This is a rich indulgent brunch recipe that is also super easy to prepare in advance for those special holiday mornings.
CROISSANT BERRY FRENCH TOAST CASSEROLE
15 mini BUTTER croissants
8 ounces cream cheese, room temperature
1/4 cup SUPERFINE sugar
1 pint strawberries, sliced
1/3 cup currants
1/2 cup small WILD blueberries
6 LARGE eggs
1 cup half and half
1 teaspoon PURE vanilla extract
1 teaspoon QUALITY ground cinnamon
2 tablespoons PURE maple syrup
- Preheat oven to 375°.
- Spray a 9×13 baking dish with nonstick spray and set aside.
- Slice each croissant length-wise, being careful not to cut all the way through.
- Cream together the cream cheese and sugar.
- Spread approximately 1 tablespoon of the cream cheese mixture onto the inside of each croissant.
- Divide strawberry slices evenly between the croissants laying them onto the cream cheese and close the croissants.
- Sprinkle with currants.
- Layer the croissants into the dish, packing them tightly.
- Sprinkle the blueberries throughout the dish.
- In a large mixing bowl, whisk together the eggs, half and half, vanilla, cinnamon, and maple syrup.
- Pour egg mixture SLOWLY over the croissants, making sure to get some into every nook and cranny.
- Cover and refrigerate up to 8 hours or bake right away.
- When ready to bake, COVER and bake for 30-35 minutes or until set.
- Serve with more maple syrup and fresh fruit.
We LOVE Mexican food, so this recipe works well into a Mexican themed week. By making Taco Salad, Chili Skillet, Tacos and this Cornbread Tamale pie all back to back I only have to make the meats and parts once and then assemble as needed.
CORNBREAD TAMALE PIE
1 can black beans, drained and rinsed
1 can fire roasted diced tomatoes, drained WELL
1-2 large bunches green onions, thinly sliced (save some for garnish)
3/4 pound ground beef
3/4 teaspoon ancho chile powder
3/4 teaspoon ground cumin
2 tablespoons unsalted butter, melted
1/4 cup whole milk
1/4 cup cornmeal
1/4 cup flour
1 teaspoon sugar
1/2 teaspoon baking powder
2/3 + cup cheddar cheese (use the +portion as garnish)
1 LARGE egg yolk
FRESH ground sea salt and black pepper
- Preheat oven to 450°.
- In a heavy duty cast iron skillet drizzle avocado oil over hot pan.
- Add beef and generously season with salt and pepper. Cook until browned and completely crumbled. Drain off fat.
- In a prep bowl add drained beef to drained tomatoes and set aside.
- Wipe out pan.
- Add another drizzle of avocado oil when pan is hot again.
- Add onions and sauce until soft.
- Add cumin and chile powder and stir to blend.
- Add beef mixture to pan and stir to coat well. Cook a few minutes until sauce thickens.
- Add beans and remaining cheese in last and remove from heat.
- While meat is cooking prepare batter.
- Whisk together the melted butter, milk and egg yolk until well blended.
- Add the cornmeal, flour, sugar and baking powder blending well.
- Fold in half of the cheese.
- Spread meat mixture evenly in cast iron pan.
- Gently spread the cornbread mixture over the meat mixture.
- Put pan in oven and bake 12-14 minutes until cornbread is golden and set.
- Cool 5 minutes before serving.
- Garnish with cheese and green onions.
4 tablespoons unsalted butter
1 can shoepeg corn kernels
1 medium Vidalia onion, small dice
3 small sweet red pepper, seeded, small dice
1 can original ROTEL tomatoes with green chiles, drained WELL
4 cloves garlic, minced
1 tablespoon plus 1 teaspoon kosher salt
3/4 teaspoon cumin
3/4 teaspoon chile powder
1/2 teaspoon cayenne pepper
1/4 cup all-purpose flour
4 cups whole milk, cold
2 cups shredded cheddar
1 cup shredded Monterey Jack
1 bunch green onions, thinly sliced
FRESH ground black pepper, to taste
1 pound mini rigatoni or pasta of choice, cooked al dente
1/2 cup panko breadcrumbs
1/2 cup crumbled cotija cheese
Minced cilantro leaves
Pickled jalapenos, drained and minced
- Preheat the oven to 350°.
- Add the butter, corn, onions, red peppers, garlic and 1 teaspoon of salt to a medium saucepan set over medium-high heat, sauteing until the onions are soft and translucent, about 5 minutes.
- Add the cumin, chile powder, cayenne pepper and flour, stirring frequently 3 to 4 minutes until roux forms.
- Pour in the cold milk in a steady stream, stirring vigorously until the mixture is smooth. Cook over medium heat, stirring often, until mixture starts to thicken, 8 to 10 minutes.
- Reduce heat to medium-low and stir in the cheddar and Monterey Jack. Cook until the sauce is smooth and creamy, 4 to 5 minutes.
- Add the scallions, tomatoes, peppers and rigatoni, mixing well to combine.
- Pour into a 9-by-13-inch glass baking dish.
- Sprinkle with panko crumbs evenly over the top and cover with foil.
- Bake for 20 minutes, then uncover and bake for another 10 to 15 minutes, or until the crust is golden brown and the cheese is bubbling.
- Remove to a cooling rack and let rest for 8 to 10 minutes.
- Garnish with the Cotija cheese, jalapeno and cilantro.
- Serve immediately.
This is a very altered recipe from the Southern Living Slow Cooker cookbook. I changed amounts, flavor profiles and we really think it was for the best. There was no garlic in the original recipe and they used cheddar cheese! So NOT Italian!
SLOW COOKER SPAGHETTI CASSEROLE makes 6-8 servings
1 pound ground chuck (for something spicier, use Hot Italian Sausage)
1 LARGE shallot, diced
15 ounce jar CLASSICO Four Cheese Tomato Cream Sauce
1/3 cup butter
1/3 cup Wondra flour
12 ounces evaporated milk
1/2 cup FRESH grated Parmesan cheese
Fresh ground salt and pepper, to taste
8 ounces uncooked spaghetti, broken into pieces**
3 cups shredded mozzarella cheese
- In a large skillet over medium high heat a small amount of avocado oil.
- Add ground chuck and diced shallot. When just about browned add garlic and saute’ a minute more.
- Drain off all fat and return meat to pan.
- Add CLASSICO sauce to meat and blend well.
- In a small sauce pan over medium high heat, melt butter.
- Add flour, whisking until golden.
- Slowly whisk in evaporated milk until well blended and thickened.
- Remove from heat and add Parmesan cheese.
- Season with salt and pepper to taste.
- Lightly spray the slow cooker with non stick spray.
- Spoon half of meat mixture into slow cooker and spread evenly.
- Top with half of the spaghetti pieces.
- Spoon half of Parmesan cheese mixture over the spaghetti pieces and spread evenly.
- Top with half of the Mozzarella cheese.
- Repeat layers.
- Cover and cook on LOW 4 hours.
- Let stand 10 minutes before serving.
- Serve with fresh grated Parmesan cheese.
NOTE**: I can sometimes find “pot size” spaghetti which is just half size spaghetti so much less mess with breaking and they fit in the slow cooker perfectly.
1 bag baby carrots
1 box sliced mushrooms
14.5 ounce can Hunt’s petite diced tomatoes
1 pound pork loin or 4 boneless pork chops
1 tablespoon herbs de provence
1 can cream of potato soup
1 tablespoon Classico sun dried tomato pesto
3 tablespoons dry sherry (I used Amontillado)
- Combine carrots, mushrooms and tomatoes in a 5 quart slow cooker.
- Season pork with salt and pepper.
- Place on top of vegetables.
- In a small bowl combine, soup, pesto and sherry, blending well.
- Pour over pork.
- Cover and cook on low 4-6 hours.
- Remove pork and shred with 2 forks.
- Return pork to vegetable mixture and mix well.
- Serve over mashed potatoes or noodles.
Tasty Tuesday is hosted by Jen over at Balancing Beauty and Bedlam.
Tempt my Tummy Tuesday hosted by Lisa at Blessed with Grace.
KENTUCKY HOT BROWNS
4 thick slices french bread (1 per person)
1/2 pound sliced turkey
4 thick slices bacon, cooked crisp and halved
1 cup shredded white cheddar cheese
2 large vine ripe tomatoes, sliced
1/2 cup unsalted butter, melted
1/3 cup AP flour
3 1/2 cups whole milk
1/2 cup Parmesan cheese
- Whisk together the butter and flour until smooth.
- Add milk gradually. Bring to a boil and cook until thickened, stirring constantly.
- Whisk in Parmesan cheese.
- Salt and pepper to taste.
- Toast bread and place on a cookie sheet or in individual baking dishes.
- Top with turkey slices.
- Pour Mornay sauce over top.
- Place tomatoes evenly on top.
- Sprinkle with cheddar cheese.
- Broil 3-4 minutes until lightly browned and bubbly.
- Top with bacon pieces and serve immediately.
This recipe can also be turned into a casserole easily!
KENTUCKY HOT BROWN TART
1 package Pillsbury pie crusts
1 1/2 cups chopped turkey (rotisserie chicken works well too)
2 cups shredded white cheddar cheese
6 slices bacon, cooked crisp and crumbled
1 1/2 cups half and half
4 large eggs
salt and pepper to taste
2 large vine ripe tomatoes, sliced thin
1/2 cup shredded Parmesan cheese
- Preheat oven to 425 degrees.
- Unroll pie crusts and stack on top one another on a lightly greased surface. Roll together into a 12 inch single crust.
- Fit crust into a 10 inch tart pan pressing to flute edges, trim excess.
- Line pie crust with tin foil and weigh down with beans.
- Bake 12 minutes.
- Remove weights and tin foil.
- Bake 8 more minutes.
- Cool completely, about 15 minutes.
- Reduce oven temperature to 350 degrees.
- Layer shell with turkey, cheddar cheese and crumbled bacon.
- Whisk together the half and half, eggs, salt and pepper.
- Pour over turkey, cheese and bacon.
- Bake 30-40 minutes or until center is set.
- Arrange tomato slices on top of tart.
- Sprinkle with Parmesan cheese.
- Bake 10-15 minutes until cheese is melted.
- Cool 15 minutes on a wire rack before serving.