2018-03-09 / Home & Garden

Star Chefs

Overnight Blueberry French Toast Casserole

1 (8 ounce) package
cream cheese, softened
1 cup confectioners' sugar
2 Tbsp. milk
1 Tbsp. vanilla extract,
2 cups blueberries,
2 loaves French bread,
2 cups milk
8 eggs
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg

Mix cream cheese, confectioners' sugar, 2 tablespoon milk, and 1 teaspoon vanilla extract in a bowl until smooth and creamy; fold in 1 cup blueberries.

Cover the bottom of a 10x14-inch baking dish with 1 layer bread cubes. Spread cream cheese mixture over bread layer; top with remaining bread cubes.

Whisk 2 cups milk, eggs, 2 teaspoons vanilla extract, cinnamon, and nutmeg together in a large bowl; pour over bread mixture. Sprinkle 1 cup blueberries over bread-egg mixture. Cover dish tightly with aluminum foil and refrigerate, 8 hours to overnight. Remove from refrigerator 30 to 60 minutes before baking.

Preheat oven to 375 degrees F (190 degrees C).

Bake in the preheated oven for 45 minutes. Remove foil and continue baking until center is set, about 30 minutes.

Apricot Danish Coffee Cake

1 (18.25 ounce) package
white cake mix
3 eggs
1-1/2 cups sour cream
1 (15 ounce) can apricot
halves, drained
1 Tbsp. butter
1/2 cup slivered almonds
1 (8 ounce) package
cream cheese
2 Tbsp. milk
2/3 cup confectioners'
2 tsp. water

Preheat oven to 350 degrees. Grease and flour a 10x15 inch jellyroll pan. Set aside 1/2 cup dry cake mix.

In a medium bowl, mix together eggs and sour cream. Stir in the package of cake mix. Batter will be lumpy. Spread batter into the prepared pan. Using the back of a spoon, make 15 wells in the batter, 3 rows of 5. In another bowl, beat together the cream cheese and milk until fluffy. Place one tablespoon of the cream cheese mixture into each well. Place 1 apricot half, cut side up, onto each blob of cream cheese.

In a small bowl, combine the 1/2 cup of reserved cake mix with the butter. stir in the butter until the mixture is crumbly. Stir in the slivered almonds, and sprinkle the mixture evenly over the Danish.

Bake for 30 to 35 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. To make the glaze, stir together the confectioners' sugar and water until smooth, adding another teaspoon of water if necessary. Drizzle over the Danish when cool.

Breakfast Strata

9 slices bread, torn into
bite size pieces
1/2 cup diced fresh
1/2 cup chopped green
bell pepper
16 ounces Cheddar
cheese, shredded
1/2 cup chopped onion
2 cups cubed cooked ham
8 eggs
2 cups milk

Grease a 9x13 inch baking dish. Layer half the torn bread in the bottom of the dish. Sprinkle the mushrooms and green bell pepper evenly over the bread layer. Sprinkle with half of the cheese. Top with remaining bread pieces, then layer with the onion and ham. Sprinkle with remaining cheese. Whisk together eggs and milk; pour over the entire pan. Cover with aluminum foil, and refrigerate for 12 to 24 hours.

Preheat the oven to 350 degrees.

Bake covered for 35 minutes, then remove foil and bake for an additional 15 minutes, or until top is evenly brown.

Potato and Egg Casserole

6 potatoes
8 eggs
Seasoning salt to taste
1 cup margarine
1 (16 ounce) container
sour cream

Preheat oven to 350 degrees.

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and slice.

Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and slice.

In a 9x13 inch casserole dish layer potatoes and eggs, sprinkling each layer of eggs with seasoning salt, ending with potatoes.

In a small saucepan over low heat, melt margarine with sour cream. Pour over potatoes and sprinkle lightly with seasoning salt.

Bake in preheated oven for 30 minutes.

Lemon Bread

6 Tbsp. butter, melted
1 cup white sugar
1/2 cup milk
2 eggs
1-1/2 cups all-purpose flour
1 tsp. baking powder
1 Tbsp. grated lemon zest
1/2 cup chopped walnuts
2 Tbsp. lemon juice
2 Tbsp. confectioners' sugar

Grease a 9x5 inch loaf pan. Preheat oven to 350 degrees.

In a large bowl, combine melted butter and sugar. Add eggs, mix until light and fluffy. Add milk, baking powder, lemon rind, and chopped nuts. Mix well. Sift flour, and gradually add to mixture; mix to just combine.

Bake for 50 to 60 minutes, or until tester inserted in the center comes out clean.

While bread is baking, combine lemon juice and confectioners' sugar in small dish. Stir well before using. Immediately upon removing bread from oven, place pan on a cooling rack. Using a large fork, poke holes all over the bread. Pour lemon juice mixture over the top of the bread. Cool for 15 minutes, and then remove from pan.

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