Blueberry French Toast Casserole

Happy Monday! 

I am happy to report that I FINALLY, after several months with almost nothing, have something useful for you... a new recipe!!  I first tasted something like this at my aunt's house weekend before last, and it was so amazing I did some research and came up with a recipe all my own.  This is perfect if you're making breakfast or brunch for a group of people, because it's phenomenal and it doesn't require a lot of work on the day.  You prepare it the evening before, and toss it in the oven approximately an hour before you need it.  Done.

I made this for four people, and we had probably two servings left over, which was very exciting for our dog.  So tailor my measurements according to your own needs.

Ingredients:

1.    12 slices of bread, de-crusted and cubed

2.    8 oz. of cream cheese

3.    4 eggs

4.    Milk (I didn't measure, sorry)

5.    Cinnamon (approximately 1/4 - 1/2 teaspoon)

6.    Maple syrup (approximately 1/8 cup)

7.    1 cup blueberries (washed and divided into 1/4 and 3/4 cup portions)

8.    1 cup sugar

9.    1 cup water

10.  2 tablespoons corn starch

11.  1 tablespoon butter

Method:

CASSEROLE:

Grease the bottom of an 8x8 pan.  Spread the bread cubes.

Evenly dot the cream cheese and 1/4 cup blueberries around the bread.

** Note - The next time I make this, I plan to thaw the cream cheese and whisk it into the egg/milk/cinnamon mixture below because the bread wasn't consistently coated.

Whisk the eggs, milk and cinnamon together.  Evenly spread over the bread.

**  Note - most recipes I studied added the syrup to this mixture.  I completely forgot about it, so I drizzled a little bit on the next morning.  Still very delicious.

Cover and refrigerate overnight.

The next morning, bake (covered) at 350 for 15-20 minutes.  Uncover, stir, and bake for an additional 20 minutes, or until the egg mixture in the center is completely cooked.

GLAZE:

In a small to medium saucepan, combine the water, sugar and cornstarch and bring to a boil, stirring constantly.  Add the 3/4 cup of blueberries and reduce to simmer.  Stir occasionally (blueberries will start to break and the sauce will become dark.)  {I also pressed some of the blueberries to make the juice come out more.}

Once the sauce is thick, add the butter and stir until dissolved.

Drizzle over the casserole.

The unanimous vote (even from the guest who did not like blueberries) was that it is wonderful.  I highly recommend you try it!

As always, comment with any questions (so other readers can see the answers as well.)  I hope everyone has a wonderful week!!

~ Sarah

Homemade Cinnamon Rolls

Morning!!

It's the middle of the week, so let me take you to a much more pleasant place: Saturday mornings in my house. 

Have you glanced at my 'about me' section?  Does it exhaust you just reading about my schedule?  Me, too!  That being said, busy people always have the most time, which means that I am always available on Saturday mornings for laziness.  I take my dear old time getting out of bed, wander around in my pajamas, and, if the weather's nice, I lounge on the back deck with the puppy and listen to my (more motivated) neighbors mow their lawns.  Husband has usually been up for some time, and when he takes a break from his busy morning, I always make home-made Cinnamon rolls.  :)

This is a Pampered Chef recipe that is only possible using a PC spice: Sweet Caramel Sprinkles.  :-)  {If you want to order it, click on "Pampered Chef" under my favorite people gadget.}

What you will need:

1. A can of Pillsbury crescent rolls
2. Pampered Chef Sweet Caramel Sprinkles
3. Butter
4. Powdered Sugar
5. Cream

Preheat your oven to 375.

First, unroll the crescent rolls until they are flat.  If there are any holes (since most of them come perforated), gently push them together wth your fingers, or use a roller to flatten them.

This is the PC stone bar pan.

Brush the surface with butter, and sprinkle the sweet caramel evenly over top.

PC silicone brush

Starting at one end, re-roll the dough.  One you have a long 'tube', slice the roll to preferred thickness.  I made 8 this time, which is a lot (usually I make 3 enormous rolls - one for each of us, and one to split.)

Bake for 10 minutes (or as directed on the crescent roll directions).

While this is baking, you can begin your glaze.  Using several scoops of powdered sugar, (very!) slowly add the milk or cream, mixing thoroughly.  If you've worked with powdered sugar before, you'll appreciate that it doesn't take much to completely saturate. 

When your cinnamon rolls are done, drizzle the glaze overtop.  I prefer to do this immediately so that it melts into the roll crevices and mixes with the flavors.  (Are you drooling?)

I'm very sorry to tell you this, but the rolls do not age well.  This means that they MUST go when they're hot (oh, the drudgery).  :-)

Sending Saturday vibes your way!!  <3

~ Sarah

PS -- Some different ideas for these cinnamon rolls: 

1. You can flavor the glaze!  Add orange juice instead of milk to give it the feel of an orange danish.
2. If you're serving kids, try adding food coloring to the glaze.  Green eggs and ham -- why not green cinnamon rolls?  ;)

Christmas Morning Casserole

Happy Tuesday!! 

First, let me assure all of you that I survived yesterday's crisis (of leaving my phone at home).  There were some difficult moments, but I pulled through surprisingly well.  I appreciate those of you who sent sympathy cards and flowers.   :-)

So, as promised, I'll be sharing several things this week (refer to yesterday's commercial).  I had to do an "eenie-meenie-miny-moe" to decide which one to post first, and .... (drum roll, please).... Christmas Morning Casserole won! 

Now, before you get the wrong idea, let me put to rest all of your anxiety about making something with the title 'Christmas' in any month except December.  It's perfectly safe - the Christmas police haven't arrested me yet. 

This recipe is a 'family' recipe, more or less.  My Aunt found it in a magazine years ago, and after passing it to many of her friends and making modifications of her own, it's now something entirely different.  It's not even the same as it was when she gave it to me!  I made my own modifications.  (Maybe it's come full circle and now looks the way it actually started.)  Neither here nor there, really.  Even though I don't follow her directions exactly, I always pull her recipe card out so I think of her.

Her directions say that you must refridgerate over night before baking, but I rarely plan that far ahead.  I literally cook or mix each layer as I need it, then toss it right in the oven with no setting whatsoever. 

What you will need (for approximately 4 servings):

1. Four eggs
2. Cheese of your choice (I choose Cracker Barrel sharp white cheddar without fail)
3. 1/2 pound Jimmy Dean Sausage (whatever kind you prefer - I like Sage)
4. Stuffing mix (chicken, Italian, or whatever flavor you like)
5. 1 can of cream of mushroom soup
6. milk or cream
7. white pepper
8. dry mustard

My husband walked into the room, spotted me taking
this photograph, and said, "Uh oh, I sense a blog!"

First and foremost, pre-heat your oven to 350.

Next, cook the sausage. 

You can use whatever pan you like, but I tend to favor this 8 x 8" glass Pyrex square.  Greese the bottom.

Coat the bottom of the pan with a layer of stuffing.  I used a little more than half of the package, and it may have been just a tad too much.  Next time I plan to try exactly half.

Layer your cheese over the stuffing.  I have a cheese grater which is helpful since I always use a brick, but if you want to save yourself time, buy any pre-grated or pre-sliced cheese.



To my husband, "add cheese to taste"
means that you use the whole brick. 



 

Yes, the cheese grater is Pampered Chef.  :-)







When the sausage is beautiful, spread it over the cheese.  Perfect timing, of course, would be when the sausage is still piping hot and will cause the cheese to melt.  Yumminess.



Next, beat together your eggs, cream or milk (to taste), white pepper and mustard.  (If you've read my blogs before you know I'm not into exact measuring, but I'd estimate that I used about 1/2 teaspoon each of the white pepper and mustard, and about 1/4 cup cream.)  Pour the mixture evenly over the sausage. 

*  Note - I happened to have heavy cream on hand, and was very happy with the consistency.  However, I normally use half n' half or milk (just make sure the milk is 2% or whole).

Now for the topping!  Mix the cream of mushroom soup with milk until it's a bit soupy.  Again, I don't use measurements, but I used approximately 1/4 - 1/2 cup.  I just keep adding until it looks right.  Drizzle over the casserole, and spread evenly with a fork.

 Bake 30 minutes at 350 degrees.  (If you are nervous about the eggs being thoroughly cooked, add another 5-10 minutes.)

The result?  A delicious, tangy, gorgeous casserole.

Naturally, my hubby adds grated Parmesan over the whole thing.

Make sure you're hungry when you make this.  "Ladylike" portions go out the window.  Happy Christmas!!!

~ Sarah