Saturday, July 17, 2010

Banana Bread French Toast Souffle

In an effort to eat some meatless meals and reduce our grocery bill, eggs and bread were on the menu. There were no complaints in my house about this one!

Banana Bread French Toast Souffle

10 cups cubed bread - I used 1/2 of a loaf of banana bread I made earlier this week and standard cheapy white sandwich bread
8 oz softened cream cheese
1/2 stick butter
1/2 cup real maple syrup
6 eggs
1.5 cups milk (or cream or half-n-half - I just happened to have milk in the house)
1 t. vanilla
4 T. brown sugar, optional

Preheat the oven to 375. Butter a 9x13 pan. Do not use spray; butter makes the casserole fluff up like a souffle. Dump in bread cubes.

In a medium bowl, combine cream cheese, butter, and syrup. Microwave for 1 min and mix together. Pour over bread cubes.

In same bowl, mix together eggs, milk, and vanilla. Pour over cream cheese mixture on bread crumbs.

Let stand for 15 min. Or refrigerate as long as overnight. (If you refrigerate, be sure to let it sit out at room temp for a while before baking.)

Sprinkle brown sugar over top. This is definitely not necesary but certainly very yummy as it kind of caramelizes on top.
Bake for 30 min covered. Remove foil and bake for additional 15 min.

Serve with fresh fruit, bacon or sausage (which I realize makes it not a meatless meal, but that's ok), and enjoy!

Sunday, July 11, 2010

Pineapple Layered Lush Cake

This is a great summertime dessert recipe.
It's even better with fresh fruit from our garden!

1 can (20 oz.) DOLE Crushed Pineapple, in juice, undrained
1 pkg. (1.5 oz.) JELL-O Vanilla Instant Pudding
1 cup thawed Cool Whip 
1 pkg. (10 oz.) round angel food cake,
cut horizontally into 3 layers
10 fresh strawberries

Mix pineapple and dry pudding mix in medium bowl
 with whisk until well blended.
Stir in Cool Whip. Stack cake layers on plate,
filling layers and topping with pudding mixture.
Refrigerate 1 hour. Top with berries just before serving.

Wednesday, July 7, 2010

Chocolate Peanut Butter Covered Brownie Bites-Oh My!

These are sinfully delicious little brownie balls.
Oh my, I think I'm in love!

Thanks to Picky-Palate for the wonderful recipe!
This is one of my favorite sites
for yummy, easy to make recipes!

1 brownie mix such as Pillsbury
2 Cups semi sweet chocolate chips
1/4 Cup peanut butter

1. Prepare brownie mix according to package directions. Bake until toothpick comes out nearly clean from center but still slightly undercooked. Remove from oven and let cool for 15 minutes. When you are able to touch brownies comfortably, scoop brownies with a medium cookie scoop, roll tightly into a ball and place onto a wax paper lined baking sheet. Continue rolling until brownies are gone. Freeze brownies until very firm, a couple hours or overnight. No worries if your brownie balls aren’t perfect, once frozen reshape them. They are easier to handle when chilled.

2. Place chocolate chips over a double broiler (or heat in microwave until smooth) to melt, then stir in peanut butter until creamy smooth. Roll each frozen brownie ball into chocolate and place onto wax paper to dry.
Enjoy room temperature or chilled.