Baked Cream Cheese French Toast Casserole

Cooking and dipping individual pieces of French toast is always more difficult than making a French toast bake. This casserole is not only really tasty, but it’s also very easy! Sweet cream cheese fills this baked cream cheese French toast casserole, which is topped with a crumbled brown sugar mixture. With the casserole ready the night before, it’s a great recipe for brunch or a morning party.

Ingredients:

• One loaf (12–14 ounces) of French bread, sourdough bread, or challah*;
• eight ounces (226 grams) of room-temperature, full-fat brick cream cheese*Do not omit the following:
• two tablespoons (15g) of confectioners’ sugar
• Three tsp (15 ml) of pure vanilla extract, split among eight big eggs
• Two and a quarter cups (540 ml) whole milk
• one and a half teaspoons of ground cinnamon
• 1/3 cup (133g) of light brown sugar, packed.

Crumb-Topping

• one-third cup (69 grams) packed 1/3 cup (41g) light brown sugar all-purpose flour, both ground and spooned
• half a teaspoon of cinnamon powder
• Six tablespoons (85g) of cold, cubed unsalted butter; optional toppings include confectioners’ sugar or maple syrup

1. Apply nonstick spray to a 9×13-inch baking pan or any other oven-safe dish with a capacity of 3–4 quarts (as shown). The bread should be sliced and then cut into 1-inch-sized cubes. Fill the baking pan that has been prepared with half of the cubes.
2. Cream cheese that has reached room temperature should be beaten on medium-high speed using a handheld or stand mixer that has a whisk attachment until it is fully smooth. Once blended, beat in 1/4 teaspoon of vanilla essence and confectioners’ sugar. Spoon the cream cheese mixture haphazardly over the bread. Arrange the leftover bread cubes in a layer over the cream cheese. (I prefer to leave a little bit of exposed cream cheese on top for aesthetic sake.) Put aside.
3. Until there are no more lumps of brown sugar, whisk together the eggs, milk, cinnamon, brown sugar, and the remaining vanilla. Over the bread, distribute the liquid equally. Refrigerate the pan for a minimum of 4 hours and a maximum of 24 hours after securely covering it with plastic wrap. The best is overnight.
4. Turn the oven on to 350°F, or 177°C. Take the pan out of the fridge.
5. Get the crumb topping ready. In medium basin, whisk together cinnamon, flour, and brown sugar. Using a pastry blender or two forks, cut in the cold cubed butter. Evenly distribute the topping over the bread that has soaked.
6. Bake, uncovered, 45 to 55 minutes, or until tops are golden brown. Since I prefer it softer, I normally bake it for 45 minutes. Optionally drizzle with maple syrup or dust with powdered sugar. Serve warm.
7. Cover leftovers tightly and store in the refrigerator for 2-3 days.

In the realm of savory indulgences, few things rival the satisfaction of sinking your teeth into a perfectly crafted burger. Today, we uncover the secrets behind a culinary masterpiece known as the Smashing Patty with Confidential Sauce. From juicy patty perfection to the tantalizing allure of a secret sauce, this recipe promises to elevate your burger game to new heights. Join us on a flavorful journey as we delve into the art of crafting this mouthwatering delight.

INGREDIENTS FOR SMASHING PATTY:

• 1 pound ground beef (preferably 80% lean)
• Salt and pepper to taste
• Burger buns of your choice
• Cheese slices (optional)

INGREDIENTS FOR CONFIDENTIAL SAUCE:

• (Note: The exact ingredients for the Confidential Sauce are a closely guarded secret. Below are suggestions to create a similar flavor profile. Feel free to adjust quantities to suit your taste.)
• Mayonnaise
• Ketchup
• Dijon mustard
• Worcestershire sauce
• Paprika
• Garlic powder
• Onion powder
• Pickle relish (optional)
• Salt and pepper to taste

Embark on a culinary adventure with a dish that celebrates the humble cauliflower in all its crispy, oven-roasted glory—the Crispy Oven-Roasted Cauliflower Delight. With its golden-brown exterior and tender, flavorful interior, this dish is a delightful way to elevate the humble cauliflower to new heights.

Crispy Oven-Roasted Cauliflower Delight is a simple yet flavorful dish that’s perfect for any occasion. With just a few basic ingredients and minimal effort, you can create a culinary masterpiece that’s sure to impress. Whether served as a side dish, appetizer, or even a light meal on its own, this crispy oven-roasted cauliflower is guaranteed to satisfy your cravings for something savory and delicious. So, gather your ingredients, preheat your oven, and get ready to enjoy the irresistible flavor and texture of this delightful veggie sensation. Join me as we explore the art of crafting this delectable veggie sensation and discover how easy it is to create a dish that’s sure to delight your taste buds.

INGREDIENTS:

• 1 head cauliflower, cut into florets
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon cumin
• Salt and black pepper, to taste
• Fresh parsley, chopped, for garnish (optional)
• Lemon wedges, for serving (optional)

Elevate your baking game with a savory twist on a classic favorite—the Zucchini Cheese Muffins. Bursting with the wholesome goodness of zucchini and the irresistible richness of cheese, these muffins are the perfect blend of flavors and textures.

Zucchini Cheese Muffins are a deliciously savory treat that’s perfect for any occasion. With their tender crumb, cheesy goodness, and subtle hint of zucchini, these muffins are sure to be a hit with family and friends alike. Whether enjoyed as a satisfying breakfast, a tasty snack, or a flavorful side dish, these muffins are guaranteed to delight your taste buds with every bite. So, grab your ingredients, preheat your oven, and get ready to bake up a batch of savory goodness that’s sure to please even the pickiest eaters. Join me as we explore the art of crafting these delightful treats and discover how easy it is to bake up a batch of savory goodness in your own kitchen.

INGREDIENTS:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup grated zucchini, excess moisture squeezed out
• 1 cup shredded cheddar cheese
• 1/4 cup chopped fresh parsley or chives
• 2 eggs
• 1/2 cup milk
• 1/4 cup unsalted butter, melted
• 1 tablespoon honey or maple syrup (optional)

Embrace the rustic charm and comforting flavors of Amish cuisine with a delightful dish that’s sure to please—Amish Onion Fritters. These crispy fritters are made with thinly sliced onions coated in a flavorful batter, then fried to golden perfection.

Amish Onion Fritters are a deliciously crispy and flavorful dish that’s perfect for sharing with family and friends. With their golden-brown exterior and tender, onion-filled interior, these fritters are sure to be a hit at any gathering. Whether served as an appetizer, side dish, or snack, these savory fritters are guaranteed to please even the pickiest of eaters. So, gather your ingredients, heat up your oil, and get ready to enjoy the deliciousness of Amish cuisine with these delightful onion fritters. Join me as we explore the art of crafting these savory fritters and discover how to create a dish that’s perfect for sharing with family and friends.

INGREDIENTS:

• 2 large onions, thinly sliced
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/2 cup milk
• 1 egg
• Vegetable oil, for frying
• Ranch dressing or your favorite dipping sauce, for serving (optional)

Creamy garlic pasta

This recipe for creamy tagliatelle serves as a satisfying midweek supper. Use any long pasta you have in the cupboard; any will do.

Ingredients for creamy garlic pasta:

• 300g of tagliatelle (you may use any long pasta)
• Twenty grams of salted butter
• Six cloves of finely chopped garlic
• Two tablespoons of ordinary flour
• 150 milliliters of chicken stock
• 200 ml of double cream
• 85g of grated Parmesan
• 20g of coarsely chopped flat-leaf parsley.

How to cook creamy garlic pasta

1. Cook the pasta according to the directions on the package. In the meantime, melt the butter in your biggest skillet. Add the garlic and 25 turns of black pepper mill after it begins to foam. Simmer the garlic for 4–5 minutes, or until it is fragrant and light golden.
2. Blend the flour until a paste is formed. After stirring for one to two minutes, gradually whisk in the chicken stock to create a smooth sauce. After adding the double cream, grate in the majority of the parmesan. Once everything has melted and blended, adjust the seasoning to your liking.
3. Pour the pasta directly into the sauce, adding a generous amount of the cooking water as well. Blend well, adding a small amount of additional pasta water as needed, until a thick, glossy sauce forms.
4. Separate into four bowls and serve topped with the chopped parsley and remaining parmesan.

Chicken wraps

To prepare these simple wraps, pile cucumber, tomatoes, and tzatziki on top of chicken chunks. They may be made in less than 30 minutes and are reasonably priced.

It’s very healthy and tasty food that you can make easily and quick .it’s ideal for weeknights when you want something quick and tasty. Your family and friends will  love this food.

Ingredients for chicken wraps 

• 3/4 of a cucumber, seeded, coarsely shredded; remaining 1/4 cut in half and sliced
• 250 grams of Greek yogurt
• 500g of finely sliced chicken breast
• two tablespoons of olive oil
• Four wraps made entirely of wholemeal
• Four large, ripe tomatoes, cut thinly.

How to make chicken wraps in easy way :

1. To make the tzatziki, combine the yogurt and grated cucumber in a basin, well mix, and season. Put aside. Rub one tablespoon of olive oil and season the chicken with salt and pepper. In a pan, warm the remaining oil over medium heat. The chicken should be cooked thoroughly and golden brown after 8 to 10 minutes.
2. Use a microwave or dry pan to reheat the wraps. Top each wrap with a tbsp of tzatziki, then add sliced cucumber, tomatoes, and chicken. If desired, add a little more pepper to the mixture. Then, fold the wrap’s sides over the filling, roll it up firmly, and serve.

Strawberries & cream slice

Taste the exquisite fusion of cream and strawberries on a shortbread crust. Enjoy this dessert with friends as a delicious al fresco afternoon tea.

Ingredients for strawberry and cream slice:

• 375 milliliters of double cream
• Two teaspoons of vanilla bean paste
• Four egg yolks (save the whites aside for another use)
• 90 grams of golden caster sugar
• 20g cornmeal
• fifteen grams of plain flour
• One sheet of gelatin
• 500g of hulled and finely cut strawberries
• Three tablespoons of warmed, sieved strawberry jam (optional)
• 170g butter without salt
• 75 grams of golden caster sugar
• 200g each of ordinary and
• cornflour

Make the base first.

1. Grease a 20 x 20cm square pan with baking parchment, leaving excess hanging over the sides, and preheat the oven to 200C/180C fan/gas 6. Using an electric mixer, beat the sugar and butter until creamy.
2. To produce a dough, sift in the flour and cornflour and whisk. As you press, make sure the tin is level.
3. Use a fork to make holes all over, then bake for 15 to 20 minutes, or until firm and slightly golden. Let cool fully within the tin.
4. In the meantime, place the cream and vanilla in a pot and simmer it gently. Heat until steam begins to form. To make a thick paste, combine the egg yolks, caster sugar, cornflour, and plain flour in a heatproof bowl. Pour the warm cream in gradually while whisking to incorporate.
5. Place the gelatine into a little bowl and add cold water to cover it. Refill the pot with the custard mixture, reduce the heat to medium, and boil while whisking constantly for four to five minutes, or until the liquid thickens. Take it off the heat when it’s bubbling and really thick.
6. After squeezing out any extra water, mix the gelatin into the custard until it dissolves completely. Cover, level the top, pour the custard over the shortbread base, and refrigerate for three hours to allow it to set.
7. Using overlapping lines, arrange the strawberries on top of the set custard. If desired, brush with the heated jam to add more gloss. To serve, cut into nine large or twelve little squares. Keeps for up to two days in the refrigerator, but is best served the day of making.

Indulge in the ultimate steak experience with our “Sizzling Perfection” Grilled Ribeye Steaks, a recipe that showcases the rich, marbled texture of ribeye to perfection. Grilling ribeye steaks unlocks their natural flavors, creating a crust that’s irresistibly crispy on the outside while remaining succulent and tender on the inside. Whether you’re celebrating a special occasion or simply treating yourself to a gourmet meal at home, this grilled ribeye steak recipe promises a restaurant-quality result that’s sure to impress.

Potato & Leek Gratin

A sharp knife will work just as well, but a mandoline will slice the potatoes precisely and rapidly. Rather than completely submerging the potatoes and leeks in cream, a thin layer of milk is added to each layer of the gratin, resulting in incredibly crispy and tender potatoes and a golden coating of melted cheese. The end product is a flavorful and textural combination of rich and rustic potatoes with a hint of crunch to balance the stuffing, sauces, and mashes on the dish. For breakfast, reheat leftovers in the oven until they are crisp and heated through. Serve with eggs and a side of fruit.

Ingredients:

• a half-cup of whole milk
• One-half pound of raw Yukon Gold potatoes
• two mashed cloves of garlic
• One tablespoon of butter without salt
• One large leek that has been cut, sliced, and halved lengthwise (approximately 2 cups)
• One teaspoon, divided, kosher salt
• Two ounces of shredded Gruyère cheese (about half a cup)
• One ounce of grated Parmesan cheese, or roughly 1/4 cup
• Grind ½ teaspoon of black pepper freshly.

Directions:

1. Preheat oven to 375°F.
2. Combine milk, potatoes and garlic in a large saucepan; bring to a boil. Reduce heat and simmer 5 minutes or until potatoes are almost tender. Drain in a colander over a bowl, reserving 1/2 cup milk mixture.
3. In a 10-inch cast-iron skillet set over medium heat, melt butter. Add the leek and simmer, turning occasionally, for 8 minutes or until soft. Turn off the heat and transfer the leek mixture into a bowl. In the bottom of a pan or gratin dish, arrange half of the potato slices in a single layer. Evenly top with half of the leek mixture. Add a half teaspoon of salt and a quarter cup of Gruyère cheese. Continue layering the remaining 1/2 teaspoon salt, 1/4 cup Gruyère, remaining half of the potatoes, and remaining half of the leek mixture.
4. Sprinkle with Parmesan and drizzle with the leftover 1/2 cup milk mixture. Bake the pan, covered with foil, at 375°F for 25 minutes, or until the cheese is melted. Take the foil out of the pan. Preheat the broiler (leave the pan in the oven). For five minutes, broilor until bubbly and golden brown. Remove pan from oven, and sprinkle with pepper; cool. Cut into 10 wedges.

Creamy Broccoli-Cauliflower Chicken Casserole

Any night of the week, this creamy casserole full of vegetables is a great option for dinner. To save time, use any leftover shredded chicken you have on hand or replace it with store-bought rotisserie chicken.

Ingredients for broccoli cauliflower chicken casserole:

• Four cups of one-inch cauliflower florets
• Four cups of one-inch broccoli florets
• Two tablespoons of pure olive oil
• one cup of finely chopped onion
• two minced garlic cloves
• Two tablespoons of flour (all-purpose)
• Half a teaspoon of salt
• One-half teaspoon of ground pepper
• Two cups low-fat milk
• Two ounces of room-temperature reduced-fat cream cheese
• 1 cup of finely grated Parmesan cheese, split
• Three cups of cooked chicken, diced or shredded.

Directions:

1. Preheat oven to 375°F. Coat an 8-inch-square baking dish with cooking spray.
2. In a big pot with a steamer basket attached, bring one or two inches of water to a boil. Add the broccoli and cauliflower and steam, covered, for about five minutes, or until almost soft. After transferring the veggies to a baking sheet with a rim, pat them dry. Wipe out the pot and discard the water.
3. In the saucepan, heat the oil over medium heat. Add the onion and simmer, stirring, for about 3 minutes, or until it begins to soften. Add the garlic and stir-fry for approximately a minute, or until fragrant. Add flour, salt, and pepper; cook for one minute while stirring. Turn the heat up to medium-high and stir in the cream cheese and milk. Cook for two to three minutes, stirring occasionally, until the cream cheese is combined and the sauce has thickened. Take off the heat and whisk in 3/4 cup Cheese Parmesan. Stir to coat the chicken, broccoli, and cauliflower after adding them. Place in the baking dish that has been prepared. Add the final 1/4 cup of Parmesan on top.
4. Bake for about 20 minutes, or until the top is lightly browned and the edges are bubbling.

Skillet Caprese Chicken Casserole for Two

This one-skillet meal has all the flavors of a caprese salad: mozzarella, tomatoes, and basil. This delicious dish gains depth and heartiness from the addition of chicken and noodles.

Ingredients for chicken casserole salad:

• Four ounces of rotini or whole-wheat penne
• Eight ounces of skinless, boneless chicken breasts that have been trimmed and sliced into little pieces
• Half a pint of grape tomatoes
• Four teaspoons of freshly chopped basil, divided
• Two teaspoons plus one cup of low-sodium chicken broth
• Half a cup low-fat milk
• half a cup of low-fat sour cream
• a quarter of a cup all-purpose flour
• One-half teaspoon of onion powder
• Half a teaspoon of dried mustard
• One-half teaspoon of salt
• Half a teaspoon of crushed pepper
• ½ cup of mozzarella cheese, shredded
• Superior balsamic vinegar (optional)

Directions:

1. In a medium broiler-safe skillet, mix spaghetti, chicken, tomatoes, and 2 tablespoons basil. In a measuring cup, whisk together broth, milk, sour cream, flour, onion powder, dry mustard, salt, and pepper. Drizzle the spaghetti mixture on top.
2. Lift the heat to medium-high and simmer. Lower the heat to sustain a gentle simmer, place a cover over it, and cook, stirring twice, for 14 to 16 minutes, or until the pasta is soft and the chicken is thoroughly cooked.
3. As you wait, place the rack in the upper third of the oven and turn the broiler on high. Once the casserole is finished, cover with cheese and broil for two to three minutes, or until the cheese is melted and gently browned. If desired, garnish with a drizzle of vinegar and the remaining 2 tablespoons of basil before serving.