Fall French Toast

You know how much I love breakfast. French toast is one of my favorites. This recipe came from my most recent issue of Simple and Delicious by Taste of Home. I saw this recipe created by a Kansas City suburbanite and it just screamed fall. I baked it while we were at the gym and it smelled amazing when we walked back into our apartment. Jeremiah and I thought it wasn’t super sweet so I would definitely recommend serving it with a little syrup. We did not the first day and figured it out quickly.

Cranberry French ToastCranberry Cream Cheese French Toast by Sandie Heindel
12 c. cubed French bread
2 pk. (8 oz.) cream cheese
1 can (14 oz.) whole berry cranberry sauce
12 eggs, lightly beaten
2 c. milk
1/3 c. maple syrup
2 tsp. ground cinnamon
Dash of nutmeg

Spray a 13 x 9 pan with non-stick spray. Arrange half the bread in bottom of the pan. Top with cream cheese and spoonfuls of cranberry sauce. Cover with remaining bread. In a large bowl, mix eggs, milk, syrup, cinnamon, and nutmeg. Pour over the casserole. Cover and place in the fridge overnight. Preheat oven to 350 degrees. Bake uncovered for 50-60 minutes. Let stand 10 minutes before serving.

Notes:

  • I halved the recipe and baked it in a 9 x 9 pan for the same amount of time.
  • I used skim milk and third less fat cream cheese.
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Cranberry Orange Sauce

I know all of you are frantically planning your Thanksgiving dinners. A few weeks ago, my boyfriend and I took a class at the Culinary Center of Kansas City. It was the second class we had taken there. The theme for the class was “Everything But the Bird.” At the end of the class, Jeremiah and I were ready to cook fresh dishes for our families. I made this one up today. My teacher served it over cheese and crackers. I bet it would also be good on a post Thanksgiving turkey sandwich. Super easy so I hope you will give it a try.

Cranberry sauceCranberry Orange Sauce with Apricots by Rachel Ciordas
12 oz. fresh cranberries
½ c. dried apricots, chopped
½ c. unsweetened applesauce
½ c. orange juice
¼ c. fruit preserves

Combine all ingredients and cook over a medium-high heat until cranberries pop (about 10 minutes). Cool and serve at room temperature.

Notes:

  • I used apricot preserves.
  • You can use frozen cranberries. I got these on sale last week for $.98 at Sprouts. I threw a bag in the freezer to cook up this recipe again. 

Cranberry Meatballs

I’ve eaten a lot of meatballs over the years but this is one of my best recipes. It came from Simple & Delicious magazine.

Photo from Taste of Home

Photo from Taste of Home

Creamy Cranberry Meatballs by Amy Warren
2 envelopes brown gravy mix
1 package of frozen meatballs
2/3 c. jellied cranberry sauce
2 tsp. Dijon mustard
1/4 c. heavy whipping cream

Prepare gravy according to package. Combine meatballs, cranberry sauce, mustard, and gravy in a Crockpot. Cover and cook on low for 3-4 hours. Add cream last 30 minutes of baking.

Note: I used turkey meatballs and it tasted just fine.

Turkey Crescent Roll Bake

I think this recipe came from a Pillsbury email around Thanksgiving time 2011. Always looking for something different to do with leftover turkey, I thought I would give it a try. Pretty simple and contains all the flavors you love of your Thanksgiving feast.

Leftover Turkey Crescent Bake
1 1/2 c. turkey cubed
1/2 c. turkey gravy
2 c. prepared stuffing
1 package of crescent rolls
1 c. cranberry sauce

In a large saucepan, mix stuffing, turkey, and gravy. Heat to boil over a medium heat, stirring occasionally. Spoon into ungreased 13 x 9 pan. Separate crescent rolls into four rectangles. Place on stuffing mixture, leaving space for steam to escape. Bake at 375 degrees for 20-25 minutes. Top with cranberry sauce before serving.

Nutritional Facts: (Makes 6 servings) 430 calories (160 from fat), 17 g. fat (5 g. saturated fat, 2.5 g. trans fat), 45 mg. cholesterol, 740 mg. sodium, 49 g. carbs, 1 g. fiber, 20 g. sugar, 19 g. protein.

Notes: Buy reduced fat and low sodium products, use all white meat, and omit cranberry sauce to make healthier.