New Food for the New Year
The new year always makes it feel like it’s time to change up the menu and try some new foods. Enjoy some new options to add to your menu in the new year!
Eggs Benedict Casserole
Prep Time: 25 min. + chilling
Bake Time: 45 min.
Servings: 12
12 oz. Canadian bacon, chopped
6 English muffins, split and cut into 1-inch pieces
8 large eggs
2 C. 2% milk
1 tsp. onion powder
1/4 tsp. paprika
Hollandaise Sauce:
4 lg egg yolks
1/2 C. heavy whipping cream
2 T. lemon juice
1 tsp. Dijon mustard
1/2 C. butter, melted
Minced chives, optional
Place half the bacon in a greased 3-qt. or 13x9-in. baking dish; top with English muffin pieces and remaining bacon. In a large bowl, whisk eggs, milk and onion powder; pour over top. Refrigerate, covered, overnight.
Preheat oven to 375°. Remove casserole from refrigerator while oven heats. Sprinkle top with paprika. Bake, covered, 35 min. Uncover; bake 10-15 min. longer or until a knife inserted in the center comes out clean.
For sauce, in top of a double boiler or a metal bowl over simmering water, whisk egg yolks, cream, lemon juice and mustard until blended; cook until mixture is just thick enough to coat a metal spoon and temperature reaches 160°, whisking constantly. Reduce heat to very low. Very slowly drizzle in warm melted butter, whisking constantly. Serve sauce immediately with casserole. If desired, sprinkle with chives.
Cinnamon French Toast Bake
Ready In: 1 hr.
1⁄4 C. butter or margarine, melted
2 (12-1/2 oz.) cans refrigerated cinnamon rolls
6 eggs
1⁄2 C. heavy whipping cream
2 tsp. ground cinnamon
2 tsp. vanilla
1 C. chopped pecans
1 C. maple syrup
Icing:
icing, from cinnamon rolls
powdered sugar
1⁄2 C. maple syrup
Heat oven to 375°F Pour melted butter into ungreased 13x9-inch (3-quart) glass baking dish. Separate both cans of dough into 16 rolls; set icing aside. Cut each roll into 8 pieces; place pieces over butter in dish.
In medium bowl, beat eggs. Beat in cream, cinnamon and vanilla until well blended; gently pour over roll pieces. Sprinkle with pecans; drizzle with 1 cup syrup.
Bake at 375°F for 20 to 28 minutes or until golden brown. Cool 15 minutes. Meanwhile, remove covers from icing; microwave on Medium (50%) for 10 to 15 seconds or until drizzling consistency.
Drizzle icing over top; sprinkle with powdered sugar. If desired, spoon syrup from dish over individual servings. Serve with the additional 1/2 cup maple syrup.
Ranch Chopped Salad
Prep Time: 20 min.
Total Time: 20 min.
Servings: 6
12 slices bacon, chopped
1 C. mayonnaise
1/2 C. fresh parsley, chopped
1/2 C. sour cream
1/4 C. buttermilk
2 T. chopped fresh chives
1 garlic clove, minced
1 tsp. kosher salt
1/2 tsp. black pepper
1 head iceberg lettuce, chopped
1 pt. grape tomatoes, quartered
1 bunch scallions, thinly sliced
2 C. shredded cheddar cheese
Cook the bacon in a medium nonstick skillet over medium heat, stirring occasionally, until crispy, about 10 min. Drain on a paper towel-lined plate and set aside.
For the dressing: Whisk the mayonnaise, parsley, sour cream, buttermilk, chives and garlic in a medium bowl until smooth. Season with the salt and black pepper.
Combine the lettuce, tomatoes, scallions, bacon and all but 1⁄2 cup of the cheese in a large bowl. Add the dressing and toss to coat. Sprinkle with the remaining cheese.
Creamy Meatball Casserole
Prep: 15 min.
Bake: 1 hr.
Total: 1 hr. 15 min.
Servings: 12
2 (10.75 oz.) cans condensed cream of mushroom soup or cream of onion soup
2 C. milk
1 C. sour cream
1 tsp. salt
1/4 tsp. black pepper
2 (10-oz.) pkgs refrigerated red-skinned potato wedges
2 (16-oz) packages frozen cooked meatballs
2 (16-oz.) packages frozen stir-fry vegetables (any combination)
Preheat oven to 350°F. In a large bowl, combine soup, milk, sour cream, salt, and pepper. Stir in potatoes, meatballs, and frozen vegetables.
Transfer mixture to two ungreased 13x9x2-inch baking dishes. Bake, covered, about 1 hour or until heated through.
Chicken Dorito Casserole
Total Time: 45 min.
Submitted by: Karie Bruder - Drummer Test Kitchen
2 C. chicken (cooked and shredded)
2 C. Mexican cheese blend (divided)
1 (10- oz.) can cream of chicken soup
1 C. sour cream
1/2 pkt. taco seasoning
1 can Rotel tomatoes
1 lg bag Doritos (medium crushed)
Spray a 9x13 casserole dish with cooking spray and set the oven to 350.
Combine the shredded chicken with the cream of chicken soup and sour cream in a large bowl.
Fold in the can of drained Rotel tomatoes and the taco seasoning.
Crush the Doritos to medium bite sized pieces and spread 1/3 of the crushed Doritos evenly on the bottom of the prepared baking dish.
Spread 1/2 of the chicken mixture over the Dorito chips.
Spread 1/2 the shredded cheese blend over the first creamy chicken layer.
Repeat with a second layer of crushed chips, chicken blend and finish with the remaining cheese.
Bake for 25 minutes or until bubbly.
Top with any remaining shredded cheese or crushed Doritos when serving.
Gluten Free Snickerdoodles
Prep Time: 10 min.
Cook Time: 12 min.
Frosting: 10 min.
Total Time: 32 min.
Servings: 10
1-1/2 C. gluten free flour blend
1/2 C. brown sugar
1/4 C. white sugar
1 tsp. baking powder aluminum-free
1/2 C. unsalted butter softened
2 lg. eggs
1 tsp. pure vanilla extract
1 tsp. ground cinnamon
1/8 tsp. salt
Cinnamon-Sugar
1/4 C. cane sugar
1/2 tsp. ground cinnamon
Frosting
1/4 C. unsalted butter room temperature
1-1/2 C. powdered sugar
1 tsp. pure vanilla extract
1 T. milk or non-dairy milk
1/2 tsp. ground cinnamon
Preheat the oven to 350º F.
In a large bowl, combine the dry ingredients including the sugars. Whisk to blend them together.
In a medium mixing bowl, add the wet ingredients and mix well.
Pour the wet ingredients into the dry ingredients and mix into a soft cookie dough. Optional: Feel free to chill the dough for 15-30 minutes. This can help eliminate the grit from rice flour in your flour blend.
In a shallow bowl, add the cinnamon and sugar and mix it well.
Use a large cookie scoop to scoop cookie dough. If you only have a small cookie scoop, use two scoops per cookie.
Roll the cookie dough into balls. Roll the cookie dough balls in the cinnamon sugar mixture to coat all sides of the balls. Place onto a parchment paper lined cookie sheet.
Press each cookie down slightly. Bake for 12 minutes until done.
Remove the cookies from the oven to a cooling rack. Do not frost the cookies until they are fully cooled.
Frosting: Use a standing mixer or electric hand held mixer to whip up the frosting ingredients. Put a small circle frosting tip into a frosting bag. Add the frosting to the bag.
To frost the cookies, start in the middle of a cookie and swirl the frosting as you pipe it in a spiral towards the edges of the cookie.
Place the cookies into the refrigerator to set the frosting. You can sprinkle leftover cinnamon sugar over the frosting if you like.
German Chocolate Cookies Recipe
Cookies:
1/2 C. unsalted butter
1/2 C. granulated sugar
1/2 C. brown sugar
2 lg. eggs
1 tsp. pure vanilla extract
1-1/4 C. all-purpose flour
1/3 C. cocoa powder
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. sea salt
1 C. semisweet chocolate chips
German Chocolate Icing:
1-1/2 C. sweetened shredded coconut
1-1/4 C. chopped pecans
1 C. evaporated milk
1 C. granulated sugar
3 lg. egg yolks
1/2 C. unsalted butter
1 tsp. pure vanilla extract
1/2 C. semisweet chocolate chips
1 tsp. heavy cream
Cookies: Preheat oven to 350°F. Line a baking sheet with parchment paper and spray with nonstick spray.
In a large bowl, using a hand mixer, beat the butter, granulated sugar, and brown sugar for 2 minutes. Beat in the eggs and vanilla.
In a separate bowl, whisk the flour, cocoa, baking powder, baking soda, and salt together.
Add the flour to the wet ingredients and beat just until combined. Fold in chocolate chips.
Make large cookies using two tablespoons of dough. Make sure they are separated enough so they won’t touch as they bake.
Place in the oven and bake for 10 minutes.
Remove from the oven and cool on the pan for 5 minutes. Then remove and cool on a wire rack.
German Chocolate Icing: Toast coconut and pecans in a large pan, over medium heat, stirring often. When the coconut and pecans are lightly toasted, remove from the pan immediately.
In a small saucepan, combine evaporated milk, granulated sugar, egg yolks, and butter. Heat over medium heat. Once it starts boiling, boil for approximately 10 minutes, or until the syrup coats the back of the spoon.
Stir in the toasted coconut and pecans and vanilla.
Spread the frosting over the cookies.
Heat chocolate chips and heavy cream for 10 seconds in the microwave, stir, repeat until the chocolate chips are melted. It is very important not to heat longer than 10 seconds at a time or the chocolate can burn.
Drizzle the chocolate over the icing.
Quote of the Week:
“I love the quiet beauty of January, where the world slows down and we can dream big for the year ahead.”
~ Anonymous
