Cannoli French Toast Casserole

My favorite breakfast is French Toast. Always has been. I love a recipe I can make ahead and pull out of the fridge in the morning and bake it. Perfect for special occasions but it’s so easy and delicious, make it anytime. I made this for Easter Brunch but I will be making it again for Mother’s Day.

Ingredients:

1 loaf of Brioche bread, a day or two old is best

4 eggs

1/4 cup sugar

1 cup heavy cream

1/4 cup ricotta cheese

1 1/2 teaspoons vanilla

1/2 teaspoon salt

1 cup or more of mini chocolate chips

In a large mixing bowl combine eggs, sugar, cream, ricotta cheese, vanilla and salt. Stir to combine and set aside.

I never measure chocolate or cheese!

Cannoli Filling:

1 8 ounce container of mascarpone cheese

1 1/2 cups of ricotta cheese

1 cup powdered sugar

1 teaspoon of vanilla

Cannoli filling

Mix to combine. Butter a 9” x 13” pan. Place about 2 tablespoons of cannoli filling on each slice of bread. You will also spread this on another slice of Brioche on top of the cannoli covered slice in the baking dish. Cut into fourths. Continue until pan is filled with cannoli filled sandwiches. Pour cream mixture over top, cover and place in fridge overnight. Remove baking dish from fridge 30 minutes before you place it into a preheated 350 degrees. While your casserole comes to room temperature, sprinkle mini chocolate chips over the top. Bake for 33-43 minutes until custard is set and toast is brown. Dust with powder sugar on top and enjoy!

Dust with powder sugar.

Recipe adapted from The Food Dolls.

Easy Lemon Cheesecake Tart

I wanted to create an easy dessert for Easter and/or spring. Baking time is only 10 minutes and that’s for the crust. This can easily be made a day or two ahead of time which is great before a holiday. This easy dessert comes together quickly and is so yummy.

Baked Cookie Crust

Ingredients for Crust:

1 package of Keebler Shortbread cookies plus 1 sleeve of another package of shortbread cookies

4 Tablespoons butter, melted

Crush cookies with a rolling pin or food processor. Drizzle melted butter over cookie crumbs. Form a crust in a tart pan (mine was 10 1/2”). Bake at 350 for 10-12 minutes until golden brown. This is the only baking this recipe requires. Cool completely before adding Cheesecake mixture.

No bake cheesecake filling
Lemon Curd topping

Cheesecake Ingredients:

1 8 ounce block of cream cheese plus 4 ounces cream cheese, room temperature

1 1/2 teaspoons vanilla extract

3/4 cups heavy cream

1/3 cup sugar

Refrigerate mixing bowl and attachment(s) in refrigerator for 30 minutes. Beat cream cheese, sugar and extract together until smooth. Add whipping cream and beat until soft peaks form. Spread evenly into tart shell. Chill in fridge for 30 minutes or longer.

Top with 2 10 ounce jars of prepared lemon curd. I bought mine in the grocery store in the jelly section. I have made homemade lemon curd many times but since I work a lot of hours in a week, I used store bought for that reason. Plus the cost of eggs is outrageous right now. Keep in refrigerator until ready to serve. Refrigerator any leftovers. Enjoy!

Four Ingredient Appetizer

Nothing better than a quick easy recipe with few ingredients. This appetizer probably takes you longer to go to the store and buy the ingredients than it actually takes to make it. I saw this recipe on the Today Show, it was from Dylan Dreyer. What a great hostess gift to your dinner hostess. It’s so hard to guess what wine is preferred, arrive with a delicious treat. Win win!

Ingredients:

1 loaf of baguette bread

1 container Allouette cheese spread, I used garlic and herb

Deli sliced roast beef

Red fancy pimentos

The 4 ingredients

I toasted my bread, it’s not necessary. You can put the bread on a cookie sheet and broil it or use your toaster. Spread a generous smear of your cheese spread on the bread. Place roast beef on top of cheese and top with pimento. Easy peasy and delicious. Enjoy!

Ooey Gooey Orange Creamsicle Cake

Not your typical Ooey Gooey Cake, but orange creamsicle. So yummy and easy to make. This dessert is loved by my family.

Ingredients:

1 box Duncan Hines Orange Supreme Cake Mix

1 egg

2 sticks of butter, melted, one stick for each layer

1 8 ounce package cream cheese, room temperature

2 eggs

1 teaspoon vanilla

1/2 teaspoon orange extract

1 16 ounce package powdered sugar

Bottom layer:

Combine the cake mix, egg and one stick of melted butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly sprayed 13 by 9-inch baking pan. I used a tablespoon, to flatten out the bottom layer, at home. I use the bottom of a measuring cup.

Top layer:

In a large bowl, beat the cream cheese until smooth. Add the eggs, vanilla, orange extract and one stick of melted butter and blend together. Add powdered sugar and mix well. Pour over the bottom layer and spread it out evenly. Preheat oven to 350 degrees and bake 40 – 50 minutes. Do not over bake or your cake will be dry. The cake should be a little jiggly so it’s gooey inside. Enjoy!

Easy Peasy Homemade Banana Cake

So many times I hear people tell me that they can’t bake or decorate cakes. I wanted to create a recipe so easy, everyone can make this cake and be a rockstar. This is one moist and flavorful banana cake and that was my goal. Mix up the ingredients, cool and spread on the frosting. Easy Peasy.

Look at all of the yummy bananas in this recipe.

Ingredients:

4 large ripe freckled bananas, mashed

2 1/2 cups flour

1 teaspoon salt

1 teaspoon soda

1 teaspoon baking powder

2 cups sugar

1/2 cup butter, softened

3 eggs, room temperature

2 teaspoons vanilla

1 1/2 cups buttermilk, room temperature*

Preheat oven to 350 degrees. Prepare a 9 x 13 pan with butter or your favorite baking spray.

In a separate bowl, combine dry ingredients, flour, salt, baking soda and baking powder. Set aside.

In your mixing bowl, combine sugar and butter until light and fluffy. Mix in eggs one at a time. Add in vanilla. Add dry ingredients and alternate with buttermilk until all is incorporated together. Mix in bananas. Bake for 50 minutes to an hour until cake tester comes out clean. Cool completely and frost.

Cream Cheese Frosting:

1 stick of butter, room temperature

1 8 ounce block of cream cheese

1 1/2 teaspoons of vanilla

1 pinch of salt

1 pound of powdered sugar

Blend cream cheese and butter together. Add vanilla and combine. Mix in powdered sugar until combined. Frost cake. Cover and store in refrigerator. Set out about 30 minutes before serving. Easy Peasy. Enjoy!

*About buttermilk. Buy it. You cannot make buttermilk with lemon juice or vinegar. You only make sour milk and that my friends is not buttermilk. Buttermilk is the best thing about how delicious this cake is.

Georgia’s Cranberry Chicken

I have enjoyed this recipe twice at my friend Georgia’s house. She makes it with chicken thighs, I made this recipe with chicken breasts. I have had several variations of this recipe, one being made with apricot preserves instead of cranberry sauce. I have also had this with orange marmalade instead of cranberry sauce. Both of the Jelly versions were sweet. The cranberry has a tang and is less sweet. That’s what I prefer.

The cast of characters

Cranberry Sauce Mixture

Ingredients:

1 can of cranberry sauce, whole berry or jellied cranberry works, I used whole berry

1 envelope of Lipton’s Onion Soup Mix

1 8 ounce bottle of French or Russian dressing, Deluxe French is what I used and prefer

2 pounds of chicken thighs or breasts

Right before I covered the chicken and placed it in the oven.

In a large bowl, whisk cranberry sauce, onion soup mix and dressing together. Place chicken in a 9 x 9 pan. You might want to use a 13 x 9 pan if you use chicken thighs. Pour the cranberry mixture over the chicken and cover tightly with foil. Place in refrigerator for 24 hours.

Out of the oven.

Bake covered at 250 degrees for 2 hours or until sauce is hot and bubbly. Using 3 large chicken breasts, I baked mine for 2 hours 45 minutes. If I had pounded them flat, or flatter, they would have cooked faster. I served my chicken with brown rice and veggies. I will make mashed potatoes the next time. The sauce is delicious, not too sweet and has a great tang. The sauce is excellent on the chicken and mashed potatoes. I poured some over my rice. This is a delicious family recipe and perfect if you are entertaining company. Enjoy!

Easy Chicken Tortilla Soup

This is an easy go to meal. Nothing about this soup is homemade but you will think it is when you make it. This is a great stand alone meal or it makes a wonderful addition to what you are serving for dinner.

Ingredients:
1 26 ounce can of Chicken with Rice Soup, I used Campbell’s
24 ounces of water
1 can of Rotel Tomatoes, I used original
1 can of Texas Beans, do not drain
1 Rotisserie Chicken, torn in bite size pieces
8 ounces of your favorite cheese, shredded, I used Mexican Blend
1/8 teaspoon of cayenne pepper, optional
Tortilla Chips, broken in pieces
Sour Cream, optional
Sliced Avocado, optional
Sliced Jalapeno, optional
Sliced Scallions, optional

Combine soup, water, beans, tomatoes and chicken in a pot and heat thoroughly. Break up tortilla chip and place in the bottom of your soup bowl. Add cheese after you have added soup to your bowl. Garnish with optional toppings as desired.

Recipe adapted from Georgia Kirbo.

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