Peaches and Cream French Toast Casserole

Peaches and Cream French Toast Casserole, a delectable baked casserole.

Ingredients:
1 cup packed brown sugar
1/2 cup butter, cubed
2 Tbsp corn syrup
1 (29 ounce) can sliced peaches, drained
1 loaf (1 pound) day-old French bread, cubed
1 (8 ounce) package cream cheese, cubed
12 eggs
1/2 Tbsp pumpkin pie spice
1-1/2 cups half and half
1 tsp vanilla extract

Directions:

1. In a small saucepan, combine the brown sugar, butter and corn syrup. Cook and stir over medium heat until sugar is dissolved; pour into a greased 9 x 13 inch baking dish.
2. Arrange peaches in dish. Place half of the bread cubes over peaches. Layer with cream cheese cubes and remaining bread.
3. Place the eggs, pumpkin pie spice, half and half and vanilla in a blender; cover and process until smooth. Pour over top of ingredients in the baking dish. Cover and refrigerate overnight.
4. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350F for 50-60 minutes or until a knife inserted near the center comes out clean.

I got this recipe from Taste of Home. I knew I had to make it because of the… why do you think I had to make it? The cream cheese, I swear I am addicted to the stuff=} This french toast casserole was absolutely wonderful, not overly sweet and I loved getting a special, pillowy pocket of cream cheese in random bites, YUM! This recipe is super easy, great for making for guests or for a brunch, all the prep is done the night before and then you just bake it in the morning. This is a keeper recipe and I will make this many times again in the future, thanks TOH!

*Camala*

Tuna Noodle Casserole

Not the typical Tuna Noodle Casserole, this is made with Broccoli and a Crushed Potato Chip Topping.

Ingredients:
12 ounces whole wheat wide egg noodles
1 Tbsp salt
2 cups broccoli florets (about 1/2 lb)
2 Tbsp butter
1 medium onion, chopped
2 cans tuna, drained
1 (10 3/4 oz)can cream of mushroom soup
2 1/2 cups grated cheddar cheese
1/2 cup milk
Salt and pepper to taste
1 cup crushed kettle-cooked potato chips

Directions:

1. Preheat oven to 400F. In a large pot, bring 4 quarts of water to a boil. Add a tablespoon of salt. Return to a boil. Add noodles. Cook uncovered on high heat on a rolling boil. Just before pasta is al dente, (firm but cooked through, earliest cooking time minus 2 minutes)about 5 minutes, add the broccoli to the pasta, return to boil and cook for 2 more minutes. Drain in a colander and set aside.
2. After the pasta is done and is draining in a colander, heat a large oven-proof pan on medium heat, add 2 tablespoons of butter. Add the onions and cook them until translucent. Add the pasta and broccoli mixture back into the pot. Stir in the tuna, can of cream of mushroom soup, grated cheese and milk. Add salt and pepper to taste.
3. Spread crushed potato chips over the top of the mixture and cook for 20 minutes at 400°F in the oven, until the topping has browned.

I got the inspiration for this recipe from Simply Recipes. I really like this meal because it is simple, quick and easy and heck you just bake this casserole right in the skillet you prepared everything in…How is that for easy? I went with this recipe because, I liked the different twist on the traditional tuna noodle casserole, I liked the addition of adding broccoli, and I thought the potato chip topping sounded like a yummy topping alternative to crackers or bread crumbs, which adds a wonderful crunch to the dish. This is a wonderful weeknight meal, serve it with a salad and there you go, your food is served, Now EAT!

*Camala*

Mexican Pie

This is a quick and easy meal, with very few ingredients and a quick preparation. This is a great recipes for vegetarians and by using soy or rice cheese can be made vegan.

Ingredients:
olive oil
3/4 onion, diced
1 clove garlic, minced
1 (16 ounce) can refried beans
5 (8 or 10 inch) flour tortillas
1 cup salsa
2 cups shredded Cheddar or Colby Jack cheese

Directions:

1. Preheat oven to 375F. Lightly grease a 9-inch pie pan.
2. In a pan, add some olive oil and saute the onions for 5 minutes or until soft, add the garlic the last minute.
3. Add the refried beans to the pan with the onions and garlic and warm on medium-high heat for about 3 minutes or until heated through.
4. Place one tortilla in the bottom of the greased pan. Spread about 1/3 cup of the bean mixture on top of the tortilla, follow with a tablespoon of salsa on top of the bean mixture, then top with a small handful of cheese. Then, place another tortilla on top creating layers, repeat layers, spreading the ingredients evenly over the tortillas. On the top layer, make sure to use lots of salsa and cheese!
5. Bake until the cheese is melted, approximately 15 to 20 minutes.

I really like this dish. I used whole wheat tortillas and I have been wanting to make my own tortillas so next time I make this dish I really want to try my own homemade tortillas. I will hopefully include that recipe soon! I also used organic refried beans, salsa and cheese, so this is a pretty healthy meal as well.

*Camala*

Creamy Chicken Enchiladas

First, let me start by saying this is not the healthiest recipe, although I have tried several creamy chicken enchilada recipes I really like this one. It does not have an extensive list of ingredients and really is simple and quick to make. Great for a weeknight meal!

Ingredients:
1 Tbsp butter
1 can Rotel tomatoes and green chilies, drained
1 8 oz package cream cheese, cut up and softened
2 cups chopped, cooked chicken breast
8 8″ flour tortillas
2 cups shredded Monterey Jack cheese
1 pint whipping cream

Directions:

1. Preheat oven to 350F. Lightly grease 9×13 baking dish.
2. Melt butter in large skillet over medium heat. Add Rotel and saute 1 minute.
3. Stir in cream cheese and chicken and cook, stirring constantly until cream cheese melts.
4. Spoon 2-3 tablespoons of chicken mixture down center of each tortilla. Roll up tortillas and place seam side down in a lightly greased 9×13 baking dish.
5. Sprinkle with Monterey Jack cheese, and drizzle with whipping cream. Cover with foil and bake at 350 degrees for 30 minutes.
6. Take off foil and cook for another 15 minutes, or until top is golden brown.

Some side notes, I make these with whole wheat tortillas so you can definitely use whole wheat instead of the white. I have not made them with corn tortillas so I am not sure how that would turn out. Also, if you don’t like any heat/spice, Rotel also offers a mild version which can be substituted for the Original. I would love some feedback about this recipe, Let me know what ya think!

*Camala*