Overnight Oats with Apples and Raisins

 Overnight Oats with Apples and Raisins

1 1/3 c. old-fashioned oats

1 c. almond milk

1 c. vanilla Greek yogurt

4 T. packed brown sugar

1/4 tsp. ground cinnamon

1/4 tsp. salt

1 c. diced apple

4 T. raisins

Add the oats, milk, yogurt, brown sugar, cinnamon, salt, apple and raisins to a medium bowl.  Stir to combine.  Divide the oatmeal mixture evenly into 4 (1/2-pint) glass jars and cover with a tight-fitting lid.  Refrigerate for at least 8 hours.

If desired, when ready to eat, top each serving with 1 tablespoon chopped toasted pecans.

Peanut Butter Pie

 Peanut Butter Pie

For the crust:

1 box mini peanut butter cracker sandwiches (8.8 oz.), like Ritz Bits peanut butter

2 T. sugar

1/2 tsp. salt

1 stick unsalted butter

For the ganache:

1/2 c. heavy cream

1 T. light corn syrup

4 oz. semisweet chocolate

For the filling: 

2 3/4 c. heavy cream

3/4 c. powdered sugar

1 tsp. vanilla

8 oz. cream cheese

1 c. creamy peanut butter

8 mini peanut butter cups

1/2 c. salted dry roasted peanuts

Set the cream cheese out to bring it to room temperature.  Melt the 1 stick of butter for the crust.  Preheat the oven to 350 degrees with the rack in the middle position.

For the crust, process the crackers, sugar and salt in a food processor until fine.  Add the melted butter and pulse until combined.  Press this mixture evenly into the bottom and up the sides of a 9-inch pie plate.  Bake the crust for 9 to 11 minutes.  Remove from the oven and cool completely on a wire rack.

For the ganache, chop the semi-sweet chocolate and place in a bowl while the crust bakes.  Then combine the heavy cream and the light corn syrup in a saucepan; bring to a boil. Pour the hot cream mixture over the top of the chopped chocolate.  Let sit for 5 minutes then whisk until smooth.  Reserve 1/4 cup of this mixture for the top of the pie.  Pour the remaining ganache over the bottom of the crust.  Refrigerate until set.

For the filling, whip the heavy cream in a stand mixer fitted with a whisk attachment on medium speed until thick.  Add 1/4 cup powdered sugar and the vanilla, increase the speed to medium-high and whip until stiff peaks form.  Transfer the whipped cream to a bowl, reserve 2 cups for the topping.

In the same mixing bowl, used to whip the cream, beat the cream cheese until soft.  Add the remaining 1/2 cup powdered sugar and the peanut butter, beating until combined.  Fold in one-third of the whipped cream until smooth, then fold in the remaining two-thirds whipped cream.  Spread this filling over the ganache, press plastic wrap over the surface.  Chill until fir, 4 hours or overnight.

Spread the reserve 2 cups whipped cream over the pie, top with drizzles of the remaining ganache, chopped peanut butter cups and chopped peanuts.

Eggs Benedict Casserole

 Eggs Benedict Casserole

6 English muffins

Butter to spread on the muffins

12 oz. Canadian bacon

8 large eggs

1 1/3 c. heavy cream

2/3 c. milk

1/2 tsp. salt

1/2 tsp. ground black pepper

1 tsp. onion powder

1/2 tsp. paprika

1/2 tsp. dried mustard powder

1 c. shredded Monterey Jack cheese

For the Hollandaise Sauce:

4 egg yolks

1/2 c. cream

2 T. fresh lemon juice

1 tsp. Dijon mustard

1/8 tsp. cayenne pepper

Dash of salt

1/2 c. butter

Set out the butter to spread on the muffins so it softens.

Grease a 9” x 13” casserole dish with butter or non-stick spray.

Chop the Canadian bacon into 1 inch pieces.  Spread half of the Canadian bacon over the bottom of the casserole dish.  Split the English muffins with a fork.  Toast each half, spread with the soft butter then chop into 1 inch pieces.

Add half of the English muffin pieces to the casserole dish on top of the Canadian bacon.   Repeat the layers by using the remainder of the Canadian bacon topped by the remainder of the chopped English muffins.

In a large bowl, whisk together the 8 eggs, 1 1/3 cups cream, 2/3 cup milk, salt, pepper, onion powder, paprika and mustard powder.  Whisk until well mixed.  Pour the eggs mixture over the English muffins and Canadian bacon.  Sprinkle the cheese over the top.  Cover well with foil and refrigerate overnight or for at least 4 hours.

Remove the casserole from the refrigerator.  Then preheat the oven to 375 degrees.  Leave the foil on the casserole.  Bake at 375 degrees for 35 minutes.  Remove the foil and continue baking for 10 - 15 minutes longer until the center is set.

Make the hollandaise sauce:  Add the eggs yolks, 1/2 cup cream, lemon juice, Dijon mustard, cayenne pepper and salt to a blender.  Blend on high for at least 30 seconds. Melt 1/2 cup butter in the microwave until it is mostly melted but not all the way.  Stir until the last of the butter melts.  You don’t want to add it to the eggs if it is too hot, just melted and warm.  With the blender running, slowly add the butter into the small opening on the lid of your blender.  Keep blending until all the butter is added and the mixture looks smooth and creamy. 

To serve, cut the casserole into squares then drizzle the hollandaise sauce over the top of each portion.

Store any leftover casserole in an airtight container in the refrigerator for 4 or 5 days.

To reheat the hollandaise, set a container of it into a bowl of very hot water and stir until warmed.

                                           

Twice Baked Potato Casserole

 Twice Baked Potato Casserole

3 to 3 1/2 lb. russet potatoes

Salt and pepper to taste

1 1/4 c. sour cream

1/2 c. milk

1/3 c. butter

2 c. shredded sharp cheddar cheese

8 slices bacon

Grease a 9” x 13” baking dish.

Scrub the potatoes then bake them in the microwave or oven.  Let them cool until they can be handled easily then cut them into 1 inch cubes.  Place the cubed potatoes into the greased baking dish.  Sprinkle with salt and pepper.

Preheat the oven to 350 degrees.

In a small bowl, whisk together the sour cream and milk and pour over the potatoes.  Melt the butter in the microwave or the stovetop then pour the butter over the top of the potatoes.  Sprinkle the grated cheese over the casserole.  Cover with foil and bake for 25 minutes.

While the casserole is baking, cook the bacon then crumble it.

Remove the foil and sprinkle with the crumbled bacon.  Put back into the oven for another 5 minutes.  Serve.

                                                     

Ham Asparagus Strata

 Ham Asparagus Strata

4 English muffins

2 c. cubed cooked ham

2 c. cut-up fresh cooked asparagus

4 oz. shredded Swiss cheese

4 eggs

1/4 c. sour cream

1 1/4 c. milk

2 T. finely chopped onion

1 T. Dijon mustard

1/8 tsp. black pepper

Grease a 2-quart baking dish.  Cut the English muffins into bite-size pieces.  Add half the muffin pieces to the baking dish.  Top with the ham, asparagus and cheese.  Top with the remaining muffin pieces.

In a bowl, whisk together the eggs and sour cream.  Stir in the milk, onion, mustard and black pepper.  Pour the egg mixture over the layers in the baking dish.  Cover and chill for 2 to 24 hours.

Preheat the oven to 325 degrees.  Uncover the baking dish and bake for 60 to 65 minutes.  Let stand for 10 minutes before serving.

Mexican Corn Salad

Mexican Corn Salad

4 c. frozen corn (fire-roasted if you can find it)
2 T. olive oil
2 avocados
2 cloves garlic
2 limes
1 green bell pepper
1 small red onion
1/3 c. fresh parsley
2 T. mayonnaise
3/4 tsp. chili powder
1/2 c. cotija cheese

Heat the olive oil in a large skillet over medium-high heat.  Cook the corn until semi-charred on all sides, about 8 minutes.  Season the corn with salt.
Dice the avocado, mince the garlic, zest and juice the limes.  Remove the seeds from the bell pepper and finely chop.  Finely dice the red onion and chop the fresh parsley.    Combine the avocado, garlic, bell pepper, red onion and parsley.  Add the chili powder, lime zest and juice and mayonnaise.
Toss everything together.  Crumble the cotija cheese into the mixture.  Stir to combine.  Refrigerate or serve at room temperature.

Delicious with tortilla chips.

 

AMARETTO CHEESE APRICOTS

4 oz. cream cheese

2 T. Amaretto liqueur or 1/2 tsp. almond extract

1/3 c. slivered almonds

1/4 c. chopped dried cherries

30 soft whole dried apricots

Bring the cream cheese to room temperature. Toast almonds on a baking sheet in a 325° oven for 6 to 8 minutes. Let the almonds cool then chop. In a small bowl, mix the cream cheese, amaretto, 1/4 cup chopped almonds and the chopped dried cherries. Spoon until a small resealable plastic bag. Cut 1/2 inch off one corner of the bag. With fingers, open the apricots along one side. Pipe about 1 teaspoon cheese mixture into each apricot. Finally chop the remaining almonds. Dip the cheese edge of the apricots into the remaining chopped almonds. Refrigerate one hour before serving.