French Toast Casserole

Serves 8 (approx.)

Ingredients

10 cups cubed sturdy white bread
cooking spray
1 ( 8 oz.) block of reduced fat cream cheese, softened
8 large eggs
1 1/2 cups milk 2/3 cup half-and-half 1/2 cup maple syrup
1/2 teaspoon vanilla
2 tablespoons powdered sugar
Maple syrup

Preparation

Place bread cubes in a 13 x 9-inch baking dish coated with cooking spray.
Beat cream cheese at medium speed of mixer until smooth.
Add eggs, 1 at a time, mixing well after each addition.
Add milk, half-and-half, 1/2 cup maple syrup, and vanilla - mix until smooth.
Pour cream cheese mixture over top of bread; cover and refrigerate overnight.
Next morning; Preheat oven to 375.
Remove bread mixture from refrigerator; let stand on counter for 30 minutes.
Bake for 50 minutes, or until set (should be a nice light golden brown).
Remove from oven, sprinkle with powdered sugar and serve with maple syrup.

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Broccoli Cheese Bake

Serves: 7

Ingredients

• 8 cups fresh broccoli
• 1/2 cup butter
• 2 tablespoons all-purpose flour
• 1 small onion, chopped
• 1 1/4 cups milk
• salt and pepper to taste
• 4 cups shredded Swiss cheese
• 2 eggs, beaten

Preparation

1. Preheat oven to 325 degrees F (165 degrees C).
2. Place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain.
3. Melt butter in a medium saucepan over medium heat and add flour; cook until bubbly. Stir in onion and gradually add milk, stirring well. Bring to a boil and cook for 1 minute. Remove from heat and season with salt and pepper. Stir in cheese and eggs; mix well. Combine mixture with broccoli and transfer to a 9 x 13 inch casserole dish.
4. Bake in preheated oven for 30 minutes.

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Classic Pumpkin Pecan Pie

Ingredients:

• 3 eggs, divided
• 1 cup canned solid pack pumpkin
• 1 cup sugar, divided
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground cloves
• dash salt
• 2/3 cup light or dark corn syrup
• 2 tablespoons melted butter
• 1 teaspoon vanilla
• 1 cup coarsely chopped pecans
• 1 prepared deep dish pie crust

Preparation:

Preheat oven to 350°.

*If using a frozen pie crust, do not thaw; preheat a baking sheet in the oven and place the pie on the cookie sheet to bake.

In small bowl, combine one egg, pumpkin, 1/3 cup sugar, cinnamon, ginger, cloves, and salt. Spread in pie crust.

In medium bowl, beat remaining two eggs slightly. Stir in corn syrup and remaining 2/3 cup sugar, the butter and vanilla; stir until well blended. Stir in pecans. Carefully spoon over pumpkin mixture.

Bake 50 to 60 minutes or until filling is set around edge. Cool pie completely on wire rack.

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