Friday, February 27, 2015

Overnight Blueberry & Cream Cheese Casserole

This recipe is amazing on so many levels!!! The next time that you want a special morning treat for your family or you need to impress guests....then make this delicious breakfast!!! The casserole is quickly made the night before and refrigerated until you are ready to bake it in the morning. With the addition of a homemade (easy) blueberry sauce and a dollop of whipped cream, the taste is an explosion of different scrumptious flavors in your mouth. I served each piece along with a side of bacon and the whole family was asking for seconds!!!

Overnight Blueberry & Cream Cheese Casserole
serves 10
adapted from

18 slices of white bread
2 (8 oz.)packages cream cheese, room temperature
1 cup fresh blueberries or 2 cups frozen blueberries (before thawed)
1/4 cup powdered sugar
10 eggs
1 1/2 cups milk
2 tsp vanilla extract
1/3 cup pancake syrup
cool whip (small tub or can) Optional:add a dollop on top of each portion before serving

Blueberry Syrup
1 cup sugar
2 Tbsp corn starch
1 cup water
1 cup fresh blueberries or 2 cups frozen blueberries (before thawed)

Spray a 9 x 13 inch pan with baking spray.  Cut all the bread into cubes. Spread half the bread in the prepared pan, pressing down slightly.  With a wooden spoon or hand mixer, beat together the softened cream cheese and powdered sugar.  Spread cream cheese mixture evenly over the bread. Top with the blueberries and then the remaining bread. In a large bowl whisk together the eggs, milk, vanilla and pancake syrup.  Pour over the entire casserole. Cover with foil and place in the refrigerator overnight.  When ready to bake, remove from the fridge 30 minutes before baking to take the chill off. Bake (covered with foil) at 350 degrees for 30 minutes and then remove foil and bake an additional 25 minutes until center is set.  Allow to cool slightly before serving. 

Blueberry Syrup
While the casserole is baking prepare the syrup. In a medium saucepan, combine sugar, corn starch and water. Bring to a boil, stirring occasionally. Once it has simmered for 4 minutes, stir in blueberries and continue to simmer on low for 10 minutes. Pour syrup over entire casserole or each individual serving.  Add a dollop of whipped cream on top and enjoy!

Tuesday, February 24, 2015

Enchilada Pasta

 I just had to share this recipe for one pan "Enchilada Pasta"!!! I first made this recipe a few weeks ago and it was a yummy quick meal that pleased the whole family.  The Mexican flavors along with your choice of favorite toppings makes this an easy skillet recipe that you will love!!!

Enchilada Pasta

2 tablespoon of extra virgin olive oil
2 cloves of garlic, minced
1/2 of a small onion, diced
1.25 pounds of lean ground beef (I used 2 packages of 1 lb. ground meat)
1 packet of taco seasoning
2 cups of chicken broth
1 (19 oz) can of red enchilada sauce
8 oz (about 2 1/2 cups) of dried pasta
2 cups of freshly shredded Colby Jack cheese (or Mexican blend shredded cheese)
Optional toppings:
avocado, diced
green onions, diced
sliced black olives 
sour cream
tomatoes, diced

In a large skillet or saute pan, saute garlic and onions in olive oil over medium low heat until softened. Add ground meat and cook, breaking meat up with a wooden spoon until browned; drain fat.  Follow directions on taco seasoning packet and stir into cooked meat until well combined.  Add pasta, chicken broth and enchilada sauce to pan.
Bring to a boil, then reduce heat to low and cover. Cook on low, with pan covered for about 15 minutes. Then remove lid and let simmer for additional 5 minutes until pasta is tender and sauce has reduced. Remove from heat and stir in 1 cup of cheese. Top pasta with additional cup of cheese and let heat from the pasta melt the cheese. Garnish with your favorite choice of toppings!

Notes: I was in a hurry when I first made this recipe so I left out the garlic and diced onion...and just added a few shakes of onion & garlic powder to the meat while it was cooking. I used bowtie pasta, but any small pasta will work.