Best Brunch Egg Bake!

Total Time: 1 hr Preparation Time: 10 mins Cook Time: 50 mins

Ingredients

• Servings: 12
• 8 slices bread, cubed
• 1 cup shredded sharp cheddar cheese (i love cracker barrel extra sharp cheddar)
• 1 cup shredded monterey jack cheese
• 10 eggs
• 2 cups milk
• 2 teaspoons dry mustard
• 2 teaspoons dill
• 1 teaspoon sugar
• 1 teaspoon baking powder
• 1/2 teaspoon pepper
• salt
• 1/2 small yellow onion, chopped
• chives (optional)
• green pepper (optional)
• red pepper (optional)
• orange bell pepper (optional)
• yellow bell pepper (optional)
• mushroom (optional)
• broccoli (optional)

Recipe

• 1 prepare a 9 x 13 pan (greased).
• 2 spread cubed bread evenly; cover with cheese.
• 3 beat eggs until light and fluffy.
• 4 add remaining ingredients.
• 5 pour over bread and refrigerate overnight.
• 6 bake for 50 minutes at 350 degrees or until set.

Blueberry-peach Pudding Cake

Total Time: 55 mins Preparation Time: 5 mins Cook Time: 50 mins

Ingredients

• Servings: 6
• 1 1/2-2 cups fresh blueberries or 1 1/2-2 cups frozen blueberries
• 1 (15 ounce) can sliced peaches, well drained
• 2 tablespoons lemon juice
• 1 1/2 cups flour
• 2 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup sugar
• 3/4 cup milk
• 1 large egg
• 6 tablespoons butter, melted
• 1 1/2 teaspoons vanilla
• 3/4 cup sugar
• 1 tablespoon cornstarch
• 1 cup boiling water

Recipe

• 1 spread blueberries and drained peaches in the bottom of a 9-inch square pan or an 11x7-inch rectangular baking pan; sprinkle with the lemon juice.
• 2 heat oven to 350°.
• 3 in another bowl, blend flour, baking powder and soda, salt, and 1 cup sugar.
• 4 in a separate bowl, whisk together the milk, egg, melted butter, and vanilla.
• 5 combine the dry ingredients with egg mixture just until blended; spoon over the fruit layer and gently spread.
• 6 combine the 3/4 cup sugar with cornstarch; spread evenly over batter; carefully pour the boiling water over all.
• 7 bake for 40 to 50 minutes; spoon into dessert dishes and top with ice cream or whipped topping.

Baked Monterey Jack Macaroni

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 8 ounces elbow macaroni, uncooked
• 2 tablespoons butter or 2 tablespoons margarine
• 1/4 cup chopped onion
• 1/4 cup chopped sweet red pepper
• 2 cups shredded monterey jack pepper cheese (bell pepper)
• 10 3/4 ounces cream of celery soup, undiluted
• 1/2 cup sour cream
• 1/2-1 tablespoon chili powder

Recipe

• 1 cook macaroni according to package directions; drain.
• 2 rinse cooked pasta with cold water; drain and set aside.
• 3 melt butter in a dutch oven; add onion and sweet red pepper.
• 4 cook over medium heat, stirring constantly, until vegetables are crisp-tender. remove from heat.
• 5 stir cheese, soup, and sour cream into dutch oven.
• 6 stir in macaroni; spoon into a lightly greased 2 quart shallow baking dish.
• 7 sprinkle with chili powder.
• 8 bake at 350 degrees for 30 minutes.

Apple Cranberry Pie

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• 1 pastry for a double-crust 9-inch pie
• 3/4 cup brown sugar
• 1/3 cup all-purpose flour
• 4 cups peeled sliced tart apples
• 2 tablespoons butter or 2 tablespoons margarine
• 1/4 cup sugar
• 1 teaspoon cinnamon
• 2 cups fresh cranberries or 2 cups frozen cranberries

Recipe

• 1 preheat oven to 425.
• 2 combine sugars, flour, and cinnamon in a large bowl.
• 3 add fruit.
• 4 mix well.
• 5 pour into pastry lined pan.
• 6 dot with butter.
• 7 cover and cut slits in top of crust.
• 8 seal edges.
• 9 bake 40 minutes or until golden brown.

Blueberry Upside-down Cake

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 4 tablespoons butter, melted
• 3 tablespoons light brown sugar
• 1/3 cup light brown sugar, packed
• 1 1/2 cups blueberries, wild maine
• 3/4 cup cake flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 large egg
• 1/4 cup milk, room temperature

Recipe

• 1 heat oven to 350°. butter a 1-quart soufflé dish. pour 2 tablespoons melted butter into the soufflé dish. sprinkle 3 tablespoons brown sugar over butter. scatter 1 cup blueberries over sugar. set aside.
• 2 in a medium bowl, whisk together flour, baking powder, and salt.
• 3 in another medium bowl, whisk together remaining 2 tablespoons butter, remaining 1/3 cup brown sugar, and egg. whisk milk into the egg mixture. add flour mixture; whisk until batter is smooth.
• 4 pour half the batter into soufflé dish. sprinkle remaining 1/2 cup blueberries over batter. spread remaining batter over blueberries. bake until a cake tester inserted in the middle of the cake comes out clean of batter, about 45 minutes.
• 5 immediately unmold cake, inverting it onto a serving dish. serve warm with vanilla ice cream if desired.

Autumn Chicken Stew

Total Time: 55 mins Preparation Time: 25 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 500 g pumpkin or 500 g butternut squash
• 4 tablespoons chilli-flavoured olive oil
• 1 large onion, chopped
• 2 inches fresh ginger, freshly grated or 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 4 boneless skinless chicken breasts, chopped into bite-sized pieces
• 2 (400 g) cans chopped tomatoes
• 2 -4 teaspoons brown sugar
• 1 (400 g) can chickpeas, drained and rinsed
• 3 tablespoons fresh coriander, chopped
• 1 teaspoon cornstarch, mixed well with (optional)
• 4 tablespoons water (optional)

Recipe

• 1 peel the pumpkin or squash.
• 2 remove the seeds and any fibrous bits and then cut into bite-sized pieces.
• 3 in a large bowl, heat the oil and fry the onion for 3-4 minutes.
• 4 stir in the cinnamon and, if using the ground ginger, stir that in too.
• 5 if you are using fresh, it will be added later.
• 6 cook for a couple more minutes and then add in the chicken.
• 7 fry until the chicken is browned slightly on all sides.
• 8 add the tomatoes and sugar.
• 9 season to taste with salt and pepper if you like, although i don't feel the dish needs any, and then add the chickpeas and pumpkin.
• 10 make sure the dish is evenly mixed and then cover and simmer for about 30 minutes or until the pumpkin is tender.
• 11 if you are using fresh ginger, add it in about half way through this process.
• 12 once the pumpkin is cooked, depending on how runny you like your stew, you may want to thicken it up with a bit of cornstarch and water.
• 13 just mix the two together and stir in the stew and leave for a couple minutes to thicken.
• 14 stir in the chopped coriander just before serving.

Apple Cranberry Lattice Tart

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 1/2 lb butter
• 1/2 cup sugar
• 2 egg yolks
• 2 1/4 cups flour
• 1/2 cup finely ground walnuts (or pecans)
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground cloves
• 1 teaspoon baking powder
• 3 cups chopped apples (i used 3 med apples and 1 pear)
• 2 tablespoons lemon juice
• 1/2 cup cranberries
• 1/2 cup butter
• 1 cup sugar
• 2 tablespoons brown sugar
• 1/3 cup orange juice
• 2 tablespoons butter
• 1 egg
• 2 tablespoons water

Recipe

• 1 crust:
• 2 preheat oven to 350. cream together the butter and sugar. beat in the egg yolks until smooth.
• 3 in a separate bowl, combine the flour, ground nuts, cinnamon, cloves and baking powder.
• 4 add the dry mixture to the butter mixture and mix till just combined.
• 5 using a 9 inch tart pan with removable bottom, press 2/3 of the dough into the bottom and up the sides of the pan about 1/2 inch. set aside.
• 6 filling: in a medium bowl, toss the apples with the lemon juice to prevent them from browning. add the cranberries and set aside.
• 7 in a medium skillet, melt the butter over low heat.
• 8 add the sugar and brown sugar adn cook for 1-2 minutes, until sugar starts to melt.
• 9 stir in the orange juice till combined. add the apple-cranberry mixture and continue stirring with a wooden spoon until the fruit is coated and teh mixture is bubbly, about 3-4 minutes.
• 10 remove from heat and allow to cool.
• 11 assembly: spread the apple mixture evenly in the crust, dot with the butter.
• 12 roll out the remaining dough approximately 1/4 inch thick and cut into 3/4 inch strips long enough to cover the tart.
• 13 arrange the strips diagonally 1/2 inch apart in a lattice pattern over the apple filling.
• 14 whisk together the egg and water and brush the strips lightly with the mixture. bake for 40 minutes or till golden brown.
• 15 cool slightly before serving.
• 16 tart may be baked up to 24 hours in advanced and reheated for about 10 minutes before serving.