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CONTENTS
BREAKFAST
French Toast Strata .......................................3
Blueberry Corn Muffins ....................................4
Whole Wheat Banana Chocolate Chip Bread ...................4
APPETIZERS
Gorgonzola & Ricotta Bruschetta ............................5
Roasted Vegetable Quesadillas ..............................5
Quick Cheese Nachos .....................................6
SIDE DISHES
Twice Baked Potatoes .....................................7
Broccoli & Cauliflower Gratin................................7
Roasted Asparagus .......................................8
ENTRÉES
Pizza Dough.............................................8
White Pizza with Prosciutto, Arugula & Tomatoes................9
Roasted Garlic & Onion Pizza ...............................9
Baked Rigatoni with Chicken Sausage, Broccoli & Peppers.......10
Herb-Crusted Beef Tenderloin .............................. 10
Moroccan Spiced Baked Chicken ...........................11
Roasted Flounder with Artichokes and Capers.................11
Pizza Bagels............................................12
Prosciutto, Arugula & Fontina Open-Faced Sandwich ...........12
DESSERTS
Cranberry, Ginger & Apple Crisp ............................ 12
Bittersweet Espresso Brownies ............................. 13
Old Fashioned Yellow Layer Cake ........................... 13
RECIPES
French Toast Strata
Give your family a new twist on French toast this weekend. To save time,
prepare the night before and then bake in the morning.
Makes 8 servings
nonstick cooking spray
4 large eggs
2 cups whole milk
1 cup heavy cream
1 tablespoon pure vanilla extract
¹
³
cup pure maple syrup
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
¼ teaspoon salt
1 loaf (1 pound) challah bread, cut into ½-inch x 9-inch strips
2 tablespoons packed light brown sugar, divided
2 tablespoons unsalted butter, cut into ½-inch pieces
1. Lightly coat a 9-inch square baking pan with nonstick cooking spray;
reserve.
2. Put the eggs, milk, cream, vanilla, syrup, spices and salt into a medium
mixing bowl. Whisk until completely combined, reserve.
3. Tightly fit half of the challah bread strips into the bottom of the prepared
pan. Pour half of the egg mixture on top and evenly dot with half of the
brown sugar. Repeat with the remaining bread, placing it in the opposite
direction of the first layer of bread. Pour the remaining egg mixture on top,
dot with the remaining brown sugar. Cover and chill in the refrigerator for
at least 2 hours, or overnight.
4. Remove the strata from the refrigerator and bring to room temperature.
Preheat the toaster oven to 350°F on the Bake setting with the rack in