Make-Ahead Salad Casserole

 

INGREDIENTS

Salad:

• 1 head iceberg lettuce, chopped
• 1 (8 oz.) package frozen peas, thawed and drained
• 1 cup Swiss cheese, cut into cubes
• 3 green onions, finely chopped
• 1/2 cup bacon bits

Sauce:

• 1/2 cup mayonnaise
• 1/2 cup miracle whip
• 1-2 tablespoons sugar
• Kosher salt and freshly ground pepper, to taste

PREPARATION

In a medium bowl, whisk together mayonnaise, miracle whip and sugar, then season to taste with salt and black pepper.
To chop the iceberg lettuce, smash the stem of the lettuce on the counter to loosen it, then push it into the lettuce until it releases. Discard stem, then chop lettuce and place in a 9×13-inch baking dish.
Add thawed and drained peas, diced Swiss cheese and green onions, then pour dressing over mixture. Toss together until everything is evenly coated.
Top with bacon bits, then refrigerate until ready to serve. Cover with aluminum foil or plastic wrap if serving later.

Crispy Roasted Potatoes

 

Ingredients

• 2 pounds baby red potatoes, cut into wedges
• 1 (1 oz.) package dry onion soup mix
• 1/3 cup extra-virgin olive oil
• 1 tablespoon fresh rosemary, minced
• sea salt and freshly ground pepper, to taste

Directions

1-Preheat oven to 400º F and line a baking sheet with aluminum foil. Lightly grease foil with butter or non-stick spray.
2-Place potatoes in a large bowl and cover with olive oil. Season generously with salt and pepper, then toss everything together to combine.
3-Sprinkle onion soup packet and fresh rosemary over potatoes and toss to combine.
4-Transfer potatoes to lined and greased baking dish and bake for 20-25 minutes (or until crispy on both sides), flipping over halfway through baking.

5-Once potatoes are fork tender, remove from oven, serve hot and enjoy!

Strawberry Cheesecake Eclairs

 

Ingredients

ECLAIR SHELLS:

• 6 tablespoons unsalted butter, cut into 6 pieces
• 1 teaspoon granulated sugar
• 1/4 teaspoon salt
• 3/4 cup all-purpose flour
• 3 large eggs, room temperature
• 1 large egg + 1 teaspoon water, for egg wash (optional)
• Powdered sugar, for dusting

CHEESECAKE FILLING:

• 1 cup cold heavy cream
• 8 oz cream cheese, at room temperature
• 1/3 cup granulated sugar
• 1/8 teaspoon salt
• 1 teaspoon vanilla extract

STRAWBERRY FILLING:

• 1 teaspoon unflavored gelatin
• 1/3 cup water
• 1 1/2 cups chopped strawberries, fresh or frozen
• 1/3 cup granulated sugar
• 1 teaspoon fresh orange zest
• Garnish
• 8 strawberries, halved

Directions

Preheat oven to 425°. Line sheet pans with parchment paper.
Bring butter, sugar, salt, and 3/4 cup water to a boil in a medium saucepan over medium-high heat, stirring occasionally. Immediately remove from heat, and quickly stir in flour all at once. Return to heat and stir with a wooden spoon for 1 to 2 minutes, or until dough is smooth and forms a ball.
Transfer dough to the bowl of an electric mixer fitted with a paddle attachment and mix on low for 5 minutes to cool slightly.
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Add 3 eggs, 1 at a time, beating until mixture is smooth and glossy. Spoon dough into a pastry bag fitted with a 5/8-inch or medium sized plain tip. Pipe dough onto prepared pans into 4-inch strips about 1 1/2-inches wide. Smooth out peaks and round tops with a moistened finger. Brush tops of dough with egg wash, if using.
Bake at 425° for 5 minutes, then reduce oven temperature to 375° and bake 30 minutes or until puffy and golden brown. Turn oven off; let shells stand in closed oven 10 minutes. Remove from baking sheets to wire racks, and cool completely.
Shells can be made 1 day ahead and stored, unfilled, in an airtight container at room temperature.
TO MAKE STRAWBERRY FILLING:
In a small saucepan, sprinkle 1 teaspoon unflavored gelatin over 1/3 cup cold water; let stand 1 minute. Heat over low heat, stirring constantly, until gelatin is dissolved, about 2 minutes.
Stir in diced strawberries, sugar, and orange zest. Bring to a boil. Reduce heat and simmer, stirring occasionally, until berries are softened, about 5 minutes. Cool to room temperature, then refrigerate for at least 1 hour. Can be made up to a few days ahead.

TO MAKE CHEESECAKE FILLING:
In a large mixing bowl, beat heavy cream until stiff peaks form. Set aside.
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In a medium mixing bowl, beat cream cheese, sugar, salt, and vanilla until smooth. Add cream cheese mixture to heavy cream and beat until incorporated. Can be made up to 1 day ahead.
TO ASSEMBLE ECLAIRS:
Cut off the top third of the eclair shell. Pipe cheesecake filling into the bottom of the shell. Spoon strawberry filling on top of cheesecake filling, and put the top of the shell on top. Sprinkle with powdered sugar. Pipe remaining filling on top of each eclair, and garnish with strawberry halves. Refrigerate until ready to serve.
Eclairs are best served within a few hours of assembling.

Millionaire Peach Salad

 

INGREDIENTS

• 1 (8 oz.) package cream cheese, room temperature
• 1 cup powdered sugar
• 1 (12 oz.) container frozen whipped topping
• 1 (3 oz.) package peach or orange jello
• 2 (14 oz.) cans sliced peaches in syrup, chopped (drained, but with 2 tablespoons reserved)
• 1 (8 oz.) container small curd cottage cheese
• 2 cups mini marshmallows
• 1/2 cup pecans, chopped

PREPARATION

In a large bowl, beat cream cheese and powdered sugar together for 3-5 minutes, or until fluffy and smooth.
Fold in frozen whipped topping, cottage cheese and dry jello mix, then add in chopped peaches and 2 tablespoons reserved peach syrup.
Stir in mini marshmallows, then cover and refrigerate until ready to serve, at least 2 hours.
Before serving, stir in pecans, then transfer to serving bowls and enjoy

CHERRY BARS FOR A CROWD

 

Ingredients

• CHERRY BARS FOR A CROWD

For the Bars:

• 1 1/2 cups butter, softened
• 3 cup granulated sugar
• 1 1/2 teaspoon salt
• 5 large eggs
• 1 1/2 teaspoon vanilla extract
• 1 1/2 teaspoon almond extract
• 5 1/2 cups all-purpose flour
• 1 1/2 teaspoon baking powder
• 2 cans (21 oz.) cherry pie filling

For the Glaze:

• 1 cup confectioner’s sugar
• 3 tablespoons milk

Steps

Preheat oven to 350 degrees F. Line a jelly roll pan (12×17) with aluminum foil. Spray with nonstick spray. Set aside.
In the bowl of your stand mixer, cream together butter and sugar, about 1-2 minutes. Add salt, eggs, and vanilla and almond flavorings and continue stirring until fully incorporated. Add flour and baking powder and mix until just combined. Reserve 1 3/4 cup of dough. Spread/Press remaining dough into the prepared baking pan. Top with cherry pie filling. Drop remaining batter in small pieces over the cherry filling.
Place in the oven and bake for 50-60 minutes or until golden brown. Remove from the oven and place pan on a wire rack to cool completely. Once cooled prepare the glaze. Whisk together confectioners’ sugar and milk until smooth and drizzle over the bars. Cut into 35 squares and serve.

Peanut Butter Cup Pie

 

Ingredients

For the Crust

• 60 Nilla Waffers
• 1/3 cup butter melted
• 1/4 cup granulated sugar

For the Ganache Layer

• 4 oz milk chocolate chips
• 1/2 cup heavy cream

For the Peanut Butter Cup Layer

• 9 full sized peanut butter cups

For the Peanut Butter Filling

• 2 TBSPs granulated sugar
• 1 cup heavy cream cold
• 1 cup creamy peanut butter
• 8 oz cream cheese room temperature
• 1/2 cup granulated sugar
• Chocolate Drizzle
• 1/2 cup milk chocolate chips
• Chocolate Whipped Cream Frosting
• 2 TBSPs granulated sugar
• 1 cup heavy cream
• 2 TBSPs unsweetened cocoa powder
• 1/2 cup powdered sugar
• 1/2 tsp vanilla extract

Instructions

Preheat your oven to 350 degrees.
In a food processor , blend together the vanilla wafers. Then blend in the 1/3 cup melted butter and 1/4 cup granulated sugar. Press into a deep dish pie pan and bake for 10 minutes.
When you put the crust in the oven, put your metal mixing bowl (from a stand mixer) and metal whisk in the freezer for 15 minutes.
In a microwave safe measuring cup, combine the 4 oz of milk chocolate chips and the 1/2 cup heavy cream. Microwave at half power for a minute. Stir, and then microwave in 30 second intervals until it is fully combined and smooth. Pour into the bottom of the pie crust and cool in the refrigerator for 10 minutes.
While the you are waiting for the chocolate and pie crust to cool, combine the 2 TBSPs sugar, vanilla extract, and 1 cup heavy cream in the frozen metal bowl and beat on medium until soft peaks begin to form. Then beat in the 1 cup peanut butter. Once that is combined, beat in the room temperature cream cheese and 1/2 cup granulated sugar, until fully combined.
Put 9 full sized peanut butter cups in the bottom of the pie crust on top of the cooled ganache. Top with the creamy peanut butter filling and spread it to the edges.
Melt the 1/2 cup milk chocolate chips and drizzle over the finished pie. You may not use all of the chocolate. Allow to firm up in the refrigerator for at least four hours.
Before serving, make the chocolate whipped cream frosting. Freeze your metal bowl and whisk for 15 minutes. Then add 2 TBSPs granulated and 1 cup cold heavy cream. Whisk until soft peaks begin to form. Then whisk in 2 TBSPs unsweetened cocoa powder and 1/2 cup powdered sugar until combined. Put it into a piping bag and pipe around the edges of the pie.

TATER TOT SAUSAGE BREAKFAST CASSEROLE

 

INGREDIENTS:

• 2 lb hot breakfast sausage
• 1 (30-32oz) bag frozen tater tots
• 1 tsp salt
• 1/2 tsp pepper
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1-1/2 cups shredded cheddar cheese
• 1/2 cup mozzarella cheese
• 8 eggs
• 2 cups milk

INSTRUCTIONS:

Preheat oven to 350 degrees.
In a large skillet, cook sausage until no longer pink. Drain fat.
In a large bowl, toss together tater tots, cooked sausage and cheeses. Pour into a lightly greased 9×13-inch pan.
Whisk together eggs, salt, pepper, garlic powder, onion powder and milk. Pour over tater tot mixture.
**Cover and refrigerate at this point if baking later.**

Bake uncovered for 60 – 70 minutes, or until eggs are set.