French Toast Casserole

This requires overnight in the refrigerator and 30 min in the morning on the counter before baking.

10 c (1 in. cubed) premium quality white bread, ~16 slices

Cooking spray

8 oz block 1/3 less fat cream cheese, room temp

8 lrg eggs, room temp

1 1/2 c low fat milk

2/3 c half and half

1/2 c maple syrup

1/2 t vanilla extract

2 T powdered sugar

3/4 c maple syrup

oven at 375F

Place bread cubes in 13x9 in baking pan coated with cooking spray.

Beat cream cheese at medium speed until smooth. Add eggs, 1 at a time, beating well after each addition. Add milk, half and half, 1/2 c maple syrup, vanilla and mix until smooth. Pour cream cheese mixture over the bread in the baking pan. Cover and refrigerate over night.

In the morning, remove souffle from frig and let sit on counter 30 min.

Bake at 375F 50 min or until set. Sprinkle powdered sugar on top and serve warm with maple syrup and/or fruit and whipped cream (for added decadence!)

diana

Artichoke Parmesan Sourdough Stuffing

1 lb mushrooms, sliced
1 Tbs. butter
2 onions (3/4 lb. total), chopped
1 cup chopped celery
2 Tbs. minced garlic
About 2 cups chicken broth
1 loaf (1 lb.) sourdough bread, cut into 1/2" cubes
2 jars (6 oz. each) marinated artichoke hearts, drained and chopped
1 cup freshly grated parmesan cheese
1 1/2 tsp. poultry seasoning
1 1/2 Tbs. minced fresh rosemary leaves, or 3/4 tsp. crumbled dried rosemary

* 1 lb. Jimmy Dean (or similar) sausage, browned. (The recipe didn't call for this, but I added it and it was very good)

Salt and pepper
1 large egg

In a 12" frying pan over high heat, cook mushrooms, butter, onions, celery, and garlic, stirring often, until veggies are lightly browned--about 15 mins. Pour into a large bowl. Add a bit of broth to pan and stir to scrape up browned bits. Add to bowl.

Pour 2 cups broth into bowl and add bread, artichoke hearts, parmesan, poultry seasoning, and rosemary; mix well. Mix in sausage, if using. Add salt and pepper to taste. Make a well in stuffing. Add egg and beat with a fork to blend; mix egg with stuffing.

Preheat oven to 325-350 (use temp. that turkey requires). Spoon stuffing into a shallow 3-qt. (9x13) casserole. For moist stuffing, cover with foil; for crusty stuffing, do not cover. Bake until hot (at least 150 degrees in center) or lightly browned, about 50 minutes.

Make ahead: Up to 1 day ahead, make stuffing, put in casserole, cover, and chill. Allow about 1 hour to bake.

This is a Sunset magazine receipe that we all thought was great~

Submitted by: Emily Sprague

Zucchini Bread

This one's for you Mim -

3 eggs
2 cups sugar
1 cup vegetable oil
2 cups grated zucchini
1 T. vanilla
3 cups flour
1 tsp. salt
1 tsp. baking soda
1/4 tsp. baking powder
2 tsp. cinnamon
1 tsp. allspice
2 cups coarsely chopped nuts, optional

Beat eggs until light and fluffy. Add sugar, oil, zucchini and vanilla. Mix dry ingredients; add to mixture. Stir until well blended. Add nuts, optional. Pour into 2 well greased 9x5x3 inch loaf pans. Bake at 350 degrees for 1 hour or until done. Remove from pans to cool. It can be made ahead and frozen. Yummy!

Submitted by Joanna Falk