NORTHWOODS COOKS: One dish wonders - Park Rapids Enterprise

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French Toast Souffle

10 cups white bread cubes

8-oz. package low fat cream cheese, softened

8 eggs

1-1/2 cups milk

2/3 cup half-and-half cream

1/2 cup maple syrup

1/2 tsp. vanilla extract

2 Tbsp. confectioners' sugar

Place bread cubes in a lightly greased 9-by-13-inch baking pan.

In a large bowl, beat cream cheese with an electric mixer at medium speed until smooth. Add eggs one at a time, mixing well after each addition. Stir in milk, half and half, maple syrup, and vanilla until mixture is smooth. Pour cream cheese mixture over the bread. Cover and refrigerate overnight.

The next morning, remove the souffle from refrigerator and let stand at room temperature for 30 minutes. Preheat the oven to 375 degrees. Bake uncovered for 30 minutes, or until a knife inserted in the center comes out clean. Sprinkle with confectioners' sugar, and serve warm.

Super Easy Egg Casserole

1 cup shredded Cheddar cheese

6 eggs, whisked

6 slices bacon, diced

2 slices bread, cubed

1/3 red bell pepper, diced

2 green onions, chopped

3 Tbsp. milk

1/2 tsp. minced garlic, or to taste (optional)

salt and ground black pepper to taste

Preheat the oven to 350 degrees. Grease a 9-by-13-inch baking dish. Stir Cheddar cheese, eggs, bacon, bread, red bell pepper, green onion, milk, garlic, salt and black pepper together in a bowl until well-combined. Pour into the prepared baking dish. Bake in the preheated oven until eggs are set, 20 to 25 minutes.

Garlic Chicken Vegetables and Rice Skillet

Vegetable cooking spray

1-1/4 lbs. skinless, boneless chicken breast halves

2 cloves garlic, minced

1-3/4 cups chicken broth or chicken stock

3/4 cup uncooked white rice

16-oz. package frozen vegetable combination (broccoli, cauliflower, carrots)

1/3 cup grated Parmesan cheese

Paprika

Spray a 12-inch skillet with the cooking spray and heat over medium-high heat for 1 minute. Add the chicken and garlic and cook for 10 minutes or until the chicken is well browned on both sides. Remove the chicken from the skillet.

Stir the broth, rice and vegetables in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes. Stir in the cheese.

Return the chicken to the skillet. Sprinkle the chicken with the paprika. Cover and cook for 10 minutes or until the chicken is cooked through and the rice is tender.

Pizza Casserole

2 cups uncooked egg noodles

1/2 lb. lean ground beef

1 onion, chopped

2 cloves garlic, minced

1 green bell pepper, chopped

1 cup sliced pepperoni sausage

16 oz. pizza sauce

4 Tbsp. milk

1 cup shredded mozzarella cheese

Cook noodles according to package directions. Preheat oven to 350 degrees.

In a medium skillet over medium-high heat, brown the ground beef with the onion, garlic and green bell pepper. Drain excess fat. Stir in the noodles, pepperoni, pizza sauce and milk, and mix well. Pour this mixture into a 2-quart casserole dish. Bake at 350 degrees for 20 minutes, top with the cheese, then bake for 5 to 10 more minutes.

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NORTHWOODS COOKS: One dish wonders - Park Rapids Enterprise
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