For Wednesday, for the ones I love a Menu of breakfast, lunch and dinner and a Birthday party 4 u
- Katherine Victoria Vananderland
- Aug 8, 2021
- 12 min read
This brunch dish has easy ingredients and an impressive look all rolled into one! I love hosting brunch, and this special omelet roll is one of my very favorite items to prepare and share. A platter of these pretty swirled slices disappears fast. —Nancy Daugherty, Portland, Ohio
Ingredients
4 ounces cream cheese, softened
3/4 cup 2% milk
2 tablespoons all-purpose flour
1/4 teaspoon salt
12 large eggs
2 tablespoons Dijon mustard
2-1/4 cups shredded cheddar cheese, divided
2 cups finely chopped fully cooked ham
1/2 cup thinly sliced green onions
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Directions
Line the bottom and sides of a greased 15x10x1-in. baking pan with parchment; grease the paper and set aside.
In a small bowl, beat cream cheese and milk until smooth. Add flour and salt; mix until combined. In a large bowl, whisk eggs until blended. Add cream cheese mixture; mix well. Pour into prepared pan.
Bake at 375° until eggs are puffed and set, 30-35 minutes. Remove from the oven. Immediately spread with mustard and sprinkle with 1 cup cheese. Sprinkle with ham, onions and 1 cup cheese.
Roll up from a short side, peeling parchment away while rolling. Sprinkle top of roll with the remaining cheese; bake until cheese is melted, 3-4 minutes longer.
Nutrition Facts 1 slice: 239 calories, 17g fat (9g saturated fat), 260mg cholesterol, 637mg sodium, 4g carbohydrate (2g sugars, 0 fiber), 17g protein.
Italian Sausage Egg Bake
Ingredients
8 slices white bread, cubed
1 pound Italian sausage links, casings removed, sliced
2 cups shredded sharp cheddar cheese
2 cups shredded part-skim mozzarella cheese
9 large eggs, lightly beaten
3 cups 2% milk
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon fennel seed, crushed
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Directions
Place bread cubes in a greased 13x9-in. baking dish; set aside. In a large skillet, cook sausage over medium heat until no longer pink; drain. Spoon sausage over bread; sprinkle with cheeses.
In a large bowl, whisk the eggs, milk and seasonings; pour over casserole. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° until a knife inserted in the center comes out clean, 50-55 minutes. Let stand for 5 minutes before cutting.
Nutrition Facts 1 piece: 316 calories, 20g fat (10g saturated fat), 214mg cholesterol, 546mg sodium, 13g carbohydrate (5g sugars, 1g fiber), 21g protein.
Italian Apricot-Pancetta Strata
For me, the combination of sweet and savory along with easy preparation make this Italian-inspired strata a winning dish for home cooks everywhere! It can be served for breakfast, brunch, or as a late afternoon meal.—Naylet LaRochelle, Miami, Florida
Ingredients
1/3 pound pancetta, finely chopped
2 tablespoons butter, divided
1-1/3 cups finely chopped sweet onion
2 cups sliced fresh mushrooms
3 cups fresh baby spinach, coarsely chopped
5 cups cubed multigrain bread
1/2 cup sliced almonds, optional
6 large eggs
1 cup heavy whipping cream
1 carton (8 ounces) mascarpone cheese
1 cup shredded part-skim mozzarella cheese
1/2 cup shredded Asiago cheese
1 cup apricot preserves
3 tablespoons minced fresh basil
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Directions
In large skillet, cook pancetta until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan.
Add 1 tablespoon butter to drippings; heat over medium-high heat. Add onion; cook and stir 4-6 minutes or until tender. Transfer onion to a large bowl.
Heat remaining butter in pan. Add mushrooms; cook and stir 2-3 minutes or until tender. Stir in spinach; cook 30-45 seconds or until wilted.
Add bread cubes, mushroom mixture, pancetta and almonds if desired to onion; toss to combine. Transfer to a greased 13x9-in. baking dish.
In a large bowl, beat eggs, cream, salt and pepper until blended. Beat in mascarpone cheese just until blended; pour over bread. Sprinkle with mozzarella cheese and Asiago cheese; spoon preserves over top. Refrigerate, covered, several hours or overnight.
Preheat oven to 350°. Remove strata from refrigerator while oven heats. Bake, uncovered, 35-45 minutes or until golden brown and a knife inserted in the center comes out clean. Sprinkle with basil. Let stand 5-10 minutes before cutting.
Nutrition Facts 1 piece: 440 calories, 30g fat (15g saturated fat), 165 mg cholesterol, 514 mg sodium, 30g carbohydrate (15g sugars, 3g fiber), 15g protein.
I'm always looking for healthier ways to incorporate my chocolate addiction into every meal. I've made this with peanut butter chips with bananas, and white chocolate and mint chocolate chips with raspberries.—Rachel Strong, Moseley, Virginia
Ingredients
3-3/4 cups water, divided
1/4 teaspoon salt
2 cups old-fashioned oats
1/4 cup toasted wheat germ
1/2 cup baking cocoa
1/3 cup sugar
2 teaspoons vanilla extract
1 cup dried cherries plus additional cherries
Miniature semisweet chocolate chips, optional
Sweetened whipped cream, optional
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Directions
In a large saucepan, bring 3-1/4 cups water and 1/4 teaspoon salt to a boil. Stir in oats and wheat germ; reduce heat and simmer, uncovered, until water is absorbed, about 5 minutes.
Meanwhile, combine cocoa, sugar, vanilla and remaining water; stir until smooth. Add chocolate mixture and cherries to oats; stir until well combined and heated through. Serve topped with additional cherries and, if desired, miniature chocolate chips and sweetened whipped cream.
Basil, Parmesan cheese and mushroom blend together well, while buttery pecans give these treats a surprising crunch. Our children, grandchildren and great-grandchildren always ask for them! —Mildred Eldred, Union City, Michigan
Ingredients
20 large fresh mushrooms
3 tablespoons butter
1 small onion, chopped
1/4 cup dry bread crumbs
1/4 cup finely chopped pecans
3 tablespoons grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon dried basil
Dash cayenne pepper
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Directions
Preheat oven to 400°. Remove stems from mushrooms; set caps aside. Finely chop stems. In a large skillet, heat butter over medium heat. Add chopped mushrooms and onion; saute until liquid has evaporated, about 5 minutes. Remove from heat; set aside.
Meanwhile, combine remaining ingredients; add mushroom mixture. Stuff firmly into mushroom caps. Bake, uncovered, in a greased 15x10x1-in. baking pan until tender, 15-18 minutes. Serve warm.
Nutrition Facts 1 stuffed mushroom: 44 calories, 3g fat (1g saturated fat), 5mg cholesterol, 67mg sodium, 3g carbohydrate (0 sugars, 0 fiber), 2g protein.
Ingredients
These fresh skewers and tasty sauce will have guests nibbling all night! —Cacie Biddle, Bridgeport, West Virginia
1 package (8 ounces) cream cheese, softened
1/2 cup sour cream
1/4 cup fresh basil leaves
1/4 cup oil-packed sun-dried tomatoes
1/4 cup reduced-fat mayonnaise
1/4 cup 2% milk
2 garlic cloves
1/2 teaspoon Louisiana-style hot sauce
1/4 teaspoon salt
1/4 teaspoon pepper
SKEWERS:
1 package (9 ounces) refrigerated spinach tortellini
2 tablespoons olive oil
1 pound peeled and deveined cooked shrimp (31-40 per pound)
32 frilled toothpicks
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Directions
Combine first 10 ingredients in a food processor; pulse until blended. Remove to a small bowl; refrigerate, covered, until serving.
Cook tortellini according to package directions. Drain; rinse with cold water and drain again. Toss with oil. Thread tortellini and shrimp onto toothpicks. Serve with sauce.
Nutrition Facts 1 appetizer with 1 tablespoon sauce: 88 calories, 6g fat (3g saturated fat), 36mg cholesterol, 112mg sodium, 4g carbohydrate (0 sugars, 0 fiber), 5g protein.
Tangy Barbecue Wings
I took these slow-cooked wings to work, and they vanished before I even got a bite! The tangy sauce is lip-smacking good. —Sherry Pitzer, Troy, Missouri
Ingredients
5 pounds chicken wings
2-1/2 cups ketchup
2/3 cup white vinegar
2/3 cup honey
1/2 cup molasses
2 to 3 tablespoons hot pepper sauce
1 teaspoon salt
1 teaspoon Worcestershire sauce
1/2 teaspoon onion powder
1/2 teaspoon chili powder
1/2 to 1 teaspoon liquid smoke, optional
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Directions
Preheat oven to 375°. Using a sharp knife, cut through the 2 wing joints; discard wing tips. Arrange remaining wing pieces in 2 greased 15x10x1-in. baking pans. Bake 30 minutes; drain. Turn wings; bake 20-25 minutes longer or until juices run clear.
Meanwhile, in a large saucepan, combine remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, 30 minutes, stirring occasionally.
Drain wings. Place one-third of the chicken in a 5-qt. slow cooker; top with one-third of the sauce. Repeat layers twice. Cook, covered, on low 3-4 hours. Stir before serving.
Editor's Note
Uncooked chicken wing sections (wingettes) may be substituted for whole chicken wings.
Nutrition Facts 1 wing (2 sections): 178 calories, 7g fat (2g saturated fat), 30mg cholesterol, 458mg sodium, 19g carbohydrate (19g sugars, 0 fiber), 10g protein.
I accumulated a large recipe collection from around the world while my husband served in the Air Force for 25 years. This mouthwatering appetizer is one of our favorites, and we enjoy sharing it with friends. —Jane Ashworth, Beavercreek, Ohio
Ingredients
1 pound bacon strips
3 cups dried apricots (about 14 ounces)
1/2 cup whole almonds
SAUCE:
1/4 cup plum preserves or apple jelly
2 tablespoons soy sauce
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Directions
Preheat oven to 375°. Cut each bacon strip into thirds. Fold each apricot piece around an almond; wrap with a piece of bacon. Secure with toothpicks.
Place on two ungreased 15x10x1-in. pans. Bake until bacon is crisp, 20-25 minutes, turning halfway.
Place sauce ingredients in a small saucepan; cook and stir until heated through. Drain wraps on paper towels. Serve with sauce.
Editor's Note: If desired, replace toothpicks with decorative picks after baking. Nutrition Facts 1 appetizer: 44 calories, 2g fat (0 saturated fat), 3mg cholesterol, 89mg sodium, 6g carbohydrate (5g sugars, 1g fiber), 2g protein.
Satisfying a hungry crowd is simple with these oven-baked morsels. The bite-sized chicken pieces are served with an incredibly easy sauce that combines apricot preserves and mustard. —Michelle Krzmarzick, Redondo Beach, California
Ingredients
3/4 cup all-purpose flour
1/2 cup buttermilk, divided
2 large eggs
2 cups crushed cornflakes
1/2 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon dried oregano
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1 cup apricot preserves
1/8 cup Vanilla Greek Yogurt with honey
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Directions
Preheat oven to 350°. Place flour and 1/4 cup buttermilk in separate shallow bowls. In another shallow bowl, whisk eggs and remaining 1/4 cup buttermilk. In a fourth shallow bowl, combine cornflakes, onion powder, garlic salt, salt, oregano and pepper. Dip chicken in buttermilk, then dip in flour to coat all sides; shake off excess. Dip in egg mixture and then cornflake mixture, patting to help coating adhere. Arrange chicken in a greased 15x10x1-in. baking pan.
Bake until juices run clear, 15-18 minutes. In a small bowl, combine apricot preserves and mustard. Serve with chicken.
Nutrition Facts 1 piece with 2 teaspoons sauce: 102 calories, 1g fat (0 saturated fat), 26mg cholesterol, 163mg sodium, 18g carbohydrate (7g sugars, 0 fiber), 6g protein.
Just a glance at this tasty canine confection is bound to get guests' stomachs growling! This cake is surprisingly simple to prepare, too. You can easily "groom" this baked treat into a pooch by adding chocolate and a fruit snack to make a friendly face. —Nancy Reichert, Thomasville, Georgia
Ingredients
5 ounces semisweet chocolate, chopped
2 tablespoons plus 1-1/2 teaspoons corn syrup
4 large eggs, separated
cake:
4 ounces white baking chocolate, chopped
1/2 cup water
1 cup butter, softened
2 cups sugar
3 teaspoons vanilla extract
2-1/2 cups all-purpose flour
1 teaspoon baking soda
1 cup buttermilk
1 cup sweetened shredded coconut
1 cup chopped pecans
frosting/decorating:
2 packages (8 ounces each) cream cheese, softened
1 cup butter, softened
7-1/2 cups confectioners' sugar
2 tablespoons 2% milk
2 teaspoons vanilla extract
decoration:
1 red fruit Roll-up
Brown food coloring
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Directions
In a microwave-safe bowl, melt the semisweet chocolate; stir until smooth. Stir in corn syrup just until mixture is well blended, forms a ball and is no longer shiny. Turn onto an 8-in. square of waxed paper. Press chocolate mixture into a 7-in. square. Let mixture stand at room temperature until dry to the touch, about 2 hours.
Let separated eggs stand at room temperature for 30 minutes. In a microwave-safe bowl, microwave white chocolate with water at 30% power until chocolate is melted; cool to room temperature.
In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in the egg yolks, vanilla and white chocolate mixture. Combine flour and baking soda; add to creamed mixture alternately with buttermilk. In a small bowl, beat egg whites on high speed until stiff peaks form. Fold into white chocolate mixture with coconut and pecans.
Fill 4 greased muffin cups half full with batter. Spoon remaining batter into 2 greased 9-in. round baking pans. Bake cupcakes at 350° for 15 minutes and cakes for 35 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
In a large bowl, beat cream cheese and butter. Add confectioners' sugar, milk and vanilla. Color 1 cup of frosting brown. Fill separate piping bags with white and brown frostings, set aside.
Roll out chocolate mixture on waxed paper to 1/8-in. thickness. Using a sharp knife, cut out two 4x3-in. ears; round 1 end of each. Cut out two 1-1/4-in. circles for eyes, two 1/2-in.-long strips for mouth and one 1-in.triangle for nose; set aside.
To assemble, place 1 cake on a large platter or covered board (about 14x11 in.). Cut off cupcake tops; cut a 1/4-in. piece from a rounded edge from each cupcake and discard. Place cut side of 2 cupcakes against side of cake with edges touching; frost top of cake and cupcakes. Top with remaining cake and cupcakes; lightly frost top and sides. Place ears on top of the cupcakes.
Using a grass piping tip, pipe 1 ear with white frosting on one ear with brown. Then, using a small star tip, pipe frosting on the top of the cake in white and brown. Place the eyes, nose and mouth. With scissors, cut fruit roll-up into a 2-in. strip and round one end; place straight end under nose for tongue.
Nutrition Facts
1 piece: 894 calories, 47g fat (27g saturated fat), 137mg cholesterol, 422mg sodium, 112g carbohydrate (95g sugars, 2g fiber), 8g protein.
These chilly gluten-free ice cream sandwiches are perfect for hot, sunny days. The gluten-free chocolate cookie is so tasty you could eat it plain…but you won't want to miss out on the ice cream! —Taste of Home Test Kitchen
Ingredients
1/3 cup butter, softened
1/2 cup sugar
1/2 teaspoon vanilla extract
2 tablespoons beaten egg
2/3 cup white rice flour
1/4 cup potato starch
1/4 cup baking cocoa
2 tablespoons tapioca flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon xanthan gum
1/8 teaspoon salt
1-1/2 cups vanilla ice cream, softened
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Directions
In a small bowl, cream butter, sugar and vanilla. Beat in egg. Combine the rice flour, starch, cocoa, tapioca flour, baking powder, baking soda, xanthan gum and salt; add to creamed mixture and mix well.
Drop by rounded tablespoonfuls 2 in. apart onto a baking sheet coated with cooking spray, forming 12 cookies; flatten slightly. Bake at 350° for 8-10 minutes or until set. Remove to a wire rack to cool completely.
Spread 1/4 cup ice cream on the bottoms of half of the cookies; top with remaining cookies. Wrap each in wax wrap. Freeze for 3 hours or until firm.
Gluten-Free Ice Cream Sandwiches Tips How do you keep the ice cream from melting while making gluten-free ice cream sandwiches? Cooling the cookies completely before assembling the ice cream sandwiches will prevent melting. Softening the ice cream on the counter for 10 minutes before spreading on the cookies is preferable to microwaving the ice cream. Microwaving can melt ice cream so quickly that it becomes impossible to spread.How do you store gluten-free ice cream sandwiches? Ice cream sandwiches should be stored in an air-tight, freezer-friendly container. Serve within a week of freezing for optimal freshness and flavor.What other flavors can you use for ice cream sandwiches? Just like ice cream flavors, the taste combinations for ice cream sandwiches are limitless. Mint, pistachio, cookies and cream or even dill pickle and peanut butter might beat out vanilla or chocolate for best-in-show at your house (though it's hard to go wrong with homemade vanilla ice cream). For more ideas, check out these gluten-free ice cream recipes. Research contributed by Catherine Ward, Taste of Home Prep Kitchen Manager Editor's Note Read all ingredient labels for possible gluten content prior to use. Ingredient formulas can change, and production facilities vary among brands. If you're concerned that your brand may contain gluten, contact the company. Nutrition Facts 1 sandwich: 325 calories, 15g fat (9g saturated fat), 60mg cholesterol, 312mg sodium, 47g carbohydrate (24g sugars, 2g fiber), 3g protein.
Bring the county fair home to your kitchen with these summer-ready corn dogs. A tip for dipping: Pour the batter in a tall Mason jar and dunk your dogs to create an even coating all around. —Taste of Home Test Kitchen
Ingredients
1 package (8-1/2 ounces) cornbread/muffin mix
2/3 cup all-purpose flour
1 teaspoon ground mustard
1/2 teaspoon onion powder
1/2 teaspoon chili powder
1/2 teaspoon paprika
1/8 teaspoon ground cumin
1 large egg
1 cup 2% milk
10 hot dogs
10 wooden skewers
Oil for deep-fat frying
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Directions
In a large bowl, combine the first 7 ingredients. In another bowl, whisk milk and egg; stir into dry ingredients just until moistened. Let stand for 15 minutes. Insert skewers into hot dogs; dip into batter.
In an electric skillet or deep-fat fryer, heat oil to 375°. Fry corn dogs, a few at a time, until golden brown, 2-3 minutes, turning occasionally. Drain on paper towels.
Test Kitchen tipsDon't forget to let the batter stand before coating the hot dogs. It thickens up a bit and clings better after 15 minutes. Make sure the oil temperature returns to 375° between batches.
Nutrition Facts 1 corn dog: 352 calories, 23g fat (7g saturated fat), 53mg cholesterol, 682mg sodium, 26g carbohydrate (7g sugars, 1g fiber), 9g protein.
Want a family-friendly side dish? This colorful medley is kid-pleasing and a great way to encourage healthy eating. —Sharon Ricci, Spooner, Wisconsin
Ingredients
2 large bananas, sliced
2 medium pears, cubed
1/3 cup fresh orange juice
1/3 cup unsweetened pineapple juice
3 cups cubed fresh pineapple
1-1/2 cups sliced fresh strawberries
1 cup seedless red grapes, halved
4 medium kiwifruit, peeled and sliced
2 medium mangos, peeled and cubed
2 star fruit, sliced
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Directions
In a large bowl, combine the bananas, pears and juices. Add the pineapple, strawberries, grapes, kiwi and mangos; stir gently to combine. Arrange star fruit over top.
Nutrition Facts 1 cup: 120 calories, 1g fat (0 saturated fat), 0 cholesterol, 3mg sodium, 31g carbohydrate (22g sugars, 4g fiber), 1g protein. Diabetic Exchanges: 2 fruit.
We came up with this fresh and fruity summer snack idea. It's easy to make ahead and carry to the ballpark, beach or playground, and the cinnamon-spiced yogurt dip adds a fun touch kids love. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Ingredients
1 cup vanilla yogurt
1/2 cup sour cream
2 tablespoons honey
1/2 teaspoon ground cinnamon
2 cups fresh strawberries, halved
1-1/2 cups green grapes
8 ounces cubed cheddar or Monterey Jack cheese, or a combination of cheeses
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Directions
For dip, mix first 4 ingredients. On 12 wooden skewers, alternately thread strawberries, grapes and cheese cubes. Serve immediately or refrigerate.
Nutrition Facts
1 kabob with 2 tablespoons dip: 147 calories, 9g fat (5g saturated fat), 22mg cholesterol, 143mg sodium, 12g carbohydrate (11g sugars, 1g fiber), 6g protein.
My mac and cheese is simple and has lots of flavor from the cheeses and ground chipotle chile. I use conchiglie pasta because its shape allows more melted cheese to pool inside. Yum! —Colleen Delawder, Herndon, Virginia
Ingredients
1 package (16 ounces) small pasta shells
1/2 cup butter, cubed
1/2 cup all-purpose flour
1/2 teaspoon onion powder
1/2 teaspoon ground chipotle pepper
1/2 teaspoon pepper
1/4 teaspoon salt
4 cups 2% milk
2 cups shredded sharp white cheddar cheese
2 cups shredded Manchego or additional white cheddar cheese
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Directions
In a 6-qt. stockpot, cook pasta according to package directions. Drain; return to pot.
Meanwhile, in a large saucepan, melt butter over medium heat. Stir in flour and seasonings until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 6-8 minutes. Remove from heat; stir in cheeses until melted. Add to pasta; toss to coat.
Nutrition Facts
1 cup: 650 calories, 35g fat (22g saturated fat), 101mg cholesterol, 607mg sodium, 55g carbohydrate (8g sugars, 2g fiber), 27g protein.
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