Cinnamon French Toast Bake

1 loaf of Texas Toast

8 eggs

1 1/2 cups milk

1 cup heavy cream 

1/4 cup sugar

1/2 cup brown sugar

1 tablespoon vanilla extract

2 teaspoons cinnamon

1/4 teaspoon nutmeg

Topping

1/2 cup flour

1/2 cup brown sugar

1 teaspoon cinnamon

1/4 teaspoon salt

1/2 cup unsalted butter cold and cut into small squares

Instructions

• Spray a 9x13 pan with cooking spray
• In a large bowl, add the eggs, milk, heavy cream, sugar, 1/2 cup brown sugar, vanilla, cinnamon and nutmeg. 
• Chop the bread into 3/4 - 1 inch cubes and put in the pan.
• Pour over the egg mixture and toss well until all the liquid is absorbed.  Cover with saran wrap and refrigerate overnight.
• In a small bowl or a food processor add the flour, remaining brown sugar, cinnamon, and salt and mix. 
• Cut in the butter with a fork or pulse in the food processor for 5-10 seconds or until the butter and brown sugar mixture is crumbly.  Place in a Ziploc and refrigerate overnight.
• The next morning, preheat your oven to 350 degrees.  While the oven is preheating remove the pan from the fridge.
• Sprinkle the brown sugar-butter topping and bake for 45-50 minutes or until the top is crispy and the center is no longer wet.

Banana Chocolate Chip Bundt Cake

Ingredients

½ cup brown sugar

½ cup granulated sugar

8 Tbsp butter, softened (1-stick)

2 eggs

1 tsp vanilla

4 medium ripe bananas, mashed

¼ tsp salt

¾ tsp baking soda

2 cups flour

1 cup mini chocolate chips

Powdered sugar

Directions

-          Preheat oven 350*

-          Grease and flour bundt pan

-          Mix together brown sugar, granulated sugar, butter, eggs, vanilla, and bananas

-          In separate bowl, combine salt, baking soda, and flour – then add to bowl with wet ingredients.

-          Combine well with mixer, then fold in chocolate chips by hand

-          Pour batter into pan, bake for 35 -40 minutes

-          Remove from oven, let sit for 15 minutes, then turn pan over onto a place/server and the cake will slide out.

-          Sprinkle with powdered sugar

Spinach and Mushroom Lasagna Pockets

Ingredients

1 package cooked lasagna noodles
1 package defrosted frozen spinach
1 can sliced mushrooms
1 container ricotta cheese
2 cloves garlic, minced
1/2 cup Parmesan cheese, grated
1/2 tsp black pepper
1/2 tsp salt
1 egg
1 jar pasta sauce
2 cups shredded mozzarella cheese

Directions:
- Preheat oven 350*
- Line large baking sheet with parchment paper
- Combine spinach, mushrooms, ricotta cheese, garlic, Parmesan cheese, pepper, salt, and egg in a bowl, set aside.
- On a clean surface, place 1 noodle down, in the center top with 1 Tbsp of sauce, lay another noodle across the pasta sauce vertically, place 1/3 cup of the spinach mixture, fold over left side first, then bottom, then right, then top piece.  Place on the parchment paper lined baking sheet.  
- Repeat using all the noodles, approximately 8 or 9 pockets.
- Cover each pocket with 2-3 Tbsp of the sauce, then top with shredded cheese.
- Bake for 25-30 minutes, serve hot.

Makes 8 or 9 servings.