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.

BBQ Sauce

Ingredients:

1 cup ketchup

1/4 cup honey

1/4 cup apple cider vinegar

3/4 cup water

1 Tbsp lemon juice

1 1/2 Tbsp Worcestershire sauce

2 tsp Dijon mustard

1 cup light brown sugar

2 tsp onion powder

1 tsp garlic powder

½ tsp chili powder

1 tsp fresh ground pepper

1/8 tsp cayenne

2 tsp paprika

1 tsp salt

Instructions:

Combine ingredients in a saucepan over medium high heat

Bring to a boil - frequently whisking

Reduce heat to a simmer and cook uncovered, stir every 15 minutes, for about 45 minutes, mixture will thicken

Remove from heat.

Store in an airtight container/jar.  Keep for up to two weeks in the refrigerator.

Makes 3 cups

Almond Butter Energy Bites

Ingredients:
1 cup rolled outs gluten free (Bob's Red Mill)
1/2 cup mini chocolate chips
1/4 cup organic chia seeds
2 Tbsp honey
2/3 cup almond butter creamy

Instructions:
Mix all 5 ingredients in a bowl.
Refrigerate for 30 minutes
Roll into 12 balls

Makes 12-servings.
Keep refrigerated.

Clam Chowder

Ingredients:

4 slices bacon, diced

1 medium onion, diced

2 cloves garlic, minced

3 Tbsp almond flour

1 8 oz bottle clam juice

2 cups almond/coconut milk

1 lb. red potatoes, diced and peeled

1 tsp salt

1/2 tsp Old Bay seasoning

1/4 tsp black pepper

4 cans minced clams – not drained

Instructions:

Heat stockpot over medium-high heat.  Add diced bacon and cook until crispy, stirring occasionally.  Remove bacon and set aside - reserve about 3 tablespoons of bacon grease in the stockpot.  

Add onion and saute for 5 minutes, stirring occasionally, until soft.  Add garlic, saute for an additional minute, stirring occasionally.  Sprinkle the flour on top of the mixture, and stir until combined.  Saute for an additional minute to cook the flour, stirring occasionally.  Add in the clam juice and stir until combined.  Then stir in the milk, potatoes, salt, Old Bay, black pepper and bacon bits and stir until combined.  Continue cooking until the mixture reaches a simmer, but is not boiling.

Reduce heat to medium-low, cover, and simmer for about 10-15 minutes or until the potatoes are soft, stirring occasionally every few minutes so that the bottom does not burn. When the potatoes are soft, stir in the clams.  Serve immediately.

Makes 6-8 servings. 

Asparagus Soup

Ingredients:

1 bunch of asparagus, chopped into 1 inch pieces

2 tablespoons butter

1 shallot, chopped

1 Tbsp garlic, minced

2 cups chicken broth – low sodium

1 cup milk – I used almond milk

1 cup shredded parmesan cheese

Salt and pepper to taste

Instructions:

In a stock pot over medium heat, melt butter. Add shallot and garlic, sauté for 1-2 minutes until shallots are translucent and tender. Add asparagus and chicken broth. Bring to a boil, then reduce to a simmer and cook for 10-15 minutes until asparagus is tender.

Transfer to a blender and puree until smooth. Transfer back to stock pot.

Add milk, cheese, salt, and pepper and stir until cheese is completely melted. Serve immediately.

Makes 4 cups