Raspberry Dip

Unconventional? Maybe. Delicious? Definitely.

Course: Appetizer

  

Servings: Serves 9

  

Author: Kristy Norrell 

INGREDIENTS

• 2 cups sharp cheddar cheese, grated
• 1 cup mayonnaise
• 1 cup chopped pecans
• 1 cup green onions, chopped
• 2 cups raspberry preserves
• 2 sleeves round butter crackers
• Kosher salt and freshly ground black pepper, to taste

PREPARATION

1. In a medium bowl, stir together the cheese, mayo, pecans, and green onion. Spread mixture in a 9x9-inch baking pan or 9-inch pie pan.
2. Spread raspberry preserves over the top in an even layer. Chill in refrigerator at least 1 hour before serving.
3. Serve with butter crackers and enjoy!

From 12 Tomatoes

Black Bean and Corn Salad for Tacos

1 can (15 oz) black beans, rinsed and drained
1 can (15 oz) corn, drained
2 tablespoons lime juice (freshly squeezed, if possible)
1 tablespoon olive oil

taco seasoning to taste

Mix and serve with or on top of tacos. 

If there's time, refrigerate for several hours before serving.

Remoulade

¾ cup plain Greek yogurt (nonfat works great)
¼ cup mayonnaise
1 tablespoon prepared horseradish
1 tablespoon lemon juice
2 teaspoons Worcestershire sauce
2 teaspoons Dijon mustard
1 teaspoon hot sauce, more or less to taste
1 teaspoon pickle juice (dill or sweet)
1½ teaspoons Cajun seasoning

Whisk all ingredients together; add additional hot sauce, lemon juice, etc. if desired. Best if chilled 30 minutes before serving.

Salmon Croquettes

Salmon Patties

14 ounce canned salmon

½ cup Italian Panko breadcrumbs

2 large eggs

2 tablespoon mayonnaise (optional, but good for flavor/moisture)

2 tablespoon lemon juice

4 tablespoons finely chopped fresh parsley or dill (optional)

½ teaspoon each: salt and black pepper

optional extra seasoning: ½ tsp Old Bay or Cajun seasoning and/or 1 tsp Dijon or Worcestershire.

Panko crust

2 tablespoon flour mixed with ¼ tsp salt

2 eggs, beaten

⅔ cup Italian Panko bread crumbs

4 teaspoons lemon zest from a medium lemon (Use more zest for garnish)

Instructions

• Drain salmon and place a medium bowl. A little leftover juice is fine (it adds extra moisture and flavor). Pick out the bones and skin and discard. 
• Add all patty ingredients to the salmon. Mix gently to combine well and form into balls (may be refrigerated until ready to bread and fry).
• Prepare a breading station: one shallow bowl for flour and salt, one for beaten egg, and one for Panko mixed with 2 tsp lemon zest. 
• Dust the balls with flour (gently flopping each ball between hands to remove excess flour), then place them in the egg (flipping them so they get fully covered), then one at a time, coat each ball in Panko. 
• Heat 4 tbsp vegetable oil in large skillet on medium heat. Place balls, spaced out, in skillet, flattening them to about ½ inch thick and 3 inches wide. Fry for 3 minutes until golden brown, flip, lower heat a touch, and fry second side for 3-4 minutes.
• If desired, garnish with lemon zest and chopped herbs if and serve with remoulade.

Notes:

Shortcut for breading: press Panko directly onto the formed patties instead of doing the full flour-egg-Panko dredge.

Make ahead: mix the patties up to 2 days ahead and refrigerate (then bread and fry when needed - best option). Or bread the patties up to 1 day ahead and refrigerate before frying. Store in an airtight container.


Adapted from Source

One Pot Cheesy Sausage Penne

2 tablespoons olive oil
1 medium yellow onion chopped
2 garlic cloves minced
1 medium carrot grated
1 lb mild Italian sausage casings removed
2.5 cups uncooked penne pasta
2 cups crushed tomatoes
1.5 cups chicken or vegetable stock
½ teaspoon salt
¼ teaspoon black pepper
1 cup shredded cheddar cheese
1 cup shredded Pepper Jack cheese
chopped basil for garnish

Heat up oil in large skillet. Add chopped onion and minced garlic and saute on medium heat for 2 minutes. Add shredded carrot and saute until onion is translucent.
Add sausage and cook until done, breaking it up with a wooden spatula.
Add pasta, crushed tomatoes and stock to pot. Stir well. 

Season with salt and pepper. Bring all to a boil. 

Reduce the heat to simmer. Cook, covered, stirring often, until the pasta is done.
Remove from heat and uncover pot. Top pasta with shredded cheese. 

Cover for 3 minutes, or until the cheese is melted.

Notes
This dish is great reheated the next day. It can also be frozen for up to 3 months.

Credit: Anna Hinman

Creamy Tuna Pasta Bake

14 oz rigatoni pasta
3 tbsp butter
1 onion peeled and chopped finely
⅓ all-purpose flour
2 ½ cups milk
2 ½ packed cups sharp cheddar grated
¼ tsp salt
¼ tsp pepper
11 oz canned albacore tuna, drained and flaked
11.5 oz canned sweetcorn drained
1 cup frozen peas
chopped parsley to serve

• Heat oven to 350.
• Boil a large pan of water, add the pasta and cook for 10 minutes.
• While pasta is cooking, melt the butter in a saucepan, add in the onion and cook on low for 6-8 minutes until the onions are very soft.
• Turn up the heat to medium and stir in the flour. Cook for 1-2 minutes. 
• Slowly add the milk, using a whisk to stir (just stir, don’t whisk) it in. 
• Once all the milk is incorporated, continue to heat, stirring until the sauce thickens. 
• Stir in ⅔ of the cheese until melted. Season with the salt and pepper.
• Drain the pasta and pour into a 8x11 inch baking dish. Over the pasta pour the white sauce, then add the tuna, sweetcorn, and frozen peas. 
• Mix together, then sprinkle on the remaining cheese.
• Bake in the oven for 15-20 mins until the cheese is golden brown. 
• Top with a sprinkling of parsley before serving.

To make ahead, prepare as instructed, cover with foil, and refrigerate for up to two days. Take out of the refrigerator an hour before you want to cook it. Leaving foil on, cook at 375 for 10 minutes. Remove foil and continue to cook for another 20-25 minutes. Check that it’s piping hot in the middle before serving.

To freeze, prepare as instructed, cover with foil and then plastic wrap before freezing. Thaw in refrigerator and follow directions above for refrigerated casserole.

recipe credit: Nicky Corbishley

Frito Corn Salad

 

Ingredients

• 3 (15-ounce) cans corn, well drained

• 1 red bell pepper, finely chopped

• 2 jalapenos, seeded and chopped

• 1/4 cup finely chopped red onion

• 1 (8 ounce) bag shredded Mexican blend cheese

• 1/4 cup sour cream

• 3/4 cup mayonnaise

• 1/4 cup chopped cilantro

• 1 (9.25-ounce) bag chili cheese corn chips (such as Chili Cheese Fritos®), crushed

Directions

1. Gather all ingredients.

2. Combine corn, bell pepper, jalapeno, red onion, cheese, sour cream, mayonnaise, and cilantro and mix well.

3. Stir in corn chips just before serving.

Nutrition Facts 

            

calories307
total carbohydrate 10g
dietary fiber 1g
total sugars 3g
protein8g
total fat 27g
saturated fat 8g
cholesterol 40mg
vitamin c 28mg
sodium 316mg
calcium 209mg
iron 1mg
potassium 139mg

Lemon Bisque Ice Box Cake

 

Lemon Bisque 

A vintage treat that tastes like sunshine! 

Course: Dessert

  

Servings: Serves 12

  

Author: Rachael Murray 

INGREDIENTS

• 2 cups graham cracker crumbs 
• 3/4 cup butter, melted
• 1 (12 oz) can evaporated milk, chilled 
• 1 (6 oz) box lemon jello
• 1 1/2 cups boiling water
• 1/2 cup granulated sugar
• Juice of 1 lemon 
• Pinch of salt 

PREPARATION

1. Chill unopened can of evaporated milk and a medium size mixing bowl in the fridge overnight or in the freezer for 1 hour before preparing recipe. Keep chilled until right before whipping.
2. Add graham crackers crumbs and melted butter to a small mixing bowl and mix until well combined. Transfer mixture to a 9x13-inch dish and press into an even layer to form the crust.
3. Dissolve jello powder in 1 ½ cup boiling water until smooth. Mix in sugar, lemon juice, and salt. Place in the fridge for 20 minutes to thicken.
4. Pour evaporated milk into the chilled mixing bowl and beat with a hand mixer until soft peaks form. Gently fold the chilled jello mixture into the whipped milk just until combined.
5. Spoon mixture over the crust. Cover and chill for 2 hours or until set.
6. Serve chilled with whipped cream.

Source

Salad Bar Options

Lettuce
Spinach or mixed greens
Butter lettuce

Grilled chicken
Bacon
Ham
Chicken salad

Blueberries
Strawberries

Carrot
Bell pepper
Cucumber
Tomatoes
Hard boiled eggs
Avocado

Goat cheese
Shredded cheddar
Bleu cheese

Croutons
Salad sensations
Dried cranberries
Sliced almonds

Variety of dressings

Broccoli Salad

3 bunches broccoli
2 cups mayonnaise
½ cup sugar
¼ cup vinegar
½ cup chopped pecans
1 lb. bacon

Wash broccoli and cut into bite size pieces. Blend mayonnaise, sugar, and vinegar and refrigerate for ten minutes or longer. Cook and crumble bacon. Combine broccoli, bacon, and pecans. Toss with dressing.

Note: Most recipes call for raisins and chopped onion. We don't care for either so this is our preferred version. 

Trash

Over the years this recipe has been tweaked to suit some of our people...and go ahead and make two batches while you've already got a mess going on. 

one stick margarine
3 T. L&P
2 tsps. seasoned salt
3 T. chili powder 
7 cups Chex cereal (5 corn, 2 wheat)
1 cup pretzels
2 cups pecans 
2 cups sea salt pita chips*, broken into bite size pieces
1 or 2 cups of cashews, because we like extra nuts

Melt margarine in large roasting pan in 250 oven. 

Using a fork, stir in L&P, seasoned salt, and chili powder. 

Add rest of ingredients 

Gently toss until evenly coated. 

Bake an hour, stirring every 15-20 minutes (extra nuts = extra minutes)

Spread on paper towels to cool.

Store in airtight containers lined with paper towels; freezes well.  

* we used to use sea salt bagel chips but they are so messy/crumbly unless you can find the mini size

Helen Humphries’ Ratatouille

1 stick margarine
2 or 3 onions
6 to 8 large ripe juicy tomatoes
1 green pepper
1 small eggplant
1 yellow squash
1 zucchini squash
½ cup tomato juice (optional)

Melt butter. Add ingredients in order listed, cooking ten minutes between each addition.

We are forever grateful to Mrs. Humphries for introducing us to this delightful dish. Summertime suppers would not be the same without it.

Easy Parmesan Crusted Chicken

½ cup mayonnaise

¼ cup grated parmesan

4 boneless, skinless chicken breast halves (I flatten to even thickness with mallet)

4 tsp Italian panko

Arrange chicken on baking sheet. 

Combine mayonnaise and parmesan and spread on chicken. 

Sprinkle with panko.

Bake at 425 until thoroughly cooked, 15-20 minutes depending on thickness of chicken. 

Mixed Berry Cobbler

3 ½ cups mixed berries, fresh or frozen (any fruit)
½ cup water
2 cups sugar (divided)
1 stick butter
1 ½ cups flour
2 ¼ teaspoons baking powder
1 teaspoon salt
1 ½ cups milk

• Preheat oven to 350ºF.
• Place the butter in a 9x12 dish and then put in the oven until the butter has melted. 
• Combine the fruit with 1 cup sugar and water in a saucepan on the stove. Bring the mixture to a boil and then simmer for about 10 minutes until it’s thickened and syrupy.
• Mix remaining sugar, flour, baking powder, and salt. Gradually stir in milk.
• Remove baking dish from oven. Make sure butter is spread evenly on bottom of dish.
• Pour in batter, DO NOT MIX!
• Spoon fruit mixture evenly over the top and again, DO NOT MIX!
• Bake large dish for 40-45 minutes, or until the top crust is golden brown and the edges are bubbly.

source 

7 Can Chicken Taco Soup

1    15 ounce can black beans, drained and rinsed

1    15 ounce can pinto beans, drained and rinsed

1    14.5 ounce can petite diced tomatoes

1    15 ounce can sweet corn, drained

1    28 ounce can green enchilada sauce

1    14 ounce can chicken broth

1    12.5 can chicken breast, drained and flaked OR 2½ cups shredded chicken

2 T taco seasoning

½ tsp cumin

½ tsp chili powder

½ tsp garlic powder

shredded cheddar

Fritos 

Combine all ingredients into large pot. Bring to a boil over medium-high heat.

Lower heat and simmer for 20-25 minutes.

Serve with shredded and Fritos for toppings. 

Refried Beans

Refried Beans

32 oz refried beans ½ cup salsa

15 oz pinto beans w/o salt 1 cup shredded cheddar

Combine beans, salsa and ⅔ cup cheddar in saucepan. Cook over medium heat, stirring, until hot and cheese is melted. Spoon into baking dish and top with remaining cheese. Bake until cheese is melted or broil 2-3 minutes. Serves 8-10.

Restaurant Style Mexican Rice

 Restaurant Style Mexican Rice

6 T butter or vegetable oil 8 oz tomato sauce

2 cups rice 28 oz chicken broth

1 tsp salt (or part salt and part garlic salt)

Brown rice in butter until golden. Add salt, tomato sauce, and chicken broth and turn heat to medium high. Bring to a boil then reduce to low and cover. Simmer 20-25 minutes. Remove from heat and fluff with a fork. Serves 8.

Crisp Corn Salad

 Crisp Corn Salad

Whisk together: Add and toss:

generous ½ cup apple cider vinegar 3 15 oz cans drained sweet corn

¼ cup sugar 1 ½ cup chopped green bell pepper

3 T olive oil 1 ½ cup chopped red bell pepper

3 T water 1 cup chopped vidalia

3 pinches salt and pepper 3 small tomatoes, chopped

Dump and Bake Chicken Orzo with Spinach and Sun Dried Tomatoes

Prep time: 5 minutes
Cook time: 40 minutes

2 cups orzo
3 ½ cups low sodium chicken broth
½ cup heavy cream
1 lb rotisserie chicken
¼ tsp salt
¼ tsp pepper

1 tbsp Italian seasoning
8 oz sun dried tomatoes
2 cups fresh pinach
1 cup shredded parmesan

Preheat the oven to 425.
Wash and chop spinach.
To a greased 9x12 baking dish, add dry orzo, broth, heavy cream, chicken, seasonings, spinach, and chopped sun dried tomatoes with oil from jar.
Mix and make sure the orzo is completely covered by the liquid.
Bake at 425 for 40 minutes.
When it's done, add in the parmesan cheese and stir.

Adapted from recipe by Brooke Stepp

Aunt P’s Pasta Salad

1 zucchini 

1 bell pepper 

3 plum tomatoes 

1 or 2 cans artichoke hearts 

small package crumbled goat cheese 

Good Seasons Italian salad dressing, one packet prepared according to package directions

1 lb. mini penne or other pasta, prepared according to package directions 

McCormick Crunchy & Flavorful Salad Toppings or other sunflower seed type salad enhancer 

Chop vegetables and marinate in salad dressing along with goat cheese while preparing pasta. 

In large bowl, combine pasta, marinated vegetables and goat cheese, and McCormick Salad Toppings.

Additions:

avocado

creamy caesar salad dressing

Beer Bread / Whole Wheat Beer Bread

Beer Bread

3 cups self-rising flour, sifted
3 T sugar
12 ounces beer, room temperature

¼ cup melted butter for batter

¼ cup melted butter to pour over batter in pan.

Optional: add one cup grated cheddar or desired herbs for flavoring.

Combine all ingredients well and pour into greased and floured loaf pan. 

Pour ¼ cup melted butter over top of batter. 

Bake at 375 for 50-60 minutes; test for doneness. 

Cool in the pan on a rack for 5-10 minutes before turning out.

Note: for whole wheat version, use 2 cups whole wheat flour and 1 cup self-rising flour and add 2 oz water to the beer. 

Alton Brown's Baked Meatballs

24 ounces ground meat (beef, pork, chicken, turkey, lamb, or any combination thereof)
5 ounces frozen spinach, thawed and drained
½ cup finely grated Parmesan cheese
1 large egg
1 ½ teaspoons dried basil
1 ½ teaspoons dried parsley
1 teaspoon garlic powder
1 teaspoon kosher salt
½ teaspoon red pepper flakes
½ cup bread crumbs

• Heat oven to 400ºF.
• Combine meat, cheese, egg, basil, parsley, garlic powder, salt, red pepper flakes, and ¼ cup of the bread crumbs in a large mixing bowl. 
• Using your hands, mix until all ingredients are well incorporated. Use immediately or place in refrigerator for up to 24 hours.
• Place the remaining ¼ cup of bread crumbs into a small bowl. 
• Cover a scale with plastic wrap, weigh meatballs into 1 ½ ounce portions, and place on a half-sheet pan. Using clean hands, shape the meatballs into rounds, roll in the breadcrumbs, and place in miniature muffin tin cups. Bake until golden and cooked through, about 20 minutes.
• Add to marinara and serve over spaghetti. Meatballs may be frozen for up to six months. 

Recipe recommended by Kay Henning (she used all ground turkey).

Notes:

I doubled the recipe and used half ground pork and half lean ground beef. 

I used Alpine instead of garlic powder and salt. 

Next time I will bake on a parchment lined jelly roll pan instead of muffin tin. The original recipe called for miniature muffin pan but the 1 ½ oz meatball couldn't possibly fit. I used a regular muffin pan but don't see the need for that. 

Mini Blueberry Cheesecakes

INGREDIENTS

Filling:

3 packages frozen mini phyllo pastry shells - thawed
8 ounces cream cheese - softened
1 teaspoon lemon zest
1 teaspoon vanilla extract
1 cup sugar

Blueberry Sauce:
1 ½ cups fresh blueberries - divided

¼ cup sugar
1 T water
¼ teaspoon ground cinnamon

INSTRUCTIONS

Begin by preheating the oven to 375 degrees F. Lay out the mini phyllo shells on a baking sheet. Bake 5-6 minutes or until just golden brown. Cool completely.

While the baked phyllo shells cool, use an electric mixer to beat the cream cheese, lemon zest, vanilla, and sugar until smooth. This will take about 3 minutes. Transfer the cream cheese mixture to a piping bag or plastic baggie. Cut off one corner of the baggie. Pipe this mixture evenly amongst the cooled phyllo shells.

Next, prepare the blueberry sauce by adding 1 cup of blueberries, sugar, water, and cinnamon to a small saucepan. Simmer over medium heat for about 8 minutes. Stir continuously. The berries will burst, and the sauce will thicken.

Remove the blueberry sauce from the heat and allow to cool. Then, stir in the remaining 1/2 cup fresh blueberries. Spoon the blueberry sauce over the cream cheese mixture.

Enjoy right away or cover and chill until you're ready to serve.

Inspired by Charm

ANOTHER BLUEBERRY SAUCE 
(may be thicker)

⅓ cup warm water

1 T fresh lemon juice
1 ½ tsp cornstarch
2 cups fresh or frozen blueberries (if using frozen, do not thaw)
2 T sugar
½ teaspoon pure vanilla extract

Using a fork, whisk the cornstarch, water, and lemon juice together until cornstarch has dissolved: set aside.
Warm the blueberries and sugar together in a small saucepan over medium heat. Stir continuously for 3 minutes, gently smashing the berries against the sides of the pan to help them release some juices (frozen blueberries will naturally break down as they thaw over heat.) After 3 minutes, add the cornstarch mixture and continue to stir for another 2–3 minutes, smashing more berries if needed. The mixture will start to thicken.
Remove from heat and stir in the vanilla. Allow to cool. The mixture is liquid and drippy, but thickens considerably as it cools.
You can serve the sauce warm before it cools completely if desired, or store in the refrigerator for up to 1 week. Blueberry topping will be thick after refrigeration, so microwave for 15 seconds or warm on the stove to thin out, if desired.

Freezing Instructions: After the blueberry sauce cools completely, freeze in a freezer-friendly container for up to 3–6 months. Thaw on the counter or in the refrigerator. Warm up in the microwave or on the stove, if desired.

https://sallysbakingaddiction.com/blueberry-sauce-topping/

Blueberry Bread

Ingredients

• 2 cups all-purpose flour (240g)
• 2 teaspoons baking powder
• ¾ teaspoon salt
• 1 cup granulated sugar (200g)
• ¼ cup vegetable oil (60mL)
• ¼ cup unsalted butter melted and cooled (56g)
• 1 large egg room temperature
• 2 teaspoons vanilla extract
• ½ cup milk (120mL)
• 1¼ cups blueberries fresh or frozen (180g)

Instructions

• Preheat the oven to 350°F. Grease an 8½x4½-inch loaf pan with butter or baking spray. (You can also line it with parchment paper.)
• In a large mixing bowl, whisk together the flour, baking powder, and salt.
• In a medium mixing bowl, whisk together the sugar, oil, melted and cooled butter, egg, and vanilla until smooth and lightened in color. Whisk in the milk until fully combined.
• Place the blueberries in a medium mixing bowl. Sprinkle 2 teaspoons of the flour mixture over the blueberries. Gently toss to combine.
• Pour the milk mixture into the remaining flour mixture and stir together with a spatula until almost fully combined and only a few streaks of dry flour remain. Gently but quickly fold the blueberry mixture into the batter. Pour into the prepared loaf pan.
• Bake for 65 to 75 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Let the bread cool in the pan for 10 minutes then turn it onto a wire rack to cool completely.
  
  
  
  
  https://preppykitchen.com/blueberry-bread/

Gravy Mix

½ cup powdered beef bouillon
½ cup corn starch or arrowroot powder
2½ T onion powder
4 tsp dried chives
1 tsp garlic powder
1 tsp pepper

Combine all ingredients in an airtight jar and give a good shake to incorporate it all. I recommend giving it a shake before each use as well.

If you don't want the chives to be noticable in size, pop everything into your blender and pulse until combined and the mixture is fine.

Easter Key Lime Cake

There are a lot of variations but this one works for me.

Cake:
¾ cup oil
¾ cup orange juice
5 eggs
1 (3 oz) package lime jello
1 box lemon cake mix

• Combine all ingredients; divide into 3 greased & floured cake pans. 
• Bake in preheated 325 oven for 25-30 minutes. 
• Let layers cool in pans for ten minutes and then turn out on wire racks. Cool completely. 

Drizzle:
¼ cup key lime juice
6 T powdered sugar

• Combine juice and sugar. Prick cake layers with fork and drizzle mixture over each layer. 

Frosting:
2 (8 oz) cream cheese, room temperature
2 sticks butter, room temperature
9 cups confectioner’s sugar (8 plus 1 to balance key lime juice)
1 T vanilla
½ cup key lime juice 

1-2 T key lime zest (optional)

• Cream cream cheese and butter. Beat in sugar until smooth. Blend in vanilla, zest, and juice. 

Pineapple Casserole

For 6-8 servings:

2 (20-oz.) cans pineapple chunks in juice, drained (reserve ⅓ cup juice)
⅓ cup sugar

⅓ cup all purpose flour
1 cup shredded Cheddar cheese
half stick butter
1 sleeve Ritz crackers, crushed

For 12-16 servings: 

4 (20-oz.) cans pineapple chunks in juice, drained (reserve ¾ cup juice)
⅔ cup sugar

⅔ cup all purpose flour
2 cups shredded Cheddar cheese
one stick butter
2 sleeves Ritz crackers, crushed

Preheat oven to 350°F

Combine sugar, flour, and reserved pineapple juice. 

Add pineapple chunks and toss well to combine. 

Spoon pineapple mixture into casserole dish and top with shredded cheese.

Combine crushed Ritz crackers and melted butter. Spread evenly on top of pineapple mixture.

Bake at 350°F for 30 minutes, or until bubbly.

Blueberry Croissant Puff

Serves 8 baked in a deep dish pie plate. Can be doubled and baked in a 9x13.

INGREDIENTS

3-4 large croissants, cut up (about 5 to 5 1/2 cups, around 10 ounces)
1 cup fresh or frozen blueberries (or any fruit)
1 (8 ounce) package cream cheese, softened
⅔ cup sugar
2 eggs
1 tablespoon lemon juice
1 teaspoon lemon zest
1 teaspoon vanilla
1 cup milk
optional powdered sugar for sprinkling (or top with glaze)

INSTRUCTIONS

1. Preheat oven to 350 degrees.
2. Place croissant pieces in a 9 inch square pan or deep dish pie plate. Sprinkle with blueberries.
3. Beat cream cheese and sugar until well blended. Add the eggs, lemon juice, lemon zest, and vanilla in medium bowl with electric mixer until well blended. Gradually add milk, beating well after each addition. Pour evenly over croissant pieces. Let stand 20 minutes or soak overnight.
4. Bake at 350°F for 35 to 40 minutes or until set in center and golden brown. Check the dish halfway through baking...you may want to cover it with foil for the last 10 minutes if the tops are getting too browned.
5. Serve warm sprinkled with powdered sugar or glazed.

Sophie Hudson's Hamburger Steak

 

3 lbs. lean ground beef (I like the organic 93/7 blend) 1 tablespoon Better than Bouillon beef base 1/2 teaspoon Kosher salt 1 teaspoon ground black pepper 1/2 teaspoon garlic powder 1 tablespoon Worcestershire sauce Combine all ingredients in a mixing bowl. You really have to commit to this process, so I use my hands to make sure the Better than Bouillon is evenly distributed throughout the meat. When it's possible, I like to cover the mixing bowl and let the meat mixture sit at room temperature for about an hour. I just feel like you get a better sear on the meat when it isn't so cold. If you don't have time for that, though, no worries. It will still be delicious. Dividing the meat as evenly as you can, make 10 hamburger patties. I like to make ours pretty thin - about 1/3" thick, but you are the captain of your own ship in this regard.  Heat a large skillet to medium high heat. I don't put any oil in mine - but again, you're the captain. Put three patties in the skillet, then reduce heat to medium low. Cook for about 4 minutes, then flip, and cook for 4 more minutes. The goal is for the juices in the hamburger steak to run clear - so I usually mash mine with a spatula a couple of times to check that part of things. When steaks are done, remove to a plate - and keep cooking in batches of three. That final hamburger steak will have to cook all by itself, and it also may cook a little faster since it's not sharing space with other meat. After all the meat is cooked, you're going to make your gravy. You can brown onions or mushrooms or both before you make this gravy - but when I'm cooking for Alex and Jackson, I leave out both of those things. Brown Gravy 6 tablespoons salted butter 4 tablespoons all-purpose flour 1 32 oz. carton salted beef stock (I like Kitchen Basics) salt and pepper to taste Over the low-ish end of medium low heat, melt your butter. (If you want to add sliced onions or mushrooms, this is when you would do that, and let them cook until tender.) Sprinkle flour over your butter (along with onions and mushrooms if you've cooked those), and then stir with a flat whisk to combine. I let this mixture sit on the heat for a minute or so - you want the taste of the flour to cook out. Add a cup of your beef stock, stir until smooth - and it will probably thicken right away. Add another cup of stock, stir until smooth, and continue stirring until mixture comes to a simmer (you may have to turn up the heat a tiny bit). Pour in remaining 2 cups of stock, stir, and let it come to a simmer. Stir occasionally to prevent anything from sticking. Taste for seasoning...I typically add a couple of teaspoons of black pepper. Sometimes a tiny bit of salt. When the gravy is the consistency you like (we don't like for ours to get super thick), put all the hamburger steaks back in the skillet. Make sure each steak is covered with gravy (you may have to do a little ladling). Cover and let simmer for 5 minutes.  I serve this with rice (we love yellow rice) or mashed potatoes or twice-baked potatoes. Basically starches aplenty. :-) Roasted asparagus is another favorite hamburger steak side. But as my mama would have said - these hamburger steaks would be good with a 2 x 4. :-) So much flavor and so comforting!