Check back with us often as we will be
adding FOUR new recipes EACH MONTH!

1) Baked French Toast Casserole with Maple Syrup

2) Cranberry Stuffed Turkey Breast

3) Eggnog Custard Pie

4) Orange Eggnog Punch

Baked French Toast Casserole
with Maple Syrup
www.foodnetwork.com

Recipe Summary:

Serves: 6-8
Prep Time: 20 min
Cook Time: 40 min

Ingredients:

    1 loaf French bread (13 to 16 ounces)
    8 large eggs
    2 cups half-and-half
    1 cup milk
    2 tablespoons granulated sugar
    1 teaspoon vanilla extract
    1/4 teaspoon ground cinnamon
    1/4 teaspoon ground nutmeg
    Dash salt
    Praline Topping, recipe follows
    Maple syrup

Cooking Instructions:

Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.

The next day, preheat oven to 350 degrees F.

Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.
Praline Topping:

    1/2 pound (2 sticks) butter
    1 cup packed light brown sugar
    1 cup chopped pecans
    2 tablespoons light corn syrup
    1/2 teaspoon ground cinnamon
    1/2 teaspoon ground nutmeg

Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.

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Cranberry Stuffed Turkey Breast
www.allrecipies.com

Recipe Summary:

Servings: 10
Prep: 45min
Cook: 1hr

Ingredients:

    1 (12 ounce) package herb-seasoned bread stuffing mix
    2 skinless boneless turkey breasts
    1 cup chopped pecans
    2 (8 ounce) packages dried, sweetened cranberries
    2 tablespoons olive oil
    6 lettuce leaves
    1/2 cup pecan halves

Cooking Instructions:

Preheat the oven to 350 degrees F (175 degrees C). Prepare stuffing mix according to package directions. Set aside to cool.

With a sharp knife, butterfly breasts open to lay flat. Place each breast between two sheets of waxed paper, and flatten with a mallet. Spread the prepared stuffing to within 1/4 inch of the edge of each breast. Sprinkle each one with chopped pecans and dried cranberries, reserving some of the cranberries for garnish. Roll up tightly in a jellyroll style, starting with the long end. Tuck in ends, and tie in sections with string, about 4 sections around the middle and one running the length of the roll to secure the ends.

Heat olive oil in a large cast iron skillet over medium-high heat. Carefully brown rolls on all sides.

Place skillet in oven, uncovered. Bake in a preheated 350 degrees F (175 degrees C) oven for 1 hour, or until the internal temperature is at 170 degrees F (78 degrees C) when taken with a meat thermometer. Do not let these get overly dry.
   
Allow rolls to set for 15 minutes before removing string, and slicing into 1/2 to 3/4 inch circles. Leave one roll whole, and slice the other for presentation. Stuffing will be spiraled into meat. Present on your prettiest platter on a bed of curly lettuce, and garnish by sprinkling with the remaining 1/2 cup pecan halves and the reserved dried cranberries.

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Eggnog Custard Pie
www.foodnetwork.com

Recipe Summary:

Servings: 1 pie
Prep/cook: 1hr 5min

Ingredients:

    1/2 (15-ounce) package refrigerated pie crust
    1 cup sugar
    4 large eggs
    1 (12-ounce) can evaporated milk
    3/4 cup water
    1/4 cup light rum
    1/8 teaspoon salt
    1/2 teaspoon ground nutmeg
    1/4 teaspoon ground cinnamon
    Whipped cream, for garnish
    Powdered sugar, for garnish

Cooking Instructions:

Preheat oven to 350 degrees F.

On a lightly floured surface, unroll pie crust. Roll pastry into a 12-inch circle. Press pie crust into a 9-inch deep dish pie plate, crimping edges, if desired. Lightly poke holes into the bottom of the dough once it's fitted firmly in the plate.

In a large bowl, beat sugar and eggs at medium speed with an electric mixer until well combined. Add evaporated milk, water, rum and salt. Beat at low speed until combined. Pour mixture into crust. Sprinkle top of pie with nutmeg and cinnamon. Place pie onto a rimmed baking sheet with a depth of 1/2-inch. Add hot water to baking sheet.

Bake for about 55 minutes, or until a wooden pick inserted near center comes out clean.

Cut into desired sizes and garnish with whipped cream and powdered sugar.

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Orange Eggnog Punch
www.foodnetwork.com

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Recipe Summary:

Servings: 8- 7oz Servings

Ingredients:

1 quart reduced-fat dairy eggnog or 1 can (1 quart) eggnog
1 can (12 ounces) frozen orange juice concentrate (thawed)
1 can (12 ounces) ginger ale (chilled)

Cooking Instructions:

In a pitcher, stir eggnog and orange juice concentrate until well mixed. Pour in ginger ale and stir gently.

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