French Onion Turkey Casserole

Do you still have leftover turkey from Thanksgiving ready for the freezer or in the freezer? This is a great use for that or even if you cook a turkey breast, rotisserie chicken or grilled poultry. The options are endless!  I used 2 turkey breast for a turkey I just cooked so we wouldn’t be stuck eating the same thing over and over again. Hubby loved how this came out. It gives you that French onion soup taste, but in a casserole form which makes it super easy to whip up.

French Onion Turkey Casserole

(Adapted from NancyC)

 

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Makes a 2-quart casserole (you can also use a 9×9″ or 11×7″ baking pan)

6 eggs
1 can (10 1/2 ounces) condensed French Onion Soup
2 cups milk
2 cups shredded Swiss cheese (about 8 ounces), divided
2 Tablespoons chopped fresh thyme leaves or 2 teaspoons dried thyme, divided
1/4 teaspoon salt, optional (if you want a more seasoned flavor)
9 slices of bread (I used honey whole grain oatmeal bread, but you can use white or wheat bread), cut into cubes
2 cups shredded or cubed turkey (if you want a meatier casserole, add an additional 1/2 to 1 cup; if you do this, you may need to cut back on the bread by 1 slice, or your baking pan may be too full)

Preheat oven to 350˚F. Grease or spray a 2-quart shallow pan (or 9×9″ or 11×7″ baking pan). Set aside.

In a large bowl, beat the eggs, soup, and milk, blending well with a fork or whisk.

Add 1 cup of the shredded Swiss cheese and 1 Tablespoon of fresh thyme or 1 teaspoon of dried thyme, mixing well. (If using salt, mix this in now, too).

Add the bread cubes, stirring and pressing them into the milk mixture to fully coat.

Then add the cubed turkey and mix everything well, so ingredients are evenly distributed in mixture.

Pour or spoon the mixture into your baking dish. Sprinkle with the remaining cheese and thyme.

Let stand for 15 minutes.

Broccoli-Cheddar Cornbread

It’s getting cooler and time for chili and soups! This cornbread sneaks in a little veggies and taste delish next to any soup this Fall and Winter. Don’t be afraid to toss in any other leftover veggies you have.

Broccoli-Cheddar Cornbread

(Adapted from Home is Where the Boat Is)

 

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1 (10-oz) pkg. frozen chopped broccoli, thawed and patted dry
1 (8½-oz) pkg. cornbread mix (Jiffy)
3 eggs, beaten
1 medium onion, finely chopped
1 cup (4 oz) shredded sharp cheddar cheese
1/2 cup (1 stick) unsalted butter, melted
1/2 teaspoon garlic salt
1/4 teaspoon cayenne pepper

Preheat oven to 375°. Grease 8×8-in. square pan and set aside.  (Use a 11 x 7 or 12 x 8 pan for thinner squares.) Combine cornbread mix with eggs, onion, cheese, butter, garlic salt and cayenne.

Stir in broccoli.

Pour into prepared pan and bake about 30 minutes or until golden and cooked through. Cool slightly before cutting into squares.

Slow Cooker Pumpkin French Toast

It’s Fall ya’ll! Bring on everything pumpkin! We are trying to get a cold front in Texas, but it’s not all it’s cracked up to be. The humidity is insane, but on a positive note, it’s the first of many and we need them to roll in to get rid of the monster mosquitos.

So this is something I was making for breakfast over the weekend, but it actually is better as a dessert. It's more like a bread pudding. Really good, but a little heavy.

Slow Cooker Pumpkin French Toast

(Adapted from Damn Delicious)

 

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1 1/2 cups milk
1 cup pumpkin puree
4 large eggs
1 tablespoon pumpkin pie spice
1 1/2 teaspoons vanilla extract
2 (12-count) package KING’S HAWAIIAN Original Hawaiian Sweet Dinner Rolls, cubed
2 tablespoons confectioners’ sugar
1/4 cup chopped pecans

FOR THE CRUMB TOPPING
1/4 cup all-purpose flour
1/4 cup brown sugar, packed
1/2 teaspoon cinnamon
1/4 cup unsalted butter, cut into cubes

FOR THE CREAM CHEESE GLAZE
2 tablespoons cream cheese, at room temperature
1/4 cup confectioners’ sugar
2 tablespoons milk
1/4 teaspoon vanilla extract

To make the crumb topping, combine flour, sugar and cinnamon in a small bowl.

Add cold butter and toss to coat, using your fingers to work the butter into the dry ingredients until it resembles coarse crumbs; set aside.

Lightly coat the inside of a 6-qt slow cooker with nonstick spray.
In a large glass measuring cup or another bowl, whisk together milk, pumpkin, eggs, pumpkin pie spice and vanilla.

Place a layer of bread cubes evenly into the slow cooker.

Pour pumpkin mixture evenly over the bread cubes.

Sprinkle the crumb topping evenly over the bread cubes.

Cover and cook on low heat for 3-4 hours or high for 1-2 hours.

To make the cream cheese glaze, combine cream cheese, confectioners’ sugar, milk and vanilla in a small bowl until smooth.

Serve immediately, drizzled with cream cheese glaze and garnished with confectioners’ sugar and pecans, if desired.

Apple Pie Danish

Did you know it’s easy to create a fancy Danish for breakfast that doesn’t take a ton of work? These came out really good, the only thing I would recommend is not using is the butter busting biscuits, but since I only had those on hand I used them anyway. The flaky ones would give you more of a Danish pastry feel to them. Overall super easy to make with a limited amount of time or surprise guest.

Apple Pie Danish Biscuits

(Adapted from Food, Folks and Fun)

 

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16.3-oz tube Pillsbury Grands!® Original Southern Style Biscuits
4 ounces cream cheese, softened
¼ cup powdered sugar, divided
¼ teaspoon vanilla extract
1 cup apple pie filling
1 teaspoon milk

 

Move oven rack to middle position and preheat to 350 degrees F. Line cookie sheet with parchment or silicone baking mat; set aside.

In a small bowl, add cream cheese, 2 tablespoons powdered sugar, and vanilla. Use a rubber spatula to mix until combined and no lumps remain.

Remove biscuits from tube and space out evenly on prepared cookie sheet. Use bottom of a can to press into each biscuit.

Press until flattened and a shallow depression is formed for the filling. (I just used the can that the apple pie filling came in.)

Spread apple pie filling out evenly among each biscuit.

Repeat with cream cheese mixture.

Bake for 17-20 minutes, or until edges of biscuit start to turn golden brown. Remove from oven and place sheet on wire rack to cool until warm, about 20 minutes.

To make glaze add remaining 2 tablespoons powdered sugar and milk to a small bowl. Mix until smooth, adding more milk or sugar to reach desired consistency. Use a fork or spoon to drizzle glaze over biscuits. Serve immediately.

 

Meatball Sub Casserole

Sometimes you just need a quick easy dinner with great flavor and not a lot of fuss. I loved playing around with this one. The mayonnaise is easy to swap out for ricotta, cottage cheese or sour cream, but I liked how the flavor tasted with the mayo.

Meatball Sub Casserole

(Created by Finding Inspiration in Food)

 

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1 small loaf of French bread, cut into 1 inch thick slices

1 (8oz) package of cream cheese, softened

1/2 cup mayonnaise

1 teaspoon Italian seasoning

1/4 teaspoon pepper

3 cups of shredded mozzarella cheese, divided

1 package fully cooked meatballs, approximately 26

1 (28 ounce) jar meat sauce

 

Arrange the sliced French bread in the bottom of a baking dish.

 

Mix together the cream cheese, mayonnaise and seasonings. Spread on top of sliced bread.

 

Sprinkle 1/2 of mozzarella cheese on top of cream cheese layer.

Spread meatballs out evenly then top with meat sauce.

 

Spread remaining cheese on top of meatballs.

 

Bake, uncovered in a 350 degree F oven for 30 minutes or until cheese is melted and warmed through.

Peach Muffins

I’m on the fence on these muffins. I thought it was great fresh out of the oven, but as leftovers they seemed heavy and more dense. EDIT- Upon putting together my post I noticed I did not add the eggs. UGH! That explains why they where heavier, but non the less it wasn’t a total flop for leaving it out. My son gobbled them up so I can’t complain haha.

Peach Muffins

(Adapted from A Sprinkle of This and That)

 

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1/4 cup unsalted butter, softened
1/3 cup sugar
1 egg
2 1/3 cup flour
1 Tbsp baking powder
1/2 tsp salt
3/4 cup milk
1 tsp vanilla extract
1 1/2 cups fresh or frozen peeled peaches, chopped
1/4 cup sugar
3 Tbsp flour
1/4 tsp ground cinnamon
2 1/2 Tbsp unsalted butter

Preheat oven to 375 degrees. Beat 1/4 cup butter until creamy. 

Gradually add sugar and mix until fluffy. 

Add the egg and mix until blended.  UMMM I FORGOT THE EGGS!!!!!

Combine flour, baking powder and salt. 

Slowly add the flour mixture to the flour mixture alternating with the milk. 

Mix in the vanilla extract. 

 

With a spoon, stir in the peaches.  If using frozen peaches, chop first then let defrost and drain prior to adding them to the batter. 

Spoon batter into a cupcake lined muffin pan, filling 2/3 of the way. 

Combine the 1/4 cup sugar, 3 Tbsp flour and cinnamon.  Cut in 2 1/2 Tbsp butter with a pastry blender or a fork until you have created crumbs. 

Sprinkle on top of each muffin. 

Bake at 375 degrees for 20-25.  Remove from oven and cool on wire racks.