Week Day Recipes

Finally, only a few more days and Christmas will be here. Here are a few quick (and last minute) recipes. Enjoy!

PANCAKE BREAKFAST CASSEROLE

This comes from The Food Network. It begins, “This casserole makes breakfast pancakes extra special by baking them in a rich, creamy custard. You can cook and freeze the pancakes ahead of time (defrost them before using). An easy time-saver: Buy ready-made frozen pancakes.” Don't let the total time scare you off; the recipe can rest overnight in the refrigerator. Just be sure to read through the recipe before you start; but then, that's a good idea with any new recipe.

Total Time: 9 hr. 20 minutes; Prep Time: 5 minutes; Inactive: 8 hr; Cook: 1 hr. 15 minutes; Yield: 6 to 8 servings; Level: Easy

To read more about this online, go to http://www.foodnetwork.com/recipes/food-network-kitchens/pancake-breakfast-casserole.html?oc=linkback

Ingredients

4 tablespoons unsalted butter, plus more for greasing the dish and serving

1 3/4 cups all-purpose flour

1 1/2 teaspoons baking powder

1 teaspoon baking soda

6 tablespoons sugar

Kosher salt

1 3/4 cups buttermilk

7 large eggs

2 cups half-and-half

1 teaspoon pure vanilla extract

Maple syrup, for serving

Blueberries, for serving

Directions

Butter an 8-inch square baking dish; set aside. Put 3 tablespoons of the butter in a microwave-safe small bowl or liquid measure; microwave for 30 seconds to 1 minute to melt the butter.

Whisk together the flour, baking powder, baking soda, 3 tablespoons of the sugar and 1/2 teaspoon salt in a large bowl. In a separate small bowl, whisk together the buttermilk, 2 of the eggs and the melted butter. Add the wet ingredients to the dry ingredients, and stir until just combined.

Heat a large nonstick skillet or griddle over medium heat. Melt a little of the remaining butter in the pan. For each pancake, spoon 1/4 cup of batter into the skillet and cook until the bottom is golden brown and small bubbles appear on the top, 2 to 3 minutes. Flip and cook until golden brown on the other side, about 2 minutes. If the pancakes brown too quickly, reduce the heat to medium-low. Transfer the pancakes to a plate as finished. Repeat until all the batter is used, adding more butter to the pan as necessary. (You should have at least 12 pancakes.)

Whisk together the half-and-half, vanilla, the remaining 5 eggs and 3 tablespoons sugar, and 1/4 teaspoon salt in a large bowl.

Shingle the pancakes in the prepared baking dish. Pour the egg mixture evenly over the pancakes. Cover the dish with plastic wrap and refrigerate for at least 8 hours up to overnight to allow the pancakes to soak in the custard.

Preheat the oven to 350 degrees F. Remove the plastic wrap, and bake the casserole until it feels firm yet springy to the touch in the center and the custard is set, 50 to 60 minutes. Let cool 15 minutes before serving. Serve warm with maple syrup, blueberries and pats of butter.

MINT BROWNIES

This comes from Linda Larsen, About.com's Busy Cooks expert. She writes, "These fabulous brownies with a rich mint topping are perfect for Christmas Day or anytime. The rich mint filling is the perfect texture." Prep Time: 20 minutes; Cook Time: 25 minutes; Total Time: 45 minutes; Yield: Yields 16 brownies

To view this online, click here. And check out more of Linda's bar cookie recipes.

Ingredients

1/2 cup butter

1/2 cup brown sugar

1 Tbsp. water

1/4 cup fudge ice cream topping

1/2 cup sugar

2 eggs

3/4 cup flour

1/2 tsp. baking powder

1/4 tsp. salt

1/2 cup cocoa

1 cup semisweet chocolate chips

1 tub vanilla ready to spread frosting

1/2 tsp. peppermint extract

Few drops green food coloring

1 cup powdered sugar

2 Tbsp. cocoa

1-1/2 Tbsp. water

2 Tbsp. butter

1/2 tsp. vanilla

Preparation

Preheat oven to 350 degrees F. In heavy saucepan, melt butter with brown sugar and water. Bring to a boil, stirring constantly, and boil for 1 minute. Remove from heat and blend in fudge topping with wire whisk. Add sugar, beating well. Then add eggs, one at a time, beating well after each addition.

Add flour, baking powder, salt, and cocoa and mix well. Stir in 1 cup semisweet chocolate chips. Spray bottom of 9x9" square cake pan with baking spray containing flour. Spread batter evenly in prepared pan. Bake at 350 degrees F for 20-25 minutes or until just set. Cool completely.

In small bowl combine frosting, green food coloring, and mint extract and beat well until frosting is evenly colored. Spread over brownies in pan.

In medium bowl, combine powdered sugar and cocoa and mix with wire whisk. In microwave safe bowl, combine 2 Tbsp. butter and 1-1/2 Tbsp. water and microwave for 30-45 seconds until butter melts. Add to powdered sugar mixture and beat with wire whisk until smooth. Stir in vanilla. You may need to add more water to reach a pouring consistency. Then carefully pour this frosting over the green frosting and gently spread to cover. Don't worry if some of the chocolate frosting mixes with the green frosting; that just looks pretty!

CHEESE FONDUE

This also comes from Linda Larsen. She writes, "This recipe is a blast from the past! Fondue dishes were all the rage in the 1960s. Look carefully, and you'll probably be able to find fondue sets in garage sales or antique stores, or get a new electric fondue set. My husband's family always serves classic Fondue on Christmas Eve, and I like to make it on New Year's Eve.

"Baby Swiss or regular Swiss cheese can be substituted for the Gruyere if it's difficult to find. You must use white wine like a Riesling or a Sauvignon blanc in this recipe; the acid in the wine is what helps the cheese stay creamy as it melts. If you have any of the fondue left over, refrigerate it quickly. Then combine it with some milk in a saucepan, heat until smooth, and use it as a sauce for cooked pasta." Prep Time: 25 minutes; Cook Time: 25 minutes; Total Time: 50 minutes; Yield: 8 servings

To view this online, click here. And if, like me, you find fondue interestingly retro and comforting, check out what Linda says about fondue and Christmas Eve, as well as more of more of her fondue recipes.

Ingredients

2 cups shredded Swiss cheese

2 cups shredded Gruyere cheese

2 Tbsp. flour or cornstarch

1 clove garlic, cut in half

1-1/2 cups dry white wine (MUST be dry, not sweet)

1 Tbsp. lemon juice OR 2 Tbsp. Kirsch, if desired

Preparation

Coat cheeses with flour by tossing together in a large bowl. Rub garlic on the bottom and sides of the fondue dish and discard, or rub garlic on bottom and sides of heavy saucepan. Pour wine into fondue dish and heat just until bubbles rise to the surface. Stir in lemon juice or kirsch, if using.

Gradually add floured cheese, about 1/2 cup at a time, stirring constantly over low heat, until cheeses are melted. You may add more cheese or wine, as needed, to reach the desired consistency. If you made the fondue in a regular saucepan, pour the hot fondue into a heated fondue pot set on a heating device (usually a rack that holds canned heat, or use your new electric fondue) and serve immediately.

If the cheese is lumpy, add a bit more lemon juice and stir. And make sure your wine is dry, not sweet, because it is more acidic. Acid is needed to make the cheese melt smoothly.

Serve with lots of dippers such as meatballs, sausages, avocado slices, apple slices, and the classic: bread cubes. I also like to serve Cheese Puffs or Gougere. For the Gougere, drop the dough into small balls on a Silpat-lined cookie sheet. Bake for 12-17 minutes until puffed and golden brown.

ROASTED GARLIC CLOVE CHICKEN

From Melissa d'Arabian of The Food Network's show, Ten Dollar Dinners. Total Time: 1 hr 5 min; Prep: 20 min; Cook: 45 min; Yield: 4 servings; Level: Easy

To read more online, go to http://www.foodnetwork.com/recipes/melissa-darabian/roasted-garlic-clove-chicken-recipe.html?oc=linkback

Ingredients

8 chicken thighs

Kosher salt and freshly ground black pepper

1 head garlic, separated into whole cloves, papery skin removed (about 20 cloves)

3 tablespoons olive oil

1 tablespoon butter

2 teaspoons herbes de Provence

1 teaspoon flour

1/4 cup chicken stock

1/2 lemon, juiced

Bread, for serving

Directions

Preheat the oven to 350 degrees F.

Rinse and pat dry the chicken. Salt and pepper liberally and allow to temper on a cutting board while you prepare the garlic. In a large ovenproof saute pan over medium heat, cook the whole garlic cloves in olive oil and butter, stirring occasionally, until lightly golden, about 10 minutes. Remove the garlic from the pan and set aside. Increase the heat to medium high and brown the chicken skin-side down until the skin is golden and crispy, about 5 minutes. Turn the chicken over, sprinkle on herbes de Provence. Add the garlic back to the pan and place hot pan in oven. Bake the chicken until cooked through, about 25 minutes. Once the chicken is done, remove chicken thighs and garlic to a platter. Place the pan over medium-high heat and sprinkle the drippings with flour and stir to incorporate. Deglaze the pan with the stock and lemon juice. Pour the sauce over the chicken on the platter and serve with bread for sauce-mopping and garlic-spreading.

SLOW COOKER BEEF RAGU WITH MUSHROOMS AND PEPPERS

I've been receiving ivillage.com newsletters for years. This was in one of them, in "Easiest Homemade Dinner Ever! 5-Ingredients Recipes for Your Slow Cooker." This recipe originates with Jessica Fisher's blog Good Cheap Eats. Prep time: 5 minutes; cooking time: 4 hours; Yields 8 servings

To view it online, click here.

Ingredients

1 pound chuck steak, cut into 1-inch cubes

1 cup sliced mushrooms

1/2 to 1 whole bell pepper, chopped

4 cups Red Sauce or other favorite spaghetti sauce

Instructions

Place the items in the order listed in the crock of a 4-quart slow cooker.

Cook on HIGH for 4 hours or on LOW for 6 hours.

Serve over pasta, polenta, or mashed potatoes.

To freeze: store cooled meat mixture in an airtight container in the freezer. Reheat on the stovetop.

GOURMET GREEN BEANS

From Publix Supermarket's April 2006 issue of Aprons

2 (12-ounce) bags fresh snipped green beans (snapped, if desired)

1 (8-ounce) package sliced baby portabella mushrooms

3/4 cup water

2 tablespoons garlic butter

1 tablespoon sesame seeds

1 teaspoon seasoned salt

Place beans, mushrooms, and water in microwave-safe bowl. Cover and microwave on HIGH 12–14 minutes, stirring once, until crisp tender.

Preheat large sauté pan on medium-high 2–3 minutes. Place butter in sauté pan and swirl to coat. Add sesame seeds and heat 1–2 minutes, stirring often, until lightly browned.

Drain beans and mushrooms and add to sauté pan. Sprinkle with seasoned salt. Reduce heat to medium, cover, and cook 6–8 minutes, stirring occasionally, until desired tenderness. Serve.

Calories (per 1/8 recipe) 70; Fat 4g; Cholesterol 5mg; Sodium 220mg; Carbohydrate 8g; Fiber 3g; Protein 2g; Vitamin A 15%; Vitamin C 25%; Calcium 4%; Iron 6%