Sunday Special: Bagel & Lox Breakfast Casserole

.  I know, what is going on at LSM?

I don't think two savory posts in a row has ever happened here.  But not to worry, I have absolutely zero intentions of changing my focus to cooking.  Sorry, not happenin', Robbie.

But you know how sometimes you can just kind of 'sweet' yourself out?  Probably not, because most likely you don't live with a baker.  But trust me, it can happen.  Hard to imagine, but it can.  And I think I made just one [or three] too many sugar-coma goodies in the past few weeks.

But why haven't you seen any of these creations?  Well...they were flops.  Not sure what was going on in my baking world as of late, but I had a couple of misses I didn't think were blog worthy [e.g., Oreo Cream Brownies].  So in addition to making a lot of desserts, the fact that they didn't turn out was a little disheartening.  Thus, apparently my taste buds turned to the savory to give myself a break.

Plus, Robbie recently started on his new audit client, which happens to be out in Northbrook, IL.  Though only a short 20-some miles away, horrendous Chicago traffic turns the drive into about an hour long [or more].  Hence, Robbie leaves at the crack of dawn just to make it in to work on time.  Thanks Deloitte...

So in efforts to pull ahead in the race for fiancé of the year, I made this casserole twice in the past two weeks as Robbie's on-the-go breakfast.  Throw it in a microwavable bowl/cup and voila: a hot, easy, travel-size breakfast for the car ride.

But let's get into the deets of what actually makes this dish so desirable that Robbie requested I make it again [because the first time he didn't have a choice].  

Bagels.  Smoked Salmon.  Cheese.  And Chives.

All mixed together [with a few other tasty ingredients] recreating the ever-so-famous NYC Bagel & Lox combination in one dish.  A truly hearty, yet healthy, flavorful breakfast that Robbie seriously couldn't get enough of.

I, on the other hand, might have smoked salmon myself out.  So I'll be making some cookies today ☺️  .

My Notes:

• Since the bagels are a main component, use the best quality bagels you can.  Also, don't be afraid to try out different flavors of bagels, too!  But for the first go around, going plain is probably best and then you can adapt next time.
• To go along with those bagels, also be sure to use the best quality salmon you can.  Yes, smoked salmon is not cheap.  But it will make a difference in this dish that will last you quite a while!

Adapted from Better Homes and Gardens

Ingredients:

1/4 c. butter, melted

8 c. (about 4 to 6) plain bagels, cut into 1-inch pieces

1 (3 oz.) package smoked salmon, cut into small pieces

4 oz. Swiss cheese, shredded

4 oz. Monterey Jack cheese, shredded

1/4 c. snipped fresh chives

8 eggs, beaten

2 c. milk

1 c. cottage cheese

1/4 tsp. pepper

Directions:

1. Place melted butter in 13x9-inch baking dish to cover bottom.  Spread bagel pieces evenly in prepared dish.  Sprinkle smoked salmon, cheese, and chives evenly over bagels.
2. In a large bowl, combine eggs, milk, cottage cheese, and pepper, and whisk until combined.  Pour over bagel mixture in pan.  With back of a large spoon, gently press down bread pieces to make sure all of the ingredients are moistened.  Cover with plastic wrap and refrigerate for 4 hours up to overnight.
3. When ready to bake, heat oven to 350ºF.  Bake 45 minutes or until set and edges are puffed and golden.  Let stand 10 minutes before serving.

Yield: 12 servings

Per Serving: Calories - 267; Total Fat - 14g; Cholesterol - 176mg; Carbohydrates - 16g; Fiber - 1g; Sugar - 3g; Protein - 17g

Secret Recipe Club: Chocolate Chip Bread Pudding with Rum Cinnamon Sauce

.  Fall, in my mind, means comfort food.  Warm, comfort food.  From soups to pies to all of those highly anticipated holiday meals.

And bread pudding.

Bread pudding is easily my most favorite indulgent treat.  There's absolutely nothing healthy about it [what baked good is...] but uggGggGggGggggh, it is SO good.  I can't resist it.  I get it from my mama.

So for this months' SRC, there was zero question about what I would choose to make from Kate's Kitchen, my October assignment.

Kate's lovely blog is full of savory cooking recipes and you know they must be de-lish because her hubby is actually a sous chef.  As well as her appointed taste tester.  So while I eat pre-made salads from the grocery store, I can't even imagine the decadent, wondrous meals going down in Kate's house.  Lucky gal!

But as I perused Kate's blog, I came across her Chocolate Chip Bread Pudding with Rum Cinnamon Sauce....hmm, no brainer.

And this recipe did not disappoint.

Bread puddings are one of those goodies that require the least amount effort but produce crowd pleasing favorites that no one can ever get enough of.  And during the hectic holiday times, who doesn't love a dish that you quickly prepare the night before, let set while you sleep, and pop into the oven in the morning for a hearty, filling breakfast?

This custard-laden bread dish consists of your classic bread pudding ingredients but Kate's subtle variations create a dish on a level of it's own.  For example, allowing the butter to seep into each piece of bread, the studding of chocolate chips throughout the dish, and the drizzle of butter and brown sugar across the top before baking.  I guess that cinnamon rum sauce [that simply screams holidays!] seeping into every crevice doesn't hurt either.

But to really get what I'm saying here, you're just going to have to bake up a batch of this yourself.  It took me oh, all of about 6.25 minutes to whip together and you just let the oven do the rest.  I'm already envisioning this dish at our breakfast table for the coming holidays.  It's that worthy.

I highly recommend you make try this recipe out before the holidays though, just to make sure you really like it.  It typically takes about half of a panful of taste testing bites to truly get a feel for it though.  I guess you'll just have to sacrifice for this one though ☺

So THANK YOU, Kate, for such a quality recipe that will remain in my repertoire for a long time coming.  I'm so excited to have been assigned your blog and can't wait to see what you whip up next.  Until next month, SRCers!  .

My Notes:

• Feel free to use whatever type of bread you have on hand, but I always recommend quality breads such as challah, brioche, etc.  And if you're feeling really adventurous, try out the best homemade challah recipe I've come across [and I'm not just saying that because it's my recipe, I promise!].  
• This particular recipe doesn't require overnight setting, but it doesn't mean it can't!  The longer a bread pudding sits, the better it will taste.  Trust!
• If you're looking for a more adult version of the rum cinnamon sauce, substitute in 1/4 cup of rum for the rum extract and water.

Adapted From Kate's Kitchen

Ingredients:

Chocolate Chip Bread Pudding:

1 lb. bread loaf, cut into 1-inch cubes

1/2 c. unsalted butter, melted

1 scant c. semisweet chocolate chips

2-1/2 c. half & half

1 c. sugar

6 large eggs

4 large egg yolks

2 tbsp. vanilla extract

1/8 tsp. salt

2 tbsp. unsalted butter, melted

2 tbsp. packed light brown sugar

Rum Cinnamon Sauce:

1 c. unsalted butter, melted

1 c. dark brown sugar

1 tsp. ground cinnamon

1 tbsp. rum extract

3 tbsp. water

1 tbsp. vanilla extract

Directions:

1. Spray a 13x9-inch baking pan with cooking spray.  In a large bowl, toss together bread and melted butter to coat bread pieces evenly.  Add chocolate chips and mix well.  Spread bread mixture evenly in prepared pan.
2. In the same bowl, whisk together half & half, eggs, egg yolks, vanilla extract, and salt.  Pour the custard over the bread mixture.  Press bread down to make sure each piece is coated with the custard.  Let stand for 30 minutes to soak, pressing bread down every 10 minutes.  
3. Heat oven to 350°F.  Drizzle the remaining melted butter and brown sugar over top of bread pudding.  Bake 1 hour or until puffed and golden.  
4. For the sauce, in a small bowl whisk together melted butter and brown sugar until sugar is dissolved.  Add cinnamon, rum extract, water, and vanilla extract, and mix until combined.  Serve over bread pudding.

Yield: 2 dozen servings

Apple Butter Monkey Bread and a Musselman's Giveaway!

.  And the giveaways keep on comin.'

How fun, huh?!  And you can only thank yourselves because the more support and views LSM receives, the more opportunities I get to share some wonderful products with everyone.  Win-win situation if I do say so!

So what do I have for you today?  Well, you guessed it.  Apple Butter*.  But not just any apple butter paired with just any recipe.  But Musselman's Apple Butter paired with a caramelly mixture poured atop fluffy cinnamon-sugar biscuits.  A.k.a a caramel apple-like Monkey Bread.  GAH!

But maybe I should back up a bit and give you some deets [that would mean details in my world] about how this all started.

About a month ago, I received an e-mail asking if I'd like to receive a kit from Musselmans filled with a surprise kitchen gadget, a jar of apple butter, and various recipes using the infamous product.  Uhh, heck yeah!  I mean really, who wouldn't?

I received my lovely package in the mail and so here we are.  Baking away with Musselman's.

I'd actually never used apple butter before aside from the one time I bought some from a local farmer's market and proceeded to make cheesecake bars.  But not gonna lie, my bars were just average. Nothing really special, hence, I never made them again.  So going into this project I was probably a bit skeptical.  Shame on me.

Like I said previously, this monkey bread is pure heaven.  And you would never guess that this immaculate creation took a whopping 10 minutes to put together.  No joke.  Impressive, flavorful, and a sure crowd pleaser.  Couldn't ask for much more, right?!

So now that I've gabbed away about how wonderful apple butter truly is and that monkey bread is a must-make recipe [especially for beginner bakers or anyone in a rush], let's get into this giveaway.  Remember that package I received?

WELL YOU COULD WIN ONE!

And just to recap, here's what you'd receive:

1 jar of Musselman's Apple Butter

3 recipe cards (I received Monkey Bread, Apple Butter Marinade for Chicken, and Sweet Potato Apple Butter Casserole)

1 Spurtle

So all you have to do to get a chance to win this fun and unique package is leave a comment at the bottom of this post telling me about your favorite apple butter recipe.  Simple as that!  You have until November 11, 2012, to make your entry, so why don't you go ahead and just enter now?  And like most giveaways, you can gain additional entries by following Musselman's on Facebook, Twitter, or Pinterest.  Just be sure to leave extra comments for each one you do.

So now that you've entered this delicious giveaway, and I know you're drooling from these pictures, head on over to Musselman's recipe page for the Apple Butter Monkey Bread recipe as well as other apple butter recipes!  

Get bakin'!  .

*For those of you who don't know what apple butter is, it's very similar to [but thicker than] apple sauce but has a much deeper flavor and color.  It's a non-dairy product typically used for spreading on toast or baking.  You can typically find apple butter in the jam/jelly aisles of your grocery store. 

TWD Baking with Julia: Whole Wheat Loaves

.  Have you ever tried a yeast bread?  Because they are quite possibly one of the greatest creations a baker has to offer.  No joke.  That's only my opinion though.

For this month's TWD, we made Whole Wheat Loaves and my goodness, why does anyone consume store bought bread?  There's your obvious reasons but seriously, nothing beats homemade bread.  Homemade yeast bread, to boot.

As I was working my way through this recipe, I was amazed at how easy bread making actually is.  I've made yeast breads before but never really thought about the process.  If you really get down to it, all you have to do is mix, maybe knead, and let the dough do it's thang.  At it's core, bread becomes great bread during all of the rises when you're simply letting the dough sit by it's lonesome.  Easy peasy, huh?  So now you have no excuse to not try your hand at bread making.

As for these wheat loaves, well, they're wheat loaves and very classic at that.  The bread is soft and fluffy and bodes well with anything: make a sandy for the kiddies, toast it up for breakfast with some jam or honey, or just grab a slice on it's own.

Classic and quality bread at it's finest.  Thanks again, Dorie.

Head on over to our blog hosts for this month, Veggie Num Nums and The Family That Bakes Together, for the Whole Wheat Loaves recipe.  And be sure to check out the LYL post to take a peak at all of the other TWD participants posts and read about their bread making adventures.

Don't forget to make this bread either  .

My Notes:

• I wasn't able to find malt extract, so I just swapped it out for molasses.  My bread turned out wonderful, so I would suggest doing this if you're like me and still don't know what malt extract is. 
• I also didn't have the right sized loaf pans that the recipe called for, so I used my standard 9x5-inch pans instead.  Again, the bread was great so I see no problem there!

TWD Baking with Julia: Popovers

.  Whoa.

Easiest thing I've ever made, let alone the easiest TWD recipe to date.  And guess what?  Still dang scrumptious.

 A true one-bowl wonder that you'll want to keep in your repertoire.  Especially if you want to impress any visitors.  Popovers are simple but they look [and taste] fancy-schmancy.  Agreed?  Agreed.

I was actually a little taken aback at how short this recipe was.  But like I've said before, some of the best goodies come from the simplest of things.  And in this case, it's never been more true.

The popovers themselves are so light and airy, the classic popover many of you are probably used to.  I fell in love with the doughy innards and slightly crisp exteriors.  And the simple base got me thinkin': how many variations of this treat could you conjure up?!  Pair the popovers with sweet preserves, honey, or add in some savory items such as cheeses and herbs.  The possibilities are seemingly endless.

Once again, Dorie came through 100%.  What a lady.

And since I know I've peaked your interest, head over to our August hosts blogs, Vintage Kitchen  Notes and Bake with Amy, for the popover recipe.  Also, don't forget to check out the TWD LYL post to see all of the other TWD participants posts and get the inside scoop on how it all went down.  Bon appetite!  .

My Notes:

• As you'll read in the recipe, you can make the popovers in either a popover tin [which I don't have] or in regular muffin cups.  I opted for the latter, so as you can see, my popovers aren't as 'high' as most popovers.  Nevertheless, they were still wonderful!
• Dorie says to serve the popovers straight out of the oven, and I wholeheartedly agree.  But I did throw some into a ziploc bag over night to see how they'd fare, and I've got to be honest, they were still pretty good.  Maybe throw them into the microwave for a couple seconds to heat them up, but I had no problem eating them straight from the baggie.

Chocolate Chip Zucchini Banana Bread

.  Well...

It ain't the prettiest thing you've ever seen.

BUT!  It's downright tasty.  Otherwise I wouldn't have put out the effort to even showcase this recipe on LSM, now would I?  But you may be wondering what happened, huh?  Well basically my impatience got to me and when I tried to take the bread out of the pan [pretty much right after it got taken out of the oven...], the loaf split in two.  Dang it.

However, I will admit, I couldn't resist posting this recipe because of all of the zucchini recipes blowing up my Google Reader as of late [oh, and because my co-worker brought me the biggest zucchini I've ever seen].  So I thought I'd jump on the bandwagon.  I've seen a dozen of good lookin' zucchini recipes but I would bet that this Chocolate Chip Zucchini Banana Bread has to be one of the better tasting recipes out there. 

Juuuuuuust kidding to every other blog out there that has posted a zucchini recipe...don't hate me.

But I will stand by this recipe through and through.  It's that scrumptious, easy, and simply kept my fingers grabbing for more.  I first had this bread when I was visiting my aunt and I immediately asked for the recipe.   The bread was way too flavorful and uber moist to pass up. The original didn't have any chocolate chips [so feel free to leave those out] but I couldn't resist.  Who doesn't like a little dose of rich chocolate?!

On a side note, Robbie and I are headed to Idaho this weekend for the Wakasugi Family Reunion [wahoooooo, I seriously can't wait!], so this will be my last post for the week.  Too much work and packing to get done before we head off.  So it looks like I'll have two trips to catch you guys up on when I get back!  Remind me  .

My Notes:

• I actually made a couple of batches of this bread because I had so much zucchini to use but also because I botched the first round [I forgot to put in the canola oil].  However, the bread still turned out really good!  So for a healthier version, you could leave out the canola oil.  But I suggest going with the full fat version ☺
• Like most quick breads, this recipe is the best after a day or so because it gives all of the flavors time to really meld.  Or you can dig in right away.  Your choice.
• The original recipe called for three 5-3/4x3-inch mini loaves, so if you choose to do this just bake the breads for approximately 40 to 45 minutes.

Adapted from Taste of Home

Ingredients:

1-1/2 c. all purpose flour

1 c. sugar

1 tsp. ground cinnamon

1/2 tsp. baking soda

1/2 tsp. baking powder

1/2 tsp. salt

1 egg

1 c. mashed ripe bananas (about 2 medium)

1/2 c. canola oil

1/2 tsp. banana extract

1/2 tsp. vanilla extract

1 c. shredded zucchini

3/4 c. semisweet chocolate chips

Directions:

1. Heat oven to 325°F.
2. In a large bowl, combine the flour, sugar, cinnamon, baking soda, baking powder, and salt.  In a small bowl, beat the egg, bananas, canola oil, banana extract, and vanilla extract.  Stir into dry ingredients just until moistened.  Fold in zucchini and chocolate chips.
3. Pour batter into 9x5-inch loaf pan.  Bake approximately 50 minutes or until toothpick inserted in center comes out clean.  Cool almost completely before removing from pan to wire rack.  

Yield: 1 loaf

Lemon Blueberry Bread Pudding

.  I'm sorry.

Not sure if you've noticed, but my posts have been lacking as of late.  Not quite sure why but I guess I haven't felt like it.  I've been a bit busy with work, our recent trip to LaLa Land, and I think I've been mentally preparing for the month of June, which will be one crazy time.  But there will be more about that later this week.

But what I will let you in on is that our month of June will involve a number of out of town visitors.  And.  I.  Can't.  Wait.

If you haven't heard, I live for entertaining.  Granted, I'm not the best at it.  But I love planning meals and getting to watch people enjoy the things I have for them.  One of those particular reasons I can't get enough of baking, actually.  But anywho, the fact that we'll be having some guests is what brings me to this post: Lemon Blueberry Bread Pudding.  Odds are my visitors will be shoveling this in their face sometime in the next couple of weeks...

First, it's ridiculously easy.  Like most bread puddings I would say.  Second, stupid good.  Yes, 'stupid' in this context is a good thing.  A great thing.  There's a few things that make this bread pudding extra special, too.  Let me fill you in: local, luscious blueberries bursting in every bite, a slightly crunchy sugary topping, and of course, bready goodness bringing it all together with the help of a thick, creamy custard.  Doesn't get much better, my dear friends.  

I'll admit, I'm a bit bias when it comes to any bread pudding.  I'm like my mama and can't get enough of this breakfast/dessert.  It's just irresistible.  And when I get a quality one, it's all over.  I may or may not have eaten the majority of this goodness-in-a-pan all by myself.  You'll never know though...

Now that you have this on your baking list [yep, you do], make sure to keep an eye on LSM later this week to hear about the big news!  Especially you Omaha'ers ;)  .

My Notes:

• When placing the blueberries in the pan, you'll have excess flour left over in the bowl.  Make sure to leave it out of the bread pudding, the flour is only to keep the blueberries from sinking and you don't need the excess.
• This time around I used a nine-grain loaf from Great Harvest Bread Company.  I personally  liked it and it made me feel a bit better knowing I was at least eating a healthier bread.  But some found that the graininess of the bread didn't work for them, so I would definitely go with a great challah or brioche.  Nom, nom, nom!

Adapted from Heirloom Baking

Ingredients:

Bread Pudding:

3 c. blueberries

2 tbsp. all purpose flour

6 tbsp. butter, melted

2 c. milk

1 c. heavy whipping cream

1/4 tsp. salt

1 tsp. nutmeg

1-1/3 c. sugar

2 tsp. grated lemon zest

3/4 tsp. lemon extract

1 tsp. vanilla extract

6 eggs, beaten

1 round loaf bread (e.g., challah, nine grain, brioche), cut into 1-inch squares

Sugar Topping:

2 tbsp. butter, melted

1/3 c. sugar

Directions:

1. Heat oven to 350°F.  Spray 13x9-inch pan with non stick cooking spray; set aside.
2. Toss blueberries and flour together in a small bowl.  Set aside.
3. In a large bowl, combine butter, milk, heavy whipping cream, salt, nutmeg, sugar, lemon zest, lemon extract, and vanilla extract.  Add eggs and beat to combine.  
4. Place half of bread pieces evenly into prepared pan.  Pour half of custard over bread and sprinkle with half of blueberries.  Add remaining bread pieces, then custard and blueberries.  Cover bread pudding loosely with plastic wrap and gently press down to ensure the custard has moistened all of the bread.  Let stand 15 minutes.  Remove plastic wrap and brush with melted butter and sprinkle with sugar.
5. Cover pan with foil.  Bake 30 minutes .  Remove foil and bake an additional 45 minutes or until pudding is bubbling, topping has caramelized, and a toothpick inserted in center comes out relatively clean.  Allow to cool 1 hour before serving.

Yield: 16 servings

TWD Baking with Julia: Lemon Loaf Cake

.  Wow, it's only been about a month but I feel like I haven't visited Baking with Julia in a VERY long time.  Sad day.

But not to worry, TWD is back in action!  And today we have a very easy, yet spectacular, treat for you:  Lemon Loaf Cake.  Remember my Cake Show Pound Cake I made for SRC?  Well this loaf cake is extremely reminiscent of it, except with a refreshing touch of citrusy lemon.  And because the almond whipped cream was such a hit with that Cake Show Pound Cake, I felt a need to make a simple, simple accompaniment: lemon drizzle.  Supa easy [squeeze out the juice of one lemon and add powdered sugar until desired consistency] and the drizzle added just the right amount of extra lemon flavor. 

Whoa, this might be my shortest post to date.  But I guess that speaks for the simplicity of the recipe, right?  I must say though, this isn't exactly my most favorite recipe from TWD.  Yes, the loaf still screams 'quality', but I guess I'm just not the biggest lemony bread fan?  Yeah, that must be it.  Or I think what would really bring me in would be a nice thick layer of lemon frosting.  Maybe next time!  But for those of you looking for a heavenly lemon-scented bread, you will find this recipe all too pleasing.

I know my direct and to-the-point description of this citrus loaf has you itching for more.  And possibly drooling.  So head on over to our blog hosts for this month, Treats or The Beauty of Life, for the Lemon Loaf Cake Recipe!  OR, check out the Leave Your Link (LYL) Post to check out all of the other TWD members!

Until next month, TWD!  . 

Swirly Roasted Banana Bread

Lordy, lordy, lordy.  No, literally.  Lordy.  Easter is just around the bend and I can't.  Even.  Believe.  It.  I'd like a tally of how many times I've said 'Where has my life gone?', because it's been a lot.  And I'm saying it again.  Where the crap has my life gone?!  I feel like Christmas just passed, yet we're already 1/3 of the way through 2012!  Geezzzzzzz.

But I guess I can't complain that life has kept me busy.  I should probably be jumping for joy that I have things that keep life exciting and that I have things to look forward to.  There...that's better ☺

Anywho, back to Easter.  What do you guys have planned for the holiday weekend?  I'm sure most of you are on top of planning the Easter meal, desserts, and goodies for visitors, more than I am.  It obviously just registered with me that Easter is in a few short days.  But for those of you in your own world [like me!], I have here a Swirly Roasted Banana Bread that's an absolutely perfect treat to have around the house over the holiday weekend.  Snack here, snack there, and then...it's gone.  But your family, relatives, friends [or whoever you may have over at your house] will surely thank you for your efforts.  Believe me.  Hallelujah!

Hollyann approved!

I was inspired to make this bread from a post over at Arctic Garden Studio.  Take a quick peak at their own version of this recipe and you'll understand why.  And how can roasted bananas and cream cheese swirls not peak a girls interest?  Well let me tell you, it does.  OH!  Annnnd brown butter.  How could I forget?!

So what I did was take the banana bread recipe from my Banana Struesel Bread [minus the caramel bits...sad, I know], roasted the bananas, browned that butter, and added in the lovely stripe of cream cheese filling.  Oh, hey.  Yumminess!

The only thing I can say about this recipe that I would possibly change next time around is the sugar amount.  Dumbly enough, I didn't account for the lack of sweetness from taking out the caramel bits in the original recipe.  However, the cream cheese filling definitely made up for it and honestly, I think makes the bread, but let it be known that this is not an overly sweet goodie.  Perfect for breakfast, in my opinion, but I know that some people may like sweeter banana breads.  Cha know?!  Also, not quite sure the roasted banana really made that much of a difference?  But roasting them was fun!  So still do it.

Regardless, this bread is moist, full of banana flavor, and has a beautiful layer of sweet cream cheese swirling through the center.  And as most banana breads go, it gets better with age.  Much, much better.  Not that it will last that long though, right?  .

Slightly adapted from Arctic Garden Studio

Ingredients:

Cream Cheese Filling:

4 oz. cream cheese, at room temperature

1/4 c. sugar

1 large egg

2-1/4 tsp. all purpose flour

Banana Bread:

2 c. all purpose flour

1/2 c. light brown sugar

1-1/4 tsp. baking powder

1/4 tsp. baking soda

1/4 tsp. salt

2 large ripe bananas, roasted and mashed

2 large eggs, lightly beaten

1/2 c. unsalted butter, melted and cooled

1/3 c. flavored yogurt (plain, coffee, vanilla, or caramel flavored)

1 tsp. vanilla extract

Directions:

1. For cream cheese filling, combine cream cheese, sugar, egg, and flour in a small bowl with a wooden spoon.  Mix until smooth.  Refrigerate until ready to use.
2. For banana bread, heat oven to 350°F and place rack in center of oven.  Butter or spray with non-stick cooking spray 9x5-inch loaf pan.  Set aside.
3. Place bananas onto baking sheet and bake 20 minutes or until black.  Let cool slightly before peeling skins and mashing.
4. While bananas are roasting, place butter into small saucepan over medium-high heat.  Gently swirl butter in pan (do not stir), watching closely as butter bubbles and begins to brown.  Remove from heat once butter is brown and nutty smelling.  Set aside until ready to use.
5. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.  Set aside.
6. In a medium bowl, combine bananas, eggs, butter, yogurt, and vanilla extract.  Lightly fold wet ingredients into dry ingredients just until combined and batter is thick and chunky (do not over mix).
7. Spread half of banana bread mixture onto bottom of prepared loaf pan.  Evenly spread the cream cheese filling on top, followed by the remaining banana bread batter.
8. Bake 45 to 55 minutes or until bread is golden and toothpick inserted in center comes out clean.  Place on wire rack to cool before removing from pan.

Yield: 1 loaf

Sunday Special: Ham and Cheese Breakfast Casserole

.  I think I may still be on cloud nine from my surprise birthday party last weekend.  Yep, definitely am.

And I do believe that the tremendous amount of effort taken to bring everything together deserves at least one more shout out.

So...

Thank you, thank you, thank you, my dearest mother and best, best friends for everything you did last weekend!  It was most definitely a weekend I will always remember ☺

Fortunate for me [and my unexpected guests!] I had already planned breakfast meals for the weekend.  So Sunday morning, as everyone made their way to the kitchen one by one, we were all able to sit down to a rather large breakfast spread of fruit, toast [with peanut butter], ridiculously good coffee cake [post to come] , and of course, this [healthier] Ham and Cheese Breakfast Casserole.

Now, try not to judge this flavorful, hearty, and savory casserole on the pictures I have provided.  We were all anxiously waiting for this dish to pop out of the oven, so once it did, I snapped some fast pictures before letting everyone have at it.  Thus, no pictures of the gooey cheesiness, chunks of turkey ham, and luscious bread. Oh, and loads of soft spinach and roasted red peppers.  Nope.  Just pictures of the top.  Sorry...

I would have tried to take a couple of pictures of the inside of the casserole once everyone was done.  But, I didn't really have that option because the entire pan got devoured.  Yep folks, the entire thing.  None left.  So I guess that speaks for just how good this is.  I quite honestly wasn't expecting such superb quality since this was labeled a 'healthier' recipe.  I mean healthy means no flavor, right dad?  WRONG.  And I think my dad would even agree with me on that one.

Now, I know it's the morning right now, but there's still time to gather the ingredients together and slap this sucker in the oven.  Or you can always save it for next weekend.  But I wouldn't recommend waiting that long  .

My Notes:

• The only things I changed in this recipe was the bread type and ham.  I used a rustic round loaf of white bread my mom and I grabbed from the Bread Oven while we were out shopping.  Oh, and it was the best bread I've ever had.  So if you're in Omaha, GO THERE.  Or don't, so there's more bread for me.  And then I used Turkey Ham in place of the ham steak.  Maybe those are the same things, but I'm not quite sure...

From EatingWell.com

Ingredients:

4 large eggs

4 large egg whites

1 c. nonfat milk

2 tbsp. Dijon mustard

1 tsp. minced fresh rosemary

1/4 tsp. ground pepper

5 c. chopped wilted spinach

4 c. whole grain bread, crusts removed if desired

1 c. diced ham steak

1/2 c. chopped jarred roasted red peppers

3/4 c. shredded Gruyere or Swiss cheese

Directions:

1. To wilt spinach, rinse thoroughly with cold water.  Transfer to large microwave-safe bowl.  Cover with plastic wrap and punch several holes in it.  Microwave on high for 2 to 3 minutes or until wilted.  Squeeze out extra moisture; set aside.
2. Heat oven to 375°F.  Coat 11x7-inch baking dish with non-stick cooking spray.  Thoroughly whisk eggs, egg whites and milk in a medium bowl.  Add mustard, rosemary and pepper; whisk to combine.  Toss spinach, bread, ham, and roasted red peppers in a large bowl.  Add egg mixture and toss well to coat.  Transfer to baking dish and push down to compact.  Cover with foil.
3. Place in refrigerator overnight or bake immediately for 40 to 45 minutes until custard has set.  Remove foil, sprinkle cheese and continue baking 15 to 20 minutes until casserole has puffed and top is golden.

Yield: 6 servings

Nutrition Facts (per serving): Calories 286 ; Fat 10g ; Cholesterol 167mg ; Carbohydrates 23g ; Protein 23g ; Fiber 4g ; Sodium 813mg ; Potassium 509mg