antipasto squares

servings: 6-8       prep time: 15 minutes      cook time: 30 minutes      total time: 1 hour

ingredients
2 cans crescent dough
1/2 lb. deli ham
1/4 lb. pepperoni (could also use salami)
1/4 lb. sliced provolone
1/4 lb. sliced mozzarella
1 c. sliced pepperoncini
2 T olive oil
1/4 c. grated parmesan
1 tsp. dried oregano

directions

1. preheat oven to 350 degrees and grease a baking sheet with cooking spray.
2. unroll one can of crescents onto greased baking sheet and pinch seams together.
3. layer ham, provolone, pepperoni (or salami), mozzarella, and pepperoncini.
4. unroll second crescent dough and place on top of pepperoncini. pinch crescent sheets together to seal.
5. brush olive oil all over the top of crescent dough and then sprinkle parmesan and oregano on top.
6. bake until crescent dough is golden and cooked through, about 30 minutes. (if the crescent dough is browning too quickly, cover with foil.)
7. let cool for 10-15 minutes before slicing into squares.

source

french toast bake

prep time: 20 minutes       cook time: 45 minutes – 1 hour      total: 1 hour – 1 hour and 20 minutes      makes 8-10 servings

ingredients
1 loaf sourdough bread
8 eggs
2 c milk
1/2 c heavy cream
3/4 c sugar
1 T vanilla

topping:
1/2 c flour
1/2 c brown sugar
1 tsp cinnamon
1/4 tsp salt
1/2 c cold butter, cut into pieces

directions

1. cut loaf into cubes and place evenly in a greased 9×13 pan.
2. in a bowl, mix together eggs, milk, heavy cream, sugar, and vanilla. pour evenly over bread.
3. cover your pan and refrigerate overnight.
4. mix together flour, brown sugar, cinnamon, and salt in a medium bowl.
5. cut in butter with this mixture until crumbly and place in a ziploc bag and refrigerate overnight as well.
6. take pan and ziploc out when ready to bake. sprinkle crumbly mixture evenly over the bread.
7. bake at 350 degrees for 45 minutes to 1 hour depending on how soft you like it.

source

kiddie recipes

i forgot about these recipes because i had published them to a private blog, but i wanted to make it more accessible to myself (and others who are interested), so i decided to copy them here too.

i found this great recipe for homemade applesauce. in case the link isn’t working (or doesn’t work in the future), here it is:

homemade applesauce

prep time: 15 min.     cook time: 25 minutes     servings: 12

ingredients
6 lbs. apples, peeled, cored, and cut into quarters
1 c apple juice or apple cider
juice of 1 lemon
1/2 c brown sugar, packed
1 tsp cinnamon, or more to taste
optional ingredients: nutmeg, allspice, butter

directions

1. combine all ingredients in a large pot and cook over medium heat, stirring occasionally, for 25 minutes.
2. carefully puree in a food processor or blender until smooth. don’t worry if you think you’ve blended it too much; it will thicken in the refrigerator. what i usually do is pour half into the blender and puree until smooth. then the other half, i’ll blend it less, so it’s more chunky and then mix the smooth and chunky together.
3. store in the fridge and serve !

sweet cornbread

prep time: 30 minutes       bake time: 45 minutes       total time: 1 hour, 15 minutes

ingredients
1 c cornmeal
3 c flour
1 1/3 c sugar
1 T baking powder
1 tsp salt
2/3 c oil
6 T melted butter (could just be softened)
2 T honey
4 eggs, beaten
2 1/2 c milk

directions

1. preheat oven to 350 degrees.
2. in a bowl (second largest bowl [my own notes]), combine cornmeal, flour, sugar, baking powder, and salt.
3. add the oil, butter, honey, eggs, and milk.
4. pour into a greased 9×13 pan (if using 8×8 square pan, halve recipe).
5. bake for 45 minutes and check to see if baked through using a toothpick.

source – recipe from gail chang (and she received the recipe from her friend)

cornbread with berry compote

prep time: 20 minutes     bake time: 20-45 minutes      total: 40-65 minutes

ingredients
3-4 ears of corn, shucked (or 1 15 oz. can of corn, save some of the liquid)
1 1/4 c buttermilk (milk with vinegar/lemon juice can be substituted)
3 eggs
1/2 c maple syrup
2 c cornmeal
1 c all purpose flour
4 tsp baking powder
pinch of salt
1/2 c cold unsalted butter, cut in 1/2-inch cubes

for berry compote
1 pint berries of your choice (blackberries or blueberries work best)
4 T honey (or maple syrup can be substituted)
zest of 1 lemon
1/2 c water (can add more if needed)

directions

1. preheat oven to 375 degrees.
2. in a small bowl, whisk together the buttermilk, eggs, and maple syrup.
3. in a food processor or blender (or medium size bowl), combine the cornmeal, flour, baking powder, and salt, pulsing a few times to mix.
4. add the butter and corn kernels and pulse until corn and butter are coarsely chopped.
5. stir this dry mixture into the wet mixture and transfer to a lightly oiled baking dish. (don’t use pam spray – it ends up being too oily.)
6. bake for (45 minutes for 9×9 pan, 23 minutes for 9×13 pan) until golden and a toothpick comes out clean. rest 20 minutes before cutting.

for berry compote: combine all of the ingredients in a small sauce pot, and bring to a boil. simmer for 10 minutes, just until berries begin to break down slightly.

sources (1 & 2)