Favorite Recipes

Hands preparing asparagus for a frittata
ASPARAGUS FRITTATA
  • INGREDIENTS
  • COOKING IT UP
INGREDIENTS
  • 1/2 lb fresh asparagus spears
  • 6 eggs
  • 3/4 cup cottage cheese
  • 2 teaspoon yellow mustard
  • 1/8 teaspoon salt
  • Dash pepper
  • 1 cup sliced mushrooms
  • 1 medium tomato
COOKING IT UP

Melt 1 teaspoon butter into a 10″ ovenproof skillet. Cut asparagus spears into 1/2″ pieces. Sautee 2-3 minutes. Add mushrooms. Sautee 2-3 minutes. Whisk eggs until foamy. Mix in cottage cheese, mustard, salt and pepper. Pour over asparagus/mushrooms. Cook over low heat until mixture bubbles and begins to set around edges. Bake uncovered at 400 degrees for about 10 minutes or until set. Garnish with chopped tomato.

Up close image of french bread casserole drenched in syrup
FRENCH TOAST CASSEROLE
  • INGREDIENTS
  • COOKING IT UP
INGREDIENTS
  • 4 large eggs
  • 1-1/2 cups milk 
  • 1 teaspoon vanilla extract
  • 1/2 cup maple syrup
  • 4 ounces cream cheese
  • 4 cups bread
  • 1/3 cup golden raisins
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 2 tablespoon granulated sugar
  • Fresh strawberries or blueberries
COOKING IT UP

Spray a 9×9″ baking dish with non-stick cooking spray. Cut day-old French or Italian bread into 1/2″ cubes (approximately 4 cups); place in a single layer in the baking dish. Sprinkle 1/3 cup golden raisins over the bread cubes. Cut 4 oz of cream cheese into small cubes and arrange evenly over bread. Whisk Together:  4 large eggs, 1-1/2 cups milk, 1 teaspoon vanilla extract , 1/2 cup maple syrup. Pour egg mixture evenly over bread. Cover and refrigerate at least 4 hours or overnight. Before baking, whisk together: 2 eggs and 1/2 cup milk; pour over bread. Combine 1 teaspoon cinnamon and 2 tablespoons granulated sugar; sprinkle over casserole. Bake at 350°, lightly covered with foil, until puffed and golden brown and knife inserted in center comes out clean; about 40-45 minutes. Serve with maple syrup, or top with fresh strawberries or blueberries.