Loaded Cauliflower Casserole

My husband likes cauliflower. Me, not so much. I looked for a recipe that I would like and would please my husband.  This recipe mimics a loaded baked potato.  I liked it well enough, but would prefer an actual baked potato.  If you like cauliflower this would be a great option. If you don't particularly care for cauliflower, this makes it pretty tasty!

Loaded Cauliflower Casserole

1 head of cauliflower

6 bacon slices

1/2 cup sour cream

1/2 cup mayonnaise 

1 teaspoon minced garlic

1/2 teaspoon salt

1/4 teaspoon pepper

2 cups Colby/Monterey Jack cheese, shredded

6 Tablespoons chopped chives  I liked the chives, but you can also use finely chopped green onions

Preheat the oven to 425°. Spray 13x9 baking dish with Pam. 

Cut the cauliflower head into florets.  Steam until just tender.

While the cauliflower is steaming, cook 6 slices of bacon until crisp.  Drain on a paper towel. 

In a large bowl, mix the sour cream, mayo, garlic and salt and pepper.

Chop the bacon into small pieces. Add half to the mayo mixture. Mix in with 1 cup of the shredded cheese and 1/2 of the chives. 

Add in the cauliflower and gently mix in.

Spread the cauliflower mix into the prepared baking dish.  

Top with the remaining bacon and cheese.  Reserve the chives.

Bake for 20 minutes. Sprinkle the remaining chives over the dish and serve.

Egg Bread

 I’m still exploring various bread recipes. I started looking for egg bread.  This is what I made.

Egg Bread

2 cups milk

1/4 cup butter

6 cups bread flour

2 packages yeast

1 1/2 teaspoons salt

3 eggs

Butter for brushing on the loaves, optional

Heat the butter and milk over medium heat just until the butter melts. 

Don’t get it too hot. We’re going for warm.  I tested in with my finger!

In the mixing bowl place 3 cups of bread flour, the yeast and the salt and mix. 

I don’t usually make bread without proofing the yeast, but decided to trust the new yeast and follow this recipe.

Pour in the milk and butter mixture and stir with the dough hook.

Whisk 3 eggs in a small bowl and add to the mix. 

Add the remaining 3 cups of flour, one cup at a time. 

Let the dough hook knead for a few minutes until the dough pulls away from the bowl and starts to climb the dough hook.

Sprinkle a small amount of flour on a clean counter.  Place the dough on the counter   

It will still be a little sticky.  Knead for about 5 minutes. Shape into a ball.  

Pour about 1 tablespoon into a large bowl and smear it up the sides. Put the dough in the bowl and flip it over to coat all sides with the oil. 

Cover the bowl with plastic wrap and set it in a warm spot for 1 hour. It should double in size.  

Spray Pam in two bread pans.  

Punch down the dough and divide it in two pieces.  Save the plastic wrap.

Roll out the bread into a rectangle, popping any air bubbles. Roll up the bread, pinching the seams as you go.  

Fold over the ends to fit in the bread pan and seal all seams with pinching. 

Place the bread dough logs in the pans.  Cover with the saved plastic and set in a warm spot for about 30 minutes or until they have doubled in size.

Preheat the oven to 350°. Bake for 30 minutes.  Or until a golden brown and when it sounds hollow when thumped.

The bread REALLY expanded in the oven  I think there was enough dough for 3 smaller loaves.  I may try that next time.

I opted to brush a small amount of butter over the tops of the bread and then turned them out on cooling racks.

This was a good, yet giant bread. I loved it plain and warm with butter. 

Lee likes it toasted and with peanut butter .

 

Creamy Sausage Ditalini Soup

 It’s cold and rainy so that makes it a good day for a hearty soup.  Homemade bread goes great with this!

Creamy Sausage Ditalini Soup

1 Tablespoon Olive Oil

1 small onion or half of a large one

2 teaspoons minced garlic

Sweet Italian sausage. I used 3 links, but you do you. 

1 can diced tomatoes

4 cups chicken broth

1 cup light whipping cream

1 cup Ditalini

1 cup shredded Parmesan cheese

1/2 teaspoon basil

1/2 teaspoons oregano

Heat 1 Tablespoon olive oil in a Dutch oven.  I like to squeeze the sausage out of the casing in small lumps.

.  

I chop it as it is browning to make smaller pieces. Remove the sausage and set side.

Sauté the onions for a few minutes in the drippings until they become translucent.  

Add a bit of olive oil if needed. 

Add the minced garlic and cook for about 30 seconds.

  

Place the undrained tomatoes in the pan and mix. Pour in the chicken broth and sprinkle in the basil and oregano.  

Bring to a boil and add in the ditalini. Cook until the pasta is al dente, about 8-10 minutes, stirring regularly to prevent sticking.

Stir in the cream. Add the Parmesan cheese as you stir. 

Return the sausage to the pot and cook until it heats through.  Add salt and pepper to taste.

This soup was creamy and a perfect soup for a cold winter evening.

Overnight French Toast

 I saw an overnight French toast recipe that looked interesting. We were having company over and this looked like a good option. I had some homemade bread in the freezer and I thought I would use that up before I made new bread. And previously frozen bread seemed a good option for this dish as fresh bread is too good to use!

Overnight French Toast

16-18 slices of bread

6 eggs

1 cup milk

1/2 cup heavy whipping cream

1 teaspoon vanilla

1/2 cup, or m1 stick of butter

1 cup brown sugar

Cinnamon

Check how many slices will fit in your 9X13 baking dish and double it. Cut off the crusts of the bread. 

I didn’t have quite enough so I had to fill in the gaps with the crusts upside down.

Place the eggs, milk and cream in a medium bowl.  Whisk to mix.

Melt the butter in a microwave safe dish. I used a 2 cup Pyrex measuring cup. 

Mix in the brown sugar. 

Pour the butter and sugar mixture in the baking dish. 

Place a layer of bread on top.  Cut any extra pieces to fill out any gaps. 

Pour half of the milk and egg mixture on top of the bread  Sprinkle with cinnamon.

Layer the rest of the bread in the dish  pour the remaining milk and egg mixture over the bread. Press down gently to moisten all the slices. 

Sprinkle with cinnamon, cover the dish with plastic wrap and place in the refrigerator overnight.

Place the dish on the counter to take the chill off.  Preheat the oven to 350°.  Cover with foil and bake for 30 minutes. Remove the foil and bake an additional 15 minutes.

Let sit for 5-10 minutes.  Then cut into squares. You may want to flip it over to have the buttery goodness on top! 

You may want to sprinkle powdered sugar on top. Or serve with syrup.  Or both!

Or even serve with bacon!