Yellow cake soaked in cheesecake pudding and salted caramel, topped with Cool Whip and a salted caramel swirl.
- 1 – 9×13 yellow cake, prepared (box mix or homemade)
- 3.4 oz. instant pudding mix, cheesecake flavored
- 1 1/2 cups milk
- 1/2 cup salted caramel sauce (I love Smuckers Salted Caramel Sundae Sauce)
- 8 ounces Cool Whip
- More salted caramel sauce to drizzle over top
- Once cake is baked and still warm, poke holes all over the top of the cake using the handle of a wooden mixing spoon.
- Whisk together the pudding mix, milk, and 1/2 cup salted caramel sauce until smooth. Immediately pour mixture over the cake, aiming to fill the holes as best as possible.
- Cover and chill for about an hour.
- Spread Cool Whip on top and drizzle with more salted caramel sauce (use a knife to swirl the caramel sauce into the Cool Whip). Cover and chill for an additional 3 hours (or longer).
Cloud Bread is soft and pillowy light. Don’t let the name fool you. It’s not really bread but a bread replacement.
It contains no flour so of course, they’re grain-free. Four simple ingredients is all you need. Made with eggs, cream cheese, cream of tartar and sweetener.
These have been around for awhile now. Not sure where I’ve been but I have only just discovered them.
High in protein and low in carbs. Sounds good to me.
And you know what else is great? It’s super easy to make.
- 3 large eggs, separated
- 3 tablespoons cream cheese, room temperature
- 1/4 teaspoon salt
- 1/4 teaspoon cream of tartar
- 1 teaspoon sweetener
- Preheat oven to 300 degrees Fahrenheit. Line a baking sheet with parchment paper.
- Mix together egg yolks, salt, cream cheese and sweetener in a small bowl. Set aside.
- Using an electric mixer, whisk egg whites and cream of tartar on high speed until stiff peaks are formed, about 5-6 minutes.
- Gently fold in cream cheese mixture. Try not to deflate the egg whites.
- Scoop batter onto prepared baking sheet, into even rounds, about the size of a hamburger bun.
- Bake for 30 minutes, or until golden brown.
- Transfer bread to wire rack and let cool.
This is the ultimate make-ahead breakfast casserole. For the best results, assemble it the night before. The next morning, pour the remaining milk over top, and knock off the chill by letting it stand 45 minutes before baking.
- 1/2 (16-oz.) French bread loaf, cubed (about 4 cups)
- 8 (6-inch) fajita-size corn tortillas, cut into strips
- 2 cups shredded cooked chicken
- 2 1/2 cups grated pepper Jack cheese, divided
- 3 tablespoons butter
- 1 (14.5-oz.) can diced tomatoes, drained
- 3/4 cup chopped onion
- 1/2 cup chopped celery
- 1 (4-oz.) can diced green chiles, drained
- 2 garlic cloves, pressed
- 1 bell pepper, chopped
- 1 teaspoon kosher salt
- 3/4 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 10 large eggs
- 1 (10 3/4-oz.) can condensed cream of mushroom soup
- 2 1/2 cups milk, divided
- Toss together first 2 ingredients, and place in a lightly greased 13- x 9-inch baking dish. Sprinkle with chicken and 2 cups cheese.
- Melt butter in a medium saucepan over medium heat. Add tomatoes and next 8 ingredients, and cook, stirring often, 5 to 8 minutes or until tender. Remove from heat, and cool 10 minutes.
- Whisk together eggs, soup, and 1 1/2 cups milk in a large bowl. Pour over bread mixture. Sprinkle with cooled onion mixture. Cover with plastic wrap, and chill 8 to 24 hours.
- Pour remaining 1 cup milk over strata; top with remaining 1/2 cup cheese. Let stand 45 minutes.
- Preheat oven to 325°. Bake strata 1 hour and 10 minutes or until set. Serve immediately.
You can assemble this up to four days ahead, and keep in the fridge; then let it stand at room temp for 30 minutes before baking.
- 1 1/2 pounds smoked sausage, chopped
- 1/2 teaspoon table salt
- 1 1/2 cups uncooked quick-cooking grits
- 2 (8-oz.) blocks sharp Cheddar cheese, shredded
- 1 cup milk
- 1 1/2 teaspoons chopped fresh thyme
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 4 large eggs, lightly beaten
- Vegetable cooking spray
- Preheat oven to 350F°.
- Brown sausage in a large skillet over medium-high heat, stirring often, 7 to 9 minutes or until cooked; drain on paper towels.
- Bring salt and 4 1/2 cups water to a boil in a large Dutch oven over high heat. Whisk in grits, and return to a boil. Cover, reduce heat to medium, and simmer 5 minutes or until thickened, whisking occasionally.
- Remove from heat; add cheese, stirring until completely melted.
- Stir in milk and next 4 ingredients.
- Stir in sausage.
- Spoon mixture into a lightly greased (with cooking spray) 13- x 9-inch baking dish.
- Bake at 350° for 50 minutes to 1 hour or until golden and cooked through.
- Let stand 5 minutes before serving.
Impress your brunch company with this clever, simple spin on a traditional quiche.
- 1 (10-oz.) package frozen chopped spinach
- 1 (16-oz.) package ground pork sausage
- 2 cups reduced-sodium chicken broth
- 1 cup whipping cream
- 1/2 teaspoon table salt
- 1 cup uncooked regular grits
- 1 cup grated Asiago cheese
- 1/4 teaspoon ground black pepper
- 1 cup (4 oz.) freshly shredded white Cheddar cheese, divided
- 3 large eggs, lightly beaten
- 1 1/2 tablespoons plain white cornmeal
- Thaw spinach; drain well, pressing between paper towels.
- Cook sausage in a large skillet over medium-high heat, stirring often, 5 minutes or until sausage crumbles and is no longer pink; remove from skillet, and drain.
- Preheat oven to 350°.
- Bring broth, cream, and salt to a boil in a large saucepan over medium-high heat.
- Gradually whisk in grits, and return to a boil. Cover, reduce heat to medium-low, and simmer, whisking occasionally, 12 to 15 minutes or until thickened.
- Remove from heat; stir in Asiago, pepper, and 3/4 cup Cheddar until melted. (Mixture will be very thick.)
- Gradually stir about one-fourth of hot grits into eggs; stir egg mixture into remaining hot grits.
- Stir in spinach and sausage until blended.
- Sprinkle bottom and sides of a lightly greased 10-inch deep-dish pie plate with cornmeal.
- Spoon grits mixture into pie plate; sprinkle with remaining Cheddar cheese.
- Bake at 350° for 55 minutes or until set.
- Remove from oven to a wire rack, and cool 30 minutes.
- Prepare recipe as directed through Step 10.
- Cover tightly with plastic wrap and heavy-duty aluminum foil.
- Place quiche in a 2-gal. zip-top plastic freezer bag.
- Freeze up to 1 month.
- Thaw in refrigerator 24 hours.
- Let stand at room temperature 30 minutes, and bake as directed.
Recipe may be doubled and baked in a 13- x 9-inch baking dish for 1 hour.