Overnight Ham and Egg Casserole

8 slices thick or dried bread, cut into 1 inch cubes

2 1/4 c. cubed smoke ham (about 1 pound)

2 c (8 oz) shredded Cheddar cheese

12 eggs, beaten

3 c half and half

1/4 c chopped fresh parsley

1 teaspoon salt

1 teaspoon dry mustard

1/2 teaspoon garlic powder

1/2 teaspoon ground black pepper

1/4 teaspoon paprika to garnish

Layer half of bread cubes in a greased 9x13 baking pan. Sprinkle halfof ham and 1 c cheese over bread. Layer the rest of the bread and ham. In a large bowl combine eggs, half and half, parsley, salt, mustard, garlic powder, and pepper. Beat until well blended. Pour egg mixture over ham and bread. Sprinkle with 1 c remaining cheese and paprika. Cover and chill overnight.

Remove Casserole from fridge 30 min before baking. Bake uncovered in a 350degree oven for 50-60 minutes or until a knife inserted in center comes out clean.

Yield: 8-10 Servings

Calzones

Here are my two favorite calzone recipes - the first one is the one I made you ;)

INGREDIENTS

	Pizza Dough recipe  (or frozen dinner rolls), divided and shaped into six balls, or 8 for smaller servings.
Diced smoked mozzarella
Sliced fresh mozzarella
Fresh ricotta
Grated parmesan
Grilled Italian sausages, roughly chopped
Sauteed sliced onions and green, red and cubanelle peppers PREPARATION FOR FILLING: INGREDIENTS 6 sweet Italian link sausage Olive oil 1 medium Spanish onion, peeled and sliced thin lengthwise 1 medium red pepper, cored, seeded and sliced thin, approx 1/4-inch thick 1 medium green pepper, cored, seeded and sliced thin, approx 1/4-inch thick 1 cubanelle pepper, cored, seeded and sliced thin, approx 1/4-inch thick 1 plump clove garlic, minced 1/2 teaspoon dried oregano Salt 4 seeded Italian rolls PREPARATION: Heat a large pot of water to a boil. Cook the sausages in the boiling water for about 10 minutes. Drain on a paper towel-lined plate and set aside. Heat a large griddle, grill or sauté pan over medium-high. Swirl in a couple tablespoons of olive oil. When hot, add the onions, peppers and a pinch of salt. Stir well to combine and dial down the heat to med-low. Cook, occasionally turning, until vegetables begin to soften, about 5- 7 minutes. Add the garlic, oregano and another pinch of salt; continue cooking until all is softened, juicy and delicious. Some browning is fine. Push the sausages to one end of the griddle. Drizzle a little oil on that end and place the sausages there. Cook the sausages, turning, until browned and crispy and cooked through. When ready to fill dough, add cheeses.

PREPARATION FOR DOUGH:

1. Place a pizza stone in the oven and preheat oven to 475° F.
2. Pat/roll/stretch dough into 8” circle. Lift round onto floured peel. Working quickly, arrange the filling of your choice down the center nearest to you, leaving a ½” border. Gently fold top of dough over, stretching as needed to meet edges of other half. Pinch edges to seal with fingers, or with the tines of a fork. Cut 2 small vents in the top.

Shake the calzone onto the pizza stone. Bake until nice and brown, 8-10 minutes. Using a peel, remove from oven. Sprinkle with parmesan, if desired and serve immediately.

Rachel Ray's calzones:

Prep Time:

15 min

Cook Time:

20 min

Ingredients

• 1 1/3 pounds raw Italian sweet sausage, casing removed
• A drizzle olive oil
• 2 cups ricotta
• A handful flat leaf parsley, chopped
• 2 cloves garlic, chopped
• A handful grated Parmigiano, plus extra, for knots
• 1/4 teaspoon nutmeg, freshly grated or a couple pinches of ground
• A few grinds black pepper
• 2 tablespoons chopped pimento
• 2 (10-ounce) tubes prepared pizza dough
• 2 cups shredded mozzarella
• Garlic oil (1 or 2 cloves chopped and heated in 1/2 cup extra-virgin olive oil)
• 2 cups tomato, marinara or pizza sauce for dipping or Five Minute Spicy Marinara, recipe follows

Directions

Preheat oven to 425 F.

Brown sausage in a small skillet in a drizzle of olive oil. Transfer the cooked crumbled sausage to a paper towel lined plate to drain.
Combine sausage with ricotta, parsley, garlic, Parmigiano, nutmeg, pepper, and pimento. Roll out doughs and halve cross-wise. Place a dough rectangle on a nonstick cookie sheet. Use 1/2 cup mozzarella on half of each dough rectangle and pile a mound of filling on half of the total area. Fold dough over and pinch edges to seal. The result is a rectangular turnover.
For half-moon shaped calzones, trim excess dough. Roll dough bits into strips, tie in knots and brush with garlic oil and cheese. Garlic knots are fun to dip at the table.
Bake calzones 15 minutes or until golden all over. Serve calzones with warm tomato, marinara, or pizza sauce for dipping.
Cook's Note: For an additional time saver, 2 packages precooked sausage crumbles, 8 ounces each, may be substituted for raw Italian sausage used in the above recipe.

Five Minute Spicy Marinara:

• 2 tablespoons (two turns around the pan) extra-virgin olive oil
• 3 cloves garlic crushed
• 1/2 teaspoon crushed red pepper flakes
• 1 (32 ounce) can chunky style crushed tomatoes
• Salt and pepper
• 1 teaspoon Italian dried seasoning
• 1 handful Italian parsley leaves, chopped

Add olive oil to medium saucepan over moderate heat. Add garlic and crushed pepper to the heated olive oil; when pepper snaps and garlic sizzles, stir in crushed tomatoes. Season sauce with salt, pepper, and Italian seasoning. Cook for five minutes and stir in parsley. Serve.

Yield: 4 servings

World's best cinnamon rolls

For the dough:
3/4 cup cottage cheese (4% milk fat)
1/3 cup buttermilk
1/4 cup granulated sugar
4 Tbs real butter, melted
1 tsp. pure vanilla extract
9 oz. (2 cups) flour; more for rolling
1 Tbs. baking powder
1/2 tsp. table salt
1/4 tsp. baking soda

Filling
1/2 C (1 stick) real butter at room temp, divided
3/4 C packed brown sugar
1 T cinnamon

Glaze
1 C powdered sugar
2 T butter, melted
2 T milk or cream
1 t vanilla extract

Preheat the oven to 375 degrees.

In a food processor, combine the cottage cheese, buttermilk, sugar, melted butter, and vanilla. Process until smooth, about 10 seconds. Add the flour, baking powder, salt, and baking soda and pulse in short bursts just until the dough clumps together (don’t over-process). The dough will be very soft, probably softer than you're used to. Don't add anymore flour! Scrape the dough out onto a lightly floured surface and knead a few times just until smooth. Roll the dough into a rectangle, about 12x15 inches.

Now put your filling on. After the rolls are filled and cut. Place them in a glass pie dish that has been sprayed with cooking spray.Bake for 20-25 minutes or until the tops are golden brown.

When the rolls have a few minutes left in the oven. Whisk your glaze ingredients together. When the rolls are done cooking, let them cool for five minutes. Then spread the glaze over the top! They are the best when they are fresh out of the oven, but they still taste delicious the next day!

Puff Oven Pancakes aka German Pancakes

Ingredients:
4 Tbs butter
6 eggs
1 cup flour
1 tsp salt
1 cup milk

Preheat oven to 425. Put butter in a 9 by 13 pan and put the pan in the oven. Meanwhile blend the other ingredients together until there are no lumps. Take the pan out of the oven when the butter is melted (make sure you don't burn it.) Pour batter into the pan and put the pan in the oven. Bake for 15-20 minutes.

Tuscan Flat Bread

1 Tbs yeast

1 Tbs. sugar

2 c warm water

4 c flour

2 tsp salt

2 tsp crushed rosemary

1/4 c melted butter

Dissolve yeast and sugar in warm water. Let sit for 2-3 minutes. Add flour, salt and rosemary. Spread dough to the edges of greased, lipped jellyroll pan. Pour butter on dough and spread to cover all the dough. Let rise 30 minutes. Bake at 400° for 20 minutes. Serve warm.