Holiday Cutout Cookies

Holiday Cutout Cookies
The only limit to these fun cutouts is your cookie cutter collection and your imagination!
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Ingredients
  1. 1 cup butter, softened
  2. 1 cup shortening
  3. 3 cups sugar
  4. 4 large Rosemary Farm eggs
  5. 6 tablespoons evaporated milk
  6. 2 teaspoons vanilla extract
  7. 2 teaspoons almond extract
  8. 6 cups all-purpose flour
  9. 1 teaspoon baking soda
  10. 1/2 teaspoon salt
FROSTING
  1. 3 cups confectioners' sugar
  2. 1 teaspoon vanilla extract
  3. 4 to 6 tablespoons half-and-half cream
  4. Food coloring of your choice, optional
  5. Assorted sprinkles
Instructions
  1. In a large bowl, cream butter, shortening and sugar until light and fluffy. Beat in eggs, milk and extracts. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Divide dough into four portions. Shape each into a disk; wrap in plastic. Refrigerate, covered, overnight or until firm enough to roll.
  2. Preheat oven to 400°. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with floured 3-in. holiday cookie cutters. Place 1 in. apart on ungreased baking sheets.
  3. Bake 5-7 minutes or until edges are lightly brown. Remove from pans to wire racks to cool completely.
  4. In a large bowl, beat confectioners’ sugar, vanilla and enough cream to reach a spreading consistency. If desired, beat in food coloring. Frost and decorate cookies as desired. Yield: about 10 dozen.
Notes
  1. Freeze option: Freeze non-decorated cookies in freezer containers. To use, thaw in covered containers and decorate as desired.
Adapted from Taste of Home
Adapted from Taste of Home
Rosemary Farm http://www.rosemaryfarm.com/

Vanilla Bean Pudding

Vanilla Bean Pudding
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Ingredients
  1. 2 1/2 cups 2% reduced-fat milk
  2. 1 vanilla bean, split lengthwise
  3. 3/4 cup sugar
  4. 3 tablespoons cornstarch
  5. 1/8 teaspoon salt
  6. 1/4 cup half-and-half
  7. 2 large egg yolks
  8. 4 teaspoons butter
Instructions
  1. Place milk in a medium, heavy saucepan. Scrape seeds from vanilla bean; add seeds and bean to milk. Bring to a boil.
  2. Combine sugar, cornstarch, and salt in a large bowl, stirring well. Combine half-and-half and egg yolks, stirring well. Stir egg yolk mixture into sugar mixture. Gradually add half of hot milk to sugar mixture, stirring constantly with a whisk. Return hot milk mixture to pan; bring to a boil. Cook 1 minute, stirring constantly with a whisk. Remove from heat. Add butter, stirring until melted. Remove vanilla bean; discard.
  3. Spoon pudding into a bowl. Place bowl in a large ice-filled bowl for 15 minutes or until pudding cools, stirring occasionally. Cover surface of pudding with plastic wrap; chill.
Notes
  1. Vanilla beans can be expensive, but their superior flavor is worth the investment. Substitute vanilla paste or one teaspoon real vanilla extract if necessary. Stir extract in with the butter.
Adapted from My Recipes
Adapted from My Recipes
Rosemary Farm http://www.rosemaryfarm.com/

Mini Eggnog Cheesecakes

Mini Eggnog Cheesecakes
Yields 12
Let’s turn that favorite holiday drink into... bite-sized ‘eggnog’ cheesecakes! Your guests will love these!
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 16 oz. cream cheese, softened to room temperature
  2. 1/3 c. eggnog
  3. 1/2 c. sugar
  4. 2 Large Rosemary Farm eggs
  5. 1 tsp. ground nutmeg
  6. 1 tsp. ground cinnamon
  7. 1 1/2 tbsp. flour
  8. 1 Pinch salt
  9. 12 gingersnap cookies
  10. Whipped cream, for serving
  11. Caramel sauce, for serving
Instructions
  1. Heat oven to 350 degrees F. Line a muffin tin cups with paper liners.
  2. Place a gingersnap cookie at the bottom of each cup.
  3. In a large bowl, beat cream cheese and sugar until evenly combined.
  4. Add eggnog, nutmeg and cinnamon. Stir until well combined. Add eggs, one at a time, beating after each addition until just blended. Spoon into muffin cups.
  5. Bake for 20 minutes or until centers are almost set. They may jiggle slightly in the center. Refrigerate until chilled, about 3 hours. Remove cheesecakes from muffin pan and discard paper liners.
  6. Dollop whipped cream onto each cheesecake and drizzle with caramel sauce.
Adapted from Delish
Adapted from Delish
Rosemary Farm http://www.rosemaryfarm.com/

Mexican Fried Egg Breakfast Torta

Mexican Fried Egg Breakfast Torta
A fried egg with a gloriously runny yolk mingles with refried beans, red chile gravy, avocado, tomato, and Monterey Jack cheese for one of the most indulgently stimulating starts to the day we know.
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Ingredients
  1. 1 cup good-quality refried beans
  2. 1/2 to 3/4 cup chile gravy or good-quality enchilada sauce
  3. 4 large or extra-large Rosemary Farm eggs
  4. 4 Mexican torta rolls or bolillo rolls, split and toasted
  5. 1 cup shredded Monterey Jack cheese
  6. 1 or 2 ripe red tomatoes, sliced
  7. Handful fresh cilantro leaves, torn
  8. 2 cups shredded iceberg lettuce
  9. 1 large avocado, pitted, peeled, and sliced
Instructions
  1. In a small saucepan, stir together the refried beans and a few tablespoons of the gravy. Stir until warm. In a frying pan, fry the eggs until done to your liking (I usually go for over medium so they’re slightly drippy).
  2. To assemble the sandwiches, spread the bean mixture evenly over the bottom halves of the rolls. Top with the cheese (melt the cheese under the broiler if you like), then the tomato slices, then an egg. Sauce it up with the remaining chile gravy. Sprinkle with some cilantro and the shredded lettuce. Spread the avocado slices evenly on the top halves of the rolls. Close the sandwiches, pressing down to compress them.
  3. Serve as-is or toast in a panini press or in a hot oven for a few minutes if you like.
Notes
  1. Traditional tortas are made with either crusty rolls called bolillos or softer buns called teleras, available in markets with a good selection of Latin American foods. A brioche or soft sandwich buns make fine substitutes.
Adapted from Chowhound
Adapted from Chowhound
Rosemary Farm http://www.rosemaryfarm.com/

Deviled Egg Pasta Salad

Deviled Egg Pasta Salad
A super simple and great recipe for entertaining. Add this delicious recipe to your Thanksgiving menu to wow your guests.
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Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Ingredients
  1. 2 cups cooked pasta
  2. 4 Rosemary Farm eggs, hard-boiled
  3. 1 teaspoon mustard
  4. 1/8 cup mayonnaise
  5. 1 teaspoon vinegar
  6. salt and pepper to taste
Instructions
  1. Put the pasta into a large bowl.
  2. Mash the eggs and add to the bowl with pasta.
  3. Mix together all the remaining ingredients and enjoy.
  4. Garnish if desired.
Adapted from Courtney's Sweets
Adapted from Courtney's Sweets
Rosemary Farm http://www.rosemaryfarm.com/

Pumpkin Bars with Cream Cheese Frosting

Pumpkin Bars with Cream Cheese Frosting
Yields 40
Tired of traditional pumpkin pie? Try these delicious moist pumpkin bars, topped with cream cheese frosting and crunchy pecans.
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Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Ingredients
  1. 2 cups all-purpose flour
  2. 2 tsp. baking powder
  3. 1 tsp. baking soda
  4. 1 tsp. ground cinnamon
  5. 1 tsp. ground ginger
  6. 1/2 tsp. salt
  7. 1/2 tsp. ground nutmeg
  8. 1 can (15 oz.) pumpkin
  9. 2 cups granulated sugar
  10. 3/4 cup vegetable oil
  11. 4 EGGS, room temperature
  12. Cream Cheese Frosting (see below)
  13. 1 cup pecan halves OR coarsely chopped pecans, toasted
Instructions
  1. HEAT oven to 350°F. MIX flour, baking powder, baking soda, cinnamon, ginger, salt and nutmeg in medium bowl.
  2. BEAT pumpkin, granulated sugar, oil and eggs in mixer bowl on low speed until blended. Gradually ADD flour mixture, beating until batter is smooth. SPREAD in greased 15-1/2 x 10-1/2 x 1-inch jelly-roll pan.
  3. BAKE in 350°F oven until wooden pick inserted in center comes out clean, 20 to 25 minutes. COOL completely in pan on wire rack.
  4. FROST pumpkin bars; garnish with pecans. Cut into 40 squares, about 2 x 2 inches each.
  5. For cream cheese frosting: BEAT 8 ounces cream cheese, 1/2 cup unsalted butter and 1 teaspoon vanilla in mixer bowl until smooth. Gradually ADD 3 cups powdered sugar, beating until light and fluffy.
Notes
  1. One Tbsp. pumpkin pie spice can be substituted for the cinnamon, ginger and nutmeg.
Adapted from Incredible Egg
Adapted from Incredible Egg
Rosemary Farm http://www.rosemaryfarm.com/

Cowboy Breakfast Skillet

Cowboy Breakfast Skillet
Serves 4
This will really brighten up your morning.
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Ingredients
  1. 1 tbsp. canola oil
  2. 1/2 bag frozen shredded hash brown potatoes
  3. salt and pepper
  4. 3/4 c. shredded Cheddar cheese
  5. 4 whisked 'Rosemary Farm' eggs
  6. 4 slices cooked bacon, chopped
  7. Sliced scallions (for garnish)
Instructions
  1. Add canola oil to large skillet over medium-heat. Heat oil.
  2. Add potatoes to skillet. Season with salt and pepper. Brown potatoes until crisp.
  3. Add1/2 cup cheddar cheese, eggs, bacon, remaining cheese and scallions.
  4. Bake at 350 degrees F for 10 minutes, or until eggs have set and cheese has melted.
Adapted from Delish
Adapted from Delish
Rosemary Farm http://www.rosemaryfarm.com/

Sweet Potato Hash Brown Egg Cups

Sweet Potato Hash Brown Egg Cups
Serves 12
Eggs and hash browns go together like, well, eggs and hash browns! But eating them in a muffin-form makes them even better.
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 1 tablespoon butter
  2. 1 small onion, finely diced
  3. 3 cups sweet potato tater tots (defrosted)
  4. 1 cup regular potato tater tots (defrosted)
  5. 12 Rosemary Farm eggs
  6. Cooking spray
  7. Salt and pepper
Instructions
  1. Preheat the oven to 400°F.
  2. In a medium skillet, melt butter over medium-low heat. Add the onions and sauté for a few minutes. Add the tater tots, season with salt and pepper and sauté for roughly 10 minutes. Using a wooden spoon, break them up while they cook so they resemble hash browns. Set aside.
  3. Line a few paper towels in a large colander. Place hash brown mixture into the paper towel. Wrap up the potatoes with the paper towel and squeeze out as much water as you can. Then place in a large bowl.
  4. Spray a muffin tin with cooking spray. Take a few tablespoons of the hash brown mixture and place in each cup, using fingers or a rubber spatula to push the potatoes into the bottoms and up the sides of the cup, creating a tight nest. Spray once more with cooking spray.
  5. Place hash browns into oven and bake for 15 to 20 minutes. Let cool slightly.
  6. Crack one egg into each cup. Season tops with salt and pepper. Place back in oven and cook for another 15 minutes, until whites of eggs have set (you can cook for longer if you prefer a firmer yolk).
Notes
  1. Squeezing the grated potatoes in a paper towel before baking them will remove excess water and make for a crispier hash brown shell.
Adapted from TODAY Recipes
Adapted from TODAY Recipes
Rosemary Farm http://www.rosemaryfarm.com/

Pepperoni Pizza Deviled Eggs

Pepperoni Pizza Deviled Eggs
Slices of pepperoni top deviled eggs for a fun, kid-friendly appetizer. The classic yolk mixture gets an Italian update with shredded mozzarella and fresh basil.
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Ingredients
  1. 12 Large Rosemary Farm Eggs
  2. 1/3 Cup Mayonnaise
  3. 1/3 Cup Shredded Mozzarella
  4. ¼ Cup Diced Tomatoes
  5. 2 Tablespoons Chopped Basil
  6. Sliced Pepperonis for Topping
Instructions
  1. Place 12 large eggs in a wide pot; cover with cold water by 1 inch. Bring to a boil. Reduce the heat to medium low; simmer 10 minutes.
  2. Drain the eggs and run under cold water. Peel and halve each egg lengthwise. Scoop out the yolks.
  3. Mash the yolks with 1/3 cup mayonnaise and shredded mozzarella, ¼ cup diced tomatoes and 2 tablespoons of chopped basil.
  4. Spoon into the egg whites; top with sliced pepperoni.
Adapted from Food Network Magazine
Rosemary Farm http://www.rosemaryfarm.com/

Spiralized Potato and Egg Nests

Spiralized Potato and Egg Nests
Serves 1
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Ingredients
  1. 1 large (10 ounce) Russet potato
  2. 2 tablespoons finely chopped onion
  3. 1 tablespoon vegetable oil
  4. 1/4 teaspoon salt
  5. 1/4 teaspoon pepper
  6. 2 large Rosemary Farm eggs
  7. Chopped chives
  8. Coarse pepper
Instructions
  1. Heat oven to 400°F.
  2. Using a Spiralizer, cut potato in spirals.
  3. Place potatoes in paper towels and squeeze the moisture out. This may take several times to dry the potatoes.
  4. Add a small (6 1/2-inch) cast iron skillet to the heated oven for 10 minutes.
  5. In the meantime, in a large bowl, stir potatoes, onion, vegetable oil, salt and pepper until well blended.
  6. Spray hot skillet with nonstick cooking spray. Add potato mixture to skillet and move mixture up the side.
  7. Bake 23 to 25 minutes until the edge is slightly brown and crisp. Remove from oven and add eggs onto the potato mixture.
  8. Bake an additional 10 to 12 minutes or until egg is cooked to your desired consistency. Garnish with chopped chives and coarse pepper.
Notes
  1. This recipe showcases two eggs sunny-side up, but you could scramble two eggs and add sausage, bacon, or veggies.
Adapted from Everyday Good Thinking
Rosemary Farm http://www.rosemaryfarm.com/

Tater Tot Sausage Breakfast Casserole

Tater Tot Sausage Breakfast Casserole
Serves 10
This Tater Tot Sausage Breakfast Casserole is crazy good! Tater tots, sausage and cheese - you can't go wrong with that combination.
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Ingredients
  1. 2 lb hot breakfast sausage
  2. 1 (30-32oz) bag frozen tater tots
  3. 1 tsp salt
  4. 1/2 tsp pepper
  5. 1/4 tsp garlic powder
  6. 1/4 tsp onion powder
  7. 1 1/2 cups shredded cheddar cheese
  8. 1/2 cup mozzarella cheese
  9. 8 Dakota Layers eggs
  10. 2 cups milk
Instructions
  1. Preheat oven to 350 degrees.
  2. In a large skillet, cook sausage until no longer pink. Drain fat.
  3. In a large bowl, toss together tater tots, cooked sausage and cheeses. Pour into a lightly greased 9x13-inch pan.
  4. Whisk together eggs, salt, pepper, garlic powder, onion powder and milk. Pour over tater tot mixture.
  5. **Cover and refrigerate at this point if baking later.**
  6. Bake for 40 - 50 minutes, or until eggs are set.
Adapted from Plain Chicken
Adapted from Plain Chicken
Rosemary Farm http://www.rosemaryfarm.com/

Pita Pocket Breakfast Sandwich

Pita Pocket Breakfast Sandwich
When you’re in a hurry, but want a hearty breakfast, this is it! Oven baked omelettes are easy to throw together and pop into the oven. In less than 20 minutes, you have a melt-in-your-mouth breakfast sandwich.
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Ingredients
  1. 2 large eggs
  2. 2 large egg whites
  3. 1 tablespoon milk
  4. 1 cup baby spinach torn into small pieces
  5. 4 grape tomatoes sliced in half lengthwise
  6. 2 green onions, diced
  7. Sea salt and pepper to taste
  8. ¼ cup Feta cheese crumbles
  9. 1 whole wheat pita pocket, cut in half
  10. 2 teaspoons olive oil
Instructions
  1. Preheat oven to 350 degrees.
  2. In a medium mixing bowl whisk together eggs, egg whites, milk, spinach, tomatoes, green onions, and salt and pepper to taste. Pour egg mixture into an 8” non-stick skillet, place in oven on middle rack. Brush both sides of each pita half with olive oil, place on foil and warm in the oven during the last 2 minutes of cooking time. Cook eggs approximately 15 to 18 minutes or until puffy and just set in the center, but not hard. Sprinkle on the feta cheese and return to the oven for one more minute.
  3. Remove skillet from oven, cut omelet in half and place each half in a pita pocket. Press edges into warm pita and serve immediately.
Notes
  1. Yields: 2 servings | Serving size: ½ pita sandwich | Calories: 297 | Total Fat: 12 g | Saturated Fats: 3 g | Trans Fats: 0 g | Cholesterol: 225 mg |Sodium: 484 mg | Carbohydrates: 21 g | Dietary fiber: 3 g | Sugars: 2 g | Protein: 21 g | SmartPoints: 8 |
Rosemary Farm http://www.rosemaryfarm.com/

Guacamole Breakfast Sandwich

Guacamole Breakfast Sandwich
Yields 4
This is the absolute must-have breakfast sandwich. Crispy, buttery bread with eggs, bacon, guacamole and melted cheese!!
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Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Ingredients
  1. 8 slices bacon
  2. 4 large Rosemary Farm eggs
  3. Kosher salt and freshly ground black pepper, to taste
  4. 4 slices American cheese
  5. 4 tablespoons unsalted butter, at room temperature
  6. 8 slices sourdough bread*
  7. 1 cup guacamole, homemade or store-bought
Instructions
  1. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, flipping once, about 3-4 minutes. Drain excess fat; reserving 1 tablespoon in the skillet. Transfer bacon to a paper towel-lined plate.
  2. Add eggs to the skillet. Cook until white is set but yolk is still runny, about 2-3 minutes; season with salt and pepper, to taste. Place a slice of cheese over each egg during the last 30 seconds of cooking time; set aside.
  3. With a butter knife, spread butter on each slice of bread. Place bread in the skillet and toast, flipping once, until golden brown, about 2-3 minutes.
  4. To assemble the sandwiches, place 4 slices bread on a work surface. Spread with guacamole, topped with bacon, egg, cheese and another slice of bread.
  5. Serve immediately.
Notes
  1. *Any type of bread of your choice can be substituted.
Adapted from Damn Delicious
Adapted from Damn Delicious
Rosemary Farm http://www.rosemaryfarm.com/

Chorizo & Pepper Frittata

Chorizo & Pepper Frittata
Yields 6
Add spice to your breakfast or dinner with a yummy frittata loaded with chorizo sausage, eggs, cilantro and cheese.
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 6 oz. fresh chorizo sausage, casing removed
  2. 1 red bell pepper, thinly sliced
  3. 12 EGGS, beaten
  4. 1/4 cup chopped fresh cilantro OR parsley
  5. 4 oz. queso fresco, crumbled
Instructions
  1. COAT large nonstick skillet with ovenproof handle with cooking spray. COOK chorizo over medium heat, breaking into crumbles, until browned and cooked through, about 5 minutes.
  2. POUR OFF drippings. ADD bell pepper to skillet; sauté until softened, 3 to 4 minutes.
  3. POUR IN eggs; mix lightly and sprinkle with cilantro. Gently SCRAMBLE eggs over medium heat 1 minute. Reduce heat to medium-low. COVER and cook until eggs are almost set, 6 to 8 minutes.
  4. UNCOVER skillet; sprinkle with cheese. BROIL 6 inches from heat until eggs are completely set in center, 2 to 3 minutes. CUT into wedges.
Notes
  1. To make handle ovenproof, wrap it completely in aluminum foil.
  2. 3 oz. cured chorizo sausage link, finely chopped can be substituted for fresh chorizo. Sauté just until heated through, about 1 minute.
  3. Queso fresco is a fresh crumbly Mexican cheese. A fresh goat cheese or a mild feta can be substituted.
Adapted from Incredible Egg
Adapted from Incredible Egg
Rosemary Farm http://www.rosemaryfarm.com/

Avocado BLT Deviled Eggs

Avocado BLT Deviled Eggs
The salty bacon with the creamy egg & avocado make these absolutely delicious.
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Ingredients
  1. 6 hard boiled Rosemary Farm eggs (peeled and cut in half)
  2. ½ large avocado (ripe)
  3. 1 ripe tomato (seeds and membrane removed, finely diced)
  4. 4 sliced crispy chopped bacon (read your label for W30 compliant)
  5. ½ tsp salt (or to taste)
  6. 1 tsp pepper (or to taste)
  7. 1 cup shredded lettuce (I used head lettuce)
Instructions
  1. Cut hard boiled eggs in half lengthwise. Remove yolks and place in small mixing bowl.
  2. Cook bacon until crispy, chopped into small dice.
  3. Remove seeds and inside membranes from tomato and chop into small dice.
  4. Add avocado to egg yolks and thoroughly combine (I used a fork).
  5. Gently stir tomato and bacon into egg/avocado mixture. Reserve a little tomato & bacon for garnish.
  6. Season to taste with salt & pepper.
  7. Using a teaspoon, carefully fill the egg whites up with egg mixture.
  8. Garnish with extra bacon & tomato.
  9. Serve over a bed of shredded lettuce.
  10. Enjoy!
Adapted from Joy in Every Season
Rosemary Farm http://www.rosemaryfarm.com/

Ham, Egg, and Cheese Wraps

Ham, Egg, and Cheese Wraps
Serves 4
These wraps take the trifecta of breakfast foods, ham, eggs, and cheese, and turn them into portable bites that can work as breakfast, lunch or dinner.
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Ingredients
  1. 8 large eggs
  2. 4 teaspoons water
  3. 2 teaspoons all-purpose flour or cornstarch
  4. 1/2 teaspoon fine salt
  5. 4 teaspoons vegetable or coconut oil
  6. 1 1/3 cups shredded Swiss cheese
  7. 4 ounces very thinly sliced ham
  8. 1 1/3 cups loosely packed watercress
Instructions
  1. Place the eggs, water, flour or cornstarch, and salt in a medium bowl and whisk until broken up and the flour or cornstarch is completely dissolved.
  2. Heat 1 teaspoon of the oil in a 12-inch nonstick frying pan over medium heat until shimmering. Swirl the pan to coat the bottom with the oil. Add 1/2 cup of the egg mixture and swirl to coat the bottom of the pan in a thin layer. Cook until the wrap is completely set on the edges and on the bottom (the top can be a little wet, but should be mostly set), 3 to 6 minutes.
  3. Using a flat spatula, loosen the edges of the wrap and slide it underneath the wrap, making sure it can slide easily around the pan. Flip the wrap with the spatula. Immediately sprinkle 1/3 cup of the cheese over the wrap and cook until the second side is set, about 1 minute. Slide it onto a work surface or cutting board (the cheese might not be fully melted yet). While still warm, place a single layer of ham over the egg. Place 1/3 cup of the watercress across the center of the wrap. Roll it up tightly.
  4. Repeat with cooking and filling the remaining wraps. Using a serrated knife, cut each wrap crosswise into 6 (1-inch) pieces.
Adapted from The Kitchn
Adapted from The Kitchn
Rosemary Farm http://www.rosemaryfarm.com/

Croque Madame Casserole With Ham and Gruyère

Croque Madame Casserole With Ham and Gruyère
Serves 6
Feed a crowd with a baked take on the classic French Croque Madame sandwich with smoky ham, melty cheese, creamy sauce, and gently cooked eggs. Serve with a crisp green salad for a lovely brunch, lunch, or dinner.
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Ingredients
  1. 12 (3/4"-thick) slices day-old white bread, such as Pullman, pain de mie, or country bread (a square-shaped loaf works best)
  2. 6 tablespoons unsalted butter
  3. 3 tablespoons all-purpose flour
  4. 3 cups whole milk
  5. 1/4 teaspoon freshly grated or ground nutmeg
  6. 1 1/4 teaspoons kosher salt, divided
  7. 1/2 teaspoon freshly ground black pepper, divided
  8. 3 1/4 cups grated Gruyère (about 10 ounces), divided
  9. 1/4 cup Dijon mustard
  10. 12 thin slices Black Forest ham (about 10 ounces)
  11. 6 large eggs
  12. Nonstick vegetable oil spray
Instructions
  1. Arrange racks in top and middle of oven; preheat to 375°F. If bread is not a day old or still feels moist, arrange slices in a single layer on a baking sheet and bake, flipping once, until dry to the touch but not toasted, 5–10 minutes. Using a 2" ring or cookie cutter or sharp paring knife, cut a hole in the center of 6 bread slices. Trim bread to fit in 2 even layers in a 13x9" baking dish, with the whole slices on the bottom and the slices with holes on the top, forming 6 sandwiches. Remove from dish.
  2. Melt butter in a medium pot over medium heat. Add flour and cook, whisking constantly, until butter foams then subsides (make sure it doesn't brown), and mixture is light gold and thickened, about 3 minutes. Slowly add milk, whisking constantly to prevent lumps from forming. Increase heat to medium-high and cook, whisking, until mixture thickens and coats the back of a spoon, 4–6 minutes. Reduce heat to very low. Whisk in nutmeg, 3/4 tsp. salt, and 1/4 tsp. pepper into the Béchamel sauce. Whisk in 1 cup Gruyère a handful at a time, making sure cheese is melted before adding more. (Béchamel with cheese added is technically called a Mornay sauce.) You should have about 3 1/2 cups of sauce.
  3. Spread one-third of the Béchamel in the dish. Arrange 6 whole slices of bread in a single layer in dish. Spread Dijon evenly on bread. Top each with 2 slices of ham, folding to fit on bread if necessary.
  4. Spread another third of the Béchamel over ham. Sprinkle evenly with 1 cup Gruyère. Place 6 bread slices with holes on top to form 6 sandwiches. Spread remaining Béchamel over sandwiches; sprinkle with 1 cup Gruyère (avoid holes to save room for eggs).
  5. Crack 1 egg into each hole. Sprinkle with remaining 1/4 cup Gruyère. Season with remaining 1/2 tsp. salt and 1/4 tsp. pepper.
  6. Spray a large piece of foil with nonstick spray. Place foil, oiled side down, over baking dish, crimping to seal. Bake on middle rack for 20 minutes. Remove foil, increase oven temperature to 400°F, transfer dish to top rack, and bake until egg whites are just barely set and yolks are still runny (eggs will continue to cook slightly when removed from oven), 8–12 minutes. Let cool 10 minutes before serving.
Adapted from Epicurious
Adapted from Epicurious
Rosemary Farm http://www.rosemaryfarm.com/

Egg and Chorizo Breakfast Casserole

Egg and Chorizo Breakfast Casserole
Serves 6
A family favorite waiting to happen.
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Ingredients
  1. Cooking spray or vegetable oil
  2. 1 tablespoon vegetable oil
  3. 1 large yellow or white onion, diced
  4. 8 ounces fresh Mexican chorizo or soyrizo, casings removed
  5. 1/4 cup finely chopped pickled jalapeños
  6. 1/2 cup crumbled queso freso or Cotija cheese
  7. 10 large eggs
  8. 2 cups whole or 2% milk
  9. 2 tablespoons coarsely chopped fresh cilantro
  10. 1 teaspoon fine salt
  11. For serving: Sour cream, salsa, hot sauce, sliced avocado
Instructions
  1. Arrange a rack in the middle of the oven and heat to 375°F. Lightly grease a 9x13-inch baking dish with cooking spray or oil.
  2. Heat the oil in a large frying pan over medium heat until shimmering. Add the onion and chorizo and cook, stirring frequently and breaking up the chorizo into small pieces, until the onion turns translucent and the chorizo is cooked through, about 10 minutes. Stir in the jalapeños. Transfer the mixture to the baking dish and spread into an even layer. Sprinkle with the cheese.
  3. Beat the eggs in a large bowl and whisk in the milk, cilantro, and salt. Pour over the chorizo-vegetable mixture.
  4. Bake for 45 minutes, or until the top is slightly golden and a knife inserted in the middle comes out clean. Let cool for 5 minutes before slicing. Serve hot. Leftovers will keep, refrigerated, for up to 5 days.
Notes
  1. Make-ahead instructions: After the casserole is assembled but not baked, it can be chilled and then frozen, unbaked. Cover tightly and freeze for up to 3 months. Thaw overnight in the refrigerator, then proceed with baking as instructed.
Adapted from The Kitchn
Adapted from The Kitchn
Rosemary Farm http://www.rosemaryfarm.com/

Funfetti French Toast Muffins

Funfetti French Toast Muffins
Yields 12
These muffins make the perfect weekend breakfast or you can change out the sprinkles to coordinate with your party or holiday celebration, the options are endless when it comes these muffins.
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 1/4 cup International Delight Sweet Cream Creamer
  2. 2 large eggs
  3. 1 teaspoon ground cinnamon
  4. 1 teaspoon vanilla extract
  5. 2 packages Pillsbury Grand Cinnamon Rolls
  6. 1/2 cup sprinkles, plus additional sprinkles for topping
  7. icing from cinnamon rolls
Instructions
  1. Preheat oven to 375F degrees. Spray muffin pan with nonstick spray. Set aside.
  2. In a medium-sized bowl, whisk together creamer, eggs, cinnamon and vanilla.
  3. Unwrap packages of cinnamon rolls, set icing aside. Cut rolls into 8 pieces each.
  4. Place pieces into egg mixture, stirring to coat.
  5. Place 6 pieces into each muffin tin. Spoon any remaining egg mixture over the top of each muffin tin. Sprinkle the top of each muffin with sprinkles.
  6. Bake for about 20 minutes or until tops are golden brown.
  7. Pour icing into a microwavable bowl and heat for 7 seconds. Spoon over each muffin and top with more sprinkles.
Adapted from Deliciously Sprinkled
Rosemary Farm http://www.rosemaryfarm.com/

Croque Madame

Croque Madame
A warm ham and cheese sandwich with a poached egg on top. (Apparently, it’s named that because the egg resembles a lady’s wide-brimmed hat.) The final dish is crispy, cheesy and oozing with deliciousness. Alexandra Stafford of Alexandra’s Kitchen shares how to nail this classic recipe at home.
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Ingredients
  1. 1 tbsp butter
  2. 1/3 medium onion (about 2 to 4 tbsp finely chopped)
  3. Kosher salt
  4. 1 tbsp flour
  5. 1 cup whole milk
  6. 1 bay leaf
  7. Good bread, cut into thick slices
  8. 3 to 4 slices good ham (figure 1 to 2 per sandwich)
  9. Grated Gruyère, Comté or Swiss cheese
  10. Fresh thyme leaves
  11. 2 eggs (count on 1 egg per sandwich)
  12. Splash of white vinegar
Instructions
  1. In a medium saucepan over medium heat, melt the butter. Add the onion and a pinch of salt and cook until the onion is soft but has not begun to color, about 5 to 7 minutes. Turn the heat to very low, add the flour and stir to combine it with the onion and butter. Continue to cook over low heat until the flour is absorbed, stirring constantly so that it doesn’t brown, about 2 minutes. Slowly stir in the milk. Drop in the bay leaf.
  2. Over medium to medium-high heat, bring the mixture to a boil. Then reduce the heat to its lowest setting and cook for 15 minutes, stirring occasionally to prevent the sauce from burning on the bottom of the pan. Taste and cook longer if the taste of raw flour is still detectable. The mixture should be thick, but if it’s too thick and becoming difficult to stir, you’ll need to whisk in a little more milk. Remove the bay leaf and discard.
  3. Preheat the broiler. Place the slices of bread on a rack on a sheet pan (or a broiling pan) and broil them about a minute on each side. Remove pan from the oven. Spread about 1 tablespoon of mixture over each slice of bread. Top with 1 to 2 slices of ham. Top with grated cheese to taste. Set aside.
  4. Fill a shallow saucepan with 2 to 3 inches water and bring to a simmer. Crack each egg into a small bowl or ramekin. Sprinkle about a tablespoon of vinegar into the pot of simmering shallow water. Adjust the heat so that the water is barely simmering. (Get the water to a simmer, then turn it down so you don’t see any bubbles.) Use the handle of a wooden spoon to make a whirlpool in the water, then drop one egg into the center of the whirlpool. Repeat with other egg. Adjust the heat to keep the water just below a simmer. Set the timer for 3 minutes.
  5. When the eggs have cooked for 3 minutes, place croque-monsieurs under the broiler and cook until the cheese is bubbling and starting to brown. Remove from the oven. Sprinkle with the fresh thyme.
  6. Meanwhile, using a slotted spoon, lift one egg up from the water and shake it. The yolk should jiggle a little bit, but shouldn’t look too loose. You might have to cook the eggs for a minute longer. Knowing when poached eggs are done is just a matter of practice and preference. Personally, I don’t like the yolk to taste raw, but I still like it runny, which takes 4 to 5 minutes. When the eggs look cooked to your liking, remove them with a slotted spoon and transfer to a paper towel-lined plate.
  7. Top each sandwich with a poached egg. Sprinkle with a pinch of salt and freshly cracked pepper to taste.
Adapted from Alexandra's Kitchen
Rosemary Farm http://www.rosemaryfarm.com/