Cinnamon Raisin Bread French Toast Casserole

1-1/2 loaf Cinnamon Raisin Bread
Butter, For Greasing
8 whole Eggs
2 cups Whole Milk
1/2 cup Heavy Cream
1 cup Sugar
2 teaspoons Ground Cinnamon
2 Tablespoons Vanilla Extract
Topping
1 stick Cold Butter, Cut Into Pieces
1/2 cup Flour
1/2 cup Packed Brown Sugar
1 teaspoon Ground Cinnamon
1/4 teaspoon Salt
1/2 cup Raisins
Softened Butter, For Serving
Warm Maple Syrup, For Serving

Unwrap the loaves of bread, then overlap the slices in rows in a well-buttered baking dish. Whisk together the eggs, milk, cream, sugar, vanilla, and cinnamon, then pour the mixture evenly over all the pieces of bread, soaking the bread as much as possible. To make the topping, combine the butter, flour, brown sugar, cinnamon, and salt in a bowl and cut it all together with a pastry cutter. Stir in the raisins. Sprinkle the topping all over the casserole. Cover the pan with foil and refrigerate it for several hours or overnight. When you’re ready to bake the French toast, preheat the oven to 350°F. Bake the French toast for 45 minutes to 1 hour for a softer texture, or longer for a firmer, crisper texture. Cover with foil for the first 30 minute of baking, then remove it for the remaining baking time.
Serve individual helpings with butter and warm syrup.

Eggs Benedict Breakfast Casserole  

1 to 2 tablespoons unsalted butter, at room temperature

6 English muffins, separated and cut into quarters

1 pound Canadian bacon, cubed

8 medium asparagus spears, trimmed and cut into 1/2-inch pieces

2 tablespoons minced fresh chives

1 0.9-ounce package Knorr Hollandaise sauce mix

1 1/2 cups whole milk

12 large eggs

1 1/2 cups half-and-half

1 teaspoon Kosher salt

3/4 teaspoon white pepper

For the Hollandaise Sauce (or make from  another envelope of Knorr sauce):

3/4 cup (1 1/2 sticks) unsalted butter, cubed

3 large egg yolks

1 1/2 teaspoons fresh lemon juice

1/2 teaspoon Kosher salt

Pinch of white pepper

Pinch of cayenne

Preheat the oven to 375°F. Lightly butter the bottom and sides of a 9×13-inch baking dish with the softened butter.  Arrange the English muffin pieces on a baking sheet. Bake for 10 to 12 minutes, until toasted and crunchy. Heat a large skillet over medium heat. Add the Canadian bacon and cook until light brown. Add the asparagus pieces and cook, turning frequently for 4 minutes. Add the toasted English muffin pieces to the bacon-asparagus mixture and toss well. Pour the mixture into the prepared baking dish. Sprinkle chives over the top.  Put the hollandaise sauce mix and milk into a large bowl and whisk well. Add the eggs, half and half, salt and white pepper, and whisk until well-blended. Pour the egg mixture over the ingredients in the baking dish. Cover and refrigerate for at least 6 hours or overnight.  Preheat the oven to 375°F. Remove the casserole from the refrigerator and let it come to room temperature for 30 minutes. Cover the casserole with aluminum foil and bake for 50 minutes. Remove the foil and bake for an additional 15-20 minutes, until a toothpick inserted into the center comes out clean. Make the hollandaise sauce while casserole is baking.  For the hollandaise sauce, melt the butter in a microwave-safe bowl in the microwave or in a saucepan on the stovetop until frothy, but not boiling. Put the yolks, lemon juice, salt, white pepper and cayenne in a blender. Blend to combine. With the blender running, gradually add the melted butter. The sauce will thicken. Taste and add a little more lemon juice, salt or white pepper as needed. To keep the hollandaise sauce warm if the casserole is still baking, place the blender container in a pan of hot water. If the sauce becomes too thick, stir in 1 tablespoon hot water to thin it out.

White Chicken Chili

2 large split chicken breast, bones removed and diced or a couple pounds of boneless chicken breast or thighs)
2 cans of northern white beans
3 cans of cream of chickens soup and equal cans of skim milk (or chicken broth)
3 cans of diced tomatoes w/ green chilis
2 pkgs of McCormicks White Chicken Chili seasoning
1 large onion diced
Add everything in 6 quart crockpot and cook on high 4 hours or low for 6 hours.  Serve with corn bread.
The spicier I added Pete’s Texas hot sauce and more Cayan peppe

Balsamic Roasted Brussels Sprouts, Butternut Squash and Chicken Thighs  

2 pints (about 20 to 24) large Brussels sprouts, trimmed and halved

1 pound butternut squash, cut into bite-sized pieces

6 shallots, quartered with root ends attached

lemon, thinly sliced

6 cloves garlic, crushed

2 tablespoons aged Balsamic vinegar – the thicker the better

5 to 6 tablespoons olive oil, divided

Salt and pepper

About 1/4 teaspoon freshly grated nutmeg

8 bone-in chicken thighs, skin on or off, as you prefer

1 1/2 teaspoons fennel seeds

1 1/2 teaspoons red chili flakes

1 1/2 teaspoons granulated onion

1 1/2 teaspoons granulated garlic

1 1/2 teaspoons ground sage

1 1/2 teaspoons ground paprika or smoked paprika

Preheat oven to 450°F.  Combine the Brussels sproutssquash, shallots, lemon and garlic on baking sheet and dress with Balsamic, and about 3 to 4 tablespoons olive oil, salt, pepper and nutmeg. Arrange sprout with their cut sides down.  Toss chicken thighs with remaining 2 tablespoons olive oil, salt, pepper, fennel seeds, chili flakes, granulated onion and garlic, sage, paprika or smoked paprika and coat evenly. Arrange chicken on top of the Brussels sprouts and bake about 30 minutes.