Frozen Fruit cups

 

1 16 oz bag frozen sliced strawberries thawed Or fresh

1 15.25 oz can peaches in light syrup or juice Or fresh

1 12 oz can frozen orange pineapple juice concentrate thawed

1 15.25 oz can fruit cocktail in light syrup or juice

3 bananas

**You can use any fruits you like

 

Dice the strawberries and peaches. Be sure to save the juice. (all of the juices will go into the mixture, too)

Add the strawberries, peaches, juice concentrate and fruit cocktail into a large bowl.

Peel and slice the bananas into the mixture.

Pour into small cups about 2/3 full and freeze for 6-8 hours. 

Remove from freezer 20-30 minutes prior to serving to soften a bit.

Cheesy meatball casserole

 

3 potatoes, peeled and boiled

1 white onion

1 package of ground beef

1 teaspoon of chopped parsley

1 pinch of paprika

1 large bag of shredded mozzarella

bechamel sauce

salt

pepper

BECHAMEL SAUCE:

5 tablespoons of butter

4 tablespoons of all-purpose flour

4 cups of milk

2 teaspoons of salt

 

  to make a basic béchamel sauce: Get a medium saucepan and melt your butter over medium-low heat. Add in flour and stir it all up until it gets smooth. Keep cooking your mixture until it all turns a light golden color, for about six or seven minutes.

In the meantime, heat your milk in a separate pan until it’s almost at a boil. Once it’s hot enough, gradually add your hot milk one cup at a time to the butter, continually whisking the entire time until it’s smooth. Once all the milk is incorporated, bring the whole thing to a boil and cook for 10 minutes, stirring it constantly. Season it at the end with salt and you’re good to go!

Now that your sauce is ready, preheat your oven to 400 degrees. Next, mix in your package of beef along with your chopped parsley and paprika. Add a little bit of salt and pepper as well.   Mix together all the ingredients until they’re evenly combined.

Peel three potatoes and boil them until they’re semi-soft, around seven minutes. Once they’re ready, take them out and chop them into slices, arranging them around the bottom of a round glass baking dish. Lay one layer flat on the bottom and arrange another layer around the sides as well.

  the entire meat mixture should form about 15 meatballs. Arrange them on your slices of potato that you laid out earlier.

Once you’ve got your meatballs placed together, use your remaining slices of potato to put walls between the meatballs so each one has its own compartment. Pour your béchamel sauce into each one of the “compartments” until it’s relatively full and top the entire dish with a thin layer of shredded mozzarella.

Place in your preheated oven for 15 to 20 minutes.  

Recipe Found on Facebook.

Oven French Toast

 

1 loaf crusty sourdough or French bread

8 whole eggs

2 c. whole milk

1/2 c. heavy whipping cream

3/4 c. sugar

2 tbsp. vanilla extract

FOR THE TOPPING:

1/2 c. all-purpose flour

1/2 c. firmly-packed brown sugar

1 tsp. cinnamon

1/4 tsp. salt

1 pinch nutmeg (optional)

1 stick cold butter, cut into pieces

Fresh fruit (optional)

Directions

Grease a 9 x 13-inch baking pan with butter. Tear bread into chunks (or cut into cubes) and evenly distribute in the pan.

In a medium sized bowl, mix together eggs, milk, cream, sugar, and vanilla. Pour evenly over the bread. Cover tightly and store in the fridge for several hours or overnight.

In a separate bowl, mix flour, brown sugar, cinnamon, and salt. Add nutmeg if desired. Add butter pieces and cut them into the dry mixture until mixture resembles fine pebbles. Store in a Ziploc in the fridge.

When you're ready to bake the casserole, preheat oven to 350° F. Remove casserole from the fridge and sprinkle crumb mixture over the top. (If you're using fruit, sprinkle on before the crumb mixture.) Bake for 45 minutes for a softer, more bread pudding texture. Bake 1 hour or more for a firmer, less liquid texture.

Scoop out individual portions. Top with butter and drizzle with maple syrup.

Recipe from Pioneer Woman