Gus' Gazette Tag: Recipes

The last thing you want to worry about on Christmas morning is making breakfast for everyone. Make this the night before and pop it in the oven in the morning for a mess free yummy breakfast.

French Toast Casserole

INGREDIENTS

• 4 tbsp of butter melted
• ¾ cup of light brown sugar
• 1 loaf of Brioche or Challah (cut into 1 ½” slices)
• 8 large eggs
• 1 tbsp vanilla
• ½ tsp ground ginger
• 1 pinch of salt
• 1 cup whole milk
• ½ cup pecans
• Powdered sugar as garnish
• (Add fruits and nuts for extra taste)

DIRECTIONS

1. Mix the butter and sugar and pour into the bottom of the baking dish (9×13 inch).
2. Arrange the slices or cut cubes of bread in the baking dish.
3. Whisk eggs and add all other ingredients (except pecans) into a bowl.
4. Pour mixture over the bread and let it soak in.
5. Top with pecans, cover with plastic wrap, and refrigerate for at least 3 hours but up to 12 hours.
6. Set out before cooking for at least 30 minutes and let it warm to room temperature.
7. Bake in the oven at 350 ˚ for 30 to 40 minutes or until lightly brown.
8. Let cool and serve with maple syrup.

This Cranberry Orange Mimosa Mocktail is a gorgeous and festive holiday drink for everyone in the family!

INGREDIENTS (for 4 drinks)

• orange slices and sugar for the sugared rim
• 4 oz freshly squeezed orange juice
• 8 oz cold sweetened cranberry juice
• 8 oz cold sparkling apple cider (ex. Martinelli’s)
• ground cinnamon
• fresh cranberries, cinnamon sticks, and rosemary sprigs for garnish (optional)

INSTRUCTIONS

1. Sugar the rim of each champagne glass by wetting the rim with a slice of orange and dipping into white sugar.
2. Combine the orange juice, cranberry juice, and sparkling apple cider into a pitcher.  Pour into the glasses, top with a pinch of cinnamon and all the garnishes. Enjoy!

NOTES

• Add a splash of vodka for a delightfully boozy mimosa.
• Use white wine or even rose instead of apple cider or champagne. It won’t be fizzy, but it sure will be tasty.
• Try 7-up or Sprite rather than apple cider for more of a citrus flavor.

This mocktail will make you feel like you are strolling down a magical winter walkway in a horse drawn sleigh! It is cool, creamy and perfectly pepperminty!

INGREDIENTS (4 servings)

• 1 cup half and half
• 12 oz. cream soda
• 4 tsp. simple syrup
• 2-4 drops peppermint oil or extract
• candy canes
• 4 tsp. simple syrup

INSTRUCTIONS

1. To prepare the martini rims, pour some simple syrup into a low bowl and the crushed candy canes onto a plate or another low bowl.  Dip the glasses first in simple syrup, then into the crushed candy canes.
2. To make the drink, simply stir together 1 cup half and half, 12 oz. cream soda, 4 tsp. simple syrup and 2-4 drops of peppermint oil in a small pitcher.
3. Pour mixed drink into the candy cane rimmed martini glasses.

NOTES

• Add more peppermint for stronger flavor or less for a more muted peppermint taste.
• Replace half and half with a non-dairy option for a vegan mocktail!
• Add a splash of vodka for a delightfully boozy drink!

INGREDIENTS

• 2 lbs. of extra lean sirloin
• 3 tbsp olive oil
• 3 garlic cloves
• ½ tbsp onion powder
• 1 tsp oregano
• 2 tbsp chili powder
• 2 tsp paprika
• 2 tsp dried oregano
• 1 tsp red pepper flakes
• 1 jar of Rao’s vodka sauce
• 1 box of strained tomatoes (Pomi Brand)
• 1 can of kidney beans
• 1 can of black beans
• 1/8 tbsp cayenne red pepper

MAKING THE CHILI

1. Cook meat completely
2. Add remaining ingredients. Beans must be cleaned and rinsed
3. Add everything into the crockpot, cover and cook on low heat for 7-8 hours or high heat for 5-6 hours.
4. Serve and enjoy!

*Contributed by Loren Buckles

INGREDIENTS

• 1 – 16-ounce container of Cottage Cheese
• 1 – Packet of Taco Seasoning
• 1 – Container of Peper Jack Cheese

MAKING THE DIP

1. Blend the cottage cheese and taco seasoning in the blender, until smooth.
2. In a saucepan pour in the blended cottage cheese and taco seasoning mix, set to medium heat.
3. Add the pepper jack cheese, or any kind of cheese you want.
4. Once everything is melted and smooth, pour into a bowl.
5. Serve and Enjoy!

*Contributed by Loren Buckles

INGREDIENTS

• Ice

• 3 ounces (1 part) Aperol

• 3 ounces (1 part) dry Prosecco

• 1 ounce (a splash) club soda or unflavored sparkling water

• Orange slice, for garnish

DIRECTIONS

• Pour it all in a fancy glass with ice, then stir, and enjoy!

 

The perfect St Patrick’s day treat – these Homemade Lucky Charms Treats are a great snack for kids of all ages. Easy to make and perfect parties all year round.

These fun Lucky Charms treats are no-bake, take just a few simple ingredients, and look party perfect!

 

INGREDIENTS

• 3 cups marshmallows, if using jumbo, make them heaping cups – marshmallows act as the glue for this recipe, and give a delicious, sweet kick to the oat cereal.

• 4 cups Lucky Charms – you can use Lucky Charms or a generic brand, but pick a cereal you love, with mini marshmallows!

• 1/4 cup butter

 

DIRECTIONS

1. In a large pot, add butter and begin to melt on medium.

2. Add marshmallows and stir constantly until marshmallows melt.

3. You may see slight browning- if your mallows aren’t fully melted as the sugar browns, pull them off the stove and continue stirring. They should melt from the heat.

4. Add lucky charms to pan and stir well to combine.

5. Pour mixture into well-greased casserole dish and let cool.

6. When set, cut, and enjoy!

 

Bring some Irish luck to your soup bowl! This recipe infuses sauerkraut into a traditional Irish bowl of potato and cabbage soup. This unique combination provides a bright tangy note and is loaded with veggies in a soft creamy broth!

Accompanying the soup is Irish Soda bread. Simple ingredients are used to create a no-yeast bread that is rustic and hearty.  You’ll want to eat this one right out of the oven!

Prep time:  20-30 minutes
Cook time: 35-40 minutes
Yields: 4 servings

Irish Colcannon Soup

INGREDIENTS

• 1 leek, thinly sliced
• 2 cups thinly sliced green cabbage (1/2 small cabbage)
• 2 carrots, small diced
• 1 ½ cups water
• ½ cup raw cashews
• ¼ cup whole wheat flour (or oat flour or 2 tablespoons cornstarch)
• 2 tablespoons nutritional yeast flakes
• 4 cups low sodium vegetable broth
• 1 lb. red or russet potatoes, diced into 1-inch cubes (about 3 cups)
• 1 ½ cups sauerkraut
• ½ teaspoon smoked paprika
• ½ teaspoon sea salt or to taste
• ½ teaspoon black pepper

Garnish
• 2 green onions, sliced
• Pinch red pepper flakes

DIRECTIONS

1. In a large soup pot over medium-high heat, sauté the leeks, cabbage, and carrots using a small amount of water to prevent sticking. Cook until the cabbage and leeks are tender.
2. Add the vegetable broth and potatoes and bring to a boil. Reduce the heat to medium-low and simmer until the potatoes are tender, about 15 minutes.
3. Place the water, flour, cashews, and nutritional yeast flakes into a high-speed blender and blend until thick and creamy.
4. Add the creamy mixture and the remaining ingredients to the soup pot and stir to combine. Continue cooking over low-medium heat until the mixture thickens, about 8-10 minutes.
5. Garnish with green onions or red pepper flakes.

Irish Soda Bread

INGREDIENTS

• 1 3/4 cups plant-based milk (soy is recommended here)
• 2 tablespoons lemon juice
• 3 cups white whole wheat flour
• 2 tablespoons coconut sugar
• ½ teaspoon sea salt or to taste
• 2 teaspoons baking soda
• ½ cup raw nuts and seeds, any combination
• ½ cup golden raisins

DIRECTIONS

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. In a medium bowl, whisk the milk and lemon juice in a bowl. Set aside for 5-10 minutes until it becomes thick.  This is the perfect ‘buttermilk’ substitute.
3. In a large mixing bowl, add the remaining ingredients and whisk to thoroughly combine. Form a well in the center of the flour mixture and pour in the ‘buttermilk’ mixture.
4. Stir the dough with a spatula and begin using your hands to gently bring the dough together until the flour is just moistened. Form a rough/shaggy ball, but don’t overwork the dough.  If the dough feels too sticky, add a bit more flour as needed.   It’s important not to over knead because this will activate the gluten and result in a tough bread.
5. Transfer the dough onto the prepared baking sheet and flatten slightly with your hands. Score the dough with a serrated knife cutting an X on the top that is about 1 inch deep.  This will allow the center of the bread to cook.
6. Bake for 30-35 minutes or until a sharp knife comes out clean. When you tap the loaf, it should have a hollow sound.  Cool for 5-10 minutes and serve warm.