Easy Oven-Baked French Toast



Easy Oven-Baked French toast

(Terry Brown)

16 slices white bread, cut into 1-inch squares

1 8-oz package cream cheese, softened

12 large eggs

2 cups whipping cream

½ cup maple syrup

½ teaspoon maple flavoring

Maple syrup

Place bread in lightly greased 9x13 baking dish. Set aside.

Beat cream cheese at medium speed until smooth; add eggs and next 3 ingredients, beating until blended. Pour over bread cubes; cover and refrigerate 8 hours or overnight.

Remove from fridge; let stand at room temperature 30 minutes. Bake at 375 for 40-50 minutes or until set, covering with foil after 25 minutes. Serve with additional syrup.

Yield: 15 servings

Disciple Now Breakfast Casserole

(Cindy Alexander)

1 lb. sausage meat, well browned 4 eggs

1 (8 oz.) can crescent rolls ¼ tsp. salt

¾ cup milk 1/8 tsp. pepper

8 oz. (or more) shredded mozzarella

Spread roll of dough in buttered 9 by 13-inch pan. Cook and drain sausage. Sprinkle sausage over dough. Sprinkle cheese over sausage. (It can be frozen at this point.) Beat eggs with milk, salt and pepper; pour over cheese. Bake for 15 minutes at 425. Cool 5 min. before serving.

Yield: 8 servings.

Brunch Egg Casserole

(Kathy Anderson)

6 slices white bread, crust removed 6 eggs

1 lb. ground sausage 1 tsp. salt

4 cups shredded Cheddar cheese 1 tsp. dry mustard

2 cups half and half

Lightly butter each slice of bread. Place bread in a 9 by 13-inch buttered glass baking dish. Brown sausage. Drain and pat with paper towels. Sprinkle sausage over bread. Sprinkle cheese over sausage. Beat eggs; Add salt, dry mustard and half and half. Beat again. Pour egg mixture over bread, sausage and cheese. Cover with foil and refrigerate overnight. (At this point, it may be frozen until ready to use. If frozen, remove from freezer and thaw overnight in refrigerator.)

Remove foil. Bake 45 minutes at 350 or until casserole is bubbly and lightly browned on top. This dish reheats easily.

Egg Casserole

(Dee Streight)

1 tsp. dry mustard 1 lb. sausage, cooked and drained

6 eggs 2 cups milk

1 tsp. salt 1 cup grated cheddar cheese

3 pieces bread

Mix eggs, salt, mustard, and milk. Put bread on bottom of a 9 by 13-inch pan and layer sausage, cheese and eggs. Bake for 45 minutes at 350.

Sausage Egg Casserole

(Tina Phillips)

1 lb. sausage, brown and drain

4 eggs, slightly beaten

2 cups grated cheddar cheese

2 cups milk

1 cup Bisquick

Grease casserole dish. Sprinkle sausage in 9 by 13 baking dish. Combine Bisquick, milk, cheese, and eggs. Pour over the sausage. Bake 30 minutes at 350.

Breakfast in a Biscuit

(Cathy Thompson)

Grand biscuits Bacon

Scrambled Eggs Cheese Slices

Cook biscuits as directed on package. Slice in two.

Layer scrambled egg, bacon and 1 cheese slice in the biscuit. Put top of biscuit on it. Wrap in foil to keep warm.

Breakfast Tacos

Lg. flour tortillas Butter

Scrambled eggs Jelly

Sausage Picante Sauce

Grated cheddar cheese

Warm tortillas. Brown sausage and drain grease. Let kids put whatever they want into their tortillas.

Easy Cinnamon Rolls

(Ginny Robinson)

1 stick margarine 1 cup brown sugar

1 tsp. milk 2 tsp. cinnamon

1 pkg. frozen dough balls (Parker house style rolls)

1 small pkg. cook and serve vanilla pudding

½ to 1 cup chopped pecans (which I never use)

In small saucepan, melt margarine, brown sugar, milk and cinnamon. Butter 9 by 13 baking dish and sprinkle chopped nuts on bottom of dish. Place frozen dough balls (4 across and 5 down) in baking dish. Pour melted mixture over frozen dough. Sprinkle vanilla pudding over the top. Let rise overnight. In morning, cook at 350 for 20 minutes or until brown.

Bubble Bread or Monkey Bread

(Tina Phillips)

2 cans of Texas-size biscuits 1 cup sugar

1-1/2 TBS. cinnamon 1 cup brown sugar

1 stick butter

Cut biscuits into fourths and roll into balls. Mix sugar and cinnamon and put into plastic bowl. Put balls in bowl and tightly put on lid. Shake until balls are covered with cinnamon mixture. Place coated biscuits in greased Bundt pan. Mix melted butter and brown sugar; drizzle over the biscuits. Bake 30-35 minutes at 375. Put plate on top and carefully flip over, letting juices drizzle over biscuits.

Pancakes

(Ginny Robinson)

2 ½ cups flour

1 TBS. sugar

1 TBS. baking powder

2 eggs

2 cups milk

¼ cup oil

Mix together. Yield: 16 – 20 thick pancakes.

Cinnamon Bundles

(Cindy Alexander)

1 pkg. (8 count) refrigerated crescent rolls

8 large marshmallows

½ cup sugar

1 TBS cinnamon

½ cup margarine, melted

Roll out and separate dough triangles on a cookie sheet. Brush triangles with butter. Combine sugar and cinnamon. Sprinkle mixture over dough, reserving one-half of mixture. Dip marshmallows in margarine and roll in cinnamon-sugar to coat. Place one marshmallow in the center of each triangle and pull up sides of dough to cover marshmallow. Press dough together to seal. Place cupcake papers in muffin tin and put each bundle I each of the papers. Bake at 375 for 15-20 minutes.

Yield: 8

Baked Breakfast Casserole

(Debbie Hurd)

6 slices bread

1 lb. cooked regular sausage

1 lb. grated cheese

6 eggs beaten

3 cups milk

¾ tsp dry mustard

salt

pepper

Mix the above together and pour into buttered or sprayed 9x13 Pyrex pan. Bake at 350 for 1 hour.

Pecan Breakfast Rolls

(Debbie Hurd)

1 package Rhodes frozen rolls

Pecans, chopped

1 pkg. butterscotch pudding

Cinnamon or nutmeg

¾ cup brown sugar packed

1 stick margarine melted

Spray or butter a 9x13” pan. Spread chopped pecans on buttered bottom of pan. Then, place Rhodes frozen dough spaced about ½ inch apart or more (it will rise). Follow with butterscotch pudding on top. Sprinkle cinnamon evenly to your preference. Next, sprinkle brown sugar on top. Cover with plastic wrap and let stand 8-12 hours (you can spray the wrap with Pam to prevent it from sticking). Bake for 30 minutes at 350. Invert and serve.

Sausage and Egg Casserole

Patti Randolf

1 pound sausage, cooked and drained

8 slices bread, cubed

2 cups grated cheddar cheese

salt and pepper to taste

6 eggs

2 ¼ cups dry mustard

½ cup milk

butter

Melt ½ - ¾ stick butter in 9x13 pyrex dish. Toss bread cubes in butter. Sprinkle cheese over bread cubes (save ½ cup for top). Sprinkle sausage over cheese. Beat eggs with 2 ¼ cup milk, dry mustard, salt and pepper. Pour over sausage, bread, and cheese. Bake at 325 degrees until set and browned (approx. 1 hour). Top with the rest of cheese just before removing from oven.

Can be made the night before, refrigerated and baked the next day.

Cinnamon Rolls

(Dana Glidden)

Canned Cinnamon rolls

Cut up and put in baking dish. After baking according to directions on package, drizzle icing all over rolls.

Breakfast Casserole

Jan Sullivan

1 lb. cooked sausage

6 eggs

1 can cream of celery soup

1 cup cubed cheese

1 cup hash browns

mix together and put in greased 9 X 13 pan.

Top with bread crumbs and grated cheese

Cook 30 - 40 minutes at 350

Tried and True Ideas for Breakfast

Most of the experienced cooking coordinators like to have a variety of protein, carbohydrate and fruit.

Sample menus:

Breakfast Casserole

Cinnamon Rolls

Cut-Up Fruit

Orange Juice and Milk

Breakfast in a Biscuit

Individual Boxes of Cereal, large ones

Cut-Up Fruit

Orange Juice and Milk

Breakfast Casserole

Eggo Waffles & Syrup, Pop Tarts, Toaster Streudels, French Toast Sticks

Sausage biscuits

Orange Juice and Milk

Tried and True Ideas for Lunch

Most cooks usually have a main dish that is heavy and substantial. They add a tossed or Caesar salad, bread and dessert. Many cooks like to always have some cut-up fruit. This may be oranges cut into fourths, grapes, bananas. The kids also like apples with caramel dip.

Others like to have subway sandwiches with a variety of meat, condiments on the side, chips and dessert. Some like to provide the ingredients for kids to make their own, but others like to go to Subway and buy it ready-made (veggies on the side).

Examples of main dishes:

Chicken Spaghetti, Green Salad, French Bread, Fruit

Spaghetti, Green Salad, French Bread, Fruit

Chicki Lala

Chili, Fritos, Grated Cheddar Cheese

Chicken Quesadillas

Enchiladas or burritos

Taco

Taco Salad

Baked Ziti

Sloppy Joes

Lasagna

Chili Frito Pie

Barbecue Sandwiches

Mexican frozen trio from Sam’s includes taquitos, burritos and quesadillas. This is good combined with queso, chips and hot sauce.

The younger the kids, the less they enjoy food that is mixed together in casseroles. They seem to enjoy pigs in a blanket, sausage balls, hot dogs and macaroni. (But, don’t we all?)

Chicken Spaghetti

(Terry Brown)

1 ½ lbs. chicken (4-5 chicken breasts)

small onion, chopped finely

2 cans cream of mushroom soup

2 cans cream of chicken soup

1 can Ro-Tel tomatoes, drained

16 oz. spaghetti, cooked and drained

¾ lb. Velveeta cheese, melted

Cook chicken in water; reserve water to cook spaghetti. Mix all ingredients together. Place in 9 by 13-inch baking dish; cover with foil. Bake at 350 for 30 minutes. May add 1 can mushrooms. May add milk to make creamier.

Chickie La La

(Martha Detterman)

4 cooked, diced chicken breast 1 chopped onion

10 oz. cooked, broken spaghetti 4 cloves minced garlic

4 chopped celery stalks ½ lb. Velveeta

1 can cream of mushroom soup 8 oz. sour cream

Saute` onion, garlic and celery. Add mushroom soup and simmer. Add grated Velveeta and diced chicken. Cook slowly 30 minutes or more. Add sour cream and stir well. Add cooked spaghetti to the mixture and bake approximately 30 minutes at 350 or until bubbly.

Hamburger BBQ

(Debbie Hurd)

2 ½ lbs Hamburger Meat

1 Bottle of Ketchup

2 tsp sugar

4Tbsp mustard

4 Tbsp vinegar

4 Tbsp Worcestershire sauce

1 onion chopped

1 pkg hamburger buns

Brown beef with 1 chopped onion. Mix in saucepan the rest of the ingredients over medium heat. Use crock pot and add beef with mixture from saucepan. Stir until all is covered. Add water if needed. Serve on hamburger buns.

Chicken Spaghetti

(Debbie Hurd)

2-3 chicken breasts

2 cans cream of chicken soup

2 cans cream of celery soup

Cheddar cheese

Spaghetti

Bake or boil chicken breast until tender. Cut up into bite size pieces. Boil spaghetti noodles. Add butter or margarine chunks throughout cooked noodles in pan. Spread evenly in 9x13 glass or large pan. Spread the chicken and celery soups evenly. Smother with grated cheddar cheese. Salt and pepper to taste. Bake at 350 for about 30+ minutes until bubbly throughout.

Cheesy Corn Chowder

(Cindy Alexander)

1 can (16 oz.) whole kernel corn 2 TBS butter

2 med. Potatoes, peeled and diced 3 TBS flour

3 cups chicken broth 2 cups milk

1 cup celery, chopped ½ tsp. Tabasco

1 ¼ cups cheddar cheese, shredded

1 red pepper, diced salt to taste

Combine corn, potatoes, broth, celery and Tabasco sauce in a large stock pot. Season to taste with salt and heat to boiling. Cover and simmer 30 minutes or until potatoes are tender.

Melt butter in a heavy saucepan and stir in flour. Cook, stirring, just long enough for flour to absorb butter but do not brown. Add milk and cook, stirring, until the mixture comes to a boil and thickens. Add to corn mixture. Stir in cheese and red pepper. Cook over low heat until the cheese melts and the mixture is thoroughly heated. Yield: 8 servings.

Tacos

Ground meat

Brown meat and add Taco Seasoning. (Some people cube potatoes and add to meat with water. Cook in crock pot until potatoes are soft.)

Lettuce

Tomatoes

Grated Cheddar Cheese

Picante Sauce

Flour Tortillas

Queso

Baked Ziti

(Cathy Thompson)

1 lb. ground beef

1 lb. sausage

Ragu

Penne pasta

Mozzarella cheese

Brown ground beef and sausage and drain grease. Add Ragu and simmer. Cook penne style pasta. Mix and put in baking dish. Top with mozzarella cheese and bake 350 for 30 min.

Serve with Caesar salad and garlic bread.

Tortilla Casserole

(Crystal Stahl)

1 lb. hamburger meat, browned

1 pkg. taco seasoning

1 pkg. enchilada seasoning

2 cans (8 oz.) tomato sauce

1 can mexicorn

10 corn tortillas

1 cup grated cheese

Preheat oven to 350. Brown hamburger meat and mix in taco seasoning, tomato sauce, and 1 can of water. Simmer for 10 minutes. Drain mexicorn and mix in with the meat. Mix enchilada seasoning and other tomato sauce together in a sauce pan with a little water. Stir and simmer until hot. Cut tortillas into 1 inch strips. Fill bottom of 9x13 pan with tortilla strips. Layer meat mixture, tortillas, enchilada mix and cheese. Cook for 30 minutes. Serves 5.

Desserts

German Chocolate Brownies

(Connie Abernathy)

2/3 stick butter

1 tub German chocolate frosting

German chocolate cake mix

1 cup chocolate chips

¼ cup milk

Preheat oven to 350. grease 9 by 13-inch pan. Mix butter with cake mix to form pea size mixture. Pat ½ of cake mixture into pan. Cook for 10 minutes. Remove from oven. Top with chocolate chips and frosting. Mix ¼ cup milk with remaining cake mixture. Microwave for 20 to 30 seconds to melt and spread over frosting. Bake for 25 minutes. Really moist!

Drizzle-Topped Brownies

(Ginny Robinson)

1 ¼ cups Bisquick 1 cup sugar

½ cup cocoa ½ cup margarine, melted

2 eggs 1 tsp. vanilla

1 cup chocolate chips

Grease 8 or 9 inch baking pan. Combine Bisquick, sugar and cocoa in a bowl. Mix in butter, eggs and vanilla. Stir in chocolate chips. Spread into prepared pan. Bake in preheated 350 oven for 25-30 min or until toothpick inserted in center comes out clean. Cool completely. Drizzle vanilla glaze over cooled brownies. Cut into bars.

Yield: about 20 brownies

Vanilla Glaze: In small bowl, combine ½ cup powdered sugar, 1 TBS water and ¼ tsp. vanilla. Blend well.

Mexican Chocolate Spice Cake

(Debbie Hurd)

2 cups flour

2 cups sugar

2-3 Tbsp cinnamon

1 tsp baking soda

1 tsp salt

2 sticks margarine

1 cup water

6 Tbsp Cocoa

2 eggs

1 tsp vanilla

½ cup buttermilk (or regular mild with some vinegar added)

Mix flour, sugar, cinnamon, baking soda, and salt thoroughly in bowl. Put aside. Bring margarine, water, and cocoa to a boil in large saucepan. Remove from heat and pour into mixing bowl and stir in flour mixture. Add eggs, vanilla, and buttermilk. Mix well. Pour into greased and floured 9x13 sheet pan. Bake at 400 for 15 minutes or so (might be more like 25-30 but do check). Check center to be sure it is cooked through. Let cool then ice.

Icing:

1 stick margarine

6 Tbsp milk

4 Tbsp cocoa

1-2 tsp cinnamon

1 pkg confectioners sugar

Mix in saucepan until melted and thoroughly missed without curdling and scalding milk. Use small mixing bowl and add confectioners sugar until icing consistency desired. Ice cake when cooling. Please note: icing will run off hot to warm cake.

Neiman Marcus Cake

(Debbie Hurd)

1 box yellow cake mix

1 stick butter or margarine

2 eggs

1 box powdered sugar

8 oz cream cheese

2 additional eggs

Mix first 3 ingredients and spread into greased 9x13 cake pan. Mix last 3 ingredients and spread over first layer. Bake at 350 for 35-40 minutes. Cool and cut.

Apple Pound Cake

(Debbie Hurd)

2 cups sugar

1 ½ cup oil

3 eggs

3 cups flour

1 tsp salt

1 tsp soda

½ tsp vanilla

3 cups fresh apple dices

1 cup pecans (optional)

1 cup coconut

Mix sugar and oil. Add eggs and mix well. Mix well flour salt, soda, and vanilla. Add apples, pecans, and coconut. Mix well. It will be very thick. Pour into greased and floured tube pan. Bake 1 hour 20 minutes at 350. Cool and flip onto plate and keep covered. May also use mini-muffin pan (spray with Pam). Will make 5 dozen mini-muffins. Bake muffins at 375 for 15-18 minutes. Watch first batch carefully for time.

Enjoy.

Truly Different Cupcakes

Patti Randolf

2 sticks (1 cup) margarine

4 squares semi-sweet chocolate

¼ teaspoon butter flavoring

1 to ½ cups chopped nuts

1 ¾ cups sugar

4 eggs

1 teaspoon vanilla

In a saucepan, melt margarine and chocolate. Add butter flavoring and chopped nuts. In a bowl, mix flour, sugar, eggs and vanilla. Combine the two mixes with a spoon. Fill cupcake tins two-thirds full. Bake at 325 degrees for 25-30 minutes. Do not overbake. Makes about 16

(2 inch) cupcakes.

7-UP Pound Cake

Patti Randolf

3 sticks margarine

5 eggs, room temperature

1 cup 7-up

3 cups sugar

3 cups all-purpose flour

1 tsp. vanilla

Cream margarine and sugar. Add the eggs, one at a time. Add and mix well, alternately, flour, 7-up, and vanilla. Bake at 300 degrees for 1 hour or more.

Tried and True

Ideas for Friday Night Snack

Most people have some kind of Mexican chips (Tostitos for ex.) and Queso or cheese dip.

Here are some other ideas:

Chicken and Beef Taquitos with Queso

Chex Mix

Rice Krispy Treats (especially with peanut butter)

Chocolate Rice Krispy Treats

Popcorn

Bagel Bites

Pizza Rolls

Homemade Cookies

Chili-Cheese Dip

(Ginny Robinson)

1 lb. ground meat, browned and drained

2 lbs. Velveeta Cheese

1 can Rotel chopped tomatoes

½ tsp. chili powder

1 ½ Worcestshire sauce

Mix ingredients together in crock pot and use as a dip for Fritos or “Tostitos”.

Queso Dip

Melt Velveeta Cheese and add ½ to 1 can of Rotel.

Can keep in a crockpot so it stays warm.

Fruit Dip

(Patti Randolf)

8 ounces cream cheese

1 jar marshmallow cream

1 tsp. vanilla

1-2 Tbsp. evaporated milk

Mix all ingredients together. Use any kind of fruit for dipping.

Velveeta/Hamburger Dip

(Patti Randolf)

2 pounds of Velveeta Cheese

1 can of Rotel tomatoes (peppers and chilies)

1 small onion, chopped

1 pound hamburger

1 package taco seasoning mix

1 cup water

Slowly melt cheese with Rotel tomatoes, preferably in top of double broiler. Brown onion and hamburger. Add taco seasoning and water. Drain grease and add to cheese mixture. Simmer for 30 minutes.

DISCIPLENOW

RECIPE

AND

IDEAS

BOOK

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The following ideas are just that: Guidelines or ideas for you to use as a cooking coordinator for DiscipleNow. You don’t have to use these ideas. We’re not saying everyone has to make this exact food. However, we want to simplify the process for new moms. There are some moms that have cooked or hosted homes for DiscipleNow for many years. We definitely want to build on their experience and not waste it!

Thanks to the following experts who have cooked many years between them and know what works and what doesn’t:

Connie Abernathy Tracy Rath

Cindy Alexander Crystal Stahl

Kathy Anderson Dee Streight

Shannon Bolinger Mary Carole Strother

Terry Brown Cathy Thompson

Jill Byrd Jan Sullivan

Liz Even Martha Detterman

Dana Glidden Ginny Robinson

Vicki Hartsough

Jene Hullett

Debbie Hurd

Tina Phillips

Patti Randolf

Thank you for being a vital part of this weekend! We are so excited you have joined us for this adventure and what a difference this will make in a student’s life. Below are some simple reminders that make you a GREAT DiscipleNow Cooking Coordinator.

1. Cooking Coordinators DON’T have to cook all the food for each home, they have to coordinate people to work together to cook.

2. The Cooking Coordinator needs to be at the home with the prepared food at least 15 min. before the meal begins.

3. The Cooking Coordinator will stay and help serve the students while they eat. Use that time to get to know your students!

4. The Cooking Coordinator will help clean up after each snack and meal.

Remember, you will receive a blessing and it might come through one of the students at the home you are serving! Get into it and have some fun!

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