Breakfast Berry Croissants

 

This is one of the easiest and prettiest dishes I've made in some time!  If you have an upcoming brunch or bake sale, I promise that this will be a huge hit!  The best part about this is that you can make it the day before then pop it in the over the next morning!   I love a good make ahead recipe.!

You'll Need:

6 bakery croissants - split horizontally
1 8 oz block of softened cream cheese
1/2 cup sliced strawberries
1/2 cup chopped blackberries
1/2 cup raspberries
1/4 cup powdered sugar
6 eggs 
1 cup heavy whipping cream
1/4 cup granulated sugar
1 tsp cinnamon
2 tsp vanilla
a pinch of salt

Mix gently to combine.  Add one ice cream scoop to each croissant bottom then spread to cover the entire bottom of each roll.  Close the croissants with the tops and set this aside.

Whisk the eggs, cream, granulated sugar, cinnamon, vanilla and a pinch of salt until well combined.

Prepare a 9x13 casserole dish by greasing with butter or cooking spray.

Take each prepared croissant and dip into the egg mix then place the croissants in the casserole dish.  It will be a tight fit but that's what you want.

Pour any remaining egg mixture over top of the casserole and cover the dish.  Place in the fridge overnight.  Bake the dish uncovered at 350* for 35-40 minutes or until it is completely cooked.

Garnish lightly with powdered sugar and any remaining berries that you have on hand.  Slice and serve!

Jimmy Buffet Salad

 Meat

• • 1 lb ground beef - sausage mix

Produce

• 1 cup cherry tomatoes
• 2 cloves garlic
• 1/2 cup red onion
• 1 cup romaine lettuce
• 1 yellow onion, small
• 1 cup shredded red cabbage (optional substitute for fresh onions)

• Condiments

  • 1/2 cup dill pickles
  • 1/4 cup ketchup
  • 1/2 cup mayonnaise

  Pasta & Grains

  • 16 oz rotini pasta

  Baking & Spices

  • 1 tsp black pepper
  • 1 1/2 tsp salt
  • 1/2 tsp garlic flakes (optional substitute for fresh garlic)
  • 1/4 tsp onion powder (optional substitute for fresh onions)
  • 1/2 tsp red pepper flakes

  Oils & Vinegars

  • 2 tbsp olive oil

  Dairy
• 1 1/2 cups cheddar cheese

Here's How

• 
  
• Cook the pasta. Cook the rotini pasta in a large pot of salted water according to package directions until al dente. Drain and set aside to cool.
  
  Sauté the onions and garlic. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the yellow onion and garlic, season with salt and pepper, and sauté until softened, about 3-4 minutes.
  
  Cook the ground beef. Add the ground beef to the skillet and cook, breaking it up with a wooden spoon, until browned and no longer pink, about 7-8 minutes. Drain any excess grease.
  
  Make the dressing. In a small bowl, whisk together the mayonnaise, ketchup, and 1/2 tsp salt until smooth.

Combine the ingredients. In a large bowl, combine the cooked pasta, ground beef mixture, cherry tomatoes, red onion, pickles, lettuce, and cheddar cheese. Pour the dressing over top and toss until everything is evenly coated.

Serve the salad. Serve the pasta salad immediately while still slightly warm. It can also be chilled and served cold. Garnish with additional shredded cheese and chopped pickles if desired. Enjoy!

Options...

Pick your favorite pasta. Rotini or fusilli pasta works great in this salad as the spirals hold onto the dressing and mix-ins well. You can also use penne, farfalle (bowties), or cavatappi.

Lean and mean. Use lean ground beef (90/10 or leaner) to avoid excess grease. You can also substitute ground turkey seasoned with a little beef bouillon for a lighter option.

Give it a flavor boost. Season the ground beef with additional spices like cumin, chili powder, garlic powder, and onion powder to turn up the taco-inspired flavors.