Pumpkin French Toast Bake

Fall is upon us and that means let the pumpkin recipes commence! I know most people are still stuck on grilling and summer fun, but fall is my favorite time of year to cook and bake. This breakfast bake is yummy... posting it for my sister so she can make it for her "Tears & Cheers" back-to-school moms-only breakfast party. Enjoy!

-12 oz brown sugar & honey breakfast sausage links (could also use crumbled sausage)
-12 eggs
-1 (30 oz) can pumpkin pie filling
-1 (12 oz) can evaporated milk
-1 tsp cinnamon
-1 tsp vanilla
-15 slices white bread, cubed
-confectioners' sugar
-maple syrup

Cook sausage according to package directions. Cool slightly; if using links, cut into 1/4 inch slices. In a very large bowl, whisk eggs, pie filling, milk, cinnamon and vanilla. Add sausage and bread, stir to coat. Transfer to a greased 13x9 baking dish. Bake uncovered at 35o for 35-40 minutes or until a knife inserted into the center comes out clean. Dust with confectioners' sugar. Serve with syrup.

Makes 12 servings.

Beef Stew

I usually don't make stews or soups in the summer, but I've been trying to do cooking on Sunday so that I have quick to heat meals during the week. This is an easy Crock Pot to have on hand.

1 lb. stew meat
2 TBSP flour
2 TBSP vegetable oil
3-4 medium sized potatoes, chopped
1 cup frozen corn
1 cup green beans (frozen or canned)
1 cup carrots
2 cups vegetable juice
1 cup water
1 tsp. Worcestershire sauce
1/4 tsp. crushed marjoram
1/4 tsp. dried oregano
salt and pepper to taste

Place stew meat in a plastic bag and add flour, toss well. Heat oil in a pan and brown flour covered meat, half at time in pan. Place browned meat, potatoes, corn, beans and carrots in Crock Pot.

Mix together vegetable juice, water, Worcestershire sauce, marjoram, oregano and salt and pepper together. Pour over meat and vegetables.

Cook on high for 5 hours or on low for 9 hours.

Pasta Salad with Sun-Dried Tomatoes

This is one of our favorite recipes from Barefoot Contessa. We make this a lot in the summer! Enjoy!

1 lb. fusilli (spirals) pasta (I get the tri-colored fusilli)
Kosher salt
Olive oil
1 package grape tomatoes, halved
1 can black olives, halved
1 lb. pound fresh mozzarella, diced
6 sun-dried tomatoes in oil, drained and chopped
1 cup grated Parmesan
1 cup fresh basil, julienned

For the Dressing:
10 sun-dried tomatoes in oil, drained
1/4 cup red wine vinegar
3/4 cup olive oil
2 garlic cloves, diced
2 tsp capers, drained
2 tsp kosher salt
1 tsp black pepper

Cook the pasta in a large pot of boiling salted water with a splash of olive oil to keep it from sticking together. Drain well and allow to cool.

Place the pasta in a bowl and add the tomatoes, olives, mozzarella, and chopped sun-dried tomatoes.

For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt and pepper in a food processor until almost smooth.

Pour the dressing over the pasta, sprinkle with the Parmesan and basil and toss well.

Twice Baked Potatoes

I gave these a try last month when we had my family over for dinner. The recipe is inspired by my aunt Cindy. She insists the cream cheese makes them creamy. Enjoy!

6 baking potatoes
olive oil
kosher salt
6 TBSP butter
1/4 cup milk
6 oz. cream cheese, cubed
1/4 cup sour cream
paprika

Scrub potatoes and poke holes in them with a fork. Rub potatoes with olive oil and kosher salt. Bake at 375 degrees for one hour or until potatoes are tender. Cool slightly.

Cut a thin slice off the top of each potato and scoop out filling and place in a mixing bowl. Beat potato filling, butter, milk, cream cheese, sour cream and salt and pepper to taste. Scoop potato mixture back into potato shells and sprinkle with paprika.

Place potatoes on baking sheet and bake at 350 degrees for 20 - 30 minutes.