Croissant Lemon Berry Delight
Casserole Ingredients:
- 6 large croissants (from the bakery) sliced into cubes
- 3 cups mixed berries
- 1 package cream cheese, softened
- 1 cup sugar
- 5 eggs at room temperature
- 2 cups half and half at room temperature
- 3/4 tablespoon vanilla extract
- 3/4 tablespoon lemon juice
Lemon Glaze ingredients:
- 2 ounces cream cheese, softened
- 1 tablespoon butter, softened
- 1 cup powdered sugar
- 1 ½ tablespoons lemon juice
- 1 1/2 teaspoons vanilla extract
Directions: Preheat the oven to 350 degrees and toast the cubed croissants on a baking dish for 10 minutes. In a mixing bowl, beat cream cheese and sugar until smooth. Add eggs, half and half, lemon juice and vanilla and mix until smooth. Place the toasted croissants into a greased 9 X 13 pan and layer with 1 ½ cups berries. Pour custard mix on top and then add the remaining berries on top. Cover with foil and refrigerate overnight. Preheat the oven to 350 degrees and bake, covered for 30 minutes. Remove foil and bake for another 15 minutes. Set aside and make glaze by adding all ingredients to a bowl and mixing until smooth. Drizzle over the casserole and sprinkle with powdered sugar if desired.
Monkey Bread
Ingredients:
- 18-20 Rhodes white frozen rolls
- 1 regular box of cook and serve butterscotch pudding
- ½ cup chopped pecans
- 6 tablespoons butter, melted
- ¾ teaspoons cinnamon
- ½ cup brown sugar
Instructions:
Grease a bundt pan with non-stick cooking spray. Sprinkle chopped pecans around the bottom of the bundt pan. Next, place frozen rolls in the pan, evenly spreading them out. Sprinkle the rolls with the dry pudding mix. Melt butter in a separate container, and add cinnamon and brown sugar and stir. Pour butter and sugar mixture over the rolls. Cover with saran wrap that is sprayed with non-stick cooking spray. Place in a cool oven overnight with the light off. Bake the next morning at 350 degrees for 30 minutes. Let stand for 5 minutes and then turn the bundt pan over onto a serving plate and gently pry out of the pan, allowing time for the pecans and toppings to drip on top. Enjoy!
Gourmet Hot Chocolate
Add a little extra pizazz to your hot chocolate by using half and half instead of milk, sprinkle with cinnamon and top with a snowman made out of marshmallows and pretzel sticks.
Ingredients:
- 1 cup powdered sugar
- ½ cup of cocoa powder
- 1 teaspoon cinnamon, optional
- Milk or half and half
Instructions:
Add all ingredients in a bowl and stir. For individual servings, mix ½ cocoa mix with ½ cup milk. Add desired amount of cocoa mix with milk to desired sweetness. Top with whipped cream or marshmallows.