Brunch Apricot Casserole Recipes

Steps:

• In a small bowl, mix marmalade, preserves, orange juice and zest. Arrange croissant bottoms in a greased 13x9-in. baking dish. Spread with 1-1/2 cups marmalade mixture. Add croissant tops., In another bowl, whisk eggs, cream and extract; pour over croissants. Spoon remaining marmalade mixture over tops. Refrigerate, covered, overnight., Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake, uncovered, 25-30 minutes or until a knife inserted in the center comes out clean. Let stand 5 minutes before serving. Serve with strawberries.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place potatoes in a large pan, fill with water to cover potatoes, and bring to a boil. Cook until potatoes are just soft. Drain, place in a large bowl. While the potatoes are still hot, gently stir in cheese without mashing potatoes. Continue to stir, every minute or so, until cheese is melted.
• In a separate bowl, stir together mayonnaise, onion, and bacon. Gently stir into potatoes and cheese. Spread into a 13x9-inch baking dish.
• Bake in a preheated oven for 50 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cook and stir bacon and onion in a skillet over medium heat until the bacon is crisp, 10 to 15 minutes. Drain grease, reserving the drippings.
• Grease a 9x13-inch baking dish with the reserved bacon grease.
• Combine the cooked bacon and onion, eggs, hash brown potatoes, Cheddar cheese, cottage cheese, Swiss cheese, bell pepper, and green chilies in the prepared baking dish; stir to combine.
• Bake in preheated oven until the eggs are set firm, 35 to 40 minutes.
• Let casserole cool 10 minutes before cutting to serve.

Steps:

• Drain apricots, reserving 3/4 cup juice. Place apricots in a greased 11x7-in. baking dish. melt 1/2 cup butter; add the brown sugar, flour and reserved juice. Pour over apricots., Bake, uncovered, at 350° for 20 minutes. melt remaining butter; toss with crackers crumbs. Sprinkle over top. Bake 15-20 minutes longer or until golden brown.

Steps:

• In greased casserole dish arrange apricot halves cut side up.
• Sprinkle with brown sugar, then cracker crumbs.
• Dot crumbs with butter.
• Bake at 350 for 35 minutes, or until casserole has thickened and is crusty on top.

Steps:

• Remove and discard casings from sausage.
• Cook sausage in a large skillet, stirring until sausage crumbles and is no longer pink; drain.
• Add green onions and next 3 ingredients to skillet.
• Sauté 4 minutes or until vegetables are tender.
• Stir in roasted bell peppers.
• Drain and cool.
• Spread 4 cups of bread cubes in a lightly greased 13- x 9-inch baking dish.
• Top with half each of the sausage mixture and cheese.
• Repeat with remaining bread, sausage, and cheese.
• Whisk together eggs and milk.
• Pour egg mixture over bread.
• Cover and chill 8 hours.
• Bake, covered, at 325° for 1 hour or until bubbly and hot.

Steps:

• In large skillet, cook pancetta until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan., Add 1 tablespoon butter to drippings; heat over medium-high heat. Add onion; cook and stir 4-6 minutes or until tender. Transfer onion to a large bowl., Heat remaining butter in pan. Add mushrooms; cook and stir 2-3 minutes or until tender. Stir in spinach; cook 30-45 seconds or until wilted., Add bread cubes, mushroom mixture, pancetta and almonds if desired to onion; toss to combine. Transfer to a greased 13x9-in. baking dish., In a large bowl, beat eggs, cream, salt and pepper until blended. Beat in mascarpone cheese just until blended; pour over bread. Sprinkle with mozzarella cheese and Asiago cheese; spoon preserves over top. Refrigerate, covered, several hours or overnight., Preheat oven to 350°. Remove strata from refrigerator while oven heats. Bake, uncovered, 35-45 minutes or until golden brown and a knife inserted in the center comes out clean. Sprinkle with basil. Let stand 5-10 minutes before cutting.

Steps:

• preheat oven to 325.
• in a 2 quart casserole, layer 1/2 of the fruits.
• sprinkle with one half the Cracker crumbs and brown sugar.
• repeat layers and pour melted butter over top.
• Bake 40 minutes or until bubbly.

Steps:

• Grease a 3 litre casserole dish or a 9 x 13 baking dish.
• Put cubed bread and shredded cheese in after lightly tossing together.
• Mix the eggs, milk, salt and dry mustard together.
• Pour mixture over bread and cheese in casserole dish.
• Add a bit of ground black pepper to the top.
• Refrigerate overnight, covered with plastic wrap.
• Before baking, pour 1/4 cup melted butter over the top, add bacon, shrimp, sausage, crab-- anything that sounds good.
• Bake at 350 F (180 C) for about 45 minutes.
• Let sit for 5 minutes before serving.
• Can also be served cold.
• Delicious with a side spinach salad.

Steps:

• Place eggs in a large saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and slice.
• In large saucepan, melt butter over medium heat. Stir in onions and rice; cook, stirring occasionally, until onions are limp. Pour in 2 cups chicken broth, cover and cook until rice is done, about 20 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch casserole dish.
• In another saucepan, melt remaining 2 tablespoons butter. Whisk in flour. Slowly stir in cream and remaining 2 tablespoons chicken broth; stir constantly until thickened. Remove from heat and season with salt and pepper to taste.
• Spread half of the cooked rice in bottom of the prepared pan. Top with half of the egg slices, half of the diced green chilies and half of each of the cheeses. Spoon half of the chicken gravy the eggs. Repeat with remaining ingredients.
• Bake uncovered in preheated oven until bubbly and golden. Sprinkle with paprika if desired.

Steps:

• Trim excess fat from pork chops.
• Cook without any added fat in a large, heavy or non stick pan until lightly browned.
• Add the onion and capsicums to the pan and stir over moderate heat for 5 minutes.
• Stir in curry powder and the flour.
• Add the stock, stirring, then add the apricots and mustard.
• Cover and simmer for 25- 30 minutes, until tender.
• Adjust the seasoning and serve hot.
• Nice with rice or mashed potatoes.
• (Can substitute lamb chops instead of pork).

Steps:

• Heat oven to 350°F. Spray 10-inch nonstick tart pan with removable bottom with CRISCO® Original No-Stick Cooking Spray. Place orange rolls in bottom of pan, spacing evenly; press rolls together to cover bottom of pan. Set icing aside.
• Brush 2 tablespoons preserves over rolls. Sprinkle 1/4 cup almonds over rolls.
• In large bowl, beat cream cheese, icing, vanilla and salt with electric mixer on medium speed until smooth. Beat in eggs, one at a time, scraping bowl occasionally, until smooth and creamy.
• Gently spoon filling over almonds on rolls, spreading to edge of pan and smoothing top. Cut up large fruit pieces in 1/4 cup preserves if necessary. Drop preserves in small spoonfuls randomly over filling. Swirl preserves into filling, using knife. Sprinkle 1/4 cup almonds around edge of tart.
• Place pan on cookie sheet. Bake 35 to 40 minutes or until edge is golden brown and filling is set. Cool in pan 15 minutes. Remove side of pan; place tart on serving plate.* Refrigerate uncovered 1 hour 30 minutes or until chilled.
• To serve, cut tart into wedges, using sharp knife. Garnish serving plate with strawberries and mint leaves. Store covered in refrigerator..
• *Tart can be served warm if desired. (I did do this recipe exactly as stated; however, when I took it out of oven it was not done and had to put it back in for 15 minutes. So, make sure you check the very center of the tart before removing it).
• Weight Watchers value: 6 points per serving