Turkey sausage breakfast casserole

1/2 pound ground turkey sausage

3 tablespoons chopped green onions

3 cups cubed French bread or whole-wheat baguette

1 cup shredded Cheddar cheese

11⁄3 cups fat free milk

3/4 cup egg substitute (or 3 whole large eggs)

1 teaspoon prepared mustard

1/4 teaspoon ground black pepper

Coat large non-stick skillet with cooking spray; place over medium-high heat until hot. Add sausage and green onions; cook over medium heat until meat is browned, stirring to crumble. Drain and pat dry. Set aside.

Place bread cubes in 8-inch-square baking dish that has been coated with cooking spray. Layer sausage mixture and cheese over bread.

Combine milk and remaining ingredients; stir well. Pour mixture over sausage and cheese. Cover and refrigerate overnight (at least 8 hours).

Preheat oven to 350 degrees and bake covered casserole for 30 minutes. Uncover and bake an additional 15 to 20 minutes or until set. Let stand 5 minutes before serving.

Makes 12 servings.

Source: Meijer

Gluten-free French toast casserole

1 loaf French Meadow gluten-free cinnamon raisin bread, cubed

2 ounces golden raisins

4 ounces cream cheese

4 eggs

¾ cup milk

2⁄3 cup half and half

¼ cup maple syrup

1 teaspoon vanilla extract

½ teaspoon salt

Grease an 8-inch by 8-inch baking pan and place bread cubes and raisins in pan. Place remaining ingredients in blender or food processor and blend. Add blended mixture to raisin-bread mixture, press down and let soak in. Cover and refrigerate overnight. Place in a 350-degree oven and bake 40 to 50 minutes or until golden brown.

Source: French Meadow Bakery

Beef sticky buns

1 recipe basic country beef breakfast sausage (recipe follows)

1 cup sliced button mushrooms

3/4 cup diced onion

3 cups fresh baby spinach

1/2 cup reduced-fat shredded Cheddar cheese

1 package (13.8 ounces) refrigerated pizza dough

1/2 cup jalapeño pepper jelly or cream cheese "frosting"

Prepare basic country beef breakfast sausage, cooking mushrooms and onion with beef and spices. Add spinach to skillet; stir to wilt spinach. Set mixture aside 20 to 25 minutes or until mixture is cooled completely, stirring occasionally. Stir in cheese.

Preheat oven to 425 degrees. Unroll pizza dough on flat surface; pat or roll dough evenly to 14- by10-inch rectangle, pinching together any tears if necessary. Spread beef mixture on dough, leaving 1/2 inch border on short side farthest from you. Starting at closest short end, roll up jelly-roll style, pinching to close. Slice dough into 8 pieces using serrated knife with a careful sawing motion; place cut side up on greased baking sheet. Bake in 425-degree oven 18 to 20 minutes, or until golden brown. Remove buns to cooling rack. While still warm, drizzle with melted jalapeño pepper jelly, if desired.

To make cream cheese "frosting:" Combine 1/4 cup softened reduced-fat cream cheese and 1 tablespoon milk in small bowl, stirring until smooth. Drizzle over warmed beef rolls. Makes 4 servings or 8 sticky buns.

Note: To warm jelly, place in 1-cup glass measure. Microwave, uncovered, on high 45 to 60 seconds or until melted, stirring once. Let stand 30 seconds.

Baked buns can be frozen in 2-bun packages for 3 to 4 months. To reheat, place 2 frozen buns on microwave-safe plate. Microwave at medium (50 percent power) 45 to 60 seconds or until heated through. Let stand 30 seconds.

Source: Kentucky Beef Council

Basic country beef breakfast sausage

12 ounces ground beef (96 percent lean)

11/2 teaspoons chopped fresh sage or 1/4 teaspoon rubbed sage

3/4 teaspoon garlic powder

3/4 teaspoon onion powder

1/4 teaspoon salt

1⁄8 to 1/4 teaspoon crushed red pepper

Combine all ingredients in large bowl, mixing lightly but thoroughly. Heat large non-stick skillet over medium-high heat until hot. Add beef mixture; cook 8 to 10 minutes, breaking into 1/2-inch crumbles and stirring occasionally. (Cooking times are for fresh or thoroughly thawed beef sausage. Ground beef should be cooked to an internal temperature of 160 degrees. Color is not a reliable indicator of ground beef doneness.)

Makes 2 cups of crumbles.

Beef and cream cheese bagelwich

1⁄3 cup reduced-fat cream cheese

4 thin-style flavored bagels or regular bagels, split

2 tablespoons nonpareil capers

8 thin slices tomato

4 thin slices red onion, separated into rings

12 ounces cooked beef (such as steak, roast, pot roast or deli roast beef), thinly sliced

Nonpareil capers (optional)

Spread cream cheese evenly on cut sides of each bagel half. Evenly sprinkle capers over cream cheese. Evenly top with tomato slices and onion rings; top with beef. Garnish with additional capers, if desired. Serve immediately, or refrigerate until ready to eat.

Makes 4 servings.

Note: Nonpareil capers typically refer to small pickled capers. Regular capers can be substituted.

Source: Kentucky Beef Council

Apple coffee cake with crumble topping and brown sugar glaze

1 stick plus 2 teaspoons unsalted butter

11/2 cups packed light brown sugar

2 large eggs

2 cups all purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt

1 cup sour cream

1 teaspoon pure vanilla extract

2 cups peeled, cored and chopped apples

Crumble topping:

1/2 cup packed light brown sugar

1/2 cup all purpose flour

1/2 teaspoon ground cinnamon

4 tablespoons unsalted butter, softened

Brown sugar glaze:

1/2 cup packed light brown sugar

1/2 teaspoon vanilla extract

2 tablespoons water

Preheat oven to 350 degrees. Lightly grease 13- by 9-inch glass baking dish with 2 teaspoons of the butter.

In large bowl, cream together remaining stick of butter and sugar until light and fluffy. Add eggs 1 at a time, beating after addition of each. In separate bowl or on piece of parchment, sift together flour, baking soda, cinnamon and salt. Add to wet ingredients, alternating with sour cream and vanilla. Fold in apples. Pour into prepared baking dish, spreading out to edges.

To make the topping, in a bowl, combine sugar, flour, cinnamon and butter, and mix until it resembles coarse crumbs. Sprinkle topping over cake and bake until golden brown and set, 35 to 40 minutes. Remove from oven and let cool on wire rack for at least 10 minutes.

To make glaze, in a bowl, combine sugar, vanilla and water, and mix until smooth. Drizzle cake with glaze and let harden slightly. Serve warm.

Source: Emeril Lagasse, Food Network

Artichoke egg casserole

4 jars (61/2 ounces each) marinated artichoke hearts

1/2 cup chopped green onions

2 to 3 garlic cloves, minced

1 tablespoon canola oil

8 eggs

1 jar (41/2 ounces) sliced mushrooms, drained

3 cups (12 ounces) shredded sharp Cheddar cheese

1 cup butter-flavored cracker crumbs (about 25 crackers)

Drain artichokes, reserving 1/2 cup marinade. Set aside. Cut artichokes into slices. In a skillet, sauté green onions and garlic in oil until tender. Remove from heat.

In a large bowl, beat eggs well. Stir in artichokes, mushrooms, cheese, cracker crumbs, onion mixture and reserved marinade.

Transfer to greased 13- by 9-inch baking dish. Bake, uncovered, at 350 degrees for 35 to 40 minutes or until a knife inserted near center comes out clean.

Makes 9 servings.

Source: Taste of home

Cranberry sparkling punch

1 can (12 ounces) frozen cranberry juice concentrate

2 cups soda water

2 bottles (25.4 ounces each) sparkling apple cider

Fresh cranberries for garnish

Ice

Combine cranberry juice, soda water and sparkling cider in punch bowl. Place 8 to 10 fresh cranberries into each serving glass, add ice and punch. Serve immediately.

Makes 12 servings.

Source: Meijer