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< Back Festive Lemon Cheesecake 1 1/4 cups graham cracker crumbs 1/4 cup sugar 1/4 cup butter, melted 2 pkgs (8 oz each) cream cheese, softened 1 can (14 oz) sweetened condensed milk 3 eggs 1/4 cup fresh lemon juice 1 tsp vanilla extract 1 orange, peeled and separated 8 raspberries 3 mint leaves, for garnish Preheat oven to 350 F. In medium bowl, combine graham cracker crumbs, sugar and melted butter. Press firmly into 9-inch springform pan. In large bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs, fresh lemon juice and vanilla extract; mix until combined. Pour into pan. Bake 50-55 minutes, or until center springs back when lightly pressed. Chill in refrigerator until completely cooled. Arrange orange slices around border of cake and place raspberries and/or blueberries in middle. Top with mint leaves. Source: Family Features Previous Next

< Back Gratifying Grape Fennel Citrus Salad 2 tbsp extra-virgin olive oil 1 1/2 tbsp lemon juice 1 tsp honey sea salt, to taste 3 cups halved grapes white & red seedless 3 fresh mandarin oranges, peeled & sectioned 1/3 cup very thin slivers fennel (anise) 4 cups baby arugula 1/3 cup roasted, salted pistachio kernels In large bowl, stir olive oil, lemon juice, honey and salt. Add grapes, oranges and fennel; toss to coat. Place arugula in four bowls and top with fruit. Sprinkle with pistachios and serve. Previous Next

< Back French Toast Casserole 1 loaf French bread (about 1 1/2 lb), cut into 1-inch cubes 5 large eggs 1 1/2 cups unsweetened milk 2 tbsp brown sugar 2 tsp vanilla extract 1 tsp cinnamon 1/4 tsp nutmeg 1/4 tsp sea salt maple syrup, for serving Topping: 2 tbsp unsalted butter or coconut oil, melted 2 tbsp brown sugar 1/2 cup chopped pecans 1 cup frozen strawberries 1 cup frozen blueberries confectioners’ sugar, for dusting Grease 9-by-13-inch baking dish. Place bread cubes in baking dish. In large bowl, whisk eggs, milk, brown sugar, vanilla, cinnamon, nutmeg and salt. Pour mixture evenly over bread cubes. If making casserole ahead, cover baking dish and refrigerate overnight. If baking immediately, let stand 30 minutes at room temperature to allow bread to soak up egg mixture. Preheat oven to 350 F. To make topping: Drizzle casserole with melted butter and sprinkle with brown sugar and pecans. Top with strawberries and blueberries. Cover and bake 35 minutes then uncover and bake 10-20 minutes, or until topping is browned and egg mixture has mostly set. Remove from oven, cover loosely with foil and let stand 10 minutes. Dust with confectioners’ sugar. Serve with real maple syrup. Find more fresh breakfast recipes to start your day at Culinary.net . Previous Next