The World's Culinary

Cinnamon Baked French Toast #Ingredients French Toast: Butter, for greasing... 1 loaf crusty sourdough or French bread 8 whole eggs 2 cups whole milk 1/2 cup whipping (heavy) cream 1/2 cup granulated sugar 1/2 cup brown sugar 2 tablespoons vanilla extract Topping: 1/2 cup all-purpose flour 1/2 cup firmly packed brown sugar 1 teaspoon ground cinnamon 1/4 teaspoon salt Freshly grated nutmeg 1 stick cold butter, cut into pieces, plus more for serving Warm pancake syrup, for serving 1 cup fresh blueberries, for serving #Directions 1) For the French toast: Grease the baking pan with butter. Tear the bread into chunks, or cut into cubes, and evenly distribute in the pan. Crack the eggs in a big bowl. Whisk together the eggs, milk, cream, granulated sugar, brown sugar and vanilla. Pour evenly over the bread. Cover the pan tightly and store in the fridge until needed (overnight preferably). 2) For the topping: Mix the flour, brown sugar, cinnamon, salt and some nutmeg in a separate bowl. Stir together using a fork. Add the butter and with a pastry cutter, and mix it all together until the mixture resembles fine pebbles. Store in a re-sealable plastic bag in the fridge. 3) When you're ready to bake the casserole, preheat the oven to 350 degrees F. Remove the casserole from the fridge and sprinkle the topping over the top. Bake for 45 minutes for a softer, more bread pudding texture or for 1 hour or more for a firmer, crisper texture. 4) Scoop out individual portions. Top with butter and drizzle with warm pancake syrup and sprinkle with blueberries.

Crock-Pot Chicken and Dumplings #INGREDIENTS 1 onion, chopped 1 1/4 lb. boneless skinless chicken breasts... 1 tsp. dried oregano Kosher salt Freshly ground black pepper 2 (10.5-oz.) cans cream of chicken soup 2 c. low-sodium chicken broth 4 sprigs fresh thyme 1 bay leaf 2 stalks celery, chopped 2 large carrots, peeled and chopped 1 c. frozen peas, thawed 3 cloves garlic, minced 1 (16.3-oz.) can refrigerated biscuits #DIRECTIONS 1) Scatter onion in the bottom of a large slow cooker then top with chicken. Season with oregano, salt, and pepper. 2) Pour over soup and broth then add thyme and bay leaf. Cover and cook on high until the chicken is cooked through, about 3 hours. 3) DIRECTIONS Scatter onion in the bottom of a large slow cooker then top with chicken. Season with oregano, salt, and pepper. 4) Pour over soup and broth then add thyme and bay leaf. Cover and cook on high until the chicken is cooked through, about 3 hours.

Baked Spaghetti #INGREDIENTS Cooking spray... 16 oz. spaghetti 2 tbsp. extra-virgin olive oil 1 medium yellow onion, finely chopped 2 cloves garlic, minced 1 lb. ground beef kosher salt Freshly ground black pepper 1 tsp. Italian seasoning 1 (28-oz.) can crushed tomatoes 1/2 c. basil, chopped 1 c. shredded mozzarella 1/4 c. freshly grated Parmesan Chopped fresh parsley, for garnish #DIRECTIONS 1) Preheat oven to 350. Grease a medium baking dish with cooking spray. 2) Cook spaghetti according to package directions until al dente, drain, and set aside. 3) Meanwhile, in a large skillet over medium heat, heat oil. Add onions and cook until soft and translucent, about 5 minutes. Stir in garlic and cook until fragrant, 1 minute more. Add ground beef, season with salt, pepper, and Italian seasoning, and cook until no longer pink, about 8 minutes. Drain fat in a bowl lined with paper towels and return to pan. Pour in crushed tomatoes and basil and simmer until slightly reduced, about 10 minutes. Season with more salt and pepper to taste. 4) Toss with spaghetti, then transfer to baking dish and top with mozzarella and Parmesan. Bake until cheese is melted and pasta is warmed through, about 20 minutes. 5) Garnish with parsley and serve.

#Chicken and #RiceCasserole #INGREDIENTS Extra-virgin olive oil, for baking dish... 2 c. white rice 1 large onion, chopped 2 c. low-sodium chicken broth 2 (10.5-oz.) cans cream of mushroom soup Kosher salt Freshly ground black pepper 3 large bone-in, skin-on chicken thighs 2 tbsp. butter, melted 2 tsp. fresh thyme 1 clove garlic, finely minced 1 tbsp. Freshly chopped parsley, for garnish #DIRECTIONS 1) Preheat oven to 350 and grease a 9"-x-13" baking dish with oil. Add rice, onion, broth, and soup and stir until combined. Season with salt and pepper. 2) Place chicken thighs in rice mixture and brush with melted butter. Sprinkle with thyme and garlic and season with salt and pepper. 3) Cover dish with foil and bake for 1 hour. Uncover and bake 30 minutes more, until rice is cooked and chicken is golden 4) Garnish with parsley before serving.