Whether you overstocked for a snowstorm or have leftovers from the kids' sandwiches, we've got recipes to use every last bit of that tasty white bread.
Nutella French Toast Rolls with Cinnamon Sugar
Remove the crusts from the slices of bread. Discard the crusts. Or eat them. Recipe from SteakNPotatoKindaGirl via FoodPorn.com.
Spinach and Mushroom Strata
This cheesy, meatless casserole is best served straight out of the oven, golden and bubbly.
Asparagus Appetizer Roll-ups
This is a wonderful warm appetizer for springtime entertaining. It's perfect for showers and also makes a tasty first course for Easter dinner. Recipe published in Bountiful Harvest Cookbook.
Lobster Roll Cones
"I wanted to make lobster the star, so I cut down on the bread by doing thin slices rolled into a toasted cone shape--the perfect remaking of the traditional lobster roll, and equally easy to eat!"
Classic Egg Salad Sandwiches
To save time, look for precooked eggs, such as Eggland's Best, in the dairy section of the supermarket.
Chicken-Pecan MeatballsBread makes for a good meatball. Ground chicken is a little wetter than beef, so this creation borrows two common practices: the addition of breadcrumbs (though you'll take the time to make fresh) and the building of a panade, which is essentially really, really soggy bread. The flavor profile nods to the South, but this recipe is a play on an everyday Mad Delicious meatball. Tinker with ingredients. Make this recipe yours.
The City and The Country Mac and CheeseSmoky cubes of brined city ham and salty bits of country ham give this main-course mac its name and savory appeal. Pasta enrobed with a creamy sauce and melting pockets of gooey cheese take it over the top.
These savory little gems will be the first party appetizer to disappear. Make ahead the day before and refrigerate, or you can freeze them up to 3 weeks in advance. If frozen, pop in the oven straight from the freezer and increase the bake time by 10 minutes. We find that sharp cheddar works best for creating a super cheesy flavor, but feel free to experiment with your favorite flavor of cheddar--an aged white cheddar would be amazing here. These are guaranteed to be one of the best easy appetizer recipes you've ever made.
Bacon, Tomato and Cheddar Breakfast Bake with EggsThis breakfast casserole topped with runny eggs by F&W's Grace Parisi develops a terrific texture as it cooks slowly in a glass dish (which makes it easy to see when the bottom is perfectly browned). As one F&W editor remarked on tasting it, "I worship the crisp bottom and the chewy, moist bread."
Toasts with Ricotta and Warm Balsamic-Caramel ApplesNew York City chef April Bloomfield will publish her memoir and cookbook, tentatively titled A Girl and Her Pig, in 2012. It will feature recipes from her three restaurants, including The Spotted Pig, many of them combining hot and cold ingredients. The chilled ricotta served over warm apples here expresses her style and makes an amazingly fast dessert.
"I may never use ground meat in my peppers again," said Fran Parisi, Grace Parisi's mother, when she tried this super-flavorful sausage-stuffed version. Another revelation: Smaller Italian frying peppers are much easier to brown in a skillet than the typical green bell peppers, and they also cook faster.
Sausage, Egg and Vegetable Casserole
Looking for the perfect brunch dish? Try this filling egg casserole from All You Reader Pam Zuhl.
Tomato Soup and Grilled CheeseJust like Mom used to make, only better, because the soup doesn't come out of a can, which means you can control the sodium. Keep the sandwich old-school with American cheese.
Kentucky Hot BrownHailing from The Brown Hotel in Louisville, this dish was created during the roaring ’20s as a wee-hours-of-the-morning, post-dancing snack. In this lightened version, We've kept the bacon, thick toast, and cheese sauce, which will surely put a smile on your face, any time of the day or night.
Cocktail MeatballsAccording to Southern tradition, the hostess at a ladies' luncheon should serve little meatballs in a chafing dish or on a platter with toothpicks as a satisfying snack for any men in attendance. The recipe here is by Debra Shaw, the cafeteria manager at the Golden Age Nursing Home in Greenwood.
Smoked Gouda and Bacon Burgers with Barbecue Sauce
Brian Perrone was reluctant to put a burger on the Slows Bar BQ menu because he wanted to focus on barbecue. At the insistence of his partners, he came up with this patty melt-style burger topped with smoked Gouda, sweet house-made barbecue sauce and hot sauce-spiked onions. He's glad he did: It was an instant hit.
Meatballs and SpaghettiIt takes a tender hand to make a light meatball. The key is in the rolling; you want to leave air pockets in the meatballs, so shape the balls gently in your hand, making sure not to squash them.
Cheddar-and-Tomato-Stuffed French Toast
Monte Cristo StrataIn this rich and hearty dish, bread, ham and cheese are baked in an eggy custard; grainy mustard and tarragon add a lovely, vibrant flavor.
Green Bean-Goat Cheese Gratin
Grilled Peanut Butter–Banana FingersWhy do sandwiches taste so good heated? I'm pretty sure my family would eat anything between two slices of bread if it has been grilled. Here's our favorite treat. Make this a complete meal by adding a cup of 1% low-fat milk per serving.