TLCRecipes.com

Ingredients

• 10-12 scrubbed red potatoes
• 1/2-1 tsp. minced garlic
• Approximately 2 cups of red wine

Instructions

1. Halve or quarter scrubbed red potatoes; brown in small amount of oil on all sides. Add minced garlic toward end of browning so as not to scorch. Add 2 cups red wine and cover immediately. Cook over medium heat until potatoes are tender. Watch that wine doesn't cook all away. Serve with remaining wine sauce.

Ingredients

• 1 pound ground beef
• 3 tablespoons Worcestershire sauce
• 1/2 cup breadcrumbs (from about 1 slice sandwich bread)
• 2 tablespoons prepared horseradish
• 1 small carrot, peeled and finely grated
• 1 teaspoon salt
• 1 small zucchini, finely grated
• Ketchup, for decoration
• 1 small onion, finely chopped
• 1 large white onion, for decoration
• 1 egg
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Instructions

1. Preheat the oven to 350 degrees F and lightly grease a baking sheet.
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3. Using your hands, combine all ingredients except ketchup and white onion in a large bowl and mix well. Place the mixture on the baking sheet and mold it into a football shape, making sure to pat down the middle so it’s no thicker than the edges.
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5. Bake 50 to 60 minutes, until an instant-read thermometer registers 160 degrees F.
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7. Remove the meatloaf from the oven and spoon a few tablespoons ketchup in the center to make a base for the football’s “laces.” Slice a thick ring from the center of the white onion, peel off a strand to form the anchor of the lacing and lay the piece over the ketchup. Then cut shorter pieces of white onion to make the lacing’s crosshatches.
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9. Serve warm or at room temperature.
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Ingredients

• 2 teaspoons vegetable oil
• 2 teaspoons coarse salt
• 20 chicken wings
• 1/4 teaspoon cayenne pepper
• 3 large eggs, beaten
• 1/2 cup fresh breadcrumbs
• 1/2 cup sesame seeds
• 2 to 3 garlic cloves, minced
• 1/2 cup all-purpose flour
• Hot sauce, for serving
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Instructions

1. Preheat the oven to 375°F. Line a large rimmed baking sheet with parchment paper or coat the pan with the vegetable oil.
2. 2Place the chicken wings in a large bowl, add the eggs and toss to coat.
3. 3In a small bowl, combine the sesame seeds, flour, salt, cayenne pepper, breadcrumbs and garlic. Dip each wing into the sesame mixture to fully coat. Place the coated wings side by side on the prepared baking sheet.
4. 4Bake for 30 minutes, then increase temperature to 400°F. Cook until the wings are golden brown and sizzling, 20 to 30 more minutes.
5. 5Immediately remove the wings from the baking sheet while hot and serve with hot sauce.
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Ingredients

• 4 medium baking potatoes, scrubbed
• 2 tbsp butter
• 7 oz bacon, rind removed, cut into sticks
• 3/4 cup shredded Cheddar cheese
• 2 shallots, finely chopped
• 2 tbsp chopped parsley
• scant 1/2 cup whole milk
• salt and freshly ground black pepper
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Instructions

1. Preheat the oven to 400°F (200°C). Prick the potato skins all over with a fork. Bake in the oven for about 45–50 minutes, until tender. Reduce the oven temperature to 350°F (180°C).
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3. Meanwhile, cook the bacon in a frying pan over medium-high heat about 4 minutes until golden. Add the shallots and cook until they soften, about 1 minute more.
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5. Slice off the top third of each potato, horizontally. Using a spoon, scoop out the flesh into a large bowl. Reserve the hollowed-out skins and place in a lightly oiled baking dish.
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7. Mash the potato with a potato masher. Add the milk and butter, and beat until smooth. Stir in the Cheddar and bacon mixture along with the parsley. Season with salt and pepper.
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9. Spoon the mixture back into the potato skins and bake for 20–25 minutes, or until the filling is heated through and golden on top. Serve hot with extra chopped parsley sprinkled on top, if desired.
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Ingredients

• 1/4 C. orange juice
• 1/4 C. pineapple juice
• 1/4 C. chopped fresh pineapple
• 1/4 C. peeled and chopped apple
• 1 tsp grated orange peel
• 1 tsp chopped fresh mint leaves
• 1 Tbs. ground flaxseeds
• 3 Tbs. apple butter
• 3/4 C. soy milk
• Pinch of grated nutmeg
• Pinch of ground cinnamon
• Pinch of salt
• 1 tsp. canola oil
• 4 slices multigrain bread (about ¾" thick)

Instructions

1. In medium saucepan, bring juices to boil. Add pineapple, apple, and orange peel, and cook until fruit is soft, about 8 minutes. Add mint. Set aside. Combine flaxseeds, apple butter, soy milk, nutmeg, cinnamon, and salt in blender, and mix until smooth. Transfer to shallow dish. Heat large sauté pan over medium heat, and add oil. Dip both sides of bread into soy milk mixture, and transfer to hot pan. Repeat for remaining slices. Cook until golden brown on both sides, about 3 minutes. Reheat fruit compote, and serve ¼ C. with 1 slice French toast.

Ingredients

• 8 slices white or wheat bread, cut 1 inch thick
• 8 oz. cream cheese
• 6 Tbs. strawberry preserves
• 1 1/3 C. milk
• 4 eggs
• 2 tsp. granulated sugar
• 2 tsp. vanilla
• 1 tsp. cinnamon
• 4 Tbs. powdered sugar
• 4 C. sliced strawberries

Instructions

1. Cut each bread slice in half crosswise. With a sharp knife, cut a horizontal slit in each half slice to make a pocket. In a medium bowl, combine cream cheese and preserves. Spread 1/16 (approximately) of the mixture inside each bread pocket. Pinch edges of bread together to hold filling. In a shallow bowl, whisk together milk, egg, sugar, vanilla and cinnamon. Dip filled bread slices in egg mixture to coat. Cook about 6 minutes or until golden brown, turning once. Top with strawberries and sprinkle with powdered sugar.

Ingredients

• 4 Tbs. unsalted butter, melted
• 3/4 C. firmly packed light brown sugar
• 1 loaf brioche or challah bread or other sweet bread, sliced into 1 1/2 inch slices
• 8 large eggs, lightly beaten
• 1 C. whole milk
• 1 Tbs. homemade or pure vanilla extract
• 1/2 tsp. ground cinnamon
• 1/4 tsp. ground ginger
• Dash freshly grated nutmeg
• Pinch of sea salt
• 3/4 C. chopped pecans
• Confectioners' sugar for accompaniment
• Pure maple syrup

Instructions

1. Combine the melted butter and sugar in the evenly on the bottom of a baking dish. Arrange the bread slices on top, squeezing them in place so that they fit snugly in the casserole. Whisk the eggs, add all the remaining ingredients except the pecans. Pour over the bread, letting it soak in. Top with pecans and cover with plastic wrap. (The casserole will not look real moist, don't worry I promise it will be so moist when you eat it.)
2. Keep refrigerated for at least 3 hours or up to 12 hours to set. Set out at room temperature for 20 minutes before popping into a hot oven set to 350 degrees. Bake until lightly browned and set, 35 to 40 minutes. Remove and slightly cool if you can wait a few minutes. Serve this dish hot out of the oven or warm, sprinkled with powdered sugar and pure maple syrup.

Ingredients

• 1/4 C. egg substitute
• 1/2 C. skim milk
• 1 1/3 Tbs. dark brown sugar firmly packed
• 1 tsp. cinnamon
• 4 slices whole-wheat bread cubed
• 2 medium peach pared, cored and diced
• 3 Tbs. all-purpose flour
• 2 Tbs. dark brown sugar firmly packed
• 2 tsp. Brummel and Brown spread
• 1 dash cinnamon

Instructions

1. Preheat oven to 350 degrees. Spray two 5x3" loaf pans with nonstick cooking spray. To make toast, in medium bowl, lightly beat egg substitute. Add milk, brown sugar and cinnamon; stir to blend. Add bread cubes and peaches, stirring gently; let stand until bread has absorbed all liquid, 2-3 minutes.
2. To prepare topping, in small bowl, combine flour, brown sugar, margarine and cinnamon with fork. Divide the bread mixture evenly between the prepared loaf pans; sprinkle each evenly with topping. Bake 35-40 minutes, or until golden brown. Allow to cool slightly and serve warm.

Notes

Ingredients

• 10 C. white bread cubes
• 1 (8 oz.) package low fat cream cheese, softened
• 8 small eggs
• 1 1/2 C. milk
• 2/3 C. half-and-half cream
• 1/2 C. maple syrup
• 1/2 tsp. vanilla extract
• 2 T confectioner's sugar

Instructions

1. Preheat oven to 375 degrees. Place bread cubes in a lightly greased 9x13 inch baking pan. In a large bowl, beat cream cheese with an electric mixer at medium speed until smooth. Add eggs, one at a time, mixing well after each addition. Stir in milk, half and half, maple syrup, and vanilla until mixture is smooth. Pour cream cheese mixture over top of bread; cover and refrigerate overnight. The next morning, remove soufflé from refrigerator and let stand at room temperature for 30 minutes. Bake in preheated oven for 30 minutes or until set. Sprinkle soufflé with confectioner's sugar and serve warm.

Ingredients

• 1 C. light brown sugar
• 3 Tbs. light Karo syrup
• 6 Tbs. butter
• 3-4 Granny Smith apples
• 6 slices Texas toast
• 6 eggs
• 2 C. milk
• 1/2 tsp. vanilla

Instructions

1. Combine brown sugar, Karo syrup and butter in a saucepan. Bring to a boil and cook for 1 minute. Pour into a greased or sprayed 9x13-inch baking dish. (Note: Warm the dish slightly to help spread the caramelized mixture.)
2. Whisk together the eggs, milk and vanilla and pour over bread. Cover and refrigerate overnight. Bring to room temperature (approx. 1 hour) before baking. Bake at 350 degrees for 45 minutes or until golden brown. Let cool 5-10 minutes before cutting into squares. Peel and slice the apples and place on top of the caramel mixture. Cube Texas toast and spread evenly on top of the caramel/apple mixture. This should fill up the dish.