Prep Like a Holiday Pro Recipes
12 servings
10-min prep time | 1 hr 20-min total time
Ingredients
Oil for greasing
1 lb. (450 g) breakfast sausage
1 onion, chopped
1 red bell pepper, seeded and chopped
1 large or 2 small Gala apples, cored and diced
1 tbsp (15 mL) Savory Maple
Spice Blend
9 eggs
2 cups (500 mL) whole milk
½ tsp (2 mL) salt
¼ tsp (1 mL) black pepper
1 loaf brioche bread (12 oz./350 g), cut into 1” (2.5-cm) pieces
8 oz. (250 g) white cheddar cheese, grated (2 cups/500 mL)
Breakfast Strata
Directions
1. Preheat the oven to 350°F (180°C). Brush the Stone Rectangular Baker with oil.
2. Cook the sausage in a large skillet over medium heat, breaking it into crumbles, until it’s no longer pink, about 5 minutes. Add the onion and bell pepper, cook until slightly softened, about 5 minutes. Add the apples and spice blend. Continue cooking until the apples are slightly softened, about 3 minutes.
3. Add the eggs, milk, salt, and black pepper to the Deluxe Stand Mixer with the scraping beater attached. Mix on CUSTOM 2 for 30 seconds, or until well blended.
4. Place half of the cubed bread into the bottom of the baker, then top with the sausage mixture and half of the cheese. Top with the remaining bread and cheese, then pour the egg mixture over the top.
5. Bake for 55–60 minutes, or until the eggs are set and the top is golden-brown. Rest for 10 minutes before serving.
8 servings
5-min prep time | 30-min total time
Ingredients
2 tbsp (30 mL) butter
1 large onion, thinly sliced
½ cup (125 mL) chicken broth
1 pkg (8 oz./250 g) cream cheese, softened
1 cup (250 mL) sour cream
2 tbsp (30 mL) French Onion Dip Mix
Optional: Sliced green onion
Sour Cream & Onion Dip
Directions
1. Heat the butter in a large skillet over medium heat until melted. Add the onion and cook for 15–20 minutes, or until caramelized, stirring often.
2. Add the broth to the onions and continue cooking until the broth evaporates. Remove the onions from the pan and let them cool.
3. Add the cream cheese, sour cream, dip mix, and caramelized onions to the Deluxe Stand Mixer with the scraping beater attached. BEAT for 2 minutes. Top with green onions, if you’d like.
Cook’s Tip
• You can serve this dip right away, or put it in the refrigerator and serve it chilled.
6 servings
5-min prep time | 30-min total time
1 lb. (450 g) bucatini or spaghetti
1 jar (7 oz./205 mL) oil-packed sun dried tomatoes, drained and chopped, plus 1 tbsp (15 mL) oil from the jar
1 red bell pepper, seeded and sliced
4 cups (1 L) fresh broccoli florets
2½ tbsp (37 mL) Black Garlic Seasoning Mix
¾ cup (175 mL) vegetable or chicken stock
½ cup (125 mL) heavy cream
1 can (2.25 oz./64 g) sliced black olives (optional)
1 oz. (30 g) Parmesan cheese, finely grated (½ cup/125 mL), plus additional for topping
Optional Toppings: Additional Black Garlic Seasoning Mix, pine nuts, chopped basil
Black Garlic Pasta
Directions
1. Bring a large pot of water to a boil and cook the pasta according to the package directions.
2. Heat 1 tbsp (15 mL) of the oil from the sun dried tomatoes in the 12” (30-cm) Brilliance Weeknight Skillet or saute pan over medium-high heat for 3 minutes.
3. Add the tomatoes, bell pepper, and broccoli to the pan and cook for 5 minutes, or until the vegetables are softened.
4. Add the Black Garlic Seasoning Mix , stock, cream, and olives (if you’d like) to the pan. Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 2 minutes.
5. Add the pasta and Parmesan cheese and toss to combine.
6. Serve with Parmesan cheese, additional seasoning, pine nuts, and chopped basil, if you’d like.
20 servings
10-min prep time | 1-hr total time
1½ cups (375 mL) butter (3 sticks), softened
1 cup (250 mL) powdered sugar
½ tsp (2 mL) vanilla extract
½ tsp (2 mL) almond extract
2¼ cups (550 mL) flour
½ cup (125 mL) cornstarch
¼ tsp (1 mL) salt
Optional: Nonpareil sprinkles
