Lemon-Cheese Stuffed French Toast with Blueberry Syrup

6 thick (1 1/2") slices bakery cinnamon bread or challah

Filling:
4 oz cream cheese, softened
2 Tbsp sugar
1 tsp lemon extract
1 tsp finely chopped lemon zest
3/4 c ricotta cheese

Egg Mixture:
6 large eggs
1/2 c heavy cream

butter
oil

Blueberry Syrup:
2 c blueberries
1/2 c sugar
2 tsp fresh lemon juice

Create a pocket in each slice of bread by inserting a sharp knife into center of top crust and working in both directions, to within 3/4" of bottom and sides. Be careful not to puncture the sides.

Combine first 4 filling ingredients with an electric mixture and beat until smooth (about 1 minute). Stir in ricotta until just combined. Squeeze bread from the sides to part the opening and fill each slice of bread with a few tablespoons of filling. Don't overstuff or tear!

Whisk eggs and cream together. Dunk stuffed bread into the egg mixture and coat both sides. Place bread in a baking dish and cover with plastic wrap; chill in the fridge overnight.

Preheat oven to 375 degrees and lightly grease a cookie sheet. Heat a mixture of half butter, half oil in a skillet over medium-low heat and saute each slice of bread for about 2 minutes per side. After sauteing, place bread on cookie sheet and bake until heated through (about 6-8 minutes).

While toast bakes, combine syrup ingredients in a medium saucepan over low heat and cook, stirring constantly, until sugar dissolves (2-3 minutes). Increase heat to medium and simmer 2 minutes, stirring constantly. Remove from heat and serve over toast.

NOTES
I think this comes from a Best American Recipes-type cookbook.
Untried, but now that I've just discovered it among my recipes I think I'm going to try it very soon.

Calzones or Strombolis

1 (.25 oz) package active dry yeast
1 c warm water
1 Tbsp olive oil
1 tsp white sugar
1 tsp salt
2 1/2 c all-purpose flour, divided
1 tsp olive oil
1/2 c ricotta cheese
1 1/2 c shredded Cheddar cheese
1 Tbsp dried basil leaves
1-2 c filling (see notes)
1 egg, beaten
marinara sauce or pizza sauce

To make dough: in a small bowl, dissolve yeast in water. Add the oil, sugar and salt; mix in 1 cup of the flour until smooth. Gradually stir in the rest of the flour, until dough is smooth and workable. Knead dough on a lightly floured surface for about 5 minutes, or until it is elastic. Lay dough in a bowl coated with 1 teaspoon olive oil, then flip the dough, cover and let rise for 40 minutes, or until almost doubled.

To make filling: while dough is rising, combine the ricotta cheese, cheddar cheese, basil leaves and filling in a large bowl. Mix well, cover bowl and refrigerate to chill.

To make calzones: when dough is ready, punch it down and separate it into 2 equal parts. Roll parts out into thin circles on a lightly floured surface. Fill each circle with 1/2 of the cheese filling and fold over, securing edges by folding in and pressing with a fork. Brush the top of each calzone with egg and place on a lightly greased cookie sheet.

To make a stromboli: when dough is ready, punch it down separate it into two equal parts. Roll each out into a rectangle, about 10" x 14", on a lightly floured surface. Spread each rectangle with half of the filling. Starting on one long side, roll dough into a cylinder and pinch the edges to seal (you can brush a little egg on the edges to help seal the dough). Brush the tops of the strombolis with egg and place on a lightly greased baking sheet.

Bake at 375 degrees for 20-30 minutes or until golden brown and starting to crisp. Serve hot with warm marinara or pizza sauce on the side for dipping.

NOTES
Adapted from recipes at allrecipes.com and foodnetwork.com.
We have these regularly as an alternative to pizza (which we also eat regularly).
You could make this using pre-made pizza dough, or your own favorite pizza dough recipe.
To make the filling, I chop up whatever veggies we have on hand, kinds that would work well as pizza toppings, such as onions, peppers, olives, broccoli, spinach, tomatoes, meat, etc., and saute them in oil with minced garlic.
I make my own dipping sauce: open a can of crushed tomatoes and season with salt, pepper, a little sugar, dried basil, oregano, garlic powder, onion powder, rosemary, thyme, crushed red pepper and/or parsley to taste. Usually a teaspoon or so of anchovy paste as well. Heat and serve.

Spaghetti Pie

3 c cooked spaghetti
2 Tbsp butter
2 beaten eggs
1/3 c grated Parmesan
1 c cottage cheese
1-2 c spaghetti sauce
1/2 c - 1 c shredded mozzarella

Combine spaghetti, butter, eggs and Parmesan; form into a "crust" in greased 10" pie plate. Spread with cottage cheese and cover with spaghetti sauce. Bake uncovered for 20 minutes at 350 degrees. Sprinkle with mozzarella and bake about 5 minutes more until cheese is melted.

NOTES
Original source unknown. I've been eating this since I was a kid.
Big family favorite.
I like to saute some veggies and stir them into the sauce -- spinach, mushrooms, olives, anything you'd add to regular pasta.
I've used ground beef in the sauce as well.
I've used half ricotta/half cottage cheese; probably would work with all ricotta too.

Banana Spice Muffins

2 1/2 c flour
1/3 c sugar
1/3 c brown sugar
1 Tbsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp allspice
1 tsp ginger
1 c mashed banana
2/3 c milk
1/3 c buttermilk
1/3 c ricotta cheese
2 Tbsp vegetable oil
1 Tbsp vanilla extract
1 egg white
1 egg

Combine all dry ingredients. In a separate bowl, combine all wet ingredients. Stir wet ingredients into dry ingredients until just blended. Spoon into greased muffin cups and bake at 400 degrees for 18 minutes or until done. Cool on a wire rack.

NOTES
From Cooking Light.
Can't remember if I've tried these or not, so I'll mark as untried.
If I did actually try them, it would seem they're not that memorable.

Lasagna Primavera

12 uncooked lasagna noodles
3 c broccoli florets (fresh or frozen, thawed and drained)
3 large carrots, coarsely shredded (about 2 c)
1 (14 1/2 oz) can diced tomatoes, drained
2 medium bell peppers, cut into 1/2" pieces
1 (15 oz) container ricotta cheese
1/2 c grated Parmesan cheese
1 egg
2 (10 oz) jars Alfredo sauce
4 c shredded mozzarella cheese

Cook noodles according to package directions; drain.

Meanwhile, in a large bowl, mix broccoli, carrots, tomatoes and peppers. In a small bowl, mix ricotta, Parmesan and egg.

In a 13"x9" baking dish, spoon 2/3 c Alfredo sauce. Place 4 lasagna noodles over sauce. Spread with 1/2 cheese mixture and 2 1/2 c vegetable mixture; spread 2/3 c remaining sauce over top. Sprinkle with 1 c mozzarella cheese. Repeat layers from noodles; top with remaining ingredients in same order. Bake uncovered at 350 degrees for 45-60 minutes or until bubbly and hot in center. Let stand 15 minutes before cutting.

NOTES
I think this is adapted from a Betty Crocker recipe.
Untried.

Orange-Ricotta Pancakes

2/3 c all-purpose flour
1/4 c sugar
1/8 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
3/4 c ricotta cheese
1/4 c milk
2 Tbsp fresh orange juice
1/4 tsp grated orange rind
3 egg yolks, lightly beaten
3 egg whites

Combine flour, sugar, baking powder, baking soda and salt in a large bowl.

Combine ricotta, juice, milk, rind and yolks; add to flour mixture, stirring until smooth.

Beat egg whites with an electric mixer on high speed until stiff peaks form. GEntly fold 1/4 whites into batter; gently fold in remaining egg whites.

Spoon about 1/4 c batter onto a hot nonstick griddle. Turn pancakes when tops are bubble and edges are cooked. Serve with Strawberry-Lemon Syrup, fresh strawberries, or orange marmalade. Makes 15 pancakes.

NOTES
From Cooking Light.
Untried.