Recipe of the Month

The cooks at our schools aren't the only members of the Opaa! family with culinary flair. In fact, each month we feature frequently requested, unique and tasty recipes submitted by fellow Opaa! employees. We hope you enjoy this month's selection:

Ingredients                                                                                                                                                                                                                    Cinnamon Roll French Toast Casserole Dec 17 Photo

Casserole

  • 2 (17.5 oz.) cans refrigerated cinnamon rolls, icing reserved
  • 2 Tbsp. melted butter
  • 4 eggs
  • ⅓ c. milk
  • 1 Tbsp. cinnamon
  • 1 tsp. vanilla

Icing

  • ½ c. powdered sugar
  • 2 containers reserved icing
  • 2 Tbsp. cream cheese, softened
  • 1 Tbsp. milk
  • (For extra icing, combine ¾ c. powdered sugar + 3 oz. cream cheese (softened) + 1½ Tbsp. milk)

Instructions

  1. Preheat oven to 350 degrees.
  2. Remove cinnamon rolls from packages and cut each roll into sixths.
  3. Drizzle melted butter in 9x13 inch pan.
  4. Spread cinnamon roll pieces evenly in pan.
  5. In a separate bowl, combine eggs, milk, cinnamon, and vanilla. Whisk until combined.
  6. Pour egg mixture over cinnamon rolls.
  7. Bake at 350 degrees for 30-35 minutes or until top of casserole is golden brown and center is set.
  8. Prepare icing by combining reserved cinnamon roll icing with ½ c. powdered sugar, 2 Tbsp. softened cream cheese, and 1 Tbsp. milk. Whisk until smooth.
  9. Pour icing evenly over casserole.

Ingredients                                                                                                                                                                                                          Maple Dijon Roasted Brussels Sprouts and Butternut Squash with Pomegranate and Bacon Nov 17 Photo

  • 1 pound butternut squash, peeled, chopped into 1-inch cubes
  • 1 pound Brussels sprouts, stems trimmed, sliced in half through stem
  • 2 tablespoons olive oil

Dijon Maple Butter Sauce

  • 1 tablespoon butter, melted
  • 1 teaspoon pure maple syrup
  • 2 teaspoons Dijon mustard
  • 2 teaspoons balsamic vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon pepper

Garnish

  • 1/4 cup pecans, finely chopped
  • 1/4 cup fresh pomegranate seeds
  • 1/4 cup feta cheese to taste
  • 6 slices bacon, cooked and crumbled or more to taste

Directions

  1. Preheat oven to 400 degrees F.
  2. In a small bowl, mix together the Dijon Maple Butter Sauce ingredients. Set aside.
  3. Line a large baking sheet with foil or parchment paper. Add Brussels sprouts and squash, drizzle with olive oil and toss to evenly coat.
  4. Evenly spread out vegetables and roast at 400 degrees F for 25 minutes.
  5. Toss vegetables with Dijon Maple Butter Sauce and 1/4 cup pecans (it will seem “wet but will soak in the vegetables) then roast another 10-20 minutes or until squash is fork tender.
  6. Toss Brussels sprouts and squash with pomegranate and feta and bacon if desired. Serve warm.

Ingredients                                                                                                                                                                                                            

Homemade Pumpkin Butter Photo

  • 1 (29-ounce) can pumpkin purée or solid pack pumpkin (not pumpkin pie filling)
  • ½ cup (100 grams) granulated sugar
  • ½ cup (100 grams) packed light brown sugar
  • 1 cup (240 ml) 100% pure apple juice (no sugar added) or apple cider
  • 2 teaspoons fine-quality ground cinnamon
  • 1 teaspoon ground ginger
  • ¾ teaspoon freshly grated whole nutmeg
  • ½ teaspoon ground cloves
  • 2 teaspoons (10 ml) freshly squeezed lemon juice

Directions

In a large glass heatproof and microwavable safe bowl, combine all ingredients with the exception of the lemon juice. Cover with a loose covering that is microwavable safe such as a sheet of wax paper or paper towel.

Cook on high power for 6 minutes; stir. Cook an additional 6 minutes; stir. Cook for an additional 3 minutes; stir.

Carefully remove hot bowl from microwave using oven mitts for protection. Carefully remove loose cover and stir in lemon juice.

Cool completely. Cover airtight and store in refrigerator.

 Cheesy Garlic Pull Apart Bread Photo

Ingredients  

  • 1 crusty loaf, preferably sourdough or Vienna
  • ¾ cup shredded Mozzarella cheese (or other melting cheese)

Garlic Butter

  • 7 tbsp unsalted butter, softened
  • 2 large garlic cloves, minced
  • ¾ tsp salt
  • 1 tbsp fresh parsley, finely chopped

Instructions

  1. Preheat the oven to 350F.
  2. Combine butter, garlic and salt in a heatproof bowl and melt in the microwave. Stir through parsley.
  3. Cut the bread on a diagonal into 1" diamonds but do not cut all the way through the bread (just like you would cut a french stick for garlic bread).
  4. Use your fingers or a knife to pry open each crack and drizzle in a teaspoon of butter and stuff in a pinch of cheese. This might sound like a bit of an effort, but I promise you it is worth it! You don't need to be super neat, it's nice to have some of the butter drizzled over the crust.
  5. Wrap with foil and bake for 15minutes until the cheese has mostly melted, then unwrap and bake for 5 minutes more to make the bread nice and crusty.
  6. Serve immediately.

Notes

1. To make ahead, after wrapping with foil, wrap with cling wrap as well. Store in fridge overnight or freeze to store for longer. To cook, thaw then follow recipe instructions to bake.
2. The denser the bread, the better the pieces will hold together when pulled off.
3. Use already baked bread, not uncooked bread dough.

Salad Ingredients                                                                                                                                                                                Roasted Beet and Goat Cheese Salad Photo

  • 3 golden beets
  • 3 red beets
  • 10 ounces baby spinach
  • 2 ounces goat cheese, crumbled
  • 1/4 cup toasted chopped pecans

Honey Balsamic Vinaigrette Ingredients

  • 3 tablespoons balsamic vinaigrette
  • 2 tablespoons water
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon honey
  • 2 teaspoons dijon mustard
  • Kosher salt and fresh ground black pepper to taste

Instructions

  1. Preheat oven to 400 degrees.
  2. Line a rimmed baking sheet with foil.
  3. Peel the beets with a vegetable peeler and cut them into 1/2 inch slices.
  4. Place the beets on the prepared baking sheet, drizzle them with olive oil, salt and pepper and toss to coat them.
  5. Spread the beets into a single layer then roast them for approximately 25-30 minutes minutes or until tender, shaking the tray and tossing them around a couple of time to ensure even cooking.
  6. Remove from the oven and let cool while you assemble the salad and make the vinaigrette.
  7. In a glass measuring cup or mason jar add all of the ingredients for the vinaigrette and whisk or shake until combined.
  8. In a large serving bowl add the baby spinach and top with the crumbled goat cheese, toasted pecans and cooled beets.
  9. Serve the vinaigrette alongside the salad or drizzle some of it over the top, you shouldn't need to use all of it.