Breakfast with visiting friends and family on a Saturday morning is a perfect time to make this dish. Think french toast, cinnamon roll casserole:

In a small bowl mix 1 cup packed brown sugar, 1 cube of butter and 2 Tablespoons of Karo’s light corn syrup. Spread on the bottom of a 9×13 baking dish and set aside.

In a medium bowl mix the following:

6 eggs (yes, that’s six eggs!)

1 Cup half/half

1 teaspoon vanilla

In a large bowl (sorry to have you dirty all these bowls!) put 1 loaf of cubed raisin cinnamon bread. Pour egg mixture in and mix. Add to baking dish and bake at 350 for 30-40 minutes or until egg mixture is cooked. Let cool 10 minutes before serving.

As the season’s begin to get more and more chilly, and the squash nears the end of its season, we often turn to pasta-bake for dinner. It’s as simple as cooking your favorite non-spaghetti pasta, tossing a few ingredients together and baking.

It’s a one-dish wonder and you may even be lucky enough for leftovers for lunch!

If you have some ingredients laying around (such as a butternut squash), you can simply search for a pasta bake recipe on the web containing that ingredient. You don’t have to follow it to a “t” but it’ll at least give you some inspiration.

Here’s an example of a “bake” we did recently (though there’s a tasty recipe here too):

• 3-4 links of chicken sausage, cooked and sliced
• Half bag of rotellini pasta, cooked
• Half a butternut squash, baked with butter and brown sugar (1 hour, 350 degrees, cubed)
• 1/2 of apple, cubed
• 3/4 cup of fresh parmesan cheese
• 3/4 jar of Alfredo sauce
• 1 teaspon of cinnamon
• A dash of salt and pepper

Simply bake the butternut squash while you get the rest of the ingredients prepared.  Then toss it all together in a baking dish.  Bake for about 20 minutes at 350 degrees or until the cheese melts.

Enjoy!