Rachael Ray's Blog, page 37
January 2, 2014
Arugula and White Bean Salad with Lemon Dressing
People often think of salads as warm weather food, but they really aren’t. In fact, some of my favorite salads are ones that I make in the wintertime.
After the holiday food-fest, we could all use a little more greens in our diet, and it feels good to get back to basics with some healthier, lighter fare.
Lately, I’ve been obsessed with using canned artichokes in everything and anything. Besides being tasty, they are very filling and a great way to bulk up any salad.
This Arugula and White Bean Salad is completely vegetarian but also hearty, filling, and full of fiber thanks to the beans and artichokes.
It’s also the perfect weeknight supper – simple and filling all on its own, but can also be paired beautifully with a bowl of soup.
Arugula and White Bean Salad with Lemon Dressing
Serves 2-4
Ingredients
Zest and juice of one lemon
1/4 cup extra virgin olive oil
1/4 tsp. kosher salt
1/4 tsp. black pepper
1 14-oz. can of artichokes, coarsely chopped
1 15-oz. can of cannellini beans, rinsed and drained
8 oz. baby arugula, washed and dried
Instructions:
1. Place lemon juice, zest, olive oil, salt and pepper into the bottom of a large bowl. Whisk to combine.
2. Add in artichokes, beans and arugula and toss gently to combine. Serve immediately.
Want more healthy salads? Try:
Toasted Hazelnut and Shredded Carrot Salad
Mayo-less Egg Salad
Roasted Cauliflower Salad
December 31, 2013
Overnight Cinnamon Coffee Cake
If you have young kids, sometimes the last thing you want to do is sit down and prepare a big breakfast on a Saturday or Sunday morning. You’ve been busy all week – who feels like cooking?
This cake will make your life easier. Simply make it the night before, refrigerate overnight, then bake it the next morning. Your family will wake up to a house filled with a delicious cinnamon aroma that is irresistible.
If you want to save even more time, another option is to bake the coffee cake up to four weeks prior and freeze it. Then, thaw at room temperature overnight and reheat for a few minutes before serving.
Here’s how to make it:
Beat the butter and sugars, add an egg and vanilla, and combine until well blended. Whisk the dry ingredients together in a separate bowl, and add to the wet ingredients in two additions, alternating with buttermilk.
Spread the batter evenly in an 8-inch baking pan lined with foil that has been sprayed with non-stick cooking spray. 
Make the streusel by combining flour, brown sugar, cinnamon, a pinch of salt and softened butter. I find the easiest way to mix this is to use my (clean!) hands.
Sprinkle the streusel on top of the batter, cover with foil, and refrigerate overnight.
The next morning, bake at 350 F for 35-40 minutes. Sprinkle with powdered sugar prior to serving.
Overnight Cinnamon Coffee Cake
Ingredients
For the cake:
1/3 cup butter, softened
1/2 cup sugar
1/4 cup packed brown sugar
1 egg
1 tsp. vanilla
1 cup flour
1/2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 cup buttermilk
For the topping:
1/2 cup flour
1/4 cup brown sugar
1/2 tsp. cinnamon
Pinch of salt
4 tbsp. butter, softened
Powdered sugar for serving
Directions
Make the cake:
1. Line an 8-inch baking pan with foil, and spray the foil with non-stick cooking spray.
2. In a large bowl, cream together the butter, sugar, and brown sugar. Add the egg and vanilla, and beat until blended.
3. In a medium bowl, whisk together the flour, baking powder, baking soda, salt and cinnamon.
4. Add the dry ingredients to the butter mixture in two additions, alternating with the buttermilk (add half the dry ingredients, then the buttermilk, then the rest of the dry ingredients).
5. Spread the batter evenly in the prepared pan.
Make the streusel topping:
1. In a small bowl mix all the ingredients – flour through butter – until the mixture is combined. This will create non-uniform crumbs.
2. Sprinkle over the batter.
3. Cover pan with foil and refrigerate 8 hours or overnight.
Bake the coffee cake:
1. Preheat the oven to 350 F.
2. Bake the cake – uncovered – for 35-40 minutes or until a toothpick inserted in the center comes out clean.
3. Sprinkle with powdered sugar prior to serving.
A few more treats that go great with your morning coffee:
Pumpkin Corn Muffins
Jumbo Coffee Cake Muffins
Hazelnut-Orange Biscotti
December 29, 2013
Plan Your Week: 21 Delicious Meal Ideas
Welcome to the Weekly Meal Planner! Whether you work all day and are out of steam when the dinner hour hits, or are fresh out of ideas and in a cooking rut, we are here to make your life easier. Note: We’ll include tips for picky eaters and easy food swaps if you don’t have an ingredient on-hand.
We hope everyone had a wonderful holiday, and now there’s one more holiday week to go with 2014 on the horizon. We’ve included some suggestions for New Year’s meals, as well as some extra entertaining ideas. Let’s get started!
Meatless Monday
Lunch: Caesar Soup is an inventive take on a lunchtime favorite.
Dinner: No one will miss the meat when you serve this cheesy pasta bake: Spinach and Artichoke Baked Whole Grain Pasta.
Dessert: With three ingredients (puff pastry, chocolate hazelnut spread, and cinnamon), Chocolate Cinnamon Pinwheels are a no-fuss winner.
Tuesday (New Year’s Eve)
Lunch: Treat friends and family to a special soup for lunch: French Onion and Wild Mushroom Soup. Don’t forget the cheesy toasts for dipping!
Dinner: Well-Deserved, Well-Dressed Individual Beef Wellingtons with Steamed Broccoli Spears is the perfect special-occasion meal for the holiday. Store-bought puff pastry and mousse pâté make this impressive dinner surprisingly easy.
Cocktail: Treat your guests to a Prosecco Cocktail with Berries.
Wednesday (New Year’s Day)
Brunch: Feed a crowd with this spicy Panzella Strata - it pairs perfectly with a special Bloody Mary (see link to cocktail below).
Dinner: Baked Penne with Sausage, Tomato and Cauliflower is a comfort-food special. Make it a day or two in advance, and just pop it in the oven at dinnertime. If you’re feeding a crowd, this recipe easily doubles (or triples!).
Cocktail: Pickle Juice Bloody Mary is true to its name – pickle juice steps up the traditional brunch cocktail.
Thursday
Lunch: Cheeseburger Salad is a no-carb favorite and comes together in a flash.
Dinner: Use the white fish of your choice and make some zesty Serrano-Wrapped Fish with Crispy Potato Hash.
Dessert: Cake Shakes are a sweet surprise – German chocolate cake in a glass!
Friday
Lunch: Healthy and Flavor-Filled Soba Salad is light and delicious. Make it early in the week and enjoy all week-long.
Dinner: It’s Burger Night! Enjoy BLT Burgers with Swiss and Russian-Style Aioli with Garlic and Herbs. If you don’t have time to make homemade mayo, doctored-up, store-bought mayo is just as tasty.
Snack: Cheese Fries can’t get much easier (or more delicious!). Pair frozen fries with a quick homemade cheese sauce.
Entertaining Saturday
Brunch: Crispy Hash Brown Waffles are terrific topped with applesauce and sausage on the side.
Dinner: Take it easy tonight with Zinfully Delicious Short Ribs. They are even better when you make them a day in advance so the flavors have a chance to develop.
Snack: Forget the same old chips and dip, and prepare this Apple Bacon Cheddar Crostini for an easy “wow.”
Family Sunday
Brunch: French Toast Grilled Cheese With Apples is an inventive brunch combining two old favorites. Keep it easy and use the cheese and bread you have on-hand.
Dinner: The family will love the cheesy mashed potatoes in Paprika Turkey Shepherd’s Pie. It’s a complete meal! Omit the peppers for spice-averse kiddos.
Dessert: End the holidays with a bang, and enjoy an old-fashioned Coconut Cream Pie.
December 27, 2013
The Top 13 Recipes of 2013
The recipes that made this hits list range in everything from basic staples to inventive twists on old favorites. There are also some heavenly desserts, which is no surprise!
Without further ado, let’s count down the best recipes of the year:
This is just a bowl of comfort-food goodness. Prepare this easy, make-ahead dish today and bake it tomorrow.
This was the No. 1 downloaded recipe from the first 180 episodes of season one of “Rachael Ray,” Rachael’s syndicated daytime show. It really is too-good-to-be-good-for-you!
Thick, chewy, toothsome, with the coveted crackly top. The recipe calls for three kinds of chocolate and is made in one bowl. You’ll never reach for a boxed mix again!
If you’re in the mood for a salty snack to mindlessly munch, these chickpeas hit the spot.
Who doesn’t love a classic Caesar? This salad can serve two as a full meal or four as a side dish.
There are so many different types of quiches you can make, but first you have to know how to make the basic pie. You can use store-bought or homemade crust, and the results will still be impressive for such a simple dish.
7. Meatloaf Meatballs with Horseradish Mash and Gravy
Make ahead and double the recipe for these sensational meatballs. Serve with hearty horseradish mashed potatoes and gravy.
Rachael says, “The man who owns my local oil company makes a great stuffed pepper soup, but it takes too long for me to make it for myself. Here’s a sped-up stoup version of my own. Mr. Waterhouse’s is tops, but this is a close second – if you don’t know Mr. Waterhouse.”
Who would have thought broccoli would make the top four recipes of the year? Good job, everyone, for eating your greens! This is an easy-to-make dish that will make a broccoli lover out of anyone!
4. Peanut Butter Chocolate Rice Krispie Treats
Who says these treats are just for kids? With a chocolate-peanut butter topping, they’re complex and satisfying – something any grown-up can appreciate!
Parmigiano Reggiano cheese and a lemon juice eggwash give these chicken cutlets a distinctive taste. Cover with a lemony, wine garlic sauce and serve with a side of linguine for a delectable dinner.
2. Quick and Easy French Toast Casserole
This easy and delicious breakfast casserole is a hit with kids and a great way to use up stale bread. It will also make your kitchen smell like heaven!
1. Chocolate Chip Banana Bread
There’s nothing better than a warm, fresh loaf of banana bread right out of the oven. A great way to use your overripe bananas, this loaf makes a great hostess gift, plus it freezes well tightly wrapped in foil the freezer for up to 3 months.
5 Meat-Free New Year’s Snacks
New Year’s Eve is the ultimate snacking occasion. Since you’ll be up way past your bedtime (and dinnertime!), you’ll need to have some tasty nosh on-hand to keep the party going.
These five vegetarian appetizers pack a big punch of flavor without the meat, making them instant crowd-pleasers for veggie lovers and omnivores alike!
Pizza is the perfect late-night food. Skip traditional slices and cut this pie into bite-sized squares to make it a hearty appetizer.
Meat-Free Buffalo Wings with Ranch Dipper
So tasty, you’ll never miss the meat! Cauliflower with spicy sauce is a perfect substitution.
It might be hummus, but it has a spicy, Southwestern kick that takes this dip to a whole new level.
Who needs pre-made party mix when you can whip it up yourself?
Whole Wheat Sweet Cinnamon Chips with Creamy Honey Dip
This easy snack is an unusual alternative to traditional chips and hummus. Surprise your guests with something sweet!
December 26, 2013
Pumpkin Gnocchi with Sage Brown Butter
Gnocchi can be an intimidating dish to try and conquer, but I want you to do me a favor: please let go of that impression right here and now. Making gnocchi at home is quick, easy, and provides a flavor and texture that is leaps and bounds better than the dried pack you’ll find on a grocery store shelf.
The secret to gnocchi is in the mixing. As long as all of the ingredients are blended and the flour is hydrated, you’re done. Put the fork down.
Aggressively mixing the dough is important in making pasta because it requires a firm texture in order to be shaped. But gnocchi are the exact opposite – light, pillowy dumplings that need only be brought together for a moment in order to preserve their delicate texture.
Give this dish a shot next time you want to impress some dinner guests (or, heck, impress yourself).
If you want to get a leg up and make the gnocchi ahead of time, the dough can be mixed, rolled out, and cut a few hours before cooking. Just loosely cover the gnocchi with a sheet of plastic wrap to keep them from drying out.
Wait until you’re just ready to serve the gnocchi, though, before making the brown butter – it’s best when it’s freshest.
Pumpkin Gnocchi with Sage Brown Butter
Makes 4 servings
Ingredients
1 large Idaho potato (about 8 oz.), baked and cooled
1 large egg, beaten
1 cup pumpkin puree
1 1/2 cups all-purpose flour, plus more for dusting
1/2 tsp. grated nutmeg
3/4 tsp. salt
1/2 tsp. ground black pepper
1 to 2 tbsp. water, as needed
6 tbsp. butter
16 sage leaves
Instructions
1. Place a large pot of salted water over high heat and bring it to a boil.
2. If you have a ricer, peel the potato and pass it through the ricer. If you don’t have a ricer, cut the skin-on potato in half, and run the cooked side over the holes of a box grater, discarding the skin when all of the flesh has been grated.
3. To the potato, add the egg, pumpkin, flour, nutmeg, salt and pepper. Blend the mixture with a fork, stirring it just until combined. If there’s not enough liquid to hydrate all of the flour, add a few splashes of water as needed.
4. Lightly dust a work surface with flour and turn the dough out onto it.
5. Cut the dough into six portions. Working with one portion at a time, gently roll the dough into a log that is about 3/4-inch thick. Using a sharp knife, cut the dough into gnocchi that are about 1-inch long.
6. Transfer the cut gnocchi to a baking sheet and continue rolling out and cutting the remaining dough.
7. Working in batches as needed, boil the gnocchi until they are cooked through and begin to float, about 3 minutes. Remove the cooked gnocchi from the water with a slotted spoon or spider and reserve.
8. When all of the gnocchi are almost done boiling, place a large sauté pan over medium-high heat with the butter and sage. Cook the butter, swirling the pan occasionally, until it begins to brown on the bottom and smells nutty, 2 to 4 minutes (keep an eye on it as it will go from browned to burnt very quickly).
9. Remove the butter from the heat and immediately add all of the gnocchi to the pan. Gently toss the gnocchi in the brown butter and season them with salt and pepper.
10. Serve the gnocchi immediately with the crispy sage leaves and a drizzle of any butter that may be left in the pan.
Note: To bake the potato, pierce it with a fork and bake it at 400 F until tender, about 45 minutes. You can also use a microwave, cooking it for approximately 6 minutes (depending on the strength of your microwave) until tender. Let the baked potato cool before preparing the gnocchi dough.
December 25, 2013
A Foolproof Pork Roast Recipe from Rachael’s New Book
Rachael’s latest book, “Week in a Day,” helps you become a super meal-planner. Why not cook on one day, in order to have dinner ready for five? Buy your copy now!
Rach’s coordinated menus feature a fresh theme for each week, so you’ll always have something new to put on the table. This recipe for an incredible pork roast comes from “Season’s Servings,” a week designed for feeding hungry families and guests just in time for the holidays.
Rach writes: “A mind-blowingly delicious meal (especially for my husband, who can eat pork at every meal), this is three porks in one: pork inside pork wrapped in pork.”
Need we say more? Try this recipe for yourself!
Prosciutto- or Pancetta-Wrapped Pork Roast with Fennel and Golden Raisin Stuffing
Serves 6
Ingredients for the Stuffing
1⁄3 cup golden raisins
2 tbsp. butter
1 tbsp. EVOO
3 or 4 cloves garlic, finely chopped
1 small bulb fennel, chopped, plus 1⁄4 cup chopped fronds
1 onion, chopped
Salt and pepper
1⁄2 cup dry white wine
1 lb. ground pork
1⁄4 cup pine nuts, lightly toasted
2 tbsp. chopped fresh thyme
Ingredients for the Pork Roast
3 lbs. trimmed boneless pork loin roast
Salt and pepper
1⁄3 lb. thinly sliced (but not shaved) prosciutto di Parma or pancetta
24 cipollini onions
6 tbsp. EVOO
2 lbs. small Yukon Gold or white potatoes, halved
1⁄4 cup chopped fresh rosemary
3 heads garlic, halved horizontally
1 cup white wine
1 cup chicken stock
4 tbsp. (1⁄2 stick) butter
Photo reprinted with permission from Atria Publishing. Photographer: Frances Janisch
Instructions
Make the stuffing:
1. Soften the raisins in boiling water to cover.
2. In a skillet, melt the butter in the EVOO over medium heat. Add the garlic, chopped fennel bulb, and onion; sprinkle with salt and pepper, and cook until the vegetables soften, 12 to 15 minutes.
3. Deglaze with the wine. Transfer to a bowl and let cool completely.
4. Drain and chop the raisins and add to the fennel. Add the ground pork, pine nuts, and thyme.
(Note: If making this to serve on your Cook Day, preheat the oven to 400 F. If making this for later in the week, you’ll preheat the oven the night of.)
Make the pork roast:
1. With one short end facing you, measure one-third down from the top of the loin; make a horizontal lengthwise cut going almost, but not all the way through, to the opposite side.
2. Open the roast up like a book. Make a lengthwise cut going back in the other direction (basically a mirror image of the first cut you made), halfway down into the thicker side of the roast. Open up the pork loin; it should be butterflied into a single slab.
3. Pound the meat to 3⁄4 inch thick; sprinkle with salt and pepper. Spread the stuffing over the meat, leaving a 1-inch border.
4. Roll up the pork, cover with overlapping slices of prosciutto, and tie with kitchen twine to secure.
To make-ahead:
Wrap the stuffed pork in plastic and store up to 2 days in the refrigerator.
T0 serve the night of:
1. Return the roast to room temp while you preheat the oven to 400 F.
2. Add the cipollini to a saucepan of boiling water; cook for 3 minutes. Drain and cold-shock, then peel and trim.
3. In a large heavy skillet, heat 2 tablespoons EVOO over medium-high heat. Brown the pork evenly all over.
4. Toss the potatoes and onions in a roasting pan with the rosemary, garlic, the remaining 1⁄4 cup EVOO, and some salt and pepper. Set the browned roast on top and deglaze the skillet with the wine. Pour the liquid over the pork.
5. Roast until the internal temperature reaches 145 F, about 2 hours.
6. Let the roast rest 30 minutes under a foil tent.
7. Before serving, place the roasting pan on a burner, deglaze with the stock, and stir in the fennel fronds and butter.
8. Slice the roast, spoon the pan juices over the top, and serve with the potatoes and onions.
Want more great recipes from “Week in a Day”? Here’s how to buy the book!
[Top photo reprinted with permission from Atria Publishing. Photographer: Frances Janisch]
December 23, 2013
8 Amazing Facts About Pet Adoption
Every year, millions of pets wind up in shelters. And every year, millions of people make the wonderful choice to give them new homes.
It’s an incredible decision, and one that impacts every aspect of our day-to-day lives from our fitness to our finances. If you’re thinking about making the leap, check out these amazing facts about the state of adoption across the U.S. and what to expect in your own home:
If you want to learn more about bringing a new furry friend into your family, visit the ASPCA, Best Friends Animal Society, and the North Shore Animal League to read their resources and find an adoptable pet near you. And a special thanks to these organizations who helped contribute to this project!
December 20, 2013
No-Fail Holiday Dessert: Nutty Chocolate Bark with Cardamom
Here is a chocolate dessert that will wow your friends and family with its colorful, elegant appearance and unexpected taste.
And the good thing is, making it from scratch won’t cause you any stress at all, because there’s no way to mess it up!
The most important thing when making a chocolate dessert is starting with really good chocolate, so choose the highest quality chocolate chips or bars that you can. That will really make the difference in making this dessert unforgettable.
Now that we’ve got the chocolate issue out of the way, let’s talk about how easy it is to make chocolate bark. Essentially, all you do is melt the chocolate, then spread it out on parchment paper and top it with nuts, dried fruit, seeds, and whatever else you like.
This recipe calls for seasoning the chocolate with ground cardamom, or what I like to call “the cinnamon of the Middle East.” Then, you top it with fruits and nuts that give it a Persian twist like pistachios, almonds, dried cherries, and mulberries (chopped, dried apricots are a good substitute).
I also added goji berries, which you can find at health food stores, for color. You can put your own spin on the recipe by using the same proportions and subbing in whatever nuts, seeds, or dried fruits that you like (although I guarantee this combination is delicious!). I’ve even seen people make chocolate bark with fresh pomegranate seeds!
Here are some other fun ideas for toppings: coarsely chopped coffee beans (delicious, but packs a caffeine wallop!); dried coconut, banana, mango, or strawberries; and toasted chili pumpkin seeds, sunflower seeds, or sesame seeds. You could also add tasty seasonings to the chocolate like cinnamon, chili powder, lavender, and vanilla.
Once the bark is made, let it harden in the refrigerator, and when it’s set, break or cut it into pieces for serving. I’ve found that the texture of the bark is best when it’s cold, so store the cut pieces in the fridge until you’re ready to serve.
The bark makes an easy and festive holiday gift, too, so just remember to tell the recipient to keep it chilled.
Nutty Chocolate Bark with Cardamom
Makes about 20 pieces
Ingredients
2 cups semisweet chocolate chips, or 1 (16-ounce) semisweet chocolate bar, broken into pieces
1 tsp. ground cardamom
1/4 cup dried mulberries
1/4 cup dried tart cherries
3/4 cup almonds, toasted and coarsely chopped
1/2 cup pistachios, toasted and coarsely chopped
2 tbsp. goji berries
Pinch of coarse salt, such as fleur de sel, Maldon salt, or kosher salt
*Note: Coarsely chopped coffee beans; dried fruit like coconut, banana, mango, or strawberries; and toasted pumpkin, sunflower, or sesame seeds work for great toppings. Spice substitutions can also include cinnamon, chili powder, lavender, and vanilla.
Instructions
1. Line a baking sheet with parchment paper.
2. Melt the chocolate. Add the cardamom and stir to dissolve.
3. Turn off the heat and stir in half of the mulberries, cherries, almonds, and pistachios.
3. Pour the chocolate onto the prepared baking sheet. With an offset spatula or rubber spatula, spread the chocolate in a wide rectangle about 1/4 inch thick.
4. Sprinkle with the remaining nuts and dried fruit, including the goji berries, and press them gently into the chocolate. Dust with the salt.
5. Cool in the refrigerator for about 2 hours or until hard. When firm, slide the chocolate onto a cutting board and cut or break it into pieces. The chocolate gets soft quickly in warm weather, so keep it refrigerated until just before serving.
[Recipe adapted with permission from "The New Persian Kitchen" by Louisa Shafia, copyright © 2013, Ten Speed Press]
A Christmas Breakfast Casserole You’ll Love Waking Up To
The trouble with Christmas morning is that you invariably get pulled in too many directions. Toys need assembling. Batteries need to be found. Wrapping paper needs to be herded into trash bags. The family needs to be fed.
And of course all you really want to do is sit with your cup of coffee and enjoy your kids enjoying their presents.
I can’t help you with the badly written assembly instructions or the suddenly MIA batteries or the mountains of paper, bows, and boxes. I’ll be dealing with all of my own, thanks so much.
But I can share a recipe for a do-ahead breakfast casserole that at least will keep you out of the kitchen and in where the action is.
This simple casserole blends all the many things we – and our kids – love about a hearty, warm breakfast. There are eggs, ham, cheese, and even waffles. And it all gets baked together in a tasty dish that resemble a cross between baked French toast and a custardy quiche.
To keep it simple, I started with a layer of frozen whole-grain waffles. Then we top those with some grated cheddar cheese, some sliced deli ham, then another layer of waffles. Douse the whole thing with a blend of eggs and milk, and then it just needs to cook.
And the real beauty of this dish is that it is best prepped the night before. Assemble the whole thing, then cover it with plastic wrap and pop it in the refrigerator. In the morning, just put it in the oven on your way to the Christmas tree.
For serving, you can keep it savory and eat it as-is. Or take it sweet and top it with fresh fruit or maple syrup (or both).
The only tricky part is getting three round waffles arranged on the bottom of a square pan. It’s actually not tricky, but I figured a visual would help.
Christmas Breakfast Casserole
Start to finish: 40 minutes (10 minutes active)
Serves: 6
Ingredients
8 frozen whole-grain waffles
1 1/4 cups grated cheddar cheese, divided
8 slices (about 1/2 pound) deli-sliced ham
4 eggs
1 cup milk
1/4 tsp. salt
1/4 tsp. ground black pepper
Instructions
1. Coat a 9-inch baking dish with cooking spray.
2. Arrange 2 waffles in a single layer on the bottom of the baking dish. The easiest way to do this is to set them in opposing corners. Cut a third waffle in half and arrange one half on each side of the other waffles to cover as much of the bottom of the pan as possible.
3. Scatter 1/4 cup of the cheese over the waffles. Top with 4 slices of the ham, then another 1/4 cup of the cheese.
4. Top with 2 more waffles, alternating so they are above the waffle halves in the bottom layer. Cut a third waffle in half and set the halves on either side.
5. Top with another 1/4 cup of cheese, another 4 slices of ham, then another 1/4 cup of cheese. Place the remaining 2 waffles on top, then sprinkle with the remaining 1/4 cup of cheese.
6. In a medium bowl, whisk together the eggs, milk, salt and pepper. Pour over the waffle layers, then cover with plastic wrap and refrigerate until ready to cook.
7. In the morning, heat the oven to 375 F. Uncover the casserole and bake for 25 to 30 minutes, or until the cheese and ham on top are lightly browned. Cool for 5 minutes before slicing.
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