Overnight Cheesy Brunch Blintz Food

OVERNIGHT BLINTZ BAKE

Steps:

• Coat a 9" x 13" baking dish with non-stick cooking spray.
• In a large bowl, cream together all filling ingredients until smooth; set aside.
• In another large bowl, mix together all batter ingredients until well combined.
• Pour batter into prepared baking dish. Spoon filling evenly over the top of the batter. {You can go right up to the edges of the dish if you like.} Cover baking dish and refrigerate overnight.
• Preheat oven to 325 degrees F. Remove the cover from the baking dish. Bake the blintz for 55 to 60 minutes, or until golden brown and center is set. Let Blintz stand for at least 10 minutes before serving.
• Cut squares and top with sour cream and preserves. Server warm.

BLINTZ BRUNCH BAKE

Steps:

• Heat oven to 325°F.
• Beat Neufchatel, ricotta, 2 eggs, 1/4 cup sugar, lemon zest and juice in large bowl with mixer until blended.
• Whisk remaining eggs, sugar, flour, butter, milk and baking powder in separate bowl until blended. Spread 1/3 of the batter onto bottom of 13x9-inch baking dish sprayed with cooking spray; cover with Neufchatel mixture, then remaining batter.
• Bake 45 min. or until center is set.

OVERNIGHT BLINTZ BAKE

Steps:

• Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In medium bowl, stir all filling ingredients until well blended; set aside.
• In medium bowl, stir all batter ingredients with wire whisk or fork until well blended. Pour batter into baking dish. Pour filling evenly over batter. Cover; refrigerate at least 8 hours or overnight.
• Heat oven to 325°F. Uncover baking dish; bake 55 to 60 minutes or until golden brown and center is set. Let stand 10 minutes before serving. Top servings with sour cream and strawberry preserves.

CHEF JOHN'S CHEESE BLINTZES

Steps:

• Place 3 eggs, flour, milk, water, vegetable oil, sugar, salt, and vanilla extract in a blender. Blend until completely smooth, 1 or 2 minutes, scraping down sides as needed. Let batter sit at room temperature 30 minutes.
• Whisk together ricotta cheese, cream cheese, lemon zest, egg, sugar, and salt in a mixing bowl. Mix together thoroughly. Cover and refrigerate.
• Heat a 10-inch, non-stick skillet over medium-high heat. Spray or brush lightly with vegetable oil. Pour in about 1/4 cup batter. Immediately swirl batter around to coat bottom of pan. Cook until surface looks dry, about 1 minute. Flip crepe over to briefly cook other side, about 30 seconds. Remove to a plate. Repeat with the rest of batter. Stack crepes.
• Preheat oven to 325 degrees F (165 degrees C). Lightly butter a baking dish.
• Spoon 3 to 4 tablespoons of filling onto the crepe, about an inch from edge nearest you. Fold edge over filling and flatten slightly. Fold in both sides, then roll up crepe into a small filled rectangle, ending with the seam on the bottom, creating a blintz.
• Melt butter in skillet over medium heat. Cook the blintzes until golden brown on both sides, turning gently, about 2 minutes. Transfer to buttered baking dish.
• Bake in preheated oven to firm up the filling, about 12 minutes. Cool blintzes 10 minutes before serving. Dust lightly with confectioners' sugar.

BLINTZES

Steps:

• Cheese Filling: Combine filling ingredients in a bowl and mix until smooth. Place bowl in freezer to chill filling while you cook the blintzes.
• Make Batter: Add milk, flour, sugar, eggs, butter, vanilla and salt to a blender and blend until smooth.
• Cook: Heat a skillet over medium heat. Pour roughly ¼ cup of batter into the pan and swirl the pan in a circular motion until the batter is in a thin, circle in the pan. Cook until lightly golden on the bottom, then flip and cook on the other side. Remove to a plate and keep warm while you continue cooking all the blintzes.
• Add Filling: Place a big spoonful of the filling onto the pancake, about 1 inch from the bottom. Fold both sides in, then roll all the way up, like a burrito. Repeat with remaining blintzes.
• Pan Fry: Melt the 2 tablespoons of butter and 1 tablespoon vegetable oil (or coconut oil) in a pan over medium heat. Once hot, work in batches to toast the blintzes seam-side down in the pan. Cook for 1-2 on each side, just until until golden brown all over. Serve with desired toppings.

OVERNIGHT CHEESY BRUNCH BLINTZ

Steps:

• Butter a 13 x 9-inch baking pan.
• In a small bowl combine the cottage cheese with egg yolks, 1/4 cup sugar, 2 teaspoons vanilla and 1 cup mascarpone cheese; mix well to combine and set aside.
• In another bowl combine 1 cup sour cream with 1/2 cup mascarpone cheese, eggs, orange juice, lemon juice, melted butter and 1/3 cup sugar; beat until well combined.
• Add in flour, baking soda, cinnamon, baking powder and 1 teaspoon vanilla; beat until combined.
• Pour HALF of the orange juice batter into prepared baking pan.
• Drop the cottage cheese mixture by small spoonfuls over the orange juice batter, then carefully spread to cover.
• Pour the remaining batter over the filling.
• Cover with plastic wrap and refrigerate 8-24 hours.
• When read to bake set oven to 350 degrees.
• Bake the cold casserole for about 50-65 minutes or until puffed and light brown.
• Sprinkle with powdered sugar and serve with maple syrup on the side.
• Delicious!

QUICK-AND-EASY CHEESE BLINTZ CASSEROLE

Steps:

• Preheat the oven to 350 degrees. Butter a 9 by 13-inch baking dish or coat it with nonstick cooking spray.
• In a blender or a food processor (fitted with a steel blade), combine all batter ingredients. Process until very smooth, scraping down the sides of the container once or twice. Measure out 1 1/2 cups of the batter, and pour it into the bottom of the prepared baking dish. Bake at 350 degrees forabout 10 minutes, or until it is set.
• Meanwhile, combine all the filling ingredients in a large bowl, and mix them well. When the bottom layer has set, remove it from the oven and spread the filling over it, smoothing the top. Give the remaining batter a brief stir to resuspend the ingredients; then very slowly pour it over the cheese filling so the filling is completely covered. Carefully return the casserole to the 350 degree oven, and bake an additional 35 to 40 minutes, or until the top is puffed and set.
• Let the casserole rest for about 10 minutes before cutting it into squares. Serve with your choice of accompaniments.

MAKE-AHEAD BLINTZED BREAKFAST BAKE

Steps:

• In a medium bowl, whisk the eggs, half-and-half, vanilla, cinnamon, and salt into a homogeneous milky mix. Put half the bread in a 10-inch round or 8 x 12-inch rectangular baking dish and pour half the egg mixture over top. If you partially froze your cream cheese it will crumble easily, so crumble half the cream cheese on top of the bread mixture then top that with half the Sweet Potential. Finish with the remaining bread, egg mixture, cream cheese, and Sweet Potential. Cover with foil and refrigerate overnight, or up to 48 hours.
• The following morning, preheat your oven to 350°F. Combine the sugar and nutmeg and sprinkle it over top of the bread. Refasten the foil, slide the whole thing onto the middle rack of your oven, and bake for 40 minutes. Remove the foil and bake an additional 20 minutes, until crisp and browned. Serve warm.