Friendly, soothing and convenient to make — casseroles are perfect for today’s worldLife is especially challenging these days — the economic news combined with virtually everyone feeling pressed for time. Casseroles are therefore the perfect mealtime playbook for today because they evoke both comfort and convenience.

They’re perfect for working parents because they can be made ahead for an easy weeknight meal or for entertaining friends and family. And they’re ideal for households on the go because so many can be frozen in single or full servings, ready to accommodate everyone’s schedule.

Most of these recipes feature ingredients that most of us already have on hand in our pantries or freezers. There are recipes and chapters for virtually every occasion and taste, from breakfast or brunch casseroles to vegetarian and gluten-free options to classic chicken dishes and even dessert!

Enjoy these dishes:

• Smoked Gouda Mac & Cheese

• Ratatouille Casserole

• Black Bean Enchilada Casserole

• Southwestern Shepherd’s Pie

• Twice-Baked Potato Casserole

• Pecan Pie Brownies

And, because Tiffany Collins has dedicated her life to leading a fit and healthy lifestyle, many of the recipes offer alternatives and tips, as well as other ways up way to lighten the recipes.

376 pages • 7″ x 10″

24 pages of color photography

Tips, techniques & make-ahead ideas

ISBN 978-0-7788-0246-4

$27.95 CA • $24.95 US • £16.95 UK

Publication Date: October

1 (18.5-ounce) package Devil’s food cake mix
1 (6-ounce) package chocolate instant pudding mix
1-1/4 cups water
1/2 cup vegetable oil
4 large eggs
1 (12-ounce) package semisweet chocolate morsels
1 (6-ounce) package semisweet chocolate morsels
1/2 cup whipping cream

1.Combine first 5 ingredients in a large mixing bowl; beat at medium speed with an electric mixer for 2 minutes. Stir 12-ounce package morsels into batter. Pour batter into a 10-inch Bundt cake pan that has been greased and lightly floured. Bake at 350 degrees for 55 minutes. (toothpick inserted in center will not come out clean!)

2. Cool in pan for 10 minutes; invert on a cooling rack and cool completely.

3. Combine remaining 6-ounce package morsels and whipping cream in small saucepan over medium heat, stirring just until morsels are melted. Cool 15 minutes. Drizzle glaze over cake. Garnish if desired. Let glaze set before serving.

Yield: 10-12 servings

 Tiffany and Lindsay on the set of Daytime TV, filming the Southern Living Christmas Special, which aired the week of November 30, 2009. Daytime TV is syndicated in 90 plus markets nationally. 

 Tiffany at the Rachel Ray Burger Bash at the 2009 South Beach Wine and Food Festival. 

 Tiffany at the 2009 South Beach Wine and Food Festival with Pat and Gina Neely from Food Network’s Down Home with the Neelys.  

 
Tiffany at the 2009 South Beach Wine and Food Festival.  

Representing Gold Peak Tea at the 2009 South Beach Food and Wine Festival.

Click here to visit Amazon.fr to see and order the French version of her popular book.

For a PDF sample of the French publication, click here.

Chef Tiffany’s book, 200 Best Panini Recipes, is a best seller in the United States and Canada! You can order the book at the following retail websites:

My favorite salad consists of iceberg lettuce, tomatoes, blue cheese and bacon, dusted with freshly ground black pepper. I added grilled beef and now I have it in a panini – perfect!

4 slices sourdough bread (1/2-inch thick slices)
1 Tbsp olive oil
2 Tbsp Blue Cheese Mayonnaise (see recipe below)
8 ounces flank steak, grilled and thinly sliced
1/2 cup shredded iceberg lettuce
6 slices bacon, cooked crisp
4 thin slices tomato
Pinch of freshly ground black pepper

1. Preheat panini grill to high.

2. Brush one side of each bread slice with oil. Place on a work surface, oiled side down, and spread with Mayonnaise. On bottom halves, evenly layer with steak, lettuce, bacon and tomato. Sprinkle with pepper. Cover with top halves and press gently to pack.

3. Place sandwiches in grill, close the top plate and cook until golden brown, 3 to 4 minutes. Serve immediately.

Serves 2.

Blue Cheese Mayonnaise

1/2 cup mayonnaise
1/4 cup plain yogurt
2 tsp freshly squeezed lemon juice
2 ounces blue cheese, crumbled
1/4 tsp salt (or to taste)

1. In a bowl, combine mayonnaise, yogurt, and lemon juice. Carefully fold in blue cheese. Season to taste with salt. Cover and refrigerate until chilled, about 20 minutes.

Makes about 3/4 cup.

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More than 200 recipes fill the pages of this book dedicated to transforming the humble sandwich into something spectacular. Take ordinary ingredients, combine them in inventive ways, and easily grill them on a panini press for a deliciously crunchy, crusted hot sandwich.

For over seventeen years, Tiffany Collins has been taking culinary information and messages directly to consumers. As spokesperson for numerous companies and brands, Tiffany has captivated audiences at events ranging from giant home shows to private cooking and entertaining classes.