The Best Bread Pudding Ever!

I made this one night not too long ago and my husband and I thought it was the best thing since..._______!  Fill in the blank!  You have to try this!

The Best Bread Pudding Ever

Ingredients:

• 2 cups granulated sugar
• 5  beaten eggs
• 2 cups milk
• 2 tsp pure vanilla extract
• 3 cups cubed Italian bread, allow to stale overnight in a bowl
• 1 cup packed brown sugar
• 1/4 cup (1/2 stick) butter, softened
• 1 cup chopped pecans

For the Sauce:

• 1 cup granulate sugar
• 1/2 cup (1 stick) butter, melted
• 1 egg, beaten
• 2 tsp pure vanilla extract

1/2 cup brandy or rum extract (optional)

Directions:

Preheat the oven to 350 degrees F.  Grease a 13 x 9 in pan.

Mix together granulated sugar, eggs, and milk in a bowl; add vanilla.  Pour over cubed bread and let sit for 10 min.

In another bowl, mix and crumble together brown sugar, butter, and pecans.

Put breaded mixture into prepared pan.  Sprinkle brown sugar mixture over the top and bake for 35 to 45 minutes, or until set.  Remove from oven.

For the Sauce:

Mix together the granulated sugar, butter, egg, and vanilla in a saucepan over medium heat.  Stir together until the sugar is melter.  Add the brandy, stirring well.  Pour over bread pudding.  Serve warm or cold

 BTW  There are no calories in this if you eat it on St. Patrick's Day!!  lol  Top of the night to you and your family and I hope you Enjoy it as much as we did!!! 





Corned Beef and Cabbage

This traditional Irish dish is the centerpiece for many a St. Patrick's Day table and our family is no different.  I have been making this for years!  Always a family favorite and my husband loves when I make corned beef hash for breakfast with the leftovers. Corned beef takes a long, lovely simmer with potatoes, carrots and cabbage for a hearty and satisfying dish!  Happy Saint Patricks Day to you all!

Corned Beef and Cabbage



Ingredients:

3 pounds corned beef brisket with spice packet

10 small red potatoes

5 carrots, peeled and cut into 3-inch pieces

1 large head cabbage, cut into small wedges

Directions:

1.  Place corned beef in large pot or Dutch oven and cover with water.  Add the spice packet that came with the corned beef.  Cover pot and bring to a boil, then reduce to a simmer.  Simmer approximately 50 min per pound around 2 1/2 to 3 hours.

2.  Add whole potatoes and carrots, and cook until the vegetables are almost tender.  Ad cabbage and cook for 15 more minutes.  Remove meat and let rest 15 minutes.

3.  Place vegetables in a bowl and cover.  Add as much broth (cooking liquid reserved in the Dutch oven or large pot) as you want.  Slice meat across the grain and serve with vegetables and plenty of mustard!! 

Bacon-Wrapped Jalapenos

This recipe can be tedious to prepare, but it's definitely worth it!!

Bacon-Wrapped Jalapenos

1 lb bacon (the leaner the better)

1 12oz package cream cheese

6-8 fresh jalepenos

wooden toothpicks

Cut stem off jalapenos and slcie inhalf lengthwise.  Clean out seeds and cut in half width wise so you get 4 peaces per jalapeno.  Stuff the inside of jalapeno with cream cheese.  Cut strips ofbacon in half and wrap around stuffed jalapeno.  Secure with toothpick.  Place directly on a medium grell and cover.  Flip occasionally and watch out for flareups from bacon grease  Cook until bacon is done or to desired crispness!

Crumb-Coated Chicken Thighs

These spicy roasted chicken thighs don't require a lot of prep time.  I often put baking potatoes on the oven rack alongside the chicken.  It's a simple satisfying meal.

Crumb-Coated Chicken Thighs

Ingredients:

1/4 dry bread crumbs

1 tsp salt

1 tsp ground cumin

1 tsp paprika

1 tsp Chili powder

1 tsp curry powder

1/4 tsp pepper

8 (5 oz) chicken thighs, skin removed

Directions:

1. In a large resealable plastic bag, combine the first seven ingredients.  Add chicken, a few piece3s at t time, and shake to coat.  Place on a baking sheet coated with nonstick cooking spray.  Bake, uncovered, at 400 degrees for 20 minutes.  Turn chicken pieces; bake 15-20 minutes longer.

Strawberry Spring Salad



Last summer I had so many strawberries from my garden that I got tired of picking them!  But I picked them anyway knowing that sometime in the near future there wouldn't be any to pick and then I would want some!  I tried to find new ways to use them other than making margaritas for my hubby or freezer jam.  Strawberries are the stars of this simple salad! 

Strawberry Spring Salad

Ingredients

3 Tbs white wine vinegar

3 Tbs water

1 Tbs honey

2 tsp EVOO

1/8 tsp salt

1/8 tsp pepper

3 C quartered strawberries

1 ( 10 oz ) bag Italian-blend salad greens (about 6 cups)

4 tsp toasted pine nuts

Combine first 6 ingredients, and stir well with a whisk.

Combine strawberries and greens.  Add vinegar mixture; toss to coat.  Sprinkle with nuts.

Roasted Beets with Feta

I love beets! I was first introduced to beets when I was a young girl visiting my Grandparents on their farm.  My Grandma Mary would pick them out of the garden and take them right to the kitchen.  Fresh beets from the garden are the best!  I love you Grandma for teaching me how to eat beets!! 

I now grow my own beets in my garden and they still are the best!!  This salad is so colorful and makes an elegant side dish. It's one of my favorites and my husbands too!! 

Roasted Beets with Feta



4 beets, timmed, leaving 1 inch of stems attached

1/4 cup minced red onion

2 Tbs minced fresh parsley

4 Tbs of extra-virgin olive oil

2 Tbs balsamic vinegar

2 Tbs red wine vinegar

salt and pepper to taste

1/4 C crumbled feta cheese or use

Gorganzola if you want it tangy! 

2 Tbs of pinenuts (optional)

1. Preheat oven to 400 degrees.  Wrap each beet individually in aluminum foil, and place onto a baking sheet.

2. Bake beets in preheated oven until easily pierced with a fork,  45 min to 1 hour.  Once done, remove from oven, and allow to cool until you can handle them.  Peel beets and cut into 1/4 inch slices.

3. While the beets are roasting, whisk together the onion, parsley, olive oil, balsamic vinegar,and red wine vinegar in a bowl until blended; season with salt and pepper, and set aside.

4. To assemble the dish, place the warm, sliced beets onto a serving dish, pour vinaigrette over the beets, and sprinkle with feta cheese and pinenuts before serving.

Spinach and Mushroom Lasagna Roll-ups with Gorgonzola Cream Sauce

Pasta is one of my favorite comfort foods. 

Spinach and Mushroom Lasagna Roll-ups

 with Gorgonzola Cream Sauce

16 cremini caps, cleaned with a damp towel and finely chopped in food processor

1 small yellow-skinned onion, finely chopped

2 cloves garlic, minced

2 T extra-virgin olive oil (evoo)

1 (10 oz) package frozen chopped spinach, defrosted and squeezed dry

Salt and pepper

1/4 t ground nutmeg

2 C. part skim ricotta

8 curly edge lasagna noodles, cooked to al dente (12 to 14 min)

1 cup fat free chicken broth

8 oz Gorgonzola, crumbled

1/2 C heavy cream

1 to 1 1/2 C. shredded mozzarella

In a medium skillet over moderate heat, saute mushrooms, chopped onions, and garlic in oil until mushrooms give off their juices and darken and onions are tender, about 7 to 8 min.  Season with salt and pepper; the salt will help draw water out of the vegetables as they cook.

Add dry chopped spinach to the pan and heat through for 1 min. Adjust seasonings with salt, pepper, and a  little nutmeg. 

Add ricotta and stir into mixture to heat cheese through, 1 min longer.  Remove pan from heat but leave in the warm skillet.

Heat broth in a small pan over moderate heat.  Melt Gorgonzola into broth and bring liquid to bubble.  Stir in cream and thicken sauce 2 min.

Place cooked lasagna noodles on a large work surface or cutting board.  Spread lasagna noodles with a layer of spinach-mushroom filling.  Roll up pasta and arrange the 8 bundles in a shallow casserole dish.  Pour warm sauce over roll-ups and top with mozzarella.  Place casserole under broiler to melt cheese.  Serve side salad or steamed asparagus!!  Enjoy!