Saturday, February 16, 2013

Copy Cat Golden Corral's Bread Pudding

I made this for my Dad for Valentine's Day.  He loved it!  I think next time I make it I'll use a little less bread, as when I made it I pushed down on the bread in the measuring cup and thought 'I need more'. Well, I didn't lol. Shame on me!  Anyways, this recipe is just the best!  I searched around the internet and found 20 websites all spouting how great this recipe was.  So here it is. From my little 'test kitchen' to yours.  It has been tried and found delicious.  Enjoy =)







Copy Cat Golden Corral's Bread Pudding

Ingredients You'll Need:


  • 3 cups French bread cubed, partially dried
  • 1/2 cup melted butter
  • 2 cups 2% milk
  • 2 eggs beaten
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/3 cup packed Dark brown sugar



Cooking Directions


  • Scald milk and butter together.
  • Remove and set aside.
  • In a small bowl, beat eggs, brown sugar and cinnamon until well combined.
  • When milk is cool enough (about 10 minutes) add egg mixture making sure that the egg mixture does not curdle.  
  • Add bread cubes and stir carefully, do not beat.
  • Place in an 8"x8” well−oiled, or non stick sprayed pan.
  • Place in a preheated oven at 350 degrees for about 40 minutes, check with toothpick.  If it's ready, the toothpick will come out clean.
  • When done set aside.



White Sauce

Ingredients You'll Need:


  • 1 cup whole milk
  • 2 tablespoons butter
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla
  • 1 tablespoon flour
  • Dash of salt


White Sauce Directions


  • Mix all ingredients together and bring to a boil for 3 − 4 minutes, stirring constantly.
  • Set aside for 5 minutes to cool.
  • Pour about 1/2 mixture on warm bread pudding and place the remaining sauce in a serving bowl for those who desire a little more sugary sweetness.
  • Best served warm.  But if it lasts long enough you can have at room temperature too =D



This is such a sweet dessert.  Next time I may even double the recipe to make extra.  Although, it did make the perfect amount for 4 adults!


Shared with these Link Parties:  Saturday Share With UsStrut your Stuff Saturdays @ Six SistersWeekend Potluck

Friday, February 15, 2013

Homemade Thousand Island Dressing

It's barely the middle of February.  Valentine's Day has just passed us, and yet, we have already harvest our first batch of mixed lettuce from our garden!  I can't believe how mild a Winter we've had in Oklahoma this year. Normally we'd have frost come through and kill the lettuce and we'd end up replanting.  However; not so this year! Yippee!  I love homegrown lettuce with every fiber of my being.  It tastes a zillion billion times better than the packaged stuff we buy in stores. And it's so pretty too!  All different colors, flavors...sigh.  

Okay, enough about lettuce! On to the topic at hand.  Homemade salad dressing.  But not just any salad dressing. Thousand Island.  I just love this stuff!  It tastes, (broken record incoming!!) a zillion billion times better than that bottled stuff at the store.  Of course, it may not be as 'convenient' as plucking a bottle out of the ice box and opening the cap, BUT it also doesn't have as many 'I can't pronounce this' ingredients.  Which, in my book is win win.




Homemade Thousand Island Dressing



Ingredients You'll Need:

  • 1 1/3 cups olive oil mayonnaise ( I use Hellmans) 
  • 5 Tablespoons and 1 teaspoon Ketchup
  • 6 Tablespoons and 1 teaspoon Sweet Lime Pickle Relish 
  • 1 1/4 teaspoons Worcestershire sauce
  • 2 teaspoons minced onions



Directions:

  • Mix every thing together.   That it.  Easy peasy.  It is however; better if you let it sit in the icebox for 2+ hours.




Adapted from a recipe found at Food.com





You won't regret making this! It is so good!  If you can't find the lime pickle relish, just use regular pickle relish. It should work out fine.




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Thursday, February 14, 2013

Blueberry Swirl Cheesecake


I love cheesecake.  It is so creamy and scrumptious, and it just feels like a little present with every fork full I scoop into my mouth.  Add to it fresh blueberries, and it's a real treat!  I know I know, earlier this month I showed a lemon cheesecake, but we've found by switching out the filling it makes it into a completely different cake!  

Have no fear, we'll be trying out a lot of different kinds, and I'll be happy to share them as we do them. 

Anywho, this cheesecake is just the best.  We ate half and froze the other half to see how it would freeze and it is just as good out of the freezer as fresh.  So don't worry about making too much.  You can freeze what you can't eat for later ;)






Blueberry  Swirl Cheesecake



Ingredients You'll Need:


For Blueberry Filling:


  • 2 cups Fresh Blueberries
  • Juice of 1 lemon (roughly 2 1/2 Tablespoons)
  • 1/4 cup sugar
  • 1 Tablespoon cornstarch
  • 1 Tablespoon cold water




For crust:


  • 1 1/3 cups crushed graham cracker crumbs
  • 1/3 cup sugar
  • 1/8 teaspoon salt
  • 5 tablespoons melted butter

For Cheesecake Filling:


  • 3 (8-oz) packages cream cheese, softened
  • 1 cup sugar
  • 3 large eggs
  • 3/4 cup sour cream
  • 1 teaspoon vanilla

Directions on how to make the:


Blueberry Filling:


  • In a small saucepan over medium-low heat, combine blueberries, sugar, and lemon juice. Cook, stirring constantly for 5 minutes, or until the blueberries are softened.  
  • Combine cornstarch and water until smooth; stir into the blueberry mixture.
  • Bring to a boil; cook and stir for 2 minutes or until thickened.
  • Remove from heat, cool a few minutes and place in the refrigerator. It is very important that the completely cool.  Stir occasionally.  


Crust:


  • Preheat oven to 350 degrees F. Stir together graham cracker crumbs, sugar, salt, and melted butter. Press into a 9-inch spring form pan. Bake for 10 minutes; cool on wire rack.


Cheesecake:


  • Reduce oven temperature to 300 degrees F. In the large bowl of a standing mixer, beat together cream cheese and sugar until light and fluffy. Reduce speed to low and beat in eggs, one at a time, until incorporated. Beat in sour cream and vanilla until well combined.
  • Pour two-thirds of the cheesecake batter into the crust, and top with half of the lemon curd. Swirl gently with a knife. Top with remaining cheesecake batter and lemon curd, and repeat swirling. 
  • Bake in center of oven for 75-85 minutes, until set (center may still jiggle a bit, it will firm up). Ovens vary.  Start checking at the 60 minute marker just to be safe.  Some may need to cook more than 60 some less, it really depends on the temperament of your oven.  Cool completely before serving and be prepared to be whisked away by the flavors.




Cheesecake part adapted from foodess.com



This cheesecake is best completely cold. It's best to chill overnight in the refrigerator.  It is just so good! I'm glad I could share it with you! 

Wednesday, February 13, 2013

Strawberry Pie

Just in time for Valentine's Day, this strawberry pie will be sure to please the masses.  There is just something about the flavor of fresh strawberries that make me so happy. Add to it the jello and away we go to flavor town.  Is that term outdated?  Hmmm. Oh well, you'll still be there, outdated or not.






Strawberry Pie

Ingredients You'll need:


  • 3 Tablespoons cornstarch
  • 1 cup sugar
  • 1 1/2 cups water
  • 3 oz box strawberry Jell-O
  • 2 cups sliced strawberries
  • Redi Whip



Directions:



  • Pre-bake a 10" pie shell.
  • Line bottom with the sliced strawberries
  • Combine cornstarch, sugar and water in small saucepan.  
  • Bring to a boil and simmer, stirring constantly, until thickened.  
  • Add the Jell-O and stir until dissolved.  
  • Pour over the strawberries and refrigerate until set.


Adapted from a recipe found at A Grateful Prayer




Serve with a dollop of redi whip and a smile =)

Tuesday, February 12, 2013

Stuffed Pecan Pie French Toast

Our Sunday breakfasts are always special. We get up early, cook something fantastic, and sit down and have a great breakfast.  Definitely a departure from our usual cereal and oatmeal breakfasts during the week.  This last Sunday we had a real special Sunday Breakfast.  Stuffed Pecan Pie French Toast in celebration of the upcoming holiday.  It was just unbelievably sweet and delicious.  Perfect for Valentine's Day, and perfect for just about any meal really.  Heck, if I felt like this for dinner, I'd have it for dinner.  It. Is. That.Good.







Stuffed Pecan Pie French Toast

Prep: 15 minutes
Bake: 25 minutes

Serves: 4-8


Ingredients

  • 1 stick butter (1/2 cup)
  • 1/2 cup packed brown sugar
  • 1/2 cup chopped pecans
  • 8 slices Texas Toast White Bread
  • 1 cup Fat Free milk
  • 2 large eggs
  • 1 cup sugar
  • 2 teaspoon vanilla
  • Confectioners' sugar 
  • Redi whip


Directions

  • Heat the oven to 350°F.
  • Heat the butter and brown sugar in a 1-quart saucepan over medium heat to a boil. Remove the saucepan from the heat and stir in the pecans.
  • Lightly grease a baking sheet with additional butter.  Place the bread slices onto the baking sheet.  Bake for 5 minutes or until the bread slices are lightly toasted on both sides.
  • Beat the milk, eggs, granulated sugar and vanilla extract in a medium bowl with a fork or whisk. Dip 8 bread slices into the milk mixture and place onto a baking sheet. *Distribute the pecan mixture evenly onto each dipped bread slice. Dip the remaining bread slices into the milk mixture and place over the pecan mixture to form sandwiches.  
  • *Note if you want extra on top you may want to make some more pecan mixture.  But a word of caution.  This stuff is SWEET so you may go into sugar overdose by doing so lol.
  • Bake for 20 minutes or until the sandwiches are lightly browned.  Sprinkle with the confectioners' sugar and a dollop of redi whip.





Source: Adapted from a recipe found on Pepperidge Farm



We ate the whole sandwich, but if you want you can cut them into triangles and only have half.  Although I can bet you'll be going back for the other half before you know it ;)


Monday, February 11, 2013

Asparagus Bunches

Well, Spring is just around the corner and my freezer still has several bags of asparagus waiting to be rescued before the new crop comes in come Summer.  If you're like me, and have always felt that Asparagus need major help in the flavor department, you probably reached for a jar of mayonnaise  Hey, it's what I have done in the past, and have tried to stop using mayo as a crutch where asparagus is considered.  Because of this, I've had to find different ways to use this vegetable and here is one.  






Asparagus Bunches


Ingredients:


  • 6 slices of bacon (I used turkey bacon)
  • About 4 cups Asparagus (about 60 stems)
  • 2 Tablespoons butter
  • 1 Tablespoons brown sugar
  • 2 teaspoons garlic, minced
  • 1/4 tsp salt
  • 1/4 tsp pepper


Directions:


  • Preheat oven to 400 degrees. 
  • Line a rimmed baking sheet with foil. Rinse and dry asparagus thoroughly. Season with salt and pepper. Make a bundle using about 10 asparagus stems. Wrap a slice of bacon around the center of the bundle and place them seam side down on baking sheet. Repeat with remaining asparagus and bacon.
  • In a small saucepan, over low heat, add butter, sugar, and garlic. Lightly whisk until butter and sugar have melted. Using a pastry brush, brush the mixture over the tops and sides of bundles. Cover with foil and bake for 35 minutes. Remove foil and bake another 10-15 minutes, or until bacon is a little crispy.

Makes 6 bundles *Serves 4-6

Adapted from a recipe found at: Dishing with Leslie

This is a truly wonderful side dish.  The combination of asparagus and bacon tastes great.  Not that bacon doesn't make everything better huh?


Sunday, February 10, 2013

Baked Angel Hair Pasta

We made this today for dinner and it was such an experience to have! And so much fun!  This pasta recipe is so packed with flavor and delicious.  And did I mention the cheese? Oh glorious cheese, stay with me all my life. 





Baked Angel Hair

Total Time:
2 hr 25 min
Prep: 1 hour | Cook: 1 hr 25 min

Yield: 8 servings

Ingredients You'll Need:


  • 1/3 cup extra-virgin olive oil
  • 2 cups shredded zucchini
  • Salt and freshly ground black pepper
  • 1 tablespoon minced garlic
  • 1 pound Italian rabbit sausage
  • 1/3 cup dry red wine
  • 2 1/2 cups marinara sauce
  • 8 ounces angel hair pasta
  • 1 pound mozzarella, diced
  • 1 cup freshly grated parmigiano reggiano
  • 1 (17 1/4-ounce) package frozen puff pastry (2 sheets), thawed



Directions


  • Heat 1/3 cup of oil in a large nonstick frying pan over medium-high heat. Add the shredded zucchini and garlic. Sprinkle with salt and pepper. Saute the zucchini until it is golden and tender, about 10 minutes. Decrease the heat to medium. Using a slotted spoon, transfer the zucchini mixture to a large bowl.
  • Add the sausage and wine to the same frying pan. Cook over medium-high heat until the wine evaporates and the sausage is brown, breaking the sausage into pieces with the back of a spoon, about 8 minutes. Add the sausage and marinara sauce to the zucchini mixture and combine.
  • Meanwhile, bring a large pot of salted water to a boil over high heat. Add the angel hair and cook for 1 to 2 minutes, stirring constantly, until pasta is still slightly crunchy and undercooked. Drain. Toss the angel hair with the zucchini mixture. Cool for about 20 minutes. Add the mozzarella and reggiano and toss to combine.
  • Preheat the oven to 375 degrees F.
  • Roll out 1 pastry sheet on a floured surface to a 13 1/2-inch square. Transfer to a 9-inch springform pan, allowing the excess pastry to hang over the rim. Spoon the pasta mixture into the pan. Place the second pastry sheet atop the pasta filling. Pinch the edges of the pastry sheets together to seal.  It's important to make sure it's sealed all the way around or marinara sauce will come spouting out during the baking process and stick to your pan.   Trim the overhanging pastry edges to about 1-inch. Fold the pastry edges in to form a decorative border. Cut a slit in the center of the top pastry to allow the steam to escape.

  • Bake until the pastry is brown and puffed on top, about 1 hour. Let stand for 20 minutes. Otherwise when you open up the pie it won't keep it's form and you'll be a sad panda.  Remove the pan sides and serve.







Adapted from a recipe found on cookingchanneltv



If you want you can substitute the reggiano with Parmesan and the rabbit sausage with another kind of sausage. We have tons of rabbit in the freezer and this recipe was perfect for it.  I hope you enjoy this as much as we did!


Link Parties:  Manic Monday

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