Saturday, March 20, 2010

Caramel Croissant Pudding

This dessert will change your life. This is my all-time favorite recipe from my mama. It's a spin off of bread pudding but people who don't like bread pudding have told me that this is the most amazing dessert they've ever had. And it is really quite simple to make, but super elegant so you look like that amazing chef we are all trying to pretend to be. This recipe easily doubles. Get ready to be a new person!!

{What you need}
12 petite croissants (or 6-9 Large)
2 cups cream
2 cups milk
3/4 cup sugar
1/2 teaspoon vanilla
1 egg
caramel sauce of your liking

Tear the croissants up in medium chunks and place in a medium-sized baking dish. Set aside. In a medium sauce pan, combine cream, milk, sugar, and vanilla. Bring to a boil, stirring constantly so it doesn't burn, and until the sugar has dissolved. Immediately remove from heat. Transfer into a bowl and put milk mixture into fridge to cool completely, about 1 hour. Once cooled, whist egg in small dish and stir into milk mixture. Pour over croissants and bake at 350 in a water bath for about 40 minutes, or until an inserted knife comes out clean.

(Compliments of Jackie Durrant)

Thursday, March 18, 2010

Caramel Filled Chocolate Cookies

submitted by Melanie from The Sisters Cafe

So I didn't try these cookies because I gave up cookies for Lent, but John said he absolutely LOVED them. He said they may even be his new favorite cookie, which says a lot because he is a cookie connoisseur! I love the cooking blog The Sisters Cafe, which is where I got this recipe. It has loads of winners! These are great for parties, etc., or for the neighborhood kids. I know that for a fact, because all the neighborhood kids came over to snarff them when I was done! Major hit.

{What you need}
2 1/2 c. all purpose flour
3/4 c. unsweetened cocoa
1 tsp. baking soda
1 c. sugar
1 c. firmly packed brown sugar
1 c. softened butter
2 tsp. vanilla
2 eggs
1 c. chopped almonds, or pecans
(I left the nuts out entirely)
48 Rolo (caramels in milk chocolate), unwrapped 9 oz. pkg.
1 tbsp. sugar
4 oz. vanilla flavored candy coating (opt.)
(I used a tub of vanilla frosting and it worked just as well. I just put it in a ziploc and snipped a tiny corner off to use as a frosting-squeezer-drizzle-thingy. Im sure there is a technical term for that...)

Heat oven to 375 degrees. Lightly spoon flour into measuring cup and level off. In a small bowl, combine flour, cocoa and baking soda; blend well.
In a large bowl, beat 1 cup sugar, brown sugar and butter until light. Add vanilla and eggs; beat well. Add flour mixture, blend well. Stir in 1/2 cup of the pecans.
For each cookie with floured hands, shape about 1 tablespoonful dough around 1 Rolo, covering completely.
In a small bowl, combine remaining 1/2 cup pecans and 1 tablespoon sugar. Press one side of each ball into pecan mixture. Place nut side up, 2" apart on an ungreased cookie sheet.
Bake at 375 degrees for 7 to 10 minutes or until set and slightly cracked. Cool 2 minutes. Remove from cookie sheet to cool on wire rack. Melt the vanilla flavored candy coating in a saucepan or in a baggie in the microwave. Drizzle over cookies.

Friday, March 5, 2010

Cream Cheese Mashed Potatoes

This is a great side and you can make them as cream-cheesy as you like. I don't hold back on the cc, but I use reduced fat cream cheese so I don't feel gross:).
Serves great with any main dish.

{What you need}
8 medium potatoes
(I use Yukon Gold or Red Potatoes with the skin still on)
3 Tablespoons butter
8 oz. cream cheese
salt and pepper to taste
seasoning salt to taste
water for boiling

Pretty simple. Just peel and cut up the potatoes and boil them until soft, about 15 minutes. Drain and mash up. Add everything else and mash it all in. Serve hot. Great with a white sauce for a gravy.

Thursday, March 4, 2010

Macaroni and Cheese

The ultimate in comfort food!
This great recipe comes from Favorites, which is clearly a favorite cook book of mine! I have a lot of recipes featured here from it. This recipe for classic Mac and Cheese is very flavorful and filling. It serves great alone, or as a side with steak or grilled chicken or something. And don't be shy with the cheddar!

{What you need}
1 pound large elbow macaroni
1/3 cup butter
5 tablespoons flour
2 cups milk
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dry mustard
3 cups + grated Cheddar cheese (medium or sharp)

Cook macaroni in boiling, salted water according to package directions and drain. Set aside. In a large saucepan, melt butter. Add flour and stir. Pour in milk and cook, stirring constantly, until thick. Add salt, pepper, and dry mustard, then add 2 1/2 cups of the cheese and stir just until cheese is melted. Remove from heat and add cooked macaroni and mix together.
Pour into 9" x 13" baking pan, sprinkle remaining 1/2 + cheese on top and
bake at 350 for 30 minutes.

Tuesday, March 2, 2010

Easy Egg Casserole

{What you need}

15 beaten eggs

1 lb. sharp or medium cheddar cheese, grated

2 small cans chopped green chilies, drained

{Possible toppings}

sour cream



bacon bits


green onions


cut tomatoes


Stir cheese and chilies into beaten eggs. Pour into a greased 9x13 inch dish.

Bake at 350 degrees for 20-25 minutes or until set.

Do not over-bake!

Cut into squares and serve buffet style with toppings laid out to choose from.

The only trick is to make sure you don’t cook it too long. As soon as I can move the pan without the center of the eggs moving I take it out.

This dish is great for brunches, showers, and larger parties, etc...

It is so easy and makes loads at a time!

(Compliments of Sandi Eberhardt)

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