Almond Bread Pudding

I just made the most delicious bread pudding. I used 3 different recipes and then modified them to make it my own so I thought that I have to hurry and record it so I don't forget it. I had half a loaf of home made white bread that was going stale that inspired me to make bread pudding but the recipes all call for a loaf of french bread. I'm sure you can use what ever you have laying around. I was a little cautious about the sauce but in turned out to be the perfect complement to the pudding so give it a try!

1 loaf stale french bread or 1/2 loaf stale white bread

1 cups heavy cream

4 eggs

2 cups sugar

1 Tbsp almond extract

2 tsp vanilla extract

1/2 tsp cinnamon

1/2 tsp nutmeg

1/2 cup finely chopped almonds

7 oz almond paste, crumbled

3 Tbsp butter

3 Tbsp sugar

Preheat oven to 350 F (160 C).

Cut bread into 1 inch square. Place in medium bowl and soak in cream for 1 hour. Push bread down and stir slightly to ensure it soaks in cream evenly. 

In large bowl beat eggs slightly. Whisk in sugar, almond extract, vanilla extract, cinnamon and nutmeg. Carefully add bread mixture, almonds and crumbled almond paste and mix carefully until the mixture is even incorporated.

Melt butter in warmed oven in a 9 x 13 inch backing pan. Poor mixture evenly into baking pan and sprinkle remaining 3 Tbsp of sugar over top. Bake approximately 40 minutes or until edges are brown and beginning to pull away from the side.

Sauce:

1/2 cup butter

1/2 cup sugar

1 Tbsp almond extract

1/2 cup sour cream

Heat butter and sugar in small sauce pan stirring continuously until incorporated but not boiling. Remove from heat and add almond extract. Allow mixture to cool and then add sour cream. Beat by hand until sauce is creamy. Serve over warm pudding.       

French Toast Casserole

I made this a few months ago for a breakfast potluck. I brought home the leftovers and after my husband tasted it he announced that it was his new favorite breakfast. That is always good to hear :) Since then I have probably made it 7 or 8 times. I have found that it is a great way to use the leftover baguette that we did not finnish with dinner the night before. I have also made it with sourdough bread and it is delicious.

5 heaping cups of bread cubes

4 eggs

1 1/2 cups milk

2 Tbsp sugar

1/4 tsp salt

1 tsp vanilla extract

1 Tbsp + butter or margarine

2 Tbsp sugar

1 tsp cinnamon

Preheat oven to 350C or 160F. Lightly grease a small casserole dish (around 8x8in).

Cut bread into bite size pieces (if using a baguette I cut the slices into 4) and place in prepared casserole dish. 

In medium bowl, beat eggs. Add milk, sugar, salt and vanilla and whisk until slightly frothy. Pour mixture over bread. Let stand for 10 minutes. 

While sitting, dot evenly with small squares of butter.

Combine remaining sugar and cinnamon. Sprinkle over top of bread and bake for 35-45 minutes, until top is dark golden brown.

Serve with maple syrup and enjoy!

Mexican Cocolate Chicken Tacos

I know this sounds strange but in Mexico they have a sauce called mole that has chocolate in it so that's what gave me the courage to try this recipe. I'm glad I did because it has now become one of our regular meals. The original recipe serves the green sauce over the chicken and leaves it at that but we have found that we love this combination served up in a 6 inch taco. It's good either way. Give it a try!

2 Tbsp cooking oil
1 Tbsp brown sugar
1 Tbsp lime juice
2 tsp chili powder ( I don't really like spice so I use less then this)
2 tsp cocoa powder
2 tsp cinnamon

4 Boneless, skinless chicken breasts

6 Tbsp melted butter
1/4 cup fresh cilantro
2 Tbsp chopped green onion
2 Tbsp lime juice
2 tsp finely chopped semi-sweet chocolate
2 tsp finely chopped jalapeno pepper (optional)
* I half this sauce and make one batch with the jalapeno for my husband and the other half without for me

6 inch corn or flour tortillas

Combine first 6 ingredients in small bowl.

Brush both sides of chicken with mixture. Cook chicken on grill until fully cooked (about 10 min on each side). Continue basting with sauce while cooking.

Combine remaining 6 ingredients in small bowl.

Slice chicken, place in tortilla and spoon cilantro sauce on top.

Chicken Taquitos

My new thing has been making home made taquitos. I double this recipe and make tons of extra that I put in the freezer on a baking sheet for a few hours to form and then in a freezer safe container to store. They make a great quick lunch or dinner, just bake them for an extra 5-10 min. We eat them with the same green salsa that it calls for in the recipe and they are delicious!

1/3 cup cream cheese
1/4 cup green salsa
1 Tbsp lime juice
1/2 tsp cumin
1/2 tsp onion powder
1/4 tsp garlic powder
3 Tbsp chopped cilantro
2 Tbsp chopped green onions
2 cups cooked, shredded chicken (I use a rotisserie chicken from Costco)
1 cup shredded cheese (I use the Mexican blend shredded cheese again from Costco)
3/4 cup frozen corn
6-inch  corn or flour tortillas (both are good. You'll need about 12-16. Get them as fresh as possible so they don't crack when you roll them)
cooking spray
salt
  

Heat oven to 425 and spray cooking sheet with non stick spray.

Soften cream cheese slightly in microwave (20-30sec) in large microwave safe bowl. Add green salsa, lime juice, and spices. Stir to combine and then add cilantro, onions, chicken, cheese and corn.

Heat 2-3 tortillas at a time slightly in damp paper towel in microwave 20-30 sec.

Place 2-3 Tbsp of chicken mixture on lower third of each tortilla and roll it up.

Place seem side down on baking sheet. Spray tops of taquito with cooking spray and sprinkle with a pinch of salt. Bake 15-20 min or until crisp and golden brown. Serve with sour cream, guacamole or salsa.

Corn Chowder

This corn chowder is THE BEST. It is originally from the Lion House cook book. If you've been to the Lion House, you should automatically know it is good. I've modified it over the last 10 years or so that I've been making it, to fit our family's taste. We are all sick right now and this is what I made for dinner because for us it is a delicious comfort food and definitely deserves to be on our favorites list.

2 slices bacon
1 small onion, chopped
1 Tbsp butter
1 Tbsp flour
1 1/2 hot water
1 pkg (10 oz) frozen corn or 1 can (12 oz) corn, undrained
1 can creamed corn
1 tsp salt
dash pepper
1 tall can evaporated milk
1/4 cup sweetened condensed milk

Cook bacon slowly in large sauce pan until crisp. Remove and set aside.

Add onion to pan and cook over low heat until translucent but not brown (about 10 min). Add butter and flour to onions. Allow roux a few minutes to cook and then add water, corns, seasonings, and milks. Stir gently to mix smooth. Cook until thickened.

Serve topped with crumbled bacon.

Chicken Cheese Burger

These burgers are one of our favorites! The secret is in the sauce. It may seem a little strange but don't be shy. Be liberal with the secret sauce and you will see what makes these burgers really special.

8 bacon slices
4 Boneless, skinless chicken breasts
salt
pepper

1/4 cup Apricot jam
3 tbsp Mayonnaise or Miracle Whip
4 Kaiser or Hamburger buns
1 cup spinach
4 slices Swiss cheese

Cook bacon in a large frying pan to desired crispness. Remove from pan and set aside.Reserve half the bacon drippings for cooking chicken in.

Place chicken between 2 sheets of waxed paper or plastic wrap. Pound each chicken breast with meat mallet to about 1/2 inch (12mm) thickness. Season each side with salt and pepper.

Cook chicken in the same large pan that bacon was prepared in. Cook 8 to 10 minutes until no longer pink.

While chicken is cooking combine jam and mayo in a small bowl (I always double this sauce). Set aside.

Put 1 slice of cheese on chicken breast. Reduce heat to low and cover for 2 to 3 minutes until cheese is melted. Remove chicken from pan and set aside.

Place sliced buns, inside down, in same pan. Allow the remaining juices to soak into the bread and lightly toast in pan.

Remove bun form pan and spread jam/mayo mixture on both halves. Arrange spinach leaves on bottom half. Place chicken breast on top of spinach. Top with 2 bacon slices. Cover with top halves of rolls.

Make it a Meal: I serve these burger either with some quick chips and salsa or some oven sweet potato fries.

Praline Cookies

Not too sweet and so delicious! These cookies never fail to please!

1/2 cup butter
1/2 cup brown sugar
1/2 cup white sugar
1 1/2 tsp vanilla
1 egg
1 1/2 cups flour
1 1/2 cups chopped pecans
Powdered sugar

Preheat oven to 375. Melt butter in a large microwave safe bowl by microwaving about 45 seconds. Add sugars, vanilla and egg to butter. Mix well and then add flour and chopped pecans. Drop small amount of dough onto baking sheet. Bake 12-15 minutes. Cool slightly and sprinkle with powdered sugar.