Butter Pecan Bread Pudding

Butter Pecan Bread PuddingIngredients

8 oz. day-old French bread cut into cubes

1 ¼ cups milk

1 cup half and half (you can substitute whole milk)

2 eggs, lightly beaten

½ cup granulated sugar

1 teaspoon vanilla

dash of salt

¼ cup softened butter

¾ cup brown sugar

½ cup pecans, chopped

 

Directions

  1. Preheat oven to 350º.
  2. Place bread cubes in a large bowl.
  3. In another bowl, beat eggs, milk, half and half, sugar, salt, and vanilla. Pour over the bread and allow to sit 5-10 minutes.  Press the bread into the liquid so it has a chance to soak up the custard.
  4. In a small bowl, combine butter, brown sugar, and pecans. The mixture will have the consistency of wet sand.
  5. Pour half of the bread mixture into a greased 8”x8” or 7”x11” baking dish.
  6. Crumble half of the pecan mixture on top.
  7. Spoon the remaining bread mixture over the top.
  8. Finish by topping with the remaining pecan mixture.
  9. Place the baking dish on a cookie sheet to catch spills that may boil over.
  10. Bake for 45-55 minutes.
  11. The center will be slightly jiggly but will set as the pudding cools.
  12. Allow the pudding to cool for 20-30 minutes before serving.

 

Yield:  8 servings

Hot Ham and Cheese Crescents

Hot Ham & Cheese CrescentsIngredients

16 oz. cooked ham, chopped

¾ cup shredded cheddar cheese

¾ cup shredded Swiss cheese

8 oz. cream cheese, softened

1 tablespoon Dijon mustard

1 tablespoon Worcestershire sauce

1 tablespoon brown sugar

¼ teaspoon onion powder

3 cans refrigerated crescent rolls

1 tablespoon poppy seeds

 

Directions

  1. Preheat oven to 375º.
  2. Mix together the ham, cheeses, mustard, Worcestershire sauce, brown sugar, and onion powder.
  3. Separate the crescent rolls into triangles.  Cut each triangle in half, forming two triangles.
  4. Scoop one tablespoon of ham mixture on the wide end of each triangle. Roll up crescents, and place on a greased baking sheet.
  5. Sprinkle tops of crescents with poppy seeds.
  6. Bake for 15-18 minutes.

 

Yield:  48 appetizers

Recipe source:  plainchicken.com

Fudge Puddles

fudge-puddles1

Ingredients
½ cup butter, softened
½ cup creamy peanut butter
½ cup sugar
½ cup packed light brown sugar
1 large egg
½ teaspoon vanilla extract
1-1/4 cups all-purpose flour
3/4 teaspoon baking soda
½ teaspoon salt
 FUDGE FILLING:
1 cup milk chocolate chips
1 cup semisweet chocolate chips
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla extract
Chopped peanuts
Directions
1.    In a large mixing bowl, cream butter, peanut butter and sugars until blended. Beat in egg and vanilla.
2.    In a small bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Refrigerate the dough, covered for1 hour or until easy to handle.
3.    Preheat oven to 325°. Shape into 1-inch  balls. Place dough balls in greased mini-muffin cups.
4.    Bake 14-16 minutes or until light brown. Remove from the oven and immediately press a 1/2-in.-deep indentation in center of each cookie with the end of a wooden spoon handle or a mini-tart shaper.
5.    Cool the tarts in the pan for 5 minutes. Remove to wire racks to cool completely.
6.    For the filling, in a microwave, melt chocolate chips; stir until smooth.
7.    Whisk in sweetened condensed milk and vanilla until smooth.
8.    Fill each cookie with filling.  Sprinkle with peanuts. (If desired, refrigerate remaining filling; serve warm with ice cream.)

Yield: 3-4 dozen

Asian Chicken Thighs

Asian Chicken Thighs3

Ingredients

5 teaspoons olive oil

5 bone-in chicken thighs, skin removed

1/3 cup water

¼ cup packed brown sugar

2 tablespoons orange juice

2 tablespoons reduced-sodium soy sauce

2 tablespoons ketchup

1 tablespoon white vinegar

4 garlic cloves, minced

¼  teaspoon crushed red pepper flakes

¼ teaspoon Chinese five-spice powder (optional)

2 teaspoons cornstarch

2 tablespoons cold water

Sliced green onions or chives (optional)

Hot cooked rice or noodles

 

Directions

  • In a large skillet, heat oil over medium heat. Add chicken; cook 8-10 minutes on each side or until golden brown.
  • In a small bowl, whisk wter, brown sugar, orange juice, soy sauce, ketchup, vinegar, garlic, pepper flakes, and five-spice powder. Pour over chicken.  Bring to a boil.  Reduce heat; simmer, uncovered, 30-35 minutes or until chicken is tender, turning chicken occasionally.
  • In another small bowl, mix cornstarch and cold water until smooth. Temporarily remove chicken from skillet. Pour cornstarch water into the skillet. Bring to a boil; cook and stir 1 minute or until sauce is thickened.  Return chicken to the skillet; turn thighs to coat with sauce.
  • Sprinkle with green onions or chive.
  • Serve over rice or noodles.

 

Yield:  5 servings

Barbecued Brisket

Barbecued Brisket2Ingredients

4 lb. brisket

1 teaspoon salt

½ teaspoon pepper

¼ cup Worcestershire sauce

½ teaspoon sage

½ cup brown sugar

½ teaspoon garlic powder

½ teaspoon Tabasco sauce

1 teaspoon liquid smoke (optional)

1 ½ cup ketchup

 

Directions

  • If the brisket has abundant fat, trim some of the fat off before proceeding. Spread salt and pepper over all surfaces of the brisket.
  • In a small saucepan, combine the remaining ingredients. Heat until the sugar dissolves.
  • Pour 1/3 of the sauce in the bottom of a roasting pan. Place brisket on the sauce.  Pour 1/3 of the sauce on top of the brisket.  Cover and bake in a 275º oven for 4 ¼ hours.
  • Slice thinly and serve with the remainder of the sauce.

Blueberry Streusel Coffee Cake

Blueberry Streusel Coffee Cake2Ingredients:

STREUSEL

½ cup flour

½ cup packed brown sugar

¾ teaspoon cinnamon

4 tablespoons butter, melted

COFFEE CAKE

½ cup sugar

6 tablespoons butter, room temperature

¼ cup sour cream

¼ cup milk

1 egg

1 teaspoon vanilla

1 ¼ teaspoon baking powder

1 cup all-purpose flour

1 ¼ cups blueberries

GLAZE

¾ cup powdered sugar

1-2 tablespoons milk

 

Directions

  1. Preheat oven to 350º. Prepare a 9-inch cake pan or springform pan with a circle of parchment paper in the bottom and grease the sides.
  2. Combine streusel ingredients in a small bowl. Mix with a fork until well-blended.  Set aside.
  3. To make the cake batter, beat sugar and butter until light and fluffy.  Add sour cream and milk and mix until well incorporated.  Add egg and vanilla extract and mix until smooth.
  4. Combine flour and baking powder in a separate bowl. Add dry ingredients to batter and mix until smooth.
  5. Spread half of the cake batter into the bottom of the cake pan. Top with about half of the streusel mixture, then half of the blueberries.
  6. Spread remaining batter over streusel. Sprinkle remaining streusel and blueberries over the top of the cake batter.
  7. Bake for 35-40 minutes, or until a toothpick inserted comes out with a few crumbs.
  8. Remove cake from oven and allow to cool in the pan for about 20 minutes. Then remove to a cooling rack to finish cooling.
  9. To make glaze, combine powdered sugar and milk in a small bowl. Mix until smooth.  Drizzle the glaze over the coffee cake.

NOTE:  Frozen blueberries may be used, but baking time must be lengthened.

 

Yield:  8 servings

Hot Cocoa Cookies

Hot Cocoa CookiesIngredients
½ cup unsalted butter
12 oz. semi-sweet chocolate (chocolate chips)
1 ½ cups flour
¼ cup unsweetened cocoa powder
1 ½ teaspoons baking powder
¼ teaspoon salt
1 ¼ cups brown sugar
3 eggs
1 ½ teaspoons vanilla extract
Approx. 24 large marshmallows

Icing
2 cups powdered sugar
4 tablespoons unsalted butter, melted
¼ cup unsweetened cocoa powder
¼ cup hot water
½ teaspoon vanilla extract
Assorted sprinkles (optional)

Directions
1. In microwave-safe bowl, using 50% power, melt butter and chocolate, stirring
frequently. Once melted, set aside to cool slightly.
2. In medium bowl, whisk together flour, cocoa powder, and salt.
3. In bowl of electric mixer, beat sugar, eggs, and vanilla on low speed until well
combined.
4. Add cooled chocolate mixture and blend until just combined.
5. Scrape down sides of bowl, cover the dough and refrigerate at least 1 hour. If
making dough a day ahead, let sit at room temp. for 30 minutes before shaping.
6. Preheat oven to 325º and line 2 baking sheets with parchment paper or a silpat
type liner.
7. Use a tablespoon (or cookie scoop) to scoop dough, then roll the dough in
hands to create balls. Arrange balls about 2 inches apart on baking sheets, then
flatten slightly.
8. Bake cookies for 12 minutes.
9. While cookies bake, cut large marshmallows in half (crosswise).
10. When cookies have baked, remove from oven and press one marshmallow half
(cut side down) into center of each cookie. Return cookies to oven and bake
another 2-3 minutes. Allow pan of cookies to cool a few minutes, then transfer
cookies to a cooling rack.
11. Prepare icing by combining ingredients in medium bowl and mixing with whisk
or hand mixer. Place wire cooling rack of cookies over a baking sheet to catch
any excess icing. Spoon small amount of icing on top of each marshmallow and
use back of the spoon to spread. After you have iced a couple of cookies, top
them with sprinkles before the icing dries.
12. Allow icing to set up about 30 minutes before serving.
Yield; 4 dozen

 

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