Kneaders Raspberry Bread Pudding

Ingredients:

1 1/2 loaves aged or day old, white bread, about 1lb is standard (I used your typical sliced white bread then kept it for a couple of days before using so that it wasn’t as soft and almost stale. You could also just place the bread in the oven at 225 degrees for a couple of minutes to dry the bread out)

1 qt. heavy cream

3 C. sugar

1 egg

1 and a half tsp. vanilla

5 C. raspberries, fresh or frozen (I used frozen)

1 C. sugar

1/2 C. apple juice

Directions:

1. In a large bowl mix the cream, sugar, egg and vanilla.

2. Cut bread into 1   1/2 inch cubes and add to cream mixture, coating the bread well.

3. Let stand 30 minutes, stirring every 5 minutes to allow cream to absorb.

4. Mix the raspberries, sugar and apple juice, stirring until sugar is dissolved.

5. Layer a 9x13 inch baking pan 3/4 full with the bread mix and pour fruit filling over the bread mix, spreading evenly.

6. Top with the remaining bread.

7. Bake 40 minutes at 375. While this is baking, make the Vanilla Cream Sauce (ingredients and directions below)

8. Serve warm topped with vanilla cream sauce.

(If you want it to cut into nice squares you can chill it and then cut it into squares, then microwave it for 20-25 seconds per piece and top with sauce.)

Vanilla Cream Sauce

1 1/3 C. butter

5 T. flour

3 C. heavy cream

1/2 tsp. salt

2 tsp vanilla

2/3 C. sugar

Directions:

Melt butter in medium saucepan and add flour.  Stir 10 minutes until it has a nutty aroma, do not brown.  Add salt, cream and sugar until mix is thick.  Remove from heat and stir in vanilla.  Serve warm over the pudding.

  

Adapted from Chef In Training (http://www.chef-in-training.com/search?q=bread+pudding) and Purple Chocolat (http://purplechocolathome.blogspot.com/2011/01/raspberry-bread-pudding.html)

Mini Chicken Pot Pies

Ingredients:1 chicken breast, poached and diced (I used 2 fake chicken breasts)
1 (14.5 oz) can cream of celery soup (you could use cream of chicken also)
1 cup frozen mixed veggies
1 cup shredded cheddar cheese
1 Tbs Herbs De Provence
1 tsp onion powder
1 tsp garlic salt (I would use a little less as these came out very salty)
2 (10 oz) cans Pillsbury biscuits

Directions:1 Preheat your oven to 400.
2 In a large bowl, combine the cooked chicken, cream of chicken soup, frozen veggies, cheese, herbs and spices.
3 Lightly grease a 12-cup muffin tin and place the Pillsbury biscuits into each cup, pressing into the bottom and up the sides.
4 Evenly spoon the pot pie mixture into each biscuit cup. Slide into the oven and bake for about 15 minutes. Check at the 12 minute mark.
5 Let rest for about 3 minutes and dig in

  

First 3 pictures and recipe adapted from Quick Dish by Tablespoon (http://quick-dish.tablespoon.com/2012/03/07/chicken-pot-pie-cupcakes/?nicam4=SocialMedia&nichn4=Tablespoon&niseg4=Pinterest&creativeID4=Post)

Cinnamon Bun French Toast Bake

Ingredients:1/4 cup melted butter

2 cans refrigerated cinnamon rolls with icing
5 eggs
1/2 cup heavy whipping cream
2 teaspoons ground cinnamon
2 teaspoons vanilla
1 cup chopped pecans
3/4 cup maple syrup

Directions:1. Preheat the oven to 375 degrees

2. Pour the melted butter into an ungreased 13x9 glass baking dish.  Separate both cans of refrigerated cinnamon buns into 16 cinnamon buns, setting the icing aside.  Then cut each cinnamon bun into 8 pieces and place the pieces on top of the butter in the baking dish
3.  In a medium bowl beat the eggs.  Then beat in the heavy whipping cream, cinnamon, and vanilla until they are well blended. Then gently pour over the cinnamon bun pieces.  Sprinkle the top with the pecans and then drizzle with the maple syrup
4. Bake for 20 to 28 minutes or until golden brown.  Cool for 15 minutes
5.  Microwave the icing on medium (50%) for 10-15 seconds or until it is thin enough to drizzle.  Drizzle the icing over the top of the French Toast Bake.  Serve with additional syrup if desired.

Adapted from What's Cooking Love (http://whatscookinglove.blogspot.com/2012/01/cinnamon-french-toast-bake.html)

Easy Creamcheesy Danish

Ingredients:

1 tube crescent rolls
1 8-oz. package cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
3 tablespoons all purpose flour
Frozen fruit (mixed berries, cherries, blueberries, or whatever you like)
powdered sugar to top

Directions:
1. Preheat oven to 375 degrees.
2. In a small bowl, combine cream cheese, sugar, flour and vanilla. Set aside.
3. Spray the inside of a cupcake pan very very lightly. Spread the crescent rolls into the cupcake dish making a sort-of-bowl.
4. Spoon the cream cheese into the bowls evenly.
5. Take a handful of fruit and add to each cupcake bowl.
6. Bake for 12-15 minutes or until the cresecent rolls are golden brown.
7. Let them cool for 5 minutes then dust with powdered sugar.

 

Sleepin' In Omelet

 

Pioneer Woman's Sleepin' In Omelet (above pics from her website)

Ingredients

■6 whole Onion Rolls
■1 cup Grated Cheddar Cheese
■8 ounces, weight Cream Cheese
■1-1/2 stick Butter
■10 whole Eggs
■2 cups Milk
■1 teaspoon Chopped Chives (I used extra since I only had dried chives)
■1/2 teaspoon Dry Mustard
■1/2 teaspoon Salt
■1 dash Cayenne Pepper

Preparation Instructions:

1. Generously butter an 9x13 baking dish.

2. Tear onion rolls into chunks and place them in the bottom of the baking dish. Sprinkle with cheddar cheese, then tear cream cheese into small pieces and place over the top. Cut 1 ½ sticks butter into pats and place over the top.

3. Mix remaining ingredients and pour over the top of the dish.

4. Cover and refrigerate overnight.

5. The next morning, bake at 325 degrees, covered, for 45 minutes. The remove foil and continue baking at 350 for 10-15 minutes.

6. Eat. Faint. Repeat.

Recipe from: http://thepioneerwoman.com/cooking/2008/05/sleepin-in-omlette/

French Toast Bake

I usually do not like to toot my own horn, but..... toot toot! I created this recipe based on past french toasts I have made. It was easy to put together and was really delicous. To be completely honest, my measurements were not exact so I may need to tamper with them next time I make this to get more exact measurements. 

After baking this and letting it cool, I cut it into squares and froze them so I could continue to enjoy them through the week. I forgot to take pictures while cooking so had to resort to taking a picture of a piece I was about to devour for breakfast while at work (eating from a super fancy paper plate with a plastic fork! haha!). If you are eating a reheated piece of this, I would recommend microwaving whatever you will be eating for 40 seconds then putting it in the toaster at 400 degrees for a couple of minutes.

Ingredients:

8 ciabatta rolls ripped into small pieces (about 1inch cubes but does not need to be perfect by any means)

4 (ounces) low-fat cream cheese (if warmed slightly it is easier to mix)

8 large eggs
2 cups milk (I used skim but it probably would taste even better with 2% or whole milk)
1/2 cup half and half cream

1 tbsp sugar

1/2 tsp vanilla

1/4 tsp nutmeg

1 tsp cinnamon

1/4 tsp salt

a couple of pats of butter (for pan)

Topping:

1/2 stick butter, warmed

3/4 cup of brown sugar

3/4 cup of sliced almonds

1/2 tsp+ cinnamon (I think I used a bit more)

Directions:

1.  Use the pats of butter to grease a 9x13 baking pan. Place bread cubes in the pan.

2.  In a large bowl, mix cream cheese, milk, half and half, vanilla, sugar, cinnamon, nutmeg, salt with a whisk.  Add eggs and whisk well.    Pour cream cream cheese mixture over the bread; cover, and refrigerate for at least 2 hours, overnight is ideal and easy!

3.  Remove pan from refrigerator, and let stand at room temperature for 20-30 minutes.  Meanwhile, preheat oven to 350 degrees F. Also, get the topping ready by combining all the topping ingredients in a bowl and mix with a fork. Spread the topping over the french toast.

4.  Bake covered with foil for 30 minutes then turn the over temp to 375 and bake for an additional 20 minutes uncovered, or until a knife inserted in the center comes out clean. 

5. Serve with maple syrup and ENJOY!

 

Breakfast Egg Nests

I like to be able to take breakfast to work with me but sometimes I need a change from bagels or cereal or such. I can make these on Sunday then freeze them, and then on the night before work just take them out to defrost. Easy and they pack some yummy ingredients. And the good thing about these is that you could add different vegetable and meat mixtures depending on what you like!

Ingredients:
12 egg whites or a carton of  Egg Beaters Egg Whites
1/2 a green pepper diced,
1 tomato diced,
4 sausage links chopped (I used a Morning Star version)
3 cups (or so) Shredded potatoes (I bought the pre-shredded kind and they worked perfectly)
1 tbsp olive oil
12 1/2 inch cubes of Monteray cheese (or any that you like)
1/2 cup of cheddar cheese (optional)
Salt/pepper to taste

Directions:
1. Prehet over to 350. Spray cupcake pan with cooking spray.
2. In a pan, heat the oil. Add in the potatoes and continue cooking until they are golden brown. Sprinkle with salt and pepper.
3. Take a spoonful of the potatoes and put them in each of the cupcake holes. Make a "nest" out of the potatoes by pressingthem into the bottom and up the sides a bit to creat a shallow bowl.
4. Add in the green peppers, tomatoes and sausage. Put a cube of cheese on top of each.
5. Fill with the egg white mixture then sprinkle with salt and pepper. If you would like it to be very cheesy, then sprinkle each with the cheddar cheese.
6. Bake in the over for about 20 minutes until they are just starting to turn a golden brown on top then serve!

 Without cheddar

 With cheddar

Taco Cupcakes

I tried making these because they looked like fun and because we like mexican food and because I figured they would be easy to freeze and take to work!

Ingredients:
1 1/2 t  Olive Oil...
1/2 lb lean ground beef (I used a package of Morning Star beef crumbles)
1 packet of taco seasoning
1 can canned black beans, drained and rinsed
24 wonton wrappers (found in the produce section)
5 tbsp or so of queso dip or salsa con queso
1 cup or so of chunky salsa
1 cup or so of reduced fat shredded Mexican cheese
Guacamole and/or sour cream and/or shredded lettuce for serving
Sidenote: Once I finished putting the taco cupcakes together, I had leftovers of the meat mixture.


Directions:1.  pre-heat the oven to 375. Lightly mist 8 cups in a muffin tin with cooking spray and set aside.
2. Heat oil in a saute pan or large skillet over medium-high heat, add the beef and then taco seasoning and brown beef, breaking it with a spoon. Add black beans and continue to cook, stirring occasionally, for a few minutes until warm.
3. Push a wonton wrapper into the bottom of each of the 12 sprayed cups in the  muffin tin. Spoon a teaspoon of queso dip into each wonton wrapper and spread across the bottom.
4. Follow by spooning some of the meat/beans mixture into each cup and then spoon a teaspoon or so of salsa on top of that. Sprinkle a pinch of the cheese evenly over the top of each cup.
5. Press another wonton wrapper on top and repeat the layering steps with the remaining ingredients.
6. Bake for 18-20 minutes until golden brown. Let cool for a couple of minutes before removing from muffin tin.

   

I adapted this recipe from http://bricelife-gabrielle.blogspot.com/2012/01/taco-cupcakes.html

Famous Garlic Knots - lil bites of heaven

These might not be healthy but they are RIDICULOUSLY good. My husband even said that if we were ever to open a restaurant, we would have to have these. They really are little bites of heaven.

Ingredients:
1 package refrigerated buttermilk biscuits
3 tbsp olive oil
1 teaspoon garlic powder
1 teaspoon dried parsley
1 dash or so of onion powder
1 dash or so of garlic salt
1/2 teaspoon of garlic, chopped fine
2 tbsp butter

Directions:1 Preheat oven to 400 degrees. Spray a baking pan with cooking spray lightly.
2 Cut each biscuit into half.
3 Roll each piece into a 5 inch rope and tie into a knot; tuck ends under
4 Place 2 inches apart on baking sheet.
5 Bake for 8-10 minutes or until golden brown.
6 While they are baking, combine the remaining ingredients in a small bowl. Pop in the microwave for 30 seconds to melt the butter and to incorporate the ingredients.
7 Using a pastry brush, brush the mixture onto the cooked knots. Serve warm for maximum drooling.

   

Real Fried Rice

I'm always amazed that when I go to a Japanese or Chinese restaurant, the fried rice tastes SO SO SO different than the kind I have made at my house. So I asked my mom how she makes hers and she used the below recipe to school me! I tasted it and have to agree that hers is the closest I have ever tasted to restaurant quality (the good kind!).

Ingredients:1/3 cup plain vegetable oil, like soy, corn, or peanut
1 onion, diced
Salt and pepper
3 cloves garlic, finely chopped
2-inch piece fresh ginger, peeled and finely chopped
3 whole scallions, thinly sliced on the bias, white and green separated
1 1/3 cups (6 ounces) medley frozen corn, peas, carrots
4 large eggs, lightly beaten
4 cups cold cooked long-grain rice, white or jasmine rice, grains separated
Directions:1. Heat a large heavy-bottomed nonstick skillet over high heat. When hot add 1 tablespoon of the oil.  Add the onions to the pan, season with salt and pepper, and cook for 1 to 2 minutes until onion is fragrant. Add the garlic, ginger, and scallion whites and stir-fry until fragrant, about 30 seconds. Add the frozen vegetables. Cook until just defrosted but still crisp. Transfer contents of the skillet to a large bowl.
2. Return the pan to the heat and add 2 more tablespoons of oil. Add the eggs and season with salt and pepper. Stir the eggs constantly and cook until almost set but still moist, then transfer egg to the bowl. Break the eggs up with a wooden spoon or spatula.
3. Return the pan to the heat and add the remaining oil. Add the rice to the pan and use a spoon to break up any clumps. Season with salt and pepper and stir-fry the rice to coat evenly with oil. Stop stirring, and then let the rice cook undisturbed until its gets slightly crispy, about 2 minutes. Stir the rice again, breaking up any new clumps. Add the scallion greens. Transfer to the bowl. Stir all the ingredients together with the rice, taste and adjust the seasoning with salt and pepper, if necessary. Serve.


Tips:
Do not crowd the pan or the veggies will steam instead of cooking crisp and make the final dish soggy. The egg is cooked right before the rice because it has a tendency to stick to the pan and remnants in the pan burn as the other ingredients are cooked. When cooked right before the rice, any remnants become incorporated into the rice. Although jasmine rice is preferable, any kind of long grain rice can be used. Avoid using medium and short-grained rice as they tend to be sticky. Also, the rice should not be warm fresh rice, otherwise it will also tend to be sticky.

Recipe adapted from http://www.foodnetwork.com/recipes/food-network-kitchens/fried-rice-recipe2/index.html

Easy Breezy Breakfast Casserole

This is a super easy breakfast to put together in the mornings and really tasty. The best part is that you can just put in whatever veggies or meats you have lying around. I came up with this recipe after reading several other recipes and then going for what I thought would be good. After it is cooked and cooled, I like to section it up in individual portions then wrap in tin foil and put in the freezer so I can take it to work with me.

Ingredients:
2 cups of cubed bread, I use pumpernickel or sourdough (cubes about 1/2 inch thick is fine)
1 pint of egg beaters, more or less depending on how much egg to veggie ratio you like  (use egg whites for a bit of a healthier version)
1.5 cup cheese, shredded (I used cheddar)
1.5 cups sliced breakfast sausage links, cooked and drained (I used Morning Star sausage links)
1/2 cup green pepper, diced
1 tomato, diced
2/3 cup of cream of mushroom soup (cream of chicken may also be substituted)
hot sauce, a couple of dashes to taste
salt and pepper, to taste

*feel free to add any other vegetables or crumbled bacon

Directions:
1. Preheat oven to 350. Spray a 9x13 pan with cooking spray.
2. Layer bread cubes along the bottom of the pan. Layer the other vegetables and sausage on top of that.
3. In a bowl, mix the egg mixture and cream of mushroom soup along with salt and pepper and hot sauce. Pour the mixture over the bread and veggies. Sprinkle the cheese of top of this.
4. Bake in the over for about 30-40 minutes until you insert a knife and it comes out clean.