Hubby and I stopped at the bakery outlet last week. The sweet rolls were really dry, so hubby decided to make bread pudding with them. He added a few few slices of the raisin bread to get to 6 cups of pastry.
Bread Pudding
• 6 cups cubed sweet breads or rolls
• 1 cup half and half
• 3/4 cup sour cream
• 4 large egg yolks
• 1/4 cup milk
• 1 cup sugar
• 2 tsp vanilla extract
• 2 tsp grated orange zest
• 1 1/2 tsp ground cinnamon
Directions
• Cut pastry into cubes, set aside.
• Wisk together all ingredients except cut up pastry.
• Fold pastry into whisked ingredients.
• Cover the bowl and refrigerate overnight.
The next day:
• Preheat oven to 325º
• On the middle rack of the over, while preheating, place a roasting pan.
• Butter 9″ round pan, line the bottom with a disc of parchment paper.
• Fill the 9″ round with the pudding mixture.
• Place pudding-filled 9″ round into the roasting pan that is in the oven. Add enough warm water to the larger roasting pan so it comes up about an inch all around the 9″ round.
• Bake pudding until set, approximately 1 hour 15 minutes.
• Lift the pudding pan from the water and set on a rack to cool.
• Turn out onto plate after partially cooled, removing parchment paper.
• Sever in wedged topped with whipped topping.
• Refrigerate leftovers.
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Today’s recipe was provided by Didi! You can read the original post on her blog, Dishin With Didi
Breakfast on the Go Muffins
Ingredients:
1# bacon cooked
3 1/2 cups all purpose flour
1/3 cup sugar
4 tsp baking powder
1 tsp salt
2 cups milk
2 large eggs
2 1/2 tbls unsalted butter melted
1 dozen (12) small to medium *uncooked* eggs
Cooking Instructions
• Cook your bacon till almost crisp but not quite, you still want it pliable. Place on paper towel lined plate and set aside.
• Preheat your oven to 400º
• In a medium size bowl, sift your dry ingredients together, including the sugar. Set aside.
• In another bowl, add your wet ingredients. Pour your wet ingredients into the dry and mix well, the batter will be slightly lumpy.
• Spray your muffin tins with non stick cooking spray.
• Fill each muffin tin with batter to measure halfway full.
• Using your bacon make a little coral inside the muffin tin, this will be your fence and guide line.
• Gently break your egg on top of the batter and INSIDE of the bacon coral. (That is why it’s important to use small to medium eggs.)
• Use the leftover batter to gently cover the egg.
• The batter will spread and puff, so just ensure the egg is covered.
• Bake for 22-25 minutes till lightly golden.
• Let cool a few minutes inside the tins, then remove onto cooling rack to cool all the way thru.
• Store in an airtight container in the fridge.
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For us, this was a great one because hubby used leftover cooked pork and some of the old stir fry canned veges we had down the basement from a deal eons ago!
Pork Stir Fry
Ingredients
2 TBSP Sesame Oil
1/4 c Chopped Onion
2 Minced Garlic Cloves
1.5# Cooked Pork
1 can Drained Chop Suey Vegetables
1 can Drained Water Chestnuts
Sauce
1/4 c Honey
1/4 c Soy Sauce
1 TBSP BBQ Sauce or Ketchup
1/4 tsp Red Pepper Flakes
2 TBSP Toasted Sesame Seeds
Instructions
• Cut up pork into thin strips
• Heat 1 TBSP sesame oil over medium heat
• Add garlic and onion, sauté until tender
• While sautéing, mix sauce ingredients together in a small bowl
• Add pork to the garlic and onion, cook until warmed throughout
• Add stir fry vegetables, cook 2 more minutes
• Add sauce
• Serve over rice or noodles
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by admin on April 30, 2012
Thank you Tegan for this Frozen Banana Snack recipe!
This snack is very popular in Asian households. I normally take whatever ripe bananas we have in the kitchen, but the lady finger kind is preferred for its chewy sweetness. We particularly like this snack because bananas are so darn cheap and the other ingredients are already a staple in our kitchen.
Frozen Banana Snack
Ingredients
4 ripe bananas (lady finger kind preferred)
2/3 – 1 cup of unsalted roasted peanuts, crushed with mortar & pestle or your food chopper
1 can of coconut cream (13 – 16oz)
Pinch of salt
2/3 cup shredded coconut (optional)
Tsp of tapioca starch
1. Place the coconut cream on low heat. Stir in the tapioca starch and mix well. Add a pinch of salt.
2. Peel the bananas and cut in ½ lengthwise.
3. Place a piece of plastic wrap over a plate. Place the banana in the center of the plate and flatten the entire banana with a butcher knife.
4. Turn off the stove and allow the coconut cream to cool for a minute.
5. Take about a ladleful of cream and add it to the banana. Depending on what kind of banana you chose, add more/less cream to cover the entire fruit. Sprinkle in crushed peanuts and shredded coconut.
6. Wrap firmly and place in the freezer.
Don’t worry about the snack being overly sweet because of the coconut cream. My hubby isn’t fond of sweets and he loves the snack.
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by admin on April 23, 2012
We have a local Taco joint that sells something called a Nacho Deluxe. It is basically tortilla chips, ground beef and cheese, so I decided to give it a go at home with leftovers!
1/4# cooked and drained ground beef
1 jar salsa
2 Tbsp jarred nacho cheese sauce
1 Tbsp sour cream
Tortilla chips
• Cook ground beef in pan, drain, return to pan
• Add 1 jar salsa to cooked ground beef. Heat on low burner until completely warmed.
• In a separate pot (or microwave), warm cheese sauce until smooth.
• On a plate, layer a handful (or more) tortilla chips, ladle salsa mixture on top of chips, layer nacho sauce on top, top with sour cream
This is super easy but the chips will become soggy of left under the mixture for too long, so eat quickly!
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by admin on April 16, 2012
This was really a stockpile recipe! Those ingredients were hauled directly from the refrigerator and the freezer!
Creamy Turkey Soup
Ingredients
1 cup minced celery
1/4 cup butter
1 cup minced onion
2 cups diced carrots
1/4 cup flour
7 cups turkey broth, divided
2 cups milk
1 tsp no salt Cajun seasoning
1/2 tsp white pepper
1/8 tsp cayenne pepper
1 tsp dried parsley
3 cups chopped, cooked turkey
8 oz wide egg noodles
Instructions
• Saute onions, celery and carrots in butter until soft
• Add flour and mix well
• Gradually add 2 cups of brother and the milk
• Cook and stir until liquid thickens
• Stir in remaining broth
• Add remaining ingredients
• Simmer 15 minutes until noodles are tender
• Stir occasionally
Normally I dislike hubby’s turkey soups, but this one was excellent!
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by admin on April 9, 2012
I am guessing a lot of folks have leftover ham today, and will be looking for something to do with it. This recipe is sooooooooo easy, and we truly just reached into the old stockpile to make it (we even had leftover cooked rice in the fridge) as we had made a ham last week!
Ham Casserole
Ingredients:
2 cups cooked rice
2 cups diced ham
1 package frozen peas
1 cup milk
1 can cream of mushroom soup (the 98% fat free works fine)
2 cups shredded sharp cheddar cheese
bread crumbs
Instructions
• Preheat oven to 350º
• Spray 2 quart casserole dish with non-stick cooking spray
• Layer rice, ham and peas (note, it reduce cooking time, microwave frozen peas for 2 minutes)
• Mix cream of mushroom soup, cheese and mil together. Pour over the layered rice, ham and peas.
• Sprinkle with bread crumbs to top.
• Bake for 45 minutes, or until hot and bubbly. If you microwaved the peas, this should be done in 40 minutes.
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by admin on April 2, 2012
Today Liz shares her Bisquick Chicken Pot Pie Stockpile Recipe!
Bisquick Chicken Pot Pie
Ingredients:
• 1 cup cooked chicken cut into bite sized pieces
• 1 2/3 cups frozen vegetables, thawed (can also use canned veggies)
• 1 (10 ounce) can cream of chicken soup (I use low sodium)
• 1 cup Bisquick reduced-fat baking mix (regular Bisquick will work too)
• 1/2 cup nonfat milk or 1/2 cup milk
• 1 egg
Instructions
• 1 Preheat oven to 400°F.
• 2 Mix chicken, veggies and cream of chicken soup together and spread into bottom of non greased 9-inch round glass pie pan.
• 3 Mix remaining ingredients (Bisquick, milk and egg) and pour on top of chicken mixture.
• 4 Bake in oven for 30 minutes or until top turns golden brown.
Makes 6 Servings
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