Menu Plan: May 19 - 22, 2010

Wednesday, May 19
Dirty Rice with Smoked Sausage

Thursday, May 20
Grilled Chicken, Apple, Grape and Walnut Salad

Friday, May 21
BLT Sandwiches
Tater Tots

Saturday, May 22
Bleu Cheese Chicken Quesadillas

Recipe: Bread Pudding

I know what you are thinking.  Really?  Bread pudding?  I was once a dessert snob.  Why would I eat bread pudding when there are so many more choices of yumminess to have.  But, now I am so in love with this bread pudding!  A treat, every now and then, but oh, so worth the wait!  Rich, creamy delicious goodness.

This is a very rich dessert so be prepared for a nap after you enjoy!

Bread Pudding

5 eggs

3 12 oz cans evaporated milk

2 cups milk

2 1/2 cups sugar

1/2 cup butter, melted

2 tsp cinnamon

3 tsp vanilla

1 tsp salt

1 cup raisins, optional

1 lb bread, cut into cubes (I have used doughnuts, dinner rolls, cinnamon rolls, etc.)

Sauce:

1/2 cup butter, melted

1 cup sugar

1/2 cup half and half cream

3 tbsp whisky or rum, optional

Preheat oven to 350 degrees.  In a very large bowl add cubed bread.  Mix remaining ingredients and pour over cubes.  Pour into a 4 quart casserole dish.  Bake for 60 minutes.  In a small saucepan, mix all of the ingredients for the sauce.  Bring to a boil and remove from heat.  Pour the sauce on top of the bread pudding once it has been removed from the oven.

 

 

All moved!

The girls and I finally are settling in and getting used to life in the country.  The girls are having so much fun getting outside every day.  They have caught (and killed) many bugs...woolly worms seem to plentiful!  While they have been playing, I have been cooking.  I have lots of new recipes to post about in the next few days and more on my list to try.  I love the lazy days of summer.....

Recipe: White Chocolate and Butterscotch Cookies

Umm....cookies!

I wanted to make some cookies for our road trip to Texas.  Homemade always taste better than the packaged kind.  I also wanted to use up the last of some of my baking supplies.  One of my favorite  blogs, The Picky Palate, had an interesting one that I have not tried before.  I had such success with Jenny's Blackberry Cream Cheese Muffins, that I had to give this cookie recipe a try.

I had the white chocolate chips and I had butterscotch chips, but no chocolate chips.  So, I went ahead and made them without the chocolate.  The dough is fantastic!  It probably has nothing to do with the two sticks of butter.  It is a soft dough that bakes up nicely.  Do you taste the dough before you bake?  I do and you just know when a cookie is gonna be good based on it's raw form.  This is a winner!

White Chocolate Butterscotch Cookies

(adapted from Jenny's original recipe at the Picky Palate)

2 sticks softened butter

3/4 cup granulated sugar
3/4 cup light brown sugar, packed
2 eggs
1 tbsp pure vanilla
2 1/ cups all purpose flour
1 tsp baking soda
1/2 tsp salt
1 1/2 cups white chocolate chips
1 1/2 cups butterscotch chips

Preheat oven to 350 degrees. In a mixer, beat butter and sugars until light and fluffy. Beat in eggs and vanilla until well combined. Combine flour, baking soda and salt in a mixing bowl; sift of stir to combine. Slowly add dry ingredients to wet ingredients. Mix until just combined.  Stir in chips.  Using a medium cookie scoop, scoop onto a parchment or silpat lined baking sheet placing about 1 1/2 inches apart. Bake for 9-12 minutes or until edges just barely start to turn golden. Remove and let cool on baking sheet for 5 minutes, then transfer to cooling racks to cool completely. Enjoy!!

Gifts from my Kitchen: Snickerdoodle Blondies

Let me just say that I was a bit skeptical about these blondies.  I LOVE brownies/blondies!  They are my favorite dessert.  But, I love snickerdoodle cookies.  I just couldn't see how these were going to work, but I gave them a try.  And I am so glad that I did.  They were so yummy! I used the recipe from Cooking with Cristine.

And let me just say that I am kinda proud of myself for getting four days of home baked goodies to all 12 teachers!  This has been a crazy week with us getting ready to move, finishing up school, etc. that I almost didn't think I would get it done.  But I wanted the teachers to know how special they were to our kids.

Enjoy!

Gifts from my Kitchen: Blackberry Cream Cheese Muffins

Well, I made it through the third day....just barely!  I had so much going on that I was only able to make one batch of these most delicious muffins.  Oh my gosh!  They were incredible.  Jenny @ Picky Palate came up with a most awesome recipe.  I am really not a blackberry fan, but these were so good and moist.  I hope the teachers enjoyed these as much as I did.

I made a few changes based on what I had in my pantry, but once we get settled, I will try her original recipe with whole wheat flour.  Enjoy!

Blackberry Cream Cheese Muffins 

with Sweet Berry Drizzle

(adapted from Jenny's recipe @ The Picky Palate)

12 oz fresh blackberries

2 tbsp sugar

1 stick softened butter

8 oz softened cream cheese

1 cup sugar

1 tsp orange extract

2 eggs

1 tsp vanilla

1 ¾ cups flour

1 tsp baking powder

½ tsp baking soda

1/8 tsp salt

1/3 cup milk

1/2 cup powdered sugar

1 tbsp milk

Preheat oven to 350 degrees. Place blackberries and sugar in a large bowl. Stir to combine so that berries are coated in sugar. Set aside. Cream the butter, cream cheese, sugar and orange extract until well combined. Slowly beat in the eggs and vanilla until combined.  Place the flour, baking powder, baking soda and salt into a large bowl. With mixer on low, add half the flour, then half the milk, then remaining flour, then remaining milk until just combined.  Fill 6 extra large muffins tins or 24 regular size tins with muffin batter, about ¾ full, that has been sprayed with cooking spray or use liners. Press 3-4 berries into tops of each unbaked muffin, Reserve any berry juice in bowl for drizzle. Bake for 20-24 minutes or until golden brown on top and cooked through. Remove and let cool.  In the same bowl as berries were in, place powdered sugar and milk. Whisk until smooth and drizzling consistency; should be a light pink color from the berry juice. Drizzle over top muffins.

Linked To:

*Talking Dollar and Cents: Muffin Monday

Gifts from my Kitchen: Macaroni Grill Bread

I love baking bread!  My family loves me when I make bread.  There is nothing better than homemade bread...the smell as it is baking, the butter as it melts on a warm sliced piece.  My family has been known to gobble up an entire loaf of bread minutes after it has come from the oven.

I usually start off the bread making process in my trusty breadmaker and finish it off in the oven.  However, this time, I found Jamie's recipe for Macaroni Grill Bread on her blog @ Jamie Cooks It Up.  Not only do you use your mixer but you get a finished product in about an hour and half.  The smell as it is baking is simply devine. 

I made a few adjustments because I am trying to use everything up in my pantry so it doesn't have to be packed and moved.  But once we are settled, I am going to try her original recipe.

Macaroni Grill Bread
(adapted from Jamie's recipe)

1 1/2 t active dry yeast
1 cup warm water
3 tbsp butter, melted
1/4 tsp sugar
2 1/2 cups flour
1 1/2 tsp salt
1/4 tsp italian seasoning
1/4 tsp black pepper
3/4 tsp dried rosemary

1 egg

In the bottom of your mixer combine water, yeast and sugar. Let it sit for five minutes.  Add the salt, melted butter and one cup flour. Mix for 30 seconds to incorporate. Add the rest of the flour about a half cup at a time.When all of the flour is incorporated mix on medium to high.  After about seven minutes, add the italian seasoning, black pepper and rosemary.  Mix just until incorporated.  Cover the bowl and allow to rise until doubled, about 30 to 40 minutes.  Once the dough has risen, turn it out onto a board. Divide the dough in half and shape into two balls.  Place the shaped dough onto a oiled pan or stone.  Make a criss cross cut onto the top of each ball.  Beat the egg in a small bowl until light and frothy.  Brush each ball with the egg wash, including the cuts.  Place dough in a 170 degree oven and allow to rise about 10 to 15 minutes or until doubled in size.  Turn the oven up to 370 degrees and cook for about 20 minutes or until golden brown.  Remove to a cooling rack.

Gifts from my Kitchen: Orange Creamsicle Cookies

Can I just say.....OMG?  These cookies are unbelievable!  I mean, really, unbelievable!  And, oh so, easy to make!  I had three dozen done in an hour and a half.  I packaged them in wax sandwich bags with a cute little sticker.  My girls were so excited to hand deliver them to all of their teachers and the front office.

Yea me....one day down!

Thank you Jo @ The Adventures of Kitchen Girl for a most awesome recipe!

Semi-Homemade: Cream Cheese Brownies

Yesterday, it seemed the entire family had a sweet tooth.  Because we are moving, I am trying to use up as much of our pantry as I can.  I had a box of fudge brownies (you know the most awesome one with the fudge packet) and had some cream cheese in my freezer.  Cream cheese brownies sounded so good.  I would have added walnuts but I have a few that don't love nuts...darn it!  The brownies were so good and totally cured our sweet tooth.

Cream Cheese Brownies

1 package Fudge Brownies
2 eggs
2 tbsp water
1/2 melted butter
1 cup walnuts or nut of your choice (optional)
1-8 oz package cream cheese
1/4 cup sugar
1 tsp vanilla

Preheat over to 350 degrees.  In a 8x8 baking pan, butter bottom and sides.  Prepare brownie mix with eggs, water and melted butter.  In a separate bowl, prepare cream cheese, sugar and vanilla.  Stir until smooth.   Pour half of the brownie mix in the pan.  Spread the mix until the bottom of the pan is completely covered.  Pour the cream cheese mix on top covering the brownie mix.  Pour the remainder of the brownie mix on top of the cream cheese. Bake for 50 to 55 minutes.  Allow brownies to cool before cutting.

Eat and enjoy!

Gifts from my Kitchen: Teacher Appreciation Week

Next week is Teacher Appreciation.  My girls have always been blessed with such wonderful teachers.  This year I would like to bake a different treat for each day of the week for each of their teachers.  This is going to be next to impossible with everything that is going on, but I would at least like to try.  So, here is what I am going to attempt:

Monday
Orange Creamsicle Cookies

Tuesday
Macaroni Grill Bread

Wednesday
Blueberry Cream Cheese Muffins with Sweet Berry Drizzle

Thursday
Snickerdoodle Blondies

Friday
Flowers/Potted Plants


Crossing my fingers that I can accomplish this all!  Wish me luck!