BREAD PUDDING W/ CARAMEL SAUCE

2 cups granulated sugar 

• 5 large beaten eggs 

• 2 cups milk 

• 2 teaspoons pure vanilla extract 

• 3 cups cubed Italian bread, allow to stale overnight in a bowl 

• 1 cup packed light brown sugar 

• 1/4 cup (1/2 stick) butter, softened 

• 1 cup chopped pecans - OPTIONAL






For the sauce:

• 1 cup granulated sugar 

• 1/2 cup (1 stick) butter, melted 

• 1 cup of milk

• 2 teaspoons pure vanilla extract 

• 1/4 cup brown sugar

Preheat the oven to 350 degrees F. Grease a 13 by 9 by 2-inch pan.

Mix together granulated sugar, eggs, and milk in a bowl; add vanilla. Pour over cubed bread and let sit for 10 minutes.

In another bowl, mix and crumble together brown sugar, butter, and pecans.

Pour bread mixture into prepared pan. Sprinkle brown sugar mixture over the top and bake for 35 to 45 minutes, or until set. Remove from oven.

For the sauce:

Mix together the granulated and brown sugar, butter,  and vanilla in a saucepan over medium heat. Stir together until the sugar is melted, stirring well until it comes to a good bubble then remove from heat.. Pour over bread pudding. Serve warm or cold.

STRAWBERRY BANANA PUDDING

4 bananas, sliced

3 cups milk

1 box Nilla Wafers

2 small boxes instant FRENCH vanilla pudding

1 {8 oz.} pkg. cream cheese

1 {14oz.} can sweetened condensed milk

1 {12 oz.} container Cool Whip

Line the bottom of a 9x13 with Nilla Wafers.  

Slice your bananas and layer evenly on top of the wafers.  Then lay half of the sliced strawberries on top of bananas 

Combine the milk and pudding mix and blend using a handheld mixer.  In a separate bowl, mix together cream cheese & condensed milk until smooth.  Gradually fold in whipped cream.

Add the cream cheese mixture to the pudding mix & stir until well blended.

Pour the mix over the bananas

Layer with the remaining wafers and put the remaining strawberries around the edge of the bowl

Stick in the fridge until ready to serve

Honey Pepper Chicken and MAC

Ingredients 1 16 oz box spiral noodles
1 bag breaded chicken strips
5 slices bacon cooked and crumbled
Salt and Pepper Basil




 Honey Pepper Sauce:
3/4 cup honey
1/3 cup soy sauce
1/4 cup brown sugar
1/4 cup pineapple juice
Juice of 1 lemon
1 Tbs vinegar
 1 tsp black pepper
1/4 tsp cayenne pepper
1/4 tsp garlic powder
Dash of paprika

 Cheese Sauce: 1 stick butter
2 cups heavy cream
1/2 cup parmesan cheese
1 cup mozzarella cheese
 3/4 cup colby jack cheese
 2-3 cloves minced garlic

 Instructions 1. Bake or deep fry chicken strips until done (you can also make your own), set aside.
I cut 2 chicken breast into strips, seasoned them with, salt , pepper and garlic powder, floured them and fried them for 6 minuted on each side.

2. Cook pasta according to package directions.
 3. Meanwhile in medium saucepan mix all your Honey Pepper sauce ingredients and bring to a boil, reduce heat and simmer for about 15 minutes or until thickened, stirring often..
4. To make your cheese sauce melt your butter and cream together in medium sauce pan.
 5. Once melted add your cheese and garlic and stir until combined and reduce heat until all cheeses are blended in.
6. Add salt and pepper to taste.
7. Add pasta to large bowl and pour sauce and crumbled bacon over top, stir to combine. 8. Dip each of your chicken strips into the honey pepper sauce until coated. Set aside.
9. When ready to serve, dish up your pasta and top with chicken strips and sprinkle with basil.

Swai Fish Sandwich w/ Homemade Tartar Sauce

For the Tartar Sauce:

3 tablespoons mayonnaise

2 teaspoons sweet pickle relish

1 tablespoon capers, rinsed, drained, and chopped

1 teaspoon sugar

1 teaspoon dijon mustard

 

For the Fish:

1 1/2 to 2 quarts vegetable oil

1 1/2 cups all purpose flour

1 1/2 cup cornmeal

 salt and black pepper

1 teaspoon cayenne pepper

1/4 teaspoon paprika

1 teaspoon garlic powder

12 ounces Swai fillets, cut into four 3-ounce portions

1 cup of milk

2 eggs

4 soft toasted burger buns

2.

Meanwhile, Make the Tartar Sauce: Combine mayonnaise, relish, capers, sugar, and dijon mustard. Set aside.

3.

mix the eggs and milk in a bowl  anf whisk well.

4.

For the Fish: Preheat oil to 350°F in a large wok, Dutch oven, or deep fryer. Combine flour cornmeal and all of the spices and whisk to combine. Place  flour mixture in a large bowl. Dredge it thru the egg wash then Add fish  to the flour bowl and toss to coat.

5.

 Working one piece at a time,  Pick up the fish with your hands, tossing it gently in your open finger to get rid of excess flour. Carefully lower it into the hot oil. Repeat with remaining fish.

6.

Cook, shaking the pan gently and agitating the oil with a wire mesh spider or tongs constantly, turning the fish until it is golden brown and crisp on all sides, about 6 minutes per side. Transfer to a paper towel-lined plate and sprinkle with a tiny bit of salt.

7.

To serve, place on a bun. Top with a piece of cheese and a dollop of tartar sauce. Close buns. Serve with lettuce and tomato and sauce on the side.

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SHREDDED BEEF TACO

1 (2.5 lb) chuck roast

1. 1 (14 oz) can beef broth
2. 1 1/2 Tablespoons chili powder
3. 1/2 Tablespoon ground cumin
4. 1/2 Tablespoon onion powder
5. 1 teaspoon garlic powder
6. 1 teaspoon salt
7. 1/4 teaspoon pepper
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10. Juice of 1 Lime

INSTRUCTIONS

1. Place roast inside crock pot. Pour the beef broth over the roast and then squeeze with fresh lime juice.
2. In a small bowl, whisk together chili powder, cumin, onion powder, garlic powder, salt and pepper. Sprinkle the roast with the spice mixture.
3. Cover with lid, and cook on Low heat 8 to 10 hours, or on High heat 5 to 6 hours.  Shred meat and remove any fat.
4.  Cover with lid and cook an additional 30 minutes. Remove beef with tongs to drain juices before serving in tortillas. Serve with desired toppings.
5. Topping... cilantro, onion, sour cream

COUNTRY CROCK POT RIBS

• 3 lbs Country Style Ribs
• 2 cups chicken broth
• ½ tsp Paprika 
• ½ tsp Salt
• ½ tsp Pepper
• 2 tsp  Garlic Powder
• 1 tsp Onion Powder 
• 3/4 cup of flour 

Instructions

1. Place all ingredients in your slow cooker and place on high for 6-8 hours.
2. Check about ½ through to flip meat if necessary
3. After the meat is fall apart tender, scoop out and place in a service dish, reserving liquid.
4. Take liquid  from the crockpot, about 3 cups liquid and mix with flour using a whisk to get all the lumps out.
5. Re-season as necessary
6. Serve the meat with gravy 

D MAC AND CHEESE

• 1 lb. elbow macaroni
• 1/2 c. butter
• 1/4 c. flour
• 4 c. milk
• 6 c. freshly shredded sharp or white Cheddar
• ½ teaspoon salt
• ½ teaspoon
• 1  teaspoon of paprika
• 2 tablespoons  butter
• ½ c. panko bread crumbs

THIS IS HOW WE DO IT !!!...

1. Boil pasta in salted water according to package directions.
2. Melt butter in large saucepan over medium heat. Sprinkle in flour and whisk and cook 2-3 minutes. Add in salt and pepper.
3. Slowly pour in 4 c. milk whisking until smooth and heating to a low boil until thickened. Do not stop whisking and cooking until thick. Remove from heat.
4. Grease a 9x13" baking dish and add the hot pasta to the dish. Over the top sprinkle 6 c. of freshly shredded cheese.
5. Pour the thickened cream sauce over the hot pasta and cheese and let it sit until the cheese melts. Stir everything together.
6. Melt 2 T. butter over medium heat. Add in panko bread crumbs, stirring constantly 3-5 minutes or until golden brown.
7. Sprinkle the breadcrumbs over the dmac and cheese and top with paprika.
8. Bake in a preheated 325 degree oven 12-15 minutes.

NEW YORK STRIP STEAKS

What you will need

• 4 New York strip steaks, 8 oz each
• 1 bottle of Weber 
• steak and chop seasoning 
• 2 tablespoons of oil of any kind, you will need to put oil on a paper towel and wipe over your grill grates before you put the steaks on.

1. Before you cook the steaks bring them to room temperature, then, Sprinkle a generous amount of steak seasoning on each side. the grill should be hot before you put them on there.
2. Grill the New York strip steaks over a high heat until they are done to your liking 6 minutes on each side should be medium.
3. 8 minutes on each side should be well done.
4. Take the meat off the grill and let it rest for 10 minutes before serving. (resting will let it gather the juices back in the meat)