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)

MIMI'S POTATO SALAD

5 pounds russet potatoes (peeled, washed, and cubed 1/2-inch)
Enough cold water to cover potatoes in large stock pot
1 tablespoon seasoned salt
1 tablespoon of dill

1/4 c sweet relish
1 onion, diced
2 cups Miracle Whip Salad Dressing (I use mayonnaise)
1/4 cup mustard
1 cup of sour cream
pepper
6 boiled eggs, diced
paprika for topping and presentation

In a large stockpot, add potatoes and fill with enough cold water to cover just over the top of the potatoes. On medium-high heat, cook the potatoes just until fork tender. (That is when you stick the fork in the potato cube, it will only separate in half and not fall apart.) Drain potatoes well and pour them out onto a large cookie sheet or two.

In a large mixing bowl, gently mix together cooled potatoes, diced dill pickles, and diced onion. In a small bowl, stir together salad dressing/mayonnaise and mustard; mix well. Pour salad dressing mixture over the potato mixture; gently mix together thoroughly. Add salt and pepper to taste. I start off with a teaspoon of each and taste to see if more is needed.

Fold in diced eggs last to keep from mashing them too much; mix lightly, but thoroughly. Transfer to serving bowl and garnish with paprika. Refrigerate until time to serve.

MEXICAN CORNBREAD

1 cup cornmeal
1 cup flour
1 Tablespoons baking powder
½ tsp. soda
½ tsp. salt
¼ cup flour
3 Tablespoons sugar
½ cup buttermilk
2 eggs, slightly beaten
1 15.5 oz. can cream corn
1 medium onion, chopped
2 fresh jalapeno peppers, seeded, chopped finely
½ lb. cheddar cheese, grated
4 Tablespoons vegetable oil, divided

Pour 2 tablespoons of oil in an iron skillet or an ovenproof skillet and heat in the oven at 400 degrees F. 
While oil is heating, in a large mixing bowl, stir together with a whisk the dry ingredients, cornmeal, flour, baking powder, soda, salt, and sugar; and set aside. 
In a four quart measuring cup, stir together buttermilk, eggs, cream corn, and 2 tablespoons oil. 

Pour buttermilk mixture over dry ingredients and mix until moist, not stirring too much. 

Add Cheese, onion, and jalapeno pepper, and fold in until evenly mixed. 

Remove skillet with the heated oil from the oven and pour cornbread mixture immediately into the hot skillet. 

Return the skillet back to the oven and bake for 40-50 minutes or until cornbread is firm to the touch and golden brown. 

Serve from the skillet or serve with my pinto bean recipe. 

BEEN-YAYS

Ingredients
2 tubes of refrigerated canned biscuits
vegetable oil for frying
1 cup sugar
1 tablespoon cinnamon
powdered sugar

Directions:
Separate and lay biscuits on a sheet pan; set aside.  In a small bowl mix sugar and cinnamon; set aside.  Pour powdered sugar in bowl; set aside.
In deep skillet, heat oil hot enough for frying.  Drop biscuits in hot oil being sure not to crowd them.  Flip biscuits immediately and fry until golden brown.  Flip biscuits again to brown the other side.  (This cooks really fast, don't leave the skillet with them frying)

Lay on sheet pan lined with paper towels.  Roll half of the biscuits in sugar mixture.  Roll other half in the powered sugar. 

GERMAN CHOCOLATE CHEESE CAKE CAKE

Ingredients:  German Chocolate Cake

• 1 18.5  German Chocolate Cake Mix (including ingredients to prepare according to package directions)

Ingredients:  Cream Cheese Filling

• 2 8 ounce packages cream cheese, softened
• 1 1/2 cups sugar
• 4 eggs, beaten

Ingredients:  Coconut Pecan Icing

• 1 cup sugar
• 1 cup evaporated milk
• 1 cup butter, cubed
• 3 egg yokes, slightly beaten
• 1 teaspoon vanilla
• 1 1/2 cups coconut
• 1 1/2 cups, chopped pecans

Directions:  German Chocolate Cake
Preheat oven to 325 degrees F.  Make according to package directions.  Set aside.

Directions:  Cream Cheese Filling
In a small bowl, beat cream cheese and sugar until smooth.  Add eggs; beat on low speed just until combined.

Pour half of the cake batter into a greased and floured 13 x 9 inch baking dish.  Gently pour (or spoon, whichever is easier) over the half of batter being sure to go all the way to the edge of the pan.

Spoon remaining batter over top of the cream cheese mixture being sure to go all the way to the edge of the pan.

Bake at for 75 minutes or until a toothpick inserted near the center comes out clean.

Cool on a wire rack for 1 hour.

Directions:  Coconut Pecan Icing
In a heavy saucepan, combine the sugar, milk, butter and egg yokes.  Cook and stir over medium-low heat until thickened and a thermometer reads 160 degrees or is thick enough to coat the back of a metal spoon.

Remove from the heat.  Stir in vanilla; fold in coconut and pecans.  Cool until frosting reaches spreading consistency.

Frost cooled cake.  And Enjoy

APPLE COBBLER

Apple  Cobbler


 4 cups flour
2 teaspoons salt
1 cup shortening, cold
 1/2 cup butter, cold
10 tablespoons cold water
4 each of a combination of three different apple varieties (I used Granny Smith, Fuji, and Gala apples), peeled and sliced 1/4 inch slices
2 cups of sugar
2 tablespoons cinnamon
1/2 cup butter (1 stick)
1-1 1/2 cups water
1/2 cup butter (melted)


Directions: Preheat oven to 400 degrees F. Mix flour, salt, shortening, and 1/2 cup cold butter together with a pastry blender until well blended. Add water to the well blended flour mixture. Mix all ingredients together with a fork until come together in a ball slightly. Divide the dough in half. Roll one half of the dough on a lightly floured surface with a rolling pin and place into a large oblong dish push the dough up the sides. Placed sliced apples in the prepared dish; set aside. In a large saucepan, heat, sugar, cinnamon, 1/2 cup butter (1 stick) and water over medium heat until butter melts. Pour over the apples in the prepared dish. Roll the other half of the dough on a slightly floured surface and cut 1/2 inch strips and place a row going diagonally 1/2 inch apart on top of the apples. Place another row of strips going the opposite direction 1/2 inch apart.