French Toast Bread Pudding

Making French toast is not hard, just a little time consuming.  Making French toast bread pudding is neither hard nor time consuming.  It’s a great make-ahead dish and is an impressive breakfast to serve for company.

Start by cubing 1 baguette.  The baguette should be about the length of your arm, if your baguette comes two to a bag, you will need to cube both of them.  Place cubes in a greased 9 X 13-inch baking dish.  The cubes will fill the dish. 

In a large bowl, mix together 1½ cups milk (I use skim), 1½ cups half and half, 3 large eggs, 1 tablespoon vanilla, 1/8 teaspoon salt, 3 tablespoons sugar, and 1 tablespoon cinnamon. 

Pour milk mixture over the bread and push the bread down to soak up milk mixture.  The bread will look really flat, but will puff up when it bakes.  Cover and refrigerate overnight. 

When ready to bake, remove the pan from the refrigerator and take off the cover.  Allow to set at room temperature for 30 minutes.  Sprinkle a mixture of 1 teaspoon cinnamon and 3 tablespoons sugar over the top of the bread.  Bake at 425 degrees Fahrenheit for 30 minutes.

Serve with syrup, powdered sugar, or maple butter.

*Some optional stir in ideas – raisins, nuts, chocolate chips.

**Can top with 3 tablespoons brown sugar instead of 3 tablespoons sugar.

Spinach Scalloped Potatoes

I’ve never been a big fan of vegetables, but I’m starting to like vegetables more because I have been slowly incorporating them into my diet.  I’m like a kid.  The first time I try them, I don’t like them.  I keep trying them, though, and then I think they’re okay as long as they are hidden in a thick sauce.  Eventually, I get to where I can tolerate them and then I start to like them.

The same rule applies to spinach.  At first, I didn’t like it at all.  Then I started to eat spinach artichoke dip and ranch spinach dip.  Now, I’ll eat some creamed spinach, but not much else. 

Since I love scalloped potatoes and can stand creamed spinach, I had the bright idea of mixing the two.  This dish comes totally from my head and tastes amazing.  I couldn’t even tell I was eating spinach.  You can customize this dish to your (spinach) liking; if you like spinach, then I would suggest increasing the spinach to two cups. 

Start by making the roux.  Melt 3 tablespoons (real) butter in a small saucepan.  Add ¼ cup flour and cook slightly, until flour starts to bubble (don’t let the flour brown).  Slowly stir in 1½ cups of milk (I used skim), ½ teaspoon salt, ¼ teaspoon black pepper, and 1/8 teaspoon nutmeg.  Let mixture thicken; remove from heat.

Thaw 1 cup frozen, chopped spinach and grate 1 cup smoked Gouda.  The spinach doesn’t have to be completely drained; it can have some moisture in it.  Peel 4 medium potatoes; using a mandolin, thinly slice potatoes.  Layer potatoes, sprinkle of salt, spinach, Gouda, potatoes, sprinkle of salt, spinach, Gouda, potatoes, sprinkle of salt, Gouda.  Pour roux over top of the layered mixture. 

Bake at 350 degrees Fahrenheit for 45 minutes.  Turn off oven and allow the casserole to set in the oven for another 15 minutes.  Doing this allows the sauce to set.  Remove from oven and allow to cool for 5 – 10 minutes before serving.

Pecan Pie Squares

Think pecan pie in a cookie and you’ve got pecan pie squares.  These cookies are a favorite of mine to make at Christmas because they feed more people than a pecan pie and are the most requested of my homemade gifts.  Be forewarned, once you try one, you’ll be craving them all the time.

Start by making the crust.  Combine 18 tablespoons room temperature butter, ¾ cup brown sugar, ½ teaspoon salt, and 3 cups flour.  Press in a 10 X 15-inch shallow pan.  Chill for 20 minutes.  After chilled, bake for 20 minutes at 375 degrees Fahrenheit; cool.

For the filling, combine 8 tablespoons butter, ½ cup brown sugar, 6 tablespoons honey, 2 tablespoons sugar, 2 tablespoons heavy cream, ¼ teaspoon salt in a medium-sized saucepan.  Bring to a boil and boil for one minute.  Turn off the heat and stir in 2 cups pecans and ½ teaspoon vanilla.  Pour into crust and bake 15 – 20 minutes at 325 degrees Fahrenheit; cool. 

To cut, turn big cookie onto a cutting board, crust down, and cut with a sharp knife into 1.5 X 2-inch rectangles.  Makes 50 cookies.

Caramel Pecan Sticky Buns

I inverted the rolls into another 13 X 9-inch pan to make them easy for travel

and kept them in a warm oven until I was ready to leave.  I also omitted the

pecans in the rolls and only covered 1/2 the top to appease the picky eaters.

Make caramel pecan sticky buns for your family and everyone gets to start the day off on the right foot.  This recipe is so easy; you don’t have to wait for the weekend to make it.  And, it’s so good; twelve rolls will probably feed 4 – 6 people (3 – 4 in my family).

Start by greasing a 13 X 9-inch baking pan and spread 1 cup chopped pecans, ½ cup maple syrup, and ½ cup light brown sugar evenly over the bottom.  Then, dot ½ stick of butter over the sugar mixture.

For the rolls, combine 2 cups flour, ¼ cup sugar, 1 package quick-rising active dry yeast, and 1 teaspoon salt in a large bowl.  Stir in 1 cup warm water (120 – 130 degrees Fahrenheit), 2 tablespoons softened butter, and 1 room temperature egg.  Beat until smooth; gradually stir in 1 cup flour until dough forms.  Cover with plastic wrap; let rise until doubled, about 30 minutes.

On a lightly floured surface, roll dough to a 15 X 12-inch rectangle.  Spread 4 tablespoons butter over the surface of the dough.  Top with ½ cup light brown sugar, 2 teaspoons cinnamon, and ½ cup finely chopped pecans.

Starting with the short side of the rectangle, roll up tightly.  Cut into 12 slices; place rolls in prepared pan.  To cut the rolls, use a piece of unflavored dental floss or a serrated bread knife.

At this point, you have two choices for the rolls; you can bake now or refrigerate until you’re ready to bake.  If you prefer to refrigerate, cover and refrigerate until ready to bake.  After you pull the rolls out of the refrigerator, let them set until they become room temperature.  If you’re short on time, warm up the oven until it becomes 350 degrees Fahrenheit and then turn the oven off.  Set the uncovered rolls in the oven and place a large pan of hot water below them and let them rise until doubled.  Bake at 375 degrees Fahrenheit for 25 – 30 minutes.

If you are not refrigerating your rolls, or your refrigerated rolls have come to room temperature, cover with plastic wrap and place in an unheated oven.  Place a large plan of hot water on the bottom rack.  Let rise until doubled, 30 – 45 minutes.  Bake at 375 degrees Fahrenheit for 25 – 30 minutes. 

Cool rolls for a few minutes and then invert pan onto a serving plate.  Serve warm.

The Captain's Salmon

Salmon is a fish that a lot of people are on the fence about.  A lot of us can eat it, but only once in a while.  Then there are those who love it and those who hate it.  This recipe gives the salmon a slightly sweet, buttery taste.  If you love salmon, you'll definitely love this recipe.  If you're on the fence, you'll love this recipe.  If you hate salmon, try the recipe, you'll eventually be tolerant enough to eat it (but only prepared like this).

I like to use Captain Morgan’s Spiced Rum because the vanilla undertones come out in the salmon.  You can use your favorite alcohol.  A lot of people use bourbon, which is a great substitute.  For salmon, however, I prefer the softer taste of spiced rum.

Mix together ¾ cup Captain Morgan’s Spiced Rum, ¼ cup teriyaki sauce (I prefer Buffalo Wild Wings teriyaki sauce – you can only buy it at Buffalo Wild Wings restaurants), ¼ cup balsamic vinegar, and ½ cup light brown sugar.  Marinate the salmon for at least two hours, preferably overnight.

Take the salmon out of the marinade and either grill or bake to desired doneness.  Place the marinade in a saucepan and reduce by half.  The marinade should coat the back of a spoon.  Serve the reduction on the side of the salmon.

Light Alfredo Sauce

I love to eat Alfredo sauce, but with every bite I take, I can feel my arteries clogging and my hips getting fatter.  Have you ever ordered Alfredo at a restaurant and then tried to heat it up the next day?  The butter and cream usually separate and that’s when you can tell exactly how much fat it took to make your delicious meal.  It’s at that point when you start to panic. 

When you go out to eat, you can pretend to ignore fat and calories because you don’t know what ingredients are being used in the dish you ordered.  You can try to assume they used just a pat of butter and a smidge of cream and bury your head in the sand.  Or, you can learn to make a healthier, low-fat version of the same dish you crave.

That’s what I did and I’ve never been tempted to order Alfredo at a restaurant again.  In my recipe, I use 2 tablespoons of butter and skim milk.  I know you’re thinking there is no way it can taste as good as a recipe using a stick of butter and cup of heavy cream, but it does.  To me, it tastes better because I don’t feel guilty eating it either. 

Melt 2 tablespoons butter in a pan on low-medium heat.  Add 1 clove of garlic.  If you’re not a big garlic fan, just cut the clove in half and let it flavor the butter.  Remove when it starts to brown.  If you like garlic, mince or press half the clove into the butter.  After the butter is melted and before the garlic gets brown, add 3 tablespoons flour.  Let the flour cook for a few minutes so the rawness cooks out. 

Slowly, while stirring, add 1-1/3 cup milk 1/3 cup at a time, letting the mixture thicken after each addition.  After the milk has thickened, add ½ cup shredded parmesan ¼ cup at a time, stirring after each addition.  When stirring in the parmesan, make a figure 8 with your fork or whisk.  This allows the parmesan to evenly melt into the sauce.  Stir in 1/8 teaspoon nutmeg and your sauce is complete.  This recipe serves two.

Stir in your favorite pasta and veggies and top with your favorite meat for a complete meal.

Meats that taste great with this sauce are chicken, shrimp, lobster, scallops, and crab.  Cheese and seafood ravioli work well too.

Vegetables that taste great stirred into the sauce are spinach, broccoli, sugar snap peas, sliced mushrooms, julienned red bell pepper, julienned roasted red pepper, and julienned sun dried tomatoes.

BBQ Beef Brisket

This recipe for bar-b-q beef brisket is a very simple, satisfying one that can be made without a smoker or a grill.  Don’t get me wrong, I choose to grill when I can, but when I can’t and I want bar-b-q, I reach for this recipe. 

Allow brisket to come to room temperature.  Start out with two big pieces of aluminum foil (large enough to cover the brisket).  Thinly slice one onion.  Place half the onion on the foil.  Place the brisket on top of the onion.  The remaining onion gets put on top of the brisket.  Sprinkle 2 tablespoons liquid smoke and 4 tablespoons low-sodium soy sauce over the onion.  Wrap the foil around the brisket and place on a baking sheet.  Bake 4 – 5 hours at 250 degrees Fahrenheit.  Let the brisket set at least 10 minutes before slicing or shredding.  Serve with your favorite bar-b-q sauce. 

Japanese Shrimp Sauce

Every time I go to a Japanese steakhouse or hibachi restaurant I end up eating gallons of shrimp sauce.  Even if you don’t know what it’s called, if you’ve ever eaten hibachi, you know what it is.  I’ve heard the hibachi chefs call it “Japanese ketchup.”  Like our ketchup, we Americans pour it on everything.  It’s that white-ish, pink-ish, orange-ish sauce they offer before serving you vegetables and rice.  It’s called shrimp sauce, and like everyone else, I eat it on my vegetables, rice, chicken, shrimp, and pork.

Hibachi restaurants can be great fun to attend, but a bit expensive.  I love to re-create the hibachi experience at home.  Before I found this recipe for shrimp sauce, my experience just wasn’t quite the same.  Now, however, shrimp sauce, you complete me. J

To make, melt 2 tablespoons unsalted butter (not margarine) with ¾ teaspoon paprika and 3/8 teaspoon garlic powder in the microwave.  By heating the paprika and garlic powder with the butter, you bring out their flavors.  Mix in 1 cup light mayonnaise (can use regular, I use light to cut calories and fat), 3 tablespoons sugar, and 3 tablespoons rice vinegar (must use rice vinegar, other types of vinegar don’t get you the same flavor rice vinegar does). 

Let the mixture set in the refrigerator at least two hours (preferably overnight) so flavors can meld.  Serve alongside teriyaki chicken, shrimp, pork, or steak and fried rice and vegetables.

Healthy Fried Rice

I was out of edamame when I made this batch.

Fried rice is a great side dish or main course.  The main problem I have with fried rice is it’s not the healthiest to eat, especially when you order it at a Chinese or Japanese restaurant.  So I’ve mixed it up a bit and made it healthy. 

For starters, I use brown rice instead of white rice.  Brown rice has more nutrients than white rice and is known to help reduce LDL (bad) cholesterol.  I’ve also loaded it with vegetables and swapped peas for edamame.  Edamame is a complete protein, is high in fiber, and tastes great.

This recipe is simple, but is packed full of information so make sure to read it through a few times before starting to cook.

Start by making the brown rice.  Measure out 2 cups dried rice.  Add 4 cups water and simmer covered until the rice is done.  Brown rice is not fluffy like white rice and won’t absorb all the water the way white rice does.  The only way to tell if the rice is done is to taste it, keep in mind it is chewier than white rice.  After the rice is done, drain and rinse under cold water.  The rice can be made in advance and stored in the refrigerator until ready to use.

Prep all your vegetables (chop into similar size) before you heat your skillet or wok.  You may adjust the vegetables to your liking.  I like to use ¾ cup (each) onion, carrots, and shelled, frozen edamame (soy beans).  You may also add mushrooms, peppers, cabbage, water chestnuts, sugar snap peas, baby corn, broccoli, peas, or any other vegetable that can withstand sautéing. 

Once your vegetables are prepped, mix together 3 eggs and 3 tablespoons low-sodium soy sauce and set aside.  Get your wok (skillet) hot and add a small amount of oil (canola, peanut, or vegetable).  Add onions and carrots to the wok and put the lid on to soften them.  If you are using a skillet, you may have to sauté your vegetables one at a time. 

Once onions and carrots are cooked through push up the sides of the wok and add a little more oil to the center of the wok as well as cold rice and edamame (can be frozen or thawed).  Sauté, mixing the onions and carrots with the rice and edamame until warmed through. 

Push rice mixture up the sides of the wok and pour the egg mixture into the center of the wok.  Start scrambling the eggs.  After the eggs are halfway scrambled, mix the rice with the eggs.  Then, add (to taste) approximately 3 tablespoons oyster sauce and 1 teaspoon sesame oil.  I usually don’t measure the fish sauce or sesame oil.  I sprinkle a little on the rice, mix it in, and then taste it and add more if need be.

* Edamame is a soy product and therefore, should not be used if you have a soy allergy.  

** If you choose to add meat to your fried rice, cook the meat with the onions and carrots to impart the most flavor.

Gouda Pecan Dip

Every time I serve this dip, people ask me for the recipe.  When I ask them to guess the ingredients, most guess bacon, Worcestershire sauce, garlic powder, and cream cheese.  When I give them the recipe, they are surprised at how few ingredients there are and that they didn’t guess any of them.

The funny thing is, this dip tastes like it is made with all of the above ingredients.  The smoked Gouda gives the illusion of Worcestershire sauce and smoky bacon.  The pecans soften and take on the texture of bacon or chipped beef.  And, the smoked Gouda, being room temperature, mixes well into the sour cream, thickening it, giving the impression it is cream cheese.

To make the dip, shred 1 cup smoked Gouda; let it come to room temperature.  Stir in ¼ cup sour cream and ¼ cup finely chopped pecans; mix until creamy.  Cover, chill, and serve with crackers and/or veggie slices.

Stuffed Mushrooms

I’m not a big mushroom fan, but the more I eat them, the more I like them.  I guess they’re starting to grown on me (haha).  My husband, on the other hand, loves mushrooms and his favorite is stuffed mushrooms.  I have made this recipe several times for him and find myself eating more each time I make them.

Start with 24 fresh button mushrooms.  Clean the mushrooms by brushing them with a damp towel.  Never put mushrooms in water or clean under running water.  Remove stems from mushrooms (they just pop off).  Set stems aside (do not throw away).  Place mushroom caps, stem side down, on a baking pan.  Lightly spray the (top) rounded side with cooking spray.  Bake 5 minutes at 425 degrees Fahrenheit.

After the mushroom caps have baked, drain, stem side down, on paper towels while you prepare the filling. 

To prepare the filling, finely chop enough of the reserved stems to make 1 cup.  In a medium saucepan, cook the chopped stems, 2 finely sliced green onions, and 1 minced garlic clove in ¼ cup butter until tender.

Stir in ½ cup fine, dry bread crumbs, ½ cup crumbled blue cheese, and 2 strips of crisp, crumbled bacon. 

Spoon mixture into mushroom caps and return to baking pan.  Bake 8 – 10 minutes at 425 degrees Fahrenheit or until cheese melts.

* If you are not a fan of blue cheese, you may substitute smoked Gouda or sharp cheddar.

** An easy alternative to this recipe is to omit the stuffing and stuff with boursin cheese.

Fluffy Key Lime Pie

This key lime pie is light dessert that takes me to Key West, FL no matter if I’m eating it with a foot of snow on the ground or on Easter Sunday.  Let’s just say it’s almost as good as a margarita in that respect.  Although, I doubt I’ve ever had a margarita on Easter Sunday, mimosa maybe, but no margarita.

Like the majority of my recipes, it is super easy and super delish!  It’s a bright, light, fluffy dessert that makes a great ending to a heavier supper. 

Start by making the crust (or purchase an already prepared crust).  Combine 1½ cup graham cracker crumbs, 1/3 cup melted butter, and 3 tablespoons sugar and press into a pie plate.  Bake at 350 degrees Fahrenheit for 8 – 10 minutes.  Meanwhile, mix 1 can (14 ounces) sweetened condensed milk, ½ cup key lime juice, and 1 container (8 ounces) Cool Whip.  After the crust has cooled, spoon the mixture into the crust.  Refrigerate until ready to serve.

* For extra flavor, add 1 teaspoon lime zest to the lime mixture.

Gooey Butter Cake

I have yet to meet a person who doesn’t like gooey butter cake.  It is my perfect go-to dessert.  It is homey and delicious and perfect to make for any occasion.  It has a soft, chewy crust and a gooey, cheesecake-like topping.

Mix together 1 box of yellow cake mix, 2 eggs, and 1 stick melted butter and press into a greased 9 x 13 inch pan.  In a separate bowl, mix together 8 ounces softened cream cheese, 2 eggs, and 1 box powdered sugar.  Pour cream cheese mixture on top of cake mixture.  Bake at 350 degrees Fahrenheit for 35 minutes.  Sprinkle top with powdered sugar.

* Can substitute chocolate cake mix for yellow cake mix.

Pumpkin Dump Cake

Looking for an easy dessert to feed a small crowd?  Well look no further.  This is a simple, delicious dessert that is sure to please. 

Don't let the name fool you, while this is tasty to serve for Thanksgiving, replacing the traditional pumpkin pie, it is great for all seasons as well.

Mix together 1 large can of pumpkin, 1 large can of evaporated milk, 3 eggs, ¾ cup sugar, 3 teaspoons cinnamon, and ½ teaspoon salt.  Place mixture in a greased 9 x 13 inch pan and top with yellow cake mix (dry mix only, not prepared), 1 cup chopped nuts, and 2 sticks melted butter.  Bake at 350 degrees Fahrenheit for 1 hour.

Serve plain or with whipped cream.

* Make sure you layer the cake mix, nuts, and butter.  Don’t mix them together before topping the pumpkin mixture. 

Beer Bread

Let’s talk about a cheap and easy addition to supper, beer bread.  It comes together very quickly and tastes super yummy.  When entertaining, it’s a simple way to impress your guests since it’s the starter at many quality restaurants.  It’s so easy it only takes three ingredients and doesn’t have the traditional bread hang-ups – needing, rising, punching down, etc.

Mix together 3 cups of self-rising flour, 3 tablespoons of sugar, and 12 ounces of room temperature beer.  Bake for an hour at 375 degrees Fahrenheit.  If you don’t have self-rising flour, don’t worry, you can substitute 3 cups all purpose flour, 3 teaspoons baking powder, and 1½ teaspoon salt. 

Crème Brûlée

I love, love, LOVE crème brûlée!  Maybe it’s because saying its name gives the illusion I speak French.  Maybe it’s because the world sees it as a sophisticated dessert and therefore, I feel chic and refined eating it.  Or, maybe it’s because it’s just plain delicious.

To be honest, I’d have to say the reason I am so head over heals for this little cup of heaven is because of all the reasons I mentioned above.  Let’s face it; calling this dessert burnt cream does nothing for its appeal.  And, I wouldn’t order plain custard at a restaurant.  Put that burnt sugar crust on top, however, and I’ll take one, no, make that two.

Follow my directions carefully to make sure you end up making crème brûlée instead of scrambled eggs.

Preheat your oven to 350 degrees Fahrenheit.  Start by putting 1 pint of whipping cream in a sauce pan on the stove.  Heat it slowly until small bubbles form on the surface. 

While waiting for the cream to heat up, cream (beat) 4 egg yolks and ½ cup granulated sugar.  The egg mixture will be a light yellow color when it is ready. 

Slowly add a small amount of the hot cream to the egg mixture while stirring with a spoon.  Continue to add small amounts of cream while continuing to stir with a spoon until all cream has been added.  Make sure to use a spoon and not a wisk.  If you use a wisk, you take the chance to slightly whip your cream which will make the crème brûlée taste greasy.   

Lastly, add 1 tablespoon of vanilla to the custard and pour into six 6 ounce custard cups (I highly recommend pouring mixture through a mesh strainer to catch any cooked egg).  Place a baking pan in the oven and place the cups in the pan.  Add enough water to the pan so it comes half way up the side of the cups.  Bake until set, about 45 minutes.

Refrigerate until set or overnight.  Sprinkle each cup with approximately 2 teaspoons of sugar and using a kitchen torch or your oven broiler*, burn the sugar until it is light brown.  Serve cold.

* If using the broiler to char the sugar, make sure to allow extra time for the crème brûlée to chill again

** When making this recipe, I almost always double it.  Twice the pleasure without twice the pain :-)

Oatmeal Scotchies

Oatmeal scotchies are one of my favorite cookies of all time!  I like to eat them for dessert when they are soft and chewy and I like to dip them in my coffee and eat them for breakfast when they are crisp and crunchy.  Cookies for breakfast, you ask.  Why not?  They do have oatmeal in them and oatmeal is a breakfast food, right? 

If I have one complaint about oatmeal scotchies, it is that they fall apart.  Put a dozen cookies in a bag and they quickly become oatmeal scotchie bits.  To solve my dilemma, I updated the recipe found on the back of the butterscotch morsels bag. 

1 ¼ cups all-purpose flour

1 tsp. baking soda

½ tsp. ground cinnamon

½ tsp. salt

1 cup unsalted butter, room temp.

¾ cup granulated sugar

¾ cup packed brown sugar

2 large eggs, room temp.

1 ½ tsp. vanilla extract

3 cups old-fashioned oatmeal

11 oz. pkg. butterscotch morsels

Preheat oven to 375 degrees F.

Combine 1^st four ingredients in a small bowl.

In a large bowl, beat butter and sugar until light and fluffy.  Beat in eggs and vanilla extract.

Gradually beat in flour mixture.

Using a blender or food processor, grind 2 cups of oatmeal into a fine powder.  Add the oatmeal (2 cups ground oatmeal and 1 cup old-fashioned oats) to the cookie mixture.  Stir in butterscotch morsels. 

Bake 8 – 9 minutes for chewy cookies.

Bake 9 – 10 minutes for crispier cookies.

* I prefer to bake my cookies on a cookie/pizza stone.  I also prefer to drop my cookies using an ice cream scoop.