Croissant and Chocolate Bread Pudding

I had never had bread pudding. It had never really appealed to me...until I saw this recipe. I tried it when I first came out of oven and I still wasn't sold on it. BUT once it sat and cooled and the liquid absorbed more, I was a fan! The buttery croissants and rich chocolate are a great pair.

From Noble Pig, who adapted it from Real Simple, best recipes

INGREDIENTS

Unsalted butter for the baking dish
6 large egg yolks
2 cups whole milk
1 cup heavy cream
1 cup granulated sugar
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
1/2 teaspoon ground nutmeg
6 croissants, cut into 1-inch pieces (about 1 pound)
4 ounces bittersweet chocolate (70% cacao), cut into chunks

DIRECTIONS

In a large bowl, whisk together the egg yolks, milk, cream, sugar, vanilla, salt and nutmeg. Add the croissants and chocolate and mix to combine.

Transfer the mixture to a buttered, 8-inch square baking dish and bake in a 375 degree oven until a knife inserted in the middle comes out clean, 30-40 minutes.

Serve warm or room temperature.

One year ago: Pepper Cheese Muffins

Creamy Black Bean Burritos

This was probably the fastest meal I ever made. I had some leftover cream cheese I wanted to use up and thought mixing it with black beans would make a great burrito filling. This mixture was so good you could also serve it as a dip with some tortilla chips. Feel free to serve these with some taco sauce, hot sauce, shredded cheese and jalapeno slices….the additions are endless.

INGREDIENTS

1 can black beans, drained and rinsed
1 can Rotel, drained
6 ounces cream cheese
½ teaspoon cumin
½ teaspoon chili powder
¼ teaspoon onion powder
hot sauce to taste
salt and pepper
flour tortillas

DIRECTIONS

Combine beans, Rotel, cream cheese, cumin, chili powder, onion powder, hot sauce, salt and pepper in a pan over medium heat and cook until heat through. Stir occasionally to incorporate cream cheese. (As another option you can mash some of the black beans for a thicker end result).

Place mixture into tortilla, add whatever else you would like and enjoy.

One year ago: Pink Rice Krispie Treats

Italian Drip Beef

This was the first thing I made in my dutch oven I received for Christmas...and what a great way to break it in. I could eat this every week and not get tired of it. Don't let the peppers scare you away if you are not into spicy foods. The flavor was fantastic. I however do like spicy food, so I will add more peppers next time. I would have to say that the worst part of making this was having to smell it all day and not be able to tear into it. It smelled amazing!

From The Pioneer Woman

INGREDIENTS

1 whole Beef Chuck Roast, 2.5 To 4 Pounds
1 can Beef Consomme
3 Tablespoons (heaping) Italian Seasoning
1 teaspoon Salt

pepper
¼ cups Water
½ jar (16 Oz) Pepperoncini Peppers, With Juice
Buttered, Toasted Deli Rolls

DIRECTIONS

Combine all ingredients (except rolls) in a heavy pot or dutch oven. Stir lightly to combine seasoning with the liquid.

Cover and bake in a 275 degree oven* for 5 to 6 hours, or until meat is fork-tender and falling apart. **If meat is not yet tender, return to oven for 30 minute intervals till it’s tender!**

Remove from oven. With two forks, completely shred all meat, leaving no large chunks behind. Serve immediately, or keep warm over a simmer on the stove.

May make the day before, then store in the refrigerator. Remove the hardened fat from the top before reheating.

Serve on buttered, toasted rolls. Top with cheese and melt under the broiler if desired. Serve with juices from the pot.

One year ago: Strawberry Cupcakes

Cauliflower Pie with Grated Potato Crust

This is neat way to use cauliflower. I did have a little mishap since my springform pan decided to leak once I poured in the milk and egg mixture. Next time I will use a pie plate. I did learn it was really easy to shred potatoes with my food processor...I see lots of hash browns in my future.

Adapted from Branny Boils Over, who adapted from The Moosewood Cookbook

INGREDIENTS

For the potato crust
2 cups packed grated raw potatoes (red potatoes)
1/2 teaspoon salt
1 egg white, beaten

For the Filling
1 cup packed grated strong cheddar cheese, divided
1/2 cup Parmesan cheese (or more cheddar)
1 medium cauliflower, broken into small florets
1 garlic clove, crushed
1 cup chopped onion
1 dash thyme
1/2 teaspoon basil
1/2 teaspoon salt
1 egg, beaten
1/4 cup milk
black pepper
paprika

DIRECTIONS

Combine grated potato with salt, onion, and beaten egg. Press into a 9″ pan (I used a 10″ springform) that has been brushed with oil. Bake in a preheated 400* oven for 30-40 minutes until it browns. Remove from oven and lower temperature to 350*.

Sprinkle 1/4 cup of cheddar cheese over pie crust.

Meanwhile, saute chopped onion in a nonstick pan with thyme, basil, and salt. Add garlic and cook lightly. Add pepper to taste. Break cauliflower up into small florets Combine onion mixture with cauliflower and remaining cheddar cheese. Pour into prepared pie crust. Beat together milk with egg and pour over vegetable mixture. Sprinkle Parmesan cheese on top. Filling will appear dry.

Bake for 40 minutes until tender and delicious. Let set 5-10 minutes before unmolding (if using a springform pan

One year ago: Kielbasa, Cabbage and Rice Soup

Cheddar Ale Spread

I do not even like beer and I found this spread addicting. The hint of beer flavor and everything else combined just works so well together. Next time I will probably add some extra hot sauce so it has a little more kick to it.

From Culinary Concoctions by Peabody

INGREDIENTS

8 ounces cream cheese
2 teaspoons Dijon mustard
2 ½ cups shredded extra-sharp Cheddar cheese
2 tablespoons heavy cream
¼ teaspoon hot sauce
¼ teaspoon salt
¼ cup flavorful beer (I used Sam Adams)
2 tablespoons chopped fresh parsley

DIRECTIONS

Combine the cream cheese, mustard, Cheddar, cream, hot sauce, and salt in a food processor. Process for about 30 seconds, add the beer, and continue processing until very smooth. Pulse in the parsley until just dispersed.

Can be stored in fridge for up to 4 days. You will want to take it out an hour before serving if you do refrigerate.

One year ago: Crash Hot Potatoes

Lemon Cheesecake Ball

This is truly a prefect dessert to go with heavy appetizers. It is light, fresh and best of all, lemon!

Adapted from Annie's Eats, Originally from NPR

INGREDIENTS

10 ounces cream cheese
zest if one large lemon
4 teaspoons tablespoons fresh lemon juice
2 1/2 tablespoons sugar
dash of vanilla extract
3 graham crackers
graham crackers/fresh fruit for serving

DIRECTIONS

Stir cream cheese and sugar together in a medium sized bowl until well blended. Add lemon zest, juice and vanilla extract and combine until smooth. Although it is a sweet cheese ball, the lemon should taste zingy and fresh. Add more lemon juice if you prefer it more tart. **Next time I will add 1 or 2 more teaspoons.

Form the lemon and cheese mixture into round ball on plastic wrap and wrap up. This cheese mixture is especially soft, so making a perfect ball shape may not be possible until the mixture is chilled completely. Refrigerate for at least three hours or overnight.

Crush graham crackers and put on a plate. Set aside. Form cheese ball again. Roll until well-coated with crumbs. Refrigerate until ready to use.

One year ago: Crispy Black Bean Tacos with Feta and Slaw

Warm Bacon Potato Salad

As much as I may like foods wrapped in mayonnaise, I do not like your typical potato salad. I decided to give this recipe a try and I am glad I did. I officially like potato salad now! One of the best things about this dish is you can eat it warm, room temperature or cold and it still tastes great. This is also a perfect dish for a hot summer cook-out (which I can NOT wait for). And as always, sorry for the crappy photo. It was not being very photogenic and I was trying to get it served.

From The Neely's

INGREDIENTS

½ cup white wine vinegar
1 tablespoon coarse-grained mustard
1 tablespoon sugar
2 1/2 pounds red potatoes, diced into 1-inch cubes
salt
6 bacon slices, chopped
1 medium sized red onion, diced (you should know by now I did not add this in)
freshly ground black pepper
2 cloves garlic, chopped
1/4 cup freshly chopped dill leaves, plus more for garnish

DIRECTIONS

For the vinaigrette:
Mix together the white wine, vinegar, mustard and sugar in a small bowl and set aside.

Add potatoes to pot of salted cold water. Bring to a boil, over high heat, then reduce heat to a simmer and cook for 20 minutes until tender. Drain and place in a large bowl. Cover with foil to keep warm, if necessary.

Add bacon to large sauté pan and cook until crisp over medium heat. Remove to a paper towel-lined sheet tray and reserve. Add onion, dash of pepper and garlic to bacon grease and sauté until tender, about 3 minutes. Add vinaigrette to vegetables. Let cook until reduced and thickened, about 2 to 3 minutes.

Add potatoes, dill and bacon to the pan and toss to coat with dressing. Allow to cook for 3 minutes. Season, to taste, with salt and pepper. Transfer potato salad to a serving platter and sprinkle with chopped fresh dill.

One year ago: Penne with Sundried Tomato Pesto

Chicken Enchilada Roll-Ups

I am a big fan of roll-up type appetizers, but sometimes finding a unique recipe is not so easy. These were a huge hit and were gobbled up in no time. You must try these out for your next gathering.

Adapted from Sing For Your Supper, Originally from Gooseberry Patch “Come on Over”

INGREDIENTS

2 - 8 ounce packages cream cheese, softened
1 1/3 cup shredded Mexican blend cheese
1 teaspoon garlic, finely minced
1 1/2 tablespoons chili powder
1 teaspoon cumin
cayenne pepper to taste
salt to taste
3 cooked boneless skinless chicken breasts, chopped or shredded
1/2 bunch parsley, chopped
4 green onions, chopped (I used some onion powder)
10 ounce can Rotel tomatoes, drained
1 package jalapeno cheddar tortillas

DIRECTIONS

Mix everything, except the chicken and tortillas, together until well blended. Mix chicken in to mixture. Cover and refrigerate for at least one hour.

Portion out mixture on to 6 tortillas. Spread to edges, roll and cut into slices.

One year ago: Buffalo Blue Cheese Meatballs

7 Layer Dip

There are many versions of the 7 layer dip. I created my own 7 layers to omit the foods I dislike. Luckily people still enjoy my version even though it lacks onions and lettuce. Onions are evil and lettuce only belongs in a salad =).

INGREDIENTS

1 can refried beans
1 cup sour cream
1 cup salsa
1/3 cup guacamole
mexican style shredded cheese
sliced pitted ripe olives
sliced jarred jalapenos
tortilla chips

DIRECTIONS

Spread beans onto bottom of 9-inch pie plate or quiche dish.

Layer all remaining ingredients, in the order listed, except chips overs. Cover and refrigerate several hours or until chilled.

Serve with chips.

One year ago: Sausage Dip

Peanut Butter and Cream Brownie Torte

Amazing and impressive is the best way to sum this dessert up. You have a fudgy brownie layer, a creamy peanut butter layer and it is all topped with a light whipped topping...perfection!

Adapted from Jif

INGREDIENTS

cooking spray
1 (19.5 oz.) boxed brownie mix
8 ounce package cream cheese, softened
1 cup peanut butter
1/2 cup powdered sugar
1-12 ounce container frozen whipped topping, thawed and divided

DIRECTIONS

Heat oven to 350°F. Spray an 8 or 9-inch round springform pan with no-stick cooking spray.

Prepare brownie mix as directed on package, using oil, water and egg. Spread batter evenly into springform pan. Bake 45 to 48 minutes for 8-inch or 36 to 38 for 9-inch pan. Cool.

Beat cream cheese with an electric mixer on medium speed until fluffy. Gradually beat in peanut butter, powdered sugar and 3 cups whipped topping until well combined. Keeping dessert in springform pan, spread mixture evenly over cooled brownies.

Top with remaining whipped topping. Use the tines of a fork to create swirls in the whipped cream. Sprinkle chocolate shavings on top of whipped cream. Refrigerate 2 hours before serving. Remove side of pan just before serving.

One year ago: Cauliflower-Goat Cheese Gratin