Sunday, September 29, 2013

Bread Pudding

Bread Pudding has always been one of my favorite desserts, simple yet so comforting.

* Click on image for larger picture *


    6 slices day-old bread

    2 tablespoons butter, melted

    1/2 cup raisins (optional)

    4 eggs, beaten

    2 cups milk

    3/4 cup white sugar

    1 teaspoon ground cinnamon

    1 teaspoon vanilla extract


 Preheat oven to 350 degrees F
 Break bread into small pieces into an 8 inch square baking pan.
 Drizzle melted butter or margarine over bread, sprinkle with raisins.

 In a medium mixing bowl, combine eggs, milk, sugar, cinnamon,
and vanilla. Beat until well mixed. Pour over bread, and lightly
push down with a fork until bread is covered and soaking up the egg mixture.

Bake in the preheated oven for 45 minutes, or until the
top springs back when lightly tapped.

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Tuesday, April 9, 2013

Chicken Cutlets with Skillet Gravy

Changing up the chicken cutlets tonight with some
skillet gravy. I'm not a gravy person, but this on is
very good and a nice change.

* Click on image for larger picture *


1 cup seasoned bread crumbs
1/2 teaspoon paprika
1 egg, lightly beaten plus 2-3 tablespoons water
6 chicken cutlets
1/4 cup olive oil
3 tablespoons cornstarch
1/4 teaspoon thyme leaves,
garlic powder, onion powder, salt and pepper to taste
3 tablespoons butter
2 cups chicken broth


Beat eggs and water and set aside.

Dredge chicken cutlets in egg first, then in bread
crumbs and reserve on a plate.

Heat oil over moderate heat, and fry chicken
cutlets about 4-5 minutes per side, or until cooked through.
Drain on paper towels and keep warm.

After all chicken is done, add butter to skillet and melt.

Whisk cornstarch and seasonings  into broth
and add to pan

Gradually add broth, whisking constantly and bring to a boil.
Whisk until thickened.

Pour over cutlets

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Friday, April 5, 2013

Asparagus - Stuffed Chicken Rolls

Using my favorite vegetable, Asparagus and of course
making some extra for a side.

* Click on image for larger picture *


8 fresh asparagus spears
    2 boneless skinless chicken breast halves (5 ounces each)
    1 tablespoon Dijon mustard
    2 slices provolone cheese (1 ounce each)
    2 slices deli ham (3/4 ounce each)
    1/4 cup all-purpose flour
    1 egg, lightly beaten
    1/2 cup dry bread crumbs
    1/4 cup grated Parmesan cheese
    1-1/2 teaspoons butter
    1-1/2 teaspoons olive oil
    1/4 cup chicken broth


    In a large skillet, bring 1/2 in. of water to a boil. Add asparagus; 
cover and boil for 3 minutes. Drain and immediately place asparagus
 in ice water. Drain and pat dry.

    Flatten chicken to 1/4-in. thickness. Spread mustard over one side of each 

chicken breast.  Down the center of each, place  a cheese slice, ham slice 
and four asparagus spears. Fold chicken over asparagus; 
secure with toothpicks.

    Place flour and egg in separate shallow bowls. In another shallow bowl, 

combine bread crumbs and Parmesan cheese. Dip chicken in the flour,
 egg, then bread crumb mixture.

    In a large skillet, brown chicken on all sides in butter and oil. 
Transfer to an 8-in. square baking dish coated with cooking spray. 
Add chicken broth to skillet, stirring to loosen browned 
bits from pan. Pour over chicken.

    Bake at 350° for 20-25 minutes or until chicken is no longer pink. 

Discard toothpicks.

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Sunday, March 31, 2013

Easter Egg Brownies

Happy Easter everyone, hope you all are enjoying
your day with family and friends.
Sharing with you today a delicious brownie recipe
made into Easter eggs.

* Click on image for larger picture *


    4 squares  BAKER'S Unsweetened Chocolate
    3/4 cup  butter
    2 cups  sugar
    3 eggs
    1 tsp.  vanilla
    1 cup  flour
    1 cup  chopped Walnuts
     Assorted decorating gels
 ( I used Wilton Sparkle Gels )


    HEAT oven to 350°F.

    LINE 13x9-inch pan with foil, with ends 

extending over sides. Grease foil; set aside. 

Microwave chocolate and butter in large
microwaveable bowl on HIGH 2 min. or until butter is melted.

Stir until chocolate is completely melted. Add sugar; mix well.
Blend in eggs and vanilla. Stir in flour and nuts until well 

blended; spread into prepared pan.

BAKE 30 to 35 min. or until toothpick inserted in center 

comes out with fudegy crumbs.
(Do not over bake.) Cool completely.

    USE foil handles to lift brownies from pan. 
Cut into egg shapes with 3-inch oval cookie cutter.
Decorate with decorating gels and candies 

to resemble Easter eggs.

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Wish you a...

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Sunday, March 24, 2013

Carrot Cake CupCakes

With Easter right around the corner I decided to make some
cupcakes, I usually make carrot cake, but decided to make
 them as cupcakes this year. And I must say I kind of 
like them better this way because you get your own 
individual portion without cutting yourself a bigger piece 
then anyone else. lol

* Click on image for larger picture *


For the cupcakes

    3 large carrots, shredded
    1 cup flour
    2 eggs, whisked
    ¼ cup vegetable oil
    1 tablespoon honey
    1 tablespoon cinnamon
    1 teaspoon vanilla extract
    1 teaspoon nutmeg
    ½ teaspoon ginger
    ¼ teaspoon cloves
    ½ teaspoon baking soda
    ½ teaspoon baking powder
    pinch of salt
    ¼ cup raisins

For the frosting:

1pkg.  (8 oz.)  Cream Cheese, softened
1/4 cup  butter or margarine, softened
1tsp.  vanilla
1pkg.  (16 oz.) powdered sugar (about 4 cups), sifted


Preheat your oven to 350 degrees.

Shred your carrots in your food processor with the
shredding attachment or use a grater. 
Add all the carrot cupcake ingredients to a large bowl 
and mix thoroughly to combine.

Place cupcake ingredients into a muffin tin 
lined with paper liners or grease tins. 
Should fill 10-12 muffins.
Bake for 18-20 minutes

For the frosting:

 Beat cream cheese, butter and vanilla in large bowl 
with mixer until well blended.
Add sugar gradually, beating after each addition

 until well blended. 

( You can add food coloring if you like, like I did)

Once your cupcakes are done baking, 
let cool COMPLETELY,
cut in half and place frosting between the two
halves and on top of your cupcake. 
Add any decorations you may want.

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Tuesday, February 12, 2013

Chocolate Berry Creams - For Two

Smooth and creamy and oh so good.

You could easily divide these into mini
dessert glasses also, I know personally
I don't finish all of it.

* Click on image for larger picture *

 1 package ( 8oz ) cream cheese, softened and divided
1 container whipped topping ( 16oz ) divided
1/4 cup sugar, divided
2 tsp vanilla, divided
2 oz Baker's Chocolate
1/2 cup fresh or frozen strawberries and raspberries

In a small bowl mash the berries and set aside
In a medium bowl add half the cream cheese, half the
sugar and 1 1tsp vanilla. Mix well

In a small bowl microwave the chocolate checking after every
15 minutes making sure not to burn. Once melted add the
chocolate to the cream cheese mixture, mix well then add
half the whipped topping and mix well again. Fill dessert dish
half way and set aside.

In another bowl add the remaining cream cheese, vanilla
and sugar. Fold in berries. Once your ingredients are mixed
well, spoon on top of your chocolate cream. Add berries or
whipped topping if you like.
 Chill for about 1 hr

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