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Total time: 2 hours, plus overnight to stale your bread.
Lots of sugar and a hint of brandy, make sure you have lots of time available to do this one.
Via my friend Luke.
Ingredients:
2 cups granulated sugar
5 large beaten eggs
2 cups milk
2 teaspoons pure vanilla extract
3 cups cubed Italian bread, allowed to stale overnight in a bowl
1 cup packed light brown sugar
1/4 cup butter, softened
1 cup chopped pecans
For the Sauce:
1 cup granulated sugar
1/2 cup butter, softened
1 egg, beaten
2 teaspoons pure vanilla extract
1/4 cup brandy
Directions:
Preheat the oven to 350 degrees Farenheit. Grease a 13 inch by 9 inch 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 – 45 minutes or until set. remove from oven.
For the Sauce:
Mix together the granulated sugar, butter, egg, and vanilla in a saucepan over medium heat. stir together until the sugar is melted. add the brandy, stirring well. pour over bread pudding. Server warm or cold.
I can’t wait to try this. -cuppy
 Breakfast Biscuit with bacon, eggs, and cheese Total time: Approximately 20 minutes, plus any meat or egg cook time & assembly time
2 cups Bisquick or baking mix
1/2 cup milk
Preheat oven to 375F.
Blend mix and water together. Knead on a floured board. Roll or pat dough about 1/2 inch thick. Cut out biscuits and place on ungreased baking sheet. Bake 10-15 minutes or until golden. (Don’t wait for them to be brown on top! Brown = Burned!!)
Don’t feel like rolling and cutting? Add 1/4 cup milk and make drop biscuits.
 Chocolate Cinnamon Bread Pudding Total time: Approximately 50 minutes.
It’s imitation bread pudding at its finest. Don’t ever try to pass this off as a real bread pudding, especially to southern grandmas. Adapted from Kraft Food & Family’s Rustic Chocolate-Cinnamon Bread Pudding.
6-8 slices of bread, cubed (or in my case, 6 hot dog buns!!)
1 3/4 cup milk*
1/2 cup cream cheese*
1/2 cup firmly packed brown sugar
1/2 cup semi-sweet chocolate chips
2 large eggs*
1 tsp vanilla extract
1/2 tsp ground cinnamon
pinch of nutmeg
Preheat oven to 350°F.
 Slice of warm tasty goodness. In a large mixing bowl, cream together cheese and sugar until well blended. Add eggs, cinnamon, and nutmeg; mix well. Gradually add milk, stirring constantly and mix well.
Place bread in 8-inch square baking dish; top with cream cheese mixture and chocolate chips.
Bake 30 to 35 min. or until set in center. Cool slightly.
* I prefer everything to be room temperature when I’m baking. Lesson I learned from popovers… Does it make a difference here? I’m not sure, but I’m not willing to find out. Let me know if you do. 😉
For next time, I’m going to layer the chocolate in between half the bread. Something just seemed odd about having the chocolate on top (other than clinging to my spatula while trying to serve).
Total time: Approximately 25 minutes.
1/2 pound ground beef (optional)
4 cups cooked rice
2 cups broccoli florets and/or parts
1 can condensed cream of mushroom soup
1 cup of milk
1 1/2 cups shredded or 1 cup coarsely chopped cheese
2 Tbsp finely chopped onion
2 tsp minced garlic (or 1/2 tsp garlic powder)
salt and pepper to taste
Ritz crackers (optional)
Brown hamburger, garlic, and onions in a large skillet on medium heat. Add soup and milk, stirring constantly. Add cheese and stir until melted. Add broccoli and cook on medium 3-5 minutes or until soup begins to boil. Add rice and stir stir stir.
Top with crushed Ritz crackers and cheese before serving.
This filled up my frying pan and served three. Hooray for one-dish meals! Try it with any meat or no meat at all. Try it with any vegetable or no vegetables at all.
 Waffles with strawberries and syrup Total time: 10 minutes, plus waffle cook time.
2 cups Baking Mix
1 1/2 cups milk
1 egg, room temperature
1 Tbsp vegetable oil
Mix together, batter will be and should be somewhat lumpy still.
Spoon 1/3 c – 1/2 c of batter onto waffle iron. Makes about six 6-inch waffles.
 Serves two. Total time: 4 minutes.
1 cup of plain yogurt, whisked until smooth
1 T minced cilantro
1 T minced scallion
1/4 tsp ground dill seed
Mix well.
Could you use dill WEED rather than dill SEED? Sure. Will it taste as good? I imagine so. 🙂
 They taste better than they look. Total time: Approximately 1 hour, depending on your ingredients.
Cheesy meatloaves with the flavor of sausage. A great appetizer or finger-food dinner! (Name courtesy of JB.)
There’s no pork in this recipe!
2 cups Baking Mix
1/2 pound hamburger
3 cups shredded cheese
1 cup milk
1 Tbsp sage
1 tsp garlic
1 tsp salt
1 tsp black pepper
1 tsp paprika
1 tsp cayenne
1 tsp rosemary
1 tsp ground mustard
Preheat oven to 350 degrees.
Mix dry ingredients in a large mixing bowl. Add hamburger, cheese, and milk, mix well.
Shape mixture into one-inch balls and place on cookie sheet. Bake for 20-25 minutes (I did exactly 20, and got some nice, soft, moist biscuity yumminess). Refrigerate unused portions.
Taste familiar? You can substitute 1/2 a package of flavored sausage in place of the hamburger and all those seasonings and get almost the exact same result! Or skip the hamburger entirely and make yourself a vegetarian dish.
Remember: The fattier your meat and cheese, the more oil you will have on your cookie sheet. I only buy 80/20 hamburger and Tillamook Extra Sharp White Cheddar Cheese, so mine came out how some people would say “greasy“, and I would say “wonderful”. I used the above recipe, and since I can’t measure an “inch” to save my life, I made 30 cheese balls that flattened slightly to make “wads”.
We dipped them in Yogurt Dill Dip. We’re thinking they might taste good in a pita with cucumbers and tomatoes.
 Pampered Chef Pastry Blender Total time: Approximately 10 minutes.
I’ve been finding more and more recipes call for Bisquick. What?! Who buys that stuff anymore?! Not me. Instead, I’ve decided to make my own. The only catch is: You always add milk instead of water.
4 cups all purpose flour
3 Tbsp sugar
1 cup butter flavored shortening (or plain shortening)
1 Tbsp + 1/2 teaspoon baking powder
1/2 teaspoon of salt (omit if using butter flavored shortening)
Mix together dry ingredients in a large bowl.
Cut in shortening with pastry blender, or the double-knife trick that no one I have ever met has been able to master, until the mixture is similar to cornmeal.
Store in an air-tight container in the refrigerator for up to 6 weeks. I really wouldn’t go longer than that, but it’s your health, not mine.
Total time: Approximately 1 hour, plus rice cook time.
 Classic spicy Indian curry with pork, served with saffron rice. Adapted from 1,000 Indian Recipes by Neelam Batra.
2 large cloves fresh garlic, peeled (about 1 tablespoon)
4-6 quarter-size slices peeled fresh ginger (about 1 tablespoon)
1-3 fresh serranos (optional!)
1 large onion, coarsely chopped
1 large tomato, coarsely chopped
3 tablespoons peanut oil
1 tablespoon ground coriander
1 teaspoon ground cumin
1 teaspoon dried fenugreek leaves
1/2 teaspoon ground paprika
1/4 teaspoon ground turmeric
1/2 teaspoon salt, or to taste
1/2 cup nonfat plain yogurt, whisked until smooth
4 cups of water (or less or up to 5 cups)
1/4 teaspoon garam masala
3 tablespoons finely chopped fresh cilantro
Blend the first four ingredients until smooth, set aside.
Blend the tomato until smooth, set aside.
Heat the oil in a large saucepan over medium-high heat. Cook the onion mixture 2-3 minutes, stirring constantly, then lower the heat until well browned (about 10 minutes).
Add the tomato and crank it back up to medium-high. Cook, stirring occasionally until all the juices evaporate and drops of oil appear on the tops and sides (about 10 minutes) then turn the heat down to medium-low.
Add the seasonings (except the cilantro and garam masala) and let the sauce cook for 2-3 minutes.
Mix in the yogurt about a tablespoon at a time (very, very slowly), stirring constantly to prevent it from curdling.
Add the water and bring to a boil on high heat. Add 5 cups for a very thin sauce or fewer cups for a thicker sauce.
Reduce heat and simmer 12-15 minutes. Garnish with garam masala and cilantro.
Seen here with pork.
Do not cover! You want some of the water to boil off so the sauce becomes sauce!
If you want to add meat or vegetables to your curry sauce, do so anytime between the seasonings and the water, depending on how well cooked you like your vegies. We added cubed pork at the same time as our seasonings.
I misread the instructions and used some 3 tablespoons of ginger root. We also used one habanero pepper in place of serranos. One was plenty warm, although I think JB would have liked to have added 1/2 to 1 more. Remember that ginger can add heat to a dish, too. Unless you like hot, try it without peppers first.
Total time: Approximately 2 hours.
Beef and pork meatballs in chili and red pepper jelly from Rania Harris (KDKA Pittsburgh Today Live, January 2008) via instant messenger, so I hope it copies right.
3 slices fresh white bread
½ cup milk
3 tablespoons unsalted butter
½ cup finely chopped onion
¾ pound ground chuck
¾ pound ground pork
Kosher salt and coarse ground black pepper to taste
2 large egg yolks
¼ teaspoon ground allspice
¼ teaspoon freshly grated nutmeg
Flour for dusting meatballs
Vegetable oil for frying meatballs
1 bottle Heinz Chili Sauce
1 – 10 ounce jar red pepper jelly
Directions:
Tear the bread into pieces and place in a small mixing bowl along with the milk. Set aside.
In a small skillet over medium heat, melt the butter. Add the onion and a pinch of salt and sweat until the onions are soft. Remove from the heat and set aside.
Combine the bread and milk mixture, ground chuck, pork, egg yolks, salt and black pepper to taste, allspice, nutmeg, and onions. Blend mixture well, but don’t overwork, as the result will be a dense meatball. Roll the mixture into 1-inch meatballs.
Heat enough vegetable oil to cover the bottom of an electric skillet set to 350 degrees. Dust the meatballs with flour to coat well. Add the meatballs to the skillet and fry until golden brown on all sides, about 7 to 10 minutes. Remove the meatballs to paper towels to drain.
Once all of the meatballs are cooked, combine the chili sauce and the red pepper jelly in a pot and heat just to the boiling point. Carefully add the meatballs and heat gently. Remove from heat and carefully pour into a fondue pot and serve following the manufacturer’s directions.
Yield: approximately 30 meatballs, 4 to 6 servings
[08:48] Jeremy: if u try it out lemme know how it is… ill tell u how that pita is
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