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Thursday, November 23, 2006


I'm serving bread pudding for dessert today with a Hard Sauce or Bourbon Sauce as it's sometimes known. Instead of plain bread, I'm using Thomas's Cinnamon Raisin Bread. This is a basic recipe. I vary quite a bit depending. Today I used sweetened condensed milk, fruit cocktail. 3 beaten eggs, cinnamon, 1/2 stick of softened butter and just mixed it. I'm going to bake it and make the hard sauce.
The hard sauce is fairly simple. You beat confectioner's sugar with Jack Daniel's and butter till it's liquid but thick enough, not too thick to drizzle on top of the pudding.

Original recipe yield: 1 - 8 inch square pan
READY IN 1 Hr 15 Min

SERVINGS About scaling and conversions


  • 3 slices day-old bread
  • 1 tablespoon butter, melted
  • 1/4 cup raisins (optional)
  • 2 eggs, beaten
  • 1 cup milk
  • 1/4 cup and 2 tablespoons white sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla extract


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Break bread into small pieces into an 8 inch square baking pan. Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins.
  3. 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.
  4. Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.

Here's another variation that's interesting;

Bill Nicholson's Krispy Kreme Bread Pudding with Butter Rum Sauce
Recipe courtesy Paula Deen
Show: Paula's Home Cooking
Episode: Southern BBQ Two
Bill Nicholson's Krispy Kreme Bread Pudding with Butter Rum Sauce

2 dozen Krispy Kreme donuts
1 (14-ounce) can sweetened condensed milk (not evaporated)
2 (4.5-ounce) cans fruit cocktail (undrained)
2 eggs, beaten
1 (9-ounce) box raisins
1 pinch salt
1 or 2 teaspoons ground cinnamon
Butter Rum Sauce, recipe follows
Preheat oven to 350 degrees F.

Cube donuts into a large bowl. Pour other ingredients on top of donuts and let soak for a few minutes. Mix all ingredients together until donuts have soaked up the liquid as much as possible.

Bake for about 1 hour until center has jelled. Top with Butter Rum Sauce.

Butter Rum Sauce:
1 stick butter
1 pound box confectioners' sugar
Rum, to taste

Melt butter and slowly stir in confectioners' sugar. Add rum and heat until bubbly. Pour over each serving of Krispy Kreme Bread Pudding.

Monday, November 20, 2006



The secret to a wonderful tasting Turkey, stuffing and especially the gravy is always made with Poultry Seasoning, Sage, Onion Powder, Salt and Pepper.
For an extra special turkey, make a butter roll with herbs to place under the skin of the breast meat. This gives it a wonderful taste, inside basting and the drippings are to die for.
To make you butter roll, soften two sticks of butter in a bowl. Add herbs of your choice and of course, I like the poultry seasoning and sage. Mix it and place it in a zip lock bag, saving a small amount to smear on the top of the turkey. Push the butter down in the bag, rolling into a log shape and place it in the freezer just till it gets hard. In the mean time, lift the skin of the turkey and rub the shin on top with the extra butter and salt and pepper. If you are going to stuff the bird, nows a good time to do it. Once your butter is good and cold, slice open the bag and cut the butter into coins and place them inside the skin between the meat and the skin. One of the best ways to insure a good bird is to use a cooking bag. It keeps it moist and a lot of your drippings don't burn off.

Remove giblets and neck from turkey, reserve for gravy. Rinse turkey with cold running water and drain well. Blot dry with paper towels.

Gently loosen skin from the turkey breast without totally detaching skin and carefully place fresh herbs under the skin. Replace skin. (photo below shows lifting skin). Stuff turkey of desired.

Place turkey, breast side up, on a rack in a large shallow (about 2 1/2" deep) roasting pan. Coat turkey lightly with oil and sprinkle inside and out with salt, pepper and poultry seasoning. Insert an oven safe meat thermometer into the thickest part of the thigh, being careful the pointed end of the thermometer does not touch the bone. Pour poultry stock into bottom of pan.

Roast turkey in a pre-heated, 325° F. oven. To determine the approximate amount of time needed for cooking, click here for our Turkey Roasting Chart. Loosely cover with aluminum foil to prevent over browning, remove foil during last hour and a half of cooking time. Continue to roast until thermometer registers 180 degrees F in the thigh, or 170 degrees F. in the breast.

Remove turkey from the oven and allow it to rest for 15-20 minutes before carving. Use juices to make pan gravy (follow link for directions)

Sunday, November 19, 2006

Eggs in Tomatoes ?

I saw this on TV and I didn’t catch what it was called but it looked good and I’m gonna try it. I hope that I can get it close enough.


2 - 28 oz cans of whole Tomatoes
7 - Lrg Eggs
2 - Tbs Minced Garlic
1 - Small Onion, finely chopped
2 - Tbs Chipotle Sauce
2 - Tbs Finely chopped fresh Parsley
1 - Tbs Olive Oil
¼ - cup of grated Parmesan Cheese
1 - pinch of Salt
1 - pinch of Pepper


Over a medium heat in a large 12 inch skillet, add olive oil, garlic, and onion. Cook until onions are translucent, do not burn the garlic. Add chipotle sauce, stirring until all is incorporated well. Add both cans of tomatoes while stirring. Add salt and pepper, continue cooking until tomatoes have broken up. You can use the back of a large spoon to crush up any remaining large pieces. Stir in parsley.
In a cup or small bowl, break eggs one at a time. Pour the eggs into the tomatoes, spacing them apart so that all 7 will fit in the pan. (Do Not Stir) Cover and continue to cook for about 6 to 9 minutes or until the eggs are done. You are actually poaching the eggs in the tomatoes. Serve with a good sprinkle of parmesan cheese. Peace and Good Eating.

Sunday, November 12, 2006

Creamy Pumpkin Soup

For Autumn. This soup is smooth and flavorful. The addition of ginger lends a sweet and spicy flavor to a traditional seasonal dish. The cinnamon croutons are lovely and make the soup reminiscent of pumpkin pie.
(I swiped this from Kaliblue)


3 tablespoons margarine, softened
1 tablespoon brown sugar
1/4 teaspoon ground cinnamon
4 slices whole wheat bread
1 cup chopped onion
2 tablespoons butter, melted
2 (14.5 ounce) cans chicken broth
1 (15 ounce) can pumpkin puree
1 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground black pepper
1 cup heavy whipping cream


Preheat oven to 400 degrees . Combine butter, brown sugar, and cinnamon. Spread butter mixture evenly over one side of each bread slice. Place bread, buttered side up, on a baking sheet. Bake 8 to 10 minutes, or until bread is crisp and topping is bubbly. Cut each slice of bread into 8 small triangles or squares.

Sauté onion in butter in a medium saucepan until tender. Add 1 can chicken broth; stir well. Bring to a boil; cover, reduce heat, and simmer 15 minutes.

Transfer broth mixture into the container of a blender or processor. Process until smooth. Return mixture to saucepan. Add remaining can of broth, pumpkin, salt, ground cinnamon, ground ginger, and ground pepper; stir well. Bring to a boil; cover, reduce heat, and simmer 10 minutes, stirring occasionally.

Stir in whipping cream and heat through. Do not boil. Ladle into individual soup bowls. Top each serving with Cinnamon Croutons.

Serves 6.

Friday, November 10, 2006

~Holiday Tequila Cookies~

Sent just in time for the holiday's, my pal Wysteria, assures these are a wonderful and fun cookie to make. Enjoy, tehe!!!

1 cup of dark brown sugar
1 cup (2 sticks) butter
1 cup of granulated sugar
4 large eggs
2 cups of dried fruit, such as dried cranberries or raisins
1 tsp baking soda
tsp salt
1 tsp fresh lemon juice
1 cup coarsely chopped walnuts or pecans
2 cups all-purpose flour
1 bottle Jose Cuervo Tequila(silver or gold, as desired)
First, sample the Cuervo to check quality.
Take a large bowl, check the Cuervo again, to be sure it is of the highest quality, pour one level cup and drink.
urn on the electric mixer...Beat one cup of butter in a large fluffy bowl.
Add one teaspoon of sugar...Beat again.
At this point it's best to make sure the Cuervo is still OK, try another cup .... just in case.
Turn off the mixerer thingy. Break 2 leggs and add to the bowl and chuck in the cup of dried fruit,
Pick the frigging fruit off floor... Mix on the turner. If the fried druit gets stuck in the beaterers just pry it loose with a drewscriver.
- Sample the Cuervo to check for tonsisticity.
Next, sift two cups of salt, or something.
Check the Jose Cuervo.
Now shift the lemon juice and strain your nuts. Add one table. Add a spoon of sugar, or somefink. Whatever you can find.
Greash the oven. Turn the cake tin 360 degrees and try not to fall over. Don't forget to beat off the turner.
Finally, throw the bowl through the window,
FINISH the Cose Juervo and make sure to put the stove in the dishwasher

A Couple Of Household Tips

I know these are not recipes but I thought I would pass them along anyway.

1. Whenever you’ve had your hands in something like onions, garlic, fish, or even gasoline or any other chemicals that might leave an odor on your hands even after several washings, try using a little mouthwash to wash your hands in, it really works.

2. Teeth Whitening, there’s a hundred new methods out now to help whiten your teeth, my daughter and I tried “Listerine Prerinse Whitener” and we could tell a big difference after the first use, the only thing we did differently from what the directions stated was that we brushed are teeth with it instead of just normal rinsing, I thought it tasted like toilet bowl cleaner and as a joke poured a little in the toilet and let it sit for a while, later when I flushed the toilet it was actually cleaner. I let my sister try it (she's a coffee drinker and smoker) and now she uses it, my daughter also got her mother using it (she also smokes and drinks coffee) and we can all tell a big difference, so the stuff really works, give it a try.

Tuesday, November 07, 2006

~Spinach Artichoke Dip~

I implored Sassy Sundry to submit this recipe. Hey people, nothing is more elegant than a spinach dip, yet unpretentious, right?
No, there's no Fluff in the recipe!!
BTW, I didn't have my first peanut butter/fluff sandwich till I was 40. I ate it for two weeks straight. Love it!

This is the best artichoke-spinach dip you’ll ever eat.

You’ll need:
1 can artichoke hearts, in water, drained
1 package frozen chopped spinach, thawed (don’t try fresh, and for the love of all that is holy, do not try canned)
1 small can diced green chilies (found in the faux-Mexican section, alongside the “taco” seasoning)
1 cup mayonnaise (don’t use salad dressing)
1 cup parmesan cheese (the recipe calls for the powdery stuff, but you can used fresh grated, and it will still be yummy)

To assemble:
Preheat oven to 375 degrees (Alas, I don’t know my conversions very well).
Squeeze all the water out of the chopped spinach. Do this thoroughly, or the dip will be runny.
Chop the ends off the artichoke hearts, and discard (make sure you get the choke). Chop the rest into decent-sized pieces.
Dump the squeezed spinach and the chopped artichoke hearts in a bowl.
Dump in the small can of diced green chilies.
Dump in the cup of mayonnaise.
Dump in the cup of parmesan cheese.
Mix thoroughly.
Dump the mixture into small, ungreased casserole dish (I use a Le Creuset small oval baker).

To bake:
Bake at 375 degrees for 15–20 minutes or until top is slightly brown and the mixture is bubbly.

To serve:
Serve hot. This dip goes with pretty much everything, and I’ve seen people eat it with a fork. I tend to bring nice crackers (try to spruce up the suburban housewifey thing a bit, you know). Watch as people devour and laugh when you tell them that your secret is mayonnaise.

Monday, November 06, 2006

~Ham and Swiss Macaroni~

This is a recipe that allows you to use leftover ham and puts a twist on the ol' Mac n Cheese recipe.

1 lb. Macaroni / any kind

12oz. + Swiss cheese

2 +cups cubed Ham

¾ stick Butter/Margarine

1 ¼ milk or ½ n ½

1 tbsp parsley

~ In a large 4 Qt. pan, cook Macaroni a la dente’. Cube Ham. Cube Swiss. In a large 2qt. bowl put cubes of cheese, butter, milk, pinch salt and good pinch, garlic powder and microwave in 2 minute, increments, stirring until melted. Drain macaroni. While draining put a pat of butter in pan and sauté ham lightly, enough to warm. Combine all ingredients, in pan and serve. Nice addition would be broccoli or scallion.

Thursday, November 02, 2006

Easy Quesidillias

You work hard, juggle the job, home, kids and try to be a good wife. I'm all about working smart not hard and here's a little tip on pleasing everybody and making your life easier. I'm sure you've enjoyed Quesadillias in the past but here's a little reminder to make them. The kids will love it, you can personalize them just for their taste and dress yours up. Tortillia shells are inexpensive and there's just so much you can do with them. Make a breakfast wrap with scrambled eggs, bacon or sausage and cheese, a meal all wrapped up in a neat little package. Quesidillias are too easy not to make. Use a flat square pan, if you have one, if not, use a round frying pan. Turn the heat to a medium setting on your stove. Place the tortillia shell in there cover with cheese, I like Mozzarela or a three cheese, shredded mix. Be generous and evenly spread it out. If you want chicken or veggies, place them one top of the cheese and place another tortillia on top. Use two flat spatula's to turn it browning both sides just enough to melt your cheese. Cut like a pizza and serve with sour cream and salsa. Easy and cheesy, life is good!

Wednesday, November 01, 2006

~ Brown Beans ~

My Father always called them "Brown Beans". When he was young he lived with his Grandmother and times were hard. He said that there were times when they ate brown beans seven times a week, plain brown beans with nothing more to season them with than salt, maybe wild onions if they were lucky enough to be in season. Hardly ever did they have any meat. When I was growing up there was meat on the table three times a day no matter what. And when we had beans there was plenty of meat and cornbread to go around and have leftovers to boot, I hated beans and could not figure out why my Father still liked them, if I had to live on them the way he did as a child I would not allow them in my house. Now for some reason I like beans, and every time I have them I think of my Father. I just finished off a pot last night, Dad would have liked them.

You Will Need:

2 - 16 oz bags Pinto Beans (it’s what I had)
2 - Smoked Turkey Legs
1 - 10 oz can Rotel Diced Tomatoes w/ Green Chiles
3 - Tbs Diced Jalapenos (Hot)
1 - Stick of Butter
2 - Chicken Bouillon Cubes
1 - med White Onion (Diced) or 2 tsp Onion Powder
--- Water
--- Salt & Pepper


Always pick through beans and discard anything that is not a bean. In a large Dutch oven fill about half way full with water and add beans and bouillon, bring to a boil turn off fire and cover, soak over night. Next day over a low fire, salt lightly, cover and simmer for about two hours (when I cover a pot I tilt the lid enough to let some steam exit from the back side of the pan, and when lifting the lid I always lift it from the back and away from me as not to get a face full of hot steam) add both turkey legs, onion, and butter, add enough water to cover and simmer for about 2 more hours, remove bones (the meat should come off pretty easily by now) add Rotel and jalapenos, water if needed, pepper to taste, simmer for about another hour or until beans are done to your liking. First bowl you should eat by itself, second bowl always with cornbread (Jiffy). Any left over beans go great in Chili. And BTW, the smoked turkey legs were my sister’s idea to try and cut down on fat. Peace and Good Eating.