Bread Puddin Pie!

Ingredients

2 c whole milk or 1/2 &1/2
4 Tbsp butter
2/3 c brown sugar, firmly packed
1 Tbsp cinnamon, ground
1/4 tsp nutmeg
1 tsp vanilla extract
4 c stale bread or glazed donuts
3 large eggs
1 c whole milk
2 Tbsp butter
1/2 c sugar
1 Tbsp flour

Directions

1 Preheat oven to 350

2 In sauce pan heat 2 c milk med heat till a film forms on top add 4 Tlbs butter, cinnamon, nutmeg, vanilla, and brown sugar

3 In bowl whip eggs till blended , add 1/4 cup hot milk mix while mixing so not to scramble eggs ( temper) add remaining mixture till blended

4 Tear up bread and or donuts place in greased baking dish 9×13 casserole , pour milk mix on top press down bread so all is covered

5 Bake 40 to 45 mins

6 In saucepan mix remainder of milk sugar, flour on med heat stir so not to scorch , heat to boiling 4 mins and pour over cooled pudding

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Chocolate Caramel Peanut Butter Rice Krispie Treats

This is such an easy and delicious treat to make! It’s a step-up from the original, traditional Rice Krispies Treat.

Ingredients

3 tablespoons butter
10-ounce bag marshmallows or mini-marshmallows
1 tablespoon vanilla
7 cups Rice Krispies cereal
14-ounce bag unwrapped caramels
2 tablespoons water
1½ cups peanut butter, divided use
12-ounce bag semisweet or dark chocolate

Directions

Butter a 9- by 13-inch pan. Also butter the pot and utensils you will be using to melt the marshmallows.

Place 3 tablespoons of butter and the marshmallows in a saucepan and cook over medium heat, stirring frequently, until melted. When completely melted and smooth, stir in vanilla. Turn off heat and stir in cereal until completely coated; the mixture will be very sticky. Pour into buttered pan. Coat hands with butter and press in mixture firmly. Place in the refrigerator to chill. In another saucepan, place caramels and water over low heat, stirring frequently as caramels melt until smooth. Add 1 cup of the peanut butter to the caramel and stir until completely blended. Pour onto the chilled Rice Krispies mixture and spread to the edges. Place pan back in the refrigerator.

Over low heat, melt the chocolate in a saucepan, stirring frequently and being careful not to scorch the chocolate. When melted, add in the remaining 1/2 cup of peanut butter, stirring until smooth. Pour chocolate mixture over caramel layer, spreading to the edges in an even layer. Place dessert in the refrigerator and allow to set up for about 1 hour or until chocolate is firm to the touch. Cut into squares or rectangles when firm.

Bars are easiest to cut when cold but are best eaten at room temperature or only slightly chilled.

Life is good, make yummy things
Audrey~

For the complete recipe, visit the link below
http://www.keyingredient.com/recipes/1872090/chocolate-caramel-peanut-butter-rice-krispies-treats/

Butterfinger Banana Pudding!

Butterfinger Banana Pudding

Ingredients:

•1 can sweetened condensed milk
•1 cup milk
•2 tablespoons cornstarch
•3 large eggs, beaten
•2 teaspoons vanilla extract
•1 tub Cool Whip
•1 box Nilla Wafers
•4 bananas, peeled, sliced
•1 Butterfinger, crushed

Instructions:
Whisk together sweetened condensed milk, milk and cornstarch in a small saucepan. Cook and whisk over medium heat, until mixture comes to a full boil. Turn off heat and whisk in eggs until combined. Strain pudding into a large bowl, whisk in vanilla until combined. Chill bowl over an ice bath or in the refrigerator/freezer until cold. When cold, fold in Cool Whip until combined.

Layer wafers, bananas in pudding in a glass bowl. I used all of my pudding and bananas, but had leftover wafers. Top pudding with additional Cool Whip, if desired; sprinkle with Butterfinger. Chill until cold.

Makes 8-10 servings
For original recipe visit the link below
http://www.sugarplumblog.net/2013/05/butterfinger-banana-pudding_23.html

Strawberry Lemonade Bars

Strawberry Lemonade Bars
From Baking Bites

It’s autumn here in California, but it’s summer somewhere! These dessert bars will make you feel like you’re having a picnic on the beach, or anywhere warm and happy 🙂

Crust
1/4 cup sugar
1/2 cup butter, room temperature
1 1/2 cups all purpose flour
1/4 tsp. salt

Filling
1 cup fresh lemon juice
2-3 tsp. lemon zest
1/2 cup pureed strawberries (about 3/4 cup berries)
1 1/4 cups sugar
4 large eggs
1/4 cup all purpose flour
1/2 tsp. baking powder
1/4 tsp. salt

Preheat oven to 350F. Lightly grease a 9×13-inch baking pan.

Begin by making the crust. In a large bowl, cream together sugar and butter, until smooth and fluffy. Working at a low speed, gradually beat in flour and salt until mixture is crumbly. Pour into prepared pan and press into an even layer. Bake for about 17 minutes, until set at the edges.

While the crust bakes, prepare the filling. In the bowl of a food processor, combine lemon juice, lemon zest, strawberry puree, sugar and eggs and process until smooth. Add in flour, baking powder and salt, then pulse until smooth.

Gently pour the filling over the hot crust when it has finished baking. Return pan to oven and bake for 23-26 minutes, until the filling is set (There will be a light colored “crust” on top from the sugar in the custard – nothing to worry about).

Sprinkle the bars with some powdered sugar. Cool completely before slicing and use a damp knife to ensure clean slices. Store bars in the refrigerator, especially on a hot day. Makes 24 bars.

Life is good, make dessert
Audrey~

For more information, visit the link below
http://www.kandktestkitchen.com/2011/06/strawberry-lemonade-bars.html

Spinach Artichoke Pizza

Spinach Artichoke Pizza

You can tell how yummy this is, just by looking at the picture!

Ingredients
1 (16 oz. ) homemade or store bought pizza dough*
8 oz. fresh spinach, divided
2 Tbsp. butter
2 Tbsp. all-purpose flour
3/4 cup milk
1/4 tsp. onion powder
Salt and freshly ground black pepper
1 clove garlic, minced
2 Tbsp. extra virgin olive oil, divided
4 oz. provolone cheese (1 cup, shredded)
2 oz. shredded low-moisture mozzarella cheese (1/2 cup)
2 oz. finely shredded parmesan cheese (slightly packed 1/2 cup)
6 – 8 canned artichoke hearts, drained well and quartered (don’t use marinated)
Red pepper flakes, for serving (optional)

Directions
Preheat oven to 450 degrees. Place pizza stone in preheated oven and allow to rest in oven 20 minutes. Meanwhile, stretch and shape pizza dough over a sheet of parchment paper to a 13-inch round, while creating a taller rim along outer edge. Brush with 1 Tbsp. olive oil and season crust lightly with salt and freshly ground black pepper, then allow to rest while pizza stone preheats (note that if your pizza crust has been refrigerated, be sure to bring it to room temperature first, then shape and let it rest the 20 minutes).
In a large saucepan, heat remaining 1 Tbsp. olive oil over medium-high heat. Once oil is hot, add 3/4 of the spinach and sauté just until wilted. Transfer to a layer of paper towels and gently press some of the excess liquid out. Finely chop spinach and set aside.
In a small saucepan, melt butter over medium heat, then while whisking add in flour and onion powder and cook 2 minutes, stirring constantly. Then while whisking slowly stir in milk and increase temperature to medium-high heat and cook, stirring constantly until mixture has thickened well. Season with salt and pepper to taste. Remove from heat and stir in minced garlic and sautéed, chopped spinach. Chop remaining fresh spinach (you should have about 1 1/2 cups chopped), set aside.
To assemble pizza, spread the spinach béchamel sauce (the white sauce) evenly over pizza crust, leaving the rim uncoated. Sprinkle chopped, fresh spinach over sauce followed by provolone, mozzarella and parmesan cheeses and chopped artichokes. Slide a pizza peel under parchment paper and carefully transfer pizza to hot pizza stone in oven. Bake 10 – 13 minutes until crust is golden brown. Cut into slices and serve warm sprinkled with red pepper flakes to taste if desired.
*I used half of this recipe here, I made the whole recipe then used half for this pizza and froze the other half after the first rise.
Recipe Source: Cooking Classy

For the full recipe and more pictures, visit
http://www.cookingclassy.com/2013/09/spinach-artichoke-pizza/

Loaded Baked Potato Casserole

This is a “comfort food” recipe. Meaning that when you smell it baking in the oven, you can’t wait for it to be done, and when you eat it……oh my!

Ingredients
butter for dish
6 russet potatoes, peeled and sliced into 1/4-inch thick rounds
salt and fresh ground pepper, to taste
2 garlic cloves, minced
1 cup shredded cheddar cheese
1 cup shredded Monterey jack cheese
8 slices bacon, cooked to desired crispiness and crumbled
2 cups milk
1 large egg
salt and fresh ground pepper, to taste
2 tablespoons chopped fresh parsley

Instructions
Preheat oven to 375 degrees.
Rub a 13×9 baking dish with butter.
Layer half of the potato slices in dish, overlapping slightly.
Season with salt and pepper.
Sprinkle minced garlic over potatoes.
Next, sprinkle shredded cheeses and bacon.
Layer the rest of the potato slices on top, overlapping slightly.
In a separate mixing bowl, whisk together milk, eggs, salt and pepper.
Pour the milk mixture over potatoes.
Add parsley across the top.
Bake for 75 to 90 minutes, or until custard is cooked and set.
Let rest 20 minutes before cutting and serving.

Life is good, eat comfort food
Audrey~

http://diethood.com/2013/10/05/loaded-baked-potato-casserole/

Hazelnut Chocolate Cookies

I love hazelnuts!

Hazelnut Chocolate Thumbprint Cookies
Adapted from Gourmet

Makes about 2 dozen

1 almost-full cup (4 ounces) hazelnuts, toasted and skinned
2/3 cup sugar
1 cup plus 1 tablespoon flour
1/4 teaspoon salt
1 stick (1/2 cup) unsalted butter, melted and cooled slightly
1 large egg, lightly beaten
1 teaspoon vanilla extract
Chocolate (2 or 3 chocolate chips would also work)

Pulse hazelnuts, sugar, matzo cake meal or flour, and salt in a food processor until finely ground. (Be careful not to grind to a paste.) Transfer to a bowl and stir in butter, egg, and extract until combined well. Chill dough, covered, until firm, about 30 minutes.

Put oven rack in middle position and preheat oven to 350°F.

Drop level tablespoons of dough 1 inch apart onto 2 ungreased baking sheets (though I lined mine with parchment paper, for an easier lazier clean-up). Roll dough into balls, then chill until slightly firm, about 10 minutes.

Press one piece of chocolate firmly into the top of each ball of cookie dough and bake, 1 sheet at a time, until tops are pale golden and undersides are golden, 10 to 12 minutes. Be careful not to overbake. Transfer cookies to a rack and cool completely.

*To fill with jam instead: After balls of cookie dough have been chilled for an additional 10 minutes, make a 1/2-inch-wide (1/3-inch-deep) indentation in center of each ball using your thumb, index finger, or the rounded end of a wooden spoon. Fill each indentation with 1/4 teaspoon jam.

*Almond variation: The hazelnuts can also be swapped with 3/4 cup sliced almonds.

Do ahead: Cookies keep in an airtight container at room temperature 3 days.

For complete recipe, visit the link below
http://smittenkitchen.com/blog/2010/03/hazelnut-chocolate-thumbprint-cookies/

Bacon Cheeseburger Dip

Ingredients
1/2 pound ground beef
8 bacon strips (cut into chunks)
1/2 diced onion
1 clove garlic – chopped
4 ounces cream cheese (softened)
1 tablespoon Worcestershire sauce
2 tablespoons ketchup
1/2 cup sour cream
1/4 cup mayonnaise
1/2 cup mozzarella, shredded
1/2 cup cheddar cheese, shredded

Instructions
Pre-heat oven to 350 degrees F Cook ground beef then drain Cook bacon until crispy (drain but keep 1 1/2 tablespoons grease in pan) Sauté onion and garlic in grease.
In a large bowl mix the cream cheese, sour cream, mayonnaise, cheese, Worcestershire and ketchup Add beef, bacon, onions and garlic to mixture above and stir until combined.
Pour into baking dish and bake for 15-20 minutes Enjoy!

For more information visit the link below
http://www.raininghotcoupons.com/bacon-cheeseburger-dip-recipe/#sthash.nzPryNo7.dpuf

Blueberry Lemon Cookies

These are delicious! I wish I had a picnic to take them to right now. The great thing is, there are so many different possibilities to add to the base recipe. They would also be really yummy with a cream cheese frosting. Try your own creation and let me know how they turn out!

Soft and Fluffy Cookie Base Recipe

•1 cup unsalted butter, softened
•1 cup granulated sugar
•2 eggs, room temperature
•1/2 tsp salt
•1/2 tsp baking powder
•1/2 tsp baking soda
•3 1/4 cups cake flour
•Mix-ins and/or extracts of your choosing

*Cake flour has a lower gluten content and allows for the light and fluffy texture of these cookies. However, you can use all-purpose flour and achieve similar results. Only use 3 cups minus 2 tbsp of all-purpose flour.

For Blueberry Lemon Cookies I chose to add:

•1 1/2 cups blueberries
•Zest of one lemon
•Juice of one lemon
•1/2 tsp cinnamon
•2 tsp pure vanilla extract
•1 cup white chocolate chips

Preheat oven to 350. In the bowl of an electric stand mixer, beat butter and sugar until light and fluffy. Add eggs one at a time, beat after each addition. If using any extracts, add and beat to incorporate. In a separate bowl, whisk together dry ingredients. With the mixer on low, slowly add the dry ingredients into the batter. Carefully fold in any mix-ins. Allow dough to cool in the refrigerator for at least an hour and up to overnight. Use a small scoop (about 1 tbsp size) and place rounded balls of dough on a cookie sheet lined with parchment paper or foil. Bake for 11-14 minutes, until the bottoms are slightly golden brown (the edges should not brown).

Life is good, eat cookies
Audrey~

For more information visit the link below;
http://www.piarecipes.com/2013/06/blueberry-lemon-cookies.html

Sugar Cookie

This is a recipe that I found on Pinterest. They call it “Brown Sugar Cookie”. It’s not the traditional white dough. You do not roll this out or use cookie cutters. This is a “drop” dough, where you spoon and drop onto the cookie sheet. This cookie looks a lot like a ginger type cookie.

Ingredients
•1 stick + 6 tbsp unsalted butter
•1 3/4 cup packed dark brown sugar
•2 1/4 cups flour
•1/2 tsp baking soda
•1/4 tsp baking powder
•3/4 tsp salt
•1 egg plus 1 egg yolk
•1 1/2 tbsp vanilla
•1/4 cup sugar
•1/4 cup dark brown sugar

Instructions
1.Preheat oven to 350 and line two baking sheets with parchment paper.
2.Melt the butter in a skillet over medium heat. Allow to simmer until it starts to turn an amber color and smell nutty and fragrant. Remove from the heat to a separate bowl. Allow to cool for 15 minutes.
3.In the bowl of a stand mixer fitted with a paddle attachment, combine the browned butter and brown sugar until well-blended.
4.In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
5.Add the egg and egg yolk to the butter/sugar mixture one at a time, scraping down the sides after each addition. Mix in the vanilla.
6.Mix the flour mix into the cookie dough, stirring until just combined.
7.In a small bowl, combine the sugar and brown sugar.
8.Scoop the cookie dough into balls using a 1 1/2 tbsp cookie scoop (or just scoop it into rounded tbsps). Roll in the sugar mix and place on the prepared baking sheet. Repeat with remaining cookie dough, leaving 2 inches between each dough ball on the baking sheet.
9.Bake for 10-12 minutes or until starting to set around the edges. Allow to cool before serving.

For original recipe and more pictures
Visit joanne-eatswellwithothers.com