May 2014 Rotation

My super talented friend took this picture of the north end of our neighborhood...

Bread Pudding

Ingredients:

Pudding:

1 1/2 cups sugar
4 eggs, beaten
1 1/4 cups heavy whipping cream
1 1/2 cups milk
1/2 cup melted butter (1 stick)
1 1/4 pounds white bread (2 loaves) (I used about 1 and a half loaves of Bainbridge Island Cinnamon Swirl bread.  If you cube it and let it get stale for a little while, it soaks up the custard better.)
1/2 cup caramel sauce (below)
--nonstick cooking spray

Caramel Sauce:

1/2 cup sugar
1/2 cup brown sugar
1/2 cup butter (1 stick)
1 cup corn syrup (it says you can also use maple)
1 1/3 cups heavy cream

Instructions:

To make the pudding:
Preheat the oven to 350F. Combine the sugar, eggs, heavy whipping cream, milk and melted butter in a bowl and mix together until sugar is thoroughly combined.  Add the bread and fold it in (I put the cubed bread in the greased 9 x 13 pan and then dumped the custard over the top).  Put the mixture in a 9 x 13 pan that is sprayed with non-stick cooking spray.  Pour 1/2 cup of the caramel sauce over the top and bake at 350F for 30 minutes; check, rotate and bake up to 30 minutes more (or until golden brown).

To make the caramel sauce:
Combine white sugar, brown sugar, butter and syrup in a pot and cook over medium-high heat until all ingredients liquify.  Caution: this sauce gets very hot so be careful.  Remove from heat and add the cream.

Serve bread pudding hot, in a bowl with vanilla ice cream and more caramel sauce.

--Recipe from the Junior League of Ogden's Art of Cooking

April 2014 Rotation

March 2014 Rotation

February 2014 Rotation

January 2014 Rotation

December 2013 Rotation

November 2013 Rotation

October 2013 Rotation

August 2013 Rotation

June 2013 Rotation

Southwestern Cornbread Salad

6 oz. pkg. Mexican cornbread mix (I used Marie Calendar's honey cornbread mix)
1 oz. env. Buttermilk Ranch salad dressing mix (I used Coyote Ranch premade dressing)
1 sm. head romaine lettuce, shredded 
2 lg. tomatoes, chopped 
15 oz. can black beans, rinsed and drained 
15 oz. can whole kernel corn w/ red & green peppers, drained  (I just used a plain can of corn)
8 oz. pkg. shredded Mexican four-cheese blend 
6 bacon slices, cooked and crumbled 
5 green onions, chopped (I left these off)
1 avacado, chopped

Prepare cornbread according to package directions; cool and crumble. Set aside. Prepare salad dressing according to package directions. Layer a large glass bowl (so you can see how colorful it is) with half each of cornbread, lettuce, and next 6 ingredients; spoon half of dressing evenly over top. Repeat layers with remaining ingredients and dressing. Cover and chill at least 2 hours.

May 2013 Rotation

Dinner Group Master List

 Click on the picture to see it larger (just notice what # you are first). :)

1.       Gina

2.       Lori

3.       Leah

4.       Aimee

5.       Jenna

6.       Zuri

7.       Sherrie

8.       Cheralyn

9.       Maria

10.   Lindsey

11.   LaVon

Chocolate Eclair Cake

1 cup water
1/2 cup butter
1 cup flour
4 large eggs
1 (8 ounce) package cream cheese, softened
1 large box (5.1 ounces) vanilla instant pudding
3 cups milk (I used 2 cups milk, 1 cup whipping cream)
1 8 oz. container cool whip (you won’t use the whole container) or one batch of homemade whipped cream (I used whipping cream) 

chocolate syrup or homemade chocolate sauce (I used store bought Smuckers Special Recipe)

 
Instructions:
Preheat oven to 400. Lightly grease a 9″X13″ glass baking pan.

Eclair Crust: In a medium saucepan, melt butter in water and bring to a boil. Remove from heat. Stir in flour. Mix in one egg at a time, mixing completely before adding another egg. Spread mixture into pan, covering the bottom and sides evenly. *If the sides of your pan are too greased you won’t be able to get the mixture to stay up the sides so make sure to just lightly grease.
Bake for 30-40 minutes or until golden brown (Mine only took 25-30 minutes.) You may want to check it occasionally-you don’t want to overcook the crust, it will ruin the cake! Remove from oven and let cool (don’t touch or push bubbles down).

Filling: Whip cream cheese in a medium bowl. In separate bowl make vanilla pudding. Make sure pudding is thick before mixing in with cream cheese. Slowly add pudding to cream cheese, mixing until there are no lumps. Let cool in fridge.When the crust is completely cooled, pour filling in. Top with layer of cool whip however thick you want it and serve with chocolate syrup. (I just let people put the amount of whipped cream & chocolate sauce they wanted on it.)  Garnish with strawberries.

April 2013 Rotation

March 2013 Rotation

December 2012 Rotation

Nov 2012 Rotation

Spinach Salad with Lemon Dressing

(From the kitchen of Sharon Mumford)

Candied Pecans:

1/3 cup pure maple syrup

2 cups pecans, coarsely chopped

Cook together on the stove about 5-10 minutes, until syrup starts to harden.

Spread out on wax paper. Add to salad just before serving.


1/3 cup canola oil

1/3 cup sugar (or substitute)

Zest from whole large lemon (I left this out)

Juice from whole large lemon

1 tsp. poppy seeds (optional)

Mix together and shake well. Add just before serving.


1 large bag baby spinach or mixed greens

¼ cup parmesan cheese (optional)

Cut fresh fruit of your choice: raspberries, strawberries, pears, apples, oranges, blueberries. (It’s best to use at least 2 different types of fruit).  I used apples & strawberries.

October 2012 Rotation

Hazelnut Chocolate Mousse

Hazelnut Chocolate Mousse

1 3/4 cups cold 2% Milk  (I didn't have 2% so I used skim + some whipping cream)

1 pkg (3.9 oz) instant chocolate pudding mix

1/2 cup Nutella

1 3/4 cups whipped topping (I whipped my own)

Additional Whipped Topping, optional.

Whisk milk and pudding mix in a large bowl for 2 minutes.  Let stand for 2 minutes or until soft set.  Whisk in Nutella until smooth.  Fold in whipped topping.  Serve with whipped topping on top, if desired.

This is from the Simple & Delicious magazine, October, 2012, p. 25

Pumpkin Crisp

Stir together:
1 15oz can pumpkin puree
1 C evaporated milk
1C sugar
1 t vanilla
1/2 t cinnamon
Pour into a greased 9x13 pan.

Top with:
1 box yellow cake mix
1/2 C chopped pecans
1/2 C melted butter

Bake at 350 for about an hour.
Serve warm with whipped cream.

Sweet Chicken Bacon Wraps

1 1/2 pounds boneless skinless chicken breast
1 pkg. bacon
3/4 cups brown sugar
2 Tbls chili powder.

Directions

Preheat oven to 350 degrees F.

 

Cut chicken breasts into 1-inch cubes. Cut each bacon slice into thirds. Wrap each chicken cube with bacon and secure with a wooden pick. Stir together brown sugar and chili powder. Dredge wrapped chicken in mixture. Coat a rack and broiler pan with nonstick cooking spray. Place chicken wrap on rack in broiler pan. Bake 350 for 45 minutes or until bacon is crisp.

Let sit for a few mintues and serve.

September 2012 Rotation