Bread Pudding

*to die for...even just the caramel topping on whatever is in your fridge.

Bread Pudding:

1 lb French bread

cut up into squares, and put in a large casserole dish

6 eggs

1 qt milk (4 cups)

2 tsp vanilla

1 ½ c sugar

1c half and half or heavy whipping cream

Blend eggs, milk, vanilla, sugar, and cream in blender. Pour over cut bread.  Bake for 65 minutes at 325.

For Caramel Sauce:

½ c butter

½ c white sugar

½ c brown sugar

½ c whipping cream or half and half

Put all ingredients in a sauce pan.  Cook on medium until butter melts then bring to boil for 1 minute.  Serve over bread pudding.

Gooey Cake

Gooey Cake:

1 package of yellow cake (*or chocolate cake with peanut butter and nuts)

1 egg

1 stick melted butter

Mix well.  Pack into greased 9X13 pan.

Topping:

1 package of cream cheese (8oz)--softened

2 eggs

1 tsp vanilla

1 stick butter melted

16 oz powdered sugar

Beat cream cheese until smooth.  Add eggs and vanilla to cream cheese.  Add butter and mix.  Add powdered sugar and mix until blended.  Spread mixture over cake.  Bake at 35o for 40-50 minutes leaving center gooey.

Richardson Waffles

2 cups flour (white, whole wheat, or half and half)
2 cups milk
2 eggs
5 tablespoons oil
1/2 teaspoon salt
1 teaspon baking soda
2 teaspoons baking powder
1 teaspoon vanilla

Beat eggs until fluffy. Mix in wet ingredients, then add dry ingredients and mix just until smooth.

Savory Black Beans and Rice

This is out of a book I have called "Secrets of Feeding a Healthy Family" -- yes,  you can make healthy meals with bacon!

Ingredients:

2 cans (15 oz.) black beans, drained

¼ lb. (4 slices) bacon, cut into 1/2-inch strips

½ to 1 large onion, chopped

2 cloves garlic, minced

¾ tsp dried leaf oregano

½ tsp dried rosemary, crushed

¼ tsp dried thyme

¼ tsp black pepper

1 tsp salt

Empty the beans into a medium saucepan. Cook the bacon in a skillet until golden brown. Use a slotted spoon to move the bacon into the beans. Use the bacon fat (really! This is what makes it filling and flavorful!) to cook the onion and garlic over medium heat until the onion is clear. Measure the spices into the beans, stir them up, then simmer about ½ an hour to blend the flavors. Serve over hot cooked rice. Dress it up with a dollop of sour cream and serve with orange rounds on the side. Also delicious with a squeeze of fresh lime and chunks of avocado.

Best-ever Guacamole

3 avocados, peeled, pitted and mashed
1 teaspoon salt
juice of 1 lime
1 teaspoon minced garlic
3 tablespoons chopped fresh cilantro
1/2 cup finely chopped onion
2 diced roma tomatoes or 1 regular tomato
pinch of cayenne pepper

Mix it all up and just try not to eat it all in one sitting. I'm telling you, it's good.

Berry Oatmeal Bars

Berry Oatmeal Bars

1/2 cup  all-purpose flour

1/2 cup  whole wheat flour 

1/2 cup Old Fashioned oatmeal

1/2 cup sugar 

1/2 cup butter or shortening, softened 

1 egg 

3/4 cup strawberry, raspberry or any type jam {not freezer jam!}

1/2 cup chopped walnuts 

Heat oven to 350°F. Line 8-inch square pan with foil. In large bowl, mix flours, sugar, butter and egg with electric mixer on low speed until crumbly.

Reserve 1/2 cup crumb mixture for topping. Press remaining crumb mixture firmly in bottom of pan. Spread fruit spread to within 1/2 inch of edges. {We like jam so I used 1 cup.} Sprinkle reserved 1/2 cup crumb mixture over top; sprinkle with walnuts.

This is why you line the pan with foil. I also sprayed it with a little cooking spray. No stick-age!

Bake 40 to 45 minutes or until light golden brown. Cool completely, about 1 hour. For bars, cut into 6 rows by 4 rows.

Tamale Peppers

A new meatless (not protein-less) dinner.
*serves 4 (but we had left over filling that we put in tortillas for lunch the next day)
4 medium bell peppers (we like red and yellow best)
1 cup diced fresh tomatoes
1 cup black beans rinsed and drained
1 cup frozen corn, thawed
3/4 cup salsa
1 cup shredded cheddar cheese
1/4 c cornmeal
2 green onions, chopped
2 Tablespoons chopped fresh cilantro

1) preheat oven to 350. cut tops off bell peppers and remove seeds. Set aside.
2) In a large bowl combine all ingredients except only 3/4 cup of the cheese.
3) spoon mixture evenly into peppers, and top with remaining cheese.
4) Place stuffed peppers in an 8x8 baking dish. add 1/2 in water to pan (we didn't add water and they turned out great). Bake, uncovered, for 50 minutes or until peppers are tender and filling is hot.