White Chocolate Bread Pudding

Recently I shared this recipe when I guest posted for Barbara at Chase the Star.  It is so yummy that, of course, I had to share it here too! 

This is a recipe that I dearly love: White Chocolate Bread Pudding.  It is a favorite in our family.  It is decadent and delicious.  It is not like bread pudding recipes that you may have heard of in the past.... this has no rum or raisins!!  It is filled with butter, heavy cream and white chocolate!  Pure deliciousness!!! Is that a word?  If not, it should be!!  I promise your family will ask for it for birthdays and other special occasions.  It is the perfect finish to your Sunday lunch or would totally make your average weekday dinner rock!  Trust me - it is that good!  I hope you enjoy it! 

White Chocolate Bread Pudding

1 loaf French bread

2 c. whipping cream

2 c. milk

3 eggs

2 c. sugar

1 1/2 sticks butter (divided)

2 tsp vanilla

4 oz. white chocolate chips

1 cup powdered sugar

cinnamon and granulated sugar

6 T. water

Butter 9 X 13 pan.  Cut bread into small cubes and place in pan.

Mix eggs and sugar, add 1 tsp. vanilla, whipping cream and milk and pour over bread. 

Cut 1/2 stick of butter into thin slices and dot over the top.  Sprinkle a little granulated sugar and cinnamon over the top and refrigerate overnight.  (Note:  I always skip this part.  I make it and bake it immediately and it comes out perfect every time.  What can I say?  Patience is not one of my strengths.)

Bake at 350 degrees about 40 minutes or until lightly browned. 

Sauce: Melt 1 stick butter w/ 4 ounces of white chocolate chips over low heat.  

Add 1 tsp. vanilla, 6 tablespoons of water and 1 cup powdered sugar and whisk until smooth.  

Pour over individual portions or entire dish. 

There you have it - pure love on a plate!!  Who wouldn't flip for this warm, buttery, "white chocolatey" goodness?  I hope you enjoy it as much as our family does!  

This week I am linking to the following parties:

Wow Us Wednesdays @ Savvy Southern Style

On the Menu Monday @ Stone Gable

Debbiedoo's Newbie Party with a Twist

Lisa

Pure Decadence and Indulgence on a Plate!

I couldn't decide on the name of this post.  I thought about "The BEST Brownies EVER".... Nah... It doesn't clearly express how amazing these brownies are - they are simply fabulous!!  So I decided on Pure Decadence and Indulgence on a Plate - yep, that about sums it up!!!  


A few months ago I became hooked on The Pioneer Woman.  In one episode she featured "Knock You Naked Brownies".  (I have to stop here and tell you that every time I mention these brownies, Seth cracks up!  There is something about a 9 year old boy.... you know how it is - they think certain noises are hilarious and the word "naked" just sends him into a big case of the giggles!) But, back to the brownies.  They looked so delicious, rich and yummy.  I could not bring myself to make them though, because I have been on a diet since January.  Making these would certainly blow my diet BIG TIME! This past week though Seth and I went to the beach with my sister and her kids (and their friends).  I had mentioned the brownies to Anita (who is naturally slim - dang her!!).  She said to make them and bring them to the beach.  She was sure Spencer and Alex would love them and she would too! Yes, I am sure they would!!  So finally after months of dreaming about them, I was about to make brownies that are sure to knock you naked!!!!  Bring on the chocolate, walnuts, caramel and chocolate chips!!


This is the recipe - be ready - this is NOT diet food.  


Knock You Naked Brownies from Ree Drummond, The Pioneer Woman


Ingredients

• 1 box (18.5 Ounce) German Chocolate Cake Mix (I Used Duncan Hines)
• 1 cup Finely Chopped Pecans (I substituted chopped walnuts.) 
• 1/3 cup Evaporated Milk
• 1/2 cup Evaporated Milk (additional)
• 1/2 cup Butter, Melted
• 60 whole Caramels, Unwrapped (When I make them the next time, I will decrease the caramels to around 30 - 40.) Seth and Jon both thought they were a little too "caramelly".  :-) 
• 1/3 cup Semi-Sweet Chocolate Chips
• 1/4 cup Powdered Sugar

Preparation Instructions

Preheat oven to 350 degrees.

In a large bowl, mix together cake mix, chopped pecans, 1/3 cup evaporated milk, and melted butter. Stir together until totally combined. Mixture will be very thick.

Press half the mixture into a well-greased 9 x 9 inch square baking pan. Bake for 8 to 10 minutes. Remove pan from oven and set aside. (I used an 8 X 8 square glass pan.) 

In a double boiler (or a heatproof bowl set over a saucepan of boiling water) melt caramels with additional 1/2 cup evaporated milk. When melted and combined, pour over brownie base. Sprinkle chocolate chips as evenly as you can over the caramel. (I melted the caramel in a glass mixing bowl in the microwave.  It worked like a charm.) 

Turn out remaining brownie dough on work surface. Use your hands to press it into a large square a little smaller than the pan. Use a spatula to remove it from the surface, then set it on top of the caramel and chocolate chips.

Bake for 20 to 25 minutes. Remove from pan and allow to cool to room temperature, then cover and refrigerate for several hours. When ready to serve, generously sift powdered sugar over the surface of the brownies. Cut into either nine or twelve helpings, and carefully remove from the pan.

There you have it - the best, and richest, most amazing brownie EVER!  I should point out though that there is no way you can eat an entire brownie in one "sitting".  I could only eat three or four bites (at the most) at a time.  Spencer and Alex had no problem inhaling them though - oh to be 19 and still have an active metabolism!  LOL

Can you see the layers of yummy goodness?

So... are you looking for a dessert that will knock your socks off or knock you naked??? Try these YUMMMMY brownies!  They are so rich and decadent and worth a major calorie splurge!  

This week I am joining the following: 

Grace at Home @ Imparting Grace

Inspiration Fridays @ At the Picket Fence

Simple Sunny Sunday @ Sunny Simple Life

Wow Us Wednesdays @ Savvy Southern Style

Lisa 

Easy Crawfish Bisque

Does rainy, dreary weather put you in the mood for soup?  It does me, even in warm weather.  Summer in Mobile brings afternoon thunderstorms very often. (Did you know it rains more in Mobile than it does in Seattle??)  Today is has been gloomy and rainy - perfect soup weather!  I decided to make Crawfish Bisque.  I want to share this recipe with you.  I have made Crawfish Bisque before using a very complicated recipe.  It was delicious, but it took a while to make.  Then recently a friend shared this recipe and I was hooked!!  It is sooooo easy, yet still tastes creamy and wonderful.  This is the recipe as I made it - I halved the original recipe and made a few tiny changes.  

Most of these ingredients you will have on hand in your pantry. 

Crawfish Bisque 

1/2 bunch green onions chopped (I probably used about 5 onions and I didn't use all of the green ends.)
1/2 stick butter
2 cups half and half (I used fat - free.)
1/4 cup of heavy cream
1 can of corn - Do not drain. 
1 can Cream of Potato soup
1 can Cream of Mushroom soup
1/2 block of cream cheese - I used the lower fat variety - I also went back and added an additional inch of the rest of the block (so technically I probably used closer to 3/4 of a block of cream cheese).
1 package of frozen crawfish tails
1 teaspoon of creole seasoning (Tony Chachere's)
Dash of cayenne pepper

Melt the butter in a dutch oven or soup pot and add the other ingredients - cook slowly over medium heat till it is warm. Lower to simmer for a while. Be careful to watch it so that it doesn't scorch.   


The last time I made it I also made Mexican cornbread to accompany the soup.  My husband said the bisque was so yummy that it didn't need anything to go with it :-))  That must be a good sign!  It would be perfect paired with a salad.  

It was so yummy, I had to just dig right in! It is really rich so I just eat a cup of bisque.  Jon, however, can eat a huge bowl!  He loves it! 

I put on my favorite apron while I cooked this oh so easy meal.  It doesn't take much to make me feel like Betty Crocker!!  Listening to music while I cook and clean the house is a wonderful way to spend a Sunday afternoon (well, that and curling up with a good book).  I love channeling my inner June Cleaver!  

What is your favorite rainy day food? I would love to hear your ideas :-)

This week I am joining the following parties:

Grace at Home @ Imparting Grace

Come join the fun!! 

Lisa 

Scrumptious Persimmon Bread

I have a confession:  Until recently I had never tasted a persimmon, in fact, I am not entirely sure I had ever even seen one!  This past weekend, however, I made persimmon bread that is SO good!  Seriously, it is awesome! It all started a few weeks ago when I wanted to go pick muscadines so that I could make homemade jelly.  My friends, Diane and Janine, and I went to the local muscadine farm and it was closed on that Friday afternoon.  I was so disappointed!  Diane said "If you really want to pick something, then let's go to my house and you can pick persimmons."  Hmmm, Diane, "what exactly do persimmons look like and what in the world will I do with them?"  My two friends thought this was so funny - I always have to remind them that I did not grow up in the country! (Not that the two items are related..... just pointing it out :-)


Anyway, Diane convinced me to come to her house, put on apron (a must have for the pictures) and pick some persimmons.  We did just that although the persimmons were not quite ripe (and the pictures of me in the apron made me look like a total cow, so those won't be shown!).  I took them home and put them on the counter upside down, per Diane, and waited for them to ripen.  Meanwhile, I searched for a persimmon bread recipe online.  I did modify the recipe slightly based on reader reviews. It turned out so well!!!  It reminded me somewhat of a Plum Cake that my mom used to make when I was little.  It is nutty and spicy - perfect for the upcoming holiday!  I had a piece just as it came out of the oven - with butter, because we all know butter makes it better!  It was fabulous!  I know that is a lot to say about bread, but it seriously is yummy!!

   Here they are: persimmons! 

Some of the persimmons seemed more ripe than the others.  I figured they all needed to be as soft as the ripest ones - so I decided to "smoosh" them.  This method worked fine and helped make them all have the same consistency.  

The batter tasted yummy!  I know some of you are freaking out because you don't taste raw batter, but it is just to good not to have a teensy little bite.  

I sent one loaf for Seth's sweet teacher yesterday.  

Persimmon Bread


1 cup persimmon pulp
2 teaspoons baking soda
1 1/2 cup sugar
1 1/2 cup brown sugar
1 cup vegetable oil
4 eggs
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 1/2 teaspoon salt
2/3 cup water
3 cups all purpose flour
1 cup chopped walnuts or pecans


1.  Preheat oven to 350 degrees.  Grease three 6 x 3 inch loaf pans.  ( I used 5 mini loaf pans - I had enough of the batter for 6 but didn't have another pan.  I decided to use the rest and make about 15 mini muffins.)
2.  In a small blow, stir together the persimmon pulp and baking soda.  Let stand 5 minutes to thicken the pulp.
3.  In a medium bowl, combine sugars, oil, eggs, cinnamon, nutmeg, and salt.  Blend until smooth.  Mix in persimmon pulp and water alternately with flour.  Fold in nuts.  Divide batter into the prepared pans, filling each pan 2/3 full.
4.  Bake for one hour in the preheated oven (I cooked the mini loaves approximately 40 minutes), or until a toothpick inserted comes out clean.  Cool in pan for 10 minutes before removing to a wire rack to cool completely.


This would be great for brunches, holiday snacks or a quick week day breakfast.  Enjoy!!

This week I am linking to the following parties:

Wow Us Wednesdays @ http://savvysouthernstyle.blogspot.com/

Nifty Thrifty Tuesdays @ http://linda-coastalcharm.blogspot.com/


Open House Party @ http://nominimalisthere.blogspot.com


Inspiration Fridays @ http://www.atthepicketfence.com/

Homemade Muscadine Jelly

Last year I made homemade jelly for the first time.  I was so proud of myself because I had never "put-up" anything before.  Lucky for me, I have a great friend, Diane, who knows how to do all of these things!!  She wrote down exactly what I needed to do and I did it :-)  Seth was hooked!!  Now he only wants MY jelly on his PB& J sandwiches.  


We still had one or two jars left from last year, but it is time to make jelly again.  I wanted to pick muscadines from a local farm; however, it was closed.  Not a problem though because our local Walmart sells muscadines (in the grape family) by the quart.  I picked up two quarts, a bag of sugar, one box of Sure-Gel and new lids for my jars and I was ready to begin.  I have to tell you that making homemade jelly just makes me feel like such a homemaker!!  I love it! 


Here is the perfect recipe for Muscadine Jelly (in Diane's words):

 Wash two quarts of fresh muscadines.

 Cover (just barely) with water and bring to a boil.  Cook until they are "squishable".  (Are you impressed with the technical term?)

Using a potato masher, "squish" the muscadines. 

Drain the "smushed" muscadines in a colander - Reserve the liquid in a mixing bowl.  

Next, strain the reserved liquid through cheesecloth 

or very small mesh strainer.  

Meanwhile, bring water to a boil to pre-heat the jars prior to filling with jelly.

Then.... (I forgot to take a picture of this step)

Pour 5 cups of strained muscadine juice in a large pot with one box of Suregel and one tablespoon of butter.    (If you don't have five cups, you can add water to make five cups.) Bring to a rolling boil.

After the juice, Suregel and margarine have been brought to a roiling boil, add seven cups of sugar and bring the mixture back to a roiling boil.  Cook for ONE minute.  

After boiling for one minute, remove from heat and skim off any foam. 

Carefully remove a heated jar from the boiling water. 

Fill the jars with jelly.  Wipe the rim of jelly jars with a clean damp cloth.   Place lid on jars, close tightly and invert jars on a cloth.  

After all the jars are filled, turn the jars right side up.  Listen for the little "pop" that lets you know the jar has sealed properly. 

And there you have it - delicious homemade jelly that is just screaming for a hot buttered biscuit! 

How about adding a ribbon and giving a jar as a happy for a special friend or teacher?  It is the perfect addition to a fall gift basket!

Do you make jams or jellies?  Which one is your very favorite?  

Today I am linking to the following parties:

Wow Us Wednesdays at 

http://savvysouthernstyle.blogspot.com/

Savvy  Homemade Monday @ http://www.homesavvyatoz.com

We Did It Wednesday @ http://sewmuchado.blogspot.com/

Come and join the fun!!! 

Super Easy, Super Yummy Black Eyed Pea Salsa

It's that time of year - football season and that means tailgating or just watching the big game on tv with friends.   I know some people get really fancy with their tailgating food and some get just really "out there"...... I once saw a whole roasted pig at a game!!  I like appetizers and finger foods though - simple and easy to handle while visiting with friends.  One of my favorites is Black Eyed Pea Salsa.  It is so delicious and easy to make!!  I  made some last weekend and I wanted to share the recipe with you. 

Black Eyed Pea Salsa*

1 can black-eyed peas, washed and drained
1 can (4 oz.) chopped green chiles
1 chopped Jalapeno or Serrano
I cup chopped onion
1 clove garlic, minced
2 plum tomatoes peeled and chopped (I used 4 Roma tomatoes)
1/3 cup olive oil
3 tablespoons red wine vinegar
1/2 teaspoon salt
1 teaspoon Seasoned salt
black pepper to taste
cayenne pepper to taste ( I like it spicy so I added quite a bit.)

Mix all ingredients and place in the refrigerator at least one hour prior to serving.  Stir occasionally.  Serve with Fritos Scoops. 

I always gather all of the ingredients before I begin cooking.

Rinse the black-eyed peas and drain in a collander.

Stir together and place in the refrigerator.

I have served this at many family gatherings and a few holiday parties.  It is always a hit!  It would also be  great addition to a New Year's Day party :-)

Enjoy!! 

*  Original recipe found on-line several years ago. 

This week I am linking to the following:

Wow Us Wednesdays @ www.savvysouthernstyle.blogspot.com

Inspiration Fridays @ http://www.atthepicketfence.com/

Refreshing Grape Salad

Just a quick hello today!  Seth and I are off to run our Saturday errands..... Target, CVS and, of course, our weekly trip to Hobby Lobby!  I wanted to share a yummy recipe with you that I made recently.  It is a simple grape salad that is so delicious and refreshing.  I first had it at Seth's end of the season baseball party.  Cheri, one of the other Diamond Jaxx mom's made it for the pool party.  Let me tell you, one bite and I was hooked!!!!  Cheri told me how to make it at the party, but, of course, I didn't have a pencil and paper handy to write it down exactly.  I had a general idea of the ingredients though. When I decided to make it I googled "grape salad" and came up with a lot of hits; however, they all sounded like they made way too much for my small family (two of which are very picky and would never eat grape salad.... picky boys :-).  I played around with it and came up with the following which will make a smaller portion suitable for a smaller group - I didn't want it to go to waste.  Feel free to double if needed. 

Grape Salad

Approximately 1 pound of seedless grapes (I used white grapes, but a mixture would be fine.)
1/2 block of cream cheese , softened
4 ounces of sour cream
1/3 cup of sugar
1/3 cup of brown sugar
chopped pecans

Wash and dry grapes completely - it is important the grapes be completely dry or the consistency of the sour cream/cream cheese mixture will be compromised completely messed up. 

Mix together the cream cheese, sour cream, and the sugar (white only).  Pour this mixture over the grapes and stir well.  Sprinkle the brown sugar over the top of the coated grapes.  Sprinkle with the chopped pecans.  Refrigerate until ready to serve. 

You can serve it just like this; however, I like the taste of the brown sugar througout the entire salad so I like to stir the brown sugar and the pecans into the salad prior to serving. 

Enjoy!!! I hope everyone has a super weekend!!  We are certainly loving this cooler weather in south Alabama! 

Simple Summer Dessert

First of all Happy Memorial Day!  Thanks to all who have served or who are currently serving in our military.  What a blessing our freedom is and we are forever indebted to those who serve each day in order to protect our country. 

We spent the day at home playing in the pool and cooking out.  I love the tradition of cooking something on the grill for Memorial Day!  Today we grilled boneless pork chops, corn on the cob, and fresh asparagus.  I served the grilled asparagus with a yummy Balsamic Browned Butter.  Oh my goodness, can you say delicious??  We also had baked potatoes with all the yummy fattening toppings! 

I tried a new dessert that I thought I would share today.  I had something similar at a friend's house once, but had never made it myself.  Last night I told my dad that I was going to make homemade strawberry shortcakes for dessert today, and he suggested that I make the "delicious strawberry thing that Anita (my sister) makes".  LOL  Well, I called my sister right up and asked for the recipe.  If Daddy suggests something, I figure I have to give it a shot! 

Simple but Scrumptious Strawberry Delight 
(She didn't actually give me a name, but I thought this sounded about right!)

2 quarts strawberries - sliced and topped with 1/2 cup sugar - Do this an hour or so before making the dessert.
1 Angel Food cake
1 package cream cheese (8 oz.)
12 ounces Cool Whip
1/2 cup confectioners sugar

Whip together the cream cheese, Cool Whip (I used Lite Cool Whip and it worked fine.), and powdered sugar until fluffy. 

Next, cut or tear the Angel Food cake into small pieces.  Place a layer of Angel Food cake in the bottom of the trifle bowl.  Top it with a layer of strawberries.  Top this with a layer of the cream cheese mixture.  Repeat this process until you reach the top :-)  Mine ended up with three layers.   Garnish the top with extra strawberries if desired.  Refrigerate until ready to serve.   

Updated:  I have just found a Paula Deen version of this recipe on line.... It calls for Eagle Brand Condensed Milk instead of the powdered sugar -  OMG!  It doesn't get any better than the taste of Condensed Milk.  I may have to try this version next! 

 

I think with practice the layers will be more defined (i.e. prettier)

but nonetheless, my family loved it! 

Seth, who is typically picky, ate two helpings!  My husband really enjoyed

it because it was not too heavy.

I guess that means this recipe is a keeper! 

I am linking to the following:

Whassup Wednesdays at www.elements-interiors.net