Sunday, October 30, 2011

To die for Bread Pudding.

We love bread pudding at this Hanson home! I had a loaf of French Bread that was super dry and I thought, "what can I do with this?" and of course bread pudding was the first thing that came to my mind. I got this recipe from Paula Deen and all I have to say is YUMMM!! She knows what she is doing when it comes to bread pudding. To top off the pudding I found a different creamy sauce to drizzle on top. Well, that is enough talking... time to get started!

*As you can see this photo doesn't have the glaze on top but just imagine it in your mind and make sure you make it!
Paula Deen Bread Pudding
2 cups sugar
5 large eggs, beaten
2 cups milk
2 tsp. vanilla extract
3 cups cubed French Bread, allow to stale overnight in a bowl
1/2 cup packed light brown sugar
1/4 cup (1/2 stick) butter, softened

Preheat the oven to 350 degrees. Grease a 13x9x2 inch pan (I used the large rectangle Pyrex pan).

In a medium bowl, mix together the sugar, eggs, milk, and vanilla extract. Pour it over the bread cubes and let it soak for about 10 minutes. 

In another small bowl, mix together and crumble the butter and brown sugar.  

Pour the bread  mixture in the greased pan and press it down with a fork so you make sure all the bread is soaked. Then sprinkle the brown sugar crumble evenly over the top of the bread. 
Bake for 35-45 minutes. or until set and the top springs back.

Now for the sauce:
1 cup milk
2 tbsp. butter
 1/3 cup sugar
1 tsp. vanilla
1 tbsp. flour
dash of salt
Mix everything together and bring to a boil for 3-4 minutes, stirring constantly. Set aside for a few minutes and then pour over your warm and delicious bread pudding!

Creamy Chicken Enchiladas

Yummy! This recipe is delicious and simple. Enjoy. :)

The process:

  • 1 (10.75 ounce) can Cream of Chicken Soup
  • 1 (8 oz) container sour cream
  • 1 cup salsa
  • 2 tsp. chili powder
  • 2 cups cooked shredded chicken
  • 1 cup shredded Monterey Jack cheese
  • 10 Tortillas, warmed
  • 1 medium tomato, chopped
  • 1 green onion,diced
  • 1 avocado, sliced
Preheat oven to 350 degrees.
In a medium sized bowl, add soup, sour cream, salsa, and chili powder and mix well.

Take one cup of this mixture and mix with the cooked chicken and cheese.

Now take a tortilla and spread about 1/3 cup of mixture down the middle of the tortilla and roll up tightly with the edges on the bottom. Continue rolling enchiladas until you have run out of filling. Spread the leftover sauce on the top of the rolled enchiladas. Cover with aluminum foil.

Bake @ 350 degrees for about 40 minutes.
Top with tomatoes, avocados, and onions. I served the enchiladas with some black beans and it was a great meal!  

Tuesday, October 4, 2011

Sweet Poppy seed Coleslaw

I just think this recipe is yummy! My grandma Judy has made it for me a couple times and always said how easy it was but I never did make it until today! I was trying to think of a delicious salad to make and this one came to mind. Grandma Judy was right, it is SUPER simple! So if you are looking for a healthy AND tasty salad that is easy and quick... try this!
Sweet Poppy seed Coleslaw
1 bag of Dole Classic Coleslaw Mix 
1/2 cup sliced or slivered almonds
1 cup Craisins
Approx. 2/3 cup Poppy seed salad dressing. I used "Newman's Own"

Now for the simple part... put the coleslaw in a 2 1/2 quart mixing bowl, add the craisins and the almonds and mix. Then add the poppy seed dressing and mix until well blended. I just added a little bit of dressing at a time and stopped when I felt it was moist enough because some people like more/less dressing in their coleslaw. Then put the lid on the bowl and leave it in the fridge for about 30 minutes and it is ready to eat! Enjoy!!