White Chocolate & Cranberry Bread Pudding

I got this recipe from a Holiday Cooking Class that I went to taught by Kent Andersen (owner of the Chefs Table). Something like this seems like it would be so complicated.... but it is shockingly easy and everyone has loved it. Perfect for the Holiday Season!

Ingredients:

12 egg yolks
1 1/2 cup sugar
1 quart cream (I used half & half)
1 Tbsp vanilla
8 cups bread, sweet variety, medium dice
(I used crossants, pound cake, and a white sheet cake that I made the night before.)
2 cups cranberry
2 cups white chocolate chips (baking chocolate)

Instructions:

1. Combine the sugar, cream and vanilla together in a sauce pan.
2. Bring cream mixture to a light boil.
3. Take sauce pan off heat and slowly whisk in the egg yolks.
4. Return to heat and bring to a light simmer, stirring constantly, be careful not to boil because the sauce will break.

5. In a large bowl, place the bread pieces and add vanilla cream to moisten. Do this little by little to avoid over-wetting the bread.
6. Add cranberries and white chocolate to bread and stir to combine.
7. Place in a shallow baking dish and bake at 350 degrees until set and golden brown.
8. Serve warm with the additional vanilla sauce on the side.

Pie Cutters,

I have to admit that there isn't anything special about the actual pumpkin pie...
I used Pillsbury Pie Crust and the recipe off of the can of Pumpkin,
but I had to show off my cute decorative pie cutters from Williams-Sonoma!!!
I saw them in their catalog and thought they were
a cute way to fancy up my Thanksgiving Pie.
I just used left over pie crust, cut out the shapes and brushed with milk on the back of each shape to help them stick. I also covered the entire crust with aluminum foil the whole time that I cooked.... this was just so the crust would not get too dark!!!

Choclate Lemon Pudding Dessert

This is one of my favorite desserts that my mom makes. She actually made it by accident. The original recipe did not call for Lemon Pudding, but she accidentally bought it and just decided to try it anyway. We have made it that way ever since!!!!

Crust:
2 cups flour
2 cubes margarine softened
1/2 cup pecans chopped

mix ingredients and spread on bottom of 9x13 dish. bake at 375 degrees for 15 minutes.

1st Layer:
2 cups Cool Whip
16 oz. cream cheese
2 cups powdered sugar

mix and spread over cooled crust.

2nd Layer:
2 packets chocolate pudding
2 packets lemon pudding
6 cups milk

mix and spread over cream cheese mixture.

Top with Cool Whip and refrigerate for 1 hour prior to serving.

Broccoli & Cheese Soup

1 cup Chicken Broth

10 ounces Broccoli (can use frozen)

1 medium onion, chopped into small pieces

¾ cup Butter

4 cups Milk

¼ Tsp Garlic Powder

½ Tsp Salt

1 tsp Basil (I used fresh finely chopped from my garden)

½ Tsp Seasoned Pepper

3 Cup Shredded Cheddar Cheese (I used Sharp natural cheddar)

Bring Chicken Broth to boil in large pan. Add broccoli, and chopped onions. Cover, reduce heat and simmer 4 to 5 minutes. Remove from heat. In a second pan, melt butter over low heat. Add flour and stir until smooth and bubbly. Gradually add milk using wire whip. Stir over medium heat until thick and smooth. Add garlic powder, salt, basil, pepper and cheese. Stir until smooth. Pour cheese sauce mixture into vegetable mixture. Stir until blended. Serve topped with shredded cheese, sour cream and Paprika.

This recipe is a cheese soup base, if you want it thicker, you can add a little corn starch. You may substitute or add cauliflower, carrots, squash or potatoes or whatever you like.

I used Lyndsy’s French bread recipe and made bread sticks to serve with this soup. Awesome!

Pumpkin Chocolate Chip Cookies

I got this recipe from my friend Tiffany.
I absolutely love Pumpkin Cookies, and the best part about this recipe is that you substitute apple sauce in place of some of the oil.... which I think actually adds to the taste of the cookies!
Also... keep in mind this recipe makes a lot, so be ready to enjoy!!!!

Ingredients:

3 cups Pumpkin
1 cup brown sugar
1 cup white sugar

2 tsp. cinnamon
3 1/2 tsp pumpkin pie spice
2 tsp baking soda
2 tsp baking powder
1 1/2 tsp salt

4 1/2 cups flour
1/2 cup canola (or vegetable) oil
1 cup plain apple sauce

1 package chocolate chips

Directions:

I just mix as I add ingredients and then bake at 375 degrees for 10 minutes.

Sour Cream & Garlic Mashed Potatoes

Best mashed potatoes ever.... and you don't have to worry about making gravy.
Plus they are low in fat!!!!

Ingredients:
1 1/4 pounds russet potatoes (peeled and chopped)
5 garlic cloves
3 Tbsp. sour cream (I always use fat free)
1 Tbsp. olive oil
1/8 tsp. salt
1/8 tsp. ground pepper

Directions:
Combine potatoes and garlic in large pot, add enough water to cover. Bring to a boil, reduce heat, and simmer until potatoes are tender, 20-30 minutes. Drain, reserving 3/4 cup pf liquid.

Mash potatoes and garlic (I always just throw it in the Kitchen Aid). Stir in sour cream, oil, salt and pepper. Add left over liquid until potatoes are creamy to your desire.

Special Note: I always use red potatoes, because I don't have to peel them and they seem to cook faster.

Cup Cake Decorating

I had to show off the cute cup cakes that we did for Crystal's Bridal Shower.
Sadly, it is probably the most crafty thing that I have ever done... as far as baking goes.
The frosting was really easy because I got this handy little tool from Walmart for only $12
It was on the cake decorating isle... and I have to admit that I am in love with it!