Sometimes when you are grocery shopping, a nice lady will hand you a sample of a new recipe the stores chefs have made. This is the story behind this delicious recipe. I sampled this recipe while shopping at my local Publix grocery store. This recipe was so good, I had to remake it and share with you. I made this for my Dad. He absolutely loved it and he is a bread pudding snob. It has to be really good, or he won’t eat it. Knowing this, I have never made him bread pudding until this recipe. This was a huge success!
Nonstick cooking spray
1 10 ounce package of croissants (I used all but 3 from the box) from your store bakery, cut into cubes
2 cups of fresh strawberries, roughly chopped
1 cup milk, I recommend whole milk
1/4 cup sugar
1 cup white chocolate morsels
4 large eggs beaten, or 1 cup egg substitute
1/4 cup caramel sauce, I used salted caramel sauce
Preheat oven to 350 degrees. Spray a 13 x 9 pan with nonstick cooking spray.
Cut croissants into small cubes. Rough chop the strawberries. Place croissants and strawberries in a large bowl. Set aside. Pour milk into a microwave safe bowl (I used a glass measuring cup) and microwave for 60 seconds until very warm. Add sugar and white chocolate chips to warm milk and blend well. Whisk eggs into milk mixture.
Add liquid mixture to croissants and berries in the bowl. Stir until all croissants are wet with the milk mixture. Pour into the prepared baking dish. Bake 40-45 minutes until the liquid is absorbed and the custard is not runny. Drizzle with caramel sauce right after you take baking dish out of the oven. Enjoy!
This bread pudding is also delicious topped with whipped cream.
*Recipe courtesy of Publix Aprons.
I love chicken salad. Recently I tried the Buffalo Barclay at Chicken Salad Chick. A delightful Buffalo Chicken Salad that not over spicy. However, I have suggestions if you would like to kick it up a notch if you like it hot and spicy. This recipe is low carb, depending on how you eat it. Plain as as scoop, low carb, as a sandwich, not low carb!
I rotisserie chicken, skin off and deboned
1/2 cup mayonnaise
5 Tablespoons sour cream
5 Tablespoons Buffalo Wing Sauce (I used Sweet Baby Ray’s) or for a spicier taste, use Franks RedHot Wing Sauce
Salt and pepper to taste
1 cup chopped celery
Place chicken in your stand mixer. Use your mixer to shred the chicken. Add the remaining ingredients and mix well. For low carb, eat as is or make a salad and use ranch dressing for a drizzle. Or enjoy as a sandwich. I think you will find this recipe delicious. Enjoy!
There is nothing I love doing more than spending time in the kitchen with my oldest grandson, Dylan. We had s blast Saturday night making Cocoa Pebbles treats , dipping them in chocolate and decorating them. A great way to make memories with your children/grandchildren in your life.
1 box of Cocoa Pebbles, 11 ounces
1 bag of mini marshmallows
3 Tablespoons of butter
1 bag of chocolate chips, we used milk chocolate
Conversation Heart Candy
Heart cookie cutters
Prepare a 9 x 15 pan with butter, nonstick foil or nonstick spray. I prefer foil. Melt butter and marshmallows over medium heat. Once melted, remove from heat. Add box of Cocoa Pebbles and stir to incorporate. Let harden and set up about 20-30 minutes. Melt chocolate chips in a bowl in the microwave. I used about 1/2 bag in a bowl. I microwaved the chips for 30 seconds, stirred and and microwaved again got 30 seconds more.
I used wax paper on the table and we carefully spooned the chocolate over the heart treats. Dylan decorated them. We put them in the fridge so they would set up quickly. Store in an airtight container.
Can’t wait for this cutie to join us in the kitchen. Connor, 3 months old was a little too tired to help out Saturday night.
I love all kinds of squash but this lately has become a favorite. Great side dish to any meal. In my opinion, it could be a a dessert. Yes, it’s that good. This would replace sweet potatoes on my table every time.
Preheat oven to 350 degrees. Wash and dry the acorn squash. Carefully cut the squash in half. Use a sharp chefs knife to cut your squash. Easiest way is to the squash in the indentation line. Scoop out seeds and place in a casserole dish.
1 Tablespoon butter for each squash cavity
Brown sugar* enough to fill and pack squash cavity
Put butter in squash cavity. Pack with brown sugar. Bake for one hour. Let rest a few minutes before handling. Eat and enjoy!
You can place the squash next to each other for stability.
*I did use brown sugar Splenda once and it was also delicious.
I grew up eating this delicious fudge thinking it was my Mom’s recipe. It was but she clipped the recipe from The Los Angeles Times newspaper when Mamie Eisenhower was First Lady in the 1950’s. This recipe was also known as Million Dollar Fudge. It really tastes like a million dollars. It’s the creamiest dreamiest fudge recipe you have ever tasted. Easy to make, no candy thermometer needed. You will fall in love with this delicious fudge. My kids and family love this recipe.
12 ounces semisweet chocolate chips
12 ounces German’s sweet chocolate, broken into small pieces, that’s 3 boxes of Bakers German Sweet Chocolate
16 ounces marshmallow cream (that’s one large jar and 2 ounces of the smaller jar)
4 1/2 cups sugar
pinch of salt
2 tablespoons butter
1 1/2 cups (12 ounces) canned evaporated milk
2 cups coarsely chopped nuts, optional
In a large bowl, add chocolate chips, 12 ounces of Bakers German Sweet Chocolate, marshmallow cream (fluff) and nuts. Set aside.
Butter the inside of a 13 x 9″ pan.
In a heavy pan, pour in sugar, salt, add butter and evaporated milk. Over medium heat, bring to a boil. Once the sugar mixture is a hard boil, continue to boil for 6 minutes, stirring continuously. Remove from heat and pour syrup over chocolate and marshmallow mixture. Stir until thoroughly combined. Pour into buttered 13 x 9″ pan. Cool until room temperature. Cut into small squares and store in an airtight container. This fudge is great room temperature or stored in the refrigerator. I have made this recipe every year since 1978. Enjoy!
1 box of yellow cake mix, I use Duncan Hines
2 8 ounce dairy topping, like Cool Whip, thawed
2 cans of whole berry cranberry sauce
2 Tablespoons hot water
1 bag of Bits of Brittle Toffee Bits
1 box of instant vanilla pudding
1/2 gallon of egg nog
Christmas sprinkles, optional
Gingerbread man cookie, optional
Preheat oven to 350 degrees. Make cake according to package directions. Instead of adding water, use one cup of egg nog instead. Bake in a 13 x 9 pan for 23-28 minutes and cool.
Prepare pudding according to package directions. Instead of using milk, use egg nog instead. Beat egg nog and pudding together on high speed for about four minutes. Put in refrigerator to set. That should only take about 5 minutes but you can do this the day before.
Open a can of whole cranberry sauce. Put in a bowl and add 1 Tablespoon of hot water. Stir and this will become smooth and easier to spread. I just opened one can at a time. Easier for me to keep the cranberry layer even.
Cut up cake into pieces and make that the first layer of the trifle. Use the pudding for the next layer. Spread a layer of whip topping on top of the pudding. Add a layer of cranberry sauce. You will use the entire can for each layer. Next sprinkle on the toffee bits and repeat the layers. For the last layer I added a layer of whip topping on top of the cranberry sauce and covered the whip topping with toffee bits. I used a 1M tip to decorate the top of my trifle. Added sprinkles and a Pepperidge Farm gingerbread man cookie. This can be made a day ahead. Keep refrigerated until read to serve. Enjoy!
I grew up believing my Dad’s favorite cookie was chocolate chip. My Dad loves those too but his mothers (my Nana) oatmeal cookies were his favorite. Recently I dug up her recipe and made a batch for my Dad. They were delicious, raisins and all. I am not a huge raisin fan so I did use my preference, golden raisins. I admit, I loved them too.
1 1/4 cups packed brown
2 1/2 sticks butter, room temperature
2 teaspoons vanilla
1 egg, room temperature
1 1/2 cups flour
1 teaspoon soda
1/2 teaspoon salt
3 cups of rolled oats oats
1 cup of raisins, I used golden raisins*
1 cup of chocolate chips, optional if you do not to use raisins
Preheat oven to 375 degrees.
In a mixing bowl, cream butter and brown sugar. Add vanilla and eggs. In a separate mixing bowl, combine flour, soda and salt. Gradually add flour mixture to wet ingredients. Stir in oats and raisins or chocolate chips if you are not using raisins. Drop by tablespoons on an ungreased cookie sheet. Bake for 8 -10 minutes. Eight minutes will give you a chewy cookie and 10 minutes will give you a crunchy cookie. Cool for a minute on the cookie sheet and cool completely on a cooling rack before storing in an air tight container.
*Golden raisins are my personal preference. I think they are not as dried out as brown raisins. However, when golden raisins are baked, they do turn brown. 😊