Peachy Breakfast Bread Pudding

How about breakfast?  Rarely do I chose to wake up before the sun, on the rare occasion that happens, I apologize to anyone who crosses my path.  I'm a bear in the morning, specially without something sweet and some caffeine.  I do actually make breakfast type foods, yet it's usually for a "special breakfast-supper" that my kids love.  However, I decided to make a nice breakfast before my husband Chris went to work.... yet this one I needed to start the night before.

I've had random recipe cards floating around my cookbooks and this one just appealed to me.  Of course, I follow directions but I tend to add things and change things here & there.  Originally this was a recipe on a Pillsbury card, but I've adapted it, as follows....

INGREDIENTS:
7 C cubed bread (cinnamon swirl bread was requested, but I didn't have it, I just added a bit more cinnamon later.  Fixed!)
8 eggs
2 C milk
1 1/2 C peach juice (from the can)
Cinnamon
Nutmeg
1 lg can (30oz or so?) of peaches (I had halved peaches, sliced them thinly)
1 C maple syrup

DIRECTIONS:
1) Grease 13x9 glass baking dish with butter or cooking spray.  Spread 1/2 the bread crumbs evenly.  Spread the next layer with all the peaches then top with the rest of the bread squares.

2) In a large bowl, beat eggs, milk, 1/2 C of the peach juice, cinnamon and nutmeg until well combined.  Pour over bread.  Cover: refrigerate at least 4 hours or overnight.

3) Heat oven to 350'.  Uncover baking dish.  Bake 45-50 minutes or until set and top is golden brown.  Cut into squares.  

4) Mix together the 1C of syrup and 1C of peach juice until fully mixed together.  Top each square with syrup mixture and enjoy!!  

This turned out so good, my picky-morning-eaters even ate it..... and wanted more!  It's warming and comforting and couldn't have went over better on such a dreary, rainy, chilly morning.  (Plus, I got a nap later, so I wasn't such a grumpy goose all day, either!!)  

The original recipe did not call for any peaches... it was just cinnamon bread & syrup for flavor.  My family loves fruit, so I thought it'd be great to add it in there.  It was.

Well played, me... well played.

Smashed Potatoes

My family is definitely a meat-and-potatoes type family, so I'm always looking for new & yummy ways to make use of potatoes.  I also am quite addicted to Pinterest.  I pin, pin, pin, pin.... but I do actually try some of the recipes I find on there.  This one is for smashed red potatoes... or as this lady cook calls it "Crash Hot Potatoes".  I'll give you the link, there are many more pictures on her site than I took of my own potatoes, but the directions & ingredients are pretty much exact.

INGREDIENTS:
9 small red potatoes (or any small potato, I counted out about 3 per person)
Olive oil
Salt & Pepper (Kosher salt) 
Any herb you like, I used fresh Rosemary

DIRECTIONS:
1) Boil salted water in a large pot, then put in as many potatoes as you needed to cook.  Keep them in there until "fork-tender".  This part I found trickier than I had planned.... too hard potatoes and you'll be unable to smash without them flying across the kitchen (Dangerous!!) .... too soft potatoes and you'll end up with somewhat mashed potatoes and not the cute little potato-cookie-like things that the website suggest.

2) Generously oil the cookie sheet.  Not enough oil will make them stick... and again will end up with potatoes flying across the room.... so don't skimp!

3) Place the boiled potatoes on the sheet - spaced out adequately.  Now (tricky part) gently press down on them.  You may use a masher, glass-cup bottom (I found this makes them fly faster, so I stuck to the masher) or whatever else suites you.  Try to keep the peel intact on the bottom of the potato-cookie but the top open & smashed up.  So.... again, gently is the key word here!!

3) Next brush tops with more olive oil (or melted butter, this always adds flavor... and fat... and yumms).  Then salt with your big, chunky Kosher salt (potatoes tend to need quite a bit of salt, so no skimping here, either) and sprinkle pepper.  Then top with your herb(s) you've chosen.

4) Bake 20-25 minutes in an oven set at 450'.  That's it!!

Sorry - I don't have a better "After" picture... the potatoes are hidden behind my tomato basil chicken.  (Wonderful winged-it-recipe I will share with you when I have the time to write it all down)  But surely check out the original link, she's got more pictures and an absolutely YUM "After" picture!!

http://thepioneerwoman.com/cooking/2008/06/crash-hot-potatoes/

They turned out absolutely wonderful!!  They are flavorful.  They are soft & crunchy at the same time.  Even my oldest son complimented me on them.... normally I just get "mmm"s and grunts.  That's huge!!

Try them!! 

Let me know how you loved this yum!!

Better Than Sex Cake.... Really?

Well.... I've heard about it quite a bit, I've done my research and found many different recipes for it - like most delicious desserts, there are many ways to put it together.  I have to admit - this cake was totally yummy however I can't totally stand behind the given name.  But it sure was better than something... hm.  Here's the version of this cake that I tried... hope you enjoyed it, too!!

** Picture came out so blurry... what a shame! **

INGREDIENTS: 
Chocolate cake (& necessary items to make said cake)
1 can sweetened condense milk
1 small jar of hot fudge topping / sauce
1- 8 oz tub of Cool-Whip
4-5 crushed Health bars

DIRECTIONS:
1) Make cake according to directions on the box

2) Once out of the oven, while still warm, poke large holes all over the top with handle of wooden spoon.  Poor whole can of sweetened condensed milk over the whole cake.  Let it cool completely.

3) Pour fudge topping over the whole top of the cake in an even layer.  Next spread on a layer (thick or thin) of the Cool Whip and then top whole cake with the crunched up Heath bars.

That's it.... Yumm, huh?  I really enjoyed this cake, and also got a number of different ideas on new cakes while making this one.  When I try one of my idea-creations, I'll definitely post them on here and let you know if it's good or fail.  Hehehe - either way, in my house, it'll get eaten.

Hope you're cake is better than something.... 

Just not better than sex.

That'd be a shame!

Italian Soda

I've seen these recipes all over - I've even pinned one.  However, I seem to be drawn to the ones that add a little cream to them.  I've combined them, which isn't hard because they are very similar.... and I've come up with this one.

One of the main ingredients is the flavor syrup and that makes me really frustrated because in my area the only types of Torani flavored syrups available are for coffees, so there's not many yummy fruit choices.  The best one I found was raspberry, so I did what I could with it.  So... here goes:

INGREDIENTS:
Flavored syrup (Torani brand is best, fruit flavor seems most popular.  I wanted strawberry, but o well... I used raspberry.)
Soda water / Club Soda (I actually used the flavored carbonated waters... again raspberry flavor)
1/2 & 1/2 cream (milk or any type of cream is suitable, according to what I've read)
Ice
Whipped cream (from a can!!!  Yum!)

DIRECTIONS:
1) Pour in flavored syrup first.... 1-2 tbsp, depending on your liking

2) Pour in equal amount of cream & whisk together

3) Fill with ice, either a little or almost all the way to the top

4)  Pour in your soda of choice, leaving a small rim at the top

5) Top with a good sized dollop (don't you just love that word) of whip cream from a can

** Now, I've had issues with this recipe, and I've made it differently each time (3 times, so far) and have not found a good combination or order that doesn't result in slightly curdled milk/cream.  Of course, you could just leave out the cream ingredient, but it just tastes so good with it!

I've come across this website with a list of different flavor combinations you might like to try!
http://www.kaldi.com/torani-italian-sodas.htm

If anyone has tried this and used cream and NOT had it curdle at all.... please send me a note on how in the world you did it.  Mine tastes awesome anyway, but I would love to know that secret!!

Thanks for reading - - Enjoy this drink!!

New York Cheesecake

I LOVE cheesecake!  It MAY be my very favorite type of dessert.... at the moment.  I'm sure once I try another totally yummy sugary dessert, that one will be my favorite, but for now... it's cheesecake.  My husband Chris, who always thinks about me, picked me up a Desserts cookbook at TJMaxx on sale one day and I immediately fell in love with it.  Why?  Because it's cover is bright red strawberries and has a bit of padding on it... as a book, in general, it's very appealing.  When I finger through the recipes - there is a variety of yum's.  From delicate to homey, from hard to oh-so-easy.  I love this book and made a vow to myself to make more and more from it.

I've made this cheesecake for my family so many times, but we tend to eat it so quickly I never remember to take a picture.  Once I do - I'll post my own, instead of using this generic (yet still scrumptious-looking) picture I got from google.  So... before I continue to repeat myself with how incredible this certain cheesecake is... let me share the recipe: 

INGREDIENTS:

6 tbsp butter

7 oz graham crackers, crushed

sunflower oil (for brushing)  (Any sort of oil will work, really)

1 3/4 C cream cheese

2 large eggs

3/4 C superfine sugar (I've used regular sugar & sugar that I've put through a grinder, it all works...)

1 1/2 tsp vanilla extract

2 C sour cream

DIRECTIONS: 

1) Melt the butter in a pan over low heat.  Stir the crackers, then spread in an 8 in springform pan brushed with oil.  (I used a plain 8in pie pan, works just fine!)  Place the cream cheese, eggs, 2/3 of the sugar, and 1/2 teaspoon of vanilla extract in a food processor.  Process until smooth.  

2)Pour over the cracker base and smooth the top.  (I shake it gently side to side to smooth the top, works wonderful!)  **Depending on the topping I'll make for this, I tend to add a little bits of shaved lemon rind onto the crust before I put the cream cheese layer on... it's all on taste.  Play with it, that's the fun of cooking! ** 

3)Place on a baking sheet and bake in a preheated oven, 375' for 20 min until set.  Remove from oven and leave for 20 to cool.... leave the oven switched on!

4) Mix the sour cream with the remaining sugar and vanilla extract in a bowl.  Spoon over the cheesecake.  Return to the oven for 10 minutes, let cool, then chill in the refrigerator for 8 hours or until set.

The finished cheesecake will show you two obvious layers and it's SO delicious!!  Top with any fruit topping of your choice... go wild, keep it simple or just eat it plain... it's that good! 

 Here's the cover of the book - in case you want to look for it.  Mine automatically opens to the cheesecake on page 190 because that's the most used recipe in the book!

Love the yum!!

Juicy Beef Sandwiches

These sandwiches are quick & easy to make but taste like they come from a fancy sandwich shoppe.  I've made these in many different ways over the past few years and it's reached the place where we are happy & satisfied with the outcome!!  They are very yummy - - sure to please!!! 

Juicy Beef Sandwiches

3 pkgs of thin sliced sandwich roast beef (7-8oz per pkg)
1 can of Beef consomme
1 can of French Onion Soup
1 beef bullion cube
1/2 large white onion, sliced into slivers
Sour dough sandwich buns/rolls (makes about 6-8 sandwiches)
Pinches of your favorite white shredded cheese (I like Mozerella)
butter, parsley (dried), S&P, chili powder

**Additional options: Sliced mushrooms, sliced green beens, slivers of green peppers

1) Turn your oven on to the Broil setting....   Then in a large pan (I use my wok, I love my wok!!) combine the 2 cans of soup, 1 can of water, beef cube & a few pinches of dried parsley and heat on medium.  While that's working - slice up the onion & add into the pan... heat until boiling.  (This is where you'd add your other veggies, if you have it or want it.)  

2) Once boiling & the onions are tender: separate the sliced roast beef & put all the meat into the same pan with the soup.  Make sure you get it all mixed together and fully submerge the meat in the soup mixture.  Lower the heat to a little under medium and let 'simmer'.  

3) Meanwhile:  Open your buns/rolls & spread a thin layer of butter on each side & place open faced on an oven safe pan (a small pizza pan is what I use).  Lay down an even layer of shredded cheese on both sides of the buns, then lightly sprinkle parsley, garlic powder and chili powder on top of the cheese & place it under the broiler.  (This only takes a few minutes... maybe 4 or 5, before the cheese looks melted and bread gets a bit crunchy... yum.)

4) Once browned and melted take the buns out & top the bottoms with as little or as much of the roast beef as you like.  Put some reserved soup that your beef was cooking in into a small glass dipping dish for your sandwich.... place the lid on your sandwich and you're done!!  Enjoy!!

Old Fashioned Orange Layer Cake

I enjoy baking but I'm not good at it.  Measuring specifics.... timing things in the oven.... and truth be told, I'm quite afraid of sticking my arms in the oven (I've often had Chris do it for me, which he's more than happy to do. Not sure why, guess he feels needed when I cook, now.)  But I try.  I try and try and try and things still don't turn out perfect, just like this cake.  Boy does it taste good, my execution however has quite a bit to be desired!!!

Old Fashioned Orange Layer Cake

(.....for the cake)
2 C granulated sugar
1 C soft butter
5 eggs (at room temp)
1 Tbsp grated orange zest
1/2 C orange juice
2 1/2 C self-rising flour
1 C milk

(.....for the icing)
1/4 C butter
1 Tbsp grated orange zest
1/3 C orange juice
1 lb powder sugar

1) Preheat (PH) oven to 350', grease and flour 2 9" round cake pans.

2) Combine sugar & butter, cream well with mixer.  Add in eggs & orange zest.   Once creamed, add in the flour and milk, alternating; beat well & pour into the two round pans.

3) Bake 22-25 min (mine had to bake over 35min, so adjust accordingly - using the toothpick trick.)  Cool in the pans for 15+ min, remove from pan & cool completely.

4) Mix all the icing ingredients together but only 1/2 the powder sugar - on low with your mixer.  Gradually add the rest of the sugar in, while mixing.

5) Put the icing on top of 1 cake (about 1/3 C).... layer the cake & ice the whole cake, top & sides!

And you're done!   Hopefully yours turns out a bit better than mine, but tastes just as good!!  Looks bad, taste yummy!