Chocolate Raisin Bread Pudding

Presentation of bread pudding when baked in a loaf pan is much more appetizing than the usual bread pudding blob!

Ingredients:
4 cups stale bread, cubed
2 cups milk
1/2 cup butter, melted
1 cup sugar
1/2 cup brown sugar
2 tbsps cocoa powder
4 eggs
1 tsp vanilla
1 cup chocolate chips
1 cup raisins

I keep a bag in the freezer to collect bread crusts, heels and stale pieces (any kind of bread) until I've accumulated enough for a bread pudding. Then I'm ready to cut it in chunks.

Place half the cubed bread in a greased 9 X 5" loaf pan followed by half the chocolate chips and raisins. Add the remaining bread, then the remaining chips and raisins.

Mix the milk, sugars, cocoa, eggs and vanilla together, then whisk in the melted butter. 

Ladle this mixture into the loaf pan slowly letting it seep down in between the bread. Let it sit 15 minutes. (Sorry for the blurry picture)

Cover with foil and bake on a cookie sheet (because it's pretty full!) at 375 F for 50 minutes.

Remove the foil and bake an additional 10 minutes.

Once cooled it slices perfectly!

No need for pudding sauce as it is sweet enough on it's own.

Mediterranean Garlic Spinach

So simple, yet so darn satisfying!

Ingredients:
3 cups spinach, packed
zest and juice of 1/2 a lemon
2 garlic cloves, minced
1 tbsp olive oil
1 tsp capers with their juice
black olives, about 12
salt and pepper

In a large pan heat the olive oil then add the garlic and cook until fragrant, about 1 minute. Add the capers and black olives along with the spinach. Toss and cook 1-2 minutes until the spinach just begins to wilt.

Finish with the zest and juice of 1/2 a lemon and salt and pepper to taste. Remove from heat. 

Serves 2

Had it alongside some leftover cooked spaghetti. Warmed the pasta and some cooked chicken in a pan with some olive oil, salt and pepper. Some of the spaghetti got a little crispy which I thought was yummy...my husband didn't think so though. He did however eat all his spinach!

Ham and Scalloped Potato Casserole

Made this a few days after Easter but just got around to posting it now. Don't worry I haven't had leftover ham hanging around this long!

Ingredients:

2 - 3 cups cooked ham, roughly chopped
3 large potatoes (Russet, Yukon Gold) thinly sliced
1 medium sweet potato, thinly sliced
1 medium onion, sliced
1/4 cup butter
1/4 cup flour
2 cups milk
1 tsp salt
pinch black pepper
1 cup shredded cheese (cheddar, swiss)
paprika

Butter a 9" baking dish and layer the potatoes and onions, but not the sweet potato. Next layer the ham on top.

Final layer is the sweet potato.

Now make the sauce...melt butter in a saucepan and add the flour. Cook 1 minute. Whisk in the milk and cook 1 minute more. Add the salt and pepper and pour into the casserole.

Top with cheese and a few sprinkles of paprika and bake at 375 F for 1 hour uncovered or until beautifully golden. The potatoes should be tender, if not pop it back in the oven for a few more minutes.

Add a quick kale salad to the plate and you have a complete meal!

Serves 4

Beef and Broccoli Stir Fry

Upgrade your beef and broccoli with all the goodies found in this stir fry! Way better than takeout!

Ingredients:

3/4 lb sirloin steak, thinly sliced

Marinade:
1/4 cup soy sauce
1 tbsp lime juice
1 tbsp brown sugar
1 tbsp cornstarch
pinch baking soda
salt and pepper to taste

1 tbsp vegetable oil
4 garlic, sliced
1 tsp ginger, grated
1 broccoli, cut in florets
1 large red pepper, sliced
2 small onions, sliced
3 large radishes, sliced
2 cups kale/spinach
3 pineapple rings, cut in chunks 
sesame seeds

Sauce:
1/4 cup water
4 tsps cornstarch
1/2 cup hoisin
3 tbsps brown sugar
1 tsp sesame oil
pepper to taste

Mix the marinade together...soy sauce, lime juice, brown sugar, cornstarch, baking soda, salt and pepper. Add the beef, stir to coat and refrigerate 30 minutes.

Add 1/4 cup water to a large skillet, add broccoli, cover and bring to a boil for 1 minute, then remove to a plate.

Combine the sauce ingredients and set aside.

Heat 1 tbsp vegetable oil in large skillet or wok. Add beef and cook 1 minute, then add the onion, garlic and radishes. Cook 2 minutes.

Stir in the rest of the prepared vegetables and pineapple and cover for 2 minutes.

Make a well in the center and whisk in the sauce, then stir and coat everything for 1 minute.

Look at that glaze!

Serve with rice and garnish with sesame seeds.

Serves 4

Peas and Pearl Onions

Here's a simple classic side dish

Ingredients:

6 oz (175 g bag) pearl onions
3 cups frozen peas
2 tbsps butter
pinch of sugar
1/2 cup chicken broth
1 tsp dried basil
1/2 tsp garlic powder
1/2 tsp dried parsley
salt and pepper to taste

First time I used these little mini onions I thought...Wow, these will be a major pain to peel! But here's the trick...

Cut little X's on the stem end of the onion. Boil a pot of water, then carefully drop the unpeeled onions in. Boil for 3 minutes then remove and cool.

Pinch the pointed end of each onion and squeeze. They pop right out of the peel! Trim off the stem end and you're good to go!

Melt the butter in a saucepan and add the onions. Toss on medium heat until very lightly golden.

Add the broth, sugar, peas and seasonings. Cover and simmer for 3 minutes. Remove the lid and cook until any liquid is reduced, about 2-3 minutes.

Serves 6-8

Impossible Mini Quiche

If you're not a morning person, just make these the night before.  They'll be ready for you to zap in the morning for a quick and delicious breakfast. The "impossible" is how the baking mix makes a no fuss crust.

Ingredients:
4 mushrooms, thinly sliced
1/2 tsp oregano
3 eggs
1/3 cup milk
2 oz cream cheese
1/3 cup Bisquick baking mix (or homemade, see recipe at end of this post)
salt and pepper to taste
your favourite veggies...red onion, cherry tomatoes, kale,etc.

Butter your ramekins...I used 1 - 5" and 2 - 3" ramekins.
Divide mushrooms and red onions if using between the dishes.

Beat the eggs then add milk, cream cheese, baking mix, oregano, salt and pepper. Pour into dishes.

Top with whatever you like. Here I used cherry tomato halves...

and a little chopped kale.

Bake at 375 F for 25-30 minutes or until the centers are just set.

Run a spatula around the edge and slide the little quiches out onto a plate.

These can be made ahead and heated up during the week for a quick breakfast. They can even be frozen although I don't know if I would freeze the ones with tomatoes.

Homemade Bisquick baking mix recipe link:
https://hotandcoldrunningmom.blogspot.com/2016/03/homemade-bisquick-baking-mix.html

Lemon Mascarpone Frosting

Pay no attention to my inability as a cake decorator...but you've got to try this frosting! It's spreadability is the best!

Ingredients:
1 cup butter, room temperature
8 oz mascarpone cheese, room temperature
zest of 1 lemon (or more)
1 tsp lemon juice
4 cups icing sugar

Cream together the butter and mascarpone, then mix in the zest and lemon juice.

Add the icing sugar in 1 cup at a time until smooth.

You could add a drop of yellow food colouring if you like but this light yellow was all natural.

I might try it with just 3 cups of icing sugar next time and the zest of 2 lemons because there's definitely going to be a next time!

Original recipe from: butternutbakeryblog.com/lemon-cupcakes-with-mascarpone-buttercream