Bread Pudding on a rainy day

Bread pudding

It’s 42 feels like 35 degrees Fahrenheit.

I’m cold.

The house is cold.

I just wanted ONE WEEK of perfect weather where I wouldn’t need the air conditioner or the heater. However, Dallas has other plans and decided to skip Fall and go right into Winter. Rainy cold days call for the oven to be on with something sweet cooking up.

I made a loaf of Amish White Bread the other day. We loved eating it with meatball sandwiches, and butter with jelly. The last of it was begging to be made into bread pudding.

Big, crusty, loaf of white bread. 

With a bread machine, this bread is super simple… just toss the ingredients in and let it do its thing.

If you have left overs, try out this bread pudding:

Bread Pudding II

Ingredients

  • 6 slices day-old bread
  • 2 tablespoons butter, melted
  • 1/2 cup raisins (optional- I substituted for semisweet chocolate chips)
  • 4 eggs, beaten
  • 2 cups milk
  • 3/4 cup white sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Break bread into small pieces into an 8 inch square baking pan. Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins.
  3. In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.
  4. Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.

5k made it: First day of fall oatmeal cookies.

We ate these as they came out of the oven. Perfect to welcome the first day of Fall. I used craisins instead of raisins and they were absolutely perfect. Perfect chewy, perfect spice, just perfect.

Check out the recipe at allrecipes.com or:

Recipe By:Beth Sigworth

“With a little experimenting, I came up with these chewy, spicy, oatmeal raisin cookies. They make your kitchen smell wonderful while they are baking. They almost remind me of Christmas because the spices smell so good.”

Ingredients

1/2 cup butter, softened

1/2 cup butter flavored shortening

1 cup packed light brown sugar

1/2 cup white sugar

2 eggs

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon salt

3 cups rolled oats

1 cup raisins

Directions

Preheat oven to 350 degrees F (175 degrees C).

In a large bowl, cream together the butter, butter flavored shortening, brown sugar, white sugar, eggs, and vanilla until smooth. Combine the flour, baking soda, cinnamon, cloves, and salt; stir into the sugar mixture. Stir in the oats and raisins. Drop by rounded teaspoonfuls onto ungreased cookie sheets.

Bake 10 to 12 minutes until light and golden. Do not overbake. Let them cool for 2 minutes before removing from cookie sheets to cool completely. Store in airtight container. Make sure you get some, because they don’t last long!

16k people have made this five star chicken pot pie.

This was such an easy dinner. I thought I was being adventurous by making this for dinner on an average Thursday night. However, this chicken pot pie came together quickly and in only one pot and one pan. Less dishes is always a win in my recipe book!

What made me even more intrigued to make this was the number of people that have tried this recipe- 16k people, with 8k reviews averaging 5 stars at allrecipes.com! That’s a lot of successful chicken pot pies.

There was not a crumb left over. I was worried when I cut into it that it would be a soupy mess, but it held together perfectly. Yum.

“A delicious chicken pie made from scratch with carrots, peas and celery.”

Ingredients

  • 1 pound skinless, boneless chicken breast halves – cubed
  • 1 cup sliced carrots
  • 1 cup frozen green peas
  • 1/2 cup sliced celery
  • 1/3 cup butter
  • 1/3 cup chopped onion
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon celery seed
  • 1 3/4 cups chicken broth
  • 2/3 cup milk
  • 2 (9 inch) unbaked pie crusts

Directions

  1. Preheat oven to 425 degrees F (220 degrees C.)
  2. In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
  3. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
  4. Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
  5. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

 

Blueberry Muffins

So I am not going to win an award for my food pictures. I do not spend time artfully posing food in such a way that each crumb is accounted for- just not going to happen. I usually snap a picture while a one year old is screaming at me while biting his older brother.

While scrolling through Pinterest you will see wonderfully posed foods with the perfect lighting, but are the recipes good? Who knows.

I only post recipes that have been reviewed over a thousand times on allrecipes.com and have at least a 4.5 star average review. So, when I tell you these muffins are fantastic… many people agree with me- 9k people have reviewed it and 19k people have made it according to allrecipes.com.

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You can see the recipe here or below.
Recipe By:Colleen
“These muffins are extra large and yummy with the sugary-cinnamon crumb topping. I usually double the recipe and fill the muffin cups just to the top edge for a wonderful extra-generously-sized deli style muffin. Add extra blueberries too, if you want!”

Ingredients

  • 1 1/2 cups all-purpose flour
  • 3/4 cup white sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/3 cup vegetable oil
  • 1 egg
  • 1/3 cup milk
  • 1 cup fresh blueberries
  • 1/2 cup white sugar
  • 1/3 cup all-purpose flour
  • 1/4 cup butter, cubed
  • 1 1/2 teaspoons ground cinnamon

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
  2. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
  3. To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
  4. Bake for 20 to 25 minutes in the preheated oven, or until done.

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