Pecan Pie Bread Pudding

What You'll Need

• One (16 oz) loaf day old French bread
• Two and One half cup milk
• One cup half & half
• Four eggs, lightly beaten
• One cup granulated sugar
• One Tablespoon vanilla
• 1/8 teaspoon salt
• One half cup butter, softened
• One and One half cup packed brown sugar
• One cup pecan, chopped

How to Make It

1. Preheat oven to 350 degrees F.
2. Cube bread the place in a large bowl.
3. In another bowl, beat eggs, milk, half & half, sugar, salt, and vanilla to eggs; whisk.
4. Pour over bread. Allow to sit 5 to 10 minutes
5. In another small bowl, combine with a fork, softened butter, brown sugar, and pecans.
6. Mixture will have the consistency of wet sand.
7. Pour half of the bread mixture into a 8x8 inch pan.
8. Top with half the pecan mixture.
9. Spoon remaining bread mixture over and top with remaining pecan mixture.
10. Press down into pan slightly.
11. Pan will be really full.
12. Top with remaining pecan mixture.
13. Place pan on a cookie sheet with a edge to catch mixture that may boil over.
14. Bake at 350 degrees F 45 to 55 minutes.
15. Center will be slightly wiggly, but will set when cool.

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BOSTON CREAM CUPCAKES

What You'll Need

For the Pastry Cream:

• One Third cups heavy cream
• Three egg yolks
• One Third cup granulated sugar
• 1/8 tsp salt
• Four teaspoons cornstarch
• Two tablespoons unsalted butter, chilled and cut into 2 pieces
• One half teaspoons vanilla extract

For the Cupcakes:

• Three quarter cups all-purpose flour
• One cup granulated sugar
• One half teaspoons baking powder
• Three quarter teaspoon salt
• Twelve tablespoons unsalted butter, softened but still cool, cut into Twelve pieces
• Three eggs
• Three quarter cup whole milk
• One half teaspoons vanilla extract

For the Chocolate Glaze:

• Three quarter cup heavy cream
• One quarter cup light corn syrup
• Eight ounces bittersweet chocolate, finely chopped
• One half teaspoon vanilla extract

How to Make It

Make the Pastry Cream:

1. Heat the heavy cream in a medium saucepan over medium heat until simmering, stirring occasionally.
2. Meanwhile, whisk the egg yolks, sugar and salt together in a medium bowl.
3. Add the cornstarch and whisk until the mixture is pale yellow and thick, about 15 seconds.
4. When the cream reaches a full simmer, slowly whisk it into the yolk mixture.
5. Return the mixture to the saucepan and cook over medium heat, whisking constantly, until it's a thick pudding consistency, One to Two minutes.
6. Remove the pan from the heat and whisk in the butter and vanilla extract until the butter is completely melted.
7. Transfer the pastry cream to a small bowl and press plastic wrap directly on the surface.
8. Refrigerate until set, at least Two hours or up to Two days.

Make the Cupcakes:

9. Preheat oven to 350 degrees F.
10. Line a standard 12-cup muffin pan with paper liners and set aside.
11. In the bowl of a stand mixer fitted with paddle attachment, combine the flour, sugar, baking powder and salt on medium-low speed.
12. Add the butter and mix until the mixture resembles coarse sand.
13. Add the eggs, gently mixing until incorporated.
14. Add the milk and vanilla extract; to avoid splatter, blend on low and then increase to medium, mixing until light and fluffy and no lumps remain, about Three minutes, stopping to scrape the sides and bottom of the bowl halfway through.
15. Batter will be almost a bit "foamy" to the touch.
16. Fill the muffin cups three-quarters full and bake until a toothpick inserted into the center of a cupcake comes out clean, 19-20 minutes.
17. Let the cupcakes cool in the pan for Five minutes, then transfer them to a wire rack to cool completely.

Make the Glaze:

18. Combine the heavy cream, corn syrup, chocolate and vanilla in a small saucepan over medium heat, stirring constantly, until smooth.
19. Set the glaze aside to cool and thicken at room temperature at least One hour.

Assemble the Cupcakes:

20. Using a paring knife, cut into the center of the cupcake at a 45-degree angle about 1/8-inch from the edge and cut all the way around.
21. Remove the cone and cut away all but the top One quarter inch, leaving a small disk of cake.
22. Fill the inside of each cupcake with room-temp pastry cream and top with the disk of cake.
23. Spread the chocolate glaze over top of each cupcake, covering the top completely.
24. Refrigerate the cupcakes until the glaze is set, about Ten minutes.
25. Serve at room temp.

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Smoked Brisket Grilled Cheese

What You'll Need

• Eight slices thick-cut bread
• Four oz. Gruyere cheese, grated
• Four oz. Monterrey Jack cheese, grated
• Four oz. sharp cheddar cheese, grated
• Four Tbsp barbecue sauce
• One half tsp Italian seasonings
• One quarter tsp garlic powder
• salted butter, room temperature
• Twelve oz. (~Two cups) smoked beef brisket, chopped (see note)

How to Make It

1. Preheat large griddle or cast-iron skillet over medium-low heat.
2. Butter one side of each of the slices of bread.
3. Sprinkle Italian seasonings and garlic powder on top.
4. Place one slice of bread buttered-side down.
5. Layer grated cheeses, beef brisket and barbecue sauce on top of bread.
6. Top with another slice of bread buttered-side out.
7. Place sandwiches onto griddle. Cook on medium-low heat for 3-4 minutes, or until bottom slice of bread is golden brown.
8. Flip and continue cooking until other side is golden brown and cheese has completely melted.

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My Favorite Meatballs Recipe

What You'll Need

• One lb ground mild italian sausage
• One pinch salt and pepper
• One quarter cup mozzarella (shredded)
• One quarter cup olive oil
• One quarter cup white onion (chopped finely)
• Three clove garlic (minced)
• Three tbsp italian bread crumbs

How to Make It

1. In medium bowl, combine first Six ingredients.
2. Shape meat into balls (slighlty smaller than a golfball)
3. Heat olive oil in medium skillet over medium-high heat.
4. Add meatballs.
5. Fry meatballs for 15 minutes (turning every Two mintues and constantly spooning oil on top) or until fully cooked.

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CROCKPOT PINEAPPLE MOONSHINE

What You'll Need

• One 56 oz Can Pineapple Juice
• Two Cups Sugar
• 3/4th liter Everclear Grain Alcohol or Vodka

How to Make It

1. Add pineapple juice and sugar to crock-pot.
2. Cook on LOW for two hours with lid slightly ajar.
3. Allow mixture to cool completely before adding in Alcohol.
4. Add in alcohol and mix well.
5. Pour mixture into four Quart Canning Jars.
6. Add lids and rings to jars.
7. Store in a cool dry place.

Cinnamon Roll Pancakes

What You'll Need

Cinnamon Filling:

• Four tablespoons unsalted butter, melted
• One quarter cup + Two tablespoons packed light brown sugar
• One half tablespoon ground cinnamon
• Cream Cheese Glaze:
• Four tablespoons unsalted butter
• Two-ounces cream cheese, at room temperature
• Three Quarter cup powdered sugar
• One half teaspoon vanilla extract
• Pancakes: (Can also use a box)
• One cup all-purpose flour
• Two teaspoons baking powder
• One half teaspoon salt
• One cup milk
• One large egg, lightly beaten
• One tablespoon canola or vegetable oil

How to Make It

1. To make the cinnamon filling: Combine brown sugar, melted butter, and cinnamon in a medium size bowl.
2. Scoop into a baggie and set aside.
3. For the glaze: In a small pan melt the butter over low heat.
4. Whisk together the cream cheese, vanilla and powdered sugar.
5. Take off of the heat and set aside until ready to use on pancakes.
6. To make the pancakes: Combine flour, baking powder and salt.
7. Whisk together the milk, egg, and oil.
8. Heat skillet to medium low. Once preheated, spray with non-stick spray.
9. Add about One half cup of the batter to the skillet. Wait until bubbles start to form.
10. Snip the corner of the cinnamon filling, and create a swirl pattern in the center of the pancake.
11. Be careful not to get it too close to the edge.
12. With a wide metal spatula flip the pancake over and continue cooking for an additional 1-2 minutes until golden brown.
13. Wipe out the pan each time and repeat with the remaining batter.
14. Warm the glaze if needed and drizzle over pancakes.

My Favorite Meatballs Recipe

What You'll Need

• One lb ground mild italian sausage
• One pinch salt and pepper
• One quarter cup mozzarella (shredded)
• One quarter cup olive oil
• One quarter cup white onion (chopped finely)
• Three clove garlic (minced)
• Three tbsp italian bread crumbs

How to Make It

1. In medium bowl, combine first Six ingredients.
2. Shape meat into balls (slighlty smaller than a golfball)
3. Heat olive oil in medium skillet over medium-high heat.
4. Add meatballs.
5. Fry meatballs for 15 minutes (turning every Two mintues and constantly spooning oil on top) or until fully cooked.

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REESE’S KRISPIE NO-BAKE COOKIES

What You'll Need

• 1/3 cup semi-sweet chocolate chips
• four 1/3 cup Rice Krispies
• One cup chopped Reese’s Peanut Butter cups, chopped (I used the mini ones and quartered them but you can use any size)
• One cup corn syrup
• One cup sugar
• One half cup creamy peanut butter

How to Make It

1. Melt sugar, corn syrup and peanut butter in a saucepan over medium heat.
2. Stir until smooth and then remove from heat.
3. Add the Rice Krispies and stir to combine. Add the chocolate chips and stir until well mixed.
4. Wait One or Two minutes and then add the chopped Reese’s cups, gently folding them in so that you don’t smash them too much. Drop rounded teaspoons (I used a cookie scoop) of the mixture onto a cookie sheet lined with wax paper.
5. Let cool and then enjoy!
6. Products that will help you re-create this recipe at home:
7. Nonstick 1-quart saucepan
8. Reese’s mini Peanut Butter cups
9. All Natural wax paper

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Strawberry pretzel salad Recipe

What You'll Need

• One (Eight-ounce) can crushed pineapple
• One (Eight-ounce) container whipped topping
• One (Eight-ounce) package cream cheese
• Three Quarter cup melted butter
• Three tablespoons sugar, plus Three quarter cup sugar
• Two (Ten-ounce) packages frozen strawberries
• Two (Three-ounce) packages strawberry gelatin dessert mix
• Two cups boiling water
• Two cups crushed pretzels (I use Rold Gold Sticks)
• Whipped topping or whipped cream, to garnish

How to Make It

1. Preheat oven to 400 degrees F.
2. For the crust, mix the pretzels, butter, and 3 tablespoons of sugar.
3. Press this mixture into a 9 by 13-inch pan and bake for Seven minutes.
4. Set aside and allow to cool.
5. In a mixing bowl, beat together the cream cheese and Three quarter cup of sugar.
6. Fold in the whipped topping, and spread over the cooled crust.
7. Refrigerate until well chilled.
8. In a small bowl, dissolve the gelatin in the boiling water, and allow to cool slightly.
9. Add the strawberries and pineapple, and pour over the cream cheese mixture.
10. Refrigerate until serving time.
11. To serve, cut slices and serve with a dollop of whipped topping.

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Jack Snacks Recipe

What You'll Need

• One cup shredded Monterrey Jack cheese
• One medium jalapeno, sliced real thin

How to Make It

1. Preheat oven to 350º.
2. Place a sheet of parchment paper on a metal cookie sheet.
3. DO NOT use a silicone/silpat sheet, waxed paper or foil (unless it’s the special non-stick foil) to bake these or they will not cook properly.
4. Using a tablespoon, scoop up 1 T.
5. of cheese and make a small pile on the parchment. Press it slightly flat.
6. Repeat 15 more times. Place a slice of jalapeno on top of each pile.
7. Pop into 350º oven for about 10-12 minutes.
8. I would recommend browning them a wee bit more than shown in the photo for a firmer snack to serve at parties.
9. These are somewhat pliable if under browned.
10. Allow them to completely cool and fully firm up before removing from the pan for best results.

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Bisquick Cinnamon Rolls Recipe

What You'll Need

• two half cups Bisquick
• 1/3 cup milk.
• One egg
• One half cup chopped nuts
• two Tablespoons butter melted
• 3/4 cup butter, melted and cooled
• One cup powdered sugar
• Two Tablespoons milk
• One teaspoon vanilla
• One cup brown sugar
• One quarter cup granulated sugar
• two tablespoon cinnamon

How to Make It

1. In a large bowl, Combine Bisquick, milk and egg in a bowl using a fork.
2. Mix just until all combined to create a dough.
3. In a medium bowl, combine brown sugar, granulated sugar, cinnamon and nuts.
4. Add Two tablespoons melted butter and stir to moisten. Set aside.
5. Generously flour rolling surface.
6. Flour your hand well also!!
7. Turn dough out onto surface and start patting into a rectangular shape with your hand.
8. Use a rolling pin to thin dough to about one half inch thickness.
9. Do not over-roll, the dough will stick.
10. Once rolled out, pour three quarter cup melted butter over entire surface then spread with pastry brush to even out and get to the edges.
11. Sprinkle sugar/nut mixture over butter.
12. Start rolling dough from long end.
13. Slice into one inch to One half inch slices.
14. I used dental floss to slice mine.
15. It really does work, without mushing the pastry.
16. Transfer slices to a well greased 9 x 13 pan.
17. I used a spatula to make it easier.
18. Bake in preheated 375 degree oven for 25-30 minutes, until just golden brown on tops.
19. Let sit for 5 minutes before serving.
20. Combine powdered sugar, milk and vanilla until desired consistency and drizzle over topped of rolls.

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Vanilla Magic Custard Cake

What You'll Need

• One half cup unsalted butter-melted and slightly cooled
• Two cups milk-lukewarm
• Four eggs-separated
• One quarter cups (150g) powdered sugar
• One Tablespoon water
• One cup (115g) flour
• One teaspoon vanilla extract
• powdered sugar for dusting

How to Make It

1. Preheat the oven to 325°F
2. Lightly grease 8x8 inch baking dish, set aside
3. Whip the egg whites until stiff peaks form, set aside.
4. Beat the egg yolks and powdered sugar until pale yellow.
5. Mix in melted butter and the tablespoon of water (for about 2 minutes) until evenly combined.
6. Mix in the flour until evenly incorporated.
7. Slowly beat in the milk and vanilla extract until well combined.
8. Fold in the egg whites (1/3 at a time, then repeat until all of the egg whites are folded in).
9. Pour the batter into the pan and bake for 40-60 minutes (until the cake is barely jiggly in the center). Baking time might vary depending on your oven or pan you use, but start checking after 40 minutes. If the top browns too quick before the minimum of 40 minutes, you can cover the cake with aluminum foil.
10. Cool the cake completely before dusting with powdered sugar. Even cooled, it will be slightly jiggly because it has custard layer in the center.

Vanilla Magic Custard Cake

What You'll Need

• One half cup unsalted butter-melted and slightly cooled
• Two cups milk-lukewarm
• Four eggs-separated
• One quarter cups (150g) powdered sugar
• One Tablespoon water
• One cup (115g) flour
• One teaspoon vanilla extract
• powdered sugar for dusting

How to Make It

1. Preheat the oven to 325°F
2. Lightly grease 8x8 inch baking dish, set aside
3. Whip the egg whites until stiff peaks form, set aside.
4. Beat the egg yolks and powdered sugar until pale yellow.
5. Mix in melted butter and the tablespoon of water (for about 2 minutes) until evenly combined.
6. Mix in the flour until evenly incorporated.
7. Slowly beat in the milk and vanilla extract until well combined.
8. Fold in the egg whites (1/3 at a time, then repeat until all of the egg whites are folded in).
9. Pour the batter into the pan and bake for 40-60 minutes (until the cake is barely jiggly in the center). Baking time might vary depending on your oven or pan you use, but start checking after 40 minutes. If the top browns too quick before the minimum of 40 minutes, you can cover the cake with aluminum foil.
10. Cool the cake completely before dusting with powdered sugar. Even cooled, it will be slightly jiggly because it has custard layer in the center.

Lemon Butter Chicken

What You'll Need

• eight bone-in, skin-on chicken thighs
• One tablespoon smoked paprika
• Kosher salt and freshly ground black pepper, to taste
• three tablespoons unsalted butter, divided
• three cloves garlic, minced
• One cup chicken broth
• One half cup heavy cream
• One quarter cup freshly grated Parmesan
• Juice of One lemon
• One teaspoon dried thyme
• Two cups baby spinach, chopped

How to Make It

1. Preheat oven to 400 degrees F.
2. Season chicken thighs with paprika, salt and pepper, to taste.
3. Melt 2 tablespoons butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; drain excess fat and set aside.
Melt remaining tablespoon butter in the skillet. Add garlic, and cook, stirring frequently, until fragrant,about 1-2 minutes. Stir in chicken broth, heavy cream, Parmesan, lemon juice and thyme.Bring to a boil; reduce heat, stir in spinach, and simmer until the spinach has wilted and the sauce has slightly thickened, about 3-5 minutes. Return chicken to the skillet.
4. Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F,about 25-30 minutes.
5. Serve immediately.

TACO SOUP RECIPE

What You'll Need

• Two lbs lean ground beef
• One medium yellow onion, chopped
• Two 15 oz cans stewed tomatoes - regular
• One 10 oz can rotel tomatoes
• One 14 oz can pinto beans
• One 14 oz can ranch style beans
• One 14 oz can corn kernels
• Two cups chicken or vegetable broth
• One cup water

How to Make It

1. Brown ground beef in large soup pot with salt, pepper, chopped onion and garlic powder.
2. Drain.
3. Put all the other ingredients in the pot with cooked beef and cook for 1 hour.
4. You can top with grated cheese and crumbled tortilla chips if you like.

Coconut Cake

What You'll Need

• Three cups (360g) cake flour
• One Tbsp baking powder
• One half tsp salt
• Two cups (396g) granulated sugar
• Three quarter cup unsalted butter, at room temperature
• One quarter cup canola oil
• 1/3 cups well shaken canned coconut milk, at room temperature*
• Two large eggs, at room temperature, yolks and whites separated
• One tsp coconut extract
• One half tsp vanilla extract
• Four large egg whites, at room temperature
• 1/8 tsp cream of tartar

Coconut Cream Cheese Frosting

• 12 oz. cream cheese, nearly at room temperature
• 3/4 cup unsalted butter, at room temperature
• One tsp coconut extract
• Five cups (596g) powdered sugar
• One half cups shredded coconut

How to Make It

For the cake:

1. Preheat oven to 350 degrees.
2. Butter 3 9-inch round cake pans and line bottom of each with a round of parchment paper, butter parchment paper and set pans aside.
3. Sift cake flour into a large mixing bowl, then add baking powder and salt and whisk mixture for 20 seconds.
4. In the bowl of an electric stand mixer, fitted with the paddle attachment, blend together granulated sugar, butter and canola oil on medium speed until well combined.
5. Add in egg yolks one at a time and mix until combined after each addition (reserve 2 egg whites), then mix in coconut and vanilla extracts.
6. Working in three separate batches, beginning and ending with flour mixture, add 1/3 of the flour mixture, alternating with 1/2 of the coconut milk and mixing just until combined after each addition (if you don't have the paddle attachment that scrapes the sides of the bowl, stop mixer and scrape sides and bottom occasionally).
7. In a separate mixing bowl, using an electric hand mixer, whip 6 egg whites with cream of tartar on medium-high speed until stiff (but not dry) peaks form.
8. Using a rubber spatula, carefully fold 1/3 of the egg whites into cake batter at a time and fold just combined after each addition (don't over-mix and deflate egg whites). Divide batter among prepared cake pans. Spread batter into an even layer and bake in preheated oven until toothpick inserted into center of cake comes out clean, about 19 - 22 minutes.
9. Allow to cool in cake pan 5 - 10 minutes then run a knife along edges of cakes and invert each onto a wire rack to cool. Cool completely the cut tops to even as needed.
10. Frost top of one layer, add another layer and frost then top with last layer and frost top and sides.
11. Place cake stand over a rimmed baking sheet and sprinkle cake evenly with shredded coconut (pressing gently on sides to adhere. I just did it over a rimmed baking sheet for easier clean up - not a must).
12. Store in an airtight container.

For the Coconut Cream Cheese Frosting:

13. In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter with cream cheese until smooth and fluffy. Mix in coconut extract.
14. Add powdered sugar and whip on medium speed until smooth and fluffy.
15. Chill as needed if frosting seems runny (slightly runny is fine, once you get it frosted the coconut will help it stay in place).

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POTATO SOUP Recipe

What You'll Need

• two halfs pounds baby red potatoes, sliced into small bite sized pieces
• One half lb. uncooked bacon, finely diced
• One medium onion, diced
• One teaspoon salt
• One teaspoon black pepper
• three quarter cup salted butter
• three quarter cup flour
• One quarter bunch freshly chopped parsley
• One cup whipping cream
• One quarter bunch celery, diced
• Eight cups milk
• Three cups water
• Four chicken bouillon cubes (use One cup of the hot potato water to dissolve, then use the Three cups of water)

For garnish

• Shredded cheese
• fried bacon bits
• chopped green onions

How to Make It

1. In large pot, boil potatoes in water 10 minutes.
2. Drain and set aside.
3. In sauté pan, cook bacon until crisp.
4. Drain bacon fat and place on paper towel over plate to drain more.
5. Add onion and celery to bacon pan over medium-high heat until celery is tender, about 5 minutes.
6. To the large potato pan, add milk, water, bullion, salt and pepper.
7. Cook over medium-high heat until mixture is very hot, about 8 minutes, stirring often.
8. Do not let mixture boil.
9. In small, heavy saucepan melt butter.
10. Add flour and mix well.
11. Cook over medium-low heat until mixture bubbles, stirring Two to Three minutes to make a roux.
12. While constantly stirring soup, add roux slowly until soup is thick and creamy, about Four minutes.
13. Stir in parsley, reserved potatoes, and cream.
14. Garnish with cheese, bacon bits, onions or all three.
15. Serve hot

BACON BREAD Recipe

What You'll Need

• twelve bacon strips, diced
• one loaf (One pound) frozen bread dough, thawed
• two tablespoons olive oil, divided
• one cup (Four ounces) shredded part-skim mozzarella cheese
• one envelope (One ounce) ranch salad dressing mix

How to Make It

1. In a large skillet, cook bacon over medium heat for 5 minutes or until partially cooked; drain on paper towels.
2. Roll out dough to 1/2-in.
3. thickness; brush with 1 tablespoon of oil.
4. Cut into 1-in. pieces; place in a large bowl.
5. Add the bacon, cheese, dressing mix and remaining oil; toss to coat.
6. Arrange pieces in a 9-in. x 5-in.
7. oval on a greased baking sheet, layering as needed.
8. Cover and let rise in a warm place for 30 minutes or until doubled.
9. Bake at 350° for 15 minutes.
10. Cover with foil; bake 5-10 minutes longer or until golden brown. Yield: 1 loaf.

Apple Pie Filling Recipe

What You'll Need

• Five apples
• One c. sugar
• One quarter c. corn starch
• One tsp ground cinnamon
• One half tsp ground nutmeg
• One half c. water
• Three quarter c. apple juice or apple cider
• Two tablespoon lemon juice

Apple Crisp

• one qt apple pie filling
• One half tsp cinnamon
• One half c. brown sugar
• One half c. flour
• One half c. oats
• One quarter c. butter, melted

How to Make It

1. Core, peel and slice apples.
2. Place in boiling water for 1 minute.
3. Set aside and keep hot.
4. Boil remaining ingredients until desired thickness.
5. Barely let it reach a full boil.
6. Fill hot sterilized quart jars alternating apples and syrup until it is almost full.
7. Run a knife down the side to remove air bubbles.
8. Add more apples and syrup.
9. "Process in boiling water bath. Put jars in water bath pan or one that allows you to put water over the jars about 1 inch. Boil for 25 minutes".

Apple Crisp

10. Pour the pie filling into a pan.
11. Mix remaining ingredients well and sprinkle over the top of filling.
12. Bake at 375 for 20-30 minutes until golden.

Melt-In-Your-Mouth Chicken Breasts

What You'll Need

• Four boneless chicken breast halves
• One half teaspoons seasoning salt
• One half teaspoon ground black pepper
• One teaspoon garlic powder
• One cup mayonnaise
• One half cup freshly grated parmesan cheese

How to Make It

1. Mix mayonnaise, cheese and seasonings.
2. Spread mixture over chicken breast and place in baking dish.
3. Bake at 375°F for 45 minutes.

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