Raspberry Bread Pudding

I had this yummy treat at a ward relief society function, I begged for the recipe immediately. My  friend Stacy was awesome and shared.

This is a great recipe that you can use with any type of berry.

The picture above I used a mixture of raspberries, blackberries and blueberries.

It's a great brunch item as well. Enjoy...............we sure did.

KNEADERS RASPBERRY BREAD PUDDING

(Printable version)

• 1 1/2 loaves aged, white bread ( I used regular french bread)
• 1 qt. heavy cream
• 3 C. sugar
• 2 eggs
• 1 tsp. vanilla
• 5 C. raspberries, fresh or frozen
• 1 C. sugar
• 1/2 C. apple juice

In a large bowl mix the cream, sugar, egg and vanilla.

Cut bread into 1 1/2 inch cubes and add to cream mixture, coating the bread well.

Let stand 30 minutes, stirring every 5 minutes to allow cream to absorb.

Mix the raspberries, sugar and apple juice, stirring until sugar is dissolved.

Layer a 9x13 inch baking pan 3/4 full with the bread mix and pour fruit filling over the bread mix, spreading evenly.

Top with the remaining bread.

Bake 50 minutes at 375.

Serve warm topped with vanilla cream sauce.

(If you want it to cut into nice squares you can chill it and then cut it into squares, then microwave it for 20-25 seconds per piece and top with sauce.)

Vanilla Cream Sauce

• 1 1/3 C. butter
• 5 T. flour
• 3 C. heavy cream
• 1/2 tsp. salt
• 2 tsp vanilla
• 2/3 C. sugar

Melt butter in medium saucepan and add flour. Stir 10 minutes until it has a nutty aroma, do not brown. Add salt, cream and sugar until mix is thick. Remove from heat and stir in vanilla. Serve warm over the pudding.

Pioneer Woman Baked Beans

This recipe has become my goto recipe for baked beans. The flavor is amazing and sure to please any crowd. I found this recipe on the Pioneer Woman recipe site. Try this one for sure. You won't be disappointed.


Quick Southern-Style Baked Beans
(printable version )
recipe by Pam Anderson
Serves up to 18
8 slices bacon, halved
1 medium onion, cut into small dice
1/2 medium green pepper, cut into small dice
3 large cans (28 ounces each) pork and beans
3/4 cup barbecue sauce
1/2 cup brown sugar
1/4 cup distilled or cider vinegar
2 teaspoons dry mustard or 2 tablespoons Dijon
Adjust oven rack to lower-middle position and heat oven to 325 degrees. Fry bacon in large, deep sauté pan skillet until bacon has partially cooked and released about 1/4 cup drippings. Remove bacon from pan and drain on paper towels. Add onions and peppers to drippings in pan and sauté until tender, about 5 minutes. Add beans and remaining ingredients bring to a simmer. (If skillet is not large enough, add beans and heat to a simmer then transfer to a large bowl and stir in remaining ingredients). Pour flavored beans into a greased 13-by 9-inch (or similar size) ovenproof pan. Top with bacon, then bake until beans are bubbly and sauce is the consistency of pancake syrup, about 2 hours. Let stand to thicken slightly and serve

Ritzy Parmesan Chicken

This recipe is definitely one we use around our house. The kids enjoy it and it pairs nicely with mashed potatoes or with pasta and a marinara sauce for more of an Italian flair. I opted for the mashed potatoes for our Sunday dinner and made a chicken/milk gravy to go with it. It was a great combination. This is definitely a comfort food type meal.

Ritzy Parmesan Chicken 
(print this)

1 to 2 pounds boneless, skinless chicken breasts ....I cut breasts in half like a cutlet
1 sleeve Ritz crackers, crushed
1/4 cup parmesan cheese (the kind in the green can) can use freshly grated Parmesan if preferred
1 cup Buttermilk 
4 tablespoons butter or margarine, melted
2 tablespoons parsley
Put the Ritz crackers in a plastic ziploc bag and finely crush with a rolling pin. Add cheese and parsley to the bag and mix well. Dip chicken pieces in the buttermilk and then in the crumb mixture. Place chicken in a sprayed casserole dish, drizzle melted butter over the chicken.
Bake  in preheated 375 degree oven for 35 to 45 minutes until chicken is done inside.
Makes 4 servings