Bows

Here are some pics of a few more bows.

Sunday Night Dinner: Casseroles and Bread Pudding

I received both these recipes from my awesome friend Rebecca S. who is probably the best dinner hostess ever! Every time we ate at her house Larry would ask me to get the recipes! The bread pudding is especially delicious! Thanks Rebecca for always sharing your recipes with us, but more importantly, for inviting us over to eat your delicious cooking!


Ritz Chicken Casserole -slightly adapted

2 c. chicken - cooked and cubed

4 c. cooked rice (I cook my rice in chicken broth instead of water. I think it adds a little more flavor)

1 can Cream of Chicken Soup

1 (8 oz) carton sour cream

1/2 c. milk

Salt and Pepper to taste

1 sleeve Ritz Crackers - crushed

3 Tbs. margarine or butter - melted

3 Tbs. poppy seeds(optional)

Spray an 8x8 baking dish with Pam.(This will completely fill an 8x8 dish to the top. If you want a thinner casserole, us a 9x13 sized dish.) In a bowl combine rice, soup, sour cream, milk, salt, pepper and chicken. Spread in pan.

Melt butter in a bowl and stir in the crushed crackers until coated. Sprinkle over top of chicken mixture. Sprinkle poppy seeds on top of crackers.

Bake, uncovered, at 350 until bubbly, about 30 minutes. (Less if rice is hot from just being cooked.)

Bread Pudding and Sauce

(sorry the picture's kind of dark.)

1 1/2 c. white sugar

4 eggs, beaten

1 1/4 c. heavy whipping cream

1 1/2 c. milk

1/2 c. butter, melted

1 1/4 lb white bread, torn or cut into chunks(about 1 large loaf. I use Wonder, or something similar)

non-stick spray

1 c. caramel sauce(recipe below)

In a large bowl combine sugar, eggs, cream, milk and butter. Mix well. Fold in bread. Put into a sprayed 9x13-inch pan. Pour caramel sauce over the top (the original recipe said to use 1/2 c. sauce, but I like to use 1 cup). Bake at 350 for 1 hour, rotating pan half-way through.

Caramel Sauce - This is the original sauce recipe I have, but I think I usually double it. We like to have extra to drizzle on top, or on ice cream).

1/2 c. white sugar

1/2 c. brown sugar

1/2 c. butter

1 c. corn syrup

1 1/3 c. heavy whipping cream

In a medium saucepan, over medium heat, combine sugars, butter and corn syrup until liquid and smooth. Remove from heat and stir in cream.

Pumpkin time!

It is the time of year for pumpkin recipes! These two recipes are our favorites when it comes to pumpkin foods.

Pumpkin Black Bean Soup - From my friend Rebecca W.

1 T. butter

1 med. onion, finely chopped

4 cloves garlic, minced

1 can chicken or vegetable broth

1 can black beans, rinsed and drained

1 can pumpkin puree

1 can diced tomatoes

1/2 c. heavy cream

2 t. curry

1 1/2 t cumin

1/8 t. cayenne

salt to taste

Heat up pot on medium heat. Add butter. When butter melts, add onion and garlic, saute 5 min. Add broth, tomatoes, pumpkin and black beans.(I like to puree the soup before adding the beans. It makes for a smoother soup, but it isn't necessary). Bring to a boil, turn heat to low. Stir in cream, curry, cumin, cayenne and salt. Simmer 5 min, adjust seasoning, serve.

Be careful with the seasonings, especially the cayenne. It doesn't seem like a lot, but the soup gets spicy easily. Its best to start with less, and add more as needed. But remember, it will get spicier as it sits.

Pumpkin Cream Cheese Roll

And finally, the awesome Pumpkin Cream Cheese Roll. This is so good, and easier to make than you'd think. I served these at our pumpkin carving party, and everyone absolutely loved them! Larry was so excited that I made it too! He loves this dessert. I just use the Libby's recipe, that can be found here.

Halloween Fun!

Here are some of the fun, spooky foods I made for the kids this Halloween. I know its too late for you to use this year, but you can file the ideas/recipes away for next year!

For Breakfast we had "spooky eggs"(just red food coloring. But it takes a lot to actually make it red, so we had pink eggs); "Franken-fingers"(sausage); bacon(i didn't come up with anything spooky for that); "ghost toast"(just use a cookie cutter); "ghost poop"(powdered donut holes. Yeah, i know.); and "spooky milk"(just a different color). So, nothing too fancy, just a fun twist on some breakfast foods. The boys enjoyed it.

Then for lunch we had "mummy dogs". This idea can be found in a couple of places online, so i'm not sure where I originally saw it, but the boys really loved it! Christian keeps asking me to make these.

Mummy Dogs

1 pkg refrigerated breadstick dough(12 count)

12 hot dogs

Pre-heat oven to 375. Unroll breadstick dough and cut each into 3 strips. Wrap each hot dog(like a mummy), starting at the bottom and working your way up. Use 3 strips for each hot dog. Leave a little space at the top for eyes. Place hot dogs on lightly greased cookie sheet. Bake 10-15 min. or until golden brown. Remove adn let cool a few minutes. Use ketchup or mustard for eyes.

This idea I found a while ago on the Picky Palate. It is just a little banana caterpillar. I will make this sometimes, just to make snack a little more fun. Just cut up a banana, and layer it back together with peanut butter. Stick a couple of pretzel pieces in as legs, and some chocolate chips as eyes, and you're done!