Campfire S'Mores Bread Pudding

It's amazing how things get so hectic that you forget about the things that you really love, like cooking!  With all the redecorating, freecycling, & family issues, I've let the blog sort of slip.  Maybe someone should send me a reminder now & then :)

Campfire S'Mores Bread Pudding

Prep: 25 minutes
Bake: 40 minutes
Cool: 20 minutes
Stand: 5 minutes

Ingredients

4 hot dog buns, cut in 1-inch pieces
4 eggs
1 14-oz. can sweetened condensed milk
3/4 cup milk
1 tsp. vanilla
1/4 tsp. ground nutmeg
1 cup tiny marshmallows
3/4 cup semisweet chocolate pieces
5 graham cracker squares, coarsely crushed (about 1/2 cup)
2 Tbsp. milk

Directions

1. Preheat oven to 325 degrees F. Grease a 2-quart square baking dish; set aside. Place bun pieces on shallow baking sheet. Bake 7 to 8 minutes or until dry and crisp; cool.

2. In medium bowl lightly beat eggs. Stir in sweetened condensed milk, 3/4 cup milk, vanilla, and nutmeg; set aside.

3. Place bun pieces in prepared baking dish. Sprinkle with 1/2 cup each of the marshmallows and chocolate pieces. Evenly pour milk mixture over all. Let stand 5 minutes. Sprinkle with crushed graham crackers. Bake, uncovered, for 35 minutes. Sprinkle with 1/4 cup of the remaining marshmallows. Bake about 5 minutes more or until a knife inserted near center comes out clean.

4. For drizzle, in small saucepan heat and whisk remaining marshmallows, remaining chocolate pieces, and 2 tablespoons milk over low heat until melted and smooth. Drizzle over bread pudding. Cool 20 to 30 minutes before serving. Serve warm. Makes 9 servings.

Nutrition Facts

Calories 348, Total Fat (g) 12, Saturated Fat (g) 6, Monounsaturated Fat (g) 4, Polyunsaturated Fat (g) 1, Cholesterol (mg) 111, Sodium (mg) 221, Carbohydrate (g) 52, Total Sugar (g) 39, Fiber (g) 1, Protein (g) 10, Vitamin C (DV%) 2, Calcium (DV%) 20, Iron (DV%) 10, Percent Daily Values are based on a 2,000 calorie diet

Chicken Pest Wraps

Chicken Pesto Wraps

Weight Watchers Points Value / 8 per serving

Ingredients

1/2 pound ground chicken

1 tablespoon vegetable oil

1/4 cup sun-dried tomato pesto

4 flour tortillas (8 inches), warmed

1/2 cup shredded part-skim mozzarella cheese

8 grape tomatoes, cut in half

4 slices red onion, separated into rings

1 cup shredded lettuce

Directions

In a large skillet, cook chicken in oil over medium heat for 5-6 minutes or until juices run clear; drain.

Spread pesto over each tortilla; spoon chicken down the center. Layer with cheese, tomatoes, onion and lettuce; roll up. Yield: 4 servings.

Nutrition Facts: 1 wrap equals 323 calories, 15 g fat (4 g saturated fat), 46 mg cholesterol, 512 mg sodium, 30 g carbohydrate, 1 g fiber, 18 g protein.

Shrimp & Bean Gumbo

Shrimp & Bean Gumbo

Weight Watchers Style

Ingredients

1 Tbsp canola oil

1 medium onion(s), chopped

1 medium garlic clove(s), minced

1 medium jalapeno pepper(s), minced (don't touch seeds with bare hands)

1 medium celery, rib, chopped

1 Tbsp all-purpose flour

14 1/2 oz canned diced tomatoes, undrained

15 oz canned kidney beans, rinsed and drained

2 cup(s) okra, frozen, sliced (do not thaw)

1/4 tsp dried thyme, or to taste

1/4 tsp dried oregano, or to taste

1/2 tsp table salt, or to taste

1/4 tsp black pepper, or to taste

1/2 tsp hot pepper sauce, or to taste

1 1/2 cup(s) canned chicken broth, or vegetable broth

12 oz shrimp, large variety, peeled and deveined

Instructions

Heat oil in large pot over medium heat. Add onion, garlic, jalapeno and celery; cook, stirring frequently, 10 minutes. Add flour; stir constantly until flour is absorbed.

Add tomatoes with their liquid; stir constantly, scraping up any browned bits in pot. Stir in beans, okra, thyme, oregano, salt, pepper and hot pepper sauce; stir well. Add broth; bring to a boil over high heat. Add shrimp; reduce heat to low and simmer until shrimp are cooked through, about 10 minutes. Yields about 1 1/2 cups per serving.

Notes

This is a mildly-spiced gumbo. For more heat, add a dash of hot sauce before eating and consider adding a dash of red pepper flakes with the other seasonings.

Garnish with fresh cilantro, if desired.

Watching My Weight

I've come to the conclusion that it's time to take off some pounds!  Since my husband is no help at all, I decided to join Weight Watchers. 

At first, I was a little hesitant because I wasn't sure how my recipes & cooking habits were going to fit in.  But, I discovered some amazing recipes on the WW website & in their cook books!  Now, I can lose weight & still have fun in the kitchen!

Don't worry, I won't hold you hostage to my diet.  I'll still be sharing some yummy fattening recipes as well :)  Believe me, I could never live without an occasional Paula Deen fix!

How cute are these?!

Tiny Tall Cakes

Believe it or not, we baked these desserts in tin cans.

Prepare one box cake mix batter. Butter and flour three clean 4-inch diameter cans (we used 28-ounce tomato cans). Divide batter among cans, place on a baking sheet and bake at 350 degrees F. until cake springs back when touched in the center, 30 to 35 minutes. Cool completely. Remove cakes from cans by running a knife around the edge and tapping gently. (You can cover them with plastic wrap and chill in the fridge for 5 hours or up to 3 days for easier cutting.)

Cut cakes into layers about 1/2 inch thick, discarding the domed top. Spread each layer with jam, lemon curd, or Meringue Buttercream (recipe link below). Stack to make cakes of different heights. Smooth a thin layer (a "crumb" coating) of buttercream all over each cake and chill for 30 minutes. Frost again with desired color of buttercream, smoothing sides and top. Decorate with piped designs. Makes 3 cakes

Hummingbird Cake

This is a perfect Springtime cake!

Hummingbird Cake
Courtesy of Food Network Magazine

Ingredients

•Unsalted butter, for greasing
•2 3/4 cups all-purpose flour, plus more for dusting
•1 cup pecan pieces
•3 ripe bananas, chopped
•1/2 cup finely chopped fresh pineapple
•1 teaspoon ground cinnamon
•1/2 teaspoon freshly grated nutmeg
•1/2 teaspoon ground ginger
•1 1/4 teaspoons baking soda
•1/2 teaspoon salt
•3 large eggs, at room temperature
•1 3/4 cups granulated sugar
•1 cup vegetable oil

For the Frosting:

•2 packages cream cheese (8 ounces each), at room temperature
•12 tablespoons unsalted butter, cubed, at room temperature
•2 cups confectioners' sugar
•1 tablespoon finely grated lemon zest
•1 teaspoon vanilla extract

Directions

Make the cake: Preheat the oven to 350 degrees F. Butter two 8-inch round cake pans and line with parchment paper. Butter the parchment and dust with flour.

Spread the pecans on a baking sheet and bake until fragrant and toasted, about 8 minutes. Let cool slightly, then roughly chop. Toss with the bananas, pineapple and 1/2 cup flour in a small bowl.

Whisk the remaining 2 1/4 cups flour, the cinnamon, nutmeg, ginger, baking soda and salt in a bowl. Beat the eggs and granulated sugar in a separate bowl with a mixer on high speed until thick and light, 5 minutes. Gradually beat in the vegetable oil.

Sprinkle the flour mixture over the egg mixture, then gently fold to make a thick batter. Fold in the pecan-fruit mixture, then transfer the batter to the prepared pans. Bake until the cakes are firm and a toothpick inserted into the middle comes out clean, 50 to 55 minutes. Cool in the pans on a rack, 25 minutes, then invert the cakes onto the rack to cool completely.

Make the frosting: Beat the cream cheese in a large bowl with a mixer until fluffy, then gradually beat in the butter until combined. Sift the confectioners' sugar over the cream cheese mixture and beat until smooth. Add the lemon zest and vanilla and beat until light and fluffy.

Place one cake layer on a serving plate. Spread about half of the frosting on top, then cover with the other cake layer. Spread the remaining frosting over the top and sides of the cake.

Zombie Drinks

We are planning a Zombie party this weekend.  It sounds like a blast but it's been a lot more work than I had expected.  I'm still trying to decide what kind of food I'm going to serve.  At least, I found the drink recipes!!!

Bloody Mary


This keeps in the spirit of your zombie theme. More Bloody Mary variations than you’ll ever need can be found online at DrinksMix.

The Zombie

1/2 oz. Creme de Almond
1 oz. Rum, light
1/2 oz. Rum, overproof/151 proof
1/2 oz. Triple Sec
1 1/2 oz. Orange Juice
1 1/2 oz. Sour Mix
1 whole Cherries/Maraschinos

Blood Orange Martini

4 ounces vodka
1/2 ounce triple sec or flavored orange liqueur
2 ounces blood orange juice
2 blood orange slices

In a martini shaker combine all ingredients except the orange slices with a generous amount of ice. Shake vigorously for a few seconds. Strain the libation from the ice into a martini glass. Garnish with the orange slices.

Eyeball Sangria

2 bottles Rioja or Merlot red wine
15oz Cranberry juice
4oz rum
1 cup peeled green grapes

Mix together the wine, juice and rum until well mixed. Add in the peeled grapes, and refrigerate overnight.