Leftover Biscuit Bread Pudding

Yesterday I made breakfast for dinner, a favorite here in this household! It was awesome from the fluffy eggs, to the homemade crunchy red potatoes, to the honey buttered biscuits. Growing up I was always in charge of making the biscuits from scratch but until I have more helpers in the kitchen I have to rely on the canned variety. We use the Grands big buttery biscuits which means with all the other breakfast goodies we eat, we only eat one biscuit each. That usually leaves 5 big biscuits leftover. I always keep them but forget to use them up and they get nasty. 

Today I decided to change their fate. I scoured the web for a recipe to use leftover biscuits. Too bad I didn't have any breakfast sausage or I'd have made a breakfast casserole! YUM. What I did have was eggs and milk, and that with leftover bread = bread pudding. Not usually high up on my list but have I mentioned that my big pregnancy craving is cinnamon? SO my wheels got to turning and I thought, why not biscuit pudding with cinnamon and raisins? I wasn't too happy with all the sugar in the recipes I found so I tweaked them and took a bit from a few different recipes. I didn't measure anything so these are approximate measurements, as usual. 

Warm deliciousness

What You Need:

- 5 Leftover biscuits, torn up (Get your little one to help with that!)

- 2 cups milk (Any milk you prefer. I used vanilla almond milk)

- 4 eggs

- 1 t vanilla

- 1 t cinnamon, give or take to your preference

- 1/4c white sugar

-1/4c brown sugar

- handful for raisins

- handful of pecans (I only had a few candied pecans but chopped them up and added them on top!)

What You Need To Do:

- Preheat oven to 350. Grease your casserole dish (I forgot this step so my pudding stuck to the pan a bit. whoops!) 

- Get your littles in the kitchen and let them tear up the biscuits. Add 1 cup of milk to the torn biscuits, let soak while you prepare the custard.

- Whisk eggs, 1 cup milk, vanilla, cinnamon and sugar together.

- Pour over bread. Press down to get all bread wet.

- Sprinkle raisins throughout (another good thing your little can help with.)

- Sprinkle pecans over top.

- I added an extra sprinkle of cinnamon for the baby ;-) 

- Bake for about 45m-1hr until poofed, browned, and set. The pudding will deflate when taken out to set, that's normal. Check with a knife, it should come out clean. Let sit for 10-20 minutes 

- We ate ours plain but it can definitely be served with syrup or, if you're feeling fancy, a little glaze ;-) (Powdered sugar and milk, mixed together and swirled over top!) 

Lily helper sprinkling raisins. She tore up all the biscuits too!

One for the casserole, One for me!

YUM! She was very excited to eat something she helped so much with :) 

Applesauce Spice Muffins

Yesterday morning I woke up wanting to bake something easy and delicious for breakfast. Muffins were the first thing to come to mind but then came the hard part: What kind? I was out out of blueberries thanks to my berry pie. Blueberry muffins are my all time favorite but I had to think outside the box...Then it hit me, I have applesauce, something most people have in their pantry! I searched google and ended up putting together a few different recipes and picking and choosing to what would suit what I had around. 

These turned out to be flavorful, warm, comforting and a bit fall-like (would be awesome with pumpkin!) They were perfect with the added crumble for the extra texture and super easy to make and bake. We're even eating the leftovers for breakfast this morning!

* You can certainly "healthify" these muffins up with half whole wheat flour and half AP flour, add chunks of cut up apples or raisins, less sugar if your applesauce is sweetened already, only egg whites if wanted. You could also leave off the crumble, but as previously stated - I am a serious sucker for crumble toppings. You could even turn these into apple spice cupcakes with cream cheese icing instead of the crumble! I would trade my crumble in for that...

What You'll Need:

(It looks like a lot of ingredients but there's a alot of spices - they are spice muffins!)

- 1 cup sugar

- 1/3 c canola oil

- 1 egg white and 1 whole egg

- 1 t cinnamon

- 1/2 t ginger

- 1/2 t clove

-1/2 t nutmeg

- (I added a sprinkle of all spice because I love it's warmth)

- 1/2 t salt

- 1 t baking soda

- 1 c applesauce

- 2 c flour

- 2 T flour

- 2 T butter

- 1/4 c light brown sugar

- 3 T oats

- 1/2 t cinnamon

What You'll Need to Do:

- Preheat oven to 325. Spray 12 cup muffin pan with no stick spray

- Cream together sugar, canola, and eggs. Mix in spices, and applesauce. In a separate small bowl whisk together the flour, salt and baking soda. Add that into the wet ingredients and mix until just combined. 

- In the bowl you used for the flour mixture (save yourself some dishes!) combines the 2T flour, 2T softened butter, 1/4 cup brown sugar, 3T oats and 1/2 t cinnamon.

- Pour batter into muffin cups. Mine were filled about 3/4 of the way. Sprinkle crumble evenly over muffins. Bake for 25-30 minutes or until set.

Berry crumble pie

This berry pie was a perfect dessert for the 4th of July dinner we had at my dads but it's just an overall amazing dessert for summertime. The berries are so sweet and perfectly in season that you just can't go wrong. I had originally wanted to just do blueberry and strawberry but had 4 leftover peaches and decided to throw them in. I also added the crumble at the last minute instead of a pie crust topping and it totally made it - I'm a sucker for crumble!

The pie was awesome. My husband said it "might be the best dessert you've ever made." It's super-duper easy too. I admit that I didn't make the pie crust but that will be my next adventure. For now, make this pie and share it with friends. It's so good you almost don't need the ice cream!

What you need:

- 1 deep dish pie crust

- 2 cups fresh blueberries

- 2 cups hulled and chopped strawberries

- optional peaches

- 3/4 cup white sugar

- 1/4 c cornstarch

- 1 lemon zested

- 2/3 c brown sugar

- 3/4 c oats

- 1/2 c AP Flour

- 1/2 t cinnamon

- 6 T softened butter

What to do:

Preheat oven to 400. Mix berries, white sugar, cornstarch and lemon zest together. Pour into pie pan.

- Mix softened butter, cinnamon, flour, oats and brown sugar together. Mix with a fork (or your hands!) until combined. Sprinkle evenly over top of the fruit. Place pie on a covered sheet pan to catch any fruit drippings.

- Bake for 40-50 minutes. I think mine was about 45 minutes. Let cool before slicing - this makes the fruit stay together better. You can certainly heat up the slices individually but I found that at room temperature the ice cream and pie mixed together perfectly. 

Chocolate Eclair Dessert

This dessert was first brought to me by my best friend, Sarah. With a scrumptious dessert like this it is easy to see how we are best friends! She totally won me over with this one and I've been making it every summer since. It is super easy, super delicious and every one that tries it wants the recipe. It's also easy on the wallet!

What You'll Need:
- 1 box graham crackers
- 1 box instant vanilla pudding (I use sugar free, fat free because it taste just the same!)
- 1 container cool whip
- 1 container chocolate frosting
- 13x9 casserole dish

What You'll Need To Do:

The first layer is all graham crackers. Break them to fit.

Mix instant jello pudding with 2 cups cold milk.

Fold in the whole container of cool whip.

Layer like a lasagna - Spread half cool whip.pudding mixture, layer graham crackers, then spread the last of the pudding mixture. 

One more layer of graham crackers. I was low on graham crackers so I really had to break these to fit them!

Melt the chocolate frosting in the microwave for about 30 seconds. Pour over top and spread evenly. 

DONE! Store in the fridge. It's best to let sit over night so everything can meld together and the frosting can set. But it can also be made in the morning and served in the afternoon. 

Layers of deliciousness! Perfect dessert for a cookout, 4th of July celebration or potluck! 

Turkey Meatloaf

I did not grow up eating loaves of meat. In fact, when I first heard of meatloaf I think I gagged a little bit. A loaf of meat - no thanks. My previous vegetarian self stuck up her nose to that. But one day, while watching our usual food network, I saw Bobby Flay make an amazing meatloaf and it was all downhill from there.
When I first saw him make it he used two different kinds of meat (beef and pork) and used about half as much of vegetables as I do. I explain that my "meat"loaf is more vegetable (seriously, it's half vegetable, half turkey.) I started out making it as is, and then tweaked it from there. Now, it seems Bobby has been looking over my shoulder because he also tweaked his to make it leaner with turkey, too. I follow his seasoning and glaze but other than that I go off on my own. Here's his recipe.
Give it a try and see if you're a meatloaf lover now too!

What You'll Need:
- 1 red or yellow bell pepper
- 1 onion
- 1 zucchini and/or yellow squash
- 4-5 garlic cloves
- 1 carrot
- 8 oz mushrooms, coursley chopped
- 1 egg
- 1 package ground turkey
- 1 cup panko breadcrumbs
- 1/2 cup parmesan cheese
- Sprinkle of dried thyme and dried parsley (or fresh if you've got it)
- 1/2t red pepper flakes
- 3/4 cup ketchup
- 1/4 cup plus 2T balsamic vinegar

What To Do: 

1. Preheat oven to 425. Take the first 5 vegetables and chop them up in the food processor.

Look at all those veggies!

2. Then chop the mushrooms. (I like the texture of mushrooms. I used to process them with the other veggies but they got lost in the mix!) Add all vegetables to a heated non-stick pan with about 2T EVOO. Saute until fragrant and softened - about 5-10 minutes. 

3. Add vegetables to a mixing bowl to let cool (If you have the foresight, then do this ahead of time so you have time to let them cool. I've burnt many a fingers trying to do this too fast.) 

4. Once cooled, add turkey, egg, herbs, cheese, 1/4t red pepper flakes, 1/2 cup ketchup and 2T balsamic vinegar. Mix until combined.

5. Here's another difference: Cover a pan with parchment paper and add the turkey mixture. Form into a loaf shape, about 1-1.5inch thick. (I like this method because it's not sitting in its fat like it will in a loaf pan. Though, it will work just fine in a loaf pan too.) 

6. In a small bowl mix the glaze: 1/4 cup ketchup, 1/4 cup balsamic, 1/4t red pepper flakes. Brush over top the loaf.

You like those photog skills!?

 7. Bake for an hour or until set. The house will smell AMAZING. Don't drool too much. Let the loaf sit for a few minutes and then dig in. I love to serve this with Twice Baked Potatoes. There's not really a need for any vegetables because you have so many in the meatloaf! 

Do you see how crusty that glaze gets? It's delicious and awesome. There's hardly any leftovers when I make this but when there is, Den always makes a meatloaf sandwich this next day. Enjoy!!

Tuna Cakes

I'm kicking myself for not having this recipe posted. This is one of my favorite recipes and it is a special treat in our house. The cakes and so flavorful and the spicy mayo totally makes it. I originally got this recipe in a Rachael Ray cook book. The original called for roasted garlic and capers and fresh parsley. Well, let me tell you, I don't have things like that in my fridge and I don't have time to roast garlic all day (except for when it's topped on homemade pizza, thanks Alexis!) I have since perfected it to make it the easiest and most delicious version of itself. Try it for dinner tonight!

What You'll Need:
- 2 cans drained tuna
- 1 clove minced garlic (or half of a large one you can split between the cakes and spicy mayo)
- 1 cup mashed potatoes (This can be from left over from the night before, frozen mashed potatoes that are so convienient, or the boxed instant mashed potatoes. I've used all and all work just fine - though of course, I prefer homamde - sometimes I've got a craving for tuna cakes that needs to be fixed NOW!)
- 1/4 cup parmesan cheese - about 2 handfuls
- 1/4 cup regular or panko breadcrumbs
- 1 egg
- handful fresh flat leaf parsley, chopped (Can be left out or used dried)
- S&P
-Panko breadcrumbs for coating

What You Need To Do:
- Easy as can be: Mix all of the above except panko for coating.

- Form cake patties. I usually get 6 cakes from this, though I believe the original recipe said something like 12...I like mine dinner sized!

- Heat a shallow non stick pan with canola oil (enough to shallow fry them) and set on high heat while you coat the cakes.

- Place cakes safely in the oil and fry on each side until browned. Drain.

- Serve with plenty of spicy mayo

Spicy Mayo:
- 1/2 cup mayo (I only use Dukes Mayo. No if, and's or but's about it.)
- Juice of half a lemon
- Flat leaf parsley (fresh or dried)
- Black Pepper
- Minced garlic (a VERY small clove or the other half from the cakes. It stays raw in both the cakes and mayo so start off with a small amount)
- About 6 drops tabasco sauce - or however much you like. I never measure!

- Mix all together and TASTE!

Chocolate Chip Oatmeal Cookies

I thought I had completely abandoned this poor recipe blog...But lately I've been in a crazy cooking mood (minus that one week where my house was a stuffy 83 degrees and I did not even want to look at my oven, let alone use it!) But I'm back at it...so here's the latest recipe I've tried and LOVED.

It's basically the Oatmeal Raisin Cookie recipe on the top of the Quaker Oats lid. Seriously. I had searched all day for a recipe to soothe my chocolate fix. I love, love, love chocolate chip oatmeal cookies. Not to be confused with Chocolate Oatmeal Cookies which are equally amazing and hold a special place in my heart. There's a time and place for every cookie.

What You will Need:
- 1 stick + 6T butter, softened
- 3/4 firmly packed brown sugar
- 1/2 cup white sugar
- 2 eggs
- 2 t vanilla
- 1 1/2 cups AP flour (I use half wheat/half white)
- 1 t baking soda
- 1/2 t salt
- 3 cups Oats (quick or old fashioned)
- 1 cup semi sweet chocolate chips (and an extra little handful for good luck...or if you're a chocoholic like me.)

What to do:

- Preheat oven to 350. Line some baking sheets with parchment paper.

- Beat butter and sugars together until creamy. Add eggs and vanilla.

- In a smaller bowl mix flour, salt and baking soda.

- Add flour to butter-sugar-goodness. I do this in two steps, with a rubber spatula.

- Add oats and chocolate chips and fold in until combined.

- Drop by spoonfuls. I did about 2-big heaping Tablespoons full.

- Bake for 8-10 minutes. Mine took more like 12-14 minutes.

(I had also cooled my dough in the fridge while I made dinner. Then while we ate dinner I baked the cookies off so we had fresh baked cookies for dessert. It rocked. Why did I not think of this before!? I felt totally together too. I got this baking thing.)

Try them. Eat too many of them. Share them with friends. To my knowledge baked goods never stay good for long and I end up with a crumbly mess by the third or fourth day so I've gotten better about giving away goods to everyone ;-) Want to be my neighbor!?