Butterscotch Bread Pudding
Yields 8-10 servings
Preheat oven to 350 degrees. Grease a 9x13 baking dish.
Tear the bread into bite-sized pieces and add it to a large bowl.
To a blender, add the milk, eggs, vanilla, brown sugar, melted butter, and salt. Whirl until smooth and well-combined. Pour the custard mixture over the bread and stir gently to make sure all the bread is coated. Add 1/2 cup of the butterscotch chips and stir gently. Pour the mixture into the prepared 9x13 dish. Sprinkle the remaining chips over top of the bread pudding. Bake 1 hour, until golden brown and puffed up (it should jiggle when you touch it in the center).
Slice while warm into squares and serve with whipped cream on top. Leftovers should be covered and refrigerated.
Parker & Otis’ Pimento Cheese (and Grilled Cheese Sandwiches)Serves 12 as a dip, or 6 as a sandwiches
Pimento Cheese Dip
Mix ingredients in large bowl. Season with salt and pepper to taste. Can be made 3 days ahead. Cover; chill. Transfer dip to serving bowl. Surround with crackers, baguette slices, and vegetables. Alternately, make sandwiches (below).
Grilled Pimento Cheese Sandwiches with Tomato & Bacon
Heat oven to 350 degrees F. Spread pimento cheese on 6 of the slices of sourdough. Top the cheese for each sandwich with 2 slices of bacon, 1 slice of tomato, then a second slice of bread. Toast each sandwich in a large skillet over low heat till golden brown on both sides, flipping as needed. Transfer sandwiches to a baking sheet in the oven to finish warming through and melt the cheese. Serve hot.
Cheesy Chicken and Wild Rice Casserole
Yields 8-10 servings
Top with 1 1/2 Cups shredded cheddar cheese
Preheat oven to 350 degrees F. Heat oil into a medium dutch oven or pot over medium heat. Saute onion, celery and carrots until softened, about 10 minutes. Stir in garlic and cook for 1 minute. Stir in chicken, both rices, salt, pepper and garlic salt. Reduce heat to low.
To prepare cheese sauce melt butter into a medium saucepan over medium high heat. Whisk in flour, salt and pepper then slowly pour in chicken broth whisking continuously. Whisk until thick and nearly boiling then stir in cheese until melted.
Pour cheese sauce into rice mixture then transfer to a 9×13 inch baking dish. Top with additional cheddar cheese and bake for 25-30 minutes or until cheese is melted through. Serve.
In a small saucepan, heat stock until simmering. In a larger saucepan, melt butter with olive oil. Gently sauté onion in butter/oil until soft.
Add rice and stir for one minute until rice is coated in oil and looks glassy. Begin adding the simmering stock a quarter cup at a time, stir constantly allowing the rice to absorb all the stock before adding the next ladle.
Once all the stock has been absorbed, begin adding the champagne a quarter cup at a time until absorbed - do not stop stirring.
Once finished, add the parmesan cheese and freshly cracked pepper, stir and allow to sit for a few minutes.
Yields 16 rolls
Preheat oven to 400°F. Line a baking sheet with parchment paper, set aside.
Roll out pie crust into a 9 inch circle (or if it’s store bought…open the package and unroll the pie crust) and slice into 18 triangles (like you would a pizza).
Spread each triangle with a healthy amount of Nutella. Roll into a crescent, starting with the wide end. Continue till all triangles are filled with Nutella. Transfer crescents to baking sheet, leaving about an inch for possible spreading.
Brush the top of each Nutella crescent with the melted butter and sprinkle generously with coarse sugar. Bake for 10 - 12 minutes, or until they are lightly golden brown.
Remove from oven and serve immediately, or store in an airtight container for up to 3 days.
Butternut Squash and Sage Risotto
Serves 4 as main dish, 6 as side dish
Bring chicken broth to a boil in a saucepan then turn heat to low and keep at a simmer.
In a large saucepan heat butter then add shallot, season with salt and pepper, and then saute until tender, 2 minutes. Add garlic and saute for 30 more seconds. Add rice then stir to coat and cook for 1 more minute.
Add wine then stir until nearly absorbed. Add butternut squash and heated chicken broth. Turn heat up just slightly then stir constantly until rice and squash are tender, and nearly all the broth is absorbed, about 25 minutes. If broth gets to a hard boil, turn heat back down.
Remove pan from heat then stir in sage and Parmesan cheese then serve.
Crescent Wrapped Apple Brie
Heat oven to 350°F. Unroll dough; separate crosswise into 2 sections. Pat dough and firmly press perforations to seal, forming 2 squares. Place 1 square on ungreased cookie sheet. Place cheese on center of dough.
Arrange apple slices over the cheese round, overlapping as you go.
With small cookie or canapé cutter, cut 1 shape from each corner of remaining square; set cutouts aside.
Place remaining square on top of cheese round. Press dough evenly around cheese; fold bottom edges over top edges. Gently stretch dough evenly around cheese; press to seal completely. Brush with beaten egg. Top with cutouts; brush with additional beaten egg.
Bake at 350°F. for 20 to 24 minutes or until golden brown. Cool 15 minutes. Serve warm.
Apple Pecan Pie Cronuts with Apple Cider Caramel Drizzle
Yields 6-8 cronuts
Apple Cider Caramel
If using canned crescent dough, open the cans of dough and divide into sets of two triangles. Press the 2 triangles together to seal and form a rectangle, repeat with remaining triangles. Stack 2 rectangles on top of one another, press them together, and then fold widthwise. Press down. Repeat with remaining dough. Using a 3-inch cutter, cut as many rounds as you can, then roll out remaining dough and cut as much as you can, I got 8 cronuts. Place the cronuts on a floured baking sheet. Cover with large towel and place in a warm place in your kitchen. Allow doughnuts to sit for one hour.
While the doughnuts rest make the caramel. Add the apple cider to a medium sauce pot and bring to a boil, boil for about 15 to 20 minutes or until the cider has reduced to about 1/3 cup and is thick and syrupy. Reduce the heat and add the brown sugar, butter, cream and cinnamon. Bring back to a boil, reduce the heat and simmer for about 5 to 10 minutes or until the the caramel is thicken and dark in color. Remove from the heat and stir in the vanilla. Set aside to cool and thicken more.
Make the frosting, in the bowl of a stand mixer beat together the butter and cream cheese until smooth and fluffy, about 3 minutes. Add powdered sugar and caramel sauce and beat until smooth and combined. Beat in the milk. Set aside in a cool area.
Make the apple pecan pie topping, heat a medium size skillet over medium heat, add the butter. Add the apples, brown sugar, cinnamon, nutmeg and salt, cook, stirring occasionally for about 5 minutes. Add the pecans and cook another 5 minutes or until the pecans are toasted and the apples are caramelized. During the last minute add the vanilla and cook another minute. Remove from heat and set aside, but keep just slightly warm.
Heat a pot of oil to 375 degrees. Fry the cronuts in the oil for about 30 seconds on each side, until golden brown. Place on a baking sheet lined with paper towels and allow to cool before frosting.
Once cool, spread on to each cronut a good dollop of the frosting and then top with the apple and pecan pie topping. Drizzle with the apple cider caramel sauce.
These are best the very same day they are made, but we still enjoyed ours for a couple of days afterwards. Especially heated up in the microwave.
Butternut Squash Quesadillas
Roast butternut squash at 400 degrees for 40 minutes, until you can pierce easily with a fork.
Caramelize the garlic and onion in a saute pan. Let both cool, then add to blender or food processor.
Add salt, pepper, garlic powder, and heavy cream. Pulse until smooth with a few chunks. Heat up tortillas on greased, cast iron skillet or fry pan. Add bleu cheese, let melt slightly, then spoon the butternut squash mixture onto the tortilla. Add more bleu cheese, then top with another tortilla shell. Cook for about 3 minutes on each side.
Butternut Squash Baked Risotto
Preheat oven to 400 degrees.
In a medium Dutch oven or heavy ovenproof pot with a tight-fitting lid, heat oil over medium-high. Add shallots and cook, stirring occasionally, until soft, about 3 minutes. Add garlic and thyme and cook until fragrant, about 1 minute. Add rice and cook, stirring frequently, until opaque, about 3 minutes; season with salt and pepper. Add wine and cook, stirring, until completely absorbed, about 2 minutes.
Add squash and broth; bring mixture to a boil. Stir in kale. Cover, transfer to oven, and bake until rice is tender and most of liquid is absorbed, about 20 minutes. To serve, sprinkle with Parmesan.
California Avocado Breakfast Casserole
Yields 12 slices
Lightly spray with cooking spray a 9×13 glass cake pan. Press crescent rolls on bottom and up sides of pan.
Layer bacon, hash browns, California avocado, and tomatoes on top of crescent roll dough.
In a separate bowl, beat the eggs and milk together. Pour egg and milk mixture over the top of other ingredients in the 9×13 pan.
Sprinkle cheddar cheese over the top. Bake in 350 degree oven for 30-35 minutes. Remove from oven and sprinkle Kosher salt and cracked black pepper over to taste. Serve and enjoy!
Zucchini Pasta in Lemon Cream Sauce
Add zucchini noodles, tossing to coat in sauce, and cook for 2 - 3 minutes until wilted. You don’t want to overcook the noodles — you want that slightly crisp texture!
Top with cherry tomatoes and serve immediately.
Nutella and Salted Caramel Stuffed Double Chocolate Cookies
Teriyaki Salmon with Sriracha Cream Sauce
Yields 2 servings
For the Sriracha cream sauce:
To make the Sriracha cream sauce, whisk together the mayonnaise, 2 tablespoons Sriracha and condensed milk in a small bowl. Taste for spiciness and add more Sriracha as needed; set aside.
In a small bowl, whisk together the cornstarch and 1/4 cup water; set aside.
In a small saucepan over medium heat, add the soy sauce, brown sugar, ginger, garlic powder, honey and 1 cup water; bring to a simmer.
Stir in the cornstarch mixture until thickened enough to coat the back of a spoon, about 2 minutes. Let cool to room temperature.
In a gallon size Ziploc bag or large bowl, combine the teriyaki marinade and salmon filets; marinate for at least 30 minutes to overnight, turning the bag occasionally.
Preheat the oven to 400 degrees F. Lightly coat an 8×8 baking dish with nonstick spray.
Place the salmon filets along with the marinade onto the prepared baking dish and bake until the fish flakes easily with a fork, about 20 minutes.
Serve the salmon immediately with rice and a drizzle of the Sriracha cream sauce, garnished with sesame seeds and green onions.
Roasted Blueberry and Brie Cornbread Muffins with Warm Honey Butter
Yields 12 muffins
Preheat oven to 350 degrees F.
Line a baking sheet with parchment paper and spread the blueberries on the baking sheet. Roast for 10-15 minutes, or until berries start to burst. Remove from oven and let cool.
Increase the oven temperature to 425 degrees F.
Combine flour, cornmeal, salt and baking powder together and mix with a spoon. Add the egg, honey, buttermilk and melted butter, stirring until smooth. Fold in the brie. Now very gently fold in the roasted blueberries. Try as best you can to only stir the batter once or twice so you do not end up with purple muffins.
Spray a muffin tin with non-stick spray (or use liners) and using a 1/4 cup measure, spoon batter into each muffin tin. Bake for 20-25 muffins, or until tops are golden and muffins are cooked through.
Allow the muffins to cool 5 to 10 minutes before serving so the brie has a chance settle. While the muffins are cooling add the honey and butter to a small bowl. Microwave for 30 seconds or until melted and warm.
Serve the muffins with a heavy helping of the warm honey butter!