Tuesday, April 5, 2016

Sweet Potato Bread Pudding Recipe

Do you love bread pudding but are looking for something a little bit different for dessert? Sweet Potato Bread Pudding is a perfect way to jazz up your special occasion dessert. I am one who would never serve a plain dessert without dressing it up, just a bit. I love to add extra spices, glaze, flavored whipped creams and even a drizzle of liqueur to my desserts. This is why Sweet Potato Bread Pudding is the perfect recipe for me. It has the addition of fresh sweet potatoes which makes it interesting, not to mention flavorful and moist.
I can add extra spice, different nuts or sauces. The variations can be endless which I love in a recipe, that way I can make it my own. The best part is... this bread pudding is so darned easy, but it tastes as though you spent all day making it! Your guests will be very impressed!

Image Credit

 Cuisinart CTG-00-3MBM Set of 3 BPA-free Mixing Bowls, Multicolored


1 cup whole milk

1 cup half and half

1 cup cooked and mashed sweet potato

3/4 cup sugar

3 eggs

1/2 cup butter, melted

1 lb. bread, cut into cubes

1 1/2 tsp. cinnamon

1/2 tsp. nutmeg

1/2 cup raisins (optional)

1 cup chopped pecans

1 tbls. coarse or sparkling sugar

 Chef Essential 18/10 Stainless Steel Mixing Bowls Set of 3 with Handle and Spout, Black

Preheat oven to 350F.

Grease a 2 qt. baking dish.

In a large bowl, mix together first 6 ingredients until well blended.

Add bread cubes, cinnamon, nutmeg and raisins (if desired) and toss until bread is well coated.

Add mixture to baking dish and sprinkle with pecans and sparkling sugar.

Bake for 35-40 minutes.

Serve with whipped cream, ice cream or a drizzle of liqueur.

Tuesday, March 22, 2016

Vegetarian Mexican Stuffed Shells

For me, Mexican food is comfort food and these Vegetarian Mexican Stuffed Shells are about as comforting as you can get. Plus they look so tasty coming out of the oven all bubbly and gooey.
This recipe is a great choice for a pot luck or casual meal. Just add a salad, (maybe a fresh corn and tomato salad) and you are done!

If I am short of time, I like to make these a day ahead and prepare them up to the point of baking, and then they are all ready to go in the oven and serve.
Note: These are very similar to Italian Stuffed Shells but with a Mexican twist!
 Fiesta Lasagna Baker, 9 by 13-Inch, Poppy

1 box large pasta shells
1 8 oz. package cream cheese, softened
3/4 cup mayonnaise (light is fine)
1 tbls. taco or chili seasoning
1 tsp. garlic powder
1 small can chopped green chiles
1 small can black olives, drained
1 cup black beans, drained and rinsed
2 cups shredded cheddar
1 1/2 cups salsa
1 cup shredded cheddar jack (for top)

 Pyrex Smart Essentials 8-PieceMixing Bowl Set

Cook pasta shells according to package directions.
Preheat oven to 375F.
In a mixer bowl, combine cream cheese, mayonnaise, taco seasoning and garlic powder until creamy.
Fold in green chiles, olives, beans and cheddar until well mixed.
Prepare a large baking dish with cooking spray.
Divide cheese mixture between shells and place in baking dish.
Spoon 1 tbls. salsa on each shell.
Top shells with cheddar jack.
Bake for 30 minutes until heated through and cheese is bubbly.

Thursday, February 25, 2016

Warm Crab Artichoke Dip

A Perfect Appetizer
My favorite appetizer to serve when entertaining has to be Warm Crab Artichoke DipThis appetizer can be elegant or casual, as it fits into your menu theme and gathering.

Make Ahead
Wonderful for any occasion, easy to make and my favorite part is that it can be made a day ahead. How nice it is to have a fancy appetizer already made and ready to go in the oven before guests arrive.

Just The Right Blend
This dip is creamy, rich and delicious with savory artichokes, cheeses and the sweetness of crab. Warm Crab Artichoke Dip can be served with a variety of dippers such as toasted baguette slices, crackers or raw veggies.

Casual or Elegant
Serves up nicely in a favorite classic baking dish or colorful pie plate to go from oven to table.


2 (8 oz) pkg. cream cheese, softened
3/4 cup sour cream
3 tbls. mayonnaise
2 tbls. milk
1 tbls. Worcestershire sauce
1 tsp. dry mustard
1 tsp. garlic powder
1 cup shredded cheddar cheese
1 cup chopped marinated artichoke hearts
1 lb. refrigerated crabmeat (shells removed)
1 tbls. Old Bay seasoning (optional) Chopped parsley

 Old Bay Seasoning for Seafood, Poultry, Salads & Meats, 6-Ounce Canister
Old Bay is may favorite seasoning. It adds just the right flavor to my Warm Crab Artichoke Dip. If you can't find it at your local grocery store, Amazon has it.


Preheat oven to 350 degrees.
Prepare a 2 qt. baking dish with cooking spray or butter.
In a large mixer bowl, beat cream cheese, sour cream, mayo, milk, worcestershire sauce, mustard and garlic powder.
Stir in 1/2 cup of the cheddar cheese.
Fold in artichokes and crabmeat. Add Old Bay, if desired.
Spread mixture in baking dish and top with remaining 1/2 cup cheddar cheese (refrigerate if making ahead).
Bake for 35-40 minutes or until lightly browned and bubbly.
Sprinkle with chopped parsley.
Serve with assorted breads or crackers.

 Image courtesy of Flickr

Tuesday, June 30, 2015

Creamy Pea Soup Recipe

A Springtime Favorite
Fresh soup with fresh ingredients is just the type of dish that shouts springtime! Creamy Fresh Pea Soup with Bacon is a delicious starter for an Easter brunch or dinner and can be kept warm in a slow cooker. In my opinion, this soup is good anytime and also makes an excellent choice for a weeknight dinner. Serve with croutons and a salad on the side.
Vegetarian version: It's so very easy to change this soup into a vegetarian dish. Use vegetable stock instead of chicken and delete bacon and top with chopped chives or sour cream.
Image Credit                               

Ingredients for Creamy Pea Soup Recipe

  • 1 tbls. butter
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 3 cups chicken stock
  • 4 cups fresh green peas, shelled or frozen peas
  • Salt
  • Pepper
  • 1/3 cup half and half
  • 6 slices bacon, cooked crisp and crumbled

  1. In a 3 qt. saucepan, melt butter.
  2. Add garlic and onion and saute until onion is soft.
  3. Add chicken stock and peas, bring to a boil.
  4. Reduce heat and simmer for about 5 minutes, until peas are tender.
  5. Let mixture cool slightly.
  6. Puree soup in small batches in a food processor or blender.
  7. Return to saucepan, add salt and pepper to taste and half and half.
  8. Serve in bowls and top with bacon.

Tuesday, June 2, 2015

No Meat Stuffed Peppers

Whenever I think of Vegetarian Stuffed Peppers, I have a craving to make these for dinner. Melted gooey cheese mixed with tasty veggies and rice, baked inside a fragrant green pepper are what you need to make this delicious dish.

Photo Credit/Flickr

I like this vegetarian recipe because over the years I have found that a really good stuffed pepper just doesn't need meat. I like to use a variety of ingredients in my pepper stuffing and if I have any leftover after filling the peppers, it makes a wonderful side dish for another meal.

Ingredients for Vegetarian Stuffed Peppers (Serves 4)

  • 4 large green peppers
  • 2 cups cooked brown rice
  • 2 cups shredded cheddar cheese
  • 1 cup canned black beans, rinsed
  • 1 cup taco sauce
  • 1 small can chopped green chiles
  • 1/2 cup chopped onion
  • Additional cheddar cheese for topping


  1. Preheat oven to 375F degrees.
  2. Bring a large pot of water to a boil.
  3. Wash peppers, slice off tops and remove seeds.
  4. Place peppers in boiling water for 5 minutes.
  5. Remove and let drain.
  6. Place peppers in a greased baking dish.
  7. In a large bowl combine rice, cheese, beans, taco sauce, chiles and onion.
  8. Stuff peppers evenly and top with additional cheddar cheese.
  9. Bake for 45 minutes or until peppers are tender.