Tuesday, October 23, 2012

Salted Caramel Croissant Bread Pudding


             Bread Pudding is one of those things in life that I can never pass on...Chances
         are that if I go to a restaurant and it's on the menu. I'm totally ordering it. I guess it's
              just the CARB lover in me. I'll take it any way I can get it. This particular bread
                      pudding speaks to me...caramel, salted, croissants...need I say more?

                                                   Salted Caramel Croissant Bread Pudding

                               6 day old croissants
                               1 cup hot water
                               1 1/2 cups brown sugar
                               4 eggs, beaten
                               1 cup of milk
                               1 cup of half and half
                               1/2 cup of sugar
                               1 teaspoon vanilla
                               1 teaspoon cinnamon
                               1/2 teaspoon kosher salt

                      1) Grease a 2 qt baking dish
                      2) Combine hot water and brown sugar, pour over croissants
                      3) Combine remaining ingredients and pour over croissants
                      4) Bake at 350 degrees for 50 - 60 minutes.
                      5) Serve with vanilla ice cream

                      Note - Before baking I sprinkle with a little brown sugar and salt.


Sunday, October 7, 2012

Hamburger Soup



              This time of year....I start to crave soups and stews even if there is a heatwave 
        in Southern California. I long for those crisp, cool New England Fall days that I grew
        up with. Autumn is my favorite time of the year....I love sweaters, scarves and boots.
             Get all cozy and make yourself a bowl of pure comfort food. You won't regret it.


                                                                      Hamburger Soup

                     1 1/2 pounds lean ground beef
                     1 onion, diced
                     3 carrots, diced
                     3 celery, diced
                     1 box 48 ounce beef broth
                     2 1/2 cups water
                     1 can diced tomatoes
                     2 cups pasta shells
                     1/2 cup frozen peas
                     1 package lipton onion soup mix
                     2 garlic cloves
                     2 bay leaves
                     1 teaspoon thyme
                     salt and lots of pepper
                     1/2 teaspoon red pepper flakes
                     1 teaspoon italian seasoning

            1) Place ground beef in pan and start to cook. Add onions, celery and carrots.
            Cook for 10 minutes or until beef is browned. Add Lipton soup mix, garlic,
            bay leaves and the rest of spices. Mix well. Add broth, tomatoes and water.
            2) Simmer until veggies are almost done.
            3) Add pasta and cook until al dente and add your peas.
            Serve with crusty bread.
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