Biltmore's bread pudding w/ Caramel sauce

I made this for my FIL's birthday. I am quite sure if I wasn't the favorite already, I am now :P

       

      Ingredients

• 8 c. cubed day-old bread
• 9 eggs
• 2 1/4 c. milk
• 1 3/4 c. heavy whipping cream
• 1 c. sugar
• 3/4 c. butter,melted
• 3 teas. vanilla extract
• 1 1/2 teas. ground cinnamon

         Caramel Sauce

• 1 c. sugar
• 1/4 c. water
• 1 tblspn lemon juice
• 2 tblspn butter
• 1 c. heavy whipping cream

 

 Get your oven pre-heating at 350. Cube up your day-old bread. I got mine at the rack wal-mart puts there stuff out on...genius I know:)

 

You will need a 13X9 inch pan for this. Go ahead and grease it.

Then put your bread into the pan. Amazing isn't it?

After the easy stuff is done...grab a bowl. Actually, if you have a mixer I would just use that to start out with. This stuff makes a full bowl...and you have to whisk...sooo save yourself the trouble:) Put the eggs, milk, cream, sugar, butter, vanilla, and cinnamon in the bowl you chose. 

This is what I chose, but quickly changed to my fabulous Kichen Aid! If you get depressed that you don't have one...go here !

Ok, now that you have made your life incredibly easier....whisk all these delicious things together. And pour it over your bread. Like so...

 

 

Ok. Pop that in the oven for 40-45 minutes...I had to keep it in for about 50. When a knife comes out clean it's done. 

It should look something like this.

Now for the saucey sauceness...

 Grab a small saucepan and put the sugar, water and lemon juice to a boil. Turn your heat down and cook until the sugar turns a golden amber and the dew from the morning tickles your lips..-chuckle- No...just the golden amber part!

See how it's oh so golden? Well strive for this. Stir in your butter until it melts. Add cream. 

Take it off the heat and pour over your bread pudding. It's D-lish!

I was going to update this thing with a new recipe...and a tutorial on how to make a super-hero cape, like the one I made for B. But it's late and I'd like to get in bed before 10:) So instead I'll just put up a few pics of what's been going on lately. 

 

 I took some pics of Miss C and her Daddy. Before I grabbed my camera she was looking at him so cute. Like deep into his eyes telling him the mysteries of the world. But go figure...I grab the camera and she quits. Such is the life of a mom trying to capture "moments". 

 

If you are asking yourself "did you guys really let him do that"? The answer is yes! Why, I don't know. Because he thought it would be fun. And he did have a blast until he decided to try it on the bigger stairs and chin-planted! lol. He was ok...just scared him...for about 5 seconds and he wanted to do it again. 

 

I made him this cape today. I was finally able to find a king-silky pillowcase at a thrift store today. I went to two yesterday and they had maybe 5 between the two of them. I told my SIL that if I went to Savers(the thrift store) and they didn't have anything I was going to move in with her...just to shop at the thrift stores. The traffic that we get in these is less than par:) 

 

We went to our wards chili cook off on saturday evening. These are Matt's eyes after preparing some onions to go into the chili. We should have won. And I'm still a little butt hurt that we didn't. Oh well. Better luck next time:) Alright my merry weather friends. Till I get ambition to log some recipes,

Meg

Jalapeno corn muffins

Ingredients

• 1/2 c. flour
• 1/2 c. cornmeal
• 1 1/2 teas. brown sugar
• 1/2 teas. baking powder
• 1/4 teas. salt
• 1/4 teas. baking soda
• Dash pepper
• 1 egg
• 1/3 c. sour cream
• 1/4 milk
• 1 tblspn canola oil
• 1 can whole kernel corn
• 1/2 to whole Jalapeno pepper, minced (wear gloves OR wash hands immediately after touching)

 

I was kind of spacey when I made this so, that is why the pictured doesn't have all the ingredients in it-sorry. 

Ok, in a small bowl put in the first 7 ingredients

 In another bowl mix up the egg,sour cream, milk and oil.

 

Pour this into the bowl with the dry ingredients...or the other way around if this bowl is bigger.

Stir them together until they are just moistened.

Chop up your Japapeno

Stir this and your corn into the wet ingredients

Spray your muffin pan with some grease

fill the cups 2/3 high with batter. 

Bake at 400 for 14-16 minutes-when a toothpick comes out clean

Enjoy them with some mushroom corn chowda!

Some fun projects I did today:)

 

 

Some exciting things are happening:) Matt got employee of the week!!! So that means he gets a $200.00 bonus and the rest of the week off. HA...don't I wish:) But he does get to park behind the security gate...which means a warm come to come home in. I'm proud of him. He's such a hard worker.

Then, Miss C has finally started giggling!!! I took a video of her...I just need to upload it. It's so very cute and exciting. I was starting to think she was way to cynical...which she still may be...but at least there's hope.

Dinner was my favorite (right now) Amish casserole. Find the recipe here. So. That's about it for this evening. I would like to think I will finish this and get into bed...buuuut...I'm a facebook addict:P So till then,

Meg

Well my friends. I am cooking. Different things. And it's awesome:) I realized today that cooking is fun to me when it's something different. Sure I could cook the same chicken and veggies all the time...and hear my husband give me crap about that being all we ever eat, but why? Why give him one more opportunity to harass me:) Now, if dinner sucks it won't be because it's the 'usual', it will be because it's different and we didn't know what it was going to taste like:) Tonight I made Mexican-style ravioli. It was pretty tasty. And it was really quick. The longest part was boiling the ravioli....seriously....quick:)

I took some pictures of my kids today...what's new right? :P I've got Corel up and running so I have been playing with it today. I created my first,of many, watermarks. I've still got some bugs to figure out...but I'll get there. These two are the only ones that are done being edited...for the moment. So enjoy:)

New and exciting in the world of Catanzaros? Not much. The kids and I have been fighting off a cold that my dear son gave to us. I love primary and the break it gives it me...but really, the risk of getting sick is annoying. I don't get colds all that often, but when I do, they kick my butt:(
Other than that...we ventured down to IKEA this weekend. Oh my! That store is awesome:D I'm not sure why I do these things to myself though. Stores like that really tear at my "home" strings and make me wish that Matt and I didn't suck so much:) All in due time I guess.
We were extended a church calling this Sunday. But due to the fact that we haven't officially been called, you will have to build up anticipation as to what it is:P I will say that my thoughts on the matter are less than over-excited. :/
On a personal matter...my fluctuating weight is bothering me. Weight in general bothers me. I'm having a hard time losing. I have somehow lost the little bit of drive I had a few weeks ago. So I am hoping to find it again and put it to good use. The weather is supposed to be pretty nice most of the week so maybe I can get out.
I tried out a fairly different recipe last night for dinner. You can see the recipe here. It has sauerkraut in it. Never had that before. It was good:)



I took this picture of my girly. I know everyone says she looks like her dad....but this looks like to could have been taken in 1985! (meaning, it could be me:P)



Isn't it cute how much she "looks up" to her brother:) She really is quite enthralled with him. Watch out B...your im-mobile sister is going to drive you crazy when she is mobile:)

So that's about it...till then,
Meg

We are home again! Yay! It was a good time up in ID. We hung out...did some shopping, played with the niece and nephews, and played racquetball! It was my very first time playing. I managed to trip over myself and bash my head off the floor within the first 20 minutes. I am talented I know:) I was also able to get a nice bruise form the slide at the Carl's JR play place. Don't ask:P The Idahoans looked good and seemed to be doing alright. I took some pictures while I was there, but not really all that much. Surprising I know. :) BUt here are a few form our stay. I will post mass quantities on facebook...for all interested:) Enjoy! And till tomorrow night's dinner,
Meg












p.s.
-yes they are mostly of Miss B, but what can I say?
she's beautiful:)

Ick.
That's how I feel.
One kid was sick last night/today.
One kid decided to wear a whiney pants crown.
I have a nasty headache.
Ate too many peanut butter bars.
Didn't make dinner.
Didn't take any pictures.
Haven't burned more than 1600 calories today.
Boo0hoo.
I'm whining...because everyone else seems to be doing it,
so whine can't I?!

Tonight's dinner...Oregano-lemon chicken thighs.
Here we go:)

Start with some big ol honkin' bone-in chicken things. About 6 pieces or 3 lbs. I took the skin off mine, because well,....look


This is gross...who wants to eat that?! Anyway, put them in a 13X9 pan.


The rest of your ingredients consist of 2 tblspn of honey, 3 tblspn lemon juice, 1 tblspn olive oil, 3 garlic cloves-minced, 2 tspn dried oregano.


I have limited utensils and know-how on mincing so here's to learning!



After you are done mincing, combine all ingredients in a small bowl, or large, whichever you prefer to wash later:)


Pour this mixture over the chicken...so it looks like this
<-------- Put it inot the oven at 375 for 30-35 minutes...until it's not leaking colored juice anymore.

Enjoy:)

Tonight's cooking delight,...barbecue potato wedges & spinach stuffed portabello mushrooms.


The potato wedges call for 2 lbs of red potatoes, cut into wedges.


After you get the little guys drawn and quartered spray a 15X10 by 1-inch deep pan. I didn't have that size, so I used a 9X13. It worked just as good.


Get em all cozy together and drizzle 1 Tblspn honey and 2 tblspns melted butter (I mixed together) over the taters.


Because I tried to take a picture while drizzling, I mixed them up a bit to get the ooey gooey goodness all over them.



Next you sprinkle 3 teasp. of chili powder, 1/2 tspn salt, 1/4 tspn garlic powder, and 1/4 tspn pepper over the top.

Pop them in the oven at 450 for roughly 30 minutes.

Take them out and enjoy!


Enjoy them with some meaty portabello mushrooms:)
Please...make sure your fridge doesn't have a death wish on any sort of produce....frozen mushrooms do not cooperate!
You want to remove the stem and all the gills...I'm not going to lie..it's rather gross!


After you get them all cleaned up, stick them in a large frying pan with 2 tablespoons of olive oil. Fry them for 10-15 minutes until they are tender.


Turn them once.



While those are cooking get your other ingredients ready in a small bowl.


A 10 oz package of spinach, thawed, drained and dry, can of diced tomatoes, 1/2 cup romano cheese, 2 tblspn scallions and some salt. Mix em up all nice and pretty in a bowl and spoon it into your mushrooms(that are awaiting on a bake pan on top of aluminum foil)

Top with mozzarella cheese. I like cheese so I used more than the recipe calls for:) Bake them at 375 for 10-15 minutes or until they are bubbly. Yes, my mozzarella isn't bubbling...I think I needed fresher:)



Enjoy:D