Chocolate Bread Pudding!

Sorry I have not put up a recipe in a while.  I have been busy with work and Ramadan.  So today, I am sharing a chocolate bread pudding recipe.  It is simply amazing.  I had been looking for a good  bread pudding recipe for a while and was watching Paula Dean's show one day and she happened to make this bread pudding.  It was very easy so I looked up the recipe and got the ingredients.  The original recipe of this bread pudding comes with a toffee sauce recipe also, but I find it unnecessary because the bread pudding is already so sweet on its own.   I am not that big of a chocolate fan, so I like to add a little less chocolate than the recipe states, but this dessert is not too chocolaty.  Even my mom, who dislikes chocolate, loves this dessert.

Ingredients:

• 1 loaf Hawaiian bread, cut into 1-inch cubes
• 2 cups heavy whipping cream, divided
• 2 cups whole milk
• 1 cup sugar, plus 2 tablespoons, divided
• 1/2 stick butter, melted
• 4 large eggs
• 8 (1-ounce) squares semisweet chocolate, finely chopped or semisweet chocolate chips
• 1 cup chopped pecans

Directions:

1.  Preheat the oven to 350 degrees F.  Lightly grease a 13 by 9-inch baking dish.

2.  Add the bread cubes to a large bowl.
3.  In a medium bowl, whisk together 1 1/2 cups of the cream, the milk, 1 cup sugar, butter, and eggs. Add the cream mixture to the bread cubes, stirring to combine. Let stand for 15 minutes.
4.  Stir in the chocolate and pecans. Spoon the mixture into the prepared baking dish. 
5.  Drizzle with remaining 1/2 cup cream and sprinkle with remaining 2 tablespoons sugar. Bake until the center is set, about 1 hour.
6.  Enjoy!  This will be a big hit!  

BBQ Chicken Pizza

I have made this pizza many, many times.  In fact, I just made it this past weekend.  It's so good and so easy to make.  Even those who do not enjoy bbq sauce love this pizza.



Ingredients and Directions for Chicken:  
You need:
     2 skinless, boneless chicken breast halves 
     Salt and pepper
     1/2 onion, finely chopped 
     2 cloves garlic, finely chopped 
     3/4 cups barbecue sauce 
     1/4 cup apple cider vinegar 
     Hot sauce
Season the chicken with salt and pepper and place in a heavy pot with the onion, garlic and just enough water to cover (about 1-1/2 cups). Add the barbecue sauce, vinegar and a few drops hot sauce and bring to a boil. Reduce the heat and simmer until the chicken is cooked through, about 15 minutes. Remove the chicken from the sauce and shred with two forks.
Boil the sauce, skimming occasionally, until reduced by half, about 15 minutes. Season with salt and pepper. Add the shredded chicken and heat through

Ingredients for Pizza:
1 pizza crust
1/2 cup spicy barbecue sauce
1/2 cup pulled bbq chicken (recipe follows)
1/4 cup chopped red bell pepper
1/4 cup chopped green bell pepper
1/4 cup chopped red onion
1 cup shredded Monterey Jack cheese (you can use whatever kind of cheese you like)

Directions for Pizza: 
1.  Preheat oven to 450 degrees F
2.  Place pizza crust on cookie sheet. Spread with barbecue sauce. 
3.  Scatter chicken over top. Sprinkle evenly with red pepper, green pepper and onion. Cover with cheese.   You can use more of less of the chicken, peppers, onions, and cheese; it just depends on how you like your pizza. 
4.  Bake in preheated oven for 10 to 12 minutes, or until cheese is melted.

Shepard's Pie and Cornbread

So I've always been a little hesitant to cook Shepard's pie because I thought it would be too meaty.  I looked up a recipe and the pictures of it looked so good that I had to try it.  The result was really good.  It didn't taste too meaty and was a good combination of meat, potatoes, and veggies.  I did add a bit of desi spices to it so it wouldn't be bland.  I have already made this recipe twice after making it for the first time this Saturday.  I also thought it would taste really good with cornbread, so I also made a homemade cornbread.  Homemade cornbread is delicious and very easy to make.    

Shepard's Pie Ingredients:

6 large potatoes, peeled and cubed
1 tbsp butter
1 tbsp finely chopped onion

• 1/4 cup shredded Cheddar cheese
• 2 tbsp milk
• Salt and pepper to taste
• 1 tablespoon vegetable oil
• 1 onion, chopped
• 1 1/2 pound lean ground beef
• 1/4 cup Worcestershire sauce
• 2 tablespoons all-purpose flour
• 1 tablespoon ketchup
• 1 cup beef broth (I used chicken broth)
• Veggies (I used carrots, peas, and corn)
• 1/4 cup shredded Cheddar cheese

Directions:

1.  Bring a large pot of salted water to boil.  Add potatoes and cook until tender, about 15 minutes.  Drain and mash the potatoes.  Mix in butter, finely chopped onion, and 1/4 cup shredded cheese.  I also added a bit of milk (about 2 tbsp) to make it more creamy.  Season with salt and pepper to taste and set aside.

2.  Preheat over to 375 degrees
3.  Heat oil in large pan.  Add onions and cook until clear.  Add meat to the onions.  I also added 2 tsps of ginger/garlic paste, salt, pepper, red pepper flakes, laal mirch (cayenne pepper),and 1/4 cup Worcestershire sauce to the meat to add some more flavor.  Cook meat until well browned. 
4.  When meat is done, stir in flour and cook for 1 minute.  
5.  Add ketchup and broth to the meat. Bring to a boil, reduce heat and simmer for 5 minutes.  
6.  Spread the meat in an even layer on the bottom of a casserole dish. Next, spread a layer of the veggies.  Top with the mashed potatoes and sprinkle the top with 1/4 cup of shredded cheese.
7.  Bake in preheated oven for 20 minutes, or until golden brown.

Corn Bread Ingredients: 
7 tbsp butter or margarine, softened
2/3 cup sugar
2 eggs
1 cup and 2 tbsps milk
1 1/2 cups and 1 tbsp all purpose flour
2/3 cup cornmeal
1 tbsp baking powder

3/4 tsp salt 

Directions:
1.  In a mixing bowl, cream butter and sugar. In a separate bowl, combine the eggs and milk. In another bowl, combine flour, cornmeal, baking powder and salt; Add to creamed mixture alternately with egg mixture
2.  Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 400 degrees F for 22-27 minutes or until a toothpick inserted near the center comes out clean. Cut into squares; serve warm. 

Yummilicous Fruit Tart

Yummilicous Fruit Tart

So everyone once in a while, I like to try new stuff...and ever since Ramadan started, like everyone else, I've been hanging in the kitchen more than often, and I thought why not make something good. Anyhow, so I was craving a fruit tart the other day and I remembered that I got this recipe from Amal a long time ago, but unfortunately I couldn't find it, so I decided to search online and found one very similar to the one she had sent me. It is super easy and truly scrumptious! Here it is... !

Makes about 10 servings.

-1 package Sugar Cookie Dough
-1 (8oz) package cream cheese, softened
-1/3 cup granulated sugar
-1/2 teaspoon vanilla extract
-1 1/2 cups fruit, (berries, sliced kiwi, peaches or strawberries) (I used only strawberries and kiwi)

1. Preheat oven to 350°F. Grease bottom and side of 9-inch pan.

2. Press cookie dough evenly into greased baking pan.

3. Bake for 18 to 22 minutes or until lightly golden and wooden pick inserted in center comes out clean.

4. Cool completely in pan on wire rack. (I put it in the fridge since time was running out)

5. Beat cream cheese, sugar and vanilla extract in small mixer bowl until smooth.

6. Spread evenly over cooled cookie crust to within 1/2-inch of edge.

7. Arrange fruit as desired on top of cream cheese mixture. Refrigerate for 1 hour.

8. Remove from fridge, and serve.

ENJOY!

Buffalo Chicken Mac and Cheese :)

--Ever since Ramadan has rolled around, I have been wanting to help in the kitchen, by trying out new and delicious recipes. This is one I stumbled across online and it came out yummy. Quite decadent, but tasty!
It says it yields 8-10 servings; but its a pretty big casserole dish

Ingredients:

• 7 tablespoons unsalted butter, plus more for the dish
• Kosher salt
• 1 pound elbow macaroni
• 1 small onion, finely chopped
• 2 stalks celery, finely chopped
• 3 cups cooked chicken, cubed
• 2 garlic cloves, minced
• 3/4 cup hot sauce (preferably Frank's)
• 2 tablespoons all purpose-flour
• 2 teaspoons dry mustard
• 2 1/2 cups half-and-half
• 1 pound yellow sharp cheddar cheese cut into 1-inch cubes (about 3 1/2 cups)
• 8 ounces pepper jack cheese, shredded (about 2 cups)
• 2/3 cup sour cream
• 1 cup panko (Japanese breadcrumbs)
  
• 1/2 cup crumbled blue cheese
• 2 tablespoons chopped fresh parsley

** Note, this recipe is very cheesy, if you wish to cut down the cheese content, by experience I would reduce the cheddar cheese to 2 1/2-3 cups**


Directions:

1. Preheat oven to 350 degrees, and butter a 9x13 baking dish; Meanwhile bring a pot of salted water to a boil for the pasta, cook and drain.
   
2. Melt 3 tbsp of the butter in a skillet over medium heat, Add the onion and celery and cook until soft, about 5 minutes. Stir in the garlic and chicken and cook for 2 minutes. Add a half cup of the hot sauce, and simmer the chicken in it until cooked, should be thickened.
   
3. Melt 2 tbsp in a saucepan over medium heat, , Stir in the flour and mustard with a wooden spoon, until smooth.
   
4. Whisk in the half and half, add remaining 1/4 cup of hot sauce, whisk in both cheeses. Lastly, whisk in the sour cream.
   
5. Spread half of the macaroni into the buttered baking dish. Then top with the chicken mixture. Add the remaining half of the macaroni, and pour the cheese sauce evenly over the top of it.
6. Put the last 2 remaining tbsps of butter into a bowl, and microwave until melted. Add the panko breadcrumbs and blue cheese, and toss. This is the topping that you will cover the macaroni with before popping it into the oven
7. Bake 30-40 minutes on 350 degrees or until bubbly. Let it rest at least 10 minutes before devouring :)

Enjoy everybody, hope you like it! And if you found any different twists on this recipe, please comment me :)

Chocolate Chip Cookies

The month of Ramadan started this week.  While fasting, I crave lots of delicious treats.  The first day, I was really craving chocolate chip cookies.  I went searching for a good recipe online.  I found this recipe that was highly rated by thousands of people.  I like my cookies soft on the inside and a little crispy on the outside, and this is the perfect recipe for those kind of cookies.  And the best thing was that I bake quite often so I had all the ingredients already at home.

Makes 24 cookies

Ingredients:

1 cup butter, softened

1 cup white sugar

1 cup packed brown sugar

2 eggs

2 teaspoons vanilla extract

3 cups all-purpose flour

1 teaspoon baking soda

2 teaspoons hot water

1/2 teaspoon of salt

2 cups semisweet chocolate chips

1 cup chopped walnuts (I omitted these because I did not have any at home)

Directions:

1. Preheat over to 350 degrees F

2. Cream together the butter, white sugar, and brown sugar until smooth

3. Beat in the eggs, one at a time

4. Stir in the vanilla

5. Dissolve baking soda in hot water.  Add to batter along with the salt.

6. Stir in the flour, continuing until the flour is all mixed in

7. Stir in chocolate chips and walnuts

8. Drop cookies by large spoonfuls onto the pan

9. Bake cookies for about 10 minutes, or until the edges are nicely browned

Here is a picture of the cookies in the oven.  They are one of the best chocolate chip cookies I have ever tasted.  If anyone tries them out, let me know how they turn out!

  

First Recipe!

So today I took the day off from work because I was not feeling so well. I was on Facebook and noticed another food blog type of group on it. My friends and I are always exchanging recipes so I thought this would be a great idea so everyone could have access to the recipes.

It is my dad's birthday today so I thought I would make something. I got this recipe from Mahham. I call it mocha pudding. It was a little difficult to make only because I am fasting today and cannot taste it. It's difficult to make a recipe the first time and not be able to taste it while you are making it. But overall, the recipe is very easy and very tasty.

Ingredients:

1 tub of thawed cool whip + cool whip for topping

2 large boxes of vanilla instant pudding

2-3 cups of milk

2-3 tbsp of instant coffee (depending on your taste)

Chocolate Syrup

Graham Crackers

Directions:

1. Fold cool whip with the 2 boxes of instant vanilla pudding.

2. Start adding the milk a little at a time. Add about 2 cups of milk, but you might need a little more if the mixture is too difficult to mix. If it gets liquid, don't get scared because it will thicken more as you mix it and when you refrigerate it.

3. After the pudding mixture is thick, dissolve 2-3tbsp of instant coffee in a little bit of milk and stir it in the pudding mixture. Add a tbsp at a time, taste as you go. If you want more of a coffee taste, add more, if you want less of a coffee taste, add less.

4. Add a squirt or 2 of chocolate syrup, depending on what taste you want.

5. Refrigerate pudding for at least 30 minutes.

6. Top with graham crackers and cool whip

Enjoy!