Pumpkin Pear Bread Pudding

Looking for a delicious and exceptionally tasty Fall treat? This one was pretty amazing. I've had the recipe for years, but I only just tried it. It's from the Pendulum Court cafe at BYU. I was silly enough to make this when we weren't planning on having anyone over for dessert, so Jeff and I snacked on it for a week or so.

Ingredients:
1 loaf Rhodes™ Bread Dough, baked and cubed (I just used about 18 pieces of normal wheat bread)
15 oz can pumpkin
2 eggs
1 cup canned pears, drained and chopped
14 oz can sweetened condensed milk
1/2 cup sugar
1/2 tablespoon nutmeg
1/2 tablespoon ginger
1/2 tablespoon ground cloves
1 teaspoon cinnamon

Streusel:
1 cup coarsely chopped pecans
1/2 teaspoon cinnamon
2 tablespoons flour
2 tablespoons butter
1/2 cup brown sugar

Instructions:
In a large mixing bowl, beat eggs. Add pumpkin, pears, milk, sugar and spices and mix well. Gently stir in bread cubes until completely coated. Pour into a 9-inch sprayed square baking dish or spring form pan. Cover and refrigerate 1-2 hours (may be refrigerated overnight).

Just before baking, combine streusel ingredients and mix well. Sprinkle mixture over Bread Pudding. Bake at 350°F for 40-45 minutes or until knife inserted in center comes out clean. Serve while still warm, with a dollop of whipped cream.

Triple Chocolate Cookies

From the Better Homes and Gardens' Anyone Can Cook book, these tasty treats totally satisfied my chocolate craving last Wednesday evening. Jeff and I snacked on them while watching "Murder by Death," a 1976 Neil Simon classic that I highly recommend. Peter Sellers (the detective in the Pink Panther, the crazy german scientist in a wheelchair in Dr. Strangelove, etc.) is hilarious as a proverb-spouting Chinese detective with an adopted Japanese son.

But to get back to the food.

Ingredients:
7 ounces bittersweet chocolate, chopped (I just used semisweet choc chips)
5 ounces unsweetened chocolate, chopped
1/2 cup butter
1/3 cup flour
1/4 tsp. baking powder
1 cup sugar
3/4 cup packed brown sugar
4 eggs
1/4 cup finely chopped pecans, toasted
Chocolate Drizzle (see below)

1. In a 2-quart saucepan combine chocolates and butter. Heat and stir over low heat until smooth. Remove from heat and let cool for 10 minutes. Stir together flour, baking powder, and 1/4 tsp of salt in a small bowl and set aside.

2. In a large mixing bowl combine sugars and eggs. Beat with an electric mixer on medium to high speed for 2 to 3 minutes or until color lightens slightly. Beat in melted chocolate. Add flour mixture and beat until combined. Stir in pecans. Cover surface of cookie dough with plastic wrap and let stand for 20 minutes to thicken.

3. Preheat oven to 350 degrees. Line cookie sheets with parchment paper or foil (and spray with Pam). Drop dough by rounded teaspoons 2 inches apart onto sheets. Bake for 9 minutes or until tops are just set. Let stand 1 minute on cookie sheet. Transfer to a wire rack and let cool. Spoon Chocolate Drizzle over cookies. Makes 60 (92 calories and 6g fat each).

Chocolate Drizzle:

Combine 1 cup semisweet chocolate pieces with 4 teaspoons shortening in a small saucepan over low heat. Stir until the chocolate melts and is smooth. Remove from the heat and drizzle away.
Chocolate Drizzle

Garlic Chicken Pizza

I hereby add my testimony to that of Katie Hale: Juli's pizza crust is scrumptious. When I heard Katie's description of it, I decided I needed to try it. After all, Juli gave it to me in the wonderful book of family recipes and advise that I got from all of you last Christmas. On top of that excellent base, I added the toppings for Garlic Chicken Pizza, a recipe from my Cooking Light book. This is great for a big group. It's really good, looks impressive, and is, again, very easy.

It works well (though I didn't do it this way, but would have if I had thought of it beforehand) if you prepare the topping ingredients (cooking and shredding chicken, chopping vegetables, etc.) while the pizza dough is rising.

Juli's Grilled Pizza Dough

Ingredients:
1 1/4 cups warm water
2 T. olive oil
1 package active dry yeast
1 t. sugar
3 1/4 to 3 3/4 cups flour
1 t. salt
cornmeal
olive oil (optional)

Directions:
1. In a medium bowl, combine warm water, the 2 T. oil, the yeast, and sugar. Stir to dissolve yeast. Let stand about 10 minutes or until foamy.
2. Meanwhile, in a large bowl, combine 3 cups of the flour and the salt. Stir yeast mixture into flour mixture until combined. Stir in as much of the remaining flour as you can.
3. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a soft dough that is smooth but slightly sticky (about 5 minutes total). (Juli's note: the dough is sticky, but don't be tempted to add extra flour - that's what makes it so crisp.)
4. Place dough in an oiled bowl, turning once to grease surface of dough. Cover and let rise in a warm place until double in size (about 45 minutes).
5. Punch dough down (fun! I love the fist impression in the dough). Turn dough out onto a lightly floured surface. Divide dough into four equal portions. Cover and let rest for 10 minutes. Roll dough out.
6. Sprinkle a baking sheet or pizza peel with cornmeal. Place the dough on the baking sheet or peel (I spread mine out into a 9x13 rectangle. Otherwise this recipe, which makes enough for four 10-inch rounds, might have been too much for one pizza).
7. Bake in a 450 degree oven for 8 to 12 minutes or until golden brown.

Garlic Chicken Pizza

Ingredients:

2 T. red wine vinegar
1 1/2 T. Dijon mustard
4 garlic cloves, minced
1 1/2 cups shredded cooked chicken breast
1 cup chopped plum tomato
1 cup chopped mushrooms
3/4 cup shredded mozzarella cheese
1/4 cup crumbled feta cheese
1/4 cup finely shredded Parmesan cheese
1/4 cup chopped green onions

Directions:
1. Preheat oven to 400 degrees (for Juli's crust it says 450 - I averaged and went with 425).
2. Combine first 3 ingredients, stirring well with a whisk. Place crust on baking sheet; brush vinegar mixture over crust. Top with chicken, tomato, and mushrooms; sprinkle with cheeses and green onions.
3. Bake for 15 minutes or until mozzarella and Parmesan cheeses melt.

Stuffed Chicken

This recipe was amazing, and the presentation of it made me feel like a gourmet chef. But it was also very easy and very fast!

Ingredients:

Roasted red peppers (two cups worth--I used two small jars)
Feta cheese (1/4 lb)
Parmesan cheese (1/2 cup)
Skinless, boneless chicken breast halves, 4 (I used 3 breasts or 6 halves, and it just held all the filling), or about 1.5 lbs total weight
Prosciutto or cooked ham, 4 (6) large thin slices (I used turkey bacon--healthier, precooked, cheaper, easier to wrap)

1. Prepare the filling. Preheat the oven to 400 degrees. Grease a shallow baking dish large enough to hold all the chicken breasts in a single layer. In a small bowl, mix together the roasted red peppers, feta cheese, and Parmesan. Season with salt and pepper. Also add some lemon zest or just a little lemon juice for a little zing.

2. Stuff the chicken. Place each chicken breast on a work surface. Cut each in half lengthwise all the way through. Spread 1/4 (1/6) of the filling in the center of each breast. Fold the chicken breast closed and season with salt and pepper. Wrap 1 prosciutto (or bacon) slice tightly around each chicken breast and place in the prepared dish.

3. Bake until the prosciutto (bacon) is crisp and the chicken is opaque throughout, between 20 and 35 minutes depending on the thickness of the breasts. Enjoy! (You will.)

The original recipe called for 2 cups spinach and 1/4 lb. goat cheese, but I preferred to try the alternate version they provided. That one could be good as well...

Easy Icecream Parfait

I don't have a picture for this one, but we just tried it last night and it was to die for. Plus it's ridiculously easy. Simply layer icecream, crumbled ginger snaps (preferably the Ivy Bake recipe--which are the best I've ever had), banana slices, and chopped toasted pecans in a cup or dessert dish, put in the freezer for 10 minutes until chilled, and enjoy. I did two layers in some glass cups, and the result was both beautiful and delicious.

For variations, try baked apple slices (cook a peeled and cored apple in a bowl--with 1/2 an inch of water and covered with plastic wrap--in the microwave for 3 minutes until tender) or peaches instead of bananas.

Ivy Bake Gingersnap Cookies

These will change your life. They changed my husband's. He said he wasn't a fan of gingersnaps until he had these. And in this parfait dessert, they're like crumbled bits of heaven in your mouth. (Plus, when you're making them, the ridiculous amounts of spices look really pretty before you mix them in.)

Ingredients:
3/4 cup shortening
1 cup light brown sugar
1/4 cup molasses
1 egg 1 tsp cloves
2 tsp. baking soda
1/2 tsp. salt
2 tsp. cinnamon
2 tsp. ground ginger
2 cups flour
sugar

Directions:

Preheat oven to 350. Cream together shortening, sugar, and molasses. Add egg, baking soda, salt, and spices; mix until well blended. Add flour and mix until combined; chill (or not). Roll dough into 1-inch balls and then roll in sugar. Place 2 inches apart on a greased baking sheet. Flatten slightly with fingers. Bake for 6 to 8 minutes or until cookies appear slightly cracked. Makes 2-3 dozen.

Lemon Pancakes and Toffee Bars: Anniversary Time!

It's our two-month anniversary! (Everybody say, "Aww...")

I celebrated this morning by making an amazing recipe we found in the Salt Lake Tribune a few months ago: Lemon-lovers' ricotta pancakes with blueberry sauce.



Ingredients:

Pancakes:
1 cup flour
2 T. sugar
2 t. baking powder
1/2 t. baking soda
1/4 t. salt
1 cup ricotta cheese (or substitute either cottage cheese mixed with an egg yolk or--get this! I tried it this morning--equal parts yogurt and cream cheese! I tried vanilla yogurt with 2 or 3 ounces of cream cheese, and it was scrumptious)
1 large egg
2 large egg whites
1/2 cup lemon juice (A lot, I know)
2 t. grated lemon zest
1 T. oil

Blueberry sauce:
1 T. lemon juice
2 t. cornstarch
2 cups fresh or frozen blueberries
1/3 cup sugar
2 T. water
1/4 t. salt

In a large bowl, mix flour, sugar, baking powder, baking soda, and salt. In a medium bowl, mix ricotta, egg, egg whites, lemon juice, lemon zest and oil. Fold wet mixture into dry to make a thick batter.
Grease a frying pan or griddle and warm over medium-low heat. Measure out 1/4-cup of batter for each pancake. Cook and flip until bronwed on each side.
For the sauce, combine lemon juice and cornstarch in a small bowl and set aside. In a medium saucepan, bring blueberries, sugar, water, and salt to a boil over high heat. Reduce to a simmer and stir in lemon juice/cornstarch mixture. Simmer, stirring, until sauce thickens (about 2 minutes).
Makes 5 servings

Also, for you Ivy Bake lovers, here's the recipe for Millenium Toffee Bars (we made these last night for the hard-working Elders Quorum guys--Jeff among them--who were helping a family move out of the ward). Read the directions carefully on this one. It has a lot of divided ingredients and layering and suchlike.

We didn't have enough chocolate chips, so I supplemented with Butterscotch chips. A highly recommended variation.



Ingredients:

2 1/2 cups flour
3/4 cup butter
2/3 cup packed light brown sugar
1 egg, slightly beaten
2 cups semisweet chocolate chips, divided
1 cup chopped pecans
1 (14-oz.) can sweetened condensed milk
1 3/4 cups toffee bits, divided

Directions:

Grease a 9x13-inch glass dish. Preheat oven to 350 degrees. In a mixing bowl, mix together flour, butter, and brown sugar; add egg and mix well. Add 1 1/2 cups chocolate chips and nuts. Reserve 1 1/2 cups of the mixture. Press remaining mixture into the bottom of the pan. Bake for 8 minutes.
Remove from oven and pour sweetened condensed milk over mixture. Top with 1 1/2 cups toffee bits, the reserved crumb mixture, and 1/2 cup chocolate chips. Return to oven for 12 minutes. Remove from oven and sprinkle with remaining toffee bits. Cool before cutting, or just eat it with a spoon! Makes 12-16 servings.

Rice Krispies galore

I'm experimenting with more artistic photography. Do you think this could be in a cookbook? A little out of focus, perhaps...

Anyhoo, these recipes are both delicious and very easy to make.

The first is from the ever dependable Ivy Bake Cookbook.

Caramel Rice Krispies Bar

Ingredients:

Caramel:
1 (14 oz.) bag caramels, unwrapped
1 (14 oz.) can sweetened condensed milk
1 stick (1/2 c.) butter

Rice Krispies:
1 1/2 sticks butter, divided
10 cups mini marshmallows
10 cups Rice Krispies, divided

Directions:

Melt caramels, sweetened condensed milk, and butter in a bowl in the microwave for 3 minutes. Stir until smooth.
In another bowl, melt 6 tablespoons butter with 4 cups marshmallows for 70 seconds. Stir until smooth and pour over 5 cups of cereal. Stir until covered. Place in a greased 9x13 dish. Sprinkle 2 cups mini marshmallows on top, then pour caramel mixture over marshmallows. Refrigerate.
Make the second layer of krispies the same way as above and place on top of the caramel layer. Chill until firm.
Makes 12-15 servings.

The second is from the boyfriend of one of my former roommates. Watch out--they're addicting!

Ridiculously Delicious (and Heavy) Peanut Butter Rice Krispie Treats
Courtesy of Nate Barney

1 cup Corn syrup
1 cup Sugar
1 cup Peanut butter
6 cups Rice Krispies
1 cup each of Chocolate and Butterscotch chips

Heat corn syrup and sugar. Just before it comes to a boil, remove it from heat. Stir in peanut butter over low heat. Add rice krispies and stir. Put mixture in a 9x13 pan.
Melt chips in the microwave on power level six, stirring every minute until melted. Spread on top of rice krispies.
Refrigerate until cool.

After making both of those over the past weekend, I'm starting a diet today. :) Why would I make both, you ask? Simple. I had leftover caramel from an older desert, so I had to use that. And I had leftover rice krispies cereal from the first batch of Rice Krispies, so I had to use that as well. I can't stand wasting perfectly good ingredients!