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Archive for February, 2009

My mom used to make this bread pudding for me when I was a kid. Now I make it for my grandchildren. Boy, time sure does fly! I hope you enjoy this bread pudding recipe. Please let me know by leaving a comment below.

INGREDIENTS

12 slices white bread, cut into cubes
1/4 cup butter, melted
1 teaspoon ground cinnamon
2/3 cup raisins or cranberry
6 eggs, beaten
3/4 cup white sugar
2 teaspoons vanilla extract
1/2 teaspoon salt
3 cups scalded milk
1 pinch ground nutmeg

DIRECTIONS

Preheat your oven to 375 degrees F (190 degrees C). Lightly butter one 2 quart baking dish. Combine the bread cubes, butter, cinnamon and raisins; (I like cranberries and you may like both!), mix well and place in the baking dish. Beat together the eggs, sugar, vanilla and salt. Add the milk, mix well and pour over the bread cubes. Sprinkle with nutmeg and bake for 40 minutes stirring after 20 minutes. Insert a toothpick and if it comes our dry, the pudding is done. You may have to bake for up to an additional 20 minutes depending on your oven.

This is another one of those winter or rainy day recipes. You can carry it on your picnic as long as your picnic basket has an insulated food section. I hope you enjoy this bread pudding as much as I do.

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This one may not be best for a barbecue but it’s so delicious that I can’t resist sharing it with my readers. If you like traditional Reuben sandwiches, you’re going to love this variation.

INGREDIENTS

6 slices rye bread, cubed
1 (16 ounce) can sauerkraut, drained. I don’t rinse I think it takes away the flavor of the Kraut but it’s completely up to you.
1 pound deli sliced corned beef, cut into strips
3/4 cup Russian-style salad dressing
2 cups shredded Swiss cheese

DIRECTIONS

Preheat your oven to 400 degrees F (200 degrees C). Spread the bread cubes in the bottom of a 9×13 inch baking dish. Spread the sauerkraut evenly over the bread cubes and then layer the beef strips over the sauerkraut. Pour dressing over the entire mixture. Spray aluminum foil with cooking spray and use to cover the baking dish, sprayed side down. Bake in the preheated oven for 25 to 30 minutes. Remove the cover, sprinkle with cheese and bake uncovered for another 10 minutes, or until the cheese is melted and
bubbly.

I’d suggest you save this recipe for one of those rainy days when you just can’t go on a picnic or barbecue in your back yard. Enjoy!

If you like this recipe, please do me a favor and click on the add this button below and save this recipe to your favorite social bookmarking site. Thanks!

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Every time I bring one of these chocolate zucchini cheese cakes to a party, people ask for the recipe and I refuse to share it. Well I’ve changed my mind and I’m going to share it with you here today. I warn you though, you’ll be tempted to eat the whole thing. Don’t do it!

INGREDIENTS

1/2 cup butter
1/2 cup vegetable oil
1 1/4 cups white sugar
2 eggs
2 cups grated zucchini
1/2 cup buttermilk
2 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon salt
1 (8 ounce) package cream cheese, softened
2 tablespoons butter, softened
1/4 cup white sugar
1 tablespoon cornstarch
1 egg
2 tablespoons milk
1/2 teaspoon vanilla extract

DIRECTIONS

Preheat your oven to 350 degrees F (175 degrees C).

Grease and flour a 9×13 inch pan. Sift together the flour, cocoa, baking powder and salt. Set this bowl aside. In another large bowl, cream together 1/2 cup butter, the oil, and 1 1/4 sugar until light and fluffy. Beat in 2 eggs, one at a time, then stir in the zucchini. Beat in the flour mixture alternately with the buttermilk. Pour half of the batter into the prepared pan.

Now for the filling: In a medium bowl, beat the cream cheese with 2 tablespoons butter. Combine 1/4 cup of sugar and the cornstarch and beat into the cream cheese mixture until smooth. Beat in 1 egg, the milk and the vanilla.

Pour the filling mixture over the batter in the pan, distributing evenly. Pour the remaining batter over the filing and bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

I usually double the cream cheese filling to use as frosting.

I hope you enjoy this cheese cake as much as I do. Please let me know what you think by leaving a comment below.   Also, please let the world know about this and my other recipes by clicking the button below and adding them to your favorite social bookmarking site.

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Here’s one picnic recipe that will really spice up your next outdoor event! This simple grilled pineapple recipe will have everyone coming back for more. Keep in mind that you will want to marinade the pineapple overnight so remember to plan ahead.

INGREDIENTS (Having lots of guests? Just multiply the ingredients.)

4 slices fresh pineapple
2 tablespoons honey
3 tablespoons cherry brandy
2 teaspoon lemon juice

DIRECTIONS

To marinate: Combine honey, brandy and lemon juice in a nonporous glass dish or bowl. Mix together and add the pineapple. Coat the pineapple thoroughly with the marinade mixture. Cover the dish and marinate in your refrigerator for at least three to four hours, the longer the better.

Preheat your grill to medium heat and lightly oil the grate. Remove pineapple from the dish or bowl and discard any leftover marinade. Place pineapple wedges directly on the rack or in a basket and grill for about 10 minutes, turning often until pineapple is hot and caramelized.

I hope you enjoy these grilled pineapples. If you have a minute, please leave a comment here and let me know what you think of the pineapples and my other recipes. Also, if you have a request for any picnic or barbecue related food, let me know. I’ll cook something up just for you.

You’re going to need some great barbecue tools to make all the recipes on this blog. Visit Picnic Baskets and More to find a great selection of barbecue tool sets that will fit your needs and your budget.

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After a week or so of sharing main course recipes, I think it’s time to get back to dessert for a bit. Here is my recipe for baked pears. These are fantastic whether you make them in your oven or on your grill. Give them a try and let me know what you think.

INGREDIENTS

2 medium ripe bosc pears, peeled and halved
4 teaspoons butter or margarine
1 teaspoon lemon juice
2 teaspoons brown sugar
1 teaspoon ground cinnamon
4 teaspoons orange marmalade, or any marmalade of your choice

DIRECTIONS

Cut the pears in half and place them, cut side up, in a shallow one quart baking dish. Place butter in the center of each and drizzle them with lemon juice. Combine the sugar and cinnamon and sprinkle the mixture over the pears. Top the pears with marmalade. Cover and bake at 350 degrees for 25-35 minutes or until they’re soft and warm throughout. This also can be grilled on medium heat for 30 minutes or until the pear is soft and hot. Serve these pears warm and with ice cream if available.

I’d love to hear from you after you try these pears or another one of my recipes. Please feel free to leave a comment below and let me know what you think.

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Here’s my recipe for barbecue pork ribs. These ribs will be great for your next picnic or camping trip. I hope you enjoy them.

INGREDIENTS
2 1/2 pounds country style pork ribs
1 tablespoon garlic powder
1 teaspoon ground black pepper
2 tablespoons salt
1 cup of your favorite barbeque sauce

DIRECTIONS
Place ribs in a large pot with enough water to cover. Season with garlic powder, black pepper and salt. Bring water to a boil, and cook the ribs until tender. Remove ribs from the pot, cool them and then place them in a one gallon zip lock plastic bag marinate 4-6 hours in your favorite barbecue sauce. If you have time, I’d suggest you marinate them overnight.

Preheat your grill to medium heat and then grill the ribs for 2 to 2 1/2 hours. Baste them once with about 20 minutes left to cook.

If you make these ribs on your next picnic or camping trip, everyone’s going to think you’re a gourmet chef. To make them perfect, you’re going to need great barbecue tools. Let me recommend Picnic Baskets and More for your barbecue tools and other picnic accessories. Also, if your looking for a camping tent or other camping gear, Camping Gear Stop will be glad to take care of your needs.

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This cranberry chicken recipe is going to have your whole family asking for more. In fact, you may want to double this entire recipe and make enough for seconds! By the way, this recipe is better for your backyard barbecue than for a picnic.

INGREDIENTS

1 (2 to 3 pound) whole chicken, cut into pieces
2 tablespoons butter or margarine
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup chopped celery
1 onion, chopped
1 (16 ounce) can whole cranberry sauce
1 cup barbecue sauce

DIRECTIONS

In a large skillet brown the chicken in butter or margarine. Season with salt and pepper. Remove from the skillet. In the drippings (in the skillet), saute onion and celery until tender. Add cranberry sauce and barbecue sauce. Mix well.

Baste the cranberry mixture over the chicken and cook on the preheated grill for 90 minutes on medium heat. Lightly baste the chicken very 15 minutes heat.

IMPORTANT NOTES

Thoroughly cook poultry to at least 165 degrees for at least 15 seconds.
Discard any remaining marinade. It isn’t safe to reuse it.

This chicken recipe will be great for your next backyard barbecue event. To make it perfect, you’re going to need great barbecue tools. Let me recommend Picnic Baskets and More for your barbecue tools and other picnic accessories.

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