Bread Pudding

Preheat oven to 350
Ingredients

• 2 slightly beaten eggs
• 2 1/4 cups milk
• 1 tsp vanilla
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 2 cups day old bread, cubed in 1 inch pieces
• 1/2 cup brown sugar
• 1/2 cup raisins

Combine eggs, milk, vanilla, cinnamon and salt. Stir in bread cubes. Stir in brown sugar and raisins. Put into 8 X 1 3/4 inch round cake pan. Place pan in pan with water and put into oven. Cook for 45 minutes.

Zucchini bread

3 eggs

1 cup vegetable oil (or 1 cup of applesauce which is what I use)

2 cups white sugar

2 cups grates zucchini (I usually use about 2.5 or 3 cups)

2 tsp vanilla

3 cups flour

3 tsp ground cinnamon

1 tsp baking soda

1/4 tsp baking powder

1 tsp salt

1/2 cup chopped walnuts (optional, of course)

Preheat oven to 325 degrees. Grease and flour two 8x4 inch loaf pans. (Sometimes I sprinkle extra white sugar on the bottom of the pans which makes a nice sugary crust.)

In large bowl, beat eggs until light and frothy. Mix in oil (applesauce) and sugar. Stir in zucchini and vanilla. In a separate bowl combine flour, cinnamon, soda, baking powder, salt and nuts; stir into the egg mixture. Divide batter into prepared pans.

Bake for 60 to 70 minutes, or until done.

Quick and Easy Chicken Noodle Soup

1 TBS butter

1/4 chopped onion

1 tsp minced garlic

1/2 cup sliced carrots

1/2 cup chopped celery

4 (14.5 oz) cans chicken broth

1 (14.5 oz) can vegetable broth

1/2 pound chopped, cooked chicken breast

1 1/2 cups egg noodles - cooked, drained

1/2 tsp dried basil

1/2 tsp dried oregano

salt and pepper to taste (kinda a lot)

In large pot over med heat, melt butter. Cook onion, garlic, carrots, and celery in butter until just tenter, 5 minutes. Pour in chicken and vegetable broths and stir in chicken, noodles, basil, oregano, salt and pepper. Bring to a boil, then reduce heat and simmer 20 minutes before serving.

Chocolate Chip Pumpkin Cookies

Preheat oven to 375
Ingredients

• 1 cup pumpkin
• 3/4 cup sugar
• 1/2 cup oil
• 1 egg
• 2 cups flour
• 2 tsp baking powder
• 1 tsp cinnamon
• 1/2 tsp salt
• 1 tsp baking soda
• 1 tsp milk
• 1 heaping cup chocolate chips
• 1 tsp vanilla
• Nuts (optional)

Dissolve baking soda in milk; set aside. In large bowl add pumpkin, sugar, oil, and egg; stir. Add in flour, baking powder, cinnamon, salt and baking soda mixture. Mix well. Stir in chocolate chips and vanilla. Spoon onto cookie sheet. Bake for 10 to 12 minutes or until done.

California Pasta with Artichokes and Almond-Citrus Pesto

The hardest part of this recipe is zesting the citris/making the pesto. After that part though, the rest is a cinch, don't be scared of the recipe because it calls for leeks!

2 leeks

2 TBS plus 1/4 cup EVOO (Extra virgin olive oil)

1 10 oz b ox frozen quartered artichoke hearts, defrosted or 1 14 oz can quartered artichoke hearts, drained

Salt and Pepper

1 pound fettuccine

1 TBS orange zest (zest of 1 orange)

1 TBS lemon zest (zest of 1 lemon)

1 TBS lime zest (zest of 1 lime)

1 cup flat leaf (or not) parsley tops

3 TBS (small handful) slivered or blanched almonds, toasted (or not)

1 clove garlic, grated or finely chopped

1/3 cup (a rounded generous handful) grated parmigiano-reggiano cheese (parmigian cheese)

1/2 cup dry white wine (or just water)

Yields: 4 servings

Boil water and cook pasta.

Trim root ends and top green part of the leeks. Cut them in half lengthwise, then into 1/4 inch thick. Wash them vigorously, seperating the layers to free the grit in either a colander under cold water or in a large bowl of water. Drain and pat dry.

Heat 2 Tablespoons EVOO in a large skillet over medium heat. Add leeks and artichokes, saute 5 minutes and season with salt and pepper.

Place zest, parsley, almonds, garlic and cheese in food processor (or blender) and season with Salt and Pepper. Turn processor on and stream in 1/4 cup EVOO until it combines into a thick pesto paste.

Add wine (water) to the leeks and artichokes, and cook for a couple minutes. Stir in the pesto sauce and about a cup of water. Add cooked pasta to the skillet. Toss pasta with sauce evenly.

Chicken and Rice Quesadillas

Ingredients

• flour tortillas
• cheese
• rice, plain or spanish rice
• tomatoes, diced
• salsa
• sour cream
• chicken, cut into strips

Cook chicken strips and rice per package instructions. Spray a pan with pam and place a flour tortilla on it. Put chicken strips, rice and cheese in it. Fold in half. Cook until cheese is melted and tortilla is slightly browned. Flip over 2/3 of the way through. Put on a plate and add in tomatoes, salsa and sour cream. Enjoy.

Mountain Man Dinner

Ingredients

• Can of pineapple chunks, drained
• Hot dogs
• Bush's baked beans

Cut up a few hot dogs and fry them in a pot on the stove for a few minutes. You can also fry up the pineapple chunks if desired. Add in baked beans to pot and heat through.

Raisin Puff Cookies

Preheat oven to 350

Ingredients

• 1 1/2 cups raisins
• 1 cup water
• 1 cup margarine or butter
• 1 tsp baking soda
• 1 tsp vanilla
• 2 eggs, well beaten
• 1 1/2 cups sugar
• 1/4 tsp salt
• 3 1/2 cups flour

Boil raisins and water in a large pan until water is gone. Stir in butter until melted. Cool. Add baking soda, vanila, eggs, sugar, salt and flour. Form into balls, roll in sugar and cinnamon.

Pecan Brittle

Ingredients

• 1 cup butter
• 1 cup sugar
• 3 TBSP water
• 1 TBSP corn syrup
• 2 cups pecans, broken up

In a large skillet, heat all ingredients except pecans. Allow to boil rapidly until mixture turns to the color of a paper bag (stirring constantly). On a large cookie sheet, evenly spread out the pecans (have them touching and covering approximately 1/3 of cookie sheet). Pour cooked mixture over the pecans, then allow to cool. Cover with melted chocolate if desired. Cool. Break into pieces.

Hot Fudge

Ingredients

• 1/2 cup sugar
• 1/4 cup light cream
• 1/2 cup corn syrup
• 1 1/2 TBSP butter
• 1/4 cup cocoa
• pinch of salt
• 1/2 tsp vanilla

Melt butter in saucepan and dissolve in sugar on medium heat, then add cocoa. Add the rest of the ingredients then bring to a boil on medium heat, stirring constantly. Let it boil for 2 minutes, continuing to stir, then remove from heat and let stand for a few minutes.