My husband love, love, loves bread pudding. I am always in search of a new recipe for it. I came across this one in the father's day recipe section @ Kaboose. Yumo, it sounds delich. Can't wait to make it for him. By the way, they had many more yummy looking recipes, check em out.
Ingredients for Apple Cinnamon Bread Pudding
Nonstick cooking spray
8 slices thick-cut cinnamon raisin bread, cut into 1/2-inch cubes
1/2 cup shredded carrots
1/2 cup golden raisins
1 (21 ounce) can apple pie filling
1/4 teaspoon ground cinnamon
Pinch of salt
1 (14 ounce) can sweetened condensed milk
2 eggs, beaten
Cooking Instructions
Preheat oven to 350 degrees F. Generously coat a loaf pan with nonstick cooking spray and set aside. In a large bowl, combine bread, carrots, raisins, apple pie filling, cinnamon and salt.
Add sweetened condensed milk and beaten eggs to dry mixture and blend well to coat thoroughly. Pour mixture into loaf pan. Bake for 30-40 minutes, or until well-browned on top.
Remove from oven and serve. Serve with a scoop of vanilla bean ice cream if desired.
Substitution(s)
If your child is sensitive to milk, you can substitute the condensed milk with coconut or almond milk instead.
If you prefer fresh apples to canned, opt for a variety with plenty of juicy goodness like Granny Smith or Jonagold.
I'm not sure how it got it's name, oh, I remember, I didn't know what else to call it, but I always ate it with Frito's so decided Frito dip was the best fit.
Mix dip mix with sour cream until well blended
Chill in fridge at least 6 hours or overnight. Serve with Frito's, other chips or veggies.
This is a combo of both of my g-ma's tetrazzini recipe. It does take just a little bit of time, but its well worth the trouble. I always double or triple this recipe. FYI it freezes very well and is great left over.
Chicken or Turkey Tetrazzini
4 oz jar pimentos (chopped)
½ stick butter
2 rounded tbs flour
2 cup milk
3/8 tsp garlic salt or powder
1 green pepper chopped
4 oz jar mushrooms (chopped)
1 can mushroom or celery soup
½ lb Velveeta cheese or what I prefer is a jar of Old English cheese, found in dairy case with other cheeses. I really makes it taste extra yummy !!
1 cut up / 2 cups cooked chicken or turkey
4 oz spaghetti
Black pepper to taste
Make cream sauce out of butter, flour, & milk. When it begins to thicken add cheese, green pepper, pimentos, mushroom, soup & black pepper to taste. Have spaghetti ready (better if cooked in chicken broth).Mix all together & pour into buttered Pyrex & bake 45 min-1 hour or until bubbly @350.
Another tip: I like to make mine the day before I want to serve it and let it sit in fridge overnight before cooking and serving, I just taste better that way.
One of my new favorite blogs is NannyGoat. She has/had this great idea to do recipe swap today. Check it out, quite a few people have added there favs to her list. Ummm, its making me hungry. Here's a little peak of some of them.
Chicken Parmesan from momma Staker click here for more
Ingredients
4 Chicken Breasts
2 Egg Whites (or whole eggs if you prefer)
1 Garlic Clove
1 Cup Seasoned Bread Crumbs
1/4 Cup Grated Fresh Parmesan Cheese
1 Teaspoon Italian Seasoning
1/8 Teaspoon Black Pepper
2 Tablespoons Flour4 oz.
Angel Hair Pasta
1 Jar of your Favorite Spaghetti Sauce
1/4 Cup Mozzarella Cheese (shredded)
Preheat oven to 425. Trim Chicken. Beat egg whites until frothy, press in garlic. Mix together bread crumbs, Parmesan cheese, and seasonings. Coat breasts with flour, dip in egg mixture, and then in crumbs. Place Chicken on baking sheet and bake 20-25 minutes or until chicken is no longer pink and juices run clear. Cook pasta and heat up sauce. To serve, place pasta on plate, top with baked chicken top with sauce and cheese and enjoy!
This recipe has been around in my family for quite sometime. Its always a crowd pleaser. I pretty much always keep the ingredients on hand because its a easy last minute side dish addition to any menu.
Pasta Salad 1 pkg colored, spiral pasta, cooked, drained, rinsed, cooled
1 pkg dry powder ranch salad dressing mix
1 bottle Wish Bone Italian dressing (trust me on this one & don't try other brands)
1 jar/can sliced mushrooms
1 can sliced blk olives
1 sm jar sliced green olives
Sprinkle dry ranch over cooked pasta and stir to coat. Add olives and mushrooms. Pour Italian dressing over a little bit at a time. It will taste strong at first, but once the pasta soaks up the dressing it will mellow and may even require more dressing. Taste best if made a day in advance. Serve cold.
Optional ingredients:
Purple onion
Red bell pepper
Sun-dried tomatoes
Artichoke hearts
Yellow squash BroccoliCherry tomatoes
Any or all of these are great additions, if I have, I add it.
I got this recipe from a dear friend April who got it from another friend of ours Dawn. It was/is Dawn's g-ma's recipe. All I can say is.... Man, everything taste better with cream !!! I made it the other day for the 1st time and snapped a few pictures to make the recipe a little more exciting.
To start, cover chicken with water in large pot.
Then bring salted water with chicken to a boil.
While chicken is boiling, about 45 minutes, prepare other ingredients. Chop or slice almonds. Put in baking dish and toast in oven at 350 degrees for 8-10 minutes.
Cut grapes into 4's. Mince parsley, chop celery.
Once chicken is cooked and no red juice bleeds out when poked with a knife, remove chicken from water and let cool then debone ( I use both white and dark meat).
Tip: I reserve the broth from the chicken for future use.
In mixing bowl add chicken, grapes, almonds, celery, salt, pepper, parsley and mayo. Mix well.
In very cold metal bowl, whip cream until peaks form.
Gently fold cream into chicken mixture.
Put in serving dish and enjoy.
This salad is great on sandwich rolls, croissants or served with crackers. Will stay fresh in fridge for up to 3 days.
YumYum !!
Who wouldn't love this. What a great dessert idea. The kids would L-O-V-E it !
Sweet Seven Layer Dip
From Evite
Come on along as I walk you through each decadent, nostalgia-inducing step.
Here's all you'll need to re-create this dessert version of the classic Mexican dip:
peanut butter (standing in for refried beans)
Nutella (as awesome as guacamole)
Marshmallow Creme, aka Fluff to my fellow Northeasterners (this is your sour cream layer)
Shredded coconut (a perfect substitute for grated cheese)
Chocolate chips (instead of black olives)
Salted peanuts (a salty twist, instead of the traditional jalapeño kick)
Gummy bears (stay with me here.... We needed something to represent salsa, and gummy bears at least simulated the colors; plus, they're gummy! and bear-shaped!)
Nilla Wafers and Ritz crackers (your tortilla-esque scoopers)
First you spread a generous layer of peanut butter in a shallow bowl. We chose a glass pie dish so you could see the luscious cross-sections.
Then add an even more generous layer of Nutella. Why more generous? Because it's Nutella. Too much is never enough. 
Next, spread your fluffy marshmallow creme in a slightly smaller circle so the layers are visible from the top. This layer was a challenge to spread; we had the best results by placing a large dollop in the center and fanning it out to the edges. Then sprinkle on chocolate chips. 
Add coconut and salted peanuts to taste. Sweet-toothed tigers can up the coconut, and those who want a little salt to counteract all the sugar can go heavier on the nuts.
Bring on the bears for a splash of color and a chewy surprise ... that was celebrated by gummy fans and vaguely troubling to those who do not necessarily favor a fruity taste that keeps on giving while chewing.
Dip your Nilla (or Ritz) deep to get each layer and enjoy! 
This is a super yummy and easy side dish, and a great pot luck item.
Cornbread Salad
2 pkgs Corn Bread mix, cooked according to pkg directions
1 lb bacon, cooked & crumbled
1 onion, chopped (I prefer purple)
1 green pepper, chopped
2 tomatoes, diced
1 cup Mayonnaise
Salt & Pepper to taste
Prepare cornbread according to pkg. Cool & then crumble into large bowl. Add bacon, onion, green pepper, mayo, salt & pepper. Mix together. Refrigerate until chilled. Before serving, stir in chopped tomatoes.
This is one of those recipes that you can mix up a little. If you prefer a diffrent color of bell pepper or onion, no problem.
