Peanut Butter Banana Sandwich Bread Pudding.

Peanut-Butter Banana Sandwich Bread Pudding

8 buttermilk bread slices, crusts removed
1/2 cup creamy peanut butter
2 bananas, thinly sliced
2 large eggs
1/2 cup granulated sugar
2 tablespoons brown sugar
1 3/4 cups whipping cream
Peanut Butter Streusel Topping
Dark Caramel Sauce
Garnish: powdered sugar

Spread bread slices with peanut butter. Top 4 bread slices with bananas and remaining bread slices, peanut butter sides down, pressing firmly. Cut sandwiches into 1-inch pieces; place in 8 lightly greased (8-oz.) ramekins.

Whisk together eggs and sugars; whisk in whipping cream. Gradually pour mixture over sandwich pieces in ramekins; sprinkle with Peanut Butter Streusel Topping. Place ramekins in a 15- x 10-inch jelly-roll pan. Cover and chill 2 to 24 hours.

Preheat oven to 375°. Let puddings stand at room temperature 30 minutes. Bake 20 to 25 minutes or until golden brown, set, and puffed. Serve warm with Dark Caramel Sauce. Garnish, if desired.

(Bread pudding mixture may be prepared in an 11- x 7-inch baking dish. Bake at 375° for 35 minutes or until golden brown, set, and puffed.)

Peanut Butter Streusel Topping

1/4 cup all-purpose flour
1/4 cup firmly packed brown sugar
2 tablespoons butter
2 tablespoons creamy peanut butter
1/4 cup chopped salted peanuts

Stir together flour and brown sugar in a bowl. Cut in butter and peanut butter with pastry blender or fork until mixture resembles small peas. Stir in peanuts.


Dark Caramel Sauce

1 cup sugar
1 cup whipping cream
1 teaspoon vanilla extract
1/8 to 1/4 tsp. salt

Cook sugar in a 3-qt. heavy saucepan over medium heat 6 to 8 minutes or until sugar caramelizes, tilting and swirling pan to incorporate mixture. Stir in whipping cream. (Mixture will bubble and harden.) Cook, stirring constantly, until mixture melts and begins to boil (about 5 minutes). Quickly pour sauce into a bowl; stir in vanilla, and salt. Let cool 15 minutes. Serve warm or cool.

Note: To make ahead, cover and chill up to 3 weeks. To reheat, cook, uncovered, in a microwave-safe glass bowl at MEDIUM LOW (30% power) for 2 minutes or until warm, stirring once.

Grilled Potato Salad.

Grilled Potato Salad

8 bacon slices
4 medium-size red potatoes, cut into 3/4-inch cubes (about 5 cups cubed)
1 large white onion, cut into 1/2-inch-thick strips
Potato Salad Dry Rub
Potato Salad Dressing
Garnish: chopped fresh parsley

Preheat grill (or oven) to 350° to 400° (medium-high) heat. Cook bacon, in batches, in a large skillet over medium-high heat 8 to 10 minutes or until crisp; remove bacon, and drain on paper towels, reserving drippings in skillet. Crumble bacon. Add potatoes, onion, and Potato Salad Dry Rub to hot drippings in skillet, tossing to coat. Remove potato mixture with a slotted spoon. Grill potato mixture, covered with grill lid, over 350° to 400° (medium-high) heat in a grill wok or metal basket 30 minutes or until tender, stirring every 5 minutes. Transfer mixture to a large bowl. Add Potato Salad Dressing, and toss to coat.


Dry Rub

2 teaspoons salt
1 1/4 teaspoons pepper
1 teaspoon paprika
1 teaspoon garlic powder
1/4 teaspoon dried thyme
1/4 teaspoon dried crushed rosemary
1/8 teaspoon celery seeds

Stir together all ingredients. Store in an airtight container up to 1 month.


Potato Salad Dressing

5 1/2 tablespoons mayonnaise
2 tablespoons Dijon mustard
2 teaspoons Worcestershire sauce

Stir together all ingredients. Store in an airtight container in refrigerator up to 2 weeks.

Chicken-and-Potato Pancakes.

Chicken-and-Potato Pancakes

Yield: Makes 6 to 8 servings (about 18 cakes)

2 cups instant pancake mix
2 cups milk
2 cups shredded cooked chicken
1 1/2 cups (6 oz.) shredded colby-Jack cheese blend
1 cup refrigerated shredded hash browns
4 green onions, finely chopped
2 tablespoons butter, melted
1/2 teaspoon salt
1/4 teaspoon pepper
Quick Cream Gravy (optional)

Whisk together pancake mix and milk in a large bowl, whisking just until dry ingredients are moistened. Stir in chicken and next 6 ingredients, stirring just until blended. Pour about 1/4 cup batter for each cake onto a hot (350°), lightly greased griddle or large nonstick skillet. Cook pancakes 3 minutes or until tops are covered with bubbles and edges look dry and cooked; turn and cook other side 5 to 6 minutes or until done. Serve with Quick Cream Gravy, if desired.

Note from the Southern Living kitchens.....

For testing purposes only, we used Aunt Jemima Complete Pancake & Waffle Mix and Simply Potatoes Shredded Hash Browns.

Chicken-and-Rice Cakes: Substitute shredded Italian six-cheese blend for colby-Jack cheese blend and 1 cup cooked rice for hash browns. Proceed with recipe as directed.

Quick Cream Gravy: Bring 1/4 cup dry white wine to a boil over medium heat in a small saucepan. Reduce heat to medium-low, and cook 1 minute. Add 1 cup water; whisk in 1 (1.2-oz.) package roasted chicken gravy mix and 1/4 tsp. pepper. Increase heat to medium, and return to a boil. Reduce heat to low, and simmer 3 minutes or until thickened. Whisk in 2 Tbsp. heavy cream. Makes 1 1/4 cups. Prep: 5 min., Cook: 5 min. (We used Knorr Roasted Chicken Gravy Mix.)

Sausage and Cheese Muffins

Julie Denton shared this recipe, and it is easy and delicious!

1 lb pork sausage
3 cups baking mix
1 1/2 cups shredded cheddar
1 can condensed cheese soup
3/4 cup water

Brown and drain meat.
Combine meat, mix, & cheese in a large bowl.
Make a well in the center of the mixture, stir in soup and water just until dry ingredients are moist.
Spoon into muffin pans, fill to top.

Bake at 375 degrees for 20-25 minutes.

Cinnamon French Toast Bake

Pillsbury Cinnamon French Toast Bake

Conecuh Sausage Breakfast Casserole.

Conecuh Sausage Breakfast Casserole

2 pounds Conecuh brand sausage, diced

1 medium green bell pepper, chopped

1 medium red bell pepper, chopped

1 medium onion, chopped

4 cups shredded hash brown potatoes

3 cups sharp Cheddar cheese

2½ cups baking mix

3½ cups milk

1 teaspoon pepper

1 teaspoon salt

9 eggs

Brown sausage, peppers and onions in a large skillet; drain.

Divide evenly and place in the bottom of two greased 9x13-inch casserole dishes. Mix remainder of ingredients, divide evenly, and pour over sausage mixture in each dish.

Bake at 370 degrees for 35-40 minutes or until eggs are set.

Bayou Blondies.

Bayou Blondies

1 cup chopped pecans
1/2 cup butter, melted
3 large eggs, divided
1 (18.25-oz.) package yellow cake mix
1 (8-oz.) package cream cheese, softened
1 (16-oz.) package powdered sugar

1. Combine pecans, butter, 1 egg, and cake mix, stirring until well blended; press in bottom of a lightly greased 13- x 9-inch pan.

2. Beat remaining 2 eggs, cream cheese, and powdered sugar at medium speed with an electric mixer until smooth. Pour over cake mix layer.

3. Bake at 325° for 40 minutes or until set. Cool in pan on a wire rack. Cut into squares.

Crispy Praline Cookies.

Crispy Praline Cookies

1 cup all-purpose flour
1 cup firmly packed dark brown sugar
1 large egg
1 cup chopped pecans
1/2 cup butter, softened
1 teaspoon vanilla extract

Stir together all ingredients in a large bowl, blending well. Drop cookie dough by tablespoonfuls onto ungreased baking sheets.

Bake at 350° for 13 to 15 minutes. Cool on baking sheets 1 minute; remove cookies to wire racks to cool completely.

Crispy Praline-Chocolate Chip Cookies: Add 1 cup semisweet chocolate morsels; bake as directed.

Peanut Butter Candy Bar Brownies.

Peanut Butter Candy Bar Brownies

1 (16-oz.) package Nutter Butter cookies, crushed
1/2 cup butter, melted
1 (14-oz.) can sweetened condensed milk
1/2 cup creamy peanut butter
1 tablespoon vanilla extract
5 (1.5-oz.) packages chocolate-covered peanut butter cup candies, coarsely chopped
2 (2.1-oz.) Butterfinger candy bars
1 cup semisweet chocolate morsels
1/2 cup honey-roasted peanuts
1/2 cup sweetened flaked coconut

Combine crushed cookies and butter in a medium bowl. Press crumb mixture into bottom of a greased aluminum foil-lined 13" x 9" pan, allowing foil to extend over ends of pan. Bake at 350° for 6 to 8 minutes.

Combine condensed milk, peanut butter, and vanilla in a medium bowl, stirring until smooth.

Sprinkle chopped candy bars, chocolate morsels, peanuts, and coconut over crust. Drizzle condensed milk mixture over coconut.

Bake at 350° for 27 minutes or until lightly browned. Remove to a wire rack, and let cool in pan. Use foil to lift uncut brownies out of pan. Peel foil away from sides of uncut brownies, and cut into bars.

Smoky Mountain Snowcap Cookies.

Smoky Mountain Snowcap Cookies

6 ounces white chocolate, chopped
3/4 cup butter or margarine, softened
1 cup sugar
3 large eggs
1 teaspoon vanilla extract
3 1/2 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon salt
1/8 teaspoon ground nutmeg
1 1/2 cups chopped walnuts, toasted
1/2 cup powdered sugar

Melt white chocolate in a small saucepan over low heat, stirring until chocolate is smooth.

Beat butter and 1 cup sugar at medium speed with an electric mixer 5 minutes or until fluffy. Add eggs, 1 at a time, beating until blended. Add vanilla, beating well. Add melted chocolate, and beat 30 seconds.

Combine flour and next 3 ingredients; add to butter mixture, beating until blended. Stir in walnuts. Drop dough by heaping tablespoonfuls onto lightly greased baking sheets.

Bake at 350° for 10 to 12 minutes or until edges are lightly browned. Remove to wire racks to cool completely. Sprinkle with powdered sugar. Freeze, if desired.

Homemade Chocolate Waffles.

http://blogs.babble.com/nibblers/2009/12/03/holiday-recipes-whole-wheat-chocolate-waffles/

Spaghetti Carbonara.

Spaghetti Carbonara
from Ruth Reichl

Says Ruth..... "Contrary to the recipe so often used in restaurants, real carbonara contains no cream. The real thing also uses guanciale, cured pork jowl, but to be honest, I like bacon better. I think of this as bacon and eggs with pasta instead of toast. It's the perfect last minute dinner, and I've yet to meet a child who doesn't like it."

1 pound spaghetti
1/4 to 1/2 pound thickly sliced good quality bacon (I prefer Nueske's)
2 cloves garlic, peeled
2 large eggs
Black pepper
1/2 cup grated Parmigiano cheese, plus extra for the table

Bring a large pot of salted water to boil. When it is boiling, throw the spaghetti in. Most dried spaghetti takes 9 to 10 minutes to cook, and you can make the sauce in that time.

Cut the bacon crosswise into pieces about 1/2 inch wide. Put them in a skillet and cook for 2 minutes, until fat begins to render. Add the whole cloves of garlic and cook another 5 minutes, until the edges of the bacon just begin to get crisp. Do not overcook; if they get too crisp they won't meld with the pasta. Meanwhile, break the eggs into the bowl you will serve the pasta in, and beat them with a fork. Add some grindings of pepper.

Remove the garlic from the bacon pan. If it looks like too much to you, discard some, but you're going to toss the bacon with most of its fat into the pasta. When it is cooked, drain the pasta and immediately throw it into the beaten eggs. Mix thoroughly. The heat of the spaghetti will cook the eggs and turn them into a sauce. Add the bacon with its fat, toss again, add cheese and serve.

Spiced Chicken.

Spiced Chicken
From Ruth Reichl & Gourmet Today

Fragrant and deeply savory, this spice rub balances the heat of chili powder and black pepper with the more floral notes of coriander and cinnamon. It jazzes up bland chicken breasts nicely, and legs give even juicier results. The quick pan sauce adds an extra shot of flavor.

2 teaspoons chili powder
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground cinnamon
1 teaspoons salt
3 tablespoons vegetable oil
4 chicken breast halves (with skin and bones) or 4 whole chicken legs, thighs and drumsticks separated if desired, rinsed and patted dry
1/2 cup water

Put a rack in middle of oven and preheat oven to 450F.

Stir together spices, salt, and 1 tablespoon oil. Rub evenly all over chicken.

Heat remaining 2 tablespoons oil in a 12-inch ovenproof heavy skillet over moderately high heat until hot but not smoking. Brown chicken, turning once, 6 to 8 minutes.

Turn chicken skin side up, transfer skillet to oven, and roast until just cooked through, 16 to 18 minutes for breasts, about 25 minutes for legs. Transfer to a platter.

Add water to pan and deglaze by boiling over high heat, scraping up brown bits, for 1 minute. Transfer sauce to a bowl and skim off fat.

Serve chicken with sauce on the side.

Chewy Ginger Snaps.

These won a recipe contest on NPR.org......

Chewy Ginger Snaps

3/4 cup shortening
1/2 cup brown sugar
1/2 cup sugar
1/4 cup molasses (plus a little extra)
1 egg
2 1/4 cups sifted all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground ginger*
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves

*For more ginger flavor, you can add crystallized ginger.

Cream shortening, sugar, molasses and egg until fluffy. Sift together flour, soda, salt, and spices. Stir into molasses mixture. Form into balls and roll in bowl of sugar. Place on greased cookie sheet. Bake in 375 degree oven and remove before they look done.