Pumpkin Bread Pudding

Hello again!

A few days ago, I had asked my wife if she likes bread pudding.  To my amazement, she had mentioned she has never tried bread pudding before.


I was Aghasted!

Haven't tried bread pudding?

But.. but.. It's Bread pudding!!!

Fully knowing how she LOVES Pumpkin pie, I took it upon myself to do a very easy, pumpkin pie bread pudding with a very easy to do Sauce for over top.


Enjoy!




2 Cups of Milk
4 Eggs
1 Cup of Pumpkin Puree
1 tsp Vanilla Extract
1 Cup Brown Sugar
1 tsp ground nutmeg
1 tsp ground ginger
1tsp ground cinnamon
1 tsp of ground all spice

6-8 cups of French Bread cut/torn into pieces.

Directions:

1.  In a mixing bowl, combine all dry ingredients and mix.

2.  Add remaining ingredients and mix well.

3.  In separate bowl, pour mixture over torn/cut bread and fold as the bread willa absorb mixture.  (Depending how well the bread absorbs, pour part of the mixture first, then gradually add more mixture until all bread has soaked up the mixture.  Do not over flow mioxture if bread has been fully soaked.)

4.  Distribute bread and mixture into a greesed baking pan  Optional:  Lightly sprinkle with more brown sugar.

5. Bake in the oven at 350F for one hour.



Sauce..

1 cup of creem
1/8th cup of brown sugar
1/2 tsp of cinnamon
1/2 tsp of ground ginger
1/2 tsp of ground all spice
1/2 tsp of nutmeg.


1. Combine all ingredients to a pot and bring to a simmer mixing well.
2. Reduce until thickened



Voila!  Serve bread pudding and pour sauce over top for a creamly, delicious home time favorite!

Meatloaf

For my family, traditionally meatloaf has always been a hearty meal with a bit of home, comfort food style.

This is a recipe that I had done when I was a teenager and have been making it ever since.

As many dishes in many recipes that have been hiding for long periods of time, this is one that I have recently brought back as a weekly dish that indeed, does not come up short.


Ingredients:

2 lbs of ground hamburger
1 smallr ed pepper (diced)
1 small yellow onion (diced)
4 cloves of fresh minced garlic, or just use standard garlic powder (Ultimately it depends how much you love garlic to decide how much to add)
1/2 cup breadcrumbs
1/4 cup of Ketchup.
1 can of tomato soup
salt and pepper to taste.


Directions:

1.  Just mix it all in a bowl.

2. Add to a greesed casserole dish and cover with tomato soup.

3.  Cook in the oven at 400F for 40 minutes.



When finished, remove from casserole dish and let stand 5 minutes.  Slice and enjoy.


Left over drippings mixed with tomato soup can make a very nice sauce to go over your meatloaf.

Enjoy!

Gnocchi

So, I've realized it's been a while, and my LOVELY Wifek suggested I get back to it.. so what a better way to start up again, by showing something that she introduced to me herself!
Gnocchi

But Craig, you've never had Gnocchi?  Why.. no... I haven't actually.  We went to a local restaurant and she had mentioned that I need to try it..

|I'm glad I did!

So here it is, my version of the Gnocchi... Voila!



Ingredients..


1 Egg
2 Lbs of Potatoes
3 Cups of Flour


Salt and Pepper to taste.



Directions:

1 Peel and cut potatoes, and boil.
2.  Mash the potatoes and let cool 10-15 min until comfortable to touch.
3. Add Egg and Flour and Mix.

Now the consistancy could very well depends on how dry or wet your potatoes are when you mash them.  If everything is mixed and your pasta is still quite sticky to touch, and not as a Bread Dough consistancy, add more flour until thick and no more sticky to touch.

4.  Roll into long rolls about 1/4 to a half in in thickness (This will really depend on how thick you like your pasta)
5, After having rolled out, now take a pastry cutter (Or knife) and start  cutting your rolls 1/4 inch long.
6.  Boil until cooked (When they float is a good indicator)

And you're done!

Enjoy them with a normal pasta sauce, or try a smoked bacon Alfredo..