Old-Fashioned Bread Pudding with Vanilla sauce

• 4 cups (8 slices) cubed white bread
• 1/2 cup raisins
• 2 cups milk
• 1/4 cup butter
• 1/2 cup sugar
• 2 eggs, slightly beaten
• 1 tablespoon vanilla
• 1/2 teaspoon ground nutmeg

Sauce Ingredients:
• 1/2 cup butter
• 1/2 cup sugar
• 1/2 cup firmly packed brown sugar
• 1/2 cup heavy whipping cream
• 1 tablespoon vanilla

Directions for Pudding:
Heat oven to 350°F. Combine bread and raisins in large bowl. Combine milk and 1/4 cup butter in 1-quart saucepan. Cook over medium heat until butter is melted (4 to 7 minutes). Pour milk mixture over bread; let stand 10 minutes. 
Stir in all remaining pudding ingredients. Pour into greased 1 1/2-quart casserole. Bake for 40 to 50 minutes or until set in center. 

Directions for Sauce:
Combine all sauce ingredients except vanilla in 1-quart saucepan. Cook over medium heat, stirring occasionally, until mixture thickens and comes to a full boil (5 to 8 minutes). Stir in vanilla. 
To serve, spoon warm pudding into individual dessert dishes; serve with bread pudding. Store in the fridge. 

Southwestern quiche

Ingredients

cooking spray
8 canned whole green chiles, or more to taste
7 eggs
1/2 cup chopped onions
3 tablespoons heavy cream
3/4 teaspoon garlic salt
1/2 teaspoon ground cumin
1/4 teaspoon ground black pepper
1/4 pound sharp Cheddar cheese, cubed
2 tomatoes, sliced, or to taste (optional)

Preheat the oven to 325 degrees F. Spray a pie plate with cooking spray. Cut chiles lengthwise into strips. Line strips over the bottom of pie plate to form a crust, placing pointed ends toward the center. Beat eggs in a bowl and mix in onions, cream, garlic salt, cumin, and pepper. Fold in Cheddar cheese. Layer tomatoes over the chile 'crust,' and pour egg mixture on top. Bake in the preheated oven until quiche is set, 30 to 35 minutes

Jalapeño popper dip #2

• 4oz can diced jalapeños, well drained OR 4-6 Fresh Jalapeños, roasted and diced (include seeds for extra spice)
• 8oz package cream cheese, softened
• 1 cup sour cream
• 2 cups shredded cheddar cheese
• 3/4 cup + 1/4 cup shredded parmesan cheese
• 1/2 cup Italian seasoned bread crumbs
• 4 Tbsp. butter, melted
• 1 Tbsp. dried parsley

Instructions for roasting jalapeños:

Cut fresh jalapeños in half, then place face down on a baking sheet.  Broil jalapeños until the skins blacken and bubble up.  Remove from broiler and peel outer skin.

Directions for the dip:

1. In a medium bowl, mix cream cheese and sour cream.

2. Add cheddar cheese, 3/4 cup parmesan cheese, and diced jalapeños. Mix well.

3. Spoon into 8x8 baking dish, or medium sized cast iron pan, spreading evenly.

4. In a medium bowl, mix bread crumbs, melted butter, 1/4 parmesan cheese, and dried parsley.

5. Sprinkle bread crumb topping evenly over jalapeño mixture.

6. Bake at 400˚F / 200˚C for 20 minutes, or until hot and bread crumbs are golden brown.

7. Serve with chips, warm tortillas, bread, or crackers. 

The Cheese Dip That Will Make You Popular

Ingredients

1 8 oz. package cream cheese
2 cups grated cheddar cheese OR grated jalapeño jack
1 cup mayonnaise
1 small purple onion, diced or chopped green onions

Thinly sliced poblano peppers, roasted if desired

Instructions

1. Place all ingredients in a shallow baking dish (a 9″ square pan or round quiche pan will be perfect!)
2. Microwave on high for about 2 minutes or until the ingredients are melted enough to stir together.
3. Stir until combined.
4. Bake at 350 for 20 minutes or until lightly browned.
5. Serve with tortilla chips, fresh heated tortillas, or Frito’s Scoops for dipping.

CINNAMON ROLL CAKE

Cake:

3 c. flour
1/4 tsp. salt
1 c. sugar
4 tsp. baking powder
1 1/2 c. milk
2 eggs
2 tsp. vanilla
1/2 c. butter, melted

Topping:

1 c. butter, softened
1 c. brown sugar
2 Tbsp. flour
1 Tbsp. cinnamon

Directions:

Mix everything together except for the butter. Slowly stir in the melted butter and pour into a greased 9x13 pan. For the topping, mix all the ingredients together until well combined. Drop evenly over the batter and swirl with a knife. Bake at 350 for 28-32 minutes.

Glaze:

2 c. powdered sugar
enough milk to make a runny glaze about 6 or 7 tablespoons
1 tsp. vanilla

While warm drizzle the glaze over the cake.

jalapeño popper dip

8 oz cream cheese, softened
1/2 cup sour cream
1/2 cup mayonnaise
1 teaspoon New Mexico chili powder
1 teaspoon garlic powder
1 teaspoon ground black pepper
1/2 teaspoon ground cumin
1 pound bacon, (cooked and crumbled) divided
1 1/2 cups (6 ounces) shredded Colby Jack Cheese, divided
1 1/2 cups (6 ounces) shredded pepperjack cheese, divided
1 (4 ounce) can diced jalapenos , well drained (or 2 fresh jalapenos, deveined, deseeded and diced)
1 tablespoon fresh parsley
Crackers, chips, or warm tortilla wedges

Preheat oven to 350°F.

In a large bowl combine cream cheese, sour cream, mayonnaise, New Mexico chili powder, ground cumin, pepper, garlic powder. Stir with a spoon until well mixed. Add 3/4 of the bacon, 1 cup Colby Jack cheese, 1 cup pepperjack cheese, and drained jalapenos.

Spread into a 10" cast iron skillet (or (2) 5" skillets for the perfect party plate). Top with the remaining cheese. Bake for 15-20 minutes until the cheese is bubbly.

Sprinkle with reserved bacon and parsley. Serve with crackers, chips, or warm tortilla wedges.

Zuccini cheese “bread”

Love cheese but hate carbs?
TOTAL TIME: 0:50
PREP: 0:15

INGREDIENTS

3 medium zucchini, or about 4 cups grated zucchini
2 large eggs
2 cloves garlic, minced
1/2 tsp. dried oregano
3 c. shredded mozzarella, divided
1/2 c. freshly grated Parmesan
1/4 c. cornstarch
kosher salt
Freshly ground black pepper
pinch of crushed red pepper flakes
2 tsp. Freshly Chopped Parsley
Marinara, for dipping

DIRECTIONS
Preheat oven to 425º and line a baking sheet with parchment. On a box grater or in a food processor, grate zucchini. Using cheesecloth or a dish towel, wring excess moisture out of zucchini.
Transfer zucchini to a large bowl with eggs, garlic, oregano, 1 cup mozzarella, Parmesan, and cornstarch and season with salt and pepper. Stir until completely combined.
Transfer “dough” to prepared baking sheet and pat into a crust. Bake until golden and dried out, 25 minutes.
Sprinkle with remaining 2 cups mozzarella, crushed red pepper flakes, and parsley and bake until cheese is melted, 8 to 10 minutes more.
Slice and serve with marinara.