3 cups cubed bread
1 can sweetened condensed skim milk
1/2 cup milk
1 cup pumpkin
2 teaspoons pumpkin pie spice
Put bread in a large mixing bowl and set aside
Combine remaining ingredients. Pour over bread and stir a bit for bread to absorb liquid.
grease an 8 x 8 baking dish. Pour mixture into baking dish.
Bake at 325 for 45 minutes or until cooked through.
Serve warm for breakfast, brunch or dessert ( just call it bread pudding)
Preheat oven to 350
Coat the bottom of a 9 x 13 baking dish with Pam. Shred 8 ounces of Cracker Barrel Vermont Extra Sharp cheddar and layer evenly in the bottom of the dish. Place in oven to melt cheese.
8 sausage links. I used some from Trader Joes that are dinner sausage, but you can use what ever kind you want.
Dice the sausage and layer on top of melted cheese.
Scramble 12 eggs. Add salt and pepper to taste. In a 1 cup glass measure, fill to 1/2 cup with water, add sour cream until it measures 1 cup. mix well and add to eggs.
Pour eggs over sausage and bake at 350 between 45 minutes and an hour. You will need to cook until the eggs are cooked and set.
You can add other foods to the eggs or as another layer. Try onions, peppers (hot and sweet) spinach, bacon, anything you would put in an omelet will go in this dish!
These are best with vine ripened fresh from the garden tomatoes.
3 large ripe tomatoes
garlic salt to taste
fresh basil leaves, minced, to taste
1 cup or so shredded Mozzarella cheese
Slice tomatoes thick, about an inch or so, removing stem end . Arrange in an oven safe dish or baking pan. Sprinkle with garlic salt, basil and top with cheese. Broil, on high, until cheese is melted and starts browning. This only takes a few minutes so watch carefully. Remove from oven and serve immediately.
Scoop chocolate ice cream into a large mug. Slowly pour Coke brand cola over ice cream. Enjoy. This is awesome on a hot summer day and a delicious alternative to a traditional Root Beer float!
4 tablespoons butter
4 tablespoons flour
1 can evaporated skim milk
1 cup water
1 tablespoon garlic paste
3 cups shredded cheddar cheese
1 1/2 cups peas
1 1/2 cups diced grilled chicken
4 cups cooked macaroni (or your favorite shaped pasta)
pepper to taste
In an electric frying pan set at 325 degrees, melt butter and whisk in flour let cook for 30 seconds. Slowly add milk and water and cook for a couple of minutes. Add garlic paste mix well and cook until it starts to thicken. Add cheese and stir until melted add pepper and mix well, add peas and chicken, stir to coat then add macaroni and throughly coat this too. Turn heat down and let heat thoroughly stirring to keep from burning.
This is New England Style Clam Chowder (as if there is any other kind)
3 cans minced clams in their own juice
3 bottles clam juice
1 onion diced
3 cups potato cut into bite sized pieces
1 tablespoon garlic paste or fresh garlic minced
4 cups milk ( I use skim milk)
salt and pepper to taste. ( i like lots of pepper!)
Fry onions until soft ( use bacon fat) in a large sauce pan over medium-high heat, add potatoes and clam juice (from the bottle) for 15 minutes over low medium heat. Add clams (including juice from can) and cook about 15 minutes. Add milk and lower heat to low and heat through, this will take a bit of time. Don’t rush, you don’t want to boil the milk. Add the salt and pepper to taste and serve! Keeps in the fridge well.
You can add a couple of stalks of celery diced well, to the onions when frying. My family doesn’t like the celery so i usually skip it!