{ Deviled Eggs Get Even Better! }

Thanks to The Neely's, the latest library cook book on my shelf, I have found the next best thing to add to hard boiled eggs since mayonnaise and mustard were invented...BBQ sauce!  Just add a bit of this winning ingredient to you next set of deviled eggs or egg salad and man will you be saying pass me some more lickety split! 


This whole cook book is chalk full of delicious southern comfort food. And I must say I'm such a big fan of their show, "Down Home With the Neely's"! Can you see Hubby and I hosting something like that? Maybe?!

{ Traditional English Bread and Butter Pudding }

I'd like to give a big thank you to TLC for posting this recipe and hosting "The Take Hom Chef" show, and to Netflix for streaming it, so I could find this delicious dessert. It's wonderful.


Ingredients
3 1/2 C milk
3 C cream
1 1/2 C granulated sugar
1 1/2 Tbsp vanilla
9 whole large eggs
9 egg yolks
1 C raisins
6 croissants (each torn into 8-10 pieces)


1) Preheat the oven to 275°F.  Stir the milk, cream, sugar and vanilla in a heavy large saucepan over medium heat until the sugar dissolves and the milk mixture is warm, about 10 minutes.

2) Remove from the heat and allow to cool slightly. Whisk the whole eggs and the yolks together in a large bowl, then gradually whisk into the warm milk mixture. Place the croissant pieces in a 13x9-inch baking dish.

3) Pour the custard over the croissant pieces and sprinkle the raisins over. Press gently to submerge the croissants and raisins. Let stand for 20 minutes to allow the croissants to absorb some of the custard.  Place the baking dish in a large roasting pan. Set the roasting pan on the oven shelf. Add enough warm water to the roasting pan to come halfway up the sides of the baking dish.

4) Bake until the pudding is firm to the touch, about 1 hour and 20 minutes.  Serve warm.

You can add an even more delicious and extravagant touch by melting some white chocolate and pouring it over the top as a sauce.


"Traditional English Bread-and-Butter Pudding"  30 June 2010.  HowStuffWorks.com.  03 May 2011.

{ Tex Mex Slow Cooker Soup }

I've been checking out a different cook book from the library each time I go and boy have I been finding some delicious recipes. This is my latest concoction based off a recipe from a slowcooker book. It was easy to substitute and like all good slow cooker recipes you just toss in the ingredients and leave it, unless you feel like giving it a good stir occasionally. Oh and slow cooking always makes your house smell delicious all day!


Ingredients:

1 onion (I didn't have an onion for once in my life so I just used onion powder and liked just as much.)
2 chicken breasts (Cubed and cooked or slow cooked then shredded. BTW the soup would be equally good without any chicken.)
16 oz of salsa (I didn't have this much salsa so I put what I had in and added some leftover tomato paste that I had in the fridge.)
1 heaping spoonful of minced garlic (I don't measure out cloves thanks to my Cost Co can of minced garlic.I'm under the impression that the more garlic the better in pretty much any recipe.)
8 oz Velveeta cubed  or 1 C cheddar
3 or 4 shredded potatoes or a bag of hash browns
1 can of chicken broth
1 package country gravy mix
2 C milk
Tortilla chips
Cilantro

Directions
Stir up gravy mix with 2 cups milk in a separate bowl. Combine the mixture, with everything else, in the slow cooker except the Velveeta, tortilla chips and cilantro. Cook on low for 4 hours if the chicken is already cooked. If not just cook longer 8-10 hours and make sure the chicken is no longer pink and the potatoes are cooked. Add the Velveeta in about 3/4 of the way through just so it can melt. Serve warm with tortilla chips, and cilantro. Enjoy!