Peach Bread Pudding:

Peach Bread Pudding:

Ingredients

• 4 cups torn French bread
• 2 to 2 1/2 cups canned peaches (undrained)
• 1 (14-ounce) can sweetened condensed milk
• 3 large eggs
• 1 1/4 cups hot water
• 4 tablespoons butter (melted)
• 1 teaspoon vanilla
• 1 teaspoon ground cinnamon

Steps to Make It

1. Gather the ingredients.
2. Preheat oven to 325 F.
3. Butter an 11-by-7-inch baking dish or a shallow 1 1/2-quart casserole.
4. Put the torn bread pieces in a medium bowl. Set aside.
5. Place a colander or sieve over a bowl and drain the peaches. Reserve 1/2 cup of the peach juice. Dice the peaches and set the juice and peaches aside. 
6. In a large bowl, combine sweetened condensed milk and eggs; blend well with an electric mixer or whisk.
7. Add the drained diced peaches and the 1/2 cup of reserved peach juice to the milk and egg mixture along with hot water, melted butter, vanilla, and cinnamon.
8. Add the torn bread pieces to the peach mixture and stir gently, moistening the bread completely.
9. Turn the mixture into the prepared baking dish.
10. Bake the peach bread pudding for 1 hour and 10 minutes or until a knife inserted in center comes out clean.
11. Cool the bread pudding slightly and serve warm with ice cream, whipped topping, or a dessert sauce.
12. Cover the pudding and store leftovers in the refrigerator.

Brazillian Peach Dessert

Ingredients

4 h 40 m10 servings323 cals

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• 1 (14 ounce) can sweetened condensed milk
• 1/2 cup lemon juice
• 1 (15 ounce) can peaches, drained and syrup reserved

• 1 cup pitted prunes
• 1 (12 ounce) package ladyfingers
• 1 cup milk

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Directions

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• Prep
  30 m
• Cook
  10 m
• Ready In
  4 h 40 m

1. Line a 10-inch square baking dish with plastic wrap.
2. Combine condensed milk and lemon juice in a bowl and mix well until creamy. Set lemon cream aside.
3. Slice 1 peach and set aside to use as decoration. Cut remaining peaches into small cubes.
4. Measure out 1 cup of peach syrup and pour into a saucepan. Add prunes and bring to a simmer over medium-low heat. Simmer for 5 minutes.
5. Combine remaining peach syrup and milk in a shallow bowl. Dip ladyfingers into syrup mixture and layer into the bottom of the prepared baking dish. Add a layer of peaches followed by a layer of prunes. Pour 1/2 the lemon cream evenly on top. Add another layer of soaked ladyfingers, followed by peaches and prunes. Top with remaining ladyfingers. Cover with plastic wrap.
6. Refrigerate for 4 hours. Turn out onto a plate. Garnish with reserved peach slices. Serve chilled.

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Nutrition Facts

Per Serving: 323 calories; 7 g fat; 59.1 g carbohydrates; 8.2 g protein; 90 mg cholesterol; 112 mg sodium. Full nutrition

Hummus

Ingredients

• 2 - 15oz cans garbanzo beans
• 1/2 cup extra virgin olive oil
• 1/2 cup tahini or peanut butter
• 3 tablespoons vinegar (red wine, white wine, or balsamic)
• 1 tablespoon minced garlic
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 teaspoons Cumin

Preperation

• Drain and reserve liquid from canned garbanzo beans
• combine all ingredients in food processor
• blend hummus until smooth at least 5 minutes
• taste and adjust seasonings - add liquid as needed to adjust thickness

corn fritters

INGREDIENTSNutrition

• 15ounces corn (drain and reserve juice)
• 2medium eggs
• 1⁄2teaspoon salt
• 1cup flour
• 1teaspoon baking powder
• 1teaspoon sugar
• bacon grease (for frying) or margarine(for frying)

DIRECTIONS
Drain the liquid from the the canned corn. Measure 1/4 cup of it, and discard the rest.
In a medium sized bowl combine the corn juice you've just measured and the eggs.
Use a whisk to beat them smooth.
Add the salt, flour, baking powder and sugar. Mix really well, until there are no lumps.
Add the drained corn and mix again.
Heat about 2 tablespoons of bacon grease or margarine in a large iron skillet over medium high heat.
When the fat is hot, it's time to drop in the fritters. I drop about 1/4 of a cup of batter for each fritter, cooking about 3 or 4 together in the same pan. Fry them just like pancakes, turning them, after the under side is crispy brown. They cook a little slower than pancakes, because they are thicker.
After they have browned on both sides, transfer them to a plate to keep warm.
Add more fat to the pan as necessary.
This recipe makes about 8 or 9 fritters. I usually double it because they are so popular.

Creamy Corn Casserole

Ingredients

• 8 ounce package of cream cheese, cubed and at room temperature
• 4 tablespoons butter
• 1/3 cup milk
• 1/2 teaspoon salt
• Freshly ground black pepper, to taste
• 2 cans whole kernel corn
• 1 cup shredded sharp cheddar cheese

Instructions

1. Preheat oven to 350°F. In a medium pot set over low heat, melt cream cheese and butter. Stir in milk and 1/2 cup shredded cheddar until mixture is smooth and creamy. Stir in salt, corn.
2. Pour corn mixture into an 8- by 8-inch square (or comparably sized) baking dish. Sprinkle with grated cheddar. Bake for 20 minutes or until golden and bubbly.

Alternate Recipe

Ingredients

1 (15 1/4-ounce) can whole kernel corn, drained

1 (14 3/4-ounce) can cream-style corn

2 (8-ounce) package corn muffin mix (recommended: Jiffy)

1 cup sour cream

1/2 stick butter, melted

1 to 1 1/2 cups shredded Cheddar

Directions

1. Preheat oven to 350 degrees F. 
2. In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.

Baked Breaded Chicken

1. INGREDIENTS: 

♦Boneless Skinless Chicken Breasts
♦Olive Oil
♦Bread Crumbs
♦Preferred Seasoning

♦♦Preheat oven to 350° degrees F . Lightly spray cooking spray in a glass baking dish just large enough to hold all chicken pieces. Also lightly drizzle olive oil in the baking dish.

 
♦♦In a bowl, rub chicken with olive oil. Let sit for 5-10 minutes.

 
♦♦In a separate bowl, mix the bread crumbs with salt/pepper and any other seasonings desired. 

 
♦♦Turn the chicken in the olive oil to re-coat then pat in the bread crumb mixture to coat each piece.

♦♦Arrange the coated chicken breasts in the prepared baking dish, and top with any remaining bread crumb mixture. Lightly spray the top of the arranged chicken pieces with cooking spray.

♦♦♦♦Without Cheese Topping: Bake uncovered at 350° for one hour. 

♦♦♦♦With Cheese Topping:Bake uncovered at 350° for 45 minutes. Remove to add shredded cheese on top of the chicken pieces. Return to 350° oven uncovered for 15 more minutes or until cheese starts to brown.