White Raspberry Chocolate Bread Pudding

Last Thanksgiving we tried this fabulous recipe.  It beats all other bread puddings we've tried hands down.  With many thanks to Melanie and Sugardoodle.net, here it is:

6 large French croissants
4 egg yolks plus 3 whole eggs
2 1/2 cups heavy cream
1/2 cup milk
2 cups big white chocolate chunks (or chips)
1 cup good quality dried cherries or craisins or fresh raspberries work great too
1 Tbsp. vanilla
1 1/2 cup sugar
1/2 tsp salt
Butter or PAM to coat baking dish
Raw sugar to sprinkle on top

1 – Cut croissants on an angle (1-inch slices) and place in the bottom of a buttered baking dish. 
2 – Add the chocolate pieces and cherries on top of the croissants.
3 – Mix together the yolks and whole eggs, cream, milk, vanilla, sugar, and salt. 
4 – Pour mixture over the croissants, pushing them down until all the liquid is absorbed into the bread pieces. There will be lots of liquid. 
5 – Sprinkle raw sugar on top. 
6 – Bake at 300-350° (depending on your oven) for 30-40 minutes.

This dessert should remain very soft and moist. Start checking after 30 minutes. Filling should be soft-set, but not dry. Serve warm.

*{Ours took nearly and hour to cook.}

LaRae's Apple Pie Filling

Peel and slice apples.  For every 4 cups of sliced apples add:

1 cup sugar
1teaspoon fruit fresh

Let stand for 3-4 hours, stirring often.  This allows the fruit to make its own juice.

Pack fruit into sterilized quart jars adding the juice to cover the fruit.  If there isn't enough juice, add water to cover. Close jars with prepared lids.

Process 15 minutes in boiling water bath. {Be sure not to start timing till the water is at a full rolling boil.}

For pies, add a little tapioca {1 - 2 teaspoons}, and other pie spices as desired, when using the filling.

Cranberry Slush

1 package cranberries
4 cups water
4 cups sugar
2 sticks cinnamon
6 whole cloves

Boil together until cranberries are soft. Remove spices and blend a little at a time.

Add:
1 large can pineapple juice
2 small cans frozen lemonade

Freeze and serve with 7-up

Cranberry Salad (by Kate Voth)

Chop or grind 3 cups cranberries (1 Pkg.). Add 1 cup sugar. Chill for 2 hours

Add:
2 - 1/3 cup small marshmallows
1 8 oz. can crushed pineapple (drained)
1/2 cup chopped nuts
2 medium apples, chopped
2 tsp grated orange rind
chopped pulp from 1 orange
1 cup whipped cream

Chill 4 hours or overnight. Makes 2 quarts.

(Use a little more whipped cream than called for. Cool whip also works.)

Cranberry Relish (by Suzie)

1 bag fresh cranberries
1 apple, cored
1 orange, peeled
3/4 cup sugar

Mix in the blender in batches - chill

Appetizer Meatballs

Ingredients

• 2 cups ketchup
• 1/2 cup water
• 1/2 cup white vinegar
• 1/2 cup honey
• 2 tablespoons Worcestershire sauce
• 1 tablespoon dried minced onion
• 1/4 teaspoon pepper
• 1 dash garlic powder
• dash cayenne pepper
• 2 1/2 pounds frozen fully cooked meatballs

Directions

1. In a Dutch oven, combine the first nine ingredients Bring to a boil. Reduce heat; simmer, uncovered for 15 minutes. Meanwhile, thaw meatballs in microwave according to package directions. Stir into sauce; heat through.

Easy Chicken for tacos, burritos, enchiladas, salads. . .(and how we make refried beans from a can taste good!)

1 pound chicken breast meat (or whatever chicken meat you have that is boneless/skinless) in a crock pot with 16 oz. of salsa.  Cook on low for about 8 hours.  Shred the meat and return to the juices.  Cook on low for another hour (if you have an hour, if not, just put it all back together and serve immediately).

Our favorite is a flour tortilla topped with double refried beans (dump a can of refried beans into a skillet with 1-2 tsp. olive oil and season well with garlic salt - cook, stirring frequently until heated through), some mozzarella cheese, the chicken, and a splash of enchilada sauce all wrapped up and then topped with enchilada sauce and shredded cheese, baked till bubbly and melty.