Individual Pecan Bread Pudding

We spent this past Sunday celebrating Father's Day at my in-laws.  We had a fabulous dinner (shrimp, chicken and steak) and my mother-in-law made my father-in-law his favorite dessert (fruit soaked in Grand Marnier) and I made my husband a new recipe for Pecan Bread Pudding.

I'm usually not a huge fan of bread pudding, but this turned out great!  This is my version of a Paula Deen bread pudding (let's just say mine has a whole lot less sugar.....if you can believe that).  The pecans and brown sugar on top added a lot of extra crunch - serve it with vanilla ice cream and you've got heaven on a plate!!
 

Pecan Bread Pudding

Serves 8-12

Ingredients:

3/4 loaf french bread, cut into 1" cubes or 4-5 cups

5 eggs

1 cup white sugar

1 teaspoon cinnamon

1 cup light brown sugar

1 cup chopped pecans

1/2 stick butter, softened

Directions:

Preheat oven to 375 degrees.

In a large mixing bowl, combine eggs, sugar and cinnamon.  Add bread and toss to coat.  Allow the bread and egg mixture to sit for 10 - 15 minutes.

Meanwhile, combine brown sugar, chopped pecans and butter.  Mix together to make sort of a crumble.

Get out a muffin pan or pop-over tray.  Coat with cooking spray.  Stuff the egg soaked bread pieces into each muffin holder.  After you have filled all of the muffin holders, sprinkle the brown sugar/pecan mixture on top (divide evenly among all 12).

Place muffin tray on top of a baking sheet (just in case any of the brown sugar spills over).  Bake for 20-25 minutes, until top is golden brown and bubbling.

Serve with vanilla ice cream.  If you really like sweet stuff, take it over the top by drizzling caramel sauce on top and sprinkle with powdered sugar.  Enjoy!

Cottage Mama's Note:  I didn't have my camera at my in-laws so this is not the actual picture of my bread pudding that I made this past Sunday, but I promise it looked VERY similar!

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Jambalaya Egg Casserole

This morning I was scheduled to host our bi-weekly playgroup.  The group is pretty large, with 12 Mama's, 12 two-year olds, and several younger siblings.  Typically the playgroup host provides some type of breakfast/brunch for everyone.  I wanted to try something new and saw a recipe on the back of the Zatarain's Jambalaya mix that looked very interesting and right up my alley.

I modified the recipe ever so slightly, but I must say, I thought it turned out pretty darn tasty and so did the other Mama's.

Jambalaya Egg Casserole

Serves 8-12

Ingredients:

1 family size box of Zatarain's Jambalaya, prepared according to package directions

1 ham steak, cubed

5 pieces of cooked bacon, crumbled

1 8oz bag of shredded Mexican cheese blend or Monterey Jack

3 green onions, sliced

1 cup heavy cream

7 eggs

Parsley, optional for garnish

Directions:

Preheat oven to 375 degrees.

Prepare Jambalaya mix according to package directions.  Use the cubed ham and crumbled bacon when the mix directions tell you to add the meat.  Meanwhile, beat the 7 eggs and heavy cream.  Add 3/4 of the bag of shredded cheese and the sliced green onions.  Once the jambalaya is cooked, allow to cool.  Once cooled, mix the jambalaya with the egg, cream, onion, and cheese mixture.  Stir to combine.  Pour combined mixture into a 9 x13 glass baking dish.  Sprinkle remaining cheese over the top.

Bake in the oven for 25 minutes.  Garnish with chopped parsley and serve.  Enjoy!

I also served a couple other dishes along side this yummy casserole.

Crunchy Asian Peanut Slaw

Apple, Strawberry, Pineapple Fruit Salad with Lime

Cottage Mama's Note:  The jambalaya would also be delicious with the addition of andouille sausage or you could even use your basic breakfast sausage.

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Homemade Cranberry Granola

I'm a huge fan of granola or anything with oats for that matter, especially oatmeal cookies!!  This afternoon I decided to try my hand at making my own homemade granola from scratch.  I just put the ingredients together that I enjoy and luckily it turned out (you never know when you are making up your own recipe)!

So if you have an extra minutes one of these days, whip up a big batch of this yummy granola for you and your family.  First of all this recipe will make your house smell A-mazing! It's also great for breakfast, served with milk or over yogurt, makes a healthy crunchy snaking food, and would be "oh so good" on top of some vanilla ice cream!

The Cottage Mama's Homemade Granola

Ingredients:

3 cups traditional oats

1 cup shredded coconut (sweetened)

1/2 cup pecan pieces

1/4 cup walnut pieces

3/4 cup dried cranberries

1/2 cup honey (I used really good local honey)

1/3 cup vegetable oil

1 teaspoon cinnamon (I love cinnamon, so if you don't, you may want to use less)

1/2 cup brown sugar

Directions:

Preheat oven to 325 degrees.  

In a medium sized mixing bowl combine the following; oats, coconut, pecan pieces, walnut pieces, honey, and vegetable oil.  Mix until thoroughly combined.

Once combined, spread mixture out onto a large baking sheet.  Place baking sheet in the oven for 30 minutes, stirring occasionally.  Oat mixture is ready to come out of the oven once it has reached a nice, toasted golden color.

Immediately after you remove the oat mixture from the oven add the brown sugar and stir to combine.  This will allow the sugar to melt into the granola.

After the granola has cooled add your dried cranberries.  Store granola in an air-tight container and enjoy!!

Cottage Mama's Note:  You can change up the ingredients easily with this recipe.  Add any type of dried fruit you like (i.e. raisins, apricots, apples, cherries) and feel free to change up the type of nuts you use as well.

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Apple Raisin French Toast Strata

This morning was our "Valentine" playgroup.  We had such a great time!  My friend Julie hosted the group and she did a wonderful job.  She prepared several different breakfast items, but the Apple Raisin French Toast Strata definitely took the cake - it was AWESOME!!

Julie got this recipe via allrecipes.com and I wanted to go ahead and share it with all of you.  If you are hosting a brunch/breakfast anytime in the near future, make this dish - it was SO yummy!

 

 Apple Raisin French Toast Strata

Ingredients:

1 (1 pound) loaf cinnamon raisin bread, cubed

1 (8 ounce) package cream cheese, diced

1 cup diced peeled apples

8 eggs

2 1/2 cups half-and-half cream

6 tablespoons butter, melted

1/4 cup maple syrup

Directions:

Coat a 9x13 inch baking dish with cooking spray. Arrange 1/2 of the cubed raisin bread in the bottom of the dish. Sprinkle the cream cheese evenly over the bread, and top with the apples. If you like extra raisins, add them now. Top with remaining bread.

In a large bowl, beat the eggs with the cream, butter, and maple syrup. Pour over the bread mixture. Cover with plastic wrap, and press down so that all bread pieces are soaked. Refrigerate at least 2 hours.

Preheat oven to 325 degrees F (165 degrees C).

Bake 45 minutes in the preheated oven. Let stand for 10 minutes before serving.  Enjoy!!

Here are some pictures from this mornings playgroup.  My daughter Savannah has been playing with most of these kiddos since she was 5 weeks old (well if you can call that "playing" at 5 weeks old).

We were each told to bring a bag or box for our child to collect all of their Valentines - this is Savannah & Matilda's bag all filled up with Valentine's from their little friends!

Savannah at the craft table.  I think she takes after her mother - she loves arts and crafts!!

Savannah getting ready to pass out her Valentine's.  Remember the "We Dig You!" post? (find it here).

All the kiddos Valentine's Day boxes/bags ready to be filled!

Ava & Liam's Boxes

Grace & Evan's Box

Roaran's Lion Mailbox

This is what happens when toddlers are left unattended at the craft table - yikes!!

Cottage Mama's Note:  The dress my daughter is wearing in these pictures I made from a recycled Valentine's Day shirt from last year.  You can the recycled shirt dress post here.

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Southern Favorite: Biscuits & Gravy

Having spent 7 years of my life in Texas, I have a real soft spot in my heart for southern food - I love chicken fried steak, mashed potatoes, creamed spinach, red beans and rice, macaroni and cheese, corn bread, pecan pie (I know, not for the calorie-counters, but oh so good).  I just think this style of cooking is so warm and comforting.  


With us being in the middle of Fall and Winter fast approaching, I thought it only fitting that I give you my recipe for Sausage, Biscuits and Gravy.  Typically Biscuits and Gravy are served for breakfast, but really you could eat this for any meal.  If for some reason you did not grow up with Biscuits and Gravy, and are a little leary of this southern deliciousness, you must give it a try!!

Sausage, Biscuits & Gravy

Ingredients:

1/2 pound pork sausage
2 tablespoons all purpose-flour
1 cup milk
Salt (to taste)
1/2 tablespoon black pepper
1 bag Pillsbury Frozen Southern-Style or Buttermilk Biscuits

Directions:
Cook Biscuits according to package directions.  Meanwhile, in a skillet over medium heat, cook the pork sausage and crumble into small pieces. Add the flour and cook for 5 minutes. Add the milk and bring to a simmer. Add salt to taste, black pepper, and stir until blended and thickened.

Serve gravy on top of warm biscuits and enjoy!!

Cottage Mama's Note:  If gravy becomes too thick, simply add more milk.  If gravy is too thin, just continue cooking until thickened - do NOT add more flour or you will have flour-tasting gravy!

Variation:  For a cajun twist on traditional biscuits and gravy, replace the pork sausage with sliced chicken, andouille sausage (I like to use "Amy's").  This gives the dish a really nice spiciness. 

I think these Pillsbury biscuits are just wonderful.  If you have a southern style biscuit recipe that you love, then go ahead and use it.  For me, I am so busy with my little ones, I am always looking for ways to speed up the process of my homemade favorites and these biscuits definitely do the trick!!

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