In a 5 quart pot add all five ingredients and cook over a medium high flame. Cook until tender, approx. 10 minutes, but test with a fork. Remove from flame and allow to cool slightly.
Ladle into a blender and puree until smooth.
Depending on the season, serve hot or cold. If you want to get a little fancier, crumble an anisette biscotti and sprinkle over top before serving. Serves 8-10
You’ll notice I did not add any other seasonings because, honestly, this was delicious on it’s own, but there are so many wonderful things you can add: coconut milk, curry, nutmeg, cinnamon, and the list goes on and on. This recipe was designed for the working woman who needs to make dinner in a hurry.
I went grocery shopping yesterday and of course, I always buy too much because I still shop like I’m in my big house. So, what do I do about that? I cook to make room. This is my creation!
6 cups bread cubes cut into one-inch cubes 2 cups chocolate morsels 1 cup sugar 1/2 cup unsweetened cocoa 1/2 cup pecans, chopped 3 cups milk, half and half (I used non-fat milk) 6 eggs 1 teaspoon salt 2 teaspoons vanilla
Place the bread cubes, the nuts and 1 cup of the morsels into a large bowl and mix with your hands. Butter or spray a large baking dish, then transfer the mixture into the baking dish.
In a 3 quart saucepan, add remaining morsels, sugar, cocoa, and half the milk. Using med low heat, stir until melted and combined.
Reusing the large bowl, add the eggs, the remaining milk, salt and vanilla. Whisk together, then gradually add the egg mixture to the melted chocolate and continue to whisk to blend together. Pour the mixture over the bread cubes. Push the cubes that didn’t get covered down into the liquid. Let it sit for 25 minutes so the bread cubes absorb the liquid.
Preheat the oven to 325 degrees. After the 25 minutes, place the pudding on the middle rack and bake for 45 minutes.
Now, you wait. The house smells OMG yummy, and you can’t wait to dig in, but you must let it cool down before serving. And don’t forget the whipped cream. Serves 10-12
Fill a 5 quart pot with water for the pasta and boil. Cook the pasta using manufacturer’s directions.
Here’s a family favorite — Fettuccine Alfredo that is so easy to make, you’ll wonder what took you so long to make it! It’s one of those meals you can make in a hurry and it’s satisfying to everyone.
ALFREDO SAUCE 1 stick butter 6 cloves garlic, crushed 3 tablespoons all purpose flour 4 cups half and half 3/4 cup Reggiano parmesan
Melt the butter in a 4 quart saucepan over medium heat and add the crushed garlic. Allow the butter to bubble, making sure not to burn the garlic because it will ruin the sauce and you’ll have to start all over. Once the garlic is light golden in color, add the flour a little at a time and whisk into the butter to make a roux.
You will begin to see the flour turn a light golden color. When it reaches this point, add the half and half and whisk constantly to blend the flour into the liquid. Lower the heat but continue to whisk.
Next, add the Reggiano Parmesan cheese and incorporate thoroughly into the sauce. Taste the sauce to see if adding salt is necessary. Depending on your taste buds, it probably won’t be.
To test whether the sauce is thick enough to stick to the pasta, dip your spoon into the liquid and run your finger down the center of the back of the spoon. If the line you’ve made remains, your sauce is done, and you’re ready for an amazing dinner.
Drain the pasta and return it back to the pot you used to cook it in. Add the Alfredo sauce over top and stir the yumminess throughout. Spoon it into the bowls and sprinkle with chopped parsley.