Old-Fashioned Blueberry Bread Pudding

Have you ever made an Old-Fashioned Blueberry Bread Pudding? Try this one! Everybody just loves the fabulous blend of flavors from the cinnamon, vanilla and lemon.

Old-Fashioned Blueberry Bread Pudding

The addition of the blueberries also adds, not only flavor and texture, but a great health benefit as well. Blueberries are high on the list of top healthy foods.

The pudding with blueberries has a soft center and a crunchy top. It’s not to sweet so go ahead and top it with the easy caramel sauce. This is good for Breakfast, Brunch or Dessert!

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Old-Fashioned Blueberry Bread Pudding
Ingredients
  • 8 cups cubed day old bread
  • 8 large eggs
  • 1 1/2 cups fresh blueberries or 1 1/2 cups frozen blueberries
  • 1 cup heavy cream
  • 1 cup milk
  • 1 lemon zest
  • 2 teaspoons cinnamon
  • 1 teaspoon vanilla extract
  • 1/3 cup sugar
  • 1 pinch salt
Topping
  • 4 tablespoons sweet butter
  • 1 tablespoon light brown sugar roughly chopped
Garnish
  • 1 cup prepared caramel topping
  • 1 tablespoon whiskey rum or favorite liquour
Instructions
  1. In a buttered 8 X 8 oven proof pan place 1/2 of the bread cubes and 1/2 the blueberries. Top with remaining bread and blueberries.
  2. Mix the eggs, cream, milk, zest, cinnamon, extract, sugar and salt.
  3. Pour over the bread pressing gentlly to submerge the bread. Cover with plastic wrap and soak for one hour.
  4. Preheat oven 350.
  5. Remove the wrap and sprinkle brown sugar on top and dot with butter.
  6. Bake in the preheated oven for 45-50 minutes.
  7. Just before serving heat caramel and whiskey in a microwave proof dish.
  8. Dust pudding with powdered sugar and pour some sauce over the pudding.

Tips and Tidbits

Enjoy this dish even if you’re on a diet. Skip the butter and sugar topping, use Egg Beaters, fat free evaporated and skim milks and Splenda.

You’ll still get an excellent bread pudding which is a satisfying and delicious dessert. It’s moist and the cinnamon taste is rich.

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10 Minute Creamed Spinach

Talk about quick! This 10 Minute Creamed Spinach is quick. Just a few ingredients and almost no prep time. Ideal for a dinner party or holiday dinner when time is at a premium.

10 Minute Creamed Spinach

I’ve enjoyed creamed spinach in restaurants for years and years. I’ll have to admit, however, that until I came across this recipe my home versions have always came up lacking.

Soooo easy and just as good to me as the restaurant versions.

This dish is a hit. Made as directed it is fast, easy and delicious. You just can’t ask more of a recipe than that!

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10 Minute Creamed Spinach
Ingredients
  • 1 envelope knorr cream of spinach soup mix
  • 1 1 ⁄2 cups milk
  • 2 16 ounce bags frozen chopped spinach, thawed and squeezed dry
  • 1 ⁄8 teaspoon fresh grated nutmeg
  • 1 ⁄4 teaspoon pepper or to taste
Instructions
  1. Add the soup mix and milk to a large saucepan and bring the mixture to a boil, stirring frequently. Add in the spinach, nutmeg, and pepper and bring to a boil again, stirring frequently.
  2. Take the saucepan from the burner and serve spinach immediately.

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Creamy Fruit Salad

This Creamy Fruit Salad is such a flavorful and colorful salad that nobody will know that it’s made with sugar-free pudding and they won’t miss the whipped cream.

Creamy Fruit Salad

If you have been trying to eat healthier and want something “waistline” friendly for your next dinner party or holiday meal this could be it.

You’ll love this salad. Great as a dessert, or as a topper for cake. The pecans really make this, they add a really nice crunch!

A keeper for sure.

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Creamy Fruit Salad
Ingredients
  • 2 medium bananas diced
  • 2 medium apples diced
  • 1 lemon juice of
  • 1 20 ounce can pineapple tidbits, drained, juice reserved
  • 2 cups sliced strawberries
  • 2 cups grapes
  • 1/4 cup pecans chopped
  • 1 1/2 ounce box sugar-free instant vanilla pudding mix
  • 1/2 cup water
Instructions
  1. Combine the bananas, apples and lemon juice in large mixing bowl. Toss until evenly coated.
  2. Add the pineapple, strawberries, grapes and pecans.
  3. In small mixing bowl, combine the pudding mix, water and pineapple juice with a wire whisk until smooth.
  4. Add pudding mixture to fruit. Mix gently until throughly coated.
  5. Refrigerate until ready to serve.

Enjoy!

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Honey Ambrosia Salad – Grandma’s Specialty

Honey Ambrosia Salad is something my grandmother made sure was on every holiday table. I never remember her making it at any time other than holidays.

This is not her exact recipe but I think it’s close!

This recipe calls for honey, coconut, orange juice, oranges, and bananas. A delicious combination but I know for a fact my grandmother did not use honey.

Feel free to use your imagination for the fruits but the coconut is a huge part. Don’t leave it out!

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Honey Ambrosia Salad
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Honey Ambrosia Salad
Prep Time
25 mins
Cook Time
0 mins
Total Time
25 mins
 

This is very similar to the Ambrosia Salad that my Grandmother served for holidays.

Course: Salad
Cuisine: American
Keyword: Honey Ambrosia Salad
Servings: 6
Calories: 295 kcal
Ingredients
  • 4 medium oranges peeled and sliced
  • 1 medium banana peeled and sliced
  • 1/2 cup orange juice
  • 1/4 cup honey
  • 2 tablespoons lemon juice
  • 1/4 cup flaked coconut
Instructions
  1. Gently combine the orange slices and the banana slices.
  2. Combine the orange juice with honey and lemon juice; pour over fruit.
  3. Sprinkle with coconut.

Enjoy!

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The Barefoot Contessa’s Roasted Brussels Sprouts

All I can say is The Barefoot Contessa’s Roasted Brussels Sprouts is quick, easy and great tasting. Just the way I like recipes. . . . simple and good!

 

I keep looking for new ways to prepare old vegetables. This is so simple and so good.

A first-rate winner with Brussels sprouts lovers and even has won over a few who “hated them”. An added plus…very easy to fix.

How To Make Barefoot Contessa’s Roasted Brussels Sprouts

Making this dish from fresh brussels sprouts requires a little prep work but not much.

Just cut some of the end off of each sprout and peel off any wilted leaves.

To make this any time of year, cook directly from frozen. Just open the bag, throw the oil, salt and lemon pepper right in the bag, toss and dump on the baking sheet.

Just as good, if not better, because frozen veggies are frozen at their peak.

Unless you get your sprouts from the farmer’s market, they’ve probably been sitting around for a week or more.

Easy, delicious and different. Cook these once and you’ll definitely be cooking them again!

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Barefoot Contessa's Roasted Brussels Sprouts
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The Barefoot Contessa's Roasted Brussels Sprouts
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
 

Roasted Brussels Sprouts are really good and The Barefoot Contessas' is outstanding!

Course: Side Dish
Cuisine: American
Keyword: Barefoot Contessa's Roasted Brussels Sprouts
Servings: 6
Calories: 115 kcal
Ingredients
  • 1 1/2 lbs Brussels sprouts
  • 3 tablespoons olive oil
  • 1/2 - 3/4 tsp kosher salt
  • 1/2 tsp lemon-pepper seasoning
Instructions
  1. Preheat your oven to 400°F.
  2. Cut off the ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt, and lemon-pepper seasoning.
  3. Transfer them to a sheet pan and roast for 35 to 40 minutes, until crisp outside and tender inside. Shake the pan from time to time to brown the Brussels sprouts evenly.
  4. Sprinkle with more kosher salt (I like these salty like French fries), if you like, and serve hot.

 

Tips and Tidbits About Roasted Brussels Sprouts

Like I said earlier there’s nothing wrong with frozen Brussels Sprouts. However, if you have access to really fresh sprouts they could have better flavor.

You just need to select carefully.

Fresh sprouts should be a bright green and the leaves tightly folded.

Really fresh Brussels sprouts will be hard and if you press them they will have very little give.

If they have outer leaves that are beginning to yellow they have been picked too long and are not fresh. Frozen will be better!

You should also avoid sprouts that have black leaves. That’s more than likely caused by a fungus and you don’t want that!

Whether you to use fresh sprouts or frozen I hope you give The Barefoot Contessa’s Roasted Brussels Sprouts a try.

Enjoy!

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Paula Deen’s Broccoli Casserole

Paula Deen’s Broccoli Casserole is almost fail-proof. It’s very easy to make and is a great accompaniment to almost any main dish.

 

There are people that love broccoli and there are people that hate it. Not many are in between. I think most broccoli haters would switch sides if they could have this casserole just one time.

Paula can’t be wrong!!!

I’m a broccoli lover and thanks to Paula I now have another way to enjoy it. It’s very creamy and so good that you want to go back for more (and more!).

I really think this recipe is a prize.

How To Make Paula Deen’s Broccoli Casserole

This broccoli casserole is extremely easy to make with frozen broccoli. You can, of course, use fresh broccoli. It makes no difference in the recipe.

Once you have your ingredients assembled just mix them up in a mixing bowl and dump into the baking dish.

Top it off with the crushed crackers and the melted butter and bake for 35 minutes.

Sometimes I like to add a little cheddar cheese to the top!

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Paula Deen's Broccoli Casserole
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Paula Deen's Broccoli Casserole
Prep Time
20 mins
Cook Time
35 mins
Total Time
55 mins
 

I really think this recipe is a prize.

Course: Side Dish
Cuisine: American
Keyword: Paula Deen's Broccoli Casserole
Servings: 6
Calories: 225 kcal
Ingredients
  • 2 10 ounce packages frozen chopped broccoli, cooked and drained
  • 1 cup mayonnaise
  • 1 cup sharp cheddar cheese grated
  • 1 10 3/4 oz can condensed cream of mushroom soup
  • 2 eggs light beaten
  • 2 cups crackers crushed
  • 2 tablespoons butter melted
Instructions
  1. Preheat oven to 350°F. Spray a 13 x 9 inch baking dish with cooking spray.
  2. In a large bowl, combine the broccoli, mayonnaise, cheese, soup and eggs. Mix well. Place the mixture in the pan.
  3. Top with crushed crackers and pour the melted butter evenly over the crackers.
  4. Bake for 35 minutes or until set and browned.

 

Tips and Tidbits About Broccoli Casserole

This broccoli casserole comes together really quickly. However, if you’re really in a time crunch you can do some make-ahead.

All you need to do is make up the dish and place it in the casserole. Don’t add the crackers and melted butter. Cover with plastic wrap and refrigerate for up to two days.

When you’re ready to bake just add the cracker crumbs and the melted butter and place in the preheated oven.

You might need to add an additional few minutes baking time because it will be cold coming out of the fridge.

Leftovers have never been a problem at my house because there’s usually not any. If you happen to have some, however, they should be good for a few days covered in the fridge.

I hope you will give Paula Deen’s Broccoli Casserole a try!

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Southern Pecan Pie – Utterly Deadly

I’ve been making Southern Pecan Pie for a lot of years. I didn’t think there was anything you could do to it to possibly make it better. Boy, was I ever wrong!

I gave this one a try this year prior to the holidays. It has become my new pecan pie recipe! The gooey-ness of the filling is to die for!

The secret to this rich pie? Cooking the sugar and corn syrup first. Now, who would think that one little step could make so much difference? It really does!

This is definitely not diet food but try it anyway. You’ll love it…

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Utterly Deadly Southern Pecan Pie
Prep Time
25 mins
Cook Time
1 hr
Total Time
1 hr 25 mins
 

It's hard to believe that one little tweak to Southern Pecan Pie can make such a difference.

Course: Dessert
Cuisine: American
Keyword: Best Southern Pecan Pie
Servings: 6
Calories: 360 kcal
Ingredients
  • 1 cup sugar
  • 1 1/2 cups corn syrup I use 1/2 dark and 1/2 light
  • 4 eggs
  • 1/4 cup butter
  • 1 1/2 teaspoons vanilla
  • 1 1/2 cups pecans coarsely broken
  • 1 unbaked deep dish pie shell
Instructions
  1. In saucepan boil the sugar and corn syrup together for 2 to 3 minutes; set aside to cool slightly.
  2. In large bowl beat the eggs lightly and very slowly pour the syrup mixture into the eggs, stirring constantly.
  3. At this point I like to strain the mixture to make sure it's smooth and lump free.
  4. Stir in the butter, vanilla, and pecans and pour into the crust.
  5. Bake in a 350°F oven for about 45 to 60 minutes or until set.

 

Enjoy!

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Libby’s Famous Pumpkin Pie

Libby’s Famous Pumpkin Pie is by far the best recipe for pumpkin pie I have found. This pie just can’t be beaten. Others just don’t taste right.

When I look back at old cookbooks this pumpkin pie recipe was always the same “Follow the recipe on the back of the Libby’s Pumpkin Puree Can”.

I think out of all the recipes I have seen this one is a “National Treasure”.

You can substitute a store-bought pie crust instead of making your own but otherwise stick closely to the recipe for best results.

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Libby's Famous Pumpkin Pie
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Libby's Famous Pumpkin Pie
Prep Time
25 mins
Cook Time
1 hr 5 mins
Cooling
2 hrs
 

Libby's Famous Pumpkin Pie is the yardstick that all pumpkin pies are measured by.

Course: Dessert
Cuisine: American
Keyword: Libby's Famous Pumpkin Pie
Servings: 6
Calories: 325 kcal
Ingredients
  • 3/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 2 large eggs
  • 1 15 oz can Libby's 100% pumpkin puree
  • 1 12 oz can Carnation Evaporated Milk
  • 1 unbaked 9-inch deep-dish pie pastry
  • whipped cream optional
Instructions
  1. Preheat oven to 425 degrees Fahrenheit. Mix the sugar, salt, cinnamon, ginger, and cloves in a small bowl.
  2. Beat the eggs in a large bowl. Stir in the pumpkin and sugar-spice mixture. Gradually stir in the evaporated milk. Pour the mixture into the pie shell.
  3. Bake at 425 degrees Fahrenheit for 15 minutes.
  4. Reduce temperature to 350 degrees Fahrenheit. Bake for an additional 40 to 50 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack for 2 hours.
  5. Serve immediately or refrigerate.
  6. Top with whipped cream before serving for best results!

Enjoy!

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Paula Deen’s Pumpkin Gooey Butter Cake

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Paula Deen’s Pumpkin Gooey Butter Cake

Paula Deen’s Pumpkin Gooey Butter Cake is an awesome gooey butter cake. A Paula classic! I like it much better than pumpkin pie.

The bottom turns out chewy like a brownie and the top is creamy.

The cake has a slight butterscotch flavor to it.

You can use pumpkin pie filling but be sure to compensate by omitting the nutmeg and reducing the amount of sugar.

This cake makes for a delicious holiday dessert. It’s on my Thanksgiving menu and probably for Christmas too.

Be sure to Like Foodgasm Recipes on Facebook and Foodgasm on Pinterest for more great recipes.

Paula Deen's Pumpkin Gooey Butter Cake
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Paula Deen's Pumpkin Gooey Butter Cake
Prep Time
30 mins
Cook Time
50 mins
Total Time
1 hr 20 mins
 

This cake has a slight butterscotch flavor to it.

Course: Dessert
Cuisine: American
Keyword: Paula Deen's Pumpkin Gooey Butter Cake
Servings: 6
Calories: 425 kcal
Ingredients
Cake
  • 1 18 1/4 ounce package yellow cake mix
  • 1 egg
  • 8 tablespoons butter melted
Filling
  • 1 8 ounce package cream cheese, softened
  • 1 15 ounce can pumpkin
  • 3 eggs
  • 1 teaspoon vanilla
  • 8 tablespoons butter melted
  • 1 16 ounce box powdered sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
Instructions
  1. Preheat oven to 350.
  2. To make the cake: Combine all of the ingredients and mix well. Pat batter into a lightly greased 13x9-inch baking pan with hands into an even layer.
  3. Prepare the filling.
  4. To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together.
  5. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread the pumpkin mixture over the cake batter and bake for 40 to 50 minutes.
  6. Make sure not to over bake as the center should be a little gooey.
  7. Serve with fresh whipped cream or cinnamon-flavored ice cream.

There won’t be a crumb left at the end of the day! Give Paula Deen’s Pumpkin Gooey Butter Cake cake a try.

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Copycat Chili’s Cajun Chicken Pasta

I got this recipe from a friend that said it’s a copycat Chilis Cajun Chicken Pasta recipe, so I had to try it and was pleasantly surprised that it DID!

copycat Chilis Cajun Chicken Pasta

So yummy and so easy to make.

Just like it came straight from the restaurant! Just add more Cajun seasoning if you want it spicier…

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Copycat Chili's Cajun Chicken Pasta
Ingredients
  • 12 ounces penne pasta
  • 3 tablespoons unsalted butter
  • 1 tablespoon all-purpose flour
  • 1 1 ⁄2 cups half-and-half
  • 1 ⁄2 cup grated Parmesan cheese
  • salt and pepper
  • 1 lb boneless skinless chicken breast
  • 1 1 ⁄2 tablespoons Cajun seasoning
  • 1 ⁄4 teaspoon cayenne pepper optional
  • 2 teaspoons vegetable oil
  • 2 firm-ripe roma tomatoes cored and diced
Instructions
  1. Bring a pot of salted water to a boil. Cook penne according to package directions.
  2. Melt the butter over medium heat. Add the flour and stir for 1 minute. Add the half-and-half and stir until thickened, about 6 minutes. Remove from the heat and add the Parmesan, salt and pepper. Cover.
  3. Pound the chicken to 1/2-inch thickness. Rub Cajun seasoning and cayenne evenly over the chicken.
  4. Heat the oil in a nonstick skillet over medium-high heat. Add the chicken and cook, turning once, until no longer pink in the center, about 6-8 minutes. Slice the chicken.
  5. In a bowl, toss the pasta with the sauce. Top with chicken and tomatoes and serve.

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