And the winner is.....

The winner of the 1-year subscription to ALL RECIPES magazine is...

AMANDA PASS!

Congratulations, Amanda! Send me your mailing address and we'll get this party started!

I hope you'll share one of your recipes with us.

Enjoy!

Nancy's Bread Pudding (a repost)

A wonderful memorable recipe passed down from one generation to another is a deliciously moist bread pudding shared by my friend Nancy Wilburn, an Elementary School teacher who has been making her mother's recipe for many years.

 "When I make this dish, I always think of my Mother [the late Vertis Vaughn]. She would take it to all the church functions." ~Nancy



Not only is this recipe enjoyed during the Wilburn family holidays, it has been a special request for potlucks, church socials and was also most one of the most requested dishes by the West Frankfort athletes for their sports banquets.

Nancy recently prepared this dish for me and I can honestly say that it is THE BEST bread pudding recipe I've ever tasted! Extremely moist, without being soggy. A subtle blend of mild flavors. This would make a perfect  Brunch entree, or breakfast or dessert, an afternoon snack, midnight snack...you get the idea. This is comfort food at its best!

BREAD PUDDING

1 loaf of white bread
4 eggs
1 1/4 cups sugar
4 cups milk
2 tsp. vanilla
1 stick Parkay Margarine ( used Butter)
1/2 cup raisins (optional)

VANILLA SAUCE

1 cup sugar
2 Tbs. cornstarch
1 cup boiling water
1 stick Parkay Margarine (I used butter)
1 Tbs. vanilla

Break bread into pieces and put into a buttered (or sprayed) 9x13 pan. Add raisins on top (if desired). Beat eggs, then add sugar, milk and vanilla. Pour over bread in the pan. Take a spoon and push bread into milk mixture. Sprinkle cinnamon over top and dot with butter. Bake at 350 degrees for one hour. (place on top of cookie sheet to avoid spillover). *This will rise while baking but will fall after removed from the oven.

Sauce directions:
Mix sugar and cornstarch in 2 qt. pan. Gradually add boiling water. Cook until sauce is thickened. Remove from stove. Add butter and vanilla. Stir until well blended. Pour sauce over baked pudding and add cinnamon on top if desired.



Thank you, Nancy!

GIVEAWAY TIME!

GIVEAWAY TIME!!! I am going to give someone a FREE  1-Year Subscription to ALL RECIPES magazine (This is my favorite place to find many of my new recipes to try). There will be 6 issues coming to your home.

Here's what you need to do to be eligible:

1. LIKE and FOLLOW EVERYTHING IN MODERATION on FACEBOOK PAGE 

CLICK HERE



2. SHARE THE GIVEAWAY FACEBOOK  POST on your facebook page

3. LEAVE A COMMENT  ON THE GIVEAWAY FACEBOOK POST telling me which recipe I've shared  that  is your favorite. 

I will choose a winner THIS SATURDAY, October 14th at 10:00 pm.

I hope you'll participate.

Mom's Oven Baked Ritzy Chicken

* This is a repost from many years ago. My mom is experiencing some health problems right now and I decided to share this "lovin from the oven" from her . If you were sick and she knew it, she would be lifting up your name to our Creator, praying and believing for your healing. I'm asking the same for her, from you. Her name is Rose. 💗

This is my family's go-to chicken recipe that my Mom has been making for many years.It has a very buttery flavor, and the crust is so good, when no one is looking, I even try to eat the crumbs from the baking pan. Sometimes I do it when people ARE looking because it's that good!

This is easier than frying chicken since you don't have to stand over the stove waiting, then turning each piece. However, often Mom will go ahead and brown each piece in the skillet BEFORE baking it. Which really is the best way to prepare, but to save on time and a little more fat, I just bake them.

I'm not trying to pass this off as a healthy baked chicken recipe, because it's not, however, baking is better than frying, but browning in the skillet is mom's secret before baking....you should listen to my Momma!


If you want to give it a try, you will need:

Chicken- boneless, skinless (see, saved yourself a little fat right there!)
*Cut into strips
1 stick of butter (You may need a little more)
Melt.

1 sleeve RITZ crackers , or more depending on how heavy you like your coating.  (This brand does make the difference- don't substitute.)
Dip chicken in butter, then roll in crumbs. Place on GREASED baking sheet . Pour extra butter over top. Bake a 350 for about 30 minutes.






You'll have to practice moderation.

Now, you can send a thank you note to my Momma!

Crunchy Rice Krispie Sandwiches

This yummy little treat was shared with me by my friend Glenda, who got it from a mutual friend of ours who passed away many years ago, Evelyn Newcomb. These were also known as "Brian cookies" because Evelyn used to make them every Sunday for her son Brian. She loved having all of her kids home for Sunday dinner. She was a great lady who influenced many. I love that I have a recipe to make and share in her memory.

These are crispy and sweet, and a little change of pace from the ordinary rice Krispie treat.

You will need:

1 (12 0z.) bag butterscotch chips
1 cup peanut butter
9-10 cups Rice Krispies cereal
1 (12 oz.)pkg. chocolate chips
2 T. water
1/2 stick butter
3/4 cup powdered sugar

Melt butterscotch chips and peanut butter in the microwave. Then add cereal. Mix well. Grease a 9x13" pan. Put 1/2 the cereal mixture in it.

Melt chocolate chips, water, butter in microwave (1-1/2 minutes). Add powdered sugar to the chocolate mix. Pour over cereal; mix in pan. Add the rest of cereal mix on top of chocolate. Press down gently. Refrigerate 3-4 hours before cutting into squares.

Thank you, Glenda, and Evelyn, for this one!

Enjoy!

Birthday Cupcakes

Today, my granddaughter, Lia Rose, celebrates her 5th birthday!

Yesterday, she wanted me to help her make her own birthday cupcakes for her party, and I thought it would be a good idea to snap some photos and share it on my blog.

I love it when she wants to help me in the kitchen. And she really enjoyed making and decorating the cupcakes with me.

We followed the box directions on a Devil's Food cake mix. Adding ONE EXTRA egg. She chose three different canned frostings: Vanilla Funfetti, Fluffy White and Milk Chocolate and added sprinkles.

HAPPY BIRTHDAY, precious girl!

*Here's a pic of Lia Rose just 2 months old in my kitchen. Time flies when you're havin fun!

Crumby-topped Blueberry Muffins

Muffins are one of my favorite breakfasts treats. Blueberry and banana muffins have always topped my best-loved list.

Muffins are simple to prepare. They are very versatile. They can be enjoyed anytime-- for breakfast, a snack, a dessert-- even a bunch of muffins in a basket makes a great gift anyone would appreciate.

I prepared these in just a few minutes.I left the topping off some for those who prefer their muffins plain and simple. But I think the topping helps bump them up a notch. You decide. Give it a try!

YOU WILL NEED:

1 1/2 cups all-purpose flour
3/4 cups white sugar
1/2 tsp. salt
2 tsp. baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries

Crumb Topping

1/2 cup white sugar
1/3 cup All-purpose flour
1/4 cup butter, cubed
1 1/2 tsp. ground cinnamon

DIRECTIONS:

Preheat oven to 400 degrees. Grease muffin cups or use liners. Combine 1 1/2 cups flour, 3/4 cups sugar, salt and baking powder. Put oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in berries. Fill about 2/3 full. Sprinkle with topping mixture.

To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour , 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.Bake for 20 to 25 minutes in the preheated oven, or until done.

Cool on wire rack.

*I found this recipe on allrecipes.com
They were called "To Die For Muffins", but I'm not calling them that...no muffin is worth dying over! 😃

ENJOY!

Photo credit goes to my friend, Abby Hance.