White Chocolate Bread Pudding

                                                                                                                            

3 cups Whipping Cream

10 oz. White Chocolate Chips

1 cup Milk

1/2 cup Sugar

2 Eggs

8 Egg Yolks

1 Loaf French bread

White Chocolate Sauce

8 oz. White Chocolate Chips

1/2 cup Heavy Cream

For the Bread Pudding

(Preheat the oven to 275)

1. Tear up your loaf of French bread into bite size pieces. Distribute the pieces evenly in a baking pan.

2. Heat the whipping cream in a double boiler and add 10 oz. of white chocolate chips. Stir. When the chocolate is melted, remove from heat. Pour into a large bowl and set aside.

3. In a double boiler, heat the milk, sugar, eggs and egg yolks until warm. Stir well. Blend the egg mixture into the cream and chocolate mixture in the large bowl.

4. Spoon the mixture over the bread in the baking pan, making sure that the bread is evenly soaked. Cover with aluminum foil and bake at 275 degrees for 1 hour. Remove the foil and bake for an additional 15 minutes or until the top is golden brown.

For the White Chocolate Sauce

1. Melt 8 oz. white chocolate chips in a double boiler. Remove from heat and whisk in 1/2 cup heavy cream, spoon over bread pudding.

Serve Warm.

Delmonico Potatoes

                                                                                                                


9 medium red potatoes, scrubbed

8 ounces sharp cheddar cheese, grated

1 teaspoon dry mustard

1 cup heavy cream

1 cup whole milk

1 dash fresh ground black pepper

1 dash salt

1 dash nutmeg

Directions

1. Parboil, cool, peeled, and grated potatoes into a greased 2 quart casserole.
2. Heat cream and milk in a medium saucepan.
3. Add cheese, dry mustard, and salt, pepper, and nutmeg to taste.
4. Heat and stir until cheese is melted and mixture is creamy.
5. Pour cheese mixture over potatoes.
6. Do Not Stir!
7. Bake in a preheated 350 degrees F oven for 1 hour or until top is nicely browned.
8. This recipe may be prepared ahead of time and refrigerated until ready to bake.

White Chocolate Candy

                                                                                                                         

1 (12 ounce) bag white chocolate chips

1 (7 ounce) jar marshmallow creme

1/3 cup craisins or 1/3 cup other dried fruit

1/3 cup whole almonds or 1/3 cup walnuts or 1/3 cup pecans, chopped coarsely

1/8 teaspoon almond extract or 1/8 teaspoon vanilla extract

Directions:

In a medium microwave-safe bowl, melt chips on high in 30 second intervals, stirring until melted. Cool 5 minutes. Stir in all ingredients (mixture may look oily).

Divide mixture in half. Using separate wax paper sheets, form into two 16-inch long logs with 1/4 inch diameter.

Refrigerate until firm about 2 hours. Cut into 1 inch pieces.

Wrap in colored plastic wrap, cellophane, or waxed paper.

White Bean Chicken Chili

My daughter Jamie made this for church and it was a big hit!!                                                                                        

■ 3 Cups Cooked Chicken or rotisserie chicken

■1 whole Medium Onion, Diced

■4 cloves Garlic, Minced

■1 can tomatillos chopped(We used salsa verde)

■4 cans drained and rinsed Great Northern Beans, Rinsed

■8 cups Chicken Broth

■1 whole Jalapeno, Sliced

■1-1/2 Tablespoon Ground Cumin

■1/2 teaspoon Paprika

■1/2 teaspoon Cayenne Pepper

■Salt To Taste

■White Pepper, To Taste

■1 cup Whole Milk

■2 Tablespoons Cornmeal

■Grated Monterey Jack, To Taste

■Sour Cream for Garnish

■Cilantro for Garnish

■Corn Tortillas (warmed)

*Note: I also added a small can of green chilis

For 2 minutes in a Dutch oven, over medium-high heat, sauté onions and garlic. Add chopped tomatillos, then rinsed beans. Pour chicken broth into the pan. Add sliced jalapenos. Season with salt, pepper, and cumin. Place lid on pot and reduce heat to low.  Cook for 45 minutes. Halfway through the cooking process, add 3 cups of cooked chicken, mix milk with cornmeal and pour into the chili. Cook for an additional ten minutes to thicken. Check seasoning and adjust, adding cayenne pepper and paprika if desired. Add some Monterey Jack cheese to the pot and stir to melt. Serve chili in a bowl. Garnish with cilantro, sour cream, extra cheese---even pico de gallo and guacamole, if you have some on hand. Roll up warm corn tortillas and serve on the side of the bowl.

This recipe was inspired by Pioneer Woman, with many thanks for all your good recipes!

Baby Shower Pacifiers

2 (13 ounce) bags of white individually wrapped Lifesavers candies (wintergreen, peppermint, your choice)

2 dozen jelly belly jelly beans, about 1/2 c, colors will vary, depending on whether you know the sex of the baby

6 ounces tube white cake icing, not the gel, that doesn't dry completely, with a thin attachment for application

24 lengths of thin curling ribbon can coordinate with your jellybean colors if you'd like, length to your liking, long enough to fit (approx. 24")

Directions:

First, un-wrap all the Lifesavers.

Take one Lifesaver and apply a thin layer of frosting around the inner hole.

Grab a jellybean and place one of the short, round ends in it, so the length of the jellybean is coming out of the hole.

Flip the Lifesaver over. On the other side, take the frosting and make a slightly thicker (yet still on the thin side) layer of frosting around the inner hole/center, and place another Lifesaver perpendicular attaching edge of 2nd Lifesaver to center of 1st Lifesaver with jellybean attached to it.

Place on flat surface and allow drying.

After drying for 3-4 hours, thread curling ribbon through the hole of the 2nd Lifesaver and tie in a knot.

Thanks Parrot Head Mama!