SWEET YELLOW CORNBREAD

Who doesn't love Chocolate?   

However, make it dark chocolate to get some skin benefits!

​Dark chocolate is my favorite!  I use it in a variety of my cakes, cookies and my granola!  The rich taste is so good!   I love it plain as well!   

If you like Dark Chocolate it is a #winwin for you!   Do you know that cocoa has some pretty great effects on your skincare?  Now you really have a reason to eat more chocolate!   But, make sure it is the high antioxidant dark chocolate.   Eating 20 grams of the high-antioxidant dark chocolate per day could allow your skin to withstand over twice as much UV radiation before burning versus eating low-antioxidant chocolate.

Participants in a recent study that consumed cocoa powder high in antioxidants each day,  experienced thicker, more hydrated skin over a 6-12 week period.    The skin was less rough, less sensitive to sunburn and had better blood flow.

Make sure to choose dark chocolate with at least 70% cocoa in order to maximize the benefits and keep added sugar to a minimum.   Give it a try!   The more you start eating dark chocolate, you might find yourself weaning off the fatty milk chocolate all together!

​Do You Have What You Need to be a Great Entrepreneur?
by:  Mack Dawson, Guest Writer 

Becoming an entrepreneur and starting a business will entail a repertoire of factors that you have never considered. It is not for the faint of heart, nor is it impossible if you put your mind to it. Anyone can start a small business, but whether or not it is successful depends on the core entrepreneurship of that person. Some people make it big by having a great idea or by luck. Most have to put in years of work before they see a polished final result. The world of business is always changing, it is about having the strength and perseverance to keep up with it. The question is, do you have what you need to be a great entrepreneur?

Drive

The biggest part of succeeding in owning a profitable small business is the drive to achieve. Having that feeling in your core that pushes you onwards through pressures and hardships. No start-up is plain sailing. There will be issues that you have not predicted and times when it seems futile. It is about harnessing these times and working on the points within your business that you can use to make it better. Having a core drive to succeed enables entrepreneurs to push themselves to their limits when the business needs it. Working long hours when necessary and creating an environment in which their business can thrive. Hard work in the early stages can mean a big difference for the business in the future.


Research Skills

Many, if not most people who start a small business have not trained specifically to do so. This is one hundred percent normal and should not put anyone off starting a venture. What is important is the ability to research and educate oneself on business management, strategy, marketing and any problems that an entrepreneur might face. Learning how to become the best business from scratch can be a real superpower in today’s market as the online commerce world is continually changing. Keeping up to date with new strategies and tools can be a brilliant method of pushing a fresh concept that customers love.

Understanding that it is not just information that is out there, but business tools is a huge part of the research skills that a business owner needs. There are hundreds of apps and tools out there that you can use to build and grow a venture. Finding the tools that best work for your business at an early stage can be a massive boost to your business and also save you a lot of money in the long run as so many of them are free.


Understand Branding

Lack of branding is a big part of why many small businesses fail. They think that because they are not a corporation, they do not need to consider their brand. This could not be further from the truth. We are taught as a world audience to follow brands from birth. Use this. It is the best and most natural way to push your business into the sights of your target audience and have them recognize you. There are logo design sites, brand name generators and graphic design and video sites that will enable you to set up a perfect business brand completely free of charge. Read up on how to create the best brand for your specific business here.


Love Your Business

Most importantly, ensure that you have a true passion and love for what you are doing. This will come across in your marketing and the way you interact with customers and is a vital part of excellent entrepreneurship.

Becoming a great entrepreneur can be learned, built upon and grow as you do. By no means do you have to be perfect straight away – none of us are. Be open to learning, have that drive and passion and use the tools available to you and you will have the best chance of building a fantastic, long-term business that you love.

​

Mother's Day is around the corner.   It's time to treat mom to some delicious skin care products & foods that help with skin & wellness.  

What are the best foods for healthy skin? Citrus, foods high in antioxidants seem to have a protective effect for the skin.  Citrus foods help protect against sun damage. 


Consider these skin-friendly foods:

• Carrots, apricots, and other yellow and orange fruits and vegetables
• Spinach and other green leafy vegetables
• Tomatoes
• Berries
• Beans, peas and lentils
• Salmon, mackerel and other fatty fish
• Nuts

​
On the flip side, some foods seem to be associated with skin damage. For example, some research suggests that a diet high in processed or refined sugars or other carbohydrates and unhealthy fats promotes skin aging.

Remember, many of the best foods for healthy skin also promote good health overall. Rather than focusing on specific foods for healthy skin, concentrate on a healthy diet in general. Eat plenty of fruits and vegetables. Choose low-fat or fat-free dairy products. Include nuts, seeds and beans in your favorite meals. Opt for whole-grain breads and pasta. Limit sweets. Strive for variety as you're making healthy choices.

What foods make you look younger?

• Extra Virgin Olive Oil. Extra virgin olive oil is one of the healthiest fats on earth. 
• Green Tea. Green tea is high in antioxidants, which can protect against free radicals. 
• Fatty Fish. Fatty fish is truly an anti-aging food. 
• Dark Chocolate/Cocoa. 
• Vegetables.
• Flaxseeds
• Pomegranates.
• Avocados.

Home Remedies for Sagging Skin: 5 Best Natural Remedies to Tighten Sagging Skin

1. Aloe Vera gel. Aloe Vera gel is one of the best home remedies for skin tightening.
2. Egg white and honey. Egg whites.
3. Oil massage. 
4. Ground coffee and coconut oil. 
5. Rosemary oil and cucumber.

Collagen is a known skin tightener. Vitamin C in lemons helps boost collagen production in your body reducing wrinkles and subsequently tightening your skin. It's as simple as applying lemon juice to your body and rubbing it in affected areas. Let it sit for 10 minutes, then rinse with water.

Ginger helps dissolve that stubborn fat and firms up the skin, honey's anti-aging and anti-oxidant properties, too, helps firm saggy skin, while lemon helps boost the production of collagen, which in turn, helps restore the elasticity of skin.

How can I tighten my face skin naturally?

1. Follow These Skin Care Tips To Prevent Sagging Skin On Your Face.
2. A. Massage Your Whole Face Regularly.
3. B. Apply Cucumber Juice To Your Under-Eyes Regularly.
4. C. Moisturize The Skin Under Your Jaw.
5. D. Facial Exercises.
6. E. Sunscreen is Your Best Friend

Hyaluronic acid is an important compound for collagen in the skin. It is found in foods rich in amino acids, such as beans, root vegetables, and soy. Adding hyaluronic acid to the diet through food can easily help to boost collagen levels. Hyaluronic acid is also available as a supplement.

Simple face tightening exercises

Smile as widely as you can and press your fingertips into the folds between your nose and lips. Lift up the muscles whilst pressing down your fingertips into the muscles for resistance. This will strengthen your cheek muscles to give you plump, round cheeks – a classic sign of youth.

We had fun on our Live Segment on The Vine with showing off a beautiful salad and other great toppings to add to it.  A simple Mother's Day meal any can throw together.   Keep mom out of the kitchen this Mother's Day.    Watch Live here:  https://www.thv11.com/article/entertainment/television/programs/the-vine/delicious-mothers-day-spread-from-sweet-yellow-cornbread/91-894378c4-5af1-46bd-bcde-95fb61048c09

​We made it special by giving away a beautiful basket full of great skin care products.  Also, some beautiful Susan Shaw earrings.  (ad) Susan Shaw earrings are gorgeous.  A beautiful selection of high quality jewelry any mother would love!

Quiche is such a great meal!  It really is a meal all by itself.  Eggs, Cheeses, Meats, Vegetables all blended in a pie crust and you can serve it for breakfast, brunch, lunch, dinner, or supper!  Whatever you want to call it.

This Southwestern Quiche is really delicious for a night meal.   Easy to make ahead, and just pop in the oven when you are ready for it.   This Quiche has delicious sweet yellow corn, bacon, sharp cheddar & Parmesan cheese.  It also has Rotel', roasted garlic & red pepper, and spinach, along with the egg mixture.   

I did a morning Brunch for my segment on "The Vine" at THV11.  I made the standard quiche with the Canadian bacon, spinach, cheese & eggs, and the Southwestern style.

Here's the scoop for the Southwestern Quiche:

Ingredients:

1 DEEP DISH Pillsbury Pie Crust
6-8 Large Caged Free Brown Eggs
1 cup Milk ( I use 2 Percent)
1-2 Cups of Fine Shredded Parmesan Cheese
1 cup of Sharp Cheddar Cheese
1/2 cup of Mild Cheddar Cheese
1/2 can of DRAINED Whole Kernel Sweet Yellow Corn
1/2 can of DRAINED Rotel - I used Mild
1/2 cup Diced Roma Tomatoes
Lowry's Roasted Garlic Pepper Blend - 1-2 Teaspoons
1/2 Teaspoon of Red Pepper Flakes
1 cup FRESH Baby Spinach
1/4 cup Green Onion STEMS (only the stems)
2-3 Pieces Pre-Cooked Bacon (optional)

Instructions:

Pre-heat Oven to 375 Degrees

In mixing bowl - Whisk together eggs & milk until combined well

Take out one of the Deep Dish Frozen Pie Crusts

Layer a thin coat of the Fine Shredded Parmesan Cheese on Bottom
Layer in the Green Onions
Layer in Corn  -- Make sure it has been drained
Layer in Rotel - Make sure it has been drained
Add meat in here if you want meat
Top another layer coat of Parmesan Cheese
Add a thin layer of Mild Cheddar Cheese
Add Spinach Layer
Add layer of Roma Tomatoes (Diced)
Top with another Layer of Parmesan Cheese
Pour egg Mixture over top of these Layers
Top with Garlic Pepper & Red Pepper Flakes
Add layer of Sharp Cheddar Cheese
Add Top Layer of Parmesan Cheese   (this gets you the crusted Parmesan Top)
Sprinkle a little Garlic Pepper on top

Place Pie Tin on cookie sheet to place in oven.  Bake in oven for 30-25 minutes checking your oven temp.   Your pie crust should be golden.   You also want to stick a fork in middle to make sure eggs are cooked thoroughly.

Take out of oven and let sit 10-15 minutes  before serving.    You can cover in foil and it will remain warm.    If you want to reheat the slices - put a slice on microwave safe dish and heat up 30-45 seconds until warm.

Delicious!

​

Maple Brown Sugar Orange Glazed Petit Jean Smoked Spiral Ham – An Easter Favorite
 
 
Thanks to #PetitJeanMeats for this recipe feature on their website.   Link:  ​https://petitjeanmeats.com/recipes/page/135/maple-brown-sugar-orange-glazed-
​
Pat Downs – Sweet Yellow Cornbread
My family would gather each Sunday to have a Sunday meal together. I grew up the seventh child out of seven. My mama would cook the standard three meals a day for as long as I can remember. However, Sundays were always special. All the siblings would gather around the table and fight over those famous cathead biscuits. The challenge was to see who could grab the middle biscuit first.  I did not stand much of a chance, since I was much younger than the rest.  #petitjeanmeatsambassador #partner

Easter was a big celebration in our family. The table was always set with the ham to be the centerpiece of the table. We could not wait until it was time to eat. Afterwards, we would take our baskets and head to the Easter hunt. You can imagine growing up with six older siblings, how many eggs there were to find.
It was a tradition for us to boil and dye our own eggs. My mama loved to hard boil and dye eggs in all the colors. She would purchase a few of the plastic eggs to hide dollar bills in them. A few months later, we would always get a big stink of a surprise. You guessed it; we did not find all the eggs.  Mama and daddy would forget where they hid all the eggs. Such great memories we all must pass along stories to our children and grandchildren today.

Fast forward the clock and the tradition of the Easter Sunday ham still exists. I still enjoy making the ham the centerpiece of the table.  The aroma of the ham basting in the oven brings back all the memories I had as a youngster waiting for it to get done.

I always trust Petit Jean Meats to deliver the best quality smoked spiral ham for the center of my table.  Petit Jean Meats is located right here in my home state of Arkansas. Each of their Ozark Hickory Smoked Spiral hams are hand trimmed and seasoned and smoked in an old-fashioned smokehouse. The hams are smoked using hickory chips for at least 16 hours.  The smoky flavor is rich, moist, and tender. 

I love to create my own glaze recipes to baste my ham for warming up. An Easter favorite at my house is the Maple Brown Sugar Orange Glaze. This glaze is delicious and is easy to make.  The orange flavor combined with the sweetness of the maple brown sugar is divine. The ham sparkles as it sits on the table.
This year we had an early Easter Celebration with some friends. I chose the Petit Jean Spiral 7-9 pound ham.  This ham feeds around 15 people. 

​The smoky flavor combined with my glaze is a big hit.  I served it “charcuterie” style.   The ham was the centerpiece along with a beautiful spinach, apple smoked bacon salad filled with dried cranberries, and maple pecans.  I layered a variety of cheese on top that were cut with little pig cookie cutters.  Of course, I brought back the tradition of the “cathead” biscuits to the charcuterie platter.

 
Maple Brown Sugar Orange Glaze
Ingredients:
1 - 11 ounce can of Mandarin Oranges (You will use the juice)
1/2 cup of Maple Bourbon Syrup
1 cup Light Brown Sugar
1/4 cup Orange Juice (No Pulp)
1 Teaspoon of Organic Cinnamon
3 Tablespoons Orange Marmalade
2 Teaspoons of Corn Starch


Directions for Maple Brown Sugar Orange Glaze
In medium saucepan:

1. Pour in the juice from the 11 oz can of Mandarin Oranges – (you can save the oranges for eating later)
2. Add maple syrup to saucepan.
3. Whisk in corn starch, orange marmalade, and orange juice.
4. Whisk in 1 /2 of the cup of light brown sugar.   Reserving the other 1/2 cup for basting ham
5. Place over medium heat and bring to a boil.  Cook for 5-7 minutes, whisking often.
6. Remove from heat and cool slightly before glazing ham.

How to Glaze Spiral Ham
The Petit Jean Meats Spiral Ham is fully cooked when you purchase it from petitjeanmeats.com
Therefore, you will just be reheating with the glaze to create a delicious holiday ham.
 
Instructions for Baking Ham:

• Preheat oven to 325°

 
·      Set your ham out on the counter to rest for 30 minutes to an hour before cooking. 
·      Unwrap and drain ham. Place on a clean baking sheet.
·      Brush or rub 1/2 cup of reserved light brown sugar all over ham.
·      Pour and brush Orange Maple Glaze all over ham and in between slices. 
·      Cover with foil and bake about 10 minutes per pound until internal temperature reaches about 140 degrees.   (About 1 – 1.5 hours for the 7–9-pound ham.)
**Note:  Spiral hams should be double wrapped in foil prior to heating to retain moisture.

Visit petitjeanmeats.com to shop for all your favorite holiday meats

Thanks to #PetitJeanMeats for this recipe feature on their website.   Link:  ​https://petitjeanmeats.com/recipes/page/135/maple-brown-sugar-orange-glazed-

WOW!  Little Rock experienced record breaking intense snow falls over the last few days.   At my house, we received a total of 20.5 inches!   That's unbelievable!   It was beautiful!  I will sneak some photos at the bottom of this post.  I took the photos during the first snow round when we received a foot.   I didn't go back after the second round outside.   It was above my short legs to my knees.  I thought I had better stay inside.

Being stuck inside from the snow and the Pandemic is getting to be a little much!   However, it does let me experience baking with a variety of flours, butters, and other spices.   If you want rich flavors in your baking products, you do need to invest in some high quality flour, butter, organic cinnamons, vanillas, and caged free eggs.   They really do make the difference!   The rich butter is the key.   

I often use Vermont Creamery butter in cookies.    This wonderful butter makes really pretty and delicious cookies.  The cookies will last for several days if you keep them air tight.  

For these beautiful soft, warm & flaky cinnamon rolls, I used Kerry Gold Irish Butter.   I often use this butter for breads.  It is delicious!    I love it also as a topping.   It is a smooth butter.  I absolutely love it!

If you wonder why you follow the directions in making recipes, and yours doesn't come out the same look or taste, it is probably the butter and the flour.   WhiteLilly Flour is a lighter, softer flour.   I used a combination of all purpose and self-rising flour for these cinnamon rolls.   The result was ever so pleasing.

Remember to play with the dough.   Learn to experience if the dough is right by eyeing it.  Understand the feel of the dough, and the textures.   Sometimes, depending on the humidity, etc. the same amount can be a little different.  Sometimes you might need to add a little more flour, or a little more milk to your dough to get to the texture you need it to be.   This comes from practice & patience in baking!

Here are the base ingredients and guidelines for the cinnamon rolls:

Ingredients

Rolls

• 2 and 3/4 cups all-purpose flour or 2 cups of all purpose and I did 3/4 cup of self-rising WhiteLilly flour on this batch
• 1/4 cup  granulated sugar
• 1/2 teaspoon salt - I use Pink Himalayan
• 2 and 1/4 teaspoons instant yeast (1 packet)
• 1/2 cup whole milk ---- 
• 1/4 cup  water
• 5 Tablespoons unsalted butter --- splurge - by the Kerry Gold Irish 
• 1 large egg ---- brown caged free - Trust, me they bake better

Filling

• 5 Tablespoons unsalted butter, softened to room temperature
• 1 Tablespoon ground cinnamon
• 1/4 cup granulated sugar or packed light or dark brown sugar

Icing

• 1 cup  confectioners’ sugar
• 1/2 teaspoon pure vanilla extract
• 2–3 Tablespoons milk

Instructions

1. Make the dough: Whisk the flour, sugar, salt, and yeast together in a large bowl. Set aside.
2. Combine the milk, water, and butter together in a heatproof bowl. Microwave or use the stove and heat until the butter is melted and the mixture is warm to touch.  Pour into the dry ingredients, add the egg, and stir until it forms a soft dough or use your mixer.
3. On a lightly floured surface using floured hands, knead the dough for about 8 times. Place in a lightly greased bowl, cover loosely, and let rest for about 15 minutes.
4. Fill the rolls: After 15 minutes, roll the dough out in a large rectangle. Spread the softened butter on top. Mix together the cinnamon and sugar. Sprinkle it all over the dough. Roll up the dough tightly. Cut into 10-12 even rolls and arrange in a lightly greased 9-inch round cake pan or pie dish.  I use a cast iron skillet.  
5. Rise: Tightly cover the rolls with aluminum foil or plastic wrap and allow to rise in a warm, draft-free environment for 60-90 minutes.   If you are baking them the next morning, I did place by a cool window with the cover loose.  They came out delish!
6. Bake the rolls: After the rolls have doubled in size, preheat the oven to 350 Degrees. Bake for 20-25 minutes until lightly browned. If you notice the tops are getting too brown too quickly, loosely cover the rolls with aluminum foil and continue baking.
7. Make the icing: Whisk the confectioners’ sugar, vanilla extract, and milk together. Drizzle or spread over warm rolls.
8. Cover leftover frosted or unfrosted rolls tightly and store for up to 3 days at room temperature or up to 5 days in the refrigerator.

You can do this!   Remember, if your dough seems too sticky to handle.  Gently add in a little more flour while kneading.   Make sure and flour your rolling pin on both sides to roll-out in your triangle.
I tend to add more cinnamon and sugar dry to the rectangle before rolling.   

​Here's my hidden secret:

Add cinnamon & sugar to the rectangle.  I add some of the brown sugar, sugar & butter mixture that you make for the filling and spread all over the rectangle.    Reserve some or make a little more.  After you roll them, I use my hands and top with more filling.   I also top with about 1/2 teaspoon of butter while they are resting.     When they start the bake, the butter will melt and your sugar mixture will drip over the rolls making a delicious glaze.





:

RECORD BREAKING SNOW IN LITTLE ROCK, ARKANSAS PICS FROM 2-15-21-2-18-21

I love a good cookie!  If you follow me, you know this.   This little cookie was divine!  Actually, they are not little in size.   My dear friend, my fancy friend, Laura Monteverdi from KARK Channel 4 made these cookies.

Laura said this was the first time making cookies from scratch.   She was so excited!  They came out great and she was so proud.   I am calling them the "all in cookies" because they do have a little bit of everything in them.   Dark Chocolate, White Chocolate, Pecans, A pinch of cinnamon, cake flour, all purpose flour, vanilla, etc. etc.  You get the idea of the "all in."   The surprise was the hint of lemon juice.  The lemon juice isn't for taste in this cookie.  The lemon juice makes the middle of the cookie moist and delish!

They made quite the impression on my personal Facebook page.  I actually shared the recipe and how to make on that page the other day.  This is the page that Laura copied the recipe from and set how to make.  I had no idea that she was making them.    I loved when she succeeded and tagged me on her Instagram stories, and Facebook.

If this cookie is good enough for a prime time nightly journalist, then I am proud as can be.  She is a sweetheart.  I met her when she was a part of KTHV 11 The Vine show.

Give these a try:

Ingredients:

• 1 cup all purpose flour
• 1/2 cup cake flour
• 1 teaspoon of baking soda
• 1/4 teaspoon of baking powder
• 1 teaspoon of pink Himalayan salt
• 1/4 teaspoon of organic cinnamon (just a pinch really)
• 1 teaspoon of lemon juice.
• 1//2 cup sugar,
• 2 tablespoons of brown sugar
• 1 large brown caged free egg
• 2 teaspoons of vanilla,
• 1 stick of Vermont creamery sea salt butter (a must) and you soften by sticking in microwave for 30 seconds
• 1 cup dark chocolate chips,
• 1/2 cup white chocolate chips
• 1/2 cup of pecans

INSTRUCTIONS:

Preheat Oven to 350 Degrees,  Line a large cookie sheet 

Take your 1 stick of Vermont Creamery Sea Salt Butter out of fridge and place in a bowl.  Microwave for 30 seconds.

• In mixer mix softened butter, vanilla, sugars and lemon juice together. While mixing fold in egg and continue to mix.
• Add in the 1/2 cup of cake flour while mixing. Add in your baking powder, baking soda, salt and pinch of cinnamon , fold in the all purpose flour 1/2 cup at a time while mixing.
• Continue to mix until dough forms. Then fold in your chips and pecans.
• Bake at preheat 350 on lined cookie sheet for approx. 15-18 minutes. Depending on your oven. Take out when outside is golden and let cool. I make mine large so it makes a dozen.   

BE SURE AND CHECK YOUR OVEN THE FIRST TIME YOU MAKE THEM.   YOU MIGHT CHECK AT 14 MINUTES.  ALL OVEN TEMPS VARY!   HUMIDITY PLAYS A PART, THE KIND OF BAKING PAN, WHERE YOU PLACE IN THE OVEN, ETC.  

AS SOON AS THEY START TO GET GOLDEN AROUND THE EDGES, THEN TAKE THEM OUT OF OVEN.   I ALSO ROTATE MY PAN THROUGHOUT THE BAKING PROCESS.   THIS LETS ALL THE COOKIES BAKE THE SAME.

The combination of the cake flour to all purpose flour results in a softer middle.   Keep these in an airtight container so that you can enjoy them for a few days.   

XOXO - Pat

​

 I get so excited this time of year!  I love #GirlScoutCookieSeason.    In years past, we would get knocks on the door from local girl scouts selling their beloved cookies. #GirlScoutCookie

I am honored to partner with Girl Scouts - Diamonds, Girl Scouts - Diamonds of Arkansas, Oklahoma and Texas, as well as, Ghidotti Agency to help kick off "The What's Your Favorite Girl Scout Cookie Campaign" for 2021.  #partner 

The Girl Scout Program is so valuable to girls.  This program helps support all future generations to come.  I was a #girlscout myself over 50 years ago!   I couldn't wait to sell my cookies.  I still remember working to earn my badges.   I couldn't wait to be a Girl Scout as a young girl.  #OnceaGirlScoutAlwaysaGirlScout.

Girl Scouting builds courage, confidence, and character.  All of these traits make the world a better place for each of us.  The Girl Scout Cookie Program teaches each girl to build entrepreneurial skills like goal setting, decision making, money management, people skills, and business ethics that will last her lifetime.  

Girl Scouts is 2.5 Million strong! More than 1.7 million girls and over 750,000 adults who believe in the power of every G.I.R.L.    -  (Go-getter, Innovator, Risk-taker, Leader) ™ to change the world!

This year the Girl Scouts - Diamonds troops #GirlScoutDiamonds don't have the same opportunity to post up at local grocery stores due to COVID-19 Restrictions.  How can we help?   It is more important than ever to help the Girl Scout Cookie program become a success! 

We can all do our part by purchasing our favorite cookies.    You can click on this link https://bit.ly/3sxhkhD to purchase as many boxes as you like.  #WhatsYourFavoriteGirlScoutCookie

Go ahead, and purchase some extra's to share with your friends and family.  They are also perfect to put in the upcoming Easter baskets.  Learn more about how to become a Girl Scout or supporting a local troop through volunteering or donating, and empower the next generation of female leaders by clicking here: https://bit.ly/3dL01Fs

Girl Scout Cookies are great to use in your favorite recipes as well.   You can add them as toppings to your favorite ice-cream or yogurt smoothies.  They are a fabulous addition to your dessert charcuterie boards as well.   

My favorite Girl Scout Cookie are all of them!   If I were forced to choose just one, I think it would go to the Thin Mints!  I love a good chocolate mint cookie.  Girl Scout Thin Mints are the best!

Support Girl Scouts and purchase as many as you like!   They will come be packaged and shipped right to your door!  All you have to do is open the box and enjoy!  #GirlScoutCookie   To purchase click here: https://bit.ly/3sxhkhD

NEW ORLEANS STYLE BREAD PUDDING - IN HONOR OF MARDI GRAS - TASTE OF NEW ORLEANS"

Here we have made it to the end of January.   We are thinking of all things Mardi Gras, wishing we could be like normal years, with the parades, foods, trips to New Orleans.  The Pandemic has thrown us a huge curve ball for things we miss.

However, I decided to whip up a bread pudding New Orleans' style!   This bread pudding was rich in flavor and did not disappoint!  I might have eaten way toooooo much!  Boy, was it good!   Yes, it is easier than you think to make it.  Just need a little time on your hands and patience.  Oh, and some good Bourbon!




​Here's the scoop:

INGREDIENTS:

​FOR THE BREAD PUDDING:

•  1 French Bread (tear into 1 inch pieces)
• 1/2 cup raisins (you will soak these in Bourbon for approx. 1 hour) 
• Bourbon -  Enough for soaking raisins and for sauce (approx. 1 cup)
  egg yolks
• 3 Large Caged Free Brown Eggs
•  2 cups Sugar
• 4 cups MIlk ( 2% is fine)
• 2 Teaspoons Vanilla
• 4 Tablespoons butter
• 1/2 cup roasted pecans  (soak with raisins in Bourbon for 1 hour)
  
  

 

• BOURBON SAUCE
• 1⁄2 cup butter, softened
• 1 cup sugar
• 1large egg, well beaten
• 3 tablespoons Bourbon

Instructions:

​I

• Place Raisins & Pecans in a cup and pour Bourbon over top - Let soak for 1 hour

 

• Combine bread, milk & vanilla in a large mixing bowl
• Add eggs, sugar, raisins, pecans & butter stir well.
• PLACE IN FRIDGE AND CHILL FOR 1 HOUR

TAKE OUT OF FRIDGE & 

• Spoon mixture into a greased 3 quart casserole.
• Bake, uncovered, at 325°F for 1 hour or until firm.
• Cool in pan at least 20 minutes before serving.

 

• Bourbon Sauce: Combine butter and sugar in a small saucepan; cook over medium, stirring frequently, until sugar dissolves.
• Add egg, stirring briskly with a wire whisk until well blended.
• Cook over medium heat 1 minute.
• Remove from heat, cool slightly; stir in bourbon.

P.S.  About 55 minutes into the 5 minutes left for baking - I took out of oven and poured the Bourbon Sauce throughout the bread pudding.   Place back in oven and bake for another 5 minutes.    SO GOOD!

Some people wait and put the Bourbon Sauce on the individual bowl servings.   TRY IT MY WAY!  YUM!

The result is a rich soaked Bourbon Bread Pudding!

ENJOY!

​