Bread Pudding….for dinner! (via )

Oh this looks pretty yummy:)

Bread Pudding....for dinner! When I first stumbled over this recipe, my brain was twittering about the mention of sausage like the dogs over bacon in the Beggin'Strips commercials. Which happens to be one of my favorite commercials. You can probably see why. But we're not making bacon…we're making sausage!! And putting it in bread pudding!! Are you pumped? Because I am. Overall, a very simple recipe, brought to us by the … Read More


Sinfully good Banana Split Brownie Pizza (via )

OMG this sounds phenooooominal!

Sinfully good Banana Split Brownie Pizza Banana Split Brownie PizzaSinfully delicious dessert treats await you! Please share with the family 🙂 Thank you Betty Crocker! Get all the goodies of a banana split ice cream dessert with the bonus of fudgy brownies. Ingredients 1 box (1 lb 2.4 oz) Betty Crocker® Original Supreme Premium brownie mix Water, vegetable oil and eggs as called for on brownie mix box 1 quart (4 cups) favorite flavor ice cream, slightly softened 1 cup sliced fresh stra … Read More


Turtle Cookie Cups

– 1 pkg betty crocker double chocolate chunk cookie mix
– 3 Tbsp vegetable oil
– 1 Tbsp water – 1 egg
– 36 round milk chocolate-covered chewy caramels,
– 36 pecan halves

1. Heat oven to 375 degrees. Place miniature paper baking cups in each of 36 mini muffin cups.

2. In large bowl stir cookie mix, oil, water and egg until soft dough forms.

3. Shape dough into 36 1-1/4 inch balls, place in muffin cups. If dough becomes sticky, dust hands with flour.

4. Bake 8 – 9 minutes or until edges are set. Immediately press one milk chocolate-covered caramel into center of each cookie cup.

5. Cool two minutes. Top with pecan halves. Cool completely. Remove from pan with narrow spatula.

Mixed Berry Salad

This salad combines high fiber fruits with a little yogurt. Other fruits that could be used are apples, pears, blackberries, cherries, peaches, plums and grapes.

2 tablespoons low-fat yogurt (try key-lime or lemon)
Juice of 1/2 lime (about 1 tablespoon)
1 tablespoon fresh mint leaves, torn
1 cup cubed cantaloupe
4 medium strawberries, stemmed and quartered
1/4 cup raspberries
1/4 cup blueberries
Whisk the yogurt, lime juice, and mint together in a medium bowl. Add the fruit and toss to combine.

Summer Squash and White Bean Saute


1 tablespoon extra-virgin olive oil
1 medium onion, halved and sliced
2 cloves garlic, minced
1 medium zucchini, halved lengthwise and sliced
1 medium yellow summer squash, halved lengthwise and sliced
1 tablespoon chopped fresh oregano or 1 teaspoon dried
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 15- or 19-ounce can cannellini or great northern beans, rinsed
2 medium tomatoes, chopped
1 tablespoon red-wine vinegar
1/3 cup finely shredded Parmesan cheese


Heat oil in a large nonstick skillet over medium heat. Add onion and garlic and cook, stirring, until beginning to soften, about 3 minutes. Add zucchini, summer squash, oregano, salt and pepper and stir to combine. Reduce heat to low, cover and cook, stirring once, until the vegetables are tender-crisp, 3 to 5 minutes.
Stir in beans, tomatoes and vinegar; increase heat to medium and cook, stirring, until heated through, about 2 minutes. Remove from the heat and stir in Parmesan.

Pulled Pork


1 Lean Tenderloin Pork Butt Roast

1/2 Cup Ginger Ale

1/2 Cup Apple Juice

1/8 Cup Of Extra Virgin Olive Oil

2 Onions Cut In Quarters

2 Cloves Of Garlic

1 Canned Jalapeno

1 Tablespoon Ground Pepper

1 Pinch Of Salt


Serving Size 6

275 Calories Per Serving

12 Grams Of Fat

Cooking Directions:

Place the Lean pork butt roast into a crock pot with the ginger ale, apple juice, onion quarters, garlic and jalapeno. cook on low for 12 hours. Best time to do this is over night so its ready for you in the morning. Turn off the Crock pot and let it stand for 1 hour. Remove the Lean pork butt roast and discard of the remaining contents in the crock pot. Place the Pork Roast on a wood cutting board. Remove all the fat and throw away. shred the roast and Place back into the crock pot with your favorite BBQ sauce on low for 4 to 6 hours. Place the Shredded Pork Roast on a Toasted Onion Bun and Enjoy.

Easy to Make Dark Chocolate Bowl (via gentlemangourmet)

Easy to Make Dark Chocolate Bowl I was flipping through a cooking magazine the other day published by my favourite chef, Ricardo, a French Canadian cook with a penchant for preparing foods high in cholesterol, sugar and fat, or at least that's the impression a reader would get from this one issue. The magazine features his take on all the (traditional) foods that I grew up with as a boy in Quebec, like hot chicken sandwiches smothered in gravy, poutine, mac and cheese, and choco … Read More

via gentlemangourmet

Corn, Avocado, and Tomato Salad

Corn, Avocado, and Tomato Salad

Here’s a colorful medley that makes a delicious summer dish. You can serve it as a salad or call it a chunky dip and scoop it up with tortilla chips.
2 tablespoons olive oil
1 tablespoon fresh lime juice
1/4 cup chopped cilantro
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 1/2 cups fresh corn kernels (from about 5 ears)
1 1/2 cups diced avocado (1/2-inch pieces)
1 pint cherry tomatoes, quartered
1/2 cup finely diced red onion
In a large bowl, whisk together the olive oil, lime juice, cilantro, salt, and pepper.

Add the corn, avocado, tomatoes, and onion and toss to mix. Serve at room temperature. Serves 4 to 6. Tips: Choose ears of corn with bright green husks that are tightly closed. The ends of the corn silk should be golden brown, not pale — an indication that the corn was picked too early.

To easily remove corn silk from the kernels, hold the ear in one hand and rub downward with a wet paper towel.

To remove corn kernels for a salad or salsa, stand an uncooked ear in a shallow bowl and use a sharp, thin-bladed knife. For chowder, add another step: reverse the knife and run the dull side down the ear to press out the rest of the corn and its milk.

Best of Both Worlds: Chocolate Chip + Pudding Cookies (via gentlemangourmet)

Best of Both Worlds:  Chocolate Chip + Pudding Cookies Combining your favourite desserts/ingredients to make a super-dessert is not always wise. It did not end well for the Bean Pie, nor for the Tuna Twinkie (yes, unfortunately, they're real). Pudding and chocolate chip cookies, however, make a wonderful combination that will please even the toughest cookie critic in your life. These cookies are by far the easiest and most consistently loved dessert I have ever made, so I hope you enjoy them! Tierney … Read More

via gentlemangourmet