Pineapple Bread Pudding

I just HAD to try this delicious dish after seeing it at Everyday Sisters.

If you've never looked at their blog, please take a peek. A big one!

This is four biological sisters who have teamed together to do a food blog.

I find that very exciting.

I'm the oldest of 4 and the only girl born into my family, and love the idea of having sisters to do anything with.

Oh trust me...I really do have plenty of sisters...of my heart.

And when I was 9 years old, my family invited foster girls to come live with us. I have remained close to one of them.  We still keep in touch and I'm honored to say she named her first daughter after my mom and me...Marsha Marie.

AHHH - love the sound of that.  =)

Sherri is my first 'real' sister!

Anyway...enough of the family history lesson...let's get onto the recipe. It's really good. And I guess you could say it's bread pudding 'kicked up a notch'!

Super easy to make too, just mix everything together in one bowl!

I'm ALL for one-bowl recipes!

This dish can be served warm, cold or room temperature.  How great is that??

This is a picture of it prior to baking...just so you get the idea of texture.

And this is what it looks like ready-to-eat. MMMMMouth-watering!

PINEAPPLE BREAD PUDDING

12 pieces white bread (cut up/no crust)

2 (20 ozs each) large cans of crushed pineapple*

1 cup sugar

2 sticks margarine (melted)

8 eggs

cinnamon (to taste)

Preheat oven to 350 degrees. Spray 13x9 casserole dish with non-stick cooking spray. In a large bowl beat eggs, add sugar and mix to combine. Mix in melted margarine and pineapple. Fold in cut up bread pieces. Pour pineapple bread pudding into prepared baking dish and sprinkle the top with cinnamon. Bake for 1 hour.

*If you don't like pineapple you can use mixed frozen berries

Linked to Melt in Your Mouth Monday
Sweets for a Saturday
Totally Tasty Tuesday
Ingredient Spotlight
Meal Plan Monday

Rhubarb Streusel Muffins

If you like rhubarb, you are going to want to try these delicious muffins!

Don't tell my hubby, but I really do have a love affair going on with muffins...somehow, they can often feel/taste like 'dessert' to me without a lot of calories.

I love everything bite sized too...anything I can walk around and eat, since I'm normally on the go.

I found this recipe in a Taste of Home magazine passed on to me.

I made a few changes to 'lighten' them, and they were oh so delicious. 

I gave half of them away or they would have been gone within 2 days.

The crunchy topping makes these extra special...similar to a coffee cake.

Trust me...they were perfect with my morning coffee! (Or my coffee was perfect with them?!)

I filled the muffin cups 3/4 full, then sprinkled the topping over them.

RHUBARB STREUSEL MUFFINS

(From The Better Baker)

 

1/2 cup butter, softened

1 cup packed brown sugar

1/2 cup sugar (I substituted Splenda)

1 egg

2 cups all-purpose flour (I replaced 1 c. with whole wheat flour)

1 teaspoon baking powder

1/2 teaspoon baking soda

1/8 teaspoon salt

1 cup (8 ounces) sour cream (used Lite)

3 cups chopped fresh or frozen rhubarb, thawed

TOPPING:

1/2 cup chopped pecans

1/4 cup packed brown sugar

1 teaspoon ground cinnamon

1 tablespoon cold butter

In a large bowl, cream butter and sugars until light and fluffy. Beat in egg. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Fold in rhubarb.

Fill paper-lined or greased muffin cups three-fourths full. For topping, combine the pecans, brown sugar and cinnamon in a small bowl; cut in butter until crumbly. Sprinkle over batter.

Bake at 350° for 22-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Yield: about 1-1/2 dozen.

Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

(Because I used Splenda, they baked a little faster - I baked mine for about 17 minutes - be sure to check so they don't overbake...all ovens are different).

Linked to Tea Party Tuesday
                   Wonka Wednesday
            Breakfast Ideas Monday

We have an Eggland Winner!

I'm thrilled to announce the winner of the Eggland's Best Egg Giveaway...

CONGRATULATIONS TO....(drum roll please)

Comment #5 -

Anonymous said...(Roxanna Warfield in disguise!) 



When you have eggs, you have a meal! Thanks to Egglands Eggs, you have a healthier meal. I never want to be without my Eggland eggs. Scrambled with shredded cheese is good for any meal. Deviled eggs are a must for all family gatherings along with potato/macaroni salads. An omelet full of veggies, meat and cheese make a yummy meal. A breakfast sandwich with fried egg, slice of ham and cheese on an English muffin is great. Homemade ice cream and baking are my favorites. Poached in the microwave is quick. Also, boil eggs, peel and eat with salt and pepper..can reheat in microwave and snack on them...yum. aka:LUCY

Please contact me within 24 hours.

I will be contacting Emily Prager at Eggland and she will be sending the gift pkg. out soon.

Thanks to all who entered!  Keep trying...there will be more giveaways ahead.

And we bloggers LOVE comments!  *-*

Good News!

I truly enjoyed time with daughter Deb and family last week.  Little Sam is doing great recovering from surgery. Drs. removed 20% of his large intestine and he's now eating like a champ and his system is definitely a 'go'...if you know what I mean.  =)  Sam smiles so much and I just had to share one of my favorites shots of him...Thanks again for your prayers on his behalf. God is good...all the time!

He has the biggest blue eyes that just melt your heart!

MORE GOOD NEWS....

My taco chicken recipe was #1 viewed at Jane Doiron's Melt in Your Mouth Monday #27 last week.  I feel very honored....especially since there were 96 other recipes linked there. 

AND....


at Mandy's Recipe Box's Totally Tasty Tuesday too.  I've followed both of these blogs for some time...two of the very first I began following...and am blessed to be featured there.

If you haven't tried this tasty dish yet...I suggest you check it out.  It's definitely a popular family favorite.

THANK YOU TO ALL WHO SUPPORT ME!!!

Caramelized Vegetable Trio - Great Side Dish!

I'm excited to share this one with you...

It's a favorite and I think it makes a great side dish for any meal.

I hope your family enjoys this even half as much as we do!

My Alaska friend, Wanda, who doesn't do much cooking, shared this recipe with me and we have enjoyed it so much. She manages to come up with some real winners...she just doesn't realize her talent! *-*

This recipe is a great way to serve fresh summer veggies in season. It's not too late to get fresh green beans and red taters.

MMMMMMMM!!!  MMMMMM!!

It's easy, delicious and impressive!  If you're having company and need a side dish, this is a great one.  First, you'll want to check to be sure they 'do'

onions...as many don't, but we love this!

Try it...you'll like it.

First you clean and chunk the potatoes and green beans, and while they're cooking, you caramelize the onions.  I browned them a few minutes longer after taking this picture. You want them nice and brown.

Then you mix balsamic vinegar and brown sugar together (I use Brown Sugar Splenda - half the amount called for) and add it to the onions, then pour that over the top of the drained veggies.  I can eat a whole plateful of this sooo- good dish!

(For Curious Minds...The 'other' thing on the plate is a burger

with sauteed fresh mushrooms topped with sour cream - YUM!)

CARAMELIZED VEGETABLE TRIO

2 lbs. small red potatoes, cut into 1" chunks

1 lb. fresh green beans, cleaned and snapped in half

(may substitute 2 cans canned green beans, drained)

1/2 tsp. salt

1/3 c. margarine

2 lg. sweet onions, chopped

1/4 c. cider or balsamic vinegar

1/4 c. packed brown sugar

1/4 tsp. salt

In Dutch oven, bring 1-1/2" of water to a boil.

Add potatoes and beans; cook until tender, about 10 - 15 minutes.

Drain - set aside. While vegetables are cooking, melt margarine

in 12" skillet; add onions and cook until tender and browned, about

10 minutes, stirring occasionally. Stir in vinegar, brown sugar

and 1/4 tsp. salt. Pour onion mixture over potato mixture;

stir to coat.  If desired, top with freshly ground pepper

before serving.

ENJOY EVERY SWEET 'N' SOUR BITE!

​

Linked to Melt in Your Mouth Monday

Fit & Fabulous Friday

Ingredient Spotlight

GBP Roundup - Farmer's Market Favs

Meal Plan Monday