Magleby's Syrup

Magelby's syrup

1/2 cup real butter
1 cup white sugar
2 TBS light corn syrup
1/2 cup buttermilk

Cook these ingredients in a saucepan until boiling, then add:

1/2 tsp. baking soda
1 tsp. vanilla

Chocolate Bread Pudding - Happy Valentine's Day

6 cups 1-inch cubes crustless French bread (from about 3/4 of a 1-pound loaf of French bread)
1/4 cup (1/2 stick) unsalted butter, melted
1 3/4 cups whole milk
1 cup whipping cream
4 ounces unsweetened chocolate, chopped
1 cup sugar
4 large egg yolks

Whipped cream or vanilla ice cream (optional)

Preparation

Butter 8x8x2-inch glass baking dish. Place bread cubes in large bowl; drizzle with butter and toss to coat. Transfer bread to prepared dish. Bring milk and cream just to simmer in heavy large saucepan. Remove from heat. Add chocolate; whisk until melted and smooth. Whisk sugar and yolks in medium bowl to blend. Whisk chocolate mixture into sugar mixture. Pour custard over bread. Cover with plastic and let stand 1 hour (some custard will not be absorbed). (Can be prepared up to 2 hours ahead. Refrigerate.)

Preheat oven to 350°F. Bake pudding until just set but center moves slightly when dish is shaken, about 35 minutes. Serve warm or at room temperature with whipped cream, if desired.

Trader Joe's Grilled Cheese Sandwich

This recipe was in our Relief Society newspaper and we tried it last night and it was wonderful!!!
3 TBS whipped butter (I just used softened butter)
1 tsp oregano
1 tsp soy sauce
1 tsp pasta seasoning blend (from Trader Joe's - let me know if you want some if you don't have a Trader Joe's near you)
4 slices sourdough bread
4 slices jack cheese
Mix butter, oregano, soy sauce, and seasoning in a small bowl. Spread on 1 side of 4 slices of bread. Layer the sandwich in the pan - bread with seasoned butter side down, cheese, bread with seasoned butter side up. Cook sandwich until seasoned side of bread is golden brown then flip and cook until cheese is melted and other side is golden. Slice and enjoy - Makes 2 sandwiches. (I used that much butter mixture for four sandwiches and it was plenty)

Decadent French Toast

Marybeth made this for us on New Year's day. I made it again this morning for a brunch with Sister Gutierrez and Sister Zylstra and it was fantastic!!!

1 Cube melted butter
1 Cup brown sugar
2 TBS karo syrup
French Bread
5 eggs
3/4 Cup milk
1 tsp vanilla
1 tsp cinnamon
1/4 tsp salt.
Mix melted butter, brown sugar and Karo syrup in 9 x 13 pan. Slice french bread and place on brown sugar mixture. Mix eggs, milk, vanilla, cinnamon and salt in another bowl and pour over bread making sure all of the bread is soaked. Refrigerate over night and bake the next morning at 350 for 35 minutes. YUM!!!

Chicken Enchiladas

We tried this recipe last night - I had to try it because it was from Ginger Daines. (The home chef I look up most to). It was good but not great - but I thought I would change a few things to make it great. (check those changes in parentheses) - but here is the recipe:

1 dozen Flour tortillas
Oil for frying
4 chicken bouillon cubes
3 cups sweet warm cream
1/2 pound cubed Jack cheese
1 Medium onion chopped (I would use green onions - or fry regular onions)
2-3 TBS chopped canned Ortega chiles (maybe a chile with a bit more bite rather than just the green chiles)
2 Cups tomato puree
2 Cups chicken, cooked and chopped
Guacamole - recipe below
Sliced black olives

Mix chicken, onion, chiles, and tomato puree. Fry tortillas in oil ONLY to soften. Dissolve bouillon in warm cream. Dip tortillas in cream mixture and fill with chicken mixture and roll up. Place in a flat casserole dish (9 x 13). Cover with remaining cream mixture. Sprinkle Jack cheese on top. Bake at 375 for 15-20 minutes or until heated throughout. Top with guacamole before serving, or let guests garnish their own plates.

Guacamole:
2 ripe avocados
1 TBS chopped chiles
1 Chopped tomato
1/4 cup minced onion
1 TBS lemon juice
Salt Pepper.

I didn't have things for guacamole and I think that would have made a big difference. I am still liking our regular enchiladas, but this has some interesting things - the cream sauce, the tomato sauce inside the enchilada and the jack cheese. I would still suggest you try it!!!

Slow Cooker Tuesday - Minestrone Soup

1 lb boneless beef chuck, cut in 1/2" cubes
2 14.5 oz cans diced tomatoes with basil, garlic, and oregano (undrained)
2 14 oz cans beef broth
1 15 oz can cannellini beans, rinsed and drained
1 15 oz can red kidney beans, rinsed and drained
1 c thinly sliced carrots (2 med)
1/4 tsp salt
1/4 tsp pepper
1 c dried bowtie pasta or other
1 med yellow summer squash, halved lengthwise and sliced
Salt and freshly ground pepper
Grated Parmesan cheese (optional, but recommended by me)

In 5 to 5.5 quart slow cooker combine beef, undrained tomatoes, broth, cannellini beans, kidney beans, carrots, salt, and pepper. Cover and cook on low heat for 8 to 9 hours or high heat for 4 to 4.5 hours. Add pasta and squash to cooker (if using low heat setting, turn to high heat setting). Cover and cook 30 to 45 minutes more or until pasta is tender. Season with salt and pepper. Top with Parmesan cheese. Makes 8 servings.