Recipe
​3.5 c croissants, cubed in 1” pieces
5.3 oz milk
5.3 c heavy cream
1/3 c brown sugar
1/3 c sugar
1 egg
1 tsp vanilla
1/3 tsp cinnamon
Spray loaf pan with cooking oil.
Place croissant cubes in bottom of pan.
In medium mixing bowl, whisk all ingredients until well blended. Pour over top of croissants. Cover with foil and refrigerate for one hour.
Preheat oven at 350 degrees f.
Bake uncovered for 35 minutes.
Makes 6 servings.
•For more servings, use 9x13” pan, triple ingredients & bake for 35-45 minutes.
Use same recipe for syrup.

Brown Sugar Syrup
1/2 c butter
3/4 c brown sugar
1/2 c heavy cream
1 tsp baking soda
1 tsp vanilla
In medium sauce pan combine butter, brown sugar and cream. Stir constantly for 2 minutes while at slow boil. Remove from heat Add baking soda and vanilla and stir until combined.
Serve croissant bread pudding hot with warm syrup on top.
For a la mode, add a dollop ice cream.
**For those who love liquor in their syrup, add a shot of rum or bourbon with first 3 ingredients.

Make dressing. Add salsa ingredients to dressing in large bowl. Refrigerate for 1-2 hours to marinate.

Great with corn chips, rolled in tortillas or add as condiment to your favorite meal. This is a fresh alternative to store bought salsa.
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I found this recipe in the coupon section of the newspaper.  I don't normally look for my culinary attempts between $1.00 off Charmin & 75¢ off Lean Cuisine, but this recipe intrigued me. With the warmer weather, I was in need of a new sweet treat for my family.  When the weather gets warm in Texas our palate shifts to lighter, more airy foods.  This cake was it! 
Very flavorful but not too sweet.  My blog partner suggested I add the coconut glaze.
It's like a spongy Piña Colada!  Yum!

Pineapple Poke Bundt Cake

• 1 20 oz can crushed pineapple
• 1 box yellow cake mix
• 4 eggs
• 3/4 C vegetable oil
• 2 tbsp vanilla extract, divided
• 1 C powdered sugar
• 1 tbsp butter, melted

Preheat oven to 350F. Spray 12-cup bundt pan with cooking spray.
Drain pineapples; measure 3/4 cup juice to use with cake mix. Reserve remaining juice for soaking mixture.  Beat cake mix, pudding mix, eggs, oil and 3/4 cup pineapple juice in large bowl with an electric mixer for 2 minutes. Combine 1 tbsp vanilla extract into cake batter. Fold in crushed pineapple. Pour into prepared pan.  Bake 38 to 42 minutes or until toothpick inserted in center comes out clean.

Combine remaining pineapple juice, powdered sugar and melted butter in a small bowl while cake is baking.  Stir in remaining 1 tbsp vanilla extract.  This is the soaking mixture.


Remove cake from oven and set on a wire rack. Poke holes in cake with skewer at ½-inch intervals while still hot and in pan. Pour soaking mixture over cake (if soaking mixture begins to pool, poke additional holes). Allow to cool in pan 30 to 40 minutes, then flip cake upside down onto serving platter. Cool completely & drizzle with glaze.


Coconut Glaze

• 2 tbsp unsweetened coconut milk
• 1/2 tsp coconut extract
• 1/2 to 1 C confectioners' sugar

Combine 1/2 C powdered sugar and 1 tbsp cold coconut milk; whisk until completely combined.  Cover with plastic wrap until ready to use

There's no recipe for relaxing with a cocktail in your garden.  Using Simply Beverages and your booze of choice, you can be your own Mixologist with endless possibilities.  

We chose a combination of good companions to create our own refreshing & light concoction.  Adjust spirit measurements to taste.  Cheers!

Simply Beverages Mocktail Recipe
Sweet Revenge Liqueur
1835 Lone Star Lemonade Flavored Vodka

If you have a weakness for chicken
fried foods, try cauliflower!  Serve as a side dish or main course.
​
 
You need:
​
1/2 head of cauliflower
1 egg
1 c. buttermilk
1 1/2 c. flour
salt & pepper to taste
wire sieve or colander
​
Frying pan with 1/2" hot shortening

Remove cauliflower core & leaves, slice and split cauliflower into flowerettes.

Hand whip egg with buttermilk. Soak flowerettes in egg/buttermilk mixture. Roll & cover completely in flour. Shake excess flour from flowerettes in sieve or colander (excess flour tends to burn in hot pan). Add to hot shortening & fry until golden brown, flip and brown second side.  Serves 4 with generous portions.

For added southern flavor, serve with country white gravy!

Any biscuit can be buttered, but these hearty biscuits can be bettered! 
For brunch, add an egg, with fruit & juice on the side.
For lunch, turn it into a "handwich" with a slice of tomato & smoked turkey.
For supper, these biscuits make the meal with brisket & slaw.  

Heat oven to 450º   

Ingredients
Gently stir together, until soft dough forms: 
2 1/4 c Bisquick mix 
2/3    c milk

Fold in:
3/4 c cheddar cheese
1/2 c bacon bits
1/4 c fresh, minced rosemary

Wisk together, brush biscuit tops:
1 egg yolk
1/4 c water

Directions
Place dough on surface, well sprinkled with flour.  Knead dough 10 times & roll 1/2 inch thick.  Cut with your favorite cutter and place on ungreased cookie sheet.  Lightly brush biscuit tops with yolk/water mixture to create a crispy, golden top.  Bake 8 - 10 minutes or until golden brown.​