Raisinets Bread Pudding

*from Raisinets

  • 1 lb loaf egg bread cut into 1/2 in slices
  • 1 (12 oz)can evaporated milk
  • 1 1/4 c sugar
  • 1/2 c water
  • 4 large eggs
  • 2 tbsp dark rum
  • 1 tbsp vanilla
  • 1/2 c dark chocolate Raisinets

Preheat oven to 400 degrees.
Grease eight 6-oz ramekins
Use a 2 1/2-in-round cookie cutter to cut circles in bread slices.
Place slices on ungreased cookie sheet.
Bake for 5 min until golden brown.
Remove and reduce oven temp to 350
Combine evaporated milk, sugar, & water in a medium saucepan.
Cook over low heat, stirring occasionally, until sugar is dissolved.
Remove from heat.
Whisk eggs in a large bowl.
Gradually whisk warm milk mixture into eggs.
Stir in rum and vanilla extract.
Place prepared ramekins on baking sheet.
Place one bread round in each ramekin.
Top evenly with 1/2 the Raisinets.
Top each with another bread round, remaining Raisinets, and remaining bread rounds.
Divide custard mixture among ramekins.
Let stand for 30 minutes, pressing down on bread occasionally.
Bake for 25 minutes or until tops are puffed and brown.
Let cool for 10 minutes.
Top with chocolate sauce and serve (see below)

Chocolate sauce
1 c chocolate morsels
2/3 c (5 ounce can)evaporated milk
1 tsp vanilla

Combine morsels and evaporated milk in small saucepan.
Cook over low heat, stirring frequently, until morsels are melted.
Remove from heat.
Stir in vanilla.
Pour onto bread pudding and serve!

Gluten-Free Granola

*Mama Cass Original inspired from BHG

1.Preheat oven to 300 degrees

2.In a large bowl combine:
  • 5 cups oatmeal
  • 1 cup almonds or walnuts
  • 3/4 cup shelled sunflower seeds
  • 3/4 cup coconut flakes 
  • 2 tbsp oil
  • 2/3 c honey or maple syrup
Drizzle over Granols mixture until well coated.

4.Very lightly grease 3 large cookie sheets and spread a layer of granola on each cookie sheet.

5.Bake for 20 minutes stirring every 5-7 minutes to encourage even browning.

6.When you mix the second time drizzle a little honey or maple syrup over the granola to encourage clustering if desired.

7.When mix is a golden brown, remove from oven and let cool 5 minutes

8. Combine the following with the toasted granola in a large bowl:
  • 1 c dried cranberries
  • 1 c dried apricots
  • 1/2 c crushed banana chips

 9. Store in Ziploc bag for 7-10 days

** You can substitute dried fruits for different flavors. Also, if this were to be used for a trail food, you could add M&Ms or Reese's Pieces

This is a very adaptable recipe. Have fun with it and ENJOY!

Lentil Soup

*Mama Cass Original Inspired from Hurst's
  • 1 lb bag of dried lentils
  • 3 medium sized carrots diced
  • 1 onion diced
  • 2 celery stalks diced
  • 1 cup diced ham
  • salt and pepper to taste
  • 8-10 cups water 
Combine all ingredients in large pot. Bring to a boil for 10-15 minutes, then let simmer 30-45 minutes. Enjoy!

***It was also suggested to me that I add spinach to the soup. I think a cup of frozen spinach would do the trick and I would add it about 20 minutes before the soup is finished for best flavor.

Green Bean & Tofu Stir Fry

*from BHG
  • 1/2 cup water, divided
  • 1/4 cup reduced-sodium soy sauce
  • 1 tablespoon tomato paste
  • 2 teaspoons Chinkiang vinegar (see Note) or balsamic vinegar
  • 2 teaspoons sugar
  • 1/4-1/2 teaspoon crushed red pepper, or to taste
  • 1 teaspoon plus 2 tablespoons cornstarch, divided
  • 1 14-ounce package extra-firm tofu, drained
  • 2 tablespoons canola oil, divided
  • 4 cups green beans, trimmed and cut in half
  • 4 cloves garlic, minced
  • 2 teaspoons minced fresh ginger 
1.Whisk 1/4 cup water, soy sauce, tomato paste, vinegar, sugar, crushed red pepper to taste and 1 teaspoon cornstarch in a small bowl. Set aside. Cut tofu into 1/2- to 3/4-inch cubes and pat dry. Toss the tofu in a bowl with the remaining 2 tablespoons cornstarch to coat.
2.Heat 1 tablespoon oil in a wok or large skillet over medium-high heat. Add the tofu and spread out across the surface of the pan. Let cook undisturbed for 2 minutes. Gently turn and stir. Continue cooking, stirring occasionally, until lightly browned and crispy, 2 to 3 minutes more. Transfer to a plate.
3.Reduce heat to medium. Add the remaining 1 tablespoon oil to the pan. Add green beans, garlic and ginger; cook, stirring constantly, for 1 minute. Add the remaining 1/4 cup water, cover and cook until the beans are crisp-tender, 2 to 4 minutes. Stir the reserved soy sauce mixture and pour it over the green beans. Cook, stirring, until thickened, about 1 minute. Add the tofu and cook, stirring, until heated through, about 1 minute more.

Cheesecake Factory Cheesecake Recipe

*I found this online, and I can't remember where :(


**if you prefer a crust without nuts, the recipe for the no-nuts crust is at the end of this recipe**

  • 1/4 cup finely chopped pecans
  • 1/4 cup finely chopped walnuts
  • 1/4 cup finely chopped almonds
  • 3/4 cup finely chopped vanilla wafers
  • 2 tablespoons melted butter

  • 1 1/2 lbs cream cheese
  • 1 1/3 cups sugar
  • 5 large eggs
  • 16 ounces sour cream
  • 1/4 cup flour
  • 2 teaspoons vanilla extract
  • 2 teaspoons lemon juice




Crust Directions:

1. Mix all nuts and vanilla wafer crumbs with melted butter and press into a 9 inch buttered springform pan, trying to line the sides as much as possible about 1 1/2" up the sides of the pan, set aside.

Cheesecake Directions:

1. All the filling ingredients should be at room temperature.

2. Beat the cream cheese until light and fluffy with an electric mixer set on low (keep the setting at low during the entire mixing process).

3. Add the sugar a little at a time and continue beating until creamy.

4. Add one egg at a time and beat after each egg.

5. Add flour, vanilla and lemon juice, mix well.

6. Add the sour cream and beat well.

7. Pour cream cheese mixture into the springform pan.

8. Place on the top rack in the middle of a 325 degrees preheated oven for one hour and 15 minutes.

9. When time is up turn oven off, prop open oven door and leave in oven for one hour.

10. Remove from oven and let cool then refrigerate for 24 hours.

11. Remember this important tip : A cheesecake should season. The wait is worth it. The flavor ripens and becomes enriched.



**The crust recipe below is for those who prefer a crust without nuts**

No-Nuts Crust


1 ½ cups graham cracker crumbs
¼ teaspoon ground cinnamon
1/3 cup melted margarine



1. Combine the graham cracker crumbs and cinnamon in a medium bowl. Mix in melted margarine.

2. Press the crumb into a 9-inch spring form pan that has been lined on the bottom and side with parchment paper.

3. Use the bottom of a drinking glass to press the crumb mixture into the bottom of the pan and about 2/3 the way up the side.

4. Put the crust in your freezer until the filling is done.

Winter Squash-Fruit Casserole

*from BHG
  • 2 pounds butternut squash or other winter squash
  • 1 large onion, chopped
  • 1 clove garlic, minced
  • 4 cups bouillon
  • 2 tablespoons tomato paste
  • 2 teaspoons curry powder
  • 1 teaspoon nutmeg
  • pinch cayenne, or to taste
  • 2 tart apples, cored and cut in 1/2” chunks
  • 1/2 cup dried cranberries
  • 1 cup cooked barley or other whole
  • grain of your choice
  • ground cinnamon for garnish 
Pierce the squash with a knife in 2 or 3 places. Set in a microwave dish and microwave on high for 3 minutes or until it can be cut easily. When cool enough to handle, cut the squash in half and scoop out the seeds. Cut the squash into bite-size pieces; peel or not, as you wish. 

Meanwhile, combine the onion, garlic, bouillon, tomato paste, curry powder, nutmeg and cayenne in a large pot. Bring to a boil, reduce the heat and simmer 5-10 minutes. When the squash is ready, add it to the pot and cook until the squash is barely tender, about 10 minutes. Add the apples, cranberries and the barley and cook 10- 15 minutes more, until the apples are tender. Dust each serving with a pinch of ground cinnamon if desired.

Fiesta Lime Tilapia

*Mama Cass Original
  • 1 pound tilapia fillets
  • 1/3 cup Rose's sweetened lime juice
  • 1/3 cup water
  • 1/4 cup cornmeal
  • 1/4 cup plain breadcrumbs
  • 2 Tbsp Fiesta Lime Mrs Dash 
1. Combine lime juice and water and pour over fish in small casserole or in Ziploc bag. Allow fish to marinate for 15 minutes, longer for more lime flavor.
2. Combine cornmeal, breadcrumbs, and fiesta lime seasoning.
3. After marinated, coat fish with breadcrumb mixture.
4. Bake at 350 until golden brown. I line my baking pan with foil for easy cleanup and spread 1 tbsp oil over the foil to prevent the fish from sticking.

Pizza Dough (makes 2)

*Mama Cass Original
  • 1 3/4 cup warm water
  • 1 pkt active dry yeast
  • 1/4 cup olive oil
  • 1 tbsp sugar
  • 6 cups flour
  • 1 tbsp oregano
  • 1 tbsp garlic
I use my kitchen aid stand mixer with the dough hook for this.

1. Pour water, yeast and sugar in mixer bowl.
2. When yeast is bubbly add 1 cup flour, oil, and seasonings. Mix well.
3. Gradually add the rest of the flour.
4. Knead on a medium setting 4-5 minutes
5. Lightly coat smooth dough ball with olive oil.
6. Put dough in bowl, cover and let rise 1 hour.
7. Spread on a baking sheet and add your favorite pizza toppings.
8. Bake at 400 until golden brown.

Beef Sirloin Tips with Smoky Pepper Sauce

*from BHG
  • 1 1/2 lb beef sirloin tip steak 1/2 tsp paprika
  • 1 Tbsp oil
  • 1 12-16 oz jar roasted red and/or yellow sweet peppers
  • 1/2 cup hickory or mesquite flavored BBQ sauce
  • 1/4 cup chopped fresh Italian Parsley 
1. Trim meat and cut into 1 inch chunks. Sprinkle with Paprika. In large skillet heat oil over medium heat. Add meat; brown 5 minutes or to desired doneness. Remove from skillet but keep warm.

2. Meanwhile, drain roasted red peppers, reserving liquid (if needed add enough water to equal 1/2 cup). Add peppers and liquid to skillet. Add BBQ sauce. Cook uncovered 5-10 minuted, stirring frequently until sauce is slightly thickened. Return meat to skillet, heat through.

3. Sprinkle with parsley. Makes 4 servings.
Serve over rice or with mashed potatoes.