Bread Pudding

This is bread pudding, hold the nuts, substitute raisins for milk choc. chips.  I love love love this stuff.  With a spoon of vanilla ice-cream, it truly is a Christmas Miracle.

Bread Pudding

• 8 cake doughnuts(best, although bread shown below) or white bread with crust cut off (day old, 1" cubes)
• 1 C. milk chocolate chips
• Sprinkle the two of these ingredients together into a 9x9 pan.

• 1/4 C. butter (room temp)
• 2-3 eggs (depending on size)
• 1/2 C. superfine sugar (sometimes called Baker's Sugar)
• 1/2 t. vanilla
• 2 shakes ground cinnamon
• 2 shakes ground nutmeg
• 1 shake ground clove
• 1 C. heavy cream
• Beat the above 8 ingredients together briefly and pour over bread/chip mixture.
• Let soak at room temp 10 min.
• Bake covered at 350F for 30-35 min.
• Bake uncovered at 350F for another 10 min.
• Serve with vanilla bean ice cream

My recipe was included in this recipe blogger's sweet link!:  Lisa's Sweet Treat's Link

Split Pea Soup

Nothin' to it.

Recipe - if you can even call it that:

1. Buy a bag of split peas.  
2. Bring to a boil with 10 cups of water.  
3. Add ham hock and seasonings (I like cumin, celery salt, salt, pepper and nutmeg) and simmer for 1-4 hours.  
4. Remove ham hock and tear off little bits of ham adding them back into the pot.
5. Serve.  Store.  Etc.

BBQ Pork

This is my Mom's recipe.  Amazing.  Better than amazing with our Sweet-Hot Mustard for dipping.  Both recipes are below.  This makes a great appetizer for a party (because the pork is best chilled and sliced and served cold) or a pretty great dinner with a little garlic fried rice side.  Eat up!

BBQ Pork
1 lb. pork tenderloin
1/4 C. soy sauce
1 tsp. sugar
3 Tb. hoison sauce
2 cloves crushed and minced garlic
1 Tb. red wine

• Marinate the pork in half of the sauce for about 4 hours (careful not too long, the salt will cook the meat and the wine will turn it red inside out)
• Reserve the other half of the sauce for basting
• Bake on a broiling pan or other oven rack:
• 350 for 20 min
• baste
• 300 for 20 min
• baste
• 300 for 15 minutes
• baste
• 300 for 15 minutes
• baste
• Remove from oven and let cool.  Refrigerate.  Slice and Serve.

Sweet-Hot Mustard

1 C (4 oz.) dry coleman's mustard
1 C cider vinegar (5% acidity)
1 C sugar
4 eggs

• Soak dry mustard in vinegar overnight in a tupperware in the fridge
• Place in the top of a double broiler (with water still cold)
• Add sugar and eggs (whisk in while water is still cold)
• Turn on heat to water in bottom of double broiler and whisk away....KEEP whisking or your eggs will coagulate.  Whisk for about 10 minutes or until you notice the mixture start to thicken.
• Pour into sterilized jars and refrigerate for up to 3 months

3 Ingredient Recipes (Part IV: Desserts)

Continuation Part IV of IV Real Simple 3 Ingredient Recipe Series.

3 Ingredient Recipes (Part III: More Mains and Sides)

Continuation Part III of IV Real Simple 3 Ingredient Recipe Series.

3 Ingredient Recipes (Part II: Mains and Sides)

Continuation Part II of IV Real Simple 3 Ingredient Recipe Series.

3 Ingredient Recipes (Part I: Small Bites)

I found this article last summer in Real Simple and have since tested nearly every item featured, with great success.  These are easy, home runs that you might even have the ingredients for already in the fridge.  Simply good.