Teak Dog Tuesday!

Apple Bread Pudding

I've made loaves of apple bread and banana bread recently, and both times we ended up with a few slices that get dry before we get around to eating them.  I really hate to waste them and throw them away, so I decided to try this bread pudding recipe with the leftover apple bread.  YUM.  This recipe would still be great with sliced bread or French bread, and you could just slice up some apples and add them in the dish for that flavor.  It would also be great with banana bread and some chopped pecans.  It was very easy to put together, and it was decadent and especially delicious with vanilla ice cream. 

Apple Bread Pudding

3 eggs
1 (14oz) can sweetened condensed milk
1 3/4 cups hot water
1/2 stick butter, melted
1 tsp ground cinnamon
1 tsp vanilla extract
3 cups cubed bread

Preheat oven to 350.  In a large bowl, beat eggs.  Add sweetened condensed milk, hot water, butter, cinnamon, and vanilla.  Stir in bread, moistening completely.  Turn into a 9" square baking pan. 

Bake 55-60 minutes, or until knife inserted in the center comes out clean.  Serve warm; refrigerate leftovers. 

Teak Dog Tuesday!

Southwest Pizza

We do like our pizza, and we love nachos, so this was a crafty way to combine the two.  It was good; just make sure you get your crust nice and crisp.  You can add any other Southwest toppings you want--maybe corn, red onion, or cilantro.  You can also dip it in more salsa, sour cream, or even Ranch dressing.  Yum!

Southwest Pizza

1 refrigerated pizza crust
1 cup salsa
1 (15oz) can black beans, drained
1/4 cup pickled jalapenos
1 cup shredded Mexian four-cheese blend

Prebake crust according to package directions.  Spread crust with salsa.  Sprinkle with beans, cheese, and jalapeno peppers.  Bake at package-directed temperature until cheese is melted and bubbly.

Open-Faced Monte Cristo Sandwiches

This is a yummy way to jazz up a regular ham and cheese sandwich; it's really good and has ingredients you already have at your house!  Instead of regular sliced bread, we used sandwich buns that were about to be stale.  It was quick and tasty.  We'll make it again.

The recipe below makes 6 servings, so scale it down to fit your family's needs.  Enjoy!

Open-Faced Monte Cristo Sandwiches

2 large eggs
1/2 cup milk
1 Tbsp honey mustard
6 bread slices
2 Tbsp butter
1 lb thinly sliced ham
6 slices Swiss cheese

Whisk together first three ingredients in a shallow dish.  Dip both sides of each bread slice into the egg mixture. 

Melt one tablespoon of butter in a large nonstick skillet over medium heat; add 3 bread slices, and cook 2-3 minutes on each side or until golden brown.  Remove from skillet, and repeat with the remaining tablespoon of butter and three bread slices.

Place bread slices on a baking sheet.  Top each bread slice with ham and cheese.  Broil six inches from heat for 3-5 minutes or until cheese is melted. 

Teak Dog Tuesday!

Parmesan Pesto Crescent Rolls

This was the perfect bread to go with our pasta.  (Read: these carbs were delicious with our other carbs.)  It was nice to get so much taste from such little effort.  We'll have these again soon! 

Parmesan Pesto Crescent Rolls

1 can crescent rolls
Basil pesto
Parmesan cheese

Preheat oven to 375.  Unroll crescent rolls on baking sheet.  On each unrolled cresecnt, place 1/2 tablespoon pesto and 1 teaspoon grated Paremsan cheese.  If desired, sprinkle extra Parmesan cheese on top of rolls.  Roll up and bake for 11-13 minutes.  Enjoy!