The Potato Primer

I am so pleased to announce the publication of my first cookbook, The Potato Primer!

Potatoes rule!

I love potatoes and this was, naturally, the best place for me to start.

The Potato Primer is a cookbook for experts and novices alike. Use The Potato Primer to learn to cook delicious potato dishes, innovate them to please your palate, pocketbook and pantry, and then use leftovers in innovative ways.

Available at Amazon. Order your copy today:

https://tinyurl.com/jrsmwjf9



Easy Croissant Bread Pudding

This easy croissant bread pudding mixes up in a jiffy with cream cheese and whatever fruit you want to use. For this recipe I used blackberries, but blueberries, raspberries, peaches or whatever combination strikes your fancy works just as well. It’s an easy and delicious breakfast, dessert, or for any time you need a treat. It tastes even better the next day!

  • 4 large croissants, cut into pieces. (6 cups)
  • 1 cup fresh or frozen fruit
  • 8 ounces of cream cheese, softened
  • 2/3 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 3/4 cup milk
  • powdered sugar, for serving

Preheat your oven to 350 degrees F.

Coat a 8 X 8 square baking pan, or equivalent sized casserole dish, with cooking spray or oil.

Put the croissant pieces in the pan or dish.

Scatter the fruit on top of the croissant pieces.

Using a mixer, beat the cream cheese and sugar together until smooth.

Add the eggs and vanilla and beat until combined.

Gradually add the milk and continue to beat until the mixture is smooth and uniform. About 3 or 4 minutes.

Pour the mixture over the croissant pieces and fruit. Push down a little with the back of a wooden spoon to make sure that all the pieces are coated in the mixture.

Let it rest for at least 15 minutes, or cover with plastic wrap and put in the refrigerator until you’re ready to bake.

Bake for 40 minutes or until set in the middle and golden-brown on top.

Sprinkle powdered sugar on top for serving.

 

Notes:

  • Double the recipe and use a 9X13 pan. You’ll be glad that you did because the leftovers are heavenly.
  • This is a great recipe to use croissants that are a few days old.
  • Yes, you can use a leftover baguette or other kind of bread, you may have to increase the liquid.
  • If your croissants are small it may take more than 4 to yield six cups of cubes.
  • This cobbler is good warm, cold, or room temperature.
  • This easy croissant bread pudding freezes well. Thaw it in the refrigerator overnight and reheat, nobody will know!
  • If your fruit is frozen it doesn’t need to be thawed for this recipe, but you may have to increase the baking time.
  • Serve with vanilla ice cream if you’re feeling festive.

 

 



Mini Cheese Balls

It’s tailgating season, Thanksgiving is just around the corner, and that means FOOD! While cheeseballs are a party staple, I  decided to try making individual mini cheeseballs for a recent get-together.

I repurposed my favorite cheeseball recipe to make these cute mini cheeses balls that are not only easy to make but are also delicious and fun to eat.

They can be made a day or two ahead saving you from last minute chaos in the kitchen.

  • 10 slices bacon
  • 16 ounces cream cheese, softened (2 8-ounce packages)
  • 8 ounces shredded cheddar cheese
  • 1 teaspoon Cajun seasoning (or any seasoning you like)
  • 1/3 cup fresh chives, chopped finely (or 2 tablespoons dried chives)
  • 1/3 cup pecans, finely chopped
  • 24 pretzel sticks

Fry the bacon until crispy, then crumble finely.

In a large bowl, stir together cream cheese, cheddar, Cajun seasoning, chives, and bacon.

Form the mixture in to 24 small balls.

Put the chopped pecans in a shallow dish and roll each ball to coat. Press down a little to get the pecans to stick to the ball if you need to.

Refrigerate until you’re ready to serve. Let the cheese balls come up to room temperature for 10 to 15 minutes, then insert a pretzel stick into each one.

HINTS:

  • If you want to make them vegetarian, substitute bread crumbs for the bacon. Saute ½ cup bread crumbs in olive oil until they just start to brown, then add 1 teaspoon each of paprika and chili powder.

 

  • If you don’t have Cajun seasoning, or you want a different flavor, substitute whichever one you like, or use garlic powder, salt, and pepper if you prefer.

 

  • If you want to add a little heat, add a quarter teaspoon, or more, of red chili flakes.

 

  • Substitute parsley for the chives.

 

  • If you don’t want to make individual cheese balls, go ahead, and make one big cheese ball instead and serve with crackers.