Mealtime Mama: Bread and Butter Pudding with Irish Whiskey Cream Sauce

mealtime-mama-category-sponsor-banner-2017Happy Monday, mamas! Welcome to the middle of March. St. Patrick’s Day is coming up on Friday, so we’re celebrating the Irish with this week’s recipe, which we found on the Harps website. It sounds SO good. Most kids love bananas and pudding, and there are only two tablespoons of Irish whiskey in this one so we think it’s pretty tame. ;-) Hope you enjoy it!

Click HERE to get a printer-friendly version of this recipe.

Bread and Butter Pudding with Irish Whiskey Cream Sauce

Ingredientsbread and butter pudding irish whiskey cream

  • Cooking spray
  • 1/4 cup golden raisins
  • 1/2 cup hot water
  • 4 tablespoons butter (at room temperature)
  • 10 slices white bread
  • 1 cup milk
  • 1 cup heavy cream
  • 3/4 cup granulated sugar
  • 1/2 teaspoon ground cinammon
  • 1/8 teaspoon ground nutmeg
  • 2 teaspoons vanilla extract
  • 3 eggs beaten
  • Hot water

Whiskey sauce ingredients:

  • 1 3/4 cups heavy cream
  • 2 tablespoons granulated sugar
  • 2 egg yolks
  • 2 tablespoons Irish whiskey

Directions

Preheat oven to 350 degrees F.st-patricks-day-2130023_640 (2)

Spray an 8- inch square baking dish with cooking spray. In a small bowl, cover raisins with hot water and soak for 10 minutes.

Butter the bread, remove crusts and cut each slice in half diagonally. Arrange half of the bread, buttered side up, in the prepared pan. Drain the raisins and sprinkle over bread. Arrange remaining bread over the raisins.

Stir milk, 1 cup cream, granulated sugar, cinnamon and nutmeg in medium saucepan over medium heat until mixture begins to boil, 5 to 7 minutes; stirring constantly. Remove from heat and whisk in vanilla extract and beaten eggs. Pour custard over bread, cover with aluminum foil and let sit for 10 minutes before placing in the oven.

Place covered dish in a 13 x 9- inch baking pan. Place the pan in the oven and pour enough hot water into pan to come 2/3 up the sides of the baking dish. Bake until custard is set, 50 to 55 minutes. Remove the foil covered pudding from the oven leaving the water-filled pan to cool inside the oven before removing.

Whiskey Sauce:
Stir 1 3/4 cups cream in a small heavy saucepan over medium heat until liquid just begins to boil. Remove from heat.

Whisk 2 tbsp granulated sugar and egg yolks in a small bowl until light and fluffy. Whisk egg mixture into cream. Place pan over low heat and stir constantly until sauce thickens, about 10 minutes. Stir in whiskey. Spoon warm sauce over each serving of pudding.

For more meal inspiration, click here to check out the HUGE collection of recipes on the Harps website. You can register (for free) on the site and save all your favorites (or share one with a friend) by clicking one button. It’s super easy to search for ingredients, and we love how organized the recipe collection is. While you’re there, sign up to use the Harps Digital Coupon program. (No more forgetting your paper coupons at home!) Just enter your phone number at checkout and your coupons will be applied to the total. It’s so easy, and it’s one more reason we love shopping at Harps.

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Mealtime Mama: Cooking with foil for easy clean-up

mealtime-mama-category-sponsor-banner-2017Happy Monday, mamas. One of the things we’ve noticed about our fellow moms is that some of us don’t mind cooking but HATE the clean-up process. So if you’re in that group, you’re going to love this recipe we found on the Harps website in their section for healthy recipes. This dish involves cooking inside individual packets of aluminum foil, which makes the clean-up process SO much easier because there’s no big baking dish to soak in the sink for hours after dinner.

Plus, with this crazy weather we’re having, you have the option of either cooking the aluminum foil packets in your oven or on the grill outside. Enjoy!

Homestyle Chicken Packets

Ingredients

  • reynolds wrap4 sheets of heavy duty aluminum foil
  • 4 boneless chicken breast halves (1 to 1.25 pounds)
  • 1/3 cup Dijon mustard
  • 1 tbsp dried basil leaves
  • 2 tsp paprika
  • 2 medium carrots, sliced into quarter-inch coins
  • 2 cups fresh mushroom slices
  • 2 medium zucchini squash, sliced into quarter-inch coins
  • 2 tbsp butter

Directions

Preheat oven to 450 degrees F or preheat grill to medium-high.

homestyle chicken packetsCenter chicken on each sheet of aluminum foil.

Spread Dijon mustard over chicken breasts. Stir basil and paprika together and sprinkle over chicken. Top with vegetables and dot each packet with half a tablespoon of butter.

Bring up sides of foil and double fold. Double fold ends to form a packet, leaving room for heat circulation inside packet. Repeat to make four packets.

Bake 20 to 24 minutes on baking sheet in oven, or grill 14 to 16 minutes on medium-high heat in covered grill.

For more meal inspiration, click here to check out the HUGE collection of recipes on the Harps website. You can register (for free) on the site and save all your favorites (or share one with a friend) by clicking one button. It’s super easy to search for ingredients, and we love how organized the recipe collection is. While you’re there, sign up to use the Harps Digital Coupon program. (No more forgetting your paper coupons at home!) Just enter your phone number at checkout and your coupons will be applied to the total. It’s so easy, and it’s one more reason we love shopping at Harps.

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Mealtime Mama: Cherry Chocolate Heart Torte

mealtime-mama-category-sponsor-banner-2017Happy day-before-Valentine’s Day, mamas! If you feel like busting out an extra special dessert in honor of Valentine’s Day, we’ve got one for you. One reviewer called this dish “crazy good,” and that’s all it took to sell us on it. With whipped cream, hot fudge and cherries, how can you go wrong?

Cherry Chocolate Heart Torte

Ingredients:

  • st-valentines-day-1990691_640 (2)1 pkg (15 ounces) refrigerated pie crusts
  • 2 teaspoons flour (divided)
  • 1 pkg (8 ounces) cream cheese, softened
  • 1 cup confectioners’ sugar
  • 1 teaspoon almond extract
  • 1/2 cup heavy whipping cream
  • 2/3 cup hot fudge ice cream topping
  • 1 can (21 ounces) cherry filling and topping

Directions:

Allow both crust pouches to stand at room temperature 15 to 20 minutes. Remove one crust from pouch; unfold. Press out fold lines.

If crust cracks, wet fingers and push edges together. Sprinkle 1 teaspoon flour over crust. Turn crust, floured side down, on ungreased cookie sheet. Using paper pattern as guide, cut crust into heart shape. Generously prick heart crust with fork.

cherry chocolate torteBake in a 450 F. oven for 9 to 11 minutes or until lightly browned. Let cool. Repeat with the remaining crust.

Combine cream cheese, confectioners’ sugar and almond extract in a small bowl; beat until smooth. Add whipping cream and beat until thickened.

To assemble, place one heart-shaped pie crust on serving plate; spread wtih 1/3 cup of the hot fudge. Carefully spread half of cream cheese mixture over hot fudge.

Remove 28 to 30 cherries from cherry filling; set aside. Spoon 2/3 of the cherry filling over cream cheese.

Spread second crust with remaining hot fudge and place over filling. Carefully spread with remaining cream cheese mixture. Arrange reserved cherries over cream cheese mixture in the shape of a heart about 1-inch from edge. Swirl remaining cherry filling inside of heart. Refrigerate until serving time. Store any remaining torte in refrigerator. (Click here for a printer-friendly copy of this recipe.)

Source: Cherry Marketing Institute, Inc.

For more meal inspiration, click here to check out the HUGE collection of recipes on the Harps website. You can register (for free) on the site and save all your favorites (or share one with a friend) by clicking one button. It’s super easy to search for ingredients, and we love how organized the recipe collection is. While you’re there, sign up to use the Harps Digital Coupon program. (No more forgetting your paper coupons at home!) Just enter your phone number at checkout and your coupons will be applied to the total. It’s so easy, and it’s one more reason we love shopping at Harps.

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Mealtime Mama: Breakfast Quesadilla

mealtime-mama-category-sponsor-banner-2017Happy Monday, mamas. I think we can all agree that mornings (especially school day mornings) can be fast, furious and frustrating. So we’re all for finding ways to get the day started with a quick but healthy breakfast that no one whines about. This breakfast quesadilla recipe fits the bill. It’s a great way to spice things up with something more interesting than cereal, while still making sure the kids get protein in the morning.

Breakfast Quesadilla

Ingredients:breakfast quesadilla pic

  • 1/2 cup eggs (or egg substitute)
  • 1 tablespoon diced green pepper
  • 1 tablespoon diced onion
  • 1/2 cup grated light jalapeno cheddar cheese
  • 2 6-inch fat-free flour tortillas
  • 2 tablespoons grated light cheddar cheese
  • Salsa

quesadilla nutrition boxDirections:

In a skillet, prepare egg substitutes with green peppers, onions, and 1/2 cup cheese. Flip once. Cook until done.

Heat tortillas in the microwave about 30 seconds, until warm. Layer a tortilla, egg mixture and tortilla with cheese on top.

Cut into six pieces.

Add salsa if desired.

Image and Recipe Courtesy of Midwest Dairy Association

For more meal inspiration, click here to check out the HUGE collection of recipes on the Harps website. You can register (for free) on the site and save all your favorites (or share one with a friend) by clicking one button. It’s super easy to search for ingredients, and we love how organized the recipe collection is. While you’re there, sign up to use the Harps Digital Coupon program. (No more forgetting your paper coupons at home!) Just enter your phone number at checkout and your coupons will be applied to the total. It’s so easy, and it’s one more reason we love shopping at Harps.

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Mealtime Mama: Breaded Oregano Chicken

mealtime-mama-category-sponsor-banner-2017We think a good recipe for breaded chicken is a must-have. It’s a crowd-pleaser for even the pickiest eaters and it’s easy to pair it with rice, potatoes and/or any type of vegetable. Add a multi-grain roll to the plate and you are DONE — a simple, comforting plate of food perfect for a warm, cozy evening at home.

Here’s a recipe for a breaded, baked chicken dish to add to your weekly line-up of family dinners. Hope you love it! (Click here for the printer-friendly version on the Harp’s website.)

Breaded Oregano Chicken

Ingredients:oregano leaves

  • 1 cup dried bread crumbs or Panko bread crumbs
  • 3 tablespoons Parmesan cheese
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon pepper
  • 1/4 cup Dijon mustard
  • 6 boneless, skinless chicken breasts

Directions:breaded oregano chicken

Mix bread crumbs, cheese, oregano, garlic powder and pepper in a large flat dish or on a plate with a lip.

Brush mustard on all sides of the chicken. Coat both sides of chicken with bread crumb mixture and place on a large baking sheet or casserole sprayed with nonstick cooking oil or lined with parchment paper.

Bake at 375 degrees F. uncovered, for 25 minutes or until juice is no longer pink when centers of thickest part of chicken is cut.

For more meal inspiration, click here to check out the HUGE collection of recipes on the Harps website. You can register (for free) on the site and save all your favorites (or share one with a friend) by clicking one button. It’s super easy to search for ingredients, and we love how organized the recipe collection is. While you’re there, sign up to use the Harps Digital Coupon program. (No more forgetting your paper coupons at home!) Just enter your phone number at checkout and your coupons will be applied to the total. It’s so easy, and it’s one more reason we love shopping at Harps.

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