28 Delicious Thanksgiving (and Thanksgiving Leftovers) Recipes for 2016

Thanksgiving 2016 2

It’s that time again; time for the annual Thanksgiving post. After almost 6 years of blogging, I have accumulated quite a few recipes that work in this category, so I have to cull some out so as to not end up with a post with 50 different additions. πŸ˜›

Let’s start with entrees. Because…turkey…ham. Yummy. πŸ˜€

This Orange Marmalade Brown Sugar Glazed Ham is my absolute favorite way to make a ham. The ham turns out so moist and tender with such a delicious sweet/salty flavor you’ll keep coming back for.Orange Marmalade Brown Sugar Ham-001This Sesame Soy Turkey Breast is fantastic if you’re a cook who’s willing to leave the traditional box a bit on Thanksgiving. This glaze can also be used on a whole turkey, a chicken, game hen, you name it.

Sesame Soy Turkey Breast

Sesame Soy Turkey Breast

I know that a lot of families like to serve a pasta dish as one of the main dishes so I’m including our favorite, this Cheesy Sausage And Meatball Pasta Bake. This makes a LOT, so it’s perfect for Thanksgiving, when a lot of people are there, with everyone getting as little bit of each dish.Cheesy Meatball And Sausage Pasta BakeLet’s move on to appetizers; those little bits you put out to keep everyone from storming the kitchen begging for food. πŸ˜›Β  One of my favorite easy dips (and when I say easy, I mean it) is my White Trash Dip. I know; such a classy name, lol. But it is great for appeasing the hungry mongrel hordes and quick to throw together, which is always a plus on Thanksgiving.
White Trash Dip
I have adored Boursin Cheese for years, but man, that stuff is expensive for the small amount you get. So I started making my own years ago. This is soooo good and always a hit. It’s creamy, great with veggies like celery sticks as well as crackers. If you have any left over, it also makes a great stuffing for chicken breasts.

Creamy Homemade Boursin Cheese Spread

Creamy Homemade Boursin Cheese Spread

Ahhhh, side dishes. What would Thanksgiving be without 50 side dishes to serve with the turkey and ham? One of my all time most popular posts here at From Cupcakes To Caviar is my Insanely Cheesy And Creamy Mac And Cheese. This makes a HUGE pan of mac and cheese, so it’s perfect for the holidays.Insanely Cheesy And Creamy Mac & CheeseYou can’t have turkey without mashed potatoes, right?
I was never a mashed potato fan until I made up these Ultimate Buttery Sour Cream And Onion Mashed Potatoes. I totally love these. They are creamy, buttery (boy, are they buttery) and with a subtle tang from the cream cheese.

Ultimate Buttery Sour Cream And Onion Mashed Potatoes

Ultimate Buttery Sour Cream And Onion Mashed Potatoes

If you want to go a little different, you can’t beat these Herb Roasted Potatoes And Root Vegetables. The potatoes and veggies get all crispy on the outside and all soft and tender inside. So, so good.

Herb Roasted Potatoes And Root Vegetables

Herb Roasted Potatoes And Root Vegetables

I was never a cold pasta salad sort of a person until I made up this Chilled Caprese Tortellini Salad a few years ago. It’s great during the holidays for people who may want something a little lighter (and with no meat in it, lol) but still full of flavor.Chilled Caprese Tortellini Salad
I have a major thing for Winter squashes. To me, they stand so far above the ubiquitous Summer squashes. I took one of my favorites here and stuffed it to come up with Squash Stuffed With Sausage, Pears And Cranberries. This is a fantastic addition to the holiday meal or a great light entree on it’s own.

Squash Stuffed With Sausage, Pears And Cranberries

Squash Stuffed With Sausage, Pears And Cranberries

You can’t have Thanksgiving dinner without cranberry sauce, right? While I admit to a secret love for the kind that slithers out of the can with a loud plop, I also love homemade cranberry sauce and make a large batch every year. My Spiced Spiked Cranberry Sauce is a perfect foil for all the rich dishes you’ll be serving. The brandy is completely optional so don’t let that turn you away from it. Spiced Spiked Cranberry Sauce

Now we come to the breads. I’m not normally a big one for breads, but hot and fresh on the holidays? I tend to go for them more at that time. And these Angel Biscuits have become a family favorite. Since they have baking powder in them as well as yeast, they are fairly foolproof, which is great for the less experienced cooks out there.

Angel Biscuits

Angel Biscuits

The rolls I have been making for years are these Oatmeal Yeast Rolls. They are so fluffy and soft; perfect hot spread with butter or later as a mini turkey sandwich (Yes, I know this is a bad photo. The post is an old one, when my photography skills were sub-par, to say the least. The rolls however, are amazingly good)

Oatmeal Rolls

Oatmeal Rolls

I love to make a few loaves of bread for Thanksgiving as well as rolls. They are so good with dinner and make fantastic sandwiches the next day. I particularly love to make my Loaded Baked Potato Bread, The flavors in it go wonderfully with a turkey sandwich!

Loaded Baked Potato Bread

Loaded Baked Potato Bread

Here in the south, a lot of people like to make cornbread to go with dinner, even on the holidays. My Sweet Cream And Honey Cornbread is a favorite. It’s fluffy, not at all dry like so many cornbreads can be, with just a touch of sweetness.

Sweet Cream And Honey Cornbread

Sweet Cream And Honey Cornbread

Then, of course, we have the part of dinner that everyone looks forward to; dessert! And man, you know I have some desserts to share with you! I have to start with the classics, of course, so here is my favorite- my Decadent Extra Creamy Pumpkin Pie. This one is posted with a really good cornmeal crust, but you can use your favorite crust. Just make sure it’s a deep dish one. Decadent Extra Creamy Pumpkin Pie In A Cornmeal Crust
That pumpkin pie tends to be my husbands favorite. Mine however will always be Pecan Pie. I love it slightly warmed with heavy cream poured over it. So bad for me, but so delicious!Deep Dish Pecan Pie

The last few years, my favorite pecan pie has had to vie with this Cranberry Apple Cake. I can’t say enough good things about this cake. It’s absolutely delicious and I can’t imagine the Thanksgiving meal without it now. It’s sweet, tangy, crispy, just a wonderful dessert that I look forward to all year.

Cranberry Apple Cake

Cranberry Apple Cake

If you want a classic (not to mention, heavenly chocolate goodness πŸ˜€ ) you’ll want to make this wonderful Old Fashioned Chocolate Cake With Chocolate Icing This is a favorite with pretty much all age groups, and even those people who say Thanksgiving should be all about the pies. I’m not even normally a cake person and I love it!

Old Fashioned Chocolate Cake With Chocolate Icing

Old Fashioned Chocolate Cake With Chocolate Icing

If you want to do a different apple dessert, my Worlds Best Apple Spice Cake With Creamy Vanilla Butter Sauce would be a great choice. It’s easy to throw together the day before you need it and then just warm up the sauce when ready to cut and serve. Again, I’m not huge on cakes, which is why if you see me posting one, you know it MUST be good.

Worlds Best Apple Spice Cake With Creamy Vanilla Butter Sauce

Worlds Best Apple Spice Cake With Creamy Vanilla Butter Sauce

Or maybe you prefer a classic apple dessert? I find myself going for this Old Fashioned Apple Crisp all year round, but it’s a delicious choice on Thanksgiving!Old Fashioned Apple Crisp 2

I have a couple of desserts for you that are a bit more elegant, plus not as heavy. The first is one I love; my Elegant And Easy Lemon Almond Cake. This cake is light and filled with the flavor of almond and lemon; perfect for the family members who want a little something for dessert, but don’t want the heavier sweets.

Elegant & Easy Lemon Almond Cake

Elegant & Easy Lemon Almond Cake

The other one is one of my more recent creations- these Skillet Pears With Autumn Spiced Caramel Sauce. These are wonderful if you have a smaller gathering. The pears end up tender and juicy and the caramel sauce is fantastic.Skillet Pears With An Autumn Spiced Caramel Sauce 9

So, what to do with leftovers once Thanksgiving is over? When you tire of just making a plate of leftovers, I have some things you can do with some of them. If the title says chicken, obviously you can sub in that leftover turkey staring you in the face.

We love Mexican food in my house. Yes, I know that much of what we all call Mexican food has been totally Americanized, but it’s still delicious, so who cares? One of my family’s favorites are these Cheesy Chicken (Turkey) And Chorizo Enchiladas. They have the perfect mix of creamy, spicy and cheesy. I make them all year round, but they are a perfect way to use up leftovers.Cheesy Chicken And Chorizo Enchiladas 2

Everyone makes soup after Thanksgiving. But I have one here that doesn’t need to have you simmering stock for hours on end. I can eat a boatload of my Quick And Easy Turkey, Bacon And Cheese Chowder. This is comfort food at its best and it doesn’t have to cook for hours.Quick & Easy Turkey, Bacon & Cheese Chowder

Along the Mexican lines again, I almost always make a pan of White Chicken (Turkey) Enchiladas in the week after Thanksgiving. These are soooo darn good and everyone scarfs them down.

Creamy, Cheesy White Chicken Enchiladas

Creamy, Cheesy White Chicken Enchiladas

You may still have some turkey left even after those (I know I will; I always buy too much!) so my Cheaters Easy Chicken (Turkey) And Dumplings never fails me. It’s warming, comforting and filling and tastes great!

Cheaters Easy, Creamy Chicken & Dumplings

Cheaters Easy, Creamy Chicken & Dumplings

If you have leftover cranberry sauce (and you know you will), make a loaf of my Pumpkin Cranberry Bread. It’s an easy way to use up some of those leftovers and it makes a yummy breakfast or light snack.Easy Pumpkin Cranberry Breadthanksgiving

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Amish Apple Butter Streusel Bars

Amish Apple Butter Streusel Bars

Amish Apple Butter Streusel Bars

I, like so many people, have always had a fascination with the Amish lifestyle. I call it a lifestyle because, while I have read a good amount about their religion and respect 9and even agree) with a lot of it, it seems to be more than JUST a religion, but a lifestyle also. Especially in this day and age where so many of the Amish are forced by necessity to interact in the modern world, yet still choose to stay true to a life that forbids many of the things we all take for granted. There was a time in my life when I seriously considered trying to find a way to gain entrance into their world, but I came to realize that while I’m far less “modern” than many I know, I’m still probably too “of the world” to survive happily living as they do.

That said, I do, however, love what is considered the typical form of Amish cooking. Is what we do out here that is called Amish 100% accurate? I’ll probably never know. But it’s easy to find some foods that claim to be of the Amish spirit, at the very least. Add that into that category. Homey and comforting, using home canned goods (preferably) like my Spiced Apple Butter, generally made to feed a lot of people, and delicious. This recipe covers all those bases πŸ˜€ I adapted an old Amish apple butter bar recipe I had and this is what I ended up with.

These bars are utterly delicious. You have a streusel style crust covered with a rich cheesecake style later, then topped with large dollops of apple butter and more streusel. You go from sweet and creamy to crunchy and nutty to tart and fruity in each bite of these. They are perfect for the family and after school snacks, perfect for a potluck or church dinner and great for a family dessert topped with a scoop of vanilla ice cream.

You know the drill… πŸ˜€

Amish Apple Butter Streusel Bars

  • 2 cups oats
  • 2 cups flour
  • 1 cup firmly packed dark brown sugar
  • 3/4 cup chopped toasted walnuts, (10 minutes, 350 oven)
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 2 1/2 sticks ( 1 1/4 cups) unsalted butter, room temp
  • 2 8 oz packages cream cheese, room temp
  • 3/4 cup sugar
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1 1/2 tablespoons flour mixed with 1/2 teaspoon cinnamon
  • 1 1/4 cups apple butter
  1. Preheat your oven to 350 degrees. Line a 13×9 inch baking pan with foil and butter the foil or spray it with non stick spray.
  2. In a large bowl, whisk together the oats, 2 cups flour, brown sugar, salt, cinnamon and nutmeg. Use a wooden spoon or your clean hands to mix in the butter, combining until it is a crumbly mass and no dry flour mixture remains.
  3. Set aside 1and 1/2 cups of the streusel and then press the rest of the streusel firmly into the bottom of the prepared pan. Bake at 350 for about 20 minutes or until the crust is just a light golden brown.
  4. While the crust bakes, make your filling- in a medium bowl, beat the cream cheese together with the sugar until light and creamy. Add in the milk and vanilla extract and blend just until combined. Beat in the eggs just until well combined. Sprinkle the flour/cinnamon mix over the top and stir that into the cream cheese mixture.
  5. When the crust is ready, pour the cream cheese batter over the top of the crust and smooth. Evenly dollop the apple butter over the cream cheese filling, then use a spoon or butter knife to gently swirl it into the filling. Sprinkle the reserved streusel over the top.
  6. Bake at 350 for 30 to 35 minutes, until the top is golden brown. Place the pan on a rack to cool completely. You can cut if then, but I found it slices better if chilled. Either way, cut into squares and serve. Keep refrigerated for storage.

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Amish Apple Butter Streusel Bars

Amish Apple Butter Streusel Bars

Mini Apple Cinnamon Pound Cakes With Crunchy Streusel

 

Apple Cinnamon Pound Cake

Apple Cinnamon Pound Cake



I’ve been on a bit of a hiatus recently. I HAD been trying to post Monday through Friday, but some minor health issues have prevented that much posting. But… God willing, I’m back. Ok, so it’s not Monday yet, but I didn’t feel like waiting. Because I love you. And I wanted cake. Now. On a totally unrelated note, who had an awesome Valentines Day!? Neither my husband nor I are big on the whole “show your affection one day a year” thing, so I live vicariously through the roses and chocolates of others. I do however, tend to get small gifts for my kids on Valentines Day. I got the boys little boxes of chocolates for a buck apiece at Wal-Mart. Only young males could get those and then say “wow, this is awesome chocolate, momma. And it smells so good!” It takes a 5 pound box of Godiva to get that reaction from me.

I’ve said before that when it comes to cake, pound cake always tops my list. It’s buttery…since most of the recipes for it use about 42 sticks of butter. It’s rich; that could be that whole butter thing again. Yet, it’s not heavy and overly sweet as cakes with frosting can be. Which means you can eat more.

I got the original recipe for this from a Southern Living Magazine. No idea what month or year since it’s just a torn out recipe now. But it’s quite tasty. It didn’t turn out particularly pretty, nor did it rise as high as I’m used to pound cake rising, but it tastes really good and ultimately, isn’t that all that matters? This has a lovely apple cinnamon flavor and those yummy, crispity (yes, that’s now a word. Welcome to “Janet Language”) edges everyone loves. Plus, you get streusel and we all know how much I love streusel. it could be that whole butter thing with that, too. Butter is love. Butter is also big hips, greasy fingers and hardened arteries but I prefer to think of it as love.

You know the drill…. πŸ˜€

Mrs. Cupcake… who needs more pound cake.

Mini Apple Cinnamon Pound Cakes With Crunchy Streusel

  • 1 1/2 cup unsalted butter, room temp
  • 3 cups sugar
  • 6 eggs, room temp
  • 3 cups flour
  • 1 1/2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup apple cider or apple juice
  • 1 1/2 teaspoons vanilla extract
  • Streusel-
  • 3/4 cup flour
  • 1/2 cup chopped pecans
  • 3 tablespoons sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • pinch salt
  • 1/4 cup unsalted butter, melted
  • Glaze-
  • 1/2 cup powdered sugar
  • 2 to 4 tablespoons of apple juice (can sub milk or water)
  1. In a small bowl, combine all the streusel ingredients. Mix well and set aside.
  2. Preheat oven to 350. Grease 6 mini loaf pans (the disposable foil ones are fine), set them inside a baking pan and set aside.
  3. In a large bowl, beat the butter until fluffy. Add in the sugar and continue beating until light and fluffy. Add the eggs, one at a time, beating well after each addition.
  4. In a medium bowl, combine the dry ingredients; whisk well.
  5. Alternately add the flour mixture and the apple cider (juice) to the butter mixture, starting and ending with the flour (third of the flour, half the juice, third of the flour, rest of the juice, rest of the flour). Beat just until combined after each addition. Mix in the vanilla.
  6. Divide the batter between the 6 loaf pans. Sprinkle two to three tablespoons of the streusel over each pan (if you have any streusel left over, just bag it up and freeze it.).
  7. Bake at 350 until the tops are golden brown and a toothpick of wooden skewer inserted into the cakes comes out clean, about 35 to 45 minutes.
  8. Let cool in pans on a rack. Combine glaze ingredients in a small bowl and whisk until smooth. Drizzle over the pound cakes.

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poundcake 1

 

 

Cranberry Apple Cake

Cranberry Apple Cake

Cranberry Apple Cake



I have always loved cranberries in anything. When I was a kid, my mom always got the canned cranberry sauce during the holidays. You know the kind…. it slithers out of the can with a juicy plopping noise and has ridges on it from the can. I loved it and would eat all of it when no one was looking (sorry, Steve) Know what? I still love it. But even more than that, I love other cranberry filled treats. Every year, I make homemade cranberry sauce (as well as having the plopping canned kind). I love to spice it up with orange zest and spices and use brown sugar instead of (or in conjunction with) white sugar. All of that adds so much depth to the sauce. So, years back, when I saw a recipe for Ina Gartens Easy Cranberry Apple Cake; a saucy fruit bottom covered by a dense cake, in a November issue of “Womans World” (I admit to a strange liking for that magazine even still), I cut that page out and knew I would make it someday.Well, it took me about 6 years or so, but I have finally made it. And, oh…..my…gosh…. I am totally in love!

You all know I don’t rhapsodize over foods that often. I’ll say, “this was wonderful” or even “this was amazing”, but then I leave it at that. But not this time.. This time I am telling you that you have got to make this cake. It looks so simple when you read the recipe and when you see the finished cake…. just a homey little cake. But once you try it, if you have any love for cranberries, you will find yourself planning out how to store many extra bags of cranberries this season so you can continue to have this year round. It is sooooo good! I’ll be making this for Thanksgiving, for Christmas, for groundhog day, for Herbert Hoovers birthday, when the groundhog sees his shadow (or when he doesn’t)Β  I changed this enough to make it more to my families liking. Not enough to warrant saying it’s no longer Inas recipe, but as uppity as it may sound to some, I honestly feel that what I did only made this better. The original recipe only called for cinnamon (and a fairly scant amount) in the fruit part. I added extra cinnamon, extra orange zest, some cloves and used dark brown sugar. I also used about 1/2 cup more of chopped apples. The cake part was also fairly plain, not that that’s a bad thing. But I added some extra cinnamon to it as well as some orange oil (you could use orange zest if you don’t have orange oil) and extra vanilla and that was enough to make it go from good to “yum!”. The cake is unleavened, so it’s dense like a pound cake. Ina always calls for extra large eggs, which I never have, so when I use one of her baking recipes, I sub in an extra yolk for every two extra large eggs. The sweet, moist cake combined with the sweet tart fruit is amazing. Throw some lightly sweetened whipped cream on it and it takes it totally over the top.

You know the drill…. but I really stress it this time! GIT TO COOKIN’!

Cranberry Apple Cake

  • 1 12 ounce bag fresh cranberries
  • 1 1/2 to 2 cups chopped tart apple (it called for peeled, I didn’t bother peeling.)
  • 1/2 cup dark brown sugar
  • 2 tablespoons orange zest
  • 1/3 cup orange juice
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon ground cloves
  • 2 eggs, room temp
  • 1 cup sugar
  • 1 egg yolk
  • 1/2 cup unsalted butter, melted and cooled somewhat
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon orange oil (or 1 tablespoon orange zest)
  • 1/4 cup sour cream
  • 1 cup flour combined with 1/4 teaspoon salt and 1 teaspoon cinnamon
  1. Preheat oven to 325 degrees. Lightly grease a ten inch pie plate, if, like me, you don’t have that, use a DEEP 9 inch cake pan. Not the typical shallow kind but one at least 1 inch deep. Wilton makes them for a good price. You could also probably sub a 13×9 pan, but watch your bake time.
  2. In a medium bowl, combine the cranberries, apples, brown sugar, orange zest, orange juice,Β  cinnamon and cloves. Let sit while you make the batter.
  3. In a medium bowl, using a hand mixer on medium, beat the eggs for two minutes. Add in the sugar, butter, vanilla, orange oil (or zest), and sour cream. Beat just until combined.
  4. On low speed, add in the flour mixture. Beat just until combined.
  5. Pour the fruit mixture into the prepared pan. Smooth the top, then pour the batter over the top of the fruit. Smooth again.
  6. Bake at 325 for 55 to 60 minutes or until a skewer inserted in the middle comes out clean and the fruit is bubbly at the edges. Serve warm or at room temp. Then plan on making another. And another.

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Easy Caramel Apple Granola

 

Easy Caramel Apple Granola

Easy Caramel Apple Granola

Back when I was a kid (yeah, yeah, when dinosaurs roamed the earth and we wrote by chiseling on stone tablets), cereal was so much more fun. No one was worrying about whether it was gluten free, because no one knew what the heck gluten was. There was no panic over HFCS being used in cereals because we had the good stuff in our cereals… real sugar! Parents didn’t make their children start their days with food that was approved by our presidents wife (wth is up with that crap, anyway?); food that would carefully begin their days with a perfect balance of nutrients so that little Joey could go kick little Bobbys ass out on the playground when no one was looking because little Joeys mom and little Bobbys mom were in a feud over whose youth soccer league was better.
Nope… when I was a kid, we had far more fun being..well, kids. We ate Pop Tarts for breakfast (for the record, no, my son does not eat pop tarts for breakfast and yes, I know that makes me hypocritical. Ask me if I care. πŸ˜€ ), followed by a heaping bowl of something like Kaboom… aka round sugar shapes disguised with a bit of grain. Or maybe King Vitamin, aka, round sugary shapes disguised by a vitamin or two. Then there was the really fun stuff like Count Chocula, which one can only get now during the Halloween season (when the heck did Halloween become big business and even GET its own season, btw?) or one of my favorites, Super Sugar Crisp, well named because sugar made up 95% of its ingredients. In other words, damn, it tasted good! Now however, they have changed the name and the ingredients because the word sugar makes everybody freak out.
Did I forget to mention that was a child, we also played outside unattended, even after dark, and the police weren’t called on our parents, that if we acted up at school, our parents didn’t go in and blame the teacher, but actually disciplined us for what we did wrong and lets not forget the ever reliable, we walked five miles to school… uphill…. both ways.
All that being said, even when I was a kid, one of my favorite cereals has always been any type of granola. Granola has always had this strange rep as healthy. But guess what… it rarely is πŸ˜€ It has its good points nutritionally. Since it has a high proportion of fruit, nuts and grains, it has a fair amount of fiber and protein. But that comes with a price. It is also very calorie dense and if you use it like a “normal” cereal and just pour it in a bowl and douse it in milk, you will most likely end up with a 600 calorie bowl of breakfast. It’s better to use it more sparingly; portioned out for the kiddos or yourself in a baggie or mixed into yogurt, spooned over some ice cream or served as a snack with some cheese and fresh fruit.
When I got the idea for this granola, I was sure I would find 500 other incarnations of it online. But lo and behold, while there are caramel apple desserts galore, there was not one caramel apple granola that I found in like 20 pages of Google search. (Edited to add- my brother informed me that yes, there ARE a bunch of them and I realized that what I had googled was what I had originally intended to call this- caramel apple PIE granola. There are none of those, but alas, I’m not original in the other name. *sobs* Brothers! Always have to ruin ones fun!!) Yay for a brief moment of being unique!! I also originally intended to make this completely from scratch, but changed my mind. There are a TON of tasty, plain granolas out there for a decent price that are easily doctored up so I just rolled with that idea. I used my favorite plain granola- Cascadian Farms Fruit And Nut Blend. Then I added some salted caramel sauce (Trader Joes brand, but feel free to use homemade and to use a plain caramel sauce rather than salted), some chopped dried apple slices, some dried cherries, some roasted pistachio pieces for a bit of protein and crunch, mixed it all together and baked it for long enough to “set” the caramel. Let it cool, break it up and voila, you have the perfect snack!

You know the drill… πŸ™‚

Caramel Apple Granola

  • 4 cups (one 13.5 ounce box) of your favorite plain granola
  • 2 cups chopped dried apple slices (about 1.5 bags)
  • 2/3 cup dried tart cherries
  • 2/3 cup roasted pistachios (no shell)
  • 1 1/4 cups caramel sauce (homemade, store bought, salted or not; your choice)
  • whatever else makes you happy in the way of nuts or fruit. You could also add about 1/4 cup of flax or chia seeds or some wheat germ
  1. Preheat oven to 325 degrees. Lightly grease a baking sheet with cooking spray.
  2. In a large bowl, combine all dry ingredients. Drizzle the caramel sauce over the top and using either a large wooden spoon or just your hands, mix it all together until the granola is evenly coated.
  3. Spread out onto the prepared baking sheet. Bake at 325 for ten minutes. Take out of the oven and break the granola up turning the pieces over, as the bottom will be getting crispy. Bake for ten more minutes at 325. Don’t over bake this. Remember, the granola was already ready to go. You are just baking this to set the caramel.
  4. Place the pan on a rack to cool completely. When cool, break this up into bite sized pieces (or chunks if that’s the way you roll… I tend to prefer smaller pieces so I can use it in yogurt). This is NOT a completely dry granola. It will have a slightly tacky feel even after baking because of the caramel sauce.
  5. When this is 199% cool, store in a tightly covered container.

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Caramel Apple Bread Pudding

Caramel Apple Bread Pudding

Caramel Apple Bread Pudding



I’ve said before, and will probably say again because I’m getting old and like redundancy, that I used to have a love/hate relationship with bread pudding. Back before the world grew so much smaller (or larger depending on ones perspective) with the internet, recipes for bread pudding consisted of stale white bread, soaked in a custard base of plain milk. Raisins and cinnamon were usually added and then it was baked. British nursery food to the max. Great thing to feed a small child who likes bland or an invalid or say, someone with no taste buds who is also blind and can’t see the mushy mess in their bowl. The rest of us however would probably prefer something with a little oomph to it, some flavor, more than just soggy bread. And nowadays you can find whatever kind of bread pudding trips your trigger, including savory ones for that matter. But I prefer the sweet kinds for the most part.

So, being the time of year it is, I wanted to make one that fits the season and the flavors people love this time of year. If I do say so myself, I outdid myself with this one. This is sweet but not too sweet, crispy at the edges, covered in delicious satiny caramel as well as caramel bits inside plus tart sauteed apples all through it. This is damn good! It makes a ton though (you have to remember I have teen boys lol) so cut it in half if you’re not feeding a small country. I got a 2.5 quart baking dish and 3 ramekins from this. When I invent, I invent big lol.

You know the drill… πŸ™‚

Caramel Apple Bread Pudding

  • 8 large apples, peeled and chopped into bite sized chunks (I used Braeburn apples)
  • 1/2 cup unsalted butter
  • 1/2 cup sugar
  • 1/2 cup cream
  • 1 teaspoon cinnamon
  • 1 loaf Kings Brand Hawaiian Bread, cut into about one inch pieces
  • 6 eggs
  • 1 1/2 cup heavy cream
  • 1/2 cup milk
  • 1 tablespoon vanilla extract
  • 1/2 cup sugar
  • 1/2 cup dark brown sugar
  • 1 jar ( 12.25 ounces) caramel topping (or you can make homemade caramel sauce I simply went the easy route this time)
  • 1 bag Kraft caramel bits
  1. In a large pan, melt the butter. Add in the apple chunks and over medium heat, stir to blend with the butter. Cover the pan and turn the heat to medium low (about 3 on an electric stove). Let the apples cook until soft and about half of them have broken down and turned saucy. Stir in the cinnamon.
  2. Add the 1/2 cup sugar into the pan. Stir well. Pour in the 1/2 cup cream and cook over medium heat until the cream has cooked into the apples.Β Remove from heat and set aside.
  3. In a large bowl, beat the eggs until foamy. Pour in the 1 1/2 cups heavy cream, 1/2 cup milk and the vanilla extract. Whisk in the 1/2 cup sugar and 1/2 cup brown sugar. Dump the bread pieces into the cream mixture and stir well. Press down with a spoon to make sure all the bread is submerged in the liquid. Let sit for anywhere from 30 minutes to 60 minutes.Β  Pour the bag of caramel bits into the bread mixture and stir well.
  4. Meanwhile, preheat oven to 325 degrees. Grease either a 3 quart baking dish or a 2.5 quart dish and 3 8 ounce ramekins with butter.
  5. Pour half the pudding into the prepared pan(s). Cover with half the jar of caramel topping. Cover with another layer of pudding and more caramel sauce. If doing a 3.5 quart dish and ramekins, I’d suggest filling the ramekins first so you don’t end up with too much in the baking dish. Put a 13×9 inch pan half filled with hot water on the bottom rack of the oven.
  6. Bake pudding at 325 degrees for about 45 to 55 minutes for the ramekins (if you insert a butter knife in the middle and twist it, there should be no liquid there, just a moist pudding) and 90 minutes for the baking dish (same test for doneness)
  7. Let cool a little and serve warm, drizzled with more caramel sauce. Can also be served chilled. Reheats well in the microwave.

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