Blueberry Bread Pudding

blueberry bread puddingIs it cold where you are? We are cold. It is snowy. So when I got this month’s Secret Recipe Club assignment I knew it would be some good home cooking comfort food. This month my assignment was Teaspoon of Spice a joint effort by two dietians, Serena and Deanna, with lots of healthy goodies to eat. Of course it is so hard to choose, but the most fun part is just that. I perused the entire blog, pinned my favorites, and then eventually chose the Blueberry Bread Pudding. I have never in my life made bread pudding, but I have made baked French toast, and you know what it was pretty similar. My hubby especially liked this one, but I think we all agreed it is something I should definitely make again.

  • 3 cups low-fat milk
  • 3 eggs
  • 1/2 cup sugar
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon cinnamon
  • 10 slices whole grain I used 5 white bread slices, and 5 flax-seed bread slices.
  • 2 cups frozen blueberries (not thawed)

1. Grease a 13×9 dish. Pre heat oven to 350 degrees.

2. Cut bread into cubes.

3. Whisk together milk, eggs, sugar, vanilla, and cinnamon. Stir in bread and blueberries. Let soak for 15 minutes.

4. Pour into pan bake for 70 minutes.

5. Serve warm with ice cream, whipped cream, or cream.

Secret Recipe Club

Paprika Chicken & Potatoes

Paprika Chicken & PotatoesGood morning, good morning. What are you up too this bright and shiny day? Me, I am here to tell you it’s Secret Recipe Club time! This month seemed to whisk right by, but that is probably because we took December off to enjoy the holidays. This month my Secret partner was A Couple in the Kitchen, a lovely blog by, you guessed it a couple that cooks together. Many, many recipes to choose from, so I decided to pick a nice dinner dish. Obviously, as you can tell from the title, I went with the Chicken, Sweet Onion, and Potato Paprika. It had the most perfect crispy skin. We made very few changes, but we did dip it in Ranch dressing, one of our most used condiments for sure, my kids just love Ranch dressing!

2 split chicken breasts, with skin and bone – I used chicken legs with back attatched
1 large sweet onion, chopped roughly – I used Red Onion
3-4 small potatoes, cut into bite-sized pieces
1/4 cup olive oil
1 1/2 tablespoons Hungarian hot paprika
1 1/2 tablespoons Hungarian sweet paprika
1 teaspoon cinnamon
1 teaspoon cayenne pepper


1. In large mixing bowl mix together olive oil , paprika, cinnamon and cayenne. Toss in potatoes, onions and chicken and toss until everything is nicely coated. Place in greased casserole dish, potatoes and onion mixture on bottom, chicken on the top.

2. Bake for 40 minutes at 550 degrees. My oven actually doesn’t go this high. We baked for 50 minutes at 500 degrees.

3. Eat and Enjoy!
Secret Recipe Club

Reindeer Poop

Reindeer Poop- Caramel CheetosThe Secret Recipe Club time has come again. When I got my blog assignment Juanita’s Cocina I gave a little happy yelp. I have visited this blog many a time already. I have pinned many a recipe. That doesn’t mean narrowing it down to one was any easier. I still wanted to make every dang recipe there was. As our Christmas tree is up and holiday music is playing, it seemed fitting to make myself something Christmassy. Although this didn’t last, I will be making another batch closer to the actual day. Reindeer Poop. So good. The kids of course had a lot of fun with this too, many a” man, this poop tastes good,” or “are you cooking poop? It sure smells tasty,” came out of their cute little mouths. Mom , got in on the action too. Potty talk , can sometimes be fun. So try this one out. A wonderful addition to the yuletide snack table.

P.S- Jen, I think your title Reindeer Poop was very creative, so we are sticking with it!

  • 1 bag puffy Cheetos
  • 1 cup butter
  • 2 cups packed brown sugar
  • 1/2 cup corn syrup
  • 1/2 tsp. baking soda

1. Lightly spray large baking tray ( I used my turkey roaster) with cooking spray. Spread out your Cheetos.

2. In large pot melt butter with brown sugar and corn syrup. Bring to a boil over medium-heat and boil for 5 minutes. Stir often as it will burn easily. remove from heat and whisk in baking soda. Pour over Cheetos and toss to coat.

3. Bake for 1 hour at 250 degrees. Stir every 15 minutes. Remove to wax paper and cool.

4. Eat and enjoy!

Mozzarella Caprese Omelet

Tomato, Cheese, Basil OmeletOctober, one of our busiest months. It has been flying by, and I am here to tell you what time it is. It’s Secret Recipe Club time. I found the perfect quick and easy meal to fit our time constraints this month. I honestly rarely make omelets, and after making this I was left wondering why. My whole family loves eggs, they are quick , easy and a little more elegant than the usual scrambled or fried. This Recipe was found at my assigned blog Creative Kitchen and let me tell you I spent a lot of time reading over there. We actually have a lot in common, we both home school 3 kids, we both love Disney, and as we are thinking of taking a trip to Disney World soon I got a lot of helpful tips! We are experts at Disneyland, Disney World now that is a different story! YEs, I had a super fun time this month reading all about their homeschooling and Disney Adventures!

Now on to the recipe, the great thing is it uses ingredients that you can find in most homes, so you can go make yourself this omelet, right now!

  • 1 Tbsp. butter
  • 2 eggs
  • Salt and pepper to taste
  • 1/2 cup mozzarella cheese, or less if you don’t want it quite so cheesy
  • 1 Roma tomato, chopped
  • 2 Tbsp. Fresh basil, chopped

1. Melt butter on high heat in small fry pan. Swirl around so it coats the entire bottom of pan. (Don’t brown).

2. Beat eggs with salt and pepper, add to pan. Turn down heat. Gently scrap sides of omelet to let uncooked portion of egg run down side.

3.Place half of the cheese, tomato, and basil on half of the eggs. Flip over second side of eggs to top the fillings. Place second half of cheese and basil on top of eggs and cover with a lid. Keep cooking until eggs are cooked through and cheese is melted. Remove to serving plate and top with remaining tomato.

4. Eat and enjoy!