••••THE KENTUCKY DERBY!!••••

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••••THE KENTUCKY DERBY!!

••••ONION TIP!!••••

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••••ONION TIP!!

••••TO PREVENT CRYING WHEN ••••CHOPPING ONIONS, PLACE 

••••ONION IN MICROWAVE FOR 

••••30 SECONDS!! THAT'S IT!!

••••MOM'S DAY IS COMING!!!••••

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••••MOM'S DAY OF COMING!!

••••TRES LECHES BREAD PUDDING!!••••

(Source: kitchen-concoctions & photos also)

••••TRES LECHES BREAD PUDDING!!!

Tres Leches Bread Pudding
by Heather H. of Kitchen Concoctions: www.kitchen-concoctions.com
Prep Time: 20 minutes Bake Time: 30 minutes Serves: 8-10

Ingredients:
2 cups whole milk
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) can evaporated milk
5 large eggs
½ cup granulated sugar
1 teaspoon vanilla
1 teaspoon ground cinnamon
¼ teaspoon kosher salt
¾ cup room temperature butter, cubed and divided
12-13 cups torn croissants (about 20-24 croissants)

For Serving:
1 (14-ounce) can Dulche de Leche
2 cups freshly whipped cream

Directions:
Preheat oven to 400 degrees F. Generously grease a 9×13 -inch baking dish with 1-2 tablespoons butter. Set aside.

In a large bowl whisk together whole milk, sweetened condensed milk, evaporated milk, eggs, sugar, vanilla, cinnamon and salt. Set aside.

In a separate large bowl, toss together remaining cubed butter and torn croissants. Pour custard over bread pieces and stir just until bread is saturated. Add additional milk, if needed, to ensure the bread is completely saturated.

Pour bread pudding into prepared pan and bake at 400 degrees F, for 25-30 minutes, or until set. Allow bread pudding to cool for at least 15 minutes before serving.

Tres Leches Bread Pudding is best served warm or at room temperature, topped with Dulche de Leche and homemade whipped cream. Store leftovers for 3-4 days in the refrigerator.

••••HAPPY CINCO DE MAYO!!••••

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••••HAPPY CINCO DE MAYO!!

••••STAR WARS DAY!!••••

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••••MAY THE FOURTH BE WITH YOU!!

••••COPYCAT WENDY'S CHILI!!••••

(Source: theslowroasteditalian & photos also)

••••COPYCAT WENDY'S CHILI!!

Copycat Chili
MAKES 16 Cups  |  ACTIVE TIME 15 Min  |  TOTAL TIME 30 Min     

2 pounds 93% lean ground beef
2 teaspoon kosher salt, divided
1 teaspoon fresh ground black pepper
4 (8 ounce) cans tomato sauce
2 (15.25 ounce) cans pinto beans, rinsed and drained
2 (15.25 ounce) cans kidney beans, rinsed and drained
2 (14.5 ounce) cans fire roasted diced tomatoes with garlic
1 (7 ounce) can roasted green chiles, diced and peeled
2 teaspoons onion powder
2 teaspoons ground cumin
2 tablespoons New Mexico chili powder
1 tablespoon smoked paprika
pinch – 1 teaspoon crushed red pepper flakes
1 cup water

In a large 12 quart heavy bottom pot over medium high heat add ground beef, 1 teaspoon salt and pepper.  Cook until browned, drain drippings if necessary.  Add remaining ingredients.  Bring to a boil.  Reduce to simmer.

Simmer for 15 minutes.  Serve and enjoy!  

Cook’s Note:  Add more or less red pepper flakes to adjust to desired spiciness.  If you don’t like anything spicier than Big Red Gum, add a pinch.  If you like 4 alarm chili add more.

Honestly you could simmer for 3-4 hours.  I simmer for 15 minutes, I am quite impatient!  The flavor some together the longer it cooks, but trust me it taste delicious either way!