Chocolate Cherry Bread Pudding

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During the winter months, do you ever crave fruits that are unavailable, or so you think? This was the case with the fresh cherries I craved and desperately wanted to use to bake this Chocolate Cherry Bread Pudding. I love fresh cherries, and I was so sure it would be quite a while until I could buy them. But about 2 weeks ago, as I walked into the grocery, I found them! I had no idea I would be able to find fresh cherries during the winter months! I was so excited because I had this idea to make a bread pudding with some left over bread I had, and I wanted to make it with a Valentine's Day theme! I thought about several ways to put the bread pudding together. I know I needed chocolate, of course, and something red. So I had that handled. But should I make the bread chocolate? What kind of chocolate? Should I cut the cherries? Should I slice or chop them? Will the left over cuban bread I have work ok?
So, I gathered all my ingredients together, looked through a few web pages, and a couple cookbooks. I have made bread pudding a few million times, but I wanted to know the best way to use the chocolate. Should I melt it over the bread and mix it in? Should I drizzle it over the baked bread pudding? Should I dip the cherries in it first?  And the cherries. Should I use them whole? Cut them in half? Cook them to make a juice?
So what did I end up with?  A bread pudding with pockets of chocolate, flavor bursts of whole fresh cherries,and raw sugar sprinkled over the top for a surprise little crunch. It is amazing, and a great dessert to bake for Valentine's day! It is easy to make and I know you will love it!

 Chocolate Cherry Bread Pudding
(printable recipe at end of post)
(makes 6 servings)
5-6 cups stale Bread, chopped into cubes
2 teaspoon Butter
12 ounces Fresh Cherries
6 ounces Milk Chocolate 
2 cups Milk 
4 eggs
1 teaspoon Vanilla
2 teaspoon Cinnamon
1/2 teaspoon Nutmeg
1/3 cup Raw Sugar 

Cut bread in to small bite size pieces. Butter a 2-3 quart dish, and place bread cubes in dish. Set aside.

Wash and pit the cherries. Set aside.

Chop chocolate into small pieces. I used the Milk Chocolate bar from Trader Joe's. Set aside.

Mix together the milk, eggs, vanilla, cinnamon and nutmeg.

Distribute the cherries and chocolate chunks in the dish with the bread and mix thoroughly.

Sprinkle the sugar onto the bread pudding mix. Pour the milk mix over the bread. Press the bread, cherries and chocolate down in to the milk mix if needed.

Bake at 350℉ for 30-40 minutes. Make sure the custard has set up. You can test it by sticking a toothpick into the mix. If it is not ready, cook a little longer, in 10 minute intervals. 

Let cool or enjoy it hot! It tastes great either way!

Thanks for joining me today! I hope you will try this Chocolate Cherry Bread Pudding! 

Here are some other ideas for Valentine's Day that you might enjoy!:

Valentine Chocolates w/ a Cookie Butter Center 

Simple and Sweet Heart Sugar Cookie

Valentine Pretzels

Author: The Freshman Cookprint recipe

Chocolate Cherry Bread Pudding

prep time: 30 MINScook time: 40 MINStotal time: 70 mins

INGREDIENTS:

• 5-6 cups stale Bread, chopped into cubes
• 2 teaspoon Butter
• 12 ounces Fresh Cherries
• 6 ounces Milk Chocolate
• 2 cups Milk
• 4 eggs
• 1 teaspoon Vanilla
• 2 teaspoon Cinnamon
• 1/2 teaspoon Nutmeg
• 1/3 cup Raw Sugar

INSTRUCTIONS:

1. Cut bread in to small bite size pieces. Butter a 2-3 quart dish, and place bread cubes in dish. Set aside.
2. Wash and pit the cherries. Set aside.
3. Chop chocolate into small pieces. I used the Milk Chocolate bar from Trader Joe's. Set aside.
4. Mix together the milk, eggs, vanilla, cinnamon and nutmeg.
5. Distribute the cherries and chocolate chunks in the dish with the bread and mix thoroughly.
6. Sprinkle the sugar onto the bread pudding mix. Pour the milk mix over the bread. Press the bread, cherries and chocolate down in to the milk mix if needed.
7. Bake at 350℉ for 30-40 minutes. Make sure the custard has set up. You can test it by sticking a toothpick into the mix. If it is not ready, cook a little longer, in 10 minute intervals.
8. Let cool or enjoy it hot! It tastes great either way!

http://www.thefreshmancook.com/2017/01/chocolate-cherry-bread-pudding.html

Created using The Recipes Generator

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Southwest Chipotle Pulled Pork Naan Bread Pizza / #SundaySupper / #Nourish2Flourish

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Southwest Chipotle Pulled Pork Naan Bread Pizza is one long recipe title, but it is one of the quickest, freshest meals you will ever put together! What's the secret?  You start with the Southwest Chipotle Nourish Bowl, which comes stuffed full of healthy, fresh veggies like cauliflower, kale, kohlrabi, and sweet potatoes. It also includes a Chipotle Corn Salsa and shredded Cheddar Cheese! Add some pizza sauce to the corn salsa, spread it on a piece of Naan bread, add the fresh veggies from the Nourish Bowl, top it with pulled pork, add cheese and dinner is ready! Three pizzas from one Nourish Bowl! Wow!
I think it is pretty much a given that life today is hectic and to find something to eat that is tasty, quick and healthy is a struggle. You will find that the Nourish Bowls are each a healthy meal in themselves with no need to add anything if you don't want. They are deliciously, wonderfully, perfect for any meal of the day, whether it is breakfast, lunch, dinner or a snack.  It would be great to take a Nourish Bowl for lunch at work, knowing that it will be ready to enjoy in 3-4 minutes, giving you extra time for you! Visit Mann's Nourish Bowls website to see the large variety of bowls that are available. You will want to try all of them!

Southwest Chipotle Pulled Pork Naan Bread Pizza

(printable recipe at end of post)
(Makes 3 pizzas)

1/4 - 1/2 pound Shredded Pork

Southwest Chipotle Nourish Bowl

3-4 pieces Naan Bread
4 tablespoons Pizza Sauce 

Shredded Mozzarella Cheese

Sprinkle a pork loin with garlic powder and cook it in the oven at 350 degrees until it reaches 140 degrees. Take it out of the oven and let it sit until it reaches an internal temperature of 160 degrees. When it is done, shred some pork for your pizzas. You will only need about 1/4 to 1/2 pound of the loin for the pizzas.

Open Nourish Bowl. Remove packet of Chipotle Corn Salsa and Cheddar Cheese. Add 4 tbl. of water to bowl. Microwave 3-4 min

While the veggies are cooking, pour the salsa packet and the pizza sauce in to a bowl and mix together. 

Divide the salsa/pizza mix between the three naan bread. Spread mix onto the bread, as close to edge as you can. Add additional sauce directly to the bread, if needed.

Remove the veggies from the microwave and add them to the top of the sauce on each pizza.  

Add the pulled pork on top of each pizza.

Sprinkle mozzarella and some of the cheddar on to each pizza.

Bake at 350 degrees for 15-20 minutes.

 Remove from oven, slice and enjoy!

I am so glad you stopped by today! 
Keep reading to see all the tasty Nourish Bowl recipes created  by fellow Sunday Supper members! Then scroll down some more for info on Nourish Bowls and a fun giveaway!

Nourish Bowls

• Cooking for One with Mann’s Nourish Bowls by Take A Bite Out of Boca
• Easiest Southwest Chipotle Tacos by Recipes Food and Cooking
• Easy Curry Cauliflower Rice Bowl with Egg by Renee’s Kitchen Adventures
• Gluten Free Family Dinner with Nourish Bowls by Cricket’s Confections
• Healthy Dinner Solutions for the Late-Shift by Cindy’s Recipes and Writings
• Healthy Eating on the Go by Wholistic Woman
• How to Eat Like a Foodie and Stay Healthy by Go Epicurista
• How to Eat Well When You Don’t Feel Up To It by Monica’s Table
• How to Fit Veggies into a Jam-Packed Week with Nourish Bowls by Casa de Crews
• How To Prepare Fresh Healthy Meals In A Snap by Dizzy Busy and Hungry
• Keeping Fit with a Pesky Sweet Tooth by That Skinny Chick Can Bake
• Monterey Risotto Enchiladas by Moore or Less Cooking
• Nourishing a Healthy Soul by Family Foodie
• Olive Oil-Poached Salmon Over Cauli-Rice Curry by Culinary Adventures with Camilla
• Sesame Sriracha Bowl with Kimchi Tofu by kimchi MOM
• Smokehouse Brussels Sprouts with Shrimp by Cooking Chat
• Smokehouse Steak Quiche by Grumpy’s Honeybunch
• Southwest Chipotle Tuna Bowls with Pico De Gallo by Simple and Savory
• Southwest Chipotle Grilled Chicken Bowl by The Chef Next Door
• Southwest Chipotle Pulled Pork Naan Bread Pizza by The Freshman Cook

Plus meet Gina Nucci, aka Gina Broccolini, one of the third generation family owners of Mann Packing - the creators of Nourish Bowls - in a Sunday Supper Movement Interview Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

I hope you will try one (or two!) of these fantastic Nourish Bowls! For more information, stop by the Nourish Bowls Facebook page, and you can check them out on Twitter, Instagram, Pinterest, and Youtube!




Join Sunday Supper today, January 22 at 4pm EST for a Facebook Live segment! Family Foodie will be making one of her famous breakfast bowls using Nourish Bowls! There will also be a giveaway of a prize pack from Nourish Bowls! Click Sunday Supper to join in the fun!


This post is sponsored by Nourish Bowls in conjunction with a social media campaign though Sunday Supper LLC. All opinions are my own.


Author: The Freshman Cookprint recipe

Southwest Chipotle Pulled Pork Naan Bread Pizza
INGREDIENTS:
• 1/4 - 1/2 pound Shredded Pork
• Southwest Chipotle Nourish Bowl
• 3-4 pieces Naan Bread
• 4 tablespoons Pizza Sauce
• Shredded Mozzarella Cheese
INSTRUCTIONS:
1. Sprinkle a pork loin with garlic powder and cook it in the oven at 350 degrees until it reaches 140 degrees. Take it out of the oven and let it sit until it reaches an internal temperature of 160 degrees. You will only need about 1/4 to 1/2 pound of the loin for the pizzas.
2. Open the Nourish Bowl and pull out the packet of Chipotle Corn Salsa and the packet of Shredded Cheddar Cheese. Set aside. Add 4 tablespoons of water to the bowl. Place in microwave and heat for 3-4 minutes.
3. While the veggies are cooking, pour the salsa packet and the pizza sauce in to a bowl and mix together.
4. Divide the salsa/pizza sauce mix up between the three naan breads. Spread the mix onto the breads, coming as close to the edges as you can. If you would like more sauce, add additional pizza sauce directly to the naan bread.
5. Remove the veggies from the microwave and add them to the top of the sauce on each pizza.
6. Add the pulled pork on top of each pizza.
7. Sprinkle mozzarella and some of the cheddar on to each pizza.
8. Bake at 350 degrees for 15-20 minutes.
9. Remove from oven, slice and enjoy!
http://www.thefreshmancook.com/2017/01/southwest-chipotle-pulled-pork-naan.html
Created using The Recipes Generator

 

Celebrate It! Blog Link Party

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Welcome to Celebrate It!

 

Hi everyone! I am so glad you are here, and I appreciate you stopping by!

I know it is winter in most places, but here in North Carolina, I am crossing my fingers that the rest of the season is as mild as it is today. Can't beat 60 degrees for the cold months! I'll take it! 

Thanks for linking up!

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25 Football Party Recipes 

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The Crafty Blog Stalker 

 

Lasagna

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Recipe Treasures 

Simple Coffee Cake

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Little house Living 

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Spicy Party Nuts / #SuperBowlFood

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No matter if you are a hosting your first party, or you have been the "hostess with the mostess" for years, you are going to want these Spicy Party Nuts at your next shindig! Especially your football parties! This recipe comes from a favorite grocery store of mine here in North Carolina~Lowes Foods! Every day they have activities in their store where they demonstrate how to make different recipes, and a copy of the recipe is available in the store. A lot of the recipes are made with local ingredients, which I love, and that is the case with this recipe. 
These nuts are warmed in the slow cooker, and while you are preparing for the party, the slow cooker does the rest. These nuts can be made ahead of time, and served a few days later too! 

Spicy Party Nuts
(printable recipe at end of post)
1 pound Pecan Halves
1/4 cup melted Butter
1 tablespoon Chili Powder
1 teaspoon Salt
1 teaspoon Dried Basil
1 teaspoon Dried Oregano
1 teaspoon Dried Thyme
1/2 teaspoon Onion Powder
1/4 teaspoon Garlic Powder
1/4 teaspoon Ground Cayenne Pepper

Set your slow cooker to high. Allow it to heat for 10 minutes. Pour the nuts into the slow cooker, and drizzle the butter over them. Mix until all the nuts are coated with the butter.

Mix in a few of the spices. Stir the nuts until they are all covered evenly. Mix in a few more of the spices, and stir again. Continue until all spices are added, and evenly covered.

Place the lid on the slow cooker and cook on high for 15 minutes. Drop the temperature to low, remove the lid, and cook until the nuts have a crisp glaze on them. The nuts should be stirred a couple times during this process to prevent any burning. This should take 1 1/2 to 2 hours.

 Place nuts on a parchment or foil covered baking sheet to cool.

Enjoy your Spicy Party Nuts! Stop back next Monday, Jan.23 for the sweet version of these nuts!

Next Recipe Post

Friday, January 20th

Chocolate Cherry Bread Pudding~A Valentine's Day Dessert! 

Hope to see you then! 

Don't Forget about Celebrate It!

Blog Link Party!!!

Every Thursday at 9pm and ends the following Monday at midnight! Come link up and share with us!

Here are some other Football Party foods you might have missed:

Chocolate Football Cookies

Pork Meatball Mini Subs

Thanks for visiting!

Author: The Freshman Cookprint recipe

Spicy Party Nuts

INGREDIENTS:

• 1 pound Pecan Halves
• 1/4 cup melted Butter
• 1 tablespoon Chili Powder
• 1 teaspoon Salt
• 1 teaspoon Dried Basil
• 1 teaspoon Dried Oregano
• 1 teaspoon Dried Thyme
• 1/2 teaspoon Onion Powder
• 1/4 teaspoon Garlic Powder
• 1/4 teaspoon Ground Cayenne Pepper

INSTRUCTIONS:

1. Set your slow cooker to high. Allow it to heat for 10 minutes. Pour the nuts into the slow cooker, and drizzle the butter over them. Mix until all the nuts are coated with the butter.
2. Mix in a few of the spices. Stir the nuts until they are all covered evenly. Mix in a few more of the spices, and stir again. Continue until all spices are added, and evenly covered.
3. Place the lid on the slow cooker and cook on high for 15 minutes. Drop the temperature to low, remove the lid, and cook until the nuts have a crisp glaze on them. The nuts should be stirred a couple times during this process to prevent any burning. This should take 1 1/2 to 2 hours.
4. Place nuts on a parchment or foil covered baking sheet to cool. Serve and enjoy!

http://www.thefreshmancook.com/2017/01/spicy-party-nuts-slow-cooker.html

Created using The Recipes Generator

 

  

Pomegranate Champagne Cocktail

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Today I thought it would be fun to share my version of a Pomegranate Champagne Cocktail with you! I think it would be perfect for any celebration, but it is definitely the right color for enjoying on Valentine's Day! This yummy cocktail is also my entry in the Stirrings "Stir It Up" Holiday Blogger Mixology Contest!
This is a simple concoction of Pomegranate Cocktail Mix and Champagne, and you are going to love it!

 Pomegranate Champagne Cocktail
(printable recipe at end of post)

1 fresh Strawberry
1 fresh Orange Slice
1 fresh Lemon Slice
1 fresh Lime Slice
Crushed Ice
Simple Pomegranate Martini Cocktail Mix (from Stirrings)
Champagne
3 fresh Cherries (with stems)


Slice the orange, lemon, and lime. In a large mixing glass pour crushed ice, 3 shots of Pomegranate Mix, and 3 shots of Champagne. Stir. Pour into serving glass, but without the ice. Drop the 3 cherries in to the glass. 

Garnish the glass with  the orange, lime and lemon slice, and strawberry. Enjoy!

If you live in the Raleigh area, like I do, you can find Stirrings products in any Food Lion Grocery. To find a retailer that sells Stirrings products near you, check out this store locator. 
and.....
Don't forget to follow Stirrings on: Facebook, Twitter, Pinterest,  Instagram, and RSS Feed.

 

Author: The Freshman Cookprint recipe

Pomegranate Champagne Cocktail

INGREDIENTS:

• Simple Pomegranate Martini Cocktail Mix (from Stirrings)
• Champagne
• 3 fresh Cherries (with stems)
• 1 fresh Strawberry
• 1 fresh Orange Slice
• 1 fresh Lemon Slice
• 1 fresh Lime Slice

INSTRUCTIONS:

1. Slice the orange, lemon, and lime. In a large mixing glass pour crushed ice, 3 shots of Pomegranate Mix, and 3 shots of Champagne. Stir. Pour into serving glass, but without the ice. Drop the 3 cherries in to the glass.
2. Garnish the glass with the orange, lime and lemon slice, and strawberry. Enjoy!

http://www.thefreshmancook.com/2017/01/pomegranate-champagne-cocktail.html

Created using The Recipes Generator

Celebrate It! Blog Link Party!

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Welcome to Celebrate It!

Thank you for stopping by today! I am so happy you are here!

Share a post with us. We want to know what you are celebrating!

I hope life is treating you well!

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Ear Muff Oreo Cookies

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My Thoughts, Ideas, and Ramblings

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 Before After Flooring Part 4

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Lolly Jane

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BBQ Filet Beef Tips / #SundaySupper

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These BBQ Filet Beef Tips are one of my favorite meals. I first had this meal many moons ago at my favorite restaurant in Las Vegas. Whenever my husband and I celebrated birthdays we would go to this special spot. It was out in the middle of the desert, and the owners had turned the old ranch house into a restaurant I will never forget. It was charming and rustic, and they had a huge open grill where they cooked the steaks. They made their steak tips with sirloin instead of filet, but because we are talking about lean beef this week, I wanted to make this plate using my favorite cut of beef, filet mignon.  This meal is easy to make, the beef tips melt in your mouth, and it's the perfect meal to celebrate a special occasion!

BBQ Filet Beef Tips

(printable recipe at end of post) 

1 Baking Potato
Oil
10 ounce Filet Mignon Steak
Butter
2-3 Mushrooms, sliced
2-3 Onion Slices
BBQ Sauce 

Cut the steak into small bite size pieces. Discard any fatty pieces. I do not think it is necessary to season the filet. It has a wonderful flavor on its own. However, if you want to season it, now would be the time.

Wash the potato, cut in half lengthwise. Cut each half in half. Cut slices, rinse slices with cold water and place each slice on a baking sheet. I only put them on the baking sheet because when I am frying them I want to fry similar size pieces together. Fry in a medium size pan on the stove with medium high heat. When they are brown enough, place them on a paper towel to drain. Season with salt if desired.

Cook the steak on medium high in a frying pan with a pat of melted butter.

In a separate pan, melt a pat of butter and fry the mushroom and onion slices.

Serve with a side of BBQ sauce, and enjoy your special meal!

Thank you for stopping by today! I hope you enjoyed this recipe! 
Special thanks to Sarah, blogger at The Chef Next Door for hosting today's very tasty event!
Scroll down to find a lot more tasty and delicious lean meat recipes from the Sunday Supper family.

Appetizers, Soups, and Salads

• Baked Kibbeh with Yogurt Sauce by Food Lust People Love
• Italian Wedding Soup by Hardly A Goddess
• Lighter Tex-Mex Albondigas Soup by The Weekend Gourmet
• Spaghetti and Meatball Soup by Cricket’s Confections
• Steak Taco Salad Wonton Cups by Caroline’s Cooking
• Thai Steak Salad with Noodles by Positively Stacey
• Warm Steak Salad by Food Done Light

Lean Ground Beef Recipes

• Cheeseburger Stew by Our Good Life
• Cheesesteak Bruschetta by The Food Hunter’s Guide to Cuisine
• Clean Eating Sloppy Joes by A Mind “Full” Mom
• Old Fashioned Porcupine Meatballs by Turnips 2 Tangerines
• Shepherd’s Pie by Simple and Savory
• Smothered Hamburger Steaks by Grumpy’s Honeybunch
• Spaghetti Squash with Chili by Recipes Food and Cooking

Mains

• BBQ Filet Beef Tips by The Freshman Cook
• Beef Broccoli Pasta by Wholistic Woman
• Beef Ddukboki (Non-Spicy Sautéed Korean Rice Cakes) by kimchi MOM
• Beef Steak Fajitas by Asian In America
• Beef Vegetable Stir-Fry by Cindy’s Recipes and Writings
• Black Pepper Beef with Broccoli and Noodles by Sunday Supper Movement
• Easy Sriracha Beef Cauliflower Rice Bowls by Family Foodie
• Skinny Beef Enchiladas with Creamy Avocado Sauce by Mindy’s Cooking Obsession

Sandwiches and Wraps

• Asian Steak Lettuce Wraps by The Chef Next Door
• My Big Lean Greek Beef Wrap by Go Epicurista
• Slow Cooker Tuscan French Dips by A Kitchen Hoor’s Adventures
• Spicy Beef Lettuce Wraps by Pies and Plots
• Spicy Beef Tacos by Hezzi-D’s Books and Cooks
• Steak and Eggs Wraps by Eat, Drink and be Tracy

Steaks

• Baked Chicken Fried Steak by Dizzy Busy and Hungry
• Chile Lime Flank Steak Tacos by The Redhead Baker
• Filet Mignon with Roasted Vegetable Salad by A Day in the Life on the Farm
• Flank Steak Roulades by That Skinny Chick Can Bake
• Flank Steak with Chimichurri by Monica’s Table
• Roasted Garlic Sirloin Steak with Rosemary by Cooking Chat
• Swiss Steak by Palatable Pastime

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Author: The Freshman Cookprint recipe

BBQ Filet Beef Tips

prep time: cook time: total time:

INGREDIENTS:

• 1 Baking Potato
• Oil
• 10 ounce Filet Mignon
• Butter
• 2-3 Mushrooms, sliced
• 2-3 Onion Slices
• BBQ Sauce

INSTRUCTIONS:

1. Cut the steak into small bite size pieces. Discard any fatty pieces. I do not think it is necessary to season the filet. It has a wonderful flavor on its own. However, if you want to season it, now would be the time.
2. Wash the potato, cut in half lengthwise. Cut each half in half. Cut slices, rinse slices with cold water and place each slice on a baking sheet. I only put them on the baking sheet because when I am frying them I want to fry similar size pieces together. Fry in a medium size pan on the stove with medium high heat. When they are brown enough, place them on a paper towel to drain. Season with salt if desired.
3. Cook the steak on medium high in a frying pan with a pat of melted butter.
4. In a separate pan, melt a pat of butter and fry the mushroom and onion slices.
5. Serve with a side of BBQ sauce

http://www.thefreshmancook.com/2017/01/bbq-filet-beef-tips-sundaysupper.html

Created using The Recipes Generator

Celebrate It! Blog Link Party!

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Welcome to Celebrate It!

I am so happy that you stopped by! It is exciting that the new year is here, and I am looking forward to so many grand adventures! How about you? Do you have big plans for the year?! I hope you will share them with us here at Celebrate It!

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Spinach Dip Bread Bowl

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Just 2 Sisters 

Passive Savings Plan

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Recipes and Ramblins with The Tumbleweed Contessa

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