Duff's Bread Pudding



1 C. warm water
1 C. non-dairy creamer
3 eggs
1/4 C. butter
1/2 C. sugar
1 tsp. vanilla
1/4 tsp. salt
4 slices white bread
1/4 C. raisins


Combine water and creamer. Add butter. Bear 30 seconds. Add sugar, vanilla, eggs and salt. Beat at high speed 1-2 minutes. Set aside. In non-greased casserole dish place 1-1/2 cup mixture and sprinkle with raisins. Add 4 slices bread cut 1" x 1". Toss lightly and add remaining mixture. Pour evenly over bread and sprinkle lightly with cinnamon. Bake at 325 degrees 40-45 minutes. Cool and top with Nutmeg Sauce. NUTMEG SAUCE 1/2 C. sugar 1 tbsp. cornstarch 1/2 tsp. nutmeg 1 C. milk 1/4 C. butter 1 tsp. vanilla In small pan combine sugar, cornstarch and nutmeg. Stir in milk and margarine. Cook over medium heat until mixture starts to thicken slightly. Add vanilla and stir constantly until thick. Do not boil. Remove from heat and pour over cooled bread pudding.

Outback Steakhouse Alice Springs Chicken



4 Chicken Breast 1/2" thick(maybe frozen) Chicken Breast should be skinless and boneless
Honey Mustard
6 Pieces of Bacon Sliced in Half and Fried Crisp
1/2 tsp McCormick Season All
1 C. Sliced Mushrooms (Canned or In Jar) drained
3 C. Shredded Colby/Monterey Jack Cheese
Parsley for Garnish


Rub chicken breast with Seasonal All and set aside to marinated for 1 hr. While the breast is marinating fry bacon crisp and drain. Shred cheese and set aside. Gather all other items together and make ready for the preparation. Take chicken from marinate and sauté on medium heat in pan with just enough oil to prevent sticking. Cook on both sides until a slight golden color and cooked in the middle but not dry. Remove from pan. Spread chicken breast with honey mustard, cover with a layer of mushrooms, three slices of bacon and then sprinkle with shredded Colby/jack cheese, chicken should be covered with shredded cheese. Pop in heated oven at 350 degree's or a micro just until the cheese melts. Sprinkle with parsley and extra honey mustard may be served on the side.

Honey Mustard
1/2 C. Prepared Salad Mustard
1/4 C. Honey
1/4 C. Light Corn Syrup
1/4 C. Mayonnaise

Blend all together until completely until smooth and free from lumps. The corn syrup may be adjusted depended on how sharp the mustard might be or to your taste.

Outback Steakhouse Queensland Chicken and Shrimp



1/2 C. milk
2 Tbsp butter
1/2 pint cream
1/4 tsp poultry seasoning
1/8 - 1/4 tsp cayenne (adjust to taste)
1/8 tsp white pepper
1/8 tsp onion powder
1/2 C. white wine
1 Tbsp garlic powder
1 lb. linguine
4 chicken breasts
8 oz shrimp
1 Tbsp olive oil


Mortar spices well. Put cream and milk in pan with butter and 1/2 spice mixture. Thicken and reduce, and set aside. Cook linguine to the al dente stage. Sauté chicken breasts with wine and remaining spices until done. Remove and set aside. Sauté shrimp in pan, adding wine if necessary. Serve each breast on a bed of linguine with shrimp. Cover with sauce. Serves 4.

Cracker Barrel Baby Carrots



2 lbs. Fresh Baby Carrots
1 tsp. Salt
1 Tbsp. Sugar
2 Tbsp. Margarine

Rinse carrots and place in a two quart sauce pan. Pour enough water in sauce pan to just cover the top of the carrots. Cover carrots with a lid place on medium heat and bring to a boil. Turn heat to low and simmer for 30 - 45 minutes until the carrots are tender when pricked with a fork. When carrots start to become tender pour half of the water off carrots and add salt, sugar and margarine. Place lid on pan and cook until completely tender but not mushy. More salt may be added if needed. Serve carrots along side your favorite entree. The kids will enjoy the little baby carrots. For some additional flair you might want to substitute brown sugar, and a dash of nutmeg will do wonders.

Tony Roma's Baby Back Ribs



1 cup ketchup
1 cup vinegar
1/2 cup dark corn syrup
2 teaspoons sugar
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon onionpowder
1/4 teaspoon tabasco pepper sauce


Combine ingredients in saucepan. Heat over high heat until boiling. Reduce heat, simmer 30-40 minutes until thick. Coat 4 pounds of baby back pork ribs, front and back, with BBQ sauce. Wrap ribs in aluminum foil. Bake at 300 degrees for 2 - 2 1/2 hours. Remove ribs from foil and smother with more sauce.Grill on hot barbecue for 2-4 minutes per side.