Sunshine Recipes | Shining My Light On Everyday Recipes (2024)

*Prepare this bread pudding the night before you want to make it, so all you have to do in the morning is turn on the oven! To make a family size recipe of this, double the recipe and use a 13x9in. pan.*

4 eggs
1 1/2 cups milk
3 Tbsp. brown sugar
1 tsp. vanilla extract
1 tsp. cinnamon
1/2 loaf day-old bread, cut into cubes
1/4 cup pecans, chopped

1. Coat an 8x8in. baking pan with cooking spray.

2. In a large bowl, whisk the eggs and milk. Add the brown sugar, vanilla, and cinnamon. Whisk until all ingredients are completely incorporated.

3. With a spoon, gently stir in the bread and pecans to the egg and milk mixture.

4. Pour the bread pudding into the 8x8 pan, cover with foil, and let it sit in the refrigerator overnight(or at least 1 hour).

5. When you are ready to bake the pudding, preheat the oven to 350 degrees. Leave the foil on the bread pudding and bake for 30 minutes. Remove the foil and bake for 10 more minutes.

Serve hot with syrup

Recipe adapted from the October 2009 Cosmopolitan magazine, "Cooking with Katie Lee" section.

1 8oz package cream cheese
1 cup mayonaisse
1/2 cup shredded monterey jack cheese
1 can chopped green chilies
1/4 cup canned diced jalapeno's
1/4 block of velveeta cheese, cut into slices
1/2 cup panko bread crumbs

Directions

1. Preheat the oven for 400 degrees. Mix the first 5 ingredients in a large bowl.

2. Spread into a 9 inch baking dish. Lay the velveeta slices on the top to cover the whole thing.

3. Sprinkle the bread crumbs over the cheese. Bake for 25-30 minutes or until the bread crumbs are browned. Serve with crackers or veggies. :)

Read More --->

4 boneless skinless chicken breasts
1/2 cup plain greek yogurt
1/4 cup shredded parmesan cheese
2 Tsp. italian seasoned bread crumbs

1. Preheat oven to 425 degrees. In a small bowl, mix together cheese and yogurt.

2. Place chicken breast on a baking pan and spread the cheese and yogurt mixture over the top.

3. Evenly sprinkle the bread crumbs on top of the chicken.

4. Bake for 20-30 minutes. Serve and enjoy!

Ingredients

8 oz. mushrooms, sliced 1 inch thick

1 lb. fresh green beans

1 1/2 Tbsp Olive Oil

1 Tbsp. Balsamic Vinegar

Directions

1. Preheat oven to 450 degrees.

2. Cut ends off green beans.

3. Put sliced mushrooms and green beans in a gallon size ziploc bag, add olive oil and balsamic vinegar and shake until coated.

4. Arrange green beans and mushrooms on a large cookie sheet. Cook 20-30 minutes, until the beans are tender and crispy. Season with salt and pepper and serve hot!

Ingredients

1 cup mayonaisse (I only use Hellmans)

1/4 cup buttermilk

1/4 bunch fresh cilantro

1 jalapeno, deseeded (or half seeded, depends on your heat preference)

2 TBSP white vinegar

1 package ranch dressing powder (Hidden Valley is the best, my opinion)

1/4 cup jalapeno salsa

Directions

1. Throw everything in a blender and blend until mixed!

*the seeds in the jalapeno are what give the jalapeno the spice. I take out half the seeds. If you take out all the seeds, you still have a yummy jalapeno flavor!*

Ingredients

Sun- Dried Tomato and Basil Laughing Cow Mozzarella Cheese

Smoked Salmon

Wheat Thins

Cauliflower

Graham Cracker Crust (I bought pre-made)
1 pint or 2 1/4 cups heavy whipping cream
2 (8oz) blocks cream cheese, softened
2/3 cup sugar
1/2 tsp. salt
1 TBSP. lemon juice
2 tsp. vanilla extract
1 package Oreo's, you will be using two "rows" of the cookies, crushed :)

*To crush Oreo's, put them in a blender or food processor and process them until they are crushed. This is the part where you decide if you want finely ground Oreo's or chunks, it's all up to you!*

1. Pour heavy whipping cream into a bowl and whisk until it's frothy and a little thicker than what you started out with. It only takes about 2 or 3 minutes. Set aside.

2. In a separate bowl, add cream cheese, sugar, salt, lemon juice and vanilla and mix until smooth.

3. Add the heavy whipping cream to the cream cheese mixture and gently mix together.

4. Gently fold the crushed Oreo's into the mixture until incorporated.

5. Pour the cheesecake/Oreo mixture into the graham cracker crust and refrigerate for at least 1 hour or overnight.

Read More --->

Inspired by 54th Street's Gringo dip.

Read More --->

Ingredients

3 cups shredded cooked chicken
1 tsp. ground cumin
1/2 tsp. salt
1/4 tsp. garlic powder
1 cup shredded mexican cheese

Quick Tip: Shredded Chicken

Purchase a chicken already roasted from the store and shred.
To make your own: place 1 pound boneless skinless chicken breasts in a steamer pot over boiling water and steam for 10 to 15 minutes, until cooked through. Cool slightly and then use a fork to shred it apart.

1. Combine spices in a medium sized bowl.

2. Add chicken and combine. Add cheese.

Serve as chicken for tacos, quesadillas, or nachos

*12-30-2013 Update: I have found baby dill pickles make for the crunchiest and most delicious dip*

Ingredients

1 8oz block of cream cheese, softened to room temperature

16 oz jar baby dill pickles, drained very well. I also recommend patting the pickles dry.

1 2.25oz jar of dried beef (found by the tuna/canned meat)

Directions

• In a food processor, coarsely chop the beef.

• Add the pickles and coarsely chop.

• After the beef and pickles are chopped, pour into a bowl and stir in the cream cheese by hand.

• If you do not have a food processor, chop up the pickles and beef with a knife and stir into softened cream cheese.

This dip is best served after being in the refrigerator at least an hour or overnight, so all the flavors and meld together.

Serve with ritz crackers.

Ingredients

1 dozen hard- boiled eggs, peeled
4 oz of smoked salmon
2 Tbsp. mustard
2 Tbsp. olive oil mayonaisse (use whatever mayo you prefer, I just love this kind)
Juice of half a lemon
Dried dill, for garnish (completely optional)
Capers, for garnish (optional as well)

Directions
*To hard-boil eggs, place eggs in a large saucepan with water. Bring to a boil, cover and remove from heat. Cool and then peel.*
1. Slice eggs in half, horizontally, and carefully remove the yolks, putting them in a food processor or blender.

2. Add the smoked salmon, mustard and mayonaisse to the yolks and blend.

3. Transfer egg mixture to a bowl and add the lemon juice, mixing gently.

4.To achieve how the picture looks, pipe the mixture into the egg whites using a larger star tip, top with a caper and sprinkle a pinch of dill on each egg. Or, spoon the mixture into the egg whites, top with a caper and sprinkle a pinch of dill!