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Creamy Texas Toast Points

1 baguette Italian bread
1 cup mayonnaise
2 teaspoons garlic powder
1 teaspoon black pepper
1 tablespoon fresh parsley, minced
1 tablespoon fresh oregano, minced
½ cup parmesan cheese, grated




Preheat oven to 400°F.


Cut Italian baguette into thin 1/8 inch slices and spread out on a baking sheet. Combine mayonnaise, garlic powder, black pepper, parmesan cheese, parsley and oregano in a bowl. Mix thoroughly. Spoon 1 teaspoon of flavored mayonnaise on each slice of bread and spread evenly. Bake in oven for about 5 minutes, or until the mayonnaise bubbles and turns slightly golden brown.

Beefy Bread Pinwheels

¼ to ½ pound New York strip steak
1 package puff pastry
1 tablespoon kosher salt
2 teaspoons pepper
2 teaspoons garlic powder
2 teaspoons dried oregano
2 teaspoons melted butter




Preheat oven to 350°F.


Prepare the beef by slicing a New York strip steak into very thin pieces against the grain. Place puff pastry that has come to room temperature on a non stick baking sheet. Layer meat evenly on the puff pastry, leaving about 1 inch uncovered along the edges of the dough. Season meat with salt, pepper, garlic powder, and oregano. Carefully roll the puff pastry into a long roll, making sure no meat is exposed. Lightly brush the roll with melted butter. Cook in oven for 25-30 minutes, or until the puff pastry is golden brown. Let the puff pastry rest before cutting into 1 inch pin wheels.

Mushroom Red Wine Sauce

1 cup sliced baby Portobello mushrooms
1-1½ cups of Merlot red wine
1-1½ cups chicken stock
2 tablespoons butter
1 sprig rosemary
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
2 tablespoons Italian seasoning




Melt butter in a medium sized saucepan over medium heat. Sauté mushrooms until tender. Add salt, pepper, garlic, rosemary, and Italian seasoning. Stir together. Add 1 cup of red wine and chicken stock. Reduce to medium low heat until sauce thickens, about 4-5 minutes. Serve as a sauce for meat dishes, or even over some pasta.

White Chocolate Chip and Peaches Bread Pudding

1 dry baguette, cubed (approximately 5 cups)
5 eggs
1½ cups milk
1½ cups heavy whipping cream
2 tablespoons sugar
2 teaspoons lemon extract
½ teaspoon salt
2 cups white chocolate chips
1 15-ounce can peaches cubes in natural juices
2 tablespoons of butter, cubed.




Preheat oven to 375°F.


Spray a 9x13 inch baking pan with non-stick spray. In a separate bowl, whisk together eggs, milk, cream, sugar, lemon extract, and salt. Add 1 cup of white chocolate chips and the peaches, including the juice. Add the cubed bread and soak. Pour mixture into the baking pan. Sprinkle the top of the bread pudding with chocolate chips and butter. Stir ingredients all together, so that chocolate chips are evenly distributed. Bake for 35-40 minutes, or until golden brown. Serve with a side of whipped cream and garnished with fresh mint.


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