Piggy Pudding

My mom and I were watching the Food Network and Paula Dean was having a Piggy Party. One of the things she made was piggy pudding. It sounded kind of wierd but good at the same time.

16 link pork sausages
4 to 5 tart apples, peeled, cored, and sliced
1 (7 1/2-ounce) package yellow cornbread mix, batter prepared according to package directions
1 cup maple syrup, for serving

Preheat oven to 450 degrees F.

Cook sausages in a skillet until done, piercing with a fork to let out fat. Drain and then arrange in a 9-inch square baking dish. Layer sliced apples on top. Pour corn bread batter over all and bake for approximately 30 minutes or until corn bread is done. Serve with warm maple syrup.

It was good. You could chop your sausages into bite size pieces and add more apple or omit the sausages.

It was like a pigs in a blanket. I would rate it a 9

Banana Stuffed French Toast

A couple of months ago I was watching Down Home with the Neelys' on the Food Network and they were making banana stuffed french toast. It looked so good and I have been dying to make it. While my mom and sister Kimberly were in town a few weeks ago it was time to make it. It was so good and can be done with about any fruit or filling that you like.

4 tablespoons butter
1/4 cup light brown sugar
Pinch ground cinnamon
3 ripe bananas, peeled, cut into 1/2-inch-thick rounds
4 ounces cream cheese, room temperature
1 large unsliced loaf French bread, bread cut into 8 slices
4 large eggs
1/2 cup heavy cream
1 1/2 cups whole milk
2 teaspoons ground cinnamon
1 teaspoon rum extract
Nonstick cooking spray
Confectioners' sugar, for garnish
Maple syrup, for garnish

Preheat oven to 350 degrees F.


Melt butter in a heavy bottomed skillet over medium heat. Once butter is melted add the brown sugar and pinch of cinnamon. Stir with a wooden spoon until the sugar melts into the butter and becomes a sauce. Add bananas and toss together. Let cook until the bananas are soft and incorporated into the sauce. Remove to a bowl and let cool completely. Once cool, add cream cheese and mash with a wooden spoon.

Using a paring knife, cut a 2-inch-long slits in 1 side of each bread slice, cutting 3/4 of way through bread and creating pocket that leaves 3 sides of bread intact. Divide banana mixture equally among the bread pockets.

In a large bowl, add eggs, heavy cream, milk, cinnamon and rum and whisk to combine. Pour mixture into a 13 by 9-inch casserole dish. Put the bread into the egg mixture and let soak for 3 minutes, turning occasionally. Remove the bread from egg mixture, using a spatula, letting the excess drain off.

Spray a wire rack with nonstick spray and put the rack on a baking sheet. Put the bread on the rack and transfer to the oven.

Bake the French toast until it is golden brown and filling is hot, about 25 minutes. Transfer the toast on a serving platter and garnish with confectioners' sugar and maple syrup.

My mom thought that the crust was too crispy, which I kind of liked because the middle was super soft with all the filling. You could cut the crust off of your bread and do it that way.

I would rate this about a 9 or 9.5. Definately try.