Strawberry White Chocolate Bread Pudding

  Cook Up Comfort  7 points OVEN

5 oz ciabatta bread , cut into 1” chunks, about 4 c total
3 T raisins
½ lb strawberries, hulled, Halved if small, quartered if large
1 t unsalted butter, melted
3 lg eggs
2 c reduced fat 2% milk
1 T granulated sugar
¾ t vanilla extract
1 ½ oz white chocolate, chopped
1 t powdered sugar

1. Spray 1 qt casserole dish with nonstick spray. Put one half of bread into dish, then scatter with ½ raisins, and ½ of strawberries. Scatter remaining bread on top and drizzle with melted butter. Top with remaining raisins and strawberries.
2. Beat eggs in medium bowl until frothy. Bat in milk, granulated sugar, and vanilla. Pour egg mixture over bread, making sure each piece is coated. Gently press bread into the liquid to saturate. Set dish aside 15 minutes to allow bread to soak up liquid.
3. Preheat oven to 350.
4. Bake pudding 30 minutes. Scatter white chocolate over top. Continue to bake until custard is softly set and bread is golden and crisped 15-20 minutes longer. Let cool 5 minutes. Place confectioners sugar in small sieve and dust top of pudding. Divide evenly among 6 bowls and serve warm. 

White Chocolate Peppermint Popcorn

                                                                                                   
 1/2 cup un-popped plain popcorn
1 cup white chocolate chips
2 t vegetable oil
1/2 t peppermint extract
1/2 cup crushed candy canes
salt to taste     Pop your popcorn using whatever method you prefer, stovetop, microwave, hot air popper, does not matter how you pop it.
    In microwave safe bowl, melt white chocolate chips, stirring after every 30 seconds to prevent burning.
    Stir in vegetable oil and peppermint extract, mix until lump free.
    Crush your candy canes, we used a resealable plastic bag and whacked with a rolling pin (also relieves tension and built-up aggression too). Whack until you have a rather finely crushed mixture.
    In large bowl add together popped popcorn, melted white chocolate mixture and candy canes. Stir until well blended, add salt to your desired preference.
    Wait a couple of minutes and the white chocolate will begin to gently harden, then dig in. Yield is approximately 10 cups.

Easy Crock Pot Candy

7 mins to make, serves 96                                                                                                                                    
2 lb white chocolate candy coating
6 oz white chocolate baking bar
12 oz white chocolate chips
3 cups unsalted peanuts
2 ½ cups small pretzel twists
                                                                                                                                                                          Optional: 1 cup candy coated pieces, crushed peppermint, caramel bits
Place white chocolate in a crock pot that has been set on low. Heat chocolate for 1-½ hours until melted. Uncover; stir. Stir in peanuts and pretzels, candy until incorporated. Drop by spoonfuls into mini baking cups. Allow candy to set for at least an hour.