Isn't it a shame how fast time goes by on vacation? Well I am back to share some of the highlights of our trip with you. Sit back and enjoy the views. I have also included the link backs to the resorts, if you ever get a chance to visit Scottsdale, I would highly recommend these two resorts.
|We woke up to ducks, rabbits and road runners every morning. |
They greeted us on our walks to our breakfast at the Fairmont in Scottsdale everyday we were there, so tame.
|We had a beautiful fireplace in our Villa. The Fairmont is a 5 star Resort..|
|I had never seen so many Cactus plants in my entire life!|
|Some Cactus are older than 150 years like this one!|
|Down by the pond were baby chicks|
|This is the pool at the Sanctuary Camel Back Mountain Resort where were bused as a group for dinner that Saturday night.|
|The mountains in the background and view were just breathtaking.|
|We had several appetizers, one being a tomato bisque soup.|
|A fresh homemade pasta with sausage and cheese sauce, grilled chicken with sweet peppers, topped with ricotta cheese.|
|Ricotta gnocchi with marscapone cheese, black pepper parmesan sauce.|
|Merlot Prime Rib with a garlic and rosemary crust everyone raved over this one! We had a wonderful evening. As always they go by way to fast. We are now on to the last day of our stay.|
|Almost towards the end of our Tom car ride we stopped for some water and found this area that had a small outlet of water.|
|The desert is kind of scary to me, I was always looking for that rattlesnake... lucky for me I didn't see any since I am scared to death of them not to mention scorpions too!|
|Needless to say I got home and planted Cactus in my front yard (smile) Arizona inspired me!|
" The Mission" for great Southwest food. We had many appetizers like crispy cola pork for starters along with guacamole and chips we just loved the street corn! The entree was seared scallops, fillet, sweet potato fries, asparagus there was so much food.
A very busy place! We were so bummed out that they ran out of the parade of desserts. The best dessert on that menu, pumpkin bread pudding, it was a insanely delicious. We all got to try a tablespoon of it. I decided to recreate that dessert today and it came out delicious. Obviously not their recipe but close enough. The hot caramel rum sauce makes it super special! You will just have to hold on to this one for later in the fall but we just had to have more of this delicious dessert now!
Pumpkin Bread Pudding with a Caramel Rum Sauce
1 cup canned pumpkin (not pie filling)
2 cups whipping cream or whole milk
1/2 cup white sugar
1/4 cup brown sugar
1 vanilla bean seeds scraped or 1 tablespoon pure vanilla extract
4 cups of cinnamon bread cubes, cinnamon raisin bread
dash of pumpkin pie spice
Aluminum pan lightly oiled sprayed.
Break bread cubes up and place in the bottom of aluminum lightly oiled sprayed pan. Beat eggs, cream, sugars and vanilla with spice together.
Pour over bread cubes and let sit for 30 minutes. Preheat oven to 350 degrees. In the meantime make the caramel rum sauce.
Bake the bread pudding at 350 for at least 45 minutes to an hour (depending how thick you make it) or until the custard has set.
Caramel Rum sauce:
1 cup dark brown sugar
1/2 cup butter
1/2 cup heavy cream
1/4 cup rum
Combine all ingredients in a medium saucepan. Bring to a boil over medium heat, stirring occasionally. Turn burner to medium low and let sauce bubble for 3-4 minutes. Serve warm drizzled over the bread pudding.
Caramel Rum Sauce 2:
Unwrap 15 caramels and place them in a glass measuring cup. Add 2 tablespoon of rum and 1 tablespoon heavy cream or milk. Microwave 2 minutes stir and pour over the bread.
Try some of these other Southwest Recipes:
Tequilla Lime Grilled Shrimp
Grilled Lemon Lime Pepper Chicken and Vegetables
Southwest Crockpot Corn Pudding
Southwest Salad Potatoes
Southwest Sausage Cheddar Scones
Southwest Arizona Vacation and Pumpkin Bread Pudding
Southwest Tequilla Chicken
Homemade Flour Tortilla
Grilled Filled Avocado's