Swiss Cheese Bread

 

Photo source:  Taste of Home

"This bread will receive rave reviews, whether you serve it as an appetizer or with a meal. For real convenience, you can make it ahead of time and freeze it!"  Comment from Taste of Home

Love this recipe and be trying these toppings soon.  It looks delicious!

Click here to go to the Taste of Home recipe page.

Copycat Olive Garden Breadsticks

Photo source:  Simply Recipes

 
"Olive Garden's breadsticks are the stuff of legends, in part because they're so fresh and warm. But these copycat breadsticks come out of your oven, hot and ready to brush with melted garlic butter." Comment from Simply Recipes

Love Olive Garden and these breadsticks!  

Click here to go to the Simply Recipes recipe page.

Angel Biscuits

 

Photo source:  Mom on Timeout

"These heavenly Angel Biscuits are lighter than air with a fluffy, soft interior that melts in your mouth. Truly the perfect side dish for breakfast or dinner! A delicious cross between my biscuit recipe and dinner rolls!

Angel biscuits are a magnificent combination of a biscuit and a dinner roll. These heavenly biscuits use three different leavening agents: baking powder, baking soda, and yeast to create a lofty, softer than air biscuit that honestly just melts in your mouth." Comment from Trish of Mom on Timeout

Looks like an easy recipe for made from scratch biscuits.

Click here to go to Trish's recipe page.

The Best Focaccia

 

Photo source:  Food Network Kitchen

"It's easy to make classic focaccia at home. Our version is airy and slightly chewy, with a delicate golden crust. A drizzle of salt water over the dough during the final rise gives the bread a deeper flavor."  Comment from Food Network Kitchen

Focaccia is not a bread that I have made before, but from checking out the recipe, it looks like it is much like making ay other bread.  I would love to make it!

Click here to go to the Food Network Kitchen recipe page.

Stuffed Pizza Bread

The photo says it all.  We make our own version of stuffed pizza bread and love it.  

There is another type of stuffed pizza bread that we make.  Instead of rolling it like a cinnamon roll, we bake the dough flat, like for a regular pizza. 

After the dough is baked and cooled, cut in half.

Make a pocket for stuffing by cutting the bread through the center, leaving the edges intact, like a pita pocket. Stuff with your favorite filling, top with cheese, reheat in the oven until the cheese is melty.

Our favorite filling is broccoli steamed with garlic, mixed with lots of parmesan and mozzarella cheese.  We have made several other versions . . . ham and cheese, turkey and cheese, italian sausage with peppers, onions, cheese and the traditional pizza ingredients . . . we love them all. Fillings can be made of anything that you love.  Even plain ole cheesy bread is awesome!

Either way you stuff your pizza, they make awesome appetizers, snacks or a meal. It is an excellent appetizer to take to a party.

The following recipe comes from The Italian Dish (link follows recipe).  Visit their website for more photos of the method for the pictured version of stuffed pizza bread.

Stuffed Pizza Bread
makes 2 loaves of pizza bread

You can make the dough the day before, let it rise and then refrigerate it.  Bring it to room temperature before proceeding with the recipe.  For the tomato sauce, just use whatever you like for pizza sauce. You can use a good canned tomato sauce, tomato puree, pizza sauce or even a marinara sauce if you want. Because you are using instant yeast, there is no need for a proofing step.

Ingredients:

For the dough:
1½ cups warm water
1 teaspoon instant (fast acting) yeast, like Rapid Rise
½ teaspoon sea salt or kosher salt
1 tablespoon extra virgin olive oil 
2½ cups flour (I used half AP flour and half bread flour)

For the pepperoni filling:
4 ounces pepperoni
½ cup tomato sauce
3 ounces (about 1 cup) shredded mozzarella

For the sausage filling:
½ pound sausage 
¾ cup diced onion
1 tablespoon extra virgin olive oil
2 garlic cloves, grated
½ teaspoon red hot chili pepper 
salt and pepper
½ cup tomato sauce
6 ounces fresh mozzarella, sliced

For the topping:
1 egg
2 teaspoons poppy seeds (optional) 

Instructions:

Make the dough:  In a large bowl, add the water, yeast, salt and oil.  Blend. Add most of the flour, reserving about ¾ cup.  Blend well.  I like to use my KitchenAid mixer with the dough hook for this.  Alternatively, you can use a heavy wooden spoon. Slowly add the rest of the flour in until you get a dough that doesn't stick to the sides or bottom of the bowl.  Add more flour, by tablespoon, until you get the right texture for the dough - not too dry, but not too sticky.  You can take it out of the bowl and finish it on the counter, kneading it to get the right feel.  

You will know the dough is done when it is not so sticky that it comes off on your hands but when it still feels slightly moist, like Play-Dough.  Put it in a clean bowl that has been sprayed with a little cooking spray or a teaspoon of olive oil.  Cover tightly with plastic wrap and let rise for an hour and a half.  If you are making the dough the day before, just pop it in the fridge at this point. Bring it to room temperature the next day before proceeding.

Line two baking sheets with parchment paper.  In a small bowl, whisk the egg with two teaspoons of water until well blended.  Set aside, along with a pastry brush.

For the pepperoni pizza:  My husband likes the pepperoni to be roasted before I assemble this bread. You don't have to do this, but it's a nice touch because it crisps up the pepperoni.  If you want to do this, just line a baking sheet with foil and roast the pepperoni for about 6 or 7 minutes at 400 degrees F.  Let cool a little.  Lower oven temp to 375 degrees F.

Divide the dough in half.  Roll out one half on a lightly floured surface with a rolling pin to a rectangle, about 15" x 10".  Transfer the dough to a parchment paper lined baking sheet.  Spread the ½ cup tomato sauce on the pizza dough, leaving about an inch perimeter.  Sprinkle the cheese on the sauce and place the pepperoni slices on top.  Fold the ends of the rectangle in slightly and then roll up the long end of the rectangle, forming the loaf.  Try to keep the loaf seam side down.  Brush with some of the egg wash and sprinkle 1 teaspoon of poppy seeds on top. 

For the sausage pizza:  Brown the sausage in a fry pan.  Remove the sausage and drain if there is a lot of fat, but don't wipe out pan.  Fry the onions in the oil gently until soft, about 5 minutes.  Add the garlic and fry for about one more minute.  Add the sausage, a little salt and pepper to taste and the chili pepper.  Blend well and allow to cool a little.

Roll out the other half of the dough on a lightly floured surface with a rolling pin to a rectangle, about 15" x 10". Transfer the dough to a parchment paper lined baking sheet.  Spread the ½ cup tomato sauce on the pizza dough, leaving about an inch perimeter.  Lay the mozzarella slices on top and then the sausage mixture.  Fold the ends of the rectangle in slightly and then roll up the long end of the rectangle, forming the loaf.  Try to keep the loaf seam side down.  Brush with some of the egg wash and sprinkle 1 teaspoon of poppy seeds on top. 

Bake the loaves about 25 - 30 minutes at 375 degrees F until golden brown on top. 

Let sit for 5 minutes before slicing and serving. 

Photo and Recipe Source: The Italian Dish

Cheese Toast from The Pioneer Woman

The Pioneer Woman always inspires me, but the episode I watched yesterday was especially good.  It was all about the preparation and storage of freezer meals.

Click here for the Food Network page on that particular episode with more recipes.

My favorite thing on this episode is her cheese toast that is very easy and looks delicious.  Too bad there was no photo to share.  If I can remember, when I make it, I'll take a photo.

Mushroom Cheese Bread

Photo source:  Taste of Home

This bread is like little french bread pizzas!

Love the ingredient combination, but you know you can add or remove ingredients so it matches your family's tastes.  I would add italian sausage and peppers.

Perfect recipe for a beginner in the kitchen . . . quick and easy!

This recipe comes from one of my favorite recipe sources, Taste of Home.
  
Click here to go to the recipe page.

Garlic Butter Bread Sticks

Would you believe these delicious looking bread sticks are made with puff pastry?

Puff pastry is an easy convenience food that we use often to make desserts and savory treats.

Ingredients

• 1 sheet thawed puff pastry (leave out on the counter for 30-40 minutes)
• 3 tbsp Italian garlic butter (or other compound butter)
• 3-5 pinches shredded Parmesan cheese

Directions

1. Preheat oven to 400 degrees
2. Lay out thawed puff pastry sheet on parchment lined baking sheet
3. Cut into ½ inch strips using a pastry cutter or pizza wheel 
4. Brush melted butter over all the strips
5. Separate & twist each piece; place back on parchment
6. Sprinkle with parmesan cheese
7. Bake 10-12 minutes
8. Allow to cool before moving from baking sheet

This recipe and photo comes from Gina from Kleinworth & Co. 

You can connect with Gina via

Blog, Facebook, Twitter, Google+, Instagram & Pinterest. 

Thank you for creating these awesome bread sticks Gina, your creativity is amazing!

Garlic Butter Croutons

There are times that I just crave a large salad with ham, cheese, olives, cucumbers and blue cheese dressing.  Salad doesn't have to be a boring bowl of lettuce and tomato!

Although I will settle for crumbled saltine crackers, I love fresh croutons on my salad.  Besides being so much better, making your own croutons is more economical.  Why throw away stale bread when you can make croutons?

With a little effort you can make a salad better than one from a restaurant.  Here's the perfect recipe for crispy, crunchy and flavorful croutons for your salad.  I would toss in a little parsley into the butter mixture for some extra flavor.

• Ingredients
• 
  
• 4 large slices white sandwich bread, cut into 3/4- to 1-inch pieces (about 4 cups)
• 3 oz. (6 Tbs.) unsalted butter
• 2 large cloves garlic, smashed and peeled
• Kosher salt

Directions

Position a rack in the center of the oven and heat the oven to 350°F.

Put the bread cubes on a large rimmed baking sheet. Melt the butter in a 1- to 2-quart sauce pan over medium-low heat. 

Add the garlic, mashing it gently with the back of a wooden spoon, and raise the heat to medium. Cook, stirring occasionally, until the butter is fragrant (the garlic may start to brown around the edges), 3 to 4 minutes. 

Remove from the heat and discard the garlic. 

Drizzle the butter over the bread cubes. Toss with your hands until the cubes are evenly coated. (Don’t worry if some crumble.) 

Spread them in a single layer and sprinkle with 3/4 tsp. salt. Bake until the croutons are a deep golden-brown, 15 to 17 minutes. Let cool completely. 

You can store the croutons in an air-tight container for up to 2 days or freeze for up to 3 weeks.

Source:  FineCooking.com

Homemade Ricotta / Herbed Ricotta Bruschettas

These recipes come from Ina Garten of the Barefoot Contessa. 

I loved the concept of making homemade ricotta . . . 

she made it  look so easy and I like being able to control the ingredients.  

The bread looked so delicious!  

No photos were provided on the Food Network website.

Ingredients

• 2 cups ricotta, store-bought or homemade (recipe follows)
• 3 tablespoons minced scallions, white and green parts (2 scallions)
• 2 tablespoons minced fresh dill
• 1 tablespoon minced fresh chives
• Kosher salt and freshly ground black pepper
• 1 round sourdough bread
• Good olive oil
• 1 whole garlic clove, cut in half
• Green Salad Vinaigrette (recipe follows)

Directions

Prepare a charcoal grill with hot coals or turn a gas grill to medium-high heat.

Combine the ricotta, scallions, dill, chives, 1 teaspoon salt, and 1/2 teaspoon pepper and set aside. Cut the bread in half and cut each half into 6 thick slices to make 12 slices total.

When the grill is hot, brush the bread with olive oil and grill on each side for 1 1/2 to 2 minutes, until lightly browned. Remove from the grill and rub each slice of bread with the cut side of the garlic clove. Sprinkle with salt and pepper and spread with the herbed ricotta. Serve 2 warm slices per person with the green salad on the side.

Homemade Ricotta:

• 4 cups whole milk
• 2 cups heavy cream
• 1 teaspoon kosher salt
• 3 tablespoons good white wine vinegar

Set a large sieve over a deep bowl. Dampen 2 layers of cheesecloth with water and line the sieve with the cheesecloth.

Pour the milk and cream into a stainless-steel or enameled pot such as Le Creuset. Stir in the salt. Bring to a full boil over medium heat, stirring occasionally. Turn off the heat and stir in the vinegar. Allow the mixture to stand for 1 minute until it curdles. It will separate into thick parts (the curds) and milky parts (the whey).

Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 to 25 minutes, occasionally discarding the liquid that collects in the bowl. The longer you let the mixture drain, the thicker the ricotta. (I tend to like mine on the thicker side, but some prefer it moister.) Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining whey. Use immediately or cover with plastic wrap and refrigerate. The ricotta will keep refrigerated for 4 to 5 days.

Gina's Pepperoni Bread

Bread is one of the greatest wonders of the world!  There is nothing like the making of fresh bread from working the dough to the smell of baking bread. I'm always looking for awesome bread recipes that can be used as appetizers or snacks.  

My imagination is going wild with ideas for variations to this recipe . . . but that's a future post.

Imagine a loaf of bread, assembled similar to a cinnamon bun, loaded with pepperoni and cheese or whatever filling you decide on.

I love that this bread can be made ahead and frozen for a future party . . . or make two at a time and put one away for a lazy day.

This recipe comes from my filing cabinet full of recipes and I have no idea where it came from!

Ingredients


Dough:

3 ¼ cups flour 
1 package (¾ tablespoon) yeast
¾ tablespoons salt
½ tablespoon sugar
1 1/3 cups warm water
2 tablespoons olive oil


Filling:

1 tablespoon olive oil
8 oz. shredded cheese, your favorite
Pepperoni


Egg wash:

1 egg 
½ tablespoon water
Garlic salt



Directions

• Mix flour, yeast, salt, and sugar in large bowl; stir until combined.

• Add warm water and olive oil; stir until dough forms.

• Cover bowl with plastic wrap. Rise at room temperature for 2 hours.

• Refrigerate dough for at least 2 hours.

• Roll dough out into rectangle on floured surface. Let rest.

• Spread cheese evenly over dough. Top with pepperoni.

• Roll dough tightly and fold edges inward and pinch.

• Let rest for 40 minutes, covered in plastic wrap.

• Preheat oven to 425 degrees.

• Whisk together egg and water, coat loaf with egg wash. (I use a smallish paint brush that is just used for baking.) Sprinkle with garlic salt.

• Bake bread for 30 minutes or until lightly browned and firm.

• Remove from oven, cool on wire rack, then slice.

Fruity Cream Cheese Muffins

Ingredients

1 1/4 C. flour
1 1/2 tsp. baking powder
1/2 tsp. salt
2/3 C. sugar
4 oz. cream cheese -- cut into 1/2-inch squares
1 egg
1/3 C. vegetable oil
1/2 C. milk
1 tsp. vanilla extract
1 C. frozen fruit (unthawed)

Directions

In medium bowl, sift together flour, baking powder and salt. Add sugar and mix well. Add cream cheese squares; coat well with flour mix. In another medium bowl, combine egg, oil, milk and vanilla. Add reserved dry ingredients and stir just until combined. Fold in frozen fruit. Preheat oven to 350 degrees. Fill greased muffin pans half full. Bake in preheated oven 20 to 25 minutes or until they test done.

Makes 10 to 12 muffins.

Sour Cream Muffins

Ingredients

1 C. sour cream
1 1/3 C. flour
2 tsp. baking powder
2 Tbs. sugar
1 egg yolk, beaten
1/2 tsp. soda
1/2 tsp. salt
1 egg white, beaten

Directions

Mix cream, sugar and salt. Add egg yolk and blend together. Sift flour, measure and then add soda and baking powder. Sift again. Add to creamed mixture and fold in egg white.

Bake in lined muffin tins at 350 degrees for about 10-12 minutes.

Yields 12 muffins.

Banana Bread Muffins

These simple muffins are a great breakfast treat or an easy snack. Make sure your bananas are super ripe: the blacker the better!

Ingredients

3 or 4 ripe bananas
1/3 C. melted butter
1 C. sugar
Raisins and/or nuts (optional)
1 egg beaten
1 tsp. vanilla
1 tsp. cinnamon
1 tsp. baking soda
Pinch of salt
1 1/2 C. flour

Directions

In a large bowl, smash bananas. Mix all the ingredients in, adding the flour last. Mix together with a fork. Pour mixture into a greased 4x8 loaf pan (muffin pan will do as well).

Cook at 350 degrees for 45 minutes or until desired color.

Something that I love to do with muffins and/or banana bread . . . ice them with cream cheese frosting . . . yum, try it some time . . . I posted the recipe that I use last week, check my blog labels for the post

Country Morning Muffins

Muffins are one of my favorite things! In the past week I have been searching for something that hits the spot since it seemed like everything was boring me . . . and muffins won. Now that I am in a muffin-obsessed mood, I'm on a quest for muffin recipes that I have not tried and will also post some of my favorite muffin recipes.

Here is one that you can vary by changing the type of fruit or add nuts, raisins, dried fruit . . . I like to make a basic batch of muffin batter, divide it up and make variations from one batch.


Ingredients

1 C. fresh or frozen fruit
2 C. all-purpose flour
4 tsp. baking powder
3/4 C. sugar
1 tsp. salt
2 eggs
1/2 C. butter, melted
1 C. milk
1/4 C. sugar
1/2 tsp. cinnamon


Directions

Cut fruit in small pieces. Combine flour, baking powder, 3/4 C. sugar, and salt into a mixing bowl. Stir in fruit until well blended. In a small bowl, beat eggs; add butter and milk. Stir into the flour mixture just to blend. Fill muffin cups 3/4 full. Sprinkle with 1/4 C. sugar and cinnamon.

Bake in 400-degree oven about 15 minutes.

Yield: 1 dozen muffins