Strawberries & Cream Bread

This is one of my favorite breads to make & it's a slice of this makes one perfect, super delicious breakfast. Try it toasted with a smidgen of butter or cream cheese on top if you really want to do it up.  

Strawberries & Cream Breadprintable version at bottom of postmakes 1 loaf

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Ingredients:

• 1/2 cup butter, softened
• 1 cup sugar
• 8oz cream cheese, softened
• 2 eggs, room temperature
• 1 teaspoon vanilla extract
• 2 cups bread flour (all purpose can also be used)
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup buttermilk
• 2 cups fresh strawberries, chopped

Instructions:
Preheat oven to 350 degrees. Grease & flour a 9x5 inch loaf pan. With an electric mixer, cream together butter, sugar, & cream cheese. Mix the eggs in one at a time, & then stir in vanilla.  
In a separate bowl, mix together the flour, baking powder, baking soda, & salt. Combine the flour mixture with the wet mixture; add buttermilk & stir just until combined.  Do not overmix!  Gently fold in strawberries.  The mixture will be thick.  
Bake for 45-55 minutes.






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Citrus Cream Cheese Pull Apart Rolls

My husband has loved orange rolls ever since I first met him. But, he rarely has them because I've just never really been a fan.  Every once in a while, when I have a coupon or there is a good sale going on, I'll pick up a can of the refrigerated kind in the can.
And, to think of it - maybe that's why I never cared for them.  I'm not a huge fan of pre-made stuff like that, so it's really not a surprise.  When this month's Secret Recipe Club assignment of Barbara Bakes came along, my husband was glancing at the screen as I was scrolling past her citrus rolls and spoke up - I want those!!  

They were quite convenient for me to make too - I was able to whip them up right after he pointed them out because I already had the ingredients on hand. I have a stockpile of Rhode's frozen dinner roll dough from a double coupon event at Harris Teeter (I got them for free - woohoo!) & I have been looking for new ways to use them up.  I adapted it a little bit to fit our tastes & what I had on hand as well.  Not having to run out to the grocery store is always a plus! Like instead of low-fat cream cheese, I used the full-fat I already have on hand.  Plus, I just like the taste of full fat better.  I know, I'm bad.  In addition, I opted to skip the dried fruit on the top. 

I wasn't even going to try one, and made these entirely for my husband & children to gobble up.  But, with all the compliments I was hearing - I had to try one.  Surely they couldn't be that great.  Oh dear - they were!

These orange rolls are oh-so-good.  Plus, they are quite simple & cost efficient to prepare.  This recipe makes 2 cake pans (or small casserole dishes - or heck, one large pan) full, and they reheat beautifully too!  

Citrus Cream Cheese Pull Apart Rolls

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(makes 36 small rolls)adapted from Barbara Bakes
Ingredients:

• 18 frozen dinner rolls dough - such as Rhodes
• 1/4 cup butter or margarine, melted
• 1 cup sugar, divided
• 1 (8oz) package cream cheese, softened
• the juice & zest from one medium orange
• the juice & zest from one med-large lemon
• 1 large egg
• 1 cup confectioners sugar

Instructions:
Thaw dough at room temperature for 45 mins to 1 hour.  Cut rolls in half.  Place all the halves, cut side down, in the bottom of each of 2 9-inch cake pans that have been sprayed with cooking spray or Baker's Secret.  Brush the melted butter evenly over the rolls, cover, & let rise for 30 minutes in a draft-free area.

Meanwhile, combine 1/4 cup granulated sugar, cream cheese, orange juice, & egg in a bowl; beat with an electric mixer at medium speed until well blended.  Pour the cream cheese mixture over the rolls.  Combine 3/4 cup of granulated sugar & the orange & lemon zest in a bowl.  Muddle with a fork until the sugar takes on the color of the zest.  Sprinkle evenly over the rolls.  Cover, and let rise until doubled in size - between 1-2 hours, depending on the temperature & humidity in your kitchen.  
Preheat your oven to 350 degrees.  Bake the rolls in the preheated oven for 20 minutes.  Remove; cover with foil, and return to the oven for an additional 5 minutes, or until center of rolls is done.  Remove from the oven, and let cool for 15 minutes.  Combine the lemon juice & powdered sugar with a whisk, and drizzle evenly over the citrus rolls.
Overnight Method-
After pouring the cream cheese mixture over rolls, cover & refrigerate for up to 12 hours.  Gently remove the wrap & sprinkle with the sugar/zest mixture.  Let stand at room temperature for 1-2 hours, or until dough has doubled in size. Proceed with recipe as directed.

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Brown Sugar Bacon Stuffed Waffles

It's that time again...

This month's assignment took me over to Veronica's Cornucopia & the wonderful variety of recipes she has over there.  There were several that caught my eye, but in the end - it was between the brown sugar bacon waffles & 'not your grandma's' chocolate sheet cake'.  
Bacon!
Yep.  That's what did it for me.  

A while back - the Mr. and I were watching television.  I had maneuvered the remote control, so it was on Diners, Drive-Ins, & Dives.  They were showing some diner on there that served waffles which were stuffed with strips of bacon.  How cool is that?!
That episode came to mind when I was in the kitchen prepping the bacon. Hey, why not just leave it whole?  So, that's what I did.  Thank you, Food Network :)

Next time I make these, I think I'm going to lay a couple of pieces of bacon in there halfway - so half of it is hanging out, and you see it better.  But, this works perfectly - and it's so good!  

If you don't have a waffle maker, then I'm sure you could adapt a little with a simple pancake recipe encased in bacon too.  Now, doesn't that sound delicious?
The brown sugar is bacon & the waffle/syrup combination is so good.  The mix of the flavors is perfect, and the result is one amazing breakfast.  Or don't eat it for breakfast & stuff it with sandwich toppings.  I bet that would be good!
However you serve it - it's gonna be good.

Bacon Stuffed Waffles

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Ingredients:
For the batter:

• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/4 cup brown sugar
• 2/3 cups vegetable oil
• 4 large eggs
• 2 teaspoons vanilla extract
• 2 1/2 cups buttermilk

For the bacon:

• 10 slices of bacon
• 1/4 cup brown sugar

Instructions:
Preheat oven to 375 degrees.  
Line baking sheet with foil & spray with non-stick cooking spray.  Arrange bacon in a single layer on the baking sheet.  Sprinkle generously with brown sugar.  Place in the upper thrid of the oven & bake until sugar is caramelized & bacon is brown & crispy, about 10-15 minutes.  Remove from oven.  Immediately remove bacon slices using a pair of tongs.  Work quickly or they will stick.  Place them on a cutting board (not paper towels - they will stick!) to cool.
Set up your waffle iron on a level surface & turn on to preheat.  
In a large bowl, combine flour, baking soda, baking powder, salt, & brown sugar.  Whisk to blend.  
In a medium bowl, whisk together eggs, oil, buttermilk, & vanilla extract.  Add the wet ingredients to the dry ingredients  & fold.  Stir gently until combined.  Try not to overmix the batter or the waffles will become tough.
Pour your batter into the waffle maker.  Set a few slices of bacon in the batter - either all the way in or halfway out (whichever your preference).  Cook the waffles per your waffle maker's instructions.  
Serve with butter & syrup.







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Prosciutto Breakfast Pastries

I love these healthy & portable breakfasts that I came up with, served on a portion controlled pastry shell.  The slight sweetness of the pastry along with the saltiness of the prosciutto & the savoriness of the eggs & green onions makes this on-the-go breakfast a real winner in my book.
It's even pretty.  

They are prepared very easily.  Don't let the step of scoring the pastry dough confuse you.  Refer to this recipe for my Apple Strudels for a photo demonstration of what you do.  The step is the exact same on both recipes.

Click here to get the printable recipe card for the breakfast pastries.

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Olive Garden Breadsticks

In yesterday's post, I showed you how to make Seafood Alfredo straight out of Olive Garden, but WAY better.  I talked about how the Alfredo sauce for the recipe made a little bit more than what the pasta dish needed because I liked to make extra for breadsticks.  I just LOVE the Olive Garden breadsticks dipped in the Alfredo sauce.  My mama got me to eat my breadsticks turned upside down, that way that buttery spicy topping hits your tongue first.  And you know, Mama is always right.  :)

Some of you might even be more excited about the breadstick recipe than you are about the Alfredo.  I understand.  Those breadsticks are good!
Here we go - my copycat version of Olive Garden breadsticks.  You must try them now.  You do not need to live another day without these in your mouth.  

Olive Garden Copycat Breadsticks

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*Makes between 12-16 breadsticks, depending how thin you roll them.  Unless you're like me and my first time making them.  I ended up with 10 Olive Garden hoagies
**I make mine in my breadmaker because - well, I love my breadmaker.  You can make it the traditional way by following the first 3 steps here, then rolling them out into breadstick shapes, and letting rise for 45 mins before baking.
Ingredients:
For the Breadstick Dough:

• 1.5 cups warm water
• 1 package active dry yeast OR 2 1/4 teaspoons bread machine yeast
• 4 1/4 bread flour (use all purpose if it's not available)
• 2 tablespoons unsalted butter, melted
• 2 tablespoons sugar
• 1 tablespoon salt

For the topping:

• 1 stick unsalted butter, melted
• 2 teaspoons garlic powder
• 1 teaspoons salt

Instructions:
In your bread machine, add all the ingredients as instructed by your bread machine manufacturer.  Usually its the liquids first, followed by seasonings, then flour - and very last you make a well in the flour and add the yeast.
Set your bread machine on the 'dough cycle'.
When the dough is done, pull of pieces of dough and roll into strips.  Remember, they will get bigger after they have risen, so roll them out thinner than a typical breadstick to give room for them to grow.  Place on a greased baking sheet.  Set in a warm, draft-free area & let rise 45 minutes.

Preheat your oven to 400 degrees.
Bake in the preheated oven for 12-15 minutes.
While the breadsticks are baking, combine the topping ingredients.  As soon as the breadsticks come out of the oven, brush the topping all over the breadsticks - saturating them with the yummy buttery concoction.  Let cool for a couple of minutes before serving.

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Cheddar Garlic Buttermilk Biscuits

A lot of you have made, and have raved, about my Mama's Buttermilk Biscuits.  If I could only eat one food for the rest of my life - those would be my picking.  Seriously.

Mama's biscuits are the bees knees.  

Let's pretend for a moment that biscuits fell in love.  Just go with me on this!  If my Mama's biscuits fell in love with a Red Lobster biscuit - this would be their love child.
I have no other words to describe this.  Just try them.  Now.

Cheddar Garlic Buttermilk Biscuits

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Ingredients:

• 2 cups self rising flour
• 1/4 cup vegetable shortening (like Crisco)
• 3/4 cup whole buttermilk
• 1.5 cups cheddar cheese
• 1 teaspoon garlic salt
• 1 tablespoon garlic powder + 1 tsp garlic powder
• 1 stick unsalted butter

Instructions:
Preheat your oven to 500 degrees.
Using your fingers, work the shortening in with the flour in a large bowl until the flour appears crumbly, about the size of little peas.  Stir in the buttermilk & shredded cheddar with a wooden spoon.
Lightly dust your countertop with a little flour.
Pat the dough down into a neat rectangle, no reason to do any kneading really.  Using a pizza cutter, slice the biscuits into 8-10 squares.  Place the biscuits into a greased cast iron pan or if you don't have one, a round cake pan or any casserole dish will do, with the sides of the biscuits just touching.
Melt 4 tablespoons of the butter and stir in the tablespoon of garlic powder and garlic salt. Pour on top of the biscuits.    Bake for 15 minutes, or until nicely browned.
Melt the rest of the butter.  Add the teaspoon of garlic powder and stir.  Brush the mixture on top of the biscuits once they come out of the oven.
Inhale. Repeat.

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Country Ham Stuffed Biscuits

Ok - so I have re-invented the country ham biscuit.  Instead of the traditional way of slicing the biscuit in half, & placing a slice of ham inside - I have diced the country ham up & baked it inside of the biscuit!
Yes - I said INSIDE of that biscuit.  Mercy, is it good!

Country Ham Stuffed Biscuits

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Ingredients:

• the dough from Mama's Buttermilk Biscuits
• 8-10 slices of country ham, diced

Instructions:


Add the diced country ham to the biscuit dough at the same time as you add the buttermilk.  Stir with a wooden spoon.  

Dump the dough on a flat surface & form into a rectangle with your hand, just like you do in the recipe for Mama's Biscuits.  Cut into 8 or 10 squares using a pizza cutter.  If you want to have round biscuits, spin them with both hands on a flat surface to give them a circular appearance.

Place in a cast iron skillet if available - if not, use a casserole dish or cake pan.  Drizzle about 3 tablespoons of melted butter onto the uncooked biscuits.

Cook in an oven preheated to 500 degrees for 12-15 minutes.  Brush the tops with a few more tablespoons of melted butter.

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Cream Cheese Danish

Pastry.  Ahhh, pastry.  Who doesn't love pastries?  I'm sure there are pastry haters out there - but they are just weird.  If you are one of those anti-pastry weirdos - well, then - sorry I called you weird.  Or maybe I'm not, just pretend I am.
Danishes are at the top of the pastry love list for me.  And, danishes filled with cream cheese??  Yes, please.  

Now, don't be overwhelmed. They really aren't as hard as people presume. Let me walk you through it.
Cream Cheese Danish

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Ingredients:
For the Sweet Roll Dough:

• 1 cup warm milk
• 1/2 cup sugar
• 1.5 teaspoons salt
• 2 eggs
• 1/2 cup butter, melted
• 2 1/4 teaspoons yeast (equivalent to 1 packet of yeast)
• 3.5 cups of bread flour (or all purpose if you can't find bread)

For the Cream Cheese Filling:

• 8oz cream cheese, softened
• 1/4 cup sugar
• 2 egg yolks
• 2 teaspoons lemon juice
• 1 tablespoon vanilla extract
• 1/4 teaspoon salt

For the Glaze:

• 1 cup confectioners sugar
• 2 tablespoons milk
• 1 tablespoon melted butter

Instructions:


Now, for the dough - I used my bread machine.  You can also knead it all by hand, letting it rise for a couple of hours in a warm location covered by a towel.  For the bread machine, combine all ingredients as recommended by the manufacturer of your bread machine.  Usually, it's the liquids first, followed by the spices, flour, & make a well in the center of the flour for the yeast.  Set the bread machine on the dough cycle.

After the dough is finished, beat together all of the filling ingredients until smooth & creamy.  

Roll the dough into a long rectangle.  I actually just use my hands for this instead of a rolling pin.  Get it as even across as possible.  Roll it up into a log from the long ends in - making one super long roll across your counter.

Using a very sharp knife, cut the roll into 1 inch rounds.  Shape them a little with your hands & put them on a lightly greased baking pan.  Glass baking pans, or stoneware work best.  If you use a metal one, use wax paper if possible underneath & watch them closely while baking to prevent burning the bottoms.

Using your fingers, make a well in the center of each one to hold the filling.

Spoon some filling into each danish.

Bake at 350 degrees for 13-17 minutes.  Allow the danishes to cool completely before glazing.

Whisk together the glaze ingredients in a small bowl.  It should be smooth, and thin enough to drizzle.  Add a bit more milk if it seems to thick.  Using the back of a spoon, drizzle the glaze across the danishes.  

Eat & Repeat.

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