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Archive for the ‘Breads’ Category

So I found a copy cat recipe for red lobster’s cheddar bay biscuits on a new website I’ve found: The Girl Who Ate Everything. Lots of yummy looking recipes on this site; I will definitely be trying more, as this one was very good. Both John and I thought they were close to the real deal (and here’s a note: the more butter you put on them, the more they taste like the one’s at red lobster’s…not sure that is good though, lol). Here is the recipe (makes one dozen):

 

Biscuits:
  • 2 1/2 cups Bisquick
  • 4 Tbsp cold butter
  • 1 cup cheddar cheese, shredded
  • 3/4 cup milk
  • 1/4 tsp garlic powder
Butter Glaze:
  • 3 Tbsp butter
  • 1/2 tsp garlic powder
  • 3/4 tsp dried parsley flakes
Directions
  1. Preheat your oven to 400 degrees.
  2. Lightly grease or line one cookie sheet with parchment; set aside.
  3. Combine Bisquick with cold butter in a medium bowl using a pastry cutter (I just used 2 forks). Don’t worry about mixing too thoroughly; there will be small chunks of butter in the mix about the size of peas.
  4. Add cheddar cheese, milk, and garlic powder. Mix by hand until combined, but don’t over mix.
  5. Drop 1/4 cup portions of the dough onto the lightly greased or parchment lined cookie sheet.
  6. Bake for 13-15 minutes in preheated oven until the tops of the biscuits begin to turn light brown.
  7. While the biscuits are baking, melt butter is a small bowl in the microwave.
  8. Stir in garlic powder and dried parsley flakes.
  9. Use a brush to spread the garlic butter over the tops of all the biscuits.
  10. Sprinkle a little kosher salt on the freshly coated biscuits.

 

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I made this dish the other night along side the roast chicken and green beans mentioned in my previous post…it was pretty yummy! Who doesn’t love roasted garlic???

 

Ingredients

  • 1 (14 oz) package seasoned bread cubes
  • 4 tbs unsalted butter
  • 1 large yellow onion, chopped
  • 2 large celery stalks, chopped
  • 1/4 tsp salt
  • 1/8 tsp freshly ground pepper
  • 12 ounces ground breakfast sausage
  • 1 3/4 cups water
  • 1/4 cup roasted garlic
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1 tbs chopped fresh sage (or 1 tsp dried)
  • 1 tbs chopped fresh thyme (or 1 tsp dried)

Directions

  1. Preheat oven to 350
  2. Spray a 9×13 glass baking dish with cooking spray
  3. Put bread cubes in large bowl
  4. Melt 1 tbs butter in large skillet over medium high heat. Add onion, celery, salt, and pepper to cook, stirring occasionally till the onion is browned 8 to 10 minutes; pour mixture over bread cubes when completed
  5. Set the same skillet over medium heat and put sausage in the pan. Cook the sausage, breaking it apart into smaller pieces with a wooden spoon, till browned (about 5 mins)
  6. Using a slotted spoon, transfer sausage to the bowl; pour off excess fat from skillet
  7. Return the skillet to medium heat
  8. Add the water, roasted garlic, remaining 3 tbs of butter, parsley, sage, and thyme, and stir to scrape up browned bits
  9. Bring to a simmer, then pour into the bowl and stir well to combine
  10. Transfer stuffing to baking dish, cover with foil, and cook for 25-30 minutes.
  11. Uncover and bake till top crisps slightly, 5 to 10 minutes more.

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So when I was at Kroger the other day, I was trying to decide which bread to buy for sandwiches. I initially planned to buy some whole wheat bread, when I stumbled across Healthy Life Bread – White. 2 slices have 70 calories, .5 g fat, and 4 g of fiber…that’s only 1 ww point for 2 slices (and subsequently 0 points for 1 slice!) And, it tastes like normal white bread! I know whole wheat is better for you, but I like the taste of white better, personally. But if you still don’t want white bread, they also have all sorts of whole grain and other options. You can check it out by going to their website.

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So, I am trying to make recipes from my Cooking Light cookbook more often, but tonight I decided to indulge some and make some recipes from “The Pioneer Woman,” (see link to her blog on the left). I made Ranch Style Chicken, Twice Baked Potatoes, and Buttered Rosemary Rolls. Boy, was it delicious! Note: as listed, these recipes serve more than one person; I modified them when I made them to serve the two of us, but just copied her recipes as they were for easy viewing. Also, you may just prefer to click the above links, and she gives a step by step guide (with pictures for each step) on how to make the dishes.

Ranch Style Chicken


Ingredients

  • ½ cups Dijon Mustard
  • ½ cups Honey
  • ½ whole (juice Of) Lemon
  • ½ teaspoons Paprika
  • ½ teaspoons Salt
  • Crushed Red Pepper (optional To Taste)
  • 6 whole Boneless, Skinless Chicken Breasts
  • 1 pound Thick Cut Bacon
  • Bacon Grease
  • Sharp Cheddar Cheese, to taste
  • Canola Oil
Directions
  1. In a large bowl mix together Dijon with honey, juice of lemon, paprika, and salt and whisk until smooth. Sprinkle in some crushed red pepper flakes or cayenne if you like; set aside.
  2. Next, rinse the chicken breasts, place between two sheets of waxed paper and pound to around ½ to ¾ inch thick with a mallet. Next, add the chicken to the bowl with the marinade, cover with plastic wrap and place in the refrigerator for 1 to 3 hours.
  3. While the chicken marinates, fry up some bacon. When finished cooking, reserve ¼ cup of the bacon grease and clean out the skillet.
  4. When the chicken is done marinating, preheat the oven to 400 degrees. Remove the chicken from the fridge and pour off excess marinade.
  5. Heat half of the reserved bacon grease with an equal quantity of Canola Oil in the clean skillet over medium-high heat. When the grease is nice and hot add two or three pieces of chicken to it. Cook until brownish/blackish, about 1 to 1 ½ minutes per side. Remove chicken to a large baking sheet. (If cooking many pieces of chicken, repeat skillet process and remove finished chicken to baking sheet).
  6. Place chicken in preheated oven and cook for about 10 minutes. Remove from oven.
  7. Lay a few pieces of bacon over each chicken breast. Sprinkle cheese over the top of the chicken as generously as you like.
  8. Return pan to oven for an additional five minutes until cheese is melted and bacon is sizzling. Serve immediately.

Twice Baked Potatoes

Ingredients

  • Baking potatoes (HALF OF however many you want…you will be cutting them in half, doubling the number of potatoes; so if you want to make 4 total in the end, buy 2)
  • Butter*
  • Bacon bits*
  • Sour cream*
  • Milk*
  • Cheese*
  • Desired Seasonings*

*You can click on the link above for specific measurements, but basically, these are ingredients you can eyeball.

Directions

  1. Preheat oven to 400 degrees
  2. Wash potatoes; brush with olive oil (to crisp the shell); put on dish (don’t cover in foil)
  3. Bake potatoes 1 hour and 15 minutes
  4. Once done, take potatoes out of oven, and reduce heat to 350.
  5. After baking, potatoes will be hot. Holding each with a towel (to prevent your hands from burning), cut each potato in half.
  6. Scoop the contents out of each shell into a bowl.
  7. Mix the potatoes with other ingredients, and mash together.
  8. Fill shells back up; Top with more cheese
  9. Bake in 350 degree oven for 15-20 minutes.

Buttered Rosemary Rolls

Ingredients
  • Frozen, Unbaked Dinner Rolls
  • Melted Butter, Regular, Salted
  • Fresh Rosemary, Coarsely Chopped
  • Coarse Sea Salt
Directions
  1. Spray a small iron skillet with cooking spray (or coat with olive oil). Place frozen rolls in the skillet, leaving plenty of room for rising. Cover and allow to rise for several hours.
  2. After rising, brush rolls with melted butter.
  3. Sprinkle on chopped rosemary. Brush with additional butter. Sprinkle with coarse sea salt.
  4. Bake according to roll package directions, until rolls are a deep golden brown on top.
  5. Serve skillet on the table.

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So, this isn’t a recipe so much as a product suggestion. The other day, when at Walmart, I stumbled across a Betty Crocker Lemon-Poppy Seed Muffin/Quick Bread mix. I decided some lemon-poppy seed bread sounded good, so I bought it. The quick bread recipe is on the back (on the bottom, under the muffin recipe); in addition to the mix, it called for eggs, flour, vegetable oil, and maybe a thing or two more. But, you can find the ingredients listed on the back if you buy it yourself. Anyways, since our oven gets overly hot, I cooked it a little bit too long, so it was too done around some of the edges, but it still turned out pretty good. It even gives you a “recipe” for some lemon butter you can put on it!

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The following recipe is one sent to me by my dear friend, Jonna. I have not made it myself yet…but I am sure it is delicious! Below is the e-mail/recipe Jonna sent me. Enjoy!:

“This is one that I sort of made up. I was attempting to make a very unhealthy recipe healthy and also use what I had on hand. But the healthy part didn’t happen 😉 It and it is called,

Apple Cinnamon Pecan Bread Pudding

Ingredients
1 cup whole wheat flour
2/3 cup plain flour
1 tsp. baking powder
3/4 tsp.salt
1 tsp. baking soda
1 tsp. apple pie spice (you can use 1/2 tsp. cinnamon and 1/2 tsp. nutmeg if you want)
2/3 cups sugar
1/3 cup honey
1/3 cup Crisco
1/2 tsp. vanilla
2 eggs
1 cup of apple pie filling
1/3 cup water
1 cup of chopped pecans

Directions
Grease and flour a regular loaf pan. Mix whole wheat flour, plain flour, powder, soda, salt, and apple pie spice. In a separate bowl, cream Crisco, sugar, honey and vanilla. Add eggs. Add apple pie filling to sugar mixture, do not beat with a mixer after this point. The chunks of apples are good to have. Stir in dry ingredients alternately with water in four additions. Fold in nuts. Bake at 350 degrees for 40 minutes. Remove from oven, break open the top to expose uncooked part of bread. Cook an additional 10 minutes until done, but still moist. We just dip it out of the pan with a spoon.”

Sure sounds yummy to me…I’ll have to make it soon!

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