Category: Breads

Breads · Breakfast · Casseroles · Holiday Fare

Cheese Sausage & Croissant Casserole

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What a wonderful new Christmas Morning breakfast dish. Taken from Southern Living, all you need is a great fruit compote which will be on tomorrow’s blog post and you have a great way to celebrate Christmas morning.

1 lb ground pork sausage (such as Jimmy Dean)

1 1/4 cups (5 oz) shredded Parmesan cheese

1 teas salt

6 green onions, sliced

1 (13.22 oz) package mini croissants (about 24 of the mini ones), torn

Vegetable cooking spray

3 cups milk

1 cup heavy cream

5 large eggs, lightly beaten

2 cups (8 oz) shredded Gruyere cheese

Cook sausage 8 min in a skillet over medium-high heat, stirring to crumble. When sausage is done, drain and toss with the Parmesan and next 3 ingredients. Arrange in a 13×9 baking dish which you have sprayed with vegetable cooking spray.

Whisk together milk and next 2 ingredients; pour over sausage mixture. Cover and chill 8 hours or overnight.

Preheat oven to 350. Uncover casserole and sprinkle with Gruyere. Bake 45 min or until golden. Let stand 10 min before serving.

Breads

Cheesy Rosemary Leek Bread Pudding*

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1 teas olive oil

1 medium leek, white part only, cut in half lengthwise and then cut into thin half moons

Kosher salt and black pepper to taste

8 large eggs

2 cups milk

2 teas fresh thyme leaves or 1 teas Herbes de Provence

Zest of 1 lemon

5 cups La Brea Bakery rosemary olive loaf, cut into 1″ cubes, about 1/2 of loaf (you can buy this at Costco or get the olive loaf at your local grocery store)

6 oz Swiss cheese, shredded or cut into small crumbles

Preheat oven to 350. Brush a 8×8 baking dish lightly with the olive oil.

Heat a large nonstick pan over medium heat. Add oil and leeks. Saute leeks until they are soft and translucent, about 2 min. Sprinkle with salt and pepper. Set aside.

In large mixing bowl, whisk eggs, milk, herbs, lemon zest, 1/4 teas kosher salt and pepper. Set aside.

Arrange bread cubes evenly in prepared pan. Sprinkle with cheese and cooked leeks. Pour the egg mixture over the top and then push the bread down into the liquid with a spatula so it can absorb the egg mixture.

Bake for 20-25 min or until no liquid remains when the bread is pulled from the side of the pan with a knife and bread is golden brown. Cool slightly and serve warm.

Makes 6 servings

*taken, once again from my new free Cosco recipe….can’t wait to try this one this week. sounds delish…

Breads · Breakfast · Desserts

Streusel Pumpkin Loaf

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Streusel Pumpkin Loaf.

Breads · Breakfast · Desserts

Streusel Pumpkin Loaf

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Just finished participating in a craft show the last 2 days and sold cakes and casseroles. We sold out and one of the best sellers was this streusel pumpkin loaf. I have learned to always keep samples out for the customers and that is a guarantee of selling your baked goods. As soon as I put the sample out, the cakes sold themselves. It was such a simple cake to make and proved to be delicious. Tried to take a picture but my dropbox is full and I don’t have a clue how to delete some of the pics so I can add others to it to post on here. Fortunately, I bake better than I compute….

Mix up your favorite pumpkin bread according to directions on box. I used the little paper loaf pans that I purchased at Home Goods. I did rub a little butter on the bottom of the paper pans, just in case. I don’t think you need to do this, but just wanted to be sure they didn’t stick when the ladies got them home.

Streusel Topping

1 cup flour

1/2 cup cold butter, cut into slices

1/2 cup packed light brown sugar

2 teas cinnamon

Using a pastry blender, blend the cold butter with the flour, sugar and cinnamon. As soon as it resembles coarse crumbs, dividing the crumbs evenly between the amount of pans you are using, sprinkle over the pumpkin batter. Bake according to directions on your box of pumpkin bread or cake. It adds a crunchy delicious buttery topping to any pumpkin or spice cake. I drizzled a little cream cheese frosting over the cakes as soon as they were cool….sold them all!

Breads · Casseroles · Meats

Cowboy Cornbread

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Last night we were invited to a friend’s home for dinner. She had told me she was cooking (oh my I almost said, “fixin”) a big pot of pinto beans for dinner and there would be six of us. I promptly told her that I would bring the cornbread. Visions of this great bread from years ago began to invade my memory. Why had I not made this great cornbread that is almost a meal by itself? Actually, put a salad with it and it is a meal.

So last night I proudly walked in with my old iron skillet, filled with my cowboy cornbread. We had a fabulous meal of beans, salad, cornbread and ended the great dinner with a homemade peach cobbler that Connie brought. The entire evening was mixed with laughter, sweet fellowship and great food. The gift of friendships sharing a meal is one of life’s greatest blessings!

2 boxes of Jiffy Cornbread

1 can cream style corn

1 cup grated sharp cheddar cheese

1/2 cup milk

3 eggs

1 small can of chopped green chiles

1 lb of hamburger beat (yes, all you healthies  out there, you can use Mexican flavored ground turkey)

1/2 cup of frozen seasoning veggies (it is Stillwells brand of mixed chopped onions, bell pepper and celery) or fresh chopped.

4 tables butter

1 teas garlic powder

Salt and Pepper to taste

Fry the meat with the frozen seasoning veggies, garlic, salt and pepper until meat is done and veggies are tender. Drain and set aside.

Preheat oven now to 400.

Combine cornbread mix, eggs, corn, green chiles, cheese and milk. Stir until well combined. In a large skillet (iron if you have one), add about 1 tables oil and heat on burner until oil is hot. Turn off the burner.  Place half of the cornbread mixture into the hot skillet and then sprinkle your meat mixture over it. Spoon the rest of the cornbread mixture over the meat. Place in preheated 400 oven for about 35 minutes or until it tests done and is lightly browned on top. As soon as you take out of the oven,  spread butter over the top, allowing it to melt and cover the entire bread. Allow to cool for about 5 minutes and then cut into wedges and serve.

appetizers · Breads

Pret A Manager (ready to eat) Mushrooms

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I won’t even begin to try to pronounce the above written words. I know the recipe says that this recipe comes from London, but this little Southern girl will just call it “Stuffed Mushroom Bread”. The recipe really does sound so good and I am going to try it the next time we have company and serve it with spaghetti and meatballs.

1/4 lb mushrooms, sliced

1/2 onion, chopped

2 tables butter

1 cup broth (will use beef)

1/4 cup flour

1/2 cup heavy cream

Loaf of French Bread

Swiss Cheese

Saute mushrooms and onion in butter. Blend in flour, whisking continually to avoid lumping, all the while whisking in the broth and cream. Cut French bread in half lengthwise and scoop out center. Fill the hollow with the mushrooms and sauce and top with Swiss Cheese. Broil until lightly browned and melted. Cut in 2″ slices.

appetizers · Breads · Salads · Vegetables

Cornbread Stuffed Tomatoes

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We picked up a few tomatoes yesterday that had the most delicious flavor. As much as I love Fall, I will miss the tomatoes that we have in the summer. This recipe is a great way to enjoy the last tomatoes of summer.

4 ripe tomatoes
2 cups crumbled cornbread
1/2 cup mayo
4-6 slices bacon, cooked and crumbled
3-4 green onions, chopped
Salt and Pepper to taste
Remove tomato cores, scoop out pulp and place in a bowl, leaving the tomato shell intact.
Stir together tomato pulp, cornbread and remaining ingredients. Spoon mixture into tomato shells and serve immediately.
*Taken from Southern Living Magazine 2002 Sept

Breads · Breakfast · Daily Thoughts · Holiday Fare

Brunch for a Bunch

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This morning we were invited to a friends house for a brunch. The friends who we were with are all friends who we use to have breakfast with once a month before moving to California. It was great to sit and visit around the table and catch up on simple everyday happenings, which is what makes friendships so great. It doesn’t take a lot of important happenings or earth shattering circumstances to make lasting friendships.
When we moved back here from California, I thought it would be easy coming back to Texas, because after all, it was our home. But, 4 years ago, I thought that moving to California was one of those “bends in the road”. But the truth is, it wasn’t. We truly fell in love with the beauty of California, the home that God had given us there, not to mention the friendships that were developed while we lived there. We were feeling very settled and oh so comfortable in the new environment that we had truly grown to love. But, once again, comes that “bend in the road” that we were not prepared for, moving back to Texas. I guess I fought it more than I expected.

After 8 months of being back, we are really beginning to feel like we are “home”, again. It has taken us a little longer than we anticipated, but days like today remind us that good friends are what makes life so sweet. We know that when we go back to California for visits, we will fit right in again, as that’s just the kind of people they are out there. But, just like this morning, as we all sat around the living room laughing and telling stories of grandkids, vacations and in-law stories, it was as if we had never left. It is times like today that make us feel so blessed to have great friends in our lives, no matter our location. Our lives have been so impacted by people who have reached out to us and loved us, even across State lines. We love you all and are thankful for so many precious friends God has put in our lives…that is what makes a heart feel at home. Thank ya’ll for not forgetting us!

Pam served scones, an egg casserole, fruit and she asked if I would bring French toast. My favorite recipe for baked French toast is from The Pioneer Woman. Everyone always loves it and ask for the recipe. Pam ask me to write it down before leaving her house. So here it is:

Butter for greasing the 9×13 baking dish
1 loaf of Crusty Sourdough or French Bread, cubed
8 whole eggs
2 cups whole milk
1/2 cup whipping cream
1/2 cup sugar
1/2 cup brown sugar
1 tables vanilla
Topping
1/2 cup flour
1/2 cup firmly packed brown sugar
1 teas cinnamon (I used 2)
1/2 teas salt (oops, I forgot to add that to mine)
1 stick cold butter
Warm syrup for serving
1 cup fresh blueberries for serving if desired
For the French toast, place cubed bread in greased baking dish, evenly over bottom. Crack the eggs in a large bowl and whisk with milk, cream, both sugars and vanilla. Pour evenly over bread cubes. Cover and place in fridge over night or if needed, you can spread the topping and bake immediately. I think it is better made the night before.
Topping:
Cut the cold butter in slices and mix with the brown sugar and flour with pastry blender until it resembles coarse crumbs. You can add 1 cup chopped pecans if you want. Right before you put the toast in the over, sprinkle topping over the bread and bake for 1 hour at 325, then after the hour, decrease oven to 300 and bake about 20-30 min longer, depending on how crisp you want the French toast. Serve with more butter, syrup and fresh blueberries.
This served 14 of us today along with the egg casserole, scones and fruit. If it is your only entrée, I think it would serve only 8.

Breads · Breakfast

Lemon Blueberry Scones

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2 cups flour
1 tables baking powder
1/2 teas salt
2 tables sugar
5 tables cold unsalted butter
1 cup fresh blueberries
Finely grated zest of 1 lemon
1 1/4 cups heavy cream

Preheat oven to 400. Gently whisk dry ingredients together. Grate the butter on the coarse side of a box grater. (or use pastry cutter to blend in cold butter) and add to the dry ingredients; gently toss to combine.
Fold the blueberries and lemon zest into the dry mixture. Make a well in the center and pour in the heavy cream. Fold everything together, just to incorporate, do not overwork the dough. Divide the dough into 12 equal pieces. Form into mounds. Arrange them on parchment paper lined baking sheet. Sprinkle about a teas of sugar over the top of each mound before baking. Bake for 16 to 20 minutes or until tops are barely golden brown.

Breads · Breakfast · Cakes · Chocolate · Desserts

Chocolate Monkey Bread

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I guess you can tell from the latest posts that I am in a chocolate mode. We are just getting back from Corpus Christi where we go a few times a year to see my mom, who is 91. One of the first things I pack is the bag of peanut M&M’s, the bag of Hershey almond chocolate bars, Dove Chocolate with Toffee Chips and of course to wash the chocolate all down, my diet Dr Pepper. It is always good to be prepared in case we get stuck someplace and I want to always have plenty of chocolate. We got home Friday night and first thing Saturday after unpacking I went to the kitchen to make the caramel filled chocolate cupcakes that I posted last week. We had friends over Saturday night which enjoyed them. Last night we took them for dessert to our friends’ house where we dined on lobster and finished the evening with the cupcakes, They truly are divine. But today, this recipe caught my eye. Will be heading to the store to buy the biscuits.

1 3/4 cup sugar

2 tables unsweetened cocoa powder

1 teas cinnamon

1 cup butter, melted

2 (12 oz) cans refrigerated biscuits, cut into fourths

Preheat oven to 350. Lightly grease a 10-cup Bundt pan.

In a medium bowl, combine sugar, cocoa and cinnamon. In a separate bowl, place melted butter. Dip each  cut biscuit in butter; dredge in sugar-cocoa mixture and layer biscuits in prepared pan. Bake for about 1 hour, covering pan with foil to prevent excess browning, if necessary. Let cool in pan 10 min. Invert pan onto serving platter.

*If desired, drizzle cream cheese frosting over inverted bread before serving.