Category: Breads

Beef · Breads · Meats

Great & Simple French Dip Sandwiches

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Today while at the grocery store , I saw bolero rolls, 2/$1 so bought 2 and decided that tonight we would have French Dip Sandwiches. I wadddled over to the cheese/sandwich meat aisle and picked up a package of Oscar Meyer sliced roast beef, Havarti cheese. Proceeded well, you are probably not really wanting to hear about each aisle I went down, so will just give you the recipe. We just finished these and Randy (oops, Peter Pumpkin) and I both agreed that they were delicious sandwiches. So try them next Fri night when you are tired and not wanting to cook.

1 package Oscar Meyer sliced roast beef

2 slices Havarti cheese

1/2 green bell pepper

1/2 onion, sliced

1/2 teas garlic powder

1 package McCormick or Lawry’s au jus gravy mix

2 bolero rolls (or sub rolls)

Butter

Prepare the au jus according to directions. Put gravy in small saucepan and add roast beef. Cook over low heat while you are sautéing the bell pepper and onion.

In a small skillet, melt about 1 tables butter. Add the sliced bell pepper and onion and cook until they are both tender. While you are stirring them, sprinkle the garlic powder over it.

Slice the rolls in half (but leave them attached on one side) Butter each side. Put rolls on a baking sheet. Place roast beef and veggies on roll. Place two thin slices of Havarti cheese  on the veggies on each one and place in a preheated 425 oven to melt cheese. (about 2 minutes)

Serve with au jus

Beef · Breads · Meats

Comfort Food For Dinner

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Last evening we had some dear friends over for dinner. Knowing that they had had a very emotional week,  I wanted them to really feel wanted and loved. When trying to decide what to make, I began to think of how I used to love walking in the door when I was growing up to the smell of a roast baking in the oven and the comfort I received at sitting down to a table that had all my favorites, roast and gravy, mashed potatoes, carrots, green beans and hot bread. So that’s what I made last night. I tried something a little different with the roast and the bread and because both were scarfed up quickly, I knew I needed to share the recipes today.

Chuck Roast

1 (2-4 pound) chuck roast

1 tables oil

1 onion, sliced

1 package of brown gravy mix

1 regular size can cream of mushroom soup

1-2  tables (use 1 for a 2 lb but 2 tables for the 4 pound) Kikomon Soy Sauce

Preheat oven to 300. Heat the oil over medium heat in an oven proof baking Dutch oven and brown your roast on both sides. Sprinkle garlic powder (not salt) over each side of the roast before browning. Sprinkle 1 teas pepper over roast, after you have flipped it from browning on one side. Add 1 tables dried parsley over top of roast.  Place the sliced onion over the roast. Then sprinkle the Kikomon sauce over the top. Spoon the cream of mushroom soup over the top and then mix the brown gravy packet with 1 1/2 cups water; stir until blended, then pour over roast. Place in preheated 300 degree oven and bake for 4 hours. The last 2 hours, I cut up 5 carrots and placed in the pot.

When ready to serve, remove the meat and carrots and if gravy needs anymore thickening, add 1 tables cornstarch to 1/2 cup water, stirring until it is blended. Allow gravy mixture to get to a boil, over medium heat and stirring constantly, slowly pour cornstarch mixture into gravy and stir until thick. Pour into serving bowl. The gravy that this makes is so rich and oh so good.

Bread

Using 1 large can of Grand Biscuits, cut each biscuit into 4th’s. Melt 1/2 package of Boursin Garlic & Fine Herbs Cheese with 1/2 stick butter in the microwave for 30 sec, or until melted. Stir to blend. Take each biscuit piece and roll in butter mixture; place in a lightly greased baking dish (I used a 11×7″  baking dish) and bake at 350 until the tops are golden brown. Serve immediately.

Am posting a picture of the cheese so you will know what to look for. It is found in the specialty cheese section of the grocery stores.

Breads · Desserts · Fruit

Cream Cheese Blueberry Shortcakes

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My neighbor puts all her magazines on my front porch when she is finished looking through them. I subscribe to Southern Lady, Southern Living, Taste of Home and Paula Deen, but benefit from of all the ones Nancy receives as well. Today, opening the front door, I saw a new Martha Stewart magazine on the chair. Looking through it I saw so many great recipes, but to be honest, most of them I will never make. Many are really way to healthy or way to complicated for my liking, but this one, this one, well, it will be made this weekend. Anything with blueberries, butter and cream cheese, catches my eye.

Non-stick cooking spray
1 1/2 cups flour
2 tables granulated sugar
3/4 teas salt
1 3/4 teas baking powder
1/4 teas baking soda
1 stick cold unsalted butter, cut into small pieces
8 oz cream cheese (2 oz cold and 6 oz room temperature)
4 oz blueberries (about 2/3 cup) (more for the serving plate)
3/4 cup well-shaken buttermilk
1/3 cup powdered sugar, plus more for serving
1 1/4 cup heavy cream
Coat 2 parchment-lined baking sheets with cooking spray. Whisk together the flour, granulated sugar, salt, baking powder and baking soda in a bowl. Incorporate butter and cold (2 tables) cream cheese into flour mixture with a pastry cutter or two knives until mixture resembles coarse meal. Transfer to freezer and chill 30 minutes.
Preheat oven to 425 with racks in upper and lower thirds. Transfer flour mixture to another large bowl. Add blueberries and stir buttermilk into dough, gently folding with a rubber spatula until a sticky dough forms. Do not over mix. Divide dough into 8 even mounds, placing about 2″ apart on baking sheets. (4 per sheet)
Bake, rotating halfway through until shortcakes are golden brown, about 20 minutes.
Let cool on baking sheet 5 minutes. Transfer to wire racks to cool.
Meanwhile, beat together remaining 6 oz cream cheese and powdered sugar with mixer until smooth. Gradually add whipping cream, beating just until mixture becomes smooth and thick, about 1 minute.
Do not overbeat. Serve alongside shortcakes and more fresh berries, with powdered sugar for sprinkled over shortcakes with berries on top.

Breads · Breakfast · Meats

Italian Brunch Torte

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I had a hard time deciding which if the two new recipes that I found over the weekend, taken once again from Taste of Home. If you even just want a magazine that gives you pretty much nothing but good, down home, (boy do I sound like a real “hick” or what) food, Taste of Home is your go to magazine. The recipes are usually so simple with not a lot of ingredients that you wouldn’t have around the house or just easy pick up at the grocery store. So this first one is such a easy recipe that is perfect for those late Saturday or Sunday breakfast when you are wanting something besides a granola bar or bacon and eggs.

2 tubes (8 oz each) crescent rolls, divided

1 teas olive oil

1 pack (6 oz) fresh baby spinach

1 cup sliced fresh mushrooms

7 eggs

1 cup grated Parmesan cheese

2 teas Italian seasoning

1/4 teas pepper

1/2 lb thinly sliced ham

1/2 lb thinly sliced hard salami (opt) If you choose, just add another 1/2 lb of ham or turkey

1/2 lb sliced provolone cheese

2 jars (12 oz ea) roasted sweet red peppers, drained, sliced and patted dry

Preheat oven to 350. Place a greased 9″ springform pan on a double thickness of heavy duty foil (about 18″ square).

Securely wrap foil around the pan. Unroll one tube of crescent dough and separate into triangles. Press onto bottom of pan to form a crust, sealing seams well. Bake 10-15 min or until set.

Meanwhile, in a large skillet, heat oil over medium heat. Add spinach and mushrooms; cook and stir until mushrooms are tender.

Drain on paper towels, blotting well. In a large bowl, whisk six eggs, parmesan cheese, Italian seasoning and pepper. (I added a little garlic powder)

Layer crust with half of the ham, salami, provolone cheese, red peppers and spinach mixture. Pour half of the egg mixture over the top. Repeat layers; top with the remaining mixture.

On a work surface, unroll and separate remaining dough into triangles. Press together to form a circle and seal seams; place dough over filling. Whisk remaining egg and brush over top of dough.

Bake, uncovered 1 to 1 1/4 hours or until thermometer reads 160 degrees. Cover loosely with foil if needed to prevent overbrowning.

Carefully loosen sides from pan with a knife; remove rim from pan. Let stand for 20 min before serving.

Breads · Salads

Cornbread Salad

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Taken from Food Network Magazine, because I have been cleaning house and am burning up, salad is the only thing that sounds good to me at the moment. This caught my eye. Perfect for those summer nights or luncheons that spring up and you find you are in charge of bringing the salad.

Serves 6

4 plum tomatoes, chopped

1 green bell pepper, chopped

1/4 cup chopped fresh cilantro

Kosher salt

1 cup sour cream

1/4 cup mayo

2 scallions, minced (would someone please tell me the difference between chopped and minced?)

juice of 1/2 lime

1/4 teas chili powder

2 cups crumbled cornbread

2 15 oz cans black-eyed peas, drained and rinsed

1 cup frozen corn, thawed

1 cup shredded cheddar or mexican blend cheese

Toss the tomatoes, bell pepper, cilantro and 1/2 teas salt in a medium bowl. Whisk the sour cream, mayo, scallions, lime juice, chili powder and 1/2 teas salt in a small bowl.

Assemble the salad:

Sprinkle half of the cornbread in a glass bowl or trifle dish. Top with half each of the black eye peas, corn and the tomato pepper mixture, then half each of the sour cream mixture and cheese.

Repeat the layers with the remaining ingredients, ending with cheese. Cover with plastic wrap and refrigerate at least 2 hours or overnight.

Breads

Pesto Bread

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We were up at Big Bear, the weekend before it became the focus of a manhunt for a cop killer which I’m sure you have heard about.

One of the friends up there one night cooked meatball soup and pesto bread. It was wonderful. She made little meatballs and dropped them in a hug pot filled with a tomato broth, with added chicken broth with a package of frozen Italian Mixed veggies. She then whipped up this amazing pesto bread. Very simple, but so good, I could have eaten 3 or 4 slices. She just took ordinary white bread and spread a good brand of pesto over each slice. Then just grated fresh parmesan cheese over this and broiled it until the cheese was melted and slightly browned. Wow, we all were just in heaven, the bread was so simple, but oh so delicious…Try it, you won’t be disappointed.

Breads · Cakes · Desserts

Sour Cream Pumpkin Coffee Cake

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If you are like me, your pantry has about 5-8 cans of pumpkin just sitting there waiting to be used in all types of new and exciting recipe this week. When I came across this one, it just yelled out to me, “make me, make me” so I did. It has a delicious streusel topping that just makes it even more delightful to serve for breakfast, coffee or dessert with a scoop of pumpkin ice cream or dollop of whipping cream.

1/2 cup butter

3/4 cup sugar

1 teas vanilla

3 eggs

2 cups flour

1 teas baking powder

1 teas baking soda

1 cup sour cream

1 3/4 cups (16 oz) can of Libby’s Solid Packed Pumpkin

1 egg slightly beaten

1/3 cup sugar

1 teas pumpkin pie spice

Streusel:

1 cup brown sugar, firmly packed

2 teas cinnamon

1/3 cup butter

1-2 cups chopped pecans (your preference)

Cream 1/2 cup butter, 3/4 cup sugar and vanilla in mixer bowl. Add 3 eggs and beat well. Combine flour, baking powder, baking soda and add these dry ingredients to butter mixture alternately with sour cream. Combine pumpkin, beaten egg, 1/3 cup sugar and pie spice.(DO NOT ADD THIS TO BATTER, YOU WILL BE SPOONING IT OVER THE BATTER). Spoon half of batter into a 9×13 greased baking dish. Spread to corners. Prepare Streusel as directed (see below). Sprinkle half over batter. Spread pumpkin mixture over streusel. Carefully spread remaining batter over pumpkin mixture. Sprinkle remaining streusel over top. Bake in slow oven at 325 for 50-60 min or until toothpick comes out clean.

Streusel: Cut 1 cup brown sugar, 1/3 cup butter and 2 teas cinnamon together with pastry blender until blended and looks like crumbs. Stir in pecans.

Breads

Easiest Homemade Rolls EVER!

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When I had some ladies over for dinner last Tuesday, they could not believe that we were having homemade dinner rolls. A couple of them wanted to know what brand they were because they said that they were the best and wanted to buy them for Thanksgiving. When I told them they were homemade their response, hum…let me see if I can get the “new jargon” term, SHUT UP!!!! So I did. I thought they were telling me not to talk, but I soon found out that that meant “wow, they are great.” These young folks today. When they told me to “shut the door” I thought maybe they were cold so I went and closed the door to the hall, only to find out that that was a term of surprise and approval. Since they requested the recipe, I am posting it and can’t wait to hear back from those who will try them. They truly are so easy and taste delicious.

2 pkg of yeast

1 cup warm water

1 egg

1/2 cup sugar

1 teas salt

3 1/2 cups flour

Grease glass bowl.. Set aside. Mix yeast and water, in a bowl and stir until yeast is dissolved. Add all ingredients in order given. Stir in flour last as you might just begin with the 3 cups and add a little at a time until the dough is soft, workable and pulls away from the sides of the bowl. (I usually just use a total of 3 1/4 cups flour, but save the other 1/4 cup to sprinkle over the counter, or waxed paper to roll dough out.)

Place dough in there greased glass bowl and lay a dish towel over the top. Put someplace that is warm with no drafts and let rise for about 1 hour, sometimes, depending on the temp of your house, it might take longer, until dough has doubled in size. When it has, place dough on floured surface and knead for about 2-3 minutes. Roll dough out  to about 1/2″ and if you don’t have a biscuit cutter, find a size of glass that you can use to cut the rolls. Turn the glass over and using the open part of glass, cut dough into circles.

(You can either melt a stick of butter and using a pastry brush, brush butter all over the dough before cutting biscuits and then you will only need to place them in the dish with melted butter, not having to flip them to coat both sides.)*See next step.

Melt 1/2 stick of butter in a 9×13 pyrex pan. Dip each biscuit into the butter, both sides and when pan is full, repeat with another 8×8 square pan. Don’t crowd the biscuits as they will rise before you bake them. These 2 pans should hold all the biscuits you will cut.

Now, cover a second time and place in warm area to allow to rise again for about 30 min to 1 hour. Bake in preheated 400 degree oven until rolls are golden brown on top, about 20-25 min.  Serve hot. See, I told you these were SHUT THE DOOR easy!

Breads · Casseroles · Chicken

Dinner For Moms

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Tonight I am hosting a dinner for about 10 young moms who are so excited to be getting away from kids (and probably hubbies, but don’t tell the husbands that)  to come allow me to serve them. It is always a joy to have precious young women who are sleep deprived, frazzled and just tired of having to think up meals, carpool kids and all the while be attentive and trying to be a sweet, pretty wife. I hope that tonight when they leave, they  will feel loved on, waited on, with absolutely nothing to think about except what joy and fun they had just being “girls” for a few hours.

I can think of nothing better to feed them than comfort food. So the menu will be:

Homemade Chicken Mushroom Pot Pie, Dilled-Broiled Asparagus, Homemade Rolls, Salad and Homemade Peach Cobbler topped with Real Whipping Cream.

The Chicken Pot Pie is a new recipe that I am thrilled with the results. It begins with a cream sauce and was very simple, but tastes quite differently than most homemade pot pies. Try it during the holidays, it is such a great dinner for Fall nights and for impressing in-laws.

6 chicken breasts, baked and chopped (I sprinkle seasoning salt, pepper, onion powder, garlic powder and parsley on them before baking. Bake them using 2 cups water or chicken broth. Makes the broth much tastier)

Save 2 cups of the chicken broth that the chicken is baked in. Set aside.

Cook 4 medium potatoes, chopped with 5 large chopped carrots, until tender. Drain, reserving the liquid and set aside. (won’t you be glad when you get to sit aside).

Melt 1/2 stick butter in a skillet. Add 1 cup each: chopped onion and chopped celery. Add 1 8 oz package of white mushrooms that you have washed and sliced. Sprinkle Seasoning Salt, pepper and garlic powder to your liking while veggies are becoming tender. Set this aside.

In another skillet ( I know, I know, all the pots and pans that you will have to wash, but isn’t that what either a dishwasher or hubby is for?), melt 1 1/2 sticks butter. Add 2 tables dried or fresh parsley, 2 teas garlic powder, 1 teas dry mustard, pepper and seasoning salt to your liking. When butter is melted add enough flour to make a paste, stirring with a whisk all the time you are adding the flour so that it does not lump. When you have a gravy like paste, add the 2 cups left over chicken stock,1 to 2 cups milk (adding the milk 1/2 cup at a time, until you get a thick cream sauce) and stir until thick. Add 1 8 oz package of shredded cheddar cheese to this gravy and stir until cheese is melted. Add chopped chicken, and veggie-mushroom mixture to sauce.

Pour into a large casserole dish which you sprayed with Pam. Using canned biscuits, or crescent rolls (but do not roll them up, leave them as they come out of package), place them over meat mixture to cover. It’s ok to leave a little room between the biscuits or rolls, as they will expand. Bake  at 350 until mixture is bubbly and rolls or biscuits are done and lightly browned.

Breads · Casseroles

Breakfast Bread

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We are down to 13 days before turkey day and if you are like me, (if you are, you poor thing), you are probably looking through magazines for new recipes to welcome family around the table. But not just any recipes, you want ones that are easy, quick but taste like Paula Deen, herself, were in your kitchen. This my dear ladies and gentlemen, is one of those recipes. It is like a breakfast bread pudding, without the cream sauce. I guess if you wanted you could make a gravy for those who think that any breakfast should include gravy. But make a batch this weekend to see how great it is.

2 cups shredded cheese

1 lb sausage, cooked and drained

8 eggs, beaten (we are sorry we always have to beat you, but it gets any hostility out before our hubby gets home)

3 tables chopped green chiles

1/2 cup chopped onion (optional, if you prefer, sprinkle in 1 teas of onion powder)

1 large can Grand biscuits, quartered

Mix all ingredients together. Spray a bundt pan with Pam (or Harriet, or Jane).  Pour mixture into pan. Bake in 350 preheated oven for 35-40 min….I told you it was easy…now get to the store and buy your sausage and biscuits and make it this weekend.