Garlic Cheese Pull Apart Bread

Garlic Cheese Pull Apart Bread with Frozen Bread Dough

Author: Leigh Anne from yourhomebasedmom.com

Recipe type: Side/Bread

Cook time:  20 mins

Total time:  20 mins

 

Ingredients

• 16 frozen white dinner rolls (Rhodes brand)
• ½ C butter, melted
• 1 C grated Parmesan cheese, divided
• 1 tsp dry parsley flakes
• 1½ tsp garlic powder
• ½ tsp salt
• ½ tsp Italian seasoning
• ½ tsp onion powder

Instructions

1. Remove frozen rolls from freezer and loosely wrap them in plastic wrap and allow to sit at room temperature for 45 minutes.
2. Cut rolls in half with a clean pair of scissors.
3. Combine melted butter and seasonings together.
4. Pour over dough and gently mix.
5. Add ½ C of grated cheese and combine.
6. You want each piece of dough to be coated.
7. Line the bottom of a 9 inch springform pan with the piece of dough and then top with remaining grated cheese.
8. Allow to rise in a warm place for 1½ – 2½ hours.
9. Cover bottom of pan with foil to prevent butter from leaking out.
10. Bake at 350 for 20-25 minutes or until center is completely done.

Strawberry Banana Baked Oatmeal

 

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Prep time

10 mins

Cook time

35 mins

Total time

45 mins

 

Why we love this recipe. Our extra easy baked oatmeal recipe with fresh strawberries, bananas and rich chocolate is such a crowd-pleaser. You could make this in the morning or if you’re short on time, prepare it the night before and bake in the morning. Easy. What you need to know. There are lots of substitutions you can make, here. A few ideas: replace the milk with soy milk, remove the egg, reduce sugar a little, or change up the fruit, nuts and chocolate to something you love. We talk a bit more about recipe substitutions in the article, but you can also read below in the comments to see what others have done.
Equipment you’ll need. You will need a 10-1/2 by 7-inch or 8-inch by 8-inch baking dish, a baking sheet, a chef’s knife, 2 large bowls and a whisk.

Created By: Joanne and Adam Gallagher

Serves: 6

Ingredients

• 2 cups (175 grams) old fashioned rolled oats
• 1/3 cup (70 grams) packed light brown sugar
• 1 teaspoon baking powder
• 1 tablespoon grated orange zest
• 1 teaspoon Chinese five spice (you can substitute cinnamon)
• 1/2 teaspoon salt
• 1/2 cup (55 grams) walnuts, chopped
• 1 cup (125 grams) sliced strawberries
• 1/3 cup (58 grams) semi-sweet chocolate chips
• 2 cups (473 ml) reduced-fat (2%) milk
• 1 large egg
• 3 tablespoons butter, melted
• 2 teaspoons vanilla extract
• 1 ripe banana, peeled, 1/2-inch slices

Method

1. Heat oven to 375 degrees F (190 degrees C). Generously spray the inside of a 10-1/2 by 7 inch baking dish (or 8-inch by 8-inch square baking dish) with cooking spray and place on a baking sheet.
2. In a large bowl, mix together the oats, sugar, baking powder, orange zest, Chinese five spice, salt, half the walnuts, half the strawberries and half the chocolate. Add to prepared baking dish. Arrange the remaining strawberries, walnuts and chocolate on top of the oats. Then, scatter the banana slices.
3. In another large bowl, whisk together the milk, egg, butter and vanilla extract. Then, pour over oats and fruit. Gently shimmy and shake the baking dish to help the milk mixture go throughout the oats.
4. Bake oatmeal for 35 to 40 minutes or until the top is golden brown and the milk mixture has set.
5. For an extra tasty top, sprinkle a tablespoon or so of extra brown sugar on top then place back in the oven under the broiler and broil for 20-30 seconds.
6. Serve warm.

Banana Bread

Banana Bread

c.1996, M.S. Milliken & S. Feniger, all rights reserved

Prep Time:
2 hr 0 min
Inactive Prep Time:
--
Cook Time:
1 hr 10 min

Level:
Easy

Serves:
1 loaf

Ingredients

1 cup granulated sugar
8 tablespoons (1 stick) unsalted butter, room temperature
2 large eggs
3-4 ripe bananas
1 tablespoon milk
1 teaspoon ground cinnamon
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt

1/2-1 teaspoon Vanilla

Directions

Preheat the oven to 325 degrees F. Butter a 9 x 5 x 3 inch loaf pan.

Cream the sugar and butter in a large mixing bowl until light and fluffy. Add the eggs one at a time, beating well after each addition.

In a small bowl, mash the bananas with a fork. Mix in the milk and cinnamon. In another bowl, mix together the flour, baking powder, baking soda and salt.

Add the banana mixture to the creamed mixture and stir until combined. Add dry ingredients, mixing just until flour disappears. Add Vanilla.

Pour batter into prepared pan and bake 1 hour to 1 hour 10 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool on a rack for 15 minutes. Remove bread from pan, invert onto rack and cool completely before slicing.

Spread slices with honey or serve with ice cream

Read more at: http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_2417_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html?oc=linkback

CROCK POT SESAME CHICKEN

1 1/2 pound boneless/skinless chicken breasts
1/2 cup honey
1/4 cup soy sauce
2 tablespoons dried onion
2 tablespoons ketchup
1 tablespoon oil
1/2 teaspoon garlic powder
2 teaspoons cornstarch dissolved in 3 Tablespoons water
Sesame seeds

Put chicken into crock pot.
Combine honey, soy sauce, onion, ketchup, oil, and garlic. Pour over chicken.
Cook on low for 3-4 hours or on high 1 1/2 – 2 1/2 hours, or just until chicken is cooked through.
Remove chicken from crock pot, leave sauce.
Dissolve 2 teaspoons of cornstarch in 3 tablespoons of water and pour into crock pot. Stir to combine with sauce. Replace lid and cook sauce on high for ten more minutes or until slightly thickened.
Cut chicken into bite size pieces and return to crock pot - can leave chicken in and simmer on low or serve.
Sprinkle with sesame seeds and serve over rice.

Strawberry Punch

1 can (46 ounces) pineapple juice, chilled
2-1/4 cups water
3/4 cup thawed pink lemonade concentrate
3/4 cup sugar
1 quart strawberry ice cream
2-1/2 quarts ginger ale, chilled
Directions
In a punch bowl, combine the first four ingredients. Add ice cream; stir gently. Add ginger ale; stir gently. Serve immediately. Yield: 6 quarts.
Nutritional Facts
1 serving (1/2 cup) equals 74 calories, 1 g fat (1 g saturated fat), 3 mg cholesterol, 11 mg sodium, 16 g carbohydrate, trace fiber, trace protein.

Green Juice Smoothie

Juice Together: 

10-12 apples (depending on their size)

One whole pineapple

2 Limes (skin peeled, but try to leave as much of the white skin as possible)

1/2 a cucumber

1 heaping handful of spinach

1 heaping handful of kale

{This will make about half a pitcher}

Blend Together: 

1 cup of ICE

1/2 Avocado

3-4 cups of Juice (depending on the consistency you like - thin or thick)

-Ali Micek

Cresent Pizza Rolls

Ingredients

1

can (8 oz) Pillsbury® refrigerated crescent dinner rolls

1/4

cup pizza sauce

3/4

cup shredded mozzarella cheese

1/2

cup sliced pepperoni (24 slices)

1

teaspoon grated Parmesan cheese

• 1 Heat oven to 375°F. Unroll dough on cookie sheet and separate into 4 rectangles; press each into 6x4-inch rectangle, firmly pressing perforations to seal.
• 2 Spread 1 tablespoon pizza sauce on half of each rectangle to within 1 inch of edge. Sprinkle each with 3 tablespoons cheese; top with 6 slices pepperoni. Fold dough diagonally over filling; firmly press edges with fork to seal. Sprinkle each triangle with 1/4 teaspoon grated cheese. With fork, prick top of each to allow steam to escape.
• 3 Bake 13 to 15 minutes or until deep golden brown. Serve warm.

No Peek Beef Tips

Ingredients:
2 lb - beef tenderloin tips, stew Meat, chuck roast or chuck eye, cubed
1 - 10.5 oz can cream of mushroom soup
1 – 0.87 packet brown gravy mix
1 - 1.25 packet lipton dry onion soup mix
1 – 4 oz can mushrooms
1 - cup water or ginger ale soda

Directions:
Add cubed meat to a 9 x 13 inch pan.

In a large bowl mix the remaining ingredients together and pour over the meat.

Add mushrooms and stir to coat. Cover with foil and bake at 300 degrees for 3 Hours.

Do not remove foil until done.

Serve over rice, mashed potatoes or egg noodles.

Servings: 6 - 8

Salsa

Quick and Easy Blender Salsa

Prep Time: 15 minutes

Total Time: 15 minutes

This super simple blender salsa is a great alternative to fresh pico when tomatoes aren't at their best. I use this all winter long and it's my go to recipe for chips and salsa

Ingredients

• 1- 14 oz can diced tomatoes
• 
  
• 1- 10 oz can orginal Rotel
• 
  
• 1/2 small onion, roughly chopped
• 1 clove garlic, peeled and smashed
• 1/2-1 jalapeno, seeded or not (depends on how spicy you like it)
• 1 teaspoon honey
• 1/2 teaspoon salt
• 1/4 teaspoon ground cumin
• small to medium size handful of cilantro, washed
• juice of 1 lime

Instructions

1. Put all the ingredients in the base of a food processor or good blender and pulse to combine for 30 seconds or so until all the ingredients are finely chopped and salsa is desired consistency. Taste for seasoning and adjust to taste. Serve with chips or over tacos.