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.

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.

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.

Egg Nog

2 Eggs, well beaten
1 can sweetened condensed milk  (eagle sweetened condensed milk)
1 tsp Vanilla
1/4 tsp Salt-- Mix
1 quart Milk
1 cup Heavy Whipping Cream (beat, but not totally)
Sprinkle with nutmeg

To pasteurize the eggs, place them in boiling water for 10 seconds

-Shelly Croft

Holiday Hot Cocoa

Heat (Stevens) Hot Chocolate and milk on stove according to directions
Add pinch of cayenne Pepper to hot cocoa
Pour over a scoop of pepermint ice cream

Mac n' Cheese

2 cups cooked macaroni
2 Tbs onion
1 tsp salt
1/4 tsp pepper
3 cups cheese ( I used mozzarella and cheddar)
2 Cups thin white sauce

White Sauce makes 2 cups
2 Tbs butter
2 Tbs flour
2 Cups milk
1 tsp salt
1/2 tsp pepper
Melt butter over Med heat add flour stir til combined slowly add milk bring to boil add salt and pepper

For macaroni
Cook noodles.  Add onion to white sauce. In large casserole dish layer noodles grated cheese and sauce. Stir. Cook covered for 30 min. Then cook uncovered for 15 minutes.

Bake at 375'

-Katie Henrie

Texas Sheet Cake

Cake:

2 C Sugar

2 C Flour

1/2 tsp Salt

1 C Butter or Margarine

1 C Water

3 Tbsp. Hersheys Cocoa

1/2 C Sour Cream

2 Eggs

1 tsp baking soda

1/2 tsp vanilla

In a large bowl conbine sugar, flour, salt and set aside.

In saucepan bring butter, water, coca to a boil. Remove from heat.

Add liquid ingredients to dry and blend well.

Mix in sour cream, eggs baking soda and vanilla blend well.

Pour in to prepared 10 1/2 x 15 1/2 x 1 pan cook at 375 degrees for 20 - 25 minutes.

Frosting

1/4 C Butter or Margarine

1/3 C Hersheys Cocoa

2 C Powdered Sugar

1/4 C Milk 

1 tsp Vanilla

Melt butter add cocoa and powdered sugar milk and vanilla mix until smooth.

Frost cake while still warm (not hot) 

Sprinkle walnuts on the top.

-Su Moore

Chicken Noodle Soup

Ingredients

• 4-1/2  cups  chicken broth
• 1  cup  chopped onion (1 large)
• 1  cup  sliced carrot (2 medium)
• 1  cup  sliced celery (2 stalks)
• 1  teaspoon  dried basil, crushed
• 1  teaspoon  dried oregano, crushed
• 1/4  teaspoon  ground black pepper
• 1    bay leaf
• 1-1/2  cups  dried medium egg noodles
• 2  cups  chopped cooked chicken or turkey

Directions

In a 3-quart saucepan combine broth, onion, carrot, celery, basil, oregano, pepper, and bay leaf. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes. Stir in uncooked noodles. Return to boiling; reduce heat. Simmer, covered, for 8 to 10 minutes or until noodles are tender but still firm and vegetables are just tender. Discard bay leaf. Stir in chicken; heat through. To serve, ladle soup into bowls. Makes 4 main-dish servings.

Chicken Tortellini Soup: Prepare as above, except substitute small broccoli florets for the celery and one 9-ounce package refrigerated cheese-filled tortellini for the noodles. Add the broccoli and 1 cup sliced fresh mushrooms when tortellini is added.

Parmesan-Pesto Chicken Noodle Soup: Prepare as above, except substitute 1 small zucchini, halved lengthwise and sliced for the celery; Italian seasoning for the basil and oregano; and dried small shell macaroni for the noodles. Add 2 cloves garlic, minced, to the broth mixture. Add the zucchini with the macaroni. Meanwhile, spread each of 4 slices Italian bread with 1 tablespoon refrigerated basil pesto; sprinkle each with 1 tablespoon finely shredded Parmesan cheese. Place, pesto sides up, on a baking sheet. Preheat broiler. Broil 3 to 4 inches from the heat about 2 minutes or until cheese melts. Top each serving with a slice of the bread.

Nutrition information

Per serving: Calories 241, Total Fat 7 g, Saturated Fat 2 g, Cholesterol 77 mg, Sodium 1190 mg, Carbohydrate 20 g, Fiber 3 g, Protein 24 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 6%, Iron 11%. Percent Daily Values are based on a 2,000 calorie diet 

 

 

 

HOMEMADE NOODLES:  Serves 8

Ingredients:

4 cups all-purpose flour 4 egg

4 pinches salt

Directions:

1.	Mix all ingredients. Roll thin with flour, then roll like a jelly roll. Cut into 1/2 inch strips. Let dry.
2.	Drop into hot chicken broth. Boil for 15 minutes.

Chocolate Marshmallow Madness Cupcake

Chocolate Marshmallow Madness Cupcakes

PER SERVING (1 glazed and topped cupcake): 113 calories, 2g fat, 230mg sodium, 21.5g carbs, 0.75g fiber, 13.5g sugars, 2g protein -- PointsPlus™ value 3*

Prep: 20 minutes

Cook: 15 minutes

Ingredients:

Cupcakes

One 25-calorie packet hot cocoa mix (like Swiss Miss Diet or Nestlé Fat Free)

Half of an 18.25-oz. box (about 1 3/4 cups) moist-style devil's food cake mix

1/2 cup fat-free liquid egg substitute (like Egg Beaters Original)

1 tbsp. Splenda No Calorie Sweetener (granulated) or granulated sugar

1/8 tsp. salt

Glaze

1/4 cup Jet-Puffed Marshmallow Creme

1 tsp. light vanilla soymilk

Topping

1 tbsp. mini semi-sweet chocolate chips

12 mini marshmallows

Directions:

Preheat oven to 350 degrees.

In a tall glass, combine cocoa mix with 2 oz. hot water. Stir until cocoa dissolves. Add 6

oz. cold water and stir well. Set aside.

In a large mixing bowl, combine cake mix, egg substitute, sweetener, and salt. Add the

hot cocoa mixture and whisk until smooth.

Line a 12-cup muffin pan with foil baking cups and/or spray with nonstick spray. Evenly

distribute cake mixture among the cups

Bake in the oven for about 15 minutes, until a toothpick inserted into the center of a

cupcake comes out clean. Remove from oven and let cool.

To make the glaze, put marshmallow creme in a small dish. Add soymilk and mix well.

Once cupcakes have cooled completely, drizzle marshmallow glaze over them. Top

each cupcake with 1/4 tsp. chocolate chips and 1 mini marshmallow.

Refrigerate until ready to serve. Enjoy!

MAKES 12 SERVING

Scones

This Recipe is easiest to prepare if you use a stand mixer that can knead for you. However, you can do it by hand and it works just fine. Also, this makes tons so if your mixer is small, you may want to half the recipe.**








1. In the bowl of a stand mixer combine:
2 c. warm water
2 T. active dry yeast
½ c. sugar

2. Let that mixture stand 10 minutes until yeast begins to grow. Then add:
½ c. instant dry milk
2 eggs
3 cups flour

3. Beat until smooth, then let the mixture rest for 20 minutes. Next add:
½ c. vegetable or canola oil
4 tsp. salt
Enough flour to make a soft dough (I usually add one cup of flour at a time, mixing well between until dough pulls away from the sides of the bowl and I can touch or press the dough without it sticking to my finger).

4. Knead dough in stand mixer for 5 more minutes.

Place dough in a greased bowl, cover with a dishcloth and let rise for 1 hour.

FOR SCONES: Shape dough into scones and place on plastic wrap or waxed paper that has been sprayed with nonstick spray. Let rise 20-30 minutes. Fry in hot oil

FOR DINNER ROLLS: Roll into desired shapes, place on greased pan. Let rise for about 45 minutes. Bake at 350 degrees for 20-25 minutes or until tops are golden brown.

HONEY BUTTER: Beat together 2 squares real butter (softened), 1/8 cup honey and ¼ tsp. vanilla. Can also add ¼ tsp. cinnamon if desired. Serve on warm scones

Spinach & Artichoke Dip

Mimi's Cafe: Spinach & Artichoke Dip


Ingredients:
4 oz. Jack cheese (grated)
2 oz. Swiss cheese (grated)
8 oz. Parmesan cheese (shredded)
¾ cup Artichoke hearts (quartered)
1 bunch Fresh spinach
½ cup Mayonnaise
½ cup Prepared Alfredo sauce
2 tsp. Garlic (chopped; approx. 2 cloves)
½ tsp. Black pepper
½ cup Sun-dried tomatoes

Instructions:

1. Combine Jack, Swiss and Parmesan cheeses in a mixing bowl.
   
   
2. Drain artichokes and dice into small pieces. Wash and cut spinach into 1-inch pieces and add to cheese mix.
   
   
3. In a separate mixing bowl combine the mayonnaise, alfredo sauce, garlic and pepper. Mix until well combined.
   
   
4. Pour the mayonnaise mixture into the cheese mix and stir until well mixed.
   
   
5. Drain sun-dried tomatoes of any oil or liquid and dice into small pieces and add to the mixture.
   
   
6. Heat cold dip mixture over medium heat in non-stick frying pan until hot and cheese is completely melted. Transfer to serving dish and serve with tortilla chips and sliced bread.

Carrot Bread

Mimi's Cafe: Carrot Raisin Bread

Ingredients:
1-1/2 Cups All-Purpose Flour
1-1/2 Cups Brown sugar, firmly packed
1 Teaspoon Baking Soda
3 Eggs
1/2 Cup Sugar
1/2 Cup Chopped Walnuts
2 Teaspoon Baking Powder
1/2 Cup Canned Crushed Pineapple, with juice, drained
2 Teaspoons Cinnamon
1/2 Cup Raisins
1/2 Teaspoon Salt
1 Cup finely shredded Carrots
1 Cup Vegetable Oil

Instructions:
1. Sift first five ingredients into a mixing bowl.
2. In a separate bowl, whisk together the oil, sugar and eggs.
3. Stir the liquid mixture into the flour; mix well.
4. Add the next four ingredients; stir again.
5. Grease and flour a 9" square pan or four mini-loaf pans. (Fill the pans 2/3 full with batter)
6. Bake at 350° for about 40 minutes. (Mini loaves take about 30 minutes.)

(Yields one 9" square, or four 3" x 6" mini-loaves.)

Corn Chowder

Mimi's Cafe: Corn Chowder

Ingredients:
¼-cup butter, (½-stick)
6 tablespoons chopped onion
¾-cup diced celery
2-½ cups water
2 cups cubed peeled red or russet potatoes, (½-inch)
2 cups frozen corn kernels, thawed
1 can creamed corn (14 oz)
2 tablespoons sugar
2 teaspoons salt
1 dash of white pepper
3 tablespoons flour
3 cups half and half cream

Instructions:

1. Melt butter in saucepan over medium heat.
   
   
2. Add in the flour and whisk until smooth and a roux forms (2 minutes).
   
   
3. Add onions and celery and saute 5 minutes until soft but not brown.
   
   
4. Add water, potatoes, corn kernels, creamed corn, sugar, salt and pepper. Using a wire whisk, whisk until smooth.
   
   
5. Cover and simmer until potatoes are barely tender, about 30 minutes.
   
   
6. Add half and half and simmer uncovered until soup has thickened to a creamy consistency, about 15 minutes.
   
   
7. Season to taste with additional salt and pepper if needed.

Fried Rice

1 1/2 cups cooked rice
1/2 cup frozen peas
1 egg, scrambled
1 clove garlic (minced)
1/8 cup cooking oil
2 slices ham, diced
2 bunches green onion, diced
1/4 tsp. grated fresh ginger root
Soy Sauce









Heat oil in wok. Add green onion, garlic and ginger. Cook and toss until onions are tender. Remove from wok. Add the ham and toss until lightly browned. Add all ingredients back into the wok including the onions, peas, egg and rice. Cook and stir until mixture is hot and lightly browned on the edges. Before serving, stir in desired amount of soy sauce, cook and toss in hot wok.

Cinnamon Rolls

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2 cup boiling water

2 squares butter

1 cup sugar

1 TBS salt

2/3 cup powdered milk

1 cup warm water

1/2 tsp sugar

3 TBS yeast

6 beaten eggs

12 cup flour

**Mix in a large stand electric mixer with dough hook attachment**

Pour boiling water over sugar and butter in a large stand mixer bowl. Stir until butter is melted. Cool slightly, then add the salt and powdered milk. Meanwhile, mix the 1 cup water, 1/2 tsp sugar and yeast in a small bowl. Allow yeast to bubble. Add the yeast mixture to the first mixture along with the eggs and 5 cups of the flour. Beat until very smooth. Continue adding the rest of the flour and beating until the dough leaves the sides of the bowl and isn't sticky to touch. Remove dough, and place in a large greased bowl. Cover with a dish cloth and allow to rise for about 45 minutes.

After dough has risen, pound down and place on a floured surface. Roll dough out in to a large rectangle. This makes a HUGE rectangle - you may want to divide dough in half and do it in two batches.

Melt 1 1/2 cubes of butter and spread melted butter over the dough. Sprinkle granulated sugar, brown sugar, and cinnamon all over the top (probably about 1 1/2 cups of each kind of sugar and 2-3 TBS cinnamon. Roll up and cut in to slices (I use a piece of thread to cut the slices). Place rolls on greased cookie sheets and rise another 30 minutes to an hour.

Bake at 350 degrees for about 15-20 minutes or until well browned. Then frost with homemade vanilla butter cream frosting.

FROSTING: Make homemade frosting by combining 1 cup softened butter, 2-3 T. milk and about 3 cups powdered sugar. Thin by adding more milk, thicken by adding more powdered sugar.

Chocolate Bundt Cake

1 devil's food cake mix
1 5.9 oz box instant chocolate pudding mix
5 eggs
1/2 cup butter, melted
16 oz. sour cream
2 cups chocolate chips

Preheat oven to 350.

Combine cake and pudding mixes in the bowl of an electric mixer. Add sour cream, melted butter and eggs. Mix until combined. Batter will be very thick. Add in chocolate chips and mix well. If you don't have a stand mixer, or don't want to get it out, this can very easily be mixed by hand. Spoon batter into Bundt pan (coated with cooking spray). Bake 50-55 minutes, or until cake tester inserted in middle comes out clean. Let cool in pan for 10 minutes, then remove from pan and cool completely on wire rack.