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Posts Tagged ‘Bread’

I decided to try something a little different this year.  I know I like to search blogs for holiday ideas and I think most of my readers do as well.  This post is a grouping of my recipes that would be perfect for a tasty Thanksgiving meal.  The only thing you won’t find here is a turkey recipe since I am severely allergic so it is always ham for me at holidays. 

Speaking of ham, here are three different ham recipes that I have tried and enjoyed:

Brown sugar honey glazed ham:

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Slow cooker maple ham:

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Citrus slow cooker ham:

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Now that we have a main course, we need a few side dishes:

This sweet potato casserole is my absolute favorite:

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Cornbread dressing:

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Scalloped pineapple:

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Butter roasted potatoes:

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And last, but not least, Italian pasta salad:

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Next, we need some quick and easy dinner rolls and you can’t go wrong with these mayonnaise rolls:

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If you have any room left, it’s time for the dessert course. Yum!  There are so many options, but here are a few of my favorites.

Italian cream cake:

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Apple cinnamon swirl Bundt cake:

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Pineapple upside down cake:

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Perfect pecan pie:

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Turtle cake:

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Orange fluff salad:

Orange Fluff Salad

Watergate salad:

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And, finally, sunshine salad:

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I hope this post gives you a little foodie inspiration for the holidays.  I know I am getting hungry!

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How’s that for a long name for a quick and easy recipe that is so, so, so good?  I found this recipe over at the blog Plain Chicken and I may be addicted now. I made this to go with a pot of chili back during cooler weather and was hooked.  This is a perfect bread to go with chili or soup and would be perfect as a party food, too. 

I don’t ever need to make this when I am home alone or I would eat the whole loaf by myself with very few regrets later.  This is definitely an sharing recipe.  It’s just too good!  I will say that mine didn’t turn out quite as pretty as Plain Chicken’s did but it tasted great just the same.

1 unsliced loaf of (round is preferable) sourdough bread (I couldn’t find sourdough at my grocery so I used Hawaiian bread and it gave it a great sweet kick.)
8-12 oz. shredded cheddar cheese
3 oz. bag Oscar Mayer Real Bacon bits (I didn’t have bacon bits, so I just cooked about 4 slices of bacon and crumbled it.)
1/2 cup butter, melted
1 Tbsp. Ranch dressing mix

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Using a sharp bread knife cut the bread going both directions. Do not cut through the bottom crust. Place the shredded cheese in between cuts. Sprinkle bacon bits on bread, making sure to get in between cuts. Mix together butter and Ranch dressing mix. Pour over bread. Wrap in foil the entire loaf in foil and place on a baking sheet. Bake at 350 degrees for 15 minutes. Unwrap. Bake for an additional 10 minutes, or until cheese is melted.

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Please join me at Miz Helen’s Country Cottage for Full Plate Thursday.

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Some things just go together naturally like peanut butter and jelly or chips and dip.  Well, this recipe goes great with the lasagna soup that I wrote about last week.  This recipe comes from one of my favorite blogs, The Southern Lady Cooks, who happens to be a fellow Kentucky blogger.  She has some wonderful recipes over there and all that I have tried turn out great.

You could easily modify this bread to suit your tastes by adding different cheeses or even some cooked crumbled bacon.  Mmmm!  I may have to try it with bacon.

2 cups all-purpose flour

1 cup shredded sharp cheddar cheese

1 teaspoon sugar

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon coarsely ground black pepper

1 cup buttermilk (I used powdered buttermilk and water. The measurement conversion is on the back of the package.)

1/2 cup butter or margarine, melted

2 eggs

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Prepare a loaf pan by spraying with non-stick spray and preheat your oven to 350 degrees.  In a large bowl, combine the flour, cheese, sugar, baking powder, baking soda, salt, pepper, and powdered buttermilk.

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In another bowl, combine the water (for the powdered buttermilk), butter and eggs.  When that is mixed, add it to the dry ingredients; stir just until combined and make sure there are no dry spots in the batter.

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Pour the batter into the prepared loaf pan and bake for 35 to 40 minutes.  Cool for about 10 minutes and turn out of the pan. 

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Please join me at Miz Helen’s Country Cottage for Full Plate Thursday.

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