Restaurant Style Olive Oil Bread Dip

I'm an appetizer kinda girl. When we go out to eat I could easily get filled up on all the chips and salsa, rolls with honey butter and most definitely warm bread with olive oil dip. There's just something about the way the olive oil melds together perfectly with the zest of balsamic vinegar that just keeps me coming back for more. And more. And more. I love that I can now get my fix anytime I want at home. A nice pasta with a tossed salad and a loaf of ciabatta bread with this dip and my kitchen is suddenly transformed into a five star restaurant. Or at least a four star, I take points off for the table we bought on Trade Me with the seats that fall off when you sit down. Hashtag temporary living problems.

1/4 cup olive oil
5 cloves garlic
2 tablespoons balsamic vinegar
1 tablespoons Parmesan cheese
1 tablespoon crushed dried oregano
Kosher salt and fresh ground black pepper, to taste
1 Loaf of your favorite Italian bread, sliced

Pour the olive oil into a small dish and use a garlic press to press the garlic cloves into the oil and gently stir. Drizzle the balsamic vinegar over the oil and garlic. Sprinkle with Parmesan cheese and oregano. Season with kosher salt and fresh ground black pepper. Serve with warm bread.

Source | Allrecipes

Garlic Parmesan Twisted Breadsticks

I have the worst track record when it comes to rolls and things of that nature. No matter how perfectly I follow the recipe, they always seems to turn out flat and dense. So if I find a recipe that is fail proof even for me, then I hold onto it like it's gold. So far I have found the perfect dinner roll recipe that makes feel all sorts of domesticated, and now I can finally add a breadstick recipe. I know a breadstick seems pretty basic, but I'm telling you, when it says "stick" I'm pretty sure it's not meant to be as hard as a stick, which has happened plenty of times in the past. When I first made this recipe I was a little skeptical because it has such a short rise time, but they fluffed up just the right amount and the twist helps give it that little extra oomph. And the melted garlic butter with parmesan infuses the perfect amount of flavor. And the fact that it has such a short rise time is perfect because I'm not always thinking about dinner around 3:00 when I would normally have to start the bread to give it enough time rise.This is definitely going down in the official book as a keeper!

For the dough:
1½ cups warm water
2 Tbsp. sugar
1 Tbsp. yeast
4 - 4 1/2 cups flour
1 tsp salt

Butter Spread:
6 Tbs butter, divided
1/2 tsp garlic salt
1/2 cup grated parmesan cheese, divided

In a small bowl mix warm water, yeast and sugar. Set aside and let proof for 5-10 min or until foamy. In a large bowl sift flour and salt then stir in yeast mixture when ready. Mix until smooth, adding more flour if too sticky, then cover and let raise for 10 minutes. Roll out dough into a large square on a floured surface. Soften 4 Tbs of butter then mix in garlic salt and 1/4 cup parmesan cheese. Brush on dough then fold in half and cut into 1 inch strips. Twist the two halves together on each breadstick and place on a cooking sheet. Let sit for 15 to 20 minutes to raise. Bake at 400 degrees for 20 minutes or until lightly brown. Immediately after baking, brush with remaining 2 Tb butter and sprinkle with a little more garlic salt and remaining 1/4 cup grated parmesan cheese.

Source | Fav Family Recipes

Italian Herb and Sea Salt Focaccia Bread

This bread is just divine. I love the chewy texture, the infusion of herbs and the crisp and flakey golden top. It's delicious when paired with your favorite pasta dish (a few of my favorites are here, here and here), or I like to eat it dipped in marinara sauce. It reminds me of my poor college days at BYU when I would eat Pizza Hut breadsticks dipped in pizza sauce from the Cougareat food court almost every day for lunch. Except this tastes like 100 times better. And I'm not cramming for exams while stuffing my face.

1 C warm water
1/3 C olive oil
2 tsp sugar
1 ¼ tsp salt
3 C flour
2 tsp yeast
2 tsp dried Italian seasoning
Topping:
¼ C olive oil    
2 tsp dried oregano
4 cloves garlic, minced                  
½ C fresh grated parmesan cheese
1 tsp coarse sea salt
2 tsp fresh rosemary

Add yeast and sugar to warm water, set aside and let proof for 5-10 minutes. In a separate bowl, sift flour, salt and Italian seasoning. Mix yeast and water mixture into the dry ingredients then add the olive oil. Knead together for about 5 minutes then add to an oiled bowl, cover and let rise for about an hour. When the dough is double in size, evenly press dough into a greased 9x13 baking dish. Use your fingertips to make dimples in the dough. Cover and let rise in a warm place for 30 min. While the dough is rising, heat olive oil in skillet, stir in oregano, rosemary and garlic then immediately remove from the heat. Spoon olive oil mixture evenly over dough and sprinkle with parmesan and sea salt. Bake at 400 for 20 min, or until lightly browned.

*Source: an old bread machine recipe book, not sure who the manufacturer was

 

The Ultimate Meatball Sub

Behold, I give unto you the mother of all meatball subs. I had made one of these years ago, but have since lost the recipe. After making this amazing spaghetti and meatball dish I sorta resurrected a new found love for meatballs, so I decided to try and re-create that meatball sub. But not just any meatball sub, I was on a mission to create the best. I started with these homemade hoagies, mostly because I forgot to buy sub rolls while I was busy spending $270 on a week's worth of groceries at Pak n' Save. I never thought I'd say this, but I really miss Walmart. Anyways, I just so happened to come across this recipe and decided I'd rather make them from scratch than go back to the store. They turned out amazing, like such a delicious flavor and texture. Store bought would work just fine, but for the ultimate experience I would go homemade. Here's the recipe if you feel so inclined...

Back to my story. So I got the bread situation covered and then it was on to the meatballs. I decided to go with a mozzarella stuffed meatball, because, hello, cheese. Then I found a delicious homemade marinara sauce to simmer them in (although if you're in a time crunch a store bought marinara sauce would work too since the meatballs take center stage). And then to top it all off I came across a recipe that suggested spreading garlic butter on the subs before toasting them and it was a done deal. All the different recipes and tips came together to create the most beautiful meatball sub your eyes could ever behold. It even got my husband home early from work when he heard what I was making for dinner. You know what they say, men can't resist a woman with a good meatball sub. At least that's what I hear.

8 hoagie buns (homemade recipe here)
16 slices mozzarella cheese
6 Tbs butter, melted
1/2 tsp garlic salt
1/2 tsp dried parsley (plus more to garnish)

For the meatballs:
1 pound lean ground beef
1/2 yellow onion, finely chopped
1/2 cup breadcrumbs
1/4 cup fresh grated Parmesan cheese
2 eggs, lightly beaten
3 cloves of garlic, minced
2 tablespoons fresh parsley, chopped
2 teaspoons dried basil
1/2 teaspoon salt
1/8 teaspoon freshly cracked black pepper
8 ounces mozzarella cheese, cut into 1/2 inch squares

For the sauce:
1 tablespoon olive oil
1/2 yellow onion, diced
2 cloves of garlic, minced
1/2 teaspoon cornstarch
1/4 cup beef broth
1 (28 ounce) can crushed tomatoes
2 tablespoons fresh parsley, chopped
2 tablespoons fresh basil, chopped
1/2 teaspoon kosher salt

Preheat the oven to 375. Line a baking tray with baking paper. In a large mixing bowl, combine ground beef, onion, breadcrumbs, Parmesan cheese, eggs, garlic, parsley, basil, salt and pepper. Mix well until combined. Roll meat into balls, about 2 tablespoons each. Use your finger to create a hole in the center of the ball and place a piece of cheese inside then re-roll ball to cover the cheese. Repeat with remaining meat and arrange on baking sheet. Bake for 18 to 20 minutes, or until meatballs are cooked through. While the meatballs are baking, prepare sauce. Heat olive oil in a large saucepan over medium heat. Add onion and garlic. Sauté for 2 minutes. Whisk in the cornstarch and broth. Let simmer for 2 additional minutes. Add crushed tomatoes, parsley, basil and salt. Stir to combine. Bring the sauce to a boil. Cover, reduce heat to low and let simmer for 15 minutes. Once baked meatballs are done, carefully add them to the sauce. On low heat, simmer uncovered for an additional 10 minutes.  Turn oven up to 400. Slice hoagies in half lengthwise. Mix 6 Tbs melted butter, 1/2 tsp garlic salt and 1/2 tsp dried parsley then brush on each slice of bread then cook for 4-5 minutes or until just lightly toasted. Remove from oven, put 3-4 meatballs on each sub, spoon on a little more marinara sauce, top with 2 mozzarella slices and sprinkle with a little dried parsley. Broil for 1-2 minutes, or until cheese is melted. Serve nice and hot.

*Source: Oh Sweet Basil, Center Cut Cook, Spoonful of Flavor

Blueberry Banana Crumb Bread

I have this bad habit. Ever since I made these Apple Crumb Muffins I can't help but put a crumb topping on every type of muffin or bread that I make. It just transforms the ordinary into the extraordinary and I find myself licking every last crumb off the plate. Literally. It's kind of embarrassing when you get caught doing it.  I love banana bread and I also love blueberries and for the life of me I can't remember where I got this recipe. I think maybe it was a combination of a banana bread recipe and a blueberry bread recipe? I don't know, but what I do know is that this bread is so moist and delicious, I guarantee that I won't be the only one licking my plate clean.

3/4 cup buttermilk
3/4 cup packed light brown sugar
1/4 cup butter, softened
2 large eggs
3 medim mashed ripe bananas
1 1/4 cups whole-wheat flour
1 cup all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 1/4 cups blueberries, fresh or frozen
Crumb topping:
2/3 cup packed brown sugar
4 tablespoons all-purpose flour
1 teaspoon ground cinnamon
4 tablespoon butter, room temperature

Preheat oven to 350°F. Coat one large loaf pan or 4 small loaf pans with cooking spray. Whisk buttermilk, brown sugar, butter and eggs in a large bowl. Stir in mashed bananas. In a separate bowl, sift together whole-wheat flour, all-purpose flour, baking powder, cinnamon, baking soda, salt and nutmeg. Mix the dry ingredients into the wet ingredients and stir until just combined. Fold in blueberries. Transfer the batter to the prepared pan(s). Mix crumb topping ingredients together then sprinkle on top. Bake about 60-65 minutes for a large loaf, and 30 minutes for the smaller loaves, or until a toothpick comes out clean. Cool in the pan for 10 minutes, then turn out onto a wire rack. Let cool before slicing.

*Source: Unknown

 

Buttermilk Bran Muffins

Do you know what I miss from the states? Cold cereal. An entire aisle filled with nothing but cold cereal is something I will never take lightly again. We have about 5 different choices here, most of which have "wheat bix" in one form or another on the title. And most of which are like $7 per box. And not a single rainbow shaped marshmallow in sight, such a pity. I mean, it's like really a good thing I'm not pregnant here, that's all I ate for 9 months straight. But being forced to think outside of the cold cereal box has been a good thing. Whenever I think of bran I think of dry, tasteless and pretty much blah. These right here have changed my opinion. A friend of mine passed along this recipe years ago and I never thought I'd see my kids inhale anything bran related, but these disappear faster than any bowl of Lucky Charms and I can feel good knowing they're having a healthier start to their day.

1 1/2 cups wheat bran
1 cup buttermilk
1/3 cup vegetable oil
1 egg
2/3 cup brown sugar
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt

Preheat oven to 375 degrees F (190 degrees C). Grease or line muffin tin. Mix together wheat bran and buttermilk; let stand for 10 minutes. Beat together oil, egg, brown sugar and vanilla and add to buttermilk/bran mixture. Sift together flour, baking soda, baking powder and salt. Stir flour mixture into buttermilk mixture, until just blended. Fill each muffin cup 2/3 full with batter. Bake for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

*Source: Chelsea Figgins

 

Feta Bruschetta

What's not to love about this fresh and tasty appetizer? It's the perfect finger food to serve at parties and is a fabulous way to jazz up the usual french bread side dish with meals. I'm a little picky with my bruschetta, I like to keep it simple. And this right here is perfect, simple, light and bursting with flavor.

3-4 roma tomatoes, diced
8 fresh basil leaves, chopped, or ½ Tbs dried basil
¼ C olive oil
2 tsp balsamic vinegar
2 cloves garlic, minced
¼ C crumbled feta
Salt to taste
¼ C shredded parmesean
8-10 slices sour dough or baguette, each about ½ in thick
*my sweet friend, Ali in Switzerland passed along the tip to brush olive oil mixed with coarse salt or dried herbs on the bread before toasting to bring the bruschetta to a whole new level. I love that idea and will definitely be trying it next time- you should too!

Preheat oven on broil. In a bowl, combine tomatoes, basil, olive oil, balsamic vinegar, feta, garlic and salt. Place the bread on a cookie sheet and broil, until lightly toasted, about 2 min. Remove from oven, flip each slice over then spoon on tomatoes and sprinkle with parmesean. Return to oven for 2 min or until tomatoes are warm.

*Source: Tiffany Munns

 

Gingerbread

I know I'm not alone in this, but whenever I think of gingerbread, I think of gingerbread cookies and gingerbread houses, but never gingerbread BREAD. And now I'm wondering why that is, because this stuff is amazing! Definitely going to be added to the annual Christmas baking list!

4 Tbs butter
1 1/2 Tbs molasses
1 1/2 Tbs corn syrup (or golden syrup if you're a kiwi cook)
2 eggs
1 cup vanilla yogurt
1 cup milk
1 tsp vanilla essence
3 cups flour
2 tsp baking powder
1 Tbs ginger
1 tsp mixed spice
1/4 tsp sea salt
1/2 cup brown sugar

Preheat oven to 325. Grease a loaf tin (I like to line it with baking paper, having it hang over the sides, and then grease it so that it is easy to pull out of the pan when it is finished).  Melt butter in a large pan then add molasses and corn syrup then stir over medium heat for a few minutes. Remove from heat and whisk in yogurt, milk, vanilla and eggs and continue stirring until smooth. In a separate bowl, sift four, baking powder, spices, salt and brown sugar. Pour wet ingredients into the bowl and beat together with a whisk until smooth. Pour into prepared loaf tin and cook for 50-60 minutes (the original recipe said 45 minutes, but mine needed a good 15 minutes longer), or until a knife comes out clean. Cool in the tin then sprinkle with powdered sugar, slice and serve with a pat of butter.

*Source The Great New Zealand Cookbook

Cinnamon Toast Muffins

It's no secret that I have a thing for muffins. I love each recipe for a different reason and the reason why I love this recipe, besides the fact that they taste amazing, is because when it's grocery shopping day and the fridge and cupboards are bare and it looks like the only options for breakfast are a half of a cucumber or mayo, then these will always save the day. The ingredients are usually always on hand and they are so quick to whip up. Five minutes tops and they're in the oven cooking while you're searching for lost shoes and signing parent notices before school starts. So yummy, so quick, so easy---I'm so all over that.

1-¾ cup flour
1-½ teaspoon baking powder
½ teaspoon salt
½ teaspoons nutmeg
½ teaspoons cinnamon
⅓ cup vegetable oil
¾ cups white sugar
1 egg
¾ cups milk

Topping:
¼ cups butter
⅓ cups white sugar
1 tablespoon cinnamon

Preheat oven to 350 and line muffin tin. Combine flour, baking powder, salt, nutmeg and cinnamon. In a separate bowl, combine oil, sugar, egg and milk. Add dry ingredients and stir only to combine. Fill 12 muffin cups 2/3 full and bake for 15-20 minutes. For the topping, melt the butter in a bowl. Combine the white sugar with the cinnamon in another bowl. While muffins are still hot, dip in butter, then into the sugar/cinnamon mix. Let cool.

*Source: unknown

Fluffy Crescent Dinner Rolls with Whipped Honey Butter

When it comes to dinner rolls, these are the IT rolls. It's not because these are the only rolls I've ever made, but because these are the only rolls I've ever made that have actually turned out. They are perfectly light and buttery every single time, they're hard to mess up and even harder to stop after eating only one! These definitely take center stage next to the turkey on our Thanksgiving table.

½ C warm water
1 ½ Tbs yeast
4 C flour
1/3 C white sugar
1 tsp salt
½ C warm milk
1 egg
1/3 C butter, melted
¼ C butter softened (to spread)

Add yeast and a sprinkle of sugar to warm water and set aside for 5-10 min to let proof. Sift together flour, sugar and salt. Whisk egg and 1/3 cup melted butter into warm milk, mix into yeast then add to flour mixture and stir well. Knead dough for a few minutes then cover bowl and let rise until double in size (about an hour). Divide dough in half. Roll each half into a 12 inch circle, spread 1/4 cup softened butter over entire round. Cut each circle into 8 wedges. Roll wedges starting at wide end; roll gently but tightly. Place point side down on ungreased cookie sheet. Cover with clean kitchen towel and put in a warm place, let rise 1-2 hours, or until fluffy and double in size. Meanwhile, preheat oven to 400 degrees F (200 degrees C). Bake in preheated oven for 10 to 15 minutes, until golden. Brush on butter then serve warm.

And what better to serve them with than this amazing Whipped Honey Butter? Seriously divine. Just sit back and watch these get gobbled up at your Thanksgiving dinner. Gobble, gobble, see what I did there?

1 stick butter, room temp
½ C powdered sugar
½ C honey
1 tsp ground cinnamon

Whip the butter for about 5 minutes then add the powdered sugar, honey and cinnamon. Whip again until smooth and fluffy. Cover and store at room temperature.

*Source: Rolls- Allrecipes.com, honey butter- Cupcake Diaries

 

Broiled Cheesy Garlic Bread

I have a confession. I'm a carboholic. And I may have to seek counseling for this cheesy garlic bread. I mean, there's garlic bread and then there's THIS garlic bread. Ever since I came across this recipe years ago, it's the only garlic bread I'll make. The few extra steps are what hit this recipe out of the ball park. And I have another confession. I ate it for breakfast the next day too.

5 garlic cloves, finely minced
1 stick butter, softened
1/2 teaspoon water
1/4 teaspoon salt
1/4 teaspoon pepper
1 loaf of french bread, sliced in half horizontally
1 1/2 cup shredded mozzarella cheese (or cheese of choice)

Adjust oven rack to lower-middle position and heat oven to 400. In a small nonstick skillet, cook the garlic, 1 tablespoon of the butter and water over low heat, stirring occasionally, until the mixture is straw colored, 7-10 minutes. It is important to keep the heat low or the garlic will burn and turn bitter. The garlic should be lightly browned but not burned! In a small bowl, place the remaining 7 tablespoons softened butter and the salt and pepper. Mix in the hot garlic mixture and stir to combine. Using a rubber spatula, spread the butter mixture on the cut sides of bread. Sandwich the bread back together and wrap the loaf in foil. Place the wrapped loaf on a baking sheet and bake for 15 minutes. Remove from the heat and turn the oven to the broil setting. Sprinkle the bread with the shredded cheese. Broil until cheese has melted and bread is crisp, about 2 minutes. Transfer the bread to a cutting board and slice into angled pieces and serve.

*source: unknown

{melt in your mouth} Cinnamon Rolls

These right here a big deal. Like a really big deal. If it's cinnamon roll day, the whole house is excited about it. I usually reserve them for special occasions, one of those being Christmas morning. It's become a favorite tradition. But lately I've had to make them every time it's Jason's turn to bring in morning tea at work because they've become quite a legend, and whenever we have a missionary getting transferred they always request these for dessert. I've been told by a few missionaries that they are better than their mom's AND their grandma's cinnamon rolls. That's a compliment I don't take lightly! I have fond memories of my mom making cinnamon rolls, especially when she came to help me out when I had my second baby, I do recall my husband commenting that she should stay forever after he ate one. This is a recipe I've tweaked from several different recipes over the years and I hope it's one of those that my kids will remember years from now when they're grown with families of their own.

Dough:

1 ½ cups warm water
2 ½ Tbs yeast
½ C butter, melted
¾ cup sugar
½ tsp salt
5 cups flour

Filling:

1 1/3 cups brown sugar, packed
1 ½ sticks butter, softened
1 ½ tablespoons ground cinnamon
3 tablespoons flour
Pinch of salt

Dissolve yeast in the warm water with a little pinch of sugar and let proof. Sift flour, sugar and salt. Add melted butter to yeast mixture once it is frothy, then add to dry ingredients and mix together and knead well. It should be a little sticky, but if it's too sticky to work with then add a little more flour. Let it rise for an hour, or until double in size, then knead it down. Repeat. Roll out dough into a rectangle shape. Mix the filling ingredients together then spread evenly over dough. Starting at the long end, begin rolling the dough. Once it is rolled into a long log, start at one end cut into rolls about ¾ in thick with a sharp knife (being careful not to smash them as you cut). Let it rise until they look full and fluffy (about an hour) . Bake at 400 for 12-15 min.

Icing:

2 cups powdered sugar
1 teaspoon maple syrup
1/4 cup butter, melted
3 tablespoons (or more) heavy cream, or whole milk
1 teaspoon vanilla extract
1/8 teaspoon kosher salt

Mix together using hand beaters until smooth, adding extra cream/milk if necessary until desired consistency is reached. Drizzle over cinnamon rolls when they are hot out of the oven.

Glazed Cinnamon Scones

Scones always seemed so intimidating and fancy (I'm so faaaancy, can't you taste this go-oooold. I just want to see how many pop culture phrases I can throw into food posts). Since I had no plans of inviting the Queen of England over for tea and scones, I never bothered making them. But pinterest has a way of luring you in and I'm so glad she did. Scones are waaaay less intimidating than I thought. They are quick and easy, absolutely delicious and I can feel fancy making them, even if I'm wearing yoga pants and yesterday's t-shirt while I do it.  My kids new favorite after school snack on a cold day are these warm scones with a mug of hot chocolate. Mmmm-mmm good.

2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter
1 egg, separated
3 Tablespoons honey
1/3 cup buttermilk (or 1/3 cup milk mixed with 1/2 teaspoon of lemon juice)
4 Tablespoons sugar
1/2 teaspoon cinnamon

Glaze Ingredients:
1 cup powdered sugar
1-3 teaspoons milk
1/2 teaspoon vanilla

Preheat oven to 375 degrees. Combine flour, baking powder, baking soda and salt. Cut in butter until mixture is crumbly (I use a cheese grater and grate the butter in). Separate the egg white and yolk. Set the egg white aside. In a separate bowl, mix egg yolk, honey and buttermilk. Add to the dry ingredients and stir until just combined. Form dough into a ball on a floured surface. Roll or pat out to about 3/4 inch in thickness and eight inches in diameter. Transfer to a baking sheet covered in parchment paper. Whisk the egg white until froth forms and brush over the tops of scones (you won’t use the entire egg). Mix sugar and cinnamon together and sprinkle over egg-white-topped scones. Cut into eight equally-sized pieces. Mix together powdered sugar, milk and vanilla until glaze forms. Bake for 15 minutes, pull out and drizzle glaze over the top. Return to oven and bake for an additional 3 min, until lightly browned and cooked through.

*Source: Money Saving Mom

Chocolate Chip Banana Crumb Muffins

I'm convinced that muffins are one of the greatest culinary inventions. They are such moist and tasty little morsels that are perfect for breakfast on the go, after school snacks, Sunday brunch, baby shower luncheons, lunchboxes...they are just so versatile and are great for any occasion. I've tried many a muffin in my muffin eating career, and my two favorites are this recipe and these. I get excited when the bananas start to turn brown because it gives me an excuse to make them. I just HAVE to make to most moist and delicious muffins and then I'll just HAVE to eat like half the pan while I wait for the kids to come home from school. It's a tough job, but somebody's got to do it...

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
4 bananas, mashed
1/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted (or substitute with applesauce)
¾ C Chocolate chips
*my sister just made these and said she added 1 tsp cinnamon and 1/4 tsp cloves for a little extra somethin' somethin', I'm totally going to try it next time!

Topping:
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
2 tablespoons butter, softened
*I usually double the topping

Preheat oven to 350 degrees F (190 degrees C). Lightly grease 12 muffin cups or line with muffin papers. Mix 1 1/2 cups flour, baking soda, baking powder, and salt in a large bowl. Beat bananas, sugar, egg, and melted butter in another bowl. Stir banana mixture into flour mixture just until moistened, add chocolate chips. Spoon batter half full into prepared muffin cups (makes about 15). Combine brown sugar, 2 tablespoons flour, and cinnamon in a small bowl. Blend in 2 tablespoons butter until mixture. Sprinkle topping over muffins. Bake in preheated oven until golden and tops spring back when lightly pressed, 15 to 18 minutes.

*source: www.allrecipes.com

 

{real} Italian Calzones with Slow Cooker Marinara Sauce

I love looking back and seeing how my cooking has evolved over the years. For calzones I used to thaw out some Rhodes dough rolls then open a can of Spaghetti sauce, spoon it on, add some cheese, fold it over and pop it in the oven. They were good, but they weren't great. These are more than great. The perfect golden crust with a creamy cheesy filling, dipped in the most delicious marinara sauce (which I learned is the legit Italian way to do a calzone, no sauce on the inside). It will make 'em drool down their chinny chin chin (any One Direction fans out there...anyone?)

Dough: (makes 3-4, can double)
2 1/2 tsp active dry yeast
1 cup warm water
1 tablespoon olive oil
1 teaspoon white sugar
1 teaspoon salt
2 1/2 cups all-purpose flour, divided
1 teaspoon olive oil 1 egg (to brush on top)
Filling:
1 ½ C ricotta
3-4 C shredded
mozzarella cheese
Optional: olives, pepperoni, mushrooms, Canadian bacon, pineapple, ham, peppers, etc.
Marinara sauce (for dipping)
To Make Dough: In a small bowl, dissolve yeast in water. Add the oil, sugar and salt; mix in 1 cup of the flour until smooth. Gradually stir in the rest of the flour, until dough is smooth and workable. Knead dough on a lightly floured surface for about 5 minutes, or until it is elastic. Lay dough in a bowl containing 1 teaspoon olive oil, then flip the dough, cover and let rise for 40 minutes, or until almost doubled. Preheat oven to 375. When dough is ready, punch it down and separate it into 3-4 equal parts. Roll parts out into thin circles on a lightly floured surface. Mix filling ingredients then spoon onto dough, fold over, securing edges by folding in and pressing with a fork. Brush the top of each calzone with egg and place on a lightly greased cookie sheet. Bake for 30 min. Serve with marinara sauce for dipping. 

Slow Cooker Marinara Sauce:
1 28oz cans crushed tomatoes
1 6oz can tomato paste
1/2 onion, chopped
1/2 Tbs minced garlic
1 bay leaf
1/2 C water
2 Tbs chopped basil (or 1 Tbs dried)
2 Tbs chopped oregano (or 1 Tbs dried)
2 Tbs chopped parsley (or 1 Tbs dried)
2 tsp brown sugar
1 Tbs balsamic vinegar
½ tsp salt
 ¼ tsp pepper
 Add all ingredients to the crock pot and simmer on low for 3-4 hrs. Remove bay leaf and serve.

Source: Calzones- www.allrecipes.com, Marinara sauce-adapted from www.budgetbytes.com


   

Real Southern Buttermilk Biscuits

I'm sitting here at a loss for words. These buttery flaky melt-in-your-mouth biscuits don't even need an introduction. They speak for themselves. They are nothing short of perfection, and the best part is that they are pretty easy. Just follow the directions exactly and they will turn out perfect every single time. Be prepared to wow your dinner guests, they taste just as delicious as they look!

2 tsp yeast
1/4 cup warm water
 2 ½ cups flour
1 tablespoons sugar
1/2 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 stick cold butter
 3/4 cups buttermilk (or mix 1 Tbs white vinegar into 3/4 c milk)

Preheat oven to 450°. Combine yeast and warm water in a bowl, let stand 5 minutes. Meanwhile, whisk together flour, sugar, baking powder, baking soda and salt. Use a cheese grater and grate butter into flour mixture and mix together. Combine yeast mixture and buttermilk, then pour into flour mixture and mix until combined (it will be a little sticky), then refrigerate for 20 minutes. Turn dough out onto a lightly floured surface, and roll into a rectangle then fold in half and roll it out again, repeat 5 more times (this is the secret for getting all those flaky layers) then roll into a rectangle about ½ inch thick and cut with a 2 inch round cutter (or if you're like me, just use a cup). Cover a baking sheet with parchment paper and arrange biscuits close together so that they are touching each other (they rise better this way). Bake for 12 to 15 minutes or until golden brown. Brush tops with melted butter.

*source: www.southernliving.com

 

{the best} Crescent Chicken Rolls with Parmesan Cream Sauce

Chances are you may have tried at least one version or another of this recipe, sometimes disguised under a different name. I've been making them since the dawn of time, or at least the dawn of our married years when I realized frozen bean burritos aren't enough to sustain life. In the early days I would pop open a can of refrigerated crescent rolls and mix up a packet of McCormick's gravy mix, but when I came across this mature grown up version on Mel's Kitchen Cafe I immediately fell in love. First of all, I have to admit that Melanie over there is my biggest foodie crush. I've been making her dishes for years and have yet to find one that we don't like. The homemade crescent rolls take a little extra time, but as with all things in life, good things come to those that wait. Er, at least to those that spend an extra 20 minutes in the kitchen. This is by far my daughter's most requested meal. Well, next to Pizza Hut. It's a stiff competition.

Rolls:
½ C warm water
½ C warm milk
1 egg
1/3 C butter, softened
1/3 C white sugar
1 tsp salt
4 C flour
1 ½ Tbs yeast
Add yeast and a sprinkle of sugar to warm water and set aside for 5-10 min to let proof. Sift together flour, sugar and salt. Whisk egg and butter into warm milk, mix into dry ingredients then add yeast mixture and stir well. Knead dough for a few minutes then cover bowl and let rise until double in size (about an hour).

Filling:
3 chicken breasts cooked and shredded (I prefer cooking it in the crockpot with a little broth)
1 8oz pkg cream cheese, softened to room temperature
1/2 teaspoon garlic powder
1/2 teaspoon salt
1 Tbs dry ranch dressing mix (optional)
1 1/2 Cup panko crumbs (add parsley and garlic salt if you want)
Mix all ingredients together

To assemble:
Preheat oven to 375. Divide dough in half. Roll each half into a 12 inch circle then cut each circle into 8 wedges. Spoon about 1/4 C filling onto wide end of the wedge then roll up.  Dip in melted butter and roll in bread crumbs. Place seam side down about 2 inches apart on greased baking trays. Bake for 18-20 minutes, until lightly golden brown and the dough is baked through.

Parmesan Sauce:
3 tablespoons butter
3 tablespoons flour
1 chicken bouillon cube or 1 teaspoon chicken bouillon granules
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/2 cups milk
1/4 cup freshly grated Parmesan cheese
1/2 cup sour cream, light or regular
In a medium saucepan, melt the butter and whisk in the flour, cooking over medium heat for 1-2 minutes, stirring constantly, until the mixture is golden and bubbly. Slowly whisk in the milk, then stir in the chicken bouillon, salt and pepper. Stir constantly over medium heat until the sauce thickens and bubbles, about 5-10 minutes. Stir in the Parmesan cheese and cook, stirring, until the cheese is melted. Remove the sauce from the heat and stir in the sour cream. Add a little milk to thin out the sauce if needed. Serve the rolls warm from the oven with Parmesan cream sauce drizzled over the top.

Source: adapted from www.melskitchencafe.com

 

Creamy Rotisserie Chicken Soup and homemade bread bowls

You get a two-fer on this one. The absolute best chicken soup (and this is coming from Jason who is most definitely not a soup person), and these bread bowls that my friend introduced into my life and I have never been the same. It is the perfect comfort food that has gotten me through many long cold dreary winter nights. Be sure to use Rotisserie chicken and not just shredded chicken breasts, it makes all the difference.      

For the roux:
 4 T flour
 2 T olive oil
 2 T butter
make the roux by heating the oil and butter in pot then sprinkling the flour on top. Whisk together for a few minutes.Take off the heat and set aside while combining other ingredients.
For the soup:
 2 T butter
 2 T olive oil
 2 large carrots, peeled and sliced
 1 C frozen corn
 2 potatoes, diced
 1 yellow onion - diced
 4 cups chicken stock or broth
 3 cups milk or cream or half &half, or a combination
 2 tsp chicken bouillon
 1 t fresh cracked pepper
 1 tsp kosher or sea salt
 1 T dried parsley or 2 T fresh parsley
 3 bay leaves
 1½ t dried basil
 2 cloves garlic, minced
 1 deli rotisserie chicken, shredded
 shredded cheese to sprinkle on top

Start by making the roux. In a large pot, saute the potatoes, carrots and onions in 2 T olive oil and 2 T butter until softened (add the onions at the end). Add all other ingredients including the roux, stir well. Bring to a boil then turn down the heat to low and let simmer 20-30 minutes until the soup thickens to the desired consistency, stirring every few minutes. If you need to thicken the soup a little, mix together some cornstarch with milk then stir into the soup. Before ready to serve, take out the bay leaves, pour into bowls and sprinkle with shredded cheese.

 Bread Bowls:      
2 Tbs yeast
2 Tbs sugar
3/4 Tbs salt
2 C warm water
2 Tbs olive oil
5 C flour
Cornmeal (optional)

Preheat oven to 400. Mix water, yeast and sugar in a small bowl and let sit for 5-10 minutes. Mix remaining ingredients, then add water and yeast mixture. Knead together, adding more flour until no longer sticky. Cover and let the dough rise until doubles in size (about 30 minutes). Grease 2 cookie sheets and sprinkle with corn meal. Punch down the dough and make 6 tennis ball size dough balls. Place on cookie sheet (don't let them touch). Let them rise for another 30 minutes. Bake at 400 for 18 minutes. Cut off the top and scoop out the inside then fill with your favorite soup.

*source: soup- www.thecookierookie.com, bread bowls-my friend Chelsea