Onion Cheese Bread

A hobby of mine is recipe reading and collecting and years and years ago ~ before the thought of a blog EVER crossed my mind or before I even knew what a blog was……I wrote down recipes and cannot always remember were I got them from, this Onion Cheese Bread is one of those recipes, bummed I cannot remember the recipes origin ~ but I am happy to have it and have made it countless times! It is a REALLY quick throw together and bakes quick too and pairs well with …well….really anything.

Onion Cheese Bread  
1 TB. oil
3/4 c. diced onion
1/2 c. milk
1 egg, beaten
1 1/2 c. bisquick
1 c. cheddar cheese
1/2 tsp. onion salt
2 TB. melted butter
1 TB. parsley
Saute’ the onion in oil till browned a bit, to desired color ~ my desired color is brown, it is nice and sweet then. Let cool just a bit. In a bowl, combine the Bisquick, egg and milk. Mix and add 1/2 of the cheese and the onions. Spread this in a greased 8″ pie plate. Melt the butter and add the onion salt. Brush this over the dough. Sprinkle with parsley. Top with remaining 1/2 c. of cheese. Bake @ 400* for about 15-20 minutes till nice a brown. Cut into wedges, serve and enjoy.

Honey – Bran English Muffins

English muffins  are pretty versatile ~ Toast them and top with whatever you like, or make into an egg sandwich, use it for a mini pizza crust, or just toast,  butter and eat. That being said we like them here, so imagine my silly excitement when this recipe was tried! and enjoyed!  Something to be made over and over THAT is for sure! Don’t be intimidated PLEASE, they were easy.  IF you have any questions, never hesitate! You ALL should know that I do so LOVE hearing from you!

*Want the “nooks and crannies” effect? Then split them open with a fork and not a knife.

* You can make your own oat bran by processing Old Fashioned Oats ~ process till just above a powder.

Honey – Bran English Muffins 

1 1/4 c. warm water
3 TB. honey
2 TB. butter
3 c. bread flour
3/4 c. wheat bran
1/2 tsp. salt
3 tsp. yeast
1 1/2 TB. oat bran (can use wheat bran), for topping

Layer ingredients in your bread machine in the order listed. (Or hand kneading directions at bottom of recipe.) Set to dough cycle.

Sprinkle baking sheet with 3/4 TB (ish) of the oat bran. Set aside.

When the dough cycle in complete, turn dough out onto counter and divide into 12. Shape each piece into a ball. Press in to 4″ circle about 3/4″ tall.  Place on prepared baking sheet. Spritz a bit with water and top with the rest of the oat bran. Cover with greased plastic wrap and let rise, in a warm place,  till JUST doubled(any bigger then that and they will be kinda hard to get off the pan and onto the griddle/skillet). (This will not take much longer then half an hour or so.)

Heat your electric skillet (I actually use my griddle) to 325°.

You will be “dry frying” the dough. Meaning you do not need to grease the skillet/pan. PREFERABLY use a non-stick, or at least that is what I use and  I have no problems with the dough sticking.

Place risen dough carefully on skillet or griddle and for about 4-6 minutes per side, or until golden brown.

Yield 12.

Enjoy.

(Directions for mixing/kneading my hand.) Combine the yeast and warm water, let set for 5 minutes, till nice and foamy.  Add the butter, honey, salt, wheat bran and flour (1 c. at a time) ~ stirring to combine. When it gets to hard to stir by hand, dump onto the counter and knead the rest in, then knead for about  6-8 minutes. Put dough in a bowl, covered, and let rise (in a warm place) for about 45 minutes. When risen, proceed on with recipe above.

Recipe from the Bread Electric Cookbook.

Beer Bread & Dill Dip

This post is LONG over due. I friend of mine brought this treat over for a cookout long ago and I just haven’t gotten a chance to get it out to you all!

Have you ever had Beer Bread? Did you think you could only make it from the packet you bought from Tastefully Simple?  Well, you CAN make you own and it is NOT hard! This delicious dip was made by my friend, I have not made it myself yet BUT it replaced my other Dill Dip I had and THAT says a lot! The recipe calls for Accent, I do not have that ~ so I might mix up the other ingredients and add salt to taste. Though as my friend said, it might be SO good because of the Accent……so go the route that you so choose!

* I use 3 c. flour, 3 tsp. baking powder and 1 1/2 tsp. salt in place of the 3 c. of self-rising flour.

Beer Bread 
3 c. self rising flour *
1 – 12 oz. can of beer
1/2 c. sugar

* Make your OWN self rising flour!!! 3 c. flour, 3 tsp. baking powder and 1 1/2 tsp. salt, mix and use that in place of the 3 c. self rising flour.

Mix all the ingredients together, there may be a few lumps left. Pour into a greased 9″ x 5″ loaf pan and bake @ 350* for about 45 minutes. Cool a few minutes, then put on a cooling rack to cool all the way. Then cut up into cubes to use as a dipper. Enjoy.

Dill Dip
1 TB. parsley
1 TB. minced onion
1 tsp. dried dill weed
1 tsp. garlic salt
1 tsp. Accent
2/3 c. sour cream
2/3 c. mayonnaise
Put all the above in a bowl and mix till smooth. Cover and chill a while to meld the flavors. Serve with Beer Bread. Enjoy.

Beer Bread recipe from Prized Recipes to Cook and Savor. Dill Dip recipe from Annette.

Pumpkin Zucchini Bread

Are you a sweet bread fan??

Did you happen to freeze any zucchini from your garden last summer?? Do you want to use it up??

Do you want to enjoy a quick bread that is ANYthing but dry???

Umm……

Maybe I can help!! I have now made this bread a good number of times, obviously we enjoyed it each time (or I wouldn’t keep making it, right?), but this last time I added some sour cream to it……winner. Time to share the recipe!!!

I hope you enjoy this bread as much as we do!

*IF you are using frozen zucchini, be sure to thaw it all the way and drain any liquid from it. I always measure the  zucchini I want to freeze in 2 c. portions, when it is thawed it will look like LESS then 2 c. , that is OK just use it as it is. IF using fresh, then grate a full 2 c. and use that. Make sense?

* The 1/2 c. oil and the 1/2 c. applesauce is used in place of 1 c. butter. It is delicious both ways……

*I like to use 8″ x 4″ loaf pans (3)…….just watch baking time carefully, all ovens bake differently, check at 40 minutes.

Pumpkin Zucchini Bread 
3 c. flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. cloves
3 eggs
1 c. sugar
1 c. brown sugar
1 c. pumpkin puree (not pumpkin pie mix)
1/2 c. oil
1/2 c. applesauce
1/2 c. sour cream
1 TB. vanilla
2 c. shredded zucchini
1 c. chopped walnuts, opt.

Combine the dry ingredients (1st 7) in a large bowl and set aside.

In another bowl, mix together the eggs, sugars, pumpkin, applesauce, sour cream, oil and vanilla.  Add this to the dry flour mixture and stir just till combined. Fold in the zucchini and walnuts.

Pour into 2 greased  9″ x 5″ loaf pans. Bake @ 350° for 45-55  minutes. Till middle is cooked and bread is nicely browned. Cool a few minutes in the pans, then carefully (run knife around the edge in case of stickage) place on wire rack to cool.

Let cool, slice, serve with butter…..yum….or skip butter, you  may, but umm butter on warm bread…..yummmm…..

Recipe adapted from Taste of Home.

Oven-Roasted Ranch Broccoli, Italian Sausage Soup with Tortellini & Steakhouse Wheat Bread

Today I am going to take a moment to share some FANTASTIC recipes from some friends of mine. Sorry, you will have to do just a BIT of clicking around BUT you will not be sorry. These girls are great cooks and have some fun delicious recipes to share!! Tell ‘em, Bobbi sent you…..OH KIDDING that is nerdy. Just enjoy and let me know if you see anything fun/good/unique….I  just might have missed a delicious treasure!! Happy Cooking!!!

Oven – Roasted Ranch Broccoli 

Looking for a unique new side dish?? Look no farther than RIGHT here! This recipe comes from Lisa at Cooking Up a Sale, she actually uses cauliflower ~ but I had broccoli on hand, so I went with that! IT was really good. Looking forward to trying it with cauliflower soon!

Italian Sausage Soup with Tortellini

I enjoy soup for many reasons:

1. It means COOD weather IS here!!!
2. Soup can usually be made early in the day and them simmer the afternoon away OR put the pre-made soup in the fridge till an hour before dinner, then just simmer till heated through. I like to make my meals early in the day.
3. Leftovers are fantastic. Not only for my lunch….my husbands as well.
4. I can hide veggies LIKE CRAZY in soup and my kids don’t seem to see or taste them….hum…… they just like soup ~ that means that they like the veggies IN the soup! Bonus!!!
5. Soup in a good way to stretch a buck, you can EVEN make soup out of your leftovers from another meal…if you are creative!!!

SO. I am happy to share this fantastic soup from Rachael, she shared this recipe with me not to long ago and my mouth was watering. Yum. Check out the recipe here on her blog Blue Skies and Butterflies.

* I did make one change. I had some fresh spinach in my fridge, just begging to be added….so I made a pile of spinach leaves and cut up into strips and added to the soup along with the zucchini. Else I followed her recipe exactly.  It was enjoyed by ALL here!!! Hope your family enjoys too!!!

Don’t Forget the Bread!!

Steakhouse Wheat Bread

I enjoy homemade bread for these reasons:

1. It is fun to bake. It is handy to use a bread machine.
2. Makes the house smell fantastic!!!
3. It means cooler weather is here……. (though I still do bake bread in the summer……so maybe this one doesn’t count. But I still like this reason…)
4. It is not store-bought bread….ugh…..my leastest of all favorite foods.
5. MAKES a fantastic dipper in your soup (if you are into that…..).

This bread at Kat’s Kitchen caught my eye INSTANTLY!!!  It was delicious.

* I doubled her recipe. It made one loaf of bread (I baked in my 4″ x 8″ loaf pan) and 7 rolls. (I actually used the rolls as hamburger buns…..cause it was nearly summer one day and winter the next!!!! So we grilled one night and had soup the next!!! Ha. Such unique weather we have had lately!!!!!)

Enjoy!!!!

Fresh Baked French Bread

I will admit, I AM a bread snob. Have been since my first EVER bite of bread….to know me it to know my bread issue. I think that is WHY I love love to make homemade breads and such. I have tried many a french bread recipes and this one is my favorite. 

* I did change just a few things from the original recipe. I needed about 8 c. of flour, just keep kneading in a bit of flour till it is not sticky, when you have it at a “not sticky” point, stop adding flour and knead till nice and smooth. The whole process should take about 6-8 minutes ~ I have found.  I also added an egg wash. This gives the bread a nice finished look. I suggest making this into 2 loaves, I also tried to make french bread rolls for beef sandwiches and it worked very good.

Fresh  Baked French Bread  
2 1/2 c. warm water
2 TB. yeast
3 TB. sugar
2 TB. vinegar
1 TB. salt
1/3 c. oil
6-8 c. flour
1 beaten egg
1 TB. water

Mix the warm water and yeast, let this set for 3 minutes or so till foamy. Add the sugar and vinegar, mix well. Add the salt, oil and flour ~ 1 c. at a time. When to hard to stir, then dump on the counter and knead the rest in. Knead till smooth and elastic, the whole kneading should take about 6 minutes. Put in a lg. greased bowl, cover with a towel or plastic wrap and let rise in a warm place for 45 minutes.

Divide into 2 ( or for rolls) and shape into a loaf. Grease a cookie sheet (with sides) and sprinkle with cornmeal. Put the dough on the prepared pan. Slash the tops and brush with the beaten egg mixed with 1 TB. water. Cover with plastic wrap and let rise till JUST doubled. Should take about 30 minutes.

Bake @ 375* for 25-30 minutes till a nice brown color. Take off pan and put on cooling rack.

Yield 2 loaves or 1 loave and 6 rolls or 12 large rolls. Enjoy.

Recipe adapted from Deals to Meals.

Almond – Cranberry Bread

 A Question:

What is the FIRST thing you bake/cook after Thanksgiving in preparation for Christmas??

This bread SCREAMS holidays, with almonds and cranberries, though you can enjoy it all year-long IF you stock up on cranberries now!

Almond – Cranberry Bread 
1/2 c. oil
3/4 c. sugar
1 c. sour cream
2 eggs
1/2 tsp. almond extract
1/2 tsp. salt
1 1/4 tsp. baking powder
2 c. flour
1/2 c. sliced almonds
1 c. chopped fresh or frozen cranberries
2 TB. almonds (for topping)

In a bowl, combine the oil, sugar, sour cream, eggs and almond extract. Set aside.

In another bowl, combine the salt, baking powder and flour. Add to the oil mixture, stirring JUST till incorporated.

Fold in the nuts and the chopped cranberries. Pour batter into a greased 8″ x 4″ loaf pan. Sprinkle with 2 TB. of sliced almonds.

Bake @ 350° for 55-65 minutes, till middle is set (test with a toothpick). Cool 5 minutes in the pan, then take out of pan and place on a wire rack to cool completely.

Enjoy!

Recipe adapted from a Women’s Day Magazine.

Caramel Apple Cheesecake Bars & Date Nut Bread

Aldi Sales for the week of Oct. 24- Oct 30.

(AS ALWAYS, this is NOT a complete list of items in ad ~ just some items that jumped out at me. Check out the complete ad here.)

* “Switch & Save” ~ that is the theme for the ad this week. Check it out here.

* Honey Crisp Apples. $2.49 per lb.   A 3 lb. bag of Apples is $1.99.  Caramel Apples, a 3 pack is $1.39. (Note: Apples are an optional ingredient for the recipe down below↓.)

*A 2 lb. bag of pears is $1.49.

* Grapes are 89¢ per lb. (Comes in a 2 lb. container.)

* Snag a pineapple for 99¢. Yum.

* Blueberry and Apple Pie Fillings are $2.49 each. (Note: Apple Pie Filling is an optional ingredient for the recipe below↓.)

* Dates are $1.99. (Note: Used for the recipe below↓.)

* Chocolate Chips ~ semi-sweet, butterscotch, white chocolate or milk chocolate are $1.29 for 11-12 oz. bags.

* Buttermilk Pancake Mix is $1.29 for a 32 oz. box.

* Holiday  Baking Spices! It does NOT list which ones they have, but, needless to say ~ NOW is the time to stock up. Each container is $1.69.

Caramel Apple Cheesecake Bars

Cheesecake + Apples + Oatmeal crumble + Caramel = yumminess.
Fall treats are fantastically delish!!!

* This recipe comes from my sis-in-law. I HOWEVER did not look at the recipe before shopping….which is against EVERY rule in the unwritten book of smartness. So I had to make my own crust (well….OK. I took the general recipe from a bar recipe from my grandma…..esshh. I cannot get away with anything!!) and my own apple pie filling. To follow her easier directions …..just……make these notes….

1. Instead of my 1st 6 ingredients in the crust section, use 1 Betty Crocker Oatmeal Cookie Mix. 
2. Instead of my Apple Pie Filling recipe, use 1-2 cans of Apple Pie Filling (I used about 3 c.)

* PLEASE note that these bars do get soggy sorta quickly, so be sure to make them no more than one day before you plan on serving them. (Tho we had NO problem eating them ALL up!)

* The recipe for Apple Pie Filling below will give you more than you need for this recipe….no worries, just eat it. Ha.

* I did not give you a measurement for cinnamon in the Apple Pie Filling, cause well, I have no idea how much I use…opps, sorry…a good good good shake for me, I like it cinnamony, but maybe you should start with a shake, taste and go from there ~ adding more if needed!

Caramel Apple Cheesecake Bars 

Crust: 
1 1/4 c. flour
1 1/4 c. quick oats
1 c. brown sugar
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/2 c. butter
Cream Cheese Filling : 
16 oz. softened cream cheese
1/2 c. sugar
2 TB. flour
1 tsp. vanilla
1 egg
Apple Pie Filling : 
7 apples, peeled, cored and cut up
3/4 c. sugar
3 TB. flour
good sprinkle of cinnamon
1 tsp. lemon juice
1/4 – 1/2 c. water
Caramel Drizzle, opt.

IF making your own pie filling, start with that so it has time to cool. Mix the apples, sugar, flour,  cinnamon, lemon juice and 1/4 c. of water. Simmer over low heat till apples are tender and sauce has thickened. I usually end up adding another 1/4 c. of water. Cool. (At least to warm.)

Combine the crust ingredients, cutting in the butter as you would for a pie crust. Take out 1 1/2 c. of the crumbs, set aside. This will be for the topping.  Press the remaining crumbs into a greased 9″ x 13″ pan. Bake @ 350° for 10 minutes.

Meanwhile, beat the softened cream cheese till smooth. Beat in the sugar, flour, vanilla and egg till smooth. Pour over crust.

Top with about 3 c. of apple pie filling. Sprinkle with remaining crumbs and bake for 35 – 40 more minutes.

Cool. Chill for at least 6 hours. Drizzle servings with Caramel Sauce IF you want to. Enjoy!!!

Thanks Mary for making these fabulous bars that made my husband say “hey, did you try these??? They are good. Real good.” ~ thanks for a stellar recipe!!

Date Nut Bread

I DO realize that this IS an “old-fashioned” baked good, but I am fine with that. I like it and it is good. My family enjoys it too.   Go ahead and call me “old-fashioned” ~ I will even wear those fun full dresses and aprons…but PLEASE don’t take away my washer and fridge/freezer!!

Date Nut Bread
1 cup chopped dates

1 cup hot water

1 tsp. baking soda

1/2 stick margarine

1/2 cup brown sugar

1/2 cup white sugar

1/2 cup chopped nuts  (I didn’t use)

1 egg

1 tsp. vanilla

2 cups flour

1/2 tsp. salt

1/2 tsp. cinnamon

1/8 tsp. nutmeg

Mix all ingredients together. Bake in 3 greased tin cans for 50 minutes at 350°. (Note: these are the directions from way back when, when people baked in tin cans. Maybe you still do, I, myself NEVER have.  I baked mine in a 4″ x 8″ loaf pan for about 55 minutes. ALSO. I think the intent is for you to 1st soak the dates in the hot water for a few minutes and THEN add all the rest of the ingredients.)

Serve warmed with butter.

Recipe from Mom W.

Now. A Question. Speaking of “old-fashioned” ~ What modern convenience would you miss the most?? (Think about the “Little House, long skirts, sleeping under a handmade quilt, snuggling by the fire, make your own clothes” days… they really  did NOT have any of the “luxuries that we enjoy. What would you miss??)

Oh….I guess that was not a food/recipe related question. How about another? What is YOUR favorite fall food??!!!??

:0) Looking forward to hearing what you have to say!! SORRY no prize involved, this is just for the shear fun of things!!

Soft Garlic Knots

I am taking a break today from sharing Aldi sale recipes and recipe ideas. The ad is filled with “price comparisons” ~ check it out. I just didn’t really have a recipe that matched the sale ad, I was however pleased to see that I am saving money by shopping there! I realized that I have not shared a fresh baked bread/roll recipe in a while. I hope you find this one to be as enjoyable as we do.  I had this post ready to send out months ago….oppsss….glad I found it now, hope you will be glad too!!!

I have served these rolls with soup, I have served these rolls with Italian food, I have served these rolls as a sandwich with burgers….ENDLESS are the possibilites and ENDLESS will  be the smiles. It took me a few tries to get the “knot” ~ that which is really not that great yet, no worries it is STILL delicious “knot” or not…heehee.

* This dough works fine in a bread machine too. Just put the dough ingredients in your bread machine, in the order listed, and set to dough cycle. When it is done, just continue on with the recipe below.

* I have decided that I like to brush with the “glaze” BEFORE rising the rolls the 2nd time. I found that if I brushed the risen rolls, they sometimes deflated and THAT was always a bummer….

Soft Garlic Knots   
1 c. + 2 TB. warm water
2 TB. oil
1/4 c. warm milk
1 TB. sugar
1 1/4 tsp. salt
3 c. flour
2 tsp. yeast
Glaze   
1 tsp. garlic powder
2 TB. melted butter
1/2 tsp. Italian seasoning
Combine the water, oil, salt, milk, sugar, flour and yeast in your bread machine in the order listed and set to dough cycle. OR.  Combine the warm water with the yeast and let set 5 minutes. Add the oil, milk, sugar and salt. Mix a bit, then add the flour 1 c. at a time, then dump out on counter to knead in any extra flour, knead for 6-8 minutes till smooth. Put in bowl, cover and let rise till doubled. When dough it ready, divide into 16 (12 if making for sandwiches) pieces and roll each piece into a snake shape and tie into a knot, tucking one end under and one end in the middle.  (At this point I sometimes brush with the glaze, then cover with greased plastic wrap.) Cover with a light towel and let rise 20-30 minutes till JUST barely doubled and bake @ 350* for 15-18 minutes. Combine the glaze toppings and brush over warm rolls.  Serve and Enjoy. Yeild 12-16.

Recipe adapted from King Arthur Flour.

Hawaiian Sweet Bread & Peanut Butter Ice Cream Topping (Ice Cream Series #4)

I have always liked Hawaiian Sweet Bread, my kids really like it with ham for their lunches. So I thought, why not try to make it? I saw this recipe at allrecipes.com and it turned out GREAT.  I did the full batch and it yields one round loaf and 24 dinner roll size buns.

*One change that I made was that I skipped the ginger cause my spice cabinet was out of it, it was fine without, I may try it next time with it or a I may just leave it out every time. IF I do it differently another time I will update the post with my opinion!

* These ARE the rolls I have used to make ”Mock White Castles“.

* Oh yeah, my loaf got a little dark. IT however was NOT dry! But DO head to the warning about covering it with foil if it browns to quickly……

Hawaiian Sweet Bread 
7 c. flour
3/4 c. instant mashed potato flakes
2/3 c. sugar
2 (.25 ounce) pkgs. active dry yeast
1 tsp. salt
1/2 tsp. ground ginger (I did not have so I skipped)
1 c. milk
1/2 c. water
1/2 c. butter, softened
1 c. pineapple juice
3 eggs
2 tsp. vanilla extract
In a large mixing bowl, combine 3 cups flour, potato flakes, sugar, yeast, salt and ginger. In a small saucepan, heat the milk, water, butter and pineapple juice till warm. Add to dry ingredients; beat just until combines. Add eggs; beat until smooth. Beat in vanilla. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-1/4 hours.
Punch dough down. Turn onto a lightly floured surface; divide into thirds. Shape each into a ball. Place in three greased 9-in. round baking pans. (Or divide into dinner rolls, each round ball should yield between 9-12 dinner rolls.) Cover and let rise until doubled, about 45 minutes.
Bake @ 375* for 20-25 minutes or until golden brown. Cover loosely with foil if top browns too quickly. Remove from pans to wire racks to cool.

Recipe from allrecipes.com.

Ice cream is fun, BUT ice cream WITH toppings is MUCH more fun! Here is a yum topping. It is delicious on a spoon warmed over ice cream or on a brownie. I found this recipe at Katrina’s Kitchen and we all enjoyed it.

* Silly me, I thought I had a picture of this over ice cream, but nope ~ just over a brownie,which was FANTASTIC by the way! BUT we also enjoyed it over ice cream and that is why I am including it in my “thought I had forgotten about it? Ice Cream Series!!”

* I did make just 2 SLIGHT changes, hardly worth mentioning, but I will ~ I upped the peanut butter to a heaping 1/2 c. and upped the vanilla to 1 tsp.

Enjoy!