Sunday, November 28, 2010

Potato Rosemary Bread

What's not to love about bread...any kind of bread, right? I was inspired to come up with a Potato Rosemary Bread recipe after trying a loaf from Fred Meyer that was delicious! The great thing about making your own is you can control how much rosemary flavor you want in your bread.. I tend to go for the full flavor!

My favorite is to dip the warm bread into a nice bowl of O'Bradys Potato good! The bread also goes great with any soup, pasta or just by itself.

Start by boiling a couple medium potatoes in cold water. Be sure to reserve about 1 cup of the cooking liquid for a later use.

Mash your potatoes with a fork or potato masher and measure out 1 cup. Set aside to cool to 110° to 115°.

Add yeast and sugar to the reserved potato liquid. Let yeast dissolve for 5 minutes, until yeast mixture has a foam on the top.

Pour yeast mixture into mixing bowl and add reserved mashed potatoes, butter, honey, oil, eggs, salt, rosemary and 1-1/2 cups flour; beat until smooth.

Stir in just enough of the remaining flour to form a soft dough.

Looks ready to knead!

Turn dough onto floured surface and knead 6-8 minutes. Place dough into greased bowl and let rise until double, about 1 hour.

Punch dough down and divide in half. Place a piece of parchment paper onto 2 cookie sheets. Place one half of dough onto parchment paper and form into a long loaf; repeat with second half. Let rise for another 30 minutes.

Score bread by making 3 long diagonal cuts on the top of the bread. Cuts should not go all the way through but just slice the top of the bread.

Bake at 400° for about 20 minutes or until golden brown.

Cool slightly or completely, slice and Enjoy! So nummy!

Wednesday, November 24, 2010

Crumb-top French Toast

Numm-top french toast!
Here's a delicious alternative to your classic french toast breakfast. Easy!
And you make several at once in your oven!

After dipping your "Texas Toast" (a thick sliced bread) in the egg batter, you would coat both sides in Special "K", and then place on your well greased pan. Pop in the oven at 450 degrees for ten minutes and you are on your way to a fantastic breakfast.

Drizzle with melted butter and your favorite syrup.
Enjoy :)

A quick and easy breakfast to start off your Thanksgiving Day as you wake early to make the day fantastic, perhaps?

This Recipe was adapted from recipe in the Somero Family's Cookbook,
The Best Cooks Come From A Cottage Kitchen!

Monday, November 22, 2010

Turkey Benedict

Here is a must try for your Thanksgiving leftovers!

This a simple take on the traditional Eggs Benedict. We really wanted to come up with something different to use up all that leftover turkey!
We based this on our Dinner Eggs recipe {recipe to be posted soon!}
Here's the scoop: Layer turkey slices, then Swiss, eggs and then heavy cream and top with Parmesan cheese-bake for 30 mins or until golden.
You will need to bake your biscuits in the last 13 mins so everything is ready at once.

Take a biscuit and top it with cranberry sauce.

Then add the creamy delicious egg.

The best part;)
Pour on the Hollandaise sauce.

And there you have it!!
This would be great for an after Thanksgiving brunch!

Friday, November 19, 2010

Deep Fried Pumpkin Cake with Orange Cream Cheese Frosting

Here is a cake that is beyond delicious!!!
Of course it's a Paula Deen recipe right-since it's deep fried;)
My hubby made this for me for my birthday a couple years ago-impressive right;)
Here's what I loved about this cake:
it's from a box;)
It's got this delicious orange cream cheese frosting
Um hello! It's pumpkin!!!
And it's deep fried!

* From Food Network Website


Pumpkin Cake:

  • 1 (17 to 18-ounce) package yellow cake mix
  • 1 cup pumpkin puree (fresh or canned)
  • 1/2 cup milk
  • 1/3 cup vegetable oil
  • 4 large eggs
  • 1 teaspoon pumpkin pie spice

Cream Cheese and Orange Frosting:

  • 1 (8-ounce) package cream cheese, room temperature
  • 1 stick butter, room temperature
  • 4 cups confectioners' sugar
  • 1 1/2 tablespoons orange juice
  • 1 orange, zested
  • 3 drops yellow food coloring
  • 1 drop red food coloring

Fry Batter:

  • 1 cup all-purpose flour
  • 2 tablespoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 egg, beaten
  • 1 cup milk
  • 1 tablespoon vegetable oil

For frying:

  • Oil, for frying
  • 1 recipe Pumpkin Cake
  • 1 recipe Cream Cheese and Orange Frosting
  • 1 recipe Frying Batter

I really hope Ya'all try this recipe!!


Wednesday, November 17, 2010

Italian Turkey Sandwich

Another delicious Pomi recipe for ya'all:)
Pomi is available at Whole Foods Markets, Stop & Shop, Hannaford, Price Chopper, Shaw’s, and Publix Supermarkets as well as organic stores and Italian specialty stores. You can also find it at World Market:)
It is a really great option for children and pregnant women because it is BPA free.
This was a very quick and tasty sandwich.
I needed to get something on the table quick and so this was the answer!
I was already browning up the turkey and I had a 1/2 a loaf of French bread,
so thats where I started.

Here's the rundown:
ground turkey
French bread
red, green, and yellow peppers
baby bella mushrooms
red onion
Italian seasoning
salt and pepper
mozzarella cheese
fresh basil

Preheat oven to 400 degrees.
Brown the turkey, add the Pomi tomatoes, peppers, 'shrooms, onions and the seasonings.
Grate cheese-set aside. Chop fresh basil.
Lay out French bread and spread the meat mixture over followed by the cheese.
Pop into the oven for 5 to 8 mins.
Top with basil and serve.


Monday, November 15, 2010

Caramel-Pecan Pumpkin Bread Puddings

Need a great brunch or holiday breakfast idea?? This is the one to try! This bread pudding has everything you need for a holiday breakfast.... pecans, caramel and even pumpkin!! Thanks Kristi for suggesting I try it out!!!

I made the bread pudding in little ramekins but you can also make it in a 9x13-inch pan... see the printable recipe for directions.

Cut french bread into 1-inch chunks.

Whisk together eggs, pumpkin, milk, half-and-half, sugar, cinnamon, salt, nutmeg and vanilla!! Whew... that is quite a list!

Once mixture is well blended, throw in your bread chunks.

Stir until all the bread is covered in the pumpkin mixture. Cover with plastic wrap and chill 8 to 24 hours.

Spoon mixture into lightly greased ramekins.

Place on foil-lined baking sheet and bake for 50 minutes. After 30 minutes, shield ramekins with additional foil.

During the last part of the baking, prepare your Caramel-Pecan sauce. In a small skillet toast pecans over medium-low heat. In a separate small saucepan, cook butter, brown sugar and corn syrup. Remove from heat and add toasted pecans and vanilla.

Remove bread puddings from oven and drizzle with the delicious sauce! Bake an additional 5 minutes or until sauce is thoroughly heated and begins to bubble. So nummy!!!
**Recipe adapted from Southern Living October 2009

Saturday, November 13, 2010

Spiced Sweet Potato Cake with Brown Sugar Glaze

Make this cake and bring it with you to Thanksgiving dinner-its so good you can't have it just sit on the counter and tempt you all day!!
Trust me on this one!
I found this recipe last year from a blog called Roost. She's a Southern girl now living in Seattle.
I love her blog-the earthy ingredients, the photos and of course her recipes:)

Sweet potatoes. Cooked. Peeled. Mashed.

Sift, Sift. Important step in any from scratch cake! Sift all dry ingredients.
You won't regret it!
Batter loaded into a bundt pan.

My, look how pretty that baked up!

Drizzly, Gooey glaze!
Sooo yummy!
Your family will love you more than before! They will love you from their insides;)
And their tummies will thank you!

Thursday, November 11, 2010

Turtle Pumpkin Pie

This is a great way to mix up the classic pumpkin pie... not that it needs changing or anything!!! I love the pecans that are added to this and the creamy-ness of the filling!

This pie is pretty easy to throw together... especially if you "cheat" :) and use the store bought graham cracker crust!!

Throw your graham crackers in a food processor and pulse until finely chopped. The food processor make life so easy!!
Add melted butter and sugar and mix until combined.

Press into pie pan... be sure to go up the edges as well. Bake at 350° for about 6-8 minutes. Let Cool.

Add some caramel to the bottom of the crust and top with pecans. Looks so nummy already!!! Love the pecans!

Mix together vanilla pudding, pumpkin, milk cinnamon, nutmeg and cool whip. Blend together and spoon into pan on top of pecans and caramel. Refrigerate for one hour.

Top with remaining cool whip, caramel and pecans!!

Dig in ......

Ours was a little soft but you can so all the layers of good-ness here!! Def a great one to try!!

Wednesday, November 10, 2010

Pumpkin Baked Ziti

Paula Deen is always hilarious, but watching her make this dish with Richard Simmons was a riot! Two complete opposites- Butter/Nut... Queen of Butter and Health Nut!
In the printable recipe I will list his lighter version of this recipe.
Here's the link to the video if you want to check it out.

This dish was really good with a light pumpkin flavor-we used regular sausage but definitely would recommend using the sweet Italian that it calls for.

The sauce-onion, garlic, crushed red pepper flakes, pumpkin, chicken stock, and cream.

Cook and drain the sausage.

We used whole wheat pasta, I personally like the taste of it better than regular pasta.

Add the sauce to the pasta and toss to coat.

Divide between 8 prepared ramekins.

Sprinkle tops with Parmesan cheese and bake for 35 minutes until topping is golden brown.

Doesn't this look yummy!?!

Printable Recipe