16 frozen white dinner rolls
1 stick of melted butter
2/3 plus 1/4 cup grated Parmesan-Romano cheese [divided]
1 tsp dry parsley flakes
1 tsp garlic powder
1/2 tsp salt
1/2 tsp dried basil/Italian seasoning
1/2 tsp onion powder
Remove the frozen dinner rolls from the freezer and place onto a plate. Cover loosely with plastic wrap and allow the rolls to sit on the counter for 30-45 minutes or so, until the rolls have thawed enough to cut.
Place the rolls onto a cutting board, and using a sharp knife, cut each roll into quarters.
2 cups bisquick
1/2 cup shredded cheddar cheese
2/3 cup milk
1/4 cup butter
1/4 tsp garlic powder
Preheat oven to 450 degrees. Mix bisquick, milk, and cheese together until they a soft dough forms.
Drop large spoonfuls of the dough onto a cookie sheet.
Bake for 8-10 minutes at 450 degrees.
Mix together butter and garlic powder. Spread onto biscuits once they’re done cooking.
This recipe should make between 10-12 biscuits
1 loaf of Italian Bread
8 ounces shredded Mexican cheese blend
16 ounces crisp cooked bacon, diced
½ cup unsalted butter, melted
1 tablespoon Hidden Valley Ranch dry dressing mix
Preheat oven to 350°F. Prepare 2 sheets of aluminum foil to wrap bread in, overlap the foil so the bread will be completely covered.
On a cutting board, slice bread in 3/4-inch intervals, being careful to not cut all the way through. Cut again, crosswise, not cutting all the way through.
Slide bread onto foil and stuff cheese between all cuts: sprinkle with bacon. Mix melted butter and ranch mix, with a fork, and drizzle over top of bread evenly.
Wrap foil around bread snuggly and bake for 15 minutes; uncover and bake 10 minutes more. Serve hot. Enjoy!
8 slices bacon
butter, for greasing pan
3/4 cup chopped onion
1 + 1/4 cups buttermilk
1/4 cup olive oil
1 large egg, lightly beaten
4 1/2 ounces all-purpose flour (about 1 cup)
3/4 cup yellow cornmeal
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon ground red pepper or 1/2 teaspoon chile powder
1 cup shredded extra sharp white cheddar, plus more for sprinkling over top
- Cook bacon in a skillet over medium heat until crispy. Remove to a paper towel lined plate. Drain off the grease leaving 1-2 tablespoons behind. Add onion and cook over medium-low heat until soft and tender 5-10 minutes.
- Preheat oven to 400° degrees F. Line a 12 cup muffin pan with cupcake liners or grease lightly with butter.
- In a smallish bowl lightly whisk buttermilk, olive oil and egg together.
- In a large mixing bowl combine flour, cornmeal, baking powder and soda, salt and red pepper. Make a well in the center and add milk mixture, stir until just moist.
- Crumble the bacon and mix in half of it with the onion and cheese. Divide equally among baking cups filing about 3/4 of the way full. Sprinkle the tops with the remaining bacon and additional cheese if desired.
- Bake 13-16 minutes or until a toothpick in center comes out with a few moist clingy crumbs. Remove muffins from pan and cool on wire racks.
1 can refrigerated crescent rolls (Pillsbury 8 count)
1/4 cup Triple Berry Preserves
1/2 cup powdered sugar
2 teaspoons milk
- Separate the dough into 4 rectangles. Press the seams together. Spread 1 Tablespoon preserves on each rectangle. Roll each one up gently and cut into 4 mini rolls.
- Place the mini rolls into a greased mini muffin tin cut side down. Bake at 375 degrees for 12 minutes. Cool 2-3 minutes in the pan, then gently remove to a platter to cool.
- Stir together the powdered sugar and milk. Drizzle over the tops of the rolls. Serve warm. Makes 16 mini rolls.
You could also sprinkle mini chocolate chips on the preserves before rolling up if you wanted to give it some chocolate flavor.
1 ½ c. warm water (about 85 F)
1 ¼ tsp. active dry yeast
2 T. brown sugar
1 tsp. ground cinnamon
1 tsp. salt
2 c. bread flour
1-2 c. all-purpose flour
2 c. warm water (about 85 F)
2 T. baking soda
1/4 c. butter
1 c. granulated sugar
1 T. ground cinnamon
- In the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if mixing by hand), stir together warm water, yeast, and brown sugar. Let yeast mixture stand for 5-10 minutes or until foamy.
- Once the yeast is foamy, stir in cinnamon, salt, and bread flour.
- Stir in all-purpose flour 1/2 cup at a time until dough comes together. Dough will still be a little sticky. If you touch the dough, it should pull with your finger but shouldn’t come off on your finger.
- Cover the dough with plastic wrap, and let it rise for about 1 1/2 hours or until doubled.
- Toward the end of the rising time, preheat oven to 425 F. Line baking sheets with parchment paper or silicone baking mats and spray with nonstick cooking spray.
- To prepare the water bath, stir together remaining 2 cups warm water and 2 tablespoons of baking soda in a medium bowl.
- Shape dough into knots, bites, or other desired shape.
- Submerge dough in waterbath, and then place dough on prepared baking sheets.
- Bake for 8-10 minutes for a 2-inch knot.
- Toward the end of the baking time, melt butter in a small dish.
- In a separate small dish, stir together sugar and cinnamon.
- Remove pretzels from oven.
- Immediately dip pretzels in melted butter and then into cinnamon sugar mixture.
- Place on wire rack to cool.
1 container of Pillsbury Breadsticks ( count)
approx. 1 cup of Apple Pie Filling
1 tablespoon Cinnamon
1 teaspoon Nutmeg
1 teaspoon Salt
1 egg for egg wash
Unroll all (12) of the Breadsticks, making sure to separate them.
Chop up the Apple Pie Filling into a rough chop…
Lay a narrow line of Apple Pie Filling along the center of 6 of the Breadsticks…
Now top them with the remaining Breadsticks.
Time to twist! This is not the cleanest job ever…it can be sticky, like most good things in life..lol!
Just twist them and show them who’s boss…
Mix up the Egg with a splash of water. Brush all the stuffed twists with the Egg Wash…
Sprinkle the tops with all the spices and salt. Place them onto an un-greased baking sheet…
Bake them at 350 for approx. 20 minutes, or until they’re golden and fully cooked.
YES, YESSSS~ some of the filling may ooze out, I like to call that “The Chef’s Treat!” hahaha!
Now~let them cool for a minute or two…
3 ripe bananas, mashed
1/2 cup creamy peanut butter
1/4 cup Canola oil (Vegetable oil will also work)
1/2 cup granulated sugar
1/4 cup brown sugar
1 1/2 cups of all purpose flour
1/2 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
8 oz bag of Reese’s Mini cups
Preheat oven to 350
Grease your loaf pan (I used an 9″ x 5″ loaf pan) with butter or shortening.
In a medium bowl whisk together your flour, baking soda, baking powder and salt, set aside.
In a large bowl stir together your bananas, peanut butter, oil, egg and sugars.
Pour your dry ingredients into your wet ingredients and stir until just combined. Batter will be lumpy but try not to over mix or it will change the texture!
Fold in your Reese’s Mini cups and spread batter into prepared pan.
Bake for approx 1 hour or until toothpick inserted into center comes out clean. Keep an eye on the bread and if you notice the it browning too fast, lower the temperature down to 325° and loosely cover with foil or just cover it with foil.
Let cool in pan for 10 minutes, then loosen the edges of the pan with a knife and remove from loaf pan, transferring bread to a cooling rack to cool completely before cutting into.