Waffle Pancakes

Mmmmm, these were so good! I found this recipe on Picky Palate a long time ago and just recently gave them a try for the first time...love them! Buttermilk just makes everything better. I highly recommend giving these a try...they would make a great Easter morning breakfast! Side note though- I have a Belgian waffle iron and the recipe only made 3. I'm sure you would get at least twice as many off a regular waffle iron though. Either way, plan according to what you need.

Ingredients:

2 eggs

3/4 cup buttermilk

1/2 stick melted butter

1/2 teaspoon vanilla

3/4 cup flour

3/4 tsp. baking powder

1/2 tsp. salt

3 Tbsp. sugar

Directions:

1. Whisk eggs, buttermilk, butter and vanilla in a medium bowl. In a separate bowl, sift flour, baking powder, salt and sugar. Mix wet ingredients until just combined.

2. Cook in waffle iron and serve hot with lots of butter and syrup!

Homestyle Pizza

Mmmm, good ole homemade pizza. We have been making pizza regularly at our house lately. It's such an easy throw it together meal that everyone loves it. The above pictured pizza is a pretty typical one you'd find at our house- black olives for the kids and either pepperoni or sausage for us. I love the pizza dough recipe I found over at Our Family Treat a few months back. We use it for pizza, calzones, stromboli, pizza rolls, etc. Love it, love it!

Ingredients:

pizza dough

marinara sauce (I use prego meat sauce and add italian seasonings to it)

mozzarella cheese or pizza blend

toppings of choice

Directions:

Roll out dough to desired shape- rectangle or circle. Add sauce and cheese and top with your favorite toppings. Bake for 15-20 minutes in a 375 degree oven.

The Perfect Dinner Roll

So I found this recipe over at My Kitchen Cafe and thought it was a nice basic dinner roll. I still love my family favorite roll that I make all the time but they are a little sweeter so this was a nice change. It's good to change things up every once in a while. These are a perfect compliment to a nice bowl of soup, nice and thick. My family enjoyed them, they were simple to make, and only make a dozen at a time. Give them a try and see what you think.

*Makes 12 rolls - if doubling the recipe (which I do all the time), only increase the yeast to 1 tablespoon or else the dough will taste to yeast-y*

Ingredients:

1 1/4 cups warm water
2 tablespoons extra-virgin olive oil
1 tablespoon sugar
2 1/4 teaspoons instant yeast
3 cups all-purpose flour (I've had great results using half white, half wheat flour, also)
1/2 cup instant potato flakes
1 1/2 teaspoons salt
1 egg, lightly beaten

Directions:
Whisk water, oil, sugar, and yeast together in a small bowl or liquid measuring cup until the yeast dissolves. In the bowl of a stand mixer fitted with a dough hook or by hand, mix flour, potato flakes, and 1 1/2 teaspoons salt until well combined. Add water mixture in a steady stream with the mixer on low (or stir in by hand) until the dough comes together, about one minute. Knead the dough until it is smooth and comes away from the sides of the bowl, about 6 minutes (add additional flour if absolutely necessary to make a soft dough that doesn't stick to the sides of the bowl while kneading). Knead the dough briefly until it forms a smooth ball.

Transfer dough to a lightly greased bowl and turn to coat. Cover with plastic wrap and let rise until doubled, about an hour and a half. (For a quicker rising method, before you start making the dough, preheat the oven to 200 degrees. When the oven has reached 200 degrees, turn the oven off. Place the covered bowl in the oven and let rise until doubled, about 45 minutes.)

Punch down the dough and divide it into 12 equal pieces (divide into quarters and cut each quarter into thirds). Form each piece of dough into a ball by lightly cupping the dough in the palm of your hand and rolling it on an unfloured or ungreased surface in a circular motion until it forms a smooth ball.

Transfer to a parchment-lined or lightly greased rimmed baking sheet. Cover lightly with greased plastic wrap and let rise until doubled (about an hour). (Again, you can return to the warm oven and let rise for 20 minutes for a quicker method.) If you are making them the night before, do not let them go through this rise, instead transfer to the refrigerator. Take the rolls out 2 hours before baking to allow them to come to room temperature and rise.

Heat oven to 400 degrees. Brush rolls with lightly beaten egg and bake until golden brown, about 15 minutes. Serve.

Outback Bushman Bread

I found this recipe on the Newlyweds! blog a few weeks back. I am always looking for different breads and rolls to serve with dinner (and yes, I am one of those crazy women who cranks up her oven and bakes in the summer) and thought this one sounded good. It did not disappoint! It has a hint of sweetness to it and tastes fabulous warm with a little butter. It's been so long since I've been to Outback so I can't say if it tastes like theirs or not, but I can say it tastes delicious! Thanks Newlyweds!
Ingredients:
DOUGH
1 1/4 cups warm water
2 teaspoons granulated sugar
2 1/4 teaspoons (1 pkg.) yeast
2 cups bread flour
1 3/4 cups whole wheat flour
1 tablespoon cocoa
1 teaspoon salt
2 tablespoons butter, softened
1/4 cup honey
2 tablespoons molasses

COLORING (I skipped this part)
1 1/4 teaspoons red food coloring
1 teaspoon yellow food coloring
1 teaspoon blue food coloring

cornmeal for dusting

Directions:
1. Mix sugar with warm water, then dissolve the yeast in the solution. In five minutes the solution will begin to foam as the yeast begins its gassy dance party.
2. While the yeast is waking up, mix the flours, cocoa, and salt in a large bowl. Mix butter into the dry mixture with your hands. Make an impression in the middle of the dry mixture. Add the honey and molasses into the well. Mix the food coloring with the yeast solution, then pour the solution into the well. Stir from the middle bringing the dry mixture into the wet stuff, slowly at first, then quickly as you incorporate all the ingredients. You will eventually have to use your hands to combine everything. Knead the dough for 10 minutes on a lightly floured surface, then roll the dough into a ball and place it into a covered bowl in a warm place for 1 to 1 1/2 hours or until it has doubled in size.
3. When the dough has doubled, separate it into 6 even portions. Roll each dough portion into logs that are 6 inches long and 2 inches wide. Pour cornmeal onto your rolling surface. Moisten your hands then rub water onto each dough log and roll it in the cornmeal. Arrange the rolled dough on a baking sheet and cover it with plastic wrap. Set the dough in warm spot to rise for another hour or so until the loaves have doubled in size.
4. Preheat the oven to 350 degrees. Uncover the dough and bake it for 35 to 40 minutes in the hot oven. When the bread is done, take it out of the oven and let it cool for 10 to 15 minutes. Serve the bread with a sharp bread knife and butter on the side. If you want whipped butter, like you get at the restaurant, just use an electric mixer on high speed to whip some butter until it’s fluffy.Makes 6 small loaves.

Breadsticks II

These by far are the most flavorful breadsticks I've ever made. The topping is awesome and makes a lot, so you can save it in a shaker (refrigerated) and use it on other italian dishes as well. You could even get away with purchasing a loaf of ciabata or french bread and using this same seasoning mixture. I served these along side my Lasagna and they were delicious together!

Ingredients:
dough-
1 1/3 cup warm water
2 tsp. yeast
3 Tbsp. olive oil
4 cups flour
1 tsp. salt
2 tsp. oregano
3 Tbsp. powdered milk

seasoning- combine the following
2 Tbsp. parmesan
1 Tbsp. garlic powder
1/2 Tbsp. garlic salt
1 Tbsp. onion powder
1 Tbsp. oregano

Directions:
1. Dissolve yeast in warm water in a large mixing bowl. Add remaining ingredients. Combine then knead the bread till dough is formed. Cover and let ride till doubled.
2. Roll dough out into a large rectangle 1/2-3/4" thickness. Using a pizza cutter, cut the dough into 1x4" strips. Place on a lightly greased baking sheet. Cover and let rise till doubled.
3. Brush breadsticks with olive oil and sprinkle with seasoning mixture.
4. Bake for 12-15 minutes at 350 degrees. Lightly brush with butter when done.

Recipe compliments of Catch the Cooking Bug!

Garlic Knots

My husband requested Baked Ziti for his Father's Day dinner this year and I had seen this recipe for garlic knots on Delectable Dining's blog a few days ago...I knew it would be the perfect companion for my ziti (along with a yummy salad). All the ingredients were super basic ones that I always have on hand so I decided to give them a try. Yum! Everyone liked them and we will definitely be making them again! Thanks Sarah!

Ingredients:
For the dough:
3 cups bread flour
1 tablespoon sugar
2 teaspoons instant yeast (if you use SAF instant yeast you can skip the first rise)
1 ¼ teaspoon salt
2 tablespoons olive oil
¼ cup milk
1 cup + 2 tablespoons lukewarm water

For the glaze:
2 cloves garlic
2 tablespoons melted butter
½ teaspoon Italian seasoning

Directions:
To make the dough, in the bowl of a stand mixer fitted with the paddle attachment combine the dry ingredients. Add the olive oil, milk and water. Mix until ingredients have formed a dough. Switch to the dough hook and knead on low speed until the dough is smooth and elastic, about 8 minutes. Transfer the dough to a lightly oiled bowl, turn once to coat, and cover with plastic wrap. Allow to rise for about 1 hour, or until doubled in bulk.
Divide the dough into 10 equal pieces. Roll each piece into a 10 inch long rope and tie into a knot. Take the end lying underneath the knot and bring it over the top, tucking it into the center. Take the end lying over the knot and tuck it underneath and into the center. Transfer shaped rolls to a baking stone, or a baking sheet lined with parchment paper. Cover with a clean kitchen towel and let rise for 45 minutes, until puffy.
To make the glaze, finely mince the garlic. Mix with the melted butter and Italian seasoning.Preheat the oven to 350° F. Brush the glaze onto the shaped rolls. Bake until set and lightly browned, about 15-18 minutes.

Biscuits N' Gravy

Biscuits and gravy are a favorite at our house. We had this last night for dinner and everyone cleaned their plates. They always taste best made from scratch and the ingredients are so basic that they are usually ones I always have on hand.

Biscuits
Ingredients:
2 cups flour
1 Tbsp. baking powder
1 tsp. salt
1 Tbsp. sugar
1/3 cup shortening (I use butter flavored)
1 cup milk

Directions:
1. Whisk together flour, baking powder, salt, and sugar in a medium bowl. Cut in the shortening until mixture resembles a coarse meal. Gradually stir in milk until dough pulls away from the sides of the bowl, you may not need the whole cup. Mix well.
2. Turn dough onto a floured surface. Roll out to 1" thick. Cut biscuits with a large cutter or juice glass dipped in flour. Place biscuits on an ungreased baking sheet.
3. Bake for 13-15 minutes at 425 degrees.

Sausage Gravy
Ingredients:
3/4 lb. sausage roll
1/4 cup all-purpose flour
2 cups milk
salt & pepper, to taste

Directions:
1. Crumble and cook sausage in a large skillet over medium heat until browned. Stir in flour until dissolved. Gradually stir in milk. Cook gravy until thick and bubbly. Season with salt and pepper. Serve over hot biscuits.

Garlic Breadsticks

My little boy really liked helping me with this recipe. He thought making "snakes" with the dough was so fun!

Ingredients:
1 1/8 cups water (70 to 80 degrees F)
2 tablespoons olive or canola oil
3 tablespoons grated Parmesan cheese
2 tablespoons sugar
3 teaspoons garlic powder
1 1/2 teaspoons salt
3/4 teaspoon minced fresh basil
3 cups bread flour
2 teaspoons active dry yeast

1 tablespoon butter, melted
Parmesan cheese

Directions:
BREAD MACHINE VERSION:
1.In bread machine pan, place the first nine ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). When cycle is completed, turn dough onto a lightly floured surface. (continue to step 2)
MIXER VERSION
1. Place first 9 ingredients in mixing bowl. Using dough hook, mix until dough pulls away from the sides of the bowl, you may need a little more flour or water. Once dough has pulled away from the sides of the bowl, knead for 5-7 minutes. Place on a lightly floured surface. (continue to step 2)
2. Divide into 20 portions. Shape each into a ball; roll each into a 9-in. rope. Place on greased baking sheets. Cover and let rise in a warm place for 40 minutes or until doubled. Bake at 350 degrees F for 18-22 minutes or until golden brown. Remove to wire racks. Brush warm breadsticks with butter and sprinkle with Parmesan.

French Bread

Ingredients:
3 cups flour (to start, 2-3 more needed)
2 Tbsp. yeast
2 cups warm water
2 Tbsp. oil
1 Tbsp. sugar
2 tsp. salt

Directions:
1. Combine all above ingredients in mixer. Mix for 1 minute.
2. Add 2-3 cups more flour, 1 cup at a time, until dough cleans the sides of the bowl.
3. Knead for 10 minutes.
4. Roll half the dough out to a 12x15 rectangle. Roll up long ways. Slit the top.
5. Combine 1 egg white and 2 Tbsp. cold water, brush the the top of the bread.
6. Let rise till doubled.
7. Bake for 20-25 minutes at 375 degrees.
-yields 2 loaves

*thanks to my M.I.L. for this recipe.

Chocolate Swirled Banana Bread

I found this recipe on Our Best Bites , it's super yummy!

Ingredients:
2 c. flour
¾ tsp. baking soda
½ tsp. salt
1 c. sugar
¼ c. butter, softened
1 ½ c. mashed ripe bananas (about 3-4 medium bananas)
2 eggs
1/3 c. plain low fat yogurt or sour cream (I used sour cream)
½ c. chocolate chips

Directions:
1. Lightly spoon flour into measuring cups and level. Combine flour, baking soda, and salt.
2. Cream sugar and butter. Add bananas, eggs, and yogurt/sour cream, beating until just blended. Add flour mixture. Beat on low until just moistened.
3. Microwave chocolate chips in a medium bowl for 1 minute. Stir until smooth. Cool slightly.
4. Add 1 c. batter to chocolate, stirring until well-combined.
5. Spoon chocolate batter alternately with plain batter (so you have stripes of plain and chocolate batter) in an 8 ½” x 4 ½” loaf pan coated with cooking spray. Swirl batters with a knife.
6. Bake at 350 for 1 hour and 15 minutes (give or take a little; I'd probably set your timer for 1 hour and 10 minutes to be safe) or until a knife comes out clean. Cool 10 minutes in pan and then remove and cool completely on a wire rack.

Jay's Signature Pizza Crust

another no fail recipe from allrecipes.com

Chicken Ranch Pizza is pictured above, click here for recipe

Ingredients:
2 1/4 teaspoons active dry yeast
1/2 teaspoon brown sugar
1 1/2 cups warm water (110 degrees F/45 degrees C)
1 teaspoon salt
2 tablespoons olive oil
3 1/3 cups all-purpose flour

Directions:
1. In a large bowl, dissolve the yeast and brown sugar in the water, and let sit for 10 minutes.
2. Stir the salt and oil into the yeast solution. Mix in 2 1/2 cups of the flour.
3. Turn dough out onto a clean, well floured surface, and knead in more flour until the dough is no longer sticky. Place the dough into a well oiled bowl, and cover with a cloth. Let the dough rise until double; this should take about 1 hour. Punch down the dough, and form a tight ball. Allow the dough to relax for a minute before rolling out. Use for your favorite pizza recipe.
4. Preheat oven to 425 degrees F (220 degrees C). If you are baking the dough on a pizza stone, you may place your toppings on the dough, and bake immediately. If you are baking your pizza in a pan, lightly oil the pan, and let the dough rise for 15 or 20 minutes before topping and baking it.
5. Bake pizza in preheated oven, until the cheese and crust are golden brown, about 15 to 20 minutes.

Ham n' Potato Soup

this is another recipe from allrecipes.com, I served it in bread bowls, click here for recipe.

Ingredients:
3 1/2 cups peeled and diced potatoes
1/3 cup diced celery
1/3 cup finely chopped onion
3/4 cup diced cooked ham
3 1/4 cups water
2 tablespoons chicken bouillon granules
1/2 teaspoon salt, or to taste
1 teaspoon ground white or black pepper, or to taste
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk

Directions:
1. Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
2. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
3. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.

Blackberry Muffins

Ingredients:
1 white cake mix
1 tsp. baking powder
2 Tbsp. flour
2/3 cup milk
1/3 cup oil
3 eggs
1-2 cups fresh blackberries (or strawberries or raspberries)

Directions:
Mix all ingredients (except blackberries) with a hand mixer for approximately 2 minutes. Slice blackberries and fold into mixture. Spoon into a greased cupcake pan and bake for 15-20 minutes at 375 degrees.

Caramel Rolls

YUM!

Prepare one recipe for Lion House roll dough, (click here for recipe); allow to rise once. Divide dough into three equal parts. You will need 2/3 of this dough for these caramel rolls. The other 1/3 of dough you can make into a loaf of bread (see post below, or click here).

Ingredients:

2 parts Lion House roll dough

1/2 cup melted butter

1 cup brown sugar

6oz. (2 small boxes) vanilla pudding mix (NOT instant)

3 Tbsp. milk

1/2 teaspoon cinnamon

cinnamon-sugar

Directions:

1. Spray a 9x13 cake pan or a bundt pan with non-stick spray. Take 1/3 of dough and tear into small pieces, placing them randomly in the bottom of greased pan.

2. Melt butter and add remaining ingredients, except cinnamon-sugar.

3. Drizzle 2/3 of the caramel mixture over dough pieces.

4. Take remaining dough and tear into small pieces placing them in any empty spots. Drizzle remaining caramel mixture over top. Sprinkle with cinnamon-sugar.

5. Cover with plastic wrap and allow to rise till doubled.

6. Bake at 375 degrees for 30 minutes.

7. Allow to cool for 10 minutes, then invert onto platter or cookie sheet.

*you may substitute Rhodes frozen dough for Lion House dough. Allow 2 loaves of frozen dough to thaw completely. Use one loaf for the top and one loaf for the bottom.

Lion House Bread

The caramel rolls only called for 2/3 of the Lion House roll dough so you can use the extra dough to make a loaf of bread.

Directions:
Prepare one recipe of Lion House roll dough, (click here for recipe); allow to rise once. Divide dough into three equal parts, shaping each into a loaf. Place each loaf in a greased loaf pan and allow to rise till doubled. Bake at 375 degrees for 30-35 minutes.

Lion House Rolls

Ingredients:

2 cups warm water (110-115 degrees)

2/3 cup nonfat dry milk

2 Tbl. yeast

1/4 cup sugar

2 tsp. salt

1/3 cup shortening

1 egg

5-5 1/2 cups flour, all purpose works fine but bread flour is better if you have it

Directions:

1. In a large mixing bowl, combine water and milk powder till dissolved. Add yeast, then sugar, salt, shortening, egg, and 2 cups flour. Mix on low speed for 2 minutes.

2. Add 2 more cups of flour and again mix on low for 2 minutes.

3. Add remaining 1- 1 1/2 cups of flour, 1/2 cup at a time until dough pulls away from the sides of the mixing bowl. (The dough should be soft but not overly sticky.

4. Remove dough from bowl coat with oil, return to bowl, cover and allow to rise till doubled. (you can skip this step if using SAF instant yeast)

5. Sprinkle your counter with flour or canola oil, which ever you prefer, and roll out dough. You can cut these into any shape you prefer. (I cut rectangles and rolled them like you would a cinnamon roll)

6. Place rolls on a greased cookie sheet and cover allowing them to rise till doubled again.

7. Bake rolls for 8-12 minutes, depending on shape, at 375 degrees.

(I yielded 2 dozen with this recipe)

*These are good but I'm still a fan of my "knot roll" recipe.

Raspberry-Lemon Muffins

Ingredients:
2 cups flour
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/4 tsp. ground nutmeg
2 eggs
2/3 cup brown sugar
1 cup milk
6 Tbls. unsalted butter, melted
1 Tbl. lemon zest
1 cup raspberries (fresh or frozen)

Directions:
1. In a large bowl mix together flour, baking powder, baking soda, salt, and nutmeg.
2. In another bowl, whisk together eggs and sugar until blended. Whisk in milk, butter, and lemon zest.
3. Add wet ingredients to the dry ingredients and stir till evenly moistened. Gently fold in the raspberries.
4. Spoon batter into prepared muffin cups, filling them 3/4 full. Bake for 15-18 minutes at 425 degrees. Let stand 5 minutes before removing from pan.

Tips: I personally thought these needed a little more lemon and a little less nutmeg. I recommend 1 1/2-2 Tbls. of lemon zest and 1/8 tsp. of nutmeg. I'm not a huge fan of nutmeg and I could taste it a little more than I would have liked to.

Cheese Potato Soup in Homemade Bread Bowls

First I have to credit my Mom for the delicious soup recipe, I grew up eating this soup, and thank you Nelda Evans for the yummy bread bowl recipe!

Cheese Potato Soup

Ingredients:

3-4 large russet potatoes, cubed

1 cup carrots, sliced

1 cup celery, sliced

3/4 cup diced onion

1/4 cup butter

1 tsp. salt

1/2 tsp. pepper

2 Tbl. flour

1 can evaporated milk

2 cups water

3/4 lb. Velveeta cheese, cubed

Directions:

1. Boil potatoes, carrots, and celery till soft, NOT MUSHY!

2. Saute' onion in butter.

3. Drain vegetables and return to pot.

4. Add onions, salt, pepper, and flour. Toss to coat.

5. Pour evaporated milk and water in slowly and warm over medium heat. (do not let it boil)

6. Add cubed cheese and allow to melt completely.

7. Serve immediately.

Crusty Soup Bowls

Ingredients:

2 Tbl. yeast
2 cups warm water
1 Tbl. sugar
2 tsp. salt
5 cups flour
cornmeal

Directions:
1. Dissolve yeast in water. Add sugar, salt, and 3 cups flour. Beat for 3 minutes.
2. Gradually add remaining flour till the dough pulls away from the sides of the mixing bowl. (You may not need all 5 cups)
3. Knead dough on a lightly oiled (canola oil) surface till smooth and elastic, or if you have a bread machine, let it do the kneading for you!
4. Place in a greased bowl, cover and let rise till doubled.
5. Punch down and divide into 8 pieces (I did 6, I like my bowls a little bigger). Form each piece into a ball and place on a baking sheet sprinkled with cornmeal. Cover and let rise till doubled.
6. Bake for 25 minutes at 375 degrees.
7. Cool, cut off tops, and scoop out interior.
8. Pour hot soup inside and enjoy!

Shar's Corn Muffins

Ingredients:
1 cup butter, softened
1 cup sugar
4 eggs
1 4oz. can chopped green chilies (optional)
1 15oz. can creamed corn
1 cup cheddar cheese
1 1/2 cup flour
1 cup fresh ground popcorn kernels
1 1/2 Tbls. baking powder
1/4 tsp. sea salt
1/2 cup ultra gel (modified food starch, see comments for more details)

Directions:
1. Cream together butter, sugar, and eggs.
2. Add all remaining ingredients and mix well.
3. Fill sprayed muffin tins 3/4 full. (makes 2 dozen)
4. Bake for 20-25 minutes (until golden brown) at 350 degrees.
Allow muffins to sit in pan on a wire cooling rack for 5 minutes before removing.

Banana Crumb Muffins

Ingredients:

1 1/2 cups flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

3 bananas, mashed

3/4 cup white sugar
1 egg, lightly beaten

1/3 cup butter, melted

Topping Ingredients:

1/3 cup packed brown sugar

2 Tablespoons flour

1/8 teaspoon ground cinnamon

1 Tablespoon butter

Directions:

1. In a large bowl, mix flour, baking soda, baking powder, and salt.

2. In a small bowl, beat together bananas, sugar, egg, and melted butter.

3. Stir the banana mixture into the flour mixture until nice and moist.

4. Spoon batter into lined or greased muffin tin.

5. In a small bowl, mix together brown sugar, flour, and ground cinnamon. Cut in butter until mixture resembles coarse cornmeal. Generously sprinkle over muffins.

6. Bake muffins at 375 degrees for 18-20 minutes, or until inserted toothpick comes of clean.