February 2015 archive

Cake in a Jar

cake-in-a-jarHave you ever watched one of those miracle recipe videos on Facebook and wondered if it really works, or finished watching it and wish that you had just a little more information?  That’s how I felt watching this video.  Things like this are the reason that I started this blog.  I remember wishing that there was someone out there that would try these things and let me know if they actually work.  I also would look at crafts and recipes on Pinterest and wish that someone would give me the real scoop.  I hope that this blog fills that void for you.  If you ever have anything that you want someone else to try before you do, tell me about it in a comment or email me a link.  I’d love to help you out!

So, back to the video at hand.  It’s only one minute and shows how to make a delicious cake in a jar.  Looks simple right?  I tried it out for you and here is what I learned.

AnneOpinion

The video says to use 2 cups of fruit, 1/2 cup flour, 1/2 cup sugar, 1/2 tsp salt and butter.  It shows her making 4 half pint jars.  I discovered that the measurements are for what will go in 2 jars, with a little left to spare.  If you follow the directions and use the ingredients over 4 jars, the cake will only be about halfway up the jar after baking.  My 2 jars only would take 1 1/2 cups of fruit and not quite all of the flour mixture would fit.  Shake it to get the cake mixture all the way down and get as much in as you can.  The difference may be that I used all berries and in the video she uses cherries.

I tried this with pouring yellow cake mix over it instead.  It worked fine and was like the Dutch oven cobblers that use a similar recipe, but I liked the flour and sugar mixture better.

I used strawberries, raspberries, blackberries and blueberries.  You could use whatever mixture of berries that you want.  Mine was really good.  I’m trying to lose weight right now, and so when I make things I only let myself eat a couple of bites so that I can get a feel for the taste and how the flavors of a recipe work together.  I was not able to stop myself after one or two bites of this, or three or four for that matter.  I was very grateful when my kids got home from school and I could give the rest to them so that it would stop tempting me.

I just put the jars on a baking sheet to cook.  I didn’t feel the need to use beans around them.  Just be careful to not spill when taking it out.

One warning.  The cake will be at the top of the jar when it first comes out of the oven.  Shrinkage will happen very quickly and you will find that there is plenty of room for the whipped cream or ice cream.

I like these because it is so easy to make the number of them that you need.  If you want one, just half the recipe.  If you want 10, multiply everything by 5.  It’s nice that it’s so portable and would be great for a picnic, as suggested in the video, it would be a perfect hostess gift at a party or shower, or adorable set out at each place for dessert at a dinner or luncheon. There are so many possibilities! Try making just one, and you’ll be looking for an excuse to make more; I guarantee it!

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Cake in a Jar
Print Recipe
Servings Prep Time
2 people 10 minutes
Cook Time
60 minutes
Servings Prep Time
2 people 10 minutes
Cook Time
60 minutes
Cake in a Jar
Print Recipe
Servings Prep Time
2 people 10 minutes
Cook Time
60 minutes
Servings Prep Time
2 people 10 minutes
Cook Time
60 minutes
Ingredients
Servings: people
Instructions
  1. Preheat oven to 350 degree. Wash berries and cut the strawberries into quarters. Fill 2 half pint size mason jars with 3/4 cup of fruit in each. Mix the flour, sugar, and salt together. Spoon the mixture over the fruit, shaking it down, so you can fit as much as possible in. Set 1/2 tablespoon of butter on the top of each. Place on baking sheet and bake for 1 hour. Eat immediately with whipped cream or ice cream or place in the refrigerator with a lid and eat when you get a craving.
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Coconut Chicken Fingers with Apricot Sauce

coconut-chickenI think that my city’s parks and rec department has it out for me.  We signed up 3 of our boys to play sports this winter (we actually had 4 signed up, but Boy 2 broke his arm the week before the season started, so that put us down to 3 teams).  Practices can be any night Monday-Thursday.  Guess when ours’ are?  Tuesday night at 5:30, 6:30 and 7:30.  I know I should be grateful none are at the same time, but really did they have to all be on the same night?

This fun new schedule has meant that I need to make dinner by 5:00 and the family eats it at various times over the next hour and a half.  I’ve had to come up with some new recipes that will be good for everyone no matter when they eat.  These Coconut Chicken Fingers that I found on Seeded at the Table have worked out great.  I’ve tried a few tweaks to the recipe.  Here’s what I decided.

AnneOpinion

The original recipe had you use chicken breasts.  I liked the ratio of chicken to breading with chicken tenderloins better and you can eat it with your fingers.  That always gets a thumbs up around here.

I tried dipping it in flour, then egg, and then the coconut mixture.  That wasn’t needed.  I also tried upping the amounts on the seasonings because I thought they seemed a little small.  Turns out they were perfect.

I loved the Apricot/Mustard dip.  It was sweet and tangy and it worked really well with the coconut chicken.  Don’t skip out on making it if you make the chicken!

They give directions for freezing the chicken and recooking later on Seeded at the Table.  I can’t vouch for this because I’ve never managed to have any left over to be able to freeze. 🙂

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Coconut Chicken Fingers with Apricot Sauce
Print Recipe
Servings Prep Time
5-7 people 15 minutes
Cook Time
35-40 minutes
Servings Prep Time
5-7 people 15 minutes
Cook Time
35-40 minutes
Coconut Chicken Fingers with Apricot Sauce
Print Recipe
Servings Prep Time
5-7 people 15 minutes
Cook Time
35-40 minutes
Servings Prep Time
5-7 people 15 minutes
Cook Time
35-40 minutes
Ingredients
Servings: people
Instructions
  1. Preheat oven to 400 degrees. Beat eggs in a pie dish or bread pan. In another similar pan, mix together the coconut, flour, garlic, salt and pepper. One by one, dip the chicken in the egg and then in the coconut/flour mixture and place on a baking sheet or Silpat. Evenly drizzle butter over all of the chicken. Bake for 35-40 minutes, turning chicken over after 20 minutes. Mix the apricot preserves and mustard together in a small bowl.
Recipe Notes

 

AnneOpinion adapted from Seeded at the Table

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Secret Fruit Salad

fruit-saladLast week we were having some friends over for dinner and I wanted to make a fruit salad to go with it.  I was putting a lot of time into the rest of dinner, so I didn’t want to do anything fancy, but I was wanting it to be more than just a bowl of fruit.  Lucky for me, Rachel Shultz had just the answer with her Secret Fruit Salad.  It was fruit with vanilla pudding mix sprinkled over it and mixed in.  That’s it.  It definitely met my criteria for simple and easy, so I gave it a go.

AnneOpinion

You can use whatever fruit you want.  I just include a list of the ones that I used. Be creative and use whatever is in season.

I added the lemon because I used banana and apple and I didn’t want them to brown.  I also like the brightness that it brings and the balance that it provides with the sweetness of the pudding.

I really liked the flavor that the pudding brought.  It complemented the fruit well and provided the desired, “What did you add to the fruit?  It’s really good.”

Simple, basic and really good.  Sometimes that’s exactly what you need.

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Secret Fruit Salad
Print Recipe
Fresh fruit salad with a secret ingredient (vanilla pudding) that brings it to life
Secret Fruit Salad
Print Recipe
Fresh fruit salad with a secret ingredient (vanilla pudding) that brings it to life
Ingredients
Servings:
Instructions
  1. Wash fruit and cut strawberries, bananas, and apples into bite sized pieces and place all fruit in bowl. Squeeze the juice of the lemon over fruit and gently toss. Sprinkle pudding powder over fruit and stir to gently coat all of the fruit. Serve immediately or cover and refrigerate.
Recipe Notes

 

AnneOpinion from rachelschultz.com

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Who knew you had to clean a Dishwasher?

clean-dishwasherHave you ever thought about cleaning your dishwasher?  I hadn’t.  I mean, if the inside is getting rinsed with detergent every night while it cleans my dishes, it should be getting cleaned too; right?  Nope, that’s not the case.  In fact, if you want to take a minute to go and examine the bottom corners where the door seals to the dishwasher, you might be surprised at what you find.  I was.  There was mold; yucky black mold.  EEW!  I spared you a picture of it.  It wasn’t pretty.  I promise, and I didn’t think that you’d want a picture of that popping up in front of you.  I also promise that once you find it, you won’t still feel like your dishes are “clean” coming out of the dishwasher.

I looked around for an easy way to get rid of the mold; particularly something that didn’t involve me having to wipe it out with my hands.  Yeah, that doesn’t exist.  I’m sure it’s because the buildup is happening where the door is sealed and that can only be reached when the door is opened.  After reading what to do at 4 different sites, here’s how I decided to get my dishwasher clean.

AnneOpinion

Many sites had you mixing in a spray bottle one part white vinegar to two parts water.  I didn’t have a spray bottle handy, and I wanted the vinegar at full strength to get rid of this grossness, so I dipped my paper towel into straight vinegar.

As I just mentioned, I used paper towels.  I also recommend using disposable gloves, if you have some on hand.  I wanted to be able to throw away everything that came into contact with this stuff.

After dipping the paper towel in the vinegar, use it to scrub all around the inside edge of the door where the seal happens.  This tends to get hard water mineral build up and the vinegar will get rid of it, and sanitize it at the same time.

When the door is finished, move on to the outer edge of the actual dishwasher, also where the seal is.  You will use several paper towels in this process.  Continue scrubbing until everything comes out sanitized and deodorized.

Now that everything is cleaned around the door seal, measure one cup of white vinegar, toss it into the bottom of your dishwasher and run it on the hottest setting available.  This will get the rest of the inside clean.

This was enough to get my dishwasher completely clean.  I am lucky though because my dishwasher is stainless steel inside.  If the inside of yours is plastic, and you still feel like there is a bit of an odor, measure one cup baking soda, sprinkle it on the bottom of your dishwasher, and let it sit overnight.  This should get rid of any lingering odors.  In the morning, run the dishwasher, leaving it empty.

Congratulations!  You now have a dishwasher that is clean enough to clean your dishes!!

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Homemade Hamburger Buns

Hamburger-Bunsbut A few weeks ago I was deciding what I was going to make for Sunday dinner.  Normally Sunday is the one day of the week that I definitely have planned in advance because I try and make it a little bit nicer, and I don’t shop on Sundays so I have to have everything that I’m going to need on hand.  This particular Sunday I was having to change my original plans.  My husband suggested hamburgers since we had some frozen patties on hand.  I thought about it and decided that I could make some hamburger buns and that would work perfectly.

I started by googling to find a recipe from Mel’s Kitchen Café.  I’ve tried a couple of her roll recipes and have been impressed with them.  I clicked on a homemade hamburger bun recipe and started to make it, not even noticing that I had gone to Mel’s Kitchen, not Mel’s Kitchen Café.  Turns out, getting it wrong worked out for me this time.

AnneOpinion

I really like these buns because they are solid enough to not fall apart with sloppy joes or BBQ chicken, but they are still light enough to not weigh down the sandwich.

The egg wash adds a pretty brown gloss to the top that makes them look very professional.  Be careful to not leave any drips on the buns before baking though.  If you see them when they go in the oven, you’ll see them on the finished product.

My family really has liked these.  So much in fact that Boy 3 has asked if from now on I could just make them and not buy them at the store.  Believe me when I say that a thumbs up from him is a very big deal!

If you are making them with a Bosch, you can knead the dough on speed 1 for 6 minutes, skip the first raising and immediately shape them into buns.  (I am not paid in any way to endorse Bosch, I just really love my mixer.)

The recipe originally called for 12 buns but those were too small for me and so I make it into 10.  Feel free to make what ever number of buns you want.  They would also make the cutest slider buns!  (I am so going to have to try that!)

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Homemade Hamburger Buns
Print Recipe
These homemade hamburger buns are light and fluffy, but solid enough to hold together whatever you want to fill them with. Fresh from the oven with a brown glossy top, you'll swear you're eating at a restaurant.
Servings Prep Time
10 buns 20 minutes
Cook Time Passive Time
15-20 minutes 2.5 hours
Servings Prep Time
10 buns 20 minutes
Cook Time Passive Time
15-20 minutes 2.5 hours
Homemade Hamburger Buns
Print Recipe
These homemade hamburger buns are light and fluffy, but solid enough to hold together whatever you want to fill them with. Fresh from the oven with a brown glossy top, you'll swear you're eating at a restaurant.
Servings Prep Time
10 buns 20 minutes
Cook Time Passive Time
15-20 minutes 2.5 hours
Servings Prep Time
10 buns 20 minutes
Cook Time Passive Time
15-20 minutes 2.5 hours
Ingredients
Servings: buns
Instructions
  1. In a glass measuring cup, combine water, milk, butter and sugar. Microwave until liquid is warm/hot and let the butter melt in the milk mixture (let mixture cool till very warm). In a mixing bowl, combine 3 c. flour, salt, and yeast. When milk mixture has come to a very warm temperature, add to dry ingredients. Mix until combined, add more flour to desired consistency. Knead for 8 minutes, adding flour if dough become too sticky. Placed dough in a greased bowl in a warm draft free place (in the oven works best). Cover and let dough rise for 1 hour. Punch down dough, and divide into 12 pieces. Grease a jelly roll pan or cookie sheet. Roll each piece on dough into a ball, stretching it to make a smooth top, place in cookie sheet. Cover, and let rise for 25-45 more minutes or until almost doubled. Preheat oven to 400 degrees. In a small bowl combine egg yolk with water, and mix. Brush the tops with egg wash. Bake for 15-20 minutes or until the tops are golden brown.
Recipe Notes

 

AnneOpinion adapted from Mel's Kitchen

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Slow Cooker Mexican Hot Fudge Cake


 

 

Hot-Fudge-CakeWhen I was somewhere around five, I remember my mother making a Hot Fudge Cake.  It was a cake that had boiling water poured over the top before it was cooked and then magically that water seeped under the cake while cooking and made a layer of hot fudge.  I believe that she served it with milk.  I don’t think that she ever made it again.  I always secretly hoped that one day she would decide to pull out that recipe and treat us to that hot fudge goodness once more, but it never happened.  I found out when I grew older that my father doesn’t like chocolate cake (how I never noticed this fact growing up, I don’t know) and so that’s why my mother never made it again.  One time when I was home from college I asked my mother about the recipe and she gave me a bizarre look like “I can’t believe you remember that” and looked for it but didn’t find it. So, I continued through life, though not as happily as if I had this recipe in my arsenal. 😉

I found a recipe for Slow Cooker Chocolate Lava Cake on Hello Little House.  It had hot boiling water poured over the top.  Could this be that long sought after recipe?

AnneOpinion

It was just how I had remembered.  Super moist chocolate cake on the top, rich hot fudge layer on the bottom; and when you have it with vanilla ice cream….Wow!

It makes a good amount and is pretty rich, so this recipe will go a long way.

I added some cinnamon to give it a Mexican chocolate flavor and it works very well.

I also added chocolate chips.  They are the perfect addition adding a needed burst of concentrated chocolate and a nice textural change.

I’ve already made this a couple of times.  I’m so excited to be able to share something with my family that made such an impression on me at a young age.  I hope it makes an impression on you too!

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Slow Cooker Mexican Hot Fudge Cake
Print Recipe
Amazing Mexican Chocolate Cake has a surprise layer of hot fudge underneath. Perfect for a crowd.
Servings Prep Time
10-12 people 15 minutes
Cook Time
3-3.5 hours
Servings Prep Time
10-12 people 15 minutes
Cook Time
3-3.5 hours
Slow Cooker Mexican Hot Fudge Cake
Print Recipe
Amazing Mexican Chocolate Cake has a surprise layer of hot fudge underneath. Perfect for a crowd.
Servings Prep Time
10-12 people 15 minutes
Cook Time
3-3.5 hours
Servings Prep Time
10-12 people 15 minutes
Cook Time
3-3.5 hours
Ingredients
Servings: people
Instructions
  1. Lightly grease your slow cooker. To make the cake, mix together the sugar, flour, cocoa, baking powder, cinnamon and salt in a large bowl. Whisk in milk, melted butter and vanilla until well combined. (The batter will be very thick) Spread the batter over the bottom of your slow cooker. Mix together the brown sugar and cocoa, and chocolate chips. Pour evenly over the cake batter. Carefully pour the boiling water over the top, making sure to not make divots in any one place of the cake. Do not stir! The water should be sitting on top of the batter. Put the lid on and cook on high for 1 hour, (the outside edges should start to look "cakey,") then turn heat to low and cook for a further 2-2.5 hours. Turn off the heat, serve immediately or remove the lid and let sit for 20-30 mins. (It will thicken as it cools, so it's personal preference on how soon you want to eat it.) You can also put the slow cooker on low until you are ready to serve it. Serve cake warm with ice cream or milk.
Recipe Notes

AnneOpinion, adapted from Hello Little House

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Calm Down Jar & Removing Labels on Plastic

IMG_1234For the last several years I have had to make dinners fairly quickly because dinnertime seems to be the “witching hour” for all of my children when they were toddlers and it seemed like everyday was guaranteed to have a meltdown between 5:00 and 7:00.  When I saw a link for a “Calm Down Jar” a couple of years ago I pinned it and had every intention of making one, but like so many other things in life, it just never happened.

My youngest is now 4 and he will still have meltdowns, partly from being the youngest and being used to getting his way, and from having a few issues when things are not done in the right way (according to him).  I decided that now was the time to give this a try.  I had read about it on Chasing Cheerios and made one a few weeks ago.  Here’s what I’ve decided about it.

AnneOpinionjar-before

The jar that Melissa used was a half pint mason jar.  I couldn’t imagine handing that to my child when they are happy, let alone upset.  I looked for a clear plastic jar that would work.  The thing that I decided would work best is a Talenti Gelato container.  I took one for the team and ate it all in two days (can’t imagine why I’m needing to lose weight). 😉  The only problem with the Talenti jar was that it had writing all over it.  After searching on the internet I discovered that the writing would come off simply by rubbing acetone nail polish remover on it.  I was amazed at how well (and easily) it worked!  I’m definitely going to keep that on file.

All that is needed to make this is a jar, water, and a small bottle of glitter glue.  You’ll use the entire bottle of glitter glue.  I warmed up the water to help the glue “melt” faster.  I’m not convinced that it was necessary.  My jar took 24-48 hours for the glue to all completely melt.  Before that happened it looked really weird with little red glitter tadpoles and a couple of huge glitter clumps swimming around in my jar.  It was a bit disturbing.  Eventually everything melted and it works great.

She has you add more clear school glue and glitter.  I don’t think that’s necessary and the extra glitter tends to just stick to the bottom.

In case you’re wondering why you can’t just put glitter in water, I tried that, and the glitter just sticks to the sides of the jar and doesn’t swirl.

As for “calming” my son down, that didn’t work.  All the boys have fun grabbing it and showing it too him when he’s upset  because they think it’s funny to see him push it away.

I think that this is a really great snow globe.  To put a character in it, glue it to the bottom with an epoxy glue, and wait until it dries completely, and then add the water and glitter glue.

If nothing else, it’s just relaxing to watch it.  You really should try the removing of writing off a plastic container with nail polish remover.  It was really cool.

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King Cake

king-cakeMardi Gras is underway right now in New Orleans and will be culminating next week with Fat Tuesday.  We love any excuse to celebrate in our house by trying out new foods and traditions.  A number of years ago we started celebrating Fat Tuesday.  I’ve made red beans and rice, gumbo, and jambalaya over the years.  I think this year I’m going to make Creamy Cajun Pasta with Peppers and Smoked Sausage from Our Best Bites (it’s a family favorite).  Most years I have also attempted to make a King Cake to go along with it.  King Cake is a favorite in New Orleans during Mardi Gras.  It is a bread that has been rolled out and filled with various fillings and then rolled up and connected into a ring.  After baking, it is iced and receives the traditional colors of the festival: green, yellow and purple.  Inside the King Cake is a little plastic baby that one lucky person gets.  Some times I have a prize for the person who gets the baby and sometimes my kids think just getting the baby is enough of a prize.  I’ve tried a different recipe every year, looking for one that I like.  I didn’t find one until this year.  I saw King Cake in the back of my Cook’s Country and decided that if anyone could get it right, it was probably them.  I was right, but not without a couple of issues.

AnneOpinion

The dough for this king cake can be a little sticky, but that is a good thing because the less flour you use, the more moist it will be.  Make sure and flour the counter well and have a small bowl of flour handy to dip your fingers into if things get too sticky as you roll up the dough.

The amount of pecans that the recipe calls for makes the filling crazy good.  Every bite is full of nuts.

Most King Cakes are a free form circle.  I like that this one because it uses a Bundt cake pan which makes it prettier.

The original directions had the cake baking for 30-35 minutes.  This did not cook it all the way through for me.  I had to bake it for 45 minutes to reach the internal 190 degree temperature both times I made it.

Make sure and not put the baby in until after the cake is cooked.

I hope that you enjoy this New Orleans tradition as much are we do!

King Cake
Print Recipe
Get into the spirit Mardi Gras with this traditional King Cake. A sweet bread with a swirl of cinnamon and pecan and topped with icing and traditional Mardi Gras colors.
Prep Time
20 minutes
Cook Time Passive Time
42-46 minutes 2 1/2-3 hours
Prep Time
20 minutes
Cook Time Passive Time
42-46 minutes 2 1/2-3 hours
King Cake
Print Recipe
Get into the spirit Mardi Gras with this traditional King Cake. A sweet bread with a swirl of cinnamon and pecan and topped with icing and traditional Mardi Gras colors.
Prep Time
20 minutes
Cook Time Passive Time
42-46 minutes 2 1/2-3 hours
Prep Time
20 minutes
Cook Time Passive Time
42-46 minutes 2 1/2-3 hours
Ingredients
Servings:
Instructions
  1. Mix 1 cup milk, eggs, and melted butter together in a stand mixer. Stir in four, sugar, yeast, and salt until just combined. Mix on low (Bosch) for 6 minutes or medium low (Kitchen Aide) for 10 minutes. Cover with plastic wrap and let rise at room temperature until doubled in size, 1 1/2-2 hours. Grease a Bundt pan. Combine pecans, brown sugar, and cinnamon in a bowl. Roll our dough into 18 by 14 inch rectangle on a lightly floured counter. (dough will be sticky!) Spray lightly with water and sprinkle evenly with nut mixture. Roll dough away from you into a log and pinching along seam to seal. (keep a small bowl of flour handy to dip your fingers into as you roll)
  2. Place seam side up into pan. Pinch two ends together so they form a ring. Cover loosely with plastic wrap and let rise to double at room temperature, about 1 hour. Preheat oven to 350 degrees. Place pan in center of oven and bake for 42-46 minutes.(the internal temperature should be 190) Let cool in pan for 10 minutes, Remove cake from pan, transfer to wire rack and let cool. After cool, place the baby in the cake by puncturing the bottom of it with a knife and placing the baby in the small slit. Mix powdered sugar and 3 Tbsp milk together. Pour around top of cake. Add sprinkles in solid color sections, repeating each color once.
Recipe Notes

Recipe from Cooks Country with additional instructions from AnneOpinion

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Pain Perdu in the Round

pain-perduWhat is Pain Perdu you might ask?  It’s a French way to say French toast and if there is one thing that I’ve learned in life it’s that everything sounds fancier (and more romantic) in French. (feathers and glitter also help with being fancy, but since this is a post about food, I don’t think that they can apply here.)

With Valentine’s Day coming up I wanted to share a breakfast that would be perfect for just the two of you, or could be a fun holiday breakfast for the family.  I found French Toast Roll ups on cincyshopper.com and on galonamission.com.  Both recipes were fairly similar and I got good ideas from both on how to make these.  Here’s what you need to know to make your Valentine’s breakfast just a little bit fancier.

AnneOpinion

You really need to use white bread that my college roommate referred to as “mushmallow bread.”  You know what I’m talking about, soft, squishy white bread that has almost no redeeming nutritional value.  You want a bread that can be rolled flatter than a pancake and “mushmallow” does that best.

I liked the jam as a filling like on cincyshopper.  I used raspberry which created a nice tart contrast to the cinnamon sugar on the outside.  You could use any flavor of jam you wanted though, or just fill it with cream cheese and then dip in syrup.  Anyway you try it, it will be a win.

I found girlonamission’s tip to put a little bit of cream cheese on the seam end very helpful in keeping the rollups together.

When dipping the pain perdu in the egg mixture you want to do this quickly.  Don’t let it sit in the mixture and absorb a lot of it.  It can start to fall apart if left in too long.

These are a delish way to start the day.  I know I have mushmallow bread on my grocery list for next week.  You should add it to yours too.

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Pain Perdu in the Round
Print Recipe
These delightful French Toast rolls are filled with cream cheese and fruit. They are the perfect breakfast when on the go, or would be right at home in a gourmet brunch.
Servings Prep Time
4-6 people 10 minutes
Cook Time
5-10 minutes
Servings Prep Time
4-6 people 10 minutes
Cook Time
5-10 minutes
Pain Perdu in the Round
Print Recipe
These delightful French Toast rolls are filled with cream cheese and fruit. They are the perfect breakfast when on the go, or would be right at home in a gourmet brunch.
Servings Prep Time
4-6 people 10 minutes
Cook Time
5-10 minutes
Servings Prep Time
4-6 people 10 minutes
Cook Time
5-10 minutes
Ingredients
Servings: people
Instructions
  1. Place 4 pieces of bread in a stack and trim your crusts. Place the four pieces side by side in a line and roll flat with a rolling pin. At one end of your bread place cream cheese and jam(just a small strip). Place a small amount of cream cheese on the opposite side (this will help it stick together)and roll up. Repeat until all of the bread is rolled. In a shallow dish, like a pie or loaf pan, whisk the egg and milk together with a fork. In another similar pan, combine the sugar and cinnamon. Heat a pan over low-medium heat, melt butter and spread across the pan. Dip the bread roll in your egg mixture. Place in pan with the seam down. Cook until golden brown and flip to brown other side. Remove the rolls one at a time from pan and roll to coat in cinnamon sugar mixture.
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BBQ or Buffalo Chicken Potato Casserole

BBQ-Chicken-casseroleI love Buffalo Chicken.  Whenever I see a link on Pinterest for anything Buffalo Chicken I have to pin it.  Dips, pizza, lettuce wraps, you name it, I probably have a buffalo chicken pin for it.  When I saw this Buffalo Chicken Potato Casserole I knew that I needed to try it:  1. because it had “buffalo chicken” in it, and 2. because it was posted by “The Girl Who Ate Everything” who I generally trust to have awesome recipes.  She did not disappoint.

My family, who are not as buffalo luvin’ as I am gave me complaints the first time that I made this because it was “too spicy” and “would be so much better with BBQ sauce.”  I listened to them and tried it again, only changing the Frank’s hot sauce for BBQ sauce.  Yeah, that didn’t really work out too well.  So I thought about it for a week and tried to decided what spices I would want and the amounts that I should add them in to get the right punch of flavor, without being overbearing.  Then I noticed this cool spice at the store called “Barbeque Seasoning.”  Perfect!  It was just what I needed.  The next time I made it the BBQ flavor came out bold and proud and was so good with all of that potato, bacon, cheese, and green onion goodness!

AnneOpinion

I normally don’t care what kind of chicken you use, but on this recipe you really want to go with the good stuff.  Nothing that has water added.  I used that kind of chicken one of the times that I made this and I ended up having to pour off a bunch of liquid.  Roasted potatoes and lots of liquid don’t mix!

My husband and I really loved the Buffalo Chicken and Potato Casserole.  If you like buffalo chicken flavors, you need to try it!

The first time I made this for Sunday dinner, so I cooked the potatoes and chicken according to the directions, then kept it warm at 170 degrees for 3 hours, and when I got home I took it out of the oven, raised the temperature back up to 400, and sprinkled the toppings on and finished cooking it.  This worked really well.  Great thing to do if you need to prepare it earlier in the day.

I used precooked bacon.  It worked great and cut down on prep work.

Both the BBQ and the Buffalo Chicken version get two thumbs up from me.  I hope you like it too!!

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BBQ Chicken and Potato Casserole
Print Recipe
This BBQ Chicken and Potato Casserole is bursting with flavor from the BBQ seasoned roasted potatoes and chicken and then topped with bacon, cheese and green onion. When serving, drizzle with favorite ranch dressing.
Servings Prep Time
8 people 20 minutes
Cook Time
45-55 minutes
Servings Prep Time
8 people 20 minutes
Cook Time
45-55 minutes
BBQ Chicken and Potato Casserole
Print Recipe
This BBQ Chicken and Potato Casserole is bursting with flavor from the BBQ seasoned roasted potatoes and chicken and then topped with bacon, cheese and green onion. When serving, drizzle with favorite ranch dressing.
Servings Prep Time
8 people 20 minutes
Cook Time
45-55 minutes
Servings Prep Time
8 people 20 minutes
Cook Time
45-55 minutes
Ingredients
Servings: people
Instructions
  1. Preheat oven to 500 degrees. In a medium sized bowl, mix olive oil, BBQ seasoning, and BBQ sauce. Add potatoes and toss to coat. Spoon potatoes into a greased 9x13 pan, being careful to leave excess sauce in the bowl. Place potatoes in the oven for 20-25 minutes; stir potatoes at 15 minute mark and continue roasting until brown and crispy. Add chicken to bowl with sauce and evenly coat. Let the chicken marinate until potatoes are done cooking. After removing potatoes, turn oven down to 400 degrees. Place chicken evenly over potatoes and cook for 20 minutes, or until chicken is completely cooked. Mix bacon, green onions, and cheese together. Spread over cooked chicken and return to oven for 5-10 minutes. Serve with drizzle of ranch over individual servings.
Recipe Notes

Adapted from "The Girl Who Ate Everything" Buffalo Chicken and Potato Casserole

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