If you are looking for a good read for the holiday season we have a recommendation~ Plum Pudding Murder by Joanne Fluke. Ms. Fluke writes murder mystery books set around bakery owner, Hannah Swensen. Not only do you get a quick, easy-to-read story, but all her books contain recipes! We each chose something to make from Plum Pudding Murder.
Warning: don't read if you are on a diet.
From Casserole Gal Rhonda.....
Pork and Beans Bread: When I first saw this recipe I knew I had to try it. Growing up we ate tons of Pork and Beans, but I never would have thought about making them into bread. It was surprisingly good, you do not taste the Pork and Beans and you can make a couple of loaves and have your guest guess it's unique ingredient.
1 15 ounce can pork and beans
4 eggs, beaten
1 cup vegetable oil (not canola or olive, use vegetable oil)
1 tsp vanilla
2 cups white sugar
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 1/2 tsp ground cinnamon
1 cup chopped pecans or walnuts
3 cups all-purpose flour
Spray two 9 x 5 loaf pans with nonstick cooking spray.
Don't drain the pork and beans. Pour them into a food processor or a blender and process them until smooth with no lumps.
Mix eggs and pork and beans in large mixing bowl. Add oil and vanilla, mix. Add sugar and mix. Then mix in baking soda, baking powder, salt and cinnamon, stir well. Stir in nuts.
Add flour in one-cup increments, stirring after each addition.
Divide batter between loaf pans and bake 350 degrees for 50-60 minutes. Test bread with a long food pick inserted in the center. If it comes out sticky, the bread needs to bake a bit more. If it comes out dry, remove pans from oven and place on wire rack to cool for 20 minutes.
Run a sharp knife around inside of all four side of pan and turn out and let cool completely and wrap in plastic wrap.
The bread can be frozen in a freezer bag for up to 3 months.
Next is Casserole Gal Rachel's recipe.....
Fudge Mallow Cookies Bars: With chocolate and marshmallows, I definitely wanted to make these Fudge Mallow Cookie Bars. They were delicious and traveled really well! -Rachel
3/4 cup all purpose flour
1/2 cup sugar (I decreased it slightly from the original recipe)
1/2 tsp salt
1/2 cup butter, softened
2 oz unsweetened baking chocolate
1 tsp vanilla
About 8 oz miniature marshmallows
2 cups semi-sweet chocolate chips
Unwrap the baking chocolate and put them in a microwave safe bowl. Microwave in 30 second increments until the chocolate is smooth, stirring after each increment. Let that cool.
In the bowl of a stand mixer, mix together the flour, sugar and salt. Add the butter and beat until it is fluffy. Add in the eggs and mix well.
When the baking chocolate is cool, add it and the vanilla to the butter mixture. Mix well.
Spray a 13x9 casserole pan with cooking spray. Line the pan with foil and spray again. Be sure some foil hangs over the edges. Pour in the chocolate mixture and spread out. Bake at 350 degrees for 18-20 minutes.
As soon as you take it out of the oven, pour the marshmallows on top. Carefully cover with foil or place a cookie sheet on top the pan for 20 minutes. The marshmallows need to melt and stick to the chocolate bars. Once the 20 minutes have passed, melt the chocolate chips in the microwave. Microwave them in 30 second increments, stirring after each time. When they are completely melted, spread them over the marshmallow chocolate bars. Let the bars cool.
Carefully lift the bars out of the pan using the foil. Place them on a cutting board and cut them into bars. Make sure there is no foil stuck to the bottom of them before serving!
Last, is the recipe Casserole Gal Kristen just had to try!
Orange Julius Cookies: Anything that promises to taste like an Orange Julius - I have to try. Reminiscent of my favorite mall treat, these cookies are slightly sweet with a zesty citrus flavor. The white chocolate chips give it a nice creamy balance.
Idea--- dip half of the cookie in melted dark chocolate, then place on a wax paper lined cooking sheet and let set. Wrap in a pretty bag and you have a tasty & unique gift!
-Preheat oven to 350 F degree.-
2 1/4 cups flour
1/4 tsp salt
3/4 tsp baking soda
2 sticks softened butter
1/2 cup white sugar
1/2 cup brown sugar
1 beaten egg
3 tsp grated orange zest
12 oz bag white chocolate chips
Prepare cookie sheets by spraying with nonstick cooking spray, or lining with parchment paper.
In a large mixing bowl, combine flour, salt & baking soda. Set aside.
In another bowl, beat together the butter, white sugar and brown sugar. Add the egg and stir well, then the orange zest. Next, add the flour mixture in batches. Stir in the white chocolate chips - probably by hand.
Drop batter with teaspoonfuls on your prepared cookie sheets. Flatten cookies with fork - like you do for peanut butter cookies. Bake at 350 degrees F for 10-12 minutes.
Leave cookies on the sheet for a minute or two, then transfer to a wire rack to cool completely. This recipe should yield 5-6 dozen cookies.
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I tried making Irish Soda Bread recently and was not disappointed! It was delicious, crusty on the outside and had a nice texture. This was a great recipe for my daughter to help with because it was simple.
Recipe (modified from The Kitchn)
2 cups whole milk
3 Tablespoons vinegar
4 cups wheat pastry flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
4 Tablespoons butter, cold
Mix together the milk and vinegar and let sit while mixing up the rest of the ingredients, for at least 5 minutes. The mixture should be thick before mixing it into the rest of the ingredients.
While the milk and vinegar is sitting, stir together the flour, baking powder, baking soda and salt. Cut the butter into pea sized squares and work it into the flour mixture with your hands until the mixture is crumbly.
Once the milk and vinegar has thickened, remove 2 Tablespoons of the mixture and put into a separate bowl. Stir the remaining milk mixture (it should be about 2 cups) into the flour and butter mixture. Shape the dough into a round shape on a greased cookie sheet. Cut an X into the top of the dough. Using a pastry brush, brush the 2 Tablespoons of milk mixture onto the top of the bread dough.
Bake at 400 degrees for 25 minutes and then turn the oven down to 375 degrees and bake for another approximately 12 minutes. A toothpick inserted in the middle of the bread should come out clean.
Let the bread cool for a few minutes before cutting it.
We stay busy during the summer and this casserole goes together in a matter of minutes and doesn't take long to heat up or gobble up!
1 1/2 packages Hawaiian Sweet Rolls (I buy mine from Aldi's)
1/2 - 1 lb slice lunch meat of your choice
8-10 slices cheese of your choice
1 stick butter
1/2 tsp garlic powder
1/2 tsp onion powder
1 Tblsp minced dried onion
Cut rolls in half and place bottom half in casserole dish (the aluminum pan I used is 10 x 12). You may need to squeeze them together to get them to fit. Also, if you use a larger casserole dish you can use both packages of rolls. Layer lunch meat and then cheese over rolls, place top of rolls on top. Melt butter and add spices. Spoon over rolls. Bake at 350 degrees for 25-30 minutes, until cheese is melted. Serve with fresh fruit, carrot sticks or chips.
These Lemon Bars would go perfectly with our Sandwich Casserole!
Happy Memorial Day! I hope you are enjoying time with family and friends this weekend!
I make a lot of biscuits. Now that I have a recipe that I like and tastes good with white whole wheat flour, I make a lot of biscuits. They are an easy side dish or a good snack or are great with gravy when we want biscuits and gravy for breakfast (or dinner!). Biscuits are also a recipe that my daughter can help mixing up.
I typically use white whole wheat flour to make these, but you could use all purpose flour or wheat flour, or any combination you want. When adding the milk, start with 1 1/2 cups of milk and add the other 1/2 cup of milk as needed so the mixture isn't too dry. I have found that wheat flour and white whole wheat flour need more liquid than all purpose flour, so how much milk you need depends on which flour you use for the biscuits.
3 cups white whole wheat flour
2 Tablespoons baking powder
1 teaspoon salt
1/2 cup (1 stick) cold butter, cut into pea sized pieces
2 cups milk, divided
Using a fork, stir together flour, baking powder and salt. Pour cut up butter into flour mixture. Using your hands, break up any butter that stuck together, being sure to coat all the butter with flour and distribute it evenly through the flour mixture. Pour in 1 1/2 cups milk and stir until just combined. If mixture is too dry, slowly add the other 1/2 cup of milk until all the flour is mixed in. (You may not need the entire 1/2 cup of milk).
Lightly flour a flat surface. I use a cutting board to roll biscuits out on so it makes clean up easier. Put dough on lightly floured surface and knead for about 3 minutes. Roll dough out about 1/2" thick and using a cup or biscuit cutter, cut into biscuits. There will be about 9-10 biscuits.
Place biscuits on greased cookie sheet and bake at 450 degrees for 12-14 minutes.
This month we are focusing on foods that are good for taking to someone. Someone who is sick and still has a family to feed, a family with a new baby, or anyone who might need a little help.
I'm kicking this month off with Banana Bread. It is very easy to make and very yummy. Breads like this freeze well so you could make a loaf, freeze it and the person you are delivering it to can thaw it out whenever they need a breakfast or snack. This bread is great with peanut butter so you could take a jar of peanut butter along with the bread!
1/2 cup (1 stick) softened butter
3/4 cup sugar
1 tsp vanilla
1 cup mashed bananas (about 3 bananas)
1 1/2 cups white whole wheat flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
Cream together butter and sugar in large mixing bowl. Mix in egg and vanilla. On low speed, mix in mashed bananas. Next, mix in flour, baking powder, baking soda and salt. Pour into greased loaf pan.
Bake at 350 degrees for about 35-40 minutes. Turn oven down to 325 degrees and cook for another 10 minutes. A toothpick inserted into the middle of the bread should come out clean.
We have a collection of our Breakfast Casseroles, that would be wonderful for giving to someone just home with a new baby, moving into a new home, during an illness or hospital stay or just to someone that needs a helping hand. How great to wake up and know you don't have to worry about breakfast but, have a casserole that is homemade and ready to eat.
Fresh Cranberry and Orange Breakfast Cake is made with fresh or frozen cranberries and orange juice. Perfect with hot tea, coffee or a glass of milk.
Zucchini Bread makes a breakfast that isn't too sweet and goes well with fruit or a scrambled egg. This recipe makes a good amount and I am sure would appreciated by someone with a large family.
Biscuits and Gravy Casserole, sometimes you just need comfort food. This recipe fits that bill, a sausage gravy covered by biscuits.
Triple Chocolate Coffee Cake, do you know someone that loves chocolate and needs to know someone is thinking of them? This makes for a perfect baked gift.
Cinnamon Roll Casserole with Cinnamon Whipped Cream, a recipe that is easy to assemble but, makes for a delectable breakfast. Cinnamon Rolls are always a winner for breakfast.
Bake and deliver in aluminum pans, no clean up and no needs to worry about giving or getting the pan back.
Cover your dish with aluminum foil and write the directions on baking on the foil with a magic marker. That way the directions won't get lost.
Also, give a bottle of orange juice or milk or maybe a selection of tea bags, coffee or hot chocolate.
A card is always nice, just a few words written down, lets someone know you took the time to think about them.
With tomorrow being National Zucchini Bread Day and summer zucchini season rapidly approaching, I thought this would be a good time to share a Zucchini Bread recipe.
This recipe makes quite a bit. I tried making it in a square glass plan...and that didn't work. I tried using a small rectangle glass pan...and it still didn't fit. This recipe definitely needs a large rectangle glass pan.
Either fresh grated zucchini or grated zucchini that has been frozen can work for this Zucchini Bread. Just make sure to thoroughly thaw any frozen grated zucchini before you use it in this recipe. I don't strain the liquid off of the zucchini, it helps the bread to be really moist.
1 cup oil
1/2 cup applesauce
3 cups grated zucchini
2 tsp. vanilla
2 cups sugar
2 cups white whole wheat flour
1 cup all purpose flour
2 tsp baking powder
2 tsp baking soda
1/2 tsp salt
1 1/2 tsp cinnamon
2/3 cup chopped pecans (optional)
1/2 cup dark chocolate chips, coarsely chopped
In the bowl of a stand mixer, mix together eggs, oil, applesauce, grated zucchini, vanilla and sugar. In a separate bowl, combine both flours, baking powder, baking soda, salt and cinnamon.
With stand mixer on low, slowly pour in flour mixture. Mix until thoroughly combined. Using a spatula, stir in chocolate chips and pecans, if using.
Pour mixture into a greased casserole dish. Bake at 350 for about 40 minutes.
Fresh Cranberries and orange juice make this a delicious cake perfect for Christmas morning breakfast. It isn't too sweet and can be made the day before, it also freezes well. Serve it with scrambled eggs, fresh fruit, coffee, hot tea or hot chocolate for a simple but, lovely holiday morning.
3 cups white flour
1 cup whole wheat flour (or use all white)
2 tsp baking soda
1 1/2 tsp salt
2 cups sugar plus 1/4 cup sugar
2 cups fresh cranberries, quartered
1 Tablespoon dried grated orange peel
1 cup orange juice (bottled or made from frozen)
1 cup water
2/3 cup vegetable oil
1 cup chopped pecans or walnuts
Rinse cranberries, quarter, place in bowl and sprinkle 1/4 cup sugar on them and set aside.
In a medium bowl mix together flour, baking soda, salt, set aside.
In a large separate bowl mix 2 cups sugar, orange peel and oil. Add eggs, mix well. Mix by hand. Slowly add flour mixture, orange juice and water to sugar mixture. Mix well and add cranberries (sugar and all) and nuts.
Pour into a greased 9 x 13 casserole dish. Bake 350 degrees for 35-40 minutes, or until tooth pick comes out clean and cake has browned.
Blog Parties: Made by You Mondays, Foodie Friday and Everything Else,
Full Plate Thursday, Home Sweet Home,
This is a delicious way to celebrate cooler weather, falling leaves and Thanksgiving! The Cottage Cheese dough wraps around a pumpkin filling and topped with a cream cheese frosting, which makes this the perfect Thanksgiving morning breakfast!
Cottage Cheese Dough find the recipe on my blog Our Treasured Home
Roll out to approximately 13 inches by 17 inches
1 cup pumpkin
3/4 cup brown sugar
1-1/2 teaspoon cinnamon
3/4 teaspoon nutmeg
Mix all ingredients and spread evenly on dough. This part is a little messy, but roll up as tight as you can, keep pushing your filling inside as you roll. Use cooking spray on two pie plates or one 13 x 9 casserole dish. Cut roll into 1 inch sections and place in pan/pans, cover with a kitchen towel and let rise in a warm place. until double in size. Bake for 25-30 minutes at 350 degrees. You want your rolls to be golden brown on top and bottom. While the rolls are baking prepare your frosting.
4 ounces softened cream cheese
1-1/2 cups powdered sugar
1/2 teaspoon cinnamon
1 teaspoon vanilla
Sift powdered sugar and cinnamon together. Using a mixer combine cream cheese and vanilla, add powdered sugar/cinnamon, mix together well, if it is too thick add a tablespoon of milk.
Frost rolls while they are hot.
Blog parties: Made by you Mondays. Foodie Friday and Everything Else,
Full Plate Thursday, Home Sweet Home, Two Cup Tuesday
This is quite possibly one of the easiest casseroles to make. It would be great for having family over for the holidays. It could easily be doubled. This casserole is fantastic served warm with the Cinnamon Whipped Cream. The whipped cream could be made the night before you plan to serve the casserole.
3 12.4 oz tubes of cinnamon rolls, divided and cut into quarters
Spray pan with cooking spray and preheat oven to 350. Place quartered cinnamon rolls in casserole dish. Transfer 1 container of icing to a small microwave bowl. Microwave for 15-20 seconds. Drizzle warm icing over cinnamon rolls. Bake for 35-40 minutes, until cooked through in the middle. Drizzle remaining icing on top of cinnamon roll casserole. Serve warm with Cinnamon Whipped Cream.
Cinnamon Whipped Cream
1 cup heavy whipping cream
1/4 cup sugar
1/4 tsp cinnamon
1/2 tsp vanilla
Place mixing bowl in refrigerator at least 30 minutes to an hour before making the whipped cream. Beat heavy whipping cream and sugar on high in cold mixing bowl until stiff peaks form. Fold in cinnamon and vanilla. Keep refrigerated until ready to use.
Cooking everything in casserole dishes!
With busy lives & sometimes quick meals, we mom & daughters team are always looking for healthy, tasty & convenient dishes to serve our family. So, please join us as we share everything from appetizers to main dishes & desserts!