Chocolate Hazelnut Crescent Ring

Chocolate Hazelnut Crescent Ring

Chocolate Hazelnut Crescent Ring

So, so yummy but not nearly big enough!

1 can refrigerated crescent dough sheet

1/2 cup Nutella

1/2 cup chopped hazelnuts or almonds

1 egg, beaten

1 teaspoon coarse sugar or decorator sugar crystals

1  Heat oven to 375.  Spray large cookie sheet or pizza stone with cooking spray or line with parchment paper.  Unroll dough on work surface, starting with center, press into a 13 x 8″ rectangle.  Spread Nutella evenly over dough, to within 1/4″ of edges.  Sprinkle with nuts.

2  Starting with long side, roll up dough, pinch edges to seal.  Place seam down lengthwise in middle of cookie sheet.  Using a sharp knife, cut dough lengthwise to form 2 halves.

3  Twist halves together with cut sides of dough facing up.  Shape into a circle and gently pinch ends together.  Brush with beaten egg, sprinkle with more nuts and sugar.

4  Bake 20 – 22 minutes or until golden brown.

recipe from Pillsbury

Advertisements

Bacon, Egg and Cheese Brunch Ring

Bacon, Egg and Cheese Brunch Ring`

Bacon, Egg and Cheese Brunch Ring

Another tasty and easy Pillsbury recipe.  I’m digging them and so is the fam!

4 slices bacon, cut in half crosswise (or a handful of bacon crumbles)

1/3 cup plus 1 tablespoon milk

4 eggs, beaten

1/4 cup chopped red bell pepper

1 can refrigerated crescent dinner rolls

1 cup shredded Mexican cheese blend

1  Heat oven to 350.  Line pizza stone or cookie sheet with parchment paper.

2  In skillet, cook bacon until crisp and then set aside.

3  Beat 1/3 cup milk and eggs together, stir in pepper, then scramble in same skillet with a bit of bacon grease. When done, spoon eggs onto paper towel lined plate to absorb any moisture.

4  Unroll dough and separate into 8 triangles.  On stone or sheet, with shortest sides toward center, arrange triangles in star shape leaving a 4″ circle in center.  Dough should overlap; press overlapping dough to flatten.

5  Place 1 piece of bacon on each triangle (or a sprinkle of bacon crumbles).  Sprinkle with 1/3 cup cheese.  Spoon eggs over cheese.  Sprinkle with 1/3 cup cheese.  Pull points of triangles up over filling, tucking under bottom layer of dough to secure it and form ring. Carefully brush dough with remaining milk then sprinkle with remaining cheese.

6  Bake 20 – 25 minutes or until deep golden brown.  Cool 2 minutes before serving.

recipe from Pillsbury

Massaman Curry Chicken

Massaman Curry Chicken

Massaman Curry Chicken

The family has been begging for curry and I love them so I gave it a try.  They said it was pretty good, not enough coconut flavor but overall pretty good for a first try.

1 – 2 tablespoons vegetable oil

1 pound chicken breasts or tenders, cut into 1/2″ cubes

1/2 pound potatoes, cut into 1/2″ cubes

1 medium onion, sliced

1 (4 oz) jar Massaman curry paste

1 (13.5 oz) can full fat coconut milk

1/2 – 1 1/2 cups chicken stock

1/2 – 1 cup sliced carrots

1 cup cashews or peanuts

rice

1  Heat oil in Dutch oven over medium high heat.  Add chicken and cook until golden brown, about 2 minutes per side.  Remove chicken and set aside.

2  Add potatoes and cook until brown, about 5 minutes, stirring occasionally.  Remove potatoes and set aside.

3  Add onion and cook for a few minutes, until beginning to brown, then remove and set aside.

4  Lower heat to medium, add curry paste and coconut milk, whisk together and cook for about 5 minutes.

5  Add chicken, potatoes, onions, broth and carrots and bring to a boil.  Reduce heat to a simmer, cover and cook until potatoes and carrots are cooked, about 15 – 20 minutes.  Stir in nuts and remove from heat.

6  Serve over rice.

recipe adapted from Olivia’s Cuisine

Potato Sausage Upside Down Pizza

Potato Sausage Upside Down Pizza

Potato Sausage Upside Down Pizza

This pizza was gone almost as soon as it hit the table, a sign of a really good dinner.

1 pound bulk pork sausage

2 cups thinly sliced baby red potatoes, about 1/3 pound

1 – 2 tablespoons olive oil

2 large onions, halved, thinly sliced (about 2 cups)

4 cups baby arugula and spinach blend, chopped

2 teaspoons chopped fresh rosemary

2 cups shredded Italian cheese blend (8 oz)

1 can refrigerated classic pizza crust

1  Heat oven to 375.  Cook sausage over medium high heat, stirring occasionally, 5 – 8 minutes or until no longer pink.  Add potatoes and cook, stirring occasionally, 3 – 4 minutes or until potatoes are crisp tender.  Using slotted spoon, transfer mixture to 13 x 9″ ungreased glass baking dish.

2  Add olive oil to same pan and heat until hot.  Add onions, stirring frequently, cook for 12 – 18 minutes or until golden brown.  Remove from heat and stir in greens and 1 teaspoon of rosemary.  Spoon evenly over sausage mixture.  Sprinkle with 1 cup of cheese.

3  Unroll dough over cheese, gently stretching to sides of dish.  Fold edges under.  Sprinkle with remaining cheese and rosemary.

4  Bake 20 – 25 minutes or until crust is golden brown.

recipe from the Pillsbury cookbook, “Baking Hacks”

Glazed and Cinnamon & Sugar Doughnuts from Jean’s Basic Bread Dough Recipe

Glazed Doughnuts from Jean's Basic Bread Dough Recipe

Glazed Doughnuts from Jean’s Basic Bread Dough Recipe

As promised yesterday, here are the glorious doughnuts from Jean’s Basic Bread Dough recipe which makes 5 loaves of bread.  When I made it, I made 2 loaves of bread and used the rest of the dough for doughnuts and ended up with about 60 doughnuts!  And they are delicious!

Start off by making a batch of Jean’s Basic Bread Dough, recipe found here.

Follow the recipe through step 4 then come back here.

1  Melt/heat Crisco shortening to 350 – 375 in an electric fry pan.  Make sure there is enough melted shortening for the doughnuts to float in.

2  While shortening is melting/heating, prepare the glaze.  Combine one 2 pound bag of powdered sugar with 1/2 – 1 cup of hot water and 1 – 2 tablespoons of lemon juice, whisk until smooth.  The glaze should not be too thin.

3  Starting with a handful of dough, press it out into a thin layer with your fingers and cut out circles with a round cookie cutter, biscuit cutter or the ring from the top of a large mason jar like Jean does.  Place rounds on a cookie sheet and let rise again for 10 – 15 minutes.

4  Take one dough round and, using your thumbs, form a hole in the middle of your doughnut.  Place carefully in hot shortening and repeat with remaining circles.  When  one side of the dough is nicely browned, flip with a bamboo skewer and let fry until nicely browned on other side.  Remove using skewer to paper towel lined tray/cookie sheet for a minute then dip in glaze on both sides, again using skewer or you can roll in cinnamon and sugar like these:

Cinnamon and Sugar Doughnuts from Jean's Basic Bread Dough Recipe

Cinnamon and Sugar Doughnuts from Jean’s Basic Bread Dough Recipe

Jean’s Basic Bread Dough

Jean's Basic Bread Dough

Jean’s Basic Bread Dough

My neighbor Jean shared her bread recipe with me (and gave me permission to share it with you) so I decided to give it a go.  The recipe makes 5 loaves!  I decided to make 2 loaves and use the rest of the dough for donuts which Jean showed a group of us how to make and which I will share with you all tomorrow.  (PS  Cute bread box from Amazon.)

3 1/3 cups lukewarm water

3 tablespoons dry yeast

6 tablespoons sugar, divided

3 1/3 cups milk

1/2 cup shortening

3 scant tablespoons salt

13 – 14 cups flour

1  To proof the yeast, pour the warm water into the bowl of your mixer and sprinkle the yeast and 1 tablespoon of the sugar over the top of the water.  Let sit for about 10 minutes or until all the yeast is dissolved and foamy.

2  Heat milk and shortening together on stove top or in microwave until shortening is melted, stir to combine.

3  To the yeast mixture, add the remaining 5 tablespoons of sugar and the salt then start adding flour, with mixer on low and fitted with bread hook attachment, alternating with the milk/shortening, mixing until you have a soft dough.

4  Place dough in a large bowl coated with oil, brush oil over the top of the dough, cover with plastic wrap and let rise until double in size.  (Jean said probably no more than an hour, mine took about 30 – 40 minutes.)

5  Divide dough into 5 equal portions, shape into loaves, and place in greased loaf pans.  Brush oil on top of loaves, cover with plastic wrap, and allow to rise till slightly above loaf pans.  (This didn’t take long either, maybe 20 – 30 minutes.)

6  Remove plastic wrap and bake at 350 – 375 for 30 – 35 minutes or till golden brown.  Turn out of pans and cool on cooling racks.  Brush tops with butter.

Stuffed Mozzarella Garlic Bread

Stuffed Mozzarella Garlic Bread

Stuffed Mozzarella Garlic Bread

Another quick and easy bread recipe for you, also delicious!

1 can refrigerated crusty French loaf

1 tablespoon butter, melted

1/4 teaspoon garlic salt

1/3 cup shredded mozzarella cheese

1  Heat oven to 350.  Line cookie sheet with foil.  Place dough seam side down on sheet.

2  Using a sharp knife, cut half inch deep slashes 1″ apart in top of dough.  In small bowl, mix melted butter and garlic salt.  Brush on top of dough.  Insert cheese into each slash.

3  Bake 25 – 27 minutes or until deep golden brown and cheese is bubbly.  Cool 5 minutes before slicing.

recipe from Pillsbury