Braided Spaghetti Bread » The official blog of America's favorite frozen dough We are carb lovers at our house, so when I saw the Braided Spaghetti Bread recipe in the Rhodes Home Baked Family Favorites with frozen dough cookbook I knew we would love it. This is a really simple recipe; it just takes a little planning for thawing the dough. It will take 2-3 hours for the bread loaf to thaw to room temperature or 1-2 hours for the rolls to thaw to room temperature. You will need: 1 Loaf Rhodes Bread Dough or 12 Rhodes Dinner Rolls, thawed to room temperature6 oz spaghetti, cooked 1 cup thick spaghetti sauce 8 oz mozzarella cheese, cut into 1/2 –inch cubes 1 egg white Parmesan cheese Parsley flakes Spray counter lightly with non-stick cooking spray (or use parchment paper). Roll loaf or combined dinner rolls into a 12x16-inch rectangle. Cook spaghetti according to package instructions. Remove wrap from dough. Make cuts 1 ½-inches apart on long sides of dough to within ½-inch of filling. Begin braid by folding top and bottom strips toward filling. This was fantastic!
Perfect Iced Coffee Iced coffee is my life. When I wake up, often around the time party animals on the west coast are just heading home, I start each day not with a cup of freshly brewed hot java, but with a tall, blessed glass of creamy iced coffee in a glass. I’ve been an iced coffee freakazoid for years and years. Iced coffee is a complicated thing, and there are many different approaches. 1. Given the previous set of facts, one would assume that the logical solution would be to brew hot coffee, then transfer the brew to the fridge, allow it to cool, and use it to make iced coffee from there. There are reasons this method results in a smoother, richer, more delicious concentrate than simply brewing strong coffee and refrigerating it. (Note: I’ve totally adapted/tweaked coffee/water amounts to suit my own tastes. I start with a big ol’ container. You can use a big bowl, a large pitcher…even a really clean bucket will work if you’re going for a huge quantity. Rip open a pound of ground coffee. Hi, Julie!
Favorite Recipes from 2011 Can you believe 2011 is almost over? Where did the year go? 2011 was a pretty great year, especially for this little blog of mine. Over the last 12 months, we have picked up lots of new friends along the way. And let me tell you–you guys are not afraid to tell me when you HATE a recipe or when you LOVE a recipe. So, here are some of the most popular recipes from this year. 1. 2. 3. 4. 5. 6.No Bake Nutter Butter Nutella Pie–this pie is amazing. Hope you all had a great year! Trackbacks/Pingbacks Pingback: Favorite Recipes from 2011 « Capppo Leave a Comment Crepes of Wrath Cheesy Garlic Biscuits a la Red Lobster – Step by Step Easy Recipe I posted about these amazingly delicious biscuits in September, but the post isn’t very complete, I didn’t give you my actual recipe, and the picture is somewhat lacking. So I decided to take pictures when I made them last weekend and give you a play-by-play with photos. So here’s the copycat recipe for Cheddar Bay Biscuits (I think that’s what they’re called at Red Lobster, yes?) (One note, I doubled the recipe, so the pictures show twice as much stuff as what I’m telling you.) Set your oven to 400 degrees Fahrenheit and spray a cooking sheet with nonstick spray. Dump into a bowl: 2 cups of buttermilk biscuit mix (like Bisquick or Jiffy mix), 1/2 a teaspoon of garlic powder, and 1 to 1 1/2 cups of shredded cheddar cheese. Stir everything together. Pour in about 2/3 cups of milk. It gets pretty thick, and you can add a little more milk if you need to. And get my hands a little dirty. OK, now wash your hands and use the two-spoon method to drop lumps of the dough onto your cookie sheet.
Toffee Crunch Caramel Cheesecake Photo at Epicurious.com photo by Mark Thomas yield Makes 10 to 12 servings "Each year we receive hundreds of reader requests for recipes from restaurants around the world. At the restaurant, this is served with roasted pears. Gingersnap crust: Nonstick vegetable oil spray 1 1/2 cups ground gingersnap cookies (about 7 1/4 ounces) 5 tablespoons unsalted butter, melted 2 tablespoons (packed) golden brown sugar Cheesecake: 4 8-ounce packages cream cheese, room temperature 1 cup (packed) golden brown sugar 2 tablespoons (1/4 stick) butter, melted 5 large eggs 1 teaspoon vanilla extract Caramel topping 1 1/2 cups sugar 1/4 cup water 1/2 teaspoon fresh lemon juice 1 cup heavy whipping cream Preparation For gingersnap crust: Preheat oven to 350°F. For cheesecake: Beat cream cheese and sugar in large bowl until smooth. For caramel topping: Stir sugar, water, and lemon juice in large saucepan over medium heat until sugar dissolves. Spoon caramel over top of cake just to edges (do not allow caramel to drip down sides).
Popsicles! Not to sound full of myself, but I’m pretty sure this is the be all, end all of popsicle roundups. There’s a little something for everyone: the foodies, the purists, the ones who prefer frozen yogurt, the ones who prefer a little alcohol, everyone. Tweny-five options to be exact. Click on the photo to be taken to the recipe. All photos and recipes copyright of their respective source unless otherwise noted. Pizza Swirl Bread I have good news and bad news. The good news is… I made you bread. It tastes like pizza. It’s swirled with piles of grated provolone and spicy pepperoni and a nice little mixture of Italian seasoning [...that came out of a tube]. Yeah. We all do it. The bad news is that it disappeared. Like… all of it. At best I could dig the foil out of the trash for you that enveloped this loaf for a full 13 minutes before complete domination took over. See, bread if my favorite thing to make. I want to dive headfirst into this pepperoni roll on steroids and doggy paddle through every cheesy swirl. Pizza Swirl Bread [adapted from martha stewart.com] makes one loaf 4 tablespoons butter 1/3 cup milk 1/4 cup warm water 2 1/4 teaspoons active dry yeast 1 teaspoon sugar 1 large egg 2 1/4 cups all-purpose flour 1/2 teaspoon salt 2 garlic cloves, minced 6 ounces provolone cheese, freshly grated 4 ounces grated parmesan cheese 20-30 slices pepperoni, or however much you would like 1/3 cup tomato sauce, or more if desired 1.
Pepperoni Pizza Puffs If I ask my kids what they want for dinner, there's a ninety percent chance they will say pizza. They love it, as most kids do. I guess I have an affection for it too, but we don't indulge too often. If I had to choose a favorite pizza, it would be the Hawaiian, but no one else in my household appreciates its flavors like I do, too bad for them. So when my kids came home from school and I had this afternoon snack waiting for them, they were pretty excited to be having pizza at 3 PM. These are the simplest, yummiest little bites. If you have a mini muffin pan you are good to go. Preheat oven to 375o. Stir the batter and divide among the mini-muffin cups. Microwave the pizza sauce until warmed through, then stir in 1 Tablespoon basil. Sprinkle the puffs with the remaining 1 Tablespoon basil. Print Recipe Ingredients Directions Preheat oven to 375 degrees F.
Picture the Recipe Kitchen Window: Picnics That Can Make It To The Top Of The Mountain These savory, nutty noodles are delicious at any temperature, with a slick of sesame oil that keeps them nice and slurpy. I went with bright, juicy cherry tomatoes, crisp cucumbers and a handful of fresh herbs, but you can toss in whatever additions sound good. Fish sauce adds a nice savory note but may be omitted. If you'd like more protein, toss in some cubes of baked tofu. Deena Prichep for NPR Makes 6 servings 12 ounces noodles (you can use an Asian noodle, such as udon or bean threads, or regular or whole wheat linguini) 3 tablespoons sesame oil, plus more for noodles 2 tablespoons minced garlic 2 tablespoons minced ginger 1/2 cup smooth peanut butter 3 tablespoons soy sauce 1 tablespoon fish sauce (optional) 1 tablespoon chili paste or chili oil 1 tablespoon sugar 1 tablespoon rice wine vinegar or lime juice 1/4 cup water 1 large cucumber, peeled, seeded and sliced into half moons 4 scallions, both white and green parts, thinly sliced 1 large handful basil leaves, chopped