Breakfast, Main Dish

Bacon, Tomato and Cheddar Breakfast Bake with Eggs

My husband and I had this for dinner tonight and loved, loved, loved it! Amazing flavors all baked together and what great presentation. This would be a wonderful addition for a special occasion breakfast, brunch or just because! The recipe comes from foodandwine.com.

Bacon, Tomato, & Cheddar Bake

Bacon, Tomato, Cheddar Bake 2

1 lb white artisan bread, cut into 1″ cubes
1/4 cup extra-virgin olive oil
1 lb sliced applewood smoked bacon, cut into 1/2″ pieces
1 large onion, halved and thinly sliced
1 (28 oz) can whole Italian tomatoes, drained, chopped and patted dry*
8 oz extra-sharp cheddar, shredded
8 oz Monterey Jack cheese, shredded
2 Tbl snipped chives
1¾ cups chicken broth
8 large eggs (or 6, your choice)

Preheat oven to 350. In large bowl, toss bread with olive oil and spread on large rimmed baking sheet.  Bake for 20 minutes, tossing once, until bread is golden and lightly crispy. Leave oven on.

Meanwhile, in large skillet, cook bacon until crisp.  Transfer bacon to paper towels to drain: reserve 2 Tbl of fat in skillet. Add onion to skillet and cook until softened. Add tomatoes and cook until liquid is evaporated, about 3 minutes.

Return toasted bread cubes to the large bowl.  Add contents of skillet, bacon, shredded cheddar, shredded Monterey Jack, chives and broth. Stir until bread is evenly moistened.  Spread mixture in sprayed 9″x13″ baking dish and cover with lightly foil.

Bake for 30 minutes.  Remove foil and bake until top is crispy, about 15 minutes longer. Remove baking dish from oven and using a ladle, press indentations into bread mixture (you can do 6 or 8). Crack an egg into each indentation. Return dish to oven and bake for about 15 minutes, until egg whites are set but yolks are still runny. Cook longer if you do not want runny yolks. Serve right away while it’s warm.

*I used a 28 oz can petite diced tomatoes, works great and no chopping needed.

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Breads, Breakfast, Main Dish, Yeast Breads

Breakfast Pizza

Homemade pizza! Why not mix it up with breakfast toppings and a creamy white sauce. Great for breakfast, lunch, or dinner!

Breakfast Pizza

Pizza Crust:
3/4 cup warm water (about 110°)
1 (2¼ tsp) pkt dry yeast
2 tsp sugar
2 Tbl olive oil
2 cups flour
3/4 tsp salt

Sprinkle yeast over warm water, sprinkle sugar over yeast.  When yeast if foamy, add olive oil, flour, and salt.  knead.  Let rise in warm place until doubled.  Stretch or roll into a 10-12 inch circle.  Place dough on pizza pan that has been prepared with cooking spray and sprinkled with cornmeal.  Let rise 10-20 minutes.  Preheat oven to 500°.  Prebake 4-5 minutes. While crust bakes, make creamy sauce.

Creamy White Pizza Sauce:
1 Tbl butter
1 Tbl flour
1/4 tsp season salt
1/2 cup milk

In small saucepan melt butter, stir in flour and salt. Add milk all at once. Cook and stir over medium heat until thickens. Spread sauce over pizza crust. Sprinkle cheese, toppings, and more cheese. Bake additional 5-7 minutes until golden and bubbly.  Makes 1 pizza.

Toppings:
breakfast sausage, cooked crumbled
bacon, cooked crumbled
scrambled eggs
red, yellow, orange, green peppers, chopped
onion, chopped
mozzarella cheese, shredded

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Three Years Ago: Dark Chocolate Cookies Dark Chocolate Cookies

If you are interested in Demarle bakeware and kitchen tools such as Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Main Dish

Baked Sausage & Bacon Spaghetti

We had this for dinner tonight, delicious!  Adapted from deepsouthdish.com, this recipe makes a lot, great if you have a big family or feeding a crowd.

12 oz spaghetti noodles, cooked and drained
1 lb ground mild Italian sausage
½ cup real bacon bits
1 cup chopped onion
1 cup chopped bell pepper
2 (14.5 ounce) cans Italian style diced tomatoes, with liquid
2 tsp Italian seasoning
2 cups grated sharp cheddar cheese, divided
1 (10-3/4 ounce) can cream of mushroom soup
1/4 cup water
1/4 cup grated Parmesan cheese

Preheat the oven to 350°.  Spray 9″x13″ baking dish with non stick spray.  Break spaghetti noodles in half or thirds and cook as directed on package.  Brown sausage in large skillet, add bacon bits and cook for couple minutes, drain, remove and set aside.  Add onion and bell pepper to skillet and cook until softened, about 5 minutes.  Add tomatoes, Italian seasoning, and cooked sausage and bacon.  Bring up to a boil, reduce heat and simmer for 10 minutes.

Layer half the spaghetti noodles in prepared baking dish.  Spoon over half the meat sauce.  Sprinkle half the cheddar and then repeat those layers once more.  Combine cream of mushroom soup with water and blend well. Drop over top layer of cheese and carefully spread over top.  Sprinkle with Parmesan cheese and bake uncovered, for 30 to 35 minutes, or until heated through and bubbly around edges.

One Year Ago Today:  Seed Bread

If you are interested in Demarle bakeware & kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

 

Main Dish

BBQ Chicken Pizza

My family loves meaty pizza, lots of pepperoni and sausage.  This time I went with chicken, but to make it more appealing to my guys, I went with spicy barbeque sauce, added some sharp cheddar cheese, bacon, and bleu cheese.  This is a favorite!

                       

Pizza Crust:
2 pkg yeast
1½ cups warm water (110°)
4 tsp sugar
4 Tbl olive oil
1½ tsp salt
4 cups flour

Sprinkle yeast over warm water, sprinkle sugar over yeast.  When yeast if foamy, add salt, oil, and flour.  knead.  Let rise in warm place until doubled.  Divide dough in half.  Stretch or roll each piece into a 10-12 inch circle.  Place dough on pizza pan that has been prepared with cooking spray and sprinkled with cornmeal.  Let rise 10-20 minutes.  Preheat oven to 500°.  Prebake each crust for 4-5 minutes, remove and spread with sauce, cheese, and toppings.  Bake additional 5-7 minutes until golden and bubbly.  Makes 2 pizzas.

BBQ Chicken Pizza Toppings:
1¹⁄3 cups BBQ sauce (your favorite, store bought or homemade)
4 cups shredded mozzarella cheese
2 cups shredded sharp cheddar cheese
2 cups cooked, diced chicken
sliced yellow, orange, and green peppers
diced onion
1 cup bacon bits
bleu cheese crumbles (optional)

Spread 2/3 cup BBQ sauce over partially baked crust.  Sprinkle with 1 cup mozzarella cheese, sprinkle 1 cup sharp cheddar.  Evenly distribute 1 cup chicken, half of sliced peppers, half of onion, and 1/2 cup bacon bits.  Sprinkle 1 more cup mozzarella cheese.  Repeat with second pizza crust.  Bake using instructions above.

One Year Ago Today:  Blueberry Muffins Blueberry Muffins

If you are interested in Demarle bakeware and kitchen tools such as the Roul’Pat & Beechwood Rolling Pin please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Main Dish

Bacon Cheeseburger Ring

I love looking at Pinterest, there are great pictures of food and great ideas.  There is a recipe from Taste of Home for Cinnamon Wreath Bread, which looks amazing.  I decided to use the idea but make it a main dish for dinner, so Bacon Cheeseburger Ring was born.  I should have put it on a nice serving platter but my husband and sons were ready to dig in, I barely got a picture snapped before it was pulled apart.  We used barbeque sauce for dipping, yum!

Bread:
2 pkt (4½ tsp) dry yeast
1½ cups warm milk (110° to 115°)
2 Tbl sugar
6 Tbl butter, softened
1 egg, beaten
1 tsp salt
1 tsp season salt
4½ to 5 cups flour

Filling:
1 lb lean ground beef
1 small onion, chopped
1 tsp season salt
1 (3oz) bag real bacon bits, divided
4 Tbl barbecue sauce
1 egg, beaten
3 cups grated cheddar cheese, divided
barbecue sauce or ketchup

In large bowl of mixer, dissolve yeast in warm milk.  Sprinkle sugar over yeast, let sit until foamy.  Add butter, egg, salt, season salt, and 3 cups flour.  Beat on medium speed for 3 minutes. Stir in enough remaining flour to form soft dough (dough will be sticky).  Knead.  Place in greased bowl, turning to grease top, cover and let rise in a warm place until doubled, about 1 hour.

Meanwhile, make filling by browning ground beef with onion, remove from heat, and drain.  Mix in season salt, bacon bits (reserve small amount to sprinkle on top), barbeque sauce and egg.

Roll out dough as for cinnamon rolls to approx. 20″x12″.  Sprinkle with about 1¼ cups cheese, then filling then sprinkle another 1¼ cups cheese (save about 1/2 cup cheese for top).  Roll up jelly-roll style, starting with a long side, pinch seam to seal.

Place seam side down on a silpat or sprayed baking sheet, pinch ends together to form a ring.  With kitchen scissors, cut from outside edge to two-thirds toward center of ring at about 1″ intervals. Separate strips slightly, twist to allow filling to show.  Cover and let rise until doubled, about 45 minutes.  Bake at 375° for 20-25 minutes or until golden brown.  Sprinkle remaining cheese and some bacon bits on top for last 5 minutes of baking if desired.  Serve with barbeque sauce, ketchup, or other dipping sauce.  Pull apart, dip, and enjoy!

If you are interested in Demarle bakeware and kitchen tools such as the Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Breads, Yeast Breads

Bacon Cheddar Pull-Apart Bread

Oh, help me!  I am home alone, it’s dinner time, I’m starving and I just pulled this bread out of the oven.  I could eat the whole thing myself!  Where is the Fam when I need them?


1/4 cup warm water (about 110°)
2¼ tsp dry yeast (1 pkg)
2 tsp sugar
1 cup warm water
1/4 tsp salt
1 tsp season salt
1 Tbl oil
3 cups flour
1/4 cup butter, melted
1/2 cup bacon bits
1½ cups shredded sharp cheddar cheese

In small bowl, sprinkle yeast into the 1/4 cup warm water and sprinkle sugar over yeast.  In large bowl (I use a Kitchen Aid mixer), combine the 1 cup warm water, salt, season salt, oil,  and 1 cup of the flour.  Mix until smooth.  Add the yeast, mix well.  Add remaining flour.  Knead. Turn into greased bowl, cover and let rise until double about 1 hour.  Punch down.  Divide dough in half, then each half in half.  Keep dividing each piece in half until you have 32 pieces.

Spray bundt pan with non-stick spray. Drizzle small amount of melted butter in bundt. Place 10 dough pieces around in bottom, sprinkle almost half the cheese, almost half the bacon bits. Place about 14 more dough pieces and sprinkle with about half of the remaining cheese and bacon bits, drizzle with about half the remaining butter. Add remaining dough pieces and sprinkle with remaining cheese and bacon, drizzle remaining butter. This is a work of art, arrange how you want.;0) Let rise 30-40 minutes.

Bake in preheated 350° oven for 25 minutes.  Cover with foil after first 15 minutes to keep from getting too brown.  Cool in pan about 5 minutes.  Invert on plate.