Cheesy Dinner Muffins

These muffins are a quick addition for any dinner or an easy snack.

1¾ cups flour
2½ tsp baking powder
1/2 tsp salt
1/2 tsp season salt
3/4 cup milk
1 egg
1/3 cup oil
1 cup shredded sharp cheddar cheese
1/4 cup shredded parmesan
1 tsp butter, melted

Preheat oven to 400°. Mix flour, baking powder, salt, and season salt. In another bowl, mix milk, egg, and oil. Add milk mixture to dry ingredients and stir just until moistened. Gently stir in cheeses. Distribute batter evenly in 6 sprayed muffin cups. Bake for 20 minutes or until golden brown. Brush muffins with melted butter as they come from the oven. Makes 6 large muffins, can easily be doubled to make 12 large muffins.
Other stir-ins: bacon, green onion, dill, oregano, basil, parsley, caraway seeds, etc. You decide the combination you want.

Puff Pastry Cheese Straws

Light, flaky, buttery, and cheesy!

2 sheet frozen puff pastry, thawed according to package
1 cup sharp cheddar cheese
1/3 cup Parmesan cheese
2 Tbl butter, softened
season salt

Preheat oven to 425°. Spread one sheet of puff pastry on lightly floured surface. Evenly spread butter over puff pastry. Sprinkle cheddar cheese and Parmesan cheese evenly over buttered pastry. Sprinkle with season salt. Lay second sheet of puff pastry over top of cheeses. Press all around the edge to seal edges of top and bottom pastry together. Gently roll out to 15″X15″square, working to keep edges sealed. With a pizza cutter, cut all the way across into 1″ wide strips. Now, cut across the center of the lengths, cutting the long strips in half. Twist each strip and place on greased or silpat lined baking sheet. Bake 10-15 minutes until puffed and golden brown. Serve warm or room temperature. Keep in airtight container. Makes approx 30 cheese straws.

Easy Cheesy Breadsticks

If you’re a bread lover, this is for you! Try them, AMAZING! Recipe from jaimecooksitup.net.

      

1½ cups hot water (110°)
1 Tbl dry yeast
2 Tbl sugar
3½ cups flour
1/2 tsp salt
1/4 cup butter
Johnny’s Season Salt (or similar)
3/4 cup shredded mozzarella or Parmesan cheese (or mixture of both)

In bowl of mixer, put hot water, sprinkle yeast over water, and sprinkle sugar over yeast. Let sit until yeast is foamy, about 3-5 minutes. Mix in flour, one cup at a time and salt. Knead for about 3-5 minutes. Let rest 5 minutes. Melt butter and pour half into a 11″x15″ or 12″x16″ baking sheet (cookie sheet). Place dough in center of baking sheet and let rest 2-3 minutes (makes it easier to spread out). Spread dough out flat in pan out to edges. Pour remaining butter on dough and spread. Sprinkle with season salt and sprinkle shredded cheese evenly over dough. Cut with pizza cutter (can cut as pictured above, 3×6). Place in preheated 170° oven for 7-10 minutes, breadsticks will rise to about 1″. Turn oven up to 350° and bake 12-14 minutes or until golden brown. Remove from oven and let sit 5 minutes. Cut again with pizza cutter and edges with kitchen shears.

One Year Ago: Triple Chocolate Brownie Pie

Two Years Ago: Italian Muffuletta

Three Years Ago: Homemade Pizza

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.

One Hour Homemade Dinner Rolls

This is a revisit of a recipe that is a highly viewed favorite here at CCPOhMy, One Hour Homemade Bread. Use this recipe to make rolls in a jiffy, it really works! Try it!

            

5¼ cups flour
1/4 cup sugar
1½ tsp salt
2 pkt (4½ tsp) dry yeast
2 cups very warm water (about 110°)
1/3 cup oil

In bowl of mixer, add flour, sugar, salt, and yeast.  Pour in warm water and oil.  Dough will be sticky.  Mix for 5 minutes.  Spray counter and 2 bread pans with non-stick spray.  Shape rolls*, place in sprayed pan and cover with towel.  Let rise 25 minutes. Bake in preheated 375° oven for 12-15 minutes.

*Makes 24 Parker House shaped rolls. Roll out dough, cut out rounds (mine are about 3½” diameter), brush with melted butter, fold in half, pinch, and place on sprayed baking sheet right next to each other.

*Makes 48 small cheese filled Pinwheel shaped rolls. Divide dough in half. Roll out to 6″x22″ rectangle, spread with softened butter, sprinkle with sharp cheddar & Parmesan, sprinkle with seasoned salt, roll up jelly roll style, cut into 24 pieces, and place in sprayed baking sheet close to each other 8×6 (see picture above). Repeat with second half.

One Year Ago: Triple Chocolate Chip Challah

Two Years Ago: Pumpkin Custard

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

Baked Spasagna

We love, love, love this dish! Crazy name but really makes sense, Lasagna and Spaghetti together makes Spasagna. This really is an amazing dish, if you love pasta and cheese, this is for you! A recipe from plainchicken.com.

24 oz spaghetti
*32 oz (2 lbs) mozzarella cheese, grated
8 oz ricotta cheese
8 oz sour cream
1¼ cups half-and-half
1/2 cup grated parmesan cheese , divided
1 tsp oregano
1 tsp basil
1/2 tsp pepper
1 tsp minced garlic
1 tsp salt
1 jar (26oz) spaghetti sauce
1 lb italian sausage or ground beef (I used turkey sausage)

Cook spaghetti according to package directions, drain. Preheat oven to 350°.

In large bowl, stir together mozzarella, ricotta, sour cream, half-and-half, half the Parmesan cheese, oregano, basil, pepper, garlic, and salt.  Add cooked spaghetti and toss until well coated. Pour into 9×13 pan lightly sprayed with cooking spray. Top with remaining Parmesan cheese. Cover with foil and bake 30 minutes.

While pasta is baking, prepare meat sauce. Brown Italian sausage in skillet. Drain, add spaghetti sauce and simmer. Remove pasta from oven.  Cut into squares and top with meat sauce.

*I used half the amount of cheese called for, still amazing and cheesy

One Year Ago: Reuben Sandwich Ring

Cheese Olive & Buttermilk Herb Bread

This is a delicious quick bread with herbs, cheeses, and olives, a recipe on sugareverythingnice.blogspot.com. Great with soup, green salad, or make a grilled cheese sandwich. If you are like me, you will be too impatient and just eat a big fat slice warm right out of the oven with a little butter! Perfect.

2¼ cups flour
2 tsp baking powder
½ tsp baking soda
1 tsp salt
½ tsp freshly ground black pepper
½ tsp dry mustard
½ cup Parmesan cheese
½ cup sharp cheddar
1/2 cup sliced green olives (I used black)
8 pieces sundried tomatoes, sliced thinly
1/4 cup mixture of spring onion and Italian parsley
2 tsp thyme leaves or 1 tsp dried thyme
2 eggs
2½ Tbl olive oil
1¼ cups buttermilk

Preheat oven to 350°. Generously butter large loaf pan and dust with flour. In large bowl, mix flour, baking powder, baking soda, salt, pepper and mustard. Add Parmesan and cheddar cheeses, olives, sundried tomatoes, spring onion, parsley and thyme and stir together. In separate bowl, whisk eggs, olive oil, and buttermilk. Add to dry ingredients and stir until just combined. Pour batter into prepared pan. Bake 40-45 minutes or until fine skewer inserted in the middle of the loaf comes out clean. Leave in pan for 5 minutes before turning out onto wire rack.

One Year Ago:  Giant Chocolate Chip Cookies 

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

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.

 

Italian Muffuletta

This is our new favorite sandwich.  The olive spread has intense flavor and all the meat and cheese, it is an incredible bite!  Plus, the presentation is an impressive stack of goodness.  It can easily be made on a purchased Italian loaf, but if you have the time there is nothing like homemade bread.  From tasteofhome.com.

Italian Bread (1 loaf):
1¼ cup warm water (110°)
2¼ tsp (1 pkt) dry yeast
1 tsp sugar
1 Tbl olive oil
3 cups bread flour
1½ tsp salt
1 egg white
sesame seeds

In bowl of mixer, pour warm water, sprinkle yeast over water, and sprinkle sugar over yeast.  Add olive oil, flour, and salt, mix and knead.  Turn dough out into greased bowl, turn over to coat, cover and let rise 1 hour.  Punch down.  Form into loaf, round or oval, your choice.  Put on Silpat on perforated sheet or lightly sprayed baking sheet.  Cover and let rise about 30 minutes.  Preheat oven to 425°.  Brush loaf with egg white and sprinkle with sesame seeds.  Bake for 35 minutes, cover with foil during baking to stop over-browning.  Cool completely.

Filling:
2/3 cup pimiento-stuffed olives, chopped
1 can (4-1/4 ounces) chopped ripe olives
6 tablespoons shredded Parmesan cheese
1/4 cup Italian salad dressing
2 teaspoons minced garlic
1/2 pound sliced deli turkey
1/4 pound sliced Swiss cheese
1/4 pound thinly sliced hard salami
1/4 pound sliced provolone cheese
1/4 pound thinly sliced ham

In a small bowl, combine green olives, black olives, Parmesan, dressing, and garlic, set aside.  Cut bread in half horizontally and carefully hollow out some of top and bottom of insides for filling.  Spread half of olive mixture over bottom half of bread.  Layer with turkey, Swiss cheese, salami, provolone cheese, ham.  Spread remaining olive mixture on underside of bread top and place on sandwich.  Cut into individual portions to serve.

One Year Ago Today:  Homemade Pizza

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.

 

Cream Cheese Onion Rolls

I love rolling different fillings into bread, for breakfast, lunch, dinner, or dessert.  It tastes wonderful and the presentation is lovely.  This recipe is from rhodesbread.com, I used their filling recipe for cream cheese onion filling in my homemade bread.  These rolls would be great served with soup or salad, so delicious!

Bread Dough:
1/4 cup warm water (110°)
2¼ tsp (1 pkt) dry yeast
1½ Tbl sugar
1 cup warm water
1½ tsp salt
1 heaping Tbl shortening, softened
3¼ cups flour

Cream Cheese Onion Filling:
8 oz cream cheese, softened
1/4 cup butter, softened
1 cup French fried onions (French’s)
1 cup shredded parmesan cheese
1 Tbl poppy seeds
1 Tbl dried parsley flakes
1½ tsp garlic powder

In small bowl, sprinkle yeast into the 1/4 cup warm water and sprinkle sugar over yeast.  In large bowl of mixer, combine the 1 cup warm water, salt, shortening (I softened shortening in microwave a few seconds) and 1 cup 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.

For the filling, mix cream cheese and butter.  Add onion, parmesan, poppy seeds, parsley flakes, and garlic powder, mix until well combined.

Roll out dough on lightly floured surface into a 18″x12″ rectangle.  Spread filling over dough. Roll up jelly-roll style, starting with a long side, pinch seams to seal.  Cut into 12 slices about 1½” each.  Place on Silpat lined perforated sheet or sprayed baking pan.  Cover and let rise until doubled, about 30 minutes.  Bake in preheated 350° oven for 15-20 minutes, or until golden.

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

 

Parmesan Herb Rolls

I love everything bread. I like to eat at Panera Bread just so I can stand in line (longer the wait the better) and look at all the beautiful bread creations. I remember my mom baking bread quite often and pulling it out of the oven just as we came home from school. Open the door, wonderful smell of bread baking, into the kitchen and have a big warm slice with honeybutter right as it comes from the oven. Home Sweet Home!

Bread:
1/4 cup warm water
1 pkt yeast (2 ¼ tsp)
1 cup warm water
2 T sugar
1 ½ tsp salt
1 T butter, softened
3 cups flour

Parmesan Herb Butter:
1/2 cup butter, softened
1/4 cup grated parmesan cheese
1 T dill weed
1 T sesame seeds
1 tsp poppy seeds
1/2 tsp season salt
1/2 tsp garlic powder
1 T parsley flakes
1 T dry minced onion

In a small bowl add yeast to the 1/4 warm water (95ºF to 115ºF). Allow it to sit until the yeast begins to foam. In a large mixing bowl (I use my KitchenAid mixer) mix together the 1 cup warm water, sugar, salt and 1 cup of the flour. Mix in the butter and yeast. Mix in remaining flour. Knead dough for 5 minutes.

Place in a large, well-greased bowl and flip dough to turn greased-side up. Cover and let rise in a warm place for 1 hour or until doubled in size.

Punch down dough. Roll out as you would to make cinnamon rolls. Spread with parmesan herb butter mixture. Roll and cut into individual rolls.  Place in sprayed muffin pan, cookie sheet or 9X13 pan. I also make them small to bake in my mini muffin pans.

Cover, and let rise in a warm place for 45 minutes to 1 hour or until doubled in size.

Preheat oven to 375°. Bake until golden brown, approx. 30 minutes for large rolls, less for minis.

If you are interested in Demarle bakeware such as the Mini Muffin Tray please visit my Demarle at Home Personal Website at kristen.demarleathome.com or simply click on the Demarle at Home logo below.