Strawberry Cream Cheese Croissants

 I found this recipe on Pinterest and had to try it. It turns out that it was so good that I had to include this on our blog! I had some leftover dinner roll dough and used that as my bread and it tasted great.  You've got to try this. I also used fresh pureed strawberries instead of the jam and it was fantastic!~BJ 
picture by Rumbly In My Tumbly

Strawberry Cream Cheese Croissants
recipe found on Pinterest


Ingredients:

1 package of Pillsbury Crescent Rolls- or homemade rolls
1/4 cup of homemade strawberry jam- or fresh pureed strawberries
4 oz cream cheese, room temperature
1/4 cup granulated sugar
1/2 tsp lemon juice
1/2 tsp vanilla extract
1 egg + 1 tsp of water for egg wash

Directions:

Preheat the oven to 375° and line a baking sheet with parchment paper.

In a mixer fitted with a paddle attachment, mix cream cheese, sugar, lemon juice and vanilla. Cream until there are no lumps.

Unroll each crescent roll. On the fattest part of the triangle place 1 tsp on cream cheese mixture and one tsp of jam. Roll into a croissant shape.

Whisk together egg and water for egg wash and brush over each croissant.

Bake for 8-10 minutes until croissants are golden brown and inside is no longer doughy. Dust with powdered sugar if desired.

Swiss Tacos

Since we grew up in Midway, UT we have a special place in our hearts for all-things-Swiss. Swiss Days was a highlight every year. These Swiss Tacos were always a staple at that venue. Now we can make them at home! ~BJ

Swiss Tacos
recipe by Mimi 

SAUCE
1 1/2 lbs. ground beef
1/2 medium onion
2 cans enchilada sauce
1 can tomato sauce
1 can beans, refried or kidney
1 lb. grated cheese
1 head lettuce, chopped
1 onion, diced

Fry ground beef with onion. Add sauce and beans. Simmer for 1/2 hour.

INDIAN FRY BREAD
4 cups flour
1 Tbs. baking powder
1 tsp. salt
1 1/2 cups warm water

Mix dry ingredients together well. Add water, mixing into a smooth ball. Break off a portion and pat into a large patty. Fry in HOT oil until golden brown on both sides. Top with sauce, lettuce, tomato, onion and cheese.

Beyond Easy Cheesteak Sub

Super yummy and quick lunch or dinner. -Rachel

Inspired from Mel's Kitchen Cafe
*Makes 3-4 sandwiches

2 tablespoons butter
1 tsp onion powder
1 tsp garlic powder
1/4 teaspoon dried oregano
2-3 tablespoons A-1 steak sauce
1 pound deli roast beef, cut into 2-inch strips (if you can, get Boars Head Roast beef at your local supermarket deli....so worth the extra $)
Salt and pepper
4 (6-inch) sub rolls, split partially open lengthwise
Swiss or provolone cheese

Preheat the broiler in your oven and adjust a rack to the upper-middle position. Meanwhile, in a large skillet, melt the butter, Add the onion and garlic powder,oregano and the A-1 sauce. Add the beef stirring well to coat the beef with the sauce. Cook until the meat is heated through, about 2 minutes. Season with salt and pepper.

Place the sliced rolls on a rimmed baking sheet. Divide the beef mixture among the rolls. Top with the cheese and broil until the cheese is melted, about 2 minutes (don’t even take your hand off the oven door handle – stand right there so they don’t burn!). Serve immediately.

Cheese Buns

Cheese Buns were a staple in our Sunday dinner tradition while living in Calgary. Grandpa Walker would stop by the bakery and have them for every Sunday meal. I loved these rolls and would look forward to eating at Grandma Walker's each week. Years have passed and somehow so did the rolls. I didn't remember the rolls until I was preparing our Sunday dinner rolls and the memory came to me. I immediately contacted my Auntie Flora Bell to see if she could locate the bakery that made these rolls. She did and found out you can buy them frozen or fresh...but only in Canada. Then, just today, Aunt Flora found me a recipe that was BETTER than the cheese buns I so fondly remember. I didn't hesitate to give this recipe a whirl. They turned out fantastic! I even brought the missionary couple that is serving in our ward, whom are also from Canada, a plate of these buns and they gave them a BIG thumbs UP. Tori has requested that these buns become our staple Sunday dinner roll.~BJ

Cheese Buns
recipe by Sara Melanson
(Uncle Ralph Walker Family) 

2 cups warm water
1/3 cup sugar
1 Tbs. yeast

Mix together and let sit for 5-10 minutes. Until foamy.

Add:
2 eggs
1/3 cup oil
1/2 Tbs. salt

Then add...one cup at a time until well mixed:
6-7 cups flour

Dough shouldn't be too sticky.  Cover with a towel and let raise for 1 hour. Divide dough into 3 balls. Roll out each ball, like cinnamon rolls. Spread grated cheddar (sharp) cheese and roll up. Slice one inch thick and let raise on a greased pan for 1 hour. Bake at 350 degrees for 15-20 minutes.  Spread melted butter and garlic salt (to taste) over warm buns.

Artisan Bread

Since I live far, far away from my favorite bakery (Kneader's) I have been craving crusty on the outside, chewy on the inside bread. I have FINALLY found the most amazing recipe ever. This is true artisan bread. The key to making this is using a dutch oven with a lid. It requires some heavy duty insulation at high heat. You can also buy the Paula Dean ceramic oval pan at Walmart (but I think that is around 45 dollars). The best way to make this bread is start it the night before. Then, the next day, it will be super easy. This bread literally melts in your mouth. This loaf didn't even last more than a few hours at our house. Thanks to my mother in law (Linda Hull) for the recipe.She's an amazing cook. -Christine

Artisan Bread
4 1/3 cups white flour
1 Tbl wheat flour
1 1/2 tsp salt
1 tsp instant yeast
2 1/4 cups of lukewarm water

Sift first 3 ingrediants then add water and yeast. Stir well in a large bowl. Make sure the bowl pulls away from the bowl or add a little but more flour until it does. You don't want your mixture to be too wet, or it won't work.
Cover the bowl with plastic and then with a towel. Leave for 12-18 hours.

Next Day:
Since your dough will have spread out by now, dust your counter with no more than 1/4 cup of flour and gather the dough into a blob. Dust with a little flour. Cover with towel and let rise for 2 hours. Meanwhile, turn on oven to 450 and put your dutch oven in the hot oven for an hour to preheat the pan.

Turn oven down to 400 F. Dump bread into pot, cover with lid and bake for 30 minutes. Remove the lid and bake for an additional 15-25 minutes, depending on how hard you like your crust. If you prefer, you can let the bread sit for a few hours to toughen up the crust.

Cinnamon Toast

This one is an oldie but a goodie. Remember when Mom would make us Cinnamon Toast for breakfast and we thought we won the lottery?! Well, my kids LOVE this sweet toast too! It is requested all too often. Notice the plate of sliced oranges to help add to the nutritional value of this quick breakfast. Ha. ~BJ

Cinnamon Toast

toasted bread

2 tsp. cinnamon

1/3 cup sugar

butter

Butter the toast. Mix the cinnamon and sugar together in a bowl. Sprinkle the sugar mixture over the warm toast. Eat with a glass of milk. Enjoy!

Sweet Potato Bread

Since sweet potatoes are one of my favorite types of produce, I love putting them in bread. It makes it so moist and sweet. Eat it warm, fresh out of the oven. Recipe from allrecipes.com`~ Christine

Sweet Potato Bread

1 1/2 cups white sugar
1/2 cup oil
2 eggs
1 3/4 cups flour
1 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
1/3 cup water
1 cup cooked and mashed sweet potatoes
1/2 cup chopped pecans
* Combine sugar and oil. Beat well. Add eggs and beat. Combine flour, baking soda, salt and cinnamon. Stir flour mixture into egg mixture alternately with water. Stir in sweet potatoes and chopped nuts. Pour batter into greased 9x5 inch loaf pan. Bake 350 for about an hour.

Buffalo Chicken Flatbread Wrap

First off, my apologies about the picture. I was in such a hurry to eat this, I just snapped a quick shot of it. The day before I tried this recipe, I had been to Subway. I went out on a limb and ordered the new flatbread sandwich with buffalo chicken. I was floored. It was soooo good. So naturally, I had to come home and recreate it. If you love soft, chewy flatbread and the incredible taste of buffalo sauce, and crunchy cucumbers and ripe tomatoes, then this is for YOU.  Flat bread recipe from My Sister's Cucina. -Christine

Soft Wrap Bread
3 cups of flour (I use half wheat, half white)
1 1/4 c. boiling water
1/4 cup of potatoe flakes
1 1/4 tsp salt
2 Tbl. oil
1 tsp. instant yeast

1. Place 2 cups of flour into a bowl or dough mixer. Pour boiling water over flour, and stir until smooth. Cover bowl and set aside for 30 minutes.
2. In separate bow., whisk together the potatoe flakes and remaining cup of flour with salt, oil and yeast.
3. Add this to the cooled flour mixture, stir and knead for several minutes until smooth and soft. Add additional flour only if neccessary.
4. Let dough rise, covered, for 1 hour
5. Divide dough into 8 pieces. Cover, and let rise for 15-30 minutes.
6. Roll each piece into a 7-8 inch circle. Cook them separately on the stovetop over medium heat for about one minute per side, until they are flecked with brown spots. Adjust the heat if they seem to be cooking too quickly or too slowly...cooking too quickly means they might be raw in the center, while cooking them too slowly will dry them out.
7. Serve immediately, or cover with a damp cloth. To store, seal in plastic bag.

Buffalo Chicken

1 pound of boneless, skinless chicken breast
1/2 cup Frank's buffalo sauce (you can add more if you love it)
1/2 cube of cream cheese (lowfat is good too)

* Place chicken in crockpot and pour buffalo sauce ontop. Since every crockpot is so different, cook until tender (serveral hours). Stir in the cream cheese the last half hour. Shred with fork.

Assemble the flatbread by adding the shredded chicken. Garnish with sliced cucumbers, tomatoes, and purple onion. Enjoy!

Chicken Crescent Roll-Ups

There are two things I am obsessed with in the food world: buttermilk and grandma Matheny's recipes. So here is another one of granny's awesome recipes. It calls for store bought crescent rolls but I didn't feel like going to the store so I made mine with the quick and easy breadstick dough. This dish tastes great paired with a fresh fruit salad. -Christine

Chicken Crescent Roll-Ups

1 can crescent rolls

Mix together:
8 oz cream cheese
2 Tbl. butter
1/2 tsp lemon juice

Add to:
2 cups of chicken, cooked and cubed (turkey or ham is great too)
4 oz mushrooms, chopped (optional)
1 cup grated cheese

Drop by tablespoon, filling each crescent. Roll up, starting with wide end. Dip in melted butter. Roll in breadcrumbs (and chopped nuts if desired).

Bake at 375 for 15-20 mins. Serve warm.

Sauce: (note....pour over rolls right before serving)
1 can of cream of chicken soup
1/2 cup milk
*Mix and heat over medium high heat in saucepan.

No Fry Doughnuts

Since I am anti-fried, here is the recipe. I adapted this from Jessica Seinfied's cookbook (you know the one, it teaches us how to sneak veggies into our families dinners). Warning: These don't really taste a whole lot like "real" doughnuts, but they are quite delicious.



1 cup white sugar
2 tsp baking powder
1 tsp baking soda
1 tsp nutmeg
1/2 tsp ground cloves
2 tsp cinnamon
3 cups flour
1 cup buttermilk
3 eggs
1 tbl. honey
1/2 cup melted butter
* preheat oven to 400 degrees. Grease baking pan.



*In medium bowl, mix sugar, baking powder, baking soda, nutmeg, cloves, cinnamon and flour. Mix buttermilk, eggs, honey and butter in a separate medium bowl, and stir into the dry ingrediants. Put the dough into a large ziploc bag and snip one of the corners. Pipe the dough out into doughnut shapes. Warning: make the holes larger because the doughnuts spread out while baking.

*Bake for 10 minutes. Add buttercream chocolate frosting.

Grandma Matheny's Bran Muffins

Sorry, I know the skull ornament is odd, but my kids eat more when the food is decorated. I made these one night when I needed my "sweet bread" fix. I am also a sucker for anything that calls for buttermilk. These are awesome for breakfast or snack with a cold glass of milk. You really can never go wrong with a recipe from grandma Matheny too.

2 cups All Bran cereal
1 cup boiling water
1/2 cup soft butter
2 eggs
2 cups of buttermilk
2 1/2 cups flour
1 cup sugar
1/2 tsp salt
2 1/2 tsp baking soda
1 cup each of nuts/raisins (optional)

 Combine the cereal and boiling water and let stand for a few minutes. Add the butter, eggs, buttermilk. When mixed, add the mixed dry ingredients. Add nuts and raisins if desired.  Fill lined muffins tins half full. The remaining batter can be covered and refridgerated. Bake at 400 degrees for 20 minutes. Serve with a little slab of butter and honey. Enjoy!

Simple Pumpkin Muffins

Simple. Tasty. Kids love 'em. Perfect for the Fall. I got this recipe from OurBestBites. ~BJ

Easy Pumpkin Chocolate Chip Muffins

2 spice cake mixes (Duncan Hines, although not pictured, is the best for this recipe)

1 30-oz. can pumpkin

1 12-oz. bag of semi-sweet chocolate chips

 

Combine all the ingredients and bake at 350 for 20-22 minutes. 

Creamed Egg on Toast

This is a Benson Family Favorite. I used to request this dish every birthday. I love this for breakfast, lunch or dinner. I can remember Granny Walker preparing this for us while we sat at her kitchen counter after having cousin sleepovers. ~BJ

Creamed Egg on Toast

1 stick of butter
1/2 cup flour
milk
salt and pepper
5 hard boiled eggs
several pieces of toast
bacon (optional)

While eggs are boiling you can prepare the cream sauce. In a sauce pan melt the butter and stir in the flour. Cook for a minute. Slowly add milk, while stirring consistently, until you reach desired consistency. Add plenty of salt and pepper to taste. Prepare toast. Chop egg whites and add to the cream sauce. Pour sauce over warm toast. Grate egg yolks on top of toast. Crumble bacon on top (optional).

Funnel Cake French Toast

This french toast is to die for! I have found the perfect combination! French toast...and Funnel cake. They serve this at one of my favorite restaurants (RIPE). I have recreated this dish and it will not disappoint.

•  vegetable oil for frying
• 1 1/2 cups milk
• 2 eggs
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 3/4 cup confectioners' sugar
• sliced bread (even better with potato bread)

Directions

1. In a deep-fryer, or heavy skillet, heat oil to 375 degrees F (190 degrees C).
2. In a large bowl, beat milk and eggs together. Combine flour, baking powder, cinnamon and salt. Stir into the egg mixture until smooth.
3. Dip sliced bread into batter and gently drop into hot oil. Fry until golden brown and carefully flip. 
4. Serve warm with whipped cream, fresh berries and maple syrup.

World's Best Pizza Dough

 Everyone has their favorite version of pizza, and this one is our town's favorite. Enjoy! ~BarbaraJo

World's Best Pizza Dough

1 1/2 C. Warm Water
2 1/4 teaspoon yeast
3 1/2 C. flour
2 Tbsp. Olive Oil
1 teaspoon sugar

In mixer put warm water and yeast. Let sit for 5 minutes. Then put on mixing paddle and stir in the rest of the ingredients. Next, put on dough hook and let knead for 10 minutes. Spray large bowl with pam and place dough in bowl to rise until doubles in size. Cover the bowl with plastic wrap or a dish cloth. When dough has doubled roll out and place on pizza pan. Then add whatever toppings you like. Bake at 475 for 15-20 minutes.
Note: The oven should be at 475 for about 1 hour before cooking pizza.

Canadian Bacon Pizza Bundles

This is one of my absolute favorite dinners because I almost always have the ingredients in my pantry, and they melt in your mouth. This can easily be adapted for pepperoni or sausage as well.- Christine

1 recipe of quick and easy bread sticks (Click here)
16 cubes of mozzarella cheese (the size of dice)
16 small slices of Canadian bacon or deli ham
16 pineapple chunks
1/4 c. melted butter
Grated Parmesan cheese for garnish
1 (16 ounce) jar of pasta sauce

Roll out the bread dough on a floured surface into the shape of a large square. With a knife, draw lines in the dough to divide into 16 squares. Place one pineapple chunk, a piece of cheese, and a piece of ham on each square. Fold the corners up and shape into a bundle. Brush them with melted butter and top with a little salt and Parmesan cheese (I bet dried Italian seasoning would be good too). Bake at 350 for 15-20 minutes. While the bundles are baking, warm the pasta sauce so they will be ready for dipping!

Quick and Chewy Breadsticks

My husband's mother, Linda Hull gave me this recipe. I think I make these a little too much though. They are so easy and incredibly chewy, I just can't help myself. I like to do half wheat flour, half white. Do as you please! You can brush these with butter right out of the oven too.- Christine


1 1/2 c. warm water
1 Tbs. milk
1 Tbs. honey or brown sugar
1 tsp salt
1 Tbs yeast
3-4 cups flour

In a large bowl, combine the yeast and warm water. Mix in the sugar, milk and salt. Stir in the flour and knead until smooth. Separate into 16 balls and shape into bread sticks or rolls. Bake at 350 for 8-15 minutes.

Cinnamon Sugar Scones

I love to bake at night once the kids are in bed. I made this last night and accidentally almost ate half of it. It tasted great with a little bit of butter and cold glass of milk. However, I had a little bite the next day and realized that this is enjoyed the most while its still warm!- Christine

Cinnamon Sugar Scones

4 cups flour
1/4 cup sugar
2 tsp baking powder
1 1/2 tsp baking soda
1/2 teaspoon  of salt
6 Tbs softened butter
1 Tbs. poppy seeds (optional)
1 1/4 cups buttermilk
1 egg lightly beaten
2 Tbs butter, melted
cinnamon sugar mixture for the top coat

*In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Cut in the butter until resembles coarse crumbs. Stir in poppy seeds if desired. Combine buttermilk and egg. Add to the crumb mixture. Turn onto a lightly floured surface and knead gently 5-6 times. Divide dough in half, shape in two balls. Place on a greased baking sheet. Pat into 6 inch round loafs. Take a knife and cut a cross on each loaf. Brush with melted butter and drizzle with cinnamon sugar mixture. Bake at 375 for 40-45 minutes or until brown. Slice into wedges and serve warm.

Homemade Whole Wheat Tortillas

I have been making these homemade tortillas for years now....and I will never go back to store bought again. They are so soft, chewy and best of all, hot and fresh. If I am ever out of groceries at the house, I know that I can always make these because I usually have the ingredients on hand. I love to put in re-fried beans (see recipe below) with grated cheese. Of all the food I make, this is my kid's ALL TIME FAVORITE meal.- Christine

1 cup flour
4 cups whole wheat flour
1/2 cup canola oil
2 tsp salt
1 1/2 cups very hot water
all purpose flour for rolling.

In a large bowl, stir together 1 cup of white flour, wheat flour, and salt. Stir in the oil and mix until it is the texture of oatmeal. Make a well in the center and pour in the hot water. Mix with fork until all is incorporated. Knead until smooth. Make balls the size of golf balls. With a rolling pin, flatten to your liking. Cook each side on a hotly greased pan until golden brown.

Re-fried Beans

1 can non fat re-fried beans
3 TBS butter
1/3 cup milk
1/2 tsp. ground cumin

Melt the butter in a pan. Stir in the milk and cumin. Add the beans. Stir.

Rockstar Rolls

These rolls are SO GOOD! They are pretty much fool proof but any sort of bread takes a little practice. These are famous throughout our ward and make perfect Sunday Dinner rolls. If you mix the dough the night before, place in refrigerator overnight, roll out the next morning and let them rise while you are at church. Then you can bake them right when you get home and you'll have HOT rolls for your Sunday dinner, while only waiting 20 minutes.- BarbaraJo

Rockstar Rolls

1 cup mashed potatoes (leftovers are great from the week before or you can use instant)
1 Tbs. yeast
2/3 cup oil or melted butter
1 1/2 tsp. salt
1 1/2 cups warm water (not too hot, not too cold)
2/3 cup sugar or honey
2 eggs
6-7 cups flour (you can mix in 1/2 whole wheat flour if you want)


With the help of that handy stand mixer, equipped with a dough hook,  add the potatoes, yeast, oil, sugar, salt, warm water, eggs and 3 cups of flour. Turn mixer onto its lowest setting and let it combine all the ingredients. Slowly add one cup of flour at a time, waiting for each cup to get thoroughly mixed, until the dough starts to pull away from the sides. Do NOT add too much flour. You want a soft dough.

Cover with a towel and let double or place in fridge to rest overnight. Divide dough into 4 small balls. On a floured (or greased) surface roll dough out into a large circle. Spread melted butter over the dough. Using a pizza slicer, cut the dough in half, then in half again then into 3rds, creating 12 triangles. Roll each one into a crescent shaped roll and place on a greased cookie sheet. Cover with a towel and let raise until doubled in size. Bake in a 350 degree oven for 20-25 minutes. Spread hot rolls with melted butter and serve.