June 24, 2016

Menu Plan Saturday #76







Menu Plan Day and Take Out Night


June 19, 2016

Peach Bread and Country Cooking From a Redneck Kitchen Cookbook Review

I have such a delicious recipe to share with you guys today, but first . . .

This is the second cookbook I have of Francine Bryson's.  Her first book, Blue Ribbon Baking from a Redneck Kitchen, is full of so many amazing sweet recipes.  This new book includes more than just sweets . . . the majority of the recipes are savory recipes from appetizers and dips, to sides and main dishes.  You've probably had a version of many of the recipes in this book (Pork Chops, Meatloaf, Fried Chicken, BBQ Pork).  There isn't anything too crazy, except for the Squirrel Pot Pie (Yes, I'm serious) . . . apparently, you can purchase squirrels at grocery stores in the South and in case you are wondering, she says it tastes like chicken!   
The pictures that are in the book are gorgeous, the ingredients are pretty common, the instructions are easy to follow and I loved reading the story behind each of these tried-and-true recipes.  

Some of the other recipes I can't wait to try are: Beef Crunch Bake, Garden Dip,  Easy Yeast Rolls, Buttermilk Pecan Skillet Cake, Holiday Whoopies, Lemonade Rolls and Peppermint Cake.
Overall, I like this book.  I have tried a few recipes and loved each one.  I do have more of the sweets and bread recipes flagged to make than the savory ones, but that isn't anything new for me.  That's how it is with most cookbooks.  

AND . . . even though I have tried a version of many of the savory recipes, I still want to try her recipes, because I'm sure they have been perfected and are fabulous.
The recipe I decided to feature from this cookbook is this amazing Peach Bread.  I was so surprised that it actually tasted like peaches.  Sometimes peach can be such a delicate flavor that I thought it would be hidden by all the other flavors in this bread, but it wasn't.  The flavor of the peaches mixed with the orange extract and cinnamon topping is amazing.  The texture is so soft and the topping is sweet and crunchy.  

The only thing is, the topping was really messy.  About half of it falls off when you try to slice the bread.  So, next time I will use half as much and I think it will be perfect.  I will definitely be making this bread over and over again.  

Peach Bread

2 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/3 c. unsalted butter, room temperature
3/4 c. sugar
2 large eggs
1/2 tsp. orange extract
1/4 c. buttermilk 
1 c. mashed drained canned peaches 
1/4 c. chopped pecans

4 Tbl. cold unsalted butter, cut into pieces
1 c. chopped pecans
1/2 c. packed light brown sugar
1 tsp. cinnamon

Preheat oven to 350 degrees.  Grease a 9x5-inch loaf pan; set aside.  In a large bowl, whisk together the flour, baking powder, baking soda and salt; set aside. In a medium bowl, beat together the butter and sugar using an electric mixer until fluffy.  Add the eggs, one at a time, beating well after each addition.  Beat in the orange extract.  Stir in the buttermilk and mashed peaches.  Add the flour mixture, mixing just until incorporated.  Do not overmix.  Using a rubber spatula, fold in the nuts.

Pour batter into prepared loaf pan.  Make the topping: In a bowl, using a fork, combine the butter, pecans, brown sugar and cinnamon to make a crumbly topping.  Sprinkle over the batter in the pan.  Bake until browned on top and a toothpick inserted in the center comes out clean, 50-60 minutes (I baked mine 52 minutes).  Remove from oven and let cool in the pan for 10 minutes, then remove from pan and cool completely.  Slice and serve.  

Jenn's Notes: One 14.5 oz. can of yellow peach slices equals one cup of mashed peaches.  I recommend cutting the topping recipe in half from what is listed above.    

I received this cookbook from Blogging for Books for the purpose of this review, but all opinions expressed herein are my own. 


June 17, 2016

Menu Plan Saturday #75


Use leftover chicken from Tuesday's dinner.  If you have any leftover bacon from the corn side dish, that would be fantastic on these sandwiches too.

White Chicken Chili Baked Taquitos
Use leftover tortillas from Monday's fajitas.


June 12, 2016

Key Lime Poke Cake

Every Summer, I suddenly become obsessed with key lime everything and I have been craving it like crazy lately.  I love that super tart, make you pucker-up, flavor of key limes.  Key lime was not a flavor I ever ate growing up, but I have been hooked ever since my first bite of that key lime pie 6 or so years ago.

This poke cake satisfies my craving for both key lime and cake.  If you have ever made a poke cake, then you know how easy they are.

This delicious cake starts with a boxed white cake that you prepare according to package directions.  After it's baked, you poke holes all over and then cover it in a sweet and tart key lime mixture that soaks down into the cake and fills all those holes.  Top it all off with some fresh whipped cream and strawberries.  The perfect blend of tart and sweet.  What's your favorite key lime recipe?

You might also like:

Key Lime Poke Cake
slightly adapted from: Betty Crocker
(Printable Recipe)

1 box white cake mix (plus ingredients called for on the box)

For the Key Lime Filling:
1 (14 oz.) can sweetened condensed milk
3/4 c. whipping cream
grated zest of 1/2 a lime
4 drops yellow food coloring, opt.
1 drop green food coloring, opt.
1/2 c. bottled key lime juice (I use Nellie and Joe's)

For Toppping:
1 1/4 c. whipping cream
1 tsp. vanilla
3 Tbl. sugar

For Garnish:
Fresh strawberries, sliced
lime slices, opt.
grated lime zest, opt.

Prepare and bake cake according to package directions for a 9x13-inch pan.  Remove from oven, cool for 5 minutes and then poke holes all over the cake using the handle of a wooden spoon, being careful not to poke all the way to the bottom; set aside.  

For the Filling: In a medium bowl, whisk together the sweetened condensed milk, whipping cream, lime zest and food coloring.  Last, stir in the key lime juice.  Once you add the key lime juice, it will start to thicken pretty quickly.  Pour filling over the top of the cake, spread back and forth so it fills the holes.  Refrigerate for at least one hour or up to overnight.  

For the Topping: Add the whipping cream to a medium bowl that has been chilled in the freezer.  Using a hand mixer, mix cream until frothy.  Add the vanilla and gradually add the sugar as you mix.  Mix until peaks form.  Spread over cake and garnish with sliced strawberries, sliced limes and grated lime zest, if desired.   

June 6, 2016

Cheesy Stuffed Garlic Parmesan Breadsticks

Do you love breadsticks as much as I do?  This is a MUST TRY recipe.

These cheesy stuffed breadsticks are loaded with flavor and the texture is just right.  They are so good that you will be thinking about them constantly until the next time you get to eat them.  The good news is, they are so easy to make thanks to Rhodes Rolls.

I stuffed mine with Monterey cheese, because I love the flavor and it melts beautifully.  You can easily use your favorite cheese . . . Mozzarella, Cheddar or Pepper Jack would all be fantastic. Top with Parmesan cheese and a garlic seasoning blend for even more flavor.  If you can't find a garlic seasoning blend, just use garlic powder.

This time, I served them dipped in Alfredo sauce, but really . . . they are good plain, served with spaghetti or any pasta or pizza.  I can't wait to try them dipped in soup.  Honestly, I will gladly eat these with every meal no matter what it is :)  You will savor each and every bite.

Let me show you how easy they are to make.
First, combine all 20 thawed rolls and form into a large ball.  Roll out onto a lightly floured surface.  Cut uneven edges with a pizza cutter, so you have a rectangle.
Transfer dough to a large baking sheet.  Make sure the baking sheet is as big as your rectangle or you will have to trim the dough to make it fit.  Top bottom half of dough with grated cheese.
Fold top half of dough over and pinch edges with a fork to seal.  Brush top with a beaten egg.
Sprinkle with garlic seasoning and grated Parmesan cheese.  Cut several slits on top of the dough for ventilation.  This will keep it from puffing up while in the oven.
Bake until golden brown.  Slice and serve.
Today, I served mine with Alfredo sauce and it was incredible.

I am sharing this amazing recipe over at Rhodes Blog today.  Click HERE to get this must-have RECIPE

This post is sponsored by Rhodes Bread.  All opinions are my own and I have always been a fan of Rhodes.  Thanks for allowing me to work with the brands that I love.