Butter, with a side of Bread // Easy family recipes and reviews.

Monday, September 22, 2014

CHEESY BACON CRESCENTS

CHEESY BACON CRESCENTS: Butter With A Side of Bread


Pillsbury Crescents can be a lifesaver when you need a quick appetizer or bread to go along with a meal. However variations on the traditional crescent can certainly take them up a notch or twelve! These rolls are so easy to make and they're done, start to finish, in less than 20 minutes!

Cheesy Bacon Crescents
adapted from Kraft Foods


  • 1-can Pillsbury Crescent Rolls
  • 2 sliced crisp bacon, crumbled {about 1 TBSP bacon crumbles}
  • 4 oz cream cheese {half a block}
  • 3 TBSP shredded Parmesan cheese, divided
  • 1/4 tsp onion powder
  • 1/2 tsp parsley


Preheat the oven to 375 degrees F.  Line a baking sheet with parchment paper, or spray with cooking spray.

Set aside 1 TBSP of Parmesan cheese.

In a small bowl, combine the cream cheese, bacon crumbles, 2 TBSP Parmesan, onion powder and parsley.

Lay out the crescent rolls and make sure the perforated edges are cut. Put about 1 TBSP cream cheese mixture into the center of the largest end of crescent. Fold the end over the cream cheese and continue rolling as you would normally. Tuck the edges into the center to create the crescent shape. Sprinkle the remaining Parmesan cheese on top of the rolls.

Space the rolls out on the baking sheet and bake for 11-13 minutes.

Serve warm. ENJOY!

CHEESY BACON CRESCENTS: Butter With A Side of Bread

CHEESY BACON CRESCENTS: Butter With A Side of Bread

CHEESY BACON CRESCENTS: Butter With A Side of Bread

CHEESY BACON CRESCENTS: Butter With A Side of Bread

CHEESY BACON CRESCENTS: Butter With A Side of Bread

CHEESY BACON CRESCENTS: Butter With A Side of Bread

CHEESY BACON CRESCENTS: Butter With A Side of Bread
 

Saturday, September 20, 2014

KITCHEN REVIEWS: Our Favorite Kitchen Measuring Tools

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Measuring ingredients correctly is critical if you want recipes to turn out well, so we've collected our favorite tools for doing just that! 

A good set of Measuring Cups- a standard set of measuring cups are just a necessity in any kitchen. I like these angled ones- they make it easy to read the measurement from standing above, rather than having to stoop down to eye level. I also have a set of Pyrex glass measuring cups. I use and love them both. 

Sticky Stuff Measuring Cups- I was introduced to these types of measuring cups years ago and am obsessed with them! The amount of messy scraping that goes into say, measuring out a cup of peanut butter...or honey...molasses...corn syrup- you get the idea- is so not fun. These sticky stuff measuring cups make it infinitely easier! You adjust the cup to accommodate the amount of ingredient you need, pour it in and then just push it out into your bowl. So simple!  I use my 2-cup one most often. See these specialty measuring cups here. 

8-Cup Measuring Bowl- Sure, a measuring cup/bowl that can handle 8 cups is super convenient if you need to, you know, measure 8 cups of something. But that's not why I love mine! I'm all for reducing the amount of dishes I use so I love to use mine as a mixing bowl. I'm able to measure and then mix in it- which makes recipes like pancakes super fast to put together! See large measuring cups here. 







Stainless Steel Measuring Cups & Spoons Set- I've mentioned these before- this is a very basic set of measuring cups and spoons but sometimes basic also just happens to be perfect. They're easy to use, easy to clean and I think everyone needs some in their kitchen! See the Stainless Steel Measuring Cups & Spoons set here. 

Mini Measuring Cup- I've mentioned these before too- but they're so awesome they're worth mentioning again! I use my mini measuring cups all the time. I love that it has tablespoon measurements and ounce measurements. So handy. I appreciate the angled measurements so you can easily read as you pour into it. Seriously- one of my favorite tools in my kitchen! See Mini Measuring Cups here. 

Friday, September 19, 2014

PUMPKIN PIE DIP

Butter With a Side of Bread: Pumpkin Pie Dip


'Tis the season for all things pumpkin, and this recipe is one of the easiest (and yummiest!) ways to fix those pumpkin cravings!  You only need 5 ingredients and a few minutes to whip up this delicious dip that can be served with graham crackers, vanilla wafers, apple slices...pretty much anything!

PUMPKIN PIE DIP

15 oz can pumpkin
5 oz box vanilla instant pudding mix
16 oz Cool Whip
1/2 Tbls. Pumpkin Pie Spice
1/2 Tbls. cinnamon

Mix the vanilla pudding mix, pumpkin, pumpkin pie spice and cinnamon until well blended and then fold in the Cool Whip and mix until creamy and smooth.  Chill for 2-3 hours before serving.  I think that graham crackers taste the best with this dip, but apples are wonderful too.  I'm sure just about anything would taste good dipped in this delicious dip!  Enjoy!  

Butter With a Side of Bread: Pumpkin Pie Dip

Butter With a Side of Bread: Pumpkin Pie Dip

Butter With a Side of Bread: Pumpkin Pie Dip



Wednesday, September 17, 2014

PUMPKIN CREAM CHEESE GINGERBREAD

PUMPKIN CREAM CHEESE GINGERBREAD: Butter With A Side of Bread
 

Sweet breads like this one are a huge hit around our house because for whatever reason, I've deemed them appropriate for snack time, dessert and even breakfast. This Pumpkin Gingerbread has a swirl of sweetened cream cheese in the middle and then a cream cheese glaze on top which give it a lovely moist texture. The rich flavor is incredible too- especially the next day after the flavors have been able to meld. Enjoy. 

Pumpkin Cream Cheese Gingerbread
Yields: 2 large loaves (or 6 mini loaves)

  • 1 cup brown sugar
  • 1 cup granulated sugar
  • 1 cup oil (I used coconut oil)
  • 4 eggs
  • 2/3 cup water
  • 2 cups pumpkin puree (one 15 oz can)
  • 2 TBSP molasses
  • 3 1/2 cups flour
  • 2 tsp ground ginger
  • 1 tsp nutmeg
  • 1 tsp ground cloves
  • 2 tsp cinnamon
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 1/2 tsp salt


Cream Cheese Swirl/ Glaze
  • 1 8-oz block cream cheese, softened to room temperature
  • 1/2 cup sugar
  • 2 tsp vanilla

Mix to combine, then take about 1/2 cup of the mixture and set aside for the glaze. 

Glaze: Take the 1/2 cup of cream cheese mixture and add 1/2 cup powdered sugar, 2 TBSP melted butter and 1 TBSP milk. Whisk until smooth. 

**********************************

Preheat the oven to 325 degrees F. 

Spray 2 large bread pans with cooking spray and set aside. 

In a large mixing bowl, combine sugars, oil, eggs, pumpkin, water and molasses. Mix to combine. 

Put 1 cup of the flour in a small bowl. Add in all of the spices as well as the baking soda, baking powder and salt. Whisk gently to break up any clumps of spices. Add to the wet mixture and mix to combine. 

Add remaining flour, 1 cup at a time, mixing each time. 

To prepare the cream cheese swirl, mix the block of cream cheese, 1/2 cup sugar and vanilla until as smooth as possible. Don't worry if there are still some cream cheese lumps- you won't be able to tell after you bake it. Remove 1/2 cup of the mixture to use for the glaze after the bread is baked. 

Pour bread batter into each bread pan until the pans are just under 1/2 full. 

Spoon in the cream cheese swirl onto the bread batter. Use a knife to swirl the cream cheese around a bit. Top with the remaining batter. 

Bake at 325 degrees F for 1 hour 15 minutes. (Bake mini loaves for 45 minutes or muffins for 20 minutes.)

Glaze: Take the 1/2 cup of cream cheese mixture and add 1/2 cup powdered sugar, 2 TBSP melted butter and 1 TBSP milk. Whisk until smooth.

Once bread is baked, remove from oven and place on a cooling rack. After about 10-15 minutes, gently overturn bread and remove it from the bread pan to cool further. 

After bread is fully cool, spoon glaze on top. I also topped mine with finely chopped candied ginger mixed with a bit of coarse sugar. 

Enjoy!


PUMPKIN CREAM CHEESE GINGERBREAD: Butter With A Side of Bread

PUMPKIN CREAM CHEESE GINGERBREAD: Butter With A Side of Bread

PUMPKIN CREAM CHEESE GINGERBREAD: Butter With A Side of Bread

PUMPKIN CREAM CHEESE GINGERBREAD: Butter With A Side of Bread

PUMPKIN CREAM CHEESE GINGERBREAD: Butter With A Side of Bread

PUMPKIN CREAM CHEESE GINGERBREAD: Butter With A Side of Bread

PUMPKIN CREAM CHEESE GINGERBREAD: Butter With A Side of Bread

PUMPKIN CREAM CHEESE GINGERBREAD: Butter With A Side of Bread
 

Tuesday, September 16, 2014

WE'RE HEADED TO IFBC 2014 in SEATTLE!


We have some exciting news! In just a couple of days, Nellie and I will be in Seattle for the annual International Food Bloggers Conference! Neither of us have been before and we are thrilled that Zaycon Foods has invited us along.

We have some sight seeing planned as well as attending the conference. Pike Place? Yep. Something about some Underground tour? Yep. Space Needle? Of course. Anything else we should see?

I'd love to hear some recommendations about places to eat as well. Leave a comment or hop on over to our Facebook page where we're talking about it right now...

Monday, September 15, 2014

CARAMEL MARSHMALLOW POPS

CARAMEL MARSHMALLOW POPS: Butter With A Side of Bread


We have Family Night once a week and practically the only way I can convince my 5 children to sit still and listen to a short lesson is to have some really yummy treats sitting on the counter. Some might call it bribery, but we call it motivation! These fun little sweets were so easy to make and they provided some really great motivation. I love that we could customize them with sprinkles for the kids or salted nuts for my hubby and I. Enjoy.


Caramel Marshmallow Pops
Yields~ about 30 pops
  • 25 square caramels
  • 1/2 cup canned sweetened condensed milk
  • 1/4 cup butter
  • 30 large marshmallows
  • chopped salted peanuts, sprinkles, tiny M&M's, etc. 

Microwave caramels, milk and butter in a glass bowl on HIGH 2 min. or until caramels are completely melted and sauce is well blended, stirring after each minute. Le the caramel sauce sit for about 5-10 minutes, to cool slightly.

Insert lollipop stick into 1 marshmallow; dip in caramel sauce. Hold marshmallow pop upright and turn slightly to get the caramel coating as you'd like it. If the caramel sauce drips off too easily, let the sauce cool a little longer. Dip into nuts or sprinkles and even sprinkle more on the sides.

Place on waxed-paper covered baking sheet.

Repeat with remaining marshmallows, sauce and nuts. Let stand 20 min. or until caramel coating is firm.

**For an extra delicious treat, use the Toasted Coconut Marshmallows and cover them in the caramel then top with chopped salted peanuts. WOW!


CARAMEL MARSHMALLOW POPS: Butter With A Side of Bread

CARAMEL MARSHMALLOW POPS: Butter With A Side of Bread

CARAMEL MARSHMALLOW POPS: Butter With A Side of Bread

CARAMEL MARSHMALLOW POPS: Butter With A Side of Bread

CARAMEL MARSHMALLOW POPS: Butter With A Side of Bread
 
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