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

Tuesday, November 25, 2014

EASY GARDEN VEGETABLE PIZZA

This is a sponsored post from Crisp Cooking. All opinions are 100% mine.

EASY GARDEN VEGETABLE PIZZA: Butter With A Side of Bread
























My kids are pretty good about eating their vegetables but they're even better about it when I'm able to serve them in a fun and creative way. This vegetable pizza is light, colorful and pretty healthy! They love that it's "pizza." I love how easy it is to make and how wonderful it tastes. It's perfect as an appetizer, snack or side dish. Enjoy!

Easy Garden Vegetable Pizza
Serves 12 (side dish or snack) or 24 (appetizers)

  • 1 (8 ounce) package refrigerated crescent rolls
  • 1/2 (8 ounce) packages cream cheese, softened
  • 1/4 cup sour cream
  • 1 heaping TBSP dry Ranch-style dressing mix
  • 2 cups sliced/chopped vegetables (cucumber, carrots, celery, bell peppers, broccoli, cauliflower, etc.)

Directions: 

Preheat oven to 375 degrees F.

Roll out the crescent roll dough onto a quarter baking sheet (9x13 pan) and pinch together edges to form the crust.

Bake crust for 12 minutes in the preheated oven. Once finished cooking, remove crust from oven and let cool 15 minutes without removing it from the baking sheet. (If you want to cool the crust quickly, put it in the freezer for a few minutes.)

In a small mixing bowl combine cream cheese, sour cream and dry Ranch dressing. Spread the mixture over the cooled crust. 

Arrange vegetables over the cream cheese layer. The Wavy Knife from Crisp Cooking was so fun to use- I love how it dressed up the veggies that much more.  I like to arrange the sliced vegetables, then top with grated carrot. I used my Crisp Zester to grate the carrot even finer. 

Cut into squares and serve. Store any leftovers in a sealed container in the fridge. 

Enjoy!

EASY GARDEN VEGETABLE PIZZA: Butter With A Side of Bread

EASY GARDEN VEGETABLE PIZZA: Butter With A Side of Bread

EASY GARDEN VEGETABLE PIZZA: Butter With A Side of Bread

EASY GARDEN VEGETABLE PIZZA: Butter With A Side of Bread

EASY GARDEN VEGETABLE PIZZA: Butter With A Side of Bread

EASY GARDEN VEGETABLE PIZZA: Butter With A Side of Bread

EASY GARDEN VEGETABLE PIZZA: Butter With A Side of Bread

EASY GARDEN VEGETABLE PIZZA: Butter With A Side of Bread

EASY GARDEN VEGETABLE PIZZA: Butter With A Side of Bread
This is a sponsored post from Crisp Cooking. All opinions are 100% mine.

 

Monday, November 24, 2014

WHITE CHOCOLATE GINGERBREAD CHEX MIX

This is a Sponsored post for Albertsons. All opinions are 147% mine. 
WHITE CHOCOLATE GINGERBREAD CHEX MIX: Butter With A Side of Bread



This quick and easy Chex mix is a result of combining two holiday favorites: Chex mix and Gingerbread. The result is a simple and sweet holiday mix that everyone loves! The spices add just the right amount of flavor to the sweet chocolate. You can't go wrong with less than 10 minutes of prep time either! Enjoy.

White Chocolate Gingerbread Chex Mix

  • 6 cup Chex cereal (rice or corn)
  • 12 ounces white chocolate chips or bark (2 cups)
  • 2 tsp molasses
  • 1 tsp Pumpkin Pie Spice
  • 1 cup holiday M&M's (mini or regular size)

Measure out 6 cups of Chex cereal in a large bowl.

Place your white chocolate in a small bowl and microwave on high for 1-2 minutes. I like to use the white chocolate bark for Chex mix because you don't have to add anything to get it smooth and perfect for coating cereal. If you use white chocolate chips, feel free to add 1 TBSP of shortening to thin out the mixture and make it easier to work with.

Once chocolate is melted, add in molasses and pumpkin pie spice. Gently mix to combine.

Pour over the Chex cereal and gently stir, using a rubber scraper, until cereal is well coated in chocolate.

Add in M&M's and stir a few more times until the candy is incorporated.

Transfer onto a large piece of wax paper and let sit about 5 minutes, until chocolate has hardened. Break into pieces to serve.

WHITE CHOCOLATE GINGERBREAD CHEX MIX: Butter With A Side of Bread

WHITE CHOCOLATE GINGERBREAD CHEX MIX: Butter With A Side of Bread

WHITE CHOCOLATE GINGERBREAD CHEX MIX: Butter With A Side of Bread

WHITE CHOCOLATE GINGERBREAD CHEX MIX: Butter With A Side of Bread

WHITE CHOCOLATE GINGERBREAD CHEX MIX: Butter With A Side of Bread

WHITE CHOCOLATE GINGERBREAD CHEX MIX: Butter With A Side of Bread

WHITE CHOCOLATE GINGERBREAD CHEX MIX: Butter With A Side of Bread


WHITE CHOCOLATE GINGERBREAD CHEX MIX: Butter With A Side of Bread
 

Friday, November 21, 2014

GLAZED PUMPKIN CINNAMON ROLLS

Butter With a Side of Bread: Glazed Pumpkin Cinnamon Rolls

I'm not much of a pie person, so I'm always looking for alternative dessert ideas for my Thanksgiving dinner!  Fleischmann's Yeast recently sent me some product to try, so I thought it would be the perfect time to try the Pumpkin Cinnamon Roll recipe that I've had on file for quite some time.  These rolls have just the right amount of pumpkin flavor, and they are absolutely fabulous!  I love using Fleischmann's Yeast because the dough always rises so fast, and it always works perfectly every time!  I know that some people are intimidated by the idea of using yeast, but it is really not any more difficult-all you do is throw the yeast in with all of the other ingredients and mix it up!

GLAZED PUMPKIN CINNAMON ROLLS

DOUGH
1 pkg Fleischmann's Rapid Rise Highly Active Yeast
3 1/4 cups all-purpose flour
1/4 cup brown sugar
1/4 cup sugar
1 tsp. salt
1/2 tsp cinnamon
1 tsp Pumpkin Pie Spice
3 Tbsp unsalted butter (melted)
1/2 cup milk, warmed to 110-120 degrees Fahrenheit (I microwaved it for about a minute)
2/3 cup pumpkin puree
1 large egg

In a large bowl, combine the yeast, flour, sugars, salt, cinnamon and Pumpkin Pie Spice.  Add the milk and melted butter and mix for one minute and then add the pumpkin and egg.  Mix for about 2 minutes.  Move the dough to a well-oiled bowl and cover with a tea towel or plastic wrap.  Let the dough rise for about an hour.  (If your house isn't very warm or the dough doesn't seem to be rising quickly enough, you can preheat your oven to about 170 degrees and then turn it off. After a few minutes, place the covered bowl in the oven so that the dough can rise.)

FILLING

1 Tbsp butter, melted
1/2 cup brown sugar
1/2 cup sugar
1 Tbsp cinnamon

On a well-floured surface, roll out the dough into a 12X16 inch rectangle.  Using a pastry brush, spread the melted butter across the entire surface of the dough.  Mix the sugars and cinnamon in a small bowl and then spread over the melted butter.

You can roll up the dough and slice it to make traditionally shaped cinnamon rolls, or you can make the fan-shaped design shown in the pictures.  To make this fan shape, use a pizza cutter to slice the dough into 2 inch strips.  (If your dough rectangle is 16 inches wide, you should end up with 8 strips.) Cut each strip into 4 three-inch segments.  Place two strips directly on top of each other, both with the butter side facing up.  Pick up the strips and fold the dough in half, and then place into a well-greased muffin tin.  You should be able to make 16 rolls.

Cover muffin pans with a tea towel and let rise again for about an hour.  Bake at 350 for about 20 minutes, or until the rolls just barely begin to brown on top.  While the rolls are baking, you can make the glaze.

GLAZE

2 oz cream cheese, softened to room temperature
4 Tbsp butter, softened to room temperature
1 tsp vanilla
1 tsp lemon juice
1 1/4 cups powdered sugar

Combine the cream cheese and butter until smooth.  Stir in the vanilla and lemon juice and then add the powdered sugar and mix until smooth.  After removing the rolls from the oven, let them cool for a couple of minutes before transferring them to a cooling rack.  At this point, drizzle the rolls with the glaze and serve immediately.  There is nothing better than a warm, freshly baked cinnamon roll!  I can tell you that based on my personal experience, they still taste good when they are completely cooled or re-heated later!  


Butter With a Side of Bread: Glazed Pumpkin Cinnamon Rolls

Butter With a Side of Bread: Glazed Pumpkin Cinnamon Rolls

Butter With a Side of Bread: Glazed Pumpkin Cinnamon Rolls

Butter With a Side of Bread: Glazed Pumpkin Cinnamon Rolls

Butter With a Side of Bread: Glazed Pumpkin Cinnamon Rolls

Butter With a Side of Bread: Glazed Pumpkin Cinnamon Rolls

Butter With a Side of Bread: Glazed Pumpkin Cinnamon Rolls

Butter With a Side of Bread: Glazed Pumpkin Cinnamon Rolls

Butter With a Side of Bread: Glazed Pumpkin Cinnamon Rolls

Butter With a Side of Bread: Glazed Pumpkin Cinnamon Rolls

Butter With a Side of Bread: Glazed Pumpkin Cinnamon Rolls

Butter With a Side of Bread: Glazed Pumpkin Cinnamon Rolls

 *This post is sponsored by Fleischmann's Yeast.  They provided me with the product in exchange for this post.  All opinions are 100% mine.



Wednesday, November 19, 2014

SAVORY CREPES with THANKSGIVING TURKEY & STUFFING

This is a Sponsored post for Albertsons. All opinions are 120% mine. 
SAVORY CREPES with THANKSGIVING TURKEY & STUFFING: Butter With A Side of Bread

Here is a new take on Thanksgiving leftovers- savory crepes made with mashed potatoes, then filled with turkey & stuffing and topped with gravy and cranberry sauce. These crepes are easy to make and are absolutely delicious! They’re perfect for a relaxing holiday weekend.

Savory Crepes with Turkey & Stuffing
Yields 12 crepes, 6 servings

Ingredients

For the crepe filling:
  • 10 slices of turkey, sliced into thin strips
  • 2 cups stuffing
  • ½ cup whole berry cranberry sauce

For the crepes:
  • 1 cup mashed potatoes
  • ½ cup all purpose flour
  • 1 ¼ cups milk
  • 2 eggs
  • ¼ tsp salt
  • 2 TBSP melted butter, for coating the pan


For the turkey gravy drizzle:
  • 1 cup turkey gravy
  • 2 TBSP butter
  • 1 TBSP cooking sherry
  • ¼ tsp ground sage
  • ½ cup chicken broth


First, start by heating up all your Thanksgiving leftovers- your turkey, stuffing, and mashed potatoes. While these dishes are taking turns in the microwave, begin heating a small 8” frying pan on medium. Crepes cook best when the pan is hot.

Combine the ingredients for the crepes and whisk until smooth. When the pan is hot, use a silicon basting brush to coat the bottom and lower sides of the pan with melted butter. Add in ¼ cup of crepe batter, holding the frying pan and tilting the sides so that the batter coats the bottom of the pan. Cook for 1-2 minutes, until the outsides of the crepe look dry and the inside looks set. Use a non-stick spatula to carefully flip the crepe and cook for another minute on the other side.  

Continue cooking crepes until all the batter is gone. Cooking crepes take some practice- if you’re finding your crepes are falling apart when flipped, increase the heat slightly and let it cook for an additional 15-20 seconds on the first side.

Set cooked crepes in a stack while you prepare the gravy. Now, you can use the gravy just as you used it for Thanksgiving, however I like to thin it a bit for drizzling on top of crepes.

Melt butter in a small saucepan over medium heat. Add in the sherry and sage and increase the heat to medium high, just until the mixture begins to boil. Turn heat down to medium and let the mixture boil for about a minute, then add in the chicken broth and 1 cup of leftover gravy. Cook until heated through, whisking to make sure it’s smooth. Remove from heat.


Assemble your crepes by putting one crepe on a plate, then spooning a bit of stuffing down the middle. Layer a few strips of turkey on top, and fold over each side of the crepe. Drizzle gravy and a small spoonful of cranberry sauce on top of the crepe. Serve warm and enjoy! 

SAVORY CREPES with THANKSGIVING TURKEY & STUFFING: Butter With A Side of Bread

SAVORY CREPES with THANKSGIVING TURKEY & STUFFING: Butter With A Side of Bread

SAVORY CREPES with THANKSGIVING TURKEY & STUFFING: Butter With A Side of Bread

SAVORY CREPES with THANKSGIVING TURKEY & STUFFING: Butter With A Side of Bread

SAVORY CREPES with THANKSGIVING TURKEY & STUFFING: Butter With A Side of Bread

SAVORY CREPES with THANKSGIVING TURKEY & STUFFING: Butter With A Side of Bread

SAVORY CREPES with THANKSGIVING TURKEY & STUFFING: Butter With A Side of Bread

SAVORY CREPES with THANKSGIVING TURKEY & STUFFING: Butter With A Side of Bread
 
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