Crissy's Sausage Bread (a re-post)

My friend Crissy shared this delicious recipe after I devoured my portion in the teacher's lounge during the holidays. She was kind enough to give me some extra AND the recipe to share on my blog.

Perfect for breakfast or brunch, and is pretty much a meal in itself, rather than just "bread". This is a perfect holiday breakfast for all to enjoy.

You must give it a try.

SAUSAGE BREAD (makes 2 loaves)

YOU WILL NEED:

Frozen bread dough

6 oz. Shredded/grated Parmesan cheese
2 eggs, beaten
1 green pepper, chopped
1 pkg. sausage, browned and drained (hot or spicy sausage- depending on your taste)


Take bread dough out of the freezer the night before and let rise (cover with wax paper). The next morning, flatten dough and mix filling ingredients. Spread filling down the center. Lift sides and roll down (so no filling comes out of sides) and seal. Bake at 350 degrees for 30 minutes.

When done, remove from oven and butter top.

Orange Knots

 

Here's a simple, but different treat for breakfast or brunch that takes only 30 minutes, start to finish!
And I think they look so pretty lined up altogether on a serving tray.

Try it! I think you like it!

1 16 oz. can refrigerated biscuits
3 T. butter, melted
2 T. granulated sugar
1 T. orange zest
Glaze:
½ c. powdered sugar
1 T. freshly squeezed orange juice
1 tsp. orange zest

Directions:
Preheat oven to 375 degrees.
Spread butter on baking sheet.

 Mix granulated sugar 1 T. of orange zest together in a shallow bowl.

Cut each biscuit in half. Roll each biscuit into a rope. Tie each rope in a loose knot. Tuck the ends underneath the knot. Place on  baking sheet.

Brush tops of knots with melted butter. Dip buttered tops in orange sugar mixture.

Bake about 10 minutes. Watch carefully so the sugar doesn’t burn.

While knots are baking make an orange glaze.

 Mix powdered sugar, orange juice and remaining orange zest together.

While knots are still warm brush them with orange glaze.

Let cool for about 2-3 minutes. Serve.

You can store Orange Knots in an airtight container and serve the next day. They are best warmed in the microwave for about 10-15 seconds.

* I found this recipe at http://www.ellaclaireinspired.com/30-minute-orange-knots/

Are you ready for this? 3 ingredient Croissant Bread Pudding (a repost)

Here's a SIMPLE, yet MOTHER'S DAY Worthy recipe that even kids can make!

Yep! You heard me correctly. Only three ingredients- but tastes like you really fussed.

Mom made this the other day- just whipped it up and it was so good and so easy. Just had to share it.

She said the original recipe called for chocolate croissants, but she couldn't find them, so she went with the regular.

Of course, a traditional bread pudding from scratch can't be beat- but this is very good- especially considering it only requires 3 ingredients.

Perfect to serve as a special breakfast, or brunch or a dessert.

You will need:

4 ( 4 oz. ) Croissants
2 pkgs. ( 3oz. each) Cook and Serve Vanilla pudding and pie filling.
4 cups whole milk

Heat oven to 350 degrees. Grease 3 qt. shallow baking dish. Whisk pudding mix and milk in bowl till thoroughly blended. Cut croissants into 1 " pieces. Arrange in baking dish. Pour pudding mixture over croissants. Push bread down into liquid to make sure it is covered. Bake for 50 minutes(till bubbly around edges or knife inserted in center comes out clean).

Let cool 10 minutes before serving.







Enjoy!

Cheesy Tomato Pie

I do not have my own garden, but I am blessed with great friends who are very generous with their garden bounty. Recently I was given many fresh tomatoes from my friend Steph's garden, and I've been eating them plain, just sliced on a little plate. One after another. Till I developed little sores in my mouth! So, I know I need to slow it down a bit, but I'm afraid they'll go bad before the last one is eaten so rather than waste perfectly good garden tomatoes, I've been making up some tomato recipes that help spread the tomato love a little.

This recipe was found on allrecipes.com, but of course I tweaked it a bit to suit my tastes.

It is very rich, so slices don't need to be very large, but it is a perfect recipe to try especially when your tomato bounty is plentiful.

*In my photo, I took the picture immediately after I removed it from the oven. I sliced into it a bit too soon. When it cools a bit, it developes a firmer texture. Still creamy, but not like the photo shows.

YOU WILL NEED:


1 (9 inch) pie shell (I used a premade pie crust, but of course for you die hard "everything from scratch ladies", feel free to make your own!)

5 ripe tomatoes, sliced and drained well (You don't want a soggy bottom- which is not to be confused with a saggy bottom which I have... but that's another story))

3/4 lb. bacon, cooked and crumbled
1/2 yellow onion, sliced
3/4 cup mayonnaise (not Miracle Whip)
1/3 cup shredded mozzarella cheese (plus a little more to sprinkle on bottom of pie shell and some for the top)
1/3 cup grated Parmesan cheese
ground black pepper to taste
2 teaspoons fresh basil *
2 teaspoons fresh oregano *

*Or use 1 tsp. each if fresh is not handy.



DIRECTIONS

Preheat oven to 350 degrees F.
Bake the pastry shell until browned. While baking, fry bacon and drain grease.
When crust is baked, sprinkle a little mozzarella over crust. Then crumble bacon and place over cheese.
Slice onion and place on bacon. Slice tomatoes and arrange over onions. Add black pepper to taste.

In a medium bowl, combine mozzarella, Parmesan and mayonnaise. Spread this mixture evenly over tomatoes.

Bake at 350 degrees F for 20-25 minutes or until golden brown. Sprinkle a little mozzarella on top during last 5 minutes of baking. Once cooked, garnish with fresh herbs.

Enjoy!

If you have some garden tomato recipes, I'd love for you to share them with me. Feel free to link up your recipe from your site in the comment section.