Looking for a crowd-pleasing appetizer that’s not only delicious but easy to make? Look no further than this Cheesy Bacon Pull-Apart Bread. This cheesy, buttery, and bacon-filled bread is the perfect party starter. It’s simple to assemble and always a hit with guests.
Ingredients:
1 loaf French bread
1 cup shredded cheddar cheese
1/2 cup shredded mozzarella cheese
1/4 cup chopped green onions
4 slices bacon, cooked and crumbled
1/4 cup butter, melted
1 teaspoon garlic powder
1/2 teaspoon Italian seasoning
Instructions:
Preheat oven to 350°F (175°C).
Slice the bread: Slice the French bread horizontally into 1-inch thick slices, leaving the bottom crust intact.
Fill the slices: Fill the slices with a mixture of cheddar cheese, mozzarella cheese, green onions, and bacon.
Combine butter and seasonings: In a small bowl, combine melted butter, garlic powder, and Italian seasoning.
Brush the bread: Brush the top of each slice with the butter mixture.
Bake: Bake for 20-25 minutes, or until the cheese is melted and bubbly.
Serve: Serve immediately.
Tip: For extra flavor, add a drizzle of hot sauce or a sprinkle of red pepper flakes to the cheese mixture.
I’m in the mood for holiday food. Over the next few days I am going to be sharing some holiday recipes. I love gingerbread cookies! These classic gingerbread cookies are perfect for decorating and gifting during the holidays.
Ingredients:
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg
1/4 cup molasses
3 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
Royal icing (for decorating)
Instructions:
Preheat oven to 375°F (190°C). Line baking sheets with parchment paper or foil.
Cream butter and sugars: In a large bowl, cream together the butter and sugars until light and fluffy. Beat in the egg, then stir in the molasses.
Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until1 just combined.
Roll and cut: Roll out the dough on a lightly floured surface to 1/4-inch thickness. Cut out shapes using cookie cutters.
Bake: Place the cookies on the prepared baking sheets. Bake for 8-10 minutes, or until the edges are lightly browned. Let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
Decorate: Once cooled, decorate the cookies with royal icing and sprinkles.
Royal Icing:
3 cups powdered sugar
2-3 tablespoons meringue powder*
1 teaspoon vanilla extract
5-6 tablespoons water
Combine all ingredients in a bowl and beat with a mixer until smooth and spreadable.
*If you need a substitute for meringue powder, you can use an equal amount of reconstituted egg white powder mixed with water, a slightly smaller amount of aquafaba (the liquid from a can of chickpeas), or a gelatin mixture made with warm water and gelatin powder – just be sure to adjust the liquid content accordingly depending on the substitute you choose.
Enjoy these festive treats with a cup of hot cocoa, glass of milk, coffee, or tea!
I am sharing this recipe again this year because it is my favorite holiday side dish. I just finished preparing it for our dinner tomorrow and I cannot wait to eat it along with the other delicious thing we will be having for Thanksgiving dinner tomorrow.
Ingredients
4 cups sweet potato, cubed*
1/2 cup white sugar
2 eggs, beaten
1/2 tsp cinnamon
1/2 teaspoon salt
4 tablespoons butter, softened
1/2 cup milk
1/2 teaspoon vanilla extract
1/2 cup packed brown sugar
1/3 cup all-purpose flour
3 tablespoons butter, softened
1/2 cup chopped pecans
Directions
Preheat oven to 325 degrees F (165 degrees C). Put sweet potatoes in a medium saucepan with water to cover. Cook over medium-high heat until tender; drain and mash. (or use canned yams and skip this step altogether.)
In a large bowl, mix together the sweet potatoes, white sugar, eggs, cinnamon, salt, butter, milk and vanilla extract. Mix until smooth. Transfer to a 9×13 inch baking dish.
In a medium bowl, mix the brown sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture.
Bake in the preheated oven 30 minutes, or until the topping is lightly brown.
*If you’re using fresh sweet potatoes, you’ll need four to six sweet potatoes to get four cups, depending on their size. One 15-ounce can of sweet potatoes is equal to one cup of fresh sweet potatoes.
If you try it, please let me know! I have a feeling that you will love it too!
Every year, I look forward to Thanksgiving dinner, and it’s not just about the turkey or mashed potatoes. Even though the pies and desserts are a treat, what I eagerly look forward to eating the most is this amazing Sweet Potato Casserole! Its irresistible flavor makes Thanksgiving truly memorable. I’ve mentioned this before, but as it continues to be my top pick, I can’t resist sharing this recipe once again today. I’ll be daydreaming about this delightful dish all night!
Ingredients
4 cups sweet potato, cubed
1/2 cup white sugar
2 eggs, beaten
1/2 tsp cinnamon
1/2 teaspoon salt
4 tablespoons butter, softened
1/2 cup milk
1/2 teaspoon vanilla extract
1/2 cup packed brown sugar
1/3 cup all-purpose flour
3 tablespoons butter, softened
1/2 cup chopped pecans
Directions
Preheat oven to 325 degrees F (165 degrees C). Put sweet potatoes in a medium saucepan with water to cover. Cook over medium-high heat until tender; drain and mash. (or use canned yams and skip this step altogether.)
In a large bowl, mix together the sweet potatoes, white sugar, eggs, cinnamon, salt, butter, milk and vanilla extract. Mix until smooth. Transfer to a 9×13 inch baking dish.
In a medium bowl, mix the brown sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture.
Bake in the preheated oven 30 minutes, or until the topping is lightly brown.
If you try it, please let me know! I have a feeling that you will love it too!
Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the butter mixture, mixing well after each addition.
Stir in the chocolate chips until evenly distributed throughout the dough.
Drop rounded tablespoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown. The centers may still appear slightly soft, but they will firm up as the cookies cool.
Remove from the oven and let the cookies cool on the baking sheets for 5 minutes. Then transfer them to wire racks to cool completely.
*There are plenty of add-ins you can incorporate into chocolate chip cookies to make them even more delicious and unique. Here are some ideas:*
M&M candies: Substitute a portion of the chocolate chips with M&M’s or add them in addition to the full amount of chocolate chips for an extra delicious cookie variation.
Oats: Rolled oats can add a hearty and wholesome texture to your cookies. Substitute a portion of the flour with oats or add them in addition to the flour for an oatmeal chocolate chip cookie.
Peanut Butter: For a peanut butter chocolate chip cookie, add a scoop of creamy or chunky peanut butter to the dough. This will create a rich and nutty flavor profile that pairs well with chocolate. For an extra PB flavor add in some PB chips as well.
Caramel Bits: Incorporate small caramel bits into the dough for a gooey and indulgent twist. The caramel will melt and create pockets of sweetness throughout the cookies. Add some sea salt to the top of cookies while they are still warm and enjoy the sweet and salty together.
Nuts: Chopped walnuts, pecans, almonds, or hazelnuts can add a delightful crunch and enhance the texture of your cookies. Toasting the nuts before adding them to the dough can intensify their flavor.
Spices: Enhance the flavor of your cookies by adding spices like cinnamon, nutmeg, or cardamom. These spices can add warmth and complexity to the traditional chocolate chip cookie recipe.
Dried Fruits: Add sweetness and chewiness to your cookies with dried fruits such as raisins, cranberries, cherries, or chopped dates. Soak the dried fruits in warm water or juice before adding them to the dough to prevent them from drying out the cookies.
Coconut: Shredded coconut, either sweetened or unsweetened, can add a tropical twist to your cookies. Mix it into the dough or sprinkle it on top before baking for added texture and flavor.
Remember, you can mix and match these add-ins based on your personal preferences or even create your own unique combinations. Don’t be afraid to get creative and experiment with flavors to make your chocolate chip cookies even more delicious.
**An affiliate link is a unique URL provided by an affiliate program or network to their partners, such as bloggers or website owners. When someone clicks on an affiliate link and makes a purchase or completes a desired action, the affiliate partner earns a commission or other form of compensation. These links are specifically tracked to attribute sales or conversions generated through the partner’s promotional efforts. In summary, an affiliate link is a specialized link that allows partners to earn commissions by driving traffic and sales to a particular product or service.**
I’ll take any excuse I can get as a reason to bake! Today’s confection is brought to you by wanting to use these super cute Boston Terrier baking cups sent to me by my fellow Boston Terrier lover Angie! She is the sweetest, I appreciate her sending me gifts!
️These Cinnamon Topped Brown Sugar Muffins are delicious, super quick, and simple to make, I just have to share! 🧁🥰 Click download to print a copy of the recipe for yourself.🥰🧁
1 cup light brown sugar 1/2 cup butter, melted 1 cup milk 1 egg 1 teaspoon vanilla 2 cups all-purpose flour 1 teaspoon baking soda 1/4 teaspoon salt 1tsp cinnamon 2tbs white sugar
Directions
Preheat the oven to 375ºF. Grease or line 20 muffin cups with paper liners. Combine cinnamon and white sugar, set aside. In a large bowl, stir together the brown sugar and butter Add milk, egg and vanilla stir to combine. Add the flour, baking soda and salt and mix just until incorporated. Divide the mixture between the prepared muffin cups, about 2/3 full each. Bake in your preheated oven for 15 minutes or until golden brown and the tops springs back when lightly pressed on with your finger.
Cinnamon Topped Brown Sugar Muffins
Super cute Boston Terrier baking cups
Cinnamon Topped Brown Sugar Muffins
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I look forward to Thanksgiving dinner every year for one reason. It is not the turkey or the mashed potatoes. It isn’t even the pies and desserts, although those are great too. The reason I look forward to Thanksgiving is this awesome Sweet Potato Casserole! It is so delicious!!!
I have shared this the last few years, but it is my favorite thing to eat, so I am sharing it again today. I’ll be dreaming about this all night!
Ingredients
4 cups sweet potato, cubed
1/2 cup white sugar
2 eggs, beaten
1/2 tsp cinnamon
1/2 teaspoon salt
4 tablespoons butter, softened
1/2 cup milk
1/2 teaspoon vanilla extract
1/2 cup packed brown sugar
1/3 cup all-purpose flour
3 tablespoons butter, softened
1/2 cup chopped pecans
Directions
Preheat oven to 325 degrees F (165 degrees C). Put sweet potatoes in a medium saucepan with water to cover. Cook over medium-high heat until tender; drain and mash. (or use canned yams and skip this step altogether.)
In a large bowl, mix together the sweet potatoes, white sugar, eggs, cinnamon, salt, butter, milk and vanilla extract. Mix until smooth. Transfer to a 9×13 inch baking dish.
In a medium bowl, mix the brown sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture.
Bake in the preheated oven 30 minutes, or until the topping is lightly brown.
If you try it, please let me know! I have a feeling that you will love it too!
Just because you are eating healthy doesn’t mean that you have to miss out on all the enjoyable seasonal goodies. You just have to be careful with portion control. One slice of this pumpkin bread is 220 cal.
INGREDIENTS
1/2 cup old-fashioned oats
1/4 teaspoon sugar
1/8 teaspoon ground cinnamon
BREAD:
1 can (15 ounces) solid-pack pumpkin
4 large eggs
3/4 cup canola oil
2/3 cup water
2 cups sugar
1 cup honey
1-1/2 teaspoons vanilla extract
3-1/2 cups all-purpose flour
2 teaspoons baking soda
1-1/2 teaspoons salt
1-1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1 cup coarsely chopped walnuts, toasted
DIRECTIONS
Preheat oven to 350°. In a small skillet, combine oats, sugar and cinnamon; cook and stir over medium heat 4-6 minutes or until oats are toasted. Remove from heat.
For bread, in a large bowl, beat pumpkin, eggs, oil, water, sugar, honey and vanilla until well blended. In another bowl, whisk flour, baking soda, salt and spices; gradually beat into pumpkin mixture. Fold in walnuts.
Transfer to two greased 9×5-in. loaf pans. Sprinkle tops with oat mixture.
Bake 60-70 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool. Yield: 2 loaves (16 slices each).
Editor’s Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
I haven’t posted a recipe in a long time! Here is a tasty one from Natashaskitchen.com for Shrimp Lettuce Wraps with Peanut Dipping Sauce
Prep time: 20 mins
Cook time: 5 mins
Total time: 25 mins
These shrimp lettuce wraps make for one fantastic, delicious and super impressive (Gluten free – mind you) meal. We love the cup-like shape and dark leaves of the Boston, bib, or butter lettuce but regular lettuce works too 🙂
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost To Make: $14-$17
Serving: 4
Ingredients
For the Lettuce Wraps:
1 head of Lettuce.
1 lb large Shrimp, peeled and deveined
Salt and Pepper
1 Tbsp olive oil
1 Avocado, sliced into strips
½ Cucumber, sliced into strips
½ bunch Cilantro
1 medium Carrot, cut into matchsticks
Peanut Dipping Sauce:
¾ cup Newman’s Own lowfat sesame ginger dressing (P.S. this dressing contains wheat so if you’re gluten free, try: Braggs ginger sesame)
Rinse and pat dry your shrimp. Sprinkle shrimp with salt and pepper. Add 1 Tbsp olive oil to a large hot non-stick skillet. Once oil is hot, add shrimp and saute on med/high heat 2 min per side or until cooked through. Don’t overcook them or they will turn rubbery.
Cut your cucumber and carrot into thin matchsticks. Slice your avocado into strips. You should find a prettier avocado though; one that doesn’t look as sickly as mine.
Make your dressing by whisking together the ¾ cup sesame ginger dressing with the 2 Tbsp peanut butter. If you have a tightly sealed tupperware, you can put it int there and shake ‘er up until it’s nice and smooth. This sauce is so so tasty and way too easy!
Assemble your lettuce wraps with a lettuce leaf, several strips of carrot and cucumber, a decent slice of avocado, 2 shrimps and a couple good sized sprigs of cilantro. Don’t skip on the cilantro. At least give it a whirl. It totally reminds me of spring rolls and makes the entire spring roll dangerously enticing. Then drizzle the top with the peanut dipping sauce.
Looking Joli Good 