This bread is so delicious. It is not too sweet and incredibly moist. I gave this cake as my Christmas gift to friends and neighbors. Everyone went nuts over it. The best part about this bread is that it is super easy to make. This only takes about 5 minutes to mix together and it makes the house smell heavenly while it bakes. This is a great treat to make ahead of time; I actually think it tastes better the second day. This is a great accompaniment to the Slow Cooker Breakfast Casserole I am posting tomorrow. Give this a try for Easter brunch or for dessert with a big scoop of vanilla ice cream on top.
Wednesday, February 27, 2013
Have you seen the new Kraft Fresh Take Cheese and Breadcrumb mixes in the cheese section at the grocery store? I've seen them, but I hadn't used them until now.
Part of the program is to make a couple of recipes using one of the varieties of Fresh Take. I was challenged to make an appetizer using the Classic Four Cheese variety. I decided to make an artichoke cheese ball. The Fresh Take packet made this super easy. I mixed the cheese packet into the cheese ball mixture and rolled the cheese ball in the bread crumbs. The cheese ball was super delicious. It had all the flavors of an artichoke dip. I had a hard time controlling myself around it - I wanted to eat the whole thing myself!!
Stay tuned for another challenge recipe and a giveaway! #KraftFreshTake
Cooked by Steph & Eaten by Tadd 2/27/2013
Tuesday, February 26, 2013
This recipe is SUPER complicated. Are you ready? One package of chocolate almond bark and a jar of dry roasted peanuts. That is it? Yep. Karen made sure to point out that this should be made with good, cheap almond bark from Walmart - Plymouth Pantry is the brand. I think it is the only kind they sell. I use it all the time.
We are totally addicted to these peanuts. I can't believe something SO simple tastes SO good. We thought they tasted just like a Mr. Goodbar (Chicken Legs' favorite candy bar). You must make these!!
Cooked by Steph & Eaten by Tadd 2/26/2013
Monday, February 25, 2013
Sunday, February 24, 2013
Friday, February 22, 2013
I love Mexican food, but I try no to eat it out very often. I lack self control and always over do it on chips and salsa. I've been seeing a lot of post for Baked Tacos on Pinterest and decided to give them a try. I stuffed the shells with a mixture of taco meat, refried beans, salsa and cheese. They were wonderful. If you are pressed for time, you can make the meat mixture ahead of time and assemble the tacos when you are ready for your fiesta.
I took this recipe one step further and made my own taco shells. I actually baked them draped over the oven racks. They only took a few minutes to crisp up. Be careful though - they go from not done to done in a flash. I actually burned my first batch because I walked away. Luckily I had a whole package of corn tortillas to play with.
Cooked by Steph & Eaten by Tadd 2/22/2013
Thursday, February 21, 2013
Chicken Legs is a huge quiche fan. We eat it a lot for dinner since I don't get up at the crack of dawn to cook breakfast. I decided to combine quiche with my favorite food - pizza. It turned out fantastic. It was super creamy and delicious! It was the best of both worlds. I had my pizza flavors and he had his quiche. We both really liked this. I just used sausage and pepperoni, but next time I might add mushrooms (for Chicken Legs). I also thought this might be pretty good with some pizza sauce drizzled over it. Maybe? It is worth a shot.
Cooked by Steph & Eaten by Tadd 2/21/2013
Wednesday, February 20, 2013
Make ahead tip - I cooked my sausage the night before and put it in a ziplock back in the refrigerator. I just pulled the cooked meat out of the fridge when I got home. It took longer for the oven to preheat than it did to assemble the casserole. We served this with a salad and garlic bread. It was one of the best things we ate all week. This is great for a crowd and also reheats well. Put this on your menu right away!
Cooked by Steph & Eaten by Tadd 2/20/2013
Tuesday, February 19, 2013
The filling could be made ahead of time and just assemble the casserole when you are ready. If you want to freeze this dish, you will need to bake it and then reheat it. The crescent rolls won't rise as well once they have been frozen. I served the chicken roll ups with some taco rice and black beans. This will definitely be in our usual dinner rotation!
Cooked by Steph & Eaten by Tadd 2/19/2013