Panettone French Toast with Candied Citrus Syrup

Panettone French Toast with Candied Citrus Syrup

Panettone Bread is a sweet bread, usually made and eaten around December.  This bread was known to be first made in Milan, Italy.  It is domed-shaped and filled with candied fruit, like orange peel and raisins.  

Many different ingredients are added to this traditional bread, such as cherries, nuts, and other fruits.    

There is also a chocolate version on the market.  I researched this bread to see if I can find it gluten-free.  Much to my surprise, I did find it online at International Markets.  The problem was.....well,  I didn't want to pay the price they were asking for this bread.  So, I decided to just come up with a special recipe.

What are you planning on putting on your table soon?  Are you looking for a perfect breakfast or dessert to feed your family or guests?  Look no further; I did all the work for you.  I took some Gluten Free White Bread and made a traditional French Toast. Then I took candied orange peel ( please, if you buy this ingredient, stock up because it is hard to find other times of the year) and raisins and cooked them in a simple syrup.  I have to say that I usually do not have a sweet tooth, but OMGoodness, this syrup is amazing!  All the flavors are there.  It tastes just like the Panettone Bread, I remember. A dollop of mascarpone cheese balances the sweetness of the syrup.  So, go ahead and indulge.  It doesn't happen often.

Candied Syrup Ingredients:

1 cup water

1 cup packed brown sugar

1/4 cup candied orange peel

1/4 cup raisins

1 cinnamon stick

2 TBS heavy cream

Syrup Directions:

1.  In a medium-size saucepan, add water and sugar.  Heat on med/high until sugar is dissolved, stirring.

2.  Add orange peel and raisins.  Turn down the heat and simmer until the liquid is almost reduced to half.  Stir every 10 -15 mins.

3.  Add the cinnamon stick and simmer for additional 10 mins.

4.  Add cream and stir.  Serve over top of French Toast.

Garnish with a dollop of mascarpone cheese and candied fruit.

French Toast Ingredients:

1 loaf of White Bread (gluten-free)

6 eggs, beaten

1/4 cup cream

1/8 tsp salt

4 TBS butter for griddle

8 ozs mascarpone cheese

Garnish: Candied Raspberries, blueberries, and orange slices

French Toast Directions:

1.  In a medium-size bowl, beat together eggs, cream, and salt.

2.  Heat griddle pan med/high heat.  Melt butter on the griddle.  (If you are making french toast in separate batches, divide butter accordingly).

3.  Add each slice of bread into the egg mixture.  Flip and coat the other side with egg mixture.  Add coated bread to the griddle.  Cook for approx. 4 mins on each side or until it is golden brown in color.  

Apple and Brie Stuffed Pumpkin

It's that time of year again.....Stuffing!
What are you going to make with all that leftover stuffing?  Well, if you are making a box of Three Bakers Stuffing Mix, you might want to make extra because it will not last long, in your house.
I decided to try something different.  I combined all of my favorite ingredients together and stuffed
them into a roasted pumpkin.  This was a big hit with my family.  It looked so pretty sitting in the center of my table too.  You may add extra ingredients, such as sugar and cinnamon, but trust me...
Three Bakers makes it so easy, with their stuffing.  It is already jam packed with flavor, it is not necessary to add a thing.

Try some today and let us know how you enjoyed it.



Apple & Brie Stuffed Roasted Pumpkin

Ingredients:
1 sweet pie pumpkin (sugar pumpkin),
   (Roasted: See link "How to Roast a Pumpkin")
1 box Three Bakers Stuffing (cooked according to directions)
2 TBS butter
3 small sweet baking apples, peeled and cubed
1/8 salt
1/8 cinnamon
2 TBS sugar (optional). I did not add this
8 ozs brie cheese, cubed


Directions:
1.  Place pumpkin in microwave on safe plate.  Cook for approx. 8 mins to soften.
2.  Slice pumpkin in half.  Remove seeds.  Season with salt and pepper.  Drizzle with olive oil.
     Place face down (skin facing up) onto sheet pan.  Roast in 350 degree oven for 45 mins.
3.  Make stuffing according to directions on box.  Put aside
4.  Saute apples with butter in skillet, for 3 mins.  (medium heat) Season with 1/8 tsp salt.
5.  Toss apples and brie cheese with 1/2 of the stuffing.  Fold to incorporate.  Stuff into roasted pumpkin.
6.  Cover with aluminum foil.  Return to oven and bake for an additional 30 mins
Note:  I only used 1/2 box of stuffing for this recipe

Pumpkin Pie

Ingredients:

2 cups pumpkin, cooked and mashed
1 can (12 ozs) evaporated milk
2 eggs, beaten
3/4 cup brown sugar
1 1/2 tsp pumpkin pie spice
1/2 tsp salt

Directions:
1.  Add all ingredients in mixing bowl.  Blend with electric mixer well.  Scrape side with rubber spatula.  Continue mixing to incorporate.
2.  Pour into large pie crust or two small crusts
3.  Bake at preheated 375 degree oven for 40 -50 mins or until done.
Note:  Pie is done by sticking a toothpick in center of pie and comes out clean when removed.

Pumpkin Spice Bites

Pumpkin Spice Bites

Well, it is that time of year again.....Pumpkin Season!

Satisfy your sweet tooth with these pumpkin spice bites.  They are a perfect size, filled with pumpkin goodness.  The pumpkin filling is creamy with a dollop that is slightly sweet buttercream made with cream cheese.  The added graham snacker on top gives these individual bites a little crunch.  The graham cracker crust has a silky buttery taste, that just melts in your mouth.

"FALL" into these Pumpkin Spice Bites this season.  You do not need a good reason.

Graham Cracker Crust Ingredients:

2 pkg Three Bakers Graham Cracker Snackers, ground (one pkg for crumbs, second for garnish)

4 TBS melted butter

Directions:

1.  Add one pkg of snackers to the food processor, then pulse into crumbs.  Add melted butter and pulse together.

2.  Line tart pan cavities with mini baking cups.  Fill each paper with approx. 1 tsp crumb mixture.  Press down on crumbs with the bottom of measuring spoon.  Bake for 10 mins. at 350 degrees.

Let cool

Pumpkin Filling Ingredients:

8 oz cream cheese, softened

1/2 cup pumpkin puree (I used can)

1/2 cup brown sugar

2 TBS flour (I used gluten-free)

1/2 tsp pumpkin pie spice

1/2 tsp vanilla

1 egg

1/8 tsp salt, optional

Directions:

1.  Add all ingredients to a mixing bowl.  Mix well, scraping downsides.  Mix again.

2.  Add ingredients to a piping bag or plastic baggie.  Snip the corner and fill each cup 3/4 of the way.

3.  Bake at 350 degrees for 18-20 mins (oven temperatures may vary).  Remove from oven and let cool.  Add a dollop of buttercream and a graham snacker on top.

 Cream Cheese Buttercream Ingredients:

4 ozs cream cheese, softened

4 TBS butter, softened

1 tsp vanilla extract

1/2 cup powdered sugar

Avocado Hummus

AVOCADO HUMMUS

The word "Hummus" comes from the Arabic word meaning "chickpeas".  Another name for the chickpea bean is Garbanzo.  Chickpeas are a rich source of vitamins, minerals and fiber, and provide a great balance of protein, fiber and healthy fats.

Hummus is a delicious spread,  made in many different varieties.  It has become very popular throughout the Middle East and Mediterranean.  Here in the U.S., the shelves are packed with this delectable dip ready to fill the refrigerators of many homes.  Traditionally, it is prepared with cooked mashed chickpeas, garlic, lemon juice and tanhini (crushed sesame seeds).  It can be served on bread, pita, crackers or chips.  

Hummus is so much fun to make and very easy to prepare.  Here are a few good tips for making a great hummus dip or spread.

1.  Peel the skins off of cooked chickpeas.  Results in a creamier spread.  Simply, heat cooked 

     chickpeas in skillet, place in bowl of water,  pick up handfuls of chickpeas and rub hands 

     together to release skins.  Skins will float to top of water, then drain.  

2.  Use a good food processor to cream your hummus.

3.  Lemons or Limes:  Avoid squeezing to the last drop.  

4.  Always use good ingredients, like Olive Oil, Fresh Garlic, Tahini and Organic Beans.

5.  If cooking your beans, add a sprinkle of baking soda to water while cooking.  This will help

     losen skins from beans, then discard.

6.  Reserve water if cooking beans.  Using bean water in your hummus will enhance flavor and 

     also thin your spread making it smooth.

7.  Don' hold back on using extra Tahini.  Tahini is loaded with tons of healthy nutrients like         

     copper, which help maintain anti-inflamatory and antioxidant responses in the body.  

     It also provides 6% of the day's calcium in just one tablespoon.  

8.  Avocado:  Add this fiber filled avocado chunks to achieve the smoothest and creamiest 

     hummus EVER!

9.  To prevent your avocado hummus from turning brown cover with plastic wrap.  Press the wrap down on top of the hummus, sealing against the rim before storing in the refrigerator.

Avocado Hummus 

Ingredients:

16 ozs cooked chickpeas, skins removed

1 avocado, peeled and sliced

4 TBS olive oil

2 TBS tahini

2 garlic cloves

1 lemon, juiced (reserve zest to garnish)

1/4 tsp salt or to liking

1/4 cup water

1/4 cup cilantro, chopped

Directions:

1.  Add chickpeas and avocado to food processor.  Puree until smooth.  Add oil, tahini, garlic, juice and salt.  Puree again until smooth.  Add water and cilantro.  Puree again.  

Note:  Adjust water to desired thickness or thiness.

Garnish with additional chickpeas, white or black sesame seeds, cilantro and lemon zest.  

Coney Island Hot Dog

What is a Coney Island Hot Dog?  
Pretty much it is a snappy hot dog topped with chili and other ingredients, such as onions, cheddar cheese, and mustard.

Many historians will say that it originated in Coney Island, New York.  A Polish immigrant, Nathan Handwerker was encouraged to sell these hot dogs for a nickel on the streets, in 1916.
Countless New Yorker's flocked his stands including politicians, actors, sportsmen, truck drivers, laborers, and housewives.  Soon the Coney Island Hot Dog made it's way into the Michigan area.

Today, we enjoy this hot dog the same way.  I created this delicious and simple chili recipe that can be served, on your favorite hot dogs.

Coney Island Chili

Ingredients:
8 grilled hot dogs (grilled or boiled)
8 Three Bakers Hot Dog Buns
1 lb ground beef
1/3 cup chopped sweet onion
2 cloves garlic, chopped
2 TBS chili powder
1 TBS cumin
1/2 tsp celery salt
1 TBS worcestershire sauce
1 cup tomato sauce

Directions:
1.  In a skillet add 1 TBS cooking oil.  Add beef, onions, and garlic.  Saute until meat is brown (approx. 5-8 mins).
2.  Add chili, cumin, celery salt, worcestershire, and tomato sauce.  Stir and simmer 10 mins.

Sausage Gravy

Breakfast Sausage Gravy

Ingredients:
1 TBS cooking oil
1/4 cup chopped onion
1 tsp garlic, chopped
1 lb Pork sausage meat, ground ( sage and brown sugar)
1/3 cup flour ( I used gluten-free)
3 cups whole milk
1/8 tsp salt
1/2 tsp coarse pepper
1/2 tsp paprika
Three Bakers Golden Flax Bread

Directions:
1.  In a medium-size skillet, heat oil on medium/high heat.  Add onions.  Cook until soft.  Add garlic, stir and cook for an additional 1 minute.
2.  Add meat and cook until brown, chop with a spoon or spatula into small pieces.
3.  Sprinkle flour over the top of cooked meat.  Stir to let dissolved.  Cook for 2-3 mins.
4.  Add milk and stir.  Cook for 5 mins or until thickens.  Add salt, pepper, and paprika.  Stir.
5.  Serve over toasted Three Bakers Golden Flax Bread.

Lemon Bay Tuna Mac Salad

In 1896 2,000 acres of land was purchased in Englewood (SW FL).  This land, which is bordering the Gulf Bay, was to be a thriving Florida, "Grove Town".  The Nichols brothers aimed to plant lemon trees and grown lemons, which were in high demand.  Not only were lemons very costly, but they were also known for treating scurvy and influenza, both serious health threats, at the time.  

Everyone agreed it was a good plan except Mother Nature.  Severe back-to-back freezes killed all the immature lemon trees that had been planted.  The lowest temperature recorded was 14 degrees.

Game plan change:  Lemon Bay, Englewood was soon promoted as a resort area featuring excellent hunting, golfing, fishing, and water activities, which became one of the first Winter resort spots in Florida. 

One of the most popular fish caught in SW Florida is the Mackerel, which is in the tuna family.  Today, many residents and vacationers enjoy ALL that Englewood has to offer, including abundant fishing and tropical citrus trees.

No doubt, this recipe represents the area in which I live in.  I used only the best dressings to compliment this salad also.  Guess what "one" ingredient is used in their products?  If you guessed lemons, you are correct. #Hellmanns #tasteofamericabbq #ContestEntry

Lemon Bay Tuna  Mac Salad

Ingredients:

8 ozs elbow pasta, cooked and drained

1/3 cup red onion, chopped

1 cup Hellmann's Mayonnaise 

1/4 cup Hellmann's Classic Burger Sauce

2 TBS half and half

1 lemon, zested and juiced

1 TBS cider vinegar

2 TBS sugar

1 tsp tarragon, chopped

1 tsp parsley, chopped

1/8 tsp salt

1/8 tsp coarse pepper

2 can Solid White Tuna, drained

Directions:

1.  Cook pasta, drain.

2.  In a medium-size mixing bowl.  Add all other ingredients (except tuna).  Mix well.

3.  Add tuna to dressing.  Mix well.  Season to your liking.  Fold in pasta.  Chill for 4 hrs or overnight.

Serves 6-8 people

Feta Turkey Burgers with Avocado Aioli

Feta Turkey Burgers with Avocado Aioli

Tired of your lean meat always drying out.  Add some healthy fat to this

delicious recipe.  You will be surprised how super moist and flavorful these burgers are.

Add these burgers to a Three Bakers Hamburger Bun and top with this

avocado garlic aioli (recipe below)

Turkey Burger Ingredients:

3 lbs ground turkey meat

1/2 cup mashed avocado

8 ozs feta cheese

2/3 cup scallions, chopped

1/4 cup cilantro, chopped

1 lime, juiced and zest

Directions:

1.  Add all ingredients to a mixing bowl.  Fold until completely mixed.  Mold into patties.

2.  Cook on grill, frying pan or oven until desired temperature.

Makes approx. 11 -12 patties, depending on size

Avocado Aioli Recipe:

1/2 avocado

1/2 clove garlic

1/2 cup mayo

1/4 cup cilantro

1 lime juiced and zest

1/8 tsp sea salt

Directions:

1.  Puree all ingredients in food processor until smooth.  Add a bit of olive oil for smoother texture.

Dark Rum Bacon Baked Beans

Have you ever been asked to bring baked beans to a bbq or gathering?  Sure, it is easy to just buy a large can and doctor them up with a few extra ingredients.  There is absolutely nothing wrong with that.  In fact, I love to add a bit of mustard and some bacon.  Maybe even add a combo of different beans.  Who wouldn't love that, as a side dish?

I have talked for years about making my own homemade style baked beans, but not from cans.  Yes, I decided to make the real deal, from dried beans. I knew I wanted to do something different, you know....a twist.

After comparing a few recipes I realized there any many different styles of baked beans.  They are also made with different types of beans, sometimes a combo of many together.  But who originally created the first baked bean dish?  Was it the Pilgrims, Indians, British, UK or how about Boston?

After much research I decided that it really didn't matter.  What mattered is I created a good tasting baked bean recipe I would be proud to serve at any outdoor bbq.  My little secret was to add a shot of dark rum to enhance the taste.  Okay, maybe a little bit more than one shot.

This recipe is certainly a "People Pleaser".  Serve this recipe at your next get together with your chicken, burgers and dogs.  Beans served as a side, are not only good for your heart, they also make good meals, a la carte.


Dark Rum Bacon Baked Beans

Ingredients:
1 lb dry northern beans
1/2 lb bacon strips, chopped
3 cups sweet onion, chopped
4 cloves garlic, chopped
2 cups ketchup
1/3 cup molasses
1/3 cup maple syrup (I use Vermont syrup)
1/4 cup worcestershire sauce
1 cup brown sugar (optional, add more to liking)
1/4 cup dark rum
salt and pepper, to taste

Directions:
1.  Rinse beans.  Place beans in dutch oven and cover with water at least by 2 inches.  Bring to a boil, boil for 3 mins.  Remove from heat, cover and let sit for 1 hour or until softened.
2.  Drain beans and discard water.  Return beans to Dutch Oven and add 6 cups of water.  Bring to a boil on high heat.  Reduce simmer for approx. 75 mins, or until almost tender.
3.  While beans are cooking place large skillet on stove top.  Cook bacon on medium heat until crisp. Drain on paper towel.  Reserve oil in container, leaving approx. 4 TBS in skillet.
4.  Add to skillet, onions.  Saute until onions are soft.  Add garlic, cook for additional 2 mins.
5.  Stir  in ketchup, molasses, syrup, worcestershire sauce and brown sugar.  Add bacon and rum, stir.  Season with salt and pepper to your liking.
6.  Drain beans but RESERVE water.  Place beans in skillet.  Stir beans with onion mixture.  Add one cup of liquid.  Pour beans back into dutch oven.  Bake in a pre-heated oven 300 degrees for 3 hours.  Stir every 30 mins.  Add additional water, if needed.

Note:  1.  I only added a total of 1 cup of extra liquid.
           2.  I think this is perfect consistency of sweetness.  Add more brown sugar, if you like.

Brazilian Cheesy Bread

 Pão de queijo, or Brazillian cheese bread, is a delightful snack and breakfast food that holds a special place in the hearts and palates of the people throughout Brazil.  

Its name translates to "Cheese Bread in Portuguese.  This popular treat originated in the State of

Minas Gerais has become a beloved part of Brazilian cuisine. In fact, you may recognize it as the bread commonly served a Brazilian Steak Houses, adding a delightful complement to the meaty feast.

I have had the pleasure of making these easy rolls with my Grandkids numerous times, and it never fails to amaze me how simple they are to prepare.  One of the remarkable aspects of Pão de queijo is that it is
naturally gluten-free, as it is made with Tapioca flour.  Sometimes, we make this bread with 
cheddar cheese.  These rolls are incredibly versatile and can be enjoyed alongside various soups.  

Ingredients:
1 1/2 cups tapioca flour
1 egg, large
1/3 cup olive oil
2/3 cups milk
1/2 cup feta cheese (or farmer's cheese)
1/2 cup parmesan or romano cheese

Directions:
1.  Add all ingredients to the blender.  Mix until thoroughly blended, scraping down the sides of the container if needed.
2.  Preheat oven to 400 degrees.  Grease a 36-count mini tart pan with cooking spray.
3.  Use a small cookie scoop to fill each well in the tart pan.
4.  Bake for approx. 20 mins or until golden brown.  Serve warm.

Grilled Portobello Mushroom Steaks with Roasted Ras El Hanout Chickpeas

Grilled Portobello Mushroom Steaks 

with Roasted Ras El Hanout Chickpeas

Grilled Portobello Mushrooms

Celery, chopped

Red Onion, sliced thin

1 can black olives, sliced in half

1 cup grape tomatoes

5 sprigs fresh parsley

Olive oil

Red Wine Vinegar

salt and pepper, to taste

Roasted Ras El Hanout Chickpeas

1 can chickpeas, drained and pat dry

1 TBS Ras El Hanout spice

1 TBS olive oil

Directions:

1.  Toss chickpeas in a medium-size bowl with spice and olive oil.  

2.  Bake 400 degrees for approx. 20 mins.  Season with Sea Salt

Tater Tot Lamb Cheeseburger

Here is my take on a delicious "Burger and Fries".  Convert your fries into a bun, 

using tater tots.  Yes,  I toasted some tater tots in my waffle iron to create this crispy

bun.  Then I created this fabulous juicy lamb burger and a garlic cheese sauce.  

I then assembled this beautiful creation and paired it with some Hellmann's Classic Burger Sauce.  

The burger sauce has just the perfect taste, so nothing more is needed. 

Sink your teeth into this "Burger and Fries" recipe.   You will think it is the "BEST", Ever! 

#Hellmanns, #beyondburgerandfries, #ContestEntry

Lamb Burger Ingredients:
1 lb ground lamb, or any ground meat
1/2 cup feta cheese crumbles
1/4 cup cilantro leaves, chopped
1/8 tsp salt
1/8 tsp coarse pepper

Directions for Burgers:
Mix all ingredients in a bowl.  Mold into patties.  Grill on high heat for 4-6 mins on each side.  (med/rare 4 mins)

Additional Burger Toppings:
Hellmann's Classic Burger Sauce
avocado, sliced
bacon, cooked
red onion, sliced
lettuce

Tater Tot Bun Ingredients: To make each piece
12 tater tots

Directions for each Tater Tot:
1.  Heat waffle iron.  Place 3 rows of 4 tater tots close together in the center of waffle iron.  Close and press hard to squash tater tots.  Toast for approx. 1 1/2 to 2 mins or until golden brown.  Carefully remove and place on a flat surface to cool.

Garlic Cheese Sauce Ingredients:
1/2 cup white cheddar cheese, shredded
2 TBS cream
2 TBS Hellmann's Mayonnaise
2 TBS plain Greek yogurt
1/4 tsp garlic powder
1/8 tsp salt
1/8 tsp white pepper

Directions for Sauce:
1.  Place cheese, cream, mayo, and yogurt in a microwave safe, bowl.  Heat in microwave for approx. 10 seconds.  Remove and stir.  Add back into the microwave for an additional 10 seconds (or until cheese is melted).  Remove and stir until creamed together.  Add garlic powder, salt, and pepper.  Stir.

Lamb Stuffed Cabbage

Ingredients:
1 small head cabbage
1/2 sweet onion, chopped
1 large garlic clove, chopped
2 lbs ground lamb
2 cups white rice, cooked and cooled
2 eggs
2 TBS fresh parsley, chopped
1/8 tsp salt
1/8 tsp pepper
1 bay leaf
1 tsp lavender, optional

Directions:
1.  Remove the core from the cabbage head.  Place cabbage in a large pot.  Fill with water to cover.  Boil on med/high heat until cabbage is soft (approx. 45 mins).  Remove from water and let cool.  Separate cabbage leaves.  Reserve water in a pot for later use.
2.  Saute onions and garlic in a skillet with 2 TBS oil.  Cook for 10 mins.  Remove from heat and let cool.
3.  In a mixing bowl add sauteed onions and garlic, lamb, rice, eggs, parsley, salt, and pepper.  Mix well and roll into large meatball size balls.  Stuff inside a cabbage leaf and fold edges to completely enclose.  Place crease side down inside the large pot.  Repeat process for remaining cabbage.  Pack all rolls tightly together.  Pour cabbage water over the top of rolls.  Cover approx. 1 inch above rolls.  Season with salt and pepper and add a bay leaf.  Add lavender (optional)
4.  Cook rolls in water for 30 mins on medium heat.  Serve with cooked carrots or other veggies.

Mini Breakfast Quiche

Decisions, decisions!  Don't know what to make for that special Sunday breakfast?  Sheesh!!!!  How about trying this recipe for simple mini quiche?  In just about a few minutes you will be able to whip up these simple ingredients and turn breakfast into a fulfilling one.  No time for prepping in the morning?  No problem.....make this the night before, cover and bake minutes before you need them.

I added cubes of Three Bakers Max Omega Bread into the quiche mixture, which is an excellent source of omega 3.  It contains flax, chia, hemp, sesame and sunflower seeds.  The bread gave these little delights a nice texture, also making them a very hardy and satisfying breakfast.
What I also like about these mini quiches is that you can also bake them and then freeze them until you are ready to eat them.  Simply, store in a freezer safe container or bag and remove what you need. Pop in the microwave or toaster oven to heat them up.  It's that simple.

If you need to use up some extra veggies or other cheeses you have in the refrigerator, just add them into your bowl.  Other ingredients I have used in the past are mushrooms, zucchini, broccoli, asparagus, Swiss cheese, American cheese, and Brie Cheese.


Mini Breakfast Quiche

Ingredients:
1 TBS butter
1 TBS oil
1/2 cup onions, diced
6 eggs, large (beaten)
1/2 cup milk
1/2 cup fresh spinach, chopped
1/4 cup grated cheese (Parmesan or Romano)
1/2 cup cheddar, shredded
4 slices Three Bakers Max Omega, cubed
1 large ice cream scoop
1 (12 count) muffin tin.

Directions:
1.  Heat butter and oil in small skillet on medium heat.  Add onion and cook until soft (approx. 3-4 mins).  Remove from heat and let cool
2.  In a medium-size bowl add eggs, milk, spinach, and cheese.  Season with salt and pepper. Add sauteed onions.  Mix
3.  Cube the bread into approx. 1/2 inch cubes.  Fold into egg mixture.
4.  Preheat oven to 350 degrees.  Grease inside wells of the muffin tin.  Fill scoop and evenly distribute into each tin, making 12 mini quiches.  Let sit for at least 30 mins so the bread can absorb the egg.  Top each quiche with a pinch of extra parmesan cheese.
5.  Bake for approx. 22-25 mins.  Or until golden brown.  Serve hot

Tropical Cheesecake Bread Pudding

Take a trip to the Tropical Islands with this very moist, fruity dessert.
Layers of cheesecake filling and fruit tucked between toasted cubes of bread soakedin an egg and coconut milk mixture.  This Spring/Summer dessert is so simple to make.  
Put it together the day before and bake the next day, if time is short.  Eat this cake warm or cold butdon't forget to serve it with whipped cream or vanilla ice cream.  For an additional treat try adding some toasted coconut to each serving.  Either way, this is a very light treat, everyone will enjoy.



Ingredients:
1 loaf Three Bakers White Bread, toasted and cubed
8 eggs, beaten
1 cup coconut milk
1 cup mango, diced
1 cup pineapple, diced
1 cup raspberries
1 cup black cherries
1 cup kiwi, sliced thin

Directions:
1.  Cube and toast bread on baking sheet for 10 mins at 350 degrees.
2.  While bread is toasting blend cream cheese mixture.
3.  In a separate bowl add 8 eggs and coconut milk.  Mix well. Put aside
4.  In large greased baking dish place 1/3 of the bread in bottom of the dish.  Add 1/3 of the cream cheese mixture, spreading across the bread. Add 1/3 of each fruit on top of cream cheese mixture. Repeat layers with remaining bread and fruit.
5.  Carefully pour egg mixture over top of the last layer, covering all bread.  Let soak and sit for 15-30 mins, or overnight.  Bake for 45-50 mins or until slightly browned on top.  Let sit for 20 mins before serving.


Cream Cheese Mixture:
2 (8) ozs cream cheese, room temp
2/3 cup sugar
2 eggs, large
2 tsp vanilla
2 tsp lemon zest
Whisk together in a bowl until completely blended

Pastrami Cuban

Pastrami Cuban

Why serve Pastrami Cuban Sandwiches?  Because they just taste good, that's why.  They are
definitely a crowd-pleasing meal, everyone will love.  Put these tasty treats together in no time at all.

My original plan was to make a nice, hot pastrami sandwich.  All the other ingredients I wanted to add sound too much like a Cuban (pickle, mustard, and swiss cheese).  An original Cuban is made with pork and ham though.  I had some sweet sliced ham, which I added to the sandwiches.  Wow,  what a terrific choice combining the two ideas together.  This combo choice is definitely a "Touch Down".

Pull out your baking sheet pan, layer your ingredients between two slices of rye bread, bake....and done!
Yes, it is that simple.  Serve with a side of coleslaw and watch those sandwiches quickly disappear.



Ingredients:
24 slices Three Bakers Rye Bread (approx. 1 1/2 loaves)
mayo for spreading
mustard for spreading
1 lb Swiss Cheese, (24 slices)
12 slices ham, one slice per sandwich
24 slices pastrami, two slices per sandwich
12 large slices pickle
12 red onion rings

Directions:
1.  Preheat oven to 400 degrees.  Place parchment paper on baking sheet.
2.  Spread approx. 1 tsp mayo on one side of each slice of bread.  Place 12 slices on baking sheet, mayo side facing down.  Spread approx. 1 tsp mustard on the top side of each slice.
3.  Layer remaining ingredients onto each slice of bread, starting with cheese and then ending with cheese.  (ex: cheese, ham, pastrami, pickle, onion, cheese). Add additional mustard, if wanted.
4.  Add a slice of bread on top, mayo side facing up.  Place a large baking sheet on top of sandwiches.   Add weight to the top of the baking sheet, like a large cast iron skillet.
5.  Bake for 20-25 mins or until toasted.  Slice and serve

Cheesy Bacon Pull-A-Part

IT'S OK TO BE CHEESY!
Want a delicious snack to serve to your guests?  Try this fun, easy cheesy pull-a-part bread recipe.
I had these hardy hoagie rolls on hand.  I wanted to create an appetizer that was going to be fun for everyone to enjoy.  It was pretty exciting to see all my company reaching in and devouring this bread, in no time at all.
You can use any type of cheese, veggies or meat for this recipe.  I wanted to keep my bread simple to attract all ages.  But don't get me wrong, my mind was spinning with ideas.
Spicy sausage with a roasted pepper cheese sauce and a Spinach and artichoke bread with cream cheese.   I even thought of making a breakfast bread baked with eggs and an avocado sauce.  YUM!
Let your imagination run.  You cannot go wrong with just bread and cheese either.











Ingredients:
1 pkg Three Bakers Hoagie Rolls (4 ct)
3/4 cup mozzarella cheese, shredded
3/4 cup cheddar cheese, shredded
1/4 cup parmesan cheese, grated
6-8 strips bacon, cooked and diced
1 stick butter
3 garlic cloves, minced
3 TBS fresh parsley, chopped

Directions:
1.  Preheat oven to 350 degrees
2.  Place 4 hoagie rolls (lengthwise, on their side) on top of a sheet of aluminum foil.  Fold edges to secure rolls from moving around.
3.  Add half of each cheese inside each roll, filling from one end to the other end.  Add half of the bacon.  Mix butter and garlic together in small bowl.  Add half to the inside of each roll.
4.  Slice through each roll, cutting through only 3/4 through, making 1-inch pieces.
4.  Add remaining cheeses on top of all the rolls.  Drizzle remaining butter on top of each roll.  Sprinkle parsley over top of rolls.
5.  Bake for approx. 10-12 mins or until golden brown

Kid's Pizza Ideas

National Pizza Day!
Pizza Day should be "every day".  Wouldn't you agree?
Take a look at these fabulous Kid's pizzas.  They look so delicious, why can't they be for adults too?
Make your kids feel special.  Top pizza crusts with their favorite toppings.  Hot dogs, mac and cheese, tacos, bbq chicken, pepperoni, or even spaghetti, YES spaghetti!!! Give the little ones something to look forward to when they arrive home from school.  Maybe it's cold outside, so give
them a nice hot meal to warm them up.  Want to make it more exciting for them?  Let them pick their own toppings.  Most items are already on hand.  Mix them up and be creative.  They are eating healthy and they don't even realize it.  Making a pizza together creates memories that last forever.

Here are some great pizza ideas to get you started.  Just top with your favorite ingredients onto Three Bakers Gluten Free Pizza Crusts and bake for approx. 10 mins in a preheated 350 degree oven.


Taco Pizza Ingredients:
pizza sauce
mozzarella cheese
cheddar cheese
ground beef (sauteed with taco seasoning)
taco sauce


Hot Dog (Smokies) Mac and Cheese Ingredients:
mini hot dogs or mini smokies
pizza sauce
mozzarella cheese
mac and cheese
Note:  Cut pizza crust in half.  Add ingredients to one half.  Top with other half of crust and bake.


BBQ Chicken Tender Ingredients:
Chicken tenders (gluten free)
pizza sauce
mozzarella cheese
cheddar cheese
pepperoni, diced
bbq sauce


Chopped Spaghetti Ingredients:
Spaghetti (leftover)
pizza sauce
mozzarella cheese
bacon
bbq sauce

Antipasto Strata

                 

Antipasto Strata

Hosting parties are so much fun.  I get very excited about putting together a menu that my guests will enjoy.  It needs to always feed a bunch of people.

Cold Antipasto salads are always a good choice.  You can pretty much put whatever you want on an Antipasto platter.  It consists of Italian meats, cheeses, olives and assorted veggies.

But what do you do with the leftovers from your party platter?  I created a delicious way to use them up in this great new recipe.  A Strata is a fun and easy way to make a delicious meal with very little effort.  A Strata is basically a bread casserole soaked with an egg mixture, and filled with fruits or vegetables.    I took my leftover meats, cheeses and veggies, diced them all up and turned it into this beautiful Antipasto Strata.  Let's not forget about the dipping sauces. Throw it all in. If it's good enough to serve on a platter, it’s good enough to throw into a casserole dish.

Antipasto Strata

Ingredients:

10-12 slices Three Bakers 7 Ancient Grain Bread

1/2 cup honey mustard

1/2 cup basil pesto

6 slices provolone cheese

6 slices mozzarella cheese

1/2 cup shredded parmesan cheese

1/2 cup each Mortadella, pepperoni, sopressata and ham

1/2 cup each assorted veggies (olives, asparagus, roasted peppers, green onions, artichokes, pepperoncini peppers)

12 eggs, beaten

1 cup cream

Directions:

1. Preheat oven to 350 degrees. Grease 13 x 9 size baking dish

2. Spread each slice of bread with approx. 1 TBS each of honey mustard and pesto

3. Place bread slices on bottom of baking dish, spread side facing up

4. Add cheeses, meats and veggies in layers, as seen in video, or to your liking.

5. Beat eggs and cream. Pour over top of strata. Cover and let sit for 30 mins.

6. Bake for 45 mins, covered with aluminum foil. Bake additional 10-15 mins, uncovered.

7. Remove and let sit for 15-20 mins before slicing.