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.