Ok! Here are the pictures of the herb bread that I just finished making. I did decide to use some cream cheese and Sweet Pepper Spread from Harry & David for my own tasting. Yummy! Hope you will visit www.oneperfectbite.blogspot.com
Thursday, March 31, 2011
One Perfect Bite Herb Bread
Ok! Here are the pictures of the herb bread that I just finished making. I did decide to use some cream cheese and Sweet Pepper Spread from Harry & David for my own tasting. Yummy! Hope you will visit www.oneperfectbite.blogspot.com
Oatmeal Rosemary Raisin Pecan Bread
I love this quick bread! It a very simple recipe and it doesn't last very long at my house. My friends rave about it and always want to recipe. Today I am feeling generous so I will share...
Oatmeal Rosemary Raisin Pecan Bread
Makes 12 small loaves
2 cups sugar
6 Tablespoons I Can't Believe It's Not Butter, stick
1 cup currants
2 cups golden raisins
3 cups milk, scalded
2 teaspoons Lavencedora pure Mexican vanilla, only kind I will use
3 large eggs
1 1/2 cups quick oats
4 cups all purpose flour
2 teaspoons salt
2 tablespoons double acting baking powder
3 Tablespoons chopped fresh rosemary
2 cups coarsely chopped pecans
Place milk in a saucepan on the stove, over medium-high heat. Warm milk until it scalds 180 degrees F. Place golden raisins and currents in scalded milk. Let cool to the side.
Preheat the oven to 350 degrees. Spray 12 small loaf pans with baking spray. Place the pans on a large baking sheet.
In a large bowl, beat the sugar and the butter. Add the eggs one at a time. Add the vanilla. In another large bowl, combine the oats, flour, salt, baking powder, and rosemary. Mix to evenly distribute the ingredients. Combine the dry ingredients with the wet ingredients and milk/raisin mixture. Evenly distribute between small loaf pans. (about 1 cup) Smooth tops. Place in oven on baking sheet and bake for 25 to 30 minutes or until the centers test clean. Remove from oven and let rest for 5 minutes. Remove from pans and continue to cool completely on a wire rack. Enjoy!
One Perfect Bite: Three Savory Quick Breads the French Way
One Perfect Bite: Three Savory Quick Breads the French Way
Oh my this is so yummy looking. I know I will have to make at least one of these today. The herb bread looks really good. Decisions Decisions Decisions!
I will blog back with my photos when finished baking today.
Oh my this is so yummy looking. I know I will have to make at least one of these today. The herb bread looks really good. Decisions Decisions Decisions!
I will blog back with my photos when finished baking today.
Saturday, March 12, 2011
Philadelphia Cooking Creme HOUSE PARTY!
So today is the day that I am hosting another really fun and yummy House Party. I have chosen 4 recipes. They taste really yummy and we have taste tested each of them. They are so easy and look really good on a presentation stand-point. Here are the yummy recipes. I hope you try and enjoy them as much as we do...
Creamy Chicken Enchiladas
Serving 6-8
1 can (14.5 ounce)petite diced tomatoes, drained really well
1 container Philadelphia Cooking Creme Santa Fe Blend
3 large chicken breasts, poached, cooled, shredded or chopped
10 flour tortillas (8 inches)
1 cup Monterey Jack cheese, shredded
1 pint whole cream
Poach Chicken Breast in water with cilantro, peppercorns and salt. Let cool and shred or chop.
In a bowl, combine drained diced tomatoes, Santa Fe Cooking Creme, and chicken pieces. Scoop about 1/3 cup of mixture onto each flour tortilla. Place fold down in a baking dish that has been sprayed with cooking spray. Repeat with remaining chicken and tortillas. Pour whole cream over the top of the enchiladas and top with grated cheese. Bake for 30 to 45 minutes or until the top is bubbly. Serve with sour cream and salsa.
Italian Cheese & Herb Arugula Pizzas
servings 6
1 large red onion, sliced thinly
1 tablespoon olive oil
3 tablespoons brown sugar
3 tablespoons balsamic vinegar
pinch salt
6 whole wheat tortillas (8-inch)
Philadelphia Italian Cheese & Herb Cooking Creme
arugula
red pepper flakes
Goat Cheese, to crumble
Place red onions and olive oil into your Green Pan Signature Series Steel Skillet. Cook over medium-high heat for about 3 minutes. Once onions begin to sizzle, reduce heat to Medium-low. Sprinkle with a pinch of salt. Cook for about 8-10 minutes until onions begin to brown/caramelize. Preheat the oven to 450 F Degrees. Spread about 1 tablespoon Philadelphia Italian Cheese and Herb Cooking Creme over the tortilla. Top with carmelized onions, arugula, and crumbled goat cheese. You can lightly dust with red pepper flakes. Place on a baking sheet and bake for 7 - 10 minutes. Serve immediately.
Savory Garlic Artichoke Spinach Dip
Servings 6-8
1 jar (6-ounces)marinated artichoke hearts
Philadelphia Cooking Creme Savory Garlic
1 cup grated mozzarella cheese
1/2 cup parmesan cheese
1 box (10 ounces) chopped frozen spinach
1 clove garlic roasted
bread or bread bowl
Thaw and squeeze spinach dry. Combine spinach, Philadelphia Cooking Creme Savory Garlic, mozzarella cheese, Parmesan cheese, and roasted garlic together. Place in center of Round Loaf of Bread that has been hollowed out. Place in 350 F Degree oven wrapped in foil for about 15 minutes or until bubbly. Serve with additional bread and or chips to serve.
Creamy Bruschetta Pasta
Servings 6
1 pound salted, cooked, drained bow-tie pasta
1 can (15 ounces) petite diced tomatoes, drained well
2 cloves roasted garlic, mashed
1/4 cup basil, chiffonade
Philadelphia Cooking Cream Original
1 tablespoon balsamic vinegar
Parmesan Cheese to serve
Cook and drain pasta. While pasta is cooking, in a large skillet combine drained tomates, roasted garlic, basil and balsamic vinegar. Salt and pepper to taste. Cook over Medium-High heat for about 5 minutes. Add Cooking Cream to tomato mixture and toss with fresh hot pasta. Add Parmesan Cheese to serve.
Creamy Chicken Enchiladas
Serving 6-8
1 can (14.5 ounce)petite diced tomatoes, drained really well
1 container Philadelphia Cooking Creme Santa Fe Blend
3 large chicken breasts, poached, cooled, shredded or chopped
10 flour tortillas (8 inches)
1 cup Monterey Jack cheese, shredded
1 pint whole cream
Poach Chicken Breast in water with cilantro, peppercorns and salt. Let cool and shred or chop.
In a bowl, combine drained diced tomatoes, Santa Fe Cooking Creme, and chicken pieces. Scoop about 1/3 cup of mixture onto each flour tortilla. Place fold down in a baking dish that has been sprayed with cooking spray. Repeat with remaining chicken and tortillas. Pour whole cream over the top of the enchiladas and top with grated cheese. Bake for 30 to 45 minutes or until the top is bubbly. Serve with sour cream and salsa.
Italian Cheese & Herb Arugula Pizzas
servings 6
1 large red onion, sliced thinly
1 tablespoon olive oil
3 tablespoons brown sugar
3 tablespoons balsamic vinegar
pinch salt
6 whole wheat tortillas (8-inch)
Philadelphia Italian Cheese & Herb Cooking Creme
arugula
red pepper flakes
Goat Cheese, to crumble
Place red onions and olive oil into your Green Pan Signature Series Steel Skillet. Cook over medium-high heat for about 3 minutes. Once onions begin to sizzle, reduce heat to Medium-low. Sprinkle with a pinch of salt. Cook for about 8-10 minutes until onions begin to brown/caramelize. Preheat the oven to 450 F Degrees. Spread about 1 tablespoon Philadelphia Italian Cheese and Herb Cooking Creme over the tortilla. Top with carmelized onions, arugula, and crumbled goat cheese. You can lightly dust with red pepper flakes. Place on a baking sheet and bake for 7 - 10 minutes. Serve immediately.
Savory Garlic Artichoke Spinach Dip
Servings 6-8
1 jar (6-ounces)marinated artichoke hearts
Philadelphia Cooking Creme Savory Garlic
1 cup grated mozzarella cheese
1/2 cup parmesan cheese
1 box (10 ounces) chopped frozen spinach
1 clove garlic roasted
bread or bread bowl
Thaw and squeeze spinach dry. Combine spinach, Philadelphia Cooking Creme Savory Garlic, mozzarella cheese, Parmesan cheese, and roasted garlic together. Place in center of Round Loaf of Bread that has been hollowed out. Place in 350 F Degree oven wrapped in foil for about 15 minutes or until bubbly. Serve with additional bread and or chips to serve.
Creamy Bruschetta Pasta
Servings 6
1 pound salted, cooked, drained bow-tie pasta
1 can (15 ounces) petite diced tomatoes, drained well
2 cloves roasted garlic, mashed
1/4 cup basil, chiffonade
Philadelphia Cooking Cream Original
1 tablespoon balsamic vinegar
Parmesan Cheese to serve
Cook and drain pasta. While pasta is cooking, in a large skillet combine drained tomates, roasted garlic, basil and balsamic vinegar. Salt and pepper to taste. Cook over Medium-High heat for about 5 minutes. Add Cooking Cream to tomato mixture and toss with fresh hot pasta. Add Parmesan Cheese to serve.
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