Breads/Baked Goods
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Whipped Ricotta Toast
Ricotta toast is sort of a trend right now. One of my favorite TikTok influencers (BeautyOfTheFoodie) made this and I HAD to try it. I’m so glad I did because- WOW! I had it three days in a row. It’s that good! Try it Ingredients:Slice of bread, toasted1.5 cups of ricotta cheese1/2 cup of heavy cream6-8 cherry tomatoes, quarteredolive oilParmesan cheese, fresh gratedsalt and pepper, to tastered pepper flakes, to tastebasil, to tasteItalian seasoning, to tastegarlic clove, mincedMike’s Hot Honey, to taste Instructions: Quarter tomatoes and toss with olive oil, minced garlic, a tablespoon of freshly grated Parmesan, salt, pepper, basil and Italian seasoning. Set aside. Whip heavy cream until…
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Garlic Bread
Ingredients:1 loaf of French bread1/2 cup of salted butter, softened2 tablespoons of olive oil1 tablespoon of dried basil1 teaspoon of dried oregano1/2 cup grated Parmesan cheese4 cloves of minced garlic1/2 teaspoon of salt1/4 teaspoon of black pepper Directions:Slice the bread in half lengthwise and place on a cookie sheet. In a small bowl, mix together the softened butter, olive oil, basil, oregano, Parmesan cheese, garlic, salt, and pepper. Spread the butter mixture on both halves of the bread. Bake at 350 for 8 minutes and then broil until brown and crispy. Slice into individual servings.
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Cornbread
Ingredients:2 boxes of Jiffy corn muffin mix4 eggs beaten3/4 cup melted butter1 package frozen corn (12 ounces)1 medium onion, diced1 cup cottage cheese1 pinch of sugar Directions:Preheat oven to 375 degrees. Combine all ingredients and mix well — it will be thicker than you expect. Pour into buttered 9″ x 13″ casserole dish. Bake in oven for 35-40 minutes until golden brown. This cornbread is very moist and dense. Let it cool for 10 minutes for best flavor.
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Buttermilk Biscuits
Ingredients:2 1/2 cups all-purpose flour2 tablespoons baking powder1 teaspoon salt1/2 cup cold butter, cubed1 cup cold buttermilk Directions:Preheat oven to 425°F. In a large mixing bowl, whisk together flour, baking powder, and salt. Add butter and cut in with a pastry blender until pea-size clumps form. Create a well in the center of the mixture by pushing the mixture toward the sides of the bowl. Pour buttermilk into the well. Mix gently with a fork until JUST combined. Turn the dough out onto a floured surface and create a rectangle using your hands. Fold the dough into thirds (like folding a letter). (Fold left side over center, then right side,…
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Buttered Rosemary Rolls
Y’all. These are SINFUL. Like so dang good. Make them STAT! Everyone you serve them to will think you’re an amazing bread maker. Tricks on them…they are frozen, but no one will know! Ingredients:Rhodes Brand frozen rolls (Walmart sells these)melted, salted butterfresh chopped Rosemary (you really need the fresh stuff here)course sea salt Directions:Spray a cast iron skillet with cooking spray (or coat with olive oil). Place frozen rolls in the skillet, leaving plenty of room for rising. Cover and allow to rise for several hours (I usually put mine on top of my stove and cover with a towel before going to work). After rising, brush rolls with melted…
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Broccoli Cornbread
Ingredients:1 small yellow onion, chopped3 large eggs, lightly beaten1 cup cottage cheese, well drained1 teaspoon salt1-8 ounce package of corn muffin mix1/2 cup butter, melted1-10 ounce package of frozen chopped broccoli, thawed & drained (about 1/2 cups) Directions:Preheat the oven to 400 degrees F. Grease a 8×8 pan. Cook onions on medium low heat over oil, until translucent. Remove from heat and let cool. Stir eggs, cheese, salt together till combined. Add corn muffin mix, butter, broccoli, and cooled onions. Pour mixture into baking dish and bake for 25-35 minutes, or until golden brown. Let stand for 5 minutes before removing pan.
