Food Fun Family

Muffins and Quick Breads – Delicious Dishes Recipe Party #113

Lolli — Tue, 24 Apr 2018 11:00:04 +0000

It’s funny that we chose to feature muffins and quick breads this week because I just finished off the last slice of banana nut bread that I made yesterday. I did a little happy dance this weekend when I realized that we had over-ripe bananas – finally! The rest of the family has been eating them too quickly for me to have any brown bananas to use for bread.

Thank goodness I finally had those bananas. The bread was delicious! I think I may have to keep our kitchen stocked with quick breads for the rest of the week. I want to try ALL of these!

Welcome to Delicious Dishes Recipe Party! In case you’re new to the party, here’s what you need to know:

Delicious Dishes is a weekly link party where bloggers can share their most delicious recipes while checking out the amazing recipes that other bloggers are sharing.

Each link you share here will be seen on each of the hostess’ blogs listed below >>

Food Fun Family – Blog / Facebook / Pinterest

She Saved – Blog / Facebook / Pinterest

Walking on Sunshine Recipes – Blog / Facebook / Pinterest

5 Minutes for Mom – Blog / Facebook / Pinterest

This Mama Loves – Blog / Facebook / Pinterest

Clever Housewife – Blog / Facebook / Pinterest

Bunny’s Warm Oven –Blog / Facebook / Pinterest

Each week we will be featuring our favorite recipes from the week before and pinning them to our Delicious Dishes Pinterest board.

We hope you’ll have fun with our party…we know we will!

The Recipes with the Most Clicks Last Week Were…

#1: Easy Roast Chicken from Hardly a Goddess

#2: Healthy Dinner Ideas from Easy Holiday Ideas

#3: One Layer Fudge Cake from That Skinny Chick Can Bake

Delicious Dishes Party Favorites from Last Week:

These are the recipes that the hosts loved the most…

I loved Almond Poppy Seed Muffins from Gluesticks Blog

Lois loved Pecan Pie Muffins from Joyful Homemaking

Brett loved Lemon Pound Cake Muffins from Simply Stacie

Susan loved Orange Lemon Pound Cake from Eat Move Make

Keri Lyn loved Blueberry Streusel Muffins from Sugar Spice and Family Life

Emily loved Monkey Bread Muffins from Our Table for Seven

Mary loved Blueberry Swirl Pound Cake from Kleinworth and Co.

Follow us along on our Pinterest board. We pin a ton of recipes that are shared to our linky party each week. So get your recipes ready. We can’t wait to see what’s cooking in your kitchen this week.

Now let’s get this party started!

An InLinkz Link-up

Homemade Bread Recipes – Delicious Dishes Recipe Party #105

Lolli — Tue, 27 Feb 2018 12:00:01 +0000

Hey guys!

What a week this has been! I traveled back home mid week just in time to be totally knocked down with the flu. I’m still far from 100%, but I’m doing so much better (at this point, being able to EAT is way better than I was 2 days ago!).

Since it’s the end of the month, I’m pushing to make another BIG goal for my LuLaRoe business before the end of the day Wednesday, so I need everyone’s help! All orders placed and paid for before 10pm ET Wednesday will receive FREE shipping and a FREE pair of leggings! No FB group to join (unless you want to! I always welcome new members!). Every purchase makes a difference and directly helps my family. I appreciate it! SHOP HERE

And now on to this week’s Delicious Dishes Recipe Party!

Each link you share here will be seen on each of the hostess’ blogs listed below >>

Food Fun Family – Blog / Facebook / Pinterest

She Saved – Blog / Facebook / Pinterest

Walking on Sunshine Recipes – Blog / Facebook / Pinterest

5 Minutes for Mom – Blog / Facebook / Pinterest

This Mama Loves – Blog / Facebook / Pinterest

Clever Housewife – Blog / Facebook / Pinterest

Bunny’s Warm Oven –Blog / Facebook / Pinterest

Each week we will be featuring our favorite recipes from the week before and pinning them to our Delicious Dishes Pinterest board.

We hope you’ll have fun with our party…we know we will!

The Recipes with the Most Clicks Last Week Were…

#1: Recipes Using Cherries from 3 Boys and a Dog

#2: Red Wine Meatloaf from This Gal Cooks

#3: Ultimate Thin Mint Brownies from Delightful E Made

Delicious Dishes Party Favorites from Last Week:

These are the recipes that the hosts loved the most…

I loved Copycat Texas Roadhouse Rolls from Coupons and Freebies Mom

Lois loved Bread Machine Dinner Rolls from Our Table for Seven

Brett loved Amish Friendship Bread with No Starter from Embellishmints

Susan loved Garlic and Herb Pull Apart Bread from Cincy Shopper

Keri Lyn loved Sweet Potato Dinner Rolls from Bunny’s Warm Oven

Emily loved Mango Oatmeal Bread from Treat and Trick

Mary loved Cheese Streusel Bread from The Not So Creative Cook

Now let’s get this party started!

An InLinkz Link-up

Homemade Crescent Rolls

Lolli — Thu, 02 Apr 2015 13:20:32 +0000

These crescent rolls were present, thanks to my Aunt Connie, at just about every family holiday get-together and dinner we had when I was growing up. I have continued to make these rolls for every holiday for the last 20 years. You’d think I’d have the recipe memorized at this point, but I still have to pull out the worn and tattered recipe card every time.

And every time I make these rolls, year after year, I kick myself for not taking pictures and posting the recipe to my site so I could have the recipe online. The problem? I’m always so busy making a huge family meal and sticking on task that I rarely ever pull out my camera to get shots of the process or even the final product. Luckily, I grabbed a few pictures of the crescent rolls last time I made them….just in time to make a couple new batches of rolls for Easter dinner.

I always make at least 2 recipes of crescent rolls per meal so that we have plenty to eat at dinner and then the next day (or two) with leftovers. They are wonderful with some leftover ham or turkey in mini sandwiches!

5.0 from 1 reviews

Crescent Rolls

Prep time

2 hours

Cook time

10 mins

Total time

2 hours 10 mins

Author: Lolli

Recipe type: bread

Serves: 3 dozen

Ingredients

2 tablespoons yeast
2 cups warm water
⅓ cup sugar
⅓ cup shortening
2 teaspoon salt
⅔ cup dry milk
1 egg
5 to 6 cups flour

Instructions

Mix yeast and warm water in a small bowl and let stand 5 minutes in a warm place.
Add sugar, shortening, salt, dry milk, egg, and 2 cups flour to large mixing bowl. Stir, then add yeast/water. Beat together until smooth.
Gradually add an additional 3-4 cups flour til soft dough is formed. Knead for a few minutes in mixer or by hand.
Place dough in large bowl that has been sprayed with non-stick cooking spray. Cover with plastic wrap and a clean towel let rise in a warm place for about an hour.
Punch down: divide dough into thirds. Roll out a third of dough into a circle on a floured surface, about 10-12 inches wide; cut into 12 pie-shaped pieces (I use a pizza cutter).
Starting at wide end, roll up each triangular piece into a crescent. Place on greased baking sheet, tucking end point in at the bottom. Repeat with remainder of dough. Let rise til doubled, about 30 minutes or more.
Bake at 400° F for 8-10 minutes. Let cool on baking sheet for a few minutes and then remove to a cooling rack.

Banana Nut Bread

Lolli — Mon, 28 Apr 2014 15:12:00 +0000

I have a secret to confess.

I was never a huge fan of banana bread. I have never been a huge fan of bananas…

But my husband adores banana bread and since we always have bananas in the house, we inevitably have an unending source of ripe bananas with which to make fresh banana bread. Since I hate wasting food, and since I know that my family loves banana bread, I decided years ago that I would try making banana bread until I found a recipe that I could enjoy as much as the rest of the family.

Luckily, I have discovered the secret to making banana bread that I love. And I’m going to share it with you.

Do you want to hear my secret? Click below for the recipe!

Carrot and Zucchini Muffins With Oatmeal Crumble Topping

Lolli — Mon, 31 Mar 2014 14:49:57 +0000

Zucchini bread is my absolute favorite kind of bread to make (and eat). For days, I was eyeing the zucchini in my fridge that I had bought to use for a dinner meal (have you seen the sausage and zucchini biscuits that I posted last week?), wishing that I had bought extra zucchini to make bread.

At the end of the day, I was left with a single zucchini…not enough to make a full batch of bread, but enough to inspire me to try something new. I decided to add an equal amount of shredded carrots – another vegetable I love in baked goods.

Wow! The combination was better than I expected, and based on how fast the batch disappeared, I’d say that the family loved them, too.

Carrot and Zucchini Muffins With Oatmeal Crumble Topping

4.7 from 3 reviews

Carrot and Zucchini Muffins

Prep time

15 mins

Cook time

25 mins

Total time

40 mins

Author: Lolli

Ingredients

⅔ cups vegetable oil
2 eggs
½ cup granulated sugar
½ cup brown sugar
1 teaspoon vanilla
½ teaspoon grated orange peel
2 cups flour
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
2 teaspoons cinnamon
½ teaspoon nutmeg
½ cup grated carrots
½ cup grated zucchini (patted dry with a paper towel)
Topping:
¼ cup sugar
½ cup oatmeal
½ teaspoon cinnamon
2 tablespoons butter, room temperature

Instructions

Line a muffin tin with cupcake liners or spray with nonstick cooking spray. Preheat oven to 350°.
Mix vegetable oil, eggs, sugars, vanilla, and orange peel in a large mixing bowl.
Sift dry ingredients together in a separate bowl. Add dry ingredients to bowl with wet ingredients and mix thoroughly.
Gently fold in grated carrot and zucchini.
Add batter to muffin tin; fill cups about ⅔ full.
In a small bowl, mix topping ingredients. Crumb toppings work best if the butter is NOT melted. I like to "knead" the crumb mixture with my hands to get it nice and crumbly. Sprinkle generously on top of each of the filled muffin cups.
Bake at 350° for about 25 minutes, or until toothpick inserted in center comes out clean. Let cool on a wire rack.

Enjoy!

If the recipe and pictures haven’t convinced you to make these muffins yet, let me just leave you one last hook. See the inside…moist and delicious! And with 2 veggies inside, they’re healthier than the average muffin! You can’t beat a healthy breakfast recipe that tastes great and is perfect for on-the-go eating, right?

Cranberry Cream Cheese Braided Bread

Lolli — Mon, 10 Mar 2014 21:00:58 +0000

This is a sponsored conversation written by me on behalf of General Mills® via Burst Media. The opinions and text are mine.

I love any excuse to bake. Birthdays, holidays, get-togethers with friends….no matter what the occasion, I love to make nice-looking and good-tasting food for other people. March is an exciting time – I’ve got a birthday to celebrate (big party coming up!), the weather will *hopefully* be warming up very soon, and college basketball games will be starting, with all of the HOOP-la that games create.

This past weekend, two of my teens and I headed out to Food Lion® to stock up on some of our favorite General Mills products (teens love to pick out their favorite treats just as much as little kids do)! I am excited to announce the amazing deal that is going on now through March 16.

General Mills MVP Special #FoodLionSale

Buy 10 General Mills products in one visit and get $5 off your next visit when you use your Food Lion® MVP Card. Coupon is available from March 3rd – 16th; coupon expires on March 30th.

Participating General Mills products will have a shelf tag on them in the store for the duration of the campaign so you can always tell which items qualify for the promotion.

While I was at Food Lion® with my kids, I was amazed at how many of our favorite products are made by General Mills. Among the many General Mills’ products that I put into my cart the other day, one of them stood out to me as the catalyst to a recipe that I wanted to try. I’d recently seen braided breads all over Pinterest, but I had never made one myself. I love to create food that will impress a crowd (especially when we’re talking about big games and parties) and braided breads are impressive!

This recipe was a lot easier than I thought it would be, and I was thrilled with how well it turned out. The hardest part of braided bread is always making the dough, but using the pre-made pizza crust was so easy and delicious, too. Ready for the recipe?

Cranberry Cream Cheese Braided Bread

Ingredients:

1 Pillsbury® pizza crust
1 egg white, lightly beaten
Cream cheese filling:
4 ounces cream cheese, room temperature
2 tablespoons sugar
½ teaspoon vanilla
Cranberry filling:
½ cup chopped fresh cranberries
¼ cup brown sugar
2 tablespoons chopped walnuts
1 ½ teaspoons shredded orange peel
¼ teaspoon cinnamon
¼ teaspoon nutmeg
1/8 teaspoon ground cloves

Orange cream cheese glaze:
2 ounces cream cheese, room temperature
2 tablespoons milk
1 cup powdered sugar
½ teaspoon shredded orange peel
½ teaspoon vanilla

Directions:

In a small bowl, mix cream cheese, sugar, and vanilla.
In another bowl, mix cranberries, brown sugar, walnuts, orange peel, and spices.
Spread Pillsbury® pizza crust on a greased cookie sheet. Gently press dough to the edges of the cookie sheet.
Spread cream cheese mixture over the middle third of the pizza dough. Cover cream cheese with cranberry mixture.
Using a sharp knife, cut one-inch strips of dough on each side of the filling. Alternately cross the strips over the middle to create a braided look. Tuck ends under to seal the loaf.
Brush loaf with beaten egg white.
Bake at 375° for 20 minutes, or until golden brown.
Mix orange cream cheese glaze in a small bowl until smooth. Drizzle over hot loaf.
Let loaf cool and cut into slices.

Connect with Food Lion®:

• Website: https://www.foodlion.com/
• Twitter: https://twitter.com/foodlion
• Facebook: https://www.facebook.com/foodlion

Enter to win a $50 Food Lion® Gift Card:

One Better in Bulk reader will win a $50 Food Lion® Gift Card. Giveaway will end at midnight on 3/28/2014 and a winner will be chosen at random and notified by email. Enter on the Rafflecopter form below. Good luck!

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This is a sponsored conversation written by me on behalf of General Mills® via Burst Media. The opinions and text are mine.

This is a sponsored conversation written by me on behalf of General Mills® via Burst Media. The opinions and text are mine.

Whole Wheat Bread {and Wheat Tortillas}

Lolli — Fri, 30 Aug 2013 20:34:31 +0000

I made my family’s favorite whole wheat tortillas to go along with dinner the other night (along with a few loaves of whole wheat bread on the side) and was shocked when I realized that I had never shared my favorite bread recipe here. I made everyone in the family wait to eat the bread until I was able to snap a few pictures of them in the daylight (in other words, I tortured them).

I have tried many whole wheat bread recipes in the past and keep coming back to this one. It turns out perfect nearly every time. I use a KitchenAid mixer to knead my dough, but just remember that this recipe or any bread recipe can be made without fancy kitchen equipment – you just need strong hands and a little bit of time.

Breads will turn out differently based on a number of factors: the quality of the wheat (my best breads are made with wheat that I have ground that same day, but I don’t always have the time to grind wheat and then make bread on top of that), the humidity and temperature in the house where it’s baked, and the type and flavor of honey that is used. Bread is one of those things that improves with practice. You’ll learn what amounts and ingredients work best for your kitchen and tastes as you make it regularly.

And, remember….even an “ugly” loaf of bread still tastes and smells amazing.

Lolli’s Favorite Whole Wheat Bread Recipe

5.0 from 1 reviews

Whole Wheat Bread {and Wheat Tortillas}

Prep time

2 hours 10 mins

Cook time

30 mins

Total time

2 hours 40 mins

Author: Lolli

Ingredients

1 Tbs yeast
¼ cup warm water
1 tsp sugar
¼ cup vegetable oil
¼ cup honey
2 ½ cups hot water
1 Tbs. Salt
7-8 cups whole wheat flour

Instructions

Soften 1 Tbs yeast in ¼ cup warm water and 1 tsp sugar for 10-15 min. until spongy (in small bowl).
Mix together in large bowl (or your KitchenAid mixer): ¼ cup oil, ¼ cup honey, 2½ cups hot water, and 1 Tablespoon salt.
Add 5 cups wheat flour and mix well.
Then add the yeast mixture and 2-3 cups flour.
Knead or mix in a stand mixer.
Let rise in a warm place (in a greased bowl, covered with plastic wrap and a towel)--1 hour or until doubled.
Split the dough in half and form into two loaves. Place into two greased bread pans, cover with plastic wrap, and let rise in a warm place until the dough reaches the top of the pans.
Bake (uncovered) at 375° for 30-35 minutes. Cool on a rack…but be sure to eat a piece while it’s hot!

Notes

You can add a Tablespoon of gluten with your flour to improve the elasticity of your bread if you'd like. And feel free to experiment with replacing a cup or two of wheat with all-purpose white flour - sometimes that makes a huge difference!

VARIATION: (how we make this a meal) After the first rising, I split the dough in half and form a loaf (or 2-3 smaller loaves) and set that aside to rise a second time. I then use the second half of the dough to make thick whole wheat tortillas (no second rising is needed!).

All you do is break off a small handful of dough (about the size of half a cup…but size really doesn’t matter) and roll it out into a flat circle (you want it to be thin!). TIP: Spray a cutting board AND your rolling pin with non-stick cooking spray before rolling your tortillas out for best results.

Place one circle of dough at a time onto a heated (medium-high) DRY skillet (no oil needed). Heat on each side for approximately 2 minutes (time may vary with your stove–just watch for the bubbles and golden brown color).

Fill heated tortillas with tuna, lunch meat, chicken salad, or anything else you might put into a sandwich or use them instead of rolls alongside your favorite meal. My kids go crazy over these!

Perfect Pumpkin Bread Recipe

Lolli — Wed, 10 Oct 2012 15:07:03 +0000

Once October hits, it’s officially time to bring out the pumpkins. There are so many things you can do with pumpkin, but one of my favorites (and easiest) ways to cook pumpkin is to bake up a loaf of pumpkin bread or a batch of pumpkin chocolate chip muffins.

5.0 from 1 reviews

Perfect Pumpkin Bread Recipe

Prep time

10 mins

Cook time

50 mins

Total time

1 hour

Pumpkin bread is one of my favorite things about the Fall. This bread is extremely moist, and works great as muffins. I like to make one loaf of bread and two dozen muffins...with chocolate chips added. Oh, the possibilities!

Recipe type: bread

Ingredients

1 (15 ounce) can pumpkin puree
4 eggs
½ cup vegetable oil or ½ cup applesauce
½ cup butter, melted
⅔ cup water
1 cup brown sugar
2 cups white sugar
1 tsp vanilla extract
3½ cups all-purpose flour
2 tsp baking soda
1½ teaspoons salt
1 tsp ground cinnamon
1 tsp ground nutmeg
½ tsp ground cloves
¼ tsp ground ginger

Instructions

Preheat oven to 350 degrees F.
Grease and flour two 9x5 inch loaf pans.
In a large bowl, mix together pumpkin, eggs, oil or applesauce, butter, water, sugars and vanilla until well blended.
In a separate bowl, mix together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
Stir the dry ingredients into the pumpkin mixture until just blended.
Pour batter into the prepared pans.
Bake for 45-50 minutes or until toothpick inserted into the center comes out clean.

What’s your favorite way to cook with pumpkin?