My Dad has been making this easy focaccia bread recipe for years. He always makes extra loaves to share with coworkers, friends and neighbors. It’s one of the most requested recipes he makes. Well, that and his Famous Captain Crunch Fried Chicken, of course!
In this easy Buffalo Cheesy Pizza Bread recipe, pizza dough is topped with garlic butter, buffalo sauce and cheese, rolled up, then topped with more buffalo garlic butter and Italian seasoning to create the ultimate game day or party appetizer!
There’s no denying my love of buffalo sauce at this point in my life!
Today’s recipe for Buffalo Cheesy Pizza Bread is an all-time party favorite that originally appeared in my cookbook 5 years ago. It’s been such a hit at parties over the last few years, that I had to share it on the blog!
Leftover Thanksgiving turkey & cranberry sauce is made into a delicious pull apart bread recipe filled with mozzarella cheese & topped with rosemary butter!
Thanksgiving weekend has officially come to an end and if you’re like me, you probably have a refrigerator full of leftover turkey. Now it’s time to take that leftover turkey and re-purpose it into this delicious pull apart bread recipe filled with turkey, cranberry sauce and mozzarella cheese!
It’s so easy to make, it only takes 10 minutes to prep and it’s definitely a crowd-pleaser! The melted rosemary butter poured over the bread really sets this recipe over the top!
This slow cooker cornbread recipe makes preparing cornbread easy without the use of an oven, and it only takes 10 minutes to prep!
With chili and soup season in full swing, I felt like it was time to introduce a new cornbread recipe to dip in, crumble on and serve with all of those deliciously warm soups and chilis!
Now I know that you all are familiar with making soups and chilis in the slow cooker, but have you ever made slow cooker cornbread? It’s so easy, frees up space in the oven and makes a perfectly moist cornbread in no time at all!
If your oven is full of turkey, stuffing and brussels sprouts this Thanksgiving, how are you going to bake your cornbread? That’s right, in the slow cooker!
Fresh blackberries and serrano peppers add sweet, tangy and spicy flavors to this quick and easy homemade cornbread recipe.
Growing up in Oklahoma, cornbread was a regular staple in our house, at my grandmas house, at my great grandmas house, pretty much everyone in the fam was serving up cornbread as a side dish with everything from chili to roast!
For years I’ve been whipping up this Jalapeno Cheddar Cornbread recipe to go with just about everything, but today I’m putting a twist on my classic cornbread recipe!
The two main ingredients for the dish are: sausage and potato bread.
The first time around I bought a loaf of potato bread at the store, but because my Rosemary Focaccia Bread came out so amazingly I have been on a serious homemade bread kick! Thus, I made my own potato bread for the sausage stuffing balls!
Ingredients (makes 2 loaves)
1 lb baking potatoes
1 1/2 cups milk
1 1/2 cups water
2 1/4 oz packages active yeast
6 cups flour (divided)
3 tbsp granulated sugar
1 tbsp salt
2 tbsp shortening
Start by peeling and chopping the potatoes into cubes.
Bring 1 1/2 cups milk and 1 1/2 cups water to boil in a medium saucepan.
Add the cubed potatoes.
Boil uncovered for 13-15 minutes or until potatoes are fork tender.
After potatoes are cooked, remove pan from the heat but do NOT drain the potatoes. After they have cooled down to a warm, but no longer boiling temperature, measure out 1/2 cup of the liquid.
Place the 1/2 cup of liquid in a large mixing bowl and pour the yeast on top.
Next, mash the remaining liquid into the potatoes.
Add the mashed potatoes to the yeast mixture.
Next, add 2 cups of flour.
Then add the sugar, salt and shortening.
Beat with an electric mixer on high for 2 minutes.
Stir in the remaining 4 cups of flour by hand.
Place the dough on a lightly floured surface and knead for 10 minutes.
Next, place the dough in a large oiled bowl and turn to oil each side.
Cover the bowl with a lid or plastic wrap.
Let rise for one hour or until the dough has doubled in size.
Remove the dough from the bowl, punch down and separate into two equal loaves. Place each loaf in a loaf pan or shape into a loaf and place on a baking stone (I did one of each just to see how they would turn out, both worked great!)
Cover again and allow to rise for an additional 30 minutes. Meanwhile, pre-heat the oven to 375°F.
For the final step, remove the cover and place the bread in the oven for 40 minutes.
This rustic potato bread recipe is thick and hearty, while still remaining light and fluffy inside!