Bread

Cinnamon Swirl Bread

5:44 AM



Cinnamon Swirl Bread


Cinnamon Mix

1/2 cup granulated sugar

1 Tablespoon ground cinnamon


Bread 

2 cups all purpose flour 

1 teaspoon baking soda

1/2 teaspoon salt

1 large egg, at room temperature

3/4 cup granulated sugar

1/3 cup (vegetable oil

1/3 cup sour cream (or plain yogurt/Greek yogurt)

2/3 cup whole milk

1  1/2 teaspoons pure vanilla extract

vanilla glaze, optional 


Glaze 

1 cup confectioners’ sugar, sifted (sift after measuring)*

2–3 Tablespoons milk or heavy cream

1/2 teaspoon pure vanilla extract

optional: pinch of salt

(Instructions for glaze- Whisk the confectioners’ sugar, milk or heavy cream, and vanilla extract. Taste, then add a pinch of salt if desired.)


Preheat oven to 350°F. Spray a 9×5 inch loaf pan with nonstick spray. In a small bowl mix the sugar and cinnamon together. Set aside. In a large bowl whisk together the flour, baking soda, and salt. In a medium bowl, whisk the egg and 3/4 cup (150g) granulated sugar together until combined. Whisk in the oil, sour cream, milk, and vanilla extract. Pour the wet ingredients into the dry ingredients, then whisk to completely combine. Avoid over-mixing. You will have about 3 cups of batter. Pour/spread half of the batter into prepared loaf pan. Sprinkle almost all of the cinnamon sugar evenly on top (reserve about 2 Tablespoons for topping). Carefully pour/spread remaining batter evenly on top. Sprinkle with the rest of the cinnamon sugar. Using a knife, make a large swirl down the loaf pan. Bake the bread for 50 minutes to 1 hour, covering loosely with foil about halfway through to prevent the top from over-browning. Bread is done when a toothpick inserted in the center comes out clean. Poke the center of the bread with a toothpick. Cool bread completely in the pan set on a wire rack. Drizzle with icing, if using. 

Dips

French Onion Dip

9:00 AM




French Onion Dip

3 tablespoons olive oil
1 pound onions, diced
1 teaspoon kosher salt, divided
1 1/2 cups sour cream
3/4 cup mayonnaise
1/4 teaspoon garlic powder
1/4 teaspoon white pepper, freshly ground

Place the oil, onions and 1/2 teaspoon salt in a 10-inch saute pan over medium heat. Cook, stirring occasionally, until the onions are golden brown, about 20 minutes. Remove from the heat and set aside to cool for 15 minutes. Place the remaining ingredients and the remaining 1/2 teaspoon salt in a medium mixing bowl, add the cooled onions and stir to combine. Refrigerate for at least 1 hour and stir again before serving.

Cheddar Cheese

Crispy Cheddar Chicken

8:00 AM



Crispy Cheddar Chicken

4 large chicken breasts
1 1/2 sleeves Ritz crackers
1/4 tsp. salt
1/8 tsp. pepper
1/2 cup whole milk
3 cups shredded cheddar cheese
1 tsp. dried parsley
1 can cream of chicken soup 
2 tbsp. sour cream
2 tbsp. butter

Preheat oven to 400 degrees. Crush crackers. Cut each chicken breast into 3 large pieces. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the salt and pepper into the cracker crumbs and stir the mixture around to combine. Dip each piece of chicken into the milk and then the cheese. Press the cheese into the chicken with your fingers. Then press the cheesy coated chicken into the cracker crumbs and press it in. Spray a 9×13 pan with cooking spray and lay the chicken inside the pan. Sprinkle the dried parsley over the chicken. Cover the pan with foil and bake at 400 degrees for 35 minutes. Remove the foil, bake for an additional 10-15 minutes, or until the edges of the chicken are golden brown and crispy. In a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken. Sprinkle with additional parsley.