This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #KingOfFlavor #FieldToBottle #CollectiveBias
Guys, it’s FINALLY cooling down here in Texas and I’m thrilled because that means we can go outside more – without melting, at least. This means more picnics, barbecues, and get-togethers….and all of those mean tasty food! One great dish to whip up for a fun gathering outside is this delicious Habanero Cheesy Bread – super easy to make, and full of incredible flavor, it’s sure to be a huge hit for any occasion!
If you’re a big fan of regular cheesy bread like I am, you’re going to be thrilled to give this recipe a try because the El Yucateco® sauce enhances the flavor, making it a definite winner in the tasty food category. For this batch, I used their El Yucateco® Green Chile Habanero sauce because I love the green chile flavor mixed with the cheesiness of the bread. Pure deliciousness!
Plus – you could win awesome prizes that’ll help you discover new places!
#KingofFlavorSweepstakes (9/28 to 10/27)
El Yucateco®’s ingredients come from Field to Bottle. It includes no artificial colors, but the same great taste that makes it the King of Flavor since 1968. I grabbed a few from Target – so be sure to stock up next time you’re there running errands. This cheesy bread recipe would be great to try the different flavors with, so don’t be scared to mix it up a bit to see how each kind accents the flavoring in a unique way.
The different flavors they have are:
- El Yucateco® Green Chile Habanero
- El Yucateco® Red Chile Habanero
- El Yucateco® XXX Hot Kutbil-ik
- El Yucateco® Caribbean Habanero
- El Yucateco® Black Label Reserve
- El Yucateco® Chipotle
- El Yucateco® Jalapeno
Maybe I’m dorky, but I love the bottles they come in – they’re so convenient, and you can easily throw it in your purse for on-the-go to your next outing!
Note: makes 1 bread loaf
- 3 cups All-Purpose Flour
- 1 tbsp. Baking Powder
- 1 tsp. Salt
- 2 tbsp. Sugar
- 8 oz. Cream Cheese, softened
- 2 tbsp. El Yucateco® Green Chile Habanero
- 1 cup Milk
- 1 tbsp. Vegetable Oil
- For cheese topping: 1-2 cups Shredded Cheese, 1/4 cup Butter, melted
- Preheat oven to 350 Degrees F. Spray or line a bread pan, set aside.
- Combine the first 8 ingredients (flour, baking powder, sugar, salt, cream cheese, milk, vegetable oil & El Yucateco® sauce) and mix until well-combined and a dough forms. If too sticky, add a little more flour until it’s a nice, doughy consistency.
- Scrape dough into bread pan and bake about 40-50 minutes, or until cooked through. Remove and CAREFULLY (will be very hot) cut a checkered pattern on the top.
- Mix the cheese and butter (you can add a little El Yucateco® sauce if desired), then stuff all over the top of the bread and into the cut parts. Cover with foil and bake about 15 more minutes, or until cheese is melted.
- Allow to cool, then enjoy on your next adventure!
I’m eager to try this with other flavors to see how the taste changes, and to find out which is my favorite!
Check out all that cheesy goodness!
Another perk to this cheesy bread recipe is that you don’t need to let it rise forever (or at all) like some breads – I’m all for quick and easy baking 🙂
Be sure to grab some El Yucateco® sauce the next time you’re at Target so you can whip up this amazing Habanero Cheesy Bread for your next outdoor party or gathering.
What flavor El Yucateco® sauce would YOU use in this recipe?
I’m in Utah visiting my relatives right now, and one thing we’ve enjoyed together is picking fresh berries from my sister’s garden. The kids absolutely LOVE it! We plan to make some freezer jam this week with her tasty raspberries, so I thought it’d be great fun to share 20 Easy Homemade Jam Recipes so you can whip some up for yourself!
Some of the recipes can probably be switched up depending on which product you have available, others may have to wait until a certain type is in season. Either way, there’s plenty of delicious jam recipes to choose from in this list!
- 3 Ingredient Strawberry Chia Jam from wellplated.com
- Slow Cooker Bacon Jam from chilipeppermadness.com
- Blackberry Chia Seed Jam from twopeasandtheirpod.com
- Apple Jam from farmtotablela.com
- Clementine Jam from theviewfromgreatisland.com
- Peach Freezer Jam from recipegirl.com
- Rose Petal Jam from feastingathome.com
- Habanero Nectarine Jam from theviewfromgreatisland.com
- Habanero Pepper Jam from chilipeppermadness.com
- Easy Strawberry Jam Recipe With No Pectin from scatteredthoughtsofacraftymom.com
- Homemade Low Sugar Cinnamon Plum Jam from happyfoodstube.com
- Blueberry Jam With Mint from afarmgirlsdabbles.com
- Triple Berry Refrigerator Jam from pinchofyum.com
- Easy Strawberry Jam (no Pectin) from sweetandsavorybyshinee.com
- Old Fashioned Strawberry Jam Recipe from mypoppet.com.au
- 20-minute Refrigerator Jam from greenhealthycooking.com
- Pear And Ginger Jam (small Batch) from domesticgothess.com
- Apple, Cinnamon And Cranberry Jam In Bread Machine from sourdoughmovement.com
- Homemade Apple Jam from anncoojournal.com
- Canned Vanilla Spiced Pear Butter from thehappyflammily.com
What flavor jam is YOUR favorite?
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone #FreschettaFresh #CollectiveBias
Can I just vent for a minute guys? The past month has been INSANELY busy – more so than the normal holiday-type of busy. Between the regular holiday stuff with parties, school projects, work and pending Christmas break, we’ve also gotten further in our adoption process and hopefully in the next few weeks will be adding 3 kiddos to our family, becoming a family of NINE! Yup, busy. Luckily, we have some tasty Freschetta pizza stocked up in the freezer that we can easily put in the oven, then whip up these Sweet ‘N Spicy Breasticks for a delicious – and easy – dinner!
Since our family has varying tastes, we make sure to have a variety of the yummy flavors offered, like Freschetta Naturally Rising Canadian Bacon and Pineapple or the Freschetta Naturally Rising Pepperoni Pizza. We also always have some Freschetta Naturally Rising 4-Cheese Pizza on-hand for those who like their toppings simple-yet-tasty. Don’t forget to use this awesome Savings Offer HERE and stock up the next time you’re at Walmart to make those extra busy nights a bit easier!
I’ve always loved the undeniably better choice in frozen pizza for when you need a good dinner in a hurry. It’s freshness you can taste, and everyone in our family loves it – I’m certainly grateful for something quick that pleases our whole, big family. They rise naturally because of the perfect blend of 3 grains kneaded and rolled for the dough. And my fellow tomato-lovers will appreciate that the sauce is made using 4 vine-ripened tomatoes. All of that, mixed with 100% REAL provolone and mozzarella cheeses makes for one great meal!
Now you just need to add an amazing side to go along with it – like these delish Sweet ‘N Spicy Breadsticks!
- 1 tbsp. Chili Powder (more or less, depending on how spicy you want it – this is pretty middle)
- 1 tsp. Cumin
- 3 tbsp. Brown Sugar, packed
- Salt & Pepper, to taste
- Olive Oil – roughly 1/4 cup
- Cornmeal or baking spray for pan
- First make your breadstick dough (my dough recipe is here)
- Spread cornmeal on a baking sheet or pizza pan, or just spray it well. Once the dough is ready and risen, roll it out round (or square) to about the thickness of a regular pizza crust, maybe 3/4-1 inch. Place on prepared baking pan. Preheat oven to 350 Degrees F.
- Combine the ingredients together, adding more or less olive oil until it’s moist enough to be spreadable. Use a basting brush (or spatula, whatever you have) to spread it around almost to the edges.
- Bake for about 12-18 minutes, depending on how cooked you want it. I typically do 15 in my oven for cooked-yet-soft breadsticks. Cut and enjoy warm with your pizza!
You can always adjust the amount of chili powder you put in to increase or decrease the level of spiciness. I did the 1 tbsp, and it was just right for the kids – a little kick to it, but still mild and sweet enough that they were asking for seconds! And thirds, and…well, you get the idea.
I’m hoping to get a bit more on top of my schedule by the holiday break (which is fast approaching!) so I can more fully enjoy my family time, especially with everyone bonding when our new kids join in. I’m so glad dinner isn’t one of the things for me to stress about as I’m getting it all done!
Don’t forget the special coupon offer HERE!
Note: originally shared this amazing roll recipe in May 2013. No text except this blurb have been changed from the original posting.
This is our current situation: we just moved here in January, and are building a house. While that’s happening, we’re living in a small apartment with a one-person-only-or-your-bumping-each-other kitchen. As such, we don’t have visitors/family over very often. Or at all, I guess! My wonderful uncle and aunt, that don’t live terribly far (and on the same street our house is being built on), who live closer to our church building, have made it a habit of inviting us over for dinner after church on Sundays. I can’t tell you how WONDERFUL this is!!! I not only love it because 1. we get to see them and spend time (they have a new baby about 4 months old, and she’s so cute!) and 2. we don’t have to wait longer to eat dinner, but also 3. I get to try out fun new things to bring to go along with dinner, whether a side dish or dessert. LOVE IT!!!
We were having chicken enchiladas one week, and I decided that some rolls would be a great accompaniment. Problem was, I’d never made rolls in my life! I found this amazing recipe on Sugar N’ Spice Gals, and automatically thought ‘Rolls with cake mix…..who could resist that?!’ They turned out so delicious, there was a small discussion over who got the last roll (Wonder Woman ended up with it, I think because she did the cute guilty look thing)!
- 1 1/4 cup Yellow cake mix
- 1/2 tbsp. Active dry yeast (or one .25 oz. packet)
- 1 1/2 cups Warm water
- 3 1/4 cups Flour, plus some for dusting
- 1/4 cup Butter, melted (for brushing)
- Oil, for brushing
- In a large bowl, mix the yeast into the warm water and let it stand about 10 minutes. Add the flour and cake mix and mix until well combined. Spread some flour on a counter or board, then knead the dough until no longer sticky. Add more flour if necessary.
- Lightly oil a large bowl, and place the dough ball in. Roll it around until all sides are covered with oil. Cover with a wet towel (paper towel is fine) and let rise for about an hour, or until it’s double in size.
- Place on board and roll into a large rectangle. (I realized our rolling pin was still packed away in storage, but made it work with a cup). Cut rectangles into about 2″ x 4″ pieces. Brush each piece with butter, then roll up short end to short end. Pinch the seam to help it stay closed, then place seam-side down on sprayed baking sheet.
- Cover with a wet towel (again, paper towels work great) and let rise for about 30 minutes, or until double in size.
- Preheat oven to 350 Degrees. Bake for about 15 minutes, or until lightly browned. Brush tops with more butter and ENJOY!!!
Makes about 1-2 dozen
It’s fall and you know what that means? Yes pumpkin everything! I love pumpkin but not till recently had I ever tried making bread and especially never thought to make pumpkin bread with cream cheese. I now have a new favorite pumpkin recipe of Cream Cheese Pumpkin Bread that is a complete melt in your mouth fall favorite recipe that makes a perfect dessert or even a nice breakfast.
Cream Cheese Pumpkin Bread is incredible bread that will be perfect for any dinner, dessert, or even a quick grab and go breakfast, and it is pretty simple to make. With the recipe it only makes one loaf but I hate putting a partial can of pumpkin in the fridge, well I bought the big can that was 29 ounces, anyways so I ended up tripling the recipe, made three loafs but kept the bread mix in three separate bowls so it was easy to split into the bread pans. If you are good at measuring things out you can triple it in one bowl, make just a single loaf, whatever fits your needs.
Bread – Ingredients
- 1 egg
- 1 cup pumpkin puree
- ½ cup packed brown sugar
- ¼ cup granulated sugar
- ¼ cup coconut oil, melted
- ¼ cup sour cream
- 2 teaspoons vanilla extract
- 2 teaspoons cinnamon
- 1 teaspoon pumpkin pie spice
- ½ teaspoon ground nutmeg
- 1 cup flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
Cream Cheese Filling – Ingredients
- 1 egg
- 4 ounces softened cream cheese
- ¼ cup granulated sugar
- 3 tablespoons flour
- Preheat oven to 350. Spray a bread loaf pan with non-stick spray and then dust it with flour, the flour makes it a lot easier to get the bread out of the pan.
- For the bread, mix the first 10 ingredients well in a large bowl.
- Add in the flour, baking powder, and baking soda, gently stir in just until combined; don’t overmix.
- Pour about 2/3 of the batter into the prepared pan spreading it smooth and pushing it into the corners. Set aside.
- For the cream cheese filling put all ingredients into a mixer and cream until nice and fluffy, usually about five minutes.
- Evenly pour the cream cheese filling mixture over the bread, be careful not to push the filling into the pumpkin mixture but getting it to all the edges.
- Top the cream cheese layer with the remaining pumpkin batter, smoothing the top without pushing it into the cream cheese layer and again still covering the cream cheese getting the pumpkin mix to all edges.
- Bake for about 50 minutes or until the bread slightly starts to pull away from the edges.
- Allow the bread to slightly cool in the pan, then gently run a spatula along the edges and turn over onto a wire rack to finish cooling. Enjoy!
It’s been awhile since we’ve done a Tried & True Recipe, so let’s give this Pumpkin Banana Chocolate Chip Bread a try! Super easy to make, delicious and super moist.
As with all of our tried & true recipes, we’re just sharing our experience using another fabulous blogger’s recipe. To get the recipe and instructions, head to the post at Running to the Kitchen. We love her many fantastic recipes, from tasty desserts to yummy dinners. When I saw this one, I just HAD to give it a try – and of course it was every bit as delicious as I’d hoped!
The only twist I’d maybe do to her recipe is to add some Pumpkin Spice to it – for a little bit more pumpkin goodness. But that’s just me…we’re major fans of all things pumpkin, so want us much of the flavor as we can get!
I did make one loaf without chocolate chips, since hubby isn’t a chocolate fan (I know, crazy, right?!) and he agreed that everything from the texture, to the flavor combos was perfect – just needs a bit of pumpkin spice.
This is a tried and true recipe that definitely passed our test! Head over to Running to the Kitchen for this pumpkin banana chocolate chip bread recipe – or check out all her other amazing creations on her home page!
Other Tried & True Recipes
Does anyone else get a bit giddy when they see strawberries for a good price at the grocery store? I LOVE it, and so does my family – they’re one of our absolute favorite fruits! I grabbed several packs of the juicy berries so we could try a few new recipes with them, like this delicious and creamy Strawberry Honey Butter recipe! While I probably shouldn’t, it’s so good I could eat it straight out of the bowl. Don’t worry, I haven’t. At least not yet!
Another thing on sale were bags of frozen rolls, so we grabbed some of those. We usually just enjoy honey or this blackberry cream cheese spread on them, but I decided to give honey butter a try, with a flavorful twist. I was thrilled that it turned out so good, and even the kids were licking their fingers.
Another bonus? It only takes a handful of ingredients, most of which you probably already have on-hand. Score!
- 3 Sticks Butter, room temperature
- 1/2 cup Powdered Sugar
- 1/2 cup Strawberries, diced really small
- 1/4 cup Honey
- 1-2 tsp. Cinnamon (optional)
- Measure all of your ingredients into a stand mixer (or mixing bowl using beaters, if you must) and use the whisk attachment to whisk all of the ingredients well. Every so often turn it off, scrape the sides of the bowl, then let it run again.
- Whisk for about 4-5 minutes, or until it goes from clumpy, to smoother, to creamy.
- Store in an air-tight container in the fridge. For easier spreading, get it out about 20-30 minutes before serving to soften.
Don’t panic if it takes several minutes to not be clumpy – I started to worry when it was just a glump of a mess in the mixer at first. After a few minutes, though, it got more smooth and ended up being perfectly creamy and spreadable.
The small strawberry bits will mostly just blend in to the butter mixture, but a few dots will still show up – making this not only a delicious honey butter recipe, but also pretty!
Check out all the strawberry buttery goodness melting on the soft, hot rolls! Yes, I snuck one while doing pictures – okay, maybe two – but it was so yummy I couldn’t resist! At least I didn’t just lick out the bowl, right?
More Strawberry Recipes
I’m on a roll with easy breakfast recipes lately – and my family is loving it! These Chocolate Banana Muffins are moist and full of delicious flavor. PLUS – they’re super quick to make, especially if you just bake them the night before and serve them in the morning!
If you’re like me, you ALWAYS have bananas around – I mean, they are one of the least expensive fruits you can get, right? From snacks, to a side of fruit, and now in yummy banana recipes, they’re perfect. My kids had been asking for chocolate muffins for breakfast, so as I was trying to decide which recipe to put together, I looked over at our basket of bananas and saw several of them getting to that perfect banana-bread level of ripe. Score – chocolate banana muffins were born!
- 2 cups All-purpose Flour
- 3/4 tsp. Baking Soda
- 1/2 tsp. Salt
- 1/2 cup Brown Sugar
- 1/3-1/2 cup Sugar
- 1/2 stick Butter, softened
- 1/2 cup Cocoa Powder
- 1 tsp. Vanilla Extract
- 2 Eggs
- 2-3 Cups Mashed Bananas (about 3-4 medium bananas)
- 1/2 cup Sour Cream or Vanilla Yogurt (yogurt will make it a bit sweeter)
- 1/2-1 cup Chocolate Chips
- Preheat your oven to 350 Degrees F. Bake or line 18 muffin cups (I only have 12-cup pans, so had to do a pan and a half). Set aside.
- Combine all of the ingredients (except chocolate chips) in a mixer and mix well. Stir in the chocolate chips.
- Scoop into the prepared muffin cups and fill about 3/4 of the way full. The rise a tiny bit, but not TONS.
- Bake for 20-25 minutes, or until a toothpick inserted comes out clean. Allow to cool, then either serve or store in an airtight container!
These turned out amazing, and now I want to try a few variations of it! What would they be like with pumpkin or vanilla chips? Perhaps tossing in some almonds or walnuts would really bring it to a new level. Anywho – these are a great breakfast to start the day off, as well as a great after school snack idea! Enjoy!
Other Easy Breakfast Ideas
Yes another banana bread type recipe but this is different. This Banana Chocolate Chip Cake is more cake like, has a little bit different flavor and you don’t need mixers, several bowls, and a million measuring spoons. It’s simple, quick, and tastes amazing.
With this recipe you should be able to eye ball everything or just use one 1 cup measurer and one 1 tsp. measurer, this way you should only have 4 – 5 dishes to wash; pan, spoon to stir, knife, 1 cup measurer, 1 tsp. measurer. Or if you have to measure everything you can and you can mix this with a hand mixer, but those of you with kids and need something quiet this recipe will be perfect, no loud mixers going. This recipe doesn’t have to be exact on everything, I added more cinnamon and it tasted fine just don’t go overboard on the measurements. Also don’t over-cook the cake, I left mine in a little too long and while it didn’t ruin it it did make it a little dry, pull the cake out when it starts to pull away from the edges.
- ½ cup butter
- 1 cup brown sugar
- 1 tsp. vanilla
- 1 egg
- 1 banana
- ½ tsp. ground cinnamon
- 1 ½ cups flour
- ¾ tsp. baking soda
- ½ tsp. salt
- 1 cup dark chocolate chips
- Optional: you can add your favorite nut like walnuts or pecans, about ½ cup if you do but I left them out.
- Preheat oven to 350 Degrees F.
- Get butter and cut into a few pieces and place in a 9 inch round cake pan then place in the oven to melt the butter.
- When the butter is melted take it out of the oven and mix in brown sugar and vanilla.
- Make sure the mixture isn’t too hot, then add in the egg and mix in.
- Slice banana into the baking pan and add in the cinnamon. Mash the banana into the mixture.
- Stir in half the flour with all the baking soda and salt until combined then add remaining flour until completely mixed.
- Stir in chocolate chips.
- Scrape down sides and spread batter evenly in pan.
- Place your cake into the oven for 25 to 30 minutes or until golden brown or passes the toothpick test like a normal cake.
- You can serve warm or cold, with cool whip, banana slices, chocolate syrup, ice cream, or anything you like bananas with.
Other yummy bread recipes…
Happy Friday, y’all! For our 3rd and final guest poster (for now, at least) we’ve got the sweet Sarah from Printable Charm sharing with us a super delish recipe….and a Free Menu Planner Printable! So heeeeeeere’s Sarah! Woot Woot!
Who Wants Cheese Biscuits?
At my house that question is met with hands raised and excited expressions! My boys (including my husband) love breakfast for supper. Now that school is just around the corner, I am gearing up with menus in hand. I love to plan my menus ahead of time. It makes the whole, “What’s for supper, Mom?” moment at the end of the day so much more pleasant! I’m even sharing one of my menu printables with you! I hope it helps you as much as it helps me.
I was thrilled when Danielle asked if I would share a favorite family meal with you, and looking at all the yummy recipes on her site knew I would have to bring my A game. So, these aren’t just any biscuits. These are my mom’s cheese biscuits. It wouldn’t matter if Mom and I used the same recipe, same cooking utensils and same baking dishes…hers will always taste better. Is it a secret potion moms know how to sneak in whatever it is they are serving up? I hope at some point that transformation occurs for me. You know how boys love their mothers’ home-cooked meals! My mom cooked breakfast and supper every day for our family. Even when we were all busy with work, piano lessons, dance class, church, cheerleader practice, softball and basketball, she made sure we ate those two meals together as a family sitting at our round wooden table.I don’t remember when Mom first began the tradition of cheese biscuits on Saturdays. My sister was a cheese-aholic. She primarily dined on a diet of cheddar cheese, baked potatoes, chicken breasts sauteed in soy sauce, and hamburger patties for several years during childhood. She has since branched out, but Mom might have added cheese to her biscuits to coax Katie into trying anything new. When all the cousins would travel to the beach for our annual vacation, Mom and Aunt Zanne would take turns cooking breakfast with Aunt Gee for all the kids. Mom always packed her box of Pioneer biscuit mix just in case the IGA did not think as highly of the staple as we did. The biscuits have garnered a following over the years. Light and fluffy inside with a little crunch on the outside…best enjoyed right from the oven. The shredded cheddar makes little pockets of oozing cheese inside the biscuits. Donnie, Jack and Brett eat theirs with fruit preserves, but I like mine plain.
Dodie’s Cheese Biscuits
- 3 cups Pioneer Biscuit Mix
- 1 cup milk
- 1 cup shredded cheddar cheese
- vegetable oil
Stir together biscuit mix and milk until combined. Gently mix in cheese. Sprinkle counter with 1/4 cup baking mix. Turn dough onto floured surface. Knead a few times. Roll 1/2-inch thick. Cut biscuits with a 2-inch cutter. Pour 2 T vegetable oil in 9 x 13 baking dish. Place biscuits in dish, turning each biscuit over once coating both sides with vegetable oil in baking dish. (This is her secret for perfectly crisp outside and fluffy inside!) Bake at 450 degrees for 12 to 15 minutes.
Click the link below, enter your email address, and I will send your Free Menu Planner!
Do you have any over-ripe, brown, squishy bananas laying around? If not, you really should because then you can make this AMAZING recipe that I’m sharing over at The Frugal Foodie Mama today…Swirly Cinnamon Banana Bread!
Can you believe June is almost over? I can’t….but then again, I’m still coming to terms with school being out! Yes, I’m a bit slow sometimes, especially with huge routine changes in our family. The kids are just fine with summertime, having a blast with friends and family….just mama here struggling. Hope you’re staying busy and having fun! One thing I tend to do more in the summer is baking…I love it, and without having to deal with school pick-up times, I can be flexible and just cook whenever I feel like it…usually!
Just look at the deliciousness…. I don’t want to spoil all of the drool-worthy photos by sharing them all here, so you’ll have to head over to visit my friend Carrie at The Frugal Foodie Mama to check out the fabulous photos and nab the recipe for this Swirly Cinnamon Banana Bread. Seriously, you’ll be SOOOOO glad you did!
Yes, this is so delish, you’ll be licking your fingers! Now head over to The Frugal Foodie Mama, find some overripe bananas and get to bakin’!