Ingredients
1 can (13.5 ounces) Popeye Chopped Spinach, well drained
1 loaf (1 pound) frozen bread dough, thawed
1 1/2 cups shredded Monterey Jack cheese with green chilies or Pepper Jack cheese
1 egg
Preparation
Preheat oven to 400°F.
Lightly grease baking sheet; set aside.
Drain spinach very well, patting excess moisture with a paper towel; set spinach aside.
Roll out bread dough into 13- x 6 1/2-inch rectangle.
Spread spinach on dough.
Sprinkle cheese evenly over spinach.
Roll up rectangle, jelly roll fashion, beginning at long
edge. Pinch seams and edges together to seal.
Place roll, seam side down, on prepared baking sheet.
Lightly beat egg. Brush egg over roll.
Bake loaf 30 minutes.
Cut in 1-inch slices. Serve warm.
Serves
Makes 1 loaf.
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Ingredients
24 ounces frozen dough balls (dinner rolls or Texas rolls)
1/2 cup butter, melted
1/4 cup each fresh rosemary and thyme, finely chopped, combined
3/4 cup grated Parmesan cheese
1 package Regular Flavor Jimmy Dean Pork Sausage, cooked, crumbled and drained, divided
Preparation
Thaw rolls at room temperature until just soft, about 1 hour. Place butter, herbs and cheese in separate shallow bowls. Roll each dough ball on lightly floured surface to 1/8-inch thick circle. Coat each dough circle first with butter, then herbs, then cheese.
Lay enough dough circles evenly in Bundt cake pan to just cover bottom, overlapping dough edges slightly. Sprinkle half cooked sausage evenly across first layer. Repeat with second layer of dough and remaining sausage. Add third layer of dough; press gently to expel any air. Allow to rise for 1-1/2 to 2 hours at room temperature or overnight, covered, in the refrigerator until almost doubled in volume.
When ready to bake, preheat oven to…
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Ingredients
1/4 cup sour cream
2 tablespoons water
1 cup Hungry Jack Buttermilk Pancake & Waffle Mix (Just Add Water)
1/2 package (4.8 ounces) Jimmy Dean Fresh Taste Fast!
Precooked Pork Sausage
Links (6 links), thawed, coarsely chopped
Preparation
Heat oven to 400°F. Grease cookie sheet. In small bowl, combine sour cream and water; blend well. Add pancake mix and sausage pieces; stir just until dry ingredients are moistened. Drop dough by tablespoonfuls onto greased cookie sheet.
Bake at 400°F for 10 to 14 minutes or until lightly browned. Serve warm.
Serves
6 biscuits
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Ingredients
1 cup pumpkin (canned, unsweetened)
1/2 cup evaporated cane juice
1 cup molasses
4 tablespoons canola oil
3/4 cup buttermilk
1 tablespoon vanilla extract
4 large egg whites
2 cups (4 packets) Kashi Heart to Heart
Instant Oatmeal (any flavor), divided
1 cup whole wheat flour
2 teaspoons baking powder
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt (optional)
1/2 cup raisins or any dried fruit
1/2 cup chopped walnuts, almonds or pecans (optional)
Preparation
Preheat oven to 350°F. Spray 1 large loaf pan or 2 small loaf pans with nonstick vegetable spray.
Mix first seven ingredients together until well creamed.
Add in 1 1/2 cups oatmeal and remaining ingredients; blend until just mixed.
Pour dough evenly into prepared pan(s) (fill only about 3/4 full). Sprinkle top with remaining 1/2 cup oatmeal.
Bake 30 to 45 minutes, or until top is slightly soft to touch but not wet (use toothpick test).
Allow to cool before removing from pan. Cut thick slices and enjoy for…
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Ingredients
1 1/4 cups all-purpose flour
1 cup Albers Yellow Corn Meal
1/3 cup granulated sugar
4 teaspoons baking powder
1/2 teaspoon salt
2 large eggs
1 1/4 cups Libby’s 100% Pure Pumpkin
1/3 cup Nestl? Carnation Evaporated Milk
1/4 cup vegetable oil
1 can (11 ounces) whole kernel corn, drained (optional)
Preparation
PREHEAT oven to 375° F. Grease or paper-line 18 muffin cups.
COMBINE flour, corn meal, sugar, baking powder and salt in large bowl. Beat eggs, pumpkin, evaporated milk, vegetable oil and corn in medium bowl until combined. Add to flour mixture; mix thoroughly. Spoon batter into prepared muffin cups.
BAKE for 25 to 30 minutes or until wooden pick inserted in center comes out clean. Serve warm.
Serves
18 muffins
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Ingredients
Bread
1-1/2 cups granulated sugar
1 cup unsalted butter, softened
4 eggs
1 cup sour cream
1/2 cup orange juice
Zest from 1 orange
3-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1 teaspoon baking soda
2 cups chopped walnuts
Marmalade Butter
1/2 cup unsalted butter, softened
1 tablespoon powdered sugar
3 tablespoons orange marmalade
Preparation
Preheat oven to 350°F. Grease bottoms only of two (9 x 5- inch) loaf pans or five (5-1/2 x 3-inch) mini loaf pans. Set aside.
Combine sugar and butter in large bowl. Beat at medium speed until creamy. Add eggs; mix well. Add sour cream, orange juice and orange zest; mix well.
Reduce speed to low. Add flour, baking powder and baking soda; mix well. Stir in nuts.
Divide batter evenly among prepared pans. Bake 45 to 55 minutes in 9 x 5-inch pans (35 to 45 minutes in mini loaf pans) or until toothpick inserted in center comes out clean.
Let stand 10 minutes; remove from pans. Cool completely.
Serves
Makes 2 loaves or 5…
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Ingredients
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2teaspoon baking soda
1/4 teaspoon salt
1 cup fresh blueberries
1/2 cup Promise Buttery Spread
3/4 cup granulated sugar
1 egg
1 teaspoon vanilla extract
1/2 cup low fat vanilla yogurt
1/2 teaspoon grated lemon peel
Glaze
1/2 cup confectioners sugar
1 tablespoon lemon juice
2 teaspoon Promise Buttery Spread
Preparation
Preheat oven to 350°F. Grease 12-cup muffin pan or line with cupcake liners; set aside.
In medium bowl, combine flour, baking powder, baking soda and salt. Add blueberries and gently toss to coat. In large mixing bowl, with electric mixer, beat spread and granulated sugar until light and fluffy. Beat in egg and vanilla, then yogurt and lemon peel just until blended. Stir in flour mixture just until blended.
Evenly spoon batter into prepared pan. Bake 22 to 24 minutes or until golden brown and center springs back when touched. On wire rack, cool 5 minutes. Remove from pan and cool completely.<br…
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Ingredients
1 cup Albers Yellow Corn Meal
1 cup all-purpose flour
1/3 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
2 large eggs, lightly beaten
3 tablespoons vegetable oil
1 cup (4 ounces) shredded Monterey Jack cheese
1 can (11 ounces) whole kernel corn, drained
3 tablespoons chopped pickled jalape?os
Preparation
PREHEAT oven to 375°F. Lightly grease 8-inch-square baking pan; set aside.
COMBINE corn meal, flour, sugar, baking powder and salt in large mixing bowl. Combine milk, eggs and oil in medium bowl. Add to corn meal mixture; stir just until combined. Stir in cheese, corn and jalape?os. Pour batter into prepared pan.
BAKE 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack. Serve warm.
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Ingredients
4 cups flour
2 tablespoons sugar
1 teaspoon salt
1 teaspoon baking soda
4 tablespoons margarine
1 cup raisins
1 tablespoon caraway seeds
1 egg, lightly beaten
2 cups Original Flavored Vitasoy soymilk
Preparation
Preheat oven to 425°. Sift together flour, sugar, salt, and baking soda into large mixing bowl.
Using a pastry cutter or two knives, work margarine into flour mixture until it resembles coarse meal, then stir in raisins and caraway seeds.
Add egg and soymilk and mix in with a wooden spoon until dough is too stiff to stir. Dust hands with flour, gently kneading until dough is in a ball. Add flour if dough is too sticky but do not over knead. Shape into a round loaf.
Transfer dough to lightly greased cast-iron skillet or a baking sheet. Score top of dough about 1/2″ deep in an “X” shape using a knife. Bake until bread is golden, 35-45 minutes. Stick a straw in the center and when it comes out clean, it’s done. Cool briefly and serve.
Serves
Makes 25…
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Ingredients
2 3/4-pound russet potatoes
1 large egg plus 1 large egg white
1/3 cup canola oil, plus additional for greasing the baking sheet
3/4 cup fat-free milk
2 tablespoons minced chives (or the green part of a scallion)
1/2 teaspoon caraway seeds
3 1/4 cups all-purpose flour, plus additional for dusting and kneading
1 1/2 tablespoons baking powder
1 teaspoon salt
Preparation
Bring 1 inch water to a boil over high heat in vegetable steamer or large saucepan fitted with portable vegetable steamer. Peel 1 potato and cut into eighths; steam pieces until tender when pierced with fork, about 15 minutes. Rice or mash pieces in large bowl; set aside to cool 15 minutes.
Position rack in center of oven; preheat oven to 375°F. Lightly oil large baking sheet with canola oil dabbed on paper towel.
Peel other potato and grate it through large holes of box grater. Squeeze out any excess moisture; add to riced or mashed potatoes.
Stir in egg, egg white, oil, milk, chives and caraway seeds…
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