Candied Bread

Why did I not think of this delicious easiest recipe before now?!  This bread is amazing!  How could something so simple, with only three ingredients be so spectacular?  Say goodbye to frying donuts and spending long hours preparing cinnamon rolls.  In my opinion this is better, and SO much easier and faster.  It can be made in under 5 minutes!  It's sometimes the simplest things that seemed to be passed by, like this.  I've never heard of it before, but its so simple that someone has probably tried it before.  I've seen many things candied/caramelized before, nuts, fruit, etc but never bread.  I thought of several names for this bread and the top two came to caramelized bread and candied bread so call it what you'd like =).  
These are so versatile, like a donut, roll or churro they can be fancied up or kept plain.  You could try it with different types of bread, like cinnamon swirl, wheat, banana or pumpkin.  A sprinkling of cinnamon or a pinch of sea salt can be added to the butter mixture.  They can be served as a dessert, for a snack, as breakfast or anytime you have a sugar craving.  One thing I love about this recipe is that nearly anyone in the world could make it with it's 3 basic ingredients, simple cooking method and the amazingly low cost of it's ingredients.  What the best thing since sliced bread?  This, candied sliced bread =).  Go on, try something new.  You will fall in love!

Yum!

 Candied Bread (aka Caramelized Bread)
Yields 6 slices


Ingredients:
5-6 slices white bread or french bread (slices should be about 1/2" thick)
1/4 cup salted butter, softened
6 Tbsp light-brown sugar


Directions:
Heat a non stick griddle or fry pan over medium heat.  In a small bowl, using a fork, mix together butter and brown sugar until well combine.  Spread about 1/2 Tbsp butter mixture evenly over each side of the bread (about 1 tbsp total per slice).  Place coated bread on preheated non-stick pan and cook until bottom turns golden, about 1 - 2 minutes.  Flip and cook reverse side until bottom turns golden.  Repeat process with remaining slices of bread.  Remove candied bread from heat (don't stack slices while hot or they will stick) and serve warm (they can also be cooled and stored in an airtight container, but I think they are best warm).


Alternate variations:
-Add a sprinkle of cinnamon or sea salt to butter mixture.
-Try different types of bread
-Dip it in chocolate sauce, yum!
-Also, if you live somewhere that doesn't have access to brown sugar, it can be made with white sugar as well.

Read More

Cookies and Cream Rice Krispie Treats

These are by far my favorite Rice Krispie Treat!  I love the cookies and cream combo, so why not in Rice Krispie Treats?  These turn plan boring Rice Krispie Treats into fancy luxury =).  They are addictive.  I can never stop at one.  If you like oreos or cookies and cream ice cream you will be ecstatic about these!  You may also like to try Peppermint Rice Krispie Treats.

Cookies and Cream Rice Krispie Treats

Yields 18 squares

Ingredients:

1/4 cup salted butter

1 (10.5) oz bag mini marshmallows (note: if you have another bag on hand I would recommend adding an extra cup of marshmallows)

6 cups Rice Krispies cereal

10 oreos, chopped into bits (about the size of pebbles, there will be powder too), about 1 cup

1 1/3 cups white chocolate chips

6 oreos, chopped into bits (about the size of pebbles), about 1/2 cup

Directions:

Butter a 13 x 9 pan, set aside.  Melt butter in a large non-stick saucepan over medium low heat, swirling butter up along edges of the pan (this helps the marshmallows stick much less).  Stir in marshmallows and stir constantly until melted.  Remove from heat and gently stir in Rice Krispies cereal, stir until evenly coated.  Fold in 10 chopped oreos.  Pour mixture into buttered dish.  Using a buttered spatula or greased hands gently press mixture evenly into dish, set aside.  In a microwave safe bowl, melt white chocolate chips on 50% power in 30 second intervals, stirring after each interval until melted and smooth.  Spread melted chocolate evenly over Rice Krispie Treats and immediately (before chocolate hardens) sprinkle with 6 chopped oreos.  Cover and refrigerate about 10 minutes, or alternately let rest on counter until chocolate hardens (it just takes longer).  Cut into 18 squares.

Recipe adapted slightly from Cast Sugar.

Read More

Blue Cheese Coleslaw

This recipe is by far my favorite coleslaw recipe!  Now I don't know that I could eat coleslaw without blue cheese =).  People who don't even like blue cheese love this coleslaw.  It is amazing served alongside or over Paula Deen's Pulled Pork Sandwich.  It is such a quick and easy salad/side.  The flavors of this coleslaw are amazing!  You won't be disappointed.  

Blue Cheese Coleslaw


Ingredients:
1 (16 oz) pkg pre-cut coleslaw mix
1/3 cup mayonnaise
3 Tbsp milk
1 Tbsp apple cider vinegar
1/2 Tbsp lemon juice
2 Tbsp granulated sugar
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 tsp salt
1/8 tsp pepper
3/4 cup crumbled blue cheese


Directions:
Pour coleslaw mix into a large mixing bowl, set aside.  In a small mixing bowl whisk together mayonnaise, milk, apple cider vinegar, lemon juice, sugar, onion powder, garlic powder, salt and pepper.  Pour mixture over coleslaw mix and toss to evenly coat.  Fold in crumbled blue cheese.  Refrigerate coleslaw for 30 minutes, stir once more before serving.

Read More

Paula Deen's Pulled Pork Sandwich

No long post here today, all I need to say is this is the BEST pulled pork you will ever eat =)!  Perfectly seasoned and unbelievable tender.  You'll never need another pulled pork recipe. Thank you Paula Deen!  I would suggest serving this with Blue Cheese Coleslaw.  Best upgrade coleslaw has ever been given!

Paula Deen's Pulled Pork Sandwich

• Yields 8 - 10 Servings
• 
  
• Ingredients:
• 1 1/2 Tbsp salt*
• 1 1/2 Tbsp freshly ground black pepper* (yeah your arms going to get tired =)
• 2 Tbsp brown sugar
• 2 Tbsp paprika
• 1/2 Tbsp cayenne pepper
• 4 pound shoulder pork roast (aka Boston Butt roast)
• 2 cups apple juice
• 1 cup apple cider vinegar
• 2 Tbsp Worcestershire
• 1/2 Tbsp liquid smoke
• 1/2 Tbsp garlic powder
• 8 hamburger buns or large rolls
• 1 1/4 cups Bullseye (brand) original bbq sauce**
• Coleslaw, for serving (optional)

Directions:

In a small mixing bowl whisk together salt, pepper, brown sugar, paprika, and cayenne pepper.  Place roast in a 13 x 9 pan and rub entire roast with dry rub mixture, pressing mixture into the roast.  Cover roast with plastic wrap and allow to rest in the refrigerator at least 2 hours.  

In a medium mixing bowl combine apple juice, apple cider vinegar, Worcestershire, liquid smoke and garlic powder.  Place roast in a slow cooker, pour several tablespoons of the apple juice mixture over the top of the roast, then pour remaining mixture on the side of the roast (I do  this so all the dry rub isn't washed off the top).  Cover slow cooker with lid and cook on low heat 8 - 10 hours.  Remove roast from slow cooker and shred.  Return shredded pork to slow cooker (in broth) and allow to cook 30 more minutes.  Ladle out majority of the broth (I leave about 1/2 - 3/4 cup) and pour in barbecue sauce and stir.  Serve warm, over rolls with optional coleslaw.

*Original recipe calls for 2 Tbsp of each salt and pepper but I thought 1 1/2 Tbsp was plenty.  It also doesn't call for freshly ground black pepper but I think it makes a big difference.

**Original recipe lists Barbeque sauce.  I like to add 1 1/4 cups and I only use Bullseye brand. I have tried many other kinds and several homemade recipes and Bullseye is just it for me.  It's perfect with this recipe.

Recipe adapted from Paula Deen's Pulled Pork Sandwiches on Food Network.

Read More