Orange Rolls

2 tubes refrigerated biscuits (the smaller biscuits or the Grands biscuits) 1 cube (1/2 C.) butter or margarine 1 C. sugar Zest and juice of 1 orange Combine the butter or margarine, sugar, zest, and orange juice in a small saucepan and heat until sugar is dissolved and butter is melted, stirring frequently.I really liked using these Pillsbury Grands! biscuits with the flaky layers. You didn't have to have a whole biscuit if you didn't want to. You could just peal off as many layers as you wanted. Fantastic! But they really would work just fine with the smaller biscuits too. Using a fork or tongs, dip each biscuit into the sauce, scooping some of the zest onto the biscuit. Place into a well-greased bundt pan. Pour remaining sauce over the biscuits. Bake at 350 degrees for approximately 35 minutes. When done, immediately turn onto a platter and serve. I place the platter on top of the rolls, then flip the whole thing over all-things-delicious.blogspot.com

Stuffed Baguette

Makes about 24 slices -baguette about 14 inches long (the one pictured is double that) - 8oz of cream cheese brought to room temp - 4 oz goat cheese - 1/4 cup each of green olives & black olives - 2 cloves minced garlic - 2 tbsp of chopped fire roasted peppers - 1 tsp dried parsley (if you have fresh, do 1 TBSP) - if you are doing salami, use about 1.5 oz (about 6 slices) * remember, if you are not a fan of any of the above ingredients for the filling, substitute with things you like 1. Slice off both ends of the baguette. Next, slice baguette in half, making 2, 6 in baguettes. This will make it easier to hollow out and stuff. 2. Using a long thin knife and working from both ends, hollow the baguette. 3. Leave about ½-inch thick crust all around. 4. Add the rest of the ingredients in to mixing bowl. 5. Using an electric mixer/stand mixer, mix until well combined. 6. Working again from the both ends, fill the baguette with the cheese mixture. Pack the filling tight. 7. Wrap the stuffed baguette very well in plastic and refrigerate for at least two hours and up to two days. Right before serving, slice the baguette into ½-inch thick slices and serve. FamilyFreshMeals.com

Cheesy Spinach and Bacon Bread

Ingredients 3 slices of bacon, cooked and chopped 1 can of seamless crescent roll dough 4 ounces cream cheese, softened 1/2 teaspoon garlic powder 1/2 teaspoon lemon juice 1/2 cup shredded Parmesan cheese 1 heaping cup of fresh baby spinach Directions Preheat oven to 375 and spray a cooking sheet with non-stick spray. Roll crescent sheet out on to baking sheet. In a small bowl or glass measuring cup combine cream cheese, garlic, and lemon juice. Spread crescent roll dough with cream cheese mixture then sprinkle with Parmesan cheese and bacon. Top with a layer of spinach. Working on the long side of the dough roll the dough up. Place seam side down and bake for 15-20 minutes, or until golden. Allow to cool for 5 minutes before cutting. Slice into 12 pieces. (Cutting too quickly will squish your bread.) Serve alone or with marinara or spaghetti sauce for dipping. http://fenlason.net/BrightShinyThings/

Cinnamon Baked French Toast

ingredients • 1 loaf stale bread • 8 whole eggs • 2 cups milk • 1/2 cup heavy whipping cream • 3/4 cups sugar • 2 tablespoons vanilla • 1/2 cup flour • 1/2 cup firmly packed brown sugar • 1 teaspoon cinnamon • 1/4 teaspoon salt • 1 stick cold butter, cubed • 1 cup chopped pecans or almonds directions 1. grease a 9 x 13 inch pan. 2. tear the bread into chunks and place them in the greased pan. 3. mix together eggs, milk, cream, sugar, nuts and vanilla. pour the mixture evenly over the bread. cover and refrigerate overnight. 4. in another bowl, mix together the flour, brown sugar, cinnamon, and salt. add the butter and mix until the batter comes somewhat together, like little pebbles. store in a plastic bag in the fridge. 5. preheat the oven to 350 degrees. 6. take your pan with the soaking bread inside and sprinkle crumb mixture on top. 7. if you like soggier French toast, bake for 45 minutes. for a firmer and less liquid-y French toast, bake for an hour. 8. serve warm with maple syrup and butter, if desired.

Favorite Banana Bread

What You Need 2-1/4cups flour 1-1/2tsp. CALUMET Baking Powder 1/2tsp. baking soda 1pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened 1/4cup butter, softened 1cup sugar 1cup mashed fully ripe bananas (about 3) 2 eggs 1cup chopped PLANTERS Walnuts . Make It HEAT oven to 350°F. MIX flour, baking powder and baking soda. Beat cream cheese, butter and sugar in large bowl with mixer until blended. Add bananas and eggs; mix well. Gradually add flour mixture, mixing well after each addition. Stir in nuts. POUR into greased and floured 9x5-inch loaf pan. BAKE 1 hour 10 min. or until toothpick inserted in center comes out clean. Cool 5 min.; remove from pan to wire rack. Cool completely.

Almond French Toast

INGREDIENTS: 1 cup slivered almonds 3 eggs 1 cup milk 3 tablespoons all-purpose flour 1/4 teaspoon salt 1/2 teaspoon baking powder 1/2 teaspoon almond extract 1 teaspoon vanilla extract 12 thick slices French bread 3 tablespoons canola oil 3 tablespoons butter confectioners' sugar for dusting

DIRECTIONS: 1. Place almonds in a small saucepan over low heat. Tossing frequently, toast until lightly browned, 5 to 10 minutes. Remove from heat, and set aside. 2. In a large bowl, whisk together eggs, milk, flour, salt, baking powder, almond extract and vanilla extract. Soak bread slices in the mixture until saturated. Place slices in a shallow pan. Refrigerate slices approximately 1 hour. 3. Heat canola oil and butter in a large skillet over medium heat. One at a time, press one side of soaked bread slices in the almonds to coat. Fry bread slices on both sides until golden brown. Dust with confectioner's sugar before serving

Wisconsin Bacon Cheese Beer Bread

• 3 cups self-rising flour • 1/2 cup sugar • 12 oz beer (keep in mind that bitter beers become much more bitter when cooked) • 8 oz cheese, 3/4 cut into 1/2 inch cubes, 1/4 shredded • 2 pieces of bacon, just undercooked (do not pat off the grease), chop up the bacon

1. Preheat the oven to 375 degrees. 2. In a large bowl mix together the sugar and the flour. Gently mix in the the beer. The batter will be thick. 3. Mix in the cheese cubes and bacon. 4. Pour the batter into a greased bread pan. Top with shredded cheese. 5. Bake for 40 minutes. 6. Remove from pan and let it cool for about twenty minutes on a cooling rack before cutting in to it. Wineandglue.com

Texas Roadhouse Rolls

Ingredients • 1 package dry yeast • 1/2 cup warm water • 2 cups milk, scalded and then cooled to room temperature • 3 tablespoon melted butter • 1/3 cup sugar • 7 cups flour • 2 teaspoon salt • 2 eggs

Instructions 1. Dissolve yeast in water and let sit for 5 minutes in a large bowl. Stir in sugar, milk, and enough flour to make a medium batter. 2. Beat this with a heavy wooden spoon for 10-15 minutes. Beat thoroughly. Beat together and let it stand until light and foamy. 3. Add the melted butter, eggs, and salt and beat well. At this point you'll want to add enough flour to form a soft dough (Not all 8 cups. Pour a little in at a time until you get the consistency you desire). 4. Sprinkle a small amount of dough on the counter and let it sit for about 15 minutes. 5. While the dough is resting, grease a large bowl. 6. Knead the dough until it is smooth. You can knead it in a Kitchen Aid if you have one for about 4 to 5 minutes. 7. Afterwards, put the dough in the greased bowl. Cover the dough and let it rise for about 30 to 40 minutes, until it is double in size. 8. After the batter has risen, beat down. Put the dough out onto a floured surface and divide it out into portions for shaping. 9. Let it rest for another ten minutes and then shape into small rolls. Place on a greased baking sheet and let them rise until doubled in size, about 20 to 30 minutes. 10. Preheat oven to 350 degrees F. 11. Bake for 15 minutes until golden brown. Baste with melted butter immediately Cinnamon Butter • 1 stick butter • 1 tsp. cinnamon • 1/3 c confectioner sugar Beat ingredients together until smooth. Cover and refrigerate. Enjoy!

Mini Muffin Spinach & Artichoke Bites

Ingredients • 1 10-ounce box frozen spinach, thawed • 4 ounces cream cheese • 2 14-ounce cans artichokes, drained and chopped • • 1 1/2 cups biscuit mix • 1 cup milk • Nonstick spray • 1 cup Parmigiano-Reggiano cheese, grated Yields: 24 each

Preparation Preheat oven 350ºF. Put cream cheese into the freezer for about 5 minutes to chill before chopping into a small dice. Wring out the thawed spinach in a dishtowel to remove excess liquid. Place spinach into a large mixing bowl along with the artichokes, Parmigiano, biscuit mix and milk. Combine all the ingredients then fold in the chopped chilled cream cheese. Spray the mini muffin tin with nonstick spray then divide the spinach-artichoke mixture equally in the muffin cups. Bake for 12-15 minutes till puffed and golden in color Rachael Ray

Gorilla Bread

Ingredients: 1/2 cup granulated sugar 3 teaspoons cinnamon 1/2 cup (1 stick) butter 1 cup packed brown sugar 1 8-ounce package cream cheese 2 12-ounce cans refrigerated biscuits (10 count) 1 1/2 cup coarsely chopped pecans or walnuts

Instructions: Preheat the oven to 350 degrees. Spray a Bundt pan with nonstick cooking spray. Mix the granulated sugar and cinnamon. In a saucepan, melt the butter and brown sugar over low heat, stirring well; set aside. Cut the cream cheese into 20 equal cubes. Press the biscuits out with your fingers and sprinkle each with 1/2 teaspoon of cinnamon sugar. Place a cube of cream cheese in the center of each biscuit, wrapping and sealing the dough around the cream cheese. Sprinkle 1/2 cup of the nuts into the bottom of the Bundt pan. Place half of the prepared biscuits in the pan. Sprinkle with cinnamon sugar, pour half of the melted butter mixture over the biscuits, and sprinkle on 1/2 cup of nuts. Layer the remaining biscuits on top, sprinkle with the remaining cinnamon sugar, pour the remaining butter mixture over the biscuits, and sprinkle with the remaining 1/2 cup of nuts. Bake for 30 minutes. Remove from the oven and cool for 5 minutes. Place a plate on top and invert.

Brie and Chive Biscuits

Serves 16 Hands-On Time: 15m Total Time: 35m Ingredients • 2 cups all-purpose flour, spooned and leveled, plus more for the work surface • 2 teaspoons baking powder • 3/4 teaspoon kosher salt • 1/4 teaspoon baking soda • 6 tablespoons cold unsalted butter, cut into small pieces • 6 ounces Brie, cut into 1⁄2-inch pieces (including the rind) • 2 tablespoons chopped fresh chives • 3/4 cup buttermilk

Directions 1. Heat oven to 375° F. Line a baking sheet with parchment paper. 2. In a large bowl, whisk together the flour, baking powder, salt, and baking soda. 3. Add the butter and, using a pastry blender or your fingers, cut in until crumbly. Add the Brie and chives and toss to combine. Add the buttermilk and stir just until moistened (do not overmix). 4. Transfer the dough to a lightly floured surface. Knead it a few times to bring it together. Gently shape into a 1-inch-thick disk. Using a 2-inch round cookie cutter (or a small glass), cut out 16 biscuits (flouring the cutter and reshaping the scraps as necessary). Place on the prepared baking sheet. Bake until golden, 15 to 18 minutes. Tip Bacon lovers at your table? Mix 4 slices of cooked bacon (broken into pieces) into the batter along with the brie and chives Real Simple

PUMPKIN BREAD WITH MAPLE CREAM CHEESE FILLING

Cook time: 50 Min Prep time: 15 Min Serves: 30 INGREDIENTS FILLING - 2 pkg (8 oz. each) cream cheese, softened - 1/4 c sugar - 1 egg - 1 Tbsp milk - 1 tsp maple extract or 1 tablespoon maple syrup BREAD - 3 c sugar - 1 3/4 c pumpkin puree (or 1 can solid-packed pumpkin) - 1 c canola oil - 1 c water - 4 eggs - 4 c all purpose flour - 4 tsp pumpkin pie spice - 2 tsp baking soda - 1 tsp ground cinnamon - 1 tsp baking powder - 1/4 tsp ground nutmeg - 1 tsp salt - 1/4 tsp ground cloves - 1/2 c chopped pecans - 1/2 c chopped walnuts - 1 c currants or raisins

DIRECTIONS 1. Beat the cream cheese, sugar, egg and milk in a small bowl until creamy, add your maple extract or syrup and blend. Set aside for now. 2. In a large bowl, beat the sugar, pumpkin, oil, water and eggs. In another large bowl mix the flour, baking soda, baking powder, salt and spices. 3. Now gradually add the dry ingredients to your wet. Stir in the nuts. 4. Pour half of the batter into three flour-greased 8" x 4" loaf pans. 5. Spoon the filling over the batter. Use a spatula to spread it out carefully. 6. Add the remaining batter making sure you completely cover the filling. 7. Bake at 350° for 50 minutes or until a toothpick inserted near the center comes out clean. Cool 10 minutes in the pans before removing the bread to a wire rack to cool completely. Store your bread in the refrigerator wrapped in plastic wrap recipe by Dana Ramsey

Surprise Monkey Bread

Cook time: 45 Min Difficulty: EASY Prep time: 25 Min Serves: 12 Ingredients - 1 cup packed brown sugar - 1/2 cup butter, cubed - 2 tubes- 10 count refrigerated buttermilk flaky biscuits - 1/2 cup white sugar - 1 (8 oz) cream cheese cut into 20 cubes - 1 tablespoon ground cinnamon - 1 1/2 cups chopped pecans or walnuts (optional)

Directions 1. Directions: Preheat oven to 350 degrees. In a small microwave-safe bowl, heat brown sugar and butter on high for 1 minute or until sugar is dissolved; set aside. Flatten each biscuit into a 3-in. circle. Combine sugar and cinnamon; sprinkle a heaping 1/2 teaspoon in the center of each biscuit. Top with a cream cheese cube. Fold dough over filling; pinch edges to seal tightly. Sprinkle 1/2 cup pecans or walnuts (if desired) into a 10-in fluted tube pan coated with cooking spray. Layer in order with half of the biscuits, 1/2 brown sugar and butter mixture and 1/2 cup walnuts or pecans. Repeat layers. Bake at 350° for 40-45 minutes or until golden brown. Immediately invert onto a serving platter. Serve warm. Refrigerate leftovers. Yield: 1 loaf (12 servings) Recipe by Lisa Allen

Couldn't Be Easier Slow Cooker Bread

• Prep Time: 15 mins • Total Time: 3 hrs 15 mins • Servings: 12 Ingredients o 1 tablespoon yeast o 1/4 cup warm water o 1 cup warm skim milk or 1 cup buttermilk o 1/2 cup rolled oats o 1 teaspoon salt o 2 tablespoons olive oil o 2 tablespoons honey o 1 whole eggs o 1/4 cup wheat germ o 2 3/4 cups whole wheat flour

Directions 1. Grease a deep metal or glass bowl or 1 lb coffee can (we use a glass 18 cm Pyrex soufflé dish); turn slow-cooker on high to preheat. 2. Dissolve yeast in water; combine with milk, oats, salt, oil, honey, egg, and wheat germ. 3. Add flour and knead until smooth and elastic, about 5 minutes. 4. Turn dough immediately into bowl or can; cover LOOSELY with foil. 5. In bottom of slow-cooker, place 1/2 cup of water and a trivet or some crumpled foil. 6. Place can or bowl on this; cover and bake on High for 3 hours. 7. Note: sides of bread brown and crisp beautifully, top will slightly brown and be soft to touch. 8. Yield: 1 medium sized loaf of bread.

Apple Bacon Cheddar Crostini

Ingredients • 1 baguette, cut on a bias into 1/4-inch slices • EVOO – Extra Virgin Olive Oil, for drizzling • Salt and pepper • 1/4 pound bacon, diced • 1 large onion, diced • 2 apples, preferably Honeycrisp, diced • 1/2 cup sharp white cheddar cheese, shredded • Yields: 8-10 as a snack

• Preparation • Preheat oven to 400ºF. • Scatter the baguette slices on a large baking sheet and drizzle with EVOO, salt and pepper. Put into oven and toast for a few minutes. • In a large skillet over medium heat, cook bacon until crispy, about 4-5 minutes. With a slotted spoon, remove bacon and reserve fat. • Add the onions to the hot bacon fat and caramelize for 10 minutes. Add in the apple. Season with salt and pepper; cook for another few minutes. Remove from heat and put into a serving bowl. Top with cheese and serve with crostini alongside.

Apple Pie Bread

1/4 C browned butter 1/4 C applesauce 1 C sugar 2 eggs (or 1 egg and 2 egg whites to cut down on fat/cholesterol) 1 tsp vanilla 2 C shredded apple (I used 3 johnathon) 2 C flour 2 tsp baking powder 1/2 tsp sea salt 1 tsp cinnamon Streusal Topping 1/4 C light brown sugar, packed 3 Tbsp flour 1/2 tsp cinnamon 1/4 C whole oats 2 Tbsp cold butter

Preheat oven to 350 degrees. Cooking spray and flour a 9×5 loaf pan. Set aside. In a small sauce pan over medium high heat, brown the butter- cook stirring constantly until the butter is slightly browned and aromatic. Set aside. In a large mixing bowl, cream butter and sugar. Add eggs, vanilla, applesauce, and shredded apples. Mix until incorporated. In a medium bowl combine flour, baking powder, salt, and cinnamon. Add half flour mixture to apple mixture and mix in. Add remaining flour and mix just until incorporated. Prepare the batter and be sure to lick the beaters clean Pour batter into prepared loaf pan. Topping: In a small bowl combine brown sugar, flour, cinnamon. Cut the butter into small pieces and add to flour using a pastry cutter or a hand mixer on low speed, mix until small pieces. Add oats and mix in. Sprinkle over top the batter. Bake 60-70 minutes or until a toothpick inserted in the center comes out clean. Enjoy the wonderful aroma! Let stand 10 minutes on a cooling rack, then remove loaf from pan and finish cooling. Turn it out over a counter top because the topping is a little crumbly, I just scooped crumbles up and sprinkled it back on! Enjoy! * I adapted this recipe from keyingredient.com

Barbeque Chicken & Bacon Pizza

2 Italian pizza crusts (6 to 7 inch) 1/4 cup barbecue sauce 1 package (6 oz. size) oven roasted chicken breast, cooked 3/4 cup shredded Cheddar or Mozzarella cheese 1/2 cup cooked and chopped bacon pieces 1/4 cup each chopped green onion, tomato and bell pepper (optional)

Spread pizza crusts with barbecue sauce. Top evenly with chicken breast cuts, cheese, bacon, onion, tomato and peppers. Place on cookie sheet. Bake at 450°F for 8 to 10 minutes or until thoroughly heated. Makes 2 Pizzas Source - 212 Hot & Delicious Pizza Recipes

Snickerdoodle Muffins

Ingredients - 1 1/2 c Self rising flour - 1 c oats - 1/2 c sugar - 1 egg - 4 Tbsp butter - 1 tsp vanilla - 1/3 c sugar - 1 tsp cinnamon - 1 c milk

Directions 1. Mix all dry ingredients together, flour,oats,1/2 cup of sugar 2. Mix together egg, butter and vanilla and milk 3. Add wet mixture to dry mixture, mix until everything is mixed well. 4. Fill muffin cups 2/3 of the way full. Bake at 400 for 12-14 minutes. 5. While baking mix the topping together, 1/3 cup of sugar and 1 teaspoon of cinnamon. Once muffins are out, put topping on muffins. If you prefer a lot of topping brush a little melted butter on top of muffin to get more of the topping to stick

Italian Bread with Gorgonzola

Long loaf of Italian Bread or long crusty rolls. 1/4 cup butter 1/2 cup Gorgonzola cheese 1 to 2 cloves garlic Parsley Salt Pepper Fresh grated Parmesan cheese Optional: Basil or Oregano

. Cream the butter with the Gorgonzola cheese. Mince garlic and add to cheese mixture. Add chopped parsley, and season with salt and pepper. If using the basil or the oregano add now as well. Leave loaf whole, but cut slices so that the loaf stays together. Spread cheese mixture in between each slice and reshape loaf. Sprinkle top of loaf with Parmesan cheese and wrap in foil. Place in 400°F oven for 10 or 15 minutes and serve hot.

Olive Cheese Bread

Ingredients • One 6-ounce can black olives, drained • One 6-ounce jar pimiento-stuffed green olives, drained • 2 stalks green onions • 1 stick butter, at room temperature • 1/2 cup mayonnaise • 12 ounces Monterey Jack cheese, grated • 1 loaf crusty French bread, sliced lengthwise

Directions Preheat the oven to 325 degrees F. Roughly chop both the black olives and pimiento-stuffed green olives. Slice the green onions into thin pieces. Combine the butter, mayonnaise, cheese, olives and green onions in a mixing bowl. Stir together until thoroughly combined. Spread the mixture onto the French bread. Bake until the cheese is melted and browning, 20 to 25 minutes. Cook's Note: The mixture can also be refrigerated (up to 2 days) and used as a dip. Great with crackers!