Sausage Bread

I've been making this sausage bread every Christmas morning as long as I can remember because it's my son, Michael's  favorite.  I only make it once a year so to keep it special for our Christmas morning breakfast which consist of this sausage bread, an egg bake, fruit and muffins.  Every year I think, I really need to take a picture of this bread so I can blog the recipe.   Well, year after year, I get busy and forget!  But this year I remembered because my son asked for the recipe.  I guess he'd like it more than once a year!  

I don't make homemade dough because this Rhodes bread dough is easy and come Christmas morning I need easy!  The only hard part to this recipe is remembering to take the dough out of the freezer the night before to thaw.  Last year, I forgot, and let me tell you I had to scramble to make homemade dough and it was good BUT it wasn't easy. 

This recipe makes two of these loaves but can easily be halved if you only need one.

2 (loafs) Rhode White Bread, thawed (according to pkg. or overnight in the fridge) 

1-(16oz pkg.)  breakfast sausage (I like Jimmy Dean-regular)

1 onion, diced

1 can sliced mushrooms, drained

8oz cheese grated (I like to use pepper jack, monterey jack or mozzarella)

2 tablespoons butter 

Instructions:

1.  Preheat oven to 350.

2.  Sauté sausage and onion until cooked, add mushrooms and sauté just until heated.  Drain well.  Set aside.  (this can be made the day before)

3.   Spray 2 cookie sheets lightly with non-stick cooking spray. Roll (shape) each loaf into a rectangle. Cover with plastic wrap and let rest 15 minutes.

4.  Remove wrap from dough and top sausage mixture evenly over each rectangle. Top evenly with cheese.

5.  Roll each rectangle, jelly roll style, starting with the long side. Pinch ends together to seal tucking ends under. Place on baking sheet seam side down.  Bake each on their own baking sheet so that each loaf bakes evenly.  Switch pans half way between baking time.  Bake at 350°F 45-55 minutes. When loaves come out of the oven spread the top with butter.  Remove from pan to cool10 minutes before slicing.

The winner of the 46th Pillsbury Bake-Off Contest is…….

Well, I didn't win the 46th Pillsbury Bake-Off but I had an amazing time!  It's so much fun meeting so many finalist.  After all the excitement and fun it's a hard to come back down to earth.  Thanks to my wonderful husband I don't have to just yet.  He gave me a consolation prize, we are spending the night at Sundra Spa (Wisconsin Dells) for some quiet time and to get my heart beating back to normal again.  As I sit here in my fluffy robe by the fire place I'll go through my pictures and give you a glimpse behind the scenes at the Bake-Off. 

I have to thank my son, Michael, as he took most of the pictures for me.    It was nice not having to worry about taking pictures with all the goings on so THANKS Michael!  Just wish he was in a few more pictures! 

It was so nice having my family with me in Vegas.  After all those three people are why I love to cook/bake!  We were picked up from the airport in Vegas style, a limo!

The Aria is a beautiful hotel!

We had a free night so we went to the show The Beatles LOVE by Cirque du Soleil.  It was fabulous!

    The next morning (Sunday) I headed up to the convention center to sign in.   

After I registered I get interviewed right away! Being in front of the camera is when my heart beats a little faster!

So cool to see my recipe and name in print.

                                                  That night we had the reception party           

with a live band,

wine and appetizers (they are on that piece of art)

                                                            and some really good food!

Bright and early Monday morning, it's Bake-Off day! After breakfast, we start to line up for the Grand March where we head to our ovens.  My oven number was #93.  Click here for a cool video on how they put the Bake-Off floor together.

Add caption

 The life-size Pillsbury Doughboy and last year's winner Christina Verrelli along with a marching band which played pots, pans and spoons started out our Grand March.   Once we are all in front of our ovens, the announcement is made, READY, SET, MAKE!!  Click here to see the Grand March.

  

Behind the oven is when I was the most calm.  We have enough ingredients to make our recipe three times and then decide which one we want to go to the judges.  We don't have to make it a third time if we are happy with the first two batches.  My first batch of Cream Puffs came out perfect so I brought them to the Judges.  We don't actually see the judges as they are behind closed doors.  My second batch also came out perfect so they were for samples.  

While you are busy cooking, reporters, food bloggers and food writers are walking the floor interviewing us.  They don't want to interrupt our cooking/baking so they are very careful and ask if you have time to talk.  TV personality Padma Lakshmi, who host Bravo's "Top Chef"series was also on the floor interviewing contestants.  I wish I could of met her as I'm a huge fan of her show "Top Chef".  I wasn't one of the lucky ones who she interviewed.

  Once I was done, I was able to look around and realized a lot of contestants were still cooking.  A few people told me later they had to make their recipe three times because the ovens didn't cook like their home ovens and they had a few issues.   
Once we are done we can walk around and taste samples.  After trying a few, I was full!  I have no idea how the judges do it!  We now had some free time to rest up before getting ready for the Dinner and Awards Ceremony.  

Champagne!  Great way to start the party!

At this point, I think, everyone is thinking….It could be me!  I know I did!  It's fun to dream!

I have to show you what they served us for dinner. It was so delicious!   

First Course - Grilled Vegetables & Pesto, Marinated Heirloom Tomatoes with Champagne Vinaigrette

 Second Course - Butternut Squash Soup with Sage Croutons

 Dual Entree - Grilled Filet of Beef and Striped Bass

Dessert - Glazed Gianduja Chocolate Bar with Vanilla Berries

Padma Lakshmi, also hosted the Dinner and Awards Ceremony.  Dinner and the entertainment was great!  Now time for the Awards.  And the winner is…..

Glori Springs of Nevada won $1 million with her 

Loaded Potato Pinwheels.

2nd Place - Sheila Suhan of Scottdale, Pa., with Easy Caprese Pizza Bake

3rd Place - Antoinette Leal of Ridgefield, Conn., with Cherry Almond Brunch Tart            

GE Innovation at Work Award - Kellie White of Valley Park, Mo., for Honey Sesame Bagels  
JIF Peanut Butter Award - Kim Doyle Wille of Carbondale, Co., for Thai Shrimp Pizza
Click here for all the recipes.

The End.  Not really!   I have one more time that I can enter and enter I will.  I already have an idea!  Who knows, maybe I'll get selected for the 47th in Nashville.  If not, I'll keep trying!

It's finally here, the 46th Pillsbury Bake-Off in Vegas!  I'm super excited and grateful to be apart of this contest.  Pillsbury products have been part of my life since I was a kid.  One of my favorite early memories of using a Pillsbury product was using Pillsbury biscuit dough and making fried donuts sprinkled with cinnamon sugar.  I'd make them for my brothers and sisters before school.  I still can't believe my Mom would let me deep fry before school!

My husband, son and daughter will be going with me to cheer me on.  It means the world to me that they will be there.  Those three people are the reason I love to bake/cook.  They have always let me be creative in the kitchen.  Even when my creations didn't turn out so good, no worries, we'd order pizza. 

We leave tomorrow (Saturday) morning and the Bake-off is on Monday between 8am-11:30.  That evening at the Dinner and Awards Program, Pillsbury will award One Million Dollars to the Grand Prize Winner.  That same night, they will whisk the Grand Prize winner  away to fly to Los Angeles to be on the Queen Latifah Show.  It will air November 14.   How fun would that be!  I hope it's ME!

When I get home I will share all the behind the scenes.  Wish me luck! 

Mini Vanilla Bean Scones

This recipe comes from Ree-Pioneer Woman and they are delicious!  It took me forever to make this recipe because once I found out how much a vanilla bean costs (about $5-$7 each), I couldn't bring myself to buy three of them.  I searched every grocery store for the lowest price and  found them at Woodman's grocery store for $2.19 each and then at Costco for $11.99 for 10.  If you think ahead you can also buy them online for a good price.   I've made these scones several times and they are so worth it.  They are tender with a hit of vanilla and are slightly sweet from the glaze.  They freeze great and only take about 20 minutes to thaw so you can enjoy them with your morning coffee whenever you want to treat yourself.

Woodman's $2.19 each

Costco $11.99 for 10

The first time I made these scones I followed Ree's recipe exactly but then I tried to make it easier by using a food processor and then shaping them differently. I also don't make as much glaze as she does because she covers the whole scone in glaze and I just covered the top.  Sometimes my shortcuts don't work out but this time they did and the scones were just as good as the originals.  For whatever reason I don't enjoy the time it takes to cut the butter into the flour but a food processor does it in a snap with a few pulses.  Shaping the dough into 3 circles was easier than trying to get the dough into a large rectangle like Ree does.  She makes it look so easy as I saw her make these on her Food Network Show.  Check out her blog post for her recipe as she shows 31 step by step photos!

                                     

Put foil under the rack to catch the extra frosting for easy cleanup.

Scone Ingredients:

• 3 cups All-purpose Flour
• 2/3 cups Sugar
• 5 teaspoons Baking Powder
• 1/4 teaspoon Salt
• 2 sticks (1/2 Pound) UNSALTED Butter, Chilled
• 1 whole Large Egg
• 1 cup Heavy Cream
• 2 whole Vanilla Beans

• Glaze Ingredients:

• 3 cups Powdered Sugar, Sifted
• 1/4 cup Whole Milk, More If Needed For Thinning 
• 1 whole Vanilla Bean
• Dash Of Salt

Preparation Instructions

Preheat oven to 350 degrees.

Split the vanilla beans down the middle lengthwise and scrape out all the vanilla "caviar" inside. (Click here to see how to use a vanilla bean) Stir caviar into cream. Set aside for 15 minutes.

In a large food processor add Sift flour,  sugar, baking powder, and salt.  Pulse a few times to combine.  Cut cold butter into pats, then  add  to the flour mixture in the food processor.  Pulse until the butter in cut into the flour.

Mix vanilla cream with egg, then combine with flour mixture;  pulse food processor until it comes together.

Turn dough onto a floured surface and divid into 3 equal portions.   Using your hands Lightly press each portion and form into three circles about 1/2 inch thick.  Then using a knife or I like to use a pizza cutter, cut each circle into 8 pieces. 

Transfer to a parchment or baking mat-lined cookie sheet and bake for 13-15 minutes, removing from the oven just before they start to turn golden. Allow to cool for 15 minutes on the cookie sheet, then transfer to a cooling rack to cool completely.

VANILLA GLAZE

To make the icing, split one vanilla bean in half lengthwise and scrape out the caviar. Stir caviar into milk; allow to sit for awhile. Mix powdered sugar with the vanilla milk, adding more milk if necessary to get the right consistency. Stir or whisk until completely smooth.  You'll want consistency to be thin enough (but not too thin) to dunk  top of scone into glaze and then let excess drip off.  

One at a time, carefully dunk top of each cooled scone in the glaze.  Transfer to parchment paper or the cooling rack. Allow the glaze to set completely, the glaze will be dry to the touch, about an hour. Scones will keep several days if glazed or freeze using wax or parchment paper between layers so you can easily remove and they won't stick together.  ENJOY!

Makes 24 scones

Well, I'm back from NY after being on the Today Show (See prior post).  My husband came along and we had an amazing two fun whirlwind days in NY city.  

Being on the Today Show was so exciting for me because first of all, it's my morning show and second, I got to be on TV!!!  It was fun to meet Al Rocker, Natalie Morales and Joy Bauer.  I also have to mention the producer, Kate, who was so nice and was with us every step of the way.  She made us feel welcome and at ease.  

I also got to meet two nice ladies whose chili recipes were up against mine, and Christine Riccitelli.  Abigail's recipe was a vegetarian chili (Lean and Mean Chili) and Christine's recipe was a Thai inspired chili (Thai Turkey Chili).  I didn't get a chance to try their chili but click on their recipes for a link.  

With all the excitement leading up to being on the show, flying to NY, getting to the set early to get our hair and makeup done, getting to hang out  in the Green Room as Carson Daly, Christy Brinkley, Kathy Lee walked by and THEN it's time for us go be on and in a flash it's over!  Just like that our 5 minutes of fame was over but it sure was fun!  Did I win.....NO but we were all winners for just being there!  

Click here to watch the video.  Video no longer available.

Kathy Lee was kind enough to stop and take a picture.  

Myself, Christine, Kate (Producer), Abigail, and Joy Bauer (nutrition expert)

                                     Really good (for you) green chili

Ingredients

• 1 large onion (about 1 cup), chopped
• 6 garlic cloves
• 1 tablespoon olive oil
• 1 teaspoon Kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon ground cumin
• 1 teaspoon ground coriander
• 1 tablespoon chili powder
• 1 teaspoon oregano
• 5 medium jalapeno peppers, seeded
• 8 medium Anaheim peppers, seeded and halved
• 3 pounds tomatillos, paper like skins removed, washed and quartered
• 4 cups low-sodium vegetable broth
• 3 tablespoons fresh lime juice
• 1/3 cup finely crushed tortilla chips
• 2 (16oz) cans Pinto Beans, drained
• 1 rotisserie chicken, skin removed and meat shredded (about 4 cups)
• 1/4 cup chopped cilantro leaves
• 3 tablespoons fresh lime juice, for garnish (optional)
• 3 diced avocados, for garnish (optional)
• 1 bunch sliced scallions, for garnish (optional)

Preparation

In a large (14 cup) food processor chop onion and garlic.

In a large Dutch oven add olive oil and heat over medium heat. Add the onions and garlic, and sauté until soft and fragrant — about 5 minutes.

Next in the same food processor chop jalapeño peppers and Anaheim peppers, set aside.

Add the salt, pepper, cumin, coriander, chili powder, and oregano to the Dutch oven, and continue to sauté for 1 minute. Then add the chopped peppers into the pot.

Next, in the same food processor chop tomatillos and add them to Dutch oven.

Stir in the vegetable broth, lime juice and crushed tortilla chips. Bring to a boil and then lower heat to a simmer for 1 1/2 hours, stirring occasionally.

At the end of the cooking time turn up the heat to medium and add the beans, chicken and cilantro and simmer for an additional 15-20 minutes, just until heated through.

Serve the chili in individual bowls topped with diced avocado, a squeeze of lime juice and sprinkle of scallions.

Tips:Nutritional value: 300 calories per serving

Serving Size: 12 servings

I have exciting news!  On Monday, October 21, I will be on the Today Show.  I was chosen to compete with two others in a, "Too Good To Be Healthy Chili Contest", with Joy Bauer.  I entered my recipe for "Really Good Green Chicken Chili".  It's healthy and easy because I use a food processor to chop all the peppers, onions, garlic and tomatillos and use a rotisserie chicken.  I will post the recipe when I get back on Tuesday.  Hopefully I'll post some pictures of my experience too!

  I'm asked a lot about how I hear about these contest I enter.  Well, it's an amazing web side called Cooking Contest Central.  CCC is a hub for anyone passionate about food, who is interested in entering cooking/recipe contest.  A membership to CCC is $25.00 a year and it provides me with information on the latest contests, as well as tips for entering and community support.  I joined after I had heard from all my Pillsbury Bake-Off friends who are also members.  I'm having fun entering these contest and so far I'm a two time finalist in the Pillsbury Bake-Off, made the finals with my Caramel Macchiato Cheese Cake (but only won a coffee cup!) and now I'm on my way to New York to be on the Today Show.  How cool is that!  Wish me luck!