Titus 2sdays

I am joining a new meme for Tuesdays. Darlene over at The Time Warp Wife has put together a fun little link party for this meme. Here is what she has to say about it:

"Today and every Tuesday, I want to invite bloggers to link-up any blog posts that will encourage women to joyfully live out their roles as wives and keepers of their homes I’m looking for posts on marriage, parenting, housekeeping, recipes, etc."

This is my favorite Pampered Chef recipe to make for my guys; its good anytime of the day, not just for breakfast!

Ham 'N Eggs Brunch Braid

Ingredients:
4 ounces cream cheese
1/2 cup milk
8 eggs, divided
1/4 teaspoon salt
Dash ground black pepper
1/4 cup red bell pepper, chopped
2 tablespoons sliced green onions with tops
1 teaspoon butter or margarine
2 packages (8 ounces each) refrigerated crescent rolls
1/4 pound thinly sliced deli ham
1/2 cup (2 ounces) shredded cheddar cheese

Directions

1. Preheat oven to 375°. Place cream cheese and milk in bowl. Microwave on HIGH 1 minute; whisk until smooth. Separate 1 egg and reserve egg white for later use. Whisk egg yolk, remaining seven eggs, salt and black pepper into cream cheese mixture until well blended. Add bell pepper and onions to egg mixture; mix well.

2. Melt butter in large sauté pan over medium-low heat. Add egg mixture; cook, stirring occasionally, until eggs are set but still moist. Remove pan from heat.

3. Unroll crescent dough; do not separate. Arrange dough on stone pan with longest sides of rectangles across width of baking stone. Roll dough to seal seams. Starting on longest sides of baking stone, cut sides of dough into eight strips, about 1 1/2 inches wide and 3 inches long. Arrange ham evenly over center of dough. Scoop egg mixture over ham. Grate Cheddar cheese over egg mixture.

4. Starting at one end, lift one strip of dough; twist one turn and lay across top of filling. Repeat, alternating strips of dough to form a braid. Fold bottom edges up at ends of braid. Lightly beat reserved egg white; brush over dough. Bake 25-28 minutes or until deep golden brown.

Fantastic Focaccia Bread

Fantastic Focaccia Bread
Ingredients

1 package (13.8 ounces) refrigerated pizza crust
2 garlic cloves, pressed
2/3 cup (2 oz) grated fresh Romano or Parmesan cheese, divided
2 cups (8 oz) shredded mozzarella cheese, divided
2 teaspoons dried oregano leaves, divided
2 plum tomatoes, sliced

Directions

Preheat oven to 375°F. Roll out pizza crust to within 1 inch of edge of Rectangle Stone using lightly floured Baker's Roller®. Press garlic over crust using Garlic Press; spread evenly using Skinny Scraper.

Grate half of the Romano cheese over crust using Rotary Grater. Sprinkle with half of the mozzarella cheese and 1 teaspoon of the oregano. Thinly slice tomatoes with Ultimate Mandoline fitted with adjustable thin slicing blade; arrange in single layer over cheese. Top with the remaining mozzarella cheese and oregano. Grate the remaining Romano cheese over top.

Bake 25-28 minutes or until crust is golden brown and cheese is bubbly. Cut into squares with Pizza Cutter; serve hot using Mini-Serving Spatula.

Yield: 24 servings of 2 appetizers

Apple Danish Braid

Its a baking day here again at my house! Its a dreary day, and that always puts me in the mood to do some baking. Today its going to be an Apple Danish Braid dish...from Pampered Chef! I love that its an easy, few ingredient recipe! In making mine, I totally forgot to get out the pecans! Doh! It was still yummy none the less.... and I don't think I will have any left for tomorrow, as my hubby indulged! Oh well... it was yummy!



1 pkg. (8 oz) cream cheese, softened
1/3 cup powdered sugar
1 egg
1/4 cup pecans, chopped
2 pkgs. refrigerated crescent rolls
2 Granny Smith apples, peeled, cored, and sliced (I used Jonagold apples - 3 of them)
1 TBS. sugar
1/2 tsp. cinnamon
1 TBS. maple-flavored syrup

Preheat oven to 375 F.

In a bowl, combine cream cheese and powdered sugar until well blended. Add egg mixing until smooth.

Chop pecans.

Unroll 1 pkg. of crescent dough; do not separate. arrange longest sides of dough across width of 12" x 15" rectangle baking stone. Repeat with remaining pkg. of dough. Roll dough to seal perforations.

On longest sides of baking stone, cut dough into strips 1-1/2 inches apart, 3 inches deep using pizza cutter (there will be 6 inches in the center for the filling). spread half of cream cheese mixture evenly over middle of dough. Peel, core and slice apples. Cut slices crosswise in half; evenly arrange apple slices over cream cheese mixture.

Combine sugar and cinnamon; sprinkle over apples. Scoop remaining cream cheese mixture over apples; sprinkle with pecans. to braid, lift strips of dough across mixture to meet in center, twisting each strip one turn. Continue alternating strips to form a braid. Tuck ends under to seal at end of braid. Bake 25-28 minutes or until deep golden brown. Remove from oven; brush with syrup using pastry brush. Cut & serve.