This might be the best dessert recipe I have ever tasted! I made it on a Sunday afternoon and by Monday morning it was gone!!! DELICIOUS!
Lemon Pull-Apart Bread
12 Rhodes™ Dinner Rolls, thawed but still cold zest from 2 whole lemons 1/2 cup sugar 1/4 cup butter, melted
Citrus Glaze: 1 cup powdered sugar 1 tablespoon butter, melted 2 tablespoons fresh lemon juice
Mix lemon zest with sugar. Cut rolls in half and place in a 12-inch sprayed deep dish pizza pan or 9×13-inch sprayed baking pan. Drizzle 1/4 cup melted butter over rolls. Sprinkle with lemon zest/sugar mixture, reserving 1/2 of mixture to sprinkle on just before baking. Cover with sprayed plastic wrap. Let rise until double in size. Remove wrap. Sprinkle on remaining mixture. Bake at 350°F 20-25 minutes. Remove immediately from pan and place on cooling rack. Combine glaze ingredients and mix well. Drizzle over pull-aparts.
Here is another BRILLIANT Pinterest recipe that Chad and I quite enjoyed. We left out the Jalapeno because I don't like spicy food. Other than that I stuck to the recipe! :)
(To grill pineapple: cut wedges, stick on skewers, and grill over low heat. Cut into slices.)
(To pound chicken, place inside a Ziploc bag and pound with a mallet or large can to flatten to uniform thickness.)
Sprinkle with salt and pepper and Cajun spice (or cumin/cayenne, etc.) Drizzle olive oil on a grill pan and grill on both sides until done, brushing with barbecue sauce. Set aside and slice into very thin slices.
Warm griddle over medium heat and put sizzling butter or margarine in the pan. Slightly warm and toast tortillas on both sides, then remove from griddle and set aside.
To assemble, sprinkle four browned tortillas with grated Monterey Jack. Arrange chicken slices evenly over the surface. Add pineapple slices and jalapeno slices. Sprinkle on cilantro. If desired, drizzle extra barbecue sauce over the top. Add second browned tortilla on top of each one. (You'll have four complete quesadillas at this point.)
Add to oven to warm, or back to skillet to warm, until cheese is melted. Cut each quesadilla into six wedges. Serve with sour cream, pico de gallo, and lime wedges.
Two summers ago Chad and I celebrated our first wedding anniversary at my favorite place in the world - Walt Disney World! We stayed at the beautiful Polynesian Resort which was one of my favorite hotels there yet! We at at the Kona Cafe one evening and their bread was amazing! I found the recipe on Pinterest and in honor of Jack turning one month today I wanted to make a special treat for the family! It turned out wonderful - didn't rise like I wanted it to... but tasted great!
Chad and I at the resort 2010
The Kona Cafe
Sweet Bread - Kona Cafe, Polynesian Resort
Ingredients:
4 ¾ cups All Purpose Flour
Pinch Salt
¼ cup Sugar
2 Teaspoons Active Dry Yeast
3 Each Eggs – Room Temp
¼ cup Pineapple Juice Concentrate
4 Tablespoon Margarine - Softened
¾ cup Warm Water
To Make:
1. Combine warm water, pineapple juice concentrate, margarine and eggs. Mix with the paddle attachment.
2. Combine dry ingredients, flour, sugar, salt, and yeast. Add to liquid ingredients and mix with dough hook/your hands.
3. Mix until dough pulls away from sides of bowl.
4. Place dough in a large bowl and let rise until doubled in size, about 2-3 hours.
5. Turn dough out onto a floured surface.
6. Divide the dough into four 10 oz portions and form into balls, cut an X about ½” deep into the top of each ball.
7. Cover and let rise for 45 minutes in the warmest part of the kitchen.
8. Bake at 325F for 15 minutes or until golden brown.
I found this recipe on Pinterest the other day and tried it out last night on my in-laws. It was a unanimous YUM! These cheese sticks are baked instead of fried and are a lot healthier than other cheese sticks.
Cut cheese in half to give you 24 pieces. Place cheese in the freezer until cheese is frozen.
In small bowl, whisk the egg. Place the flour on another small dish. In separate bowl, combine bread crumbs, panko, parmesan cheese and dried parsley.
Dip the frozen sticks in flour, shaking off excess, then into the egg, then coat with the crumbs.
Repeat this process with the remaining cheese placing them on a tray with wax paper. Place cheese back into the freezer until ready to bake (this is a must or they will melt before the crumbs get golden).
When ready to bake preheat oven to 400° F. Line a baking sheet with aluminum foil and lightly spray with oil.
Place frozen cheese sticks on baking sheet. Spray the tops of the mozzarella sticks with a little more oil and bake in the bottom third of your oven until crisp, about 4 to 5 minutes. Turn and bake an additional 4 - 5 minutes watching them closely so they don't melt.
