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January 15, 2021

Party Slices | Using Pampered Chef Bread Tube

Years ago a coworker brought these for a potluck.  After the first bite, I wondered where they had been my entire life.  They were creamy, savory and the cucumber on top adds just the right amount of freshness.

I don’t know where the name party slices came from, I’m certain it’s not the official name.  But I like to imagine it’s because every party needs this little slice of heaven.

They are fancy little savory cucumber bites.  They include mayonnaise, cream cheese and Pillsbury dough.  Basically the appetizer trifecta!

What adds to the fancy is the different shapes you can make the bread in thanks to the Pampered Chef bread tube shapes.  They came in heart, scalloped, square, star and flower shapes.  And while Pampered Chef has discontinued them, you can almost always spot one at your local thrift store.  If you come up emptyhanded there, a quick little Google search can find you one on Ebay or Amazon.  I found a few online here and here.  I was fortunate enough to snag mine before they were discontinued.  The sliced bread just creates the perfect vessel for appetizer-style open face sandwiches.

These area always requested for every gettogether we have, cookout we attend and even my daughter-in-laws bridal shower.  They are always a hit and are so easy to make!

Party Slices

Savory open-faced sandwiches topped with a creamy italian base and cucumber slices.
4 from 1 vote
Print Recipe
Prep Time 30 minutes mins
Cook Time 1 hour hr

Ingredients
  

  • 1 tube Pillsbury French Bread
  • 8 oz cream cheese softened
  • 1/2 cup mayonnaise
  • 1 packet Italian salad dressing mix
  • 1 cucumber sliced thin

Instructions
 

  • Preheat your oven to 350°.
  • Spray the inside of your bread tube with nonstick cooking spray. Make sure to also spray the inside of the endcaps. Place one end on the bread tube, stand it upright and place the french bread dough inside. Place the other end on the top of the bread tube. Stand the bread tube up on a cookie sheet (to prevent any oil from seeping down into your oven) and place on the middle rack in your oven. You'll probably need to move your rack a little lower to give the tube room to stand up. Cook for one hour.
  • When the bread is done cooking, remove it from the oven. Remove the ends from the tube and shake the loaf out.   Let it cool on a wire rack. Once it is cool, slice it into around 1/2" thick slices. Set aside.
  • In a medium bowl place the cream cheese, mayonnaise and italian salad dressing mix. Mix until well combined. Because I'm a fan of fancy, I put this into a piping bag fitted with a star tip.
  • Lay the bread slices out and pipe (or spread) the mixture on. Top each piece with a cucumber slice. You could also sprinkle some dill on top. I'm not a fan of dill, so I skip that.
  • Serve!

Filed in: recipes • by Amy • 4 Comments

January 11, 2021

Deep Fried Stromboli

I can’t tell you if this is officially a stromboli, calzone or panzerotti.  But I can tell you these are little pockets of deliciousness.

Stromboli basically is a pizza rolled up into a loaf and baked.  But rather than baking it, we’re frying it.  Because, why not?

I like to fill mine with sweet pizza sauce then I add pepperoni, ham, ricotta cheese and lots of mozzarella cheese.  Truthfully you could stuff this with just about anything and call it good.  You could add sausage, mushrooms, peppers and onions.  Anything your little heart desires, the sky is the limit my friends.

While we are going to start with my homemade pizza dough, you could always use a premade dough from the store.  I do have to say though, this homemade pizza dough is what takes it over the top.

We had this stromboli for dinner last night.  I would say next to a salad but let’s be honest here, no one was thinking of salads at that moment in time.  Not much was said during dinner as we ate this saucy-crispy delight.

It’s always a go-to crowd pleaser.

Deep Fried Stromboli

Pepperoni and ham along with pizza sauce, ricotta and mozzarella is rolled up in homemade pizza dough and fried until golden perfection.
5 from 1 vote
Print Recipe
Prep Time 2 hours hrs
Cook Time 6 minutes mins
Servings 6

Ingredients
  

  • 1 cup warm water around 105°
  • 2 1/4 tsp active dry yeast
  • 1 tbs white sugar
  • 1 tsp fine sea salt
  • 1 tbs lard
  • 3 cups all purpose flour
  • pizza sauce
  • pepperoni
  • sliced ham
  • ricotta cheese
  • mozzarella cheese shredded
  • cooking oil for frying

Instructions
 

  • Combine water, yeast and sugar in the bowl of your Kitchen Aid.  Give it a good mix and allow it to set for 10 minutes to bloom (the surface will look bubbly).
  • In a separate bowl mix together the flour and salt.
  • With the dough hook attached to your Kitchen Aid, turn it on the lowest speed. Add in the flour/salt mixture ½ cup at a time.  Scrape the sides down when needed.
  • Once the dough has come together, add in the lard.  Continue mixing 5-6 minutes.
  • Remove the bowl from your Kitchen Aid.  If any flour remains on the bottom of your bowl, press the dough down into it to pick it up.
  • Grease a separate mixing bowl well with lard.  Transfer your dough to that bowl.  Using your hands, grease the outside of the dough with lard.  Cover it with plastic wrap and place it in a warm spot. Allow it to rise until doubled in size (around 1 hour).
  • Once the dough has finished rising, punch the dough down and turn it on to a lightly floured work surface. Divide the dough into 6 equal pieces.
  • Roll the first piece of dough out to an 8" round circle. Working with one prepared dough at a time spread some of the pizza sauce on the dough, leaving a 1" border around the dough edges Begin layering in your desired toppings (pepperoni, ham, sausage, ricotta cheese, peppers, onions, mushrooms, etc.). Top it all with a generous helping of mozzarella cheese.
  • To close your stromboli, grab the edge furthest from you and bring it towards you. Lay this edge on top of the one closest to you. It should form a half-moon shape. To seal your edges together, press them together firmly. Then begin crimping by taking your thumb and index finger from one hand and make a v-shape with them with the opening of the fingers opening to the outside of the stromboli. Push the index finger from your opposing hand through the v-shape (going towards the center of the stromboli). Continue the crimp all the way around the edge. Having a sealed edge is very important! Otherwise the contents will leak out into the hot oil and create a wild popping mess.
  • In a deep skillet, add cooking oil until it's 1 1/2" deep. Heat oil over medium heat until it reaches 350°. Carefully place the sealed stromboli in the center of the pan. Set it down easily, don't drop it in or the hot grease will splatter. Cook the stromboli on one side around 3 minutes or until golden brown. Flip the stromboli carefully and cook another 3 minutes on that side. When it's done, it should be nice and golden brown all the way around.
  • Repeat this process with all remaining dough pieces.
  • Let the stromboli cool for a few minutes before serving.

Filed in: recipes • by Amy • 2 Comments

January 7, 2021

Texas Roadhouse Rolls With Honey Butter

Have you ever went to Texas Roadhouse and had those pillowy, delectable sweet rolls?  I’m convinced they will serve those rolls in Heaven.

We’ve already discussed my ridiculous obsession with baking.  If you haven’t read my white bread recipe, you can find it by clicking here.  As I said in that post, the amount of flour I go through in my house is almost embarrassing.  I say almost because eating these takes every ounce of embarrassment away.

This is my copycat recipe for those amazing Texas Roadhouse rolls.  Run to your kitchen right this second and make these fluffy, buttery, super tender rolls.  You can thank me later.  Don’t try to serve them without slathering them with honey butter, that would be an abomination.

Texas Roadhouse Rolls With Honey Butter

These rolls are incredibly fluffy, buttery, super tender and slathered in honey cinnamon butter.
Print Recipe
Prep Time 1 hour hr 30 minutes mins
Cook Time 20 minutes mins
Servings 18 rolls

Ingredients
  

  • 1/4 cup warm water around 105°
  • 1 cup warm milk around 105°
  • 1 large egg room temperature
  • 3 tbs butter melted
  • 1/4 cup white sugar
  • 4 cups flour
  • 1 tsp garlic salt
  • 2 1/4 tsp active dry yeast
  • 1/4 cup melted butter for basting rolls
  • 1 stick butter softened
  • 1/4 cup powdered sugar
  • 1/4 cup honey
  • 1 tsp ground cinnamon

Instructions
 

  • In the bowl of your Kitchenaid add the water, sugar and yeast. Whisk together and allow to bloom for 10-15 minutes until foamy.
  • To the bowl of your mixer add the milk, melted butter, egg, garlic salt. Lightly mix everything together, using the dough hook of your mixer, for about 1 minute. Add the flour, 1 cup at a time, and mix. If your dough seems to tacky, you may need to add additional flour. Add flour, 1/2 cup at a time, as needed and mix until the dough comes clean from the sides of the bowl.
  • Place the dough in a greased bowl and cover with a clean kitchen towel. Let the dough rise in a warm place until double in size (1-2 hours).
  • Punch down the dough and turn it out onto a floured work surface. With a rolling pin, roll out dough in a rectangle to approx. ½ inch in thickness. Using a pizza cutter, divide into 18 square pieces. Place each roll 2 inches apart on parchment lined baking sheets. Cover with a clean kitchen towel and allow to double in size.
  • Preheat oven to 350°. When rolls have risen, place on middle rack of oven. Bake 15 minutes or until light golden brown. Remove from oven and immediately brush with melted butter. Trust me, serve them warm!
  • While the rolls are baking make your honey butter. To prepare it which together the last four ingredients.

Filed in: recipes • by Amy • Leave a Comment

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Wife & Mama • Iced coffee seeker & curator of chaos • Collector of words & magic • Obsessed with laughter & bright lipstick • Dreaming & homesteading in the hills of PA

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