Egg Salad Sandwich on The Yellow Brick Road

Egg Salad Sandwich on the Yellow Brick Road - SimplyGloria.com

 Have you traveled yet to watch the new movie, Oz The Great And Powerful?

Remember watching as a child,  how Dorothy travels the path of The Yellow Brick Road to get to the Emerald City?

Ah, good times!  Well, recently dragging taking the boys to go out for family night and enjoying the new movie… got my mind thinking.  I originally planned on making a cinnamon swirl bread the next day.  But, decided to take a detour and swirl the bread with a golden ribbon of dough instead!

Yellow Brick Road Bread -SimplyGloria.com

I relied on my favorite basic white bread recipe.  While making the dough, follow all the directions on the recipe.  Except, before you knead the dough for 8-10 minutes…  split the dough in half.  One half of the dough you knead by hand.  (unless by chance, you have two kitchen aids!)  The other half, put into the mixer with a dough hook and 2 teaspoons of (liquid) yellow food coloring.  After the full 10 minutes of kneading the dough, it will be yellow all the way through!

Cover and let the dough rise separately for about an hour.

Process to making Yellow Brick Road Bread - SimplyGloria.com-001

After the rising process, roll out each piece of dough on a flat surface.  Put the yellow onto the white and start rolling up!

Put the seam side facing down into an already greased bread loaf pan.  Cover and let rise for another hour.  (*Note:  I like to sit the dough inside the microwave with hot water, to rise.  It keeps it nice and warm with no cold drafts.)

After the dough has risen to a size of a loaf of bread, put into a preheated oven of 375 degrees for 30-35 minutes.  (*Tip: When you tap on the top of the loaf and it sounds hollow, it means the bread is done in the middle.)  Let the bread cool before cutting.

While the bread is baking, you can start your Egg Salad (with bacon!) for your sandwiches!

Egg Salad with Bacon -SimplyGloria.com

All you’ll need to make this easy egg salad is 6 hard boiled eggs, cut; 1 pound of crispy bacon; 1 cup of mayonnaise; 1 tablespoon of dill weed; onion powder and salt & pepper.

Egg Salad Sandwich with Yellow Brick Road Bread - simplygloria.com

Mix it all together and put it between 2 slices of cooled down bread!

Egg Salad with Bacon Sandwich on Yellow Brick Road - SimplyGloria.com

This Egg Salad has a delicious crunch of bacon pieces all through it with just a touch of dill.  Put it all between 2 slices of fresh baked bread– also known as, The Yellow Brick Road Bread!

Enjoy, my friends!

*My Egg Salad Sandwich on The Yellow Brick Road is linked to party with {Mom On Timeout} & {I Gotta Create} & {Somewhat Simple} & {The Taylor House} & {Living On Love And Cents} & {Sew Much Crafting} & {Serenity You} & {Type-A Baker} & {Chicky’s Cafe} & {Atkinson Drive} & {Whipperberry} & {Tatertots and Jello} & {Cheerios and Lattes} & {Will Cook For Smiles} & {The Best Blog Recipes}

Egg Salad Sandwich on The Yellow Brick Road
Author: 
Prep time: 
Cook time: 
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This Egg Salad has a delicious crunch of bacon pieces all through it with just a touch of dill. Put it all between 2 slices of fresh baked bread– also known as, The Yellow Brick Road Bread!
Ingredients
  • 1 Basic White Bread Recipe
  • 2 teaspoons (liquid) yellow food coloring
  • Egg Salad:
  • 6 hard boiled eggs, cut
  • 1 pound bacon, cooked
  • 1 cup mayonnaise
  • 1 tablespoon dill weed
  • 1 teaspoon onion powder
  • salt & pepper to taste.

Instructions
  1. Bread:
  2. Follow all the directions on the basic white bread recipe.
  3. Except, before you knead the dough for 8-10 minutes… split the dough in half. One half of the dough you knead by hand.
  4. The other half, put into the mixer with a dough hook and 2 teaspoons of (liquid) yellow food coloring.
  5. After the full 10 minutes of kneading the dough, it will be yellow all the way through!
  6. Cover and let the dough rise separately for about an hour.
  7. After the rising process, roll out each piece of dough on a flat surface.
  8. Put the yellow onto the white and start rolling up.
  9. Put the seam side facing down into an already greased bread loaf pan.
  10. Cover and let rise for another hour.
  11. After the dough has risen to a size of a loaf of bread, put into a preheated oven of 375 degrees for 30-35 minutes.
  12. Egg Salad:
  13. Cut hard boiled eggs into cubes and put in a medium size mixing bowl.
  14. Add crispy bacon and mayonnaise.
  15. Sprinkle dill weed, onion powder, salt and pepper.

Notes
I like to sit the dough inside the microwave with hot water, to rise. It keeps it nice and warm with no cold drafts.

Strawberry Cheesecake Bites

White Chocolate covered Strawberry Cheesecake Bites - SimplyGloria.com #cheesecake #dessert

When you’ve had a slice of your favorite cheesecake, don’t you just want to have another?

These little Strawberry Cheesecake Bites are just the perfect size!  And having them dipped in white chocolate is even an extra treat!

The only ingredients you need for this recipe is your favorite cheesecake and 8 ounces of white chocolate.

Strawberry Cheesecake Bites

You can make your own cheesecake from scratch…which I love to do!  But, today I needed my cheesecake fix right away!

Strawberry Cheesecake Bites covered in White Chocolate

Use a small cookie scoop.  And start scooping out the cheesecake– with the graham cracker crust, of course!  Save a few of the crumbles for later…about 2 tablespoons.

Strawberry Cheesecake Bites rolled then covered with white chocolate

Put the scoops onto parchment or wax paper.  Just stick them straight into the freezer for about 20 to 30 minutes covered with plastic wrap.  (You could even leave them in longer, in case you get busy.)

While they are in the freezer, start to melt your chocolate over a double boil.  (Double Boil:  One small pan filled with a small amount of water in it.  A large glass bowl with the chocolate in it, sitting on top of the pan.  Do not let the boiling water touch the bottom of the bowl.)

Strawberry Cheesecake Bites rolled in white chocolate2

Take the cheesecake scoops out of freezer and start forming into smooth round balls between your palms.  The heat of your hands will warm the cheesecake up a bit.  So you may need to put back into freezer if they are too soft.

White Chocolate Strawberry Cheesecake Bites - SimplyGloria.com #cheesecake

Dip your fork into the melted white chocolate, then place a cheesecake scoop on top of the fork.  Dip into the chocolate and shake off the excess chocolate.  Put back onto the paper and immediately sprinkle the graham cracker crust on top.  Repeat with all the others.  *Note:  because the cheesecake scoops are still cold from the freezer– your chocolate may need to be reheated a bit more with the pan of hot water, as you continue the process.

White Chocolate Strawberry Cheesecake Bites - SimplyGloria.com

These little delectable treats are ready to enjoy as soon as the chocolate is set up.  (It sets up fast!)  So, if you’re like me– I was already “testing” one when the 2nd one was being dipped!

If you love these Strawberry Cheesecake Bites, then you are going to love these Fudge Brownie Cheesecake Bites!

Fudge Brownie Cheesecake Bites - SimplyGloria.com Covered in #chocolate!

Strawberry Cheesecake Bites
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Prep time: 
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These are the perfect little treats to devour… one by one! Store in the refrigerator. Makes about 2 dozen Cheesecake Bites to share!
Ingredients
  • 1 (5 inch) strawberry cheesecake (or your favorite, of course!)
  • 8 ounces white chocolate

Instructions
  1. Use a small cookie scoop.
  2. Scoop into the cheesecake, with the crust.
  3. Save 2 tablespoons of crust.
  4. Place scoops onto parchment or wax paper.
  5. Place into freezer for 20 to 30 minutes.
  6. Melt white chocolate over a double boil. (Chocolate in a heat safe bowl setting over a pot of hot water. Do not let the water touch the bowl.)
  7. Take the scoops of cheesecake out of freezer and form into rolled balls.
  8. Dip fork into chocolate.
  9. Place a scoop of cheesecake on top of the chocolate covered fork.
  10. Dip cheesecake and shake off excess of chocolate.
  11. Immediately sprinkle crumbled graham cracker crust on top of chocolate.
  12. Repeat process with the rest.
  13. Enjoy!

Lazy Sundays {Haircut}

 If you haven’t already heard of Locks of Love, it’s a public non-profit organization where we can donate hair.  It is for the ages of 21 and younger.

SAMSUNG

 Locks of Love looks for the highest quality of hair.  Then they are able to give the hair prostheses free of charge to the children.

This gives the children a sense of  self confidence, suffering from long-term medical hair loss.  We all know that kids tease.  And it can help restore some of the normalcy to their everyday lives that most of us take for granted.

I have some very close friends and family that are going through some medical conditions.  I wanted to help.  I, myself, do not have enough of my own hair to cut.  Locks of Love has some guidelines to follow.  And one of them is a minimum of 10 inches.

My (10 yr old) niece wanted to cut her hair.  I am a hair dresser and have known of  this organization for years.

BEFORE Haircut - SimplyGloria.com

As you can see, she definitely has 10 inches to donate.

Donating 10 inches to Locks of Love - SimplyGloria.com

She was super excited to donate her hair for some one that doesn’t have hair.

AFTER 10inches cut off hair - see the BEFORE SimplyGloria.com

I know my sister will absolutely love her daughters new haircut!  Because, my niece LOVES it very much, and what she’s doing makes her feel good!

Enjoy your Sunday…as today, I am enjoying my Lazy Sunday!

Pulled Pork Philly

Pulled Pork Philly Sandwich - SimplyGloria.com  Also, made with bacon, 3 different cheeses and a lot goodness!

Have you cooked a big pork roast and ended up with some for leftovers?  And, then just didn’t know what to do with it?

  You can create the Pulled Pork Philly (ta-da!) with your already cooked pork roast. You could even put it inside a warm tortilla, or on a slice of toasted baguette.  I’ve even made this dish for the whole neighborhood party as sliders…on tiny sized buns!

The pork is combined with crispy bacon, red peppers, red and spring onions and 4 different cheeses to melt into the best of all gooey-ness!

Pulled Pork Philly Sandwiches - SimplyGloria.com

 This is the perfect meal transferred from any leftover pork roast!  It’s super easy to throw together ahead of time.  And, when you’re ready, put in the oven for about 40 minutes to do it’s thing!

Ingredients for Pulled Pork Philly

First, you’ll need your main ingredient:  some pulled pork.  (Note:  if you happen to grill a full pork roast anytime soon…you have got to put some aside for this dish– it’s absolutely amazing with the smoke taste!)

Ingredients for Pulled Pork Phillys

Spray some non-stick cooking spray into your 2 quart baking dish.

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Begin layering with half of all of your ingredients.

This is the order of layering:  red onions, red bell peppers, shredded pulled pork, bacon, cream cheese, Parmesan, mozzarella, provolone (tear into pieces), spring onions, and crushed red pepper flakes.

 The crushed red peppers are optional.  It gives it just a little kick and balances with all the cheeses.

 Then, repeat with your second and final layer with the rest of the ingredients.

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It may be stacked pretty high, but it will all lay down once it’s been in the oven to let the cheeses melt.

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Cover with aluminum foil.  *Tip:  Spray some non stick spray on the inside of the foil touching the cheeses– to prevent sticking.  Put in oven at a preheated 375 degrees for 30 minutes.  Leave in oven, take off cover and bake for an additional 10 minutes.  When it’s all finished, let it rest for about 5 minutes before serving onto buns.

Pulled Pork Philly filled with bacon and 3 different cheeses!

Enjoy, my friends!

My Pulled Pork Philly is linked up to party with {Hope In Every Season} & {One Artsy Mama} & {Somewhat Simple} & {Whipperberry} & {Tatertots and Jello} & {Thirty Handmade Days} & {Seasons of a Homemaker} & {Will Work For Smiles} & {I heart Naptime} & {The Hopeless Housewife}

Pulled Pork Philly
Author: 
Prep time: 
Cook time: 
Total time: 

Serves: 8
 

Ingredients
  • 1 pound Pork Roast (cooked and shredded)
  • 1 pound bacon (chopped and fried)
  • 1 red bell pepper (sliced)
  • 1 red onion (sliced)
  • 5 spring onions (chopped)
  • 2 teaspoons crushed red pepper flakes
  • 2 cups shredded mozzarella cheese
  • 1 cup grated parmesan
  • 4 slices provolone
  • 8 ounces cream cheese
  • 8 rolls

Instructions
  1. Preheat oven to 375 degrees.
  2. Chop a pound of bacon and cook in a frying pan until crispy. Drain excess fat on paper towel. Set aside.
  3. Shred (leftover) pork roast into medium bite-size pieces with hands or two forks.
  4. Slice red bell pepper and red onion. Also chop spring onions.
  5. Start layering process in a 2 quart baking dish with the following, in order.
  6. First Layer: begin with half of all of your ingredients. red onions, red bell peppers, shredded pork, bacon, cream cheese, Parmesan, mozzarella, provolone (tear into pieces), spring onions, and crushed red pepper flakes.
  7. Second Layer: repeat with remaining ingredients.
  8. Cover with lid or foil. (If using foil, spray cooking nonstick spray onto the foil to prevent the cheese from sticking.)
  9. Bake for 30 minutes, covered. 10 more minutes, uncovered. (40 min. total)
  10. Slice 8 rolls and serve this AMAZING Pork Pilly with any side salad for your family. Enjoy!!!

 

Liebster Award

Liebster-Award

Recently I was nominated for a Liebster Award by Linda at Night Owl Corner!  I would like to thank her for nominating me and encourage you to visit her blog!

Liebster Award is used to highlight smaller, lesser known blogs, blogs that have less than 200 followers.  Liebster (the word means kindest, dearest, beloved, cute, endearing in German) is an award that you accept with an intention of paying it forward.

After being nominated for this award, the nominee has to:

*Acknowledge the nominating blogger.
*Tell 11 facts about themselves.
*Answer the 11 questions the nominating blogger created.
*List 11 bloggers who have 200 followers or less (as far as you can tell) , and who you believe deserve recognition and encouragement to continue blogging.
*Post 11 questions for the bloggers you nominated to answer.
*Tell all of the bloggers you nominated that they have been nominated.
*You cannot nominate someone who nominated you.

 

11 Random Facts About Myself

I am VERY afraid terrified of mice!
I love being in the mosh pit at rock concerts.
I prefer 6″ heels over flip flops any day!
My “yoga” pants have never seen a day of yoga.
I refuse to eat lettuce…and any food that has touched it.
I have vanity plates on my truck that say HOLIWUD.
I never eat the ends of a pickle.
I have a fascination with lighthouses.
I know how to fly a cessna plane.
I am a Pisces… all the way.

 

Linda’s Questions for Me:

  

{1} Why did you start blogging?

I’ve only been blogging for about 5 wks!  My reason to blog is to share the things I know.  I love to cook and be creative in the crafting dept.  But most people do not know how to cook…so I want to show them how easy and simple it truly is!

{2} What homemade project are you most proud of?

Right now, my dining room table.  My hubby thought it would sit in the garage for many (more) months!

 {3}  What is the best costume you’ve ever worn?

Roller Girl (=

{4} What is your favorite book and why?

Don’t really have a favorite BOOK.  But my favorite author is Lisa Jackson.  I’ve read (ALL) her books!

 {5} What was your most recent trip of more than 50 miles? 

Oahu, Hawaii with the whole entire family …and surprised every one with my and Justin’s “surprise wedding”!  (They were told to wear something nice for family pics.  And then…SURPRISE!  I came walking down the beach with my 3 sons!)

{6} If you could have a super power, what would it be?

BLINK — like “I love Genie”.

 {7} Pinterest or Facebook?

Pinterest, 1000x more!

{8} What is your biggest pet peeve?

Opening a plastic wrapped straw!

{9} What is your favorite childhood memory?

Having my Aunt french braid my hair for school almost everyday.

{10} How would you describe yourself in one word? 

Selfless

{11} What are you thankful for today?

My family and my health…and my sweet truck that is still running with over 300K miles on it!  (Yes, I drive a lot!)

My 11 Nominees:

 

Gloria & Julia ~ Resourceful Gals
Debi & Charly ~ Adorn From Above
Sonali ~ Sugar et al
Daniela ~ Pretty Elements

My Questions for my 11 Nominees:

{1}  Why did you start blogging?
{2}  If your blog was a soundtrack, what would your title song be?
{3}  Who inspires you?
{4}  How would you describe yourself in one word?
{5}  Who would you like to play in the movie of your life?
{6}  What are you most passionate about?
{7}  What is one thing you want to accomplish in your lifetime?
{8}  What is your biggest pet peeve?
{9}  What is the farthest you’ve ever traveled?
{10}  What is your favorite hobby?
{11}  What is your proudest moment?

**If I’ve nominated you, please link back to this post in the comments so I may read your answers!  (=

Roasted Red Pepper Pasta Salad

Roasted Red Pepper Pasta Salad - SimplyGloria.com

Don’t you just love a pasta salad that is chuck full of ingredients… instead of JUST pasta?

This Roasted Red Pepper Pasta Salad is filled with pieces of salami and crunchy vegies.  But we can’t forget about the cheese.  It’s sprinkles with fresh Parmesan!  This salad is perfect to bring with you for gatherings this summer.  I mean, look how colorful and fun this salad is!  It’s super easy to put together.

Roasted Red Pepper Pasta Salad1

I love using the bow tie pasta (made with carrots and squash).  Full of flavor and it just makes it pretty!  By using the bow tie pasta, it tends to help hold up with all the ingredients when you pick it up with your fork.

One of the other main ingredients, the dresssing, is just a bottle of (Kraft) Roasted Red Pepper Salad dressing.  It truly gives this pasta salad bit of a zing!

Roasted Red Pepper Pasta Salad2

Toss all the ingredients together and let them be merry for an hour in the refrigerator before serving!  There you have a fresh, delicious pasta salad busy with all the happiness!

Enjoy, my friends!

This (fabulous) recipe was chosen and featured with Good Recipes Online

 

My Roasted Red Pepper Pasta Salad is linking up to party with:  {Your Homebased Mom} & {Will Cook For Smiles} & {From Dream To Reality} & {Memories by the Mile} & {Happy and Blessed Home} & {Mom On Timeout} & {I Gotta Create!} & {Real Housemoms} & {Cheerios & Lattes} & {Six Sisters Stuff} & {The Best Blog Recipes}

Roasted Red Pepper Pasta Salad
Prep time: 
Cook time: 
Total time: 

Serves: 8-10
 

Super easy to toss together for any gathering! Can easily be doubled. Good for 2 to 3 days stored in the refrigerator.
Ingredients
  • 3 cups of uncooked bow tie veggie pasta
  • 10 slices salami
  • 1 red bell pepper, sliced
  • 1 whole dill pickle, cut
  • 1 can black olives, sliced
  • 3 green onion (scallions), chopped
  • 1 cup fresh grated Parmesan
  • 1 (16 oz.) Kraft Roasted Red Pepper Salad Dressing

Instructions
  1. Cook pasta and drain with cold water.
  2. Set pasta aside to get any excess water off.
  3. Cut all vegetables.
  4. Add all ingredients together, including dressing in a large bowl and stir.
  5. Sprinkle half of Parmesan while stirring.
  6. Add the rest of Parmesan on top of pasta salad.
  7. Refrigerate for at least 1 hour.
  8. Can store in a container with lid in the refrigerator for 2 to 3 days.

Notes
Recipe by Gloria Phillips (SimplyGloria.com)

Favorite Things Friday

Favorite Things Friday at SimplyGloria.com

Have you ever tried a beauty product that truly works?  And, you want to run and tell your BFF right away?!

Well, I’m going to share with you, my friends, some beauty things that I LOVE and use on a regular basis.

Favorite {Beauty} Things Fridays by SimplyGloria.com

1.  Since summer is right around the corner, time to get out the summer clothes!  And, show off your already tan bod! I love using Hempz Touch of Summer  (Tanning Lotion) as a moisturizer every day.  The whole tube lasted me for 3 weeks!  (That’s using it on my whole body.)  Compared to other tanning lotions and spray can tans…this one is my FAV!  *My tip:  use regular lotion on your hands (elbows and knees) when using this tanning lotion to prevent the “case of the discolored hands”.   Your tan will last up to 3 days!  Oh!  And water-proof!  It doesn’t come off in the shower…as others usually do.

2.  CeraVa Moisturizing Cream is a lotion you do not have to reapply during the day!  I even use this as my face moisturizer.  Also, on my hands before I put my tanning lotion on.

3.  I love brushing on Bare Minerals Bronze on my cheeks, nose and forehead area for a more glow look.  Especially in the summer time when you don’t want to tan your face.

4.  And finally, Redken Heavy Cream is by far my favorite leave-in conditioner.  It doesn’t weigh down your hair at all.  Most of the times, I’ll use it everyday and leave it on for 5 minutes.  It holds my curls longer during the day without using hairspray!

So these are just a few of my favorite things I wanted to share with you!  Now you can start getting ready for summer!

What are some of your beauty favorites?

**Disclaimer:  I was paid absolutely nothing to give you my opinion on all of these products.  It is just my way of spreading the love to you…of the things that I love to use!  (=

 

 

Buttermilk Pound Cake with Cream Cheese Glaze

Buttermilk Pound Cake with Cream Cheese Glaze by SimplyGloria.com

I’m sure after indulging in all the chocolate candy eggs this past week, I know you’re ready for some cake!  But not just any cake…pound cake made with buttermilk!  And, with whipped cream cheese glaze poured on top!

Buttermilk Pound Cake with Cream Cheese Icing - SimplyGloria.com

I don’t think I need to convince you of how intensely moist this is…because the buttermilk explains it all!  Baking with buttermilk is like magic.  I love it!

You’ll be amazed at how simple you can make this fancy, dancy Buttermilk Pound Cake from scratch.  The longest part is just waiting for it to come out of the oven!  Then you get to pour over the Cream Cheese Glaze.  And indulge in super heaven!

It’s all about beating the sugar and butter for a while.  It gives the airy-ness in the cake.

Cream butter and sugar for 8 min

Beat the sugar and 1 and a half cubes of butter for 8 minutes on medium speed.  While it’s beating and doing it’s own thing, start getting your dry and wet ingredients together.

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Whisk together the flour, baking powder and salt.  (I like to use Kosher salt when baking.)

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In a measuring cup, pour in 1 cup of buttermilk.  Stir in the vanilla.

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Whisk 3 large eggs into the buttermilk and vanilla.

When the 8 full minutes are up.  Scrape down the sides of the fluffy butter and sugar.

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Turn your mixer on low.  Start pouring in slowly, the wet and dry ingredients into the butter and sugar.  Once all is in the bowl– turn off mixer and scrape down the sides.  Turn mixer on one more time on low just long enough to make sure all the ingredients are all mingling together.  **Do not over mix.

Prepare a loaf pan to bake this amazing pound cake…ButtermilkPoundCake

1} Butter your loaf pan with about 2 tablespoons of butter.  2}  Add 1 tablespoon of flour to “dust” the butter in the loaf pan.  Dump out any excess flour.  3}  Pour all of the batter into the pan.  4}  Now spread the batter evenly.

Bake in a preheated oven at 350 degrees for 55 to 60 minutes.

While your pound cake is busy doing its thing in the oven, start preparing the Cream Cheese Glaze.

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 Add 1 and a half teaspoons of vanilla into a 1/4 cup of evaporated milk, set aside.  (Don’t get it mixed up with sweetened condensed milk…evaporated is the other can.)

Buttermilkwithicing

Mix together a package of (room temperature) cream cheese and powdered sugar.

buttermilkwithicing2

While mixing, slowly pour in the milk and vanilla into the cream cheese mixture.  The consistency should be thin, but creamy.  Cover and set aside.

 Test the pound cake with a toothpick when the timer goes off.  If the toothpick comes out with a few crumbs on it, the cake is done.  Let it cool for about 20 minutes.  Then slide a small knife along the pan and cake to loosen it from the sides.

Buttermilk Pound Cake & Cream Cheese Icing

Set the cake onto a plate and drizzle over the cream cheese glaze.  Spread the glaze on top with the back of a spoon to get a smoother look, if needed.

Buttermilk Pound Cake and Cream Cheese Icing

No more wasting time resisting the taste of an ever-so tender buttermilk pound cake!

Buttermilk Pound Cake

Enjoy, my friends!

Buttermilk Pound Cake with Cream Cheese Glaze
Store cake in a covered container for 3 to 4 days in the refrigerator. Take out to room temperature before serving.
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Ingredients
  1. 12 tablespoons of butter, plus 2 tablespoons (for pan)
  2. 1 cup sugar
  3. 1 cup buttermilk
  4. 1 teaspoon vanilla
  5. 3 large eggs
  6. 2 cups of all purpose flour, plus 1 tablespoon (for pan)
  7. 1 and a half teaspoons baking powder
  8. ½ teaspoon of salt
  9. Cream Cheese Glaze
  10. 1 (8 ounce) package cream cheese, room temperature
  11. 1 and a half cups powdered sugar
  12. ¼ cup of evaporated milk
  13. 1 and a half teaspoon vanilla
Instructions
  1. Preheat oven to 350 degrees.
  2. Mix together butter and sugar for 8 minutes in a mixer.
  3. In a separate bowl, whisk together the flour, baking powder and salt. Set aside.
  4. In a glass measuring cup, pour in buttermilk.
  5. Stir in the vanilla and eggs into the buttermilk.
  6. Turn mixer on low. Start slowly pouring (separately) in the wet and dry ingredients into the butter and sugar.
  7. Turn off mixer and scrape down the sides.
  8. Turn mixer on one more time– on low, just long enough to make sure all the ingredients are all mingling together.
  9. **Do not over mix.
  10. Butter your loaf pan with about 2 tablespoons of butter.
  11. Add 1 tablespoon of flour to “dust” the butter in the loaf pan.
  12. Dump out any excess flour.
  13. Pour all of the batter into the pan, spread evenly.
  14. Bake for 60 minutes.
  15. Test the cake with a toothpick before pulling out. (A few crumbs on it is perfect!)
  16. Cream Cheese Glaze
  17. Add 1 and a half teaspoons of vanilla into a ¼ cup of evaporated milk. Set aside.
  18. Mix together the cream cheese and powdered sugar with a mixer.
  19. While mixing, slowly pour in the milk and vanilla into the cream cheese mixture. The consistency should be thin, but creamy.
  20. Drizzle onto cake.
Notes
  1. Recipe slightly adapted from: Martha Stewart
Simply Gloria http://simplygloria.com/

**My Buttermilk Pound Cake is linked up to party with {Mom on Timeout} & {I Gotta Create!} & {Love and Laundry} & {The Thriftiness Miss} & {Ladybird Ln} & {Somewhat Simple} & {One Artsy Mama} & {Stuff-n-Such by Lisa} & {Real Housemoms} & {The Best Blog Recipes} & {Adorned From Above} & {Tatortots and Jello} & {Thirty Handmade Days} & {The Six Sisters} & {Atkinson Drive} & {Hope In Every Season}

 

Baked Parmesan Fries

Baked Parmesan Fries by SimplyGloria.com

 That’s right, these babies are BAKED!

Crispy red potatoes coated with Parmesan.  Soft and tender in the middle.  These potatoes are a fast fix for a side dish.  They only take a few minutes to prepare.  Then pop into the oven and forget about them for about 30 minutes!  If you’re a “sauce-y” kind of person, like I am…pair these up with your favorite sauce!

Baked Parmesan Fries by SimplyGloria.com   #potatoes

To start these easy Parmesan fries… First, scrub 6 medium size red potatoes.  Leave the skins on, but trim the damaged areas.  Preheat your oven to 400 to 425 degrees.  Remember, every oven is different!  Put it to the high temperature you feel most comfortable…without burning the potatoes– or smoking out your house!  I’ve been there!

fries (how to cut)

Cut the potatoes into wedges.  Not too thick, but not too thin.  No need to rinse the potatoes.

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Put the cut potatoes into a large bowl with 1/4 cup of olive oil.

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Put Parmesan, Thyme, and Italian seasoning into a small separate bowl.

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Add the cheese and seasonings to the bowl with the potatoes and olive oil.

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Stir all together until all the potatoes are coated.  Also, cover the bowl with a plate or lid and toss.  *Note:  Instead of using a bowl, put all the ingredients in a large zip baggie.  Close the bag and shake!

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Spread onto a large baking sheet without crowding.  These potatoes of total awesome-ness need room to bake!  Pop into the preheated oven on the middle shelf.

Use parchment paper or aluminum foil (dull side up) to prevent sicking onto the pan.  A baking stone works well, too.

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Bake for 30 minutes.  But depending upon your oven, add a few more minutes for the desired golden color.

Baked Parmesan Fries SimplyGloria.com  #fries

Allow these potatoes of such delicious-ness cool for about 5 minutes after pulling out of oven.

You could have your favorite homemade ranch or some easy Fry Sauce to dip these in!  For us Utahns, we make the simplest fry sauce:  equal amounts of mayo and ketchup.  *Tip– always stir the mayo first to get out any lumps.  Then add the ketchup and stir.

Enjoy, my friends!

Baked Parmesan Fries
Prep time: 
Cook time: 
Total time: 

 

These easy Baked Parmesan Fries make about 5 servings as a side dish to your meal.
Ingredients
  • 6 medium red potatoes, scrubbed, (leave skin on)
  • ¼ cup olive oil
  • 1 cup grated Parmesan
  • 1 teaspoon Thyme
  • 1 tablespoon Italian seasoning

Instructions
  1. Preheat oven to 400 to 425 degrees. (IF you know your oven won’t burn, do 425.)
  2. Cut potatoes into wedges.
  3. Put into a large bowl (or large baggie).
  4. Pour the olive oil, Parmesan and seasonings onto the potatoes.
  5. Stir (or shake in baggie) until all wedges are coated.
  6. Lay on covered baking sheet with aluminum foil (dull side up) or parchment paper.
  7. Bake for 30 to 40 minutes until golden brown and crispy.
  8. Cool for a few minutes before serving.
  9. Serve with a favorite dipping sauce.
  10. Enjoy!

Notes
Recipe by Gloria Phillips (SimplyGloria.com)

**My Baked Parmesan Fries are linked up to party with {Chef In Training} & {Memories by the Mile} & {The DIY Dreamer} & {Lil Luna}

Puff Pastry Cinna-Swirls

Cinna-Swirls by SimplyGloria.com  {made with Puff Pastry you can find in the freezer section.}

Ever had the need to want a cinnamon roll right NOW…but then you realize you don’t really have the time to start the dough?  I love making cinnamon rolls from scratch!  But, here’s a faster way to make a swirly cinnamon treat!  AND make your friends and family think that you’ve been in the kitchen all afternoon!

Pastry Cinna-Swirls with Cinnamon Cream Cheese Icing  #cinnamon

I’m giving credit to my hubs, Justin…he came up with the name Cinna-Swirls.  Justin doesn’t really care for sweets.  But when these were pulled out of the oven– he already devoured half a dozen!  Yep, they’re that good!

Easy Pastry Cinna-Swirls by SimplyGloria.com

These Cinna-Swirls are made with puff pastry dough.  Which makes the texture really soft and flaky.  They literally melt in your mouth with a cinnamon explosion!  Making them are super easy!

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In case you’ve passed the freezer section in the store and happened to never see this…Puff Pastry is the magic of everything!

Start by wrapping the 2 rectangle pieces of frozen dough with plastic wrap.  (I put one whole piece of wrap under and then a separate piece on top.)  Leave out on counter for about 30 minutes.

Bring Puff Pastry to room temp

 After 30 minutes, unfold both pieces of dough.  Cover again and let it continue to come to room temperature for about 10 more minutes.

While you’re waiting for the dough, start making the cinnamon cream cheese filling to spread onto the dough.

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In a mixing bowl, combine softened cream cheese, sugar, cinnamon and vanilla.

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Stir with a spoon and set aside.

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When the dough is at room temperature, take off the top wrap.  Start with a rolling pin to flatten and spread the dough.  Don’t roll the dough too thin– just enough to spread out the thickness a bit.

filling

Divide the cream cheese filling in half and spread on both pieces of dough.

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Here’s some more sweet cinnamon to impose onto these swirly treats.

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Sprinkle the cinnamon chips evenly onto the filling.

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With the plastic already under the dough, start lifting and roll.

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Once you’ve rolled both pieces up, wrap with the 2 pieces of plastic wrap.  Put into the freezer for about 20 to 30 minutes to set up for you to slice easily.

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Take out of freezer and unwrap.  Slice the roll with a knife about 1 and a 1/2  inches apart.

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Place onto a baking sheet with a silicone mat or parchment paper 2 inches apart.  Put into a preheated oven at 375 degrees.  And bake for 17 to 19 minutes.  Remember, every oven is different…so check at the 17 minute mark.  If not quite golden brown yet, check on them one minute at a time after that.

In the meantime, start mixing up the Cinnamon Cream Cheese Icing.

cream cheese2

In a large mixing bowl, start with only 4 ounces (half a package) of softened cream cheese, 1 cup of powdered sugar, (more!) cinnamon and vanilla.  Mix with a hand-mixer to blend.  It will be a little thick at this point…

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… Then you add a half a cup of heavy whipping cream.  You could use regular milk — but use 1/4 cup at a time of the milk.  By using the milk, the icing will be more thin compared to using the cream.

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 The heavy cream makes it very…CREAMY.

Cinna-Swirls with Cinnamon Cream Cheese Icing by SimplyGloria.com

You could simply spread the creamy cinnamon icing on the the Cinna-Swirls.  Or you could fill a pastry bag or small baggie with the corner bottom tip, snipped with scissors.  Pipe out and drizzle onto the tops of the pastry filled cinnamon swirls.

Pastry Cinna-Swirls by SimplyGloria.com  Made with puff pastry you can find in the freezer section.  Easy!

To whip up these little swirly, cinnamon treats, it only takes a little over one hour from start to finish.  The hardest part is waiting patiently for the dough to come to room temperature!  Which isn’t that long…at least you’re not waiting for dough to rise, right?

Cinna-Swirls by SimplyGloria.com Super Easy!

Whatever you haven’t shared (or eaten), store these in an air tight container for 2 to 3 days…in the refrigerator — because of the cream cheese and heavy cream.  Pop in the microwave for a few seconds and they’ll be nice and warm to eat after being in the fridge.

Pastry Cinna-Swirls by SimplyGloria.com

Enjoy, my friends!

** My Puff Pastry Cinna-Swirls were linked up to party with {The Six Sisters} & {Tatertots and Jello} & {The Best Blog Recipes} & {Your Homebased Mom} & {Or So She Says} & {Sew-licious Home Decor} & {Truly Lovely} & {Love Bakes Good Cakes} & {My Turn (for us)} & {Funny Postpartum Lady} & {The Best Blog Recipes} & {Ladybird Ln} & {Happy Hour Projects} & {I Heart Naptime} & {Three Mustard Seeds} & {Inside BruCrew Life} & {The Recipe Critic} & {Love Grows Wild} & {The Gunny Sack}

**My Puff Pastry Cinna-Swirls were FEATURED with:

I Heart Nap Time

The Gunny Sack

(Time to Sparkle Party with The Recipe CriticThe Gunny Sack,  Love Grows Wild and Inside BruCrew Life)

 

Puff Pastry Cinna-Swirls
Prep time: 
Cook time: 
Total time: 

 

Makes about 20 to 24 Cinna-Swirls. Store in an air tight container for 2 to 3 days in the refrigerator — because of the cream cheese and heavy cream.
Ingredients
  • 1 package frozen puff pastry (has 2 pieces of dough in 1 box)
  • 1 and a half cup cinnamon baking chips
  • Filling:
  • 1 package (8 ounce) cream cheese, softened
  • 1 tablespoon sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla
  • Cinnamon Cream Cheese Icing:
  • 4 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla
  • ½ cup heavy whipping cream

Instructions
  1. Wrap the 2 rectangle pieces of frozen dough with plastic wrap.
  2. Leave out on counter for about 30 minutes to thaw.
  3. After 30 minutes, unfold both pieces of dough.
  4. Cover again and let it continue to come to room temperature for about 10 more minutes.
  5. While waiting for dough, make the filling.
  6. Filling:
  7. In a mixing bowl, combine 8 ounce softened, cream cheese, 1 tablespoon sugar, 1 teaspoon cinnamon and 1 teaspoon vanilla.
  8. Stir with a spoon and set aside.
  9. When the dough is at room temperature, take off the top wrap.
  10. Start with a rolling pin to flatten and spread the dough.
  11. Divide the cream cheese filling in half and spread on both pieces of dough.
  12. Sprinkle the cinnamon chips evenly onto the filling.
  13. With the plastic already under the dough, start lifting and roll.
  14. Once both pieces are rolled up, wrap with the 2 pieces of plastic wrap.
  15. Put into the freezer for about 20 to 30 minutes to set up for you to slice easily.
  16. Take out of freezer and unwrap.
  17. Slice the roll with a knife about 1 and a ½ inches apart.
  18. Place onto a baking sheet with a silicone mat or parchment paper 2 inches apart. Put into a preheated oven at 375 degrees.
  19. Bake for 17 to 19 minutes.
  20. Cinnamon Cream Cheese Icing:
  21. In a large bowl, mix 4 ounces (half a package) of softened cream cheese, 1 cup of powdered sugar, 1 teaspoon cinnamon and 1 teaspoon vanilla.
  22. Add a half a cup of heavy whipping cream and continue whipping until creamy.
  23. Fill a pastry bag (or small baggie with the corner bottom tip, snipped with scissors.)
  24. Pipe out and drizzle onto the tops of the pastry filled cinnamon swirls.

Notes
Recipe Source: Gloria Phillips (SimplyGloria.com)

Peanut Butter Buttermilk Pancakes

Peanut Butter Buttermilk Pancakes by SimplyGloria.com

I know…I’m obsessed with Peanut Butter!  Have you ever had it on, with or even inside pancakes?

When I make these buttermilk pancakes, fill them with the intensity of creamy peanut butter!

Another big ingredient in these pancakes is buttermilk.  It’s what makes them so moist and seriously FLUFFY!

As you already know, I make the Buttermilk Pancakes all the time– almost daily.  And my husband is always lathering peanut butter and syrup on them.  So I thought why not fill the batter with the yummy goodness, right? AND top it with a creamy, peanut buttery, sweet topping.  (Syrup is optional…)

Peanut Butter Buttermilk Pancakes

You make these just as you would with the Buttermilk Pancakes.  Put all the dry ingredients;  flour, sugar, baking powder, baking soda and salt into a mixing bowl.  And put the wet ingredients;  buttermilk, 1 egg and vanilla in a separate bowl.

buttermilk pancakes.

But for these peanut butter pancakes, you add 1/3 cup of  warm peanut butter to the buttermilk, egg and vanilla mixture.

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Heat 1/3 cup of peanut butter in a little microwavable bowl for 20 seconds.  The consistency will change so it will be more mixable with the buttermilk mixture.  Stir together.  Add to the dry ingredients.

PB pancake batter

Gently mix it all together.  Remember, it will be lumpy and some tiny spots will have flour not mixed in.  No worries.  The buttermilk, is doing it’s thing with the baking powder and baking soda .  So, set the bowl aside while you heat up your skillet to medium high.

Cook these a little longer than the plain buttermilk pancakes.  Time it for about 3 to 4 minutes on each side.  Remember, it also depends upon how hot your griddle/pan is.  When the sides turn dull (looks like it’s drying) and the middle is getting some air bubbles…then it’s time to flip!

While the pancakes are on the griddle.  Start your topping by adding 1 tablespoon of butter to a small sauce pan on medium low heat.  Whisk in 1/4 cup peanut butter, 1 tablespoon of sugar, 7 to 8 tablespoons of milk and 1 teaspoon of vanilla.

PB sauce for PB Pancakes by SimplyGloria.com

Once it starts to warm and the peanut butter is melting, turn it to low.  **Do not let it boil.

So now you’ve got your warm pancakes all done and your peanut butter sauce to spoon onto each one!

Peanut Butter Buttermilk Pancakes by SimplyGloria.com  Super moist and fluffy!

I couldn’t resist taking a few bites before I was done taking photos!  Peanut butter just screams my name!

You will be amazed and fall in love with how fluffy these really are!  (Quick and easy, too!)  I’m telling you, they are like mini peanut butter cakes!

Enjoy these peanut buttery delights for breakfast…or even dessert!

If you LOVE peanut butter as much as I do…check these other recipes made with peanut butter!

{Triple Peanut Butter Chex Bars}

Triple PB Chex Bars by SimplyGloria.com

{Peanut Butter Cake with Peanut Butter Frosting}

Peanut Butter Cake - Simply Gloria #peanutbutter

Peanut Butter Buttermilk Pancakes
Prep time: 
Cook time: 
Total time: 

 

Makes 6 medium sized pancakes.
Ingredients
  • 1 egg
  • 1 cup buttermilk
  • 1 teaspoon vanilla
  • ⅓ cup peanut butter, heated
  • 1 cup all-purpose flour, plus 1 tablespoon
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon kosher salt
  • 2 tablespoons butter
  • Topping:
  • 1 tablespoon butter
  • ¼ cup peanut butter
  • 7 to 8 tablespoons of milk
  • 1 tablespoon sugar
  • 1 teaspoon vanilla

Instructions
  1. Whisk together the flour, sugar, baking powder, baking soda and salt.
  2. Beat the egg into the buttermilk with the vanilla.
  3. Heat the peanut butter in the microwave for 20 seconds to warm.
  4. Pour into the buttermilk mixture and stir.
  5. Add the wet ingredients into the dry ingredients.
  6. Gently stir with a large spoon.
  7. Do not over mix. (Lumpy is GOOD!) Set aside. (Do not re-stir the batter.)
  8. Add 1 tablespoon of butter to the heated surface.
  9. Add ¼ cup of batter (per pancake).
  10. Allow to cook for about 3 to 4 minutes.
  11. Flip pancake when you see air bubbles and when the edges are dry.
  12. Cook the other side for 3-4 minutes, as well.
  13. For the topping:
  14. Put butter in a small sauce pan on medium low heat.
  15. Whisk in peanut butter,sugar, milk and vanilla.
  16. Once it starts to warm and the peanut butter is melting, turn it to low.
  17. **Do not let it boil.
  18. Put a spoonful on top of each pancake.
  19. Now you have fluffy homemade peanut butter pancakes with delicious peanut butter topping! (Syrup is optional.)
  20. MAKES 6 medium sized pancakes. Can be easily doubled.
  21. To freeze: Wrap in air tight freezer wrap, individually.

Notes
Recipe Source: Gloria Phillips (SimplyGloria.com)

**My Peanut Butter Buttermilk Pancakes are linked to party with {Chef In Training} & {The DIY Dreamer} & {Memories By The Mile} & {Lolly Jane} & {The Farmhouse Porch} & {Cedar Hill Ranch} & {Crafty Texas Girls} & {The Crafted Sparrow} & {Lil’ Luna} & {Adorned From Above} & {Mom On Timeout} & {I Gotta Create} & {Designed Decor} & {Rain On A Tin Roof}

Skillet Breakfast Burritos

Skillet Breakfast Burritos filled with sausage, bacon, eggs, potatoes and cheese.

Skillet Breakfast Burritos are packed with protein and dairy to start your day off right!

 It’s all made with country sausage, pieces of bacon, fluffy scrambled eggs, diced crispy potatoes and then topped with cheese.   All put together in a hot skillet.   And when the cheese is all melted, it’s ready to wrap into a soft, warm flour tortilla.

Skillet Breakfast Burritos with bacon, sausage, potatoes and eggs topped with cheese.

This is the perfect breakfast to take out the door with you in the mornings.  You can even make some extra burritos and freeze them individually with plastic wrap around them.  Then just unwrap and warm up the next morning.

I make these pretty much every weekend.  But in my case, I make extra for those middle-of-the-night hungry moments my husband has!  (He loves these!)

Let me show you how easy these burritos are to make.  It only takes about 30 to 40 minutes from start to finish… and have everything done at the same time!  First, I start with 2 heated skillets.

Fried Potatoes for Skillet Breakfast Burritos

In the first skillet (or you could use a frying pan, of course.)  Cut and start frying your diced potatoes in 2 tablespoon of oil.  (Any kind of oil is fine.)

Meanwhile, chop your bacon into pieces.

bacon

 I use a large electric skillet to cook the cut bacon on one end and the ground sausage on the other.  This makes it so both meats get done about the same time without touching.  Drain the bacon on paper towels.

Breakfast Sausage for Skillet Breakfast Burritos

This is perfect for every one to get involved making these.  While your bacon, sausage and potatoes are almost ready… Get your eggs ready.  They will be your last thing to cook while your cooked ingredients are setting off to the side.

In the pan that you took out your cooked potatoes, add 2 tablespoons of butter.  Then add your beaten eggs (with 1 tablespoon of milk to make them fluffy!)

How to make fluffy scrambled eggs in only a few minutes!

Keep stirring the eggs until you no longer see shiny eggs.  When the eggs are dull…they are done!   *If you want to add a little salt to the eggs, do it when they’re almost done cooked.  Adding salt before will result in runny eggs.

Now is the time to add the bacon, sausage and potatoes together in with the already cooked eggs.  Top with cheese and put a lid on top for the cheese to melt.  Leave on burner, but turn off heat.

When cheese is all melted, put into some soft, warm tortillas with your favorite salsa.

Enjoy, my friends!

Skillet Breakfast Burritos made with sausage, bacon, eggs, cheese and with your favorite salsa.  Wrapped up in a warm tortilla!

Come join #DairyBreakfastClub recipe party at TidyMom along with The California Milk Advisory Board and RealCaliforniaMilk.com

Skillet Breakfast Burritos
Prep time: 
Cook time: 
Total time: 

 

These are perfect to freeze individually and reheat for those busy mornings. Makes 8 Skillet Breakfast Burritos.
Ingredients
  • 2 medium size potatoes, washed and diced (skin left on), cooked
  • 2 tablespoons oil (any kind is fine…for the potatoes)
  • 1 pound ground sausage, cooked
  • 1 pound bacon, chopped, cooked and drained
  • 4 eggs, scrambled
  • 1 tablespoon milk (beat in with the eggs.)
  • 2 tablespoons butter (put into pan before cooking eggs.)
  • 2 cups cheese, divided
  • 8 soft flour tortillas

Instructions
  1. Put together the cooked bacon, sausage, potatoes and scrambled eggs into a heated skillet or non-stick frying pan.
  2. Mix in 1 cup of cheese with all the ingredients in the pan.
  3. Sprinkle the rest of the grated cheese on the top.
  4. Leave pan on heated burner, but turn off.
  5. Put lid on top of pan to melt the cheese.
  6. Wrap the meat, potato and eggs into flour tortillas.
  7. Serve with your favorite salsa.

Notes
Recipe Source: Gloria Phillips (SimplyGloria.com) *All images and content are copyright protected.

**My Skillet Breakfast Burritos were also linked to party with {I heart Naptime} & {Memories by the Mile} & {Love Bakes Good Cakes} & {My Turn (for us)} & {Savard Studios} & {Uncommon Designs} & {C.R.A.F.T} & {Line Across} & {That’s What Che Said} & {Creatively Living} & {Rain on a Tin Roof} & {So Much Better With Age} & {Married Filing Jointly} & {Dimples and Pig Tales} & {Commona-my house} & {Inside BruCrew Life} & {Love Grows Wild} & {The Gunny Sack} & {The Recipe Critic}