Strawberry Bread with a Strawberry Cream Cheese Glaze

Umm banana bread what?!

Look out kids there is a new snack food on the block and its kicking that old fashioned banana bread to the curb!

Boom.

The old timer’s going down!

Seriously, this strawberry bread is beyond delicious.

We all know I’m not one to exaggerate (much) and although it may seem like I say that every new recipe I post is the newest bestest thing to hit your tastes buds this bread . . . ohmywordthisstrawberrybread!

You need it in your life!

Today!

See this spring I made my first strawberry bread and since then it’s quickly become a summer staple, which I’m sure we’ll see continue to return year after year. This time I thought I’d jazz it up a bit by adding a a little something extra. I ended up adding a sweet strawberry glaze (or if I’m being honest– icing), because go big or go home – amiright?

Fresh strawberries meet an almost cake-like bread. You could forgo the glaze and just spread each slice with butter or strawberry flavored cream cheese and it would be just as delicious!

Like I said, you need this in your life.

ASAP.

Glazed Strawberry Bread

 Glazed Strawberry Bread

recipe adapted from Cookies and Cups 

1 cup chopped strawberries
2 Tbsp flour
1/2 cup butter, room temperature
1 cup granulated sugar
2 eggs
1 1/2 tsp vanilla
1 tsp baking powder
1/2 tsp kosher salt
1/2 cup milk
1 3/4 cups flour

Glaze

1/4 cup strawberry jam or preserves
1/4 cup (2 oz) cream cheese, room temperature
1/4 cup powdered sugar

Directions

1. Put the chopped strawberries in a small bowl. Add flour and stir/toss making sure they’re coated well. Set aside.
2. In a mixer, or by hand, cream the butter and sugar together until light and fluffy, about 1-2 minutes of vigorous mixing. Next, add the eggs and vanilla mixing until fully incorporated, scraping the sides, as necessary.
3. Add in the baking powder and salt and mix to completely combine.
4. Turn the mixer to low and slowly begin adding in the flour and milk, beginning and ending with flour, but alternating between the two.
5. Continue mixing until batter is smooth and evenly combined.
6. Using a spatula, fold in the strawberries until they’re fully incorporated, evenly, into the batter. Pour the batter into a greased 9×5 in. pan.
7. Bake at 350 degrees for 45-50 minutes, or until center is set and a toothpick or knife that’s inserted into your loaf comes out clean.
8. Allow the bread to cool in the pan for 10 minutes and then remove from the pan and allow it to finish cooling on a wire rack.

Glaze

Beat the strawberry jam/preserves, cream cheese, and powdered sugar together until smooth. Spread over the cooled bread, allowing it to drip down the sides. Wait about 10 minutes to allow the glaze to ‘set’ before slicing and serving.

Sausage & Grits Chowder

A bowl of steaming grits is a Southern wake-up call in many homes, mine included.

While I love grits, I’ve been a bit jaded with the same ol’, same ol’ breakfasty/brunchy blend. A lot of recipes for a pairing of grits and anything incorporate TONS of butter, cheese and eggs. My version is somewhat conservative when it comes to making a typical meal of it. For example, there’s no butter, or eggs, and the cheese was only a garnish. It’s going against the grain, but I’ll let you in on a little secret, Grandma’s grits aren’t only for breakfast or brunch anymore.

Move over shrimp & grits. We’ve upgraded. Sausage & Grits are an award winning combo, and while a chowder may not be a ‘typical’ use for grits in my neck of the woods, one bite and you might be calling it Southern Heaven.

Sausage & Grits Chowder

4 Sons 'R' Us: Sausage & Grits Chowder 2

recipe adapted from Plain Chicken

1 lb sausage
2 cans Cream of Potato soup
1 (14.75 oz) can cream corn
3 cups milk
1 Tbsp Cajun seasoning
1/2 cup quick grits
1 1/2 cups chicken broth

4 Sons 'R' Us: sausage & grits chowder

Directions

1. In a small saucepan, bring 1 1/2 cups of broth to a boil. Stir in 1/2 cup of quick grits. Cover and reduce heat to low. Cook for 5 minutes, until grits are done, stirring often.
2. Brown sausage over medium-high heat in a 4- to 5-quart Dutch oven. Stir in Cream of Potato soup, cream corn, 2 1/2 cups milk and cajun seasoning. Stir in cooked grits. If soup is too thick, add more milk. Simmer over low heat until heated through, approximately 10 minutes.
3. Serve with toast & shredded cheddar cheese for garnishing.

Sous Chef Sunday: Cinnamon Roll Waffles with Cream Cheese Glaze

These a without a doubt the easiest waffles ever. They literally take 5 minutes to make/bake. So, break open a tube of cinnamon rolls!  That’s all you need for an amazing cinnamon roll waffle breakfast.  Well, that and a waffle maker. 

The sons loved these! And by loved, I mean asked for them for breakfast every morning for 7 days in a row. I loved that they’re so simple, they can make them themselves. (Of course, the younger ones would need supervision around a hot waffle iron.) Monday morning, Tuesday, Wednesday, Thursday… well, you get the idea. Mama does not cook breakfast. At least not in the morning. I value every last second of my sleep. Often I will have prepared something ahead of time that the older sons can pull out of the chest freezer and pop in the toaster oven. Sometimes not. And then your options are a) yogurt, b) a bowl of cereal or c) go hungry. So again, we all love simple, but yummy breakfast recipes! This is the sons favorite, BY FAR.

Cinnamon Roll Waffles with Cream Cheese Glaze

4 Sons 'R' Us: Cinnamon Roll Waffles

1 can refrigerated cinnamon rolls with cream cheese icing
1 cup powdered sugar
3 tbsp milk
1 tsp vanilla

Directions

1. Heat waffle maker; spray with cooking spray. Remove cinnamon rolls from can; set icing aside.
2. For each waffle, place 1 cinnamon roll in center of waffle maker; close. Bake 3 to 4 minutes or until waffle is thoroughly cooked and golden brown. Make sure to spray the waffle iron in between each waffle since the sugars in the roll will make them more likely to stick.
3. Meanwhile, in small bowl, stir together reserved icing, powdered sugar, milk and vanilla until glaze is smooth.
4. Serve glaze over hot waffles. The sons love these with yogurt, and/or some fresh fruit.

For those of you early birds who actually like to cook breakfast, or if you’re a breakfast for dinner kind of person, check out our breakfast enchiladas. They don’t disappoint.

Sous Chef Sunday: Chicken & Waffle Sliders

Mmm. Chicken, and waffles. Two seemingly unrelated things, but when put together make a food-gasmic combination. The sons, yet again, were skeptical. Four identical sets of little arched eye-brows as I got out just 3 ingredients. When, oh when, will they learn to trust me in the kitchen?! The sons followed the super simple recipe all by themselves, although with supervision since they were using the oven. The older sons can handle it, but Son # 4 gets so excited to be involved in the process, I worry he might forget hot things lead to burned fingers. Each son, in turn, took one tentative bite, and then proceeded to scarf them down. They looked like squirrels packing away food for winter. There was even a brief skirmish over the last two and who deserved them MOST. A chicken and waffle combo may have sounded weird to the more traditional tastes of the Sons, but they all agreed UNANIMOUSLY (might I point out this almost never happens!), that these little suckers are finger-lickin’ good.

Chicken & Waffle Sliders

4 Sons 'R' Us: Chicken & Waffle Sliders

frozen mini waffles, fully toasted
chicken tenders, cooked
{real} maple syrup
toothpicks

Directions

1. Slice your cooked chicken tenders in half. Break your toasted waffles apart.
2. Sandwich one piece of chicken between two cooked waffles. Secure with a toothpick.
3. When all the tenders have been ‘sandwiched’, drizzle them with maple syrup and serve warm.

Spinach And Cheddar Egg Bake

I don’t know what it is, but there’s something about breakfast, and breakfast foods in general, that has all my guys (husband included) running for the table. They like breakfast for breakfast, for brunch, or even for ‘brinner’ (what they’ve dubbed breakfast for dinner). I, naturally, have to be the odd man out. I like breakfast as much as the next person, but I hate going all out, making multiple complicated things, etc. If I’m making breakfast, regardless of which meal time it’s for, I like to keep it simple. Most likely, because I spend half my life in the kitchen, but who knows. That’s why this breakfast-y bake is perfect for people like me. This egg-bake is easy to throw together, and delicious. I’ve found that sometimes simple just tastes better. Oh, and I also live for those little moments in life, those little victories, like successfully sneaking spinach into my boys’ bellies.

Spinach & Cheddar Egg Bake

4 Sons 'R' Us: Spinach and Cheddar Egg Casserole

  •  5 oz fresh spinach (4 cups packed), organic is best
  • 1 tsp olive oil
  • 1 1/2 cups shredded cheddar cheese, a mexican blend or mozzarella are also delicious
  • 1/3 cup green onions, thinly sliced (or diced white onion)
  • 8 eggs, lightly beaten
  • salt & pepper, to taste

Directions

  1.  Preheat oven to 375 degrees, and spray a 9×13 baking dish with non-stick cooking spray.
  2. Heat the oil in a large non-stick frying pan. Add all the spinach and stir until just wilted, about 2 minutes.
  3. Transfer the spinach to the casserole dish, spreading out so that the bottom is covered.
  4. Layer the shredded cheese and onion on top of the spinach.
  5. Beat the eggs with salt and pepper, to taste.
  6. Pour the egg mixture over the spinach, cheese, and onions.
  7. Use a fork to gently ‘stir’ so everything is evenly combined.
  8. Bake about 35 minutes or until the mixture is completely set and starting to slightly brown.
  9. Let cool about 5 minutes before cutting and serving to allow everything to settle.