This moist and spongy Vanilla Pudding Pumpkin Cake Bread lives up to it’s name. Your favorite Fall flavors in an easy, no fuss loaf recipe that tastes just like cake. It’s hands down our favorite dessert for the season.
Crusty balls of pizza dough, filled with melted mozzarella cheese and sliced pepperoni– this Pepperoni Pizza Pull Apart Bread is my new definition of happiness. Indulge yourself and treat your guests with this fun Game Day appetizer.
Everyone loves a good biscuit, but in the South we have a special affinity for them. Don’t wait to get your biscuit game on, because you don’t want to miss out on these! With a golden, buttery crisp on the outside and flaky soft inside the layers that just melt in your mouth these Copy Cat KFC Biscuits are the only buttermilk biscuit recipe you’ll ever want or need.
Think homemade bread is too hard? Think again. These Crusty, Fool-Proof Baguettes are ready in 30 minutes flat and yield two hearty loaves that are deliciously soft on the inside, but with a crackling outer crust.
Get festive in the kitchen, and whip up a holiday favorite with an easy batch of this savory white cheddar short bread. Bread & crackers combine in all their cheesy goodness for a festive appetizer that any crowd will love.
Skip the store-bought package of buns– these soft Pumpkin & Olive Oil Pull Apart Rolls are easy enough for anyone to make. As slider buns, as your new go-to dinner date, or even dipped in a hearty bowl of your favorite soup– whatever incarnation you enjoy them in, they’re perfect.
Thought baking a fresh loaf of bread required a ton of elbow grease, and hours of rise times? Think again, beer bread’s the quick & easy solution. This Black Pepper & Parmesan Beer Bread version is seasoned heavily with freshly cracked black pepper & tangy Parmesan cheese. It’s baked in a loaf pan to golden crust perfection, and sliced for tender effect.
This copycat Little Caesar’s crazy bread is a recipe for a light, fluffy breadstick with a liberal garlic butter glaze and a generous grated parmesan cheese topping. It’s the perfect way to get your fix without ever leaving the house!
You know those times when you’re sitting there editing your photos and you just know that they didn’t do your food justice? Well, maybe not, depending on how many of you blog, post an obscene amount of food photos of everything you eat on Instagram, or (long shot) use them to make professional-ish family recipe albums. Just me??
Try as I may, I can never seem to get that money shot of this pull-apart bread that just screams to my readers, ‘oh my gawd, run to your kitchen and make this NOW.’ Which is a real shame. It’s that good. But I (in the effort of full disclosure) won’t let that hold me back a single second longer from sharing this mouth-watering recipe with you.
Inspired by Domino’s stuffed cheesy bread, except with noticeably less cheese. It was on purpose, I promise! It’s not nearly as rich as the original, and it may have less cheese stringing for miles and miles, but it delivers the same flavors, flawlessly. And with less calories.
Hey, sometimes that’s important.
Fresh spinach leaves, feta cheese, and freshly minced garlic are sandwiched between buttery, flaky layers of bread with a crispy mozzarella crust on top. Get ready to have your taste buds rocked.
Stuffed Cheesy Bread with Spinach & Feta
1/2 cups water
2/3 cups buttermilk
1/4 cup butter
1/2 cup sugar
1 tbs salt
2 1/4 tsp instant yeast, or regular yeast, proofed
3-4 cups all purpose flour
For the filling:
3-4 tbs butter, softened
2-3 large hand fulls of fresh baby spinach
1/2-3/4 cup feta cheese crumbles
one bulb of garlic diced
1/2 cup shredded mozzarella cheese
1. In a small sauce pan add water, buttermilk, butter, sugar and salt and heat until the butter has just melted. Remove from heat and allow the mixture to cool to room temperature.
2. Once the liquids have cooled add them to the mixing bowl of your electric mixer. Using the dough hook on medium speed mix in yeast and flour one cup at a time. Stop adding flour once the dough has come together and is only lightly sticky.
3. Turn the mixing up to high speed and mix for about 2-3 minutes or until the dough is elastic.
4. Turn the dough out into a buttered bowl. Cover with a dish towel and set it someplace warm to rise for about one hour, or until the dough has doubled in size.
5. Once dough has risen, on a lightly floured surface roll dough out until it is 1/4-1/2 an inch thick. Using a sharp knife cut dough into 3×3 squares.
6. Using your hands stretch each square out so it’s about 1/4 inch thick. Spread each square with butter, spread with some minced garlic, feta cheese and then place 2-4 spinach leaves on the top.
7. In a buttered bread pan, place each square in sandwiching the filling with each layer. It gets a little messy but that is ok. Squeeze each square in the pan.
8. Cover and allow to rise for an additional 30-40 minutes or until the dough has risen about 1 inch above the top of your bread pan.
9. Bake at 350 on the middle rack of your oven for 15-20 minutes, sprinkle top with mozzarella cheese. Return to oven and bake for another 15 minutes or until the bread has browned on top and when you flick the top it sounds hollow.
recipe adapted from Bakeaholic Mama
Everybody here goes absolutely ga-ga for the combination of bacon, ranch, and cheese.
They really love our snack supper nights because they usually incorporate some combo of those flavors, like in our cheddar, bacon ranch pull apart bread. But this mama doesn’t always have time for all that, even though it is totally drool-worthy.
So on those busy nights, I opt to forgo the frying of bacon and instead make a variation that’s a spin-off of those favorite flavors, and our good old fashioned garlic bread.
This updated version makes a perfect addition to almost any of our favorite pasta dishes. Add in a salad and we’ve got a quick meal to make any hungry-body happy and dinner that’s ready in a snap.
Cheddar Ranch Bread
If you’ve tried this CHEDDAR RANCH BREAD, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Cheddar Ranch Bread
- 1 full-size loaf of Italian bread sourdough would also work well
- ½ c. butter softened, or butter spread
- 2 tbsp. buttermilk Ranch seasoning mix
- ½ c. shredded cheddar cheese
- freshly chopped or dried dill optional
- Stir together spread and Ranch seasoning until smooth.
- Using a serrated knife, carefully cut the bread in half lengthwise, and spread the seasoned butter out evenly over both cut sides. Sprinkle the cheese over the buttered bread, and sprinkle a little fresh or dried dill over the top if desired.
- Bake at 350 degrees for approximately 10 minutes, or until the cheese is melted and the edges are starting to brown. Serve immediately.
recipe adapted from The Weary Chef