A fried bologna sandwich has been my favorite since I can remember. I usually have them with mayonnaise but I know most people prefer mustard and that’s pretty good too! I think with one bite, you are going to love the melted cheese and fried bologna combo!

Quick Snapshot

Ready in: 15 minutes
Servings: 2 sandwiches
Best for: Easy lunch, quick dinner, game day

I am a Blue Diamond Ambassador for Petit Jean Meats and they are sponsoring this post. All thoughts and opinions are my own.
Petit Jean Meats has been a family owned business since 1928! Located in Arkansas, this is a brand I have loved my whole life and you are going to love their tradition of high quality meats! Use their Store Locator or Shop Online to have it delivered right to your front door!

Why You’ll Love This Recipe

• Classic with a twist – fried bologna adds nostalgia and bold flavor.
• Triple cheese goodness – American, Swiss, and provolone melt together perfectly.
• Quick and easy – on the table in about 15 minutes – perfect for back to school lunches!

Ingredients for Fried Bologna Grilled Cheese

• Texas toast
• Butter
• Yellow mustard
• Petit Jean Bologna – it’s made with bacon!
• Bacon Grease or oil for the pan
• American cheese
• Swiss cheese
• Provolone cheese

Step-by-Step Directions for Bologna Grilled Cheese Sandwich

1. Butter the bread: Spread softened butter on one side of each slice of Texas toast.
2. Add mustard: Spread yellow mustard on the inside of one slice of bread for tangy flavor.

3. Fry the bologna: Heat a skillet or griddle over medium heat and lightly coat with bacon grease or oil. Add Petit Jean bologna slices. Make about 3 small slits on each slice for the bologna to cook evenly. Cook until browned, flip and brown on the other side until desired doneness. (I added 2 slices of bologna to each sandwich.)

4. Grill the sandwich: Place American cheese and Swiss cheese on the mustard side of the bread and place onto the griddle or pan – buttered side down.
5. Add fried bologna, then top with slice of Provolone cheese.

6. Place the second bread slice on top, buttered side out.Cook over medium-low heat until the bread is golden and the cheese is melted, flipping once for even toasting.

Serve: Slice and enjoy while hot or at room temperature with a dill pickle or cucumber onion salad.

Recipe Tips & Variations

• Double the Bologna for a meatier sandwich.
• Use any cheese combination that you have on hand or just a few slices of American cheese.
• Try it on Amish White Bread or Wheat Bread.
• Add sliced tomato, crushed bbq potato chips or pickle slices if desired.

You might also like our Waffle Grilled Cheese or this Grinder Sandwich with ham and bacon for a quick lunch or game day party.

This Fried Bologna Grilled Cheese is everything you want in a sandwich—crispy, melty, cheesy, and packed with flavor. Make it for a quick meal, a game day snack, or whenever you’re craving comfort food.

Be sure to leave a comment and rating when you try it!

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Fried Bologna Grilled Cheese

Fried Bologna Grilled Cheese is the ultimate comfort food sandwich layered with melty cheese and crisp fried bologna. This easy skillet recipe comes together in minutes and makes the perfect quick lunch or dinner.

Course Sandwiches

Cuisine American

Keyword bologna, grilled cheese sandwiches

Prep Time 2 minutes minutes

Cook Time 10 minutes minutes

Servings 2

Calories 765kcal

Author Milisa

Ingredients

• 4 slices Texas toast or any sandwich bread
• 2 tablespoons butter softened
• 1 tablespon yellow mustard
• 1 tablespoon bacon grease or oil
• 4 slices Petit Jean Bologna
• 2 slices American cheese
• 2 slices Swiss Cheese
• 2 slices Provolone Cheese

Instructions

• Spread softened butter on one side of each slice of Texas toast.
• Spread yellow mustard on the inside of one slice of bread for tangy flavor.
• Heat a skillet or griddle over medium heat and lightly coat with bacon grease or oil. Add slices of Petit Jean bologna. Make about 3 small slits around the edge of each slice for the bologna to cook evenly. Cook until browned, flip and brown on the other side until desired doneness.
• Place American cheese and Swiss cheese on the mustard side of the bread and place onto a pan or griddle – butter side down.
• Add fried bologna, then top with slice of provolone cheese. Place the second slice of bread on top, buttered side out.
• Cook over medium-low heat until the bread is golden and the cheese is melted, flipping once, cooking until golden brown.
• Slice and enjoy while hot or at room temperature with a dill pickle or cucumber onion salad.

Notes

• Double the Bologna for a meatier sandwich.
• Use any cheese combination that you have on hand.
• Try it on Amish White Bread or Wheat Bread.

Nutrition

Calories: 765kcal | Carbohydrates: 39g | Protein: 28g | Fat: 56g | Saturated Fat: 27g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 114mg | Sodium: 1573mg | Potassium: 247mg | Fiber: 2g | Sugar: 7g | Vitamin A: 904IU | Vitamin C: 0.5mg | Calcium: 566mg | Iron: 13mg

More Grilled Cheese Sandwiches You’ll Love

BLT Grilled Cheese

Breakfast Sandwich

Brisket Grilled Cheese

Steak & Mushroom Grilled Cheese

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Have you ever made a yeasted coffee cake? It is surprisingly simple and so delicious. Perfect for when you have overnight guests since you can make it ahead of time to serve with your morning coffee. If you need something quick, we love this easy Cinnamon Coffee Cake.

This is a sponsored post in partnership with Red Star Yeast, all thoughts and opinions are my own. 

Ingredients for Almond Streusel Coffee Cake:

• Bread Flour or All Purpose Flour
• Sugar
• Salt
• Red Star Active Dry or Instant Yeast
• Water
• Milk
• Butter
• Eggs
• Cinnamon
• Almonds, slivered or sliced

How to Make Cinnamon Streusel Coffee Cake:

• In a mixer bowl, combine flour, sugar, salt and yeast and combine.

• Heat water, milk and butter to about 130° in a saucepan, butter doesn’t have to melt. If it gets too hot, just let it cool down before adding it to the flour mixture. 

• Combine flour, milk mixture and eggs on low until just combined.

• Raise to medium speed and mix for 3 minutes.

• Grease a 9 x 13 inch pan and spread batter evenly. 

• Next, add flour, sugar, cinnamon and almonds to a bow.

• Mix with melted butter. 

• Sprinkle over dough. 

• Use the back of a spoon to make random indentations in dough. 
• Cover and place in a warm place to rise. 

• When dough has doubled in size, bake for 20 – 25 minutes or until a toothpick inserted in center comes out clean.

• Cool on a wire rack.

• Serve cake warm or at room temperature.

How to Store and Freeze:

Store coffee cake at room temperature, covered with plastic wrap or foil for up to 3 days or refrigerated up to 6 days.

To freeze, wrap cake in 2 layers of plastic wrap and a layer of foil. Freeze up to 3 months, thaw at room temperature.

[mv_create key=”1063″ layout=”hero” title=”Delicious Coffee Cake Recipes” type=”list”]

Red Star Yeast has so many great recipes, yeast and baking lessons, plus videos, be sure to check it out for all of your baking needs.  Tried and true recipes that you can count on every single time.

Coffee Cake is the perfect excuse to have cake for breakfast, is it not? This easy recipe is not overly sweet and the streusel adds the perfect amount of crunch to the light and fluffy cake. It’s simple enough for any day of the week and delicious enough for any holiday or celebration. Add it to your weekend plans or next holiday brunch!

IF YOU LOVE THIS RECIPE AS MUCH AS I DO, PLEASE LEAVE A COMMENT AND A FIVE STAR REVIEW, AND BE SURE TO HELP ME SHARE ON PINTEREST!

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Almond Streusel Coffee Cake

Almond Streusel Coffee Cake is a yeasted coffee cake with a delicious sugar topping that is perfect for breakfast, brunch or dessert. A simple recipe that can be made ahead.

Recipe from Red Star Yeast

Course Cakes

Cuisine American

Keyword coffee cake, holiday coffee cake, large coffee cake, yeasted coffee cake

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Additional Time 45 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 16 servings

Calories 233kcal

Author Milisa

Ingredients

• 3 Cups bread flour or all purpose
• 4 ½ teaspoons Active Dry Yeast
• ⅓ cup sugar
• ½ teaspoon kosher salt
• ¾ cup water
• ½ cup milk
• ¼ cup butter
• 2 eggs

For Topping

• ½ cup sugar
• ½ cup all purpose flour
• ½ cup chopped almonds slivered or sliced
• 1 teaspoon ground cinnamon
• ¼ cup butter melted

Instructions

• In large mixer bowl, combine flour, yeast, sugar and salt; mix well.
• In saucepan heat water, milk and butter to 120-130°F (butter does not need to melt); add to flour mixture.
• Add eggs. Blend at low speed until moistened; beat 3 minutes at medium speed.
• Spread in a greased 13x9-inch pan.
• Prepare Topping by combining flour, almonds, sugar, cinnamon and butter in a bowl. Sprinkle over dough.
• With back of teaspoon, make random indentations in dough.
• Cover; let rise in warm place until light and doubled, about 30 minutes.
• Bake at 375°F for 25 to 30 minutes until golden brown.
• Serve warm or cold.

Notes

HOW TO STORE OR FREEZE:

Store coffee cake at room temperature covered with foil or plastic wrap for up to 3 days or refrigerated up to 6 days.

To freeze, wrap in 2 layers of plastic wrap and a layer of foil. Freeze up to 3 months. Thaw at room temperature.

YEAST CONVERSION:

Instant Yeast (fast-rising) can be substituted in place of active dry yeast. Dough will rise twice as fast, about 25- 30 minutes for this recipe.

BREAD MACHINE:

For Bread Machine use 1/2 teaspoon of instant yeast or 3/4 teaspoon active dry yeast per cup of flour

Nutrition

Serving: 1g | Calories: 233kcal | Carbohydrates: 34g | Protein: 6g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Cholesterol: 39mg | Sodium: 126mg | Fiber: 2g | Sugar: 11g

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Chunky Vegetable Dip

I’m always looking for easy, no cook appetizers for summer and this cool and delicious dip is a snap to make. A great make ahead appetizer for barbecues and picnics.

This post is in partnership with Produce For Kids but all thoughts and opinions are my own. 

Easy Appetizers are the best for gatherings with friends and family and we love these simple Turkey Pinwheels for a make ahead snack. We all love the classic Spinach Artichoke Dip

How to Make Chunky Vegetable Dip

1. Seed and dice a medium size cucumber, about 1/4 cup.
2. Seed and dice grape tomatoes, about 1/4 cup.
3. Dice 3 large radishes, about 1/4 cup.
4. Dice 1/4 of a Vidalia Onion, about 1/4 cup.
5. Dice 1/2 of a large garlic clove.
6. Finely chop fresh herbs such as cilantro, parsley, rosemary, dill or basil.
7. Add mayonnaise and sour cream to a bowl and mix together.
8. Add chopped vegetables and herbs and stir to combine.
9. Cover and refrigerate until ready to serve.
10. Serve with fresh vegetables like carrots, celery, broccoli, sliced cucumbers, and sweet peppers.

1 in 4 children in Oklahoma struggles with hunger. Look for the Produce for Kids signage in your local Homeland store & learn how you can help support Regional Food Bank of Oklahoma.

Help Support Local Feeding America Food Banks: Produce for Kids is teaming up with Homeland stores to support local Feeding America® food banks. Look for Produce for Kids signage in the produce department May 29th to June 26th to support the participating brands giving back to your local food banks.

You might also like this 2 ingredient veggie dip for something quick and easy!

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Chunky Vegetable Dip

Chunky Vegetable Dip is a quick and easy appetizer for summer cookouts and get togethers. It's creamy, crunchy and flavorful. Great to serve with your favorite veggies. 

Course Appetizers

Cuisine American

Keyword creamy dip, dip, no cook appetizer, summer appetizer

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 8 servings

Calories 130kcal

Author Milisa

Ingredients

• ¼ cup seeded and diced cucumbers
• ¼ cup seeded and diced grape tomatoes
• ¼ cup diced radishes
• ¼ cup diced Vidalia onion
• ½ garlic clove finely chopped
• 1 tablespoon chopped parsley or cilantro
• 1 teaspoon chopped fresh rosemary dill or basil.
• ½ cup mayonnaise
• ½ teaspoon kosher salt
• ½ cup sour cream
• ½ teaspoon pepper

Instructions

• Seed and dice cucumbers and tomatoes.
• Dice onion, radish, and garlic.
• Finely chop fresh herbs.
• Add mayonnaise and sour cream to a serving bowl and stir to combine.
• Add diced vegetables, garlic, herbs, salt and pepper, stirring to combine.
• Cover and refrigerate until ready to serve.
• Place in center of a platter and surround with fresh vegetables for serving.

Nutrition

Serving: 1g | Calories: 130kcal | Carbohydrates: 3g | Protein: 1g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Cholesterol: 14mg | Sodium: 228mg | Sugar: 2g

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Breakfast Muffins

Muffins are one of favorites to enjoy with my morning coffee, especially when they have fruit and nuts in them. These Breakfast Muffins come together in just about 30 minutes and are sure to be a favorite at your house, too.

I added cereal into the batter and sprinkled it on top for the most delicious crunchy muffin top (I may or may have not snacked on a few grain-packed handfuls as well!).

They are a delicious flavor combination with the sweet dates and raisins, and I love the crunch from the pecans. Serve them up with a side of fruit and a glass of milk for a complete breakfast.

Breakfast muffins also make a great snack after your morning walk or with that afternoon cup of tea or coffee. I find myself needing a little pick-me-up every day about 3:00. How about you?

How to Make Breakfast Muffins:

• Add flour, sugars, Post Great Grains Raisins, Dates & Pecans cereal, baking powder, baking soda, and salt to a mixing bowl and whisk together.
• In a separate bowl, combine milk, eggs, and oil together until well combined.
• Pour the wet ingredients over the dry ingredients and stir together until just combined, batter may have a few lumps and that is fine.
• Scoop into lined or greased muffin cups.
• Bake at 375 degrees for 22-25 minutes.

Scroll to the bottom of this post for the full printable recipe.

How to Store Muffins:

Place muffins in a zip top bag and store at room temperature for up to three days. You can freeze muffins by placing them in a single layer of a zip top freezer bag for up to 3 months.

Frozen muffins can be covered in foil and reheated for about 15 minutes in a 325 degree oven.

More Breakfast Recipes:

We make these Easy Banana Muffins at least once a week. They are so simple to make in one bowl with no mixer required.

We also love these wholesome Pumpkin Banana Muffins for a make ahead breakfast or snack.

I love these make ahead Freezer Breakfast Croissant Sandwiches for an easy breakfast. Easy Belgian Waffles are always a favorite and if you are looking for a decadent weekend treat, Chocolate Gravy is incredibly delicious.

Breakfast Muffins would be perfect to bake and share or for a weekend brunch with family and friends. I love having something like a delicious breakfast muffin on hand when friends stop by for coffee.

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Breakfast Muffins

Breakfast Muffins are a real morning treat, packed with healthy cereal grains, raisins, dates and pecans. A great breakfast to enjoy with a cup of coffee or ice cold milk. 

Course Breakfast

Cuisine American

Keyword breakfast, brunch, healthy breakfast, muffins, muffins with fruit, whole grain muffins

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 14 muffins

Calories 259kcal

Author Milisa

Ingredients

• 2 ½ cups all purpose flour
• ½ cup sugar
• ½ cup brown sugar
• 2 ¼ cups Post® Great Grains® Raisins Dates & Pecans™, Divided use
• 1 teaspoon salt
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 ⅓ cup milk
• ½ cup vegetable oil
• 2 eggs

Instructions

• Preheat oven to 375°
• Add flour, sugar, brown sugar, 1 1/2 cups Post® Great Grains® Raisins, Dates & Pecans™ ,salt, baking powder and baking soda to a mixing bowl and whisk together. 
• In a separate bowl, combine milk, oil, and eggs together until well combined. 
• Pour the wet ingredients over the dry ingredients and stir together until just combined, batter may have a few lumps and that is fine. 
• Scoop into lined or greased muffin cups. 
• Sprinkle remaining cereal over the muffins.
• Bake at 375 degrees for 22-25 minutes or until a toothpick inserted to center, comes out clean.
• Remove to a wire rack to cool.
• Serve warm or at room temperature.

Notes

Store cooled muffins in a zip top bag at room temperature for up to 3 days or freeze in a single layer in a zip top freezer bag for up to 3 months.

Reheat frozen muffins, covered in foil in a 325° oven for about 15 minutes.

Nutrition

Serving: 1g | Calories: 259kcal | Carbohydrates: 41g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 8g | Cholesterol: 28mg | Sodium: 255mg | Fiber: 1g | Sugar: 22g

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Pumpkin Pecan Pie is the best of both worlds! You get a flaky pie crust, classic pumpkin pie topped with classic pecan pie! What’s not to love?

This post is sponsored by Wewalka. All thoughts and opinions are my own. 

It’s no secret that I love pie. When my oldest son was in first grade he was asked to draw a picture and tell something about me for the class book they were making. 

Cody’s said, “My mom watches movies and eats leftover pie!” Out of the mouth of babes, right? We laughed and laughed about that and still do. 

I can certainly make pie crust but I absolutely hate rolling it out and shaping the pie dough. So this holiday season I’m using my new favorite Wewalka Pie Crust. I found it in the refrigerated section at the grocery store. Use the store finder to find Wewalka products near you.

Wewalka Pie Crust is European Style Bakery Style Dough Made Easy! It comes wrapped in parchment and is so EASY to handle and shape. It’s a little thicker than others, so flaky and lard free. Totally delicious!

How to Make Pumpkin Pecan Pie:

• Add Wewalka Pie Crust to pie plate and shape edges as desired.

• Mix pumpkin, eggs, sweetened condensed milk, pumpkin pie spice, salt and black pepper together. 
• Pour into prepared pie crust.

• In a clean bowl, combine melted butter, brown sugar, eggs, flour, baking soda and salt. 

• Carefully pour over pumpkin filling. 

• Place whole pecans over brown sugar filling. 
• Cover loosely with parchment paper or foil.
• Place on a baking sheet. 
• Bake for 1 hour 15 minutes or until both layers are set.

• Cool completely on a wire rack. 
• Serve at room temperature or chilled. 

Scroll to the bottom for complete printable recipe.

I am all about the low-stress holidays and since I’m such a procrastinator, I need all of the shortcuts I can get. Wewalka can make all of your holiday pie baking so much simpler! 

Favorite Holiday Pies:

What are your favorite pies for the holidays? We always love Aunt Bea’s Coconut Cream Pie, Southern Sweet Potato Pie and Apple Pie with Pecan Crumble. 

If you are having a big holiday crowd,Strawberry Slab Pie, Pumpkin Pie Bars and Brown Sugar Pecan Pie Bars are easy additions to your holiday meal. 

This Pumpkin Pecan Pie turns out totally gorgeous and is sure to be a show stopper for your holiday desserts table along with a classic Pumpkin Roll .

Our holiday meals are always pretty laid back and casual. We just really enjoy the amazing food and time together with each other. Our family is truly blessed. 

I bought some board games and I hope that after everyone is full and relaxed that we can have some laughs and some fun times. 

This Pumpkin Pecan Pie was amazing, so good that I actually made it twice this week. It is a new family favorite and will definitely be on the holiday menu from here on out. I hope you will give it a try!

Be sure to look for Wewalka Pie Crust, Pizza Dough and Puff Pastry at your local grocery store and try it out! I’m loving it!

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Pumpkin Pecan Pie

Pumpkin Pecan Pie is the ultimate holiday pie recipe to add to your Thanksgiving or Christmas dinner plans! Classic pumpkin pie topped with a brown sugar pecan topping for the most epic pumpkin pie ever!

Course Desserts

Cuisine American

Keyword holiday desserts, Pie, pumpkin pecan pie, Thanksgiving dessert

Prep Time 10 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Total Time 1 hour hour 25 minutes minutes

Servings 8 servings

Author Milisa

Ingredients

• 1 Wewalka pie crust
• 1 15 oz can pumpkin
• 2 large eggs
• 1 14 oz can sweetened condensed milk
• 2 teaspoons pumpkin pie spice
• ¼ teaspoon kosher salt
• ¼ teaspoon fine black pepper
• For the pecan layer
• 2 eggs
• 1 cup brown sugar
• 2 tablespoons melted butter
• 2 tablespoons all purpose flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 heaping cup whole pecan halves

Instructions

• Preheat oven to 425°.
• Place pie crust into pie plate and shape edges.
• Add pumpkin, eggs, sweetened condensed milk, pumpkin pie spice, salt and pepper to a bowl and mix until well combined.
• Pour into crust.
• In clean bowl, add eggs, brown sugar, melted butter, flour, baking soda and salt.
• Mix until combined.
• Carefully pour over pumpkin mixture.
• Layer pecan halves over top.
• Cover with parchment paper or foil.
• Place on a baking sheet and bake for 15 minutes.
• Lower oven temperature to 350°.
• Bake for another hour or until both layers are set.
• Remove to a wire rack to cool completely.
• Chill until ready to serve.
• 
  

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Angel Rolls were one of my first bread baking successes and I’ve made them again and again. Often for holidays but also for Sunday dinners with the whole family. They are just so simple and delicious.

Angel Rolls

This is a sponsored post on behalf of Red Star Yeast.

For years and years I was unsuccessful at baking fresh yeast breads. Once I had success, I couldn’t get enough of it.  One of the keys to my success was making sure that my yeast hadn’t expired!

I have become a very loyal user of Red Star Yeast. I particularly love Red Star Yeast Platinum. It bakes up the best breads and sweet rolls that I’ve ever made.

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My mom made Angel Rolls when I was growing up and to master the dinner roll recipe that she always made was a big accomplishment for me. My mom is such a good cook!

How to Make Angel Rolls:

• Blend yeast, 1 cup flour, sugar, and salt.
• Heat milk and butter.
• Add to flour mixture and blend.
• Add eggs and beat 1 minute.
• Stir in baking powder, baking soda, and enough remaining flour to make a smooth, very soft, sticky dough.

• Place dough in lightly oiled bowl. Cover; let rise until dough tests ripe.

• Punch down to remove air bubbles.
• Divide dough into 4 parts. Divide each part into 2 pieces.
• Divide each piece into 3 sections. Shape each piece into a smooth ball.

• Place on greased baking sheet. Cover; let rise until indentation remains after touching.
• Bake until golden brown. Brush with melted butter.

Homemade rolls are usually my favorite part of the meal. I make them for practically every holiday. A few years back I made a baked up a batch for Christmas dinner and while they were good, they were not great. I was so disappointed.

There’s nothing worse than a disappointing dish for your holiday meal. I couldn’t stop thinking about why my rolls didn’t turn out. I made them exactly the same way I always do…. and then it dawned on me that I had used a different brand of flour.

Your ingredients really do matter. I love the combination of Red Star Yeast and King Arthur Flour for all of my bread baking. I have used bread flour but I usually use the all- purpose flour since I usually have it on hand.

So don’t be intimidated by yeast rolls, I’m hear to say that if I can do it, so can you! The more you work with yeast dough, the more you will get the feel of it.

I am still not the best at shaping dough but I get lucky sometimes and they look as good as they taste! It’s hard to beat a light and fluffy dinner roll slathered with butter.

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More Yeast Rolls to Check Out:

• Buttermilk Ranch Rolls
• Hawaiian Rolls
• Milk Bread Honey Buns
• Classic Yeast Rolls
• Rosemary Brioche Rolls
• White Cheddar Potato Rolls
• Buttermilk-Ricotta Skillet Rolls
• Rich Refrigerator Rolls

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Angel Rolls

Easy and delicious dinner rolls for any family dinner or holiday meal.

Course Breads

Cuisine American

Keyword angel biscuits, dinner rolls, rolls, yeast rolls

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Additional Time 1 hour hour

Total Time 1 hour hour 25 minutes minutes

Servings 24 rolls

Calories 145kcal

Author Milisa

Ingredients

Recipe from Red Star Yeast

• 1 ⅓ cups Milk
• 2 Eggs
• ¼ cup Butter
• 5 cups Bread Flour
• 1 teaspoon Salt
• ⅓ cup Sugar
• ¾ teaspoon Baking powder
• ½ teaspoon Baking soda
• 2 ¼ teaspoon Active Dry Yeast

Instructions

• In a mixing bowl, blend together yeast, 1 cup flour, sugar, and salt. Heat milk and butter to 120º to 130ºF; butter does not need to melt. Add to dry mixture; blend on low speed.
• Beat 2 to 3 minutes on medium speed. Add eggs; beat 1 minute. By hand, stir in baking powder, baking soda, and enough remaining flour to make a smooth, very soft, sticky dough.
• Place dough in lightly oiled bowl. Cover; let rise until dough tests ripe.
• Turn dough onto lightly floured surface; punch down to remove air bubbles.
• Divide dough into 4 parts. Divide each part into 2 pieces. Divide each piece into 3 sections. Shape each piece into a smooth ball.
• Place on greased baking sheet. Cover; let rise until indentation remains after touching.
• Bake in preheated 375ºF oven 12 to 15 minutes or until golden brown. Brush with melted butter if desired. Remove from pan; cool.

Nutrition

Serving: 1g | Calories: 145kcal | Carbohydrates: 24g | Protein: 5g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Cholesterol: 22mg | Sodium: 158mg | Fiber: 1g | Sugar: 4g

The post Angel Rolls appeared first on Miss in the Kitchen.

Pasta salad is the perfect summer side dish for any day of the week and of course barbecues and potluck dinners. This one is so easy to make ahead and it’a a real crowd pleaser.

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Mexican Street Corn Pasta Salad

It seems like dinner always needs to happen in a hurry at our house. It helps a lot to have some make ahead side dishes ready to go like this Mexican Street Corn Pasta Salad.

I am very pleased to be partnering again this year with Produce for Kids to help end hunger. This post is sponsored by Produce for Kids but all thoughts and opinions are my own.

1 in 4 children in Oklahoma struggles with hunger. Look for the Produce for Kids signage in your local Homeland store & learn how you can help support Regional Food Bank of Oklahoma. 

Through the Regional Food Bank of Oklahoma’s Backpack Program, children receive a backpack full of kid-friendly, non-perishable and nutritious food on Friday to sustain them over weekends and school holidays. During the 2016-17 school year, over 24,000 students in 500 schools participated in the Backpack Program. Support brands with the Produce for Kids signage in your local Homeland store to help give back to this program.

Getting kids (and adults at my house) to eat more veggies can be a challenge. I love to incorporate them into quick and easy pasta salads and I never hear a complaint!

I chose Delano Farms Grape Tomatoes, Avocados from Mexico, Real Sweet Vidalia Onions, plus fresh corn and cilantro for this flavorful summer side dish.

How to Make Mexican Street Corn Pasta Salad:

• Cook pasta according to package directions, drain and rinse in cold water.
• Cut cooked corn off of cob.
• Chop avocados, tomatoes, onion, and cilantro.
• Mix together mayonnaise, sour cream, lime juice, garlic, chili powder and cheese.
• Combine all ingredients into a large bowl and stir until combined.
• Cover and refrigerate until ready to serve.

I love the flavors of this easy salad and I think it will be a big hit for any summer cookout or family dinner. You could always switch up the veggies for what you have on hand. That’s the wonderful thing about pasta salad, perfect for using what you have in the fridge.

If you are making this ahead, you might want to stir your avocados in just before serving, especially if they are on the ripe side.

I seem to get into a side dish rut and I’m determined to add a few new recipes to our summer meals this year. Our garden is growing like crazy and I hope to be sharing lots more veggie recipes with you soon.

Our squash plants are blooming and our tomato plants are loaded. We also have snap peas, green beans, cucumbers, okra, broccoli, onions, lettuce, and several varieties of sweet peppers.

If only we could get a rain! It’s so hot and dry here this year. Our weather has been more like August than June. Pretty worrisome for our pastures, hay crop and water for our cows. Tough on all of those farmers out there too.

So let me know if you have any recipe requests for summer dishes. I’m looking for more ideas for fresh vegetables.

Delicious Dishes to Complete Your Meal:

• Spicy Honey Grilled Chicken Tenders
• Broccoli Pineapple Salad
• Frito Corn Salad
• Sesame Pasta Salad
• White Cheddar Potato Rolls
• Summer Salads in Jars with Cheese Crisps and Avocado Dressing

More Produce for Kids Recipes to Check Out:

• Grilled Chicken Tostadas 
• Pineapple Guacamole
• BBQ Roast Beef Wraps with Sweet Pepper Slaw
• Pineapple Pico de Gallo Avocado Toasts
• BLT Wraps with Strawberry Vinaigrette
• Easy Pasta Salad
• Meal Planning ~ Produce for Kids

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Mexican Street Corn Pasta Salad

Delicious pasta salad filled with your favorite Mexican Street Corn flavors.

Course Side Dishes

Cuisine American

Keyword corn salad, elotes pasta salad, pasta salad

Prep Time 20 minutes minutes

Cook Time 8 minutes minutes

Total Time 28 minutes minutes

Servings 8

Calories 425kcal

Author Milisa

Ingredients

• 16 ounces pasta like macaroni cooked, drained, rinsed with cold water
• 1 cup grilled or cooked corn cooled and cut from cob
• 1 cup diced grape tomatoes
• 2 avocados peeled, seeded and cut into bite-size pieces
• Juice of 1/2 lime to squeeze over avocados
• ½ cup diced vidalia onion
• ½ cup fresh cilantro chopped
• ¾ cup mayonnaise
• ¾ cup sour cream or plain Greek yogurt
• 1 teaspoon granulated garlic
• ½ teaspoon chili powder
• ½ teaspoon kosher salt
• ½ cup cotija cheese can substitute Parmesan or Feta

Instructions

• Add pasta, corn, tomatoes, onion and cilantro to a large bowl.
• If serving immediately, squeeze juice of 1/2 lime over avocado and add to pasta. If serving later, add avocado right before serving.
• Mix mayonnaise, sour cream, garlic, chili powder and salt together and pour over pasta. Stir to coat evenly.
• Add cheese and stir to combine.
• Serve immediately or cover and refrigerate until ready to serve.

Nutrition

Serving: 1g | Calories: 425kcal | Carbohydrates: 37g | Protein: 10g | Fat: 27g | Saturated Fat: 7g | Polyunsaturated Fat: 18g | Cholesterol: 30mg | Sodium: 358mg | Fiber: 4g | Sugar: 8g

The post Mexican Street Corn Pasta Salad appeared first on Miss in the Kitchen.

This is a sponsored post in partnership with Llano Estacado Winery. All thoughts and opinions are my own.

Today I’m sharing my new favorite cocktail it’s knock your socks off delicious. I love entertaining friends and family for the holidays and I have created the perfect make ahead Cranberry Wine Punch with Llano Wines Pinot Grigio.

Large batch cocktails that can be made ahead are perfect for celebrations and holiday parties. Guests can serve themselves and you will have time to enjoy the party instead of playing bar tender the entire time.

Cranberry Wine Punch

Not only is this Cranberry Wine Punch delicious, it’s a gorgeous addition to your party spread!  I love experimenting with new cocktail recipes and as popular as my Strawberry Wine Punch has been, I thought it was time for a fall and winter version. We love these White Wine Spritzers for a lighter cocktail for any occasion.

Llano Estacado Pinot Grigio was the perfect starting point for my Cranberry Wine Punch. It is light and clean and very refreshing.

Winemaker’s Notes: Llano Estacado Pinot Grigio has become a very popular wine. Cold fermentation and a special strain of yeast combine to accentuate the fruity characteristics of aroma and bouquet.

There is no oak used in the production of this wine; here we chose to showcase the beautiful, fruity aromatic characteristics of the variety.

2015 Pinot Grigio is made from Pinot Grigio grapes (77%) grown on the Texas High Plains (Reddy Vineyards) and Sauvignon Blanc (23%).

Pinot Grigio is a fragrant wine with fresh, fruit aromas of melon, lemon-grapefruit. This wine is perfect when served as an appetizer or reception wine.

We recommend this wine to be served with all types of seafood, salads, and poultry. Pinot Grigio is an excellent aromatic white wine to sip by the glass.

Pinot Grigio has always been one of my favorite wines. I love to pair it a toasted baguette and some nice cheese and maybe a sliced apple. That’s our go- to for a date night in.

I made a quick simple syrup with honey, cinnamon, star anise, fresh ginger and a bit of orange peel to give this Cranberry Wine Punch a delicious depth of flavor.

It can be made a day or two in advance if you like. Kudos to my brilliant sister-in-law for the idea of using honey in this simple syrup! Totally genius.

After you make the simple syrup, this Cranberry Wine Punch comes together in a snap. You just stir together the Llano Estacado Pinot Grigio, Cranberry- Pomegranate Juice and the simple syrup. I used fresh cranberries, pomegranate arils and cinnamon sticks for a garnish.

This punch is best served chilled or over ice. It can be made a day in advance of the party. Just give it a good stir before serving. I also love this Mulled Wine for the holidays and this Winter Moscato Punch.

Don’t you just want to grab a glass and cheer on the coming of the new year? This has been a very exciting year for our family and I’m looking forward to all of the things ahead of us.

I have some really big business goals. I’m not much on resolutions but I’m most definitely about setting goals.

How about you? Do you set goals or resolutions? I’d love to hear what you are planning. One of my goals is to work smarter not harder. This year I have put in too many hours and I’m ready for a bit of a slow down.

I talk about slowing down but never seem to get it done. I think I finally have a plan to make it happen. I know I will be much happier striving towards life being a little more simple. We could all use some of that I’m guessing.

I will be making this easy white wine cocktail for New Years Eve this year. We are planning a fun family bash with games and lots of appetizers.

My Pomegranate Pecan Party Appetizer is my current favorite and we might throw in a batch of Fried Pickles too!

Parties and get togethers with cocktails and appetizers are simply the best. The laid back atmosphere and everyone just enjoying the time together is what counts.

We have been trying to squeeze a family game night in more often. We have been playing hearts, Uno and dominos. My parents got Emmet a set of Mexican Dominos so that we could play chicken foot, but we may have to wait for them to come show us how. Have you ever played?

Board games have been a fun distraction from our phones and the tv. I swear we can go hours sitting in the same room and be totally sucked into our phones or computers. I know the games will be fun for all of us and those are the times when memories are made.

Be sure to check out Llano Estacado Winery for all of your entertaining needs and follow along on Facebook, Twitter and Instagram.

Llano Estacado is the largest, best-selling Premium Winery in Texas and has been an ongoing pioneer in introducing not just Texans, but also the entire world to the great wines made in the Lone Star State

 The winery produces approximately 50 varietals of wine, including numerous award winning wines

The Llano Estacado winery is located in Lubbock, Texas and hosts a variety of events in its tasting room and event center, including weddings, corporate parties and intimate gatherings.

If you are hosting a holiday party or family celebration, don’t sweat the small stuff. Make a few appetizers and stir up a batch of this Cranberry Wine Punch and let the fun times begin!

If you like this recipe you might also enjoy my Pineapple Wine Punch or Cosmopolitan Party Punch!

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Cranberry Wine Punch

Cranberry Wine Punch is a simple large batch cocktail perfect for fall and winter holidays and celebrations. 

Course Cocktails

Cuisine American

Keyword Christmas sangria, cranberry punch, cranberry sangria

Prep Time 15 minutes minutes

Servings 4

Author Milisa

Ingredients

• ½ cup honey
• ½ cup water
• 2 small cinnamon sticks
• 1 star anise
• 1 inch chunk of fresh ginger peeled
• 1 slice orange rind about 3/4 x 3 inches
• 1 bottle Llano Estacado Pino Grigio
• 4 cups cranberry- pomegranate juice
• fresh cranberries pomegranate arils and cinnamon sticks for garnish

Instructions

• Prepare the simple syrup: Add honey, water, 2 cinnamon sticks, star anise, ginger and orange peel to a heavy sauce pan and place over medium- high heat. Simmer for about 10 minutes, stirring often. Remove spices and chill syrup.
• Add Llano Estacado Pinot Grigio to a large pitcher. Stir in cranberry- pomegranate juice and simple syrup. Stir until well combined. Chill for 1 hour or serve immediately over ice.
• Garnish with fresh cranberries, pomegranate arils and cinnamon sticks.

Notes

Can be made 1 day in advance. Stir well before serving.

The post Cranberry Wine Punch appeared first on Miss in the Kitchen.

Pecan Pie is one of my husband’s favorites for the holidays and I have to admit I have only made pecan pie a handful of times. It is not my favorite. I love pecans, I love pie, but I have figured out I don’t really like the corn syrup. It’s too sweet, which is crazy because I am a complete sugar fanatic.

Can you Make Pecan Pie With Out Corn Syrup?

These pecan pie bars are made with brown sugar and I think they are so much better than the traditional corn syrup version.

This post is sponsored by Pillsbury™ and Walmart, all thoughts and opinions are my own.

Also, my pies are never pretty. I am just not meticulous enough for those pretty pie edges. I am also the worst at following a pattern.

So pie bars are where it’s at. I took a shortcut for the busy holiday season and made these pie bars with Pillsbury™ Sugar Cookie Dough!

Dessert bars are always a favorite for potlucks and holidays and these Cherry Almond Bars are one of our favorites and you can’t go wrong with these Chocolate Toffee Bars for a decadent treat. For and old fashioned treat, try these super easy Date Bars!

I always pick up a few packages of Pillsbury™ Sugar Cookie Dough on my weekly trip to Walmart, especially during the holidays. Having cookie dough in the fridge means I can whip up a dessert in a flash.

You know how it is, last minute notice for the school bake sale or the neighbors call to say they are dropping by with holiday goodies. Yeah, I got this. These Brown Sugar Pecan Pie Bars are the answer!

How to Make Brown Sugar Pecan Pie Bars:

Start by pressing the Sugar Cookie Dough into the bottom of a baking pan and pop it in the oven.

The filling is beyond simple- brown sugar, flour, baking soda and salt mixed together. Then melted butter, eggs and vanilla. Stir together and fold in pecans. SO EASY!

Pour the filling over the pre- baked sugar cookie crust and bake it for another 15 minutes. That’s it folks!

Let the bars cool completely before slicing. These bars are the perfect addition to any holiday dinner or are perfect to bake and share with friends and family.

These Brown Sugar Pecan Pie Bars are sure to earn a spot on your holiday goodie list. We just can’t get enough of them. I have made them 3 times in the last week!

Be sure to pick up plenty of Pillsbury™ Sugar Cookie Dough from Walmart to make your holiday desserts a snap!

Cranberry Pecan Biscotti, Pecan Cheesecake Cannoli  and Pecan Pie Cookies are always favorites for the holidays and don’t miss my Pomegranate Pecan Party Appetizer!

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Brown Sugar Pecan Pie Bars

Brown Sugar Pecan Pie Bars are a super easy dessert to feed a crowd. A sugar cookie crust and brown sugar pecan pie filling make for a delicious treat for any holiday or family celebration. 

Course Desserts

Cuisine American

Keyword holiday dessert, pecan pie, pie bars, Thanksgiving dessert

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 12 servings

Calories 392kcal

Author Milisa

Ingredients

• 1 16.5 ounce Pillsbury™ Refrigerated Sugar Cookie Dough
• 1 cup brown sugar light or dark
• 2 tablespoons all purpose flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2 tablespoons melted butter
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups pecans whole or pieces

Instructions

• Preheat oven to 350 degrees.
• Press Pillsbury™ Sugar Cookie Dough into the bottom of a 9 X 13- inch baking pan, evenly.
• Bake for 20 minutes.
• Meanwhile, prepare the filling. Add brown sugar, flour, baking soda and salt to a bowl and stir until well combined. Add melted butter, eggs and vanilla extract. Stir until combined.
• Fold in pecans until well combined.
• Pour over baked crust. Return to oven and bake 15 minutes.
• Cool 2 hours before slicing.

Video

Nutrition

Serving: 1g | Calories: 392kcal | Carbohydrates: 44g | Protein: 4g | Fat: 23g | Saturated Fat: 5g | Polyunsaturated Fat: 17g | Cholesterol: 41mg | Sodium: 308mg | Fiber: 2g | Sugar: 31g

The post Brown Sugar Pecan Pie Bars appeared first on Miss in the Kitchen.

This is a sponsored post for HemisFares™ brand that is available exclusively at Kroger family of stores.  All opinions are honest and 100% my own.

I often get stuck in a dinner rut, you wouldn’t think that would happen, but it totally does. Typically hamburgers, tacos or chicken and rice casserole are my go-to dinners. Every so often I get to craving something different, something new.

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This was my first time trying red miso paste, which is fermented soy bean paste. I admit, I didn’t really know what to expect. It is the same flavor profile of soy sauce, which we love and it really amps of the flavor in this easy shrimp recipe.

Along with the HemisFares Red Miso Paste, I also had HemisFares Soy Sauce and HemisFares Miwa Somen (thin wheat noodles).

How to Make Miso Honey Garlic Shrimp:

I made a quick marinade with the HemisFares Red Miso Paste, melted butter, honey and minced garlic.

I let the shrimp marinate for about 10 minutes but if you are in a big hurry, you can totally skip this step.

I added the shrimp to a skillet and let it cook for about 2 minutes, stirring constantly. I added a splash of sherry, use Mirin (Japanese wine) if you have it, and continued cooking for 2-3 minutes. Shrimp will curl up and turn pink when they are cooked through. It doesn’t take long!

I had some water boiling and when the shrimp was cooked, I dropped the Miwa Somen Noodles into the boiling water. They are super thin and cook in about 2 minutes.

I added the noodles to the serving tray and topped with the shrimp and garnished with black sesame seeds and green onions. It turned out to be a gorgeous dinner and better yet, the whole family loved it!

Serve it up with additional sauce from the shrimp and HemisFares Soy Sauce and you can have a delicious dinner in less time than you can get takeout!

If you are looking for something new to try for dinner, this Miso Honey Garlic Shrimp needs to be on the top of your list!

Look for HemisFares at your local Kroger store, on the Asian foods isle.

• HemisFares Red Miso Paste Find #57
• HemisFares Soy Sauce Find #58
• HemisFares Miwa Somen Thin Wheat Noodles Find #59

You could also serve this Miso Honey Garlic Shrimp as a party appetizer. It is just loaded with flavor and will be the hit of the party!

More Shrimp Recipes to Check Out:

Southern Fried Shrimp

Shrimp Tostadas

Easy Barbecue Grilled Shrimp

Shrimp Fried Rice

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Miso Honey Garlic Shrimp

Change up the dinner rotation with this Miso Honey Garlic Shrimp recipe! So full of flavor and it comes together in less than 15 minutes! 

Course Seafood

Cuisine American

Keyword miso shrimp, shrimp

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 6 servings

Author Milisa

Ingredients

• 2 pounds shrimp peeled and deveined
• ¼ cup melted butter
• ¼ cup honey
• 3 tablespoons HemisFares Red Miso Paste
• 5 garlic cloves minced
• 2 oz Sherry or Mirin
• 2 teaspoons black sesame seeds
• 4 green onions green parts sliced
• 1 8.8 oz package HemisFares Miwa Somen Thin Wheat Noodles
• HemisFares Soy Sauce for garnish

Instructions

• Add melted butter, honey, HemisFares Red Miso Paste and garlic to a bowl and mix until well combined. Add shrimp and toss to coat. Cover and allow to marinate 10 minutes.
• Bring a pot of water to a boil.
• Heat a large skillet over high heat. Add shrimp and all of marinade. Cook, stirring continuously until shrimp just starts to turn pink. Add Sherry or Mirin and continue to cook, stirring constantly until cooked through about 2 minutes.
• Remove shrimp from heat and garnish with black sesame seeds and green onions.
• Add Miwa Somen to boiling water and cook two minutes. Remove with tongs onto a serving dish.
• Serve shrimp over Miwa Somen with additional HemisFares Soy Sauce.

The post Miso Honey Garlic Shrimp appeared first on Miss in the Kitchen.