My Top 10 Favorite Bread Recipes of 2012

#1 SOFT & CHEWY FRENCH BREAD

I have made this french bread so many times that I lost count.  I am convinced that it is the BEST french bread recipe out there.

#2 OLD FASHIONED BLUEBERRY MUFFINS
These blueberry muffins are darn near perfect.

#3 LEMON RICOTTA BLACKBERRY MUFFINS
Don't let the ricotta scare you away.  These muffins are one of the best I have ever had. 

#4 GREAT HARVEST CINNAMON CHIP BREAD COPYCAT
I contemplated making this bread for my friends and neighbors this year rather than doing cookie plates.  It is so good and pretty easy to make.

#5 LOW-FAT PUMPKIN CHOCOLATE CHIP BREAD

There is no way you would know this bread is low-fat.  It is just as flavorful and moist as my regular pumpkin bread recipe.

#6 SNICKERDOODLE BREAD

This bread disappeared so fast.  We all loved it.   

#7 LION HOUSE ZUCCHINI BREAD
This is my go-to zucchini bread recipe.  

#8 SCHOOL LUNCH LADY ROLLS
These rolls are super easy and very tasty.  

#9 MINI MONKEY BREAD FROM SCRATCH
This mini monkey bread tastes like a cinnamon roll in bite-size form.

#10 GREAT HARVEST HONEY WHOLE WHEAT BREAD COPYCAT

This wheat bread is hearty and healthy.  I love it plain with butter, smothered with jam or even toasted with peanut butter.  It is one of the best you will find. 

My Top 10 Favorite Soups, Salads and Sandwiches of 2012

#1 BUFFALO CHICKEN SANDWICH

This is the sandwich of all sandwiches.  

#2 WEEKNIGHT CHEESY CORN CHOWDER
The amazing flavor of this soup will give you sweet dreams at night.

#3 MOM'S MACARONI SALAD
I have been eating this my entire life and it is, by far, my favorite pasta salad.

#4 GRANDMA'S CLAM CHOWDER
I have also been eating this recipe my entire life.  It is a family favorite.

#5 SLOW COOKER CREAM CHEESE CHICKEN CHILI
This is a nice change from the same old chili recipe.  It's thick and creamy and loaded with flavor.

#6 LIGHTER & LEANER GRILLED PIMENTO CHEESE SANDWICH
I know this sandwich might seem weird and I can't explain it, but I honestly LOVE it.

#7 TOMATO BASIL PARMESAN SOUP
This soup is creamy and flavorful with chunks of veggies.  I really think you will like it.

#8 EASY BBQ PULLED PORK

This pork is so tender and juicy and tastes just as good leftover.

#9 SLOPPY GRILLED CHEESE SANDWICH
Toasty bread with creamy sloppy joe filling and melted cheese.  It totally works.     

#10 MEDITERRANEAN TURKEY PANINI
This sandwich is warm and comforting on a chilly afternoon.

My Top 10 Favorite Appetizers, Side Dishes and Drinks of 2012

#1 EASIEST SALSA AROUND

I have made this recipe a million times and it is, without a doubt, my #1.

#2 OUT OF THIS WORLD CORN DIP MADE A LITTLE LIGHTER
This stuff is addicting.  Once you start eating it, you can't stop.

#3 KNORR CLASSIC SPINACH DIP WITH GREEK YOGURT
You would never know this is made with yogurt.  It tastes just like the full-fat version.

#4 BAKED BEANS

This is the best baked bean recipe I have found so far.  I love it.

#5 LOADED SWEET POTATO
This potato is divine.  It's like eating dessert as a side dish.  I know you will love it too.

#6 BITE-SIZE POTATO SKINS WITH CHIPOTLE RANCH DIPPING SAUCE
This is what you call snack food at its best.  

#7 FROZEN STRAWBERRY WATERMELON LEMONADE
You better make this recipe next Summer.  I'm already counting down the days until watermelon is in the stores again.  This stuff was the best thirst-quencher ever. 

#8 KELLEY'S FIESTA DIP
This is such a versatile dip.  You can serve it plain with chips, over nachos, in a quesadilla and so on and so on. 

#9 ROBIN EGGS MALTED MILKSHAKE

It was no surprise that I loved this recipe.  I have always been a fan of malt flavor and this milkshake was loaded with it.  You use leftover Robin Eggs from Easter and blend them into this yummy shake.  

#10 ULTIMATE SLOW COOKER MASHED POTATOES
Everyone should have this recipe on hand.  Very easy and yummy.  

365 Days of Slow Cooking Cookbook WINNER announced!

(Image Credit)

 I decided to announce the winner a little early.

Thank you so much to everyone who entered my giveaway!

The winner is . . . 

AN Petersen who said . . .  "I follow on Facebook!"

Please contact me within 72 hours or a new winner will be selected!

Super Easy Microwave Rocky Road Fudge

Most people are pretty particular with their fudge.  

I didn't even like fudge up until a few years ago.  All I care about is good flavor and that it is smooth and creamy.  I don't care for a grainy fudge or a fudge that gets crusty on the edges. 

Some might think that a difficult fudge recipe that requires slaving over the kitchen stove and cooking the fudge to a particular temperature is going to be a much better fudge than a super easy microwavable version, but I don't think that is true one bit.  I'm sure a lot of it depends on what you grew up eating, but don't think just because this recipe is so easy that it won't be that good.   

In fact, I thought this was DIVINE.  Seriously DIVINE.  This was the first time I added nuts to fudge and I loved it.  I loved the added crunch they gave and I loved that they helped cut through the richness of the fudge itself.  The flavor is outstanding and the texture is exactly what I prefer.  I can see myself making this all year long, whenever I get that chocolate craving.  Afterall, you can have a batch made in less than 5 minutes.  

There is a very good chance this is going to become my new go-to fudge recipe.

P.S.  I used my favorite Guittard Milk Chocolate Chips.

This will be my last holiday recipe for you guys and I will be back after Christmas.  I hope you all have a great holiday and are able to spend it surrounded by family and friends.  

Super Easy Microwave Rocky Road Fudge

adapted from: Very Best Baking
(Printable Recipe) or (Printable with Picture)

2 c. semi-sweet chocolate chips (I used milk chocolate)

1 (14 oz.) can sweetened condensed milk

1 tsp. vanilla extract

3 c. mini marshmallows

1 1/2 c. pecans or walnuts, roughly chopped

Line a 9x13 baking dish with foil or parchment paper and grease lightly; set aside.  Combine chocolate chips and sweetened condensed milk in a large, microwave-safe dish.  Microwave for one minute, then stir.  Continue microwaving for another minute, stirring every 30 seconds just until the chips are completely melted.  Stir in the vanilla and then fold in the mini marshmallows and chopped nuts.  Press mixture evenly into prepared baking dish.  Cover and refrigerate until ready to serve (at least a few hours or until set up).  Lift from pan and cut into pieces.  

Jenn's Notes: I used milk chocolate chips and pecans.  I followed the instructions exactly and my fudge turned out amazing.       

Candy Cane Biscotti

I am a HUGE fan of this biscotti.  

I knew I would like it, but I had no idea I would like it SO MUCH!  

It's so incredibly yummy! It's soft and chewy and buttery and rich and tastes almost like a sugar cookie.  My other biscotti recipe produces a crunchy cookie, which I thought all biscotti was supposed to be crunchy.  This candy cane biscotti turned out softer, a lot softer.  In fact, mine isn't crunchy at all?  It was kinda crunchy the first night, but after dipping in the white chocolate and storing it in an air-tight container overnight, it got really soft and I LOVE IT!  

 This is good enough that it will make an appearance on my neighbor's cookie plates this year (am I the only one that hasn't done that yet) right next to these red velvet cookies!  Most people think of biscotti as a cookie you would dip in a hot drink, but this biscotti is the kind you will want to eat on its own or maybe I should say eat A LOT of it on its own.   

I consider it mandatory to dip this biscotti in the white chocolate and garnish with extra candy canes.  I was worried the candy canes I added for garnish would be too crunchy and ruin the whole thing, but those got really soft too and they aren't crunchy either.  They just add even more yummy peppermint flavor.  

Not only does this biscotti TASTE INCREDIBLE, but it is so cute and festive too.       

Candy Cane Biscotti
(Printable Recipe) or (Printable with Picture)

2 1/2 c. all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1/2 c. (1 stick) unsalted butter, room temperature
1/2 c. sugar
3 large eggs
2/3 c. crushed peppermint candy canes, 
   plus more for garnish
12 oz. white almond bark, chopped    
   (or any white chocolate bar - not chips)




Preheat oven to 350 degrees.  Line a baking sheet with parchment paper.  Whisk the flour, baking powder and salt together in a medium bowl; set aside.  In the bowl of a stand mixer, fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 2-3 minutes.  Add the eggs, one at a time, beating well after each addition.  With the mixer on low, add the dry ingredients and beat just until incorporated.  Use a wooden spoon to stir in 2/3 cup of crushed candy cane pieces.

Divide the dough into 4 equal pieces.  Shape each into a log that is roughly 9-inches by 1 1/2-inches.  Transfer them to the prepared baking sheet, spacing them about 3-inches apart (I just shaped mine on the baking sheet).  Bake for 18-20 minutes, or until the logs are light golden brown and cracked on top.  Transfer the pan to a wire rack and let the logs cool for 10 minutes on the baking sheet.  Reduce oven temperature to 325 degrees.  

Working with one log at a time, cut it into 1/2-inch slices on the diagonal using a serrated knife.  Transfer the biscotti to the baking sheet, cut side down.  Bake for 12-15 minutes or until the biscotti are light golden brown and crisp on both sides (mine were really soft when I removed them from the oven, but they firmed up once they cooled).  Transfer the pan to a wire rack and cool completely.

Place the chopped white almond bark in a microwave-safe bowl.  Microwave for a minute or two, stirring every 30 seconds until the chocolate is melted.  Dip half of each biscotti cookie into the melted chocolate, letting the excess drip off before transferring to a sheet of wax paper.  Garnish with extra crushed candy canes while the chocolate is wet.  Let the chocolate set, then store in an airtight container.  Makes about 3-4 dozen.  

*Tip: to crush candy canes, place them in a zip-top bag and pound them with a rolling pin until they reach your desired size.

Jenn's Notes: I made a half a batch and I formed the dough into one large loaf, rather than two and I ended up with 8 pieces, about 4 inches long each.  For the half batch, I crushed 3 regular candy canes for the 1/3 cup that you add to the dough and one regular candy cane for garnish and I used 3 squares (6 ounces) of white almond bark.  I LOVE this biscotti.

adapted from: Tracey's Culinary Adventures, originally from: Land O' Lakes

365 Days of Slow-Cooking Cookbook Giveaway and Review plus Slow Cooker Creamy Chicken and Wild Rice Soup

Giveaway is now CLOSED
Click HERE to see the winner!

(Image Credit)

I couldn't let Christmas come and go without giving one of my favorite followers a gift.  One of MY favorite gifts to get is a new cookbook and that is what I am sharing with one of you.

I have been using my slow cooker more than ever lately and I have been searching for some good recipes.  That is where this book comes in.  It is perfect for any type of cook whether you are a beginner or an experienced cook.  We could all use a few extra hours in the day, but since that isn't going to happen, we can save a little time by letting the slow cooker "cook" dinner for us.

After reading the first few pages of this book, it was obvious that this girl knows what she is doing when it comes to using a slow cooker.  The front of the book is full of tips to get your food to turn out perfect every time.  I have heard a lot of complaints that food in the slow cooker doesn't have any flavor or it's too runny and there is a tip for how to prevent each of those problems. If you don't already own a slow cooker or are looking to buy a new one, she will even help you decide which type and which size will work best for your family.    

She cooks things in the slow cooker that I didn't even know was possible.  Like bread?  Did you know you could "bake" a loaf of bread in your slow cooker?  Next time I have brown bananas, I will be trying her Brown Sugar Banana Bread.

The book is divided up into Appetizers, Beverages, Breads & Spreads, Breakfast, Beef Dishes, Poultry Dishes, Pork Dishes, Pasta Dishes & Sauces, Sides & Salads, Soups/Stews/Chili and Desserts!  The recipes are easy to follow, all of the ingredients are common things you have used before and might even have in your pantry and while not every recipe has a photo, there are still a lot of photos throughout the book.

I have tried four recipes out of the book so far and I have liked all four and would make all four again.  Next on my list is her Apple Butter!

Overall, I think it is a great cookbook and I can't wait to "cook" my way through it.  If you are still looking for a last minute gift idea for someone, I think this would be a great choice! You could even pick up a slow cooker to give along with the book! Now, that would be an amazing present, if you ask me.

The Creamy Chicken and Wild Rice Soup turned out good.  I like big, bold flavors, so I ended up adding some extra spices.  I also like a super chunky soup, so next time, I will add more rice.

Stay tuned to see the rest of the yummy dishes I have made out of this great cookbook.    

Slow Cooker Creamy Chicken & Wild Rice Soup

adapted from: 365 Days of Slow Cooking
(Printable Recipe) or (Printable with Picture)

4 c. low-sodium chicken broth

2 c. water

1 c. diced carrots

1 c. diced celery

1 1/2 Lbs. boneless, skinless chicken breasts

1 pkg. Rice-a-Roni Long-Grain & Wild Rice

1/2 tsp. salt

1/2 tsp. pepper

3/4 c. all-purpose flour

1/2 c. unsalted butter

2 c. milk

Combine broth, water, carrots, celery, chicken and Rice-a-Roni (with seasoning packet) in a large slow cooker.  Cover and cook on low for 4-6 hours.  Remove chicken from slow cooker; using two forks, shred.  Return to slow cooker.  In a medium saucepan, melt butter over medium heat.  Stir in flour, 1 Tablespoon at a time, to form a roux.  Whisk in milk, a little at a time, until fully incorporated and smooth.  Add salt and pepper.  Stir roux mixture into slow cooker; cook on low for an additional 15 minutes or until thickened.  Serves: 6-8

Jenn's Notes:  I cut the recipe in half and I added an extra 1 1/2 cups of water after reading reviews that the soup was too thick.  I also added some lemon pepper, onion powder and Italian seasoning, because I felt like it needed a little something extra.  I wished I would have added the entire box of Rice-a-Roni to my half batch, because there didn't end up being that much rice and I like a chunky soup.  I used one large frozen chicken breast and I cooked for 5 hours.      

**TO ENTER THIS COOKBOOK GIVEAWAY**

Sorry, giveaway is open to U.S. Residents Only

1.  Mandatory Entry: You must be a follower of Eat Cake For Dinner via GFC (Google Friend Connect), E-mail, Facebook or Pinterest.  All are found on the right hand side of my blog.  Leave me a comment and let me know which way you follow.

2.  For a 2nd Entry:  Leave me a separate comment and let me know what your favorite thing to cook in the slow cooker is. 

**If your name does not link me to a blog, make sure to leave me your e-mail address, so I can contact you if you win!  Good Luck!**

Giveaway is open until Tuesday, December 25th and winner will be announced on Wednesday, December 26th.  Winner must contact me within 72 hours or a new winner will be selected.

The publisher provided me with a copy of this book to review, but all opinions expressed here are my own.  I provided the giveaway copy and it will be shipped by me.