Blueberry Sour Cream Skillet Bread with Streusel Topping

Today, July 11th, is National Blueberry Muffin Day. Okay, so this is not a blueberry muffin, it is something better. And I mean way better! My skillet bread uses a simple batter that could be used for muffins, but why when you can make skillet bread. The cast iron skillet allows the bread to cook evenly and gives a nice crust to the outsides of the bread.

The sour cream and lemon juice add a nice tang to the sweet and tartness of the blueberries. You will want to definitely make this for breakfast tomorrow. I should have made two because my first bread was gone in a couple of hours. I had to hide a piece for my wife to have when she got home. Darn kids wouldn’t stop eating it. :))

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Mini Blueberry Mascarpone Muffins

Do you need a recipe the kids can make dad for Father’s Day? This is an easy homemade blueberry muffin recipe that uses mascarpone cheese for extra creaminess. I also had mascarpone in the fridge and needed to use it; so why not make muffins. If you do not have mascarpone, you can also use cream cheese. (See below)

I first made these muffins for my daughters soccer team, a few weeks back.

On tournament weekends we usually bring breakfast for the kids and the parents. The girls took second place in the tournament. Maybe my mini muffins slowed them down.

Dad will love these muffins for his Fathers Day breakfast and kids will love the chance to show off their cooking skills.

Peanut Butter M & M Blondies

If you are in need of a quick last minute treat to take to a cookout or potluck, this is for you. I love Peanut Butter M & M’s. Peanut M&M’s used to be my favorite until they started making these. They add a nice crunch and little more peanut butter flavor and that can’t be all bad.

I picked up a new pan at GFS this week. It is a 1/4 sheet pan. Perfect size for brownie or bar recipes.

The recipe is simple and can be made in under an hour.

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Prep TIme: 10 min         Cook Time: 20-25 min

Servings: 24

Cornbread Salad

This weekend is the unofficial start of Summer. As I sit here at my desk it is a balmy 42°F outside. I know our community plans to open the pool on Friday. I think my swim trunks will stay in the closet. Trust me that is good news for everyone.

Many people have cookouts planned for this weekend. My Cornbread Salad recipe is a great easy dish to bring to your cookout or potluck. It is amazing how well the cornbread mixes in with this layered salad. People might look at you funny when you tell them the name but not after tasting it. Add jalapeno if you would like it a little more spicy.

Churro Cheesecake Bars

So Cinco de Mayo is coming up in a few weeks. This is not an official holiday in the USA, but I’m an international blogger and many in the USA seem to like this day.

In our house this is a big holiday. Not because we love Cinco de Mayo (even though we do) but May 5th is my oldest and only son Ethan’s birthday. This year is more special since he will be 16 and getting his drivers license. He is a good driver, but it is making me feel old and a little nervous. Probably because my insurance will be going up, up and up!!!

Ethan has an experienced palate and is a great help taste testing and critiquing my creations. Sometimes we don’t agree but I do listen to what he thinks. Hopefully I have instilled in him the joy of cooking, if so he will make his wife very happy someday.

I am always using holidays or events to create new recipes. Cinco de Mayo is always fun because of the many ways you can combine Mexican and American foods.

The holiday of Cinco De Mayo, The 5th Of May, commemorates the victory of the Mexican militia over the French army at The Battle Of Puebla in 1862. It is primarily a regional holiday celebrated in the Mexican state capital city of Puebla and throughout the state of Puebla, with some limited recognition in other parts of Mexico, and especially in U.S. cities with a significant Mexican population. It is not, as many people think, Mexico’s Independence Day, which is actually September 16.

Here is a great example. I love churros but I am not a big fan of frying. To messy and fattening.

A churro is a fried-dough pastry—predominantly choux—based snack. Churros are popular in Spain, France, the Philippines, Portugal, Ibero-America and the Southwestern United States. In Spain, churros can either be thin or long and thick . Wikipedia

Now I’m not saying that this dish is any healthier, but it is definitely easier and cleaner to make. Very tasty and a great combination of ingredients. Not as crunchy as the original churro but still with all the flavors and a bonus, cream cheese filling.

Enjoy!

Pretzel Dogs

Okay I love homemade pretzels. I have been making this recipe for many friend and family gatherings over the last year. Friends don’t believe these are homemade. Let them be impressed, but don’t tell them how easy they are to make.

I have been on a yeast kick lately and this recipe is another wonderful type of yeast bread. My recipe is for pretzel dogs, instead of plain pretzels. I do use the excess dough to make pretzel nuggets as an added treat. This makes a great appetizer for kids and adults or a fun dinner for a kid’s birthday party. It will make a great appetizer for Easter. They also freeze well and heat up easily in the microwave.

The dough recipe is from Alton Brown and is simply the best. I use it as a base for different pretzel treats. Very versatile.

I hope you have a Happy Easter and please sign up to get emails of my new recipes at www.dadwhats4dinner.com

Rosemary Focaccia Bread

I have been experimenting with different yeast breads lately. Yeast is easier to work with than you think. Don’t be scared; if you have a stand mixer, with a dough hook, you are in business. This recipe lets the mixer do all the work, kneading the dough.

This makes a very large loaf. I think I will try this again making 3 smaller loaves to get more of the yummy crunchy edges.

The recipe calls for a large amount of oil but it needs it to get the crunchy edges.

Goes great with my Lasagna or a hearty Bolognese sauce. The bread also freezes well.

“Blogger note…. I’ve made this recipe many times with great results. I was ready to post last week but couldn’t find my finished product pictures. Not fun, but it happens. So of course I had to make another batch last Friday. My neighbor “Amber” loves this bread, but I think she is going to kill me if I keep making it and giving her samples. She says I am trying to make her fat. No chance she is very thin. Now she can make Focaccia bread herself and stop blaming me. I will send her a sample of one of my new creation’s soon.”

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