Outback Honey Wheat Bushman Bread Copycat

This bread had the same flavor, texture and color as Outback's bread. I opted for the bread machine instructions as I don't care to knead bread for more than a minute or two. I also was not happy with putting over a tablespoon of food coloring into my bread. I could not find caramel coloring, which a lot of restaurants use for coloring. What I did find however, was coloring for fondant/icing in the color brown. I only used less than 1/4 of a teaspoon of that coloring for the recipe.

This bread had the same flavor, texture and color as Outback’s bread. I opted for the bread machine instructions as I don’t care to knead bread for more than a minute or two. I also was not happy with putting over a tablespoon of food coloring into my bread. I could not find caramel coloring, which a lot of restaurants use for coloring. What I did find however, was coloring for fondant/icing in the color brown. I only used less than 1/4 of a teaspoon of that coloring for the recipe.

Outback Honey Wheat Bushman Bread Copycat

12 Servings - Serving Size: 1/2 Loaf

Outback Honey Wheat Bushman Bread Copycat

This bread had the same flavor, texture and color as Outback's bread. I opted for the bread machine instructions as I don't care to knead bread for more than a minute or two. I also was not happy with putting over a tablespoon of food coloring into my bread. I could not find caramel coloring, which a lot of restaurants use for coloring. What I did find however, was coloring for fondant/icing in the color brown. I only used less than 1/4 of a teaspoon of that coloring for the recipe.

Ingredients:

  • 1 1/4 cups warm water
  • 2 teaspoons granulated sugar
  • 2 1/4 teaspoons (1 pkg.) yeast
  • 2 cups bread flour
  • 1 3/4 cups whole wheat flour
  • 1 tablespoon cocoa
  • 1 teaspoon salt
  • 2 tablespoons butter, softened
  • 1/4 cup honey
  • 2 tablespoons backstrap molasses
  • 1/4 teaspoon of brown icing coloring
  • cornmeal for dusting

Directions:

  1. Mix sugar with warm water, then dissolve the yeast in the solution.
  2. In five minutes the solution will begin to foam as the yeast begins its gassy dance party.
  3. While the yeast is waking up, mix the flours, cocoa, and salt in a large bowl.
  4. Mix butter into the dry mixture with your hands.
  5. Make an impression in the middle of the dry mixture.
  6. Add the honey and molasses into the well.
  7. Mix the coloring with the yeast solution, then pour the solution into the well.
  8. Stir from the middle bringing the dry mixture into the wet stuff, slowly at first, then quickly as you incorporate all the ingredients.
  9. You will eventually have to use your hands to combine everything.
  10. Knead the dough for 10 minutes on a lightly floured surface, then roll the dough into a ball and place it into a covered bowl in a warm place for 1 to 1 1/2 hours or until it has doubled in size.
  11. When the dough has doubled, separate it into 6 even portions.
  12. Roll each dough portion into logs that are 6 inches long and 2 inches wide.
  13. Pour cornmeal onto your rolling surface.
  14. Moisten your hands then rub water onto each dough log and roll it in the cornmeal.
  15. Arrange the rolled dough on a baking sheet and cover it with plastic wrap.
  16. Set the dough in a warm spot to rise for another hour or so until the loaves have doubled in size.
  17. Preheat the oven to 350 degrees.
  18. Uncover the dough and bake it for 35 to 40 minutes in the hot oven.
  19. When the bread is done, take it out of the oven and let it cool for 10 to 15 minutes.
  20. Serve the bread with a sharp bread knife and butter on the side.
  21. If you want whipped butter, like you get at the restaurant, just use an electric mixer on high speed to whip some butter until it's fluffy.

Notes

If you'd like to use a bread machine to knead the dough, just add the ingredients in the following order: Mix the coloring with the water. Add the colored water to the bread pan followed by the flours, sugar,salt, butter, cocoa, honey, molasses, and yeast. Set the machine to knead and walk away. When the dough's done kneading and rising, separate the dough into six portions and continue the recipe from that step forward.

Recipe slightly adapted from Top Secret Recipes

http://www.thehungryhoarder.com/2013/02/28/outback-honey-wheat-bushman-bread-copycat/

 

New York System Wieners

Growing up in Rhode Island, this is the only "hot dog" we ever ate.  It's really nothing like a typical hot dog.  The wiener has a natural casing on it and comes in a long string like sausage.  This particular wiener is obviously not available here in the Midwest so I used a regular wiener.  The sauce is cooked for hours and the wiener must be assembled in the correct order to make it authentic "all the way".  The bun must be steamed as well.  I love recipes like this that bring me back a few years.

Growing up in Rhode Island, this is the only “hot dog” we ever ate. It’s really nothing like a typical hot dog. The wiener has a natural casing on it and comes in a long string like sausage. This particular wiener is obviously not available here in the Midwest so I used a regular wiener. The sauce is cooked for hours and the wiener must be assembled in the correct order to make it authentic “all the way”. The bun must be steamed as well. I love recipes like this that bring me back a few years.

New York System Wieners

16 Servings - Serving Size: 1 Wiener

New York System Wieners

Growing up in Rhode Island, this is the only "hotdog" we ever ate. It's really nothing like a typical hot dog. The wiener has a natural casing on it and comes in a long string like sausage. This particular wiener is obviously not available here in the Midwest so I used a regular wiener. The sauce is cooked for hours and the wiener must be assembled in the correct order to make it authentic "all the way". The bun must be steamed as well. I love recipes like this that bring me back a few years.

Ingredients:

  • 1 pound ground beef
  • 1 onions, minced
  • 3 tablespoons butter
  • 1 tablespoon garlic powder
  • 1 teaspoon chili powder
  • 1/2 teaspoon allspice
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon dry mustard
  • 3/4 cup hot water
  • 2 tablespoons worcestershire sauce
  • 16 wieners
  • 16 hot dog buns
  • 1/4 cup yellow mustard
  • 1 onion diced
  • 2 tablespoons celery salt

Directions:

  1. Brown ground beef with minced onion until meat is no longer pink, drain.
  2. Using a potato masher, mash meat until broken into very small pieces
  3. Add butter, spices and water to ground beef.
  4. Simmer on low heat for at least 3 hours or until mixture starts to become fragrant and thickens.
  5. The longer you can simmer the sauce, the better.
  6. While meat is simmering continue to mash it with the potato masher so that it is in fine crumbles.
  7. Wrap hot dog buns in a paper towel and microwave for 10 seconds to steam.
  8. Place a wiener in each bun.
  9. Top wiener with mustard.
  10. Spoon on ground beef sauce.
  11. Top with diced onions.
  12. Sprinkle with celery salt.
  13. Serve immediately.
http://www.thehungryhoarder.com/2013/02/26/new-york-system-wieners/

Crock-Pot Beef Barley Soup

This beef barley soup is loaded with fiber, protein and rich in iron. A A hearty and healthy meal for a late winter day.

This beef barley soup is loaded with fiber, protein and rich in iron. A hearty and healthy meal for a late winter day.

Crock-Pot Beef Barley Soup

9 Servings

Crock-Pot Beef Barley Soup

This beef barley soup is loaded with fiber, protein and rich in iron. A hearty and healthy meal for a late winter day.

Ingredients:

  • 2 tablespoons vegetable oil
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 pounds lean beef stew meat
  • 1 medium onion, chopped
  • 2 teaspoons minced garlic
  • 1/2 pound baby carrots, cut each one into 4 pieces
  • 1 cup uncooked pearl barley
  • 64 ounces beef broth
  • 1 teaspoon celery salt
  • 1 1/2 cups frozen peas
  • 1 cup frozen corn

Directions:

  1. Heat oil in a skillet over medium-high heat.
  2. Season beef on both sides with salt and pepper.
  3. Cook beef in oil just a minute or two on each side, just until slightly browned.
  4. Add onions and garlic to pan and toss to coat well with oil.
  5. Remove from heat.
  6. Spoon beef mixture into the crockpot.
  7. Toss in carrots and barley.
  8. Sprinkle with celery salt.
  9. Pour in beef broth, stir.
  10. Cover, cook on low for 8 to 9 hours.
  11. Increase heat setting to high.
  12. Stir in frozen peas and corn.
  13. Cover, cook 8 to 10 minutes longer or until peas and corn are hot.
http://www.thehungryhoarder.com/2013/02/23/crock-pot-beef-barley-soup/

Recipe adapted from Betty Crocker

Mini Caramel Monkey Bread

The pudding mixed with the brown sugar and butter creates a rich caramel flavor.  The base that hold this monkey bread together is creamier and thicker than other breads made without the pudding.  You could mix it up a bit and use butterscotch pudding instead of vanilla.

The pudding mixed with the brown sugar and butter creates a rich caramel flavor. The base that hold this monkey bread together is creamier and thicker than other breads made without the pudding. You could mix it up a bit and use butterscotch pudding instead of vanilla.

Mini Caramel Monkey Bread

8 Servings - Serving Size: 1 Monkey Bread

Mini Caramel Monkey Bread

The pudding mixed with the brown sugar and butter creates a rich caramel flavor. The base that hold this monkey bread together is creamier and thicker than other breads made without the pudding. You could mix it up a bit and use butterscotch pudding instead of vanilla.

Ingredients:

  • 1/2 cup chopped walnuts
  • 1/2 cup sugar
  • 2 teaspoons cinnamon
  • 1/4 teaspoon nutmeg
  • 2 cans (7.5 ounce) refrigerated biscuits
  • 1/2 cup chopped dates
  • 1/2 cup butter
  • 1 cup brown sugar
  • 1 box (3.4 ounce) vanilla pudding mix
  • 3 tablespoons milk

Directions:

  1. Preheat oven to 350F.
  2. Spray a muffin tin with cooking spray.
  3. Sprinkle each cup with chopped walnuts.
  4. Place sugar, cinnamon an nutmeg in a small plastic bowl with a lid.
  5. Cut each biscuit into 8 pieces using kitchen shears or a knife.
  6. Place biscuit pieces a handful at a time into the bowl, cover and shake to coat evenly.
  7. Put one layer of coated biscuit pieces into each pan.
  8. Sprinkle with chopped dates.
  9. Repeat with another layer of biscuits, until about 3/4 way full.
  10. Heat butter in the microwave until melted, about 20 seconds.
  11. In a small saucepan blend melted butter, brown sugar, pudding mix and milk.
  12. Heat over medium high heat just until it boils.
  13. Remove from heat, stir.
  14. Pour mixture over each pan.
  15. Bake for 10-12 minutes or until biscuits are golden brown.
  16. Let cool in pan on wire rack for 5 minutes.
  17. Using a butter knife, gently scrape around the inside edge of the pan to loosen.
  18. Invert onto serving plate.
  19. Let cool an additional 5 minutes before serving.

Notes

I decided to add the dates at the last minute. They added a nice touch, next time I would do away with the nuts as I'm not a big fan of nuts in baked goods.

http://www.thehungryhoarder.com/2013/02/23/mini-caramel-monkey-bread/

Mini Vegetable Monkey Bread

This monkey bread was so good.  It reminded me of a garden vegetable pizza without the sauce.  You could dip this bread in marinara sauce if you'd like.  I dipped it in my cauliflower soup.  What a great snack too and a good way to get kids to eat their veggies.

This monkey bread was so good. It reminded me of a garden vegetable pizza without the sauce. You could dip this bread in marinara sauce if you’d like. I dipped it in my cauliflower soup. What a great snack too and a good way to get kids to eat their veggies.

Mini Vegetable Monkey Bread

4 Servings - Serving Size: 1 Mini Monkey Bread

Mini Vegetable Monkey Bread

This monkey bread was so good. It reminded me of a garden vegetable pizza without the sauce. You could dip this bread in marinara sauce if you'd like. I dipped it in my cauliflower soup. What a great snack too and a good way to get kids to eat their veggies.

Ingredients:

  • 1 can (7.5 ounce) refrigerated biscuits
  • 1/6 red bell pepper, chopped
  • 1 tablespoon green onion, chopped green part only
  • 2 tablespoons real bacon pieces
  • 1/8 cup sharp cheddar cheese, shredded
  • 1 tablespoon butter, melted

Directions:

  1. Preheat oven to 350F.
  2. Spray bundt pan with cooking spray.
  3. Cut each biscuit into 8 pieces with kitchen shears into a large bowl.
  4. Chop bell pepper and slice green onions.
  5. Combine veggies with the biscuits in the bowl.
  6. Sprinkle with bacon pieces and cheese.
  7. Pour the melted butter over the biscuit/veggie mix and gently toss to coat well.
  8. Spoon mixture into the sprayed pans.
  9. Don't worry if they look uneven, the biscuits will fill out the pan as they cook.
  10. Bake until golden brown, 10-12 minutes.
  11. Run the backside of a butter knife around the bread.
  12. Invert pan onto plate.
  13. Serve immediately with your favorite soup.

Notes

I added some diced onions at the end because I had some in the fridge.

http://www.thehungryhoarder.com/2013/02/21/mini-vegetable-monkey-bread/

Recipe adpated from Goodness Gracious

Cauliflower Cheese Soup Panera Bread Copycat

I've never had Panera Bread's version of this soup so I'm not sure how it compares.  I know this was very good and hearty, the sharp cheddar that I used really complimented the bland creaminess of the cauliflower.

I’ve never had Panera Bread’s version of this soup so I’m not sure how it compares. I know this was very good and hearty, the sharp cheddar that I used really complimented the bland creaminess of the cauliflower.

Cauliflower Cheese Soup Panera Bread Copycat

6 Servings

Cauliflower Cheese Soup Panera Bread Copycat

I've never had Panera Bread's version of this soup so I'm not sure how it compares. I know this was very good and hearty, the sharp cheddar that I used really complimented the bland creaminess of the cauliflower.

Ingredients:

  • 1 bag (16 ounce) frozen cauliflower
  • 1 tablespoon vegetable oil
  • 1 onion, chopped
  • 1 cup chicken broth
  • 1 1/2 cups heavy cream
  • 1/2 teaspoon dried thyme
  • 1 tablespoon minced garlic
  • 1/8 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1 1/2 cups white sharp cheddar cheese, shredded

Directions:

  1. Cook frozen cauliflower according to package instructions.
  2. Drain cauliflower and chop.
  3. Heat oil in a medium saucepan over medium heat.
  4. Add onion and and cook until softened, about 5 minutes.
  5. Puree in a food processor and cooked onions, cooked cauliflower, broth, cream, thyme, garlic, salt and pepper.
  6. Return the puree to the pot.
  7. Stir in the cheese and continue to cook over low heat until the cheese melts and soup is heated.
  8. Top with additional cheese and sliced green onions before serving if desired.

Notes

I used all the white sharp cheddar I had to make this soup so the garnish is with triple cheddar cheese and green onions.

http://www.thehungryhoarder.com/2013/02/21/cauliflower-cheese-soup-panera-bread-copycat/

Recipe adapted from My Panera

Liver and Onions

I don't ever recall a time in my life that I did not like liver and onions.  My earliest recollection of eating liver and onions was when I was about 10 years old.  My uncle Mike cooked it for me and I have a very vivid memory of watching him cook.  I'd almost rather have liver and onions over a good steak, almost!

I don’t ever recall a time in my life that I did not like liver and onions. My earliest recollection of eating liver and onions was when I was about 10 years old. My uncle Mike cooked it for me and I have a very vivid memory of watching him cook. I’d almost rather have liver and onions over a good steak, almost!

Liver and Onions

2 Servings - Serving Size: 1 Piece

Liver and Onions

I don't ever recall a time in my life that I did not like liver and onions. My earliest recollection of eating liver and onions was when I was about 10 years old. My uncle Mike cooked it for me and I have a very vivid memory of watching him cook. Some people prefer liver with brown gravy, I prefer it with just onions. I'd almost rather have liver and onions over a good steak, almost!

Ingredients:

  • 8 ounces calf liver (2 pieces)
  • 1/2 cup butter
  • 2 white onions, peeled and sliced
  • 1/2 teaspoon black pepper

Directions:

  1. In a large skillet, melt the butter on medium heat.
  2. Add onions and toss to coat.
  3. Reduce heat to low-medium heat.
  4. Cook onions until they start to caramelize, about 20 minutes, tossing frequently.
  5. When onions are done push them off to one side.
  6. Increase heat to medium-high.
  7. Add liver pieces to the pan and sprinkle with pepper.
  8. Grill liver, turning once until no longer pink.
  9. Top each liver piece with a heaping pile of the onions.
  10. Serve immediately.
http://www.thehungryhoarder.com/2013/02/18/liver-and-onions/

Meatball Grinder

I know most people would call this a sub or a hoagie, but where I grew up they were called grinders.  Not just the meatball kind but even ham or tuna.  The cheese was melted into the roll in the pizza oven and then then meat was heated as well before veggies were place on them.  Making these with frozen meatballs is an easy weekday fix for dinner.

I know most people would call this a sub or a hoagie, but where I grew up they were called grinders. Not just the meatball kind but even ham or tuna. The cheese was melted into the roll in the pizza oven and then then meat was heated as well before veggies were place on them. Making these with frozen meatballs is an easy weekday fix for dinner.

Meatball Grinder

1 Serving - Serving Size: 1 Sandwich

Meatball Grinder

I know most people would call this a sub or a hoagie, but where I grew up they were called grinders. Not just the meatball kind but even ham or tuna. The cheese was melted into the roll in the pizza oven and then then meat was heated as well before veggies were place on them. Making these with frozen meatballs is an easy weekday fix for dinner.

Ingredients:

  • 6 italian style mini meatballs
  • 1/2 cup spaghetti sauce, homemade or store bought
  • 1/4 teaspoon italian seasoning
  • 1 6" hard roll
  • 2 slices provolone cheese
  • 1/8 cup mozzarella cheese, shredded

Directions:

  1. Preheat oven to 400F.
  2. In a medium saucepan add meatballs, sauce and seasoning.
  3. Bring to a slow boil, reduce heat and simmer for 15 minutes.
  4. Remove from heat
  5. Split roll lengthwise but not all the way through.
  6. Place roll open side up on baking sheet.
  7. Cut provolone cheese in half and place 2 pieces on each side of each bun.
  8. Heat in the oven until cheese starts to bubble, about 5 minutes.
  9. Remove from oven.
  10. Place meatballs on the bottom half of the roll, pressing lightly to set them.
  11. Drizzle a few tablespoons of sauce over the meatballs, but not too much.
  12. Sprinkle meatballs with mozzarella cheese.
  13. Return to the oven and bake until mozzarella cheese starts to melt.
  14. Place top of roll onto bottom of roll.
  15. Drizzle remaining sauce over roll before serving.
  16. Serve hot with utensils, you will need them.

Notes

Ingredients listed is per each sandwich, please adjust accordingly.

http://www.thehungryhoarder.com/2013/02/17/meatball-grinder/

German Chocolate Pound Cake

This cake was so moist, the hint of coconut when you bite into the cake is not overwhelming.  I am not big on icing, so I really enjoyed this cake.  You really don't need powdered sugar on this cake but I sprinkled some on it for the photo.

This cake was so moist, the hint of coconut when you bite into the cake is not overwhelming. I am not big on icing, so I really enjoyed this cake. You really don’t need powdered sugar on this cake but I sprinkled some on it for the photo.

German Chocolate Pound Cake

10 Servings - Serving Size: 1 Slice

German Chocolate Pound Cake

This cake was so moist, the hint of coconut when you bite into the cake is not overwhelming. I am not big on icing, so I really enjoyed this cake. You really don't need powdered sugar on this cake but I sprinkled some on it for the photo.

Ingredients:

  • 1 box (18 ounce) german chocolate cake mix
  • 3 eggs
  • 1/2 cup vegetable oil
  • 1 1/3 cups water
  • 1 tub (15 ounce) coconut pecan icing

Directions:

  1. Preheat your oven to 350F.
  2. Prepare cake mix according to package instructions.
  3. Gently fold the coconut pecan icing into the prepared cake batter.
  4. Grease & flour a bundt pan.
  5. Pour the cake batter into the pan.
  6. Bake for 45-55 minutes or until toothpick comes out no longer wet.
  7. Cool in the pan, on a wire rack for 10 minutes.
  8. Remove cake from pan onto a serving platter.
  9. Cool an additional 10 minutes before slicing.
  10. Sprinkle with powdered sugar before serving if desired.
http://www.thehungryhoarder.com/2013/02/17/german-chocolate-pound-cake/

Recipe slightly adapted from Mrs Happy Homemaker

SPAM and Cheese Sliders

Two tours to Iraq and both times my son returned home, this is the first thing he wanted me to cook for him.  Silly boy!  I used to make these little breakfast sandwiches for my kids all the time.  They are quick, tasty and can be consumed on the go.  All three of my children have continued the tradition of making these for their families.  The dipping sauce was added recently to my recipe, as was the term "slider".

Two tours to Iraq and both times my son returned home, this is the first thing he wanted me to cook for him. Silly boy! I used to make these little breakfast sandwiches for my kids all the time. They are quick, tasty and can be consumed on the go. All three of my children have continued the tradition of making these for their families. The dipping sauce was added recently to my recipe, as was the term “slider”.

SPAM and Cheese Sliders

10 Servings - Serving Size: 2 Sliders

SPAM and Cheese Sliders

Two tours to Iraq and both times my son returned home, this is the first thing he wanted me to cook for him. Silly boy! I used to make these little breakfast sandwiches for my kids all the time. They are quick, tasty and can be consumed on the go. All three of my children have continued the tradition of making these for their families. The dipping sauce was added recently to my recipe, as was the term "slider".

Ingredients:

  • 1 can (12 ounce) SPAM
  • 5 slices of american cheese
  • 2 cans (7.5 ounce) flaky layers biscuits
  • 1/8 cup honey mustard dipping sauce

Directions:

  1. Cook biscuits according to package instructions.
  2. Cut SPAM lengthwise into 10 pieces.
  3. Cut each piece in half for a total of 20 squares.
  4. In a large skillet, place pieces of SPAM in a single layer.
  5. Grilled over medium high heat just until SPAM starts to brown, turning once.
  6. While SPAM is grilling, cut each piece of cheese into 4 squares, stacking neatly.
  7. When biscuits are done, using a pastry brush, brush the tops with honey mustard dipping sauce.
  8. To assemble take one biscuit and using a fork, break the biscuit open in the middle.
  9. Place one square of cheese on the bottom half of the biscuit.
  10. Top the cheese with one piece of SPAM.
  11. Replace the top half of the biscuit.
  12. Place completed biscuit on a serving platter.
  13. Continue the assembly process until all sliders are made.
  14. Serve warm with additional honey mustard dipping sauce if desired.
http://www.thehungryhoarder.com/2013/02/16/spam-and-cheese-sliders/