Lemon Poppy-Seed Pull-Apart Bread #Pillsbury #BakeOff

Yum

So, here's the thing. This is a fabulous recipe. Seriously. Flaky biscuits are dipped in butter, rolled in lemon-sugar and poppy seed, baked until the lemon-sugar is wonderfully caramelized, and topped with an incredible lemony cream cheese glaze. Not only that---it's easy! We are talking seven ingredient- only 20 minutes prep time-easy.

The most amazing thing about this recipe? It's a contender for the $1 Million grand prize in the 47th Pillsbury Bake-Off that will take place in Nashville, TN on November 3, 2014. If you've read my blog before, you know that this will be my third and final try at the Pillsbury Bake-Off. Shock and awe, right? More than that, I am humbled by the recipes this one will be competing with. That said, this is my favorite entry to date. See for yourself.

I was excited to see Watkins™ Poppy Seed on the list of  eligible ingredients...it adds such a nice little nutty crunch to things.

I used the buttermilk Grands! biscuits...but the original works, too. It's the flaky layers that make a great pull-apart....

The seven ingredients begin with a can of Pillsbury™ Grands!™ Flaky Layers refrigerated buttermilk biscuits (8 biscuits)....there isn't a complicated yeasty dough to made, raised, and measured.  The biscuits are separated to make 16 smaller biscuits. Each biscuit is then brushed with melted butter, dredged in a mixture of lemon zest, sugar, and poppy seed and carefully placed in a loaf pan that has been lined with parchment paper.

Parchment paper makes it easy to lift the loaf out of the pan.

The baked loaf is allowed to cool for just a few minutes before it is glazed with a mixture of butter, cream cheese, powdered sugar, and lemon juice. It's best served warm, but on the off chance there are leftovers, it is fine served at room temperature too. In fact, in order to prevent myself from eating a whole loaf in one sitting, I found that it also freezes well and the slices warm up quickly in the microwave or in a toaster oven.

This bread has it all...sweet, salty, tart, creamy, nutty, sticky...it is truly addicting!

Is it worth $1 Million? My fingers are crossed that it is!

Are you ready for the recipe? You can find it right here on Pillsbury's website. If you try it, let me know how you like it. In the meantime, I'll be preparing to have the time of my life at the 47th Pillsbury Bake-Off!

Okay...I admit it. They are the 7-Up Biscuits that have been all over the Internet for quite sometime. This is so not my original recipe but, frankly, I can't for the life of me figure out who to thank for these babies. As you will see, however, I did put a small spin on them.

A few simple ingredients and a few minutes is all it takes for awesome biscuits....

I am not a good biscuit maker. Canned biscuits have always been my friend. So what made me try my hand at biscuits? On a Thursday night? Why the monthly Improv challenge, of course. Sponsored by Kristen of Frugal Antics of a Harried Homemaker, the monthly Improv challenges us to take two assigned seasonal ingredients and make something wonderful. This month's theme? Lemon and Lime!

Lemon-Lime Biscuits

By Inspired by Several Internet Recipes
Published 05/16/2014

A few simple ingredients (including your favorite lemon-lime soda!) results in the best tasting biscuits ever!

Ingredients

• 1/4 cup melted butter
• 2 cups baking mix (such as Bisquick)
• 1/2 cup sour cream
• 1/2 cup lemon-lime soda
• 1 teaspoon finely grated lemon peel, optional
• 1 teaspoon finely grated lime peel, optional

Instructions

1. Preheat oven to 425 degrees F.; spread the melted butter in a 9" baking pan.
2. In a large bowl, cut the sour cream into the baking mix. Add the soda and the lemon and lime zest, and stir just until the mixture is combined (it will be sticky).
3. Generously flour a large sheet of parchment paper or a silicone mat. Scrape the dough onto the prepared surface and sprinkle with more flour. Gently roll out the dough. Make 9 biscuits, using a 2 3/4-inch biscuit cutter. Arrange the biscuits in the prepared pan. Bake for 12-15 minutes, or until golden.

Yield: 9 Biscuits
Prep Time: 00 hrs. 10 mins.

Cook time: 00 hrs. 15 mins.
Total time: 25 mins.
Tags: biscuits, easy, bisquick, 7-Up, lemon, lime

The added lemon and lime zest brightens up the flavor...

Easily double the recipe and use a 9 x 13-inch pan, if desired.

It doesn't get much better.....

Check out what everyone else is making with Lemon and Lime:

An InLinkz Link-up

Fish Tacos

Fish Tacos...I've been making them for years. Way before they became popular. I suppose they've been popular in Southern California for some time, but it wasn't that long ago that I would get grimaces and yucks when I even mentioned them. I dunno...maybe they just sounded icky...but to me they were wonderful. I even entered a version them in the Pillsbury Bake-Off about six years ago. They didn't get me anywhere...maybe because the fish was encrusted with pecans. A little much, no? It made me happy that a Fish Taco was a category winner in the last Bake-Off.

I've simplified my Fish Tacos over the years. Now, I sometimes just grill the fish. Or, sometimes I coat the fish in panko bread crumbs and fry them in olive oil. On occasion, I'll top the fish with tomatoes and cheese. I prefer to use flour tortillas, but I have been known to change it up a little and use corn tortillas. But, I always, always top my tacos with shredded cabbage (from a bag...easy) and my green chile sauce.

It really is all about the sauce...

So, the fish part is easy. I generally use Tilapia, which has gotten some bad press, lately, but any mild, firm fish will due. Cod would work. Whatever you choose, just dip it in seasoned flour, then egg, and then dredge it in panko crumbs. Fry it in olive oil, over medium heat, for 3 minutes per side, or until it's flaky. Cut it into chunks and put it in a warm tortilla. Now top it with your favorite things...I really like avocado...and then top it with "the sauce".

The Sauce

1/4 cup sour cream

1/4 cup mayonnaise

3 tablespoon hot picante sauce

1 teaspoon chili powder

1 can (4.5 oz) green chiles,  drained

Just mix it all together and chill until needed.

Roll it all up in a tortilla



Don't want tortillas? Just throw some chips on the plate with your fish, and call it a day.

If you're really feeling rebellious, put it on a biscuit.



 What do you put on your Fish Tacos?



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Root Beer Pulled Pork on Cheesy Biscuits....in 30 minutes

It seems like everyone I know is crunched for time, lately. The holidays, work, kids, pets....aack! But you still need to eat, right? And if you're anything like me, you like to have at least a smidgen of homemade in whatever you make. Deride Sandra Lee all you want, she is successful for a reason---what she makes is easy, fast, tasty, and semi-homemade. :)

I cook like most home cooks. Once in awhile, I take a shortcut. Or two. But when I take those shortcuts, I put my touch on them. Biscuits from a can get a cheesy, crunchy coating and one of those refrigerated pork entrees gets all shredded up and doused with a quick, homemade barbecue sauce (using up my sample of Red Gold Tomato Sauce). Take a look-see.

Quick and Easy Root Beer Barbecue Sauce

Printable Recipe

1 (8oz) can Tomato Sauce (or use 1 cup of the 15 oz can)

1/2 cup Root Beer

1/4 cup Orange Juice

1 tablespoon Brown Sugar

1 tablespoon Molasses

1 tablespoon Worcestershire Sauce

2 tablespoons Cider Vinegar

1/2 teaspoon Liquid Smoke

1/4 teaspoon Cayenne Pepper

1/4 teaspoon Garlic Powder

1/4 teaspoon Ground Ginger 

1/2 teaspoon Salt

Combine all of the ingredients in a medium sized heavy saucepan; stir until combined. Bring to a boil over medium-high heat. Lower heat and simmer for 25-35 minutes, or until the sauce is reduced and starts to thicken.

While your sauce is simmering, go ahead and preheat your oven to 350 degrees F. and line a sheet pan with parchment or a silicone baking mat. Now, combine 1/3 cup shredded Parmesan Cheese, 2 tablespoons Panko Bread Crumbs, 1/4 teaspoon black pepper and 1/4 teaspoon cayenne pepper in a shallow bowl. Break open a can of biscuits...get the 8 ct. big, flaky kind. Lightly spray each side of the biscuits with cooking spray. Coat each biscuit in the cheese/breadcrumb mixture and place on the prepared baking sheet, sprinkling any extra over the tops of the biscuits. Bake for 15 to 17 minutes, or until golden.

The cheese and the breadcrumbs make for a crunchy biscuit and the two kinds of pepper add a little spice. If you prefer, mix in some Italian seasoning instead of the pepper.

My husband always has to eat one hot off of the pan.

I was a little leary of these microwavable meat entrees, but it turns out they are pretty tasty. If you are going to use the barbeque sauce, be sure to get the pork au jus and not the pork in gravy.

Now just nuke your entree for about 4 minutes (follow the package directions), dispose of the "au jus" (I save it to mix in with the dogs' food), shred the meat, and mix in the barbeque sauce.

This time, I topped it with pickles, but sometimes I like coleslaw on my sandwich.

There you have it...a semi-homemade meal in less than 30 minutes....and it all starts with a can of Tomato Sauce. 

Disclaimer: I was given a sample of Red Gold Tomato products in order to give a review. All opinions, however, are my own.

Fishwich Friday

My husband thinks I’m crazy to call my fish sandwiches fishwiches. He doesn’t believe me when I tell him that that’s what they were called when I was growing up in Wisconsin. I’ll bet if we go back there now we could find a place with a fishwich on the menu…..

At any rate, Friday night is usually pizza night around here, but being that I am from Wisconsin, I really crave a good fish fry on a Friday night. The best ones always had breaded Lake Perch, rye bread and coleslaw----but since I can’t duplicate that, I just did my own thing. The recipe I’m using here was actually one that I entered in one of the Pillsbury Monthly Challenges back in September. It didn’t win, but it is a recipe that we use quite often. The big difference in the way I prepared it this time is that I replaced the breaded frozen fish fillets with some fresh tilapia.

Crunchy Biscuit Fishwiches with Spicy Chile Mayo

1/2 cup shredded Parmesan cheese
1 teaspoon salt-free lemon-pepper seasoning
1 can (16.3 oz) Pillsbury® Grands!® Flaky Layers refrigerated buttermilk biscuits (8 biscuits)
8 breaded frozen fish fillets 4 large, fresh tilapia fillets
1/4 cup flour (season with salt and pepper or some Southwest seasoning)
1 egg, beaten
3/4 cup panko bread crumbs
2 tablespoons olive oil
2 tablespoons butter
1/4 cup sour cream
1/4 cup mayonnaise
3 tablespoons hot picanté sauce (I use Pace® Picanté Sauce)
1 teaspoon chili powder or Southwest seasoning
1 can (4.5 oz) chopped green chiles, drained (I didn’t drain it—it still works)
1 1/2 cups shredded cabbage or coleslaw mix

1. Heat oven to 350 degrees F. Spray a large cookie sheet with cooking spray or line with parchment paper. (I use a Silpat)

If the biscuits are dry and the cheese isn't sticking, try wetting the biscuit just a little with water.

2. In small bowl, combine Parmesan cheese and lemon-pepper seasoning. Roll each biscuit in Parmesan mixture to completely coat. Place 1-inch apart on cookie sheet. Sprinkle any remaining cheese mixture over tops of biscuits. Bake 14 to 17 minutes or until golden.

The best part of these are the crunchy bits of Parmesan on the biscuits.

3. Place fish fillets on cookie sheet. Bake as directed on package.
 In a shallow bowl, combine the beaten egg with salt and pepper. Place the panko bread crumbs in another shallow bowl. Dredge each fish fillet first in the egg mixture and then in the panko bread crumbs, making sure to coat each side completely.

4. Heat 1 tablespoon olive oil and 1 tablespoon butter in large skillet until hot, but not smoking. Reduce heat to medium and place 2 fish fillets in the hot skillet. Fry fish for about 3 minutes on each side or until the fillets are brown and the fish flakes easily. Repeat for the remaining 2 fillets.

I like to use a Southwestern seasoning that I got as gift from my friend Jan. It's delicious!

5. In small bowl, stir together sour cream, mayonnaise, picanté sauce, chili powder and green chiles. To assemble sandwiches, slice each biscuit in half crosswise. Place 1 fish fillet on bottom half of each biscuit. Top each fish fillet with about 3 tablespoons cabbage and about 2 tablespoons sour cream mixture. Top with remaining biscuit half. Serve immediately.

Ok--go ahead and throw some avocados, tomatoes and shredded cheese on there. I know you want to!