insurance: August 2020

Monday, August 31, 2020

Creamy Swedish Meatballs + VIDEO

Creamy Swedish Meatballs are a traditional Swedish dish with perfectly browned, flavorful homemade meatballs coated in a rich cream sauce. These are truly the best Swedish Meatballs Ever. Move over IKEA

This classic comfort food recipe is served over noodles for a hearty dinner your family will love.

These Creamy Swedish Meatballs are comfort food at it's finest. You start with homemade meatballs made with a mix of ground beef, ground pork, breadcrumbs, onions, and spices. It's the spices that make these meatballs so different. Nutmeg and allspice are used to give the meatballs a sweet, spicy taste that sets them apart from your classic Italian meatball. To cook the meatballs you pan fry them until they are perfectly browned and cooked through. Then they go into that rich creamy sauce.

Oh that sauce! It's what dreams are made of. This creamy brown sauce is similar to gravy. Beef broth is added to a roux and whisked slowly until it because a smooth sauce. Then you add a bit of Worcestershire to give it some added flavor, and heavy cream to turn it into a luscious, rich, sauce that you're going to want to put on everything. Add your meatballs to it and let them cook in the sauce for a few minutes and you're ready to serve. I suggest serving them over egg noodles or mashed potatoes. Yum!

Speaking of simple recipes, of course our new cookbook {The Simple Kitchen - available to order now}is packed with delicious, easy recipes.

The Simple Kitchen is loaded with more than 75 BRAND NEW recipes and a hand full of family favorites too.

8 chapters with a total of 82 quick and easy recipes that are bursting with flavor!!!

Every recipe has a photo that will make your mouth water. It has slow cooker meals, one-pot recipes, quick dinners, simple appetizers, desserts and more!!!

And we have included kitchen tips to make dinnertime less stressful.

We are so excited to share our recipes with you!!! So, don't wait. Go and grab yours today! The Simple Kitchen <-- click here to order.

WHERE TO ORDER:

🔥 Amazon 🔥 Barnes & Noble 🔥 Books-a-Million 🔥 IndieBound

HELPFUL TIPS TO MAKE CREAMY SWEDISH MEATBALLS:

I highly recommend using a mixture of pork and beef for the meatballs but you can substitute with all beef if you prefer.
The size of the meatball will affect how long you need to cook it so make sure you test one to ensure they are fully cooked.
Don't have beef broth? You can substitute chicken broth in the sauce.

WHAT YOU WILL NEED TO MAKE CREAMY SWEDISH MEATBALLS:

Large skillet with a lid- I would suggest at least a 12-inch skillet for this recipe!
Whisk - Use a whisk to keep your sauce smooth and creamy.

Enjoy!

With love from our simple kitchen to yours.

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Check out more of our favorite meatball recipes:

Italian Herb Baked Meatballs
Saucy Teriyaki Meatballs
Chicken Parmesan Meatballs
Sriracha Honey Slow Cooker Meatballs
Cheesy Mozzarella Stuffed Meatballs
Spicy Tomato Herb Meatballs

See how easy these Creamy Swedish Meatballs are to make. Watch the video!!!

Yield: 4Author: Kat Jeter & Melinda Caldwell

Creamy Swedish Meatballs

Creamy Swedish Meatballs are a traditional Swedish dish with perfectly browned, flavorful homemade meatballs coated in a rich cream sauce. These are truly the best Swedish Meatballs Ever. Move over IKEA!

prep time: 10 MINScook time: 35 MINStotal time: 45 mins

Ingredients

8 ounces ground pork
8 ounces ground beef
1 medium yellow onion, finely diced
1 large egg
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup breadcrumbs
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
2 tablespoons fresh parsley, finely chopped
3 tablespoons butter

Sauce

3 tablespoons butter
1/4 cup all-purpose flour
3 cups beef broth
2 teaspoons Worcestershire sauce
1/4 cup heavy cream

Instructions

In a large bowl combine ground pork, ground beef, onion, egg, salt, pepper, breadcrumbs, nutmeg, allspice, and parsley. Mix the ingredients thoroughly then roll into 1 1/2 inch balls.
Place butter in a large skillet and, working in batches, begin frying the meatballs, cooking them on all sides until they are perfectly browned and cooked through, about 10 minutes.
Once meatballs are cooked set them to the side and begin making your sauce. Add butter to the skillet and once it is melted add the flour whisking quickly and forming a roux. Cook for 1-2 minutes or until it begins to turn a golden color.
Slowly add beef broth whisking the whole time to keep it from getting lumpy. Once all of the broth has been added cook for 5-7 minutes or until the sauce begins to thicken.
Add Worcestershire and heavy cream and continue cooking until the sauce is thickened enough to coat the back of a spoon.
Add the meatballs to the sauce and cook them together for about 5 minutes.
Serve over egg noodles or mashed potatoes.

COOK'S NOTES

If your skillet has too many burned bits after you finish cooking the meatballs you can wash it out before starting your sauce.

https://zeromediasystem.blogspot.com//search?q=creamy-swedish-meatballs

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Sumber https://www.theslowroasteditalian.com

Sunday, August 30, 2020

Tuna Noodle Casserole + VIDEO

If you're looking for the most delicious Tuna Noodle Casserole recipe, you've found it. Now that more people are eating from their pantry, you might be wondering what the best way to use canned tuna is. You've guessed it, it's this delicious pantry casserole recipe.

Tuna Noodle Casserole

Tuna noodle casserole has been a classic American casserole recipe since the 1950s. I remember seeing a recipe for this family favorite in my Betty Crocker cookbook years ago. And, while my recipe is different from that classic, it has quickly become a family favorite.

What kind of soup do I use?

This classic tuna noodle casserole uses canned tuna and canned cream soup. Here, I use two cans of cream of mushroom soup. But, you can use cream of celery or whatever other types of cream soup you have on hand. Or, if you're out of cream soup, you can make homemade cream of chicken soup or a basic white sauce and use that as the basis for this casserole.

How do you make tuna casserole from scratch?

A completely from scratch tuna noodle casserole would use a white sauce instead of the canned soup. And, it might use buttered bread crumbs as a topping instead of the Ritz crackers. The great thing about this casserole recipe is that you can modify it to use up what you have in your pantry.

What can I substitute for peas in tuna noodle casserole?

This recipe uses frozen peas. But, you can use another type of frozen or even canned vegetable if you prefer. Good substitutions are frozen broccoli or cauliflower, canned mushrooms, carrots, or a mixture of carrots and peas.

Do you cook the noodles before adding them to the casserole?

Yes, most recipes, including this one, require that you cook the noodles before you add them to the casserole. But, when making this tuna noodle casserole, it's important that you only cook them until they are al dente. They will continue to cook while you bake the casserole. So, if you cook them too much before adding them, they will be too soft when the casserole is done baking.

What if I'm out of crackers?

If you don't have Ritz crackers on hand right now, you can easily substitute something else. I've used buttered breadcrumbs. And, you can also use crushed potato chips, Chow Mein noodles, or even crushed pretzels or cornflakes. Take a look at what's in your pantry right now and use up what you have. Anything that is crunchy would make a good topping.

What should I serve with this?

This tuna noodle casserole recipe is a full meal as it is because it contains a protein, starch, and a vegetable. But, if you want to serve a side dish, you can serve a steamed vegetable. My Green Beans with Garlic make a great side dish for almost any meal. Or, my Honey Glazed Baby Carrots would work as well. If you have it, a side garden salad would also work well with this casserole.

Can you freeze tuna casserole?

If you want to make up a large batch on the weekend and then freeze it, you can certainly do that. Just bake the casserole as directed and allow it to cool. Then, you can freeze it, tightly covered, for five to six months. The key is to be sure that it is tightly covered.

When you want to serve it, allow it to thaw in the refrigerator and bake it as directed. Or, you can bake it frozen and increase the cooking time by 30 minutes. Be sure you check it every 15 minutes to be sure it doesn't overcook.

How long can you keep tuna noodle casserole?

If you have leftovers, you can store them tightly covered in the refrigerator. They should be eaten within three days.

To reheat this, just put it back in the oven and heat until the center is hot. How long it takes to reheat it will depend on how much casserole is left in the pan.

Or, you can reheat it in the microwave if you prefer.

It should take about two minutes but, again, it depends on how much is on your plate and how powerful your microwave is.

Speaking of simple recipes, of course our new cookbook {The Simple Kitchen - available to order now}is packed with delicious, easy recipes.

The Simple Kitchen is loaded with more than 75 BRAND NEW recipes and a hand full of family favorites too.

8 chapters with a total of 82 quick and easy recipes that are bursting with flavor!!!

Every recipe has a photo that will make your mouth water. It has slow cooker meals, one-pot recipes, quick dinners, simple appetizers, desserts and more!!!

And we have included kitchen tips to make dinnertime less stressful.

We are so excited to share our recipes with you!!! So, don't wait. Go and grab yours today! The Simple Kitchen <-- click here to order.

Enjoy!

With love from our simple kitchen to yours.

Do you ❤ love ❤ TSRI? Don't miss another recipe. Click here to Subscribe to by Email and receive new recipes in your inbox every day!

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Check out more of our favorite casserole recipes:

Tater Tot Casserole
Mexican Lasagna
4-Layer Pizza Casserole

See How Easy it is to Make Tuna Noodle Casserole. Watch the video!

Yield: 12

Author: Donna Elick

Tuna Noodle Casserole

prep time: 15 Mcook time: 25 Mtotal time: 40 M

Ingredients

(12-ounce) package extra broad egg noodles
2 cups frozen peas (or your favorite vegetables)
2 (10.75 ounce) cans Campbell's Condensed Cream of Mushroom Soup (or 1 can mushroom, one can celery)
1 cup milk
2 cup sharp shredded cheddar cheese, divided
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
2 (10 ounce) cans tuna, drained
1 cup crushed Ritz crackers
2 tablespoons melted butter

Instructions

Preheat your oven to 350°F.
Cook noodles according to package directions (only cook noodles to al dente, they still have a bite to them) as they will cook in the oven if using frozen peas add them during the last 2 minutes.
Meanwhile: In a large bowl combine soup, milk, 1 cup of the cheddar cheese, onion, garlic, and pepper. Mix well. Add warm pasta, peas, and tuna, stir until combined.
Spread into a 9x13 baking dish. Sprinkle the top with the remaining 1 cup of cheddar cheese.
Mix the cracker crumbs with butter in a bowl and sprinkle over the casserole.
Bake for 25-30 minutes or until the cheese is bubbly and the casserole is heated through.

DONNA'S NOTES

If using canned peas, drain them and add to the bowl at the same time as the pasta.
Be sure to only cook the noodles to al dente as they will continue cooking in the oven.
You can use any pasta you like. Noodles are classic but this recipe is great with elbows, shells, cavatappi, and penne too. I imagine every pasta would work in this recipe.

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Saturday, August 29, 2020

Red Lobster Cheddar Bay Biscuits + VIDEO

Red Lobster Cheddar Bay Biscuits are easier AND tastier than a box mix! This copycat recipe is so easy, it only takes one bowl, one whisk, no baking mix and 20 minutes! Yes, only 20 minutes from start till serve.

You may have noticed a lack of seafood recipes on this site. As my 3-year old would say "I do not prefer it".

Truth be told I prefer just about anything over seafood. Oddly though, Red Lobster is one of my favorite restaurants. If you have ever been there with me you know I can just about eat my body weight in Cheddar Bay Biscuits.

I am not kidding either, I will eat a ton of Red Lobster Cheddar Biscuits and order a chicken salad.

Yes, a chicken salad at Red Lobster (its actually quite good but we are straying from the whole reason I went there to begin with).

The salad is more of a side really. The main course is those biscuits. Oh my heavens I want to run to Red Lobster just thinking about them.

No need. I have a beautiful tray filled with my favorite Red Lobster Cheddar Biscuits sitting right in front of me. Can't you smell them?

Beautiful light and flaky, garlicky cheddar drop biscuits glistening with butter and speckled with parsley. Slightly crisp on the outside and perfectly tender on the inside.

I am in Cheddar Bay heaven. Best part is: one bowl, one whisk, no baking mix and 20 minutes! Yes, only 20 minutes from start till serve.

Speaking of simple recipes, of course our new cookbook {The Simple Kitchen - available to order now}is packed with delicious, easy recipes.

The Simple Kitchen is loaded with more than 75 BRAND NEW recipes and a hand full of family favorites too.

8 chapters with a total of 82 quick and easy recipes that are bursting with flavor!!!

Every recipe has a photo that will make your mouth water. It has slow cooker meals, one-pot recipes, quick dinners, simple appetizers, desserts and more!!!

And we have included kitchen tips to make dinnertime less stressful.

We are so excited to share our recipes with you!!! So, don't wait. Go and grab yours today! The Simple Kitchen <-- click here to order.

WHERE TO ORDER:

🔥 Amazon 🔥 Barnes & Noble 🔥 Books-a-Million 🔥 IndieBound

Helpful Tips to Make Red Lobster Cheddar Bay Biscuits Copycat:

If you are looking for richness, top with more butter. Heavy cream is not a good substitute for the milk.
Feel free to substitute your favorite shredded cheese. I love Pepper Jack in this recipe.
To get a really good texture on the top of the biscuits, it is best to drop them from 2 tablespoons instead of using a scoop.

What You Will Need to Make Red Lobster Cheddar Bay Biscuits Copycat:

Jelly Roll Pans (baking sheets with sides) - used for everything from cookies to roasting, a good baking pan will last for years.

Basting Brush - I love this one over the silicone ones.

Enjoy!

With love from our simple kitchen to yours.

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Don't miss these family favorite scrumptious copycat recipes:

Cinnabon Cinnamon Rolls Copycat
Texas Roadhouse Rolls Copycat
Olive Garden Copycat Alfredo Sauce
Olive Garden Copycat Salad with House Dressing

See how easy it is to make Copycat Red Lobster Cheddar Bay Biscuits Watch the video!!!

Yield: 18Author: Donna Elick

Red Lobster Cheddar Bay Biscuits Copycat

Copycat Red Lobster Cheddar Bay Biscuits are easier AND tastier than a box mix! This recipe is so easy, it only takes one bowl, one whisk, no baking mix and 20 minutes! Yes, only 20 minutes from start till serve.

prep time: 8 MINScook time: 12 MINStotal time: 20 mins

Ingredients

2 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon granulated sugar
1 tablespoon garlic powder
3/4 teaspoon kosher salt, divided
1-1/2 sticks (3/4 cup) unsalted butter, (divided)
1 cup whole milk
8 ounces shredded mild cheddar cheese
1/2 teaspoon dried parsley

Instructions

Preheat oven to 450°F. Line a baking sheet with parchment paper.
Add 1 stick (1/2 cup) of butter in a small microwave-safe mixing bowl. Microwave for 30 seconds or until butter is melted. Set aside.
In a large mixing bowl combine flour, baking powder, sugar, garlic and 1/2 teaspoon salt. Whisk until well combined.
Add melted butter and milk and whisk just until flour is all wet, do not over mix.
Add cheese and fold in with a spoon.
Drop heaping spoonfuls onto baking sheet. Bake for 10-12 minutes, until biscuits are golden brown.
Meanwhile, melt remaining 1/2 stick (1/4 cup) of butter in small mixing bowl. Microwave for 30 seconds or until butter is melted.
Add 1/4 teaspoon salt and parsley. Stir with a pastry brush.
Remove biscuits from oven, brush with melted butter mixture. Serve and enjoy!

Friday, August 28, 2020

Cinnabon Cinnamon Rolls Copycat Recipe (VIDEO)

Cinnabon Cinnamon Roll Copycat Recipe will make you take a second thought, can it really be that good? A sweetened roll with a thick cinnamon-sugar filling and a cream cheese frosting that you are likely to remember long after the cinnamon roll is gone!

After much back and forth with the family, we have finally decided on Christmas breakfast and this is it! So, we made a video to share it with you.

I make these the afternoon before Christmas and pop them in the fridge and bake them fresh the next morning. They are our absolute favorite.

Although there is probably a Cinnabon in every mall and airport across the country, I wasn't introduced to them until I moved to Arizona. I guess I always thought, "so what... It's a cinnamon roll".

Boy, was I wrong. Shortly after I moved to Arizona my (then) friend Chad and I went to the mall to pick up a few things. When we walked by the food court he about melted.

He asked if I want to get a Cinnabon and I said, "Sure... I guess". He looked at me like I had two heads and said "you guess?" I explained that I had never had one before.

That was the last time I would ever reply, "sure... I guess" when I was offered a Cinnabon Cinnamon Roll. That's for certain. Eating a cinnamon roll nearly the size of your head is a whole new experience.

A soft, sweet roll with thick brown sugar cinnamon filling and the most scrumptious cream cheese frosting you have ever eaten.

It wasn't long after that day at the mall when Chad and I fell in love. Was it the cinnamon roll? Who knows, but it sure didn't hurt!

20 years later I still remember that first decadent Cinnabon cinnamon roll and the complete and utter feeling of satisfying indulgence; eye's rolling to the back of your head with a chorus of mmmms and aaaahhhhhhs!

Finally, all these years later I am so excited to have recreated that Cinnabon cinnamon roll in my own home. A fabulously soft, sweetened bread with made with egg and buttermilk is the base for Cinnabons classic treat, and its also the base for ours.

We filled ours with butter, cinnamon, brown sugar, and a little corn starch to thicken up the filling (so it doesn't all ooze out, a great tip from a recipe message board).

The frosting is, of course, the star of the show; a vanilla cream cheese frosting with a hint of lemon to really make it stand out. It's enough to make your thoughts linger long after you have devoured your first cinnamon roll.

I am sure we will still get our Cinnabon cinnamon roll at the airport when we travel, as it is tradition. But I am so excited to be able to enjoy these anytime, without ever having to leave my house.

~~Dinner's~~ Breakfast's Ready!

Speaking of simple recipes, of course our new cookbook {The Simple Kitchen - available to order now}is packed with delicious, easy recipes.

The Simple Kitchen is loaded with more than 75 BRAND NEW recipes and a hand full of family favorites too.

8 chapters with a total of 82 quick and easy recipes that are bursting with flavor!!!

Every recipe has a photo that will make your mouth water. It has slow cooker meals, one-pot recipes, quick dinners, simple appetizers, desserts and more!!!

And we have included kitchen tips to make dinnertime less stressful.

We are so excited to share our recipes with you!!! So, don't wait. Go and grab yours today! The Simple Kitchen <-- click here to order.

WHERE TO ORDER:

🔥 Amazon 🔥 Barnes & Noble 🔥 Books-a-Million 🔥 IndieBound

Helpful Tips to Make Cinnabon Cinnamon Rolls Copycat Recipe:

You can mix the dough by hand if you do not have a stand mixer. Add water, yeast, and sugar to a large bowl. Once the yeast blooms stir in the buttermilk, eggs, and butter. Mix with a spoon and add the salt and flour. Stir until you can no longer stir with a spoon. . Turn dough out onto the floured countertop and knead for 3-5 minutes until the dough is no longer sticky. Proceed with remaining instructions.
OVERNIGHT PREPARATION: Prepare cinnamon rolls, once you put them into the baking pans place them in the refrigerator. They will slowly rise overnight. Remove them from the refrigerator in the morning and bake. They may need a few extra minutes to get the chill off in the oven so be sure they are cooked through before you pull them out. Then frost as the recipe describes.

What you will need to make Cinnabon Cinnamon Rolls Copycat Recipe:

9 x 13 Baking Dish-
KitchenAid Stand Mixer-

Enjoy!

With love from our simple kitchen to yours.

Do you ❤ love ❤ TSRI? Don't miss another recipe. Click here to Subscribe to by Email and receive new recipes in your inbox every day!

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Check out more of our favorite breakfast recipes:

Cheesy Sausage Overnight Breakfast Casserole
Cheesy Bacon and Egg Breakfast Bombs
Baked French Toast Casserole

See how easy this Cinnabon Cinnamon Rolls Copycat Recipe is to make. Watch the video!!!

Yield: 12Author: Donna Elick

Cinnabon Cinnamon Rolls Copycat

Cinnabon Cinnamon Roll Copycat Recipe will make you take a second thought, can it really be that good? A sweetened roll with a thick cinnamon-sugar filling and a cream cheese frosting that you are likely to remember long after the cinnamon roll is gone!

Ingredients

Rolls

2 1/4 teaspoons active dry yeast
1 cup water warm (110-120°F)
1/2 cup granulated sugar
1/4 cup buttermilk
2 large eggs
7 tablespoons unsalted butter, divided
5 1/2 - 6 cups all-purpose flour
2 teaspoons kosher salt

Filling

1/2 cup (1 stick) unsalted butter, softened
1 1/2 cups light brown sugar, packed
2 tablespoons ground cinnamon
1 tablespoon cornstarch

Frosting

4 ounces cream cheese, softened
1/4 cup (1/2 stick) unsalted butter, softened
1 cups powdered sugar
1/2 tablespoon fresh lemon juice
1 teaspoon vanilla extract
1/2 teaspoon kosher salt

Instructions

Pour water and sugar into the bowl of a stand mixer fitted with a dough hook (see cooks note if you do not have a stand mixer), sprinkle yeast over top, and stir. Allow yeast to bloom for 5-10 minutes. Once it is nice and foamy, it is ready. *It should look like the 'head' of a beer poured too quickly and smell yeasty.
In the meantime: melt 6 tablespoons of butter in a microwave-safe bowl.
Once the yeast mixture is aromatic and looks like the head of a beer, add buttermilk, eggs, and butter to the bowl of the stand mixer. Mix on low and add 4 cups of flour, one cup at a time. Add salt. Once the flour is mixed in, add remaining flour slowly until dough becomes a ball. Mine takes 5 ½ cups total. Knead dough on medium-high for 5 minutes. Add more flour a tablespoon at a time as needed, if bread is too sticky to come together. The dough should be tacky when you pull it out of the mixer, not sticky.
Lightly dust countertop with flour. Turn dough out onto the countertop. Knead a few turns, shape dough into a ball.
Add 1 tablespoon butter to bowl and heat in microwave until melted. Place dough into bowl upside down, flip the dough over and cover loosely with plastic wrap and drape bowl with a towel. Set bowl in a warm place in your kitchen. Allow dough to rise for 60-90 minutes until nearly doubled in size.
Meanwhile combine light brown sugar, cinnamon, and corn starch in a medium bowl. Stir with a fork until well combined. Set aside.
Turn dough out onto a lightly floured surface. Knead the dough a few turns, then using a rolling pin, roll out into an 18” tall x 24” wide rectangle. Spread softened butter around dough leaving the bottom 1” border uncoated.
Sprinkle the buttered dough with brown sugar mixture, leaving the bottom 1” uncoated. Use your rolling pin to gently press sugar mixture into the dough (so it doesn't fall out as you roll it).
Starting at the top, tightly roll dough toward you, using the last 1” to seal roll. Cut dough roll in half and then cut those halves in half, giving you 4 pieces. Cut each of those pieces into 1/3rd. You will have 12 pieces.
Grease (2) 9”x13” baking dishes. Place rolls in pans evenly spaced out, 2 rows of 3 rolls in each. Make sure to put the end pieces upside down. Loosely cover with plastic wrap and drape a towel over pans. Set pans in a warm place and allow rolls to rise another 60-90 minutes until rolls have doubled in size.
Preheat oven 350°F.
Bake for approximately 20 minutes until golden brown and cooked through. Halfway through baking time rotate the pans.
In the meantime prepare frosting; add cream cheese and butter in a large mixing bowl. Beat with an electric mixer (or stand mixer) until light and fluffy. Add remaining ingredients. Beat until mixture is light and fluffy, about 3-5 minutes. Set aside.
Remove rolls from oven. Spread ¼ of frosting over each pan of rolls. Allow to cool slightly and repeat. Serve and enjoy!

DONNA'S NOTES

You can mix the dough by hand if you do not have a stand mixer. Add water, yeast, and sugar to a large bowl. Once the yeast blooms stir in the buttermilk, eggs, and butter. Mix with a spoon and add the salt and flour. Stir until you can no longer stir with a spoon. . Turn dough out onto the floured countertop and knead for 3-5 minutes until the dough is no longer sticky. Proceed with remaining instructions.
OVERNIGHT PREPARATION: Prepare cinnamon rolls, once you put them into the baking pans place them in the refrigerator. They will slowly rise overnight. Remove them from the refrigerator in the morning and bake. They may need a few extra minutes to get the chill off in the oven so be sure they are cooked through before you pull them out. Then frost as the recipe describes.

Ice Cream Bread Recipe + VIDEO

This Ice Cream Bread recipe makes a 2-ingredient dessert that your family will love. Make this easy quick bread for any celebration or party!

Ice Cream Bread Recipe

So, how can two ingredients like self-rising flour and softened ice cream turn into bread? Very easily!

The self-rising flour contains all-purpose flour, salt, and baking powder.

That's the basis for any quick bread recipe. By adding the softened ice cream, you are adding the dairy, sugar, and flavorings to your recipe.

It's a delicious, moist, light dessert bread that takes on the flavor of whatever type of ice cream you add to it.

It's absolutely delicious and can be changed up easily by using different types of ice cream. You can go classic and simple with French vanilla ice cream or wow your guests by making it with strawberry ice cream, or rocky road.

When you choose an ice cream that contains chunks of chocolate and marshmallows or chunks of cherries, those additions will be in every slice of this bread. Yum!

Can I use low-fat ice cream?

No. You cannot substitute low-fat or reduced-sugar ice cream in this ice cream bread recipe.

This is because the fat and sugar in the ice cream are needed for the recipe to turn out properly. The results just won't be the same if you make substitutions.

Can I use regular all-purpose flour?

No, all-purpose flour will not work in this recipe. You need to have self-rising flour so that it rises properly. However if you do not have self-rising flour, there is an an easy substitute!

Substitute for Self-Rising Flour

You can substitute all-purpose flour in this quick bread recipe by making a few adjustments.

Self-rising flour is a blend of all-purpose flour, baking powder, and salt.

If you plan to use all-purpose flour, you’ll need to add 1 tablespoon of baking powder and 3/4 teaspoon salt to it. Then, use all-purpose in place of the self-rising.

Best add-ins for ice cream bread

Half the fun of making this ice cream bread recipe is using different types of ice cream to change the flavor.

But, if what you have on hand is vanilla ice cream and you really want strawberry ice cream bread, you can add sliced strawberries to your batter.

If you want chocolate ice cream bread, you can use chocolate ice cream along with chopped nuts and a handful of chocolate chips.

Just make sure that you do not add things that increase the amount of liquid in the recipe or it may not turn out the same.

So, while chopped apples should work, applesauce will not. Experiment until you find the quick bread flavors your family likes the best.

Making ice cream bread

Making this recipe doesn't get much easier.

Preheat your oven.
Mix the two ingredients in a large bowl. Don't over mix it. Just mix to combine.
Pour it into the bread pan.Smooth the top with a spatula.
Bake. After baking, allow it to cool completely. Then, remove it from the pan and enjoy.

So, if you've been wondering how to make a cake with melted ice cream and flour, you would use the same process. Instead of baking it in a loaf pan, you would bake it in a cake pan.

Adjust the baking time based on the size of the pan you use.

You can bake it in a bundt cake pan and call it a cake. Or, bake it in a bread loaf pan and call it bread.

The end result is a simple, delicious dessert that will impress family and friends.

Ice Cream Bread Variations

Double Chocolate Ice Cream Bread - Use chocolate ice cream in place of vanilla, add 1/4 cup cocoa powder and 1 cup chopped chocolate chips.

Chocolate Chip Ice Cream Bread - Add 1 cup chocolate chips to the batter.

Strawberry Ice Cream Bread - Use strawberry ice cream and mix in 1 cup chopped fresh strawberries.

Cookies & Cream Ice Cream Bread - Use cookies and cream ice cream, add 10-15 Oreo cookies, chopped.

Storing and freezing the bread

If you have leftover ice cream bread, you can wrap the leftovers tightly in plastic wrap or aluminum foil and store it in the refrigerator for three to five days.

Or, you can slice it and freeze individual pieces of bread in the freezer for up to six months.

Just make sure to place freezer paper between each slice so that they don't stick together.

Other quick bread recipes

Quick bread makes a wonderful breakfast or a simple dessert.

So, if you enjoyed this quick bread recipe, try one of these the next time you're in the mood to bake.

4-ingredient Beer Bread

Bacon Cheddar Beer Bread

Other ice cream dessert recipes

When it's hot outside, ice cream is one of our favorite types of desserts.

So, if you enjoyed this ice cream bread recipe, check out a few of these easy ice cream dessert recipes.

No-churn Peaches and Cream Ice Cream

No-churn 2-Ingredient Strawberry Ice Cream

Triple Berry Sangria Ice Cream

No-bake Cookie Dough Ice Cream

Equipment

9x5 bread pan - you can use your favorite, just keep in mind that dark pans and glass pans bake hotter so you may want to reduce your oven temperature by 25°F

Large mixing bowl - This is my go-to mixing bowl.

Cooling rack - you can use your removable microwave rack as a cooling rack in a pinch

Bread knife - I love a good bread knife. It is one of my essential knives. This one, I have been using for a decade! I also love to slice tomatoes with it.

Enjoy!

With love from our simple kitchen to yours.

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Watch our Ice Cream Bread recipe video!

Yield: 1 loaf

Author: Donna Elick

2-Ingredient Ice Cream Bread

This Ice Cream Bread Recipe makes a simple dessert that your family will ask for over and over again. It only requires 2 ingredients; softened ice cream in your favorite flavor, and optional multi-colored sprinkles.

prep time: 5 minutes cook time: 40 minutes total time: 45 minutes

Ingredients:

2 cups full-fat ice cream, softened (we used vanilla bean)
1 1/2 cups self-rising flour *see notes about using all-purpose flour
Rainbow sprinkles, optional

Instructions:

Preheat oven to 350°F. Spray a 9x5 loaf pan with non-stick spray, set aside.
Combine ice cream and flour in a large bowl. Stir until just combined.
Pour the mixture into the prepared pan. Smooth with a spatula and top with rainbow sprinkles if desired.
Place on the center rack in the oven and bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
Place Ice Cream Bread on a cooling rack for 5-10 minutes, then flip it out of the pan and let the bread cool completely on the cooling rack.
Slice and serve.

DONNA'S NOTES

Ice cream bread will keep for 3-5 days in an airtight container at room temperature. You can also keep in a freezer bag in the freezer for up to 6 months.
If you have no self-rising flour, you can use 1 1/2 cups all-purpose, 1 tablespoon baking powder and 3/4 teaspoon salt.

Ice Cream Bread Variations

Double Chocolate Ice Cream Bread - Use chocolate ice cream in place of vanilla, add 1/4 cup cocoa powder and 1 cup chopped chocolate chips
Chocolate Chip Ice Cream Bread - Add 1 cup chocolate chips to the batter
Strawberry Ice Cream Bread - Use strawberry ice cream and mix in 1 cup chopped fresh strawberries
Cookies & Cream Ice Cream Bread - Use cookies and cream ice cream, add 10-15 Oreos chopped.

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