Sundried Tomato Alfredo Cheesy Bread

It's another month, and that means time for another Secret Recipe Club post!

This month, I was given White Lights on Wednesday as the blog from which to pick a recipe. I absolutely love Julie's blog. Her recipes all look simply amazing and we both share a love of French bread and (my personal favorite)...pizza! And that's why her recipe for Poblano Bacon Cheesy Bread was my recipe of choice for this month.

With only 4 ingredients, this really could not be easier. I tweaked the recipe a bit (and got it down to only 3 ingredients!) by using sundried tomato alfredo sauce and also crescent rolls in lieu of biscuits (it's what I had on hand and so I wanted to work with what I had!). Though I didn't quite read the instructions properly - I thought it called for an entire jar of sauce, not just a cup...woops! It was an ok accident to make though. The bread turned out gooey and saucy. Though I think next time I'll follow the one cup, this was a great Saturday evening treat and I can't wait to try it for a dinner party next week. Shaun and I have already been brainstorming different variations!

Sundried Tomato Alfredo Cheesy Bread

*Adapted from White Lights on Wednesday

1 can Pillsbury crescent rolls or biscuits

1 cup sauce of your choice 

2 cups shredded mozzarella

Preheat oven to 375 degrees. Spray a 9x9" pan with cooking spray and set aside.

Unroll the crescents and tear each one into 6 - 8 pieces. Shape loosely into balls and place into a mixing bowl. Add in sauce and 1 cup of cheese. Mix gently with a rubber spatula and pour into baking dish. Sprinkle with remaining cheese. Bake for about 20 minutes, let cool slightly and devour!

I am already dreaming of the next cheesy bread experience. Thanks so much Julie for sharing this amazing (and simple!) recipe! Oh and next time? There Will Be Bacon (coming soon to a theater near you...).

Pumpkin {Shaped} Cheeseball

Hi friends!

It's been a while! Imagine my surprise when I realized that the last time I blogged was for last month's Secret Recipe Club...and here we are again! I'll be back tomorrow with some fun weekend updates pertaining to pumpkins and tutu's...here's a sneak peak...

Meanwhile, I made a simultaneously delicious and adorable cheeseball this weekend! 

There were so many recipes that I wanted to try from SteakNPotatoesKindaGurl. Desiree has so many amazing looking recipes, that I found it tough to pick just one. Her blog really makes me want to get cooking again...not to mention that apparently she ALSO cries during every Parenthood episode...best.show.ever. Just sayin'. 

Anyhow, on Sunday I went to a football party at my aunt's house and so I knew this pumpkin-shaped cheeseball would be perfect for tastiness and cuteness to celebrate the season. I was right, wasn't I?

This came together in a snap. It's no bake = simple. It can also be lightened up with some reduced fat cheeses. I haven't worked out the Points+ yet, but I have a feeling it's not terrible. Note: this recipe doesn't actually contain pumpkin. It's just shaped like a pumpkin, making it perfect for all of your autumnal gatherings!

Pumpkin {Shaped} Cheeseball

*from SteakNPotatoesKindaGurl

8 oz. reduced fat cream cheese

8 oz. reduced fat chive & onion cream cheese

2 oz. reduced fat sour cream

2 C reduced fat shredded cheddar cheese

2 tsp paprika

2 dashes Worceshire sauce

salt & pepper to taste

celery stalks, for dipping & 'stemming' the pumpkin

carrots, pretzel chips, and anything else you like to eat with cheese

Beat cream cheeses and sour cream until smooth. Stir in the cheddar cheese, paprika, Worceshire and salt and pepper. Place on a platter and shape into a ball, cutting into the top part slightly to resemble a pumpkin. Insert a celery rib on top to act as the 'stem'. Cover with plastic wrap and refrigerate until firm, about 4 hours or overnight.

Serve with your favorite dippers!

I hope you enjoy this. We did!

What are your favorite Halloween-themed eats?

Breakfast Tortilla Strata

How was your weekend? Mine went by in a flash, as usual, but luckily we had a little time to catch our collective breaths after yet another crazy busy week.

I even had enough time to make this tortilla strata for a special Sunday morning breakfast. When I came across this recipe from My Catholic Kitchen, I knew it had to be mine. I loved Veronica's point about having some extra time on the weekend to give breakfast the time it deserves...it is my favorite meal of the day when it gets the proper attention, after all. And so the tortilla strata simply had to be made. I whipped this up yesterday, chilled it overnight, and this morning simply threw it in the oven to bake off. I left this until the last minute for Secret Recipe Club, so I'm thrilled that it turned out so well. Served with a piping hot cup of coffee, there's nothing a savory (or sweet) breakfast casserole can't cure...including a 4:30AM wake up call by a certain 7 1/2 month old.

Good thing she's cute ;)

Breakfast Tortilla Strata

*Adapted from My Catholic Kitchen

8 tortillas, torn into halves

1 C salsa

1 C black beans, drained & rinsed

1 C shredded cheddar cheese

1/2 C sour cream

1 C milk

4 eggs

chopped chives

Spray a 9x9" baking dish with cooking spray. 

In a medium bowl, combine the salsa and black beans. Set aside.

In the baking dish, layer 2 - 3 tortillas, salsa mixture and 1/3 of cheese. Repeat twice.

In a mixing bowl, whisk together the sour cream, milk and eggs. Season with salt and pepper.

Pour over the tortilla layers. Cover and chill, at least 8 hours.

The next morning, preheat oven to 325 degrees and let strata stand on countertop for 10 minutes. Bake covered for 20 minutes, then uncovered for 15 minutes. 

Slice and serve.

Oh and I also love this because it could easily be made Weight Watchers-friendly, which I did, and reheated throughout the week...which is what we plan to do as well!

How was your weekend?

Did you have any special breakfasts?