In a casserole dish or canape mold, bacon dill bread is a winner! ½ cup warm water (100 to 110 degrees) 2 tsp. brown sugar 2 pkg. active dry yeast 1 c. milk 1 c. cottage cheese 2 Tbs. fresh chopped dill (1 Tbs. dried) 1½ tsp. salt 2/3 cup cooked, crumbled bacon, drained (about 14 to 16 strips) 5 ½  to 6 cups of all-purpose flour   Proof yeast with water and sugar in a small bowl.  Blend milk and cottage cheese in a blender until smooth and warm mixture to 100 to 110 degrees. 

---When I use this as a sauce for pizza, I use large slices of portabella mushrooms and thin slices of red onion, topped with Muenster or baby Swiss Cheese. Spinach Pesto Makes 1½ cups Ingredients   4 cups washed, torn spinach leaves, stems removed, well packed, about 6 ounces 3 garlic cloves ½ cup walnuts or pistachio nuts, toasted 1/3 cup extra virgin olive oil 3 oz. grated Romano Pecorino cheese Juice of ½ lemon Salt and pepper to taste   Directions Place 2 cups of spinach

These herbed drop biscuits mix up in five minutes and bake in about 15, so they are great weeknight recipe that pairs well with soups, stews, and casseroles.

2 cups all-purpose flour 2 teaspoons sugar 2 teaspoons baking powder 1 teaspoon baking soda ½ teaspoon salt ½ cup (one stick) cold butter 1 cup shredded cheddar cheese ½ cup minced fresh chives 8 oz. bacon, cooked crisp and chopped (about 1 cup) 1 cup sour cream  Preheat the oven to 425° F. Lightly grease a 9 x 13-inch baking sheet and set aside. Place flour, sugar, baking powder, baking soda and salt in a medium size bowl whisk together until blended. Work the butter into th

Ingredients 2 cups all-purpose flour 2 tablespoons sugar 2 teaspoons baking powder ½ teaspoon baking soda ½ teaspoon salt¼ cup (½ stick) cold butter cut into slices 2 tablespoons minced fresh basil (2 tsp. dried) 2 tablespoon minced fresh parsley (1 tablespoon dried) ½ teaspoon minced fresh rosemary (¼ teaspoon dried and ground) ½ cup chopped sun-dried tomatoes (not in oil) ¾ cup crushed tomatoes  Preheat oven to 425° F. and lightly grease an 8 x 8-inch cake pan.  In a medium

If you can make cinnamon rolls, you can make these savory pesto spirals. 1 batch of basic white dough or dinner roll dough, risen once. Pesto, either homemade (see recipe below) or from a jar        Punch dough down, and knead lightly for one minute.  Lightly oil a 14" pizza pan; set it aside. On a lightly floured surface,  roll the dough out into a rectangle about 24" x 18".  Spread on the pesto, leaving a 1" border.  Starting from the long side, roll up jellyroll style and

Fresh herbs and ricotta cheese spiral through this flavorful loaf.   DOUGH 2 cups warm water  ¼ cup olive oil 2 pkg. dry yeast ½ cup stone ground cornmeal 1 tsp. salt 5 to 5 ½ cups bread flour   FILLING 1 cup ricotta cheese                ¼ cup fresh oregano leaves ½ cup fresh parsley leaves     ½ cup fresh basil leaves 1 cup snipped chives  salt and pepper   NOTE: All herbs should be loosely packed when measured.               Put water into a large bowl.  Add yeast

You'll love the aroma and the taste of this herbal bread.

Cheddar Chive Drop Biscuits--quick, easy, and delicious! Cheddar Chive Drop Biscuits 2 cups all-purpose flour or gluten-free baking mix ½ tsp. salt 1 Tbs. sugar 2 tsp. baking powder 2 Tbs. chopped fresh chives ½ cup vegetable shortening 1 cup milk ¼ cup shredded sharp cheddar   Preheat oven to 425 degrees. Stir dry ingredients together in a medium size bowl.  Cut in vegetable shortening using a pastry blender or two knives.  Add milk and stir until just blended.  Drop by tabl