Apple Cinnamon Streusel Bread

This bread is one of our all-time breakfast favorites. It is best eaten warm, but if you don’t have time to make it in the morning, it is delicious cold or reheated. We like to put a little butter on it, but it also is perfectly good by itself. The only thing you really have to do in order to enjoy it is make it!

Ingredients:

-1/2 c brown sugar
-1 1/2 t cinnamon
-2/3 c white sugar
-1/2 c softened butter
-2 eggs
-1 T vanilla extract
-1 1/2 c all-purpose flour
-1 1/2 t baking powder
-1/2 c milk
-1 large apple, peeled and chopped small

Directions:

Preheat oven to 350°F and grease a loaf pan.

Crumble brown sugar and cinnamon together until well combined in a small bowl.

In a separate bowl, cream together white sugar and butter, then add eggs, and vanilla and beat well. Stir in flour and baking powder, then the milk, and pour half the batter into the greased pan. Cover with half the apples and half the streusel topping, then pour the rest of the batter in. Finish with the rest of the apples and streusel. Press the topping into the dough before baking.

Bake for 50 minutes-1 hour, until a knife inserted into the middle of the loaf comes out with a few crumbs.

Note: I have also made this by dividing it into 12 muffins, and that was also delicious and less crumbly (worked well for traveling).

Veggie Pizza

The past few days have felt unusually spring-like, and tonight we celebrated by having veggie pizza and stuffed eggs for dinner. It was my first attempt at making veggie pizza, but it was so good I wanted to share what I did! One thing to keep in mind–it was a bit unruly to eat, so if you’re worried about being neat while eating I would scale down the amount of veggies. But if that’s not a concern, go for it! We liked having it piled with fresh veggies!

Ingredients:

-1 tube of crescent roll dough
-8 oz cream cheese, softened
-1 c. ranch dip (can be made with ranch dressing powder and sour cream)
-chopped veggies of your choice; I used onions, red and green sweet peppers, broccoli, and tomatoes
-1 c. shredded cheddar cheese

Directions:

Press the crescent roll dough into a lightly greased glass 9×13 baking pan and bake at 375°F for 15 minutes. Cool completely. (I actually baked the crust this morning, then let it cool all day.)

Mix together the cream cheese and ranch dip and spread over the crust.

Arrange veggies on top and sprinkle with cheese. Press the veggies and cheese into the crust and cream cheese/dip mixture if possible, as this will help them stick better.

Chill, or serve fresh.

Note: I had seen a couple different places that this was best made with crescent roll dough. I would agree that it was delicious, but that is not something I usually keep on hand and I plan to experiment with making an equivalent crust that would not require a purchased ingredient. I’ll update the post if I come up with a good alternate solution!