Recipe 3: (x3) Soup, bread and dessert

So, I've been slacking on the recipe front. Here is a little catch-up.

Recipe 3a:

One of my new "go-to" recipes is both a breakfast recipe and dessert. It's a crowd-pleaser, but a SIMPLE version! I made this for the NYE party that we went to and it was a hit. It's nice because you can have a little or a LOT!

(Easy) Monkey Bread

2 1-pound packages refrigerated pizza dough

1 Tablespoon cinnamon (I use more)

1 cup sugar

8 tablespoons (1 stick) butter, melted into a medium size bowl

Heat oven to 375° F.

Tear off small bits of the dough and roll them into 1-to1 1/2-inch balls. Place the balls on a plate.

Combine the cinnamon and sugar in a bowl. Dip each ball in the butter, then in the cinnamon sugar. Transfer the balls to a buttered Bundt pan (or use Pam spray).

Drizzle any remaining butter over the top and sprinkle with any remaining cinnamon sugar. Bake until golden brown, about 40 minutes. Remove from oven and let cool for 5 minutes. Place a plate on top of the pan and carefully flip it over. Tap the bottom to release the bread.

Once transferred, let people pull the bread apart with their fingers.

Recipe 3b:

We had this soup and bread for dinner tonight. It was super easy and very flavorful and healthy. A great weeknight meal.

Sausage and Barley Soup

8 ounces turkey breakfast sausage

2 1/2 cups frozen bell pepper stir-fry

2 cups water

1 (14 1/2-ounce) can Italian-style stewed tomatoes, undrained and chopped

1/4 cup uncooked quick-cooking barley

1 cup coarsely chopped fresh baby spinach

Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add sausage; cook 3 minutes or until browned. Remove from heat and drain any grease.

While sausage cooks, place stir-fry and 2 cups water in a blender; process until smooth. Add stir-fry puree, tomatoes, and barley to sausage in pan. Bring mixture to a boil over high heat; cover, reduce heat to low, and simmer 10 minutes. Stir in spinach; cook 1 minute or until spinach wilts. Season with salt and pepper to taste.

(We didn't have any spinach in the house so that wasn't included.)

Recipe 3c:

Asiago-Topped Garlic Bread

1 garlic clove, pressed

1 (6-ounce) whole wheat French bread baguette, cut in half lengthwise

1 1/2 Tablespoons olive oil

1/2 teaspoon chopped fresh rosemary

1/4 cup (1 ounce) finely grated Asiago cheese

Preheat broiler.

Spread garlic on cut slices of bread; brush evenly with vinaigrette. Top evenly with rosemary and cheese.

Broil 4 minutes or until cheese melts and bread is lightly browned. Cut into 8 pieces.

Cheers!