EAstEr MEAls

awesomebread spreads

leftover magic

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SpreadsBananas Foster Bread Spread by Monica Benavidez of Monica Wants It 5

Garlic Cheese Spread & Ecce Panis Baguettes by Tonia Larson of The Gunny Sack 7

Parmesan Garlic Butter Bread Spread by Sara Wellensiek of Mom Endeavors 8

Egg Salad con Ecce Panis Bread by Natalia Carter of Comiendo en LA 10

Artisan Bread with Cream Cheese Dip by Amy Fulcher of As the Bunny Hops 12

Bread with Special Butter by Robin Gagnon of Mom Foodie 13

Garlic Herb Spread by Crystal Owens of A Pumpkin and a Princess 14

Roasted Pepper Bread & Butter Pudding by Coryanne Ettiene of Housewife Bliss 15

Chocolate Crostini(Pa amb Xocolata) by Jennifer Erickson of Rook No. 17 16

Creamy Artichoke Dip by Brandi Morgan of The Creative Princess 19

Snack for Bread and Cheese Lovers by Jayna Denbow of Behind the Studio 20

Homemade Bruschetta by Kristy Still of Mommy Hates Cooking 21

LeftoversEaster Sandwich by Robin Gagnon of Mom Foodie 23

Pasta Vodka and Chicken Cutlet by Jayna Denbow of Behind the Studio 24

Baked Avocado and Ham Sandwiches by Kristyn Merkley of lil’ luna 26

Chicken Masala Sandwich on Ciabatta by Rachel Rockwell of Bubbly Nature Creation 27

Gourmet Leftovers with Ecce Panis by Tamara (Tammy) Litke of Three Different Directions 28

Roasted Garlic, Bacon, and Onion Marmalade by Deb Thompson of just short of crazy 29

Gourmet Leftover Fish Sandwich by Mallery Schuplin of Mallery’s Deals 30

Salmon BLT with Avocado Aioli and Steak Fries by Sarah Bird-Bogner of East 9th Street 32

Steak Sandwich with Arugula-Spinach Pesto Mayo by Jessica Harp of The Hungry Harps 33

Pork Bruschetta by Tiffany Snedaker of Babes and Kids Review 34

Black Bean French Bread Pizza by Brandie Valenzuela of Home Cooking Memories 35

Hard Boiled Egg Breakfast Casserole by Sara Wellensiek oh Mom Endeavors 36

Contents

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Spreads

Cream Cheese Dip

I didn’t use anything but a big spoon and a bowl. No mixers, etc. are needed as

long as you pick ripe bananas and let your cream cheese get to room temperature.

ingredients

Package of Ecce Panis baguettes 1/4 cup of chopped pecans

2 RIPE bananas (I used 1.5 bananas) 1/3 cup Splenda/Sugar

1 block of fat free cream cheese, softened 1 tsp of vanilla extract

2 tbsp of caramel topping

technique

Slice bananas into bowl. Add in block of cream cheese and vanilla extract.

Combine and mush bananas as you go. Add in 2 tbsp of caramel topping. Add

in 1/3 cup of sugar. Mix until all ingredients are combined. Put that in the

freezer for about 5 minutes. Slice it on the diagonal, about 1/4 inch thick per

slice.

Bananas Foster Bread Spreadby Monica Benavidez of Monica Wants It

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Garlic Cheese Spread If the spread is left in the fridge overnight it will be much more flavorful!

ingredients

1/2 cup butter, softened 1 tsp pizza seasoning

12 oz whipped cream cheese 1 tsp garlic powder

1/3 cup shredded Italian blend cheeses 1/8 tsp onion powder

(Parmesan, Asiago and Romano)

technique

Whip butter in mixer. Add cream cheese and whip together. Add shredded

cheese and spices. Mix well. Cover and store in the fridge until ready to serve.

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Garlic Cheese Spread & Ecce Panis Baguettesby Tonia Larson of The Gunny Sack

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Parmesan Garlic Butter Bread Spreadby Sara Wellensiek of Mom Endeavors

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Parmesan Garlic Butter Bread Spread

You can whip this up in no time! And, the best part is that you can just keep the

extras in the fridge for future gar lic bread mak ing endeav ors! Basi cally, you just need

to com bine all of the ingredients!ingredients2 sticks soft ened butter

¼ C shred ded parmesan1 TBS minced garlic

2 tsp grated parmesantechniquePlace but ter in a dish and add gar lic plus Parme san cheeses. Mix well.

Note: If you like it a bit more savory, then add 2 sprigs fresh rose mary (or dried if

you don’t have fresh) and a dash of Ital ian sea son ing.

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Egg Salad

A tasty and quick sandwich.

ingredients

5 huevos duros

1 cucharada de eneldo en polvo

1 cucharada de paprika

1 cucharada de mayonesa

2 cucharadas de mostaza Sal y pimienta al gusto

Ecce Panis Bread

technique

Mezclamos la mostaza, mayonesa, paprika, cilantro. Agregamos la sal y la

pimienta. Cortamos los huevos en pedazos y agregamos a la mezcla. Revolvemos

bien. Rápido y sencillo! Tenemos nuestra receta la cual podemos usar para crear

deliciosos sandwiches o incluso para servir con rodajas de pan!

Egg Salad con Ecce Panis Breadby Natalia Carter of Comiendo en LA

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Cream Cheese DipThis cream cheese dip is easy to make and works well on a variety of breads including bagels.

ingredients8oz package of cream cheese, softened3-4 scallion stalks, finely chopped8 pieces of bacon, crispy cooked and crumbled

techniqueAdd cream cheese, scallions and bacon to bowl. Mix until everything is blended well. (Can be done by hand or with a mixer.) If you prefer a creamier spread you can add 1/4 cup of mayonnaise to the mix.

Artisan Bread with Cream Cheese Dipby Amy Fulcher of As the Bunny Hops

more recipeson

Amy’s blog

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Sweet Lemon Chive ButterA simple compound butter with honey, fresh chives and lemon zest.

ingredients1/4 lb. salted butter3 tbs. finely chopped chiveszest of 1/2 a lemon1 tsp honey1/4 tsp. Kosher salt

techniqueChop butter and place in mixing bowl. Mince the lemon zest. Add chives, zest, honey and salt to the butter. Mash and mix well. Refrigerate, until about 1/2 hour before serving time.

*best if made a day or two before needed

Bread with Special Butterby Robin Gagnon of Mom Foodie

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Garlic Herb Spreadby Crystal Owens of A Pumpkin and a Princess

Garlic Herb Spread

The bread was delicious on it’s own but I made a garlic herb spread to go along with

it. The recipe is fairly simple and can be prepared the day before.

ingredients

8 oz Whipped Cream Cheese

1 tsp Italian Seasoning

1 Garlic Clove (minced)

2 tbsp Chopped Parsley

Dash of Salt & Pepper

technique

Combine seasoning, salt, and pepper together in a small bowl. Mix well. Cover

and refrigerate until ready to serve.

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Roasted Pepper Bread & Butter Puddingingredients5 Cups of Ecce Panis Ciabatta Bread 4 Large Eggs1 Tablespoon of unsalted butter 1 Cup Mozzarella Cheese1/4 Cup Olive Oil 1/4 Cup Parmigiano-Reggiano Cheese2 Cloves Garlic 1 Cup Fire Roasted chopped tomatoes1 Cup Whole Milk 1 Cup of Roasted Peppers1/4 Cup of Cream (optional) Salt & Pepper to taste

techniquePre-heat your oven to 375F. Brush the Ciabatta with Olive Oil, chop into 1” squares, and season with salt and pepper before toasting them in the oven for 10 minutes or until golden brown. While Ciabatta is baking, whisk the eggs, milk, cheese, grated garlic cloves and optional cream together in a large mixing bowl. Grease your baking dish with a tablespoon of unsalted butter. Once bread is toasted, remove from oven and transfer to baking dish. Layer bread, with tomatoes, roasted peppers, and egg batter until the dish is full. Reduce heat to 350F and bake pudding for 40-50 minutes.

Roasted Pepper Bread & Butter Puddingby Coryanne Ettiene of Housewife Bliss

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Chocolate Crostini(Pa amb Xocolata)

When raspberries are in season, they make a wonderful alternative to the orange zest.

ingredients

1 Ecce Panis Demi Baguette Zest of one orange

3.5 ounces Lindt dark chocolate Fine flake sea salt to taste

1 Tablespoon heavy cream

1/4 cup olive oil (my favorite is the Etruvia Bergamot Olive Oil)

technique

Chop chocolate into small pieces and place in a microwave safe bowl. Add

heavy cream. Microwave on low, in 30 second increments until chocolate has

melted. Whisk together the melted chocolate and hot cream until smooth. Set

aside to co ol. Bake demi baguette as directed. Remove from oven and allow to

cool. Slice baguette on the diagonal into 1/2” slices. With a pastry brush, lightly

brush one side of each slice with olive oil. Broil bread slices until lightly toasted.

Spread chocolate evenly on toasted bread, then top with orange zest and a light

sprinkling of sea salt.

Chocolate Crostini(Pa amb Xocolata)by Jennifer Erickson of Rook No. 17

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Creamy Artichoke Dip

ingredients

1 Can (13-14.75oz) Artichoke Hearts, chopped

1 Cup Parmesan Cheese, grated

3/4 Cup Mayo (or Miracle Whip)

1/4 tsp Worcestershire Sauce

2-3 Dashes Hot Sauce

1 loaf Ecce Panis Neo-Tuscon Mini Boul

technique

Preheat oven to 350 degrees. Combine all ingredients except bread in a

bowl. Place in lightly greased 1qt cooking dish and place in oven. Bake for 20

minutes. Remove from oven and let rest. While dip is resting, place bread in oven

and bake 8-10 minutes following package instructions. Remove bread from oven

and slice thinly or tear into small chunks (if you want a more rustic look). If you

slice your bread, top your bread with the dip. If you tear bread into chunks, you

can use as a dip.

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Creamy Artichoke Dipby Brandi Morgan of The Creative Princess

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Homemade Ricotta CheeseHow to make your own ricotta cheese

ingredients4 cups of milk (I used whole) 1 tablespoon of salt1 cup of cream Cheesecloth3/4 cup of buttermilk

techniqueCombine all the ingredients together in a pot, Bring to a boil on the stove top. Be careful not to let it boil over. Boil until you begin to see the curds forming. Pour into cheesecloth lined bowl. Let it sit for about 5 min and lift the cheese cloth out of the liquid and let it drip dry for 10 min. You may let it drip dry longer if you want it to have a more firm consistency.

Snack for Bread and Cheese Loversby Jayna Denbow of Behind the Studio

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Homemade BruschettaThese taste wonderful served warm!

ingredients1 Package Ecce Panis Mini Baguettes 1/2 Cup Fresh Parsley1/2 Cup Olive Oil 1/2 Cup Fresh Basil1 Garlic Clove, Crushed 1 Tsp Oregano6 Roma Tomatoes, Diced Grated Romano Cheese

techniquePreheat the oven to 375*. Slice bread into thin slices. Place on a greased baking sheet. Mix together olive oil and garlic. Drizzle a little of this mixture over each slice of bread just to give it a slight glaze. Bake for 5-10 minutes until it’s slighly crisp. While the bread is in the oven, mix the tomatoes, parsley, basil, and oregano. Drizzle some olive oil and sprinkle with cheese. Mix well. Remove the bread from the oven and top each piece with the bruschetta mixture, then sprinkle additional cheese on top. Place back in the oven for 5 minutes until cheese melts, then remove from the oven.

Homemade Bruschettaby Kristy Still of Mommy Hates Cooking

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Leftovers

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Easter SandwichA great use of leftover ham and eggs.ingredientsEcce Panis Ciabatta bread 1/3 cup mayonnaise

1/4-1/2 ounce thinly sliced ham 2 tbs. buttermilk

2 slices Swiss cheese 2 tbs. horseradish

2 hard boiled eggs sliced 1 1/2 tbs. whole grain Dijon mustard

6-8 cooked asparagus spears (preferably grilled or roasted)techniquePreheat grill to low/med. Place Ciabatta loaf on grill, flip after 5 minutes.

Grill another 5 minutes. If you don’t have precooked asparagus, grill it on the

other side (marinate in olive oil & balsamic). While the bread is grilling, whisk

together buttermilk, mayonnaise, horseradish and grain mustard to make your

dressing. Slice bread horizontally. Place ham, then Swiss on one side. Grill both

pieces. The empty side will grill inside down, to crisp up. Once the ham is warm

and cheese is melted, top with sliced eggs, then asparagus. Serve with dressing

on side, so it can be applied during the meal.

Easter Sandwichby Robin Gagnon of Mom Foodie

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Pasta Vodka and Chicken Cutlet

ingredients

1 chicken breasts, cut & tenderized 1 Can of San Marzano Tomatoes

2 Cups of buttermilk

2 Tbspn Olive Oil

2 Cups of flour

2 Tbspn Butter

2 Cups of Italian style breadcrumbs 1 Garlic clove, minced

3 eggs

1 cup vodka

Canola oil for frying

1 cup chicken stock

1 Pkg Penne Pasta

1/2 cup cream

Salt & Pepper

technique

{Penne Vodla} In large saucepan, sauté garlic in butter/olive oil. Add vodka; let

cook at med/high for 2-3 minutes. Blend tomatoes in blender; add to pan with

stock. Let it bubble, add in cream. Salt & pepper to taste. Add cooked pasta

to the sauce. Garnish with basil. {Chicken Cutlet} Place tenderized chicken

in buttermilk. Marinate few hours to overnight. Make bowl for flour, egg and

breadcrumbs. Season with salt and pepper. Dip chicken in flour, egg, and

breadcrumbs. Fry in canola oil and drain on a paper towel.

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by Jayna Denbow of Behind the Studio

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Baked Avocado and Ham SandwichesPut these together and you have one of the best sandwiches you’ ll ever eat!

ingredientsHam & Tomatoes were leftovers from my daughter’s first birthday partyBacon was leftover from some breakfast burrosAvocados were leftover from Pico SalsaCream cheese was leftover from a dessert

techniqueCreate your sandwich as you like. Enjoy!

by Kristyn Merkley of lil’ luna

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Chicken Masala Sandwich on Ciabattaby Rachel Rockwell of Bubbly Nature Creation

Masala Chicken

ingredientsBaked Ecce Panis Ciabatta Loaf or Ciabatta rolls2 Tbsp. butter Cilantro2 cups shredded chicken Masala Shoestring Onions*1 can petite diced tomatoes Red Peppers Julienne1/4 cup heavy cream or table cream 1 tsp. Easy Garam Masala*2 Tbsp. tomato paste 3 tbs. Pickling Spice Blend2 tsp. minced garlic 1 medium onion chopped

techniqueHeat skillet to medium high heat; melt butter. Add chopped onions and garlic; cook until the onions are translucent. Add chicken, diced tomatoes, tomato paste and Easy Garam Masala*; lower the heat to simmer. Cook until just heated through. Add heavy or table cream and mix. Turn off heat and set aside until ready to assemble sandwich.

For * items

visit Rachel’s

blog

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Ham-Vegetable Alfredo Bake

ingredients

3 cups of cubed cooked ham

3 cups of cooked vegetables (I used broccoli)

1 1/2 cups of shredded mozzarella cheese

1 jar of Alfredo Sauce

1 package of Ecce Panis French Dinner Rolls (available in the Walmart

Bakery section)

technique

Preheat oven to 350 degrees F. Spread a bit of Alfredo Sauce on bottom of a

9x13 pan. Just enough to cover it. Cut dinner rolls in half; place crust side

down on sauce. Mix Alfredo Sauce, vegetables and ham in bowl. Spoon on

dinner rolls. Sprinkle with shredded cheese. Cover pan with foil and bake

for 30 minutes. Remove foil and bake another15 minutes or until cheese is

browned.

Gourmet Leftovers with Ecce Panisby Tamara (Tammy) Litke of Three Different Directions

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Roasted Garlic, Bacon, and Onion Marmaladeingredients2 heads of garlic 1/3 cup water6 slices of bacon 2 tablespoons red wine vinegar1 tablespoon extra virgin olive oil 1 tablespoon brown sugar2 large yellow onions, sliced salt and pepper, to taste

techniquePreheat oven 400 degrees. Cut off 1/4–1/2” of top of garlic bulbs, leaving tops exposed. Drizzle with olive oil; top with salt. Wrap tightly in foil. Bake approx. 30 minutes until garlic is soft. Let cool. Remove garlic skins and chop. Heat olive oil over medium heat. Add bacon; cook until crispy. Remove from pan; add onions. Cook about 15 minutes until tender. Reduce heat to medium low. Add water, cover and cook until onions are a pretty brown color, about 45 minutes. Add crumbled bacon, red wine vinegar, brown sugar, roasted garlic cloves, and salt and pepper. Cook until most of the moisture is gone. Serve immediately.

Recipe adapted from: http://rx4foodies.wordpress.com/2011/05/10/roasted-garlic-bacon-and-onion-marmalade/

Roasted Garlic, Bacon, and Onion Marmalade

by Deb Thompson of just short of crazy

more recipeson

Deb’s blog

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Gourmet Leftover Fish Sandwichby Mallery Schuplin of Mallery’s Deals

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Gourmet Leftover Fish Sandwich A super simple sandwich to prepare with leftover fish and a cheese ball.

ingredientsEcce Panis Ciabatta Loaf Tomato

Iceberg lettuce Red Onion

Gorton’s Garlic Tilapia Cheese ball (block of cream cheese, shredded cheddar and garlic powder)

techniqueSlice the bread after it cools. Combine ingredients. Enjoy!!

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Salmon BLT with Avocado Aioli and Steak Friesby Sarah Bird-Bogner of East 9th Street

Avocado AioliMake the avocado aioli so all the ingredients can meld together.

ingredients1 medium ripe avocado 1/4 tsp dried basil1/3 cup non-fat greek yogurt 1-2 tbsp extra-virgin olive oil1/2 clove minced garlic 1/8 tsp pepper1-2 tsp lemon juice 1/4 tsp salt

techniqueCombine the avocado, yogurt, garlic, basil, salt & pepper, 1 tsp lemon juice and 1 tbsp olive oil in a food processor and combine. Taste and add more lemon juice and olive oil as needed. Since I’m chopping up the avocado and garlic, I go ahead and slice my tomato and lettuce at this time as well.

more recipeson

Sarah’s blog

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Arugula-Spinach Pesto Mayoingredients2 cups packed Arugula-Spinach mix½ tablespoon minced garlic½ cup olive oil1 tablespoon pine nuts½ cup grated parmesan cheese⅔ cups mayonnaise

techniquePlace all ingredients, except mayo, in food processor and pulse until well blended. Chill for 30 minutes. Stir in mayonnaise until well blended.

Steak Sandwich with Arugula-Spinach Pesto Mayo

by Jessica Harp of The Hungry Harps

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Pork Bruschetta ingredients

Pork Tenderloin, cut into small slices2 Tbsp Extra Virgin Olive Oil1 Tbsp Garlic2 tomatoes, chopped1 avocado, chopped1/2 cup sliced mushroomsparmesan cheese (optional)

techniqueSpray a skillet with non-stick cooking spray and saute mushrooms in pan over medium high heat. While mushrooms are cooking, slice baguettes so they are 1 1/2 -2”. Mix Extra virgin olive oil and garlic in a bowl. Baste each slice of the baguette with the olive oil/garlic mixture.

Pork Bruschettaby Tiffany Snedaker of Babes and Kids Review

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Black Bean French Bread Pizzaby Brandie Valenzuela of Home Cooking Memories

*more recipeson

Brandie’s blog

Black Bean French Bread Pizzaingredients1 package Ecce Panis French Demi BaguettesBrandie’s Black Beans (leftover from burrito night)*Shedded Mexican Blend CheeseSliced Roma TomatoesSliced OlivesChopped CilantroAvocado slices

techniquePreheat oven to 375 degrees F. Remove Ecce Panis French Demi Baguettes from the bag and cut in half lengthwise. Spread leftover black beans on top of each baguette half. Top with shredded cheese, tomatoes, olives, and cilantro. Bake in oven for about 10 minutes or until cheese is melted and just starting to brown. Allow to cool slightly and cut each pizza in half or in thirds. Top with avocado slices and serve.

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by Sara Wellensiek oh Mom Endeavors

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Hard Boiled Egg Break fast Casserole

So this recipe is a per fect way to use up some of those left overs, while at the same time

serv ing up a nice, hearty break fast to your fam ily! A win-win!

ingredients1 Ecce Panis Cia batta Loaf 1 3/4 to 2 C milk

10 hard boiled eggs

1/2C sour cream

8 oz (or more) ham

3/4 to 1t dijon mustard

1 stick butter

3/4 to 1t yel low mustard

4T flour

1 C shred ded ched dar cheese

techniqueThe first step in this process is shelling all of the hard boiled eggs (my least

favorite part of the process)! Once you do that, then move on to the bread. After

my shop ping trip last week, we had some Ecce Panis bread that I thought would

be per fect for this! So, I started by cut ting the cia batta loaf into approx i mately 1

inch slices.