Sandra's Easy Cooking

Gold Medal has been around for over 100 years, and their all-purpose flour is great for many delicious types of bread, like this cranberry soda bread. I go to Walmart probably by weekly, and I stock up my pantry with Gold Medal Flour which you can find of course in the baking aisle, as well as a box of Arm & Hammer baking soda.

This is such an easy recipe that you can really make it quickly and enjoy a couple of days of mess-free breakfast. After the bread cools down completely, slice it, and place in the Ziplock bag.

Keep it in the fridge, and just pop in the microwave for 30-40 seconds when you want to eat it. It’s like having a slice of heaven for breakfast. Now you can add an egg or butter to the dough, but this is as basic as it gets — easy, affordable, delicious.

If you make a recipe inspired by me @sandraseasycooking ⬅please tag me and use➡ #sandraseasycooking

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Cranberry Soda Bread

This is such easy recipe that you can really make it quickly and enjoy a couple of days of mess-free breakfast. 

Course Breakfast

Prep Time 10 minutes

Cook Time 45 minutes

Total Time 55 minutes

Author Sandra | Sandra's Easy Cooking

Ingredients

• 4 cups 240g Gold Medal all-purpose flour
• 1 tsp. 5g Salt
• 1 tsp. 5g Arm & Hammer Baking Soda
• 1 cup 120g Dried Cranberry
• 4 tbsp. 50g Sugar
• 2 cups 473ml whole full-fat Buttermilk
• 1 Tbsp. 5.6 g Rolled Oats

Instructions

1. Preheat the oven to 450°F
2. Mix together the flours, salt, and baking soda in a large bowl.
3. Make a well in the center of the dry ingredients and pour the liquid into the flour mixture. (see note on how to make Buttermilk below)
4. Using an open hand bring the flour and liquid together to a loose dough, or start with the spatula until you combine then use the hand to bring it together. The dough should be quite soft, but not too sticky. You do not need to knead it, just gently, without pressing too much form a ball.
5. Place on a baking sheet dusted well with flour, then score the bread by blessing it with a deep cross on top.
6. Glaze the bread with the leftover bit of buttermilk that you have leftover in the measurement cup, and dust the top with rolled oats.
7. Bake for 15 minutes, then turn down the oven to 400°F (200°C) and bake for 30 more minutes. When the loaf is done it will sound slightly hollow when tapped on the bottom. Remove from the baking sheet and place on a wire rack to cool down completely.

Recipe Notes

In a 2 cup of whole milk, add 1 tablespoon of Lemon juice and a pinch of salt. Heat it for 2 minutes in the microwave and wait until the courts start to form. Stir, and add to the flour. You may add an egg just before adding buttermilk, or mix an egg with the buttermilk and add it together. Also, you may add cold butter -- when you mix together, flour, salt, soda, then I would sometimes add cold unsalted butter. The dough is just a bit richer.

What better to start Holiday brunch than with breakfast casserole?!

I have made many times this amazing breakfast casserole with different types of bread and meats. It is always a bit different, but extremely comforting and delicious.

Therefore, when the cold weather knocks on our door, breakfast casseroles just warm your soul.  

It takes you around forty minutes from the beginning to the end. In addition, to make your life easier, you can even prepare it a day ahead.

I have been making this casserole for a couple of years, and usually, I would use Italian sausages or sliced breakfast links.

However, this year I thought to use organic turkey with Italian bread, and I must say that it was so delightful.

The best part is when you find leftovers. We all must agree that sometimes leftovers taste even better the next day.

Anyhow, I had a few scoops left for the next day. Mmhm! I just warmed it up and eat it.  I gotta say, it made a delightful brunch.

Tap here for more amazing brunch ideas

If you are planning to bring it to the school Holiday party or brunch at your work, make one time before just to test and see if you like it. You might want to tweak it or add other or more ingredients.

As I said, I have been making this one for a couple of years, but I always make it a week before just to have everything right and ready before sharing.

Anyhow, I hope this breakfast casserole makes it to your table this holiday season.

Similar recipes you might like:

French Toast Casserole

Chorizo Chili Tater Tots Casserole

Baked Pasta with Chicken Casserole

Buttery Sweet Potato Casserole

Breakfast Brioche Bread Pudding

Easy Breakfast Strata

If you make it, please tag me on Instagram using @sandraseasycooking using hashtags #sandrasesycooking. Thank you so much in advance and Happy Holidays!

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Yield: Serves 8

Breakfast Casserole

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A perfect breakfast for holiday season or potlucks. We made this breakfast man times especially when we have guests over for a weekend. 

Prep Time 10 minutes

Cook Time 30 minutes

Additional Time 10 minutes

Total Time 50 minutes

Ingredients

• 2 tbsp. Olive Oil
• 1/4 Onion chopped
• 1/2 Green Pepper diced
• 2 cups diced Southern Hash-Brown Potatoes
• 1 lb. Ground Turkey + 1 tbsp Olive Oil
• 1 tsp. Salt or to taste
• 2 tsp. Ground Black Pepper
• 1 tsp. Fennel Seeds roughly chopped
• 1 tsp. Italian Herb Mix
• 1/4 tsp. Chili Flakes
• 1/2 lb. Italian Bread cubed (French, toast, or baked biscuits could be used)
• 8 large Eggs mixed
• 2 cups Mild Cheddar Cheese shredded
• 1 tsp. Butter for greasing

Instructions

1. Preheat oven to 400F (200C)
2. Saute onion and green pepper for 2-3 minutes on medium-high temperature, then add diced potatoes. If the potato hash is frozen, slightly defrost. It doesn’t have to be completely defrosted, just enough to separate the cubes. Cook potatoes until they are golden, you may add more oil if you need it. When done, remove onto kitchen paper towel.
3. In the same skillet, add oil and turkey. Cook turkey until completely done, 5-6 minutes on medium-high temperature, then add seasoning and spices. Stir well, and taste to see if the turkey needs more seasoning.
4. After the turkey is complete, add back to the skillet Southern Hash-Brown Potatoes, and stir to combine potatoes and turkey together;
5. In a large bowl, add cubed bread and the bread doesn’t have to be perfectly cubed, just roughly bite-size pieces. Now, mix together with the bread Southern Hash-Brown Potatoes and the Turkey mixture, and add 1 cup of Cheddar cheese; Toss it, mix it all.
6. Mix eggs for a minute or two, until they are smooth in texture, add just a pinch of salt.
7. Grease with the butter larger, 2 Qt baking dish, and pour 1/2 of the egg mixture.
8. Add the bread, potatoes, turkey, and cheese mixture in the baking dish, and press so the bread could soak the eggs.
9. Pour the remaining egg mixture, press a bit more then add 1 more cup or more if you wish of Cheddar cheese.
10. Bake in the preheated oven for 20 minutes, and eat it hot!

Notes

You can add any bread that you like or have, I went with 2 days old Italian Bread. It is best if you use a bit stale, 2-3 days old bread. Last year I was making exactly the same but used homestyle biscuits, and it was very delicious. If you wish to use other cheese, Blend of Mexican cheeses works well, provolone, Pepper Jack, and Cheddar. You can totally be creative. In the case of meat, ground beef, ground pork, cooked and sliced breakfast links or Italian sausages without casing could be used as well. Refrigerate leftover casserole, and heat very well before serving. You can also make a day ahead and keep it in the fridge.

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I had that moment of “I’ll have what she’s having” when I tasted this so-called cake, Sugar Cookies Chocolate Caramel Skillet Cake. Can I just say, this was OMG!?

Just to be clear, I am not addicted to sweets. Well, I am far from it, yet sometimes, I like having something sweet like this cake.

I had challenged myself to create something that you might not expect to make out of sugar cookie dough. I believe that I accomplished that.

With that being said, I absolutely love the combination of chocolate and caramel. Throw in some nuts and voila. I am in heaven!

You have an amazing skillet cake that takes almost no effort at all because you have the work cut out for you by using sugar cookie dough by Pillsbury.

Pillsbury is my family’s favorite, and personal preference. Around the holidays, I am extremely busy and I don’t have time to make cookies from scratch, so these are most definitely life-savers.

Click here for more holiday favorite foods.

To be quite honest with you all, I rather use Pillsbury cookie dough than spend hours preparing a cake that I know will end up in disaster.

You see, I am not much of a “cake” baker, so Pillsbury has been my savior for many years; school parties, family gatherings, busy holiday season.

Also, to add that Pillsbury sugar cookies are affordable, especially for my family of five. Of course, I bought a couple of these sugar cookie logs at my local Walmart, to create this skillet cake.

All the ingredients used in this recipe are from Walmart. I just like a store where I can go and get everything that I need in one place.

When the holiday season arrives, and it is just around a corner, this comforting, sweet, delicious and simple cake going to be the center of attention on our table, especially around Christmas time.

Tap here for more tasty baked goodies

The hardest part is waiting until the cake cools down, just for 10-15 minutes.

I liked eating them warm with a cup of hot coffee, but I must say that they are very delicious cold or even the next day. 

However, I had to wait until they are completely cooled down so I could take pictures. I kept myself busy, by making dinner, washing dishes, etc. 

I can’t even tell you how hard it has been to resist going over to my studio table to take just a little bite. They are gooey, chocolaty, sweet, perfect if you love sweets.

The next day, I had a few slices leftover, and this is absolutely heavenly and irresistible cold, too.

Obviously, you can make beautiful sugar cookies and decorate them with your family over the holidays, or other delicious sweet treats. Perfect time to make memories with your kids, in the kitchen.

If you make my Sugar Cookies Chocolate Caramel Skillet Cake, please tag me on Instagram. @sandraseasycooking.

Thank you all so much in advance! Happy Holidays!

Yield: Serves 8 to 10

Sugar Cookies Chocolate Caramel Skillet Cake

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Tasty and easy skillet cookie cake!

Prep Time 10 minutes

Cook Time 27 minutes

Total Time 37 minutes

Ingredients

• 2 Pillsbury Sugar Cookies
• 1/2 cup Semisweet Chocolate Chips
• 1/4 cup American Classic Caramel Bites, optional
• 1/2 cup crushed Hazelnuts or any other nuts on hands

Garnish

• Cocoa Powder
• Crushed Hazelnuts

Instructions

1. Use well seasoned 10" Iron Skillet. Read notes*
2. Preheat the oven to 350 degrees Fahrenheit
3. Open one pack of Pillsbury Sugar Cookie dough, and press firmly on the bottom of the skillet. The well-seasoned skillet should be nonstick, so no need for butter.
4. Add semisweet chocolate chips, American Classic Caramel Bites chopped hazelnuts. Press slightly into the bottom sugar cookie dough.
5. Open the other Pillsbury Sugar Cookie dough and add a little bit at the time on top. Use spatula and fingers to evenly spread the dough. It doesn't have to be perfect because the cookie dough will slightly expand and fill the gaps.
6. You can add more chocolate chips and chopped hazelnuts on top if you desire.
7. Bake the skillet cake in the preheated oven for 25-27 minutes.
8. Allow it to cool down for about 20 minutes before cutting into wedges and serving.
9. Dust with cocoa powder and add more crushed nuts.

Notes

• You can use the smaller skillet, but in that case, one sugar cookie dough log, split in half might be enough. 
• You can use PB chips instead of caramel bites.
• After it bakes, skillet cake will be very soft, and when it cools down it will have the gooey texture inside, but the top will be firm.
• Since it has two layers of cookie dough, you must know that this is not your average cookie, and it does need time to bake.
• You may use other nuts.

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