Bread Art   

1 pkg (8oz) cream cheese, softened

2 cup (16 oz) sour cream

1 cup blue cheese salad dressing

1/2 cup buffalo wing sauce (I use Hooters wing sauce)

2 1/2 cups shredded cooked chicken

1 block (8 oz) provolone cheese, shredded

Bread cubes, crackers, carrots, celery

In a large mixing bowl, beat the cream cheese, sour cream, salad dressing and buffalo wing sauce until blended.  Stir in chicken and provolone cheese.

Transfer to a greased 2-qt baking dish.  Cover and bake at 350 for 25-30 minutes or until hot and bubbly.  Serve warm with bread cubes, crackers, carrots, and celery.  I suggest Bread Art French Bloomer, Sourdough or use your favorite!

Yield: 6 1/2 cups

1 pound strawberries, hulled

1 Bread Art Lemon Bread, cut into tweleve 1/2 inch slices

4 Tablespoons butter, melted

12 ounces cream cheese, softened

1/4 cup sugar

3/4 cup heavy cream

1/4 cup strawberry jelly, melted

1 teaspoon vanilla

Preheat a grill to high.  Thread the strawberries onto skewers and place on the grill.  Cook, turning frequently, until lightly charred, 5 to 7 minutes; transfer to a bowl.  Lower the heat to medium.  Brush the bread slices on both sides with the melted butter.  Grill turning once, until toasted and grill marks appear, about 8 minutes.

Coarsely chop the strawberries, in a medium bowl, using a handheld mixer, beat the cream cheese with the sugar until smooth.  Beat in the heavy cream and vanilla until soft peaks form, about 3 minutes.  Stir in three-quarters of the chopped strawberries. 

Brush the bread slices with the jelly, then spread each with 3 Tablespoons of the strawberry cream.  Stack them in twos, cream side up, to make 6 double-decker stacks or leave as 12 singles.  Dollop each with the remaining chopped strawberries.

1 package Bread Art Focaccia Rolls

Pizza Sauce

Your favorite pizza toppings

Mozzaralla cheese

Preheat oven to 350. 

Place Focaccia Rolls on cookie sheet.  Top with pizza sauce, pizza toppings and mozzaralla cheese.  Put in oven about 15 - 20 minutes or until cheese is bubbly.

Submittied by Annie (Bread Art customer)

Cake                                                                Ganache:

Frosting                                                                       2 ¼ C chocolate chips

Toppings                                                                     1 ¼ C heavy whipping cream

Mix any cake of your choice.  You can use a box mix or your own from scratch.  You can use chocolate, yellow, marble, red velvet, whatever you want.  Bake the cake in a 9 x 13 pan.   Let the cake cool.

When the cake is cool, pull the cake apart and put it in a mixing bowl.  Add some frosting.  You could use store bought frosting or your own from scratch.  You can use white, chocolate, cream cheese frosting or whatever you want.  I have included the recipe for ganache, which is the chocolate frosting we use, see below for how to make.  Add the frosting to the cake and mix until it is moist and you can roll it in a ball that holds together. 

Scoop the cake mixture.  We use a small ice cream scoop.  You can use whatever you have around to make the cake bon bons the size you want.  Or you could use your hands to roll them in a ball.  Put them on a cookie sheet.

Put the cake bon bons in the refrigerator to harden, about 20 minutes.  When they are hard enough to handle start dipping!  We dip our bon bons in ganache.  Before they dry, put some toppings on (this happens fast)!  You can use colored sprinkles, non-pareils, or pipe decorations on them.  Let them harden.  Eat and enjoy!  Store bon bons in the fridge.

To make ganache:

Put the chocolate chips and heavy whipping cream in a microwave safe bowl.  Microwave on high for 1 minute and stir.  Repeat until the chocolate chips are melted, about 4 minutes.  The ganache will harden, if you make in advance you can put it back in the microwave for about 30 seconds and stir and microwave again, if you need to, to get the ganache to a consistency you can work with.  When you are done, cover and store the ganache on the counter.