Thursday, August 3, 2017

Yummy Cheese Bread

I am so sorry - I haven't posted all summer!  I have been enjoying family  I have been cooking.  I have been cooking some of our family favorites - The World's Best Snack Mix, Scotch-a-Roos, Everything Cookies, Monster Bars, Pasta Salad, Homemade Pimento Cheese, Some Great Pasta, Cucumber Salsa...etc.  You also have to try the easy overnight Cinnamon Roll recipe I posted around Easter.  I love them (especially with pecans)! I just haven't taken the time to be as creative.  I have also been trying to eat more low carb - not as much fun.  I will try to share a few new low carb recipes when I have a a few to share.

However, this Cheese Bread isn't low carb.  I guess it would be if I scraped the top off with a fork. And - I have been known to do such a thing!

My girls loved it.  We even heated the leftover slices in the toaster oven the next day!  Yummo!

Enjoy!


Cheese Bread

1 loaf of French Bread - sliced in half lengthwise
1/2 cup butter, softened
3/4 cup mayonnaise
2 - 3 cloves garlic, minced
1 cup grated Parmesan Cheese
1 1/2 cups of another flavorful cheese - I used sharp cheddar but Monterrey Jack looks prettier
Italian Seasoning

Cut the bread in half length-wise and place on a cooking sheet.  Mix the softened butter, mayonnaise, minced garlic, and cheeses.  Add a little Italian seasoning for color and flavor.  Spread the mixture evenly over the bread.  Sprinkle with more Italian seasoning.  Bake at 350 for 8 - 10 minutes.  I like to broil 2 or so extra minutes to get the bread nice and brown on top.

*You could add olives, green onions, pepperoni or even a different cheese to make a few different varieties

Printable Version

Monday, June 5, 2017

Easiest Lemon Cookies

Hi all - I am so sorry I haven't been posting as much!  Family, preschool, etc.

I did make these easy yummy lemon cookies.  My friend and "nail lady" told me of these fluffy, light lemon cookies.... with a cake mix.  I love that I can keep the mix on hand and whip them out at any time.  I think we might try another flavor soon.  We might strawberry, or chocolate with chocolate chips, etc.  They are a different texture than traditional cookies.... but still yummy.  They were brown on the bottom and fluffy on top.  My husband thought I should add lemon zest to make them more "lemony" but my daughter liked them as is!


Easy Lemon Cookies

1 lemon cake mix
1/2 cup canola or vegetable oil
2 eggs

Preheat the oven to 350  Mix together just until mixed.  Use a cookie scoop and make the size cookie desired and place on a prepared cookie sheet - that has been lightly sprayed with a cooking spray. Bake at 350 for about 10 minutes or a little less.  Bottom and edges will get slightly brown.  After cooled, sprinkle with powdered sugar.  Store in an airtight containter.

Saturday, April 22, 2017

White Chocolate Cheesecake

If you know me well, you know I don't love white chocolate.  I love all other chocolate!  My friend Michelle makes this White Chocolate Cheesecake on a regular basis.  I decided to make it for our Easter lunch.  I thought it was fabulous.  Chris said he couldn't really detect the white chocolate in the cheesecake. However, the 12 oz of white chocolate makes for a very yummy, very creamy cheesecake.  You will love it!  I served it with raspberry sauce.  It is yummy plain or with the sauce.  I couldn't stay out of it!  The crust tastes like a sugar cookie too!




White Chocolate Cheesecake

Crust:

1/2 cup butter, softened
1/4 cup sugar
1/2 tsp vanilla
1 cup flour

Mix first three ingredients with a mixer until fluffy, Gradually add flour and mix on low.  Press into the bottom of a 9 " spring form pan.  Prick with fork.  Bake at 325 for 25 minutes or until golden brown.

Cheesecake:

4 pkg ( 8 oz each) cream cheese, softened
1/2 cup sugar
1 tsp vanilla
4 eggs
12 oz white chocolate baking bars (Bakers or Ghiradelli or Lindt), melted and slightly cooled

Mix cream cheese, sugar and vanilla until blended.  Add eggs, one at a time on low speed until blended.  Blend in melted chocolate.  Pour over baked crust.

Bake at 325 for 55 - 60 minutes or until center is almost set and cheesecake is golden.  Remove from oven and run spatula around rim to loosen cake.  Cool before removing from rim.  Refrigerate at least four hours or over night.  Serve plain or with sauce.

Raspberry Sauce:

2 tsp cornstarch
3 Tbsp sugar (or more to taste)
1/4 cup water
12 oz bag frozen raspberries, thawed
fresh raspberries for garnish

In a small saucepan, combine cornstarch, water and sugar.  Add raspberries and bring to a boil, stirring occasionally.  Bring to a boil and boil one minute, stirring constantly.  Serve warm or cold.

*Strain through a cheesecloth or a strainer if you prefer no seeds.  Great either way but I prefer no seeds!

Printable Version



Tuesday, April 18, 2017

Cinnamon Rolls

I know, I know... I haven't posted in awhile!  No good reason - just busy and trying to eat healthier!

My girls and two boyfriends were home this last weekend for Easter!  We had so much fun!  I try to have yummy snacks and food for them.... and not spend a ton of time in the kitchen.  I had Texas Trash and Chocolate Chip Oatmeal Caramel Bars.  Jenna turned 22 Friday and she requested Banana Pudding.




A coworker likes to cook and eat like I do.  Susan and I are always sharing recipes.  She got this yummy Cinnamon Roll recipe from Shirley, her sister's mother-in-law!  I love this recipe - homemade... but not too homemade or time consuming.  I made these Friday night when we got home and put them in the oven for Saturday morning!  I have eaten a lot of cinnamon rolls but something about these was extra yummy!  You have to try them!  We had a peanut allergy in the house or I would have totally added pecan halves to the mixture!





Cinnamon Rolls

12 Rhodes frozen cinnamon rolls

Place rolls in a greased 9 x 13 pan.

Mix together:

1/2 cup sugar
1/2 cup brown sugar
1/2 stick butter
1/2 cup vanilla ice cream

Bring mixture to a boil and boil for one minute.  Pour over rolls.  No need to cover.  Put rolls in a cold oven overnight.  In the morning, bake at 350 for approximately 30 minutes.

Invert and frost with the the icing that was included with the cinnamon rolls.

*May add chopped pecans or soft raisins in the bottom of the the pan.

Printable Version