Cheese Bread

recipe from prayingforparker.com

I can include myself among the many people who go crazy for Red Lobster's garlic cheese biscuits. You may remember when I posted the copycat recipe here. I was super excited when I found this recipe on Pinterest and couldn't wait to try. It does not have the same texture as the biscuits, of course, and for whatever reason the garlic was all together left out. I decided to try it as is. 

While this did not taste like Red Lobster's Cheddar Bay Biscuits, it when right to the top of my list for breads anyway. Gooey cheese, dense doughy bread and a whole loaf to enjoy!!! 

I will make a the one alteration of adding some garlic next time only because I am a garlic freak.You may find this perfect the way it is.

Delicious warm with a little butter smeared on each slice.

Ingredients:

3 cups flour

1 TBLS. baking powder

1 tsp. salt

1/4 tsp. cayenne pepper

1/8 tsp. black pepper

4 oz. medium cheddar cheese, cut into 1/2 inch cubes

1 1/4 cups milk

3/4 cup sour cream

3 TBLS. butter, melted

1 egg, lightly beaten

Preheat oven to 350 degrees.

Grease or spray a 9 x 5 loaf pan. 

In a medium sized bowl, whisk together flour, baking powder, salt, cayenne pepper and black pepper. Carefully stir in the cheese cubes until the cubes are covered. 

In a separate bowl, mix milk, sour cream, melted butter and egg. Fold the wet mixture into the dry mixture until just combined. Do not over stir!

Pour mixture into loaf pan and bake for 45 - 50 minutes.

Remove from oven and let cool 10 minutes. Remove the bread from the pan (I find using a knife around the edges to loosen it up helps if it's not cooperating). 

Cool 1 hour on a baking rack before slicing.

Bacon Ranch Potatoes on the Grill

Even though summer is winding down, there is still plenty of time for grilling left. We have had some amazing dinners on the grill this summer. I can't take any credit here as John is the grill master, while I just get to enjoy his masterpieces. Maybe someday he will let me share his marinade steak recipe. Amazing doesn't even begin to describe it. 

These foil packet potatoes are perfect for camping too. Little fuss and preparation. Over an open fire...yeah that.

Ingredients:
10 baby red potatoes, thinly sliced
7 slices of bacon, cooked and crumbled
1 packet dry ranch dressing
salt & pepper
3 TBLS. margarine
sour cream, for garnish

Spray 3 sheets of aluminum foil with cooking spray. Evenly distribute the potatoes and bacon between them. Sprinkle each with even amounts of the dry ranch packet, using the whole packet. Add salt and pepper.

Add a TBLS. of margarine to each and wrap up tightly. 

Grill 25 - 30 minutes or until potatoes are tender. Let set 10 minutes (still wrapped) after removing from grill.

Serve with sour cream.

Baked Potato Casserole

We love twice baked potatoes at this house. Actually, any kind of potato. Here is a twist from the scoop out version I usually make. You know, where you cut the potato in half after baking them the first time? Instead I cut the potato up into larger bite sized pieces and then baked them the second time. Yum!

I kept the skins on. I scrubbed them well before I baked them the first time. If you prefer them with the skins off, remove them before cutting into bite sized chunks for the second baking.

Ingredients:
8 - 10 medium sized potatoes
2/3 cup cream
3 eggs
1/2 cup butter, melted
1 1/2 cups shredded cheddar cheese
1/3 cup chopped green onions
salt and pepper, to taste
sour cream, garnish

Preheat oven to 400 degrees.

Wrap potatoes in foil. Poke a few holes in them and bake for 1 1/2 hours.

Remove from oven and remove foil. Let them cool just enough so they can be handled and then slice them into larger bite sized pieces. Place them in a buttered baking dish.

In a medium sized bowl, mix cream, eggs, butter. Pour mixture over the potatoes. Sprinkle with green onion, salt, pepper and shredded cheese.

Bake at 400 degrees for another 10 to 12 minutes or until cheese is bubbly. 

Serve with sour cream.

Cheesy Potatoes

I don't normally cook using Velveeta. My guys love it, however. These potatoes turned out to be really good and a nice switch from mashed potatoes. Quick and easy, great for a busy weeknight! I hope your family likes them too.

Ingredients:
4 to 5 large potatoes, peeled and cut into bite sized chunks
1 large onion, diced
8 oz. Velveeta, cut into small cubes
2 TBLS. butter
1/2 cup milk
1/4 cup heavy whipping cream
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. garlic powder

Boil potatoes and onion until the potatoes are fork tender. Drain.

Preheat oven to 350 degrees.

In a small saucepan, combine all remaining ingredients. Cook over medium-low  heat until cheese is melted and sauce is smooth. Pour over potatoes and blend well. 

Pour mixture into baking dish. Bake 15-20 minutes or until sauce is bubbly.

Rustic Garlic Mashed Potatoes

Mmm...mashed potatoes. My dad must have passed on to me, his love for them. There have been times in my life where I have forgone the main dish and just eaten the mashed potatoes. They always have the biggest spot on my plate reserved for them. 


I have so many recipes pinned on Pinterest that I may be 110 before I can get to them all. This is one I have pinned from Better Homes and Gardens. I am sorry to say that I was not too impressed. It is my first potato only crockpot recipe. The cook time of 6 - 8 hours is a bit ridiculous and the potatoes reminded me of the potatoes used in a stew recipe.


With that said, I am glad I at least gave them a try. If you have limited stove space or like the texture and flavor of the potatoes in stew, you will probably really like these. 


Ingredients:
3 lbs. baking potatoes, peeled and cut into 2" pieces
6 garlic cloves, halved
2 (14 oz.) chicken broth
1 cup milk
1/4 cup butter
1 tsp. salt
pepper, to taste


In a crockpot, combine potatoes and garlic. Pour broth over the potatoes. 


Cover and cook on low 6 - 8 hours.


Drain potatoes over a bowl to catch the broth liquid. Return the potatoes to the crockpot. Mash.


In a small saucepan, heat milk and butter until steaming and butter almost melts. Add milk mixture and desired amount of drained broth to get your wanted consistency.


Transfer potatoes to a serving bowl and sprinkle with pepper.

Roasted Parmesan Green Beans

recipe from skinnytaste.com

It is not an easy feat to get my family to eat their vegetables. A hint of green usually results in "the face". Like they have just smelled something bad. So, I have had to be creative in incorporating them into our meals. 


I am up for the challenge and have quite a few recipes coming up to share with you that have fresh veggies as a main ingredient. 


Here is a super easy side dish with a little flair that requires no utensils when eating. I may or may not have had my fair share of these before they actually went to the dinner table. Mmmmm.


Ingredients:
12 oz. fresh green beans, trimmed and dried
2 tsp. olive oil
salt and pepper, to taste
1/4 tsp. garlic powder
1 1/2 TBLS. shredded Parmesan cheese 


Preheat oven to 425 degrees. Line a baking sheet with aluminum foil. Lay beans evenly on the sheet and drizzle with oil. Season with salt, pepper and garlic powder. Toss evenly to coat and then spread the beans evenly again in the pan.

Bake 10 minutes. Shake the pan to turn and bake another 5 minutes.


Remove from oven and sprinkle with Parmesan cheese.

Baked Macaroni & Cheese

This just may be the perfect macaroni & cheese recipe. It is the best I have ever had. My only complaint? I didn't make enough. Between the three of us, it was gone in minutes. I will be doubling the recipe next time and there will be a next time.


Also, a note for the grated cheese. I used 1 cup sharp cheddar and 1 cup medium cheddar. I love the extra flavor sharp cheddar adds. It can be a bit strong on it's own though. The combo of the two cheeses is the perfect blend, in my humble baking opinion. 


Let's get started.


Ingredients:
2 1/2 cups whole milk
1/2 lb. elbow macaroni
4  TBLS. margarine
2 cups grated cheddar cheese, packed
salt & pepper, to taste
1/3 cup plain bread crumbs
cayenne pepper, to taste

Heat the milk in a large saucepan until steamy. Stir in the elbow macaroni. Let come to a boil, then reduce heat to simmer. Cook for 15 minutes or until done. The macaroni should absorb the majority of the milk.


Preheat oven to 400 degrees. When the macaroni is just about done, melt the margarine in a separate saucepan, stir in the grated cheese, salt and pepper. Stir often until the cheese is melted. 


When the cheese has melted and is smooth, add the macaroni and stir until blended. Taste and add more spices if desired.


Place mixture in a baking dish and sprinkle with bread crumbs. Lightly sprinkle with cayenne pepper.


Bake for 20 minutes or until top is lightly browned. Let set for 5-10 minutes after removing it from the oven before serving. 

Bacon Cheddar Potato Salad

I think trying out new side dishes is just as fun as trying out new main dishes. I am not a huge fan of traditional potato salad. I could really take it or leave it. This potato salad, however, I could take the whole bowl! Ok, maybe not the whole thing, as it is quite filling and would be great to bring to any summer get together. Can be made ahead of time and served chilled or room temperature. Did I mention it has bacon?


Ingredients:
8 medium potatoes
1 tsp. seasoning salt
12 pieces bacon, crumbled
2 cups medium cheddar cheese, shredded
16 oz. sour cream
1 tsp. black pepper
3/4 cup mayonnaise
1 tsp. garlic salt
2 tsp. prepared mustard


Peel and cube potatoes. Boil until fork tender. Drain and allow to cool down to warm temperature.


Place potatoes in a large bowl. Sprinkle with seasoning salt and gently mix.


In a separate bowl, whisk together sour cream, pepper, mayo, garlic salt and mustard. 


Add bacon and cheese to the potatoes, stirring gently. Add sour cream mixture to the potatoes and again, gently combine. 


Cover and refrigerate for a minimum of 3 hours before serving.

Mexican Rice

Our local Mexican restaurant has the most amazing menu. I have a hard time choosing what to order as it is all delicious. No matter what I do finally decide on, I always take an a la carte Mexican rice home. They have the best rice, a little drier with all the right seasonings. 


I have been trying for about a year now to replicate it. I made some pretty fantastic rice dishes but none close enough. Until this one. In fact, without blowing my own horn here, I think this one is a little bit better. Now I can have it whenever I want!


Ingredients:
2 TBLS. olive oil
2 cups long grain rice
1 yellow onion, finely chopped
2 garlic cloves, chopped
3 cups chicken broth
2 cups fresh tomatoes, diced
1 1/2 tsp. cumin
3/4 tsp. chili powder
1 tsp. salt


Heat oil in a large skillet and brown rice over medium heat. Add chopped onions and garlic. Saute for about 5 minutes, stirring frequently.


Add chicken broth, tomatoes, cumin, chili powder and salt. Bring to a boil. Reduce heat, cover and simmer until rice is tender and liquid has been absorbed, about 20 minutes. Fluff rice and cover fir an additional 5 minutes.


*If you like your rice a little less tender, reduce simmer time to 15 minutes and do not fluff and cook for the additional 5 minutes.

Paula's Cheese Biscuits

Poor Paula is getting a bad rap these days. Love or hate her, Paula Deen can cook. I have pinned or bookmarked almost her entire site of recipes and continue to adore her. I have yet to find a recipe of hers that wasn't incredible.


Including these biscuits. I am much more of a biscuit girl than a roll kind of girl. I could serve them with every meal and often make a big batch so I can have them for breakfast the next morning. These biscuits are light and fluffy and crumble in your mouth. Mmmm....


Ingredients:
1 cup buttermilk
1/4 stick butter, melted
3/4 cup grated sharp cheddar
1/3 cup shortening
1 tsp. sugar
1/2 tsp. salt
1 tsp. baking powder
2 cups self rising flour


Preheat oven to 350 degrees.


In a medium bowl, mix flour, baking powder, sugar and salt together, using a fork. Cut in shortening until it resembles cornmeal. Add cheese. Stir in buttermilk all at one time, just until blended. Do not over stir! Drop by tablespoons full, or use and ice cream scoop, onto well greased baking sheet. Brush dough with melted butter. 


Bake 12 to 15 minutes. 

BLT Pasta Salad

It's finally that time of year where we spend as much time outdoors as we can. Soaking up the sun, breathing in the fresh air and having cookouts with family and friends. Sometimes it's not all that easy to find a dish to bring to a cookout that can handle being left out in the heat for any period of time. This pasta dish can. In fact, it tastes it's best when served at room temperature. That makes it great for traveling too! 


Ingredients:
12 oz. pasta (I used bow-tie)
1/2 cup milk
12 oz. bacon
3 medium tomatoes, cut into chunks
1 clove garlic, minced
salt and pepper
1/2 cup mayo
1/4 cup sour cream
4 TBLS. chopped chives
5 cups chopped Romaine hearts


Cook pasta according to package directions. Drain and toss with milk in a large bowl. Set aside.


Cook the bacon until crisp. Drain on paper towels. Discard all dripping from the pan except 3 TBLS. Add chopped tomatoes and garlic to the pan with the bacon drippings and toss until warmed through. Season with salt and pepper. 


Crumble bacon into bite size pieces, setting aside 1/4 cup for garnish. Toss the remaining bacon and the tomato mixture into the pasta. 


Mix mayo, sour cream and 3 TBLS. of the chives with the pasta until well combined. Season again with salt and pepper. Add Romaine hearts and toss again to coat. Garnish with the reserved bacon and chives.


You can serve this right away or refrigerate until meal time. I made this a day ahead of time, refrigerating it and then bringing it to room temperature before serving. It also tastes great cold though. 

Dill Pickle French Fries

Oh how I love dill pickles. On burgers, with peanut butter or straight out of the jar. I also love french fries, so the pairing of the two only made sense. If they can make dill pickle potato chips, why can't I make french fries? Unlike the over-processed flavor of the chips I have tried, these have only a hint of dill flavoring. Just enough to make them tangy and addictive. I was really happy with how these turned out. Super easy too!


Ingredients:
15 oz. package of thin (unseasoned) french fries
1 TBLS. vinegar
1/2 tsp. garlic powder
1/2 tsp. ground mustard
1/2 tsp. cumin
1 tsp. dill weed
1/2 tsp. salt


Preheat oven to 450 degrees.


In a large bowl, whisk together vinegar, mustard, garlic powder, cumin, dill weed and salt.


Add french fries and toss until evenly coated.


Bake on cookie sheet for 20 - 25 minutes, turning once half way through cooking time.


Yum!

Twice Baked Potato Casserole

A single bite of this casserole and it immediately went to my favorites pile. If you like twice baked potatoes, you will love this. Not quite as much fuss as filling single potatoes but with all the flavor and texture. The only sound around the table will be the "mmms" that follow each bite. 


This is definitely the loaded version of the twice baked potato. Feel free to tone yours down a bit by using low fat cream cheese, sour cream and grated cheese. 


Ingredients:
5 lbs. russet potatoes
8 - 10 slices bacon
8 oz. cream cheese
1 stick unsalted butter
1 cup sour cream
1/4 cup chives, minced
2 1/2 cups grated cheddar cheese (I use medium cheddar)
2 TBLS. kosher salt
1/4 tsp. black pepper


Preheat oven to 350 degrees. Peel potatoes and cut into 1" chunks. Place in a large saucepan and add water to cover by 2". Cook until fork tender, about 20 minutes. Drain and return to pan. Cover and set aside.


Cook bacon to desired crispiness and drain on paper towels. Let cool slightly and crumble.


Mash potatoes well. Add cream cheese, butter and sour cream. Stir until well mixed and potatoes are fluffy.


Add the chives, 2 cups of the cheddar cheese, half the bacon. Salt and pepper. Stir well.


Butter a baking dish and transfer potatoes. Top with remaining 1/2 cup of cheese, or if you are like me, add enough to mostly cover the top. 


Bake about 30 minutes, or until cheese is melted on top. Remove from oven and top with remaining bacon. 


Then prepare yourself for some major goodness!

Snicker Salad

Snickers. If there are any in the house, I will find them, eat them and leave not one crumb behind. They taunt me, they call my name...my favorite candy bar ever. 


This completely satisfied my sweet tooth without being overwhelming. Something about the combo of the creamy whipping with the crunchy apples and gooey snickers. Go ahead and lick your screen now, no one is looking.


Ingredients:
16 oz. Cool Whip, thawed
1 pkg. (small) instant vanilla pudding
1 cup milk
8 - 10 green apples
frozen snickers (2 bags of minis)


Mix package of instant pudding with one cup of milk. Let chill while chopping snickers.


Chop frozen snickers into bite size pieces. I cut the minis into fourths.


Chop green apples into bite size pieces.


Fold 8 oz. of Cool Whip into pudding. Taste and add additional amounts (up to 8 oz. more).


Add apples and snickers into pudding mixture.


Serve cold.

Melt in Your Mouth 7-Up Biscuits

recipe from monstermama.blogspot.com

I think one of the biggest things that defines a foodie is our ability to look at a recipe or pantry full of cooking supplies and come up with an idea or alteration out of thin air. I don't know who originally decided that 7-Up and some Bisquick would make some of the most amazing biscuits ever, but I am glad they did. 

I made these on a whim. I didn't alter the recipe in any way because amazing is amazing. These were in fact so good, that John asked me to make them twice in one week. They melt in your mouth and only take a few minutes to mix up a batch. Don't take my word for it, go mix up a batch and see for yourself. 

Ingredients:

2 cups Bisquick

1/2 cup sour cream

1/2 cup 7-Up

1/4 cup melted butter

Preheat oven to 450 degrees.

Cut sour cream into your Bisquick, then add 7-up. It will foam up for just a few seconds, don't worry, that's part of the magic here. Mix to form a soft dough.

Sprinkle your counter with Bisquick, then coat your fingers with some too. Add your dough and pat it out, adding more Bisquick to your fingers as often as you need to (even sprinkling some on top of your dough) to keep them from sticking.

Melt butter and pour it into a 9" square baking dish or in my case a round cake pan. Cut up your biscuits and arrange them on top of the melted butter with them touching each other. If you don't have a round cookie cutter, you can use the top of a plastic cup. Sippy cups work great!

Bake 12-15 minutes or until tops are golden brown.

Be ready for some soft, buttery melt in your mouth biscuits!

Homemade Cheesy Garlic Bread

Not that long ago I posted this recipe for homemade garlic bread with the secret ingredient, honey. I loved this recipe, but John did not so I tried another version. Again, I thought these very good, but John, not so much. So I will share it with you but will be trying to find that right combo that both of us like. If you have a tried and true recipe, please share!


Ingredients:
1 loaf Italian bread
4 TBLS. butter, softened
1/2 TBLS. minced garlic
1/2 cup freshly grated Parmesan cheese
1/2 cup shredded mozzarella
oregano


Slice loaf of bread in half, lengthwise. Mix garlic into softened butter. Spread evenly on both open faced sides of bread. Sprinkle with Parmesan cheese, then mozzarella and oregano.


Bake at 350 degrees for about 10 ten minutes. Turn oven to broil and broil just until cheese begins to brown. 


Cool slightly, slice and enjoy!

Parmesan Roasted Potatoes

Potatoes and cheese...yes please! These potatoes are light and tasty. A great side for almost any meal. If you can't find Dutch yellow potatoes at your local grocer, any potatoes will do. Just adjust your roasting time more or less, depending on the type you choose. Test with a fork about 1/2 way through the cooking time to help prevent them from becoming over cooked.


Ingredients:
8 - 10 baby Dutch yellow potatoes
5 - 6 tsp. grated Parmesan cheese
1 TBLS. olive oil
garlic powder, to taste
sea salt and black pepper, to taste
fresh chopped parsley (garnish)


Preheat oven to 350 degrees. Spray 9 x 13 inch baking dish with non stick spray. Set aside. 


Boil potatoes for 5 - 6 minutes, drain and cool.


Once cooled, slice into fourths and combine with Parmesan cheese, olive oil, garlic powder, salt and pepper. Mix well and place in prepared baking dish.


Roast in oven for 30 - 35 minutes, testing for tenderness with a fork. Re-season with spices if needed. Garnish with fresh parsley before serving.


Delish!

Make Your Own Restaurant Style Garlic Bread

Good morning, friends! 

A recipe I am always experimenting with is garlic bread/garlic sticks. One, I am a starch nut and two, all three of us love our garlic and bread. Often times when I am at a restaurant, while I am savoring all the good flavors, I am also trying to figure out what ingredients they have used. All it takes is an extra ingredient, or two, to really make some breads mouth watering. You know what I mean, right? Right.

Some garlic breads are sweeter than others and I think I have found out why. Honey. Simple as that. Adding a little honey gives your bread just enough sweetness to compliment both the garlic and the cheese. Don't knock it until you try it! 

Here is a quick, easy recipe if you want to give it a try.

Ingredients:

1/4 cup margarine, softened

1 tsp. fresh minced garlic

1 cup shredded mozzarella cheese

1 prepackaged pizza crust

1 tsp. honey

Preheat oven to 450 degrees.

Combine butter and garlic. Spread over pre-made crust. Top with mozzarella cheese. Drizzle with honey.

Bake 10 -15 minutes, or until cheese is golden brown and melted. Slice and enjoy!

Homemade Garlic French Fries

I have a serious weakness for starches, particularly any type of potatoes. I can easily forgo the rest of the meal and just eat mashed potatoes or french fries. I don't, but the temptation is always there. 

These homemade fries were great! Nothing like a fresh steaming plateful right out of your own oven. Slightly crunchy on the outside with a soft center. With a side of ranch dressing...major goodness.

Ingredients:

6 gloves garlic, minced or pressed

5 Tbls. olive oil

4 Russet potatoes, each cut into 10 - 12 wedges (I used my Pampered Chef crinkle cutter)

3 Tbls. cornstarch

1 tsp. coarse salt

1-1/2 tsp. ground pepper

1/4 tsp. cayenne pepper

Preheat oven to 450 degrees.

Combine olive oil and garlic in a large bowl, stirring until well blended. Sifting out the garlic as much as you can (leaving it in the bowl), transfer oil to a baking sheet. Coat sheet evenly with the oil. 

Add cut potatoes to the garlic left in the bowl. Toss potatoes to coat with the garlic. Plastic wrap the bowl and microwave 5 -7 minutes or until the potatoes are translucent around the edges. Shake the bowl to mix up the potatoes about halfway through microwaving.

Combine the cornstarch, salt, pepper and cayenne pepper in a small bowl. Pour over the hot potatoes and mix (toss) well, coating the potatoes as evenly as possibly. Try not to stir them as the fries will break apart.

Arrange the potatoes in a single layer on oil prepared baking sheet. Bake until golden brown and slightly crispy on the edges, around 35- 40 minutes. Turn at least once during cooking. 

Serve hot with your favorite dipping sauce. YUM!

Red Lobster Cheese Garlic Biscuits

I have been making these biscuits regularly for at least 10 years now. My grandma gave me a cookbook, a fair cookbook, that has this recipe and since I loved Red Lobster back then, I decided to try these. I now see they are all the rage on food blogs and Pinterest. There are many varied versions of them, however. I have tried a lot of them, in fact we tried another last night, but this one is still my favorite. The others call for extra steps or lesser or greater amounts of ingredients and I find them either overkill or lacking in flavor, so I decided to share my version. They are SO simple to make and are a huge hit with everyone! I have yet to find a person who doesn't like them.


These go great with any meal. If you have room for them on your Christmas menu, I highly recommend them!


One of my favorite things to do is to have them for breakfast the morning after I have made them. Pop them in the microwave for about 15 seconds. YUM! I am having one right now...


Ingredients:
2 cups Bisquick
2/3 cups milk
1/2 cup shredded cheddar cheese (I use medium cheddar)
1/2 cup butter
1/4 tsp. garlic powder
3/4 tsp. dried parsley flakes


Mix Bisquick, milk and cheese until soft dough forms. Beat vigorously for 30 seconds. Drop dough by spoonfuls onto greased cookie sheet. Bake 8 to 10 minutes at 450 degrees (until tops are golden brown). 


Melt butter in microwave. Add garlic powder and parsley flakes and mix. Brush butter mixture over warm biscuits (right out of the oven). 


Makes 12 biscuits.