Garlic Cheese Bread

I got this recipe from one of those copy-cat recipe books. This is supposedly the Black Angus Garlic Cheese Bread Recipe. I don't know how much this recipe tastes like the stuff from Black Angus, but it is so good! I'm made it twice now, the first time following the recipe exactly, and we thought it was too much topping. So, the second time, I halved the recipe and it was just perfect for my two halves of French Bread. I thought it was much better with less, so those are the instructions I'm posting. It's similar to Pioneer Woman's Olive Bread, also posted on the site, but without the olives for all you olive haters out there.

1 loaf french bread
1/4 cup butter
1/2 cup shredded jack cheese
1/2 cup shredded Asiago cheese (I just used a pizza blend here.. couldn't find Asiago that day at the grocery store)
1/2 cup mayonnaise
1/2 bunch green onions, chopped
1 clove garlic, minced

1. Split french bread loaf into halves horizontally.

2. Mix butter, cheeses, mayonnaise, green onions and garlic in a bowl, blending well. Spread the
cut side of bread with spread.

3. Bake at 350 degrees for 7 minutes, then place under broiler about 3 minutes longer. (I found mine needed longer under the broiler to get that nice broiled look... more like 5 minutes. Just watch it carefully) Cut into slices and serve.

Creamy Lemon Bars

I've had this recipe in my "must try" pile for quite some time now, and I finally got around to making it today for dinner group. And may I just say, "you're welcome." I sacrificed the two pounds I finally lost last week just to bring you this. Granted, I didn't have to eat half the pan, but it really was completely unavoidable. They had to be eaten, and it was just as easily done by me than someone less deserving of these remarkably beautiful bars. Remember that Lemon Cheesecake I raved over back at Thanksgiving? This is a simpler, quicker version that will satisfy that same lemon craving. These are creamy, refreshing, and simply perfect.

I found the recipe on a site I like to peruse quite a bit, The Daily Bite. The original recipe is enough for a square pan, but really, that's laughable... that's about enough for my breakfast. So, I've taken the liberty of doubling the recipe for you. Again, you're welcome.

40 Nilla Wafers, finely crushed
1 cup flour
1/2 cup firmly packed brown sugar
1/2 cup cold real butter

2 pkgs. (8 oz.) cream cheese (you can use 1/3-less fat cream cheese)
1 1/2 - 2 cups granulated sugar ( I used a full 2 cups, but I think you could get away with less)
4 eggs
4 Tbsp. flour
6 Tbsp. grated lemon zest, divided
1/2 cup fresh lemon juice (definitely go fresh if you've got it)
1/2 tsp. Baking Powder
powdered sugar

Preheat oven to 350ºF. Line 9x13 inch square baking pan with foil, with ends of foil extending over sides of pan. Spray lightly with non-stick spray and set aside. (The foil isn’t too pretty, but it makes clean-up and cutting the bars a cinch!)

In a bowl, combine Nilla Wafer crumbs, flour and the brown sugar. Chop butter into small pieces and then cut into crumb mixture with a pastry blender. If you don’t have a pastry blender, just use 2 knives, or even your fingers to break up the butter until mixture resembles coarse crumbs. Press crumb mixture firmly onto bottom of prepared pan. Bake 15 min.

While crust is cooking, beat cream cheese and granulated sugar with electric mixer on medium speed until well blended. Add eggs, 4 Tbsp. flour, and baking powder; mix well. Blend in 2 Tbsp. lemon zest and lemon juice and then pour mixture over crust.

Bake 25 to 30 min. or until center is set. (Mine didn't brown at all... but the center was completely set after 25 minutes) Cool completely. Cover and refrigerate at least 2 hours, but preferably overnight. These bars improve with time. Sprinkle with powdered sugar and remaining grated lemon peel just before cutting into squares to serve. Store leftover squares in refrigerator. (As if you'll have leftovers!)

Key Lime Pie

1 tablespoon grated lime zest
1 cup fresh lime juice
1 (14 ounce) can sweetened condensed milk
1 (3.5 ounce) package instant vanilla pudding mix
1 (8 ounce) container frozen whipped topping, thawed

DIRECTIONS
In a large bowl, mix together lime rind, lime juice, and condensed milk. Whisk in pudding mix and allow to set up 5 minutes. Fold in 8 ounce tub of whipped topping. Pour mixture into pastry shell. Chill at least 2 hours before serving. Garnish with additional whipped topping if desired.


Graham Cracker Crust

1 1/2 cups finely ground graham cracker crumbs
1/3 cup white sugar
6 tablespoons butter, melted

DIRECTIONS
Mix graham cracker crumbs, sugar, melted butter or margarine, and cinnamon until well blended . Press mixture into an 8 or 9 inch pie plate.
Bake at 375 degrees F (190 degrees C) for 7 minutes. Cool. If recipe calls for unbaked pie shell, just chill for about 1 hour.

Brown Sugar Cream Cheese Frosting (for pumpkin and carrot cakes)

OK... here's the awesome frosting I used on the quick pumpkin cupcakes. The recipe is from Allrecipes. I love this stuff. I think it would be great on carrot cake, or pumpkin bread... the brown sugar in it gives it a really warm flavor that would complement those kinds of baked goods. A little note, though... do not overbeat frosting with whipping cream! I've ruined many a frosting by letting my whipping cream get overbeaten. Make sure it's really cold when you beat it and once you have your stiff peaks, stop immediately! Otherwise, your frosting gets runny. This stuff was sturdy enough for me to pipe on the cupcakes.

1 cup whipping cream

1 (8 oz) package cream cheese

2/3 cup packed brown sugar

1 teaspoon vanilla

In a large bowl, combine cream cheese, brown sugar and vanilla. Beat just until soft and creamy, but don't overbeat the cream cheese.

In a separate bowl, whip cream to soft peaks, then fold into cream cheese mixture.

You may have to refrigerate for a few minutes for the frosting to stiffen up enough to pipe on cupcakes.

Quick and Easy Pumpkin Cupcakes

I know we have a similar recipe here on the blog, but I tried this one out for Dinner Group a couple months ago and these were one of my new favorite cupcakes. I found it here, one of my favorite foodie sites. Simple, easy, fast, and so good. I frosted them with a Cream Cheese frosting that was so good! But if you didn't want to frost them, you could easily add some mini chocolate chips to dress them up a little. If you're in a pinch, try them... they're no fail!

Makes 24 cupcakes
1 package spice cake mix
1 15 oz. can pure pumpkin
3 large eggs
1/3 cup vegetable oil
1/3 cup water

1. Preheat oven to 350F.

2. Paper-line or grease 24 muffin cups.

3. Blend cake mix, pumpkin, eggs, oil and water in a large mixer bowl until moistened. Beat on medium speed for 2 minutes.

4. Pour batter into prepared cups, filling evenly.Bake for15-20 minutes, or until a wooden pick inserted in the center comes out clean. Cool in the pans on wire racks for 10 minutes, then remove to wire racks to cool completely.

Tropical Chicken Pizza

Alright you guys...I have to tell you about the best pizza ever! We had it at Boston Pizza...and after spending $30 on a medium, we decided we could make it ourselves. And I'm telling you, it's so good that I make it at least once a week (I'm not one for variety in my life)

Here's what you need:

• 1 pizza crust (you can use already made, or make your own)
• 1/2 jar of Alfredo sauce (you could make your own...but that's too much work for me)
• Mozzarella Cheese - as much as your little heart desires
• Cheddar Cheese - also as much as you like
• 1 can of Pineapple tidbits, drained
• Real Bacon Bits
• Chicken - cooked and cubed
• 1 Tbsp. Frank's Hot sauce - or comparable buffalo style sauce (not Tabasco)

Here's what you do:

Place the pizza crust on a cookie sheet or pizza pan. Spread 1/2 jar of Alfredo sauce all over it. Top with mozzarella cheese. Toss cubed chicken in hot sauce and put on pizza, along with pineapple and bacon bits. Bake at 400 for 20-25 minutes. (it could be less if you buy a pre-made crust....just check the label) Remove and let rest for 5 minutes. Enjoy!

Karen's Pork Chops

I love these because they're super easy and very tasty. I'm not a big fan of anything sweet and sour, but these are just a hint of sweet and taste great. I made them when Jen and family were in town and everybody loved them. I will note that the sauce is very runny. I haven't figure out how to thicken it up, other than with some cornstarch after the chops have finished baking, but the sauce is plenty tasty runny. And it works great over rice.

6-8 Pork Chops
1/4 cup soy sauce
1/4 cup chili sauce
1/4 cup honey
1-2 Tbsp. Worcestershire Sauce (optional)

1. Preheat oven to 350°F. Grease 9x13 pan.

2. Place chops in baking dish. Combine sauce ingredients and pour over chops.

3. Bake uncovered for 30-60 minutes. Pork is completely cooked when the internal temperature reaches 160°F. (My chops are usually done around 35-40 minutes.)