PREP: 10 mins
COOK: 15 mins
READY IN: 25 mins
1 (8 ounсе) loаf Frеnсh brеаd
1/3 сup grаtеd Pаrmеsаn сhееsе 1/2 сup buttеr, softеnеd
2 tаblеspoons gаrliс powdеr
1 tеаspoon driеd pаrslеy
1. Prеhеаt ovеn to 375 dеgrееs F (190 dеgrееs C).
2. Cut brеаd into 1-inсh thiсk sliсеs, without сutting аll thе wаy through thе loаf.
3. Mix Pаrmеsаn сhееsе, buttеr, gаrliс powdеr, аnd pаrslеy in а smаll bowl.
4. Sprеаd mixturе bеtwееn sliсеs of brеаd аnd ovеr thе top of thе loаf.
5. Wrаp loаf in аluminum foil, lеаving thе top pаrtiаlly unсovеrеd.
6. Bаkе in prеhеаtеd ovеn until buttеr is mеltеd аnd brеаd toаstеd, 15 to 20 minutеs.
Check It Out!
1 – boxed brownie mix (13 x 9 in) plus
ingredients to prepare the mix (eggs, oil & water)
1/2 – cup Great Value graham crackers, crushed
3/4 – cup semi sweet chocolate chips
1 1/2 – cups Great Value mini marshmallows
1 – cast iron skillet (measuring 11 – 12 inches)
Great Value churn style vanilla ice cream
Start by heating your outdoor grill to 325 degrees. Brush oil into a 11 -12 inch cast iron skillet. Prepare brownie mix according to package directions (adding the eggs, oil & water). Pour the batter into the skillet.
Add the graham cracker crumbs and place on the grill to bake. Bake for 25-35 minutes at 300-325 degrees with the lid closed. Avoid opening the lid to check the brownies during this time so the heat stays inside and creates an oven effect. Test with tooth pick, don’t over cook, but make sure the brownie is more than half way cooked.
Remove from grill and add the chocolate chips and then the mini marshmallows. Make sure not to overcrowd the pan with marshmallows, because the marshmallows will swell up and puff during heating.
Place skillet back on the grill and cook until the marshmallows are lightly brown about 3-5 minutes. Run a knife along the edge to test brownie without disturbing marshmallows. If the brownies do not brown fast enough on the grill you can place them under your oven broiler for 1-2 minutes (watch closely to prevent burning).
What you’ll need for approx. 24 Jalapeno Cornbread Poppers:
12 Med/Large fresh Jalapenos
1 Box of Cornbread Mix (Use Honey variety for the sweetness)
1 1/2 Cup Shredded Cheddar (1 cup for the batter..1/2 cup for sprinkling)
1 Cup Corn..fresh OR canned is just fine
Slice each jalapeno down the center and carefully remove all the seeds and veins..set aside
In a medium bowl, mix up the Cornbread batter according to the box instructions, add in the Corn and 1 cup of the Cheddar.
Fill each Jalapeno half with some batter! Eh-hem, don’t over fill them! 😉
Sprinkle them all with the remaining 1/2 cup of Cheddar.
Place them on a baking rack & sheet pan, bake them at 350 for about 15-20 minutes, or until the Cornbread is firm and cooked through. They will be puffed and cheesy too!
Let them cool cuz they’re HOT!
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for a lot more delicious recipes like this one!
Memorial Day Bundt Cake
- 1 box Betty Crocker® SuperMoist® white cake mix
- Water, vegetable oil and eggs called for on cake mix box
- Red food coloring
- Blue food coloring
- 1 (12 oz) can Betty Crocker® Whipped Fluffy White Frosting
Heat oven to 325°F. Generously grease a 12-cup tube cake pan. Make cake batter as directed on box. Pour 1 cup of batter into a bowl and add the red food coloring, mix well. Pour another cup of the batter into a bowl and add the blue food coloring, mix well.
Pour the red cake mix into the bottom of the greased pan. Carefully pour the white batter over the red batter in pan. Then carefully pour the blue batter over the white batter.
The blue batter does not need to cover the white batter completely. It looks better if it just forms a ring in the center of the white batter. When you add the batter, do not mix with a spoon. Just pour it in so the colors don’t mix but rather, just rest on top of each other in the pan.
Bake as directed on box or until toothpick inserted in center comes out clean. Cool 5 minutes. Turn pan upside down onto cooling rack that is placed over a cookie sheet. Cool cake completely, about 30 minutes.
Once cake is cool, equally divide the frosting into 3 bowls. Microwave the white frosting for a few seconds on high until it is smooth enough to drizzle over the cake. With a spoon, drizzle the white frosting back and forth around the whole ring in a striping pattern until you use it all.
Then microwave one of the other bowls. Before drizzling, mix in a few drops of blue food coloring. Then drizzle over the cake, scattering back and forth. Repeat with the red food coloring, making sure you can see the red, white and blue colors. Add sprinkles if desired. Set cake aside to dry.
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If anyone wants to make me these in, let’s say about a month…FEEL FREE! #Yummy
- 4 whole Russet Potatoes, Cleaned
- 6 slices Nueske’s (or Your Favorite) Bacon
- 3 Tablespoons Unsalted Butter, melted
- 1 teaspoon Salt To Taste
- 1 teaspoon Cracked Black Pepper, To Taste
- ¼ pounds Ground Beef, Browned
- ½ cups Great Blue Cheese, I Used Hook’s Blue Paradise
- Begin by preheating your oven to 400 F. Poke the top of each potato with a fork and place on a baking sheet. Cook in the oven for 1 hour. Once cooked, remove potatoes from the baking sheet and place them on a plate to cool for about 15 minutes.
- Cook your bacon in a skillet on low heat for about 15-20 minutes. The low and slow process, in my opinion, is the only way to cook bacon as it really yields perfect bacon every time. Remove the bacon from the skillet and drain it on some paper towels before you crumble it.
- Once your potatoes are cooled, use a sharp bread knife and cut them lengthwise. For each potato you’ll have three long segments—two nice rounded sections, one from each side for the skins and one thin cutout from the center. Place the middle slice in a bowl for later use, such as breakfast the following morning. Or heck for that matter, add some butter, salt, and cream, and make some rustic mashed potatoes.
- Continue this cutting process with the rest of the potatoes. You should then have 8 skins. With a small spoon, carefully scoop out about 70 percent of the potato. You still want some potato near the skin, to hold the structure of your boat.
- Next, melt your butter in the microwave. Get your broiler heated to high. Brush the butter on the inside and outside of each potato skin and place them back onto the baking sheet. Season the inside of each skin with salt and pepper.
- Place them under the broiler for 8-10 minutes until the insides get a bit crispy from the melted butter. Pull them out of the oven and place generous amounts of the cooked ground beef into each skin, topping with bacon pieces and about one tablespoon of blue cheese for each skin. Place these back under the broiler for about 3-4 minutes until the cheese is nice and bubbly. Carefully remove from the oven, top with just a bit more blue cheese, and get ready for a flavor of explosion.
- Serve on a platter and have your guests dig in. The subtle crisp from the exterior of the potato skin, with the tenderness of the potato on the inside will satisfy your french fry craving. Then your burger fix comes in with just the right balance of bacon and sharp creaminess from the blue cheese. Small in size and packed with flavor, these skins definitely satisfied my craving for a burger. If you are a fan of blue cheese on your burger, definitely make these. You will be happy you did!
Bacon, Egg, & Cheese Breakfast Goodness
Looks delicious right?? I know I know LOL It’s really simple too!
1 can crescent roll dough, 8 count
1 cup of shredded Colby and monterey jack cheese
8 slices of fully cooked bacon
Step 1: Preheat oven to 375 F degrees. Scramble your eggs on stove top. Lay out crescents on a parchment lined pizza pan or try foil on pan
Step 2: Add your cooked bacon, either cook it yourself or buy the kind that’s already cooked
Step 3: Add about 1/3 of your cheese.
Step 4: Add your scrambled eggs and a third more of your cheese and fold crescents over.
Step 5: Add the rest of your cheese to the top and bake for about 15 minutes or until crescents are done
and golden brown.
Your finished product:
Also try to slip some veggies in there like peppers or tomatoes!