Quick Snack – Cheesy, Garlic Pull Apart Bread

This is a recipe that I came across that I modified to fit our families taste. It’s quick, easy and something my boys ask for all the time!

Cheesy, Garlic Pull-Apart Bread

Ingredients

  • French loaf bread dough (refrigerated, bought kind)…although, if you’re really ambitious, you could make your own bread dough…I’m not
  • 4 tablespoons butter (1/2 stick)
  • 1 cup shredded cheese of choice (I used a tad more, my family loves cheese…and hey, it’s dairy month, so go ahead, throw in 2 cups!)
  • garlic to taste (I used 1 1/2 teaspoons of minced garlic)

Take two bread loaf pans and place 2 tablespoons butter in each. While preheating oven to 350*, let the butter melt in the pans. Take out when butter is melted.

Preparing the pans…

Mix together cheese and garlic. Cut bread dough in half (I’d suggest removing it from it’s package first, but to each their own), slice up each half into bite-sized pieces, dip in cheese/garlic mixture and throw in the pan. Repeat with other half in other pan.

All ready to go!

Bake at 350* for 17 minutes or so, watch for dough to turn nice and golden on top.

Definitely a home-run here!

Flip out of the pans and enjoy! So very, very yummy!!!

Gooseberry Patch Recipe #8 – Gluten-free Peanut Butter Cookies!

On Sunday, Mark and I were ushers/greeters for church…and so I thought it would make sense for us to bring treats for our Fellowship Time after church. I decided to bake some cookies, but didn’t know what my second choice should be, since I knew that there was at least one church member who followed a gluten-free diet. (Not that I had to supply something special, but I wanted too.)

And there, in my “Dinners on a Dime” cookbook was the recipe I’ve been looking for! It’s a super easy, super simple peanut butter cookie recipe, minus any flour. And according to my husband, they are delicious! (I’m not a peanut butter fan. I know, don’t throw your Jif at me!)

Anyway, enjoy this simple gluten-free cookie recipe. And it’s very economical (as long as peanut butter prices stay reasonable, but resources tell me that it might go up in the coming weeks/months. Just a heads up!).

Magic Peanut Butter Cookies

Ingredients

Simple as this!

  • 1 c. sugar
  • 1 c. creamy peanut butter
  • 1 egg, beaten
  • 1 t. vanilla extract

Mix sugar well with peanut butter, add remaining ingredients. Drop by teaspoonfuls onto ungreased baking sheets. Bake at 350 degrees for about 10 minutes, until cookies are puffed and golden. Cool; remove from baking sheet. Makes 2 dozen.

Make sure to mix your peanut butter and sugar well...doesn't take long!

My cost analysis for these cookies? Sorry, can’t give you one…I had all the ingredients on hand! :) YAY!

Great cookies, so easy and gluten-free!

Pin It

Wordless Wednesday – Butter

It’s been a few days since I posted last…life has been on a roll again! When I say there’s never a dull moment here, I truly mean it! I’ll explain later, but for now, enjoy this photo:

The other day I opened the fridge, and was greeted with this:

Hmmm...wonder if this is a hint?

 

 

Call me crazy, but I believe someone may have been playing in the fridge! And for my dairy friends, half the sticks are real butter, half are the “other” kind. I don’t use real butter for George’s stuff, but Boss Man insists on it! :) We’re a mixed house like that.

Today, I’m linking up with Katie over at Pinke Post for Wordless Wednesday. Go check her out and give her a follow, she’s amazing! (And a fellow Prairie Mama!)

And the Winner is…

Laine!

You were lucky post number 9, which was the random number selected by random.org.

Thanks, Laine, for entering and leaving a comment! Hope you enjoy the cookbook, and I certainly hope Logan enjoys the meals! :) If you could just message me your address, I’ll be happy to put it in the mail for you! Enjoy!

By the way, this was so much fun, I’ll be giving away another cookbook in a few weeks! Not only that, but once I finish sharing 10 recipes from the Gooseberry Patch cookbook, I’ll be giving away a few of those as well! Sounds like a great reason to stick around and read more, eh? I thought so.

Stay tuned!

Time to Get Cooking

As some of you know, I am part of a group of women called The Real Farmwives of America. I’m not sure how I was blessed to be asked to join such an amazing group, but I’ve enjoyed every minute of it. And now it’s time for me to ask all of you to help with something…

The Real Farmwives of America are in the kitchen this summer with Gooseberry Patch, and it all adds up to a giveaway! So head on over to the RFOA site and vote for which cookbook I should cook from. I will share 10 recipes from that cookbook, and when I’m done with those 10 recipes, I’ll give away a cookbook!!! So cool, right?

So head on over, right now, and help pick which cookbook I should share with you. I promise, no matter which book you pick, there will be GREAT recipes in there!

Simple Rhubarb Cake Recipe

Alrighty, folks…here it is, my first actual recipe post! (I did these flowers for Mother’s Day, but it was more of a craft than a recipe.)

Since I’ll be teaming up with Gooseberry Patch Cookbooks and The Real Farmwives of America and Friends, I better get my apron on and get to practicing my skills, so that some poor soul doesn’t end up following me into kitchen chaos!

My first recipe will be a super simple rhubarb cake. Here are the ingredients:

3 cups rhubarb, cut into 1/4 inch pieces

1 cup sugar

1 yellow box cake mix

1 pt. whipping cream (heavy cream)

9 X 13 pan

Yeah, simple, right??? Thought I should start out easy.

Here’s my rhubarb -

I picked 10 stalks, but only used 5 to get 3 cups of rhubarb.

 

 

My ingredients...all lined up! Super simple!

 

 

After you wash and cut up the rhubarb, pour the cup of sugar over the rhubarb and set it aside. (It will help draw the juices out of the rhubarb and make it sweeter!)

3 cups of rhubarb, 1 cup of sugar = yummy!!!

 

 

Then, make your cake mix according to the instructions on the box.

Yellow cake...all mixed up!

 

 

Then, simply sprinkle your rhubarb mixture over the top of the cake. Pour the cream over the top of that. And bake at 375 for 45-50 minutes.

Top off the cake mix with the rhubarb mix.

 

 

Next, pour the whipping cream over the top of it all.

 

 

Bake at 375 for 45-50 minutes...and voila!

 

 

Must have been good, 'cuz my taste tester had to have a whole row!

 

I will warn you, the bottom does end up pudding-like. To serve it all pretty and nice, you would have to serve it upside down somehow. But for now, I’m not at all concerned about presentation, just that it comes out of the oven actually looking like it’s supposed to! Big score for me!

Next I may try something that requires more scratch than box…we’ll see how adventurous I get.

Any suggestions???

Mother’s Day bouquet

It’s Mother’s Day this weekend, and I was hit with an idea last week when a friend of mine (on Twitter, I’ve never met him face-to-face…funny world, eh?) tweeted about an idea of baking cupcakes in an egg shell. It piqued my curiosity. You see, I’m not a baker…and I’m not very crafty, either, although I try to pretend now and then. But these cupcakes made me itch to try it.

But instead of just making a cupcake, I though, why not a bouquet of flowers??? Easter was already over, but Mother’s Day was coming up…so:

Voila!

Awww! Pretty flowers! And yummy!

Now, let me start by telling you that (again) I don’t bake…but that’s going to be changing. But to start off, I decided to use a box cake mix. I need to get my legs under me before I try to fly! ;)

Baby steps for me...I start with a box mix.

And then, I have a dozen eggs (a box mix will give you enough for a dozen eggs and a dozen cupcakes).

These are the eggs, and this is my handy corkscrew.

I used my handy-dandy corkscrew and put a hole in the BOTTOM of the eggs. (Eggs have a pointier end and a rounder end. The rounder end is where the air pocket usually is. If you drill the hole there, then your egg will sink better in part 2.)

Once the hole was made, I peeled back enough of the shell so that you could put the tip of an icing bag in it (or, in my case, the tip of a baggie with the corner cut off!).

My version of a piping bag...it works spendidly, and the clean-up is quick!

I used a toothpick to stir the insides up (breaking the yolk) and then drained out the egg. You can use the egg for the cake mix, make scrambled eggs for the family, or bake away for the rest of the day!

A weapon of mass destruction...mostly just yolks.

I then rinsed the eggs out, and placed them in hot salt water for 30 minutes. Rinse, drain and let dry.

My egg shells, in salt water.

I used a muffin tin, with tin foil inside to help the eggs stand up.

The foil in the muffin tin helps the eggs stand up.

Mix your cake batter up, and fill the eggs about 1/2 full of batter. (Warning: they WILL overflow, but it’s not too tough to clean up, just scrape off the cake, and wipe off with a damp cloth.)

My eggs, standing at attention, awaiting filling.

Bake at 350* for about 20 minutes, or until a toothpick comes out clean.

Yeah, they’re kinda messy, but FUN!

Then comes the fun part!

I took bamboo skewers and craft sticks (we call them popsicle sticks in this house!), and I stuck the eggs on them. I then took paper baking cups and flattened them out a bit. I had the boys color the white ones with bright markers, and I also used some of the colored wrappers. I placed them on the sticks, under the eggs, and presto! A flower!

Not just beautiful, but delicious as well!

You can use different sized cupcake wrappers, depending on the size of your eggs. To make a bouquet, I used a formula can, cut holes for the craft sticks, and just stuck the pointy end of the skewers in the lid. You can decorate the can all fancy-like, or, if you’re like me, you can just be amazed you made it this far and call it good.

Hey, I’m taking this whole Betty-Crocker thing one step at a time, I don’t plan on going all Martha-Stewart as well! :)

Pin It