Karla’s
2018 Favorites!!!!
I came
up with this at Easter time…..a great appetizer!!! Especially if you want everyone to fill up on
bread!
CHEESY
GARLIC PULL-APART BREAD
1 loaf
round artisan bread, I make my own!!
1/2
c. butter, melted OR 1/2 olive oil & 1/2 butter
4 to 6
cloves garlic, minced
2 T.
Freshly Chopped Parsley
1 to 2
c. shredded mozzarella cheese
Place
loaf on a sheet of foil on a cookie sheet. Using a serrated knife, cross
cut bread, making slices every inch in both directions, do not slice all the
way through the bottom of bread.
In a
small bowl, stir together melted butter/oil, garlic, and parsley.
Brush
bread with melted butter mixture, making sure to get inside cuts.
Stuff
each cut with cheese and wrap bread completely in foil, with an additional
sheet of foil to cover the top.
Bake at
350 for about 20 minutes until cheese is melted and bread is warm and
toasty.
I adapted a few recipes and came up with this. Great for camping!
Steve's Favorite Breakfast Casserole in the Dutch Oven
24 oz. package frozen hash browns
1/8 to 1/4 c. oil
1 pound breakfast sausage
4 T. flour
1/2 t. salt
1/2 t. pepper
1/2 t. garlic powder
1/2 t. season salt
3 c. milk
16 oz. can large, flaky biscuits, cut into quarters
2 T. melted butter, for brushing on top when finished baking
In 12" dutch oven coat the bottom with oil and brown the hash browns (don't fully cook).
In another dutch oven or cast iron skillet brown the sausage. Stir in the flour and seasonings to make a roux. Stir in the milk and cook until thickened stirring often. Pour the gravy over the hash brown in the 12" dutch oven. Drop the cut up biscuit pieces over the top of the gravy. Place the lid on the dutch oven and place on top of 10 heated briquettes and 18 to 20 briquettes on top of lid. Bake for about 20 minutes, until the biscuits are golden brown. Brush the butter over the top of the biscuits. Serve.
Can also be baked in a regular oven.....@ 400 for 15 to 20 minutes..
24 oz. package frozen hash browns
1/8 to 1/4 c. oil
1 pound breakfast sausage
4 T. flour
1/2 t. salt
1/2 t. pepper
1/2 t. garlic powder
1/2 t. season salt
3 c. milk
16 oz. can large, flaky biscuits, cut into quarters
2 T. melted butter, for brushing on top when finished baking
In 12" dutch oven coat the bottom with oil and brown the hash browns (don't fully cook).
In another dutch oven or cast iron skillet brown the sausage. Stir in the flour and seasonings to make a roux. Stir in the milk and cook until thickened stirring often. Pour the gravy over the hash brown in the 12" dutch oven. Drop the cut up biscuit pieces over the top of the gravy. Place the lid on the dutch oven and place on top of 10 heated briquettes and 18 to 20 briquettes on top of lid. Bake for about 20 minutes, until the biscuits are golden brown. Brush the butter over the top of the biscuits. Serve.
Can also be baked in a regular oven.....@ 400 for 15 to 20 minutes..
I host the Gardening Gems in September, it is always the
annual Tomato Event!! This is what I came up with this year........
MARINATED TOMATOES
Whisk together in a bowl:
3/4 c. canola or olive oil
1/2 c. red wine vinegar
3 T. fresh chives, snipped
3 T. fresh basil, chopped
3 T. fresh parsley, chopped
1 T. fresh thyme, chopped OR 1 t. dried thyme
1 T. sugar
1 1/2 t. garlic salt
1 1/2 t. season salt
1/2 t. pepper
Then stir in:
20 to 30 cherry tomatoes that have been cut in half
Marinate in refrigerator for at least 2 hours before serving (the longer the better).
Serve with bread or chips topped with Cottage Cheese Dip and then drizzle this and a tomato on top.
MARINATED TOMATOES
Whisk together in a bowl:
3/4 c. canola or olive oil
1/2 c. red wine vinegar
3 T. fresh chives, snipped
3 T. fresh basil, chopped
3 T. fresh parsley, chopped
1 T. fresh thyme, chopped OR 1 t. dried thyme
1 T. sugar
1 1/2 t. garlic salt
1 1/2 t. season salt
1/2 t. pepper
Then stir in:
20 to 30 cherry tomatoes that have been cut in half
Marinate in refrigerator for at least 2 hours before serving (the longer the better).
Serve with bread or chips topped with Cottage Cheese Dip and then drizzle this and a tomato on top.
Kara
shared this recipe with me……I am hooked on this one!!! So yummy!!!
Delicious with the Marinated Tomatoes above!!!
Cottage Cheese Dip
16 oz. cottage cheese
1 c. sour cream
1 c. mayonnaise
8 oz. cream cheese, softened
2 T. chives, snipped (fresh or dried)
1 t. garlic salt, to taste
Mix together. Chill for at least 2 hours. Serve with chips (crinkle chips are the best), veggies, crackers, spread on bread and top with sliced or marinated tomatoes.
Cottage Cheese Dip
16 oz. cottage cheese
1 c. sour cream
1 c. mayonnaise
8 oz. cream cheese, softened
2 T. chives, snipped (fresh or dried)
1 t. garlic salt, to taste
Mix together. Chill for at least 2 hours. Serve with chips (crinkle chips are the best), veggies, crackers, spread on bread and top with sliced or marinated tomatoes.
Along with
my Instant Pot Favorites…..
https://karlasrecipeblog.blogspot.com/2019/01/karlas-instant-pot-collection.html
I almost forgot one....
Diane Brinkerhoff shared this Betty Crocker recipe with us on the 4th of July. It is very addicting and messy!! But so worth it!
Golden Graham S'mores
8 c. Golden Grahams™ cereal
5 1/2 c. miniature marshmallows, divided
1 1/2 c. milk chocolate chips
5 T. butter or margarine
1/4 c. sugar
1 T. water
1 t. vanilla
Grease 13x9-inch pan with butter. Measure cereal into large bowl.
Reserve 1 cup of the marshmallows. In 3-quart saucepan, heat remaining 4 1/2 cups marshmallows, the chocolate chips, butter, sugar and water over low heat, stirring occasionally, until completely melted. Remove from heat; stir in vanilla. Pour marshmallow mixture over cereal in bowl; stir until evenly coated. Stir in remaining 1 cup marshmallows.
Press firmly in pan. Cool at least 1 hour until firm. For bars, cut into 6 rows by 4 rows. Store loosely covered at room temperature.
For the Microwave:
Grease 13x9-inch pan with butter. Measure cereal into large bowl. Reserve 1 cup of the marshmallows. In large microwavable bowl, microwave remaining 4 1/2 cups marshmallows, the chocolate chips, butter, sugar and water uncovered on High 2 minutes to 3 minutes 30 seconds, stirring after every minute, until melted and smooth when stirred. Stir in vanilla. Continue as directed in recipe.
Hints:
If you spray your bowl with cooking spray before using it, you'll have less mess to clean when you're done.
The sugar and water can be replaced with 1/4 cup corn syrup.
If you prefer your marshmallows more visible in the bars, just a wait a minute or two after mixing the warm chocolate and marshmallow mixture into the cereal to allow it to cool slightly before you stir in the final cup of marshmallows.
I almost forgot one....
Diane Brinkerhoff shared this Betty Crocker recipe with us on the 4th of July. It is very addicting and messy!! But so worth it!
Golden Graham S'mores
8 c. Golden Grahams™ cereal
5 1/2 c. miniature marshmallows, divided
1 1/2 c. milk chocolate chips
5 T. butter or margarine
1/4 c. sugar
1 T. water
1 t. vanilla
Grease 13x9-inch pan with butter. Measure cereal into large bowl.
Reserve 1 cup of the marshmallows. In 3-quart saucepan, heat remaining 4 1/2 cups marshmallows, the chocolate chips, butter, sugar and water over low heat, stirring occasionally, until completely melted. Remove from heat; stir in vanilla. Pour marshmallow mixture over cereal in bowl; stir until evenly coated. Stir in remaining 1 cup marshmallows.
Press firmly in pan. Cool at least 1 hour until firm. For bars, cut into 6 rows by 4 rows. Store loosely covered at room temperature.
For the Microwave:
Grease 13x9-inch pan with butter. Measure cereal into large bowl. Reserve 1 cup of the marshmallows. In large microwavable bowl, microwave remaining 4 1/2 cups marshmallows, the chocolate chips, butter, sugar and water uncovered on High 2 minutes to 3 minutes 30 seconds, stirring after every minute, until melted and smooth when stirred. Stir in vanilla. Continue as directed in recipe.
Hints:
If you spray your bowl with cooking spray before using it, you'll have less mess to clean when you're done.
The sugar and water can be replaced with 1/4 cup corn syrup.
If you prefer your marshmallows more visible in the bars, just a wait a minute or two after mixing the warm chocolate and marshmallow mixture into the cereal to allow it to cool slightly before you stir in the final cup of marshmallows.
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