Ingredients
- Servings: 4
- 1 pound fresh asparagus, trimmed
- 2 cups seasoned bread crumbs
- salt and pepper to taste
- garlic powder to taste
- 1/2 cup grated parmesan cheese
- 4 tablespoons butter, sliced
Recipe
Preparation Time: 5 mins
Cook Time: 35 mins
Ready Time: 40 mins
- preheat oven to 400 degrees f (200 degrees c).
- place asparagus in a 9x13 inch baking dish, and cover with bread crumbs, salt, pepper, garlic powder and parmesan cheese. lay slices of butter on top.
- bake, covered, for 30 minutes. remove cover, and bake 5 minutes more, or until browned on top.
Ingredients
- Servings: 2
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3 tablespoons sugar
- 1/2 cup butter, cut into pieces
- 1 cup raisins
- 1/2 cup currants
- 2 teaspoons caraway seed (optional)
- 3/4 cup milk
- 3 tablespoons apple vinegar
Recipe
Preparation Time: 15 mins
Cook Time: 30 mins
Ready Time: 45 mins
- preheat oven to 400 degrees f (200 degrees c). grease 2 baking sheets.
- stir together the flour, baking soda, baking powder, salt, and sugar in a large bowl until evenly blended. cut in the butter using a pastry blender or your hands until the mixture resembles coarse cornmeal. stir in the raisins, currants, and caraway seeds, then make a well in the center and pour in the milk and vinegar. stir with a spoon until the dry ingredients are moistened.
- turn the dough out a well floured work surface, and knead gently 8 to 10 times. divide the dough into two balls, and place the prepared baking sheets.
- bake in preheated oven for 15 minutes, then reduce heat to 375 degrees f (190 degrees c), and bake until the top of the bread is golden brown, about 15 minutes more.
Ingredients
- Servings: 12
- 1 (8 ounce) package cream cheese, softened
- 1/4 cup mayonnaise
- 1/4 cup grated parmesan cheese
- 1/4 cup grated romano cheese
- 1 clove garlic, peeled and minced
- 1/2 teaspoon dried basil
- 1/4 teaspoon garlic salt
- salt and pepper to taste
- 1 (14 ounce) can artichoke hearts, drained and chopped
- 1/2 cup frozen chopped spinach, thawed and drained
- 1/4 cup shredded mozzarella cheese
Recipe
Preparation Time: 15 mins
Cook Time: 25 mins
Ready Time: 40 mins
- preheat oven to 350 degrees f (175 degrees c). lightly grease a small baking dish.
- in a medium bowl, mix together cream cheese, mayonnaise, parmesan cheese, romano cheese, garlic, basil, garlic salt, salt and pepper. gently stir in artichoke hearts and spinach.
- transfer the mixture to the prepared baking dish. top with mozzarella cheese. bake in the preheated oven 25 minutes, until bubbly and lightly browned.
Ingredients
- Servings: 12
- 1 (8 ounce) package cream cheese, softened
- 1/4 cup mayonnaise
- 1/4 cup grated parmesan cheese
- 1/4 cup grated romano cheese
- 1 clove garlic, peeled and minced
- 1/2 teaspoon dried basil
- 1/4 teaspoon garlic salt
- salt and pepper to taste
- 1 (14 ounce) can artichoke hearts, drained and chopped
- 1/2 cup frozen chopped spinach, thawed and drained
- 1/4 cup shredded mozzarella cheese
Recipe
Preparation Time: 15 mins
Cook Time: 25 mins
Ready Time: 40 mins
- preheat oven to 350 degrees f (175 degrees c). lightly grease a small baking dish.
- in a medium bowl, mix together cream cheese, mayonnaise, parmesan cheese, romano cheese, garlic, basil, garlic salt, salt and pepper. gently stir in artichoke hearts and spinach.
- transfer the mixture to the prepared baking dish. top with mozzarella cheese. bake in the preheated oven 25 minutes, until bubbly and lightly browned.
Ingredients
- Servings: 12
- 6 roma (plum) tomatoes, chopped
- 1/2 cup sun-dried tomatoes, packed in oil
- 3 cloves minced garlic
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 1/4 cup fresh basil, stems removed
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 french baguette
- 2 cups shredded mozzarella cheese
Recipe
Preparation Time: 15 mins
Cook Time: 7 mins
Ready Time: 35 mins
- preheat the oven on broiler setting.
- in a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. allow the mixture to sit for 10 minutes.
- cut the baguette into 3/4-inch slices. on a baking sheet, arrange the baguette slices in a single layer. broil for 1 to 2 minutes, until slightly brown.
- divide the tomato mixture evenly over the baguette slices. top the slices with mozzarella cheese.
- broil for 5 minutes, or until the cheese is melted.
Ingredients
- Servings: 6
- 1 pound unsalted butter
- 5 cups all-purpose flour
- 1 cup sugar
Recipe
Preparation Time: 20 mins
Cook Time: 50 mins
Ready Time: 1 hr 15 mins
- preheat oven to 350 degrees f (180 degrees c).
- cream butter and sugar with mixer. add flour and mix with a wooden spoon. use hands to thoroughly mix.
- press into a jelly roll pan. prick to bottom all over with a fork being sure the fork hits the bottom and the pricks are close together.
- bake for 10 minutes. reduce the heat to 300 and continue to bake for 40 minutes more. wait 2 minutes then cut into finger size bars. cool thoroughly in pan.
Ingredients
- Servings: 8
- 1 pound yellow squash, sliced
- 1 pound zucchini, sliced
- 1/2 onion, diced
- 1 cup shredded cheddar cheese
- 1/2 cup biscuit baking mix (such as bisquick®)
- 1/2 cup butter
- 2 eggs
- 1 tablespoon sugar
- 1 teaspoon salt
- 10 saltine crackers, or as needed, crushed
- 1/4 cup bread crumbs
Recipe
Preparation Time: 15 mins
Cook Time: 45 mins
Ready Time: 1 hr
- preheat oven to 325 degrees f (165 degrees c).
- fill a large pot with water and bring to a rolling boil. add yellow squash, zucchini, and onion; bring back to a boil, and cook vegetables until tender, about 15 minutes. drain and transfer vegetables to a large bowl.
- mix cheddar cheese, baking mix, butter, eggs, sugar, and salt with the cooked vegetables using a large spoon; stir until butter has melted and baking mix has dissolved. fold crushed crackers into the mixture until the liquid has been absorbed. pour mixture into a 1 1/2-quart casserole dish; top with bread crumbs.
- bake in the preheated oven until topping is lightly browned and cheese is melted, 30 minutes.
