Thursday, June 21, 2012

Garlic Herb Butter Spread

Where do I begin with this wonderful butter spread? It is truely out of this world delicious!!! It is awesome on any kind of bread or roll(except sweet breads ofcourse) but we first had it on the rosemary bread I I found this recipe over at Mel's Kitchen Cafe just like the rosemary bread recipe. If you love butter spreads go try this one you won't be disappointed and just try to only have one slice of bread!! You won't be able to stop believe me!!!

Garlic Herb Spread
Makes about 2 cups spread
8 oz cream cheese, softened
2 sticks of butter, softened
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp sugar
1/2 tsp oregano
1/4 tsp pepper
1/8 tsp thyme
1/8 tsp basil
1/4 tsp parsley
1/8 tsp celery salt
1/4 tsp salt

In a medium bowl, whip the cream cheese and butter with a handheld mixer until light and fluffy and smooth. Add the spices and herbs and mix until well combined. Serve at cool room temperature with slices of bread. Keep leftovers in the fridge. Keeps for a long time!!!

Tuesday, June 12, 2012

Berry swirled Cheesecake

As I have said before on this little blog, I love love cheesecake!! I already have a great plain cheesecake recipe but I wanted to spice it up a little bit so I decided to add some triple berry pie filling to the batter. It was yummy and  nice to have a cheesecake with a little bit of something else in it and that my kids weren't a mess after. 
Berry Swirled Cheesecake

1 1/2 cup graham cracker crumbs

1/4 cup melted butter

4 (8 oz each)pkgs of cream cheese at room temp.

1 1/2 cups sugar

3/4 cup cream

4 eggs, room temp.

1 cup sour cream

1 T. vanilla

1/4 cup flour

1(20 Oz) can triple berry pie filling(or filling of your choice)

Mix graham cracker crumbs and butter and press into a 9 inch springform pan. Beat the cream cheese, add the sugar and mix until creamy and smooth. Beat in the cream. Add the eggs, one at a time, beating only to incoporate. Mix in the sour cream, vanilla and flour and mix till well combined. Fold in the pie filling and mix. Pour over the crust. Bake at 325 for 1 hour and 15 minutes or until the center is almost set. Turn off the oven and let sit in the oven for 1 1/2 hours. Take out let the cheesecake come to room temp than put in th fridge overnight or for 3-4 hours until chilled.

Wednesday, June 6, 2012

Zucchini Bread

Summer is in full bloom here and those of you who grow gardens know that if you plant zucchini you always have it coming out your eyes and ears. Now where we live I can't plant a garden(i would if I could)but several of my friends do and they always give me a lot of stuff from there gardens that they can't eat. I sure do love being able to have that and am thankful they are willing to generously share with us. I was given a bunch of zucchini the other day from my friend Tami and after we had some for dinner I decided to make zucchini bread with the rest of it. Now I didn't have a zucchini bread recipe in my Arsenal so I decided to go looking for one. Not a single one really jumped out at me so I just made this one up on my own and it was so yummy!!Your kids won't even know there is zucchini in there unless you tell them. So If you love zucchini bread and you have it coming out your ears give this bread a try it won't disappoint!!!
Zucchini Bread
 1 1/2 cup butter(don't substitute for anything else)
 2 cups sugar
 1 1/2 cup brown sugar
6 eggs
1/2 cup greek yougurt
 4 tsp vanilla
 4 cups grated zucchini(skin and all no need to peel it)
 4 c. whole wheat flour
 2 c. flour
2 T. cinnamon
 1 1/2 tsp salt
 2 tsp baking soda
 2 tsp. baking powder

Cream the softened butter with the sugars until light and fluffy. add the eggs and mix well. Add the vanilla and greek yougurt and mix well. Stir in the zucchini. In a another bowl mix all the dry ingredients until well combined. Add the dry ingredients to the wet and just stir until combined. Do not overmix. Pour into greased bread pans and Bake at 350 degrees for 50-60 minutes or until a knife inserted in middle comes out clean.
Makes 5-8x4 inch loaves.
Just cut recipe in half if you don't want so many loaves.
They do freeze well or you can give some to your neighbors. They will thank you!!!