Wednesday, August 12, 2009

Pimento Cheese



Anyone like Pimento Cheese? Uhhh, not so sure about this one....but James says its good. I was really looking forward to this making this as it is one of James's favorites. He is getting ready to go fishing and I wanted to send this along as a nice surprise to snack on while on the lake. Fortunately, he liked it but I am not a fan. IF, I make this again, I would make it with Miracle Whip an not Mayo. I am not a fan of either, I just know that when I buy this in the store it is not as bitter or salty as this recipe. We served it on French Bread. Once everyone returns from their trips, I'l resume making more recipes! P.S. Turns out that his fishing buddies loved it to! I would have used it for bait! LOL!

Bobby's Pimiento Cheese spread

1 (3-ounce) package cream cheese, room temperature
1 cup grated sharp cheddar
1 cup grated Monterey Jack
1/2 cup mayonnaise (Miracle Whip)
1/2 teaspoon House Seasoning, recipe follows
2 to 3 tablespoons pimentos, smashed
1 teaspoon grated onion
Cracked black pepper

Directions
Using an electric mixer, beat cream cheese until smooth and fluffy. Add all of the remaining ingredients and beat until well blended. It can be used as a dip for crudite or as a sandwich filling.

House Seasoning:
1 cup salt

1/4 cup black pepper

1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

Tuesday, August 11, 2009

When the assistant chef take over...

Last night I didn't have to cook! When we got home work, Justin already had supper ready. It just so happened to be his and his girlfriends One year and four month anniversary! (sheesh!) ANYWAY, he didn't cook anything from the Paula Deen Family Cookbook. Instead he made two recipes from Applebees. A Fettuccine Alfredo dish and a chocolate dessert. It was VERY delish and rich! It was also nice because we also cook for Dad (Bill) since mom is on chemotherapy this week and typically she doesn't eat the first few days. I'm not sure what today will bring but I do have a recipe ready from the cookbook. This week the cooking will be sparse since Walker is in NC with his friend, James is leaving for Michigan to go fishing, and I'm heading to DC to visit my old roomie!

Sunday, August 9, 2009

Banana-Chocolate Gorilla Bread

WARNING!!!! This is quite possibly the most devilishly ADDICTIVE, scrumptious baked good that's made its way out of my oven." - Bucky Bratt


AND...it's EASY! If you have kids....this one is super fun to have them help with!
Justin and Andi were my assistant chefs today! We got all the ingredients together and set up a little assembly line. Justin got out the crescent rolls and took them apart, Andi basted them with sweetened condensed milk then they put bananas on each one and sprinkled each with a few chocolate chips. Justin sealed each one as I sprinkled walnuts in the bundt pan. We then put the dough rolls in the pan and I sprinkled them with cinnamon sugar and drizzled melted brown sugar and butter over the layer. We repeated these steps on more time and put it in the oven to bake for an hour while we ate and swam. Let me tell you what, I hope you repented your sins today because this dessert is simply to sinful and addictive to eat on a Sunday! If you only ever try one recipe from this blog...it should be this one! There is none left...this house is clean! LOL!

Michelle's Banana-Chocolate Gorilla Bread

3 tbsp of sugar
1tsp cinnamon
1 cup packed light brown sugar
1 stick of butter
2 12oz tubes refrigerated crescent roll dough
3 tbsp sweetened-condensed milk
2 bananas sliced 1/4 inch thick
2/3 cup semi-sweet chocolate chips
1 1/2 cup walnuts

This is supposed to serve 8 but its more like 2! LOL

1. Preheat the oven to 350 degrees. Spray the bundt pan with non-stick cooking spray. Mix sugar and cinnamon. In a small saucepan, melt the brown sugar with the butter over low heat.

2. Break open the rolls and separate the triangles. brush each triangle with sweetened condensed milk and top with 2 bananas slices and a couple chocolate chips. Fold the edges of the triangle together and seal. Sprinkle each with 1/4 teaspoon of the cinnamon sugar.

3. Place half of the walnuts in the pan and top with half of the dough packets. Pour half of the brown sugar-butter mixture over the dough and sprinkle with 2 tsp of the cinnamon sugar. Repeat with the rest of the ingredients. Bake for one hour until puffed, golden brown, and firm to the touch. Transfer the pan to the rack and allow to cool for 5 minutes. Place a platter on top of the pan and invert. Serve warm.