(28) Triple Cheese Garlic Bread

I will say that I did not make this recipe as written, but even still, there was no cheese flavor AT ALL and no distinct garlic flavor. It was tasty and had a good texture though. I’m not sure I would make it again, but I did want to review it and maybe revisit it to tweak sometime in the near future. I was out of white flour (I know, for real?!) so I used 2.5 cups of whole wheat flour.

Also, recipes for bread machine breads always say to put ingredients in using the machine’s instructions. My machine tells me to put in liquids, dry ingredients, then yeast last. The handbook also mentions that if you’ve got salt, don’t put that near the yeast because salt can prematurely activate the yeast. Good to know!

Here’s what the bread looked like when it came out of the bread machine. Hello!? What the heck happened to the top?!




Triple Cheese Garlic Bread

1 cup water
1/2 cup creamed cottage cheese
2 tablespoons margarine, softened
3 1/4 cups flour
1/2 cup shredded mozzarella cheese
3 tablespoons grated parmesan cheese
2 tablespoons sugar
1 1/2 teaspoon garlic salt
1 1/2 teaspoon yeast

Place ingredients in bread pan in order listed for your machine. This makes a 1.5 lb loaf

(23) Make-Ahead Breakfast Casserole

As I mentioned last night, this was pretty easy to put together (about 20 minutes start to finish). Look for the tube of turkey sausage in the freezer section. I haven’t eaten in quite a while and it was surprisingly tasty!! I had to cook the casserole about 10 minutes longer than written because it was still really wet in the center.

I have to admit, one serving was a tease! I wanted more! This was really good and I will make it again. You could serve 4 good size servings for weekend guests or put this on a brunch spread with other goodies. Did I mention this was good!? YUM!


Make-Ahead Breakfast Casserole

Yield: 6 servings (serving size: about 1 cup)
Source: Cooking Light Magazine, May 2007

8 ounces ciabatta bread, cut into 1-inch cubes
Cooking spray
1 pound turkey breakfast sausage
1/2 cup chopped green onions
1 1/4 cups fat-free milk
1 cup (4 ounces) reduced-fat shredded sharp cheddar cheese
2 large eggs
1 (8-ounce) carton egg substitute
2 tablespoons chopped fresh parsley

Preheat oven to 400°.

Arrange bread cubes in a single layer on a baking sheet. Bake at 400° for 8 minutes or until toasted.

Heat a medium skillet over medium-high heat. Coat pan with cooking spray. Add sausage to pan; cook 6 minutes or until browned, stirring to crumble. Combine sausage, bread, and onions in a large bowl. Combine milk, cheese, eggs, and egg substitute in a medium bowl, stirring with a whisk. Add milk mixture to bread mixture, tossing to coat bread. Spoon mixture into a 2-quart baking dish coated with cooking spray. Cover and refrigerate 8 hours or overnight.

Preheat oven to 350°.

Uncover casserole. Bake at 350° for 50 minutes or until set and lightly browned. Sprinkle with parsley; serve immediately.

CALORIES 344 (28% from fat); FAT 10.8g (sat 4.2g,mono 2.2g,poly 1g); IRON 3.3mg; CHOLESTEROL 123mg; CALCIUM 227mg; CARBOHYDRATE 26.4g; SODIUM 983mg; PROTEIN 28.7g; FIBER 1g

(19) Chile-Cheese Corn Bread

I am a devoted fan of Jiffy cornbread. I love that stuff and it’s SO easy, so I rarely stray from my friend. I am, however, trying to cook outside the proverbial box, so this recipe made its way into the rotation. The crumb on this bread is beautiful, the flavor is mild (not too sweet, not to bland), and it makes a ton!! The official recipe notes state that this spicy and I didn’t even detect a teeny bit of heat, just in case you’re worried about that!


Chile-Cheese Corn Bread

Yield: 16 servings (serving size: 1 piece)
Source: Cooking Light, July 2007


Perfect for potlucks or large crowds, this tender bread balances spicy heat from chiles with sweet corn and salty cheese. Pair with a plate of hoppin’ John and squash, or serve with a chicken tortilla soup.

1/3 cup butter, softened
2 tablespoons sugar
1/2 cup egg substitute
1/3 cup nonfat buttermilk
2 large eggs
3/4 cup all-purpose flour (about 3 1/3 ounces)
1 3/4 cups cornmeal
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
3/4 teaspoon salt
3/4 cup (3 ounces) shredded reduced-fat extrasharp cheddar cheese
1 (14 3/4-ounce) can cream-style corn
1 (4 1/2-ounce) can chopped green chiles, undrained
Cooking spray

Preheat oven to 375°.

Combine softened butter and sugar in a large bowl. Beat with a mixer at medium speed until light and fluffy. Add egg substitute, nonfat buttermilk, and eggs, beating at low speed until well combined.

Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, cornmeal, baking soda, baking powder, and 3/4 teaspoon salt in a medium bowl, and stir with a whisk. Add flour mixture to buttermilk mixture, stirring just until combined. Fold in shredded cheese, corn, and green chiles. Pour batter into a 13 x 9-inch baking pan coated with cooking spray. Bake at 375° for 45 minutes or until a wooden pick inserted in center comes out clean. Remove from oven, and cool for 5 minutes in pan.

CALORIES 175 (28% from fat); FAT 5.4g (sat 3.2g,mono 1.2g,poly 0.3g); IRON 1mg; CHOLESTEROL 39mg; CALCIUM 88mg; CARBOHYDRATE 25.6g; SODIUM 480mg; PROTEIN 5.5g; FIBER 1.1g

(13) Beef, Barley, and Mushroom Soup with Goat Cheese Bruschetta

January, cold, winter = soups! Of course I failed to check the weather when I picked this recipe and it was 80 degrees out today! But it still hit the spot. This made a HUMONGOUS serving (2 cups each) and wasn’t too hard to put together. I let it simmer for 1.5 hours because I was waiting for my husband to get home. Delish!!

I also have to say, I was really excited to get to cook with herbs de Provence! I had bought a big bag of them when we were in Paris and forgot all about it!! So when I found them in the back of the cabinet, I was extra happy 🙂 I love Paris!!
PS: Leave out the toasts to make this meal dairy-free.




Beef, Barley, and Mushroom Soup with Goat Cheese Bruschetta

Source: Cooking Light, Soups and Stews
Yield: 6 servings (serving size = 1.5c soup and 1 pc bread)

2 tsp vegetable oil
2 large onions, each cut into 8 wedges
1/3 c chopped shallots
2 Tbsp minced garlic
1 lb sirloin beef tips
1 (8oz) package presliced mushrooms
3 cups water
1/2 cup uncooked pearl barley
1/2 cup Burgundy or other dry red wine
1 Tbsp Worcestershire sauce
1 tsp dried herbs de Provence
1/2 tsp salt
1/2 tsp black pepper
2 (14oz) cans fat-free, less-sodium beef broth
6 (1/2″) slices French Bread
cooking spray
2 oz herbed goat cheese

1) Heat oil in a Dutch oven over medium-high heat. Add onions, shallots, and garlic; saute 6 minutes or until lightly browned. Add beef and mushrooms; saute 8 minutes, scraping pan to loosen browned bits. Add water and next 7 ingredients (through broth); bring to a boil. Cover, reduce heat, and simmer 1 hr or until barley is tender.

2) Preheat broiler. Place bread slices on a baking sheet; lightly coat tops of bread with cooking spray. Broil 2 minutes or until toasted. Turn bread slices over, spread goat cheese evenly over bread slices. Broil until cheese begins to bubble. Cool 1 minute. Serve with soup.

Calories 321, fat 7.9g, protein 24.5g, carb 37.7g, Fiber 4.9g, chol 38mg, iron 3.5mg, sodium 777mg, calc 66mg

(6) Pumpkin Bread with Raisins

I adapted this recipe from a few different ones that I like. It makes two big, thick, moist loaves of bread! YUM! This is not a super spicy/strong pumpkin bread, but a mild, flavorful, and filling loaf. Use your biggest bowl. I have a big stainless bowl from the kitchen supply store. It’s perfect for situations like this!! My biggest glass bowl just wasn’t big enough!!

PS: If you’re in the St. Augustine/Jacksonville, FL area, I highly recommend Angela’s Restaurant Supply on San Marco in St. Augustine.

Anyway, I baked mine in dark baking pans. If you bake in glass/non-dark baking pans, you’ll need to bump the temp up to 350 and check it after an hour.



Pumpkin Bread with Raisins

Yield: 2 loaves

Cooking spray
3 1/2 cups all-purpose flour
3 cups sugar
2 tsp baking soda
1 1/2 tsp salt
1 tsp nutmeg
2 tsp cinnamon
2 tsp allspice
1/2 cup unsweetened applesauce
1/2 cup oil
1 16-oz can pumpkin
2/3 cup water
4 eggs
1 cup raisins

1) Preheat oven to 325 degrees. Prepare 2 loaf pans by spraying with cooking spray.

2) Combine first 7 ingredients (flour through allspice) in a large mixing bowl. Combine with a whisk.

3) Mix next 6 ingredients (applesauce through raisins) in a bowl, stirring well to combine.

4) Fold wet ingredients into the flour mixture, stirring just enough to combine. Pour half of the batter into each loaf pan. Bake for 1 hour, 15 minutes – until a toothpick inserted in the center comes out clean.

5) Allow loaves to cool for about 10 minutes in the pan, then turn loaves out of the pan onto a cooling rack. Let loaves cool for about 30 minutes. (if you cut into it while it’s still piping hot, it will crumble! I know, I know, waiting stinks!)

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