Friday, October 30, 2009

Cheesey Garlic Bread

2 Tbsp. shredded cheddar cheese
4 Tbsp. shredded Monterey Jack cheese
4 Tbsp. grated Parmesan cheese
2 tsp. chopped fresh parsley
1/4 tsp. salt
4 Tbsp. butter
1 clove garlic, pressed
1/2 loaf French or Italian bread

Preheat the oven to 450. Combine the Cheddar and Monterey Jack cheese; add the Parmesan, parsley, and salt to the cheese blend. In a large frying pan or skillet, melt the butter over low heat. Add the garlic to the butter. Slice a loaf of French in half, then cut the halves lengthwise through the middle. Take one of the bread portions and press it face down in the pan of butter. The bread will soak up some of the garlic butter. Brush the crust of the bread with butter from the pan while it sits in the pan, face down. Repeat with the other portion of bread. Put the bread on a baking sheet and spread the cheese mixture over the face of the bread. Heat the bread in the oven for 8-10 minutes or until the edges begin to turn brown. Give the bread a quick broil for 1-2 minutes to make it crispier.

Sunday, October 11, 2009

Rustic Cheddar Mashed Potatoes

2 lbs. russet potatoes, peeled and diced
1 c. water
1/3 c. butter, cut in small pieces
1/2 - 3/4 c. milk
1 1/4 tsp. salt
1/2 tsp. black pepper
1/2 c. finely chopped green onions
2-3 oz. shredded cheddar cheese

Combine potatoes and water in slow cooker; dot with butter. Cover and cook on High for 3 hours or on Low for 6 hours. Using an electric mixer on medium setting, whip potatoes until well blended. Add milk, salt, and pepper and whip until well blended. Stir in green onions and cheese; cover tightly and let stand 15 minutes to allow flavors to blend and cheese to melt.