Cheesy Pull-Apart Garlic Bread

Easy, and perfect with soup and/or salad, as an appetizer, or just a fun bread option for any dinner as well. Many variations are also possible for this recipe….use a different cheese, add more herbs, etc.

Cheesy Pull Apart Garlic Bread
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Prep Time: 15 minutes

Cook Time: 15 minutes

30 minutes

4-6 servings

Cheesy Pull Apart Garlic Bread

Creative way to serve garlic bread with pasta. Feel free to experiment by using cheddar cheese, and different herbs, or adding parmesan. Super easy and tasty.

Ingredients

  • 1 small or medium round loaf of bread - sourdough is best (doesn't have to be round)
  • 4-6 tbsp melted butter
  • 3 cloves minced garlic (or you can substitute with 1-2 tsp garlic powder)
  • 1/4 cup fresh parsley, chopped
  • 1 1/2 cups grated mozzarella cheese

Instructions

  1. Preheat oven to 350 degrees.
  2. In a liquid measuring cup, melt butter, and add the garlic and half the parsley. Stir to combine. Set aside.
  3. Cut slices in the bread both horizontally and vertically, but do NOT cut all the way through the bread. Leave about 1/2 an inch from bottom. Place bread on a sheet of tin foil.
  4. Using your fingers, spread apart the bread slices while drizzling the butter mixture through-out. Try to get in as many crevices as possible.
  5. Repeat this same action with the cheese, stuffing cheese in-between all the slices.
  6. Then, sprinkle a little cheese and the remaining parsley on top.
  7. Transfer bread with foil to a cookie sheet, and bake for about 15-20 minutes, until exposed bread is slightly browned and crusty, and cheese is nicely melted.
  8. Remove from oven and let sit a couple minutes, then serve!
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Shrimp Enchiladas with White Cheese Sauce

These sassy…oh, I mean saucy, shrimp enchiladas are full of flavor, creamy, and simply delicious. I personally went back for a third piece, and my friends had seconds.  I think you will too!

Shrimp Enchiladas with White Cheese Sauce
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Prep Time: 30 minutes

Cook Time: 30 minutes

1 hour

Serves 4-6

Serving Size: 1 whole filled tortilla

Shrimp Enchiladas with White Cheese Sauce

Full of flavor, creamy, saucy, delicious! You won't be disappointed.....try these tonight!

Ingredients

    Cheese Sauce
  • 4 tbsp butter
  • 4 tbsp flour
  • 1 1/2 cups chicken broth
  • 1 cup sour cream
  • 2 cups grated jack cheese (best to grate fresh cheese yourself); reserve 1/2 cup for topping
  • 1/2 cup salsa verde
  • Filling
  • 1 1/2 pounds raw shrimp, shells and tail removed (I pre-grilled the shrimp, and chopped into pieces)
  • 2 tbsp olive oil
  • 1/2 red bell pepper, chopped
  • 1/2 onion, chopped
  • 1 cup shredded carrots
  • 3 cups spinach, fresh
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 1/2 tsp seasoning salt
  • 1/2 tsp cumin powder
  • 1/2 tsp table salt
  • 1/2 tsp lemon pepper
  • 1/2 cup chopped cilantro, fresh
  • 6 burrito size tortillas (find the most authentic brand for the best flavor and texture)

Instructions

  1. Preheat oven to 350 degrees.
  2. Make cheese sauce. In a large sauce pan, melt butter over medium-high heat.
  3. Add flour, while stirring constantly. It will turn into a paste.
  4. Add chicken broth slowly, while constantly stirring, until fully combined. Let it come to a slight boil, which will slightly thicken it.
  5. Add 1 1/2 cups grated cheese, stirring to melt and combine.
  6. Add sour cream and salsa verde, stirring to combine.
  7. Remove from heat, cover and set aside.
  8. Make the filling. Grill, roast or saute shrimp until just done (do not overcook....better slightly undercooked since they will go in oven as well)
  9. Chop shrimp into chunks, and set aside.
  10. In a large frying pan, heat oil over medium heat.
  11. Saute red pepper, onion and carrots for about 4 minutes.
  12. Add spinach and continue to cook until spinach is wilted.
  13. Add shrimp, all the spices/herbs, and about 3/4 cup of the cheese sauce. Gently stir to combine.
  14. Remove from heat.
  15. Using a 9x13 casserole dish, pour a little cheese sauce on the bottom of pan.
  16. Fill each tortilla with filling, roll up, and place in casserole dish.
  17. Pour the remaining cheese sauce over the tortillas. Sprinkle with remaining 1/2 cup cheese.
  18. Bake for 20 minutes. Remove and let sit for about 5 minutes, then serve.
  19. Top with fresh chopped cilantro if desired. Enjoy!
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http://www.keepitinthekitchen.com/shrimp-enchiladas-with-white-cheese-sauce/

Red Velvet Cupcakes with Cream Cheese Frosting

Moist, delicious, wow-factor cupcakes. Try them for your next special occasion, and you will see.

Red Velvet Cupcakes with Cream Cheese Frosting
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Prep Time: 30 minutes

Cook Time: 15 minutes

1 hour

approximately 24 cupcakes

Red Velvet Cupcakes with Cream Cheese Frosting

Decadent, classy and tasty! Perfect for a birthday celebration, or just because. If you want an intense chocolate flavor, add a little more cocoa powder. But this recipe is the perfect blend.

Ingredients

    Cupcake batter
  • 1 1/2 cups of sugar
  • 1/2 cup (1 stick) butter, room temperature
  • 2 eggs, room temperature
  • 2 1/3 cups flour
  • 2 tbsp cocoa powder
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup buttermilk
  • 1 1/2 tbsp red food coloring
  • 1 tsp vanilla extract
  • 1 tsp white vinegar
  • The Frosting
  • 1/2 cup butter (1 stick), room temperature
  • 8 oz cream cheese (1 package), room temperature
  • 2 1/2 cups powdered sugar
  • 1 tsp vanilla extract

Instructions

  1. Preheat the oven to 350 degrees. Line cupcake tin with cupcake papers.
  2. The cupcakes
  3. In a medium bowl, sift together the flour, cocoa, baking soda, baking powder and salt. Set aside.
  4. In a small bowl, combine the buttermilk, vinegar, vanilla extract and food coloring. Set aside.
  5. In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy.
  6. Add eggs, one at a time, and beat until fully incorporated.
  7. Add about 1/4 of the dry ingredients and the wet ingredients, and blend to combine. Continue adding each and mixing until done.
  8. Scoop into batter into cupcake papers, about 3/4 full.
  9. Bake for about 15 minutes, until a toothpick comes out clean.
  10. Remove from over and cool for a couple minutes, then transfer cupcakes to a cooling rack, and let cool completely.
  11. Meanwhile, make the cream cheese frosting.
  12. Frosting
  13. In a medium bowl, using your electric mixer, combine the cream cheese, butter and vanilla extract.
  14. Add the powdered sugar, and mix thoroughly.
  15. Frost cool cupcakes, and serve!
  16. If not serving right away, refrigerate until ready to serve, and keep leftovers in frig in order to keep frosting fresh.
  17. NOTE: depending on how much frosting you like, you may need to make more. But this made and covered 20 cupcakes.
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http://www.keepitinthekitchen.com/red-velvet-cupcakes/

Veggie Quinoa Burgers

If you have a bunch of left over or aging vegetables in the frig, this is a great way to use them all up. Gluten-free, full of vegetables, and some added protein with quinoa turn these burgers into a healthy and fulfilling meal.

Veggie Quinoa Burgers
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Prep Time: 30 minutes

Cook Time: 30 minutes

1 hour

approximately 8 burgers

Veggie Quinoa Burgers

Veggie burgers are not easy to make perfect. They usually fall apart easily, and are sometimes hard to cook (or eat) because of this. So, keep that in mind. But that is why you need to make a paste of flour and water in order to bind the materials better. Make sure your batter can be formed into patties, and not fall apart in your hands. If so, make and add more flour and water paste to help.

Ingredients

  • 4 cups of finely chopped vegetables (I used: broccoli, bell pepper, onion, carrot, mushroom, zucchini)
  • 2 cups cooked red quinoa
  • 1 can cannelloni beans
  • 1 tsp garlic powder
  • 1 tsp seasoning salt
  • 1/2 tsp cumin
  • 1 tsp onion powder
  • 1/2 tsp black pepper
  • 1/4 tsp cayenne pepper or paprika
  • 1/2 cup garbanzo bean flour
  • 3 tbsp water
  • 4 tbsp coconut oil

Instructions

  1. Cook quinoa according to directions, set aside and let cool.
  2. In a food processor, chop all desired vegetables. Transfer to a large mixing bowl.
  3. Add all seasonings, quinoa and beans. Toss to combine.
  4. In a small bowl, mix together the flour and water, to make a sort of paste. Add more water if needed.
  5. Add to vegetables and stir to combine thoroughly.
  6. Using a frying pan, heat 2 tablespoons of coconut oil over medium heat.
  7. Form patties of vegetable mixture, add to frying pan, and cook for about 4 minutes per side, until golden brown. Using a spatula, gently and quickly flip, and cook another 4 minutes until done.
  8. Remove, set aside, and repeat until veggie mixture is used.
  9. Serve on a bun, or without, and maybe add a sauce of choice.
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http://www.keepitinthekitchen.com/veggie-quinoa-burgers/