PW's Garlic Cheese Bread

1 loaf crust French bread
1 stick butter
3/4 cup cheddar cheese, grated
3/4 cup Monterey Jack cheese, grated
1/2 grated Parmesan cheese
1/2 cup real mayonnaise
4 green onions, white and light green parts minced
Dash of salt
4 cloves garlic, finely minced.

Mix cheeses with the mayonnaise and the green onions. Add dash of salt to taste and set aside or keep in fridge until you need it.Cut loaf of bread in half, then each half into half again.
Working 1/4 loaf at a time, melt 2 tablespoons butter in a skillet and add 1/4 of the minced garlic.
Place 1 of the 1/4 loaves face down in the skillet, swirling it to soak up the butter and garlic. Allow bread to toast in the skillet, removing garlic if it starts to get too brown.
Repeat with remaining butter, garlic, and bread.
Spread cheese mixture on warm loaves and bake in a 425 degree oven until cheese is hot and bubbly, about 10 minutes.Slice and serve.

Baking Powder Biscuits

2 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup shortening
3/4 to 1 cup milk

Heat oven to 450 degrees. Combine flour, baking powder, & salt in aa large bowl. Mix well. With a pastry blender or fork, cut in shortening until mixture looks like course crumbs. Toss dough lightly on floured surface until no longer sticky. Roll dough to 1/2 inch thickness. Cut with a 2" round cutter. Place on an ungreased baking sheet. Bake 8-12 min

VARIATIONS

BUTTERMILK BISCUITS: Add 1/4 teaspoon baking soda to flour and substitute butter milk for milk

CHEESE BISCUIT: Add 1 cup(4 oz) Cheddar chees to flour and shortning mixture. Bake on a cookie sheet sprayed with no-stick spray

DROP BISCUIT: Increase milk to 1 1/4 cups. Drop dough by spoonfuls onto greased cookie sheet

SOFT SIDED BISCUIT: Place biscuit in a 9" round or square pan Bake at 450 degrees for 12-14 min

1-2-3 Dough From the Kitchen of: Gina Kane

1 stick butter
2 cups flour
2 eggs
3 shakes of salt
3 Tablespoons water
3 teaspoons baking powder

Mix all ingredients. Place in a greased and floured pan. Pat dough in smooth. Bake at 375 for 30-35 min. Allow to cool and serve with fresh fruit on top.

Chocolate Caramel Cake

1 pkg. (2-layer size) yellow cake mix

1 pkg. (4-serving size) Vanilla Flavor Instant Pudding

1/2 cup chocolate milk

4 eggs

1-1/2 cups Sour Cream, divided

1/2 cup oil

1/2 cup plus 4 tsp. water, divided

33 Caramels

1/4 cup powdered sugar

Preheat oven to 350°F. Lightly grease and flour 12-cup fluted tube pan or 10-inch tube pan. Set aside. Place cake mix, dry pudding mix, chocolate milk, eggs, 1 cup of the sour cream, the oil and 1/2 cup of the water in large bowl. Beat with electric mixer on low speed 2 min. or just until dry ingredients are moistened, stopping occasionally to scrape down side of bowl. Beat on medium speed 2 min. or until well blended. Remove 1 cup of the batter; place in small bowl. Pour remaining batter into prepared pan.

Microwave 25 of the caramels and 3 tsp. (1 Tbsp.) of the remaining water in medium microwaveable bowl on HIGH 30 sec.; stir. Continue microwaving 1 min. until caramels are completely melted, stirring every 10 sec. Add reserved 1 cup batter and 1/4 cup of the remaining sour cream; mix well. Drop by spoonfuls over batter in pan; swirl with knife several times for marble effect.

Bake 1 hour or until wooden toothpick inserted near center comes out clean. Cool in pan on wire rack 10 min. Loosen cake from side of pan with spatula or knife. Invert cake onto rack; carefully remove pan. Cool cake completely.

Place remaining 8 caramels in medium microwaveable bowl. Add remaining 1 tsp. water. Microwave 20 sec.; stir. Continue microwaving 30 sec. until caramels are completely melted, stirring every 10 sec. Stir in remaining 1/4 cup sour cream and the powdered sugar until well blended. Cool. Drizzle over cake. Store in refrigerator.

Health Rolls by Janet Turner

1 cup All Bran cereal (can use wheat germ)
1 cup shortening
3/4 cup sugar
1 1/2 teaspoons salt
1 cup boiling water
2 beaten eggs
2 pkg yeast in 1 cup lukewarm water
5-6 cups flour

Mix all bran, shortening, sugar, & salt. Pour boiling water over mixture & stir until mixture is dissolved. Add eggs & yeast mixture. Add flour. Let rise once. Make into rolls. Place on a ungreased cookie sheet. Let rise again. Bake at 375 degrees for 15-20 min or until brown.

BBQ Chicken Pizza

PIZZA DOUGH 2 CRUSTS
INGREDIENTS:
6 cups all-purpose flour
2 (.25 ounce) packages active dry yeast
1/4 cup vegetable oil
2 teaspoons salt
2 tablespoons white sugar
2 to 2 1/2 cups warm water (110 degrees F/45 degrees C)

DIRECTIONS
Combine flour, salt, sugar, and yeast in a large bowl. Mix in oil and warm water. Knead for a few minutes with mixing hook.

Dough is ready to use or Oil pizza pan, knead slightly, cover with cloth, Let rise for 1 to 2 hours or until double in size.

Spread out on a large pizza pan. Top as desired.
Bake at on a lower rack 425* degrees 13 TO 17 minutes.

BBQ CHICKEN PIZZA:
· Sweet Baby Ray’s BBQ Sauce – appx. 1 cup per pizza. This is my favorite barbecue sauce, and it really makes a difference. You should try it:)
· Garlic salt grinder sprinkle
· 5 slices bacon, cut into 1” squares, fried and drained. I usually use the leaner pre-cooked bacon and cook in the microwave.
· 5 chicken tenders, cut into 1” squares, fried with garlic salt and pepper
· ¼ red onion sliced very thin
· Grated cheddar/jack cheese
· Black olive slices
· Red bell pepper, thin slices

Mom's Zucchini Bread

Here is the recipe I use for zucchini bread. Now I think I am going to make some.

Ingredients:

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 3 teaspoons ground cinnamon
• 3 eggs
• 1 cup vegetable oil
• 2 1/4 cups white sugar
• 3 teaspoons vanilla extract
• 2 cups grated zucchini
• 1 cup chopped walnuts (optional)

Directions:

1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
4. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

I got this from www.allrecipes.com . It is so yummy!!!

Whole Wheat Zucchini Bread

My friend brought me over several zucchini's the other day and I finally got to them this morning. My daughter and I made some zucchini bread and I then I shredded the rest and threw them in the freezer for another day! Desi, I still hope that you put your zucchini bread on here since others love your bread as well!

2 c. sugar
3 c. whole wheat flour
1 t. salt
1 t. cinnamon
1 t. soda
1/4 t. baking powder
2 eggs
3/4 c. oil
2 t. vanilla
2 c. shredded raw zucchini

Using the kneading arm in your mixer, combine the sugar, whole wheat flour, salt, cinnamon, soda, and baking powder. Stop the mixer and add eggs, oil, vanilla, and zucchini and knead well. Add nuts and raisins and blend again. Pour into 2 greased and floured 4 ½ x 8 ½ or 7 - 3x5 loaf pans. Bake for 60 minutes at 350.

Whole Wheat Banana Bread

I've been looking forward to this recipe from my friend Elisa all week. I noticed that I had several very ripe bananas this morning so I figured what a better way to use them than on this new recipe!
2 c. whole wheat flour
1 1/2 tsp baking soda
1/4 tsp salt
4 ripe bananas
1 c sugar
3/4 c salted butter, melted and cooled
2 eggs
1 tsp vanilla

Preheat oven to 350. Grease a 9x5 loaf pan. Combine flour, soda and salt in a medium bowl. Mash two of the bananas, being sure to leave chunks. With an electric mixer, mix sugar and remaining two bananas for three minutes. Add butter, eggs and vanilla, beat well. Add dry ingredients to the mixture. Fold in the banana chunks. Pour into the loaf pan and tap to get rid of bubbles. Bake 1 hour and 15 minutes. Cool for 10 minutes on a wire rack before removing from pan.