Recreating the Best Garlic Cheese Bread Ever!

Oh, MAN! I am so excited that I figured out this recipe!!
(See? Food and recipes and out come the exclamation points.)

One of the restaurant jobs I had in college was working at a pizza parlor with The World’s Best Garlic Cheese Bread. Everyone should work in the food industry at some point in their life, I swear, you learn how to serve others and work your butt off for patrons who rarely notice your effort, unless you make an error. Over tip your servers, people, especially lunch and breakfast.

End of P.S.A.

Back to the garlic bread and  the New Thing O’ The Day-

I used to help opening the restaurant and prep all the ingredients and food for the day, and one of the menu items was the chain’s garlic cheese bread. I forgot all about how easy this recipe is, and over the years would order something like it from pizza joints across the country as we moved about. All along I was looking for something as good as the bread that I used to help make every day. I finally remembered all of the simple ingredients to make my favorite spaghetti side!

This is all there is to it, adjust your quantities as needed, the recipe is as delicious as it is easy-

In a microwave safe bowl, place equal quantities of the following ingredients: butter, sour cream, cream cheese, and shredded cheddar. For every two tablespoons of each ingredient, add 1-2 cloves of crushed garlic. If you want to serve four slices of bread to serve four, the recipe would look like this:

2T. butter
2T. sour cream
2T. cream cheese
2T. shredded cheddar cheese
1-2 cloves garlic, crushed

Let all the ingredients come to room temperature, or microwave for 5-10 seconds a couple times, stirring well and until everything is mixed together with the consistency of soft butter. The cheese won’t be melted entirely, but that is just fine.

Spread the cheesy mixture onto thick sub sandwich style rolls, split in half. Sandwich bread will be way too thin, as would any other sliced bread. Skip them all and go for the thick hoagie, sub, or Mexican bolillo rolls.

Just see the photos, yeah?

Heat wrapped in foil in a 350 degree oven for about 15-20 minutes, or until the cheesy spread has melted and the bread is a bit crispy. I opened the foil for five more minutes and cranked the temp up to 400 to get the right crispy bread but soft cheesy top.
It. Was. GREAT!!!



Cookie Quest for Marianne

You would think that a nice Christmas tip would make the World’s Best Stylist happy, but nnoooooo. She wants cookies. Not the Chocolate Chip Cookies that I have sold upwards of dozens upon dozens and bake by the gross in under two hours (when The Husband eats cookies for breakfast, you can go through 144 cookies really fast). Nope, she wants really light, delicate snowball-angel-Mexican/Italian wedding style cookies, which I’ve never made. So, today I crammed in two new things. I was able to try a new recipe and finally get around to doing something nice for Marianne, who takes great care of me- she makes me feel purty and for that the lady deserves a key to the reserves of Fort Knox, honestly.

Fortunately for me, I have eaten what has to be THE BEST version of these cookies every year when I raid the gift cookies received by my in-laws. Thanks to their neighbor, Linda, I know what a great angel cookie tastes like. Like my mom, Linda is one of the few people (in my opinion) who really knows cookies. After a little on-line searching and ingredient tinkering, I think I have a recipe that comes really close! And nobody gets to knock my excessive use of exclamation points, I love baking and developing a great new recipes make my day!!

The cookies I promised Marianne for my January haircut are a couple of weeks late but I think she will still love them. I’ll let The Mom-in-law at the cookies this weekend- she will be the best judge of how close I came to Linda’s recipe. Can’t wait to hear her verdict, but I am so happy with the way these turned out!

Here’s the original recipe that I tweaked a bit (changes included the following- 3/4 c. powdered sugar, 3/4 t. baking soda, 1/2 t. salt, almond meal from Trader Joe’s instead of finely chopped)–

SnickerWhat’s-its and Thank Yous

You know how you always get super-busy during the holidays? Do you wish you could spread out the giving and the thanking seasons to show appreciation for the many important people you see nearly every day? The school front office staff, the high school teachers, the postal workers, the folks who work for you or your sweetie… these people are all on my list this year. I’d like to get a thank you note out to these and many more people.

Today I’m going to try to catch up with the security guards at The Girl’s school. Amazing, isn’t it? Schools with security guards and metal detectors. That’s a whole different nut to crack another day, but not this day. We have about 10 guys at the high school working in different shifts, and they honestly ought to put their stories and experiences down on paper. I’d buy that book! Between looking out for our pubescing teens and directing visitors, they are watching over all the goings on of our fabulous high school.

So here’s to you guys- Pete, Bob, Anthony, Leighton, Jason, John, Suka, Ron and Steve! May you know we appreciate all that you do for our children, our families, and our entire school community. ESPECIALLY with the complete NUT JOBS you occasionally come across… make that daily, probably- I’ve been witness to some of the most bizarre behavior, from other adults- you men have handled it with calm authority and tact.


Baking is like Fishing…

…in that a bad day fishing is still better than a good day at work. Wouldn’t that depend on how avid a fishing enthusiast you are? I really like baking, so I’m still glad that I tried this recipe. I thought it was nearly full-on blech but my daughter gave it the thumbs up and is already finished with pinwheel #2.

I fully blame the cook, not the recipe. Note the original recipe’s photo on top, mine on the bottom:

Top photo from; bottom, my kitchen.
Top photo from; bottom, my kitchen.

The only thing I changed in the recipe was to use cheddar cheese instead of Swiss. I just think they needed to bake longer than 9 minutes, perhaps. These Ham and Cheese Pinwheels are short on effort and have an even shorter list of ingredients:

1 can of flaky crescent rolls

Grated cheddar cheese

Sliced ham (I used the Black Forrest ham from Trader Joe’s)

cream cheese and dijon mustard

Here’s the original recipe:

Here’s what I’d like to try soon, using home made bread dough: