OLIVE CHEESE BREAD

This bread is absolutely addicting.  I have made it countless times since I picked up a copy of This Cookbook.  I will make spaghetti (which I have never been a huge fan of) just so I can make this bread to eat with it.  Also, I seriously HATE olives.  You will never see me eating olives, if they are on my salad, I pick them off or if they are in dips, I will pick them out, but for some reason I LOVE them on this bread.  Maybe it is because I chop them so small that I can't taste them?  Or maybe it is because the other flavors are so incredibly delicious that it makes me forget there are olives in it?   

Whatever the reason, thank goodness, because I would be missing out if I would have chosen to never make this bread.  From one "Olive Hater" to another "Olive Hater" don't be afraid of this bread.  I promise if you just give this a try once, you will be hooked.  I have changed the recipe quite a bit from the original to match my taste.  The original recipe uses pimiento-stuffed green olives, but I prefer just the plain pimientos.  I also added some Parmesan cheese and garlic powder to give it a little better taste.        

Olive Cheese Bread

slightly adapted from This Cookbook

1 (14.5 oz.) can black olives, drained

1/4 c. pimientos, drained

1 cube butter, soft

1/2 c. Mayonnaise (no subs)

8 oz. Monterey Jack Cheese, grated

1 c. Parmesan Cheese blend, grated

salt and pepper

garlic powder, to taste

1 loaf french bread

Finely chop the black olives and pimientos and add to a mixing bowl.  Add the butter, Mayonnaise, Monterey, Parmesan blend, salt, pepper and garlic powder; stir well to combine.  Slice french bread in half lengthwise.  Spread both halves evenly with olive/cheese spread.  Bake at 375 degrees for 20-25 minutes or until the cheese is melted and beginning to brown.  Serve with spaghetti or lasagna.  

Broccoli Cauliflower Casserole

I found this recipe on one of those free recipe handouts that you can sometimes find by the spices at the grocery store.  This handout was a really good one, it came with 13 recipes all from McCormick® . 


 I don't know about you, but I am always looking for new ways to eat my veggies! One of my favorite vegetables is broccoli.   I prefer fresh over frozen, but this recipe called for frozen, so I figured I would give it a try.  Overall, I really liked this side dish.  It was creamy, cheesy and yummy. 

Broccoli Cauliflower Casserole

adapted from: McCormick® 

(Printable Recipe)

1/2 c. fine plain bread crumbs

1/2 c. plus 2 Tbl. grated Parmesan cheese, divided

2 Tbl. butter, melted

1 1/2 tsp. Italian seasoning, divided

1 (16 oz.) pkg. frozen broccoli florets, thawed

1 (16 oz.) pkg. frozen cauliflower florets, thawed

2 Tbl. butter

1 large onion, chopped (1 cup)

2 Tbl. flour

1 tsp. garlic salt

1/4 tsp. black pepper

1 1/4 c. milk

4 oz. cream cheese, cubed

Mix bread crumbs, 2 Tbl. of the Parmesan cheese, 2 Tbl. melted butter and 1/2 tsp. of the Italian seasoning in a small bowl.  Cut up any large broccoli or cauliflower florets into bite-size pieces.  Melt 2 Tbl. butter in large skillet over medium heat.  Add onion, cook and stir about 5 minutes or until tender.  Stir in flour, remaining 1 tsp. Italian seasoning, garlic salt and pepper.  Add milk; cook and stir until thickened and bubbly.  Add cream cheese and remaining 1/2 cup Parmesan cheese; cook and stir until cream cheese is melted.  Add vegetables; toss gently to coat.  Spoon into 2-quart baking dish.  Sprinkle top evenly with crumb mixture.  Bake in a preheated 350 degree oven for 40 minutes or until heated through and top is lightly browned.  Makes around 8 servings.   

Sweet Potato Casserole

For all of you sweet potato haters out there that are turning their noses up at this post right now, I have one question for you,  "Have you actually ever tasted a sweet potato?" That is the first thing I say to people that tell me they don't like them.  I'll be the first to admit that up until two years ago, I was one of those haters, but to be honest with you, I had never even tasted a sweet potato.  What is it about them that makes us automatically think they must be disgusting? 

About two years ago, at Thanksgiving dinner up at Jake's parents, he pretty much forced me to taste his mom's sweet potato casserole, because he knew that I would love it.  Boy was he right, I not only liked it, but I really did love it.  I don't know what I was afraid of all those years growing up when aunt Patrecia would pass her sweet potatoes around the table and I would cross my fingers that she wouldn't make me eat them?  As long as you like pecans, brown sugar and coconut, I honestly don't see how you could not like these?  I have never had the kind with marshmallows on top,  but this version with the crunchy topping is AMAZING I tell ya.  

Creamy, crunchy and oh so delicious!!!!  I cooked two large and one medium yam and ended up with about 4 cups of mashed yams, so two large yams should be plenty for this recipe.  

Sweet Potato Casserole

from: Lisa M. (Jake's Mom)

(Printable Recipe)

3 c. mashed yams

1 c. sugar

1/2 c. butter, softened

2 eggs, beaten

1 tsp. vanilla

1/2 c. evaporated milk

Topping:

1 c. brown sugar

1/2 c. flour

1/3 c. butter

1 c. chopped pecans

1 c. coconut

Combine cooked mashed yams, sugar, butter, eggs, vanilla and evaporated milk.  Pour into 9x13 casserole dish.  For the topping: combine brown sugar, flour, pecans and coconut; cut in butter and sprinkle over potato mixture.  Bake at 350 degrees for 25 minutes.  

BBQ PULLED PORK & BAKED BEANS

Both of these recipes are ones that I have been making for a few years.  I am still working on perfecting the beans.  I still think my beans are delicious, it's just they are not "perfect" yet.  Jake's dad (Bob) makes the best baked beans I have ever had in my whole life.  So, every time I make mine, I adjust the ingredients a little until hopefully, one day, they will be as good as Bob's.  This time I added some bacon, which I had never done before and let me tell you, it adds so much amazing flavor that cannot be accomplished by any other ingredient.  Let me know if you have any "secrets" to perfect baked beans!   Also, we like to use a pork loin for our pulled pork, because it is not as fatty as a pork shoulder, but you can use whatever type of pork you desire.  

Pulled Pork Sandwiches

From: Jenn

(Printable Recipe)

around 1 1/2 Lbs. pork loin

1/2 onion, cut into slices
1 tsp. minced garlic


Rub:
1/2 tsp. Italian seasoning
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. lemon pepper
1/2 tsp. smoked paprika
1/2 tsp. chili powder
1 bay leaf
1/4 c. brown sugar
salt and pepper


Sauce:
1 c. apple cider vinegar
5 Tbl. Worcestershire
2 tsp. sugar
1/2 tsp. dry mustard
1/2 tsp. garlic salt
1/4 tsp. cayenne pepper
Barbeque sauce, for later use


Put half the rub on the pork loin, cover tightly with saran wrap and let rest overnight in the refrigerator.  Add the other half of the rub in the morning before putting pork in crockpot.  Combine all of the sauce ingredients (except barbeque sauce), and pour about 3/4 into the crockpot.  Add about 1 cup of water, the onion slices and minced garlic.  Place pork into crockpot.  Spoon some juice over pork and place onion slices on top.  Cook on low 8-10 hours.  Refrigerate remaining sauce for later use.  When pork is done, remove from crockpot, discard juices and onion slices.  Mix about 1/4 cup barbeque sauce with reserved sauce mixture to make it a little creamy.  Shred the pork in the crockpot and add barbeque sauce mixture.  Cook on low another 1/2 hour or until warmed through.  Serve plain or on toasted hamburger buns.  Serves: 3-4 people.


Baked Beans
From: Jenn
(Printable Recipe)

1/4 - 1/2 Lb. sausage links, cut into small nuggets
5 strips of thick bacon
1/2 green or red pepper, chopped
1/2 med. onion, chopped
1 can Pork and Beans in tomato sauce
1/4 c. ketchup
1/4 c. brown sugar
1/2 tsp. dry mustard
1 tsp. Worcestershire
dash of liquid smoke
salt and pepper, to taste


Brown sausage in skillet.  Remove sausage and cook bacon in same skillet.  Spoon out excess grease.  Remove bacon and crumble; set aside  Saute the pepper and onion in same skillet. Again, spoon out excess grease.  Combine all ingredients in casserole dish and bake at 350 degrees for 35 minutes.  Serves: 3-4 people.