Black Angus Cheesy Garlic Bread

I found this recipe on the internet. I love this stuff!!!

Black Angus Cheesy Garlic Bread

1 loaf French bread
1/2 cup butter, softened
1 cup shredded Asiago or Parmesan cheese
1 cup shredded Jack cheese
1 cup mayonnaise
1 bunch green onions, chopped
2 cloves garlic, pureed

Split French bread loaf into halves horizontally. Mix butter, cheeses, mayonnaise, green onions and garlic in bowl, blending well. Spread the cut side of bread halves with spread.

Bake at 350 degrees for 7 minutes, then place under broiler about 3 minutes longer.

Cut into slices and serve.

Tea Cakes

This recipe is from my friend Sharon Sessions. It came to her through her mother-in-law, Alene Sessions. Ms. Alene was a fine Christian woman who went Home a few years ago. She lives on in the hearts and memories of the people who loved her.

This cookie is crisp and easy. Enjoy and remember the legacy of a wonderful Southern woman.

Tea Cakes

1 1/2 cups sugar
1 cup softened butter or margarine
1 egg, beaten
1 teaspoon vanilla
2 cups self-rising flour

Cream sugar, butter and beaten egg. Add vanilla and flour.

Spoon out on an ungreased cookie sheet and press until the cookie is about 1/4 inch thick. Sharon's daughter, Jennifer Sessions Hartzog, said to be sure to dip the spoon into water before pressing. Otherwise the dough will stick to the spoon.

You can also roll the dough out until it's 1/4 inch think, then use a cookie cutter.

Bake at 350 degrees for 10 to 12 minutes.

Cool on cookie racks.

Key Lime Pie

Carnation Sweetened Condensed Milk is one ingredient every Southern cook should always have in her pantry. Not doing so can result in a quick trip to the local (and expensive) nearby market. Been there, done that. This recipe comes from Carnation. Give it a try!

Carnation Key Lime Pie

1 nine-inch prepared graham cracker crust
1 can (14 oz) Carnation Sweetened Condensed Milk
1/2 cup (about 3 medium limes) fresh lime juice
1 teaspoon grated lime peel
2 cups frozen whipped topping, thawed
6 thin lime slices (optional)

Beat milk and lime juice in a small mixer bowl until well-blended. Pour into crust. Spread with whipped topping. Refrigerate 2 hours or until set. Use lime slices for garnish.

8 servings

Blackberry Cobbler

One day I went searching for a Blackberry Cobbler recipe. I couldn't find one that used the exact amount of blackberries I had so I modified one to suit my needs. Hope you enjoy it as much as I did!

Blackberry Cobbler

3 cups fresh blackberries
1 1/2 cups sugar, divided
9 tablespoons self-rising flour
1 cup milk
1 1/4 sticks butter

Preheat oven to 350 degrees.

Wash blackberries, draining thoroughly. Mix berries with 3/4 cup sugar and set aside.

Mix remaining sugar, flour and milk. Melt butter in a baking pan. Drop flour mixture into pan. Top with berries. Bake for 45 minutes or until golden brown.

This is really good with vanilla ice cream!

Breakfast Quiche

This is another one of those magazine recipes I clipped a long time ago. I love quiche and this one is fairly easy.

Breakfast Quiche

1 unbaked 9-inch pastry shell
12 bacon strips, cooked and crumbled
1/2 cup shredded pepper jack or Monterey Jack cheese
1/2 cup shredded sharp cheddar cheese
1/3 cup finely chopped onion
4 eggs
2 cups whipping cream
3/4 teaspoon salt
1/4 teaspoon sugar
1/8 teaspoon cayenne pepper

Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450 degrees for 5 minutes; remove foil. Bake 5 minutes longer; remove from oven and let cool.

Reduce heat to 425 degrees. Sprinkle bacon, cheeses and onion over the crust. In a bowl, beat eggs, cream, salt, sugar and pepper. Pour into the crust.

Bake for 15 minutes. Reduce heat to 300 degrees. Bake 30 minutes longer or until a knife inserted near the center comes out clean.

Yield: 6-8 servings

Layered Mexican Dip

I've found that some of the best recipes are given out by the people selling food products. Hidden Valley is no exception.

Hidden Valley Layered Mexican Dip

1 packet Original Ranch Dip Mix
1 pint sour cream
1 can (16 oz) refried beans
1 cup shredded Cheddar cheese
1 can (2 1/4 oz) diced ripe olives, drained
chopped tomatoes
green onions

Spread refried beans in a serving dish. Mix dip mix with sour cream and place on top of refried beans.  Spread cheese on top. Spread olives on top of the cheese. Garnish with chopped tomatoes and green onions.

Pepperoni Pizza Spread

This recipe came from a magazine some time in the past. I just have the clipped out version. Do you have any of those lying around? Yeah. Most of us do. I thought I'd go ahead and post this so I won't lose it -- and you get to try it too!

Pepperoni Pizza Spread

2 cups (8 oz.) shredded mozzarella cheese
2 cups (8 oz.) shredded cheddar cheese
1 cup mayonnaise (don't use reduced fat mayo as a substitute)
1 cup chopped pepperoni
1 can (4 oz.) mushroom stems and pieces, drained and chopped
1/2 cup chopped onion
1/2 cup chopped green pepper
1 can (6 oz.) ripe olives, drained and chopped
1 cup chopped stuffed olives
Crackers, breadsticks and/or French bread

In a large bowl, combine the first nine ingredients. Spread evenly in a 11-in. x 7-in. x 2-in. baking dish. Bake, uncovered, at 350 degrees for 25 to 30 minutes or until edges are bubbly and lightly browned. Serve with crackers, breadsticks and/or French bread.

Makes six cups.