Stephanie's Garlic Cheese Bread Deliciousness

Seriously some of the best garlic bread I have ever had.
Thank you for introducing us to this, Stephanie!!! :)


Ingredients:

1/2 loaf French Bread, cut open
-1/3 cup mayonnaise (Just trust me on this. If you have picky kids or husbands just don't make it in front of them or tell them that it has mayo.)
-1/4 cup grated parmesan cheese
-1/4-1/2 teaspoon garlic powder (depending on how much you like garlic)
-1/2 teaspoon dried parsley

Instructions:

-Broil bread for 1-2 minutes, then spread mixture evenly over bread
-Broil for another 2-3 minutes or until golden brown on edges.

Enjoy!





Instructions

Most Excellent Chocolate Chip Cookies

This is a Tammy Heslop recipe:

Most Excellent Chocolate Chip Cookies

2 cups butter or margarine 1 cup white sugar

2 cups pkd. Brown sugar 3 t. vanilla

4 eggs 2 t. soda

1½ t. salt 4¾ cup flour

5 cups chocolate chips 1-2 cups each white and peanut butter chips (opt.)

Mix butter or margarine, sugars, and vanilla until creamed and smooth. Add eggs then soda, salt, and flour one cup at a time until well blended and fold in chocolate chips. Drop by spoonfuls onto greased cookie sheet. Bake 350° for 9-13 minutes makes 7 doz. 2 in cookies.

Note: When baking a new recipe for the first time I always try it on the lesser amount of time just in case your oven runs hot (every oven is different) and remember the secret to a soft chewy cookie is to under cook slightly so when you remove it from the oven lift up a part of the center of a cookie and if it is not doughy and is a bit like cake you can take it out and wait for 30seconds to a minute before you remove them from the pan they will be just right.

Mexican Spaghetti

Sorry - this isn't a very good picture. I guess we just couldn't wait to eat it! Yum!!

This is another recipe that we originally got from the Mama May. Cliff and I have tweaked it a little. Hope you like it as much as we do!

Ingredients

- ground turkey or ground beef (about 1 lb I think?)
- 1 med onion diced
-1 1/2 teaspoon salt
-2 teaspoons chili powder
-1/2 teaspoon cornstarch
-1 teaspoon crushed red pepper flakes
-1/2-1 teaspoon minced garlic (we like garlic so we use at least 1 teaspoon if not 5.... j/k, maybe just 4...)
-1/4 teaspoon dried oregano
-1/2 teaspoon ground cumin (sometimes I use a little more of this too)
-1 15oz. can tomato sauce
-4 3/4 cups water
- 8-12 oz. uncooked spaghetti (we use hodgson mill whole wheat spaghetti)
- 1/2 cup shredded cheddar cheese

Instructions

In a 12'' or electric skillet (350 degrees for electric) brown the ground turkey/hamburger meat with the onion. Add the tomato sauce, water, and seasonings, and salt. Bring mixture to a boil and then add the spaghetti. Reduce heat. Simmer, covered until the spaghetti is tender, stirring often, about 20-25 minutes. Sprinkle with shredded cheese if desired! Serves 5-6!

Coffee Bread

My grandmother Nylund used to make this bread and served it everyday for "Coffee" - the Scandinavian equivalent to the British "Tea". We always called it "Coffee bread" but I have since learned it is called "Cardamom bread". Enjoy!
Ingredients:

• 1/2 cup butter
  
• 3/4 cup warm milk
• 1 pkg yeast
• 1/2 cup sugar
• 1/4 cup warm water
• 4 1/2 cups flour
• 1/2 teaspoon salt
• 2 eggs
• 1 teaspoon ground cardamom

Procedure:

1. In a small saucepan on low heat, combine butter and milk until the butter is just melted.
2. In a small bowl, combine yeast, sugar and warm water. Stir gently for a few seconds, then let stand until the yeast is frothy.
3. In a large mixing bowl, mix flour, salt ane cardamom; whisk gently to distribute the ingredients.
4. In separate bowl, beat 2 eggs and set aside.
5. Check that the milk and butter mixture is not too hot, and then combine all ingredients.
6. Knead the dough until it is smooth and elastic.
7. Place the kneaded dough in a greased bowlo and let rise in a warm place until it doubles in size, about one hour.
8. Punch down the dough, and shape into desired shape.
9. If you are not going to glaze it after baking, sprinkle with pearl (or coarse) sugar.
10. Put finished breads onto greased cookie sheet. (When I do the small braided ones (great for dipping) you should NOT grease the cookie sheet.)
11. Let rise again until double in size, about 45 minutes.
12. Brush the top of each with an egg wash.
13. Bake at 350 degrees (180c) for 25 minutes.

Glaze:

• 2 cups powdered sugar
• 1 Tablespoon butter - melted
• 2 Tablespoons milk
• 1 teaspoon vanilla

Combine and spread on warm bread.

Birchermuesli

I have no idea how to pronounce the name of this dish. As usual, not a KGerbers original (this recipe is from the Movenpick restaurant chain), but it's a great brunch dish all the same and it tastes very fresh!

Ingredients:

2 cups rolled oats

1/2 cup water

1/3 cup lemon juice

1/3 cup 18 percent cream

2/3 cup sugar

1 small apple, peeled and grated (I use granny smith, but any will do)

1 1/2 cups fresh fruit (I use strawberries, blueberries, and blackberries)

1/2 cup whipping cream whipped

2 tablespoons plain yogurt (or vanilla flavored is good)

Directions:
In a large bowl, combine oats, water, lemon juice, cream and sugar. Stir in the apple.
Slice fruit, if required depending on what kind you choose, and add to the oat mixture.
Stir in the whipped cream and yogurt. Makes 4 servings.

Jewish -style Brown Sugar Brisket (a.k.a. Brain Tumor Brisket)

To start, lay the fatty side down and sprinkle the top liberally with garlic powder
Brisket in the slow cooker with garlic powder, brown sugar, and onion soup mix
All done! Yummy meaty caramelized goodness!
Makes great left-overs and sandwiches for days!!


A little background on this one... When I was 14 I was diagnosed with a brain tumor. I had the tumor surgically removed in May of 1999. The surgery went well and I fully recovered. However, during my recovery it was necessary for me to take steroids to keep the swelling done. As a side effect steroids are known for increasing ones appetite. Just to give you an idea of how much my appetite was increased post surgery I will tell you that I went from 107 lbs to 127 lbs in less than a month. I ate everything in sight! (Once I was able to eat solid foods again - that is.) One of my fondest memories of this otherwise traumatic period of my life was this DELICIOUS brisket dish that my neighbor, Mrs. Zion, brought over to our house. I finished the entire brisket in two days flat ON MY OWN. It just melts in your mouth when cooked properly. Mmmmmmm.......

Ingredients

About a 4lb cut of brisket. (A notoriously tough and fatty cut of meat, it needs to be cooked nearly to death to be tender. It is very worth it though and usually much less expensive than other cuts of meat because of the toughness.)

1 Lipton's onion soup package

light brown sugar (enough to pack on to the brisket at about 1/4 inch thick or less) I used about 2/3 cup to 1 cup depending how large the surface of the meat is

garlic powder (this is also an eyeball measurement but you want enough to cover the surface of the meat. You are going to pound in in.

Instructions

1. lay your brisket cut fatty side down. On the non- fatty side take a sharp knife and ... stab it all over the surface a few times. (I was trying to think of a more professional term but you really do stab!) This is to allow the seasoning to seep into the meat while it is cooking. After a few good stabs :) sprinkle a liberal amount of garlic powder onto the surface and pound it into the meat with your hands. This can get a little messy

2. Next take your brown sugar and pack it onto the meat until you have a nice layer about 1/4 inch or so all over the surface.

3. Sprinkle onion soup mix over the meat mixture. Go ahead a use the whole package. Live a little.

4.Now place the brisket in to a large slow cooker or..... if you don't have a slow cooker don't panic! Seal the meat up really well in aluminum foil and place in a large glass baking dish. Put a little bit of water into the bottom of the baking dish to keep the meat from cooking to quickly. About a 1/4 of water or so. You can put a little bit of water in the slow cooker if you want but you don't need very much. The meat had it's own juices and the fat is going to cook off too. I wouldn't add more than a 1/4 inch to the slow cooker either. If you are cooking it in the oven you want your oven at 200 or 250 degrees (depending on how strong your oven is) and you will cook it for at least 8 hrs. In the slow cooker it cooks for about 6-8 hrs on high. Ours was done in 6 hrs.

5. To serve, just cut off the undesirable fat (there may be quite a bit) and serve with mashed potatoes, greens, rice, or whatever you like!

Mom's Spanokopita a.k.a. Cheese Triangles

I am on a roll tonight!! That's what happens when you get stuck at the airport because your flight has been delayed for 3 1/2 hours because, after the weather delay, and the air traffic ground stop, the ramp crew in LaGuardia put the passenger baggage on the wrong plane and they're now having to taxi the plane back to the gate to fix the error. Nice job LaGuardia.

This next dish was, without a doubt, my favorite dish growing up.

Spanokopita a.k.a. Cheese Triangles (with or without spinach)

1 pound feta (I usually use 8 oz)
1 pint cottage cheese about 8 oz.
1/4 cup parmesean cheese
4oz. cream cheese or half a pkg.
4 eggs
2 tbs cream of wheat or farina to thicken (optional, but I do it)

salt and pepper to taste (just a little as the cheeses are salty)

For spinach, use 10 oz pkg of frozen spinch extremely well drained and squished
10 green onions chopped finely (I don't add these because I don't like onions, but if you like onions, go nuts)

1 stick of butter or margarine, melted (I do this a little at a time as needed)
1 pkg phyllo dough

Cut filo in strips about 3" wide and fold like a flag (hence, cheese *triangles*) put on baking sheet and bake at 350 until golden about 20 minutes.

The best!