Chris and I recently joined Facebook and have been able to reunite with some old friends. We really enjoy catching up with friends who we normally wouldn't keep in contact with. Anyway last night Chris invited a buddy from high school over for dinner. So we had Lance, his wife Brandy and their daughter Hulia over for dinner. Chris had a great time catching up with Lance and Anna and Lukie had fun playing with Hulia their 8 month old. Lukie was gently really gave me piece of mind that he will be a great big brother to the baby.
They were so nice they brought over the cutest gift for the baby. Our first baby gift! So fun!For dinner I tried out two new recipes and they were a BIG hit. So I just had to share.
This bread was so YUMMY and so EASY! Definitely not low fat but it shows in the taste.
Olive Cheese Bread
1 regular can whole black (ripe) olives
1 6-oz jar pimiento-stuffed olives
2 green onions
¾ pound Monterey Jack cheese
½ cup real mayonnaise
1 stick butter, softened
1 loaf French bread
Roughly chop black and green olives. Slice green onions and give them a rough chop. Combine
green onions and olives with the softened butter, ½ cup mayonnaise, and grated Monterey jack
cheese. Mix thoroughly. Slice French bread in half lengthwise, then spread mixture evenly over
the halves.
Bake at 325 degrees for 25 minutes, or until thoroughly melted and starting to turn light brown
and bubbly.
This is to die for...I can't stop eating it. Really, I can't!
Chocolate Sheet Cake
Combine in a mixing bowl:2 cups flour2 cups sugar1/4 teaspoon salt
In a saucepan, melt: 2 sticks butter. Add 4 heaping tablespoons cocoa. Stir together. Add 1 cup boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.
In measuring cup, pour 1/2 cup buttermilk.Add:2 beaten eggs1 teaspoon baking soda1 teaspoon vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes.
While cake is baking, make icing:Chop 1/2 cup pecans finely.Melt 1 3/4 sticks butter in a saucepan.Add 4 heaping tablespoons cocoa, stir to combine, then turn off heat. Add:6 tablespoons milk1 teaspoon vanilla1 lb minus 1/2 cup powdered sugar. Stir together.Add pecans, stir together, and pour over warm cake.
Olive Cheese Bread
1 regular can whole black (ripe) olives
1 6-oz jar pimiento-stuffed olives
2 green onions
¾ pound Monterey Jack cheese
½ cup real mayonnaise
1 stick butter, softened
1 loaf French bread
Roughly chop black and green olives. Slice green onions and give them a rough chop. Combine
green onions and olives with the softened butter, ½ cup mayonnaise, and grated Monterey jack
cheese. Mix thoroughly. Slice French bread in half lengthwise, then spread mixture evenly over
the halves.
Bake at 325 degrees for 25 minutes, or until thoroughly melted and starting to turn light brown
and bubbly.
This is to die for...I can't stop eating it. Really, I can't!
Chocolate Sheet Cake
Combine in a mixing bowl:2 cups flour2 cups sugar1/4 teaspoon salt
In a saucepan, melt: 2 sticks butter. Add 4 heaping tablespoons cocoa. Stir together. Add 1 cup boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.
In measuring cup, pour 1/2 cup buttermilk.Add:2 beaten eggs1 teaspoon baking soda1 teaspoon vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes.
While cake is baking, make icing:Chop 1/2 cup pecans finely.Melt 1 3/4 sticks butter in a saucepan.Add 4 heaping tablespoons cocoa, stir to combine, then turn off heat. Add:6 tablespoons milk1 teaspoon vanilla1 lb minus 1/2 cup powdered sugar. Stir together.Add pecans, stir together, and pour over warm cake.
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