Bloomin' Onion Bread

Yes, this is as good as it looks. It isn't my photo though, it is from The Girl Who Ate Everything who is a gem among cooking sites. I made this for a girly get together when my husband was out of town and lets just say it was gone in 10 minutes.

1 unsliced loaf sourdough bread

12-16 ounces Monterey Jack cheese, thinly sliced

1/2 cup butter, melted

1/2 cup finely diced green onion

2 teaspoons poppy seeds

Directions:

Preheat oven to 350 degrees.

Cut the bread lengthwise and widthwise without cutting through the bottom crust. This can be a little tricky going the second way but the bread is very forgiving.

Place on a foil-lined baking sheet. Insert cheese slices between cuts. Combine butter, onion, and poppy seeds. Drizzle over bread. Wrap in foil; place on a baking sheet. Bake at 350 degrees for 15 minutes.
Unwrap the bread and bake 10 more minutes, or until cheese is melted.

Fat Friday: Cheesecake

My hubby's birthday is tomorrow and he loves cheesecake. So, usually I make him a Kraft cheesecake from a box. Not bad, but not great. Since one of my to-do's is to make a cheesecake, I am going to venture out and make one. (This time I will remember to cook it.)

Sorry to say that this cheesecake isn't up for grabs, but I will be back next Friday with a yummy yummers to share.=)

Going to try this one that I got here:

because this girl just KNOWS good food!!

The Ultimate Cheesecake

Crust:
3 cups finely ground graham crackers (about 40 squares)
2 tablespoons sugar
1/2 cup butter, melted

Filling:
2 (8-ounce) blocks cream cheese, room temperature
1 cup sugar
3 eggs
1 teaspoon vanilla extract
1 lemon, zest finely grated
1 pint sour cream

To prepare crumb crust: In a mixing bowl, combine the crust ingredients together with a fork until evenly moistened. Lightly coat the bottom and sides of a 9-inch springform pan (I use a 10-inch springform pan b/c it is all I have and it works great) with non-stick cooking spray. Firmly press the mixture over the bottom and 1-inch up the sides on the pan, use your fingers or the smooth bottom of a glass. Refrigerate the crust while preparing the filling.

To prepare filling: In a large bowl, beat the cream cheese on low speed for 1 minute just until smooth and free of any lumps. Gradually add the sugar and beat until creamy, 1 to 2 minutes. Periodically scrape down the sides of the bowl and the beaters. Add the eggs, 1 at a time, and continue to slowly beat until combined. Stir in the vanilla and lemon zest. Blend in the sour cream. The batter should be well mixed but not overbeaten. Overbeating incorporates too much air and will cause the cake to puff when baking, then fall and crack when cooling. Pour filling into the crust-lined pan and smooth the top with a spatula.

Bake in a preheated 325 degree oven for 50-55 minutes. The cheesecake should still jiggle slightly, it will firm up after chilling. Be careful not to overcook! Do not do a toothpick test in the cake’s center, this will make a crack. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Let cool in the pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours to set up. Demold and transfer to a cake plate. Slice the cheesecake with a thin, nonserrated knife that has been dipped in hot water and wiped dry after each cut.

Thinking Thursday: Perseverance

"Pay as little attention to discouragement as possible. Plough ahead as a steamer does, rough or smooth - rain or shine. To carry your cargo and make your port is the point. "Maltbie Davenport Babcock
We have had some ups and downs lately. Broken car. Looking for new jobs. Kids in school. Running around like chickens with our heads cut off. Blake taking his last test to finish his degree. Me being pregnant and not feeling so grand. A messy house. Potty training. Life, I am sure that you all have similar ones!
But overall, this is the quote I needed. And isn't it just the truth. The point is to get there and to hopefully like it. But to not lose sight of the goal. Doesn't the goal just seem so far off sometimes? But there is a plan and God knows the plan and we can know the plan as well!
Now off to clean the kitchen and get on top of life once again! (So, I can watch Modern Family and have some of my son's birthday cake in peace!) I wish I had a tub in my front room. =)

Overnight Pancakes!

My boy is turning 4 today. I am sad and happy and excited for him! And hoping he likes the bike we got him. He is kinda scared of stuff (thanks to big sister), so hoping this will toughen him up. =) He's a great kid! Full of energy and life and excitement and fun all around. And manipulative as they come. I couldn't ask for more! I asked him what he wanted for his breakfast and he said pancakes. (I let them choose the whole day's menu.)

Now, my boy is off to his preschool by 7 am. I am nice but not nice enough to get up at 6 am to make pancakes. I refuse to make them from a mix. After you have had homemade, you just can't go back! So, I found this super great recipe. And boy is it yummy! And I dyed it green because it is my boy's favorite color.

Here is where I got the recipe: Overnight Pancakes

All-weekend buttermilk pancakes

1 teaspoon (about ½ package) active dry yeast

2 tablespoons lukewarm water

2 cups flour

1½ teaspoons baking powder

1½ teaspoons baking soda

½ teaspoon kosher salt

2 cups well-shaken buttermilk

3 eggs, lightly beaten

2 tablespoons vegetable oil

2 teaspoons tablespoon honey

Butter, as needed

Dissolve the yeast in the water. In a large bowl, combine the flour, baking powder, baking soda and salt. In a medium bowl, combine the buttermilk, eggs, oil and honey. Add the yeast and buttermilk mixtures into the flour mixture and whisk to combine (the batter will not be completely smooth). Cover with plastic wrap and refrigerate overnight.

To cook pancakes, heat a griddle or nonstick skilled over medium heat. Lightly butter the griddle and let melt. Stir the batter and pour 1/3 cup into the skillet, lightly spreading out the batter into a circle, and cook until bubbles appear on the surface, about 2 minutes.

Flip and cook until the bottom is lightly golden and pancakes are springy to the touch. Keep warm in a low oven and repeat with remaining batter, buttering the griddle each time. Makes 10 to 12 large (6-inch) pancakes.

Note: Pancake batter will keep for 3 days, refrigerated. Little black dots may form on the batter’s surface on days 2 and 3 — they’re a harmless result of oxygenation. Just stir to combine. Add mix-ins such as nuts, fresh or dried fruit, or chocolate chips to the batter just before cooking.

Tacos: The Bell Way

My in-laws are taco fanatics and I can see why after I tried them like this. The first time, I thought "Weird!" But it's now a tradition in our home as well. Good to try new stuff! And I am going to add a caveat that just became a Bell way after I tried them at a get together at my friend's house the other night.

First, the tortilla. (This is the newly adopted part). Put some part on a corn tortilla and some in a pan and kinda fry both sides. Not for a long time and not with too much butter, but yum! My husband has always said he didn't like corn tortillas. After having these, and not realizing they were corn tortillas, he has changed his mind!

Black beans or Red beans or kidney beans. Make your meat, add the spices, then mix these in. They make the meat go further and give lots of texture.

Fry sauce: I know, what?! Really, it is so good. Mix equal parts ketchup and mayo. I added some lime juice to it. Lemon is fine too, but lime gives it a good kick!

Tomatoes are normal, but green onions are heaven and cucumbers add some crunch and healthy flavor. Plus, they are easy to snack on before dinner for the kids.

That's it! And doesn't it look yummy?! In fact, we're having these for dinner tonight. My son and husband couldn't live without guac on theirs as well. And crunched tortilla chips or fritos. Hmmm, might have to make a quick trip to the store.=)

Sometime in the future: my sister's stinkin' awesome chicken tacos!