Josephinas

OMG...I'm not a cook, but spent time researching recipes one could freeze in advance...out of town group visiting and wanted easy pop-in-the-oven appetizers. This recipe was a huge success...have used it on 3 occasions and each time received requests for the recipe....as reviewers suggested used 1/2 cup butter, 1 can of chilies and 1 tablespoon finely chopped jalapenos to add a kick...I'm tellin' ya....people love 'em !!! Oh, I prepared the mix and bread...put in freezer on sheet for 15 minutes to set, then put in bag and froze until needed. Baked for 10 minutes at 350 (this really toasted and crisped the bread) then broiled a minute or two until bubbly....these might be even better frozen as the baking really crisps them up.....

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Wow! This recipe is a home run. Easy, yummy, and even taste great a few days later...just zap in the microwave for a few seconds to warm up and enjoy. That is, if you have any left. They get gobbled up. (I hid a few in the fridge for later, LOL).

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These were fabulous, and a big hit with my guests. Instead of running them under the broiler, though, I put them on the outdoor grill, lowered the lid, and they were nice and crisp and gooey. I will definitely be making these again (indoors too)! Made for Zaar Cookbook Tag.

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These are fast, easy and delicious. I made these for a family potluck because they can be served with anything. They were a big hit. The recipe can be easily improvised for what you have on hand- I have substituted the chilies for fresh diced tomatoes with fresh basil crushed into the mixture- delicious.

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I made these to go along with our Italian dinner and they were yummy. I just made half a recipe and used regular bread since that's all I had but they still turned out fantastic! I added some fresh jalapeno & basil from our garden along with some salt but otherwise followed as written. We loved them and will definitely be making them again. Thank you!

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Oh my these are glorious little morsels!! I made exactly as posted and they were fabulous. I have some left over and I think I will freeze it for future use. Next time, I think I will 1/2 the butter and added some jalapenos as other reviewers have mentioned. Thank you Lorac, for this wonderful and versatile recipe!!

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I'm not impressed with this as an appetizer, but it is good garlic bread for an italian meal. I did not taste the chilies at all.

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Great, easy recipe. I just use whatever bread I have on hand.

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I make this recipe alot. Everytime I feel like a superhero. Everyone LOVES it. Cant go wrong here! Wonderful served with spicey soups for dipping.. Great recipe Lorac!

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This was good. A little too buttery. Next time I'll use less butter. With that adjustment, would make again. This went great with "finger food night" in front of the tv.

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I made these for Bunco and they were a hit. I cute back a bit on the butter and added a little more light mayo. It worked out great. I didn't measure too much... seemed like it didn't matter too much.

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Thanks so much for posting. I have been looking for a quick and easy snack the whole family will love, and this fits the bill. I think next time I may try some with hot pepper cheese for the ones who like it very hot.

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Served this at a little house warming party. I did toast the bread first in the broiler. I found that help keep them from not going soggy. Next time maybe a little less butter, but this recipe was a huge hit. Plus the left overs in a a quesadilla with a little chicken........yum yum.

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It tasted good, but I must have done something wrong because the bread was soggy even after I baked it.

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This is a wonderful topping for french bread. We had it with a big salad! Easy, fast and delicious. Thanks so much for sharing this with us Lorac.

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I can only echo the previous reviews. I served these at a holiday party, and they went fast. I had to leave the green onions off due to a guest's allergy, and everyone still wanted the recipe. Fast and easy!

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I tested this recipe out with the ingredients divided into a fourth of the recipe. I used 2 TBSP butter (using 1/2 cup as the base to divide from) I substituted fresh chives (1 TBSP) for the chopped green onions and used 2% Kraft Colby/ Monterey Jack shredded cheese. After reading the reviews, I decided to use a product from our local Publix grocery store called Parmesan Bread chips. They were thin bread slices already toasted and crisp. They held up well with the topping, no sogginess problem. They were delicious! The 2 color cheese combo plus the bright green chives made for a nice presentation! I will make them again but use a little less garlic powder for our taste, used 1/8 tsp for a quarter batch, will use that amount for the half batch. Great recipe!

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Sorry, we found these a bit grease for our taste. Thanks

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these are so yummy!!! everyone always loves these! i halve the mixture (but keep the garlic powder, green chiles and bread amount the same) and it's always plenty...these dudes are rich!! great side for mexican meals too! thanks lorac for another winner recipe!!!

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A very interesting combination! I made this using vegan versions of butter, cheese and mayonnaise and it turned out great. Even my kids loved them! Thanks. :)

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