The minute I saw the photo of this toast and read the recipe I KNEW I would have to post. Saw this in the April, 2004 Pillsbury Classic Cookbooks (Grilling), a wonderful little book I received in the 2009 Used Books and Media Swap. If you don't have dill-Havarti cheese, use regular Havarti and simply sprinkle with a touch of fresh chopped dill.
Saw this in the March, 2010 issue of Good Housekeeping. Thought some adventurous chefs might like to try this. I MIGHT try it someday...before I get REALLY old can't comprehend written directions any more!
These are made with a cheesecake brownie mix, but they are baked in muffin cups with paper baking cups. So, whatever you choose to call them, the bottom line is...they've got to be good. How can you miss with this ensemble of ingredients? Recipe was on the Pillsbury brownie mix box.
The recipe is not mine. It's from a bag of Gold Medal Flour, so if you don't care for it...that's o.k. It certainly has what it takes to make it a keeper for me, though. No muss. No fuss. It's light, moist, and makes two perfect 8 X 4 loaf pans. Takes about an hour to bake. P.S. It needs an added banana to really enhance the flavor, though.
to add to the mix. With cheddar, Gruyere and Asiago (or Parm) cheese how can one go wrong? I haven't made this yet, but wanted to post for safe-keeping and share with the community. Saw this in the Oct., 2009 issue of Family Circle.
I haven't made this yet, but it sure sounds wonderful. I've read and re-read the recipe and can't find a single reason why it wouldn't be! I saw it in the October, 2009 issue of Family Circle, and just knew it would be a "keeper."
Saw this in a 2009 issue of Family Circle. I tweaked it a bit to suit our taste, and DH was very happy with the results. It's really easy to make and is ready in no time. The Capicola gives it quite a bit of a kick--that's why I've tagged it (Spicy)--so I would go easy on the pepper until you taste test. If you you try it, I hope you enjoy it.
Just a little concoction from my kitchen to yours. My DD, SIL and I enjoyed my homemade ice-tea-making endeavor today and thought it worthy of posting. DD loved it. Because it didn't taste bitter, and as luck would have it I seemed to balance the ingredients, it really tasted smooth. If you try it...I hope you will enjoy it, too.
My daughter Dea seldom bakes so she is always looking for an easy, tasty recipe. She said this suits her just fine. This is one of those "chip" recipes that enables you to use any flavor chip your little heart desires!!
This soup is not to be confused with French Onion. The caramelized onions added to the chicken broth give it just enough flavor without being overbearing. Add that roasted chicken and, Mmmmm-Mmmmmm it's good.
Discovered this recipe years ago in a church cookbook and have been making it ever since. The recipe calls for 2 lbs. of frying chicken cut up, but I typically make it with boneless, skinless chicken breast. The grandchildren love it. The chicken bakes up nicely-- tender, juicy, and just, plain good.