Italian Cheese Bread

Good afternoon~  This is a cheesy, flat bread that would go great alongside Spaghetti, or any Italian meal. Enjoy!
 
“If you concentrate on finding whatever is good in every situation, you will discover that your life will suddenly be filled with gratitude, a feeling that nurtures the soul.” ~ Rabbi Harold Kushner

“What sunshine is to flowers, smiles are to humanity. These are but trifles, to be sure; but, scattered along life’s pathway, the good they do is inconceivable.” ~Joseph Addison
Italian Cheese Bread Recipe

Italian Cheese Bread

  • 2 1/2 cups all purpose flour
  • 1 tsp. salt
  • 1 tsp. sugar
  • 1 TBSP. quick rise yeast
  • 1 cup warm water
  • 1 TBSP. vegetable oil

Topping:

  • 1/3 cup Italian salad dressing
  • 1/4 tsp. salt
  • 1/4 tsp. garlic powder
  • 1/4 tsp. dried oregano
  • 1/4 tsp. dried thyme
  • dash of pepper
  • 1 TBSP. grated Parmesan cheese
  • 1/2 cup shredded mozzarella cheese

In a bowl, combine the first four ingredients. Combine water and oil; add flour mixture/ Add additional flour if needed to form a soft dough. Knead 1-2 minutes or until smooth and elastic. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place for 20 minutes. Punch the dough down; place on a greased 12″ pizza pan and pat into 12″ circle. brush with salad dressing. Combine the seasonings; sprinkle over top. Sprinkle with cheeses. Bake @ 450 degrees for 15 minutes or until golden brown. Serve warm.

*picture from: http://www.tasteofhome.com/recipes/italian-cheese-bread

Pot Roast

This has been a recipe that has been our family favorite. It is a hearty meal and is quick to pull together and easy to make. Great for one of those days you don’t have much time, just throw everything in the crock-pot in the morning and it simmers and awaits all ready to go by dinner time. Enjoy!

This is a song by, Kari Jobe, that has encouraged me many times, especially when going through rough times. I thought I would share it with you in hopes that it will bless you as well. Its called, “Steady My Heart” http://www.youtube.com/watch?v=BJi_7f1cpbk

Melt-in-Your-Mouth Pot Roast Recipe

Pot Roast

  • 1 pound red potatoes, quartered
  • 1 cup carrots
  • 1 boneless beef chuck roast (3-4 lbs.)
  • 1/4 cup Dijon mustard
  • 2 tsp. dried rosemary
  • 1 tsp. garlic salt
  • 1/2 tsp. dried thyme
  • 1/2 tsp. pepper
  • 1/3 cup chopped onion
  • 2 cups beef broth

Place potatoes and carrots in a 5 qt. slow cooker. Cut roast in half. In a small bowl, combine the mustard, rosemary, garlic salt, thyme and pepper; rub over roast. Place in slow cooker; top with onion and broth. Cover and cook on low for 6-8 hours or until meat and vegetables are tender.

Yield: 6-8 servings

*picture and recipe from: http://www.tasteofhome.com/recipes/melt-in-your-mouth-pot-roast

Hasselback Potatoes

So i was browsing Pinterest the other evening and saw a recipe for these potatoes and just thought that they looked so good i had to make them ASAP! So anyway, i trotted off to the kitchen to gather all my supply’s (had some fun learning how to make evenly sliced potatoes) and ended up with the most amazing little potatoes on the planet!   Seriously you guys, Go Make Them! 😉

Ingredients:

  • 6 Medium Size Potatoes
  • 2 – 3 Cloves Garlic, thinly sliced
  • 1/3 cup Olive Oil
  • 2 Tlbs. Butter
  •  Sea Salt
  • Freshly Ground Black Pepper

Directions:
Preheat the oven to 220˚C (425˚F). Put the potato on a chopping board, flat side down. Start from one end of the potato, cut almost all the way through, at about 3 to 4 mm intervals.

Arrange the potatoes in a baking tray – (a glass baking dish is the best) and insert the garlic in between the slits of the potatoes. Scatter some butter on top of each one. Then drizzle the olive oil and sprinkle some sea salt and freshly ground black pepper over top.

Bake the potatoes (covered with foil for 1/2 the time) for 40 minutes until the potatoes turn lightly crispy and the flesh is soft. – or 1 hour for a more crunchy almost chip like potato.

Bon Appétit!

Original Source