Tag Archives: garlic

Cheesy, buttery, pull-apart garlic bread

Oh, I am excited about this little gem I found here.

This is one of those recipes that tastes amazing regardless, but requires a bit of extra work to look pretty. I would want to make it a few more times before bringing it to a potluck or a dinner party.


  • 1 roll semi-firm Italian bread
  • 1/2 cup butter, melted
  • 2 tbsp oil
  • 3 tsp minced onion
  • 3 garlic cloves, minced
  • 1 tbsp Dijon mustard
  • 1 tbsp poppy seeds
  • a very generous sprinkling of dried parsley
  • 10 oz grated cheddar cheese*

*The original recipe calls for white cheddar; I used what I pretty much always use for cheddar cheese, which is Kraft’s triple cheddar with sharp, mild, and white cheddar.

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Garlic blue crabs

Most people order pizza or Chinese food on Friday nights. This Friday night, the fiance and I enjoyed some blue crab.

This was my first time cooking crab; this does not include the time I made this recipe and this recipe using imitation crab meat that came in a bag. Well, okay, this crab came in a bag too, but it was frozen, actual, crabs. Pre-cleaned, but still, crabs. Still in the shell, looking like the sea crustaceans that they are, crabs.

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Cheesy garlic bread

This is another recipe that I sort of changed the name of – the original recipe is called “Toasty Cheese Loaf” and it is from The Rookie Cook Cookbook, as is the macaroni and cheese with tomatoes.

This is a great recipe, trust me on this one.

This is that recipe that everyone asks me to make, the recipe that I have to bring with me to any acceptable social occasion. I haven’t yet tried to make this with homemade bread, but believe me I will blog about that when the time comes. Until then, I shall continue buying the bread.


  • 1/2 cup cream cheese, softened
  • 1/2 cup butter, softened
  • 1/4 tsp garlic powder (I usually double this)
  • 1/4 tsp onion powder
  • 1/8 tsp cayenne pepper
  • 1 cup shredded mozzarella, Asiago, or Romano cheese
  • 3 tbsp fresh parsley, or 2 1/2 tsp dried parsley (I used dried)
  • 1 loaf French bread (or Italian, but crusty bread is best), cut into 3/4 inch slices

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