KILLER Garlic Bread

So my wonderful mother made baked spaghetti this evening (uh-mazing) and I decided I would

make a recipe I had been eying for awhile on my Pinterest: “Tracy’s KILLER Garlic Bread”.

Just like that. In all caps. How could you not want to try that?

So here’s the link (still haven’t figured out how to get my link thing to work for me):

http://www.shutterbean.com/2010/killer-garlic-bread/

Apparently the dill is what makes this recipe. Which is unfortunate because we did not have any dill on hand and as I said, this was a fly by the seat of my pants decision for dinner tonight.

But here are all of the ingredients I DID have:

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So first you mince up the garlic. The recipe calls for like 5 cloves! I used 3. ๐Ÿ™‚

Then add it and your butter into a microwave safe bowl and heat until melted and amazing smelling.

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It’ll look something like this.

Then add all of your spices.

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Looks great, right? The recipe says to let it harden and I should probably heed that advice next time.

I didn’t have the patience to let it get back to a solidified form and just winged it.

But cut your loaf in half:

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And apply mixture.

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Om nom nom!

I love that the recipe says to wrap it in tin foil and pop it in the oven. One less dish to clean!

And then just 350 for 20 minutes or so , then broil for a few to crisp up, and enjoy! Again, I think

because I didn’t let the butter reharden, it wasn’t as yummy

as it could have been. I will definitely try this again and have more patience next time.

Still super delish!

Original recipe:

  • 1 stick salted butter
  • 5 cloves garlic, finely chopped
  • 1 teaspoon garlic powder
  • 1 teaspoon dried dill
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • pinch cayenne pepper

Place the stick of butter and chopped garlic in a microwave safe bowl. Heat for about 1 minute in the microwave or until butter has completely melted. Put all of your dried herbs & garlic powder in with the butter and finish with a pinch of cayenne pepper. Let the mixture sit until it hardens up again. With a soft spatula, smear on each half of your bread with butter and put the loaf back together. Wrap with aluminum foil and bake in the oven at 350 for about 20 minutes. Turn the broiler on and toast the tops of the bread for about 2 minutes. Make sure they donโ€™t burn. Now you have your garlic bread. Be careful, it goes fast.ย  Make sure you get a few pieces before your company demolishes it all!

Deviled Eggs!

Mmm. There really is nothing quite like delicious deviled eggs. Below is the original link I got from Pinterest:

http://www.ziplist.com/recipes/231266-Deviled_Eggs

Luckily I have had several classes this semester who have encouraged my cooking creativity. This week it was for some presentations we were having. So, late one night. After work and classes. I started these puppies. Keep in mind, I doubled this recipe since I was cooking for a large crowd.

Ingredients are simple:

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Please excuse the garlic. It was for something else and I was not thinking clearly. Remember, school and work. haha

Also, I had two dozen eggs that were already boiling at this point. Two. Dozen.

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Yup. Two saucepans going. Along with my boyfriend’s sweet tea in the making. We were getting lots of kitchen stuff done this night.

Then came the fun part, cooling and then peeling the eggs.

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That’s what 24 peeled hard-boiled eggs look like. Ugh. Then, of course, ya split em open and pop out the yolks.

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That is 48 egg white halves. Oh boy. ๐Ÿ™‚ Then add in your dijon mustard and mayo, salt and pepper to your yolk mix.

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Looks much better, right?

Then the fun process of filling the eggs begins. Remember 48 halves.

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But hey, I guess they turned out alright. I had to wait until I got back home to add paprika. Apparently three bachelors in one house don’t see the value in many spices.

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So the final product. Yum yum yum. In case you forgot, there were 48 of these babies. Took them to class, gone in seconds!

If I had not made two dozen eggs, this would have been a lot faster

and easier. But even as it is, not bad at all.

Time and frustration typically come with the deviled egg making property.

Either way, delicious turn out!