Earlier this week I shared with you a Homemade Spaghetti Sauce recipe that I partially adapted from The Pioneer Woman. That is what I had for dinner this past Sunday and there was so much left over I froze the rest. Of course I had to make a side item to go along with it. The picture to your left that you are salivating over is what I had along with that wonderful homemade spaghetti. In case you were wondering, that is Garlic Cheese Bread. Needless to say, I had a very high caloric dinner that was worth every bite.
This recipe is also partially adapted from The Pioneer Woman. Wait, can I make a quick side not here and say that I want Ree Drummond to have my babies. I have to find a way to connect that woman to me for the rest of my life. Her recipes are so easy, comforting, and absolutely delicious I have visions of us running in a field of wild flowers and lilies while holding hands. I imagine us sharing recipes and techniques. We talk about her days as a vegetarian and my 2 weeks as a vegan and laugh hysterically about how dumb we both were to actual care about our health.
Okay, back to normal land. I took this recipe from her and made a few subtle rearrangements and served it along with the spaghetti and had a wonderful dinner. For dessert, I made a Strawberry Butter Cream Cake. It didn’t make this cut because I need to change the recipe a bit. But if you are looking for a dessert to share with your family go through my recipes and pick one.
Recipe partially adapted from The Pioneer Woman
- 1 loaf French Bread
- ½ c. mayo
- ½ c. chives, chopped
- 5 garlic cloves, minced
- 1 tbsp. oregano flakes
- garlic powder for seasoning
- 1 stick butter, softened
- 1½ c. mozzerrella, divided
- 1½ c. sharp cheddar cheese, divided
- 1 c. grated parmesan cheese
- Preheat oven to 425 Degrees
- In a medium bowl, add the mayo, chives, garlic, oregano, ¾ c. mozzarella ¾ c. cheddar cheese, and parmesan cheese and stir. Set aside.
- Cut the french loaf in half and then into 6 pieces.
- In a skillet, on low to medium heat, melt 1½ tbsp of butter at a time. Once melted, place on piece of bread in the skillet a time to soak up the butter and to get toasty. Make sure the bread does not burn. Place on a baking sheet. Repeat this process for all pieces of bread.
- Once all bread is finished, sprinkle with a little garlic powder and spread some of the mayo mixture on top of each piece of bread. Mix the remaining ¾ c. mozzarella cheese and ¾ c. sharp cheddar cheese together and sprinkle on top of the bread. Bake in the oven for 10 minutes until the cheese is nice and bubbly.