Mushroom garlic cheese bread and herb butter recipes

Another one of mom's recipes that I grew up with and love.  Great served with marinara sauce.  Also I included an easy recipe for herbed butter. I used to love the herbed butter at a local restaurant and when I met someone that worked there he told me the secret was sour cream and chive potato topper, who knew?

Mushroom Garlic Cheese Bread

1 loaf of french bread

1- 1 1/2 cups garlic butter (butter and garlic salt mixed together seasoned to taste)

8 slices American Cheese

8 slices Swiss Cheese

1 4 oz can sliced mushrooms

Slice the bread at 3/4 of an inch increments without cutting all the way through.

Butter the left side of each slice and then cut the cheese pieces into sizes that will fit in between the bread

Stuff the cheese slices in between the slices doing 1 american slice and 1 swiss slice in each slit. Then add the mushrooms in between each slice.

Wrap bread in tin foil and bake at 350 degrees for 30 mins or until cheese is melted.

Enjoy!

Herb butter

5 tablespoons butter

2 tablespoons sour cream and chive potato topper

1/2 teaspoon garlic salt or more to taste

Whip all 3 ingredients in a bowl. You can serve like this or you can make it into pads of butter. If you would like to have pads of butter spoon mixture onto plastic wrap and roll into a butter log. 

Refrigerate until solid (about 4 hours) then you can cut into slices. These can be used on top of potatoes, vegetables, or steak. They can also be used to stuff burgers.

Mmmmm meatballs

Today I am making meatballs I have a couple go to recipes. One I love for an easy crock pot meal or appetizer that is ALWAYS a hit and the other a great comfort food that never disappoints.  Easy crock pot barbecue meatballs (with homemade barbecue sauce) and parmesan turkey meatballs that we love to use for meatball subs.

Barbecue meatballs 

I know you love the clever brand name hiding

1 bag of frozen meatballs regular or Italian style

2 1/2 cups ketchup

1 tablespoon prepared yellow mustard

1 1/2 cups brown sugar

1/4 cup onion diced

1 tablespoon sriracha (optional)

Mix all ingredients in except for meatballs in crock pot making sure brown sugar mixed through. Add meatballs and stir to coat.

Set crock pot on low and heat for 4 hours.

Serve as an appetizer or with mashed potatoes. Enjoy!

Oooooo shiny and delicious

Homemade parmesan meatballs marinara

1 1/4lbs ground turkey

1 egg

1/4 cup diced onion

1/3 cup Italian seasoned breadcrumbs (add more if meatballs are not sticking together)

1/4 cup grated parmesan

1 teaspoon garlic salt with parsley

dash of red pepper flakes or cayenne pepper

1 jar of favorite marinara sauce

Preheat oven to 400 degrees

Add all ingredients together except marinara sauce then mix together with hands (make sure not to overwork).

Roll mixture into quarter sized meatballs, the smaller size makes them easier to eat. Line a baking sheet with tinfoil and put the meatballs about 1/2 inch apart and bake for 25- 30 minutes.

Remove from oven and in a medium saucepan combine meatballs and the marinara sauce.  Cook over med low heat for 1 hour stirring regularly.

Serve on toasted hoagie rolls (I like to brush with melted garlic butter) with provolone cheese, and banana peppers or over thin spaghetti.
 

Pizza 2 ways Mom's recipe and quick and easy

Homemade pizza has always been one of my favorite meals.  I can remember in middle school and high school that whenever my Mom asked me what I wanted her to make for sleepovers, birthdays, Tuesday nights my answer was always homemade pizza.  Now I may be bias but from my experience all homemade pizza is not created equal, I had homemade pizza at friends' homes and it never was the same as my Mother's. That is why I am sharing with you today, I want you to experience the wonderfulness that is Momma Cherri's homemade pizza and a quicker version for the busier days when you want something easy but still delicious

First we will start off with Momma's version

Crust

1 package active dry yeast

1 cup warm water

1 egg

3 tablespoons olive oil and a little extra for greasing bowl and pan

1/4 teaspoon salt

3 1/2- 4 cups all-purpose flour

Preheat oven to 425. 

In a small bowl stir yeast into warm water and let sit for 5 minutes. Then mix egg, oil, and salt in a large mixing bowl, when yeast is ready add it also. Add 1 1/4 cups of flour and beat with an electric mixer on low for 30 seconds making sure to scrape the sides the whole time. Then beat on high for another 3 minutes. Then manually stir in as much of the remaining 2 1/4- 2 3/4 cups flour as possible, a wooden spoon works best. 

Lightly flour surface of your choice and use to knead in enough flour so that dough is moderatly stiff and elastic (about 6 to 8 minutes) grease a large bowl with olive oil and roll dough in bowl to coat then cover with a damp towel or a couple damp paper towels (not green I know but I don't like kitchen towels or sponges for that matter) making sure they do not touch the dough. Let dough rise in a warm place until double in size about 30 mins.

Punch down dough and lightly grease (since dough already oiled a bit) a 16x12 baking pan or sheet and stretch dough out to the edges doing your best not to rip holes in it, the oil will help but if you do get a hole just pull edges together, overlap and push down to repair. Once all stretched out cover again and let rise for another 15 mins.  While this is going on you can start your toppings.

Grab a fork and dock the dough (poke the dough all over with the fork except for the very edge) this will keep your crust from getting those giant crust bubbles that push all the toppings off. 

Bake the crust at 425 for 3-5 mins depending how thick you want the crust, the longer it is prebaked the thicker it gets.

Topping (you can change these or add whatever toppings you like but this is my favorite combo)

1 14oz jar homemade style pizza sauce

1lb ground turkey sausage (hot or original, I have grabbed maple and sage by accident before and it was not a pleasant surprise)

1 diced small onion

1 4oz can sliced mushrooms drained

3 cups mild or medium cheddar- hand shredded (it may be my imagination but I swear hand shredded cheese always tastes better and melts better)

To begin you want to start browning the pork when it is halfway done add the onions. Once the onions and meat are nearly done add the mushrooms and stir all the toppings are heated through. Grab a strainer (I generally line my sink with paper towels first) then poor the toppings in to drain the grease, let that sit for a bit till it is cool enough to handle.

While you are waiting add your sauce to your crust first by pouring in the middle then working out to the edges with a spoon or spatula. Careful not to get any on the outside half inch, as any sauce not covered by toppings will burn. Then add your sausage topping mixture, I sprinkle by hand because I have more control that way but any way you get it onto the pizza as evenly as possible is fine. Then add the cheese (at least what is left after everyone has come into the kitchen and eaten a pinch or 5) same as the sausage just get it on as evenly as possible. 

Bake for 18 to 20 mins at 425 until crust becomes light brown and crispy.

Make sure to let then pizza cool for about 5 mins before you cut.

Now the quicker version

Crust

1 or 2 packages any store bought pizza crust mix 2 for thicker crust

Follow directions on the package but before you press dough into baking pan or sheet lighty coat with olive oil and either spray or grease baking pan. This will make sure your dough is easier to stretch, your crispy, and doesn't have the floury taste it can sometimes get. Then dock your dough (poke the dough all over with a fork except for the very edge) this will keep your crust from getting those giant crust bubbles that push all the toppings off. 

Make sure and prebake as directed on the package directions usually 3- 5 minutes.

Toppings (Again you can choose what ever toppings you want, these are my favorite quick toppings.

1 14oz jar homemade style pizza sauce

1 4.5oz package turkey pepperoni

1 2.25 oz can green or black olives drained (I prefer green)

3 cups mild or medium chedder

Take turkey pepperoni and olive and cook over medium heat until heated through. This cooks off some of the grease in the pepperoni and flavors the olives nicely.

Add your sauce to your crust first by pouring in the middle then working out to the edges with a spoon or spatula. Careful not to get any on the outside half inch, as any sauce not covered by toppings will burn. 

Then add your pepperoni topping mixture, I sprinkle by hand because I have more control that way but any way you get it onto the pizza as evenly as possible is fine. Then add the cheese same as the other topping, try to apply as evenly as possible. 

Bake as the crust of your choice directs or until bottom of crust is golden brown.


Here is the first of many posts I hope you all enjoy!