Hasselback Garlic Cheesy Bread

The ingredients:

• 1 cup Warm Water
• 1 envelope Active Dry Yeast (2 1/4 Teaspoons)
• 1 Tablespoon Honey
• 1 teaspoon Salt
• ⅓ pounds Sharp White Cheddar, Or Any Other Cheese You Prefer
• 3 cups Bread Flour
• Olive Oil, For Greasing Surfaces
• ½ cups Garlic Butter

Steps for preparation:

        Stir water, honey and yeast together In a large bowl. Let yeast proof 5 mins. Once you know yeast is active, After that, stir in salt and the flour in 1/4 cup increments. be sure to not increase your speed higher than a 2 or ‘stir’  If you are using a stand mixer. 

         Once dough starts pulling away from the sides and the bowl seems to be pretty clean,

       Set a timer for 5 mins and walk away. Let the machine knead the dough. After 5 mins, dough should be  tacky and smooth but when touched should not leave any dough on your fingers.

      Grease the bowl and the dough. Cover with  kitchen towel or a plastic wrap  and let rise for  60 minutes or until doubled in size.

Punch down dough and cut into two equal portions. After that , Form into two long baguettes the length of the cookie sheet. I like to twist mine because it looks cool, but it doesn’t shrink,  also keeps its length. 

          Cover with plastic wrap and rise 30 minutes. Start to preheat oven to 400 degrees F and place dough close to the oven where it’s nice and warm. Once oven is preheated, remove plastic wrap, from the dough reduce oven to 350F, put the bread into the oven and bake 20 minutes.

Meanwhile, slice the cheese into thin slices and melt the butter.

        Pull loaves of bread out of the oven after 20 mins and brush with the melted garlic butter. Bake  until bread begins to turn a golden brown,  5-7 mins .  After that , Remove from oven and cool quarter-hour.

      Cut 1-inch slices 3/4′s of the the way through the loaves. After that, Brush garlic butter in between each slice and fill with a slice of cheese. Bake another 3-5 mins or until cheese is entirely melted.

Serve & enjoy immediately.

Oreo Layer Dessert

The Ingredients:

• 1 pkg of regular Oreos
• 2-8 oz cool whips
• 8 oz. of cream cheese, softened
• 1/2 c. of butter
• 1 lg box of instant chocolate pudding
• 1 c. powdered sugar

Steps for preparation: 

    Firstly, Crush the whole package of cookies either with a food processor, or in a bag and a rolling pin.  Save a 1/2 c. to sprinkle on top of dessert when it’s done. After that,  Pour remaining crumbs in a 13×9 pan.

     Secondly, Melt butter and pour into crumb mix.

  Thirdly, Stir it up good and press crumbs in bottom of pan to make a crust.

    Fourthly,Make chocolate pudding according to package directions and let it setup in the fridge.

     Blend cream cheese until nice and smooth  In a mixing bowl , and then add powdered sugar, mix.  Then fold in 1-8 oz thing of cool whip.

    Top oreo layer with cream cheese mix, then pudding, then your last 8 oz thing of cool whip, after that, sprinkle remaining Oreo’s on top.

Finally Cover and refridgerate until ready to serve.

Scalloped Potatoes

The ingredients:

4 cups thinly sliced potatoes

1 1/2 cups milk

1 teaspoon salt

1 dash cayenne pepper

1/2 cup grated cheese, to sprinkle on top

3 tablespoons butter

3 tablespoons flour

1 cup grated sharp cheddar cheese

paprika

Steps for preparation :

1.  melt butter and blend in flour In a small sauce pan,
2. Let sit for a minute.
3. Add all of cold milk, stirring with a whisk.
4. Season with  cayenne and salt.
5. Cook sauce on low until smooth and boiling, stirring from time to time with a whisk.
6. Reduce heat and stir in cheese.
7. Place a half of the sliced potatoes in a lightly greased one quart casserole dish.
8. Pour half of cheese sauce over potatoes.
9. Do the same with second layer of potatoes and cheese sauce.
10. Disperse the remaining cheese on top.
11. For a color, Top with some paprika 
12. Bake uncovered for approximately  60 minutes at 350°F.

mac & cheese

The Ingredients :

• Vegetable oil
• 1 pound elbow macaroni or cavatappi
• Kosher salt
• 1 quart milk
• 8 tablespoons (1 stick) unsalted butter, divided
• 8 ounces extra-sharp Cheddar, grated (2 cups)
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup all-purpose flour
• 12 ounces Gruyere, grated (4 cups)
• 1/2 teaspoon ground nutmeg
• 1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)
• 3/4 pound fresh tomatoes (4 small)

Steps for preparation:

firstly, Before starting, Preheat the oven to 375 degrees F.

       Secondly, Drizzle oil into a large pot of boiling salted water. After that, Add the macaroni and cook according to the instructions on the package, 6 to 8 mins. Drain enough

  Thirdly, In the meantime, heat the milk in a small saucepan,without boiling it.Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk.

        Fourthly, While whisking, add the hot milk and cook for one or two mins, until smooth and  thickened . Off the heat, add 1 tablespoon salt, pepper,  the Gruyere, Cheddar,  and nutmeg. After that Add the cooked macaroni and stir well.  Then,  Pour into a 3-quart baking dish.

       Finally, Slice the tomatoes and arrange on top. Melt the 2 tablespoons of butter, immix them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 mins, till  the macaroni is browned on the top  or until the sauce is bubbly.

Hasselback Potatoes

The Ingredients :

• 6 Medium Size Potatoes
• Freshly Ground Black Pepper
• 2 - 3 Cloves Garlic, thinly sliced
• 30 g Butter
• Maldon Sea Salt
• 2 Tbsp Olive Oil

Steps for preparation :

1. Before starting, Preheat the oven to 220˚C (425˚F).
2. Put the potato the  flat side down on a chopping board . Start from one end of the potato, cut nearly all the way through, at about three to four millimeter intervals.
3. Arrange the potatoes in a baking tray and insert the garlic in between the slits. After that, Scatter some butter on top of each potato.
4. Then drizzle the olive oil and sprinkle  freshly ground black pepper ans some salt.
5. Bake the potatoes for about 40 minutes or until the potatoes turn crispy and the flesh is soft.
6. serve & enjoy 

Best Chocolate Brownie Recipe

The Ingredients:

Makes 12  

• 1/4 cup and 2 tablespoons butter
• 3/4 teaspoon vanilla extract
• 1/4 cup unsweetened cocoa powder
• 3/4 cup white sugar
• 1-1/2 eggs
• 1/4 cup and 2 tablespoons all-purpose flour
• 2 tablespoons and 3/4 teaspoon butter, softened
• 2 tablespoons and 3/4 teaspoon unsweetened cocoa powder
• 1/8 teaspoon salt
• 3/4 teaspoon vanilla extract
• 1/8 teaspoon baking powder
• 2-1/4 teaspoons honey
• 3/4 cup confectioners' sugar

Steps for preparation :

1. Before starting,  Preheat oven to 350 degrees F (175 degrees C).
2. Grease and flour an 8 inch square pan.
3. Melt 1/2 cup butter  In a large saucepan. Remove from heat, and stir in  1 teaspoon vanilla , sugar, and eggs. Beatss in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.
4.  Bake in preheated oven for 25- 30 minutes.but pay attention to  Do not overcook.
5.  To Make Frosting: Combine 3 tablespoons butter,  1 tablespoon honey, 3 tablespoons cocoa, 1 teaspoon vanilla, and 1 cup confectioners' sugar. Frost brownies while they are still warm.

Hasselback potatoes

The ingredients :

•     18 medium potatoes (oval shaped) or 36 new potatoes
•     Maldon salt
•     5 tablespoons olive oil
•    45 grams butter

Steps for preparation :

1.     If you're using the larger potatoes, preheat the oven to 210°C/gas mark 7/425ºF;  for roasting new potatoes, preheat to 200°C/gas mark 6/400ºF.
2.  Put each potato, in turn, in the bowl of a wooden spoon, its similar to if  you would carry an egg in an egg-and-spoon race, and cut across at about 3mm / one-eighth of an inch intervals.
3.     After  you've cut them , You should put the baking tin on the hob with the butter and oil and heat up till sizzling. After that, Turn the potatoes well, putting them in upside down (ie, cut side down) first, then the right side up, and spoon the fat over them.
4.     Before  putting the potatoes  in the oven, Sprinkle each potato well with salt : cook the large potatoes for about 80 minutes, testing to see if  the flesh is soft (you may need additional 10 minutes for this); 40 mines should be fine for the new potatoes.
5.     BEFORE SERVING.  Transfer to a warmed plate.