Saturday, July 4, 2009

4th of July treats from my Tried & True contributions

Today, in America-- the land of the free-- we are firing up the grills, shucking corn, stirring the beans and getting ready to grill our steaks, chicken and shrimp. I can hardly wait!

My brother lives in Santa Cruz, CA (aka "Surf City") ... and just across the street from Capitola Beach:
It's a beautiful area, just across the Monterey Bay-- a scenic drive past the Castroville artichoke fields and at the gateway of the beautiful redwood forests of Santa Cruz/Highway 17.

I thought I'd post a two of my most viewed recipes. I am making these to my brother's shindig. Both of these come from the Pioneer Woman Cooks. I refer to several of her recipes as "The Devil's Spawn". These are wickedly good, loaded with calories and always a hit whenever I make them.

The garlic bread is outstanding! I've already frozen some, and all I have to do is thaw it and broil it. For details on how to make it, click here:

The sheet cake, also from Pioneer Woman, (also known as Texas Chocolate Sheetcake) is so simple to make. I already know that it will be a hit at the party. To see how to make it, click here:

I am taking a break from spending so much time in my kitchen, after three days of jam making. I'm seriously considering making the white cake version and garnishing it with fresh strawberries.

PW Garlic Cheese Bread

This wonderful recipe comes from the very popular "The Pioneer ...

See PW Garlic Cheese Bread on Key Ingredient.

Texas Sheetcake aka: "Pioneer Woman's" Best Ever Chocolate Sheet Cake

There are no words to describe how ultimately sinful and ...

See Texas Sheetcake aka: "Pioneer Woman's" Best Ever Chocolate Sheet Cake on Key Ingredient.

Happy 4th of July!

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finsmom said...

I really love that garlic cheese bread - looks so gooey and delicious!

Kate said...

These look wonderful! I love Cheese Bread and I love Texas Sheet cake. This are definitely a "must do"!

Debinhawaii said...

They both look decadent and really good.

Happy 4th!

Donna-FFW said...

Dont know if my first comment went though. I love your revisits.. reminds me to make the chocolate cake again. Funny how I have made both of these from PW also. Her french breakfast puffs and orange mini muffins are delicious also. So are the apricot bars..oh and MM favorite cookie..

Monica H said...

These both look great and so do the beaches! I await your white cake! Enjoy your time out of the kitchen :-)

Anonymous said...

I guess I'd better get my entry in for the Jam! My favorite is Strawberry! My mom used to make jam with me in Montana growing up... choke cherries, wild raspberry, and huckleberry. Nothing better. She made a "freezer jam" too. I remember having fresh bisquits warm from the oven with melted butter and fresh made strawberry jam. The growing season was short in Montana making the berries smaller and sweeter!
Here's a wonderful recipe I made for the 4th for friends. Everyone enjoyed.Raspberry Cheesecake Bars

1 C sugar divided

½ C (1 stick) butter softened

1 ¼ C all purpose flour

1 8 oz cream cheese, softened

½ tsp almond extract

1 egg

¼ C seedless raspberry jam- (I used less& I substituted strawberry)

1. Preheat oven to 350F grease a 9” square baking pan

2. Combine ½ c sugar and butter in large mixing bowl. Mix well. Stir in flour until crumbly. Press into pan. Bake 15-18 min, until edges are lightly golden. Mixture won’t be fully cooked.

3. Combine remaining ½ C sugar, cream cheese, almond extract and egg. Beat at high speed until well blended. Pour over crust.

4. Place 2 T. of jam in small bowl and microwave on high 15 seconds. Stir and use tip of spoon to swirl jam into cream cheese mixture over crust.

5. Bake 18-20 more minutes until set. Cool and swirl remaining jam in a thin layer.(this step I skipped) Refrigerate 30 minutes before cutting. Makes 16 bars