Pollo Fundido

I went to lunch last Saturday with several friends, Robin, Mom and ShaNiel after attending a women's conference.  We went to lunch at Garcia's and I ordered my typical Pollo Fundido...it is my favorite thing there.  I had been craving it all week and found a recipe online that claimed to taste really good. 

Well Jay and I made it Wednesday night for dinner and it was delicious.  I think it is my favorite thing we have made so far.  It wasn't the exact same as Garcia's...for example the jalapeno cream cheese sauce was thinner, but it really thicken up as it cooked in the oven.  It took both Jay and I working together about 30 minutes to make it (after the chicken was boiled) and then another 15 to cook in the oven.

Ingredients:
2 lbs boneless skinless chicken breasts

1/2 green pepper, finely diced
1/2 large onion, finely diced
15 -20 small flour tortillas (we only used 10)
2 cups shredded monterey jack and cheddar cheese blend, divided

Sauce
2 (8 ounce) packages cream cheese, softened
2 cups sour cream
1 (4 ounce) can diced jalapenos
1 cup half-and-half
2 garlic cloves

oil, for frying


Directions:

1. Boil chicken in water (or broth) until cooked through.

2. Let cool enough to handle, and then shred. Place in large mixing bowl.

3. Saute green pepper and onion in a small amount of butter or oil until pepper is tender and onion is translucent.

4. Add to chicken in bowl.

5. If you have a deep fryer, fill it up and turn it on. If not, heat up 2 inches of oil in a large fry pan over medium-high heat.

6. While the oil is heating, make sauce. Combine cream cheese, sour cream, jalapenos, half and half, and garlic cloves together in a blender. Blend on high speed until smooth.

7. Add half of the sauce mix to the chicken mixture.

8. Add 1/2 cup of cheese to chicken mixture, and stir to combine all together.

9. Place approximately 1/2 cup of chicken mixture on a tortilla and roll up "burrito style". Repeat for remaining mixture.

10. Fry "burritos" in oil until golden brown, turning once if frying in a fry pan.

11. Remove to paper towels to drain.

12. Preheat oven to 325°F.

13. Place chicken "burritos" in a large glass pan (9x13 is recommended).

14. Pour remaining sauce over the top (you can reserve about 3/4 cup, if desired, for serving on the side).

15. Sprinkle with remaining cheese.

16. Place in oven for approximately 15 minutes, or until cheese is melted.

Roasted Butter Nut Squash

I just made this last night and I didn't take a picture because I really didn't think I would like it.  It was fabulous!  It had a lot of really unique flavors all mixed together, but I could have eaten the entire thing by myself.  It was so good!  I really don't love squash so I was looking for a way to cook it that I would like.  Honestly, it wasn't a winner with the kids, but it is worth it for the adults!

1 butternut squash
3/4 cup apple cider or juice
3 Tbsp. chopped onion
2 Tbsp. maple syrup
2 Tbsp. apple cider vinegar
2 tsp. dijon mustard
salt and pepper to taste

1/2 cup cranberry sauce with whole berries
chopped pecans or walnuts (toast in oven first at 350 for a few minutes)

Cut squash in half lenghtwise and coat with oil, salt and pepper.  Roast cut side down at 350 on a cookie sheet for about 45 minutes, just till tender.  Remove from oven and let cool.  While spuash cools, combine all other ingredients except cranberries and nuts in a small saucepan.  Bring to a boil and stir occasionally.  Cook till reduced by about 1/2.  Sauce should be syrupy.  Remove from heat and add cranberry sauce and nuts.  Dice squash in 1 inch cubes and pour the sauce over the squash.  Bake for about 10 to 15 minutes at 350.

Shera's Beef Stew

I am not a huge stew fan, but this I love!  Shera brought it over to me for dinner one night and I loved it so much, that I requested it for our next lunch party.  I hope I didn't burn you out on stew, Shera!
I will have to post a picture next time I make this.  I never remember to photograh my food when I make it.

2 Tbsp. flour
1 tsp salt
1/4 tsp pepper

Combine in a zip lock bag, then add 1 lb. stew meat and shake to combine.  Brown meat in 2 Tbsp. oil then add:

2 cans condensed tomato soup
2 cans water
1/2 tsp minced garlic
1/2 tsp basil
1/2 tsp thyme
3 beef boullion cubes
1/2 chopped medium onion
2 bay leaves

Simmer covered for 1 1/2 hours then add:

5 large potatoes, cubed
3 carrots, chopped

Simmer for 30-45 minutes more.
Remove bay leaves and serve!

Mounds Bars

I have a new favorite dessert about every two weeks. This is my current favorite and oh my goodness, it's good! I wish I could remember where I saw the recipe, it was on one of the many food blogs that I follow. I first saw it while I was dieting and knew that it was going to be the first thing I'd eat when I was done. I'm on a coconut kick lately. Can't get enough of it. Coconut cookies, coconut syrup on crepes (another recipe I need to share-delish) and these Mounds Bars with coconut. Mike isn't a fan of coconut so he's not real fond of my current obsession, but even he liked this recipe. And it's so quick and easy. I've already made it twice. It's definately going into my tried-and-true recipe box as a family favorite.

Mounds Bars

2 cups graham cracker crumbs

1/2 cup butter, melted

1/2 cup sugar

14 oz. sweetened condensed milk

1 cup shredded coconut

1 1/2 cups chocolate chips

3 Tbsp peanut butter

Mix together first three ingredients. Pack in a greased 9x13 pan. Bake at 350 for 10 minutes. Combine sweetened condensed milk and coconut. Spread over cracker mixture. Bake 15 minutes or until golden. Melt chocolate chips and peanut butter and spread over slightly cooled coconut mixture. Cool. Keep refridgerated.

My Favorite Bread Sticks

First, I have to say that I'm not eating carbs for a few weeks so you have no idea how hard it is for me to blog about my most favorite carb-filled dish. But I've been meaning to share this recipe for so long, I can't put it off any longer.

These are sooooo goood. I make them all the time. And some nights when Mike is working this is all I have for dinner (I'd do it when he's home but he doesn't think it's a meal if there isn't a big piece of meat involved). I dip them in pizza sauce and alfredo sauce or melt cheese on them but they're good plain too. I always set a couple aside and sprinkle them with cinnamon-sugar. So yummy! The only down side is that you have to plan in advance cause the whole process takes a while, but they're so worth it. Enjoy!

Bread Sticks

1 1/2 c. warm water
1 Tbls sugar
1 Tbls yeast
1/2 tsp salt
3-4 cups flour (I usually use less, just eye ball it)
1/4 cup butter
3 Tbsp cornmeal
1/2 c. butter
garlic salt
parmesean cheese

Combine water, sugar and yeast. Let stand 10 minutes. Add salt and stir. Add 1 1/2 cups flour and mix well. Slowly add more flour until dough pulls away from side of bowl. Place in greased bowl, cover and rise for 45 minutes or until doubled. Roll onto floured surface into rectangle. Cut into 12 strips. Coat baking sheet with 1/4 c. butter and sprinkle with corn meal. Twist strips and place on baking sheet. Cover and rise for 30 minutes. Bake at 425 for 8-10 minutes. Brush with butter and sprinkle with parmesean cheese and garlic salt (or cinnamon sugar).

Avocado Citrus Salsa

Yum.  I can't think of any other way to describe this other than yum.  It is so good!  I really loooooove avocados and I also love sweet and spicy things so this was perfect for me.  Scott and Justin also enjoyed it, the others are a little more suspicious of the fruit and vegetable combinations.  This was awesome served on carne asada beef tacos.  We also loved as a chip dip.  I thought the website that posted it, http://www.ksl.com/, had a picture so I didn't take one.  I will take one next time I make this which will probably be soon!

Avocado Citrus Salsa

•2 medium oranges, peeled, seeded and chopped (I used a can of mandarin oranges)
•1 large ripe avocado, peeled, seeded and chopped
•¼ cup chopped red onion
•¼ cup snipped cilantro
•2 tablespoons lime juice
•½ teaspoon bottled hot pepper sauce (I used a splash of gren tobasco sauce)
•¼ teaspoon salt

In larger bowl combine all ingredients. Cover and refrigerate 2 hours before serving. Makes about 2 ½ cups.

Banana Bread {the best ever!}

Banana Cream Bread

(from my neighbor Arin)

1 1/2 C. Vegetable Oil

3 C. Sugar

4 Eggs
6 Mashed Bananas

1 TBSP Vanilla

1 1/2 Tsp Salt
4 C. Flour
1 1/2 Tsp. Baking Soda

1 C. Sour Cream

2 C. Nuts (opt)

Heat Oven to 325
Grease and flour 3 bread pans (I usually halve the recipe and it still makes 2 loaves)
Combine oil, sugar, eggs, sour cream, bananas, vanilla, and salt.
Sift together flour and baking soda.

Mix into wet ingredients

DO NOT OVER MIX!

Divide into loaf pans and sprinkle about 2 Tbsp sugar over batter.

Bake for 60 minutes.

This is the best banana bread ever!  When ever I make it, it doesn't last long at all.  My neighbor Arin (the one who gave me the recipe) brought this over to our family shortly after we moved in to our house.  We ate the whole loaf of bread that night...so of course I had to bug her for the recipe, and I am so glad I did!

Pizza Rolls

We make this quite often lately when I don't know what else to fix.

They are really quick to make (if you have an hour or two to thaw the bread rolls ahead of time)

Pizza Rolls

Ingredients:

1 bag Rhodes dinner rolls (36 count)

motzarella cheese cut into 36 cubes

Pepperoni

First you have to thaw the rolls (this takes about an 1 1/2 to 2 hours)

Then you flatten the rolls out like this:

The one on the left is the original size, and the one on the right is how it looks after you flatten it out.

Then place two pieces of pepperoni and one cube of cheese on top of the roll.

Then fold the dough over making sure to pinch the edges tightly together to keep the cheese from oozing out.

Place on a pan and bake at 350 for about 15 minutes.  Then brush with butter.

We make homemade pizza sauce to dip them in (I will post that too...one of these days.  It is so good, I could eat it by the spoonful).  I always cook the whole bag, because they make the yummiest leftovers.  Me and the kids eat them for lunch for several days after we have them for dinner.

Strawberry Cake and Strawberry Frosting

I know I post a lot of desserts, but that's because I eat a lot of desserts.  Yesterday I bought two flats of strawberries which I will freeze most of, but I thought it would be fun to try a new dessert with them too.  Justin loves strawberry cake so I found this recipe and it was great.  It was easy and had great strawberry flavor.  I thought strawberries in the frosting sounded a little weird, but it was really good.

Strawberry Cake and Frosting

1 (18.25 ounce) package white cake mix
1 (3 ounce) package strawberry flavored gelatin mix
1 cup mashed strawberries
1 cup vegetable oil
4 eggs
1/2 cup sweetened condensed milk
1/2 cup flaked coconut (I omitted this because my kids don't like coconut)
1/2 cup finely chopped walnuts (I also omitted this due to Scott's allergy to nuts, but I would have loved both the coconut and the nuts.  I'll have to try it that way sometime.)

4 cups confectioners' sugar
1/2 cup margarine, melted
1/4 cup mashed strawberries
1/4 cup flaked coconut (omitted)

Directions

1.Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch pan.
2.In a large bowl, stir together cake mix and gelatin mix. Make a well in the center and pour in 1 cup mashed strawberries, oil, eggs and sweetened condensed milk. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in 1/2 cup coconut and chopped nuts. Pour batter into prepared pan.
3.Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
4.To make the frosting: In a large bowl, combine the confectioners' sugar, melted margarine, 1/4 cup mashed strawberries and 1/4 cup coconut. Beat until smooth and spread over cake.

This recipe makes way more frosting than is needed, unless you really like frosting.  You cold probably do 1/2 to 3/4 of the frosting recipe.  I did it all : )

Banana Bars

Lately, I have been wanting to make banana bread with over ripe bananas, but the kids have been eating them all up before I am stuck with any over ripe ones.  Finally, today I noticed that we had a few that qualified to me as over ripe--no more green on them.  So I found this recipe and the kids loved it!  I may make these from now on rather than banana bread.  (mostly because I just really love frosting)  Also, they were eaten up before I got a picture so they really are a winner at my house!

Frosted Banana Bars

from allrecipes.com

½ cup butter, softened
1 ½ cups white sugar
2 eggs
1 cup sour cream
1 tsp vanilla
2 cups all-purpose flour
1 tsp baking soda
¼ tsp salt
1 cup mashed ripe bananas (I used three ripe bananas)

Frosting (use store-bought cream cheese frosting or make your own from the version below)

Preheat the oven to 350 degrees. Grease a 10 x 15 inch jellyroll pan or one 9X13 pan and an additional 8X8 pan. In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs, one at a time, then stir in the sour cream and vanilla. Combine the flour, baking soda and salt in a medium bowl; stir into the batter. Finally, mix in the mashed banana. Spread evenly into the prepared pan(s). Bake for 20 to 25 minutes, until a toothpick inserted into the center comes out clean. Allow bars to cool completely before frosting.

Whipped Cream Cheese Frosting

1 (8 oz) package cream cheese, softened to room temperature
1 cup powdered sugar
1/8 tsp salt
1 tsp vanilla
1 ½ cups heavy whipping cream

In a large bowl combine cream cheese, sugar, salt and vanilla. Beat until light and fluffy. Set aside. In another medium bowl, beat whipped cream until stiff peaks form (it helps to use a chilled bowl and chilled beaters). Fold whipped cream into cream cheese mixture. Frost to your heart’s delight!

Lemon Bars

3/4 c. margarine, softened

1 1/2 c. flour

1/3 c. powdered sugar

Dash of salt

Mix together and spread on 9 x913 pan. Bake at 350 for 20 minutes.

4 eggs, beaten well

2 c. sugar

1/2 c. flour

6 Tbsp. lemon juice

Pour onto crust that is still hot. Put back in oven and bake 25 minutes. While still hot, rub butter lightly over the top, then sprinkle powdered sugar over the top. Cut in squares and serve.

I have adjusted the recipe for the crust to make it a little thinner. Before, it was 1 c. margarine, 2 c. flour, and 1/2 c. powdered sugar. It always seemed too thick to me.

This recipe came from Afton Godfrey

Spinach Salad

Christine this is for you...I don't have a picture to post with it.  Jay and I make this a lot since the last reunion.  It is so yummy!

Spinach Salad
1 (6 oz) pkg fresh baby spinach
1 c chopped cumcumber
1 c fresh broccoli florets
1/2 c golden rasins
1/2 c real bacon bits
1/4 c slivered almonds
1/4 c sliced fresh mushrooms
1/4 c chopped red onion

Dressing:
1/3 c mayonnaise
1/4 c sugar
2 T red wine vinegar

Directions:
In a large salad bowl, combine the spinach, cucumber, broccoli, raisins, bacon, almonds, mushrooms, and onion.
In a small bowl, whisk the dressing ingredients until smooth.  Just before eating, drizzle the dressing over the salad and toss to coat.

Christine's Requested Salad Recipe

Christine, I am about 99% sure that htis is the salad recipe from Iron Chef cook off last year.  Janae will have to check it out and let me know if I am right.  It was at http://www.allrecipes.com/ .

Ingredients:

1 (6 ounce) package fresh baby spinach
1 cup chopped cucumber
1 cup fresh broccoli florets
1/2 cup golden raisins
1/2 cup real bacon bits
1/4 cup slivered almonds
1/4 cup sliced fresh mushrooms
1/4 cup chopped red onion

DRESSING:
1/3 cup mayonnaise
1/4 cup sugar
2 tablespoons red wine vinegar

Directions

In a large salad bowl, combine the spinach, cucumber, broccoli, raisins, bacon, almonds, mushrooms and onion. In a small bowl, whisk the dressing ingredients until smooth. Drizzle over salad and toss to coat.

Classic Italian Lasagna

I found this recipe at http://www.melskitchencafe.blogspot.com/ which is one of my favorite food websites.  It was not a winner recipe with my kids, but Scott and I really liked it.  This is the meal that inspired me to start charging my kids for the food they don't eat.  Lasagne takes way too long to make for my kids to refuse to eat it!  Anyway, it is one I would make again, but only for Scott and I.  (I guess I could make it for the kids when I need some cash)

Classic Italian Lasagna

*Makes one 9X13-inch pan of lasagna (and requires the use of several pots and skillets…but don’t worry, you can wash those up in a snap while the lasagna is baking)

Red Sauce:
2 tablespoons olive oil
1 tablespoon butter
4 cloves fresh garlic, finely minced (see garlic tutorial here)
1/2 large onion, diced (about 1/2 cup)
8 ounces mushrooms, chopped
2 (8-ounce) cans tomato sauce
1 (6-ounce) can tomato paste
1 (14.5-ounce) can diced tomatoes, undrained
2 teaspoons Italian seasoning (or a mix of dried oregano and basil)
1/2 teaspoon salt
1/2 teaspoon pepper

White Sauce:
3 cups milk (not skim, I used 1%)
5 tablespoons flour
4 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon pepper

9 lasagna noodles, boiled for half the time on the box (or use 12 of the no-boil noodles, of which I far prefer the Barilla brand)
1 pound ground turkey
1 pound mozzarella cheese, shredded
8 ounces Parmesan cheese, shredded

Preheat the oven to 350 degrees. Lightly grease a 9X13-inch baking pan with cooking spray or with a napkin dipped lightly in olive oil and set aside.

In a large skillet, brown the ground turkey over medium-high heat, breaking the meat apart into pieces with a wooden spoon. When turkey is cooked through, drain the grease and set aside.

In a medium-size saucepan over medium-high heat, add 2 tablespoons olive oil and one tablespoon butter. Add a pinch of salt and pepper. When oil/butter is hot, add the garlic, stirring constantly. When the garlic is lightly browned, but NOT burned, add the onion and mushrooms. Continue cooking on medium-high heat until the vegetables are soft and browned and the fluid has mostly cooked out. Remove from heat and either using a handheld immersion blender or transferring the vegetables to a blender, blend the vegetables to a paste-like mixture. Return the pot to the heat (pour the pureed vegetables back in, if using a stand-alone blender) and add the tomato sauce and tomato paste. Stir to combine. Then add the diced tomatoes, Italian seasoning, salt and pepper. Stir. Cover and let the sauce sauce simmer for 30 minutes over medium-low heat, stirring occasionally. Right before using the red sauce in the lasagna, stir in the reserved ground turkey.

While the red sauce simmers, if using lasagna noodles that need to be boiled, bring a large pot of salted water to a boil and boil the noodles for half the time suggested on the box. Once the noodles are cooked, drain, but do not rinse. Add a dab of olive oil to keep them from sticking together. If you are using no-boil noodles, you can skip this step.

Also while the red sauce is cooking, melt the four tablespoons butter and when melted, add the flour, stirring constantly to combine and letting the mixture cook, while stirring, for a minute or two. Gradually add in the milk, whisking constantly. Add the salt and pepper. Slowly whisk the white sauce, ensuring it doesn’t burn on the bottom of the pan, while cooking it over medium heat. Continue slowly stirring or whisking while the white sauce cooks and thickens quite a bit, about 5-7 minutes. Add a pinch of mozzarella for good luck, if you wish!

To begin layering the lasagna, keep in mind that you’ll have three layers of noodles as well as three layers of the sauces and cheese – so plan on splitting all the sauce and cheese piles into thirds so you don’t run out at the end! On the bottom of your lightly greased baking pan, layer three pre-boiled noodles or four no-boil noodles, slightly overlapping the no-boil noodles. Layer the red sauce, white sauce, Parmesan and mozzarella cheeses, spreading all to the edges and top with another layer of noodles. Again, layer the red sauce, white sauce, Parmesan and mozzarella cheeses and top with the final layer of noodles. Layer the sauces and cheeses again.

Cover the lasagna with a greased layer of aluminum foil and bake for 30 minutes. Remove the foil and let the lasagna sit for 15 minutes before cutting and serving.

Backwards Blog

Okay, I know the purpose of this blog is to SHARE recipes. However, today I'm going to do this backwards and REQUEST a recipe and I'm really hoping that one of you has it.

Last summer at our Iron Chef practice run in Island Park someone (I think Lacee) made an awesome green salad. I don't even remember what was in it, I just remember how good it was. And I want the recipe.

So, does anyone have it or know where I can get it?

Much appreciated,

Christine

Pizza Roll-Ups

2 loaves Rhode's bread
Pizza sauce or 1 6 oz. can tomato paste
Toppings of your choice
Mozzarella cheese, grated

Set the frozen bread out 7-8 hours before you want to make the pizza rolls. Cover with plastic wrap so it won't dry out.
When ready, roll each loaf out to an approximate 10"x12" rectangle. Spread pizza sauce lightly over the middle of the bread, keeping the outer 1" of each edge clean. Place meat and other toppings of your choice over the sauce. Last, sprinkle shredded cheese over the top.
Starting from long edge, pull the dough up over the meat and cheese. Work carefully, keeping the meat and cheese inside as you pull. When the dough is covering a little more than half the meat and cheese, pull the other long edge over the meat and cheese. Seal the edges and the ends of the dough. Place both rolls seam down and lengthwise, about an inch apart, on a cookie sheet.
Allow to rise while heating your oven to 350 degrees. Bake for 30 minutes.
Remove from the oven and spread olive oil or butter over the crest to soften it. Cool for 5-10 minutes, slice and serve.

Mom's note:

• This was a family favorite when our kids were growing up.
• You can use bottled pizza sauce for a milder flavor or the tomato paste makes a more robust flavor.

Cilantro Lime Rice

In my quest to remake all my favorites from Cafe Rio, I have discovered this recipe.  Justin, Scott, and I are huge fans.  The other kids...not so much.  They don't really count though because they do not yet adore Cafe Rio as I do.  So give it a try.  It is a little limey, but I like it that way.  You can reduce the lime juice of you want.  This is so good served with Janae's enchiladas or Pineapple and Green Chile Pork Tacos.

Cilantro Lime Rice

4 tbls butter
2 1/2 cups rice
4 1/2 cups chicken broth (I use Minute Rice so I only use half this amount of broth)
1 1/2 tsp salt
juice of 4 small limes or 4 tbls lime juice (You can use less if you don't love lime)
4 tbsp chopped cilantro
1/2 tsp cumin

Mix all in rice cooker or pot until done. ( I don't have a rice cooker so I just cook it in a sauce pan)

Crock Pot Chicken Bowtie Pasta

I have had this recipe in my binder for a long time, so I have no clue where I got it from.

Combine the following in a crockpot:

4 boneless, skinless chicken breasts (I always cook with thighs instead of breasts)

1 jar four cheese alfredo sauce

1 can cream of chicken soup

3/4 pkg real bacon pieces (I couldn't find a pkg, so I bought a jar of real bacon pieces in the salad dressing section instead)

1 pkg fresh sliced mushroom (looking at the picture, I think I forgot those!)

1/2 pkg dry Italian Dressing mix

1 cup cubed swiss cheese

1/4 stick of butter, melted

Salt and pepper

Cook on low 6-7 hours, shredding the chicken breasts about 1 hour before finished cooking.

Serve over bow tie pasta (as you can see we didn't have bow tie, so we used shell instead)

This was really good and made the house smell so yummy all day.  It was really good leftovers the next day too.  I just stored the chicken mixture seperate from the pasta in the refridgerator.

Crock Pot Pesto Chicken

Recipe adapted from A Year of Slow Cooking

The recipe originally had you make your own pesto, but I have fallen in love with this pesto (pictured below) so I thought I would just buy it instead.  It is in the refrigerated section, (at WinCo it is on the top shelf near the salsa by the tortellini).  At my house any time the kids hear us say pesto, they say "pesto is the besto".  This is so yummy on hoagie sandwiches too.  It really is the besto!

4 chicken thighs

sliced mozzarella cheese (I just layered one or two slices on each thigh)

Pesto

In the bottom of a large slow cooker, arrange your chicken pieces. Mine were still frozen. Layer on slices of mozzarella cheese. Pour pesto evenly on top.  Cover and cook on low for 6-7 hours, or on high for 4-5. If your chicken is frozen it will take a bit longer.

This was so good.  It had a lot of flavor to it.  We just served it with dutch oven style potatoes (cooked in a frying pan this time of year). 

Sinful Bread

I got this one from The Sisters Cafe . It's another food blog written by sisters and they always have awesome recipes. I modified the recipe a bit, it says to put the mixture on French bread but all I had was garlic bread. I left out the minced onion cause it seemed like all the garlic on the bread AND minced onion would just be too much. It turned out good, but I still would like to try it as the original recipe reads. I made this a few weeks ago while Janae was visiting and she must have liked it cause she called me later to get the recipe. This is one I think we'll definately be having again sometime soon.

Sinful Bread

2 loaves french bread
1 cup Parmesan cheese, grated fresh
1 cup mayonnaise
1/4 cup minced onion

Combine ingredients. Split french bread horizontally, spread mixture and sprinkle with paprika (if desired). Broil to crisp up. Enough for 2 loaves of french bread.