garlic-butter-recipeI like garlic and I really like butter, so it should go without saying that I love garlic butter!

Garlic butter is best known for making Garlic Bread or Toast (which I love to make and eat with a big plate of spaghetti…, but I digress). Garlic butter also provides a flavor boost to all kinds of dishes. Try it on steaks, chicken, mashed potatoes, bread and rolls and vegetables such as corn on the cob (that’s so good), green beans and steamed carrots. Did I even mention seafood, oh and don’t forget to add a heaping garlic butter pat onto your perfect baked potato.

Garlic Butter Recipe

Ingredients

  • 1 cup butter, softened
  • 1-2 tablespoon minced garlic
  • 1/4 cup grated parmesan cheese
  • 1 teaspoon italian seasoning
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon ground paprika

Directions

  1. In a small bowl, combine softened butter, minced garlic and parmesan cheese.
  2. Season with Italian seasoning, pepper and paprika.
  3. Mix until smooth.
  4. Refrigerate until ready to use.

Garlic Toast Recipe

Ingredients

  • Garlic Butter
  • Loaf, French Bread or Italian Bread

Directions

Cut bread about 1/2 to 1 inch thickness. Spread garlic butter on both sides of bread. Put on cookie sheet. Bake at 400 degrees until toasted, about 20 minutes. Turn if necessary for even browning. You can also toast it under the broiler (Broil 4″ from heat for 2-3 minutes or until golden).

Grilled Garlic Toast
Place buttered bread slices on hot grill and cook on each side until the bread begins to show grill marks. Flip and continue grilling. Remove when the bread starts to get crunchy.

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My family loves bananas but we always seem to end up with a bunch of bananas that are starting to go bad. You know, the skins on the outside of the bananas go black and the insides get all brown and mushy.  I used to get annoyed and think what a waste, then I realized that these black bananas might be part of a family conspiracy — the Nana Bread Conspiracy.  Could it be that there is a pact in my house to not eat the last four bananas?  They let them hang there, aging, ripening and pushing me to throw the gnat magnets in the garbage or… make everyone’s favorite dessert: Nana Bread.

Nana Bread

  • 3 or 4 ripe bananas
  • 1/3 cup melted butter
  • 1 cup sugar
  • 1 egg, beaten
  • 1 teaspoon vanilla
  • 1 teaspoon baking soda
  • Pinch of salt
  • 1 1/2 cups of all-purpose flour
  1. Preheat the oven to 350°F (175°C).
  2. Mash bananas in a large mixing bowl.
  3. With a wooden spoon, mix butter into the mashed bananas.
  4. Mix in the sugar, egg, and vanilla.
  5. Sprinkle the baking soda and salt over the mixture and mix in.
  6. Add the flour last, mix.
  7. Pour mixture into a buttered 4×8 inch loaf pan.
  8. Bake for 1 hour.
  9. Cool on a rack.
  10. Remove from pan and slice to serve.

This is a great tasting sweet cornbread.  It tastes a lot like the cornbread you get at Marie Callender’s restaurant.  OK, I know this isn’t much of a “recipe” (using two boxes of ready mix), but it is two different mixes.

Jiffy, Jiffy Sweet Cornbread

Prep Time: 10 minutes

Cook Time: 45 – 50 minutes

Ready In: 60 minutes

INGREDIENTS:

  • 1 (9 oz.) box Jiffy Corn Muffin Mix
  • 1 (9 oz.) box Jiffy Yellow Cake Mix

DIRECTIONS:

  1. Prepare corn muffin mix according to directions on package.
  2. In a separate bowl, prepare cake mix according to directions on package.
  3. Carefully fold the muffin mix into the cake mix until well blended.
  4. Put mixture in 8 X 8 baking dish.
  5. Bake according to box directions for the yellow cake mix.