Garlic Bread

Magazine Purge, #4! Here’s an easy recipe for garlic bread. Courtesy of Rachael Ray, April 2013


  • 2 tablespoons butter
  • 2 tablespoons EVOO (Extra Virgin Olive Oil)
  • 4 minced garlic cloves
  • pinch of dried parsley (optional)

Mix ingredients together and spread onto cut sides of 1 split french or italian loaf. Broil until bread is lightly toasted, about 2 minutes.

[I would probably add some shredded parmesan cheese as well. Yum!]


Messy Giuseppes (Sloppy Joe’s Italian Cousin)

This recipe is courtesy of Rachael Ray, from the 16 January 2007 Rachael Ray Show. Our family really enjoys Messy Giuseppes; in fact, we had them last night, and they were delish!

Messy Giuseppe – Sloppy Joe’s Italian Cousin

I mostly follow Rachael’s recipe, just a few modifications. It does call for ground sirloin; we have subbed in ground turkey (and veggie broth) before and that was good too. A meat substitute and veggie broth could be used for a vegetarian dish. Also, you can just make the bread at the end for a great cheesy garlic bread to serve with something else.


  • 2 tablespoons extra-virgin olive oil (EVOO)
  • 1 pound ground, 90 percent lean sirloin [Can use ground turkey or meat substitute]
  • 1 green bell pepper, seeded and chopped
  • 1 small onion, chopped
  • 5 large garlic cloves, chopped
  • 1 medium portobello mushroom cap, finely chopped [We don’t like mushrooms, so I sub a red pepper instead]
  • 1/8 teaspoon (eyeball it) allspice
  • 1/2 teaspoon crushed red pepper flakes
  • Coarse salt and black pepper
  • 1/2 cup (a couple of glugs) red wine
  • 3/4 cup beef stock [We use vegetable broth, we like the taste better]
  • 1 tablespoon Worcestershire sauce
  • 1 14-ounce can crushed tomatoes
  • 1/4 cup (a generous handful) flat-leaf parsley, chopped
  • 4 tablespoons (1/2 stick) unsalted butter, softened
  • 5-8 fresh basil leaves, about 1/4 cup, chopped
  • 1/4 cup (a small handful) grated Parmigiano Reggiano or Romano cheese
  • 4 individual ciabatta rolls or any kind of crusty hoagie rolls
  • 1 ball fresh mozzarella cheese, cut into 8 slices


For the meat sauce, heat a deep skillet or a heavy-bottomed pot over medium-high heat with 2 tablespoons of EVOO, twice around the pan. Add the ground beef and cook until lightly browned, breaking up the meat with the back of a wooden spoon. Add green pepper, onion, ¾ of the garlic, mushrooms, allspice, red pepper flakes and a little salt and pepper to the beef and cook for about 5-8 minutes.

Add the wine and cook another minute then add the beef stock, Worcestershire and tomatoes. Bring the mixture up to a bubble, reduce the heat to medium-low and gently simmer for 10 minutes. Finish it by stirring in a handful of chopped parsley.[Maybe it’s because I don’t use mushrooms, but our beef mixture still has a lot of liquid at this point. I simmer for longer until it thickens up more.]

While the meat is simmering, combine the remaining garlic with the soft butter, basil, parmesan cheese and a little salt and pepper in a mixing bowl. Split the rolls in half lengthwise without cutting all the way through and separating the halves. Press open the rolls by flattening them out a little bit. Slather the insides with the butter and place 2 slices of the mozzarella on each roll. Toast until golden brown under the broiler, about 2-3 minutes. [We only do mozzarella on one half, leaving the other half with just the garlic butter. It is really good without the cheese!]

Top one side of the cheesy garlic rolls with a heap of meat and get prepared to get sloppy with Messy Giuseppe! [For me, this sandwich is too big to eat like this. I serve it open face, with the meat on both sides of the bread, and use a knife and fork instead.]

Homemade Tortillas

This is from the Taste of Home magazine June/July 2010 issue, from Kristen Van Dyken of West Richland, WA. Only four ingredients to make your own tortillas! Per the recipe, this makes 8 tortillas; you may want to double the batch.


  • 2 cups all-purpose flour
  • ½ tsp. salt
  • 1 cup water
  • 3 Tbsp. olive oil


In a large bowl, combine flour and salt. Stir in water and oil. Turn onto a floured surface; knead 5 – 6 times. Divide dough into 8 portions. On a lightly floured surface, roll each portion into a 7-in. circle.

In a large nonstick skillet coated with cooking spray, cook tortillas over medium heat for 1 minute on each side, or until lightly browned. Keep warm.

Italian Bread Bowls

From the November 1998 issue of Southern Living. This recipe was provided by Sidney Carlisle of Mansfield, Texas; it was suggested to serve the Hearty Potato Soup in these. I have personally never made them, but they sound good if you like to bake bread and have the time.


  • 2½ cups warm water (105° to 115°)
  • 2 (¼-ounce) envelopes active dry yeast
  • 2 teaspoons salt
  • 2 tablespoons vegetable oil
  • 7 cups all-purpose flour
  • 1 tablespoon cornmeal
  • 1 egg white
  • 1 tablespoon water


  • STIR together 2½ cups water and yeast into a large bowl; let stand 5 minutes. Stir in salt and oil.
  • ADD flour gradually, beating at medium speed with an electric mixer until a soft dough forms.
  • TURN dough out onto a floured surface; knead until smooth and elastic (4 – 6 minutes). Place in a lightly greased bowl, turning to grease top. Cover and let rise in a warm place (85°), free from drafts, 35 minutes or until doubled in bulk.
  • PUNCH dough down, and divide into 8 equal portions. Shape each portion into a 4-inch round loaf. Place loaves on lightly greased baking sheets spinkled with cornmeal. cover and let rise in a warm place (85°), free from drafrs, 35 minutes or until doubled in bulk.
  • STIR together egg white and 1 tablespoon water; brush over loaves.
  • BAKE at 400° for 15 minutes. Brush with remaining egg mixture, and bake 10 to 15 more minutes or until golden. Cool on wire racks. Freeze up to 1 month, if desired.
  • CUT a ½” thick slice from top of each loaf; scoop out centers, leaving ¾” thick shells. (Reserve centers for other uses.) Fill bread bowls with hot soup, and serve immediately.

Walnut Brewery’s Asiago Cheese Dip & Beer Bread

Boulder, CO is the home of the Walnut Brewery. Somehow over the years they were associated (bought out?) with Rock Bottom Brewery. Same menu, but Walnut kept their different name. In college my husband and I loved to go to the Walnut for their beer and the Asiago Cheese Dip appetizer with beer bread. They still make their own beer, but unfortunately, they don’t have the cheese dip on the menu anymore!

In 2000, one of the Rock Bottom restaurants shared the Asiago Cheese Dip recipe with a local paper, and I happened to run across it on the internet. While you can not longer order this app at the restaurant, at least you can make it at home. And on a personal note, we don’t like mushrooms, so I leave those out!

Walnut Brewery Asiago Cheese Dip 

  • 4 tablespoons sun-dried tomatoes, reconstituted in hot water
  • 1 cup mayonnaise
  • 1 cup sour cream
  • 1/2 cup shredded Asiago cheese, plus shredded Asiago cheese for garnish
  • 1/4 cup green onions (cleaned, rinsed, and sliced into 1/4-inch pieces
  • 1/4 cup mushrooms (rinsed and sliced into 1/4-inch pieces

Squeeze all water our of tomatoes, then julienne cut into fine strips. it is important that all water be removed from tomatoes, and they must be added last, or dip will discolor.

Combine remaining ingredients, except tomatoes and cheese for garnish, in food processor. blend well at low speed. Add tomatoes and slowly mix by hand for about 1 minute. When ready to serve, heat through in microwave oven. Remove from microwave and sprinkle with Asiago cheese. Put in broiler and heat until cheese browns. Makes 3 cups.

Walnut Brewery Beer Bread

  • 2-1/2 cups flour
  • 4 tablespoons sugar
  • 1/2 teaspoon baking powder
  • pinch of salt
  • 9 1/2 oz pale ale beer
  • 1/2 cup grated cheddar cheese
  • 2 green onions, finely sliced (green part only)
  • 10 oz jalapenos, finely chopped (optional)
  • 1 tablespoon melted butter to coat bread

Sift together flour, sugar, baking powder, and salt. Add beer and mix well.

Add cheese, onion, and jalapenos, if using. Batter will be stiff.

Preheat oven to 300 degrees. Lightly coat 9 x 5 x 3-inch loaf pan with vegetable oil spray. Transfer batter to pan, spreading evenly. Brush top of bread with melted butter. Bake in preheated oven about 45 minutes or until bread is light brown. Remove from oven and cool. When cool, cut bread into 1/4-inch thick slices.

When ready to serve, put bread slices in broiler and heat until browned, about 1 minute. Makes one loaf.


Beer Bread

Love, love, love this bread. I clipped it from the CookSmart column of USA Weekend last year. Unlike most breads, this one takes about an hour in total to make. Very easy and delicious. We make it so much I have the recipe hanging on the refrigerator.


  • 3-1/2 cups all-purpose flour
  • 3 Tbs. sugar
  • 1 Tb. baking powder
  • 1-1/2 tsps. salt
  • 12 ounces beer
  • 1 egg, beaten


Adjust oven rack to lower-middle position and heat oven to 375 degrees. Mix flour, sugar, baking powder, and salt in a large bowl. Add beer (no sips!) and stir with a fork until just combined. Turn dough onto a floured surface; knead quickly to form a ball. Place bread on a baking sheet and confidently slit an X on top with a serrated or very sharp knife. Brush loaf with egg wash. Bake until golden brown, about 45 minutes. Transfer to a wire rack to cool. Serve.