I feel very fortunate to have great friends and a wonderful family. When the two coincide, I feel doubly blessed. My sister-in-law, Elaine, and I have been friends since junior high school. We married brothers and are not just friends but family. We always joke that we can’t be mad at each other because we know too much!
We are very different in many ways. She is very businesslike, a little on the shy side and does everything to perfection. I, on the other hand, do a few things well, do not have an eye for business and have never met a microphone I didn’t like. We can actually carry on a conversation and never finish a sentence because the other person knows exactly what both of us are thinking.
I recently hosted a 60th birthday luncheon for her with some fellow friends and family members. A great time was had by all. What a wonderful opportunity for us to get together and pay tribute to our special friend!
Remember to tell your friends how much they mean to you. Maybe just a quick text to someone you haven’t heard from in a while. Life is short. Don’t waste a minute of it!
Hope you enjoy today’s bread recipes. Thanks for reading.
PARMESAN CHEESE BITES
2 tablespoons butter, melted
¼ cup corn oil
1 large can butter-flavored biscuits
1 cup grated Parmesan cheese
1 tablespoon dried parsley flakes
Mix butter and corn oil. Quarter each individual biscuit, and roll in butter mixture until well coated. Mix Parmesan cheese and parsley flakes, and roll biscuit in this mixture. Place biscuits close together on a cookie sheet, and bake until barely done, according to the directions on the can. These may be kept warm on Low in your Crock-Pot.
QUICK CHEESE BREAD
2 (5½-ounce) package Martha White BixMix or Bisquick
2 eggs
¾ cup water
2 teaspoons dry mustard
1½ cups shredded sharp cheddar cheese
2 tablespoons butter
Beat eggs, and add water, Bisquick, dry mustard and a cup of the cheese. Pour into a greased loaf pan. Top with the rest of the cheese, and dot with butter. Bake at 350 degrees for 45 minutes, and let cool 15 minutes in pan before serving. Slice and toast leftover bread if there is any.
GARLIC CHEESE BISCUITS
1¼ cups Bisquick
½ cup grated cheddar cheese
1/3 cup water
½ stick butter, melted
¼ teaspoon garlic powder
¼ teaspoon salt
1/8 teaspoon parsley flakes
Preheat oven to 400 degrees, and line a baking sheet with parchment paper. Combine the Bisquick with cheese. Add water and stir until lightly combined — the dough will be slightly moist. Drop by tablespoons onto prepared baking sheets, and bake for about 10 minutes or until firm and beginning to brown. While they are baking, make the garlic butter by combining the butter, garlic powder, salt and parsley flakes; mix well. Brush on top of the biscuits when you take them from the oven.
• Contact Lee Ann Flemming at lafkitchen@hughes.net.
