No knead bread

Homemade bread is devine! This isn't my recipe but I do experiment with the basic recipe by changing the flavors with dried spices, garlic, onions and such sprinkled and incorporated.

This is very economical, fun and yummy! It's hard not to smile when serving a slice, roll or bread bowl that you made.

Basic recipe

Working with yeast is still something I struggle with. That is why I love using the master recipe for Artisan Bread in Five Minutes.

I won't post the recipe here since I have linked it above.

Simple ingredients

All mixed up

Rising

This batch below is the Vermont Cheddar recipe [from the book]. I forgot to slash the top of the bread but it turned out fine. I made individual serving sizes.

Check marks for the bucket list

Can you believe I took this trip in September and didn't blog about it?!

I don't really have a bucket list but I did get to experience eating at Paula Deen's "The Lady & Sons" and her brother Bubba's "Uncle Bubba's" in Savannah, GA.

Clay, Gale & Barry...posing with the restaurant behind us.

While I didn't get to meet either I was happy that Lenata "Jelly Roll" Jones was working the day we had lunch at The Lady & Sons. She was happy to stop making bread for me to snap a quick picture. And, the bread was w.o.n.d.e.r.f.u.l.

Hoe cake and cheese biscuit!

I had the Chicken Pot Pie for lunch. Isn't is pretty?

Here I am with my two favorite guys!

And, thanks to Chris for making our lunch a fun meal.

Cheese dip...Punkin style

Hopping back to the post to link up with the weekend potluck. Make this version the next time a cheese dip is on your menu.

I couldn't call it cheese dip...that is boring. This is the version my cousin, Teresa, aka Punkin, served us while visiting with her back home in Alabama. It really takes the standard cheese dip to a new level! I made half of the recipe, as shown below. You can easily double this for a crowd.

Ingredients:
4 oz Velveeta cheese
1 Sausage roll*
1 Rotel [do not drain]
1 Cream of Mushroom soup
1 Cream of Onion soup

Mix the soups and rotel in a crock pot. Cube the cheese and add to the mixture. Brown and drain sausage and add to the crock pot.

Heat and enjoy with chips or bread cubes.

*Control your heat by the type of sausage you use. To intensify the heat add a second can of rotel, but drain it.

I often use store brands... this is what I got when I sent Barry with my list :)

Love and miss you, Punkin!

Gale Wall & Teresa Wilson