Bradley Creer HR Cooks' Blog

Here’s a quick bread recipe. I’m really glad I remembered I had this one too, since I have a package of cheddar I picked up several weeks ago when it was on sale. It’s fine – no mold or anything, just has gotten quite sharp. I like sharp cheese (I remember my dad did too), but the others in the fam aren’t too much of a fan. Whatever kind of cheese you have will work. This is a good one all by itself, or with a bowl of soup, or with a salad. (Hint: I like it best warmed 5 – 10 seconds in the microwave if it’s not hot.)
1/2 Cup butter
1/2 Cup warm milk
1/4 Cup warm water
2 1/2 Cup flour, divided
1 pkg. (2 teaspoons) yeast
2 Cups (8 oz.) shredded cheese
1 1/2 teaspoons salt
1 teaspoon sugar
3 eggs

Warm butter…

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A Day In the Life of Jennay

Who doesn’t love fudge?!?  This recipe is super yummy!!  Later this week I’ll share a step by step recipe (pictures included) for old fashioned peanut butter fudge-my absolute favorite fudge recipe.

A few tips for making fudge:

  1. a candy thermometer comes in very handy
  2. stir, stir, stir!  don’t leave sugar mixture unattended….you must stir constantly until mixture boils
  3. remove from heat then add your flavoring and nuts
  4. butter your pans before you start…this will make it so much easier, I promise!

What You will need:

  • 3 cups sugar
  • 2/3 cup HERSHEY’S Cocoa or HERSHEY’S SPECIAL DARK Cocoa
  • 1/8 teaspoon salt
  • 1-1/2 cups milk
  • 1/4 cup (1/2 stick) butter
  • 1 teaspoon vanilla extract
Mix sugar, cocoa and salt in heavy 4-quart saucepan; stir in milk. Cook over medium heat, stirring constantly, until mixture comes to full rolling boil. Boil, without stirring, until mixture reaches 234°F on candy thermometer or until small…

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Hey Friendlings!

I know i’ve been away for a while but i’m back with baking ‘vengeance’!

It was my sisters birthday on friday. She is just as much of a ‘foodie’ as I am so I took this as an opportunity to bake another masterpiece! I asked her to pick a famous chef and I would pick a recipe to try out for her! Now i’m not saying my sister is predictable but she loooooves Nigella Lawson so of course she picked her!

Going through my magical Nigella cookbook I came across her chocolate mousse cake. The amazing thing about this recipe is that you can either make the mixture and put it straight in the fridge to eat as mousse or you can put it in a ‘water bath’ and eat it as the fudgiest cake of deliciousness!


  • 300grams best dark chocolate (I used Lindt 70% cocoa)
  • 50grams…

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It really shocks me how much chocolate a growing baby needs.

I have to work really hard to ensure they get enough.

This is something we grew up on. There are two versions, one with Weetbix and one without. My preference is to omit it, but don’t flame me for that!

With Weetbix –

Without Weetbix –


1 cup flour
1 teaspoon baking powder
3/4 cup sugar
1/4 cup cocoa
3 crushed Weetbix (optional)
1 teaspoon vanilla
180g margarine
1 cup coconut


Melt margarine, blend all ingredients and press into tin. Bake until firm and bounces back like cooked biscuit mix. Ice with chocolate icing (icing sugar, margarine, vanilla, cocoa, boiling water) and sprinkle with coconut.

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Danny's Kitchen

What do you do when you have rolls leftover from a recent BBQ? You make sliders of course! But these aren’t your typical burgers — would you expect anything less from me and my kitchen? 🙂

Chicken Breast Sliders

Ingredients (for 6 sliders):

  • 6 Mini Kaiser Rolls
  • 2 Chicken Breasts – sliced diagonally into thin strips
  • Olive Oil
  • Salt & Pepper
  • Mayo
  • Bottled or canned Artichokes – chopped
  • Sliced Olives
  • Arugula

Cooking Instructions:

  1. Preheat oven to 350 degrees.
  2. In a pan over medium heat, drizzle in olive oil and cook the chicken slices that have been lightly salted and peppered.
  3. On a baking sheet, heat your rolls for about 10 minutes in the oven.
  4. Create spread by combining mayo and chopped artichoke.
  5. Spread a thin layer of the artichoke spread on the roll, place chicken slices, add arugula, more artichoke spread and top with olive slices.

Fast, delicious and an…

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The Sugarlump

As a devout chocoholic, I am very skeptical of desserts without chocolate.

Recently, Grandmother has made me question my chocolate beliefs by introducing me to “butterscotch brownies.”

These things are so decadent and satisfying and buttery and fudge-y and delicious and very hard to stop eating.

This is not an “I’ll just have one bite” kind of treat.  It’s been clinically proven that they are impossible to resist.

I would like to thank Alyne for coming up with this recipe and then passing it on to Neda and then to Grandmother so she could pass it along to me and cause me to think critically about my confectionary beliefs.

Would you like me to stop rambling now and tell you how to make them?

Ok, if you insist.

The ridiculously simple ingredients:

  • 1 stick of butter
  • 2 cups of light brown sugar
  • 2 eggs
  • 1 cup self-rising flour
  • 2 teaspoons vanilla…

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