Macaroni Grill Rosemary Bread

I love the Macaroni Grill, the bread there is amazing.  The last time I went I think I ate two loafs myself!!  It's that good!!  I found this recipe at so I had to try it!!  Everybody loved it.  My kids told me it was better then the Macaroni Grills...
Macaroni Grill Rosemary Bread
*Makes 2 loaves
1 tablespoon instant yeast or 1 1/2 tablespoons active dry yeast
1 tablespoon sugar
1 1/2 cups warm water
2 3/4 – 4 cups all-purpose flour
1 1/2 teaspoon salt
1 1/2 tablespoons dried rosemary, chopped and divided
2 tablespoons butter, melted
Coarse salt for sprinkling
In a large bowl (or the bowl of an electric stand mixer if you have one), combine the yeast, sugar and water. If using active dry yeast, let the mixture stand until foaming and bubbly, about 5 minutes. If using instant yeast, proceed with the recipe. Add two cups of the flour, salt and 1 tablespoon of the chopped rosemary. Mix. Continue adding flour, gradually, until a soft dough is formed. Judge the dough based on texture and feel versus how much actual flour you’ve had to add based on the recipe. The dough should be slightly tacky to the touch but should hold it’s shape while still being soft and smooth. Knead the dough by hand or with an electric mixer for 4-5 minutes, adding additional flour only if the dough is overly sticky and not clearing the sides of the bowl.
Transfer the dough to a lightly greased bowl and cover with greased plastic wrap. Let the dough rise until doubled in size, approximately 1-2 hours, depending on the warmth of your kitchen. Once doubled, gently deflate the dough and divide in half. Prepare a rimmed baking sheet with parchment paper, a silpat liner or lightly grease with cooking spray. Shape the dough into two smooth, oval shaped loaves and place them on the baking sheet, one on each half of the tray so they have room to rise and bake without touching. Use a brush to slather the melted butter over the top of the loaves. Continue brushing on the butter until it is gone (the loaves will be well-saturated). Sprinkle the remaining chopped rosemary over the top of the loaves, patting down gently to set into the dough, if needed. Cover the loaves with lightly greased plastic wrap and let them rise again until puffy and nearly doubled, about an hour (again, the exact time will depend on temperature so judge the dough by how it looks).
Preheat the oven to 425 degrees. Lightly sprinkle coarse salt over the top of the loaves. Bake the loaves for 18-20 minutes until browned and baked through. Transfer to a cooling rack to cool completely.

Key Lime poke cake

For Mothers day dinner I decided to make the dessert. I decided on this Key lime poke cake!  It was yummy and light and just the right summer taste to it!!

  • 1box Betty Crocker® SuperMoist® white cake mix
  • 1 1/4
  • cups water
  • 1tablespoon vegetable oil
  • 4eggs
  • Key Lime Filling
  • 1can (14 oz) sweetened condensed milk (not evaporated)
  • 3/4cup whipping cream
  • 1/2cup Key lime juice or regular lime juice
  • 1teaspoon grated lime peel
  • 4drops yellow food color
  • 1drop green food color
  • Frosting  I found on this website
    • 1 cup unsalted butter (2 sticks or 1/2 pound), softened (but not melted!) Ideal texture should be like ice cream.
    • 3-4 cups confectioners (powdered) sugar, SIFTED
    • 1/4 teaspoon table salt
    • 1 tablespoon vanilla extract
    • up to 4 tablespoons milk or heavy cream
    1. Beat butter for a few minutes with a mixer with the paddle attachment on medium speed. Add 3 cups of powdered sugar and turn your mixer on the lowest speed (so the sugar doesn’t blow everywhere) until the sugar has been incorporated with the butter. Increase mixer speed to medium and add vanilla extract, salt, and 2 tablespoons of milk/cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add remaining sugar. If your frosting needs to be thinned out, add remaining milk 1 tablespoons at a time.
    Garnish, If Desired
    Fresh strawberries
    Key lime slices

    'Better-than-Cafe-Rio' Shredded Sweet Pork

    Seriously, I'd eat this every day. #1, it's made in the crock pot. Minimal work. I like that. #2, it's delicious! Just as good, if not better than Cafe Rio if you ask me, or my brother, or my brother in-law, or my sister, or my step dad... they all agree. Plus, the dressing is HEAVEN. I LOVE cilantro! Added a little extra. :)

    I borrowed this pic from online. Forgot to take a pic.

    • 3 lbs pork (or chicken breasts) *
    • 16 oz bottle of chunky salsa (I used Pace Medium)
    • 1 can Coke (any soda. I've used coke, coke zero, Dr Pepper.. all are yummy!)
    • 2 cups brown sugar
    Place pork in crock pot and fill it 1/2 way up the pork with water. Cook on HIGH for 5 hours. Drain off water. Cut pork in thirds. In blender/processor, mix salsa, sugar, and soda. (just enough so chunks are gone) Pour on top of pork. Cook additional 3 hours on HIGH. Shred pork with forks. Leave on low/warm until ready to serve.

    *If doing chicken, cook in crock on LOW for 6 hours. Then drain water, pour sauce over chicken, and cook an additional 30 minutes to 1 hour. Shred chicken with forks.*

    • 1 Package Hidden Valley Ranch
    • 1 cup mayo 
    • 1 cup chopped cilantro
    • 2 cloves garlic, chopped
    • 2-4 Tablespoons of LaVictoria Green Taco Sauce 
    • I like to add a little lime juice (opt)
    Mix in a blender/food processor.

    Serve it as a salad, or burrito, or just over rice! Either way, you can't go wrong. Mmmmmmm......

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