Bacon Cheese Stuffed Bread Saturday, Sep 29 2012 


I’ve seen a few recipes for this type of stuffed bread floating around on Pinterest. One night, I decided to indulge and try it. 🙂  Yum! Very good, and a definitely treat. 🙂  I basically followed this recipe, with a few tweaks. I also didn’t measure how much cheese or bacon bits I used, just until the bread looked stuffed enough. 😉

Bacon Cheese Stuffed Bread

1 unsliced loaf of bread (round is preferable)
8-12 oz cheese, thinly sliced or shredded
3 oz bag bacon bits
2 Tbsp butter, melted
1 Tbsp Parsley, optional
Using a sharp bread knife cut the bread going both directions, being careful not to cut through the bottom crust. Place cheese and bacon bits in between cuts. Sprinkle butter over bread. Sprinkle with parsley, if desired. Wrap the entire loaf in foil and place on a baking sheet. Bake at 350F for 15 minutes. Unwrap. Bake for an additional 10 minutes, or until cheese is melted.

Kitchen Tip: Freezing Grated Cheese Monday, Jan 16 2012 

When cheese comes on a really good sale, I love to buy a lot, grate it, and freeze it to last until the next good sale. The problem is that grated cheese often clumps together into one big chunk which is very hard to use later on!

A few years ago, a friend at church told me that she coats her grated cheese with flour so it doesn’t form a chunk! It works really well, and we’ve done it ever since!

Here are the simple steps:

1. Grate the cheese
2. Place it in a large ziploc bag
3. Generously sprinkle flour on top
4. Close the bag with air still inside
5. Shake to distribute flour all over the cheese
6. Take air out of bag and freeze

You may find it helpful to not overfill the bag, so the flour distributes easily.

Bonus tip: once cheese is frozen, you can combine 2 bags of grated cheese into one. It will freeze a lot easier if your bags are only half full.


Shared at Tammy’s Kitchen Tip Tuesday!

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