Don’t you just love that name??

Shelby’s site is just as interesting as her blog’s title. Interesting because it has such a great mix of recipes. From Bread to Venison, from decadent to healthy (Weight Watchers), you can find it all on Shelby’s site. And so so many I wanted to try. Unfortunately life got in the way and I ended up with only time to try two. So I made the choices good ones.

“Keeping Grumpy Happy” was the title of the post containing Italian Bread using a Bread Machine. It is a free form loaf that starts in the bread machine. The machine does all the work, you get all the taste. Since we are allowed to modify recipes I decided to make…

    Asiago Italian Bread

    4 cups unbleached all-purpose flour
    1 tablespoon light brown sugar
    1 1/3 cups warm water
    1 1/2 teaspoons salt
    1 1/2 teaspoons olive oil
    1 (.25 ounce) package active dry yeast
    1 cup freshly shredded Asiago Cheese {this is all I added to the mix}
    1 egg
    1 tablespoon water
    2 tablespoons cornmeal

{BTW! I cut the recipe in 1/2 so the bread DID have a lot of cheesey flavor!!}

Place flour, brown sugar, warm water, salt, olive oil and yeast in the pan of bread machine in the order recommended by manufacturer. Select dough cycle; press start.
Deflate the dough and turn it out onto a lightly floured surface. Form dough into two loaves and place seam side down on a cutting board generously sprinkled with cornmeal. Cover the loaves with a damp cloth and let rise, until doubled, about 40 minutes. Preheat oven to 375 degrees F.
In a small bowl, beat together egg and 1 tablespoon water. Brush the risen loaves with egg mixture. Make a single long, quick cut down the center of the loaves with a sharp knife. Gently shake the cutting board to make sure that the loaves are not sticking. If they stick, use a spatula or pastry knife to loosen. Slide the loaves onto a baking sheet with one quick but careful motion.
Bake in preheated oven for 30 to 35 minutes, or until loaves sound hollow when tapped on the bottom.

I was afraid that a whole cup of cheese would be too much, but it turned out to be the perfect amount. I like to be able to actually taste the cheese in a cheese bread. Good plain, buttered, or toasted!!


Despite the fact I had several ‘meal’ recipes picked out I only got to dessert – Traditional Peanut Butter Cookies. According to Shelby,

    “The peanut butter cookie recipe comes from “Feeder’s Digest” which is a cookbook that was put together by locals in the Dekalb-Hermon Senior Citizens club back in 1974.”

Don’t you love the older local cookbooks put together by schools and churches, etc. I have several myself and can always find something to make from them.

These are definitely traditional but definitely tasty. They are traditionally flattened with a fork but I chose to just scoop some and let them flatten on their own.

    1 c. granulated sugar
    1 c. brown sugar
    1 c. crisco
    1 c. peanut butter
    2 eggs
    1 tsp. salt
    1 tsp. soda
    1/2 tsp. vanilla
    2-1/2 c. flour

Mix together well. Roll in balls. Flatten with fork and bake at 375 for 8 – 10 minutes.

1/2 of the recipe gave me 26 cookies. I baked two sheets worth but had a little dough left over so I threw in a few chocolate chips. PB and Chocolate = TASTY!!

These cookies were made as part of a Baking Gals post. Shelby is one of hundreds of bakers who supply goodies to our troops overseas!! GO Shelby!!

NOW!! About those recipes I wanted to make – I will get to them….

And that’s just some of the deliciousness from Shelby. Y’all really need to visit with her!!!

BTW Shelby was my ‘assignment’ for February’s Secret Recipe Club. Once a month we are given a blog to bake/cook from and then blog about our cooking adventures. It is a wonderful way to find new blogs and wonderful recipes.