Sunday night I made Pioneer Woman’s lasagna for supper. Tucker declared that it was his FAVORITE “basagna”!
Makes a momma feel good.
Over the weekend I had grand ambitions of preparing French toast for my lovely family.
To their demise my sacred morning coffee and beloved news and cooking shows took precedence over the breakfast. They didn’t seem too upset, but I now had a loaf of Texas toast that needed to be used.
Grady loves garlic bread with his Italian food so my creative juices started flowing.
I had heard about recipes for garlic bread that used mayonnaise and how decadent and indulgent it made it. I hadn’t actually read a recipe, but thought I could certainly wing it with what I did know.
They weren’t kidding…
This. Stuff. Rocks!
If you’re on a diet, don’t even look.
If you have high cholesterol don’t scroll down any further.
If you have a fear of fat grams this will send you screaming.
If you want something a little indulgent and absolutely crowd pleasing, keep reading.
If you’ve been good all week and deserve a treat, this is EXACTLY what you want.
If curiosity is just killing you, go for it.
Without further delay…
Garlic Cheese Bread my friends.
8 pieces Texas toast
1/2 stick butter softened (please don’t use margarine, it’s just wrong)
1/2 cup REAL mayonnaise (FULL fat version, folks)
Garlic salt (no exact measurement, use the shaker)
Heat oven to 350 degrees. Line a baking sheet with aluminum foil. Spray with non-stick cooking spray. Place bread on baking sheet. Spread a thin, yet ample schmeer of mayo on each piece. Repeat the schmeering with the butter. Yes, you’re going to put butter on top of the mayo. Sprinkle each piece generously with garlic salt. Top with a slightly heaping mound of mozzerella on each one.
Place in the oven for 5 to 6 minutes to let the mayo and butter melt into the bread. After the allotted time turn the broiler on and let broil until the cheese is bubbly and browning.
Remove, cool slightly and try not to eat the entire pan. It’s hard. I know.
Peace, love and mayo mania!