Recipes made with love
By Barbie Butz · Thu Aug 06 2026
On Father's Day this year, our son David and his wife Shannon baked a wonderful loaf of no-knead cheese bread and gave it to "Dad" as a gift. It was so delicious that I just have to share the recipe with you.
No-Knead Cheesy Bread Ingredients:
1 teaspoon onion powder
1⁄2 teaspoon granulated garlic or garlic powder
3 cups all-purpose flour
2 1⁄2 teaspoons instant yeast
1 1⁄2 teaspoons table salt
2 cups shredded sharp cheese 2 large eggs
1/4 cups milk
Directions:
Lightly grease a 9-inch x 5-inch loaf pan. In a large bowl, whisk together the flour, garlic and onion powders, yeast, and salt. Stir in the cheese. In a separate bowl, whisk together the eggs and milk. Add the liquid to the flour mixture and beat well for 2 to 3 minutes. The batter will be thick. Scoop the batter into the prepared pan. Cover the pan and allow the dough to rise for about 1 1⁄2 to 2 hours, until nearly to the top of the pan. Toward the end of the rising time, preheat the oven to 400 degrees. Bake the bread for 40 to 50 minutes, until golden brown and a digital thermometer inserted in the center reads at least 190 degrees. The loaf browns quickly; check it after the first 20 minutes, and tent it with foil as soon as it begins to brown. Remove the bread from the oven and serve warm, or at room temperature. Store at room temperature, well-wrapped, for several days; freeze for longer storage.
Although the bread is delicious as is, you may want to add 1 (4-ounce) can of diced green chiles and/or diced pimientos, well-drained.
Serving suggestions include toasting and serving with butter, cutting in cubes to make croutons for salad, or snacking, and this bread will make a ham sandwich unforgettable!
I don't have to remind you that I collect potato salad recipes, and surprise, surprise, I found another one. I think you will want to add this one to your favorites. I love the name!
Firecracker Potato Salad Ingredients:
3 pounds small red potatoes (about 30), quartered
2 tablespoons olive oil
1 teaspoon salt
1⁄2 teaspoon pepper
Dressing:
1 1⁄2 cups mayonnaise (I like Best Foods)
1/2
1⁄2 cup finely chopped onion
1/4 cup Dijon mustard 2 tablespoons sweet pickle relish
1⁄2 teaspoon paprika
1⁄4 teaspoon cayenne pepper
Salad:
6 hard-boiled large eggs, chopped
2 celery ribs, finely chopped
Minced fresh chives, optional
Directions:
Toss potatoes with oil, salt and pepper; place in a grill wok or basket. Grill, covered, over medium heat 20-25 minutes or until potatoes are tender, stirring occasionally. Transfer potatoes to a large bowl; cool slightly. In a small bowl, mix dressing ingredients. Add dressing, eggs, and celery to potatoes; toss to combine. Refrigerate, covered, 1-2 hours or until cold. If desired, sprinkle with chives.