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Receta Parmesan Cheddar Quick Bread
by Carole Jones

Our summer vacation is officially two weeks old. The exact amount of time I claimed it took to adjust to this change. I was so wrong!

We have our summer schedule in place, chores being taken care of and a fun list of boredom busters that we are completing. However, at the end of the day, I am struggling because I feel like I've completed very little. Not a single thing planted in my garden. Not a single weed pulled from my flower beds. Not a single project from my summer home improvement list begun.

A few days ago, I was scrambling to get dinner on the table while flabbergasted that it was already 5:00 pm! Seriously. Where the heck are my days going?!?! I needed a quick carb that would bribe my kids to eat their side of grilled veggies. This perfectly fulfilled its purpose. The bread came together in just a couple minutes and we were raving about it by 6:00 pm with dinner. I know these would also make great muffins if you are even more frantically preparing dinner. I estimate muffin form would take about 18 minutes but use the same toothpick method to test for doneness.

Now, you'll have to excuse me because I just looked at the clock and what the heck?!?! There is definitely something messed up with the space-time continuum this summer!

Parmesan Cheddar Quick Bread

recipe adapted from allrecipes.com

1. Preheat oven to 400 degrees and lightly spray a loaf pan with nonstick spray. In a medium bowl, mix together all the dry ingredients. Add the two cheeses and mix so each piece is coated in the flour mixture. It keeps the cheese from settling to the bottom of the loaf.

2. In a small bowl, beat together the wet ingredients and add to the dry. Mix just until combined and do not over mix! Pour into the loaf pan and bake for 35-40 minutes, until a toothpick inserted in the center comes out clean. Remove from the pan and cool on wire rack.