An appetizer bread, spread with a mix of mayo, shredded cheese, bacon, nuts and green onion, spread on French bread, baked and sliced for serving.

Million Dollar Cheese Bread

You've probably seen Million Dollar Dip and Neiman Marcus Dip all around the internet at some point. As to bloggers of food, it seems to be offered everywhere!

Million Dollar Dip was originally known simply as Almond-Bacon-Cheese Spread and later as Neiman Marcus Dip because that's where the original developer of the recipe, Helen Corbitt, happened to work as Director of Food Services at the Neiman Marcus restaurant, Zodiac Room in Texas, where it is said many of her recipes are still offered.

Ropes of dough made from refrigerator biscuits, tied in a knot and baked, finished with a seasoned blend of butter and olive oil and a sprinkle of Parmesan cheese.

Garlic Parmesan Knots

It's very rare that I use canned biscuits on a regular basis for biscuits.

I understand people love them, and yeah, they make quick biscuits for sure, but personally I prefer to make my own biscuits from scratch for biscuit consumption. There's just no comparison.

A garlic butter bread with Parmesan cheese, reminiscent of Sizzler Steakhouse Cheese Toast, toasted on one side in a skillet, or on a griddle or flat top!

Skillet Parmesan Cheese Toast

I have a favorite garlic bread butter blend that I have been using for years. It's an awesome blend for garlic bread that not only goes with many meals, but I also use some form of it for other things, like my over the top cheesy bread, my French bread pizza with a twist, and an oven toasted garlic bread that adds a sprinkle of Parmesan to the mix, and what this is patterned after.

I love them all, though my biggest problem with any of them I guess, is that I am a complete and total bread addict. I. Love. Bread. And, I can easily overeat it.

My garlic bread butter blend is made using unsalted butter and some great seasonings, it's easy to make and full of flavor!

Garlic Bread Butter Blend

Okay, yes, I know. It's only garlic bread.

Melt some butter, brush it on some bread, sprinkle a little garlic powder on top, pop it in the oven and you're done. True.

But, this is a step up from that and it's the butter blend that I've been using for my basic garlic bread for years.

Scratch Garlic Cheese Biscuits

Homemade cut or drop biscuits featuring cheese and garlic, onion, parsley, freshly ground pepper and even a touch of Cajun seasoning.

Garlic Cheese Biscuits

I know canned biscuits are pretty darned good and mighty convenient - heck I have a general purpose can of them in my fridge right now. Let's face it. They put some biscuits on your plate pretty quick, but they are especially good to use as a shortcut in recipes too.

That aside, who doesn't really love a homemade biscuit? And everybody seems to be super crazy about copycat Red Lobster garlic cheese biscuits (for the record, these are not those). Well, I haven't exactly had one of those in ages, so I won't even try to say this resembles those, but tell me, how can you not love a homemade biscuit combined with garlic and cheese? I know I sure do and the other night I just decided I had to have some!

French bread stuffed with gooey cheese and smeared with a garlicky, parsley butter blend. An indulgence for sure, but so worth it!

Hasselback Cheesy Garlic Bread

Now, when I make this Cheesy Garlic Bread, I don't generally do the whole loaf, because, well... it's just me and The Cajun, and I would definitely eat the whole loaf! Besides being a book addict, I am also a lover of bread. All kinds. Especially freshly baked bread. And freshly baked French bread, most especially. And let me tell you. This bread is some kinda good. So if you're feedin' your family, or having a party, go right ahead and make the whole loaf. Since you have other folks to share it with and all.

A garlic bread butter blend with Parmesan cheese.

Parmesan Garlic Toast

This is based on a garlic bread butter blend that I've been using for years, with the addition of Parmesan cheese. The blend is fantastic all on its own, but the Parmesan just gives it a little extra zip.