These crisp, spicy cookies with their cracked, sugary tops are delicious dunked in tea, coffee, or milk and will be a favorite treat enjoyed during the holiday season.


Gingersnaps

Cookies

3/4 cup vegetable shortening
1 cup sugar
1/2 teaspoon salt
2 teaspoons baking soda
1 large egg
1/3 cup molasses
2 1/3 cups flour
1 1/2 teaspoons ground ginger
1/2 teaspoon ground cloves
1 teaspoon ground cinnamon

Coating
1/4 cup sugar
1 teaspoon ground cinnamon

Preheat the oven to 375°F. Lightly grease (or line with parchment) two baking sheets.

Beat together the shortening, sugar, salt, and baking soda.

Beat in the egg, then the molasses.

Add the flour and spices, beating to make a smooth, fairly stiff dough.

To make the coating, combine the sugar and cinnamon, and place in a shallow pan or dish.

Drop the dough in 1" balls into the cinnamon-sugar mixture; a teaspoon cookie scoop works great.

Roll the balls in the sugar to coat, then transfer them to the prepared baking sheets, leaving at least 1 1/2" between them; they'll spread as they bake.

Bake the cookies for 11 minutes, for cookies that are crisp around the edges, and "bendy" in the center. Bake for 13 minutes, for cookies that are crisp/crunchy all the way through.

Remove the cookies from the oven, and cool right on the pan, or on a rack. Cool completely, then store tightly wrapped, at room temperature.

Yield: about 5 dozen cookies.

God bless,



For more recipes, visit my blog at:
http://whatscookinginmykitchen.blogspot.com/

Brown Sugar Snowflake Cookies

Just in time for the holidays, these festive cookies will be a hit at your cookie swap, Christmas parties, church activities etc. You might want to make extra so you can keep some for yourself!

Cookies
3/4 cup butter, softened
3/4 cup packed brown sugar
1 egg
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt

Frosting
1 1/2 teaspoons meringue powder
1 tablespoon cold water
1/2 cup powdered sugar
Granulated sugar or decorating pearls, if desired


In large bowl, beat butter and brown sugar with electric mixer on medium-high speed until light and fluffy. Beat in egg until blended. On low speed, beat in flour, baking soda and salt.

Divide dough into 4 parts; shape each part into a flat disk. Wrap each disk separately in plastic wrap. Refrigerate at least 2 hours until completely chilled.

Heat oven to 350°F. Line cookie sheets with cooking parchment paper. On floured surface, roll 1 disk at a time to 1/4-inch thickness (keep remaining dough refrigerated). Cut with snowflake cutters; place on cookie sheets. Reroll scraps once, chilling dough again before cutting.

Bake 8 to 11 minutes or until light golden. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.

In medium bowl, beat meringue powder and cold water with electric mixer on medium speed until peaks form. Gradually beat in powdered sugar until soft peaks form, about 1 minute. Spoon frosting into decorating bag fitted with medium round tip; pipe frosting on cookies. Sprinkle with granulated sugar. Let stand about 5 minutes or until frosting is set.

God bless,



For more recipes, visit my blog at:
http://whatscookinginmykitchen.blogspot.com/

This super simple yummy dessert is light and delicious!

Hidden Tunnel Cake

1 store-bought angel food cake

1/2 cup boiling water

1 small jell-o (4 serving size)

8 oz. cool whip

1 cup strawberries, chopped

Place cake on serving plate. Cut 3/4-inch-thick horizontal slice from top of cake using a serrated knife; set aside. With small knife, cut 1-inch wide and 1-inch deep tunnel inside center of cake; being careful not to cut through. Remove and save cutout for snack.

Stir boiling water into 1 package (4-serving size) dry Jell-O Brand Gelatin in bowl 2 min. until dissolved. Add enough cold water to 1/2 cup ice to measure 3/4 cup; stir into gelatin until completely melted. Remove 1/2 cup of the gelatin mixture and place in separate medium bowl. Add whipped topping ; stir with wire whisk until well blended. Refrigerate 10 to 15 min. or until thick enough to spread.

Meanwhile, refrigerate remaining gelatin 5 to 10 min. or until thickened. Stir in 3/4 cup of the fruit; spoon into tunnel of cake. Replace top of cake. Frost cake with the whipped topping and gelatin mixture. Garnish top with remaining fruit.

God bless,

If you pick up any southern cookbook, you'll likely find this recipe. This cake (which is not really a 'cake' but more like a pudding) is a southern favorite.

Chocolate Eclair Cake

1 box graham crackers
2 (3 1/4-ounce) boxes instant French vanilla pudding
3 1/2 cups milk
1 (8-ounce) container frozen whipped topping, thawed

Frosting:
1 1/2 cups confectioners' sugar
1/2 cup cocoa
3 tablespoons butter, softened
1/3 cup milk
2 teaspoons light corn syrup
2 teaspoons pure vanilla extract

(Tip: For an even quicker frosting, use 1 can of chocolate frosting (found near the cake mixes at your grocery store). Remove lid and foil from the icing. Microwave for a minute or so till the icing is melted and stir. Then cover top layer with melted icing and refrigerate until frosting has hardened again.)

Butter the bottom of a 13 by 9 by 2-inch pan. Line with whole graham crackers. In bowl of an electric mixer, mix pudding with milk; beat at medium speed for 2 minutes. Fold in whipped topping. Pour half the pudding mixture over graham crackers. Place another layer of whole graham crackers on top of pudding layer. Pour over remaining half of pudding mixture and cover with another layer of graham crackers.

For frosting, blend together sugar and cocoa. Add butter and milk, mixing well. Add corn syrup and vanilla. Stir until creamy. Cover cake with frosting and refrigerate for 24 hours.

God bless,


For more recipes, visit my blog at:
http://whatscookinginmykitchen.blogspot.com/

I know I've been neglecting my blog but I have been super busy and blogging hasn't even been on my "to do" list I'm afraid. Hopefully things will slow down a bit and I can get back to sharing some of my families favorite recipes. Here's one that we made this weekend. I knew the first time I made this dish, several months ago, that it was one I wanted to share. It's smoked mac-n-cheese... yes... you read that right... smoked!!! If you haven't ever tried smoked mac-n-cheese you absolutely must try it. Don't have a smoker? This recipe can also be baked in the oven but if you have a smoker you MUST try this recipe!! :oP


Smoked Mac-n-Cheese


8 oz. package small pasta shells

Salt and ground black pepper to taste

2-3 pinches of garlic powder

3 TBSP butter or margarine

1 can condensed cream of cheddar cheese soup

2 1/2 cups shredded sharp cheddar cheese (reserve 1/2 cup to put on top) (tip: buy block of cheese and shred it yourself... it really does taste better than pre-shredded cheese!)

1/2 cup milk (more or less... if you like creamy mac-n-cheese add more milk. If you like drier mac-n-cheese use a little less)


If you are baking this, preheat oven to 350. Bring a large pot of lightly-salted water to a boil. Cook the pasta until al dente, 8 to 10 minutes, then drain. Put pasta back in the pot you cooked it in... why dirty another dish right? Season with salt, pepper, and garlic powder. Stir the butter, cheese soup and cheese into the pasta mixture until it all melts. Add milk to get the consistency you like. Stir well. Transfer the pasta to a casserole dish. Top with reserved cheese. Bake for about 25-30 minutes until cheese melts. If you are smoking it, place it in the smoker for at least an hour for a light smoky flavor or longer if you prefer a stronger smoke flavor. Enjoy!


God Bless,





For more recipes, visit my blog at:

http://whatscookinginmykitchen.blogspot.com/

This recipe makes ALOT of soup so you'll need a really big pot... at least 8 Qt. or more would be better!! This soup is packed with carrots, onions, spinach and meatballs and is a delicious comfort meal served with warm crusty bread.

Italian Wedding Soup

For the meatballs:

2 hamburger rolls or 4 slices white bread
2/3 cup milk
1 large egg
1 1/4 teaspoons salt
1 1/2 pounds ground beef or meatloaf mix
1 medium onion, grated or very finely diced
3 tablespoons grated Parmesan or Asiago cheese
1 teaspoon garlic powder
1 teaspoon dried parsley

For the soup:

2 tablespoons olive oil
2 medium onions, diced; about 2 cups
2 cups finely diced carrots, about 3 large carrots
2 large garlic cloves, peeled and minced
4 to 4 1/2 quarts (16 to 18 cups) chicken broth, homemade or purchased
1 1/2 teaspoons dried Italian herbs or 3/4 teaspoon each dried oregano and dried basil
10-ounce box frozen chopped spinach
1 teaspoon salt, to taste
1/2 to 1 teaspoon coarsely ground black pepper, to taste
2 2/3 cups uncooked orzo, ditalini, or other small, roundish pasta

To make the meatballs, combine the bread, egg, milk, and salt, stirring till everything is well moistened. Allow to sit for about 10 minutes to soften.

Add the ground meat, onion, cheese, and herbs. Mix gently till thoroughly combined.

Shape tiny meatballs, (about 1" diameter or less). Using a level teaspoon scoop (which volume-wise is actually 2 level measuring teaspoons) makes about the right size. Place the meatballs on a parchment-lined or lightly greased cookie sheet, and refrigerate them while you prepare the soup.

Get out a large pot, at least 8-quart capacity. Pour the olive oil into the bottom of the pot, and add the onions and carrots. Sauté, stirring frequently, until the onions are translucent and beginning to brown, about 10 minutes. Add the garlic, and cook for another couple of minutes.

Add the broth and herbs, bring to a simmer, and cook gently for 10 minutes.

Add the frozen chopped spinach, and simmer for 15 to 20 minutes, total; the soup will take awhile to come back to a simmer, due to the frozen spinach. Help it along by breaking it up with a fork as it cooks.

Gently drop the meatballs into the soup. Simmer the soup for 30 minutes or so, then stir in the pasta, cooking till it's al dente. For orzo, this will take about 8 minutes or so.

Add salt and pepper to taste.

Serve the soup garnished with freshly grated Parmesan or Asiago cheese.


Yield: 29 cups, about sixteen 12-ounce servings.

God bless,



For more recipes, visit my blog at:
http://whatscookinginmykitchen.blogspot.com/

Ever since watching Bobby Flay's program, Throwdown, the other night where he challenged Clinton Street Baking Company in NY to a Blueberry Pancake battle, I have had a hankerin' for blueberry pancakes. This morning for breakfast we tried this buttermilk pancake recipe and I added 2 cups of blueberries and whipped up some cinnamon honey syrup. Zach had his pancakes just about finished before I could sit down and eat mine. Even Molly had a little taste (minus the syrup... she's watching her figure) and she thought these were scrumptious too!

This recipe from King Arthur Flour website (http://www.kingarthurflour.com/) is delicious and a perfect accompaniment to eggs, grits, fresh fruit salad or even a bowl of soup. Or simply grab one on your way out the door; 10 to 15 seconds in the microwave will heat it up nicely. Don’t like sausage? Substitute crispy bacon or diced ham! Recipe says it yields 20 biscuits but I must have cut mine a little bigger because I only got 16. When they came out of the oven, I brushed melted butter on top. What I love about this recipe is they can be made ahead and frozen for later baking.

Sausage Cheese Biscuits

3 cups King Arthur Unbleached All-Purpose Flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1 teaspoon salt

1 tablespoon Pizza Dough Flavor, optional (this is available at King Arthur Flour website and is highly recommended… it really makes this recipe!)

1/2 cup butter, cut in pats

1 cup yogurt or buttermilk or sour cream (low-fat is fine)

2 cups cooked, sliced breakfast sausage links (1/2" pieces)

1 cup diced or shredded cheddar cheese (sharp or extra sharp recommended)

Directions:

Preheat the oven to 425°F.

In a medium-sized mixing bowl, combine the flour, baking powder, baking soda, salt, and Pizza Dough Flavor. Add the butter, cut in pats.

Work in the butter till the mixture is crumbly.

Add the sausage and cheese, mixing to distribute. Add the yogurt, buttermilk, or sour cream.

Mix just till everything is evenly moistened.

Transfer the dough to a piece of parchment or a lightly floured work surface. Pat and roll it into an 8" x 10" rectangle about 3/4" thick. Don’t worry if mixture is a little crumbly… just work the crumbs in as you are patting and rolling out.

Cut the dough into twenty 2" squares.

If you've been working on parchment, simply lift the parchment onto a baking sheet. Separate the biscuits so there are about 1" between them. If the biscuits aren't on parchment, space them on a lightly greased baking sheet, leaving about 1" between them.

Bake the biscuits for 20 to 25 minutes, or until they're a medium- to deep-golden brown.

Remove the biscuits from the oven, and cool them on a rack briefly. Brush with melted butter if you like. Serve warm.

TIP: Make now, bake later: these biscuits are a great candidate for the freezer. Simply make biscuits, shape, and place on a pan. Freeze, then transfer to a plastic bag for storage. When you're ready to bake, remove them from the freezer, place on a pan, brush with cream, and bake as directed. They'll take maybe 5 minutes longer, since they're frozen.

God bless,



For more recipes, visit my blog at:
http://whatscookinginmykitchen.blogspot.com/

"Is it a cookie or candy?" That's a common statement I hear when people taste these delicious treats. Whatever you want to call them, they are yummy and so easy... and no-bake!!

These can be made with white, milk or dark chocolate. You can also leave them plain or top with chopped nuts, peppermints or a swirl of another flavor of chocolate.

Ritzy Cookies

Ritz crackers
peanut butter
chocolate bark

Spread peanut butter on ritz cracker and top with another cracker. Put together as many sandwich cookies you want to make and place them on a wax-lined cookie sheet. Melt chocolate bark in the microwave according to the directions on the package. Be careful not to burn. When chocolate has completely melted, dip sandwich cookies in chocolate being sure to coat entire cookie. Place on cookie sheet. Let chocolate set. Then eat! See isn't that easy?

God bless,



For more recipes, visit my blog at:
http://whatscookinginmykitchen.blogspot.com/

These zippy meatballs are a nice change from the popular grape jelly and chili sauce recipe. The touch of cumin and cayenne really spices things up a bit. You can use either the jellied or whole berry cranberry sauce. I prefer the whole berry that adds little pieces of fruit in the sauce.

Cranberry Party Meatballs

2 (1-pound) bags frozen cocktail-size meatballs (about 64 meatballs)

1 16-ounce can Ocean Spray Jellied or Whole Berry Cranberry Sauce

1 12-ounce bottle chili sauce

1 teaspoon ground cumin

1/4 teaspoon cayenne

Combine cranberry sauce, chili sauce, cumin and cayenne in a large saucepan. Cook over medium heat, whisking occasionally, until the cranberry sauce is melted and smooth. Add meatballs; stir gently to coat. Cook over medium-low heat, stirring occasionally, 12 to 15 minutes or until meatballs are heated through. Place in chafing dish or slow cooker to keep warm.

Makes 30 servings.

God bless,



For more recipes, visit my blog at:
http://whatscookinginmykitchen.blogspot.com/

The hardest part of this recipe is waiting for the chocolate to set before eating them!

Nutter Butter Balls

1 package Nutter Butter cookies
8 ounces, cream cheese, Room Temperature
1 package chocolate bark (this can be found on the baking aisle)

Finely crush cookies in a food processor. Consistency should be like graham cracker crumbs.

With your mixers paddle attachment, thoroughly combine with softened cream cheese. If you don't have a paddle attachment you can use the back of a large spoon to help combine the two together.

Roll the mixture into 1″ balls and place on wax paper covered cookie sheet.

Melt chocolate candy coating as directed on the package and then dip balls into chocolate with a spoon. Tap off excess coating and slide balls on wax paper covered cookie sheet to dry.

Once dry, refrigerate and enjoy!

Makes 43 nutter butter balls.

God bless,



For more recipes, visit my blog at:

http://whatscookinginmykitchen.blogspot.com/

I’ve been thinking of this recipe my mom made while I was growing up. My sister and I often got to help make it. It’s a delicious appetizer, but this morning I decided to make it for breakfast to go along with scrambled eggs. If making this as an appetizer, you might want to insert a toothpick into the rollup to make it easier to pick up and eat (this is how my mom used to make them)! You can double this recipe to make more if you like. This recipe makes 30 rollups.

Here’s what you’ll need… just 3 ingredients!


Bacon Roll-ups

½ can of cream of mushroom soup (save the rest for later use or make the whole recipe and use 1 can)

10 slices of sandwich bread

½ package of bacon

Preheat oven to 350 degrees. Lightly spray a baking pan with cooking spray.

Trim the crust off the sandwich bread. You can save the crust and make croutons if you like. Cut each slice of bread into thirds (about 1 inch wide). Using a rolling pin, drinking glass or your hands, flatten the bread slices a little bit.

Cut bacon into thirds. Strips should be about 3 inches long. Don’t worry if they aren’t exactly that size. You can stretch the bacon around the roll if needed.

Spread soup on bread slice and starting at the end, roll up the bread. If the soup oozes out the roll-up, you’ve put too much soup on the bread but that's ok... just slathered it back on as best you can and then roll bacon around it. Wrap bacon slice around roll-up stretching if needed to fit around the roll and place on cookie sheet. Continue till you’ve gotten all the bread and bacon rolled up and on baking pan.

Bake in oven for about 20-25 minutes or until bacon is done and crispy. Best when served warm!


God Bless,






For more recipes, visit my blog at:

http://whatscookinginmykitchen.blogspot.com/

This is a great "throw in the pot and forget it till it's done" recipe. If you can also saute mushrooms and add before you serve. If you have any leftovers, you can freeze them, noodles (or rice if you prefer) and all, in a seal-a-meal bag then just boil the bag to reheat.

Crock Pot Beef Stroganoff

2 pounds cubed beef stew meat
2 (10.75 ounce) can condensed golden mushroom soup
1/2 cup chopped onion
1 tablespoon Worcestershire sauce
½ pkg onion soup mix
1 tsp minced garlic
Salt, pepper to taste
1/2 cup beef broth
4 ounces cream cheese
Sour cream

In a crock pot, combine all the ingredients except for the cream cheese and sour cream.

Cook on low setting for 5-6 hours. Stir in cream cheese just before serving and let it melt. Serve over noodles or rice with a dollop of sour cream. Serves 6.

God bless,




For more recipes, visit my blog at:
http://whatscookinginmykitchen.blogspot.com/

These pork chops are smothered in an apple-based gravy to keep them juicy and flavorful. Served with mashed potatoes and acorn squash makes a nice autumn meal.

Smothered Pork Chops with Cider and Apples

(Serves 4-5)

3 ounces bacon (about 3 slices), cut into 1/4-inch pieces

2 tablespoons unbleached all-purpose flour

1 3/4 cups apple cider

(additional vegetable oil if needed)

4-5 bone-in, rib-end pork chops 1/2 to 3/4 inch thick

ground black pepper (to taste)

1 medium yellow onion , halved and sliced thin (about 1 3/4 cups)

1 Granny Smith apple (large), or 2 small Granny Smith apples, peeled, cored, and cut into 3/8-inch wedges

table salt (to taste)

2 tablespoons water

2 medium cloves garlic , pressed through garlic press or minced (about 2 teaspoons)

1 teaspoon minced fresh thyme leaves

2 bay leaves

Fry bacon in small saucepan over medium heat, stirring occasionally, until lightly browned, 8 to 10 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate, leaving fat in saucepan (you should have 2 tablespoons bacon fat; if not, supplement with vegetable oil). Reduce heat to medium-low and gradually whisk flour into fat until smooth. Cook, whisking frequently, until mixture is light brown, about the color of peanut butter, about 5 minutes. Whisk in apple cider in slow, steady stream; increase heat to medium-high and bring to boil, stirring occasionally; cover and set aside off heat.

Heat 1-tablespoon oil in 12-inch skillet over high heat until smoking, about 3 minutes. Meanwhile, dry pork chops with paper towels and sprinkle with 1/2-teaspoon pepper. Brown chops in single layer until deep golden on first side, about 3 minutes. Flip chops and cook until browned on second side, about 3 minutes longer. Transfer chops to large plate and set aside.

Reduce heat to medium and add 1 tablespoon oil, onions, apples, 1/2 teaspoon salt, and water to now-empty skillet. Using wooden spoon, scrape browned bits on pan bottom and cook, stirring frequently, until onions are softened and browned around the edges, about 5 minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds longer. Return chops to skillet in single layer, covering chops with onions. Pour in warm sauce and any juices collected from pork; add bay leaves. Cover, reduce heat to low, and simmer until pork is tender and paring knife inserted into chops meets very little resistance, about 30 minutes.

Transfer chops to warmed serving platter and tent with foil. Increase heat to medium-high and simmer sauce rapidly, stirring frequently, until thickened to gravy-like consistency, about 5 minutes. Discard bay leaves, and adjust seasonings with salt and pepper if needed. Cover chops with sauce, sprinkle with reserved bacon, and serve immediately.

God Bless,




For more recipes, visit my blog at:
http://whatscookinginmykitchen.blogspot.com/

Next time I'll toast the buns, but honestly... I was lucky enough just to get a picture before these yummy sandwiches were devoured! If you don't have a pressure cooker, this recipe could be done in your crockpot.

BBQ Brisket Sandwiches

1 medium sliced onion, separated into rings
12 oz bottle of chili sauce
1 cup beef broth
2 TBSP Worcestershire sauce
1 (2 lb) beef brisket
1 teaspoon black pepper
4 garlic cloves, minced
1/4 cup packed brown sugar
6-8 submarine rolls

Combine first 4 ingredients in a 6-quart pressure cooker. Bring to a boil; reduce heat, and simmer 5 minutes. Remove 1/2 cup of chili sauce mixture from pressure cooker.

Trim fat from brisket. Cut brisket in half crosswise if needed to fit into your pressure cooker. Rub the brisket with pepper and garlic. Place in pressure cooker. Spoon 1/2 cup chili sauce mixture over brisket. Close lid securely; bring to high pressure over high heat (about 5 minutes). Adjust the heat to medium or level needed to maintain high pressure; cook 1 hour. Remove from heat; place pressure cooker under cold running water. Remove lid. Remove brisket from pressure cooker, and set aside. Add the brown sugar to chili sauce mixture in pressure cooker; bring to a boil. Reduce heat, and simmer, uncovered, for 5 minutes, stirring frequently. Shred the brisket using 2 forks. Return meat to sauce in pressure cooker; cook until thoroughly heated. Spoon 1 cup meat with sauce over bottom of each roll, and cover with tops of rolls.


God Bless,

For more recipes, visit my blog at:
http://whatscookinginmykitchen.blogspot.com/

This recipe makes a small pot of hearty soup that will serve about 4-6 people. If you have a large family or want leftovers, you'll want to double the recipe!

Tuscan Bean and Prosciutto Soup

1 TBSP unsalted butter or margarine

4 oz. prosciutto (you could also use bacon or ham if you prefer)

4 cups water

1 cup dried navy beans, rinsed and sorted

1/2 cup dried lima beans, rinsed and sorted

1 medium onion, finely chopped

1 tsp salt

1 tsp ground cumin

1 tsp black pepper

1/2 tsp ground paprika

1 can (14 oz) diced tomatoes, undrained

Melt butter in a large skillet over medium-high heat. Add prosciutto and fry until crisp. Drain on a paper towel and let cool.

Crumble prosciutto into small pieces and add to crockpot. Add water, navy beans, lima beans, onion, salt, cumin, pepper, and paprika. Stir well until combined. Cover and cook on LOW for 10-12 hours.

Add tomatoes and juice, stir well. Cover and cook on HIGH for 30-40 minutes or until soup is heated through.


God bless,




For more recipes, visit my blog at:

http://whatscookinginmykitchen.blogspot.com/

This soup sure hit the spot during this week's cold rainy days we had. Paired with homemade bread, this heartwarming, comfort food was just what the family needed while dealing with colds!

Roasted Garlic and Onion Soup (6 servings)

2 medium bulbs of roasted garlic*

1 TBSP olive oil

1/2 cup chopped prosciutto or cooked ham

1/4 cup chopped fresh parsley

1/4 cup chopped fresh basil leaves

1 1/2 cups coarsely chopped onions (about 2 medium onions)

1 large baking potato, shredded (you can peel first if you like, but I like to leave the skin on for the added nutrients)

3 1/2 cups chicken broth

1/4 tsp pepper

1/4 cup freshly grated Parmesan cheese

Remove cloves from garlic bulbs and mash with a fork to make a paste.

Heat oil in a 3-quart saucepan over medium-high heat. Cook prosciutto, parsley, basil and onions in oil about 5 minutes stirring occasionally until onions are tender.

Stir in potato and broth. Heat to boiling; reduce heat. Simmer uncovered 10 minutes.

Stir in roasted garlic paste, pepper and cheese. Simmer uncovered about 10 minutes, stirring occasionally until thickened.

Serve topped with fresh grated Parmesan cheese and hot bread.

*To prepared roasted garlic, carefully peel away papery skin around garlic bulbs leaving just enough to hold garlic together. Cut slice from the top of the bulb enough to expose the cloves. Place the stem end down on a sheet of aluminum foil. Drizzle with olive oil. Sprinkle with salt and pepper if desired. Wrap securely in foil and place on a pie plate or shallow baking sheet. Bake at 350 degrees for 45 to 50 minutes until garlic is very tender when pierced with a fork. Cool slightly.

God bless,

Makes 2 round pans of 8 sticky buns

This dough recipe can be halved if you just want to make 8 rolls. I usually make the whole dough recipe and save half the dough for another day. If you are halving the recipe, a handy recipe converter can be found here:

http://www.fruitfromwashington.com/Recipes/scale/recipeconversions.php
(you’ll want to bookmark this site!)

Caramel Sticky Buns

Dough recipe:

3/4 cup + 2 tablespoons lukewarm water
2 1/4 teaspoons yeast
2 1/4 teaspoons salt
2 large eggs
1/4 cup honey
1/4 cup unsalted butter, melted
3 1/4 cups + 2 tablespoons King Arthur unbleached all purpose flour (if you use another brand, you may have to increase your flour to 3 3/4 cups + 2 tablespoons. If increasing flour, do so a little at a time.)

In a stand mixer, mix the yeast, salt, eggs, honey and melted butter with the water with paddle attachment. Change stand mixer attachment to dough hook and add flour until flour is incorporated. No need to knead! Yes, you read that right! No kneading!

At this point, dough can be refrigerated in a lidded (but not air tight) container and used over the next 5 days. If going to use beyond 5 days, then you can freeze it in an airtight container for up to 4 weeks. Just defrost overnight in the refrigerator the night before you want to use it. If you are using the dough right away, I recommend refrigerating it for about an hour because it's easier to handle cold.

The following topping and filling ingredients make 1 9-inch pan of 8 rolls. If you are using all of your dough at the same time, be sure to double this part of the recipe and then divide the topping and filling mixture into 2 9-inch pans.

Caramel Topping:

9 TBSP unsalted butter, softened
1 tsp salt
1 cup brown sugar
(if you like, you can add halved or chopped pecans to suit your taste… I usually don’t add these)

Roll Filling:

4 TBSP salted butter, softened
¼ cup sugar
1 ½ tsp cinnamon
Pinch of ground black pepper

To mix together the topping, cream the butter, salt and brown sugar. Spread evenly in the bottom of a 9-inch cake pan. If you like, sprinkle your pecans over the topping mixture. S et pan aside.

Now mix the filling by creaming together the butter, sugar, cinnamon and ground pepper. Set aside.

Dust the surface of your work area with flour. Using half of your dough, quickly shape dough into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball in a quarter-turn as you go. This only takes a few seconds… don’t overwork your dough. With a rolling pin, roll out the dough to a 1/8 inch thick rectangle. As you roll, if dough starts to stick to rolling pin or work surface, sprinkle with a little more flour but not too much to make the dough dry.

Spread filling mixture evenly over dough. Start with the long side, and roll the dough into a log. Be careful not to roll too tight, or the middles will pop out. With a very sharp serrated knife, cut the log into 8 equal pieces. Arrange rolls in pan with the swirled edge facing up. If you haven’t cut them evenly, pat down the tops so they are about the same height. Cover loosely with plastic wrap and allow to rest and rise for about 1 hour if using refrigerated dough or 40 minutes if using unrefrigerated dough. Note: rising time was in the original recipe so I’ve included it here. But I’ve found that you don’t really need to do this… they’ll still rise during the baking process… so if you really can’t wait for those hot caramel sticky buns.. go ahead and bake ‘em! ;o)

Twenty minutes before baking time, preheat the oven to 350 degrees. Bake for about 40 minutes or until golden brown. While still hot, run a knife around the inside of the pan to release the caramel rolls. Invert immediately onto a serving dish. Don’t let them sit too long or you’ll have trouble getting them out of the pan. If needed, spread out the caramel topping evenly over all the rolls while caramel is still hot. Sometimes mine oozes to the middle and the outside rolls need more covering (as in the picture) and sometimes it oozes more over the outside rolls.

God Bless,




For more recipes, visit my blog at:
http://whatscookinginmykitchen.blogspot.com/

One of the reasons why I bake my own dog treats is so I know what Molly is eating is healthy and free of chemicals, sugar, preservatives, and by-products normally found in store bought treats. Here's a favorite recipe of Molly's. Use your favorite cookie cutter shape... I used a dog bone shape that is about 2" in length and got about 72 treats. I think they turned out cute!

Peanut Butter Dog Treats

1 cup all purpose unbleached flour*

1 cup whole-wheat flour*

1 TBSP baking powder

1 cup natural peanut butter (I used chunky)

1 cup milk

Preheat oven to 375 degrees.

In a bowl, combine flour and baking powder. In another bowl, mix peanut butter and milk.

Add wet mixture to dry and mix well.

Turn out dough on a lightly floured surface and knead. Roll out to 1/4" thick and cut out shapes. Re-roll scrapes out and continue to cut shapes.

Place on a greased baking sheet and bake for 20 minutes or until lightly brown. Cool on a rack then store in an air tight container.

You can also freeze some for later use. I recommend storing in the fridge in an air tight container.


*you can use 2 cups all purpose or 2 cups whole wheat... I like to use 1 of each

God Bless,



For more recipes, visit my blog at:
http://whatscookinginmykitchen.blogspot.com/

This salad is a delicious... I can't stop eating it!!! It's a great way to use up any leftover french bread or boule.

Panzanella Salad
(6 servings)

3 TBPS good olive oil (may need a little more)

1 small French bread or boule, cut into 1-inch cubes (about 6 cups)

Kosher salt

1 hothouse cucumber (also called an english cucumber... it's the long one wrapped in plastic), unpeeled, seeded, and sliced 1/4-inch thick

1 red bell pepper, large diced

1 yellow bell pepper, large diced

1 pint cherry or grape tomatoes, halved

1/2 red onion, sliced in half rounds

about 1/2 cup feta cheese crumbled (can use more if you like)

1/2 cup black olives, pitted (we like 'em so I used more)



For the vinaigrette:

2 cloves garlic, minced

1 teaspoon dried oregano

1/2 teaspoon Dijon mustard

1/4 cup good red wine vinegar

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/2 cup good olive oil


Heat 3 tablespoons olive oil in a large saute pan. Add the bread cubes and sprinkle with salt; cook over low to medium heat, tossing frequently, for 5 to 10 minutes, until nicely browned. Add more olive oil as needed.

Place the cucumber, red pepper, yellow pepper, tomatoes and red onion in a large bowl.

For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, 1 teaspoon salt and the pepper in a small bowl. While still whisking, add the olive oil and make an emulsion. Pour the vinaigrette over the vegetables. Add the feta, olives and bread cubes and mix together lightly. Set aside for 30 minutes for the flavors to blend. Serve at room temperature.

God Bless,

For more recipes, visit my blog at:

http://whatscookinginmykitchen.blogspot.com/