Cinnamon Roll Cake

 If you like cinnamon rolls, you are going to love this. 

CINNAMON ROLL CAKE

(serves 12)

Cake Ingredients (or use a yellow boxed cake mix):

*3 cups all-purpose flour

*1 1/2 cups whole milk

*1 cup granulated sugar

*2 large eggs

*4 teaspoons baking powder

*2 teaspoons vanilla extract

*1/4 teaspoon salt

*1/4 cup butter, melted

Cinnamon Swirl Ingredients:

*1 cup butter, softened

*1 cup light brown sugar

*2 tablespoons all-purpose flour

*1 tablespoon ground cinnamon

*1/8 teaspoon ground all-spice

Glaze Ingredients:

*4 tablespoons cream cheese, softened

*2 cups powdered sugar

*6 tablespoons milk

*1 teaspoon vanilla extract

Cake Directions (if using box cake mix, mix as directed on box):

~Preheat oven 350 degrees.

~Grease a 9x13 inch baking dish.

~In a large mixing bowl,  mix 3 cups all-purpose flour 1 1/2 cups milk, 1 cup granulated sugar, 2 large eggs, 4 teaspoons baking powder, 2 teaspoons vanilla extract and 1/4 teaspoon salt together until well blended.

~Stir in 1/4 melted butter.

~Pour into prepared pan.

Cinnamon Swirl Directions:

~In a medium bowl, beat 1 cup softened butter, 1 cup brown sugar, 2 tablespoons all-purpose flour, 1 tablespoon ground cinnamon and 1/8 teaspoon ground all-spice until well blended.

~Drop by spoonfuls all over the cake batter.

~Taking a table knife, swirl the cinnamon sugar mixture into the cake mixture to make a marble effect.

~Bake in a preheated oven for 25-30  minutes, or until a toothpick inserted into the center of the the cake comes out clean.

Glaze Directions:

~In a small bowl, beat 4 tablespoons softened cream cheese, 2 cups powdered sugar, 6 tablespoons milk, and 1 teaspoon vanilla extract together until smooth.

~Taking a spoon, drizzle glaze all over top of cooled cake. 

Irish Cream

I don't drink, but I do like to a few recipes that have Irish Cream in it.

IRISH CREAM

(makes 1 quart)

Ingredients:

*1 1/2 cups smooth mild whiskey

*1 (14 ounce) can sweetened condensed milk 

*2 tablespoons chocolate syrup

*1 1/2 teaspoons instant coffee 

*1 teaspoon almond extract 

*1/8 teaspoon ground nutmeg (I grate my own)

*1 cup heavy cream

Directions:

~In a blender, blend 1 1/2 cups whiskey, 1 (14 ounce) can sweetened condensed milk until well combined.

~Blend in 2 tablespoons chocolate syrup, 1 1/2 teaspoons instant coffee, 1 teaspoon almond extract, and 1/8 teaspoons ground cinnamon until well combined.

~Blend in 1 cup heavy whipping cream.

~Bottle and refrigerator.

Chicken Shawarma Bowl

 I like to marinate the chicken all day, but 2 hours is good. I also prefer Tzatziki sauce over the garlic sauce.  

CHICKEN SHAWARMA BOWL

(makes 4 bowls)

Chicken Marinade Ingredients:

*2 pounds boneless, skinless chicken thighs, cut into bite size pieces (I make chicken breasts because I don't like dark meat)

*1 tablespoon garlic powder

*1 teaspoon onion powder 

*2 teaspoons ground cumin

*1 teaspoon paprika

*1 tablespoon coriander

*1/4 cayenne pepper (optional)

*1/2 teaspoon grund cinnamon

*2 teaspoons ground black pepper 

*1 teaspoon salt

*3 garlic cloves, minced

*1 tablespoon finely chopped onions

*3 tablespoons olive oil

*1/2 cup plain greek yogurt 

*1 tablespoon freshly squeezed lemon juice 

Garlic Sauce:

*1 cup plain greek yogurt

*1/2 cup mayonnaise

*1 teaspoon ground cumin

*juice squeezed from 1/2 lemon

*3-6 garlic cloves, minced

*1/4 teaspoon salt

1/2 teaspoon ground black pepper

Bowl Ingredients:

*4 cups cooked rice

*1 cucumber, chopped

*1 cup chopped tomatoes

*1 cup red onion, sliced thin

*1/2 cup feta cheese

*Kalamata olives (optional)

*1/2 red onion, sliced or chopped 

*chic peas 

Chicken Marinade Directions:

~In a gallon sized zip-lock bag (or a large bowl), add 1 tablespoon garlic powder, 1 teaspoon onion powder, 2 teaspoons ground cumin, 1 tablespoon coriander, 1/2 teaspoon ground cinnamon, 1/4 teaspoon cayenne pepper, 1 teaspoon paprika, 2 teaspoons ground black pepper, 1 teaspoon salt,  3 minced garlic cloves, 1 tablespoon finely chopped onion, 3 tablespoons extra virgin olive oil, 1/2 cup plain greek yogurt and 1 tablespoon freshly squeezed lemon juice.

~Add 2 pounds of cut up chicken thighs (or breasts).

~Seal bag and mix until chicken is well coated.

~Refrigerate for at least 2 hours.

Garlic Sauce Directions:

~In a small bowl, whisk 1 cup plain greek yogurt, 1/2 up mayonnaise, 1 teaspoon ground cumin, juice form 1/2 lemon, 3-6 minced garlic cloves, 1/4 teaspoon salt and 1/2 teaspoon ground black pepper until well incorporated.

~Cover and refrigerate for at least 2 hours before serving.

Let's Put It Together:

~Heat up a large skillet (or grill) over medium-high heat, drizzle about 1 tablespoon of olive oil over hot skillet.

~Remove chicken from marinade and fry for about 4-5 minutes per side or until chicken is a golden brown and cook through.

~Remove chicken from pan.

~Divide rice into 4 bowls.

~Add chicken, chopped cucumbers, chopped tomatoes, olives, feta cheese, red sliced onions, chic peas and garlic sauce (or tzatziki sauce) and serve.

Churro Crackers

 I can't leave these in the house, because they are dangerous for me.  They are so good.

CHURRO CRACKERS

Ingredients:

*3 tablespoon granulated sugar

*1 1/2 tablespoons ground cinnamon

*1/2 teaspoon salt

*1 (9 ounce bag) oyster crackers

*1 cup butter

*3/4 cup brown sugar (light or dark)

*1 1/2 tablespoons ground cinnamon

*1 teaspoon vanilla extract

*3 tablespoon granulated sugar

*1 1/2 tablespoons ground cinnamon

*1/2 teaspoon salt

Directions:

~Preheat oven to 350 degrees.

~Line a cookie sheet with parchment paper or a silicone mat.

~In a small bowl, whisk 3 tablespoons granulated sugar, 1 1/2 tablespoons ground cinnamon, and 1/2 teaspoon salt together until well mixed.

~Set aside.

~In a medium saucepan,  bring 1 cup butter and 3/4 cup brown sugar, stirring often.

~Once it comes to allow to full boil for 2 minutes, stirring continuously.

~Remove from heat and stir in 1 teaspoon vanilla extract and 1 1/2 tablespoons ground cinnamon in mixture.

~Pour 1 (9 ounce) bag of oyster crackers into a large bowl.

~Pour hot mixture over crackers and stir until well coated.

~Spread crackers in a single layer on prepared cookie sheet (as much as possible).

~Bake for 15 minutes.

~Remove from heat and allow to cool for about 2 minutes.  

~Sprinkle cinnamon sugar mixture over oyster crackers (I like to put mine in a large bowl, cover it and gently shake it so that the entire cracker gets coated).

~Allow to cool completely and then break apart.

Olive Burger

 I am the only one in the house who likes olives.   This burger is so good.

OLIVE BURGER

(serves 4)

Olive Sauce Ingredients:

*1 cup mayonnaise 

*1/4 cup sour cream

*1 tablespoon onion, finely chopped 

*10 green olives, finely chopped

*pepper to taste

Burger Ingredients:

*1 pound ground beef

*4 slices white American cheese  or pepper jack cheese (or your favorite) 

*salt & pepper to taste

Topping Ingredients:

*dill pickle slices

*shredded lettuce

*yellow onion, sliced thin

*tomato, sliced thin

Olive Sauce Directions:

~In a small bowl, whisk 1 cup mayonnaise, 1/4 cup sour cream, 1 tablespoon finely chopped onion,  10 finely chopped green olives, and pepper to taste until well incorporated.

~Cover and refrigerate for at least 1 hour.

Burger Directions:

~Divide 1 pound ground beef into 4 equal patties (1/4 pound each).

~Heat a frying pan or grill up over medium heat.

~Grill 4 hamburger buns until a golden brown and the set aside.

~Cook burgers until desired doneness.

~Add 1 slice American cheese over each burger.

~Spread desired amount of olive sauce over top bun.

~Put some shredded lettuce over bottom bun.

~Place burger over lettuce.

~Add desired toppings over burger and then place top bun over it.

Hawaiian BBQ Burger

 You can use canned pineapple rings, but fresh is so much better.  

HAWAIIAN BBQ BURGERS

(makes 4)

Ingredients:

*1 pound ground beef

*4 hamburger buns

*4 slices of American cheese (or your favorite cheese)

*salt & pepper to taste 

*4 slices fresh pineapple

*1/4 cup BBQ sauce

Topping Ingredients:

*Shredded lettuce (optional)

*red onion, thinly sliced (optional)

*sliced tomato

Directions:

~Divide 1 pound ground beef, divided into 4 equal parts and form into a patty (1/4 pound each).

~Heat up a frying pan over medium heat-high (or use grill).

~Drizzle a small amount of olive oil in hot frying pan.

~Open 4 hamburger buns and toast until golden brown and then set aside..

~Place 4 pineapple rings into frying pan (or grill) and fry until a light golden brown appears on it, flip and cook the other side (about 30-60 seconds per side) and set aside.

~Fry (grill) burger to desired doneness.

~Once burgers have been flipped brush some BBQ sauce over it (just a small amount).

~When burger is almost done, add a slice of cheese over each burger.

~Spread BBQ sauce over top toasted bun.

~Add some shredded lettuce on th bottom bun.

~Add burger, then the pineapple slice, and top with whatever toppings you like.

~Add the top bun and enjoy.

Baked Cod

 I normally eat pan seared fish, but this recipe is just as good.  It's quick and easy.  I don't use tarter sauce with this recipe, but my husband does.

BAKED COD

(serves 4)

Sauce Ingredients:

*2 pounds cod fillet pieces (6-8 pieces)

*6 tablespoons fresh squeezed lemon juice

*6 tablespoons extra virgin olive oil 

*3 tablespoons butter, melted

*5 garlic cloves, minced 

*2 tablespoons extra virgin olive oil (for frying)

Coating Ingrediens:

*1/3 cup all-purpose flour

*1 teaspoon ground coriander

*1 teaspoon smoked paprika

*1 teaspoon ground cumin

*1 teaspoon salt

*1 teaspoon ground black pepper 

Topping Ingredient:

*1/4 cup fresh parsley leaves

Sauce Directions:

~Preheat oven to 400 degrees.

~In a shallow pan/bowl, whisk 6 tablespoons freshly squeezed lemon juice, 6 tablespoons extra virgin olive oil, and 3 tablespoons melted butter.

Coating Directions:

~In another shallow pan/bowl, whisk  1/3 cup flour, 1 teaspoon coriander, 1 teaspoon smoked paprika, 1 teaspoon ground cumin, 1 teaspoon salt, and 1 teaspoon ground black pepper until well combined.

Directions:

~Pat fish dry with paper towels.

~Dip each fillet into the sauce and then into the flour mixture, shaking off any excess flour mixture (keep remaining sauce).

~Heat up 2 tablespoons olive oil in a large ovenproof skillet over medium heat  (I use my cast iron).

~Once oil is hot add fish and fry for 2 minutes, flip and cook for another 2 minutes.

~Add 5 minced garlic cloves into remaining sauce.

~Drizzle remaining sauce over fish.

~Place skillet into preheated oven and bake fish for another 8-10 minutes (or until fish is flakey and done).

~Remove from fish and sprinkle with fresh parsley.

Tacos De Alamore

 Oh my, these are so good.   My husband prefers flour tortillas, where I love the corn tortillas with it.

TACOS DE ALAMORE

Ingredients:

*1 1/2 pounds sirloin steak

*1/2 pound chorizo 

*1/2 pound bacon (I like to use thick cut)

*1 teaspoon smoked paprika

*1/4-1 teaspoon ancho Chile (depending on how spicy you like it)

*1 teaspoon onion powder 

*1 teaspoon garlic powder

*1/2 teaspoon ground cumin

*1/2 teaspoon salt

*1/2 teaspoon ground black pepper

*1/2 white onions, diced

*1 red bell pepper, diced

*1 yellow pepper, diced

*1 green bell pepper, diced (or poblano pepper)

*3 garlic cloves, minced

*16 ounces queso Oaxaca, mozzarella or Monterey Jack cheese, grated

*corn or flour tortillas

Toppings (optional):

*salsa 

*sour cream 

*guacamole 

*cowboy peppers

*tomatoes

*lettuce

*shredded cheddar cheese

Directions:

~In  small bowl,  whisk 1 teaspoon smoked paprika, 1/4-1 teaspoon Ancho Chile, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon cumin, 1/2 teaspoon salt, and 1/2 teaspoon ground black pepper together.

~Pat dry steak with a paper towel and cut into bite-sized pieces.

~Transfer into a gallon sized bag and pour seasoning mixture over steak.

~Seal bag and shake until steak is completely coated.

~Remove casing from 1/2 pound chorizo.

~Cook in skillet until done, breaking it up as it cooks.  Once done, remove from skillet and set aside.

~Cut 1/2 pound bacon into about 2 inch pieces.

~In a large heavy bottom skillet, cook bacon until crispy, then remove from pan and set aside.

~Remove some of the bacon grease and keep to cook veggies in.

~Cook 1 1/2 pounds steak in a single layer, until just under desired doneness (it will cook more when you return it to the skillet).  Remove from pan and set aside.

~Add 1 chopped red bell pepper, 1 chopped yellow bell pepper, 1 green bell pepper (or poblano pepper), and 1/2 yellow chopped onion and cook until tender (add bacon grease if needed).

~Stir in 3 minced garlic cloves and cook for another minute.

~Add in cooked, bacon, steak, and chorizo and stir until mixed.

~Sprinkle 16 ounces grated Oaxaca, mozzarella or your favorite melting cheese over top of mixture and place lid on pan.  Cook until cheese melts (about 6-10 minutes)

~Heat up corn or flour tortillas and fill with mixture.

~Top with toppings of your choice or nothing at all (both ways are delicious).

Black Bean and Corn Salad

 Great with any Mexican dish.

BLACK BEAN & CORN SALAD

(serves 6-8)

Ingredients:

*2 cups frozen corn, thawed

*2 (15 ounce) can black beans, drained and rinsed

*2 roma tomatoes, chopped

*1 red bell pepper, chopped

*1/2 small red onion, chopped

*1 avocado, chopped

*1/2 cup cilantro, chopped 

*Juice squeezed from 2-3 limes (1/4 cup)

*1/4 cup extra virgin olive oil 

*3 garlic cloves, minced

*1/2 teaspoon salt

Directions:

~In a large bowl,  mix 2 cups corn, 2 (15 ounce) rinsed and drained black beans, 2 chopped Roma tomatoes, 1 chopped red bell pepper, 1/2 chopped red onion, 1 chopped avocado, and 1/2 cup chopped cilantro.

~In a small bowl, whisk juice for 2-3 limes, 1/4 cup extra virgin olive oil, 3 mined garlic cloves and 1 teaspoon salt together.

~Pour over salad and toss until well coated.

Rye Rolls

 Soft and chewy.  So good.  I like to make Reubens out of them.   You can make the rolls and make sliders out of them.  This dough is sticky, so don't add more flour.   If it's too sticky, dip your fingers in a little water while kneading the dough.

RYE ROLLS

(makes 12)

Ingredients:

*1 1/2 cup warm water (about 105 degrees)

*2 tablespoon molasses (or honey)

*2 teaspoon active dry yeast 

*2 3/4 cup (330 grams) bread flour

*1 1/2 cups (160 grams) rye flour 

*2 teaspoon salt

*1 tablespoon vegetable oil

*1 tablespoon caraway seeds (plus a tad bit more if you want to put some on top of rolls)

Directions:

~In a small bowl, whisk 1 1/2 cups warm water, 2 tablespoon molasses, and 2 teaspoons active dry yeast.

~Allow to sit for 5-10 minutes until the yeast proofs (foams up).

~In a large mixing bowl, whisk 2 3/4 cups bread flour, 1 1/2 cups rye flour, and 2 teaspoons salt together until well combined.

~Stir in 1 tablespoon vegetable oil and 1 tablespoon caraway seeds into flour mixture.

~Stir in yeast mixture until dough is shaggy.

~Using a dough hook (or your hands), knead dough until smooth and slightly sticky (6-8 minutes).

~Shape dough into a ball.

~Grease a large bowl and place dough into bowl and then flip so both sides have a coating of oil.

~Cover bowl and allow to rise in a warm draft free area until dough doubles in size (about 1 hour).

~Gently punch down and allow it to rise once more until double in size (about 1 hour).  This step is optional, but it makes for a lighter bread.

~Grease a 9x13 inch pan.

~Gently punch down dough and place on a lightly floured surface.

~Cut the dough into 12 equal pieces (18-24 if making sliders).

~Roll each section into a ball and place into prepared pan.

~Cover dough with some plastic wrap or a clean damp tea towel and allow rolls to rise double in size (30-40 minutes).

~Preheat oven to 350 degrees.

~Sprinkle a few caraway seeds over top of roll (optional).

~Bake for 20-30 minutes. 

~Remove from oven, remove rolls from pan and place on a cooling rack.

~I like to brush a little melted butter over the hot rolls.

Sourdough Chocolate Cupcakes

 I like to top them with  marshmallow buttercrem frosting  or a chocolate buttercream frosting.   

Sourdough Chocolate Cupcakes

(makes 16)

Ingredients:

*2 large eggs

*1/2 cup granulated sugar

*1/2 cup light brown sugar

*1/3 cup vegetable oil

*1/2 cup sourdough starter or discard

*1 teaspoon vanilla extract 

*2/3 cup buttermilk (can use whole milk)

*1 cup all-purpose flour

*1/2 cup unsweetened cocoa powder

*1 teaspoon instant coffee (gives a richer taste to the chocolate)

*1/2 teaspoon baking powder

*1/2 teaspoon baking soda

*1/4 teaspoon salt

Directions:

~Preheat oven 350 degrees.

~Line muffin tins with cupcake liners.

~In a large mixing bowl, beat 2 large eggs, 1/2 cup granulated sugar, 1/2 cup light brown sugar, 1/3 cup vegetable oil, 1/2 cup sourdough starter, 1 teaspoon vanilla extract, and 2/3 cup buttermilk together until well blended.

~Sift in 1 cup all-purpose flour, 1/2 cu unsweetened cocoa, 1 teaspoon instant coffee, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt into wet ingredients.

~Mix until well incorporated.

~Spoon batter into the liners about 2/3 full.

~Bake for 18-20 minutes or until a toothpick inserted in the middle comes out clean.

~Remove from oven and allow to cool on a cooling rack.

~Cool completely before frosting.

Pineapple Chicken

 This is great to put in the oven, on a grill or over a campfire.  The best part, is no pan to wash after.

PINEAPPLE CHICKEN

(serves 4)

Ingredients:

*4 boneless, skinless chicken breasts

*salt and pepper to taste (I do about 1/8 teaspoon on each)

*2 cups fresh pineapple chunks

*1/2 cup teriyaki sauce

*2 tablespoons honey (I like to use hot honey)

*2 tablespoons olive oil

*1 red bell pepper, sliced

*1 green bell pepper sliced

*1 small onion, sliced

*1 zucchini, sliced

*1 carrot, thinly sliced

Directions:

~Preheat oven to 400 degrees.

~Cut 4 large pieces of aluminum foil and lay them flat on your countertop.

~Place 1 chicken breast on each piece of aluminum foil.

~Sprinkle desire amount of salt and pepper over each chicken breast.

~Drizzle 1/2 tablespoon of olive oil over each chicken breast.

~Top each chicken breast with 1/2 cup pineapple chunks, 1/4 of sliced red bell pepper, 1/4 of sliced green bell pepper, 1/4 of thinly sliced carrot, 1/4 of sliced zucchini, and 1/4 of thinly sliced onion.

~In a small bowl, whisk 1/4 cup teriyaki sauce and 2 tablespoons honey together. 

~Pour evenly over chicken breasts.

~Fold the sides of the aluminum foil over the chicken and veggies to form a sealed packet.

~Place foil packets onto a cookie sheet, sealed side up.

~Bake for 25-30 minutes or until chicken s fully cooked (internal temperautre of 165 degrees).

~Carefully open packets and eat as is or serve over rice.

Quick Grape Jelly

 A quick and tasty way to make grape jelly

QUICK GRAPE JELLY

(3 pints)

Ingredients:

*3 cups 100% grape juice

*4 cups granulated sugar

*1(1.7 ounce) package sure-jell (pectin)

Directions:

~Heat up water in a water bath canner.

~Sterilize 3-4 pint jars.

~Heat lids in hot water (better for sealing).

~In a heavy bottom saucepan, bring 3 cups grape juice and 1 (1.7 ounce) package of sure-jell to a rolling boil over medium-high heat.

~Once mixture is boiling stir in  4 cups granulated sugar.

~Bring mixture back to a rolling boil (still boiling when being stirred), and boil for 1 minute. 

~Remove from heat and skim off any foam.

~Ladle jelly into prepared jars to within 1 inch of top and wipe off tops with a clean cloth.

~Place lids on top and screw on rings finger tight.

~Place into canner and give water bath for 10 minutes.

~Remove from canner allow to cool for 24 hours before storing.

Sourdough Cheesy Garlic Rolls

 Such soft and cheesy goodness.  Goes great with any salad or pasta dish.   Who am I kidding, it  goes great with anything.

If you don't want to wait the 3-4 hours for the first rise, you can add 1 teaspoon of instant dry yeast to the flour mixture.

SOURDOUGH CHEESY GARLIC ROLLS

(makes 12)

Roll Ingredients:

*1/4 cup warm milk (around 110 degrees)

*2 teaspoon granulate sugar

*3/4 cup active sourdough starter (can use discard), room temperature 

*2 cups all-purpose flour

*1 large egg, room temperature 

*1 tablespoon dried parsley

*1 teaspoon garlic powder

*1 teaspoon dried oregano 

*1 teaspoon salt

*2 tablespoons butter, melted 

Fill Ingredients: (I put any that I don't use on top of our pasta)

*1 cup freshly grated mozzarella cheese

*1/4 cup freshly grated parmesan cheese

Topping Ingredients:

*6 tablespoons butter, melted

*1 tablespoon parsley flakes

*1 tablespoon garlic powder

*1 teaspoon dried oregano

*flakey sea salt

Roll Directions:

~In a large mixing bowl, mix 1/4 cup room temperature active sourdough,  2 teaspoons granulated sugar,  and 3/4 cup room temperature active sourdough starter until sourdough has dissolved.

~Mix in 2 cups all-purpose flour, 1 large room temperature egg, 1 tablespoon dried parley flaks, 1 teaspoon garlic powder, 1 teaspoon dried oregano, and 1 teaspoon salt until dough starts to come together.

~Add in 2 tablespoons melted butter (cooled slightly) and mix until well incorporated.

~Dump mixture onto a clean surface and knead until dough is no longer sticky.

~Grease a large bowl (I use the same one I was using) and place dough in.  Turn dough so that both sides are coated. 

~Cover bowl and allow dough to sit for 3-4 hours on counter top or in a draft free place until dough had doubled in size (about 3-4 hours).

Filling Directions:

~In a small bowl, mix 1 cup freshly grated mozzarella cheese and 1/4 cup freshly grated parmesan cheese.

~Set aside.

Let's Put It Together:

~Lightly sprinkle some flour or rice flour into a large cast iron pan (or any oven proof pan).

~Remove dough from bowl and place a clean surface.

~Cut into 12 equal pieces (about 2 ounces each).

~Roll each section into a ball.

~Flatten ball my hand and place about 1 - 1 1/2  tablespoons of cheese mixture into the center.

~Fold dough over cheese and seal.

~Roll into a ball and place into prepared pan (I like to roll the side of the roll in flour or rice flour just so they get a dusting of flour on them to prevent sticking).

~Cover and allow to rise for until double (about 1-2 hours).

~Preheat oven to 350 degrees.

Topping Directions:

~In a small bowl, melt 6 tablespoons butter.

~Mix in 1 tablespoon dried parsley flakes, 1 tablespoon garlic powder, and 1 teaspoon dried oregano until well mixed.

~Using a pastry brush, gently brush some butter mixture over top of rolls (leaving about half for later).

~Bake for 30-35 minutes or until a light golden brown.

~Remove from oven and brush remaining butter mixture over top of rolls.

~Allow to cool in pan for 5-10 minutes before removing.

Sourdough Pasta

 I use "00 flour" for this, but you can use all-purpose if you so choose.  

SOURDOUGH PASTA

Ingredients:

*2 3/8 cup 00 flour (300 grams)

*3 large eggs

*40 grams sourdough starter (or discard) (about 6 tablespoons)

Directions:

~In a small bowl, whisk 3 large eggs and 40 grams (6 tablespoons) sourdough starter until starter disappears.

~In a food processor, add 2 3/8 cups (300 grams) 00 flour and the egg mixture and pulse until dough comes together (can use a large bowl and stir).

~On a lightly floured surface, knead dough a few times until it's soft and then form into a ball.

~Wrap tightly wrapped with plastic wrap and allow to rest on counter top for at least 2 hours.

~Now you can place in the refrigerator over night or roll out right away (I leave mine overnight).

~Cut dough into 4 equal pieces (keeping the pieces that you aren't working with covered with plastic wrap so they don't dry out).

~Roll out dough (on a lightly floured surface) thin enough so that you can see your hand though the dough (I use my pasta maker starting on setting 1 and going up to 4).

~Hang dough and allow to dry for about 10-15 minutes before cutting (optional)

~Cut dough into strips (thin for spaghetti and little wider for fettuccini noodles) (or use your pasta maker).

~Bring a pot of salted water to a boil.

~Add noodles and cook until they float on top (taste for doneness).

~Drain water and serve with some butter and sprinkle of parmesan cheese, or the sauce of your choice.

Puff Pastry

 Easy to make and so much better than store bought.  No additives or preservatives in it. 

PUFF PASTRY

Ingredients:

*1 cup frozen butter

*2 cups all-purpose flour (240 grams)

*2 tablespoons granulated sugar

*1/4 teaspoon salt

*8-10 tablespoons very cold water (I put ice in my water)

Directions:

~In a large mixing bowl, whisk 2 cups all-purpose flour (240 grams), 2 tablespoons granulated sugar, and 1/4 teaspoon salt together.

~Grate 1 cup frozen butter into flour mixture (stirring it as you go along to coat the butter with flour).

~Drizzle 4 tablespoons of ice water into mixture and stir until the dough comes together (if dough is to dry, add 1 to 2 more tablespoons of ice water.

~Knead dough a few times until you can form into a shape.

~Shape dough into a 1/2 inch thick square.

~Cover tightly with plastic wrap and chill for at least 1 hour .

~Lightly flour a clean surface and roll dough into a rectangle and fold into thirds (kind of like a folding a letter).

~Turn dough a quarter turn and roll out into a rectangle again, and fold into thirds (do this 2 more times).

~Tightly wrap in plastic wrap and chill in refrigerator for at least 2 hours (I do mine overnight).

~Use dough as directed in any puff pastry recipe.

Sausage Rolls

 So good.   I make my own puff pastry, but store bought makes it easier and is still very good.  I like to dip mine in onion blossom dip or ketchup.

SAUSAGE ROLLS

(makes 20)

Ingredients:

*1 pound ground pork sausage 

*1 large egg

*1 small onion, finely chopped

*3/4 cups breadcrumbs (I like to make it with fresh bread)

*1/4 teaspoon dried sage

*1/4 teaspoon dried thyme 

*1/2 teaspoon salt

*1/2 teaspoon ground black pepper

*1 puff pastry (I make my own)

Egg wash Ingredients:

*1 egg

*1 teaspoon water

Directions:

~Preheat oven to 375 degrees.

~Line a 2 cookie sheets with parchment paper.

~In a medium bowl, mix 1 pound ground pork sausage, 1 large egg, 1 small finely chopped onion, 3/4 cup breadcrumbs, 1/4 teaspoon sage, 1/4 teaspoon dried sage, 1/2 teaspoon salt, and 1/2 teaspoon ground black pepper until well mixed.

~Lightly flour a clean surface and roll out the puff pastry to around 12 x 13 inch rectangle.

~Cut the puff pastry in half lengthwise.

~Divide sausage filling down the center of each piece of puff pastry.

~In a small bowl, whisk together 1 egg and 1 teaspoon water until well mixed.

~Using a pastry brush, brush the edges of the pastry dough with the egg wash.

~Wrap the dough around the filling to shape a log.

~Trim the ends of the pastry.

~Using a fork, press and seal the edges of the pastry.

~Cut each log into 10 equal pieces (about 1 1/2 inches).

~Brush tops with egg wash.

~Place on prepared cookie sheet.

~Bake for 35-40 minutes, or until puffed an a golden brown.

Irish Soda Bread

 Super easy bread to make.   I love making quick breads.

IRISH SODA BREAD

(makes 1 loaf)

Ingredients:

*1 cup raisins

*4 cups all-purpose flour (480 grams)

*1/8 cup granulated sugar

*1 1/2 teaspoons baking soda

*1/2 teaspoon salt

*4 tablespoons cold butter, cut into small pieces

*1 2/3 cup cold butter milk

*1 cold egg

Directions:

~Preheat oven to 425 degrees.

~In a small bowl, soak 1 cup raisin in water for 10 minutes to soften them.

~Drain raisins from water.

~In a large mixing bowl, whisk 4 cups (480 grams) all-purpose flour, 1/8 cup granulated sugar, 1 1/2 teaspoon baking soda, 1/2 teaspoon salt until well combined.

~Stir in drained raisins.

~Add butter and using a fork or your fingers work butter into flour mixture until mixture resembles small pea sized pieces.

~In a small bowl, whisk together 1 large egg and 1 2/3 cups buttermilk.

~Make a well into the middle of the flour mixture.

~Pour buttermilk mixture into the center of the well.

~Using a spatula, fold the flour into buttermilk until the mixture comes together and flour in mixed in.

~Form dough into a ball

~Line a large cast iron pan with parchment paper.

~Place dough into pan.

~Cut an "X into the top of the dough.

~Bake for 25-30 minutes or until top is a golden brown and the center is set.

~Remove from oven and allow to cool completely on a cooling rack before cutting. 

Mock Outback Onion Dipping Sauce

 I love this to dip my onion rings in it, but it's also good with cheese sticks and veggies.

MOCK OUTBACK ONION DIPPING SAUCE

Ingredients:

*1/2 cup mayonnaise 

*2 tablespoons creamy horseradish

*2 teaspoons ketchup 

*1/4 teaspoon paprika

*1/4 teaspoon garlic powder

*1/4 teaspoon dried oregano

*1/4 teaspoon ground black pepper 

*1/4 teaspoon salt

Directions:

~In a small bowl, whisk together 1/2 cup mayonnaise, 2 tablespoons creamy horseradish, 2 teaspoons ketchup, 1/4 teaspoon paprika, 1/4 teaspoon garlic powder, 1/4 teaspoon dried oregano, 1/4 teaspoon ground black pepper, and 1/4 teaspoon salt until well combined.

~Cover and refrigerate for at least 2 hours, better overnight.

Bacon Jam

 Great on burgers, hot dogs, biscuits, crackers and even chicken.  

BACON JAM

Ingredients:

*1 pound thick cut bacon

*1 large white onion, chopped finely

*3 garlic cloves, minced

*1 teaspoon chili powder

*1 teaspoon smoked paprika 

*1/2 teaspoon salt

*1/2 teaspoon ground black pepper

*2 tablespoons BBQ sauce

*1/2 cup hot honey (regular honey if you don't like heat)

*1/8-1/4 cup balsamic vinegar

*1/2 cup brown sugar  (I use dark)

Directions:

~Cut up 1 pound bacon into small pieces (about 1/2 inch).

~In a large skillet, cook bacon until they start to get  crispy (not to crispy)

~Remove bacon from pan and place on a paper towel.

~Drain all but about 3 tablespoons of bacon grease.

~Add 1 large finely chopped white onion and cook until light golden brown, stirring often.

~Add 3 minced garlic cloves, and cook for another 1 to 2 minutes, stirring continuously.

~Add 1 teaspoon chili powder, 1 teaspoon smoked paprika, 1/2 teaspoons salt, 1/2 teaspoon ground black pepper, 2 tablespoons BBQ sauce, 1/2 cup hot honey (or regular honey),  and 1/4 cup balsamic vinegar.  

~Cook over medium-low heat until mixture becomes thick, stirring often.

~Stir in 1/2 cup brown sugar until well incorporated.

~Chop up cooled bacon.

~Stir in bacon into sauce. 

~Cook for another 4-6 minutes, stirring continuously (until it's thick like jam).

~Pour into a pint size canning jar or a container that you can cover.

~Cover and refrigerate.

Sourdough Cinnamon Crunch Cereal

 This is really good, but next time I'd roll it out a little thinner.  The thinner it is, the crispier it will be.  You can use discard or active sourdough if you want.

SOURDOUGH CINNAMON CRUNCH CEREAL

Cereal Ingredients:

*1 1/2 cups all-purpose flour (220 grams)

*1/2 cup granulated sugar

*1 tablespoon ground cinnamon

*1/2 teaspoon salt (optional)

*1/2 cup frozen or very cold butter, slice into 8 pieces 

*1/2 cup sourdough discard or active starter

*1 teaspoon vanilla extract

Topping Ingredients:

*1/4 cup melted butter

*1 tablespoon ground cinnamon

*1/3 cup granulated sugar

Topping Directions:

~In a small bowl, melt butter and set aside.

~In another small bowl, mix 1 tablespoon ground cinnamon and 1/3 granulated sugar together until well combined.

~Set aside.

Cereal directions:

~Line 2 cookie sheets with parchment paper or a silicone liner.

~Preheat oven to 350 degrees.

~In a food processor, mix 1 1/2 cups all-purpose flour, 1/2 cup granulated sugar, 1 tablespoon ground cinnamon, and 1/2 teaspoon salt.

~Add in 1/2 cup frozen sliced butter and pulse until butter resembles small pea-size pieces.

~Add 1/2 cup sourdough discard and 1 teaspoon vanilla extract.

~Mix until dough comes together (30-50 seconds), it it's to dry and about 1 tablespoon water and blend again until the dough comes together.

~Remove from food processor and place on a lightly floured counter top.

~Knead dough for a few minutes until dough is smooth.

~Divide the dough into 2 pieces.

~Roll each dough out to about 1/8 inch thick.

~Place dough onto prepared cookie sheet.

~Using a pastry brush, spread melted butter over dough.

~Sprinkle cinnamon sugar liberally over buttered dough.

~Cut dough into small pieces with a pizza cutter of knife.

~Spread the cut dough pieces apart so they aren't touching.

~Bake in preheated oven for 18-20 minutes or until light golden brown.

~Remove from oven and allow to cool completely.

~Place into an airtight container for up to a week.

Mini No Bake Banana Cream Pies

 These are quick and easy to make.  Good cold or frozen.  Next time I make them, I would sprinkle a little bit of graham cracker crumbs over the top for color.

MINI NO BAKE BANANA CREAM PIES

(makes 24)

Crust Ingredients:

*1 1/2 cups graham cracker crumbs (or vanilla wafer crumbs)

*1/2 cup butter, melted

*1/2 cup granulated sugar

Pie Ingredients:

*1 (5.1 ounce) box instant banana cream pudding mix

*3 cups whole milk

*1 1/2 cups heavy whipping cream

*1/4 cup  powdered sugar

*1 teaspoon vanilla extract

*2 ripe bananas, chopped small

Crust Directions:

~In a medium bowl, mix 1 1/2 cups graham cracker crumbs, 1/2 cup melted butter, and 1/2 cup granulated sugar until well mixed.

~Put paper liners in a cupcake pan.

~Divide crust evenly into each cupcake liner and press down (about 1 tablespoon in each liner).

~Refrigerate until ready to fill.

Banana Cream Pie Directions:

~In a large mixing bowl, whisk 1 (5.1) ounce box instant banana cream pudding and 3 cups whole milk until thickened.

~Place in refrigerator for at least 15 minutes.

~In a large mixing bowl, whisk 1 1/2 cups heavy cream, 1/4 cup powdered sugar, and 1 teaspoon vanilla extract until mixture forms stiff peaks (I do this with my electric mixer).

~Take pudding out of refrigerator and gently fold into the  whipped cream until well incorporated.

~Fold in 2 chopped bananas.

~Remove crust from refrigerator and evenly fill each cupcake liner with pudding mixture.

~Refrigerate for at least 1 hour before serving or gently cover and place in freezer.

Chocolate Stuffed Pretzel Bites with Cream Cheese Dip

 It's hard to stop at one or ten of these.   These are also good without the cinnamon sugar.  You can use refrigerated biscuits if you don't want to make the dough.

CHOCOLATE SUFFED PRETZELS BITES WITH CREAM CHEESE DIP

CHESSE SUFFED PRETZEL BITES

(makes about 70-80 )

Pretzel Ingredients:

*1 1/2 cups warm water

*1 tablespoon granulated sugar

*2 teaspoons kosher salt

*2 1/4 teaspoons active dry yeast

*4 1/2 cups all-purpose flour

*4 tablespoons butter, melted

*2 1/2 quarts water

*2/3 cups baking soda

*1 large egg yolk, beaten

*1 tablespoon water

*1/8 cup kosher salt for topping

*80 candy kisses

*1/4 cup butter, melted

*2 cups cinnamon sugar

Cream Cheese Dip Ingredients:

*1 (8 ounce) package cream cheese softened.

*2 tablespoons butter, softened

*1/2 teaspoon vanilla extract

*1 cup powdered sugar

*4 tablespoons heavy cream (more if you want the dip thinner)

Directions:

~In a small bowl, combine 1 1/2 cups water, 1 tablespoon granulated sugar, and 2 teaspoons salt.

~Sprinkle 2 1/4 teaspoons active dry yeast over water.

~Allow to sit for 10 minutes to allow the yeast to proof.

~Place 4 1/2 cups all-purpose flour into a large mixing bowl.

~Make a well in the center.

~Add 4 tablespoons of melted butter and the yeast mixture into the flour well.

~Mix to form dough.

~Knead dough on a lightly floured surface until smooth and elastic.

~Lightly oil a large bowl.

~Place dough into the greased bowl and turn to coat both sides.

~Cover bowl with plastic wrap or a clean damp towel and allow dough to rise until doubled in size (about 1 - 1/2 hours).

~Preheat oven to 450 degrees.

~Line cookie sheets with parchment paper and spray with cooking spray.

~In a large pot, bring 2 1/2 quarts water and 2/3 cup baking soda to a boil.

~While you are waiting for the oven to preheat and the water to boil, turn the dough out onto a lightly oiled surface.

~In a small bowl, whisk 1 beaten egg and 1 tablespoon water together.

~Divide the dough into 8 pieces.

~Roll each piece into a long rope (about 22-24 inches long).

~Cut each rope into about 2-inch pieces.

~Roll each piece into a ball and then flatten.

~Place 1 candy kiss into the center.

~Close dough around candy kiss making sure to seal the edges.

~Drop dough into boiling water for about 30 seconds.

~Remove dough from water and place on prepared cookie sheet.

~Brush each pretzel with egg wash.

~Bake for 13-15 minutes, or until golden brown.

~Remove from oven.

~Dip pretzel bite into 1/4 cup melted butter a couple at a time.

~Dip immediately into cinnamon sugar and place on a cooking rack.

Cream Cheese Dip:

~In a medium mixing bowl, add 1 8-ounce package softened cream cheese, 2 tablespoons softened butter, 1/2 teaspoon vanilla extract, 1 cup powdered sugar and 4 tablespoons heavy cream until well mixed.

~If you want a thinner dip add more heavy cream.

Cheese Stuffed Pretzel Bites

 These are so good.   I like them plain and dipped in cheese, buffalo bleu cheese sauce and a honey mustard sauce.

                                  The cheese oozed out some, but they were still very good.

CHESSE SUFFED PRETZEL BITES

(makes about 80-90)

Ingredients:

*1 1/2 cups warm water

*1 tablespoon granulated sugar

*2 teaspoons kosher salt

*2 1/4 teaspoons active dry yeast

*4 1/2 cups all-purpose flour

*4 tablespoons butter, melted

*2 1/2 quarts water

*2/3 cups baking soda

*1 large egg yolk, beaten

*1 tablespoon water

*1/8 cup kosher salt for topping

*12  string cheese  cut about  1 inch pieces

Directions:

~In a small bowl, combine 1 1/2 cups water, 1 tablespoon granulated sugar, and 2 teaspoons salt.

~Sprinkle 2 1/4 teaspoons active dry yeast over water.

~Allow to sit for 10 minutes to allow the yeast to proof.

~Place 4 1/2 cups all-purpose flour into a large mixing bowl.

~Make a well in the center.

~Add 4 tablespoons of melted butter and the yeast mixture into the flour well.

~Mix to form dough.

~Knead dough on a lightly floured surface until smooth and elastic.

~Lightly oil a large bowl.

~Place dough into the greased bowl and turn to coat both sides.

~Cover bowl with plastic wrap or a clean damp towel and allow dough to rise until doubled in size (about 1 - 1/2 hours).

~Preheat oven to 450 degrees.

~Line cookie sheets with parchment paper and spray with cooking spray.

~In a large pot, bring 2 1/2 quarts water and 2/3 cup baking soda to a boil.

~While you are waiting for the oven to preheat and the water to boil, turn the dough out onto a lightly oiled surface.

~In a small bowl, whisk 1 beaten egg and 1 tablespoon water together.

~Divide the dough into 8 pieces.

~Roll each piece into a long rope (about 22-24 inches long).

~Cut each rope into about 1 1/2 inch pieces.

~Roll each piece into a ball and then flatten.

~Place a small piece of string cheese into the center.

~Close dough around the pice of cheese, making sure to seal the edges.

~Drop dough into boiling water for about 30 seconds.

~Remove dough from water and place on prepared cookie sheet.

~Brush each pretzel with egg wash.

~Sprinkle with desired amount of kosher salt.

~Bake for 13-15 minutes, or until golden brown.

~Remove from oven, and allow to cool on a wire rack for 5 mintues.

Buffalo Bleu Cheese Dip

 Great on burgers, hot dogs or to dip soft pretzels, veggies, or crackers  in.

BUFFALO BLEU CHEESE DIP

Ingredients:

*8 ounces sour cream

*1/4-1/2 cup crumbled bleu cheese

*2 tablespoons hot sauce (more if you like it spicer)

Directions:

~In a small bowl, stir together 8 ounces sour cream,  1/4-1/2 cup bleu cheese crumbles, and 2 tablespoons hot sauce until well combined.

~Cover and refrigerate for at least 1 hour.

**Sometimes I like to add 1 tablespoon hot honey.

Chicken Chimichanga Casserole

 You can substitute the flour tortillas for rice if you prefer.  It is not spicy, but you can add hotter peppers if you prefer.  

You can also add black beans or refried beans if you so choose.  Most of my family don't like beans, so I don't add them.

CHICKEN CHIMICHANGA CASSEROLE

(serves 6-8)

Ingredients:

*10 flour tortillas, cut into 1-inch strips

*vegetable oil for frying tortillas

*1 tablespoon butter

*1 tablespoon all-purpose flour

*1 1/2 cups chicken stock

*1 (16 ounce) container sour cream

*4 cups of queso fresco cheese, shredded (or Monterey Jack Cheese)

*1 medium yellow onion, chopped

*3 cups boneless skinless chicken breast, shredded (or rotisserie chicken)

*3 poblano peppers, roasted

Directions:

~Slice up 1 slice medium yellow onion, and fry up until soft and then set aside.

~Heat up vegetable oil in a heavy bottom skillet or dutch oven (about 3-4 inches deep).

~Cut up 10 flour tortillas into 1-inch strips.

~Once oil is hot, fry up tortilla strips until the are a golden brown.

~Remove from heat and place on a cooling rack.

~In a large skillet, heat up 1tablespoon butter over medium heat.

~Once butter is melted whisk in 1 tablespoon all purpose flour.

~Stir for about 30 seconds.

~Add in 1 1/2 cups chicken stock and stir until four mixture has dissolved.

~Stir in 1 16-ounce container of sour cream and stir until dissolved.

~Add in 1 cup shredded queso fresco cheese and continue stirring until cheese has melted.

~Remove from heat and stir for 1 or 2 more minutes.

~Stir in 3 cup shredded chicken and 2 roasted chopped poblano peppers until well combined.

Put It Together:

~Preheat oven to 375 degrees.

~Spray a 9x13 inch casserole dish with cooking spray.

~Layer 1/3 of the tortillas over the bottom of the pan.

~Spoon 1/2 of chicken mixture over the tortillas, gently spreading it evenly over tortillas.

~Sprinkle 1 cup queso fresco cheese evenly over chicken mixture.

~Add 1/3 the tortillas evenly over cheese.

~Add remaining chicken mixture evenly over tortillas, gently spreading over all of the tortillas.

~Sprinkle remaining 1 cup queso fresco cheese evenly over chicken mixture.

~Break up remaining tortillas into smaller pieces and evenly spread over cheese.

~Sprinkle remaining chopped poblano peppers over top.

~Cover with aluminum foil.

~Bake for 25 minutes.

~Remove foil and bake for another 5-6 minutes or until golden brown and bubbly.

Quick Blueberry Sourdough Bread with Lemon Glaze

This is so good.  Even without the lemon glaze.

QUICK BLUEBERRY SOURDOUGH BREAD WITH LEMON GLAZE

(makes 1 loaf)

Bread Ingredients:

*1/2 cup buttermilk (I use whole milk).

*1/2 cup sourdough discard (or sweet stiff starter)

*2/3 cup granulated sugar

*1/3 cup vegetable oil

*1 teaspoon vanilla extract

*1 1/2 cups all-purpose flour

*1 teaspoon ground cinnamon 

*2 teaspoons baking powder

*1/2 teaspoon baking soda

*1/2 teaspoon salt

*1 1/2 cups fresh blueberries

*1/2 tablespoon all-purpose flour

Glaze Ingredients;

*1 cup powdered sugar

*1 1/2 - 2 teaspoons freshly squeezed lemon juice 

*lemon zest from one lemon

Bread Directions:

~Preheat oven to 350 degrees.

~Grease or line a loaf pan with parchment paper.

~In a large mixing bowl, whisk 1/2 cup sourdough starter (or sweet stiff starter),  1/2 cup buttermilk, 2/3 cup granulated sugar,  1/3 cup vegetable oil, and 1 teaspoon vanilla extract together until well mixed and smooth.

~Sift in 1 1/2 cups flour, 1 teaspoon ground cinnamon, 2 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt into wet ingredients.

~Stir until just combined (you shouldn't see any flour), but do not over mix.

~In another bowl, mix 1 1/2 cups blueberries an 1/2 tablespoon flour together until blueberries are well coated (the helps so that they don't sink to the bottom of the bread.

~Gently fold in floured blueberries.

~Pour batter into prepared pan.

~Bake for  50-55 minutes or until a toothpick inserted in the center of the bread come out clean (It should be a golden brown).

~Allow bread to cool for 10 minutes and then transfer to a cooling rack.  

~Allow to cool completely before add glaze

Glaze Directions:

~In a small bowl, whisk together 1 cup powdered sugar, zest for 1 lemon, and 1 1/2-2 teaspoon lemon juice.

~Stir until smooth (if it's to think add a little more lemon juice).

~Drizzle over bread and allow to sit for 10-15 minutes to allow the glaze to set, before cutting.

Cheesy Garlic Chicken Wrap

 You can also put this in a pita or over rice.

CHEESY GARLIC CHICKEN WRAP

(makes 4)

Ingredients:

*2 cups boneless, skinless chicken breasts cooked, cut into bite size pieces or shred

*1 tablespoon olive oil

*2 teaspoons garlic powder

*1 teaspoon onion powder

*1 teaspoon smoked paprika

*1/2 teaspoon ground black pepper

*1/2 teaspoon salt

*1/4 teaspoon ground cumin

*1 tablespoon olive oil or bacon grease if you want a slight hint of bacon

*1 red or yellow onion, chopped small

*1 red bell pepper, chopped small

*2 garlic cloves, minced 

*1/2 cup mozzarella cheese

*1 cup sharp cheddar cheese

*4 tablespoons Roasted Garlic Parmesan sauce, optional (or fettuccini sauce)

*4 large flour tortillas (I use no or low carb)

Directions:

~In a medium bowl, add 2 teaspoons garlic powder, 1 teaspoon onion powder, 1 teaspoon smoke paprika,  1/2 teaspoon ground black pepper, 1/2 teaspoon salt, 1/4 teaspoon ground cumin and mix until chicken is well coated and set aside.

~In a large skillet heat up 1 tablespoon olive oil or 1 tablespoon bacon grease.

~Add chicken, 1 chopped red bell pepper, 1 medium  chopped red or yellow onion and cook for about 6-8 minutes or until chicken is cooked through and a golden brown on all sides.

~Add 2 minced garlic cloves and cook for 1 minute stirring often.

~Remove from heat.

~Lay out 4 tortillas and spread 1 teaspoon roasted garlic parmesan sauce over each tortilla.

~Sprinkle 1/8 cup mozzarella cheese over the chicken on each tortilla.

~Sprinkle 1/4 cup sharp cheddar cheese over the chicken on each tortilla.

~Fold wrap tucking in ends (I don't always tuck in the ends).

~Heat up large skillet over medium heat.

~Fry all four sides of wrap until golden brown.

Roasted Garlic Parmesan Sauce

 This is great over pasta, roasted veggies  or chicken.  Sometimes I put it on a sandwich, burger or hotdog.

ROASTED GARLIC PARMESAN SAUCE

(makes 2 1/2 cups)

Ingredients:

*1 whole garlic head, roasted

*1 tablespoon butter

*1/4 cup all-purpose flour

*2 cups chicken stock

*1/2  cup whole milk

*1/4 teaspoon salt

*1/4 teaspoon ground black pepper

*1 teaspoon dried oregano

*1 teaspoon dried basil

*1 cup heavy cream

*1 1/2 cups parmesan cheese, finely grated

Directions:

~Mince roasted garlic.

~In a medium saucepan, melt 1 tablespoon butter over low heat.

~Once butter is melted, add roasted garlic and 1/4 cup all purpose flour to saucepan, and whisk continuously for 1 minute.

~Slowly whisk in 2 cups chicken stock and whisk until well mixed.

~Whisk in 1 cup whole milk, 1/4 teaspoon salt, 1/4 teaspoon ground black pepper, 1 teaspoon dried oregano, 1 teaspoon dried basil, and 1/4 teaspoon dried thyme until well mixed and mixture starts to thicken.

~Whisk in 1 cup heavy cream and 1 1/2 cups parmesan cheese until cheese is melted.

~Serve over pasta, burger, hot dog, roasted veggie or on a sandwich.

Sourdough Cake Donuts

You can leave these plain or dipped in cinnamon sugar or glaze.  I haven't tried them dipped in chocolate, but I'm sure it's good.

SOURDOUGH CAKE DONUTS

(makes 1 1/2 dozen)

Ingredients:

*2/3 cup sweet stiff starter (or sourdough starter)

*1/4 cup milk (I use whole milk)

*1/4 cup butter

*1/4 cup granulated sugar

*2 large eggs, beaten

*2 1/3 cup all-purpose flour 

*1 teaspoon salt

*1 teaspoon ground cinnamon (optional)

*1/4 teaspoon ground nutmeg (optional)

*Cinnamon sugar or glaze  (optional)

Directions:

~In a large mixing bowl, add 2/3 cup sweet stiff starter (or sourdough starter).

~In a medium saucepan, heat until 1/4 cup milk, 1/4 cup butter, and 1/4 cup granulated sugar until the milk just starts to bubble and the butter is melted.

~Cool mixture down.

~Add cooled milk mixture to sweet stiff starter, stir until starter has completely dissolved and mixture is smooth.

~Add 2 large beaten eggs, mix until eggs have disappeared. 

~In a medium bowl whisk 2 1/3 cups flour, 1 teaspoon salt, 1 teaspoon ground cinnamon, and 1/4 teaspoon ground nutmeg together.

~Add flour mixture to milk mixture and stir until well combined.

~Place dough onto a clean surface and knead dough for 4-5 minutes, or until dough is smooth and elastic (only dust with flour if the dough is sticking to the surface).

~Place back in bowl and cover with a towel and allow to sit on counter overnight (if it's over 70 degrees in your house, place in refrigerator overnight).

~Place dough on a clean surface and roll out dough to about 1/2 inch thick (if dough is sticking, lightly flour surface).

~Using a donut cutter, cut out doughnuts and place on a parchment line cookie sheet.

~Cover with a damp tea towel and allow to rise for 2-3 hours.

~Place about 1 cup cinnamon sugar in a bowl.

~Fill a dutch oven (or heavy bottom deep skillet) with 3 1/2 - 4 inches of vegetable oil.

~Bring heat up to 350 degrees over medium heat.

~Carefully put 2 to 3 donuts in hot oil, cooking about 1 - 1 1/2 minutes on each side or until a golden brown.

~Remove from oil and place bowl with cinnamon sugar (coating both sides).

~Remove from heat and place on a cooling rack.

~Repeat until donuts and donut holes are all cooked.

Ham and Cheese Casserole

 A great way to use leftover ham.  Quick and easy to make.  This recipe can be doubled or tripled very easy.

HAM AND CHEESE CASSEROLE

(serves 4)

Ingredients:

*1 tablespoon butter

*3 garlic cloves, minced

*1 teaspoon oregano 

*2 cups half & half

*1 1/2 tablespoons corn starch

*1 cup cheddar cheese, shredded 

*1/2  cup freshly grated parmesan cheese

*1 cup yellow corn (I use frozen)

*2 cups ham, cut into bite size pieces

*4 cups cooked egg noodles

*2 tablespoons melted butter

*1/4 cup Italian bread crumbs

Directions:

~Preheat oven to 375 degrees.

~Spay a small casserole dish with cooking spray.

~Melt butter into a medium skillet.

~Add in 2 minced garlic cloves and  1 teaspoon dried oregano.

~Cook for 2-3 minutes, stirring continuously.

~In a small bowl, stir 1 1/2 tablespoons corn starch into 2 cups half & half until dissolved.

~Pour into skillet and stir to deglaze the bottom on the pan.

~Add in 1 cup shredded cheddar cheese and 1/2 cup freshly grated parmesan cheese and whisk until cheese is melted.

~Stir in 1 cup corn, 2 cups ham, and 4 cups cooked egg noodles.

~Stir and remove from heat.

~Pour into prepared casserole dish.

~In a small bowl, mix 2 tablespoons melted butter and 1/4 cup Italian bread crumbs until well combined.

~Sprinkle over casserole.

~Bake for 15-20 minutes or until topping is a golden brown.

Sweet Stiff Starter

 This is great to use for your sweet stuff or maybe even sweet breads.  It takes away from the sour taste that sourdough starter can give.  I use it when making donuts.  I'm going to start using it for my cookies, cinnamon rolls, and cakes.

SWEET STIFF STARTER

Ingredients:

*1/4 cup sourdough starter

*1/2 cup water (I use distilled water)

*1/4 cup granulated sugar 

*1 cup all-purpose flour

Directions:

~In a small bowl or pint size canning jar, mix 1/4 cup sourdough starter and 1/2 cup water and stir until sourdough has dissolved.

~Stir in 1/4 cup granulated sugar until well combined.

~Stir in 1 cup flour until well combined.

~Cover loosely or place a towel over top of bowl/jar and allow to sit overnight on counter.

Loaded Chocolate Chip Sourdough Cookies

 Yummy and a great way to use your sourdough discard.

LOADED CHOCOLATE CHIP SOURDOUGH COOKIES

(makes 5 dozen)

Ingredients:

*1 cup butter, softened

*1 cup granulated sugar

*1 cup light or dark brown sugar 

*2 large eggs, beaten (room temperature is best)

*1 cup sourdough discard (or even better 1 cup sweet stiff starter)

*2 teaspoons vanilla extract 

*2 3/4  cups all purpose flour

*1/2 cup unsweetened cocoa

*1 teaspoon baking powder

*1/2 teaspoon baking soda

*1 teaspoon salt

*1 cup semi-sweet chocolate chips

*1 cup milk chocolate chips

*1/2 cup chopped walnuts (or pecans)

*1/2 cup flaked coconut

Directions:

~In a large bowl, cream 1 cup softened butter, 1 cup granulated sugar, and 1 cup lightly packed brown sugar.

~Add in 2 large beaten eggs, 1 cup sourdough discard, and 2 teaspoons vanilla extract.

~In another large bowl, sift 3 cups flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1 teaspoon salt,

~Add dry ingredients into wet ingredients 1/3 at a times, mixing between additions until well combined.

~Fold in 1 cup semi-sweet chocolate chips 1 cup milk chocolate chips, 1/2 cup chopped walnuts, and 1  cup flaked coconut.

~Cover bowl and refrigerate for at least 1 hour or up to 48 hours.

~Preheat oven to 375 degrees.

~Scoop onto cookie sheet and bake for 10-12 minutes, or until the edges start to turn a golden brown.

~Remove from cookie sheet and immediately place on a cooling rack.

Sourdough Apple Cinnamon Bread

 This is good as is, but also makes amazing French toast.

SOURDOUGH APPLE CINNAMON BREAD

(1 loaf)

Bread Ingredients:

*1/2 cup sourdough starter (fed 5-12 hours before)

*3/4 cup water

*1 teaspoon salt

*4 tablespoons butter, melted

*2 tablespoons honey (or granulated sugar)

*3 cups all-purpose flour

Filling Ingredients:

*3 apples (small to medium)

*3 teaspoons ground cinnamon 

*1/4 teaspoon salt

*1/3 cup packed brown sugar

*3 tablespoons all-purpose flour

*2 tablespoon butter, melted

Bread Directions:

~In a large mixing bowl, combine 1/2 cup sourdough starter, 3/4 cup water, 2 tablespoons honey, 4 tablespoons melted butter, and 1/4 teaspoon salt until well combined.

~Stir in 3 cups all-purpose flour until well combined (dough will shaggy).

~Place the dough on the counter and knead for 5 minutes (if the dough is to sticky add a dusting of flour).

~Place dough back in bowl and cover loosely or with a towel.

~Let dough sit in bowl on counter for 10-12 hours (dough will ferment).

Filling Directions:

~Peel and finely dice 3 apples.

~Place apples into a medium sized bowl, add 3 teaspoons ground cinnamon, 1/4 teaspoon salt, 1/3 cup packed brown sugar, and 3 tablespoons all-purpose flour and mix until the apples are well coated

~Cover bowl, refrigerate until bread is done fermenting.

Make The Bread:

~Place dough on clean surface.

~Stretch dough into a 8x10 inch rectangle. 

~Brush 2 tablespoons of melted butter over dough.

~Spoon apple mixture evenly over dough.

~Starting with the small end, tightly roll the dough into a log, folding the ends under the log.

~Place dough into a greased 9x5 inch loaf pan and cover with a tea towel.

~Let rise for 2-3 hours on the counter.

~Heat oven to 375 degrees.

~Bake for 50 minutes.

~Remove from oven and remove from pan right away and place on a cooling rack.

~Brush butter over top of bread while it's still hot.

~Cool completely before cutting.