Garlic Knots

 So easy to make.  They are great plain or to dip in marinara sauce, ranch dressing, chick-fil-a sauce, or cheese sauce.   I like to make them to go along with pasta meals too.

Garlic Knots:

(makes 14-18 )

Ingredients:

*1 cup very warm water

*1 package active dry yeast (2 1/4 teaspoons)

*1 teaspoon granulated sugar

*1 teaspoon salt

*2 teaspoons olive oil

*2 1/2 cups all-purpose flour

*1/2 teaspoon garlic powder

*1/2 cup butter

*3 tablespoons minced garlic 

*2 tablespoons fresh parsley, chopped (can use 1 teaspoon dried parsley if you don't have fresh on hand).

*grated parmesan cheese (optional)

Directions:

~In a small bowl, dissolve 2 1/4 teaspoons active dry yeast, 1 teaspoon sugar in 1 cup warm water.

~Allow the yeast to proof (become bubbly), about 10 minutes.

~In a large bowl, mix 2 1/2 cups all-purpose flour, 1 teaspoon salt, and 1/2 teaspoon garlic powder.

~Mix in yeast mixture. 

~Knead dough, until it is no longer sticky.  You may need to add a sprinkle or two of flour.

~Place the dough into a well oiled bowl, and cover with a damp cloth or plastic wrap.

~Allow to rise until double in size.  About 1 hour.

~Combine 1/2 cup butter and 3 tablespoons minced garlic in a small saucepan over low heat.

~Cook until garlic is tender, 3-5 minutes.

~Cover, and remove from heat and stir in parsley. 

~Preheat oven to 375 degrees.

~Spray two baking sheets with cooking spray.

~Place dough onto a lightly floured surface.

~Roll dough out into a rectangle about 14 x 12 inches.

~Cut the dough in  half lengthwise.

~Cut the dough crosswise into strips about 1 1/4 inch wide.

~Tie each strip into a loose knot and place on prepared baking sheet 2-inches apart.

~Lightly brush tops with olive oil.

~Sprinkle the tops with a little coarse sea salt (optional).

~Cover with a damp cloth or plastic wrap and allow to rise if a draft free area for 20-30 minutes.

~Bake for 18-20 minutes or until golden brown.

~Allow to cool for 5 minutes.

~Pour garlic butter mixture into a large bowl.

~Add Knots and toss until knots are well coated.

~Plate garlic knots and sprinkle with a little grated parmesan cheese if desired.  

Peanut Butter Chocolate Chip Cookies

 If you like Peanut butter kisses, you are going to like these.   

PEANUT BUTTER CHOCOLATE CHIP COOKIES

(makes 3 dozen)

Ingredients:

*1 1/2 cup all-purpose flour

*1 teaspoon baking soda

*1/2 teaspoon salt

*1/2 cup vegetable shorting

*1/2 cup granulated sugar

*1/2 cup light brown sugar 

*3/4 cup creamy peanut butter 

*1 large egg

*1 1/2 teaspoon pure vanilla extract

*2 cups milk chocolate chips (can you semi-sweet or dark chocolate chips)

Directions:

~Preheat oven to 350.

~Combine flour, baking soda and salt.

~In a large bowl, cream vegetable shortening, white sugar and brown sugar.

~Mix in peanut butter.

~Mix in egg and vanilla.

~Gradually add the dry ingredients.

~Stir in chocolate chips.

~Pinch off walnut-sized pieces of the dough and roll into balls.

~Roll the balls into granulated sugar and place 1-inch apart on a ungreased baking sheet.

~Using a fork, gently press down on cookie, to flatten it some.

~Bake for 10-12 minutes or until cookies are a light brown.

~Remove from oven and transfer onto a wire rack to cool.

Pumpkin No Bake Cookies

If you like no bake cookies and if you like pumpkin, you are going to love these.   So very easy to make. 

PUMPKIN NO BAKE COOKIES
(makes 3 dozen)

Ingredients:
*1 1/2 granulated sugar
*1/2 cups brown sugar
*2/3 cup butter
*2/3 cup whole milk
*1 (3.4 ounce) instant vanilla pudding
*2 teaspoons pumpkin pie spice
*1 teaspoon ground cinnamon
*3 cups old fashion oatmeal
*1 cup coconut
*1 teaspoon pure vanilla extract



Directions:
~In a medium saucepan, combine granulated sugar, brown sugar, butter & milk.
~Bring mixture to a full boil.
~Boil for 2 minutes without stirring.
~Remove from heat.
~Whisk in pudding, pumpkin spice, and ground cinnamon until it is completely combined.
~Stir in vanilla & oatmeal.
~Stir until combined.
~Let mixture set for 2 minutes.
~Drop by rounded teaspoons onto waxed paper.
~Allow to cool completely.
~Store in airtight container in the refrigerator.

Variation:
`If you want to omit the coconut add 1/2 cup oatmeal to recipe.  

Cucumber -Tomato - Feta Salad

 Love this summer salad when all the fresh veggies are in season.  You could add some Italian dressing to this for extra flavor.   You could also cut some corn off the cob and add that.  

CUCUMBER-TOMATO-FETA SALAD

(serves 4)

Ingredients:

*1 medium-large cucumber

*1 stalk celery

*1 ( ounce) package cherry tomatoes

*1 ( ounce) package feta cheese crumbles

*1/2 small red onion, sliced thin

*salt & pepper to taste

Directions:

~Peel cucumber (optional), and chop into small bite-size pieces.

~Cut cherry tomatoes in half (if tomatoes are in season, I use them and chop into small pieces).

~Slice onion thinly.

~Chop celery into small bite-size pieces.

~Add feta cheese and, rosemary on top.

~Toss and serve.

Lemon Blueberry Bread

This bread is very moist.   You can leave out the blueberries if you want.   You could substitute the blueberries with dried cranberries, raspberries, or blackberries.  You could add pecans or walnuts.   You can leave off the frosting.   It's going to be good no matter what.  

LEMON BLUEBERRY BREAD 

(1 loaf)

Bread Ingredients:

*1 1/2 cups all-purpose flour

*1 1/2 teaspoon baking powder

*1/4 teaspoon baking powder

*1/4 teaspoon salt

*1/2 cup vegetable oil

*1 cup granulated sugar

*3 large eggs

*2 tablespoons lemon extract 

*1 cup sour cream

*1/2 cup fresh blueberries (I dust them with flour so they don't sink to the bottom of the bread)

Frosting Ingredients:

*4 ounces cream cheese, softened 

*2 tablespoons butter, softened

*zest from one lemon   

*2 tablespoons lemon juice, freshly squeezed

*1 cup powdered sugar

Bread Directions:

~Preheat oven to 350 degrees.

~Spray a 9x4 inch bread pan with cooking spray.

~In a large mixing bowl, mix oil, eggs, sugar, sour cream, and lemon extract until smooth.

~Add flour, baking powder, baking soda, and salt.

~Mix until just combined (do not over mix.  there will be lumps).

~Fold in blueberries.

~Pour batter into prepared pan.

~Bake for 45-50 minutes,  or until the top  is a light brown, and a toothpick inserted in the center comes out clean.

~Remove from oven and allow to cool completely before removing it from the pan.

Frosting Directions:

~In a large mixing bowl, cream butter, cream cheese and lemon zest until smooth.

~Slowly add powdered sugar and mixed until well incorporated. 

~Add lemon juice and mix until frosting is smooth.

~Spread over cooled bread.  

Panzanella Salad

I only make this salad when tomatoes are in season.  It makes all the difference in the taste of this salad.   

PANZANELLA SALAD

(serves 4)

Salad Ingredients:

*3 tablespoons olive oil

*6 cups French bread, cut into 1-inch cubes

*1/8 teaspoon garlic salt

*2 medium tomatoes, cut into 1-inch cubes

*1 medium cucumber, remove seeds and cut into 1-inch cubes

*1 small red bell pepper, remove seeds and cut into 1-inch cubes

*1 small yellow bell pepper, remove seeds and cut into 1-inch cubes

*1 small orange bell pepper, remove seeds and cut into 1-inch cubes

*1/2 small green bell pepper, remove seeds and cut into 1-inch cubes

*1/2 medium red onion, sliced thinly

*10-15 large basil leaves, coarsely chopped

*2 tablespoons capers, drained

*4 ounce fresh mozzarella halved mozzarella pearls

Dressing Ingredients:

*1 garlic clove, finely minced

*1/2 teaspoon Dijon mustard

*3 tablespoon red wine vinegar

*1/2 cup olive oil

*1 teaspoon honey

*1 teaspoon Italian seasoning

*1/2 teaspoon salt

*1/2 teaspoon ground black pepper

Dressing Directions:

~In a small bowl, whisk all ingredients and refrigerate for at least 1 hour.

Salad Directions:

~Preheat oven to 400 degrees.

~In a small bowl, mix olive oil, garlic salt, and bread cubes together until bread is completely coated.

~Bake for 10-11 minutes.

~Remove from oven and set aside.

~In a large bowl, mix all the salad ingredients together.  

~Mix in dressing until everything is coated well.

~Allow salad to sit for 1/2-1 hour before serving.

Tomato Jam

 It's great on crackers or burgers.   I like to put a little cream cheese and tomato jam on a cracker.

TOMATO JAM

(makes 3-4 pints)

Ingredients:

*2 pounds ripe plum tomatoes (about 11-14), peeled and chopped 

*1/4 cup white onion, finely chopped (optional)

*3/4 cup granulated sugar or honey

*2 tablespoons juice squeezed from a lime or lemon

*1 tablespoon freshly grated gingeroot

*1/2 teaspoon ground cumin

*1/4 teaspoon ground cinnamon

*1 teaspoon salt

*1/8 teaspoon red pepper flakes (optional)

Directions:

~Bring a pot of water to a boil.

~Submerge tomatoes into water for 3-4 minutes. 

~Remove tomatoes from boiling water and put into ice water.

~Remove from skins and core from tomatoes.

~Combine all of the ingredients into a large stainless steal pot.

~Cook over low heat, stirring until the sugar is dissolved.

~Turn heat up to medium-high, stirring mixture often until mixture comes to a boil.

~Reduce heat to a simmer.

~Simmer for 1-2 hours, or until jam is thick, stirring occasionally.   Its will be ready when you scape a spoon across the bottom of the pan, and no liquids fill in the path (towards the end you will want to stir often to prevent burning).

~Pour water into canner and bring water to a boil.

~Fill clean hot jars with jam, leaving a 1/4 space from top.

~Clean rims of jar before putting lids on.

~Place lids and ring on, tuning rings to finger tight.

~Place into water bath and process for 10 minutes.

~Turn off heat and remove lid to pan.

~Allow to sit for 10 more minutes.

~Remove jars and place on a towel on counter or table.

~Bubble on lid should become flat if it sealed (you will hear pings).

~Allow jars to sit for 24 hours before moving.