Oven Roasted Garlic Small Potatoes with Dipping Sauce

 Soft on the inside and crispy on the outside.  

OVEN ROASTED GARLIC POTATOES with DIPPNG SAUCE

(serves 4)

Potato Ingredients:

*2 quarts water

*2 teaspoons baking soda

*1 (24-30 ounce) bag of small potatoes

*2 tablespoons olive oil

*1 tablespoon Italian seasoning

*1 teaspoon dried oregano 

*1 teaspoon onion powder

*1 teaspoon smoked paprika

*1 teaspoon garlic powder

*1/2 teaspoon ground black pepper

*1/4 teaspoon dried rosemary

*2 garlic cloves minced

*2 tablespoons olive oil

*1/2 cup freshly grated parmesan cheese

*3 tablespoons butter

*1/8 teaspoon red pepper flakes (optional)

*1 garlic clove, minced

*1 tablespoon parsley flakes

Dipping Sauce Ingredients:

*1 cup sour cream or greek yogurt 

*1 garlic clove, minced 

*1/2 teaspoon chili powder

*1/2 teaspoon ground black pepper

*1 teaspoon honey

*1 teaspoon freshly squeezed lemon juice

*1 tablespoon dried parsley flakes

*1/4 teaspoon ground black pepper

*1/4 teaspoon salt

Potato Directions:

~Preheat oven to 400 degrees.

~Bring water and baking soda to a boil.

~Cut potatoes in half.

~Place in boiling water and cook for 10 minutes.

~Drain potatoes and set aside.

~In a large bowl, whisk 2 tablespoons olive oil, Italian seasoning, oregano, onion powder, smoked paprika, garlic powder, rosemary and 2 cloves minced garlic together until well combined.

~Add in potatoes and toss until well coated.

~Drizzle 2 tablespoons olive oil evenly over a cookie sheet (I use a pastry brush to spread it around).

~Sprinkle parmesan cheese evenly over the olive oil.

~Place potatoes cut side down on cookie sheet.

~Bake for 15 minutes, flip and cook for another 15 minutes. 

~In a small skillet, melt butter.

~Stir in red pepper flakes, 1 minced garlic, and parsley flakes.

~Cook, stirring continually for about 1 minute. 

~Remove potatoes from oven and drizzle butter mixture over it. 

Dipping Sauce Directions:

~In a large bowl, mix all of the ingredients.

~Cover and refrigerate for at least 2 hours.

Garlic Monkey Bread

 I make this in a bundt pan, but you can make it on a cookie sheet or baking pan if you want.

GARLIC MONKEY BREAD

Bread Ingredients:

*1/4 cup warm milk (not hot)

*3/4 cup warm water (not hot)

*2 tablespoons granulated sugar

*2 1/4 teaspoons dry active yeast

*3 1/2 cups all-purpose flour

*1/2 teaspoon garlic powder

*1/2 cup Monterey jack cheese, shredded

*1 teaspoon salt

*1 large egg, beaten 

*3 tablespoons butter, room temperature 

Butter Cheese Ingredients:

*1/2 cup butter, melted

*2 garlic cloves, minced

*2 teaspoons dried parsley flakes

*1 teaspoon dried oregano 

*1 teaspoon dreid basil

*1 cup monetary jack cheese, shredded

*1/4 cup fresh parmesan cheese, shredded (optional)

Bread Directions:

~In a small bowl, lightly whisk 1/4 cup warm milk, 3/4 cup warm water, 2 tablespoons sugar, and 2 1/4 teaspoons yeast together.

~Allow to sit for 5-10 minutes, or until proofed (bubbly).

~In a large mixing bowl, whisk 3 1/2 cups flour, 1/2 teaspoon garlic powder, 1 teaspoon salt, and 1/2 cup Monterey Jack cheese together.  

~Stir in yeast mixture.

~Stir in 3 tablespoons butter and 1 beaten egg.

~On a clean surface, knead dough until soft and elastic (there will be cheese lumps), about 6-8 minutes. 

~Lightly grease bowl (I use the one I was using to make the bread in).

~Add dough to greased bowl, and cover.

~Allow dough to rise for about 1 hour or until double in size.

Butter Cheese Directions:

~Melt 1/2 cup butter and 2 minced garlic cloves over low heat.

~Remove from heat and stir in spices.

Let's Put It Together:

~Spray a bundt pan with cooking spray.

~Mix 1 cup shredded Monterey Jack Cheese and Parmesan Cheese together. 

~Punch down dough.

~Cut dough into quarters.

~Cut each quarter into 10 pieces.

~Roll each piece into a ball.

~Dip each dough ball into butter mixture and then into cheese mixture.

~Place each dough ball into bundt pan.

~Cover lightly with plastic wrap.

~Allow to rise in a warm draft free area for 50-60 minutes.

~Preheat oven to 350 degrees.

~Cover lightly with aluminum foil.

~Bake for 15 minutes.

~Remove foil.

~Bake for another 20-25 minutes (top should be a golden brown).

~Remove from oven and allow to sit for 10-15 minutes.

~Run a knife around the outside and inside edges of pan.

~Place a plate on top of pan and flip over for the bread to slide out.

Chicken Cacciatore Soup

 Super easy to make.  I use leftover chicken or rotisserie chicken in it.

CHICKEN CACCIATORE SOUP

(serves 6)

Ingredients:

*4 cups shredded chicken

*5 cups chicken stock

*1 quart stewed tomatoes

*1 medium onion, chopped small

*1/2 yellow bell pepper, chopped small

*1/2 red bell pepper, chopped small

*1/2 green bell pepper, chopped small

*4 bay leaves

*1 tablespoon Italian seasoning

*1 teaspoon salt

*1 teaspoon ground black pepper

*1 cup penne pasta (uncooked)

*freshly grated parmesan cheese

Directions:

~Place all of the ingredients in a large stock pot.

~Bring to a boil over medium high heat.

~Reduce to a simmer, cover, and cook for another 40 minutes.

~Serve and sprinkle parmesan cheese over soup.

Decadent Chocolate Brownies & Caramel Marshmallow Buttercream Frosting

 These brownies are so good.  The frosting just makes it even better.   

DECADENT CHOCOLATE FROSTING WITH

CARAMEL  MARSHMALLOW BUTTERCREAM FROSTING

(serves 24)

Brownie Ingredients:

*1 1/4 cups butter

*1 (8 ounce) bar semi-sweet chocolate

*3/4 cup unsweetened cocoa (dutch is best)

*2 teaspoon instant coffee

*2 cups granulated sugar

*1/2 cup brown sugar, packed

*2 teaspoons vanilla extract

*1 1/2  teaspoons salt

*6 large eggs, room temperature 

*1 cup all-purpose flour

Frosting Ingredients:

*2 cups butter, softened

*2 1/2 cups powdered sugar

*1/2 teaspoon almond extract or 1 teaspoon vanilla extract

*1 (14 ounce) jar of marshmallow cream (I make my own marshmallow cream/fluff)

*10 soft Kraft caramels (or use store bought caramel sauce)

*2 teaspoons heavy cream (only if you are making your own caramel sauce)

Brownie Directions:

~Preheat oven to 350 degrees.

~Spray a 9X13 inch pan with cooking spray or grease with butter.

~Line with parchment paper (I only do this if I'm taking all the brownie out and plating them).

~In a small bowl, whisk 1/4 cup cocoa powder and instant coffee until well mixed.

~Stir in chopped chocolate.

~Melt butter until it's almost at a boil, stirring often.

~Pour melted butter over chocolate and let it sit for 2-3 minutes.

~Stir mixture until chocolate is melted.

~Set aside.

~In a large mixing bowl, beat granulated sugar, brown sugar, vanilla, salt and eggs until light and fluffy  on high speed (8-10 minutes).

~Pour melted chocolate mixture into mixing bowl, and beat until well combined and smooth.

~Sift flour and remaining unsweetened cocoa into batter.

~Gently fold flour into mixture until just combined (do not over mix).

~Pour batter into prepared pan.

~Bake for 20 minutes.

~Remove from oven a lightly drop pan on top of stove or counter top (yes, you heard me right).

~Return to oven and bake for another 20 minutes (the edges will look cooked, but not the center).

~Remove from oven and allow to cool completely.

Frosting Directions:

~In a large mixing bowl, cream butter until light yellow and soft and fluffy.

~Add in the powdered sugar and mix until all the lumps are Gond and mixture is smooth.

~Stir in almond extract.

~Add Marshmallow cream and mix until well incorporated and smooth.

~Spread desired amount of frosting on cooled brownies.

~In a microwaveable bowl, add caramels and heavy cream.

~Microwave until caramels are melted, stirring every 30 seconds.

~Drizzle caramel over top of frosting.

~Sprinkle lightly with flakey sea salt (optional).

Marshmallow Buttercream Frosting

 Such a good frosting.   I like to make my own Marshmallow fluff for this, but you can you store bought.  I love to put this on brownies and drizzle some caramel over it.   

MARSHMALLOW BUTTERCREAM FROSTING

Ingredients:

*2 cups butter, softened

*2 1/2 cups powdered sugar

*1/2 teaspoon almond extract or 1 teaspoon vanilla extract

*1 (14 ounce) jar of marshmallow cream (or make your own Marshmallow fluff)

Directions:

~In a large mixing bowl, cream butter until light yellow and soft and fluffy.

~Add in the powdered sugar and mix until all the lumps are gone and mixture is smooth (I like to sift mine).

~Stir in almond extract.

~Add in marshmallow cream (fluff) and mix until well incorporated and mixture is smooth.

Clam Chowder Soup

 A good hearty soup.  Really easy to make.  You can add frozen corn if you like.  You can use fresh clams instead of canned for this.   Just save the water you cook them in for the juice.

CLAM CHOWDER SOUP

(serves 6-8)

Ingredients:

*1/2 pond bacon, cut into small pieces (optional)

*3 (6.5 ounce) cans clams (minced or chopped) 

*1 medium yellow onion, chopped very small

*2 stalks celery, chopped small

*2 medium-large russet potato, peeled and diced

*2 cups water

*3/4 cup water

*1/2 cup butter

*3/4 cup all-purpose flour

*4 cups half-in-half

*1 teaspoon salt

*1 teaspoon ground black pepper

*1 teaspoon parsley flakes

*1 bay leaf

Directions:

~In a large stock pot over medium heat, cook bacon until crispy 

~Remove bacon and set aside.

~Drain the bacon grease.

~Add onion, celery, and potatoes to stock pot.

~Drain juice from clams into a bowl.

~Add clam juice and water to pot and cook for 20 minutes. 

~In a medium saucepan, melt butter over medium heat.

~Whisk in flour, salt & pepper until mixture is smooth (about 1 minute).

~Slowly pour in half-in-half, whisking constantly.

~Cook until mixture thickens (about 5 minutes).

~Add mixture to veggie mixture.

~Simmer for another 5 minutes, stirring often.

~Stir in clams and cooked bacon and cook for another 5 minutes, stirring often.

Marshmallow Fluff

 So much better than store bought.  Great on a PB sandwich, ice cream, pancakes or waffles.  This is good for 4 weeks.  Do not refrigerate.  

MARSHMALLOW FLUFF

(makes 4 cups)

Ingredients:

*1/3 cup water

*3/4 cup granulated sugar

*3/4 cup corn syrup

*3 large egg whites, room temperature 

*1/2 teaspoon cream of tarter

*1 teaspoon vanilla extract

Directions:

~In a large mixing bowl, add egg whites and cream of tarter.

~In a heavy bottom medium saucepan, add water and corn syrup.

~Turn heat on low, and stir until the sugar has dissolved (this will happen in just a minute or so, don't bring to a simmer yet).

~Insert candy thermometer and turn heat up to medium.

~Simmer until mixture reaches 240 degrees (DO NOT STIR DURNING THIS TIME).

~Remove mixture from stove and set aside.

~Turn your mixer up to a medium speed , and whisk egg whites to soft peaks (about 3-4 minutes).

~Turn mixer down to medium/low and very very slowly pour hot syrup mixture into the egg whites in a small steady stream. 

~When all the syrup is drizzled in, set mixer up to medium/high and whisk until the whites thicken and fluff up (the whites will deflate when you first start, so don't panic).

~Continue whisking for 6-8 minutes, or until the mixture is thick and glossy.

~Add in vanilla, and whisk until the fluff has cooled.

~Store into airtight containers.

Pierogi Casserole

 You can leave the kielbasa/sausage out if you don't want meat in it.  I use cheese pierogis, but you can put whatever type of pierogi you want.

PIEROGI CASSEROLE

(serves 6)

Ingredients:

*2 tablespoons butter

*1 medium yellow onions, chopped

*1 (16 ounce) package of kielbasa or sausage, sliced about 1/4-1/2 inch thick

*6 slices bacon, cooked & crumbled  

*1 (10.5 ounce) can cream of bacon soup (or cream of celery or mushroom)

*1 1/2 cups whole milk

*1/2 teaspoon garlic powder

*1/2 teaspoon smoked paprika (can use regular paprika)

*1/4 teaspoon onion powder

*1 teaspoon ground pepper

*1/4 teaspoon salt

*1/4 cup butter, melted

*1 (32 ounce) bag  frozen cheese pierogis (or make your own Pierogis)

*2 cups cheddar cheese, shredded 

Directions:

~Preheat oven to 350 degrees.

~Melt 2 tablespoons butter into a large skillet.

~Add chopped onions, and sauté for 4-5 minutes over medium heat, or until onions start to soften.

~Add kielbasa/sausage, and cook until browned.

~Remove skillet from burner.

~In a large bowl, whisk  cream of bacon soup, milk, garlic powder, smoke paprika, onion powder, pepper and salt until while combined.

~In a 9X13 inch casserole dish, spread 1/4 cup melted butter evenly over bottom of dish.

~Layer cheese pierogis in a single layer over the butter.

~Add cooked kielbasa/sausage evenly over the pierogis.

~Pour soup mixture evenly over the kielbasa and pierogis.

~Spinkle on crumbled bacon.

~Cover dish with heavy duty aluminum foil (or two layers of the thinner foil) and seal around edges. 

~Bake in preheated oven for 30 minutes.

~Remove from oven and remove aluminum foil.

~Spread cheddar cheese over mixture.

~Return to oven and bake another 20 minutes, or until cheese is melted and bubbly.  

Carmelitas

 A great dessert to take to any party.  I add coconut & pecans to mine.  This recipe will work fine without them.  In fact most Carmelitas do not have them.

CARMELITAS

(makes 36)

Ingredients:

*2 cups oatmeal

*1 3/4 flour

*1 1/2 cups light brown sugar

*1 teaspoon baking soda

*1/4 teaspoon salt

*1 cup butter, melted

*2 cups chocolate chips (I like to mix milk chocolate & semi sweet together)

*50 Kraft soft caramels, unwrapped

*1/2 cup heavy cream

*1 cup coconut (recipe does not call for this, but I like to add it sometimes)

*1/2 cup pecans, chopped (recipe does not call for this, but I like to add it sometimes)

Directions:

~Preheat oven to 350 degrees.

~In a large bowl, mix oatmeal, flour, brown sugar, baking soda, salt and melted butter together until well combines.

~Line a 9x13 inch baking dish with parchment paper and spray with cooking spray or spray with cooking spray.

~Spread half of the mixture evenly over the bottom of the pan, and gently pat down.

~Sprinkle 1 1/2 cups chocolate chips evenly over crust.

~If adding coconut, now is the time to do it (sprinkle evenly over chocolate chips).

~If adding pecans, now is the time to do it (sprinkle evenly over coconut).

~In a double boiler mix caramels & heavy cream together (or melt in microwave, stirring every 30 seconds until melted).

~Cook until melted and creamy,  stirring often.

~Pour evenly over chocolate chips.

~Evenly sprinkle remaining oatmeal mixture over melted caramel.

~Sprinkle remaining chocolate chips over top.

~Bake in preheated oven for 25-30 minutes or until golden and caramel is bubbly.

~Cool completely before cutting.