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.

Sausage Gnocchi Soup

 A very hardy soup and so good.  Use it with regular or spicy sausage depending on if you like spice or not.  

SAUSAGE GNOCCHI SOUP

(serves 8)

Ingredients:

*1/8 cup olive oil

*1 pound Italian sausage 

*1 teaspoon fennel seeds (Optional.  I only use if I the Italian sausage doesn't have fennel in it).

*1 large leek, chopped

*3 celery stalks, diced

*3 medium carrots, diced

*5-6 garlic cloves, minced

*1/8 cup water

*1 cup dry white wine (or chicken stock)

*8 cups chicken stock

*1 small parmesan rind or 1/8 cup shredded parmesan (optional)

*1 1/2 cups heavy cream

*5 cups baby spinach

*1 pound gnocchi (I make my own)

*1/4 cup fresh basil leaves, chopped (or 1 tablespoon dried)

*1 teaspoon salt

*1 teaspoon ground black pepper

Directions:

~Preheat a large stock pot over medium heat.

~Once hot add 1/8 cup olive oil.

~Add 1 pound Italian sausage, chop sausage as it cooks.

~Using a slotted spoon remove Italian sausage and set said.

~Add 3 chopped carrots, 3 chopped celery stalks, 1 chopped leek and 1/8 cup water to hot pan.

~Scrape the bottom of the pan to deglaze it as the veggies cook.

~Cook veggie until they are soft about 10-15 minutes, stirring often.

~Add 1 teaspoon fennel seeds and stir (optional).

~Add garlic and cook for another 1-2 minutes, stirring continuously.

~Turn heat up to high and add 1 cup dry white wine, and cook until liquid is reduced to half, stirring continuously.

~Add sausage, 8 cups chicken stock and parmesan rind and bring to a boil.

~Once boiling, reduce heat to simmer and add 1 1/2 cups heavy cream.

~Cook for another 10-15 minutes, stirring often.

~Add 5 cups baby spinach and 1 pound gnocchi, cook until spinach is wilted and gnocchi floats (about 2-3 minutes).

~Remove from heat and stir in 1 teaspoon salt, 1 teaspoon ground black pepper, and 1/4 cup fresh chopped basil leaves.

Gnocchi

 Great for soups or to add some sauce to it.   I sometimes add 1/2 cup freshly grated parmesan cheese to the potato mixture.  It gives more flavor to the gnocchi.  

Gnocchi freezes well.  Freeze before cooking.  Place in a single layer on a cookie sheet.  Place in the freezer for a couple hours or until frozen.  Place in a plastic bag and seal.   

GNOCCHI

Ingredients:

*1 pound russet potatoes

*1 large egg

*1 cup all-purpose flour

*1/2 teaspoon salt

*1/4-1/2 cup all-purpose flour (if needed)

Directions:

~Wash 1 pound russet potatoes.

~Place potatoes in a large pot and cover with water.

~Cook over medium heat until potatoes are done (fork tender).

~Remove from pot and place potatoes on a cooling rack for about 15 minutes or until you can handle them.

~Remove the skin.

~Rice or mash the potatoes.

~Place riced potatoes into a bowl.

~Add in 1 large egg, 1 cup all-purpose flour and 1/2 teaspoon salt.

~Mix until well incorporated.

~Mixture should be dough like.  If it's too sticky add more four 1/4 cup at a time.

~Once mixture is dough like cover with a towel and allow to rest for 10 minutes.

~Now cut in half and set aside one half.

~Lightly flour a clean surface.

~Roll one half of dough into about a 16 inch rope

~Cut dough into 1-inch pieces.

~Roll out the other half, and cut into 1-inch pieces.

~Roll dough on a gnocchi board if you have one or a fork.

~Allow to rest for 30 minutes.

To Cook:

~Bring a large pot of lightly salted water to a boil.

~Place gnocchi into boiling water.

~Once the gnocchi floats to the top it is done.

~Remove with a slotted spoon.

~Serve with your favorite sauce.

**If I'm making it for soup, I cook them in the broth.  I put them in at the very end.

Caramel Puff Corn

 This is addicting.   Some people can't eat popcorn, because of dental work.  This is a great substitute.  

CARAMEL PUFF CORN

Ingrediens:

*1 cup butter

*1/2 cup light corn syrup

*1 cup light brown sugar

*1 teaspoon vanilla extract

*1 teaspoon baking soda

*7 ounces of butter corn puffs. 

Directions:

~Preheat oven to 250 degrees.

~Place corn puffs into a large pan.

~In a medium saucepan add 1 cup butter, 1/2 cup light corn syrup, and 1 cup light brown sugar.

~Cook over a medium heat stirring continuously.

~Once mixture comes to a boil, allow to boil for 2 minutes, stirring often.

~Remove from heat and quickly stir in 1 teaspoon vanilla extract and 1 teaspoon baking soda (it will become foamy).

~Carefully pour hot mixture over corn puffs.

~Stir until corn puffs are completely coated.

~Place mixture into oven and bake for 45 minutes, stirring every 15 minutes.

~Remove from oven and allow to completely cool (I like to dump it on a sheet of parchment paper and spread the mixture into a single layer.

~Once cooled, break them apart and enjoy.

Sourdough Chocolate Chip Scones

 Great with a cup of coffee or tea.

SOURDOUGH CHCOLATE CHIP SCONES

(makes 8 large)

Ingredients:

*2 cups all-purpose flour 

*1/3-1/2  cup granulated sugar (depending on how sweet you like them)

*2 teaspoon baking powder

*1/2 teaspoon salt

*1/2 cup cold butter, cut into 12-14 pieces 

*1/2 cup sourdough discard (can use active starter if you want)

*1/4 cup heavy cream

*1 teaspoon vanilla extract

*1/2 cup chocolate chips

*1-2 tablespoons heavy cram

*cinnamon sugar

Directions:

~Place 2 cups all-purpose flour, 1/3-1/2 cup granulated sugar, 2 teaspoons baking powder, and 1/2 teaspoon salt into a food processor and pulse 2 - 3 times.

~Add butter and pulse until mixture becomes crumbly, about 5-6 pulses (you should still have small pieces of butter).

~In a small bowl, whisk together 1/2 cup sourdough discard, 1/4 cup heavy cream,  and 1 teaspoon vanilla extract together until well incorporated.

~Add sourdough mixture into food processor and  pulse until dough comes together.

~Remove dough from food processor and place on a lights floured surface.

~Form dough into a disk.

~Fold dough in half, flatten and sprinkle a few chocolate chips on it.

~Rotate dough 90 degrees and fold, flatten, and sprinkle a few more chocolate chips on it.

~Repeat this 5 or 6 times.

~Shape dough into a disk again, about 6 inches round and about 1 inch deep.

~Cut dough into 8 equal pieces.

~Brush 1-2 tablespoons heavy cream evenly over the top of each scone.

~Sprinkle desired amount of cinnamon sugar over top.

~Line a cookie sheet with parchment paper or line with silicon mat.

~Place scone on prepared cookie sheet.

~Place in freezer.

~Preheat oven to 400 degrees.

~Once oven is preheated bake the scones for 15-17 minutes.

~Remove from oven and allow it to cool for 10-15 minutes before eating.

Whole Wheat Bread

 So soft and delicious.   Try not to add too much extra flour while kneading it.

WHOLE WHEAT FLOUR

(1 loaf)

Ingredients:

*1 cup warm water (not hot)

*3 teaspoons honey

*1 1/2 teaspoons active dry yeast

*1/4 cup vegetable oil

*1/4 teaspoon salt

*2 1/2 cups wheat flour (you may need a little more for kneading)

Directions:

~In a large bowl add 1 cup warm water, 2 1/2 teaspoon honey, and 1 1/2 teaspoon active dry yeast.

~Do light stir and allow to sit for about 10 minutes to proof (becomes foamy).

~Once proofed, add 2 1/2 cups whole wheat flour, 1/4 teaspoon salt, and 1/4 cup vegetable oil.

~Stir until it comes together.

~Dump onto a clean surface and knead for 8-10 minutes or until dough becomes smooth and elastic.

~Shape dough into a ball.

~Grease a large bowl with butter, oil, or cooking spray and add dough.

~Flip dough so both sides get coated in oil.

~Cover bowl with plastic wrap or a damp tea towel and allow dough to rise for 60 minutes or until double in size.

~Gently push the air out of the dough.

~Spray a loaf pan with cooking spray or coat with butter or oil.

~Shape dough into a rectangle and loosely roll, tucking in the ends.

~Place into prepared loaf pan and cover with plastic wrap or a damp tea towel for 40-50 minutes, or until doubled in size.

~Preheat oven to 350 degrees.

~ Remove plastic wrap and bake in preheated oven for 30 minutes.

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

~Do not cut until cooled (it becomes doughy if cut to soon).