Month: October 2023

Homemade Garlic Knots
Fresh bread dough is brushed with garlic butter before and after baking in this recipe for from-scratch garlic knots.

Mix flour potato flakes milk powder sugar yeast salt and garlic powder in a large bowl.

Stir in water and olive oil until dough comes together.

Knead until dough is smooth and elastic about 10 minutes.

Add additional water or flour as needed.

Place dough in a lightly oiled bowl cover and let rise until doubled about 1 hour.

Punch down dough and divide into 16 equal pieces.

Roll each piece of dough into an 8- to 10-inch rope.

Tie each rope into a knot tucking ends underneath.

Arrange knots on greased baking sheets.

Cover and let rise until puffy 30 to 45 minutes.

Mix melted butter garlic parsley and Italian seasoning together and set aside.

Lucy’s Ham Spread
Tomato and processed cheese are used to flavor a popular old-fashioned ham spread. It uses a small amount of instant tapioca to achieve its firm texture.

Place ham into a saucepan and cover with water.

Bring to a boil reduce heat to medium and boil ham gently for 15 minutes.

Drain and allow ham to cool.

Place ham into a food processor and pulse several times to grind the meat to your desired texture.

Stir tomato sauce tapioca ketchup mustard vinegar and Worcestershire sauce in a large saucepan over low heat; melt cheese food in the tomato sauce mixture and stir all ingredients smoothly together.

Do not allow to simmer.

Combine melted cheese food mixture with ground ham in a large bowl; stir thoroughly.

Chill before serving.

Crawfish Baked Spaghetti
Crawfish melds well with cream of mushroom and chicken soups, diced tomatoes, and Cheddar in this easy Cajun spaghetti casserole.

Bring a pot of water to a boil; add crawfish and boil until they turn bright red and claws are easily pulled off 7 to 10 minutes.

Peel and devein crawfish to yield about 1 pound.

Bring a large pot of lightly salted water to a boil in the meantime.

Cook spaghetti in the boiling water stirring occasionally until tender yet firm to the bite about 12 minutes.

Preheat the oven to 350 degrees F (175 degrees C).

Coat an 8×10-inch baking dish lightly with oil.

Whisk cream of mushroom and chicken soups together in a medium saucepan with Cajun seasoning and garlic powder.

Add 1 cup Cheddar cheese and continue whisking until cheese is melted and sauce is smooth and creamy.

Easy Peanut Butter-Banana Oatmeal
Instead of serving plain oatmeal for breakfast, add peanut butter and banana to perk up that bowl of instant oats and watch even the pickiest eaters dig in.

In a bowl that can be microwaved, combine water and oatmeal.

60 to 75 seconds on high in the microwave.

Stir after removing from microwave, then wait for about 30 seconds.

Stir the hot oatmeal and peanut butter together until well combined.

Add banana slices on top.

Bread Pudding I
Unfussy bread pudding My mother used to make this recipe frequently, and we all loved it.

Heat oven to 375 degrees F(190 degrees C) In a large bowl combine bread cubes melted margarine raisins and cinnamon; mix well and transfer to a 2 quart baking dish.

Use the same bowl to beat the eggs.

Stir in sugar vanilla and salt until sugar is dissolved.

Slowly whisk in the hot milk.

Pour egg mixture over bread cubes sprinkle with nutmeg and set aside to soak for 5 minutes.

Bake in preheated oven for 25 to 30 minutes or until a knife inserted into the center comes out clean.

Harvest Beef Stew
This is a delicious, hearty stew that’s perfect for late fall or winter. For the beer, I recommend Sierra Nevada Pale Ale.

In a big pot, warm up the bacon fat over medium heat.

Mix the salt and pepper with the flour.

Cover the beef cubes.

In the bacon grease, nicely brown the meat.

Take out and place on a paper towel.

In the same pot, heat the olive oil.

Cook celery, carrots, onions, and garlic slowly over low heat.

the sugar and vinegar.

Bring to a boil after adding the broth.

By removing the food that has accumulated on the pan’s bottom, the pan can be deglazed.

meat back into the pot Beer should be added, followed by parsnips, turnips, red potatoes, bay leaves, and parsley.

heat to a medium-low setting.

90 minutes of simmering under cover while stirring occasionally

Dianne’s Pumpkin Cookie Cups
These sugar cookie cups filled with a sweet and creamy pumpkin filling will be the cutest addition to your Halloween or Thanksgiving dessert table! Sprinkle with additional cinnamon or chopped nuts for decoration if desired.

Preheat oven to 400 degrees F (200 degrees C).

Grease 32 miniature muffin cups.

Sift flour baking powder salt and 1/4 teaspoon nutmeg in a bowl.

In a separate large mixing bowl cream unsalted butter with sugar with an electric mixer until smooth and workable; beat in egg and milk.

Set the mixer to low speed and and gradually beat in flour mixture beating just until the dough comes together.

Pinch off dough by tablespoon roll into a ball and place balls into the prepared mini muffin cups.

Cinnamon Roasted Almonds
Sweet roasted almonds with a hint of cinnamon make a delicious and easy gift for the holidays.

Preheat oven to 250 degrees F (120 degrees C).

Line a baking sheet with parchment paper.

Beat egg whites and vanilla extract in a large bowl; add almonds and toss to coat.

Stir brown sugar white sugar cinnamon and salt into almonds until blended.

Spread almond mixture into prepared baking dish.

Bake in preheated oven stirring every 15 minutes until coating is dry about 75 minutes.

Vegan Cashew Alfredo Sauce
This dairy-free, cashew-based recipe demonstrates how you can still enjoy the creamy texture of alfredo sauce on pasta and vegetables.

Cashews should be soaked in 1 1/2 cups of water for at least 20 minutes to soften them.

Remove water, then stir in almond milk.

Blend the mixture for 30 to 1 minutes in an electric blender or food processor to achieve smoothness.

Since sauce thickens when heated, add water until it is just a little bit thinner than you desire for the finished product.

Blend in the salt, pepper, nutritional yeast, garlic, and lemon juice until smooth.

Mixture should be added to a saucepan.

Stirring occasionally, heat on medium-low heat for about 5 minutes, or until thoroughly heated and desired thickness is reached.

Adding more water or almond milk will thin a too-thick sauce.

Spicy Lime Grilled Shrimp
Lime juice and Cajun seasoning flavor these tasty grilled shrimp.

In a sealable plastic bag, combine the Cajun seasoning, lime juice, and vegetable oil.

Add the shrimp and cover with the sauce.

Seal the bag after squeezing out extra air.

For 20 minutes, marinate in the fridge.

Lightly oil the grate and preheat an outdoor grill to medium heat.

Shake off the extra marinade before removing the shrimp.

Throw away any leftover marinade.

Cook the shrimp on the heated grill for about two minutes on each side, or until the outsides are bright pink and the centre is no longer translucent.