Garlic Sticks/Knots

Yield: about 40 knots

Cook Time: 12-15 minutes

Here is What You Will Need! 

Dough

1 3/4 c (415ml) Warm Water (115°F)

1/4 c (55g) Olive Oil

1 t (5g) Sea Salt

1 T (15g) Sugar

1 1/2 T (17g) Active Dry Yeast

approx. 5 1/2 c (700 g) all-purpose, unbleached Flour (I used 4 1/2)

Garlic Coating

1/8 c (30ml) Olive Oil

2 T (30g) unsalted Butter

4 cloves Garlic, finely crushed

1/4 c (60ml) finely chopped fresh Italian Parsley

Sea Salt to taste 

Parmesan to taste

plus extra Olive Oil and Flour for making the knots

Directions:

Combine water, 1/4c (55g) olive oil, sea salt, sugar, and active dry yeast in a large resealable container or bowl. Mix to dissolve yeast.

Add flour.  Mix to incorporate flour, cover, and set in a warm spot to proof until doubled in volume (usually 1-3 hrs depending on initial water temp and warmth of proofing area). I used my microwave. 

Chill the dough for a bit (will keep fine in fridge for several days if you want to make the dough ahead of time) to make it easier to handle (this can be skipped if you don't have the time) then set up your knotting station.  Put out a large wooden cutting board and oil liberally.  Grab a rolling dowel or pin and oil.  Grab a pizza cutter or something similar to slice dough in strips. Put container of flour within easy reach. Line several sheet pans with parchment paper or silpats and place within easy reach.

After sheet pan fills up, cover with a dry sack towel, and place in a warm, draft-free spot to rise.

Preheat oven to 400° F

After knots have doubled in size, take off dry sack towel and place sheet pans in the oven.  Bake for approx. 12-15 min. or until golden.

While knots are baking, make garlic coating.  Warm olive oil, butter, and garlic in a small saucepan (if you like your garlic with less of a bite, cook it for a few minutes in oil/butter mix until soft & slightly golden).  Add chopped parsley and set aside.

After removing knots from oven, while still warm, either brush with garlic coating, or place knots in a large bowl and toss with garlic coating. Season with sea salt and Parmesan cheese to taste.

Best served warm.

Cake Mix Sugar Cookies

These are pretty good as far as 'non Jean's Sugar Cookies' go. I like them... maybe not as much as I like Jean's but they are good esp if you like the cakey sugar cookies you can buy. 

Cookies:
1 18 oz box white cake mix with pudding in the mix
2/3 C flour
2 large eggs
1/3 C Vegetable Oil
2 T Sour Cream 

Preheat oven to 350 degrees.  In a large mixing bowl, stir together cake mix and flour.  Add eggs, oil and sour cream and mix on medium speed until incorporated.  Batter is pretty stiff.  Use a cookie scoop or roll into approximately one inch balls and bake on a baking sheet. When I used the cookie scoop, they didn't turn out as pretty. If you don't want the bottoms to brown you can line your cookie sheet with parchment paper or a silicone mat. Use the heel of your hand or a glass dusted with sugar to gently flatten cookies to about a half inch thick. Bake approximately ten minutes until just set.  Let cool about one minute on the pan and then transfer to wire racks to cool completely.

Frosting:
1/2 cup unsalted butter, at room temperature
2 T heavy cream or milk
1- 1.5 tsp vanilla extract
3-4 C powdered sugar
1 T meringue powder (didn't use and they turned out fine)
Food coloring or sprinkles as desired

Beat butter on medium speed for about two minutes until smooth.  Add cream and vanilla and beat about one more minute to incorporate.  Add sugar, one cup at a time mixing on low speed until incorporated until you reach the desired consistency.  Add meringue powder  (this will help your frosting crust so that you can stack the cookies without smearing your frosting all over the place, I use a sheet of wax or parchment paper in between layers).  You want the frosting to be fairly stiff so that it doesnt run off your cookies.  Frost cooled cookies and decorate as desired.  Store cookies in an airtight container.

Lasagna Soup

Anyone who knows me, knows that my absolute favorite dish is my Momma's Lasagna. When I saw that there was such a thing as 'Lasagna Soup' I knew I had to try it! We were not disappointed! I should probably only make this in the Fall/Winter but I know I will probably make it year round! Enjoy!

One of the blogs I read started with ‘here is what you need', instead of ingredients... I liked it! If I remember to I am going to use that from here on out

Here is what you need: Serves 6-8
1 lb ground beef (raw)
3 cups of beef broth
4-5 cloves of garlic, minced
1 TB dried parsley
1 TB dried basil
1/2 cup chopped onion
1, 28 oz can of diced tomatoes
1, 6oz can of tomato paste
1 cup V8 (or any vegetable drink)
2 cups uncooked shell pasta
1/4 tsp pepper
1/4 tsp salt
1 cup of water
top with shredded cheese if wanted

1. First mix together the can of tomatoes, and tomato paste in crockpot.

2. Next add broth, beef, garlic, parsley, basil, onion, V8 and salt/pepper.

3. Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours.

4. When 30 minutes are left of cook time, add in the 1 cup of water and noodles. Stir to combine. Put lid back on and continue cooking for 30 minutes.

NOTE: If you brown your hamburger you can whip this up in a couple of hours if wanted. Just make sure everything in the crockpot is nice and hot, half hour before you want to eat add your noodles.