Garlic Knots

Are you exhausted from making Thanksgiving dinner? Or were you a guest at someone's place? Maybe you went to a restaurant? I think its been over ten years since I didn't make a Thanksgiving dinner. If you happen to be recovered and want to make something easy, I have posted a quick recipe. If I was feeling more ambitious, I would have made the dough but sometimes easy is the way to go. My children loved this recipe. They even helped with making the knots. Each knot was unique.I served these knots with lasagna soup. Yum!

Garlic Knots
1 package of pizza dough
2 Tbsp salted butter, melted
2 Tbsp olive oil 
1 tsp garlic powder
1 tsp Italian seasonings
1 tsp parsley

Directions:

1. Preheat oven to 400 degrees F. 
2. Line a baking sheet with parchment paper. Set aside. 
3. Allow the pizza dough to rest at room temperature for 10 minutes.
4. In a small bowl, mix the butter, olive oil, garlic powder, Italian seasoning, and parsley.
5. Divide the dough into 14 pieces. 
6. Roll the dough into long strips. 
7. Tie the dough into a knot.
8. Dip the dough into the seasoned butter. 
9. Place the garlic knots onto the baking sheet.
10. Bake the knots for 10 minutes or until cooked through.
11. Serve immediately.

Recipe by Jen of Sweet Morris. 

Two years ago............................I made Honey Crostini.
Three years ago..........................I made Rotel Dip.

Did you already know................
-November and March begin on the same day of the week.
-November and September end on the same day of the week.
-On the Roman calendar, November was the ninth month of the year.

Pumpkin Custard

Since I had another can of pumpkin, I decided to try this recipe. If you need an easy last minute Thanksgiving dessert, then you should make this recipe. It taste a lot like the filling of a pumpkin pie. My husband said this recipe was awesome. Awesome! He really loved it. The recipe is cooked and then it chills in the refrigerator which makes it really nice to make for Thanksgiving. The original recipe had a cranberry topping but I topped mine with whip cream and a sprinkle of cinnamon.

Pumpkin Custard
1 (15 oz.) can of pumpkin purre
1/2 cup light brown sugar
2 tsp pumpkin pie spice
1/2 tsp salt
1 cup half & half cream
2 large eggs

Directions:

1. Preheat oven to 400 degrees F.
2. Spray 6 (2.5 inch) ramekins with nonstick baking spray. (A 9 inch pie pan can be used instead). Set aside.
3. In a large bowl, combine the pumpkin, brown sugar, pumpkin pie spice, salt, half & half, and eggs. Whisk to combine.
4. Evenly distribute the batter between the 6 small ramekins.
5. Bake the custard for 10 minutes.
6. Reduce the oven temperature to 350 degrees F.
7. Bake the custard for another 25 minutes or until the center doesn't jiggle.
8. Allow the custard to cool for 15 minutes.
9. Place the custards into the refrigerator and serve once chilled.

Recipe adapted from NY1 news. 

One year ago..................................I made Homemade Herb Butter.
Two years ago................................I made Smothered Pork Chops.
Three years ago.............................I made Cheesy Potato Gratin.

Did you already know....................
-Pumpkins belong to the cucurbits family. 
-In America, Illinois, Ohio, Pennsylvania, and California produce the most pumpkins. 
-In Colonial America, pumpkin was used in the crust and not as a filling. 

Squash Casserole

When I lived in Colorado, I would eat at the Black-Eyed Peas Restaurant. My Dad came to visit me once and I tried to get him to eat there. After the third time, he reluctantly went with me. He really liked it there. One of the dishes we would order was their squash casserole. I just loved it. I wanted to try to make a copy cat recipe of their squash casserole. Since it has been many (many) years, I could not tell you if this recipe taste like their recipe. This casserole is very good. It is savory dish. My husband told me he will try it but hasn't yet. We will see. I will someday get him to eat more vegetables even if it isn't today.

Squash Casserole
2 large butternut squash
2 eggs
1 1/4 cup breadcrumbs
4 oz. unsalted butter
2 tsp salt
1/4 cup sugar
2 Tbsp onions
dash white pepper

Recipe:

1. Spray a baking dish with nonstick baking spray. Set aside. 
2. Preheat oven to 350 degrees F.
3. Peel, seed, and chop the squash into cube pieces.
4. In a large pot, add water and boil the squash for 5 minutes or until tender.
5. Drain the water and add the squash back into the pot.
6. Mash the squash. 
7. Add the butter, 1 cup breadcrumbs, salt, sugar, and pepper. Stir into incorporated.
8. Grate the onion and stir into the squash mixture. 
9. Add the squash mixture into the baking dish. 
10. Top the squash with the remaining 1/4 cup of breadcrumbs.
11. Cover and bake the squash casserole for 15 minutes.
12. Remove the cover and bake for 5 minutes or until the bread crumbs on top are lightly brown.

Recipe adapted from Food.com.

One year ago..............................I made Homemade Stove top Stuffing.
Two years ago............................I made Pot Pie.
Three years ago..........................I made Poultry Seasoning.

Did you already know..........................
-In 1975, Black-eyed Pea restaurants were formed by Gene Street featuring Southern cuisine.
-The restaurants are located in Texas, Tennessee, and Colorado.
-In 2008, all of the Colorado locations were purchased by three men which two of the men were former corporate employees.

Pumpkin Cake

Alright, I am not a big pumpkin pie fan. I do love other pumpkin baked goods like pumpkin cheesecake, pumpkin muffins, pumpkin donuts, etc. I gave my sister and husband some suggestions. This dessert was the winner. I served the frosting on the side for guest to decide if they want a lot, a little, more, or no frosting at all. This cake was soft and crumbly. It had a nice spice flavor which wasn't overbearing. My family told me they thought the dessert was great.

Pumpkin Cake
2 1/2 cups all purpose flour
2 tsp baking soda
1 tsp salt
1 Tbsp cinnamon
1 tsp pumpkin pie spice
 1/2 tsp nutmeg
1/8 tsp allspice
1/8 tsp ground cloves
1 stick unsalted butter, melted. 
2 eggs
1  1/2 cups sugar
1 can (15 oz.) pumpkin puree

Directions:

1. With nonstick baking spray, spray a round cake pan. Lightly dust with flour. 
2. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, pumpkin pie spice, nutmeg, allspice, ground cloves. 
3. Add the butter and mix until smooth. 
4. Add the eggs, sugar, and pumpkin. Stir until smooth. 
5. Evenly pour the batter into the prepared cake pan. 
6. Bake for 45 minutes or until a toothpick inserted in the middle comes out clean.
7. Allow the cake to cool for 10 minutes. 

Maple Frosting
1 stick butter, softened
6 oz. cream cheese, softened
1 cup powdered sugar
1/4 cup maple syrup

Directions:

1. In a large bowl, combine the butter, cream cheese, powdered sugar, and maple syrup. 
2. Blend until smooth.

Recipe adapted from Martha Stewart.



One year ago.............................I made PB Toffee Cake.
Two years ago...........................I made Pumpkin Scones.
Three years ago.........................I made Pancakes.

Did you already know...........
-Pumpkins can be orange, white, red, green, and yellow.
-Average pumpkins weigh around 13 lbs.
-According to the Guinness World Records, the largest pumpkin weighed 2,323.70 lbs.

Cheddar Cloverleaf Rolls

When my sister came to visit, she requested homemade macaroni and cheese. I decided I would make some rolls too. I was allowing the yeast to proof while I was assembling the macaroni and cheese I accidentally dropped a little bit of cheddar into the cup of yeast. I figured it would be a good addition to the batch of rolls. I liked the addition a lot. These were very popular. There were no rolls left for later. I even made a lot. Good thing I took some photos before serving them for dinner.

Cheddar Cloverleaf Rolls
3 Tbsp warm water (100 degrees F) 
1 Tbsp sugar
1 (1/4 oz.) active dry yeast
1 stick unsalted butter, melted
1 cup milk
2 cups bread flour
1 cup cheddar cheese, shredded
1 1/2 tsp salt
2 cups all purpose flour
1 egg with 2 tsp warm water

Directions:

1. Spray a muffin tin with nonstick cooking spray. Set aside.
2. In a small bowl, combine the warm water, sugar, and the package of dry yeast. 
3. Allow the yeast to sit for 5 minutes to proof.
4. In a large bowl, combine the slightly cooled, melted butter with the milk.Stir and allow to sit for 1 minute. 
5. Add the bread flour, salt, and the yeast mixture. Mix well.
6. Add 1/2 cup of all purpose flour at a time and mix into the bread flour mixture. Stir well.
7. Continuing to add 1/2 cup of all purpose flour until the dough is slightly sticky.
8. Knead the bread for 10 minutes. 
9. Add the dough into a bowl sprayed with nonstick cooking spray.
10. Flip the dough and cover with plastic wrap.
11. Allow to rise for 1 hour. 
12. Punch down the dough. Form small balls.
13. Add 3 balls into each muffin tin section. 
14. Allow to rise for 1 hour. Cover with plastic wrap.
15. Preheat oven to 400 degrees F.
16. Brush the top of the dough with the egg wash.
17. Bake the rolls for 12 minutes or until golden brown.

Recipe adapted from Epicurious.

Two years ago............................I made Chicken broth.
Three years ago..........................I made Chocolate PB Whoopie Pies.

Did you already know............................
-Yeast are unicellular fungi.
-Wild yeast spores are found in the air.
-The Egyptians made yeast bread.