Sausage Parmesan Cream Cheese Soup

1 lb Italian Sausage
1/2 medium onion, thinly diced
1 TBS garlic powder (or 3 garlic cloves, minced)
1 (8 oz ) can pureed tomato
1 tsp Italian Seasoning
Salt and fresh cracked black pepper
4 medium Roma tomatoes, diced (or 1 small can (14.5 oz) petite diced tomatoes)
1/2 cup (4oz) cream cheese, cut in cubes
1 cup chicken broth
1 cup heavy cream
1/4 cup parmesan cheese, grated
Fresh chopped parsley, for garnish if desired

1. To make the Sausage Parmesan Cream Cheese Soup: Turn your Instant pot to saute mode. Allow to warm up and add olive oil and onions, and cook until slightly soft.

2. Add sausage meat, break up with a spatula, and cook until it’s no longer pink, stirring frequently to make sure it doesn’t stick to the insert. Press CANCEL to stop the saute mode of your Instant Pot.

3. Add the ground tomatoes, diced tomatoes, garlic powder, salt, pepper, Italian seasoning, cream cheese, and chicken broth. Give a quick stir to mix everything together.

4. To cook the sausage soup, place a lid on the Instant Pot, close, and make sure the vent is set to SEALING position. Hit PRESSURE COOK for 5 minutes. When pressure cooking is done, do a quick release, then carefully remove the lid and hit CANCEL to turn the Instant Pot off.

5. Stir in heavy cream and Parmesan cheese to the sausage soup. Divide the sausage parmesan cream cheese soup into bowls, garnish with fresh chopped parsley and more parmesan; then serve immediately.

If you don't have an instant pot just cook on the stove top. 

from eat well 101

Garlic Knots

 

For the dough:
3-3/4 cups bread flour
1-1/2 tsp granulated sugar
1 envelope active dry yeast (2-1/4 tsp)
2 tsp salt
1-1/2 cups warm water, 110 - 115 degrees (F)
2 TBS plus 2 teaspoons olive oil, divided

For the garlic coating:
1 stick butter
6 cloves garlic, minced (I used 3)
1/2 cup fresh parsley, minced
1-1/2 tsp garlic salt
1/4 cup Parmesan cheese, grated

1.  In the bowl of a stand mixer fitted with the dough hook add the bread flour, sugar, yeast and salt; gently whisk to combine. Turn mixer on low speed and add the warm water and 2 tablespoons of the olive oil; beat until the dough forms a ball around the hook. If the dough is super sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.

2.  Grease a large bowl with the remaining 2 teaspoons olive oil. Add the dough, cover the bowl with plastic wrap, and place the bowl in a warm area to rise for 90 minutes, or until it has doubled in size.

3.  Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Place each round of dough onto a piece plastic wrap and let them rest for 10 minutes. Dust the top of each round of dough with a light sprinkling of flour and, using a sharp knife, slice each into quarters. Press each quarter into a rectangle, then slice in half again. You should have 16 pieces of dough. Dust each piece with a little flour and quickly shape into individual balls. Roll out each ball into a long rope then tie it into a knot. Place the knots on a greased baking sheet, cover. loosely with plastic wrap, and set aside for 30 minutes.The knots will rise a little more during this time.

4.  Make the garlic coating while rising:
Melt the butter in a small pan over medium-low heat. Add in the garlic and simmer for 1-2 minutes, or until fragrant (be sure not to over cook it here). Add in the parsley and garlic salt and stir to combine. Taste to season (add more salt, if needed), then remove from heat. Set aside until needed. (I melted it together in the microwave)

5..  Preheat oven to 400℉. When the 30 minutes are up, remove the plastic wrap and place the garlic knots in the preheated oven.** Bake for 15-20 minutes, or until knots are golden brown. 

6.  Cool for 5 minutes, then brush the freshly baked knots with the garlic coating. (**If you want the knots a little darker brush with butter mix before baking and after.  Sprinkle with parmesan cheese and serve warm!

from Baker By Nature

Creamy Corn Chowder

 


4 strips bacon cut into small pieces
1/2 medium onion chopped small
3 sticks celery chopped small
2 medium carrots peeled & chopped small
1/4 cup flour
2 cloves garlic minced
4 cups chicken broth or stock
1 cup heavy whipping cream
4 cups frozen or fresh corn
2 large Russet potatoes peeled & diced
1 dash Italian seasoning
1 pinch cayenne pepper optional
Salt & pepper to taste

1.  Prep your bacon (I use kitchen shears to make cutting it up easy) and add it to a large pot over medium-high heat. Cook until crispy (about 10 minutes).

2.  Meanwhile, prep your onion, celery, carrots, and potatoes.

3.  Once the bacon is crispy, take it out of the pot and remove to a paper towel lined plate. Leave about 2 tablespoons of the bacon grease in the pot.

4.  Add the onion, celery, and carrots to the pot and sauté for 5 minutes.

5. Stir in the garlic and cook for 30 seconds.

6.  Stir in the flour and cook for about a minute, stirring nearly constantly.

7.  Add in the chicken broth and give it a good stir to ensure the flour has dissolved and the brown bits are scraped up from the bottom of the pot.

8. Add in the cream, corn, potatoes, Italian seasoning, cayenne pepper, and the bacon (save some for  garnishing the bowls later on if desired). Increase the heat to high and bring the soup to a boil. Once it's boiling, reduce the heat to a rapid simmer so it's gently boiling. Cover the pot so the lid is slightly ajar.

9.  Cook until the potatoes are tender (about 15-20 minutes). Stir every so often. The soup will thicken up the longer you cook it.

10.  Season the soup with salt & pepper as needed. If you saved some bacon sprinkle on the individual bowls of soup.

from Salt & Lavender

Bakery Style Chocolate Chip Cookies

 

• 
  1 cup unsalted butter softened
  3/4 cup brown sugar packed
  1/2 cup granulated sugar
• 2 large eggs cold
• 1/2 TBS vanilla extract
• 2 -1/2 cups all purpose flour
  2 TBS cornstarch
  1 tsp baking powder
  1/4 tsp baking soda
  1-1 1/2 teaspoon salt  (I did 1)
  2 cups Guittard chocolate chips + more for top if desired
• 
  
• 1.  In a mixing bowl beat the butter and sugars on medium speed for several minutes until mixture becomes light and fluffy.
• 
  
• 2.  Turn mixer to low and beat in the eggs and vanilla. Stop mixer, scrape bowl, then turn mixer to low speed and slowly add in the flour, cornstarch, baking powder, baking soda, and salt, stirring until mixture is combined. Fold in the chocolate chips. Refrigerate dough for at least 30 minutes.  Preheat oven to 350℉. Line a cookie sheet with parchment paper or Silpat mat. 
• 
  3.  Take heaping 1/4 cup of cookie dough, (leave it piled pretty high don't flatten) place on cookie sheet leaving several inches of space for cookies to spread. Bake at 350 degrees for 13-20 minutes, or until cookies are lightly browned and edges are cooked. (I baked 6 per pan for 13 minutes)
• 
  4.  Remove cookies from oven and allow them to cool for several minutes on the cookie sheet before moving to a cooling rack to finish cooling completely. 
• 
  from Burnt Apple

Scotcharoo Popcorn

8 cups popped popcorn, plain (about 1/3 cup kernels)
1 cup creamy peanut butter
3/4 cup honey or light corn syrup
1 cup brown sugar
pinch salt
1/4 cup semi-sweet chocolate chips
1/4 cup butterscotch chips
1 tsp coconut oil

1.  Put the popcorn in a large bowl and remove any kernels left that didn't pop.

2.  In a medium saucepan, over medium-low heat melt together the peanut butter, honey, brown sugar and salt until smooth.

3.  Pour the peanut butter mix over the popcorn and gently stir it until all the popcorn is coated.

4.  Spread the popcorn on a large baking sheet lined with parchment paper.

5.  In a small sauce pan or microwave safe bowl, melt together the chocolate chips, butterscotch chips and coconut oil until smooth.

6.  Drizzle the chocolate over the popcorn.

 from Heather's Homemade Kitchen

Chocolate Peanut Butter Cookie Bars

1 cup butter, softened
⅔ cup peanut butter
1 cup sugar
1 cup brown sugar
2 eggs
2 tsp vanilla
3½ cups flour
1 tsp baking soda
½ tsp salt

PEANUT BUTTER FROSTING
½ cup butter, softened
½ cup peanut butter
3 cups powdered sugar
¼ cup milk
1 tsp vanilla
¼ teaspoon salt

CHOCOLATE FROSTING
½ cup butter, softened
3 cups powdered sugar
¼ cup cocoa
¼ cup milk
2 tsp vanilla
¼ tsp salt

PEANUT BUTTER COOKIES
1.  Preheat oven to 350℉.

2.  In a large mixing bowl combine butter and peanut butter and mix well.

3.  Add sugar and brown sugar and beat again.

4.  Add eggs and beat until creamy.

5.  Add flour, baking soda, and salt and mix until just blended.

6.  Spray a 10 inch x 15 inch jelly roll pan with vegetable spray.  Press dough evenly in pan and bake for 20 to 22 minutes or until golden brown.
Cool completely before frosting.

PEANUT BUTTER FROSTING
1.  In a medium mixing bowl beat butter and peanut butter until smooth.

2.  Add powdered sugar, milk, vanilla, and salt and beat until creamy.

3.  Spread over cooled peanut butter bars.

CHOCOLATE FROSTING
1.  In a medium size bowl combine all the ingredients and mix well until creamy.

2.  Carefully spread over the peanut butter frosting. Let set for at least 10 minutes before cutting and serving.

from Chef in Training