Garlic Lovers Weekly Recipes | Country Cooking Recipes

If you are like me I use garlic in almost everything I cook. Below is several recipes on various ways we can use garlic to prepare some of our favorite foods.


Roasted Garlic



1 large unpeeled garlic bulb
1 teaspoon olive oil
1/8 teaspoon coarse (kosher) salt


Preheat the oven to 325 degrees F.

Cut the garlic bulb in half crosswise (horizontally) and place on a piece of aluminum foil. Lightly sprinkle the cut sides with oil and salt. Put the two halves back together and wrap tightly in the foil.

Bake for 1-1/2 to 2 hours then open the warm bulb and use as a spread in place of butter.




White Garlic Sauce



3 tablespoons chopped garlic
1/2 teaspoon salt
2/3 cup olive oil, divided
1/4 cup chopped fresh parsley
1/2 teaspoon black pepper


In a small saucepan, combine the garlic, salt and 1 tablespoon oil; heat over low heat for 7 to 9 minutes, or until the garlic is just golden, stirring constantly. 


Add the remaining oil, the parsley, and pepper and heat through.


Buttery Garlic Rolls



3 tablespoons butter, melted
2 tablespoons chopped fresh parsley
2 garlic cloves, minced
1/2 teaspoon salt
1 (16-ounce) loaf frozen bread dough, thawed


Coat a 12-cup muffin pan with nonstick cooking spray.

In a small bowl, combine the melted butter, parsley, garlic, and salt; mix well.

On a lightly floured surface, roll the bread dough into a 12-inch square. Spread the parsley mixture over the dough, leaving a 1/2-inch border on the top and bottom edges. Roll dough tightly, jellyroll fashion, starting at the bottom edge. Pinch to seal the edge.

Cut the roll of dough into 1-inch-wide slices. Place each slice flat-side down into a cup of the muffin pan.

Cover and let rise in a warm place for 1 hour, or until doubled in size. Preheat the oven to 400 degrees F. Bake the rolls for 9 to 11 minutes, or until golden. Remove from the pan and serve warm.




Wanda Rawlins
Country Cooking Recipes
countryfixins2009@gmail.com
http://12path.com/wanda/12scsocialcommunity

October Pancake and Waffle Month | Country Cooking Recipes

Image via Wikipedia

Image via Wikipedia

Banana Pancakes with Honey Butter

Pancakes:
1 cup pancake mix
1/2 cup water
1/2 cup ripe mashed bananas
2 eggs
1/2 teaspoon cinnamon

Honey Butter:

1/2 cup butter

1/4 cup honey

For pancakes heat lightly greased griddle over medium heat. Combine all ingredients, mixing until batter is fairly smooth. For each pancake pour scant 1/4 cup batter onto hot griddle. Turn when pancakes begin to rise and edges look cooked. Serve with Honey Butter. For Honey Butter beat butter at high speed on electric mixer until light and fluffy. Gradually beat in honey; chill.

Makes 8 to 10 pancakes.

Blackberry Pancakes

Image via Wikipedia 

1 cup Blackberries

2 large eggs

2 cup buttermilk

2 cup flour

1 teaspoon baking soda

1 teaspoon salt

1 tablespoon sugar
2 teaspoon baking powder
1/4 Cup butter, melted

Beat eggs until light and fluffy. Beat in buttermilk and baking soda. Sift flour, salt sugar and baking powder. Add flour mixture to egg mixture, beating well to make a thin batter.  Add blackberries and butter.

Fry on a hot buttered griddle until puffy and golden brown, turning pancake only
once. Serve hot.



Easy Buttermilk Pancakes



3 eggs
1 cup flour
1/3 teaspoon salt
1 teaspoon brown sugar
2 teaspoons white sugar
3 teaspoons baking powder
1 cup buttermilk
2 tablespoons melted butter

Sift dry ingredients together; beat eggs until fluffy; add dry ingredients and beat
until almost smooth. Stir in milk and butter. Beat only until mixture is smooth and free of lumps. Bake at 375 degrees.



Grandma's Banana Waffles



1 1/4 cups sifted flour
1 teaspoon baking powder
1 teaspoon salt
4 tablespoons sugar
2 eggs, well beaten
3/4 cup milk
1/4 cup melted shortening
1 1/2 cups finely diced fully ripe bananas
Margarine

Sift together flour, baking powder, salt, and sugar into a mixing bowl. Mix
together eggs, milk and shortening. Add to dry ingredients and beat until batter
is smooth. Fold in bananas.

Pour batter on hot waffle iron, spreading batter and bananas evenly. Bake
according to directions of the waffle iron. Serve immediately with butter or
margarine and syrup.

Makes 4 to 6 waffles

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Mr. Food Fall Favorites | Country Cooking Recipes

Today's Giveaway




Introducing Mr. Food Fall Favorites! There's no time like fall to try new recipes, especially warming ones that fill our homes with rich aromas and fill our tummies with great taste!



Now you can enjoy 35 satisfying seasonal recipes FREE! Download your own free copy of Mr. Food Fall Favorites today.


Included in this 41-page eCookbook:


Meal Starters
Side Dishes
Main Dishes
Desserts



Wanda Rawlins
Country Cooking Recipes
http://countryfixins2009.blogspot.com/
countryfixins2009.blogspot.com

Cherry-Stuffed Pork Chops | Country Cooking Recipes

Ingredients




1/4 cup chopped onion

1/4 cup finely-chopped celery

1 clove garlic, minced

1 tablespoon butter or margarine

3/4 cup Stuffing Mix

1/4 cup dried tart cherries

4 boneless pork loin chops, cut 1-1/4 inches thick (about 1-1/2 pound)

1/4 teaspoon coarse ground black pepper

1/4 cup currant jelly, melted



Directions


In small saucepan cook onion, celery and garlic in butter until tender. Stir in  Stuffing Mix and cherries.


Trim fat from pork chops. Cut pocket in each chop by cutting from lean side almost to the fat side. Spoon stuffing into chops. Secure with toothpicks. Sprinkle with pepper.


Prepare grill for indirect cooking. Place pork chops on grill rack. Cover and grill indirectly over medium heat about 30 minutes or until meat is slightly pink in center and juices run clear, turning once halfway through grilling. Brush occasionally with jelly during the last 5 minutes of grilling.




Wanda Rawlins

http://countryfixins2009.blogspot.com/
countryfixins2009@gmail.com
Country Cooking Recipes

PUMPKIN PIE SQUARES | Country Cooking Recipes

INGREDIENTS


1 cup all-purpose flour


1/2 cup quick-cooking oats


1/2 cup packed brown sugar


1/2 cup butter or margarine



FILLING:

2 cans pumpkin -- (15 ounces each)


2 cans evaporated milk -- (12 ounces each)


4 eggs


1 1/2 cups sugar


2 teaspoons ground cinnamon


1 teaspoon ground ginger


1/2 teaspoon ground cloves


1 teaspoon salt




TOPPING:

1/2 cup packed brown sugar


1/2 cup chopped pecans


2 tablespoons butter or margarine (softened)






Combine the first four ingredients until


crumbly; press into a greased 13-in. x 9-


in. x 2-in. baking pan. Bake at 350 for


20 minutes or until golden brown. Mean-


while, beat filling ingredients in a mix-


ing bowl until smooth; pour over crust.


Bake for 45 minutes. Combine brown


sugar, pecans and butter; sprinkle over


top. Bake 15-20 minutes longer or until


a knife inserted near the center comes


out clean. Cool. Store in the refrigerator.


Yield: 16-20 servings.


Wanda Rawlins
Country Cooking Recipes
countryfixins2009@gmail.com

Fudge Recipes | Country Cooking Recipes

Pumpkin Fudge Recipe






Ingredients:


2 cups sugar
½ cup pureed cooked pumpkin
½ cup evaporated milk
¼ teaspoon pumpkin pie spice
¼ cup butter
½ teaspoon vanilla
1 cup chopped nuts
¼ teaspoon cornstarch


Directions:


1. Combine sugar, pumpkin, milk, and spice in a medium saucepan. Bring to a boil over high, then reduce to a gentle simmer. Cook until it forms a soft ball when dropped in cold water, or until reaches 236°F. Remove from heat


2. Add the nuts, butter, and vanilla; beat until mixture is creamy.


3. Pour into a buttered plate and allow to cool. Cut into small chunks and serve.





Pumpkin Gingerbread

Ingredients

3 cups sugar
1 cup vegetable oil
4 eggs
2/3 cup water
1 (15 ounce) can pumpkin puree
2 teaspoons ground ginger
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cloves
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1/2 teaspoon baking powder


Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
In a large mixing, combine sugar, oil and eggs; beat until smooth. Add water and beat until well blended. Stir in pumpkin, ginger, allspice cinnamon, and clove.
In medium bowl, combine flour, soda, salt, and baking powder. Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed. Divide batter between prepared pans.
Bake in preheated oven until toothpick comes out clean, about 1 hour.

Wanda Rawlins
countryfixins2009@gmail.com
Country Cooking Recipes
http://12path.com/wanda/12scsocialcommunity

Roast Pork Cajun Style | Country Cooking Recipes

Serves 4

INGREDIENTS

3 tbsp Paprika
1 tbsp Garlic Powder
2 teasp Dried Oregano
1/2 teasp Cayenne Pepper
2 teasp Dried Thyme
1/2 teasp Black Pepper
1/2 teasp Ground Cumin
1/4 teasp Nutmeg
1 2lb  Roasting Pork Loin


1. Preheat the oven to 170C, 325F.

2. In a small bowl, combine all seasonings and mix until thoroughly
blended.

3. Sprinkle over all the surfaces of the joint, rubbing in well.

4. Place the pork in a shallow roasting tin and roast for 1 hour or
until cooked through.

5. Remove from oven, and to allow to rest for 10 minutes before
carving.


Wanda Rawlins
countryfixins2009@gmail.com
Country Cooking Recipes

Homemade Onion Ring Batter | Country Cooking Recipes

3 to 4 large sweet onions cut into rings
 1 c. corn meal
 1 c. crushed saltines
 1 1/2 c. buttermilk
 2 c. flour
 oil


Place flour in a shallow pan. Place buttermilk in a shallow bowl. Mix cornmeal and cracker meal well. Place mixture in a shallow dish. Dredge onion rings in buttermilk the in flour to coat. shake off excess flour Set aside for 10 minutes. Then dredge in buttermilk again then corn meal mixture to coat. Let sit 5 minutes. the deep fry in oil until golden brown. Drain on paper towels.


Wanda Rawlins
countryfixins2009@gmail.com
Country Cooking Recipes

Herbed Crusty Cloverleaf Rolls | Country Cooking Recipes

Chef Ryan is sharing his favorite recipe with us today. 

Herbed Crusty Cloverleaf Rolls

Website and Recipes Can be found here: Cajun Chef Ryan

Cajun Chef Ryan blog is created by Ryan Boudreaux.

Cajun Chef Ryans fan page can be found here: GREAT COOKS COMMUNITY

Cajun Chef Ryan is also a member of facebook and twitter. 

Thank you Cajun Chef Ryan

Wanda Rawlins

countryfixins2009@gmail.com

Country Cooking Recipes

Baked Macaroni and Eggplant Neapolitan | Country Cooking Recipes

Serves: 6




Cooking Time: 1 hr


Ingredients


8 ounces ziti pasta
1 medium-sized eggplant, peeled and thinly sliced
1 (28-ounce) jar spaghetti sauce, divided
2 cups (8 ounces) shredded mozzarella cheese, divided
1/3 cup grated Parmesan cheese, divided
Instructions
Cook the ziti according to the package directions and drain. 


In a large skillet, heat 1/4 inch oil over medium heat until hot but not smoking. Cook the eggplant, a few slices at a time, until well browned on each side, adding more oil as needed. Drain the eggplant on a paper towel-lined platter and cover to keep warm. 


Reserve 1 cup of the spaghetti sauce; combine the remaining sauce with the cooked ziti. Preheat the oven to 400°F. 


In a 9" x 13" baking dish that has been coated with nonstick cooking spray, layer half the ziti mixture, 3/4 cup mozzarella cheese, half the eggplant, and 2 tablespoons Parmesan cheese; repeat the layers. Top with the reserved cup of spaghetti sauce, the remaining 1/2 cup mozzarella, and the remaining Parmesan cheese. 


Bake, uncovered, for 30 minutes, or until heated through.


Wanda Rawlins
Country Cooking Recipes
countryfixins2009@gmail.com
http://12path.com/wanda/12scsocialcommunity

Jumbo 3-Chip Cookies | Country Cooking Recipes

Ingredients:

• 4 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 1/2 cups (3 sticks) butter, softened
• 1 1/4 cups granulated sugar
• 1 1/4 cups packed brown sugar
• 2 large eggs
• 1 tablespoon vanilla extact
• • 1 cup (6 oz.) NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels
  • 1 cup (6 oz.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
  • 1/2 cup NESTLÉ® TOLL HOUSE® Premier White Morsels
• 1 cup chopped nuts

Directions:

PREHEAT oven to 375° F.
COMBINE flour, baking powder and baking soda in medium bowl. Beat butter, granulated sugar and brown sugar in large mixer bowl until creamy. Beat in eggs and vanilla extract. Gradually beat in flour mixture. Stir in morsels and nuts. Drop dough by level 1/4-cup measure 2 inches apart onto ungreased baking sheets.
BAKE for 12 to 14 minutes or until light golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Wanda Rawlins

Country Cooking Recipes