If you love garlic like I do then try this and if 6 large garlic cloves  just are not enough for you add in garlic powder, use only oven baked or microwaved potatoes for this, I make this soup all year around and you will too!

To cook potatoes in microwave prick several holes in each potatoes, microwave on HIGH for 15 minutes or until just fork tender do not cook until very soft, turning and rearranging the potatoes every 5 minutes, cool slightly then peel

To bake potatoes in oven prick several holes in each potato, bake on a baking sheet for about 1 hour or more in a preheated 350 degree F oven or until just fork tender, remove cool slightly or until cool enough to handle then remove the peel

Do not finely mince the garlic it should be finely chopped or it will burn while frying, also I sometimes cook chopped bacon to sprinkle on top of the soup in the bowls, for more flavor leave the bacon fat in the pot and add in butter to make 1/3 cup, I have even made this soup omitting the 6 garlic cloves and adding in some roasted garlic puree into the mashed potato mixture

Yield 6 (2-cup)  servings

Ingredients:

5 large russet potatoes or 6 medium

1/3 cup butter

1 medium onion, chopped

1/2 teaspoon crushed chili flakes (or adjust to heat level)

6 large cloves garlic, finely chopped

1/2 teaspoon dried Italian seasoning (rubbed between fingers to release the flavor)

1/3 cup all-purpose flour

4 cups light cream (such as half and half cream)

3 cups milk

1/2 teaspoon fresh ground black pepper (I use lots more)

1/3 to 1/2 cup grated Parmesan cheese

seasoned salt (to taste or use white salt, the seasoned salt is better to use)

1/2 to 1 teaspoon garlic powder (optional)

TOPPINGS (Use one or all)

shredded cheddar cheese (use as much as desired)

2 large green onions, chopped

chopped cooked bacon

Instructions:

In a bowl mash all the potatoes using a fork (a few chunks left in the mixture is okay).

In a medium pot melt butter over medium-high heat until sizzling; add in onion and cook until softened (about 3 minutes).

Add in chili flakes,  garlic and Italian seasoning; cook stirring for 2 minutes or until the garlic is soft but not browned (careful not to burn the garlic).

Add in flour; stir for 1 minute.

Stir in the mashed potatoes, cream, milk, black pepper and 1/3 cup Parmesan cheese; cook stirring over low heat until hot and thick, seasoning with salt to taste and more pepper if needed (if you want more garlic flavor then add in garlic powder)

Ladle into bowls the sprinkle with desired toppings.

Using  frozen bread dough makes this easy, plan ahead the dough will need to thaw according to package directions then rise until until doubled, I thaw the dough overnight in the fridge, you may of course make the filling then use your own dough…

don’t let the ingredients and instructions fool you these are not at all hard to make and I have listed step by step easy instructions that make this fool-proof,   you will be making these all the time they are that good!

Notes from our test kitchen; to save time you may cook the ground beef a day ahead and refrigerate, I just cook it when the dough is rising, this also will work well using bulk spicy pork sausage meat such as Jimmy Dean’s brand

Servings 6

Ingredients:

2 (1-pound) frozen bread dough, such as Rhodes (you will need 2 bread dough for this)

1 pound ground beef (skillet cooked with 3 minced garlic cloves, 1 teaspoon seasoned or white salt and 1/2 teaspoon fresh ground black pepper, and for heat add in 1/2 teaspoon or more crushed chili flakes cook the ground beef while the bread is rising)

3 eggs beaten

1/2 cup olive oil or vegetable oil

1 teaspoon garlic powder

3/4 teaspoon dry mustard powder

3/4 teaspoon dried oregano

1/4 pound finely chopped dry pizza pepperoni

2 cups shredded mozzarella cheese

1 cup shredded cheddar cheese

1 small onion, finely chopped

Instructions:

Place each thawed bread dough in a large greased glass bowl, cover with a clean tea towel and allow to rise until doubled (this may take a few hours).

In the meantime cook the ground beef with 3 minced garlic cloves,  1 teaspoon salt and black pepper until well browned; drain fat; set aside.

When the dough is ready roll each dough into a 15 x 12-inch rectangle (do one dough at a time).

In a small bowl whisk eggs with oil, garlic, salt, mustard and oregano; brush evenly over each dough to within 1/2-inch of the edges (do not use all of the egg mixture, reserve some to brush on top of the dough before baking).

Spread the ground beef,  pepperoni, both cheeses and onion over each rectangle to within about 1-inch of the edges (use half mixture for each dough).

Roll up both doughs into jelly-roll style starting with the long end first, then seal all edges very well.

Place seam-side down onto greased baking shett.

Brush tops with remaining egg mixture.

Bake in a preheated 375 degree F oven for 30 minutes

Let stand for 10 minutes before slicing.

This has a wonderful blend of flavors and one you are sure to love! you may also want to throw in some black olives, use as much salami and cubed cheese as you like, plan ahead this has a 5 hour chilling time before serving even better if left overnight

Servings 8-10

Ingredients:

1 (16-ounce) package dry rotini pasta

2 small cucumbers,  peeled and diced

6 green onions, chopped

10 cherry tomatoes, halved

cubed Genoa salami, chopped (use as much as desired)

cubed mozzarella cheese or provolone cheese (use as much as desired)

2-4 tablespoons mayonnaise (do not use salad dressing)

1 (16-ounce) bottle Italian salad dressing

1-1/2 teaspoons dried Italian seasoning

1/3  cup fresh grated Parmesan cheese (can use more)

salt and freshly ground black pepper

Instructions:

Cook the pasta in a large pot of boiling water until just al dente (undercook slightly and leave firm) drain, then rinse under cold water, drain well again then place into a large bowl.

Add in cucumbers, green onion, tomatoes, salami and cubed cheese; mix in the mayonnaise until blended.

In a bowl combine Italian salad dressing with Italian seasoning then pour over the salad; toss to combine.

Mix in the Parmesan cheese, then season with salt and pepper.

Cover and refrigerate for at least 5 hours even better overnight.

A great recipe to use up leftover chicken and also works well with cooked turkey!

Notes from our test kitchen; serve this on your choice of cooked egg noodles, puff pastry shells or Texas toast,   the recipe may be doubled to yield 6-8 leaving the garlic amount the same, I like to add in cayenne pepper for heat also

Servings 4

Ingredients:

3 tablespoons butter

1/2 pound fresh white button mushrooms, sliced (or use as much as desired)

4 garlic cloves, minced or 1/2-1 teaspoon garlic powder

3 tablespoons all-purpose flour

1 cup chicken broth

2 teaspoons chicken bouillon powder (I use 1 small envelope OXO chicken bouillon powder)

1 cup heavy cream (33-35%)

2 cups chopped cooked chicken or cooked turkey

3/4 cup frozen thawed peas or canned well drained or frozen thawed corn kernels

1/3 cup shredded Parmesan cheese (more to pass at the table)

3 tablespoons chopped pimiento (can use more or less)

salt and freshly ground black pepper

Instructions:

Heat butter in a large skillet over medium-high heat; add in mushrooms and cook until tender (about 6 minutes) add in in the garlic the last few minutes of cooking time.

Add in flour and stir for 1 minute.

Slowly add in chicken broth, bouillon powder and cream; cook over medium heat stirring until thickened (about 3 minutes).

Add in cooked chicken or turkey, peas, Parmesan cheese and pimiento, season with salt and black pepper; cook stirring until hot and bubbly, continue to simmer over low heat for about 8-10 minutes.

Serve over noodles, toast and puff pastry shells or anything you desire, top with Parmesan cheese.

You will also find this recipe on www.recipezazz.com

This is a cheesecake made for chocolate lover’s!

Servings 14-16

Ingredients:

1 recipe  for Kitten’s cheesecake including the chocolate crust recipe posted HERE

12 squares semi-sweet chocolate, divided (I recommend BAKER’S brand)

1/2 cup heavy(33-35%) whipping cream

Instructions:

Prepare the chocolate crust as stated on the recipe.

Prepare the cream cheese filling as stated on the recipe.

Coarsely chop 8 squares of chocolate then mix into the cream cheese filling mixture; pour over the prepared crust.

Bake as  stated.

Cool then then refrigerate overnight.

For chocolate topping; chop the remaining 4 squares of chocolate.

Place the whipping cream into a saucepan; bring to a light simmer over low heat; immediately remove from heat.

Add in the chopped chocolate and mix until completely melted; cool slightly.

Pour over the top of the cold cheesecake.

Refrigerate for at least 3 hours.

This may be refrigerated or baked, amounts listed are enough to cover bottom of a 9-inch springform pan,  use a food processor for crushing cookies, if you prefer a sweeter crust add in 2 tablespoons sugar or as desired…

to fit the bottom of a 13 x 9-inch baking pan increase the cookies to 30 and melted butter to 6 tablespoons

Ingredients:

20  regular size Oreo sandwich cookies, crushed until very fine (use a food processor for this)

4  tablespoons melted butter (made need a little more)

Instructions:

In a bowl mix the crumbs with butter until well combined.

Press into pan.

Top then bake or refrigerate.

You will also find this recipe on Recipezazz.com

So easy to make and so delicious, plan ahead there is a 5 hour chilling time

For chocolate cheesecake option; a chocolate crumb crust is recommended…omit lemon juice, melt 1-1/2 cups semi sweet chocolate chips in the microwave on high for 1 minute removing halfway to stir, gradually add in the melted chocolate mixture to the cream cheese beating on low speed until blended, then fold in half of the Cool Whip or the whipped cream, use cherry pie filling and grated chocolate may be sprinkled on top of the Cool Whip or whipped cream

Servings 8

INGREDIENTS:

1 (9-inch)  prepared graham or chocolate crumb crust

1 (8-ounce) package Philadelphia brand cream cheese, room temperature

1 (3-ounce) package Philadelphia brand cream cheese, softened

2 tablespoons soft butter

1-1/2 teaspoons vanilla

1  cup confectioners sugar, sifted (can use more)

1-2 tablespoons fresh lemon juice

1 (12-ounce) container Cool Whip frozen topping, thawed and divided OR use 1 cup unwhipped heavy whipping cream, whipped until stiff (measure 1 cup before whipping)

pie filling (use your favorite flavor, cherry is recommended for a chocolate cheesecake)

INSTRUCTIONS:———————————

In a large bowl using an electric mixer at medium speed beat both cream cheese with soft butter, vanilla, confectioners sugar and lemon juice until creamy and smooth, scraping down the sides of the bowl a few times during mixing.

Fold in half of the thawed Cool whip or the whipped cream until thoroughly blended (this may take a few minutes).

Spoon into pie crust.

Chill for at least 5 or more hours.

Before serving spread the top of the pie with choice of pie filling then dollup or spread remaining half of Cool Whip on top or more whipped cream..

Posted on www.recipezazz.com