Any leftover potatoes make a fantastic potato salad!

Servings 6-8

INGREDIENTS:

1 tablespoon olive oil

1/4 cup butter

1 teaspoon garlic powder

3  pounds  small Yukon gold or red potatoes, peeled

1/4 cup fresh lemon juice

1 tablespoons chopped fresh thyme

salt and fresh ground black pepper

INSTRUCTIONS:———————————–

Photo courtesy of French_Tart

For garlic toast slices see bottom of recipe for instructions, this is best served warm

Servings 4-6

INGREDIENTS:

1 loaf French bread (not the long thin baguette kind)

1/2 to 3/4 cup butter , softened (no substitutes, I use 3/4 cup)

2 tablespoons garlic fresh minced (if you like an extreme garlic flavor then add in some garlic powder also)

2 teaspoons dried parsley or 2 tablespoons fresh parsley (for 1/2 cup or if using 3/4 cup butter increase to 1 tablespoon dried)

1/3 parmesan cheese grated (you may increase slightly if desired)

1 pinch salt (or to taste)

INSTRUCTIONS:———————————

Preheat oven to 375 degrees F.

Cut slices down the length of the bread about 1-inch intervals without cutting all the way through.

In a bowl combine the softened butter with garlic, parsley and Parmesan cheese; mix well to combine.

Spread the butter/garlic mixture between bread slices, and then on the top of the loaf (you may sprinkle more Parmesan cheese on top of the loaf if desired).

Wrap the bread in heavy-duty foil leaving the top partially uncovered.

Bake until heated through (about 15 minutes).

For garlic toast slices; slice the bread into slices, then spread the garlic butter mixture over the top of each slice of bread, then sprinkle more Parmesan cheese over the top of each slice or you can sprinkle shredded cheddar cheese on top in place of the Parmesan.

Place onto a baking sheet and bake (350 degrees F bottom oven rack) until lightly toasted to desired doneness (this will not take long!)

Best served warm.this bread can be made without the addition of the Parmesan cheese if desired, but of course it’s better with the cheese!

Servings

INGREDIENTS:

1 (8-ounce) package uncooked wide egg noodles

1/3 cup butter

2 tablespoons garlic fresh finely chopped

1/2 teaspoon crushed red pepper flakes (or to taste)

1/3 to 1/2 cup freshly grated parmesan cheese (or to taste)

3 to 4 green onions,  chopped

salt & freshly ground black pepper

INSTRUCTIONS:————————————–

Cook the egg noodles in a large pot of boiling salted water until tender; drain and set aside (you might want to toss with a couple tablespoons of butter to prevent sticking).

Heat the butter in a large skillet over medium-high heat.

Add in garlic and chili flakes; cook stirring for 2 minutes or until the garlic is softened.

Add in the cooked noodles and toss to heat through.

Mix in the Parmesan cheese and green onions, then season with salt and pepper to taste.

This also will work well using a small pork roast in place of the pork chops, for more flavor and less cooking time you may want to brown the chops on both sides in oil first

Servings 4

INGREDIENTS:

8 pork chops (no less than 3/4-inch thick)

1 (24 ounce) bottle barbecue sauce

1 cup prepared Italian salad dressing

1/2 cup brown sugar, packed

3 tablespoons Worcestershire sauce

1 medium onion, finely chopped

3 large garlic cloves, minced

1/2 teaspoon seasoned salt, or to taste

1/2 teaspoon fresh ground black pepper, or to taste

1/4 teaspoon cayenne pepper, option or to taste

INSTRUCTIONS:—————————————

In a bowl mix the barbecue sauce sauce with the next 8 ingredients until well combined.

Place the pork chops in the slow cooker then pour the sauce over the chops, mix slightly to make certain the chops are coated with the sauce.

Cover and cook on high setting for 3-4 hours or on low setting for about 6-7 hours (cooking times will vary).

Test Kitchen Notes; if you prefer a thicker sauce whisk in 2 teaspoons of all-purpose flour into the cream

Servings 4

INGREDIENTS:

8 ounces uncooked penne or ziti pasta

2 tablespoons olive oil

2-1/2 cups cherry tomatoes, halved

1/4 teaspoon cayenne pepper(can use more)

2  garlic cloves, minced

1/4 teaspoon salt

3/4 cup light cream (such as half and half or 18% table cream)

6 to 8 tablespoons crumbled Gorgonzola cheese

4 cups packed fresh spinach

fresh ground black pepper, to taste