Finger Licking Good Garlic Parmesan Knots–So Easy!

I have found the most delicious and the easiest recipe for garlic knots ever!  When I saw this recipe posted by Georgia from the blog The Comfort of Cooking I knew it was a keeper.  Georgia is one of my favorite bloggers.  Her recipes are useful and are usually easy to make, and you can always bet they are delicious.  I go to her site when I need inspiration. 

Now, I’m telling you these knots are great, and boy did they inspire me! They are delicious served as appetizers, with a big bowl of pasta, or with grilled chicken and a Greek salad like the one I had for dinner last night.  The best part about this recipe, nearly all of the work has been done for you.  You simply need a can of buttermilk biscuits.  I used an off brand, but did buy the jumbo size biscuits.  I think I paid a total of $1.19 for the can.  A small price for such a huge hit!

I adapted Georgia’s recipe ever so slightly to accommodate my tastes. 

Finger Licking Garlic Parmesan Knots

1 can of jumbo biscuits

3 tbsp. butter, melted

1/2 tsp. garlic powder

1/8 tsp. Italian seasoning

a pinch of dried parsley

1/2 tsp. parmesan cheese

a pinch of salt

Grease a baking sheet with non-stick cooking spray.  Preheat oven to 400 degrees.

In a small dish, add melted butter and seasonings; mix ingredients until blended.

Roll each biscuit into a rope about 6” long and tie each one into a knot.  Brush each knot with about half of the butter mixture and bake until light golden brown (about 10 -12 minutes).  Remove the baking sheet from the oven and brush each knot with the remaining butter and serve.

If you like flaky rolls loaded with garlic and parmesan flavor, and you like no fuss and inexpensive, then these knots are calling your name.

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The Two Ingredient Mini Cupcake

Okay, for those of you who have heard of this recipe, why the heck didn’t you tell me about it?  You’ll never guess who did end up telling me about it – a doctor.

This recipe only requires two things to make these delicious, moist, and chocolaty mini’s.

1.) Your favorite brand and flavor of cake mix. 

2.)  One 15 ounce can of pure pumpkin.

That’s right, no eggs and no oil.  The elimination of those two items makes this recipe much lower in calories, and much healthier.  

Want to be creative? Try adding dark chocolate chips to these, or make them with a carrot, spice, or vanilla cake mix. 

I did a little research on these mini’s after the doctor told me about them.  I found the directions for making them, along with the nutritional information, at the Hungry Girl

I made a couple minor adjustments.  I added about 2 tablespoons of water to the bottom of  the pumpkin can to rinse it out.  I then added that water right into the batter.  I also baked my mini’s at 325 degrees for about 14-15 minutes.  Check with a toothpick to make sure it comes out clean before removing them from the oven.

I am currently looking for healthier recipes to share here at The Joy of Caking.  If you’ve got a healthier tried and true recipe that you’d love to share, or would like to guest post with me – PLEASE email me!

 

A casserole you won’t forget

I’ve been stopping by The Pioneer Woman’s website from time to time.   I’m sure you’re familiar with her.  If you aren’t, then I suspect you’ve been living (under a rock?)   I’m drawn to her recipes, stories,  photographs, and photographing tips.   Without question, she is a very talented and creative person.  I know she  doesn’t need a small time blogger like myself  promoting her, she does well enough all on her own.  But…..

Yesterday,  she posted a recipe for a Creamy Chicken Spaghetti Casserole.  The moment I saw the ingredients and her mouth-watering photo’s I knew I was going to be making it for dinner.   

I did make a few adaptations to the recipe.  I used a lighter margarine, not butter, used parmesan cheese from the jar,  and added 2 small garlic cloves of crushed garlic to the mushrooms as they were browning.  I also bought a store roasted chicken to save time, I used vermicelli instead of thin spaghetti,  and  I used skim milk instead of whole.  The biggest change I made was cutting the amount of spaghetti (vermicelli) the recipe called for in half, and increasing the chicken by 1 extra cup. I think if I had used more vermicelli the casserole wouldn’t have been creamy enough.  Remember I used light margarine, and skim milk.  

This casserole is a keeper!  It’s so delicious that I’m adding it to my tried-and true recipes.  Talk about comfort food – oh man! 

 

 

 

Pound Cake

Yesterday I decided to make a pound cake from scratch.  I followed a recipe in a cookbook I have that claimed the recipe was over 100 years old.  The cake called for the typical ingredients with the exception of 1 tsp of vanilla extract, and 1 tsp of lemon extract.  It didn’t call for baking soda, just baking powder. 

I made the cake per the recipe, poured the batter into a loaf pan, and baked it for an hour at the recommended temperature of 325 degrees.  I have to say it took a lot longer than an hour to bake completely.  In the meantime I ran into the problem of the outside baking too fast.  When it came out of the oven I was leery.  I let it cool and when it came time to cut it I realized the outside was too brown for my liking.  So, I cut the crust off and sliced the cake.  It was DELICIOUS!  Let me say it again – DELICIOUS.  After slicing it I cubed the slices and layered it with fresh-cut strawberries in a glass bowl.  When I served it I let everyone put their own whipped cream on top. 

Unfortunately, I don’t have any pictures because it got eaten so fast there wasn’t time.  If I make it again I may try to cover it with aluminum foil to prevent the outside from browning like it did.  But this is definitely a make again cake!