PARMESAN KNOTS

PARMESAN KNOTS
These were easy to make and good.  Abagail was a good little helped by rolling out the dough.  Recipe came from The Friend.

1 can biscuits
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1/4 cup vegetable oil
3 T grated Parmesan cheese
1 tsp garlic salt (used powder about 1/2 tsp)
1 tsp oregano
1 tsp parsley

Cut each biscuit into 3rds.  Roll each piece into a 3" rope and tie into a knot.

Place the knots 2" apart on a greased baking sheet.  Bake at 400 for 8-10 min or until golden brown.

In a large bowl, combine rest of ingredients.  Brush or pour on the warm knots.  Makes approx. 2 1/2 dozen.

SPAGHETTI SQUASH

PIZZA SPAGHETTI SQUASH
I had cooked a spaghetti squash in the microwave.  You cut in two take out seeds and then cook face down on a microwave safe plate.  Can either freeze once shredded or keep in fridge.

I then mixed one with a jar of Prego spaghetti sauce with sausage.  Then I put in a 9x9 pan (but anything would do) topped with pepperoni and then mozarella cheese.  Cooked until warmed all the way through and cheese melted.  Broiled for about 3-5 minutes.

SPAGHETTI SQUASH
I have tried a couple of spaghetti squash recipes.  I don't think I am a big fan of spaghetti squash.  I forgot to add parsmesan cheese - duh!  Would have made the dish better for sure.  But I made this recipe and everyone ate it without complaining.  Would make it again if I got a spaghetti squash in my bountiful basket. I think I might add spaghetti sauce to the leftovers for another meal.  UPADATE: really liked it with the spaghetti sauce added and topped with parmasean cheese.
http://steamykitchen.com/11285-baked-spaghetti-squash-with-garlic-and-butter.html

baked spaghetti squash with garlic and butter

Servings: 6 Prep Time:5 Cook Time:60

I tend to under-bake the spaghetti squash just a bit, so it still retains just a slight crunch. Baking time really depends on how big your squash is - try to get the smallest one, especially if you’re only feeding 4 people. It’s ready if you can pierce the squash with a paring knife with little resistance. If you’re a garlic love, don’t be shy - use more!

Alternatively, microwave the whole squash for 2-4 minutes (to soften enough to cut lengthwise). Place squash cut-side down on baking sheet and roast for 30 minutes until tender.

UPDATE: you can add bacon, toasted pine nuts or spinach.  Really adds to the flavor.

ingredients:

1 small spaghetti squash (about 3-4 pounds)
2 tablespoons butter
2 cloves garlic, finely minced
1/4 cup finely minced parsley (or basil)
1/2 teaspoon salt (or to taste)
1/4 cup shredded parmesan cheese

directions:

1. Preheat oven to 375F. Pierce squash a few times with sharp paring knife (to let steam escape). Bake spaghetti squash for 60 minutes, or until a paring knife pierces easily through skin with little resistance. Let squash cool for 10 minutes.

2. Cut squash in half, lengthwise. Use a fork to remove and discard the seeds. Continue using fork to scrape the squash to get long, lovely strands. If the squash seem difficult to scrape, return the squash to bake for an additional 10 minutes.

3. Heat a large saute pan with the butter and the garlic over medium-low heat. When garlic becomes fragrant, add parsley, salt and spaghetti squash strands. Toss well, sprinkle in the parmesan cheese and taste to see if you need additional salt. The spaghetti squash should have a slight crunch (i.e. not mushy) - but if you like it softer, cover the pan and cook 2 more minutes.

CHEESY BISCUITS

Better than Jim 'N Nick's Cheesy Biscuits

http://www.plainchicken.com/2010/06/better-than-jim-n-nicks-cheesy-biscuits.html

These are yummy and super easy to make.  

1 1/2 cups Bisquick

3/4 cup buttermilk

3 Tbps sugar

1/4 tsp vanilla

1 cup cheddar cheese, shredded

Preheat oven to 425.  Stir together all ingredients just until combined.  Scoop into a mini muffin pan coated with cooking spray.  Bake 12-15 minutes, until golden.  **I used a medium cookie scoop and got 20 muffins**

CHEDDAR BAY BISCUITS

Got this recipe from Valley View RS newsletter.  We loved them.  Would make good muffins too.

BISCUITS:

mix in food processor:

2 1/2 cups Bisquick

4 T cold butter

Add: (but don't overmix)

1 cup cheddar cheese, shredded

3/4 cup milk

1/4 tsp garlic powder

Drop 1/4 cup portions of dough onto lightly greased cookie sheet.  Bake 11-13 minutes.  Once they are cooked brush on butter glaze and top with a little bit of Kosher salt.

BUTTER GLAZE:

melt 3 T butter and add 1/2 tsp garlic powder and 3/4 tsp dried parsley flakes.

CHEDDAR SCALLION BISCUITS

Dan & Judi gave us a Tillamook cookbook.  These are found on pg 44.  We all really liked them.

2 1/2 cups flour
1 T sugar
1 1/2 tsp salt (didn't add that much)
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp cayenne powder (didn't add)
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1 stick unsalted butter, chilled, cut into small pieces
1/3 cup thinly sliced green onions
1/2 cup medium cheddar cheese, plus 3 T divided (I used monterey jack because that is what we had)
1 cup buttermilk
2 T heavy cream

Preheat oven to 400.  Whisk together first 6 ingredients in a large bowl.  Add the butter and work with your fingertips until the mixture resembles cornmeal  (used pastry blender).  Mix in the green onions and the 1/2 cup cheese.  Stir in the buttermilk and mix lightly , just until a loose dough forms.

Turn the dough onto a floured surface and knead lightly.  Roll out the dough to 3/4 inch thickness.  Cut with a 2" biscuit cutter (used a glass).

Place biscuits on ungreased baking sheet.  Brush the tops with cream and top each biscuit with a pinch of Cheddar.  Bake for 15 minutes or until the tops are golden-brown.