My wonderful publisher, The Wild Rose Press, gives away a cookbook of author recipes every year. You can get your copy of the 2018 Baker’s Garden Gourmet HERE! And, while you’re there, check out their “free books” tab for the previous years’ cookbooks, along with other great free reads!
Chicken Gnocchi Soup
- 3 -4 chicken breasts, cooked and diced
- 4 cups chicken stock
- 2 cups 18% cream
- 1 stalk celery, diced
- 1 clove garlic, chopped
- 1 carrot, shredded
- 1 medium onion, diced
- 1 cup fresh spinach, chopped
- 1 tablespoon olive oil
- 1 teaspoon thyme
- salt and pepper
- 16 ounces potato gnocchi
- 1 tablespoon cornstarch (optional)
- Saute the onion, celery, garlic, carrot in oil over medium heat until onion is translucent.
- Add chicken, chicken stock, half and half, salt and pepper, thyme. Heat to boiling, then add gnocchi. Gently boil for 4 minutes, then turn down to a simmer for 10 minutes.
- Add spinach and cook for another 1-2 minutes until spinach is wilted.
- (Heat to boiling and add cornstarch dissolved in 1-2 Tbsp water at this point if you want a thicker soup.).
- Ladle into bowls and serve!
Maple Bacon Monkey Bread
2 tablespoons butter or margarine
2 tablespoons real maple syrup
1/4 cup packed brown sugar
1/4 teaspoon ground red pepper (cayenne)
6 slices bacon, crisply cooked, crumbled
2 cans (8 oz each) refrigerated crescent dinner rolls
Heat oven to 350°F. Spray 8×4-inch loaf pan with cooking spray.
In medium microwavable bowl, microwave butter and syrup uncovered on High 30 to 45 seconds or until hot. Stir in brown sugar and red pepper until dissolved. Stir in bacon. Evenly spoon mixture into pan.
Unroll each can of dough into 1 large rectangle, press perforations to seal. Cut each rectangle into 8 rows by 3 rows, to make 24 pieces per rectangle (48 pieces of dough total).
Roll each piece of dough into a ball. Arrange balls over butter mixture in pan.
Bake 30 to 35 minutes or until golden brown. Cool in pan 5 minutes.
Place heatproof serving plate over pan; carefully turn plate and pan over. Remove pan. Serve warm.
- 1 loaf (16 ounces) thinly sliced white bread, crusts removed (you can also use 16 phyllo squares or 16 crescent rolls shaped into squares instead of triangles)
- 1 package (8 ounces) cream cheese, softened (chocolate cream cheese works great as well)
- 3/4 cup confectioner sugar
- 1 cup sugar
- 1 1/2 teaspoons ground cinnamon
- 3/4 cup butter, melted
- Flatten bread with a rolling-pin.
- In a bowl, combine cream cheese and confectioners’ sugar.
- In another bowl, combine sugar and cinnamon; set aside.
- Spread about 1 tablespoon of cheese mixture on each slice of bread.
- Roll up, jelly roll style.
- Dip in melted butter, then in cinnamon-sugar.
- Place on an ungreased baking sheet. Bake at 350° for 20 minutes or until golden brown.
Yield: 16 roll-ups. Good warm or cold. ADDICTING!
Heart Attack Potatoes
- 4-5 medium-large potatoes (peeled and thinly sliced)
- 1 stick butter (do not use margarine)
- 1 medium onion finely diced (any type, but I prefer vadalia)
- 8 ounces (small tub) herb and garlic cream cheese
- ¾ cup heavy cream (35%)
- 1 cup milk (homogenized, or 2% at least)
- ½ – ¾ cup grated parmesan cheese (real cheese, not the fake stuff)
- Set oven to 350 degrees
- Place thinly sliced potatoes in lightly salted water while you prepare the sauce
- Melt butter in skillet over medium low heat, sauté onions for 3 minutes
- Add cream cheese to pan and melt
- Add heavy cream and milk, stir to combine
- Salt and pepper to taste (be generous)
- Drain potatoes and spread evenly in a 9×13 buttered baking dish, top with sauce, sprinkle with parmesan cheese
- Bake for 45 – 50 minutes; allow to sit for 15 minutes before serving
Variation: You can also add 1 cup shredded chicken or finely diced ham to the sauces mixture to make this a one-dish meal.