Themed cooking night. This happens every other month. We will pick a theme and bring a prepared recipe to share. The recipes will then be posted on this blog. The recipes that were shared are as follows:
Bruschetta brought by Michelle Rockwood
One baguette
4 medium roma tomatoes
6-8 fresh basil leaves
1-2 Garlic cloves, cut in half
Extra Virgin Olive Oil
Balsamic Vinegar
Salt/Pepper
Dice up your tomatoes. Put in medium bowl. Add salt and pepper to taste. Drizzle with Extra Virgin Olive Oil. About 1 1/2 tablespoons or so. I like to add a little balsamic vinegar to mine also. Finely chop your basil. Add to tomatoes. Stir together. Let sit while preparing bread.
Cut baguette on the diagonal so that your pieces are a little bit bigger. Warm up your frying pan with Extra Virgin Olive Oil. Add as many bread slices as you can. Let them get nice and golden brown. Once you take your bread pieces off the frying pan, rub the garlic into the bread. This will give you a nice garlic flavor, but will not overpower the wonderful tomatoes.
Cinnamon Love Knots brought by Hayley Cook
Ingredients
2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
1/2 cup warm milk (110° to 115°)
1/2 cup butter, softened
1/2 cup sugar
2 eggs, beaten
1 teaspoon salt
4-1/2 to 5 cups all-purpose flour
TOPPING:
2 cups sugar
2 tablespoons ground cinnamon
3/4 cup butter, melted
Directions
In a large bowl, dissolve yeast in water. Let stand for 5 minutes. Add milk, butter, sugar, eggs and salt. Stir in enough flour to form a stiff dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
Punch dough down; divide into three portions. Cover two with plastic wrap. Shape one portion into 12 balls. Roll each ball into an 8-in. rope. Combine sugar and cinnamon. Dip rope into melted butter, then coat with cinnamon-sugar. Tie into a knot. Tuck and pinch ends under and place on ungreased baking sheets. Repeat with remaining dough. Cover and let rise until doubled, about 30 minutes.
Bake at 375° for 12-14 minutes or until golden brown. Yield: 3 dozen.
Lasagna brought by Olie Chavez
Lasagne noodles, cooked per directions
Red sauce with oregano, salt, pepper, grilled onions, garlic, homemade or from a jar
4 boiled eggs, mashed a bit
Package of frozen spinach added at the end of cooking sauce, or fresh spinach
Mozzarella cheese
Put some sauce at bottom of lasagne pan, noodles, layer with sauce, boiled egg and cheese ending with sauce and a layer of cheese on top. I like to cover my lasagne so it doesn't dry out the noodles while baking. 400* 20 minutes or until bubbly.
Oreo Cookie Pops brought by April Jacobs
One Package of Double Stuf Oreos
One bag of Melting Chocolate (I used white witha little red)
Candy sticks
Pull cookies apart
Melt Chocolate in double boiler (Or pot with hot water and a glass bowl)
Dip stick in melted chocolate and press gently into creme filling, replace top of cookie. Continue with the rest.
Place cookie pop in chocolate and spoon chocolate around the cookie. Pull up with a slotted spoon and lett excess chocolate run off. Tap on side of bowl for a smooth finish. let harden on wax paper. Decorate while the chocolate is still soft, with sprinkles, or mores drizzled chocolate.
