French Breakfast Puffs

These muffins are divine!! They are so fluffy and sugary sweet. The recipe is from The Pioneer Woman.com website. It has lots of great things from recipes to photography ides. You should check it out. Click here for the recipe for these fabulous puffs!

Garlic Knots

Ingredients:
Dough
3 cups bread flour
1/4 cup milk
1 tablespoon sugar
2 teaspoons instant yeast
1 1/4 teaspoons salt
2 tablespoons olive oil
1 cup + 2 tablespoons lukewarm water

Glaze
2 to 4 cloves peeled, crushed garlic
2 tablespoons olive oil or garlic oil
1-2 tablespoons melted butter
sprinkle of Italian seasoning

Directions:
In the bowl of a stand mixer combine the dry ingredients together then add the olive oil and water. Using the paddle attachment or dough hook, mix and knead to form a smooth, elastic dough, adding additional water or flour as needed. Transfer the dough to a lightly greased bowl, cover it, and allow it to rise for about 1 hour, until it's doubled in bulk.Shaping: (click here to see the great pictorial of how to shape these) Divide the dough into 8 pieces, and roll each into a rope about 10 inches long; tie each rope into a knot. Place the knots on a lightly greased or parchment-lined baking sheet, cover, and let rise for 45 minutes to about an hour, until very puffy looking.

Glaze: Whisk together the garlic, oil, butter and seasoning. Set it aside.

Baking: Bake the knots in a preheated 350°F oven for 15 to 18 minutes. They should be set, but only very lightly browned. Remove the knots from the oven, and brush or drizzle them with the seasoned oil. Eat the knots warm. Yield: 8 garlic knots.

Potato Sausage Casserole

Ingredients:

8 potatoes, peeled and cut into cubes

1 lb. sausage links

3-4 carrots, peeled and cut into small bite-sized pieces

1 can cream of chicken soup

1 onion, diced small

3 stalks celery, diced small (I put the onion and celery in a food processor)

1 Tbsp parsely

Directions:
Bring a large pot of water to a boil, add the potatoes and carrots. Cook over medium-high heat until potatoes are almost done, but still a little firm. While potatoes and carrots are cooking, cook sausage links in a frying pan for a couple of minutes then add the onion and celery. Continue cooking links until they are brown on all sides and done and onions are soft. Cut sausage links into chunks. Drain potatoes and carrots but reserve about 1 cup of the potato water. In a large bowl mix potatoes, carrots, sausage mixture, cream of chicken soup, 1 cup of the potato water and the parsley. Mixture should be creamy. You can add a little milk too. Pour into a greased 9x13 baking dish. Bake in a preaheated 350 degree oven for 20 minutes.