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INGREDIENTS

  • 1 tablespoon instant dry yeast
  • 1 tablespoon sugar
  • 1 cup warm water
  • 1 teaspoon salt
  • 2 teaspoons dried rosemary
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 6 cloves minced garlic
  • 2 to 2 1/2 cups all-purpose flour
  • 1/3 cup grated parmesan cheese
  • 2 tablespoons olive oil
  • 1 tablespoon butter​

INSTRUCTIONS

  • In a large mixing bowl, add yeast, sugar, and water. Stir in salt, rosemary, basil, oregano, and garlic.

  • Add in 2 cups of flour and the parmesan cheese and stir until combined. Gradually add in the remaining 1/2 cup flour (if needed) until you have a smooth and elastic dough that is tacky, but doesn't stick to your hands.

  • Transfer to a lightly greased mixing bowl, cover, and let rise until double in size, about 1 hour.
  • Preheat an oven to 375 degrees Fahrenheit. Drizzle a baking sheet with olive oil.
  • Divide the dough in half and shape into two separate round loaves. Place loaves onto the prepared baking sheet. Let rise another 15 to 20 minutes.

  • Top each loaf with 1/2 tablespoon butter.
  • Bake in the 375 degree oven for 18-20 minutes, until golden brown.

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INGREDIENTS 
  • 1 cup salted butter softened
  • 1 cup  brown sugar tightly packed
  • 1/2 cup white sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 1/2 cups all-purpose flour
  • 2 cups chocolate chips​
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INSTRUCTIONS
  • Preheat oven to 350 degrees. Lightly grease two baking sheets with nonstick cooking spray or line with parchment paper.
  • In a large bowl, use a hand mixer to cream together butter, brown sugar, and white sugar.
  • Add in eggs and vanilla and beat until smooth.
  • Stir in baking soda, salt, and flour and mix until it forms a nice dough. Stir in chocolate chips with a spoon.
  • Take two tablespoons of dough and use your hands to quickly shape into a dough ball and place on the prepared cookie sheets, twelve cookies per pan. This recipe makes 24 cookies.
  • Bake in the preheated oven for 10-12 minutes, until just kissed with brown. Do not over bake.
  • Remove pan from oven and let the cookies cool on the pan for 3 to 5 minutes, then transfer to a wire rack to cool completely. Once cooled store in an airtight container.

    NOTES
Freezer Instructions
This cookie dough can easily be frozen. For best results, shape into balls and freeze on a baking sheet. Once frozen, transfer to a resealable plastic freezer bag for long term storage, up to 3 months. When ready to bake, place cookie dough onto baking sheet and let thaw while oven preheats. Bake approximately 12 to 15 minutes.
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INGREDIENTS
  • 2 pounds potatoes peeled and chopped into chunky wedges (I used 5 medium potatoes)
  • 6 garlic cloves crushed
  • 1/2 cup chicken broth (or vegetable broth)
  • 1/2 cup olive oil
  • 1 lemon juice of (medium to large)
  • 1 tablespoon oregano dried
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • parsley for sprinkling at the end (completely optional)

INSTRUCTIONS 
  • Grease a large baking dish or tray with olive oil and preheat the oven to 400F / 200C.
  • Pour the potato wedges into the dish/tray in an even layer.
  • Combine the garlic, stock, olive oil, lemon, oregano and salt and pepper. Stir well, then pour over the potatoes.
  • Bake uncovered for 45 minutes. Then stir well, turning all the potatoes and spooning over the liquid. Bake again for another 45 minutes or until the potatoes are well browned.
  • Scatter with parsley (if using) and serve with some of the delicious juices. Don’t forget the burnt crispy bits on the bottom of the pan. Mmmm!
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INGREDIENTS
  • 2 cup heavy cream
  • 2 cup half and half
  • 1 cup sugar
  • 2 teaspoon vanilla extract
  • 2 gallon sized resealable plastic bags
  • 4 cups ice cubes
  • 1 cup salt
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INSTRUCTIONS
  • Pour cream, half and half, sugar, and vanilla extract into a gallon sized resealable plastic bag. Seal well. Squish it around to combine until sugar is dissolved.
  • Place ice cubes and salt into another gallon sized resealable plastic bag.
  • Place the bag with the ice cream mixture into the bag with the ice. Seal the larger bag.
  • Shake until mixture freezes, about 10-20+ minutes.

CAN I MAKE ICE CREAM IN A BAG IN OTHER FLAVORS BESIDES VANILLA?

Yes! You can use any ice cream recipe and use this same method to freeze it. Some ice cream flavor recipes may require more prep work so keep that in mind as many other flavors will take more than 5 minutes to make. Any ice cream base that requires heating or cooking on the stove will need to be cooled completely in order to freeze it using the ice bag or rolling can methods. You can easily make chocolate, strawberry, or mint chocolate chip.

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