I've always wanted to try that, Luckygardnr, but I never had 40 cloves of garlic :-) They say it doesn't taste strongly of garlic.

I'm going to try this one next week when the kids are here.

BABY RED POTATO SALAD (Gina�s Skinny Recipes)

4 cups baby red potatoes, cut in small pieces
1/2 cup green bell pepper, finely diced
1/4 cup red onion, finely diced
3 scallions, diced
1 tsp dijon mustard
1 tbsp extra virgin olive oil
1 tbsp red wine vinegar
1 tbsp reduced fat mayonnaise
salt and fresh pepper

Boil potatoes in salted water until soft, approx 10 minutes. Drain and let cool. While the potatoes are boiling, combine red onion, green pepper, mustard, olive oil, vinegar and mayonnaise and season with salt and pepper. Mix well and let the flavors marinade while the potatoes cook.

Once the potatoes are done and cool, mix into the bowl and add scallions and additional salt and pepper to taste. Serve room temperature or refrigerate until ready to serve.
Servings: 6 Size: 3/4 cups Old Points: 2 pts Points+: 3 pts Calories: 107.2 Fat: 3.2 g Carbs: 17.8 g Fiber: 2.1 g Protein: 2.2 g

I've got a few recipes of chicken with 40 cloves or garlic. One is a roaster, the other is using cut up chicken.

I just bought a sleeve of 5 heads for 45 cents (I know, it's Chinese garlic, but still.....), and these recipes would be great to use it up in!

mmmmm, I can smell the raw garlic now. Yum.

Here's a Martha Stewart recipe. I haven't tried it yet, but I have it saved because of the Mediterranean influence.

Dark chicken meat is ideal for stews; it becomes more tender the longer and slower it cooks. To remove the thin top layer of the orange peel, use a vegetable peeler.

Mediterranean Chicken
Everyday Food, December 2003

1/4 cup all-purpose flour
8 chicken legs (6 to 8 ounces each), split and skin removed
2 tablespoons olive oil
1 large onion, finely chopped
5 cloves garlic, thinly sliced
1 1/4 cups reduced-sodium chicken broth
2 tablespoons tomato paste
1/3 cup Kalamata olives, pitted and halved
4 strips orange zest (1/2 by 2 inches)
Coarse salt

Place flour on a plate. Dredge chicken in flour, shaking off excess.

In a Dutch oven, heat 1 tablespoon oil over medium-high heat. Working in batches, saute; chicken, turning as each side browns, until golden brown, about 5 minutes. Using a slotted spoon, transfer to a platter.

Add remaining tablespoon oil to pot. Cook onion and garlic, stirring frequently, until onion is softened, about 7 minutes. Add broth, tomato paste, olives, and orange zest; season with salt. Bring to a boil.

Return chicken to pot. Cover; simmer, turning chicken once or twice, until tender but not falling off the bone, about 20 minutes.

I would throw a few chicken breast in the crock pot for this. Sounds like an easy meal for a busy day.

Buffalo Chicken Wraps

INGREDIENTS
2 lb boneless skinless chicken thighs
1/2teaspoon salt
3/4cup buffalo wing sauce (from 12-oz jar)
3/4cup ranch dressing
1package (11.5 oz) Old El Paso� flour tortillas for burritos (8 tortillas)
3 cups shredded lettuce
DIRECTIONS
1 In 1 1/2-quart slow cooker, place chicken; sprinkle with salt. 2 Cover; cook 6 to 7 hours (if slow cooker has heat settings, use Low). 3 With slotted spoon, remove chicken from slow cooker and place on cutting board; discard liquid in slow cooker. In slow cooker, mix buffalo wing sauce and 1/4 cup of the ranch dressing. With 2 forks, shred chicken. Return chicken to slow cooker; stir gently to mix with sauce. 4 To serve, spread each tortilla with 1 tablespoon remaining ranch dressing; top each with about 1/2 cup chicken mixture and about 1/3 cup lettuce. Roll up tortilla; secure with toothpicks.
Serve this sandwich with blue cheese dressing in place of the ranch dressing, if desired.

Yummy chicken burrito soup

7 cups chicken broth
1 cup water
1 (16-ounce) jar salsa
1 pound boneless, skinless chicken breast, cut into chunks
1/2 cup sliced black olives
4 (6-inch) flour tortillas, cut into 1/4-x 3-inch strips
1/2 cup (2 ounces) finely shredded Cheddar cheese
Instructions

In a soup pot, bring chicken broth, water, and salsa to a boil over high heat.

Add chicken and cook 4 to 6 minutes, or until no pink remains in the chicken.

Stir in olives and tortilla strips and cook 2 to 3 minutes, or until heated through.

Sprinkle each portion with cheese just before serving.

i can't find it, but didn't barefoot contessa do it once?

Susan, you mean the 40 cloves of garlic? She sure did.
She roasts a whole chicken. That's the first time I had heard of it, was through her.

I love the Auntie Ann soft pretzels and always treat myself to one when I find them. Here is a copy cat recipe for them.

Auntie Anne's Pretzels: Copycat Recipe
Makes 12 Adapted from Food Network

2 cups milk
1 1/2 tablespoons (2 packets) active dry yeast
6 tablespoons brown sugar
4 tablespoons butter, melted
4 1/2 cups flour
2 teaspoons fine salt

1/3 cup baking soda
3 cups warm water
Coarse salt
8 tablespoons butter, melted in a shallow dish

Warm up the milk in the microwave or on the stove for just about one and a half minutes. It should be about 110�. If it's too hot it will kill the yeast. You should be able to comfortably keep your finger in it. Stir in the yeast and let it sit for about 3 minutes. Add the butter and sugar. Add the flour about 1 cup at a time and the add the fine salt. Kneed for about 10 minutes with a stand mixer, or by hand. Put it in a greased bowl and cover with greased cling wrap. Let rise for 1 hour in a moist, warm place until doubled in size. Preheat the oven to 450�. Divide dough into 12 lumps (I like to divide it in half, then divide each half into three, and then divide each remaining one in half again). Roll them all out as thin as you can. Combine the warm water and baking soda in a wide bowl. Form the dough into pretzel shapes, then dip in the baking soda water. Place on a greased baking sheet and sprinkle with coarse salt. Bake for about 7-11 minutes or until browned. Serve with cheese sauce.

For Garlic Cheese Sauce:
(A Yammie original)
3 tablespoons butter
3 tablespoons flour
3 cloves minced garlic
1 cup milk
1/8 teaspoon smoked paprika
a pinch cayenne pepper
8 oz. cheddar cheese, shredded (Not pre-shredded. Do it yourself.)

In a saucepan, combine the butter, flour, and garlic over medium heat. Whisk until lightly browned. Whisk in the milk, paprika, and cayenne pepper and continue whisking until thickened. Add the cheese and whisk until melted. Can be reheated in the microwave.

Auntie Anne's Pretzels: Copycat Recipe
with step by step pictures

This was from Southern Plate today. This is one I will have to try!

Miss Mary Anne's Twinkie Cake
(sorry its so big)

Ingredients

1 box (of 10) Hostess Twinkies (9 for cake, one to have with coffee or tea)
4 large bananas, sliced
1 large can (20oz) crushed pineapple (drained, but not pressed dry. Keep a little of the juice for moisture.
1 large box Vanilla instant pudding (mixed with milk according to directions on box)
1 - 12 oz. Cool Whip (I just used the big size and had extra since it was a little more than 12 oz)
Maraschino cherries and pecans for garnish (optional)

Remove Twinkie cakes from wrappers. Cut each in half lengthwise from top to bottom. Place Twinkie halves in 9 x 13 baking dish with cream side facing up. Layer sliced bananas, pineapple, pudding, and Cool Whip over Twinkies in that order.

Sprinkle chopped cherries (drained well on paper towels) and chopped pecans over the top. Keep refrigerated. Cool and refreshing dessert with no heat in the kitchen.

Here is a link that might be useful: Step By Step