I just got Barefoot Contessa's new cookbook. (She's the only Food Network one I collect).
We're not big cauliflower lovers, because it's generally tasteless, but I'm wanting to try this.

Garlic-Roasted Cauliflower (Ina Garten)

1 whole head of garlic, cloves separated, but not peeled
1 large heat of cauliflower, or 2 small heads, cut into large florets
4 1/2 tbsp olive oil, divided
salt and pepper
1/4 cup minced fresh parsley
3 tablespoons pine nuts, roasted
2 tbsp freshly squeezed lemon juice

Preheat the oven to 450 degrees.

Bring a small pot of water to a boil and add the garlic cloves. Boil for 15 seconds. Drain, peel, and cut off any brown parts.
Cut the largest cloves in half lengthwise.

On a baking sheet, toss the cauliflower with the garlic, 3 tbsp of the olive oil, 2 tsp salt, and 1 tsp pepper. Spread the mixture out in a single layer and roast 20-25 minutes, tossing twice, until the cauliflower is tender and the garlic is lightly browned.

Scrape the cauliflower into a large bowl with the garlic and pan juices. Add the remaining 1 1/2 tbsp olive oil, the parsley, pine nuts and lemon juice. Sprinkle with more salt, toss well, and serve hot or warm.

Duncan Hines Gingerbread

1 cup boiling water
1 cup shortening
1 cup brown sugar
1 cup molasses
3 eggs, beaten

3 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoons ginger
1 1/2 teaspoons cinnamon

Pour water over shortening.
Add the brown sugar, molasses and eggs. Mix. Sift together remaining ingredients and add to the mixture. Mix with mixer until smooth. Pour batter into a greased and floured 13 x 9 x 3 inch pan. Bake at 350 degrees for 30 to 40 minutes.

From the Duncan Hines Dessert Book

Sue

I love grits and I really love cheese grits, this is a variation on that, it is a souffle, it turns out so pretty.
I made some changes to the original recipe I mention them at the bottom it made it much better so now I always incorporate those changes.

Cheese Grits Souffle

1 1/2 c uncooked grits
1 # sharp cheddar cheese, grated
3 eggs
1 1/2 tsp cayenne pepper
4 c water
2 sticks oleo/butter
4 tsp seasoned salt
dash Tabasco

Bring water to a boil and add grits slowly. Cook and stir over medium heat until grits have thickened (3-5 min). Add remaining ingredients while mixture is hot. Pour into well-greased 2-qt casserole and refrigerate, covered, till time to cook. Bake at 350 for an hour, uncovered

I added one roll of Kraft garlic cheese(these are very small little tubes or logs of cheese, I get them at most grocery stores)

I used 1/2 stick less butter( it was a tad oily with the full amount) so 1 1/2 stick was used and I did use butter

I added an extra egg to help make it set up firmer(definitely needs this)

And of course I had to add some Tonys cajun seasoning.

I saved some of the grated cheese and sprinkled it on top of the dish then I sprinkled some Tonys seasoning with herbs on top of that it gives it a beautiful color when done. I also sprinkled a bit of grated Parmesan on top too.

It is such a pretty dish I often make it to take to take along meals. Given out the recipe often.
You can add stuff to it like diced onion, or green onions, crumbled bacon, chopped spinach etc, but not much just for flavor and color and finely chopped.

Since it is a souffle' you don't want to be slamming that oven door!

this is a picture of what it will look like this is NOT mine just found it online but mine looked much like that and it is even the same dish I make mine in.
{{!gwi}}
{{!gwi}}

Unfortunately Kraft apparently discontinued the garlic roll so if you did want to add that you may try this, I have not tried it yet.
Kraft Garlic Cheese Roll Substitute
they mention another company is now making it
8 oz., made by Parker's Farm, Coon Rapids, MN.

that site also has some good recipes.

Cinnamon Pudding

2 cups flour
1 cup white sugar
3 tsp cinnamon
3 tsp baking powder
chunk of butter
1 cup mike

Mix well and pour into a 9" X 13" pan. Sprinkle with pecans

Syrup -

2 1/2 cups cold water
2 cups br sugar
large chunk butter

Bring to boil and pour on top of batter. Bake 1 hour at 300 degrees.

This was my Mom's recipe. I remember her making it as a child. It is yummy...

Susie53

mini crockpot dip

1 8 oz. block cream cheese
1 can rotel, drained (rotel is diced tomatoes with green chilies)
1 lb. spicy breakfast sausage

Brown the sausage in a skillet and drain on a paper towel. Add cream cheese, rotel and sausage to small crockpot Cook on low for 90 minutes

I found this at another board, I thought some of you would like it. I don't eat sausage myself.

Sausage Balls

1 pound hot sausage
1 cup grated sharp cheddar cheese
2 cups Bisquick
1/2 cup water

Scramble sausage in pan and slightly brown. Drain. Add Bisquick, Cheese and water. Form small balls. Bake at 400 to 450ð for 12 to 15 minutes.

Can be frozen and baked as needed.

those sausage balls are very good and so easy to make, store in the freezer for when needed.

Ravencajun, I sure miss that Kraft garlic cheese in a tube. I found some a few years ago and bought about 5 tubes just for grits.

GREEN BEAN AND CORN CASSEROLE

2 cans cut green beans, drained
1 can white (shoepeg) corn, drained
1/2 c. sour cream
1 can cream of celery soup
1/2 c. grated cheddar cheese
Ritz cracker crumbs/melted butter

Mix first four ingredients. Top with cheese and sprinkle cracker crumbs on top. Bake at 350 25-30 minutes or until bubbly.

This is my mother's bread pudding. I'm copying it as I sent it on to one of my kids!

Grandma Jackson's Bread Pudding
(I just named it that!!!)

Scald 4 cups milk.
Add 2 cups dry bread cubes, 1 tsp. vanilla, 1/4 tsp. salt, 3/4 cups sugar,
and 1 Tbsp. butter.

Beat 4 eggs. Add a little of hot mixture slowly over the eggs; then mix all
together. Here, I throw in a good handful of raisins.

Pour into greased baking dish (I'm using a 7x11 Pyrex dish, so you can judge
size) Place dish in a pan of water and bake at 350 degrees for about 50
minutes. Use the knife test for doneness.

Oh, yes, I sprinkled a little cinnamon on top before baking.

susie53
A cup of "mike" from your recipe might go pretty good with this pudding. ;)
Dolly