FOUR CHEESE GARLIC SPAGHETTI SQUASH by CK
1 large spaghetti squash
5 garlic cloves, minced
1/2 cup water
1 chicken bouillon cube, crumbled
1 cup heavy cream
1 cup of Four-Cheese Italian White Cheese Blend (Mozzarella, White Cheddar, Provolone, Asiago)
Fresh thyme
Fresh ground pepper
Parsley or chives or green onions, finely chopped
Preheat your oven to 400°F. Grab your spaghetti squash firmly and chop off the tip and tail. Cut in half length-wise and scoop out the innards and seeds. Place both halves on a baking sheet, maintained by a small foil ring to ensure stability. Sprinkle fresh cracked pepper over each half.
In a large bowl, combine minced garlic, heavy cream with 1/2 cup water, crumbled bouillon cube, chives, and fresh thyme. Mix well.
Sprinkle a first layer of grated cheese in the cavities of each squash halves. Divide the cream mixture on top of cheese in each halves, then top with additional cheese.
Roast in the oven for 40 to 50 minutes, or until the flesh of the spaghetti squash is very tender when poked with a fork. Remove from oven and serve immediately.
Note: You can cut baking time by half if you’re in a hurry. Put raw spaghetti squash halves face down in a shallow dish with a bit of water. Then microwave for 8 minutes (less or more, depending on the size of the squash). The flesh will be almost cooked through. Proceed with the remaining steps and bake for only 20-25 minutes in the oven.

No-Yeast Cinnamon Rolls by GKT
For the dough:
2 1/2 c. flour, plus more for rolling out dough
3 Tbsp. sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 c. buttermilk
7 Tbsp. butter, melted and divided
1 tsp. vanilla

For the cinnamon filling:
3/4 c. brown sugar, packed
1/4 c. sugar
1 Tbsp. cinnamon
1/4 tsp. salt
2 Tbsp. butter, melted

For the icing:
4 oz. cream cheese, softened
3-4 Tbsp. milk or buttermilk
3/4 c. powdered sugar

Preheat oven to 425. Grease 8×11 baking dish with butter. Set aside
In a small bowl, combine the filling ingredients: brown sugar, sugar, cinnamon, salt and butter.
Mix until well blended and set aside.
In a large bowl, whisk together the flour, sugar, baking powder and baking soda. In a separate bowl,
mix the buttermilk, 4 Tbsp. of melted butter and vanilla; pour over flour mixture. Using a wooden
spoon, stir together until ball forms. Knead few times with hands until dough is smooth; divide into
two equal portions.

Turn dough out onto a lightly floured surface, and press or roll out each piece into an 8×12 rectangle.
Sprinkle cinnamon filling evenly over each piece of dough, leaving a 1/4″ border. Using your hands, gently
pat the filling into the dough. Starting with long side, roll the dough into a log. Pinch ends closed and cut
each log into 8 rounds. Arrange the rolls in the prepared baking dish and brush tops with remaining butter.
Bake until golden brown, about 20 minutes.

While rolls bake, make the icing: In a medium bowl, mix cream cheese and powdered sugar. Add milk until
desired consistency.

After removing from oven, let rolls cool in the pan on wire rack for 5 minutes. Drizzle icing over cinnamon
rolls and serve while warm.