Giveaway: Cookbook

**THIS GIVEAWAY IS NOW CLOSED! THANKS FOR ENTERING!**
Winner will be announced 10/13 in the evening. 

What would a blog launch be without a giveaway!  After looking at several options, we decided to give away Back to the Family by Art Smith. The pictures are inspiring, the recipes are down- home, comfortable, and perfect for the home cook. The title and the idea of this book definitely echo our own ideals - bringing people together around the table and sharing excellent food.  We hope you will enjoy this cookbook as much as we have.



Just leave a comment letting us know something you would like to see featured here at The Cooks Next Door (a recipe, ingredient, etc.). One comment per person and please make sure we have a way to contact you!  We will randomly draw the winner next Tuesday, October 13 and post the results.

As a thank you to those of you who have added us to your links, mentioned us on facebook, or written about us on your blog, we will give you an extra entry for each of those! So you could have up to 4 entries. Just let us know in your comment which ones apply to you! (And you can still do any or all to receive the extra entries until the giveaway closes on Tuesday.)

Here is a recipe I tested out from the book - they were a hit! They cracked a little on top but were not dry. They were delicious and cheesy and all of my boys loved them!



YOGURT CHEDDAR BISCUITS

2 cups self-rising flour*
1/4 cups (1/2 stick) unsalted butter, cold and cut into pieces
1/4 cups grated sharp cheddar cheese
1/2 cups plain yogurt**

1. Preheat oven to 400 degrees.
2. In a food processor***, add the self-rising flour, butter, and cheddar cheese.
3. Pulse until the butter and cheese are well incorporated into the flour.
4. Add the yogurt and pulse until it forms a ball.
5. Remmove the dough from the food processor and add additional flour if needed to hold the dough together.
6. Roll the dough into 12 small balls using your well floured hands. Place the balls close together and bake until lightly browned and puffed.  Serve immediately.

*If, like me, you don't keep self-rising flour around, here is a substitute:
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoons salt

**I found that I needed to add an extra 1-2 Tb. of yogurt when making my own self-rising flour.

***Okay, I also don't have a food processor...so I use a pastry blender to cut in the butter and then a fork (and clean hands) to bring it all together. I have done it for years and it works out although a food processor might be easier for this recipe.

These are perfect served with soup for a cool fall or winter evening.