Homemade QUICK & EASY Breadsticks

FIRST OF ALL:  

HAPPY BIRTHDAY TO HERMANA CAPTAIN IN PERU. 

I FED THE MISSIONARIES TODAY IN HONOR OF MY FAVORITE MISSIONARY! 

I had these in Bountiful when I was staying with my friends Ginny & Dave over Spring Break. She served them with cheesy potato yumminess soup. I served them tonight for my family & the missionaries with a salad bar & a pretty good chocolate banana cream pie (from AllRecipes.com which I modified a little according to many of the reviews, and next time I will try this one, which isn't as easy or lazy...). The breadsticks would also be yummy with spaghetti, lasagna, or any Italian food that screams out breadsticks. :o)

These are mixed, kneaded, raised and baked in an hour! YUM! 

Best, Easiest Homemade Breasticks E.V.E.R. :o)

2 T instant yeast

1 T honey

1 tsp salt

3 1/2 c flour

1 1/2 c warm water

Toppings: 1 cube butter, 1/4 c mayo, 1/4 c Parmesan cheese, McCormick salad supreme seasoning (which I didn't have so I didn't use & they were still yumminess), garlic salt 

Dissolve yeast and honey in warm water, let sit for a few minutes. In large bowl combine salt and flour. Add yeast mixture to flour and stir together. Mix and knead for 3 minutes (you can do this with a dough hook on your mixer or by hand, it's not a lot of dough). Let dough rest for ten minutes. While dough is resting melt 1 cube of butter and spread half in the bottom of a cookie sheet (use a cookie sheet with sides). Roll dough out 1/2 inch thick in rectangle shape. Place on buttered cookie pan. Cut with pizza cutter into one inch strips (I did the strips the long way and then cut it into thirds the other way so they would be smaller bread sticks, you pre-cut so they will pull apart easily after they are baked). Mix 1/4 c mayo with the other 1/2 cube of melted butter. Spread over breadsticks (I know it's weird to use mayo, but it's really really really good). Sprinkle with topping: Parmesan cheese, salad seasoning & garlic salt. Let raise for 15 minutes. Bake at 365 degrees for 15 minutes. 

Dessert Spread (I haven't tried this yet): Spread 1/2 cup (I think this was a typo on the copy I got because you should have a 1/2 cube leftover from melting it and putting 1/2 in the pan) butter over breadsticks the sprinkle with  1/4 c sugar mixed with 2 T cinnamon. Cook breadsticks & drizzle with frosting (2 T butter, 2 T milk, 1/2 c powdered sugar, 1 t vanilla).

Mama's Carrot Cake

I made this for the first time ever a couple of weeks ago for Lanie's first birthday. I used a sheet cake pan, and then made a mini stacked cake for Lanie and a large stacked cake for the fam. I remember loving this cake when I was a kid. Oh man, this cake is so delicious! So moist. So flavorful. And hey, it's got carrots in it. That puts it in the vegetable group in the food pyramid, right? :o) And who doesn't feel cool after making a cake from scratch? I think if you added pecans to the actual cake and made the carrot pieces a little chunkier (I was lazy and put them in the food processor), it would be very similar to the amazing Paradise Bakery Carrot Cake. But, you'd have to add raisins for the full effect. They would not be added to mine. I couldn't add all this stuff since it was for a first birthday. No nuts to choke the little chica. Next time though.

Yum. The girls thought it was uber weird (and sorta gross) to put carrots in a cake. They thought it was sure to be disgusting. In the end, they LOVED it. They still talk about it. They licked the attachments clean after we mixed up both the cake AND the frosting.


The cake:

Mix together:
1 1/2 c. oil
{I used 1 c. applesauce and 1/2 c. oil, and it was great!}
2 c. sugar

Add:
4 eggs
3 c. grated carrots

Mix dry ingredients separately, and then dump them in:
2 t. baking soda
2 t. cinnamon
2 t. salt
2 c. flour
{I might throw in some ground clove or a bit of ginger next time.}

Bake at 350 for 40-50 minutes
{less time if baking on a sheet cake pan, watch closely so it doesn't burn}


The love (aka the frosting):
{don't frost the cake until it's completely cooled}
{also, I do not recommend stacking. it's a pain}
{but it looks cute}

Mom's recipe on the cake recipe card at Kat's house:

3 oz cream cheese
1/2 cube softened butter
2 t. vanilla
2 1/2 c. powdered sugar
1 c. nuts

My variation to have enough to stack the cake and a teensy bit leftover for graham crackers:
8 oz cream cheese (I always use neufchatel)
1 cube super soft butter
2 t. vanilla
enough powdered sugar to make it right as you whip it
{I forgot to add nuts this time, and I was slightly traumatized by the omission}

Enjoy. I kept it in the fridge, and it stayed so moist and delicious! It was a perfect little snack for our family after just about every meal for a few days. It was a sad day when it was all eaten. But it lasted quite a long time with just a few of us piecing off of it (some more than others, not gonna lie).

No-bake Cheesecake!

We grew up with this amazing no-bake cheesecake (SO EASY TOO), and here is this year's traditional flag.
Not anatomically correct, I know.

But so yum. :o)

Crust:
Blend up one and a half little packages of graham crackers.
Mix with one cube melted butter.
Press into pan. Refrigerate to set.

Cheesecake topping:
Mix together
one 8 oz package of cream cheese (I use neufchatel),
one 8 oz tub of cool whip (low fat is just fine),
and 2/3 cup powdered sugar.
I mix in my KitchenAid. It gets light and fluffy. Yum.
Spread gently over set graham cracker crust.
Refrigerate to set.

It's best if you let it set for a few hours if you can...
so make it in the morning. :o)

Add fresh fruit or fruit topping and whipped cream.
Yum.
Enjoy.

Sometimes I serve the fruit and whipped cream separately and let people put what toppings they want on it. I had extra strawberries and blueberries to serve on top of the flag pieces, since it was sort of skimpy with the fruit. But it was gorgeous! :o)

Tortellini, Bean and Pesto Soup

2	tablespoons butter or margarine
1	garlic clove, finely chopped
1	medium carrot, cut into julienne strips
1	medium onion, chopped (1/2 cup)
1	medium celery stalk, chopped (1/2 cup)
6	cups water
2	teaspoons vegetable or chicken bouillon granules
1	can (19 oz) red kidney beans, drained, rinsed
1	package (10 ounces) dried cheese-filled tortellini (2 1/2 cups)
1	tablespoon chopped fresh parsley
1/4	teaspoon pepper
6	tablespoons basil pesto
6	tablespoons freshly grated Parmesan cheese

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1. Melt butter in 4-quart Dutch oven over medium-low heat. Cook garlic, carrot, onion and celery in butter 10 minutes, stirring occasionally.
2. Stir in water and bouillon granules. Heat to boiling; reduce heat. Stir in beans and tortellini. Cover and simmer about 20 minutes, stirring occasionally, until tortellini are tender.
3. Stir in parsley and pepper. Top each serving with pesto and cheese. Serve immediately.

Southwestern BBQ Chicken Salad

This salad is so, so delicious!

2 large chicken breasts, cooked and shredded

1 cup BBQ sauce

1/2 head Romaine lettuce, chopped

1/2 head Iceberg lettuce, chopped

1 can corn, drained (I just used a couple handfuls of frozen corn, thawed out in the microwave.)

1 can black beans, drained and rinsed

1 bunch green onions, chopped

1/2 bunch cilantro, chopped

4 Roma tomatoes, diced

2 Haas avocados, diced

shredded cheese, Mexican blend or cheddar

crispy tortilla strips

• Stir shredded chicken in with the BBQ sauce until well coated (I cooked my chicken in the crockpot with BBQ sauce, shredded it and then added more BBQ sauce. I thought it turned out really well). Of course you can use less or more sauce, it's up to you! I like quite a bit since I love the smoky flavor of BBQ sauce in a salad.
• Toss together the lettuce, cilantro, corn, beans, and chopped veggies.
• Top with shredded chicken, cheese and crispy tortilla strips.
• Drizzle ranch or cilantro lime dressing over salad and enjoy!

Cinnamon Sugar Muffins

• 2/3 cup butter (can use shortening)
  
• 2 eggs
• 3 cups all-purpose flour
• 1 cup sugar
• 3 tsp baking powder
• 1 tsp salt
• 1/2 tsp ground nutmeg
• 1/2 tsp allspice
• 1 tsp cinnamon
  
• 1 cup milk

Topping:

• 1 cup sugar
• 2 tsp ground cinnamon
• 1 cube butter, melted
  

Instructions:

1. In a mixing bowl, beat butter and egg.
2. Combine the flour, sugar, baking powder, salt, nutmeg, allspice, and 1 tsp cinnamon.
3. Stir dry ingredients into egg mixture alternately with milk (batter will be stiff).
4. Fill greased or paper lined muffin cups two-thirds full.
5. Bake at 350 degrees for 15-20 minutes or until muffins test done.*
6. For topping, combine sugar and cinnamon.
7. When muffins are removed from the oven, immediately dip the top of the muffin in the butter and then into the cinnamon and sugar.
   
8. Serve hot or cooled.
   

*For mini muffins, cook for 8-10 minutes or until muffins test done.
* Recipe yields 60 mini muffins.

Broccoli Salad

• 1 large head broccoli or 2 heads, chopped
• 1 small red onion, chopped fine
• 1 1/2 lbs. bacon, fried & cut up
• 2 cups shredded swiss cheese
• 2 cups shredded cheddar cheese
• 1 can honey roasted peanuts (can substitute slivered almonds, I use some of both)

In a large bowl, combine broccoli, onion, bacon, cheeses, and peanuts.

Dressing - In another bowl combine the following:

• 1 cup mayonnaise
• 1/2 cup sugar
• 2 Tbs. white or red wine vinegar

Pour dressing over salad, mix, and refrigerate overnight.

Fruity Frog

• Green apple
• Green Grapes
• Mini Marshmellows
• Chocolate chips
• Peanut Butter
  

1. Cut apple into quarters, and remove the core.
2. Cut a think wedge from one quarter for the mouth.
3. For the eyes, poke a chocolate chip into the mini marshmellow and attach to the apple with peanut butter.
4. For the feet ang legs, cut three grapes in half. Slice four halves to create toes. The two unsliced grape halves lean up against the side of the apple to make the legs. Arrange the feet as seen above.
   
5. Serve on a paper lily pad (or draw a lilly pad on a paper plate).

***I didn't have green apples, so we made them with red apples; and they are still very cute and fun!

Blonde Brownies

Ingredients:

• 2 cups packed light brown sugar
• 1 cup (2 sticks) butter or margarine, melted
• 2 eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon salt
• 2/3 cup Milk Chocolate Chips or Semi-Sweet Chocolate Chips
• 2/3 cup Peanut Butter Chips
• 2/3 cup White Chips
• CHOCOLATE CHIP DRIZZLE (recipe follows)

Directions:
1. Heat oven to 350°F. Grease 15-1/2x10-1/2x1-inch jelly-roll pan.

2. Stir together brown sugar and butter in large bowl; beat in eggs and vanilla until smooth. Add flour and salt, beating just until blended; stir in chocolate, peanut butter and white chips. Spread batter in prepared pan.

3. Bake 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool completely; cut into bars. With tines of fork, drizzle CHOCOLATE CHIP DRIZZLE randomly over bars. About 6 dozen bars.

CHOCOLATE CHIP DRIZZLE: Place 1/4 cup Milk Chocolate Chips or Semi-Sweet Chocolate Chips and 1/4 teaspoon shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds; stir. If necessary, microwave at MEDIUM an additional 10 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth.

Creamy Lemon Supreme

Crust:

• 15 lemon or vanilla creme-filled sandwich cookies, finely chopped
• 3 Tbs butter, melted
• 1 lemon

Filling:

• 2 lemons
• 1 pkg (2.9oz) lemon cook and serve pudding (not instant)
• 1/2 cup sugar
• 2 cups water, divided
• 2 egg yolks
• 1 Tbs butter
  
• 2 pkgs (8oz) cream cheese, softened
• 1/2 cup powdered sugar
• 1 (8oz) container of cool whip

1. Lightly spray spring form pan with cooking spray. For crust, finely chop cookies. Combine crumbs with melted butter and press into bottom of pan. Cut 6 thin slices from lemon; cut each slice in half. Place lemon halves against inside collar of pan with cut side touching crust. Refrigerate while preparing filling.
2. For filling, zest lemons to measure 1 1/2 tsp. zest. Juice lemons to measure 1/4 cup juice. Combine pudding mix, sugar, 1/4 cup water and egg yolks in small saucepan; stir until blended. Stir in remaining 1 3/4 cups water. Cook over medium heat, stirring constantly until mixture comes to a full boil; remove from heat. Set aside 1/2 cup of the pudding; cool slightly. Whisk butter and lemon juice into remaining pudding in saucepan; cool 15 min stirring twice.
3. In bowl, combine cream cheese and powdered sugar; mix well. Whisk in reserved 1/2 cup lemon pudding and 1 tsp lemon zest. Fold in 2 cups cool whip; spread over crust.
   
4. Stir remaining lemon pudding mixture and spoon evenly over cream cheese filling. Spreading gently. Refrigerate at least 6 hours.
   
5. Run knife around sides of dessert; release collar from pan. Garnish with remaining cool whip and lemon zest.

12 servings

Easter Bunny Cars

• Little Debbie Swiss Roll
• 5 Gummy Lifesavers
• 2 Small Sweet Tart Candies
• 2 Bite Size Licorice
• Frosting
• 1 Peeps Bunny

Using the frosting, attach the candy to make the following car parts:

• The swiss roll is the car
  
• 4 lifesavers are the tires
• 1 lifesaver goes on the top of the back for the spare tire
• The sweet tarts are headlights
• 1 licorice piece is the hood
• 1 licorice piece is the back bumper
• The bunny is attached to the top to drive the car

HAPPY EASTER!!!

Lime Punch

I made this yesterday for St. Patrick's Day and it was pretty tasty.

1 pint lime sherbet
2 cups milk
6 oz. frozen limeade concentrate, partially thawed
7 Up
Kiwi fruit, sliced

In blender, blend lime sherbet, milk, and juice until frothy. Divide into 6 glasses. Add soda to fill glass. Top with a small scoop of sherbet and garnish with a slice of kiwi.

Crockpot Teriyaki Chicken

This is a teriyaki chicken recipe for the crockpot that Kimmy gave me.

1 bag of frozen boneless/skinless chicken thighs or breasts (3 lbs)

In a separate bowl mix with whisk:

1/2 cup soy sauce

1/2 cup ketchup

1/2 cup pineapple juice

little less than 1/2 cup of sugar

1 tsp powder ginger

2 cloves fresh garlic, minced

Place all ingredients in a crock-pot and cook 4-6 hours, or until the chicken is tender. If chicken needs to be shredded further, use whisk or a potato masher. If there is too much liquid, leave the lid off and let it reduce or thicken with a combination of cornstarch and water. Serve over rice.

NOTE: Use more sauce than it calls for! (I only used 4 large chicken breasts with the amount of sauce in the recipe and it was perfect.)

Lemon Teriyaki Chicken

½ cup real lemon juice

½ cup soy sauce

¼ cup sugar

3 Tbsp. brown sugar

2 cloves garlic, minced

¾ tsp. ground ginger

8 chicken thighs or breasts, cooked & cut into bite-sized pieces

Combine all ingredients, except chicken. Cook over medium heat for 3 to 4 minutes. Add chicken and simmer for 30 minutes. Serve over rice.

**** I also add Chinese Hot Mustard and slivered almonds. Very tasty!

Really Yummy White Cake

This is a super simple, really yummy recipe for white cake. I used it to make cupcakes last night and they were so tasty! The only thing I did differently was add about 1/8 cup more milk because that is what some people had said to do on the reviews of the recipe. Oh, another thing someone said in the reviews was to make sure to cream the butter and sugar until it was really light and fluffy. The cupcakes were very moist and delicious! It made 12 cupcakes.

INGREDIENTS:

• 1 cup white sugar
• 1/2 cup butter
• 2 eggs
• 2 teaspoons vanilla extract
• 1 1/2 cups all-purpose flour
• 1 3/4 teaspoons baking powder
• 1/2 cup milk (add extra 1/8 cup):

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 inch pan or line a muffin pan with paper liners.
2. In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth. Pour or spoon batter into the prepared pan.
3. Bake for 30 to 40 minutes in the preheated oven. For cupcakes, bake 20 to 25 minutes. Cake is done when it springs back to the touch.

Refreshing Cake (as named by Kelsey)

• 1 box white cake mix
• 2 (8oz) pkgs. cream cheese
• 2 cups cool Whip
• 2 cups powdered sugar
• 2 pkgs Danish Dessert
• 2 lb strawberries

***recipe makes two 9x13 cake pans

Grease and flour two (9x13) pans. Mix white cake mix according to directions on box. Split white cake mix batter evenly into 9x13 pans. Cook for approximately 15 minutes (toothpick will come out clean). Let them cool completely. Cream together cream cheese, Cool Whip, and powdered sugar. Spread over both cakes after they have cooled. Make sure they are well covered to the edge. Slice up strawberrries.

Use the tangy Danish pudding instructions on the back of the Danish dessert box. Cool mostly, then stir in strawberries. Pour evenly over both pans. Chill for 4 hours before serving. Keep cakes refrigerated.

Best Ever Chocolate Frosting, from Wilton.com

This is seriously the best chocolate frosting ever. It is the icing recommended for the monkey cupcakes Kim and Debbie made for Ethan's birthday. I had leftovers, and it is sitting in my fridge. It makes the perfect graham cracker cookie, too! Said cookies are best after sitting in the freezer for awhile. Yum. I'm going to make some right now!

Chocolate Buttercream Icing

Like our White Buttercream, this Chocolate Buttercream Icing can be easily adapted for decorating or spreading—make thicker or thinner by following our tips.

Source: 2003 Yearbook

Ingredients:

• 1/2 cup solid vegetable shortening
• 1/2 cup (1 stick) butter or margarine, softened
• 3/4 cup cocoa or three 1 oz. unsweetened chocolate squares, melted
• 1 teaspoon clear vanilla extract
• 4 cups sifted confectioners' sugar (approximately 1 lb.)
• 3-4 tablespoons milk

Makes: About 3 cups of icing.

instructions

Stiff Consistency: In large bowl, cream shortening and butter with electric mixer. Add cocoa and vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

Chocolate Mocha Icing: Substitute cold brewed strong coffee for milk in Chocolate Buttercream recipe.

Darker Chocolate Icing: Add an additional 1/4 cup cocoa (or one additional 1 oz. square unsweetened chocolate, melted) and 1 additional tablespoon milk to Chocolate Buttercream Icing.

For Thin (Spreading) Consistency Icing: Add 3-4 tablespoons light corn syrup, water or milk.

Glazed Carrots & Peas

From "The Essential Mormon Cookbook" by Julie Badger Jensen, page 29.



Glazed Carrots & Peas

• 8 carrots, cut on bias, 1/2-inch thick (I used big carrots, and there wasn't enough glaze, so I'd stick with medium-sized carrots, or only 4-5 big carrots)
• 1 T. sugar
• 1 t. cornstarch
• 1/4 c. orange juice
• 2 T. butter
• 1 (10-ounce) bag frozen peas
• salt to taste

Cook carrots in small amount of water for about 8 minutes, until tender but firm. (I used a large frying pan, I'm sure a saucepan would work as well). Drain carrots. Sprinkle with sugar and cornstarch. Add orange juice and butter. Stir over low heat until thickened. Prepare peas according to package directions, being careful not to overcook. Mix together with carrots. Salt to taste. Makes 6-8 servings.

Caramel-Chocolate Oat Squares

From Claire Webb's "Fullmer Family Cookbook" page 211.

This is pure yumminess and made entirely in the microwave. It is a fast and hugely popular "finger food" treat for showers and parties. I made it for my own baby shower once. LOL.


Caramel-Chocolate Oat Squares

3/4 c. butter or margarine
1 1/4 c. flour
1 1/4 c. oats
3/4 c. packed brown sugar
1/2 t. baking soda
1/4 t. salt

24 caramels
1/4 c. milk

1 c. semi-sweet chocolate chips (milk chocolate works well too)
1/2 c. chopped walnuts (I use pecans, and they're yummy)

In a microwave-safe bowl, heat butter, uncovered, on high for 30-45 seconds or until softened. Combine flour, oats, brown sugar, baking soda and salt; stir into butter until blended. Set a third of the mixture aside for topping. Press remaining mixture into an 8-inch square microwave-safe dish (I also use the small rectangular Pyrex). Cook, uncovered, on high for 2-3 minutes or until crust is raised and set (crust will be uneven), rotating half turn after each minute (obviously if your microwave rotates as it cooks, you don't have to manually rotate). In a 1-quart microwave-safe dish, heat the caramels and milk, uncovered, on high for 3-4 minutes or until melted and smooth, stirring every minute. Sprinkle chip and nuts, if desired, over crust. Pour caramel mixture over all. Sprinkle with reserved oat mixture; press down lightly. Microwave, uncovered on high for 3-4 minutes or until the caramel is bubbly, rotating a quarter turn every minute. Cool before cutting.

These also make a great bottom for Pazooki if you cut them while they are still warm and put ice cream on top. Mmmm...

Pecan Pie Bars

1 pkg. yellow cake mix
5 large eggs
1/3 cup oil
1 cup corn syrup
1 cup sugar
1/4 cup melted butter
2 cups chopped pecans

• preheat over 350
• grease 9 x 13 pan (with spray or just shortening-- no flour)
• mix cake mix, 1 egg, and oil until crumbly
• press into pan
• bake for 20 minutes
• mix remaining eggs, corn syrup, butter, and sugar on medium speed until mixed
• add pecans
• pour over top of crust
• bake for 40 to 45 minutes or until filling is set
• cool before cutting