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).

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!!!

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.

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
  

Apple Squares

Cut together:

2 1/2 cups flour

1 cup shortening

1 Tbsp sugar

1 tsp salt

Add:

1 egg yolk and enough mild to make 2/3 cup (save the egg white)

• Roll half the dough into a large cookie sheet. Sprinkle with 2 large handfuls of crushed corn flakes (I have used Honey Bunches of Oats the last couple times I've made these because I didn't have any Corn Flakes and they turned out great), 4-6 apples (sliced thinly), 1 cup sugar, and 1 tsp cinnamon (I usually use more than 1 teaspoon cinnamon).
• Roll the other half of the dough out and place on top
• Brush with egg white
• Bake for about 40 minutes at 400 degrees or until golden brown
• Drizzle with powdered sugar frosting

Powdered Sugar Frosting:
1/2 cube butter
1/2 cup milk
1/4 tsp vanilla
Add powdered sugar until desired thickness