Breadsticks

 Breadstick Dough Ingredients:

1 cup warm water (105 degrees)

2 tsp active dry yeast

1 Tbsp honey

2 Tbsp salted butter melted

2 Tbsp olive oil

1 tsp sea salt

3 to 3 1/4 cups flour

Topping:

2 Tbsp salted butter

1/2 tsp fine sea salt

1/2 tsp garlic powder

Optional add tsp Italian seasoning 

Directions:

Make the garlic salt topping

1. Combined the sea salt and garlic powder in a small bowl, set aside 

Make the Dough:

1. In the bowl of a standing mixer fitted with the dough hook, combine water, honey and yeast and let sit until foamy (5-10 minutes). 

2. Add olive oil and melted butter to proofed yeast mixture

3. Add 2 cups and sea salt to the wet mixture and stir until combined 

4. Add additional 1 cup flour and stir until incorporated. If necessary, add up to 1/4 cup additional flour until the dough is smooth and only slightly tacky

5. Knead until dough is smooth and soft

6. Transfer the dough to a large bowl, cover with damp towel and let rise in a warm place until doubled (about 1 hour)

Form the Breadsticks

1. Line two baking sheets with parchment paper or silicone baking mats

2. Divide into 10 equal pieces

3. Roll each portion of dough out into a 10” long cylinder

4. Put on 2 baking sheets (5 on each)

5. Loosely cover with damp towel let the breadstick rise until puffed/doubled (30-60 minutes) 

Bake the breadsticks 

1. Once the dough begins to rise, preheat the oven to 400 degrees F

2. Bake at 400 degrees for 11-13 minutes or until the breadsticks are lightly browned 

3. Remove the oven and immediately brush each breadstick with butter, then sprinkle with garlic salt mixture 

4. Serve Warm

Crepes

 

• 2 eggs

• 1 cup milk, or more if needed

• 2 Tablespoons sugar (or none, if using for savory dish)

• 2 pinches salt

• 1 cup all-purpose flour (American)

• 2 Tablespoons melted butter

• Extra melted butter for brushing on pan

Whisk together the eggs, milk, salt & sugar (if using). Then add the flour, little by little. Add the melted butter and whisk until the batter is smooth. Let it sit (covered) for 30 mins before making the crepes. If the batter is too thick, add a teeny bit more milk to thin.

Alfredo Sauce

1/2 stick butter (you can use margarine, but I think butter makes it taste better)

2 cups whipping cream

Salt and pepper (I shake them each like 5-6 times into the pan)

2 tsp garlic powder

2 tsp onion powder

Just the smallest dash of cayenne pepper (you don't have to put this in, but I do (and I mean really tiny, like a small dot worth). It's small enough that it doesn't make it spicy at all but the recipe the I based this on had it in and I've done it ever since)

A little over 1/2 cup of Parmesan cheese

1. Melt the butter and mix all the spices into the pan.

2. Add whipping cream and bring to a boil. Be careful because it will easily boil over. Medium-high heat is fine (Whipping cream works different from milk so it doesn't burn as easily)

3. I let it simmer (on medium-low heat), uncovered, about ten minutes. It's usually boiling at the same time that I'm cooking the noodles. About five minutes before the noodles are done, add in the cheese. (So, in total, it should have been simmering for about 15 minutes)


Share By: Natalie

Zucchini Bread

4 Cups coarsely shredded zucchini
3 Cups Flour
2 1/2 Cups Sugar
1 1/4 Cups Vegetable Oil
4 Eggs, beaten
1 Tbsp & 1 tsp Vanilla
1 Tbsp Cinnamon
1 1/2 tsp Salt
1 1/2 tsp Baking Soda
1/2 tsp Baking Powder
1 Cup Chopped Nuts, optional

Heat oven to 325F. Generously grease bottoms only of 2-9x5x3" pans. Blend all ingredients on low speed 1 minute, scraping bowl constantly. Beat on medium speed 1 minute. Pour into pans. Bake 50 minutes to 1 hour. Test with a toothpick. Cool 10 minutes and remove from pans. (Keep rind on Zucchini)

Share By: Mom

Cafe Rio Lime Cilantro Rice

2 Tablespoons Butter
Pepper to taste
1 1/4 cups rice
Juice and zest from 2 small limes
2 1/4 cups chicken broth
2 Tablespoons cilantro
3/4 teaspoons salt
1/4 teaspoons cumin

In a skillet melt butter with rice. Add liquid and other ingredients. Bring to a boil, reduce heat,  cover and cook for 20 minutes or until rice is done.

Cafe Rio Creamy Tomatillo Dressing

1 packet buttermilk ranch dressing
1 cup Mayo
1 cup buttermilk
1 bunch cilantro
2 tomatillos, husked
1 jalapeño, take the rib and seeds out
Garlic powder, a few shakes
Juice from one lime

Blend mayo, buttermilk, dressing mix and garlic in a blender until blended and smooth. Dice up cilantro, tomatillos, and jalapeño and put into blender. Juice the lime and put juice in blender. Blend all ingredients until smooth and creamy. Chill for at least 30 minutes before serving.

Shared By: Natalie

Cilantro-Lime Vinaigrette Dressing

3 Tbsp vegetable oil

3 Tbsp olive oil
1/4 c. fresh chopped cilantro
2 Tbsp lime juice
2 cloves minced garlic
1 tsp sugar
1 Tbsp vinegar
1 small jalapeño, seeded & diced
Combine in blender or food processor.

Cafe Rio Pulled Pork

10 Minutes to Prepare

Ingredients:
31/2-4 lb pork roast
2 Tb brown sugar
1 tsp red cayenne pepper
2 tsp cumin
1 tsp salt
1 can coke
1 cup chicken broth
2 cloves garlic, minced
4 small onions, chopped
1 cup brown sugar

Directions:

Night before: Mix together brown sugar, cayenne, cumin, and salt. Rub on roast. Put in crock pot on LOW all night.

Next morning: Add coke, chicken broth, garlic and onions. Keep on LOW until ready to serve. About 1 hour before serving, shred roast and add 1 cup brown sugar. Use in salads, tacos, or burritos.

Serves 12

Scotcheroos

Ingredients:

1 c. corn syrup
1 c. peanut butter
1 (6 oz.) pkg. chocolate chips
1 c. sugar
6 c. Rice Krispies
1 (6 oz.) pkg. butterscotch chips

Directions:
In large saucepan, cook corn syrup and sugar over medium heat, stirring frequently, until mixture begins to boil. Remove from heat. Stir in peanut butter. Mix in cereal.Press in buttered 9x13 pan. Melt over hot (not boiling) water chocolate chips and butterscotch chips, stirring constantly until smooth. Spread over cereal mixture. Chill until firm, about 15 minutes.

Share By: Natalie

Chicken Enchilada

 

Ingredients:

Chicken pieces (2-3 breasts)

1 can of cream of chicken soup

1 can of green chiles

1/2 cup milk
1 cup sour cream
Cumin (like one or two teaspoons)
salt and pepper
Tortillas
Cheddar cheese

Directions:

Cook chicken.  Mix together all the other stuff.  Fill tortillas and bake at 350 for about 40 minutes.  Rip tortillas into pieces and mix all together for casserole style.  Same baking.  I would not put the cheese on until about 5-10 minutes before end of cooking time.

Share By: Natalie

Candy Bar Salad

Ingredients:

1-1/2 cups cold 2% milk

1 package (3.4 ounces) instant vanilla pudding mix

1 carton (8 ounces) frozen whipped topping, thawed

4 large apples, chopped (about 6 cups)

4 Snickers candy bars (2.07 ounces each), cut into 1/2-inch pieces

Directions:

In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in whipped topping. Fold in apples and candy bars. Refrigerate until serving. Yield: 12 servings (3/4 cup each).

Share By: Natalie

Strawberry Spinach and Cashew Salad

Ingredients:

spinach leaves
romaine salad bag
strawberries cashew nuts
grated Swiss cheese
craisins

Directions:
Add all ingredients and toss

Dressing:
1/2 cup sugar
1/3 cup lemon juice
2 tsp. chopped onion
1 Tbsp. poppy seed
1 tsp. Dijon mustard
1/2 tsp. salt
1/4 cup canola or olive oil

Directions:
Mix all ingredients together in blender

Note:
Leave dressing on side or add at the last minute.

Share By: Natalie

Olive Garden Style Salad

Ingredients:

1 head of iceberg lettuce chopped
1 can olives
1 bag of large croutons
Parmesan cheese
1/2 bottle of Bernstein's restaurant Italian dressing
cracked pepper to taste
1 red onion

Directions:
Add of ingredients and toss

Share By: Natalie

Strawberry Fluff Salad

Ingredients:

1 Container of Vanilla Yogurt
2 boxes of white chocolate pudding
3 containers of strawberries
16 oz cool whip

Directions:
1. Cut up strawberries in bite size pieces
2. Mix cool whip and yogurt together
3. Stir in pudding one box at a time
4. Stir in strawberries

Share By: Natalie

Chili

Ingredients:

• 1 lb. lean ground beef or ground turkey
• 1 medium onion, chopped
• 1 large green bell pepper, chopped
• 2 tablespoons garlic 
• 16 oz. chicken broth
• 1 1/2 tablespoons chili powder
• 2 tablespoons ground cumin
• 1 teaspoon onion power
• 2 tablespoons grill seasoning (steak, hamburger or chicken grill seasonings)
• 2 can of tomato paste
• 2 cans of diced tomatoes
• 1 can of black beans
• 1 can of white beans (navy, or great northern work great)
• 2 can of light red kidney beans
• 2 tablespoons corn meal
• 6 tablespoons of fresh cilantro
• 3 tablespoons honey
• salt/pepper

Directions:

Brown hamburger meat.  Add garlic and onion and cook until fragrant.  Mix all ingredients together and cook on low for 5-6 hours in a crock pot.

Shared By: 

Natalie

Angus Roast Beef Mini Sandwich Trio

Ingredients:

One Loaf of Potato Rosemary Bread
1 pound of Angus Roast Beef
Olive Oil, as needed
10 tsp. Formaggio Trip (Parmesan, Asiago, Romano) shredded
5 tsp. Sweet Onion Dressing
10 tsp. Crumbled Danish Blue Cheese with Cranberries
2 1/2 tsp. Dijon Mustard
2 1/2 oz Provolone, sliced
5 tsp. Cream Balsamic Vinaigrette
5 tsp. Red Peppers, small dice

Directions:

1. Pre-heat broiler on oven to High. Brush sliced bread with small amount of olive oil and place on baing sheet oiled side up. Place into oven and broil for 20 to 30 seconds our until bread browns. Remove from oven and set aside. Once cool, split bread slices into 3 groups.

2. On the first group, place 1 ounce of roast beed onto the toasted side of bread. Drizzle 1 tsp. of sweet onion dressing over the beef, top with 2 tsp. of formaggio trio cheese blend and place onto baking sheet.

3. On the second group, spread 1/2 tsp. dijon mustard onto each slice of bread (toasted side), add 1 ounce roast beef and top woth 2 tsp. of crumbled blue cheese. Place on baking sheet.

4. On the third group, place 1 ounce of roast beef onto the toasted side of the sliced bread. Drizzle 1 tsp. creamy balsamic dressing over the beef and top with 1/2 ounce of provolone cheese. Place onto baking sheet.

5. Place mini sadiches under the broiler for 30 seconds or until cheese melts. Remove from overn and top sanwiches with 1 tsp, of dices roasted red peppers. Refrigerate any leftovers.

Shared By: Natalie

Yummy Honey Chicken Kabobs

Ingredients

• 1/4 cup vegetable oil
• 1/3 cup honey
• 1/3 cup soy sauce
• 1/4 teaspoon ground black pepper
• 8 skinless, boneless chicken breast halves - cut into 1 inch cubes
• 2 cloves garlic
• 5 small onions, cut into 2 inch pieces
• 2 red bell peppers, cut into 2 inch pieces
• skewers

Directions

1. In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours (the longer the better).
2. Preheat the grill for high heat.
3. Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto the skewers.
4. Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently. 

Shared By: Natalie              

Zucchini Oven Chips

4 cup dry breadcrumbs

1/4 cup (1 ounce) grated fresh Parmesan cheese

1/4 teaspoon seasoned salt

1/4 teaspoon garlic powder

1/8 teaspoon freshly ground black pepper

2 tablespoons fat-free milk

2 1/2 cups (1/4-inch-thick) slices zucchini (about 2 small)

Cooking spray

Preheat oven to 425°.
Combine first 5 ingredients in a medium bowl, stirring with a whisk. Place milk in a shallow bowl. Dip zucchini slices in milk, and dredge in breadcrumb mixture. Place coated slices on an ovenproof wire rack coated with cooking spray; place rack on a baking sheet. Bake at 425° for 30 minutes or until browned and crisp. Serve immediately.

Share By: Natalie

Breakfast Cake

1 cup sugar
1 cup margarine
2 unbeaten eggs
2 teaspoons vanilla
1 tablespoon vinegar in 1 cup milk
2 1/2 cups flours
1 teaspoon soda
1 teaspoon salt

Cream sugar, margarine, eggs; add vanilla. Mix 1 tablespoon vinegar in 1 cup milk and add alternating with flour, soda, and salt. Spread half of dough in a large greased pan. Sprinkle half topping and cover with rest of dough. Sprinkle rest of topping and optional chopped nuts over top. Bake 35 minutes at 350 degrees.

Topping:
1/4 cup white sugar
3 teaspoons cinnamon
1/3 cup brown sugar

Share By: Natalie

Martha Stewart's Mac and Cheese

8 TB (1 Stick) unsalted butter, plus more for casserole
6 slices good white bread, crusts removed, torn into ¼ to ½ inch pieces
5 ½ c. milk
½ c all purpose flour
2 tsp. salt, plus more for water ¼ tsp.
freshly grated nutmeg
¼ tsp. freshly ground black pepper
¼ tsp cayenne pepper
4 ½ c (about 18 oz) grated sharp white cheddar cheese (I have used yellow)
2 c. (about 8 oz) grated Gruyere or 1 ¼ c (a bout 5 oz) grated Pecorino Romano cheese
1 lb. elbow macaroni  

1. Preheat oven to 375 degrees.  Butter a 3-quart casserole dish; set aside.  Place bread in a medium bowl. In a small saucepan over medium heat, melt 2 TB butter.  Pour melted butter into the bowl with the bread; toss.  Set the bread crumbs aside.  
2.  Warm milk in a saucepan over medium heat.  Melt remain butter in a high-sided skillet over medium heat.  When butter bubbles, add flour.  Cook, whisking, I min.  
3. While whisking, add hot milk a little at a time to keep mixture smooth.  Continue cooking, whisking constantly, until mixture bubbles and thickens, 8-12 mins.  
4.  Remove pan from heat.  Sir in salt, nutmeg, peppers, 3 cups cheddar cheese, and 1 ½ c Gruyere (or 1 c Pecorino romano); set the cheese sauce aside.  
5.  Cover a large pot of salted water and bring to a boil.  Cook the macaroni until the outside of the pasta is cooked and the inside is underdone 2-3 minutes.  Transfer the macaroni to a colander, rinse under cold running water, and drain well.  Stir the macaroni into the reserved cheese sauce.  
6.  Pour mixture into prepared dish.  Sprinkle remaining cheddar and Gruyere (or Pecorino) and bread crumbs over top.  Bake until golden, about 30 mins.

Share By: Mom