Pizza Factory Breadsticks

Ingredients

1 Tbsp. yeast

2 Tbsp. sugar

1 1/2 c. warm water

1 Tbsp. oil

1 tsp salt

3 1/2 c. flour 

3/4 c. melted butter, divided

3/8 tsp. garlic salt

1/2 tsp. dried rosemary

1 Tbsp Parmesan cheese

8 one-quarter inch wooden dowels, cut into 18″ lengths (get these from a craft store)

or 8- 12″ skewers.  (I used the skewers because it’s what I had)

Instructions

In a bowl mix the yeast, sugar, and warm water together and let sit for 2-3 minutes until foamy.  

Add oil, salt, and flour and either knead by hand or using dough hook for about 5 minutes.  (If dough seems too sticky add an extra tbsp or two of flour).  

Remove dough and spray the bowl with Pam or lightly coat with olive oil.  Place dough back in the bowl turning once to coat, then cover with a towel and let rise until doubled.  (About one hr) 

Divide dough into 8 equal parts (about 4 oz each).  Lightly cover your hands with flour and roll each part into a 16-18 inch long snack (as pictured above).  

Moisten the skewer or dowel with water at the top where you will start wrapping the dough.  Wrap the dough around the skewer or dowel down to the bottom. Moisten the skewer where the breadstick will end as well.  ( Leave about 1/4 of an inch at the top and bottom if using the skewers, and about 1/4 of an inch at the top and 5 inches at the bottom if using the longer wooden dowels. )

Hang skewers over the edge of a 9×13 inch pan (like pictured above).  Let rise until doubled again. 

Brush with 1/4 cup melted butter.  Bake at 375 for 15-20 minutes or until golden.  

Meanwhile, combine remaining 1/2 cup melted butter, garlic salt, rosemary, and Parmesan cheese.  

Immediately brush seasoned butter mix on breadsticks when they come out of the oven.

Mint Cream Dessert

Festive Mint Cream Dessert Recipe

from taste of home

Ingredients

• 3/4 cup butter, divided
• 1 package (16 ounces) chocolate cream-filled sandwich cookies, crushed
• 8 cups mint chocolate chip ice cream, softened
• 1-1/2 cups milk chocolate chips
• 1 cup confectioners' sugar
• 3/4 cup evaporated milk
• 1 carton (16 ounces) frozen whipped topping, thawed
• Chocolate syrup and red and green sprinkles, optional

Directions

1. In a microwave, melt 1/2 cup butter. Stir in cookie crumbs. Press into a 13-in. x 9-in. dish. Freeze for 30 minutes or until firm. Spread ice cream over crust; return to the freezer until firm.
2. In a large saucepan, combine chocolate chips, confectioners' sugar, milk and remaining butter. Bring to a boil, stirring frequently. Cook and stir for 3-5 minutes or until thickened. Cool to room temperature. When cool, spread over ice cream; return to freezer until firm.
3. Spread whipped topping over ice cream (dish will be full). Cover and freeze for until firm or overnight.
4. Remove from the freezer 15-20 minutes before serving. If desired, drizzle with chocolate syrup and top with sprinkles.Yield: 24 servings.

notes:  I put some crushed up Oreo chunks on top of the cool whip along with some broken up Andie's mints.  yum!

Ann White

Starbucks' Caramel Apple Cider

Ingredients:

-Cinnamon syrup, just a few squirts (sold in stores)

-Treetop premium apple juice

-Whipped cream

-caramel syrup

Directions:

1. Blend cinnamon syrup with apple juice and heat up.

2. Top with whipped cream and caramel syrup!

Emmalee Oct 20013

Fall Pumpkin Dip

Fall Pumkin Dip

Ingredients:

-15oz can of pumpkin

-5 oz pkg of instant vanilla pudding (just the powder, do not make the pudding)

-16 oz container of cool whip
-small pumpkin
-1/2 TBS pumpkin pie spice
-1/2 TBS cinnamon

Directions:
1.  Mix pumpkin, dry pudding, cool whip and pumpkin pie spice together (by hand) in a large bowl.
2.  Chill for several hours before serving.  Meanwhile, carve your pumpkin!
3.  Fill pumpkin with mix. Sprinkle with cinnamon. Serve with apples, cookies, or crackers.

Emmalee Nov 2013

PUMPKIN PIE CAKE DESSERT....ALWAYS 33 :)

CRUST
1 reg. size pkg. yellow cake mix
1/2 cup melted butter
1 egg

*grease bottom only of a 9x13 pan. Empty mix into bowl and measure out 3/4 cup and put aside for topping. Add melted butter and beaten egg to cake mix in bowl. Thoroughly mix and put into pan.

FILLING
3 eggs
2/3 cup evaporated milk
1 (29 oz.) can pumpkin
1/2 cup white sugar
1/4 cup brown sugar
1/2 tsp. vanilla
1 1/2 tsp. cinnamon

*prepare filling by beating 3 eggs slightly, adding milk and then the remaining ingredients. when smooth our over crust.

TOPPING
3/4 cup reserved cake mix
1/4 cup sugar
1/4 cup butter
nuts (opt)

*prepare topping by cutting together the ingredients and then sprinkle over filling. Bake at 325 degrees for 70 min. or until knife blade inserted near the center comes out clean.
served with whipped cream

Geraldine Nov 2013

Alfredo Spaghetti Squash

Alfredo Spaghetti Squash

1 spaghetti squash

1 Tbsp. butter

3 cloves garlic, finely minced

2 Tbsp. white whole flour

 1 cup milk

1 Tbsp. cream cheese

1 cup grated melty cheese (I used Parmesan with a little mozzarella

1/4 cup grated mozzarella or Parmesan, for topping

*Bake your spaghetti squash.  Use a fork to break up squash inside of the squash casing.  In a small sauce pan over medium heat, melt the butter.  Whisk in the garlic and cook for 1 minute until fragrant.  Whisk in the flour until combined.  Slowly whisk in the milk until combined and no longer has lumps.  Still over the heat, whisk in the cream cheese.  Remove from the heat and whisk in the cheese until melted.  Evenly distribute the sauce to both of the spaghetti squash halves and stir.  Top with the remaining cheese and place under a broiler for a minute or two until light brown.  Serve immediately.  Can garnish with parsley of red pepper flakes or hot sauce.

 * To bake your spaghetti squash preheat oven to 375 degrees.  Cut the squash in half; scoop out the seeds.  In a baking dish, place the halves face down and fill with 1/2 inch of water.  Bake for 45 minutes.  Turn the squash face up and bake for another 15 minutes or until tender when poked with a fork.   

Tiffany

2013

Martha Stewart's Baked Eggplant Parmesan

Eggplant Parmesan

serves 8

2 large eggs

3/4 cup plain breadcrumbs (I love panko)

3/4 cup finely grated Parmesan cheese, plus 2 T. for topping

1 tsp. dried oregano

1/2 tsp. dried basil

salt and pepper

2 large eggplants, peeled and sliced into 1/4 inch rounds

6 cups tomato sauce (spaghetti sauce)

1 1/2 cup shredded mozzarella cheese

1. Preheat oven to 375 degrees.  Spray baking sheet with olive oil spray.  Set aside.  In a wide, shallow bowl, whisk together eggs and 2 T. water.  In another bowl, combine breadcrumbs, 3/4 cup Parmesan, oregano, basil, and salt and pepper to taste.  

2.  Dip eggplant slices in egg mixture.  Let excess drip off, then dredge in breadcrumb mixture, coating well; place on baking sheets.  Bake until golden brown on bottom, 25-30 minutes.  Turn slices; continue baking until browned on the other side, 25-30 minutes more.  Remove from oven;  raise oven heat to 400 degrees.

3.  Spread 2 cups sauce in a 9x13 baking dish.  Arrange half the eggplant in dish; cover with 2 cups sauce, then 1/2 cup mozzarella.  Repeat with remaining eggplant, sauce, and mozzarella; sprinkle with remaining 2 T. Parmesan.  Bake until sauce is bubbling and cheese is melted, 15-20 minutes.  Let stand 5 minutes before serving.  Serve with spaghetti noodles!

NOTES:  When I've made this, I cooked the eggplant in a 9x13 pan.  I just used one eggplant.  When I took it out of the oven, I just added the sauce to that same pan.  I lifted up the eggplants, and put sauce under them, and then on top as directed.  I only did one layer.  :)

Ann White
November 2013