cheese breadsticks...

2-2-1/2 cups flour 

1 Tablespoon sugar 

1 packet yeast (2 1/4 tsp)

3/4 tsp salt 

3/4 cup water 

2 tsp extra virgin olive oil 

1 egg white 

Topping:

3 Tbsp melted butter 

Garlic salt 

2 cups mozzarella cheese, shredded 

Chopped parsley, optional 

In a large mixing bowl, combine 1 cup flour, sugar, yeast and salt. Stir until blended. In a small microwave-safe bowl, combine water and olive oil. Microwave on HIGH in 15 second increments until very warm but not hot to the touch. Add the water/oil mixture to flour mixture. Add egg white.

Mix on medium speed for 2 minutes, scraping bowl occasionally. Add 1/2 cup flour; beat an additional 2 minutes on high speed. Stir in just enough remaining flour so that the dough forms into a ball.

Knead on lightly floured surface (or with kneading hook in mixer) until smooth and elastic and springs back when lightly pressed with 2 fingers, about 6-8 minutes. Cover with a towel; let rest for 10 minutes.

Preheat oven to 450 degrees.

Meanwhile grease a baking sheet. Press dough into pan. Cover with a towel, let rise in a warm place until almost double in size, about 20 minutes.

Brush dough with melted butter. Sprinkle with garlic salt and cheese. Sprinkle on parsley.

Bake for 11-15 minutes or until golden brown. Use pizza cutter to cut into breadsticks.

If you think you can't make bread, think again. These could not be easier and will make you feel like a baking rock star! These are perfect with soup, pasta, etc. 

delicious dinner rolls...

1 1/2 cups warm water

1 Tbsp yeast

3 Tbsp sugar

1 tsp salt

4 Tbsp butter; room temp

4 cups flour

In a large mixing bowl dissolve yeast in warm water with the sugar. Add salt, butter and 3 cups of flour. Mix until smooth. Add enough remaining flour to make a soft dough, adding more flour if needed. Dough will be soft and a little on the sticky side. Knead by hand or in mixer with the dough hook until smooth and elastic. Place in a greased bowl, turning once to coat the top. Cover and let rise in a warm place until double in size; about 45 min to 1 hour.

Punch dough down. Using a 1/3 cup measuring cup, measure out dough for 12 rolls. Shape each into a ball (flour cup and hands if necessary). Place in a greased 9x13 pan. Cover and let rise until double in size; about 30-35 min.

Bake in a preheated 375 degree oven for 15-20 min or until tops are golden brown. Spread a little butter on top of warm rolls.

This could not have been easier. The dough whips up quickly. Depending of the warmth of your house they will rise quickly, as well. I cheated a little on the second rise and put them in a warm oven. It only took about 15 min for them to rise. Bonus!

My kids said I could make them every day and they would never get tired of them. 'Nuff said.

basics...homemade bread

2 cups lukewarm water

1-2 Tbsp sugar

1 Tbsp yeast

5-6 cups flour

2 tsp salt

1-2 Tbsp softened butter

Pour warm water into the bowl of an electric mixer. Add sugar. Sprinkle in yeast. Do not stir. Let sit about 10 min until yeast is dissolved and bubbly. Add 5 cups of flour, salt and butter. Mix until combined. Knead, adding 1/2 -1 cup more flour if necessary. Shape dough into a ball, cover and let rise until double in size (1-3 hours depending on warmth of location). Punch dough down and divide into two equal pieces and place into greased loaf pans. Cover and let rise again until double. Bake at 350 degrees for 35-40 min. Remove from oven, let sit in pans for a few minutes. Take yummy warm bread out of pans and smother with butter and honey or jam or cinnamon sugar, etc.

Oh my, oh my. I have to say in the world of homemade bread it doesn't get much better than this. It is easy, relatively quick and so, so good. I got this delicious recipe from my friend, Christie. For a much better (and more entertaining) tutorial click here. Thanks girl...you really know how to speak my language.

{the BEST} cornbread...

2 1/2 cups Bisquick baking mix
3/4 tsp baking powder
1 cup cornmeal
3/4 cup sugar
3 eggs, beaten
1 1/2 cups milk
1 cup butter, melted

Preheat oven to 350 degrees .
Place all dry ingredients into a large bowl. Add the eggs, milk and melted butter. Mix with a large wooden spoon or spatula, just until the dry ingredients are incorporated into the wet ingredients.
Pour into a greased 9x13 pan. Bake for 30 minutes, or until toothpick inserted in center of pan comes out clean.

I absolutely LOVE cornbread. I love, love, love cornbread. This is my favorite recipe ever. I'm sure the melted butter has NOTHING to do with that. Shut up. It's to die for. This is a cross between cake and cornbread. YUM. Next time I will have to cut the recipe in half so I can't keep sticking my fingers into it for the next two days after making it. I am actually surprised it lasted that long. Make it.

Recipe from A Bountiful Kitchen.

(24 servings: 3 pts each)

popovers...

1 1/2 Tbsp butter, melted, plus softened butter for greasing pans
1 1/2 cups flour
3/4 teaspoon salt
3 large eggs, at room temperature
1 1/2 cups milk, at room temperature

Preheat the oven to 425 degrees .
Generously grease popover pans with softened butter. You’ll need enough pans to make 12 popovers. Place the pans in the oven for exactly 2 minutes to preheat. Meanwhile, whisk together the flour, salt, eggs, milk, and melted butter until smooth. The batter will be thin. Fill the popover pans half full and bake for exactly 30 minutes. DO NOT PEEK.

I have always wanted to try to make these. I was a little put-off at first that I needed to buy a special pan...especially after a lengthy search and no time to head to the baking supply store...I got lucky and happened upon a popover pan at Target (of all places) for $11. Score! Popovers can seem a little daunting, but this is just one where the recipe needs to be followed EXACTLY, and I promise it will turn out. This is another fabulous Ina Garten specialty. They were a nice change from bread or rolls, and perfect for a special occasion.

{light} broccoli cheese soup & corn bread...

2 tsp olive oil
1/2 cup onion, minced
16 oz frozen chopped broccoli
29 oz canned chicken broth
4 oz Kraft Velveeta Light Reduced-Fat cheese, cut into cubes
1/2 cup fat-free skim milk
1/2 tsp garlic powder

1 tsp salt
1/2 cup water
1/4 cup cornstarch

Heat oil in a large saucepan over medium-high heat. Add onion and cook 3 minutes, until soft. Add broccoli and broth and bring to a boil; reduce heat to medium and simmer 3 minutes, until broccoli is tender.
Reduce heat to low, add cheese and stir until cheese melts; stir in milk and garlic powder.
Whisk together water and cornstarch. Add mixture to pan and simmer 2 minutes, until thick.

(1 1/2 cups 4 pts)

{light} cornbread

1 cup cornmeal
1 cup flour
2 tsp baking powder
3/4 tsp salt
1/2 tsp baking soda
14 3/4 oz cream-style corn, canned
1/2 cup buttermilk
2 large egg white(s)
2 tsp canola oil

Preheat oven to 400ºF. Coat an 8-inch square cake pan with cooking spray.
Combine cornmeal, flour, baking powder, salt and baking soda in a large bowl. Mix well with a fork, then make a well in the center; set aside.
Combine creamed corn, buttermilk, egg whites and oil in a medium bowl; mix until blended. Fold mixture into dry ingredients; mix until blended. Pour batter into prepared pan and smooth the top.Bake until a wooden pick inserted near the center comes out clean, about 20 minutes. Serves 8.

(3 pts)

Good, good dinner. This soup, being light, did not sacrifice taste or creaminess at all. It really hits the spot on a cold day. The corn bread...good, but a little bland. It was very, very moist, but needed just a little sugar (2-3 tsp).

banana bread...

Banana Bread (recipe from the Joy of Cooking)

1 1/3 cups flour

3/4 tsp salt

1/2 tsp baking soda

1/4 tsp baking powder

5 1/3 Tbsp butter; room temp

2/3 cup sugar

2 large eggs; lightly beaten

1 cup mashed very ripe bananas

1/2 cup coarsely chopped walnuts or pecans (optional)

Preheat oven to 350 degrees. Grease an 8 1/2 x 4 1/2 in. loaf pan (or three mini loaf pans). Whisk dry ingredients together thoroughly. In a large bowl, beat butter and sugar on high speed, about 2-3 minutes. Beat in the flour mixture until blended and the consistency of brown sugar. Gradually beat in eggs. Fold in bananas & nuts. Bake until a toothpick inserted in the middle comes out clean, 50-60 min. for large pan; 25-30 for small pans. Let cool in the pan (s) on a rack for 5-10 min before unmolding to cool completely on rack.

When life gives you overripe bananas, or when your kids decide they don't like bananas in their true form anymore...make banana bread & they will DEVOUR it!

TWD apple cheddar & apple cinnamon scones...

This really is my kind of recipe...simple, delicious, quick...you get where I'm going with this. The original recipe calls for dried apples & cheddar cheese. While those are wonderful on their own, I thought a little cinnamon and nutmeg in place of the cheddar would make a nice sweet option. I was right. I made half with apples and cheddar & half with apples, cinnamon & nutmeg. The apples in both scones are really just a subtle hint of sweetness that really was tasty.

I have made scones many times before, and I found this to be the easiest recipe yet, and with the same wonderful results as other, more time consuming recipes.

Thanks Karina for the excellent choice! For the complete recipe you can visit Karina at The Floured Apron, or for all of Dorie Greenspan's amazing recipe's, her book , Baking: From My Home to Yours would be a fabulous addition to any kitchen!!

pecan crusted french toast...

You MUST, must, must use thick sliced bread...Texas Toast or thick sliced french bread. Using regular bread just does not do this justice.

Finely chopped pecans...mmmmmmm!

getting prepped...

Butter your pan...it's probably not necessary, but seriously, why wouldn't you? You could just spray it, but the butter does give it an amazing flavor.

Get your self some GOOD maple syrup and DIVE IN!!

2 beaten eggs

1/2 cup milk

1/4 tsp vanilla

1/8 tsp ground cinnamon

5 1-inch thick slices of french bread or texas toast

2 cups finely chopped pecans

syrup

In a med size bowl beat together eggs, milk, vanilla & cinnamon. Dip bread into egg mixture, coating both sides (let soak atleast 10 seconds), then dip into chopped pecans, pressing pecans into bread if necessary. Cook on a skillet over med heat about 2-3 min per side. To keep warm, place on single layer on a baking sheet in a 170 degree oven until done cooking all of the french toast (this also helps the egg to cook through, preventing soggy bread!)

We love to have breakfast for dinner at our house. I didn't want to make the usual french toast or pancakes. I had purchased Texas Toast to make some amazing "kicked up" grilled cheese sandwiches (and I still will, I promise), but decided to use it for french toast, instead. I had some pecans leftover from Easter & the wheels started turning...I have to say...I was very pleased with the outcome. Actually, more than pleased...these things are to DIE for! Make some up this weekend for breakfast, you will not be disappointed!

cranberry orange scones...

No "Tuesdays with Dorie" for me this week. I admire the rest of the TWD gang for tackling the "Brioche Raisin Snails"!! Way to go guys! Click here to check out the TWD blogroll for some pretty fabulous takes on this recipe.

My offering this week, instead is another amazing Barefoot Contessa recipe...cranberry orange scones...

4 cups plus 1/4 cup flour

1/4 cup sugar, plus additional for sprinkling

2 Tbsp baking powder

1 tsp salt

2 Tbsp grated orange zest

2 sticks cold butter, diced

5 large eggs, lightly beaten

1 cup cold ½ & ½

1 cup dried cranberries

1 egg beaten with 2 tablespoons water or milk, for egg wash

icing:

1/2 cup powdered sugar, plus 2 tablespoons

4 teaspoons freshly squeezed orange juice

Preheat the oven to 400 degrees F.
In the bowl of an electric mixer, mix 4 cups of flour, 1/4 cup sugar, the baking powder, salt and orange zest. Add the cold butter and mix at the lowest speed until the butter is the size of peas. Combine the eggs and 1/2 & 1/2 , with the mixer on low speed, slowly pour into the flour and butter mixture. Mix until just blended. The dough will look lumpy! Combine the dried cranberries and 1/4 cup of flour, add to the dough, and mix on low speed until blended.
Dump the dough onto a well-floured surface and knead it into a ball. Flour your hands and a rolling pin and roll the dough 3/4-inch thick. You should see small bits of butter in the dough. Keep moving the dough on the floured board so it doesn't stick. Flour a 3-inch round plain or fluted cutter and cut circles of dough. Place the scones on a baking pan lined with parchment paper. Collect the scraps neatly, roll them out, and cut more circles. Brush with egg wash & sprinkle with sugar. Bake 10-15 min, until golden brown. Drizzle with icing when cool.

chicken & rice soup & butter dipped squares...

*chicken & rice soup*

4 chicken breasts, cooked & diced

2 cups cooked rice

3-4 carrots; diced

1-2 stalks celery; diced

1 small onion; diced

2 Tbsp butter

5-6 cups chicken stock

2 cans cream of chicken soup

1 cup sour cream

1 tsp salt

1/2 tsp pepper

(extra stock or water can be added to desired consistency)

Sautee vegetables in butter until tender. Add cooked chicken, cooked rice, chicken stock, salt and pepper. Simmer 30-40 min. Add soup and sour cream and cook 10 min, or until heated through.

*butter dipped squares*

2 cups flour

3 tsp baking powder

1 tsp salt

2 Tbsp sugar

1 cup milk

1/2 cup butter (NO margarine); melted

flour

Place 1 1/2 tsp baking powder and 1/2 tsp salt in a measuring cup. Add flour to measure 1 cup. In a bowl, combine flour mixture, sugar and milk; mix well. Turn onto a floured surface; sprinkle with flour. Pat dough to 1/2 inch thickness. With a sharp knife dipped in flour, cut into 3-in. x 2-in. pieces (approx). Pour butter into an ungreased 9x13 pan. Dip one side of each piece into melted butter. Carefully turn to coat. Bake, uncovered, at 450 degrees for 10 min. or until golden brown.

OK, yummy dinner! For the soup I actually used fat free cream of chicken soup and fat free sour cream...I had to counteract the butter in the bread somehow...Anyways, it was fabulous. I think it would be great with brown rice, too. I got this recipe from my friend, Jennie :), she also suggests making it with wild rice. My kids loved this soup. It makes a lot, but the recipe could be easily cut in half. However, we just had the leftovers the next night...with no complaints!

The bread is a buttery, biscuit-like, crispy edged perfect companion to this or any soup. It comes together really quickly, which is always a bonus! Don't be put off by the baking powder & flour measuring step...this is just a substitute for self-rising flour, which I never have on hand. The dough is really wet and sticky, so don't be afraid to use flour when patting it out on the counter. Also, mine rarely end up looking like squares...you could just cut/slice them any way you like...breadsticks come to mind...

baked penne pasta...& buttery herb bread...

*baked penne pasta*

12 oz penne
1 jar pasta sauce
1 lb ground beef
mozzarella cheese
parmesan cheese

cook pasta for about 6-7 min (so there is still a bite to it), meanwhile brown ground beef. Add pasta sauce. When pasta is done, drain and add to meat sauce. Put in greased 9x13 pan and top with cheese. Cover with foil and bake at 375 degrees for 25 min. Remove foil and bake a few min more.

ok...the real star of this meal is the bread. If you start having chest pains while reading the recipe, that is ok...it's still worth a try! The original recipe called for twice as much butter as I used...I just couldn't bring myself to do it. However, if your thighs are smaller than mine and you don't easily succomb to guilt...go for it.

*buttery herb bread*

1 stick of salted butter
1 loaf of french bread
parsley, thyme, rosemary (fresh and chopped)
use one type of herb, use all, use none, it really is good with or without

cut bread in half, lengthwise. Spread 4 Tbsp of butter on each half (original recipe calls for 8 Tbsp on each half.) Place on baking sheet and bake in oven at 350 degrees for 10-15 min. (The butter should be melted and soaking into the bread...yum, but not too much color on bread.) Then put bread under the broiler for 3-5 min until butter browns and bread is nicely toasted. Sprinkle with herbs (if desired), slice and serve.

OK, seriously, this is soooo good. If it helps, the richness of the butter prevents you from eating too much. Before adding garlic, try it as is. There is something about all of that lucious butter browning that adds plenty of flavor.

Hey, I never said this blog would have light recipes...