Best Of Both Worlds Breadsticks - Mindee W.

Along with our pizza today I decided to double the dough recipe and make bread sticks. I was in the mood for something sweet and savory and this is what we ended up with.

So see ... you can have it all!!!

Savory Half:

1 Tb. olive oil

garlic salt

oregano

Parmesan cheese

1/2 cup pizza sauce

Sweet Half:

1 Tb. melted butter

cinnamon sugar with a pinch of pumpkin pie spice mixed in.

Vanilla Icing:

I kind of eye balled it. It was about 1 cup powdered sugar, 1-1/2 Tb. softened butter, a splash of vanilla and milk to make an icing consistency. I just stirred vigorously with a spoon.

Place dough into pan. Spread one half with melted butter and the other half with olive oil (you could also just do the whole thing in butter). Score the dough, cutting in half and in strips. Let raise for about 30 min. For savory half sprinkle, garlic salt, oregano, and parm. cheese. For sweet half sprinkle on cinnamon sugar. Bake for about 12 min at 400 degrees. Remove to individual plates. In a plastic baggie spoon in vanilla icing. snip off tip. Drizzle on cinnamon sticks that have been cooled but still a little warm. I also reserved about 1/2 cup of pizza sauce to serve with the savory bread sticks. Enjoy!

Freezer Crescent Rolls- Lacee D.

Freezer Crescent Rolls
These are SO easy and amazingly delicious!

TIME: Prep: 30 min. + freezing Bake: 15 min.
Ingredients:
3 teaspoons active dry yeast
2 cups warm water (110° to 115°)
1/2 cup butter, softened
2/3 cup nonfat dry milk powder
1/2 cup sugar
1/2 cup mashed potato flakes
2 eggs
1-1/2 teaspoons salt
6 to 6-1/2 cups all-purpose flour

Directions: In a large bowl, dissolve yeast in warm water. Add the butter, milk powder, sugar, potato flakes, eggs, salt and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough. Turn onto a heavily floured surface; knead 8-10 times. Divide dough in half. Roll each portion into a 12-in. circle; cut each circle into 16 wedges. Roll up wedges from the wide ends and place point side down 2 in. apart on waxed paper-lined baking sheets. Curve ends to form crescents. Cover and freeze. When firm, transfer to a large resealable plastic freezer bag. Freeze for up to 4 weeks. To use frozen rolls: Arrange frozen rolls 2 in. apart on baking sheets coated with cooking spray. Cover and thaw in the refrigerator overnight. Let rise in a warm place for 1 hour or until doubled. Bake at 350° for 15-17 minutes or until golden brown. Serve warm. Yield: 32 rolls.

Clam Chowder - Linda Brindley Chipman

This is a thinner chowder than most I have tasted but the best one I have ever tasted.

4 T. butter
1 large onion, minced
½ cup minced celery
¼ cup finely chopped carrots
2 cloves garlic minced
1 T. flour
¼ teas. Dill weed
6 cups water
4 chicken bouillon cubes
1 teas. Worchestershire sauce
3 cups cubed potatoes ( I used red potatoes and loved them)
¼ teas, black pepper
1 ½ cups of half and half
3 cans chopped clams with juice

Directions:
Heat butter in large skillet over medium heat. Stir in onion, celery, carrots and garlic and cook until soft. Stir in flour and dill weed. Mix in water, bouillon cubes and Worcestershire sauce. Add potatoes and season with black pepper. Cook until potatoes begin to soften, about 10 minutes. Stir in milk and clams with juice. Continue to simmer 15-20 minutes more. I mixed a few more tablespoons of flour with a little cold water and added it here to make it just a little thicker but I like it on the thin side. I love this soup.

Cheddar Biscuits

I made these quick and yummy biscuits the other night and thought they were really good. They taste similar to the biscuits they serve you at Red Lobster.

2 C. bisquick
3/4 C shredded sharp cheddar cheese (I used colby jack)
1/2 C cold water
1/4 C butter
1/2 t. garlic powder
1/2 t. italian seasoning
1 tsp parsley flakes

mix first 3 ingrediants. Roll out on lightly floured board and cut with biscuit ring about 1 inch thick. Place biscuits on ungreased cookie sheet pan. Melt butter and stir in remaining ingrediants. Brush biscuits with butter mixture. Bake 450 degrees for 8-10 min.

Chocolate Chip Zucchini Bread - Lacee D.

1 C. white sugar
1 C. brown sugar
3 eggs beaten
3/4 C. oil
1/4-1/2 C. applesauce (I like the peach-mango kind of ANY kind will work)
2 C. grated zucchini
1 TB. vanilla
3 C. flour (sifted)
1 tsp. salt
1 tsp. soda
3 tsp cinnamon
1/4 tsp. baking powder
1 cup chocolate chips:divided

Combine sugar, oil, and eggs until well blended. Add zucchini and vanilla, mix well. Add dry ingrediens. Add 1/2 C. chocolate chips and stir together. Pour into greased and floured 9x13 pan. Pour remaining chocolate chips over the top and gently press them into the batter. Bake at 350. Check using the toothpick test at 45 minutes. Enjoy!

Sausage-Stuffed Jalapenos - Mindee W.

This is for all you risk takers out there. I thought these were pretty darn tasty even though my hubby is not a pepper fan (which was ok, more for me to eat!) Besides seeding these I would also recommend stripping out all of the membranes so they are not to hot. I also halved the recipe!

Ingredients:

1 lb. bulk pork sausage

1 pkg. cream cheese (8 oz.)

1 cup shredded Parmesan cheese

22 large jalapeno peppers, halved lengthwise and seeded

Mozzarella cheese

Ranch dressing optional

Cook sausage until no longer pink and drain. In a mixing bowl mix cream cheese and Parmesan cheese. Fold in sausage. Spoon about 1 tablespoon into each jalapeno shell. Place in a baking dish that has been sprayed with Pam. Bake uncovered at 425 degrees for 15-20 minutes. Top each pepper with Mozzarella cheese the last few minutes of baking and serve with Ranch dressing if desired. Yield 44 appetizers.

FRESH SUMMER RECIPES - MINDEE W

BAKED MUSROOM CHICKEN WITH
TOMATO BASIL BRUSCHETTA


Baked Mushroom Chicken - Mindee W.
This received a 9/10 review. Yummy!

Ingredients:
4 boneless skinless chicken breast halves (1 lb.)
1/4 cup flour
3 Tb. butter divided
1 cup sliced fresh mushrooms
1/2 cup chicken broth
1/4 tsp. salt
1/8 tsp. pepper
1/3 cup preshredded Italian Blend Cheese
grated Parmesan
sliced green onions

Flatten each chicken breast half to 1/4 inch thickness. Pour flour in a zip lock bag. Add chicken a few pieces at a time and shake to coat. In a large skillet brown chicken in 2 Tb. butter on both sides ( I also seasoned with salt and pepper). Place chicken in a baking dish. In the same skillet add remaining butter and saute mushrooms until tender. Add chicken broth, salt and pepper. Bring to a boil and cook for 5 min. until liquid is reduced to 1/2 c. Spoon over chicken. Bake, uncovered, at 375 degrees for 15 minutes. Sprinkle with cheeses and green onions. Bake 5 minutes longer or until juices run clear. 4 servings.

Tomato Basil Bruschetta - Mindee W.
Very flavorful! Great way to use up garden produce!

Ingredients:
3 Tb. olive oil divided
1 loaf Italian bread cut into 1/2 inch slices
1-1/2 cups chopped seeded tomatoes
2 Tb. chopped fresh basil
1 tsp. red wine vinegar
1 tsp. minced fresh parsley
1 garlic clove minced
1/4 tsp. salt
1/4 tsp. crushed red pepper flakes
1/8 tsp. pepper

Brush one side of each slice of bread with oil about 2 Tb. altogether. Place on a baking sheet oil side up. Bake for 10 minutes at 350 degrees. Meanwhile mix remaining ingredients in a bowl. Top bread with tomato basil mixture just before serving. Drizzle remaining 1 Tb. olive oil on top. Can sprinkle with Parmesan cheese if desired.

TRIPLE BERRY PIE

Triple Berry Pie - Mindee W.
This pie was very simple to make. Next time I might use more raspberries, but Alan liked it just the way it was. The filling had a good flavor and was not to runny.

Ingredients:
Pastry for double-crust pie (store bought or make your own)
1 egg white
2 Tb. water, divided
1 cup plus 1 Tb. sugar, divided
1/4 cup cornstarch
1 to 2 tsp. grated lemon peel
1 tsp. vanilla extract
1/4 tsp. ground cinnamon
2 cups fresh blueberries
1 cup fresh raspberries
1 cup fresh blackberries
(or whatever combo you like)

Place one crust on bottom of pie plate. Beat egg white and water and brush over crust. In a bowl combine 1 cup sugar, cornstarch, lemon peel, vanilla and cinnamon. Gently stir in berries. Pour into crust. Top with remaining crust, cut around edges and pinch to seal. Brush top crust with remaining egg water. Sprinkle with remaining sugar and cut slits in top of crust. Bake at 400 degrees for 50-60 minutes or until crust is brown and filling is bubbly. After about 30 minutes of cooking I cover the edges with tinfoil to prevent them from burning. Let cool and serve with ice cream!