Fluffy Garlic Butter Breadsticks

Source:  thecomfortofcooking.com

 

 

Yield: Makes 12 breadsticks

Ingredients:

For the dough:
1 cup + 2 Tablespoons warm water
1 1/2 teaspoons instant yeast
2 Tablespoons granulated sugar
3 Tablespoons unsalted butter, melted
1 3/4 teaspoons kosher salt
3 cups bread flour
For brushing:
3 Tablespoons unsalted butter, melted
1/2 teaspoon kosher salt
1/4 teaspoon garlic powder
1/4 teaspoon Italian seasoning

Directions:

In the bowl of an electric stand mixer fitted with the dough hook, combine all ingredients for dough except flour. On low speed, gradually add flour. Increase speed to medium and knead dough for 7 minutes, or until smooth and elastic.
Remove dough to a lightly oiled bowl and cover with a dry towel. Let rise in a warm place until doubled in size, about 1 1/2 hours.
Divide dough into 12 portions. Roll each piece of dough into a 7-inch log. Place dough logs on nonstick baking mat or parchment-lined baking sheets, cover, and let rise until doubled in size, about 1 hour.
Preheat oven to 400 degrees F. Bake for about 12 minutes, or until golden brown. Meanwhile, combine butter, salt and garlic powder in a small bowl. Remove breadsticks from oven and immediately brush with butter mixture. Serve warm.

* Emily found this recipe on Pintrest for her YW Personal Progress - 10 hours of break making!  These were the most delicious!  Maybe it's because I didn't make them .... haha

Slow Cooker Cream Cheese Chicken Taquitos

Source:  lacremedelacrumb.com

• 2 boneless skinless chicken breasts
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• salt + pepper
• 8 ounces cream cheese
• 1/3 cup water
• ½ cup shredded colby or Mexican blend cheese
• 12 6 inch corn or flour tortillas
• optional: cilantro, salsa, sour cream, or other toppings as desired

Instructions

1. Add chicken, chili powder, garlic powder, cumin, salt and pepper to taste, cream cheese, and water to crock pot. Cover and cook on low 8 hours or on high 4 hours.
2. 30 minutes before serving, remove chicken from crock pot, shred with two forks, and return to slow cooker. Give it a stir. Let it cook about 15 minutes longer.
3. Preheat oven to 400. Place about ¼ cup of the chicken mixture onto the middle of each tortilla. Top with 1-2 tablespoons shredded cheese. Roll tightly and place in a single layer on a greased baking sheet. Spritz tortillas with cooking spray to make tortillas crispy.  Bake 10 minutes, until tortillas are slightly browned and shredded cheese is melted. Serve with desired toppings and sauces.

Macaroni and Cheese

Source:  Jen G.

Servings:  8

Ingredients:
8 ounces macaroni
4 tablespoons butter
4 tablespoons flour
1 cup milk
1 cup cream
1/2 teaspoon salt
fresh ground black pepper, to taste
2 cups shredded cheddar cheese,  good quality--Tillamook is good
1 cup breadcrumbs, buttered

Directions:
1.  Preheat oven to 400°F.  Grate cheese.
2.  In a large saucepan melt butter.  
Meanwhile, put water on to boil for pasta.  
3.  Add flour mixed with salt and pepper, using a whisk to stir until well blended. 
4.  Pour milk and cream in gradually; stirring constantly.
5.  Bring sauce to boiling point and boil 2 minutes (stirring constantly).
6.  Cook and drain macaroni according to package directions.
7.  Reduce heat and cook (stirring constantly) 10 minutes
8.  Add shredded cheddar little by little and simmer an additional 5 minutes, or until cheese melts.

9. Add macaroni to the saucepan and toss to coat with the cheese sauce.
10..  Transfer macaroni to a buttered 7x11" pan.
11.  Sprinkle with breadcrumbs and some melted butter.
12.  Bake 20 minutes until the top is golden brown.

* I think this is plenty saucy, and use 16 ounces macaroni instead. 

 * You can also freeze this recipe in zip-lock bags for later use - once you have mixed the macaroni along with the cheese sauce allow to cool to room temperature before adding to your freezer - I generally pull it out the night before and allow macaroni and cheese to reach room temperature; I then add the macaroni and cheese to a buttered baking dish, sprinkle with bread crumbs and then bake for 20 to 30 minutes, until golden brown on top and bubbling.

Raspberry Pretzel Jello Salad

Source:  natashaskitchen.com

6 oz package Raspberry Jell-O
2 cups boiling water
2 cups salted pretzel sticks (before crushing)
1/4 cup granulated sugar
1 stick (8 Tbsp) butter
1 (8oz) package cream cheese – softened
1 (8oz) package Cool Whip – thawed in the refrigerator
3/4 cup granulated sugar
12 oz bag frozen raspberries – thawed in refrigerator

Pre-heat oven to 350°F.

 Crush 2 cups of pretzels in a ziploc bag, using a rolling pin (I prefer using a blender).

Melt 1 stick of  butter than add 1/4 cup sugar in saucepan. Add pretzels and mix together.

Lightly press pretzel mix into a 13×9 -inch pyrex dish and bake for 10 minutes at 350°F, then cool to room temperature.

 While pretzel mix is cooling down, beat 8 oz of cream cheese and 3/4 cup sugar on medium/low speed in the bowl of your mixer with paddle attachment until well-combined (I use a hand mixer).

 Next, stir in Cool Whip using a spatula and mix until well combined.

 7. Spread mixture over cooled pretzels and go all the way to the edges of the dish to create a seal. You don’t want the jello to leak into the pretzels. Refrigerate 30 minutes.

While cream cheese mixture is chilling, combine 6 Oz packet of Jell-O with 2 cups of boiling water and set aside to cool to room temperature.

 Place  raspberries evenly on top of the cream filling and pour Jell-O over raspberries and refrigerate until jello is set.

 

Serving: 12

Ingredients

• 6 oz package Raspberry Jell-O
• 2 cups boiling water
• 2 cups salted pretzel sticks (before crushing)
• ¼ cup granulated sugar
• 1 stick (8 Tbsp) unsalted butter
• 1 (8oz) package cream cheese - softened
• 1 (8oz) package Cool Whip - thawed in the refrigerator
• ¾ cup granulated sugar
• 12 oz bag frozen raspberries - thawed in refrigerator

 

Pre-heat oven to 350°F.

1. Crush 2 cups of pretzels in a ziploc bag, using a rolling pin.
2. Melt 1 stick of butter than add ¼ cup sugar in saucepan. Add pretzels and mix together.
3. Lightly press pretzel mix into a 13x9 -inch pyrex dish and bake for 10 minutes at 350°F, then cool to room temperature.
4. While pretzel mix is cooling down, beat 8 oz of cream cheese and ¾ cup sugar on medium/low speed until well-combined.
5. Next, stir in Cool Whip using a spatula and mix until well combined.
6. Spread mixture over cooled pretzels and go all the way to the edges of the dish to create a seal. You don't want the jello to leak into the pretzels. Refrigerate 30 minutes.
7. Combine 6 oz packet of Jell-O with 2 cups of boiling water and set aside to cool to room temperature.
8. Place raspberries evenly on top of the cream filling and pour Jell-O over raspberries and refrigerate until jello is set.

Crockpot Chicken and Potatoes

Source:  southernfood.about.com

 

     

Ingredients

• 4 boneless chicken breast halves
• 2 pounds small white potatoes, peeled and cut in 1-inch cubes
• 2 medium carrots, cut in chunks
• 1 medium onion, cut in thin wedges
• 1 teaspoon dried parsley flakes or 1 tablespoon fresh chopped parsley
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 4 tablespoons melted butter, divided
• 2 tablespoons Spanish smoked paprika
• 1 tablespoon lemon juice
• 1 teaspoon Worcestershire sauce
• 1 tablespoon honey
• Dash salt
• Dash cumin
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• Preparation

1. Wash chicken and pat dry. Combine potatoes, carrots, and onion wedges in a 4- to 6-quart slow cooker with parsley, 1 teaspoon salt, 1/4 teaspoon pepper, and 2 tablespoons of the melted butter; toss.
2. Combine the remaining 2 tablespoons of butter with the smoked paprika, lemon juice, Worcestershire sauce, honey, and dash of salt and dash of cumin. Rub chicken breasts with the paprika mixture; arrange on vegetables.

Cover and cook on HIGH for 3 1/2 to 4 1/2 hours, or on LOW for 7 to 9 hours, until chicken is cooked through and vegetables are tender.

Serves 4.

* To be honest, this isn't anything to write home about - it's fine. It's good.  But it's not fantastic. 
* I doubled everything (except the paprika)
* I just mixed everything in a bowl (except chicken, potatoes, and carrots) and then poured over the chicken.

Cheddar & Herb biscuits

Source:  melskitchencafe.com

Biscuits:
2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon garlic powder
1/2 teaspoon salt
2 tablespoons shortening
3 tablespoons butter, cold (or room temp works too)
1 cup buttermilk (i never have buttermilk so i use 1 c milk and 1 1/2 tsp vinegar... let them sit together until little bubbles appear on the top, about ten min.)
1 1/4 cups grated sharp cheddar cheese

Buttery Topping:
3 tablespoons melted butter
1/4 teaspoon dried parsley flakes (not necessary... just pretty)
3/4 teaspoon garlic powder
pinch of salt

Preheat oven to 425 degrees. In a medium bowl, combine flour, baking powder, garlic powder and salt. Cut in shortening and butter until coarse crumbs are formed. Lightly mix in grated cheese. Mix in buttermilk just until moist (dry spots here and there are ok - the biscuits will be tough if they are overmixed). Drop the biscuits onto a greased or lined baking sheet (i use my cookie scooper). Bake for 12-14 minutes, until browned and golden. While the biscuits are baking, in a small bowl combine butter, parsley, garlic powder and salt. Right when the biscuits come out of the oven, brush the butter/herb mixture over the biscuits evenly (alternately, you can dip the top of the biscuit into the butter mixture). Serve immediately.

 

* I used a heaping cookie scoop and got 15 biscuits