Tasty Breadsticks

I've been using a really simple, no-rise breadstick recipe since I've gotten married. I liked it because it was easy and quick, and I didn't have to remember to start making it a long time before dinner. Well I tried a new recipe that my sister-in-law loves, and I'm definitely switching over. These breadsticks were AMAZING! And they're quite easy even though they do rise for 45 minutes. The dough was a lot easier to work with, softer without being sticky, and they are so yummy with the topping. Here's the original link.


Breadsticks


Ingredients
Dough:
1 pkg active dry yeast (2 1/4 t.)
4 1/4 c. all-purpose flour, plus more for dusting
2 T unsalted butter, softened
2 T sugar
1 T fine salt


Topping:
3 T. unsalted butter, melted
1/2 t. kosher salt
1/8 to 1/4 teaspoon garlic powder
Pinch of dried oregano

Directions

Make the dough:

Place 1/4 cup warm water in the bowl of a mixer; sprinkle in the yeast and set aside until foamy, about 5 minutes. Add the flour, butter, sugar, fine salt and 1 1/4 cups plus 2 tablespoons warm water; mix with the paddle attachment until a slightly sticky dough forms, 5 minutes.

Knead the dough by hand on a floured surface until very smooth and soft, 3 minutes. Roll into a 2-foot-long log; cut into 16 1 1/2-inch-long pieces. Knead each piece slightly and shape into a 7-inch-long breadstick; arrange 2 inches apart on a parchment-lined baking sheet. Cover with a cloth; let rise in a warm spot until almost doubled, about 45 minutes. Preheat the oven to 400 degrees. 

Make the topping: 

Brush the breadsticks with 1 1/2 tablespoons of the butter and sprinkle with 1/4 teaspoon kosher salt. Bake until lightly golden, about 15 minutes. Meanwhile, combine the remaining 1/4 teaspoon salt with the garlic powder and oregano. Brush the warm breadsticks with the remaining 1 1/2 tablespoons melted butter and sprinkle with the flavored salt.

Raspberry Salad

I actually don't know what this recipe is called, and it's so delicious it doesn't need a name. It's smooth and sweet but not too sweet. My sister makes it for her work parties, and the girls call it "Pink Fluff."

Ingredients
6 oz. frozen raspberries
3 oz. package Cook N Serve vanilla pudding
3 oz. package Cook N Serve tapioca pudding
3 oz. package raspberry jello
3 cups of water
18 oz. cool whip

Directions
1. Thaw raspberries and cool whip.
2. Mix the vanilla pudding, tapioca pudding, and raspberry jello in a medium saucepan. Add 3 cups of water.
3. Cook over high heat stirring constantly with a wire whip until you see a couple bubbles. (Do not let it get to a rolling boil.) Take off heat.
4. Put pan in fridge and chill for four hours.
5. Add cool whip and pudding mixture to bowl and mix with electric mixer until somewhat smooth. There is tapioca pudding, so it won't be completely smooth.
6. Fold in raspberries. Enjoy!

Heather

Baking Powder Biscuits

I got this recipe from my brother-in-law when I first got married and have used it many times since. The biscuits always turn out yummy!

Baking Powder Biscuits 

2 cups flour

1 T sugar

3 t baking powder

1 t salt

½ cup shortening

¾ cup milk 

1. Preheat oven to 450. Mix flour sugar, baking powder and salt. 

2. Cut in shortening, until mixture looks like fine crumbs. 

3. Stir in milk until dough leaves side of bowl, dough will be soft and sticky but not to sticky. 

4. Place dough on floured surface.  Knead 10 times.  Rollout until ½ inch thick.  Cut with floured round cutter (or the business end of a cup).  

5. Place on ungreased cookie sheet about 1 inch apart for crusty sides, touching for soft sides. 

6. Bake 10 to 12 minutes or until golden brown.  Eat.

Heather

Glazed Pork Chops

I got this recipe from my BYU cooking class. I don't remember eating it in the class, but I remember the first time I made it for Kevin. We were both blown away at how yummy it was. I like to pair this with herbed mashed potatoes and a good salad.

Glazed Pork Chops

6 pork chops, boneless or bone-in (I don't specifically find pork chops, I just find inexpensive pork meat cut into dinner sizes)

2/3 cup brown sugar

½ teaspoon pepper

2 teaspoons salt

2 teaspoons dry mustard

2 teaspoons paprika

2 teaspoons sage

2 Tablespoons water

1. Place pork chops in 9x13 pan.

2. Mix remaining ingredients, adding more water if necessary to make a glaze that is thin enough to pour. Pour over pork chops.

3. Bake at 350º, uncovered, for 45-50 minutes, or until meat tests done. Check at 20 minutes to see if the meat is properly cooked. Check every 5 minutes thereafter. Cooking time will vary based on the thickness of the meat, the pan you are using, and how closely you place the pieces together in the pan. Use a meat thermometer to test internal temperature (160˚).

Enjoy!

Heather

Herbed Mashed Potatoes

I love these mashed potatoes. I never make gravy because they are so good by themselves.

Herbed Mashed Potatoes (Serves 8)

8 medium potatoes (about 3 lbs) peeled or unpeeled

½ to ¾ cup milk

5 Tablespoons margarine, softened

1 package Ranch Dressing Mix

1. Peel and cube potatoes.

2. Place in 2-qt saucepan and add enough water to just cover potatoes.

3. Heat to boiling. Reduce heat . Cover and simmer 20-30 minutes, or until potatoes are tender when pierced with a fork.

4. Drain. Shake pan with potatoes over low heat to dry potatoes. This helps potatoes be fluffier.

5. Mash potatoes in pan with potato masher or hand mixer.

6. Add milk in small amounts, mashing after each addition, until potatoes reach desired consistency. Add margarine and Ranch Dressing Mix.

7. Mash until fluffy.

This is just half. I made this a week ago, and we ate about half. I froze the leftovers, and we had the other half tonight.

-Heather

Bruschetta

We made it the other night and it was the perfect appetizer and we're still snacking on it!

If cooking for two, I definitely recommend halving the recipe

Ingredients:

2 cups diced tomatoes (squeeze out the seeds before dicing...this was especially fun...or maybe it's just me)

1/3 cup diced red onion

1/2 Tbs balsamic Vinegar

1 tsp olive oil

1/4 tsp salt

1/4 cup chopped fresh basil leaves (I used basil herb mix- not sure if it's the same in the states but it worked just the same as fresh!)

1 french baguette or bread of your choice (we did a sourdough baguette)

*optional: 1 clove of garlic & mozzarella cheese

Preheat oven to 400°.

Combine tomatoes, onions, balsamic vinegar, salt, peter and 1 tsp olive oil in a bowl & mix.

Add basil and mix again.

Give it taste if you want to by adding extra salt/pepper. (I didn't add any)

Cover and put in fridge.

Slice baguette in half inch slices and place on baking sheet. 

Drizzle or brush some olive oil on top.

Place in over for 8-10 minutes until lightly toasted.  Remove from oven.

*Optional: Slice garlic clove in half and rub cut side down on each piece of bread

*Optional: place one slice of mozzarella cheese on the bread

Top bread with about a tablespoon of the tomato mixture.

Recipe makes about 24 slices.