Breadsticks

Very fast and really yummy!

*Makes about 20-25 breadsticks, depending on how thick or thin you cut them

1 ½ cups warm water
1 tablespoon instant yeast
2 tablespoons sugar
3 ½ cups flour
½ teaspoon salt
3 tablespoons butter, melted (for the baking sheet)

Mix all ingredients (except melted butter) in a large bowl or electric mixer and knead for three minutes. Let the dough rest for 10 minutes. Heat oven to 375 degrees. Spread melted butter onto an 11X17-inch baking sheet. Roll out the breadstick dough about 1/4 to 1/2-inch thick and cut into strips with a pizza cutter. Twist slightly if desired and place about 1/2-inch apart on the baking sheet. Sprinkle with garlic salt, herbs of choice (I used Italian Seasoning) and parmesan cheese. Cover with greased plastic wrap and let rise 30 minutes. Bake 15-20 minutes at 375 degrees until golden brown.

Cherry Cheesecake Cookies

These are a little bit labor intensive but worth it!! Yummy!

The recipe said it yields about 2 dozen but I made half the recipe and got about 3 dozen.

3 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
2 (8-ounce) packages cream cheese, softened
2 1/2 sticks butter, softened
1 1/2 cups sugar
2 large eggs
2 teaspoons vanilla extract
1 cup graham cracker crumbs
2 cans (20-ounce) cherry pie filling - I used raspberry pie filling

Combine the flour, baking powder and salt in a bowl. In another bowl with an electric mixer, beat cream cheese, butter and sugar until smooth and creamy, about 2 minutes. Add eggs and vanilla and mix until incorporated. Reduce speed to low and add the flour mixture and mix until just combined. Refrigerate dough until firm, at least 30 minutes.

Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper or silpat liners. Place graham cracker crumbs in a shallow dish.

Roll the dough into 1 1/2-inch balls, then roll the balls in graham cracker crumbs. Place balls 2 inches apart on prepared baking sheets. Using a tablespoon measure, make an indentation in the center of each ball. Place 3 cherries in the dimple. Bake until golden brown around the edges, 12 to 14 minutes. Cool for five minutes on the sheet and then transfer to a wire rack to cool completely.

Potato & Ham Soup...and other odds and ends

Here is the huckleberry jam I made, when we picked huckleberries with Katie, Jared and Garrett. They are sooooooo yummy!!

And some ham, potato soup. The recipe is in the Rawson family cookbook it's so good on those cold, yucky days.

Potato and Ham Soup

1 large onion

2 1/2 Tbsp. butter

1 1/2 Tbsp. Ham Soup Base (or 2 extra "glugs" Worcestershire sauce)

1 1/2 tsp. Worcestershire sauce

4-5 c. Ham, cubed

1 c. grated carrots

7 c. water

6 medium potatoes

2 tsp. garlic powder

1 tsp. garlic salt

1 tsp. onion powder

2 c. cold water

1 c. cornstarch

2-2 1/2 c. sour cream

1/2 tsp. pepper (add last)

Cook potatoes and dice. Finely chop onion. In a large pot, add butter, onion, soup base, worcestershire sauce, carrots and ham and saute until onion is translucent. Add 7 c. water, potatoes, garlic powder, garlic salt, onion powder and bring to a boil. In a separate bowl, mix the 2 c. cold water and cornstarch. Turn heat down. Stir in cornstarch mixture and stir for 3-4 min. until thick. Add sour cream and stir until creamy white. Add pepper.

Sorry my week

So I went to girls camp and didn't post my week then I got lazy so here I'm trying to catch up.
Anyway, I don't know what we had that was the same old, same old, but here are the different things we had.

We call this Quizno's Salad

we have used just bagged salad then you use whatever type of lunch meat you like best put some bulls eye barbecue sauce (original) a slab or two of cheese season with oregano put under broil till cheese melts. Put on top of salad and top with favorite salad dressing (ranch works best) and it tastes just like the salads they sell at Quizno's, thus the name.

Reuben Sandwich

This is just like a toasted cheese, just use pepper jack cheese and meat toast, then add tomatoes and lettuce once it's done, that's it. Super good and you can use whatever meat you want roast beef of course makes in a Reuben. I don't know what it would be called with anything else but we've had everything and it's good with anything! Just been trying to use all the lettuce in my garden and still not succeeding. =)

Menu Week of June 15th

Monday- Burgers and Hot dogs
Tuesday- Chinese =)
Wednesday- Twice Baked Potatoes
Thursday- Steak, garlic toast, veggies
Friday- Indian Tacos
Saturday- Chicken Taquitos and soup
Sunday- Roast & Mashed Potatoes, 45 Minute Cinnamon Rolls and Dinner Rolls

Baked Chicken Taquitos

Makes 14-16 taquitos
4 ounces cream cheese, softened
1/4 cup green salsa
1 tablespoon fresh lime juice
1/2 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
3 tablespoons chopped cilantro
1 green onion, sliced finely (white and green parts to equal about 2 tablespoons)
2 cups shredded cooked chicken
1 cup grated monterey jack cheese (use pepperjack if you like a little heat)
yellow or white corn tortillas
kosher salt
cooking spray

Heat oven to 425 degrees. Line a baking sheet with foil and lightly coat with cooking spray.

In a medium-sized bowl, mix softened cream cheese, green salsa, lime juice, cumin, chili powder, onion powder and garlic powder. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well. You can prepare this step ahead of time. Just keep the mixture in the fridge.

Working with a few tortillas at a time, place 3-4 between two damp paper towels and microwave for 30-45 seconds, until tortillas are soft and pliable and don't crack while rolling. Place 2-3 tablespoons of the chicken mixture on the lower third of a soft tortilla, keeping it about 1/2 inch from the edges. Then roll it up as tight as you can.

Place filled taquitos seam side down on the baking sheet, making sure they don't touch each other. When ready to bake, spray the tops lightly with cooking spray or an oil mister and lightly sprinkle some kosher (coarse) salt on top.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. Serve immediately. Taquitos can be dipped in in salsa, sour cream, guacamole, or any other combination you can dream up.

Adapted from mykitchencafe.blogspot.com

45 Minute Cinnamon Rolls or Dinner Rolls

They gave Casey a cinnamon roll for Father's Day at church and, in my jealousy, I wanted one too! (Considering I missed my cheesecake on Mother's Day because of his graduation, I deserved it, right?) Anyway, I came across this recipe and thought, if I can REALLY make them in 45 minutes, that would be AWESOME!!! Well, you probably CAN make cinnamon rolls from start to finish in 45 mintues IF you don't have to stop and shower one kid and then stop another from smearing lip gloss on the bookshelf with your sandal and cleaning up that mess. Without all that, it's really possible! It made me try my mother-in-laws roll recipe with the extra yeast and it worked, too!

ENJOY!!!

45 Minute Cinnamon Rolls

1 1/8 c. warm water

1/4 c. powdered milk (I added this but it wasn't in the original recipe)

1/3 c. oil

2 Tbsp. yeast

1/4 c. sugar or honey

1/2 tsp. salt

1 egg

3 1/2 c. flour

Filling:

1/4 c. butter, softened

cinnamon

sugar

Icing:

2 1/4 c. powdered sugar

3 Tbsp. butter, melted

1 1/2tsp. vanilla

milk (couple of Tbsp. or so for desired consistency)

Mix water, milk, oil, sugar and yeast and let rest for 15 minutes. Add salt and egg, gradually add flour. Roll out into a rectangle on a well floured surface. Spread butter on dough. Sprinkle dough generously with cinnamon. Follow with sprinkling sugar over cinnamon. This is also a generous amount. Roll up from long side to make a log. Then cut into slices and place on a greased cookie sheet. Let rest for 10 minutes. Bake 10-15 minutes at 400 degrees until golden brown. Remove from oven and mix up icing. Let the rolls cool a little before you put the icing on.

45 Minute Dinner Rolls

3 1/2 c. flour

Scant tsp. salt

2 pkg. yeast (or 2 Tbsp.)

1/4 c. sugar

1 egg

1 1/4 c. warm milk

1/4 c. butter, melted

Mix milk, butter, sugar and yeast and let rest for 15 minutes. Add salt and egg, gradually add flour. Dough will be sticky so use greased hands to shape into rolls. Place on greased pan. Let rest for 10 minutes. Bake 10 minutes at 400 degrees until browned.

Oh wow! The week of June 8th

I really shouldn't even post my menu from last week. It's so awful. I've just been so lazy in the cooking department while getting ready for the move. Hopefully once we move I'll get back into the grove.
Monday - Progresso Chicken Stew with Pillsbury Grand Biscuits
Tuesday - Leftovers from Monday
Wednesday - Ramen
Thursday - Mac and Cheese Deluxe hehehe
Friday - Fend for yourself cause mom isn't cooking. Told you I was lazy!
Saturday - Dinner at a friend's house - hamburgers
Sunday - Dinner at a friend's house - hamburgers again

Week of June 1st

Monday- Taco Soup
Tuesday- Curly Noodle Soup w/carrots and green onions
Wednesday- Spaghetti and garlic sticks
Thursday- Fend for yourselves night (Burger King)
Friday- Totinos Pizza
Saturday- Leftovers
Sunday- BBQ Ribs, mashed potatoes, corn, and rolls (we love Great Grandma Murray)

Taco Soup

This is Amy's recipe

1 taco seasoning
1 lb hamburger
1 can corn
1 can chili
1 can pinto beans
1 can kidney beans
1 can diced tomatoes (Italian seasoned preferred but not necessary)

So you cook your hamburger dump in all can without draining if you have regular tomatoes add 1 tsp Italian seasoning, add the taco seasoning, cook till it boils and your done. Eat with corn chips, cheese and sour cream. (and whatever else you want to)