Divine Breadsticks

Divine Breadsticks



These really are divine.  I made them a lot when I lived with my sister in Hawaii, oooh they are delightfully delicious!!


Divine Breadsticks

My Kitchen Cafe



1 ½ cup warm water

1 tablespoon yeast

2 tablespoons sugar

3 ½ cups flour

½ teaspoon salt

Butter for the pan



Mix all ingredients (except butter) and knead for three minutes. Let stand 10 minutes. Heat oven to 375 degrees. Melt desired amount of butter on baking pan (the original recipe called for 1 entire stick of butter - that was way too much for my taste - I use a couple tablespoons). Roll out dough about 1/8-inch thick and cut into strips. Place in butter and put close together.

Sprinkle with garlic salt and parmesan cheese. Cover and let rise 30 minutes. Bake 20 minutes at 375 degrees.

Everything Cookies

Cream together:

1 c Butta

1/2 c Suga

1 1/2 c brown suga

Add and beat until fluffy:

2 eggs

2tsp. vanilla

In a separate bowl, combine:

1 tsp baking soda

1/2 tsp salt

1 3/4 c flour

2 c instant oatmeal

1 c coconut

1/3 bag chocolate chips

1/3 bag butterscotch chips

1/3 white chips

1/2 bag chopped walnuts (I leave this out. Walnuts give Lew canker sores. And they are gross.)

Add dry ingredients to wet and stir just until moistened. Bake for about 11 minutes at 350.

Ginger Snaps

Chewy Ginger Cookies3/4 c shortening (butta flava)
1 1/4c sugar, divided
1 egg
1/4. c molasses
1 tsp. vanilla extract
1/2 tsp ground cloves
2 c. all-purpose flour
1 tsp. ground cinnamon
1 tsp. ground ginger
1 tsp. baking soda
1/2 tsp. salt

In a mixing bowl, cream shortening and 1 cup sugar. Add the egg, molasses and vanilla; mix well. Combine dry ingredients, add to creamed mixture and mix well. Roll into 1-in balls; toll in remaining sugar. Place 1 -1/2 inch apart on ungreased baking sheets. Bake at 375 for 10 minutes until lightly browned. Cool on wire racks, store in an airtight container. Makes about 4 dozen.

Almond Roca

Almond Roca

Cream:

1 c butter

1/2 c white sugar

1/2 c brown sugar

Add:

1 beaten egg yolk

1 tsp. vanilla

Add:

2 c CAKE flour (muy importante to have cake flour. All purpose flour will not do the trick)

Mix thoroughly and pat mixture into a cookie sheet. Bake at 350 for 15 to 20 minutes so it is golden brown. Break up squares of a Hershey chocolate bar, Symphony bar (I used two 10 oz bars), or a chocolate orange for a citrus kick. When the cookie part is done baking, place the chocolate on top. Put it back in the oven for about 30 seconds to a minute. Spread the melted chocolate over the cookie. Then sprinkle sliced almonds on top. Cut while warm


I got this from Amber, (Cassie's sister)

Bean Dip

2 large cans refried beans


1 large jar Pace picante sauce (I use mild)

Medium sour cream

2 8 oz cream cheese

1 pkg cheddar cheese

1 pkg Monterey jack cheese



Throw in the crockpot

Heat it up and eat!

Peanut Butter Bars

1 Cup Butter melted


2 heaping cups Peanut Butter

2 Packages graham crackers crushed

3 cups powdered sugar



Smoosh all the ingredients together in a 9x13 pan

Melt 1 ½ to 2 cups of chocolate and pour over top.



Put in the fridge so chocolate can harden and eat, oh and don’t forget to share!!