Quick Yeast Bread Sticks

                                                                                                                                             

                   

These are so very good and easy!!!

1 cup warm water

3 tablespoons brown sugar

1 teaspoon salt

1/4 cup oil

3 cups bread flour ( I used 1 c wheat bread flour)

2 1/2 teaspoons yeast

Directions:

Make using your bread machine, mixer or by hand.

Roll out into a rectangle.

 Cut into strips.

 You can twist or not and place on a greased cookie sheet.

 Let rise for at least 20 minutes or more if you have time.

 Bake at 375 for 10-15 minutes.

 Brush with butter and sprinkle with garlic salt and parmesan cheese

Potato Skin Slices

                                                                                                                  

Thanks Marie!

4 russet potatoes cut into 1/2-inch slices

1/4 cup melted butter

8 slices bacon, cooked crisp and crumbled

8 ounces shredded cheddar cheese

1/2 cup chopped green onion

Sour cream, for topping

Directions:

Preheat oven to 400°.

Brush both sides of potato slices with butter and place on an ungreased baking sheet.

Bake for 30 to 40 minutes or until lightly browned on both sides, turning once during baking.

Remove from oven and top with bacon, cheese and green onions.

Return to oven and bake until cheese melts.

Serve topped with a dollop of sour cream.

Lemon Chiffon Cake

                                                                                                                           

Cooking spray

1 tablespoon cake flour

2 cups sifted cake flour (7 1/2 oz.)

1 1/4 cups sugar, divided

2 1/2 teaspoons baking powder

1/2 teaspoon salt

7 tablespoons canola oil

1/3 cup fresh lemon juice (about three lemons)

1 teaspoon lemon extract

3 tablespoons water

1 teaspoon finely grated lemon rind

3 egg yolks

8 egg whites

1 teaspoon cream of tartar

Lemon curd (use for filling)

Frosting (cool whip is good)

Directions:

 Have frosting ready and at the temperature you like to frost with. Preheat oven to 320°F. Prepare cake pans: Coat bottoms of 3 (8-inch) round cake pans with cooking spray. Do not coat sides of the cake pans. Place wax paper on the bottom of the three cake pans and then spray the top of the wax paper with the cooking spray. Dust the wax paper bottom of all three pans with 1 table spoon of flour. Lightly spoon 2 cups cake flour into dry measuring cups, and level with a knife. Combine 2 cups cake flour, 1 cup sugar, baking powder, and ½ teaspoon salt in a large bowl, stirring with a whisk until well combined. Combine oil, 1/3 cups juice, 3 tablespoons water, 1 teaspoon rind, lemon extract, and egg yolks in a medium bowl, stirring with a whisk. Add oil mixture to flour mixture; beat with mixer at medium speed until smooth. Place egg whites in a large bowl; beat with mixer at high speed until foamy. Add cream of tartar; beat until soft peaks form. Gradually add remaining 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently stir one-fourth of the egg white mixture into flour mixture; gently fold in remaining egg white mixture. Divide cake batter equally among prepared pans, spreading evenly. Break air pockets by cutting through batter with a knife. Bake at 325 degrees for 20 minutes or until cake springs back when lightly touched. Cool in pans for 10 minutes on a wire rack; remove from pans. Remove wax paper from cake layers. Cool completely on wire racks. To assemble cake, place 1 cake layer on a plate; spread half of the filling over the cake layer. Top with second cake layer, remaining half of the filling, and third layer. Spread frosting over top and sides of cake. Refrigerate for up to three days.

White Wine Sauce Lasagna

                                                                                                                                        

1 (8 oz.) lasagna noodles

1 teaspoon olive oil

3 T chopped sun dried tomatoes

1 lb. ground meat

1 cup onion, chopped

1 cup celery, chopped

1T minced garlic 

1 cup half-and-half cream

1 cream cheese, cubed

2 teaspoons dried basil

1 teaspoon dried oregano

1/2 teaspoon salt

1/2 teaspoon dried Italian seasoning

1 cup dry white wine

1 cup cheddar cheese, shredded

1 cup Gouda cheese, shredded (6 oz.)

1 1/2 cups small curd cottage cheese

1 beaten egg

12 oz. mozzarella cheese

Directions

Cook the lasagna, drain well. Sprinkle with olive oil; toss gently, and set aside. Cook the ground meat, onion, celery, and garlic until the meat is browned, stirring to crumble meat. Drain mixture. Add half and half and the next 5 ingredients; cook over low heat, stirring constantly, until the cream cheese melts. Add the wine, cheddar cheese, and Gouda cheese; cook, stirring constantly, until the cheese melts. Remove from heat. In a small bowl, hand beat the cottage cheese and egg. Set aside. Layer half of the reserved noodles in a greased 13x9x2 inch baking pan. Top with half the reserved meat mixture, half the cottage cheese mixture, and half the mozzarella cheese slices. Repeat layers omitting the mozzarella. Bake, uncovered at 375 degrees for 20 minutes. Top with the remaining mozzarella, and bake an additional 15 minutes. Let stand 10 minutes before serving.

Cheese Spinach Artichoke Souffle Panera Knock Off

                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                  

 3 tablespoons frozen spinach, thawed

 3 tablespoons minced artichoke hearts

 2 teaspoons minced onion

 1 teaspoon minced red bell pepper

 5 eggs

 2 tablespoons milk

 2 tablespoons heavy cream

 ¼ cup shredded cheddar cheese

 ¼ cup shredded Monterey Jack cheese

 1 tablespoon shredded Parmesan cheese

 ¼ teaspoon salt

 1 8-ounce tube Pillsbury Crescent butter flake dough

 melted butter

 ¼ cup shredded Asiago cheese

Directions:

Preheat oven to 375 degrees F.

 Combine spinach, artichoke hearts, onion, and red bell pepper in a small bowl. Add 2 tablespoons of water cover bowl with plastic wrap and poke a few holes in the plastic. Microwave on high for 3 minutes. Beat 4 eggs. Mix in milk, cream, cheddar cheese, Jack cheese, Parmesan, and salt. Stir in spinach, artichoke, onion, and bell pepper.  Microwave egg mixture for 30 seconds on high, and then stir it. Do this 4 to 5 more times or until you have a very runny scrambled egg mixture. This process will tighten up the eggs enough so that the dough won't sink into the eggs when it's folded over.  Unroll and separate the crescent dough into four rectangles. In other words, don't tear the dough along the perforations that make triangles. Instead, pinch the dough together along those diagonal perforations so that you have four rectangles. Use some flour on the dough and roll across the width of the rectangle with a rolling pin so that each piece of dough stretches out into a square that is approximately 6 inches by 6 inches. Brush melted butter inside four 4-inch baking dishes or ramekins. Line each ramekin with the dough, spoon equal amounts of egg mixture into each ramekin. Sprinkle 1 tablespoon of Asiago cheese on top of the egg mixture in each ramekin, and then gently fold the dough over the mixture. Beat the last egg in a small bowl, then brush beaten egg over the top of the dough in each ramekin. Bake for 25 to 30 minutes or until dough is brown. Remove from oven and cool for 5 minutes, then carefully remove the souffle's from each ramekin and serve hot.