Olive Garden Breadsticks

http://www.cdkitchen.com

Ingredients:

1 Loaf unfrozen bread -- thaw in bowl at room temp
Pam
Garlic powder
Dry oregano leaf -- rub to a powder between fingers




Directions:
When dough is soft enough to knead, spray your fingers with Pam or oil and
knead just until you can shape into cigar-sized pieces (about 8 to 10). Place
these 3" apart on Pam-sprayed cookie sheets. Let rise in warm place until
doubled - about 1-1/2 hours. Then holding Pam about 8" from sticks, lightly

spray top of each and then dust with garlic powder and oregano. Bake at 375~
about 20 to 25 minutes or until golden brown. Cool in pan on rack to serve
within a day or two.

Classic Red Chili

*Makes 12-14 servings

2 medium onions, diced
2 teaspoons salt
2 to 2 1/2 pounds ground beef
3 large cans (29 ounces each) pinto beans, drained
46 oz. (one large can) tomato juice
1 (8 oz.) can tomato sauce
1 cup ketchup
2 bay leaves
1/2 cup water
3/4 teaspoon garlic salt
1/2 teaspoon pepper
1 tablespoon chili powder
1/4 teaspoon cayenne pepper
2 teaspoons cumin
1 1/2 tablespoons brown sugar

Brown the hamburger and onion in a large skillet. Drain grease. In a small bowl combine the 1/2 cup water with the garlic salt, pepper, chili powder, cayenne pepper, cumin and brown sugar.

In a large pot, combine tomato juice, beans, tomato sauce, and ketchup. Stir in hamburger and onions and seasoning/water mixture. Mix well. Stir in bay leaves.

Bring to a boil over medium-high heat, then reduce heat and simmer over medium-low heat for an hour, stirring occasionally (this can simmer for as long as 4-5 hours).

Recipe Source:from my kitchen cafe- adapted from Michel W.

Pumpkin Bread

from food for thought

2 cups sugar
1 cup brown sugar
1 cup oil
1 15 ounce can pumpkin (2 cups)
4 eggs
2 t. baking soda
1 t. salt
1 t. each cinnamon, nutmeg, ginger, cardamom
1/2 t. cloves
3 1/2 cups flour
1 cup semisweet chocolate chips

3/4 cup brown sugar
1/2 cup flour
1 t. cinnamon
3 T. butter, softened

Combine the wet ingredients and mix well. Add the baking soda, salt, spices and flour and stir until well combined, then stir in the semisweet chips. Mist 6 mini loaf pans with cooking spray and divide the batter equally between them. In a small bowl, combine the brown sugar, flour and cinnamon, then work in the softened butter until small clumps form. Sprinkle the clumps evenly over the pans full of batter, then bake at 350 for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool for about 10 minutes before attemping to remove them from the pan.

Favorite Minestrone

submitted by Melanie @ the sisters cafe

2 tablespoons olive oil
3 potatoes, peeled and cubed
5 carrots, chopped
4 stalks celery leaves and all, chopped
1 sweet onion, chopped
4 cloves garlic, chopped
1 (6 ounce) can tomato paste
1 (15 ounce) can kidney beans, drained and rinsed
1 can petite diced italian tomatoes
2 (14 ounce) can chicken broth
4 cups water
a couple of handfuls of chopped fresh spinach leaves
2 tablespoons chopped fresh basil
1 tablespoons chopped fresh oregano
1 tablespoon salt
2 cups cooked shell pasta


DIRECTIONS
Heat olive oil in a large pot over medium heat. Stir potatoes, carrots, celery, onion and garlic into pot. Mix in tomato paste, beans, tomatoes, broth and water. Season with basil, oregano and salt. Cook and stir 30-40 minutes, or until vegetables are tender.
Add the chopped spinach the last 5 minutes.
Cook shell pasta in a seperate pot until al dente. Stir pasta into soup. Serve with a generous sprinkle of fresh parmesan! Yum!

Microwave Hot Fudge Sauce

posted on real mom kitchen

In a 4-cup glass dish, Add:

1 cup semi-sweet chocolate chips
½ cup corn syrup
¼ cup butter or margarine (I used butter)

Microwave at 70% power for 1 minute. Stir well.

Next, Add:

1 can sweetened condensed milk
1 tsp. vanilla
Dash of salt


Blend well and microwave until bubbly (about 1 minute at full power). Stir and serve over ice cream. Refrigerate remaining sauce in air-tight container. Will keep for several days

Microwave Caramel Corn

from your home based mom

16 cups popped corn (I used my air popper)

1 C brown sugar

1/4 C Karo syrup

1/2 C butter

Cook sugar, syrup and butter in a glass bowl in microwave on high for one minute. Stir and repeat for a total of five minutes. Should be hot and bubble.

Add:

1/2 tsp baking soda

1/2-1 tsp vanilla

Mix until foamy. Put popped corn into a brown grocery bag. Pour syrup into bag. Stir to coat. Fold bag over. Place in microwave and microwave for one minute and shake. Repeat. Microwave 30 seconds and shake. Repeat. (Sprinkle with cinnamon sugar if desired and shake again)

Pour popcorn out to cool on wax paper.

Macaroni Soup

from not so secret family recipes
1 cup macaroni
1 lb hamburger
1 can french onion soup
1 can diced tomatoes
1 can beef broth
garlic, Italian seasonings (optional)

Cook macaroni as per package directions. Brown hamburger. Toss together in a pot. Add onion soup, tomatoes, and beef broth. Warm and eat! Serves 6.

And I served mine with Divine bread sticks. Yummy as so easy.

Divine Breadsticks

from my kitchen cafe
*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 (I usually use a combination of unbleached all-purpose flour and white whole wheat flour but use whatever you have on hand!)
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 vary this depending on my mood but it usually consists of rosemary, basil, or thyme in some form and crushed finely) and parmesan cheese. Cover with greased plastic wrap and let rise 30 minutes. Bake 15-20 minutes at 375 degrees until golden brown.

Pumpkin Carrot Spice Muffins

from food for thought

1 1/4 cups all purpose flour
1/2 cup whole wheat flour (or wheat bran)
2 t. pumpkin pie spice (or 1 1/2 t. cinnamon + 1/4 t. each ginger, nutmeg and cloves)
1 1/2 t. baking powder
1 t. baking soda
1/2 t. salt
1 cup canned pure pumpkin puree
1/2 cup plain, lowfat yogurt
1/2 cup pure maple syrup or honey
1/4 cup butter, melted
1 egg
1 t. vanilla
1 cup finely grated carrots
1/2 cup mini semi-sweet chocolate chips
1/2 cup chopped nuts (optional)

Preheat the oven to 375 degrees. Spray two 24 cup mini muffin tins with cooking spray and set aside. In a medium bowl, combine the dry ingredients except chocolate chips and nuts and set aside. In a large bowl, whisk together the wet ingredients, then add the dry ingredients and fold in until just moistened. Fold in the chocolate chips and nuts, then divide the batter evenly among the muffin cups. Bake for 10-12 minutes or until golden brown and top springs back. Cool on a wire rack. Yield: 48 mini muffins

**These may be baked in full size muffin cups as well, and the recipe states the yield is 12. Bake for 20-22 minutes.

Bacon Wrapped Pork Loin

from gourmet mom on the go
Ingredients:
1 boneless pork loin, about 5 pounds
6 to 8 slices bacon
Rub Mixture:
1 teaspoon chili powder
1/2 teaspoon paprika
1 1/2 teaspoons salt
1/2 teaspoon coarse ground black pepper
1/2 teaspoon ground cumin
1 teaspoon ground cinnamon
1/2 teaspoon beau monde seasoning (optional)
Glaze:
1 cup light brown sugar, packed
1/4 cup butter, melted
2 tablespoons flour
2 tablespoons cider vinegar
1/2 teaspoon dry mustard

Directions:
Heat oven to 350°.
Place pork loin in a roasting pan. Combine the rub ingredients and rub over the pork.
Lay bacon slices over the pork loin.
Roast for about 1 1/2 to 2 hours, or until the pork registers about 150°. In the meantime, combine the butter, brown sugar, flour, cider vinegar, and dry mustard in a saucepan. Bring to a simmer and simmer for about 1 minute. Spoon over the pork and return to the oven. Roast for about 15 to 20 minutes longer, or until pork registers 160°. If you want the bacon extra-crispy, broil for 2-3 minutes, just keep an eye on it so it doesn’t burn. Serve with mashed potatoes, rolls

Apple Cider Doughnuts

from real mom kitchen


1 cup apple cider
1 cup sugar
1/4 cup of butter (softened)
2 large eggs
1/2 cup buttermilk
3 1/2 cups unbleached white flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon freshly grated nutmeg
oil for frying
1 cup cinnamon-sugar for coating fried doughnuts


Boil cider until it reduces to 1/4 cup, allow it to cool completely. Mix 3 1/2 cups flour, baking powder, baking soda, cinnamon, salt and nutmeg in a bowl. Set aside. In the bowl of a stand mixer, cream butter and sugar. Add eggs, and mix until blended. Add buttermilk and reduced cider, blend until incorporated. Add flour mixture gradually, until just incorporated. Turn dough out on a well floured board, knead it a few times to make sure ingredients are well-mixed. (The dough to me looked just like sugar cookie dough) Pat or roll into a 1/2 inch thick circle. Using a 3" round cutter (or doughnut cutter), cut as many circles as you can. Cut smaller hole in center. Set aside centers to make doughnut holes, or collect them along with dough around the larger circles, form a ball, flatten to 1/2 inch and repeat the cutting of doughnuts (This is what I did and I got like 17 doughnuts). Heat appox 3 inches of oil in a high-sided pan or dutch oven. When oil is hot, place as many doughnuts/holes as will fit into pan without crowding them. Allow the doughnuts to brown, then turn them over and brown the other side. Turn carefully, these babies are delicate. Remove them from the oil and set them on a paper towel. When all of the doughnuts are fried, coat them in the cinnamon sugar mixture and serve. Doughnuts are best eaten the day they are made. Check out http://www.ourbestbites.com/2009/10/apple-cider-spice-doughnuts.html for the pumpkin spice version of this recipe.

Pumpkin Spice and Chocolate Caramel Corn

from Jenny at pickey plate

Pumpkin Spice Caramel Corn

1 3.3oz bag Kettle Corn popcorn, popped and all un-popped kernels removed
1 Cup dry roasted peanuts
2 Cups unwrapped pumpkin spice Hershey’s Kisses (I find them at Target), (If you cannot find the kisses, substitute 1 Cup of butterscotch chips)
6 Tablespoons butter
3/4 Cup packed brown sugar
1/3 Cup corn syrup
¼ teaspoon salt

1. Preheat oven to 250 degrees F. Place popped popcorn and peanuts onto a large rimmed baking sheet that has been sprayed lightly with non stick cooking spray.

2. Place kisses, butter, brown sugar, corn syrup and salt into a medium saucepan over medium heat. Stir constantly until mixture comes to a light boil. Remove from heat and pour evenly over popcorn and nuts. Gently stir to coat mixture over popcorn. Bake in oven for 30 minutes, stirring every 15 minutes.

3. Remove from oven and pour onto parchment paper to cool. Break into pieces and serve. Enjoy!

Chocolate Caramel Corn


1 3.3oz bag Kettle Corn popcorn, popped and all un-popped kernels removed
1 Cup dry roasted peanuts
1 Cup semi sweet chocolate chips
6 Tablespoons butter
3/4 Cup packed brown sugar
1/3 Cup corn syrup
¼ teaspoon salt

1. Preheat oven to 250 degrees F. Place popped popcorn and peanuts onto a large rimmed baking sheet that has been sprayed lightly with non stick cooking spray.

2. Place chocolate chips, butter, brown sugar, corn syrup and salt into a medium saucepan over medium heat. Stir constantly until mixture comes to a light boil. Remove from heat and pour evenly over popcorn and nuts. Gently stir to coat mixture over popcorn. Bake in oven for 30 minutes, stirring every 15 minutes.

3. Remove from oven and pour onto parchment paper to cool. Break into pieces and serve. Enjoy!

Candy Corn Cookie Bark

from homebased mom&
Recipe Girl

14 whole Oreos, broken up. I used the Halloween ones with the orange filling but regular will work fine

1 1/2 C pretzels, broken into pieces. I used the small stick pretzels

1 lb. white chocolate, almond bark or melts found in the bulk food section

1 C candy corn

brown and orange colored sprinkles

Cover a large cookie sheet with wax paper. Spread broken cookes, pretzels and about 3/4 C of the candy corn onto the waxed paper. Place white chocolate in a container and microwave for 1 1/2 minutes. Stir and then microwave for another 30 seconds until melted and smooth. White chocolate melts faster and burns easier than chocolate.

Drizzle the melted chocolate over the cookie mixture, spreading with spatula if needed to coat evenly. Sprinkle remaining candy corn and colored sprinkles over the chocolate while it is still wet. Do not let it harden. Place

cookie tray into refrigerator until set and firm. Remove and gently break bark into small pieces. Store in air tight container.

Allspice Snaps

from prudence pennywise
Estimated Cost: $1.50 for 16
Adapted from Didi Emmons
6 tablespoons softened butter
1/2 cup granulated sugar (plus more later)
1/2 cup dark brown sugar
1 egg yolk
1/2 teaspoon allspice (plus more later)
pinch of salt
3/4 teaspoon baking soda
1 cup all purpose flour
Preheat oven to 350 degrees. In a medium bowl, combine butter and both sugars until light and fluffy. Stir in egg yolk. Add allspice, salt, soda, and flour. Form cookie dough into one inch bowls. In a small bowl combine 1/4 cup sugar and 1/8 teaspoon allspice. Roll cookies in sugar mixture. Place on cookie sheet and flatten slightly with hand. Bake at 350 degrees6-8 minutes, or until puffed in the center and crinkled on the edges.

Martha's Stewarts Pumpkin Cookies with Browned Butter Frosting

from prudence pennywise
Estimated Cost: $3.00 for 20
6 tablespoons butter, softened
1 cup plus 2 tablespoons brown sugar
1 egg
3/4 cup solid pack pumpkin
1/4 cup plus 2 tablespoons evaporated milk
1/2 teaspoon vanilla extract
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon cinnamon
3/4 teaspoon ginger
1/4 teaspoon nutmeg
1 and 1/4 cup plus two tablespoons flour
For the icing:
5 tablespoons butter
2 cups powdered sugar
1/3 cup evaporated milk
1 teaspoon vanilla
Preheat the oven to 375. Beat butter and brown sugar until light and fluffy. Add eggs, pumpkin, milk and vanilla and mix until well blended. Stir in powder, soda, salt, cinnamon, ginger and nutmeg. Add flour and stir until just combined. Line two cookie sheets with waxed paper. Using a 1/4 cup measure, pour a little batter onto cookie sheet and nudge it into a circle with the back of a spoon. (Martha recommends piping the dough). You should get about 20 cookies.
Bake both cookie sheets, rotating halfway through, for about 12 minutes, or until cookies spring back. Cool completely. Make browned butter frosting. Melt butter in medium saucepan over medium heat. Cook until butter is golden brown, about three minutes. Add powdered sugar. Stir in evaporated milk and vanilla. Mixture will thicken as it sits, so add more milk as needed. Frost cookies with warm icing. Sprinkle with additional cinnamon, if desired.

Big Soft Ginger Cookies

from food for thought

2 1/4 cups flour
1/2 t. cloves
2 t. ginger
3/4 t. cinnamon
1/4 t. salt
1 t. baking soda
1/2 cup butter
1/4 cup shortening
1 cup sugar
1 egg
1/4 cup molasses

Preheat the oven to 350 degrees. Beat the butter until fluffy, and gradually add 1 cup of sugar and beat for a couple minutes more. Add the egg and molasses and beat well. Stir dry ingredients into the mixture until well incorporated, then roll into 1 inch balls an roll in cinnamon sugar before placing on cookie sheet. Bake for 10-12 minutes or until top is just crackled and barely set. Remove from the oven and allow to rest on the cookie sheet for 2-3 minutes before removing to a wire cooling rack.

Make-Ahead Crispy, Buttery Garlic Bread

12 tablespoons butter, softened
4 garlic cloves, very finely minced
1/4 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper
12 (1-inch) slices Italian or French bread

Using a fork, beat butter, garlic, sugar, salt and pepper in small bowl until combined. Spread butter mixture evenly over both sides of bread.

Freeze the slices on a large baking sheet or plate until firm, about 15 minutes. After they are firm, transfer the slices to a freezer ziploc bag and freeze for up to one month.

To serve, preheat oven to 425 degrees. Arrange bread on rimmed baking sheet and bake until golden brown on the first side, about 10 minutes. Flip and bake until golden brown on the second side, 6-7 minutes more. Serve.

Note: To serve the bread immediately instead of freezing, bake buttered bread on rimmed baking sheet at 425 degrees for 8 minutes then flip and bake 5 more minutes on the second side.

Recipe from My Kitchen Cafe (www.mykitchencafe.blogspot.com)

Garlic Bread Seasoning

Recipe from OurBestBites.com

1/2 c. powdered Parmesan cheese
2 tsp. Kosher salt
2 Tbsp. garlic powder
2 tsp. oregano
2 tsp. basil
2 tsp. marjoram
2 tsp. parsley

Combine ingredients in a jar (preferably one with a sprinkle top) and shake. Sprinkle on top of breadsticks or combine 1 1/2 Tbsp. seasoning with 1/2 c. of softened real butter and spread on a loaf of French bread (cut in 1/2 lengthwise). Wrap in foil and bake at 375 until butter's melted. If you want, you could also pop it open-faced under the broiler for a few minutes so it gets brownish and crispy.

Spice Cupcakes with Maple Syrup Frosting

from your home based mom,& all recipes

3 eggs

1/2 C butter, softened

1 C buttermilk

1 tsp double strength vanilla or 2 tsp regular strength

2 C flour

1 tsp baking powder

1 tsp baking soda

2 tsp Penzeys Baking Spice (or nutmeg)

1/4 tsp salt

Preheat oven to 350 degrees. Line cupcake pan with liners.

Cream 1/2 C of butter and sugar until light and fluffy. Add in the eggs and mix well until combined.

Mix together the flour, baking powder, baking soda, spice blend and salt. Add the flour mixture and the buttermilk combined with the vanilla alternately in three parts. Fill cupcake tins 2/3 full.

Bake at 350 degrees for about 16-17 minutes or until a toothpick comes out clean. Cool and frost.

Maple Brown Sugar Buttercream Frosting

1 C butter, softened

2 3/4 C powdered sugar

2 Tbsp brown sugar

2 Tbsp maple syrup

Put butter in bowl and mix until whipped.

Mix in powdered sugar and beat for about a minute. Scrape down the sides and add the brown sugar and maple syrup. Mix for another 2-3 minutes or until frosting is fluffy. Frost cooled cupcakes and garnish with chopped nuts – hazelnuts, pecans or walnuts

Magelby's Parmesan Rolls

from kara's kitchen & homebased mom

18-24 frozen Rhodes rolls

1/4 cup mayonnaise

1/4 cup melted butter

1/4 cup Parmesan cheese

Garlic salt

Dried parsley

Combine the mayo and the melted butter. Dip the tops of the rolls in the butter mixture, then in the parmesan cheese. Place in greased muffin tins, cheese side up. Let rise according to package directions (usually about 5 hours). Sprinkle rolls with garlic salt and parsley. Bake at 350° for about 18 minutes.



Notes:

-You can dip the rolls while they are still frozen, or after they have thawed. Just make sure they end up doubled in size before you bake them.
-When I made these, I didn't follow the directions closely and I rolled the entire roll in the butter mixture and cheese instead of just the tops. I only got 18 rolls, but if you only roll the tops, you should get more.

-Some of my boys are not fond of parmesan cheese, but they couldn't get enough of these!

-I used freshly grated parmesan cheese, not the stuff in the green can. Not sure how that would work.

Caramel Apples

posted on real mom kitchen from taste of home

1/2 cup butter, cubed
2 cups packed brown sugar
1 cup light corn syrup
Dash salt
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla extract
10 to 12 Popsicle sticks
10 to 12 medium tart apples, washed and dried

In a large heavy saucepan, melt butter; add the brown sugar, corn syrup and salt. Cook and stir over medium heat until mixture comes to a boil, about 10-12 minutes. Stir in milk. Cook and stir until a candy thermometer reads 248° (firm-ball stage). Remove from the heat; stir in vanilla.
Insert Popsicle sticks into apples. Dip each apple into hot caramel mixture; turn to coat. Set on greased waxed paper to cool. Yield: 10-12 apples.