CINNAMON ROLL CAKE

yourhomebasedmom.com

Cake:
3 c. flour
1/4 tsp.salt
1 c. sugar
4 tsp. baking powder
1 1/2 c. milk
2 eggs
2 tsp. vanilla
1/2 c. butter, melted

Topping:
1 c. butter, softened
1 c. brown sugar
2 Tbsp. flour
1 Tbsp. cinnamon

Mix everything together except for the butter. Slowly stir in the melted butter and pour into a greased 9x13 pan. For the topping, mix all the ingredients together until well combined. Drop evenly over the batter and swirl with a knife. Bake at 350 for 28-32 minutes.

Glaze:
2 c. powdered sugar
5 Tbsp. milk
1 tsp. vanilla

While warm drizzle the glaze over the cake.

The Best Frosting Ever

from melskitchencafe.com & cooks country

*Note: this frosting takes a bit of advance planning since the frosting needs time to cool so plan ahead! Also, the frosting can be refrigerated in an airtight container for up to one week. When ready to use, let the frosting stand at room temperature until softened, about 2 hours. Beat with stand mixer on medium-high speed until light and fluffy, about one minute. Finally, I pipe a lot of cakes for my kids' birthdays (think: Spiderman covered in Wilton stars) and although I haven't tried it, I highly suspect that an hour or so of chilling time will lend this frosting nicely to being piped. When I try it, because I will, I'll update the recipe with my notes.


*Makes about 4 cups frosting (plenty for two 9-inch cake layers)


1 1/2 cups granulated sugar

1/4 cup all-purpose flour

3 tablespoons cornstarch

1/4 teaspoon salt

1 1/2 cups milk (I used 1% with stellar results)

2 teaspoons pure vanilla extract

24 tablespoons (3 sticks) butter, cut into 24 pieces and softened at room temperature


In a medium bowl, combine the sugar, flour, cornstarch and salt. Slowly whisk in the milk until the mixture is smooth. Place a fine-mesh strainer over a medium saucepan and pour the milk mixture through the strainer into the saucepan. Cook the mixture over medium heat, whisking constantly, until the mixture boils and is thick enough that it starts to become difficult to easily whisk. This could take anywhere between 5-10 minutes, depending on your stove, heat, etc. It should bubble quite a bit at the end (be careful of the splatters) and thicken considerably.


Transfer the mixture to a clean bowl and cool to room temperature. I refrigerated my initial mixture overnight. If you do this, make sure to pull it out in time to let it warm back up to room temperature. If you try to proceed with the rest of the recipe and the mixture is too cold, the butter won't absorb into the frosting like it should.


Once the frosting is completely cooled to room temperature (it should have no hint of warmth at all!), beat the mixture with the vanilla on low speed until it is well combined, about 30 seconds (a stand mixer will work best for this). Add the butter, one piece at a time, and beat the frosting until all the butter has been incorporated fully, about 2 minutes. Increase the speed to medium-high and let the mixer work it's magic. Beat the frosting for five minutes, until it is light and fluffy. Let the frosting sit at room temperature until it is a bit more stiff, about 1 hour. I suspect if you chill it for an hour or so, it would be stiff enough to actually pipe with instead of frosting with a rubber spatula.


Chocolate Version: Add 1/4 cup cocoa powder to the sugar, flour, cornstarch, salt mixture in the first step. Once the frosting has been mixed for five minutes and is light and fluffy, mix in 3 ounces of semisweet chocolate that has been melted and completely cooled to room temperature.

Recipe: Spicy brittle

Gesine Bullock-Prado
Ingredients
2 cups sugar
1/2 cup corn syrup
1/4 cup unsalted butter
1 teaspoon salt
1 teaspoon cayenne pepper
1 teaspoon baking soda
3 cups salted dry-roasted peanuts
Preparation
In a large, heavy stockpot over medium heat, combine the sugar, corn syrup, butter, salt, and cayenne pepper. Stir until the sugar has dissolved.

Clip on a candy thermometer, stop stirring, and boil until the temperature reaches 300°F. Immediately remove the pot from the heat.

Sprinkle the baking soda over the syrup and stir. The contents will bubble vigorously. Immediately stir in the peanuts.

Quickly pour the mixture onto a sheet pan sprayed with nonstick baking spray. Try to pour the brittle evenly; you can use a small offset spatula (also sprayed with nonstick spray) to coax the brittle to spread evenly in the pan while it's still warm.

Allow to cool completely and break into pieces. Store in an airtight container for up to 2 weeks.

TORTILLINI SALAD

From London Brown

(Make dressing 4 hours ahead)

DRESSING

1 cup Mayo

1+ teaspoon sugar

3 Tab. Cider vinegar

Mix together and let sit in fridge for 3-4 hours

SALAD

Head of cauliflower

2 bunches of broccoli

1 lb. bacon

1+ cups cheese

Three Cheese Tortellini

Optional: Green onions , Cashews

Darn Good Chocolate Cake‏

This recipe came to me from a friend of my sister Sarah. It was so good! I didn’t have a Bundt pan, so I used cupcakes, and topped them with vanilla ice cream and magic shell. It was almost like eating a molten lava cake.

1 box devils food cake mix
1 pkg instant choc pudding
...4 eggs
1 c sour cream
1/2 c warm water
1/2 c oil
bag of choc chips

Mix all but the choc chips for 1 min on low. Scrape down sides of bowl and mix again for 2-3 min on med. Fold in choc chips and pour into a prepared bundt pan. Bake at 350 for 45-50 mins. Cool for 20 mins and then turn out on a plate. Sprinkle with powdered sugar and serve while still warm with vanilla ice cream. So yummy!

BBQ Pulled Pork Sandwiches

www.jamiecooksitup.blogspot.com
Time: 10 minutes prep + 9 hours cooking
Yield: meat for 8 sandwiches
Recipe adapted from somewhere one line.....

1 3 pound pork roast (NOT FROZEN)
2 T olive oil
Montreal Steak Seasoning
3-4 C Root Beer, Dr. Pepper or Coke
1 1/2 - 2 C Sweet Baby Rays BBQ Sauce
8 rolls


***NOTE:I used a Pork Sirloin Tip Roast because they have less fat, but a Pork Loin or Butt Roast would work as well.***

1. Place your pretty pork roast on a plate. Season it generously with Montreal Steak Seasoning. Pat the seasoning into the roast with your fingers.
2. Into a large hot skillet pour about 2 T olive oil. Throw your Pork Roast seasoned side down into the skillet. (Ok don't really ''throw" it. We don't want pork guts to be flung anywhere! Just lay it down gently. Seasoned side down.)
3. Grab your Montreal Steak Seasoning and sprinkle it on the unseasoned side of the meat. Let the pork roast get nice and brown. Turn it over and sear it on the other side as well. The Montreal Steak Seasoning will turn a bit crusty. That's what you want. A nice crusty sear. Yum. This will really give your meat a nice smokey/salty flavor. It should smell pretty darn fabulous, too.
4. Stab that bad boy Pork Roast with a couple of forks and transfer it to a large crock pot.
5. Pour the soda over the top of your meat. Cover and cook on low for 7 hours, or until the meat shreds nicely with a fork.
6. Remove the roast from the pan, shred it all up and place it back in the soda juices. Let it cook for 1 hour more.
7. Drain the juices from the pan and pour the BBQ sauce in. Stir it well to incorporate. Cook for 30-60 more minutes.
Serve on some nice rolls.
Enjoy!

BBQ Chicken Pizza

another good one from Jamie cooks it up!
www.jamiecooksitup.blogspot.com

Time: (Not including the dough) 10 minutes prep + 15 minutes baking
Yield: 1 twelve inch pizza
Recipe adapted from The Pioneer Woman


1 C grilled chicken strips, chopped
3/4 C Sweet Baby Rays BBQ Sauce
1 C mozzarella cheese, grated
1 C Parmesan cheese, grated
1/4 C red onion, sliced
2 T cilantro, chopped


1. Spread some olive oil on a stone, or baking sheet. Place the pizza dough on the stone...or sheet...or what ever you are using. Let it hang out there for about 5 minutes. Then, spread it out to the corners of the pan. You don't have to use a rolling pin here, just stretch it out with your pretty little fingers. If you happen to have big chubby fingers....well. All the better, I suppose.

2. Take some grilled chicken strips and slice cut them into chunks.
3. Pour the Sweet Baby Ray's over the top of the crust.
4. Sprinkle half of the cheese over the top of the sauce.
5. Then the chicken...
6. Then the onions...
7. Then the rest of the mozzarella and all of the Parmesan cheese.
8. Dot the top with a little bit more of the Sweet Baby Ray's. It's sweet, baby. Really sweet.
9. Bake at 450 for about 15 minutes, or until the cheese is bubbly and the underside of the crust is golden.
10. Sprinkle the cilantro over the top and vwalla, baby. You are going to be feeling pretty darn sweet your self.

Crock Pot Split Pea Soup

from favorite family recipes

**This makes quite a lot.. if you don't have a large crock pot, I would suggest halving the recipe.

1 pkg (about 2 1/2 c. or 1 lb.), dried split peas
9 c. chicken broth (if you like it thick, use 8 c.)
4 carrots, coarsely chopped
3 medium potatoes, diced small
3 celery stalks, chopped
1 onion, finely chopped
2 Lb. diced ham (about 2 c. or so)
1 tsp. minced garlic
1 tsp. Kosher Salt
1/2 tsp. pepper
1 bay leaf

Combine all ingredients in Crock Pot and cook on low for about 7-8 hours (or on high for about 4-5 hours). Remove bay leaf before serving. Serve with sliced french bread.

Chicken and Black Bean Green Enchilada Rice Bake

from Jen at picky plate

2 cups white long grain rice

2 1/2 cups cooked, shredded chicken breast

One 15-ounce can mild green enchilada sauce

One 4-ounce can sliced black olives

One 15-ounce can diced tomatoes

1/2 cup sour cream

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 teaspoon McCormick Gourmet Roasted Ground Cumin

One 15-ounce can black beans, drained and rinsed

2 cups shredded cheddar cheese

1. Preheat oven to 350 degrees F. and spray a 9×13-inch baking dish with non-stick cooking spray.

2. Cook rice according to package directions.

3. Place chicken, enchilada sauce, olives, tomatoes, sour cream, salt, pepper and cumin into a large bowl, mixing to combine. Pour cooked rice into prepared baking dish and layer beans on top of rice. Pour chicken mixture over rice and top evenly with cheddar cheese. Bake for 30 to 35 minutes, until cheese is melted and rice is hot.

Makes 6 to 8 servings

Southwest Chicken Sandwich

I love this sandwich from the Zions lodge cafe and wish I had the recipe.

A marinated grilled chicken breast topped with a green chili and melted pepper jack cheese on a cracked wheat and oat dusted bun. Served with sides of chipotle aioli, lettuce, tomato, red onion,avacado and pickles

maybe I'll try this with a fajita marinade and see what happens!

Recipe: Sour Cream Noodle Bake

from the pioneer woman
Ingredients
1-¼ pound Ground Chuck
1 can 15-ounces Tomato Sauce
½ teaspoons Salt
Freshly Ground Black Pepper
8 ounces, weight Egg Noodles
½ cups Sour Cream
1-¼ cup Small Curd Cottage Cheese
½ cups Sliced Green Onions (less To Taste)
1 cup Grated Sharp Cheddar Cheese
Preparation Instructions
Preheat oven to 350 degrees.

Brown ground chuck in a large skillet. Drain fat, then add tomato sauce. 1/2 teaspoon salt and plenty of freshly ground black pepper. Stir, then simmer while you prepare the other ingredients.

Cook egg noodles until al dente. Drain and set aside.

In a medium bowl, combine sour cream and cottage cheese. Add plenty of freshly ground black pepper. Add to noodles and stir. Add green onions and stir.

To assemble, add half of the noodles to a baking dish. Top with half the meat mixture, then sprinkle on half the grated cheddar. Repeat with noodles, meat, then a final layer of cheese. Bake for 20 minutes, or until all cheese is melted.

Chicken and Black Bean Quesadillas

www.jamiecooksitup.blogspot.com
Time: 20 minutes hands on + 4-5 hours crock pot cooking
Yield: 8-10 Quesadillas
Recipe from Jamie Cooks It Up!

4 large chicken breasts
1 1/2 C water
1 T canola oil
1 envelope Fajita Seasoning Packet
1 can black beans
1 C corn
1-2 C Cheddar Cheese
8-10 flour tortillas

1. Place your chicken breasts inside a crock pot that has been sprayed with cooking spray.
2. Mix the water, oil and the Fajita Mix. Pour it over the top of the chicken. Cover with the lid and cook for 4 hours on high.
3. When the chicken is cooked through remove it from the crock, placing it on a plate. Shred it up with a fork.
4. Put it back in the juices of the crock pot and let it simmer for 1 more hour.
5. Heat up a skillet. Spray it with cooking spray (or butter it....depending on how closely you are counting calories). Lay a tortilla out on the skillet. Cover just half of the tortilla with some chicken, black beans, corn and cheese. Cover the yummy filling up with the other half of the tortilla. Heat until the cheese has started to melt. Flip it over and to let the other side of the tortilla get crispy, and to melt the cheese fully.

Creamy Chipotle Dip
Time: 5 minutes
Yield: 1 cup
Recipe from Jamie Cooks It Up!

1/3 C Chipotle Mayo
1/3 C Miracle Whip Salad Dressing
1/3 C Sour Cream
2 T sugar
1 T lime juice
2 T cilantro, chopped fine
dash salt

1. Combine all ingredients in a small bowl.
The end. Fastest dipping sauce this side of The Biggest Loser

Sweet Cafe Rio Pork

from jamie cooks it up
Time: 5-8 hours slow cooking
Yield: 8 servings

1 3 lb pork loin roast (be sure the roast is completely thawed)
1 16 oz jar salsa (2 C salsa)
1 can green chilies
½ C brown sugar
1 can black beans, undrained

Tortillas
Cheese
Lettuce
Tomato

1. In the bottom of a large crock pot mix salsa, green chilies, brown sugar, and black beans.
2. Add the pork roast and cook on high for 4 hours or on low for 7 hours.
3. Take the meat out of the Crockpot and shred it up with a fork.
4. Return meat to the Crockpot and cook 1 more hour.
5. Serve on tortillas with cheese, lettuce and tomatoes.

Vidalia Honey Vinaigrette

from Southern Plate

•3/4 Cup Vegetable oil (or oil of your choice, note that other oils may alter flavor)
•1/2 cup Vidalia onion, chopped (or other sweet onion)
•1/4 Cup Cider Vinegar
•1/4 Cup Honey
•1 Tablespoon Dijon Mustard (honey dijon is fine)
•1/2 teaspoon salt
•1/2 teaspoon pepper
Place one tablespoon of oil in skillet or sauce pot and heat over medium. Add chopped onions and continue cooking, stirring frequently, over medium heat until browned and caramelized, about eight minutes or so. Pour in cider vinegar and stir well to loosen coating on bottom of pan.

Pour entire contents into blender and add remaining oil along with all other ingredients. Blend on high for two minutes, until well blended and emulsified. Refrigerate several hours before serving over your favorite salad. Recommendation: Dark greens with pecans, chopped apples, and dried cranberries.

Mom's Overnight Wheat Rolls

from prudencepennywise.blogspot.com
1 and 1/2 cups room temperature water
1 and 1/2 teaspoons active dry yeast
1 tablespoon sugar
1 teaspoon salt
1 tablespoon dried minced onion
1 and 1/2 cups wheat flour
1 and 1/2 cups all purpose flour, plus more for shaping
Mix all ingredients with a wooden spoon to combine. Cover with plastic wrap and refrigerate overnight. An hour before ready to bake, take dough out of the refrigerator. Let rest for one hour. Preheat oven to 425 degrees. On a floured surface, pat dough into rectangle. Roll into cylinder. Cut into 9 rolls. Place in greased nine inch baking dish. Let rise, covered for twenty minutes. Bake for about 20 minutes, or until tops and bottoms are golden brown. Let rest for one minute and remove from pan.

Cocoa Brownies with Browned Butter and Walnuts

minimally adapted from Bon Appetit

Ingredients:
10 Tbsp butter, cut in pieces
1 1/4c sugar
3/4c unsweetened baking cocoa, sifted
2 tsp milk
1 tsp vanilla
1/4 tsp salt
2 eggs
1/3c flour
1c walnuts, chopped

Directions:
In a medium saucepan, melt butter over medium heat. Continue to cook until foam decreases and browned bits form at the bottom of the pan, about 5-8 minutes. The butter will look almost caramel-y.

Remove from heat and immediately stir in sugar, cocoa, milk, vanilla, and salt. Stir 1-2 minutes. Allow to cool 1-2 minutes longer, then beat in eggs, one at a time until well incorporated.

Sift in flour and stir until flour is completely stirred in. Add walnuts and stir another 10 or so strokes to mix them in. Pour mixture into an 8×8″ metal baking dish that has been buttered or sprayed with nonstick spray.

Bake at 325 degrees for 25-28 minutes or until a toothpick tests clean (a few moist crumbs are okay, you just don’t want batter). Allow to cool, then slice into 12-16 brownies.

Chicken Parmesan Soup

yourhomebasedmom.com


4 Tbsp olive oil

2 chicken breasts, skinless, boneless, pounded thin and cut into bite size pieces

1 28 oz can diced tomatoes

1 qt. chicken broth

salt and pepper

1 C fresh basil, chopped

1 tsp red pepper flakes

1 large onion, thinly sliced

8 slices of crusty artisan bread

3 cloves of garlic, chopped

1 whole clove of garlic

1/2 C freshly grated Parmesan cheese

Season chicken with salt and pepper and cook in 2 Tbsp. olive oil. Cook until just cooked through. Remove from pan and set aside.

Add remaining olive oil and saute chopped garlic, onions and red pepper flakes. Cook until onions are beginning to soften. Add tomatoes and chicken broth and bring to a simmer and cook for about 5 minutes. Put the chicken back in and cook for 2-3 minutes. Add the chopped basil and stir.

While soup is cooking, drizzle the sliced bread with olive oil and sprinkle with salt and pepper. Place on a baking sheet under the broiler in the oven and toast until lightly golden. Watch closely. Remove from oven and rub each slice with the whole clove of garlic. Top with freshly grated Parmesan cheese. Place back under broiler for 1-2 minutes until cheese is melted.

Place one slice of toast in bottom of bowl and pour soup over the top. Add a second toast on top. Enjoy!

Original recipe from Rachel Ray

Beef Fajitas

yourhomebasedmom.com

1/2 C canola oil
1/3 C soy sauce
1/4 C balsamic vinegar
2 Tbsp fresh lime or lemon juice
1 1/2 Tbsp Worcestershire sauce

1 Tbsp Dijon mustard
3 cloves garlic, minced
1/2 tsp ground black pepper
1 1/2 pounds flank steak

Combination of peppers - red, yellow, orange, green and onion, sliced.

Olive oil
Salt


Using a medium bowl,combine the oil, soy sauce, vinegar, lemon or lime juice, Worcestershire sauce, mustard, garlic, and ground black pepper. Place meat in a large zip loc baggie and pour marinade over the steak. Turning meat to coat thoroughly. Refrigerate for at least 2-3 hours or overnight.

Preheat grill for medium-high heat.

Place steaks on the grill, and discard the marinade. Grill meat for 5 minutes per side, or to desired doneness.

While meat is grilling, saute onions and peppers in olive oil and salt until tender.

Serve with meat on a tortilla. Add sour cream, guacamole and or salsa.

Chicken Pasta Salad

cjaneinthekitchen.blogspot.com

1 lb. cooked, shredded chicken (or 1can of Costco chicken)
1 lb. cooked rotini or bowtie noodles


2 heads broccoli, finely chopped


1 red pepper, chopped
1 green pepper, chopped
1/3 onion, chopped
1 can sliced olives
1 cup shredded cheese


1/3 - 1/2 cup ranch dressing (don't skip this--it's what holds it all together)

Dressing:
2 envelopes dry Italian dressing mix
6 Tbs. apple cider vinegar
4-1/2 Tbs. water
1/2 cup olive oil
Combine cooled chicken, chopped vegetables, and olives. Set aside. Whisk together dressing ingredients and pour over vegetables and chicken. Mix together. Add ranch dressing and cheese and fold together. Refrigerate 1 hour before serving Serves 8 - 10.

Crunchy Asian Chicken Salad

yourhomebasedmom.com

1 lb. chicken breasts, skinless and boneless
3 Tbsp olive oil
2 Tbsp fresh lime juice
1 Tbsp cilantro, chopped fine
1 tsp salt and pepper

1/4 tsp crushed red pepper flakes
1/4 tsp cayenne pepper
1/2 C olive oil
1/4 C fresh lime juice
1 Tbsp grated lime peel
3 Tbsp white wine vinegar
1/4 tsp chili powder
2 Tbsp sugar
1 tsp salt and pepper

Combination of shredded Napa Cabbage and baby spinach (about 5-6 cups)
1 C shredded carrots
1 bunch cilantro, chopped
1 C chopped peanuts


Cut chicken breasts into thin strips. In a bowl combine 3 Tbsp olive oil, 2 Tbsp lime juice, 1 Tbsp cilantro, salt and pepper. Add chicken and marinate for 30 minutes. Heat pan and saute chicken until cooked through. Set aside to cool.

In a bowl mix together the 1/2 C olive oil, 1/4 C lime juice, lime peel, vinegar, chili powder, sugar, 1 tsp salt and 1 tsp black pepper.

In a large bowl, add together cabbage, spinach, carrots, cilantro, chicken and peanuts. Add in dressing mixture and toss.

Texas Roadhouse ® Sweet Yeast Rolls

Recipe found on mysisterskitchen2009.blogspot.com

1/2 solid cake of yeast or 1 pkg of active dry yeast
1/2 cup warm water
2 cups milk
1/2 cup sugar
(It was suggested that you use 1/2 cup sugar AND 1/2 cup honey to be closer to the rolls served in the restaurant.)
*( also suggested to try 4t. vital wheat gluten)*
2 quarts all purpose flour (8 cups)
2 TBS melted butter
2 whole eggs
2 tsp salt

Directions:
Soften yeast in warm water with a teaspoon of sugar. Scald milk; cool to lukewarm. Add yeast, sugar and enough flour to make medium batter. Beat thoroughly. Let stand until light and foamy. Add melted butter (which has been cooled), eggs, and salt. Beat well. Add enough flour to form soft dough. Sprinkle small amount of flour on counter and let dough rest. Meanwhile, clean and dry bowl; grease clean surface of bowl. Knead dough until smooth and satiny. Put in greased bowl; turn over to grease top. Cover, let rise in warm place until double in bulk. Punch down. Turn out on floured board. Divide into portions for shaping; let rest 10 minutes. Shape dough into desired forms. Place on greased baking sheets. Let rise until doubled. Bake at 375 degrees for 10 minutes; reduce temperature to 350 degrees for 10 to 15 minutes more. Cool on rack. Makes 5 to 6 dozen.
***** ***** *****

Like Texas Roadhouse Cinnamon Butter
1/2 cup Butter
1/2 cup Powdered Sugar
1/2 cup Honey
1 tsp Cinnamon
Blend all ingredients at room temp.

Blue Ribbon Brownies

~Susan (Nolan) Spencer
from her mother

1 cup shortening
4 eggs
4 squares unsweetened baker’s chocolate
2 cups sugar
1 ½ cups all purpose flour
2 teaspoon vanilla
1 teaspoon baking powder
1 cup nuts
1 ½ teaspoon salt
Melt shortening and chocolate together. Sift flour, salt and baking powder. Beat eggs, add sugar and beat until creamy. Add chocolate mixture and blend. Add flour mixture, vanilla and nuts. Bake in greased 9x13x2 pan. Bake at 350˚ for 25 to 30 minutes. Check with toothpick.

Quick and Easy Breadsticks

www.jamiecooksitup.blogspot.com
Yield: 36 small breadsticks
Time: 45 minutes start to finish
Recipe from my cousin Pam Corry

1 1/2 C warm water
2 T sugar
1 T yeast
1/2 t salt
3 1/2- 4 C flour
1/4 C butter (not that nasty margarine crap)
3/4 C grated Parmesan or mozzarella cheese
Johnny's Garlic Seasoning

1. Mix the water, sugar and yeast together in a measuring cup or in the bottom of your mixer. Let it sit for 5 minutes.
2. Add the salt and the flour, one cup at a time, until it is well incorporated. Mix on high for 5 minutes. Let the dough rest for 5 minutes.
3. Melt the butter and pour half of it into a jelly roll pan (large cookie sheet).
4. Place the dough in the center of the pan. Let it sit for 2 or 3 minutes. Letting the dough rest makes it MUCH easier to shape.
5. Spread the dough out flat onto the pan until it reaches all of the edges. Doing all of the spreading and cutting of these bread sticks, in the pan makes cleaning up your counter so much easier!
6. Pour the other half of the butter onto the dough. Spread it around with your hands. Sprinkle the Johnny's Garlic Seasoning all over the dough, and then the Parmesan cheese.
7. With a pizza cutter cut the dough into three rows lengthwise, and then into about 12 little height wise rows.
8. Put the pan into a 170 degree oven for about 7-10 minutes. The breadsticks should rise about 1 inch.
9. Turn you oven up to 350 and bake for about 12 minutes, or until golden brown.
10. When they come out of the oven let them sit and rest again for about 5 minutes. Then redefine your cutting lines with the pizza cutter.
11. I use a pair of cooking scissors to cut the edges where the pizza cutter can't reach.
That's it! They are wonderful. I have played around with a variety of things that can be put on the top. I will post those recipes in the days to come! Johnny's Garlic Spread seasoning is one in a million. I buy it at Costco, and keep several in my long term food storage. It's really great to have on hand. ENJOY!