Wednesday, November 19, 2014

The Best Breadsticks

Mel's Kitchen Cafe has done it again!  These breadsticks are amazing and incredibly fast to make.  Below you will find Mel's directions from Mel's Kitchen Cafe but I did things a little differently.  I sprayed the pan with pam instead of butter.  I also baked them plain, without any seasoning.  I buttered the breadsticks and seasoned with garlic salt and asiago cheese after they were done baking.  i then placed them back in the oven for a minute so the cheese would melt.  my whole family loved them!  they would go well with any kind of soup or spaghetti.  I have also made this recipe and wrapped them around hotdogs to make "mummy dogs" for halloween or "pigs in a blanket" for a regular meal.  its no wonder I can't lose the last 5 pounds of pregnancy weight! enjoy!
  • 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)
  1. 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.
  2. Cover with greased plastic wrap and let rise 30 minutes. Bake 15-20 minutes at 375 degrees until golden brown.

Picture and Recipe Source: Mels Kitchen Cafe

Friday, November 14, 2014

Kim Chee Dip

Dip for veggies or crackers.  Its definitely an Asian-type of dip.   I only know what the ingredients are because I live in Hawaii!  My husband loved it.

Won Bok Kim Chee, chopped small, about 1 cup after liquid is squeezed out
Fish cake-about 1/2 of oblong block
green onions, chopped fine
mayonnaise-about 1/2 cups or until creamy.

1.  Chop kim chee, squeeze out liquid with hands.
2.  Grate fishcake fine.  Chop if desired for a more fine texture.
3.  Chop green onions.  Mix mayo with ingredients.
4.  Add salt and pepper if desired (I had it without and it was fine).    Chill.
5.  Serve with Ritz crackers or raw veggies.

Recipe Source: Keolu Ward Activity Night-Brenda V.
Photo Source: Serious Eats

Tuesday, November 11, 2014

Dill Pickle Dip

1 c chopped dill pickles (squeeze out liquid)
1 8 oz package cream cheese, softened
1 8 oz carton sour cream

1.  In mixing bowl, beat cream cheese and sour cream with electric mixer until fluffy.  Add in dill pickles.  Chill.

2.  Serve with vegetable dippers, crackers or chips.

Creamy Onion Dip: prepare as above, except omit dill pickles and stir in 2 TBSP regular onion soup mix into beaten cream cheese mixture.

Recipe Source:  Brenda V from the Keolu Ward
Photo Source: Oregon Live

Monday, November 10, 2014

Cinnamon 'n' Spice Fruit Dip

I got this recipe from a Relief Society activity night, which I later found on the Taste of Home website.  The unique thing about this recipe is it is SOOOO easy.  Too easy.  And still really good.

Makes 2 cups

2 cups whipped topping (Cool Whip)
1/4 c packed brown sugar
1/8-1/4 tsp ground cinnamon
dash ground nutmeg
assorted fresh fruit

1.  In a small bowl, combine all ingredients.
2.  Serve with fresh fruit.

Recipe and Photo Source: Taste of Home

Monday, October 27, 2014

Pumpkin Sheet Cake with Cream Cheese Frosting

Love me some pumpkin dessert!

To cook in a jelly roll-sized pan, use these amounts:
4 eggs
1 c oil
2 c sugar
1 tsp vanilla
2/3 of a 29 oz can of pumpkin pie mix (I used pumpkin puree last time)
2 heaping cups flour
1 tsp baking soda
2 tsp cinnamon
1 tsp

Beat eggs.  Add oil, sugar, vanilla and pumpkin.  Mix.  Add dry ingredients.  Mix.  Bake in greased jelly roll sheet pan at 350 degrees for  about 25 minutes.

Frosting:  Cream 4 oz cream cheese and 1 1/4 cube butter.  Whip in mixer for until light and fluffy.  Add 1 tsp vanilla and 2 1/2 c powdered sugar.  Beat until smooth.

*Original recipe was for a larger amount.  When I made it with these amounts, it made a jelly roll sized pan, in addition to a 9"x13"pan.  The ingredients are increased by 1/3.  Thats a lot of cake!  

6 eggs
1 1/2 c oil
3 c sugar
1 1/2 tsp vanilla
1 29 oz can pumpkin
3 1/2 c flour
1 1/2 tsp baking soda
3 tsp cinnamon
1 1/2 tsp salt

Frosting amount:
8 oz cream cheese
1 c butter
1 1/2 tsp vanilla
3-4 c powdered sugar, depending on taste.  

Recipe Source:  My friend Rachele L.
Picture Source: Southern Food

Delicious Chili

Nothing fancy about this chili.  It is just good.  That is all!

1-2 c beans (any kind: pinto, black, kidney, etc)
1 pound ground beef
1 large onion
3 cloves minced garlic
1 green pepper, seeded and chopped
2 stalks celery, chopped
24 oz chopped tomatoes
1 c tomato sauce
3 1/2 c beef stock

2 TBS chili powder (I leave this out so my kids will eat it)
1 TBS cumin
2 tsp salt
1/2 tsp pepper
1/2 tsp oregano
dash hot pepper (I leave this out)

3 TBS taco seasoning
1 tsp salt
1/2 tsp pepper

1.  Prepare beans.
2.  Heat 2 TBS oil in a large saucepan.  Saute ground beef, onion and garlic.
3.  Add the green pepper and celery.  Continue to cook until veggies are barely crisp, about 5 minutes.
4.  Add tomatoes, tomato sauce, beef stock and spices.
5.  Add 1-2 c beans.  Bring it all to a boil, stirring occasionally.
6.  Reduce heat and simmer 1 1/2 to 2 hours.

*Note.  I like to cook all ingredients and then throw it in the crock pot.  Super easy.  You can make a big batch and freeze in zipper bags for a great winter-time meal.  Good served with cornbread and salad.

Recipe Source:  My SIL Annaliese W.
Picture Source: Cooking Classy

Saturday, October 18, 2014

Pumpkin Delight

A big shout out to Lil Luna for this delicious recipe!  I switched things up just a little bit, but it is mostly the same.  In the original recipe (and in the picture shown above), there is whipped cream in each layer of the dessert.  I prefer just a whipped cream topping.  Click the link to see original recipe.  It is good, just really tall and....whipped creamy.....which my kids liked, but I preferred less.  Super good as well though!  My husband wants this for Thanksgiving instead of pumpkin pie because the crust is so yum and its really easy to put together.

Mel's version of the Layered Pumpkin Dessert


*9x9 pan:

1 c flour
1/2 c butter
1/2 c chopped pecans
8 oz cream cheese, softened
1 c powdered sugar
8 oz whipped topping
2 1/2 c milk
1 (3 or 5 oz) package vanilla instant pudding mix
1 15 oz can pumpkin puree
1 tsp pumpkin spice

  1. Layer 1: Mix flour, butter and 1/2 cup pecans together. Press into a sprayed 9x9.  Bake for 15 minutes at 350 degrees, then remove and let cool.
  2. Layer 2: Blend cream cheese and powdered sugar, spread over cooled crust.
  3. Layer 3: Mix milk, pudding mix, canned pumpkin, pumpkin spice. Spread over top of layer 2. (You can add 1 c whipped cream to this layer to make it sweeter).  We prefer it without though.  
  4. Layer 4: Spread remaining 1 cup of whipped topping and sprinkle pecans.
  5. Let chill for 3 hours or until set.

*I made this dessert for a baby shower recently.  I used a big jelly roll pan.  I needed to triple the crust portion for that sized pan. I imagine for a 9x13 pan, you would need to increase the crust measurements as well. The rest of the topping ingredients I just doubled and it was plenty!  Very heavy tray. Everyone loved it!  Thick crust was delicious.  All of the layers compliment the others perfectly.  I also sprinkled pumpkin spice over the top of the whipped cream layer and it looked really pretty :)