HOMEMADE GARLIC CHEESE BREADSTICKS

PREP TIME

1 hour 25 mins

COOK TIME

15 mins

TOTAL TIME 

1 hour 40 mins

Delicious garlicky and cheesy homemade breadsticks

INGREDIENTS

• 2 cups all-purpose flour
• 1½ teaspoon garlic salt
• 1 teaspoon granulated sugar
• 1½ teaspoon dry active yeast
• ¾-1 cup lukewarm water
• 1 tablespoon olive oil
• 4 tablespoons salted butter
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• 2 cups Italian Shredded Cheese blend
• ½- 1 tablespoon parmesan cheese
• parsley for garnish
• Optional: Warm pizza sauce for serving

INSTRUCTIONS

1. In a medium sized bowl, whisk together flour, garlic salt, sugar, yeast and slowly add in water.
2. Mix together until dough is created.
3. Using your hands knead for one minute and form a ball.
4. Spread 1 tablespoon of olive oil in a separate bowl and transfer pizza dough to that bowl. Cover with a paper towel for 1 hour or until dough has doubled.
5. Reheat oven to 425 degrees.
6. Roll out dough on your pizza stone or baking sheet.
7. Add butter, garlic powder and Italian seasoning to a small bowl and microwave until melted. Whisk together then brush on dough.
8. Next sprinkle dough with shredded cheese then parmesan cheese. Lastly, sprinkle with parsley.
9. Bake for 15-17 minutes or until dough has browned and cheese is melted and golden.
10. Cut bread into sticks and serve with warm pizza sauce if desired.

Jocelyn Delk Adams of Grandbaby-Cakes.com 

What's that?  You wanna dip these heavenly sticks into something how about my marinara sauce:

Basic Marinara Sauce
4 cups of sauce, enough to dress a pound of pasta (or a bit more)
This recipe is great for anytime you need tomato sauce, but it is a must for pizza!

Ingredients
4 cups (35 oz can) Italian plum tomatoes with juices
1/3 cup extra virgin olive oil
1/4 cup sliced garlic
1/4 tsp hot pepper flakes, or more to taste
1 tsp salt
1 stalk of fresh basil (or 1 tbsp fresh frozen)
Nice splash of hot tap water from rinsed from tomato can

Directions
Pour the tomatoes and juice into a big mixing bowl. Using both hands, crush the tomatoes and break them up into small pieces.

Pour the oil into a big skillet, scatter in the garlic slices in the oil and set over medium-high heat. Cook for 1-1/2 minutes or so until the slices are sizzling, add and toast the hot pepper flakes for another half minute.

Shake and stir the pan until the garlic slices are light gold and starting to darken. Immediately pour in the crushed tomatoes and stir in with the garlic. Rinse out the tomato can and bowl with water, and dump it into the skillet too.

Raise the heat; sprinkle in the salt and stir. Add basil into the sauce until completely covering it. When the sauce is boiling, cover the pan, reduce the heat slightly and cook for 15 minutes at an actively bubbling simmer.

Uncover the pan and cook another 5 minutes or so. The sauce should be only slightly reduced from the original volume; still loose and juicy. Remove the basil stalk or sprigs from the skillet and discard. Keep at a low simmer until the pasta is ready.

To dress pasta with Marinara sauce, toss and cook them together. Remove the skillet from the heat and toss in the cheese just before serving, or use for pizza sauce.

Pistachio Cheesecake

This is one of those wide eyed, mouth dropping recipies! My next to do dessert!

Prep time 40 mins
Cook time 65 mins
Total time 1 hour 45 mins

Serves: 12

Ingredients
* Crust:
* 1 cup flour
* ½ cup ground pistachios or almonds
* ¼ cup sugar
* ½ cup (1 stick) cold unsalted butter
* ¼ tsp almond extract
* Cheesecake:
* 6 bars (8 oz each) softened cream cheese
* 2 pkgs instant pistachio pudding mix
* 5 eggs
* 1 can (14 oz) sweetened condensed milk
Instructions
1. Lightly spray a 9- or 10-inch springform pan.
2. For the crust, place the flour, ground nuts and sugar in a food processor. Pulse a few times to combine.
3. Cut up the butter and add it to the flour mixture already in the food processor along with the almond extract. Pulse until the mixture resembles small crumbs. Press into the bottom of the prepared pan and about 1 inch up the sides. Chill for 30 minutes.
4. Preheat oven to 350 degrees F.
5. Prepare filling by beating the cheese, condensed milk and the pudding mix, mixing well so it’s totally combined.
6. Add the eggs, one at a time, on low speed, so they are well incorporated.
7. Pour into the prepared pan. Place pan on a baking sheet and bake for 55-65 minutes or until the center is almost set (about the size of a quarter or 1-inch in the center).
8. Cool for 10 minutes on a rack, then run a knife around the edge of the pan to loosen. Cool completely to room temperature then refrigerate overnight.

Recipe by Judith Hanneman

Date Cake

Easy and delicious and dates are so underrated! Just tried this today and it was a hit!
This would go well with a scoop of ice cream on the side 🙂 Enjoy!

Ingredients
1 1/4 cups milk
1 cup dried dates potted and chopped
1 cup butter
3 eggs
1 1/2 cups sugar
2 teaspoons vanilla
5 1/2 cups cake flour
1 teaspoon bicarbonate of soda
2 teaspoons baking powder

Directions
Put the dates and the milk into a casserole and heat until the dates soften a bit then take off the heat.
Add the butter and let it melt then add the sugar and vanilla. Let the mixture cool.
Add the eggs one by one into the cool mixture whisking very well.
Then add the dry ingredients that mixed in another bowl first.
Pour the batter into a well greased (or silicone) bundt cake pan and bake at 350F for about 1 hour or until a tester comes out clean.

Nigella

One-Pot Fajita Pasta

Serves 3-5

INGREDIENTS

3 tbsp oil

3 chicken breasts, sliced

1 red bell pepper, sliced

1 green bell pepper, sliced

1 yellow pepper, sliced

1 onion sliced

1 tsp salt

1 tsp pepper

1 tbsp chili powder

1 tbsp cumin

1 tbsp garlic powder

5 cups milk

4 cups penne pasta

1 cup pepper jack cheese, shredded

INSTRUCTIONS

Heat oil in a large pot over very high heat.

Add chicken and cook until no pink is visible, then take the chicken out.

Add bell peppers and onion, cooking until the onion is translucent.

Add the chicken back to the pot with salt, pepper, chili powder, and garlic powder, stirring until evenly coated.

Add the milk and the penne, stirring constantly to prevent any pasta from sticking.

Cook for about 8-10 minutes until pasta is cooked and the milk has reduced to a thick sauce that coats the pasta.

Add the cheese and mix until melted. Serve!

Buzz Feed

Vegetable Quiche

Vegetable Quiche

INGREDIENTS
All-purpose flour, for rolling
1 homemade or store-bought single-crust pie dough
1 tablespoon unsalted butter
1 cup medium diced yellow onion
2 cups sliced mushrooms
1 red pepper diced
1 green pepper diced
Coarse salt and ground pepper
6 large eggs
3/4 cup heavy cream
1 cup grated sharp cheddar (4 ounces)

DIRECTIONS
1. Preheat oven to 375 degrees. Lightly flour a rolling pin and work surface and roll out dough to a 12-inch round. Place in a 9-inch pie plate, fold overhang under, and crimp edge. Place a sheet of parchment paper over dough and fill with pie weights or dried beans. Bake until edge is dry and light golden, about 20 minutes. Remove parchment and weights. 


2. Meanwhile, in a large skillet, melt butter over medium-high. Add onion, mushrooms, red and green peppers. Season with salt and pepper, and cook until soft, 8 to 10 minutes. In a medium bowl, whisk together eggs and cream. Add all the cooked vegetables, cheese and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Whisk to combine, pour into crust, and bake until center of quiche is just set, 40 to 45 minutes. Serve warm or at room temperature.

#veggiecheddarquiche #breakfastquiche #brunchquiche

Clams with Linguine

Clams with Linguine

Ingredients
1/2 lb of linguini
3 or 4 cloves of garlic, chopped
1/2 cup dry white wine
Sprinkle of red chilli flakes, if desired
1/4 cup olive oil
2 tbsp unsalted butter
1 lb cooked frozen clams
Salt and pepper to taste
1 small bunch of parsley, chopped (flat leaf)
Parmesan cheese and lemon wedges

Instructions
Cook the pasta in salted water. Reserve a cup of the pasta cooking water to one side.

While cooking the pasta, coat a pan with oil, add garlic and cook until softened, about 2 or 3 minutes on medium heat.

Add the wine, the butter, and the chili flakes, and cook for another minute or so.

Add clams to the pan, put on a loose fitting lid, and heat through for 3 to 4 minutes until the clams are hot through and the shells haves opened.

At this stage, add some new of the pasta cooking water if you think the sauce needs more liquid. Remove from heat and add the parsley, then season to taste.

Divide the cooked pasta between two warmed plates or bowls, then top with the clams and liquid. Add the fresh grated Parmesan cheese, then garnish with lemon wedges if desired.

#clamswithlinguini #quickpastadish #seafood pasta

Bantry Bay