Pizza Fatory Breadsticks

1½ cups warm water
2 Tbsp. sugar
1 Tbsp. yeast

Let that sit for 5 minutes. Then add:

3½ cups flour
1 tsp Salt

Mix until smooth then let raise for 10 minutes. Roll out dough into a large square on a floured surface. Brush with melted (real) butter mixed with garlic salt (generously). Fold in half and cut into 1 inch strips. Twist and place on a cooking sheet. Let sit for 15 to 20 minutes to raise. Bake at 400 degrees for 20 minutes or until golden brown. Immediately after baking, brush with more garlic butter and sprinkle with kosher salt and grated parmesan cheese.
Serve with marinara, alfredo sauce, or ranch for dipping.

*Dough also makes a great pizza dough, just roll out into a large circle, add your favorite toppings, and bake at 400 degrees for 15 to 20 minutes.*

Recipe Source: Favorite Family Recipes Blog

Marshmallow Brownies

Marshmallow Brownies


1 box of brownie mix

2 cups mini marshmallows

1/2 cup semi sweet chocolate chips

Make brownies according to package instructions. Remove from oven and sprinkle top first with marshmallows and then chocolate chips. Return to oven for 2 to 5 minutes or until marshmallows just start to melt and brown. Let cool completely before cutting into squares.


Tip for cutting brownies:

Spray knife with PAM or
Use plastic knife or
Run knife under warm water before cutting

Wonton Salad

3-4 boneless chicken breasts
10 oz. Teriyaki sauce
5-6 green onions (chopped)
16oz. Package of wonton skins (cut into strips)
1 cup rice noodles

Bake chicken breasts for one hour in teriyaki sauce the night before. Cut up chicken and leave in the sauce.Fry wonton skins and rice noodles ( the oil has to be extremely hot for the rice noodles)

Dressing:
3/4 c. Canola oil
1/2 c Japanese rice vinegar
2 teaspoons salt
1tablespoon sesame seed oil
1/3 cup sugar
1teaspoon pepper

Refrigerate dressing for at least two hours

Toss all ingredients with lettuce. Add dressing right before serving.

Recipe Source: Emily Watkins

Stew

stew meat
red potatoes
celery
carrots
onion
tomato soup
peas
(amounts are up to you)


Cut potatoes and onion into large chunks. Mix meat, potatoes, celery, carrots, and onion in large oven safe dish. Add tomato soup (add to the consistancy that you like). Cover dish with foil and cook in oven at 275 to 300 degrees for 5 to 6 hours. Add peas during the last 30 minutes of cooking.

I think this stew tastes really good and it's really easy and quick to make.

Haylee's Breadsticks

Mix:
2 ¼ c. water
1 ½ tbsp. yeast
3 tbsp. sugar
¾ tsp. salt
4 ½ c. flour


Melt ¼ c. butter in a jelly roll pan. Dip both sides of dough into the butter and spread out to the size of the pan. Sprinkle with garlic salt, onion powder, parmesan cheese, and parsley. Cut dough into desired size of breadsticks with a pizza cutter. Bake at 375 for 15-20 min.

Recipe Source: Haylee Gunnerson's Food Blog (Rachel's Blog)

Honey Lime Chicken Enchiladas

6 tablespoons honey
5 tablespoons lime juice
½ tablespoon chili powder
½ teaspoon garlic powder
1 pound chicken, cooked and shredded
8-10 flour tortillas
1 pound monterey jack cheese, shredded
16 ounces green chili enchilada sauce
1 cup heavy cream

Mix the first four ingredients and toss with shredded chicken. Let it marinate for at least 1/2 hour (I tossed mine together in a ziploc bag in the morning and let it sit in the refrigerator all day). Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan. Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with the cream and leftover marinade. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top.

Recipe Source: Lindsey Harrison

Frozen Banana Ice Cream Sandwiches

Ingredients
1 pound chocolate chip cookie dough (recommended: Nestle Toll House)
1 1/2 cups semisweet chocolate chips
1 teaspoon peanut or vegetable oil
2 (1 1/2 ounces) chocolate-toffee candy bars, chopped into 1/4-inch pieces (recommended: Skor)
2 medium bananas, peeled and sliced into 1/4-inch rounds
1 pint vanilla or banana ice cream, softened

Directions
Place an oven rack in the center of the oven. Preheat the oven to 325 degrees F.
Form the cookie dough into 12 equal-sized balls and place on an ungreased baking sheet. Bake for 16 to 18 minutes until lightly browned around the edges. Cool for 10 minutes. Transfer the cookies to a wire rack to cool completely, about 20 minutes.
In a small bowl, toss together the chocolate chips and oil. Place the bowl over a pan of simmering water and stir until the chocolate has melted and the mixture is smooth, about 3 to 5 minutes.
Spread the melted chocolate on top of 6 of the cooled cookies. Place on a parchment or waxed paper-lined baking sheet. Sprinkle the chocolate-toffee candy pieces on top of the melted chocolate. Place the remaining cookies, flat-side-up, on the same baking sheet. Arrange the banana slices in a single layer on the flat side of the remaining cookies. Freeze all the cookies for 45 to 60 minutes until the chocolate has set and the banana slices are frozen.
Using an ice cream scoop, scoop about 1/3 cup softened ice cream on top of the frozen bananas. Place a chocolate covered cookie on top and gently press to form a sandwich. Repeat with the remaining ice cream and cookies. Freeze for 3 to 4 hours until firm.

Recipe source: Giada de Laurentis (At Home with Giada, Food Network)