We have had our bread machine for a very long time and it never disappoints. Jim is the bread maker in the family as he makes our pizza dough, cinnamon rolls, apple bread and other recipes. He recently made these breadsticks and they were so good! Think Olive Garden type breadsticks warm out of the oven! We had them with a small side dish of roasted garlic Alfredo sauce. So good. Comfort on a plate!
INGREDIENTS
1 cup plus 2 Tablespoons of water
3 Tablespoon butter, softened
3 cups “00” flour OR all purpose flour
2 Tablespoons sugar
1 1/2 teaspoons salt
2 1/4 teaspoons regular active dry yeast OR 2 1/4 teaspoons bread machine yeast or quick acting active dry yeast
FOR THE TOP
1 Tablespoon water
1 egg white
Sprinkle of sea salt
Alfredo or marinara sauce for serving if desired.
DIRECTIONS
Place all of the dough ingredients in the bread pan in the order listed. Select white dough cycle.
Grease cookie sheets. Divide dough into ten pieces, roll each piece into a rope. Place the rolled dough on the cookies sheets 1 inch apart. Cover and let rise in a warm spot for 20-25 minutes or until puffy.
Heat oven to 350 degrees. Beat 1 Tablespoon of water with the egg white and brush over the top of the dough.
Sprinkle with salt and bake for 15-20 minutes of until breadsticks are golden brown and cooked through.
Serve warm with a side of garlic Alfredo sauce or marinara sauce if desired.
Enjoy!
Anne
We have the most amazing Greek neighbors that share some of their most delicious Greek dishes with us so I thought it would be fun to make this Greek Honey Cake and share it with them. This cake was not only easy to make but absolutely delicious. It got rave reviews from our neighbors, now that says a lot!
Note-The pan can be purchased from Amazon or Williams Sonoma.
It’s difficult to see in the picture but the pan leaves bee and honey comb designs on the cake.
INGREDIENTS
1 cup all purpose flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1 teaspoon orange zest
3/4 cup butter
3/4 cup white sugar
3 eggs
1/4 cup milk
1 cup chopped walnuts
FOR THE HONEY SYRUP
1 cup white sugar
1 cup honey
3/4 cup water
1 teaspoon lemon juice
DIRECTIONS
Pre heat oven to 350 degrees. Grease and flour 9 inch square pan. Combine the flour, baking powder, salt, cinnamon and orange zest. Set aside.
In a large mixing bowl cream together the butter and 3/4 cup of sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternating with the milk. Mix just until incorporated. Stir in the walnuts.
Pour batter into prepared pan. Bake for 40 minutes or until toothpick inserted in the center of the cake comes out clean. Allow to cool for 15 minutes. Then cut into Diamond shapes.
FOR THE HONEY SYRUP- In a saucepan combine honey, 1 cup of sugar and water. Bring to a simmer and cook five minutes. Stir in lemon juice bring to a boil and cook for 2 minutes. After the cake has cooled for 15 minutes pour the honey syrup over the cake. Let cake sit to soak up the syrup.
Enjoy!
Anne
I found this recipe at Greekfood.com
The first time I made this is was a huge success, everyone loved this breakfast side dish. I have made it a few times now and Jim’s favorite way to have it is with 2 sunny side eggs on top. He also thinks I should add more bacon, is there ever to much bacon? Jim doesn’t think so! This would be an easy recipe to double if needed. This gave us four portions.
INGREDIENTS
20 ounce bag of seasoned diced potatoes, I used simply potatoes. (They are not frozen, my grocery store has them near the butter)
1 teaspoon minced garlic
4 cooked slices of bacon, crumbled
2 1/2 Tablespoons of honey
DIRECTIONS
Cook the potatoes according to the package directions. Just before the potatoes are done add the garlic, crumbled cooked bacon and honey. Mix well coating everything with the honey. Cook for an additional minute or two and remove from heat. Serve warm.
Enjoy!
Anne
I found this no bake Blueberry Lemon Dessert on Pinterest from the website sweetordeal.com and it just looked so easy with bright flavors that I have been missing through this cold winter weather. This is typically made in a 9×13 dish but I made it in 2 8×8 pans so I could share with the N.H. Army National Guard unit my husband is in. This recipe is the perfect make ahead recipe as it needs to set up in the refrigerator for 2 hours before serving. This dessert is creamy, tart and sweet all in one bite. Everyone really enjoyed this dessert. I will be making this often!
INGREDIENTS
3 cups graham cracker crumbs
3/4 cup butter, melted
2 8 ounce packages of cream cheese, brought to room temperature
1 cup granulated sugar
Lemon juice from 2 medium lemons
1 cup 2% or whole milk
3.4 ounce box instant lemon pudding
24 ounce can blueberry pie filling
16 ounce tub of cool whip, thawed
DIRECTIONS
Mix graham cracker crumbs with the melted butter, set aside 1/2 cup to sprinkle on top if desired. Press the crumbs into the bottom of a 9×13 dish and set aside.
In a large mixing bowl throughly mix cream cheese and sugar until light and fluffy. Add the lemon juice and milk, mix well. Add the dry pudding mix and combine well. Drop by dollops over the graham cracker layer and gently spread evenly over forming the second layer.
Drop the blueberry pie filling on top of the lemon layer by spoonfuls and gently spread into an even layer.
Top with the cool whip and layer over the blueberry layer. If you reserved some of the graham cracker crumbs you can sprinkle the crumbs on top. I did not do this step I used all of the crumb for the base of the dessert.
Allow the dessert to set up for 2 hours in the refrigerator before serving.
Keep this dessert refrigerated.
Enjoy!
Anne
We love Chicken Pad Thai! We order it out often but I decided a while ago I wanted to make it at home, I had no idea how easy it was to make! This dish comes together really fast so I always slice my veggies and make the sauce before anything goes into the pan! There is usually bell pepper in this dish but because robby does not like bell peppers I omit it. This is a family favorite that I make often!
INGREDIENTS
4 ounces of flat rice noodles, I have used the skinny rice noodles if my store is out of the flat noodles.
2 Tablespoons olive oil, divided
1/2 pound chicken (I use cooked chicken from a rotisserie, shredded)
1/2 red bell pepper thinly sliced
3/4 cup shredded carrots
2 cloves of garlic, minced
2 eggs, beaten
2 scallions, diced
2 Tablespoons of cilantro -optional
INGREDIENTS FOR THE SAUCE
4 Tablespoons packed brown sugar
2 Tablespoons Tamari
2 Tablespoons fish sauce
2 Tablespoon lime juice
2 Tablespoons rice vinegar
2 Tablespoons smooth peanut butter
1 1/2 Tablespoons sriracha
Pinch of pepper
DIRECTIONS
Prepare rice noodles according to the package directions. Rinse noodles in cold water , drain and toss in 1 Tablespoon of olive oil. Set aside.
Add all of the sauce ingredients into a medium mixing bowl and whisk to combine. Set aside.
Slice and cut your veggies and set aside. Shred cooked chicken from a rotisserie and set aside.
Heat 1 tablespoon of oil into a large skillet and heat over medium-high heat. Add the bell pepper, carrots and garlic and sauté for 2-3 minutes. Reduce heat to medium and slide the veggies to the side of the pan and add the beaten eggs to the open side of the pan and cook the eggs until cooked through stirring them often. Mix the eggs in with the veggies.
Add the sauce, noodles and the shredded chicken into the pan and toss to combine all of the ingredients, cook for just a couple more minutes to warm everything through.
Remove from heat and serve warm.
Enjoy!
Anne
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