Magic Breadsticks

Recipe From Our Best Bites

1 1/2 c. warm (105-115 degrees) water
1 Tbsp. sugar
1 Tbsp. yeast
1/2 tsp. salt
3-4 1/2 c. flour

In a large bowl (the bowl of your mixer, if you have one), combine water, sugar, and yeast. Let stand for 10 minutes or until yeast is bubbly.

Add salt and stir. Add 1 1/2 c. flour and mix well. Gradually add more flour (usually between 3-4 cups, depending on your elevation and your humidity) until dough starts to pull away from the sides of the bowl and it barely sticks to your finger.

Spray a glass or metal bowl with cooking spray and place dough in the bowl.
Cover and allow to rise for 45 minutes or until doubled in bulk.

Remove from bowl and place on a lightly-floured surface. Spray a baking sheet with cooking spray. Roll into a rectangle and cut into 12 strips with a pizza cutter.

Roll out each piece of dough into a snake and then drape over your forefinger and twist the dough. Place on baking sheet and repeat with remaining 11 pieces of dough. Try to space them evenly, but it’s okay if they’re close; pulling apart hot bread is one of life’s greatest pleasures!

Cover pan and allow dough to rise for another 30 minutes. 

When there’s about 15 minutes to go, preheat your oven to 425. When done rising, bake for 10-12 minutes or until golden brown. Rub some butter on top of the breadsticks (just put a ziploc bag on your hand, grab some softened butter, and have at it) and sprinkle with the powdery Parmesan cheese in a can and garlic salt.

Or you could sprinkle them with cinnamon sugar. I did that once. It was awesome.

Lebanese Hummus

2 cans garbanzo beans (drained)
juice of 1 lemon (really worth it to use a fresh one.)
1 Cup olive oil (a lot, I know. That's why it's good.)
1 T. dried minced onion
1 T. Tahini sauce
1 tsp. cumin
1 tsp. salt
1/4 tsp. pepper

mix in a food processor and serve. Can add in dried tomatoes, garlic, whatever you like.

BAKED POTATO WEDGES

8 lg. unpeeled baking potatoes, cut in wedges
1 tsp. garlic powder
1/2 tsp. pepper
1/2 c. oil
2 tbsp. grated Parmesan cheese
1/2 tsp. paprika
Combine oil with cheese and seasonings. Arrange potato wedges, cut side down, in baking pan. Brush oil mixture over potatoes. Bake 45 minutes at 375 degrees. Brush mixture over potatoes occasionally as they bake.

Spaghetti Squash With Vegetables & Mozzarella

1 spaghetti squash, cooked (I cut it in half and bake it the day before. The next day I scoop out the inside to use.)
1 lg. yellow onion, diced
1 green bell pepper, chopped
1 red bell pepper, chopped
2 T olive oil
1 can (28 oz.) crushed tomatoes
3-5 cloves garlic, minced
1 tsp. basil
1/2 tsp. oregano
1/2 tsp. crushed red pepper (optional)
1 C grated mozzarella cheese
1/2 C grated Parmesan cheese

Serves 6-8

Preheat oven to 375 F. Mix the cheese together, set aside.

Heat olive oil in a skillet and add the onion, pepper and garlic. Sauté over medium heat for about 5 minutes. Add crushed tomatoes, basil, and crushed red pepper (if using). Simmer uncovered for about 15 minutes. Mix squash well with the cooked vegetables and put half in the bottom of a large (13 x 9 inch) baking dish. Top with half the cheese mixture, followed by the other half of the squash mixture, then the rest of the cheese. Bake for 30 minutes or until cheese is bubbly and slightly browned. Let cool 10-15 minutes before serving.

Tortillas

2 cups Flour

1 tsp. Baking Powder

1 tsp. Salt

1 T. Shortening

1/2-3/4 cup water

Mix dry ingredients. Cut in shortening. Add water. Knead Dough.

Let rest 15 mins. (I've never let it "rest") Divide into balls and roll flat on floured board. Cook in ungreased pan on medium heat until lightly brown on both sides.