Pan Breadsticks

1 1/2 cup warm water

2 Tbs sugar

1 Tbs yeast

3 cups flour

1 tsp salt

Combine first 3 ingredients. Let stand 5-10 minutes. Add flour and salt. Pour in a well greased 9X13 pan. Dough will be VERY sticky, do not add extra flour. Let rise 10 min-2 hours (depending on the density desired).

1/4 cup butter

Garlic seasoning to desired taste

1/8 cup fresh grated parmesan

Cover dough with butter mixture. Bake at 350 for 15-20 minutes. Cut into desired size and shape.

Buttermilk Syrup

1 cup buttermilk

1/2 cup butter

1 tsp baking soda

2 cups sugar

3 Tbs corn syrup

2 tsp vanilla

dash of salt

Combine first 5 ingredients in a large pan. Stir continually. Boil for 3 minutes. Remove from heat and add vanilla.

Keep leftovers in the fridge. Microwave to reheat.

Saltine Cracker Toffee

adapted from the-girl-who-ate-everything.com

40 saltine crackers

1 cup brown sugar ( I have also used granulated...delicious!)

1 cup butter

1-2 cups chocolate chips (milk or semisweet)

optional:

crushed pecans

slivered almonds

Line cookie sheet with aluminum foil. Place saltine crackers side to side covering the entire cookie sheet.

Combine sugar and butter in a sauce pan, bring to a boil and continue boiling for 3 minutes. Pour mixture over saltine crackers. Spread evenly over crackers with a metal spoon that has been sprayed with cooking spray.

Place in a 400 degree oven for 5-6 min. The mixture will start to bubble and darken in color.

Remove from oven and sprinkle with chocolate chips Let chips sit for a couple of minutes until melted, spread over crackers. Use desired amount of chocolate chips depending on how thick you want the chocolate chip layer. Now sprinkle with nuts, peppermint...be creative!!

Ranch Au Gratin Potatoes

3-4 lbs thinly sliced potatoes

1/2 c butter

1/2 c flour

3-4 cups milk

1 pkt (3 Tbs) ranch dip mix

1/3 cup parmesan cheese

1/2 cup sour cream

salt to taste

Melt butter in sauce pan. Add flour, making a roux. Add milk and heat until thickened, want sauce a little bit thicker than gravy. Add ranch mix, parmesan, and sour cream. Add salt to taste.

Place thinly sliced potatoes in a 9X13 pan layer with sauce (similar to making lasagna: a layer of potatoes, a layer of sauce, repeat...)

Sprinkle top of casserole with parmesan cheese. cover with aluminum foil. Bake at 400 for 45 minutes or until potatoes are cooked through. Remove foil for last 15 minutes of baking.

Lion House Rolls

*Makes about 2 dozen rolls

2 tablespoons active dry yeast
2 cups warm water
1/3 cup sugar
1/3 cup butter, softened
1 egg
2 1/2 teaspoons salt
2/3 cup nonfat dry milk
5-5 1/2 cups flour

In a large bowl, combine the yeast and water. Let stand 5 minutes (no need to do this if using instant yeast – just add the yeast and water together with the other ingredients). Add sugar, butter, salt, dry milk, 2 cups flour and egg. Beat together until very smooth. Add remaining flour gradually (about 1/2 cup at a time) until a soft but not sticky dough is formed. Knead the dough for at least five minutes if using an electric mixer (I simply left it all in my mixer for a good 8 minutes.) and for at least 10 minutes if mixing the dough by hand. When the dough is smooth, supple and elastic, place it in a lightly greased large bowl covered with greased plastic wrap and let it rise until doubled.

Separate the dough into two portions. Roll each section out to an 11X14-inch rectangle. Brush the top with melted butter. Using a pizza cutter or sharp knife, cut the dough into two pieces, the long way. Then slice the dough into five or six strips across so you end up with 10 to 12 small rectangles. Roll each small rectangle up like a snail and place on a lightly greased baking sheet with the roll resting on it’s open edge. Repeat with the second portion of dough. There is a great youtube video of how to shape these rolls like the professionals!

Cover the rolls with a towel or lightly greased plastic wrap and let them rise until doubled. Bake at 375 degrees for 12-14 minutes until they are nicely browned. Lightly brush with melted butter.

Pumpkin Whoopie Pies!!

Pumpkin Whoopie Pies with Cream Cheese Filling

Makes 12-14

3 cups AP Flour

1 Tablespoon cinnamon

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground ginger

½ teaspoon salt

½ teaspoon ground nutmeg

¼ teaspoon ground cloves

1 cup brown sugar

1 cup Splenda (use could white sugar if you like)

1 cup vegetable oil

1 - 15 oz. can of pumpkin

2 large eggs

1 teaspoon vanilla extract

Preheat oven to 350 degrees.

Beat together brown sugar, Splenda, oil and pumpkin. Add eggs one at time, mixing well after each addition, followed by the vanilla. In a separate bowl, shift together the dry ingredients. Slowly incorporate the dry ingredients into the wet until just combined.

Using a pastry bag with a round tip, or a big zip top plastic bag with one corner snipped, squeeze out concentric circles of batter, starting from the middle and working outward until the circles are about 2 inches in diameter. Bake for 11 minutes and cool on a rack.

Cream Cheese Filling

1 - 8 oz. package of cream cheese, softened

1 stick of unsalted butter, room temperature

1 - 16 oz. package of powdered sugar

about a capful of vanilla extract

a pinch of cinnamon (to taste)

Beat together cream cheese and butter. Add powdered sugar, vanilla and cinnamon. Frost flat side of half the pies and top with another piece.

Enjoy right away or chill overnight.

Stuffed French Toast!!

Yesterday we went rode our bikes

to the local farmers market.

Our very favorite bakery

has a truck that comes to the farmers market

and they sell super yummy bread.

Our favorite is the

Orange Cranberry Bread.

We love to make stuffed french toast with it!

I thought I would give you the instructions

in case you can ever find

Orange Cranberry Bread!!

Super Stuffed French Toast

Ingredients:

orange cranberry bread (or something like it)

cream cheese

brown sugar

eggs

milk

vanilla

syrup (if you desire)

Slice the bread pretty thin.

Spread two slices of bread with cream cheese.

Sprinkle brown sugar on one slice of bread.

Place the two slices together.

Mix eggs, milk and vanilla thoroughly in a shallow bowl.

I used 4 eggs for one loaf of bread

and approximately 1/2 c of milk.

I don't like my mixture very eggy :)!

Sorry this pic is fuzzy!

I learned something new from my hubby today.

I normally use my hands to dip the bread

and make a royal mess.

He put the bread on a fork

dipped it in the egg

and then placed it on the griddle.

Super smart...no messy hands!

Cook them up until golden brown.

Enjoy!! We like maple syrup on them.

My kids eat them with nothing on it

eating it with their hands

like a sandwich.

Hope you enjoy!