Cheesy Italian Batter Breadsticks (thanks Landolakes.com)
Preparation time: 20 min Baking time: 22 min
Yield: 12 breadsticks
| 1/3 | cup LAND O LAKES® Butter | |
| 2 | teaspoons Italian seasoning | |
| 2 1/4 | cups all-purpose flour | |
| 1/2 | cup freshly grated Parmesan cheese | |
| 1 | tablespoon baking powder | |
| 1 | tablespoon sugar | |
| 1 | cup milk |
Heat oven to 400°F. Melt butter in ungreased 13x9-inch baking pan in oven (3 to 5 minutes). Stir in Italian seasoning; remove from oven.
Meanwhile, stir together flour, Parmesan cheese, baking powder and sugar in medium bowl; stir in milk just until moistened.
Turn dough onto lightly floured surface; knead until smooth (1 minute). Roll dough into 12x6-inch rectangle. Cut into 1-inch strips.
Twist each strip of dough; roll to coat in butter mixture. Arrange strips in pan. Bake for 22 to 27 minutes or until lightly browned. Serve immediately.
Nutrition Facts (1 breadstick): Calories: 170, Fat: 7g, Cholesterol: 20mg, Sodium: 260mg, Carbohydrates: 20g, Dietary Fiber: 1g, Protein: 5g
Sweet Potato Lentil Stew (Taste of Home's, Light and Tasty, 2004)
4 C vegetable broth
3 C sweet potatoes, peeled and cubed
1.5 C lentiles, rinsed
3 Medium carrots, cut into 1 inch pieces
1 medium onion, chopped
1/2 tsp ground cumin
1/4 tsp ground ginger
1/4 tsp cayenne pepper
1/4 C parsley or cilantro
1/4 tsp salt
In slow cooker, combine the first nine ingredients. Cover and cook on low for 5-6 hours or until vegetables or tender. Stir in cilantro and salt. Yield: 6 servings
Spinach Stuffed Pizza (Taste of Home's, Light and Tasty, 2004)
1 loaf frozen bread dough, thawed ( I just made my own pizza dough, enough for 2 pizzas)
1 pkg (10 oz) frozen chopped spinach, thawed and squeezed dry
1 C chopped mushrooms
1/2 C chopped onion
1/4 tsp salt
1/8 tsp pepper
2 C shredded part-skim mozzarella cheese
1/2 C pizza sause
2 Tbsp shredded Parmesan cheese
Divide dough. If using frozen bread dough, divide it into thirds and only 2 parts for recipe. If making own dough, divide into 2. Roll one portion of dough into a 10 inch circle. Transfer to a 9-in springform pan coated with cooking spray. Press dough onto bottom and up sides of pan.
In a bowl, combine the spinach, mushrooms, onion, salt and pepper. Sprinkle half of the cheese over crust. Cover with spinach mixture'; sprinklke with remaining mozzarella. On a lightly floured surface, roll out the second dough into a 10 in circle; place over cheese layer. Pinch together top and bottom crust.
Bake at 400 for 25-30 minutes or until lightly browned. Spread pizza sauce over top crust. Sprinkle with Parmesan cheese. Bake 5-6 min longer or until cheese is melted. Let stand 5 min before cutting.
