Cheese Breadsticks (Jodi)
1 roll refrigerated pizza dough
2 T butter melted
1/2 t garlic powder
1 cup mozzarella and cheddar blended shredded cheese
Combine butter and garlic powder. Spread pizza dough out on pizza pan and brush with butter mixture. Sprinkle with cheese and bake according to directions on the pizza dough. Let it cool and then cut them into strips!
Icebox Yeast Muffins (Sam)
1 pkg dry yeast
2 cups very warm water
1 1/2 sticks butter
1/2 cup sugar
1 egg, beaten
4 cups self-rising flour
In one bowl, put yeast in water.
In a separate bowl, cream sugar, butter and egg. Add dissolved yeast to this mixture. Blend in flour and stir until well mixed. Place in airtight container and store in fridge overnight. Drop by spoonfuls into well greased muffin tins, 1/2 full. Bake at 350 for 20 minutes.
“Popeye’s” Biscuits (Murphy)
4 cups Bisquick baking mix
3/4 cup 7-Up or Sprite
8 ounces sour cream
1/4 cup butter
Blend Bisquick mix, sour cream and 7-Up(or Sprite) together. Melt butter in a pan. Roll out the biscuits and dip them in the melted butter. Place biscuits on a pan and pour the remaining butter over them. Bake at 425 degrees for 15 minutes.
Oatmeal Banana Nut Bread (Drew)
1/2 cup shortening (or you can substitute fat-free vanilla yogurt for half of the shortening)
3/4 cup white sugar
1 cup mashed bananas
1 t vanilla extract
1 1/2 cups all-purpose flour
1/2 t salt
1/2 cup quick cooking oats
1/2 cup chopped walnuts
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×5 inch loaf pan. In a large bowl, cream together the shortening and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition, then stir in the banana and vanilla. In a separate bowl, sift together flour, baking soda and salt. Beat into creamed mixture. Stir in oats and nuts. Pour into prepared pan. Bake in preheated oven for 50 to 55 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Maw Maw Peck’s Bread Pudding (Emilie)
loaf of stale french bread
1 cup pecans or walnuts, chopped
1 cup applesauce
1 red apple, diced very small
1/2 cup golden raisins
1/2 cup sugar
1 can evaporated milk
1 cup whole milk
1 T vanilla
1/2 t nutmeg
Sauce on top:
Heat oven to 325 degrees and spray a 9×13 dish with cooking spray. Cover the bottom of the dish with thinly sliced stale French bread. Mix together pecans (or walnuts), applesauce, diced red apple and golden raisins and the pour mixture over bread. Thinly slice more French bread and dot each piece with butter. Mixture eggs, sugar, evaporated milk, whole milk, vanilla and nutmeg and then pour this over bread until all is soaked. Sprinkle a little brown sugar and cinnamon on top. Bake for about 35-45 minutes or until you can stick a knife into the center and it comes out clean. To make the sauce just mix as much sifted powdered sugar and whiskey as you like (to taste). The pour mixture over each serving as it gets eaten!
This recipe is from Emilie’s Maw Maw.
3/4 cup lightly packed brown sugar
3 T chili powder
1 package thin-sliced bacon (16 oz size)
1 package thin bread sticks (3 ounce size)
Preheat oven to 350F. In a pie plate, combine brown sugar and chili powder; set aside. Cut bacon in half lengthwise. Wrap 1 piece of bacon around each bread stick. Roll each bread stick in brown-sugar mixture. Place bread sticks in a single layer on a cooling rack. Place rack on a foil-lined 15x10x1 jelly roll pan. Bake for 20 to 25 minutes. Let cool for 10 to 15 minutes. Serve at room temperature.
Cream Cheese Bacon Crescents
1 tub (8 oz) Philadelphia Chive and Onion cream cheese
3 slices Oscar Mayer bacon, cooked, crumbled
2 cans (8 oz. each) refrigerated crescent dinner rolls
Preheat oven to 375 degrees. Mix cream cheese spread and bacon in small bowl until well blended. Separate each can of dough into 8 triangles each. Cut each triangle in half lengthwise. Spread each dough triangle with 1 generous tsp. cream cheese mixture. Roll up, starting at shortest side of triangle and rolling to opposite point. Place, point sides down, on ungreased baking sheet. Bake 12 to 15 minutes or until golden brown. Serve warm.