Whole Wheat Garlic Breadsticks

I decided to try a "healthy" version of breadsticks. They were good. However, the recipe made a ton. And these weren't the best the next day. So, I'd suggest either halving the recipe or inviting your whole street over to help you eat them.

I felt good after eating these. But I have to say that these are still my favorite breadstick. Pretty much deep fried in butter and topped with cheese? Of course they are! 

Enjoy!

{WHOLE WHEAT GARLIC BREADSTICKS}

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1 T. dry yeast

1 T. honey

1 1/2 c. warm water

1 tsp. salt

1 egg, lightly beaten

2 3/4 c. flour

2 c. whole-wheat flour

1/2 tsp. salt

1/2 tsp. garlic powder

1/2 tsp. dried basil

1/2 tsp. dried oregano

Preheat oven to 425 degrees. Dissolve yeast and honey in water in a large bowl; let stand 5 minutes. Stir in salt and egg with a whisk. Stir flour into water mixture, stirring until a stiff dough forms. Turn dough out onto a lightly floured surface; knead until smooth and elastic (about 10 minutes). Shape dough into a log; divide log into 24 equal portions. Working with one portion at a time (cover remaining dough to prevent drying), gently roll each portion into a 6-inch rope. Place ropes on baking sheets coated with cooking spray. Combine salt, garlic powder, basil and oregano in a small bowl. Spray ropes lightly with cooking spray; sprinkle with garlic mixture. Bake at 425 degrees for 15 minutes or until golden.

Monte Cristo Sandwiches

The first time I had this was at an Irish Pub....in Texas. All these years I thought it was an Irish dish. So, as I was planning our St. Patty's day dinner last week, I thought I'd give these a shot. Turns out, through my research, it's actually a French thing. Which really Aly, think about the NAME. Duh. Monte Cristo? Ah well. We ended up having a FRENCH St. Patty's day. 

These are really so very tasty. And I think they'd be good for breakfast too! I've added them to our regulars list. Enjoy!

{MONTE CRISTO SANDWICHES}

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Thick white bread (choose a bread that would be good for French toast)

Sliced ham

Sliced turkey

Swiss cheese, sliced

Mayo

1 egg

1/2 c. milk

Cranberry sauce (yes, I used canned)

Powdered Sugar

Spray skillet or griddle with cooking spray and heat to 350 degrees. Prepare each sandwich with a little mayo, ham, turkey and swiss cheese. In a separate bowl mix egg and milk together. Dip each side of sandwich in egg/milk mixture and cook 3-4 minutes per side on griddle. {Think of making french toast, but sandwich style.} Sprinkle with powdered sugar and serve with cranberry sauce.

Toddler Discovery Box

I don't usually post crafts on my blog. But this is food based and plus I'm really excited about it.

We went to the park the other day and this smarty-pants mom had brought this discovery box to the park. My son definitely had his eye on it and I had to keep ushering him away since it wasn't ours. The sweet mom came over and said she really didn't mind if he played in it. Well, he LOVED  it! In talking to this girl, she told me she runs a pre-school and this is something she uses with her students. What a great idea! I've been so excited to put one together for my little guy ever since. And it was a success!

Honesty check: Yes, you do end up with some spills. I remind my little guy that the rule is everything needs to stay in the box. If he spills (on purpose), then we'll have to put it away for the day. And I figure 2 minutes of vacuuming for 45 minutes of fun with a 2-year-old, is TOTALLY worth it. You toddler-moms HAVE to know what I'm talking about, right? Plus, rice and beans are MUCH easier than sand to clean up.

Let me know if you try it. Enjoy!

{TODDLER DISCOVERY BOX}

1 large tupperware container (make sure you have a lid!)

10 lb. bag of long grain rice (get the generic brand; toddlers don't care!)

8 lb. bag of pinto beans

Measuring cups, scoops & other interesting containers

Cut up manila folder with the letters of the alphabet printed on each

Shapes and other objects to search for in the pile

Note: This wise girl said she also uses oatmeal, spaghetti, and other dried pasta.

Nutty Devil in White Cookies

I know you're thinking, "What in the world is she talking about?" I'm talking about this:

Delicious, right? 

Simple, of course. 

It's a devils food cake mix cookie (devil), with white chocolate chips (white), and pecans (nutty). And I named it this to show that everyone has a little good in them.

But these, have A LOT of good in them. Enjoy!

{NUTTY DEVIL IN WHITE COOKIES}

click here for a printable version of this recipe

1 box Devils Food cake mix 

2 eggs

1/2 c. oil

1/2 c. white chocolate chips

1/2 c. pecans, chopped

Mix cake mix, eggs, and oil until smooth and consistent. Blend in chocolate chips and pecans. Place heaping tablespoons of batter on greased cookie sheet and bake at 350 degrees for 8-10 minutes.

Chicken Divan aka Broccoli & Chicken Casserole

I have always loved Chicken Divan...except I really want to spell it as Chicken Divine, because that's how I've always imagined it in my mind. And that always seemed appropriate to me, since I think this dish is DIVINE! What's with the Divan? Anyone know? 

It's not surprising though. I am the one who discovered that tootsie rolls are chocolate flavored when I was 18. Yes, it's true. I for some reason I thought they were just "tootsie roll" flavor. They don't taste like chocolate. Anyone with me on this?

So now you know one of my most embarrassing moments.  It's ok, I'm not ashamed to admit it.

ANYWAY, back to this recipe, right? It's delicious! It came from my sister-in-law, so it has to be good, right? I love this version of it. DELICIOUS! Enjoy!

{CHICKEN DIVAN aka Broccoli & Chicken Casserole} 

 click here for a printable version of this recipe

2 pkgs. (10-oz.) frozen broccoli or fresh broccoli cut in pieces and cooked
2 c. chopped cooked chicken
2 cans cream of chicken soup
1 c. mayonnaise
1 tsp. lemon juice
½ tsp. curry
½ c. shredded cheese
½ c. soft bread crumbs
1 T. melted butter

Cook broccoli and arrange in baking dish. Place chicken over the top. Combine soup, mayonnaise, lemon juice, curry, cheese and spread over the chicken and broccoli. Mix bread crumbs with melted butter and sprinkle on top. Bake 350° for 25 to 30 minutes.

Snickerdoodle Bundt Cake

Ok, truth be told. This is one of those "snooty" recipes, where it says you need to have the eggs, butter, and sour cream all at room temperature. And you have to mix everything in one at a time and in a certain order. So yes, it does take some close attention. But holy holy. We can't stop eating it. 

I know. I know. I often say things are "so delicious." What can I say? I love food. Hence, the "delicious" food blog. 

But this...

This is to die for, good. Enjoy!

{SNICKERDOODLE BUNDT CAKE}

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2 tsp. ground cinnamon
1 c. white sugar

2 1/2 c. flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 c. unsalted butter, at room temperature
1 c. white sugar
1 c. light brown sugar
3 eggs, at room temperature
2 tsp. vanilla extract
1 c. sour cream, at room temperature

In a small bowl, combine 1 cup of sugar and 2 teaspoons of cinnamon. Mix together really well and set aside.

Preheat oven to 325. Generously spray a 9" Bundt pan with cooking spray. Make sure to spray the creases and the inner tube. Gently dust the entire inside of the pan, including the tube, with the sugar and cinnamon mixture (About 1/4-1/2 cup). Set the remaining sugar and cinnamon mixture aside.

In a large mixing bowl, sift together flour, baking powder, baking soda and salt. Set aside.

Beat the butter on medium speed for one minute. Add the white sugar and mix for 3 minutes, until light and fluffy. Scrape down the bowl and blade and add the brown sugar.

Mix for 2 minutes until the mixture looks light brown and uniform in color. Add the eggs one at a time, beating each for 1 full minute. Stir in the vanilla. Add the flour mixture alternately with the sour cream; beat well.

Spread half of the batter into the prepared pan. Sprinkle with 1/3 of a cup of the cinnamon sugar mixture over top the cake. Spread the rest of the batter into the pan and sprinkle any remaining sugar mixture over the top. 

Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool for 10 minutes before inverting onto a wire rack.

Yummy BBQ Chicken Salad with Creamy Cilantro Dressing

We're going on the 4th time of eating this meal in the last week and a half. You have to understand that is VERY uncommon for us. We're always trying new things. When I first made the dressing I thought, "Great, we're going to end up throwing the rest of this away." Nope! We all have loved it so much that tonight we'll use the last of it. Plus, this is SO easy to throw together (as long as you already have your chicken cooked).

It's absolutely delicious! Enjoy!

{BBQ Chicken Salad with Creamy BBQ Cilantro Lime Dressing}

click here for a printable version of this recipe

The salad:

1 lb. chicken, cooked & shredded
2 c. BBQ sauce

1/2 head iceberg lettuce, cored and chopped
1 romaine heart, chopped
1/2 red onion, chopped
1 1/2 cups frozen corn, thawed
1 can (15-oz) black beans, rinsed and drained
1/2 c. sharp cheddar cheese, shredded

1/2 c. Monterey jack cheese, shredded

Tortilla chips, crushed

Combine the cooked chicken and BBQ sauce in a medium bowl and refrigerate until ready to use. In a large bowl, toss together:  lettuces, onion, corn, beans and cheese. Toss the mixed salad with about 1/4 to 1/2 cup of the dressing (recipe below). Place salad on plates and top with the prepared BBQ chicken and additional dressing.

The dressing:

1 c. mayonnaise

1/3 c. milk
1/3 c. buttermilk
2 T. fresh cilantro, finely chopped
1 T. lime juice
1 tsp. white vinegar
1 tsp. granulated sugar
1 garlic clove, finely minced
1/2 tsp. salt
1/8 tsp. cayenne pepper
1/8 tsp. black pepper
1/4 tsp. ground cumin
1/4 c. BBQ sauce

Combine all the ingredients together in blender. Mix until thoroughly combined and smooth. Refrigerate until ready to serve.

Source: Mel's Kitchen Cafe