Macaroni Grill Rosemary Bread

2 T. yeast

2 T. sugar
2 c. hot water

6-7 c. flour (white, wheat or half & half)

2 T. rosemary

2 t. salt

Add yeast, sugar, water and 1 c. of the flour in a bowl. Let rise in bowl for 10 minutes. Add the salt, rosemary and the rest of the flour until the dough ball is smooth and slightly sticky to the touch. Roll dough into two large round loaves, or four small. Place the round loaves of dough on a greased cookie sheet. Let the bread rise until they double in size (about 30-40 minutes). Bake at 400 for 15-20 minutes, or until top is golden brown. When out of the oven, melt butter over the top of the bread and then sprinkle with extra salt.

Strawberry Oatmeal Smoothie

• 1 C Fruit juice
• 1/2 cup instant oats
• 1 banana, broken into chunks
• 14 frozen strawberries
• 1/2 teaspoon vanilla extract

I put the oatmeal in first, mix that around a little, then add the other stuff and mix it up.  I substitute just about any frozen fruit I have on hand. Makes a healthy, filling breakfast!

Wendy's Chili

1 lb. Ground Beef (Browned)
1-15 oz. Tomato Sauce
1 15- oz. Can Kidney Beans (I used black-eyed)
1-15 oz. Can Pinto Beans
1 C. Onion Diced (I used dehydrated)
3 Medium Tomatoes cubed

1/2 Tsp. Cumin
1 1/2 TBSP. Chili Powder
3/4 tsp. Pepper
1 tsp. Salt

1 1/2  C. Water

Add all ingredients into crock pot or onto stove top. Simmer for a a few hours.

Found this recipe at Sister's Stuff but halved it.

Easy Break Sticks

1 Tablespoon Yeast, dissolved in 1 1/2 C warm water
2 Tablespoons Sugar
1/2 Teaspoon salt
3 C flour

Mix and knead for 3 minutes. Melt 1 cube of Butter (I use 1/2) and put in cookie sheet.  Roll dough on floured board. (use lots of flour).  Cut dough into strips. Roll strips in butter and place on cookie sheet.  Sprinkle with garlic salt and parmesan cheese.  Let raise about 10 minutes. Bake at 375* for 20 minutes, until golden brown.

Enjoy!!

Chocolate Chip Mint Cookies

These are really yummy and unique with the Hickory Farm Melt Away Mints. Try them! I guarantee you won't be disappointed!


* 2 ½ cups flour
* 1 tsp baking soda
* ¾ cup margarine, melted
* 1 ½ cups brown sugar
* 1 egg
* 2 tsp vanilla
* ½ cup chocolate chips
* ½ cup, Hickory Farms melt away mints
*

Preheat oven to 350*.
Line 3 cookies sheets with no-stick foil.
In a bowl combine margarine and sugar. Mix.
Stir in egg and vanilla. Mix.
Add flour and baking soda.
Stir in chips.
Drop cookies onto prepared sheets, about 1 tablespoon each. Place them about 2 inches apart, as these do spread a bit.
Bake for 9-11 minutes.

Dough will be sticky.

Parmesan Fondue

1 1/2 C Milk
2 (8 oz) pkgs cream cheese, cubed
1 1/2 C grated parmesan cheese
1/2 tsp garlic salt
1 loaf french bread, cubed

In a large saucepan, cook and stir in milk and cream cheese over low heat until cheese is melted.  Stir in Parmesan and garlic salt; cook and stir until heated through. Transfer to a fondue pot or mini crockpot, keep warm.  Serve with bread cubes.

Crockpot Lasagna

• 1 (26 oz) jar pasta sauce
• 1 (10 oz) box lasagna noodles
• 1 (11 oz) container pesto
• 1 (15 oz) container ricotta cheese
• 1 (12 oz) bag baby spinach
• 1 cup grated Parmesan cheese
• 16 oz mozzarella cheese, sliced
• 1/4 cup water

Use a 4 quart slow cooker. Put a spoonful of pasta sauce (about 1/4 cup) into the bottom of your cooker and spread it around. Add a layer of uncooked lasagna noodles (you'll have to break them to make a layer. Smear some ricotta cheese and pesto onto the noodles. Add a handful or two of baby spinach, and top with a layer of Parmesan and sliced mozzarella cheeses. Repeat layers until you've run out of ingredients. The spinach is fluffy so you'll have to swish it to make it all fit.

Before closing the pot, put 1/4 cup water into empty pasta sauce jar and shake. Pour this saucy water over the top of everything . Cover and cook on low for 6 hours or on high for about 3-4. You'll know when it is done with the top layer begins to brow and the cheese is melted and bubble. It will also pull a bit away from the sides. Taste test a noodle to check texture. Uncover and let it sit for 10-15 minutes before serving.

I got this recipe off of crockpot365.blogspot. I did make a few changes to it, but it turned out great! I used a box of no boil lasagna noodles, because I have never had a successful crockpot lasagna and thought it was worth a try and for me it paid off! I also used 6 oz of spinach because that is all I had. And I used shredded mozzarella cheese except for the last layer and I used sliced there. And I also added a layer of 2 cups cooked, cubed and still frozen chicken, near the top of the layers. And I increased the water to 1/3 cup. It was pretty easy to put together and really yummy! It was a bit expensive with the pesto and all, but next time I make it I might try to make my own pesto, still worth the price though!