Mike's Breadsticks

1 c very warm water
1 c flour
2 T yeast
2 T sugar

1 t salt
1 t spice of your choice
1 - 1 1/2 c flour
1 T olive oil
1 cube melted butter
Additional toppings such as basil, cajun seasoning, parmesan cheese, cinnamon sugar 

In a large bowl, add 1 cup water as hot as is comes from the tap, 1 cup flour, 2 T of dry yeast and 2 T sugar.  Stir together gently and then let it proof for a half hour.  After half an hour, it should be bubbly and foamy.   Add 1 teaspoon of salt and any spices you want to add,  to taste.  Add 1 T of olive oil.  Then add another cup of flour, a little at a time and knead/stir until it comes clean on the sides of the bowl.  It may not take a whole cup or it may take  one and a quarter cups.   Let mixture sit on counter in a warm kitchen for an hour, or until the dough doubles in size.   Grease a large cookie sheet heavily with Crisco.   Flour your hands and  take a golf ball size piece of dough and roll between your hands until you have a long "snake" the width of your cookie sheet.  If it sticks to your hands as you are rolling out then flour your hands again.    Let the breadsticks  rise for another hour.  Preheat oven to 350 degrees.    Brush with melted butter and bake for 13 minutes. When you take them out of the oven,  brush with a mixture of butter,  garlic powder,  onion powder and basil again.  If you want cinnamon-sugar  breadsticks,  don’t add the spices to the initial batter  but do brush with butter and cinnamon-sugar after removing from the oven. 

Eggnog Tres Leches Cake

1 (15 oz) Betty Crocker White Cake Mix
4 eggs
1/2 c oil
1/2 c water
1 c eggnog
8 oz evaporated milk
14 oz sweetened condensed milk
1 pint heavy cream
1 c powdered sugar

Preheat oven to 350 degrees.  In a stand mixer, beat together the cake mix, eggs, oil and water.  Pour this batter into two 9-inch cake rounds that are generously sprayed with nonstick baking spray.  Bake for 24-29 minutes in a preheated oven.  Remove and cool completely in the metal cake pans.  Once cool, tip one of your cakes gently out of the metal pan, then use a sharp knife to slice the rounded top portion of the cake.  Return the leveled cake to the cake pan.  Drizzle the eggnog over the cake rounds - a half a cup of eggnog should be drizzled over each cake.  Then, drizzle the evaporated milk, followed by the condensed milk.  Make sure you drizzle the milks over the entire cakes.  Set cakes uncovered to allow the milk to seep into the cakes, about 30-45 minutes.  Whip the whipping cream with the powdered sugar until stiff peaks form.  Remove the cakes from the fridge.  Invert the leveled cake onto a serving dish.  Add whipped cream to the top of the cake, then gently invert the second cake on top of the frosted layer.  Frost with the remaining cream.  - Recipe from CheekyKitchen on Tablespoon.com

Em's Red Pepper Jelly

12 Sweet Bell Peppers
3 cups sugar
2 cups vinegar
3 T tapioca
1 T salt

Chop peppers up finely.  Sprinkle with salt and stir in.  Let sit one hour and drain.   Combine peppers with sugar, vinegar and tapioca in a saucepan.  Bring to a boil, then simmer 2-3 hours until thickened, stirring every 5-10 minutes so it doesn't burn.  Bottle in sterilized 1/2 pint jars and seal, using your favorite canning method.  Em just turns the bottles over while still really hot and lest them seal on their own.  Makes 6-8 jars of jelly.  Serve over cream cheese as a dip or use as a glaze for fish, poultry or ham.

Pumpkin Dump Cake

·         1 (18.25 ounce) Betty Crocker Supermoist yellow cake mix

·         1 (20 ounce) can pure pumpkin

·         1 (12 ounce) can evaporated milk

·         3 whole eggs

·         1 cup white sugar

·         3 teaspoons cinnamon

·         3/4 cup butter, melted

Directions

Preheat oven to 350 degrees and grease a 9x13 baking dish. In a large bowl, mix pumpkin, milk, eggs, sugar, and cinnamon until well blended. Spread pumpkin mixture in prepared baking dish.  Sprinkle cake mix evenly on top of the batter. Pour melted butter over the top of the cake mix. Bake 50 minutes.  Cool. Top with whipped cream or ice cream.

BYU Cougareat Chocolate Mint Brownies


Makes one 9x13 pan of brownies. Prep and cook: 90 min. CooL: 1 hr.

1 c. margarine

1/2 c. cocoa

2 Tbsp. honey

4 eggs

2 c. sugar

1 3/4 c. flour

1/2 tablespoon baking powder

1/2 teaspoons salt

1 c. chopped walnuts

12 oz. chocolate icing

MINT ICING

5 Tbsp. margarine

dash of salt

3 Tbsp. milk

1 Tbsp. light corn syrup

2 1/3 c. powdered sugar

1/2 tsp. mint extract

1-2 drops green food coloring

Melt margarine and mix in cocoa. Allow to cool. Add honey, eggs, sugar, flour, baking powder, and salt. Mix well. Add nuts. Pour batter into a greased 9-by-13 baking pan. Bake at 350 degrees for 25 minutes. Cool.

Prepare mint icing: Soften margarine. Add salt, corn syrup, and powdered sugar. Beat until smooth and fluffy. Add mint extract and food coloring. Mix. Add milk gradually until the consistency is a little thinner than cake frosting.

Spread mint icing over brownies. Place brownies in the freezer for a short time to stiffen the icing. Remove from the freezer and carefully add a layer of chocolate icing.

Bonnie's Famous Lemon Shrimp Jello

Lemon Shrimp Jello


1 pkg lemon jello
1 1/2 c water
2 T vinegar
1/2 t salt


Mix together and let thicken. Then mix in


1 can of shrimp
3/4 cup finely chopped celery
1/2 cup Miracle Whip
2 T pimiento
1 t onion juice


Serves 6

Meg's Key Lime Cupcakes

Cupcakes
1 box Betty Crocker Lemon Cake mix
1 pkg (4 serving size) lime jello
3/4 cup water
1/3 c Key Lime Juice
1/3 /c oil
3 eggs
2-3 drops green food coloring

Glaze
1 c confectioner's sugar
2 1/2 T Key Lime Juice

Frosting
1 pkg (8 oz) cream cheese
1/4 c butter, softened
1 t vanilla extract
3 1/2 c confectioner's sugar

Preheat oven to 350 degrees.  Line 24 cupcake pans with paper liners.  In a large bowl, combine box of cake mix and box of lime jello and stir together with a fork for 30 seconds to combine completely.  Add the rest of the cupcake ingredients.  Beat on low with a mixer for 30 seconds, then on high for 2 minutes.  Divide evenly between cupcake liners.  Bake 17 to 22 minutes, or until a toothpick inserted comes out clean.  Let cool 10 minutes then poke holes in each cupcake top with a toothpick.  Mix glaze with just enough Key Lime juice until smooth enough to drizzle and spread over each cupcake.  Cool completely for 30 minutes.  Meanwhile, mix cream cheese and butter for frosting with a mixer on a medium setting until smooth and fluffy.  Slowly add confectioner's sugar and vanilla and mix until smooth.  Frost cupcakes.  Garnish with zest, if desired.  Keep cupcakes refrigerated.