Divine Breadsticks

Ingredients:
1 + 1/2 cups warm water
1 Tbsp. quick rise yeast
2 Tbsp. sugar
3 + 1/2 cups flour
1/2 tsp. salt
3 Tbsp. melted butter (for the pan)
2 Tbsp. melted butter (for the top of the breadsticks)
herbs/seasonings (any you wish to use for flavor)

Directions:
Place all ingredients (except the melted butter) in the above order in a large mixer with a dough hook. Mix on a low speed for about 3 minutes. Dough should look well blended. Scrape the sides of your bowl if necessary to make sure all the flour gets blended. Let dough rest for 10 minutes.

While dough is resting, add the melted butter to a 11x17 baking dish and spread it around to evenly coat the bottom and halfway up the sides of the pan. After the 10 minutes are over, roll out your bread dough on a floured surface to 1/4-1/2 in thick. Cut with a pizza cutter once down the middle of it lengthwise. Then cut into the breadstick about 1-1.5 inches wide. Once cut, lift each breadstick up and twist it around a few times. Place it in the baking dish and repeat with the other breadsticks laying them about 1/2 inch apart. Brush each breadstick with melted butter and sprinkle with garlic salt, basil, parsley, parmesan, and/or any other herbs or seasonings you may want to use. Cover pan with plastic wrap and let the breadsticks rise for 30 minutes.

While the breadsticks are rising, preheat your oven to 375 degrees. Then bake your breadsticks for 15-20 minutes (until they look golden brown on the top).

Tip: You can also make really good cinnamon sticks with this recipe. Once you get your bread dough rolled out brush the dough with a good layer of melted butter. Then sprinkle cinnamon and sugar all over the top. Continue cutting and twisting the bread dough as described above. I like to lightly spread melted butter on the tops of the twisted breadsticks before letting them rise. Make a simple frosting glaze (2 cups powdered sugar, 3 tbsp. butter, 1 tsp. vanilla, 2 - 4 Tbsp. milk (depending on the thickness you are going for)) and drizzle the glaze over slightly cooled breadsticks.

Time to Make: about 1 hour
Difficulty: medium
Recipe Origin: www.melskitchencafe.com/divine-breadsticks-2/

Chicken Tortilla Soup

Ingredients:
1 can black beans, drained and rinsed
1 can pinto beans, drained and rinsed
1 can corn, drained
1 can diced tomatoes, drained
1 can cream of chicken soup
1 can chicken broth
1 can chicken
1 can green enchilada sauce
1 package taco seasoning

Toppings:
Grated Cheese
Sour Cream
Salsa
Tortilla Chips

Directions:
Combine all ingredients into a pot and cook over medium heat (stirring occasionally) until hot. Or combine all ingredients in a crock pot, mix till blended and cook till hot (or until you're ready to eat). To serve, top the soup with any toppings you want and enjoy!

Time to Make: about 20 minutes (or a few hours in the crock pot)
Difficulty: Easy
Recipe Origin:

Chocolate Chip PB Oat Cookies

Ingredients:
1/2 cup butter, softened
1/4 cup shortening
1/4 cup applesauce
1/3 cup peanut butter
3/4 cup brown sugar
3/4 cup white sugar
2 eggs
1 tsp. vanilla
1 + 1/2 cups flour (whole wheat, all-purpose, or any combination of the two)
1 tsp. baking soda
1/2 tsp. salt
2 cups quick oats
12 ounces chocolate chips (about 2 cups)

Directions:
Preheat oven to 375 degrees. In a large bowl combine all the wet ingredients. Beat with a mixer until smooth. Add dry ingredients and mix till well blended. Stir in chocolate chips. Roll into balls and bake at 375 degrees for 10 minutes (until golden brown around the edge). Makes about 40 cookies.

Time to make: 10 minutes plus baking time
Difficulty: Easy
Recipe Origin: http://moneysavingmom.com/2012/05/4-weeks-to-fill-your-freezer-chocolate-chip-cookie-dough-day-16.html