Copycat Olive Garden Bread Sticks

My son is 4 years old and always asks if we can eat at Olive Garden.  He loves their chicken alfredo and breadsticks. I found this recipe and thought it would be a good idea to surprise him with Olive Garden copycat breadstick!

Ingredients

  • 1 1/2 cups water warm
  • 1 tablespoon sugar
  • 1 1/8 teaspoon yeast or one package of active yeast
  • 2 tablespoons vegetable oil
  • 1 1/2 teaspoons salt
  • 4 1/2 cups flour plus extra for the board
  • 4 tablespoons melted
  • 1 teaspoon garlic powder
  • 2 tablespoons Parmesan cheese
  • 1/8 teaspoon oregano

Instructions

  1. Combine warm water, sugar, oil, and yeast in a large bowl of a mixer or a food processor. Add 4 1/2 cups of flour and salt and process until the dough forms a nice uniform ball. Place dough in a bowl that has been sprayed with nonstick spray.

  2. Cover the bowl with a towel and allow to rise in a warm place. When the dough has doubled in size (this should take about an hour) place dough on a well-floured board and roll out the dough. Roll out dough into a large rectangle. Cut in half horizontally, and then cut vertical strips of dough about 1 1/2 inches thick.

  3. Roll the strips of dough into sticks. Place dough on a greased baking sheet, and allow them to rise until they have doubled in size (this should take about 45 minutes). You should get between 20 and 24 breadsticks from this recipe. Melt butter, and stir in Parmesan cheese and oregano.

  4. For best results rub the oregano between your fingers as you place it into the butter. This will help release the oils of the oregano and make it taste even better. Preheat oven to 350 degrees Just before baking breadsticks brush them with butter. Bake for 12 to 15 minutes or until golden brown. Brush any leftover butter topping on these just before serving.

 Prep Time 2 hours
 Cook Time 15 minutes
 Total Time 2 hours 15 minutes

Red, White and Blue Layered Flag Cake

I found an awesome looking cake to make for memorial day, Red, White and Blue Layered Flag Cake. I love Betty Crocker recipes, I can’t wait to make this cake!!!

Ingredients

Red Cake Layers

1
box Betty Crocker™ Super Moist™ white cake mix
1
pint (2 cups) strawberries, stems removed, pureed in blender or food processor to about 1 1/4 cups
1/3
cup vegetable oil
3
egg whites
1
teaspoon red paste food color

Blue Cake Layer

1/2
box Betty Crocker™ Super Moist™ white cake mix (about 1 2/3 cups dry mix)
1/2
cup blueberries, pureed in blender or food processor
3
tablespoons vegetable oil
2
whole eggs
1/2
teaspoon blue paste food color
3
tablespoons Betty Crocker™ white star-shaped candy sprinkles or nonpareils

White Cake Layer

1/2
box Betty Crocker™ Super Moist™ white cake mix (about 1 2/3 cups dry mix)
1/2
cup water
2
tablespoons vegetable oil
2
egg whites

Frosting and Sprinkles

3
containers Betty Crocker™ Whipped fluffy white frosting
Betty Crocker™ red, white and blue sprinkles, as desired

Steps

  • 1
    To make red cake layers: Heat oven to 350°F. Grease or spray two 8-inch round pans; place 8-inch round piece cooking parchment paper in bottom of each pan. Grease or spray parchment paper. In large bowl, beat red cake layer ingredients with electric mixer on low speed 30 seconds, then on high speed about 2 minutes or until smooth. Spread in pans. Bake 29 to 34 minutes or until top springs back when lightly touched. Cool 10 minutes; run knife around sides of pans to loosen cakes. Gently remove from pans to cooling rack; remove parchment paper. Cool completely, about 30 minutes. Flatten cake layers by trimming off rounded tops. Cut layers in half horizontally to make 4 thin red layers. In 1 layer, cut small round out of center, using 4-inch biscuit cutter. Wrap and freeze 1 thin layer and the layer that was cut out of; save for another use.
  • 2
    To make blue cake layer: Heat oven to 350°F. Grease or spray 8-inch round pan; place 8-inch round piece cooking parchment paper in bottom of pan. Grease or spray parchment paper. In medium bowl, beat all blue cake layer ingredients except sprinkles with electric mixer on low speed 30 seconds, then on high speed about 2 minutes or until smooth. Fold sprinkles into batter. Spread in pan. Bake 29 to 34 minutes or until top springs back when lightly touched. Cool 10 minutes; run knife around side of pan to loosen cake. Gently remove from pan to cooling rack; remove parchment paper. Cool completely, about 30 minutes. Flatten cake layer by trimming off rounded top. Do not cut in half horizontally. Cut small round out of center, using 4-inch round biscuit cutter. Wrap and freeze 4-inch round; save for another use.
  • 3
    To make white cake layer: Heat oven to 350°F. Grease or spray 8-inch round pan; place 8-inch round piece cooking parchment paper in bottom of pan. Grease or spray parchment paper. In medium bowl, beat white cake layer ingredients with electric mixer on high speed about 2 minutes or until smooth. Spread in pan. Bake 29 to 34 minutes or until top springs back when lightly touched. Cool 10 minutes; run knife around side of pan to loosen cake. Gently remove from pan to cooling rack; remove parchment paper. Cool completely, about 30 minutes. Flatten cake layer by trimming off rounded top. Cut layer in half horizontally to make 2 thin white layers. In 1 layer, cut small round out of center, using 4-inch biscuit cutter. Wrap and freeze the layer that was cut out of; save for another use.
  • 4
    To assemble cake: Place 1 red cake layer on cake stand or serving platter; spread 1/3 cup frosting on top. Top with 1 white cake layer; spread 1/3 cup frosting on top. Top with second red cake layer; spread 1/3 cup frosting on top. Gently top with blue layer. Carefully spread thin layer of frosting on cut edge inside of blue cake layer. Gently insert white 4-inch cake round; top with frosting and then red 4-inch cake round; press slightly. Frost side and top of cake using remaining frosting. Top with sprinkles. Store loosely covered in refrigerator.

 

Firework Hot Dogs

My family and I have decided we will be hosting the Fourth of July party this year! I’ve been looking around for some easy snacks to make. This is the perfect snack, everyone will love and it is so easy to make! These are going to be a hit at the party, just grab an go no need for a plate.

INGREDIENTS

  1. 1 can refrigerated breadstick dough
  2. 16 hot dogs
  3. 16 thick slices colby cheese
  4. 16 skewers

Special equipment:

  1. Star cookie cutter
  2. Wooden skewers

DIRECTIONS

  1. Preheat the oven to 350ºF and line a baking sheet with parchment paper.
  2. Take a skewer and stick it all the way through the center of the hot dog length-wise, leaving about an inch and a half exposed out of the top of each hot dog. Take a piece of breadstick dough and wrap it around the hot dog in a spiral shape until you reach the top, leaving gaps in between each spiral. Repeat with the rest of the hot dogs and lay them on the baking sheet.
  3. Bake hot dogs for about 20 minutes, or until the breadsticks are golden brown.
  4. While the hot dogs are baking, use a star cookie cutter to cut out stars approximately an inch in diameter. Let the hot dogs cool and then place 1 cheese star at the top of each hot dog in the part of the skewer that’s sticking out of the top.
  5. Display the hot dogs using a styrofoam ball so they can stick straight up like firecrackers. Serve with ketchup and mustard.

Cook Time

Garlic Chicken

I’m having a great time trying these new recipes. I found another great chicken recipe that the family loves! It’s always a plus when everyone in the family likes dinner.

Photo of A Good Easy Garlic Chicken by Julia Green

 

 

3 tablespoons butter

4 skinless, boneless chicken breast halves

2 teaspoons garlic powder

Melt butter in a large skillet over medium-high heat. Add chicken and sprinkle with garlic powder, seasoning salt, and onion powder. Saute about 10 to 15 minutes on each side, or until chicken is cooked through and juices run clear.

 

Bacon-Cheddar Chicken and Potatoes

  • Bacon-Cheddar Chicken and Potatoes Image 1

 Prep Time
30min.
Total Time
2hr.
Servings

6 servings

Make It

  • Pour dressing over chicken in shallow dish. Refrigerate 30 min. to marinate.
  • Heat oven to 400ºF. Cook bacon in large skillet on medium heat until crisp. Remove bacon from skillet, reserving 1 Tbsp. drippings in skillet. Drain bacon on paper towels.
  • Add potatoes and onions to reserved drippings; cook 5 min., stirring occasionally. Remove from heat. Crumble bacon. Add to potato mixture; mix lightly. Spoon into a 13×9-inch baking dish. Remove chicken from marinade; discard marinade. Place chicken over potato mixture.
  • Bake 55 min. to 1 hour or until potatoes are tender and chicken is done (165ºF). Top with cheese and parsley.

Sweet Potato Casserole Recipe

15079032_1142779852443061_2381066070190132062_nMost people only have this during Thanksgiving but my husband loves sweet potato casserole so much we usually have it a few time throughout the year.   A few years ago we had Thanksgiving at my in-laws and my husband’s sister made a . It was the absolute best I have ever had. I begged her for the recipe, since then I have made it every Thanksgiving. It is similar to the Ruth Chris Sweet Potato Casserole and so yummy! I wanted to share it because once you try it you will fall in love. It is really easy to make and people think you are master chef!!

Crust

  • 1 cup brown sugar
  • 1/3 cup flour
  • 1 cup chopped nuts (I like to chop about 1/2 cup  and use whole or cracked for the other 1/2 cup (pecans preferred))
  • 1/3 stick butter, melted
  • Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside.

Sweet Potato Mixture

  • 3 cups mashed sweet potatoes (boil them until soft enough to mash with a fork)
  • 1 cup sugar (I do 3/4 sugar and 1/4 brown sugar)
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla
  • 2 eggs, well beaten
  • 1/2 cup (1 stick) butter, melted
  • 1 teaspoon cinnamon

Preheat oven to 350 degrees. Coat a medium-size casserole dish with nonstick spray.

Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a large mixing bowl in the order listed. Beat thoroughly with a hand mixer to increase the fluffiness of the sweet potato mixture.

Pour mixture into the baking dish. Bake for 30 minutes. (At this point, dish can be covered and refrigerated.)

Sprinkle the surface of the sweet potato mixture evenly with the crust mixture and return to oven for 10 minutes. Allow to set at least 30 minutes before serving.

The brown sugar and pecan crust should be slightly browned and crunchy.