Breadsticks/Pizza Dough

My daughter's science teacher gave us a recipe to make for extra credit.  I made it twice that weekend.  The first time a single recipe the second time we doubled the recipe...and then I gained 2 lbs!  They are quite delicious.  My daughter sprinkled them with poppy seeds, but kosher salt, sesame seeds, or Parmesan cheese are also great on them.




Mrs. B.'s Bread Sticks/Pizza Dough

Preheat oven to 425F
1 pkg. yeast
1 cup warm water
a few tsp. sugar
Mix above ingredients together and wait until mixture becomes bubbly
add 2 1/3 cups of flour (white, wheat or a mixture)
1 tsp salt
Stir the flour and salt in thoroughly until the dough sticks together in a big ball (I rub some olive oil on my hands to prevent the dough from sticking to me)  Coat the dough with olive oil, cover with plastic wrap and a towel.  Set the dough in the bowl aside in a warm place to rise for 30 minutes.

After the dough rises, form it into either bread sticks or into pizza.  Let the dough rise for 10 minutes if you are making pizza, top with toppings and put in oven.
Bake for approx. 20-23 minutes.  Breadsticks may need less time. Remove from oven when ready
Coat breadsticks with butter after baking and sprinkle with parmesan cheese if desired.  Dip in tomato sauce.

One recipe is enough for one batch of breadsticks, but I often double or triple the recipe.

Soutwestern Egg Rolls

I found this recipe on the internet. I am sorry I don't remember the link.

These are a lot like the egg rolls you can get at a popular restaurant. They do take some time to assemble, but the end result is quite yummy. The sauce is simple, yet very tasty. Great to take to parties, or just to have for fun.

Southwestern Egg Rolls
(makes 10 egg rolls)

For the Egg Rolls
2 cups chicken, cooked and cubed
1 Tablespoon vegetable oil
1/2 cup chopped red bell pepper
1/2 teaspoon fresh garlic, chopped fine
2 green onions, minced
1 (12 oz.) can cooked kernel corn, drained
1 (12 oz.) can cooked black beans, drained
1 (10 oz.) bag frozen spinach, thawed and drained
2 Tablespoons jalapeño peppers, drained, chopped fine
1 taco seasoning envelope
8 ounces (2 cups) shredded Monterey Jack cheese
10 (7-inch) flour tortillas

For the Sauce
1 ripe avocado, mashed
1 (8 oz.) bottle ranch dressing

Preparation:
For the Egg Rolls procedure:
Heat the vegetable oil in a sauté pan over medium high heat. Add the red pepper, onion and garlic and sauté until tender. Add the cooked chicken, corn, black beans, spinach, jalapeños and taco seasoning to the pan. Cook for another 4 minutes, stirring so that the spinach becomes mixed evenly into the rest of the ingredients. Remove the mixture from the heat and stir in the cheese until it is melted.

Wrap the tortillas in a moist cloth and microwave them on high for 1 minute or until they become hot and soft. Spoon about 1/2 cup of the mixture into the center of the tortilla. Dampen the edges of the tortilla slightly so that it will seal well, then fold in the ends and roll the tortilla up tightly. Secure the ends with a toothpick. Repeat the procedure with the remaining ingredients.

Heat 6 cups of vegetable oil in a deep soup pot to 375. This takes about 5 minutes over high heat if you do not have a thermometer. Lower the egg rolls a few at a time and deep-fry them until they are golden brown on the outside. Remove them with a slotted spoon from the oil and drain them on absorbent paper.

To serve, slice each egg roll diagonally in half and serve on a plate around a pool of the avocado sauce.

For the Sauce procedure:
Prepare the avocado ranch sauce by mixing the two ingredients together in a small bowl.