Parmesan Herb Bread Sticks

I was looking around on the Secret Recipe Club website and came across The Slow Roasted Italian blog and had a look around. I found these delicious looking bread sticks and had to make them. The dip in the picture above is Pizza Dip, I will be posting that recipe next.

Parmesan Herb Bread Sticks

1 pkg yeast

1 1/2 cups flour

1 1/2 tsp sugar

1 tsp salt

2/3 cup warm water

3 tbsp veg oil

Topping

2 tbsp Extra Virgin Olive Oil

1 tsp garlic powder

2 tbsp grated Parmigiana 

1/2 tsp crushed red pepper flakes

1 tbsp dried parsley

1 tbsp dried oregano 

Pre heat oven to 425

In a small bowl combine topping ingredients and set aside.

In the bowl of your stand mixer with the dough hook. Add yeast, flour, sugar, salt, water and veg oil. Mix on low speed, once a sticky dough forms, continue for 4-5 minutes till you get a soft dough.

Turn out onto floured flat surface. Rolls dough out to size of cookie sheet. (I have small cookie sheets so I did mine in 2 pans). Spread topping over dough

then using a knife or pizza cutter, cut dough into strips.

Bake for 12-15 minutes until lightly golden around the edges.

Jalapeno Popper Dip

So as some of you may have seen in my Jalapeno Popper Grilled Cheese post, I really like Jalapeno Poppers. On Christmas Eve my extended family get together at my Aunt's house and we all have to bring either an appetizer or a dessert. Usually I bring a dessert but this year I wanted to change it up. 

I thought about making Jalapeno Poppers, but for 30 people that is too much work. So I decided to make a Jalapeno Popper Dip. It was a it and it has been requested for a party I am going to tomorrow. I made some extra and I am eating it as I write this post.

2 pkg light cream cheese
1 tub low fat sour cream 500ml
2 1/2 cups shredded cheese (I like a mix of Cheddar and Monteray Jack)
1/4 cup mayonnaise
4 Jalapeno diced (I use one whole seeds and all and the other 3 seeds removed)
1/2 tsp seasoning salt

Topping

3/4 cup bread crumbs
2 tbsp butter
1/4 cup shredded parmigiana cheese


Combine all ingredients for dip in large bowl or mixer and combine.
Pour into Casserole dish.
Combine ingredients for topping, and sprinkle over dip.

Bake 350 degrees until hot and bubbly about 20-25min.

Italian Wedding Soup

The first time I ever had this soup was at East Side Mario's and from then on every time I ate there I had to have the soup. Then on one of boyfriend's family ski trips (as mentioned in the previous post) Aunt Elsa made this soup for lunch. This recipe has been adapted from hers.

2 tbsp Extra Virgin Olive Oil
1 onion, chopped
2 cloves garlic, chopped
1/4 cup acini de pepe noodles (or other small noodles like orzo or stars)
12 cups chicken or beef stock
1 pkg frozen chopped spinach, thawed and drained.

Meatballs
1 1/2 lbs ground beef or turkey
1 egg
1/4 cup bread crumbs
1 clove garlic, chopped
handful chopped fresh parsley (can use dried)
salt and pepper

Saute the onions and garlic in the olive oil in a large soup pot.
Add stock, spinach and noodles. Bring to boil.

In the meantime combine all ingredients for meatballs in bowl. Roll into bite sized ball and drop into boiling soup. Continue to cook for 15 minutes over medium low heat.

Serve with fresh grated parmigiana cheese.

Ollibollen

These are little dutch doughnuts. I was introduced to them a few years ago during our New Years Ski Trip with my boyfriend's family. They are traditionally served on New Years Eve. They are little balls of deliciousness!! 

This recipe is from Aunt Alice and Uncle Henk! I was sad that they did not make an appearance on this years ski trip!

                                 

You will need:

1 cup Sugar

2 eggs

1/3 cup butter or margarine

1 kg bag Brodie's self rising flour (you can make your own but this is easier)

milk

350 grams raisins

Mix sugar, eggs and butter in a large bowl by hand. 

Mix in flour. 

Add enough milk to make dough just thinner than bread dough. 

Mix in raisins.

Set fryer to 375 degrees. Drop dough into oil by the spoonful. *do not make too big of the middle won't cook. Once one side is golden brown flip over and cook on the other side.

Drain on paper towel after taking them out.

Serve with icing sugar!!

Left Over Mashed Potato Gnocchi

Growing up when we visited my grandma in Thunder Bay, she always made us gnocchi, which was called "nooklies" and still do to this day. It was my favorite thing she made. I decided that I do not have to always wait til we visit her to have them. So I have started making them regularly.

This recipe is lighter than hers so you can eat more of them. 

I always use left over mashed potatoes, which I always make with plenty of garlic, milk and butter, so my gnocchi are always full of flavor. 

 

                                

All you need is the following:

2 cups of mashed potatoes

1 cup flour

1 egg

Mix ingredients to make a soft dough. Add more flour if needed to not be sticky (this will depend on how much liquid you added to your mashed potatoes). Knead dough on table for 2 minutes. Cut dough into quarters and roll into logs. Cut logs into 1 inch pieces and place on floured cookie sheet.

To cook drop into boiling water for 3-5 minutes. Make sure to do in small batches so they do not stick together.

I like to serve them with pasta sauce and fresh grated parmigiana cheese. 

Enjoy they are delicious!!!

Eggnog Waffles

I like to change up breakfast on the weekends and came across this delicious recipe for Eggnog Waffles on Mrbreakfast.com and just had to try them. Luckily I even had some eggnog on hand so no trips to the grocery store needed.

I don't own a waffle maker but I was watching Jamie's Family Christmas and he made Waffles on a grill pan. So I decided to give it a try. It works really well and I don't need to buy a waffle maker! 

2 cups flour

2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

2 cups eggnog (I used low fat)

1 egg

6 tbsp veg oil

1 cup pecans (optional but recommended)

Combine flour, baking powder, baking soda and salt in a large bowl. 

Combine eggnog, egg and oil in a bowl and whisk together.

Pour eggnog mixture into flour and stir to combine. Fold in nuts. 

You can you a waffle maker or a grill pan. I tried to make a giant waffle the size of the pan but I could not flip it and ended up cutting into 4 and then flipping. So I cooked the remaining in batches of 2. 

Peanut Butter Cups

So again I was blog surfing and came upon this recipe from It's Yummy to My Tummy. They looked so delicious!! They were messy to make but fun at the same time. I think next time I would roll the filling into ball and just dip them in the chocolate.  But to try them! I already have an order to make them for a Christmas Party next week.

Filling

1/2 cup Peanut butter

2 tbsp butter

pinch of salt

1/2 cup powdered sugar

Coating

16 oz chocolate (can use milk and semisweet or dark)

1 tbsp shortening 

For filling combine butter and peanut butter in a bowl and microwave for 20 seconds. stir and add salt and sugar. Set aside

For coating, combine chocolate and shortening in a bowl. You can melt the chocolate in the microwave (power 5) or over a double boiler. 

Spoon or brush chocolate into mini silicone cups (you can use any size or shape you want). Refrigerate until hard. 

Spoon peanut butter mixture into each cup almost to the top. Smooth tops by wetting finger and pushing down. 

Cover each cup with chocolate and refrigerate until ready to serve.