Quick and Easy Breadsticks

1 T. yeast

1 1/2 c. warm water

2T. sugar

1/2 t. salt

3 c. flour

Dissolve yeast in warm water. Mix and knead all ingredients together for 3

minutes; let rise 10 minutes. Roll dough on floured board (use lots of flour). Cut

into strips with pizza cutter. Place on greased baking sheet and brush with

melted butter. Sprinkle with seasoned salt or garlic salt and parmesan cheese.

Let rise 10 minutes or more. Bake at 375* for 20 minutes or until lightly browned.

Cheese Corn Spoon Bread

INGREDIENTS
2 eggs
1 (12 ounce) package corn bread mix
1 (8 ounce) can cream-style corn
1 (8.75 ounce) can sweet corn, drained
1 cup sour cream
1/2 cup melted butter
1 cup shredded Cheddar cheese
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease one 8×8 inch baking dish.Combine the eggs, corn muffin mix, cream-style corn, whole-kernal corn, sour cream and melted butter or margarine. Mix well and pour into the prepared pan.

Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes. Remove casserole from oven and sprinkle cheese over the top. Return to oven and bake for an additional 10 to 15 minutes or until a knife comes out clean. Serve warm, spooning servings right from the pan.

HAPPY COOKING!!!!!!

Stuffed Artichoke Bread

What you’ll need: 

  • 1/4 c. butter
  • 2-3 cloves minced garlic
  • 2 t. sesame seeds
  • 1 (14 oz) can artichoke hearts, drained & chopped
  • 1 c. grated Parmesan cheese
  • 1/2 c. sour cream
  • 1 (16 oz) loaf unsliced French bread, I use the twin loaves Pepperidge Farm
  • 1/2 c shredded Cheddar cheese

Instructions: 

Cook sesame seeds and garlic in butter until lightly browned. Remove from heat and stir in artichoke hearts and next 3 ingredients. Let mixture stand at room temp before assembling.

Scoop out center of each loaf leaving approx 1 inch shell; set shells aside. Crumble removed pieces of bread and stir into artichoke mixture. Spoon evenly into shells and sprinkle with cheddar cheese. Place on a baking sheet and cover with aluminum foil. Bake at 350 for 25 minutes; uncover and bake 5 minutes or until cheese melts. Cut into slices.