Anytime Breadsticks

from Better Homes & Gardens

refrigerated breadsticks (the kind that come in a can)

1. Preheat oven according to package directions.  Separate dough into strips.  Fill each one up as you please (see suggestions below). 
2. Twist the breadstick dough around the fillings.  Don't worry if the breadsticks aren't perfect or some of the filling falls out.
3. Place breadsticks on baking sheet lined with parchment paper.  Brush with olive oil or melted butter.  Sprinkle with slat or fresh or dried herbs.  Bake as package directs.

Filling suggestions:

Parmesan-Prosciutto:  Spread dough with dijon-style mustard.  Layer with thinly sliced, snipped prosciutto and grated Parmesan cheese or Swiss cheese.

Pile-on-Pesto:  Slather dough with a generous amount of prepared pesto sauce.  Add a few pine nuts, if you like.

Herbal Blend:  Brush dough with olive oil.  Heap on a handful of coarsely chopped thyme and parsley.  Drizzled with additional olive oil.  Sprinkle with coarse salt.

Cheese-Stuffed:  Brush dough with your favorite Italian salad dressing.  Add fresh Parmesan cheese or spread with Boursin cheese.  Spoon additional dressing on top.

Olive-Rosemary:  Press pitted, chopped kalamata olives into dough.  Twist to enclose olives. (Expect some olives to spill out.)  Scatter top with snipped fresh rosemary.

Dunford Kids Favorite:  Split a string cheese into three pieces (lengthwise).  Twist breadstick dough around one piece.  Repeat. 

Steak Wrap

I got this one from Nicole.  We love it!

1 top sirloin steak
lettuce
cherry tomatoes (halved or quartered)
cucumbers (sliced and quartered)
crumbled bacon
blue cheese  or feta crumbles
caesar or ranch salad dressing
flour tortillas

Grill steak with salt and pepper or montreal steak seasoning.  Slice.  Fill tortillas with steak slices, vegetables, bacon, cheese and dressing.

Enjoy!

Super Soy Smoothies

2 cups frozen peaches (8 oz.)
1 medium banana (can use frozen)
3/4 cup soy milk
1/4 cup orange-pineapple juice concentrate (thawed)
1 cup ice cubes

Blend all ingredients, except ice, until smooth.  Gradually add ice cubes, blending well until smooth.

Pretzel Jello Salad

adapted from Collene Dunford

2 cups crushed pretzels
3/4 cup melted butter
3 Tbsp granulated sugar
8 oz. cream cheese, softened
1 cup powdered sugar
Cool Whip
1 6 oz. pkg. strawberry or raspberry Jello
2 cups boiling water
2 10 oz. pkgs. frozen berries, partially thawed

Mix first three ingredients and press into bottom of 9x13 pan.  Bake at 350 (metal pan) or 325 (glass pan) for 8 minutes.  Let cool completely.
Beat powdered sugar and cream cheese together.  Fold in Cool Whip.  Spread over cooled pretzel crust.  Mix Jello and water until Jello dissolves.  Add berries.  Stir into Jello, then set aside for 10 minutes.  our over cheese mixture.  Chill.

Taco Soup

In a crock pot combine:

1 lb. browned ground hamburger
15 oz. can of diced tomatoes
15 oz. can of tomato sauce
1 can of corn (with juice)
1 can of kidney beans (drain and rinse)
1 packet of taco seasoning (1/4 cup)
1 packet of ranch salad dressing powder mix (1/4 cup)
salt and pepper to taste

Optional:  add water to thin

Cook on low for 3-5 hours. 
Serve with tortilla chips, cheese and sour cream.

Chicken Pita Grill

Feta cheese
1 medium zuchinni, halved lengthwise
1 medium red onion, cut in 1/2 inch slices
1/4 cup Italian dressing + some for marinating
4 pita rounds
2 chicken breasts
2 medium tomatoes, cut in wedges
1 Tbsp honey
Salt
Pepper

Marinate chicken in Italian dressing.  Drizzle zuchinni and onion slices with 1/8 cup of salad dressing.  Sprinkle with salt and pepper. 
Grill chicken zuchinni and onion (approx. 8 minutes for vegetables).  Remove vegetables.  Grill pita until toasty.  Grill tomatoes ntil lightly charred (approx. 2 minutes).
Mix remaining dressing into feta.  Heat feta mixture in skillet 1-2 minutes. 
Cut zuchhini into chunks.  Drizzle everything with honey.  Fill pitas with chicken, veggies and cheese.  Enjoy!

Good Seasons Italian dressing made with balsamic vinegar is extra yummy!

Ice Cream Topper: Peanut Butter Fudge

From One Family, One Meal

Ingredients

Unsalted butter, 1⁄2 cup 

Unsweetened chocolate baking bar, 1 oz.

Sugar, 3⁄4 cup

Unsweetened cocoa, 1⁄4 cup

Evaporated milk, 1 (5-oz.) can

Creamy peanut butter, 1⁄2 cup

Vanilla extract, 1 tsp.

Kosher salt, 1⁄4 tsp.

Preparation

1. Melt butter and chocolate in a small, non-aluminum saucepan over medium-low heat. Stir in sugar and cocoa until blended. Gradually add evaporated milk, stirring until blended.

2. Bring to a low simmer over medium heat, stirring constantly. Remove from heat when bubbles appear. Stir in peanut butter and remaining ingredients. Serve warm, spooned over ice cream.