Quick and Easy Breadsticks

From: The Sisters Cafe cooking blog
Servings: Family Size. Halfing the batch is still too much for Brad and I

I don't normally bake bread or rolls because I guess I have been intimidated by anything with yeast. (Don't ask me why, I don't even know.) HOWEVER, I tried these out and they are so simple and yummy that I am getting more and more encouraged to actually try more bread items. Enjoy! 

Ingredients:
1 ½ cup warm water
1 Tablespoon yeast
2 Tablespoons sugar
3 ½ cup flour
½ tsp salt
Butter for pan

1. Dissolve yeast in warm water. Add sugar and let it sit and bubble for a few minutes.
2. Add the salt and flour. Knead for 3 minutes.
3. Let the dough rest for 10 minutes.
4. Melt 3-4 Tbsp of butter and pour most of it onto a cookie sheet.
5. Roll dough to cover cookie sheet. Cut to desired width, then twist or lay flat on cookie sheet.
6. Brush remainder of butter on breadsticks and sprinkle with garlic salt, parmesan cheese, and parsley (or whatever seasonings you like).
7. Raise for 10-20 minutes. Preheat your oven to 375
8. bake for 20 minutes, or until golden.

You can roll them out to fit a cookie sheet and they will be pufffy and soft. If you prefer a thinner, crunchy breadstick roll them out to fit a cookie sheet and a jelly roll pan. Either way they are great!

Chicken Enchiladas - White Sauce

From: Better Homes and Gardens "New Cookbook"
Servings: 3 servings

Ingredients:
1/8 cup chopped onion
1 Tb butter
1/2 4 oz can diced green chile peppers, drained
1 1/2 oz softened cream cheese
1/2 Tb milk
1/8 tsp ground cumin
1 cup chopped cooked chicken
6 7 inch tortillas
1/2 10 oz can of cream of chicken OR mushroom soup
4 oz light sour cream
1/2 cup milk
As much Monterey Jack or Cheddar cheese as you like (recipe calls for 3/4 cup)

Directions: Preheat oven to 350 F

1. In medium skillet cook the onion in hot butter (I used olive oil instead) over medium heat until onion is tender. Remove from heat and add 1/2 TB of green chile peppers. Save for later
2. In medium bowl stir together cream cheese, 1/2 TB of milk, and cumin. Add in onion and chicken. Stir until combined. Save for later.
3. For the sauce: In medium bowl combine the rest of the chile peppers, the soup, sour cream and the 1/2 cup of milk.
4. It is easiest to roll the enchiladas in the rectangular baking dish.  
        -To start dip both sides of the tortilla lightly in the sauce, then place in baking dish. 
        -Next spoon about 3 TB of chicken mixture onto the end of the tortilla
        -Roll the tortilla and place seam side down at one end of the baking dish
        -Repeat until dish is full.
5. Pour the rest of the sauce evenly over the enchiladas
6. Cover dish with tinfoil and cook for 35 minutes 
7. Remove dish from oven, sprinkle with cheese and bake for about 5 more minutes, so the cheese can melt. 

I like to serve these with salsa, freshly shredded lettuce, and some more sour cream.


BON APPETIT!