HOMEMADE PIZZA FACTORY BREADSTICKS

INGREDIENTS

• 1 1/2 cups warm water
• 2 Tbsp. sugar
• 1 Tbsp. yeast
• Let that sit for 5 minutes. Then add:
• 3½ cups flour
• 1 tsp Salt

INSTRUCTIONS

1. Mix until smooth then let raise for 10 minutes. Roll out dough into a large square on a floured surface. Brush with melted (real) butter mixed with garlic and then sprinkle with kosher salt. Fold in half and cut into 1 inch strips. Twist and place on a cooking sheet. Let sit for 15 to 20 minutes to raise. Bake at 400 degrees for 20 minutes or until golden brown. Immediately after baking, brush with more garlic butter and sprinkle with kosher salt and grated parmesan cheese.
2. Serve with marinara, alfredo sauce, or ranch for dipping.

Recipe from Six Sister's Stuff.  Picture from Barefoot & Baking blog.

PERFECT PANCAKES

PERFECT PANCAKES

Ingredients:
2 cups flour
2 Tbs. sugar
4 tsp. baking powder
1/2 tsp. salt
2 beaten eggs
2 cups milk
4 Tbs. cooking oil

Directions:
In a mixing bowl stir together flour, sugar, baking powder, and salt.  In another mixing bowl combine egg, milk and cooking oil.  Add to flour mixture all at once.  Stir mixture just till blended but still slightly lumpy.  Pour about 1/4 cup batter onto a hot griddle.  Cook till pancakes are golden brown, turning to cook second side when pancakes have bubbly surfaces and slightly dry edges. 

Recipe adapted from Better Homes & Gardens New Cook Book.  Photo from America's Test Kitchen website.

Best Tomato Soup Ever

Ingredients

• 1 medium white or yellow onion
• 6 tablespoons (3/4 stick) butter
• Two 14.5-ounce cans diced tomatoes 
• One 46-ounce bottle or can tomato juice 
• 3 to 6 tablespoons sugar 
• 1 or 2 tablespoons chicken base, or 3 chicken bouillon cubes 
• Freshly ground black pepper 
• 1 cup sherry, optional 
• 1 1/2 cups heavy cream 
• 1/4 cup chopped fresh basil
• 1/4 cup chopped flat-leaf parsley

Directions

To begin, dice the onion. Melt the butter in a large pot or Dutch oven. Throw in the onion and cook until translucent.

Now dump in the diced tomatoes and stir to combine. Add the tomato juice.

Next - and this is important - in order to combat the acidity of the tomatoes add 3 to 6 tablespoons of sugar. Now, you'll want to start on the low side, then taste and add more as needed. Some tomatoes and juice have more of an acidic bite than others. (For what it's worth, and I realize it's not worth much, I use 6 tablespoons of sugar.)

Next, add 1 or 2 tablespoons chicken base to the pot. I added 3, and it wound up being a little too much.

Now you can add lots of freshly ground black pepper. Stir to combine, then heat almost to a boil. Then turn off the heat.

Add in the sherry if desired. Stir in the cream. Add the basil and parsley and stir.

Serve the soup warm!

Recipe from foodnetwork.com.