Bread Sticks

In your stand-mixer or bread machine, mix together:
1 1/3 cups of water
4 tsp soft butter
4 cups of flour
2 Tbsp sugar
2 tsp salt
2 tsp yeast

Then, roll it out into a log and divide it into 16 pieces. Roll these pieces into cigar-shaped sticks of bread. Arrange on a baking sheet.

Cover, and let rise for 45 minutes.

Preheat your oven to 400*F. Use your brush to butter each stick, saving some butter for later. Sprinkle with kosher salt.

Cook for 15 minutes. Remove, then brush twice more and add another sprinkling of kosher salt and a light sprinkle of garlic powder

Buttermilk Biscuits

2 cups flour
2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
2 tbsp. sugar
2/3 cup 1% buttermilk
3 1/3 tbsp. vegetable oil

Directions:
1. Preheat oven to 450 degrees
2. In a medium bowl, combine flour, baking powder, baking soda, salt, and sugar.
3. In a small bowl, stir together buttermilk and oil. Pour over flour mixture and stir until well mixed.
4. On a lightly floured surface, knead dough gently for 10-12 strokes. Roll or pat dough to 3/4 inch thickness. Cut with 2 inch biscut or cooking cutter. Dip cutter in flour between cuts. Transfer biscuits to an ungreased baking sheet. Bake for 10 minutes or until golden on top.

Yield: 15 servings.

Pasta Chicken

4 Skinless, boneless chicken breasts
1 (10.75 ounce) can condensed cream of mushroom soup
2 1/4 cups water
1 (16 ounce) package frozen mixed vegetables, thawed
2 cups rotini pasta

Directions:
1. In a large skillet, brown the chicken in oil over medium low heat until cooked through and juices run clear. Remove chicken from skillet and set aside. Add the soup, water and vegetables. Heat to a boil.

2. Add uncooked pasta to soup mixture in skillet (the pasta cooks right in the soup). Stir all together and cook over medium heat for 10 minutes, stirring often. Add cooked chicken and cook another 5 minutes or until pasta is done stirring often.

Serves 4.

Barbecue Chicken

1 chicken; 3-4 lbs cut up
1 medium onion, thinly sliced
1 medium lemon, thinly sliced
18 oz. barbecue sauce
3/4 cup regular cola

Directions:
Place chicken in slow cooker. Top with onion and lemon slices. Combine barbecue sauce and cola; pour over chicken. Cover and cook on low for 8-10 hours or until chicken juices run clear.

Watermelon Cookie

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup butter
1/2 cup shortening
3/4 cup white sugar
1 egg
1 tablespoon milk
1 teaspoon vanilla extract
3 drops red food coloring
1/3 cup mini semi-sweet chocolate chips
1 1/2 cups confectioners' sugar
2 tablespoons water
3 drops green food coloring

Directions:
1. Combine flour, baking powder and salt in a small mixing bowl.

2. Beat butter and shortening with an electric mixer at medium speed until fluffy; gradually add sugar, beating well. Stir in egg, milk, and vanilla. Gradually add flour mixture to creamed mixture, mixing well. Add a small amount of red food coloring to color dough as desired, beating until blended. Shape dough into a ball; cover and chill at least 3 hours.

3. Preheat oven to 375 degrees F (190 degrees C).

4. Divide dough in half; store one portion in refrigerator. Roll remaining portion to 1/4 inch thickness on a lightly floured surface. Cut dough with a 3-inch round cookie cutter; cut circle in half. Place on an ungreased cookie sheet. Press several chocolate mini chocolate chips in each cookie. Repeat with remaining dough.

5. Bake for 8 to 10 minutes (do not brown). Cool on wire racks.

6. Make frosting: Combine powdered sugar and water, mixing until smooth. Add a small amount of green food coloring, mixing until blended. Dip round edge of each cookie in green frosting, and place cookie on wax paper until frosting is firm.