Breadsticks

Breadsticks

1 1/2 c. warm (105-115 degrees) water
1 Tbsp. sugar
1 Tbsp. yeast
1/2 tsp. salt
3-4 1/2 c. flour

In a large bowl (the bowl of your mixer, if you have one), combine water, sugar, and yeast. Let stand for 10 minutes or until yeast is bubbly.

Add salt and stir. Add 1 1/2 c. flour and mix well. Gradually add more flour (usually between 3-4 cups, depending on your elevation and your humidity) until dough starts to pull away from the sides of the bowl and it barely sticks to your finger.

Spray a glass or metal bowl with cooking spray and place dough in the bowl.
Cover and allow to rise for 45 minutes or until doubled in bulk.

Remove from bowl and place on a lightly-floured surface. Spray a baking sheet with cooking spray. Roll into a rectangle and cut into 12 strips with a pizza cutter.

Roll out each piece of dough into a snake and then drape over your forefinger and twist the dough. Place on baking sheet and repeat with remaining 11 pieces of dough. Try to space them evenly, but it's okay if they're close; pulling apart hot bread is one of life's greatest pleasures!

Cover pan and allow dough to rise for another 30 minutes. Look how fat and happy they are...

When there's about 15 minutes to go, preheat your oven to 425. When done rising, bake for 10-12 minutes or until golden brown. Rub some butter on top of the breadsticks (just put a ziploc bag on your hand, grab some softened butter, and have at it) and sprinkle with garlic bread seasoning or the powdery Parmesan cheese in a can and garlic salt. You can also put cinnamon sugar on them!

(Taken from ourbestbites.com)

Slow Cooker Chicken and Vegetable Chowder

• 1.5 pounds chicken breast meat cut into ½ in. pieces
• ½ onion, chopped
• 2 garlic cloves, minced
• 4 celery ribs, cut fine
• 3 carrots, sliced
• 2 c. frozen corn kernels
• 2 cans cream of potato soup
• 1 can low-sodium chicken broth
• 1 tsp. dried dill
• 1 tsp curry powder (optional – this isn’t enough to make it taste like curry, but does add a depth and richness to the flavor that I love for chowder)
• pepper to your liking
• ½ c. fat-free half and half

Using a little cooking spray, brown the chicken breast pieces with onion and garlic in a skilled over med-high heat. Put in slow cooker. Next add celery and carrots to pan and sauté with a little water for a few minutes until just tender, then add to slow cooker. Next add corn, soup, broth, curry, pepper, and dill to slow cooker. Cook on low for 5-6 hours, stirring ingredients together after half the time. During the last 10 minutes, stir in half and half.

(Taken from justamomha.com)