Here are some yummy recipes that I promised I put on my blog... :)

BREADSTICKS

1T yeast
1 1/2c warm water
2T sugar
1/2t salt

Add 3c flour to above ingredients. Kneed for 3min. Let dough rest for 10min. Kneed again and add flour if needed.
While dough is resting, melt 1/4c butter and pour 1/2 over 2 cookie sheets. Roll 1/2 dough out on buttered sheet. Brush butter on top. Sprinkle with garlic, salt and parmesan cheese. Cut into strips with pizza cutter. Do the same with another half. Let rise for 20-30min.
Bake @ 350 for 20-30min or until golden brown.


PEACH - A - BERRY COBBLER

For Topping:
1c flour
1/2c sugar
11/2t baking powder
1/2c milk
1/4c butter
Stir together all ingredients and set aside.

For Filling:
1/4c brown sugar
1T cornstarch
1/2c cold water
3c sliced peaches
1c blueberries
In a medium saucepan stir together all ingredients. Cook and stir until thickened.
Pour into 1 1/2qt casserole dish.

Spoon topping in mounds over hot filling, spread evenly over filling.
Sprinkle with mixture of 2T sugar and 1/4t cinnamon.
Bake @ 350 for 30-35min.


PUMPKIN CHOCOLATE CHIP BREAD

1c Crisco or coconut oil
3c sugar

Cream it and then add:

4 eggs
2/3c water
2c pumpkin
3t baking soda
1 1/2t salt
3 1/2c flour
3t pumpkin spice
I bag of chocolate chips

Pour into 4 greased loaf pans.
Bake @ 350 for 45min-1h.


CARROT CAKE

2c flour
2c sugar
1t baking soda
1t baking powder
1t salt
1t nutmeg
2t cinnamon
1c walnuts (optional)
4c peeled carrots

1c Crisco oil
4 eggs

Combine all dry ingredients in a large bowl. In the food processor combine half of the carrots, half of the oil and half of the eggs. Blend until no lumps.
Add to dry ingredients.
Do the same with the other half of carrots, oil and eggs and add to dry ingredients.
Bake @ 350 for 55min.

After the cake has cooled down, add the cream cheese frosting.


PASTA IN TOMATO CREAM SAUCE

8oz penne or other tube pasta
1can Del Monte Diced Tomatoes with garlic and onion
1/2c fresh basil or 1t dried basil
3/4c whipping cream
1/3c grated parmesan cheese

Cook pasta according to package directions, drain and keep warm.
Cook tomatoes over medium - high heat in skillet until thickened, about 5min.
Reduce heat, add basil and cream.
Heat through but don't boil.
Toss with pasta and cheese.
Serve immediately.