Quick N Easy Sopapillas

Serves 6-8 | Preheat oil to medium heat

**Parent supervision a MUST.  This oil gets HOT!**

Ingredients

8 frozen rhodes rolls, thawed to room temp

2 cups vegetable or canola oil (or at least 2 - 3 inches deep)

Instructions

Pour oil  into a small sauce pan or an electric frying pan, and heat to medium high setting or 350° F. 

Flatten each roll into a 4-inch circle. Fry dough on each side until golden brown (about 15 seconds each side). Remove and drain on paper towel. 

Serve hot. Sprinkle with powdered sugar or serve with honey butter, cinnamon sugar, powdered sugar or jam, if desired.

Optional Toppings (pick one or mix it up!)

Cinnamon and Sugar

• 4 tablespoons sugar
• 1 tablespoon cinnamon

Honey Butter

(repeated from this recipe last year)

• 1/2 cup butter
• 1/2 cup honey
• 1/2 tsp vanilla extract

(whip together in a medium bowl with a mixer until smooth - refrigerate leftovers)

Powdered Sugar

Jam

Pull-Apart Bread Knots

Preheat oven to 375 degrees | Makes about 10

Ingredients:

1 tube refrigerated biscuits
3 Tbsp. butter, melted
1/2 tsp garlic powder
2 Tbsp. fresh parsley, minced (or 2 tsp dried parsley)
1 cup shredded mozzarella

Instructions:

Cut biscuits into fourths, and place in a large mixing bowl. Add the butter, garlic powder, parsley, and mozzarella, and mix with your hands, coating all of the biscuit pieces. Place the pieces in a muffin tin, 3 pieces per tin (you’ll have 2 extra—just use them in whichever tin you want). Bake for 15 minutes. Best served fresh out of the oven!

Zucchini Bread

Preheat to 350 | Makes 2 loaves

Ingredients:

3 eggs

2 cups sugar

1 cup oil

1 tsp vanilla

3 cups flour

1 tsp cinnamon

1 tsp salt

1 tsp baking soda

1/4 tsp baking powder

2 cups grated zucchini

Optional add-ins: chopped nuts and/or chocolate chips

Instructions:

First prep zucchini and pans! Grate zucchini, set aside.  Spray 2 loaf pans with non-stick spray, OR even better: wipe the insides of each pan with shortening and then coat with flour by shaking it around (the kids know how to do this) - the bread will just pop out with this method!  And it makes the sides crispy.  Mmmm.

In a kitchen-aid or with a handheld mixer, beat eggs until foamy.  Add in sugar, oil and vanilla.  Mix well. Set aside.

In a separate bowl combine dry ingredients: flour, salt, baking soda, baking powder, and cinnamon.

Slowly add dry ingredients into wet ingredients - also add in the zucchini!  Mix well, scraping down sides occasionally.

Separate batter into the two prepared loaf pans.  Bake at 350 for 50-60 mins, or until a toothpick comes out clean.

Buttermilk Corn Bread with Honey Butter

Ingredients

• 1 cup all-purpose flour
• 1 cup corn meal
• 2/3 cup sugar
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup buttermilk
• 1/2 cup butter, melted
• 2 eggs, beaten

Instructions

Preheat the oven to 350 F and grease an 8" square pan.

In a small bowl, mix the dry ingredients together.

In a medium bowl, beat the buttermilk, butter and eggs together.

Add the dry ingredients to the wet and stir just until mixed together. Don't over mix.

Pour the batter into the greased pan and smooth out the top a bit after you've scraped the bowl with a spatula.

Place on the middle shelf in your oven and bake 35-40 minutes, until cooked through. Test by poking a wooden toothpick through the center and pulling it back out. It should come out clean!

Serve with honey butter!

Honey Butter Recipe

1 stick butter

1/2 cup honey

1/2 tsp vanilla

Combine all ingredients.  Beat with an electric mixer for about 2 minutes.

Store in a covered container in the refrigerator for three to four weeks.

Homemade Garlic Breadsticks

I N G R E D I E N T S

1 tablespoon yeast
1 1/2 cups warm water
3 to 4 cups flour
2 tablespoons sugar
1/2 tsp salt
1/2 cup butter

Toppings:
Parmesan cheese
Garlic salt (I use the Kroger garlic salt: California Seasoning Blend.)

I N S T R U C T I O N S

Preheat oven to 375 degrees.

In a large bowl (we used our Kitchen-Aid bowl)  dissolve in warm water: yeast, sugar and salt. Slowly knead in the 3 cups of flour with your hands. Knead for 3 minutes. Or if using Kitchen-Aid mixer: slowly add 3 cups of flour using the dough hook.  Mix for one minute.

Let dough rest for 10 minutes.

While it's resting - melt butter in a microwave safe dish.  Pour half of the melted butter onto a large cookie sheet.

After the dough has rested, form dough into a large ball with your hands.  If dough is too sticky, add more flour. (It's okay if it's kinda sticky.) Place ball of dough on the buttered cookie sheet.  Spread the dough around with your fingers to fill up as much of the sheet as possible without making holes in the dough.  Pour the remaining butter over the top of the stretched dough.

Sprinkle Parmesan cheese and garlic salt sparingly over the top.  Remember: don't let it get too salty!  The butter has salt, the cheese has salt, and the garlic salt...yes, has salt. :)  So be careful not to over salt with the toppings.

Using a pizza cutter or knife, cut the dough into the bread stick slices you prefer. I usually do 5 or 6 width cuts with one vertical cut.

Bake for 10-15 minutes.