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Great basic breadstick recipe. I mix the yeast, 2/3 cup warm water and 2/3 cup cup milk (instead of powdered milk). I let it sit for a few minutes and then add other ingredients. I knead it by hand and let it rest a few minutes before rolling it out into a rectangle. Then I cut it with a pizza roller. Breadsticks are best eaten in a day or so. I often put the dough in refrigerator for a couple days to have fresh breadsticks later. Then I let dough return to room temp and cut breadsticks.

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8 users found this review helpful

Chocolate Eclair Dessert

Reviewed: Jun. 17, 2009

If you are trying to make this fast, try another reviewer suggestion that you dip the graham crackers in milk before layering them. It works great! I served the dessert in about 3 hours after I made it and it turned out nicely. I also used the other reviewer's hot fudge recipe instead of the frosting. A few extra steps, but totally worth it!

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3 users found this review helpful

Torrejon Oatmeal Bread

Reviewed: May 31, 2009

This is truly great oatmeal bread! I can't believe more people having reviewed it. I like it because it has more oatmeal per loaf than other recipes (1 1/2 cups per loaf). I also like it because it is sweetened with brown sugar instead of honey, which is cheaper and I always have some on hand. The bread is chewy and a little sweet. I have made it twice by hand. The first time it was a little dense as other reviewers noted. The second time I added a little more water to the water/oats mix (maybe 1/4 cup) and it turned out perfect. Also, I substituted an equal amount of canola oil for the shortening.

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2 users found this review helpful

Sweet Corn Tomalito

Reviewed: May 11, 2005

This is just like the tomalito at Chevys! I used Green Giant's Gold & White corn (which is sweeter than most other frozen corn). Also, I would strongly recommend following the other reviewers' microwave directions. It's fast and turns out just as well. Also, I cut the margarine in half. Great with chicken enchiladas.

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3 users found this review helpful

Teriyaki Marinated Chicken

Reviewed: May 11, 2005

This is a good recipe for the grill this summer. Three of four people I served it to loved it. The fourth thought it was good but a little too sweet. I'm wondering if adding a little white vinegar would help? Also, for a fuller flavor I would recommend marinating the chicken 4 hours instead of 2 (but 2 will definitely work in a pinch).

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0 users found this review helpful

The Best Meatballs

Reviewed: May 11, 2005

This was the first time I've ever made meatballs and they turned out great! I used a combination of hamburger and ground pork. Also, I substituted regular white bread for the Italian bread. The recipe was big so I set the extra uncooked meatballs on wax paper and froze them until they were hard. Then I transferred them to a Ziploc and froze them for another meal.

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Chocolate Pecan Pie IV

Reviewed: Oct. 26, 2004

I had made a chocloate pecan pie several years ago. I'd lost the recipe, but remembered how good it was. This recipe was just what I was looking for. Good chocolate flavor and very easy to make (even for those who don't normally make pies!) The only suggestion I have is to cover the pie with foil halfway through the baking time so the crust doesn't burn.

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16 users found this review helpful