Breadsticks

Breadsticks

1 T yeast
1 1/2 c warm water
2 T sugar
1/2 t salt
3 c flour (you may need up to 1 c more)
1 cube melted butter

Parmesan cheese
garlic salt
sesame seeds
cinnamon sugar

Dissolve yeast in warm water.  (Hot tap water works.)  Add sugar, salt, & flour.  Mix together & knead for 3 minutes.  Let dough rise for 10 minutes.  Roll out large rectangle, about the size of a cookie sheet & about 1/2" thick.  Or you can pinch off small pieces & make a snake of dough.  Melt butter & pour on cookie sheet (or melt butter in the oven on the cookie sheet as it preheats.) Cut dough in strips, (A pizza cutter works great!) roll in butter, & put on cookie sheet.  (For slightly crispier breadsticks, use 2 cookie sheets with half a cube of butter melted on each.)  Sprinkle with Parmesan cheese, sesame seeds, or garlic salt.  For a sweet variation, sprinkle with a cinnamon sugar mixture.  Let rise about 10 minutes.  Bake at 375 for about 20 minutes or until light brown.  Makes about 2 dozen, if small. 

Caramel Bars

Caramel Bars

1/2 cup butter (no substitutes)
32 caramels
1 can (14 oz) sweetened condensed milk
1 yellow cake mix
1/2 cup vegetable oil
2 eggs
2 cup miniature semisweet chocolate chips
1 cup vanilla or white chips
1 heath candy bar chopped

Directions:
In a large saucepan combine the butter, caramels & milk; cook and stir over medium-low heat until smooth. Cool. In a mixing bowl, combine the cake mix, oil and eggs; mix well. Stir in chips and chopped candy bar. Press three-fourths of this mixture into a greased 13 x 9 pan and bake at 350 for 15 minutes. Place on a wire rack to cool for 10 minutes.

Pour caramel mixture over the crust. Drop remaining dough by spoonfuls onto the caramel layer. Bake for 25 minutes or until edges are brown.

You can also make this with chocolate cake mix.

I like it better with 1 cup each of mini chocolate, white, & butterscotch chips rather than what it calls for. I also use toffee bits instead of the Heath bar...with a little extra sprinkled over the top. Yum!!!