Really, Really good Croutons

Let's be honest, store-bought croutons are not even worth eating, much less spending money on, especially when you can make your own for a mili-fraction of what they cost and they make any salad taste like a million bucks! Not to mention, they are sooooo easy to make. Here's how

Homemade Croutons:
Bread ( I prefer sourdough, french or something of the sort, but I've also used buns, rolls, and whole wheat sandwich bread and had great results, pretty much you can use anything that wont fall apart on you.)
Olive Oil
Garlic Powder/salt
salt and pepper

Preheat oven to 425. Cut your bread into cubes and spread out on a rimmed baking sheet.


Drizzle with olive oil and toss until coated. Next, sprinkle with your seasonings. I've never measured, but I'd estimate about a 1st of each, give or take. Oh- feel free to use any seasonings you'd like. Try italian seasoning, Parmesan cheese, just salt & pepper. You can't go wrong, just make sure you get enough on there to coat all the pieces. After you've sprinkles, give then another toss to coat, then pop 'em in the oven for 8-10 min, checking often. They are done when golden brown and toasted, we don't want any soft croutons. Let cool, serve on your salad and get ready for some rave reviews.

Italian Cheese Bread

When I make an Italian dish, it just always seems to call for bread. While most Italian fare is quick to make (I'm thinking pasta here), bread on the side is never quick unless I've planned ahead (as in bought Italian bread at the store). I ran across a recipe for Italian Cheese Bread in a food blog http://www.tammysrecipes.com/ and gave it a try. It was fast (only a 20 minute rise) and yummy. My family gave it a thumbs up all around. I have made it as written, but I have also made it using the topping of olive oil, Italian seasoning and mozzarella cheese. The possibilities are endless. The bread base is a great starting point - then try your own variation.

Italian Cheese Bread
from Tammy's Recipes

Bread:
2 1/2 cups flour
1 tsp. salt
1 tsp. sugar
1 Tbsp. yeast
1 cup warm water (120 degrees)
1 Tbsp. oil

Topping:
1/4 cup prepared Italian salad dressing
1/2 tsp. sugar
1/8 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. ground oregano
1/4 tsp. dried thyme
dash pepper
1-2 Tbsp. grated Parmesan cheese
1 cup shredded mozzarella cheese

In mixer combine the flour, salt, sugar and yeast. Combine water and oil (it is important to have the water the right temperature to encourage a fast rise - too hot will kill yeast - I use an instant read thermometer). Add water and oil to flour mixture. Add additional flour if needed to form a soft dough. Knead for 1-2 minutes in mixer until smooth and elastic.

Put lid on mixer bowl (I used a Bosch - otherwise transfer to greased bowl, turn and cover). Let rise in warm place for 20 minutes. Start oven preheating to 450 degrees.

Punch the dough down; placed dough in greased 15"x11" cookie sheet with sides. Pat out to the edges (or you can use a mini rolling pin which makes the job quick and easy. (The original recipe calls for a greased 16" pizza pan - your choice). Combine salad dressing and seasonings, brush evenly over dough, all the way to the edges. Sprinkle with cheeses.

For a fluffier cheese bread, at this point, allow the bread to rest for 15 minutes or so. If you're in a hurry, just skip this rise. The bread will rise while it bakes, too. Usually if I start my oven preheating after mixing the dough, it gives just the right amount of time for the dough to rise, roll it out an rise a little more before the oven is up to temperature - but then I think my oven is a slow preheater. Bake at 450 degrees for 11 minutes or until the cheese starts to brown. Slice with pizza cutter and serve warm.

Sweet Potato Fries

This is not my favorite fall recipe, because that obviously will be a sweet treat. But these are DELISH!! Not to mention, EASY, PEASY. We eat these year round, not just in the fall. I'll grill them during nice grilling-weather months, otherwise I roast them in the oven.

Sweet Potato Fries:

Sweet Potatoes, cut into 1" wide wedges ( I keep the skin on, but you can peel them if you want)
Extra Virgin Olive Oil
Salt
Pepper
Garlic Powder
(can also use seasoned salt, chili powder, etc, get creative)

Heat bbq grill, OR preheat oven to 425 degrees
Put sweet potato wedges in a large bowl and drizzle with olive oil, toss until evenly coated. Sprinkle with seasonings. Toss.

To Grill: Grill on med/med-high flame. Grill appx 3-5 min on each side, keep watch so as to not turn them into charcoal :) They are done when they are fork tender.

For Oven: Spread wedges in a single layer on baking sheet and roast, stirring every 10 min, until tender, 30-35 min.