Saucy Sunday-Bread Sticks

We love bread sticks and everytime we go out for pizza, bread sticks are a must.

So I decided to learn to make my own.

And these are just perfect.

Soft on the inside and lightly crispy on the outside.

So I’m sharing the recipe with you.

Bread Sticks

1 teaspoon sugar

1 teaspoon salt, divided

1 pkg. (1/4 oz) quick rise yeast

2 to 2 1/2 cups all-purpose flour

2/3 cup warm water

1 tablespoon vegetable oil

3 teaspoons garlic powder

1/4 teaspoons paprika

Optional Italian seasoning or grated Parmesan cheese

Combine sugar, 3/4 teaspoon salt, yeast and 2 cups flour, mix well.  While mixing gradually add warm water and oil in a steady stream. Continue mixing for one minute or until smooth and elastic adding one to two tablespoons of water of flour, if needed.

Turn onto a floured surface. Roll into a 15″ X 12″ rectangle. Cut into 12″ strips. Fold each stip in half lengthwise, twist each strip several times. Pinch ends to seal. Place 2″ apart on a greased baking sheet.

In small bowl, combine butter, garlic powder, paprika and remaining salt, and brush over dough. Sprinkle with Italian seasoning and/or Parmesan cheese, if desired. Cover and let rise in a warm place until doubled, about 25 minutes.

Bake in a preheated oven at 425 degrees for 6 to 8 minutes or until golden brown. Brush with remaining butter mixture and serve.

Yield: One dozen

Saucy Sunday – Blueberry Muffins

Do you like blueberries?

Or blueberry muffins?

My family and I love blueberry muffins, which explains why I planted blueberry bushes last spring.

I normally buy the boxed blueberry muffin mix, the one with the crumble tops. But I figured if those were delicious, homemade would be even better. This began a search for a blueberry muffin recipe.

I made this recipe that I’m about to share with you. They are delicious, but they need a couple of things that I’ll explain later.

First, you need to gather the ingredients and turn the oven on to 400 degrees to preheat.

3 cups self-rising flour

1-1/2 cups sugar

1 cup buttermilk

1/2 cup vegetable oil

2 eggs, lightly beaten

2 cups fresh or frozen blueberries.

In a bowl, combine the flour and sugar. In another, large, bowl, combine the buttermilk, oil and eggs. Stir in dry ingrediets just until moistened.


When I mixed in the dry ingredients the batter was more of a dough and less of a batter. Very thick. So I added water. I didn’t measure it. I suggest you start with one half cup water and add in one fourth cup water until you get the desired batter consistency.

Fold in blueberries. NOTE: If using frozen blueberries, DO NOT THAW before adding to the batter.

This recipe makes three dozen muffins, so get out ALL your muffin (cupcake) pans.

You can grease the pans or use paper cupcake cups (as I do).

Fill each cup two-thirds full and bake at 400 degrees for 14-18 minutes or until golden brown.

Let the muffins sit five minutes before removing from pans.

Now, for the things these blueberry muffins need, in my opinion.

The first thing my son asked was, “Where’s the crumbly top?” That’s his favorite part.

I didn’t have a recipe for a crumbly top, so if any of you have a recipe for the crumbly top for muffins, my son would be grateful.

Second, the batter needs a blueberry flavoring added. Do they make blueberry flavoring? If so, where would I find it?

So if you like blueberry muffins, try this recipe.

And if you have any tips or tricks to add to make them more delicious please add them in the comments for all to see.

Saucy Sunday – Banana Bars

Do you like banana bread?

If so, you’ll love this recipe.

It’s easy to make and it uses up those bananas that are almost ready for the compost heap.

The complete recipe is at the bottom of this post.

Preheat oven to 350F. Grease a 15″ x 10″ x 1″ baking sheet.

Mash 2-3 very ripe bananas. More so ripe than the one’s pictured here.


I didn’t think the bananas I used were very photogenic.

Okay, fine!

I forgot to take pictures of the ones I used before I began peeling them.

Geez, I can’t get a break. You guys keep me honest.

Add water and butter in a small saucepan and bring to a boil. Turn off heat and set aside.


In a large mixing bowl, combine the flour, sugars, baking soda, eggs, bananas, buttermilk and vanilla. Mix thoroughly. Add butter mixture and mix well.

At this point, you can stir in walnuts or pecans, if you’re into that kind of thing.

Pour into greased baking sheet and bake at 350F for 18-20 minutes. Till springs to touch in center.



Use a fork or something. Not your finger if you’re sensitive.

Cool on a wire rack.


After cake is cooled, begin the frosting.

In a large mixing bowl, mix together cream cheese and butter until fluffy.

Add vanilla and mix well.

Add confectioner’s sugar a little at a time and mix well.

Frost banana bars.


You can cut them however your little heart desires. In cake serving sizes or into bar sizes.

Store in refrigerator.

My Captain doesn’t like cake (unless it’s store bought birthday cake). But because I told him this was Banana BARS he tried it.

 And LIKED it!

Reverse psychology at its best!!!


Yield: 3 dozen

Cake ingredients:

           1    cup butter or margarine, cut into cubes

      1/2    cup water

           2    cups all-purpose flour

  1-1/2    cups sugar

      1/2    cup packed brown sugar

          1    teaspoon baking soda

         2    eggs

         1    cup mashed ripe bananas (2-3 medium bananas)

    1/2    cup buttermilk

         1    teaspoon vanilla extract

(optional: 1/2 cup chopped pecans or walnuts)

Frosting ingredients:

          1    8 oz package cream cheese, softened

     1/2    cup butter or margarine, softened

          1    teaspoon vanilla extract

 3-1/2    cups confectioner’s sugar

Preheat oven to 350F. Grease 15″ x10″ x1″ baking sheet.

In small saucepan, add butter and water. Bring to a boil, turn off heat and set aside.

In large mixing bowl, add flour, sugars, baking soda, eggs, baknanas, buttermilk and vanilla and mix thoroughly.

Add butter/water mixture and mix well. Stir in nuts, if desired.

Pour into greased baking sheet and bake at 350F for 1/-20 minutes. Or until center springs when touched.

Cool on a wire rack.

After cake is cooled make frosting by adding to a large mixing bowl, softened cream cheese and butter until fluffy. Add vanilla and mix until blended. Slowly add confectioner’s sugar.

Spread over cooled cake.

Cut into bars.

Store in refrigerator.