Garlic Breadsticks

Garlic Breadsticks via elisebakesI used this recipe from King Arthur Flour, but I used a DIY self-rising flour (you just add 1 1/2 tsp baking powder + 1 tsp salt for each cup of flour).  They had a biscuit-like consistency and texture, but they had a great flavor.  My brother was over for dinner that night and he said they were a little garlicky – I would like to add that there is no such thing as too much garlic.  I think the garlic chunks on top were just a little much for him, but I thought that made it all the better.  I served them with homemade alfredo sauce – yum!  Would I make these again?  I don’t know, my husband really liked them and they were very easy, so probably.

Garlic Breadsticks  

  • 8 Tbsp butter (1 stick), cut into pieces
  • 4 cloves of garlic,
  • 2 cups flour
  • 1 tsp salt
  • 3 tsp baking powder
  • 2/3 cup milk 
  1. Line a 9×13 with tin foil and preheat oven to 450.
  2. As oven is heating, place the butter in the pan and put it in the oven to melt the butter.  Be sure to watch it and remove as soon as the butter has melted.   Add the garlic to the pan and use a spoon to spread it out throughout the pan.
  3. In a medium bowl, whisk the flour, salt, and baking soda together.
  4. Add the milk and mix with a wooden spoon until combined.  Form the soft dough into a ball and gently fold it over three or four times.
  5. On a generously floured surface, roll it out and cut it using a sharp knife.  I made my breadsticks a bit bigger than the ones in the recipe because I didn’t want quite as many – I think I had 10 total.
  6. Place the bread sticks in the pan and turn them over to coat both sides together.  I also used a spoon to scoop the garlic pieces on top of the breadsticks.
  7. Bake 15-20 minutes, until light golden brown.

 Garlic Breadsticks via elisebakes

Garlic Cheddar Biscuit Pancakes

Biscuit Pancakes isn’t the most appetizing name, but I felt obligated to call them that because that is what they looked like.  I accidentally added too much milk to my garlic cheddar biscuits and they flattened out a bit in the oven…oops!  They still tasted great though!

Garlic Cheddar Biscuits (…or biscuit pancakes)

  • 1 cup flour
  • 3/4 cup cheddar cheese, shredded
  • 2/3 cup milk (that is what I used, but I’d cut it down, so maybe 1/3 cup + 1 tbsp.)
  • 1/2 tsp garlic salt
  • 1/4 tsp pepper
  1. In a small bowl, combine flour, cheese, garlic salt, and pepper with a whisk.
  2. Add milk to mixture above and mix until you form a sticky dough.  Clumps are okay – do not overmix.
  3. Drop dough onto a well sprayed cookie sheet.
  4. Bake at 400 for about 15 minutes, until tops are golden brown.

Butter Herb Topping

  • 2 Tbsp butter, melted
  • 2 tsp Italian seasoning
  • 1 tsp dried basil
  • pinch garlic salt
  • pinch pepper
  1. For topping, melt butter in microwave until just melted.
  2. Add garlic salt, oregano, and parsley and mix with a fork.
  3. Brush (or drizzle) the mixture over warm biscuits.

Roasted Garlic Basil Hummus

I love hummus and have really been wanting to make it for some time now.  I finally got around to it, and it turned out great!  This recipe is very simple, but was a little tedious because I used a magic bullet instead of a food processer.  Traditionally, hummus has tahini (sesame seed paste) in it as well, but I didn’t have any and opted out.  Does anyone know what tahini adds? Flavor/texture?

Roasted Garlic Basil Hummus

  • 1 can garbanzo beans, drained
  • 1 head garlic, roasted
  • 1/3 cup fresh basil leaves
  • 1-2 Tbs lemon juice
  • 3 Tbs olive oil
  • 2 tsp salt
  • 2 tsp pepper

To roast garlic: chop off the top of a head of garlic and place on aluminum foil (wrap the foil around the bottom of the garlic).  Drizzle with olive oil and sprinkle with salt and pepper.  Roast in oven at 350-400 for about an hour.  After roasting, let cool until you are able to touch it; you will be able to squeeze the cloves right out of the head.

  1. I started by adding 1 tbsp of olive oil and the basil leaves to a magic bullet and blending them, but it didn’t blend until smooth because I was only using a small amount.
  2. I added half of the garbanzo beans, the lemon juice, salt, pepper, and roasted garlic and continued to blend.  Then the basil leaves actually blended up into the mixture quite well.
  3. When that was smooth, I added the remaining oil and garbanzo beans and continued to blend.
  4. You can add more oil (or the liquid from the garbanzo beans) if it gets too thick, and adjust seasoning to taste; I added a little more lemon juice (a couple teaspoons).  Enjoy!

Bruschetta Scrambled Eggs

I can never really eat a whole lot first thing in the morning, so my breakfast often consists of a single piece of fruit.  But on days that I have time to enjoy a cup of coffee and relax, I can actually work up some sort of appetite before I’m out the door, and my breakfast is a bit more elaborate.

Eggs are so easy to make and can be made so many different ways – I really can’t imagine not having a dozen in the fridge.  This recipe is super easy and delicious.  It is so simple and the fresh basil and garlic give it such wonderful flavor!

Bruschetta Scrambled Eggs

  • 1 tbs olive oil
  • 1 clove of garlic, minced or finely chopped
  • 1/2 tomato diced
  • 3 or 4  basil leaves, torn
  • 2 eggs
  • 2 tbs Parmesan cheese, grated
  • salt and pepper to taste

Saute the garlic in the oil until it just begins to brown, then add the eggs.  As they begin to cook, add in the tomato and basil.  If you like your tomatoes cooked more thoroughly, you can add them earlier, but I like mine to be a little more fresh/raw tasting.  When the eggs are done cooking, sprinkle the parmesan over the top.

Zucchini Feta Pasta

Zucchini is one of my favorite parts of summer. Delicious. This dish is light, simple, and you can make as little as one serving or enough to feed the family.

Zucchini Feta Pasta


  • 2 servings of pasta
  • 1/4 cup Feta
  • 1/4 cup zucchini, sliced
  • 1-2 tbs olive oil
  • 1 clove of garlic, diced
  • 2 tbs parmesan cheese
  • salt and pepper to taste


  1. Heat oil in a pan, add garlic and saute until it begins to brown.
  2. Add zucchini and continue to saute on low-med heat until tender.
  3. Add salt and pepper, followed by the pasta. I always add the cheese last or it might end up a sticky mess, so add the feta and toss in the pasta.  Sprinkle parmesan over the top.