Pasta with Alfredo Sauce and Veggies (and BACON)

 

This is versatile and delicious.  If it weren't for that inconvenient problem of my lactose intolerance I would have 6 bowls of this.  Aren't you so glad I shared that information with you?!  Really, though, this comes together so fast and tastes fantastic.


Pasta with Alfredo Sauce and Veggies (and BACON)


Ingredients:

1 lb. pasta (angel hair, fettuccine, penne, whatever you like/have on hand)
Vegetables (This is where you can really customize.  I only happened to have red pepper today so I used that.  You could use zucchini, broccoli, carrots, spinach, whatever you like/have on hand!!)
6 slices bacon, diced
1/2 cup (1 stick) butter
1 cup heavy cream (I used half cream and the rest half and half)
1 1/2 cups grated Parmesan cheese
1 tsp. minced garlic
salt and pepper, to taste

Directions:

Bring a large pot of water to a boil and boil pasta according to package directions.
While the pasta is boiling, fry the diced bacon until crisp. Add in the veggies and cook, stirring occasionally, for about 5 minutes or until they are tender-crisp.
Meanwhile, in a small sauce pan, add the butter and cream until heated through and butter is melted. Add in the Parmesan cheese, minced garlic, salt, and pepper. Stir until the cheese is thoroughly melted and sauce is a smooth, creamy consistency.
Drain pasta when done and add to a large serving bowl. Pour in the bacon and broccoli and toss it in with the penne. Pour the Alfredo sauce over top of the penne and stir until well combined.
* I don't actually do this because, surprise, some of my children don't like Alfredo sauce and, don't be shocked, but some also don't like vegetables.  I just leave everything separate and customize everyone's serving.  The children who don't like Alfredo sauce love pasta with just butter and Parmesan cheese on it, so that works easy enough.

Spaghetti Carbonara and S'Mores Cookie Bars

I decided to try another recipe for Spaghetti Carbonara and I'm glad I did.  I like this one a lot better than the one I previously posted.  I forgot to buy pancetta, but you can substitute bacon and I luckily had some bacon I could use, because you KNOW I didn't want to make a last minute run up to the grocery store. 


Spaghetti Carbonara
Recipe from Mommy's Kitchen

Ingredients:

1  16 oz box spaghetti
2 tablespoon olive oil, separated
8 slices bacon or Italian bacon, diced
1/2 small onion, chopped (I omitted this of course)
1 clove garlic, minced
1/8 - 1/4 cup dry white wine (optional)(I didn't use this)
2 eggs, beaten
2 tbsp heavy cream or milk (I used half and half)
1/2 cup grated Parmesan cheese
1 pinch salt and black pepper to taste
2 tablespoons chopped fresh parsley
Extra grated Parmesan cheese for garnish
Directions:

In a large pot of boiling salted water, cook spaghetti pasta until al dente. Drain well and reserve a bit of the pasta water, about 1/2 cup. Toss with 1 tablespoon of olive oil, and set aside. While the pasta cooks start on the bacon. In a large skillet, cook chopped bacon until slightly crisp; remove and drain onto paper towels. Reserve 2 tablespoons of bacon fat; add remaining 1 tablespoon olive oil, and heat in reused large skillet. Add chopped onion, and cook over medium heat until onion is translucent. Add minced garlic, and cook 1 minute more. Add wine if desired; cook one more minute.

Return cooked bacon to pan; add cooked and drained spaghetti. Toss to coat and heat through, adding more olive oil if it seems dry or is sticking together. To ensure a creamy, silky sauce, mix the cheese, cream and beaten eggs together then stir into the pasta, off of the heat. Tossing constantly with tongs or large fork until eggs are barely set. If the mixture is too thick add a bit of reserved pasta water. Add salt and pepper to taste (remember that bacon and Parmesan are very salty). Serve immediately with chopped parsley sprinkled on top, and extra Parmesan cheese at table.

Umm, I'm pretty sure I don't need to tell you how good these bars were.  Just look at it for crying out loud!!  I've already been asked to make this again, I was told it was the best thing ever created in the existence of Earth, I was offered a bribe to give someone an extra piece, I could go on and on.  This dessert was VERY well received!!!


S'Mores Cookie Bars
Recipe from Mommy's Kitchen

Ingredients:

1 stick of butter, room temperature (1/2 cup)
1/4 cup brown sugar
1/2 cup sugar
2 king-sized Hershey’s milk chocolate bars
1 large egg
1 7 oz jar marshmallow creme/fluff
1 tsp vanilla extract
1 1/3 cups all purpose flour
3/4 cups graham cracker crumbs
(7 full-sized graham cracker sheets, processed til fine)
1 tsp baking powder
1/4 tsp salt
Directions:

Preheat the oven to 350 degrees. Grease an 8-inch square baking pan (I line my pan with foil for easy removal and cutting). Use an electric mixer to cream together butter and sugar until light and fluffy. Beat in egg and vanilla. Set aside. Meanwhile,whisk together flour, graham cracker crumbs, baking powder and salt. Slowly add flour mixture to the creamed butter mixture until combined.

Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan. Place chocolate bars over dough. 2 king-sized Hershey’s bars should fit perfectly side by side.  Spread chocolate with marshmallow creme or fluff. Place blobs of it on the chocolate and then spread it around.

Place remaining dough in a single layer on top of the fluff (I rolled the dough out between two pieces of waxed paper and use a spatula to place pieces of it on the top and pressed the pieces together). Bake for 30 to 35 minutes (I did mine a little longer to get that nice brown color), until lightly browned. Be sure to cool completely before cutting into bars. Makes 16 squares.

Pasta Alla Amatriciana

So delicious! This recipe is a keeper.

Pasta Alla Amatriciana
The America's Test Kitchen Family Cookbook

6 oz bacon (6 slices), chopped medium
2 Tbsp exra-virgin olive oil (I forgot to use the oil and it was still fabulous)
1 onion, minced
½ tsp red pepper flakes
1 (28 oz) can crushed tomatoes
1 (14.5 oz) can diced tomatoes
1 Tbsp salt
1 pound linguine (I used fresh—makes a huge difference)
½ cup grated Pecorino Romano cheese

Bring 4 quarts water to a boil in a large pot for the linguine.

Meanwhile, cook the bacon and oil in a 12-inch skillet over medium heat until the bacon is crisp, about 8 minutes. Transfer the bacon to a paper-towel-lined plate to drain. Pour off all but 2 Tbsp of the fat left in the skillet.

Add the onion and red pepper flakes to the fat in the skillet and return to medium heat. Cook until softened, about 5 minutes. Stir in the crushed tomatoes and the diced tomatoes with their juice and simmer until thickened, about 15 minutes.

When the water is boiling, stir in the salt and linguine. Cook, stirring often, until the linguine is almost tender but still a little firm to the bite.

Reserve ½ cup of the pasta cooking water (I didn’t end up using this), then drain the linguine and return it to the pot. Stir in the tomato mixture, crisp bacon, and cheese and toss to coat. Add the reserved pasta cooking as needed to loosen the sauce before serving.

Skillet Baked Ziti

On Sunday I made Baked Ziti. I love this recipe because it's yummy and so, so easy. Oh, and the kids love it.

Skillet Baked Ziti
recipe courtesy RecipeGirl

1 Tbsp olive oil
6 cloves garlic, minced
¼ tsp red pepper flakes
salt and freshly ground black pepper
28 oz can crushed tomatoes
3 cups water
12 ounces ziti (3 ¾ cups)
½ cup heavy whipping cream
½ cup grated Parmesan cheese
¼ cup minced fresh basil
1 cup shredded mozzarella cheese

Preheat oven to 475°F. Place oven rack in middle position. Measure out water and pasta.Combine oil, garlic, pepper flakes, and ½ teaspoon salt in 12-inch ovensafe nonstick skillet and sauté over medium-high heat until fragrant, about 1 minute. Add crushed tomatoes, water, ziti, and ½ teaspoon salt. Cover and cook, stirring often and adjusting heat as needed to maintain a vigorous simmer, until ziti is almost tender, 15 to 18 minutes. While pasta is cooking, measure out cream, Parmesan and basil.Stir in cream, Parmesan and basil. Season with salt and pepper to taste. Sprinkle mozzarella evenly over ziti. Transfer skillet to oven and bake until cheese has melted and browned, about 10 minutes. Serve. Servings: 4
Cooking Tips
*Be sure to preheat your oven before assembling the ingredients.
**If your skillet is not ovensafe, transfer the pasta mixture into a shallow 2-quart casserole dish before sprinkling with the cheese and baking.
***Penne may be used in place of ziti.

Sausage, Spinach, and Cheese Stuffed Shells with Olive Garden Salad and Italian Breadsticks, PLUS Mom's Texas Sheet Cake

(Kath, here's another ricotta dish to torture your kids with!)

Friday night we fed the missionaries from our church. We always try to feed the missionaries when we can because we feel blessed that so many sweet people fed us while we were on our missions. Plus, the kids love it when the missionaries come over! My kids, the social butterflies that they are (yeah, they didn't get it from us or their grandparents or anyone they are related to for that matter). It was a super yummy meal, if I do say so myself.

Sausage, Spinach, and Cheese Stuffed Shells
From Redbook Magazine

1 package(s) (12-ounce) jumbo pasta shells (about 36 shells)
2 tablespoon(s) olive oil
1/2 cup(s) finely chopped onion
3/4 pound(s) bulk sweet Italian sausage
2 clove(s) garlic, minced
1 large egg
1 container(s) (15-ounce) whole or part-skim ricotta cheese
1 box(es) (9-ounce) frozen chopped spinach, thawed, squeezed dry
3/4 cup(s) grated Parmesan cheese
4 ounce(s) fresh mozzarella, grated
1/2 teaspoon(s) kosher salt
1/2 teaspoon(s) freshly ground pepper
1 jar(s) (32-ounce) tomato sauce with basil

1.Bring a large pot of salted water to a boil; add pasta shells and cook according to package instructions. Drain in a colander; rinse under cold water to stop the cooking. Drain shells on paper towels.
2.Heat oil in a large skillet on medium-high heat; add onion and cook until softened, about 5 minutes. Add sausage, breaking up into smaller bits with a wooden spoon. Cook, stirring frequently, until sausage is no longer pink, about 5 minutes. Add garlic and cook 1 minute longer. Remove pan from heat.
3.Beat egg lightly in a large bowl; stir in ricotta, spinach, 1/2 cup of the Parmesan cheese, mozzarella, salt, pepper, and the cooled sausage mixture until blended. Fill pasta shells with mixture.
4.Heat oven to 350 degrees F. Spread 1 cup of the tomato sauce over the bottom of a 3-quart baking dish. Arrange stuffed shells in dish. Spread remaining tomato sauce over pasta shells. Cover dish with foil; bake for 30 minutes, until hot and bubbling. Remove foil; sprinkle with remaining Parmesan cheese. Bake uncovered for 10 minutes longer.

Olive Garden Salad Dressing and Salad Mix

Olive Garden Salad Dressing
1/2 C. Mayonnaise
1/3 C. White Vinegar
1 tsp. Vegetable Oil
2 Tbsp. Corn Syrup
2 Tbsp. Parmesan Cheese
2 Tbsp. Romano Cheese
1/4 tsp. Garlic Salt - or one clove garlic minced
1/2 tsp. Italian Seasoning
1/2 tsp. Parsley Flakes
1 Tbsp. Lemon Juice
Olive Garden Salad Mix

Mix all ingredients in a blender until well mixed. If this is a little to tart for your own personal tastes please add a little extra sugar.

Olive Garden Salad Mix
1 bag American Blend Dole Salad
4-5 slices Red Onion
4-6 Black Olives
2-4 Banana Peppers
1/2 C. Croutons
1 small Tomato Quartered
Freshly grated Parmesan Cheese

Chill one salad bowl in freezer for at least 30 minutes. Place bag of salad in bowl. Place on top of lettuce but red onion, black olives, banana peppers, tomatoes, and croutons. Add some freshly grated Parmesan cheese if you like, and add plenty of Olive Garden Salad Dressing on top.

Find Soft Italian Breadsticks here.

Mom's Texas Sheet Cake
2 cups sugar
2 cups flour
½ tsp salt
2 sticks margarine
1 cup water
4 tbsp. cocoa
½ cup sour cream
1 tsp baking soda
2 eggs

Mix sugar, flour and salt in a bowl. In heavy pan, bring butter, water and cocoa to a boil. Take cocoa mix from heat as soon as it boils and add immediately to dry ingredients. Add sour cream, eggs and baking soda; mix well after each. Batter will be thin. Bake in jelly roll pan at 375 degrees for 20-25 min. Prepare frosting while cake is baking. Frost as soon as cake is removed from oven.

Butter Nut Frosting
1 cup nuts (optional)
2 sticks margarine
1 box powdered sugar
6 tbsp. sweetened condensed milk
4 tbsp. cocoa

Boil milk, butter and cocoa in heavy pan until bubbly. Stir in sugar and 1 tsp. vanilla. Add nuts. Spread over hot cake.

Pasta Carbonara

Every day I get asked about 50 times - "What's for dinner?"  Yesterday, I noticed a tinge of anxiety in some of my kids voices as they asked the question.  I told them we were having pasta for dinner and one of them quietly asked, and I swear to you he looked exactly like Puss in Boots when his eyes get all big and he is holding his hat, "Will there be any meat in our dinner tonight Mommy?"  I quickly answered yes, and then ran from the room so I could laugh, I didn't want to do it in the poor desperate child's face!!!  They all looked like they were urchins from the 1800's England, just asking for a morsel of meat.  Oh my gosh kids, it was ONE DAY, one day without meat!!!  This is just reaffirms to me how good it is for us to have meatless meals, because obviously my family is addicted!  Tonight's pasta had the always delightful bacon, consistently sure to put a smile on my face and since I was feeling charitable, I chose a non ricotta dish!



Pasta Carbonara
Recipe courtesy of Allrecipes

Ingredients:

1/2 pound bacon, cut into small pieces

4 eggs, room temperature

1/4 cup heavy cream at room temperature

1 cup grated Parmesan cheese

16 ounces dry fettuccine pasta (I used angel hair)

1/4 cup butter, softened

1/4 cup chopped parsley

ground black pepper to taste

Directions:

Cook bacon until crisp. Drain on paper towels. In medium bowl beat together eggs and cream just until blended. Stir in cheese and set aside.

Cook pasta according to package directions. Drain and return to pan. Toss with butter until it is melted. Add bacon and cheese mixture and toss gently until mixed.

Shrimp Fettucine Alfredo and 30 Minute Breadsticks

How wrong is it that I am starting to dread Fridays because I've committed to the whole Fish Friday thing?  Sigh.  I've read so many times that the way to get 'children' to start eating foods they don't like is to keep offering it to them and eventually, they start to eat it and enjoy it.  I hope this is the case with me!  Or I could just make the Fish Tacos every week, because I really did like that one, the batter really offset the taste of the fish!  This recipe was good, although I have to admit I only had one piece of shrimp.  And so long as I'm admitting things, I only ate half of the one piece of shrimp.  I know!  I'm horrible.  But I tried it, and that's all that counts.  My husband and seafood loving sons loved it.  The breadsticks were a snap.  I was intrigued when I saw the recipe, and thought, really?  30 minutes?  Really?  I'll bet they're no good.  But they were as promised, done in 30 minutes and tasty!  Perfect recipe for those days when you forget to make bread for dinner, or put off making it because you are dreading to eat SEAFOOD. 


Shrimp Fettuccine Alfredo
Recipe from Allrecipes

1 pound fettuccine pasta

1 tablespoon butter

1 pound cooked shrimp - peeled and deveined

4 cloves garlic, minced

1 cup half-and-half

6 tablespoons grated Parmesan cheese

1 tablespoon chopped fresh parsley

salt to taste

Directions:

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

In a large skillet, saute shrimp and garlic in the butter for about one minute. Pour in half and half; stir. Sprinkle Parmesan cheese in one tablespoon at a time, stirring constantly. After all Parmesan is added, mix in parsley and salt. Stir frequently making sure it does not boil. Sauce will take a while to thicken.

When sauce has thickened, combine with cooked pasta noodles; serve hot.

30 Minute Breadsticks (or Rolls)

Recipe from Real Mom Kitchen

Ingredients:

1 1/8 cups plus 2 tsp. warm water
1/3 cup oil
2 T yeast
1/4 cup sugar or honey
½ tsp. Salt
1 eggs
3 ½ cups flour

Directions:

Mix 1st 4 ingredients and let rest for 15 minutes. Add salt and eggs – gradually add flour. Shape into breadsticks or dinner rolls, or use in your favorite recipe that calls for dough. After shaped, let rest for 10 minutes. Bake 10 minutes @400 degrees until golden brown.

Penne with White Beans and Spinach with Homemade Breadsticks

I should have saved this recipe for Meatless Monday, but I saw this recipe and had all the ingredients. It looked so good and it was! My husband and I loved it. The kids...not so much (they disliked the lemon flavor). While they pecked at their food my husband and I told horror stories of the food we hated as kids and were forced to eat (me: meatloaf and fish) and we promised them that they didn't have it so bad. Besides, we had breadsticks to eat and they LOVE breadsticks. This is a recipe that Kathee gave me forever ago (do you still make these, Kath?) and we make them at least weekly.

Penne with White Beans and Spinach
Recipe courtesy of Tasty Kitchen

•8 ounces, weight Dry Penne Pasta
•1 Tablespoon Olive Oil
•2 cloves Garlic, Minced
•1 can Cannellini Beans (15 Oz), Drained And Rinsed
•¼ cups Sundried Tomatoes, Chopped
•3 cups Raw Baby Spinach
•1 Tablespoon Lemon Zest
•2 whole Lemons, Juiced
•1 teaspoon Salt
•¼ teaspoons Cayenne Pepper
•¼ cups Freshly Grated Parmesan Cheese (or More To Taste)

Cook the pasta according to package directions in boiling salted water. When cooked, drain the pasta and reserve one half cup of cooking liquid. Set both the pasta and the water aside.

In a large skillet or Dutch oven, heat the olive oil. Add the minced garlic and saute for two minutes, until toasted and fragrant (be careful not to burn!). Add the cooked pasta, beans, sundried tomatoes and spinach and cook until spinach wilts. Once spinach wilts, add the lemon zest, juice, salt, cayenne and cheese and toss well. Add some of the cooking water if the mixture seems dry. Once everything is heated through, serve!

Soft Italian Breadsticks
courtesy of Kathee

1 cup water (70-80 degrees)
3 tbsp butter, softened
1-1/2 tsp salt
3 cups bread flour
2 tbsp sugar
1 tsp italian seasoning
1 tsp garlic powder
2-1/4 tsp yeast
topping:
1 tbsp butter, melted
1 tbsp parmesan cheese

Place first 8 ingredients in bread machine, select dough cycle. When done, divide dough in half. Cut each half into 12 pieces and roll each piece into a rope. Place on baking sheets. Cover and let rise for 30 minutes. Bake at 350 degrees for 15 minutes. Immediately brush with butter and sprinkle with cheese.

Macaroni and Cheese with Zucchini and Tomato Gratin

I have no pictures or clever things to say today. I was up until 5:30am with the baby Sunday night/Monday morning (my sweet husband let me sleep until 10am, thanks honey) and I've been up with him since 2am this morning. Here's what we ate Monday night...ta da! I will say that I have two mac and cheese recipes and this is my crazy fattening one (that means it's good) and I just love that zucchini and tomato gratin. I make it often. Okay, writing that took away all my energy, I'm done.

Macaroni and Cheese

· 1 tbsp vegetable oil
· 1 lb. elbow macaroni
· 1 stick + 1 tbsp butter
· ½ cup shredded Muenster
· ½ cup shredded mild cheddar
· ½ cup shredded sharp cheddar
· ½ cup shredded Monterey jack
· 2 cups half and half
· 1 cup (8 oz) Velveeta, cubed
· 2 large eggs, lightly beaten
· ¼ tsp seasoned salt
· 1/8 tsp pepper

Preheat oven to 350 degrees. Lightly butter a deep 2-½ quart casserole dish. Bring a large pot of salted water to a boil over high heat. Add the oil, then the elbow macaroni and cook until the macaroni is just tender, about 7 minutes. Do not overcook. Drain well. Return to pot. In a small saucepan, melt 8 tbsp butter. Stir into the macaroni. In a large bowl, mix the cheeses. To the macaroni, add half and half, 1-½ cups of cheese, Velveeta and eggs. Season with salt and pepper. Transfer to casserole. Sprinkle rest of cheese and dot with remaining butter. Bake until it’s bubbling around the edges, about 35 minutes.


Zucchini and Tomato Gratin
recipe courtesy of Pinch My Salt

2 large zucchini, cut into 1/2″ slices
1 medium yellow squash, cut into 1/2″ slices
3 small tomatoes, cut into wedges*
1 garlic clove, crushed
3 tablespoons extra virgin olive oil
2 tablespoons Tabasco green pepper sauce**
1 tablespoon fresh chopped basil***
1 t. salt
1/4 - 1/2 cup fresh grated parmesan

1. Preheat oven to 425 degrees
2. In a large bowl, toss together all ingredients except the parmesan cheese.
3. Pour zucchini mixture into a medium sized casserole dish, top with grated parmesan cheese
4. Bake, uncovered, in the preheated 425 degree oven for 30 minutes, or until zucchini is tender.
5. Serve warm, at room temperature, or cold.

Recipe Notes: *Use whatever type of tomatoes you would like. Even large cherry tomatoes, halved, would be great in this dish (You would probably use 8-10). **It is important that you use the green Tabasco sauce rather than the other kinds, it adds a wonderful flavor! ***You may substitute 1 teaspoon dried basil for the fresh if necessary.

Spinach Manicotti ,Divine Breadsticks and a surprise treat for me

Tonight for dinner I tortured two of my kids again and had something with ricotta in it.  I couldn't help it, I saw this recipe in December's Everyday Food and have been wanting to make it ever since.  We all loved it (except the two kids with bad taste).  It was quick, easy and I loved that no one had anything bad to say about the spinach!!  I made the regretfully named Divine Breadsticks to go with.  Please look past the stupid name and try them - they are so easy and yummy.  I started the breadsticks at 5, started the manicotti while they were rising and put breadsticks in the oven with the manicotti for the last 20 minutes.  We were eating by 6:30.  Which is early for us.  I don't understand why, but ever since we moved to Utah I've been serving dinner at 7ish.  I used to have it ready by 5 or 6.   Anyhoo, I digress.  There was some excitement during tonight's meal.  All of a sudden one of the boys started screaming.  I immediately thought "Great.  He noticed the spinach."  which in retrospect was ridiculous because he was SCREAMING.  Even spinach wouldn't get a kid to scream like that.  He triumphantly pumped his fist up holding out a bloody tooth to me.  You know, kiddo, I'm excited that you finally got that stubborn tooth out after a month of it being loose, but come on!!  You gave me a bloody tooth at dinner.  Really?  We moms really live fancy lives don't we?




Spinach Manicotti in Creamy Tomato Sauce
Recipe from Everyday Food


Ingredients:

8 manicotti shells
1 tsp. olive oil
1 container (15 oz.) part skim ricotta cheese
1 cup finely grated Parmesan cheese
1 tsp. finely grated lemon zest
1 pkg. (10 oz.) frozen spinach, thawed and squeezed dry
2 cups prepared marinara sauce
1/4 tsp. dried oregano
2 tbsp. heavy cream


Directions:

Preheat oven to 375 degrees.  In a large pot of boiling salted water, cook pasta shells according to package instructions.  Drain well and arrange in a single layer on an oiled rimmed baking sheet.  Meanwhile, in a medium bowl, combine ricotta, 1/2 cup Parmesan, and lemon zest.  Stir in spinach and season filling to taste with salt and pepper.
Transfer filling to a large zip top plastic bag so filling is in one corner.  With scissors, snip a 3/4 inch opening in corner.  Pipe filling into both ends of each pasta shell.  Arrange stuffed shells in an 8 inch square glass baking dish.
In a medium bowl, whisk together marinara sauce, oregano, and cream.  Pour sauce evenly over stuffed shells and top with 1/2 cup Parmesan.   Bake until sauce in center of dish is bubbling and Parmesan is browned in spots, about 30 minutes.  Let sit 5 minutes before serving.



Divine Breadsticks
Recipe from Tasty Kitchen


Ingredients:

1-½ cup Warm Water
1 Tablespoon Instant Yeast
2 Tablespoons Sugar
3-½ cups Flour
½ teaspoons Salt
3 Tablespoons Butter, For Melting In The Pan

Directions:

Mix all ingredients (except melted butter) in a large bowl or electric mixer and knead for three minutes. Let the dough rest for 10 minutes.
Heat oven to 375 degrees. Spread melted butter onto an 11×17-inch baking sheet. Roll out the breadstick dough about 1/4 to 1/2-inch thick and cut into strips with a pizza cutter. Twist slightly if desired and place about 1/2-inch apart on the baking sheet. Sprinkle with garlic salt, herbs of choice (I vary this depending on my mood, but it usually consists of rosemary, basil, or thyme in some form and crushed finely) and Parmesan cheese. Cover with greased plastic wrap and let rise for 30 minutes.
Bake for 15-20 minutes at 375 degrees until golden brown.