October 10, 2012

Better-than-Olive-Garden's Breadsticks

Guess what!! I've finally made it; I am officially a REAL blogger!! I got my first spam comment!!

Of course, it was nonsense, and I deleted it. But someone thought me important enough to leave it! I'm sure this will get old fast, but at the moment, I just think it's hilarious. And why is it that spam comments never make sense? Wouldn't they work better if you had some earthly idea what they were talking about, and actually went to the site? Silly spammers.

Second triumph of the day: WE MADE IT!!!! We have fed ourselves, AND the missionaries, for a ridiculously low amount of money for the past week. We managed to squeak by, no-one the wiser, and for the first time in our lives, will NOT have to borrow money from my parents to complete a move!! I am ecstatic. You have no idea. And there is enough that I can buy The Piano Guys new album, which I have been craving. Hooray Piano Guys!! I love them. Soooo, so much. Their newest song, a cover of Titanium by David Guetta, is kinda my new "soundtrack for life." I shall listen to it dozens of times today. Recipe time!! :) I've been seeing Olive Garden breadstick copycat recipes all over the place, and while I will concur they are very yummy, I would rather have one of my Mom's breadsticks any day. And unlike Olive Garden's, these are better as leftovers. So there!!

Mom's Breadsticks
Printable Recipe

1 Tb yeast
1 1/2 cups warm water
1 Tb honey
1 tsp salt
4 cups flour

6 Tb melted butter
seasoned salt
parmesan cheese

Mix yeast, water, honey, salt, and flour. Dump onto floured surface and knead, about 5 minutes, until the dough is smooth and elastic. Roll out into a lager rectangle, about 18x12 inches. (exact measurements are not important :)
With a sharp knife or pizza cutter, slice into long strips, about 1/2-1 inch wide.
Fold each strip in half, and twist.

Place on greased cookie sheet. Let rise 10-30 minutes. Preheat oven to 400 degrees. Brush breadsticks with melted butter, season lightly with seasoned salt, and generously with parmesan cheese.

Bake 15-20 minutes, until golden brown. Serve warm.
These will bake up fluffy and just a bit chewy, lightly salty, with LOTS of parmesan cheese. And this is one of the few times I recommend that powdered shaker stuff instead of freshly grated.
SO good with pasta, SO good as leftovers. I usually just have a few for lunch the next day. My family loves them. I hope you give them a try!! (Thanks, Mom :)


  1. You are making it VERY hard to stick to my No-wheat-paleo-mutant Diet, sis! *glares*

  2. Is there ANY way you can Fed-Ex these little buggers to the backside of nowhere in time for my dinner?? I think I just drooled on the keyboard. I really did.

    Also, I love that album! Your mom got me hooked...

  3. Those look fabulous April! I think my mom's recipes are the best ones too. How can they not be? Love you! xxoo

  4. What an honor! I made some tweaks to the recipe, but the first time I had these was at the table of Irene. Mark and I had dinner with her and Paul before we were married. It was at Wymount terrace, of all places! We had homemade cream of chicken soup. I have several recipes from Irene that have stood the test of time.

    1. Yes Mother, you have the best breadsticks ever :)

  5. MMMMMM! Your recipes look amazing! I'll have to make something if I ever find time to grocery shop...

    It's funny because I got my first spam comment too. I'm a littler nervous about it especially since when I look at my stats there are, shall we say, some nasty sites that pop up as referring sites...not good. SOOO, I want to send this blog post your way because it's a good thing to keep in mind:


    Hope your weekend is splendid!

  6. April, these look wonderful and sinful.... I try not to eat too much bread. Cheers

  7. Yum. Yum. Yum. I go to Olive Garden just for the breadsticks. Now to make them at home! Well, it just might not be to great on my waist. :)

    1. Amen, I could go to Olive Garden just for the breadsticks and salad! But if I do say so myself, these are even better :) but my mom truly gets the credit! Thanks for stopping by, Nat!


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