Soup and Cheesy breadsticks

We have had a lot of company lately and I love it. We recently moved to be in the middle of both families for that reason. We love company. My dream is to open up a bread and breakfast one day. I just love to have people visit and I love to serve them delicious food.

One of the easiest ways to feed all the company for me is have soup and breadsticks.


Check out these babies I made today. I'm so excited about them! They taste just like the breadsticks from the Pizza Factory. The secret is the dill sprinkled on top. You could use your own homemade freezer bread dough or rolls for this recipe. These refrigerated bread sticks are freezable as well, so you can stock up if you prefer them. To defrost, set them in your refrigerator over night or on the counter for an hour or two.

Cheesy Pull-a-Parts

Makes 24 breadsticks

4 tubes (11 ounces each) refrigerated breadsticks (24 breadsticks)

3–4 cups grated mozzarella cheese

1/2 cup olive oil

1/2 cup garlic salt

1 tablespoon dried dill

2 teaspoons salt

Pizza sauce or ranch dressing (or both)

Preheat oven to 375 Degrees. Unroll the breadstick dough and separate breadsticks leaving pairs of breadsticks together. Spinkle 2 tablespoons of shredded cheese in the center of each pair of breadsticks and sprinkle with garlic salt. For each pair, fold breadsticks together lengthwise and pinch the edges to seal. Twist the stuffed breadsticks 3 times and place 1 inch apart on a ungreased nonstick baking sheet. Bake 15 to 20 minutes or until golden brown and cool for 5 minutes before serving. Brush the tops with olive oil and sprinkle on salt, dill and more garlic powder. Serve with warm pizza sauce or ranch dressing. Pizza sauce: Yield: 1 cup 1 (8 oz) can tomato sauce 1 teaspoon garlic 1 tablespoon oregano Stir sauce together with garlic and oregano and warm.

Make this Cheesy Hamburger Soup to go with the bread sticks. This freezes well and has an amazing flavor. I need to make more today to feed a large group of family that is coming to visit tomorrow night.

Cheesy Hamburger Soup

Makes 8 to 10 servings

1 pound browned ground beef (diced ham or shredded chicken)

1 cup onion, diced

1 cup celery, diced

3 cups water

3 cubes beef bouillon

4 cups diced potatoes

2 large carrots, shredded

4 tablespoons butter, melted

¼ cup flour

2 cups shredded cheese (I like the Colby and mozzarella cheese mixed)

1½ cups milk

1 teaspoon dried basil

1 teaspoon dried parsley flakes

salt and pepper to taste

Sauté the onion and celery with 1 tablespoon of olive oil in a large pot until the onions have softened. Add browned ground beef, water, and beef bouillon cubes. Bring water to a boil. Add potatoes and carrots and boil for 10 minutes.

In a small saucepan, stir together butter and flour. Mix until smooth and add milk. Stir until thickened and add 2 cups shredded cheese. Mix together until melted. Pour the cheese mixture into the large pot of boiling water with vegetables. Add basil and parsley, then warm up. Salt and pepper to taste.

Serve warm or freeze when the soup has cooled. Pour the soup into double layer zip-top bags, then label and freeze flat.

To serve: simply defrost soup on the microwave on high until it is warmed all the way through.