Alysa Peterson

Lasagna Soup

Parmesan Breadsticks

Salted Caramel Cheesecake Cupcakes

Parmesan Breadsticks

Rhodes Rolls

1/4 cup butter

1/4 cup Parmesan cheese (Kraft powdery kind)

Garlic Salt

Thaw the dough in the fridge overnight. It's best when it is still cold, but completely thawed. Place cheese onto separate plate. Roll out bread on a floured surface and slice into little strips. Melt the butter in the microwave. Place the melted butter in a dish for dipping. With a cold stick of butter, butter the pan before you begin. Add the garlic salt to the melted butter and mix it in with a fork. Roll each breadstick in the butter. Next roll each buttered breadstick in the parmesan cheese. Place breadstick on baking sheet in 2 rows of twelve each. Give the breadsticks a little twist before laying them down on the pan. Cover with plastic wrap. Let rise until double in size. Remove wrap and bake at 350 degrees for 15-20 minutes or until golden brown.

Lasagna Soup

Soup:

1 lb. lean ground beef

1 cup diced onion

3 garlic cloves, minced

2 (14.5 oz.) cans diced tomatoes, undrained

1 (8 oz.) can tomato sauce

1/4 cup tomato paste

4 cups (32 oz.) low sodium beef broth

2 teaspoons Italian seasoning 

6 uncooked lasagna noodles, broken into 1 1/2 inch pieces

Cheese Topping:

8 oz (1 cup) BelGioioso ricotta cheese

1/2 cup grated Parmesan cheese

1/4 teaspoon salt

1. In a large Dutch oven or saucepan, brown beef and onion over medium-high heat. Add the garlic and cook for about 30-60 seconds. Drain.

2. Stir in the diced tomatoes, tomato sauce, tomato paste, beef broth, and Italian seasonings. Bring mixture to a boil and stir in lasagna pieces. Reduce heat slightly and cook for about 10 minutes or until noodles are tender. Season with salt and pepper to taste.

3. For the Cheese Topping: In a small bowl, mix together the ricotta, parmesan, and salt.

4. To serve, spoon soup in a bowl and top with a dollop of the cheese mixture. Garnish with chopped parsley or basil if desired. To eat, stir in cheese mixtures and enjoy!

Salted Caramel Cheesecake Cupcakes

Cheesecake:

1/2 cup finely crushed graham crackers

2 1/4 teaspoon granulated sugar

1 3/4 tablespoon salted butter, melted

1 (8 oz) package cream cheese

3/8 cup (6 tablespoon) cups granulated sugar

2 1/4 teaspoon all-purpose flour

1 egg

1/8 cup (2 tablespoon) sour cream

1/8 cup (2 tablespoon) heavy cream

Preheat oven to 350 degrees. In a mixing bowl, whisk together crushed graham crackers with 2 1/4 teaspoon granulated sugar. Pour in melted butter and stir mixture until evenly coated. Divide graham cracker among 6 paper lined muffin cups. Press mixture into an even layer. Bake in the preheated oven 5 minutes. Remove from oven and allow to cool while preparing filling.

In a small mixing bowl, whisk together 3/8 cup granulated sugar and all-purpose flour until well blended. Add softened cream cheese to a separate mixing bowl and pour sugar mixture over top. Blend mixture on low speed until smooth. Mix in eggs one at a time and blend on low speed, while scraping sides and bottom of the bowl and mixing just until combined after each addition. Add vanilla, sour cream, and heavy cream and mix just until combined. Tap mixing bowl against counter top about 30 times to release some of the air bubbles. Divide mixture among muffin cups filling each cup nearly full. Bake in preheated oven 18-23 minutes, centers should still jiggle slightly, don't overbake (if they begin to crack they are starting to become overbaked). Remove from oven and allow to cool 1 hour. Cover loosely with plastic wrap and transfer to refrigerator and chill 2 hours. Serve chilled with a spoonful of Sated Caramel Sauce (added just before serving).

Salted Caramel Sauce:

3/8 cup (6 tablespoon) granulated sugar

2 tablespoon + 1 1/2 teaspoon water

1 1/2 tablespoon salted butter 

3 tablespoon heavy cream

Maldon or course salt for sprinkling

Gather all of your ingredients and have them nearby ready to add to the mixture as needed. In a heavy-bottomed saucepan, heat sugar and water over moderately high heat, whisking constantly to dissolve sugar. Once mixture reaches a boil, stop whisking and allow mixture to boil until it reaches a dark amber color, carefully SWIRLING pan occasionally. Once mixture reaches a dark amber color, immediately add butter and whisk until butter has melted then immediately remove from heat. Wait 3 seconds then carefully pour in cream and immediately whisk to combine (it will bubble vigorously). Whisk until mixture is smooth. Allow caramel to cool several minutes then pour into a glass jar to cool. Sprinkle lightly with sea salt after spooning caramel over cheesecakes.