Saturday, December 18, 2010

Cinnabon Cinnamon Rolls


  • 1 pkg dry yeast
  • 1 cup warm milk
  • 1/2 cup granulated sugar
  • 1/3 cup margarine
  • 1 tsp salt
  • 2 eggs
  • 4 cups flour
  • 1 cup packed brown sugar *
  • 2 1/2 Tb cinnamon
  • 1/3 cup margarine, softened
  • 8 Tb margarine
  • 1 1/2 cup powdered sugar
  • 1/4 cup cream cheese
  • 1/2 tsp vanilla
  • 1/8 tsp salt
  1. For the rolls, dissolve the yeast in the warm milk in a large bowl.
  2. Add sugar, margarine salt, eggs, and flour, mix well.
  3. Knead the dough into a large ball, using your hands dusted lightly with flour.
  4. Put in a bowl, cover and let rise in a warm place about 1 hour or until the dough has doubled in size.
  5. Roll the dough out on a lightly floured surface, until it is approx 21 inches long by 16 inches wide.
  6. It should be approx 1/4 thick.
  7. Preheat oven to 400 degrees.
  8. To make filling, combine the brown sugar and cinnamon in a bowl.
  9. Spread the softened margarine over the surface of the dough, then sprinkle the brown sugar and cinnamon evenly over the surface.
  10. Working carefully, from the long edge, roll the dough down to the bottom edge.
  11. Cut the dough into 1 3/4 inch slices, and place in a lightly greased baking pan.
  12. Bake for 10 minutes or until light golden brown.
  13. While the rolls are baking combine the icing ingredients.
  14. Beat well with an electric mixer until fluffy.
  15. When the rolls are done, spread generously with icing.

* I substituted white sugar for brown sugar.

Tuesday, December 14, 2010

Mother-in-law's No-fail Oil Pie Crust

  • 2 cups flour
  • 1 tsp salt
  • 1/2 cup oil
  • 1/4 cup cold water
  1. Mix together in mixing bowl with a fork until just blended. Use wax paper on a counter (sprinkle a few drops of cold water on the counter top to help hold the wax paper in place) Place another piece of wax paper on top of your ball of pie crust dough (should still be a bit crumbly...the crumbles will all roll in fine!). Roll out to desired thickness. Pick up rolled out crust and lay over your pie dish (wax paper side up). Peel off wax paper carefully. Makes enough for one double-crust pie.

Eggnog Cranberry White Chocolate Muffins

  • 2 1/4 cup flour
  • 1 Tbsp baking powder
  • 1/4 tsp salt
  • 1 cup plus 2 Tbsp granulated sugar, divided
  • 2 large eggs
  • 3/4 cup eggnog
  • 5 1/3 Tbsp unsalted butter, melted (I used salted!)
  • 1 tsp almond extract (I used 1/4 tsp b/c we don't like too much almond flavoring!)
  • 1 1/2 cup coarsely chopped cranberries
  • 1 cup white chocolate chips
Streusel Topping:
  • 1/2 cup sugar
  • 1/2 cup flour
  • 1/2 tsp cinnamon
  • 4 Tbsp butter, slightly softened
  • 1/2 cup chopped pecans (optional)

Preheat oven to 400*. Line 14-16 muffin cups with paper liners and grease.

In a bowl, add flour, baking powder and salt and stir to combine. In a larger bowl, add 1 cup of sugar, eggs, eggnog, melted butter and almond extract. Stir until well combined. Add in the dry ingredients just until incorporated. Do not overmix.

Chop the cranberries. Toss them with the remaining 2 Tbsp sugar and fold into batter along with the white chocolate chips. Fill the prepared muffin liners 2/3 full.

Streusel topping:

Combine sugar, flour, cinnamon and butter. Cut the butter into the dry ingredients until a coarse, crumbly mixture forms. Add nuts if using. Sprinkle the mixture on top of the muffin batter. Bake for about 18-22 minutes or until a toothpick inserted near the center comes out clean. Let cool in the pan for 5-10 minutes, then transfer to a wire rack and let cool completely.

This delicious recipe was found here. We all loved these. Not being huge eggnog fans, but yet having to have a couple sips every holiday season, this was the perfect way to use up the rest of the eggnog!! Kids & I loved them (and I'm not a huge white chocolate fan), my husband thought maybe a few less white chocolate chips.

Thursday, December 2, 2010

Banana Bread with Chocolate and Crystallized Ginger

This is an awesome recipe from the book, A Homemade Life. This is a great read if you enjoy recipes and the memories they can have!

  • 6 Tbsp unsalted butter (I used salted just fine!)
  • 2 cups flour
  • 3/4 cup sugar
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup mini chocolate chips
  • 1/3 cup finely chopped crystallized ginger
  • 2 large eggs
  • 1 1/2 cups mashed bananas (from about 3 lg ripe bananas)
  • 1/4 cup well-stirred whole-milk yogurt (I use my low-fat homemade yogurt just fine!)
  • 1 tsp vanilla extract

  1. Preheat oven to 350*. Grease a standard size loaf pan with cooking spray or butter.
  2. In a small bowl, microwave butter until just melted. Set aside to cool slightly.
  3. In a large bowl, whisk together the flour, sugar, baking soda, and salt. Add the chocolate chips and ginger and whisk well to combine. Set aside.
  4. In a medium bowl, lightly beat the eggs with a fork. Add the mashed banana, yogurt, melted butter and vanilla and stir to mix well. Pour the banana mixture into the dry ingredients and stir gently, scraping down sides as needed, until just combined. Do not overmix. The batter will be thick and somewhat lumpy. Pour into prepared pan and smooth the top.
  5. Bake until a deep shade of golden brown and a toothpick inserted near the center comes out clean, about 50 min to 1 hour.
  6. Cool on wire rack for 5 minutes. Then tip out onto a cooling rack to cool.

Monday, November 29, 2010

Chocolate Chip Cake

  • 1 yellow cake mix (18.25 oz)
  • 1 vanilla pudding mix (3.4 oz)
  • 1 cup milk
  • 1 cup vegetable oil
  • 4 eggs
  • 1 cup mini chocolate chips
  • 5 Tbsp german chocolate sweet chocolate, grated, divided
  • 2 Tbsp conf. sugar

1. Combine cake and pudding mixes, milk and oil and eggs. Beat on low speed until moistened. Beat at medium speed for 2 minutes. Stir in chocolate chips and 3 Tbsp grated chocolate. Pour into greased and floured 10" fluted tube pan or bundt pan. Bake at 350* for 55-65 minutes or until toothpick inserted near center comes out clean. Cool for 10 min before removing from pan. to a wire rack to cool completely. Dust top of cake with confectioner's sugar and sprinkle on grated chocolate.

Rainbow Cupcakes

  • 1 pkg (18.25 oz) white cake mix
  • food coloring
  • cupcake baking cups
  1. Prepare your favorite white cake mix, then divide the batter evenly among six small bowls. Following the chart below, dye each bowl of batter a rainbow color.
  2. Line 16 muffin pan wells with baking cups. Evenly distribute the purple batter among the cups, then the blue, and so on, following the order shown. As you go, gently spread each layer of batter with the back of a spoon to cover the color underneath.
  3. Bake the cupcakes according to your recipe directions. Before serving, remove the paper wrapping, and if you like, top each cupcake with a whipped-cream cloud.

Purple 9 red and 6 blue drops
Blue 12 drops
Green 12 drops
Yellow 12 drops
Orange 12 yellow and 4 red drops
Red 18 drops

Pumpkin Pie Biscotti


  • 3-1/2 cups all-purpose flour
  • 1-1/2 cups firmly packed brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1/2 cup mashed canned pumpkin
  • 2 large eggs, lightly beaten
  • 1 tablespoon vanilla extract
  • 2 tablespoons butter or margarine
  • 1-1/4 cup macadamia nuts, coarsely chopped

  1. Preheat oven to 350 F.
  2. Combine flour, brown sugar, baking powder, salt, and pumpkin pie spice in a large bowl; stir well. In another bowl, combine pumpkin, eggs, and vanilla, stirring well with a wire whisk.
  3. Slowly add pumpkin mixture to flour mixture, stirring until dry ingredients are moistened. (Mixture will be very crumbly; it will gradually become moist after stirring.)
  4. Melt butter in a large skillet over medium heat; add macadamia nuts. Cook, stirring constantly, until nuts are browned. Remove from heat and cool completely. Knead or gently stir cooled nuts into dough.
  5. Place dough on a lightly floured surface and divide into 4 portions. Lightly flour hands and shape each portion into a 1 x 15" long log. Place logs 3" apart on lightly greased cookie sheets.
  6. Bake for 23 minutes; cool logs 15 minutes. Reduce oven temperature to 300. Cut each log diagonally into 1/2" slices using a serrated knife. Place slices on ungreased cookie sheets. Bake for 15 minutes.
  7. Cool completely on wire racks.

Tuesday, October 19, 2010


(Taste of Homes recipe)
  • 1-1/4 c. flour
  • 2 tsp. sugar
  • 1-1/2 tsp. baking powder
  • 2/3 c. milk
  • 3 Tbs. butter, melted
  • 2 tsp. sesame seeds
  1. In small bowl combine dry ingredients.  Gradually add milk and stir to form a soft dough.
  2. Turn onto a floured surface, knead 3-4 times.
  3. Roll into a 10x5x1/2" rectangle; cut into 12 breadsticks
  4. Place butter in 9x13 pan.  Place breadsticks in the butter and turn to coat.  Sprinkle with sesame seeds (I didn't have them on hand).
  5. Bake at 450* for 14-18 minutes, until golden brown.

Thursday, September 30, 2010

3 Cheese Italian Garllic Bread

  • three-cheese italian garlic bread
  • 1 loaf fresh french bread
  • 1/2 cup butter, softened to spreading consistency
  • 1/2 tsp garlic powder
  • 1/4 tsp italian seasoning
  • 8 slices provolone cheese
  • 1 1/4 cup shredded mozzarella
  • kraft parmesan cheese
  • marinara sauce for dipping

(I'm posting this recipe for Lindsay B.  It's her recipe; measurements are approx.  Use to your liking)

  1. slice ends off french bread; discard.
  2. cut loaf into 16 slices.
  3. in small bowl, mix butter, garlic and seasoning until well blended.
  4. spread onto both sides of bread slices.
  5. on non-stick skillet over medium heat, grill each slice of bread.
  6. when grilling second side, place about 1 tsp of shredded mozzarella on the already-grilled side, top with 1/2 slice of provolone.
  7. place grilled bread on baking sheet, sprinkle with parmesan and additional seasoning (optional). place under broiler for 2-3 minutes or until provolone is melted and slightly bubbly.
  8. remove and serve with marinara sauce.

Monday, July 19, 2010

The Best Zucchini Bread

  • 2 cups all-purpose flour
  • 1 cup wheat flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 3 eggs
  • 1/2 cup oil
  • 1/2 cup applesauce
  • 1 cup white sugar
  • 1 cup brown sugar
  • 3 tsp vanilla extract
  • 2 cups grated zucchini
  • 1 cup chopped walnuts (opt)
  1. Grease two 8x4" pans. Preheat oven to 325*.
  2. Sift flours, salt, baking powder, soda, cinnamon and nutmeg together.
  3. Beat eggs, oil, applesauce, vanilla and sugars together. Add sifted ingredients to the creamed mixture and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
  4. Bake for 50-60 minutes, or until toothpick comes out clean. Cool in pan on rack for 20 minutes. Remove the bread from the pan and completely cool.

Wednesday, July 14, 2010

Campfire Cherry Pie

  • 1 Iron campfire sandwich maker or as many as needed.
  • Cherry Pie Filling in the Can, more than one can may be needed.
  • White Bread as many loafs or slices needed for eaters.
  • Butter
  1. Butter two pieces of bread on the outside only. 
  2. Place first piece of bread in iron maker with butter side down. 
  3. Then place about 2 spoonfuls or amount satisfying to you of cherry filling on bread. 
  4. Then place the other piece of bread on the cherry filling with butter on top. 
  5. Close the iron sandwich maker and roast over an open fire, flipping sides while checking the cherry pie.
  6. When both outer sides of the bread are toasted, your cherry pie is complete and ready for removal. Sprinkle some powdered sugar on top and ENJOY!

Honey Soy Baked Chicken

  • 3 tablespoons olive oil
  • 3 tablespoons soy sauce
  • 5 tablespoons honey
  • 4 cloves of garlic; minced (or substitute 1/2 teaspoon garlic powder)
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon fresh ground pepper
  • 3 pounds (approximately) chicken thighs (or preferred chicken meat)
  • salt and pepper to taste
  1. Preheat oven to 425°F.
  2. Mix first 6 ingredients together in a large plastic zip-top storage bag. Add salt and pepper to taste. Add the chicken to plastic bag making sure to coat each piece.
  3. Place chicken in baking dish along with sauce/marinade or leave in large plastic bag to marinate in the refrigerator.
  4. When ready to cook, in a baking dish, bake chicken in a 425° oven for 25 minutes with the skin side up. Turn the chicken and cook another 15 minutes. Then turn the chicken again to skin side up and finish cooking for another 10 minutes to crisp up the skin. Cook until internal temperature of chicken reads 165°F.

We love this recipe!

    Cherry Chocolate Ice Cream Floats

    • 1 cup water
    • 3/4 cup sugar
    • 2 cups carbonated water, chilled
    • 3 tablespoons maraschino cherry juice
    • Chocolate syrup
    • 14 scoops chocolate ice cream
    • Whipped cream in a can
    • 7 maraschino cherries
    1. In a large saucepan, bring water and sugar to a boil. Reduce heat; simmer for 5 minutes. Cool. Stir in carbonated water and cherry juice.
    2. Drizzle chocolate syrup in each of seven chilled glasses. Place two scoops of ice cream in each glass. Pour carbonated water mixture over ice cream; top each with whipped cream and a cherry. Serve immediately. Yield: 7 servings.

    Tuesday, June 15, 2010

    Strawberry Butter

    • 1/2 cup butter
    • 1/4 cup confectioners sugar
    • 1/4 cup strawberry or favorite fruit preserves (I used fresh chopped strawberries)
    1. In a small bowl, combine butter, sugar and preserves.
    2. Using an electric mixer, beat at medium speed until fluffy.
    3. Store in container with tight-fitting lid in refrigerator up to two weeks. Makes 3/4 cup.

    Pizza Rollers

    • 1 pkg (10 oz) refrigerated pizza dough
    • 1/2 cup pizza sauce
    • 18 sliced pepperoni
    • 6 sticks mozzarella cheese
    1. Preheat oven to 425*. Coat baking sheet with nonstick cooking spray.
    2. Roll out pizza dough on baking sheet to form 9x12 inch rectangle. Cut pizza dough into 6 (4.5x4 inch) rectangles. Spread about 1 tbsp sauce over center third of each rectangle. Top with 3 slices pepperoni and stick of mozzarella cheese. Bring ends of dough together over cheese, pinching to seal. Place, seam side down, on prepared baking sheet.
    3. Bake in center of oven 10 minutes or until golden brown.

    Tuesday, June 8, 2010

    Purple Cows

    • 3 cups frozen vanilla yogurt
    • 1 cup milk
    • 1/2 cup thawed frozen grape juice concentrate (undiluted)
    • 1 1/2 tsp lemon juice
    1. Blend together ingredients in a blender.
    2. Enjoy!

    Tuesday, May 18, 2010

    Creamy Turkey with Noodles

    • 1/2 lb. egg noodles
    • 2.5 cups turkey, cooked and cubed
    • 1 can cream of mushroom soup
    • 1/2 - 1 can of milk (empty soup can)
    • salt and pepper to taste
    1. Cook noodles according to package. Combine noodles, turkey, soup, milk, salt and pepper.
    2. Place in 7x11" pan. Cover and cook at 350* for 30-35 minutes. Uncover last 5-10 minutes.
    *I didn't really measure, I just dumped, so I'm guessing on the turkey and noodles amount.

    Sunday, May 2, 2010

    Easy Apple Turnovers

    • 1 package frozen Puff Pastry, thawed
    • 1 can Apple Pie Filling
    • 3 TB butter, melted
    • 2 TB sugar
    • 1/4 tsp cinnamon
    1. On a lightly floured surface, roll out each pastry sheet. Cut each into four squares.
    2. Spoon 1/4 cup apple pie filling into the center of each square; fold diagonally in half and press edges to seal. Place on a greased baking sheet.
    3. In a small bowl, combine the butter, sugar and cinnamon; brush over pastry. Bake at 400° for 12-16 minutes or until golden brown.

    Monday, March 22, 2010

    Pizza Pockets

    (photo courtesy of Mckmama)

    • premade pie crust
    • spaghetti sauce
    • fresh mozzarella cheese
    • pepperoni
    • egg white
    1. Preheat oven to 350*.
    2. Spread some pie crusts out. Use a platter or cookie sheet or cutting board if you want.
    3. Use a pizza cutter to divide the crusts into six parts each.
    4. Spread a little spaghetti sauce on each piece.
    5. Put a hunk of fresh mozzarella cheese on half of the pieces.
    6. Put some pepperoni on the other halves.
    7. Lay the halves on top of each other.
    8. Fold over the edges to make little pockets. Vent the tops with a knife. Coat each with a little bit of egg white.
    9. Bake at 350 until golden brown.

    Thursday, February 18, 2010

    White Chocolate Chip and Cranberry Cookies


    • 2 1/4 cups all-purpose flour
    • 1 teaspoon baking soda
    • 1 teaspoon salt
    • 1 cup (2 sticks) butter, softened
    • 3/4 cup granulated sugar
    • 3/4 cup packed brown sugar
    • 1 teaspoon vanilla extract
    • 2 large eggs
    • 1 cup white chocolate chips
    • 1 cup dried cranberries

    1. PREHEAT oven to 375° F.
    2. COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and cranberries. Drop by rounded tablespoon onto ungreased baking sheets.
    3. BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

    Friday, February 12, 2010

    Easy Pralines

    •24 graham cracker squares
    •1/2 cup light brown sugar, packed
    •1/2 cup butter or margarine
    •1/2 teaspoon vanilla extract
    •1/2 cup pecans, chopped

    Heat oven to 350°. Arrange graham crackers in single layer in ungreased 15x10x1-inch jelly roll pan. Heat brown sugar and margarine to boiling; boil and stir for 1 minute. Remove from heat; stir in vanilla. Pour over graham crackers, spreading evenly; sprinkle with pecans. Bake until bubbly, about 8 to 10 minutes. Cool slightly and cut into squares.

    Monday, February 1, 2010

    Cheeseburger Pasta

    • 1 lb. ground beef
    • 1 can (10 3/4 oz) Campbell's Cheddar Cheese Soup *
    • 1 can (10 1/2 oz) Campbell's Beef Broth
    • 1 1/2 cups water
    • 1/2 cup ketchup
    • 2 cups uncooked medium shell pasta
    1. Cook beef in skillet until browned. Pour off fat.
    2. Add soup, broth, water, ketchup and pasta. Heat to a boil. Cook over medium heat 10 minutes or until done, stirring often.

    *Homemade Cheddar Cheese Soup
    3 tablespoons butter
    3 tablespoons flour
    1/2 teaspoon salt
    1/8 teaspoon ground black or white pepper
    1 1/2 cups milk
    1 cup grated sharp Cheddar or smoky flavor Cheddar cheese

    Melt butter; remove from heat. Stir in flour and seasonings. Gradually add milk, stirring until well mixed. Cook over low heat, stirring constantly, until thickened and smooth. Cook for 5 minutes longer; add cheese. Stir until smooth and well blended.