Garlic Butter and Herb Twists

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During the holidays our family gathered together for one last meal before everyone parted ways after an amazing weekend. My sister in law made these amazing buttery garlic twists and we all loved them so much, she decided to whip up another batch! I couldn’t believe how fast they came together!

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•Garlic Twists•

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1. Preheat oven to 375.

2. Combine in mixer:

-2 Cups hot water

-2 Tbsp instant yeast

-2 Tbsp sugar

3. Let sit for 5-10 minutes.

4. Add:

-1 tsp salt

-Flour (Mix in flour until dough isn’t sticking to the sides anymore)

5. Let dough sit for 10 minutes to rise. (Put 1/2 stick butter in cookie sheet to melt in oven while dough is rising.)

6.Roll dough out and form (I like to make twists). Lay them out on buttered cookie sheet.

7. Let rise for 10 minutes sitting on the stove.

8. In a small bowl combine:

-1 stick butter

-1 Tbsp garlic powder

-1 Tbsp Italian seasoning

-1 tsp salt

9. Baste risen breadsticks with butter mixture, saving half to baste again after baking.

10. Bake 15-20 minutes.

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Coat again with remaining garlic butter & ENJOY!

Lamb & Barley Stew

This is one I the best meals I've had in a long time, if not EVER!!
It feeds a TON!
And considering it feed the masses, didn't hurt the pocket either. :)

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3-4 lbs lamb roast, cut into bite sized pieces {boneless leg of lamb}

2 tsp salt 

1/2 tsp pepper

3 cups water

4 tbsp butter

2- 11 oz box of Quick Barley {Quaker. Sold near rice.}

3 tbsp olive oil 

1 large onion, diced small

3 cloves of garlic, peeled and minced

8 cups chicken broth

1 lb carrots, peeled, and cut into small pieces

3-4 celery stalks, washed, trimmed and cut into small pieces
1 tsp chicken bouillon 

1 1/2 tsp dried basil

5 whole cloves garlic, peeled 

5-6 bay leaves

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Place lamb into a pressure cooker and coat with salt and pepper. 

Add water and seal. 

Let pressure cooker rock steadily for 10 minutes. 

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While meat is cooking, melt butter in a medium pan. 

Add barely and brown over medium high heat, stirring and turning over, for 5-7 minutes. 

Dump into a large casserole dish. 

In same pan, sauté onions and 3 cloves garlic in olive oil until onions are tender. 

Mix with barley in casserole dish. 

Add chicken broth, carrots and celery. 

When meat is done, add to barely mixture, including meat drippings and liquid, basil and chicken bouillon. 

Stir well. 

Top with garlic cloves and bay leaves. 

Cover well with tinfoil and cook at 375 degrees F. for 50 minutes. Check barely and lamb for tenderness. If not done, cook 10 mins longer. 

Easter Carrot Cake with Cream Cheese Maple Frosting

2 cups flour {could use coconut flour}

2 tsp soda

2 tsp baking powder

1 tsp salt

2 tsp cinnamon

1 tsp nutmeg

1 tsp ginger

1 cup sugar 

1 cup brown sugar 

1 cup oil {vegetable, canola, or melted coconut}

1- 8 oz can crushed pineapple, lightly drained 

2 tsp vanilla

4 large eggs

3 cups peeled & grated carrots {5-6 large carrots}

1 cup pecans, chopped 

1/2 cup raisins 

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Preheat oven to 350 degrees F

Whisk flour, soda, baking powder, salt, cinnamon, nutmeg and ginger in a small bowl. 

In a large bowl, mix sugars, pineapple and oil until well blended. 

Mix in eggs, 1 at a time, and add flour mixture. Mix till well blended. 

Mix in vanilla, carrots, nuts and raisins. 

Divide equally into three 8" or two 9" pans that have been greased and floured. {I also like to put wax paper in bottoms so I know the cakes will come out clean.}

For 8" pans, bake for 30 mins. 

For 9" pans, bake for 40 mins. 

Check center with a toothpick. Done when toothpick comes out clean. 

Cool cake in pans for 15 mins then turn onto wire cooling racks. 

Cool COMPLETELY before frosting. 
{Can be made into cupcakes. Fill 2/3 full and bake 12-15 mins.}

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*Cream Cheese Maple Frosting*

2 - 8 oz pkgs cream cheese, room temperature

1 stick {1/2 cup} butter, room temperature 

1 tsp vanilla

1 tsp cinnamon

1/4 cup PURE maple syrup

3-4 cups powdered sugar

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Beat cream cheese and butter until smooth. 

Add all other ingredients and 1/2 of the powdered sugar and mix. 

Add more powdered sugar until thick enough to spread nicely. 

Mix till fluffy.

Zucchini Bread

1 cup sugar
1 cup brown sugar
3 eggs, beaten
1 cup oil
2 cups grated zucchini
3 tsp. vanilla
3 cups flour
1 tsp. salt
1 tsp. soda
3 tsp. cinnamon
1/4 tsp. BP
1/2 cup chopped nuts {optional}
1 bag chocolate chips {optional}
1/2 cup raisins or craisins {optional}
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Combine sugars, oil and egg. 
Mix until well blended.
Add zucchini and vanilla.
Sift and measure flour.
Sift together salt, soda, cinnamon and BP and stir into creamed mixture.
Add chopped nuts if desired.
Pour into greased and sugared bread pan.
Bake at 325.
1 hour for 2 large loaves.
30-40 minutes small loaves.
Bread is done when tooth pick comes out clean.

Apple Cinnamon Crockpot Oatmeal

2 peeled & diced apples {smallest you can get them}
1 tsp. cinnamon
pinch of salt
2 cups old fashioned oats {not instant}
1/4 cup brown sugar
1 tsp. vanilla
2 cups milk
2 cups water
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Place diced apple, cinnamon and salt in the bottom of the crockpot and stir together.
Sprinkle in oats, brown sugar, vanilla, milk and water.
**DO NOT STIR**
Cook on low for 3 hours.
{you can also use 2 cups of steel cup oats and cool overnight on low for 8-9 hours}
{you could also speed up this process by boiling apples in the water, then adding the rest of the ingredients and cooking on low on the stove top till oats are cooked. In this case you could use quick oats. I think I'll try this method next time.}





I like to add milk and a little brown sugar to mine before I eat it. Mmm.

Cookie Salad

I've tried a couple different versions of this recipe and this is by far the best one I've had.
VERY yummy.
My husband askes for it all the time.
That's always a plus.

1 lrg pkg vanilla instant pudding
2 cups buttermilk or heavy cream
2 lrg cans mandarin oranges or 3 small, drained
8 oz. tub cool whip
1 pkg fudge stripe cookies, crushed up into bite size pieces
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Mix vanilla pudding powder with buttermilk till thick.
Fold in mandarin oranges and cool whip.
Stir in crushed up cookies just before serving.

Cinnamon Christmas Ornaments

My kids and I made these cute and yummy smelling ornaments the other night!  They were so so easy and we all had fun decorating them.

1 cup cinnamon
2 TBSP ground cloves
2 TBSP ground nutmeg
1 cup applesauce
4 TBSP white glue {such as Elmer's}
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Mix all ingredients in a bowl until it looks like dough. 
Knead a few times to form a ball.
Sprinkle cinnamon onto the counter and roll out dough to about 1/2 inch thick.
{I had to pat it with my hand several times to keep it together}
Before baking, cut holes for hanging with a straw.  
Bake in a 200 degree oven for 2 hours. 
{Turn once 1/2 way through.}
Let cool on pan.
Decorate with puff paints, glitter or modge podge.

Cheesecake Sopapilla

This is for you Kimmy!  

Hopefully I will be posting more soon!

2 pkgs. crescent rolls

2- 8 oz. blocks cream cheese, room temp.

1 cup sugar

1 tsp. vanilla

1/4 cup butter, melted

Cinnamon & Sugar

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Roll a pkg of crescent rolls out onto a cookie sheet.

Mix cream cheese, sugar, and vanilla together until smooth and creamy.

Roll the other pkg of crescent rolls out on top of cream cheese mixture.

Drizzle with melted butter.

Sprinkle with desired amount of cinnamon and sugar.

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Bake @ 350 degrees for about 20-25 minutes. 

Cool 10-20 minutes.

{If you cover and let sit out over night, you can cut in triangle sections and eat for breakfast, kind of like a yummy danish treat!} {Great for Christmas morning!}

Oreo Cheesecake Truffles

Um, Yum!

1 package Oreo cookies
8 ounces cream cheese, softened at room temperature
2 cups semisweet chocolate chips
2 tablespoons vegetable shortening
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Crush the Oreos until finely ground.
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Transfer 3 cups of the Oreo crumbs to a bowl and add the cream cheese.
Using a spoon, press, mix and stir until the cream cheese is completely mixed into the Oreo crumbs and you have a soft, homogeneous mixture.
Using a small cookie scoop, {or the equivalent of 2 teaspoons} scoop/roll balls of the Oreo/cream cheese mixture and place on a wax paper-lined baking sheet.
Once you have scooped out all of the filling, refrigerate the baking sheet for at least 30 minutes, until firm.
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In a small bowl, microwave the chocolate chips and shortening in 15 second increments, stirring after each, until completely melted and smooth.
Working with one Oreo ball at a time, dip it into the melted chocolate, roll it around to cover completely, and then use a fork to remove it from the chocolate, letting any excess drip off.
Place the dipped truffle back on the wax paper-lined sheet.
Repeat with all truffles; once finished, return the baking sheet to the refrigerator for another 30 minutes.
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Serve the truffles, or garnish with some melted white chocolate and leftover crushed Oreos.
Store in an airtight container in the refrigerator for up to 2 weeks.
{When you crush the Oreos, use the whole cookie, cream and all.}

Eggnog Fudge

If you try this, let me know how it is!  Sounds good!

2 cups granulated sugar
½ cup unsalted butter
¾ cup eggnog
Pinch of salt
10½ ounces white chocolate, chopped
½ teaspoon freshly grated nutmeg, plus a little more for dusting the top of the fudge
One 7-ounce jar marshmallow creme
1 teaspoon rum extract
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Line an 8-inch square pan with parchment paper and let it hang over the side; set aside.
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In a heavy 3-quart saucepan, combine the sugar, butter, eggnog and salt over medium heat.
Bring to a rolling boil, stirring constantly.
Continue boiling 8 to 10 minutes, until a candy thermometer reaches 234 degrees F, stirring constantly to prevent scorching.
Remove from heat.
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Using a wooden spoon, work quickly to stir in chopped white chocolate and nutmeg until chocolate is melted and smooth.
Stir in marshmallow creme and rum extract.
Beat until well blended and then pour into prepared pan.
Sprinkle a little freshly ground nutmeg on top.
Let stand at room temperature until cooled, then refrigerate overnight until firm.
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When completely cool, cut into squares.
Store in a covered container in the refrigerator.

Soft Gingerbread Cookies

1 cup butter {2 sticks}, softened
1 cup sugar
1 cup molasses
1 egg
4 cups flour
1 teaspoon salt
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1 1/2 teaspoons ground cloves
2 teaspoons ground ginger
1 teaspoon nutmeg .
Preheat oven to 350 degrees.
In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy; about 1 minute.
Add the egg and molasses and combine.
In a separate bowl, combine flour, salt, baking powder, baking soda, cinnamon, cloves, ginger and nutmeg.
Slowly and gradually blend into the butter mixture until smooth.
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Using a cookie scoop or a spoon, scoop dough out into 1 1/2 inch rounds onto a cookie sheet lined with parchment paper.
Space cookies about 2 inches apart.
Bake for 10-11 minutes.
Let cookies cool for 10 minutes on the cookie sheet, then remove to a cooling rack to cool completely.
Makes approximately 4 dozen cookies.

The Ultimate Thanksgiving Green Beans

I didn't grow up with green bean casserole and I have never learned to like it as an adult. 
I grew up with sauteed onion and bacon in my green beans! 
As Racheal Ray would say, "Yum-O!"

1/4 cup butter
1 small onion, diced
1 lb. bacon, cut up into small pieces
4-6 small cans green beans, drained
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Melt butter in a lrg. pot.
Add bacon and cook till browned and crispy.
Add onion and cook till clear.
Once onions are clear, add in the green beans.
Simmer covered 10-15 minutes.

Lion House Rolls {Rose Shaped}

These rolls are so good.  They are a staple at the Thanksgiving dinner table at the in laws house.  I just love this rose shape for the rolls... plus it's two rolls in one and when pulled apart, perfect for putting jam or honey butter in it!
To learn how to do this pretty rose, click here.

2 cups warm water {110-115 degrees}

2/3 cup nonfat dry milk {instant}

2 Tb. dry yeast

1/4 cup sugar

2 tsp. salt

1/3 cup shortening {butter or margarine}

1 egg

5-5 1/2 cups flour, all purpose {bread flour can be used if you have it on hand}

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In the large bowl of an electric mixer, combine the water and the milk powder and stir so the milk dissolves.

Add the yeast to this mixture then the sugar, salt, shortening, egg and 2 cups of the flour.

Mix on low speed of mixer until ingredients are wet, then turn to medium speed and mix for 2 minutes.

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Stop the mixer and add 2 more cups of flour then mix on low speed until the ingredients are wet, then turn mixer on medium speed and mix for 2 minutes.

The dough will be getting stiff and you may need to remove the bowl from the mixer and mix in the remaining flour by hand.

Add approximately 1/2 cup of flour and mix again. {This can be done by hand or mixer}

The dough should be soft, not overly sticky, and not stiff.

{It is not necessary to use the entire amount of flour}

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Scrape the dough off the sides of the bowl and pour approximately on tablespoon of vegetable oil all around the sides of the bowl.

Turn the dough over in the bowl so it is covered with the oil.

{This helps prevent the dough from drying out.}

Cover with plastic and allow to rise in a warm place until double in size.

Sprinkle a cutting board or counter with flour and put the dough on the flour.

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It is now ready to roll out and cut into desired shape and size of rolls.

Place on greased {or parchment lined} baking pans.

Let rise in a warm place until the rolls are double in size {approx. 1-1 1/2 hours}.

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Bake in a 375-degree oven for 15-20 minutes or until they are browned to your satisfaction.

Brush with melted butter while hot.

Yields 2 to 2 1/2 dozen rolls.

No Bake Turtle Pumpkin Pie

You may or may not know that I don't really enjoy pie.  I don't know what it is, I grew up in a family that loves the stuff, but I just don't care for it.  I would rather stuff myself on mashed potatoes and turkey gravy.  But, I don't always cook for myself, so every year I try to find a new, unique, pie to make.  Something that I might even have a little sliver of, and something that others will LOVE.  This is the pie I am trying this year.  It actually kind of looks good, right?... especially if the pecans were candied... hmmm.  I might have to play with this recipe a bit.

1/4 cup + 2 Tbsp. caramel ice cream topping, divided
1 graham cracker pie crust
1/2 cup + 2 Tbsp. pecan pieces, divided
1 cup cold milk
2 packages {4-serving size} vanilla instant pudding
1 cup canned pumpkin {not the kind with spices added}
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground cloves
1 tub {8 ounce} whipped topping, thawed, divided
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Pour 1/4 cup caramel topping into crust; sprinkle with 1/2 cup pecans. {You can chop them or leave them whole}
Beat milk, pudding mixes, pumpkin, and spices with whisk until blended.
Gently fold in 1-1/2 cup whipped topping.
Spread into crust.
Refrigerate at least 1 hour.
Top with remaining whipped topping and 2 Tbsp. pecans.
Drizzle with remaining 2 Tbsp. caramel topping.

Homemade Applesauce

4 apples, peeled and cored {Pink Lady or something tart would be ideal}
1/2 cup brown sugar, packed
pinch salt
juice of one lemon
1/2 teaspoon cinnamon
1/4 cup water
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Cut the apples into large chunks and put them in a heavy pot over medium heat; add the brown sugar, salt, lemon juice, cinnamon and water.
Bring to a simmer and reduce heat to low.
Cook, stirring occasionally, for about 45 minutes to 1 hour, until the apples are extremely soft and mushy.
Using a potato masher or fork, mash the apples together until you have an applesauce-like consistency.
{Serves 4.}

Pumpkin Pound Cake

Yum! 

I cannot wait to try this in the next few months! 

I LOVE pumpkin chocolate chip cookies so this recipe is definitely right up my alley! 

If you try it, let me know how it goes!

1 cup sugar
1 cup brown sugar
1 cup canola oil
3 eggs
3 cups flour
2 tsp. soda
1 tsp.  cinnamon
1 tsp. nutmeg
1/2 tsp. salt
1/4 tsp. ground cloves
1 package instant vanilla pudding mix
1 can {15 ounces} pumpkin puree
Powdered sugar, for dusting
{I think that this would be REALLY good with chocolate chips in it!}
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In a large bowl, combine sugar and oil until blended.
Add eggs, one at a time, beating well after each addition.
In a separate bowl, combine flour, baking soda, cinnamon, nutmeg, salt, cloves and pudding mix; add to egg mixture alternately with pumpkin, beating well after each addition.
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Transfer to a greased bundt pan.
Bake at 350 degrees for 60-65 minutes or until toothpick inserted near the center comes out clean.
Cool for 10 minutes before inverting onto a wire rack.
Remove from pan and cool completely.
Dust with confectioners’ sugar.

Lasy Daisy Oatmeal Cake

This recipe comes from my Mother's Aunt Shirley.  I remember eating this cake on Sunday's.  It is so yummy.  I hope you enjoy it!

1 1/2 cups water
1 cup quick oats
2 eggs
1 cup white sugar
1 cup brown sugar
1/2 cup oil
1 1/3 cup flour
1 tsp. cinnamon
1/4 tsp. nutmeg
1/2 tsp. salt
1 tsp. soda
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Preheat oven to 350.
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In a med. sauce pan, bring water to a boil and stir in quick oats.
Take off heat, cover and let stand for 20 minutes.
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Meanwhile, in a large mixing bowl, beat eggs and both sugars together.
Mix in oil till creamy.
Sift together flour, cinnamon, nutmeg, salt and soda.
Set aside.
When 20 minutes are up for the oatmeal, mix it in with the egg and sugar mixture.
Then add in flour mixture a little at a time. 
Beat until well mixed.
Bake for 35 minutes.
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TOPPING
1 cup butter or margarine
1/4 cup canned milk
3/4 cup brown sugar
1 tsp. vanilla
chopped nuts {optional}
coconut {optional}
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In a sauce pan bring to boil, margarine, canned milk and brown sugar.
Boil for 1 1/2 minutes and add vanilla.
Pour over warm cake.
Sprinkle with chopped nuts and coconut if desired.

Cranberry Apple Crisp

5 cups tart apples {about 6 apples}, skinned, cored and thinly sliced
1 1/2 cups fresh or frozen cranberries
1/3 cup sugar
1/2 cup flour
1/2 cup quick oats
1/2 cup brown sugar
1 Tbsp. cinnamon
1/2 cup butter, softened at room temp.
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Preheat oven to 375.
Lightly grease a 9X9 baking dish.
Layer apples and cranberries in a pan, sprinkling with the sugar as you do.
Mix flour, brown sugar and cinnamon.
Work in butter until light and crumbly.
Sprinkle oat mixture evenly over the top of apple and cranberry layers.
Bake 45 minutes or until apples are tender.

Pumpkin Bread

{Yield: 5 small, 1 large or 3 large}

1 Lrg can pumpkin
5 eggs
2 cups oil
4 1/2 cups flour
1 1/2 tsp. soda
1 1/2 tsp. salt
4 1/2 tsp. cinnamon
1 1/2 tsp. nutmeg
1 1/2 tsp. cloves
3 1/2 cups sugar
2 cups chopped nuts {optional}
1 bag chocolate chips {optional}
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Mix and beat together 3 eggs, oil, pumpkin and sugar.
Sift dry ingredients and add gradually, beating as you mix.
Add nuts or chocolate chips if desired.
Beat the last 2 eggs and mix in gradually.
Bake at 350 .
Large loaves, 1 hour.
Small loaves 30-40 minutes.
Done when tooth pick comes out clean.

The Best Banana Bread EVER!

1/2 cup margarine, softened
2 eggs
1 cup sugar
2 medium sized bananas, mashed with a fork
2 cups flour
1 tsp. soda
1/2 tsp. salt
1/4 cup chopped nuts {optional}
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Preheat oven to 350 degrees F. 
 PUT margarine, sugar and eggs in a mixing bowl and beat well.
Mash banana's on a plate with a fork.
Add banana's and 1/2 cup flour to the butter mixture.
Beat well.
Add remaining ingredients and mix until blended. 
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Grease bread pans and coat with sugar.
Pour batter into prepared bread pans until 1/2 - 3/4 full.
Top with a brown sugar and cinnamon mixture.

For muffins, bake about 13-15 minutes. Check with toothpick. 

For standard loaf, bake 50-60 minutes. {Check with tooth pic at 55 minutes.}
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Topping:
1/2 cup soft brown sugar
2-3 Tbsp. cinnamon
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Mix with a fork until well blended.