Wednesday, December 1, 2010


This is from a good friend, Kimberly who makes amazing crescent rolls with this.

1/4 cup shortening

1 t. salt

1/4 cup sugar

1/4 cup powdered milk

1 cup hot water

mix and cool to luke warm


2 eggs

1/4 cup warm water

4 cups flour

1 T yeast (1 package)

*I don't have kneading times because I always use my bread machine. I use the dough cycle and put the shortening, salt, sugar, milk, and ALL the hot water (1 1/4 cups) in machine first. Then I put the flour on top. Last I put in eggs and yeast. I start the dough cycle and check it as it is kneading to see if it looks like it needs a little more flour. It rises once in the machine. I take the dough out, form the loaves, let them rise again and bake.

*For rolls I divide the dough into 3 sections. Roll each section into a flat circle. Cut the circle into 6-8 pie shapes and roll them up like cresent rolls. Put them on a greased pan. Cover and allow to rise. Bake at 375 for about 12 min. May be less. If I make them ahead, I bake them for 10 minutes and take them out before they start to brown. Then I put them back in the oven for a short time right before serving.


this is so rich and yummy..... thanks to my friend Rachelle- i am addicted!

(Before starting, realize this makes two cookie sheets worth! I always half it and use 2 eggs)

1 1/3 c. butter 3 eggs

2 c. packed brown sugar ¾ tsp. soda

3 c. creamy peanut butter ½ T. vanilla

1/3 tsp. salt 1 ½ c. flour

1 ½ c. white sugar 3 c. quick oats

Mix butter, sugar, eggs, 1 cup peanut butter, soda, salt, and vanilla. Stir in flour and rolled oats. Spread on 2 cookie sheets to 1/8 inch thickness. Bake for 10 minutes at 325 on bottom oven shelf. (Don’t over bake). Let cool slightly until top is set. If it’s too hot, the next step will rip it. Spread on top 2 cups whipped peanut butter (whip it with beaters, makes it fluffy and easier to spread), ice with the following chocolate icing.


2 c. white sugar ¾ c. milk

1 sq. butter ½ c. cocoa

2 cups powdered sugar

2 tsp. vanilla

Bring to boil and continue cooking for 2 minutes. In a bowl, put powdered sugar and vanilla. Add the hot chocolate mixture to powdered sugar and vanilla and beat until smooth. Spread icing while it is hot. (It sets up very fast). Cut after they are cooled. So delectable and addicting, be careful!


this is perfect for a party appetizer for all the holiday festivities coming up.....

1 -- 8oz cream cheese (room temperature to soften works best)
1 ½ cups sharp cheddar cheese (room temperature to soften works best)
½ cup mayonnaise (low fat works)
4 green onions, finely chopped
1 small jar of pepper jelly (I found it at Fresh Market -- "Hot Pepper Jelly")
8-10 strips of bacon
1 box ritz crackers

* Cook all bacon extra crispy and set aside (you can do this first, middle or last)
* Mix cream cheese, cheddar cheese, mayonnaise and green onions together and put in baking dish. Crumble 6 - 8 ritz crackers and sprinkle over top.
* Bake at 350 degrees for 15-17 minutes.
* Crumble bacon and sprinkle over the top of the baked cheese mixture.
* Warm pepper jelly until runny and pour over the bacon and cheese.
* Use ritz crackers to dip


If you love feta cheese like i do, you will LOVE these mashed potatoes.... i think the garlic was a little much, but you don't have to use it all.....


  • 1 1/2 pounds Yukon Gold potatoes, cubed
  • 4 cloves garlic, peeled
  • 1 (4 ounce) package crumbled feta cheese
  • 1/2 cup heavy whipping cream
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper


  1. Place the potatoes and garlic in a large saucepan; cover with water. Bring to a boil over medium-high heat. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain and transfer to a mixing bowl; mash. Add the feta cheese, cream, salt and pepper; beat until fluffy.


this was our dinner this evening from my good friend Sarah... it was perfect with the cold weather and it was so nice to have something that was warm and hearty and that my children enjoyed as well. this was DELICIOUS!!

8 C. water

8-9 bouillon cubes

1 - 12 oz. package egg noodles

(I like skinny noodles by Manischewitz, Kluski sold at Publix)

2 cans cream of chicken condensed soup

3 C. cubed chicken breast - cooked (about 2.5 breasts)

1 C. sour cream

2-3 TBsp dried parsley

Boil water with chicken bouillon.

Add noodles and cook uncovered for 8 min.

Add cream of chicken soup and chicken. Heat thru.

Remove from heat, add sour cream and parsley.


this one's for you, Jelair!! thanks to my dear friend Tina, this tomato basil soup has made its way around our group of friends and it is FANTASTIC!!! enjoy......

1 medium onion finely chopped (I only use ½ of one)

½ cup butter

3 – 14.5 ounce cans diced tomatoes

½ cup sugar

½ tsp. pepper

½ tsp. Basil

1 TBS. Chicken bullion

2-14.5 ounce cans chicken broth

1 cup whipping cream

Sautee onion and butter until onion is tender. Add tomatoes with juice, sugar, salt pepper, bullion and basil and cook on medium heat for 15-20 minutes. Remove from heat and place all ingredients into blender, blending thoroughly. Return to pot adding cream and chicken broth.