Saturday, November 26, 2011

Another Spinach Dip Recipe

Everyone has a favorite artichoke/spinach dip recipe.  Even if you do, you should try this one!  First, it's really good (REALLY), and second, I love it because it doesn't call for any special ingredients.  It's all stuff I usually have.

1 can artichoke hearts, drained and smashed
3/4 C. frozen chopped spinach 
8 oz. cream cheese
3/4 C. Parmesan Cheese
1/2 tsp. crushed red pepper
1/4 heaping tsp. salt
1/2 heaping tsp. garlic powder
Boil the artichokes and spinach in 1 C. water for 10 mins.  Drain water out add the cream cheese.  Stir until melted then add all the remaining ingredients.  ENJOY!  My favorite is to serve with sourdough bread, but chips or crackers are also great.

Friday, November 4, 2011

Peanut Butter Texas Sheet Cake

This cake is sublime! I made two and took one to work and it was devoured. The sour cram makes the cake so moist and the peanut butter frosting is delish! I topped mine with Resees Pieces for an extra PB kick!


2 cups sugar
2 cups flour
2 large eggs
1 teaspoon baking soda
1 cup sour cream, light or regular
2/3 cup creamy peanut butter
1 cup butter
1 cup water

1/2 cup butter
2/3 cups creamy peanut butter
6 tablespoons milk
2 1/2 cups powdered sugar
1 teaspoon vanilla

Preheat oven to 400 degrees. For the cake, in a medium bowl combine the sugar and flour. In a largeM bowl mix eggs, baking soda, and sour cream well. Set aside. In a small saucepan combine peanut butter, butter, and water. Bring to a boil. Stir the boiled peanut butter mixture into the flour mixture. Add to the sour cream mixture. Mix well. Pour into a lightly greased 15×10 inch sheet/jellyroll pan.

Bake 20 minutes or until a toothpick inserted in the center comes out clean.

For the frosting, while the cake is baking, combine the butter, peanut butter, and milk in a saucepan. Bring to a boil stirring constantly. Add the powdered sugar and mix well. Stir in the vanilla. The frosting will be thick. Mix well. Pour and spread over cake while both are still warm.

Let the cake and frosting cool completely. Cut into pieces and serve.

Recipe Source: from Sprinkled with Flour

Wednesday, October 26, 2011

Skillet Macaroni and Cheese

I have been on a quest for the perfect mac and cheese recipe that does not involve any Velveeta cheese to make it creamy. I gave this one a try and was not disappointed! My kids even loved it which is a surprise because when I make homemade mac and cheese they usually ask if they can just eat the boxed stuff. This was way easy and will now be a staple in our home.

3 1/2 cups water, plus extra if needed
1 (12-ounce) can evaporated milk
12 ounces (about 3 cups) elbow macaroni
1/2 teaspoon salt
1 teaspoon cornstarch
1/2 teaspoon dry mustard
1/4 teaspoon hot sauce
6 ounces cheddar cheese, shredded (1 1/2 cups)
6 ounces Monterey Jack cheese, shredded (1 1/2 cups)
2 tablespoons butter, cut into small chunks
Ground black pepper to taste

Bring 3 1/2 cups water, 1 cup of the evaporated milk, the macaroni, and 1/2 teaspoon salt to a simmer in a 12-inch nonstick skillet over high heat. Cook at a vigorous simmer, stirring often, until the macaroni is tender and the liquid has thickened, 9 to 12 minutes.

Whisk the remaining 1/2 cup evaporated milk, the cornstarch, mustard and hot sauce together in a small bowl, then stir into the skillet. Continue to simmer slightly thickened, about 1 minute.

Off the heat, stir in the cheddar and Monterey Jack, one handful at a time, adding water as needed to adjust the consistency of the sauce (I didn’t need any additional water when I made it). Stir in the butter and season with salt and pepper to taste. Serve immediately.

Ham and Pea Variation
Follow the recipe, adding 4 ounces deli-style baked ham, diced medium, and 1/2 cup frozen peas to the skillet with the cornstarch mixture in step 2.

Friday, September 30, 2011

Chocolate Nutella Cookies

Super chocolatey moist cookies. They don't taste much like Nutella but I bet they would if I had the hazlenut extract. But they are really yummy and chewy and easy! And that's not a typo, there really are no eggs.

Chocolate Nutella Cookies
Recipe from Two Peas and Their Pod


1 1/4 cups all-purpose flour, lightly spooned into measuring cups and leveled with a knife
1 teaspoon baking powder
1/2 teaspoon salt (omit if using salted butter)
2/3 cup Dutch-process unsweetened cocoa powder
1/2 cup (1 stick) butter
1/2 cup sugar
1/2 cup dark brown sugar
1 1/2 teaspoons vanilla
1/2 teaspoon hazelnut extract (you can substitute 1/2 teaspoon vanilla if you can’t find or don’t like hazelnut extract)
1/3 cup Nutella
1/3 cup milk


Preheat oven to 325°

In a small mixing bowl, whisk together the flour, cocoa powder, and baking powder. Set the mixture aside. In a large bowl, beat together the butter, granulated sugar, and brown sugar with an electric mixer on medium speed for about 2 minutes or until smooth. Add the extracts and beat for another 30 seconds or so. Add the Nutella and beat until smooth.

With the mixer running, add half of the flour mixture and mix until combined. Add the milk, mixing until combined completely, then add the remaining flour mixture and mix completely. Cover and refrigerate the dough for at least 15 minutes (and as long as 2-3 days).

When you’re ready to bake the cookies, line a baking sheet with parchment paper. Roll tablespoons of dough into balls and place them on the lined cookie sheet, allowing about 2″ between the dough balls.

Lightly press the dough balls with the bottom of a drinking glass and then bake for 10-12 minutes or until the cookies are crackly on top and soft, but starting to set. Remove from the oven and allow them to stand for about 5 minutes and then transfer the cookies to a cooling rack and allow them to cool completely. Makes about 3 dozen cookies.

Thursday, July 21, 2011

Coconut Lime Sours

I was introduced to this tasty treat at Jeni Georgia's and loved the unique taste.  Kayla also tried these at the Georgia's and begged me to get the recipe.  We finally made them yummy!  This is the recipe courtesy of Bonnye Jolley.

2 cups flour
4 T. sugar
1/8 tsp. salt
1 stick, plus 2 1/2 T. margarine
4 eggs, beaten
1 cup almonds, chopped
2 cups light brown sugar, firmly packed
3 cups sweetened flaked coconut
1 1/2 cups powdered sugar
2 T. fresh lime juice
2 tsp. lime zest

Combine flour, sugar, and salt in a bowl.  Cut in margarine until mixture resembles coarse meal.  Press crust into ungreased 10 by 15 inch baking pan (I used 9 x 13).  Bake for 15 minutes or until golden brown.

Mix eggs, nuts, brown sugar, and coconut until well blended; spread over baked crust.

Bake an additional 15 - 20 minutes or until set.

While still warm, loosen the edges with a metal spatula.  Mix together the powdered sugar, lime juice, and zest with a fork.  Working quickly, spread the lime paste all over the top with a spatula while still warm.  Let cool to room temperature and cut into bars.

Friday, July 15, 2011

Mom's Best Macaroni Salad

Macaroni salad and I don't always get along. There are some amish macaroni salads that I like, but usually I skip this at a BBQ. Recently my mom tried this recipe and it is by far, the best macaroni salad to ever go into my mouth. I had seconds and was practically licking my plate. It probably has something to do with the sweetened condensed milk in the sauce, but everyone there agreed it was awesome. I'm sure this will be a frequent repeat in our house.


  • 16 ounces uncooked elbow macaroni
  • 4 carrots, shredded
  • 1 large red onion, chopped
  • 1/2 green bell pepper, seeded and chopped
  • 1/2 red bell pepper, seeded and chopped
  • 1 cup chopped celery
  • 2 cups mayonnaise
  • 1 (14 ounce) can sweetened condensed milk
  • 1/2 cup white sugar
  • 1/2 cup white vinegar
  • salt and pepper to taste


  1. Bring a large pot of lightly salted water to a boil. Add macaroni, and cook until tender, about 8 minutes. Rinse under cold water, and drain.
  2. In a large bowl, stir together the carrots, red onion, green pepper, red pepper and celery. Mix in the mayonnaise, condensed milk, sugar, vinegar, salt and pepper. Add the macaroni, toss gently, cover and refrigerate for at least 8 hours. I usually make this a day ahead of time, and stir it occasionally to blend the flavors. The macaroni will absorb some of the liquid.

Wednesday, June 15, 2011

Beef and Broccoli Lo Mein

We had this last night and it is certainly a keeper. Even the kids agreed! It is actually from Family Fun. My sisters have passed it around and have been telling me it was a winner but I hadn't actually gotten around to making it till last night. I had all the ingredients on-hand except the oyster sauce so I skipped that one. I probably would have only used a drop or two anyway, cause I don't like it very much. I also doubled the sauce- I just don't like it dry at all.

So try it as-is or fix it the way you will not be disappointed!


8 ounces thin spaghetti, broken in half
1 teaspoon dark sesame oil
1 tablespoon vegetable oil
3 cups chopped broccoli
1 1/2 cups sliced onion
1 tablespoon minced peeled fresh ginger
4 garlic cloves, minced
12 ounces sirloin tips, cut crosswise into thin strips
3 tablespoons beef broth
3 tablespoons low-sodium soy sauce
2 tablespoons brown sugar
1 tablespoon oyster sauce


Stir the spaghetti into a pot of lightly salted boiling water and cook it according to the package directions. Drain the noodles well, then return them to the pot and toss them with the sesame oil.

Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the broccoli and onion and cook, stirring often, for 3 minutes. Add the ginger and garlic and continue stirring while the mixture cooks for another 30 seconds. Add the sirloin and cook it, stirring often, for 5 minutes or until it is no longer pink.

In a small bowl, mix the broth, soy sauce, brown sugar, and oyster sauce. Add the soy sauce mixture and the pasta to the skillet and continue cooking, stirring often, for 1 to 2 minutes or until everything is heated through. Serve the lo mein hot. Makes 4 to 6 servings.

Saturday, May 7, 2011

Lemonade Deliciousness

It's that time of year for making lemonade. Here are my two favorite recipes:

Crazy Coconut Lemonade

***Note*** Here is the step by step video to see how Ingrid makes it.

In each glass put about 4-6 mint leaves, 2 slices each of lemon and lime, and 2 Tbsp.of sugar. Muddle it (take the end of a wooden spoon and smash it around real good).

In blender mix:

1 cup of Coconut water
2-3 Tbsp.of coconut cream(milk)
2 Tbsp. of lemon juice
2 Tbsp. of lime juice
and ice.

Pour blended mixture in glass and light stir. Add more sugar if you need. Enjoy!!!!!

Tucano's Brazilian Lemonade

4 juicy limes
1 cup sugar
6 c. cold water
6 Tbsp. sweetened condensed milk

Mix water and sugar very well and chill. Wash limes w/soap. Cut off ends, then cut into 8ths. Place 1/2 of limes in blender, add 1/2 of sugar water and pulse 5x. Place a fine mesh strainer over pitcher and pour blended mixture through strainer. Throw out the peel. Add milk. ( I found 6 Tbsp to much, start off with 3) Taste as you go. If bitter use a little more sugar or milk. Serve immedietly.

Sunday, April 3, 2011

The best pancakes I have ever made

I don't know if the secret is the buttermilk or the oats, but these pancakes are fantastic and I love that it makes a ton of mix for you to hang onto until you need to whip up some breakfast. Everybody in our family had seconds, they were so moist and good for you too!

Oatmeal Pancake Mix


*Note (added 3/2011): I've updated this recipe several times to reflect that I generally use 100% whole wheat flour (five cups total, instead of using 2 cups of all-purpose flour). I prefer white wheat flour, although red wheat could be used and will lend an even heartier taste to the mix. Also, I made it the other day and before I added the oats to the mix, I threw them in my blender (yep, blender) and pulverized them to a powder. We loved the result! Loved it. Although the texture with the unblended oats is fantastic in it's own right, blending the oats lends a smooth texture to the mix and finished pancakes. I'll be doing it that way from now on!

*Makes 10 cups of dry mix

3 1/2 cups rolled (quick) oats

3 cups whole wheat flour

2 cups all-purpose flour

3 tablespoons sugar

3 tablespoons baking powder

1 tablespoon salt

1 tablespoon baking soda

1 cup vegetable oil

Mix all the dry ingredients together in a mixer with a paddle (or by hand). If desired, grind the oats in a blender or food processor before adding to the other dry ingredients for a smoother mix. With mixer on slow speed (or gently by hand), drizzle the vegetable oil into the bowl slowly while the mixer is running. When all the oil has been added, stop the mixer and squeeze a clump of mix in your hand. If it stays together, it is just right. If it is still crumbly, add another tablespoon of oil at a time until the consistency is correct (I've never had to add additional oil). Store in an airtight container for up to two weeks at room temperature or indefinitely in the refrigerator or freezer.

To make the pancakes: whisk together 1 cup of mix, 1 cup buttermilk (a combination of half plain yogurt and half milk will also work), and 1 egg. The mixture may seem thin at first but the oats will soak up the milk as it stands while the griddle preheats. Heat a griddle and drop the batter onto it. When the edges look dry and bubbles come to the surface and don't break, turn the pancake over to finish cooking on the second side. As a sidenote, buttermilk can be frozen indefinitely for future batches of pancakes, so it's worth keeping it around!

*1 cup of mix will make about 4-5 4-inch pancakes.

Monday, March 28, 2011

Kristi Hill Dinner---Cornbread and Santa Fe Chicken Stew

Erika posted brownies from Kristi last week and today when I decided what I was making for dinner, I remembered they were both Kristi's recipes too! She made this dinner for a relief society activity a few years ago and we have loved it ever since!

1 package yellow cake mix prepared as directed (you will use half for cornbread and can make a few cupcakes with the rest)

2 cups of cake batter
1 cup yellow cornmeal
1 cup flour
3 T. sugar
1 T. baking powder
1 tsp salt
1/3 cup soft butter
1 egg
1 cup milk
1 tsp vanilla
Combine dry ingredients and mix. Cut in butter until well blended. Beat egg and milk together. Add to dry and mix until blended. Add cake batter and stir together. Pour into 8x8 pan or into cupcake pan. Bake 20-25 min at 375.

Santa Fe Chicken Stew
1/2 sweet yellow onion
1 tsp olive oil
3-4 chicken breasts, cut bite sized

Saute onions and chicken until chicken is barely done.

15 oz can Great Northern White Beans
14.5 oz. can Mexican style tomatoes, undrained
14.5 oz can petite cut tomatoes, undrained
20 oz. chicken broth
1 can corn or a cup of frozen
4.5 oz can chopped green chilis
2 tsp chili powder

1/2- 1 cup chopped cilantro
2-3 green onions, chopped

Add all ingredients to pot. Hold cilantro and onions until ready to serve.
*garnish with sour cream, shredded cheese, and avacados. (sometimes I throw in some taco seasoning to the soup too.)

Dr. Pepper Chocolate Cake or cupcakes

I am a die hard Dr. Pepper fan, so when I saw this recipe on The Sisters Cafe blog I knew I had to try it. The cupcakes are phenomenal, but really don't taste that much like Dr. Pepper to me. Even though the flavor didn't come through as much as I hoped it would, these cupcakes are the moistest ones I have ever made!

2 cups flour
1 cup sugar
1 cup firmly packed dark brown sugar
1 cup cocoa powder
1 1/2 teaspoons baking soda
1 cup Dr Pepper
1/2 cup semi-sweet chocolate chips (I used milk chocolate once and they were great, too)
2 large eggs
1 cup buttermilk
1 cup canola oil
1 1/2 teaspoons vanilla extract

Preheat oven to 350 degrees. Grease and flour two 9-inch cake pans (or 9x13 or prepare cupcake liners). Sift together the flour, sugar, brown sugar, cocoa and baking soda and set aside. Heat the Dr Pepper in a small saucepan over low heat. Add the chocolate chips and stir until melted. Remove from heat. With an electric mixer, beat the eggs, buttermilk, oil and vanilla for 2 minutes. At lowest speed, slowly add the Dr Pepper mixture and beat for 1 additional minute. Gradually add the dry ingredients and beat at medium speed for 2 minutes. Divide the batter evenly between the prepared pans, and bake for 30 to 35 minutes or until a toothpick comes out clean. Or bake 18 minutes for cupcakes. Cool in pans for 15 minutes, then invert onto cooling racks, lift off pans and allow to cool completely before frosting.

Dr Pepper Frosting

3/4 cup butter flavored shortening - (I changed this to butter. Personally I do not like shortening in frosting. Ever.)
6 Tablespoons butter, room temperature
4 cups powdered sugar
1/4 cup cocoa
1/4 cup Dr Pepper (I added an additional 1-2 Tablespoons once, and I actually liked that better. However it did make the frosting thinner...)
1 1/2 teaspoons vanilla extract

Using an electric mixer, beat the butter [and yucky shortening if you choose to use it - :)] until light and fluffy. At low speed, gradually beat in the powdered sugar and cocoa. Add the Dr Pepper and vanilla, and turn mixer to high speed until frosting is light and fluffy ~ about one minute.

Monday, March 21, 2011

MInt Brownies

This is Kristy Hill's recipe and if that doesn't tell you they are delicious I made these for St. Patrick's day to take to a teacher appreciation lunch at Cameron's school and now the art teacher is in love with me because of them. I've never made brownies using Hershey's syrup before but they turn out amazing!

Chocolate Mint Dessert
Step 1-
1 c flour
1 c sugar
1/2 c butter
4 eggs
1 16oz. can Hershey's syrup
Mint Cream Center:
2 c confectioners' sugar
1/2 c butter
1 T water
1/2 - 3/4 teas. mint extract
3 drops green food color
combine all ingredients;beat until smooth. Spread on cooled Choc. layer.
Chocolate Topping:
6 T butter
1 c Hershey's Semi-sweet Chocolate chips
In small saucepan over very low heat melt butter and chocolate chips. Remove from heat; stir until smooth. Cool slightly before spreading on Mint Cream or it will melt it.
Heat oven to 350. Grease 9X13 baking pan.
Mix flour, sugar, butter, eggs and syrup. Beat until smooth. Pour in greased pan; bake 25-30 min. Cool completely in pan. I put in fridge to cool. Spread the mint cream center on cake. Cover and chill again. Pour Chocolate topping over chilled dessert. Cover and chill at least 1 hour before cutting.

Sunday, March 20, 2011

Creamy baked Taquitoes

Yet another amazing recipe by
I've never made taquitoes before and then I tried making some egg ones for a breakfast I was hosting and I was hooked, so I kept trying different ones and we had these this week. They are so great for kids because they can pick them up and nothing falls out and these actually are still yummy re-heated the second day.


1/3 C (3 oz) cream cheese
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic
3 T chopped cilantro
2 T sliced green onions

2 C shredded cooked chicken (I used a shredded beef roast)
1 C grated pepperjack cheese

small corn tortillas(I used flour)
kosher salt
cooking spray

Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.

Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.

You can prepare up to this step ahead of time. Just keep the mixture in the fridge.

Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or come unrolled right away, just try heating them longer and try the paper towel thing.

Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.

Then roll it up as tight as you can.

Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.

Dip 'em in salsa, sour cream, guacamole, or this dressing.

Saturday, March 19, 2011

Make Ahead Scrambled Eggs

This week I was in charge of the Teacher Appreciation breakfast at the school. I had decided to serve breakfast burritos that the teachers could assemble themselves. So as I was preparing and figuring how I would make all the eggs and cook the bacon and have it all hot to serve, I decided to search for a make-ahead recipe for the eggs. (I still had to get up at the crack of dawn to cook 7 pounds of bacon!) I made this the night before and baked it in the morning and they were heavenly! Peter says I make great scrambled eggs and I think part of the secret is cooking them slowly and keep them moving in the pan. Then you don't get big dry hunks of egg that was scraped up from the bottom.

  • 12 eggs
  • 1/2 cup heavy cream
  • 2 Tbsp. butter
  • 1 cup sour cream
  • 1 cup shredded Cheddar cheese
  • 1/8 tsp. white pepper
  • 1/2 tsp. salt
  • Preparation:

    Beat eggs with cream in a large bowl. Melt butter in large skillet over medium heat. Pour eggs into skillet and cook, stirring frequently, until eggs are scrambled and just set, but still moist. (do not overcook! dry scrambled eggs are gross!)

    Remove pan from heat and stir in sour cream. Spread eggs into a greased 12x7" glass baking dish. Sprinkle with cheese. Cover tightly and refrigerate overnight.

    When ready to eat, preheat oven to 350 degrees. Uncover the baking dish and sprinkle eggs with pepper and salt. Stir gently, then bake for 20 to 30 minutes or until cheese is melted and eggs are hot.

Monday, March 7, 2011

Pumpkin Muffin with Coconut Topping

I bought this new cookbook when I was at Mount Vernon in Dec because the author was doing a book signing and I recognized him from TV. He has been the executive pastry chef at the White House for the last 25 years, Roland Mesnier. I talked to him for a little bit and then I just had to buy his book, Dessert University. These recipes are a bit more complicated than what I'm used to, but I'm giving them a try every now and then.
This recipe for pumpkin muffins with coconut topping is simple and really yummy! They make your house smell heavenly while baking and taste great even several days later!
1 1/2 c. flour
1 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp nutmeg
2 eggs, room temp
1/2 cup oil
1 cup sugar
1 cup canned pumpkin

Preheat oven to 350 and prepare muffin tin (12 regular size or 36 mini ones). Combine flour, soda, salt, cinnamon, cloves, and nutmeg in med bowl.
Whisk eggs, oil, and sugar together in large bowl. Stir in pumpkin. Then stir in flour mixture until just combined.
Divide batter into pan(s). Bake about 20 min for regular and 8-10 or minis. Cool in pan for 5 min then invert to cool completely. (you can freeze them without topping.)

Coconut Topping
1/2 cup evaporated milk
1/2 cup sugar
2 large egg yolks
4 T. butter
3/4 cup grated coconut
1/2 t. vanilla
Combine evap milk, sugar, egg yolks, and butter in med saucepan and cook over med heat, whisking constantly until the mixture boils, 3-4 minutes. Remove the pan from the heat and stir in the coconut and vanilla. Let cool to room temp before spreading on muffins.

Tuesday, February 15, 2011

Blondie Cake-Twinkie Cake

1 Box Yellow Cake mix
1 Can sweetened condensed milk
1 jar caramel topping
1 pkg Heath bits
Fresh Whipping ceam

Bake cake in 9x13 pan. With end of wooden spooon, poke holes in cake. Pour sweetened cond. milk over top. Top with caramel topping. Ad 2/3 bag of heath bits on top. Swerve with fresh whipped cream on top and sprinkle extra Heath bits on top!

Wednesday, February 9, 2011

Margarita Smoothie

If you come to our house for game night don't be surprised if this is what I serve you, it's turned into tradition.
Equal parts:
  • Ice
  • Vanilla ice cream (soft but not melted)
  • Non-alcoholic margarita mix

Mix all three ingrediants together in blender until smooth.

You can serve this pretty in a sugar coated rim glass and a slice of lime, but I usually don't get to that step (burp).

Sunday, February 6, 2011

My new favorite roll recipe- Lion House Rolls

Until just a few years ago I thought I was incapable of making any bread recipe that required yeast. Things never turned out well... Then I tried making Miranda and Robyn's roll recipe and they turned out great! I have been making that same recipe for years and love that it is so versatile and that you can make it the night before. BUT, I finally branched out and tried these rolls and I have to say that they are my new favorite! I have made them 4 times now and they turn out every time. Check out THIS youtube tutorial on how to roll them, it's really cool!

2 tablespoons active dry yeast

2 cups warm water

1/3 cup sugar

1/3 cup butter, softened

1 egg

2 1/2 teaspoons salt

2/3 cup nonfat dry milk

5-6 cups flour

In a large bowl, combine the yeast and water. Let stand 5 minutes (no need to do this if using instant yeast – just add the yeast and water together with the other ingredients). Add sugar, butter, salt, dry milk, 2 cups flour and egg. Beat together until very smooth. Add remaining flour gradually (about 1/2 cup at a time) until a soft but not sticky dough is formed. Knead the dough for at least five minutes if using an electric mixer and for at least 10 minutes if mixing the dough by hand. When the dough is smooth, supple and elastic, place it in a lightly greased large bowl covered with greased plastic wrap and let it rise until doubled.

Separate the dough into two portions. Roll each section out to an 11X14-inch rectangle. Brush the top with melted butter. Using a pizza cutter or sharp knife, cut the dough into two pieces, the long way (see photos below). Then slice the dough into five or six strips across so you end up with 10 to 12 small rectangles. Roll each small rectangle up like a snail and place on a silpat-lined or lightly greased baking sheet with the roll resting on it’s open edge. Repeat with the second portion of dough.

Cover the rolls with lightly greased plastic wrap and let them rise until doubled. Bake at 375 degrees for 12-14 minutes until they are nicely browned.

*Freezable: I freeze the baked rolls in freezer-safe ziploc bags. I microwave the frozen rolls (about 6 at a time) for 2 minutes before serving.

Recipe Source: from The Lion House

Monday, January 31, 2011

Hot Fudge Peanut Butter Pudding Cake

Are you ready for this? I know I have posted a crock pot cake before, but this is the ultimate! Of course it is from Mel's Kitchen Cafe. I doubled it and put it in my big crock pot for about 3 1/2 hours on low and when you scoop into it, the liquid you pour on top has turned into this gooey, fudgy sauce that is perfect with the moist cake. The peanut butter flavor was not that strong, but it was still chocolatey and delish with some vanilla ice cream on top. It was pure comfort food during those snowy days we had last week!


1 cup all-purpose flour

2 tablespoons unsweetened cocoa powder

½ cup sugar

1 ½ teaspoons baking powder

1/8 teaspoon salt

½ cup milk

2 tablespoons canola oil

1 tablespoon vanilla extract

½ cup smooth or chunky peanut butter

½ cup semisweet chocolate chips


3 tablespoons unsweetened cocoa powder

¾ cup sugar

1 ½ cups boiling water

Vanilla ice cream for serving

Coat a medium round or oval slow cooker with nonstick cooking spray.

In a medium size bowl, whisk together the flour, cocoa, sugar, baking powder, and salt. Make a well in the center, add the milk, oil, and vanilla, and stir in widening circles, gradually incorporating the dry ingredients, until you have a smooth batter. Stir in the peanut butter. The batter will be thick. Stir in the chocolate chips. Spread evenly in the crockpot.

To make the topping, in another medium-size bowl, combine the cocoa, and sugar; pour in the boiling water and whisk until smooth. Gently pour over the batter in the cooker; DO NOT STIR. Cover and cook on HIGH until puffed and the top layer is set, 2 to 2 ½ hours.

Turn off the cooker and let it stand, covered for 30 minutes before serving.

Serve with vanilla ice cream.