Dishes done, dryer emptied, Cinnamon roll and sourdough starters rising. Now to sweep & mop the kitchen floor, then coffee and Jesus! 📖 ✝️

Amish Honey Bun Cake

I made this recipe last week and this is Kiddo's response after taking his first bite:

"I could soooooo get used to eating this!" lol

For this recipe, you will need:

1 box yellow cake mix
2/3 cup vegetable oil
4 eggs
1 container (8 oz) sour cream (1 cup)
1 cup packed brown sugar
1/3 cup chopped pecans
2 teaspoons ground cinnamon
1 cup powdered sugar
1 tablespoon milk
1 teaspoon vanilla

1. Heat oven to 350°F (325°F for dark or nonstick pan). Grease with shortening and lightly flour 13x9-inch pan, or spray with baking spray with flour.
2. In large bowl, beat dry cake mix, oil, eggs and sour cream with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Spread half of the batter in pan.
3. In small bowl, stir together brown sugar, pecans and cinnamon; sprinkle over batter in pan. Carefully spread remaining batter evenly over pecan mixture.
4. Bake 44 to 48 minutes or until deep golden brown. In another small bowl, stir powdered sugar, milk and vanilla until thin enough to spread. Prick surface of warm cake several times with fork. Spread powdered sugar mixture over cake. Cool completely, about 1 hour. Store covered at room temperature.

ENJOY! I know Kiddo did! :> )

Sugar Cookie Cake

I am re-posting this recipe for Sugar Cookie Cake from last July, per a request from one of my best buds, Deb.
Here you go girl...this is for YOU! :> )

I found this recipe last year for Sugar Cookie Cake. When I read the ingredients, I knew I just HAD to make it. It is really easy and I just love that it has fresh, sweetened fruit in it. I used the blueberries we just picked last Saturday....OM"Goodness!" Don't you just wish you could reach into your monitor and take a bite? Mmmmmm....so delicious!

I made it again this afternoon and we had it for dessert tonight with Goose and Tang at our weekly family dinner. After Tang ate his and brought his plate into the kitchen he said, "You can never have too much of THAT!" For him to say that about something is far and few between. What an awesome compliment from my son-in-law! :> )

I hope you get a chance to make this dessert for the 4th.............you won't be disappointed! To enlarge the recipe, just click on the picture.

ENJOY!

Homemade Rice Pudding

For school last week, we took a day to review some life skills and then to add in some new ones. One of the things I want Kiddo to learn to do, is to not be afraid to use the stove. Right now, I don't let him use the stove or try and help with the wood stove for fear that the kitchen stove will be left on, or if he tries to put wood into the wood stove, that embers will "pop" and come out on to the carpet and, well......you know the rest.

So, little by little, I am trying to teach him how to be more responsible, and "LET GO" at the same time. I have to admit, it's NOT an easy task!

When reviewing the proper use of the stove, I thought perhaps that if we made something that he REALLY liked, he might pay more attention to what was being said, because then, he would be able to EAT the end result. If he didn't, and we burnt it, he got nothing. My, oh, my.....did he pay the BEST attention to what I was telling him when I said we would make rice pudding! Such a man. Their ears perk right up when you mention.........FOOOOOOD! lol

For this DELICIOUS recipe, you will need:

4 1/2 cups milk
3/4 cup uncooked long-grain rice
(not converted)
1 large egg
1/2 cup sugar
2 teaspoons vanilla extract
1/2 teaspoon salt
cinnamon

Warm the milk in a medium-sized saucepan
over med-low heat

Stir in rice

Bring to a simmer and cook, uncovered, stirring frequently,
until the rice is very tender, about 35 minutes

In a med-sized bowl, whisk together the egg,
sugar, vanilla, and salt

Gradually stir in some of the rice mixture
until well blended

Return the mixture to the sauce pan and stir over
med-low heat for one minute to cook the egg

Pour mixture into serving bowl or custard cups and
sprinkle with cinnamon if desired

YUMMM!!!

French Breakfast Puffs

I have been making these DELICIOUS French Breakfast Puffs for YEARS! My family just LOVES them! The other day while chatting with Paula over at "Summ Day, Summ Way" and she asked me if I would post the recipe so here you go, Paula.....this one's for YOU!

For this recipe, you will need:

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup sugar
1/3 cup shortening
1 egg
1/2 cup milk
1/2 cup sugar
1 teaspoon ground cinnamon
6 tablespoons butter or margarine, melted

Lightly grease 12 muffin cups; set aside. Stir together flour, baking powder, salt, and nutmeg; set aside. In mixer bowl, cream together 1/2 cup sgar, the shortening, and egg. Add flour mixture and milk alternately to creamed mixture, beating well after each addition.

Fill prepared muffin cups 2/3 full. Bake in 350*F oven for 20-25 minutes, or till golden. Combine 1/2 cup sugar and the cinnamon. Remove muffins from oven; immediately dip in melted butter or margarine, then in cinnamon-sugar mixture till coated. Serve warm and ENJOY!!

Yield: 112 muffins
OMGosh....that should read 12 muffins NOT 112 ROFLOL!!

Cookies Anyone?

I have a cookie recipe that I use for just about all of my cookies. It is so simple and easy to make.

On Saturday, I made a double batch, divided it up, and made 5 different cookie doughs from this one recipe.

I made:

white chocolate cranberry (OMGoodness!!), cinnamon oatmeal, chocolate chip, chocolate, and peanut butter (in center).

At the last minute, I decided to take a scoop of the chocolate and one of the peanut butter, and put them together. That would be the two toned cookie.

For this recipe you will need:

2 sticks butter or margarine
3/4 cup sugar
3/4 cup brown sugar
2 eggs
1 teaspoon vanilla
2 1/4 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt

Preheat oven to 350*. Combine dry ingredients in a small bowl and put aside. Cream butter, sugar, brown sugar, eggs, and vanilla. Add dry ingredients to the butter/sugar mixture.

At this point, you can now add whatever you would like. Use your imagination!

Bake for 10-12 minutes on lightly greased cookie sheet. After one minute, remove to cooling rack.

ENJOY!

Homemade Bread Crumbs

Any time I can make something myself instead of store bought, I jump at the chance. One of the things Skippy and I have been making ourselves is bread crumbs. We use them a lot and the expense can add up quickly, so for this "frugal female" it was just a given.

Making our own things means we can adjust them to our own liking, our taste buds. We can add more of this or less of that, although in our house it's usually MORE OF THIS! lol

For the bread crumbs, you can use any kind of bread you like. I like to use stale baguettes because the work wonderfully in my grinder. I use other breads as well, but that's my favorite to use. You can check with your local supermarket or bakery and see if they will sell you their "day old" breads. There's nothing wrong with them and you can get them at a "fraction" of the cost.

If you are using regular bread, you can toast it in your toaster or even in your oven, whichever works best for you. And please remember.....these recipes can be altered to fit the tastes of your family. I like a LOT of flavor in my bread crumbs so I just keep adding. You make like less of flavor, so you may choose to add less. Make it your own!!

For our bread crumbs you will need:

4 cups of ground or crushed bread crumbs
3 tablespoons garlic powder
2 teaspoons course ground black pepper
5 tablespoons Italian seasoning
*****I usually use dried parsley and oregano from the garden but I ran out :(

Add all ingredients into a gallon zip-lock bag and shake. Store in an airtight container. Use at your convenience!

I made this batch yesterday and then used some in my meatballs for dinner! YUMMM!

Scallopped Vadalia Onions

This recipe is AWESOME!! It is so easy and so DELICIOUS! I love onions, so when I saw this side dish, I just HAD to make them.

For this recipe, you will need:

6 large Vadalia onions, thinly sliced

8 tbsp. (1 stick) of butter

2 tbsp. flour

1 tsp. salt

1/2 tsp. pepper

1 tsp. dry mustard

1 cup milk

8 oz. grated cheddar cheese

1/2 cup seasoned bread crumbs

melted butter for topping - about 2 tbsp.

Sauté onion slices in 4 tbsp. butter. Melt 4 tbsp. butter in a separate pan; stir in flour & seasonings and cook for 1-2 minutes. Slowly stir in milk and cheese, stirring constantly until cheese is melted and mixture thickens.

In a 1-quart baking dish, alternate layers of onions and sauce. Sprinkle top with crumbs and drizzle with melted butter.

Bake at 400° until browned - about 15-20 minutes.

ENJOY!

Pumpkin Crunch

My sister Barbara, made me this recipe about 2 years ago and I was HOOKED!! If you like pumpkin, this is an AWESOMELY (is that a word? lol) DELICIOUS dessert. Well, you could eat it any time you want really. I have eaten for breakfast with a hot cup of coffee........WOW! Now THAT'S the breakfast of CHAMPIONS!!

For this recipe, you will need:

1 15 oz. can pumpkin
1 can evaporated milk
4 eggs
1 tsp. nutmeg
1/2 tsp. ginger
2 tsp. cinnamon
1/2 tsp. salt
3/4 c. sugar
1 box yellow cake mix
1/2 lb. melted butter
1 c. chopped walnuts (optional)

Mix first 8 ingredients together and pour into greased 9x13 inch pan. Sprinkle 1 box yellow cake mix over pumpkin mixture, then 1 cup chopped walnuts over cake mix. Then drizzle 2 blocks (1/2 pound) melted butter (cooled) evenly over nuts and cake mix. Bake at 350 degrees for 50 to 60 minutes. Serve as is with pumpkin on bottom and cake on top.

ENJOY!