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Breads & More

Fall is a great time for pumpkin bread!

1-15 ounce can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups sugar
3 1/2 cups flour
2 tsp. baking soda
1 1/2 tsp. salt
1 tsp. cinnamon
1 tsp. ground nutmeg
1/2 tsp. ground cloves
1/4 tsp. ground ginger

Preheat oven to 350 degrees. Grease and flour 2 bread pans. (Note, I doubled the recipe and made 5 loaves) In a large bowl, mix pumpkin, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together remaining ingredients, then stir into the pumpkin mixture until just combined. Pour into prepared pans, filling each 2/3 full. Bake 55-60 minutes or until toothpick comes out clean.

I made two pans of cinnamon rolls last week and decided to try some of these cinnamon rolls  grilled.  I sliced them into 1″ segments and buttered both sides and grilled them for about 2 minutes on each side.  They were awesome!  My  cinnamon roll recipe is listed under desserts.  They were so yummy!! 

Delicious and Sinful Grilled Stickies

Remi love this recipe given to me by my friend, Holly Crawford, from her cookbook.  I make them often and send them in his lunchbox.



1 pound pretzels

1/2  cup vegetable oil

1/2 -1 tsp.  cayenne pepper ( I use a heaping 1/2 tsp. because we like spicy!)

1 tsp garlic powder

1 packet Original Hidden Valley Ranch dry dressing packet




Combine all the ingredients, except pretzels.  Dump pretzels into a 9 x 13 pan and coat with the mixture.  Bake at 225 degrees for 2 hours, stirring every half hour.  YUMMY!

Spicy Pretzels

This is the first time I have ever made this and it turned out well.


3 cups flour

1 1/2 tsp salt

1 1/2 Tbsp. baking powder (1 Tbsp. plus 1 1/2 tsp.)

3 Tbsp. sugar

1 – 12 ounce bottle or can of beer, room temperature


1/2 stick melted butter

1/2 tsp. granulated garlic (optional)



Preheat oven to 350 degrees.  In a bowl, combine flour, salt, baking powder and sugar.

Add the beer and stir until blended.  Put in a lightly greased loaf pan.  Bake for 1 hour.

Remove bread from oven.  Melt butter and garlic (if using) and pour over the top of the bread.  Allow the bread to rest in the pan for 10-15 minutes before removing.  Remove from pan and let it slightly cool.  Slice and serve.

Homemade Beer Bread with Ham, Cabbage and Noodles

I make these quite often for my boys.  They LOVE them and you don’t have to let them raise so they are quick and easy to make.  If you have younger children, this can be done together as a family and everyone can shape their own pretzels into whatever shape they choose.  Whenever I showed the girls in childcare class, I recommended doing this whenever they babysat because it’s not only a fun activity but a great snack to boot!  The girls had a blast doing it (and they were teenagers).  So it’s fun for everyone.



2 packages dry yeast (4 1/2 tsp.)

1 1/2 cup warm water

2 Tbsp. sugar

3 cups flour

1 tsp. salt

1 egg, beaten

Coarse salt


Mix yeast, water and sugar.  Whisk together and let sit for 10 minutes (this is called letting it “proof”).  Add salt and then flour about a cup at a time until incorporated.  Knead dough until soft and smooth.  You may need a little additional flour while doing this so it doesn’t stick.  Break off a small piece of dough and roll into a 12″ rope.  Twist into a pretzel shape or whatever shape you like.  Continue with the rest of the dough.  This makes about 8 pretzels.

Place formed pretzels onto a lightly greased baking sheet.

Beat 1 egg and add 1 Tbsp. water.  Brush this mixture onto each pretzels and sprinkle with coarse salt.  Bake at 425 degrees for 15-20 minutes until lightly golden brown.

Serve with cream cheese or cheese sauce.  (You can make a cheese sauce  in the microwave by mixing some Velveeta cheese and a little milk.)

Homemade Soft Pretzel



I had a leftover loaf of Italian bread and decided to make bread pudding.  The original recipe came from an old Betty Crocker Cookbook and as you can see from my photo below, I have changed it a little.  I usually use regular white bread and put each piece through the toaster once and it’s fine.  I use 11 slices.  Today, I had this whole loaf of Italian bread so I decided to try that.  I cut it into slices and baked the slices on a cookie sheet at 350 degrees for 8-10 minutes to dry out the bread and then made my recipe as usual.  I cut the slices so they were a bit thicker than standard white bread so I ended up using about 9 slices total.  This is not only a great dessert, but it smells so awesome while it’s baking!

Original Betty Crocker Recipe:


My Recipe:


2 cups milk

1/4 cup butter

3 eggs, slightly beaten

1 tsp. cinnamon

1 tsp. fresh, ground nutmeg

1/4 tsp. salt

11 slices white bread, toasted or 9 slices Italian bread dried in the oven at 350 degrees for 8-10 minutes

Cinnamon and sugar to sprinkle on the top ( a couple of tablespoons)



Heat oven to 350 degrees.  Heat milk and butter over medium heat until butter is melted and milk is scalded.

Mix eggs, sugar, cinnamon, nutmeg and salt in a bowl.

Tear up bread and stir into the egg mixture.

Stir in milk mixture.

Pour into ungreased 1 1/2- quart casserole.  Sprinkle with cinnamon and sugar mixture.  Place casserole in a pan of very hot water (1″deep).  Bake uncovered until knife inserted 1″ from the edge of the casserole comes out clean, 40-45 minutes.

Serve warm by itself or with vanilla ice cream.

Warm sweet Bread Pudding with a dollop of Vanilla Ice Cream is the perfect dessert


My friend, Lori, shared this secret with me and I do this all of the time.  Go to the discounted bread section of your grocery store and find a cheap loaf of bread.  Any kind will work.  I have used Italian, Ciabatta, wheat, honey wheat,  and white.  Wrap it in foil, place directly into the oven  and bake for about 20-25 minutes at 350 degrees.  Serve.  You will be amazed at how good the bread will taste, totally fresh and totally homemade!  Try it, I know you will enjoy it!

This was a 50 cent loaf of  Italian bread from a few days ago and it turned out great!!

We love corn bread and honey butter with our chili.  I make this often to take to camp with us.

Corn Bread:


1 1/4 cup flour

3/4 cup yellow corn meal

1/4 cup sugar

2 tsp. baking powder

1/2 tsp. salt

1 cup milk

1/4 cup vegetable oil

1 egg, beaten


Heat oven to 400 degrees.  Grease an 8″ or 9″ pan.

Combine dry ingredients.

Stir in milk, oil and egg, mixing just until dry ingredients are moistened.

Pour batter into prepared pan.

Bake 20-25 minutes until light golden brown and wooden toothpick comes out clean.  Serve warm.


Honey Butter:


1 pound  butter

1/4 cup honey


Soften butter and add to mixer.  Add honey and beat vigorously.



Top corn bread with honey butter.  Yummy!!

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This has become our all time favorite pizza crust recipe.  It is so easy and so delicious.

Pizza Crust  Recipe:


2 Tbsp. olive oil

1 tsp. salt

1/2 tsp. granulated garlic or garlic powder

1/2 tsp. seasoned salt

1/2 tsp. Italian seasoning

1/2 tsp. dried basil

Set aside


1 package of yeast or 2 1/4 tsp yeast

2 Tbsp. sugar

1/2 cup warm water

Mix well and let stand for 10 minutes.

Now add olive oil mixture to the yeast mixture.

Add 2 1/2 cups flour.

Mix until it forms dough.

Turn dough onto a lightly floured surface and knead.  Roll out dough.   This makes one large cookie sheet or a 16″ crust.

Transfer dough onto a greased pizza pan or cookie sheet.

Spread with desired toppings and bake in a preheated 450 degree oven for 15-20 minutes or until golden brown.

This is a wonderful herb dough that is so delicious.   You do not have to let the dough raise but I will often let it sit on the oven for a half hour once I have placed it on the pizza pan and before  I add my toppings.  Also,  you can double this recipe and it works great.  Sometimes we need to make two if the boys invite friends.



I also wanted to mention our favorite sauce (made in Pennyslvania) , Del Grosso pizza sauce.  It is by far the best sauce I have found.  All varieties are great but we especially love the pepperoni-flavored sauce.

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I have a wonderful recipe for homemade buns and it makes a wonderful dough for cinnamon rolls as well and recently I made the recipe and want to share it because it is easy.

Bun Recipe:

2 packages dry yeast or 4 1/2 tsp. bulk yeast

2 Tbsp. sugar

1/2 cup warm water

Mix these 3 ingredients together until foamy and incorporated (proofed) and let stand for 10 minutes.

Then add:

1 1/2 cups sugar

1 cup canola or vegetable oil

4 cups warm water

1 Tbsp. salt

Blend well.

Then add about 13 cups of flour.  I don’t measure anymore because it is almost a 5 lb. bag of flour minus 2-3 cups.

Knead on floured surface.  You may need to add a little more flour until it is not sticky.  Spray the bowl that you use when  you let your bread raise with cooking spray and then oil your dough by coating it with vegetable oil.  Cover loosely with saran wrap and a tea towel.  This keeps the dough moist.    Let raise until doubled about 2-3 hours.  Punch dough down and let raise again 2-3 hours.  I then spray my cookie sheets and then form the dough into  buns and place them onto pans.   I have been doing one large pan of 20 buns (12 x 16) and 1 pan of cinnamon rolls so I use about half the dough for each.   Cover buns with a tea towel only and let raise about 2-3 hours.  Bake at 350 degrees for  20-25 minutes until brown.  Brush with butter and remove from trays to cool.




Cinnamon rolls:

Roll out remainder of the dough.  Brush with a stick of softened butter, sprinkle brown sugar, white sugar, cinnamon, and nutmeg.  I don’t measure the sugars, cinnamon and nutmeg.   Roll into log and cut into even pieces.  Place in a greased baking pan, cover with a tea towel,  and let raise 2-3 hours.  Bake at 375 degrees for 15-20 minutes.  Let cool and frost with frosting recipe below.

Cream Cheese Frosting:

1- 8 ounce package cream cheese

1/2 cup softened butter

3 cups of powdered sugar

1 tsp. vanilla

2 tsp. butter flavoring

1/2 tsp. salt

Whip ingredients in mixer except powdered sugar.  Add powdered sugar last.

Frost cinnamon rolls.

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