Friday, October 02, 2015

85 Calorie Mini Cinnamon Rolls - Bread Machine Recipe

These cinnamon rolls have every bit of flavor as the larger version....just shrinked a bit.  They are just as sinful but without all the guilt!  They are the perfect 2 bites to have with coffee!

  • 3/4 cup milk
  • 3 1/4 cup flour
  • 1 package Instant Dry Yeast
  • 1/4 cup sugar
  • 1 egg 
  • 1/2 tsp salt
  • 1/4 cup butter, softened 
  • 1/2 cup water
  • 4 tbsp butter, melted
  • 3/4 cup unpacked brown sugar 
  • 1 tbsp cinnamon
  • dash of nutmeg

Place milk and 1/4 cup butter in microwave safe dish and heat for 1 minute and 30 seconds.  Pour into bread maker and add sugar, yeast, water, flour, salt and egg.  Select your dough setting and allow the dough to mix and rise. 
Once cycle has completed place dough onto floured surface and roll out to about a 16x20 rectangle (you want dough to be rolled to about 1/4 in thickness).   Melt 4 tbl butter and mix together the brown sugar and cinnamon and dash of nutmeg.  Brush butter over the surface of the dough and sprinkle with the brown sugar/cinnamon mixture.  Roll the dough horizontally so you have a long log.  Slice the rolls into about 1/4 inch thickness making 40 mini rolls.  Place onto parchment lined baking sheet so they are almost touching each other. 
Preheat oven to 375 degrees.  Cover the rolls with a clean towel and place the baking sheet on the stove while it preheats.  Allow the rolls to rise again on top of the stove for 30 minutes.  Bake for about 15 minutes or until tops look golden brown.

Thursday, September 24, 2015

Simple, Natural Wooden Cutting Board Disinfectant

Here's a simple way to clean your wooden cutting boards.  Lemon has natural disinfectant properties that allows you to clean without any harsh chemicals.  Here's how:

Sprinkle board with coarse salt and cut 1 lemon in half.  With cut side down begin scrubbing the board with the lemon.  The salt acts as an abrasive while the lemon disinfects.  Allow to sit for about 15 minutes then wipe with a damp cloth.

Sunday, September 20, 2015

Pumpkin Pie Crumble Bars

Pumpkin pie crunch....Where texture marries taste...YUM! Hope you're not too pumpkin'd out for this  one. It's a must for thanksgiving dessert sharing!

Photo Credit: Duncan Hines
What you will need:
  • 1 can (15.5 oz.) solid pack pumpkin
  • 1 can (12 oz.) evaporated milk
  • 3 large eggs
  • 1½ cups sugar
  • 1 Tbsp. pumpkin pie spice
  • ½ tsp. salt
  • 1 package Duncan Hines® Classic Yellow Cake Mix
  • 1 cup butter or margarine, melted
  • 1 cup chopped pecans                                                                 
  1. Preheat oven to 350°F. Grease and flour 13 x 9-inch pan.
  2. Combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt in large bowl. Stir until blended.
  3. Pour pumpkin mixture into prepared pan. Sprinkle dry cake mix evenly over pumpkin mixture and drizzle with butter.
  4. Bake 25 minutes; remove from oven and sprinkle with chopped pecans. Tightly cover with aluminum foil and bake an additional 25 minutes.
  5. Cool completely. To serve, cut into squares. 

Wednesday, April 01, 2015

DIY Easter Egg Dye

Avoid chemicals and additives in store bought dyes and make your own!  Or this could simply be a little lesson for the kids to how eggs were colored before all the artificial dyes were created.  The longer you let the egg sit the more vibrant it will be!


The Basics:
(per color)
  • 1 cup water
  • 3 tsp vinegar
  • small sauce pans or bowls (if you are going to be microwaving)
Now for the color infusions you'll need:

Blue:  1/2 cup blueberries
Orange:  2 tbl turmeric
Purple: 1/8 cup grape juice
Purple: 1/2 cup raspberries
Red: 1/8 cup pomegranate juice
Yellow: 2 tbl cumin
Green: 1/2 cup spinach (chopped)

Add each of your color infusions to your bowl or sauce pan and cover with 1 cup water.  Bring to a boil on the stove or covered in the microwave.  Once boiling remove from heat and cover.  Allow to sit until cooled.  Once cooled, add 3 tsp of vinegar to each color.  Now, pace your eggs into the color.  The longer they sit in the color the more vibrant they will be (you could allow to sit for more than a day).  Enjoy!


Thursday, March 26, 2015

Peter Cottontail Pancakes

You have to make these Easter morning! The kids will love helping assemble them too.

Taste of Home

You will need enough pancake batter for:
One Large Pancake (Body)
One Medium Pancake (head)
Two Small Oval Pancakes (feet)
Two Small Oblong Pancakes (Ears)

- Also:
 Banana slices for feet, Chocolate chips for paws, and whipped cream/flaked coconut for tail!

Happy Easter friends!


Wednesday, March 25, 2015

Good n' Plenty Bunny Cookies - Adorable!

These cookies are almost too cute to eat....but they are simple and quick to make, so you can make a few dozen!


You'll Need:
  • Sugar cookie dough (pre-made is fine)
  • Egg shaped cookie cutter (or make-shift small flat ovals with hands and sharp knife)
  • Good n' Plenties (or pink lemonade Mike n' Ikes)
  • White icing/glaze (simple whisk 2 tsp water and 1 cup of confectioner's sugar)
  • Tube of white frosting for a plump firm tail
  • White sugar crystals (regular sugar is OK too)
  • Small tube of black icing (the one with small fine pointed tip)

  1. Roll out cookie dough
  2. Press cookie cutter into dough to create oval shapes
  3. Arrange on greased cookie sheet
  4. Bake for 7 minutes at 350 (watch to see if they begin to get golden brown at 6 mins)
  5. When warm, add icing to top with teaspoon, spreading evenly
  6. Press two pink Good n' Plenties onto "head" of bunny for ears (in a "v" shape)
  7. Make two small dots for eyes with black decorating icing
  8. Add tail using a circular motion to adhere a little round tail
  9. Dust tail with sugar crystals
  10. Let cool for about 1 hour!


Hop to it! And make sure to share your pics of our recipe on our facebook wall.


Saturday, February 21, 2015

Butternut Squash Noodles with Cranberries and Spinach

Butternut squash noodles have become my new obsession.  They are so delicious and satisfying so you don't miss the real pasta noodle.  Tart cranberries and wilted spinach pair perfectly with the sweetness of the butternut squash.  You will need a veggie spiralizer for best results.  This is the one I use, here on

You'll Need:
  • 1 small to medium butternut squash (try to find one with a long skinny neck)
  • 1 small onion, chopped
  • 3 garlic cloves, chopped
  • 1 tsp chili flake
  • 1/4 cup dried cranberries
  • 3 cups fresh spinach (or a box of frozen, thawed and drained)
  • extra virgin olive oil for drizzling
  • salt & pepper
Preheat oven to 400 degrees and line 2 baking sheets with parchment paper.  Peel squash and cut the bulb off the end so you are left with only the long skinny neck.  Spiralize the squash into thin noodles and place onto baking sheets.  Drizzle with olive oil and season with salt and pepper.  Bake for 7 minutes and remove from oven.

Drizzle large skillet with olive oil and saute onions and garlic for about 5 minutes or until onion is translucent.  Add in chili flake and spinach.  Cook until spinach has wilted.  Add in the butternut squash noodles and saute just until ingredients come together, no longer than 5 minutes.  Serve!

Sunday, February 01, 2015

The Ultimate Superbowl Dip Bar

Dips are always a crowd pleaser and they are an easy app for the host to prepare too.  For your Superbowl party why not set up a dip bar to keep your guests snacking through out the game?  Set your table up with all the fixins for the big game!  Here are some dip ideas!

Jalapeno Popper Spread

2 (8oz) packages of cream cheese
1 c mayo
1 (4oz) can chopped green chili's
1 (2oz) can chopped jalapenos
1 c grated Parmesan cheese

Stir all ingredients except the Parmesan cheese until well incorporated.  Place in a microwave safe dish and top with Parmesan cheese and microwave for about 3 minutes.

Taco Dip

1 package taco seasoning mix
1 (16 oz) can refried beans
1 (8oz) cream cheese
1 (16oz) sour cream
1 (16oz) jar of salsa
1 large tomato chopped
1 green pepper chopped
1 bunch green onions chopped
1 small head lettuce shredded
2 c shredded cheddar cheese

  1. In small bowl mix taco seasoning with refried beans.  Spread mixture on the bottom of a large serving platter
  2. Mix sour cream and cream cheese together and spread on top of refried beans.
  3. Top layers with salsa, tomato's, pepper, green onions and lettuce and top with cheddar cheese.

Corned Beef Stuffed Pumpernickel 

1 loaf of round pumpernickel (about a 2 lb loaf)
1 (12 oz) can corned beef
1 small onion chopped
2 small dill pickles chopped
2 (8oz) packages cream cheese
2 (8oz) containers sour cream
2 tbl mayo
2 tbl dill pickle juice
1 tsp garlic powder

  1. Hollow out bread and reserve the filling for when you serve the dip.  
  2. Shred the corned beef and place into a medium size bowl.  Incorporate the rest of the ingredients making sure to mix together well.
  3. Once mixed, place the dip back into the hollowed out bread and serve with reserved bread chunks.
Beer Cheese Pretzel Dip  
2 (8oz) packages cream cheese
1 (1oz) package powdered ranch dressing mix
2 c shredded cheddar
1/2 cup beer
Dash of salt
Dash of Cayenne pepper (or to taste)

Mix all together and place into a serving bowl.

All of these yummy dips can be served with:

  • Pretzels
  • Nacho chips
  • Chips
  • Crackers
  • Veggies
  • Bread chunks

Tuesday, January 27, 2015

Ultimate Chili

You can either make this stove top and let it simmer on low or you can use your slow cooker and cook on low for at least 5 hours (the chili will already be cooked, you will just need to let the flavors come together and allow the vegetables to soften).  Perfect for a cold day!


  • 1 lb lean ground beef
  • 1/2 lb ground sweet or hot sausage
  • 3 cloves garlic
  • 1 small onion diced
  • 1 small green pepper diced
  • 1 small jalapeno,diced and seeds removed
  • 1 (25 oz) can diced tomatoes
  • 1 (14.5 oz) can tomato sauce
  • 1 tsp oregano
  • 1 tbl cumin
  • 3 tbl chili powder
  • 1 (14 oz) can kidney beans, drained and rinsed
  • 1 (14 oz)  can black beans, drained and rinsed
  • Individual bags of Frito's
In a large skillet over medium heat brown the beef and sausage.  Place the rest of the ingredients in a dutch oven or slow cooker and allow to simmer.  If your using a dutch oven keep the heat on medium until the chili begins to simmer then reduce to low for at least 1 hour.  If you are leaving the chili on stove top for more than 1 hour check and stir about every 20 minutes.  If your using the slow cooker to keep on low for up to 8-10 hours.

Serve with tortilla chips or fritos!

Saturday, January 24, 2015

Ribollita - Day old Bread Soup

Use up your day old bread with this hearty soup.  This soup can feed a crowd and is very cheap to make.  It's a real stick to your ribs type of soup without having to add in meat or lots of expensive ingredients.


  • 3-4 cloves garlic, chopped
  • 1 onion, chopped
  • 2 carrots, chopped (I don't even peel these, just wash them)
  • 2 ribs celery, chopped
  • 1 bay leaf
  • 2 (14.5 oz) cans of white beans (whatever you have on hand)
  • 6 cups chicken broth
  • 2 cups crushed tomatoes
  • 3 cups stale bread
  • 1 cup grated Parmesan cheese
  • small handful of torn basil for garnish (optional)
  1. Saute garlic, onion, carrots, celery and bay in large stock pot with a little olive oil.
  2. Add in beans, chicken broth and tomatoes.  Cover and brink to a simmer.
  3. Remove lid and lower heat.  Add in stale bread and stir until bread is all moist and mixed into the soup.  The bread will make the soup thick and stew like.  Once the bread is evenly distributed the soup is done.
  4. Serve with grated cheese for garnish.
If your soup becomes too thick from the bread simply add more water or chicken broth.