All humanity passes through the family so keep them well fed!

The Best Cinnamon Rolls with Cream Cheese Frosting


This morning we had the first snowfall of the year! I’m so excited that winter is finally here!

Today’s recipe is a combination of a recipe for Cinnabon Rolls and a bread machine recipe for Amish bread! I really like using this recipe for the dough because it’s just a basic white bread recipe and it doesn’t have any crazy ingredients in it. Now, I know that the store bought packages of cinnamon rolls are easy and tempting to get but with just a few extra minutes you will get the best cinnamon rolls you (or your family) have ever tasted! Let me warn you though, once you make these, all other cinnamon rolls will never be the same!

If you want the ease of popping them in the oven in the morning, make the rolls the night before, put them in the fridge, then pull those babies out and cook them. If they’re in a glass pan, make sure you put them in a cold oven. You can even make the frosting the night before and just pull it out to soften while the rolls are baking. So yummy!

Last week I made these yummy pumpkin bars with the same frosting that goes on the cinnamon rolls. Check it out and let me know what you think! 🙂


Cinnamon Rolls


For the dough-

9oz warm water
1/4 cup olive oil
3 Tbs sugar
1 tsp salt
3 1/2 cups flour
1 1/2 tsp active dry yeast

For the filling

1 cup packed brown sugar
2 1/2 tbs cinnamon
1/3 cup softened butter


1) Combine all ingredients for the dough in bread machine and set to “dough” cycle.

2) When dough is done roll out on a floured surface to form a 16″ wide and 21″ long rectangle with a thickness of 1/4″.

3) Combine brown sugar and cinnamon in bowl and mix well.

4) Spread the softened butter all over the dough. Sprinkle the cinnamon sugar mix evenly over the butter and dough surface.

5) Roll down jelly roll fashion along the 16″ wide side of the rectangle. Cut dough roll into 12 slices. Place the 12 slices into a 9×13″ baking pan.

6) Bake at 400 degrees for 15-20 minutes or until light brown on top. Allow to cool. Frost generously and enjoy!

Cream Cheese Frosting

4 Tbs. Softened butter
3 ounces cream cheese*
1 1/2 cups powdered sugar
1/2 tsp vanilla extract
1/8 tsp salt


1) Beat butter and cream cheese with mixer until combined.
2) Slowly add in the powdered sugar. Mix in the vanilla and salt.

(If too thick for your liking add a little milk until it is the consistency you like.)

*I don’t mind a little extra cream cheese so I just do 4 ounces to make it easy. 🙂

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Easy and Delicious Pie Crust

Hello Everyone!

Thanksgiving is soon approaching so today I have an easy pie crust recipe! This recipe comes from my Grandmother and it is so versatile. We make pies, fruit pies, quiches, casseroles– anything that calls for a pie crust! But we have been craving pumpkin pie and at first I was worried that if we had it now we wouldn’t want it on Thanksgiving but really, who would get tired of pie?

What I love about this crust is that it has 5 ingredients and it requires NO rolling out!!!! Or chilling…. It’s so annoying when you want a pie and you want it now but the crust is holding you back because it has to chill for 2 hours…. the frustrations of a baker….. 😉 And when you make a homemade crust you always feel good about your pies!

Easy Mazola Pie Crust
Makes 1 9″ pie crust


1 1/2 cups flour
1 tsp salt
1 tsp sugar
1/2 cup oil
2 Tbs milk


1) Sift together the flour, salt, and sugar in medium bowl.


2) With a fork whip together the oil and milk. Then pour into the dry ingredients and mix until crumbly.


3) Press with fingers into 9″ pie plate.


4) Bake at 450 for 10-12 minutes.*

Here is the finished product with a yummy pumpkin filling!


*If a recipe calls for a baked pie crust then go ahead and bake it but if it calls for unbaked then it works just fine for that too. 🙂

Isn’t that a cute dollop of Whipped cream? Its so pretty….Here’s what my pie would really look like though if I was just eating it…. Equal parts crust, filling, and whipped cream…..




Garlic Potato Wedges

Greetings everyone! 🙂

Hope you all had a lovely weekend! Our priest was gone for the week showing some Polish friends of his around VA, so we asked our substitute priest over for breakfast on Sunday and my 4 brothers (each) had a lacrosse game so we spent several hours watching them. Then we ended the day with homemade Chinese food and White Collar. Have any of you seen White Collar? It’s a really good TV show that we have just gotten into!

So, tonight we had these delicious
French fries! What’s really interesting about this recipe (I think) is that you mix all the seasoning together with the vegetable oil. Also it calls for mixing cornstarch in with the oil and seasonings as well. All the other recipes for fries that I have, tell you to brush the potatoes with oil and then sprinkle the seasoning over them but they never are coated all the way, never truly crispy or just…. boring sometimes….

But this recipe really hits the spot! I remember the first time I made them- I was doing school and I had earlier found this recipe on Pinterest. Well, whenever that happens I have a hard time focusing on school because I want to try whatever new recipe I found, so I took a break and whipped these up as a mid afternoon snack. My whole family kept coming though the kitchen saying “What smells so good?!”. Needless to say, the whole tray was gone as soon as they were done! 😉

(My little sister walked through the kitchen tonight while they were cooking and saw them in the oven and yelled “We’re having those?!! I love those!!!) 😉

Garlicky Potato Wedges


5-6 medium potatoes (1lb)
1/2 tsp Dried Oregano
1-2 Tbs cornstarch
5 garlic cloves chopped
1 tsp Red chili powder/Cayenne pepper*
1/2 tsp garlic powder
1/4 tsp black pepper
3 Tbs Veggie/olive oil
Salt to taste


1) Preheat your oven to 450.** Combine all the ingredients, except the potatoes, in a large mixing bowl.

2) Cut your potatoes into wedges. Dump them into the bowl with the oil/seasoning mix. Stir until the wedges are coated.

3) Spread them on a greased cookie sheet. Bake for 30-45*** minutes. Sprinkle with salt and serve with ketchup! Enjoy!!

* Unless you know you can handle the heat, I would suggest using the chili powder and just a light sprinkle of the cayenne for a little kick.

** The blog where I had originally gotten the recipe and directions is not working for me, so that’s the temperature I cooked mine at.

*** As I said above , the blog i got the recipe from wasn’t working, so this is how long I cooked mine. But since I was cooking for 10 people, there were more potatoes to cook so mine were in the oven for an hour…. 🙂


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Easy Lemon Shrimp

Hey Everybody! Hope your week has gone well! Did any of you make it to Chick-Fil-A appreciation day? We were in MO at the time and couldn’t find any where we were. 😦 But the week before they had a cow appreciation day where you go in dressed as a cow and you got a free entree or meal. So we made costumes (even painted our noses black) and all day we counted down the hours until it was time to go.


But when we parked at Chick Fil A there was nobody else there dressed as cows. 😛 Imagine how self conscious we were as we realized we were all dressed as cows, about to go into a full restaurant. All the black noses turned to me and said “Are you sure it’s today?” I was positive it was Cow Appreciation Day but just to be sure Dad called our Chick- Fil-A and made sure it was. So we made or way in and tried to hide behind each other. With 10 people dressed as cows though, I’m not sure why we thought it would do us any good. 😉 Our herd made its way up to order and one of the employees had a bell and the tradition is to moo whenever you hear the bell ring. So we all mooed our hearts out. Everybody laughed and we started to relax and sat down to enjoy our meal.

Here’s an interesting tidbit for you– When they bread their chicken before frying it, they mix powdered sugar into the flour and they don’t use any milk. They just throw the chicken into the flour/sugar mixture.


Hahahaha… anyway back on track. Today’s recipe is a easy lemon shrimp! It’s great for meatless Fridays or if you’re just craving some seafood! One thing that I love about this recipe is that it cooks the shrimp perfectly. Before this recipe, our preferred method of cooking shrimp was steaming them. But I always had trouble figuring out exactly how long to steam them and they never came out cooked the same way. This solved my problems. Just throw them in the oven, set the timer and then forget about them.

Also, this is my revised version. We use one more lemon than the original recipe called for and I rewrote the directions so they are a little more clear. 🙂

Easy Lemon Shrimp


1 stick of butter
2 lemons
2 lbs of shrimp fresh or frozen*
1 packet of dry zesty italian seasoning mix


Set the oven to 350. Put the stick of butter on a cookie sheet (that has edges) and put it in the oven to melt.

Slice the lemons thinly and lay them over the butter, trying to cover the cookie sheet as best as possible.

Lay the shrimp in a single layer over the lemons. Sprinkle the packet of italian seasoning over everything.

Put in the oven and bake at 350 for 15 minutes. Serve over crusty bread, noodles or with a side of rice and veggies. Enjoy!!

*If the shrimp was frozen thaw them by running them under cold water until they do not feel frozen when you squeeze them.


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Fabulous Bread- No Seriously It’s Fabulous!

As suggested by the title, this recipe is fabulous! BTW- the recipe came with the title, this is not something we are making up! We got this recipe a long time ago from a lady on the Five In A Row homeschool forums. But my Mom can’t remember her name. Once you make this bread, you will wonder how you survived without it! What’s great about it is that it’s very forgiving. I made a mistake once while making it and thought it would be ruined and I kept checking the oven every 5 minutes to see how it was doing. But despite my worries it turned out fine!

My Nana was here visiting with my cousin for a few days and she made her famous stuffed peppers that my Dad talks about all the time! The next day we got Carol Lee donuts- yum!! I introduced Nana to Pinterest and we both spent several hours oohing and ahhhhing over all the good ideas and recipes! So many good times were enjoyed last week! As a side to her delicious stuffed peppers we made this bread and it was a hit all around! So I decided now is a good time to put it on my blog so she can pin it this!

Now this recipe does call for a Kitchen-aid mixer but we made it by hand because our mixer is broken. 🙂 Oh, It is also fabulous (hehe) as French toast!

Fabulous Bread


2 1/2 cups warm water
2 Tb yeast
3 Tb sugar
1 Tb salt
1/3 cup oil
6 cups flour

Mix yeast, sugar and water. Allow to sit for a few minutes. Add remaining ingredients and let your mixer knead the dough until it is a soft dough. Let it rise in mixer. Punch down every 10 minutes by turning on the mixer for a few seconds. Do this 4-5 times.

Divide dough into 4 equal parts. Roll each quarter into a large rectangle and roll up starting from the long side.

Place on greased baking sheets sprinkled with corn meal, seam side down. With a sharp knife cut slits into the loaves. Let rise until doubled in size (about 30 minutes).

Bake at 400 for *35 minutes. Brush crust with butter as soon as it comes out of oven. Try to contain yourself as you wait for it to cool slightly! 😉 Slice and Enjoy!!!

* Sometimes it only takes 20 minutes


Thirst quenching lemon/ginger iced tea!

Hi guys!

So today I have another tea recipe! This is one we have been making for almost 8 years and it’s a hit every time we do! It’s a diabetic recipe that we found when my Mom was pregnant with my 7 year old sister. She had gestational diabetes when she was pregnant so we had to find something she could drink that wouldn’t mess up her blood sugar. So we found this! It’s a nice recipe to have on hand when you are tired of plain sweet tea!

Easy Lemon Ginger Iced tea
4 family sized tea bags
1/4 cup lemon juice
1 3/4 cup Splenda*
1/2 teaspoon ginger
1 lemon sliced (for garnish)

*I only use about 1 1/2 cups of Splenda- you can adjust the amount to however sweet you like your tea.

Take one quart of water and bring to a rolling boil. Once boiling remove from heat and add the tea bags and the ginger- stir and cover immediately. Let steep for ten minutes. While tea is steeping take an empty gallon pitcher and add one quart of cold water, lemon juice and Splenda, stir to combine. After the ten minutes have passed lift the tea bags out of the pot and pour the warm tea into the pitcher. Take the tea bags and dip them in fresh cold water in the same pot and gently squeeze and then discard the bags. Pour the “tea bag rinse” into the pitcher and then fill the rest of the way with cold water. Stir well. Serve over a full glass of ice with a slice of lemon. Enjoy!

Au revoir et a bientot!




The best spaghetti sauce

So this is going to be one of my more…embarrassing…posts. This recipe involves me making what one could call a big mistake! 😛 See the thing is, we buy the really big cans of tomato sauce from SAMs that have about 13 cups of sauce in them and we always end up using the whole can when we cook. Well, our friends were coming over for dinner that night and we had planned spaghetti but I REALLY didn’t feel like our usual homemade sauce. So I dug around on Pinterest and found one that looked simple yet yummy! Let me just say right now, that personally, I know I have trouble when it comes to taking a recipe that makes a little bit of something and multiplying the ingredients so that it can feed more than ten people. I figured 13 cups of sauce in the can meant I should just multiply all the ingredients by 13–right? Wrong! I forgot to take into account that a single batch of sauce called for 2 1/2 cups of tomato sauce!!!!. I really only should have doubled it 5 or 6 times! Mea culpa, mea culpa! Anyway, dinner time came, our friends were over and I still didn’t realize I had made a mistake. We dished out the spaghetti and the sauce and then everyone started raving about how good it was! 😀 As I was talking over the ingredients with my Mom I realized what I had done!!! I couldn’t believe it!! I was in utter shock until I remembered that everyone had loved it! So, I guess it turned out all right after all! 🙂 But the drama wasn’t quite over yet! At 11 o’clock pm, just as I was drifting off to sleep, I jolted up in bed– I couldn’t believe it! I had also forgotten the salt and pepper!!!! That was a fretful night’s sleep! 😉

I put the amount of ingredients I used in parenthesis in case any of you wanted to do it just like crazy me! 😉

Easy Spaghetti Sauce (serves 4-6)
Recipe by Lou


1 tbsp olive oil (13 tbs olive oil= 3/4 cup)
2 garlic cloves, minced (26 garlic cloves=5 tablespoons)
1 tsp dried thyme (4 tbs thyme*)
1/2 tsp dried basil (2 1/2 tbs basil)
2 1/2 cups crushed tomatoes (13 cups tomato sauce)
1/2 tsp sugar (2 1/2 tbs sugar)
1/2 tsp balsamic vinegar (2 1/2 tbs balsamic vinegar)
1 tbsp butter (13 tbs butter)
salt and pepper, to taste

* I didn’t use thyme– we didn’t have any!


In a pan, heat olive oil over medium heat. Add garlic, and cook until fragrant, about 1-2 minutes.

Next, add the herbs. Stirring and cooking for another minute. Add the crushed tomatoes and sugar. Bring to a boil, reduce heat, cover and simmer for 10 minutes.

Lastly, stir in the balsamic vinegar and butter. Season with salt and pepper to taste.

Spaghetti Sauce doesn’t get much easier than that. The flavours are rich and the balsamic vinegar gives it a little je-ne-sais-quois!

Au revoir et a bientot!



Pan Seared Honey Glazed Salmon

Hi guys! Hope you all enjoyed your weekend- it has been a beautiful couple of days here! I love cold weather but these past few days have had me wishing for spring and warmer days!
Ooh! I forgot to tell you all that my little sister just took her first steps this past weekend!!!! She is so cute to watch! 🙂

So today’s recipe is the most unbelievably delicious salmon in the world! It is our number one go to recipe for Friday’s! My Dad who is not at all a salmon person loves this!

Yield: 4 servings


4 (6 oz) salmon fillets, rested at room temperature 20 minutes
8 tsp flour, divided
2 Tbsp honey, divided
zest of 1 – 2 limes (I like it with a generous amount so in my opinion 2)
2 Tbsp extra virgin olive oil

Browned Butter Lime Sauce
6 Tbsp salted butter, diced
3 Tbsp fresh lime juice
1 clove garlic, minced
1/2 tsp salt
1/2 tsp freshly ground black pepper

Working in batches of two salmon fillets at a time (or using two skillets, because you don’t want to overcrowd the salmon when cooking it on the stove-top so it cooks more evenly), place salmon fillets on a cutting board or plate and sprinkle 1 tsp flour over each side of the salmon fillets and spread flour to evenly coat. Evenly drizzle 3/4 tsp honey over each side of the flour coated salmon fillets.* Drizzle 1 Tbsp olive oil into a 10 inch non-stick skillet, swirl pan to evenly coat bottom and heat over medium heat. Once oil it hot, carefully place salmon ) in pan and cook over medium heat, 3-5 minutes per side until salmon has cooked through and bottom has nicely browned. Plate salmon immediately, drizzle each fillet with 1 1/2 – 2 Tbsp Browned Butter Lime Sauce and sprinkle with lime zest. Serve warm.

* I like to coat one side with flour and honey, put it in the pan and then coat the other side right before I flip- the honey tends to slide off so that’s why I usually wait until right before flipping…
** I have never browned the butter- I just melt the butter in a pan and then add the other ingredients and then throw it in the blender. Still tastes delicious, I just don’t have to worry about burning the butter while I am cooking ten salmon fillets! 😉 But try browning it and let me know what you think!!

Browned Butter Lime Sauce
Place butter in a small (light colored) saucepan. Cook over medium heat, swirling pan occasionally, until butter is fragrant and has turned a tan shade Remove from heat and add browned butter along with lime juice, garlic, salt and pepper to a blender. Blend* on low speed for 30 seconds to 1 minute until well blended. Pour sauce into a small glass dish (note: whisk butter mixture with a fork before pouring onto salmon as it will separate, rewarm if needed).
* I had never put it in a blender before until just the other night– it makes a HUGE difference! It thickens and becomes creamy and just absolutely delicious!!! (The sauce is really good over rice too!)


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Comfort food

Hi guys!!! It feels great to be back! I have been neglecting my poor blog for the past several months! 😦 I fell behind and then never caught up. But– my lovely, wonderful parents surprised me one freezing cold day, after standing and praying outside Planned Parenthood, with an iPad! That warmed me up faster than an ice chip would melt in boiling coffee! They said it was a thank you for helping out around the kitchen and the house, but also to help me keep up with my blog! It’s going to be SO much easier now! I am pretty familiar with how to work handheld devices (like smartphones and such) but not at all familiar with computers. It was such a pain each week to try to upload pictures, then find them on the computer and then try to make my blog accept it and then redo it all if the computer failed that by the time I finished, I felt like it wasn’t worth the effort! Now though, I can whip out the iPad, snap a photo and then upload it straight to my blog! I am so very grateful! I now resolve to do at least one blog post each week- more if I am capable! I don’t think my parents realize how much motivation this gives me to do my blog! :’) I love them!!!!!

I have been laying on the couch all day today because of a cold and losing my voice and I don’t know about you guys but when I am sick I always want Alfredo noodles- double the sauce! This is a copycat recipe fom Olive Garden and it is by far the best recipe for Alfredo sauce I have ever tried!! I got it from Budget Savvy Diva. Check her site out- she has great recipes!


Copy Cat Recipe – Olive Garden Pasta Alfredo


1 stick of butter
1 clove of minced garlic
1 pint of heavy cream
1 cup of Parmesan cheese
2 tablespoons cream cheese
salt and pepper
Make Pasta.
In a sauce pan over medium heat – melt butter and add garlic and cook for two minutes.
Add cream and cream cheese and heat till bubbling ( not to the point of a boil)
Add in Parmesan Cheese and mix until the cheese melts add salt and pepper to taste. I ended up adding about 1/2 teaspoon of pepper ( but that is just me).
Mix some sauce with the pasta ( a little sauce goes a long way ).

Au revoir et a bientot!

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Change of plans

Today was not the normal Sunday that usually comes around every weekend. This Sunday held a slight change in plans for us. As we were walking into church, Pumpkin’s Godfamily came out and said that there would be no Mass today because our priest has pneumonia (please keep him in your prayers). There was only going to be a Eucharistic Service but since we are obligated to go to Mass every weekend when possible, both of our families headed 20 minutes down the road to go to Mass at a different parish. All 13 children and 4 adults piled into a long pew at the back of the church. The Polish priest has a thick accent and it is sometimes hard to understand what he is saying but that helps the little ones because they have to pay extra close attention if they want to know what he is saying! 🙂 We all loaded up in the car after Mass,shouted goodbye to our friends and headed off to the town’s extraordinary donut shop to get two dozen of everyone’s favorite donuts! (There were a lot fewer than that when we got home!) The rest of the day is devoted to finishing off the donuts, relaxing, watching movies and then enjoying a nice dinner of roasted chicken, Focaccia bread, veggies and our new favorite dessert, Cheese Danishes. Hope you all enjoy the rest of your Sunday!

‘Easy Cheese Danishes’



‘Fabulous Focaccia Bread’

1 1/2 cups warm water

1 tsp Garlic Powder

1 tsp Rosemary

1 tsp Basil

1 tsp Salt

1 Tablespoon Olive Oil

3 3/4 cup Bread Flour

2 1/2 tsp Yeast

Put ingredients in order in bread machine. Set to dough cycle. Take out the dough and using your hands, press it into a greased cookie sheet until it is the same size as the cookie sheet (like a rectangular pizza crust). Drizzle with olive oil and sprinkle with parmesan cheese, basil and garlic salt to taste. Cover and let rise for about a 1/2 hour and then bake at 400* for 20 minutes. Enjoy!

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