It’s that time of year again –

Another year – that makes 8 cancer-free years! Doing the HAPPY DANCE! Ladies – please get your MAMMOGRAMS! THEY SAVED MY LIVE 8 YEARS AGO!


Cinnamon Chocolate Chip Rolls

4 (1/4 oz, ea) pkgs. active dry yeast
2 1/2 C. warm water (110 – 115 degrees F)
3 C. 2% warm milk (110-115 degrees F.)
1/2 C. butter, softened
2 large eggs, room temp.
3/4 C. honey
4 tsp. salt
14 C. flour

6 T. butter, softened
2 1/4 C. packed brown sugar
1 (12 oz) pkg. miniature semisweet
chocolate chips
3 tsp. cinnamon

3 C. powdered sugar
6 T. butter, softened
1 tsp. vanilla
6-8 T. whole milk
In large bowl dissolve yeast in warm water;
let stand 5 minutes. Add milk, butter, eggs,
honey, salt & 3 C. flour – using elec. mixer,
beat on Low speed 3 minutes. Stir in enough
remaining flour to form a soft dough. Turn
dough onto a floured surface; knead until
smooth & elastic, 6-8 minutes. Place in a
large buttered bowl, turning once. Cover &
let rise in a warm place until dough doubles
in size, about 1 hour.
Grease four 9 X 13″ baking dishes with butter.
Punch down dough & turn onto a floured
surface. Divide dough into 4 pieces. Roll
each piece into a 14 X 8″ rectangle & spread
tops of pieces with butter. In a bowl combine
brown sugar, chips & cinnamon – sprinkle over
dough to within 1/2 inch of dough edges –
press mixture into dough. Roll up dough
jelly-roll style, starting with a long side. Pinch
seams to seal. Cut each roll into 12 slices &
place, cut sides down, into greased baking dishes.
Preheat oven 350 degrees F.
Cover & let rise until doubled, about 30 minutes.
Bake rolls 25-30 minutes until golden brown.
Cool for 5 minutes then remove from pans to
wire racks to complete cooling.

In a large bowl combine powdered sugar, butter,
vanilla & enough milk to reach desired consistency.
Drizzle over warm rolls. Makes 4 dozen

NOTE: Recipe can be halved


Mexican Street Corn Salad

32 oz. corn kernels, fresh or frozen
2 C. seedless cucumber, diced
1/4 C. white onion, chopped
1/4 C. red onion, chopped
2 tsp. cilantro, chopped
1 T. chili powder
1/2 C. grated Parmesan (or Cotija)
1/2 C. crema (see below)
salt/pepper, to taste

In large microwaveable bowl place corn
– add 2 T. water; cover & steam in micro-
wave 5 minutes; drain off liquid & allow
to cool. When corn is cool, add all remaining
ingredients – stir to coat. You may add more
crema if you want it saucier. Serves 8

Crema:  1-to-1 mix of mayonnaise & sour cream
mixed with about 1 tsp. fresh lime juice

Chicken Alfredo Stuffed Shells

1 (12 oz) box jumbo shells pasta,
cooked accordg. to pkg. directions
2 C. cooked, shredded chicken
1 container ricotta cheese
1 1/2 C. shredded mozzarella cheese,
1 C. grated Parmesan cheese, divided
2 tsp. dried Italian seasoning
salt/pepper, to taste
3 T. butter
2 T. flour
2 C. whole milk
1 C. heavy cream
4 slices bacon, cooked/crumbled
1/2 C. diced tomatoes
2 T. chopped parsley
Preheat oven 375 degrees F.
Spray a 9 X 13″ baking pan with
nonstick cooking spray. In large bowl
stir chicken, ricotta, 1/2 C. mozz, 1/4 C.
Parm. , Italian seasonings & salt/pepper,
to taste. In large pan over medium heat
melt butter. Whisk in flour & cook 1
minute. Pour in milk & cream – simmer,
whisking constantly, until just thickened.
Add remaining 3/4 C. Parm cheese to
milk mixture along with salt/pepper; stir
until cheese has melted. Spread 1/3 rd
of sauce into bottom of prepared pan.
Spoon chicken filling into shells & arrange
shells in a single layer in pan. Spoon
remaining sauce over top & sprinkle
with 1 C. mozz. cheese. Bake, uncovered,
25 minutes until pasta is bubbly & cheese
has just started to brown. Sprinkle bacon,
tomatoes & parsley on top & serve.
Serves 6


Crockpot Chicken Pot Pie

2-3 boneless chicken breasts (frozen),
do not need to thaw
1 can cream of chicken soup
1 C. milk
1/2 onion, chopped
3-4 potatoes, peeled/diced
1 (16 oz) bag frozen mixed vegetables
1/2 C. chopped celery
salt/pepper, to taste
1 tsp. garlic powder
1/4 tsp. poultry seasoning

Place all ingredients in crockpot; cover
& cook on low 6-8 hours. Remove chicken &
shred; add back to crockpot & stir to combine.
Serves 8

(NOTE: Poster also baked biscuits & served
1 biscuit on top of each serving.)


Salisbury Steak Deluxe

1 (10 3/4 oz) can cream of mushroom
soup, undiluted
1 T. prepared mustard
2 tsp. Worcestershire sauce
1 tsp. prepared horseradish
1 large egg
1/4 C. dry bread crumbs
1/4 C. finely chopped onion
1/2 tsp. salt
dash black pepper
1 1/2 lb. ground beef
1-2 T. canola oil
1/2 C. water
2 T. chopped fresh parsley (garnish)
In small bowl combine soup, mustard,
Wors. sauce & horseradish. In another
bowl lightly beat egg. Add bread crumbs,
onion, salt/pepper & 1/4 C. soup mixture.
Crumble beef over mixture & mix well –
shape into 6 patties.
In large skillet add oil & heat. Brown
patties; drain. Combine remaining soup
mixture with water; pour over patties.
Cover & cook over Low heat until meat
is no longer pink (& a thermometer reads
160 degrees F.) 10-15 minutes. Remove
patties to a serving platter; serve sauce
over meat & garnish with parsley.
Serves 6


Apple Cider Cupcakes &
Brown Sugar/Cinnamon Frosting

2 eggs
1 2/3 C. flour
1 C. apple cider
2/3 C. sugar
1/2 C. unsalted butter, softened
2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. salt
1 tsp. vanilla

1 C. butter, softened
3 C. powdered sugar
1/2 C. light brown sugar
1 tsp. cinnamon
2 T. milk
1 tsp. vanilla
(makes 15-17)

Preheat oven 350 degrees F.
Line cupcake tin with paper (or foil) liners.
In large bowl using elec. mixer cream butter &
sugar. Add eggs & vanilla – mix until fully
incorporated. Whisk all dry ingredients in a
separate bowl. Add apple cider & dry ingred.,
alternating between the two, slowly incorporating
them into butter/sugar/egg mixture. Fill cupcake
liners 2/3rds full. Bake 17-19 minutes (until a
toothpick or skewer inserted into center comes
out clean). Let cool completely before frosting.

In a large bowl using elec. mixer whip butter,
brown sugar, cinnamon & vanilla until light &
fluffy. Gradually add powdered sugar – mix
until incorporated. Add milk until you reach
desired consistency (more for a thinner frosting).
Transfer to a ziplock bag (snip off a bottom corner
to use as a piping bag) – (OR) using a piping bag.
Frost each cupcake once cooled.
Cupcakes will stay fresh at room temp. in an
airtight container for 5 days.



Our weather is gorgeous – sunny (some clouds earlier)
and 70! I know Fall is coming but I’m enjoying EVERY SUMMER-
LIKE DAY while I can.

Hope you have a great day!



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