Saturday, November 17, 2012

One hour cinnamon rolls

3 1/3 c warm water
1 c oil /butter/shortening
1/2 c sugar or honey
4 T yeast
1 T salt
3 eggs
10 1/2 c flour
Melted butter/oil

Preheat oven to 425 degrees. Mix together the water, oil, sugar, yeast, and salt. Rest 10 minutes. Add eggs; mix in approximately 10 1/2 cups flour. Let rise 10 min, or until dough has doubled in size. Roll out dough into rectangle or oval. Spread melted butter or oil on top of dough. Sprinkle cinnamon and sugar on top. Roll dough into log. Use the floss to cut log into rolls. Place on cookie sheet and let rise 10-20 min. Bake 10 min. Frost with icing. (makes about 4 dozen).

Tuesday, June 12, 2012


1 pork loin
1 C. Brown sugar
Sweet Baby Ray's Bar B Q Sauce

Put a cup of Brown sugar in the bottom of your Crock Pot.   Cut the pork Loin (I got mine at COSTCO) in half or even quarters so you can get it in the crock pot.  Cook the pork loin in the Crock pot for about 8 hours on low.  You will be able to see when it is cooked enough by the way it looks.  Dip out the excess liquids from the pork loin. (there may be several cups).

Separate the meat with a fork until it is in a "shredded" composite.  Then pour in a generous amount of Sweet Baby Rays Bar B Q sauce.  If you get the 80 ounce bottle from COSTCO, use at least 3/4 of the amount in the bottle. (about 60 Ozs.

Let the meat and sauce simmer in the crock pot for another 3 or 4 hours.

Serve as a sandwich, or  as a main dish.  this makes a lot.  So invite the extended family and the neighbors.  

Tuesday, November 15, 2011

S'more Cups

  • S'more Cups
  • If you ever camped during the summer, you've made s'mores. Here's an easy way to make mini s'mores.

S'more Cups

7  whole graham crackers (1 cup finely crushed)
1/4 cup powdered sugar
6 tablespoons butter, melted
4 bars (1.55 oz each) milk chocolate candy, divided
12 large marshmallows

Preheat oven to 350 degrees F. Place graham crackers into a large resealable plastic bag. Finely crush into crumbs. Combine graham cracker crumbs, powdered sugar, and butter in a small bowl.
Place 1 tablespoon of crumb mixture in each cup of a mini muffin pan. Press crumbs to form shallow cups. Bake 4-5 minutes or until edges are bubbling. Meanwhile, break two of the candy bars into rectangles. Remove pan from oven; place one rectangle into each cup.

Cut marshmallows in half crosswise using shears dipped in cold water. Place one marshmallow half, cut-side down, into each cup. Return to oven 1-2 minutes or until marshmallows are slightly softened. Remove pans from oven to cooling rack; cool 15 minutes. Carefully remove cups from pan. Cool completely.
Break remaining candy bars and place in small microwavable bowl. Microwave on high 1 to 1 1/2 minutes or until melted and smooth, stirring every 20 seconds. Dip the top of each marshmallow in melted chocolate. Turn top-side up and let stand 40 to 60 minutes or until set. Makes 24 cups.

Note: Store the cups in a single layer in an airtight container for up to 1 week. Freezing is not recommended.
For a richer chocolate flavor, substitute dark chocolate candy bars for the milk chocolate.
Each cup has 100 calories and 6 g fat.

Saturday, November 12, 2011

Holiday Pretzel Treats

Holiday Pretzel Treats


  • Bite-size, waffle-shaped pretzels
  • Hershey's Kiss or Hershey's Hug
  • M&M's candy
  1. Heat the oven to 170F. Set a number of bite-size, waffle-shaped pretzels (one for each treat) in a single layer on a cookie sheet lined with parchment paper, then top each pretzel with an unwrapped Hershey's Kiss or Hershey's Hug.
  2. Bake for 4 to 6 minutes (the white chocolate will melt more quickly), until the chocolates feel soft when touched with a wooden spoon. Remove the cookie sheet from the oven and quickly press an M&M's candy into the center of each Kiss.
  3. Allow the treats to cool for a few minutes, then place them in the refrigerator to set, about 10 minutes. Place handfuls of the candies in clear plastic bags and tie on colorful ribbons.