Naomi's Cinnamon Rolls

Y'all.  I know you have a cinnamon roll recipe you've made in your family for years.  Maybe it's from your Mom or your Grandma or your Great Aunt so and so.  I did too.  But then I met my friend Naomi who makes these dreamy pieces of cinnamon and sugar perfection and I've never made them any other way since.

When my youngest was in the NICU for 39 days she brought a whole pan of these lovelies and I swear y' is love.  These kept me going.  The best part besides how amazing they taste is that they are so quick! You can be eating these in less than two hours. For all my fellow LDS friends that means you can make them between conference sessions and not have to get up at the crack of dawn.  That's what I'm talking about.

One more note.  Make the brown sugar frosting just like it's written.  I know you may be stepping outside your comfort zone but you'll be glad you did.  It's divine.

To make these relatively quick cinnamon rolls you'll need super sized Kitchen-Aid or a Bosch. 

Most of the notes below and commentary are from my friend Naomi.

Place into mixing bowl:
1 can evaporated milk
2 1/2 cups super hot water (my tap on it's hottest will turn your skin red, that usually does it) 
3/4 cups sugar
4 teaspoons salt
3/4 cups oil 
3 eggs (room temperature)

Making sure it floats on top of the liquids place 6 cups flour.

On top of the flour sprinkle 4 tablespoons instant yeast. I know it sounds counter intuitive to what you may have always been taught, but it really works.

Turn on your mixer and mix until it is all fully incorporated, then start adding more flour, about a half a cup at a time until just the moment the dough "cleans" the side of the bowl. Not a scrap more flour after that instant. It helps to let each addition completely mix in before adding more, but if you have the "feel" of dough and are familiar with making bread/roll dough then go to town. It could take up to 12 cups flour on a humid day.

Then, let the mixer run for ten minutes. Just set the timer and get something else done.    
Disclaimer from Steph: This is the step where you will get into trouble if your mixer isn't super-sized so keep an eye on it.  You may have to scrape it down off the top of the dough hook.  I have a 6 quart Kitchen-Aid and it barely fits.  If yours is smaller I really wouldn't go there.  If you have a Bosch you'll have a little better luck with this part.

After 10 minutes get the dough out of the bowl, and cut in half. Roll one half out in a rectangle on a floured surface and spread with room temperature butter. I find that melted butter absorbs into the dough and not the filling so I prefer softened not melted.

Then sprinkle with a cinnamon and sugar mix. I don't have amounts, obviously loads more sugar than cinnamon, just stop when it looks right for cinnamon toast and make sure the dough is well covered with the mixture. Too little wouldn’t give you the flavor you’re going for so load up!

Next, tightly roll the dough into a long cylinder and cut into individual rolls. You should be able to get 12  1 1/2 to 2 inch rolls out of each half of the dough. 

As you cut each one place in a 9x13 pan. I have tried leaving space in between, and that works all right, but since I always wind up with those 3 that don't fit into the pans evenly, and I have to bake them later and seperate, I just gave up and crowd the pans by letting the rolls all touch. They fit 3 across and 4 lengthwise quite nicely.

Let them rise 25-30 minutes. 

After rising, bake them for 20-25 minutes in a 350 degree oven. When I only bake one pan, it takes around 18 minutes, but when I bake both pans  at once it takes the full 25. 
Remove from the oven and ice them. Make the icing while they are baking actually. You want to ice them still hot. Let them set 5-10 minutes out of the oven then pour it on.

1 stick butter
1 cup brown sugar
pinch of salt
up to 1  cup milk divided
powdered sugar

Melt the stick of butter and stir in the brown sugar and pinch of salt. Bring to a boil and boil for one minute. Then take off the heat and pour in 1/2 cup milk. Put back on the heat and bring to a boil, and boil for 1 minute again. Whisk in powdered sugar to get the consistency you want. IF it does not look like enough icing, add more milk and powdered sugar until you have the desired amount of icing at the desired consistency.

Drizzle over rolls while the rolls are still hot.

**Just a side note from Steph - I usually do half the batch as cinnamon rolls and half the batch as orange rolls using the filling and glaze from my previous "Orange Roll" post. When doing this way I roll the orange rolls up just like the cinnamon rolls.  

Enjoy! -S


I was not a big fan of meatloaf as a kid but this meatloaf recipe will make a believer out of anyone.  It's easy to make and always turns out well.  I like to cook mine in a stoneware Pampered Chef loaf pan but a metal one will work well too.  I like to serve this with mashed potatoes and fresh green beans.

1 lb ground beef (I use 96/4)
1 lb ground sausage (I use regular Jimmy Dean)
1 egg
1/2 of one onion, diced (I use yellow)
1 cup tomato sauce
1 Tablespoon Worcestershire sauce
15 crumbled soda (saltine) crackers

Wear latex free gloves and mix together all the ingredients with your hands in a large bowl.  Smash the mixture down in a standard size loaf pan.  Squeeze ketchup and mustard generously over the top and mix the mustard and ketchup carefully together with a spoon or fork so it acts as a sauce for the top of the meatloaf. Bake at 350 degrees for 60-70 minutes.

Enjoy! -S

Orange Rolls

To say it's been awhile since I've posted would be an understatement, but hey, life happens. It's General Conference weekend and around here that always involves some baking in between sessions. So in celebration of the orange roll glaze that I just licked off my plate... here's one of my favorite General Conference indulgences.
 Feel free to try and eat just one.

The recipe for the dough came originally from the Wagstaffs who were our neighbors and friends when my Dad was the Mission President in Spokane. That original recipe is called "Penny Rolls". The orange glaze I found on the internet. Together they are perfection. You're welcome.

2 pkgs dry yeast
1 cup warm water
1/2 cup sugar
2 Tablespoons oil
2 teaspoons salt
1 cup hot water
2 eggs, beaten
6-6 1/2 cups flour

Soften yeast in 1 cup warm water. In bowl of electric mixer (I use a Kitchen Aid) equipped with dough hook, combine sugar, oil, salt, and 1 cup hot water. Mix to combine. Cool to lukewarm. Stir in eggs and the softened yeast mixture. Stir in 3 cups flour. Beat at medium speed for 2 minutes. Stir in just enough of the remaining 3-3 1/2 cups of flour to make a soft dough. Remove from dough hook and beat vigorously with a big spoon for 1 minute or until dough is smooth. Cover. Let raise until doubled. (Approx 1 - 1 1/2 hours) Punch down with fist and put onto lightly floured surface. Roll into a giant circle. Using pastry brush cover dough up to 1 inch from edge with melted butter.

If you want to make regular rolls instead of orange rolls at this point cut the circle like a pizza and roll up the small sections and place the formed rolls onto a lightly greased pan to raise covered for another 30-45 minutes until baking.

To proceed with orange rolls mix the following: 3/4 cup sugar 2 Tablespoons finely zested orange peel Sprinkle the sugar and zest combination over the melted butter and then cut the giant circle like a pizza, roll up the small sections and place the formed rolls onto a lightly greased pan to raise covered for another 30-45 minuted until baking.

Bake at 350 degree for approximately 13-15 minutes or until rolls are starting to show hints of light golden brown.

While the rolls are baking proceed with creating the glaze (if you are making orange rolls):

3/4 cup of sugar
1/2 cup of butter
1/2 cup sour cream
2-3 Tablespoons of FRESH squeezed orange juice (use the oranges that you zested)

Mix well with whisk over medium heat and bring to boil stirring constantly so the mixture doesn't burn. Boil for 3 minutes while whisking. Remove rolls from oven when done and apply the glaze using a pastry brush in generous amounts. For standard rolls use pastry brush to apply melted butter to tops of rolls.

Enjoy! -S

Gimme S'more

I have a foodie confession. I thought about posting this on my personal blog instead of hijacking the foodie blog for this one but I know the shock and awe factor will be alot better with fellow foodies. I have a teeny tiny little confession to make. I don't like campfire cooked s'mores. I know. I know. I am like the only person on the planet. But they're just... not good. For some reason, I just can't accept it though and everytime I go camping I bust out the marshmallows and everytime after one bite it ends up in the fire. But the most anti-foodie horrifying part of it all is that I LOVE microwave s'mores. They are SO much better than their made from scratch, roasted over an open flame counter parts. Some of you think I'm insane but seriously, have you tried one in the microwave? A half a square of graham cracker with three little squares of hershey bar layered on and a jumbo marshmallow ripped in two on the top. Nuke it in the microwave for about 35-40seconds, slap the other half of the cracker on and mmmmmmmmmm... pure bliss. The best part is that the microwave gives the marshmallows this crunchy chewy texture. So much better than the original.

Enjoy! -S

R’s Wish List.


I have spent hours of my life drooling over these little lovelies. But I have finally come to the realization that I don’t even care what color I get – I just want one of these! Santa, Oprah, Donald, anyone, anyone?

Just kidding… I will save my pennies. Aren’t they dreamy.

Daydreaming - R

Zuppa Toscana

there are many, many, many, many web sites that have this recipe, so i'm just going to link to this one at the mama dramalogues because it is the exact same one that i use. it is sooo yummy! it is our favorite soup. the above picture is borrowed from the mama dramalogues as well and is exactly how my soup looks too. we serve ours with some crusty bread. it's delish!

be sure to check out the mama dramalogues blog - it's awesome!
Enjoy - R

Lewman Apple Fritters

Here is my parent's recipe for apple fritters that we made a few weeks ago on their visit to see the babies. Loved these as a kid and still love them today!

4 Tb. butter, melted
1 egg, beaten
1 cup milk
1 orange zest with juice squeezed in
1 tsp vanilla

mix above ingredients together in bowl.

add 1 cup chopped apple.

Sift 3 cups of flour and 2 tsp baking powder and add to wet ingredients 1 cup at a time, just until flour is encorporated. DO NOT OVERMIX. Form into tsp size balls and drop into hot vegetable oil till lightly browned. Remove fritters from oil onto paper towel lines pan to drain excess oil. Dust or roll in powdered sugar.

Enjoy - R

Snowy Peas - Kyle Ward Christmas Party Recipe

48 ounces of FROZEN (important!) green peas
3 ounces Philadelphia Cream Cheese - Chive and Onion(softened)

Boil or steam 48 ounces of frozen green peas. Drain water and add cream cheese. Cover and let sit for 3-5 minutes then stir to coat peas throughly.

This particular recipe has been doubled for our Ward Christmas party. When making it for an average size family you would make half as much.

Enjoy! -S

Hash Brown Casserole aka "Funeral Potatoes" - Kyle Ward Christmas Party Recipe

1 - 32 ounce package Ore-Ida Hashbrowns (IMPORTANT! Southern Style Potatoes)
1/2 Tablespoon salt
1/2 teaspoon pepper
1 can cream of chicken soup
1/2 cup of MELTED salted butter
1/2 cup chopped onion (I use 1 Tablespoon dried minced onion)
1 pint sour cream
1 - 10 ounce package shredded sharp cheddar cheese
2 cups lightly crushed corn flakes

Mix all ingredients together in large bowl and press down into buttered 9 x 13 pan. Bake uncovered at 300 degrees for 1 hour.

I am sure many of you grew up with some variation of this recipe like I did. This tastes great served with spiral cut ham, mustard sauce, and rolls. An easter dinner tradition at our house.

Enjoy! -S

Texas Sheet Cake - Kyle Ward Christmas Party Recipe

Grease and flour a 12 x 17 x 1 inch sheet pan

Preheat oven to 400 degrees


Bring to boil in a saucepan:

1/4 cup unsweetened powdered baking cocoa(I use Hershey's)
1/2 cup canola or vegetable oil
1/2 cup butter
1 cup water

Boil and then pour over the following in a large mixing bowl:

2 cups flour
2 cups sugar

Mix well and then in a seperate bowl mix the following:

2 beaten eggs
1/2 cup of buttermilk
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1 teaspoon vanilla

Mix well and add to cocoa mixture. Blend well and then pour into prepared pan. Bake at 400 degrees for 20 minutes. While still hot frost with this frosting:


In small saucepan, boil the following ingredients:

1/2 cup butter
1/4 cup milk
3 Tablespoons unsweetened powdered baking cocoa

Use whisk and blend well. Pour over:

2 cups powdered sugar
1 teaspoon vanilla

Beat until smooth and pour over hot cake, spreading evenly. You can optionally garnish with walnuts or pecans.

Enjoy! - S

Sweet Potato-Praline Casserole

5 c. cooked, mashed sweet potatoes
1/3 c. melted butter
1/2 c. white sugar
1/3 c. packed lt. brown sugar
1/3 c. cream
1 t. vanilla
2 eggs, beaten
1/2 t. salt
1/2 t. cinnamon
1/2 t. nutmeg (optional)

1/4 c. butter, softened
3 T. flour
3/4 c. packed lt. brown sugar
1/2 c. chopped pecans

In a large mixing bowl, stir together the mashed potatoes, melted butter, beaten eggs, white and brown sugars, and cream. Stir well. Add salt, spices, and vanilla. Stir well.
Spread mixture into a greased 2-quart rectangular baking dish or casserole dish.

In a small bowl stir together the pecans, brown sugar, flour. Cut in butter with pastry blender until well blended. Sprinkle over potato mixture.

Bake at 350 degrees for 50 minutes or till baked in center. Insert knife in middle to test for doneness.

This recipe is courtesy of my friend Kay Black. I thought I would go ahead and post it in the spirit of the holiday since we will be enjoying this dish around our table tomorrow. This casserole converted me to sweet potatoes. Our thanksgiving dinner isn't complete without it!

Enjoy! - S

Buttermilk Pumpkin Waffles with Apple Cider Syrup


3 Tablespoons butter
5 teaspoons fresh lemon juice
3/4 teaspoon cinnamon
3/4 cup sugar
1 1/2 Tablespoons cornstarch
1 1/2 cups UNFILTERED apple cider


2 cups flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
5 Tablespoons sugar
1 teaspoon ground ginger
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
2 large eggs, separated
1/4 cup vegetable oil
2 cups buttermilk (I always just add 3 Tablespoons lemon juice to 2% or whole milk and let sit for 5 minutes since I never have real buttermilk on hand)
3/4 cup canned pumpkin
cooking spray

In a medium saucepan, whisk together 3/4 teaspoons cinnamon, the sugar, and cornstarch. Add apple cider and 5 teaspoons lemon juice and whisk to combine. Bring to a boil over medium heat and cook, stirring often, 2 minutes. Remove from heat and whisk in 3 tablespoons butter.

Make waffles: In a medium bowl, whisk together flour, baking powder, baking soda, salt, sugar, ginger, nutmeg, and cinnamon. In another medium bowl, whisk egg yolks until pale yellow; whisk in oil, buttermilk, and pumpkin.

In bowl of a stand mixer fitted with the balloon whisk, beat egg whites until soft peaks form. Add egg yolk mixture to flour mixture, stirring to combine. Gently fold in egg whites just until blended.

Preheat a waffle iron and coat it with cooking-oil spray. Ladle 1 cup batter (or amount directed by waffle-iron maker) onto hot iron, spreading with a spatula, and cook until nicely browned, about 5 minutes.

I found this recipe on My friend Tifani also has an amazing recipe that calls for bisquik. You can find a link to her blog which features the recipe on my personal blog ( Click on "Hurricane Bait" under my favorite blogs list.

This is a new favorite at our house. The apple cider syrup is so aromatic and the pumpkin waffles are sweet with just the right hint of spice. We like to make this for dinner.

Enjoy! -S

Potato Cheese Soup

1/4 cup butter
1 large onion, chopped
1 cup chopped celery
1/4 cup finely chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon pepper
1 quart chicken broth
1 quart half & half
5-6 medium potatoes (cut in 1/2" cubes)
16 ounces Velvetta Cheese

Melt butter in large pot over medium heat and add onion and celery and saute until tender. Add potatoes, parsley, salt, pepper, and broth. Cover and cook until potatoes are tender. Stir in half & half. Cook until hot. Add cheese and cook until the cheese melts. Great for a chilly day. One of my favorites.

Enjoy! -S

Edna Lou's Baked Beans

1 (29 ounce) can pork n' beans
1/2 cup firmly packed brown sugar
1 medium onion, minced (I use the dried minced onion - about 1 Tablespoon instead)
3 slices uncooked bacon cut up
3/4 cup ketchup
1 teaspoon dry mustard
1 teaspoon worchestershire sauce

Mix altogether in a casserole dish. Cover and bake for 2-2 1/2 hours at 325 degrees. (I usually double the recipe) Perfect for picnics and barbeques. Great with deviled eggs. Y'all go ahead and burn your other baked bean recipe. This is another one of my mom's recipes. Always a hit.

Enjoy! -S

Oatmeal Chocolate Chip Cookies

1/2 pound (2 sticks) of butter (I use salted)
1 cup brown sugar
1 cup white sugar
2 eggs
1 teaspoon vanilla

Cream the above ingredients together and then add:

2 1/2 cups instant oatmeal
2 cups all purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1 1/2 teaspoon baking soda
12 oz bag of real milk chocolate chips
1 cup chopped walnuts

Mix together and form into small balls. Bake on ungreased cookie sheet at 375 degrees for 6-7 minutes. This is my mama's recipe. My favorite cookie.

Enjoy! -S

Apple Cheese Crisp

5 cups sliced and peeled Granny Smith apples
1 Tablespoon lemon juice
¾ cup sugar
¼ teaspoon cinnamon
½ cup flour
¼ teaspoon salt
¼ cup butter
2/3 cup grated sharp cheddar cheese

Fill a pie pan with the sliced apples and sprinkle with lemon juice and ¼ a cup of the sugar. Mix cinnamon, flour, salt, and the other ½ cup of sugar. Cut in the butter until the mixture is granular. Stir in the cheese. Spread this mixture over the apples. Bake at 350 degrees until the apples are tender about 40 minutes. Cool slightly before serving. Serve with vanilla ice cream. Quick, easy, and tasty!

Enjoy! -S

French Pork Chops

4-6 pork chops
½ cup Martinelli’s Apple Cider
16 ounces whipping cream
6-8 golden delicious apples

Peel and core apples and cook in butter in a large skillet. Once browned and cooked through place in baking dish and warm in the oven. Do not clean the skillet! Cook chops in apple drippings and salt & pepper to taste. Do NOT wash skillet. Add pork chops to apples in warm oven. Add Martinelli’s to the skillet stirring to create a sauce. Add whipping cream and let cook down to a gravy type consistency. Serve chops topped with apples and a drizzle of sauce.


2 cups boiling water
1 cup vegetable oil
4 eggs
5 cups flour
5 teaspoons baking soda
2 cups All-Bran Cereal
2 cups sugar
1 quart buttermilk
1 Tablespoon salt
4 cups Bran Flakes cereal

Pour boiling water over All-Bran and set aside to cool. In large mixing bowl cream vegetable oil and sugar; add eggs and blend. Stir in buttermilk alternating with dry ingredients, then bran mixture and flakes. Bake in ½ full muffin tins at 350 degrees for 20 minutes. Batter may be stored in airtight container for up to one month in refrigerator.

Again... This is total comfort food for me and a staple of my growing up years. (I had a migraine today so I think I'm in a comfort food kinda mood today.) I still make this all the time. Kids and adults alike love them. Since the batter lasts you can cook up a fresh batch for breakfast very easily. Slice in half while piping hot and serve with butter and an assortment of jams.

Enjoy! -S


5 cups chicken broth
5 Tablespoons margarine
1/3 cup flour
2/3 cup noodle rings (I substitute small egg noodle strips)
2/3 cup chicken, cooked & diced ¼”

Heat 4 cups of chicken broth to boiling in a two quart saucepan. Melt margarine in a small saucepan over low heat. Add flour, stirring well to blend. Do not allow to brown. Add flour & margarine mixture to the boiling broth and cook until thickened over moderate heat. Bring remaining 1 cup chicken broth to boiling in a small saucepan. Add the noodles. Cook just until tender but not soft. Add the undrained cooked noodles and the cooked diced chicken to the first thickened broth. Stir to combine and serve.

This is thicker than the traditional brothy chicken noodle. The ultimate in comfort food. Definantly my favorite chicken noodle soup recipe.

Enjoy! -S

Chicken Enchilada Casserole

1-10 ounce can cream of mushroom or chicken soup
1 small can green chilles, chopped
1/2 teaspoon salt
1 1/3 cups chicken broth
2 cups grated monterry jack cheese
1 cup chopped white or yellow onion
1 dozen flour tortillas cut into 1 x 2 inch strips (about the size of a stick of gum)
2 cups of cooked chicken, shredded or chopped

Preheat oven to 350. In a sauce pan combine soup, chilies, chicken broth and salt and heat through. Spray a casserole dish with nonstick spray or grease lightly. Start with chicken and layer: chicken, tortillas, cheese, onions, then sauce. repeat layers at least twice and then top with cheese. Bake for about 30-45 minutes until cheese is melted.

* This is a great dish. I found this recipe in a Lindon ward cookbook that we recieved as a wedding present. I usually serve this with a Mexican rice, tortillas, and all the fixins like lettuce, sour cream, guacamole etc. I think it is best the second day or you could make it a day ahead and then cook it. The juices get all soaked into the tortillas and it sets up better. It's great either way!

Enjoy -R!

Asian Sticky Wings

2 tablespoons soy sauce
2 tablespoons Asian chili sauce (optional)
2 tablespoons oyster sauce
2 tablespoons toasted sesame oil
1/2 cup green onion
1/4 cup honey
1 teaspoon ground ginger
2 cloves chopped garlic
2 pounds chicken wings

Preheat oven to 450 degrees and spray a large cookie sheet with nonstick spray. Combine all of the ingredients in a bowl and toss with the chicken wings. Place in single layer and pour the remaining sauce over. Bake and turn chicken occasionally for about 25 minutes or until browned evenly. Then, flip your broiler on and broil for about 8 minutes total 6 inches from the heat. Turn them occasionally so they don't burn. You want the chicken to brown and the sauce to thicken.

* These are the bomb-diggaty. We make these every year for the Super Bowl. I love that they are an AWESOME and flavorful chicken wing that you don't have to deal with deep frying! I garnish with a little extra green onions and a sprinkle of sesame seeds.

Ooh la la...

Enjoy -R!

Renee's Crazy Cake

cake mix:
1 box devils food cake mix
3 eggs
1/2 cup vegetable oil
1 cup water
1 small instant chocolate pudding package
1 package chocolate chips

cream cheese mixture:
1 pkg cream cheese
1 egg
1/2 cup sugar

Preheat oven 350. mix all ingredients for cake and pour into greased and floured pan. mix cream cheese mixture in separate bowl. drop by spoonfuls into cake batter. then take a knife and cut through the cake horizontallly and then vertically created the marbled effect. Bake for about 50 minutes.

this was one of my favorite cakes when we first got married. soo easy and soo good!

Enjoy! -R

$40,000 Cake

½ cup butter
¼ cup whipping cream
1 cup brown sugar

Melt the above in a saucepan, stirring occasionally. Remove from heat and add:

¾ cup coarse chopped pecans

Divide this mixture in half and pour into 2 eight inch round cake pans and set aside. DO NOT GREASE.

Mix the following in a bowl:

1 Pillsbury Devil’s Food Cake Mix
1 ¼ cup water
1/3 cup oil
3 eggs

Mix the above ingredients, divide in half and spoon carefully over the top of the mixture in the 8 inch pans. Bake at 325 degrees for 35-45 minutes. Cool for only 5 minutes and then carefully invert onto a cooling rack. Allow cakes to cool.

Mix the following:

1 ¾ cups heavy whipping cream
¼ cup powdered sugar
¼ teaspoon vanilla

Beat until soft peaks begin to form. Then place one of the inverted cakes on a cake plate and top with half of the whipping cream mixture. Then lay the other inverted cake on top of the whipping cream mixture and top with the remainder of the whipping cream mixture. Chill until served.

If you serve this cake on a footed cake stand everyone will think you're a foodie rockstar.

Enjoy! -S

Teresa's Cornbread

¾ cup butter
1 cup sugar
2 eggs
1 cup yellow cornmeal
1 ½ cups flour
2 teaspoons baking powder
½ teaspoon salt
1 ½ cups milk

Cream butter, sugar, eggs, & cornmeal. Sift in flour, baking powder, & salt. Adding 1/3 at a time. Bake 25 minutes at 375 degrees in greased 9 x 13 pan.

I know. I know. You have a cornbread recipe already. I get that. Burn it. This is THE BEST cornbread recipe EVER. Top it with some real butter and spun honey.

Enjoy! -S

Quick Peach Cobbler

½ cup butter
1 cup self rising flour
2 cups sugar (divided)
1 cup milk
4 cups slices fresh peaches

Melt butter in 9 x 13 pan. Combine flour, 1 cup of sugar, and milk. Mix well. Pour into melted butter. DO NOT STIR. Combine peaches and remaining sugar in saucepan and bring to boil. Pour over batter in pan. Bake at 375 degrees for 30 minutes. Unfortunately for me this is the gold standard of cobblers all others suffer by comparison. I am a total peach cobbler snob (seriously, don't roll your eyes until you eat this hot out of the oven -- the butter may kill you, but you'll die happy). The thought of that other version that is cooked fruit with lumpy biscuits on top is just...Ew.

Enjoy! -S

Maren's Caramel Apple Dip

1 (8 ounce) package cream cheese
¾ cup brown sugar
¼ cup sugar
1 teaspoon vanilla

Soften cream cheese. Combine all ingredients and mix until smooth. Perfect for dipping apple slices. Be warned. It is REALLY good. You will lick the bowl with no shame even if there are other people around.

Enjoy! -S

Apricot Nectar Cake

1 (18 1/4 oz) box Duncan Hines Lemon Supreme Cake Mix
1 cup apricot nectar
3/4 cup canola or vegetable oil
1/4 cup sugar
4 eggs
1/3 cup flour

Grease and flour and angel food cake pan. In large mixing bowl, combine ingredients and mix well. Pour into prepared pan. Bake at 350 degrees for 35-45 minutes. Remove from pan carefully onto wire rack. Drizzle icing over hot cake.


1 cup powdered sugar
2 Tablespoons lemon juice

Mix well so there are no lumps and drizzle as mentioned above over the hot cake.

If you like lemon desserts at all you have to try this cake. It is a staple dessert of my growing up years and still one of my favorites. It's a great light dessert for summer.

Enjoy! -S

Chocolate Chip Sour Cream Bundt Cake

1 box yellow cake mix
4 eggs
3/4 cup vegetable oil
1 cup sour cream
1 tsp. vanilla

1 cup chocolate syrup (Like Hershey's)
1 cup chocolate chips (we use milk chocolate)

Mix together cake mix, eggs, oil, sour cream, and vanilla. Separate 1/3 of batter into a separate bowl. with the 2/3 mixture, add 1 cup of chocolate syrup and the 1 cup of chocolate chips (I usually add a little more). In a greased and floured bundt pan, spoon in part of the chocolate batter. Then put all of the 1/3 plain batter over that. Finally, top with the rest of the chocolate batter.

Bake at 325-350 degrees for approximately 1 hour until toothpick comes out clean (just remember there are chocolate chips in there, so if you poke into a chocolate chip it will be on the toothpick). Do not let it get too dark on the top.

**So here's some "exceptions" if you will: Some ovens bake this better at 325, others 350, you just have to see what yours does and what you prefer.

Also, some cake mixes are dryer than others. HONESTLY, I cannot remember which one is better. Sometimes I will add a packet of vanilla instant pudding to the batter if I feel like it doesn't feel right (some cake mixes are better when you add that, others don't need it and your cake will fall apart).

Hope you enjoy this as much as we have! This is our favorite and all of our friends ask us to bring this when we get together. It's yummy!

Enjoy ~R.