cinnamon Rolls

1/4 cup butter,divided
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons white sugar 
1 teaspoon salt
3 tablespoons butter,softened
3/4 cup milk
1 egg

1/2 cup white sugar
1/2 cup brown sugar
1 tablespoon ground cinnamon

cream cheese frosting
1 cup confectioners sugar
4 ounces cream cheese,softened 
1/4 cup butter,softened
1/2 teaspoon vanilla extract

  1. Preheat oven to 400 degrees F (200 degrees C). Brush a 9-inch square baking dish with 2 tablespoons melted butter.
  2. Whisk flour, 2 tablespoons white sugar, baking powder, and salt together in a large bowl. Work 3 tablespoons softened butter into flour mixture using your hands. Beat milk and egg together in another bowl; pour into flour-butter mixture and stir with a rubber spatula until a soft dough forms.
  3. Turn dough out onto a floured work surface and roll dough into a 1/4-inch thick rectangle. Brush surface of dough with 2 tablespoons melted butter.
  4. Whisk 1/2 cup white sugar, brown sugar, and cinnamon together in a small bowl. Sprinkle 1/2 of the cinnamon sugar mixture in the bottom of the prepared baking dish. Sprinkle remaining cinnamon sugar over butter-brushed dough. Roll dough around filling to form a log; cut log into 18 rolls and place rolls in the prepared baking dish.
  5. Bake in the preheated oven until rolls are set, 20 to 25 minutes.
  6. Beat confectioners’ sugar, cream cheese, 1/4 cup softened butter, and vanilla extract together in a bowl until frosting is smooth. Top hot cinnamon rolls with cream cheese frosting.


Totsagna ( Tater Tot Lasagna) Recipe


  • 1 lb. Ground beef or Ground Turkey
  • 1 tsp. garlic powder
  • 1 jar marinara sauce (24 oz.)
  • 1 c. water
  • 2 c. shredded mozzarella cheese, divided
  • 1/2 c. freshly grated Parmesan, divided
  • 1 container low-fat ricotta (15 oz.)
  • 1 egg, beaten
  • 1 bag frozen Tater Tots



  1. Heat the oven to 350° F.
  2. Brown the ground beef on a skillet over medium-high heat. As it cooks, sprinkle on the garlic powder, mixing it into the meat. Break up the meat with a wooden spoon or spatula into small crumbles.
  3. Once it’s browned, drain any excess grease and return the meat to the skillet. Add the marinara sauce, then add the water to the skillet to thin out the sauce. Stir the sauce until it’s combined, then turn off the burner.
  4. In a large mixing bowl, combine 1 cup mozzarella, 1/4 cup grated parmesan, all of the ricotta, and the egg.
  5. Pour enough meat sauce to lightly coat the bottom of a 13″-x-9″ pan. Top with a layer of tater tots, then the ricotta mixture, and a layer of meat sauce. Cover with another layer of tots, add more meat sauce, then sprinkle on the remaining mozzarella and Parmesan cheese.
  6. Bake in the oven for 45 minutes, or until the cheese has melted and the tots are lightly browned.


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Bread in a Bag


Image result for bread in a bag


  • Cooking spray, for mini loaf pans
  • 3 c. all-purpose flour, divided
  • 1/4 c. sugar
  • 1 .25-package active dry yeast
  • 1 c. warm water
  • 3 tbsp. extra-virgin olive oil
  • 2 tsp. kosher salt


  1. Preheat oven to 375º and spray mini loaf pans with cooking spray. In a resealable plastic bag, place 1 cup flour, sugar, and yeast and add warm water.
  2. Seal bag and squish together with your hands to mix. Let rest 10 minutes at room temperature. (Yeast should activate.) Add 1 cup flour, oil, and salt to the bag, then seal and squish together.
  3. Add remaining cup of flour and mix until combined. Remove from bag and knead 5 minutes until smooth. Halve dough and place in two loaf pans. Cover with a kitchen towel and let rise 30 minutes.
  4. Brush top of bread with olive oil or melted butter and bake until golden, about 30 minutes.

recipe from:

Oreo icecream cake!


  • 1(20 ounce) package Oreo cookies, crushed
  • 1(8 ounce) package Cool Whip, thawed
  • 1(16 ounce) jarof hershey’s hot fudge
  • 12gallons vanilla ice cream


  1. Grease a 9×13″ pan.
  2. Crush the cookies, either in a food processor or put them in a plastic bag and beat the heck out of them. Layer half of the crumbs in the pan.
  3. Spread the softened ice cream over the cookies.
  4. Warm the fudge until pourable in the microwave and pour over the ice cream.
  5. Spread the Cool Whip over the fudge. Then cover with the rest of the oreos.
  6. Put it in the freezer for probably at least two hours or until it gets firm.
  7. Take it out of the freezer about 20 minutes before you want to serve it.

Unicorn Cheesecake – Weekly Recipe












  • 2 8 oz blocks cream cheese , softened
  • 1 c. sugar
  • 2 c. heavy cream
  • 2 tsp. vanilla extract
  • pink , yellow , green , blue, and purple food coloring
  • 1 store-brought graham cracker crust
  • sprinkles , for decorating
  • whipped cream , for serving                                                                                                                                                                                                                                                                                                                                                                              directions
  • 1. in a large bowl using a hand mixer or                                                                                                                                         a stand mixer with the paddle attachment ,                                                                                                                             beat cream cheese and sugar until smooth and fluffy ,                                                                                                            for 3 minutes
  •   2.  add heavy cream and beat until stiff                                                                                                                                           peaks form , 2 to 3 minutes more .                                                                                                                                              add vanilla and beat until combined
  •    3.  divide mixture among 5 small bowls                                                                                                                                        (or one for every color you are using)                                                                                                                                     and add a couple drops of a different                                                                                                                                          food coloring to each bowl. stir to                                                                                                                                               combine , adjusting color as desired
  • 4 . add spoonfuls of the dyed cheesecake                                                                                                                                        to graham cracker crust , alternating                                                                                                                                          colors until you’ve used up all the batter
  •   5. top all over with sprinkles
  •  6. refridgerate until the cheesecake is                                                                                                                                             firm and sliceable , 6 to 8 hours                                                                                                                                                                                                                                                                                                                                                           7.  serve with whipped cream and more                                                                                                                                            sprinkles                                                                     from

Homemade Soft Pretzels – Weekly Recipe

Homemade Soft Pretzels


  • 1 1/2 cups warm (110 to 115 degrees F) water
  • 1 tablespoon sugar
  • 2 teaspoons kosher salt
  • 1 package active dry yeast
  • 22 ounces all-purpose flour, approximately 4 1/2 cups
  • 2 ounces unsalted butter, melted
  • Vegetable oil, for pan
  • 10 cups water
  • 2/3 cup baking soda
  • 1 large egg yolk beaten with 1 tablespoon water
  • Pretzel salt


Watch how to make this recipe.

Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.

Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.

Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.

In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.

Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.

Japanese Chicken Wings




    1. Preheat oven to 350 degrees F (175 degrees C).
    2. Cut wings in half, dip in egg and coat with flour.
    3. Heat butter in a large, deep skillet over medium-high heat. Fry wings until deep brown. Place in a shallow roasting pan.
    4. In a small bowl combine soy sauce, water, sugar, vinegar, garlic powder and salt. Pour over wings.
    5. Bake in preheated oven for 30 to 45 minutes, basting wings with sauce often.

    Eat and Enjoy!

    Courtesy of