Easy Cinnamon Rolls

Easy Cinnamon Rolls

Dust off your bread machines. Don’t have one? I see them barely used at garage sales all the time for under $10 but usually around $5. This recipe can be dumped into the bread machine on the “DOUGH” cycle the night before and prepared the next morning.


1/4 cup warm water
1/4 cup butter, melted
1/2 (3.4 ounce) package instant vanilla
pudding mix
1 cup warm milk
1 egg, room temperature
1 tablespoon white sugar
1/2 teaspoon salt
4 cups bread flour
1 (.25 ounce) package active dry yeast
1/4 cup butter, softened
1 cup brown sugar
4 teaspoons ground cinnamon
3/4 cup chopped pecans
1/2 (8 ounce) package cream cheese,
1/4 cup butter, softened
1 cup confectioners’ sugar
1/2 teaspoon vanilla extract
1 1/2 teaspoons milk
1. In the pan of your bread machine, combine water, melted butter, vanilla pudding, warm milk, egg, 1 tablespoon sugar, salt, bread flour and yeast. Set machine to Dough cycle; press Start.
2. When Dough cycle has finished, turn dough out onto a lightly floured surface and roll into a 17×10 inch rectangle. Spread with softened butter. In a small bowl, stir together brown sugar, cinnamon and pecans. Sprinkle brown sugar mixture over dough.
3. Roll up dough, beginning with long side. Slice into 16 one inch slices and place in 9×13 buttered pan. Let rise in a warm place until doubled, about 45 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
4. Bake in preheated oven for 15 to 20 minutes. While rolls bake, stir together cream cheese, softened butter, confectioners’ sugar, vanilla and milk. Remove rolls from oven and top with frosting.

Cheesy Biscuit Bombs

Here is another super easy recipe that can be an addition to any meal, for breakfast or for an appetizer. Scroll to the bottom for variations on this recipe.

biscuit bombs

  • 1 Container of Pillsbury Grands Flaky Layers Biscuits
  • 12 ounces of  your favorite cheese, cubed
  • 1 Tbls Olive Oil
  • 1/4 cup Grated Parmesan Cheese
  • 1 tsp.  Italian Seasoning

Slightly flatten the biscuits and add 2-3 chunks of diced cheese inside and seal them well. Place seam side down on a cookie sheet. Brush the top with melted butter or olive oil. Sprinkle on the parmesean cheese and Italian seasoning.

Bake at 350 15-20 minutes until golden brown and firm to the touch.


  1. Pepper Jack Cheese  – replace the parm cheese with cheddar (or another yellow cheese) and replace the Italian Seasoning with Taco Seasoning
  2. Bleu Cheese – omit the parm, substitute melted butter for olive oil, and sprinkle ranch dressing mix instead of Italian seasoning
  3. Longhorn – substitute cheddar for parm, melted butter for olive oil, and sprinkle chili seasoning mix instead of Italian Seasoning

Taco Ring & Gooey Butter Cake

I’ve been studying most of the day (ooooooooo my brain hurts!) and I need something quick for dinner.  I saw this on Pinterest and knew I had to try it.


Baked Taco Ring

1 lb. ground beef
1 package (1.25 oz) taco seasoning mix
1 c. (4 oz) shredded cheddar cheese
2 tbsp water
2 8-oz packages refrigerated crescent rolls
1 medium green bell pepper
1 c. salsa (optional)
3 c. lettuce, shredded (we used more — ¾ a head)
1 medium tomato, diced
¼ c. onion, chopped
½ c. pitted ripe olives
sour cream

–Preheat oven to 375°. Brown the ground beef, then drain. Add taco season and simmer

–Unroll the crescent dough; separate into triangles. Arrange triangles in a circle on a pizza pan with the wide ends toward the center of the pan, overlapping each other. It will look like a large sun with the points hanging half off the pan. There should be a 5 or 6 inch opening in the center.

–Spoon the meat mixture evenly onto widest end of each triangle. Bring points of triangles up over filling and tuck under wide ends of dough. (Filling will not be completely covered).

–Bake 18-22 minutes or until golden brown.

–Shred lettuce, dice tomato, onions, olives, green pepper, and whatever other items you want to put inside. Place them in center of the taco ring and use that as your toppings!

Recipe from


Gooey Butter Cake

For the crust:

  • 1 box of yellow cake mix
  • 1 stick unsalted butter
  • 2 eggs

Mix well, and spread into a 9×13 cake pan.  It will be very stiff. Don’t expect it to be like normal cake batter

For the topping/filling:

  • 1 8 oz pkg cream cheese (room temp)
  • 2 eggs
  • 1 tsp vanilla
  • 4 cups confectioner’s sugar

Mix well and pour onto the crust you prepared above.

Bake at 350 for 40-45 minutes. Cool completely before cutting.

My brother-in-law, Chuck LOVES this cake! I have made so many through the years that I memorized the entire recipe.  Love ya, Chuckie!



Meet Chuck

National Pie Day – SUPER Easy Buttermilk Pie

Celebrate National Pie Day with this easy, self-crusting pie!

Now, I’m not a fan of buttermilk. I use it to coat chicken before frying, in biscuits, and pancakes. When I first heard of Buttermilk Pie, I was a little leary. Then I found out I could make in in about 3 minutes, I was less apprehensive. When I tried that first bite, I was a firm believer in this delicious pie!  The recipe came from Paula Deen and we have been enjoying it for about four years now.


Paula Deen’s Buttermilk Pie with Bisquick

Mix all together with a hand mixer:

  • 1 1/2 cups sugar       –    NOTE: for caramel flavored pie, use brown sugar
  • 1/3 cup melted butter
  • 3 eggs
  • 1 cup buttermilk
  • 1 tsp vanilla
  • 1/2 cup Bisquick or similar baking mix

Turn in to a cooking spray sprayed 8″ pie plate and bake for approx 45 minutes at 350 degrees, or until pie is browned and center is soft but set.

Biscuits & Chocolate Gravy

Here are two more recipes from the family heirloom cookbook. These recipes are tried and true family favorites. They aren’t something I want to try in the future, they are proven winners with the family.

7up Biscuits

These baking mix biscuits are fluffy and perfect for any meal. Coupled with the chocolate gravy recipe below, it’s an easy breakfast and one that everyone from Grandpa to the kids will love.

Chocolate Gravy

   choc grav 2

No Knead Refrigerator Rolls

Here is another family favorite recipe that was added to the Heirloom Cookbook compilation.

butt rolls

My mom has been making these rolls for almost 40 years. They are a staple, and an expected addition to all family meals, gatherings and events.  About 25 years ago they were nicknamed, “Butt Rolls” by my adorable nephew, Tony. (Tony now has 7 adorable children of his own, a testament of how time flies!) You can see where Tony got the impression and named them such in this pic:


You can also make them into the clover leaf shaped rolls like these:

clover rolls

The recipe:

In a small bowl, combine:

  • 2 packages yeast
  • 1 cup warm, NOT hot water

Stir together and set aside.

In a large bowl combine:

  • 1/2 cup sugar
  • 3 teaspoons salt
  • 7 cups all-purpose flour

Stir together, and with a pastry cutter, cut in 4 tablespoons of shortening.

In a separate bowl, combine:

  • 2 eggs, room temperature
  • 2 cups warm milk
  • 3-4 drops yellow food coloring
  • Water & yeast from step 1

When combined, beat by hand into dry ingredients until smooth.

Transfer into oiled bowl, cover and let rise at room temperature until doubled into size.

Punch down and form into desired roll or loaf shapes and cover with towel until doubled in size.

Bake in preheated 425 degree oven until golden brown.

When you remove from oven, brush with melted butter or shortening immediately.

The dough can be stored in the refrigerator for up to 10 days.



More Cookies!

Mocha Mint Cappuccino Cookies

Warning: These are addictive!           Click for printable recipe

Preheat oven to 375
In large bowl, whisk together:
  • 2 1/4 C. all purpose flour
  • 1 tsp baking soda
  • 1 tsp salt 

Cream together:
  • 2 sticks unsalted butter
  • 3/4 C. granulated sugar
  • 3/4 C. packed light brown sugar

When thoroughly creamed, add:
  • 2 eggs, 1 at a time
  • 1 C. melted white chocolate chips
  • 2 Tbls milk

When the liquid ingredients are completely combined, add the dry ingredients to the wet ingredients in 3 parts. 
Stir in 1 bag of Andes Creme De Menthe baking chips. 
Cover and refrigerate at least 1 hour.
Scoop chilled dough onto ungreased cookie sheets and bake 8-11 minutes at 375. Cool on a rack. When completely cool, store in an airtight container.