Hawaiian Rolls

September 26, 2015 by

This recipe is from cousin Debbie P. in Texas. She says “These rolls are so expensive to buy! My family loves them with BBQ :)”


Makes 16 rolls

For the sponge

1/4 cup all-purpose flour

1 tablespoon yeast

2 tablespoons lukewarm water

For the dough

1/2 cup pineapple juice

1/4 cup (4 tablespoons) unsalted butter, softened

1/3 cup brown sugar

2 large eggs, plus 1 egg yolk; reserve the egg white

1 teaspoon vanilla extract

2 3/4 cups all-purpose flour

1 1/2 tablespoons cornstarch

1 teaspoon salt

Step 1:

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Lemon-Blueberry Cupcakes

August 10, 2015 by

This one is another one from cousin Debbie P.  “Here’s a cupcake recipe I made the other day :). Yummmmmy!!!!  I made 12 large cupcakes versus 24 smaller ones.  Everyone loved them”




For the Cake

2 1/4 cups cake flour (I used Swan’s Down brand)
1 tablespoon baking powder
1/2 teaspoon kosher salt
1 1/4 cups buttermilk, room temperature
4 large egg whites, room temperature
1 1/2 cups sugar
lemon zest from two lemons (finely grated)
1 stick (8 tablespoons) unsalted butter, at room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon pure lemon extract

For Lemon Curd

1 cup white sugar
3 eggs
1 cup fresh lemon juice (about 4-5 lemons)
zest of 3 lemons
1/2 cup unsalted butter, melted

Lemon Blueberry Buttercream

4 sticks unsalted butter, softened
2 pounds confectioners’ sugar, sifted
pinch of fine grain sea salt
2 teaspoons vanilla extract
zest of one lemon (finely grated)
½ cup fresh blueberries, pureed with 1 tablespoon fresh lemon juice
1-3 tablespoons very cold milk (add until you reach desired consistency)


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Skirt Steak Quesadillas with Guacamole

August 10, 2015 by

Mark found this recipe on Weber’s website and it is excellent!  It’s simple to make and not very expensive.  We will be making this one again.






  • 3 tablespoons fresh lime juice
  • 2 tablespoons vegetable oil
  • 2 tablespoons minced canned chipotle chile peppers in adobo sauce
  • 1 tablespoon minced garlic
  • 1 teaspoon kosher salt
  • ½ teaspoon ground cumin
  • ½ teaspoon freshly ground black pepper
  • 1½ pounds skirt steak, trimmed of excess surface fat, cut crosswise into 4-inch pieces


  • 2 ripe Hass avocados, cut into ½-inch dice
  • ⅓ cup finely chopped white onion, rinsed under cold water in a fine-mesh strainer
  • 1 medium jalapeño chile pepper, seeded (optional) and minced
  • 1 tablespoon finely chopped fresh cilantro leaves
  • 2 tablespoons fresh lime juice
  • ½ teaspoon kosher salt
  • 6 flour tortillas (8 to 10 inches)
  • Vegetable oil
  • 2¼ cups coarsely grated Monterey Jack cheese
  • Sour cream or plain Greek yogurt


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Blueberry Lemon Pie Bars

July 11, 2015 by

This recipe comes from my cousin Debbie. She says it’s super easy.  She made it for her nephew and family and they loved it!!!!!  They kept nice for 5 days!!!!




  • 1 cup (2 sticks) unsalted butter, melted
  • ½ cup granulated sugar (plus more for sprinkling)
  • 2 teaspoons vanilla extract
  • ½ teaspoon salt
  • the zest of one lemon, divided
  • 2 cups all-purpose flour


  • 8 ounces cream cheese, softened to room temperature
  • 2 large eggs
  • 1 cup granulated sugar
  • 1-5.3 ounce container lemon flavored Greek yogurt
  • 2 teaspoons lemon juice
  • pinch of salt
  • ½ cup all-purpose flour
  • 3 cups blueberries (fresh or frozen, unthawed)


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Hillshire Farm® Sausage Alfredo

May 23, 2015 by

I found this recipe in one of my Food Network magazines. We really enjoyed this one.



  • 1 (14 ounce) package Hillshire Farm® Smoked Sausage, diagonally cut into 1/4-inch slices
  • 8 ounces pasta, cooked, drained
  • 2 cups heavy cream
  • 2 teaspoons Cajun seasoning
  • 1/2 cup grated Parmesan cheese


  1. Prepare pasta according to package directions; drain and set aside.
  2. Saute sausage in a large skillet over medium-high heat for 5 minutes, turning occasionally.
  3. Add cream and Cajun seasoning; bring to a boil. Reduce heat; simmer gently for 3-4 minutes or until mixture begins to thicken. Remove from heat, stir in Parmesan cheese. Add pasta to sauce and toss.

Reuben Sandwich

May 23, 2015 by

This recipe for Rueben Sandwiches is one of the better ones that I have found.  This one is really close to my favorite at McMenamins in Corvallis, ooh, and the wheat beer that Mark got me started on, YUMMY! It’s time for a McMenamins trip!



Sandwich ingredients:

  • 2 Tbsp butter, softened
  • 8 slices rye bread
  • 8 slices Swiss cheese
  • 3/4 lb corned beef brisket, thinly sliced
  • 1/2 lb sauerkraut
  • 1/4 cup Russian Dressing

Russian Dressing:

Combine the following ingredients. Makes one-half cup.

  • 1/3 cup mayonnaise
  • 1 1/2 Tbsp ketchup
  • 1 1/2 teaspoons prepared horseradish
  • 1/2 teaspoon Worcestershire sauce
  • Salt, to taste
  • Freshly ground black pepper, to taste


1 Butter one side of four slices of bread, and place the slices buttered-side down on a large piece of wax paper on a flat surface. Top each with a slice of Swiss cheese, and then divide half of the corned beef among them.

2 Using paper towels, squeeze out excess moisture from the sauerkraut. Divide the sauerkraut among the sandwiches, and top each with one tablespoon of Russian dressing. Add another layer of corned beef and a second slice of Swiss cheese to each sandwich. Top with the remaining bread slices; butter the side facing out.

3 Preheat a griddle or frying pan to medium heat. Cook the sandwiches on one side until the bread is golden brown. Use a spatula to carefully flip the sandwiches over and finish cooking on the second side. Cut the sandwiches in half before serving.

Garlic Compound Butter

May 23, 2015 by

I have always put butter on my steak, which grosses Mark out.  And I also put it on my pork chops.  Well, he came across this recipe for me to try.  It’s really easy to make and pretty tasty too.

Disclaimer: This image is not ours, Mark’s steaks look much better.


1 tbsp real butter, room temperature
1 clove garlic, finely minced
1/4 tsp coarse sea salt or Kosher salt
1/2 tsp flat leaf parsley, chopped (dried works too!)
1/4 tsp thyme, dried or fresh
5-6 grinds black pepper

Combine with a spoon til evenly mixed. Add a dollop of the compound butter to cooked protein just prior to serving.

Egg Tricks!

March 29, 2015 by

My Mom sent me the link. I thought the tricks were pretty cool and something you folks might be interested in:

Sopapilla Cheesecake Bars

March 13, 2015 by

I’m posting this recipe for my cousin Debbie.  She says she makes it all the time for her family and they love it.  I have not tried it myself so I had to steal an image from the internet, my bad.  As soon as I get a chance to make them, hopefully soon, I will replace it with my own.  It sounds like a great recipe and I’m excited to try it.


  • Ingredients
    2 – 8 oz cream cheese, room temperature
    1/2 cup sugar
    1/2 cup brown sugar
    1 tsp vanilla
    1 tbsp. cinnamon
    4 tbsp. sugar
    2 – 8 oz packages Pillsbury crescent rolls
    1/4 cup butter, melted
    Optional Topping: honey for drizzling
  • Instructions
    1.Preheat oven to 350
    2.Spray a 9×13 baking dish with nonstick spray
    3. Mix together cream cheese, sugars and vanilla until very smooth, about 5 minutes
    4.In a small bowl combine cinnamon and remaining sugar
    5.Unroll 1 package of crescent rolls and lay into bottom of prepared dish, pressing the seams together
    6.Spread cream cheese mixture over crescent rolls
    7.Unroll remaining crescent rolls and place on top of cream cheese mixture, pressing together seams and overlapping as necessary
    8.Spread butter over the crescent rolls and sprinkle with cinnamon sugar mixture
    9.Bake for 20-30 minutes or until edges are browned
    10.Remove from oven and let stand for 10 minutes before serving or refrigerate for up to 36 hours before serving
    11.Top with a honey drizzle if so desired

Stromboli Sandwich Recipe

March 1, 2015 by

This recipe has been rolling around Facebook for weeks and I have been wanting to try it, so I showed it to Mark and he agreed with me…we must make this!  They call it a sandwich but it really isn’t.  It’s more of a calzone.  This is seriously better than any calzone that I have ever purchased in a restaurant.  It’s awesome! I have to apologize for the unclear picture, we were in too big of a hurry to eat it to check to see if the picture was a good one.  I will replace it next time.  Enjoy the recipe, it’s awesome!



  • 2 loaves (1 pound each) frozen bread dough, thawed
  • 1/4 pound sliced ham
  • 1/4 pound sliced pepperoni
  • 1/4 cup chopped onion
  • 1/4 cup chopped green pepper
  • 1 jar (14 ounces) pizza sauce, divided
  • 1/4 pound sliced mozzarella cheese
  • 1/4 pound sliced bologna
  • 1/4 pound sliced hard salami
  • 1/4 pound slice Swiss cheese
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 2 tablespoons butter, melted


  • 1. Let dough rise in a warm place until doubled. Punch down. Roll loaves together into one 15-in. x 12-in. rectangle. Layer ham and pepperoni on half of the dough (lengthwise). Sprinkle with onion and green pepper. Top with 1/4 cup of pizza sauce. Layer mozzarella, bologna, salami and Swiss cheese over sauce. Sprinkle with basil, oregano, garlic powder and pepper. Spread another 1/4 cup of pizza sauce on top. Fold plain half of dough over filling and seal edges well. Place on a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 375° for 30-35 minutes or until golden brown. Brush with melted butter. Heat the remaining pizza sauce and serve with sliced Stromboli. Yield: 8-10 servings.

You could modify the ingredients to whatever you choose, but personally, I thought it was perfect the way it was with the exception of no mushrooms.  I will put those in next time.
It states to cook it for 30-35 minutes, but I cooked it for 25 and the onions and peppers were still a little crisp.



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