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Grammy's Parker House Rolls

Memories of fresh rolls from my Mother's kitchen!  Mom always had a way with breads, they were always tender, flavorful, and baked to perfection. So I am sharing  her amazing recipe with you today!

I found the recipe in this adorable little cook book of hers!!  The cookbook alone-won me over!  I also have found out that I am a better bread maker when the dough goes to the fridge overnight and gets baked the next day-Another handy tip-this dough can stay in the fridge for up to 4 days-a great time saver for busy Holiday baking!

Grammy's Parker House Rolls Recipe:
oven 375 degrees

1 Package active dry yeast (Soften yeast in warm water (110 degrees)
1/4 cup warm water
1 cup scaled milk
1/4 cup sugar
1/4 cup shortening
1 teaspoon salt
3 1/2 cups sifted all-purpose flour
1 egg  

Soften yeast in warm water, combine milk, sugar, shortening, and salt; cool to luke warm.  Add 1 1/2 cups of flour; beat well.  Beat in yeast and egg.  Gradually add remaining flour to form soft dough, beating well.  Place in greased bowl, turning once to grease surface.  Cover and let rise till double (1 1/2 to 2 hours)

Turn out on lightly floured surface and shape as desired.  Cover and let shaped rolls rise till double (30 to 45 minutes),  Bake on greased baking sheet in hot oven- for 12 to 15 minutes.. Makes 3 dozen Parker House Rolls.

Refrigerator Version: This is MY Favorite way to make rolls! Great time saver too!

Prepare Basic Roll Dough.  DO NOT LET RISE.  Place dough in greased bowl, turning once to grease surface.  Cover; chill at least 2 hours, or up to 4 days.

About 2 hours before serving, shape the dough on floured surface.  Cover; let rise till double (1  1/2 hours).   Follow baking time above.

Milk measured and ready to scald, packet of yeast is softening in warm water. 

Milk has now been scalded and the sugar, shortening and salt have been added-the mixture is now cooling.

Cooled milk mixture, yeast, egg and slowly adding flour.

All ingredients have been added-dough is placed in greased bowl, turning once and now ready for the fridge or if you prefer ready to rise.

Look at these little tasty puffs of pure melt in your mouth goodness!!  I brushed a little melted butter on top of them to make them extra pleasing to the palette!

A special thanks to my Mom for being my Mom and a great Baker!

Party Time! Little Red House

Linking to:

Peppermint Dessert

Peppermint Candy  Clip ArtPeppermint Candy  Clip ArtPeppermint Candy  Clip Art

I was looking for a quick and easy Peppermint Dessert and was so pleasantly surprised when I found this one!  This is a great web site for all sorts of goodies it is

This cool little dessert is a no-bake and no-fuss treat!


1 3/4 cups crushed keebler graham crackers
1/3 cup butter melted
1 1/4 cup semi-sweet chocolate chips
3/4 cup whipping cream
2 packages cream cheese softened
1/ 1/4 cup sifted powdered sugar
1 1/2 tsp peppermint extract
1/2 tsp vanilla extract
4 drops red food color
1 cup whipping cream
1 cup coarsely chopped peppermint candy canes
24 small candy canes(optional)


1- Finely crush crackers.  In a small bowl stir together crackers and granulated sugar.  Add melted butter, toss until well combined.  Press onto bottom of a 13x9x2 inch baking dish.  Refrigerate until needed.

2- In a small saucepan combine chocolate morsels and 3/4 cup cream.  Cook and stir over low heat until chocolate has melted and is smooth.  Pour over the layer of graham cracker crust.  Refrigerate all of this until needed.

3- In a large mixing bowl, beat softened cream cheese, sifted powdered sugar, peppermint extract and vanilla extract until light and fluffy.  Beat in food coloring.

4-Gradually add 1 cup of whipping cream to the cream cheese mixture, beating on high speed for several minutes or until light and fluffy.

5- Fold in crushed peppermint candies.  Spread over chocolate layer.  Cover and refrigerate for at least 2 hours or until firm.

6- Cut into squares

7- Top each square with a mini candy-cane , if desired.

Store in refrigerator.

Hope you enjoy!

Holiday Bundt Cake Love

I enjoy sharing pretty and tasty recipes with you all and this is one of

my special Holiday cakes that dresses up our table. This is a cake 

that says wow, here I am and I am dressed for the occasion.

So if you love Bundt cakes and eggnog, this is a recipe for you. If

eggnog is not your thing, but bundt cakes are you might like 

Blackberry Studded Lemon Pound Cake.

I pretty much adore bundt cakes, maybe it is the shape of the pan, 

the density of the cake or the way the frosting drapes itself over each

little crook of the cake, I am really not quite certain but this cake is

here along with a little information on choosing a bundt pan.

Before I became obsessed with Bundt cakes, I did not know that 

there are different sizes of bundt pans.  They come in all shapes and 

sizes and some of them are amazingly intricate. If you are a 

seasoned bundt pan cake maker (that is a mouth full) then this will 

not apply to you, if you are not I suggest you stay away from them, 

for a while and for this recipe. This pan is the original bundt design 

and will accommodate 12 cups of batter, Nordicware Classic.  This is

just an example of a pan-mine is not Nordicware.

Ingredients for the Cake: Pre-heat oven to 350 degrees
~Recipe is Printable~

1 cup of butter, softened
3 cups of sugar
6 large eggs
3 cups of sifted cake flour
3/4 teaspoon of baking powder
1/2 teaspoon of salt
1 cup of eggnog
1 tablespoon of vanilla extract
2 tablespoon of rum extract 
11/2 teaspoon of ground cinnamon
1 teaspoon of ground nutmeg
1/2 teaspoon of ground allspice
1/4 teaspoon of ground cloves

Ingredients for Frosty White Glaze:

1 1/2 cups sifted powdered sugar
1/4 cup softened unsalted butter
1/4 cup to 1/2 cup heavy whipping cream
2 tsp vanilla extract

Mixing up the Glaze:
Soften butter at room temperature
Sift powder sugar in mixing bowl
Add softened butter
Beat until creamy and well blended
Add 2 tsp vanilla
Gradually add heavy whipping cream 1/4 cup at a time until creamy-you may add more or less depending on the thickness you desire-I Love mine thick!!
Pour over cooled bundt cake and garnish with raspberries.

 Mixing up the Batter:

In a stand mixer with wire whip attachment, beat butter on medium speed for about 4 minutes or until creamy.
Gradually add sugar, one cup at a time and  beating very well.
Add eggs, one at a time and  beating until well incorporated.

In a separate bowl combine flour, baking powder and salt.
Add to butter and sugar mixture alternating with eggnog starting and ending with flour mixture.
Stir on low speed just until blended after each addition.

Stir in vanilla and rum extract

Pour half of the batter into the prepared pan.

Stir the cinnamon, nutmeg, allspice and cloves in the remaining batter.
Spoon spiced batter over plain batter and swirl together using a knife.

Preparing the Bundt Pan: 

Generously spray 12 cup bundt pan (or larger) with Baker Joy's- I love this stuff so much easier than

greasing and flouring and the results are always great. It is important to use this size of pan, since this

is a very dense cake and if you do not use this size of bundt pan or larger you will have batter

overflowing.  Not a happy sight.

Baking the Cake:

Bake for 50-55 ( start checking your cake at 45 minutes- you can insert a wooden pick into the center

of your cake, if it come out clean it is done)  Cool in pan for 30 to 45 minutes on a wire rack.  Invert

the cake onto the wire rack and let it continue to rest for another 30 minutes-remove cake from pan.  

~Eggnog Bundt Cake~

For this cake I used a clear cake stand, I like the way the frosty

white glaze has cascaded down the sides of the cake and draped on 

the clear stand. I think it looks like snow.  I wanted just a pop of 

Holiday color so I added a few fresh raspberries on top before the 

glaze set. 

Please Join Me~

Thistlewood Farm

Paperwhite Christmas

Last Christmas I became of huge fan of the(Narcissus) 


 If you aren't familiar with this fragrant, perfectly 

white delicate flowering bulbs let me introduce you !

These bulbs are a member of the daffodil family and 

wonderfully enough they can be "forced," to bloom.

Place two inches of decorative pebbles into your container. 

The sky is the limit on the container you choose,  so have fun 

and plan ahead on your decorating theme. 

Add just enough water to cover the base of the bulbs- do not 

cover the bulbs or they will rot.  

For decorative purposes I put the cool whip container inside 

my white urn-will be so pretty in just about a month when 

these sweet little bulbs start to bloom!! 

Just in time for Christmas!

It is very important that you keep the bottom of the bulbs in 

water-they must not dry out- when they begin to grow and 

bloom, they require more water.

At this point, they do not need direct light and actually prefer a 
cool environment-around 65 degrees. 

 I may add a small bamboo pole to my containers as these 

plants do have a tendency to lean. 

There are theories on adding alcohol to the water to stunt their 

growth-I may experiment with one container this year.

As they continue to grow and they do so quite rapidly you can 

move them to a sunny location. 

 When they set on blooms, I recommend moving them from 

direct sunlight, so they will last longer and not get leggy. 

Aren't these just beautiful, such a refreshing way to decorate 

for Christmas!

Gum Drop Christmas Tree DIY

This is a fun and simple post on how to make a really cute Gumdrop Christmas Tree-
Years and Years ago I made one very similar to this tree with a group of craft ladies at my Church.  I am going to share with you today on how to make this tree.  This project would be fun for children 6 and up.

What you will need:

Cone shaped styrofoam ( comes in a variety of sizes)
Large package of red and green gumdrops
Floral Shears 

Because these styrofoam cones were small, I used Floral Shears to cut the toothpicks in half.
Insert the toothpick into the styrofoam cone and then push the gumdrop onto the toothpick.
Alternate with different color gumdrops.  You can go vertical or horizontal, in your placement of the gumdrops.

This project is short and fun-so, sit down with a hot cup of peppermint tea, some of your very favorite Christmas Carols and enjoy-it doesn't have to be perfect, it just has to be fun!!


Linking up to

Nut Bread

I had been baking all day (more posts to come about all of that!)  I was just wrapping up the Eggnog Bundt Cake to freeze for Thanksgiving,  when my husband asked me "Where is my dessert?"  Honestly, I felt a little impatient, after all I had been baking all day and then I caught myself and asked him what would you like?  His reply "you know I like a spice cake."  So, this is the story of the Spice Bread which evolved from the Pillsbury Dough Boy Quick Bread Mix!

During this time of the year, I always have extra baking ingredients on hand and thank goodness I did, because with this list of ingredients I turned this rather simple nut bread to a fantastic bread loaded with extra flavor and a pop of chocolate chips and pecans!

Follow the instructions on the back of the Quick Bread Box, but add the following ingredients!

1/4 cup chopped pecans
1/4 cup chocolate chips
3/4 tsp cinnamon
1/2 tsp cloves
1/2 tsp nutmeg
1/2 tsp ginger
1/2 tsp allspice
1 1/2 tsp vanilla extract
1 1/2 tsp rum extract

This is not only a hit with my husband, a little angel loves it too- especially with a little butter spread on it and a cold glass of milk!  My Granddaughter-Afton!!

I am so pleased with this nut bread recipe that I will be baking it again!


Chicken Vegetable Soup for A Winters Eve

Yummy, warm, rich, savory chicken broth infused with tasty,tender vegetables and rotini. Garnished with Horseradish, sourcream, parmesan sauce.

So, I had 2 Bone in Chicken Breasts and was really wanting some soup for dinner.  I was in the mood to be in the kitchen so I experimented with some sound ingredients and came up with this yummy winter soup.

2 bone in chicken breasts
1/2 cup chopped sweet onion
3/4 cup chopped cabbage
1/2 cup diced red pepper
2 carrots thinly sliced
2 zucchini thinly sliced
4 stalks of celery thinly slice
1 cup mixed frozen vegetables
8 cups water
1 can of diced chili ready tomatoes
1 small can of green chilies
1 can red enchilda sauce
1 cup mini rotini

Salt and pepper to taste
1tsp smoked paprika
1tsp paprika
1tsp chili powder
1/2tsp cumin
1 small dried chipotle pepper
1/2 package Lipton onion/mushroom soup mix

Horseradish, Sour Cream Parmesan Sauce

1 tablespoon horseradish
3 tablespoon Sour cream
2 tablespoon Parmesan cheese
dash of garlic powder
pepper to taste
chopped green onion


Thoroughly rinse off chicken breasts and put them in a 4 quart saucepan.  Cover with 8 cups of water, add salt and pepper,onion,
spices, chipotle pepper, soup mix, and bring to a boil.  Simmer for 2-3 hours on low.  Last hour of cooking add the vegetables, green chilies, rotini and salt and pepper to taste.

While the soup simmers mix up the Horseradish sauce.

Ladel this yummy soup into your favorite soup bowl and serve!

Garnish with Horseradish Sauce, add a few saltines or sourdough bread and you have a warming, satisfying and comforting soup for a winter's eve!  By the way, my husband came up with the title for this post!! Guess the soup was a hit!


6 Easy Christmas Projects For This Week

                  Thank you to Better Homes and Gardens For These Projects
                                 Rock Candy Embellished Cones

Crystallized Christmas Trees

Aren't these wonderful!  And we can make them-here's how:

Pour horizontal rows of candy crystals in three or more colors on a baking sheet-rows flush together.

Wrap solid light-color cardstock around foam cones-slightly overlapping the paper at the back of the cone and securing it with hot glue.  DO NOT apply the glue directly to the cone, it will melt it.

Large cones may need two sheets of paper to be completely covered.

Spread Craft glue on the cones and roll them in the crystals; let dry. Re-glue and re-roll if needed, in order to cover cones completely with crystals.  

Use hot-glue to fill in small gaps with hand-placed crystals

                                     Winter Theme Votive

Winter-Theme Votive Candles

Winter-theme votive's are an ideal accent or gift for a holiday table.
Simply wrap silver or clear votive holders in blue velvet ribbon, and hot-glue mini frosted pine cones for natural touch.

                                  Painted Pinecones

Painted Pinecones

A fresh coat of color enhances the subtle charm of pinecones.  Fill a wooden dish with pinecones painted to show off their texture in a display.

Spiral Christmas Ornaments

Punch out spirals from self-adhesive label paper and adhere the spirals to the ornament.
Spray the ball with blue glass spray paint (or any color you choose) let dry.  Remove the stickers. Spray the ball lightly with frosted white glass spray paint.
Twist craft wire into small spirals to fit around the neck of the ornament.  Glue the spirals into place.
                                    Painted Dough Ornaments
Salt-Dough Christmas Tree Ornaments

Christmas tree ornament dough recipe:

Mix 1/2 cup salt, 1 cup flour, and 1/2 cup water until sticky.  Roll the dough to 1/4 inch thickness, and cut out snowflake shapes with cookie cutters.  Use a skewer to pierce a hole for hanging.  Bake the shapes for 4 hours in a 200 degree oven, when cool, draw hearts, squiggles, and dots with a red permanent marker.  Hang each ornament from a loop of festive twine or yarn.

                                      Seashell Ornaments

Seashell Christmas Tree Ornaments

Bring the beach into your Christmas decorating by painting stripes of craft glue on blue Christmas tree ornaments and sprinkling them with sand and adding seashells on other embellishments.
Linking up to Ivy and Elephants


Pecan bars

Gimme some sugar!Gimme some sugar!Gimme some sugar!

Pecan Bars A great Choice Over Pecan Pie

Picture of Pecan Bars Recipe
Oh, it is that time of the year for baking special treats for family and friends.  I tried this recipe and fell in love with it for many reasons.  One I do adore pecans, second I really didn't want to make another pecan pie and third I was looking for sweet and simple! This great little recipe fit the bill!!

Total Time 1 hr 47 min
Prep  Time 7 min
Preheat oven to 350 degrees
Cook Time 1 hr
Yield: 24 - 1 inch squares

Ingredients for the Crust:

1/2 cup pecans, roughly chopped
6 tablespoons cold unsalted butter (3/4 stick), cut into small chunks
1 cup all-purpose flour
1/4 cup packed light brown sugar
1 teaspoon kosher salt

Ingredients for the Filling:

3/4 cup packed light brown sugar
1/4 cup light molasses
1/3 cup light corn syrup
4 tablespoons unsalted butter (1/2 stick), melted
1 tablespoon vanilla extract
1/2 teaspoon kosher salt
2 large eggs, beaten
1 cup toasted and roughly chopped pecans

Directions:For the crust:  Line an 8x8 inch baking pan with aluminum foil, leaving a few inches of overhang on
each side.

Combine the pecans, butter, flour, sugar and salt in a mixing bowl and mix until mixture is well combined and resembles coarse cornmeal.  Press the mixture into the prepared baking pan and bake around 20 to 25 minutes.

While the crust is baking prepare the filling by beating together in a mixing bowl- the sugar, molasses, corn syrup, butter, vanilla extract, salt and eggs in a small mixing bowl until well combined.

Remove crust from oven when done and immediately pour the filling over the crust and put back into the oven for 25 to 30 minutes, or until set.  Remove from oven and cool completely before removing from dish and cutting.

Cut into 1 inch squares and place on your favorite plate, garnish if you like.
These bars are wonderful and very sweet- so 1 inch squares are a perfect size!

Any pecan recipes to share this season?