Archive for August, 2014


1 cup mayonnaise
1/2 cup sour cream
1/4 cup Italian (flat-leaf) parsley leaves, minced
2 tablespoons fresh dill, minced
1 tablespoon minced fresh chives
1 teaspoon Worcestershire sauce
1/2 teaspoon freshly ground black pepper
1/2 teaspoon white vinegar
1/4 teaspoon paprika
1/4 teaspoon kosher salt
1/8 teaspoon cayenne pepper
Dash hot sauce
1 to 2 chipotle peppers
1 clove garlic, smashed
1/4 to 1/2 cup buttermilk (as needed for desired consistency)
3 pounds carrots, cut into batons
3 packages celery, cut into batons
6 cucumbers, cut into batons


In a food processor or blender, combine the mayonnaise, sour cream, parsley, dill, chives, Worcestershire sauce, black pepper, vinegar, paprika, salt, cayenne, hot sauce, chipotle peppers and garlic. Add the buttermilk to the desired consistency and blend. Chill for a couple of hours before serving, thinning with more buttermilk if needed.

Serve the carrots, celery and cucumbers with the dip.
From The Pioneer Woman


 Sweet and savory breakfast rolls or dinner rolls….

this is an easy recipe and there are so many ways to bake them up




This recipe makes 2..  9×13 pans of cinnamon rolls.  You can also use the dough to make dinner rolls in any shape you want.

3/4 c. sugar 1/2 c. shortening (not butter)
cream together

Dissolve 5 tsp. yeast in 1 c. warm water (around 110 degrees)
Let sit for 5 minutes.
Add to the sugar/shortening creamed mixture.
Add 1 Tbsp. of salt and 2 more cups of warm water.

Then add at least 7 cups of flour…incorporate slowly…
IMPORTANT: the dough should still be VERY SLIGHTLY sticky….too much flour
will make them tough. I usually make it to 8 cups of flour…but start with 7.

Put dough in LARGE bowl, cover with a towel and let it rise. I turn my oven on to 170 degrees for a few minutes to warm it then turn the heat off. And I have no idea how long it takes it to rise…But it will get BIG and puffy.

The dough can be used as is to make dinner rolls…any shape you like. Or divide dough in half…roll it out to about a jelly roll size pan (11×17 I think)…mine is bigger sometimes.

I use 1 stick of butter for the entire recipe to be made into cinnamon rolls. So pour 1/4 c. of melted butter on the rolled out dough…sprinkle with brown sugar and cinnamon…add nuts or even fruit.
Place in a greased pan so they are touching and put back in warm oven, covered to rise again.

Bake at 375 degrees for about 15 minutes….sometimes they may need a little more time. It is kind of an art so you’ll figure it all out as you bake them. Depends how thick you cut your rolls.

ENJOY! I make a glaze with a little melted butter, powdered sugar and a little milk…then add vanilla or almond extract for flavor….no idea how much…do it by taste. I even added Pumpkin Pie spice once…..experiment. You could just use a bit of cinnamon with some sugar, grated lemon rind and blueberries.


UPDATE:  So it was my Friday to make breakfast for my hubby’s office and I thought about making one pan of regular cinnamon rolls and then because I was bored I decided to make the second 9 x 13 something different.  To add some protein to the breakfast I decided to make a savory breakfast roll.  I picked up some of our favorite pork breakfast sausage and some sharp cheddar cheese. I rolled out half of the yeast dough, spread it with some softened butter and loaded it up with a little over a pound of the cooked, drained sausage.  I patted the sausage down a bit to get any extra grease off of it, spread it around and sprinkled on the cheese. Then I just rolled it up and cut it like the sweet cinnamon roll instructions above and baked it.  It took the same amount of time as the sweet roll version and when it came out I realized I had to top it off with some of Penzey’s Sandwich Sprinkle…which is a heavenly blend of herbs.


Source: iStock


  • ½ cup (1 stick) unsalted butter, melted
  • ½ cup plus 2 tablespoons firmly packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ¾ cup unbleached all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1½ cups old-fashioned rolled oats (not instant)
  • 1 cup semisweet chocolate chips
  • Nonstick cooking spray

Directions: Heat the waffle iron according to the manufacturer’s instructions. In a large bowl, whisk the butter and brown sugar until smooth. Whisk in the eggs and vanilla. Stir in the flour, baking soda, and salt. Stir in the oats and chocolate chips.

Coat the grids of the waffle iron with nonstick cooking spray. Use a tablespoon or small ice cream scoop to portion out a cookie onto each waffle square. Close the iron and cook until set and beginning to brown, 1-1/2 to 3 minutes, depending on the heat of your waffle iron. Use a thin metal spatula to transfer the cooked cookies to a wire rack and repeat with the remaining dough, coating the grids with spray as necessary.   Makes about 24 cookies