Cinnamon rolls with cream cheese icing

Ingredients –

one  1/4 envelope active dry yeast

1/4 cup warm water

1 teaspoon sugar

1/2 softened butter

1 cup sugar Divided

1 teaspoon salt

2 large farm fresh eggs (lightly beaten)

1 cup cold milk

1 tablespoon fresh lemon juice

4 1/2 cups unbleached flour

1 cup chopped pecan (optional)

1/2 cup soften butter

1/2 cu[p packed brown sugar

1 tablespoon cinnamon

1/4 teaspoon nutmeg

First combine yeast, warm water and sugar in glass measuring cup. Put aside for 5 minutes. Then beat 1/2 cup of soften butter at medium speed until creamy. Gradually add 1/2 cup sugar and 1 teaspoon salt. on medium speed until light and fluffy. Next add eggs and milk and lemon juice. Beating until its blended, then stir in yeast mixture.

Combine 4 1/4 cups flour and 1/4 teaspoon nutmeg. Gradually adding flour mixture to butter mixture, mixing at low speed until well blended. Next, sprinkle 1/4 flour onto a flat surface. knead dough until smooth. (5 minutes) Make sure you continue to add flour to keep dough from sticking to surface.

Place dough in lightly greased large glass bowl.  Turning dough to top (lightly greased side) Cover and let rise in warm place.  dough takes 1 to 2 hours or until its doubled in size. Preheat oven to 350 degrees  . Bake pecan in a single layer until toasted. place dough on lightly floured surface. Roll into 16×12 inch rectangle. Spread with 1/2 cup soften butter. Leave 1 inch border around edges. Next stir brown sugar, cinnamon and remaining sugar. Sprinkle sugar mixture oer butter. top with pecans.

Roll dough into a jelly roll. Start a long side, cut into 16 slices – 1 inch thick. Place rolls-cut side down, in 2 lightly greased 10 in pans or 9×13 pan

Cover and let rise in a warm place for 1 hour or until doubles in size. Bake 350 for 20 to 25 minutes or until rolls are lightly golden brown. Let cool for 10 minutes and frost with cream cheese icing.

Hope you enjoy one of our family’s morning favorites

Cream Cheese Icing –

Ingredints –

2 1/4 cups powdered sugar

1- 3oz. package cream cheese (soften)

2 tablespoons butter (soften)

1 teaspoon vanilla extract

2 tablespoons milk (divided)

First beat butter and cream cheese on medium speed untill creamy. Gradually adding powdered sugar to mixture. then change speed to low and add vanilla and 1 teaspoon milk. continue mixing and add second teaspoon of milk. as needed untill smooth and creamy.

Mama’s Southern Homemade Muffins

Ingredients –

2 cups unbleached flour

1 tablespoon baking powder

1/2 teaspoon salt

2 teaspoons sugar

1 large farm fresh egg

1 cup butter milk

1/4 cup vegetable oil

In a large mixing bowl,  blend flour ,baking powder, salt and sugar. In a separate mixing bowl, beat egg  .Then add cold milk and vegetable oil . Mix well.  Pour in the milk mixture to dry ingredients stirring lightly until mixed. (you may have some lumps) Next pour batter into lighty greased muffin pan. Bake for 20 to 25 minutes. remove muffins and serve warm.


Brown Sugar-Cinnamon Peach Pie




Ingredients –

1 1/3 cups cold butter

4 1/4 cups unbleached flour, divided

1 1/2 teaspoon salt

1/2 to 3/4 cup ice-cold water

8 large farm fresh peaches (4 pounds)

1/2 cup packed brown sugar

1 teaspoon cinnamon

1/8 teaspoon salt

1 1/2 tablespoon butter (cut into pieces)

1 large farm fresh egg (beaten)

1 1/2 tablespoon sugar


Directions –

Cut 1 1/2 cups of butter into small cubes and chill for about 15 minutes. Stir together 4 cups flour and 1 1/2 teaspoon of salt.  Cut butter into flour mixture with a pastry blender or fork until the mixture looks like small peas. Then gradually stir in 1/2 cup of ice water with a fork, stirring it until moistened and begins to form a ball.  Wrap dough in a piece of plastic wrap, then press and shape dough into 2 flat disks. and chill for 30 minutes.

Next preheat oven 425′ then place dough on a lightly floured surface. sprinkle dough with flour and begin to roll until 1/4 thickness. Next place dough onto 9-inch pie plate and press dough into plate. Roll remaining dough disk to same thickness and cut into 3 (11/2- in. wide) strips and 8 (1/4 wide) strips using fluted pastry wheel or knife.

Wash and peel peaches then cut into 1/2 thick slices, then cut slices in half. next in medium size mixing bowl add brown sugar, sugar, cinnamon and salt. Mix together and then add your peaches. stir to coat peaches. Then spoon mixture into pie crust and dot with butter (1 1/2 tablespoon)


Carefully place dough strips over pie filling , making a lattice design. pinch or crimp pie edges of pie. place pie in oven 425 degrees and bake on lower rack  for 15 mins. then reduce temperature to 375 and bake for 40 minutes. You want to cover around pie crust with aluminum foil to prevent excessive browning, and bake 25 more minutes until you see thick and bubbly juices through top of pie. Remove and let cool for 2 hours before serving to your guests or family.


Easy Peach Cobbler

Peach cobbler-

1 3/4 lb. farm fresh peaches

1/2 cup salted butter

1 cup self rising flour

1 cup granulated sugar

1 cup whole milk

1 tsp. vanilla extract


Preheat your oven to 350 degrees. Next ,gently rub your farm fresh peaches under cool running water to remove the peach fuss from peaches. Slice peaches medium size, place in bowl and put aside. Place butter in 11 x 7 inch glass baking dish. Place baking dish in oven till butter is melted. In medium size mixing bowl mix together your flour, milk, sugar and vanilla extract. Pour mixture onto the melted butter in baking dish. Do not stir! Spoon your sliced farm fresh peaches on the mixture in baking dish. Do not stir. Place in oven and bake till brown and bubbly. 45-50 minutes. Remove from oven and serve with a scoop of vanilla ice cream with a drizzle of caramel over top. (optional)



2 Tablespoons unsalted butter

1/4 water

1 cup granulated sugar

1 cup heavy cream (room temperature)


Melt 2 Tablespoon of unsalted butter in medium saucepan over medium-high heat. stir in water and sugar. Cook, without stirring. Until mixture is a medium shade of brown, about 4 – 6 minutes. Carefully whisk in cream. Mixture will bubble as the cream is added. Remove from heat.  Serve warm and enjoy!

Polish Pierogi

We have many traditions in our family.  Preparing and cooking food from our Polish Culture, is one of  many we enjoy.  Recipes and meals have been passed down from generations past to me. Now that I’m a mother  I hope to continue the traditions with my own children.  There are so many favorites to choose from but there is a favorite my children enjoy. I love teaching them how to prepare and cook them. We have a great time making these memories and my hope is they cherish them forever, I’m sure I will.

There are so many fillings to choose from when making Pierogis. I hope you enjoy preparing them with your kids or just making a batch for yourself. whether your hosting a dinner party, or at your next holiday meal. Whatever the occasion may be, I hope you enjoy them as much as we do.


2 cups flour
1/2 cup water
1 whole egg
1 egg yolk
2 tablespoons sour cream
1 teaspoon butter or margarine

If you have a dough hook, mix all ingredients until the dough is pliable. Or mix the ingredients together with a spoon and then knead. If the dough is too soft,add more flour, if too stiff, add water.


Cut the dough in half and roll out to 1/16 th of an inch thick. Cut circles about 3 1/2 inches in diameter. Place a spoonful of your favorite filling on half the circle and pinch together.


Put the pierogi into boiling salted water. Cook for 5 minutes. Remove from the water with a slotted spoon and serve with melted butter. Or cook the pierogi in butter in pan over low heat until
lightly browned. Pierogi can be filled with potato, cheese, mushroom, sauerkraut ,(my favorite) plum, or even cherry fillings.


Homemade Blueberry Pancakes and Blueberry Syrup

The weekends in our home are all about family time. With the rush of an early morning school schedule  during the week, we are always running out the door. We seem to never have time to sit and eat breakfast as a family. My family and I always look forward to family breakfast time on the weekends together. I love whipping up something special for them.  Pancakes are such a family favorite in our home.  Here is one of their favorites on a cold winter morning. Homemade blueberries pancakes with warm homemade blueberry syrup.

Ingredients for blueberry pancakes –

1 1/4 unbleached flour

2 1/2 teaspoons baking powder

3/4 teaspoon salt

2 tablespoons white sugar

1 large farm fresh egg

1 1/4 milk or buttermilk(optional)

3 tablespoons vegetable oil

1 cup blueberries

Mix all dry ingredients in a large mixing bowl, in another small mixing bowl mix all wet ingredients. Combine dry & wet ingredients together.  No worries ,if your batter is slightly a little lumpy. Next , heat your skillet on medium heat. (don’t forget to grease you pan with butter or oil of your choice.) Using your ladle , pour your batter  (my kids love silver dollar size) adding  4-5 blueberries then cook one side till you start to see the pancake batter begin to have tiny bubbles, using your spatula flip and cook other side untill a little golden .

Ingredients for blueberry syrup –

1 cup blueberries

1 cup warm water

1 cup white sugar

1 teaspoon fresh lemon juice (optional)

In a small saucepan , over low heat add blueberries, sugar, and water. Whisk together untill sugar is dissolved .(about 5 minutes) Then increase heat to medium heat , till it reaches a gentle boil. Continue to stir untill syrup starts to thicken . (about 15 minutes)

If desired, whisk lemon juice into syrup. Serve warm or cool. Hope you enjoy your warm blueberries pancakes and syrup.


Baking homemade fall sugar cookies with my boys

There is nothing more special than baking homemade cookies with my kids. In our home, the kitchen, is the heart of the home.  We are always in the kitchen. Whether it’s after school snacks and homework , family meals and games or arts and crafts, there is always something going on . You will find me cooking, baking or whipping up something special for my family.

I just love when my kids want to help in the kitchen! Baking homemade cookies is one of our favorite things to do and we do this often for holidays, birthdays or even just on raining days for no reason. I just love spending time with them, seeing the smiles on their faces. It fills me with so much joy! Fall is one of our favorite seasons in our home. We just love the cool fall air and family campfires: hot chocolate or apple cider, pumpkin everything recipes and yes our favorite  fall sugar cookies!

Here is our recipe to our sugar yummy cookies , we hope you love enjoy the fun of making them as much as we do!

Ingredients –

1 cup butter , softened

1/2 cup sugar

2 1/2 cups all -purpose flour

1 teaspoon vanilla extract

1/2 teaspoon salt

1 large farm fresh egg

step 1.  Preheat oven

step 2. Mix butter , sugar, in large mixing bowl , then once blended add remaining ingredients .

Step 3 . Place cookie mixture in fridge till chill.  Then use a dusting of flour to roll and cut your cookies with your favorite cookie cutters . Have fun decorating with your favorite sprinkles, etc. Place cookies on cookie sheet .

Step 4. Bake 400 degrees  for 6 to 9 Minutes .


Happy fall y’all !

-Lisa xo



Pumpkin Bread Pudding


I always love finding new recipes for this time of year.  Its perfect to enjoy on a cool crisp night, sitting with family and friends around a crackling bonfire . This  warm treat is delicious . My family and I love pumpkin in everything, so they are very easy to please with this Pumpkin Bread pudding. I know what your thinking this sounds difficult , but trust me it is very simple. Your friends, family, or guests  will love it.

ingredients –

4 cups of white bread, cut them into cubes

4 farm fresh eggs

3 egg yolks

1 1/2 cups heavy cream

3/4 canned pumpkin puree

1 cup granulated sugar

1/4 teaspoon salt

1/4 teaspoon nutmeg

1 teaspoon cinnamon

1/4 teaspoon ground cloves

2 tablespoons cold butter, cut into piece

Preheat your oven to 350 degrees , Grease a 13x9x2 inch baking pan. Dry bread cubes on a cookie sheet in oven for 10 to 15 minutes.  Then place bread cubes in baking pan. In a large mixing bowl, whisk together all pudding ingredients except the butter. Pour mixture over bread cubes that are in baking pan. Let it sit for about 10 minutes . After bread is full soaked, dab butter over top , making sure to cover it all.  Put in oven and bake for 40 minutes.

note- Pudding should be set in the center of baking dish, it should never be dry!