Cookie's crumbles, morsels and tidbits

Classic Cinnamon Rolls 

Just a classic cinnamon roll recipe for your enjoyment. I have yet to get them to turn out like the ones from my childhood little local restaurant, but these are great on a cold winter morning. Enjoy!

Cinnamon Rolls 

1/4 cup sugar

1 pkg yeast

1 egg

1 cup very warm water 

1 T melted butter

Mix these until blended. Add 3 cups of flour. When mixed, place in a greased bowl, cover with plastic wrap and a towel, put in a warm place and allow to double in size. Spread flour on counter and roll out dough into a rectangle. Melt 6 T of butter and spread over dough. Sprinkle with about 1 cup of brown sugar and then 5 T cinnamon. Roll the rectangle up so you have a roll. Cut into 2″ slices and arrange on a sprayed cookie sheet. Again, cover and put in a warm place, allowing them rise to the size you want. Bake rolls at 350 degrees for about 10-15 minutes, or until lightly browned. Add frosting. Enjoy!


1 cup butter room temperature 

4 cups powdered sugar 

2 T vanilla 

3 T milk

Mix well with a mixer. 


Smothered Chicken

I just got done eating this chicken dish.  Oh. My. Word.  It is so good.  If you love peppers and onions, you will love this main dish.  Even my 12 year old son loved this.  It’s very easy and quick to put together.  Enjoy!


Smothered Chicken:

6 boneless skinless chicken breasts

1 red pepper

1 green pepper

1 yellow pepper

1/2 onion

fresh sliced mushrooms

olive oil


6 slices of pepper jack cheese

Preheat oven to 350 degrees.  Slice peppers and onions.  Pour small amount of olive oil into large pan.  Saute peppers, onion, mushrooms, salt, pepper and your choice of seasons over medium high heat until soft.  I used a mix of garlic pepper seasoning and a salt seasoning mix.  In a separate pan, cook chicken breasts in a small amount of olive oil over medium high heat until browned on both sides.  I also seasoned the chicken breasts with salt and pepper to taste.  I cooked them for about 10-15 minutes.  Remove from heat.  Place chicken into a 9×13 greased pan.  Pour all cooked veggies over the chicken.  Top with the pepper jack cheese slices.  Cover pan with tin foil.  Bake for 30-40 minutes.  Enjoy!

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Chunky Apple Cinnamon Muffins

Another great apple muffin recipe for a crisp fall day.  These are great and something yummy to add to your packed lunch.  Enjoy!


Chunky Apple Cinnamon Muffins

1 1/2 c. apple, diced small

2 T. flour

1 t. cinnamon

Preheat oven to 400 degrees.  Spray muffin tin or use paper liners. Peel and dice apples.  Add flour and cinnamon to apples and toss to coat.  Set aside.  Mix up batter:

1 large over ripe banana, mashed

3/4 c. sugar

1/2 c. milk

1/3 c. vegetable oil

1 T. vanilla

2 t. cinnamon

1 t. ground nutmeg

2 t. baking powder

1 c. flour

pinch of salt

Mix banana, sugar, milk, oil, vanilla, cinnamon, nutmeg and beat until well combined.  Add flour, baking powder and salt and mix until just combined.  Fold in apples. Divide batter into muffin tins, about 3/4 full.  Bake for 17-18 minutes or until a toothpick comes out clean.  Enjoy!

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Jan’s Chocolate Caramel Brownies

I used to work with a woman named Jan. She is a wonderful woman, great co-worker, wife, mother and breast cancer survivor. I don’t get to see her often and I miss working with her.  She loves to celebrate birthdays; her own and every one else’s. She used to make these brownies for me every year during my birthday week.  They are the best brownies you will ever eat, because what’s better than chocolate, caramel and goo all rolled into one?  The best part, there are only 5 ingredients in these brownies, so easy to make!  Enjoy!

Chocolate Caramel Brownies

1 pkg German chocolate cake mix

2/3 c. evaporated milk, divided in half

1 pkg Kraft caramels

3/4 c. melted butter

1 c. chocolate chips

Preheat oven to 350 degrees. Grease a 9×13 pan.  Mix cake mix, butter and 1/2 the evaporated milk.  Divide batter into two parts.  Pat one part into the greased 9×13 pan.  Bake for 6 minutes.  While that is baking, melt remaining evaporated milk and caramels.  Pour over batter. Sprinkle chocolate chips over caramel.  Crumble remaining batter mix over the top.  Bake for 15-20 minutes more.  MMMMM…..IMG_7976 IMG_7978 IMG_7985

Butternut Squash Soup

I love fall.  I love squash.  I love to cook on cold, dreary days.  This soup sounded so good.  It was a little bit of work, but well worth it.  No one else in my house will eat this, but I am going to bring it into work this week and share with my co-workers.  I also bought a large baguette loaf of bread to dip into it.  Enjoy!

Butternut Squash Soup:

1 large buttenut squash, diced and roasted

1/2 onion, diced

1 large granny smith apple, peeled and diced

4 cups vegetable stock

1/2 cup milk

1 t. salt

1 t. cinnamon

1 T olive oil

Peel and dice the squash.  Place on a roasting pan.  Sprinkle with salt and cinnamon.  Roast at 425 degrees for 30 minutes.  While roasting, pour olive oil into dutch oven.  Cook apple and onion until soft, about 15 minutes.  Pour vegetable stock and milk over apple mix.  Add roasted squash when done.  Bring to a boil.  Decrease temp and let simmer, covered, for about 30 minutes.  Use an immersion blender to puree soup.  Enjoy!


Shortbread Cookies

I love shortbread cookies.  I especially love plain vanilla shortbread cookies.  I found this recipe online today and it was so easy!  Only a couple ingredients and took less than 30 minutes total to make. These will definitely be on the Christmas Gift Trays this year.  I cut these really small today so I could walk past every five minutes and pop one in my mouth.  Because, you know, you consume way less calories if you eat 50 bite size pieces than if you’d just eat 2 regular size cookies :)  Enjoy!


Shortbread Cookies:

2 cups flour

3/4 cups powdered sugar

1 cup butter (room temp)

1 t. vanilla

1/2 t. baking powder

Mix all ingredients by hand until mixed.  Press into a 9×13 ungreased pan.  Bake at 325 degrees for 15-20 minutes.  Do not overcook.  Cool, cut and enjoy!


Oatmeal Cake with Coconut Caramel Frosting

I found this recipe on Pinterest and knew as soon as I saw the coconut frosting that I had to make this.  I love coconut and I love oatmeal, what could be better than mixing the two?  Tonight I needed to de-stress and decided to do it in the kitchen.  By Sunday, I will have worked six 10 hour days in a row.  I have two days down, only four to go.  Even though it’s 90 degrees outside and I had to turn my oven on, I thought it would be worth it to try this out.  Enjoy!


Oatmeal Cake with Coconut Caramel Frosting:


1 cup uncooked oatmeal (instant or rolled)

1 1/4 cup boiling water

1/2 cup softened butter

1 cup sugar

1 t. vanilla

2 eggs

1 1/2 cups flour

1 t. baking soda

1/2 t. salt

1 t. cinnamon

1/2 t. nutmeg


1/4 cup melted butter

1/2 cup brown sugar

3 T. milk

3/4 cup flaked coconut

1/3 cup chopped nuts (optional)

In a shallow bowl, soak oats in boiling water for 20 minutes.  Meanwhile, mix butter and white sugar in a bowl, beating until light.  Beat in eggs and vanilla.  Add flour, soda, salt and spices.  Fold in oats.  Pour into a 9×9 buttered pan and bake at 350 degrees for 40-50 minutes.  Mix all topping ingredients.  Once cake comes out of the oven, spread topping on top and put cake under a broiler until bubbly and tinged with gold.  Watch carefully, as sugar will burn.  Remove and cool.  Enjoy!


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Butterfinger Caramel Poke Cake

I can’t remember where I found this recipe, I saw it somewhere online and quickly wrote down the ingredients and directions.  This is such an easy recipe and always a hit whenever I make it.  I try to make this for my dad a couple times a year, he has always loved Butterfinger candy bars.  He used to take one in his lunch every day and no one else was allowed to eat them.  Enjoy!


Butterfinger Caramel Poke Cake:

1 box of German chocolate cake mix

1 cup sour cream

1 jar caramel ice cream topping

4-5 regular size Butterfinger candy bars

1 – 8 oz whipped topping

Mix and bake cake according to the package directions, also adding in the 1 cup of sour cream.  Bake in a 9×13 inch pan.  While still warm, poke holes all over the cake using the end of a wooden spoon.  Pour caramel over entire cake so it can drizzle into the holes.  Cool in the refrigerator for at least 30 minutes.  Spread whipped topping over cake.  Crush candy bars and sprinkle over cake.  Store in the refrigerator.  Enjoy!

Chili Bean Corn Salsa

A coworker brought this salsa in to work last week and I was hooked after one bite.  She gave me the recipe and I thought I would share it today, as picnic and potluck season is fast approaching.  You can throw this salsa together in less than 10 minutes.  I made a batch this week and my husband ate all of it in less than two sittings.  I like to add diced mango to my half.  But the basic recipe is below.  Enjoy!


Chili Bean Corn Salsa:

1 can chili beans, DO NOT drain

1 can mexicorn

1 small can sliced black olives, chopped

2 cans diced tomatoes with chopped jalapenos (Rotel)

1/2 onion, chopped

salt/pepper to taste

3 T. white sugar

Mix well and refrigerate.  Enjoy!


Caramel Apple Dip

I recently saw a version of this apple dip on Pinterest.  My mom has been making this dip for years, so I thought I’d share her version today.  Obviously, this is not a healthy snack, but the kids love it and it is quick and easy.  Enjoy!


Caramel Apple Dip:

8 oz cream cheese, softened

1/2 cup brown sugar

1/4 cup white sugar

1 t. vanilla

3/4 cup chopped peanuts (I used honey roasted peanuts and chopped them myself)

Mix all well.  Keep refrigerated.  Serve with sliced granny smith apples.

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