Herbed Dinner Rolls

A bread machine is a great thing! I’ve gone through three or four of them in the last twenty years or so. Recently receiving a new one for Christmas, my whole family was excited for me to use it again. I have a couple of “keeper” recipes that I’ve found over the years, but I think my family’s favorite is an herbed dinner roll recipe. The original recipe came from a magazine, but it was missing sage, so I took out what we didn’t like and put in what we wanted to taste more of. If you’re looking for a savory dinner roll recipe, this one won’t disappoint. You could add these herbs into an existing dinner roll recipe to give them a little more flavor, as well. These rolls are actually big enough to use for small sandwiches, too. We made leftover turkey sandwiches after Christmas.

First add your wet ingredients to the bread pan:

  • 1 c. of warm water
  • 2 Tabsp. butter, softened
  • 1 egg

Next, add your dry ingredients, with the yeast being last:

  • 1/4 c. sugar
  • 1 tsp. salt
  • 1/2 tsp. of each dried oregano, thyme, sage, and rosemary
  • 3 1/4 c. of bread flour or all-purpose flour
  • 2 1/4 tsp. active dry yeast

Select dough cycle. When cycle is completed, place dough on a lightly floured surface and divide into small balls. (About 16). Place dough balls on a greased baking sheet about 2 inches apart.

Cover and let rise for 30 minutes. Bake for 12-15 minutes in a 375 degree oven and enjoy! Happy New Year everyone! 🙂



Glazed Pumpkin Pecan Coffee Cake

When you’re waiting to get your hair cut, do you ever look through a magazine and find a yummy recipe, but you can’t rip out the page? That happened to my younger daughter the last time we went. I was talking to the stylist, and my daughter was seated behind me taking a picture of the recipe in the magazine. Good thinking!  Although I can’t take credit for this one, it sure tastes good! And sad to say, I’m not sure what magazine it came from anyway. Also, who says you can’t have pumpkin stuff when it’s not really fall anymore? 😉 This recipe is a nice blend of a warm, spiced pumpkin flavor with just enough orange drizzle to make it more of a surprise in your mouth when you take a bite.


*I have to say that when it came time to make the glaze at the end of the recipe, I added about 6 tsp. of the orange juice to the powdered sugar for the glaze to become a drizzling consistency. *



I hope you enjoy it! We did! 🙂

Crock-Pot Creamy Italian Chicken

This time of year it feels comforting to have something warm to eat or drink. I’m always looking for easy recipes that bring some comfort to my family. Using the Crock-Pot is such a blessing! I am a “stay-at-home” wife and mom, but that doesn’t always mean I have a lot of preparation time to make dinner. On those busy days, for sure, I try to use the Crock-Pot to more easily get dinner on the table. Yes, it may take a little preparation to get what you want in that slow cooker, but later when you’re all sitting around the table, everyone will be so glad you did! 🙂

Creamy Italian Chicken is such an easy recipe.

img_12531You only need a few ingredients:

1 or 2 chicken breasts (I even put mine in frozen sometimes)

1 packet of Good Seasons Zesty Italian, Salad Dressing & Recipe Mix

1 (10 3/4) can cream of chicken soup, and 1 can of water

1 (8 oz.) block of cream cheese

Rice or Pasta to serve with the creamy chicken poured over it.

  1. Place chicken breast(s) in slow cooker.
  2. Mix salad dressing packet, can of soup, can of water together in a bowl. Pour over chicken.
  3. Cook on High for 2 or 3 hours, low for 5-7 hours.
  4. During end of cooking time, maybe 20-30 minutes before done, cut up block of cream cheese and stir into slow cooker mixture.


5. Chicken will fall apart. Can shred with fork. Serve chicken and cream over your choice of rice or pasta. It works well with both. 🙂

*If you’re worried about it being too rich, you can put half of the cream cheese in. Also, you can buy reduced sodium soup if you desire less salt.




I’ve met very few people who despise lasagna. I thought I would share with you a recipe that our family has come to love. After some tweaking of another “weaker” recipe, this lasagna dish brings that satisfying tastiness and comfort to our tummies. 🙂 With optionally using oven-ready lasagna noodles, it works great for a week night when you have a little extra time to prepare dinner. Another option is to bake the lasagna ahead of time during the weekend so you can enjoy it after church or when watching some football with your family! Enjoy!


  • 1-1/2 lbs. of ground beef/can also add some chopped up pepperoni
  • 1/2 c. chopped onion
  • 1 Tabsp. minced garlic
  • 1 (14.5) oz. can Italian style diced tomatoes
  • 1 (29) oz. can tomato sauce
  • 1/2 Tabsp. dried basil
  • 1 tsp. dried Italian seasoning
  • 1 (15) oz. container of ricotta cheese
  • 1 egg
  • 1/4 c. parmesan
  • 2 c. shredded mozzarella cheese
  • 1 (12)oz. box of oven ready lasagna (optional), also can use regular lasagna noodles, boil and drain first before preparing sauce


  1. If using oven ready lasagna noodles, layer in bottom of a 9×13 sprayed casserole dish. (Enough to cover the bottom, 4 or 5 noodles)
  2. For sauce-brown the beef, onion, and garlic in a large saucepan. Drain fat.
  3. Stir in Italian diced tomatoes, tomato sauce, basil, Italian seasoning, and pepperoni (if using). Bring to boiling. Cover and simmer about 10 min., stirring occasionally.
  4.  For filling-in a medium bowl, combine egg, parmesan, and ricotta cheese.
  5. Spread half of the cheese filling over first layer of noodles. Add half of the meat sauce over the cheese filling layer. Sprinkle some mozzarella over the meat sauce layer. Repeat layers, beginning with noodles again and finishing with mozzarella cheese. If desired, sprinkle more parmesan over the top.
  6. Bake in a 375 degree oven for 30-35 minutes or until heated through. Let stand 10 minutes before serving. Very important; it will allow you to cut the lasagna without falling apart.

If making ahead of time, you can cover and refrigerate. When ready to bake, bake covered in a 375 degree oven for 40 minutes. Uncover and bake about 20 more minutes. Let stand for 10 minutes before cutting.

Falafel Patties

Thought I would share with you a recipe that my family enjoys. If you’ve never had falafel, you should try it! For those of you who have never tried it, falafel is a Middle Eastern dish made of spiced, mash chickpeas, usually formed into balls or patties. It’s normally deep-fried, eaten within a pita. This recipe is a bit different because the patties are pan-fried in a small amount of oil and made with the addition of black beans. It’s a little less messy and quick to make. If you’re wondering why on earth I would add black beans to the mixture, it was because I didn’t have enough chickpeas. I had an extra can of black beans on hand and they actually held the patty together better. I love it when that happens! 🙂

This recipe also includes a sauce, which is also quick to whip up, but not necessary. We have used sour cream in its place when I didn’t have the sauce ingredients. It makes a bunch for a family of four and extras for leftover lunches.

Falafel mixture: 

  • 3/4 c. dry breadcrumbs (You can use plain or Italian, both are good)
  • 3/4 c. cilantro, chopped
  • 1-1/2 tsp. salt
  • 4 1/2 tsp. cumin
  • 1/2-3/4 tsp. red pepper, ground (depending on how much spice you like)
  • 3 tsp. garlic, minced
  • 3 large eggs
  • 2 cans chickpeas (15 oz. each)
  • 1 can black beans
  • couple Tabsp. oil

Sauce:                                                                            Extras:

  • 2 Tabsp. tahini (sesame seed paste)           -pitas, lettuce, tomatoes
  • 2 Tabsp. lemon juice
  • 1/2 tsp. garlic, minced
  • 1/2 c. plain yogurt


  1. Mash chick peas and black beans. (I don’t have a food processor, so I smash the chickpeas with my meat tenderizer mallet. It’s a good work out! 🙂 )
  2. Add all other falafel ingredients except oil. Form into small patties.
  3. Add some oil to a large skillet. Brown patties a couple of minutes on each side until lightly browned.
  4. Prepare sauce, if desired.
  5. Have extra fixin’s ready to assemble pita!

IMG_0707[1]We had parmesan zucchini on the side and watermelon. Hope you can add a new recipe to your  collection. Blessings!

DIY Uncanned Cukes

Our cucumber plants produced some very strange looking cukes this year. Sorry to tell you, but I don’t have a picture of the deformed produce. Just use your imagination; a pear shaped cucumber at that! Surprisingly, it tasted just like a cucumber! 😉 Needless to say, we didn’t have enough to make any pickles. I have never had a large vegetable garden, therefore I haven’t gotten into canning. I do love to make my own pickles, though. After much trial and error, I think these uncanned cukes are not too bad. A canning pot is not necessary. If you like the crisp Claussen brand pickles, you’ll like these. A little salty, but not with the overpowering vinegar flavor that a lot of pickles have. The good thing is, you can adjust the salt or vinegar according to your preference. 🙂

    1. Slice your cucumbers. I like to get the long English cucumbers because when cut in half, they fit right into the jar. I only cut up one cucumber, usually.
    2.  Have a clean jar on hand. I used a regular 1 qt. canning jar.
    3.  Stuff ’em in.

IMG_0868[1]                4. Add water to where grooves start at top of jar. (About 2 c.)

5. Add 1-1/2 Tabsp. of Canning & Pickling Salt. (1 Tabsp. gives a very light salty                             flavor. Feel free to add just a tad more.) Find in baking aisle by salt or                                           canning stuff.

6. Add 1/8 to 1/4 c. vinegar. (Again, 1/8 c. of vinegar gives a light vinegar                                           flavor, but adding up to 1/4 c. will not overpower the cucumbers.)

That’s it! Store in fridge for 1-2 days before the cucumbers soak in the flavors of the vinegar and salt. Enjoy with a great sandwich!


Still Summer Day

You had a headache when you went to bed. You only got a couple hours of sleep. The next day you awoke to plumbing problems. You hopped in the car and upon starting you realize the battery had died over night. The lawnmower isn’t working, the AC is blowing warm air. Do you ever have days like these? As a few  of my days began like this this week,  I was gently reminded that things could be A LOT worse.

Sometimes God allows things to break or other trials to come to slow me down. He has a way of almost making time stand still when we are aware of His presence. I am so thankful that He knows what I need. He knows we all need those quiet moments just to “be still and know that He is God,” (Psalm 46:10) to be with Him.

As the day went on, I listened to the quietness and enjoyed the moments He had given me, even though. I sipped my tea, watched my daughter occupy herself with her drawing, chuckled at our lazy dog avoiding the summer heat, and eventually made some awesome chocolate chip cookies together. (Well, not the dog.)  😉 And, of course, we prayed for God’s help.

It was restful and relieving that I couldn’t go out anywhere. We enjoyed being still! As time goes on, make some time to hear that still, small, voice of God, that the Bible speaks of. (1 Kings 19:12) He loves us SOOO much and wants to give us little glimpses of eternity with Him.

On a side note-we had no eggs and found this great eggless chocolate chip cookie recipe. Watch out; these cookies are addicting! They’re a keeper. Click on link below.

By the end of this week, the Lord had answered and helped my husband with fixing most of our broken stuff. Thank you, Jesus! Enjoy your still summer days!

The best EGGLESS chocolate chip cookies