Monday, February 27, 2012


I am the worst blogger because of how inconsistent I am at posting. I want to post more often. I miss blogging. Like now, I thought I had enough time to eek out a post of recipes I’ve tried over the past month and LOVE….but I hear my Darling through the monitor starting to stir from his morning nap.

My most exciting news is that Baby Bennett has been sleeping more regularly, through the night. I believe I’ve found my “groove” to getting more sleep. May I say, sleep is not overrated.

So…back to those recipes:

I got this from a friend. She brought it for New Year’s Eve. I am addicted. I had no idea how much I love beans until this recipe:

Texas Caviar

1 can black beans, drained & rinsed

1 can black eyed peas, drained & rinsed

1 can white, shoe peg corn

8 oz. (or a skosh more if needed) Zesty Italian Dressing…(it does make more juice as it sits)

1 tomato, diced

1/2 onion, diced

1 green & 1 red pepper, diced.

*I have also used a can of chick peas [drained and rinsed] because I was using my memory….and thought I was to use chick peas instead of black eyed peas. It’s still very delish.

I copied and pasted this recipe as my friend emailed it to me. I laugh at the word “skosh”. [pronounced skoash] She is the only person I have ever known to use the word. I like it.

texas caviar


This next recipe is for the BEST cinnamon rolls I’ve ever made. I’ve had one recipe that I’ve used for years now and thought IT was the best. Well, it now takes a far second. When I saw the recipe for this I thought it looked like it was going to be ridiculously sweet, to the point, of cutting my throat. You know that feeling when sugar actually feels like it’s scraping your esophagus as it slides down? I thought this recipe may do that. It did the exact opposite! It was light and allowed me the pleasure of enjoying the roll itself. It complimented the dough….which…by the way was fabulous to work with. Anyone who knows me, knows that I like to roll in the dough. Winking smile No, not money. I mean dough…it’s so sensual. It’s too bad that it’s not that good for us because it totally turns me on. When I am working with dough, I feel like I’m learning something new. There is something beautiful about being vulnerable to elements and pliable at the same time.  Also, working with dough, like putting a rub on meat, allows me the honor of applying my love into the food I’m preparing. This recipe for cinnamon rolls came in my holiday Taste of Home publication that I bought the day Bennett was born on my final trip to Walmart. That’s a funny story.. I was nesting….but didn’t realize it.

Majestic Cinnamon Rolls [copied from Taste of Home’s website]

  • Prep: 40 min. + rising Bake: 35 min.
  • Yield: 12 Servings


  • 1 tablespoon active dry yeast
  • 1/3 cup sugar
  • 3/4 cup warm water (110° to 115°)
  • 3/4 cup warm 2% milk (110° to 115°)
  • 2 eggs
  • 3 tablespoons butter, melted
  • 1-1/2 teaspoons salt
  • 4-1/2 to 5 cups all-purpose flour
  • 1-1/2 cups packed brown sugar
  • 1/2 cup butter, melted
  • 2 tablespoons ground cinnamon
  • 1-1/2 cups packed brown sugar
  • 3/4 cup butter, melted
  • 3 tablespoons half-and-half cream


  • In a large bowl, dissolve yeast and 1 tablespoon sugar in warm water. Add the milk, eggs, butter, salt, remaining sugar and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
  • Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
  • Punch dough down. On a lightly floured surface, roll into an 18-in. x 12-in. rectangle. In a small bowl, combine the brown sugar, butter and cinnamon; spread over rectangle to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 1-1/2-in. slices.
  • In a small bowl, combine the brown sugar, butter and cream; pour into a greased 13-in. x 9-in. baking dish. Place rolls, cut side down, in brown sugar mixture.
  • Cover and let rise in a warm place until doubled, about 30 minutes. Bake at 350° for 35-40 minutes or until golden brown. Cool in dish for 5 minutes; invert onto a serving platter. Serve warm. Yield: 1 dozen.

Lastly, for today, go to and to the February 24, 2012 post for

Chocolate Chip Scones with Peanut Butter Glaze. I saw this recipe on Pinterest [my newest addiction along with….did I mention….Three Olives Cake vodka?] The recipe from “a farm girl” was the first time I’ve made scones…ever. They were SO delicious! We paired the scones with the 100% Kona coffee which my MIL brought home for us, from her trip to Hawaii. I had no idea scones were easy to make. Truthfully, I didn’t have interest in scones because they always looked dry. Well…hello…they look dry but they’re moist and light and I’m kind of a dingbat for waiting this long to try them, because, guess what? Making scones means working with dough!

Enjoy the recipes. Also, enjoy the “farm girl” blog. There are so many blogs that I enjoy. She is one I just discovered and totally admire. I want to be a farm girl.  I really, really do.




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