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For the dough
2 1/4 teaspoons active dry yeast (1 package)
1/2 teaspoon plus 1/4 cup sugar
1/4 cup warm water
1/2 cup milk at room temperature
2 tablespoons brown sugar
1/2 teaspoon vanilla extract
1 egg
1 egg yolk
3 cups flour, sifted
3/4 teaspoon salt
8 tablespoons butter, softened
4 ounces cream cheese, softened
For the filling
1 cup sugar
1/2 cup brown sugar
1 cup chopped pecans (small pieces but not ground)
2 tablespoons ground cinnamon
1 teaspoon salt
4 tablespoons maple syrup
1/2 cup melted butter, divided
For icing
4 ounces cream cheese, softened
3-4 tablespoons milk
2 cups powdered sugar
1 teaspoon vanilla

Serve Fresh Veggies with Sour Cream Dip


Time to make the dough. Combine yeast, 1/2 teaspoon sugar and warm water in mixing bowl. Let sit for about 10 minutes until yeast is visibly risen.
Add egg, egg yolk, milk, vanilla, brown sugar and remaining sugar, stir, I used a hand whisk.
Using dough hook, add flour and salt. Mix until combined, about 1 minute. Turn mixer on high and mix for about 4 minutes. Dough should be well combined but still look like a thick batter.
Add softened butter and continue mixing on high for 6 minutes.
Dough will be sticky but pull when you lift dough up.
Remove hook and just cover the bowl with plastic wrap, no need to move dough to another bowl unless you need your mixing bowl. Let dough rise 1 1/2 hours, until doubled in size.
Combine topping ingredients except for butter, and set to side.
With well floured hands, punch down dough and remove to a well floured counter or board. Knead dough about 10-12 times, just enough to remove stickiness. Add more flour if needed.
Roll dough out into a rough square about 12 x 12. Spread softened cream cheese over top.
Fold dough, lift bottom up 1/3 to overlap middle, then top down then side to side
Flip dough over so raw folds are on the bottom and roll out to a 10 x 20 rectangle
Time for some goodness. Use half (1/4 cup) of melted butter and spread it over entire dough
Spread filling mixture on top of butter, covering entire dough except 1 inch at far end of dough (from where you will start rolling.)
Lightly press filling into dough, now start rolling dough (I found it easiest to cut dough using a dough cutter.) Slice off ends of dough and then cut into 8 equal slices.
Place in a well greased, buttered, sprayed (used what you want) 9 x 13 pan or large baking sheet if you don’t want rolls to touch. Cover and let rise again till almost doubled or Place in refrigerator overnight to bake in the morning.
If you refrigerated the rolls, let them come back up to room temperature (about 1 hour) then bake in 375 degree oven for 25-30 minutes. Mine were done at 25 minutes.
While rolls are baking, prepare cream cheese icing.
With mixer, beat together cream cheese, powdered sugar, vanilla and milk till creamy and smooth. Add milk if necessary to get that perfect thick but pourable consistency.
As soon as you remove rolls from oven, pour remaining 1/4 cup melted butter over hot rolls.
Let sit 5 minutes then ice or serve icing on the side, your choice.





1 ripe mango, peeled and pitted

3 ripe bananas

2/3 cup brown sugar

1/2 lime, juiced

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/8 teaspoon ground allspice

1/2 cup butter, at room temperature

3 large eggs

1 cup confectioners’ sugar, or as needed

1 tablespoon water, or as needed

1 teaspoon lime juice, or to taste


Preheat oven to 350 degrees F (175 degrees C). Line muffin cups with paper liners.

Blend mango, bananas, brown sugar, and juice of 1/2 lime in a blender until smooth.

Whisk flour, baking soda, baking powder, cinnamon, nutmeg, and allspice together in a bowl. Mix butter, eggs, and mango-banana mixture into flour mixture until just combined. Pour batter into the prepared muffin cups.

Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 25 to 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Whisk confectioners’ sugar, water, and 1 teaspoon lime juice together until glaze is smooth and thick; spoon onto cooled muffins.




Original recipe makes 4 servings

8 fresh peaches – peeled, pitted and sliced into thin wedges

1/4 cup white sugar

1/4 cup brown sugar

1/4 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1 teaspoon fresh lemon juice

2 teaspoons cornstarch

1 cup all-purpose flour

1/4 cup white sugar

1/4 cup brown sugar

1 teaspoon baking powder

1/2 teaspoon salt

6 tablespoons unsalted butter, chilled and cut into small pieces

1/4 cup boiling water


3 tablespoons white sugar

1 teaspoon ground cinnamon


Preheat oven to 425 degrees F (220 degrees C).

In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly, and pour into a 2 quart baking dish. Bake in preheated oven for 10 minutes.

Meanwhile, in a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt. Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. Stir in water until just combined.

Remove peaches from oven, and drop spoonfuls of topping over them. Sprinkle entire cobbler with the sugar and cinnamon mixture. Bake until topping is golden, about 30 minutes.



It’s Tuesday here in the old pueblo and waking up early to do some cool time backing before our outdoor thermometers register over 100F is an accomplishment. This morning for you I have a yummy Frittata. They are easier than the look, delicious, and quick to serve up to your family.


what you need
8 eggs
2 Tbsp. water
1/2 cup chopped seeded tomato
1 cup Shredded Mozzarella Cheese, divided
2 Tbsp. Bacon Bits
1/4 cup chopped fresh basil
make it

PREHEAT oven to 350°F. Beat eggs and water with wire whisk in medium bowl. Stir in tomato, 1/2 cup of the cheese, the bacon bits and basil.

POUR into greased 9-inch pie plate; sprinkle with remaining 1/2 cup cheese.

BAKE 30 minutes or until puffed and golden brown.

Extras: Fritatta’s are a good way to use leftover cheese and veggies don’t be afraid to experiment, the world is your oyster on this one!



Good morning to all those that come here. As you may have seen we have a new Theme dedicated to Disney’s Frozen and I am back to posting. So here we go. Today is Meatless Monday and I have for you a lovely recipe from My favorite Chef, Ree Drummond of the Pioneer Woman food show on Food Network.

hashbrown egg cups

Baked Eggs in Hash Brown Cups

6 to 8 medium russet potatoes
Salt and ground pepper
Cooking spray
24 large eggs

Preheat the oven to 400 degrees F.

Bake the potatoes until tender, 45 minutes to 1 hour. Allow to cool, and then peel and grate them. Season well with salt and pepper.

Spray two 12-hole muffin pans generously with cooking spray. Scoop 3 to 4 tablespoons of grated potato into each muffin hole. Use your fingers to gently press down the sides and bottom in each muffin hole to make a nest. Spray again with cooking spray. Then bake for 15 to 20 minutes. Watch and make sure they do not burn.

Allow the nests to cool. Then crack an egg into each one. Sprinkle with salt and pepper and bake until the whites are set, about 15 minutes.

Have a good morning from us here at Feels Like Home! Arizonan’s hold on tight its supposed to be 109 today!


taco lasangia

3 tablespoons extra-virgin olive oil
2 pounds ground chicken breast, available in the packaged meats case
2 tablespoons chili powder
2 teaspoons ground cumin
1/2 red onion, chopped
1 (15-ounce) can black beans, drained
1 cup medium heat taco sauce or 1 (14-oz) can stewed or fire roasted tomatoes
1 cup frozen corn kernels
8 (8 inch) spinach flour tortillas, available on dairy aisle of market
2 1/2 cups shredded Cheddar or shredded pepper jack
2 scallions, finely chopped

Preheat the oven to 425 degrees F.

Preheat a large skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil – twice around the pan. Add chicken and season with chili powder, cumin, and red onion. Brown the meat, 5 minutes. Add taco sauce or stewed or fire roasted tomatoes. Add black beans and corn. Heat the mixture through, 2 to 3 minutes then season with salt, to your taste.

Coat a shallow baking dish with remaining extra-virgin olive oil, about 1 tablespoon oil. Cut the tortillas in half or quarters to make them easy to layer with. Build lasagna in layers of meat and beans, then tortillas, then cheese. Repeat: meat, tortilla, cheese again. Bake lasagna 12 to 15 minutes until cheese is brown and bubbly. Top with the scallions and serve.



So I have been watching Drop Dead Diva and getting all caught up. Pake is Stacie’s idea of a half cake, half pie hybrid sweet. I wanted to try it. So guess what I did! You can make your own flavors and have fun and experiment here is what I did.


Store bought frozen pie crust
Store bought cake mix of your choice (we recommend Red Velvet)
Store bought frosting of your choice (we recommend Cream Cheese)
Eggs (as needed on cake box)
Vegetable Oil (as needed on cake box)
1/2 cup White or Dark chocolate chips (if desired)


Preheat oven to 350°F.

Leave the frozen pie crust out to thaw while you are mixing the cake batter.

Prepare the cake batter per the instructions on the box.*Note: This will make enough filling for two Pakes.

Gently poke a few small holes in the bottom of the pie crust, being careful not to poke through the tin.

Pour half of the cake batter into the pie crust, until approx. 1/2” below the edge. *Note: the cake mix will raise above the edge of the pie crust during baking.

Mix in chocolate chips if desired

Place the Pake on a cookie sheet and place in the oven on a middle rack

Bake for approx. 35 minutes at 350°F. After 35 minutes, turn oven down to 325°F and continue baking for another 12-15 minutes or until cake is finished. (You can test the cake by sticking a toothpick in the center and pulling it out. It should be relatively clean with very little cake crumbs stuck to it.)

Let the pake cool completely.

If desired, cut the top section of the cake off and place a layer of frosting (or filling of your choice) on the lower half of the cake. Replace the top section.

Scoop the remaining frosting onto the cake and frost to the edge of the pie crust.

Garnish with dollops of whipped cream around the edges, sprinkles, candy pieces or a cherry (as desired).




Original recipe makes 20 standard cupcakes

1 1/4 ounces freeze-dried strawberries

3/4 cup all-purpose flour

3/4 cup cake flour

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1/2 cup unsalted butter, room temperature

1 1/3 cups white sugar

3 eggs, room temperature

1 teaspoon vanilla extract

2/3 cup whole milk, room temperature


Preheat oven to 350 degrees F (175 degrees C). Line muffin tins with 20 cupcake liners (for mini cupcakes, line 72 mini muffin tins).

Grind strawberries into a fine powder using a coffee grinder or food processor. Whisk strawberry powder, all-purpose flour, cake flour, baking powder, baking soda, and salt together in a bowl.

Beat butter and sugar in a bowl with an electric mixer until light and fluffy. Mixture should be noticeably lighter in color. Add room-temperature eggs one at a time, allowing each egg to blend into butter mixture before adding the next. Beat in vanilla extract.

Stir flour mixture, alternately with the milk, into butter mixture until just incorporated. Fill lined tins with cupcake batter.

Bake in preheated oven until cupcakes spring back when gently touched with a fingertip or a toothpick inserted in the center comes out clean, 16 to 18 minutes for regular cupcakes, 8 to 10 minutes for mini cupcakes.




Original recipe makes 8 servings

2 cups all-purpose flour

1/3 cup white sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

6 tablespoons shortening, chilled

2 apple – peeled, cored, and chopped

1 egg, lightly beaten

1/2 cup plain yogurt

1 tablespoon milk

1 1/2 teaspoons almond extract

1 tablespoon milk

1 egg, lightly beaten

2 tablespoons cinnamon sugar

1/4 cup sliced almonds


Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.

Stir the flour, sugar, baking powder, baking soda, and salt together in a mixing bowl. Use two forks or a pastry blender to cut in the shortening with the flour mixture until the mixture resembles coarse corn meal. Stir in the chopped apples.

Whisk 1 egg, yogurt, milk, and almond extract together in a small bowl until smooth. Stir the egg mixture into the flour mixture just until blended. Gather the dough, and place the dough on a lightly floured surface; knead 4 to 5 times. Pat dough into a 7 inch diameter circle about 1 1/2 inch thick. Cut dough into 8 wedges, and place on prepared baking sheet.

To make the scone topping, whisk the milk and 1 egg together in a small bowl. Brush tops of scones with the egg mixture. Sprinkle each scone with cinnamon sugar and almonds.

Bake in preheated oven until tops are golden brown, and a toothpick inserted in center comes out clean, about 20 minutes. Remove from oven and cool on a wire rack. Serve warm or at room temperature.



I may not celebrate Easter like most other people do, but I still enjoy a good use of an excuse to cook and some foods are great around a certain time of year. This is one of them.


Original recipe makes 2 10-serving loaves

6 cups all-purpose flour, or more if needed (divided)

1 tablespoon rapid rise yeast

1/2 cup white sugar

1/4 teaspoon salt

1/2 cup unsalted butter

1 3/4 cups milk

3 eggs, beaten

1 lemon, zested and juiced

1 egg yolk

1 tablespoon water

1/2 cup seedless raspberry jam (or a flavor you prefer)

1 cup confectioners’ sugar


In a large bowl, whisk together 4 cups of flour, the yeast, white sugar, and salt. In a saucepan over low heat, melt the unsalted butter with the milk until the mixture is warm, about 110 degrees F (43 degrees C). Gradually whisk about 1/3 of the butter-milk mixture into the beaten eggs, then return the egg mixture back into the remaining milk mixture. Stir the lemon zest into the liquid ingredients (set aside lemon juice for later). Pour the liquid ingredients into the flour mixture, and stir until thoroughly combined.

Add enough flour to make a soft dough; turn the dough out onto a floured surface, and knead until smooth and elastic, 8 to 10 minutes. Place dough into an oiled bowl, and turn the dough around to cover surface lightly with oil. Cover the bowl with plastic wrap, and allow to rise in a warm place until doubled, about 1 hour. Punch down the dough, and allow to rest for 10 minutes.

Divide the dough in half, and roll each half into a round ball. On a floured surface, roll out a ball into a 12-inch circle. Place a drinking glass, face down, into the center of the circle to prevent cutting the dough too far into the center. Cut the dough with a knife, from the edge of the dough circle to the rim of the glass, into quarters. Cut each quarter into 5 narrow wedge-shaped strips. (Center of the dough is uncut.) Remove the drinking glass. There are 20 narrow wedge-shaped strips surrounding the uncut center of the dough.

Pick up two adjacent strips, and twist them together about 4 times; pinch the ends of the two pieces together at the top. Gently coil to form a rough flower shape. Arrange the round into the middle of the circle, where the drinking glass was.

Pick up two more adjacent strips, and twist and pinch them as before; coil them into a rough round, and arrange the new petal next to the center rosette. Repeat with remaining 16 strips, twisting and pinching them in twos, coiling and arranging them into 8 more petals around the center rosette. Finished bread has 9 petals surrounding the center round. Repeat steps with the second ball of dough to make two breads.

Grease a baking sheet, or line with parchment paper. Place the shaped breads onto the prepared baking sheet, reshaping them into rounds if needed; cover with a clean kitchen towel, and place into a warm spot to rise until almost doubled, 30 to 45 minutes.

Preheat oven to 375 degrees F (190 degrees C). Beat the egg yolk with water in a small bowl, and brush the mixture over both the breads.

Bake in the preheated oven until the breads have turned golden brown, about 25 minutes. Allow to cool.

Use your fingers to gently deepen the indentations in the center of each petal, and fill each with about 1/2 to 1 teaspoon of raspberry jam. Mix the reserved lemon juice and confectioners’ sugar in a bowl to form a glaze; drizzle the glaze in thin lines all over both the breads. Allow glaze to set. To serve, pull the petals apart.

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