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I did not grab a photo of my dinner I will try tomorrow.

I made twice baked potatoes.

1-2 large potatoes per person you are cooking for.
1 stick butter
2 cups milk (we use 2%)
lowfat sour cream
green onions cut on the bias (at a diagonal)

I/picked 8 large potatoes, gave them a scrub with my veggie scrubber. coated them in vegetable oil and a goood sprinkling of salt.

I baked them 45 minutes at 425.

pulling them/ out I cut them in half scooped out te centers and put them in my mixer bowl.

once all potatoes were hollowed I put the butter, milk, and salt in and mixed till creamy.

once potatoes reach creamy you take a spoon and restuff the shells and pop/them backk /in the oven for 20 minutes until tops are toasty.

serve with a topping bar we chose sour cream, bacon bits, and green onion salt and pepper to aste and remember n
hot. hot. hot.

enjoy, quick and easy.

I will get my pictures figured out. ttfn for now.



fried cinnamon apple rings
for the apple rings 4 large apples (I used gala)
1 cup flour
¼ teaspoon baking powder
2 tablespoons sugar
¼ teaspoon salt
⅛ teaspoon cinnamon
1 large egg, beaten
1 cup buttermilk
vegetable oil for frying

for the cinnamon sugar topping
⅓ cup sugar
2 teaspoons cinnamon


In a large bowl, combine the flour, baking powder, sugar, salt and ⅛ teaspoon cinnamon. Set aside. In a small bowl combine the egg and buttermilk. In a third dish, make your cinnamon-sugar topping by combining the ⅓ cup sugar and 2 teaspoons cinnamon. Set that aside too. Next, slice the apples into ¼-inch thick slices, and use circle biscuit cutters in graduated sizes to make rings out of each slice. Discard the center circles containing the apple core. Heat the oil in a frying pan over medium heat to 350°F. Combine the contents of the first and second dishes as the oil warms up. This will be your batter. Dip the apple rings in and out of the batter one at a time, removing any dripping excess by tapping the rings against the side of the bowl. Fry the rings in small batches, turning them to ensure browning on both sides. Once the rings are golden and crispy, transfer them to a plate lined with paper towel for a few seconds. Quickly transfer the apple rings, one by one, into the cinnamon-sugar mixture and coat evenly. Transfer to a wire rack and serve warm. Notes Apples can go a long way in the recipe, so if you don’t get to all 4 apples, don’t worry. Make as much or as little as you like. – See more at:

30 (1)


2 cups cake flour
1/2 tsp. salt
2 tsp. baking powder
2 eggs
1/2 cup canola oil
1 1/3 cups sugar
2 TB lemon juice
1/2 cup buttermilk
zest of 1 lemon
1 cup grated zucchini
Glaze ingredients:
1 cup powdered sugar
2 TB lemon juice
1 TB milk

Mix flour, salt and baking powder in a medium bowl and set aside.
In a large bowl, beat eggs. Then add oil and sugar until well blended. Add lemon juice, buttermilk, lemon zest to this mixture and blend all together.
Fold in zucchini until it is mixed well.
Add dry mixture to the wet mixture and blend all together until well combined.
Pour batter into greased 9×5 loaf pan.
Bake at 350 for 40-45 minutes.
While still warm, make glaze and spoon over the bread. Let the glaze set up before cutting and serving.




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.




Original recipe makes 2 servings

2 (1 inch thick) slices French bread, toasted

2 tablespoons olive oil, divided, or as needed

4 ounces fresh goat cheese, softened

2 teaspoons fresh thyme leaves, or to taste

salt and freshly ground black pepper to taste

6 fresh peach slices


Set oven rack about 6 inches from the heat source and preheat the oven’s broiler. Line a baking sheet with aluminum foil.

Place toast on prepared baking sheet and drizzle each side with about 1 teaspoon olive oil.

Stir goat cheese, thyme, pepper together in a bowl until soft and spreadable.

Spread cheese mixture on each piece of toast all the way to the edges so entire piece is covered.
Top each toast with 3 peach slices; drizzle remaining olive oil and sprinkle salt over the top.
Broil in the preheated oven until tops and edges are lightly browned and cheese and peaches are warmed through, about 2 minutes.



Original recipe makes 10 scones

3 cups all-purpose flour

1/3 cup white sugar

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1/3 teaspoon salt

3/4 cup cold butter, cut into pieces

9 tablespoons milk

3 tablespoons lemon juice

2 1/2 teaspoons lemon zest

1 1/2 teaspoons vinegar

2 cups confectioners’ sugar

1/3 cup butter, melted

2 1/2 tablespoons lemon juice

1/2 teaspoon vanilla extract

2 tablespoons water, or as needed


Preheat oven to 350 degrees F (175 degrees C).

Mix flour, white sugar, baking powder, baking soda, and salt in a bowl. Cut in cold butter with a pastry blender until mixture resembles coarse crumbs. Whisk milk, 3 tablespoons lemon juice, lemon zest, and vinegar in a small bowl and stir into flour mixture until moistened; turn out onto a lightly floured surface.

Knead dough briefly for 5 or 6 turns. Pat or roll dough out into a 1 inch-thick round. Cut into 10 wedges and arrange on a baking sheet leaving 1 inch between each wedge.

Bake in preheated oven until bottom edges are lightly tan, 11 to 14 minutes. Allow scones to cool for 15 minutes.

While scones are cooling, stir confectioners’ sugar, melted butter, 2 1/2 tablespoon lemon juice, and vanilla extract in a bowl until smooth. Stir water into sugar mixture, 1 tablespoon at a time, until mixture is easily drizzled.

Drizzle glaze over warm scones.


We all love a treat now and then and in this household Rice Pudding is a favorite. We watch a lot of cooking shows around here and a long time favorite was Emeril Lagasse’s Quick Rice Pudding. It serves six and is to die for.

rice pudding

1/2 cup golden raisins
1 cup boiling water
1/3 cup slivered almonds
3 1/2 cups cooked medium or long-grain rice, at room temperature
2 1/2 cups milk
2 1/2 cups heavy cream
2/3 cup sugar
Pinch salt
2 teaspoons finely grated orange zest
1 1/4 teaspoons pure vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon finely grated lemon zest
1/4 teaspoon ground fennel seeds
In a bowl, place the raisins and cover with the water. Let sit until plumped, 5 minutes. Drain.

In a skillet over medium heat, toast the almonds until golden and fragrant, 3 to 5 minutes. Remove from the heat.

In a large saucepan, combine the rice, milk, cream, sugar and salt. Bring to a simmer, stirring, over medium heat. Reduce the heat slightly to maintain a low simmer and cook uncovered, stirring frequently, until the mixture starts to thicken, about 30 minutes. Continue to cook, stirring occasionally to prevent the rice from sticking, until a spoon is just able to stand up in the pudding, about 5 minutes. Remove from heat and stir in the raisins, almonds, and remaining ingredients.

This Recipe Found Via Food Network.

Have a great Hump Day!


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!



I am on a diet (Aren’t we all a lot of the time) I love eggs and they are a good protein for you and poached eggs are just as healthy and well, easier to make (I find) Than scrambled eggs. You just need a shallow pan, if you want vinegar I’ll explain a little later on, boiling water flavored with salt, and a slotted spoon.

First you get your water in your pan, flavor it with water (salt water is sometimes the only healthy way to flavor something, kinda of like with pasta), if you want you can add 1-2 Tbs of vinegar, I find rice vinegar works on the days I want vinegar, If you don’t like the taste leave it out its not mandatory. Once your water is at a steady boil crack your egg and slip into the water, the white will immediately start to turn White and the yolk will cloud over.

From here you can nudge the yolk closer to the whites that will just give it more solidity and keep your whites from breaking apart when scooping out. Let cool approximately 4 minutes, the yolks will still be runny, but the whites will be cooked through. Use your slotted spoon and scoop out the egg, mine immediately go on toast.

Have fun with it, play around, but remember 4-5 minutes is cooked through you never want an over cooked, rubbery, egg.

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