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I will be back with everyone as scheduled next week. Alas A major and nasty headache took me down a peg and now I must focus on other things to catch up.

Have no fear more recipes to come..after all this is the month we all wait for every year! Thanksgiving in the US 😀




Original recipe makes 1 – 9 or 10 inch tube pan

24 ounces frozen dinner roll dough

1 cup packed brown sugar

1 (3.4 ounce) package instant butterscotch pudding mix

1/4 cup white sugar

2 teaspoons ground cinnamon

1/2 cup chopped walnuts

1/2 cup melted butter


The night or several hours before, grease and flour a 9 or 10 inch tube pan. Mix brown sugar and pudding mix together. Mix white sugar and cinnamon together. Place frozen dinner rolls in pan a layer at a time. Sprinkle brown sugar and pudding mix over first layer of rolls. Sprinkle sugar and cinnamon mixture over the brown sugar and pudding mixture. Spread half the nuts and melted butter over first layer. Repeat with the next layer.

Place on counter over night. Do not cover. Next morning bake in a preheated 350 degrees F (175 degrees C) oven for 30 minutes. Let stand a few minutes and turn pan over onto serving platter.


I Ambrosia see I have fallen off the horse again so soon. Alas I am sorry about that. But you see i Have written over 20,000 words in 4 days and well this is kind of what I look like right now:


I promise I will be back!



3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 cups warm water
Oil, for frying

Put flour, baking powder, and salt in a large bowl. Mix well, add warm water and stir until dough begins to ball up. On a lightly floured surface knead dough. Do not over-work the dough. After working dough, place in a bowl and REFRIGERATE for 1/2 to 1 hour.

Heat oil to 350 DEGREES IN a frying pan or kettle. Lightly flour surface and pat and roll out baseball size pieces of dough. Cut hole in middle with a knife (so the dough will fry flat) to 1/4-inch thickness and place in oil and cook until golden brown and flip over and cook opposite side until same golden brown. Dough is done in about 3 minutes depending on oil temperature and thickness of dough.

After fry bread is done top with favorite topping or, chile and cheese first, then cover with lettuce and tomatoes, onions, green chile and you have an Indian Taco.

Have been making this for years but found you the easiest recipe at Food




Original recipe makes 4 servings

6 slices bacon or pancetta, chopped

1 tablespoon olive oil

1 1/2 cups chopped hot and sweet peppers

salt and ground black pepper to taste

1/2 teaspoon red pepper flakes, or more to taste

1 1/2 cups cubed cooked potatoes

12 eggs, beaten

2 ounces crumbled feta cheese


Place bacon and olive oil in a large skillet over medium heat. Cook until bacon is nearly crisp, 5 to 7 minutes. Add peppers; cook and stir over medium heat until softened, about 3 minutes. Remove from heat and drain excess grease from the pan. Season with salt, black pepper, and red pepper flakes; stir to combine.

Return pan to medium heat, add potatoes and stir until warmed through, about 2 minutes. Pour in eggs and slowly stir to form large, soft curds, about 5 minutes. Sprinkle feta cheese over the top and stir gently to incorporate.

Set oven rack about 6 inches from the heat source and preheat the oven’s broiler.

Place pan under the preheated broiler and cook until the top is set and feta cheese is browned, about 5 minutes.


While Ambrosia our lovely writer is stepping out for a while. I the ever groundhog like Anah will be here and try to keep up the posts while Ambrosia is out. 🙂 Here to answer questions, add recipes I have or want to try out brought here. We will see Ambrosia back as soon as possible everyone tell her you love her posts and to hurry back!


I know I stopped posting last week and I am sorry for that. My hiatus will contiune through August 10th at least perhaps a bit longer but I do plan on getting back to posting and I promise I will contiune with my tasty fruity themes. For now I am sure Anah can keep you entertained!

And pretty soon I will be trying some new dishes too! Change is good.



It is another week and another fruit has been chosen, this week it is Limes. Yum! Fresh limes are great for a variety of things.

Now for this recipe I have listed canned corn ect, but as always you can get fresh if that is what is better and offered for you at the time or frozen. As we all know it depends on the season. Luckily now it is getting to be garden harvest season!


Original recipe makes 8 servings

1 (14.5 ounce) can whole kernel corn, drained

2 tomatoes, diced

1 avocado, diced

1/2 white onion, diced

1 jalapeno pepper, or more to taste, seeded and diced

1/2 cup chopped fresh cilantro

1/4 cup olive oil

1 lime, juiced

salt and ground black pepper to taste


Mix corn, tomatoes, avocado, onion, jalapeno pepper, and cilantro together in a bowl.

Whisk olive oil, and lime juice together in a small bowl; drizzle over the corn salad. Season salad with salt and pepper.

Cover bowl with plastic wrap and refrigerate at least 30 minutes.



Now I’ve been making this cake for 3 decades and my grandmother made it for who knows how long before that. She clipped it out of a newspaper or magazine so long ago the add has turned brown in our recipe folder. It’s an all time hit with the little ones in the family and this year I am passing it on to my niece’s mother so that she can make it when I have become unable!

Here you go for one Kraft Bunny Cake:

what you need
2 baked 9-inch round white cake layers, cooled
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed (or two can’s white frosting with a teaspoon of vanilla added and whipped with your mixer)
1 pkg. (7 oz.) BAKER’S ANGEL FLAKE Coconut
Suggested decorations: licorice strings (red works its about all you can find now adays), gumdrops, jelly beans (I also use food coloring in the coconut to give the white flaked bunny pink on the inside of his ears and on the bowtie)


LEAVE 1 cake whole. Use serrated knife to cut remaining cake into 3 pieces as shown in diagram. (See Tip.) Arrange on large foil-covered board or platter to resemble a bunny’s head and bow tie, using small amount of COOL WHIP to attach pieces to each other.


FROST cake with remaining COOL WHIP.

SPRINKLE with coconut. Decorate with remaining ingredients as shown in photo. Keep refrigerated.





Sunny Spinach Pie


17 oz of flour
1/3 cup of extra virgin olive oil
3/4 cup dry white wine
1 teaspoon salt


12 oz of boiled spinach
12 oz ricotta
1 egg
3 oz of grated Parmesan
Salt and pepper
Bread crumbs


1-Place all dough ingredients in a stand mixer. Using the dough hook, knead until the dough is smooth and combined. Wrap in plastic while you make the filling.
2-To create the filling, mix the spinach with the ricotta.
Next, add your egg, Parmesan, and salt and pepper. Mix well. Set aside briefly.
3-Unwrap your dough from the plastic and divide it into two equal parts.
4-Using a rolling pin, roll out each dough ball to create two circles 30 cm in diameter each.
5-On your first circle, sprinkle breadcrumbs over-top to help absorb the moisture of the filling and to keep the dough dry.
6-Distribute the filling on the circle that was just sprinkled with breadcrumbs.
7-Place one large dollop at the center of the circle, and spread the remainder in a ring around the dough. See the picture below for reference.


8-Sprinkle the filling with grated Parmesan.
9-Now, cover with the second circle of dough.


10-Seal the edges with your hands, and then use a fork to press.
11-Place a small bowl in the middle of the pie and press lightly to make an indentation.


12-Cut the dough into pieces approximately 2 cm thick, keeping it attached at the center. See the photo for reference.


13-Twist each slice and continue until each slice is twisted.



14-Bake the spinach pie at 180°C for 30 minutes or until golden.


Recipe found at

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