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There have been a stack of things that led to fails achieved over 2016.

I have been very sick throughout the year and recieved a diagnosis finally in july/august and am following diet, fluid intake, and medicinal orders and things are slowly coming back into proper focus.

Also in july my computer went down i am getting as much done as i can via kindle until i can afford to have my laptop repaired.

Until then please enjoy movie/netflix, television, and book reviews and hopefully some yummy food as i learnwhat my kindle can do, maybe my phone also.



skillet dinner 1

This is one of my grandmother’s favorites from when I can make it. I call it pork skillet.

What you need:
4 large bone in or out I prefer out. Pork chops
2 can’s rotel tomato in mild.
4-6 medium baking potatoes cut in half than in wedges.
2 med sweet onions.
2 tablespoons butter
salt and pepper to taste

What you do:
brown your chops set them aside
use first can of rotel to deglaze the pan.
add potatoes and onions
mix porkchops back in and cover with second can of rotel.
add chicken broth 1/2ed with water to cover the potatoes.

bring to a simmer
cook for 30-40 minutes
take off heat and serve.

Almost 500 Tolson Elementary school students and staff re-created a Human U.S. flag on the 2nd anniversary of the 911 terrorists attacks, Thursday September 11, 2003 in Tucson, Ariz.  9/11/03 Photo by James S. Wood Assn# 102940

Almost 500 Tolson Elementary school students and staff re-created a Human U.S. flag on the 2nd anniversary of the 911 terrorists attacks, Thursday September 11, 2003 in Tucson, Ariz. 9/11/03 Photo by James S. Wood Assn# 102940

For half my life I lived with my grandmother that spent half her life in the deep south of Mississippi and Alabama and ma’am’s and sir’s were respected. As a child (And this was the early 80’s as I was born in 1977) We donned holiday deemed dresses for the season, one of my favorites was a navy blue littered with cardinal red stars and silver stars. We wore saddle oxfords, (this town was trapped in the 60’s and beautiful as it was a mining town) We would loads are parts of the holiday meals and either gather at the fireman’s park at the river or on church grounds. We did much more than the average hot dogs, bratwurst and hamburgers supreme we did bbq chicken and ribs. Watergate, raisen and carrot tradition veggie salad, baked potatoes, potato salads, both mustard and mayonnaise“. Deviled eggs, boiled eggs, and lots of punches and fruits and I am going to share a few recipes over the next few days that you can use through out summer parties that will go from here to labor day.

Almost 500 Tolson Elementary school students and staff re-created a Human U.S. flag on the 2nd anniversary of the 911 terrorists attacks, Thursday September 11, 2003 in Tucson, Ariz.  9/11/03 Photo by James S. Wood Assn# 102940

Almost 500 Tolson Elementary school students and staff re-created a Human U.S. flag on the 2nd anniversary of the 911 terrorists attacks, Thursday September 11, 2003 in Tucson, Ariz. 9/11/03 Photo by James S. Wood Assn# 102940


fry bread1

Indian Fry Bread, a staple in the small town I grew up in, and now a very popular fried state or county fair treat is very simple to make and here is the recipe I have used in my kitchen for a long while.

3 cups unbleached flour, sifted
1/2 cup dry powdered milk
1 Tbs. baking powder
1/2 tsp. salt
1/2 cup warm water or milk
2 quarts oil for deep frying
Combine the first 5 ingredients in a large mixing bowl and knead until smooth and soft, but not sticky. Depending on the altitude and humidity, you may need to adjust the liquid or the flour, so go slowly and balance accordingly. Be careful not to overwork the dough, or it will become tough and chewy. Brush a tablespoon of oil over the finished dough and allow it to rest 20 minutes to 2 hours in a bowl covered with a damp cloth. After the dough has rested, heat the oil in a broad, deep frying pan or kettle until it reaches a low boil (375ยบ). Pull off egg-sized balls of dough and quickly roll, pull, and path them out into large, plate-sized rounds. They should be thin in the middle and about 1/4 inch thick at the edges. Carefully ease each piece of flattened dough into the hot, boiling oil, one at a time. Using a long-handled cooking fork or tongs, turn the dough one time. Allow about 2 minutes cooking time per side. When golden brown, lift from oil, shake gently to remove bulk of oil, and place on layered brown paper or paper towels to finish draining.

Serve hot with honey, jelly, fine powdered sugar, wojape, or various meat toppings.

The magic is in frying the bread quickly! The hotter the oil, the less time it takes to cook. The less time it takes to cook, the lighter the texture and lower the fat content.

frybread 2




There is nothing better than living in an organized household. from chaos to clean and I hope it helps others out as well. Adults should always be organized but you should get your kids into it to, throw out the old mess bring in the new, if you have school age kids, get rid of the baby stuff. We are living in smaller and smaller homes and apartments as the days go buy.

Learn to organize how you want the room to look like, make it make sense and all will come together less clutter is more space.


I know I have taken a long break from this blog, leaving you all hanging more or less and losing fellow foodies.

Starting Tomorrow (Sunday) I play on posting recipes and favorite foods once more. Food I need to get back into making (One can only have pork chops and spaghetti so many times before one explodes from it or the failed attempts at it.

So lets get this blog rolling once more!

~Anah Rose~


apple pie cookies

So as I begin my holiday cooking I find new ways to cook old favorites, I make old favorites from recipe cards that are so old they belonged to my Great-Aunt Lula. Tonight’s Recipe is a mish mash of an old recipe with little shortcuts here and there. My Great-Aunt called them Apple pie Delights, after researching pictures the newer name for these beauties are Apple Pie Cookies, her is the recipe, made easier with modern tips along they way.

Apple Pie Cookies
4 cups of small diced Granny Smith Apples
1/3 cup packed brown sugar
1 tsp apple pie spice
1/2 tsp cinnamon
pinch of salt
1 egg
2 TBSP butter melted and hot
1 TBSP Corn Starch
2 premade pilsbury pie crusts.
1 lg round cookie cutter
basting brush (or small 1″ paint brush for egg wash)


1: cube your apples, mix in brown sugar, apple pie spice, and cinnamon don’t forget your dash of salt for taste.

2: Melt your butter in a sauce pan ad once melted and bubbly add pie filling mixture, mix in well, stirring watchfully until your filling looks perfect to you.

3 Roll out one layer of the dough. Take a spoon and put the filling spaced evenly apart on the bottom sheet. Mix your egg with a tbsp of water and wipe down uncovered dough. Now get your second crust and lay it out on the filling and first layer. pat around every mound to insure no air and proper seal.

4: Take a large round cookie cutter and cut the pinched up mounds and move them to a cookie pan until you have all of them, crimp the edges together with a form just like you would a large pie. Egg wash each little pie then cut X’s on the tops of the cookies and cook in oven for 10-15 minutes or until golden brown.



I know the Holidays are just around the corner and it is time for me to start making candy and cookies, after being derailed from my writing and over loaded on other fronts, I admit I got no baking done. But I have the stuff to make my wonderful Fantasy Fudge, you know the fudge recipe that used to be on the back of the glass jars of Marshmallow fluff. They’ve changed the recipe and call it by a new name, but for today’s purposes we are making Fantasy Fudge the Anah way. So come on check out the pictures and lets get to moving on making fudge so easy its fun.



This last picture just shows you all the different ways of making fudge of the fantasy fudge base. So here goes my burned into my brain recipe, I’ve been making it every year.

The original Fantasy Fudge Recipe.

3 cups sugar
3/4 cup margarine or unsalted butter
2/3 cup evaporated milk
1 12oz bag semi sweet chocolate chips (or dark, or peanut butter, or white, or milk)
1 jar Marshmallow Fluff
1 teaspoon vanilla
(and if you prefer 1 cup walnuts, pecans, crumbled oreo cookies)


Grease a 9×13-inch pan. (I prefer lining with foil and coooking spray spritzing the foil)

Mix sugar, margarine, and evaporated milk in a large, heavy saucepan over medium heat, stirring to dissolve sugar. Bring mixture to a full boil for 5 minutes, stirring constantly.

Remove from heat and stir in chocolate chips until melted and thoroughly combined. Beat in marshmallow creme, walnuts, and vanilla extract. Transfer fudge to the prepared pan and let cool before cutting into squares.


Total Time:
2 hr 30 min
30 min
2 hr
Yield:6 servings


1/2 cup heavy cream
1 tablespoon sugar
4 ounces sour cream
6 ounces homemade mini marshmallows, approximately 3 cups
1 cup clementine orange segments, approximately 6 clementines
1 cup chopped fresh pineapple
1 cup freshly grated coconut
1 cup toasted, chopped pecans
1/2 cup drained maraschino cherries


Place the cream and sugar into the bowl of a stand mixer with the whisk attachment and whip until stiff peaks are formed. Add the sour cream and whisk to combine. Add the marshmallows, orange, pineapple, coconut, pecans and cherries and stir to combine. Transfer to a glass serving bowl, cover and place in the refrigerator for 2 hours before serving.



Halloween is here and that means that Thanks giving is coming so you got a tiny baby pumpkin you didn’t carve up.

“What do I do with this little guy?” Why scrub off the plate and let plan for fresh pumpkin pie of course, fresh pumpkin pie is outrageously good.

Now I am not your pumpkin spice loving girl but for pumpkin spice I’m a all in girl. So here is a fresh pumpkin pie recipe just for you:

Pastry for single crust pie:
1 1/3 cups all-purpose flour
1/2 teaspoon salt
1/2 cup shortening
3 1/2 tablespoons cold water

2 cups mashed, cooked pumpkin
1 (12 fluid ounce) can of evaporated milk
2 eggs, beaten 3/4 cup packed brown sugar 1/2 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1/2 teaspoon salt Add all ingredients to list


Prep:20 m
Cook:40 m
Ready In: 1 h
Preheat oven to 400 degrees F (200 degrees C).
Prepare pie crust by mixing together the flour and salt. Cut shortening into flour; add cold water 1 tablespoon at a time (you may need only 3 tablespoons, or up to 4 tablespoons). Mix dough and repeat until dough is moist enough to hold together.
With lightly floured, hands shape dough into a ball. On a lightly floured board roll dough out to about 1/8 inch thickness. With a sharp knife, cut dough 1 1/2 inch larger than the upside-down 8- to 9-inch pie pan. Gently roll the dough around the rolling pin and transfer it right-side up onto the pie pan. Unroll, easing dough into the bottom of the pie pan.
In a large bowl, beat pumpkin with evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg and salt with an electric mixer or immersion blender. Mix well. Pour into a prepared crust. Bake 40 minutes or until when a knife is inserted 1 inch from the edge comes out clean.

Cook’s Notes:
If your pumpkin is large enough, you may double this recipe to make two pies.

To Prepare the Mashed Pumpkin:
Use 1 1/2 pounds of skin-on, raw pumpkin to yield 2 cups of mashed. Halve pumpkin and scoop out seeds and stringy portions. Cut pumpkin into chunks. In saucepan over medium heat, in 1 inch of boiling water, heat the pumpkin to a boil. Reduce heat to low, cover, and simmer for 30 minutes or until tender. Drain, cool and remove the peel. Return pumpkin to the saucepan and mash with a potato masher or use a food mill.

Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier. I made it!

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