Red White & Blue Blossoms

It seems that everywhere you look, our grand flag is waving proudly around neighborhoods and on City corners.  Today is a day of remembrance . . . a day to honor those who have died in our nation’s service.  We are very blessed to have Men and Woman serving so valiantly and bravely! Today, I […]

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  • Chantri Keele - June 1, 2010 - 1:53 am

    yummy!ReplyCancel

  • Whitney Hathaway - June 1, 2010 - 9:42 am

    Yum, these look delicious! I love your blog and look at it everyday. There isnt a recipe that I’ve made yet that I havent liked. Hope you had a great memorial day weekend!ReplyCancel

  • Stephanie D. - November 3, 2011 - 5:54 pm

    WOW – just found these today and I made them tonight! Fabulous and oh so easy. Thx for sharing…. we all loved ‘em. :-) ReplyCancel

LEMON PECAN TWISTS

 I got a really NICE surprise at my door yesterday! It was because of that gift, that I decided to make these. Oh Baby . . .  I couldn’t think of anything that I had ordered on line, so I just opened the box, and this is what I found.   . . . along with […]

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  • Brandi - May 27, 2010 - 8:33 pm

    What a great suprise!!! I love unexpected things like that. It is wonderful that you are getting some recognition from them. I just love it mom.
    Those are just beautiful! I love them, and they sound like they are delicious!!! Someday I will have to try them out! You could do so many variations of the! Can’t wait to see more things form the cook books you got!ReplyCancel

  • Chantri Keele - May 28, 2010 - 8:26 am

    oh those look so good! I’ll have to make those on my cheat day! :) I LOVE the pictures!!ReplyCancel

  • ingrid - May 28, 2010 - 9:29 am

    I love you and your rhodes dough recipes! I didn’t find the Texas size ones but I bought the regular ones. I forget to take them out in time to do anything with them. My one twin has been lusting after your garlic knots.

    Happy Friday!
    ~ingridReplyCancel

  • Jessica - May 29, 2010 - 4:29 pm

    You wouldn’t have to twist my arm to try these. Everything you make looks and tastes the best.ReplyCancel

  • Barbara - May 31, 2010 - 2:33 pm

    I can practically smell those from here! Delicious!!!ReplyCancel

  • Puppydogs - June 2, 2010 - 9:10 pm

    I love your recipes!

    I have two kids allergic to nuts, so I used butter, brown sugar and chocolate chips. Hubby and the kids loved them!

    I love lemon, so I also made a batch of the regular ones and am waiting for them to cool a little to glaze them.

    thanks for another wonderful recipe!ReplyCancel

  • crappinduck - November 24, 2010 - 11:54 pm

    is it just me, but do Rhodes rolls look like asses when u bake 2 at a time like they tell u? inside company scandal or am I crazy?ReplyCancel

  • Delisa Patterson - October 10, 2012 - 5:35 pm

    I absolutley love your site!!!!!!!!ReplyCancel

OH FUDGE!

There is nothing in the world as good as FUDGE, but . . . It has to be creamy and silky smooth.   It can’t be sugary or grainy! This fudge will pass that test . . . I promise. I originally posted this recipe around Christmas time, when all the candy recipes come to the […]

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  • Sherry - May 25, 2010 - 3:51 pm

    I’ve made easy types of fudge that require on use of the stove, but this looks batter than anything I’ve ever made!! I really need to try making fudge this way. And I’ll definitely add the nuts;)ReplyCancel

  • Missy - May 25, 2010 - 8:21 pm

    Oh, I love fudge; I cannot wait to try this recipe. This looks absolutely perfect. Wonderful photos too!ReplyCancel

  • Steph - May 25, 2010 - 9:09 pm

    This looks super yummy! One question: above it says to “mix the cream and butter,” but at the bottom where the recipe is summarized it says “stir together the cream and SUGAR.” Which is correct?ReplyCancel

  • jessica - May 26, 2010 - 7:58 am

    I am so glad you posted this. I love your fudge.ReplyCancel

  • Brandi - May 26, 2010 - 10:18 am

    Oh your killing me!!! I LOVE your fudge, and am so jealouse that Chant got some of it for her trip to boise! mmmmmReplyCancel

  • ingrid - May 26, 2010 - 10:26 am

    Jonna, normally I agree with everything you say but with this one I have to disagree. (chocolate) Fudge is not the best! :) LOL, this of course comes from a vanilla girl.
    ~ingridReplyCancel

  • Tauna - May 26, 2010 - 9:59 pm

    Good fudge has always eluded me. I will try this one!
    Thanks for sharing!
    I could spend hours here. You are amazing.ReplyCancel

  • Shelly B. - May 26, 2010 - 10:46 pm

    This is THE BEST fudge EVER! I LOVE this recipe Jonna! Now I’m craving your fudge and it isn’t even Christmas!ReplyCancel

  • Kathy @ The Sugar Queen - May 27, 2010 - 7:13 am

    I’m going to definitely try your recipe! I always use one that calls for marshmallow creme. This one looks fantastic!ReplyCancel

  • Barbara - May 27, 2010 - 11:37 am

    That is perfect looking fudge! My family loves it too. Copying now.ReplyCancel

  • Anthi! - July 30, 2010 - 6:27 am

    OHHH my God!!!!!!ReplyCancel

  • Nikki H - January 10, 2011 - 4:23 pm

    Wow!!! I have made fudge for years and thought I’d perfected my own recipe which always turned out creamy, rich and deilcious, but took constant stirring & cooking on low or it would scorch. But now, after using this recipe, I’m throwing my other recipe away! This is by far the easiest, best tasting fudge ever …absolutely without equal! I even varied it by using white and green mint choc. chips to make mint fudge and added mini-marshmallows and nuts for rocky road. It works every single time and this year this fantastic fudge in original and the variations, was my gift to neighbors, friends and family!! Wow Again!ReplyCancel

  • BreAna {Sugar and Spice and All Things Iced} - December 8, 2011 - 10:07 am

    I absolutely love this fudge! I used chocolate chips instead of the symphony bars since I didn’t have any on hand. It turned out fantastic!ReplyCancel

  • Sanna - December 10, 2011 - 10:19 pm

    Made this the other day and my hunt for the best fudge is over ;) ThanksReplyCancel

  • Chattipati - December 28, 2011 - 12:34 pm

    Use a good quality pizza cutter to cut your fudge into rows. It makes quick work of it and pieces turn out nicd and uniform. No need to butter or Pam the pizza cutter.ReplyCancel

  • AnnO - December 30, 2011 - 7:14 pm

    I made this exactly like you show & it was AWESOME! I made it for Christmas gifts and EVERYONE said it was the creamiest they ever had. I’m not great in the kitchen – but, I thank you so much for these great recipes and pics. I will make this over and over again!ReplyCancel

  • JoniB - November 28, 2012 - 4:12 pm

    I am dying to make this fudge, what kind of cream do you use,
    light cream, heavy cream, half & half?????
    Thanks in advance.

    Hi Joni
    I use regular whipping cream or heavy whipping cream….either works perfectly!
    JonnaReplyCancel

  • Fathima - November 28, 2012 - 7:04 pm

    Thank you for all your wonderful Dishes. So yummy and love the pict. I want to make this fudge this year and never made fudge. what kind of cream do you use? WHipping cream? I get confused with creams when it comes to recipes. Sorry still learning

    FathimaReplyCancel

  • Shelly B. - November 29, 2012 - 9:45 am

    My favorite fudge EVER! Just bought my stock of candy bars last night! Holiday baking and candy making starts with this recipe! :) ReplyCancel

  • Trisha Preece - November 29, 2012 - 3:12 pm

    Jonna,
    I should have read these comments before I started making the fudge. I had half and half in my fridge and used it in the recipe totally not thinking about what cream was. It looks like it’s going to set up okay, what do you think? Will it be okay? I am dying right now and could totally kick myself.ReplyCancel

    • Get Off Your Butt and BAKE! - November 29, 2012 - 3:22 pm

      Hi Trisha,

      I betcha it’s still great…..less calories. It might not be quite as creamy though.
      Let us all know.

      JonnaReplyCancel

  • Good Food Good Friends - November 30, 2012 - 4:49 am

    I love making fudge. I can’t wait to try this recipe!ReplyCancel

  • Diane - December 1, 2012 - 2:48 am

    I have made fudge from for years ..this looks easy can’t wait to try I was wondering do you use salted or unsalted butter. (I bake with unsalted)

    Hi Diane,

    I have used both, with great results!
    It might seem odd to you, but I never buy unsalted butter!

    JonnaReplyCancel

  • Susan Geyer - December 1, 2012 - 5:27 am

    I can’t believe I have only found this recipe now! I have been stalking your site for absolute ages and somehow missed it.:D So sad! I have a question:- Would using dark chocolate change the outcome, (Meaning creaminess, smoothness)of the fudge? I do love dark chocolate fudge!
    Regards Susan

    Hi Susan,

    As long as you use a high quality chocolate it will work.
    The symphony results in a very creamy fudge.
    I’ve used Hershey bars, and it’s good but not as creamy smooth.

    Either way…it’s good!

    JonnaReplyCancel

  • Marie - December 2, 2012 - 3:49 am

    Hi Jonna

    I am looking for a silky smooth fudge recipe like you buy at the Confectionery Stores. I would like to give your recipe a try. Since I live in Australia and ingredients can be different, I would appreciate knowing the measurements in ounces or grams for the weight of the butter.

    Look forward to your response.

    Hi Marie,

    I will work on that….promise.

    JonnaReplyCancel

  • Roberta Boice - December 2, 2012 - 4:58 pm

    SO, that’s how you do it. I’ve been the recipient of this wonderful recipe for many a Christmas – DELICIOUS! Thanks Jonna-girl! AS ALWAYS, I love your site!ReplyCancel

  • Autism News - December 3, 2012 - 8:17 am

    The last time I attempted making fudge, it over flowed all over my stove top. Was it too hot maybe? Even turned down the heat and still couldn’t control. Any suggestions?!ReplyCancel

  • Cindi - December 3, 2012 - 10:20 am

    How could you adapt this for peanut butter? or chocolate with peanut butter swirl?

    Hi Cindi,

    I betcha that you could just blend it in with your mixer at the same time you pour everything over the chocolate.
    You might have to blend a little longer. I would try 1/3 cup…..let us all know!
    Yum!

    JonnaReplyCancel

  • Ela - December 15, 2012 - 10:08 pm

    Good looking fudge, yum! Can we subtitute other chocolates, for example, milk chocolate chips or Lindt chocolate bars as long as it equals 6.8 oz? One more question, I’d like to give this away for Christmas, will it melt if it isn’t refrigerated? I’d like to send it out of state? Thanks.ReplyCancel

    • Get Off Your Butt and BAKE! - December 16, 2012 - 2:45 pm

      Hi Ela,

      Yes, you can substitute another brand of Chocolate….Lindt would be fabulous!
      It doesn’t need to be refrigerated, and should ship very easily.
      What a nice gift!

      JonnaReplyCancel

  • Krista - December 23, 2012 - 7:19 pm

    Hi Jonna,

    Thanks so much for the recipe – I’m making this as we speak! I did notice though that towards the beginning of the recipe it calls for a teaspoon of vanilla, but the ingredients list reads a tablespoon of vanilla. Should it be a tablespoon? Thank you!!ReplyCancel

  • Nic - February 22, 2014 - 3:54 am

    Hi,

    Please help.

    All seems to go really well with this recipe until I get it in the blender then it seems to go to a texture where it does not stick to my rubber spatula so I put it on a bit longer then it went all lumpy? I have tried the recipe twice now and same thing but with different blenders. I am obviously blending too long to get it to the lumpy stage however should it not be at a stage where I stick my finger in and the mixture sticks to my finger, with mine I stick my finger in and the mix slides off. I am using a proper candy thermometer and taking it to soft ball then removing. Can you make any recommendations as to where I am going wrong?

    ThanksReplyCancel

    • Get Off Your Butt and BAKE - February 22, 2014 - 5:45 pm

      Hi Nic,

      If you are sure your syrup mixture is a good firm soft ball stage, then the blender, is simply for creaming that syrup
      into the chocolate & butter. You will blend it only until the “glossy” shine has barely started to leave the fudge. You can
      see it starting to change texture….more creamy, less caramel like. If you wait too long, or blend too long, then it won’t be easily
      spread nicely into your buttered pan or parchment lined pan. Once you have it in your pan, cover it very well and let it set up in the fridge.

      I hope this helps…..cuz it’s delicious!!!!

      JonnaReplyCancel

      • Nic - February 26, 2014 - 7:03 am

        Thank you Jonna. Even though my candy thermometer was brand new and a Kitchen Craft I did a temp test and it seems to be slightly out. I did the fudge in water test just to re confirm and finally ta dah the fudge is perfect. I am glad I attempted it again as you recepi is simply awesome. If you have any other fudge flavour recipes to share please do. Thank you so very much.ReplyCancel

GRANNY’S APPLE CRISP

Every time I go to the grocery store, I think the same thing.   “Jonna . . . you ding bat, why don’t you ever make yourself a grocery list!”  Seriously, I can’t seem to get in that habit.  I simply think my brain will remember the items I need. Don’t get me wrong, I […]

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  • Rosa - May 19, 2010 - 3:22 pm

    Mmmhhh, crisps are scrumptious! Yours looks very tempting!

    Cheers,

    RosaReplyCancel

  • Kathy @ The Sugar Queen - May 19, 2010 - 4:13 pm

    That looks scrumptious, especially with the caramel drizzled over!ReplyCancel

  • Cindy - May 19, 2010 - 7:49 pm

    I love your recipes.What kind of flour?Is it plain or self rising?ReplyCancel

  • ingrid - May 19, 2010 - 9:25 pm

    Both toppings sound equally delicious but I am partial to oatmeal.

    Mr. Get Off Your Butt and Bake be nice to Jonna! She tries and makes you all kinds of yummilicious food. :)
    ~ingridReplyCancel

  • Natalie - May 21, 2010 - 6:40 am

    Oh wow this looks so good, I love the look of the ice cream melting on top as well! Yummy!!ReplyCancel

  • Melanie - May 21, 2010 - 9:10 am

    You are amazing! I love you recipes. I am passing along a virtual blogging award. Pick it up here:
    http://ldshandouts.blogspot.com/2010/05/blogging-award.htmlReplyCancel

  • Pam - May 22, 2010 - 6:39 am

    This sounds and looks absolutely delicious!!! And just wish I had some now! If it helps any, I always take a list and still can mess up the shopping!ReplyCancel

  • Amberdawn - May 23, 2010 - 8:21 pm

    We had this for dessert tonight! It was SO good. We used the crumbly topping and it was perfect. For dinner we had Creamy Cheesy Potatoes. My five year old son said that it was, “the best dinner ever!” Thanks for the recipes for some new family favorites!ReplyCancel

  • Mary - May 24, 2010 - 7:39 am

    This is really scrumptious looking. I found your blog by happy chance. I had planned only to say hello and then move on. I started to read your earlier posts and stayed far longer than I had intended. I love your recipes and will visit as often as I can. I hope you are having a wonderful day. Blessings…MaryReplyCancel

  • Julia - May 24, 2010 - 5:18 pm

    I really NEED to make an apple crisp. For the past 3 weeks I have been craving one. This looks like perfection in my mouth!ReplyCancel

  • Barbara - May 25, 2010 - 4:38 am

    I know exactly what you mean. I get into a store like Whole Foods and my cart fills slowly up. Hard for us foodies not to be tempted.
    I certainly am by your apple crisp. And the caramel dripping all over it is making my mouth water!ReplyCancel

  • Leila Dali - November 15, 2011 - 7:44 pm

    I’m making this right now!!! It’s in the oven and I had been looking for so long for an Apple Crumble Pie recipe for awhile. And TADA, I found your site and YUMMO!! I can’t wait to eat that Apple Crumble Pie.

    I love how you are spreading such goodness and sweetness into the world. Thank you for shining into our lives!! =D And to think that this shining can reach more people through the World Wide Web! You are blessing me. THANK YOU!! =D GOD BLESS YOU BACK!!! =DReplyCancel

  • Melissa - October 20, 2012 - 10:03 am

    Do you bake your crumble version at the same temp for the same time or does it defer?ReplyCancel

  • Linda Bonnell - February 6, 2014 - 12:32 pm

    I’ve got this in the oven right now! I’ll let you know how we like it! Thanks for all your effort on this site!ReplyCancel

Barbecue Country Style Ribs

Many years ago, a sweet lady by the name of Genola Kandler made these delectable ribs. They often invited us to dinner, when these ribs were on the dinner menu. They are boneless country style, meaty, tender, fall apart Barbecue kinda ribs. One day, she jotted down a sort-of recipe for me, off the top […]

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  • Brandi - May 18, 2010 - 3:21 pm

    These are in my top 5 favoite things ever. I just love them. They are so good. Dinner looks wonderful!!!ReplyCancel

  • ingrid - May 18, 2010 - 6:01 pm

    I’m gonna give this a try…perfect for a lazy Sunday afternoon!
    ~ingridReplyCancel

  • Melissa Adams - May 22, 2010 - 8:27 pm

    I have made this same recipe in my crockpot for years. I cook on low for 6-8 hours. They are wonderful!ReplyCancel

  • Kim - May 24, 2010 - 4:14 pm

    I made these in my crockpot yesterday. They were great. I cooked them on high for about 2 hours and then on low for about 4 more hours. The whole family loved them.ReplyCancel

  • Mssy - June 2, 2010 - 7:44 pm

    I made these tonight and they turned out just as great as you said they would be. Thanks for the wonderful recipe!ReplyCancel

  • KC - June 19, 2010 - 3:11 pm

    My family and I loved these ribs! Thank you!!!!ReplyCancel

  • Aaron - November 13, 2010 - 7:06 pm

    Ribs turned out fantastic! Monkey bread and cinnamon orange in the oven now. The citrus glaze came out killer as well. Try adding the zest of about 1/2 an orange to the glaze more orange depth without having to add more liquid. Thanks again!ReplyCancel

  • kim - December 31, 2011 - 1:26 pm

    Wanted to know how much of the ingredients to add togetherReplyCancel

    • Jonna - January 1, 2012 - 5:39 pm

      Hi Kim,
      Just mix all of the ingredients together in a bowl, then pour it all over the country style ribs.
      Begin cooking. Easy!
      JonnaReplyCancel

LIME BARS

I seem to navigate towards anything lime. Lime popsicles, Lime slush, Lime jello. Lime Bars are yummy . . . maybe even better than Lemon Bars. My picture simply doesn’t do these sweet little bars - justice.  I ended up taking pic’s after dark, when after all attempts –  without a flash, simply failed me!  When you […]

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  • Diana - May 15, 2010 - 12:17 pm

    You are genious! I ADORE this color:)

    Blessings,
    DianaReplyCancel

  • Rosa - May 15, 2010 - 2:17 pm

    Those ars are to die for! I love citrusy treats. Lovely color!

    Cheers,

    RosaReplyCancel

  • Kathy @ The Sugar Queen - May 15, 2010 - 3:01 pm

    They look delicious – pretty, too!ReplyCancel

  • Missy - May 15, 2010 - 3:13 pm

    These look wonderful; I love lemon bars so I’m sure these would be great too. These picture is awesome. What are you talking about? :) ReplyCancel

  • Brandi - May 15, 2010 - 4:00 pm

    THOSE LOOK WONDERFUL!!! I will have to try them before MONDAY as well! laughing…ReplyCancel

  • Niki Bagley - May 16, 2010 - 9:56 am

    Those look divine! They definitely on my list of things to make! Thanks for all you do!ReplyCancel

  • ingrid - May 17, 2010 - 9:52 am

    Do these have that delicious tangy tartness that’s lime? Love when you bite into something tart and your jaw starts to tingle.
    ~ingridReplyCancel

  • Barbara - May 18, 2010 - 8:26 am

    Lime has a very distinct flavor- different from lemon. I love the idea of your bars…not sure I will put the coloring in. I feel the same way about key lime pie. It looks like lemon, but I put a lime slice on top.ReplyCancel

Katharine Hepburn’s – BROWNIES

Oh . . . Today I made a bit of heaven! Really. They are that good. See . . . Today, was the first time I’ve tried this recipe. It comes from a cookbook called “Luscious Chocolate Desserts.” Here . . . I’ll let you get a bit closer.   It’s the brownie recipe with all […]

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  • Rachel - May 11, 2010 - 2:22 pm

    Oh my gosh those look DELISH!!
    Thanks for the recipe, I’ll be trying these for sure!ReplyCancel

  • Brandi - May 11, 2010 - 3:46 pm

    I so wouldnt turn up my nose. The look exactly how i would like my heaven!!!!! When I saw the picture (even if it is a new recipe) I smelled the comforts of home. The looked like the brownies you would make when we were little. The marshmallows and frosting make them perfect! oh, and the nuts in my opinion!ReplyCancel

  • ingrid - May 11, 2010 - 8:00 pm

    LOL, so with all those changes this is basically your recipe now! :)

    I’m not a chocolate lover but I do love the addition of marshmallows and that warm cocoa frosting.
    ~ingridReplyCancel

  • pamm - May 12, 2010 - 6:34 am

    Never mind that the Brownies look unbelievable……………your photos are off the hook. What does your daughter, the photographer think about them? I want that camera. Great job.ReplyCancel

  • Valerie M. - May 13, 2010 - 10:39 am

    I love nuts in my brownies–and the marshmallows on top look delicious.ReplyCancel

  • Barbara - May 14, 2010 - 6:11 am

    No doubt you put the nuts in so you could have these gems all to yourself! ;) We have to pamper ourselves now and then, right?

    I think I will leave in the espresso (which usually intensifies the chocolate) and try it with 1/4 cup flour (which ought to make these REALLY dense- unless the there was a misprint). Love your marshmallow addition!ReplyCancel

  • Natalie - May 15, 2010 - 6:43 am

    Oh wow!! I cant believe how amazingly good these look, theyre making me so hungry!!ReplyCancel

  • Leslie - May 17, 2010 - 8:57 am

    Okay, I tried these and…WOW! I made them for a family dinner yesterday with a little variation, because i didn’t have walnuts or marshmallows. My 2 year old has been carrying around a jar of Peanut butter for 2 days now because he loves the stuff, but my daughter is allergic. He wanted peanut butter brownies and she wanted regular. So, I made two different batches of this fabulous recipe. To one I added 3/4 cup peanut butter to a cup of the batter and swirled it in , plus I made this fluffy PB frosting (http://allrecipes.com/Recipe/Fluffy-Peanut-Butter-Frosting/Detail.aspx) to top it off. To the regular chocolate brownies, I made the fudge glaze and added Heath chips. Both we huge hits at my family dinner! These are my new favorite Brownies! Thanks!ReplyCancel

  • Diana Baun - June 3, 2010 - 4:36 pm

    My in-laws found your website and shared it with me…and we made these brownies yesterday – they are TO DIE FOR!!! They were the best brownies I have ever had, and we have made LOTS of brownies!! I can’t wait to go back through your site and see what else you have to offer!!!ReplyCancel

  • Anthi! - August 2, 2010 - 1:51 am

    When i’ll be back from holidays,i’ll make them!!I just want to taste them,they look fabulous!ReplyCancel

  • Lindsay @Artsy-Fartsy Mama - September 2, 2012 - 5:13 pm

    These sound amazing!! Thank you so much for sharing :) Can’t wait to try them out!

    I featured your brownies on my blog today. Feel free to come check it out:
    http://www.artsyfartsymama.com/2012/09/pinteresting-features-n-shtuff-47.htmlReplyCancel

  • Nazeeen Thawoos - November 8, 2012 - 11:21 am

    Love to. Try this out.instead od unsweetened chocolate can i use the sweetened chocolare because unsweetened chocolate is not availablei n my countryReplyCancel

  • Alsina - May 7, 2013 - 3:51 am

    Just WOW the pictures got me drooling have to make me some now….the flour addition looks rite too by the pics:-) its hard to get some really good brownies in Pakistan n really miss Canadian brownies….even in this heat am going to bake…wish me luck I don’t melt before eating them Thanx for sharing!ReplyCancel

BANANA CREAM DESSERT

Today is Monday . . . and I ate this. Yup, the whole thing! It’s Banana Bread deliciousness and Cream. I blame it all on my husband! Monday is a grueling cleaning day. While cleaning, I kept thinking about something my hubbie said yesterday.  Let me Explain.  It will take a minute or two. Last […]

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  • Myrnie - May 10, 2010 - 5:59 pm

    That’s too funny…. I can just see my mom doing that :) You tell that hubby of yours that my momma eats nothing but peanuts and ice cream, and dinner if someone else is cooking. I’m dead serious. If there are leftovers, she’ll throw those in to the mix, as long as she’s not dieting that day. (She weighs 127, because she’s 5 pounds overweight.) Mom to five, grandma to four.

    You tell him that you eat just FINE :) ReplyCancel

  • Brandi - May 10, 2010 - 6:30 pm

    SERIOUSLY…where does he come up with this!!! You tell dad that you have been eating your carrots, but you still have had to have glasses since you were 2 or 3!!! I still laugh when I think of dad saying that if you ate more you wouldn’t need kisses…they are completley in different categories! Love him to death, but might not ever understand him.
    I still love Pete… I have been laughing about him all day.
    I bet that dessert was just delicious. Anything with that cream is simply to die for! Good for you to eat it all.ReplyCancel

  • ingrid - May 10, 2010 - 8:32 pm

    Huh? Your hubs thinks you need to put meat your bones so that you can see better and not need so many kisses? LOL, okay?!

    This is actually my ‘nana lovin’ kids would go crazy over!

    Btw, overall did you have a nice Mother’s Day?
    ~ingridReplyCancel

  • jules p - May 11, 2010 - 8:06 am

    Holy Cow~
    this looks and sounds delicious! I am making it today!

    I love your story. That was so funny. I have been lurking around your blog for a while now. And thought I should comment. You give us such great recipes.And I have tried many of them. And they are now a part of our family recipe book.ReplyCancel

  • Barbara - May 11, 2010 - 11:55 am

    Are you skinny, you lucky girl???
    But what this has to do with kisses, I can’t imgine.

    Love Pete…but agree he should be fired. Perhaps he was not ferocious looking enough?

    Banana bread is looking really good right about now.ReplyCancel

  • Irene Chavez - August 17, 2013 - 12:22 am

    i happened upon your site. what a blessing! i love it!ReplyCancel

CREAM PUFFS – Pate a` Choux Dough

I got a couple of emails today asking me . . . “Where have you been?” Gosh, that makes me feel good!  Answer:  No Where!  I just seem to be busy here and there. I did manage to make a fabulous easy dessert to share with you all.   Strawberries and Cream . . . […]

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  • Lynn - May 8, 2010 - 3:57 pm

    Oh yum!!!!!!!!

    Cream puffs is the one thing that my grandma was so proud of to make. She made them for everybody! For any excuse. Birthdays. Anniversaries. Peace offerings. Move ins. Move outs. LOL!

    Now I can make some cream puffs too and carry on her tradition.

    Thank you! You make everything look possible.

    HAPPY MOTHER’S DAY to you!ReplyCancel

  • KJ - May 8, 2010 - 5:25 pm

    Hey – couldn’t you just run up here and bring me about 12 or 13 of those?ReplyCancel

  • Brandi - May 8, 2010 - 6:28 pm

    These are definently a favorite of mine. So yum and actually very easy to make like you said! The pictures look wonderful just so you know.ReplyCancel

  • ingrid - May 8, 2010 - 7:37 pm

    Hi, Jonna! I’ve actually made that cream before and I’ve even made cream puffs. I feel so proud of myself for being familiar with these recipes. I will though be trying your hot fudge sauce.

    Happy Mother’s Day….hope your day is a lovely one!
    ~ingridReplyCancel

  • Berta - May 8, 2010 - 9:53 pm

    Okay! I just GAINED 4 lbs just LOOKING at these photos! I hold YOU responsible!
    Delicious and I’m forever in your debt FOR making me look GOOD!!!!!ReplyCancel

  • Mimi - May 10, 2010 - 9:31 am

    I love cream puffs. When I was small my uncle worked for a large dairy and my aunt always had fresh cream puffs for us when we would visit, nothing better.
    MimiReplyCancel

  • Brittany - October 12, 2011 - 5:02 pm

    I’ve tried making cream puffs twice and have failed both times. I just don’t know what I’m doing wrong. I was very excited with this recipe because everything was coming out like it showed in your pictures, except when I turned off my oven, my cream puffs sank. Any advice?ReplyCancel

    • Jonna - October 12, 2011 - 8:14 pm

      Hi Brittany,
      Try this trick: Once the cream puffs are done, remove them from the oven and quickly poke the side of the puff with a sharp knife.
      Just enough to let out the steam from the puff. Put it back in the oven (turned Off!) and let them cool down slightly before taking them
      from the oven again. I’ve never had to try this, but I have read this on other blogs. Let us know how they turn out.
      JonnaReplyCancel

MINI BLUEBERRY RASPBERRY PIES

COLD, WINDY, CRAPPY, RAINY, DREARY . . . and did I say Cold? There. You now have our weather report for today.  New buds have blossomed . . . freaked out and are now screaming . . . “Where the crapola are we!” There is only one thing left to do, and that’s eat some warm happiness.  These […]

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  • shelly (cookies and cups) - May 4, 2010 - 6:06 am

    How yummy these look! Just came across your site and so glad I did! Gonna go snoop around now ;) ReplyCancel

  • Brandi - May 4, 2010 - 8:17 am

    Mom the pictures really do look wonderful! I am serious. They look good.
    Those little pies look wonderful, but it is the plain ol’ pie crust that makes me drool right now! I just love it. No matter how much I make it, mine NEVER taste as good and flaky as yours. BUT, I might have to give it another try today!!!
    Thanks again so much for the camera…you and dad are just the best!ReplyCancel

  • Maria - May 4, 2010 - 7:59 pm

    Mmmm this looks amazing!!! Ohh Gosh!ReplyCancel

  • Camille - May 4, 2010 - 8:56 pm

    This looks amazing, I love your site! You have given me recipes that my family loves. I think your pie dough looks wonderful. At what temp. would you bake the pie crust if you were using it for an cream pie with an already baked crust? Also, at what temp. did you bake the cinnimon/sugar pie strips? Thanks again!ReplyCancel

  • Natalie - May 5, 2010 - 4:20 am

    aw these are so cute, i bet they were delicious as well, all the berries look AMAZING mm :).ReplyCancel

  • Stephanie - May 5, 2010 - 10:48 am

    Hmmm, I am just trying to figure out how to make this for my hubby. He doesn’t like berries, I know, WEIRD, right? I should just have a “berry girls night”, and try all of your berry desserts. Yummy!ReplyCancel

  • Amanda Z. - May 5, 2010 - 9:22 pm

    Mmmm that looks amazing. Makes me sad, berries are too expensive for me and my starving college student funds. But, when by chance I get money I love making thing I see on your blog. (and then it is back to ramen and hot dogs lol!!)ReplyCancel

  • Barbara - May 6, 2010 - 7:03 am

    Yum! Love the mini pies. I did rhubarb pies in some of those small Ball glass jars…copying someone who made cherry pies that way. Will be posting soon.
    I’ve always loved individual servings…pot pies, mini dessert pies, custard in cups etc. You don’t feel such a pig when you gobble it all down! :) ReplyCancel

  • Susan - May 6, 2010 - 3:04 pm

    I see so many fabulous recipes here and your photography is excellent! Those little pies look fantastic.

    Thanks for your visit!

    ~SusanReplyCancel

  • ingrid - May 7, 2010 - 9:13 am

    Jonna, that pie crust recipe is pretty darn cool!

    I’m gonna give this a try soon. I have berries in the freezer that are on their last legs.

    Happy Friday!
    ~ingridReplyCancel

  • Jess - May 11, 2010 - 9:01 am

    I love that you use the left over crust. We do the same thing and call them Pie Cracker Cookies! Yum!ReplyCancel