You’re going to be happy that you dropped by today. Really you are. It’s very difficult to choose a recipe from Rhodes new fabulous Cookbook. Home Baked Family Favorites is jam packed full of scrumptious recipes & beautiful pictures. I finally  narrowed it down, and made PETAL PULL-APARTS. Trust me, they are darn good! They […]

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  • Katrina @ Warm Vanilla Sugar - 01/19/2012 - 10:53 am

    This sounds so yummy! And it’s so pretty too!ReplyCancel

  • Amberly Lambertsen - 01/19/2012 - 11:16 am

    This looks delicious! I’ll have to take it to dinner sometime!ReplyCancel

  • Lenette - 01/19/2012 - 11:18 am

    Beautiful tutorial! It looks so delish!ReplyCancel

  • Erin @ Texanerin Baking - 01/19/2012 - 12:27 pm

    Wow, that looks amazing! I wish we had frozen rolls like that in Germany. We don’t have rolls like that here, period. Oh well. Your creation is absolutely beautiful. I imagine they taste perfect. 🙂ReplyCancel

    • Jonna - 01/19/2012 - 12:41 pm

      Hi Erin,
      You could make the same thing, only use homemade bread or roll dough.
      It wouldn’t be as easy or convenient, but it would work just as well.
      Possibly you have another brand available to you there….in the freezer section.
      JonnaReplyCancel

  • Barbara @ Barbara Bakes - 01/19/2012 - 2:31 pm

    This looks fabulous! What a fun idea. Although I do feel a little sad for the person who doesn’t get any jam in the middle.ReplyCancel

    • Jonna - 01/19/2012 - 3:35 pm

      Me too!
      I don’t know what I was thinking.
      JonnaReplyCancel

  • Claire @ Claire K Creations - 01/20/2012 - 11:20 am

    How pretty! I can’t get frozen rolls in Australia but I’m sure I could use this idea for other doughs and even just for regular bread.ReplyCancel

  • colleen - 01/20/2012 - 1:31 pm

    I made these and they were so good! I alternated the petal with raspberry jam and lemon pie filling. They taste like the danish I get at the bakery. Thanks again!ReplyCancel

  • Brianna - 01/21/2012 - 7:54 am

    I want these ASAP
    they look perfectReplyCancel

  • Marcia - 01/28/2012 - 10:02 pm

    I have these rolls in my freezer right now. I can’t wait to try these! Thanks for the recipe!ReplyCancel

  • Gail - 02/04/2012 - 10:58 pm

    Do you have a recipe for the picture showing the cupcake with the pistachio frosting?ReplyCancel

  • lindsey - 02/26/2012 - 6:34 pm

    I made one of these this morning for my neighbor whose mother recently passed. She said it was the best thing she had eaten in a long long time. I make them a LOT for my own family — usually on Sundays when we have a bit more time. I usually take my dough balls out of the freezer the night before and let them thaw in the refrigerator, then let them proof for about an hour before proceeding with the recipe as written. Takes a bit of the time off of the preparation in the morning. Thanks for the great, easy recipe!ReplyCancel

  • Mark - 03/22/2012 - 2:14 pm

    Forget Germany or Australia, I can’t get them in New Jersey. I guess I will have to make dinner rolls myself. Anyone know a good recipe?ReplyCancel

  • Courtney - 04/24/2012 - 6:47 pm

    I just nade these and they look and smell wonderful! Only question- hoq did u get ur petals to stat as petals and not puff out all the jam while baking?ReplyCancel

    • Jonna - 04/25/2012 - 9:15 am

      Hi Courtney,
      After the flower rises to double, I made DEEP impressions in the petals where the jam goes. My jam was also quite
      thick in consistency as well.
      JonnaReplyCancel

  • Grannie Annie - 08/31/2012 - 9:14 am

    I love the squeezed bottle idea – filling it with frosting . What a grand idea!! thanks!ReplyCancel

  • Ruth H. - 08/31/2012 - 11:11 pm

    I’ll be tryin’ this REAL SOON!!! ;-DReplyCancel

  • Tempe - 09/01/2012 - 2:52 pm

    I made this today using orange marmalade instead of jam. It was omg fabulous! Thank you for sharing this recipe!ReplyCancel

  • Julie C - 10/15/2012 - 6:40 pm

    Yes, I’m thinking about that center needing a BIG dollup of jam/filling in it, too.; cream cheese would be lovely swirled with plum filling. Thanks for this delicious recipe.ReplyCancel

  • Lenor - 05/10/2014 - 6:41 pm

    Can you make these the night before or do you have to make them the same day? Can I leave them out over night? Just wondering if I should bake them now or in the morning before I serve them.ReplyCancel

    • Get Off Your Butt and BAKE - 05/13/2014 - 4:54 pm

      Hi Lenor,

      They can be baked the day before, however they are always best baked the day you want to serve them.
      Warm them slightly before serving, if you need to bake early.

      JonnaReplyCancel

Decadently Delicious. Prepared in a snap. That pretty much describes this Cherry Crunch Dessert. I thought it might be fun, to highlight some of my very favorite recipes. Cherry Crunch has to be one of my top 5 desserts! You could make this with Blueberry, Peach or use any pie filling you choose. The crumble […]

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  • Katrina @ Warm Vanilla Sugar - 01/16/2012 - 6:00 pm

    This sounds so yummy!ReplyCancel

  • ChiTown Girl - 01/16/2012 - 6:18 pm

    My mom has been making this recipe (we call them Cherry Squares) for over 40 years. Aren’t they delish!? I, personally, haven’t made them in probably 20 years, so I think I know what I’m going to be doing this week… 😉ReplyCancel

  • jennica - 01/16/2012 - 10:41 pm

    Jonna I just love your blog. I made your fudge recipe yesterday! I remember eating your reject ends last christmas 🙂 hope we can come visit soon!ReplyCancel

  • Janet Hawkes - 01/17/2012 - 8:17 am

    Sounds yummy!!!! Looking forward to more ideas.ReplyCancel

  • christina - 01/17/2012 - 4:32 pm

    Just started following your blog and got this in my email yesterday. I left out the nuts and used blueberry instead of cherry. My guy is a blueberry hound. Long story short…Yum!!! Such a great short cut recipe. Minutes in stead of hours and such fantastic results. Hits all the senses! Thanks so much for sharing. Looking forward to trying many more!ReplyCancel

    • Jonna - 01/17/2012 - 4:40 pm

      Thanks Christina,
      When my girls were all home, we always used Blueberry, and left out the nuts!
      Good minds think alike. Now that the girls are all married, I decided Cherry was my favorite.
      JonnaReplyCancel

  • Kim B. - 01/17/2012 - 7:54 pm

    Yum!! Cannot believe how EASY this recipe is!! YEAH!! Will be making this for my family 🙂ReplyCancel

  • Yvonne - 01/17/2012 - 11:23 pm

    Well hellooooo there Cherry Crunch!!! That looks so good – I made it with the apple pie filling: http://triedandtasty.com/2011/12/apple-crunch-cake/. It didn’t even cross my mind to use cherry pie filling. I think I have cherry pie filling on hand. Heck yes I will be making this: SOON!!! Thanks Jonna!ReplyCancel

  • Carol - 03/02/2012 - 11:08 am

    Tonight. I’m making this. It sounds wonderful, easy and I have a couple cans of pie filling that really need to be used. THANKS! Just found your website and it’s chock-full of recipes that are making we want to go bake right now.ReplyCancel

  • Dorothy - 08/31/2012 - 11:08 am

    May I ask for a copy of your pie picture please? Dessert looks SO yummy!
    Thank you……ReplyCancel

  • maryethal - 09/22/2012 - 12:49 am

    we have made this dessert in our home for well over 30 years and it is always the favorite !ReplyCancel

  • Michelle - 02/17/2013 - 3:45 pm

    Where did you get your plates? They are so cute!ReplyCancel

  • Jenna - 05/03/2013 - 7:48 pm

    I can’t tell you how much I love this dessert! I brought it to a dinner at my parents’ house once, and now everyone’s eyes light up when I mention making it. Even my brother devours it, and he doesn’t do cherries or anything pie-like. I’ll be serving it as dessert tonight at our family reunion…I’m already getting asked by relatives who ate it last time how soon it’ll be ready, and we’ve not even had dinner yet! Thanks for the awesome recipe/blog 🙂ReplyCancel

    • Get Off Your Butt and BAKE - 05/04/2013 - 11:27 am

      Hi Jenna,

      I love, love this dessert too! It’s also so easy to make.
      Thanks for taking the time to send me a sweet note!

      JonnaReplyCancel

  Do you need an easy, delicious meal . . . fit for a king? It’s very good, but quite difficult to take a picture of. You’ll get the picture! This slow cooker version creates very tender chicken and scrumptious golden sauce. If you don’t have a slow cooker, that’s o.k. You can just bake […]

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  • April - 01/13/2012 - 5:09 pm

    This is *exactly* what I was wanting to make this weekend! Thank you so much for the recipe!ReplyCancel

  • Shawn Ann @ Shawn Ann's World - 01/14/2012 - 7:35 am

    OHHH that looks so good! I want to print the recipe, however your print button doesn’t work. 🙁 Time for manually printing what I want.ReplyCancel

    • Jonna - 01/14/2012 - 10:34 am

      I’m sorry Shawn…I’m trying to figure out what went wrong with the print plugin. grrrrr
      JonnaReplyCancel

  • Whatever DeeDee Wants - 01/14/2012 - 9:17 am

    My mouth is watering! These look delicious.ReplyCancel

  • Kristi - 01/14/2012 - 8:02 pm

    I made this salad twice during the holidays and it was a hit both times. It is very very good and easy. Everyone wanted the recipe before they left!!! Thanks JonnaReplyCancel

  • Wendy - 01/14/2012 - 9:27 pm

    this sounds delicious…and I think your photos are great!ReplyCancel

  • Jo and Sue - 01/15/2012 - 6:06 pm

    I thought I would leave a quick note for you to let you know my sister and I are hosting a giveaway on our blog (for cookbooks!) that we thought you might like to enter. I hope this is okay.
    Here is the link – http://joandsue.blogspot.com/2012/01/joandsueblogspotcoms-first-giveaway.html?showComment=1326675055509#c8089753632776105678

    You blog is awesome, by the way, we just recently “discovered” you and have loved everything so far. Thank you!ReplyCancel

  • Erin - 01/16/2012 - 1:28 pm

    Holy crap that looks good.ReplyCancel

  • Yvonne - 01/17/2012 - 11:32 pm

    It’s nearly midnight and I’m ready to head to the kitchen to make this… YUMMY!!!!ReplyCancel

  • Barb - 01/19/2012 - 9:17 pm

    Do you have the recipe for the sauce that goes over the Chicken Cordon BleuReplyCancel

  • Jamye - 01/20/2012 - 8:04 pm

    Wondering..do you think you could pan fry the chicken and make the sauce at night then combine in slow cooker in AM? Wanting to try this for Sunday lunch but can’t get it all done in the AM. How do you think the chicken would hold up over night? I wonder about it getting soggy. Also, would it help to add a little cornstarch to flour mixture?ReplyCancel

    • Jonna - 01/21/2012 - 10:50 am

      Hi Jamye,
      Sure….you could fry the chicken and make the sauce at night and cook it the next day.
      The flour should be enough of a thickening agent. If the sauce needs to be thicker at the end of cooking time,
      you could do cornstarch and cold water, but since it already has flour as thew thickening agent, I would probably mix
      a bit of milk with a tablespoon of flour (shake it up really well, so that there aren’t any lumps), then slowly stir it into
      the sauce.
      Hope this helps,
      jonnaReplyCancel

  • Mary - 01/23/2012 - 3:23 pm

    Just wondering about a point in the directions. I never says when to add the milk, cream or chicken broth. I am assuming after you cook the roux a bit but you might want to check that since the directions are missing that point.
    Thanks.ReplyCancel

    • Jonna - 01/23/2012 - 3:57 pm

      Hi Mary,

      I’m sorry…it’s added.
      jonnaReplyCancel

  • shayla - 01/28/2012 - 6:56 am

    This looks so yummy! And your wrong- your pictures are wonder! Thank you for recipe!ReplyCancel

  • Linsey - 01/31/2012 - 8:52 pm

    I made this tonight and me and my fiance loved it!!!
    The sauce is killer! I added white wine to mine. Very very good. Comforting and delicious 🙂
    Thanks!ReplyCancel

  • Mendy - 02/05/2012 - 7:16 pm

    This Chicken is amazing!! My family loved it and wanted more! The flavor o the sauce makes this dish!ReplyCancel

  • Mary - 02/13/2012 - 9:24 am

    It looks really good and going to try it tonight.ReplyCancel

  • Rebecca N - 02/14/2012 - 9:18 am

    We loved this dish! My husband loved the sauce, good thing we had rice too, he put it all over that!ReplyCancel

  • Aimee - 03/05/2012 - 7:01 pm

    This was a big hit with the hubby tonight Jonna! Thank you so much for making it look easy enough so that I was willing to try it. (Of course mine didn’t look as lovely as yours, but that doesn’t matter right?)ReplyCancel

  • Monique - 04/17/2012 - 9:18 am

    I just hit Ctrl+P and printed pages 4 &5.ReplyCancel

  • Krys - 04/19/2012 - 7:21 pm

    I am in the process of cooking this now. The sauce is to die for. I cant stop eating it. But there seems to be too much sauce for the amount of chicken I used. Not that Im complaining!ReplyCancel

  • Barbra Donachy - 04/21/2012 - 8:31 pm

    Wow…this looks so delicious. Served with homemade noodles…delicious!
    Greetings from north of the Arctic Circle.ReplyCancel

  • Chung-Ah | Damn Delicious - 04/23/2012 - 12:29 am

    So this dish is not only amazing but you can make it in a slow cooker?! You rock! Thanks for sharing such an awesome recipe. I will most definitely make this soon! 🙂ReplyCancel

  • Kate - 05/17/2012 - 3:00 pm

    Looks great! I can’t wait to try it. Forgive me if this is a stupid question, as I am a novice in the kitchen. When do you take the toothpicks out? Before you brown the chicken in the pan I’m assuming? Just wanted to make sure!ReplyCancel

    • Jonna - 05/17/2012 - 7:16 pm

      Hi Kate,
      Just remove them before you put them in the Slow Cooker.
      JonnaReplyCancel

  • The 36th AVENUE - 07/02/2012 - 8:27 am

    Hi there!
    I just want to thank you for sharing this awesome recipe. I am featuring your dish on my blog today. Thank you again!!ReplyCancel

  • Rebecca - 08/21/2012 - 10:11 pm

    This wil be the second time for me making this recipe. It is so easy to do and it is delicious. The best chicken cordon bleu recipe I’ve ever tried. Thanks for posting this!!!

    RebeccaReplyCancel

  • Moda - 08/22/2012 - 3:18 pm

    I made this for dinner tonight but my chicken didn’t brown when I put in the oil. It just started cooking the chicken. Where did I go wrong? Thanks!ReplyCancel

    • Jonna - 08/22/2012 - 5:33 pm

      Hi Moda,

      Well….I’m not sure. Did you dredge the chicken rolls in flour, then brown them in med/high oil?
      That should do the trick. You can use margarine or oil. Butter tends to burn too quickly.
      Hope you ate it anyway!
      JonnaReplyCancel

  • wendy cullum - 09/16/2012 - 9:08 pm

    this dish was so fabulous! the chicken was so tender. the sauce was to die for! all 11 of my guests loved it. I baked it and served over rice.ReplyCancel

  • Lesli Peterson - 09/19/2012 - 11:58 am

    Converted this to Paleo by modifying the roux…(we still eat cheese). In the crock now – can’t wait. Thanks!!ReplyCancel

  • Karen - 10/13/2012 - 7:03 pm

    I made this tonight with homemade rosemary, garlic, pepper bread, a green salad, and sauteed escarole. I didn’t have any chicken broth so I substituted white wine and added a knorr chicken boullion cube. In addition, I added a small shallot and 1 clove of garlic. I also made it in the oven instead of in a crockpot. My picky 8 and 3 year olds both ate it as did my husband who doesn’t like most chicken dishes. This is a fabulous dish and I thank you for posting the recipe.

    Also, I’m curious to know what changes would make it paleo friendly?ReplyCancel

  • Sarah K - 10/29/2012 - 9:08 am

    I made this last night for my family and it was wonderful! I didn’t think my crockpot was large enough for 6 servings, instead I used the oven directions at the end. I used colby and parmesan for the sauce and provolone/honey ham inside the breasts. It was fabulous! This recipe is going in my dinner rotation now 🙂 Thank you!ReplyCancel

  • Janie - 11/01/2012 - 12:29 pm

    I’m just curious to know what extra seasonings you used? In the photo on the top red pepper flakes and green-? Also, is the chicken supposed to be covered with sauce? Or do I just have a lot? Thanks! Can’t wait until it’s done cooking!ReplyCancel

  • Stephanie - 07/15/2015 - 11:19 pm

    This looks delish! Wondering if you wanted to freeze it could you freeze before making sauce and putting in crock pot. I want to take it on vacation and want to have as much done as possible so I can “vacation” too.ReplyCancel

I made something quite delicious today. It was a battle . . . and I lost. My head was telling me “NO” . . . don’t you do it. That little monkey on my shoulder won! These flaky little Apple Pies are mini’s, so you can eat one or two. You will need to give […]

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  • Katrina @ Warm Vanilla Sugar - 01/07/2012 - 5:55 pm

    These are little bites of heaven!ReplyCancel

  • Claire @ Claire K Creations - 01/08/2012 - 2:01 am

    Oh my goodness. I just happen to have a bag of apple wedges in my freezer waiting for the perfect recipe. This just might be it! I am a massive fan of anything that combines cinnamon and apple.ReplyCancel

  • Erin - 01/09/2012 - 10:22 am

    But what if I don’t want to share? Can’t I just hide in a corner with them all to myself?ReplyCancel

  • Tara - 01/09/2012 - 11:08 am

    These look incredible!ReplyCancel

  • ingrid - 01/09/2012 - 4:11 pm

    These look delish! I’ll be giving them a try asap!

    Hope your holidays were blessed and happy ones, Jonna!
    ~ingridReplyCancel

    • Jonna - 01/09/2012 - 5:13 pm

      THANKS INGRID! I HOPE YOU ARE DOING WELL, MISS YOUR BLOG!
      JONNAReplyCancel

  • torviewtoronto - 01/09/2012 - 6:52 pm

    delicious looking snacksReplyCancel

  • Brandi - 01/10/2012 - 3:22 pm

    I am so happy I was the Lucky Daughter to come visit just in time to try these decadent little things. They really were so yummy. I ate all of them you sent home before church on Sunday. Then I realized it was fast sunday. Oops… They are way yum. A great new portion controlled pie!!! LolReplyCancel

  • Karen @ Sugartown Sweets - 01/12/2012 - 7:24 pm

    I’m so excited to see these! This past autumn was the first in many years that I did not get around to baking my famous apple pie (famous in my family anyway).I want to try these soon! They look so yummy 🙂ReplyCancel

  • brooke vanausdal - 01/16/2012 - 4:07 pm

    I think I just died and went to heaven!ReplyCancel

  • Pam Dier - 01/20/2012 - 3:31 am

    Sounds wonderful!ReplyCancel

  • elisabeth@foodandthrift - 01/26/2012 - 11:03 am

    Just by sheer accident, I happen to stumble upon your blog, and see that you are also on foodbuzz, which I will look up later. The real reason I stopped by your blog, is because a Hungarian food blogger linked back to your blog, baking your yummy little apple mini pastries which, by the way resemble the famous Rugelach that requires cream cheese, and butter, instead of shortening…otherwise the shape is the same, but not the filling.

    Your pie crust recipe is great, especially the vinegar added to it, but I use a little butter, maybe 1/4 cup (cold) and less shortening, by 1/4 cup. also about 2 Tbsp of ice water. All the shaking, and “not touching by hand” can also be used in the food processor which gives the same results, but then…either way, at some point, you have to roll out the dough…without rolling out the dough that you did not clearly explain, will give foreign bloggers a misunderstanding of the method.

    She claims, that just shaking the dough will form the pastry together, just like the way it’s supposed to turn out!…LOL
    I just found this to be so incredibly funny, as in LOL funny, that she posted in her blog, in Hungarian!

    Enough, said…Just love your yummy little apples in a blanket, and I do want to try it myself…but I think I will just stay with my trusty food processor to do the shaking…unless I want to exercise my arms, which I do it at the gym, lately:DDDReplyCancel

  • Suzie - 02/05/2012 - 12:44 pm

    This is genius recipe. Simple and genius. Lovin it. I am going to a baby shower tomorrow and have to bring something. I am so going to make these! They are perfect party fare. Thanks!

    SuzieReplyCancel

  • Sarah - 02/05/2012 - 5:16 pm

    I had one red and one green apple that were begging to be used. I did a julienne of both so that I could get the red and green togeher in each blanket. Oh so yummy! I did a super easy carmel sauce from sweetened condensed milk by request of my boyfriend and it made a perfect dip. I dont make many deserts so he thought this was an amazing treat. I am a fan of your blog and this was just such a great easy Idea I wanted to say thanks for helping me get off my butt and bake (and making it so easy!).

    Here is the link to the carmel sauce that I use just in case anyone is interested. Hope you dont mind the link…

    http://allthingsicecreamblog.com/make-caramel-sauce-from-sweetened-condensed-milk/ReplyCancel

  • Sarah S. - 03/12/2012 - 1:58 pm

    Sounds incredibly simple in the Tupperware- what a great idea! But where does the 1/2 cup of water come in to play? I’ve read the recipe over and over and do not see where you are using the 1/2 cup of water- ? Also, this is the 2nd pie crust recipe I’ve seen with egg and vinegar- what is the purpose of these, especially the vinegar? Does it make the crust flakier or better tasting or does it just help in the cooking?ReplyCancel

    • Jonna - 03/12/2012 - 2:52 pm

      Hi Sarah,

      At the bottom of the post is the recipe. After shaking the flour & shortening until pea size lumps remain, you then add the water/vinegar/egg mixture. Toss some of the flour/short over the liquid. Replace the lid and shake, shake shake again until it forms a ball. If you need to add more flour, add only 1 tablespoon at a time. The mixture should leave the sides of the bowl, and form a loose ball, that you can bring together with your hands. This way, you aren’t making the pastry tough by handling it too much.

      As for your question about the vinegar…Vinegar can serve two useful roles in pie crusts — it promotes tenderness and can keep the crust from getting too brown. Vinegar brings water to the dough, which is essential to the creation of the crust, but also a mighty, gluten-slaying acid.

      Hope this helps,
      JonnaReplyCancel

  • Sarah - 04/15/2012 - 1:58 pm

    I just made these, and they were the most disgusting, lardiest thing I have ever tasted. I don’t know what went wrong! Obviously it was my fault because every else who made them seemed to love them, but I just don’t know what happened!ReplyCancel

    • Jonna - 04/16/2012 - 1:18 pm

      Hi Sarah,

      Oh boy….I don’t know what went wrong! This is our favorite pie crust recipe, and as long as you roll the apple in cinnamon & sugar,
      you just can’t go wrong. Think of it this way: You saved yourself lots and lots of calories.
      JonnaReplyCancel

  • shivani - 07/16/2012 - 6:51 am

    Can you please tell how can I make eggless version of these cutiesReplyCancel

    • Jonna - 07/16/2012 - 7:12 pm

      Hi Shivani,

      Below is a good recipe for pastry without egg.

      Pastry for Pies and Tarts: (eggless)

      1 cup all-purpose flour
      1/2 teaspoon salt
      1/3 cup plus 1 tablespoon shortening
      2 to 3 tablespoons cold water

      Mix flour and salt in medium bowl. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
      Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap flattened round of pastry in plastic wrap and refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.

      Roll pastry, using floured rolling pin, into circle 2 inches larger than upside-down 9-inch glass pie plate, or 3 inches larger than 10- or 11-inch tart pan. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side and being careful not to stretch pastry, which will cause it to shrink when baked.

      Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired. Continue with directions in pie recipe.ReplyCancel

2012 New,  Fresh, Uncluttered. Last year brought my family blessings galore and for that . . . I’m very grateful. Two Thousand Eleven didn’t come without any hitches, but as I look around at the sadness and trials that others have faced, I quickly realize that I have nothing to complain about. I’m very thankful […]

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  • Lindsay @ The Reluctant Runner - 01/03/2012 - 7:21 pm

    I recently found your blog via Stumble Upon and added you to my google reader right away, and I’m glad I did! Your recipes are awesome! This looks absolutely delicious. I love the idea of adding nuts to a breadcrumb coating for meat or fish.ReplyCancel

  • Lynn - 01/03/2012 - 8:38 pm

    Oh my stars. This looks AWESOME! Thanks for the tip using half soda crackers. Definitely will try that.

    Also….what do you think about using clarified butter? Have you tried that before to make this dish? I used clarified butter for frying all the time, because it doesn’t burn AT ALL! Seriously. Love it. But some people say it changes the flavor or their favorite dishes…so I was wondering what you thought if I just went ahead and used it for this.ReplyCancel

  • conniemelancon - 01/04/2012 - 7:20 am

    This looks so good! I voted.ReplyCancel

  • Claire @ Claire K Creations - 01/04/2012 - 3:20 pm

    I feel very silly admitting this but I’m still a little bit wary of cooking fish. It always ends up a bit tough. Crumbing it like this looks fabulous – it’s my favourite way to eat fish.ReplyCancel

    • Jonna - 01/04/2012 - 3:34 pm

      Hi Claire,
      If the fish is tough, it’s most likely because you have cooked it too long.
      Think about cooking shrimp, if it’s over cooked it get tough and chewy….Halibut and many variety’s will be the same.
      With crumbing Halibut that is about 1/2 thick, it’s most likely done through, when the crumb topping is very golden brown over med. heat.
      I hope this helps….we love this!
      JonnaReplyCancel

  • Andrea - 01/05/2012 - 6:34 am

    For the lemon butter sauce, does that mean 1 to 1/2 cups of milk or 1 and a half cups of milk?

    Thanks!ReplyCancel

    • Jonna - 01/05/2012 - 10:04 am

      Hi Andrea,

      1 1/2 cups of milk. (Full amount)ReplyCancel

  • sare - 01/05/2012 - 11:34 am

    Hi!I love it, ingredients in the crunch are excellent for me, I’ll try it. Do I have to use halibut? What else can I have…
    Thank you for sharing your favourite dish:))
    Happy New year to you and your family.ReplyCancel

    • Jonna - 01/05/2012 - 3:58 pm

      Hi Sare,

      You could use a variety of fish with the crumb coating. Other fish my include Salmon, Cod or Talapia.
      JonnaReplyCancel

  • Andrea - 01/05/2012 - 4:29 pm

    This was delicious! A definite winner!!ReplyCancel

    • Jonna - 01/05/2012 - 4:49 pm

      Hi Andrea,
      I’m glad you liked it! It’s like a Fancy Restaurant dinner, without the price tag!
      JonnaReplyCancel

  • Susan - 01/08/2012 - 5:58 pm

    Jonna, this looks absolutely scrumptious. Can’t wait to try it.ReplyCancel

    • Jonna - 01/08/2012 - 8:10 pm

      Hi Susan,
      Thank you! It’s our favorite. I find the Halibut filets at SAMs clubReplyCancel

  • Aimee @ ShugarySweets - 01/10/2012 - 12:39 pm

    This looks delish!! Love all the flavors, pinning this one for a future dinner. Happy New Year!ReplyCancel

  • Nicole - 01/19/2012 - 8:16 pm

    Could you bake it instead of frying? It looks amazing, cant wait to try it!ReplyCancel

    • Jonna - 01/20/2012 - 8:13 am

      Hi Nicole,

      I’ve never baked this particular recipe, but you certainly can bake fish.
      As for preparing, this is what I would do to make Baked Halibut with Panko Crust:
      1. Coat fish in flour seasoned with salt and pepper.
      2.Dredge fish in an egg and water mixture.
      3.Lastly coat in Panko bread crumbs.
      Preheat oven to 350 degrees and place halibut pieces on well greased baking sheet and lightly sprinkle Olive oil on top of the fish. Bake in oven for 30 minutes.

      This is what I would do if I were going to bake the halibut instead of fry.
      Let us all know how it turns out.
      JonnaReplyCancel

  • Melissa - 01/21/2012 - 1:51 pm

    I tried this and it was delicious- especially the sauce stood out.
    Two days later, I still had a lot of the sauce leftover so I decided to make an experimental mac ‘n cheese and mm! It is honestly the best I’ve ever made.
    I mixed the sauce with fully cooked elbow macaroni and a generous amount of Parmesan, scooped it into a small dish, sprinkled a little more Parmesan, topped it with bread crumbs and pats of butter, and then I just baked at 400 for 5 min!
    Will definitely make again.ReplyCancel

    • Heather - 04/03/2014 - 7:43 pm

      I saw this comment and tried something similar a few months ago. I used the sauce and then sprinkled unused nut mixture on top. It was delicious!
      Tonight I’m going to make the mac and cheese again and try adding some flaked halibut to it.ReplyCancel

  • Kerry - 04/08/2012 - 1:19 pm

    That looks sooooo delicious…I can’t wait to try it! I’ve also made a macadamia nut version, but I love your idea about the pistachios…genius!ReplyCancel

  • Mary love - 04/25/2012 - 6:12 pm

    Everything looks so good.. Always looking for different things to make…ReplyCancel

  • Jill - 05/18/2012 - 7:20 am

    This recipe looks delish! I love fish but have completely run out of ideas to make to make new and interesting dishes. Will definitely be giving this one a try and checking out your other recipes too.ReplyCancel

    • Jonna - 05/18/2012 - 7:32 am

      Jill this is my favorite as well as my husbands…it’s delis.
      I love Halibut, because it isn’t fishy!
      JonnaReplyCancel

  • Dana - 06/11/2012 - 9:41 pm

    I cannot BELIEVE how good that was! I have never made fish as tasty as that just was. I cooked it for just me and my boyfriend and it was like something I would have ordered in a restaurant! Thank you and this will definitely be made again and again in my kitchen. *Licks chops*ReplyCancel

  • Erica - 04/11/2013 - 3:05 pm

    This looks SO good! I am definitely putting it on my menu for next week! I am a big fan of anything halibut!ReplyCancel

  • Jess - 06/05/2013 - 4:35 pm

    Made this tonight, and it was a hit! Definitely in my top favorite meals, for sure! That lemon butter sauce was amazing and addicting–I was even dipping crusty bread in it 🙂ReplyCancel

  • Bridget - 07/24/2013 - 7:37 pm

    What a gorgeous website! Love the layout and recipe–very unique and impressive. Cant wait to try with some gorgeous fresh halibut my father caught in Alaska.
    Cheers!ReplyCancel

  • Lisa - 08/10/2013 - 7:50 am

    My husband and I have made this recipe SEVERAL times with fresh Haddock or Cod and it’s amazing every.single.time!! Thank you for sharing such a wonderful recipe. I normally have to eat fish with tartar sauce, but this recipe is the first fish recipe where tartar sauce was not needed- I at the fish just as is. We prefer to eat it without the sauce added, but I think that’s just an individual choice for anyone. Thanks again! Having it again this week!ReplyCancel

    • Get Off Your Butt and BAKE - 08/10/2013 - 12:53 pm

      Hi Lisa,

      I’m so happy that you’ve enjoyed this recipe as much as we do. It’s kind of a copycat of favorite dinner at our favorite restaurant!

      JonnaReplyCancel

  • Pam - 04/05/2014 - 6:15 pm

    This recipe is absolutely delicious!! Just made it tonight and can’t wait to make it for the rest of my extended family. Amazing!! I had a great halibut dish on a business trip a couple years ago and haven’t been able to get it out of my mind since. So glad you shared this!!!ReplyCancel

    • Get Off Your Butt and BAKE - 04/06/2014 - 12:52 pm

      Thank you Pam!
      This is also a favorite of ours as well. It’s hard to find halibut around here though.
      Sams Club used to be my go-to place, but now they don’t ever have it.
      I’m hoping that they stock it again really soon.

      Thank you,
      JonnaReplyCancel

  • Elvira Durflinger - 07/14/2016 - 12:40 pm

    I’m so excited to find your recipe on Pinterest as I just received fresh Halibut from my son in Alaska. He recently caught a 107 pound Halibut so needless to say he had plenty to share. I’m so glad you shared the way to bake it as I’m watching my cholesterol. Thank you in advance !ReplyCancel

Here is a list of some of our favorite Christmas recipes.

It’s time to heat up the kitchen with a lot of holiday baking!

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  • Claire @ Claire K Creations - 12/21/2011 - 12:39 am

    Merry Christmas to you too!ReplyCancel

  • Julie Grose - 12/24/2011 - 4:36 pm

    I really want to make the cupcakes with pistachio frosting on the header of your blog. I couldn’t find a recipe for it in any of your posts. Would you mind e-mailing it to me? I have a pistachio fettish.

    Thank you!

    JulieReplyCancel

  • Tim - 01/02/2012 - 3:42 pm

    Merry Christmas and I can’t wait to see what you bring us in the new year!ReplyCancel

    • Jonna - 01/02/2012 - 7:11 pm

      Thanks Tim! I hope to be posting soon.
      JonnaReplyCancel

  It seems that lately my time has been spent cleaning up after myself! Take for instance, dropping a FULL glass jar of homemade Salsa all over the kitchen floor.  Glass & Salsa everywhere! I’m still finding odds and ends lurking in cracks and underneath large appliances.  My newest trick, was filling up a very […]

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  • Claire @ Claire K Creations - 12/11/2011 - 2:26 am

    I read a list of things about food bloggers and one was that friends and family had to accept that they might receive a cake with a slice cut out of it for photos!

    You poor thing. I can picture it now. Flour seems to get everywhere too. You’ll still be finding it weeks later.ReplyCancel

  • Katrina @ Warm Vanilla Sugar - 12/11/2011 - 5:57 am

    This sounds so yummy! Great recipe 🙂ReplyCancel

  • Valerie M. - 12/11/2011 - 8:27 am

    Oh, that looks amazing!ReplyCancel

  • Mary - 12/17/2011 - 8:28 am

    At least only your pride was hurt in the fall. I’ve had a similar thing happen with powdered sugar, so I’m very sympathetic. This is my first visit here, so I took some time to browse through your earlier posts. I’m so glad I did that. I really like the food and recipes you share with your readers and I’ll definitely be back. I hope you have a great day. Blessings…MaryReplyCancel

  • Sherrie Crespin - 12/18/2011 - 8:49 pm

    I can’t wait to make this recipe for Christmas Eve. Sorry to hear about you falling down the stairs. Thats something that I would do!ReplyCancel

I do like Brownies. I don’t make them much anymore. I don’t have anyone in this house, that will help me eat them. I can’t convince my sweet half to like Chocolate. I ask you . . . Who doesn’t like Chocolate? It’s sick! The brown butter is a killer ingredient. That’s what drew me […]

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  • Ashley - 12/01/2011 - 7:10 pm

    These look amazing! I cannot wait to try them!ReplyCancel

  • Katrina @ Warm Vanilla Sugar - 12/02/2011 - 4:31 am

    The title alone is all I need! This must be heavenly!ReplyCancel

  • Lynn - 12/02/2011 - 5:08 am

    I’m a long time lurker and love the site. I just had to tell you this morning that you’re torturing this poor pregnant woman this morning! These brownies look amazing but when I try them it sounds like I need to make two batches – one to eat while the other cooks! 🙂ReplyCancel

  • kathy olkowski - 12/02/2011 - 7:16 am

    Are you sure they’re better than your Katherine Hepburn’s favorite? That recipe alone is where I fell in love with you & your blog!ReplyCancel

  • Ellie - 12/03/2011 - 4:25 pm

    This were a little too rich. I’d suggest less cocoa powder and less sugar.ReplyCancel

    • Jonna - 12/03/2011 - 5:08 pm

      Hi Ellie,
      I did use 1/4 cup less cocoa powder, since we don’t like it too dark. I agree.ReplyCancel

  • Kat - 12/06/2011 - 2:23 pm

    Should people who don’t like chocolate be trusted. I’m still unconvinced. Fabulous recipes! Thanks.ReplyCancel

  • rick - 12/07/2011 - 10:28 am

    these look so good. thanks for sharingReplyCancel

  • Jacqueline - 12/07/2011 - 10:25 pm

    Just last week I posted Browned Butter Brownies, but mine are really blondies and yes, the brown butter is the killer ingredient – mine was in the frosting and it was very addictive. Now I am going to have to try your chocolate variety. They look and sound fabulous.ReplyCancel

  • Paula (Salad in a Jar) - 12/12/2011 - 7:37 am

    Oh my! Ever since I figured out how easy it is to brown butter in the microwave, I have been using it as much as possible. Gotta try these.

    This is my first time here. Love your blog. I’ll be back.ReplyCancel

  • natalia - 12/16/2011 - 12:34 pm

    These are in my oven right now! They smell delicious already! Thanks for the recipe!ReplyCancel

  • Stacy Wagstaff - 12/23/2011 - 2:20 pm

    I found your blog last night on pinterest. I stayed up half the night looking at all your goodies, and then made these this afternoon. We (meaning I) don’t like nuts, so I left them out. It is a good thing I plan on giving most of them away, because I would have eaten them all. MUST have a big glass of milk with these, they are very rich! Great blog, excellent pictures. Can’t wait to try more of your recipes!ReplyCancel

  • Theresa Eldridge - 02/07/2012 - 1:32 pm

    I am no one but I must say i LOVE your blog and have pinned it and referred everyone on planet earth to go here now! AMAZING! Thank you and keep up the awesome work!!http://pinterest.com/pin/209347082648426657/ReplyCancel

  • NabQ - 04/19/2012 - 12:11 pm

    Been reading your blog from half way across the world. Tried these brownies almost 3 times now n they have lived up to my expectation all 3 times 😀 Thank youReplyCancel

  • Karen - 07/05/2012 - 7:17 pm

    Made these tonight… my first attempt ever at brownies NOT from a box. Oh my goodness, they are amazing! I served a few of them warm for dessert topped with Bluebell homemade vanilla ice cream and hot fudge. My son never finishes the brownie at the bottom of brownie sundaes. And tonight he savored every last bite. They were a big hit!ReplyCancel

Oh geez . . . this is your lucky day. This is perhaps my favorite recipe! CREAMY CHEESY POTATOES We make these for almost every holiday dinner, and in between. When I was younger, we would devour these very quickly at the dinner table.  If there were any left-overs, we would fight for them! I […]

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  • Jennifer - 11/17/2011 - 7:00 pm

    My favorite holiday dish is dessert–pumpkin pie!ReplyCancel

  • Julie - 11/17/2011 - 7:14 pm

    My all-time favorite holiday dish is Sweet Potato Pudding and it’s gotta have large marshmallows on top, all nice and toasty from the broiler!ReplyCancel

  • Heather Spooner - 11/17/2011 - 7:23 pm

    My favorite holiday dish is cornbread dressing with giblet gravy. Thanks for the giveaway!
    heatherspooner1981 at gmail dot comReplyCancel

  • amy marantino - 11/17/2011 - 7:28 pm

    my favorite holiday dish is fried cauliflowerReplyCancel

  • Caroline - 11/17/2011 - 7:33 pm

    My all-time favorite dish is green bean casserole!ReplyCancel

  • Mari Power - 11/17/2011 - 7:37 pm

    My favorite holiday dish is my Mom’s homemade cole slaw. So yummy with a left-over turkey sandwich!ReplyCancel

  • Ashley R. - 11/17/2011 - 7:48 pm

    As strange as it sounds I really look forward to the combination of turkey and fresh cranberry sauce. I rarely have that combo any other time of the year and I just love it. I am also a fan of Cranberry pop cake. Cranberries are my friend.ReplyCancel

  • Kathy - 11/17/2011 - 7:59 pm

    Thank you for the dinner recipe I will serve while my family is visiting for Thanksgiving this year!ReplyCancel

  • NaDell - 11/17/2011 - 8:09 pm

    My favorite holiday dish has got to be the turkey. We just don’t eat turkey all that often (although we SHOULD!) and I love it.ReplyCancel

  • Cami P - 11/17/2011 - 8:12 pm

    I love berry pie!ReplyCancel

  • Barb - 11/17/2011 - 8:28 pm

    I make this same side dish but it’s called Cheesy Hashbrown Potatoes using O’Brien hash browns. Truly a family Holiday favorite, another one being scalloped corn which is always made at Thanksgiving and Christmas.ReplyCancel

  • Tessa Iszler - 11/17/2011 - 8:31 pm

    My favorite holiday dish is the crab stuffed mushrooms we always make for Christas Eve. Yum!ReplyCancel

  • Mary - 11/17/2011 - 8:32 pm

    My favorite holiday dish is cranberry apple relish!! so good.ReplyCancel

  • Brandi - 11/17/2011 - 8:44 pm

    How do you choose just one when you have the most amazing cook for a mother! I love everything about coming “Home for the Holidays.” From plain ole’ pie crust pieces, to flaky buttery rolls! Nobody makes Thanksgiving dinner quite like you!ReplyCancel

  • Katie - 11/17/2011 - 8:45 pm

    I love good old green bean casserole!ReplyCancel

  • Teresa H - 11/17/2011 - 8:53 pm

    Once a year I make chocolate pecan pie. Pretty easy to make and heaven.ReplyCancel

  • Heather - 11/17/2011 - 8:54 pm

    In all my 16 years of being married, I’ve never roasted a turkey! Not once! Maybe winning this roaster from Macy’s would change that! My favorite holiday recipe that has become a staple on our table is Coca Cola Jello Salad! Besides the obvious Coke and Jello, there is cream cheese, pecans, and cherries! So yummy!ReplyCancel

  • Christina - 11/17/2011 - 9:09 pm

    My favorite is green bean casserole. yummo!ReplyCancel

  • Linda Gerrald - 11/17/2011 - 9:14 pm

    I love everything about Thanksgiving, so it is hard to pick just one favorite recipe! If I had to pick, I guess it would be the candied sweet potatoes. My husband doesn’t eat sweet potatoes, so Thanksgiving is about the only time I make them and I love them!ReplyCancel

  • Ken G. - 11/17/2011 - 9:21 pm

    Nothing beat my wife’s macaroni and cheese. Not usually considered a holiday dish, but if you have hers more than a couple times a year our arteries would quickly close.ReplyCancel

  • Janelle Belka - 11/17/2011 - 9:24 pm

    My favorite holiday dish is creamy peas and carrots. It’s a recipe that my great grandmother used to make and I look forward to them every year.ReplyCancel

  • KJ - 11/17/2011 - 9:25 pm

    Seriously, you are the most amazing cook ever! I want an invite to Thanksgiving dinner at your house! Make me a yummy pumpkin pie!ReplyCancel

  • Lauren - 11/17/2011 - 9:45 pm

    Brussel sprouts!ReplyCancel

  • Lindsay - 11/17/2011 - 10:08 pm

    Do I have to pick just one? I would have to say the winner is pumpkin pie…I’m a total sweets girl. But really…I LOVE it all! 🙂ReplyCancel

  • Cara sullenger - 11/17/2011 - 10:14 pm

    My favorite holiday recipe is either sweet potato casserole with marshmallows melted on top or raspberry jello saladReplyCancel

  • Nashina Jagielski - 11/17/2011 - 10:29 pm

    My favorite all time dish would be the candied sweet potatoes. I also love our cheesy sweet-corn souffle and ham that just melts in your mouth! I really like chiffon pies too, they are sky high and super creamy! (I want to win this baking dish so I can try my hand at turkey! Yummy!)Thanks for the chance!ReplyCancel

  • Halley Park - 11/17/2011 - 11:33 pm

    My favorite holiday dish is a Homemade roll dippend in the homemade gravy and homemade mashed potatoes.
    And you cant get enough desserts during the holidays what would it be without the different diesserts!!ReplyCancel

  • Barb - 11/18/2011 - 12:13 am

    My favorite holiday dish is my mom’s potatoes and gravy! My mom makes the best gravy! There are always second helpings of those!ReplyCancel

  • Carrie - 11/18/2011 - 12:42 am

    LOVE my mom’s homemade apple pie!ReplyCancel

  • Shelly - 11/18/2011 - 1:47 am

    My favorite is my Grandma’s pumpkin bread.ReplyCancel

  • Martha - 11/18/2011 - 3:39 am

    Sweet potato casserole with pecan topping and fresh collard greens. I could keep going because we have a large family gathering and there are so many dishes from which to choose just one makes it hard! :0)ReplyCancel

  • Candice H. - 11/18/2011 - 4:48 am

    my favorite holiday dish is by far homemade mashed potatoes, though definitely going to give these a try! they look delicious! The one thing about my family is there are no odd or unique dishes around the holidays. Its purely classic dishes.ReplyCancel

  • CHERYL MILLER - 11/18/2011 - 5:10 am

    my fav holiday dish has to be the oyster dressing my mother in law makes and homemade chicken and noodles from my hubby is a close second! thanks for the chance to win!ReplyCancel

  • Sarilyn - 11/18/2011 - 5:49 am

    My favorite Thanksgiving dish is cornbread dressing with giblet gravy. Yum!ReplyCancel

  • Tammy - 11/18/2011 - 6:30 am

    My favorite holiday dish is…cranberries and kielbasa! So yummy!!! Awesome site!!ReplyCancel

  • Jenny - 11/18/2011 - 6:32 am

    My favorite dish is a corn casserole family recipe with corn, onions, green beans and of course, butter. So delish! And can’t forget the pumpkin pie dessert!ReplyCancel

  • Lisa Evanoff - 11/18/2011 - 6:42 am

    My favorite holiday dish is sausage stuffing….it is just a childhood memory that I continue to this day, so comforting!ReplyCancel

  • Jessen - 11/18/2011 - 6:57 am

    I can’t resist the Stuffing!!! YummieReplyCancel

  • Jenny - 11/18/2011 - 7:31 am

    My favorite holiday dish is a pomegranate fruit salad my aunt makes every year!ReplyCancel

  • Jenni R - 11/18/2011 - 7:34 am

    Green bean casserole!ReplyCancel

  • Jodi - 11/18/2011 - 8:03 am

    Stuffing. I looooove stuffing!!!ReplyCancel

  • MARY-WALKER HALL - 11/18/2011 - 8:05 am

    My favorite holiday dish is a simple one…mashed potatoes. My mom didn’t make them very much when I was little but I knew we would always have them on Thanksgiving. There is nothing better than homemade mashed potatoes with black eyed peas on the side. Forgot the turkey…give me the sides.ReplyCancel

  • Ginger - 11/18/2011 - 8:42 am

    Cornbread dressing made without celery!ReplyCancel

  • Marsha - 11/18/2011 - 8:46 am

    Dressing, I just love dressing! And, having the sweet tooth that I have, I definitely will take a slice of pie, anytime!ReplyCancel

  • Lee - 11/18/2011 - 8:59 am

    My moms stuffing and gravy!ReplyCancel

  • Colleen - 11/18/2011 - 9:03 am

    My favorite is the homemade stuffing with gravy. Fantastic!ReplyCancel

  • Eliza C. - 11/18/2011 - 9:12 am

    I love all dishes served on Thanksgiving. But if i HAD to pick one… It would maybe have to be the Mash Potatoes. They are yummy and creamy and definately COMFORT FOOD!ReplyCancel

  • Siri - 11/18/2011 - 9:25 am

    My favorite dish is mashed potatoes with gravy. YUM!ReplyCancel

  • Margaret - 11/18/2011 - 9:55 am

    What a beautiful dish! I hope you make this for Thanksgiving. My favorite part of the meal is the green bean casserole! The vegetables are part of the 5 a day program, right? 🙂ReplyCancel

  • Laura - 11/18/2011 - 10:06 am

    My family was recently introduced to sausage stuffing and it is definitely my favorite. Going to be a staple on our table for years to come.ReplyCancel

  • Cindy B. - 11/18/2011 - 10:07 am

    My favorite is Bourbon-Glazed Sweet Potatoes.ReplyCancel

  • Sydney S - 11/18/2011 - 10:20 am

    My favorite dish is my mother-in-laws stuffing….I don’t know what that woman puts in there but it’s pure heaven. And no matter how many times I try to do it, it never tastes the same.ReplyCancel

  • jessica p - 11/18/2011 - 10:23 am

    My favorite Thanksgiving is whipped sweet potatoes…it is a mouthful of deliciousness!ReplyCancel

  • L Dice - 11/18/2011 - 10:35 am

    My favorite dish depends on which house I am at. . at my In-Law’s Thanksgiving dinner my Mother in law makes the best broccoli cheese casserole, My mom makes the best sweet potato casserole with the marshmallows on top oh and my grandmother’s cranberry salad is good but so is my grandmother in law’s.ReplyCancel

  • dani s - 11/18/2011 - 11:02 am

    My all time favorite dish has always been the stuffing! Love it-I’m a bread and potato hound, so this recipe you featured looks delish!!ReplyCancel

  • Shanna - 11/18/2011 - 11:20 am

    My favorite is stuffing with gravy… it is the only day of the year I have it, so I enjoy it while I can! 🙂ReplyCancel

  • Juli - 11/18/2011 - 11:21 am

    My favorite holiday food old fashioned mashed potatoes and gravy! I know we have them all year, but they just seem better on Holidays.ReplyCancel

  • Kate - 11/18/2011 - 11:41 am

    My favorite holiday dish is simply the mashed potatoes and gravy and stuffing. They kind of get smushed together on my plate- so it’s like one dish. And delicious.ReplyCancel

  • Cynthia - 11/18/2011 - 12:04 pm

    Two of our favorites are: Cheesy Potato Casserole and Creamed Corn. Oh, I can taste them already!ReplyCancel

  • Ginny Smith - 11/18/2011 - 12:24 pm

    I adore Thanksgiving and all that it represents! My favorite dish has got to be my recipe for my Sweet German Chocolate Pecan Nut Pie with hand whipped cream!
    Sinfully rich but oh sooooo good! 🙂ReplyCancel

  • Julie J - 11/18/2011 - 12:54 pm

    My all time favorite Thanksgiving dish is the dressing/stuffing. My Dad would get up real early on Thanksgiving morning and make his famous dressing to stuff inside the bird. It was delicious as a kid and still is as an adult!ReplyCancel

  • jessica w. - 11/18/2011 - 1:24 pm

    My all time favorite recipe is cranberry fluff!!!!!ReplyCancel

  • jessica w. - 11/18/2011 - 1:25 pm

    I submitted a recipe and like them on facebookReplyCancel

  • Mary P - 11/18/2011 - 1:39 pm

    I love the taste of stuffing and cranberry sauce. It’s the whole tart, sweet, savory thing going on all in one spoonful.ReplyCancel

  • Sabrina - 11/18/2011 - 4:15 pm

    My favorite is definitely the pumpkin pie!ReplyCancel

  • Claire @ Claire K Creations - 11/18/2011 - 5:54 pm

    Oh wow. These look amazing. I love that you cut them into french fries instead of slices like regular potato bake.ReplyCancel

  • Katrina @ Warm Vanilla Sugar - 11/18/2011 - 6:52 pm

    This is such a yummy looking recipe. Love this! My favorite holiday recipe is stuffing!ReplyCancel

  • paula - 11/18/2011 - 7:36 pm

    My favorite dish is the stuffingReplyCancel

  • Kristin T - 11/18/2011 - 7:51 pm

    Turkey and Gravy!ReplyCancel

  • Sandi - 11/18/2011 - 8:40 pm

    I love the meal as a whole. Everything compliments each other so well! Nothing quite like it…Ahhhh.ReplyCancel

  • lana lu - 11/18/2011 - 9:03 pm

    My favorite holiday dish is my mom’s roast duck!ReplyCancel

  • Diana S - 11/18/2011 - 10:07 pm

    My absolute favorite dish is my mom’s stuffing. It is so YUMMY!ReplyCancel

  • Camille - 11/18/2011 - 10:53 pm

    Pick just one? Is that even possible? Dressing. Or cheesy potatoes. Or pretzel salad. Mmmmm.ReplyCancel

  • Whitney - 11/19/2011 - 11:30 am

    My favorite holiday dish is anything with gravy on it lol!ReplyCancel

  • crystal bergman - 11/19/2011 - 1:14 pm

    My favorite holiday dish isn’t a dish it is rolls. My grandma and then my mom and now I make lemon poppy seed rolls. They are the yummiest and make great turkey sandwiches later!ReplyCancel

  • Kimberly - 11/19/2011 - 2:59 pm

    This isn’t too hard to decide. I change recipes almost yearly for everything except the rolls, and my mom’s cranberry salad. If I had to choose one, it would be cranberry salad. (rolls can really go for any meal right?)ReplyCancel

  • Suzette - 11/19/2011 - 7:14 pm

    Fudge. It’s all about the fudge.ReplyCancel

  • Katie M - 11/19/2011 - 8:52 pm

    My all-time favorite holiday dish is Cranberry White-Chocolate French Toast! mmmmm….can’t wait to make it this year!ReplyCancel

  • Natalie - 11/19/2011 - 9:42 pm

    My favorite holiday dish is pecan pie. Especially great with vanilla ice cream 🙂ReplyCancel

  • Cassie Erickson - 11/20/2011 - 11:02 am

    Frozen Mocha Cheesecake!!! Yummy!ReplyCancel

  • Sarah O. - 11/20/2011 - 11:03 am

    My favorite holiday dish is my grandma’s mashed potatoes. :]ReplyCancel

  • Piper - 11/20/2011 - 1:13 pm

    You beat me to the punch. MY favorite dish is the cheesy scalloped potatoes that accompany the roast beastie for Christmas. Another favorite is the tomato pudding….a green vegetable or two, a small salad, hot rolls, au jus and horseradish sauce.ReplyCancel

  • Lynne - 11/20/2011 - 5:52 pm

    My family doesn’t think it’s Thanksgiving if I don’t have our favorite Orange salad!ReplyCancel

  • Charlette - 11/20/2011 - 7:00 pm

    This is a hands down fav! On Christmas day the entire family will be together and each and everyone of us wait for my sister to bring out the two very large antipastos. We all eat so much of it that we don’t really care about dinner. It’s been going on for believe it or not thirty years! TFSReplyCancel

  • Lisa C - 11/21/2011 - 6:36 am

    My favorite Thanksgiving dish is Corn Souffle.ReplyCancel

  • Vicki Hoiten - 11/21/2011 - 11:51 am

    My favorite holiday family recipe is for our family’s baked shrimp…it has a ton of butter and artery-clogging for sure, but its only made once a year!ReplyCancel

    • Jonna - 11/21/2011 - 12:24 pm

      Hi Amber,

      Yes…I’ve done that as well. When I use whole chicken breasts, I like to flour and season the breast and brown it well on both sides.
      Lay them in your baking dish, sprinkle pieces of broccoli in, and pour the sauce over all.
      JonnaReplyCancel

  • Desirae M - 11/21/2011 - 3:41 pm

    My favorite holiday dish is cracker cranberry dish, sounds strange I know. I was introduced to it when I married my husband, and it delish! Crackers, jellied cranberry sauce and whipped cream, all layered in a glass bowl. I totally love it, and now have to bring it to all of the holidays with my family b/c they all love it too!ReplyCancel

  • Cicley - 11/21/2011 - 11:17 pm

    my favorite holiday dish is green bean casserole! I wasn’t to keen on it to a few years ago, but now I love it. I love this time of year cause I know it’s going to be on the table.ReplyCancel

  • Rosa - 11/22/2011 - 6:26 pm

    Pumpkin Pie is the best Thanksgiving dish!ReplyCancel

  • Nicole - 11/25/2011 - 7:43 pm

    Have these in the oven now!! So excited I got a new fancy mandolin for my birthday! I used it for the potatoes…. Love your recipies, thank you!ReplyCancel

  • Christal - 12/05/2011 - 6:09 pm

    I just made this for dinner with pork chops,it was very good.I am new to your site but I am loving everything I have made so far.Thanks for sharing!ReplyCancel

  • Andrea A. - 12/05/2011 - 8:29 pm

    I have been looking at this recipe for a while and tonight, since I took a break from baking cookies, I thought I’d try it.
    Delicious is not even the word. These are my new FAVORITE potatoes!!!! Great recipe, have shared it with all my friends with a link to this blog!ReplyCancel

  • Maximilian Brand - 12/07/2011 - 10:25 am

    I really loved my Mom’s scalloped potatoes, I could make a meal of just those alone.

    I’m going to try to convince my wife to make the Creamy Cheesy Potatoes because they sound to be delicious.ReplyCancel

  • Katie - 12/18/2011 - 1:53 pm

    My favorite holiday dish is my mom’s homemade stuffing – it’s perfectly moist (without being soggy, ew) and full of raisins. It’s literally the only thing I like raisins in. So delicious!ReplyCancel

  • Amy Harrell - 03/26/2012 - 5:59 pm

    These potatoes look soooo good I know what I’m having for dinner tonight!!!ReplyCancel

  • Dottie Wyatt - 04/13/2012 - 2:08 pm

    Loving all your recipes that you share!…….cannot wait to try these Creamy Cheesey Potatoes! Thank You so much again for sharing!ReplyCancel

  • Cindy - 10/02/2012 - 3:11 pm

    What is the brand name of the slicer you used for this recipe? We had one when I was growing up, and I so loved it. Yes, it does cut fingers, I learned that at least twice, but I wpuld love to own another one or two. They are amazing!!ReplyCancel

    • Get Off Your Butt and BAKE! - 10/02/2012 - 4:46 pm

      Hi Cindy,

      If you go to my menu bar, and click on the Products I Love link…you will see it under Kitchen gadgets & tools.
      I love mine too! I really couldn’t live without it!
      JonnaReplyCancel

  • Melanie - 11/12/2012 - 7:45 am

    Does the cream curdle or does it end up ok after an hour?ReplyCancel

  • Loreal - 11/18/2012 - 9:08 pm

    I love this simple and tasty recipe! I leave the potatoes, sliced instead of making french fries (just my preference). Served with pork chops and steamed broccoli. It was a hit!ReplyCancel

  • aidee - 11/24/2012 - 5:51 pm

    I made these for a family gathering, and they were so popular I was asked to make 3 for our next dinner. It would take too long to make 3 individual dishes, so can I just double everything to make a bigger dish? If so, should I change the temperature?ReplyCancel

    • Get Off Your Butt and BAKE! - 11/25/2012 - 3:57 pm

      Hi Aidee,

      The recipe posted makes a 9×13 pan of potatoes, so to double it, you would need a very large pan!
      I’ve doubled the recipe several times, but have a super large glass pyrex pan.
      The cooking temperature stays the same, but you most likely will have to cook the pan of potatoes longer,
      so allow for at least 1 1/2 hours to 1 hour 45 minutes baking time.

      JonnaReplyCancel

  • Katy - 03/14/2013 - 9:49 pm

    I made this the other night for dinner and added some diced ham. My husband and I enjoyed this so much we both ate it for breakfast the next 2 days! Thanks for the yummy recipe!ReplyCancel

  • Angie - 04/22/2013 - 6:08 pm

    These are fabulous! I used my Veg-O-Matic on the julienne setting to get matchstick size potatoes. My 12 year old son really likes monterey jack cheese, so I used a colby/monterey jack combo and added a little parmesan, too, and moved the pan to the low rack for the last 20 minutes to get the crispy bottom. He’s working on eating the whole pan!ReplyCancel

  • Jennifer A - 07/02/2013 - 11:11 am

    I’m looking forward to making this for 4th of July! Could you clarify the “1 pint whipping cream- 2 cups”? I’m not sure if that means 1 pint less 2 cups or 1 pint/2 cups (as in interchangable).

    Thanks!ReplyCancel

    • Get Off Your Butt and BAKE - 07/02/2013 - 5:37 pm

      Hi Jennifer,

      one pint is 2 cups, so use at least 2 cups of cream for a 9×13 pan of potatoes.
      If you use much more, it tends to boil over!

      JonnaReplyCancel

  • Wendy - 03/22/2014 - 9:41 pm

    Hi Jonna, I’ve been following your blog for a while and I love your recipes. Would it work to bake this longer and slower like for about three hours? I’d like to try it for Sunday lunch and I don’t have time bake on my oven. ThanksReplyCancel

    • Get Off Your Butt and BAKE - 03/24/2014 - 6:23 pm

      Hi Wendy,

      It’s the high temperature, that makes the cream get thick, and the potatoes get brown.
      I set the timer on my oven when I make these on Sunday. Hopefully that could be a possibility that would work for you as well.
      I’ve really never tried a slower baking time, it would probably work. To get that yummy browned bottom though, you must raise the temp and lower
      the rack for at least 20 to 30 minutes during the end.

      Hope this helps a bit,
      JonnaReplyCancel

  • Paula - 11/09/2014 - 5:11 pm

    Can you substitute frozen ore ida shoestring French fries????ReplyCancel

    • Get Off Your Butt and BAKE - 11/11/2014 - 4:12 pm

      Hi Paula,

      Some say that they have used frozen fries with success. I’ve never tried, so I really can’t say.
      Good luck, and let us know.

      JonnaReplyCancel

  • Josette - 11/16/2014 - 11:45 am

    I’m going make your Creamy cheesy potatoes for thanksgiving, they look so good I cant wait to try them. I LOVED your Crescent rolls recipe!!!! They are to die for. 🙂ReplyCancel

  • Laura - 02/06/2015 - 7:15 pm

    I don’t know about replacing this dish with frozen french fries, but I have used frozen hash brown potatoes, both plain, and O’Brien…. YUM!!! Also, I used the frozen hash browns for other potatoe recipes too!!! Its so good, especially when you are in a hurry and have no time to be cutting potatoes, or don’t have any potatoes on hand!!ReplyCancel

  • Cynthia - 12/15/2015 - 4:02 pm

    Just leaving some love! — I have made this recipe multiple times in place of the standard “funeral potatoes recipe” and find these to be so much more amazing, and SIMPLE! What’s not to love about that? Thank you so much for sharing your family’s favorites.ReplyCancel

Are you ready to heat up the kitchen? I am. Ready  . . . Set . . . Go! These delicious rolls are my favorite, but below is a list of our family favorites for the big feast.  If you need any help, or you’re looking for certain recipes just ask. You can either leave […]

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  • Barb - 11/15/2011 - 10:42 pm

    I used your crescent roll recipe last year and it was so delicious, everyone raved about how good they were! I will be making them again this year, along with other recipes from your blog! Thank you so much for sharing, they are wonderful!ReplyCancel

  • Tabitha - 11/15/2011 - 11:45 pm

    These look so delish.ReplyCancel

  • Katrina @ Warm Vanilla Sugar - 11/16/2011 - 5:48 am

    Holy pies! Your dessert menu in unreal. Love it!ReplyCancel

  • Barbara @ Barbara Bakes - 11/16/2011 - 6:05 am

    What a fabulous Thanksgiving you’ll be having! I want to come eat at your house.ReplyCancel

  • Hailey - 11/16/2011 - 10:32 am

    Thank you for sharing such wonderful recipes! I had made several of these delicious eats and have loved them all! I’m THANKFUL for you and your fabulous blog! Happy Thanksgiving!ReplyCancel

  • the wicked noodle - 11/17/2011 - 6:22 am

    This looks like something I definitely must try! Thanks for sharing!ReplyCancel

  • mkll - 11/09/2012 - 6:35 pm

    just wondering about your stuffing recipe it states that 16 cups of dry bread cubes is needed… is it really 16 cups or 16 oz.?ReplyCancel

Description:  Sweet gooey glazed rolls that are dangerous, tempting and lusciously good. Directions:  Let cool slightly, then grab one for yourself before they’re all gone! Run into your kitchen and we’ll make them together . . . hurry.  You will need:  At least 12 Dinner rolls –  thawed but still cold, melted butter, corn syrup, […]

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  • Sam - 01/22/2012 - 8:41 am

    Can you tell me how you make the vanilla glaze? I looked above several times, but couldn’t find it, but it is early in the morning and maybe I’m missing it. These look delicious!ReplyCancel

    • Jonna - 01/23/2012 - 11:48 am

      Hi Sam,
      I added the glaze recipe to the post as well.

      Vanilla Glaze
      Note: I doubled this.

      1 cup powdered sugar
      1 tablespoon butter, melted
      1-2 tablespoons milk
      1/2 teaspoon vanilla
      Mix all ingredients together until the icing is nice & smooth.
      You can also substitute fresh lemon juice or Orange juice for the milk is desired.

      Hope this helps,
      jonnaReplyCancel

  • Amy Copeland - 01/25/2012 - 5:44 am

    How much corn syrup did you use?ReplyCancel

    • Jonna - 01/25/2012 - 8:22 am

      Hi Amy,
      I included the recipe below the post. It was originally posted over at the
      Rhodes Website.
      jonnaReplyCancel

  • Hanna - 01/28/2012 - 4:45 pm

    i’m SO glad you like these! my mom is the creator of all of their recipes and is the one who has made their recipe books. these are delicious, something i grew up eating.ReplyCancel

  • kaitlin - 07/29/2012 - 8:24 pm

    where can i buy rhodes rolls and do you need to use rhodes rolls in this recipe?ReplyCancel

    • Jonna - 08/01/2012 - 6:45 pm

      HI KAITLIN,
      I find them in the frozen area of grocery stores. This is a bag of little balls of frozen bread dough.
      JonnaReplyCancel

  • Michelle May - 09/06/2012 - 5:50 pm

    Two quick questions:
    1) About how long do the rolls take to “double in size?”
    2) When they are covered in plastic to “double” are the rolls left on the countertop at this time or stored in the refrigerator?ReplyCancel

    • Jonna - 09/06/2012 - 8:36 pm

      Hi Michelle,

      To double in size, it really depends on the temperature of your house. Don’t rise in the refrigerator, or it will take
      too long. I just cover loosely and put them near a warm window. If you are in a huge hurry, you can also turn your oven on to the lowest
      temp. My oven is 170 degrees. Preheat the oven, then TURN THE OVEN OFF! Then….lay a clean kitchen towel across the rack in your turned off oven. Set the rolls in the center of the oven to rise. Crack the oven door just slightly. Let them raise tip double. Make sure though that you take the rolls and the kitchen towel OUT of the oven before you heat the oven to the proper baking temperature!

      Hope this helps,
      JonnaReplyCancel

  • liza - 03/07/2013 - 1:48 pm

    Hello, I have been wanting to make the mini monkey bread for some time. However, I can’t find the Rhodes Bread in Los Angeles area. Do you have a picture of what the bag looks like? I also don’t know which one it is on their website. Also, is there a way you can make this without the corn syrup?ReplyCancel

    • Get Off Your Butt and BAKE - 03/08/2013 - 12:10 pm

      Hi Liza,

      You can google Rhodes rolls, and you will be able to see what their packaging looks like. In a city as large as Log Angeles that is hard to believe!
      Possibly another brand of frozen bread is available…or just make your own bread dough. These little frozen balls of dough are just really convenient!
      You probably could omit the corn syrup Liza. They might not be quite as gooey, but it would probably work fine.
      JonnaReplyCancel

Tonight’s dinner was good. It was better than good . . . it was delicious. It tastes like a fancy schmancy restaurant kind of dinner!  I incorporated the sauce for my Favorite Pasta dish and simply poured it over Browned Chicken Breasts.  An hour in the oven (covered with foil) and you have a meal […]

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  • Christina @ This Woman Cooks! - 11/03/2011 - 2:38 pm

    This sounds amazing. I love adding sauces to chicken. I can definitely see myself making this a variety of different ways!ReplyCancel

  • Erin @ Dinners, Dishes and Desserts - 11/03/2011 - 2:41 pm

    This looks absolutely delicious! So full of all kinds of deliciousness on one plate!ReplyCancel

  • NaDell - 11/03/2011 - 7:52 pm

    I made this tonight! Chicken and rice was on the menu already, so I just used your recipe. Fabulous! I substituted sour cream for the half and half/heavy cream. I also cut the chicken into smaller pieces so it’d be easier for the kids to eat. It worked well and tasted yummy. I might have to have another serving after the kids go to bed. =)ReplyCancel

  • Chantri Keele - 11/03/2011 - 8:59 pm

    YUM!! This I’d like for sure. Stacey too. I’m going to have to try!ReplyCancel

  • Michle Machala - 11/04/2011 - 5:21 am

    We had this for supper last night served over brown rice. OMG, this was good. I could have eaten the sauce with a spoon. Oh wait, I did! Thanks for sharing this wonderful recipe.

    MichleReplyCancel

  • Ashley - 11/04/2011 - 9:27 am

    This just got added to my dinner list for next week. I can not wait to try it!ReplyCancel

  • SJ - 11/06/2011 - 6:50 am

    Wow! These look really great! Bookmarked to make real soon. I’m always looking for new ways to make chicken!ReplyCancel

  • Erin - 11/07/2011 - 2:42 pm

    Looks fantastic! Bacon makes everything better.ReplyCancel

  • Melissa D - 11/08/2011 - 8:45 pm

    This was delicious!! Very versitile recipe. I added sauted mushrooms to the top of each chicken breast. Great for leftovers too.ReplyCancel

  • Sook - 11/11/2011 - 3:08 pm

    That looks fabulous! Can’t wait to try it!ReplyCancel

  • Vieve - 11/14/2011 - 10:00 pm

    OH my WORD. On the menu for next week. I’m in such a rut and it looks like you are going to pull me out. Added to a board on Pinterest. Just discovered your blog. Looking forward to the recipes,even though I’m more of a savory cook.ReplyCancel

  • Candy - 11/18/2011 - 12:49 pm

    This looks so good! Your blog is lovely, beautiful photos!ReplyCancel

  • Christal - 12/02/2011 - 5:53 pm

    I made this tonight and it was marvelous,the whole family enjoyed it!ReplyCancel

  • Chung-Ah @ Damn Delicious - 12/04/2011 - 2:21 am

    I’m not much of a chicken person but this I have to try! Thanks for sharing 🙂ReplyCancel

  • Delina - 12/06/2011 - 5:24 pm

    OMG I made this today for the 1st time and it is fabulous! I made it early today can’t wait for my husband and the kids to try it. It’s a keeper! Thank you for sharing this recipe!ReplyCancel

  • Alicia - 01/06/2012 - 2:57 pm

    I came across your website last month through pintrest. I immediately made this for dinner and my husband absolutely loved it. Usually I leave the “gourmet” cooking to him but I thought I’d try my hand at it for a change. This dish was simple enough for me to make and turned out great. I now have this website bookmarked for future use.ReplyCancel

  • Logan - 01/12/2012 - 4:42 pm

    Made this for my parents anniversary. I minced half a yellow onion instead of the onion powder. Turned out so good. Soaked up the extra sauce on my plate with ciabatta bread.ReplyCancel

  • Callie - 01/17/2012 - 3:48 pm

    I was wondering how this dish would work out if you made it ahead and stuck it in the fridge or freezer for later use?? The cheese sauce makes me think it would be clumpy. Has anyone tried it? Thanks. I am making it for dinner tonight and can’t wait to try it.ReplyCancel

    • Jonna - 01/17/2012 - 4:02 pm

      Hi Callie,
      I’ve never put this dish in the freezer, however I have made it ahead of time and stuck it in the fridge.
      It’s also warms up great for leftovers as well. When re-heating, don’t microwave it, rather heat it up
      in a 250 degree oven until sauce & chicken are hot. Hope this helps,
      JonnaReplyCancel

  • Jen - 03/22/2012 - 5:59 pm

    Wow! I used to make something close to this (I made mine all in the skillet) YEARS ago and had forgotten all about it….
    Looks delicious! this just may go back into the rotation…. Thanks!ReplyCancel

  • karen - 10/31/2012 - 8:02 am

    Hi Jonna. I love your site and your wonderful approach to food and family. I have a challenge coming up and I wonder if you could give me any advice. I’m part of a dinner club of 12 people. I need a menu that is gluten free and has no vegetables in the main dish other than onions, garlic and maybe mushrooms if they can be picked out – one of the guys doesn’t eat vegetables!
    It would be great if some of it could be prepared ahead so that I can enjoy my guests when they arrive. Anything come to mind?

    Thanks, Jonna. You are the best!ReplyCancel

  • Rebecca - 12/05/2012 - 3:42 am

    Any idea how this would turn out if cooked in the crock pot instead of the oven?ReplyCancel

  • Cindy Harris - 01/21/2014 - 5:07 am

    I live for that sauce! I love it in you pasta dish can’t wait to try it with chicken.ReplyCancel

  • Lissette - 05/02/2014 - 8:16 pm

    OMG….. This was so delicious. Husband loved it so much he already asked for it again.ReplyCancel

  • Lauren - 11/02/2014 - 5:04 pm

    Made this tonight and it was incredible! My fiancé raved over it and he’s usually not very opinionated with recipes, But with his first bite I got a “save that recipe!!!” Thank you!ReplyCancel

Can you believe it’s November? We spent the last few days in sunny and warm Las Vegas. It averaged 80 degrees.  In case you’re interested, we went to the NHRA Races. SPEED and BIG MONEY is the name of that game.  It was a lot of noisy fun! Reality slapped us in the face, when […]

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  • amanda @ fake ginger - 11/01/2011 - 8:31 pm

    Your photos are killer! I’m DYING for banana bread now. I always think of banana bread as being so unphotogenic but omg, I need a piece of that right now.ReplyCancel

  • Katrina @ Warm Vanilla Sugar - 11/02/2011 - 4:55 am

    This bread sounds lovely!ReplyCancel

  • Claire @ Claire K Creations - 11/07/2011 - 8:00 pm

    I was hit with exactly the same smell the other day when I walked through the door. I try a new banana bread every time in the search for the best ever. I’ll have to add this one to my list to try. It looks delicious. Good idea on the toasted walnuts I don’t usually do that first.ReplyCancel

  • Debbie Virgin - 11/08/2011 - 6:48 am

    I am SO excited that I won the COOKBOOK! I LOVE the recipes you always post and have made many of them! Thanks for having such fun drawings! Have a wonderful day! Thank you!ReplyCancel

  • Sam - 11/14/2011 - 1:19 pm

    Looks almost exactly like my Mom’s version! She uses coconut and cherries as well, it makes a wonderful banana bread!ReplyCancel

Doughnuts . . . oh geez. One of those guilty pleasures. Is there anything better than a warm fried doughnut?   . . .   I just don’t think so.  I’ve made cake doughnuts in the oven before and they’re good . . .but they don’t hold a candle to a just fried, glazed doughnut. […]

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  • Claire @ Claire K Creations - 10/27/2011 - 1:16 am

    Oh wow they sure look as good as the fried version. I’d love the little holes from the middle covers in cinnamon and sugar. Yum!ReplyCancel

  • Katrina @ Warm Vanilla Sugar - 10/27/2011 - 5:28 am

    So awesome! I’ve always wanted to make my own donuts 🙂ReplyCancel

  • conniemelancon - 10/27/2011 - 8:44 am

    These look so good!ReplyCancel

  • Yvonne @ TriedandTasty.com - 10/27/2011 - 11:40 pm

    These look YUMMY!!!! I wish I had a warm one right now 🙂ReplyCancel

  • dudut @mytwistedrecipe - 10/28/2011 - 5:24 am

    they look great! a must try!

    thanks for sharing the recipe 🙂

    by the way, I really like reading your posts 🙂ReplyCancel

  • Angie C - 10/29/2011 - 1:30 pm

    I just found you…. and I can tell this is going to be another blog that I have a love/hate relationship with! (Love it, but hate that a) I don’t have time to try all of it or b) I’ll weigh 400 lbs if I do! 🙂 Stop by my little blog for a visit…. I love visitors. 🙂ReplyCancel

  • Leesa Bates - 11/13/2011 - 12:25 pm

    I just made these for breakfast this morning and other than being a little more dense, they were just as tasty as the fried version. I used 1/2 whole wheat flour instead of all white and they were just fine! Thanks for this “healthier” alternative. Although they were just a wee bit more work than having my husband drive to the donut shop…… 🙂 I’m sure my kiddos will be begging me to make these again…… I probably will! Thanks again!ReplyCancel

  • Samantha - 11/17/2011 - 1:41 pm

    I have to say that I have been truly inspired by your blog for sometime now. I have made the no-bake cheesecake countless times and my father has never let any of it go to waste, not even a single crumb of it. He practically licks the plate clean.
    So when I saw these, I knew immediately that I had to make them ASAP. Now, my father has just bought me a new car and I think that a round of these doughnuts would be the perfect thank you for him.
    So in turn, I wanted to say thank you to you. Your blog is much appreciated.
    SamanthaReplyCancel

  • Amanda Peoples - 05/23/2013 - 1:47 pm

    I have been looking for a glazed donut recipe ever since I bought my donut pan! These look delicious! Did you alter the posted recipe to use a donut pan? If so, what were the steps? Thank you!!ReplyCancel

  • divya ella - 10/20/2013 - 3:50 pm

    what do i do if i dont have a doughnut pan?ReplyCancel

Can you feel it? . . . you know that “spook in the air” kinda feeling! If you’re not feeling it, I’m about to help you get your “spook” on. Today I’m going to show you how to fill your home with sizzling snakes called Hallowieners and Creepy Caterpillars. You must stay here for the […]

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  • Christy Boling - 10/19/2011 - 10:15 am

    These look amazing. I am bringing some of these to our Halloween Party!ReplyCancel

  • Marsi Roberts - 10/19/2011 - 10:28 am

    looks delicious and something the kids will love!ReplyCancel

  • Cathy - 10/19/2011 - 12:08 pm

    “Scary cute” Thank you for sharing.ReplyCancel

  • Kara - 10/19/2011 - 1:51 pm

    My favorite cookbook is Mark Bittman’s How to Cook Everything!ReplyCancel

  • NaDell - 10/19/2011 - 2:05 pm

    I left a comment over on their site.
    My favorite recipe book is one that I put together after I typed up all of my mom’s recipe collection 8 years ago and the ones that I had gathered. I printed it up for my siblings about 5 years ago. It has everything we grew up eating.ReplyCancel

  • Katrina @ Warm Vanilla Sugar - 10/20/2011 - 6:18 am

    I left a comment on the rhodes site!ReplyCancel

  • Katrina @ Warm Vanilla Sugar - 10/20/2011 - 6:19 am

    My favorite cookbook is Americas Test Kitchen Best Recipe book! It’s awesome.ReplyCancel

  • Jeanne ODonnell - 10/20/2011 - 6:26 am

    my favorite recipe book is Betty Crocker. I got it for my wedding 30 years ago.ReplyCancel

  • Jeanne ODonnell - 10/20/2011 - 6:27 am

    I voted for you on Babble.ReplyCancel

  • conniemelancon - 10/20/2011 - 7:41 am

    Thanks for the tutorial! My favorite recipe book is one I ordered as a fund raiser from my daughters school years ago~~ can’t remember the name. Just a collection of everyone’s favorite recipes.ReplyCancel

  • conniemelancon - 10/20/2011 - 7:43 am

    I voted for you on Babble.ReplyCancel

  • Christine - 10/20/2011 - 8:20 am

    My favorite recipe books are the collaborations put together in our church. Usually they are great homestyle recipes using ingredients I have on hand.ReplyCancel

  • Christine - 10/20/2011 - 8:22 am

    I “liked” you on Babble.ReplyCancel

  • Carol - 10/20/2011 - 8:39 am

    I just left a comment on the Rhodes website for ya…..these are the cutest creepy crawlers…….and I know my 2 grandsons are gonna have lots of fun making these!

    My favorite cookbook? ohhhhhhhh boy……….with over 500 in my possession that’s a hard one. I would have to say the one I love and reach for most is one that my daughter and I put together for our church-it’s full of tried and true recipes from friends and family-some no longer with us. That makes it even more of a treasure to me.

    Off to VOTE!

    Thanks for the great ideas Jonna,

    CarolReplyCancel

  • Carol - 10/20/2011 - 8:41 am

    Just voted on Babble…….. 🙂ReplyCancel

  • Allison - 10/20/2011 - 9:26 am

    So darn cute! And creepy. lol My favorite cookbook right now is Deceptively Delicious by Jessica Seinfield. I have 2 small ones and getting them to eat all of their veggies can be tough. It’s been great sneeking in purees and them not even knowing it.ReplyCancel

  • Brittany R. - 10/20/2011 - 6:35 pm

    I left a comment on their site 🙂
    AND! These look adorable! I can’t wait to show them off at my family Halloween gathering!ReplyCancel

  • Debbie Virgin - 10/20/2011 - 8:37 pm

    My favorite cook book is your blog! I use it all the time and have really enjoyed the recipes you post!ReplyCancel

  • crystal bergman - 10/20/2011 - 11:54 pm

    I love the snakes. I will be making them tomorrow! My favorite cookbook is Our Best Bites. i never even put it away.ReplyCancel

  • Stephanie G. - 10/21/2011 - 2:10 am

    Seriously, I love your blog! You have amazing recipes and always make it look so easy. I usually shy away from things like this but reading your blog gets me excited and it’s much more fun sharing this with my son too. I don’t have a favorite cookbook, but the one I use the most is ‘Favorite Brand Name Best-Loved Recipes of all time’ It’s full of just the basics.ReplyCancel

  • Maxie Henkin - 10/21/2011 - 4:53 am

    Lovely blog! I am loving it!! Will come back again. I am taking your feeds alsoReplyCancel

  • jessica w. - 10/21/2011 - 6:52 pm

    They have such great ideas with how to use the rolls! I love those frozen rolls!!!!ReplyCancel

  • jessica w. - 10/21/2011 - 6:52 pm

    My favorite cookbook growing up was the old version of better homes and gardens. The newer version have some of the good recipes out of them because they take longer or are harder!ReplyCancel

  • jessica w. - 10/21/2011 - 6:53 pm

    I voted for you on babble too!ReplyCancel

  • Amber K. - 10/21/2011 - 8:16 pm

    Better Homes & Garden has been my favorite cookbook the past couple of years.ReplyCancel

  • Maram - 10/23/2011 - 3:38 am

    I’ve never had a cook book =( xReplyCancel

  • Amy Nicole - 10/23/2011 - 6:30 pm

    My favorite cook book is, “The Best Recipes of Cooks Illustrated”. The recipes always take a lot of time, but are always worth it.ReplyCancel

  • baibre8@yahoo.com - 10/23/2011 - 9:44 pm

    I can’t stop reading all the recipes and don’t know where to start!

    I can’t name just one recipe book as my favorite!ReplyCancel

  • Always Wright - 10/29/2011 - 3:24 pm

    Even though I love many of the new cookbooks, my favorite is an old one that I have had for many years. It’s called How America Eats by Clementine Paddleford.ReplyCancel