The sweetest thing happened to me yesterday. I was strolling down the aisle at Walmart . . . when the cutest girl ever, with her darling little daughter stopped me. She said . . . “Are you the Lady from Get Off Your Butt and BAKE?” I laughed and smiled. “Yes” . . . I said. […]

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  • Julie - 11/18/2010 - 8:49 pm

    These cinnamon crescent rolls look so delicious and beautiful!

    Isn’t that always the case that we run into someone on our worst days?ReplyCancel

  • Steph - 11/19/2010 - 12:27 am

    What a great idea! I often convert half of my roll dough into cinnamon rolls because my small family can’t eat the regular rolls fast enough. I’ve never thought of rolling them the same way. Fun!ReplyCancel

  • Erika - 11/19/2010 - 7:03 am

    I have a hard time believing you ever look as bad as you just described :)You are always so perfectly put together! Thanks for all the great recipes- I am going to be trying a few of your favorite Thanksgiving ones for our first Thanksgiving away from home 🙂ReplyCancel

  • jessica - 11/19/2010 - 8:31 am

    You are my favorite Idaho Celeb!!!ReplyCancel

  • Brandi - 11/19/2010 - 8:45 am

    I only wish your worst day was my best day! Mom you are beautiful and always look stunning. You are a STAR!!! That is so cute, and absolutely darling. I love it. Way to go mom. I am so proud to be your daughter. Can I get your autograph??? Laughing…no really that is so neat. You should be appreciated and noticed you do amazing things on this little blog of yours.

    I am with dad. I could just eat your rolls for dinner. Although I do want to see dads face when that is the only thing you serve up. Especially if you don’t go away!!! That would be hilarious. I will have to try the cinimon ones they look way good. You are always so creative and inventive. I love it, and love you!ReplyCancel

  • brooke Vanausdal - 11/19/2010 - 9:09 am

    I am so drooling over these! The look amazingly delightfulReplyCancel

  • Alicia - 11/19/2010 - 9:24 am

    Since I only just found your blog a few months ago trust me, I’m not at all disappointed if you re-share your recipes that are tried and true.

    I almost swooned when I saw your cinnamon crescents! I make crescents all the time and you know sometimes you’re home late at night and you just want something warm & sweet to eat but you’re too tired to whip something up that would take forever? Well now I’ll just use the instant crescent rolls in the tube and add your cinnamon idea. I know it won’t be a good as your homemake crescents, but they would work in a pinch.

    Congrats on being a celeb…how exciting! You might need a body guard pretty soon 🙂 I would be thrilled to meet you in a store no matter what you looked like myself!ReplyCancel

  • Niki Bagley - 11/19/2010 - 5:38 pm

    Aunt Jonna, you are always looking beautiful! I highly doubt anyone would be disappointed meeting you….ever! I am totally making a couple of batches of your crescent rolls for Thanksgiving…they are simply the best! I hope you have a very Happy Thanksgiving!ReplyCancel

  • Lynn - 11/19/2010 - 8:23 pm

    Sure wish that was ME in Walmart today. I would LOVE to meet you in person someday.

    These rolls look amazing. Can’t wait to try them out and hopefully practice before Christmas. Our Thanksgiving is over up here. ; DReplyCancel

  • Pattyann - 11/19/2010 - 11:16 pm

    I am so trying these this weekend. I am hoping they turn out great so that I have an excuse to make them on Thanksgiving morning. They look totally amazing.ReplyCancel

  • Carol - 11/20/2010 - 3:32 pm

    YUM! I love the looks of both the crescent rolls. Mine should looks so good.

    And um Jonna? I can’t picture you having a bad hair or anything else day. Children call em like they see em you know….you’re a star!

    Happy Thanksgiving! 🙂ReplyCancel

  • Marci - 11/20/2010 - 6:14 pm

    Oh my word, you looked fantastic. You probably thought I was a nutcase, but thanks for taking the time to talk in the middle of Walmart. My husband and I appreciate all of your recipes-HEAVEN! It was so great meeting you, I even hurried and called my hubby right after and had to brag. Thanks again!ReplyCancel

  • Reesh - 11/21/2010 - 12:47 pm

    I found your blog from stumbleupon.com and I am sure glad I did! I just put the first batch of the crescent rolls in the oven and now my whole place smells like freshly baked rolls.
    I normally do not like to bake – but this recipe did get me off my butt to bake! So thanks!

    I have a whole another batch going in the oven in 10 minutes! Can’t wait! ( My husband does not like cinnamon so I used coconut flakes and sugar!)

    🙂

    ThanksReplyCancel

  • Vivian - 11/21/2010 - 2:39 pm

    I just discovered this blog & it’s going on my bookmarks. I LOVE the photos. I always wanted to be a food photographer, a writer, an artist, a baker, a decorator… so many things. Always impressed by people such as yourself who just do it instead of just dreaming it or talking it. Thanks. I found new inspiration with this blog.

    ps I am trying to decide between the brownie pops and the lemon lush as my contribution to this year’s Thanksgiving dinner. yum.ReplyCancel

  • ingrid - 11/21/2010 - 4:17 pm

    Jonna you have a terrific blog and I’m not saying that just because! I have loved every one of your recipes that I have tried and there have been many. Honestly though when I think of you I think of Rhodes dough; orange rolls & garlic knots! OH, YUM! 🙂

    Hope you and your family have a blessed Thanksgiving!
    ~ingridReplyCancel

  • Tauna - 11/21/2010 - 9:42 pm

    Well, I would have shamelessly asked for your autograph.ReplyCancel

  • Krishna Kumar - 11/23/2010 - 4:15 am

    Jonna,
    you have made my otherwise silent stomach go into crazy mode .. Sad thing is if at all i do ever bake those delicious looking rolls , it would be on my own .. my sweet little wife will just roll her eyes .. 🙂
    Don’t stop at least we unfortunates could fill our eyes ..
    And you have a brilliant no nonsense blog .
    Regards
    krishnaReplyCancel

  • Diana B - 11/23/2010 - 6:50 pm

    My inlaws make a VERY similar crescent roll recipe that is to die for….but now that I’ve seen the cinnamon version I think that may be the next thing I try…for that is MUCH easier than traditional cinamon rolls =)

    Oh the yumminess!!!ReplyCancel

  • Niki - 11/24/2010 - 2:03 pm

    My kids are having a sleepover this weekend. This looks perfect to make for their breakfast. Thanks!!!ReplyCancel

  • Cyndy - 11/24/2010 - 10:27 pm

    Um Jonna? i’m with Carol, can’t possibly imagine you looking anything but stellar. Love your blog and the photo’s are AMAZING as are the recipes. Lucky Marci!

    Happy Thanksgiving!ReplyCancel

  • Kim - 12/01/2010 - 9:27 am

    This look so delicious! Maybe it’s just your pictures but I can’t wait to make these! My husband will love them! And thanks for always posting such yummy things and making it look so simple. Makes my life 100 times easier.ReplyCancel

  • Heidie - 09/22/2011 - 4:26 pm

    Would I freeze them right after letting them rise? Do you let them defrost before baking or can they go right into the oven from the freezer?ReplyCancel

    • Jonna - 09/22/2011 - 5:08 pm

      Hi Heidie,
      I always rise them, bake them, brush with melted butter, let cool right on the cookie sheet that I baked them on ….then freeze them.
      Make sure they are cool, then cover with a good layer of Saran wrap, then Heavy Duty foil. Pop them in the freezer.
      When you are ready for them, take out of the freezer……remove the saran wrap, and loosely cover with the foil while thawing.
      Make sure that you remove the saran wrap before you let them thaw.
      You can also re-warm them on a low temperature like 170 to 225 degrees with the foil on top, until they are nice & hot.
      They will be perfect…..just like brand new rolls!
      Hope this helps,
      JonnaReplyCancel

  • Nikki - 11/16/2011 - 12:25 pm

    These look so delicious! Do you think that they would be just as delicious if they where made with whole wheat flour? Would there be any other ingrediants you would need to change to make it with whole wheat?ReplyCancel

    • Jonna - 11/16/2011 - 3:40 pm

      Hi Nikki,

      I’ve never made this particular recipe with wheat flour, but I do believe it would work. You probably won’t need to add as much flour,
      since whole wheat is denser. You could also use part wheat, part white unless your diet calls for all whole wheat. I love whole wheat rolls, and will
      put this to the test someday soon. Just add the whole wheat flour cup by cup until it is the right consistency for rolls. Let us all know!
      JonnaReplyCancel

  • Sarah Northam - 01/04/2012 - 8:09 pm

    great recipes! can’t wait to try some of them. Happy New Year!ReplyCancel

  • Lauri M - 01/18/2012 - 7:26 pm

    LOVE LOVE LOVE your blog….only problem is that I’m getting fat just by reading it!

    I’m going to print off some (who am I kidding, ALL) of your recipes and get baking!ReplyCancel

  • Meagan - 02/26/2012 - 6:43 am

    Had to make these immediately! Wow so yummy!!!! So fast and easy!! 5 stars!ReplyCancel

  • Susan Bewley@Budget Earth - 04/18/2012 - 10:41 am

    I will have to try these. They don’t really seem all that unhealthy either 🙂

    ReplyCancel

This just happens to be one of my favorite desserts. Yes . . . it’s one of those little perks of life, but you can’t make it very often. Why? You’ll have to duct tape yourself to your treadmill! It is perfect for the holidays and I promise you . . . you won’t be trying […]

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  • Shannon Carter - 11/11/2010 - 12:10 pm

    Yummy Yummy Mom! I wish you would have brought that to my house instead of the family in your ward. I love the Chocolate Lush…It’s the best! Keep them coming. Luv Ya Tons!ReplyCancel

  • NaDell - 11/11/2010 - 12:15 pm

    Is the very top layer after the cool whip just nuts and chocolate on the chocolate one? Looks delicious.ReplyCancel

  • Yvonne @ TriedandTasty.com - 11/11/2010 - 12:54 pm

    Oh yeah, this is getting bookmarked for SURE!!! Man, this looks so good – duct taping myself to the treadmill sounds like what I’m going to have to do, I just know when I make this I will have more than I need 🙂ReplyCancel

  • FILIZ - 11/13/2010 - 11:28 am

    HARIKA GORUNUYOR TADI NEFIS OLMALI
    SEVGILERReplyCancel

  • chocolate freckles - 11/14/2010 - 8:17 am

    Looks awesome!!!!!!!!!!! mmmmmmmmmmmm I am carving one with a hot cup of coffee!ReplyCancel

  • Crystal Hunter - 11/14/2010 - 1:21 pm

    This is a favorite in my family! We use banana-flavored pudding, and we call it “heavenly hash.” Just had some on Friday night, in fact!ReplyCancel

  • ingrid - 11/14/2010 - 7:24 pm

    I love this! So easy and I bet so yummy. Despite being somewhat of a lazy baker I think I’d whip my own cream.

    I’ll let you know how it turns out.
    ~ingridReplyCancel

  • Shannon - 11/14/2010 - 8:48 pm

    I too love this dessert, but we never know what to call it. I’ve heard it called barbershop dessert because of the chocolate shavings on top, “Better than Robert Redford dessert” and now your name. No matter what you call it, it is sooooo good. It’s on my top ten list I think. I like your suggestions for variations, though I love chocolate I want to try the berry versions. And the whipped cream would be even better than the cool whip version I’ve had. Thanks for sharing.ReplyCancel

  • Susan - 11/15/2010 - 6:33 pm

    Thank you so much for the delicious recipes. I just found your recipes a month ago. My 13 yr. old daughter and I have had so much fun making your recipes. We made this yesterday and our entire family loved it! My oldest son told me that I am turning into a great cook….I owe you the credit for that. Your recipes are simple, delicious, and the pictures make it so easy to follow. Thanks again!! We will be waiting for the next recipe!!Hugs!ReplyCancel

  • Susan (Bloggin' 'bout Books) - 12/01/2010 - 2:12 pm

    Yum, this is one of my favorites, too. Pistachio is the best, closely followed by chocolate. I haven’t tried the lemon yet, but it sounds delicious!

    So glad to have found your yummy blog. Maija-Liisa recommended it. She’s my husband’s cousin and is a fabulous cook in her own right.

    Can’t wait to see what you come up with next!ReplyCancel

  • lisa - 10/03/2011 - 3:50 pm

    I LOVE THIS!!! This has been my favorite since elementary. I have never known anyone else who had the recipe. Now I know I’ll have to try everything ’cause you’ve got such good tasteReplyCancel

  • Marcia - 02/12/2012 - 8:37 am

    I love these desserts! They remind me of my sweet Momma! I’m going to make the chocolate one for my family soon. Thanks for the recipes!ReplyCancel

  • Lane - 02/19/2012 - 10:26 am

    This is great with coconut also. It’s been years since I had one, but a local restaurant makes these in chocolate, coconut and lemon.ReplyCancel

  • Kristie Garnett - 02/28/2012 - 9:04 am

    I have made a Blueberry pineapple lush before where you add drained crushed pineapple to the cream cheese layer and then top with one can of blueberry pie filling. It is a tasty treat and perfect for spring!ReplyCancel

    • Jonna - 02/28/2012 - 10:26 am

      Hi Dawn,
      That would be fine….thanks for asking.
      JonnaReplyCancel

  • Kimberle Carbin - 05/05/2012 - 10:42 am

    Instead of making 2 separate desserts, I make 1/2 of each kind in a 13X9 dish. Everyone loves to get a piece out of the center cause it has both flavors together! lolReplyCancel

 Pomegranate’s are very good for you! The name pomegranate derives from Middle French, pomme garnete, literally “seeded apple”; it is sometimes referred to as Chinese apple. The pomegranate’s botanical name, Punica Granatum, translates as “Apple with many seeds.” Did you know all that? Now is the perfect time to buy Pomegranate’s in the grocery store […]

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  • Sherry - 11/02/2010 - 5:45 pm

    How cool! I’ve tried pomegranate juice, but I’m really interesting in trying the arils. DelishhhReplyCancel

  • Alicia - 11/03/2010 - 9:19 am

    Yum! I love Pomegranites! I peel them just as you instructed. I love just eating them by the handfuls! But I did try them in pomegranite margaritas on Halloween Day, mmmmmm so good.

    I’m loving this salad tho! It would be perfect for Thanksgiving or the day after with a turkey sandwich. And now that I’m thinking about it, since I love sweet & savory together maybe with some turkey added and some mayo also?ReplyCancel

  • Yvonne @ TriedandTasty.com - 11/03/2010 - 11:07 pm

    Ooh, this looks good! I just barely had pomegranates for the first time within the last 6 months or so – I really like them – I think I would also like this salad 🙂ReplyCancel

  • shelly (cookies and cups) - 11/04/2010 - 6:47 am

    Now this is a salad I can sink my teeth into 🙂ReplyCancel

  • Crystal - 11/04/2010 - 5:17 pm

    I made this last year for Thanksgiving and it was a hit. I plna to make it again! YummyReplyCancel

  • Marieantoinette - 11/05/2010 - 11:50 am

    Yummmy, I want! Your site is great,love it!!!ReplyCancel

  • Jennifer - 11/08/2010 - 1:11 pm

    I like how you used the pomegranate seeds as a garnish. This is one of my favorite salads to make for Thanksgiving dinner.

    Here’s a little tip. I mix just about a tablespoon of mayonnaise in with the cream. It sounds wierd/gross, but it’s not enough to taste it, and it keeps the cream from separating and getting watery.

    I also change it up sometimes with different ingredients…like chopped dates instead of raisins or toasted pecans instead of almonds. Thanks for posting a favorite! I’m new to your blog and I love it!ReplyCancel

  • Ashley - 11/10/2010 - 10:36 am

    Looks good love your blog. Everything looks so yummy
    Check out my food blog at http://thedailysmash101.blogspot.comReplyCancel

  • brooke Vanausdal - 11/15/2010 - 8:47 am

    I made this for a extended family dinner it was a hit with young and old. It was fun peeling the pomegranate. I hate raisins almost left them out but I am glad I put them in. they were great for texture and taste. I will make this again. Thanks for sharingReplyCancel

  • Lisa - 12/02/2010 - 9:06 am

    I made this for my inlaws’s Thanksgiving dinner this year and it was a hit! Now they all want the recipe. Thank you!ReplyCancel

Do you need a cute mummy for Halloween? They are almost too cute to eat! How Does She showed these on Good Things Utah. Did you happen to catch it. They are fast and easy to make for your little Gobblins. You will Need: Oreos, Candy Melts, Sticks and a bit of Dark Chocolate for […]

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  • ingrid - 10/28/2010 - 8:50 pm

    I’ve seen these twice today and they are seriously! But gosh they are waaay too much work for lazy me.
    ~ingridReplyCancel

  • brooke Vanausdal - 10/29/2010 - 6:38 am

    These are so cute! It also gives me an excuse to buy some oreo’s 🙂ReplyCancel

  • Brandi - 10/29/2010 - 8:29 am

    those are so cute! I love all the fun things you have made this halloween. Can’t wait to see you tomorrow. Love youReplyCancel

  • Katrina - 10/29/2010 - 1:33 pm

    LOVE this! Totally making them with the kiddos today. Thanks for a great idea!ReplyCancel

  • Ashley Phillips - 10/29/2010 - 3:56 pm

    So yummy! I used mini chocolate chips for the eyes – made it go a little bit faster! 🙂 I love all these fun halloween treat ideas! Keep up the Good work!ReplyCancel

  • kira - 10/30/2010 - 8:25 am

    I just wanted to tell you thank you for all the cute Halloween ideas! They are so perfect for everything I have neeeded and wanted to do this year. Thank you for sharing your talent. We are making your candy corn cookies this morning while dad is at work! Can’t wait to eat and share them with family and friends.ReplyCancel

  • Chelsea @ Sprinkles of Parsley - 11/02/2010 - 1:38 pm

    Oh my God I love these!!! I was looking for a cute Halloween recipe and couldn’t find anything I liked… if I had seen this, I definitely would have made them! Great recipe!ReplyCancel

I’ve looked high and low for a Candy Corn Cookie Cutter. I scoured every craft store, baking department, grocery store and beyond. I gave up, and made these instead!   Just as soon as I did . . . I found a Candy Corn Cookie Cutter! grrrrr. It’s o.k, they were fun to make. I ran […]

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  • Audrey Crisp - 10/27/2010 - 7:37 pm

    VERY CUTE! I saw these and wanted to make them but had no idea what they were talking about. thanks for the simple directions!ReplyCancel

  • Berta - 10/27/2010 - 10:59 pm

    WHERE oh WHERE do you come up with these ideas?!?!? You BLOW ME AWAY! Those are the CUTEST things I’ve EVER seen! WILL YOU BE “MY” GRANDMA? Love you tons –
    BTW: FABULOUS photo of you!ReplyCancel

  • Megan - 10/28/2010 - 5:59 am

    so so so cute! Love the candy corn shaped ones!ReplyCancel

  • Raquel Landon - 10/28/2010 - 1:11 pm

    those are so cute!!!ReplyCancel

  • SUSAN - 10/28/2010 - 5:35 pm

    How did you get the candy corn ones to hold their shape so well??? Were those with the BC mix or homemade cookie dough? So cute!ReplyCancel

I certainly don’t eat doughnuts very often, but Apple Fritters have been weighing heavily on my mind. As I was rummaging through my stacks of recipes, I came across this Food Network recipe for Banana Beignets. OK . . . Do I make Fritters or Beignets?  There really isn’t much difference. I happened to have […]

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  • Monica H - 10/25/2010 - 11:24 pm

    I think I just saw these on Ingrid’s (3B’s) blog. They look yummy!ReplyCancel

  • ingrid - 10/26/2010 - 6:18 pm

    Hey! I’ve made these! They are a family favorite. The kiddos ask for them every week. I bet they’d like those apple fritters you mentioned, too. 🙂
    ~ingridReplyCancel

  • Brandi - 10/26/2010 - 10:30 pm

    MMMM Those look real yum mom! I could eat a few of those and not feel quilty at all.ReplyCancel

  • Yvonne @ TriedandTasty.com - 11/03/2010 - 11:08 pm

    Oh man, oh man, oh man! These like SO good, I can’t wait to try them!ReplyCancel

  • Chrissy - 10/08/2011 - 10:07 am

    I just found your website and am LOVING it! I have craved beignets ever since returning from New Orleans!ReplyCancel

Is there anything cuter than a mini cupcake? NOPE! The only thing better is eating one, or two or three. It took me a while to convince my kids while growing up, that veggies and cake go quite well together. I think they are finally on board. So . . . what should you do with all […]

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  • Berta - 10/20/2010 - 10:07 pm

    Carrot cake just happens to be MY ABSOLUTE FAVORITE! These will be nice (smaller portions) – so delicious. Can’t wait to try these. I need a little tutoring on the frosting however – I need to get fancy. THANKS FOR SHARING!ReplyCancel

  • Berta - 10/20/2010 - 10:08 pm

    PS. LOVE, LOVE, LOVE the deer shots!!!ReplyCancel

  • fuatgencal - 10/21/2010 - 2:44 am

    Hayırlı günler, ellerinize, emeğinize sağlık. Çok leziz ve iştah açıcı görünüyor.Paylaşım için teşekkürler.

    Saygılarımla.ReplyCancel

  • Krystle Thorn - 10/21/2010 - 9:06 am

    Love your deer pictures but I think I started drooling with the mini cupcakes!ReplyCancel

  • ingrid - 10/22/2010 - 9:59 am

    YAY! Two for one! But which is THE ONE? I made a zucchini cake and next up was a carrot.

    Happy Friday!
    ~ingridReplyCancel

  • chocolate freckles - 10/23/2010 - 8:27 pm

    I love carrot cake!!! It is just one of my faves!ReplyCancel

  • Jillian - 10/24/2010 - 7:10 pm

    those are adorable and look delicious as well!ReplyCancel

  • Anna - 10/26/2010 - 8:04 pm

    Wow, a whole stick of butter! I’ve been searching other recipes to find one with less butter, but all of them call for that much. Have you come across any recipes with less butter? Or would that just ruin the goodness of cream cheese frosting?ReplyCancel

  • Brandi - 10/26/2010 - 10:31 pm

    I just love those cute little garden eaters. Especially that little babe. SO SO CUTE. Great pictures mom.
    I like carrot cake. I have never made it before. I think I will have to give it a try. They look perfect (like everything you make).ReplyCancel

  • Kallie - 09/02/2011 - 10:26 pm

    Love your site! I made the second one, and I just want to make sure that you really use a T. of salt. Something was off, and I can’t figure it out. 🙂 Guess I need a little more practice!ReplyCancel

I would love to give you a “new” recipe everyday, but it’s just not possible. Why? . . . Because, I would never be making our tried and true favorites! My better half could live on this Old Fashioned Beef Stew. He will be very happy tonight. I’m quite serious.  I could serve it every night, and he […]

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I love a good Sugar Cookie. You know . . . the kind that stays soft . . . yet chewy for days. I think I’ve tried hundreds of recipes over the years, but I’ve never tried this recipe until now.  The words Almond Paste jumped off the page of my Taste of Home Magazine, and into my […]

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  • Lisa - 10/18/2010 - 11:17 am

    What absolutely beautiful cookies. They put a smile on my face.ReplyCancel

  • Julie - 10/18/2010 - 7:04 pm

    These cookies are so cute!!!!!!!!! I love sugar cookies. I will be giving this recipe a try.ReplyCancel

  • ingrid - 10/19/2010 - 9:57 pm

    Very cute! I’m not a cookie baker but am tempted to give these a try. The almond paste is calling to me too.

    Btw, YES we loved the caramel apples and no I didn’t have the apples refridgerated.! 🙁 DUH! Next time.
    ~ingridReplyCancel

  • Leticia - 10/21/2010 - 10:22 pm

    HI! I love your blog…Where do you find all of your cute bowls and plates…SUCH as this sugar cookie plate that you put your cookies on , and your beef stew square bowls…I LOVE them…Makes the food look festive..! Thanks so much,
    Leticia
    XOReplyCancel

  • anickH - 09/29/2011 - 5:14 am

    where do you buy almond paste?ReplyCancel

    • Jonna - 09/29/2011 - 6:47 am

      Hi there,

      Almond paste can be found in almost any grocery store. It is usually located on the same aisle as chocolate chips, nuts, etc.
      Hope you can find it!
      JonnaReplyCancel

Some like it hot . . . Some like it cold . . . Some like it in the pot . . . 9 days old! I just prefer mine mild to medium. However, if you like it HOT, just leave the seeds in! My lack of posting lately, has to do with Tomatoes . […]

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  • Camille - 10/14/2010 - 8:56 pm

    WHERE was this post two weeks ago when I couldn’t find anybody with a tried and true salsa recipe?! It looks delicious, and like something I might be able to conquer. This has been my first year canning and I have to say, it’s not as bad as I thought it would be. For now, I’m going to have to round up some more tomatoes and try this out. Thanks for all your posts, by the way.I get a kick out of your blog, and an even bigger kick out of the delicious food I eat when I copy you!ReplyCancel

  • Tami Ottley - 10/14/2010 - 11:02 pm

    I have a GREAT idea… you use your nice kitchen, nice tools, and nice veggies… THEN send it to me in Washington! 🙂
    Thanks for posting these recipes! My husband thanks you!ReplyCancel

  • Brandi - 10/16/2010 - 9:41 pm

    MOM I DO NOT KNOW WHAT HAPPENED…gosh Sorry about that one comment with all the crazyness…don’t post that one! Sorry.ReplyCancel

  • KJ - 10/17/2010 - 9:50 pm

    So, you can just give your salsa to me. Okay?! Cute lightning!!ReplyCancel

  • Marlynn - 10/18/2010 - 12:00 pm

    This was wonderful! First year I’ve put up salsa and this reciepe is just faboulus. Although I believe next time I’ll make it a little hotter and maybe more chunky. My husband loves the salsa too. Love your blog and all your wonderful dishes.ReplyCancel

  • Lisa I - 03/23/2012 - 7:42 pm

    Is this recipe super cilantro-y? I am just not a huge cilantro fan and have had homemade salsa before that goes way overkill. Tell me what you think so I can adapt the recipe if I need to before I try this. I absolutely love your recipes!!ReplyCancel

    • Jonna - 03/24/2012 - 8:39 am

      Hi Lisa,

      You could certainly add less than the recipe calls for. After it simmers a bit, add more if you want.
      This is my Mom in Laws recipe, and I love it!
      JonnaReplyCancel

  • Anisa - 08/10/2012 - 11:28 am

    I just bottled this salsa this morning. It is delicious!!! I will for sure be making this again next summer.ReplyCancel

  • MaryAnn - 08/12/2012 - 4:57 pm

    Does this salsa have a strong vinegar taste….I made one similar to this last year and ended up throwing the whole batch out ……it just had too of a vinegar taste to it….it was also made with cider vinegar….if you could let me know I would love to try this recipeReplyCancel

    • Jonna - 08/13/2012 - 6:45 pm

      Hi MaryAnn,

      I really don’t think so. I’m like you…I don’t love a strong vinegar taste at all. Try it, I think you will like it.
      JonnaReplyCancel

  • Mandy - 08/14/2012 - 8:34 am

    Hello MaryAnn,
    I’m making this yummy salsa recipe with some ladies from church… about how many pints does this batch make? Thank you!ReplyCancel

    • Jonna - 08/16/2012 - 6:47 am

      Hi MaryAnn,

      I believe 12. I hope I remember correctly.
      JonnaReplyCancel

  • Cindy - 08/19/2012 - 7:29 am

    Do you use both Anahiem peppers and Jalapeños in this recipe or just one or the other? My family loves salsa!!!! This recipes sound great.ReplyCancel

  • Bill - 10/24/2012 - 11:30 am

    I’ve been canning salsa for some time and love this recipe. One thing that I did find is that I usually have all the ingredients handy but the hot peppers (which don’t store very well). I’ve been keeping a selection of dried hot peppers on hand which re hydrate while simmering. Great for a quick snack for unexpected guests.
    Keep up the great work cooking and posting!!ReplyCancel

Leftovers. We seem to have a lot of them in this household. Don’t tell anyone, but I do it . . . On Purpose! I make extra, so that another nights meal can be ultra easy. Taco meat makes the most delicious Won-tons.  My family loves them!  See . . .  The 1st night, we had Tacos. If […]

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  • Amy - 10/13/2010 - 8:05 am

    Looks great I have left over taco meat in the fridge right now, I will have to try those tonight.ReplyCancel

  • Katelin - 10/13/2010 - 5:44 pm

    Have you found anything yummy to dip the ham and cheese ones in?ReplyCancel

  • Alicia - 10/14/2010 - 10:08 am

    This sounds really good! I’m going to try them this weekend. My mom and son who both live with me would love these. Myself I try not to eat too much fried food, but I think I could eat one or two or three. . .ReplyCancel

  • Harmony - 10/29/2010 - 2:44 pm

    New visitor here. My stomach is growling! Thanks for practical ideas that look like they will taste great!ReplyCancel

  • Kristii - 10/19/2011 - 9:20 am

    would it be possible to lightly fry these on the stove and then bake them?ReplyCancel

    • Jonna - 10/19/2011 - 10:29 am

      Hi Kristii,

      You could fry them lightly on the stove top in a bit of oil, then bake them, but the wontons fry up very quickly.
      Good luck,
      JonnaReplyCancel

Plums . . . dropping everywhere! What to do, what to do? It is October 10th, and we are still picking plums in our backyard. That is unheard of in Idaho . . . at least I think it is! We really don’t eat very much jam in this house, and I’ve already made lots […]

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  • Brandi - 10/16/2010 - 9:48 pm

    Mom you have been incredible busy. I am so proud of you! I LOVED Grandmas Plum Jelly. It was the best. HOW SAD that no one has that recepie. What I would give to have her back for a day. I would spend the whole day talking to her, and hoping she could teach me everything she knew. I wish that I was closer to you, so I could learn some of these skills from you. I would spend the whole day in the kitchen with you and ABOSLUETLY LOVE EVERY MINUET of it. Someday when I get moved I hope to leanr a lot more from you. Can’t wait to try some of this jam. It looks great, and sounds delicious.ReplyCancel

  • Jaime - 09/02/2011 - 10:46 am

    hi- I was just wondering…I am new to canning…but once you fill the jars, and screw the lid on tight, I don’t see any mention of using a water bath to seal them. Did I miss a step? or is it really that simple with freezer jam? sorry if this is a silly question. Thanks for your help. JaimeReplyCancel

    • Jonna - 09/02/2011 - 1:29 pm

      Hi Jaimie,
      With freezer jam you don’t put them in a water bath.
      You do have to freeze the jam until you need a jar. Once thawed and opened, you must refrigerate.
      It’s really good!
      JonnaReplyCancel

  • Julie - 07/24/2012 - 1:46 pm

    Thanks for sharing your recipe! I’ve never made plum jam before. Got some plums from a neighbor, bought the Certo and realized it didn’t have directions for freezer jam (I have yet to learn to can). My daughters helped me. We’ll try some tomorrow. Perhaps on pancakes! 🙂
    btw, I didn’t have the fruit fresh & my plums never looked very red to begin with, so I’m not worrying about it. The lemon juice should help too.ReplyCancel

  • chelle - 08/10/2013 - 10:42 pm

    hello. excited to try your recipe and am wondering if it’s possible to use less sugar. my plums are very sweet! thanks.ReplyCancel

    • Get Off Your Butt and BAKE - 08/11/2013 - 3:43 pm

      Hi Chelle,

      You could cut out a bit of the sugar, but if often results in a thinner jam.
      I often cut a bit of sugar as well, on plum, raspberry, etc…..but the jam won’t be as thick
      as you might be used to. It will still taste yummy!

      JonnaReplyCancel

  • Anne - 11/24/2013 - 11:43 am

    I was wondering about the wild plums you have. My husband found some wild fruit near Emmett, Idaho today and we are guessing they are wild plums- they have a pit but look like a blueberry. He said the tree was about 8 feet tall and had oval leaves. Could these be the wild plums you use?ReplyCancel

    • Get Off Your Butt and BAKE - 11/30/2013 - 5:48 pm

      Hi Anne,

      I’m sorry I’ve been so slow to respond to your comment. I’ve been out of town (over-seas) for some time now.
      Our plum trees produce plums that are about the size of a golf ball, so I think they might be different from what you have found.
      In fact, the plum freezer jam recipe is called Wild Plum jam, but our plums are probably not considered “wild”
      Oh boy, I would hate to pit those little blueberry sized plums!

      JonnaReplyCancel

  • yvonne - 10/02/2014 - 9:55 am

    I like your idea of using a food processor. Are the skins left on the fruit and processed with the pulp? Thanks!ReplyCancel

  • Jennifer - 06/10/2015 - 11:57 am

    This is a beautiful post! I’m using this recipe to make freezer jam tomorrow.. MY plums are all ripe at once. My question is, do you need to use the fruit fresh? I did not see this ingredient on any on the other freezer jam recipes.. Thanks!

    Jennifer Instagram @a_passage_to_healthReplyCancel

    • Get Off Your Butt and BAKE - 06/12/2015 - 4:51 pm

      Hi Jennifer,

      I really think that the fruit fresh is important. The reason why, is that your jam will stay pretty, and won’t turn brownish.
      It’s worth picking up in the grocery store.

      JonnaReplyCancel

  • Diane scott - 09/20/2016 - 12:34 pm

    Could this jam be made with sugar substitute?ReplyCancel

    • Get Off Your Butt and BAKE - 09/22/2016 - 10:14 am

      Hi Diane,

      I’ve never made this with a sugar substitute.
      I have lessened the amount of sugar but your jam won’t be as thick.
      I’ll look into what you might use.

      Thanks,
      JonnaReplyCancel

  • Melissa - 09/30/2016 - 5:59 pm

    Hi JGOYBAB! I’m excited to use your family recipe soon, as I have a ton of overripe and VERY sweet yellow plums.
    However, since they are so sweet, I’m afraid that 7 cups of sugar will likely result in an “over the top to sweet” sugar coma upon consumption. So I’m thinking I should use half the amount of sugar and was going to use the low sugar pectin. Do you think this would keep the jam from being to thin? Or is it necessary to use the pectin that is said to be specific to making freezer jam? I have both types of pectin, just not sure which one I should use.
    Thank you for any feedback you may have! ????
    MelissaReplyCancel

    • Get Off Your Butt and BAKE - 10/11/2016 - 6:36 pm

      Hi Melissa,

      I’m sorry I’m so slow in responding. Hopefully if you tried this jam it was successful!
      With this particular jam recipe, I’ve only used the Certo. In fact, it’s the only recipe I use
      Certo. I wish I could tell you. My plums are also very ripe and sweet when I make this, but I still follow the
      recipe and it seems to turn out great. I don’t remove any of the skin from the little plums though, and that adds a bit of
      tartness. I just use my food processor and blend the whole plum, skin and all.
      I think it will turn out great for you!

      JonnaReplyCancel

  • Melissa - 10/02/2016 - 12:44 pm

    Hi JGOYBAB! I’m excited to use your family recipe soon, as I have a ton of overripe and VERY sweet yellow plums.
    However, since they are so sweet, I’m afraid that 7 cups of sugar will likely result in an “over the top to sweet” sugar coma upon consumption. So I’m thinking I should use half the amount of sugar and was going to use the low sugar pectin. Do you think this would keep the jam from being to thin? Or is it necessary to use the pectin that is said to be specific to making freezer jam? I have both types of pectin, just not sure which one I should use.
    Thank you for any feedback you may have! ????
    MelissaReplyCancel

Little Miss Muffet sat on a tuffet Eating her curds and whey, Along came a spider, Who sat down beside her And frightened Miss Muffet away.  ~  See what I made yesterday . . .  If one of these critters was hiding in the sheets . . . would you jump out of bed?  The […]

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  • Ashlie - 10/07/2010 - 12:55 pm

    We used to make these, but with licorice legs, I love the chocolate ones more though. I just found this great site with all kinds of fun baking stuff, and edible eyeballs, http://www.bakeitpretty.com/item_339/Candy-Sugar-Eyes.htm, thought you might like it! Thanks for sharing!!ReplyCancel

  • Shannon Carter - 10/07/2010 - 1:03 pm

    Mom…I loved your Whoopie Pie Spider Cookies. They were delicious! I couldn’t eat just one and the Spider ones I couldn’t touch them because they are to cute! I wish I was as creative as you. Keep on bringing the treats down to my house…thats the great thing about living by you- I get to taste everything you make! Love you!ReplyCancel

  • Lisa - 10/07/2010 - 1:11 pm

    These are so great looking. What a creative idea for Halloween.ReplyCancel

  • Sara - 10/07/2010 - 1:17 pm

    THESE LOOK SO YUMMY.ReplyCancel

  • Diana - 10/07/2010 - 4:35 pm

    Amazing cookies!ReplyCancel

  • ingrid - 10/07/2010 - 8:36 pm

    Very cute! I’m making pumpkin whoopie pies this weekend.
    ~ingridReplyCancel

  • Mimi - 10/08/2010 - 2:17 pm

    Way too cute!
    MimiReplyCancel

  • Paula - 10/09/2010 - 3:15 pm

    these are awesome!! I’ll make some for my boyfriend SOON!
    thanks for sharing 🙂ReplyCancel

  • Lesley - 10/17/2010 - 3:12 pm

    For the eyes I used mini chocolate chips! made them really pop out!ReplyCancel

 Don’t you think that fall screams Caramel Apples? I don’t make these often, because I can’t resist eating them. This caramel recipe is a long time family favorite. I promise you . . . Once you make homemade Caramel, you’ll never unwrap a store bought caramel again.  To be honest, I’ve never dipped the bottom of a Caramel Apple in […]

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  • Rosa - 10/04/2010 - 2:10 am

    They are so pretty!

    Cheers,

    RosaReplyCancel

  • Ruth - 10/04/2010 - 7:44 am

    those look so yummy!!!! caramel apples are the best part of fall 😀ReplyCancel

  • ingrid - 10/04/2010 - 11:06 am

    YAY! I can’t tell you how excited I am to see today’s post! I was looking for a homemade caramel apple recipe. 90% of the ones on the web call for unwrapping those dreadful caramel candies. I’ll be making these super soon! Thanks, Jonna!
    ~ingridReplyCancel

  • Miranda - 10/04/2010 - 1:02 pm

    How do I make the carmel popcorn? Do I just pour the carmel on and stir?ReplyCancel

  • Chablis - 10/04/2010 - 3:26 pm

    Yes! I want to make popcorn too, but how much popcorn should I use? I don’t want to end up with too much popcorn and not enough carmel….heaven knows if anything more carmel is better. 🙂ReplyCancel

  • Jonna - 10/04/2010 - 5:09 pm

    For those of you who want to make Caramel Popcorn:
    For a single recipe, you will need approximately:
    6 to 8 quarts of popped popcorn. (4 cups = 1 quart)
    It really depends on how much caramel you like on the popcorn.
    My hubbie prefers much less than I do.
    I put half the popcorn in a large bowl, and pour part of the caramel over….then stir. Add more popcorn & caramel in this manner, so that you get the right ratio for your taste.
    If you have leftover popcorn….just eat it!ReplyCancel

  • Jessica - 10/05/2010 - 12:25 pm

    These were so yummy! Thanks for sharing. Your photo’s are adorable. Such a talented lady.ReplyCancel

  • ingrid - 10/07/2010 - 8:39 pm

    Hi, Jonna! I’m making your caramel apples on Sunday how long do they stay “fresh”?
    Thanks!
    ~ingridReplyCancel

  • ingrid - 10/10/2010 - 1:18 pm

    Hi, again! 🙂

    Okay, so I made 10 apples (all I had) and I have atleast 3 cups of caramel left over. (The caramel tastes insanely good!) My apples aren’t as nicely coated as yours, which is why I have so much caramel left over. I even dipped them all twice. Whaddaya think? I took the caramel off the heat at 231. Should I have cooked it longer (235)do you think? Thanks for sharing, Jonna!
    ~ingridReplyCancel

  • Audrey Crisp - 10/11/2010 - 4:57 pm

    those look awesome!!ReplyCancel

  • Jennifer - 10/15/2010 - 1:29 pm

    LOVED this caramel. A new favorite. Thanks!ReplyCancel

  • lori - 10/31/2010 - 7:18 pm

    Love your bejeweled spiders and those beautiful apples.ReplyCancel

  • amanda - 11/01/2011 - 9:50 am

    Those look amazing! I wish I would have seen this last week. 🙁 I was wondering, where did you get your pumpkin you lined the tissue and put the gooey popcorn in?!?!?!?! 😀ReplyCancel

    • Jonna - 11/01/2011 - 9:53 am

      Hi Amanda,
      I got the copper pumpkins last year at TJ maxx. Love that place!
      JonnaReplyCancel

  • Kay - 10/26/2012 - 7:57 pm

    Be sure to scrub the protective coating off when washing the apples. If you don’t the carmel will not stick!ReplyCancel

My good husband is quite used to me cooking, baking . . . and messing up the kitchen. I believe that I’ve mentioned many, many times that he really doesn’t care for sweets. Ugggg. Yesterday, I made his favorite banana bread again – In his mind, it doesn’t fall in the category of Sweets. Him:  “Have […]

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  • Lynn - 10/01/2010 - 8:55 pm

    Well. I’m now convinced. LOL! Cute conversation. But seriously……I think I will make this tomorrow during conference! yum.ReplyCancel

  • Yvonne @ TriedandTasty.com - 10/02/2010 - 10:19 am

    I’ve made your banana bread a couple of times, and YES it is divine!!! Isn’t it too bad about the husband and the sweets? Mine is the same way 🙁 Oh well, I make the anyway!ReplyCancel

  • Christy - 10/02/2010 - 2:36 pm

    I just made this and it is SO DELICIOUS! I have attempted banana bread many times and not found any recipe turn out this good. I am not a great baker but I’m not giving up!
    Thanks for sharing!

    By the way, I am a new follower to your blog and I love it.ReplyCancel

  • Trisha - 10/05/2010 - 12:47 pm

    Jonna this bread is awesome and so are those banana crumble muffins. Oh my, both are heavenly. Immediately my husband wanted to know where I got the recipe. I told him only on my favorite cooking blog. Thanks, I love this bread!ReplyCancel

  • Katie - 02/03/2011 - 6:52 pm

    I’m an amateur baker (I’m only 17!), and I love baking things to distribute to my friends at school. By far this bread was the favorite! Instead of walnuts though, I swirled in a few tablespoons of nutella. It was a welcome change and added a bit of surprise to a classic banana bread! This is easily the best recipe I’ve tried and I absolutely love it.ReplyCancel

  • Ann Patton - 01/25/2016 - 11:19 am

    Hi, Jonna.

    Am about to make the Little Black Book Banana Bread and want to make sure about the amount of bananas. Recipe calls for “two bananas” but banans come in all sizes and I don’t want to over- or under-measure. I’m wondering if you can give me approximate cups’ amount.

    Oh-Oh: And now, here’s your family’s favorite banana bread posted before Little Black Book recipe, calling for four large bananas. Any idea what that would equate to in cup’s measurements?

    Also do you just mash your bananas always, which leaves them chunky (for me) or do you ever puree’ them? If so, which is your preference?

    Thanks as always.

    Ann Patton

    (I’ll keep telling you: I DO LOVE your blog. Wish we were neighbors so I could maybe get your failures. Or maybe you don’t have failures like I do.)ReplyCancel

    • Get Off Your Butt and BAKE - 01/26/2016 - 12:35 pm

      Hi Ann,

      I’m sorry I’m just now seeing this!
      As a rule of thumb, 3 medium sized bananas mashed up (normal size) = 1 cup. I’ve always felt then, that
      2 bananas make about 2/3 cup of banana pulp. I checked the book, but it just says 2 bananas!
      I wish you were my neighbor too!!!! Yes, I have lots of fails. Just ask my husband. LOL

      Thanks so much,
      JonnaReplyCancel