Dilly Bread

This was one of Grandpa’s favorites, I remember when he adapted it for the bread machine.

Recipe Ingredients:

1 (0.25-ounce) package active dry yeast or 2 1/4 teaspoons active dry yeast
1/4 cup warm water
1 cup cottage cheese
1 tablespoon dried onion flakes
2 teaspoons dillweed
1 large egg, beaten
2 1/4 cups all-purpose or bread flour
1 teaspoon salt
1/4 teaspoon baking soda
2 tablespoons granulated sugar
1 tablespoon butter
1/2 teaspoon salt

Cooking Directions:

  1. Dissolve yeast in warm water.
  2. Heat cottage cheese to lukewarm. Mix together the yeast mixture, the cottage cheese, dried onion flakes, dillweed, and beaten egg. Sift together flour, salt, baking soda, and sugar. Mix gradually into the cottage cheese mixture. Let rise in a warm place, covered, until doubled in size, about 1 hour.
  3. Stir and turn into a loaf pan. Let rise until doubled.
  4. Bake in a preheated oven at 350°F (175°C) for 40 to 50 minutes. Brush with butter and sprinkle with salt.

Makes 1 loaf.


Neiman-Marcus Cookies

Another great one from my Aunt Laura’s Collection, I will be using this with the cookie swap for church this year!


  • 2 Cups butter
  • 1 tsp salt
    2 Cups granulated sugar
  • 1 tsp baking powder
    2 Cups brown sugar
  • 2 tsp baking soda
    4 eggs
  • 24 oz chocolate chips
    2 tsp vanilla
  • 1 8oz Hershey bar, grated
    4 cups flour
  • 4 Cups chopped nuts
    5 cups blended oatmeal*
    *measure oatmeal first blend in blender to a fine powder or flour. (your get oatmeal taste without the larger oats)


Cream butter and both sugars. Add eggs and vanilla. Mix flour, oatmeal, salt, baking powder and baking soda, add to sugar and egg mix. Add chips candy and nuts. Roll into ball and place on cookie sheet, (does not tell how large to make you balls so try different sizes if you want. Bake at 375 for six (6) minutes, leave on cookie sheet a while and the will finish baking, at 6 minutes they seem undone, just adjust your cookie size. Makes about 112 cookies.


Orange Balls

I am posting some family recipes that I lost my copies of so that I never lose them again haha!

Nana’s last holiday with us she thought these were Onion balls because of the shredded coconut!


One (1) cube butter or margarine
Crush one (1) box (12oz) of vanilla wafers
One (1) cup chopped pecans
One (1) box powered sugar (i think it’s about 2 cups)
One (1) can of frozen orange juice


Work into small balls; roll in coconut. Makes about 75-100 depending on the size of your balls. Dough can be frozen.

These are so good Frozen!

Holidays, Recipes

Apple Cinnamon Rolls With Orange Cream Cheese Icing

This is a wonderful tasty recipe that I grew up on, Kevin made the dough for me and was like this looks way sticky, I took one taste of the dough and knew it was right!  As kids these were always waiting for us Christmas morning and they are so tasty!

Dough Ingredients

  • 2 1/2 cups warm water
  • 3/4 C sugar
  • 2 packets fast acting yeast
  • 2/3 C  butter melted
  • 2 eggs
  • 2 Tsp salt
  • 5-6 c flour 


  1. Dissolve yeast in water with sugar
  2. Whisk in melted butter
  3. Whisk in eggs
  4. Stir in Salt & Flour {dough will be sticky & tender) 
  5. Let rest/rise 15 min & stir down with spoon, rrepeat for a total of 5 times

Once our dough is ready you will want to split it in half, the above recipe will make enough for 2 logs of rolls.  Roll out the dough on a floured surface about  1/3 of an inch thick.  Brush it with melted butter and sprinkle on brown sugar and cinnamon.  I also like to add in some chopped apples and walnuts. Roll the dough in to a log and use some threat or floss to cut.  I go 1- 1 1/2 inches thick, Place them in a sprayed 9×13 pan or a round backing dish (pie plate) allow them to rise for 45 minutes then bake at 400 for 20-25 min (Golden Brown).  When you remove them from the oven flip them out and allow them to cool for a bit.




I like to make an Orange Cream Cheese Icing as well!  Simply combine all of the listed ingredients in a bowl with your mixer or in your food processor!

  • 4 ounces of cream cheese (softened
  • 3 Tb butter (softened)
  • 2 Tb orange juice concentrate
  • Zest of 1 orange
  • 2 C powdered sugar
casserole, Recipes

Hash Brown Casserole


Ok so this is one I have grown up on super easy and so yummy pairs great with ham or even add in diced ham!


  • 1 (2 pound) package frozen hash brown potatoes, thawed
  • 1/2 cup melted butter
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 1/2 cup chopped onions
  • 3 1/2 cups shredded Cheddar cheese
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, combine hash browns, 1/2 cup melted butter, cream of chicken soup, sour cream, chopped onion ( you can saute` these if you like),  2 cups Cheddar cheese, salt and pepper. Place mixture in a 3 quart casserole dish.
  3. top with remaining cheese
  4. Bake covered in preheated oven for 40 minutes.

I have also seen toppings such as cornflakes and potato chips used…


Holidays, Recipes, St. Patrick's Day

St. Patrick’s Day Dinner & Link Up

Yay my first official link up!

Ok so I make Corned Beef with Mashed Potatoes every year, the following morning I make hash!  Today I will share my recipe’s for all of this with you with the twists to the recipe that I grew up on!

Corned Beef


  • 2-3 lbs Corned Beef brisket
  • Dark Irish Beer (I use Guiness, those in DFW Price match the 4 pack to $4.99 at Sprouts this week 3/12)
  • 1 yellow or white onion peeled and cut in quarters
  • 1 tablespoon minced garlic (I used the stuff in a jar)
  • Pickling packet that comes with the  brisket
  • 1 head of Cabbage
  • 1/2 cup brown sugar
  • 1/2 cup yellow mustard


  • Place the meat in the crock pot along with the onion, garlic and pickling packet.  Cover it with beer and cook on low 9-11 hours.  ( I have used high and had it done in 8 hours)
  • Remove the meat from the crock pot and place it on a lined baking sheet.
  • Heat the oven to 350 degrees
  •  turn the crock pot  to high place the cabbage in after cutting it in quarters (remember to remove the core)  Cook it till it is tender. should be about 20 minutes.
  • Mix the mustard and brown sugar together, you can microwave it for 30-60 seconds (stir every 30 seconds) to make sure it is well incorporated.  This will make a nice glaze.
  • Cover the brisket with the glaze and bake for 20 minutes.
  • Remove your brisket and allow it to cool for about 10 minutes before slicing it.

Now my mashed potatoes are made with red potatoes with the skin left on, a turnip that I peel and cook with with potatoes along with minced  garlic.  I add sour cream and butter and mash them with a pastry cutter to leave them chunky as that is how Kevin likes them.  I add garlic powder, salt and pepper to taste.

Now this is Kevin’s favorite, the next morning I take the remainder of the meat and make a hash.  I use red potatoes again with the skins on and cut them up add them in a cast iron skillet with butter, garlic, salt pepper I cook this on medium till the potatoes are tender and browned then toss in the meat chopped up till it is heated through!  I like mine with a couple of eggs over easy!

Now please feel free to link up your St. Patrick’s Day recipe, craft or family tradition!  Just make sure its related to St. Patrick’s Day!  Be sure to use this button to let everyone know where to find other great ideas for St. Patrick’s Day!



David's Mommy
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Aimee Chicken

So I have this amazing friend who keeps telling me about this amazing chicken recipe that her family gobbles up and is simple to make… Well last night she wrote it up for us!  Thanks Heather!  (And it is healthy!)


  •  1lb Thawed boneless skinless chicken
  • 1 can drained green beans
  • 4 peeled and sliced small potatoes
  • 1 dry Italian dressing envelope


Directions: Arrange in one pan, sprinkle with dry Italian dressing. (DO NOT ADD WATER).   Cover and  Cook at 350 for an hour.


Cast Iron Butter Potatoes


This is a recipe that I found a while back on pinterest (can’t find the original now…) that I loved and adapted from being done on the grill to in the oven because we have a teeny tiny grill…  They are a big hit here and pair great with tons of stuff all summer long!  You will discover over the next few months that I love love all of my Cast Iron Skillets!  I need to get a post together for y’all on why to use Cast Iron!

1 1/2 pound potatoes (equal sized)
1 grated garlic clove or 1/4 to 1/2 tsp garlic powder
chicken or vegetable broth
tiny cubes butter
minced parsley
pepper and salt
Optional: lime or lemon juice


  • Get your oven going at 350Fº.
  • Use a Cast Iron Skillet. Place the peeled and washed (even-sized) potatoes in there and make sure they fit snuggly together.
  • Add the grated garlic or powder to the broth and heat it for a minute to get the flavors going.
  • Pour hot broth in there until there’s about 1 inch of broth in the dish and sprinkle a little salt and pepper on top of the potatoes.
  • Place a tiny slice of butter on top of each potato. As the potatoes start to cook the butter will melt all over, it’s delicious. Not diet-friendly, but very tasty.
  • oven and give them 35 to 40 minutes. Check them for readiness.  (I gave mine almost 10 minutes extra. Mainly because I really like a crunchy brown bottom-layer.)
  • Sprinkle the potatoes with finely minced parsley and if you really want to up the flavors: squeeze some lime or lemon juice on top. It’s crazy good.

Cheesy Chicken Enchilada Soup

This is a favorite of mine simple and quick! You can make a few substitutions with the canned tomatoes being diced ones for chili and the broth can be made with bullion.  I hope y’all enjoy it as much as we do!


  • 4 clove garlic, minced
  • 1 lg onion, chopped
  • 4 tsp olive oil or garlic oil
  • 1 – 15oz can(s) stewed tomatoes, chopped
  • 1-4oz can(s) green chilies, diced
  • 1-14oz can(s) chicken broth
  • 1-14oz can(s) beef broth
  • 2-3 c cooked chicken, diced
  • 1 Tbsp cumin tsp garlic salt, to taste pepper, to taste
  • 16 oz sour cream 1 cream of chicken soup, condensed
  • 1 can(s) evaporated milk
  • 3 c cheddar cheese, shredded
  • Tortilla chips, crushed


  1. Saute the garlic and onion in the oil in a stock pot until the onions are translucent – about 3 minutes
  2.  Add the tomatoes, chilies, broths, cooked chicken, cumin, garlic salt and pepper. Bring to a boil and then simmer for about 20 minutes.
  3.  Next, add the sour cream, cream of chicken soup, evaporated milk and cheddar cheese. Stir and heat slowly until cheese is melted. Keep the heat low – do not bring to a boil.
  4. Serve over tortilla chips. Garnish with a dollop of sour cream or grated cheese.

Chocolate Covered Peanut Butter Cereal Treats

A guest post that I did a while back!

Hi, I am Nicole  from David’s Mommy. I am guest posting today … I am a stay at home mom Monday through Friday to a very active little boy (David), and come the weekend, I am a Nursing Assistant at a local Physical Rehab Hospital. I Started David’s Mommy in July 2011 to share about our family happenings after we moved to North Texas in January 2011. David’s Mommy has grown to cover my coupon adventures and mommy adventures as well as my many DIY projects.

So recently we have been trying to move away from processed foods and prepare more of our own snacks and treats.  So, one to two times a week, I whip up a sweet treat to pack in lunches and enjoy after dinner!   Being a busy mommy I look to recreate simple deserts that I can make up with very little mess, which means new twists on old favorites! Here is my twist on the classic Rice Krispies Treats.

Chocolate Covered Peanut Butter Cereal Treats

david cereal treat


  • 3 tablespoons butter
  • One 10 ounce package of marshmallows
  • 1/2 cup creamy peanut butter
  • 6 cups rice cereal
  • 3/4 cup milk chocolate chips


  1. In a large microwave safe bowl combine the butter, marshmallows, and peanut butter. Microwave the mixture on high for 2 minutes, remove and stir, then repeat this.  If at this point all ingredients are well combined and melted (mine were) move to step 2, otherwise continue to repeat this, but only for one minute at a time.
  2. Add rice cereal, using a wooden spoon (It gets kinda tough to stir), stir until well mixed.
  3. Using a spatula, press into a coated  9×13 baking dish. I like to spray a sandwich bag that is placed over my hand and press them in that way; however, I don’t know if it is the peanut butter or what, but this one tends to be a little hotter than the original recipe.
  4. Using a double boiler, melt chocolate chips over medium heat (chocolate can be temperamental–DO NOT use high heat).
  5. You can either drizzle the chocolate over with a whisk (I couldn’t do it right) or spread it on with a spatula.
  6. Allow all of this to cool and set for 2 hours, then cut into squares and enjoy!
Notes: Other variations using the original recipe are to use chocolate rice cereal, mix in mini marshmallows, mint baking chips or even chocolate chips! Don’t be afraid to experiment with new ideas of your own!