July 30, 2022

By request - reposting a couple 'old' recipes: Slow Cooked Roast Beef in the Crock Pot, and a Homemade Creamy Chicken and Mushroom Soup

By request - I'm putting a link front and center for an "OLD" recipe - posted in 2016 that a reader wanted me to repost so she could find it easier.  :)

Slow Cooked Roast that Makes it's Own Gravy    - this is the one with the Lipton Soup Mix envelope (or as I do - making my own with beef bouillon, minced onions, celery seed....)






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July 14, 2022

My all time, classic, never fails bread dough recipe

I mentioned on Instagram, the homemade rolls I made last night and sent with a 'meal package' to a family member.  It's the recipe I've posted many, many times on HousewifeBarbie.com but am putting it here again since I just mentioned it again on my story.

It's a classic, basic recipe that you can play with a bit and it will turn out for you.  I replace some of the white flour with wheat, I add some chives, some garlic or Italian Seasoning.  Sometimes I use the basic recipe as a base for cinnamon rolls or pizza dough (although I like my actual pizza dough recipe better, I have used this one many times as it's just so easy to whip up).

You can make this in your bread machine, completely knead by hand or (as I often do) whip it up in my stand mixer with a bread dough hook.

Brushed with butter after they come out of the oven?  Soft, buttery and oh so good.

This particular cut and paste is from my posting in 2009.


Classic White Bread Dough 

  • 12 oz. water 
  • 1 1/2 t salt 
  • 2 T butter 
  • 4 c bread flour or all purpose flour 
  • 2-3 T dry milk (I pour it in but never measure) 
  • 2 T sugar 
  • 1 3/4 t dry yeast (although I don't always measure this either as mine comes from a large jar). One package is 2 1/4 t though so leave about a teaspoon and it's about right. 

Machine:  Place into your bread machine in order listed (water, salt butter, flour, milk, sugar, yeast) unless of course your machine has a different order needed to achieve results (some make you do the dry first). 

I put them in this order in my KitchenAid mixer pulse it to mix for the first minute or so and then left it on the lowest level to knead for about 10 minutes.  Leave it to raise, punch it down, make into bread, rolls, buns, whatever; let it rise again and bake.

For bread it makes 2 loaves - bake about 25-30 minutes at 350.   Buns are usually about 25-27 minutes.

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July 03, 2022

Cherry Dessert Trifle Recipe: Grandma's Vintage Cherry Dessert Recipe Meets White Cake and Becomes a Trifle


I love to look 'back' and see what I was doing on certain days in years past.  I did this when I was younger and kept diaries, I've done this with old calendars I've tucked into an office drawer or storage box and I do it with recipes as well.

It is a holiday weekend here in the States but I'm not out celebrating... I'm home.   I'm waiting on a refrigerator delivery.  If you follow me on Instagram, then you already know that story.  They didn't show up yesterday (well, they paused for 10 seconds in the street in front of the house and drove off, claiming no one was home so they didn't have to deliver).   After some phone calls they are supposed to deliver (again) today.  

Sitting here this morning, enjoying morning coffee, I briefly wondered what I was doing 10 years ago and what I was making.  I clicked back to 2012 and saw a yummy dessert I had made.  I blended my Grandma's Cherry Dessert recipe with an 'extra' white cake I had made and came up with this dessert. 

Cherry Dessert Trifle



Original Post:  July, 2012

Just because I used a from-scratch white cake doesn't mean you have to.  Simple use a white cake of your choice.  You can also play with the filling.  Blueberry, cherry, strawberry...  whatever you wish.  I particularly like cherry pie filling with this and although I do sometimes make my own, I had a can of cherry pie filling in our camping supplies and it was the perfect 'quick' filling I needed.

Cherry Dessert Trifle

1 white cake of your choice
1 can cherry pie filling
1/2 cup (approximate) graham cracker crumbs
2 T melted butter
2 cups whipped cream (you could use spray whipped cream in a can)
1 c heavy whipping cream (or use 2 cups Cool Whip)
2 T sugar
1 package cream cheese

Cut the cake into cubes.  This is sometimes easier if it's frozen first.  But they don't have to be 'pretty' as no one will see them. Place 1 cup of the whipped cream in the bottom of a glass dish.  Top with the can of cherry pie filling and push down a bit into the crevices of the bowl between the cake squares.  Smooth evenly on top.  Mash the graham crumbs with the melted butter and place over the cherry layer.  Mix the whipping cream with the sugar and cream cheese.  Beat smooth.  Spread this over the graham layer.  Top with the last cup of whipped cream.  Add a cherry or strawberry or blueberry for garnish to compliment your filling.  Chill at least 2 hours if you can before serving but up to 6-8 hours.

I think this tastes best with cherry filling

I left off the melted butter this time but it was too powdery. Add the butter to the graham crumbs.

Mixing the cream, sugar and the cream cheese.  I love this layer.






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