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The holidays are coming…

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The smell of holidays are upon us! Every year growing up, my mom would bake her heart out. Literally. She would make pies, cookies, pumpkin rolls, cakes, you name it! The smell of pumpkin pie, sugar cookies, and peanut butter cookies would linger through the air. That’s a childhood memory of mine I’ll never forget. It just made the holidays… a little extra sweet. See what I did there?

Anyways, I’m going to share with you one of the recipes I used to bake with my mom and yes, this recipe is STILL my number one when it comes to holiday baking. Whenever I was… maybe ten years old I began using this recipe. The first time I accidentally read the recipe wrong and used 1/2 C. of salt rather than 1/2 tsp. Please, don’t make that mistake. I was only ten though. What can I say?! I’ve gotten it right ever since and it’s been almost 18 years! Never failed me since! This cookie is EASY! I’m talking, throw it ALL into the mixing bowl at once, mix, and roll. Huge crowd pleaser every time which is why I still use the this same recipe.
Let’s begin!
A single batch makes about 3-4 dozen.
Preheat oven to 350 Degrees (Temps may vary. With my new oven, I have noticed baking at 340 is better)

Mels Kiss Cookies

1 3/4 c. Flour
1 tsp. Baking soda
1/2 tsp. Salt
1/2 c. Sugar
1/2 c. Brown sugar
1/2 c. Shortening
1/2 c. Peanut butter
1 egg
2 TBL. Milk
1 tsp. Vanilla

HERSHEY’S KISSES Milk Chocolate Candy Party Bag, 2 Pounds

Preheat oven to 350 degrees (oven temps may vary, I use 340) Mix ALL ingredients together. Roll into one inch sized balls and place onto cookie sheet. Bake for 7-9 minutes or until light and slightly browned. Place a Hershey Kiss on the center of each cookie while still hot, pressing down slightly to crackle cookie edges and firmly set kiss. Leave cookies to cool before storing.
You can freeze these! I have done it many times and for a couple weeks at a time. They heat up within seconds and taste just as good! I hope you enjoy and share this recipe. It’s very simple, and perfect for holidays! Until next time, take care!! ❤️


Crafting for the holidays

Rudolph the Red-Nosed “Reindeer Cookies”

Alright. How cute are these?!? These cookies make a great treat for class parties, teacher gifts, family gatherings, or holiday parties! My family got a kick out of these! All I used was a gingerbread man cookie cutter to get the shape! I never knew that trick before. Flip a gingerbread man upside down and you get a reindeer head. Adorable!

This recipe is SO simple… mainly because I used a store bought sugar cookie mix, and frosting (GASP) BUT these cookies honestly are delicious!!! Obviously, you can use your own sugar cookie recipe or frosting recipe if you prefer but using this store bought bag Betty Crocker Baking Mix, Sugar Cookie Mix, 17.5 Oz and baking it at about 335-340 degrees, they were delicious! Also, I am raising three children. The more simple I can make my life, the better!

Ingredients

Betty Crocker Baking Mix, Sugar Cookie Mix, 17.5 Oz

You’ll need these things to go with the cookie dough mix (egg, butter, few tablespoons of flour)

Betty Crocker, Rich & Creamy Frosting, Milk Chocolate, 16oz Tub (Pack of 3)

Wilton Candy Eyeballs,0.88 Ounce,Count of 50

Sixlets Red 2lb (For the red nose, you can use m&ms, a dab of red frosting, sixlets… be creative!)

Alright. Let’s get started!

Preheat your oven first! I usually keep my oven a little lower (usually at 335-340) and bake for the recommended time. I just like my cookies a little softer and not as crispy.

Follow the directions on the cookie dough package. Roll out your dough, and use the gingerbread man cookie cutter. Place the cookies on a sprayed cookie sheet and bake until slightly golden.

Once cooled, make sure your gingerbread man is upside down (legs at the top for the antlers) Dab some frosting on and put your eye sprinkles on, and your nose on.

Simple as that!!! I told you, it’s pretty easy. Nothing fancy at all about the recipe BUT the cookies look and taste like you put forth great effort.

Feel free to share and leave me some comments of how much everyone enjoyed your cookies!!! Until next time!

It’s November, time to make Pumpkin Rolls

It smells like Fall…

Its that time of the year! Pumpkin Rolls are family tradition when it comes to Thanksgiving and Christmas. I’m pretty sure my mom would bake and sell anywhere from 75-150 of these each fall. It’s a huge hit when it comes to family gatherings, holidays, parties, or just to have as a treat at home. I don’t know about you, but I LOVE the smell of fresh pumpkin rolls. Oh my gosh! My mouth is watering just thinking about it.

Now, usually my mom was the one baking the pumpkin rolls. I’m going to be honest. I always thought it was too hard, or it looked like there were too many steps involved. Wow! Was I wrong? Yes! It’s actually so easy and there are very few ingredients needed. I sent my first pumpkin roll with my husband when he went to work and it was a huge hit!!! The guys said word for word, “That is the best pumpkin roll I have ever had!”

Before we begin, I like to prep. By prepping I mean, I’ll take my jelly pan ( OXO Good Grips Non-Stick Pro Jelly Roll 10 x 15 Inch ), use a napkin or paper towel, get a good glob of shortening, and smear it good all over the lining of the pan. Make sure to smear it in the corners good! We don’t want that pumpkin roll sticking! Next, I toss some flour onto the pan, shake it around, and shake off the excess. I like to line my pans this way. (you can use parchment paper if you would like instead!) Preheat that oven to 350 degrees!

Alright. Let’s begin.

Ingredients

  • 3/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 cup granulated sugar
  • 3 large eggs
  • 2/3 cup canned pumpkin
  • 1 teaspoon vanilla extract

Filling:

  • 8 ounces cream cheese , softened
  • 2 Tablespoons butter , softened
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar , more for dusting

Instructions

  • Preheat the oven to 350 degrees F. Line a jelly roll pan (15 x 10”) OXO Good Grips Non-Stick Pro Jelly Roll 10 x 15 Inch with parchment paper, leaving an extra inch of parchment sticking up on both long sides of the pan so that you can easily lift the cake out after baking (I usually just cover my pan in shortening and dust it with flour shaking off the excess, just make sure you get the corners of the pan!)
  • In a large bowl, whisk together flour, salt, baking soda and cinnamon. In a separate bowl mix the eggs, sugar, vanilla and pumpkin until smooth.
  • Add dry ingredients to the bowl and stir just until combined.
  • Spread the batter evenly into pan.
  • Bake 14-15 minutes.
  • Immediately lift the payment paper and hot cake out of the pan and onto a flat surface. ( I usually have a towel layed out flat with powdered sugar sprinkled all over it to flip my pumpkin roll out onto)
  • While the cake is hot, starting at one of the short ends, gently roll the cake all the way up. Allow it to cool completely.
  • While the cake roll is cooling, mix the cream cheese, butter, vanilla, and powdered sugar together until fluffy
  • Once the cake roll is cooled completely, unroll it. Gently smooth the filling in an even layer over the cake.
  • Roll up the cake without the parchment paper. Cover with plastic wrap and refrigerate

Like I said, it may look like a lot of steps but it’s actually really easy to make! Just mix the roll batter and mix the frosting. The most important step is to make sure you line your pan. That’s it! I hope it turned out to be a huge hit like it did for me. Let me know if you have any questions!!! Until next time….

A little bit about myself…

Let’s start with the basics.
My name is Melissa (My friends call me “Mel”).
I’m a wife, mother of three, and a farmer. Yupp, you heard that right.

My husband and I are raising our son and two daughters out on a little farm. We raise Dexter cattle, hogs, and we even board a couple horses. Did I grow up in the country? Nope. Did my husband? Nope. We did not have a clue what we were doing when we started out. One day we decided to go buy a few pigs, and ended up coming home with four? It’s been an addiction ever since. You can’t just buy one pig or one calf. We’re pretty much committed for life. We enjoy it though.

Why did I decide to start blogging?
Well, I have been fortunate enough to be able to stay at home with my LAST child (Yes. I don’t want to have a fourth child. Three is plenty good for us!) and I enjoy writing. I enjoy talking about farming, baking, cleaning, shopping, crafting. Why not share things I enjoy with everyone else?

#momblog #cooking #baking #wifelife #farmingblog #shopping #crafting

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