Christmas Russian Tea Balls


This recipe is very similar to the Krislings cookie recipe saved on this blog.

Christmas Russian Tea Balls

  • 1 cup butter, softened
  • 1/2 cup powdered sugar
  • 1 tsp vanilla (or a little more)
  • 2  1/4 cups all purpose flour
  • 2/3 cup walnuts or pecans, finely chopped
  • 1/4 tsp salt
  • powdered sugar
  1. Preheat oven to 400 degrees.
  2. Mix the softened butter, powdered sugar and vanilla in a large bowl. I used a hand mixer for this job.
  3. Add the flour, nuts and salt. Mix till combined.
  4. The dough will be dry but can be pressed together.
  5. Shape dough into 1 inch balls. Put on parchment lined baking sheet an inch apart.

Bake for 10-12 minutes.

 Remove cookies to a cooling rack. Slightly cool cookies and roll into powdered sugar. Place the cookies back on the cooling rack and let them totally cool. Roll them in powdered sugar when cool.


Chocolate Shell Ice-Cream Topping


Chocolate Shell Ice Cream Topping


  • 7 oz chocolate
  • 2 tablespoons virgin coconut oil


  1. Chop the chocolate
  2. Melt chocolate over a double boiler.
  3. Remove from heat.
  4. Stir in the coconut oil until dissolved.  Stir for about a minute.
  5. Drizzle over ice cream and wait for a few seconds and it will be hardened.

Can store at room temperature and then gently reheat to use again when you realize you didn’t get enough of it the first time.


Margherita Pizza from Jennifer Garner’s Fake Cooking Show


@pizzana Margherita Pizza
4 1/2 cups bread flour
2 cups water
1 teaspoon yeast
1 1/2 tablespoons salt, plus dash for sauce
1 can San Marzano whole peeled tomatoes
Fior Di Latte cheese (or another dry mozzarella)
Parmigiano cheese
Olive oil
Fresh basil
1. Preheat your oven to 500 degrees.
2. Crush your can of tomatoes in a bowl by hand. Add a dash of salt. Mix by hand and set aside.
3. Add yeast to water, mix (Daniele does it with his finger!💪🏼). Pour into a bowl with 3 cups of flour. Dig in with your hands. Knead for about 5 minutes— by bringing the bottom of the dough to the top center. Add more flour as necessary as you go.
4. Move dough to a flat working station and let rest for 2-3 minutes. One more quick knead and then give it an hour under a— hot tip— stainless steel bowl. 🤯
5. When ready, divide the ball into four.
6. The dough is airy, so you will take your cute ball and push the air to the sides as you flatten into a sphere. You don’t need it very thin. About 10” in diameter.
7. Drizzle oil in a circle following the outline of the crust. Rub in a little bit with your fingers.
8. Spoon on your sauce (don’t be stingy, Daniele uses a lot!)
9. Add basil (again, Daniele uses quite a bit!)
10. Bake for about 10 minutes, or until your crust is starting to brown and bounces back.
11. Remove and add your cheese and another swirl of olive oil!
12. Bake for 2-3 minutes more, just enough for the cheese to melt.
13. Yum.

Chicken Yakisoba

Chicken Yakisoba

  • 2 tablespoons canola oil
  • 1 tablespoon sesame oil
  • 2 skinless, boneless chicken breast halves – cut into bite-size pieces
  • 2 cloves garlic, minced
  • 2 tablespoons Asian-style chili paste
  • 1/2 cup soy sauce
  • 1 tablespoon canola oil
  • 1/2 medium head cabbage, thinly sliced
  • 1 onion, sliced
  • 2 carrots, cut into matchsticks
  • 1 tablespoon salt
  • 2 pounds cooked yakisoba noodles
  • 2 tablespoons pickled ginger to put on top, if desired
Heat 2 tablespoons canola oil and sesame oil in a large skillet over medium-high heat. Cook and stir chicken and garlic in hot oil until fragrant, about 1 minute. Stir chile paste into chicken mixture; cook and stir until chicken is completely browned, 3 to 4 minutes. Add soy sauce and simmer for 2 minutes. Pour chicken and sauce into a bowl.

  • Heat 1 tablespoon canola oil in the skillet over medium-high heat; cook and stir cabbage, onion, carrots, and salt in hot oil until cabbage is wilted, 3 to 4 minutes.
  • Stir the chicken mixture into the cabbage mixture. Add noodles; cook and stir until noodles are hot and chicken is no longer pink inside, 3 to 4 minutes. Garnish with pickled ginger.  Or not.

30 Minute Rolls

30 Minute Rolls

I haven’t made this recipe yet but wanted to save it.

  • 1 cup plus 2 Tbsp warm water
  • ⅓ cup oil
  • 2 Tbsp yeast
  • ¼ cup sugar
  • ½ tsp salt
  • 1 egg
  • 3½ cups flour
  1. Preheat oven to 400 degrees.
  2. In the bowl of a stand mixer, combine water, oil, yeast, and sugar. Allow mixture to rest for 15 minutes.
  3. With a dough hook, mix in salt and egg and 2 of the cups flour until combined. Add remaining flour ½ cup at a time.
  4. Shape dough into 12 balls and let rest for 10 minutes.
  5. Place rolls in a greased 9×13 pan. Bake at 400 degrees for 10 minutes until tops are golden brown. Makes 1 dozen.

For 3 dozen rolls use the following measurements:

3 ½ cup warm water
1 cup oil
6 Tbsp yeast
¾ cup sugar or honey
1 ½ tsp Salt
3 eggs
10 ½ cups flour

Barbecue Crock Pot Meatballs

I got this easy recipe from my friend Jeri.  Good as meatball sandwich.


2 lbs frozen cooked meatballs, thawed.

2 bottles (18 oz each) barbecue sauce.  For one bottle use Famous Dave’s barbecue sauce and for the other bottle use Sweet Baby Ray’s barbecue sauce.

Your favorite hoagie type buns to make meatball sandwiches.

Spray 3 to 4-quart slow cooker with cooking spray. Add meatballs to slow cooker.

In medium bowl, mix barbecue sauce, mixing well. Pour on top of meatballs in slow cooker; stir to coat.

Cover; cook on High heat setting 2 1/2 to 3 hours or until thermometer inserted in center of meatball reads 165°F. Stir before serving to evenly coat meatballs in barbecue sauce mixture.

Crock Pot Funeral Potatoes




Crock Pot Funeral Potatoes

I love ‘funeral’ potatoes.  I had this slow cooker version at a reception at work and it was delicious.


  • ½ yellow onion, minced (I didn’t use onions when I made it and didn’t miss them)
  • ½ cube butter
  • 1 can cream of mushroom
  • 1 can cream of chicken
  • ¼ cup milk
  • 8 oz. sour cream
  • 3 cups shredded sharp cheddar cheese
  • 1 tsp. garlic salt
  • 2 packages 32 oz. frozen hash browns


Sauté minced onion in butter in large pan.

Strain soups before adding them if you do not want bits of mushroom or chicken in your potatoes.

Add strained soups, milk, sour cream and 2 cups of shredded cheese to minced onion. Heat on medium high heat until cheese is melted and well blended. Sprinkle garlic salt in and mix well using a whisk.

Add frozen potatoes and stir until they are covered in soup mixture.

Put in crock pot for 4 – 4 ½ hours on high, stir every 30 minutes or they will burn on the bottom and edges.

15-20 min before you serve, sprinkle the last cup of cheddar cheese on top to melt.  (I omitted this step.)

Honey Lime Chicken Enchiladas

Honey Lime Chicken Enchiladas

Photo from Six Sisters Stuff




























Sara made these delicious enchiladas for us the other night.  She got the recipe here:


6 Tablespoons honey
5 Tablespoons lime juice
1 Tablespoon chili powder
1/2 teaspoon garlic powder
About 4 boneless skinless chicken breasts (cooked and shredded – about 3-4 cups)
1 (16 ounce) can green enchilada sauce
10 flour tortillas
2 cups shredded cheddar cheese (divided)
1 cup heavy cream


Whisk together marinade ingredients and toss with shredded chicken in a resealable gallon-sized bag or airtight
Let chicken mixture marinate in the fridge for at least 30 minutes, but preferably a few hours.
Preheat oven to 350 degrees F.
Pour 1/2 cup enchilada sauce on the bottom of a 9 X 13 inch baking pan.
Fill the tortillas with chicken, saving marinade (if any left), and shredded cheese, reserving about 1 cup of cheese
to sprinkle on top of enchiladas.
Placed rolled tortillas into prepared pan.
Mix the remaining enchilada sauce with heavy cream and leftover marinade, if any, and pour on top of enchiladas.
Sprinkle with remaining cheese.
Bake for 30 minutes, or until brown and crispy on top.

Hamburger Potato Casserole

This is a comfort food dish that is easy to make and you probably already have the ingredients on hand.


  • 1 pound lean ground beef
  • 3 cups peeled and thinly sliced potatoes
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1/2 cup chopped onion
  • 3/4 cup milk
  • Salt and pepper to taste
  • Freshly ground pepper, to taste
  • 1 cup shredded Cheddar cheese


  1. Preheat oven to 350 degrees F.
  2. In a medium skillet over medium heat, brown the ground beef and then drain fat.
  3. In a mixing bowl stir together the cream of mushroom soup, onion, milk, salt and pepper to taste.  Add in the cooked hamburger and mix well.
  4. In a 2 quart baking dish (11×17 inches), alternately layer potatoes, soup and meat mixture and then top with sprinkled cheese. Repeat layers.
  5. Bake for 1 to 1 1/2 hours, or until the potatoes are fork tender.