My Fall Butter filled Sweet Roll's

HAPPY  HALLOWEEN!

Today's is a day filled to the rim

of SWEET'S! 

As a child I looked forward to getting

all dressed up to go out

Trick-or-Treating with my friends.

As an adult I see Halloween as a 

fun filled day of memories.

Who say's adults cant have treats on

Halloween?...NOT Me!

I have made some type of Sweet Roll's every

 year the to be eaten for Halloween breakfast.

This year I decided to create yet

another flavor using my Fall Butter.

For those of you who dont know what 

Fall Butter is,~ it has the same consistency

as apple butter. I combine pumpkin, apple,

pear and orange zest, along with several

spices together....it tastes like pumpkin pie!

So you can replace the fall butter in this

recipe for pumpkin. 

Basic Sweet Roll Dough

Basic Dough for Scones/Rolls
6 C. Hot Water-divided
2 C. Cold Milk
3 TBSP. Salt
1 C. Oil
1 1/2 C. Sugar
3 TBSP. Yeast (heaping)~ I use RedStar
12 C. Bread Flour

In mixing bowl add 5 C. of hot water, milk,
 oil, sugar and salt.
In another small bowl add the yeast and the 
remaining WARM water,set aside to bloom for 5 minutes. 
When the yeast has bloomed add it to the other
ingredients in the mixing bowl. 
Mix on low for 30 seconds.
 Add in 6 C. of the flour, mix for 5 minutes.
 Then add in the remaining flour, 
continue to mix for another 5 minutes. 
**This Is a "sticky" dough. DO NOT add to much flour! 
You want it to be sticky, however it will pull away from your fingers easily.**
 Transfer the dough onto a floured surface 
and knead for 2 minutes. 
Place dough into a greased bowl,
 adding a little bit of oil to the top of the dough. 
Cover with a light towel and set in a warm 
place to raise until double in size. 
Make your filling while the dough is rising.

Fall Butter (or Pumpkin) Filling
1 Pint of Lark's Fall Butter*
*Or ~ 1 Cup Pumpkin Pie Filling
1/2 C. Honey
1 Stick Butter~ softened
7 oz. Marshmallow Cream

Beat all ingredients together
until smooth and well blended.
Chill until ready to spread on dough.
When dough has doubled in size
punch down and roll out
half of the dough onto a 
 well floured surface.
Spread the filling over evenly
and roll up tightly, sealing the seams
by pinching the dough together.
Cut into 2 inch thick rolls, place into a 
baking pan that has been lightly 
greased. Cover again with a light
towel and let ride for 1 hour 
in a warm place.
Bake at 350 for 25-29 minutes.
Cool on a wire rack in the pan.
If desired  frost with a cream cheese frosting. 
Sweet memories,
Lark

Packed with Flavor Potato Soup

I have been making this potato soup

for years. It never seem's to fail.

When ever I serve it, I am asked for

the recipe. I am sure once you make

it you wont ever make another 

version of Potato Soup again!

Packed with Flavor Potato Soup

6 Lg. Red Potato's~ diced with skin on

2 TBSP. Butter

1 Med. White Onion~ Chopped

1/2 C. Celery~ diced

1/4 C. Bacon~ crisp/crumbled

1(14.5oz.) Fat Free Chicken Broth

3 C. Milk

1 (6.6oz ) *Boxed Roasted Garlic Mashed Potato's

Salt and Pepper to taste

Start by boiling your potato's until 

they are fork tender, drain and rinse in cold water.

Then pour them into your slow cooker.

Next prepare the boxed potato's 

as per directions on the box.

While the mashed potato's are cooling,

Saute the celery and  onion in the butter.

Now you can place the mashed potato's

along with the veggies and crisp bacon pieces

 into the slow cooker.

Pour in the 3 C. of milk plus

the can of chicken broth.

Stir all together until combined.

Turn your slow cooker on High

and cook for 1 hour.

Serve with shredded cheddar cheese.

*I have also substituted different flavored

mashed potato's: cheddar, herb, sour cream and chives.

Enjoy a bowl full today,

Lark

Double Peanut Butter Chip Cookies

My Husband loves Peanut Butter.

Whenever he asks if I will be making

cookies anytime soon, I know

 he really is asking for me to make him

some Peanut Butter cookies!  ;)

This cookies are chewy and packed with

 peanut butter/ peanut butter chips!

Double Peanut Butter Chip Cookies

3 C. All purpose Flour

1 C. Sugar

1/2 C. Brown Sugar

1 tsp. Baking Soda

1/2 tsp. Salt

1/2 C. Shortening

1/2 C. Butter

1 1/2 C. Creamy Peanut Butter

1/2 C. Light Corn Syrup

1 (12oz.) Peanut Butter Chips

Preheat oven to 350

Cream together the shortening,

butter, and sugar's until fluffy.

Next add in the peanut butter,

and corn syrup mixing well.

Sift all dry ingredients together.

Mix dry ingredients into the wet.

Last fold in the peanut butter chips.

Roll into balls, flatten slightly

with a fork onto a parchment

lined cookie sheet.

Bake for 10-12 minutes

Let cookies cool on pan for

1 minute before removing to a 

cooling rack.

Making my Man happy!,

Lark

Slow Cooker Pork Chops & Scalloped Potato's

I am a HUGE Fan of Slow Cooker Meals.

I love the fact that I can place something

into the slow cooker in the morning....

 leave the house for work,

then return to my home with all the work

 of Dinner done. Plus it is only 1 pot to clean!

This dish had very little prep.

Slow Cooker Pork Chops w/ Scalloped Potato's

 4 Boneless Pork Chops

6-8 Potato's~peeled and sliced

1 Med. White Onion~ Sliced

1 (10.5 oz.) Cream Mushroom Soup

1 C. Heavy Whipping Cream

1/2 C. Milk

Salt/Pepper~ to Taste

1/2 tsp. Paprika

1 C. Shredded Cheese~Pizza Blend

1 TBSP. Chopped Chives

Brown both sides of your pork chops

in a skillet, set aside.

Mix together the soup, milk,cream, 

seasonings, cheese and chives.

Place your slow cooker on High heat.

Lightly spray the pan with cooking spray.

Place the onion sliced on the bottom of the pan.

Add a layer of the sliced potato's.

Place your browned pork chops over the 

first layer of potato's. Spoon a third of the soup

mixture over the meat. Now you are going to

add another layer of potato's & sauce.

repeat until all potato's and sauce are gone.

Cover and cook on High for 4 hours.

Or on Low for 7.

Delicious,

Lark 

Homemade Beef Chili

I know Y'all probably have your own

Homemade Chili recipe you always use...

so why am I sharing with you another one?

Well I have made Chili for years, however I 

have never "created" my own original

recipe. I thought is was about time to do so.

(Plus I am still helping my hubby learn to love soup!)

This is very simple and can be cooked in your 

slow cooker as well as stove top.

This is also VERY Freezer Friendly~Bonus huh?!

Homemade Beef Chili

2 lbs. Lean Ground Beef

1 tsp. Chili Powder

1 tsp. Cumin

1 tsp. Garlic Salt

1 tsp. Onion Powder

1 (14.5 oz.) Chili Ready Diced Tomato's

2 (15.5 oz) Pinto Beans~drain

1 (15.5 oz.) Chili Bean's

1 (15.5 oz.) Small Red Kidney Bean's~drain

1 Med. White Onion~ diced

1 (4oz.) Diced Green Chili's

1 (1.25 oz.) McCormick's Envelope Chili Seasoning

1 C. Fat Free Beef Broth

Brown the Ground beef along with

the chili powder, cumin, garlic salt

and the onion powder. Drain off any

excess grease. Place cooked meat into your

slow cooker as well as the remaining ingredients.

Stir to combine. 

Cook on High for 2 hours or Low for 4 hrs.

Serve with, shredded cheese, crackers, corn bread.

Enjoy!,

Lark

Pumpkin Spice Angel Food Cake French Toast

Shut the front door and call your Momma!

Yup, THIS is the recipe you are going be talking

about to everyone you meet!

It is slightly sweet, with a smooth

pumpkin spice flare. Sure to make any

breakfast into a divine experience.

I created this recipe in hopes to use up 

some extra pumpkin I had left over.

This recipe is enough to transform 

1 (12" inch round) Angel Food Cake

into 16 Slices of breakfast bliss.

Pumpkin Spice Angel Food Cake French Toast

1 Angel Food Cake Mix

~* the kind that has 2 packet's (Cake Flour and Egg Whites)

2 tsp. Pumpkin Spice~ divided

4 Egglands Best Egg's

1/2 C. Milk

1/2 C. Pumpkin

1 tsp. Vanilla

3 TBSP. Brown Sugar

Make your Angel Food Cake as directed

on the box. Adding in 1 tsp. pumpkin spice to the batter.

*You can use a store bought cake also*

Let Cake Cool completely. I made the cake in

the evening, let cool overnight then finished

the recipe in the morning.

You can make your slice as big as you want,

I cut mine into 16 slices.

Mix the remaining ingredients together.

I then placed the "batter" in a shallow 

pan, to make it easier to dip the cake into.

Lay each piece into the batter, repeat

dipping each side of cake.

Then place onto a lightly sprayed skillet

to cook. It doesn't take long at all,

only about 1-2 minutes on each side.

Don't they look sinful?

Plate them up and serve with your 

favorite syrup. We liked ours

best with my Homemade Vanilla Cream Syrup

Great served for Breakfast OR Dessert,

Lark

Nutella filled Pumpkin Spice Doughnuts

Oh My Flipping Heck are these little

gems dangerous! You can make them 

with or without the Nutella, the choice is yours!

You can coat them with Cinn./Sugar.

Or some Cinnamon Powdered Sugar.

 ALL of them are so addicting, you cant just each one.

Believe me I tried!

Pumpkin Spice Doughnuts

3 1/2 C. All Purpose Flour

1 C. Sugar

2 tsp. Baking Powder

1/2 tsp. Baking Soda

1 tsp. Cinnamon

1 tsp. Pumpkin Spice

1/2 tsp. Salt

2 Lg. Eggland's Best Eggs~ beaten

1 C. Sour Cream

1 C. Pumpkin

Oil for Frying

Cinnamon/Sugar

Powdered Sugar

Nutella

Sift the first 7 ingredients together.

Add in the beaten eggs, sour cream and pumpkin.

Mix until smooth. Cover and let batter chill for

1 hour or over night.

Heat oil in a deep pan.

Using a small cookie scoop drop batter into

the hot oil.  Do not over crowd, I cooked 6 at a time.

These will need to cook for about

3 minutes, moving them over to fry evenly.

Make sure they are cooked all the way 

through the center by poking a toothpick 

in them. Have your Cinnamon/Sugar 

or powdered sugar mixture 

ready for the hot doughnuts to 

be dropped into. 

*I like to place the sugar mixture into

a paper sack, then I just drop the hot

doughnuts in and shake.

Now to fill them with Nutella, all you

need to do is fill a piping bag

with a med. sized round tip with Nutella.

after the coated doughnuts have

cooled for a few minutes, take a small

knife and just poke the tip of the knife

in to start your "hole".

Then pipe the filling in. Easy Peasy!

Depending on the size you make yours, 

this recipe makes 2-3 dozen.

Happy Baking,

Lark

White Chili with Chicken & Green Chili's

I am on a Mission to help my hubby 

learn to love Soup. Yes, you read that right...

he has never been to fond of soup.

With me loving soup, I would just make a small

pot of whatever I liked and then

make him something else. This has been

going on like this for the 15 years we have been

married. I feel change is good. Right?! (lol)

So I asked him what he would think if I

 started making soup once a week, then that way he

could be my "taste tester" to see if it would be one

he would like? He said he would try it.

(You would have thought I was pulling his teeth out)

So this is the 1st recipe I created for 

him to taste. Guess what?

He LOVED it! In fact he had 3 bowls!

(of course I had to rub it in! ;)

White Chili w/Chicken and Green Chili's

3 Boneless skinless Chicken Breast's~ diced

2 tsp. Cumin

1 tsp. Garlic Salt

1 tsp. Pepper

6 C. Fat Free Chicken Broth

1 White Onion ~diced

1 (10 oz.) Rotel Diced Tomatoes w/ Chili's

1 (4.5 oz.) Diced Green Chili's

1 C. Chili Verde Salsa

3 (15 oz.) Great Northern Beans~drain

Start by cooking your chicken with the

seasonings until no longer pink in center.

Place cooked meat into your slow cooker,

along with the remaining ingredients.

Cook on High for 3 hours or Low for 6 hours.

Stirring a couple time through out the time.

*You can cook this on your stove top 

if you prefer. Cook at a low simmer for 2 hours.

I served this with a small dollop of fat free

sour cream and chives.

Oh so good! Even "non-soup" lovers agree ;)

Soup's On,

Lark

Pumpkin Waffles w/ Homemade Vanilla Cream Syrup

Nothing better than waking up to 

Homemade Waffles....unless it is 

Homemade Pumpkin Waffles!

Then top them off with my 

Homemade Vanilla Cream Syrup,

and you have moved into BLISS!

Pumpkin Waffles

2 C. Self Rising Flour

4 TBSP. Brown Sugar

1 TBSP. Baking Powder

1 tsp. Pumpkin Pie Spice

1/2 tsp. Salt

1 3/4 C. Milk

1 C. Pumpkin Puree

2 Egg Yolks~ reserve whites

2 TBSP. Butter~melted

Lark's Vanilla Cream Syrup

1 1/2 C. Butter

3 C. heavy Whipping Cream

6 TBSP. All Purpose Flour

1 tsp. Salt

1/4 tsp. Nutmeg

2 tsp. Vanilla

1 C. Sugar

For the Waffles:

Sift together the first 5 ingredients.

In a separate bowl whisk together the 

egg yolk's, pumpkin, butter and milk.

Next take the reserved egg white's and 

beat them together until fluffy and stiff.

Now stir together the dry ingredients

with the pumpkin mixture.

Fold in the stiff egg whites.

Cook on your hot waffle iron

according to it's directions.

* You can also stir in 1.4 C. Mini-Chocolate chips

into the batter.

For the Vanilla Cream Syrup:

In a Medium sized sauce pan melt the 

butter along with the flour, on med. heat.

Stirring for about 3-4 minutes. DO NOT burn!

Add in the remaining ingredients,reduce heat. 

Stir until syrup is thick and warmed through.

* This will keep in the fridge for 3 wks*

Fall flavors at it's finest,

Lark

Crumb Topped Coffee Cake

I have been working on this recipe for over 6 months,

I am NOT kidding you!  I think I have made this

recipe more than I want to admit! (lol)

(I am thinking around 10 times!)

 I just kept thinking it was missing something.

So I am very happy to share with you the 

FINALLY approved version!

I hope you will enjoy it along side your

morning Hot chocolate or Coffee soon.

Crumb Topped Coffee Cake

Cake Batter:

2 C. All Purpose Flour

1 tsp. Baking Powder

1 tsp. Baking Soda

1 tsp. Cinnamon

1/2 tsp. Salt

2/3 C. Brown Sugar

3/4 C. Sugar

3 Eggland's Best Eggs

3 TBSP. Oil

1 1/2 C. Sour Cream

Crumb Topping:

1/2 C. Brown Sugar

1/2 C. Quick Rolled Oats~Blended

1/3 C. All Purpose Flour

1 tsp. Cinnamon

3 TBSP. Butter~cold

*1/3 C. chopped nuts~* optional

Preheat oven to 350

Start by sifting the flour,baking powder,

baking soda, cinnamon, salt and sugar's.

To the sifted ingredients stir in the egg's,

oil and sour cream. Beat until smooth.

Pour this into a lightly greased 9x13 pan.

Set aside and proceed to make the topping.

In a bowl combine all  dry ingredients,

dice the cold butter and cut into mixture.

You want a mixture of sized crumbs.

Sprinkle 3/4 of the crumbs over the batter.

Reserving the 1/4 left over for later.

Bake for 35 minutes or until cake is cooked

all the way through the center.

Remove from oven, sprinkle the remaining

topping over the cake.

 Lightly press topping into the baked cake.

Let cake cool completely before cutting.

Perfect for crisp mornings,

Lark

Tortilla Hamburger Casserole

Fall time makes me want to make 

warm bread, hot soup and of course

CASSEROLE'S!

This is a very flavorful, filling dish!

If your children aren't to fond of

onions or the green chili's you can

omit them, however I think they

are what make this Casserole amazing.

This makes a 9x9 sized dish.

You can double the recipe for a 9x13 sized pan.

Tortilla Hamburger Casserole

1.5 lb. Lean Hamburger

1/2 tsp. Garlic Salt

1/2 tsp. Cumin

1/2 tsp. Pepper

1/4 C. White Onion~ Diced

1(4 oz.) Can Diced Green Chili's

1 C. Sour Cream

1(10.5 oz.)Can Cream of Chicken Soup

8 Corn Tortilla's

2 C. Shredded Mexican Blend Cheese

Preheat Oven to 350

Brown the hamburger, onion along

with all the seasoning. Drain off any excess

grease. Stir in the chili's, sour cream,

and cream of chicken soup. Simmer over low

heat for 5 minutes. Take the tortilla's and line

the bottom of the pan with 4. I like to tear mine

into pieces, however you can overlap them

if you wish to keep them whole. 

(You do NOT have to cook the tortilla's in oil!)

Spread half of the meat mixture over the

tortilla's, then top with half of the cheese.

Repeat another layer using up the 

remaining ingredients.

Bake uncovered for 40-45 minutes.

Until hot and bubbly.

Serve warm along with some

re fried beans and salsa.

*This is also a very freezer friendly meal*

A Great Family Meal for sure!,

Lark

Caramel Apple Mini Bundt Cake

What a great pairing Caramel

and Apple's make together.

Tart, tangy and sweet....what's not to love?

It took me 2 tries to get these 

just right to share with you.

I am glad I decided to make a few changes

because these are DIVINE!!!

*This made 6 Mini Bundt cakes, you may make this

recipe into a bundt, 9x13, or 2~ 8" round's*

Caramel Apple Mini Bundt Cake

1 (18.5 oz.) Yellow Cake Mix

1 C. Apple Butter

1 Lg. Granny Smith Apple~ diced

2 Eggland's Best Eggs

1 tsp. Apple Pie Spice

1 tsp. Cinnamon

1 C. My Homemade Caramel Dip~divided

* or Caramel Ice Cream Topping

Preheat oven to 350

In a mixing bowl combine the cake mix,

apple butter, apple, eggs, spices.

Then stir in 1/2 C. of the caramel dip.

This will be a thick batter.

Pour into lightly greased bundt pans.

Bake for 35-38 minutes, until the center is 

cooked all the way through.

Let cakes cool on wire rack IN the pan.

Once they have been cooled, flip out of pans

and drizzle the remaining caramel dip

over each of the cake.

Delightfully Divine,

Lark

Homemade Beef Enchilada's & Sauce

I am a lover of Mexican Food!

I really could eat it at least once a week.

Taco's, Burritos, Tamales, 

Enchiladas!!! YUM!

With that being said, I am not a big fan

of the store bought Enchilada sauce.

To me they all taste of to much 

chili power with a ton of grease.

So I was on the hunt for a GREAT

sauce recipe. Then I remembered My Mom

made her own when we were growing up.

(why it took me so long to remember this,

I have NO idea!)

You can make this in as big of a batch as

you desire! I am thinking of making a huge batch

 up and then canning it to have on hand!

Homemade Enchilada Sauce

2 (15oz.) Tomato Sauce

4 tsp. Chili Powder

1/4 C. White Onion~ minced

1/8 tsp. Garlic~ minced

1/8 tsp. Salt

2 TBSP. Olive Oil

1/2 C. Water

Mix all on the ingredients in a 

sauce pan, simmer for 15 minutes.

Homemade Beef Enchilada's

1.5 lbs of Lean Hamburger

1/2 tsp. Garlic Powder

1/2 tsp. Cumin

1/2 tsp. Onion Salt

1 tsp. Chili Powder

1/4 tsp. Pepper

1/2 C. White Onion ~ diced

1 (4oz.) Green Chili's~*Optional

2 doz. Corn Tortilla's

2 C. Shredded Mexican Blend Cheese

Oil for Frying

Brown the meat with all of the seasonings

along with the onion and chili's until

no longer pink. Drain off any excess grease.

Soft Fry corn tortilla's in hot oil,

place them on paper towels to blot

off any oil.

I like to make an assembly line

with all the components. Start by

dipping the fried tortilla in your

homemade sauce, place a heaping spoonful

of meat in the center.Sprinkle with cheese.

Roll up and place in a baking dish seam

side down. Repeat.

Pour remaining sauce over the top

of the rolled enchilada's.

Bake at 350 for 25-30 minutes.

Top with sour cream or any other toppings

you like. Enjoy!

Lark

Zucchini Raspberry Bread w/ Lemon Glaze

I am being over run by fresh Zucchini.

Anyone who gardens knows that this is

the easiest veggie to grow! So why do I 

always plant (year after year) more 

plants than I need? ha, ha...

I think it is because after a long 

Winter & Spring I cant wait to eat the 

fresh from the garden squash.

At least that is what I am saying ;)

With a basket full of zucchini sitting

on my kitchen island I needed to use,

I thought might as well  make more

zucchini bread. Knowing I could always

give it away to neighbors.   

(I sometimes wonder if my neighbors ever

want to hide and not answer the

door when I start coming around...)

Anyhow...I wanted to make it a

little different, while looking through the

 freezer I came across some fresh raspberries

I had frozen earlier in the season. ..why not?!

It was a hit!

This bread is already very moist,

then add in all those fresh berries

and it is a whole different level of Moistness!

Zucchini Raspberry Bread w/ Lemon Glaze

6 Eggland's Best Egg's

4 C. Sugar

1 C. Oil

1 C. Applesauce

2 tsp. Vanilla

2 tsp. Salt

2 tsp. Baking Soda

3 tsp. Cinnamon

1/2 C. Apple Cider or Orange juice

6 1/2 C. All Purpose Flour

4 C. Shredded Zucchini

1 C. Fresh or Frozen Raspberries

*1 C. Chopped Nuts~ * Optional

Lemon Glaze

2 C. Powdered Sugar

1/2 C. Lemon Juice

Preheat Oven to 350

In a large mixing bowl combine the first 9

ingredients until smooth.  Toss the raspberries in

2 TBSP of the flour. set aside.

Add in the flour and zucchini, and nut's is desire.

Fold in the coated berries.

Divide the batter into (4) loaf pans.

Bake for 60-70 Minutes.

Glaze hot loaves with Lemon Glaze.

Cool completely before removing from pan.

Reap what you Sew,

Lark