Bread · breakfast

Cinnamon Swirl Bread

I love Cinnamon Bread and have made it often using my sour dough starter. It’s good, but recently I was flipping through an old bread cookbook of mine, and found a recipe for Cinnamon Swirl Bread that is out of this world! It’s a little different than any recipe I’ve made or eaten. Each short side is rolled up toward the middle, making the cutest slices!

The filling has brown sugar, cinnamon and walnuts in it. When I put a piece of this in the toaster, buttered it a little and sprinkled cinnamon and sugar over the slice, it was heaven! It made a wonderful breakfast, alongside my scrambled eggs. It’s kind of like having a cinnamon roll, only it’s not nearly as fattening!

Continue reading “Cinnamon Swirl Bread”
Appetizer · Bread · Mentoring

Homemade Pita Bread

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If you’ve read my blog for more than a week, you know I love bread!  I love eating it, making it and I enjoy trying to bake lots of different kinds!

When I was planning a dinner this summer that included Greek Chicken, I thought about trying to make my own Pita Bread. I know you can buy it, but the last time I did, I could NOT get the pocket to separate so it could be stuffed with fillings!  Also, they’re usually dry and tasteless!  So I set out looking for a recipe that sounded perfect and doable!

Well, friends, that search led me to the best tasting Pita Bread I’ve ever put in my mouth! Honestly, every time I eat one I feel like I’m eating a pastry! The little bit of honey added gives it just the perfect taste of sweetness! Continue reading “Homemade Pita Bread”

Bread · breakfast · cakes · Cooking · dessert · Dinner · Easter · entertaining · main dish · memories · Side dish · Sunday Dinner

(L)Oven Monday – Easter Dinner 2017 Recap

Easter dinner 2017 a

If you’ve been reading my blog more than a week, you know how I treasure Sunday dinner.  It makes my heart sooo happy! But how does Sunday dinner get even better?  It’s when Sunday dinner is Easter Sunday dinner.  On top of good food, there’s the blessing of remembering Christ’s resurrection from the dead and celebrating that truth that He lives!

So, yesterday, we did indeed have a big Sunday meal, but we started with a wonderful church service where Christ was exalted! We sang of His resurrection and heard God’s truth about how to be sure you can have eternal life!  Then we came home for dinner and included our daughter and son-in-law and a couple of other special people.  We also incorporated a few family traditions, which brings memories and makes memories.  It was a great day!

Here’s the menu:

 Brown Sugar Glazed Ham
Ruth’s Chris’ Sweet Potato Casserole
Tarragon Asparagus – New recipe
Deviled Eggs
Caesar Salad in Parmesan Bowls
Bunny-Shaped Breadsticks – New recipe
Coconut Cake with Lemon Filling

Let me roll the pictures so you can have a peek into our day and see that I also incorporated all the principles I’ve recently shared about Sunday dinner!

I worked early in the week and got the Coconut Cake baked and layers put in the freezer.  Then at the end of the week, I made the lemon curd and the icing.  It simplifies the process so much!  By Saturday night here’s what was already prepped:

The cake, the rolls, the Sweet potato Casserole, Deviled eggs, and the salad ingredients were totally ready. The table was all set, too.  I also had the roasting pan for the ham set out and ready to bake the main entree.


When I got home from church it only required to put the finishing touches on everything and bake the casserole.

Here’s how things turned out on Sunday~

Caesar Salad in Parmesan Cups –


Sweet Potato Casserole – The best in my book!


Terragon Asparagus – This was new, and it was pretty good.  My asparagus wasn’t as fresh as I’ve ever gotten, so I’m going to try this again before giving it a final verdict!


Bunny Breadsticks – Another new recipe.  These were fantastic on Saturday when I made them, but they don’t really do well the next day.  Sooo, I won’t make these for Sunday any more, but I sure will use this recipe for other days when I have time to make them for that day.  They were delicious right out of the oven!!  And how cute are they???? They can be baked into regular bread sticks if you want to make them other times of the year!


Coconut Cake


One tradition that we’ve had for years is Easter sunrise service outside at home.  That was a challenge (and very cold) when we lived in Indiana, but we would don our coats and head to the tree house where we would have our own Sunrise service!  Then we would come inside and have Cinnamon rolls and scrambled eggs.  Now that it’s just my husband and me, we simply eat breakfast on the patio and read Scripture together.  It’s usually warm enough that we don’t shiver, thank the Lord!  Here’s what we had yesterday:


We had Fresh farm eggs, Prosciutto, Cream Cheese Coffee Cake, Fresh fruit and Coffee.
It was a great way to start Easter Sunday!  This is a reminder that traditions aren’t just for when your kids are at home.  Keep those traditions going even when they’re gone.  It will continue to build strong home ties, and will also give your grown kids the security of knowing that you’re still making the most of your marriage!

So, another Easter dinner is in the (memory) books, and I’ll have to say, it’s a memorable chapter!  I thank the Lord for the blessing of celebrating our Savior’s life and getting to do it at church AND at home around the Sunday dinner table.

Did you have Easter dinner?  Did you cook?  What made it special for your family?

With love from my country kitchen,

Denise Signature 150 px

Bread · breakfast

What’s Cookin’ in the Country?



A heavy sprinkling of flour, measuring cups and baking ingredients were spread out on the counter.  The mixer was whirring and the oven was hot.  That pretty much describes my Saturday. And I loved it.  It was a Baking Day; one of my favorite kind of days at home!  A holiday, a church banquet and company invited for Sunday dinner were all the reasons that I got to attend to this hobby I love!

On my list of “To-Do’s” were Make-Ahead Butterhorns, Sugar cookies, Blueberry Pecan Scones and Salted Caramel Cheesecakes.  The Butterhorns are a fantastic roll to make and have on hand.  The recipe makes 32 rolls.  You make up the dough, roll them into their shapes, then freeze them until you need them.  They just need several hours to thaw/rise.  These are easy and so yummy!  

Frozen Rolls, ready to rise and bake.


20150214_123707_resized  I made the sugar cookies for Valentine’s day gifts.  I make these all year long in  different shapes and decorations.  



The Blueberry Scones were part of my Valentine’s Day Brunch.  I found this recipe in my Cooking Light Cookbook.  They were a perfect addition to the menu!

20150214_093057_resizedBlueberry-Pecan Scones

1/2 Cup 2% milk
1/4 Cup sugar
2 Tsp grated lemon rind
1 tsp vanilla
1 egg
2 cups flour
1 tbl baking powder
1/2 tsp salt
3 Tbl chilled butter, cut into small pieces
1 cup fresh or frozen blueberries
1/4 cup finely chopped pecan
Cooking spray
1 large egg white, lightly beaten
2 tbl. sugar

Preheat oven to 375 degrees.  Combine first 5 ingredients in a bowl, stirring with whisk.  Combine dry ingredients.  cut in butter with a pastry blender until mixture resembles coarse meal.  Gently fold in blueberries and pecans.  Add milk mixture, stirring just until moist (dough will be sticky).

Turn dough out onto a floured surface. Pat dough into an 8-inch circle on a baking sheet coated with cooking spray.  Cut dough into 10 wedges, cutting into, but not through dough.  Brush egg white over dough wedges, sprinkle with 2 tbl. sugar.  Bake at 375 for 18 minutes or until golden.  Serve warm.


Add a cup of coffee, a scrambled egg and a piece of turkey sausage, and you have the perfect brunch for Valentine’s Day, President’s Day, or an ordinary do-nothing day!

Are you having a snowy day today?  Days like that are great days to get in the kitchen and bake up something special.  If you have the ingredients on hand, I hope you’ll try one of these recipes!

Be sure to check here on Wednesday for a peek at the Salted Caramel Cheescakes I made.  They’re pretty and scrumptious! 

With love from my country kitchen,