A bit of a break...

Hello! Thank you for the Happy Easter wishes. We had a really wonderful time with my family. I'm been thinking about this for awhile, and I've decided to take a blogging break. I will still be reading blogs though, and I'm only an email away. Until next time...

Hot Cross Buns

I meant to blog this week, but things got busy around here getting ready for company. Everyone will be arriving this afternoon and I'm going to make a big pot of white chili and hot cross buns for dinner.


Here is the recipe if you'd like to make some, too.

Hot Cross Buns

4 1/2-5 cups all purpose flour, divided
2 pkg active dry yeast
1/2 cup sugar
1 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1 1/4 cups milk
1/2 cup butter
2 eggs, beaten
3/4 cup currants or raisins

Egg Wash:
1 egg
1 tablespoon water

Glaze:
1/2 powdered sugar
1 tablespoon milk
1/4 teaspoon vanilla

1. Combine 2 cups of flour, yeast, sugar, salt and spices in bowl of electric mixer.
2. In a small saucepan, heat milk and butter until it is warm to the touch.
3. Add warm milk to flour mixture and beat on medium speed for 1 minute.
4. Add eggs and beat for another minute.
5. Stir in currants.
6. Add remaining flour to make a soft dough.
7. Turn dough out onto lightly floured surface and knead until smooth and elastic, about 5 minutes, adding additional flour as needed.
8. Place dough in greased bowl, turning over so both sides are greased.
9. Cover; let rise in warm place until doubled in size, about 1 hour.
10. Punch down dough; turn onto lightly floured surface.
11. Form dough into 2-inch round balls.
12. Place 2 inches apart on greased baking sheet.
13. Cover and let rise until doubled, 45-60 minutes.
14. Using a sharp knife, slice a cross into the top of each bun.
15. Combine egg and water in a small bowl. Brush rolls with mixture.
16. Bake at 375 degrees for 15-20 minutes. Remove from pan and cool on racks.
17. Make glaze: Mix sugar, milk and vanilla in a small bowl until smooth.
18. Spoon glaze over buns in the shape of a cross.




May Easter bring you a happy heart,
and may your spirit rejoice in the risen Lord!

Photo Challenge: Eggs

I am joining in Rebecca's Photo Challenge today and this week's theme is: EGGS!


I really love decorating with eggs, so this was a fun challenge. Front door wreath.


Front porch decoration.


Easter place card idea.


And of course, candy eggs!


Be sure to stop by Rebecca's blog to visit more participants, or to find out how to join in yourself! Thank you for taking a look!

Photo Challenge: Spring

I am joining in Rebecca's Photo Challenge today and this week's theme is SPRING. One of my favorite things about Spring are daffodils!






Be sure to stop by Rebecca's blog to visit more participants, or to find out how to join in yourself! Have a wonderful weekend.

Skillet Lasagna

Good morning! Hope your week is going well. I've been going through some old recipes since it seems like I've been in a rut lately. This Skillet Lasagna was a hit a few years ago and everyone still loved it last night.

Skillet Lasagna

Use a 12-inch nonstick skillet with a tight filling lid.
-1 tablespoon olive oil
1 medium onion, minced
-3 garlic cloves, minced
-1/8 teaspoon red pepper flakes
-1 pound ground beef or turkey. (I used 1/2 ground beef, 1/2 sausage)
-1 (28-ounce) can diced tomatoes
1 (8-ounce) can tomato sauce
-Water
-10 curly-edged lasagna noodles, broken into 2-inch lengths
1/2 cup plus 2 tablespoons grated Parmesan cheese
-1 cup mozzarella
-1 cup ricotta cheese
-3 tablespoons chopped fresh basil

1. Heat oil in large nonstick skillet over medium heat until shimmering. Add onion and cook until onion begins to brown, about 5 minutes. Stir in garlic and pepper flakes and cook until fragrant, about 30 seconds. Add ground meat and cook, breaking apart meat, until no longer pink, about 4 minutes. Drain off any grease. Season with salt and pepper.

2. Pour tomatoes with their juices into a 1-quart measuring cup. Add water until mixture measures 1 quart. I also seasoned this mixture with salt, pepper, Italian seasonings and a pinch of sugar.

3. Scatter pasta over meat but do not stir. Pour diced tomato mixture over pasta. Cover and bring to simmer. Reduce heat to medium-low and simmer, stirring occasionally, until pasta is tender, about 20 minutes.

4. Remove skillet from heat and stir in 1/2 cup Parmesan. Sprinkle on mozzarella. Dot with heaping tablespoons of ricotta, sprinkle with pepper, and cover and let stand off heat for 5 minutes. Sprinkle with basil and remaining 2 tablespoons Parmesan. Serve.


Let me know if you try it!