Matooz' Rolls

I have never cooked rolls (or even bread for that matter) in my life but I was really craving some yummy homemade rolls so I stole this recipe from my sis-in-law Suzanne's blog. She has made these rolls for lots of family occasions including thanksgiving and christmas and they never disappoint and are requested often. I was nervous to try them because last time I tried baking bread it ended horribly but I'm happy to say these were a success! Even I (the baker) was raving about how good they turned out :) I halved this recipe and got about 2 pans worth of rolls which was plenty for us but it is a great amount if you're cooking for a large group.  Taken from

My Family's Roll Recipe
In a medium/small bowl combine 2 Tbsp. yeast and 1 Tbsp. Sugar into 1/2 cup warm water. Set in a warm place. The yeast needs time to rise and become active. (maybe 10-15 mins.)

In a large bowl combine:
1 Cup butter (melted)
1 Cup Sugar
1 Cup Boiling Water

Stir until the sugar is dissolved. Add the ingredients from the first bowl (yeast, etc) to this mixture.

Add: 4 eggs, beaten
1 cup cold water
2 tsp. salt
7 1/2 cups Flour  ( I needed more flour at sea level, dough should be a little shiny and just barely too sticky to roll out)
in the order they are listed and mix with a spoon.

Cover and refrigerate overnight. About 2 to 3 hours before baking remove from fridge and form rolls.

For crescent rolls, divide dough into fourths and roll each part out into circle and spread with melted or softened butter. Cut into wedges with a pizza cutter and roll up each piece, beginning at wide end of triangle.

Cover (we just usually use a clean dish towel) and let rise for 3 hours.

Bake at 425 for 8 to 12 minutes. Altitude and humidity seem to affect these a lot, so check them often to see how long it takes where you live! (I barely needed 8 min at sea level)

Pumpkin Cream Trifle

Mom sent me this recipe- they made it for Thanksgiving dinner. It sounds delicious and looks amazing. You can't go wrong with pumpkin and cream cheese.
Pumpkin Cream Trifle

1st Layer:
1 pkg. spice cake
1 small pkg. instant vanilla pudding
1 c. canned pumpkin
1/2 c. vegetable oil
1/2 c. water
3 large eggs
1 tsp. ground cinnamon
1/2 tsp. ground ginger

Preheat oven to 350 degrees. Place all ingredients in a large bowl and blend with electric mixer on low for one minute. Scrape down bowl and blend at medium for two minutes. Spray 9X13 pan and pour batter into it. Bake for 32-39 minutes, or until cake tests done. Cool completely. When ready to assemble trifle, cut into 1-inch cubes.

Second Layer:
1 large pkg. instant cheesecake flavored instant pudding
2 cups cold milk
2 cups freshly whipped cream (unsweetened)
1 bag Heath Toffee bits (by chocolate chips in grocery store)

Combine pudding with milk and blend with whisk until it starts to thicken. Fold in whipped cream.

To assemble the trifle: Place 1/3 of cake into large bowl, followed by 1/3 cream mixture and then 1/3 toffee bits. Repeat two more times. Refrigerate.

Thanksgiving Dressing

I'm not a big fan of stuffing a turkey. I like mine a little on the drier side rather than a big ball of mush. So I tried this recipe last week for our feast, and I loved it! I couldn't find Mrs. Cubbison's herb dressing in the store, so I used the entire box of seasoned dressing and added my own herbs--sage, thyme, and celery salt.

Thanksgiving Dressing
Jessica Sedgwick

1 cup butter
1 1/2 cups chopped celery, include leaves
1 cup onion, chopped
1/2 box Mrs. Cubbison Herb Dressing
1/2 box Mrs. Cubbison Seasoned Dressing
3/4 cup cooked wild rice
3/4 cup dehydrated cranberries
3/4 cup chopped peeled apples
1 1/2 cups chicken stock

Melt butter in 8-12 quart pot. Saute the celery and onions until limp. Add the herbed and seasoned dressings, rice, cranberries, and apples. Toss to mix well. Pour the chicken stock over the dressing evenly and toss to stir. Spray a 9x13 dish with non-stick vegetable spray. Lightly fill pan level. Do not pack. Cover with foil and bake at 350 for 35-40 minutes. Serves 8-10.

Pumpkin Streusel Bars

Pic courtesy Google images

My SIL, Macy made these for dessert a few weeks ago and I fell in love with them. So much so, that I made them a week later for a dinner party we went to. I'm not usually a huge fan of pumpkin, but these were amazing. Seriously. I think I'm going to forgo the pumpkin pie at Thanksgiving this year and go for these instead.

Pumpkin Streusel Bars
Macy Bell

1 box yellow cake mix
1/2 cup butter, melted
1 egg

Stir together cake mix, melted butter, and egg until well combined. Reserve one cup for topping. Press remaining mixture into the bottom of a 9x13 pan.

1 (15 ounce) can pumpkin puree
1 egg
2/3 cup sugar
1 t. vanilla
1/4 t. salt
1 t. cinnamon
1/4 t. nutmeg

Whisk together pumpkin, egg, sugar, vanilla, salt and spices. Spread filling over pressed crust.

1 cup reserved cake mix
1/2 cup sugar
1 T. cinnamon
3/4 cup old fashioned oats (I used quick oats with great results)
1/2 cup cold butter, cut into pieces

whipped cream , for serving

Stir together reserved cake mix, sugar, cinnamon, and old fashioned oats. Cut in cold butter with a fork or pastry cutter until mixture resembles course crumbs. Sprinkle over filling and bake in a 325 oven for 35-40 min.* , or until topping is lightly browned (do not over bake). Serve with whipped cream.

*Mine took more closer 50 minutes to bake.

Slow-Cooker Stuffing

For any of you that haven't yet picked a stuffing recipe for Thanksgiving, look no further. I grew up on Stove Top and though it was good (How can stuffing be bad?) I have recently been converted over to the homemade stuffing. I'm bringing the stuffing this year to Thanksgiving dinner and I was kind of stressed because I've never made stuffing before. So what did I do? of course! I searched for the highest-rated and most rated stuffing recipe and this was it! I wasn't going to make this for the big day, though, without trying it out first and I'm really glad I did, because I tweaked it a little bit and it turned out fabulous. Happy Thanksgiving in 2 days!

Slow-Cooker Stuffing
adapted from
  • 1 cup butter or margarine
  • 1 1/2 cups onion, diced very small
  • 1 1/2 cups celery, chopped very small
  • 1/4 cup chopped fresh parsley
  • 8 ounces sliced mushrooms, diced very small
  • 12 cups dry bread cubes
  • 1 teaspoon poultry seasoning
  • 1 1/2 teaspoons dried sage
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried marjoram
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • up to 4 cups chicken broth, as needed
  • 2 eggs, beaten
  1. Melt butter or margarine in a skillet over medium heat. Cook onion, celery, mushroom, and parsley in butter, stirring frequently.
  2. Spoon cooked vegetables over bread cubes in a very large mixing bowl. Season with poultry seasoning, sage, thyme, marjoram, and salt and pepper. Pour in enough broth to moisten, and mix in eggs. Transfer mixture to slow cooker, and cover.
  3. Cook on High for 45 minutes, then reduce heat to Low, and cook for 4 to 8 hours.
Note: The amount of broth you add totally depends on you. Add more if you like mushy stuffing and less if you like dry stuffing. If you've added too much, you can take the lid of the crock pot off for the last hour or so and if you've added too little, just slowly add a bit more. If you like a crispy top to your stuffing, throw it in the oven at 350 for 15 minutes or until crispy.