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Meyer Lemon Cranberry Cake
 Meyer Lemon Cranberry Cake I got a goodie box from Frieda’s Produce last week and it contained 6 of the prettiest meyer lemons along with dried mushrooms and shallots. Meyer lemons are one of my favorite fruits this time of year. They are sweeter than regular lemons and are perfect for baking with. This cake can be made in less than 15 minutes and about 45 minutes of baking time, depending on the pan you use. I used a 12 cup bundt pan. Over at That’s My Home one of my most popular recipes is a Cranberry Orange Cake. That recipe makes a small cake and I used one of my smaller bundt pans when I made it. You can see above that this cake doesn’t come all the way to the top of this bundt pan. It will however serve 10 – 12 people. Meyer Lemon Cranberry Cake Author: Mary Ellen Recipe type: Cake, Bundt, Dessert Prep time: 15 mins Cook time: 45 mins Total time: 1 hour Serves: Serves 10 3 cups (13 1/2 ounces) all-purpose flour 1 teaspoon baking powder 3/4 teaspoon salt 1/2 teaspoon baking soda 3 tablespoons Meyer lemon zest 1 1/2 cups granulated sugar 1/2 cup butter, at room temperature 3 tablespoons Meyer lemon juice 1/2 teaspoon lemon extract 3 large eggs, at room temperature 1 cup low-fat buttermilk 2 cups chopped cranberries Glaze 1 cup (4 oz) confectioners’ sugar 2 teaspoons low-fat buttermilk 3-4 teaspoons Meyer lemon juice 3 cups (13 1/2 ounces) all-purpose flour 1 teaspoon baking powder 3/4 teaspoon salt 1/2 teaspoon baking soda 3 tablespoons Meyer lemon zest 1 1/2 cups granulated sugar 1/2 cup butter, at room temperature 3 tablespoons Meyer lemon juice 1/2 teaspoon lemon extract 3 large eggs, at room temperature 1 cup low-fat buttermilk 2 cups chopped cranberries Glaze 1 cup (4 oz) confectioners’ sugar 2 teaspoons low-fat buttermilk 3-4 teaspoons Meyer lemon juice Preheat oven to 350 degrees. Mix together the flour, baking powder, salt and baking soda. Set aside. Add the sugar and butter to a mixing bowl. Cream together until light and fluffy. Add the Meyer lemon juice and zest. Add eggs one at a time, mixing it in well. Add half of the buttermilk and half of the flour mixture to the butter mixture. Beat until incorporated. Add remaining flour and buttermilk. Fold in the chopped cranberries. Pour the batter into a greased bundt pan. Spread out evenly. Bake for about 45 minutes or until a tester comes out clean. Preheat oven to 350 degrees. Mix together the flour, baking powder, salt and baking soda. Set aside. Add the sugar and butter to a mixing bowl. Cream together until light and fluffy. Add the Meyer lemon juice and zest. Add eggs one at a time, mixing it in well. Add half of the buttermilk and half of the flour mixture to the butter mixture. Beat until incorporated. Add remaining flour and buttermilk. Fold in the chopped cranberries. Pour the batter into a greased bundt pan. Spread out evenly. Bake for about 45 minutes or until a tester comes out clean. adapted from Cooking Light Cranberry Orange Cake Cranberry Sweet Rolls Cranberry Pork Chops Pin It!
Thanksgiving Recipe Round Up
 Categories Our Featured Recipes Archives Archives Recent Posts Pumpkin Cheesecake Cake Lemonade Slushies It’s a Party with Frozen Watermelon Daiquiri’s! Cheesy Italian Sweet Pepper Bites Fresh From Florida Tomatoes Campfire Cinnamon and Raisin French Toast 3 Ingredient Strawberry Microwave Jam Strawberry Jam Chocolate Pudding Cake Ooey Gooey Butter Cakes Chocolate Fudge Peppermint Ooey Gooey Butter Cake Ham with Easy Sour Orange Glaze Favorite Christmas Breakfast or Brunch Recipes My Favorite Christmas Candy Recipes Deviled Crab Croquettes Saffron Yellow Rice with Autumn Vegetables Pumpkin Cheesecake Cake Lemonade Slushies It’s a Party with Frozen Watermelon Daiquiri’s! Cheesy Italian Sweet Pepper Bites Fresh From Florida Tomatoes Campfire Cinnamon and Raisin French Toast 3 Ingredient Strawberry Microwave Jam Strawberry Jam Chocolate Pudding Cake Ooey Gooey Butter Cakes Chocolate Fudge Peppermint Ooey Gooey Butter Cake Ham with Easy Sour Orange Glaze Favorite Christmas Breakfast or Brunch Recipes My Favorite Christmas Candy Recipes Deviled Crab Croquettes Saffron Yellow Rice with Autumn Vegetables Places of Interest Facebook Pinterest Razzle Dazzle Recipes RSS That's My Home Facebook Pinterest Razzle Dazzle Recipes RSS That's My Home Sign Up for our Newsletter Search That’s My Home and Razzle Dazzle Recipes Custom Search
Pumpkin Pecan Cobbler
 Pumpkin Pecan Cobbler Looking for something a little different? This easy to make cake might just be your new seasonal favorite dessert. It is a lot like a pudding cake, you end up with a cake layer and an ooey gooey layer on the bottom with pecans. It is great served warm with whipped cream. Pumpkin Pecan Cobbler Author: Mary Ellen Recipe type: Dessert, Cake Prep time: 10 mins Cook time: 40 mins Total time: 50 mins Serves: 8 servings Cake 1 cup + 3 tablespoons all purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 3/4 cup granulated sugar 1 teaspoon cinnamon 1/4 teaspoon nutmeg 1/2 cup pumpkin puree 1/4 cup milk 1/4 cup vegetable oil 1 egg 1 1/2 teaspoons vanilla Topping 1/2 cup granulated sugar 1/2 cup brown sugar 1 cup pecans 1 1/2 cups very hot water Cake 1 cup + 3 tablespoons all purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 3/4 cup granulated sugar 1 teaspoon cinnamon 1/4 teaspoon nutmeg 1/2 cup pumpkin puree 1/4 cup milk 1/4 cup vegetable oil 1 egg 1 1/2 teaspoons vanilla Topping 1/2 cup granulated sugar 1/2 cup brown sugar 1 cup pecans 1 1/2 cups very hot water Preheat oven to 350 degrees. Mix together the flour, baking powder, salt, sugar, cinnamon and nutmeg. Mix together in a mixing bowl the pumpkin, milk, oil, egg and vanilla. Beat together until well mixed. Add the dry ingredients. Mix well. Pour batter into an 8 x 8 baking dish that has been sprayed well with cooking spray. In a small bowl combine the topping ingredients, sugar and pecans. Sprinkle over the cake. Add the water carefully on top. Do NOT stir! Bake for 40 minutes. Preheat oven to 350 degrees. Mix together the flour, baking powder, salt, sugar, cinnamon and nutmeg. Mix together in a mixing bowl the pumpkin, milk, oil, egg and vanilla. Beat together until well mixed. Add the dry ingredients. Mix well. Pour batter into an 8 x 8 baking dish that has been sprayed well with cooking spray. In a small bowl combine the topping ingredients, sugar and pecans. Sprinkle over the cake. Add the water carefully on top. Do NOT stir! Bake for 40 minutes. Maybe you’d like to try our recipe for? Pumpkin Cheesecake Mousse Sugar Free No Bake Pumpkin Pie Pumpkin Pie Pin It!
Pumpkin Pie
 Categories Our Featured Recipes Archives Archives Recent Posts Pumpkin Cheesecake Cake Lemonade Slushies It’s a Party with Frozen Watermelon Daiquiri’s! Cheesy Italian Sweet Pepper Bites Fresh From Florida Tomatoes Campfire Cinnamon and Raisin French Toast 3 Ingredient Strawberry Microwave Jam Strawberry Jam Chocolate Pudding Cake Ooey Gooey Butter Cakes Chocolate Fudge Peppermint Ooey Gooey Butter Cake Ham with Easy Sour Orange Glaze Favorite Christmas Breakfast or Brunch Recipes My Favorite Christmas Candy Recipes Deviled Crab Croquettes Saffron Yellow Rice with Autumn Vegetables Pumpkin Cheesecake Cake Lemonade Slushies It’s a Party with Frozen Watermelon Daiquiri’s! Cheesy Italian Sweet Pepper Bites Fresh From Florida Tomatoes Campfire Cinnamon and Raisin French Toast 3 Ingredient Strawberry Microwave Jam Strawberry Jam Chocolate Pudding Cake Ooey Gooey Butter Cakes Chocolate Fudge Peppermint Ooey Gooey Butter Cake Ham with Easy Sour Orange Glaze Favorite Christmas Breakfast or Brunch Recipes My Favorite Christmas Candy Recipes Deviled Crab Croquettes Saffron Yellow Rice with Autumn Vegetables Places of Interest Facebook Pinterest Razzle Dazzle Recipes RSS That's My Home Facebook Pinterest Razzle Dazzle Recipes RSS That's My Home Sign Up for our Newsletter Search That’s My Home and Razzle Dazzle Recipes Custom Search
Holiday Dessert Round Up
 Categories Our Featured Recipes Archives Archives Recent Posts Pumpkin Cheesecake Cake Lemonade Slushies It’s a Party with Frozen Watermelon Daiquiri’s! Cheesy Italian Sweet Pepper Bites Fresh From Florida Tomatoes Campfire Cinnamon and Raisin French Toast 3 Ingredient Strawberry Microwave Jam Strawberry Jam Chocolate Pudding Cake Ooey Gooey Butter Cakes Chocolate Fudge Peppermint Ooey Gooey Butter Cake Ham with Easy Sour Orange Glaze Favorite Christmas Breakfast or Brunch Recipes My Favorite Christmas Candy Recipes Deviled Crab Croquettes Saffron Yellow Rice with Autumn Vegetables Pumpkin Cheesecake Cake Lemonade Slushies It’s a Party with Frozen Watermelon Daiquiri’s! Cheesy Italian Sweet Pepper Bites Fresh From Florida Tomatoes Campfire Cinnamon and Raisin French Toast 3 Ingredient Strawberry Microwave Jam Strawberry Jam Chocolate Pudding Cake Ooey Gooey Butter Cakes Chocolate Fudge Peppermint Ooey Gooey Butter Cake Ham with Easy Sour Orange Glaze Favorite Christmas Breakfast or Brunch Recipes My Favorite Christmas Candy Recipes Deviled Crab Croquettes Saffron Yellow Rice with Autumn Vegetables Places of Interest Facebook Pinterest Razzle Dazzle Recipes RSS That's My Home Facebook Pinterest Razzle Dazzle Recipes RSS That's My Home Sign Up for our Newsletter Search That’s My Home and Razzle Dazzle Recipes Custom Search
Aunt Jennie’s Sugar Cookies
Aunt Jennie’s Sugar Cookies have a hint of lemon and are rolled in sugar. This recipe has been passed down and until recently I could never figure out who Aunt Jenny was. A look at the family tree revealed no clues. No matter how hard you shook that family tree there was no Aunt Jennie was. One day I was browsing on Ebay looking for old cook booklets that brands did and I saw a brand of shortening called Aunt Jennie. Could it be I had found our missing aunt? I waited patiently for the booklet to come and sure enough on the inside cover was Aunt Jennie’s Sugar Cookies. I had found our so called missing relative. I think Aunt Jennie’s shortening was popular in the 1950’s in the south, I don’t believe it is available now. The good news is this recipe lives on. It is a very simple sugar cookie to make and the secret to them is not to add to much flour. If you add additional flour you will have a dry cookie and that’s not a good thing. I dressed these up for Christmas with some red sanding sugar mixed with a little regular sugar. This is a great recipe for a budding cook to try out because they really are an easy cookie to make. To ensure I make all of my cookies the same size I use a small scoop to portion out the dough. Makes easy work of it and ensures all cookies require the same baking time. Aunt Jennie’s Sugar Cookies Author: Mary Ellen Prep time: 15 mins Cook time: 8 mins Total time: 23 mins Serves: 30 cookies 1/2 cup shortening 1/2 teaspoon lemon rind 1/2 teaspoon nutmeg 1/2 teaspoon salt 1 cup sugar 2 eggs, well beaten 2 tablespoons milk 2 cup flour 1 teaspoon baking powder 1/2 teaspoon soda 1/2 cup shortening 1/2 teaspoon lemon rind 1/2 teaspoon nutmeg 1/2 teaspoon salt 1 cup sugar 2 eggs, well beaten 2 tablespoons milk 2 cup flour 1 teaspoon baking powder 1/2 teaspoon soda Combine crisco, lemon rind, nutmeg and salt. Add sugar gradually, add beaten eggs and milk. Mix well. Add flour sifted with baking powder and soda. Mix well. Drop from a teaspoon onto a greased cookie sheet. Roll in sugar Let stand a few minutes, then flatten with a damp cloth-covered glass that is dipped in the sugar. Bake at 375°F. for 8-12 minutes. Combine crisco, lemon rind, nutmeg and salt. Add sugar gradually, add beaten eggs and milk. Mix well. Add flour sifted with baking powder and soda. Mix well. Drop from a teaspoon onto a greased cookie sheet. Roll in sugar Let stand a few minutes, then flatten with a damp cloth-covered glass that is dipped in the sugar. Bake at 375°F. for 8-12 minutes. Maybe you’d like to try? Copycat Lofthouse Sugar Cookies Peppermint Stick Cookies Chocolate Pecan Jam Thumbprint Cookies Chocolate Fudge Peppermint Cookies
Candy Cane Cookies
Sparkly Candy Cane cookies for the Christmas season! I made these cookies for the first time this week. The dough is easy to work with and tastes great! Candy Cane Cookies Author: Mary Ellen Prep time: 20 mins Cook time: 10 mins Total time: 30 mins Serves: 4 dozen 1 cup butter 3/4 cup granulated sugar 1/2 cup confectioners sugar 2 egg yolks 2 teaspoons peppermint extract 1 teaspoon vanilla 2 1/4 cups flour 1/2 teaspoon salt 12 drops red food coloring 1 cup sanding sugar (for rolling in) about 1 cup butter 3/4 cup granulated sugar 1/2 cup confectioners sugar 2 egg yolks 2 teaspoons peppermint extract 1 teaspoon vanilla 2 1/4 cups flour 1/2 teaspoon salt 12 drops red food coloring 1 cup sanding sugar (for rolling in) about Using your stand mixer fitted with the paddle, beat butter and sugars together until light and fluffy, about 4-5 minutes. Add egg yolks, flavorings and beat until incorporated. Add flour and salt and mix until combined. Divide dough in half and add red food coloring to half of the dough. Shape each half into a 5 inch square on parchment or waxed paper. Refrigerate for 2 hours. Roll each square into a 9 inch square. Flip one dough square on top of the other. Gently roll it to adhere together. Refrigerate 15 minutes. Cut dough in half. Cut into 1/4 inch strips and dip into sanding sugar. Twist the dough and shape into a candy cane shape. Place on a greased baking sheet. (when my pan was full, I put them back in the fridge for 15 minutes) Preheat oven to 350°. Bake for 10 – 13 minutes or until the edges begin to show browning. Cool on cookie sheet for 5 minutes before removing to a cooling rack. Cook's Magazine Using your stand mixer fitted with the paddle, beat butter and sugars together until light and fluffy, about 4-5 minutes. Add egg yolks, flavorings and beat until incorporated. Add flour and salt and mix until combined. Divide dough in half and add red food coloring to half of the dough. Shape each half into a 5 inch square on parchment or waxed paper. Refrigerate for 2 hours. Roll each square into a 9 inch square. Flip one dough square on top of the other. Gently roll it to adhere together. Refrigerate 15 minutes. Cut dough in half. Cut into 1/4 inch strips and dip into sanding sugar. Twist the dough and shape into a candy cane shape. Place on a greased baking sheet. (when my pan was full, I put them back in the fridge for 15 minutes) Preheat oven to 350°. Bake for 10 – 13 minutes or until the edges begin to show browning. Cool on cookie sheet for 5 minutes before removing to a cooling rack. Cook's Magazine
Pecan Tartlets
My favorite at Christmastime, these are the perfect bite. They have a buttery pie shell with a sweet pecan filling. This is my favorite cookie recipe and I think it is an old bake off recipe. If I could only make one kind of Christmas cookie this would be it. I know it isn’t a cookie but it is cookie size and looks gorgeous on the cookie tray. The easiest way to make the shells for these is with a tart tamper. It makes life so much easier with this kitchen tool. You want to make sure that you don’t use too much dough or you won’t have room for the filling. I have learned to use a ball of dough a little less than the size of a walnut or do as I do and weigh it. I use .06 oz. for each one. If you double the recipe which I do I get 58 mini tarts. One of my mini tart pans is a little larger than usual so I think you could get 60 of them if you weigh the dough out. Usually I get 48 when I don’t weigh the dough. I cook the filling before I make the dough which gives it time to cool which I have found keeps them from oozing the filling out that last 5 minutes of baking time. Pecan Tartlets Author: Mary Ellen Prep time: 30 mins Cook time: 15 mins Total time: 45 mins Serves: 2 dozen Shell: 1/2 C. butter 1/2 C. sugar 1 egg 1 t. almond extract 1 3/4 C. flour Filling 1 C. confectioner's sugar 1/3 C. corn syrup 1/2 C. butter 1 C. chopped pecans Shell: 1/2 C. butter 1/2 C. sugar 1 egg 1 t. almond extract 1 3/4 C. flour Filling 1 C. confectioner's sugar 1/3 C. corn syrup 1/2 C. butter 1 C. chopped pecans Dough Mix butter and sugar together. Add egg and almond extract. Mix in flour. Divide dough into 24 equal pieces. Press each into the bottom and up the sides of a mini muffin pan. Bake at 350°F. for 10 minutes until lightly brown. Filling Mix ingredients in a medium saucepan. Bring to boil and cook for 1 minute. Fill shells. Optional: Top with a pecan half. Bake at 350°F. for 5 minutes. Cool in pan for 1 minute. Remove tarts from pan and cool on a rack. Dough Mix butter and sugar together. Add egg and almond extract. Mix in flour. Divide dough into 24 equal pieces. Press each into the bottom and up the sides of a mini muffin pan. Bake at 350°F. for 10 minutes until lightly brown. Filling Mix ingredients in a medium saucepan. Bring to boil and cook for 1 minute. Fill shells. Optional: Top with a pecan half. Bake at 350°F. for 5 minutes. Cool in pan for 1 minute. Remove tarts from pan and cool on a rack. Maybe you’d be interested in our Sparkly Snowflake Cookies? Or Peppermint Sticks?
Butter Riches
Butter Riches are a buttery, light cookie with a brown sugar frosting. One of my favorites for a cookie exchange or on a cookie tray. Happy Holidays! I hope you and yours are enjoying a safe and happy holiday season. I have a special treat for you today! I have joined forces with some of my best blogging friends to bring you a collection of our Must Bake Holiday Cookies! We are hoping to make your holiday MERRIER with this collection of our Must Bake Holiday Cookies together in one place! Here’s wishing you a happy holiday season full of love, family, and lots of cookies, of course <smile> Butter Riches | by Recipes, Food and Cooking Butter Riches Author: Mary Ellen Recipe type: Cookies, Christmas Prep time: 15 mins Cook time: 7 mins Total time: 22 mins Serves: 30 cookies 3/4 Cups Butter 1/2 Cups Brown Sugar 1 tablespoon Sugar I Egg Yolk 1 teaspoon Vanilla 1 3/4 - 2 Cups Flour 3/4 Cups Butter 1/2 Cups Brown Sugar 1 tablespoon Sugar I Egg Yolk 1 teaspoon Vanilla 1 3/4 - 2 Cups Flour 1/4 Cup Butter 2 1/2 Cups Powdered Sugar 1 teaspoon Vanilla 3 – 4 tablespoons Milk 1/4 Cup Butter 2 1/2 Cups Powdered Sugar 1 teaspoon Vanilla 3 – 4 tablespoons Milk Cream together butter, brown sugar and sugar. Add an egg yolk and vanilla. Mix in thoroughly. Add enough flour to make a stiff dough. Shape into balls about the size of a walnut. Place on a greased cookie sheet. Flatten with a glass that has been dipped in sugar, to the size of a half dollar. Bake cookies at 350°F. for 7 – 9 minutes. Cool on a wire rack. Cream together butter, brown sugar and sugar. Add an egg yolk and vanilla. Mix in thoroughly. Add enough flour to make a stiff dough. Shape into balls about the size of a walnut. Place on a greased cookie sheet. Flatten with a glass that has been dipped in sugar, to the size of a half dollar. Bake cookies at 350°F. for 7 – 9 minutes. Cool on a wire rack. Brown butter in a pan over medium heat. Stir in Powdered Sugar and Vanilla. Gradually stir in Milk until it reaches a spreading consistency. Frost cookies and add sprinkles if desired. Brown butter in a pan over medium heat. Stir in Powdered Sugar and Vanilla. Gradually stir in Milk until it reaches a spreading consistency. Frost cookies and add sprinkles if desired. More Christmas Cookies! Soft Molasses Cookies Black Out Cookies Candy Cane Cookies
Broccoli Quiche
Creamy quiche filled with broccoli and cheese. Good hot or cold! Broccoli Quiche A couple of days ago I had a stamping class here and we made the 25 and Counting frame that was previewed in the Stampin’ Up! mini catalog. I knew this was going to take quite a bit of time to assemble so I decided to make a light lunch for the ladies. We had this quiche that I have made for years and a creamy butternut soup. This is an easy quiche to make and comes out perfect every time. You can use any filling you like, I have done ham and cheese, sausage and topped it with country gravy (great when you want something over the top) and about any vegetable you can think of. Just make sure you pre-bake the crust especially if you use a store bought one so it doesn’t get soggy. Broccoli Quiche Author: Mary Ellen Prep time: 10 mins Cook time: 45 mins Total time: 55 mins Serves: Serves 6 5 large eggs 1 cup whipping cream 1 cup sharp cheddar cheese 1/2 lb. broccoli (I used frozen) salt, pepper to taste pinch nutmeg prebake a pie crust (I used Pillsbury for convenience today) 5 large eggs 1 cup whipping cream 1 cup sharp cheddar cheese 1/2 lb. broccoli (I used frozen) salt, pepper to taste pinch nutmeg prebake a pie crust (I used Pillsbury for convenience today) Preheat oven to 350 degrees. Whip eggs in blender. Stir in whipping cream and seasonings. Pour frozen broccoli into pie shell. Salt a little. Top with cheese. Pour egg mixture into pie pie shell. Place on a baking sheet. Bake for 35-40 minutes until center is set. Note: I also use fat free half and half in place of whipping cream. If I do I only use fresh blanched broccoli that has been dried with paper towels. This quiche tends to sometimes be a little watery if you don't eat it fresh from the oven. It tastes good and I think it is worth the difference in calories. It also takes a little longer baking time. Preheat oven to 350 degrees. Whip eggs in blender. Stir in whipping cream and seasonings. Pour frozen broccoli into pie shell. Salt a little. Top with cheese. Pour egg mixture into pie pie shell. Place on a baking sheet. Bake for 35-40 minutes until center is set. Note: I also use fat free half and half in place of whipping cream. If I do I only use fresh blanched broccoli that has been dried with paper towels. This quiche tends to sometimes be a little watery if you don't eat it fresh from the oven. It tastes good and I think it is worth the difference in calories. It also takes a little longer baking time. Homemade English Muffins Blueberry Pancakes Biscuit Bake Casserole
Coffeecakes Archives - Recipes Food and Cooking
 Categories Our Featured Recipes Archives Archives Recent Posts Pumpkin Cheesecake Cake Lemonade Slushies It’s a Party with Frozen Watermelon Daiquiri’s! Cheesy Italian Sweet Pepper Bites Fresh From Florida Tomatoes Campfire Cinnamon and Raisin French Toast 3 Ingredient Strawberry Microwave Jam Strawberry Jam Chocolate Pudding Cake Ooey Gooey Butter Cakes Chocolate Fudge Peppermint Ooey Gooey Butter Cake Ham with Easy Sour Orange Glaze Favorite Christmas Breakfast or Brunch Recipes My Favorite Christmas Candy Recipes Deviled Crab Croquettes Saffron Yellow Rice with Autumn Vegetables Pumpkin Cheesecake Cake Lemonade Slushies It’s a Party with Frozen Watermelon Daiquiri’s! Cheesy Italian Sweet Pepper Bites Fresh From Florida Tomatoes Campfire Cinnamon and Raisin French Toast 3 Ingredient Strawberry Microwave Jam Strawberry Jam Chocolate Pudding Cake Ooey Gooey Butter Cakes Chocolate Fudge Peppermint Ooey Gooey Butter Cake Ham with Easy Sour Orange Glaze Favorite Christmas Breakfast or Brunch Recipes My Favorite Christmas Candy Recipes Deviled Crab Croquettes Saffron Yellow Rice with Autumn Vegetables Places of Interest Facebook Pinterest Razzle Dazzle Recipes RSS That's My Home Facebook Pinterest Razzle Dazzle Recipes RSS That's My Home Sign Up for our Newsletter Search That’s My Home and Razzle Dazzle Recipes Custom Search