Tuesday, February 6, 2024

Cleaning up

I've been going through the old posts; deleting the old posts that have nothing to do with anything, that were only a paragraph or two posted because I got paid to add a link.  Jesus. The shit I did in the early years, lol.  

Anyway, its like reading the journal I wrote when I was eleven. Total crap. Garbage. Cringe factor 10+.

Thursday, January 11, 2024

Chewy Crispy Flat Cinnamon Rolls

I know I said I wouldn't bore you some weird post about how this recipe was given to my family centuries ago and we only make it on special occasions or when someone dies. But I lied. Sorta.  

I recall my mom making cinnamon rolls and then rolling them out flat in more sugar and cinnamon and baking them until the edges were crispy but they were also chewy delicious.  They were way better than her carrot cake. Just sayin.

So the other day I decided to make them and let me say this, they did not disappoint. Crispy outer edges that were also chewy and just the right amount of diabetes for my liking.  



1 cup sugar
1 to 2 tablespoons cinnamon
4 cinnamon rolls

I didn't make my own dough, because time.  So I used the Rhodes frozen cinnamon rolls. I did a quick thaw method (preheat oven to 175°, turn off and place frozen rolls on a baking tray and leave for 15-20 minutes (longer if you're not in a hurry) to thaw.   

You can use homemade dough. I'm lazy and when I want a snack, I want it within 30 minutes

DO NOT allow the rolls to raise (frozen or homemade). Once the cinnamon rolls have thawed, remove from oven.

Make your cinnamon sugar mixture and set it aside

Heat your oven to 350° this time,

Spread out about 1/4 cup of the sugar cinnamon mixture and place one cinnamon roll in the center, roll it around and flip it in cinnamon/sugar then using a rolling pin roll it flat, about 1/8 inch thick, think the thickness of two thick tortillas stacked on each other, but flatter than pita bread. Flip and make sure both sides are dusted in the cinnamon sugar. 

Place on a lined baking sheet (I recommend parchment paper, but if you don't have that, use non stick spray). Place the now flat rolls about one inch apart. They're not going to expand much. 

Bake at 350° for 13 to 15 minutes. Until golden brown.


Friday, December 1, 2023

Candied Yams (or Sweet Potatos)


1/2 stick melted butter
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/2 cup granulated sugar
1/2 cup dark brown sugar (okay to use light)
1 Tablespoon vanilla extract
1 cup chopped pecans (optional)
3 or 4 medium sized yams (IDK what is medium. To me, medium is long and thick, like two soda cans long and about as wide around)


Preheat the oven to 375 F.

Melt butter in microwave and set aside to cool, but NOT solidify.

Peel the yams then knife em. You can slice or cube or chunk, just be consistent in width so they cook evenly.  Place in large bowl and set aside.

In a small bowl, combine the spices and sugars. Mix well.

Now spray a 9” by 13” pan with non stick spray, OR, line the sides/bottom of your pan with parchment paper.

Pour the butter and vanilla over the yams in the bowl. Dump in the sugar and spices and pecans. Mix until all the yams are coated then pour into the pan and cover with foil.  

You’ll bake these for 35 to 45 minutes, depending on your oven. 

At the 20 minute mark, remove the foil and stir. Recover and put back in oven for 15 minutes. Check your yams at this point. Keep checking every 5 to 7 minutes until they’re done (poked with a fork there is no resistance). 

When the yams are done, remove from the oven, uncover and let sit 5 to 15 minutes (this will thicken the sauce).

PS: when the yams are done, remove foil and cover with mini marshmallows (about ½ bag is what I use). Place under broiler for 5 to 7 minutes. WATCH CAREFULLY so the marshmallows don’t burn.  Remove and let sit 5 to 15 minutes to allow the sauce to thicken.

PPS: you can boil your yams before you coat and bake. I don't know why you'd do this, but if you want to cut down on some of the baking time it makes sense.  My issue with boiling first is the yams get mushy. Baked yams are tender but firm, whereas boiled yams are mushy when you bite into them AND they don't absorb the sugar and spices so you're just eating a boiled yam with syrup.  Don't let me tell you how to like your yams. You do you. It's fine. It's FINE.

PPS: you can make the the day before and reheat but I would not make them any sooner than that. Also, if you freeze them they seem to be mushy upon reheat.  Yams are finicky.

Thursday, November 30, 2023


Okay look. I want to say something. Just before the holiday I was browsing the internets looking for a recipe my mom used to make.  Can I just tell you the amount of minutia I had to wade through just to get an ingredients list? 

I do not want a long, drawn out, boring ass history lesson about the food I'm about to spend hours cooking so my family can snarf it down in less than 10 minutes. 

I just don't.

I apologize to everyone out there for any recipe I posted that contains a college thesis. 



#Humbled #WhyAmILikeThis #GetOffMyLawn

Thursday, November 9, 2023

Tater Tot Pie


1 lb ground beef

1 medium onion 

1 Tbs butter

1 bag tater tots

1 large can 

I chopped the only onion I had, sauteed it in a little butter, then added the now defrosted hamburger, seasoned with some garlic salt and pepper, and browned it up like I was making taco meat.

While the burger was browning, I took to the task of spraying a 9x13 cake pan with non stick spray. Then I stood each of those cute little tater tots on end and lined that pan all sorts of orderly.  And pretty.

When the burger was done, I drained the excess grease and added my large can of cream of mushroom soup and a 1/2 cup of milk.  When the soupy burger mixture was hot and steamy, I poured it across the tots and then added a layer of shredded cheese to the top.

I baked it at 400° for about 40 minutes.  When the dinger went off, I proclaimed dinner was served.

The 16 year old wouldn't eat it.  The 18 year old said it was delicious. The Man and I decided it was good enough to fill us up but it wasn't going on the permanent what sounds good for dinner menu.