If you want a recipe mentioned in one of my books, please contact me and I'll add it to this page.

Nikki asked for the bread recipe from


2 cups of warm water
2 packages of dry yeast
1/2 cup sugar
Stir together and set aside until it starts to bubble
2 cups all purpose flour
1/2 cup cooking oil
2 eggs
1 Tablespoon of salt
Stir well
About 2 - 2/12 cups of flour (I like it slightly soft but if you want heavier rolls add more flour)
Knead in the bowl for a minute or so. Set aside to rise with a tea towel over it. I often make this just before I go to bed at night and let it rise all night but it can be made up and let rise until double in about 2 hours.
Put it on a floured board or surface. Divide in half. Pinch off one half into a dozen dinner rolls (this can be put into muffin tins in sections if you want clover leaf rolls or made into biscuit type dinner rolls if that's what you want). Used greased pans with whatever you do...can also be put into a loaf pan and it makes wonderful French toast or breakfast toast. Let rise, covered again, until doubled in size. Bake at 350 degrees until golden brown, cover the top with melted butter as soon as it comes out of the oven.

The other half...roll out to about 1/2 inch thick. Cover with melted warm butter, brown sugar and cinnamon. Roll it up like a jelly roll and cut off pieces about an inch thick. Should make about a dozen cinnamon rolls. Let rise until doubled and bake at 350 degrees until done. When they are done, turn upside down on a foil lined cookie sheet and ice with butter cream frosting while they are still hot. We like chopped pecans on top of that but that's optional.

Butter cream frosting:
2 cups powdered sugar
1/4 cup unsalted butter, softened
1 t. vanilla
Just enough milk to make the right consistency (NOTE: if you like more of a glaze make it thinner. If you like a frosting make it thicker)

I also use this recipe for donuts...just turn out your dough on a floured surface, roll out to 1/2 inch thick and cut your donuts. I have cutters for the outside and the inside ring but if you are using a glass or something else be sure to make the hole pretty big since when they rise it will fill in. Let them rise and then very gently put them into deep hot oil, raised side down always so the flat side can have a chance to rise as they cook. It only takes a few minutes to fry them. Flip when golden brown and let the other side cook but only once. Flipping more than that lets them soak up the grease. Drain on paper towels and then flip them over a couple of times in glaze. Cool on a rack or waxed paper until cool enough to eat.

Powdered sugar
This should be about the consistency of mayonnaise. The hot donuts will pick up just the right amount to glaze.

Or if you want to put chocolate icing on them, let them cool and ice at that point with whatever you want. My kids and grandkids can eat them as long as I'm willing to keep frying.

JENN asked for the recipe for Cowboy Hash which I’ve mentioned in several of the cowboy books!




Brown from one to two pounds of hamburger meat with half a good-sized onion, that has been chopped fine. I use a cast iron skillet and I do not use the lean burger. While that is cooking peel and dice several potatoes. About four to the pound of meat works for us. Dump the potatoes into the meat and onion mixture and let the potatoes fry in the grease that has cooked off the meat until they are soft. Cover! I hae a cast iron lid that fits my skillet so it really works well but any type of skillet or lid works. Cook on medium heat. Most of the grease will be used up by the time the potatoes are done.


I add salt, pepper and a tablespoon of Worchestershire sauce at this time but you can let your imagination go wild. Maybe a can of corn or a little cayenne pepper?


We usually serve this with hot yeast rolls, corn on the cob (if you don’t add a can in the mixture) and green beans cooked with bacon grease and a few slivers of onion.


1 Pint of Brown Sugar

2 pints of Brer Rabbit New Orleans Syrup

1 Pint of boiling water

1 1/2 pints of melted lard (I use Crisco these days but not oil)

2 teaspoons of cinnamon

2 Tablespoons of ginger

2 Tablespoons of baking soda

Flour to make stiff (about 5 pounds)

Mix the brown sugar, syrup, spices and lard. Add the baking soda to the hot water and stir into the m mixture, then add flour to make stiff. The last of the flour will be worked in with your hands.

Pat onto cookie sheets (about 4 sheets is what this will make) and bake at 350 degrees until done. Turn upside down on either wax paper or a kitchen towel. When completely cool glaze and cut into squares. Store in an airtight container.

NOTE: I like to make these about a month before I need them because the longer the sit in an airtight container the better they are.

GLAZE: Powdered sugar, one teaspoon of vanilla and enough water to make a semi-thick frosting. This will harden with time and make a thin coating of sweetness on top of your ginger cakes. Be sure to use wax paper between the layers when you store them. I use an old Christmas popcorn tin and hide it or the kids will eat every one of them before they are aged. They tell me that they like them just as well that very day as they do a few weeks down the road!

Kristy asked for Ranch Potato Salad and Cream Puff Cake from The Yellow Rose Beauty Shop

Ranch Potato Salad

2 stalks of green onions (chopped)

1 package of dry Ranch Dressing

1 c. sour cream

1 c. mayonnaise

1 lb. bacon, cooked crisp, cooled and chopped

salt to taste

pepper to taste

Scrub potatoes and cut into chunks. (I leave the skins on because it gives the potato salad more color)

Cover with water in a large pot and cook until done. Do not overcook or the potatoes will turn to mush when you stir in the other ingredients.

While they are cooking, chop the green onions and cook the bacon. Mix those with the other ingredients and gently stir into the cooked potatoes. Refrigerate several hours before serving.


1 cup water

1 c. all purpose flour

4 eggs

1 8 oz. pkg. cream cheese

4 c. milk

3 3.5 oz pkgs. Vanilla pudding mix

1 (12 oz) container frozen whipped topping, thawed

¼ cup chocolate syrup


Preheat oven to 400 degrees F (200 degrees C).

In a large heavy saucepan, heat butter and water to boiling over medium-high heat. Add flour and reduce heat to low. Cook and stir until it forms a ball and pulls away from the pan. Remove from heat and transfer to a large bowl. Beat in eggs, one at a time, beating well after each egg.

Spread in bottom and up the sides of an ungreased 9x13 inch pan. Bake at 400 degrees F (200 degrees C) for 35 minutes. Cool completely.

To make the filling: In a large bowl, combine cream cheese and milk and beat until smooth. Add pudding mix and beat until thickened. Spread over cooled shell. Top with whipped topping, and drizzle chocolate syrup over the top.




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