Last Grocery List and Recipes (Includes FULL Easter Menu) - The Prepared Table

Updated: Apr 11, 2020

Groceries for Week 7 (Includes a Full Easter Menu). April 6-12


5 Onions

15 carrots

4 stalks celery

3 Lemons

4 cups peaches (fresh or canned)

1 green bell pepper

1 jalapeno

1 bunch parsley

2 romaine heart

1 granny smith apple

(Peppers and/or onions optional for calzones)

5 pounds Russet or yukon gold potatoes

4 cups blueberries


4 pound ground beef

1 pound ground sausage

2 pounds bacon

1 ½ pound flank steak

Pepperoni and/or canadian bacon (optional for calzones)

10-15 Ham (your choice, for Easter)

Canned Goods:

2 cans (28 ounce) diced tomatoes

5 can (16 ounce) red kidney beans

1 can (16 ounce) white kidney beans

3 cans (10 ounce) beef stock

1 jar spaghetti sauce

1 jar marinara sauce

4 cans Black Beans

4cans Navy (northern) beans

1 can crushed pineapple

1 can cherry pie filling

1 can evaporated milk

2-6 green bananas (so they can ripen)

4-6 parsnips

(olives and/or pineapple optional for calzones)

Dry Goods:



Brown sugar

Baking Powder

Baking Soda

Bread flour

3 cups Cocoa powder

2 bags Powdered Sugar

6 boxes vanilla instant pudding

1 box cherry jello

Yellow Cornmeal

2 boxes yellow or white cake mix


1 box vanilla wafers

1 box Graham crackers






garlic powder

Red Pepper Flakes

Italian seasoning

Cayenne pepper


Rosemary or herb de provence






1 box small shaped pasta

1 box penne

2 boxes linguine

3 cups rice


3 (6 ounces) shredded Parmesan

(6 ounces) shredded

(6 ounces) shredded

5 (8 ounces) cream cheese

3 dozen eggs

Sour cream

Buttermilk (optional)

1 gallon Milk

4 pounds Butter

3 pints heavy whipping cream

3- (8 ounce fresh mozzarella balls

1 container of ricotta


2 bags Broccoli florets

2 bags cauliflower florets

1 bag peas

3 containers cool whip

1 premade pie shell



Olive Oil

Instant Coffee (optional)

Vegetable oil


Peanut Butter (smooth)



yellow mustard

Soy sauce

1 cup walnuts

1 bottle Blue cheese dressing

Kentucky Bourbon

Maple Syrup

White Soda


1 bag peanut butter cups

Vegetable Shortening

Week #7

Pasta E Fagioli

Prep and Cook Time:45-60 minutes

Serves: 8-10

1 pound ground beef

1 pound ground sausage

1 onion finely chopped

3 carrots finely chopped

4 stalks celery finely chopped

2 cans (28 ounce) diced tomatoes, undrained

1 can (16 ounce) red kidney beans, drained

1 can (16 ounce) white kidney beans, drained

3 cans (10 ounce) beef stock

3 teaspoons oregano

2 teaspoons black pepper

5 teaspoons parsley

1-3 teaspoons red pepper flakes (optional)

1 jar (20 ounce) spaghetti sauce

1 cup cooked and drained pasta (your preference)

In a large soup pot, brown the meat, onions, carrots, and celery.

Once fully cooked, add in all remaining ingredients (besides the pasta).

Simmer for about 15-20 minutes.

Stir in the pasta right before you serve. Otherwise the pasta may absorb too much liquid from the soup.

Seve HOT

Italian Loaf

Prep and Cook Time: About 2 ½ hours

Yields: 1-loaf (French style, about 14 inches)

1 package or 2 ½ teaspoons active dry yeast

2 teaspoons Italian seasoning

1 ½ teaspoons salt

2 cups warm water (about 106°)

4 cups bread flour (all purpose flour will work, but bread flour is preferred for proper texture)


In a mixing bowl, add water and yeast. Allow the yeast to sit in the water, and activate for about 5 minutes. Add additional ingredients. Mix well for 5-8 minutes. The dough may be sticky, but able to be managed. If not, add a little more flour. Knead well. Allow the dough to rise, doubling in size. This should take 40-45 minutes. Knead the dough again and shape into a loaf on a sheet pan. Once again, let the dough rise until doubled and then bake in the oven for 45-60 minutes at 400°. The shape of your loaf will cause the cook time to vary, but your loaf should be a toasty brown color.

Brooklyn Blackout Cupcakes

Prep and Cook Time: 30 minutes + 30 minutes to cool and frost

Serves: about 24


Cupcake papers

3 Cups all-purpose flour

3 Cups granulated sugar

1 ½ cups cocoa powder

1 Tablespoon baking soda

1 ½ teaspoon salt

4 large eggs

½ Cup sour cream

1 Cup buttermilk

1 ½ Warm water + ½ instant coffee powder (Coffee powder is optional)

½ Cup vegetable oil

1 tablespoon vanilla extract


1 ½ Cup (3 Sticks) unsalted butter, softened

8 ounces (1 block) Cream Cheese, softened

1 ½ Cup unsweetened cocoa powder

1 tablespoon vanilla extract

⅛ teaspoon salt

7 Cups powdered sugar

¼ Cups heavy cream (more if needed for a better consistency)



Preheat oven to 350° degrees

Whisk together the flour, sugar,cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined.

Add eggs, sour cream, buttermilk, warm water, oil, and vanilla.

Beat on medium speed until smooth. About 1 minute.

Divide into the prepared cupcake pans, they should be ⅔ full.

Place and oven and cook until cake tester inserted into center comes out clean, about 12-15 minutes

Remove from oven and allow the cupcakes to cool completely before frosting.


In a large bowl (or bowl of a stand mixer), beat the butter and cream cheese until light and fluffy. About 2-3 minutes.

Carefully add the cocoa powder, vanilla, and salt.

Beat until combined.

With mixing speed on low, gradually add powdered sugar, one cup at a time.

When all of the powdered sugar has been added, beat in heavy cream.

Then add more to create a spreadable consistency.

The frosting should be on the thicker side, however it will thicken even more when the cake is refrigerated.

Spread frosting on the cupcakes and decorate as desired. Place in the refrigerator to chill for at least an hour before serving.

Oven Roasted Cauliflower & Broccoli Pasta

Prep and Cook Time:30-45 minutes

Serves: 6

6 Cups fresh broccoli florets chopped

6 Cups fresh cauliflower florets chopped

4 Tablespoons extra olive oil, divided

1 3/4 teaspoons salt, divided

1/4 teaspoon black pepper, divided

1 box penne pasta

1 cup shredded parmesan cheese

3 tablespoons lemon juice

1 tablespoon garlic powder


Preheat oven to 475º F, and boil a large pot of water on the stove.

On a sheet pan, toss the broccoli florets with 2 tablespoons olive oil, 3/4 teaspoon salt, and 1/8 teaspoon pepper. On a second sheet pan, repeat the process with the cauliflower florets, tossing them with 2 tablespoons olive oil, 3/4 teaspoons salt, and 1/8 teaspoon pepper. Ensure the veggies are spread out on the pans and not overlapping each other.

Place cauliflower in the oven and roast for 6 minutes; then add broccoli to the oven. Roast them both for 7 minutes before stirring both cauliflower and broccoli. Roast the veggies for about 10-12 minutes more, until they have begun to brown. Remove from oven and set to the side.

Add Pasta to boiling pot of water. Cook to al dente. RESERVE 1 cup of the starchy cooking water, and then drain the pasta.

In a large bowl, combine the veggies with the pasta, parmesan, lemon juice, garlic, and remaining 1/4 teaspoon salt evenly over the pasta . While stirring, SLOWLY add in enough cooking water until you reach your desired consistency.

Taste and adjust as needed.

Serve while hot.

Eleanor's Breadsticks

Prep and Cook Time: about 2 hours

Yields:14 breadsticks

1 cup water warm

1 Tablespoon active yeast

2 Tablespoons butter softened

1 egg

3 ¼ Cups Flour

¼ Cup sugar

1 teaspoon salt

3 tablespoons butter melted

garlic salt and Italian seasoning to taste


Combine all ingredients (besides the

melted butter, Garlic salt and Italian seasoning) in a mixing bowl.

Knead the dough for about 5 minutes.

After the kneading, the dough will be soft and slightly sticky, however of the dough remains too sticky to handle, add a little more flour.

Add the dough ball to a greased bowl. Cover with plastic wrap and let rise one hour, until nearly double in size. Gently dump the dough on a floured surface, and divide it into 14 pieces. Roll the dough to form a breadstick shape.

Place them on a greased sheet pan, and allow them to rise for another 30 minutes.

Bake them at 350 F for 15-20 minutes, or until they are brown.

After removing them from the oven, brush with melted butter and sprinkle with a small amount of garlic salt and italian seasoning.

Serve hot or cold...but hot is better!

Peanut Butter Crumble Pie

Prep and Cook Time:


1 prebaked pìe crust 9-ìnch

Hidden Crumble:

1/2 cup powdered sugar

1/4 cup creamy peanut butter

Peanut Butter Fìllìng:

1 small box ìnstant vanìlla puddìng mìx

1 1/2 cups mìlk

1/2 cup peanut butter

1 cup of cool whìp + some for the top of the pie


In a mixing bowl, combine the crumble ingredients. Set to the side

In a separate mixing bowl, Combine the filling ingredients, until light and fluffy.

To assemble, add ½ the crumble to the bottom of your baked pie crust. Press down lightly to form a layer. Then add the filling over the crumble.

Spread it evenly and add the remaining cool whip and crumble over the top.

Cover and refrigerate until ready to serve.

Cornbread Casserole

Prep and Cook Time:1 ½ hours

Yields: 6-8

For cornbread:

¾ cup all-purpose flour

⅓ cup cornmeal (yellow is preferred)

⅓ cup sugar

1 ½ teaspoons baking powder

¼ teaspoon salt

2 Tablespoons melted butter

¾ cup milk

1/8 cup oil

1 egg

For Filling:

1 pound Hamburger

1 Large Onion finely chopped

½ pound bacon chopped into 1 inch pieces (save the other half for your bacon green beans)

2 cans Black Beans (drained)

2 cans Red Kidney Beans (drained)

2 cans Navy (northern) beans (drained)

½ Cup Ketchup

½ Cup molasses

¼ Cup yellow Mustard

¾ cup brown sugar

2 teaspoons garlic powder

2 teaspoons black Pepper

1 teaspoon cayenne pepper


Prepare your filling in a large pot. Fry together hamburger, bacon, and onion. Once fully cooked add the remaining ingredients. Mix well and set to the side.

To prepare the cornbread topping, add all the ingredients together in a mixing bowl. Mix just until the ingredients are combined.

In a 9x13 baking dish, pour in the filling. Be sure it is spread evenly on the bottom of the dish.

Gently pour the cornbread mix over the top of the filling. Spread it across the top, making certain the mixture reaches the edges of the pan.

Bake at 325 F for about 45-50 minutes, or until the cornbread is brown, fully cooked, and not raw in the middle.

Serve hot from the oven.

Oven Roasted Carrots

Prep and Cook Time: about 30 minutes

Serves: 6-8

3 Tablespoons olive oil

1 ¼ Teaspoons salt

Ground black pepper to taste

1 teaspoon dried Thyme or parsley

12 Fresh carrots


Preheat oven to 400 degrees

Slice the unpeeled carrots diagonally into 1 ½ inch long pieces. If your carrots are thick, cut them in half first.

In a large bowl, place olive oil, kosher salt and ground black pepper in a large bowl.

Whisk to combine.

Place the carrots in the bowl and toss to coat thoroughly.

Place them on a rimmed cookie sheet in a single layer.

Roast in the oven for about 20 minutes or until tender and browned.

Remove from the oven and sprinkle with dried thyme or parsley.

Cherry & Pineapple Dump Cake

Prep and Cook Time: 1 ¼ hours


1- 20 ounce can crushed pineapple

1 box of yellow or white cake mix

1- 20 ounce can cherry pie filling

1 stick of butter


In a 9x13 inch pan, dump in undrained pineapple, add cherry pie filling and spread evenly to the edges of the pan.

Over your fruit sprinkle your dry/unprepared cake mix.

Drizzle melted butter over the cake mix.

Bake at 350 F for about an hour.

Pasta Carbonara

Prep and Cook Time: about 45 minutes

Serves: 8-10

2 pounds or 2 boxes pasta (linguini is preferred)

1 pound chopped bacon

2 teaspoons garlic powder

1 Tablespoon parsley chopped

1 small onion diced

4 egg yolks

¾ cup heavy cream

1 Cup parmesan cheese shreds

½ teaspoon Salt & ¼ teaspoon Pepper


In a large saucepan, fry your bacon and onion together, cooking the bacon until it is crispy. Do not drain the grease.

Turn off heat, allowing the bacon and onions to cool a bit. Begin to prepare the pasta.

In a large pot of heavily salted, boiling water, add pasta. Cook to al dente. Drain, cover to keep warm and set to the side.

In the large pan of bacon and onions, add in the garlic, heavy cream, parmesan cheese, and egg yolks. Mix together well, making sure that the sauce is fully combined, add in the drained pasta, making certain the sauce coats all the pasta. Add in salt, pepper and parsley.

Serve while still hot.

Cast-iron Rosemary Bread

Prep and Cook Time: If possible, prep the dough in the morning. Cook time is about 40-45 minutes

Yields: 1 large loaf


3 cups all-purpose flour

2 teaspoons garlic powder

1 Tablespoon finely chopped rosemary or Herb de Provence

1 ¼ teaspoons salt

¾ teaspoon black pepper

½ teaspoon active yeast

1 ½ Cups lukewarm water


In a large mixing bowl, combine flour, garlic, rosemary, salt, pepper and yeast.

Add water to create a wet, sticky dough.

Cover with plastic wrap and let stand at room temperature for as long as you can, at least 3 hours, up to 12.

Prepare a 10-inch cast iron skillet by spray it with non stick cooking spray. You may also use a regular cookie sheet.

Once the dough has rested and risen, gently shape dough into a round ball.

Place it into the prepared skillet. Loosely cover it with plastic wrap and let stand at room temperature until dough has doubled in size, about 2 hours.

Preheat oven to 450 F. Place into oven and bake until brown, about 30-40 minutes.

Serve with butter

Peach Cobbler

Prep and Cook Time: about an hour



½ Cup butter

1 Cup flour

Pinch of salt

1Tablespoon baking powder

1 Cup milk

1 Cup Sugar


1 Tablespoon lemon juice

4 Cups peach slices (fresh or canned)

1 teaspoon ground cinnamon

1 Cup sugar divided

In a large saucepan, add together peaches, cinnamon, 1 cup of sugar, and lemon juice.

Bring to boil and remove from heat.

In a large mixing bowl, mix together remaining ingredients.

Prepare a 9x13 baking dish.

Pour peach mixture evenly in the bottom of the dish.

Pour cake mixture over the peach mixture.

Bake at 375 F for 40 minutes or until cake is golden brown

Erin's Mongolian Beef & Rice

Prep and Cook Time: about 45-60 minutes


2-3 Cups prepared rice

1 ½ pound flank steak sliced into 1/4 inch thick strips

1 Tablespoon garlic powder

1 jalapeño diced

1 bell Pepper thinly sliced

1 teaspoon dried ground ginger

1 small onion finely chopped

2 tablespoons cornstarch

1 tablespoon oil

For the sauce:

1/2 cup soy sauce

1/2 cup brown sugar

2 teaspoons cornstarch


Coat the sliced beef with corn starch. Set to the side.

Add all sauce ingredients to a mixing bowl, and stir until combined. Set aside.

In a saucepan, add oil, jalapeño, ginger, garlic and the sliced beef to the pan.

Cook and stir until the beef is cooked to your liking, about 3-5 minutes.

Stir in the sauce, mixing well until everything is evenly coated and the sauce is thick. Taste to see if your flavors are right. Add more spices if needed.

Remove the pan from heat, serve over cooked white rice.

Butter Parsley Peas

Prep and Cook Time:15-20 minutes

Serves: 6

1 bag of frozen peas

1 stick of butter

½ of a Lemon's juice

2 Tablespoons fresh Parsley chopped

Salt & Pepper


In a large Saucepan, melt butter, and add in the peas, lemon, and parsley. Add Salt and Pepper to taste.

Cook until the peas are warm. Serve Hot.

Nan's Refrigerator Cake

Prep and Cook Time: about 2 hours


1 package cherry jell-o (4 serving size)

1 package Duncan Hines Yellow cake mix (or any other yellow cake mix you like)

1 package vanilla instant pudding mix (serving size 4)

½ cup of cold milk


Dissolve Jello in ¾ cup of boiling water.

Add ½ Cup of cold water

Set aside.

Mix cake as directed, bake in a 9x13 pan until the cake is fully cooked, 35-40 minutes.

Cool cake for 20-25 minutes.

With the handle of a wooden spoon, poke holes over the top of your cake.

Slowly pour Jell-O Mixture into holes of the cake.

If you have left over liquid then pour all over cake.

Refrigerator cake while preparing topping.


Mix instant pudding mixture with cold milk thoroughly.

Add cool whip until fully mixed and immediately frost cake.

Cover the cake, and place back into the fridge to set for at least an hour before serving.

Apple & Walnut Salad

Prep and Cook Time:15-20 minutes

Serves: 6-8

2 heads Romaine lettuce washed and torn

1 Granny Smith Apple chopped to bite size bits

½ -1 Cup chopped walnuts

8 ounces or 1 cup fresh mozzarella cheese chopped

Blue cheese dressing


Chop fresh mozzarella into 1 inch squares. set to the side.

In a large serving bowl, add torn romaine leaves, sprinkle with walnuts and chopped mozzarella cheese. To prevent them from browning, chop and add apples right before you serve.

serve with the dressing on the side.

Store in fridge before serving

Crazy Easy Calzones

Prep and Cook Time: If possible, prepare the dough in the morning. Cook time is about an hour.

Serves: 8-10

For the crust:

1 ¾ teaspoon yeast

1 ¾ teaspoon salt

3 ¼ Cups flour


For the Filling:

1 Jar marinara sauce

2 pounds fresh mozzarella

1 container ricotta cheese

½ cup shredded Parmesan cheese

1 egg

Pepperoni (optional)

Bell or Jalapeno Peppers (optional)

Diced onion (optional)

Black olives (optional)

Ground Sausage (optional)

Pineapple (optional)

Bacon or Canadian Bacon (optional)


For the crust:

In a large mixing bowl, combine ingredients with JUST enough water to make a very sticky dough. The dough should be a putty like consistency.

Cover the dough and allow it to rise until it has at least doubled.

It can also be made in the morning and set on the kitchen counter to rise all day, until you are ready to use it for dinner.

When you are ready to use it, sprinkle your work surface with flour liberally. Divide your dough into 8 equal balls.

Roll into circles and place on a greased sheet pan or pizza stone.

In a medium sized bowl, mix together the three types of cheese. Set to the side.

Crack your egg into a small bowl and whisk it together with 1 Tablespoon of water. Using a pastry brush. Brush the edges of the dough with the eggwash. If you don't have a pastry brush, use your fingers or a paper towel to brush on the egg.

On one side of the dough circle, spread a table spoon full of the cheese mix. Add in whatever other ingredients you prefer.

Gently fold one side of the dough over the other, making a pocket. Pinch or fork down the egg washed edges. Ensuring the filling doesn't escape in the oven.

Allow the Calzones to rest and rise for 15-20 minutes.

Bake in the oven at 400F until the crust is brown and fully cooked. about 20-25 minutes.

Serve hot and with HOT marinara on the size for dipping.

Flicia's Southern Debutantè Banana Puddin'

Prep and Cook Time: If possible, prep in the morning to the wafers can soften. About 30 minute prep time.


1 box of vanilla wafers

1 can of evaporated milk

2- 3.4 ounce boxes of vanilla pudding

3 Cups whole milk

16 ounces whip cream (cool whip)

2-6 ripe bananas (your preference)

In a large bowl, mix together both types of milk, pudding, and cool whip.

In a 9x13 pan or a trifle bowl, layer wafers, pudding and slices of banana.

Allow the pudding to set for as long as possible before serving. Allowing the wafers to soften.

Serve cold and with extra whipped cream or sprinkles (if desired).

*If you have extra wafers, you may crush them and sprinkle them across the top of the pudding, it looks beautiful and tastes great.

Kentucky Bourbon & Maple Brown Sugar Ham

Cook and Prep Time: 15 minutes for the glaze + cooking instructions on the ham.

Serves: A good rule of thumb of thumb for meat portioning is to prepare about ½ - ¾ pound of meat per guest. This may seem like a lot, but this rule also factors in the weight of "non-edible" fat and bone.

10-15 lb Preferred Ham (bone in is my favorite)

1 Cup Kentucky Bourbon

½ cup real maple syrup

1 Cup Brown Sugar

1 can white Soda-Sprite,7up ect. (Mt Dew is my Favorite)

¼ teaspoon ground cloves


Place Ham in a baking pan.

In a medium sized bowl, combine the syrup, brown sugar, cloves and bourbon.

Mix well and pour over Ham.

Add the white soda to the bottom of the baking pan, so that the ham is bathing in it.

Bake according to the packaging on the Ham.

Reserve ham drippings to make gravy with.

Nana's panfried Parsnips

Prep and Cook Time:30-45 minutes

Serves: 8

4-6 Parsnips

1 stick butter



garlic powder


Peel and thinly slice parsnips. Rinse and set to the side.

In a medium skillet or pan, on medium heat, melt a stick of butter in the pan.

Add in the parsnips and sprinkle with salt, pepper, and garlic.

Fry until the parsnips become caramelized and are brown and crispy.

Serve warm.

Garlic Butter & Herb Mashed Potatoes

Prep and Cook Time: 45 minutes


3 pounds russet or yukon gold potatoes

1 stick butter

1 ½ teaspoons salt

1 teaspoon black pepper

1 teaspoon garlic powder

1 teaspoon dried parsley flakes

1 teaspoon dried rosemary

¼-½ cup milk or cream (depending on your texture preference)


Peel, boil and mash your potatoes.

add in the remaining ingredients.

Mix well. Taste to see if you need to add additional spices. Adjust as you see fit.

Serve Warm

Holiday Beans

Prep and Cook Time: 1 hour * Can be prepared the day before and rewarmed.


1 pound Hamburger

1 Large Onion finely chopped

½ pound bacon chopped into 1 inch pieces (save the other half for your bacon green beans)

2 cans Black Beans (drained)

2 cans Red Kidney Beans (drained)

2 cans Navy (northern) beans (drained)

½ Cup Ketchup

½ Cup molasses

¼ Cup yellow Mustard

¾ cup brown sugar

2 teaspoons garlic powder

2 teaspoons black Pepper

1 teaspoon cayenne pepper


In a large pot, fry together hamburger, bacon, and onion. Once fully cooked add the remaining ingredients. Mix well and cook on low-medium heat. Allow the beans to simmer for at least 30 minutes. Taste and add additional spices if needed or preferred.

Serve warm.

(these beans freeze well, and will keep in the freezer for up to 3 months)

Bacon Green Beans

Prep and Cook Time: 45 minutes

Serves: 6-8

½ pound Bacon (save the other half for the holiday beans)

4-5 cups of green beans (fresh, frozen, or canned)

1 stick butter

1 teaspoon salt

1 teaspoon black pepper

1 small onion finely chopped


In a large skillet, on medium heat, combine and cook bacon and onions, partially cooking them, about midway. They will cook further with the remaining ingredients.

Add butter, green beans and spices.

Cook until the green beans begin to brown and caramelize.

Serve Hot.

Ham Gravy

Prep and Cook Time: 15-20 minutes


3-4 cups Ham drippings

2 Tablespoons Cornstarch

¼ cup warm water

½ - 1 teaspoon salt


In a mug, combine the cornstarch and water. set to the side.

In a medium sized saucepan, add in the ham drippings, bring to a boil.

Once the ham drippings are boiling, slowly mix in the cornstarch/water mixture, adding only a little bit at a time, until you reach the desired thickness. The cloudy appearance will fade as the cornstarch dissolves and thickens.

If you like a thicker gravy, add more cornstarch and water.

Taste before you add additional salt.

The ham drippings may already be plenty salty. Each ham varies.

Oma's Potato Rolls

Prep and Cook Time: about 2 ½ hours

Serves: 1 ½ dozen

Yields 2-2 ½ Dozen Rolls

2 Cups of diced potatoes (boiled until soft and tender, save 1 cup of the starchy cooking water)

1 teaspoon honey

1 Package or 2 ½ teaspoons active dry yeast

1 egg

4 Tablespoons Salted Butter

4 ¾ Cup All Purpose Flour

1 ¾ teaspoon Salt


in a medium saucepan, boil potatoes until tender and soft. RESERVE 1 cup of the starchy cooking water, allow the water to cool to 106°F, once cool, add your yeast to the water.

Mash your potatoes and add to a mixing bowl.

Add in your yeast/water and flour.

Do not add the honey directly on the yeast, it may kill it.

Add in the remaining ingredients and mix/knead well, about 5 minutes.

The dough may be slightly sticky.

Spray a medium glass or ceramic bowl with non-stick cooking spray and add your dough. Cover the bowl with cling wrap and allow for the dough to rise until it doubles in size (about an hour).

Once dough has risen, remove it from the bowl, punch it down and knead the air out. Divide your dough into golf ball-sized rolls. Roll the dough into smooth balls and place them onto prepared sheet pans (sprayed).

Allow them to rise for about 40-45 minutes,

Sprinkle the tops of the risen rolls with some extra flour.

Bake at 350°F.

This recipe should yield about 2 ½ dozen rolls.

Peanut Buttercup Cheesecake

Prep and Cook Time:1 ½ hours + 2 hours to cool *can be made the day before

Yields: 1 Cheesecake

You will need one Springform pan


1 box (3 sleeves) Graham Crackers

1 Stick Butter (melted)

1 pinch salt

4 Tablespoons sugar


Crush 2 cups of Graham Crackers into fine crumbs, add to a medium sized bowl, add in the melted butter Sugar and salt.

Mix well.

Pour the crumb mixture into the springform pan and form a crust along the bottom and 1-inch up the side of the pan. Set to the side.


4 (8 ounce) Cream Cheese (softened)

1 ½ Cup Brown Sugar

½ Cup Peanut Butter

4 Eggs

1 teaspoon Vanilla

¼ Cup Whipping Cream

2 ½ Cups Chopped Peanut Butter Cups


In a mixing bowl, whip together cream cheese, whipping cream, peanut butter, Brown sugar and vanilla. Scrape the sides of your mixing bowl.

Add in the eggs, one at a time. Mix well. Slowly mix in the chopped peanut butter cups. Pour into your crust and bake at 350 for about an hour. Cool completely before serving. Store covered and in the fridge.

Blueberry Crumb Pie

Prep and Cook Time: about 2 hours *can be made the day before

Yields 1 pie


4 cups blueberries

¾ cup sugar

3 Tablespoons cornstarch

3 Tablespoons water

1⁄2 teaspoon cinnamon

1⁄4 teaspoon nutmeg


In a medium sized saucepan, combine all the ingredients and bring to a boil. The mixture should be slightly thickened and sticking to the back of a spoon.

Set to the side while you prepare the crust.


3 ½ Cups all purpose flour

1 Tablespoon Sugar

1 teaspoon salt

½ cup ice water

1 stick COLD water

½ cup vegetable shortening


Add the flour, salt, and sugar in a large mixing bowl.

Cut in the Butter and shortening, making pea-sized crumbs with the butter. Small butter chunks are a good thing!

Slowly add in COLD water, only enough to make a rollable dough.

Do not over mix. Separate your dough into two equal balls. One for this pie, and one can go into your freezer for later use. Or, you can use it as a top crust or lattice if you prefer.

Place in the fridge to rest for 20 minutes before you roll it for your pie.

When you are ready to make your pie, lightly flour your counter and roll out your dough into a circle.

Transfer to a pie pan, and form your pie crust.

Pour in the filling, and bake at 350 for about 45-60 minutes. Until the crust in brown, and the bottom is fully cooked.

Serve hot or cold.

(remaining pie dough can be frozen for up to 3 months)

Crumb Topping:

1 cup of flour

1 ¼ Cups Brown Sugar

1 teaspoon Baking soda

1 stick melted butter

½ teaspoon cinnamon

dash of salt

In a large mixing bowl, combine all ingredients. Mix well until you can form crumbs with your fingers.

If it is too dry, add an addition amount of melted butter. Don't add too much, or your crumb topping will melt away in the oven.

Sprinkle on top of your pie and bake.

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