Kim Iverson - Archive site

I would love to take complete credit for this granola, but I'm afraid I can't. I mix and match parts of it (i.e. to use walnuts in place of mixed nuts, pancake syrup in place of real maple syrup [only because we never have real maple syrup]) but I found this recipe online somewhere years ago and I've been addicted ever since to it. It's very simple to make. I usually make a double batch (just double every single item) and use 2 cookie sheets so that I can make an extra bunch of it. I usually go through it within one month, more if I don't cook dinner at night some times and use this for my dinner.  It's also great to top oatmeal with this granola, or ice cream. Some times you can even use it on top of yogurt, or anything else you may enjoy using this with! The best part of this granola? Is how your house smells during and after you've made it! Now since I always end up with needing to use substitutions, I'll asterisk a lot of the items and tell ...

Cinnamon Roll Bread This recipe is derived from The Pioneer Woman cinnamon roll recipe -  http://thepioneerwoman.com/cooking/2007/06/cinammon_rolls_/   INGREDIENTS: 1 cup milk 1/4 cup oil 1/4 cup sugar 3 tsp yeast (I use quick rise) 1 tsp vanilla 1/4 tsp cinnamon (optional) 2 cup all-purpose flour 1/4 cup flour 1/4 heaping tsp baking powder 1/4 almost tsp baking soda 1/4 heaping teaspoon salt 1/4 cup softened butter 1/4 cup sugar (I prefer 1/4 cup packed brown sugar, but either works) cinnamon to sprinkle over top *optional chopped nuts of your choice (if you choose to use nuts, know that the bread will fall apart very easy) Pan used is an 8x4" loaf pan DIRECTIONS: Mix the 1 cup milk, 1/4 cup oil, and 1/4 cup sugar in a large bowl. Stick in microwave for about 1 minute. The time varies. You want it warm enough you can add the yeast without scorching, but not cool enough that the yeast won't react. I have found 1 minute works great for my microwave. Mix i...

Isn't the name enough to make your mouth water? I am working out the kinks of this and meanwhile enjoying the failed attempts. No, not at all. I mean it's cinnamon roll bread. Who would enjoy that? Here are some of the images so far, and what's to come. What you can't see is my highly adorable pig cutting board it's on. Made from bamboo--new favorite "wood" tools. What you can't see in the images is the middle part. That's the failed part. Why we hide it beneath beautiousness that distracts you.

Credit for the original recipe is found here -  http://www.seriouseats.com/recipes/2011/03/homemade-tater-tots.html I will write up how I did it, but the original tells how to freeze it, and the like. Mine will just tell how to make a quick batch which will disappear within no time. And I do mean NO time.  Homemade Tater Tots Ingredients: (Original recipe -  http://www.seriouseats.com/recipes/2011/03/homemade-tater-tots.html ) 2 lbs russet potatoes, peeled and cut up into 1-inch chunks. About 4-5 large ones.  2 quarts frying oil (whichever you prefer, and use, I did just plain shortening) 2 tsp salt 1 tbsp cornstarch 1/2 tsp granulated sugar Ground black pepper (recipes calls for fresh, but I used my regular been sittin on the stove forever pepper :p) Directions: (Original recipe -  http://www.seriouseats.com/recipes/2011/03/homemade-tater-tots.html ) Wash potatoes for about 10 seconds in cold water, then place in wire mesh...

Some of the most delicious doughnut holes on the planet. Not even kidding. Fairly simple to make too. One winter when the heater decided to stop working, my mom was in Texas, brother was long-haul truck driving, and I was on my own, I used a bag of these to pay my brother's friends for coming out, working all day, and replacing the broken parts for free. They said the doughnut holes didn't last but an hour after they left here, haha.

I decided to try these delicious pumpkin cinnamon rolls this year from The Pioneer Woman, whom I adore. Noticed that I do not have any canned pumpkin to speak of--thought I did and was up to that stage of the cooking--once underway so I went ahead and grabbed a can of yams and smashed up a cup worth. I also halved the recipe, so technically I only needed 1/2 cup of the yams, but figured the taste would be better if I used more. I thought since pumpkin tends to be more intense a flavor, that having twice as much for the sweet potato would flavor it better. And cause I like sweet potatoes. I am in the last stage of rising and have to only wait about 15-30 minutes more before I cook and the smell fills the house. If you're looking for a really great cinnamon roll recipe, you should check out Ree's other recipe for the regular ol' cinnamon rolls. I have tried those before and they were hands down, the best recipe for cinnamon rolls I've ever done, tried. For hom...

This makes an excellent bread for sandwiches because it's sturdy, yet light.

I always love making these cookies around the winter time, to go along with it being Christmas, and Fall, but these taste practically like doughnuts, so they'd be good year-round really.  Pumpkin Walnut Cookies Yield: About 5 dozen

I always love making these cookies around the winter time, to go along with it being Christmas, and Fall, but these taste practically like doughnuts, so they'd be good year-round really.  Pumpkin Walnut Cookies Yield: About 5 dozen Ingredients:                   Cookie: 1 cup butter, softened 2/3 firmly packed brown sugar 1/3 cup sugar 1 cup cooked pumpkin (or you can substitute canned, but make sure it's pure pumpkin, or else you'll have to omit the: pumpkin pie spice--I typically have pumpkin pie filling so it does work with that too) 1 egg 1 teaspoon vanilla 2 cups all-purpose flour 1 1/2 tsps pumpkin pie spice, or  ground cinnamon 1 tsp baking powder 1 tsp baking soda 1/4 tsp salt 1 up chopped walnuts           Frosting:             (I typically leave this out and do a dusting of powdered sugar, or nothing.) 2 cups po...