Oatmeal Dinner Rolls

Makes about 16 rolls, depending on size you roll out

Prep time: about 2 hours, including rising times

2 cups water
1 cup quick oats
3 T. Butter
1 pkg (2 1/4 tsp) yeast
1/3 cup warm water
1/3 cup packed brown sugar
1 T. Molasses or if you don’t have it, 1 T. White sugar
1 1/2 tsp salt
4 to 5 cups bread flour (or all-purpose)

In a sauce pan, bring water to a boil. Add oats. Cook and stir 1 minute.
Remove from heat; add butter. Cool to lukewarm.

In mixing bowl, dissolve yeast in warm water. Add oats, brown sugar, white sugar, salt and 4 cups flour. Beat until smooth. Add enough remaining flour to form a soft dough.

Knead 4 to 6 minutes., or until smooth and elastic.
Place in a greased bowl, turning once to grease top..

Cover, place in warm place until doubled (about an hour). Punch down, allow to rest for 10 min..
Shape into 18 balls. Place in 2 greased 9-inch round pans. Cover and let rise until doubled, about 45 min to an hour.

Bake at 350 for 20-25 minutes or until golden brown.



Sausage Balls

Preheat oven to 350

1 pound uncooked hot sausage (or regular; add a little cayenne for heat if you want)
12 oz bag cheddar cheese
2 cups Bisquick
1 egg

a little milk if needed

Mix meat, egg and cheese in Kitchenaid or by hand. Add Bisquick 1 cup at a time

Roll into 1 inch balls. Bake at 350 for 20 – 25 minutes.

Carrot Cake

Not sure where this originally came from, but I would think either my Aunt Ruth or Aunt Edith. Definitely an Aunt or Grandma kind of cake.

  • 2 cups self-rising flour
  • 2 cups sugar
  • 1 tsp. cinnamon
  • 1 cup crushed pineapple
  • 1 cup walnuts
  • 4 whole eggs
  • 1 tsp. vanilla
  • 3 shredded carrots
  • 1 1/2 cup Oil

Mix dry ingredients. Add rest of ingredients.

Bake at 375 for 35 to 40 minutes. Let cake cool.


  • 1 cup sugar
  • 1/2 cup buttermilk
  • 1/2 tsp. soda

Bring to boil for 2 or 3 minutes. Pour over cake.



Melinda Reneau’s Banana Pudding

Not sure where this originally came from, but since Melinda gave it to me, she gets credit.

  • 3 small packages vanilla instant pudding
  • 5 cups milk
  • 1 large container Cool Whip
  • 1- 8 oz. container sour cream
  1. Pour milk into deep bowl. Add pudding mix and blend until thick
  2. Add sour cream and half of Cool Whip
  3. Blend until thick.
  4. Make pudding in layers: wafers, bananas, then pudding.
  5. Top with remaining Cool Whip.
  6. Chill before serving.
  7. Makes a 9×12 container.



  • Self-rising corn meal
  • Self-rising flour
  • sugar
  • butter/fat
  • buttermilk

The following is for my little corn stick pan. I used to make more, but we just ate it. This way, we eat less. Control the food. Sorry Gwen

  • 3 T self-rising meal
  • 1 1/2 T self-rising flour
  • 1/2 tsp. sugar, optional (for browning only; this isn’t cake)
  • 2 T butter, oil, shortening, or combination of butter/shortening
  • plus oil and butter for pan

  • Buttermilk
  1. Heat oven to 450. Prepare pan by putting in a little oil and just a smidgen of butter for taste. Pop in oven to melt while you mix the batter.
  2. Mix meal, flour and sugar. Cut or stir in butter. Add enough buttermilk to moisten, not thin. Then add just a bit of water to thin a bit.
  3. Pour into cornbread stick pan, which you took out of the oven before the butter started burning.
  4. Bake at 450 for about 10, 11, 12 minutes or until light golden on top.
  5. Since my pan makes 7, I eat one, then divide the rest evenly between Papaw, Me and Nat. Or give Papaw 3 and pretend I’m a martyr.


Potato and Cream Cheese Soup

  • 6 cups potatoes
  • 2 cups chicken broth OR 2 cups water with 2 chicken boullion cubes
  • 3 stalks celery, sliced
  • 1 onion, chopped
  • 1 stick butter
  • 4 T flour
  • 2 – 3 cups milk
  • 8 oz. cream cheese, melted
  • sprinkle of turmeric for color
  1. Boil potatoes, celery, onion in broth or water with bou cubes until tender
  2. Melt butter; add flour until smooth. Add to cooked potato mixture.
  3. Add cream cheese. Stir a bit, letting it start to melt. Add milk. I usually use 3 cups, since the soup will thicken after using a blender.
  4. I like to add just a sprinkle of turmeric; not even 1/4 tsp. Just a sprinkle, for color. Too much would affect the taste, but this is just right. And it’s good for you. So.
  5. Cook on LOW for about 5-10 minutes or until hot. Stir frequently to keep from sticking to pan. Unless you want Roasted Potato Soup. 🙂
  6. If you like your soup chunky, remove about half. Using a hand-held blender or mixer, blend, then add back the chunky half. Since Jim likes his smooth, I just hit it all with an immersion blender for less than a minute.
  7. Can be topped with bacon bits, chives, etc. I also make quick cornbread to complete the totally decadent carb fest.

NOTE TO BRIDGETT. Don’t cut yourself when you peel the potatoes…