Cinnamon Twists

Here is an easy recipe made from refrigerator biscuits that we enjoy making. It is so good! And especially fun with little hands...

1 12-oz can buttermilk biscuits
brown sugar

Powdered Sugar Icing:
1 cup powdered sugar
1/2 teaspoon vanilla extract
1-2 tablespoons milk

Preheat oven to 375 degrees. Roll out each biscuit 3" wide. Spread each with butter. Sprinkle with brown sugar and cinnamon. Roll biscuits like cinnamon roll. Cut 4-6 slices per biscuit. Bake on greased cookie sheet for 16-20 minutes until golden brown. Drizzle with Powdered Sugar Icing.
Click here for a printable version of this recipe.

Robin Patchen's Apple Pie Bars with Caramel Drizzle

Robin Patchen lives in Edmond, Oklahoma, with her husband and three teenagers. Her third book, Finding Amanda, released in April, and its prequel, Chasing Amanda, released in July. When Robin isn’t writing or caring for her family, she works as a freelance editor at Robin’s Red Pen, where she specializes in Christian fiction. Read excerpts and find out more at her website,

Robin's Latest Book Release: Finding Amanda

Chef and popular blogger Amanda Johnson hopes publishing her memoir will provide healing and justice. Her estranged husband, contractor and veteran soldier Mark Johnson, tries to talk her out of it, fearing the psychiatrist who seduced her when she was a teen might return to silence her. 

But Amanda doesn’t need advice, certainly not from her judgmental soon-to-be ex-husband. Her overconfidence makes her vulnerable when she travels out of town and runs into the abuser from her past. A kind stranger comes to her rescue and offers her protection. 

Now Mark must safeguard his wife both from the fiend who threatens her life and from the stranger who threatens their marriage. BUY THE BOOK HERE.

Robin's Apple Pie Bars with Caramel Drizzle

1/2 cup butter, melted
1/4 cup sugar
1 teaspoon vanilla
1/4 teaspoon salt
1 cup flour

2 large, tart apples (I use Granny Smith), peeled and thinly sliced (1/4 -1/8 inch thick)
2 tablespoons flour
2 tablespoons sugar
2 teaspoons cinnamon
1/4 teaspoon nutmeg

1/2 cup old-fashioned oats
1/3 cup packed light brown sugar
1/2 teaspoon cinnamon
1/4 cup flour
1/4 cup butter, cold and cubed
Smucker’s Simple Delight Salted Caramel or other caramel sauce
Preheat the oven to 300°. Line the bottom and sides of an 8-inch baking pan with foil or parchment paper. Be sure to leave an overhang on two sides, which will make it easier to remove and slice the bars later.

To make the crust, mix the butter, sugar, vanilla, and salt in a bowl. Add the flour and stir until everything is combined. Press the mixture evenly into the prepared baking pan. Bake 15 minutes.

In a large bowl, combine the apples, flour, sugar, cinnamon, and nutmeg until all of the apples are evenly coated.

To make the topping, whisk the oats, brown sugar, cinnamon, and flour in a medium bowl. Cut in the chilled butter with a pastry blender or two forks (I admit it—I used my hands) until the mixture resembles coarse crumbs. Set aside.

After the shortbread is removed from the oven, turn the oven to 350°F. Evenly layer the apples on top of the warm crust. Sprinkle the apple layer with streusel and bake for 30–35 minutes or until the Streusel is golden brown.

Let it cool at least 20 minutes at room temperature, then in the fridge for at least 2 hours. With the foil or parchment overhang, lift the bars out of the pan and cut into bars. Place them on a pretty serving dish, if you like, and drizzle some room temperature salted caramel sauce on top of each. (Tip: Put the caramel sauce in a squeeze bottle. If you don’t have a squeeze bottle, use a zipper bag and snip the corner and squeeze the sauce out. This will help you to drizzle it with style.)

*recipe adapted from Sally’s Baking Addiction,

Apple Cinnamon Twists

Here's a delightful recipe to try when you're craving apples and cinnamon. Enjoy!

3 1/4 cups flour
1/2 cup instant potato flakes
3 tablespoons sugar
1 1/2 teaspoons instant yeast
4 tablespoons butter, softened
1 teaspoons vanilla
1 egg
1 cup milk

1/2 cup sugar
3 tablespoons flour
1 teaspoon cinnamon
1 cup peeled and grated apples
1 tablespoon lemon juice

1 cup powdered sugar
1 teaspoon vanilla
2-3 tablespoons milk

In a large mixing bowl, combine flour, potato flakes, sugar, yeast, and salt, mixing well. Add the butter, vanilla, egg, and milk, and stir until dough holds it's form. Knead for 7-8 minutes until smooth. Place the dough in a greased bowl, turning to coat. Cover and let rise until double, 1 1/2 - 2 hours.

While the dough is rising, combine the filling ingredients. In small bowl, stir together sugar, flour, and cinnamon. In medium bowl, pour lemon juice over apples and mix. Sprinkle sugar mixture over apples and mix well. Set aside.

Turn out dough onto lightly floured surface and gently punch down two-three times. Divide dough in half. Roll each into 10"x12" rectangle. Spread half of filling over the dough, leaving a 1/2" margin along the edges. Starting with the long side, roll the dough into a log, sealing the edge. Cut the log in half lengthwise. Place the half-logs, filled side up, side-by-side on a parchment-lined baking sheet. Twist the two logs together, keeping the filling side up, working from the center to the end. Pinch the ends together. Repeat with the second piece of dough. Cover the dough and allow to rise for one hour.

Bake in preheated 350 degree oven for 30-35 minutes until lightly browned. May need to cover with aluminum foil the last ten minutes to keep edges from getting too dark. Remove from oven and allow to cool before glazing.

To Glaze: In small bowl, mix together powdered sugar, vanilla, and milk until creamy. Drizzle over loaves. Makes 2 loaves.
Click here for a printable version of this recipe.

Lemon Blueberry Scones


Here is a delicious recipe for anyone who loves lemons or blueberries . . . or scones. This would be delightful for a mother-daughter tea.

2 cups flour
1/3 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, softened
1/2 cup dried blueberries
1 teaspoon lemon zest
1/2 cup sour cream
1 egg

1 cup powdered sugar
1 tablespoon milk
1 teaspoon lemon juice

Preheat oven to 400 degrees. In medium bowl, mix together flour, sugar, baking powder, baking soda, and salt. Cut in butter with knife or fork until mixture is crumbly. Stir in dried blueberries and lemon zest. In small bowl, mix together sour cream and egg. Stir into flour mixture and work together until it forms a ball. (I use my hands for this.) Divide into eight pieces and place each in lightly greased scone pan. Press to form into the pan. Bake 12-15 minutes until golden brown. Allow to cool for 5 minutes and then remove from pan.

To make icing, in small bowl combine powdered sugar, milk, and lemon juice. Mix together well. Drizzle icing over warm scones. Serve with hot tea. Enjoy!
Click here for a printable version of this recipe.

Cherie Burbach's Cranberry Blueberry Oat Chocolate Chip Cookies

Cherie Burbach is a poet, mixed media artist, and freelance writer. She’s penned 17 books and has written for, NBC/Universal,, Christianity Today, and more. Whether it’s writing articles or creating art, all of Cherie’s work centers on relationships and faith. She includes book pages, music sheets, and other fabulous random things in her art to create something that celebrates a hopeful message. Visit her website for more info,

Cherie's Latest Book Release: 100 Simple Ways to Have More Friends 

The more friends you have, the more you’ll have the right people in your life to give you the support and connection you desire. Having more friends means you’ll consistently connect with new people and also keep the good friends you already have. If your friendships don’t seem to stick, you’ll be making friends and losing them quickly. The key to having more friends is increasing the number of people you meet on a regular basis and holding on to the great pals you already have. 

This book contains one hundred suggestions on how to make new friends and also strengthen the friendships you already have. The tips are varied, with suggestions on how to meet new people interspersed with ideas for nurturing your new and existing friendships. Purchase the book HERE. 

Cherie's Cranberry Blueberry Oat Chocolate Chip Cookies

2 cup flour
1 cup quick cooking oats
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon Kosher salt
2 1/4 sticks unsalted butter
1 cup brown sugar
1/2 cup sugar
1 egg
1 egg yolk
1 tablespoon vanilla
3/4 cup semisweet chocolate chips
3/4 cup dried cranberries
3/4 cup dried blueberries

Preheat to 325. In one bowl, cream the butter and sugars. In another, mix the dry ingredients and put aside. Add the egg, yolk, and vanilla to the creamed mixture, then the add the dry gradually. Add the chips and dried berries last. Then, spoon out onto baking sheets (best if you have a silpat) and cook for 15 minutes.

Crescent Lined Baked Brie with Apricots

Here's a delicious recipe to serve company when you want a little something special. We love how the cheese oozes once you slice into this yummy goodness.

8 oz. brie, with rind on
1/2 package refrigerator garlic crescent rolls (I like to use the uncut kind)
1/4 cup apricot preserves
1/8 cup slivered almonds

Preheat oven to 425 degrees. Roll out half a package of crescent rolls and press together to seal edges if not uncut. Place brie in center of pastry. Top brie with apricot preserves and almonds.

Beginning with one side, wrap crescent over brie, until all sides are covered. Twist dough at the top to seal. Bake for 20-25 minutes until golden brown. Serve warm with crackers, glazed walnuts, and sliced apples or pears. 

Jennifer Slattery's Sweet and Sassy California Chicken Salad


Jennifer Slattery writes soul-stirring fiction for New Hope Publishers, a publishing house passionate about bringing God’s healing grace and truth to the hopeless. She also writes for, Internet CafĂ© Devotions, and the group blog, Faith-filled Friends. When not writing, Jennifer loves going on mall dates with her adult daughter and coffee dates with her hilariously fun husband. Visit with Jennifer at

Jennifer's Latest Book Release: Intertwined

Abandoned by her husband for another woman, Tammy Kuhn, an organ procurement coordinator often finds herself in tense and bitter moments. After an altercation with a doctor, she is fighting to keep her job and her sanity when one late night she encounters her old flame Nick. She walks right into his moment of facing an unthinkable tragedy. Because they both have learned to find eternal purposes in every event and encounter, it doesn’t take long to discover that their lives are intertwined but the ICU is no place for romance….or is it? Could this be where life begins again?

Intertwined, part of New Hope Publisher’s contemporary fiction line, is a great reminder of how God can turn our greatest tragedies and failures into beautiful acts of love and grace. Readers will fall in love with the realistic characters and enjoy the combination of depth, heart-felt emotion and humor that makes Jennifer’s novels so appealing. Readers will be inspired to find God in every moment and encounter in their own lives! Purchase the book HERE. 

Jennifer's Recipe for Sweet and Sassy California Chicken Salad

This salad, which I’ll call the Sweet and Sassy California Chicken Salad, turned out to be awesome. It arose, initially, from a Chinese salad my husband had when we were in California but soon morphed into the Sweet and Sassy version when I learned our daughter, who’s not a fan of soy sauce but loves anything citrusy, was coming home from college for the weekend.

For the chicken marinade:

¼ cup orange juice concentrate (do not dilute)
¼ cup olive oil
¼ cup lemon juice
2 large cloves minced garlic
¼ cup balsamic vinegar (or white rice vinegar)
5 basil leaves, chopped
½ teaspoon sage
½ teaspoon salt

Mix the above ingredients together and marinade chicken in it for at least three hours. I used four chicken breasts, though there’s enough marinade for at least six.

For salad:

¼ head of green cabbage
½ head of red cabbage
1 beet, peeled and grated
2 oranges, peeled and sliced (or substitute with mandarin orange slices)
1 red pepper, julienned
¼ to ½ cup slivered almonds

For dressing:

¼ cup orange juice from concentrate
¼ cup olive oil
¼ cup lemon juice
¼ cup vinegar of choice (I like balsamic)
1 teaspoon garlic powder
1 teaspoon sage
1 teaspoon salt
1 teaspoon pepper

Grill the chicken. We prefer a charcoal grill, and really enjoyed the smoky flavor. While chicken is grilling, mix the salad ingredients together, and then serve onto individual plates. Mix the dressing ingredients together and set aside. When the chicken is done, slice each breast into bite sized pieces and place it one breast worth on top of each salad. Drizzle with the dressing. And dig in! Can you think of any other ingredients I could’ve added? Share your ideas with me in the comments below!

Chocolate Espresso Cake

Here's a cake to make when you're craving chocolate and coffee! Enjoy!

1 1/2 cups sugar
1 cup butter, softened
2 teaspoons vanilla extract
2 eggs
2 cups flour
3/4 cups baking cocoa
2 teaspoons instant coffee granules
1 1/2 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 cup milk

4 cups powdered sugar
1/2 cup butter, softened
1/4 cup half and half
2 tablespoons coffee

Preheat oven to 350 degrees. In large bowl, cream together sugar and butter. Add vanilla and eggs, mixing well. In small bowl, combine flour, baking cocoa, instant coffee, baking powder, salt, and baking soda. Add to butter mixture alternately with milk, mixing well between additions. Pour into lightly greased oblong baking dish. Bake for 30-40 minutes until cake springs back when pressed in center. Remove cake from oven and allow to cool on wire racks. 

To prepare icing: In mixing bowl, cream together powdered sugar and butter. Add half and half along with coffee, mixing well. Spread over cooled cake. Serves 16-20.
Click here for a printable version of this recipe.

Beth Wiseman's Logan's Split Pea Soup

Beth Wiseman is the best-selling author of the Daughters of the Promise series and the Land of Canaan series. Having sold over 1.5 million books, her novels have held spots on the ECPA (Evangelical Christian Publishers Association) Bestseller List and the CBA (Christian Book Association) Bestseller List. She was the recipient of the prestigious Carol Award in 2011 and 2013. She is a three-time winner of the Inspirational Readers Choice Award, and an INSPY Award winner. In 2013 she took home the coveted Holt Medallion. Her first book in the Land of Canaan series—Seek Me With All Your Heart—was selected as the 2011 Women of Faith Book of the Year. Beth is contracted with HarperCollins Christian Publishing into the year 2018, and she has published thirteen novels and thirteen novellas to date.

As a former newspaper reporter, Beth was honored by her peers with eleven journalism awards, including first place news writing for The Texas Press Association. She has been a humor columnist for The 1960 Sun in Houston and published articles in various publications. However, writing novels is where her heart is. She left her job as a journalist in 2008 to write novels full time.
Beth and her husband are empty nesters enjoying the country life in Texas with three dogs and a rooster. When she’s not writing, she loves to travel, paint, and enjoy time with friends and family. You can find Beth at Fans of Beth Wiseman on Facebook where she interacts with readers.
Beth's Latest Book Release: A Tide Worth Turning

Addison Burke is a successful real estate agent who specializes in high-end closings and who enjoys an elite lifestyle not often afforded someone her age (27).  But following a stroke and a recent fall, Addison is forced to hire a caregiver for her estranged mother, Lee Ann; a job Addison chooses not to take on, despite her financial freedom to do so.  She hires an agency to fill the position, and to her surprise, they send a man for the job.

Logan has somehow managed to keep his act together despite a past that is slowly catching up with him.  If he can make enough money over the next couple of months by tending to Lee Ann Burke, he should be able to flee the country before his world comes crashing down around him.  But when Lee Ann’s beautiful daughter, Addison, begins to awaken feelings in him that he thought died long ago, he begins to question whether or not fleeing from the past is worth leaving Addison forever.

Will Addison let down her guard for love and renew her relationship with her mother?  Can Logan face his past, come out unscathed, and act on his feelings for Addison?  And why is Lee Ann selling everything she owns on Ebay and Craig’s List? Purchase the book HERE.  

Beth's Recipe for Logan’s Split Pea Soup

2 cups dried, green split peas
7 cups water
1 tsp. canola oil
2 cups cooked ham, cubed
2 cups carrots, chopped
1 cup onion, chopped
1 cup celery, chopped
1 cup potatoes, peeled and diced
1 t. salt
½ teaspoon garlic powder
½ teaspoon pepper
¼ cup minced fresh parsley

In a large pot, bring the peas, oil, and water to a boil.  Reduce heat; cover and simmer for two hours, stirring occasionally.  Add the next eight ingredients; cover and simmer for 30 minutes or until vegetables are tender.  Stir in parsley.  Makes 10 servings.

Roast Pork Stew


Here's a delicious soup to make on a cool autumn night. Serve with Skillet Cornbread or Sour Cream Cheese Biscuits. Enjoy!

2 tablespoons canola oil
3-4 pound Boston pork roast
2 teaspoon Worcestershire sauce
1 teaspoon seasoned salt
1 teaspoon kosher salt
1 teaspoon tarragon
1 teaspoon crushed rosemary
1 teaspoon ground thyme
1/2 teaspoon ground black pepper
4-5 cups beef stock
2 medium potatoes, peeled and diced
1 cup chopped onion
1 large carrot, peeled and sliced
2 stalks celery, sliced
2-15 oz can navy beans
1/2 teaspoon salt
1/2 teaspoon black ground pepper

In a large Dutch oven, sear pork roast in hot oil 2-3 minutes on each side. Season with Worcestershire sauce, seasoned salt, kosher salt, tarragon, rosemary, thyme and black pepper. Allow to simmer for 2-3 hours until meat is tender and flakes apart with fork. Remove from pan and allow to cool on baking sheet.

Meanwhile, add beef stock to Dutch oven and bring to a boil. Add potatoes, onion, carrot, and celery. Cook for 12-15 minutes until vegetables are tender. Add navy beans and three cups of cubed cooked pork. Season with salt and pepper. Serves 6-8.
Click here for a printable version of this recipe.

Peanut Butter Treats

This is a fun and easy recipe that everyone loves.

1/2 cup white corn syrup
1/2 cup sugar
1 cup peanut butter, creamy
2 cups Rice Krispies

In medium saucepan, mix corn syrup and sugar and bring to a boil. Remove from heat. With wooden spoon, stir in peanut butter. Mix well. Add Rice Krispies and mix until well coated. Drop by teaspoonfuls onto waxed paper and let cool. (Mixture sets up quick, so have everything ready ahead of time.) Makes 20-25 treats.
Click here for a printable version of this recipe.