I’ve decided that I’m also going to begin sharing kitchen items that I either have and love or are on my wish list.

I’ve had this Snowflake Waffle Maker on my wish list for a few years. I constantly tell myself that I’ll purchase it closer to the winter months.

And guess what, I always forget to order it.

Hopefully, by posting it here, I won’t forget this year and I can make these cute waffles at some point before my children are grown.

Snowflake Waffle Maker in post

Isn’t it just the cutest? If you have it, I’d love to see your snowflake waffle pictures! Be sure to share them with me on Instagram, Twitter, or Facebook!


I started off this year by devouring more books than I normally do. And, I’ve typically only wanted to read informative books the last few years.

However, I’m trying all different genres as of late. I thought I would create a running list of the books I’ve completed in 2022. Some of these may be read from the physical book or listened to in audio format as I work on the computer or clean, or walk.

Some of these are books that I chose to read for enjoyment or are a part of a book club that I recently joined.  Others will be for self-improvement or business learning/knowledge.

Books Read in 2022

  1. Feed by M. T. Anderson
  2. Animal Farm by George Orwell
  3. Alice’s Adventures in Wonderland by Lewis Carroll
  4. Rich Dad Poor Dad by Robert T. Kiyosaki

Photo by Debby Hudson on Unsplash

This Bacon Biscuit Balls recipe is preserved from and listed in Recipes From the Old South. I have slightly changed the recipe as, in my experience, it works better if the bacon is chopped prior to fryin.

I would have purchased this vintage recipe book regardless – but opening it up to this very first treat solidified my decision. I’m not sure you can get much better than bacon.

Don’t forget to use a bacon press for more evenly cooked bacon.

Bacon Biscuit Balls

Prep Time 30 minutes
Cook Time 8 minutes


  • 1 lb bacon, chopped
  • 4 tbsp green pepper, chopped
  • 3 tbsp mushrooms, chopped
  • 1 1/2 cup all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp dry mustard
  • 1 egg, beaten
  • 1/2 cup milk
  • 1/4 cup bacon drippings


  • Preheat oven to 425F
  • Cut bacon strips into small pieces
  • Fry bacon until just cooked, save drippings
  • Mix cooked bacon with mushrooms and green pepper
  • Sift together the flour, dry mustard, and baking powder
  • Combine the bacon, mushroom, and peppers mix with the dry ingredients
  • Add milk, egg, and bacon drippings
  • Mix thoroughly
  • Drop by teaspoonfuls onto prepared baking sheet
  • Bake approximately 8 minutes
  • Serve alone or with sauce or dip of choice
Course: Appetizer
Cuisine: American
Keyword: Bacon, Bacon Balls

This Ha’ Penny Snacks recipe is preserved from and listed in the Home Cooking community recipe book printed by the Dana, Indiana 49’er Club in 1974. Submitted by Betty (Farrington) Webb.

I’ve found it listed several ways during my research: Ha’Penny Snacks, Ha’Pennies, and Cheese Pennies.

Ha' Penny Snacks

Prep Time 20 minutes
Cook Time 12 minutes
Servings 8 - 10 servings


  • 1/4 cup 1 stick butter* at room temperature
  • 10 oz. grated cheddar cheese at room temperature
  • 1/2 package of dry onion soup mix**
  • 4 diced strips of crispy bacon
  • 1 cup all-purpose flour


  • Mix butter and cheese
  • Add flour, soup mix, then bacon - and blend
  • Shape into rolls (It does not specify how many rolls***.)
  • Wrap in wax paper (I think plastic wrap will be fine - like a cheeseball)
  • Chill
  • Slice balls into 1/4 inch-thick pieces.
  • Place on ungreased sheet and bake at 375° for 10-12 minutes or until slightly browned.


*The recipe calls for margarine - but I suggest that you never, ever consume or substitute margarine in any recipe.  But, you do you. 😀
**Any time a recipe calls for half a package of dry onion soup mix - I always use the entire package.  Hasn't hurt a recipe yet!
***This appears to be a bite-sized appetizer.  So I suggest forming several balls the are no taller/wider than a medium-sized potato chip, for easy handling.
Author: Tiffany

So, I found this recipe in my most recent vintage recipe-book find. Before anyone begins correcting me in the comment section – the title of this recipe spells it, Bagna Calda. Upon researching it – I find that it’s probably spelled Bagna Cauda.

I assume that the misspelling is either a typo or comes from it being a recipe handed down by the spoken word as opposed to a written recipe in that home or family. I am leaving both spellings in the title because, perhaps, that’s how someone will be able to find it. Especially if they remember only in spoken word or from vintage recipe lists.

Bagna Cauda

The recipe says that it must be served with Italian bread. My research shows that Bagna Cauda is eaten by dipping vegetables into the sauce. The piece of bread is held underneath the vegetable to catch the drippings. Once the bread is soaked – it is then eaten.

This Bagna Calda (Bagna Cauda) is an appetizer listed in the Home Cooking community recipe book printed by the Dana, Indiana 49’er Club in 1974. Submitted by Lena Colombo

This particular vintage recipe-book find has quickly become one of my favorites as it includes many pictures of the recipe donator. If you ever see this recipe book in a garage sale or thrift store, pick it up! I’ve made many recipes from it – and each have been delicious.

Bagna Cauda (Bagna Calda)

Prep Time 10 minutes
Cook Time 30 minutes
Servings 4 - 6


  • 1 cup butter (2 sticks)
  • 1/2 cup vegetable oil (original recipe calls for Mazola oil)
  • 6 oz. anchovies (recipe states that 3 cans of anchovies should be this amount)
  • 6 - 8 cloves garlic


  •  Melt and combine butter and oil in skillet
  •  Finely chop and mix garlic and anchovies.  Add to skillet
  •  Cook on medium-low for 20 - 30 minutes
  • Serve with Italian bread, cabbage, celery, peppers or mushrooms


Bagna Cauda is a hot dish served often as an appetizer with bread, cooked or raw vegetables for dipping.
Author: Tiffany
Course: Appetizer
Keyword: Bagna Cauda

I’ve made pumpkin pancakes a few different ways over the years, but this one is my absolute favorite because I think it tastes like pumpkin pie! Especially when you top it with a generous helping of whipped cream. Delicious!

I like to make a large batch of these and then freeze them for a quick morning breakfast. They’re not quite as fluffy once frozen and then reheated – but still very yummy!

If you freeze them, place a piece of wax or parchment paper between each pancake if you’re stacking them. This will make it easier to select one pancake at a time to reheat. Or, you could place each one in its own freezer Ziplock back, but I don’t find it very economical to use one bag for one pancake. You could also place several in a plastic container meant for a freezer. But, for me, that wastes space.

I hope you enjoy these – they are definitely one of my favorite fall breakfast options.

Pumpkin Pie Pancakes - Fall Favorite!

Prep Time 15 minutes
Cook Time 8 minutes
Servings 12


  • 2 cups flour
  • 1 tsp salt
  • 1 ½ tsp cinnamon
  • ½ tsp nutmeg
  • 3 tsp baking powder
  • 1 tsp pumpkin pie spice
  • ½ tsp nutmeg
  • ¼ cup granulated sugar
  • ¼ cup dark brown sugar
  • 1 tsp vanilla
  • 1 cup pumpkin puree
  • 2 eggs
  • 1 ½ cup milk
  • 4 tbsp butter (melted and cooled)


  • Heat skillet over a medium heat.
  • Whisk flour, baking powder, salt, cinnamon, and nutmeg together in a large mixing bowl.  Set aside.
  • In a separate bowl, mix pumpking puree, sugars, vanilla, eggs, cooled melted butter, and milk.
  • Add wet ingredients to dry mix and combine.  Don't overmix.
  • Let batter rest 10 minutes.
  • Very slightly, butter your skillet and allow to warm.
  • Measure 1/3 c. batter and pour into pan - spreading into a circle.
  • Allow to cook 3 - 4 minutes per side.
  • Stack and serve wit your favorite toppings! (Mine are: butter, maple syrup, and whipped cream!)
Author: Tiffany
Course: Breakfast
Keyword: Breakfast, Pancakes

So, this isn’t necessarily a vintage recipe – but one that does bring me back to times past. Fall is my favorite time of year and apple flavors are what stand out to me when remembering autumns of long ago.

I know, it’s more popular at the moment to want Pumpkin flavored everything (which, I do), but apple reigns supreme for me.

I found this recipe a while back, and am not sure where exactly. I tweaked it just a bit because I thought it was a little bland, but also because it was a bit too thick. I remember adding more and more milk while mixing, and making note that I added a total of 1 extra cup of milk.

Baked Apple Sauce Donuts

So, if you want to make this in its more original form, remove one cup of milk from the recipe as well as 3/4 tsp of the nutmeg.

Every time I make it, I’m very tempted to put 1/4 teaspoon of clove in as well. I adore clove and can go overboard with the spice. Maybe someday soon I’ll include it and update this post as to how it changed or enhanced the recipe. If you try it, let me know how it does.

Baked Apple Sauce Donuts

I used this donut pan, and loved the number of donuts that I could make at one time. But I’ve listed some other options below. You can be really creative when shaping your baked donuts! I think that’s especially fun around the holidays.


Baked Apple Donuts with Cinnamon Glaze

Prep Time 15 minutes
Cook Time 15 minutes
Servings 24



  • 4 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1 ½ teaspoon salt
  • ½ teaspoon baking soda
  • 1 ½ tablespoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 cup applesauce
  • ¼ cup unsalted butter (melted and cooled)
  • 2 eggs
  • 1 cup sugar
  • 1 ½ cup milk
  • 3 apples - cored (peeled, and grated)


  • 1 cup powdered sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla
  • 2 - 3 tablespoons milk



  • Melt butter, set aside to cool
  • Sift and combine all dry ingredeints
  • Combine apple sauce, and eggs
  • Add in sugar, milk.  Mix thoroughly
  • Fold in grated apples
  • Pour mixture into prepared donut pan
  • Bake at 375 approximately 15 minutes
  • Remove from oven and allow to cool before removing from pan
  • Remove from pan and dip into glaze
  • Place on wire rack (with wax paper beneath) to cool


  • Mix together sugar, cinnamon, and then vanilla.
  • Add milk one tablespoon at a time until you reach the consistency you want.  More milk can be used if necessary
Author: Tiffany
Course: Breakfast
Keyword: Apple Sauce Donuts, Baked Apple Donuts, Baked Donuts, Donuts

I found this cute idea for a candy cane shaped danish on Amanda’s Cookin’ – and have been in love with the idea of fun danish shapes ever since.

Cherry Candy Cane Danish
The ingredients below are nearly identical to Amanda’s, the only difference being that I use more vanilla, and have cut the recipe in half. I also do not use parchment paper as she suggests. It’s a good idea, I just don’t do it because I most often don’t have it on hand.

Cherry Candy Cane Danish
Would love to see your candy canes! Be sure to share them with me on social media by tagging me in your pictures.

Cherry Candy Cane Danish

Cherry Candy Cane Danish

Prep Time 20 minutes
Cook Time 15 minutes
Servings 4



  • 4 oz cream cheese (softened)
  • 1/4 cup sugar
  • 1 teaspoon vanilla
  • 1 8 oz tube crescent roll
  • cherry pie filling


  • 1 cup powdered sugar
  • 1 tbsp butter softened
  • 1 tbsp milk
  • 1 tbsp vanilla


  • Preheat oven to 375°F. Prepare baking sheet with cooking spray
  • Mix softened cream cheese, sugar, and vanilla. I use a spatula to press it all together until ready to add the other ingredients.
  • Combine glaze ingredients in a separate bowl, set aside
  • On a long baking sheet, arrange crescents into the shape of a candy cane. (pictured below)
  • Using a large spoon or spatula create an indent up the length of the candy cane, where you'll place the cream cheese mixture and pie filling (pictured below)
  • Spread cream cheese mixture up the length of the candy cane (pictured below)
  • Spread pie filling up the length of the candy cane (pictured below)
  • Fold edges of crescent rolls over the filling, and at an upward angle (pictured below)
  • Bake approximately 15 minutes (until it has turned a golden color)
  • Remove candy cane from oven and allow to cool for only a few minutes
  • Spread glaze over the top of the crescent roll stripes
  • Serve warm
Author: Tiffany
Course: Breakfast
Keyword: Baking, Christmas, Danish

Cherry Candy Cane Danish

Cherry Candy Cane Danish

Cherry Candy Cane Danish

Cherry Candy Cane Danish

Cherry Candy Cane Danish

Cherry Candy Cane Danish

Cherry Candy Cane Danish

I wanted to love this recipe more than I did. But, perhaps I just enjoy a different type of dinner roll.

My son, on the other hand, really enjoyed these Banana Dinner Rolls.

The rolls are more dense than I would prefer a dinner roll to be. And I fully expected that as there were no instructions for allowing the yeast to proof.

My Notes and Suggestions for this Recipe:

If you’d like a more fluffy dinner roll, I suggest: (1) Adding anywhere from 1/2 cup of water or milk up to 1 cup. (2) Adding a teaspoon of Crisco for the yeast to feed on. (3) Warming the liquid and allowing your yeast to proof in the water or milk for 5 minutes before adding to the banana and vanilla mixture. (4) I typically use 1 tsp of yeast per 1 cup of flour. I would suggest increasing the yeast based on the amount of flour used.

Either way that you choose to make this recipe, I hope that you enjoy it and let me know how it went.

Banana Dinner Rolls

Prep Time 2 hours
Cook Time 20 minutes
Servings 8 Servings
If you'd like a more fluffy dinner roll, I suggest: (1) Adding anywhere from 1/2 cup of water or milk up to 1 cup. (2) Adding a teaspoon of Crisco for the yeast to feed on. (3) Warming the liquid and allowing your yeast to proof in the water or milk for 5 minutes before adding to the banana and vanilla mixture. (4) I typically use 1 tsp of yeast per 1 cup of flour. I would suggest increasing the yeast based on the amount of flour used.


  • 2 ripe bananas (peeled)
  • 1 Tbsp vanilla
  • 1 tsp yeast
  • 1 egg
  • 1 tsp salt
  • 2 1/3 C. all-purpose flour
  • 2 Tbsp unsalted (melted butter)


  • Preheat oven to 375F
  • Peel and mash bananas together with the vanilla in a medium-size bowl.
  • Add egg, mix together
  • Add yeast, mix together
  • In a separate bowl, mix together the flour and salt.
  • Add melted butter to banana mixture, and combine
  • Combine flour and banana mixture
  • Knead until dough comes together
  • Form into a ball and place inside a lightly greased bowl, cover, and set in a warm place to rise
  • Once dough has doubled, remove from bowl and shape into rolls
  • Place rolls in greased baking dish, cover, and allow to rise
  • Bake in 375F oven 15-20 minutes
Author: Tiffany
Course: Side

Kitchen Items for this Recipe

Arizona Sunshine Lemon Pie

Prep Time 10 minutes
Cook Time 30 minutes
Servings 8 Servings
Arizona Sunshine Lemon Pie, also known as Sunshine Pie, Sunshine Lemon Pie, or Whole Lemon Blender Pie is a lemon-lovers dream and absolutely simple to make. This pie can be served warm, at room temperature, or chilled.  I prefer a chilled lemon pie. Tip:  I think that glass pie plates work best for this recipe.    



  • 4 large eggs
  • 1 large lemon
  • 1/2 cup butter (melted)
  • 1 tsp vanilla
  • 1 1/2 cup sugar
  • 1 9 inch pie crust, unbaked

Topping (Optional)

  • 1 cup whipping cream
  • 2 tbsp sugar



  • Roll pie crust into pie dish, set aside
  • Preheat oven to 350°F
  • Wash lemon, then cut in half or quarters - do not peel.  Remove all seeds.
  • Place lemon into blender
  • Add to blender: butter, vanilla, eggs, and sugar.  Blend until smooth.
  • Pour into pie crust
  • Bake for approximately 30 minutes


  • Place mixing bowl into refrigerator twenty minutes ahead of time
  • Pour cream into cold bowl
  • Add sugar
  • Mix until high peaks form
  • Spread or dollop onto pie
Author: Tiffany
Course: Dessert

Kitchen Items for this Recipe