Light Up.



“And still after all this time, the sun never says to the Earth, “You owe me”. Look what happens with a love like that, it lights up the whole sky.”



Garlic Herb Cheese Rolls.




2 cans (7.5 oz. each) refrigerated biscuits
4 oz. Mozzarella cheese, cut into 20 cubes
4 tablespoons butter, melted
1/2 teaspoon garlic powder
Some fresh parsley leaves, finely chopped
A tiny pinch of salt


Preheat oven to 400°F.

Open the biscuit cans and separate the biscuits. Line a cookie sheet with parchment paper. Wrap the cheese bombs by placing one cube of the cheese in the center of each biscuit. Carefully wrap the biscuit dough around the cheese, pinch the biscuit to close and seal tight. Place the seam part down and arrange the biscuits so they are at least 1-inch apart. Bake for 10 minutes or until the surfface turn golden brown.

While the biscuits are baked in the oven, mix the butter, garlic powder, salt, and parsley leaves together. Set aside.

Remove the biscuits from the oven and brush with the butter mixture immediately. Serve warm.

You can find more details about this recipe at RASA MALAYSIA by redirecting HERE.




“The qualities I most admire in a woman are confidence and kindness.”

– Oscar de la Renta


Goals #25.



1 \\ Set up the Christmas tree.
2 \\ Put the holiday decor around the house.
3 \\ Finish Christmas gift shopping.
4 \\ Try cooking new recipes in the kitchen.
5 \\ Decorate the den upstairs.

Peach Bundt Cake.




1 cup white sugar
½ cup unsalted butter, softened
3 eggs
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
2 cups fresh peach preserves
1 teaspoon vanilla extract

Preparation Instructions:

1. Preheat oven to 350 degrees Fahrenheit.
2. Cream together sugar and butter. Add eggs and vanilla extract. Mix thoroughly.
3. In a separate bowl, sift flour, baking powder, baking soda, and salt.
4. Add peach preserves and flour mixture alternately to the egg mixture, beating well after each addition. Mix until it is blended.
5. Spoon batter into a well greased and floured 12-cup Bundt pan or Angel Food cake pan. Bake 1 hour or until wooden pick inserted comes out clean.
6. Remove from oven and invert pan on serving plate. Let stand until cool.
7. Remove pan, tapping bottom and sides, if necessary. Drizzle with glaze, if desired. Serve with vanilla ice cream.

Cook’s Notes:

You may add ½ cup chopped pecans if you wish. If you do not have home canned preserves, you may make a peach puree by crushing peeled peaches in a blender or food processor. Cake will stay moist for several days in the refrigerator and freezes well.

For more info on the recipe visit HERE at ALL THINGS HOME RELATED.

Chocolate Chip Oatmeal Cookies.




1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt (optional)
1 1/4 cups packed brown sugar
1 cup (2 sticks) butter or margarine
1/2 cup granulated sugar
2 large eggs
2 tablespoons milk
2 teaspoons vanilla extract
2 1/2 cups quick or old-fashioned oats
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 cup coarsely chopped nuts (optional)


PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat brown sugar, butter and granulated sugar in large mixer bowl until creamy. Beat in eggs, milk and vanilla extract. Gradually beat in flour mixture. Stir in oats, morsels and nuts; mix well. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 10 minutes for chewy cookies or 12 to 13 minutes for crispy cookies. Cool on baking sheets for 1 minute; remove to wire racks to cool completely.

For more details on this recipe, visit HERE on VERY BEST BAKING.