Archives for category: Dinner

Pumpkin Rolls

Well, it is official! I made my first batch of Pumpkin Rolls this season last night and it’s starting to really feel like fall. :) *Happy Sigh inserted here* So, to keep in the fall pumpkin theme here on Granola Girl Bakes, I thought I would share my very own Pumpkin Roll recipe with you! Slightly sweet, pumpkiny, and delightfully vibrant, I guarantee these dinners rolls would be a fall favorite for you. Happy Fall!!

Yields 24 large rolls!


  • 2 TBS active dry yeast
  • 1/2 tsp white sugar
  • 1 cup warm water
  • 6 TBS butter [melted]
  • 1/2 cup honey
  • 1 TBS salt
  • 4 eggs [beaten]
  • 1 15 oz can pumpkin
  • 5 or more cups flour (I did a 50/50 wheat to white ratio)


  1. Activate yeast in warm water with 1/2 tsp white sugar. Once activated add butter, honey, salt, eggs, and pumpkin. Mix well! Slowly begin incorporating flour until dough is slightly sticky but workable.
  2. Place dough on a well-floured surface and knead for 6 minutes, adding flour when necessary. Place in lightly oiled bowl and allow to rise until double(about 1 hour.) Meanwhile generously butter 2 9×13 pans (or a larger cookie sheet!)
  3. Punch down, divide dough into 24 pieces, and form into round balls. Place dough in buttered 9×13 Pyrex and allow to rise until double again(30 or so minutes!) Preheat oven to 375°(f).
  4. Bake for 15-20 minutes or until golden brown!
  5. Serve with homemade apple butter, honey, or just by themselves and enjoy!! :)


Made a batch of tortillas night for the kids and had so much fun I couldn’t help but re-blog the recipe! :) It’s a great cooking project for the little ones! I had my 4 year-old sister in the kitchen helping me. She had a blast rolling out her own tortilla!  Home-made tortillas made healthy by substituting the crisco/lard for olive oil and adding whole-wheat!

Original Recipe Yield 8-12 Tortillas


  • 1 1/2 cups white flour
  • 1  cups wheat flour
  • 1 tbs baking powder
  • 1 tsp salt
  • 1 cup boiling water
  • 1/4 cup Extra virgin olive oil


  1. Combine flours, baking powder, and salt. Add water and oil. Stir until combined.
  2. Kneed on a lightly floured surface for approximately 1 minute adding additional flour if needed.
  3. Place a stainless steel pain on stove-top over medium heat. Meanwhile, form into gulf ball size pieces and roll each ball into a large flat disc.
  4. Place each tortilla on to the hot pan, 1 at a time, for approximately 15 seconds per side or until bubble and golden. Repeat with remaining tortillas.
  5. Enjoy!

Is it just me or does anyone else think cooking needs to be considered an Olympic sport! Feels like I have run a marathon after making dinner. :) Tonight’s dinner consisted of Rosemary Pesto Feta Burgers,  5 Cheese Mac n’ Cheese, Oven roasted French Fries, and vegetable. And this is the first time I have grilled without setting the meat I am grilling completely on fire and grilling myself!! I usually have my  Dad man the grill but he was out tonight. To be 100% honest I completely wimped out on the home-made condiments. I had everything laid out to make ketchup and mayo but fizzled!
But I did get around to making home-made buns! The quick version. :) Not too fancy and nothing special about them but they are 1000% better than the pre-packaged store bought buns and QUICK!

Original Recipe Yield 8 buns


  • 1 cup warm water
  • 2 1/4 tsp active dry yeast
  • 1 tbs sugar
  • 1 tsp salt
  • 2 tbs olive oil
  • 2 1/2 cups(or more) flour(I use a 50/50 ratio of white and wheat)
  • 1 egg beaten


  1. Activate yeast in water and sugar. Once activated, add salt and oil. Mix in just enough flour to make a sticky yet workable dough.
  2. Pour dough out on to well floured surface and knead for 3 minutes, adding additional flour as needed!
  3. Place in lightly oiled bowl and allow to rise for 20 minutes.
  4. Roll out on to floured surface, punch down, and cut into 8 pieces. Form into balls, flatten each ball down, and place on to parchment lined cookie sheet. Allow to rise for 15 minutes.
  5. Brush with beaten egg. Bake at 425° for 12-15 minutes or until golden!
  6. Allow to cool, slice in half, and ENJOY! :)

Caesar Salad is my personal favorite salad and I just happened to make it for dinner tonight! So I thought I would share my dressing recipe with you all. (:

Yields: 1.5 cups Dressing


  • 1 recipe Home-made Mayonnaise or 1 1/2 cups store-bought mayo
  • 3 Anchovies Fillets
  • 2 tbs Lemon Juice
  • 2 cloves Minced Garlic
  • 1 tsp Dijon mustard
  • 1 tsp Worcestershire Sauce
  • 1/2 tsp salt
  • 1/2 tsp freshly ground Pepper
  • 1/2 cup grated Parmesan
  1. Blend all ingredients except Parmesan in food processor until well blended. Add Parmesan and  pulse just until combined.
  2. Pour over romaine and toss. Top with additional Parmesan and crutons if desired.
  3. Enjoy!

One of my family’s favorites! I tried my first piece of Mediterranean Flat Bread at a small coffee shop in the beautiful hill country of Texas and loved it! But obviously couldn’t take the coffee shop home with me so I came up with a recipe. :) If you like Olives and Feta you will LOVE this recipe!

Soft bread topped with olives, provolone, fresh spinach, sundried tomatoes, and finished off with feta!

Yields 6  individual pieces of flat bread



  • 1 cup warm water
  • 2 1/4 tsp years
  • 1 tbs sugar
  • 1 tsp salt
  • 2 tbs butter melted
  • 3 cups flour

  • olive oil
  • 24 kalamata olives pitted
  • 1 7oz jar Sundried Tomatoes in Olive oil
  • fresh spinach
  • 8oz sliced provolone
  • 8oz crumbled feta


  1. Activate yeast in warm water with sugar. Add salt, butter, and enough flour to make sticky dough.
  2. Turn dough out onto floured surface and knead until soft and elasticy, adding additional flour as needed, approximately 5 minutes.
  3. Place dough in greased bowl and rise until double.
  4. Once doubled divide dough into 6 equal pieces, form into balls, and flatten with rolling pin. Place on a parchment lined pan.
  5. Preheat oven to 400°F.
  6. Brush each piece of flat bread with olive oil then add the toppings. First the olives(lightly pressing into dough), on top place a slice of provolone, then a few leaves of fresh spinach, sundried tomatoes, and top with feta.
  7. Bake for 12-15 minutes or until cheese and bread are lightly golden.
  8. Serve warm and ENJOY!

Ketchup, who doesn’t love it?! In my opinion, onion rings, french fries,  and cheeseburger are not complete without the tangy red sauce and If you are anything like my brothers you can find an excuse to put ketchup on most everything!

With that being said, you wouldn’t believe how excited I was to find a recipe for ketchup on a new favorite cooking blog, Stir It Up! I had no idea you could make ketchup at home (; And the best part, her recipe contained NO corn syrup! I was so inspired by the ketchup post that I quickly pulled together the ingredients and made my first batch of Ketchup. A few burns from the bubbling sauce and a tongue that is somewhat tired of sampling the batch of ketchup later and here I am to share the recipe with y’all. When I told my brother, who is practically a ketchup connoisseur(; , that we might never have to buy a bottle of ketchup again he was a bit skeptical but after tasting the batch he was actually excited!

Ketchup Recipe from Stir it Up



  • 1 6oz. can of tomato paste
  • 1 c. water
  • 1/4 c. evaporated cane sugar
  • (or brown sugar)
  • 3/8 c. white balsamic vinegar
  • (or apple cider vinegar)
  • 1 t. salt
  • 1/8 t. garlic powder
  • 1/4 t. onion powder
  • 1 t. Worcestershire sauce
  • pinch of cayenne pepper
  1. Combine all ingredients in a large pot. (Take my word for it – you want a large pot even though it doesn’t look like much ketchup in the bottom of it. It makes a bubbling, sticky mess!) Bring to a boil and stir constantly until liquid evaporates and mixture is as thick as ketchup. Bottle and chill before using.

Oven Roasted French Fries

Yields 4 servings

  • 4 baking potatoes sliced into desired shape
  • 1/4 cup olive oil
  • 2 tsp salt
  • 1 tsp garlic powder
  • 1/2 tsp paprika
  • 1/2 tsp dill weed
  • 1/2 tsp pepper
  1. Preheat oven to 400°.
  2. Toss potatoes with all ingredients and spread evenly over a baking sheet.
  3. Bake for 35-40 minutes or until crispy and golden!
  4. Serve with the Ketchup and enjoy!! (:

Usually made with 50% whole wheat flour and 50% white, theses honey rolls have become a Sunday dinner staple!

Original Recipe Yield approximately 2 dozen rolls


  • 4 1/2 tsp yeast
  • 1tsp white sugar
  • 1 1/2 cup warm water
  • 1 1/2 cup warm milk
  • 1/2 cup melted butter
  • 1/2 cup honey
  • 1 tbs salt
  • 6 cups Flour, either all white or a combination of whole wheat and white
  1. Dissolve yeast and sugar in a large bowl with warm water until foamy, approximately 5 minutes.
  2. After years is activated add milk, butter, honey, and salt. Stir until well combine.
  3. Add just enough flour, one cup at a time, until dough is sticky yet workable. Roll out onto a well floured counter top and knead until no longer sticky and dough is elasticy, added additional flour if needed. Place in a greased bowl and rise until doubled (approximately 1 hour)
  4. Preheat oven to 350°. Grease 2 9×13 pans with butter. Once dough is risen, punch down and cut into 24 individual pieces. Form each into balls and place in the greased pans. Allow to rise to double (approximately 45 minute)
  5. Bake until golden brown, 15-20 minutes and enjoy!

This breadstick recipe is my family’s favorite! These are Soft yet slightly chewy bread and remind me of a garlicy pretzel. Delicious!

Original Recipe Yield 12 lovely breadsticks


  • 1 packet (2 1/4 tsp) yeast
  • 2 cups very warm water
  • 1/4 cup sugar
  • 3 cups flour
  • 1 stick butter, melted
  • 1 tps garlic powder
  • 2 tsp sea salt
  • 2 tbs grated Parmesan
  • 1 tbs dried parsley


  1. Preheat the oven to 300 degrees. Add the warm water to a large, glass bowl. Sprinkle the yeast on top, then the sugar. Stir slightly and allow to sit for 15 minutes.
  2. Stir the flour into the mixture one half-cup at a time, adding just enough to make the mixture soft, pliable and not too sticky, but not so floured that it becomes a heavy hunk. Knead it until the dough becomes elastic.
  3. Pull a round of dough into your hands (about the size of a small apple). Roll it into a long breadsticks. Place on a baking sheet that has been covered with parchment paper(very important to use parchment). Once all of the dough is formed into sticks, you can bake it right away, or allow your breadsticks to rise for 15-30 additional minutes (I allow my dough to rest for about 15 minutes. Produces a softer breadstick).
  4. Place breadsticks in the preheated oven, allow them to cook for 5 minutes, then turn the heat up to 400 degrees and bake them until golden brown, about 7-10 minutes more.
  5. As soon as you remove your breadsticks from the oven, mix together the melted butter, garlic powder, sea salt, and grated parmesan. Brush over hot breadsticks with a pastry brush or drizzle.
  6. Serve hot and enjoy!

Recipe adapted from: Cheeky Kitchen

Original Recipe Yields  approximately 6 cups marinara


  • 3 cans stewed tomatoes- do not drain
  • 1 can tomato paste
  • 1/3 cup olive oil
  • 1 large yellow onion diced
  • 4 cloves garlic -minced
  • 1/2 tbs dried basil
  • 1/2 tbs dried oregano
  • 1- 1 1/2 tsp salt
  • 1 tsp ground black pepper
  • 1 tbs dried parsley


  1. Saute the onion and garlic  with olive oil in a large sauce pan over medium head until transparent, about 4 minutes.
  2. Add tomatoes, tomato paste, basil, oregano, salt, and pepper. Either submerge immersion blender  blender into pan  and blend until completely Puréed or add to a food processor and pulse until puréed.
  3. Add Parsley and simmer over medium heat for 20 minutes, stir frequently.
  4. Enjoy!