Zak and I were talking about how we should carve a pumpkin with Couper this year since he would be old enough to help. I asked Zak if we needed to get a carving kit and he informed me “We didn’t need NO Sissy carving kit” I said I didn’t know! He asked me what we used as a kid and I told him that I had never carved a pumpkin before. Yes, somehow in the last 29 years I have NEVER carved a pumpkin! So, this was the first for both Couper and I.

When we got to the Pumpkin Patch we must have looked quite comical. Couper didn’t know which pumpkin he should run to first. Zak was out hunting the perfect pumpkin and I was trying to capture that FABULOUS moment in time! With much thought and debt Zak picked the perfect pumpkin and I got some great pictures.

I didn’t know how well the carving experience would go over with Couper because this was going to cause change to his pumpkin. Sure enough the first cut Zak made caused the floodgates to open. Then the “Gagging” began when I started cleaning the inside of the pumpkin (funny but sad)! I guess this wasn’t the great carving experience I thought it would be for Couper. When it was all finished and the candle was lit Couper was back to smiles. WOW what emotions one little pumpkin caused.

Babe you did a FABULOUS job and thank you for the experience and the memories! Love you!

I feel honored when someone asks me for one of my recipes and find great joy in sharing them. I wouldn’t be the cook I am today if the great cooks before me hadn’t shared. So, after much request here is the “O So Yummy Dinner Rolls” recipe! My good friend Christina and fabulous cook passed the original recipe to me. I have made some modifications to the recipe that are noted at the bottom.

When someone asks you for a recipe don’t keep it a secret. Be honored and pass it on! So, when was the last time you had someone to your dinner table and had the opportunity to share one of your great recipes? Or is there a recipe you need to share?

O So Yummy Dinner Rolls

Yields 12-15 Rolls

Ingredients

1-cup warm water (105-115 F)

2 packages active dry yeast or 4 ½ teaspoons

1 stick butter, melted

1/2-cup sugar

3 eggs

1-teaspoon salt

4-4 ½ cups unbleached bread flour *(more flour maybe needed if humidity is high; add 1 tablespoon at a time)

Additional melted butter (optional)

Combine the warm water and yeast in a large bowl. Let the mixture stand until yeast is foamy, about 5 minutes.

Add butter, sugar, eggs, and salt to yeast water. Beat in flour, 1 cup at a time, until the dough is too stiff to mix (some flour may not be needed). Cover and refrigerate 2 hours or up to 4 days.

Grease a 13 x 9-inch baking pan. Turn the chilled dough out onto a lightly floured surface. Divide dough into 12-15 equal-sized pieces. Roll each piece into a smooth and round ball; place balls in even rows in the prepared pan. Cover and let rise until doubled in volume, about 1 hour.

Preheat oven to 375. Bake until rolls are golden brown, 15-20 minutes. Brush warm rolls with melted butter, if desired. Break rolls apart to serve.

*This is my modification to recipe. Rolls can be baked without refrigeration. Let dough rise 20 minutes in a warm place. Punch dough down and kneed in flour to make moderately stiff dough that is smooth and elastic. Divide dough into 12-15 pieces. Shape dough into smooth round balls and place into a greased 9×13-inch baking pan. Cover with a greased piece of plastic wrap and let rise for 20-30 minutes. Take off plastic wrap and bake!

Dough can be made in bread machine on pasta/dough setting.