Wednesday, September 12, 2007

Hi, folks. I have been very busy in my store in GONZALES, TEXAS. My sister and I named it 'BlueBonnet Antiques & Resale' so come by and visit us at 1906 Water St. in Gonzales, Texas. We have lots of antique trunks and a very old hand made spinning wheel that still works. It looks like may have been made in the colonel times, can't say for sure as there are no makers marks. I picture a man making this for his wife to use so she can spin her wool. It is awsome to look at. We have lots of stuff for the doll collectors to look at and have sold quite a bit of our doll collection with some still to go. We have one very pretty Lennox piece and more. We don't have airconditioning, but we aren't a huge store so there isn't alot of walking in the heat, we do have ceiling fans.


Chicken with Garlic, Basil, and Parsley

Baked chicken seasoned with garlic, parsley, basil, tomato, and red pepper flakes. Simple dinner.

Prep Time: 10 Minutes
Cook Time: 40 Minutes
Ready In: 50 Minutes
Yields: 4 servings

1 tablespoon dried parsley, divided
1 tablespoon dried basil, divided
4 skinless, boneless chicken breast halves
4 cloves garlic, thinly sliced
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
2 tomatoes, sliced

Preheat oven to 350 degrees F (175 degrees C). Coat a 9x13 inch baking dish with cooking spray.
Sprinkle 1 teaspoon parsley and 1 teaspoon basil evenly over the bottom of the baking dish. Arrange chicken breast halves in the dish, and sprinkle evenly with garlic slices. In a small bowl, mix the remaining 2 teaspoons parsley, remaining 2 teaspoons basil, salt, and red pepper; sprinkle over the chicken. Top with tomato slices.
Bake covered in the preheated oven 25 minutes. Remove cover, and continue baking 15 minutes, or until chicken juices run clear.

Sunday, September 2, 2007


1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110-115 degrees)
4 cups of all purpose flour
1/4 cup sugar
1 teaspoon salt
1 cup butter
1 cup warm milk (110 - 115 degrees)
3 egg yolks, lightly beaten

3 tablespoons butter
1/2 cup sugar
2 teaspoons ground cinnamon

1 1/2 cups confectioners' sugar
2 tablespoons butter, softened
1 1/2 teaspoons vanilla extract
2 tablespoons milk

In a small bowl, dissolve yeast in water; set aside. In a large bowl, combine flour, sugar and salt; cut in the butter until crumbly. Add yeast mixture, milk and egg yolks; stir to form a soft dough. Cover and refrigerate 4 hours or overnight. Divide dough in half; roll each half into a 12 inch X 10 inch rectangle. Spread with butter. Combine sugar and cinnamon; sprinlke half over each piece. Roll up, jelly-roll style, starting at the long end. Cut each roll into 12 slices. Place in greased muffin cups. Cover and let rise until doubled, about 1 hour. Bake at 375 degrees for 20-25 minutes or until golden brown. For glaze, cream sugar and butter in a mixing bowl. Add vanilla and milk; beat until smooth. Remove rolls to a wire rack; spread with glaze.