The best big and soft dinner rolls that my mom has been making for years. The dough is extra soft and tender thanks to the addition of butter, milk, and eggs!
I’m working hard at making sure that all of my favorite recipes are up-to-date and ready for you to make. Did you know that I’ve been blogging recipes for almost 10 years (where does the time go?!)? This wonderful recipe hails from 2009 and I’ve updated it and re-shot the photos and am republishing it today so that can see it. It’s one of my all-time favorite recipes and now it’s not hiding in my archives anymore.
This dinner roll recipe makes big fluffy dinner rolls that your whole family will love to eat. They just turn out well every time. My mom has a handful of recipes that she’s “known for” and this, my friends, is her nearly famous dinner roll recipe. She makes it for all the major holidays and family functions, and when she flies out west to visit all the grandbabies, we always request a batch of her famous dinner rolls. They are the stuff childhood memories are made of.
This is a classic dinner roll recipe, but the trick to make the rolls extra soft and buttery is melted butter, eggs, and milk in the dough. All three of those things lend to really tender dough. This is actually a great dough recipe for cinnamon rolls, but we’ll save that for another post.
I can’t wait for these simple dinner rolls to become a family favorite in your house, too.
Simple and fool-proof wheat bread recipe that makes four loaves of bread in one batch. This recipe comes from my mom, and it’s a keeper.
I have so many recipes that I make often that I haven’t shared on the blog. This year, I’ve made the goal to get more of my favorite go-to recipes out of my family cookbook and onto the blog so that you can enjoy them as much as I do. This recipe is one of those tried-and-true recipes that I’ve been making twice a month since my daughter was a baby. Now here we are, 10 years later, and I’m just now telling you about it.
This is my mom’s wheat bread recipe. It’s not a whole wheat bread, but a mix of white and wheat, which makes for a light and fluffy loaf of bread that is still brown and hearty. It’s a great middle for anyone who doesn’t eat whole wheat all the time! My mom has been making this recipe for as long as I can remember. It’s made with simple ingredients that I always have on hand and it just turns out well each time.
What’s unique about this wheat bread recipe is that it makes four loaves of bread in one batch instead of the traditional two loaves. I know that might sound like a whole lot of bread, but that’s my favorite part of this recipe. When I make it, I always think of the saying, “one for you, one for me.” I make this recipe with the intention of making warm comforting food for my family and also sharing that gift with others. This wheat bread recipes is meant to be shared with your friends and neighbors.
The best cornbread recipe that is sweet, fluffy, and perfect every time – a recipe that I’ve had for years using no special ingredients.
The other day on Instagram a fellow blogger friend asked if anyone had a good cornbread recipe and I replied quickly that I had the BEST cornbread recipe. She asked me for a link to the recipe and I laughed because I didn’t have one to give her. I have been making this recipes for year – years! And I haven’t shared it with you. I’m here to remedy that problem and share with you the cornbread recipe that I make over and over again and that turns out great, every single time.
What I love about this recipe is that it doesn’t have any special ingredients. You don’t need to have buttermilk on hand or creamed corn and you can make it in whatever pan you have. You can make it in a 9-inch round cake pan, square baking dish, or 9-inch cast iron skillet. Bonus! You can also make these into muffins or double the recipe and toss it in a 9×13-inch baking pan.
I have made this recipe no less than 1,000 times, and I love it. It’s sweet but not too sweet, soft without being cakey, and crumbly without being a mess. Just an all around tried-and-true cornbread recipe that you are going to print off, make a million times, and pass it down to your grandchildren one day.
Last plug for this recipe – it only takes 5 minutes to stir together and another 20 minutes to bake. That means in less than a half hour you can have a hot bread side dish on the table. It’s so quick and easy! I love to have cornbread ready when I make things like soups and chilis. It rounds out the meal and it’s a good option for kids who don’t love what you made (tell me I’m not the only one who has a kid who doesn’t love chili as much as you do!?). I serve everyone up a piece of cornbread and a bowl of chili. If they eat the cornbread in a hurry and want more, I ask them to finish their chili before they can get more of the cornbread. It’s a good incentive for my little people to eat more of what they are served. I’ll take it.
Quick and Easy Healthy Banana Muffins made in the blender with whole grain oats, maple syrup, Greek yogurt and more! Great for breakfast and snacks, and perfect for the kids to help with.
Friends, you need this super easy recipe in your life, and I’m here to give it to you! I love this Healthy Banana Muffin recipe made in the blender; it’s made with whole ingredients like pure maple syrup (and no other sugars), bananas, whole grain oats, and other wholesome things I don’t mind my kids eating for breakfast, lunch, and snacks. We added good quality chocolate chips to a few of them for fun, but you can always leave them out.
Have you heard of blender muffins yet? They were new to me until this summer when I started making them and now I love love love them! The idea is that you use the blender to do all of the work and you end up with a one “bowl” muffin that tastes great. The perk of using the blender is that you can turn whole grain oats into oat flour and you don’t have to mash ingredients like apples, carrots, bananas, or anything else that might need chopped up or mashed ahead of time. Just toss what you need in the blender, and let it do its thing. Plus, a blender is really easy to pour that batter out of!
My kids love blender muffins because if I help them measure, they can pretty much make muffins on their own. There’s no chopping needed and getting the batter from the blender jar to the muffin tin is so simple. I actually have a few blender muffin recipes up my sleeve so be on the lookout for them!
Long live all the easy healthy recipes!
Cranberry Orange Bread is sweet, gorgeous, and perfect for giving! Made with lots of orange zest, melted butter, and fresh cranberries.
This is one of my all-time favorite holiday treats. I make batches and batches of it to put on my friend and neighbor goodie plates, take to parties, have for dessert when friends come over for mom dates, and every other excuse I can think of. A few weeks ago, I picked up my first bag of fresh cranberries and I had just enough to make a double batch of this bread after making the other recipe I had planned for them (I did a cranberry orange pork roast that was fabulous! The recipe is in my Freezer to Slow Cooker ebook). It was so exciting to be making this recipe because not only is it really really good, but it reminds me of Christmas and the holiday season and giving. I may or may not have been jamming to my Christmas station on Pandora while baking, too.
I’m planning on having an intentional Christmas this year. Doing things because they mean something and because I want to and not just because I should or can. I know it might be crazy, but I just love making dozens of goodie plates for neighbors every year and that is for sure on my list for this season. This bread has made the list to go on them again, too! That’s saying something!
I have made this recipe as traditional loaves, tea loaves (which are pictured), muffins, and mini loaves as well. It always turns out well and it always gets rave reviews. There’s something magical about those bright little pops of tart cranberry mixed in with all that sweet bread. Adding a little orange glaze to the mix really puts this bread over the top. You will love it!
Tips and Tricks for Making Cranberry Orange Bread
- Isn’t it pretty? I got the tea loaf pan from King Arthur Flour last year for Christmas and I just love it. I do not like things that are battery or raw when they are supposed to be cooked (like undercooked pizza dough and quick breads; cookie dough is very much ok though). The tea loaf pan really helps to ensure a properly cooked quick bread and you bake it for less time, too, which is nice. No matter what you choose to bake this recipe in, adjust your cooking time as needed; it’s good all the ways.
- Plan on buying a few extra cranberries for your cranberry sauce recipe. When they are hanging out in the fridge after Thanksgiving, you’ll be obligated to make this bread.
- Mixing the orange zest with the sugar before you add anything is the secret of this bread. The sugar pulls the oils out of the zest and you are making orange infused sugar which really makes the orange flavor carry throughout the bread. Best trick ever!
- Feel free to double this recipe; it works great.
Pioneer Woman’s glazed donuts are light, fluffy, and the best homemade donuts I’ve ever eaten.
Confession: I love me some glazed donuts. And I especially love Pioneer Woman’s Glazed Donuts recipe.
There is no donut-providing bakery anywhere near me. I’m even more than a half hour from a grocery store that sells donuts! It’s a hard life, I know.
What do you do when you’re hours away from a donut source? Become the source! Making donuts from scratch is my only option and my, what a delicious option it is.
This recipe hails from The Pioneer Woman’s blog and I dare say it is the best homemade glazed donuts recipe ever. These donuts are better than anything you can buy, that I can promise you. The secret is in the dough. You make the dough with a heavy hand of melted butter. The dough is light and sticky, but then you stick that dough in the fridge for a good long while. The butter gets firm again in the fridge and works its magic when you pop these donuts in the hot frying oil. These light donuts almost melt in your mouth when you eat them.
Donut making is quite a bit of work and the recipe takes a while to make (the perk is that you can make the dough ahead of time and keep it in the fridge). I like to think of donut making as party time. We like to make glazed donuts for my son’s fall birthday party instead of serving cake and we love to make a batch when we have friends come over. It’s a lot of fun and fresh donuts are one of those things no one can say no to. If you share enough, you won’t have to worry about eating them all yourself. You are going to love these. Mark my word.
These sweet potato biscuits are quick and easy to make, and are sure to be a hit with the whole family.
These quick and easy sweet potato biscuits are a long-time family favorite. They are simple to make, have veggies hiding in them, are a gorgeous light orange, and are always a big hit with the whole family. You are going to love them too, I just know it!
In the winter months I’m making all kinds of soups, stews, and chilis for my family. Sometimes they aren’t nearly as excited about having soup again for dinner as their mom. I could eat it every other day for months on end and be a happy woman. When I’m in the mood for soup but my family is getting tired of it, I normally plan to make some kind of bread/biscuit/roll/pretzel to go along with the meal, and that seems to keep the critics at bay. I don’t know about you, but my kids will finish a bowl of veggie-filled soup if there are warm biscuits with butter and honey on the side.
Tips and Tricks for Making Sweet Potato Biscuits
- Here are a few thoughts for you on the type of flour that you can use for these. You can use all-purpose flour, a mixture of half all-purpose flour and half whole wheat, or all whole wheat flour. If you are going to use 100% whole wheat flour, I highly recommend buying whole wheat pastry flour. This flour is very finely ground from soft white wheat berries, unlike traditional whole wheat flour, which is ground from hard red wheat berries. The whole wheat pastry flour yields a much softer and fluffier biscuit. You can use traditional whole wheat flour, but your biscuits may turn out dense and thick (not typically the goal for a delicious biscuit…).
- When it comes to the sweet potato, this is a great way to use leftovers. If you baked a few earlier in the week, this would be a great use for some of the extras.
- If you don’t have any sweet potatoes already cooked in the fridge, then you can peel and dice one up, cover it in a small saucepan with water, and then boil until fork tender. Drain the extra cooking water before mashing or running it through your blender, food mill, or food processor.
- These sweet potato biscuits are an excellent dinner side (that go perfectly with a little vanilla bean honey butter on top).
- These are awesome next to Lentil Chili, Slow Cooker Creamy Turkey and Butternut Squash Chili, or Healthy 30 Minute Alphabet Soup (these are some of our favorites and the lentil and ABC soups are meatless just FYI)
The best simple cucumber sandwiches are made with rye bread, herbed cream cheese, and fresh from the garden cucumbers with plenty of salt.
Summer is slipping by fast and the world seems to be ready for apple and pumpkin recipes already. I’m sitting over here in the corner yelling, “But my garden is still producing like crazy! What about that zucchini? That tomato? That cucumber recipe! Waaaait!” So in a personal effort to prolong summer just a bit I’m going to go ahead and post some awesome recipes that feature summer’s bounty. Sure I love me some apple and pumpkin, but I’m just not there yet! Can’t we wait just a few more weeks? In my mind you can’t get more summery than a delicious cucumber sandwich, and that’s just what I have to share today.
A cucumber sandwich is just what a summer lunch should be – light, tangy, fresh, and airy. I look forward to my first cucumbers because I just can’t wait to make this. This also makes a great appetizer or finger food for a party (baby show must have in my mind!), just use those tiny pieces of rye bread instead of a standard loaf and you’ll have yourself an adorable little sandwich (great for finger foods at a party or baby shower).
The recipe is super simple, totally adaptable to your tastes, and is just begging for you to try it today. Enjoy!
The best easy pizza dough recipe is made with only 6 simple ingredients and comes together in about 10 minutes. We use this dough for everything from traditional pizza to breadsticks and more!
There are a few skills that I feel are essential for being a good mom. Making homemade pizza is one of them. I don’t know why, but being able to make a mean pizza is important to me! I meal plan based on genre. Friday at our house is pizza night! Every Friday I make a version of one of the following: pizza, deep dish pizza, personal pizzas, sheet pan pizza, calzones, Stromboli, or pizza rolls.
For all of my pizza options, this is the super easy pizza dough that I use. You can’t go wrong with a simple dough that works every time. It only has 6 simple ingredients, and it’s very forgiving (you really can’t ruin this dough, trust me!).
For this recipe I have also included my favorite pizza baking method (because those two things go together). It’s very pizzeria in style. The dough is a medium thickness, the bottom gets nice and brown, and the cheese around the edge gets crusty, edging on burnt. Mmmm…that crusty dark cheese! Don’t be tempted to overload on cheese and toppings. With pizza, more is not always better. The crust won’t cook through if you get too crazy, and very few things are grosser than doughy pizza.