How to make oven baked bacon is the simplest and cleanest way to make a large or small amount of crispy bacon in the oven.
Do you all know about bakin’ bacon in the oven?
My mom is a traditional stove-top bacon fryer, and that’s all that I really knew. A few years ago my grandpa (the one who painted the pictures on my hutch) mentioned that he would bake large quantities of bacon in the oven to serve to his men’s group at church. That was honestly the first time I had ever heard about oven baked bacon.
Bacon and I have an interesting relationship. I, like the rest of the world, like the stuff. BUT when I was in high school I worked at an amazing little deli called The Big Cheese. Every Saturday for years, I fried up 30 to 40 POUNDS of bacon. It was to prep it for the rest of the week. I would spend literally hours frying bacon and produce something like 3 gallons of bacon grease by the time that I was done. I would come home and just smell so strongly of bacon I had to shower immediately. My clothes smelled until my mom washed them, my car would smell until it had a day or two to air out; Holy Bacon Batman! After years of this, I started to hate bacon, especially the smell.
I stopped eating bacon at around 16 and didn’t look back. The smell was what really set me off; I just hated that cooking bacon smell. So I lived a bacon-free life and didn’t think much of it. After I got married and started cooking more for a family instead of just myself, bacon slowly made a reappearance. I like it just fine now – it tastes great – but the smell still isn’t my favorite.
Quick Dilly Cucumbers in Vinegar are also called quick refrigerator pickles made with fresh cucumbers and a homemade brine. You won’t believe how crunchy and perfect these pickles are.
I have loved pickles for as long as I can remember, and making simple homemade pickles is one of my favorite treats. I know that homemade pickles might sound fussy but they are literally just cucumbers in vinegar. I LOVE this recipe. It makes a flavorful crunchy pickle that can be eaten almost right away but gets even better if you let them sit overnight.
Homemade fridge pickles are something that my grandma has been making for years and years (her refrigerator pickle recipe is here), and this recipes is a whole lot like it. The only difference is that you bring the brine to a boil before pouring it over your cucumbers. This does a few things. It heats up the spices and as they soak in the hot water they steep their flavor into the liquid. This also helps the salt to dissolve easily. These cucumbers aren’t cooked in the brine though (like pickles that you can and are shelf stable), which means they stay extra crispy and crunchy. This recipe only takes about 5 minutes to make and it does have a little waiting time, but that’s it. Once you make it, you are going to be whipping up a batch of homemade pickles every week. You just can’t get simpler than cucumbers in vinegar that only get better with time.
I like to make a batch of these for parties where I’d normally serve pickles, for instance if I’m planning on hamburgers or pulled pork sandwiches. It’s so fun to have people try a simple homemade pickle for the first time because they are SO good. I can’t wait for you to make these yourself.
Great ideas for cooking baked potatoes in the slow cooker, oven, and instant pot so that no matter what, you are going to have awesome baked potatoes.
Long live perfectly cooked baked potatoes. It’s one of the simplest side dishes to make for just about any dinner and they are easy enough to turn into a main course of their own. Baked potatoes are one of those recipes that sound simple, but I’m always wondering if there’s a different/better/faster way to do it. So today I’m sharing with you how to bake, slow cook, and pressure cook a “baked potato” and the pros and cons of each method. Now you’ll be able to have baked potatoes no matter the time or tools you have in your kitchen!
I wanted to distinguish the difference between small to medium potatoes and large potatoes. Small to medium potatoes are generally the ones that come in a 10-20 pound bag. A small to medium potato will weigh between 5 and 8 ounces and will be a little longer than the palm of your hand. Large baking potatoes, often sold individually or marked as “baking potatoes”, will generally weigh 8-12 ounces and will be the size of your whole hand, palm to fingertip. The size of your potatoes doesn’t matter much – it’s consistency that matters when it comes to baking multiple potatoes at once. Big or small, it’s always best to find potatoes of a similar size to cook for your meal. That way, no matter the cooking method, they are all done at about the same time. If I have a mix of large and small potatoes, I’ll often cut my largest ones in half so that they are closer to the smaller ones in size.
Now onto the cooking methods for “baked” potatoes!
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.
Recipes for healthy veggie tots including broccoli tots, cauli-tots, sweet potato tots, zucchini tots, and mixed veggie tots! Perfect for making veggies fun for kids and adults both!
Broccoli tots are the most obvious vegetable tot in the bunch but my kids still loved them. The cauliflower and zucchini tots taste the most like a classic tater tot and those sweet potato tots are such a fun sweet and savory treat that we all loved. I’m positive you are going to find one you love even if you don’t make all 5 vegetable tot recipes. I think the fact that there is cheese included in these veggie tots is what sold my kids on them. Cheese goes really well with vegetables and when it’s all baked together into fun little dip-able pieces, they just can’t say no.
These are also a great recipe to prep ahead and stash in the freezer. I like to make them from start to finish (including baking them). Then just let them cool, pop them in a freezer safe container, and stash until you need a healthy side dish for dinner. I just pull them out and reheat them at 400 degrees for about 15 minutes. Works every time.
Vegetable tots are the perfect side to just about any meal. I like to serve them with baked chicken legs, grilled fish, or Slow Cooker Honey Teriyaki Meatballs. Just add a side of fresh fruit and call it a meal.
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 most delicious cucumber recipes on the web, all in one place including easy refrigerated pickles, cucumber salad, green Detox juice and more!
We’ve had such a mild winter here in Utah that I’m already dreaming of summer and all that my garden will bring. One of my favorites is fresh cucumber. There really is no comparison between cucumbers you get at a grocery store and fresh ones straight from the garden. Aside from eating them plain, I also love to use them in all kinds of delicious cucumber recipes – they add such a crisp freshness to any dish. I’m excited to share some delicious cucumber recipes with you – there are so many ways to serve these babies. No food boredom over here! Check out these cucumber recipes and let me know which ones you plan to try!
And because there aren’t cucumbers in the garden right now I thought I’d share some tips and tricks on how to pick the best cucumbers from the grocery store so that your favorite cucumber recipes will be just as delicious in February as is in August when cucumbers are coming out of your ears.
Look for cucumbers that are firm (they should not give when pressed with your finger), without blemish (be sure to look at the blossom end from soft spots), and should have a pretty bright color and not be “sweating”. Also, did you know that cucumber are best stored at room temperature! Keep them on the counter unless you are going to be eating them in less than 3 days. It’s also best to store them away from fruit (like tomatoes and bananas) which can cause a cucumber to spoil faster. Neat huh?!
Now on to the beautiful cucumber recipes. Long live healthy fresh eating all year long.
Pioneer Woman’s Potatoes au Gratin are made using whole potatoes (no peeling needed), cream, butter, and cheese and are done in less than an hour.
Few things could make Monday better than the recipe for Pioneer Woman’s Potatoes au Gratin. They are very literally perfect; cheesy, starchy, potato-laden heaven. Not only are they delicious, they are easy, too. You don’t even have to peel the potatoes! These are a perfect side for any grilled meat and are one of my favorite dishes to take to potlucks and family dinners. It’s a recipe that you need in your archive, and if eating gluten-free is an issue for you or a family member, I have instructions on how to make this dish gluten-free in the notes. I highly recommend pinning this one; it’s a keeper.
Can we go over the fact that you don’t have to peel the potatoes? That makes this recipe worth its weight in gold. It takes a little less than an hour to bake, so I have to be sure to plan for it so that it’s done when I need it to be. But it only has about 15 minutes of hands-on time that include washing and cutting up the potatoes and layering all of the cheesy creamy goodness in a dish. My kids can even help with the potato washing/cutting which makes the process go quickly. This is one of those dishes that always turns out well and it always tastes good. I can’t wait for you to try it.
Long live all the cheese-topped potato recipes.
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!