Easy Homemade Rolls are soft and fluffy. The smell that will fill your home as these rolls bake is amazing. There is no reason to be intimidated by bread making because this recipe is as easy as they get.
Easy Homemade Dinner Rolls
Homemade Coconut Cream Pie
Homemade Coconut Cream Pie is one of the best recipes out there for pie! The made from scratch coconut custard is rich and creamy with sweetened coconut flakes sprinkled throughout. Don’t let the word “homemade” scare you. This recipe is so simple and easy that anybody can make it!
Maple Roasted Pecan Yams
Maple Roasted Pecan Yams practically melt in your mouth. They are crispy on the outside and silky smooth on the inside. Who knew vegetables could taste so good!
Maple Roasted Pecan Yams is a simple and easy recipe that everybody will eat…picky eaters and all! Moms love them because they are vegetables, easy to make, and so delicious! Kids love them because they have a sweet flavor and don’t taste like vegetables.
I am warning you that these yams are extremely addicting! The maple syrup and balsamic glaze rocks this dish and the sweet and salty combination simply can’t be beat!
When my husband tasted them, he said “this recipe is definitely a keeper”! So do yourself and your family a favor and make these Roasted Maple Pecan Yams this Thanksgiving!
*This is an affiliate link. Make sure to use a good quality, thick baking sheet when making these Maple Roasted Pecan Yams. I love Nordic Ware Natural Aluminum Baking Sheets.
With love from my kitchen to yours,
Carrie
Roasted Maple Pecan Yams
4 1/2 to 5 cups (about 2 lbs.) of yams, peeled and cut into 1 inch cubes
1/2 cup of pecans
1 tsp. of kosher salt
1 tbsp. of olive oil
1/2 cup of maple syrup
2 tbsp. of balsamic vinegar
Instructions
Preheat oven to 400 degrees
1. In a medium bowl, toss the yams, pecans, oil, and kosher salt together. Spread the yams and pecans out evenly on a baking sheet. Place in the oven and cook for 20 minutes.
2. Turn the yams and pecans over and place them back in the oven and bake for another 15 minutes. While the yams are baking in the oven, pour the maple syrup and balsamic vinegar in a small sauce pan and bring to a boil. Continue to boil the syrup until it reduces by half and thickens, stirring occasionally.
3. Remove the pan of yams from the oven and drizzle the maple syrup glaze over the yams. Gently toss to evenly coat. Return to the oven and bake for an additional 5 minutes. Remove from oven and serve immediately.
This recipe was originally posted on November 17, 2014.
Here are a few other recipes you should try.
Creamy Crock Pot Mashed Potatoes
Autumn Harvest Salad with Creamy Pumpkin Dressing
Mint Chocolate Cake Roll
Mint Chocolate Cake Roll is what dreams are made of! At least my dreams are anyways. I am a sucker for a rich, moist, chocolate cake. I hate to admit it, but I think about chocolate cake daily and this Mint Chocolate Cake Roll is just as amazing as it sounds
This moist chocolate cake is first filled with a smooth mint chocolate ganache and then a fluffy mint chocolate mousse. The cake is rolled up and then covered in more mint chocolate ganache. It case you were wondering, it is the most amazing cake ever!
If you know me, you know that mint and chocolate are my favorites, especially around the holidays. You can make this cake a day ahead. In my opinion, it tastes even better the next day.
With love from my kitchen to yours,
Carrie
Mint Chocolate Cake Roll
Cake
3/4 cup all-purpose flour
1/4 cup cocoa powder
1 tsp. baking powder
1/4 tsp. salt
5 large eggs, room temperature
3/4 cup granulated sugar
powder sugar, to aid in rolling the cake
Instructions
Pre-heat oven to 350 degrees.
1. Line a 18 x 13 inch rimmed baking sheet with parchment paper. Spray the parchment paper with cooking spray.
2. Whisk the flour, cocoa powder, baking powder, and salt together in a medium bowl.
3. In a large bowl, whip the eggs with an electric mixer on medium speed and gradually add the sugar and then the vanilla, about 1 minute. Continue to whip the mixture until very thick and voluminous, 4 to 8 minutes.
4. With the electric mixer still on, gradually add the flour mixture to the egg mixture.
5. Scrape the batter into the prepared baking sheet and spread it out in an even layer. Bake the cake until it feels firm and springs back when touched, 15 to 20 minutes or until a toothpick inserted into the center comes out clean. Rotate the pan halfway through baking.
6. Remove the cake from the oven. Lay a clean dish towel (I found a tea towel works best) out on the counter and dust with powder sugar. Holding onto the parchment paper, carefully remove the cake from the hot pan.
7. Place the cake face side down on the dish towel. Gently peel the parchment paper off of the cake. Starting from the short end, roll the cake and dish towel snugly into a log. Let the cake cool completely. While the cake is cooling, make the mint chocolate ganache and mousse.
Mint Ganache and Mint Chocolate Mousse
1/2 tsp. vanilla extract
1 (12 oz.) bag of semi-sweet chocolate chips
3 tsp. of peppermint extract
3 cups of heavy whipping cream
6. Place the chocolate chips in a medium-sized bowl. In a small sauce pan, bring 1 cup of heavy cream to a simmer. Pour the hot cream over the chocolate chips and stir until smooth and creamy.
7. Stir in 2 tsp. of peppermint extract into the chocolate ganache. Pour 1 cup of the ganache into another bowl. Cover both bowls of ganache with plastic wrap. Set one bowl of ganache aside and place the other bowl in the fridge to chill for the chocolate mousse.
8. Pour 2 cups of heavy whipping cream and the remaining 1 tsp. of peppermint extract into the chilled bowl of ganache. Whip until the mousse forms stiff peaks.
Cake Assembly
1. Unroll the cooled cake and remove the towel. Spread a layer of chocolate ganache over the cake. Spread a layer of chocolate mousse over the top of the ganache. Gently roll the cake up and place seam side down on a platter. Spread the remaining ganache over the cake. Add a little chocolate mousse on top of cake to top it off.
3. Sprinkle crushed peppermint candy on top if so desired. Keep the cake chilled until ready to serve.
Here are a few other recipes you might enjoy.
White Chocolate Peppermint Cookies
Flourless Mint Chocolate Cupcakes
Double Chocolate Candy Cane Kiss Cookies
White Chocolate Peppermint Cookies
White Chocolate Peppermint Cookies are one of the best holiday cookies! They are soft and chewy with the perfect peppermint kick and the white chocolate is the perfect compliment. This recipe makes about 3 1/2 dozen cookies. So there will be plenty of cookies to share with your family or plenty to share at your next Christmas cookie exchange party.
Classic Thanksgiving Stuffing
Classic Thanksgiving Stuffing is the traditional stuffing that we all know and love. This is my go-to stuffing recipe because it is simple, yet moist and flavorful.
Classic Thanksgiving Stuffing is one of my favorite Thanksgiving dishes. I look forward to eating the stuffing just as much as the turkey.
I love the simplicity of this recipe and that it still has all of the classic flavors you would expect for Thanksgiving stuffing. If you like mushrooms, nuts, or dried fruit in your stuffing, go ahead and add it but it definitely is not necessary because this Classic Thanksgiving Stuffing can hold its own as is.
Whenever I think about my childhood Thanksgivings, two things come to mind. My Grandpa carving the turkey and Grandma’s stuffing. I remember going over to my Grandma and Grandpa’s house for Thanksgiving. Their house always smelled absolutely amazing. My grandma was an incredible cook. Each year she would make the turkey and stuffing and everybody else would bring the other dishes.
There were a lot of family members that would come so we had to cram in their house. Later as the family continued to grow in size, we had to change our location to a church because that was the only building large enough to fit us all. Thanksgiving should be filled with family and lots of good food, don’t you think?
I like my stuffing soft and moist but not soggy. This is where the eggs come in. The eggs help the stuffing to set up better.
If you want to save some time on Thanksgiving Day, you can cube the bread the night before and spread the bread cubes out in a single layer on baking sheets to dry overnight. If you don’t have to dry the bread out in the oven you can skip the first step in the recipe and save 25 minutes on Thanksgiving Day.
With love from my kitchen to yours,
Carrie
Classic Thanksgiving Stuffing
10 cups of french bread, sliced into 1 inch cubes
1/4 cup of butter
1 1/2 cups of onion, diced
1 1/2 cup of celery, diced
1/4 cup of flat leaf parsley. minced
1 tsp. of thyme
1 tsp. of rosemary
1 tbsp. of fresh sage or 1 tsp. of dried sage
1/2 tsp. of black pepper
2 eggs
3 cups of chicken broth, divided
Instructions
- Pre-heat the oven to 325°. Spread the cubed french bread out evenly onto two baking sheets. Place the baking sheets in the oven and bake for 25 minutes to dry the bread out.
- Place the cubed dried bread into a greased 9×13 pan.
- Pre-heat the oven to 425° Fahrenheit.
- In a medium sauce pan, sauté the onions, celery, and garlic in the butter until tender and translucent. Mix in the seasoning, fresh herbs, and 2 /12 cups of chicken broth. Remove the pan from the heat.
- In a bowel, whisk the remaining 1/2 cup of chicken broth with the eggs. Pour the egg mixture evenly over the cubed bread and gently toss.
- Drizzle the onion mixture over the cubed bread and fold gently until thoroughly combined. Cover the pan with tin foil and bake for 30 minutes. Remove the foil and bake uncovered for an additional 20 minutes.
Here are a few other recipes you might enjoy.
English Toffee Bark
We love English toffee around here. My siblings love it so much that they often beg me to make it for them. My husband’s Grandma Swenson had an amazing recipe that I use. But sometimes, I just don’t want to spend the time to make it. So that is where this recipe comes into play.
Soft and Chewy Gingerbread Cookies
These Soft and Chewy Gingerbread Cookies are the very essence of Christmas! Your kitchen will be filled with the amazing smell of Christmas as you bake your tasty gingerbread men. The cream cheese frosting is the perfect addition to the already amazing cookies.
This Soft and Chewy Gingerbread Cookie recipe took me 5 batches to perfect it. They were either too dry and flavorless or flat crispy and loaded with flavor. I wanted a gingerbread cookie that was moist and fluffy and packed with flavor. Five batches later, I have just that cookie. My kids were in heaven with all the cookies I was making.
So here’s to these amazing gingerbread cookies that will help make your Christmas complete!
With love from my kitchen to yours,
Carrie
Soft and Chewy Gingerbread Cookies
1 cups of butter, softened
1 cup of dark brown sugar
½ cup of granulated sugar
2 eggs
1 egg yolk
1/2 cup of molasses
1 tsp. of vanilla
1 tbsp. of sour cream
4 1/2 cups of flour
1 tsp. of baking soda
½ tsp. of salt
3 tsp. of cinnamon
1 1/2 tsp. of ground ginger
2 tsp. of ground cloves
Instructions
Pre-heat oven to 350 degrees
- Cream butter and sugars together. Add the eggs and continue to mix until until light and fluffy.
- Mix the molasses, sour cream, and vanilla into the egg mixture. Stir in the remaining ingredients and mix just until the flour disappears.
- Wrap the cookie dough in plastic wrap and refrigerate for 1 hour. Remove the dough from the fridge and on a silicone mat or a light flour surface, roll out the dough to 1/4 inch thickness. Cut with desired cookie cutter and place on a greased baking sheet.
- Bake for 12 to 15 minutes. Remove from oven and cool for 5 minutes before placing the cookies on a wire cooling rack to cool completely.
- Decorate with cream cheese frosting. Enjoy.
Cream Cheese Frosting
2 oz. of cream cheese, softened
1/4 cup of butter, softened
2 cups of powder sugar
3 tbsp. of milk
1 tsp. of vanilla
Instructions
- In a medum-sized bowl, cream the butter and cream cheese. Add the powder sugar and continue to mix until the frosting is lump free.
- Mix in the vanilla and milk. If the frosting is too thick add an addtional tablespoon of milk.
Here are a few other Christmas Cookies you should try.
Double Chocolate Candy Cane Kiss Cookies
Triple Chocolate Peppermint Sugar Cookies
Cranberry Pumpkin Cookies with Orange Glaze
Soft and Chewy Gingerbread Cookies are the best holiday treat! This recipe is easy and the cookies don’t spread and they stay soft for days. It’s a fun Christmas tradition to decorate them with the family.
Homemade Apple Pie
Homemade Apple Pie is the best apple pie you will ever taste! Everything about this pie is amazing, from the made from scratch flaky crust, and vibrant apple filling, to the sweet glaze drizzled on top of the pie before it is baked. You won’t find a better apple pie recipe than this one!
Nothing beats Homemade Apple Pie! Especially on Thanksgiving. However, it is a pie that takes a little bit longer to make, but it is definitely well worth the time!
This Homemade Apple Pie is like the classic apple pie that your grandma use to make. The caramel sauce that it poured on top of the pie before it is baked leaves a light glaze on the top of the pie as well as a rich caramel sauce throughout the pie. It is heavenly! My favorite way to eat this pie is hot out of the oven with a scoop of vanilla ice cream on top. But don’t take my word for it, try it out yourself.
With love from my kitchen to yours,
Carrie
Homemade Apple Pie
2 batches of Flaky Pie Crust recipe for a 9 inch pie pan
Apple Filling
7 medium granny smith apples, peeled and thinly sliced
1 tbsp. of lemon juice
zest of 1 lemon (about 1 tbsp.)
2 tsp. of cinnamon
1/8 tsp. of ground cloves
1 tbsp. of granulated sugar
1. In a large ziploc bag or bowl, toss the sliced apples with the cinnamon, cloves, sugar, lemon zest, and lemon juice and set aside.
Pie Assembly
Preheat Oven to 425° fahrenheit
2. Prepare the flaky pie crust recipe following the instructions 1-4.
3. Remove one of the dough discs from the refrigerator and follow steps 5-8 in the flaky pie crust recipe. Place the pie on a baking sheet lined with tin foil (for easy clean up) and add the apples to the pie, mounding slightly in the center
4. Remove the second dough disc from the refrigerator. Unwrap the plastic wrap so that it is spread out on the counter. Place two more 12 inch sheets of plastic wrap over the top of the dough. Roll the dough out into a circle, rolling from the center to the edge. Turning clockwise and rolling to form an even circle about 1/8 of an inch thick and 11 inches in diameter.
5. Using a knife or pastry wheel, cut the dough into 1 inch strips. Lay the horizontal strips down over the pie first. Using the longest for the middle and the shortest for the end.
6. Fold every other strip back on itself. Starting in the middle, right next to the folded strip, lay a strip of dough vertically over the unfolded strips.
7. Swap the strips of dough by laying the folded strips down and fold the opposite strips over on themselves.
8. Lay another strip vertically over the horizontal strips. Making sure to leave a 1 inch space between the two vertical strips. Continue this process until you reach the edge of the pie. Then repeat on the other half on the pie and then shape edges as desired. Place the baking sheet with the pie in the fridge while you make the caramel sauce.
Caramel Sauce
1/2 cup of butter
3 tbsp. of all-purpose flour
1/2 cup of water
1/2 cup of granulated sugar
1/2 cup of brown sugar
1/2 tsp. of vanilla extract
1.In a sauce pan over medium-high heat, mix the butter and flour together until the butter is melted and it forms a thick paste.
2. Stir in the water, brown sugar, granulated sugar, and vanilla. Bring to a boil and turn down the heat to medium-low. Simmer the sauce for 2 more minutes or until the sugar is dissolved.
3. Remove the pie from the fridge. Pour the sauce over the top of the pie. Place the pie in the oven and bake for 15 minutes at 425 degrees. Turn the heat down to 350 degrees and continue to cook for an additional 30-45 minutes until the apples are soft and the pie crust is golden brown. Remove from oven and allow to slightly cool before cutting.
This recipe was adapted from Apple Pie by Grandma Ople.
Here are a few pie recipes you might enjoy.
Pumpkin Cranberry Cookies with Orange Glaze
Pumpkin Cranberry Cookies with Orange Glaze all of the best holiday flavors wrapped into one recipe. The pumpkin and cranberries might sound weird, but trust me, once you try them you will be hooked. The orange glaze on top acts like the cookies wing man by rounding out the flavors and make them pop. It is like a Christmas party in your mouth.
Raspberry Rolls with Raspberry Cream Cheese Frosting
Raspberry Rolls with Raspberry Cream Cheese Frosting are soft and gooey. The roll is very soft and fluffy with a raspberry filling that taste just like fresh raspberries. The Raspberry Cream Cheese frosting tastes like a big bowl of raspberries and cream. These Raspberry Rolls with Raspberry Cream Cheese Frosting are truly what dreams are made of!
Raspberry Custard Pie
This Raspberry Custard Pie reminds me of summer. Maybe it is because when I was a kid, each Summer I would pick raspberries in my grandpa’s garden. My mom would use the raspberries to make raspberry jam and other mouth watering raspberry desserts.
Easy Microwave Peppermint Bark
Easy Microwave Peppermint Bark is the easiest candy recipe you will make this holiday season. How can anybody refuse anything to do with candy canes and chocolate. It’s simply the best way to celebrate Christmas! This no-fuss candy is made in the microwave. Easy Microwave Peppermint Bark can be made in less than 15 minutes. You really can’t beat that!
Microwave Milk Chocolate Almond Clusters
When I was a kid, Santa always left me a box of See’s Candy Almond Clusters in my stocking. Santa has always been so good to me!
These candies are probably one of the easiest things you’ll ever make. There are only two ingredients. You can make them in under 10 minutes.
Double Chocolate Candy Cane Kiss Cookies
Who can argue with anything that has “double chocolate” in the title? These cookies are soft, chewy, and loaded with chocolate. As if things couldn’t get any better, it has a Candy Cane Hershey Kiss on the top. Come on, I dare you to try to stay away from these babies.
Microwave Peanut Brittle
Like I told you before, I as a kid one of my favorite things about Christmas was my Grandma Cope’s homemade candy! On Christmas Eve night, my grandma and grandpa would stop by for a visit and they would always bring a plate of homemade candy. As soon as I saw the plate of candy, that is all I could think about. The only problem was that we had to divide the candy between my 7 siblings, my parents and I. It didn’t last long at our house as you can imagine.
Bernice’s Famous English Toffee
My husband’s Grandma Swenson was known for her English Toffee. I never met his sweet grandma but my mother in law taught me how to make this recipe when Dave and I first got married. Trust me when I say that there is a reason that this recipe has been passed down from one generation to the next!
When I make candy, I don’t like to use a candy thermometer. I don’t think that they are as accurate as the cold water method and they always get in the way. This is also the method that my Grandma Cope taught me to use.
Soft Homemade Caramels
Soft Homemade Caramels are rich and creamy and practically melts in your mouth. This tried and true recipe is definitely one you want to hang onto.
Coconut Cream Pie
Who can resist a homemade Coconut Cream Pie? This pie does not disappoint! There is not any instant jello mixes in this recipe. It is made from scratch just like your grandma use to make it.
Cranberry Orange Sauce
Cranberry Orange Sauce is so easy to make there is no reason to buy the canned stuff. The orange, cinnamon, and cloves really bring the cranberries to life with a delicious holiday twist. Your Thanksgiving turkey won’t know what hit it!
I didn’t think I liked cranberry sauce until I tried this Cranberry Orange Sauce. Now I can’t imagine eating my Thanksgiving turkey without it. It really make turkey come alive.
Cranberry Orange Sauce is so simple to make there really in no excuse not to make it from scratch. One of the great things about this recipe is that you can make it a few days ahead of time and store in the refrigerator until Thanksgiving.
Trust me, I know how crazy busy Thanksgiving day can get, so I am all about making as much as I can a head of time! Once you try this recipe I promise you will never buy the canned stuff again!
Spread the Cranberry Orange Sauce over over cream cheese and serve it with crackers for a delicious appetizer. You can find the recipe here.
With love from my kitchen to yours,
Carrie
Cranberry Orange Sauce
1 pkg. of fresh cranberries
Zest of 1 orange
1 ½ cup of orange juice
¾ cup of brown sugar
2 tsp. of cinnamon
¼ tsp. of ground cloves
Instructions
- Place the cranberries in a colander and rinse with cold water. Pick out any bad cranberries. Place the cranberries and the remaining ingredients in a large saucepan over medium high heat and bring to a boil.
- Lower the heat and simmer for about 10 minutes or until the cranberries pop and the sauce thickens. Remove from heat and allow to cool to room temperature. Transfer the cranberry sauce to a bowl and place in the refrigerator to chill. The cranberry sauce will continue to thicken as it chills.
This recipe is adapted from Cinnamon Orange Scented Cranberry Sauce by Cupcake and Kale Chips
Here are a few other Thanksgiving recipes you should try.
Cranberry Orange Cream Cheese Spread
French Silk Pie
Thanksgiving is only 6 days away. Let me recommend one of my family’s favorite pies. I originally posted this recipe last November. It is such a yummy recipe that I wanted to share it again with you. You can never go wrong with anything chocolate. That is why this pie is always a huge hit anywhere I take it.
Old Fashioned Pumpkin Pie
Old Fashioned Pumpkin Pie is what makes Thanksgiving dinner complete! This pie tastes just like your grandma’s pumpkin pie. It’s everything you have ever wanted in a classic Thanksgiving dessert!
How to Brine A Turkey
Five years ago my life was forever changed when my wise cooking instructor Tony introduced me to the wonderful world of brined turkey. Brined turkey is extremely moist and loaded with flavor! The white meat is just as moist as the dark meat. Even when you warm up the left over turkey a few days later, it is still moist. Seriously, it’s magical!
Herb Parmesan Roasted Red Potatoes
When I worked in the catering department at a large software company, these roasted red potatoes were one of our most requested side dish. The secret to getting the crispy outer layer on the potatoes is to charboil them before you roast them.
5 Ingredient Key Lime Pie
5 Ingredient Key Lime Pie is heaven sent! You will be floored at how such a simple recipe can taste so amazing! The filling is smooth and creamy and sets up beautifully in only 10 to 12 minutes. You can whip this 5 Ingredient Key Lime Pie up in under 20 minutes.
Key limes are hard to find where I live so I use regular limes. I also prefer to use homemade graham cracker crust and homemade whipped cream. I have included the recipes for homemade graham cracker crust and homemade whipped cream below. The homemade graham cracker crust and homemade whip cream are completely optional, you can use store bought if you prefer. It is a matter of personal preference.
I love this pie so much I created a recipe for Raspberry Custard Pie, Strawberries and Cream Bars, Apple Pie Cream Bars, and Easy Flag Cream Bars using the base of this recipe. They are also very simple and delicious! You can find the pictures and the links to the recipes at the bottom of this page.
The most popular recipe on my site is the Italian Lemon Pound Cake, if you love the sweet and tart combination of the 5 Ingredient Key Lime Pie, you should try this cake! I promise you won’t be disappointed!
With love from my kitchen to yours,
Carrie
5 Ingredient Key Lime Pie
One 9- inch prepared graham cracker crust
2 cans of sweetened condensed milk
1/2 c. sour cream
3/4 c. lime juice
1 tbsp. of fresh lime zest (about 2-3 limes), finely chopped
Directions
Preheat oven to 350 degrees F.
- Mix the sweetened condensed milk, sour cream, lime juice, and lime zest in a bowl. Mix until smooth and creamy. Pour the mixture into the prepared graham cracker crust.
- Bake the pie for 10 to 12 minutes or until the tiny little bubbles burst on the top of pie. Do not let it brown when you bake it! Chill the pie completely before serving. Garnish the pie with lime slices and whipped cream if you want.
Recipe adapted from Key Lime Pie VII at allrecipe.com.
Homemade Graham Cracker Crust (Optional)
8 full sized graham crackers
1/4 cup of butter, melted
1/4 cup of granulated sugar
- Blend the graham crackers and sugar in a food processor until it resembles sand. Add the melted butter and blend until mixed well. Firmly press the graham crackers evenly into a 9-inch pie tin. Bake in the oven for 10 minutes before you fill the crust with the key lime filling.
Homemade Whipped Cream (Optional)
2 cups of heavy whipping cream
1 tsp. of vanilla
1 tbsp. of granulated sugar
- In a medium-sized bowl, whip the cream, vanilla, and sugar until the cream forms stiff peaks. Add the whipped cream to the key lime pie after it has cooled completely.
Here are a few other recipes you should try.
Easy Flaky Gluten-Free Pie Crust
Easy Flaky Gluten-Free Pie Crust is simply magical. You shouldn’t let gluten stop you from enjoying a rich flaky pie crust. This quick and easy recipe will renew your faith in gluten-free recipes!
Pumpkin Cookies with Cream Cheese Frosting
Pumpkin Cookies with Cream Cheese Frosting are my new favorite cookie. These cookies are what pumpkin is all about! The super soft Pumpkin cookies is the perfect match for the silky smooth cream cheese frosting. Autumn just isn’t the same without these cookies!
Ham and Egg Salad Sandwich
Ham and Egg Salad Breakfast Sandwich is best way to start your day! This sandwich is loaded with hickory smoked ham, hard boiled eggs, and cheddar cheese. It’s the perfect sandwich for breakfast, brunch, lunch, or dinner.
Simple Creamy Cheeseburger Soup
Simple Creamy Cheeseburger Soup is a soup that the whole family will love! It’s the classic all-American cheeseburger in soup form. This simple recipe is fool-proof and easy to follow so you will have more time to spend with your family outside of the kitchen.
Brown Butter Pumpkin Snickerdoodles
Brown Butter Pumpkin Snickerdoodles will make your taste buds sing! These soft and chewy cookies are the best of snickerdoodles and pumpkin cookies wrapped into one.
Perfect Gluten-Free Sugar Cookies
Perfect Gluten-Free Sugar Cookies are so soft and chewy. The texture is unlike any other gluten-free sugar cookie recipe. These cookies are simple to make and the rich buttery flavor is astounding!
Peanut Butter Cookies
Peanut Butter Cookies are an all American classic and this recipe hits the nail right on the head. The peanut butter really shines in these soft and chewy cookies. This is a recipe you don’t want to miss.
Quick and Easy Homemade French Bread
Quick and Easy Homemade French Bread tastes better than any bakery bread. This recipe produces a soft and chewy bread that is the perfect addition to any meal.
Easy Sweet Buttermilk Cornbread
Easy Sweet Buttermilk Cornbread with it’s moist and tender texture, buttery sweet flavor and slightly crisp edges, it’s no wonder we never have leftovers.
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