I’ve all but quit buying commercially-produced hamburger buns wrapped in disposable plastic. I’d much rather bake them fresh in my own kitchen. It’s healthier, it’s lower waste, it’s cheaper and (thankfully) it’s easier than you think!
I typically use my standard Honey/Oat Sandwich Bread recipe. And I like to use my bread machine to do most of the work for me, it’s a tremendous shortcut y’all. But a bread machine’s not necessarily needed.
Most folks around these parts love quesadillas. It’s a flour tortilla topped with cheese, a filling of some sort, more cheese to anchor all the fillings and topped with another tortilla. The quesadilla is then toasted on both sides on a hot griddle until the tortillas are lightly browned & crispy.
But when I heard of BREAKFASTquesadillas, well, color me intrigued.
I mean, it makes perfect sense. Fluffy scrambled eggs, sautéed peppers/onions and melted cheese between a couple of toasted tortillas. Plus they’re a great inexpensive meal option since eggs are cheap. Come see how I whip them up.
Vanilla wafers. You know the ones, those small golden cookies that everyone uses when they make banana pudding. They’re delicious, but other than when eating banana pudding I’d never really given them much thought.
I’d invited my parents over to join us for supper. Dad loves when I make dessert so I almost always do when they join us for a meal. This time I’d decided to make banana pudding.
As I was making my grocery list for the meal, I paused when I added vanilla wafers to the list. I mean, how hard could they really be to bake up fresh? As it turns out, not hard at all!
Raise your hand if you love peach cobbler. (me, jumping up & down raising hand!!) Peach cobbler is one of my faves.
This peach cobbler is baked in a 10” cast-iron skillet. I love baking cobblers in cast iron. It just seems to add a little sumpin’ to the presentation. Plus the buttery crust seems to get just a little more crispy right at the edges in cast iron. And c’mon, I love my cast iron cookware!
This easy peach cobbler recipe uses canned peaches so you can whip it up any time of the year. But when it’s peach season you can use fresh peaches instead. Both options are included in this recipe.
I love to serve homemade biscuits for their no-rise, quick baking simplicity. Recently I decided to whip up these cheddar biscuits because most of the ‘fat’ requirement in a typical biscuit recipe is just comprised of sour cream in this recipe. It adds a tangy creaminess that we love.