The Best Light & Fluffy Homemade Biscuits

The Best Light & Fluffy BiscuitsMy mother made these homemade biscuits regularly when I was a child, and I just love them. They are light and fluffy and taste wonderful with some butter and a drizzle of honey or jam on top. And these homemade biscuits are quick and easy to make. I usually make them when our family has soup for dinner. Then we either take a biscuit and dip it in our soup, or eat it on the side with some honey. By the way, you’ll want to check out these 12 Favorite Soup Recipes that my family loves because they are all really good recipes too.

 

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Easy Crock Pot Glazed Sweet Rolls

Easy Crock Pot Glazed Sweet RollsThis past week I was in the mood for some sweet rolls, and so I made these easy Crock Pot Glazed Sweet Rolls. I placed them in the crock pot in the early afternoon so they would be ready for my girls to eat when they came home from school. They really loved this warm treat as part of their afternoon snack. These Glazed Sweet Rolls are so easy to make. I had them in the crock pot in less than 10 minutes. Plus they tasted good too!

 

Glazed Sweet Rolls in Crock Pot

After lining a crock pot with parchment paper, take refrigerated buttermilk biscuits and dip each one in butter and then in a brown sugar and cinnamon mixture. Then place them in the crock pot. Place a paper towel over the top of the crock pot before putting the lid on. This will help keep moisture from falling onto the rolls.

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The Best Sweet Cornbread

The Best Sweet Cornbread

When I was young, I loved it when my mother made this Sweet Cornbread. I would always ask for more because it was delicious, moist and it tasted like cake. Later I learned that it tasted like cake because a cake mix is one of the ingredients! Yum! This Sweet Cornbread is now a recipe I make regularly for my family, and it’s definitely the best cornbread I’ve tasted. I add it to our meals when I make soup for dinner. Check out my 12 favorite soups that I like to make my family. And get the recipe below for how to make the Best Sweet Cornbread:

 

Sweet Cornbread

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The Best Pumpkin Crumb Muffins

Moist Pumpkin Crumb MuffinsI’ve been in the mood to bake with pumpkin lately now that fall has arrived, and I decided to make these Pumpkin Crumb Muffins. They are so delicious and moist! And the crumb topping adds the perfect amount of sweetness. I always know if the recipe is good if my family loves it, which they do. This batch of Pumpkin Crumb Muffins made about 16 muffins. So next time I make the muffins, I’ll plan to double the batch and freeze some so we can have muffins for breakfast, snacks or lunches.

 

The Best Pumpkin Crumb Muffins Pumpkin Breads

Here is the recipe to make The Best Pumpkin Crumb Muffins:

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Chocolate Chip Zucchini Muffins

Chocolate Chip Zucchini Muffins

We have been harvesting a lot of zucchini from our garden this year. I’ve been shredding and freezing it, and I’ve also been making Zucchini Cake with Fudge Frosting, Zucchini Bread, and these delicious Chocolate Chip Zucchini Muffins.

Since this Chocolate Chip Zucchini Muffin recipe makes about 24 muffins, once they are cooked and cooled, I’ll put them in gallon freezer bags and place them in the freezer. The muffins freeze great! We love to pull them out of the freezer for snacks for the kids and also for my husband when he goes to work. And we add these muffins to the school lunches. By the time the kids eat their lunch, the muffin is thawed. If you are wondering what to do with all the zucchini in your garden this year, then you’ll definitely want to make these Chocolate Chip Zucchini Muffins.

 

Chocolate Chip Zucchini Muffins on Cooling Rack

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Navajo Tacos and Indian Fry Bread

 

 

I love eating Navajo Tacos, also known as Indian Fry Bread. I especially have a lot of fond memories eating them on campouts. And after I eat one or two Navajo Tacos (because they are so good), then I always eat another one with honey butter on the fry bread. It is delicious! If you have never had honey butter on Indian Fry Bread, then you need to try it!

Here’s how to make Navajo Tacos and Indian Fry Bread:

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Delicious & Easy Garlic & Parmesan Breadsticks

Garlic & Parmesan Breadsticks

In the last two weeks, I’ve made these Garlic & Parmesan Breadsticks three times. They just tasted so good! I love eating fresh homemade bread out of the oven, and I love that these are so easy to make. Thanks to a friend for sharing this recipe with me. Here’s how to make them:

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Homemade English Muffins

I saw this recipe for homemade English Muffins on Utah Deal Diva and decided that I would try them. They were so yummy that I want to share this recipe with you. It does take a little time to cook them, but it’s well worth it!

Homemade English Muffins
1 3/4 cups (14 ounces) milk, warm
3 tablespoons butter
1 1/4 teaspoons salt
2 tablespoons granulated sugar
1 large egg, lightly beaten
4 to 4 1/4 cups flour (I used 1 cup of wheat)
2 teaspoons instant yeast
1 tsp baking powder

Combine the warm milk, sugar and yeast, allowing the yeast to proof for a few minutes, until bubbly. Add remaining ingredients and mix thoroughly, for about 5 minutes. Do not add more flour, the dough will be very sticky. Once mixed, scrape dough from bowl onto a lightly floured counter top. Fold dough over a few times, until you make a nice, smooth ball. Place in a greased bowl and allow to rise in a warm place for about 1 hour.

Punch down dough and lay out on a surface sprinkled with corn meal. Roll out to desired thickness. the muffins rise somewhat, so roll them out about 1/4″ thinner than what you would like the final product to be. Cut out circles with a floured 3-inch cutter. Re-roll and cut out the leftover dough. Cover the muffins with a damp cloth and let rest for about 20 minutes.

Heat a frying pan or griddle to very low heat. Do not grease, but sprinkle with cornmeal. Place muffins in pan, cover, and cook for 6-7 minutes on each side. Set the timer to keep track of the muffins.

Cool on a cooling rack. Store muffins in the fridge or freezer. Enjoy!

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