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Sweet Cinnamon Breakfast Bread: A Sweet Start to Your Day Share Don’t forget to check out my Instagram account – Or give me a follow on Facebook or see what I am pinning on Pinterest or Twitter ! Experience the irresistible allure of our Sweet Cinnamon Breakfast Bread, a delightful morning treat that tantalizes your taste buds with each mouthwatering bite. This soft and aromatic bread features a swirl of rich cinnamon sweetness, creating a comforting and satisfying start to your day. Whether enjoyed toasted with butter or savored as is, this bread brings a touch of warmth and sweetness to your mornings, ensuring a delightful breakfast experience. This bread is wonderful for Christmas, Easter or Thanksgiving morning. It's also a great bread for dunking in coffee!~ Thank you so much for supporting my site Breakfast Recipes Ham, Egg and Cheese Casserole Easy Sausage Balls Sausage & Biscuits and gravy Cheese and Eggs Asparagus Omelet Western Omelette Avocado Eggs and Toast Bread Recipes Easy Buttermilk Biscuits Instant Pot Slider Buns Easy Cheesy Italian Bread Sticks Stuffed Pizza Bombs Mini Party Sliders Ranchero Huevos You Will Need For the Bread: 1 cup Luke Warm Water 1/2 tbsp Salt 1 tbsp Active Dry Yeast 1 tbsp Almond Extract 4 tbsp Sugar 1/3 cup Vegetable Oil 1 tsp Cinnamon 1 Egg 3 cups All-Purpose Flour ​ ​ For the Glaze: 1 cup Powdered Sugar 1/2 tbsp Almond Extract 3 tbsp Evaporated Milk ​ For Finishing: ​ ​ Melted Butter Cinnamon and Sugar (for sprinkling) Glaze Breakfast Cinnamon Bread Directions In a large mixing bowl, combine lukewarm water, salt, yeast, almond extract, sugar, vegetable oil, and cinnamon. Let the mixture rest for about 10 minutes, allowing the yeast to activate. Once the yeast is activated, add the egg and mix well. Gradually add the flour to the mixture, stirring until a dough forms. You can use a stand mixer with a dough hook attachment for this step, or mix and knead by hand on a floured surface. Knead the dough until it becomes smooth and elastic, about 5-7 minutes. Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise for 30 minutes to 1 hour, or until it has doubled in size. Preheat your oven to 350°F (175°C). Punch down the risen dough and divide it into two equal parts. Roll each half into a log, making sure they are the same length and evenly portioned. Connect the ends of the two logs and press them together to create one long dough strand. Gently braid the dough by crossing the logs over each other, then tuck the ends under the loaf. Place the braided dough onto a greased or parchment-lined baking sheet. Generously sprinkle the top of the braided dough with cinnamon and sugar. Bake the bread in the preheated oven for 20 minutes. After 20 minutes, cover the top of the bread with aluminum foil to prevent over-browning, and continue baking for an additional 20 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom. While the bread is baking, prepare the glaze. In a small bowl, whisk together powdered sugar, almond extract, and evaporated milk until smooth. Adjust the consistency by adding more milk if needed. Once the bread is baked, remove it from the oven and immediately brush the top with melted butter. Sprinkle additional cinnamon and sugar over the top. Drizzle the glaze over the warm bread, allowing it to soak in. If desired, sprinkle slivered almonds on top of the glaze for added crunch and flavor. Allow the bread to cool slightly before slicing and serving. ​ ​ This bread can be made the night before and enjoyed as a delightful breakfast treat. Serve it with cream cheese, coffee, and butter. Enjoy your homemade Almond Cinnamon Braided Bread! Thank you so much for supporting my site To keep you Breakfast Cinnamon Bread fresh and delicious, follow these storage guidelines: ​ Cooling: Allow the bread to cool completely on a wire rack before storing it. This prevents excess moisture from being trapped inside the container. Wrap: Once cooled, wrap the bread tightly in plastic wrap or aluminum foil. This helps to retain its moisture and prevents it from drying out. Airtight Container: For an extra layer of protection, place the wrapped bread in an airtight container or a resealable plastic bag. Make sure to remove as much air as possible before sealing. Room Temperature: If you plan to consume the bread within a day or two, you can store it at room temperature. Keep it in a cool, dry place away from direct sunlight and heat sources. Refrigeration: If you want to extend the bread's freshness for a few more days, you can refrigerate it. Place the wrapped or containerized bread in the refrigerator. However, be aware that refrigeration can accelerate the staling process for some types of bread. Freezing (Long-term Storage): For longer storage, consider freezing. Slice the bread if desired, then wrap each slice or the whole loaf tightly in plastic wrap and place it in a resealable freezer bag. Label the bag with the date. Frozen bread can be kept for up to 2-3 months. Thawing: When ready to enjoy the bread, remove the desired slices from the freezer and let them thaw at room temperature. You can also briefly warm the slices in a toaster or an oven to restore their freshness. ​ ​ Remember that bread is best enjoyed fresh, so try to consume it within a few days for the best taste and texture. Proper storage will help maintain its quality and prevent it from becoming dry or stale. Thank you so much for supporting my site Yummy!~ Cinnamon Breakfast Bread Variations ​ Raisin and Walnut Cinnamon Bread: Add a layer of chopped walnuts and raisins along with a cinnamon swirl. The nuts add a delightful crunch, while the raisins provide bursts of natural sweetness. Apple-Cinnamon Bread: Incorporate diced apples into the dough and sprinkle with cinnamon before braiding. This adds a fruity flavor and a pleasant texture to the bread. Chocolate Chip Cinnamon Bread: Mix mini chocolate chips into the dough for a deliciously decadent twist. The combination of cinnamon and chocolate is a winner! Cream Cheese Filling: Spread a layer of softened cream cheese over the dough before rolling and braiding. The creaminess complements the cinnamon flavor beautifully. Nutella Swirl Bread: Replace the cinnamon filling with Nutella for a rich, hazelnut-chocolate twist on the classic. Orange Zest Glazed Bread: After baking, drizzle a glaze made with powdered sugar and fresh orange zest over the top. The citrusy aroma pairs wonderfully with the cinnamon. Maple Pecan Cinnamon Bread: Incorporate maple syrup into the dough and layer in chopped pecans for a warm and comforting flavor combination. Coconut-Cinnamon Bread: Sprinkle shredded coconut along with the cinnamon swirl for a tropical flair. Mixed Berry Cinnamon Bread: Add a layer of mixed berries like blueberries, raspberries, or strawberries to the dough before rolling. The tartness of the berries complements the sweet cinnamon. Pumpkin Spice Cinnamon Bread: During the fall season, incorporate pumpkin puree and pumpkin spice into the dough for a cozy autumn-inspired twist. Feel free to get creative and experiment with different fillings, flavors, and toppings. You can combine multiple variations or come up with your own unique ideas. Just remember to adjust the ingredients and quantities accordingly while keeping the basic structure of the bread intact. Enjoy the process of trying out different variations and discovering new flavors!

Cheesy Chicken and Stuffing Stuffed Portobello Mushrooms Share Don’t forget to check out my Instagram account – Or give me a follow on Facebook or see what I am pinning on Pinterest or Twitter ! Picture this cozy scene: savoring Stuffed Portabella Mushrooms filled with a hearty blend of chicken, cheese, and savory stuffing. Whether you prefer baking them in the oven or using the trusty Instant Pot, the result is pure comfort. The cheese melts into that inviting, golden goodness, while the mushrooms become tender. The whole house fills with the warm, comforting aroma of this delightful home-cooked dish. You can also use smaller mushrooms for Crowd-Pleasing Appetizers! Baby Bella Mushrooms are perfect for this. There is so many ways to make this dish, even in a casserole dish, by layering mushrooms then placing the stuffing and cheese on top. YUMMY!~ You Will Need Serves 4 ​ 5 Medium Portobello mushroom caps 1 box of chicken stuffing mix 2 boneless, skinless chicken breasts 1 tablespoon olive oil 1 cup chicken broth 2 tablespoons butter (divided) 1 teaspoon garlic powder 1 teaspoon dried basil 3/4 teaspoon onion salt (adjust to taste) 1 teaspoon dried parsley 3/4 teaspoon salt (adjust to taste) 3/4 teaspoon black pepper (adjust to taste) 1/2 teaspoon celery salt Shredded cheese (optional) Thank you so much for supporting my site What Goes Well Stuffed Mushrooms? Southern Kicked-up Green Beans Doctored Bush's Baked Beans Parmesan Potato Bites The Best Bacon Baked Beans Parmesan Buttery, Garlic Potatoes Southern Creamy Mac N' Cheese How to make Instant Pot Stuffed Portobello Mushrooms with Chicken and Stuffing Please read tips below: if using the Instant Pot Sautéing the Mushrooms: Dice one of the Portobello mushrooms. Set your Instant Pot to Saute mode. Add 1 tablespoon of butter and olive oil. When the butter is melted and sizzling, add the diced mushrooms and a pinch of onion salt. Sauté the mushrooms for approximately 5-7 minutes or until they become soft and browned. Remove from the Instant Pot and set them aside. Preparing the Chicken: In a small bowl, create a seasoning blend by mixing together garlic powder, dried basil, onion salt, dried parsley, salt, black pepper, and celery salt. Rub the seasoning blend evenly on both sides of the chicken breasts. Pour in the chicken broth into the Instant Pot, and use a spatula to scrape any browned bits from sautéing the mushrooms. Add the seasoned chicken breasts to the Instant Pot. Close the Instant Pot lid and set it to Manual mode for 10 minutes at high pressure. Allow a 10-minute natural release after the timer goes off, followed by a quick release. Carefully remove the chicken breasts, dice them, and set them aside. Preparing the Stuffing: Prepare the chicken stuffing mix according to the package directions. In a large mixing bowl, combine the prepared stuffing mixture with the sautéed mushrooms. Mix well. Assembling and Cooking: Remove the stems from the remaining 5 Portobello mushrooms and gently scoop out the gills to create a cavity for the stuffing. Pack each Portobello mushroom cap with the chicken and stuffing mixture, ensuring it's firmly packed to stay in place during cooking. Place each stuffed mushroom on the trivet inside the Instant Pot. Set the Instant Pot to Manual mode for 5 minutes and then perform a quick release. After releasing the pressure, carefully open the Instant Pot lid. If desired, sprinkle your preferred shredded cheese on top of each stuffed mushroom. Cover the Instant Pot with the lid again and allow it to stand for 2 minutes, allowing the cheese to melt. Carefully remove the stuffed Portobello mushrooms from the Instant Pot and serve. ​ Thank you so much for supporting my site How to make Oven Stuffed Portobello Mushrooms with Chicken and Stuffing Sautéing the Mushrooms (Optional): Dice one of the Portobello mushrooms. In a pan, heat 1 tablespoon of butter and olive oil over medium-high heat. When the butter is melted and sizzling, add the diced mushrooms and a pinch of onion salt. Sauté the mushrooms for approximately 5-7 minutes or until they become soft and browned. Remove from the pan and set them aside. Preparing the Chicken: In a small bowl, create a seasoning blend by mixing together garlic powder, dried basil, onion salt, dried parsley, salt, black pepper, and celery salt. Rub the seasoning blend evenly on both sides of the chicken breasts. Preheat your oven to 375°F (190°C). Place the seasoned chicken breasts in a baking dish and add the chicken broth to the dish. Cover the baking dish with foil and bake for approximately 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). Remove the chicken from the oven, dice it, and set it aside. Preparing the Stuffing: Prepare the chicken stuffing mix according to the package directions. In a large mixing bowl, combine the prepared stuffing mixture with the sautéed mushrooms if you sautéed them earlier. Mix well. Assembling and Baking: Remove the stems from the remaining 5 Portobello mushrooms and gently scoop out the gills to create a cavity for the stuffing. Pack each Portobello mushroom cap with the chicken and stuffing mixture, ensuring it's firmly packed to stay in place during baking. Place the stuffed mushrooms in a baking dish or on a baking sheet. If desired, sprinkle your preferred shredded cheese on top of each stuffed mushroom. Cover the baking dish with foil or use a baking sheet with a foil tent to prevent over-browning. Bake in the preheated oven for about 20-25 minutes or until the mushrooms are tender, and the stuffing is heated through. For the last 5 minutes of baking, remove the foil or foil tent to allow the cheese to melt and develop a golden crust. Carefully remove the stuffed Portobello mushrooms from the oven and serve. ​ Thank you so much for supporting my site Select Quality Ingredients: Choose fresh and firm Portobello mushrooms. Use high-quality chicken breasts and a reputable chicken stuffing mix for the best flavor. Prep Work: Ensure you've prepped all your ingredients before you start cooking. This includes dicing the mushrooms, seasoning the chicken, and preparing the stuffing mix. Sauté Mushrooms: Sautéing the diced mushrooms with a bit of butter and onion salt can enhance their flavor and texture. However, it's optional and can be skipped if you prefer. Seasoning: Season the chicken breasts generously with the spice blend for a flavorful result. Adjust the seasonings to your taste preferences. Use a Meat Thermometer: To ensure that the chicken is cooked perfectly and avoid overcooking, use a meat thermometer. Chicken should reach an internal temperature of 165°F (74°C). Firmly Pack the Mushrooms: "This is a must for both Oven Method and Instant Pot Method When stuffing the Portobello mushrooms, pack the chicken and stuffing mixture firmly to ensure it stays in place during cooking. Cheese: If you choose to add cheese, use your favorite type, such as mozzarella, cheddar, or Parmesan. It adds a delicious layer of flavor and can be customized to your liking. Baking Variation: If you're baking in the oven, consider basting the mushrooms with some chicken broth or butter halfway through to keep them moist and flavorful. Serving: Serve the stuffed mushrooms hot and garnish with fresh herbs like parsley for a pop of color and flavor. Leftovers: If you have leftover stuffing mixture, you can refrigerate it separately and use it in other dishes or as a side for another meal. Variations: Feel free to get creative with additional ingredients like diced bell peppers, onions, or different herbs and spices to suit your taste. Thank you so much for supporting my site Stuffed Portobello Mushrooms with Chicken and Stuffing Variations Spinach and Feta Stuffed Portobello Mushrooms: Add sautéed spinach and crumbled feta cheese to the stuffing mixture for a Mediterranean-inspired twist. Crab and Cream Cheese Stuffed Portobello Mushrooms: Mix crab meat and cream cheese into the stuffing for a decadent and seafood-inspired filling. Add a sprinkle of Old Bay seasoning for extra flavor. Bacon and Cheddar Stuffed Portobello Mushrooms: Cook and crumble bacon and mix it with shredded cheddar cheese into the stuffing for a rich and indulgent filling. Sausage and Mushroom Stuffed Portobello Mushrooms: Sauté ground Italian sausage and mix it with diced mushrooms, onions, and breadcrumbs for a hearty stuffing. Mediterranean Stuffed Portobello Mushrooms: Add diced tomatoes, Kalamata olives, crumbled feta cheese, and fresh oregano to the chicken and stuffing mixture for a taste of the Mediterranean. Caprese Stuffed Portobello Mushrooms: Layer fresh mozzarella, tomato slices, and fresh basil leaves on top of the chicken and stuffing mixture in the mushrooms. Drizzle with balsamic glaze after baking. BBQ Chicken Stuffed Portobello Mushrooms: Toss the diced chicken in your favorite barbecue sauce before mixing it with the stuffing. Top with shredded cheddar cheese for a smoky, tangy twist. Buffalo Chicken Stuffed Portobello Mushrooms: Toss the diced chicken in buffalo sauce and mix with cream cheese for a spicy and creamy filling. Drizzle extra buffalo sauce on top before baking. Tex-Mex Stuffed Portobello Mushrooms: Use taco seasoning on the chicken and stuff the mushrooms with a mixture of cooked ground beef or turkey, black beans, corn, and shredded Mexican cheese. Herb and Goat Cheese Stuffed Portobello Mushrooms: Incorporate fresh herbs like thyme, rosemary, and chives into the stuffing mixture and add crumbled goat cheese for a savory and creamy filling.

Homemade Whisky Bourbon BBQ Sauce Share Don’t forget to check out my Instagram account – Or give me a follow on Facebook or see what I am pinning on Pinterest or Twitter ! Bottle up the essence of exquisite flavors and transform your meals into unforgettable experiences with every drop of our Whisky Bourbon BBQ Sauce. Delight in its irresistible taste and create memories that will linger long after the plates have been cleared. Our signature sauce harmoniously combines the rich, smoky notes of Bourbon Whisky with the tangy sweetness of apple cider vinegar and honey. The robust undertones of Worcestershire sauce and a touch of black pepper add a captivating depth that will leave you craving more. You Will Need 2 Cups Ketchup 1 Cup Water 1/2 Cup Apple Cider Vinegar 1/2 Cup Honey 1 TBSP Worcestershire Sauce 1 tsp Black Pepper 1 tsp Mustard Powder 1 tsp Onion Powder 4 TBSP Brown Sugar 1/4 Cup Bourbon Whisky 1 TBSP Liquid Smoke 1 TBSP Lemon Juice 1 tsp Corn Starch + 1 tsp Water ​ Optional for thicker sauce: 2 tsp Corn Starch 2 tsp Water Thank you so much for supporting my site Homemade Recipes Chicken Parmesan Marinara Sauce Strawberry Sauce (Filling) Ranch Dressing Packet Italian Seasoning Garlic Butter How to make Whisky Bourbon BBQ Sauce In a medium-sized saucepan, combine the ketchup, water, apple cider vinegar, honey, Worcestershire sauce, black pepper, mustard powder, and onion powder. Stir the mixture over medium heat until well combined. Bring it to a gentle simmer, then reduce the heat to low. Add the brown sugar to the saucepan and mix it in until it is completely dissolved. Pour in the bourbon whisky, liquid smoke, and lemon juice. Stir the sauce well to incorporate all the ingredients. In a small bowl, mix 1 teaspoon of corn starch with 1 teaspoon of water to create a slurry. Slowly pour the slurry into the saucepan while stirring continuously to prevent lumps from forming. Continue simmering the sauce on low heat for about 5 minutes, stirring occasionally. This will allow the flavors to meld together and the sauce to thicken slightly. Optional for a thicker sauce: ​ If you prefer a thicker consistency, mix 2 teaspoons of corn starch with 2 teaspoons of water in a separate bowl to create another slurry. Slowly pour the second slurry into the saucepan while stirring, and let the sauce simmer for an additional 2-3 minutes until it reaches your desired thickness. Remove the saucepan from the heat and let the Whisky Bourbon BBQ Sauce cool down a bit before using it. Transfer the sauce to an airtight container or jar and store it in the refrigerator for up to two weeks. ​ ​ Your delicious homemade Whisky Bourbon BBQ Sauce is now ready to be used on grilled meats, sandwiches, or any other dishes you desire! Enjoy! Thank you so much for supporting my site Here are some tips to help you make the most delicious Whisky Bourbon BBQ Sauce: ​ Quality ingredients: Use high-quality ketchup, apple cider vinegar, honey, and bourbon whisky. The better the ingredients, the better the flavor of your sauce. Adjust sweetness: Taste the sauce as you go and adjust the sweetness to your preference. If you like it sweeter, add a bit more honey or brown sugar. For a tangier sauce, increase the apple cider vinegar slightly. Heat level: If you prefer a spicier BBQ sauce, you can add a pinch of cayenne pepper or a few dashes of hot sauce to the mixture. Thicker sauce: If you want a thicker sauce without using corn starch, you can let it simmer for a bit longer. The sauce will naturally reduce and thicken over time. Control the bourbon flavor: If you want a stronger bourbon flavor, you can increase the amount of bourbon whisky in the recipe. If you prefer a milder taste, reduce the amount or cook the sauce for a little longer to let the alcohol evaporate. Consistency: Remember that the sauce will thicken slightly as it cools, so don't worry if it seems a bit runny while it's still warm. Storage: Let the sauce cool completely before transferring it to an airtight container or jar for storage in the refrigerator. It will last for up to two weeks. Usage: This Whisky Bourbon BBQ Sauce is perfect for basting grilled meats, as a dipping sauce for chicken nuggets or fries, or as a marinade for various dishes. Get creative and try it on different foods! Customization: Feel free to experiment with the ingredients to suit your taste. You can add a touch of garlic powder, smoked paprika, or even some molasses for extra depth of flavor. Double the batch: If you love the sauce, consider doubling the recipe and storing it in multiple containers. It's always nice to have some extra BBQ sauce on hand for future meals. ​ Remember, cooking is an art, and you can make this recipe your own by adding your favorite spices or adjusting the ratios to suit your taste buds. Enjoy the process and savor the delicious results! Thank you so much for supporting my site

Chicken Noodle Soup I wanted a basic soup, that was pretty easy and had an amazing flavor. This Chicken Noodle Soup is both! Perfect for a cold night. Add Our Jalapeno Corn Bread and you can't go wrong.It's so simple and taste Delicious ! I was temped (and still might) to get a mug and just drink the broth.. yes! it's that good! Add butter and chicken broth to your instant pot, turn saute on until butter melts. Next add chicken and spices. Place your lid on, and press manual for 25 min, natural release 10 min. Remove chicken and Shred. (discard skin and bones) Spoon out any large pieces of skin that came off your chicken. I had like 4 or 5 Add Shredded Chicken back to pot, add water and carrots, along with spaghetti noodles. Place your lid on, sealing (not venting) and press manual 10 min high pressure. ​ Stir and ENJOY!~ You Will Need 2 Cups Chicken Broth 6 Cups Water 3 Chicken Thighs skin on bone in. 1 Stick Butter 1/2 tsp Basil 1 tsp Onion Powder 1 tsp Garlic Salt 1/2 tsp Black Pepper 1 tsp Oregano 2 Small Bay Leaves 2 tsp salt 1/2 cup Shredded Carrots (or rounds) I used shredded. 1/2 package spaghetti noodles broke in half. ​ Directions 1. Add butter and chicken broth to your instant pot, turn saute on until butter melts. 2. Next add chicken and spices. Place your lid on, and press manual for 25 min, natural release 10 min. Remove chicken and Shred. ( discard skin and bones) 3. S poon out any large pieces of skin that came off your chicken. I had like 4 or 5 4. Add Shredded Chicken back to pot, add water and carrots, along with spaghetti noodles. Place your lid on, sealing (not venting) and press manual 10 min high pressure. Instant Release ​ Stir and ENJOY!~ ​ ​ ​

Homemade Garlic Butter Share Don’t forget to check out my Instagram account – Or give me a follow on Facebook or see what I am pinning on Pinterest or Twitter ! What’s better than regular butter? Garlic butter! This spread is rich, buttery, and has a savory garlic flavor. It’s quick to stir together, and it lasts for days in the refrigerator. Keep it on hand for slathering onto bagels and toast, tossing with noodles, smothering baked potatoes, and more. It’s such an easy way to jazz up the flavor in everyday meals. You Will Need 4 Sticks Unsalted Butter 1/4 Cup Grated Parmesan Cheese 1/2 TBS Italian Herb Stir In Paste 2 TBS Minced Garlic (you can also use roasted garlic.) 1 tsp Of Our Italian Seasoning Blend Thank you for supporting our site! Homemade Seasonings Allspice Cumin Cinnamon Sugar Easy Marinara Sauce Almond Powder Sugar Glaze/Icing Homemade Au Jes Packets Zesty Italian Seasoning Gourmet Garden Italian Herb Stir-in Paste, 4 oz Walmart vegetable Department Directions 1. Wait till butter is room temperature and mixable. 2. Add all ingredients to a bowl and blend with a mixer or by using a wooden spoon, or plastic spatula. 3. Store in an airtight container. ​ Note: You can add 2 TBS Parsley flakes to this recipe to give it more color. This easy garlic butter recipe proves that sometimes the basics are the best! Butter, garlic, a few herbs and spices, and a little Parmesan cheese are all you need to make this decadent garlic butter. I've used this simple recipe for years to make garlic bread, steaks, and seafood. I've also used it on pasta and potatoes! Really, anything you need a great garlic butter recipe for. To make a great garlic butter sauce, all you need to do is simply heat it on the stove, or in the microwave and it's ready for dipping! Thank you for supporting our site! What are the benefits of garlic butter? ​ Garlic butter is a very good source of vitamins A, E and K. It is even known to destroy harmful bacteria's in our system. Even if it has saturated fats that has no harmful effects on our heart and body, it is a very good replacement for refined oil. How long does garlic butter last? ​ Storage: G arlic butter can be refrigerated in an airtight container for up to 5 days or frozen for up to 2 months. Let thaw overnight in the refrigerator before using. Is garlic butter good for cholesterol? Garlic as a Health Food? The health benefits of garlic are numerous and well documented. Does this mean Garlic Butter is actually good for you? Yes! Putting aside the positive saturated fats found in butter, the garlic inside can do everything from help your immune system to improve cholesterol! Thank you for supporting our site! How to Use Garlic Butter ​ There are so many ways to use this garlic butter! Here are a few of my favorites: ​ Spread it onto French bread for a yummy side dish, snack, or appetizer. Use it to make garlic bread. Let it melt over mashed potatoes . It’s fantastic in my Ranch mashed potatoes Dollop it into my Parmesan Potato Bites . Or on baked sweet potatoes or simply on baked potatoes. Toss it with pasta to make a quick garlic butter sauce. Garlic Butter noodles don’t get better than this. Spoon it over simply cooked veggies for even richer flavor Slather it onto our jalapeño cornbread , The perfect side dish for almost any meal! Rub it over our corn on the cob . Or spread it onto a toasted bagel for a quick, delicious breakfast. ​ How do you like to use garlic butter? Let me know in the comments!​ How To Video

Southern Old Fashion Mixed Berry Cobbler Share Don’t forget to check out my Instagram account – Or give me a follow on Facebook or see what I am pinning on Pinterest or Twitter ! This easy Southern Mixed Berry Cobbler, sweet blackberry and blueberry filling with a cake like topping. You can even use frozen blackberries and blueberries. Perfectly sweet and tart and wonderful, topped with vanilla ice cream. This blackberry cobbler bakes up so easily that it will quickly become a family favorite! It turns out gorgeous every time and taste even better! The blackberries and blueberries shown are from our home grown patches. You Will Need For The Blackberries ​ 1 Quart bag Black Berries 1 cup Cup blueberries 2 TBSP Lemon Juice 1 Cup Sugar 2 TBSP Corn Starch 2 TBSP Water 1 Stick Melted Butter 1 tsp C innamon 1 TBSP Vanilla For The Cake/Topping ​ 1 Cups all purpose Flour 1 Cup White Sugar 1 Cup Milk How-to Video In a bowl add blackberries, blueberries, sugar, lemon juice, cinnamon, and vanilla. Cover and let set for 1 to 1 1/2 hours until juice forms. Move to stovetop and bring to a boil, in another bowl/cup mix cornstarch with water until smooth, pour into boiling berries and stir for a few minutes until slightly thickened Add 1 stick butter to a 9 inch casserole dish and melt for 1 minute in your microwave. Next add your berry mixture in the center of your butter, use a spoon to push berries outward to make even. In another bowl add flour, sugar, and milk mix well. pour into the center of berries and butter. Preheat oven to 350, bake for 40 minutes, at the end of 40 minutes, press broil for 2 to 3 min until top is browned. Sere warm with ice cream! Yum!

Rosemary Garlic/butter Ribeye's Share Don’t forget to check out my Instagram account – Or give me a follow on Facebook or see what I am pinning on Pinterest or Twitter ! This dish is nothing short of extraordinary. The ribeye steaks, carefully marinated in a symphony of garlic, butter, and fragrant rosemary, emerge from the kitchen as a masterpiece of flavor and tenderness. Each bite is a sensory delight, with the juicy, perfectly cooked steak paired with the rich, buttery infusion that elevates it to gourmet levels. The combination of these elements creates a taste sensation that is truly heavenly. But it's not just about the kitchen perfection; it's about the warmth and joy this meal brings to the table, turning every mealtime into a heartwarming celebration of deliciousness. You won't be able to resist going back for seconds – it's that good! You Will Need 2 (1 pound each) Ribeye Steaks 2 tsp Salt 2 tsp Pepper 2 full Sprigs of Rosemary 2 TBSP Oil 2 TBSP Minced Garlic 3 TBSP Butter Thank you so much for supporting my site What goes well with Rosemary Garlic/butter Ribeye's Parmesan Potato Bites Instant Pot Corn On The Cob Basic Mashed Potatoes Brussel Spouts Southern Kicked-up Green Beans How to make Rosemary Garlic Butter Ribeye's Preheat your oven to 350 degrees Fahrenheit (180 degrees Celsius). Start by seasoning your Ribeye Steaks: Sprinkle 1 teaspoon of salt and 1 teaspoon of pepper evenly on each side of both steaks. Pat the seasoning into the meat for better adhesion. Prepare the Rosemary-Infused Butter: Strip the rosemary leaves from the sprigs and chop them finely. In a small saucepan, melt 3 tablespoons of butter over low heat. Once melted, add the minced garlic and chopped rosemary to the butter. Stir gently and let it infuse over low heat for about 2 minutes. Remove from heat and set aside. Sear the Steaks: Heat a cast-iron pan over medium-high heat. Add 2 tablespoons of oil and heat until it shimmers and starts to sizzle. Carefully place the seasoned ribeye steaks in the hot pan. Sear each side for about 1 minute to develop a beautiful crust. Create the Flavorful Finish: Reduce the heat to medium-low. Pour the prepared rosemary-infused garlic butter over the steaks. Add the full rosemary sprigs to the pan for added flavor. Baste the Steaks: Using a spoon, continuously baste the steaks with the melted butter and garlic mixture for about 3 minutes. This helps infuse the meat with the rich flavors. Transfer to the Oven: Turn off the stovetop heat and carefully move the cast-iron pan with the steaks to your preheated oven. Finish Cooking in the Oven: Let the steaks cook in the oven for an additional 3 minutes for a medium-rare doneness. If you prefer your steak cooked differently, adjust the time accordingly: Rare: 2 minutes in the oven Medium: 4 minutes in the oven Medium-Well: 5-6 minutes in the oven Keep in mind that these times are approximate, and actual cooking times may vary based on the thickness of the steaks and your oven's performance. Rest and Slice: Carefully remove the cast-iron pan from the oven, and using oven mitts, place it on the stovetop. Let the steaks rest in the pan for about 10 minutes. Resting allows the juices to redistribute, resulting in tender and flavorful meat. After resting, transfer the steaks to a cutting board. Slice the steaks against the grain into your desired thickness. ​ ​ Serve and enjoy your perfectly cooked Rosemary-Infused Ribeye Steaks! Thank you so much for supporting my site Pro Tips for Perfect Rosemary-Infused Ribeye Steaks Choose Quality Steaks: Start with high-quality, well-marbled ribeye steaks. Look for steaks that are at least 1 inch thick, as they will cook more evenly. Bring the Steaks to Room Temperature: Take the steaks out of the refrigerator at least 30 minutes before cooking. Allowing them to come to room temperature ensures more even cooking. Season Generously: Make sure to season both sides of the steaks with salt and pepper, and press the seasoning into the meat. Seasoning enhances the flavor of the meat. Use a Cast-Iron Pan: Cast-iron pans distribute heat evenly and hold temperature well, making them ideal for searing and cooking steaks. Preheat the Pan: Preheat your cast-iron pan over medium-high heat before adding the oil. The pan should be hot enough to create a sizzle when the steaks are placed in it. This helps form a nice crust. Don't Overcrowd the Pan: Ensure there is enough space in the pan for each steak. Overcrowding can reduce the pan's temperature and hinder the searing process. Be Cautious with Oven Timing: The provided oven cooking times are approximate. Use an oven-safe meat thermometer to check the internal temperature of the steaks for precision. For medium-rare, aim for around 130-135°F (54-57°C). Baste for Flavor: Basting the steaks with the rosemary-infused garlic butter not only adds flavor but also helps to keep the steaks moist. Rest the Steaks: Allowing the steaks to rest after cooking is essential. It helps the juices redistribute throughout the meat, resulting in juicier and more tender steaks. Slice Against the Grain: When you're ready to slice the steaks, make sure to cut against the grain. This makes the meat more tender and easier to chew. Serve with Accompaniments: Consider serving your steaks with complementary sides like roasted vegetables, mashed potatoes, or a fresh salad. Experiment with Doneness: Adjust the oven cooking time to achieve your desired level of doneness. Use a meat thermometer to check the internal temperature, as it's the most accurate way to determine doneness. With these tips, you should be well-equipped to create a delicious and perfectly cooked Rosemary-Infused Ribeye Steak. Enjoy your meal! Thank you so much for supporting my site Variations for Perfect Rosemary-Infused Ribeye Steaks Mushroom and Red Wine Reduction: After searing the steaks, set them aside and add sliced mushrooms to the pan. Sauté until they're browned. Then, deglaze the pan with red wine and let it simmer until it reduces to a rich sauce. Serve the steaks with this mushroom and red wine reduction. Blue Cheese Topping: Make a blue cheese topping by mixing crumbled blue cheese with softened butter. Spoon this mixture on top of the cooked steaks while they're resting, allowing it to melt and create a creamy, tangy topping. Chimichurri Sauce: Instead of rosemary-infused butter, serve the steaks with a vibrant chimichurri sauce made from fresh herbs, garlic, red wine vinegar, and olive oil. Drizzle it over the sliced steaks for a burst of flavor. Peppercorn-Crusted Ribeye's : Crush whole peppercorns and press them onto the steaks along with salt before searing. The cracked pepper adds a spicy kick and a delightful texture to the steaks. Citrus-Marinated Ribeyes: Marinate the steaks in a mixture of citrus juices (lemon and orange), olive oil, garlic, and herbs for a couple of hours before cooking. The citrus adds a zesty and refreshing twist to the flavor. Asian-Inspired Soy and Ginger Glaze: Instead of rosemary, infuse the butter with fresh grated ginger and garlic. Then, add a soy sauce and honey glaze for a savory, sweet, and umami flavor profile. Cajun Seasoning: Season the steaks with a homemade or store-bought Cajun spice blend before searing. This will give your ribeye's a spicy, flavorful kick. Balsamic Reduction: Instead of rosemary-infused butter, prepare a balsamic reduction by simmering balsamic vinegar with a touch of sugar until it thickens. Drizzle this reduction over the cooked steaks for a sweet and tangy finish. Herb-Butter Mix: Experiment with different herbs in the butter mixture. Try thyme, oregano, or basil along with garlic to infuse the butter and create unique flavors. Balsamic and Rosemary Glaze: After searing the steaks, set them aside and make a balsamic and rosemary glaze. In a separate pan, combine balsamic vinegar, fresh rosemary sprigs, and a touch of honey or brown sugar. Simmer until the mixture thickens and becomes a sweet and tangy glaze. Drizzle this glaze over the sliced steaks for an elegant and flavorful finish. ​

Pineapple Glazed Ham Share Don’t forget to check out my Instagram account – Or give me a follow on Facebook or see what I am pinning on Pinterest ! This pineapple glaze is perfect for any holiday ham, (it's sweet but not overly sweet) OR for a large group dinner. You get the perfect combination of sweet and savory. “I used canned Chunked pineapple with brown sugar. We thought it turned out great!” Let us know if you agree In the comments below. This is the perfect oven baked glazed ham, it's perfect for Easter, Christmas, and yes even Thanksgiving. (for those that don't like Turkey.) You Will Need 1 cup Dr. Pepper cola 3⁄4 cup brown sugar 1 TBSP Cornstarch 1 TBSP water 1 15oz can Chunked Pineapple (drained) 2 Tablespoons Pineapple Juice (from Can) 1 Tablespoon Spicy brown mustard 1 bone-in half ham (7 to 10 pounds) 1 oven cooking bag Other Recipes you might like Canned Green Beans With A Twist Buttery Parmesan Corn On The Cob Instant Pot Parmesan Buttery, Garlic Potatoes Southern Creamy Mac N Cheese Ultimate Bacon Potato Salad Directions Bring Dr. Pepper, sugar, pineapple juice, and mustard to boil in medium saucepan. Reduce heat to medium-low and simmer until pineapple is tender and has absorbed the syrup (about 10 minutes.) Add Cornstarch and water until thickened. Set to the side. Remove ham from packaging and discard plastic disk that covers bone. (if it has one, mine did not) Place ham in plastic oven bag, tie bag shut. Place in a 13 by 9-inch baking dish (tied side down) and cut 4 slits in top of bag. Heat oven to 350 degrees. Bake ham until center registers about 100 degrees on instant-read thermometer, 1 1/2 to 2 (about 14 minutes per pound) , depending on weight of ham. Remove ham from oven and remove oven bag. Brush ham liberally with glaze and return to oven briefly until glaze becomes sticky, about 10 minutes. (do this twice) Remove from oven, brush entire ham again with glaze, loosely cover with foil, and let rest for 15 to 30 minutes before carving.

The Best Southern Liver and Onions Recipe Don’t forget to check out my Instagram account – Or give me a follow on Facebook or see what I am pinning on Pinterest or Twitter ! Share Discover the secrets to the ultimate liver and onions , whether fried or combined with flavorful onions. Uncover the best beef and calf liver recipe. Imagine a dish that's got that perfect crispy and tender thing going on, thanks to a generous mix of sautéed onions. It's not just dinner; it's the one everyone at home can't get enough of. Brace yourself for a flavor-packed ride where every bite feels like a cozy, familiar dance. This isn't just something to eat; it's a meal that turns the ordinary. into a tasty meal your family will ask for again and again! You Will Need 1 Package liver 6 TBSP oil (more if needed for gravy) Divided I cup flour 1 tsp garlic powder 1 tsp onion powder 2 tsp salt 1/2 tsp pepper 1/2 box Beef Broth Fried liver and onions with gravy is a dish worth trying for its unique blend of flavors and textures. The crispy, lightly seasoned liver pairs perfectly with the sweetness of caramelized onions, while the rich and savory gravy ties it all together. It's a comfort food classic that offers a hearty and satisfying meal that's both nostalgic and comforting. Thank you so much for supporting my site What can you serve with Liver & Onions? Basic Mashed Potatoes Creamy Ranch Mashed Potatoes Canned Green Beans With A Twist Summer Squash Dressing Instant Pot Parmesan Buttery, Garlic Potatoes How To Make Liver and Onions with Gravy Prepare the Liver: In a mixing bowl, combine the flour, salt, pepper, garlic powder, and onion powder. Mix well. Coat each piece of liver in the flour mixture, ensuring an even coating, and let them rest on a plate for at least 5 minutes. This allows the liver to absorb the flour. Sauté the Onions: Slice your onions into rings. In a separate pan, add 2 tablespoons of oil and heat it over medium heat. Add the sliced onions, sprinkle with a pinch of salt and pepper, and sauté them until they become almost translucent. Set aside when done. Fry the Liver: In the same pan you sautéed the onions, add 4 tablespoons of oil and heat it over medium-high heat. Place the coated liver pieces into the pan and fry each side until they are nicely browned. Reduce the heat to medium and continue cooking until the liver is cooked through. You can check for doneness by inserting a knife; it should show no signs of blood. Once done, cut each piece in half for easier serving. Layer Liver and Onions: In another bowl, create layers of liver and onions, starting with liver, then onions, and repeat until all the liver and onions are used. Prepare the Gravy: In the pan you fried the liver, you should have some leftover oil and flour mixture. Mix it well to create a paste. Gradually add the beef broth while stirring constantly until you achieve your desired gravy thickness. Season the gravy with salt and pepper to taste. Serve: Pour the prepared gravy over the layered liver and onions, ensuring they are well-coated. Gently stir to distribute the gravy evenly. Your delicious liver and onions with gravy are ready to be served hot. Enjoy your homemade comfort food! Thank you so much for supporting my site Liver and Onions with Tips Fried liver and onions can be a delicious and hearty dish when prepared correctly. Here are some tips to help you achieve the best results: ​ Choose Fresh Liver: opt for fresh liver from a reliable source. It should have a deep reddish color and a moist appearance. Avoid liver that looks dry, discolored, or has an unpleasant odor. Prep the Liver Properly: Before cooking, remove any connective tissue, veins, or membrane from the liver. Some people prefer to soak the liver in milk for about 30 minutes to an hour to reduce any potential bitterness, but this step is optional. Uniform Slicing: Slice the liver into evenly sized pieces. This ensures that they cook evenly and prevents some pieces from becoming overcooked while others remain undercooked. Flour Coating: Coat the liver pieces in a seasoned flour mixture. This not only adds flavor but also helps create a crispy exterior when fried. Hot Pan and Enough Oil: Use a hot pan to quickly sear the liver. Heat the oil until it shimmers but doesn't smoke. Make sure there's enough oil to cover the bottom of the pan evenly, so the liver cooks uniformly and doesn't stick. Don't Overcook: Liver cooks very quickly, overcooking liver can make it tough and dry. Use a knife to check for doneness; there should be no pinkness or blood when you make a small incision. Sauté the Onions Separately: While it's common to cook liver and onions together, consider sautéing the onions separately. This ensures they become beautifully caramelized without affecting the liver's cooking time. Season Well: Season the liver generously with salt and pepper. Liver has a strong flavor that can benefit from ample seasoning. Deglaze the Pan: After frying the liver, deglaze the pan with some liquid (e.g., wine, broth, or water) to create a flavorful gravy or sauce. Scrape up any browned bits from the bottom of the pan to incorporate them into the sauce. Serve Hot: Liver and onions are best enjoyed hot off the stove. Serve them immediately to retain their crispiness and tenderness. Pair with Complementary Sides: Consider serving your fried liver and onions with sides like mashed potatoes, rice, or a green vegetable to balance the meal. ​ ​ Remember that liver can be an acquired taste for some due to its unique flavor and texture, so be mindful of your guests' preferences. With these tips, you can create a delicious fried liver and onions dish that's tender, flavorful, and satisfying. Thank you so much for supporting my site How do you store Liver and Onions Storing and reheating fried liver and onions requires careful handling to maintain their flavor and texture. Here's how to do it: ​ Storing Fried Liver and Onions: ​ Cool It Down: Allow the fried liver and onions to cool down to room temperature before storing. Do not leave them at room temperature for more than two hours to prevent food safety issues. Refrigeration: Place the liver and onions in an airtight container or wrap them tightly with plastic wrap or aluminum foil. Store in the refrigerator for up to 3-4 days. Reheating Fried Liver and Onions: ​ Stovetop Reheating: For best results, reheat on the stovetop. Heat a skillet or pan over medium-low heat. Add a small amount of oil or butter to prevent sticking and help restore moisture. Place the liver and onions in the skillet and heat gently, turning occasionally until they are warmed through. This should take 5-10 minutes. If you stored the gravy separately, reheat it in a separate pan and pour it over the liver and onions when serving. Microwave Reheating: While not the best option for maintaining crispiness, you can reheat fried liver and onions in the microwave. Place the liver and onions on a microwave-safe plate and cover with a microwave-safe lid or microwave-safe plastic wrap. Heat in short intervals, checking and stirring between each interval to ensure even heating. Use 30-second increments until the desired temperature is reached. Oven Reheating: Preheat your oven to a low temperature, around 300°F (150°C). Place the liver and onions on an oven-safe dish and cover with aluminum foil to prevent drying out. Heat for 10-15 minutes or until thoroughly warmed. ​ Note: When reheating liver, be cautious not to overheat it, as this can make it tough and dry. Use a food thermometer if possible; the internal temperature should reach 165°F (74°C) for food safety. Remember that reheated liver and onions may not be as crispy as when freshly fried, but they can still be quite tasty. Additionally, the gravy or sauce can help add moisture and flavor back to the dish.

Mock Ham Sandwich Recipe Looking for a cold sandwich idea, or easy lunch ideas? Mock Ham Salad Sandwich—a quick and easy recipe inspired by the Depression era. Ground bologna, sweet pickles, and creamy mayonnaise. A Creative classic sandwich recipe at your fingertips. Share Don’t forget to check out my Instagram account – Or give me a follow on Facebook or see what I am pinning on Pinterest or Twitter ! Ingredients As an Walmart Creator, I earn from purchases. 1/2 pound bologna , finely ground or chopped 2 hard-boiled eggs , finely chopped 1/4 cup finely chopped sweet pickles or relish 2 tablespoons finely chopped onion 1/2 cup mayonnaise (or salad dressing ) 1 tablespoon yellow mustard Salt and pepper , to taste Sliced bread for sandwiches Lettuce leaves (optional) Sliced tomatoes (optional) Thank you so much for supporting my site! Cherished road trip memories feature magical picnics with a unique sandwich recipe at rest areas. From easy sandwiches to depression-era creations, our journey reflects joy and shared moments. Appreciating uncomplicated yet flavorful bites, I'm grateful for the simple enjoyment of unique sandwich recipes, including easy ones with bologna. Forever enriched by easy family adventure recipes and fast sandwich ideas. Sandwich Recipes Simple Egg salad Southern Sloppy Joe's Mock Ham Salad Directions Prepare the Bologna: Begin by finely grinding or chopping the bologna. You can use a food processor or a knife for this. Place the chopped bologna in a mixing bowl. Add Eggs and Pickles: Add the finely chopped hard-boiled eggs and sweet pickles (or relish) to the bowl with the bologna. Add Onion: Finely chop the onion and add it to the mixture in the bowl. Mix the Dressing: In a separate small bowl, combine the mayonnaise and yellow mustard. Mix them together until well combined. Combine Ingredients: Pour the mayonnaise and mustard dressing over the bologna, eggs, pickles, and onions in the mixing bowl. Season: Season the mixture with salt and pepper to taste. Remember that bologna and pickles can be salty, so adjust the salt accordingly. Mix Thoroughly: Gently but thoroughly mix all the ingredients in the bowl until they are well combined and evenly coated with the dressing. Assemble the Sandwiches: To assemble the sandwiches, spread a generous amount of the mock ham salad onto slices of bread. If desired, add lettuce leaves and sliced tomatoes for extra freshness and crunch. ​ ​ Serve: Serve your Mock Ham Salad Sandwiches as open-faced or closed sandwiches, as you prefer. Enjoy your taste of nostalgia! ​ ​ These sandwiches are simple and reminiscent of the Great Depression era when people had to make do with available ingredients. They're tasty, affordable, and a great way to appreciate the resourcefulness of the past. Thank you so much for supporting my site! There are several variations you can try to customize your Mock Ham Salad Sandwich recipe. Here are a few ideas: ​ Spicy Mock Ham Salad: Add a kick by mixing in some chopped pickled jalapeños or a dash of hot sauce to the mock ham salad. Sweet and Tangy: Enhance the sweet and tangy flavors by adding a tablespoon of honey or maple syrup to the dressing mixture. Deviled Egg Style: Incorporate some classic deviled egg ingredients such as a pinch of paprika, a dash of Worcestershire sauce, and a touch of Dijon mustard for a deviled egg-inspired mock ham salad. Creamier Texture: For a creamier consistency, increase the mayonnaise and mustard in the dressing mixture. Add Crunch: Include some diced celery or bell peppers for added crunch and freshness. Pickled Flavor: Experiment with different types of pickles or relishes, like dill pickles, bread and butter pickles, or even olives, to change the flavor profile. Herbaceous: Mix in fresh herbs such as chopped parsley, chives, or dill for a herbal twist. Eggless Mock Ham Salad: If you prefer a version without eggs, omit them entirely, or use a vegan egg substitute like tofu or chickpeas to create a similar texture. Nutty Addition: Add some chopped nuts, such as pecans or almonds, for extra texture and flavor. Use Different Meats: While bologna is a common choice, you can try this recipe with other deli meats like turkey, chicken, or even spam to create unique variations. Vegan Mock Ham Salad: For a vegan option, substitute the bologna with tempeh or a plant-based deli slice, and use vegan mayo and mustard in the dressing. Gluten-Free Option: Use gluten-free bread or lettuce leaves to make it suitable for those with gluten sensitivities. ​ ​ Feel free to mix and match these variations or come up with your own to create a Mock Ham Salad Sandwich that suits your taste preferences and dietary requirements. Thank you so much for supporting my site! Here are some storage tips for your Mock Ham Salad: ​ Refrigeration: Mock Ham Salad should be stored in an airtight container in the refrigerator. This will keep it fresh and safe to eat for a few days. Use within 3-4 Days: Aim to consume the Mock Ham Salad within 3-4 days to ensure its freshness and safety. Beyond that, the quality may start to deteriorate. Separate Containers: If you have already assembled sandwiches and have leftovers, store the salad and bread separately. The bread can become soggy if it sits in contact with the salad for too long. Stir Before Serving: When you're ready to enjoy it again, give the salad a good stir to redistribute the dressing, as it may have settled during storage. Freezing (for Bologna): If you've made a larger batch or have bologna leftovers, you can freeze it for longer storage. Wrap the bologna salad tightly in plastic wrap or place it in an airtight freezer-safe container. It can be frozen for up to 2-3 months. Thaw it in the refrigerator before using, and stir well to refresh the texture. Label and Date: If you're preparing multiple batches or storing leftovers, label the container with the date to help you keep track of freshness. Avoid Excess Moisture: Excess moisture can affect the texture of the salad and make it watery. To prevent this, consider placing a paper towel in the container to absorb any moisture that may accumulate. ​ ​ Remember that food safety is paramount. If you notice any signs of spoilage, such as an off smell or unusual texture, it's best to discard the salad to avoid foodborne illness. When in doubt, throw it out!~ Join Us for the latest updates: Facebook Pinterest YouTube Instagram LinkedIn Twitter

Easy Mini Sliders These sliders taste amazing and are about the size of a silver dollar making them great for tailgating, camping, picnics, potlucks and football game day! I made my french dip sliders with these and they are incredible. Perfect for making and sitting around watching a movie with someone you love and sharing. This recipe makes a lot of mini sliders, or you can use a bigger cookie cutter and make regular sliders. sliders, but either way they are d elicious ! Proofing Dough In Your Instant Pot After needing, spray the inside of your instant pot (I used my 3 qt) roll ball of dough around so that oil covers the dough. Place your lid on, turn your valve to sealing (not venting) and press yogurt. Take it down to 1 hour. You Will Need: 3 TBSP Warm Water 1 TBSP Dry Active Yeast 1 Cup Warm Water 1 Egg 3 TBSP Sugar 3 1/4 Cup Flour 1 tsp Salt 4 Tbsp butter (diced small) Butter Cooking Spray ​ Bread Machine Directions Gather the ingredients. Combine the yeast and 3 TBSP warm water in a large bowl. Let the mixture stand for about 10 minutes, until foamy. Add all wet ingredients to your bread machine, Cut 2 TBSP Butter into mixture, adding flour last Reserve 2 TBSP butter for tops Set your machine on dough cycle When dough is done (it will be soft and won't rise very much) but you want this. Sprinkle flour onto counter top and roll out dough till 1 1/2 inch thick. Use a large biscuit cutter and cut circles. (cut those circles in half and roll into balls. Place close together on a baking sheet. Make sure you spray your baking sheet with Butter Cooking Spray. Let Rise 1 to 2 hours in a warm place. Hint: I turned my oven on to 350 let it come to temperature and then turned it off. Place sliders inside oven and cover with a warm wet towel. Bake at 350 for 20 min on the top rack of your oven. (or your bottoms will get done faster) Top rack creates perfect bottoms. ​ ​ Dough By Hand Gather the ingredients. Combine the yeast and 3 TBSP warm water in a large bowl. Let the mixture stand for about 10 minutes, until foamy. Add all wet ingredients to a bowl Cut 2 TBSP Butter into mixture, Mix well, adding flour, Mix until dough forms a ball and is soft and pliable. Turn dough onto a lightly floured surface. Knead about 10 minutes or until dough is smooth and elastic. If the dough starts to stick to your hands add a small amount of flour. (After needing spray dough with cooking spray. Let rise one hour covered by saran wrap (or a warm wet towel) Sprinkle flour onto counter top and roll out dough till 1 1/2 inch thick. Use a large biscuit cutter and cut circles. (cut those circles in half and roll into balls. Place close together on a baking sheet. Make sure you spray your baking sheet with Butter Cooking Spray. Let Rise 1 to 2 hours in a warm place. Hint: I turned my oven on to 350 let it come to temperature and then turned it off. Place sliders inside oven and cover with a warm wet towel. Bake at 350 for 20 min on the top rack of your oven. (or your bottoms will get done faster) Top rack creates perfect bottoms. Reserve 2 TBSP butter for tops Before baking brush tops with butter, and when they are done, brush again with butter. Use a bread knife to cut in half. ​ Proofing Dough In Your Microwave ​ Fill a microwave-safe glass with 1 cup (0.24 liters) of water. ... Microwave the glass of water on high for two minutes. ... Place the dough you'll be baking in a bowl. ... Set the bowl of dough in the microwave and shut the door. ... Let the dough rise for around 30 to 45 minutes.

Hickory Bacon Baby Back Ribs Share Don’t forget to check out my Instagram account – Or give me a follow on Facebook or see what I am pinning on Pinterest or Twitter ! Instant Pot fall-off-the-bone BBQ Ribs are a mouthwatering delight that brings together the convenience of modern cooking with the timeless allure of perfectly tender and flavorful ribs. The process begins with high-quality pork ribs, seasoned with a harmonious blend of spices that infuses the meat with delectable flavors. Placed in the Instant Pot, the ribs undergo a magical transformation as they are pressure-cooked to perfection, resulting in unparalleled tenderness that allows the meat to effortlessly slide off the bone. The final touch involves generously brushing the ribs with a finger-licking BBQ sauce that caramelizes under the broiler, creating a sticky, sweet and tangy glaze that enhances the already irresistible dish. Don't just take our word for it, read our comments below! You Will Need Ribs- I used Baby Back for this recipe 6 TBS Pit Boss Hickory Bacon Seasoning divided 2 to 3 TBS Liquid Smoke 1 Can Dr. Pepper 1/2 cup Sweet Baby Rays Hickory and Brown Sugar BBQ sauce Thank you for supporting our site! Directions Start by laying ribs out on a cookie sheet (or sheet pan) Use 3 TBS Hickory, Bacon, Seasoning and cover each side completely. Pat into the meat. Then Sprinkle each side generously with liquid smoke. Place your trivet into your instant pot then place ribs in a circle on trivet touching insides of your pot (see video below) Add 1 can Dr Pepper Place your lid on, make sure you are on sealing not venting, Press manual for 30 min with a natural release (I just unplug mine and let it go on it's on till pressure button is all the way down) When ribs are done, Place ribs on a cookie sheet, and and slather your favorite BBQ sauce (just on top layer) We used Sweet Baby Rays. Broil about Six min (tops only) until they are to your liking. Other Recipes you might like Creamy Ranch Mashed Potatoes Doctored Bush's Baked Beans The Best Bacon Baked Beans Ultimate Bacon Potato Salad Caramel Apple Parfait Thank you for supporting our site! This hickory bacon seasoning is what makes this recipe! It's not only amazing on ribs, but you could also use it for steaks as well as Roast etc. Read our comments below, they are simply out of this world amazing!~ Pit Boss Hickory Bacon Seasoning Are Baby Back Ribs Beef? ​ No, baby back ribs are not beef; they are pork ribs. Baby back ribs are a specific type of pork rib that comes from the upper back area of the pig, closer to the spine. They are called "baby" back ribs because they are smaller and more tender compared to spare ribs, which come from the lower belly area of the pig. Beef ribs, on the other hand, come from cattle and are larger and meatier than pork ribs. There are different cuts of beef ribs, such as short ribs and back ribs, and they have a distinct flavor and texture compared to pork ribs. So, to clarify, baby back ribs are pork ribs, while beef ribs come from cattle. Both types of ribs can be delicious when prepared and cooked properly, but they offer different tastes and characteristics due to the variations in the meat. Cooking Instant Pot baby back ribs is a quick and easy way to enjoy tender and flavorful ribs. Here are some tips to help you achieve the best results: ​ Preparing the ribs: Before cooking, remove the membrane from the back of the ribs. This helps the flavors penetrate the meat and ensures a more tender texture. You can ask your butcher to do this for you or do it yourself with a paper towel and a firm grip. Sauté for extra flavor: For an extra layer of flavor, consider sautéing the ribs in the Instant Pot using the " Sauté " function before pressure cooking. This helps to sear the meat, lock in juices, and enhance the taste. Add liquid: Place a cup of liquid (1 Dr. Pepper) in the Instant Pot to create steam and pressure for cooking, to add depth to the ribs. Cooking time: Cook the baby back ribs on high pressure for around 30 minutes. The exact cooking time may vary based on the size and thickness of the ribs. As a general rule, larger racks may require a few more minutes. Natural release vs. quick release: After the cooking cycle is complete, you can do a natural release or a quick release. A natural release allows the pressure to release slowly and naturally, which can help keep the ribs tender. A quick release will release the pressure rapidly, but the ribs may be slightly less tender. Finishing on the grill or broiler: To achieve that classic BBQ flavor and caramelization, brush the ribs with BBQ sauce and finish them on the grill or under the broiler for a few minutes. This step adds a delicious glaze and enhances the overall taste. Resting: After cooking and finishing, allow the ribs to rest for a few minutes before serving. This helps the juices redistribute within the meat, resulting in a more flavorful and juicy bite. ​ With these tips, you can easily make mouthwatering Instant Pot baby back ribs that will impress your family and friends with their tenderness and taste. Enjoy your delicious ribs! Thank you for supporting our site! Award-Winning! The meat is so tender that the bones will just slip right out when gently pulled. I’m not kidding, these are the best ribs EVER!! Just think, you can have super tender baby back ribs ready to eat in less than 45 minutes from start to finish! How-To Video