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I love making a big batch of homemade cream of mushroom soup and freezing it in ~10 ounce portions for future casseroles. Pair this with rice and cooked chicken and dinner is served. You will never eat canned cream of mushroom soup again!
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I used to make a banana bread passed down from my grandmother that included Crisco and a bucket load of sugar. It was delicious, but it was an unhealthy desert not a nutritious breakfast I'd serve my children. After trying a few different recipes across the web I found this one, made a few small adjustments to my taste and use this regularly. Anytime bananas on the counter are starting to age, I cook this up. It's not chalk-full of sugar, so be prepared for a more naturally sweet flavor:
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I've made these cookies for as long as I can remember. I made these all the time in middle school and high school- I'm sure all my childhood friends remember them well. They're still a favorite desert of mine and one that I make for my own family now. It's just so simple and quick.
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This is a recipe I've adapted from Food Network's Sandra Lee years ago. I'm a big corn bread fan and this makes the best Thanksgiving dressing ever IMHO. Don't leave out the water chestnuts. I know they sound a little odd, but they add a crunchy texture that is what really makes this recipe a level up special.
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This was the first brussels sprouts recipe that I ever made and it was such a hit that I've kept it in my recipe box for years. It's a sure crowd please and compliments any holiday table or dinner anytime really:
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I'm a Yankee living in the South. There were a few cultural adjustments I had to get used to living in Texas; like people are always nice. What is that about. The politics... the driving (like seriously- you've never seen rain before?). But what I can definitely get on board with is biscuits and gravy!!! Where have you been all my life? I make this on the regular. Try it once and I guarantee you will too:
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INGREDIENTS
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Grandma's getting in on the action- Some QT with her granddaughter!
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