This is a great way to make your own homemade garlic bread. Be careful not to add any extra garlic as it will hinder the yeast and cause the bread to become heavy. For extra garlic flavor spread each warm piece of bread with a little garlic butter. To roast your garlic, cut off...
Read More »

We all have that one friend that’s either vegan, gluten intolerant, or allergic to nuts/eggs/dairy/all of the above—and feeding them can be stressful if you don’t plan ahead. Instead of frantically searching for a gluten- or dairy-free meal at the last minute, you can feed any and all of your vegan and allergy-prone friends...
Read More »

Makes about 12 biscuits, depending on the size Note: Always remember when making buttermilk biscuits to handle the dough as lightly as possible. This will keep the biscuits from becoming tough during the baking time. via Country Time Buttermilk Biscuits | Hillbilly Housewife.
Read More »

Sweet potatoes make breads very moist so there’s no need for a lot of extra butter or oil. Sweet potatoes are also a great source of beta carotene along other nutrients making them a healthy choice any time of year. Pumpkin can be used in place the sweet potatoes if you prefer. via Moist...
Read More »

A new chicken-and-egg dilemma has emerged as more people keep their own hens: the question of how to use an enormous backyard bounty. Recipes: Soft-Boiled Eggs with Watercress and Walnut-Ricotta Crostini, Poached Eggs with Mint and Yogurt, Mj’s Egg Casserole, Lemon Pudding Cake via Home & Garden | When keeping chickens, the challenge is...
Read More »

This is the recipe my Mother taught me–and I’ll be 75 yrs this year. It comes from her book of recipes–printed in 1942. It never failed her, and hasn’t failed me. via Old Fashion Egg Custard Pie | Hillbilly Housewife.
Read More »

The recommended method of thawing frozen meat overnight in the fridge can not only take over a day, it also requires planning. As a quicker alternative, many people submerge frozen meat in cold water. But there’s an even faster method: hot water baths. via Defrost Frozen Meat in About Half the Time with a...
Read More »

There was a time when the word “casserole” mostly made me think of less-than-appetizing options, like the dreaded tuna-noodle. But over the years, I have learned to love casseroles — they are easy to make, are often inexpensive, are simple to put together, and provide lots of delicious leftovers perfect for fridge or freezer....
Read More »

Just when I thought I’ve mastered the perfect steak-cooking technique, along comes this aha! tip: start cooking a steak on the fat side first, so there’s flavorful fat for the rest of the cooking. And this tip is just number 55 of 100 in Food Network’s 100 Greatest Cooking Tips (of all time!) via...
Read More »

Table salt, kosher salt, and fancy sea salt are the most common types of salt we can use to enhance our food. If you want to know more about this magical rock for cooking, The Virtual Weber Bullet is your guide. via When To Use Different Types of Salt for Barbecue and Other Cooking.
Read More »