White Bread

Tina0 Comments

If you like bread, here’s one for you. I fell in love with this bread the first time that my husband made it. It’s so fluffy and delicious and it’s absolutely better than anything you would buy from the store. Of course white bread can be used in all sorts of ways, toasted for breakfast, sandwiches for lunch, a side for dinner, a snack, sliced for an appetizer board, you name it. Lately, we’ve been enjoying grilled cheese sandwiches. Probably because they are a good companion to soups and chilis. How do you make grilled cheese? My husband spreads some …

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Individual Apple Crisps

Tina2 Comments

I’m making individual sized desserts because that’s how I roll lately. I found this recipe early in the morning last weekend and they were just the thing I needed to perk up a rainy cool Autumn day. I was excited to see that I already had all of the ingredients so I busted them out and had the oven going before my husband was awake. These are definitely not a bad thing to wake up to and the kitchen smelled wonderful. I absolutely adore the smell of cinnamon and nutmeg and they are the perfect autumnal spices. Fill the ramekins …

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Fall Charcuterie Board

Tina2 Comments

Char… what? Shar-koo-ter-ee. I’m embarrassed to say that I can never quite say this term correctly. You can ask my husband to confirm that I’ve probably tried at least 7 different made up words for it. Thankfully he always knows what I’m talking about. I thought if I write out the pronunciation then maybe I’ll finally be able to say it correctly. Charcuterie is a French term for a type of cooking that specializes in prepared meat products. So a charcuterie board is board filled with meats and other fun goodies that go along with them. I’m not sure if you’ve noticed …

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Skillet Cabbage and Sausage

Tina2 Comments

This is a quintessential Fall dinner. You only need 3 ingredients, a bag of coleslaw mix, sausage, and butter. (I’m not counting salt and pepper.) You can use whatever brand and flavor sausage you want, but I found that fully cooked sausages (chicken in my case) make it easier because you can slice them before you sear them. If you don’t get the fully cooked ones then that’s fine too but the meat inside the links will be raw and mushy so you’ll either get crumbled sausage or you’ll need to cook the whole link first before slicing them into …

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Soft Pretzels

Tina0 Comments

Homemade soft pretzels are awesome. Do you remember that I originally shared this recipe for soft pretzels back in 2014? I love them so much that I’m sharing them again. Yes, they are really worth highlighting again. Plus, I get to share the latest and greatest photos with you because my photography style has definitely changed in six years. However, this recipe has not changed because it’s still as great as it was back then. I want to give a big thank you to my husband because he made these pretzels. He’ll be the first to admit that these pretzels …

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