These buns were an experiment in trial and error. I checked out various quick hamburger bun recipes and found some work better than others. I discovered that the flour you choose really matters in this type of recipe. After three batches, here is the recipe I found produces the best bun.
My hubs says this is the best ranch dressing he has ever had. I don’t know about that, but it’s good! I think it’s just because it’s homemade. You decide!
Every year, I make the 45 minute trek to Poteet, Texas, for a flat of strawberries. Poteet is just south of San Antonio and is known as the Strawberry Capital of Texas. They even host the annual Poteet Strawberry Festival celebrating the many strawberry farmers in the area. The soil in Poteet is sandy, making it perfect for growing these luscious berries. Here is my recipe for strawberry jam that only uses about 2 pints of berries.
I found this recipe a couple of years ago on Pinterest when I was searching for things to make with my annual flat of Poteet strawberries. This bread from Positively Splendid is indeed, splendid. It is moist & delicious. The best thing about this recipe is that it makes 2 loaves of bread – one for me & one for you!
I’ve made so many versions of banana bread, but this one has to be my favorite! It’s so moist and I love the cinnamon surprise in the middle. Just know if you make it, you better hide yourself a slice because it’s going to be gone before you can even get it out of the pan.
King cakes are synonymous with Mardi Gras! I decided to make my own using store bought pizza dough. They taste homemade, but without all the effort! Just add purple, green & yellow sparkle sugar and you’re good to go! Laissez les bons temps rouler! Qui, cher!
This gorgeous bowl has all the goods! The Mediterranean Couscous Salad has tomatoes, cucumber, feta cheese, olive oil and mint from my garden. The falafel and edamame were the perfect toppers! What took it over the top? The Green Tahini Sauce! Now, don’t mind me, I’m going to sit on my back porch all by my lonesome & enjoy this bowl!
This amazing cornbread is from my 2010 Southern Living Annual Recipes cookbook. It is hands down the best cornbread I have ever made. Once I used this version of cornbread, I have never found a recipe that can top it. I made a slight tweak because I can no longer find self-rising white cornmeal mix. My family loves this cornbread so much that they ask for it for Thanksgiving dinner.
Mexican rice is so flavorful and with a little prep, very easy to make. The trick is to sauté the green pepper, onion and garlic in oil prior to adding the rice. It really enhances the flavor of the rice. I love to serve this rice with smoked meats, in addition to other traditional Mexican dishes.
I made this one day after reading a fellow foodies Instagram post about this fab sauce. We just had a party and had a lot of left over veggies from a grazing platter and this was going to be perfect to use them up. It’s rich, flavorful and has a lovely texture. You can use this sauce as a base for a variety of Italian dishes. I’ve even used for a grilled halloumi cheese appetizer. It’s just super versatile.