Bread Machine French Bread

October 18, 2021 by Missy Rakes Leave a Comment

See how quick and easy it is to make this Bread Machine French Bread for a delicious and chewy loaf of homemade french bread at home.

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Bread Machine French Bread

I have to confess that I’ve had my bread machine for over a decade and only recently started using the dough cycle. I’m not sure why it took me so long to do so. I guess I thought it was a hassle not worth messing with, but come to find out it makes things quick and easier for making homemade bread dough. Imagine that.

I enjoy kneading and working the dough with my hands when I have time, but I can see myself using the dough cycle for most of my recipes from now on.

This recipe for homemade french bread (obviously) uses the dough cycle on your bread machine, making it a quick and easy option for any night of the week. The hardest part is remembering to get your ingredients into the machine on time.

How Long Does it Take to Make Bread Machine French Bread?

Just for reference, the dough cycle on my bread machine is 90 minutes, then you will have an hour of rising time and 20 minutes of baking time after that, so it will take you close to 3 hours in total to make this recipe.

May I use All-Purpose Flour in place of Bread Flour?

Yes, you may use all-purpose flour in the place of bread flour in this recipe, but the end result may not be as light and chewy. Bread flour is ideal because it contains more protein which leads to stronger gluten formation creating a lighter loaf of bread.

Can I freeze the leftover bread?

Yes, you may freeze a loaf whole or in slices. Make sure your product has cooled completely, Wrap in plastic wrap and place in labeled gallon-size freezer bag. Will last 3 months in freezer.

Want more bread machine recipes? Here are a few of our favorites:

What Should I Serve with French Bread?

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How to Make Bread Machine French Bread:

Place the ingredients into your bread machine in the order listed.

Set your machine to the dough cycle and hit start.

Once the dough cycle is complete, open the lid to your machine and lightly punch the dough down.

Next, transfer the dough to a lightly floured surface.

Divide the dough into two equal pieces.

Roll each portion into a long loaf, approximately 12 inches long.

Place the loaves onto a greased baking sheet and cover with a clean tea towel.

Place in a draft-free place and allow to rise for about 60 minutes or until doubled in size.

Once your dough has risen, preheat the oven to 450 degrees.

Bake the bread for 15 to 20 minutes or until golden brown.

Transfer to a wire rack to cool.

Print Recipe

Bread Machine French Bread

A light and chewy bread with a golden brown crust.

Prep Time1 hr

Cook Time20 mins

Dough Cycle1 hr 30 mins

Total Time2 hrs 50 mins

Course: Bread

Cuisine: American, French

Keyword: Bread Machine, French Bread, Homemade

Servings:

Calories: 167kcal

Equipment

Bread Machine

Ingredients

1 ¼ cup water warmed to 110 degrees
1 teaspoon salt
3 ½ cups bread flour
2 ¼ teaspoons active dry yeast

Instructions

Place the ingredients into your bread machine in the order listed.
Set your machine to the dough cycle and hit start.
Once the dough cycle is complete, open the lid to your machine and lightly punch the dough down.
Next, transfer the dough to a lightly floured surface.
Divide the dough into two equal pieces.
Roll each portion into a long loaf, approximately 12 inches long.
Place the loaves onto a greased baking sheet and cover with a clean tea towel.
Place in a draft-free place and allow to rise for about 60 minutes or until doubled in size.
Once your dough has risen, preheat the oven to 450 degrees.
Bake the bread for 15 to 20 minutes or until golden brown.
Transfer to a wire rack to cool.

Notes

This recipe is for a 2 lb loaf pan.

Nutrition

18 Easy Ways to Become More Self-Sufficient

October 15, 2021 by Missy Rakes 21 Comments

Have you ever dreamed of living on a farm, growing your own food, taking care of animals and overall living a more simple, self-sufficient life? If so, be sure to check out the tips in this post for ways to become more self-sufficient.

18 Easy Ways to Become More Self-Sufficient

Ever since we started our simple living journey a few years ago we’ve slowly been learning new skills and becoming more and more self-sufficient. Our garden and subsequently the amount of food that we preserve has grown by leaps and bounds in the last few years.

We also have chickens now and plan on getting more animals in the near future. Being 100% self-sufficient is not my goal, but I think it’s wise to be able to grow some (or a lot!) of your own food and know how to get by without the help of others if the need arises.

If you’re just starting out on your journey to self-sufficiency I would tell you to focus on one thing and learn how to do it well, then as time goes on you can add another thing.

It can be overwhelming to try to learn everything at once so take a look at the list below and see what sounds doable to you. I do most of these things, but still have room for improvement in a lot of areas!

What does it mean to be self-sufficient?

Self-sufficient is defined as being able to provide for oneself without the help of others; independent. This means that you can provide your basic needs (food, water, shelter, energy) without relying on anyone.

Is is possible to be fully self-sufficient?

Have you ever heard the phrase, no man is an island? It means that no man can or should live alone. As humans, we need each other to survive, weather it be for resources or relationships.

I don’t believe that it’s possible or even desirable to be 100% self-sufficient for your entire life, but becoming more or mostly self-sufficient is a great goal to strive for in life.

I think a better way of thinking is to do all that you can for yourself, but when a need arises look to your local community and economy to fulfill it. If you can’t grow your own meat, someone in your community can and does. In this way, you can create mostly self-sufficient communities.

The following is a list of ways that you can become more self-sufficient, but it’s not en exhaustive list. It’s only a starting point. Self-sufficiency is a mindset and a way of life that takes a lifetime to live out.

Grow Your Own Fruit, Vegetables and Herbs

I think everyone should grow something. We all have to eat so we all should have at least some kind of hands on connection with our food.

There is something truly amazing about watching a tiny seed turn into an abundance of food for you and your family. Not only that, but food is a basic need and to rely 100% on others to provide it for you is, in my opinion, very unwise.

As we’ve seen in the past couple of years, our food system is very fragile and being able to grow some of your own is a liberating concept (in our modern culture).

If you don’t know where to start, check out my post 5 Tips for Beginner Gardeners and 10 Easy Vegetables to Grow for Beginner Gardeners.

Next, educate yourself by finding out about your USDA Plant Hardiness Zone which will tell you vital information about first and last frost dates in your area.

Additional Resources:

Preserve Your Own Food

If you’re striving to be self-sufficient then your probably producing more food than you can eat at once, which means you’ll need to learn how to preserve the excess. The most common methods of food preservation are freezing, canning, dehydrating and fermenting.

Learning to preserve your own food isn’t hard, but it does take time, knowledge and a little bit of practice. If you know someone who can teach you, that’s the best option, but if not be sure to check out the National Center for Home Food Preservation and the Ball Canning Website for all the information you will need to get started.

Additional Resources:

How to Dehydrate Peppers

Dehydrated Apple Rings

How to Dehydrate Tomatoes

How to Freeze Bell Peppers

Strawberry Freezer Jam

Cook from Scratch

The more you can cook from scratch the less you will be dependent on store-bought food aside from the basic staples. This will save you money while also being healthy and tasty. Also, if you’re growing your own food, you’re going to need a basic knowledge of how to prepare that food for yourself and your family for fresh meals.

Cooking from scratch isn’t hard, it just takes a little bit of knowledge and experience. Again, if you know someone that can give you a few lessons, then that is the ideal situation, if not you can find 100s of YouTube videos on the topic and check out a few basic cookbooks from your local library to get started.

You can also, check out the resources that I have on this site to get started.

Additional Resources:

Save Seeds

Seed saving is a great way to become more self-sufficient because it eliminates the need to buy seeds and plants each year. This is something that I’ve only dabbled in, but plan to do more of in the near future. Just remember that you can only save seeds from heirloom varieties and not from hybrids.

Seed saving isn’t as straightforward as it seems unless you’re dealing with something like beans or corn. It’s actually a little bit of a science with lots of nuance, so be sure to educate yourself on the topic before you start.

Compost

Composting is a great way to make use of kitchen scraps and eliminate the need for fertilizers. It’s an amazing thing to watch food scraps and yard clippings turn into rich black dirt.

It’s also a little bit of a science, but at the same time is very forgiving.

We “compost” by throwing food scraps, weeds, dead leaves, etc. into our chicken run so that it can decompose slowly along with the scratching and manure from the chicken. Every spring we dig it up and dump in on our garden. Boom. Composting has never been easier.

Of course, you can be more exact and create piles that you turn and check the temperature, etc., but we’ve never found that to be necessary. Either way, food scraps and lawn waste were made to decompose back into the ground, not to be thrown away in plastic bags, so why not give it a chance?

Choose Cloth

Reusable cloths can eliminate basically any commonly used disposable paper product such as napkins, paper towels, wipes, diapers, cotton rounds, etc. You can either buy store-bought cloths or make your own from old t-shirts.

I mean what did people do before modern paper products were invented? They used cloth. Just imagine how much money you would save by swapping paper products for the more sustainable options of reusable napkins and kitchen towels. Try it for yourself and you may just fine that you never want to go back.

Raise Chickens

They say chickens are the gateway animal into farming/homesteading and I feel like it’s true. Chickens are one of the easiest (and smallest) animals that you can keep.

Keeping chickens takes a little time and commitment, but it’s really not too hard once you get into the swing of things.

Plus, they will supply you with fresh eggs and meat (if desired) all year-long and will happily eat your kitchen scraps, turning them into compost and fresh manure.

You can also use them in the garden to eat weeds and bugs which is an added bonus.

Keep Bees

Bees are good for pollinating your garden and providing fresh honey. While I’ve never personally kept bees, it’s definitely on my to do list at some point.

I believe beekeeping has a much steeper learning curve than chickens, but it will be 100% worth it when you harvest your first jar of fresh honey straight from your property, right?

Keep Livestock

Chickens are great, but why not keep a few goats for milk or pigs for meat? If you truly want to be more self-sufficient and you have the time, land and other resources required, then you’re probably going to want to think about producing your own dairy and meat which, of course, comes from livestock.

This is another thing that I haven’t done personally, but have read a lot about in case we decide to go for it in the future. I love the idea of having a daily animal, but it takes quite the time and energy commitment, which may or may not be worth it to you.

Hunt/Fish

Knowing how to get your own meat or fish from the wild is a basic skill that everyone should know. Our ancestors would have starved if it wasn’t for the deer, moose, wild turkey, fish, etc. that a lot of people heavily relied on to supplement their diets.

Being able to supply your own meat is a great way to be less dependent on the grocery store. Be sure to check your local laws for any training, licensing or other knowledge that you need to know about before hunting or fishing.

Forage for Food

Foraging is basically just finding food in the wild. I would love to have more knowledge in this area and be able to identify common edible plants. Luckily, there is a lot of information online, in books and also classes that you can take to learn more on the topic, but we aware that there are a lot of poison plants out there and so learning from someone who has abundant knowledge on the topic is very important.

Collect Rainwater

Water is a basic necessity of life, so if you’re going to be self-sufficient you’ll need a safe and reliable water source for you and your family such as a solar powered well, but you can also make the most of another free source, rainwater.

Being able to collect and reuse rainwater is a great way to save money and become less dependent. You can use it to water the garden, bathe, wash dishes, etc., but if you want it for drinking water, you’ll have to filter and boil it before consuming.

Air Dry Clothes

Air drying your laundry on a line or rack is not only better for the environment and your wallet, but it also extends the life of your clothes. We don’t actually need a fancy electric powered machine to get our clothes dry when time will do the same thing. Drying your own clothes is a good way to become more self-sufficient.

Cut Your Families Hair

Learning to cut your families hair is a great way to save money and become more self-sufficient. We buzz my husband and son’s with clippers and I keep mine long and just trim it a couple of times per year. There are several YouTube tutorials that you can check out for more information. Seriously, why pay for haircuts when you can do them yourself?

DIY Everything

If you’re going to be self-sufficient then you’re going to have to have a can do spirit. Almost anything can be made at home if you take the time to learn how. Basic skills in things like sewing, mending, knitting, woodworking, carpentry, etc. are great assists for your self-sufficient journey. The more you can do for yourself with the resources and knowledge that you have available, the more self-sufficient you will be.

Before making a purchase, ask yourself: Can I make this at home? Can I do without this item? Can I borrow this item from a friend?

Think about Alternative Energy

Using solar energy is a huge step in becoming more self-sufficient. I haven’t looked into this much, but plan on doing so in the future. Also, using wood heat in the winter by chopping your own wood is a great way to become more self-sufficient in the wintertime. You can also use your heat source for cooking, which makes it a win/win in self-sufficiency.

Create Income

If your goal is to become more self-sufficient then you will probably need to think about ways to bring in income along the way. Some ideas would be to sell produce, honey, eggs, meat, handmade goods, etc. for profit. Check out this post from Life At Cobble Hill Farm for 25 Easy Ways to Make Extra Money on the Homestead.

Become Debt Free

The bible says that debt makes you a slave to the lender which is the complete opposite of being self-sufficient. If you’re in debt then you need a plan and goal in place to becoming and staying debt free.

I would suggest visiting Dave Ramsey for all the information you will ever need on how to become debt free.

BONUS TIP: Live Small and Need Less

The basic over arching theme of self-sufficiency is to live smaller (house, car, possessions, etc.) and need less. If you can learn to be content with very little then you will probably find it easier to be more self-sufficient.

After all, the sweetest things in life aren’t power, money and possessions, but relationships, experiences, memories and connections.

I recently read a quote from Wendell Berry that says, “Now the ideal must be the maximum of well-being with the minimum of consumption, which both defines and requires neighborly love.”

This really stuck with me because that’s what self-sufficiency is all about, the maximum well being with minimal consumption.

We live in a society that promotes materialism and consumption, but I say, don’t listen to them. Instead, let’s strive to produce and use our hands more with the idea that we can live a beautiful life filled with hard-work and strong relationships.

Check out these additional resources on being self-sufficient:

Are you on a journey towards simple living and self-sufficiency? If so, what ideas would you add to this list? I’d love to know!

*This post was originally published in January of 2015, but has been updated with more photos, resources and information for your convenience.

Thanksgiving Leftover Turkey Cranberry Grilled Cheese

October 11, 2021 by Missy Rakes Leave a Comment

This Thanksgiving Leftover Turkey Cranberry Grilled Cheese is full of all of those delicious flavors of the holidays that you crave all in one crispy, cheesy sandwich.

Thanksgiving Leftover Turkey Cranberry Grilled Cheese

If you’re anything like me, then you think that the day after Thanksgiving is one of the best days of the year because of all of the delicious leftover recipes. I mean I love Thanksgiving day, but the day after is where it’s at, do you agree?

I love this recipe because it’s simple and straightforward, but still uses up some of these delicious turkey and cranberry leftovers. If you want to take it even farther, you could add some stuffing, gravy or mashed sweet potatoes to the mix as well, but I like this combination just fine.

If you’re in need of more creative ways to use up those leftovers, then be sure to check out the links below and Happy Thanksgiving Friends!

Want more Thanksgiving Leftover Recipes? Here are a few of our favorites:

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How to Make Thanksgiving Leftover Turkey Cranberry Grilled Cheese:

Heat skillet to medium heat. (You may also use a Panini Press, if desired.)

Meanwhile, prepare the sandwiches by spreading one slice of each sandwich with dijon mustard.

Next, top the mustard with a slice of provolone cheese and about 4 ounces of turkey or whatever you prefer.

Spoon about 1 tablespoon cranberry sauce over the turkey and top with another slice of provolone and a final slice of bread.

Spread one side of each sandwich with a generous helping of butter.

Place the sandwiches with the butter side down onto the skillet.

Carefully butter the other side of the sandwich.

Cook until golden brown on the first side, about 2 minutes being careful not to burn, and flip to brown the other side.

Press down on the sandwich with a spatula while cooking so that the sandwich is flattened.

When both sides are browned and cheese is fully melted, remove the sandwiches from the skillet and serve warm with stuffing, sweet potatoes or your other favorite Thanksgiving leftover side dish.

Print Recipe

Thanksgiving Leftover Turkey Cranberry Grilled Cheese

Dijon mustard, provolone cheese, cranberry sauce and turkey grilled on buttered bread to a crispy, melted perfection.

Prep Time5 mins

Cook Time10 mins

Total Time15 mins

Course: Main Course

Cuisine: American

Keyword: Cranberry, Grilled Cheese, Thanksgiving Leftovers, Turkey

Servings:

Calories: 560kcal

Ingredients

8 pieces thick-sliced bread
2 tablespoons dijon mustard
8 slices provolone cheese
12 to 16 ounces sliced turkey
⅓ cup whole cranberry sauce
6 tablespoons butter room temperature

Instructions

Heat skillet to medium heat. (You may also use a Panini Press, if desired.)
Meanwhile, prepare the sandwiches by spreading one slice of each sandwich with dijon mustard.
Next, top the mustard with a slice of provolone cheese and about 4 ounces of turkey or whatever you prefer.
Spoon about 1 tablespoon cranberry sauce over the turkey and top with another slice of provolone and a final slice of bread.
Spread one side of each sandwich with a generous helping of butter.
Place the sandwiches with the butter side down onto the skillet.
Carefully butter the other side of the sandwich.
Cook until golden brown on the first side, about 2 minutes being careful not to burn, and flip to brown the other side.
Press down on the sandwich with a spatula while cooking so that the sandwich is flattened.
When both sides are browned and cheese is fully melted, remove the sandwiches from the skillet and serve warm with stuffing, sweet potatoes or your other favorite Thanksgiving leftover side dish.

Nutrition

Bread Machine Yeast Donuts

October 4, 2021 by Missy Rakes Leave a Comment

If you like store bought donuts, then you’ll love these Bread Machine Yeast Donuts that are light, fluffy and full of the sweet flavors that you love.

Bread Machine Yeast Donuts

Donuts are one of my all time favorite desserts, so being able to make them at home in my bread machine is so exciting. These Bread Machine Yeast Donuts are soft, light, fluffy and full of the delicious flavors that you love.

Feel free to use the glaze recipe that I’ve provided for you, or you can use store-bought icing or a cinnamon sugar coating and of course you don’t want to leave out the sprinkles! I know you and your family will love this recipe. Happy Baking Friends!

Want more sweet breakfast recipes? Here are a few of our favorites:

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How to Make Bread Machine Yeast Donuts:

Place all of the ingredients into the bread machine pan in the order listed.

Program your bread machine to the dough cycle or follow the manufacturer’s instructions for making dough.

Once the dough cycle is complete, punch the dough down and turn out onto a lightly floured surface.

Using a rolling pin, roll the dough to ½ inch thickness.

Using round cookie cutters in two sizes as shown, cut the dough into circles and place onto a parchment lined baking sheet at least 1 inch apart.

Knead any scrap pieces of dough into a mound of dough and continue rolling out and cutting the doughnuts until all of the dough is used.

Cover the doughnuts with a kitchen towel and place in a draft-free area for 30 minutes to 1 hour or until the doughnuts have doubled in size.

Heat oil in a dutch oven, deep fryer or deep pan between 350 and 375 degrees F.

Carefully lift the doughnuts from the parchment paper using a wire spatula and place in oil 3-4 at a time. Do not crowd the oil.

Cook until golden brown or about 1 minute per side.

Remove fried doughnuts and place on a wire cooling rack or onto paper towels.

For the glaze:
Mix all ingredients together until smooth.

Add additional evaporated milk if a thinner consistency is desired.

Dip the doughnut into the glaze on both sides. Place on a wire rack.

Allow the glaze to run over the doughnut. Add sprinkles if desired.

Print Recipe

Bread Machine Yeast Donuts

A light and fluffy yeast dough cut into circles and deep fried then covered in a sweet glaze.

Prep Time1 hr 30 mins

Cook Time15 mins

Course: Breakfast, Dessert

Cuisine: Bread Machine Yeast Donuts

Keyword: Bread Machine Yeast Donuts

Servings:

Calories: 366kcal

Equipment

Bread Machine

Ingredients

1 ¼ cups milk warm
1 egg beaten
¼ cup butter room temperature
¼ cup sugar
1 teaspoon salt
3 ½ cups white flour
1 ½ teaspoons active dry yeast
8 cups vegetable oil for frying

For the Glaze:

½ cup butter melted
2 cups powdered sugar
2 teaspoons vanilla extract
6 tablespoons evaporated milk

Instructions

Place all of the ingredients into the bread machine pan in the order listed.
Program your bread machine to the dough cycle or follow the manufacturer’s instructions for making dough.
Once the dough cycle is complete, punch the dough down and turn out onto a lightly floured surface.
Using a rolling pin, roll the dough to ½ inch thickness.
Using round cookie cutters in two sizes as shown, cut the dough into circles and place onto a parchment lined baking sheet at least 1 inch apart.
Knead any scrap pieces of dough into a mound of dough and continue rolling out and cutting the doughnuts until all of the dough is used.
Cover the doughnuts with a kitchen towel and place in a draft-free area for 30 minutes to 1 hour or until the doughnuts have doubled in size.
Heat oil in a dutch oven, deep fryer or deep pan between 350 and 375 degrees F.
Carefully lift the doughnuts from the parchment paper using a wire spatula and place in oil 3-4 at a time. Do not crowd the oil.
Cook until golden brown or about 1 minute per side.
Remove fried doughnuts and place on a wire cooling rack or onto paper towels.

For the Glaze:

Mix all ingredients together until smooth.
Add additional evaporated milk if a thinner consistency is desired.
Dip the doughnut into the glaze on both sides. Place on a wire rack.
Allow the glaze to run over the doughnut. Add sprinkles if desired.

Nutrition

Oven-Baked Cake Mix Pumpkin Donuts

September 27, 2021 by Missy Rakes Leave a Comment

These Oven-Baked Cake Mix Pumpkin Donuts are full of the sweet and spicy flavors of fall that you crave, but use a cake mix and are baked in the oven making them quick and easy to make.

This post contains affiliate links, if you make a purchase through one of these links, we will make a small commission at no extra cost to you. See our Disclosure Policy for more information. Thank you for your support.

Oven-Baked Cake Mix Pumpkin Donuts

If you love the taste of pumpkin donuts, but want to make the quick version at home, then this recipe is for you. It uses just three simple ingredients including a cake mix making it easy to put together. These donuts are chock full of the spicy flavors of fall that you crave and I know your family and friends will love them.

You can dip them in icing as instructed or brush them with butter and shake them in a cinnamon sugar mixture. The choice is yours, but either way I know you’ll enjoy this simple recipe for a fun fall treat. Happy Baking Friends!

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How to Make Oven-Baked Cake Mix Pumpkin Donuts

Preheat the oven to 425 degrees and grease two donut pans with nonstick cooking spray.

Whisk together the cake mix and pumpkin pie spice until well combined.

Add the pumpkin puree and stir until the ingredients are well combined.

Transfer the batter to a gallon size bag and cut the corner off one end and pipe the mixture into your donut pan OR gently spoon the mixture into the pan.

Bake the donuts for 8 to 10 minutes or until the donut springs back when pressed with your finger.

Allow the donuts to cool in the pan for five minutes, then transfer them to a wire cooling rack to cool completely.

When the donuts are cool, prepare the glaze by heating the frosting in the microwave in 15 second intervals until melted. Add the pumpkin pie spice and whisk to combine.

Dip each donut in the glaze and return it to the wire rack to cool. Enjoy!

Print Recipe

Oven-Baked Cake Mix Pumpkin Donuts

Cake mix, pumpkin pie spice and pumpkin puree combine to make these oven baked donuts.

Prep Time5 mins

Cook Time10 mins

Total Time15 mins

Course: Dessert

Cuisine: American

Servings:

Calories: 331kcal

Equipment

Donut Pan

Ingredients

Ingredients for the Donuts:

1 box white cake mix
2 teaspoons pumpkin pie spice
1 15- ounce can pumpkin puree

Ingredients for the Glaze:

1 container of cream cheese frosting
1 teaspoon pumpkin pie spice

Instructions

Preheat the oven to 425 degrees and grease two donut pans with nonstick cooking spray.
Whisk together the cake mix and pumpkin pie spice until well combined.
Add the pumpkin puree and stir until the ingredients are well combined.
Transfer the batter to a gallon size bag and cut the corner off one end and pipe the mixture into your donut pan OR gently spoon the mixture into the pan.
Bake the donuts for 8 to 10 minutes or until the donut springs back when pressed with your finger.
Allow the donuts to cool in the pan for five minutes, then transfer them to a wire cooling rack to cool completely.
When the donuts are cool, prepare the glaze by heating the frosting in the microwave in 15 second intervals until melted. Add the pumpkin pie spice and whisk to combine.
Dip each donut in the glaze and return it to the wire rack to cool. Enjoy!

Nutrition

Caramel Apple Dip with Chocolate Candy and Peanuts

September 20, 2021 by Missy Rakes Leave a Comment

If you love the taste of caramel apples, but don’t like the mess, then you’ll love this Caramel Apple Dip with all of the caramel, peanut and chocolate flavors that you enjoy!

Quick & Easy Caramel Apple Dip

Fall is almost here and I know a lot of us are already enjoying new recipes for the season. This Caramel Apple Dip is a quick and easy recipe to make if you love the flavors of traditional caramel apples, but don’t want to go through all of the effort to make them.

This recipe has caramel, nuts and chocolate that tastes amazing with any variety of apple, either sweet or tart. I know you and your loved ones will enjoy this sweet treat. Happy Fall Friends!

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How to Make Caramel Apple Dip

Pour the caramel dip into the bottom of a bowl.

Top dip with chopped nuts, mini chocolate chips, and mini M&Ms.

Serve with sliced apples for dipping.

Print Recipe

Caramel Apple Dip

Caramel layered with chopped nuts, mini chocolate chips and mini M&Ms.

Prep Time5 mins

Total Time5 mins

Course: Dessert

Cuisine: American

Keyword: Caramel Apple Dip

Servings:

Calories: 152kcal

Ingredients

1 - 16- ounce container caramel dip
¼ cup chopped nuts peanuts and pecans
¼ cup mini chocolate chips
¼ cup mini M&Ms
Apple slices for dipping

Instructions

Pour the caramel dip into the bottom of a bowl.
Top dip with chopped nuts, mini chocolate chips, and mini M&Ms.
Serve dip with sliced apples for dipping.

Nutrition

Reese’s Pieces Monster Cookies

September 13, 2021 by Missy Rakes Leave a Comment

If you love the chocolate, oatmeal and peanut butter flavors of traditional monster cookies, then I know you’ll enjoy these Reese’s Pieces Monster Cookies

Reese’s Pieces Monster Cookies

Who doesn’t love a good monster cookie, filled with the delicious flavors of chocolate, oats and peanut butter? This recipe takes the traditional cookie up a few notches by adding Reese’s Pieces and mini Peanut Butter Cups. This not only gives them more flavor, but makes them festive enough for fall, which I know we all enjoy.

You’ll definitely want to try this recipe for a sweet, fall themed treat that everyone is sure to love. You won’t be disappointed. Happy Baking Friends!

Want more fall dessert recipes? Here are a few of our favorites:

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How to Make Reese’s Pieces Monster Cookies:

Preheat the oven to 350 degrees and line a baking sheet with parchment paper.

In a large mixing bowl, whisk the oats and baking soda together. Set aside.

In a separate bowl, beat the butter, sugar, and brown sugar together until creamy.

Add the eggs and vanilla and beat until smooth.

Add the peanut butter and beat until well combined.

Pour in the oat mixture and stir to combine.

Fold in the mini chocolate chips and half of the Reese’s Pieces.

Use an ice cream scoop to place the dough onto the baking sheet two inches apart from each other and press down on the top of the dough ball lightly with the back of the scoop.

Press the remaining Reese’s Pieces and mini peanut butter cups into the tops of the cookies.

Bake for 15 to 18 minutes or until the bottom of the cookie is golden brown but the center is still soft.

Allow to cool completely on the baking sheet. Enjoy!

Print Recipe

Reese's Pieces Monster Cookies

Oats, Peanut Butter, Sugar, Reese's Pieces and Peanut Butter Cups mixed together in a cookie dough and baked until golden brown in the oven.

Prep Time10 mins

Cook Time18 mins

Total Time28 mins

Course: Dessert

Cuisine: American

Keyword: Reese's Pieces Monster Cookies

Servings: large cookies

Calories: 504kcal

Ingredients

2 ¼ cup quick cooking oats
1 teaspoon baking soda
½ cup butter softened
½ cup sugar
½ cup brown sugar
2 eggs
1 teaspoon vanilla extract
¾ cup creamy peanut butter
1 cup mini chocolate chips
1 cup Reese’s Pieces
18 mini Reese’s peanut butter cups cut in half

Instructions

Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
In a large mixing bowl, whisk the oats and baking soda together. Set aside.
In a separate bowl, beat the butter, sugar, and brown sugar together until creamy.
Add the eggs and vanilla and beat until smooth.
Add the peanut butter and beat until well combined.
Pour in the oat mixture and stir to combine.
Fold in the mini chocolate chips and half of the Reese’s Pieces.
Use an ice cream scoop to place the dough onto the baking sheet two inches apart from each other and press down on the top of the dough ball lightly with the back of the scoop.
Press the remaining Reese’s Pieces and mini peanut butter cups into the tops of the cookies.
Bake for 15 to 18 minutes or until the bottom of the cookie is golden brown but the center is still soft.
Allow to cool completely on the baking sheet. Enjoy!

Nutrition

Chili Cheese Dog Casserole

September 6, 2021 by Missy Rakes 1 Comment

This casserole has all of the comforting flavors of chili, cheese, hot dogs and carbs that you crave, but in casserole form!

Chili Cheese Dog Casserole

If you enjoy the flavors of regular chili dogs, then I know you’re going to love this Chili Cheese Dog Casserole for a warm and filling meal on a chilly evening. This casserole is perfect for a family movie night or for watching your favorite sports event. It can be made and set out for people to serve themselves as desired.

At first, I was worried that the chili would make the crescent roll dough soggy, but it held up perfectly. It’s even good the next day warmed up as leftovers. I know your family will enjoy this delicious, comforting dish that will fill their tummies on a cold evening. Enjoy the recipe friends!

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How to Make Chili Cheese Dog Casserole:

Preheat the oven to 375 F degrees.

Unroll the crescent roll dough and separate into triangles.

Wrap each hot dog half in a crescent roll and place them in a large casserole dish, making sure the crescent rolls aren’t touching.

Bake the hot dogs for 10 to 15 minutes or until the crescent rolls are golden brown.

When the crescent rolls are finished baking, remove the pan from the oven and top the hot dogs with chili.

Sprinkle cheese over the top of the chili and return the pan to the oven.

Bake for 10 minutes, until the chili is warm and the cheese is melted.

Print Recipe

Chili Cheese Dog Casserole

Hot dogs wrapped in crescent roll dough, topped with chili and cheese, then baked until golden brown and melted in the oven.

Prep Time10 mins

Cook Time20 mins

Course: Main Course

Cuisine: American

Keyword: Chili Cheese Dog Casserole

Servings: hot dog (halfs)

Calories: 275kcal

Ingredients

4 hot dogs cut in half
1 package crescent roll dough 8-count
1 15- ounce can chili
1 cup shredded cheddar jack cheese

Instructions

Preheat the oven to 375 F degrees.
Unroll the crescent roll dough and separate into triangles.
Wrap each hot dog half in a crescent roll and place them in a large casserole dish, making sure the crescent rolls aren’t touching.
Bake the hot dogs for 10 to 15 minutes or until the crescent rolls are golden brown.
When the crescent rolls are finished baking, remove the pan from the oven and top the hot dogs with chili.
Sprinkle cheese over the top of the chili and return the pan to the oven.
Bake for 10 minutes, until the chili is warm and the cheese is melted.

Notes

Optional: Top with sour cream and jalapenos before serving.

Nutrition

Sweet Potato Shepherds Pie

August 23, 2021 by Missy Rakes Leave a Comment

Try this Sweet Potato Shepherds Pie for a healthy and filling meal that is full of the flavors of ground beef, mixed vegetables, fluffy sweet potatoes and crispy french fried onions that you love with an autumnal twist!

Sweet Potato Shepherds Pie

If you love the traditional flavors of Shepherds (or cottage) Pie, then I know you’ll enjoy this twist on the classic recipe that is sure to please the entire family. It’s full of the traditional flavors of Shepherds Pie with a sweet and crunchy twist.

Sweet potatoes are in season during the fall making this the perfect dish to make on a chilly autumn weeknight. It’s also quick to put together, relatively healthy and is sure to fill those empty bellies until bedtime.

If you need more fall meal inspiration, be sure to check out the recipes below and happy cooking friends!

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Want more delicious fall meal ideas? Here are of few of our favorites:

How to Make Sweet Potato Shepherds Pie

Preheat oven to 400.

In large-sized sauce pan, brown beef and onion until cooked through. Drain fat off of beef, if necessary.

Add soup, frozen vegetables, 1 tsp creole seasoning and desired amount of salt to beef, stirring to combine.

Spray a medium sized casserole dish with cooking spray. Pour beef mixture into bottom of greased dish.

Season mashed sweet potatoes with the rest of the creole seasoning, salt and pepper. Stir to combine.

Spread seasoned mashed sweet potatoes over the top of the beef mixture.

Sprinkle casserole with french fried onions.

Bake 20-25 minutes or until casserole is hot throughout and onions are crispy.

Print Recipe

Sweet Potato Shepherds Pie

A creamy beef and vegetable mixture topped with fluffy sweet potatoes and crispy fried onions baked to golden brown in the oven.

Prep Time10 mins

Cook Time25 mins

Total Time35 mins

Course: Main Course

Cuisine: American

Keyword: Sweet Potato Shepherds Pie

Servings:

Calories: 353kcal

Ingredients

1 pound ground beef
1 onion diced
1 can cream of mushroom soup
1 10 oz package frozen peas and carrots
1.5 tsp creole seasoning
2 cups mashed sweet potatoes
1 cup french fried onions
salt and pepper to taste

Instructions

Preheat oven to 400.
In large-sized sauce pan, brown beef and onion until cooked through. Drain fat off of beef, if necessary.
Add soup, frozen vegetables, 1 tsp creole seasoning and desired amount of salt to beef, stirring to combine.
Spray a medium sized casserole dish with cooking spray. Pour beef mixture into bottom of greased dish.
Season mashed sweet potatoes with the rest of the creole seasoning, salt and pepper. Stir to combine.
Spread seasoned mashed sweet potatoes over the top of the beef mixture.
Sprinkle casserole with french fried onions.
Bake 20-25 minutes or until casserole is hot throughout and onions are crispy.

Nutrition

Cinnamon Applesauce Muffins

August 6, 2021 by Missy Rakes 6 Comments

Cinnamon Applesauce Muffins

These muffins have become my go to for the last couple of months because my kids love them and they don’t require any kind of special ingredients. Plus, I’m making tons of applesauce lately so it’s a great way to use up some of that homemade goodness.

Muffins are one of my favorites for a quick breakfast. Just add an easy protein like scrambled eggs and your good to go. I hope you enjoy these easy and delicious Cinnamon Applesauce Muffins as much as we do!

How to Make Cinnamon Applesauce Muffins:

makes 12 muffins

Preheat oven to 350.

In medium mixing bowl, combine flour, sugar, cinnamon, all spice, baking powder and salt.

In another mixing bowl, combine oil, vanilla, egg and applesauce.

Add wet ingredients to dry ingredients mixing until just combined.

Spoon batter (it will be thick) into greased muffin tins.

Bake at 350 for 20-22 minutes.

Want more muffin recipes? Here are some of our favorites:

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Cinnamon Applesauce Muffins

A sweet muffin made with cinnamon and applesauce.

Prep Time10 mins

Cook Time22 mins

Total Time32 mins

Course: Dessert

Cuisine: American

Keyword: Cinnamon Applesauce Muffins

Servings: muffins

Calories: 207kcal

Ingredients

2 cups all-purpose flour
1/2 cup sugar
1.5 tsp cinnamon
1/4 tsp ground all spice optional
2 tsp baking powder
1/4 tsp salt
1/2 cup oil or melted butter
1 tsp vanilla
1 egg
1 cup unsweetened applesauce

Instructions

Preheat oven to 350.
In medium mixing bowl, combine flour, sugar, cinnamon, all spice, baking powder and salt.
In another mixing bowl, combine oil, vanilla, egg and applesauce.
Add wet ingredients to dry ingredients mixing until just combined.
Spoon batter (it will be thick) into greased muffin tins.
Bake at 350 for 20-22 minutes.

Nutrition

This recipe was originally published in October 2016, but has been updated with new photos for your conveinence.

Sparkling Lemonade with Basil

August 2, 2021 by Missy Rakes Leave a Comment

Try this Sparkling Lemonade with Basil for a thirst quenching treat that is full of the fresh flavors of summer!

Sparkling Lemonade with Basil

If you’re anything like me, then you love a sweet, cold, bubbly drink on a hot summers day. This Basil Sparkling Lemonade checks all of those boxes and more. It’s refreshingly sweet, bubbly and full of the fresh flavors of lemon and basil, plus it’s really easy to make.

Once you try this recipe for Basil Sparkling Lemonade, you’ll never want to go back to regular lemonade again. You may even want to grow a basil plant next summer so that you can have it anytime you want.

If basil isn’t your thing, feel free to substitute rosemary, thyme or any other fresh herb that you prefer. Enjoy the refreshing drink friends.

Want more refreshing summer recipes? Here are a few of our favorites:

How to make Basil Sparkling Lemonade:

In small saucepan, combine sugar, water and basil.

Bring mixture to boil, crushing basil leaves as you stir. Let simmer 5 minutes.

Remove from heat and allow mixture to cool completely.

Once cooled, strain the basil leaves out of the syrup.

In glass pitcher, combine lemon juice and syrup mixture.

Place pitcher in refrigerator for at least 2 hours to chill.

Once ready to serve, pour chilled club soda into the pitcher with the syrup mixture and serve over ice.

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Sparkling Lemonade with Basil

Homemade Lemonade infused with basil and mixed with club soda.

Prep Time20 mins

Chill Time2 hrs

Total Time2 hrs 20 mins

Course: Drinks

Cuisine: American

Keyword: Sparkling Lemonade with Basil

Servings:

Calories: 270kcal

Ingredients

2 cups water
2 cups sugar
1/2 cup basil leaves
1 liter club soda chilled
juice from 6 lemons approx 1 1/4 cups

Instructions

In small saucepan, combine sugar, water and basil.
Bring mixture to boil, crushing basil leaves as you stir. Let simmer 5 minutes.
Remove from heat and allow mixture to cool completely.
Once cooled, strain the basil leaves out of the syrup.
In glass pitcher, combine lemon juice and syrup mixture.
Place pitcher in refrigerator for at least 2 hours to chill.
Once ready to serve, pour chilled club soda into the pitcher with the syrup mixture and serve over ice.

Nutrition

Cream Cheese Veggie Pizza

July 19, 2021 by Missy Rakes Leave a Comment

Try this Cream Cheese Veggie Pizza for a delicious make ahead meal that is sure to please even the pickiest of eaters.

Cream Cheese Veggie Pizza

I first learned about this type of recipe through a Mennonite mom that I follow on YouTube and decided to give it a try. It turned out so good and I’ve been making it ever since.

If you love crescent roll dough, cream cheese and veggies then you’re going to really enjoy this recipe. It’s great for the summertime because it’s served chilled.

It can also be made ahead of time and served at a potluck or BBQ, although it’s best eaten within the first 48 hours in my opinion as the dough will start to get limp and soggy after that period of time.

Feel free to use any vegetables that you would prefer such as carrots, cauliflower, broccoli, snap peas, cucumber, zucchini or squash.

Want More Quick and Easy Summertime Meal Ideas? Here are a few of our favorites:

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How to Make Cream Cheese Veggie Pizza:

Preheat the oven to 350° as directed on the crescent roll package instructions.

Spread crescent rolls across the cookie sheet – covering the cookie sheet and sealing the cuts between each of the rolls.

Bake according to crescent roll package instructions.

Cool completely before adding toppings.

In a medium-sized bowl, mix softened cream cheese, sour cream and ranch dip.

Chop all veggies very small in food processor and toss them all together in a bowl.

To Assemble the Pizza:

Spread the ranch dip all over crescent roll pizza base.

Add chopped mixed veggies and press down into the cream cheese mixture. Add garlic salt.

Cut into equal squares and serve. You may also chill before serving. Best eaten within 48 hours.

Print Recipe

Cream Cheese Veggie Pizza

Crescent Roll Dough covered with cream cheese and topped with fresh diced veggies.

Prep Time20 mins

Cook Time15 mins

Chill Time2 hrs

Total Time2 hrs 35 mins

Course: Main Course

Cuisine: American

Keyword: Cream Cheese Veggie Pizza

Servings:

Calories: 199kcal

Equipment

Food Processor

Ingredients

2 tubes crescent roll dough
1 - 8 oz cream cheese softened
1 cup sour cream
3 tbsp dry ranch seasoning
1 small head cauliflower
1/4 cup julienned carrots
1 orange bell pepper
1 small english cucumber
1/4 cup chopped green onion
garlic salt to taste

Instructions

Preheat the oven to 350° as directed on the crescent roll package instructions.
Spread crescent rolls across the cookie sheet – covering the cookie sheet and sealing the cuts between each of the rolls.
Bake according to crescent roll package instructions.
Cool completely before adding toppings.
In a medium-sized bowl, mix softened cream cheese, sour cream and ranch dip.
Chop all veggies very small in food processor and toss them all together in a bowl.

To Assemble the Pizza:

Spread the ranch dip all over crescent roll pizza base.
Add chopped mixed veggies and press down into the cream cheese mixture. Add garlic salt.
Cut into equal squares and serve. You may also chill before serving. Best eaten within 48 hours.

Notes

This recipe makes a very large pizza. If you are only serving 1-2 people then you may want to consider cutting it in half as it doesn't keep well past the first two days.

Nutrition

Garlic Chive Parsley Butter

July 12, 2021 by Missy Rakes Leave a Comment

Take your toast up a notch in flavor with this Garlic Chive Parsley Butter that is quick to make and tastes delicious.

Garlic Chive Parsley Butter

I’m always looking for new ways to use homegrown herbs in the kitchen and this recipe for Garlic Chive Parsley Butter is a great way to add flavor to just about any dish. Of course, you don’t have to grow the herbs yourself, but if you have the space, why not try growing them to save money and get the freshest product possible?

This recipe calls for parsley and garlic chives, but you can use just about any herb that you have available. Also, if you can’t find chives, then you can substitute finely diced green onion instead. This recipe is really quick to make, only requires 4 simple ingredients and keeps for weeks in the refrigerator. I know you’re going to love it.

Ideas for using Garlic Chive Parsley Butter:

Toast
Corn on the Cob
Roasted Potatoes
Pasta
Green beans, carrots or cauliflower

Want more quick and easy garden fresh recipes? Here are a few of our favorites:

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How to Make Garlic Chive Parsley Butter:

Combine all ingredients in bowl and mix well.

Place softened butter mixture in a butter mold or wrap in plastic wrap and roll into a small log.

Store butter in refrigerator for up to two weeks.

Use on your favorite breads, vegetables or pasta.

Print Recipe

Garlic Chive Parsley Butter

Fresh garlic chives and parsley mixed into softened butter.

Prep Time5 mins

Chill Time2 hrs

Total Time2 hrs 5 mins

Course: condiment

Cuisine: American

Keyword: Garlic Chive Parsley Butter

Servings:

Calories: 102kcal

Ingredients

1/2 cup butter softened
1 Tbsp fresh parsley minced
1 Tbsp garlic chives minced
1/2 tsp minced garlic
salt and pepper to taste

Instructions

Combine all ingredients in bowl and mix well.
Place softened butter mixture in a butter mold or wrap in plastic wrap and roll into a small log.
Store butter in refrigerator for up to two weeks.
Use on your favorite breads, vegetables or pasta dishes.

Notes

May substitute finely diced green onion for garlic chives.

Nutrition

BLT Pasta Salad

July 5, 2021 by Missy Rakes Leave a Comment

I know you and your family will love this BLT Pasta Salad that is made with bacon, lettuce, tomato, pasta, basil and so much more!

BLT Pasta Salad

If you love the flavors of a good old fashioned bacon, lettuce and tomato sandwich, then I know that you’re going to love this recipe for BLT Pasta Salad. It has all of those summertime flavors that you crave, plus mayo, pasta and more.

I came up with this recipe on a whim one day because I was craving the flavors of a BLT, but also wanted pasta salad, so I thought, why not just combine the two? It turned out amazing and I’ve been making it ever since. I know you and your loved ones are really going to enjoy this fresh, summertime recipe. Check out the links below for more summer food inspiration.

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How to Make BLT Pasta Salad:

Cook pasta and peas together in saucepan until pasta is tender.

Drain pasta/peas and run under cold water until no longer hot.

Chop lettuce, tomatoes and basil.

In small bowl, combine mayo, ranch, salt and garlic powder.

In large salad bowl, combine pasta, peas, lettuce, tomatoes, basil and bacon.

Pour dressing over salad and toss until everything is coated. Refrigerate 2 hours before serving.

Print Recipe

BLT Pasta Salad

Chopped bacon, lettuce, tomato, basil and cooked pasta dressed in mayo and ranch.

Prep Time10 mins

Chill Time2 hrs

Total Time2 hrs 10 mins

Course: Main Course

Cuisine: American

Keyword: BLT Pasta Salad

Servings:

Calories: 593kcal

Ingredients

3 cups dry bow tie pasta
1 head romaine lettuce
1 cup cherry tomatoes
10 slices bacon cooked and chopped
1 cup frozen peas
1/2 cup fresh basil
1 cup mayo
1/4 cup ranch dressing
1 tsp salt
1 tsp garlic powder

Instructions

Cook pasta and peas together in saucepan until pasta is tender.
Drain pasta/peas and run under cold water until no longer hot.
Chop lettuce, tomatoes and basil.
In small bowl, combine mayo, ranch, salt and garlic powder.
In large salad bowl, combine pasta, peas, lettuce, tomatoes, basil and bacon
Pour dressing over salad and toss until everything is coated. Refrigerate 2 hours before serving.

Nutrition

3-Ingredient Watermelon Slush

June 25, 2021 by Missy Rakes 8 Comments

Try this easy Watermelon Slush for a refreshing summer treat on a hot summer’s day that only uses three simple ingredients!

3-Ingredient Watermelon Slush

Nothing says summer like watermelon. They cool, hydrate and fill you up on a hot summer afternoon. Also, they’re the perfect dessert for any BBQ or picnic menu.

I love coming up with new ways to use summer produce that are quick, easy and taste delicious. Being a gardener, I almost always have extra produce lying around during the summer that I’m looking to use up and this watermelon slush recipe is perfect for that and it will definitely quench your thirst on a hot summer day.

I tried making it using fresh watermelon and ice, but the consistency wasn’t what I was looking for, so I decided to freeze the watermelon and see if that made a difference.

It definitely worked, producing a silkier more even consistency, so the next time you’re cutting a watermelon just throw three cups in a freezer bag to have ready whenever you want to make your slush.

If watermelon isn’t your thing, then you may want to try this 3-Ingredient Cherry Slush. Happy summer friends!

Want more summer recipes? Here are a few of our favorites:

How to Make 3-Ingredient Watermelon Slush:

Blend all ingredients until smooth. (You may need to adjust the amount of water to get the consistency that you prefer.)

Pour into a glass, sit on your porch and enjoy!

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3-Ingredient Watermelon Slush

Frozen watermelon, water and sugar blended together to make a refreshing summertime drink.

Prep Time5 mins

Total Time5 mins

Course: Drinks

Cuisine: American

Keyword: 3-Ingredient Watermelon Slush

Servings: slushes

Calories: 138kcal

Equipment

Blender

Ingredients

3 cups cubed frozen watermelon
approx. 1 1/4 cups water
3 tbsp sugar

Instructions

Blend all ingredients until smooth. You may need to adjust the amount of water to get the consistency that you prefer.
Pour into a glass, sit on your porch and enjoy!

Nutrition

This post was originally published in June of 2015, but has been updated for your convenience.

Instant Pot Sloppy Joes {Pressure Cooker}

June 21, 2021 by Missy Rakes Leave a Comment

Try these Instant Pot Sloppy Joes for a quick and delicious dinnertime treat that will please even the pickiest of eaters!

Instant Pot Sloppy Joes

We never ate sloppy joes growing up because my mom didn’t like them. The only thing that I knew about them was that they came out of a can, which did not sound appetizing to me.

Luckily one day I decided to give the homemade version a try, which had to be better, right?

I came up with a simple and easy 5-Ingredient Sloppy Joe Recipe which tastes great and is really quick to make, but sometimes you just want to add a little bit extra and that’s where this recipe comes in for Instant Pot Sloppy Joes.

I know you’re going to love the flavor of these sloppy joes that uses ground beef, diced onion and bell peppers plus tomato paste and Worcestershire sauce to give it a kick of tang and flavor. Enjoy the recipe friends!

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How to Make Instant Pot Sloppy Joes:

Set the Instant Pot to “saute”.

Add the ground beef, onions and bell peppers to the pot, cooking until the meat is no longer pink.

Drain excess grease off of the meat mixture and then return to the pot.

Add the beef broth and scrape the bottom to remove any cooked on bits. Press cancel to end the “saute” mode.

Next, add the garlic powder, soy sauce, Worcestershire sauce, and brown sugar to the ground beef and stir well.

Over the beef, dollop the ketchup, tomato paste, and Dijon mustard. Do not mix together.

Place the lid on the Instant Pot and set the valve to sealing. Program to “pressure cook” or “manual” for 5 minutes.

When the cooking cycle is complete, allow the electric pressure cooker to naturally release the pressure for 10 minutes before performing a quick release of the remaining pressure.

Carefully remove the lid. If there is too much sauce, press “cancel” and then “saute.”

Cook, stirring often, until the liquid has evaporated.

Serve over buns or baked potatoes. Enjoy!

Print Recipe

Instant Pot Sloppy Joes

Ground beef, onions and bell peppers cooked in tomato sauce with additional spices. Served over a bun.

Prep Time10 mins

Cook Time5 mins

Total Time15 mins

Course: Main Course

Cuisine: American

Keyword: Instant Pot Sloppy Joes

Servings:

Calories: 135kcal

Equipment

Instant Pot

Ingredients

2 pounds lean ground beef
1 small onion diced
1 green bell pepper seeded and diced
½ cup beef broth
1 teaspoon garlic powder
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
1 tablespoon brown sugar
¾ cup ketchup
1 tablespoon tomato paste
1 teaspoon Dijon mustard

Instructions

Set the Instant Pot to “saute”.
Add the ground beef, onions and bell peppers to the pot, cooking until the meat is no longer pink.
Drain excess grease off of the meat mixture and then return to the pot.
Add the beef broth and scrape the bottom to remove any cooked on bits. Press cancel to end the “saute” mode.
Next, add the garlic powder, soy sauce, Worcestershire sauce, and brown sugar to the ground beef and stir well.
Over the beef, dollop the ketchup, tomato paste, and dijon mustard. Do not mix together.
Place the lid on the Instant Pot and set the valve to sealing. Program to “pressure cook” or “manual” for 5 minutes.
When the cooking cycle is complete, allow the electric pressure cooker to naturally release the pressure for 10 minutes before performing a quick release of the remaining pressure.
Carefully remove the lid. If there is too much sauce, press “cancel” and then “saute.”
Cook, stirring often, until the liquid has evaporated.
Serve over buns or baked potatoes. Enjoy!

Notes

Nutrition facts are for ground beef mixture only.

Nutrition