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Buffalo T-bone Steak is cut from the loin and balances tenderness and flavor. It is perfect for the grilling. Grain-Finished
One 8 to 10 oz. steak per pack (bone-in). Order by the pound.
https://elkusa.com/product/whole-buffalo-bundle/
Simple store bought and home made breakfast 🥞 and Turkey 🦃 🥓
They are big, meaty, and beautifully tender when fresh off the smoker.
Say ‘BBQ ribs and you’d be forgiven for thinking of pork, but beef ribs deserve as much of a place at the table as their pig counterparts do. Particularly when it comes to barbecue smoking. They are rich in marbling and connective tissue.
These pecan pie bars are ooey-gooey, rich in flavor and easy to make. If you ae looking for classic pecan pie recipe, this easy recipe is for you. Baked buttery crust, nutty filling and lots of pecans.
Ingredients
- 2 ½ cupsFlour (all-purpose)
- 1 cupButter (salted, cubed and browned)
- 1 cupSugar (granulated)
- ½ teaspoon
- ½ cupButter (salted, melted)
- 1 ¼ cups
- 1 cup
- 4
- 1 tablespoon
- 1 teaspoon
Directions
1. Preheat oven to 350 degrees F, and generously spray a 9x13” baking dish with baking spray.
2. Prepare the crust dough. In a large bowl, combine the browned butter, granulated sugar, and salt. Whisk.
3. Slowly add the flour to the browned butter mixture, and ...
- he oven to 350 degrees and use baking spray to grease a 9×13-inch baking dish.
- Add the browned butter, granulated sugar, and salt into a large bowl and whisk to combine. Gradually add in the flour and combine until moist and crumbly.
- Press the dough into the prepared baking pan covering the base of the pan in an even layer. Place into the oven for 15 minutes at 350 degrees.
Quick Saturday Meal
Turkey 🥓
carrots 🥕
Broccoli 🥦
Califlower
And tons of 🧄
meat balls
INSANELY EASY YEAST ROLLS
If you loved my Butter Dip Biscuits (a.k.a. Butter Swim Biscuits), then you are going to love this yeast version! I was the first to introduce that biscuit recipe on this site over 13 years ago, and ever since, I knew that I needed a yeast roll version. But I still wanted it to be just as easy as the biscuits! So I created these Butter Swim Yeast Rolls (or Butter Dip Yeast Rolls – whatever you prefer to call them.) After a lot of testing, I finally got it right! With just a handful of ingredients and simple instructions, these, light, fluffy and buttery rolls will make an impressive addition to any dinner table.
A pile of yeast rolls.
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FREQUENTLY ASKED QUESTIONS:
What do I do if I don’t have a warm place to let dough rise?
Just preheat your oven to the lowest setting (usually 175F – 200F degrees) then turn it off. Pop the covered, oven-safe bowl onto the middle rack in your oven to allow it to rise.
What if I wanted use less butter?
You can use ¼ cup of butter in place of the ½ cup in the bottom of the baking dish if you wanted the rolls a little on the lighter side, this technique will still work.
What kind of milk should I use?
I use 2% or higher. You need some fat to bring some richness to the dough. But, if you need to use something else, you can, your rolls may not taste as good though. I haven’t tried milk substitutes so I really can’t speak for how those might work.
What if I don’t have a stand mixer?
No problem! This can all be done by hand very easily. Follow all the directions with mixing the ingredients in a bowl. And instead of using the stand mixer to knead the dough, you can do it by hand. Knead the dough until it is smooth and elastic (about 3 minutes.) Then just follow the rest of the directions for letting the dough rise and bake.
How to store leftovers?
These rolls are best when you first make them. However, you can keep them in an airtight container at room temperature for up to 2 days. Keep them longer by freezing them for up to 3 months.
A pastry brush rubbing on yeast rolls in a baking pan.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
salted butter
granulated sugar
milk
active dry yeast
egg yolk
all-purpose flour
vegetable oil
Salted butter, granulated sugar, milk, active dry yeast, egg yolk, all purpose flour, and vegetable oil.
HOW TO MAKE BUTTER SWIM YEAST ROLLS:
Place the thinly sliced butter and sugar into the body of a stand mixer with the hook attachment.
Bowl of a stand mixer butter slices and sugar.
Warm the milk in the microwave in 15-second intervals until it reaches 105-110°F. Pour half of the milk into the stand mixer. Stir for a few seconds to combine, the butter will not fully melt, but that’s okay.
Mixing bowl with butter, sugar, and warmed milk.
Add the yeast to the remaining warm milk, stir and let it sit for 5 minutes or until foamy. Pour into the mixer along with the egg yolk, and stir to combine.
Bowl with butter, sugar, warmed milk, yeast, and egg.
Add 1 & ¾ cups of the flour to the mixer. Turn the mixer on medium-low, and scrape the sides as needed until a dough starts to form.
A bowl of a stand mixer with sticky bread dough starting to form.
Turn the mixer onto medium-high speed, if the dough doesn’t start to clean the sides of the bowl, start adding more flour, about a teaspoon at a time, until the sides of the bowl are cleaned. Knead the dough for 3 minutes, if the dough is still sticking slightly to the very bottom of the bowl, that’s okay.
A bowl of a stand mixer with yeast bread roll dough.
In a large bowl, add the vegetable oil. Take the dough and turn it around in the bowl, so it gets coated in the oil. Cover with plastic wrap and place in a warm place until doubled, about 1 hour.
Dough that is rising in a glass bowl.
Punch down the dough to release the air bubbles.
A mixing bowl with punched down yeast roll dough.
Pour the melted butter into an 8×8 baking dish. Lay the dough into the baking dish (along with any oil left in with the dough) and gently spread it out to the sides and corners, if it won’t stretch all the way, that’s okay. Some of the butter will pool on top.
A glass dish with bread dough and melted butter.
Take a sharp knife and cut the dough into 9ths while in the pan.
A glass dish with bread dough cut into nine rolls.
Cover and place the dough in a warm place again and allow it to double. About 1 more hour.
A glass dish with bread roll dough that just doubled in size.
Preheat the oven to 350°F. Bake for 18-20 minutes until golden brown on top and when tapped on top they sound hollow. Immediately brush with more melted butter if desired and serve.
A baking dish with fresh, hot butter dip yeast rolls with a brush brushing more butter.
Serve and enjoy.
A serving spatula holding a yeast roll.
A little more butter never hurt…
A few yeast rolls in a pile with one half opened and a bite taken out.
CRAVING MORE BUTTER SWIM BISCUIT RECIPES?
FREQUENTLY ASKED QUESTIONS:
Can I use milk instead of buttermilk?
I’ve slightly modified this Betty Crocker recipe since I’ve started making these. I started using buttermilk instead of the original milk and I doubled the ingredients so that they come out thicker. So yes, you can use milk but make sure it is not skim milk.
Could I use almond or soy milk?
Honestly I am not sure. I only cook and bake with cow’s milk. But if you try it, please let me know how it turns out for you!
Why do you say ‘aluminum-free baking powder’?
This is totally optional. I think it can depend on the brand used as well. We use quite a bit of baking powder in these so if you are sensitive at all to specific tastes, I would recommend using an aluminum free baking powder if possible. The ingredient image below shows a brand that does have aluminum in it but Bob’s Red Mill and Rumford make aluminum free versions that I really like.
Can I make these biscuits thinner?
These are definitely big and fluffy which is how we like them. But you can cut the recipe in half for a thinner biscuit or spread the batter into a larger baking dish.
Can I use self-rising flour instead of all-purpose flour?
Yes, absolutely! Just do not add the baking powder and salt to the recipe as it is already included in self-rising flour.
What kind of baking dish should I use?
Either a glass or ceramic baking dish. Metal baking dishes can heat up the butter and cause it to burn as the biscuits are still baking.
Why do I need to spray with nonstick spray if using butter?
Technically you do not need to. I just like to make doubly sure that the biscuits will not be sticking anywhere in my baking dish.
Can I make my own buttermilk?
Buttermilk is a man ingredient in this and I prefer the real thick stuff. When you make your own buttermilk, you don’t get that exact same taste and texture. However, if you want to make your own: the ratio is typically one cup of milk mixed with one tablespoon of lemon juice or vinegar. Allow it to sit for about 5-10 minutes before using.
Can these be made into yeast rolls?
Absolutely! I have a Butter Dip (or Butter Swim) Yeast Roll recipe here.
great cake
I 💕💕💕💕💕💕 Brisket Sausage!
I 💕💕💕💕 fajita strip steak.
I know, too much 🍖 means too much cholesterol. But, the two combined protein of beef brisket sausage and fajita steak on a 🥗 bed of carrots 🥕, 🧅, cabbage 🥬, and cheddar cheese 🧀 is too hard to resist.
👇 Before the lime style ranch dressing 👇
These homemade fries have always been a staple in my home
This is a cozy meal.
Tyson has a new flavor wings called Crispy Rotisserie. I baked them in the oven and the texture and flavor were spot on!
The pasta 🍝 side was leftover from my cheesy spinach pasta dish from the previous night. Both complemented each other well.
Shrimp 🍤 sauteed in garlic 🧄 🧈 over a simple based salad 🥗 with a sprink of cheddar 🧀.
Creamy butter chicken with Naan!! My favorite Indian Dish!!
Ingredients You’ll Need
(Makes about 24 squares | Prep Time: 5 minutes | Cooling Time: 1 hour)
- 1 ½ cups granulated sugar
- ⅓ cup unsweetened cocoa powder
- ½ cup evaporated milk
- ½ cup unsalted butter
- 1 teaspoon vanilla extract
- 1 ½ cups powdered sugar
- ½ cup chopped pecans (or walnuts, optional)
How to Make Paula Deen’s 5-Minute Fudge (Step-by-Step)
1. Prepare Your Baking Dish
I start by lining an 8x8-inch baking dish with parchment paper or lightly greasing it with butter. This makes it easier to lift out and cut the fudge once it’s set.
2. Heat the Chocolate Mixture
In a medium saucepan over medium heat, I whisk together the granulated sugar, cocoa powder, and evaporated milk. Then, I add the butter and stir continuously until everything is melted and well combined.
3. Bring to a Boil
I let the mixture come to a gentle boil for about 2-3 minutes, stirring constantly. The goal is to dissolve the sugar and create a smooth, glossy fudge base. Be careful not to overcook, or the fudge may become too firm.
4. Stir in the Vanilla and Powdered Sugar
Once the mixture is smooth and well combined, I remove it from the heat and stir in the vanilla extract. Then, I gradually sift in the powdered sugar, stirring vigorously until the fudge becomes thick and creamy.
5. Add Nuts (Optional) and Pour Into the Dish
For a little crunch, I mix in the chopped pecans. Then, I quickly pour the fudge into my prepared dish, using a spatula to spread it evenly.
6. Let It Set & Slice
I let the fudge cool at room temperature for about an hour before cutting it into squares. If I’m in a hurry, I pop it in the fridge for 30 minutes to speed things up. Once firm, I slice it into bite-sized pieces and enjoy!
🧀 Cheesey
roasted red 🍠
Garlic 🧄
Butter 🧈
The base is 👇
This one is easy guys! This is a yellow box cake mix (15.25 oz size)
Add 4 eggs, 1/2 cup of vegetable oil, 3.4 oz box of instant vanilla pudding , vanilla extract, and substitute the water for pineapple juice (3/4 cup). Mix all ingredients and pour into a greased and floured cake pan or use Bakers Joy baking spray to coat your pan ( this is my favorite choice). Place cake in a preheated oven at 350 degrees for approximately 40 minutes depending on your oven and altitude.
After allowing cake to cool, prepare glaze by whisking together 1 cup of powdered sugar, 1 tablespoon of melted butter and 1/4 cup of pineapple juice. Drizzle onto cooled cake.
I used the juice off of a can of pineapple chunks and decorated the top of the cake with a few chunks to give an indication of the flavor profile. You will have fruit left over but you can freeze the remainder of the pineapple for a smoothie! 🧋
Enjoy with a cup of tea 🫖 or coffee ☕️!
- 🧀 Cheesey 🍤 Spinach Pasta
Is a great dish when you just wants to feel comfortable in front of the TV on a 🌧️ day.
To get my spinach to stick between rotinni pasta, just boil a few spinach bits as the pasta cooks.
