These moist blueberry crumb muffins are perfect for breakfast, brunch, or snack time. Full of blueberries and topped with a brown sugar crumb topping, they’re a treat no matter when you eat them.

You don’t need any fancy equipment to make these muffins but I do enjoy making them in my Kitchenaid mixer. And having a good muffin pan helps too. I usually use paper cupcake liners but silicone baking cups work great too if you’re making them for your own family. 

INGREDIENTS NEEDED FOR BLUEBERRY CRUMB MUFFINS: 

• butter
• white sugar
• brown sugar
• sour cream or plain yogurt 
• eggs
• vanilla extract
• whole milk
• all
• purpose flour 
• baking powder
• baking soda
• salt
• ground cinnamon 
• blueberries, fresh or frozen 

HOW TO MAKE THESE MUFFINS:

• Preheat the oven and prepare the muffin pans.
• Make the crumb topping by combining everything in a bowl and mixing with a fork until it’s nice and crumbly.
• In the bowl of a mixer or in a bowl and using a hand mixer, cream together the sugars and butter. 
• Add the sour cream, eggs, vanilla extract, and milk. Mix till smooth. 
• Add the flour, baking powder, baking soda, salt, and cinnamon, and mix till combined. 
• Fold in the blueberries. 
• Scoop the dough into muffin cups in your pan. 
• Sprinkle the crumb topping evenly over the tops of all the muffins. 
• Bake at 425 for 5 minutes and then lower the heat to 350 degrees and finish baking, usually about 18 minutes more. 
• Cool and enjoy!
• Store in an airtight container. 

I got the inspiration for this recipe from Sally on her ultimate muffin post. Something I learned from her that has made a big difference in how my muffins turn out is baking them first at 425 degrees for 5 minutes and then turning the heat down to 350 for the rest of the baking time which is usually 18 minutes. It makes the tops rise beautifully. 

If you like muffins then I think you’ll like these too:

• Pumpkin Chocolate Chip Muffins  
• White Chocolate Raspberry Muffins

Enjoy!
~Rachel Ballinger ☕️💕

”A lot of living happens in the kitchen.”    ~Rachel

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Blueberry Crumb Muffins

These moist blueberry crumb muffins are perfect for breakfast, brunch, or snack time. Full of blueberries and topped with a brown sugar crumb topping, they’re a treat no matter when you eat them.

Course Breakfast, Dessert

Cuisine American

Keyword Blueberry, Breakfast, dessert, Muffin

Prep Time 15 minutes minutes

Cook Time 23 minutes minutes

Servings 18 Muffins

Equipment

• Muffin Pans
• Cupcake Liners

Ingredients

Crumb Topping:

• 1/3 cup brown sugar
• 1 tbsp white sugar
• 1/2 tsp ground cinnamon
• 4 tbsp butter melted
• 2/3 cup all-purpose flour

Muffin Batter:

• 1/2 cup 8 Tbsp, one stick butter, softened
• 1/2 cup cup white sugar
• 1/4 cup brown sugar
• 1/2 cup sour cream or plain yogurt
• 2 large eggs
• 1 1/2 tsp vanilla extract
• 1/4 cup whole milk
• 1 3/4 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1 1/2 cups blueberries fresh or frozen

Instructions

• Preheat oven to 425°F. Prepare 18 count muffin pan by spraying with nonstick spray or line with cupcake liners.
• Make the crumb topping: In a medium bowl, mix together the brown sugar, granulated sugar, cinnamon, flour, and melted butter. Use a fork and combine until crumbly. Set aside.
• Make the muffins: In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and brown sugar on high speed until smooth and creamy, about 3 minutes. Scrape down the sides and bottom of the bowl as needed. Add the sour cream, eggs, vanilla, and milk. Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined. Scrape down the sides and bottom of the bowl as needed.
• Add the flour, baking powder, baking soda, salt, and cinnamon and mix until just combined.
• Stir in the blueberries. The batter will be thick.
• Spoon the batter into the prepared muffin cups, filling them all the way to the top. Spoon the crumb topping on top and lightly press the crumbles so they stick to the batter.
• Bake the muffins for 5 minutes at 425°F and then, keeping the muffins in the oven, reduce the oven temperature to 350°F and bake for an additional 18 minutes or until a toothpick inserted in the center comes out clean.
• Allow muffins to cool completely and then enjoy!
• Store muffins in airtight container.

The post Blueberry Crumb Muffins appeared first on My Everyday Ordinary Life.

This classic King Ranch Chicken Casserole is creamy and cheesy and full of Tex-mex flavor. It has just enough spice to give it a little kick of flavor but not too spicy for the kids.

This recipe could very well be called the state casserole of Texas! It’s named after one of the oldest ranches in Texas and has classic Tex-mex flavor. It’s smooth and creamy with layers of chicken and cheese and a homemade mushroom gravy.

Ingredients Needed:

(scroll down for complete recipe with measurements and instructions)

• butter, I salted butter for everything 
• onion
• bell pepper
• mushrooms 
• all purpose flour
• chicken broth
• whole milk 
• salt
• black pepper
• garlic powder 
• chili powder
• diced tomatoes with green chilies, I use mild but you can use whichever level of spice you prefer
• cooked and shredded chicken
• corn tortillas
• shredded Monterrey Jack cheese  

How to Make King Ranch Chicken Casserole: 

• First you make the gravy by sautéing the onion, bell pepper, and mushrooms in the butter. Sprinkle the flour on top and brown and stir for just a minute or two. Add the broth, milk, and seasonings and whisk till smooth and thickened. 
• Add the diced tomatoes with green chilies and the chicken to the gravy and stir to combine.
• In a large casserole pan (I use a 4 quart pan) layer corn tortillas, the chicken mixture, and cheese. 
• Pour broth over everything and sprinkle the rest of the cheese on top.
• Bake in preheated oven for 30 minutes or until the cheese is melted and the filling is bubbling. 
• Serve and enjoy! 

The first time I ever had this casserole was at my friend Leah’s house many years ago when we were both young moms (and lived in Texas. She still does but I’m in Colorado now). It was soo good and I immediately asked her for the recipe. I have adapted it some to make the onions and bell peppers less crunchy to satisfy my kids and I also make the gravy instead of using canned cream soup. It’s a family favorite recipe that has long had a place in my recipe box. I hope y’all enjoy it! 

Happy Eating! 
~Rachel Ballinger ☕️💕

“A lot of living happens in the kitchen.”   ~Rachel 

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King Ranch Chicken Casserole

This classic King Ranch Chicken Casserole is creamy and cheesy and full of Tex-mex flavor. It has just enough spice to give it a little kick of flavor but not too spicy for the kids.

Course Main Course

Cuisine American, Texan

Keyword Casserole, cheese, Chicken, Main Course, Tex-Mex

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Servings 10 Servings

Ingredients

• 1/2 cup butter 8 tbsp, one stick
• 1 onion chopped
• 1 bell pepper chopped
• 1 cup mushrooms finely chopped
• 1/2 cup all purpose flour
• 4 cups chicken broth divided
• 1 cup whole milk
• 2 tsp salt
• 1 tsp black pepper
• 2 tsp garlic powder
• 1 tbsp chili powder
• 1 - 10.5 oz mild diced tomatoes with green chilies
• 4 cups cooked and shredded chicken
• 18 corn tortillas
• 3 cups shredded Monterrey Jack cheese

Instructions

• Melt the butter in a large pot. Add the onion, bell pepper, and mushrooms and sauté for about 5 minutes till onions are transparent.
• Add the flour and stir till absorbed.
• Add 2 cups chicken broth and the milk and whisk till smooth.
• Add the salt, pepper, garlic powder, and chili powder and simmer till thickened.
• Stir in the diced green tomatoes with green chilies and the chicken.
• Preheat oven to 350 degrees.
• Layer 6 tortillas in the bottom of a 4 quart casserole pan. Place half the chicken mixture on top of the tortillas, sprinkle with one cup of cheese, and then place another layer of 6 tortillas, layer the rest of the chicken, sprinkle on another cup of cheese, and top with the last 6 tortillas.
• Pour 2 cups chicken broth over the top.
• Sprinkle the last cup of cheese over everything.
• Bake in 350 degree oven for 30 minutes or until the cheese is melted and bubbly.

Notes

I usually cook a whole chicken for this recipe. That way I have the broth I need and I save any extra shredded chicken for another use.

The post King Ranch Chicken Casserole appeared first on My Everyday Ordinary Life.

Country coleslaw is a creamy side dish made with cabbage, carrots, and onion in a sweet and tangy buttermilk sauce. It’s the perfect accompaniment for fried chicken or bbq sandwiches.

I love the coleslaw at KFC and this recipe is really close to theirs and maybe even just a tad bit better. I love cabbage and this is a delicious way to eat it. 

Ingredients Needed: 

• mayonnaise 
• whole milk
• buttermilk
• lemon juice
• vinegar, white or apple cider both work
• salt 
• black pepper 
• cabbage
• carrot
• onion 

How to Make Country Coleslaw:

• In a bowl, whisk together the mayonnaise, sugar, milk, buttermilk, lemon juice, vinegar, salt and pepper.
• Chop the cabbage and onion and grate the carrot and add it all to the sauce and mix it well. 
• For the best flavor, cover and refrigerate for a couple hours before serving. 

This is a recipe that I make a lot especially in the summer when we grill out a lot. It goes with pretty much any grilled meal. Sometimes I’ll pull out my hand crank veggie grater to chop the veggies but it’s just as good all chopped and diced with a knife. 
Y’all enjoy!

~Rachel Ballinger ☕️💕

 

“A lot of living happens in the kitchen.”   ~Rachel 

 

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Country Coleslaw

Country coleslaw is a creamy side dish made with cabbage, carrots, and onion in a sweet and tangy buttermilk sauce. It’s the perfect accompaniment for fried chicken or bbq sandwiches.

Course Side Dish

Cuisine American

Keyword BBQ, Cabbage, Coleslaw, Salad, Side Dish

Total Time 20 minutes minutes

Servings 10 Servings

Ingredients

• 1/2 cup mayonnaise
• 1/3 cup white sugar
• 1/4 cup whole milk
• 1/4 cup buttermilk
• 2 1/2 tablespoons lemon juice
• 1 1/2 tablespoons vinegar white or apple cider work
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 1 head of cabbage chopped
• 1 carrot shredded
• 1/4 cup minced onion

Instructions

• Combine the mayonnaise, sugar, milk, buttermilk, lemon juice, vinegar, salt and pepper in a large bowl. Whisk until smooth.
• Add the cabbage, carrots, and onion and stir to combine.
• You can serve it right away but I highly recommend covering and refrigerating for at least two hours before serving. The rest time gives the ingredients time to marinate and increases the flavor.

Notes

You can substitute the cabbage and carrots for two 16 oz bags tricolor coleslaw mix if desired.

The post Country Coleslaw appeared first on My Everyday Ordinary Life.

These white chocolate raspberry muffins are moist and absolutely scrumptious. Full of melted chocolate and soft raspberries, they’re a treat that’s perfect for brunches and breakfast in bed. I also like them for school lunches or after school snacks. 

You don’t need any fancy equipment to make these muffins but I do enjoy making them in my Kitchenaid mixer. And having a good muffin pan helps too. I usually use paper cupcake liners but silicone baking cups work great too if you’re making them for your own family. 

Ingredients Needed for White Chocolate Raspberry Muffins: 

• butter
• white sugar
• brown sugar
• sour cream or plain yogurt 
• eggs
• vanilla extract
• whole milk
• all
• purpose flour 
• baking powder
• baking soda
• salt
• raspberries, fresh or frozen 
• white chocolate chips 

How To Make These Muffins:

• Preheat the oven and prepare the muffin pans.
• In the bowl of a mixer or in a bowl and using a hand mixer, cream together the sugars and butter. 
• Add the sour cream, eggs, vanilla extract, and milk. Mix till smooth. 
• Add the flour, baking powder, baking soda, and salt and mix till combined. 
• Fold in the raspberries and white chocolate. 
• Scoop the dough into muffin cups in your pan. 
• Bake at 425 for 5 minutes and then lower the heat to 350 degrees and finish baking, usually about 18 minutes more. 
• Cool and enjoy!
• Store in an airtight container. 

I got the inspiration for this recipe from Sally on her ultimate muffin post. Something I learned from her that has made a big difference in how my muffins turn out is baking them first at 425 degrees for 5 minutes and then turning the heat down to 350 for the rest of the baking time which is usually 18 minutes. It makes the tops rise beautifully. 

I hope you enjoy these muffins! Happy Baking!

~Rachel Ballinger ☕️💕

“A lot of living happens in the kitchen.”   ~Rachel 

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White Chocolate Raspberry Muffins

Moist and absolutely scrumptious, these white chocolate raspberry muffins taste like dessert for breakfast!

Course Breakfast, Dessert

Cuisine American

Keyword Breakfast, dessert, Muffin, Raspberry, White Chocolate

Prep Time 15 minutes minutes

Cook Time 23 minutes minutes

Total Time 38 minutes minutes

Servings 18 Muffins

Author Rachel Ballinger

Equipment

• Muffin Pans
• Cupcake Liners

Ingredients

• 1/2 cup 8 Tbsp, one stick butter, softened
• 1/2 cup cup white sugar
• 1/4 cup brown sugar
• 1/2 cup sour cream or plain yogurt
• 2 large eggs
• 1 1/2 tsp vanilla extract
• 1/4 cup whole milk
• 1 3/4 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup raspberries fresh or frozen
• 3/4 white chocolate chips
• Coarse sugar for sprinkling on tops

Instructions

• Preheat oven to 425°F. Prepare 18 count muffin pan by spraying with nonstick spray or line with cupcake liners.
• In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and brown sugar on high speed until smooth and creamy, about 3 minutes. Scrape down the sides and bottom of the bowl as needed. Add the sour cream, eggs, vanilla, and milk. Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined. Scrape down the sides and bottom of the bowl as needed.
• Add the flour, baking powder, baking soda, and salt and mix until just combined.
• Stir in the raspberries and white chocolate chips. The batter will be thick.
• Spoon the batter into the prepared muffin cups, filling them all the way to the top. Sprinkle the tops with coarse sugar.
• Bake the muffins for 5 minutes at 425°F and then, keeping the muffins in the oven, reduce the oven temperature to 350°F and bake for an additional 18 minutes or until a toothpick inserted in the center comes out clean.
• Allow muffins to cool completely and then enjoy!
• Store muffins in airtight container.

The post White Chocolate Raspberry Muffins appeared first on My Everyday Ordinary Life.

These simple snickerdoodle cookies deliver that classic sugar cookie flavor with the unmistakable tangy flavor that makes these cookies so addicting. 

What makes a snickerdoodle different from your average sugar cookie is cream of tartar. It gives the cookies a tangy flavor and helps the tops crinkle perfectly. I add 2 teaspoons of cream of tartar but you can use less if you find it too tart for you. The tang is more of an after taste. 

Ingredients Needed for Snickerdoodle Cookies: 

(Keep scrolling down for complete recipe with measurements and directions.) 

• white sugar
• butter, I use salted butter for everything – you want the butter slightly soft but not too soft or the cookies will flatten too much 
• eggs
• vanilla extract 
• salt
• baking soda
• cream of tartar – the star of the recipe! 
• all purpose flour 

Simple Steps to Baking Snickerdoodle Cookies: 

• First cream together the sugar and butter.
• Add the eggs and vanilla and mix till creamy and whipped
• Add the rest of the ingredients and mix till combined. The dough will be thick. 
• Scoop the dough onto cookie sheets, roll them each in cinnamon sugar topping, and bake.
• Cool and enjoy!

It’s a simple dough but it packs a big flavor. You can mix it up and bake them right away, no refrigeration required. But if you want too to make them ahead and refrigerate the dough until you’re ready to bake, that does work and is perfectly fine. 

I store these cookies in an airtight container on the counter. They’re great for close to a week. If you need to keep them longer than that, then I recommend refrigerating them. 
Y’all enjoy! Who doesn’t love a snickerdoodle cookie?! 
~Rachel Ballinger ☕️💕

“A lot of living happens in the kitchen.”   ~Rachel

 

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Snickerdoodle Cookies

These simple snickerdoodles deliver that classic sugar cookie flavor with the unmistakeable tangy flavor that makes these cookies so addicting.

Course Dessert

Cuisine American

Keyword Cookie, dessert, Snickerdoodle

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 36 Cookies

Ingredients

Topping:

• 3 tablespoons sugar
• 1 tablespoon cinnamon

Cookie Dough:

• 1 1/2 cups white sugar
• 1 cup salted butter softened
• 2 eggs
• 2 tsp vanilla extract
• 1/2 tsp salt
• 1 tsp baking soda
• 1 1/2 tsp cream of tartar
• 2 3/4 cups flour

Instructions

• Combine topping ingredients in a small bowl and set aside.
• Cream sugar and butter together. Beat in eggs cream and vanilla. Add remaining ingredients. Stir until combined.
• You can either bake right away or chill in the fridge for half an hour or more and then bake.
• Place 1” balls on a baking sheet. Sprinkle each cookie with cinnamon sugar topping.
• Bake at 350 degrees for about 10 minutes.

The post Snickerdoodle Cookies appeared first on My Everyday Ordinary Life.

Minestrone literally means “big soup” and historically is a big pot of chunky soup made with a multitude of whatever vegetables are in season along with beans and pasta or rice. Traditionally meat free but you can beef it up with Italian sausage or chicken.

I was inspired to make my version of this delicious soup by Joanna Gaines recipe in her second cookbook. Such a classic recipe that I can never get enough of. 

Soup is my favorite food group and this is a special one. I always like to serve it with a loaf of crusty bread like my Rustic Sourdough Bread or my No Knead Artisan Bread.
I hope y’all enjoy! 

~Rachel Ballinger ☕️💕

“A lot of living happens in the kitchen.”   ~Rachel

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Minestrone Soup

Minestrone Soup is a hearty Italian dish that means “big soup”. Full of vegetables, pasta, beans, and Italian sausage, it is hearty and delicious.

Course Main Course, Soup

Cuisine Italian

Keyword beans, Italian, Main Course, Pasta,, soup, Squash

Total Time 45 minutes minutes

Servings 12 Servings

Ingredients

• 1 lb Italian sausage optional
• 3 tbsp olive oil
• 3 tsp minced garlic
• 1 onion chopped
• 2 celery stalks diced
• 2 large carrots diced
• 1 zucchini diced
• 1 yellow squash diced
• 1 - 28 oz can diced tomatoes
• 2 quarts chicken broth
• 1 cup ditalini pasta or small shell pasta
• 1 tsp basil
• 1 tsp salt
• 1 tsp black pepper
• 1 - 15.5 oz can kidney beans drained and rinsed
• 1 - 15 oz can cannellini beans drained and rinsed
• 3 cups baby spinach
• Freshly grated Parmesan and fresh basil leaves for garnish if desired

Instructions

• In a large pot, brown the Italian sausage in the olive oil. Add the minced garlic and sauté for a couple minutes.
• Add the onion, celery, carrots, zucchini, and squash. Mix and sauté for about 10 minutes.
• Add the tomatoes, broth, pasta, basil, salt, and black pepper. Simmer till veggies and pasta are soft.
• Add the spinach and beans and simmer for a couple minutes to let the spinach wilt.
• Serve and garnish bowls with Parmesan cheese and fresh basil if desired. Delicious served with crusty sourdough bread.

The post Minestrone Soup appeared first on My Everyday Ordinary Life.

Juicy strawberries topped with a brown sugar oatmeal crumb make this fresh strawberry crumble an absolute delight! Top it with a scoop of vanilla ice cream or a splash of cold milk for a yummy treat. 

I make this in a 10” cast iron skillet but have also doubled the recipe and baked it in a 9”x13” pan. The thing to remember with baking in a cast iron skillet is that you need to remove any leftovers from the pan and store them in a different container. If left in the cast iron for more than a day, the bottom starts turning black. 

Ingredients Needed for Fresh Strawberry Crumble:

(scroll down for printable recipe with complete measurements and instructions) 

• strawberries, fresh is best, frozen works 
• white sugar
• vanilla extract
• all purpose flour 
• brown sugar
• butter, I use salted butter for everything 
• cinnamon 
• rolled oats, quick oats or old fashioned both work great 

How to Make the Crumble: 

(scroll down for printable recipe with complete measurements and instruction) 

• Preheat the oven 
• Chop the strawberries in your skillet and stir in the sugar, vanilla, and flour
• In a bowl, combine the sugars and butter till smooth. Add the cinnamon, flour, and oats and stir to combine.
• Spread crumb topping over strawberries.
• Bake in preheated oven until golden brown and filling is bubbly. 
• Serve with ice cream or milk and enjoy!

Fresh and delicious, and a great dessert to end any meal. Y’all enjoy!

~Rachel Ballinger ☕️🍓

”A lot of living happens in the kitchen.”   ~Rachel 

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Fresh Strawberry Crumble

Juicy strawberries topped with a brown sugar oatmeal crumb make this fresh strawberry crumble an absolute delight! Top it with a scoop of vanilla ice cream or a splash of cold milk for a yummy treat.

Course Dessert

Cuisine American

Keyword dessert, Oatmeal, Strawberry

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 8 Servings

Ingredients

Fruit Filling:

• 4 cups strawberries chopped or sliced (I used 2 lbs fresh strawberries)
• 1/3 cup white sugar
• 1 tsp vanilla extract
• 1 tbsp flour

Crumb Topping:

• 1/2 cup white sugar
• 1/2 cup brown sugar
• 1/2 cup butter softened or melted
• 1 tsp cinnamon
• 1/2 cup flour
• 1 1/2 cups rolled oats

Instructions

• Preheat oven to 350 degrees.
• In a 10” cast iron skillet stir together the chopped strawberries, sugar, vanilla, and flour.
• In a mixing bowl cream together the white sugar, brown sugar, and butter. Add the cinnamon and flour and stir till smooth. Stir in the rolled oats until nice and crumbly.
• Spread the crumb topping evenly over the top of the strawberries.
• Bake for 45 minutes until the topping is browned and the fruit is bubbling.

The post Fresh Strawberry Crumble appeared first on My Everyday Ordinary Life.

These homemade Runzas, also called Bierocks by a lot of people, are fluffy dinner rolls stuffed with a filling of savory cabbage, ground beef, and onions. Simple, hearty, and filling!

Runzas are famous in Nebraska and surrounding regions. They even have a restaurant called Runzas. We had friends in Nebraska who introduced them to us. But we also had family in Kansas who call them Bierocks. Same thing, different name. They’re just handy little hearty hot pockets! 

I make my own dinner roll dough but you can buy frozen dinner roll dough and use it for a quicker recipe. I’ve even used my bread dough sometimes. 
And my kids always like to fill a couple with pizza sauce, pepperonis, and cheese for a pizza hot pocket. You can stuff these with any filling you want.

True Nebraska runzas do not add any cheese to the filling but that is something you could add if wanted. The original runzas are so simple and basic. Just cabbage, ground, beef, and onions with some seasonings.

Ingredients Needed for Homemade Runzas: 

• water, lukewarm with a temperature between 105-110, warm enough to activate the yeast and not too hot to kill it
• sugar
• salt
• yeast, I use instant dry yeast 
• butter, I use salted butter for everything 
• bread flour
• ground beef
• onion
• cabbage, I usually double this recipe for our family which is nice because then I use the whole head of cabbage
• pepper
• garlic powder
• egg, for the egg wash

How to Make Runzas:

• Make the dinner roll dough and let it rise.
• While the dough is rising, make the runza filling.
• Punch down the dough and divide it into equal pieces and shape each piece into a smooth ball
• Roll out each dinner roll and spoon some filling on it.
• Bring the dough up over the filling and pinch it shut 
• Place on a baking sheet and brush with the egg wash.
• Bake for 25 minutes in 375 degree oven until lightly browned and golden
• Enjoy!

I always make a double batch of this recipe for our family. It uses the whole head of cabbage and there’s some leftovers for lunches the next day. These also freeze well but we usually don’t have enough to freeze! 
I use my cast iron skillet to make the filling. Cast iron is my favorite and I can’t get enough of it! It lasts forever and works so well for so many things. When I double the recipe I use my 13” skillet but when I make a single batch, a 10” skillet works just fine. 

If you are looking for more hearty family dinners check out these other recipes of mine:

• Cheesy Chicken Spaghetti 
• Lasagna Soup 
• Swedish Meatballs 
• Creamy Bacon Potato Soup 

Enjoy the runzas! It’s a great recipe to make with the kids. They love helping roll out the dough, spoon the filling, pinch the dough shut, and brushing on the egg wash. 
~Rachel Ballinger ☕️💕

“A lot of living happens in the kitchen.   ~Rachel 

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Homemade Runzas also called Bierocks

Runzas are fluffy dinner rolls that are stuffed with a savory filling of cabbage, ground beef, and onion. Kind’ve like a German hot pocket.

Course Main Course

Cuisine German

Keyword Bread, Cabbage, Ground Beef, Main Course

Prep Time 1 hour hour 35 minutes minutes

Cook Time 25 minutes minutes

Total Time 2 hours hours

Servings 12 Runzas

Ingredients

Dough:

• 2 cups lukewarm water
• 1 tbsp sugar
• 1 tsp salt
• 1 tbsp instant dry yeast
• 2 tbsp butter melted
• 4-5 cups bread flour

Filling:

• 1 lb ground beef
• 1 onion chopped
• 1/2 head of cabbage
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1 egg plus 1 tbsp water for egg wash

Instructions

To Make the Dough:

• In the bowl of a mixer, put the water, sugar, salt, and sprinkle the yeast on top. Add the melted butter and gradually add the flour as you mix and knead the dough. Add flour gradually until you have a nice smooth dough. Knead for about 5 minutes.
• Turn the dough over and cover with plastic wrap. Let rise until doubled in size, about an hour.
• Punch down dough and divide into 12 equal pieces with a dough cutter. Shape each piece into a smooth roll by pinching the dough together and then rolling it in the palm of your hand.

To Make the Filling:

• While the dough is rising, go ahead and prepare the filling.
• In a large cast iron skillet, brown the ground beef and season it with salt, pepper, and garlic powder. Add the onion and sauté until ground beef is cooked through, about ten minutes.
• Add the chopped cabbage and stir. Cook until the cabbage is tender.

To Assemble the Runzas:

• Roll out each ball of dough and spoon filling onto the center. Pick up each corner of the dough and pinch it together on top, bringing the rest of the dough together until it’s pinched shut. Flip over and place on baking sheet.
• In a small bowl, whisk together the egg and water with a fork and using a pastry brush, brush the tops of the runzas with it.
• Bake in 375 degree oven for 25 minutes or until the tops are golden brown.

The post Homemade Runzas also called Bierocks appeared first on My Everyday Ordinary Life.

These tangy dill pickle deviled eggs are a favorite in my house full of pickle lovers. All the great taste of traditional deviled eggs with an added lunch from the dill pickles and pickle juice. They make a great appetizer and are also substantial enough to be a side dish. 

These start with hard boiling eggs and I don’t know any fancy tricks to hard boiling eggs and making them easy to peel. I just cover them with water, bring it to a boil, boil for 10 minutes, remove from heat and drain off hot water and cover with cold water. Some people cover the cooked eggs with ice and let them sit. I do know that older eggs peel easier so if I know I’m going to make deviled eggs, I’ll set some eggs aside and let them sit for a week before using. Other than that my only advice is, peel carefully and hope for the best! 

Ingredients Needed for Tangy Dill Pickle Deviled Eggs: 

• eggs, at least a week old is best 
• mayo
• apple cider vinegar
• dry mustard
• sugar
• salt
• black pepper
• dill weed, fresh or dried 
• dill pickle juice 
• dill pickles, finely chopped 

How to Make Them:

• Hard boil the eggs. Peel them and cut in half. Put the yolk in a bowl and the whites on a plate. 
• Mash the egg yolks. Add the rest of the ingredients to the bowl with the egg yolks and stir to combine. 
• Fill the egg white halves with the yolk filling.
• I like to serve them on a bed of lettuce on a serving tray. 
• Garnish the tops with fresh dill and a sprinkle of paprika.
• Enjoy! Refrigerate leftovers. There probably won’t be any leftovers. Usually people are fighting over who gets the last ones! 

Of course, you can always make classic deviled eggs by leaving out the dill, pickle juice, and pickles. They are quite amazing like that too. 
Enjoy!

~Rachel Ballinger 🥚💕

“A lot of living happens in the kitchen.”   ~Rachel 

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Tangy Dill Pickle Deviled Eggs

This is a tangy twist on classic deviled eggs made especially for the lovers of dill pickles. Makes a great appetizer and also substantial enough to be a side dish.

Course Appetizer, Side Dish

Cuisine American

Keyword Appetizer, Dill, eggs, Side Dish

Servings 24 Eggs

Author Rachel Ballinger

Ingredients

• 1 dozen eggs
• 1/2 cup mayo
• 2 tsp apple cider vinegar
• 2 tsp mustard
• 2 tsp white sugar
• 1/2 tsp salt
• 1/8 tsp black pepper
• 1/2 tsp dried dill weed or 1 tsp fresh dill chopped, and a little extra for garnish
• 2 tbsp dill pickle juice
• 1/2 cup finely chopped dill pickles
• paprika for garnish

Instructions

• Hard boil the eggs. Peel and wash them and then cut in half. Place the egg yolks in a bowl and mash them with a fork.
• Add the rest of the ingredients and mix well.
• Using a fork, fill the egg white halves with the egg mixture.
• Place the filled eggs on a serving tray on top of lettuce and sprinkle the tops with paprika and chopped fresh dill.

The post Tangy Dill Pickle Deviled Eggs appeared first on My Everyday Ordinary Life.

Swedish meatballs are moist and flavorful and have a unique taste from adding nutmeg and allspice. If you’ve ever been to IKEA and had their delicious Swedish meatballs, this is very similar to those. I just need to figure out how to make lingonberry sauce! I serve these on mashed potatoes with a veggie on the side for a delicious meal. 

Traditionally Swedish meatballs are made with both beef and pork and that’s how I like to do it. Adding the breadcrumbs and milk to the meat gives it a texture that’s similar to Salisbury steak which I love. 

Ingredients Needed:

• ground beef
• ground pork 
• panko breadcrumbs 
• onion
• eggs
• whole milk
• allspice
• nutmeg
• garlic powder
• pepper
• salt
• olive oil
• butter
• flour
• beef broth
• heavy cream 
• Worcestershire sauce 
• Dijon Mustard 
• fresh parsley, dried can work too 

How to Make Swedish Meatballs: 

• Mix all the meatball ingredients together in a bowl. I use my hands because it’s just easier to combine it all. 
• Shape the meat mixture into 4o small meatballs, around 1” in size. 
• Heat up a large skillet, add about 1 tbsp of the olive oil and 1 tbsp of butter and then add the meatballs. Cook evenly on all sides. 
• Remove cooked meatballs and place on a pan. 
• In the same skillet, make the gravy.
• Return the meatballs back to the gravy.
• Simmer till heated through. 
• Serve and Enjoy! 

This is a great family friendly meal that the kids love. Here’s a couple other recipes that your family will also enjoy: 

• Cheesy Chicken Spaghetti
• Lasagna Soup
• Beefy Noodles 

Happy Eating! 
~Rachel Ballinger 💕

“A lot of living happens in the kitchen.” 

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Swedish Meatballs

Swedish meatballs are juicy and flavorful and always a hit. If you’ve ever been to Ikea and had their meatballs, these are very similar. A delicious meal when served over mashed potatoes with a veggie on the side.

Course Main Course

Cuisine Swedish

Keyword beef, Ground Beef, Main Course, Meatballs, Pork

Total Time 45 minutes minutes

Servings 12 Servings

Author Rachel Ballinger

Ingredients

Meatballs:

• 1 pound ground beef
• 1 pound ground pork
• 3/4 cup panko bread crumbs
• 1/2 cup onion finely chopped
• 2 eggs
• 1/2 cup milk
• 1/2 tsp ground allspice
• 1/2 tsp ground nutmeg
• 1 tsp garlic powder
• 1/2 tsp pepper
• 1 tsp salt
• Olive oil and butter for frying the meatballs

Gravy:

• 8 tbsp butter one stick
• 6 tbsp flour
• 4 cups beef broth
• 2 cups heavy cream
• 2 tbsp Worcestershire sauce
• 2 tsp Dijon mustard
• 2 tsp salt
• 1 tsp black pepper
• 2 tbsp chopped fresh parsley plus more for garnish

Instructions

• In a bowl, combine the ground beef, panko bread crumbs, ground allspice, ground nutmeg, onion, garlic powder, pepper, salt, eggs, and milk. Mix until thoroughly combined. I use my hands. 

• Shape the meat mixture into 40 small meatballs.
• In a large 13” skillet over medium-high heat, heat some olive oil and butter. Add the meatballs and cook for 7-8 minutes, turning continuously until brown on each side and cooked through. Transfer to a plate and cover with foil.

• To make the gravy, melt the butter in the skillet. Whisk in the flour and sauté until it turns brown, whisking continuously.
• Slowly stir in the beef broth and heavy cream. Add the Worcestershire sauce, Dijon mustard, salt, black pepper, and chopped fresh parsley and simmer until it starts to thicken. 

• Add the meatballs back to the skillet and simmer for a couple minutes.
• Serve over mashed potatoes or buttered egg noodles.

The post Swedish Meatballs appeared first on My Everyday Ordinary Life.