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 

Print

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 

Print

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 

Print

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.” 

Print

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.

These carrot cake scones are moist and full of flavor. The beautiful orange color of the shredded carrots blended into the batter and drizzled with a cream cheese glaze make these a delectable treat perfect for breakfast, brunch, or afternoon tea.

The shredded carrots make the scones so nice and  moist but since they do add moisture to the dough they tend to become soggy after the first day so these are best eaten the day they are made. I’ve seen mentioned to store them in an airtight container with a slice of bread to keep them from getting soggy. I haven’t tried that tip but sounds worth trying.

Ingredients Needed to Make Carrot Cake Scones:

• all purpose flour 
• brown sugar 
• baking powder
• salt
• ground cinnamon 
• ground nutmeg
• ground ginger 
• butter, I use salted butter for everything 
• whole milk or heavy cream for extra goodness 
• vanilla extract
• shredded carrots, peel the carrots and shred them with a grater 
• golden raisins, totally optional but they add a nice color and flavor 
• cream cheese
• powdered sugar 

How to Bake the Scones:

• Combine the dry ingredients in your mixer and then add the butter and mix until the butter is tiny little pea sized chunks. This will take a minute but just be patient! Cutting your butter into small chunks before adding really helps speed up this process. If you don’t get the butter really small, then there will be big pockets of butter in your scones and will create holes in your baked scones that don’t look very pretty.
• Mix in the rest of the ingredients just till combine. Some people swear that you have to mix scone dough by hand or you will have tough scones. I have found that I can mix them up in the mixer as long as I don’t overwork the dough. Just mix together and then dump in on the counter and work into a rectangle. Cut the dough in half and shape each piece into a ball.
• Flatten each ball with your hands to about 1” thickness. Cut the circle into 8 pieces with a dough cutter. A knife or pizza cutter works great too. 
• Transfer to a baking sheet and bake for 17 minutes until edges and bottom are golden brown. 
• Mix up the glaze and drizzle the scones. I put the glaze in a small ziploc bag and snip the corner off to make an icing bag that I can throw away when done with. 
• Enjoy! 

Scones are one of my favorite things to bake. They’re fast and easy and they always taste good! If you’re a fan of scones like me, try out some of my other scone recipes: 

• Chocolate Chip Orange Scones
• Apple Cinnamon Scones 
• Maple Bacon Chocolate Chip Scones
• White Chocolate Cranberry Scones 
• Chocolate Chip Scones 

Happy Baking! 
~Rachel Ballinger 💕☕️

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

Print

Carrot Cake Scones

These carrot cake scones are moist and full of flavor. The beautiful orange color of the shredded carrots blended into the batter and drizzled with a cream cheese glaze make these a delectable treat perfect for breakfast, brunch, or afternoon tea.

Course Dessert

Cuisine American

Keyword carrot, Cream Cheese, dessert, Scones

Prep Time 10 minutes minutes

Cook Time 17 minutes minutes

Total Time 27 minutes minutes

Servings 16 Scones

Author Rachel Ballinger

Ingredients

Scones:

• 2 cups all purpose flour
• 1/3 cup brown sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• 6 tbsp cold butter
• 3/4 cup whole milk or heavy cream
• 1 tsp vanilla extract
• 1 cup shredded carrots
• 1/2 cup golden raisins optional

Cream Cheese Glaze

• 1 tbsp cream cheese
• 1 tbsp butter
• 1-3 tbsp milk
• 1 cup powdered sugar

Instructions

• Preheat oven to 400 degrees.
• In your mixer combine flour, sugar, baking powder, salt, cinnamon, nutmeg, and ginger. Cut the cold butter into small pieces and add to the dry mixture. Mix together until the butter is broken into small little pieces. It will take time so just be patient and it will break down!
• Mix in the milk or cream, vanilla, and shredded carrots until moistened. Turn out the dough onto a floured surface and divide dough in half and by hand form both sections into circles. You want the dough about an inch thick. Then cut each circle into 8 pieces like a pie with a dough cutter.
• Place 2 inches apart on a cookie sheet. Bake for about 17 minutes or until golden brown. Cool slightly and drizzle with glaze.
• Cream Cheese Glaze:
• In a small bowl smash the cream cheese with a spoon and then add the butter and mix till smooth. Add the milk and powdered sugar and mix till smooth and the right consistency to drizzle. Add more milk if needed.

The post Carrot Cake Scones appeared first on My Everyday Ordinary Life.

It’s quite simple to throw this salad together and yet it’s very festive and pretty. I mix up all the dressing ingredients in a pint jar. Makes it easy. Just put the lid on and shake! You can serve the dressing on the side or tossed in with the salad. I usually toss in it when I’m serving a bunch of people and know it will be eaten soon but serve it on the side when I know it’ll be in the fridge and enjoyed over the next couple days. 

I toast the sliced almonds by heating up a cast iron pan over medium high heat. Once it’s hot, add the almonds and toast for a couple minutes keeping a watchful eye on them because they go from toasted to burnt really fast. If you smell them, they’re done. Remove them from the hot pan and let them cool before adding them to the salad. 

Ingredients needed to make this beautiful salad: 

• spinach, baby spinach is preferred but you can tear up large spinach jus as well 
• strawberries 
• cucumbers 
• red onion 
• slices almonds, toasted 
• lemon juice 
• olive oil
• honey
• Dijon mustard 
• salt
• minced garlic 
• poppyseeds 

How to Assemble this Spinach Strawberry Salad with Lemon Poppyseed Dressing: 

• In a bowl, toss together the spinach, strawberries, cucumbers, red onion, and almonds.
• In a pint jar, combine all the dressing ingredients, cover, and shake well to combine. 
• Serve and enjoy! Refrigerate leftovers. 

I hope you enjoy this beautiful salad! It’s especially perfect for spring and summer. 
~Rachel Ballinger 🥗🍓

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

Print

Strawberry Spinach Salad with Lemon Poppyseed Dressing

A crisp salad perfect for any occasion with the beautiful colors of green spinach and cucumbers, red strawberries and onions, a sprinkling of toasted almonds, and a zesty lemon poppyseed dressing.

Course Side Dish

Cuisine American

Keyword Salad, Side Dish, Spinach, Strawberry

Total Time 15 minutes minutes

Servings 8 Servings

Author Rachel Ballinger

Ingredients

Salad:

• 6 oz baby spinach
• 1 cup sliced strawberries
• 1 cup sliced cucumber
• 1/2 half red onion thinly sliced
• 1/4 cup sliced almonds toasted

Dressing:

• 1/2 cup lemon juice
• 1/2 cup olive oil
• 1/4 cup honey
• 1 tbsp Dijon mustard
• 1/2 tsp salt
• 1 tbsp minced garlic
• 1 tbsp poppyseeds

Instructions

• In a serving bowl, combine the spinach, strawberries, cucumbers, red onion, and toasted almonds. Toss together mix.
• Assemble the dressing by placing all ingredients in a pint jar, putting the lid on, and giving it a good shake to combine.
• Serve the salad with the dressing on the side.

The post Strawberry Spinach Salad with Lemon Poppyseed Dressing appeared first on My Everyday Ordinary Life.

These fluffy little bacon and cheese egg bites are perfect for busy mornings when you need something to grab and eat on the go. Full of protein and delicious bacon, everybody will enjoy them! 

My favorite things about these little egg muffins are: 

1. They’re healthy for the kids to eat but they taste good so they actually eat them. If you know you know. 
2. They’re easy to make ahead and refrigerate and then heat up when you need a quick breakfast.
3. Popping them out of the silicone cups is highly satisfying. I don’t have to grease the cups, they just are amazing! Here’s the link for the silicone baking cups I have.
4. They don’t take long to mix up and put in the oven. Quick and rewarding!

Ingredients you need to make these:

(scroll down for complete printable recipe with measurements)

• bacon, I cook my bacon in the air fryer for 8 minutes at 400 degrees
• shredded cheese, use whatever kind you have on hand. Cheddar works great, most of the time I use Monterrey jack because that’s what I buy in bulk 
• eggs
• whole milk
• salt
• black pepper
• garlic powder 

Here’s How You Make Bacon and Cheese Egg Bites:

• Place your silicone baking cups in a 12 cup muffin tin. If you don’t have any, you can just grease the pan really well.
• Distribute the chopped bacon evenly between the cups. 
• Distribute the cheese evenly between the cups.

• In a mixing bowl, whisk together the eggs, milk, salt, pepper, and garlic powder.
• Pour the egg mixture into the cups, distributing evenly between all 12 cups. 
• Bake in 350 degree oven until set in the middle, about 25 minutes 
• Pop the egg bites out of the muffin cups and enjoy! 
• Refrigerate any leftovers. 

You can get creative and add whatever you want in these egg bites. Instead of bacon, try sausage. Add onions, bell peppers, and mushrooms. Even asparagus or cabbage would taste good! A lot of people add cottage cheese to their egg bites and that is delicious and adds extra protein to them. I would replace the milk with cottage cheese if I decided to do that. 

I hope you and yours enjoy these little egg bites. You could call them egg muffins I guess! 
Here’s to healthy breakfasts that don’t take all day to make,

~Rachel Ballinger 🥚

Here Are Some More Easy Breakfast Recipes For You: 

• Sourdough Pancakes 
• Sourdough Crepes
• Cinnamon Apple Dutch Baby
• Bacon Asparagus Frittata 
• Homemade Yogurt 
• Peanut Butter Chocolate Granola 

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

Print

Bacon and Cheese Egg Bites

These delicious little egg bites are soft and fluffy and flavorful. Extra tasty with bacon and cheese and easy to make ahead and reheat on busy mornings for a healthy breakfast.

Course Breakfast

Cuisine American

Keyword Bacon, Breakfast, cheese, eggs

Servings 12 Egg Bites

Author Rachel Ballinger

Equipment

• 12 cup muffin tin
• Silicone baking cups

Ingredients

• 6 strips bacon cooked and chopped
• 1 cup shredded cheese
• 8 eggs
• 1/2 cup milk
• 3/4 tsp salt
• 1/2 tsp garlic powder
• 1/4 tsp black pepper

Instructions

• Preheat oven to 350 degrees.
• Place 12 silicone muffin liners in a cupcake pan.
• Place the chopped bacon in each cup, distributing evenly.
• Sprinkle the shredded cheese on top of the bacon, distributing evenly between the cups.
• In a bowl, whisk together the eggs, milk, salt, pepper, and garlic powder. Pour into the cups on top of the bacon and cheese, evenly distributing it between them.
• Bake in preheated oven for 25 minutes.
• Remove from silicone cups. They’ll pop right out! Serve right away or refrigerate leftovers.

The post Bacon and Cheese Egg Bites appeared first on My Everyday Ordinary Life.

Ingredients Needed to Make Oatmeal Apple Cookies: 

(scroll down for complete recipe with measurements) 

• brown sugar
• butter, I use salted butter for everything 
• eggs
• vanilla 
• salt
• baking powder
• baking soda 
• cinnamon
• flour
• rolled oats 
• apples – peeled, cored, and chopped – any kind will work except maybe not Granny Smith 

How to Make the Cookies:

• Cream the butter and sugar till light and fluffy 
• Add the eggs and vanilla and beat
• Add the dry ingredients and mix
• Add the chopped apples and mix just to combine
• Bake in 350 degrees preheated oven for about 14 minutes. You want the top of the cookie set and the edges brown.

Keep in mind that these cookies have apples which contain moisture so they will become a little soggy the next day. They are best enjoyed the day they’re made but you can store them in an airtight container for a couple days. Some suggest adding a slice of white bread to the container and it’s supposed to help the cookies not get soggy. 

This cookie is a great way to enjoy an apple treat and to add some creativity to your cookie lineup.

If you enjoy apple recipes, you might enjoy these too:

• Cinnamon Apple Dutch Baby 
• Apple Cinnamon Scones

Enjoy!

~Rachel Ballinger 

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

Print

Oatmeal Apple Cookies

These soft little cookies are full of apples, oats, and cinnamon. A delicious treat for any day.

Course Dessert

Cuisine American

Keyword Apple, Cookie, dessert, Oatmeal

Prep Time 16 minutes minutes

Cook Time 14 minutes minutes

Total Time 30 minutes minutes

Servings 30 Cookies

Author Rachel Ballinger

Ingredients

• 1 cup brown sugar
• 1/2 cup butter
• 2 eggs
• 1 tsp vanilla
• 1/2 tsp salt
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp cinnamon
• 2 cups all purpose flour
• 1 cup rolled oats
• 2 cups chopped apples peeled

Instructions

• In a bowl, beat the brown sugar and butter until nice and fluffy.
• Add the eggs and vanilla and mix.
• Add the salt, baking powder, baking soda, cinnamon, flour, and oats and mix.
• Add the chopped apples and mix until combined.
• Cover dough with plastic wrap and chill in the fridge for 30 minutes.
• Bake in 350 degree oven for 14 minutes or until cookies turn brown around the edges.

The post Oatmeal Apple Cookies appeared first on My Everyday Ordinary Life.

This recipe freezes well so go ahead and make a double batch. One for dinner and one for the freezer. 

Ingredients Needed to Make Cheesy Chicken Spaghetti: 

• a whole chicken 

• spaghetti noodles

• butter

• mushrooms, finely chopped

• onion, finely chopped

• all purpose flour

• chicken broth

• 2 cups

• whole milk

• salt

• black pepper

• garlic powder

• mild diced tomatoes with green chilies

• shredded cheddar cheese, divided

Let’s Make it:

• Cook the chicken, debone and shred 
• Cook the pasta in the chicken broth 
• Make the creamy mushroom and onion sauce
• Mix together the sauce, pasta, chicken, and cheese 
• Place in a casserole dish and top with more cheese 
• Bake till cheese is bubbly 
• Serve and enjoy!

This is one of those comfort food dishes that the whole family will fall in love with. I hope it helps you realize that you can make real food with real ingredients and it doesn’t have to take all day to do it.

If you enjoyed this dish then I think you would also enjoy my:

• Beefy Noodles 
• Lasagna Soup 
• Creamy Bacon Potato Soup 

Happy Cooking! 

~Rachel Ballinger 💕

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

Print

Cheesy Chicken Spaghetti

This creamy cheesy chicken spaghetti is made without velveeta or cream of mushroom soup. Cook up a simple white mushroom and onion sauce and use real shredded cheese for a delicious dinner the whole family loves.

Course Main Course

Cuisine American

Keyword cheese, Chicken, Main Course, Pasta,

Prep Time 1 hour hour 30 minutes minutes

Cook Time 20 minutes minutes

Total Time 1 hour hour 50 minutes minutes

Servings 10 Servings

Author Rachel Ballinger

Ingredients

• 1 whole chicken
• 1 lb spaghetti noodles
• 1/2 cup butter
• 1 cup mushrooms finely chopped
• 1 cup onion finely chopped
• 1/2 cup flour
• 2 cups chicken broth divided
• 2 cups whole milk
• 2 tsp salt
• 1 tsp black pepper
• 2 tsp garlic powder
• 1 can mild diced tomatoes with green chilies
• 3 cups shredded cheddar cheese divided

Instructions

• In a large pot, place the chicken, cover with water and season generously with salt, pepper and garlic powder. Bring to a boil and simmer until soft, about an hour. Debone chicken and shred, reserving 3 cups for the recipe. Refrigerate the rest for another use.
• In the same chicken broth, cook the spaghetti.
• In a large pot, melt the butter. Add the onions and mushrooms and sauté for about 5 minutes until onions are transparent. Sprinkle in the flour and stir until absorbed. Add one cup chicken broth and milk and whisk till smooth. Season with the salt, pepper, and garlic powder. Let it simmer till thickened.
• Add the diced tomatoes and green chilies.
• Stir in 2 cups shredded cheese and stir till smooth and melted.
• Add the cooked spaghetti noodles, shredded chicken, and second cup of chicken broth to the sauce and stir.
• Taste and adjust seasonings as desired.
• Pour into a casserole pan and sprinkle the third cup of cheese on top.
• Bake uncovered in a 350 degree oven for 20 minutes until nice and bubbly.

The post Cheesy Chicken Spaghetti appeared first on My Everyday Ordinary Life.

These soft and fluffy Parmesan garlic knots are irresistible and addicting! A light yeast dough browned to perfection and smothered in a garlicky Parmesan butter makes them the perfect accompaniment to any meal.

Who can resist a fresh dinner roll twisted into a fun shape and coated with butter? Not me, that’s who! You don’t need any special equipment to make these. Just mix up the dough in a bowl and knead by hand or make it in a mixer. Punch down dough, shape it and bake it on a baking sheet. 

Ingredients needed:

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

• lukewarm water, between 100-105 degrees Fahrenheit, when the water is too hot it kills the yeast
• white sugar (or honey) 
• salt
• instant dry yeast (it doesn’t require blooming) Here’s a good one. I usually buy a 2 pack and pour one in a wide mouth quart jar that I keep in the fridge and put the other pack in the freezer until I need it
• olive oil
• bread flour 
• butter, I use salted butter for everything
• garlic powder
• dried parsley for a nice touch of color 
• parmesan cheese, (yes, the grated stuff in the bottle) 

The Five Easy Steps to Making Parmesan Garlic Knots: 

1. Mix up the dough and knead it.
2. Cover the dough with plastic wrap and let rise for an hour.
3. Punch down the dough, divide, and shape into knots. You can leave the ends out or tuck them underneath. 
4. Bake in preheated oven until tops are golden brown. 
5. Brush with Parmesan garlic butter.  
6. Eat them!!! I guess that’s six steps. 😄

If you show up to a potluck with a big bowl of these soft little dough knots, I can guarantee you’ll go home with an empty bowl. They go perfectly with my Lasagna Soup.

Having fun making the dough, punching it down, and making these delicious little Parmesan garlic knots. 
~Rachel Ballinger 💕🤗

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

Print

Parmesan Garlic Knots

These soft and fluffy Parmesan garlic knots are irresistible and addicting! A light yeast dough browned to perfection and smothered in a buttery Parmesan topping make them the perfect accompaniment to any meal.

Course Bread

Cuisine American

Keyword Bread, Dinner Rolls, Garlic, Parmesan, Side Dish

Prep Time 1 hour hour 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 20 Knots

Author Rachel Ballinger

Ingredients

Dough:

• 1 1/2 cups lukewarm water
• 1 tbsp sugar
• 1 tsp salt
• 1 tbsp yeast
• 2 tbsp olive oil
• 3 1/2 cups flour

Parmesan Garlic Butter:

• 4 tbsp butter
• 1 tsp garlic powder
• 1 tsp dried parsley
• 3 tbsp Parmesan cheese

Instructions

To Make the Dough:

• In a mixer with the dough attachment, add the water, sugar, salt, yeast, oil, and then slowly add the flour while mixing. Mix and knead on low to medium speed for about 5 minutes until dough is soft and smooth.
• Remove dough hook and cover dough with plastic wrap and allow to rise until doubled in size, about an hour.
• Place dough on floured surface and with your hands shape it into a rectangle. Cut the dough in half lengthwise with a dough cutter and then cut each strip into ten equal pieces.
• Roll each piece into a 6-8” log and tie into a knot. Place them on a baking sheet.
• Bake in 400 degree oven for 20 minutes or until golden brown. Remove from oven and immediately brush with the garlic butter.

To Make the Parmesan Garlic Butter:

• Melt the butter in a small bowl and add the garlic powder, parsley, and Parmesan. With a pastry brush, brush the butter over the hot knots.
• They are ready to be enjoyed!

The post Parmesan Garlic Knots appeared first on My Everyday Ordinary Life.