Homemade Febreze with only 2 ingredients! It smells so good & will refresh your whole house. Use as fabric refresher, air freshener, or household cleaner!
I have used this simple little concoction for a few years now & as I was refilling my bottle, I decided to hop on here real quick & tell you about what I refer to as ‘My Homemade Febreze’.
Now, it doesn’t smell like Febreze or have any of the ingredients that Febreze has. So, if you’re expecting a copycat recipe – that’s not what this is. It smells great, with a really ‘clean’ smell to it. And I use it much like I’d use febreze fabric refresher or any other air freshener, except I also use this to wipe down my counters & such too. It makes the whole house smell really good.
These Country Style Baked Beans have a mix of different beans & are the perfect blend of sweet, savory, & salty. This is my favorite recipe for Baked Beans!
What’s a good summer barbecue without baked beans?
Today, I want to share with y’all my recipe for a pan of delicious baked beans. This is my favorite recipe!
Side note: if you don’t like bacon, you might as well turn back now.
Or, continue on & just don’t add the bacon… (oh, the horror!) or use less of it.
Me and bacon though… see, we have a very close & personal relationship with each other. I like my bacon like I like my cheese… a week’s allowance all at once. 😉
You still with me?
Good. Because if you love baked beans – you are gonna love this recipe. These beans are the perfect blend of sweet, savory, & spicy – and the bacon takes care of the salty while contributing a little bit of crunch factor. My, oh my. They are so good.
These Whiskey Glazed Ribs are the BEST ribs that I’ve ever had! Don’t just limit the sauce to these ribs – it’s good on anything you’d put barbecue sauce on. So delicious!
Several years ago, I posted my Whiskey Glazed baby back rib recipe that I had spent over a year working on. They are the most delicious ribs ever and you know that’s true if you’ve ever tried the recipe. I have made them countless times over the last several years & somehow – little by little, they’ve gotten even better.
I didn’t even know that was possible because they were already the best I’d ever had. What do you call it when you improve upon an already perfect recipe?
Everything about these ribs are perfect.
I’m going to show you how easy it is to make the best rack of ribs you’ve ever had in your home too.
This BLT Pasta Salad has all the BLT flavors that you love combined in one of the most delicious pasta salads ever. This needs to be on your table this Summer!
Fresh garden tomatoes are the absolute best thing about summer. Absolute best.
I grow a ton of tomatoes every summer because I love them so much. This summer, I’ve got 20 tomato plants growing. I grow Romas for canning (they are less juicy than other tomato varieties so they work great for making tomato sauce & paste) & Brandywine, Better Boy, Cherokee Purple, & Cherry tomatoes for eating fresh, mostly on BLT’s.
In the summer, I practically live off of BLTs y’all. I just adore them. The flavors are perfect. Sometimes I’ll put pimento cheese on my BLT & it’s absolute heaven. I started thinking how good a BLT pasta salad would be, so I went to Mr. Google to see if I could find a recipe. There were a few out there…. and I tried a few of them but they all seemed to be missing something. So, I played around with the flavors & came up with my own BLT Pasta Salad concoction & I have to say that it’s pretty darn delicious.
The key to getting this pasta salad just right is easy. Stir together all the ingredients – except the bacon & lettuce – and let it rest in the fridge overnight. Right before you are about to serve it, stir in the lettuce & bacon. This will keep them both from getting all soggy – ‘cus no one wants a BLT with a soggy LT.
This BLT Pasta Salad is addictive. And it’s also my lunch today. If you need me, I’ll be over there –>> eating the whole salad bowl full of this…
These Cheesy Sausage Stuffed Banana Peppers are not only delicious, but they are incredibly easy. 5 ingredients are all you need to make these & they are also freezer friendly. I just love these stuffed peppers so much!
My vegetable garden is in full bloom right now & we are beginning to get loaded down with all sorts of fresh veggie yumminess like tomatoes, cucumbers, peppers, squash, beans, etc. The one thing that I don’t have plenty of this year is zucchini and I can’t tell you how sad I am about it because I LOVE fresh zucchini. I bought zucchini from seed and planted it, but they grew – it was evident that they were yellow squash. A little bummed about that but what can ya do? My garden is super full right now so once some plants start dying off, I might try planting some more & see what happens.
One thing that I definitely have enough of is banana peppers. They always grow well, and this year is no different. I have a 5 gallon bucket’s worth in my kitchen as we speak waiting on me to do something with.
I do a lot of things with banana peppers, but one of my favorites is stuffing them with sausage & cheese and baking them until tender. I can eat them for breakfast, lunch, dinner or as a snack – they seem to fit each meal pretty well. And, they are SO good. They are one of those things that you can’t stop eating, even after you’re as full as a tick.
Yes, they are really that good. They are also incredibly easy.
(Low Carb) Mushroom Slice Pizza Bites – the mushroom crusted mini low carb pizza trend has just gotten even easier. Instead of cleaning out mushroom caps & using an entire mushroom per pizza bite, use sliced mushrooms & a mini muffin pan instead!
So, folks have been putting pizza toppings on little mushroom caps for ages. Low-Carb Pizza! And that ‘folks’ includes me too. In fact, it’s become one of my favorite low-carb hacks when I’m watching my carbs & I’m having a pizza snack attack.
I want to show you the way I’ve been doing my little low carb pizza snacks though. Instead of using a cleaned out mushroom caps as the base, I’ve dug out my mini muffin pan & began using sliced mushrooms instead. It’s easier, tastier, and cheaper… and I’ll tell you why.
Cheaper – simply because you aren’t using an entire mushroom for each individual pizza bite. Easier because you don’t have to clean out the inside of any mushroom caps. Buy the pre-sliced mushrooms at the grocery store and just pop them into mini muffin cups. Done, just like that. And yes, even tastier because the mushroom to pizza ratio is a little more proportionate to each other.
Just pop a sliced mushroom into each mini muffin cup opening, top with some pizza sauce, cheese, & whatever toppings you want.
I like the combo of pepperoni, fresh garlic, & black olive personally.
You can use sausage, onions, jalapeño, beef, etc – whatever! Make them all one flavor or make a variety of different kinds.
Copycat Longhorn Steakhouse Honey Oat Bread – I first posted this recipe back in 2011 & it spread like wildfire thru the internet dubbed as ‘copycat longhorns bread’. It deserved a replay!
It’s no secret that I love to bake bread… and of course, eat it.
I first posted the recipe for my Honey Oat Bread back in 2011. It quickly spread around the internet, dubbed as ‘copycat Longhorn Steakhouse bread’. I didn’t even realize it tasted like it… especially being that I rarely ever go there.
Since everyone kept saying how much it tasted like the bread served at Longhorn’s, I had to see for myself. So a while back, I dined at Longhorns solely because I wanted to try their bread and compare it to mine. I did order food, don’t worry. I didn’t go in there just for the free bread and say ‘See Ya!’ after I indulged haha.
The verdict? My Honey Oat Bread does taste like the bread served at Longhorns – just a little bit better if I do say so myself. (Toot toot! You hear that? That’s my own horn I just tooted).
So since it does in fact taste like their bread, I had to go back to the older post and officially add that into the description haha. I also had to repost it brand new because – hey, that was 7 years ago. We need a refresher!
I make this all the time. Like once a week. It’s our go-to bread (I mean, other than biscuits… nothing can replace biscuits though. Whole different level!)
Sometimes I switch it up a little by adding some buttermilk. It’s kinda crazy when you use buttermilk in how much it affects the taste & texture. It rises to twice the size and the flavor has a little more tang to it. You can tell in the picture below what that one substitution does in the appearance. I make it with water 70% of the time – water is obviously cheaper than buttermilk! But when I have extra buttermilk that needs to be used up or want a tangier & fluffier bread, I go with the buttermilk.