Up Your Game...

 ONION-DILL HAMBURGER BUNS

This originally was supposed to be a braid, but I needed some hamburger buns for company - whatcha gonna do?  These turned out to be perfection, albeit slightly rustic...no matter, they really are delicious.

Make them as big or small as you want, these fluffy buns stand up to the toppings of that beautiful burger!  And, if you are a fan of onion...prepare for your house to smell like heaven!

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Print Recipe


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1 (1/4 ounce) pkg active dry yeast
1/4 cup warm water
2 tablespoons sugar
1 cup sour cream - ROOM TEMP
1 egg
2 tablespoons softened butter
1 1/2 teaspoons salt
1/3 cup finely diced onion
1 teaspoon dill weed (add more if you prefer)
2 1/2-3 cups all purpose flour (I used 1/2 c of that as whole wheat)

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In stand mixer (like a Kitchenaid with dough hook) or big bowl, dissolve the yeast and sugar in the warm water.  Give it a few minutes to see if it foams up, then add the sour cream, egg, butter, salt, and 1 cup of flour.  Mix for two minutes.  Add in the onion and dill weed until well mixed.  Mix in enough of the remaining flour to make a soft dough.  At this point you can turn it out on a floured board and hand knead for 6-8 minutes, or continue in the mixer (adding flour if it gets too sticky) for another 2-3 minutes.  Place in a greased bowl and cover with plastic wrap.  Allow to rise until doubled.

Punch down and form into either a braid/loaf or buns.  I got 10 fairly good sized buns out of this batch. Let rise until almost doubled.  Bake in a 350 degree oven for about 20-30 minutes or until golden brown.  I always run a stick of butter over them hot out of the oven - just because.

New Gadget - Old Favorite!

INSTANT POT MAC & CHEESE

Finally got an Instant Pot.  After much I-don't-need-one-itis I succumbed to the pressure (see what I did there??!!...anywaaaaaaay...) and did the deed.  It's nice and I do like it.  And for making pasta - it's fast and I LOVE that.

This recipe is a mix between this one, and because I adore a baked version, Paula Deen's with some of my extras added in.  What I love about this is that the chicken broth you cook the pasta in adds so much flavor that I didn't know was missing!  You don't "taste" it - as in "WOW this tastes like chicken broth" but it gives such a rounded, flavorful loveliness, I will always do it this way, from now on. 

Comfort food is always welcome...make it a little faster and you've got the best of both worlds. 

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16 ounces uncooked macaroni

4 cups (32oz container) chicken broth (OR vegetable broth)

4 tablespoons butter, in chunks

1/2 teaspoon garlic powder

1/8 teaspoon cayenne pepper

1/2  teaspoon salt

1/2 teaspoon black pepper

1/8 teaspoon freshly grated nutmeg

1  teaspoon sugar

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4 cups shredded cheddar cheese (or cheese combo)

2 cup milk or evaporated milk

1 cup sour cream

1 teaspoon sugar

1/2 teaspoon salt

3 eggs

More cheese to sprinkle, optional


Place macaroni, broth, butter, garlic powder, cayenne, salt, black pepper, nutmeg, and sugar in the Instant Pot.  Turn on high pressure for 5 minutes.  Release QUICKLY. Do not drain.

Immediately stir in cheese, milk, sour cream, salt, and eggs.  Spread in a greased long baking dish and bake at 350 degrees for about 1 hour or until bubbly.  Sprinkle extra cheese and bake until melted and golden.