Bacon Buns Recipe


For the dough:

  • ½ cup (1 stick) unsalted butter, plus more to butter bowl and pans, as needed
  • 1 cup milk
  • 5 tablespoons granulated sugar
  • 1 tablespoon active dry yeast
  • 1½ teaspoons kosher salt
  • 1 large egg plus 1 large yolk
  • 3 to 3½ cups all-purpose flour, as needed
  • 1 egg yolk (for basting)


  • 1 1/2 pounds slab bacon(uncooked)
  • 1 medium onion


To make the dough, melt the ½ cup butter in a small saucepan over medium-low heat. Add the milk and granulated sugar and heat just to lukewarm (about 100°F), stirring to dissolve the sugar. Pour the warm milk mixture into a bowl. Stir in the yeast. Allow the mixture to sit for 10 minutes. Stir in the salt. Beat the whole egg and yolk together and add to the yeast mixture. Stir in the flour I cup at a time until you have a sticky dough. Scrape the dough out onto a floured work surface and knead, about 5 minutes, adding a little more flour as necessary, until you have a nice smooth dough. Butter a large bowl. Place the dough in the prepared bowl and cover with plastic wrap. Put the bowl in a warm place and allow the dough to rise for 2 hours until tripled in volume. Dice bacon, onion into very small pieces; the more uniform the better. Cook in pan with 1/2 cup of water Season with a little black pepper. When the dough has risen, punch down and start forming buns. Take walnut size lump of dough and stretch to 3-inch diameter Put 1 1/2 teaspoons filling in center. Fold in half and seal edges like a turnover.Mix one egg yolk with 2 Tbsp water and brush the top of each roll with this mixture. Bake at 350ºF for 15 to 20 minutes until nicely browned.

Recipe source.

Grandma's One Pan Hamburger Helper


  • 1 lb. ground beef I used 96% lean
  • 2 cups water
  • 2 cups beef broth
  • 1 cup uncooked wholegrain or regular elbow macaroni
  • 2 tablespoons minced dried onion
  • ½ teaspoon minced dried garlic
  • 1 teaspoon chili powder
  • ½ cup tomato paste
  • Salt and pepper to taste
  • Optional toppings: grated cheese; parsley Directions

Brown ground beef in a skillet over medium-high heat until no longer pink. Drain off the fat, and add remaining ingredients to the skillet. Stir to combine, bring to a boil, and simmer uncovered for about 15 minutes (or until it reaches your desired thickness). Season with salt and pepper to taste; garnish with cheese and parsley, if desired. Recipe source.

Donut Maker Recipe


  • 2 eggs
  • 1 1/2 cups sugar
  • 1 cup milk
  • 5 tablespoons vegetable oil
  • 1/4 teaspoon vanilla
  • 2 cups all-purpose flour
  • 4 teaspoons double-acting baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon nutmeg


Beat eggs. Slowly add sugar. Stir in milk and mix thoroughly. Add oil and vanilla to mixture. Sift all dry ingredients together and blend into egg mixture. Beat slowly for 30 seconds or until batter is smooth.

If batter thickens, add 2 to 4 tablespoons of milk. Batter should always pour easily.

Bake approximately 2 1/2 to 3 1/2 min. Makes about 24 donuts. Recipe source.



  • 1 cup (2 sticks) unsalted butter
  • 2 1/4 cups sugar
  • 4 large eggs
  • 1 1/4 cups Double-Dutch Dark Cocoa or Dutch-process cocoa
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon espresso powder (I omitted)
  • 1 tablespoon vanilla extract
  • 1 1/2 cups All-Purpose Flour
  • 2 cups chocolate chips


1) Preheat the oven to 350°F. Lightly grease a 9″ x 13″ pan

2) In a medium-sized microwave-safe bowl, or in a saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Return the mixture to the heat (or microwave) briefly, just until it’s hot (about 110°F to 120°F), but not bubbling; it’ll become shiny looking as you stir it. Heating this mixture a second time will dissolve more of the sugar, which will yield a shiny top crust on your brownies.

3) While the sugar heats a second time, crack the 4 eggs into a bowl, and beat them with the cocoa, salt, baking powder, espresso powder, and vanilla till smooth.

4) Add the hot butter/sugar mixture, stirring until smooth.

5) Add the flour and chips, again stirring until smooth. Note: If you want the chips to remain intact in the baked brownies, rather than melting in, let the batter cool in the bowl for about 20 minutes before stirring in the chips.

6) Spoon the batter into a lightly greased 9″ x 13″ pan.

7) Bake the brownies for about 30 minutes, until a cake tester inserted into the center comes out clean, or with just a few moist crumbs clinging to it. The brownies should feel set on the edges, and the center should look very moist, but not uncooked. Remove them from the oven and cool on a rack before cutting and serving. Recipe source.

Little Grandmas Kugelis


  • 5 pounds Russet potatoes
  • 4 slices bacon, chopped
  • 1 medium onion, chopped
  • 1 stick of butter
  • 4 eggs
  • 1 cup of flour
  • 1 can carnation evaporated milk
  • 1 1/2 teaspoon salt
  • 1 dash of pepper


Preheat the oven to 350 degrees. Peel and Grate the potatoes to form a mush and stick in salted water to keep it from oxidizing. Cook bacon and onions,then add stick of butter and cook until it foams about 10 to 15 minutes. Add bacon and onion mixture to the grated potatoes and add the eggs evaporated milk and mix well. Stir in flour and salt and pepper.Put in 9 x 13 buttered pan and cook uncovered for 1 1/2 hours.