sides

ingredients

• 12 ounces (1 package) sliced bacon

instructions

1. Heat the oven to 400°F.  Line a rimmed baking sheet with aluminum foil, making sure there is overhang on all 4 sides.

2. Arrange the bacon on the baking sheet in a single layer. The slices can be close together or touching, but don't let them overlap or they'll stick together during cooking.

3. Line the underside of a second baking sheet with aluminum foil.  Press this second sheet down onto the first containing the bacon.

4. Bake until the bacon is crispy and deep golden brown, about 30 minutes. Exact baking time will depend on the thickness of the bacon and how crispy you like it. The bacon fat will sputter and bubble as the bacon cooks, but shouldn't splatter the way it does on the stovetop.

5. Remove baking sheets from oven and transfer the bacon to a plate lined with paper towels to drain.

adapted from thekitchn.com

ingredients

• 1 cup yellow cornmeal

• 3⁄4 cup flour

• 1⁄3 cup sugar

• 1 tablespoon baking powder

• 1 teaspoon salt

• 2 eggs

• 3⁄4 cup milk

• 1⁄3 cup olive oil

instructions

1. In a large bowl, sift together the cornmeal, flour, sugar, baking powder, and salt.  In a small bowl, whisk together the eggs, milk, and oil.  Stir the wet mixture into the dry ingredients until just combined.

2. Set cupcake liners into a muffin pan; spoon ¼ cup batter into each liner.  Bake in a preheated oven at 350°F for 20 minutes (a toothpick should come out clean).  Allow to cool.  Serve with butter and/or honey.

adapted from Shelly Jaronsky

ingredients

• 2 cups flour

• 1 tablespoon baking powder

• 1⁄2 cup (1 stick) butter

• 1 cup milk

instructions

1. In a large bowl, whisk together flour and baking powder.  (Any herbs or spices can be added here.)

2. Cut cold butter into small pieces and cut into dry ingredients until the consistency of coarse meal.

3. Add milk and stir until just combined. The batter should have a thick, lumpy consistency. Do not over-mix.

4. Drop large mounds (about 1⁄4 cup each) onto a baking sheet.

5. Bake in a preheated oven at 450°F for 18 to 22 minutes until golden brown.

adapted from Kristin Hoffman at bakerbettie.com

ingredients

• 1 cup (240 g, 80%) warm water

• 1 tablespoon (12.5 g, 4%) sugar

• 1 teaspoon (3 g, 1%) yeast

• 2 tablespoons (27 g, 9%) olive oil

• 1 teaspoon (6 g, 2%) salt

• 2 1⁄2 cups (300 g, 100%) flour

• 2 tablespoons butter

• 1 garlic clove

• 1⁄8 teaspoon garlic powder

• 1⁄8 teaspoon salt

instructions

1. Add warm water, sugar, and yeast to the bowl of a stand mixer and stir gently. Rest for 5 to 10 minutes. The yeast should lightly foam on top.

2. Add olive oil, salt, and 1⁄2 cup flour while mixing on medium speed. Slowly add additional flour by 1⁄2 cups. Continue to mix until combined. The dough should pull away from the sides of the bowl but still be very slightly sticky to the touch.

3. Cover dough tightly. Allow to proof/rest until double in size, about an hour.

4. Divide the dough into 25 gram aliquots (about 24 pieces). Roll each piece into a ball and place it into a lightly greased 9 inch round or 8 inch square pan. 

5. In a small bowl, combine the butter, garlic clove, garlic power, and 1⁄8 teaspoon salt. Heat until the butter is melted. Pour the mixture evenly over the dough, then cover and let it rise for another 15 to 20 minutes.

6. Bake in a preheated oven at 375°F for 25 minutes until the crust is a golden brown.

7. Remove the bread from the oven and allow it to cool for 10 minutes in the pan. Serve warm, either straight from the pan or transferred to a serving plate.

ingredients

• 1 cup (240 g, 80%) warm water

• 1 tablespoon (12.5 g, 4%) sugar

• 1 teaspoon (3 g, 1%) active dry yeast

• 1 tablespoon (13.5 g, 4.5%) olive oil

• 1 teaspoon (6 g, 2%) salt

• 2 1⁄2 cups (300 g, 100%) flour

instructions

1. In a bowl, add the sugar and yeast to the warm water and let sit for 5 to 10 minutes until foamy.  Fold in the oil, salt, and flour.  Cover and let rise in a warm area for an hour or until doubled in size.

2. Separate dough into 4 equal pieces and form each piece into a ball. Place dough balls on a parchment-lined baking sheet. Cover and let rise for 30 minutes.

3. Bake in a preheated oven at 375°F for 20 minutes until the crust is a golden brown.

ingredients

• 1 cup (240 g, 80%) warm water

• 1 tablespoon (12.5 g, 4%) sugar

• 1 teaspoon (3 g, 1%) yeast

• 1 teaspoon (6 g, 2%) salt

• 2 1⁄2 cups (300 g, 100%) flour

instructions

1. In a mixing bowl, add the sugar and yeast to the warm water and let sit for 5 to 10 minutes until foamy.  Fold in the flour and salt until smooth.  Let rise in a warm area for an hour.

2. Punch dough down, then shape into a loaf.  Let rise on a baking tray lined with parchment paper for another 30 minutes.

3. Bake in a preheated oven at 375°F for 20 minutes until the crust is a golden brown.

ingredients

• 1 1⁄2 cups rice flour

• 1 1⁄2 teaspoons xanthan gum

• 1 1⁄2 teaspoons baking powder

• 1 1⁄2 teaspoons sugar

• 1⁄2 teaspoons salt

• 1 cup warm water

instructions

1. In a mixing bowl, stir together the flour, xanthan gum, baking powder, sugar, and salt.  Fold in water until smooth.

2. Spoon ¼ cup batter into each well of an 8 well cornbread pan.  Bake in a preheated oven at 425°F for 50 minutes.

ingredients

• 1 cup (240 g, 80%) warm water

• 1 tablespoon (12.5 g, 4%) sugar

• 1 teaspoon (3 g, 1%) yeast

• 2 tablespoons (27 g, 9%) olive oil

• 1 teaspoon (6 g, 2%) salt

• 2 1⁄2 cups (300 g, 100%) flour

• toppings:

  • garlic butter: brush with ¼ teaspoon garlic powder in 2 tablespoons melted butter

  • cheese: brush with ¼ teaspoon garlic powder in 2 tablespoons melted butter, then sprinkle with Parmesan cheese to taste

  • cinnamon sugar: brush with 2 tablespoons melted butter, then sprinkle with mixture of 1 tablespoon sugar and 1 teaspoon ground cinnamon

instructions

1. Add warm water, sugar, and yeast to the bowl of a stand mixer and stir gently. Rest for 5 to 10 minutes. The yeast should lightly foam on top.

2. Add olive oil, salt, and 1⁄2 cup flour while mixing on medium speed. Slowly add additional flour by 1⁄2 cups. Continue to mix until combined. The dough should pull away from the sides of the bowl but still be very slightly sticky to the touch.

3. Transfer dough to a large, greased bowl and cover tightly with plastic wrap. Allow to rest until double in size, about an hour.

4. Once risen, punch dough down and divide it into 12 equal parts. Roll each piece of dough into a 9 inch rope and transfer to a greased cookie sheet. Cover with plastic wrap and let rise again for 1 hour.

5. Bake breadsticks in a preheated oven at 425°F for 10-12 minutes. Remove from oven, brush tops with melted or garlic butter, and transfer to a wire cooling rack. (Cheese or cinnamon sugar toppings should be added before baking.)

6. Serve warm. Store in a airtight container or in the freezer.

adapted from Lauren Allen at tastesbetterfromscratch.com

ingredients

• 6-8 ears corn on the cob

• olive oil

• salt & pepper

• butter

instructions

1. Husk all of the ears of corn and lightly brush with olive oil. Season with salt & pepper.

2. Add 2⁄3 cup water to the bottom of the slow cooker. Add in corn and cover.

3. Cook for 3-4 hours on high. Once corn is bright yellow and hot, stir in butter to taste tossing all.

adapted from Holly Nilsson at spendwithpennies.com

ingredients

• 4 tablespoons (1⁄2 stick) butter

• 2 pounds corn kernels (thawed, multiple colors)

• 1 can Ro-Tel diced tomatoes (any variety)

• 1 teaspoon salt

• 1 teaspoon black pepper

• 1⁄8 teaspoon cayenne pepper (optional)

instructions

1. Add butter to a slow cooker set on high.  When melted, add thawed corn, drained can of tomatoes, and spices. Mix well.  Let simmer until heated through, stirring occasionally.

2. Can be served either by itself as a side dish or over rice and topped with grilled chicken as a main course.   Any leftovers can be stored in a refrigerator for reheating later.

adapted from Steamboat Entertains

ingredients

• 6 large potatoes

• vegetable oil

• salt

instructions

1. Scrub and rinse the potatoes. Coat potatoes lightly with oil and season with salt. Wrap coated potatoes in aluminum foil.

2. Place wrapped potatoes into a slow cooker. Heat on high for 4 or more hours.

3. Remove potatoes from slow cooker and let cool for a few minutes before unwrapping. Serve with toppings of choice (butter, cheese, bacon, broccoli, etc.)

ingredients

• 6 (7 to 8 oz) red potatoes or Yukon gold potatoes, scrubbed and rinsed clean

• 2 tablespoons olive oil

• 6 tablespoons butter, melted

• 1 tablespoon minced garlic

• 2 teaspoons minced fresh thyme

• kosher salt and ground black pepper (to taste)

• 3⁄4 cup finely shredded Parmesan cheese

• 2 tablespoons minced fresh parsley

instructions

1. Line a 13 by 9 inch baking sheet with aluminum foil (the foil should also run up the inside edges of the pan so the butter doesn't seep under, make sure there are no holes as well).

2. Place two wooden chopsticks, skewers or wooden spatulas along sides of one potato (this is just to help cut all the way through). Slice potato into thin slices about 1/6th-inch thick but do not cut through the bottom 1/3-inch of the potato so the slices all stay intact.

3. Repeat with remaining potatoes.

4. Transfer potatoes to foil lined baking sheet. Brush all over and between slices with olive oil (just brush quickly between slices it doesn't need to be perfect).

5. Bake in a preheated oven at 425°F for 50 to 55 minutes until fairly tender (potato slices should be falling open).

6. Near the end of that time mix together melted butter, garlic and thyme.

7. Once time is up remove potatoes from the oven and pour and brush the butter mixture over potatoes (basting between the slices as well. You can brush with butter that's now on bottom of baking sheet. Note that there will be some butter on bottom of sheet as they bake and this is fine).

8. Season with salt and pepper (again getting some between the slices). Sprinkle parmesan over potatoes and between slices.

9. Return to oven and continue to bake until centers of potatoes are fully tender, about 15 to 20 minutes longer.

10. Brush with butter from the baking sheet, sprinkle with parsley, serve warm.

adapted from cookingclassy.com

ingredients

• pretzel dough

  • 1 cup warm water

  • 1 teaspoon sugar

  • 2.25 teaspoons active dry yeast

  • 1 tablespoon butter

  • 1 teaspoon salt

  • 3 cups flour

• baking soda bath

  • 2 cups water

  • 2 tablespoons baking soda

• topping

  • 1 tablespoon coarse salt

  • 4 tablespoons butter

instructions

1. In a mixing bowl, add 1 teaspoon sugar and 2.25 teaspoons yeast to 1 cup warm water and let sit for 5 to 10 minutes until foamy.  Stir in 1 tablespoon butter and 1 teaspoon salt. Fold in 2 cups flour a half cup at a time while mixing.  Cover the bowl and let dough rest in a warm area for 15 minutes.

2. Boil 2 cups water with 2 tablespoons baking soda. Once the baking soda has dissolved, take off heat and pour into a shallow dish.

3. After the 15 minute rest, take dough out of the bowl and cut into 8 equal sections (like a pizza). Roll each triangle into a rope, about 20 inches long. Shape each rope into a traditional pretzel shape and place into the baking soda bath for 2 minutes.  Place damp pretzels onto a lightly greased baking sheet. Sprinkle pretzels with coarse salt while still wet.

4. Bake pretzels in a preheated oven at 475°F for 8-9 minutes until golden brown. Immediately from oven, brush pretzels with the 4 tablespoons melted butter.

5. Pretzels are best eaten while still warm, but will keep for two days in an airtight container at room temperature. Can reheat in a microwave.

adapted from Jessica at sprinklesomesugar.com

ingredients

• 3 cups cooked white rice

• 1⁄4 cup soy sauce

• 1⁄2 tablespoon toasted sesame oil

• 8 ounces (1⁄2 bag) frozen mixed vegetables

• garlic powder, onion powder, and salt to taste

instructions

1. Cook rice (triple rinse dry rice with water before cooking, washing away the extra sugars to make the rice "sticky").

2. Soak  vegetables in water and heat in the microwave until hot, stirring occasionally.

3. When the rice is finished cooking, carefully transfer to a large bowl. Stir in the soy sauce and sesame oil, then add the vegetables. While stirring the mixture in the large bowl, sprinkle on garlic, onion, and salt. May add extra soy sauce.

4. Serve warm. Also makes great leftovers.