Caramelized Onion Honey Butter

Is there anything be better than a crusty loaf of bread with butter? This caramelized onion honey butter takes it to the next level but couldn’t be easier. Spread on bread or sandwiches, in pasta dishes, with pierogi, on steaks, and so much more.


  • 3 medium onions, finely sliced
  • 2 Tablespoons olive oil
  • 2 1/2 sticks butter, separated and room temperature
  • 1 teaspoon salt
  • 1 Tablespoon honey


  1. Heat oil and 4 tablespoons of butter in a skillet and add onions and salt. Stir until nicely caramelized. Set aside and let cool.

2. Whip softened butter in a food processor or blender. Add honey and cooled caramelized onions and pulse until desired consistency. Enjoy!


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Quick & Easy French Bread


  • 2 cups warm water, 105-115°F
  • 1 Tablespoon active dry yeast
  • 1 Tablespoon granulated sugar
  • 5 cups all-purpose flour, more as needed
  • 2 ½ teaspoons table salt or fine sea salt
  • 1 teaspoon olive oil
  • Melted salted butter, optional


  1. In a small bowl, combine the warm water, yeast, and sugar. Let sit 5 minutes or until it begins to bubble and foam.
  2. In a stand mixer, fitted with a paddle attachment stir together 2 cups flour and salt. Stir in the yeast mixture on medium-low speed or by hand. Knead in 1/2 cup of the remaining flour in increments until the dough is smooth but not sticky.
  3. Drizzle and rub olive oil in bottom of a large bowl place the dough inside, turning to coat. Cover with a dish towel or plastic wrap and allow to rest in a warm place for 30-60 minutes.
  4. Turn the dough onto a well-floured surface and divide it in half. Set one half aside. Roll the other half into a large rectangle (about 15 inches). Starting from the long side, roll the dough into a cylinder. Tuck both ends in and pinch the seams closed. Round the edges and place onto a baking sheet. Repeat with the second dough ball. Make several diagonal cuts across the top of each loaf with a knife or bread lame. Cover loaves and let rise 30 to 60 minutes.
  5. Preheat the oven to 400°F. Bake 20 to 23 minutes, or until the tops are golden brown. When you knock on it, it should sound hollow. If browning too fast, lightly cover with foil and lower the temperature to 375°F.
  6. Brush the top with melted butter, if desired. Slice and serve while warm

Easy St Patrick’s Day Bundt Cake!

This recipe will be a big hit on St Patty’s and a fun way to get the kids involved in decorating! If you like a bakery style bundt cake, you’ll love this recipe!


  • 1-15.25 oz. Yellow Cake Mix
  • 1-3.4 oz. pkg Vanilla Instant Pudding
  • 1 1/4 c. Sour Cream
  • 4 Eggs
  • 1/2 c. Warm Milk
  • 1/3 c. Butter
  • 1 tsp. Vanilla


  • 1 container Cream Cheese frosting
  • Green food dye
  • St Patrick’s Day decorations

DIRECTIONS: Pre-heat oven to 325 Fahrenheit. Mix all ingredients together in a stand mixer, hand mixer or by hand until well mixed. Pour into well-greased bundt cake pan. Bake for 50-70 minutes until a toothpick inserted comes out slightly coated but not wet. Remove from oven and let stand in pan for 20 minutes. Invert onto plate or cake stand. Let cool before frosting. Enjoy!

Best Ever Butterscotch Oatmeal

oatmeal in bowl

This really is the best oatmeal recipe. Ever. Seriously. There isn’t any butterscotch, butter (or scotch, for that matter!) but you’d swear it is sinfully delicious because of how creamy, smooth, and rich butterscotch-ity it tastes.

This has been my go-to breakfast for about 6 weeks now because of how hearty, delicious, and QUICK it is to make. To save even more time, what I usually do is make a double batch for us at the start of the week and then store it in the fridge to heat up as needed. An extra splash of milk when reheating brings it right back to life and it is just pure heaven. I’ve also mixed things up by adding various toppings like dried fruit, sautéed apples, cinnamon, bananas, and chocolate chips. I hope you enjoy!

Best Ever Butterscotch Oatmeal
Serves 6



1. In a medium-sized pot over medium heat, whisk together the milk, egg, and brown sugar, stirring constantly to avoid the egg from curdling. Whisk for several minutes until the mixture is frothy.

whisking milk and egg

2. Add the oats and stir until thickened, a few minutes.

oatmeal in pot
3. Remove from heat and serve!
oatmeal in bowl

This recipe is adapted from an AllRecipes post.