Quick & Easy Onion Rolls

So much for spring! I’m eager for daffodils and sunshine and a little bit of warmth, but today it is still freezing and were are again expecting a snow storm. It is the perfect day to make a big pot of soup, and today I am sharing with you a recipe that pairs well with a big bowl of yumminess. Check out these Quick & Easy Onion Rolls.

I love the flavor of onion rolls, but sometimes the ones you buy at the store are just too big — they are sandwich-sized. My rolls are made in a muffin tin (yes, really!) and one or two is the perfect serving. Don’t forget to slather on some good butter!

Quick & Easy Onion Rolls

2 1/2 c AP Flour
3 Tbsp. dry onion soup mix
1 pkg. active dry yeast
1 c. warm water
2 Tbsp sugar
2Tbsp olive oil
1 egg

In a large mixer bow combine 1 1/2 c flower, onion soup mix, and yeast. In a small mixing bowl combine water, sugar, and oil. Add water mixture to flour mixture; add egg. Beat with an electric mixer on low speed for 30 sec. constantly scraping down sides of bowl. Beat on high for 3 minu. Using a spoon, stir in remaining flour. Cover and let rise in a warm place until double (30 min)

Spoon batter into 12 greased muffin cups. Cover and let rise until nearly double (25 min). Bake in a 375 degree oven for 15-18 min. or until lightly browned. Remove rolls from pan. Cool on wire rack.


They are also delicious for breakfast with a cup of coffee! I hope you enjoy!


Recipe | Best London Broil Marinade

Best London Broil Marinade

It is no secret that I love steak. Like, seriously LOVE steak. Given the choice of anything on the menu at a restaurant, I would probably always go with some cut of beef. But let’s face it — steak isn’t always the cheapest option. I try to pick less expensive cuts when I am shopping for my family and one of my go-tos in London Broil.

Several times over this summer I was able to purchase it very inexpensively with a store coupon, so I stocked up when I could. Now I’ve heard quite a few people say they dislike London Broil because it can be tough. And that’s very true. But if you know a great marinade recipe and you know the right way to cut it, London Broil is one of the best things in the world!

Best London Broil Marinade
Just look at that deliciousness! We have made this London Broil for so many family events (and one Cub Scout BBQ) and it is always met with empty plates and people asking for seconds. It tastes fantastic at room temperature, so I will often grill it early in the day to save time.

Best London Broil Marinade
Today I’m sharing my secret recipe. This recipe originated with my mother-in-law’s friend Connie, and it’s gone through a few slight tweaks as it was passed on to her, and then Drew. (And now most of the time I make it.) It’s so simple, you will wonder how it can possibly be so amazing!

London Broil

Best London Broil Marinade

1/4 cup brown sugar
1/4 cup olive oil
1/4 cup soy sauce
1 tsp. Worstershire sauce
2-3 garlic cloves, diced  or 1-2 Tbsp. minced garlic in oil

Whisk together brown sugar, olive oil, soy sauce, and Worstershire sauce. Stir in garlic and add peppercorns. Place steak in a large Ziplock bag or container. Pour marinade over steak and let it marinade for at least a day. I’ve let it go two or three days. Grill to your liking (medium-well is my preference). Allow the London Broil to rest for at least 10 minutes before thinly slicing on the bias.

Oh, one more great thing to do with this recipe? Freeze the steak in the marinade. It saves time because as the meat thaws, the marinade flavors it. And let’s face it — we all need that simple meal in our freezer that doesn’t take a lot of effort. Just add baked potatoes and a salad or some microwaved veggies and you are good to go!

Best London Broil Marinade

Recipe | Bow Ties with Sausage and Broccoli Rabe

Bowtie Pasta with Sausage & Broccoli Rabe

Quite a number of years ago I had a separate recipe blog on my website. I eventually decided to just start posting the recipes here, and took the recipe blog offline. The other day I was going through those recipes I had posted and realized there were so many dishes I haven’t made in a while. This particular recipe had been in regular rotation when I was pregnant with Jacob (that goes to show how long it’s been!).

Bowtie Pasta with Sausage & Broccoli RabeI think it was my mother-in-law who first made this dish, and I got the recipe from her. Italian sausage and broccoli rabe happened to be on sale this week, so it made for a frugal dinner that everyone loved!

Bowtie Pasta with Sausage & Broccoli RabeAs summer starts to wind down into fall, simple, cozy recipes like this one are perfect. Easy enough for a weeknight, but great for entertaining, too. While my family prefers hot Italian sausage, you can certainly use a combination of hot and sweet or mild Italian sausage. 

Bowtie Pasta with Sausage and Broccoli Rabe

Bowtie Pasta with Sausage & Broccoli Rabe

1 lb bow tie pasta
1 (1-lb) bunch broccoli rabe, tough ends trimmed, cut into 2-inch pieces
1 lb. hot Italian sausage, casings removed
2 cloves minced garlic
1/2 Tbsp. crushed red pepper
2 Tbsp. olive oil
1/2 tsp. each salt and black pepper
Grated Parmesan or Romano cheese for garnish

In large pot of boiling, salted water, cook pasta according to pkg directions, adding broccoli rabe 3 min. before pasta is finished cooking. When pasta is firm but tender and broccoli rabe is tender, reserve 1/2 cup cooking water. Drain pasta and broccoli rabe and return to the pot.

While pasta and broccoli rabe are cooking, cook the sausage in large skillet over med-high heat, breaking up clumps with wooden spoon, until the sausage is browned. Add garlic and crushed red pepper; saute for another minute or until fragrant.

Add the sausage, the reserved 1/2 cup cooking water, the olive oil, salt and pepper to pasta-broccoli rabe mixture in pot. Toss to coat pasta evenly. Serve with grated cheese on the side.

Recipe | Speedy Hamburger Buns

Speedy Hamburger Rolls

Hamburgers are a quick, easy dinner. Honestly, they are my default “what’s for dinner” dinner because I always have ground beef or turkey in the freezer. But sometimes I don’t have one crucial element: the roll.

I live 13 minutes from the grocery store. (There is a tiny country store closeby, but it’s crazy expensive and keeps odd hours). When you factor in the time to drive to the store and back, the aggravation of navigating the aisles, the temptation of buying ice cream while you’re there, well… making them yourself isn’t such a bad idea. Especially when these buns take about 45 minutes from start to finish!

You can do this. You can bake bread. And it will be infinitely better than what you would probably throw in your grocery cart. Ready to give it a try? Here’s the recipe:

Speedy Hamburger Rolls
(make them in under an hour!)

Speedy Hamburger Rolls


  • 1 packet of quick-rise yeast (approx. 2.5 Tbsp)
  • 1 cup plus 2 tablespoons room temperature warm water 
  • 1/3 cup vegetable oil
  • 1/4 cup sugar
  • 1 large egg 
  • 1 teaspoon salt
  • 3 ish cups of  bread flour


In a large bowl, dissolve yeast in warm water. Add oil and sugar; let stand for 5 minutes. Add the egg, salt and enough flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 3-5 minutes. Do not let it rise.
Divide the dough into 12 pieces and shape each into a ball. Place each roll approx. 3 in. apart on greased baking sheets. Cover and let rest for 10 minutes. Bake at 425° for 10-12 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 10-12 rolls

My kids loved these rolls. In fact, they asked me to make them for their sandwiches once school starts up again. Honestly, they are very economical and so simple. How can I possibly say not?