Easy No Yeast Dinner Rolls

I feel like I'm cheating when I make these, but hubby likes them just fine and they're soooo easy. You can add a couple tablespoons of different herbs, or even sugar if you want sweet rolls. Quick, easy, and actually really yummy.
No Yeast Dinner Rolls

2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups water 

Mix dry ingredients, add water and mix. Grease 9 muffin cups, spoon batter in, and bake at 350 for 25 minutes. I can always make these with stuff I already have in the kitchen, and they're really good.

White Chicken Chili 

I don't use a slow cooker for this, just a regular, large pot over low heat. I use chicken thighs for this recipe because they have so much more flavor than the breasts. I also use more cumin than the recipe calls for, and a bit of extra garlic added when it's almost finished so that flavor is more pronounced. If you don't have a food processor, you can add a couple tablespoons of corn starch to thicken it up. It doesn't change the taste. I also made lima beans and added them to it last time I made this. 



2 (15 oz.) cans white beans, rinsed and drained
4 cups low-sodium chicken broth
1 tablespoon vegetable oil
2 whole bone-in chicken breasts (3 lb.)
Salt and pepper
2 onions, chopped
4 cloves garlic, chopped
2 (4 oz.) cans roasted green chilies, drained
1 tablespoon ground cumin 


  1. Place beans and broth in a slow cooker. Cover and cook on high until beans are tender, 2 hours.
  2. Warm oil in skillet over medium-high heat. Sprinkle chicken with salt and pepper. Place chicken skin side down in skillet; cook until brown, about 4 minutes. Turn and cook for 2 minutes more. Transfer to a plate; remove and discard skin. Drain all but 2 Tbsp. fat from skillet. Add onions and garlic; cook until softened, 5 minutes. Add onion mixture, chilies, 1 cup water and cumin to slow cooker. Stir; add chicken.
  3. Cook on low for 6 hours, stirring twice. Remove 1 cup beans plus 1/2 cup liquid from slow cooker. Puree in a blender; return to slow cooker. Remove chicken, shred it and return to slow cooker. Spoon into individual bowls and serve.

Beer Bread

When I'm out of yeast packets, but want to make a loaf of bread, this recipe does the trick just fine. It doesn't have a different taste at all. You can add a bit more sugar for a sweet bread.

3 cups self rising flour
3 teaspoons sugar
1 12oz can or bottle beer
1/2 cup butter, melted

  1. Preheat oven to 350. 
  2. Knead flour, sugar, and beer.
  3. Place in greased and floured loaf pan.
  4. Press a "dent" into the top of the loaf, and pour in butter.
  5. Bake at 350 for 50 minutes. 

Thick, Chewy Chocolate Chip Cookies

These are exactly what I want in a cookie. Sweet, but not way too sweet, and soft and chewy in the middle. The perfect chocolate chip cookies. I use salted butter and don't add salt. This recipe only makes 10-12, so you may want to double it.

2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
3/4 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
1 cup semisweet chocolate chips

Cream sugars and butter. Mix in the rest of the dry ingredients, besides the chocolate chips. Once it's all mixed well, add chocolate chips. Chill for at least an hour in the fridge. (I cheat and do 15 minutes in the freezer.) Grease a cookie sheet (or line with parchment paper). Scoop about 1/4 cup of dough, roll into a ball in your hands, and place on cookie sheet, about 3 inches apart. Bake at 325 for 15-20 minutes. (I've found 18 minutes to be the perfect time.) Let cool on cookie sheet for a few minutes, then move to cooling racks. Enjoy!

Bachelor Buttons

These quick, easy, and tasty little cookies are addictive. Just ask my husband. They're so small, it's easy to justify having two or three...or seven. You can make them with or without the chocolate on top. This recipe yeilds about 2 1/2 dozen, which seems like quite a lot. But, keep in mind that turn out about the size of a 50 cent piece.


3/4 cup of shortening
1 cup packed brown sugar
2 cups flour
1 tsp baking soda
1 pinch of salt (about 1/2 tsp)
1 egg
1 tsp vanilla
1 cup chocolate chips. 


Cream together the shortening and brown sugar. Add egg and vanilla and stir in. Add dry ingredients, and mix well. Line a baking sheet with parchment paper, or grease lightly. Roll dough into 1 inch balls, and place 2 inches apart on sheet. Bake 10-14 minutes at 375. If desired, melt chocolate chips in microwave or double boiler, stirring every 30 seconds until smooth. When cookies have cooled, dunk upside down into melted chocolate, or use the back of a spoon to spread on the cookies. Allow chocolate to firm up, and enjoy. (I cheat and pop the cookies into the fridge for a few minutes to get the chocolate to harden more quickly.)