Homemade Buttermilk Whole Wheat Bread: Better Than Any Store Loaf

I’ve officially sworn off store-bought bread. The moment I realized loaves could sit on the counter for a month without a speck of mold, I knew they were more science experiment than food.

 

So this week, with some leftover ham calling my name, I pulled out the bread machine and made a batch of wholesome, hearty whole wheat bread. The result? Perfection. It turned my ham sandwiches into something special, enhanced a crisp cucumber salad, and made chicken salad sing. This bread toasts up beautifully with a golden crust and tender crumb, and it’s dangerously good with just a smear of peanut butter for those late-night cravings.

AMB Whole Wheat Bread (1.5 lb loaf)
 
1 c. buttermilk
3 T. butter
2 large eggs
¼ c. real maple syrup
3¼ c. whole wheat flour
¾ t. kosher salt
2 t. active dry yeast 

Microwave the buttermilk and butter together for 45 seconds until warm.

Pour the mixture into the bottom of your bread machine pan.

Add the eggs and maple syrup.

Top with the whole wheat flour, salt, and yeast (keep the yeast away from direct contact with the salt).

Select the 1.5 lb loaf setting and light crust color.

Hit start and enjoy the incredible aroma that fills your kitchen. Fresh, homemade bread really is worth it!

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Overcoming My "Million Dollar" Recipe Skepticism: This Cucumber Salad Won Me Over

 

 

There are some phrases that make me roll my eyes and want to bolt in the opposite direction.  Case in point: anything dubbed “red velvet” is an instant no-go—I'm out the door before you can say “cream cheese frosting.” And don't get me started on the endless parade of “million dollar” recipes flooding the internet. What is it with that over-the-top hype? It feels like every dip, casserole, or salad is suddenly worth a fortune.

But here's the thing: spring is teasing us with warmer days (we hit the upper 80s last week!), and my garden is waking up. My chives are already poking through the soil, sparking that familiar itch to plant and dream about the harvest ahead. Cucumbers are always my star performer—they're a breeze to grow, produce like crazy, and I can't get enough of them. Over the years, I've whipped up every cucumber concoction imaginable: pickles, tzatziki, gazpacho, you name it.

Then, against my better judgment, I caved and tried this so-called “Million Dollar Cucumber Salad.” The name screamed gimmick, but curiosity (and a bumper crop in mind) won out. And wow, was I wrong to doubt it—this salad is fresh, crunchy, and packed with flavor that screams summer. It will undoubtedly become my go-to for potlucks, quick lunches, or just snacking straight from the bowl. Trust me, if it converted a skeptic like me, it'll win you over too.    

Million Dollar Cucumber Salad

2 English cucumbers, sliced into ¼” rounds
½ t. garlic powder
½ t. dried dill
Salt and freshly ground black pepper to taste

Pinch of cayenne
2 green onions, chopped
1/3 c. chopped, cooked bacon
½ c. ranch salad dressing
½ c. shredded sharp Cheddar cheese

In a large bowl, toss the sliced cucumbers with garlic powder, dill, salt, and pepper until evenly coated. 

Add the chopped green onions, bacon bits, and ranch dressing. Give it a good mix to combine everything. 

Sprinkle in the shredded Cheddar cheese and toss one final time for that perfect cheesy finish. 
Serve it up immediately for maximum crunch and freshness—enjoy!

This salad is ridiculously simple, comes together in minutes, and disappears just as fast. Whether you're prepping for garden season or just craving something light and zesty, give it a whirl. Who knows? It might just become your new “million dollar” favorite.

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Tuscan Cream Chicken & Potatoes: The Easiest One-Pot Dinner You’ll Ever Make

 

This past week, my deck garden took center stage. Hauling bags of soil and planting everything left me utterly exhausted, so cooking was the last thing on my mind. I needed something quick, effortless, and completely crockpot-friendly. I dug out an old favorite from the 1970s called Angel Chicken and decided to make it one morning before heading outside. Problem: the chicken breasts were still rock-hard in the freezer. “What the heck,” I thought, and tossed them straight into the slow cooker. I mixed up the Italian dressing packet, butter, chive-and-onion cream cheese, and cream of mushroom soup, poured it over the frozen chicken, and walked away.

Hours later, the house was filled with the most incredible savory aroma. By dinnertime I was too tired to even cook rice or noodles, so I raided the freezer and fridge instead. In went a bag of my pre-blanched Cipolline onions, a handful of quartered button mushrooms, and six halved Ruby Gold potatoes. Everything went right on top of the simmering chicken for a true one-pot meal.

That first bite, curled up on the couch with Stanley by my side and baseball on TV, was pure bliss. The chicken was incredibly tender and perfectly seasoned, the potatoes melted like butter, and the onions and mushrooms were beautifully caramelized. I immediately renamed it Tuscan Cream Chicken & Potatoes.

This is the ultimate stress-free dinner for the busy days ahead. It’s comforting enough for everyday or family movie nights, yet special enough to serve when friends come over for an evening of baseball.

Set it and forget it—you’ll love every bite. 

Tuscan Cream Chicken & Potatoes

1½ lbs. boneless chicken breasts (about 3)

1 envelope Italian dressing mix

½ stick (4 T.) unsalted butter

1 (8-oz) carton cream cheese with chives and onions

1 10.5-oz. can cream of mushroom soup

6 peeled Melissa’s Cipolline onions (or 1 medium yellow onion, quartered)

6 large button mushrooms, quartered

6 Melissa's Ruby Gold Potatoes, scrubbed and halved

 Place chicken in the slow cooker. Combine the Italian dressing mix, butter, cream cheese, and mushroom soup; pour over the chicken. Cook on low for 7 hours. Add the onions, mushrooms, and potatoes. Continue cooking on low for an additional 45–60 minutes, until vegetables are tender. Serve directly from the pot and enjoy this effortless, flavor-packed meal!

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Old Girls Go Off the Rails by Maddie Please: Feel-Good Fiction at Its Best

 

If you’re craving a warm, uplifting read that feels like a sun-drenched escape with your favorite friends, Old Girls Go Off the Rails by Maddie Please is pure joy on a page.

 When Lizzie Stevens was eighteen, her best friends Harriet and Anna headed off on a dreamy interrailing adventure across Europe while she stayed behind, stuck in a sensible bank job and an ordinary life. Decades later, at sixty-four and freshly divorced from a painfully dull husband, Lizzie gets the chance to rewrite her story. Unexpectedly reunited with her old school friends, she declares: this time, she’s getting on the train.

What follows is a gloriously chaotic rail trip from Paris to Venice and then along the sparkling Croatian coast. The three women are older, wiser (well, mostly), and far less flexible than they were in their teens, but they’re determined to make up for lost time. Expect plenty of laughter, questionable decisions, sore feet, and the kind of heartfelt conversations that only happen when you’ve known someone for forty-plus years.

Of course, it’s not all smooth sailing. Old resentments bubble up, secrets come to light, and the friends don’t always see eye to eye. Yet through every argument and every stunning sunset, their deep affection for one another shines through. And then there’s the mysterious “Mr Grumpy” who keeps popping up wherever they go… Is he following them? You’ll have to read to find out!

Maddie Please has created three wonderfully real, flawed, and lovable heroines. Lizzie especially stole my heart — watching her finally step into the life she always wanted was genuinely uplifting. This book is funny, tender, life-affirming, and full of second chances. It’s the perfect reminder that it’s never too late to chase adventure, rekindle friendships, or even find a little holiday romance.

If you love feel-good stories about women rediscovering themselves later in life, pack your bags (and your sense of humor) and jump on this train. You won’t regret it.

 You can order a copy here.

Thanks to NetGalley, the author and publisher for providing me with an advanced digital copy in exchange for an honest review. 

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Boho Jungle Chic Tablescape

Some pieces just make you smile the second you see them. For me, it’s this pair of vintage Italian ceramic monkeys I inherited from my mom nearly fifty years after she brought them home. Glazed a creamy white with the sweetest little faces and curly tails, they’re stamped simply “Italy” on the bottom. They’ve lived on bookshelves as bookends, perched on mantels, and now as the centerpiece of my cozy little brunch table for two.

 

I wanted the whole setting to feel like a sun-drenched jungle brunch that somehow stayed elegant. Artificial palm leaves serve as oversized placemats, layered over a faux burlap tablecloth and a tone-on-tone boho woven runner with playful fringe. The beige cloth napkins from PurpleEssences add that soft, natural texture I love.

  

The black square dinner plates act as a dramatic base for the 9-inch Fitz and Floyd “Manhattan Garden” salad plates. Those salad plates are pure joy—raised dimensional leaves in shades of green on a creamy beige ground, finished with a delicate braided rim. They make every dish look like it belongs in a garden. 

 My beloved Juliska “Little Monkey” Petit Singe Whitewash mugs (retired pattern, now shockingly expensive on replacement sites) sit ready for coffee or tea. Each one has the cutest embossed baby monkey peeking out—talk about tableware that makes you grin! 

For glassware, I mixed Mikasa “Park Lane” crystal wine glasses with amber stemmed water glasses that pop beautifully against all the greens and whites. 

 

Cordless black table lamps on either side of the monkeys cast a soft, flattering glow, while the rustic Creative Co-Op Stoneware, Reactive Glaze Pitcher behind them holds a faux candle and faux grasses for that extra layer of romantic, flicker-free light.

 

The monkeys themselves sit front and center, one with his tail curled, the other looking sweetly curious, as if they’re waiting for my guest to arrive. Every time I walk past the table I catch myself smiling. That’s the magic of a tablescape done right—it turns an ordinary meal into something memorable and turns inherited treasures into new family stories. 

 

What vintage or sentimental piece do you love pulling out for your own table? I’d love to hear in the comments! 

 

By the way, if the monkeys look familiar it’s because I have used them in the past in this "A Night in the Tropics" Tablescape and in the Jungle Nights Tablescape. I think it’s important to get as much joy out of our beloved things as possible. 

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This post is linked to: Tablescape Thursday

Cold Veggie Pizza: A Recipe Full of Old-Fashioned Gatherings

 

I often find myself drifting back to those long-ago gatherings—the laughter echoing across the yard, the clink of glasses, the way the table groaned under all that incredible food. Most of those dear people are gone now, and while I try not to linger too long in the memories (it aches a little), I can’t help but smile when I think about the spring and summer afternoons we spent together on the patio.

We’d make a feast of simple, fresh things: homemade bread still warm from the oven, a giant bowl of fruit salad bursting with local peaches, berries, and melon, and always something cool and colorful like this veggie pizza. One afternoon stands out especially—a late lunch of chilled sangria, that crisp homemade bread, the fruit, and slices of this veggie-packed “pizza” we devoured in the sunshine.

I couldn’t track down our exact old recipe, but this version captures everything I remember: the buttery crescent crust, the creamy ranch-spiked spread, and a rainbow of crunchy raw veggies on top. The secret to its yumminess is the dill and garlic powder. Not every recipe has these two and they certainly should. It’s light, refreshing, and perfect for warm-weather get-togethers. Double the recipe for a bigger crowd and use a 15×10-inch pan (jelly roll size) for an impressive platter.

Garden Fresh Veggie Pizza

1 8-oz. pkg. refrigerated crescent rolls
½ c. sour cream
5 oz. cream cheese, softened 
⅛ c. Duke’s mayonnaise (about 2 T.)
1½ T. ranch seasoning mix
½ t. dried dill weed
¼ t. garlic salt
¼ t. onion powder
1½ c. chopped fresh broccoli
½ c. thinly sliced radishes
1 scallion, finely chopped
1 red bell pepper, chopped
1 carrot, grated
1 stalk celery, thinly sliced
¼ c. sliced black olives
½ c. shredded mild cheddar cheese

Preheat oven to 350°F. Spray an 8” x 10” pan with nonstick cooking spray. 

Unroll the crescent dough and press it evenly into the bottom of the pan to form a crust, sealing any perforations. Let it rest 5 minutes, then prick all over with a fork. 

Bake 10–12 minutes or until golden brown and fully cooked. Cool completely. 

In a medium bowl, mix the sour cream, softened cream cheese, mayonnaise, ranch seasoning, dill, garlic salt, and onion powder until smooth and creamy. 

Spread the mixture evenly over the cooled crust using an offset spatula. 

Scatter the chopped broccoli, radishes, scallion, bell pepper, grated carrot, celery, black olives, and shredded cheddar evenly over the top. 

Cover and refrigerate 1–2 hours to let the flavors meld and firm up. 

Cut into squares and serve chilled. 

This dish always felt a little fancy without being fussy—just fresh, crunchy, and full of that nostalgic patio-party vibe. If you’re hosting this spring or summer, give it a try. It might bring back some happy memories of your own.

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Toasted Mozzarella Stick Subs with Grilled Veggies: Knife-and-Fork Required

 

The late Mr. O-P was the undisputed sandwich king in our house. He could turn a few simple ingredients into something downright magical, and I swear his sandwiches always tasted better than anyone else’s. Since he’s been gone, I’ve had to learn to make my own. I’m getting better at it—both the making and the enjoying—but there’s still something special about a sandwich someone else puts together.

 

 That said, I may have just outdone even Mr. O-P with this one.

 

 I found the recipe for Toasted Mozzarella Stick Sub Sandwiches on thetipsyhousewife.org and immediately thought, “This is either going to be brilliant or completely ridiculous.” Turns out, it’s both—in the very best way. I already love grilled peppers and onions (especially piled on an Italian sausage sandwich), so this version had me at hello. Toss in mushrooms and you’ve basically created my personal vegetable heaven. I could happily eat these sautéed peppers, onions, and mushrooms as a main dish all by themselves.

 

 The finished sandwich is gloriously messy. There’s zero chance of picking it up with your hands, so grab a knife and fork and settle in. It’s loaded with three crispy baked mozzarella sticks, gooey melted cheese, and a mountain of caramelized veggies, all tucked into a toasted garlic-buttered roll with marinara sauce. It’s unique, ridiculously satisfying, and—bonus—kids go absolutely wild for it.

 

 I didn’t have sliced cheese the first time I made it, so I used shredded mozzarella instead. It melted beautifully and I’ve never looked back. This is now a regular in my house, and I have a feeling it’s about to become one in yours too.Toasted Mozzarella Stick Sub Sandwiches

6 frozen mozzarella sticks
1 c. marinara sauce (plus extra for serving)
4 slices mozzarella, provolone, or your favorite cheese
3 small-to-medium green bell peppers, sliced into larger pieces
1 medium yellow onion, sliced
1 pint white mushrooms, thinly sliced
3 T. olive oil, divided
2 t. garlic salt, divided
1 t. freshly ground black pepper
2 t. Italian seasoning
2 French rolls or sub rolls

Preheat oven to 375°F.

Slice the peppers (keep them a little chunky so they stay the star), onion, and mushrooms.

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the vegetables and sauté until they’re soft and beautifully golden. Don’t season them yet—salt early and they’ll steam instead of caramelize.

Once they’re tender and lightly browned, sprinkle with 1 teaspoon garlic salt, the black pepper, and Italian herbs. Give them a final toss and remove from heat.

While the veggies cook, bake the mozzarella sticks according to package directions until crispy and golden.

Slice the rolls, drizzle the cut sides lightly with the remaining olive oil, and sprinkle with the remaining garlic salt. Place on a baking sheet and toast in the oven until lightly golden, flipping halfway so both sides get a little crispy.

Spread marinara sauce generously on both cut sides of each roll. Top each with two slices of cheese. Return to the oven for a few minutes until the cheese is melted and bubbly.

Place three hot mozzarella sticks on each roll, pile high with the sautéed peppers, onions, and mushrooms, and add an extra drizzle of marinara if you’re feeling saucy.

Serve immediately while everything is hot, melty, and gloriously messy. 

Delish! 

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