Cooking bacon in the oven is an easy, mess-free way to make crispy bacon for a crowd.
Bring a taste of nostalgia to your kitchen with these classic Gingersnaps. Created by the Betty Crocker Kitchens, these cookies bake up crisp on the outside and are filled with cozy flavors of ginger, cinnamon, cloves, and molasses. While gingersnaps and soft molasses cookies are often confused because they share similar ingredients, their key difference is texture: gingersnaps have a crisp texture and satisfying “snap” when broken, while molasses cookies are soft and chewy. A dip in granulated sugar before baking gives them their signature crackly tops and extra crunch. Whether you’re baking a batch for Christmas cookie exchanges, pairing them with your morning coffee, or serving them alongside ice cream, these homemade Gingersnaps are a timeless treat you’ll want to make all year long.
Chocolate chip cookies are classic treats you reach for year-round—and these homemade chocolate chip cookies are our top-searched recipe! Made and enjoyed by thousands of people over the years.
This recipe was introduced on a 1939 Betty Crocker™ radio program. It later appeared in the first 1950 printing of the Betty Crocker Picture Cookbook. Betty has fine-tuned this chocolate chip cookies recipe to perfection. Back in the ‘50s, the recipe called for shortening, as it was less expensive than butter and could be stored longer. The recipe was switched to margarine (when margarine was the most popular option). Since then, we’ve learned that there is no substitute for real butter for the best flavor—period.
These cookies have been optimized for over 75 years into the best cookies you can sink your teeth into, and we think you’ll agree.
This sirloin steak recipe is served with very garlicky butter that makes this steak melt-in-your-mouth wonderful! I have never tasted any other steak that came even close to this recipe! Great combine with Baked Potato
This air fryer baked potato recipe makes tender, delicious baked potatoes with crispy, flavorful skin. Finish them with a dollop of sour cream, if you'd like. Delicious as a side with sirloin steak with garlic butter.
Corn on the cob is normally eaten while still warm, and is often seasoned with salt and butter.[1] Some diners use specialized skewers, thrust into the ends of the cob, to hold the ear while eating without touching the hot and sticky kernels.