The Best Bread Machine White Bread

Bread Machine White Bread  |

I am a HUGE bread lover. As a matter of fact, I can’t think of one that I don’t like. I just wish my hips didn’t like it so much. HA! Growing up my mom made the most AMAZING homemade bread. It was seriously to die for but it was also very time consuming. As you have seen on the blog here, I am more of a quick and easy type of baker. I am in love with my bread machine. I don’t even have a newer fancy one. I think we got ours as a gift from my grandparents not long after we were married. I have thought about upgrading over the years, but this one has never let me down. The same goes for this recipe. I have never had it fail and I make it a lot. I mean A LOT! How much easier can you get than a Bread Machine White Bread recipe.

It has the BEST texture and it never ends up with those larger holes in it like you get from a lot of bread machine recipes. It is always perfect!!  We like it all times of the day, but especially in the mornings warmed up with a little butter.  If you have a bread machine, you HAVE to try this. Like NOW!

Bread Machine White Bread |

I baked this bread late last night and snapped this picture with my phone before I wrapped it up. Look at that soft crusty outside. Yum!!

Bread Machine White Bread

The Best Bread Machine White Bread
  • 1⅓ cups warm water, 110 degrees
  • ⅓ cup olive oil
  • 2 tsp salt
  • 4 cups bread flour (or 1.5 cups white wheat flour and 2.5 cups bread flour)
  • 2 Tbsp & 2 tsp white sugar
  • 2 Tbsp & 2 tsp dry milk
  • 3 tsp active dry yeast (not quick rise)
  1. Put water, oil and salt in your bread machine.
  2. Next add in the flour on top of the liquids.
  3. Pour sugar into a corner of the bread machine.
  4. Pour dry milk into another corner.
  5. Make a small hole in the center of your flour and pour in the yeast.
  6. Set your bread machine for a basic loaf and choose the crust setting you prefer.

Recipe adapted from here.

Salted Cafe Mocha Milkshake with Yoplait Cafe Mocha Greek Yogurt

Salted Cafe Mocha Milkshake |

Do you like coffee? I have to be honest and say that I never really liked coffee. I tried it several times. I kept adding more and more milk to it trying to like it. Never worked.Then a popular coffee chain came along and introduced me to frozen coffee drinks. Now I am a coffee fan but ONLY if it is cold. I have never been a fan of hot drinks in general.  My all time favorite cold coffee drink is the Salted Caramel Mocha Frappuccino. I could drink those every single day. However, that would get quite expensive.  Plus a little inconvenient to have to go and get it.

I created this Salted Cafe Mocha milkshake at home one day and it is really good. The best part is that it is super easy too!  I couldn’t resist sharing my recipe with you guys so you can try it too!  The cafe mocha yogurt gives it a really great flavor and smooth consistency.

The star of this show is the Yoplait Cafe Mocha Greek Yogurt.  Have you tried it yet? It is new but I bet your local grocery store has it. My son actually eats it plain before school in the mornings.

Salted Cafe Mocha Milkshake |

They have lots of great flavors that you can find here.  I am anxious to try several of them.

Salted Cafe Mocha Milkshake |

Ok, on to this delicious recipe!

Salted Cafe Mocha Milkshake
Serves: 1
  • 1 cup low fat vanilla ice cream (or more to desired thickness)
  • ½ cup milk
  • 1 container of Yoplait Cafe Mocha Greek Yogurt
  • 1 tsp. instant coffee
  • 1 Tbsp. chocolate syrup

  • Garnish With:
  • whipped cream
  • Sprinkle with turbinado sugar and coarse sea salt
  1. Add all of the ingredients into a blender. Then blend to your desired thickness.
  2. *If you want it thicker, add more ice cream. You can also add a tablespoon or two of flavored syrups, if desired.

You could turn this milkshake into a frappuccino by replacing the ice cream with ice cubes instead.  Blend until smooth. You can use a different flavored syrup in place of the chocolate as well. The possibilities are nearly endless.  I hope you emjoy this one. It’s a keeper!

Disclosure: This post is sponsored by Yoplait, however all opinions expressed and recipe are my own. 

Cheesy Chicken Taquitos

Cheesy Chicken Taquitos |

You know how you have those favorite family meals?  The ones where everyone in your family likes it so it becomes a regular in your home.  That is the case with these Cheesy Chicken Taquitos in our house. It can be really hard sometimes to find something that all five of us like, but there’s not one complaint when these are on the table.  They really are so good! I have to admit that I am a huge fan of mexican inspired food so I always love when I find a new recipe to add to our family cook book.

Cheesy Chicken Taquitos |

Is your mouth watering yet?  Mine sure is!

Cheesy Chicken Taquitos
  • 2 cups shredded cooked chicken
  • 4 oz. cream cheese
  • 1 can rotel, run through food processor
  • ½ tsp cumin
  • 1 tsp. chili powder
  • 1 tsp garlic powder
  • ¼ tsp salt
  • 1 Tbsp. green onion, chipped finely
  • 2 Tbsp. cilantro, chopped finely
  • 1 Tbsp lime juice
  • 1 cup Mexican shredded cheese
  • 8-10 small flour tortillas
  1. Preheat oven to 425°. Line a baking sheet with aluminum foil and spray with cooking spray.
  2. Soften the cream cheese for 15-20 seconds in the microwave.
  3. In a large mixing bowl, add cream cheese and rotel. Mix until they are blended well.
  4. Add cumin, shili powder, lime juice, and salt. Mix well.
  5. Add shredded chicken, mexican cheese, green onions, and cilantro. Stir until all is well combined.
  6. Add a line of chicken mixture about an inch from the edge of the tortilla. I use about 2 Tbsp or so of mixture per taquito. Repeat with each one and place on baking sheet making sure they aren't touching one another.
  7. Bake in the oven for 15-20 minutes or until they are lightly browned on the edges. Remove from the oven and serve.
  8. Enjoy!
* I used the medium size tortillas here and got about 7 from this recipe. We like to fill ours up. :) You can get close to 10 when you use the smaller tortillas and don't use as much filling in each one.

 *Recipe adapted from Our Best Bites.