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Home » Recipes » Yeast Bread Recipes

Honey Cracked Wheat Bread

Published: Aug 6, 2024 · Updated: Mar 26, 2025 by Marye

High, light, slightly sweet loaves of cracked wheat bread are so good for sandwiches and toast! The mix of flours in the recipe ensures that the finished loaf won't be tough and crumbly.
Total time for the recipe to be finished.Total Time 4 hours hours 15 minutes minutes
Jump to Recipe
A loaf of cracked wheat bread on a cutting board.
A loaf of cracked wheat bread on a cutting board with a title text overlay for Pinterest.

Honey cracked wheat bread makes the best toast ever. It combines the chewy goodness of cracked wheat with the sweetness of honey in a soft sandwich bread. Best of all, this recipe is much easier to make than you might think!

This soft, fluffy wheat bread is perfect for sandwiches, toast, and even dinner rolls.

A loaf of buttermilk cracked wheat bread that has been sliced on a cutting board.
Table of Contents
  • ...hearty yet fluffy with a rich flavor!
  • 🗝️ Key takeaways
  • 🧾 Ingredients
  • 📖 Variations
  • How to knead bread by hand
  • 🍴 Equipment
  • 🥫 How to store leftovers
  • Marye's Tip
  • 💭 Things to know
  • 👩‍🍳 FAQs
  • 📚 Related recipes
  • 📞 The last word
  • 📖 Recipe
  • ✍🏻 A note from Marye...
  • 💬 Comments

Save this recipe by clicking on the ❤️ heart on the right-hand side of the screen or in the recipe card.

...hearty yet fluffy with a rich flavor!

5 star rating
5 star rating
5 star rating
5 star rating
5 star rating
I made this bread the other day and it's delicious! I halved the recipe since I only wanted to make one loaf. I needed a lot more bread flour than the recipe called for to get a workable dough. But it turned out hearty yet fluffy with a rich flavor! Great for toast and sandwiches. I highly recommend this bread recipe!
Valerie

🗝️ Key takeaways

  • Why You'll Love It: This bread is wholesome, nutty, and slightly sweet, making it perfect for any meal.
  • When to Serve: Ideal for breakfast toast, lunch sandwiches, or as a dinner side.
  • Techniques You'll Learn: How to knead bread by hand and tips to ensure your bread rises perfectly every time.

🧾 Ingredients

This is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.

Labeled ingredients for cracked wheat bread on a white background.

📖 Variations

  1. Sweeteners: Substitute brown sugar, white sugar, or maple syrup for honey.
  2. Add-ins: Knead in up to 2 cups of raisins for a sweet twist.
  3. Fats: Use any light vegetable oil if you don’t have butter.

How to knead bread by hand

Kneading bread by hand is a lost art—and great exercise! I've added a video in the recipe area to help with the visual aspect, but here are basic instructions on kneading bread.

  1. Transfer the mixed dough to a lightly floured surface and shape into a flattish ball.
  2. Gently press the dough down and push it away from you with the heel of your hand at the same time.
  3. Lift the edge of the dough that's farthest away and fold it back toward you.
  4. Repeat until the dough is smooth and elastic, adding a little flour as needed to keep it from sticking.
  5. Hand kneading takes about 20 minutes. When it's kneaded properly it will feel like your earlobe when pinched.

Learn how to knead bread by hand in this video!

🤫 Cook's secrets -

I got the ginger trick out of a handwritten recipe in an 1800s cookbook - it helps activate the yeast and you can't taste it. I'm willing to bet if you see that trick on another blog it started with my first bread post back in 2006. I could be wrong... but ...

🍴 Equipment

  1. bread pans
  2. measuring cups and spoons
  3. stand mixer with a dough hook
  4. large mixing bowl

🥫 How to store leftovers

Homemade bread can be stored at room temperature for a day or two but for longer than that you'll want to freeze it. I like to slice it, and freeze it with waxed paper between each slice.

Don't store it in the fridge - it will dry out.

Marye's Tip

Whole wheat breads are always more dense than white breads. You can use ALL whole wheat flour if you want but the result is much more dense than when the bread flour is added - and much harder to work with. If you're new to bread making save the whole wheat bread for when you have more experience.

💭 Things to know

Follow these tips to get the best whole wheat bread of your life!

  1. Adding gluten flour also helps it rise better and have a softer texture after it's baked.
  2. White whole wheat flour goes by various names but it results in a lighter, more airy loaf than the regular whole wheat. You might have a harder time finding it.
  3. Try letting the dough rise twice before shaping and see if you like the results better.
  4. To help your bread rise higher, use unsalted potato water (water that you've cooked potatoes in) as the liquid.
  5. If you use table salt rather than kosher salt reduce the amount you use by ¼.
close up of the baked bread with a bumpy crust in a glass loaf pan.

👩‍🍳 FAQs

More bread baking FAQs here. Have other questions? Ask me in the comments!

What is vital wheat gluten (aka gluten flour) and why do I need it in this recipe?

Vital wheat gluten helps to improve the elasticity of the dough. It helps the dough rise well and keeps the finished bread lighter and fluffier than whole wheat alone.

Can I omit the vital wheat gluten?

You can, if you must, but the resulting texture will be much more coarse. If you do omit the gluten then you'll also want to increase your kneading time.

Do I have to use buttermilk in this whole wheat bread recipe?

Not really. I think buttermilk helps it to have a more tender crumb but you can substitute regular whole milk.

What is cracked wheat?

Cracked wheat is whole grain wheat berries that have been chopped into small particles. It gives a chewy texture and more fiber to whole grain breads.

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📞 The last word

This honey cracked wheat bread is absolutely delicious! Cracked wheat has to be handled a little differently but the finished bread is sweet and light with chewy bits of cracked wheat in every bite.

The flavor is wholesome, nutty, and just slightly sweet depending on the type of honey you use - and you've not had a peanut butter and jelly sandwich until you've made it with this bread!

Pro Tip -

Wheat bread is a little more difficult to work with than white bread. It takes longer to knead it properly, and you may have a tougher time getting it to rise. If those two things don't happen correctly, the bread will be dense, coarse, and dry. Take your time kneading and be patient with the rising times for the best results.

Give this honey whole wheat bread recipe a try and I think you'll be pleased with the results! Even if your family has never liked whole grains they'll like this!

If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.

If you love this recipe please comment below and give it 5 stars! ⭐️⭐️⭐️⭐️⭐️

📖 Recipe

A loaf of cracked wheat bread on a cutting board.

Honey Cracked Wheat Bread

4.80 from 15 votes
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High, light, slightly sweet loaves of cracked wheat bread are so good for sandwiches and toast! The mix of flours in the recipe ensures that the finished loaf won't be tough and crumbly.
Course Bread
Cuisine American - Vintage
Prep Time: 2 hours hours 45 minutes minutes
Cook Time: 30 minutes minutes
Soaking the Cracked Wheat: 1 hour hour
Total Time: 4 hours hours 15 minutes minutes
Servings:20 servings
Calories:122
Author:Marye Audet-White

Ingredients

  • 1 cup cracked wheat or bulgur
  • 1 ½ cups boiling water
  • 1 ½ tablespoons active dry yeast, 2 packets
  • 1 pinch powdered ginger
  • 1 teaspoon honey
  • ¼ cup lukewarm water, 105 to 110 degrees
  • 1 ½ cups lukewarm buttermilk, 105 to 110 degrees
  • ⅓ cup honey
  • ¼ cup unsalted butter, melted and cooled to lukewarm (105 to 110 degrees)
  • 1 tablespoon salt
  • ⅓ cup vital wheat gluten
  • 2 cups whole wheat flour
  • 2-½ cups bread flour, approximately. This is a stiff dough that will stay sticky even after kneading

Instructions

  • Place cracked wheat or bulgur in a bowl and pour boiling water over it.
  • Let sit for 1 hour to soften - it will almost triple when done.
  • Make sure it is no more than 110 degrees when you are ready to use it. It should just be warm to the touch when you stick your finger in the center.
  • When the cracked wheat is ready place the water, yeast, ginger, and 1 teaspoon of honey in a bowl and mix well.
  • Allow to sit until the yeast is foamy, about 10 minutes.
  • Combine the buttermilk, honey, and butter in a bowl and set aside.
  • In the mixer with the paddle attachment add the softened cracked wheat to the yeast mixture.
  • Add in the buttermilk.
  • Mix well.
  • Change to the bread attachment.
  • Blend the gluten flour, the whole wheat flour, and the salt.
  • Beat in to the yeast mixture on speed 2 for about 2 to 3 minutes.
  • Add the bread flour ½ cup at a time until the dough "cleans" the bowl and is a compact ball formed around the bread attachment (or dough hook).
  • Continue to knead on speed 3 until the dough is springy and firm, about 4 minutes. It will still feel slightly sticky but won't stick to your hands.
  • If kneading by hand knead for 15 minutes, or until dough feels firm and springy but still slightly sticky.
  • The dough should spring back when gently poked with your finger.
  • Butter a large bowl, and rub the ball of bread dough with butter.
  • Place the dough in the bowl, turning it once to make sure that it is buttered.
  • Cover with a clean tea towel.
  • Place in a proofing oven or warm spot until doubled (about 1 ½ hours)
  • Punch down the dough.
  • Knead gently for a minute or two and then divide it in half.
  • Form each half into a loaf and then fit the loaves into greased 9x5 inch bread pans.
  • Brush the tops with butter.
  • Cover with the clean tea towel.
  • Let rise about 30 minutes.
  • While the loaves are rising, preheat the oven to 350F.
  • Bake for 30 to 40 minutes, or until loaves sound hollow when tapped.
  • Remove from oven.
  • For soft crust - brush with melted butter and cover with a tea towel for 5 minutes.
  • Let cool for 5 minutes, turn the bread out of the pans, and let finish cooling on a rack. This keeps the bottom from getting soggy. For soft crusts keep a tea towel over the bread as it cools.

Notes

Bread Machine Instructions
You can make this in a bread machine if you prefer.
  1. Use the serving size bar to cut the recipe in half.
  2. Soften the cracked wheat according to the instructions in the recipe.
  3. Add the water to the machine. 
  4. Add the remaining liquid ingredients.
  5. Now add the dry ingredients except the yeast.
  6. Make a small well in flour and put yeast into that well. 
  7. Set to manufacturer's instructions for wheat bread and you're ready to go!
You'll find more helpful tips and variations in the body of the post.

Nutrition Facts

Calories: 122kcal | Carbohydrates: 21g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 8mg | Sodium: 368mg | Potassium: 101mg | Fiber: 2g | Sugar: 5g | Vitamin A: 100IU | Calcium: 27mg | Iron: 0.8mg

Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.

This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.

First published August 2015. Last updated August 6, 2024.

✍🏻 A note from Marye...

I know y'all don't always like the stories bloggers tell so when I have one I try to put it at the very bottom so you can read or skip as you like.

Perfect Day to Bake Bread - 2015

Oh my gosh the house was quiet today - the kids' first week back at school is always tough to get used to.

Even the dogs just moped around. I don't think they're ready for summer to be over, either. One nice thing is that with just me using the WIFI my computer is running faster than it has since last May. Extra people on a WIFI will cause some swampy behavior.

It was overcast all day long and we even had a little cold front that made me feel like autumn was in the air. First thing in the morning you can feel a hint of a chill in the air -- it's not baking hot like it was a few weeks ago. Oh, we have a couple of months yet before it really cools down but this is nice.

With fall on the mind I am back to baking bread more. I realized that I haven't made that much whole wheat bread for the blog -- and I happened to have some whole wheat flour so I decided to make my honey whole wheat bread. If you liked the buttermilk bread recipe then you'll likely love this as well.

You might also want to give this Pullman Loaf a try? Look in the recipe notes for tips on how to make it into a wheat bread.

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About Marye

Meet Marye Audet, a wizard in the kitchen and a storyteller at heart. Marye is like your eccentric but fun aunt who knows all the secret recipes and isn't afraid to spill them.

Comments

    4.80 from 15 votes (9 ratings without comment)

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    Love it? Give it 5 stars!




  1. Toril says

    January 31, 2025 at 8:59 pm

    5 stars
    Perfect! This is the first time I have baked with cracked wheat or gluten flour. Your directions were super easy to follow.

    I made the bread to go with beef stew. The bread was great by itself, and super good dunked in the stew.

    Today I made tuna melt sandwiches. The extra crunch from the cracked wheat in the bread was fabulous.

    I will definitely make this bread again ... and again ...and again!

    Reply
  2. Valerie says

    November 15, 2023 at 9:10 am

    5 stars
    I made this bread the other day and it's delicious! I halved the recipe since I only wanted to make one loaf. I needed a lot more bread flour than the recipe called for to get a workable dough. But it turned out hearty yet fluffy with a rich flavor! Great for toast and sandwiches. I highly recommend this bread recipe!

    Reply
  3. Gail says

    July 28, 2023 at 5:32 pm

    5 stars
    Looks great. I’d like to try this bread. Wondered 1). if I could use more whole wheat flour and less bread flour. 2). Could I add flax meal & if so on either or both counts, what adjustments should I make?

    Reply
  4. Louise Rood says

    April 22, 2022 at 4:09 pm

    I’ve been making this bread for awhile now and want to thank you for this excellent recipe. I love it! I swap veg oil for the butter, but otherwise follow the recipe as written. Delicious! I also love your Amish bread recipe—it’s my husband’s favorite. Thank you!

    Reply
  5. Lee Allison says

    November 29, 2020 at 1:42 pm

    New person going to try this one

    Reply
  6. Pam says

    April 22, 2020 at 5:39 pm

    Here in the time of self isolation I have come to bread baking, sour dough, rye, baguettes, but this recipe has been my families favorite. Baking this once a week now! Thank you so much.

    Reply
    • Marye says

      April 23, 2020 at 11:01 am

      I am so glad you like it!

      Reply
  7. Kelly says

    December 26, 2019 at 12:39 pm

    Have you ever replaced the egg with unsweetened apple sauce?

    Reply
    • Marye says

      December 26, 2019 at 8:29 pm

      No -

      Reply
  8. Shawna says

    June 02, 2019 at 9:05 am

    Do you have a recipe for 100% while wheat bread or instructing for how to adapt this recipe for only while wheat? I grind my own flour and I have both red wheat and white wheat. I like the white wheat for bread best. I don't eat white flour or white sugar. I can set my grinder to super fine setting if that will help in confront this recipe. I have to make ALL of our bread items from scratch because daughter can't have anything with white sugar, not even a trace and I haven't found bread without sugar from the store so no bagels English muffins hamburger & hotdog buns dinner rolls etc. So far I've had the best luck with pizza dough and dinner rolls. Hamburger and hotdog buns have the right texture and Airlines s but still working on the right shape and amount of dough. I use a kitchen scale for measuring ingredients as well as amount of dough to use for separate items or loaves. I've read thriftee all of your help articles and am super happy because they have addressed a couple lingering issues I was having so I'm excited to apply next time I make bread.

    Anyway... I'd you could provide instructions on how to convert this recipe to completely while wheat, I would appreciate it so much.

    Reply
    • Shawna says

      June 02, 2019 at 9:21 am

      Wish I could edit my comment to fix. Text Suze is tiny in the comment box from my phone stupid swype and auto correct on my phone keeps changing my words. . Whole wheat not while wheat, through not thriftee, Converting not confront, and airiness not airlines s.

      Also left out that I have a bread mixer (by blendtec not Bosch but same difference) hamburger and hot dog buns always end up too cooked /dark /hard on the bottom by the time they are cooked through the middle. Oh, I also use a thermometer trying to get the dough inside fully cooked without a thick hard dark crust on the outside for bread loaves. Another site suggested 180 degrees for the internal temp to reach fully cooked. I don't like a dark crust on the outside... just light golden brown and usually have to foil tent the crust for part of the baking time. .

      Suggestions would be greatly appreciated.

      Reply
    • Marye says

      June 05, 2019 at 9:04 am

      You'll find my white wheat bread recipe here, Shawna! I grind my flour for wheat bread as well. Wheat Bread

      Reply
  9. Greta says

    October 21, 2018 at 6:26 am

    I followed this recipe exactly and the loaves turned out beautifully! This is a fantastic recipe and the bread is so delicious! I used the cracked wheat and I was wondering if you have ever tried adding any other seeds like sunflower or flax to the bread and in what quantity? Thanks for an excellent recipe!! Greta in Ohio.

    Reply
  10. Joy says

    February 01, 2018 at 10:30 am

    I would love to try this but I do not have a fancy mixer. Can I still make this?

    Reply
    • Marye Audet says

      February 09, 2018 at 1:07 pm

      It will be hard to knead and take a longer time than if you use a mixer but I've made it by hand. It will take about 15 minutes to knead thoroughly.

      Reply
  11. Catherine says

    November 23, 2017 at 9:39 pm

    Sounds great but is your honey liquid or cream honey?
    Thanks!

    Reply
    • Marye Audet says

      November 24, 2017 at 6:25 pm

      Liquid.

      Reply
  12. Jennifer says

    October 17, 2016 at 9:56 am

    Hi there, is the "gluten flour" the same as vital wheat gluten? Thank you :O)

    Reply
    • Marye Audet says

      October 18, 2016 at 8:05 am

      yes it is. 🙂

      Reply
      • Jennifer says

        October 27, 2016 at 12:56 pm

        Thanks! Also, If there is un-absorbed water after soaking the cracked wheat, should that excess water be used, or drained off?? Thanks again!

      • Marye Audet says

        October 28, 2016 at 9:07 pm

        Jennifer, I'd go ahead and drain it off.

  13. Colette says

    May 14, 2016 at 11:58 am

    5 stars
    28 and 33 sounds like you bake the loaves twice
    I am hoping I take them out once and let them cool and not back in.
    They are baking right now.i am new to bread, but I made your buttermilk white loaf and it was so wonderful.thanks

    Reply
    • Marye Audet says

      May 14, 2016 at 4:27 pm

      Thank you! Yes, you are correct. It was a typo that Ive fixed now

      Reply
      • Colette says

        May 14, 2016 at 4:35 pm

        5 stars
        This bread turned out beautifully .
        Thank you so much! I have never had much luck with baking ...ooh now so good!

      • Marye Audet says

        May 15, 2016 at 9:28 pm

        That's awesome! Consider my breadmaking book. It has helped a lot of people!

  14. Chrisy @ Homemade Hooplah says

    May 09, 2016 at 11:17 pm

    5 stars
    This bread looks amazing (like so many of yours do!) Love the combo of buttermilk and wheat bread - don't think I've tried that before!

    Reply
    • Marye Audet says

      May 11, 2016 at 4:21 pm

      Thanks Chrisy!

      Reply
  15. Cynthia | What A Girl Eats says

    May 09, 2016 at 10:22 pm

    Your gorgeous bread making skills make me envious!

    Reply
    • Marye Audet says

      May 11, 2016 at 4:21 pm

      Aww thank you... I've been baking bread since I was fourteen so I've had lots of practice. I'm 56 now. :/

      Reply
      • Marye Audet says

        March 23, 2017 at 7:26 am

        I agree!Thanks for reading! What's your favorite bread to make?

  16. Kirsten/ComfortablyDomestic says

    May 09, 2016 at 4:48 pm

    Cracked wheat bread is my absolute favorite. I bet the buttermilk makes it extra soft.

    Reply
    • Marye Audet says

      May 11, 2016 at 4:18 pm

      It really does add a nice texture. 🙂

      Reply
  17. Kimberly @ The Daring Gourmet says

    May 09, 2016 at 3:37 pm

    Wow, this bread looks absolutely perfect! I'd love to slather down each slice with some butter and jam and devour that entire loaf! 🙂 I've never tried a Bosch before, let alone for bread-making, and I'm super intrigued by your recommendation - I'm definitely going to look into it, thanks!

    Reply
    • Marye Audet says

      May 11, 2016 at 4:17 pm

      I really love mine. I have a KA for cakes but love my Bosch for bread!

      Reply
  18. Michelle @ The Complete Savorist says

    May 09, 2016 at 2:22 pm

    I'd love to come home to this fresh warm bread with some butter. One of my favorite things.

    Reply
    • Marye Audet says

      May 11, 2016 at 4:17 pm

      Mine too!

      Reply
  19. Citra Kale @Citra's Home Diary says

    May 09, 2016 at 9:48 am

    I envy your bosch universal kitchen machine Merye! And Your loaf looks perfect, it has been a while I didn't post any bread on my page. Thx for the idea!

    Reply
    • Marye Audet says

      May 11, 2016 at 4:16 pm

      🙂 Making bread is just so relaxing!

      Reply
  20. Ali @ Home & Plate says

    August 31, 2015 at 7:16 am

    I love homemade bread. I need to start back at it again. It can take time but the results are so worth it. Your recipe looks like the perfect place to start.

    Reply
Marye Audet-White, founder of Restless Chipotle Media

Hey Y'all, I'm Marye

Welcome to my kitchen! ☕

NY Times bestselling author. 10 cookbooks. Mom of 8 kids. Homeschooling mom for 22 years. Addicted to Hallmark Christmas Movies. Collector of old cookbooks.

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