Simply Scratch Made

menu icon
search icon

Mediterranean Pasta Salad With Orzo

by Leave a Comment

This Mediterranean Pasta Salad with Orzo is light, fresh, and full of bold flavor. Made with orzo, crisp cucumbers, juicy tomatoes, feta cheese, and olives, all tossed in a homemade Greek dressing, it's an easy side dish that's perfect for meal prep and make-ahead meals.

During the warmer months, I lean on pasta salads like this one for easy lunches and no-fuss dinners. I love being able to make it earlier in the day and let it chill until we're ready to eat. If you enjoy fresh, flavorful pasta salads, this one fits right in alongside my Italian pasta Salad, or something a little creamier like my Creamy Chipotle Pasta Salad.

It's simple, flexible, and always a hit when I need something that doesn't require turning the oven on at dinnertime.

Key Ingredients & Substitutions

  • Orzo - It cooks quickly and is the perfect size for getting a perfect bite of every ingredient on a single forkful. Other short pasta shapes like rotini are great substitutes.
  • Red Onion - Adds a little bite and color. A yellow or white onion can be substituted if you want something a little milder.
  • Kalamata Olives - Briny and flavorful. Black olives can be substituted if needed.
  • Cucumbers - Any variety works. If the skin is thick, consider peeling or partially peeling for the salad.
  • Tomatoes - Cherry or grape tomatoes are ideal, but diced slicing tomatoes work too.
  • Feta Cheese - Adds a classic Mediterranean flavor.

See the recipe card below for the full list of ingredients and measurements.

How To Make Mediterranean Pasta Salad with Orzo

This Mediterranean Pasta Salad comes together quickly with just a few simple steps.

  1. Add the cucumbers, tomatoes, red onions and olives to a large bowl.
  1. Stir in the cooked orzo until fully combined.
  1. Mix together the dressing ingredients. Pour the dressing over the salad, stir until everything is evenly coated.
  1. Gently fold in the feta cheese. Garnish with fresh parsley. Enjoy!

See the recipe card below for the full recipe.

What To Serve with Mediterranean Pasta Salad

This pasta salad with orzo pairs perfectly with grilled or roasted proteins. I love serving it with grilled chicken, and this herb crusted pork tenderloin.

👉 Sky's Tips

  • This salad tastes even better after chilling for a few hours.
  • Stir well before serving to redistribute the dressing.
  • Stir in diced red bell peppers, jarred artichoke hearts and sun-dried tomatoes for even more flavor and texture.

Storage

Store leftovers in an airtight container in the refrigerator for up to 5 days. Give the salad a good stir before serving.

Frequently Asked Questions

Can I make Mediterranean pasta salad ahead of time?

Yes. This salad is perfect for making ahead and actually tastes better after it has chilled.

Can I use a different pasta instead of orzo?

Yes. Small pasta shapes like rotini, and farfalle, work well in this pasta salad.

I hope this Mediterranean Pasta Salad makes its way to your table soon. It's fresh, flavorful, and one of those recipes you'll find yourself making again and again.

-Sky🩷

More Delicious Recipes

Black Bean and Chickpea Salad

Easy Salmon and Quinoa Bowl

Lemon Garlic Asparagus

Simple Italian Salad

FOLLOW ME on Facebook, Pinterest, and YouTube to stay connected!

If you tried this Mediterranean Pasta Salad with Orzo recipe or any other recipe on my blog, I'd love to hear from you! Leave a 🌟 star rating and let me know how it went in the comment section below!

📖 Recipe

Mediterranean Pasta Salad with Orzo

Mediterranean Pasta Salad with Orzo

A fresh and flavorful Mediterranean Pasta Salad made with orzo, cucumbers, tomatoes, feta cheese, olives, and a homemade Greek dressing. Easy, delicious and perfect for meal prep.
No ratings yet
Print Recipe Pin Recipe
Favorite
Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes
Course Dinner, Lunch
Servings 4 Servings

Ingredients
  

  • 1 cup orzo dry
  • ½ cup red onion small diced
  • ½ cup kalamata olives halved
  • 1 cup cucumbers quartered & sliced
  • 1 cup cherry tomatoes halved or quartered
  • ½ cup feta cheese
  • 1 tablespoon fresh parsley chopped

Greek Dressing

  • ⅓ cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 ½ tablespoons fresh lemon juice
  • 1 ½ teaspoons honey
  • 1 clove garlic minced
  • 1 teaspoon oregano fresh or dried
  • 1 tablespoon dijon mustard
  • ½ teaspoon salt
  • pepper to taste
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

  • Cook the orzo according to the package directions. Strain in a colander. Run cold water over the pasta to stop the cooking.
  • In a large bowl combine the onions, olives, cucumbers, and tomatoes.
  • Stir in the cooked and cooled orzo until fully combined.
  • In a small bowl combine all of the ingredients for the dressing. Whisk to combine.
  • Pour the dressing over the pasta salad and stir to combine. Gently fold in the feta cheese and garnish with parsley. For best results, refrigerate for several hours before serving. Stir well before serving. Enjoy!
Tried this recipe?Let us know how it was!

Sweet Potato Overnight Oats

by 7 Comments

Creamy, delicious and packed full of sweet potato flavor. If you are a fan of sweet potatoes, this Sweet Potato Overnight Oats Recipe is for you. Warming cinnamon, mashed sweet potatoes and oats, make a fantastic breakfast. This breakfast dish is loaded with nutrition to get you through your day. Oh, and it is DELICIOUS!

Sweet Potato Overnight Oats

I was recently blessed with 80 pounds, yes, you read that right, of sweet potatoes from a local church. Which led me to preserving sweet potatoes and making everything sweet potato related that I could think of.

The idea of using sweet potatoes in overnight oats came to me when I was trying to use up some leftover mashed sweet potatoes from a Sweet Potato Coffee Cake that I recently made. My idea was to use the mashed sweet potatoes in the same way I use pumpkin in overnight oats. Which turned out fantastic! It also gives me total Fall vibes, even though we are in the hottest part of the Summer hear in Texas.

For this recipe, I paired sweet potatoes with maple syrup, cinnamon and pecans for a super tasty and nutritious treat! I use my basic overnight oats recipe that I use in my Apple Pie Overnight Oats recipe and this family favorite, Blueberry Overnight Oats recipe. You cannot go wrong with this basic recipe. It is easy to make and equally easy to customize.

Cook and Mash- First cook and mash the sweet potato. You can either use baked or boiled sweet potatoes.

Combine and Refrigerate- In a small bowl combine the oats, yogurt, milk, maple syrup, cinnamon, chia seeds, vanilla extract and mashed sweet potato. Stir until well combined. Place in a container with a lid and refrigerate overnight.

Top and Serve- Top with the toasted and chopped pecans and enjoy!

I find it best to add the pecans right before eating the overnight oats, because the pecans will become soft if mixed with the wet ingredients the night before.

Give your overnight oats a good stir, add your toppings and dig in. If the oat mixture is too thick you can add in more of your milk of choice, mix and enjoy!

Overnight oats can also be warmed before eating. They are meant to be eaten cold but are still really good when warmed slightly in the microwave.

Like Overnight Oats? My family really enjoys this Banana Nut Overnight Oats recipe. My FAVORITE flavor is this Vanilla Chai Overnight Oats recipe. I would love to hear from you. Comment below your favorite flavor combinations so I can try them out.

Sweet Potato Overnight Oats

I find that the best liquid to oats ratio is 2:1. That is 2-parts liquid to 1-part oats. The liquid is your milk of choice along with your yogurt of choice. This ratio creates the best texture, in my opinion of course.

When using a 1:1 ration the mixture is a lot thicker. With that being said, it really boils down to how thick you like the consistency of your overnight oats.

Overnight oats can last for up to 5 days in the fridge when stored in an airtight container. When making overnight oats I like to make a large batch to get us through the week. I simply make the base in a large bowl, without the sweetener, then divide and make each flavor combination in their separate containers.

FOLLOW ME on Facebook, Pinterest, and YouTube to stay connected!

Tried This Recipe?

Leave a review below, I would love to hear how it turned out! ⭐⭐⭐⭐⭐

📖 Recipe

Sweet Potato Overnight Oats

Sweet Potato Overnight Oats

Creamy, delicious and packed full of sweet potato flavor. If you are a fan of sweet potatoes, this Sweet Potato Overnight Oats Recipe is for you. Warming cinnamon, mashed sweet potatoes and oats, make a fantastic breakfast. This breakfast dish is loaded nutrition to get you through your day. Oh, and it is DELICIOUS!
5 from 5 votes
Print Recipe Pin Recipe
Favorite
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Breakfast
Servings 1

Ingredients
  

  • ⅓ Cup rolled oats
  • ⅓ Cup vanilla yogurt (greek) or plain
  • ⅓ Cup milk your choice
  • ⅓ Cup sweet potato mashed
  • 2 tablespoon chia seeds
  • 2-3 tablespoon maple syrup
  • 1 ½ teaspoon cinnamon
  • ¼ Teaspoon vanilla extract
  • As Needed toasted pecans chopped
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

  • In a small bowl combine the oats, yogurt, milk, mashed sweet potatoes, chia seeds, maple syrup, cinnamon, and vanilla extract.  Stir to fully combine.
  • Place in an airtight container and refrigerate overnight.
  • In the morning, top with toasted pecans and a drizzle of maple syrup.  Enjoy!
Tried this recipe?Let us know how it was!

Peach Crumble Bars

by Leave a Comment

Summertime is the perfect time for enjoying fresh peaches! These Peach Crumble Bars are a delightful treat with their tender, buttery crust, juicy peach filling, and sweet brown sugar crumble on top. They are simply irresistible, and I'm sure you'll love them!

Every year I look forward to the fresh peaches coming into the farmer's market. I like to load up on peaches and immediately get to making all of my favorite recipes like these baked peach hand pies. Peach Crumble Bars are one of my family's favorite peach desserts, and the one that I look forward to the most every year.

👇Jump to:

This recipe is incredibly simple to make because the crust and crumb topping are the same. The peach filling requires just a few basic ingredients that are mixed together, drained, and then poured onto the crust.

My Latest Videos

The hardest part of this recipe is waiting for it to cool before cutting into it. The longer you wait, the easier it will be to remove from the pan without falling apart. Trust me, the aroma will be tempting, but patience is key.

Key Ingredients & Substitutions

The full ingredient list is in the recipe card below.

  • Sugars - Both brown sugar and granulated sugar are needed. Don't have brown sugar? No problem-replace it with more granulated sugar.
  • Cornstarch - Thickens the peach filling as it cooks. This is an essential ingredient and must not be skipped.
  • Spices - Both cinnamon and nutmeg add flavor to the peach filling and crust/crumble.
  • Lemon Juice - Fresh or bottled, it brightens the peach filling and balances sweetness.
  • Peaches - Fresh, ripe peaches that have been peeled and diced.

How To Make Peach Crumble Bars

The full recipe is in the recipe card below.

STEP 1

To make the crust/crumble combine the dry ingredients in a medium bowl. Whisk to combine then cut in the cold butter.

STEP 2

Add the egg to the mixture and mix together until fully combined. Press half of the mixture into a prepared pan and bake for 15 minutes. Set aside to cool until needed.

STEP 3

To make the peach filling start out by peeling and dicing the peaches. I like to dice the peaches into ½" pieces. Place them in a bowl and sprinkle over the remaining filling ingredients. Toss to evenly coat. Let sit for 5-10 minutes.

STEP 4

Drain off the liquid that has accumulated in the peach filling bowl. (This is a crucial step. If you use the liquid, the filling won't set properly, and the crust will become soggy.) Pour the filling over the crust and top with the crumble mixture.

It is okay if a little of the liquid gets in the pan, just try not to add too much of the liquid.

STEP 5

Bake for 40-50 minutes or until the filling is bubbly around the edges. Cool completely before cutting. Enjoy!

Storage Tip

Peach Crumble Bars are best enjoyed the same day they are prepared. If you need to store them, place them in an airtight container in the refrigerator for up to five days.

More Delicious Recipes

Peach Hand Pies

Chocolate Chip Cookie Bars

Strawberry Lemon Cookies

Bakery Style Chocolate Chip Cookies

Tried This Recipe?

Leave a review below, I would love to hear how it turned out! ⭐⭐⭐⭐⭐

FOLLOW ME on Facebook, Pinterest, and YouTube to stay connected!

📖 Recipe

Peach Crumble Bars

Peach Crumble Bars

Summertime is the perfect time for enjoying fresh peaches! These Peach Crumble Bars are a delightful treat with their tender, buttery crust, juicy peach filling, and sweet brown sugar crumble on top. They are simply irresistible, and I'm sure you'll love them!
No ratings yet
Print Recipe Pin Recipe
Favorite
Prep Time 20 minutes
Cook Time 50 minutes
Rest Time 1 hour 30 minutes
Total Time 2 hours 40 minutes
Course Dessert
Servings 18

Ingredients
  

Crust/Crumb Mixture

  • 3 cups all-purpose flour
  • ½ Cup brown sugar lightly packed
  • ½ cup granulated sugar
  • 1 teaspoon baking powder
  • 1 ¼ teaspoons cinnamon
  • ¼ teaspoon salt
  • 8 ounces cold, unsalted butter cubed or shredded
  • 1 large egg lightly beaten

Peach Filling

  • 5 ½ cups peeled and diced into ½-inch pieces
  • ¾ cup granulated sugar
  • 1 tablespoon lemon juice
  • 4 tablespoons cornstarch
  • ¼ teaspoon nutmeg
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

Crust/Crumble

  • Preheat an oven to 350° F.  Line a 9x13 baking dish with parchment paper.
  • In a medium bowl, combine the flour, both sugars, baking powder, cinnamon and salt.  Whisk to fully combine then cut in the cold butter until it resembles coarse crumbs.
  • Now mix in the lightly beaten egg just until it is fully combined.  Spread half of the mixture onto the bottom of the lined baking dish and bake for 15 minutes.  Once done, remove from the oven and set aside until needed.

Peach Filling

  • Place the peaches, sugar, lemon juice, cornstarch, nutmeg, cinnamon and vanilla extract in a large bowl.  Mix to fully combine. Let sit for 5-10 minutes.
  • Drain of the liquid that has accumulated in the bowl and spread the peach filling out in an even layer over the prepared crust.  Sprinkle over the crumb topping and bake for 40-50 minutes.
  • The peach bars are done when the filling is bubbling around the edges and the crumble is lightly browned and set.  Cool completely before cutting.  Enjoy!
Tried this recipe?Let us know how it was!

6 Easy Overnight Oats Recipes

by Leave a Comment

These 6 Easy Overnight Oats Recipes are healthy, delicious and some of the easiest meal prep for breakfast you can do. Packed with nutrients, delicious, and incredibly customizable, overnight oats are a fantastic make-ahead option that anyone can prepare. Let's dive into why these will be your new breakfast go-to.

  • Healthy and Nutritious: Made with wholesome ingredients like oats, yogurt, chia seeds, and your favorite toppings.
  • Time-Saving: Prepare the night before, and wake up to a ready-made breakfast.
  • Customizable: With countless flavor combinations, there's something for everyone.
  • Kid-Friendly: A great way to ensure everyone starts their day with a satisfying meal.

The base recipe for overnight oats is easy to make and absolutely delicious by itself.

The base recipe for overnight oats is fantastic on its own, but to really boost the flavor I love to add in additional ingredients. Some of these ingredients can be added when you are mixing the base ingredients together and some can just be used as toppings. Keep in mind when customizing your overnight oats, a good ratio to follow is a 2:1 ratio, 2 parts liquid (milk & yogurt) to one-part oats.

It is really just as simple as combining all of the ingredients in a bowl or jar, mixing and chilling overnight. Which is why overnight oats recipes are so popular, you literally don't have to do much prep work to have a delicious and nutritious breakfast.

For your flavor add-ins, you simply add them in with the base ingredients and mix until fully combined.

For toppings, you can either add them when you make the overnight oats the night before or top the overnight oats when you go to eat them. Your choice!

My favorite nutritional fact about overnight oats is that the oats are easier for your body to digest. Soaking the oats overnight is like cooking them but done much slower than cooking them and without the heat. This long and slow process helps to breakdown their starches and reduce their phytic acid. Which in turn makes them easier for your body to digest an absorb their nutrients more efficiently.

Overnight Oats are high in fiber and protein, which is really good way to start the morning. They also provide a wide range of vitamins and minerals, making them a great heart healthy breakfast or snack option.

Give your overnight oats a good stir, add your toppings and dig in. If the oat mixture is too thick you can add in more of your milk of choice, mix and enjoy!

Overnight oats can also be warmed before eating. They are meant to be eaten cold but are still really good when warmed slightly in the microwave.

I love Chai spice and when added to overnight oats it really shines. This recipe is just the simple base recipe with the addition of chai spice and vanilla extract.

To make Vanilla Chai Overnight Oats combine all of the ingredients in a bowl, mix well. Place in a container, cover and chill in the refrigerator overnight.

Before serving the overnight oats, stir well and enjoy!

This overnight oats recipe has quickly become my kiddos favorite flavor combination. I have added a little more honey to this recipe since I use cocoa powder. If you don't want the additional sweetness, you can omit the additional tablespoon. You can certainly swap out the peanut butter for any other nut butter if you want.

To make this overnight oats recipe start by mashing ½ a banana in a bowl. Then add in the remaining ingredients. Mix until well combined, place in a container, cover and chill in the refrigerator overnight.

Before serving, give the overnight oats a stir, add any additional toppings and enjoy!

To make this overnight oats recipe start by mashing ½ a banana in a bowl. Then add in the remaining ingredients. Mix until well combined, place in a container, cover and chill in the refrigerator overnight.

Before serving, give the overnight oats a stir, add any additional toppings and enjoy!

I consider this overnight oats recipe to be more of a snack, or even dessert than breakfast. But if you want this one for breakfast, go for it! The addition of brown sugar, vanilla and chocolate chips gives this recipe all the flavors of delicious chocolate chip cookie dough. The kids really love this one!

To make this overnight oats recipe combine all of the ingredients in a bowl. Mix until well combined, place in a container, cover and chill in the refrigerator overnight.

Before serving, give the overnight oats a stir, add any additional toppings and enjoy!

Do you love Overnight Oats? My family loves this Cinnamon Maple Pecan Overnight Oats recipe and this Coconut Raspberry Overnight Oats recipe. My oldest son's favorite is this Blueberry Overnight Oats recipe. Check them out!

One of my favorite go-to overnight oats recipes. You really cannot go wrong with just simple cinnamon in overnight oats! This basic recipe is fantastic topped with granola and nuts, bananas or apples.

To make this overnight oats recipe combine all of the ingredients in a bowl. Mix until well combined, place in a container, cover and chill in the refrigerator overnight.

Before serving, give the overnight oats a stir, add any additional toppings and enjoy!

My family cannot get enough of this combination! During peach season, this recipe stays in constant rotation. Try it topped with your favorite granola!

To make this overnight oats recipe combine all of the ingredients in a bowl. Mix until well combined, place in a container, cover and chill in the refrigerator overnight.

Before serving, give the overnight oats a stir, add any additional toppings and enjoy!

Overnight oats can last for up to 5 days in the fridge when stored in an airtight container. When making overnight oats I like to make a large batch to get us through the week. I simply make the base in a large bowl, without the sweetener, then divide and make each flavor combination in their separate containers.

Overnight Oats need to chill for at least 4 hours before the textures are right. If eaten before 4 hours the oats will not have had enough time to soak and soften. Which makes the mixture kind of weird, in my opinion. If you are looking for the full nutritional benefits for easier digestion, I recommend letting the oats chill overnight before eating them.

Chocolate Chip Banana Muffins

Berry Breakfast Bars

Cinnamon Rolls

Breakfast Pigs in a Blanket

FOLLOW ME on Facebook, Pinterest, and YouTube to stay connected!

Tried This Recipe?

Leave a review below, I would love to hear how it turned out! ⭐⭐⭐⭐⭐

📖 Recipe

6 Easy Overnight Oats Recipes

Everything you need to know about making this healthy and delicious breakfast.  Plus 6 easy flavor combinations to start with!
No ratings yet
Print Recipe Pin Recipe
Favorite
Prep Time 20 minutes
Rest Time 4 hours
Total Time 4 hours 20 minutes
Course Breakfast
Servings 6

Ingredients
  

Chai Overnight Oats

  • ½ cup old fashioned rolled oats
  • ½ cup plain or vanilla yogurt preferably greek yogurt
  • ½ cup almond milk or your choice of milk
  • 2 tablespoons chia seeds
  • 2 tablespoons honey or your sweetener of choice
  • ¼ teaspoon vanilla extract
  • 1 ½ teaspoons chai spice recipe in notes

Chocolate Peanut Butter & Banana Overnight Oats

  • ½ cup old fashioned rolled oats
  • ½ cup plain or vanilla yogurt preferably greek yogurt
  • ½ cup almond milk or your choice of milk
  • 3 tablespoons honey or your choice of sweetener
  • 2 tablespoons chia seeds
  • ½ large ripe banana mashed
  • 2 tablespoons peanut butter
  • 1 tablespoon cocoa powder

Strawberry Banana Overnight Oats

  • ½ cup old fashioned rolled oats
  • ½ cup plain or vanilla yogurt preferably greek yogurt
  • ½ cup almond milk or your milk of choice
  • 2 tablespoons honey or your sweetener of choice
  • 2 tablespoons chia seeds
  • ½ large ripe banana mashed
  • 4-5 large strawberries chopped

Chocolate Chip Cookie Dough Overnight Oats

  • ½ cup old fashioned rolled oats
  • ½ cup plain or vanilla yogurt preferably greek yogurt
  • ½ cup almond milk or your milk of choice
  • 2 tablespoons chia seeds
  • 2 tablespoons brown sugar
  • ½ teaspoon vanilla extract
  • As Needed chocolate chips as many as you desire

Cinnamon Overnight Oats

  • ½ cup old fashioned rolled oats
  • ½ cup plain or vanilla yogurt preferably greek yogurt
  • ½ cup almond milk or your choice of milk
  • 2 tablespoons honey or your sweetener of choice
  • 2 tablespoons chia seeds
  • ¼ teaspoon vanilla extract
  • ½ teaspoon cinnamon

Peach Cobbler Overnight Oats

  • ½ cup old fashioned rolled oats
  • ½ cup plain or vanilla yogurt preferably greek yogurt
  • ½ cup almond milk or your choice of milk
  • 2 tablespoons honey or your sweetener of choice
  • 2 tablespoons chia seeds
  • ½ teaspoon cinnamon
  • ¼ teaspoon vanilla extract
  • ⅓ - ½ cup fresh peach small diced
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

  • In a bowl combine the oats, yogurt, milk, honey and chia seeds.  Add in other ingredients (listed above) and mix until fully combined. 
  • Place in an airtight container with a lid and chill overnight (or at least 4 hours).
  • Before serving, give the overnight oats a stir, then add toppings if desired.  Enjoy!

Notes

Each recipe is enough for 1 serving.  
Chai Spice Blend
1 tsp. ground cinnamon   ⅓ tsp. ground cardamom
½ (heaping) tsp. ground ginger   ⅓ tsp. ground allspice
⅛ tsp. ground cloves
This makes more than what you need for 1 serving of the Vanilla Chai Overnight Oats Recipe.
Tried this recipe?Let us know how it was!

Classic Italian Pasta Salad

by Leave a Comment

This Classic Italian Pasta Salad is the ultimate summer dish, fresh, flavorful, and make-ahead friendly. Whether you're hosting a backyard BBQ, heading to a potluck, or meal prepping for the week, this easy pasta salad is a crowd-pleaser. Loaded with crisp vegetables, savory salami, mozzarella pearls, and tossed in a zesty homemade Italian dressing, it's a dish you'll make on repeat.

When summer hits and the temps soar past 100°F, I'm all about meals that are quick, easy, and don't require much time near a hot stove. I try to keep oven use to a minimum to avoid heating up the house, and I lean into recipes that can be made ahead or served cold. That's where this delicious pasta salad comes in-it's the kind of dish I like to whip up first thing in the morning and stash in the fridge for later.

My Latest Videos

One thing you will find with this recipe, and most pasta salad recipes, is that it is easily customizable. If you don't have an ingredient, or don't like some of the ingredients, change them to make it your own. I like to think of recipes as guidelines. Very rarely do I follow them to a T.

Key Ingredients & Substitutions

  • Rotini Pasta: The spirals hold onto the dressing beautifully. Substitute with penne or fusilli if desired.
  • Cucumbers: Use thin-skinned varieties like English cucumbers; peel if the skin is thick.
  • Sliced Pickled Pepperoncini Peppers: Provide a tangy crunch. Bell peppers or pickled banana peppers are great alternatives.
  • Cherry Tomatoes: Bursting with sweetness; grape tomatoes or chopped Roma tomatoes also work well.
  • Black Olives: For a nice briny flavor. Green olives can be used for a different flavor profile.
  • Salami: Pepperonis or grilled chicken are suitable substitutes.
  • Mozzarella Pearls & Parmesan Cheese: Creamy and nutty elements that tie the salad together. Shredded mozzarella can be substituted.

How To Make Classic Italian Pasta Salad

Cook the Pasta: Bring a large pot of salted water to a boil. Cook the rotini pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.

Prepare the Dressing: In a medium bowl, whisk together olive oil, apple cider vinegar, dijon mustard, lemon juice, honey, red pepper flakes (if using), garlic powder, Italian seasoning, salt, and pepper until well combined.

Assemble the Salad: In a large mixing bowl, combine the cooked pasta, cucumbers, red onion, sliced pepperoncini peppers, cherry tomatoes, black olives, salami, mozzarella pearls, and Parmesan cheese. Pour the dressing over the salad and toss to coat evenly.

Chill and Serve: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld. Before serving, toss the salad again and garnish with fresh parsley and basil.

Prep & Storage Tips

This Italian Pasta Salad can be made up to a day in advance. Store it in an airtight container in the refrigerator for up to 5 days.

More Delicious Recipes

Italian Salad Recipe

Broccoli Salad

Southwest Chicken Salad

Southwest Chicken Wrap

Tried This Recipe?

Leave a review below, I would love to hear how it turned out! ⭐⭐⭐⭐⭐

FOLLOW ME on Facebook, Pinterest, and YouTube to stay connected!

📖 Recipe

Classic Italian Pasta Salad

Classic Italian Pasta Salad

Zesty and fresh Classic Italian Pasta Salad with salami, veggies, and homemade dressing. Perfect for potlucks, picnics, and meal prep!
No ratings yet
Print Recipe Pin Recipe
Favorite
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Dinner, Lunch
Servings 5

Ingredients
  

Pasta Salad

  • 8 ounces rotini cooked
  • 1 ½ cups cucumbers quartered
  • ½ cup red onion small diced
  • ¼ cup sliced pepperoncini peppers
  • 6 ounces black olives halved or sliced
  • 8 ounces cherry tomatoes halved
  • 8 ounces fresh mozzarella pearls
  • 2 ounces parmesan cheese shredded
  • 1 cup salami chopped
  • 1 teaspoon salt
  • To Taste pepper

Italian Dressing

  • 6 ounces olive oil
  • ¼ cup apple cider vinegar
  • 1 tablespoon dijon mustard
  • 1 teaspoon fresh lemon juice
  • 1 pinch red pepper flakes
  • 1 teaspoon garlic powder
  • 1 teaspoon honey
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt
  • To Taste pepper
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

  • In a large bowl combine the pasta, cucumbers, onions, peppers, tomatoes, olives and salami.  Toss to combine.
  • Now add in the mozzarella, parmesan, salt and pepper.  Toss to fully combine.

Italian Dressing

  • Combine all of the Italian Dressing ingredients in a small bowl.  Whisk to fully combine.  
  • Pour the dressing over the pasta salad, stir to fully combine.  Cover and refrigerate for at least 30 minutes before serving.  Right before serving, give the pasta salad another stir to evenly distribute the dressing and serve.  Enjoy!
Tried this recipe?Let us know how it was!

Easy Breakfast Casserole

by Leave a Comment

Loaded with breakfast sausage, shredded potatoes, eggs, and cheese, this Easy Breakfast Casserole is always a winner. It's hearty, protein packed, and perfect when you need a homemade breakfast that can be made ahead or served to a crowd.

During the summer, our backyard chicken flock is laying eggs like crazy, so I'm always looking for breakfast recipes that use a good amount of eggs before they go bad. This breakfast casserole, baked oatmeal and quiches are recipes that I like to keep in rotation. They're simple, reliable, and easy to pull together with ingredients I usually have on hand.

My Latest Videos

What I love most about this recipe is how flexible it is. You can make it start to finish in about an hour or prep the entire casserole the night before and bake it in the morning. This comes in handy once school starts and mornings feel rushed. Plus, it's easy to customize with different meats, cheeses, or vegetables depending on what you have on hand.

Related: Sausage Gravy and Chorizo and Egg Tacos

How To Make Easy Breakfast Casserole

Easy Breakfast Casserole

Step 1

Partially cook the potatoes, then spread in an even layer over the bottom of the prepared pan.

Easy Breakfast Casserole

Step 2

Now spread the cooked sausage evenly over the potatoes.

Step 3

In a large bowl, whisk together the eggs and milk until fully combined. Stir in three quarters of the shredded cheese. Pour the egg mixture evenly over the top, then sprinkle with the remaining cheese.

Step 4

Bake for 35-40 minutes, or until the center is set. Cool slightly before serving. Enjoy!

Variations

One of the best things about this breakfast casserole is how easy it is to customize. Here are a few simple ideas:

  • Swap the sausage to bacon, ham or your favorite breakfast meat
  • Use your favorite cheese or a combination of cheeses
  • Add in sautéed onions and peppers for extra flavor
  • Toss in your leftover roasted veggies, like broccoli, zucchini or squash
  • Slice cherry tomatoes in half and drop them in the casserole before baking
  • Use frozen shredded hash browns for an even quicker breakfast casserole

How To Make-Ahead

To make this casserole ahead of time, assemble the entire dish, cover tightly with plastic wrap, and refrigerate overnight. When ready to bake, remove it from the refrigerator and let it sit on the counter while the oven preheats. Bake as directed until the center is set.

You can also fully bake the casserole, allow it to cool, and store in the refrigerator for up to 5 days.

This breakfast casserole is freezer friendly as well. Cut the fully baked and cooled casserole into squares, place them in a freezer safe container or bag, and freeze. Thaw overnight in the refrigerator and reheat in the microwave.

Whatever the occasion, this Easy Breakfast Casserole with hash browns is one you can count on. It's simple, filling, and always a hit with family and guests alike. I hope you give it a try soon.

-Sky🩷

More Delicious Recipes

Breakfast Pigs in a Blanket

Breakfast Pizza

Homemade Cinnamon Rolls

Strawberry Blueberry Muffins

FOLLOW ME on Facebook, Pinterest, and YouTube to stay connected!

If you tried this Easy Breakfast Casserole recipe or any other recipe on my blog, I'd love to hear from you! Leave a 🌟 star rating and let me know how it went in the comment section below!

📖 Recipe

Easy Breakfast Casserole

Easy Breakfast Casserole

This Easy Breakfast Casserole is made with breakfast sausage, shredded potatoes, cheese and eggs. It is make-ahead and freezer friendly!
No ratings yet
Print Recipe Pin Recipe
Favorite
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Breakfast
Servings 12 Servings

Ingredients
  

  • 10-16 ounces breakfast sausage
  • 2 tablespoons olive oil
  • 1 pound potatoes (russets) peeled & shredded
  • 1 cup cheddar cheese shredded
  • 12 large eggs
  • ¾ cup milk
  • 1 teaspoon salt
  • pepper to taste
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

  • Preheat an oven to 350°F and lightly grease a 9x13 pan.
  • In a large skillet over medium heat brown the breakfast sausage. Crumble the sausage as it cooks.  Remove from the pan and drain. Set aside until needed. 
  • In the same pan add in 2 tablespoons of oil. Evenly spread the shredded potatoes in the pan. Season with ½ teaspoon of salt and your desired amount of pepper. Cook for 5 minutes, flip then cook for another 5 minutes. The potatoes are just being partially cooked, they will continue cooking when baked.
  • Remove the potatoes from the pan, set aside to cool while you put together the milk mixture.
  • In a large bowl combine the milk and eggs. Season with the remaining ½ teaspoon of salt your desired amount of pepper. Whisk to fully combine.  
  • Evenly spread the potatoes over the bottom of the prepared pan. Sprinkle over the sausage. Pour over the egg and milk mixture and top with the remaining cheese.
  • Bake for 35-40 minutes, or until the center is set. Cool slightly before serving. Enjoy!
Tried this recipe?Let us know how it was!

Banana Pudding Cupcakes

by Leave a Comment

Your favorite pudding meets a cupcake. Banana Pudding Cupcakes are a game-changer! These are moist, fluffy vanilla cupcakes filled with the best homemade banana pudding and topped with a banana whipped cream.

Banana Pudding Cupcakes

I love just about anything with bananas in it. I've shared some of my favorite banana recipes with, like these Chocolate Chip Banana Muffins and this Banana Nut Baked Oatmeal. These Banana Pudding Cupcakes are by far the best one. Perhaps it's my Southern roots, but banana pudding holds a special place in my heart.

I mean, what's not to love about the combination of pudding, fresh bananas, and fluffy whipped cream? That's the inspiration behind this cupcake. If you're a fan of banana pudding, these cupcakes are a must-try!

When I embarked on creating these scrumptious cupcakes, my goal was to infuse them with natural banana-flavored pudding, avoiding artificial flavorings. To accomplish this, I begin by steeping half of an overly ripe banana in milk overnight, which I then use to prepare the pudding the following day.

Banana Pudding Cupcakes

This technique imparts a fresh banana taste without the need for actual banana pieces that might oxidize and spoil the texture. This method really does make the BEST pudding; I even use it for my traditional banana pudding.

My Latest Videos

Tips

  • Assemble the cupcakes right before serving. Alternately you can assemble the cupcakes (minus the vanilla wafer and banana slice) in advance and refrigerate them. Just be sure to remove them from the refrigerator 30 minutes before serving.
  • Do not place the vanilla wafer and fresh banana slice on the cupcakes until you are ready to serve the cupcakes. The wafer will get soggy, and the banana will turn brown.
  • If you want to completely make the cupcakes in advance, do not garnish with the vanilla wafers and sliced bananas. Trust me, there will be plenty of fresh banana flavor from the pudding and whipped cream.

How To Make Banana Pudding Cupcakes

These cupcakes do take a little extra time and prep work, but I promise it is so worth it!

STEP 1

The day before preparing the pudding, slice half of a very ripe banana and put it into a container. Then pour in the milk, cover it, and let it refrigerate for 12 to 24 hours.

STEP 2

After the banana has soaked in the milk for 12-24 hours, strain the milk and discard the banana.

STEP 3

In a medium bowl whisk together the egg yolks. Set aside. In a small bowl whisk together ¼ cup of the milk with the cornstarch. Set aside.

Combine the remaining milk, all of the sugar and salt in a medium saucepan. Place over medium heat and whisk until the mixture is hot.

STEP 4

Once the milk mixture is hot, slowly pour about ½ cup of the mixture into the egg yolks. Whisk vigorously until fully combined. Slowly pour the mixture back into the pan. Pour in the cornstarch mixture.

Place the pan back over medium heat and continue whisking until the mixture begins to simmer and thicken. Remove from the heat, whisk in the vanilla extract and butter.

STEP 5

Pour into a clean bowl and place a piece of plastic wrap over the pudding, pressing it to the top of the pudding. Allow to cool for 20-30 minutes before refrigerating for 4 or more hours.

Banana Pudding Cupcakes

How To Make Banana Whipped Cream

What is banana pudding without whipped cream? I took the same approach here, making the whipped cream as I did with the pudding. This makes the BEST whipped cream that brings just that much more delicious banana flavor to the cupcake. Sure, you can just make plain whipped cream, but where's the fun in that?

STEP 1

Place the remaining half of the banana from the pudding preparation into a container. Add the heavy cream to this container, then cover it and place in the refrigerator.

STEP 2

After the cupcakes have cooled completely and the pudding has set, strain the heavy cream into the bowl of a mixer. Discard the banana slices.

STEP 3

Begin mixing until just before stiff peaks. Add in the powdered sugar and vanilla extract. Continue mixing until stiff peaks form. Place in a piping bag fitted with your choice of piping tip.

ASSEMBLING THe CUPCAKES

When the cupcakes are completely cooled and the banana pudding is set, gently scoop out the center of the cupcakes.

Banana Pudding Cupcakes
Banana Pudding Cupcakes

Fill each hole with banana pudding. Spread a little on top of each cupcake as well.

Pipe on the banana whipped cream. Then place a vanilla wafer and slice of fresh banana on top of each cupcake.

Serve and enjoy!

More Delicious Recipes

Apple Pie Cinnamon Rolls

Chocolate Cupcakes with Peanut Butter Frosting

Vanilla Cupcakes

Vanilla Cupcakes with Chocolate Frosting

Tried This Recipe?

Leave a review below, I would love to hear how it turned out! ⭐⭐⭐⭐⭐

FOLLOW ME on Facebook, Pinterest, and YouTube to stay connected!

📖 Recipe

Banana Pudding Cupcakes

Banana Pudding Cupcakes

Moist, fluffy vanilla cupcakes filled with the BEST homemade banana pudding and topped with banana whipped cream. The perfect treat for any occasion.
No ratings yet
Print Recipe Pin Recipe
Favorite
Prep Time 1 day
Cook Time 40 minutes
Rest Time 4 hours
Total Time 1 day 4 hours 40 minutes
Course Dessert
Servings 14

Ingredients
  

Vanilla Cupcake

  • ½ cup usalted butter softened
  • 1 cup sugar
  • 2 large eggs room temperature
  • 1 ¼ teaspoons vanilla extract
  • ½ cup buttermilk room temperature
  • 2 tablespoons sour cream room temperature
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ easpoon salt

Banana Pudding (See Notes)

  • 3 cups milk
  • ½ large ripe banana sliced
  • 3 ½ tablespoons cornstarch
  • ¾ cup sugar
  • 3 large egg yolks
  • 4 teaspoons unsalted butter
  • 1 ½ teaspoons vanilla extract
  • 1 pinch salt

Banana Whipped Cream

  • 2 cups heavy whipping cream cold
  • ½ large ripe banana sliced
  • ½ cup powdered sugar
  • 1 splash vanilla extract
  • As Needed vanilla wafers
  • As Needed banana
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

Vanilla Cupcakes

  • Preheat an oven to 350° F and line a cupcake pan with liners.
  • In a mixing bowl combine the softened butter and sugar. Begin creaming the butter and sugar, scraping down the sides of the bowl as needed, for 4 minutes. Or until light and fluffy. Do not rush this process.
  • While the butter and sugar are creaming combine the flour, baking powder, baking soda, and salt in a medium bowl.  Set aside.
    Measure out the buttermilk, add in the sour cream and stir until fully combined. Set aside.
  • Once the butter and sugar have become light and fluffy, add in the eggs, one at a time, mixing well after each addition. Beat in the vanilla extract.
  • Add ⅓ of the dry ingredients to the butter mixture, mix on low just until combined.
    Pour in ⅓ of the milk mixture, mix on low until just combined.
  • Continue this process until all of the flour and milk mixture have been incorporated. Scraping down the sides of the bowl as needed.
    Scoop into the prepared cupcake pan.
  • Bake for approximately 20-25 minutes. The cupcakes are ready when a toothpick inserted in one of the cupcakes comes out with moist crumbs. Cool for 5 minutes before removing from the pan. Place cupcakes on a cooling rack.

Banana Pudding

  • The day before preparing the pudding, slice half of a very ripe banana and put it into a container. Then pour in the milk, cover it, and let it refrigerate for 12 to 24 hours.
  • After the banana has soaked in the milk for 12-24 hours, strain the milk and discard the banana.
    In a medium bowl whisk together the egg yolks. Set aside.
  • In a small bowl whisk together ¼ cup of the milk with the cornstarch. Set aside.
  • Combine the remaining milk, all of the sugar and salt in a medium saucepan. Place over medium heat and whisk until the mixture is hot.
  • Once the milk mixture is hot, slowly pour about ½ cup of the mixture into the egg yolks. Whisk vigorously until fully combined. Slowly pour the mixture back into the pan. Add in the cornstarch mixture.
  • Place the pan back over medium heat and continue whisking until the mixture begins to simmer and thicken. Remove from the heat, whisk in the vanilla extract and butter.
  • Pour into a clean bowl and place a piece of plastic wrap over the pudding, pressing it to the top of the pudding. Allow to cool for 20-30 minutes before refrigerating for 4 or more hours.

Banana Whipped Cream

  • 12-24 hours before making the Banana Pudding Cupcakes slice half of a very ripe banana and place in a container. Pour the heavy cream in the same container, cover and refrigerate.
  • After the cupcakes have cooled completely and the pudding has set, strain the heavy cream into the bowl of a mixer. Discard the banana slices.
  • Begin mixing until just before stiff peaks. Add in the powdered sugar and vanilla extract. Continue mixing until stiff peaks form. Place in a piping bag fitted with your choice of piping tip.

Assembling Cupcakes

  • When the cupcakes are completely cooled and the banana pudding is set, gently scoop out the center of the cupcakes.
  • Fill each hole with banana pudding. Spread a little on top of each cupcake as well.  Pipe on the shipped cream and top with a slice of fresh banana and a vanilla wafer.  Enjoy!

Notes

Start infusing the milk and heavy cream 12-24 hours before making the recipe.
Tried this recipe?Let us know how it was!

Sour Cream and Chive Mashed Potatoes

by Leave a Comment

The BEST Sour Cream and Chive Mashed Potatoes recipe! These deliciously creamy mashed potatoes are and easy side dish that is perfect for your next dinner party, holiday meal or weeknight dinner. This classic baked potato combination takes these mashed potatoes to the next level.

Who doesn't love a nice helping of creamy, buttery mashed potatoes to accompany their favorite dish? Whether you are serving your favorite meatloaf or chicken fried chicken, these sour cream and chive mashed potatoes will make the perfect side. I look forward to Spring every year, when the perennial herbs start growing back and I can begin incorporating them into our meals.

Chives are one of my favorite herbs to have growing in the garden because they add a punch of flavor to dishes. Mixed with sour cream, they make the best flavored mashed potatoes.

Smoked Gouda Mac and Cheese

Collard Greens

Roasted Cauliflower

Rice Pilaf

Use your favorite potato for mashed potatoes. I will literally use any potato I have on hand. Russets, yukon gold and red potatoes equally make great mashed potatoes. You can even use leftover baked potatoes for mashed potatoes!

Cut the potatoes into equal pieces. Peeling is totally optional. Cutting is necessary to promote even cooking. You can cut them into small pieces if you are wanting to cook them quickly.

Boil the potatoes in water until tender. You can test the potatoes by piercing them with a fork or knife. If the potato falls off easily, it is done. Drain of the water and place back in the pot. Mash and set aside.

Heat the milk, butter and sour cream together in a small saucepan, whisking to fully combine the ingredients. Heat just until the butter is melted. Do not boil.

Mix the milk mixture with the mashed potatoes. When fully incorporated, add in the salt, pepper and chives, stir until fully combined.

Taste and adjust the seasonings as needed.

Enjoy!

Savory, cheesy Bacon Spinach Quiche baked in a flaky pie crust. This delicious quiche is soft, creamy and perfect for a filling make-ahead breakfast, lunch or dinner. The combination of fresh spinach, salty bacon and loads of cheese make the best quiche.

Mashed potatoes are easy to prep in advance. You can prep the potatoes or the entire dish. Here are two different ways to prep your mashed potatoes.

I love serving mashed potatoes with just about anything. It is a versatile side that compliments so many dishes.

Serve these mashed potatoes with one of these delicious recipes: Smothered Chicken, the sauce from this smothered chicken recipe is so good on mashed potatoes! Chicken Fried Chicken pairs extremely well with mashed potatoes.

Hamburger Steak and mashed potatoes go together so well, but an all-time family favorite is this Buttermilk Chicken Tenders recipe served with mashed potatoes.

Comment down below your favorite recipe to serve alongside mashed potatoes.

Store leftover mashed potatoes in an airtight container for up to 4 days. Leftover mashed potatoes can also be frozen. Freeze in a freezer bag or airtight container for up to 1 year.

Tried This Recipe?

Leave a review below, I would love to hear how it turned out! ⭐⭐⭐⭐⭐

FOLLOW ME on Facebook, Pinterest, and YouTube to stay connected!

📖 Recipe

Sour Cream and Chive Mashed Potatoes

Sour Cream and Chive Mashed Potatoes

The combination of tangy sour cream and freshly chopped chives works perfectly in these buttery mashed potatoes.  Try them alongside your favorite roasted chicken or meatloaf recipe.  
No ratings yet
Print Recipe Pin Recipe
Favorite
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Side Dishes
Servings 4

Ingredients
  

  • 2 lb potatoes peeled (optional)
  • 6 tablespoon sour cream
  • 4 oz butter cubed
  • 5 tablespoon milk
  • 1-2 tablespoon chives chopped
  • 1 Teaspoon salt
  • As Needed pepper
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

  • Cut potatoes into medium sized pieces.  Place the potatoes in a large pot and fill with enough water to cover the potatoes. Bring to a boil and cook until the potatoes can be easily pierced with a knife or fork. Drain the potatoes and place back in the pot.  Mash and set aside.
  • In a small pan add the milk, butter and sour cream, whisking to fully combine the ingredients. Heat just until the butter is melted. Do not boil.
  • Pour the milk mixture over the mashed potatoes and stir until well combined.  
  • Season with salt, pepper and chives.  Taste and adjust the seasonings if needed.  Enjoy!

Notes

For less of a tangy flavor from the sour cream, omit 1-2 tablespoons of the sour cream and replace it with milk.  
Have leftovers?  Give this Potato Pancake recipe a try!
Tried this recipe?Let us know how it was!

Growing Summer Squash

by 1 Comment

Summer squash is a staple in most gardens, especially in this southerner's garden. It is extremely easy to grow through Spring, Summer and Fall, that is if the pests don't kill it first. We'll touch on that more later. Squash is a very prolific plant, with only a handful of plants needed to feed a family, making it a favorite of many home gardeners.

Growing Summer Squash

First, let's talk about the two main types of squash and their differences, Summer Squash and Winter Squash. Summer Squash has a thin, more tender skin and a very short storage life. Winter squash has a thicker, less palatable skin and a much longer storage like. Yellow squash as well as zucchini are some of the more common varieties of summer squash grown.

Pumpkins and butternut squash fall in the winter squash category. Summer Squash varieties are typically eaten shortly after they are harvested, whereas winter Squash can be stored and eaten throughout the Winter.

Another major difference between the two is how they grow. Summer Squash grow in more of a bush style, where winter squash typically grows long vines and can be grown vertically.

Table of contents

Growing Summer Squash

Summer Squash Varieties to Try

  • Zucchini - You can find many different types of zucchinis from the popular "Black Beauty" to a yellow type called "Golden Zucchini".
  • Patty Pan Squash - This type grows rounder and flatter and makes a great, fun addition to the garden.
  • Straight Neck Squash - A favorite of mine for making fried squash!

When To Grow Summer Squash

Summer Squash can be grown in the Spring, Summer and Fall. For most climates, Summer Squash will grow until a frost kills it. They are easy to germinate and very fast growers. Most varieties are ready to harvest in just 50 days from sowing. In most climates, summer squash is started in early spring. For a head start in the Spring start plants indoors before your last frost date.

Spring Planting

For Spring planting start seeds indoors 4 weeks before your last frost date. Using a planting calendar really helps keep track of when to start your seeds. Don't be tempted to start your seeds too early, because these fast-growing plants will quickly outgrow their pots and need further potting up.

Direct sow seeds outside after threat of frost has passed. For continuous harvesting continue sowing ever 3 weeks throughout your growing season.

Fall Planting

Depending on your first frost date, late summer planting can be done for Fall harvesting. Direct sow seeds in late July through August.

Where To Grow Summer Squash

Plant in area that receives full sun and soil that is well-draining. Amend soil with compost and feed regularly with an all-purpose fertilizer for continuous production.

How to Plant Summer Squash

Plant summer squash 18-24 inches apart. Summer squash plants grow vigorously and take up a lot of room when mature. Be sure to give them plenty of space to grow.

For limited space try growing summer squash vertically. While it won't climb by itself, you can tie it up a stake or trellis as it grows. Summer Squash plants will but out some tendrils but will still need help to support the plant.

Growing Summer Squash

Keeping the leaves trimmed will help with airflow. Trim leaves that are yellowing or show signs of powdery mildew. Powdery mildew is a fungal disease that appears on the leaves and stems of plants. It is grayish white in color and looks like powder on the plant. Remove the infected leaves and stems and dispose of them.

Harvesting Summer Squash

Harvest in the mornings when the moisture content of the squash is higher. This will help keep the squash longer in the refrigerator. Squash should be harvested when young. When harvested young, the skin is thinner and more tender. The squash will also be more flavorful. The seeds are smaller and easier to eat. If harvested when large and more mature, summer squash is best used in baked goods like zucchini bread or muffins.

If one really gets away from you, let it fully mature and save the seeds for your next planting.

Growing Summer Squash

Pests in the Garden

Like any plant you grow in the garden, summer squash has pests that can destroy and entire crop, sometimes before you get to harvest any. Here we will discuss the 2 most common pests, Squash Bugs and Squash Vine Borers. The nemesis to most gardeners. No squash plant is safe from wither of these pests.

Squash Bugs suck the sap from your plants, resulting in wilted, damaged plants that stop producing. Squash Bugs typically lay their bronze-colored eggs on the underside of leaves; however, I have found them on the tops of leaves several times. The eggs are laid in clusters and can easily be spotted if you are searching for them.

Growing Summer Squash
Squash Bug Eggs
Growing Summer Squash
Squash Bugs after hatching.

Squash Vine Borers are the most destructive pest, in my opinion. The moth lays its eggs on EVERY part of the squash plant. These bronze-colored eggs are a lot harder to spot than the squash bug eggs because they are laid singly. If left to hatch, the larvae bores into the plant, eating its way through the stem, ultimately killing the plant. If you notice a yellow substance that resembles sawdust around your plants stem, that is the larvae eating through the stem.

Growing Summer Squash
Vine Borer Egg
Growing Summer Squash
Damage from a Vine Borer's Larvae.

The best way to deal with these two pests is to try to prevent the damage they can do. The easiest step to take is to look over your plants daily and hand pick the eggs before they get the chance to hatch. Once they hatch it will be a lot harder to get rid of them.

FOLLOW ME on Facebook, Pinterest, and YouTube to stay connected!

More on Gardening

Growing Broccoli

Growing a Kitchen Garden

Growing Tomatoes

Growing Peppers

One response to “Growing Summer Squash”

  1. Sam

    Great read!

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Spicy Sausage and Olive Pizza

by 2 Comments

Spicy Italian Sausage, briny green olives and fresh banana peppers top this absolutely delicious pizza. The combination of toppings on this Spicy Sausage and Olive Pizza is sure to be your new favorite for pizza night. I've included links to my favorite easy pizza sauce and essential pizza dough recipes below.

Pizza! We make a lot of pizza in the Pilgreen household. Through the years we have played with many topping combinations, some have become staples, like this Pepperoni Alfredo Pizza, and some are on repeat quite often.

My Latest Videos

This combination of toppings is certainly my go to, when I have Italian Sausage. Both spicy and sweet Italian Sausage work great for this pizza. I typically use whatever I have on hand. The briny green olives add FANTASTIC flavor to pizza; I add them to so many different pizzas. They are one of my favorite pizza toppings. And fresh basil from the garden during the warmer months.

How to Make Spicy Sausage and Olive Pizza

Pizza Dough: First make the pizza dough using your favorite pizza dough recipe or try my favorite pizza dough recipe.

Pizza Sauce: While the dough is proofing whip together this super easy, no cooking necessary, pizza sauce from scratch. This sauce has been a favorite of mine for years now. I usually make the full batch, use what I need, portion and freeze the rest.

Cook Sausage: In a pan over medium heat, cook the sausage, crumbling it as it cooks. Remove from the pan and place on a paper towel lined plate until needed.

Slice Peppers and Olives: You can use either fresh banana peppers (what I used in this recipe) and thinly slice them along with the olives or use pre-sliced and pickled banana peppers. Both are fantastic on pizzas!

Assemble Pizza: Roll out the dough to roughly 15". Spread your desired amount of pizza sauce over the dough. Top with mozzarella cheese, meat, peppers and olives. Sprinkle over the remaining mozzarella and parmesan cheese.

Bake: Place in a 450° F oven and bake for 15-20 minutes.

Cool: Cool for 5-10 minutes before topping with fresh basil and slicing. Enjoy!

More Delicious Recipes

Pepperoni Alfredo Pizza

Spinach Alfredo Bacon Pizza

Breakfast Pizza

Sheet Pan Pizza

Tried This Recipe?

Leave a review below, I would love to hear how it turned out! ⭐⭐⭐⭐⭐

FOLLOW ME on Facebook, Pinterest, and YouTube to stay connected!

📖 Recipe

Spicy Sausage and Olive Pizza

Spicy Sausage and Olive Pizza

Crumbled spicy sausage, briny green olives, fresh banana peppers and loads of cheese make up this absolutely delicious pizza.  If you are looking for something different, this pizza is a must try! 
5 from 1 vote
Print Recipe Pin Recipe
Favorite
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Dinner
Servings 8

Ingredients
  

  • ½ pizza dough recipe (link below) or your favorite pizza dough
  • As Needed pizza sauce link below
  • 8 ounces spicy italian sausage cooked and crumbled
  • 20 green olives sliced
  • 2 large banana peppers sliced
  • 3 cups mozzarella cheese shredded
  • As Needed parmesan cheese shredded
  • 1 drizzle olive oil optional
  • As Needed fresh basil optional
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

  • Pre-heat an oven to 450° F.
  • Lightly grease a work surface and roll the pizza dough out into a 15-inch circle.  Place on a lightly greased pizza pan, gently stretch the dough back into a 15-inch circle. 
  • Spread an even layer of pizza sauce over the pizza dough.  Using as much as you want.  Sprinkle over 2 cups of the mozzarella cheese.
  • Add the crumbled spicy Italian sausage, green olives and banana peppers.  Sprinkle over the remaining mozzarella cheese and the parmesan cheese.  Add a drizzle of olive oil if desired.
  • Bake for 15-20 minutes.  For a thicker crust let the pizza rest for 30 minutes before baking.
  • Allow the pizza to rest for 5-10 minutes before topping with basil and slicing.  Enjoy!

Notes

Actual time varies, depending on if you are making the dough from scratch too.  
Pizza Dough
Pizza Sauce
For a thicker crust, let the pizza sit for 20-30 minutes after adding the toppings to puff up.
Tried this recipe?Let us know how it was!

Variations

If you don't have banana peppers or don't care for banana peppers, try using some of these other peppers.

Bell Peppers - Diced bell peppers of any color are always a great topping for pizza.

Jalapeño Peppers - Fresh or pickled jalapeños make a fantastic pizza topping. Especially if you really want to up the spice level.

Pepperoncinis - Fresh or pickled pepperoncinis (like the ones you get in some delivery pizza boxes) are great when cooked on pizzas.

Growing Cabbage

by Leave a Comment

A member of the Brassica family, Cabbage is great addition to every garden. This cool season crop can prove pretty tricky to grow, but with the right conditions and a little care, it can be done successfully. From the classic large green heads of cabbage to red and savoy types of cabbage, you cannot go wrong with growing cabbage in your Spring and Fall gardens.

I love growing cabbage in the garden. Cabbage is one of my favorite Spring crops to grow. In my house we LOVE fried (sautéed) cabbage. However, growing this delicious crop hasn't been the easiest for me to grow. My first few attempts at growing cabbage I was left with small heads of cabbages that were absolutely riddled with pests. While that certainly made the chickens happy, this gardener was not so happy. After a lot of research and persistence, I have been able to grow large cabbage heads that are worthy of pictures, and cooking!

Round Green Cabbage Varieties

Red Cabbage Varieties

Other Cabbage Varieties

Cabbage is a cool season crop, meaning that it thrives in cooler weather. Spring and Fall are the best times of the year to grow cabbage. If grown in the summer, cabbage plants are more likely to bolt and go to seed. They key to growing great cabbage is knowing when to plant it. Knowing your growing zone and following a planting calendar are the best way to make sure you plant cabbage at the right time for your area.

I am in East Texas, growing zone 8a and I typically plant my cabbages starts out 4-6 weeks after starting them indoors.

The key to Fall planting is waiting until the weather cools in late summer before planting your starts out. Cabbage does not like hot weather and will not thrive it planted in the heat of summer. You will want to really watch your weather forecast and wait to plant your cabbage.

It is best to wait until late summer when the weather is consistently below 90° F. Cabbage will not tolerate the heat very well.

A kitchen garden should be beautiful and reflective of your personality. You should want to spend time in it. A kitchen garden should be productive but is not meant for growing large quantities of food for preserving. Grow herbs, vegetables and fruit that you and your family normally eat and cook with.

Plant in full sun, aiming for a minimum or 6 hours of direct sunlight daily. Although cabbage likes growing in cool temperatures, it needs full sun to grow. Plant in fertile, well-draining soil amended with compost.

Cabbage plants get quite large and require ample space to grow. Aim to plant your cabbage plants 18-24 inches apart. At planting, fertilize with an all-purpose organic fertilizer. I like to add some blood meal along with my fertilizer for a boost of nitrogen.

Cabbages are heavy feeders and require a regular feeding schedule to form large heads. Once the plants have been in the ground for 3 weeks, I like to fertilize with fish emulsion every 3-4 weeks until harvest.

When it comes to watering cabbage plants, stick to a regular even watering schedule. Uneven watering will cause stressed plants that do not form good heads. Mulching will help the soil retain moisture and keep your cabbage happy.

When harvesting "heads" of cabbage, harvest when the cabbage has formed a nice tight head. You can harvest at any size, just be sure to harvest before it heats up in the summer. Fall grown cabbage can tolerate a light freeze but should be harvested before a hard freeze.

When harvesting "leafy cabbages" such as Pak Choi, use the cut and come again method for continuous harvests.

Cabbage worms, slugs and pill bugs love to feast on plants in the brassica family. I struggle with all three of these pests throughout the year. These pests can decimate your cabbages in a short period of time if you do not keep up regular pest control.

I typically reach for Diatomaceous Earth (DE) for these pests. You can lightly dust the plants whenever you see pest damage to help rid them of the pests. Another organic product that works well is Bacillus Thuringiensis (BT). This is a spray that is very effective against cabbage worms.

If caught early enough, simple hand picking may be all you need to fight these pests and save your cabbages.

FOLLOW ME on Facebook, Pinterest, and YouTube to stay connected!

Growing Broccoli

by 7 Comments

There is nothing quite like growing broccoli. Nutrition alone makes this delicious vegetable a prize in the garden. The flavor of homegrown broccoli, however, far surpasses what you get from the grocery store. You might be thinking, surely it doesn't taste that much different. It does, it really does!

Table of contents

Broccoli is a cool season crop that grows best in the cooler months of the year. It is in the Brassica family, much like cabbages, cauliflower and brussels sprouts. Plants in the brassica family need a long growing season, which makes them a little difficult to grow in the spring in growing zones like mine that get warm fairly quickly in the spring. Fall planting of these plants usually work best for zones that are on the warm side.

This year I was a happy broccoli mama! This spring has been much cooler than normal, making a fantastic spring garden. With the cool spring and lots of rain, my broccoli harvest was the best to date. I live in East Texas, growing zone 8b and our springs are usually very warm and short. This year was different, and the brassicas loved it! So did I!

Some Broccoli Varieties to Try

  • I have had the best success with Green Magic Broccoli. This variety produces large heads and grows well in the South.
  • Calabrese Broccoli grows medium to large heads. In my experience, this variety goes to seed pretty quickly when Spring starts to warm up. Fall tends to be the nest time for me to grow this variety.
  • Belstar is a variety that I am excited to try this Fall/Winter. This variety grows well in the South and can be grown through the winter.
  • Sun King is known for being heat tolerant and producing tons of side shoots.

There are so many more that you can try. Some varieties will do better it certain growing zones than others.

When to Grow Broccoli

Depending on your growing zone (you can look up your growing zone here) broccoli is best planted as early as late winter for a spring crop to late august for a fall crop. In some areas early to mid-spring is the ideal time to plant broccoli. In my experience, trial and error will help you learn when the best time to plant in your area is.

Always check with your seed pack to know when to sow broccoli seeds.

Related➡️ How to Grow Tomatoes and How to Grow Cabbage

Spring Planting

For Spring Planting, I start my broccoli seeds indoors in December and plant them out in February. In late April and early May I am harvesting beautiful heads of broccoli. I like to follow a planting calendar to help keep track of when to start seeds and when to plant them out. Keeping up with the weather also helps a lot.

In general start seeds indoors 6-8 weeks before your last frost.

Since broccoli prefers cooler weather, and can withstand a light frost, it is best to plant out before your last frost date in the spring. Broccoli takes a while to mature so planting early before it gets too warm in spring is ideal.

Fall Planting

Since the soil is warm enough to germinate seeds, you can sow your seeds directly in the ground for your fall planting. Or you can start them indoors and transplant them out. I like to start my fall broccoli indoors to better keep an eye on them. Since I live in such a hot climate, I find it is best to keep them indoors and plant them out when the weather cools down. In cooler climates you can probably get by with direct sowing your broccoli.

  • Directly sow seeds in late July. Sow ¼" deep 18-20 inches apart.
  • Start seeds indoors in late July. Plant out when the weather cools down, around 4-6 weeks after starting seeds indoors.

Aim to plant your broccoli starts out at least 4 weeks before your first frost to give them ample time to get established.

Where to Grow Broccoli

Broccoli likes to grow in full sun. Aim to plant broccoli in a sunny spot with well-draining soil. To prevent leggy plants broccoli needs 6-8 hours of sun every day.

Broccoli needs nutrient dense soil to develop those beautiful heads that we all love. Amending with fresh compost at planting as well as fertilizing with a good all-purpose fertilizer will ensure your broccoli plants develop nice healthy heads for eating.

How to Plant Broccoli

Broccoli is a heavy feeder and requires ample space to grow. Plant broccoli with a spacing of 18-20 inches. The more room you give them the healthier the plants will be.

Fertilize at planting time and again 3-4 weeks after planting. Continue feeding regularly for the best production.

Keep plants well-watered, aiming for 1-1 ½ inches per week.

Harvesting Broccoli

Harvest broccoli heads while they are still firm and tight. This may take a few times to get this right. I know I have let far too many broccoli heads grow too long hoping for larger heads resulting in loose broccoli heads that are near flowering.

Harvesting broccoli heads in the morning while the plants are full of moisture and the weather is still cool is the best time. This will help the broccoli longer in the refrigerator.

Don't toss those broccoli leaves after harvesting the heads. Broccoli leaves are edible and delicious! Young broccoli leaves are great in salads. You can sauté broccoli leaves and add them to soups, quiches and many more dishes. I treat broccoli leaves like I do kale. If you don't plan on eating the leaves, toss them to your chickens. They make a great chicken treat!

Alternatively, you can leave the broccoli plant in the ground, and it will continue produces small broccoli florets, great for snacking on or adding to a stir-fry.

Recipes Using Broccoli

Roasted Broccoli

Quick Beef and Broccoli

Creamy Chicken and Broccoli Pasta

Broccoli Rice Casserole

FOLLOW ME on Facebook, Pinterest, and YouTube to stay connected!

Sourdough Bagels

by 2 Comments

Chewy, flavorful Sourdough Bagels that are extremely easy to make. Seriously, you will love how easy these delicious bagels are to make. Chewy, crusty and full of sourdough's delicious tangy flavor, these bagels should be on every sourdough bakers "must bake" list.

Any chance I get to use my sourdough starter I jump on it. Making homemade sourdough bagels is definitely at the top of my list, right beside sourdough bread, as one of my favorite ways to use my sourdough starter.

I've mentioned before how much I love making bread from scratch. Making fresh bread is nothing like baking a batch of cookies, you really feel accomplished and want to share with the world, "Look what I made!" Well, that's how it is for me when I make any type of bread. Maybe that's because bread making seems hard, especially to a new baker. I promise, it really isn't that hard to make and my goodness, it tastes so much better than any store-bought bread.

Sourdough Bread

Sourdough English Muffins

Sourdough Cinnamon Rolls

Roasted Garlic and Rosemary Sourdough Bread

The full instructions can be found in the recipe card below.

These bagels will take 2 days from start to finish. Make sure you read through the entire recipe before starting to ensure you have enough time to complete the recipe.

Day 1:

Feed the sourdough starter 4-6 hours before making the dough. Once the starter is ready add it to a bowl with the water, sugar, salt and bread flour. Mix to combine.

Now knead the dough until it is soft and elastic and passes the windowpane test. Adding more flour if needed during the kneading process.

Cover and place on the counter to long ferment overnight.

If you keep your starter in the refrigerator, pull it out the night before, discard and feed the starter then leave it out on the counter overnight.

In the morning discard and feed the starter again.

This will give the starter a boost before using it for the recipe. I find my starter is more active when I feed it the night before using it.

Day 2:

Time for shaping!

To shape the bagels, start by dividing the dough into 2 equal pieces. Then divide each piece into 4 equal pieces, making 8 pieces total. Working with one piece of dough at a time, pinch together all of the edges then place seam side down on your work surface. Roll them into smooth round boules, like you do for dinner rolls.

Working with one piece of dough at a time, take your thumb and press a hole through the middle of the dough. Then pick up the dough and gently stretch the hole to about 2 inches in diameter.

Place on a parchment line baking sheet, lightly cover with a towel and allow to proof until puffy.

In a large pot add in the 3 quarts of water, brown sugar and baking soda.  Mix well.  Bring to a boil.  In a small bowl mix together the egg and water to make an eggwash.

Drop 3 bagels into the boiling water, let each one boil for 30 seconds to 1 minute, flip and boil for another 30 seconds to 1 minute. Remove from the water and place back onto the greased and lined baking sheet.  Continue until all bagels have been boiled.

Whether you want cheese, poppy seed or the ever famous "everything bagel" this is when you season the bagels.

If you are wanting to flavor the dough here are a few options to use. Just add them into the dough before shaping the bagels.

Dried garlic

Raisins

Blueberries

After the bagels have been boiled, lightly brush them with the eggwash then add your choice of flavorings. Place in the oven and bake! Simple as that, now you have delicious Sourdough Bagels!

FOLLOW ME on Facebook, Pinterest, and YouTube to stay connected!

Tried This Recipe?

Leave a review below, I would love to hear how it turned out! ⭐⭐⭐⭐⭐

📖 Recipe

Sourdough Bagels

Sourdough Bagels

All of the delicious flavor and health benefits of sourdough in a delicious bagel.  Sourdough Bagels are one of my favorite recipes to make using sourdough starter.  
5 from 1 vote
Print Recipe Pin Recipe
Favorite
Prep Time 1 hour
Cook Time 30 minutes
Rest Time 16 hours
Total Time 17 hours 30 minutes
Course Breads, Breakfast, Freezer Friendly
Servings 8

Ingredients
  

  • 100 g sourdough starter fed and active
  • 1 ¼ cup water
  • 2 tablespoon light brown sugar
  • 1 ½ teaspoon salt
  • 3 ½ cup bread flour
  • As Needed toppings/flavorings

Water Bath

  • 3 qt water
  • ¼ Cup brown sugar or malted barley syrup
  • 1 Tablespoon baking soda

Eggwash

  • 1 Large egg beaten
  • 1 Tablespoon water
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

  • In the bowl of a mixer combine the active starter, sugar, salt, water and bread flour.  Mix until fully combined.  Using a dough hook knead the dough until it is soft, elastic and it passes the windowpane test.  (Add more flour if needed during the kneading process.) 
  • Place in a lightly oiled bowl, cover with a damp towel and place on the counter overnight for a long ferment.  
  • The next day, punch down the dough, and turn out onto an unfloured work surface.  Line and lightly grease a large baking sheet.
  • Lightly cup your hand around the ball of dough and begin gently rolling it in a circular motion using the palm of your hand to build tension in the dough as you are shaping it. The ball of dough should be tight and smooth on the top. Place seam side down on a lined and greased baking sheet.
  • Working with one piece of dough at a time, take your thumb and press a hole through the middle of the dough. Then pick up the dough and gently stretch the hole to about 2 inches in diameter.
  • Place back onto the lined and greased baking sheet, cover with a damp towel or plastic wrap.  Allow the bagels to proof for until puffy.  This should take about 30 minutes.  You are not wanting them to double, just to become puffy.  
  • Once the bagels are proofed, preheat an oven to 425° F.
  • In a large pot add in the 3 quarts of water, brown sugar and baking soda.  Mix well.  Bring to a boil.  In a small bowl mix together the egg and water to make an eggwash.
  • Drop 3 bagels into the boiling water, let each one boil for 30 seconds to 1 minute, flip and boil for another 30 seconds to 1 minute. 
    Remove from the water and place back onto the greased and lined baking sheet.  Continue until all bagels have been boiled.
  • Egg wash each bagel and sprinkle with toppings or leave plain.
    Place in the oven and bake for 20 minutes.  Enjoy!

Notes

Windowpane Test:
Pull a piece of the dough off of the big ball of dough. With both hands, gently stretch the dough out until the middle stretches out thin enough to see through it. If the dough stretches out thine enough for you to see through it before it breaks, the dough has been kneaded long enough. This is called the windowpane test. If it stretches and breaks pretty quickly, knead the dough longer.
Tried this recipe?Let us know how it was!

Chicken Fried Chicken

by 2 Comments

When I think of homemade comfort food, I think of fried chicken and gravy. Chicken Fried Chicken with country gravy to be exact. One of my go-to meals when I want to sit down to a hearty, comforting meal that only requires a few simple ingredients. You will love how easy this delicious recipe is to follow and how quick it comes together.

Is there anything more comforting than chicken fried chicken smothered in country gravy with a side of creamy mashed potatoes? In the South, we love just about anything fried and anything smothered in white gravy. You will see chicken fried chicken on just about every restaurant that serves southern cuisine. For good reason too, it is delicious!

My Latest Videos

This recipe is definitely a family favorite, that is requested all of the time. Everyone loves the golden fried chicken smothered in the scratch made country gravy. Especially when it is served with a side of creamy mashed potatoes, like these roasted garlic mashed potatoes, and a good yeast dinner roll. You really can't go wrong with that combination.

How To Make Chicken Fried Chicken

This easy homemade chicken fried chicken recipe is a delicious and comforting dish perfect for weeknight dinners.

STEP 1

Pound the chicken breasts out until an even thickness.

STEP 2

In a medium bowl mix together the butter milk, eggs and a dash or two of your favorite hot sauce (optional).

STEP 3

In a shallow pan mix together the flour, cornstarch, paprika, salt, garlic powder and chipotle powder. Mix until fully combined and set side.

STEP 4

Dredge the chicken in the flour, shaking off the excess. Dip in the milk mixture then press firmly in the flour mixture. Make sure to coat all sides of the chicken.

STEP 5

Place the chicken in the preheated oil and cook, flipping once, until the chicken is golden brown and reads 165°F on a thermometer. Cooking just a few pieces at a time to not overcrowd the pan.

How To Make Country Gravy

Hands down, the best gravy ever, is a simple Country Gravy also known as a white gravy. The secret to making a great tasting country gravy is to use leftover oil with the fond (little brown bits of flavor) from whatever meat you have cooked. So, for this Chicken Fried Chicken recipe we are using some of the oil and brown bits leftover from frying the chicken.

STEP 1

In a large saucepan over medium heat add in the oil (with some of the brown bits). Now add in the flour and whisk until smooth and it just leaves a film on the bottom of the pan.

STEP 2

Slowly pour in the milk, whisking to prevent sticking. Continue whisking until thickened.

STEP 3

Season with salt and pepper and remove from the heat.

You'll find that most good country gravies have lots of black pepper in them. I find the best pepper to use is freshly cracked black pepper; it provides best pepper flavor. With that being said, you can certainly use ground black pepper. Use more or less, depending on the flavor you like.

Substituting Buttermilk

While buttermilk will give the chicken wonderful flavor you can certainly substitute it for regular milk. You can also make buttermilk, well at least a soured milk, by adding about 1 tablespoon of some sort of acid, like lemon juice or vinegar, to the milk 5-10 minutes before using it.

I have been using Buttermilk Powder a lot here recently, simply because I find it easier to keep in the refrigerator than actual buttermilk. I use it in Cornbread, for fried chicken and any other recipe that calls for buttermilk. You should be able to find it at your local grocery store or online.

More Delicious Recipes

Roasted Cauliflower

Sautéed Green Beans with Mushrooms

Southern Style Green Beans

Collard Greens

Tried This Recipe?

Leave a review below, I would love to hear how it turned out! ⭐⭐⭐⭐⭐

FOLLOW ME on Facebook, Pinterest, and YouTube to stay connected!

📖 Recipe

Chicken Fried Chicken

Chicken Fried Chicken

Simple and delicious homemade Chicken Fried Chicken with country gravy.  You will love how quickly this recipe comes together with just a handful of simple ingredients.
5 from 1 vote
Print Recipe Pin Recipe
Favorite
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Dinner
Servings 4

Ingredients
  

Chicken

  • 4 chicken breasts
  • ¾ cup buttermilk
  • 2 large eggs
  • 1 dash hot sauce 1-4, optional
  • 1 ½ cups flour
  • 1 teaspoon cornstarch
  • 1 teaspoon paprika
  • 2 teaspoons salt
  • ½ teaspoon pepper
  • ½ tablespoons garlic powder
  • ¼ teaspoon chipotle powder or cayenne
  • as needed oil for frying

Country Gravy

  • 2 tablespoons pan oil with brown bits or use butter
  • 2 ½ tablespoons flour
  • 1 ¼ cups milk
  • ½ teaspoon salt
  • to taste black pepper
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

Chicken

  • In a large cast iron skillet preheat 1-inch of oil to 350°F.
  • While the oil is heating up prep the chicken.  Slightly pound out each breast until an even thickness is achieved.  Pat the chicken dry and lightly salt and pepper it on both sides.
  • In a shallow pan mix together the flour, cornstarch, paprika, salt, garlic powder and chipotle powder. Mix until fully combined and set side.
  • In a medium bowl mix together the milk, eggs and a dash or two of your favorite hot sauce(optional).
  • Dredge the chicken in the flour, shaking off the excess. Dip in the milk mixture then press firmly in the flour mixture. Make sure to coat all sides of the chicken.
  • Place the chicken in the preheated oil and cook, flipping once, until the chicken is golden brown and reads 165°F on a thermometer. Cooking just a few pieces at a time to not overcrowd the pan.
  • Place on a wire cooling rack and repeat until all of the chicken is cooked.

Country Gravy

  • In a large saucepan over medium heat add in the oil (with some of the brown bits). Now add in the flour and whisk until smooth and it just leaves a film on the bottom of the pan.
  • Slowly pour in the milk, whisking to prevent sticking. Continue whisking until thickened.
  • Season with salt and pepper and remove from the heat.

Notes

  • By pounding the chicken breast out slightly, you create an even thickness that ensures the breast cooks more evenly.
  • For the best Country Gravy use some of the oil after you fry the chicken to make the roux.
  • If you don't want to use the leftover oil, you can use butter in its place.
Tried this recipe?Let us know how it was!

Strawberry Blueberry Muffins

by 30 Comments

Looking for a tasty treat for breakfast? These Strawberry Blueberry Muffins are perfectly moist, fluffy and packed full of fresh strawberries and blueberries. Batch bake them, store them in the freezer and you'll have a tasty breakfast ready for those busy mornings.

Strawberry Blueberry Muffins

If you have been here long, you will probably recognize this recipe. This is the same recipe I use for my Blueberry Muffins; I just make a few changes to the batter. You might also remember how much I rave about the batter.

My Latest Videos

I have tried many different muffin batters, and this one has been the best when it comes to moisture and texture. You will certainly see it pop up more in my blog, with different flavor combinations. This is a great all-purpose muffin batter.

Since Spring brings loads of fresh strawberries and blueberries, these muffins have been one of my favorite ways to use them. I'm pretty sure the kiddos are loving them too! I'll get as many as I can in the freezer before the berry season is over.

What you will love about this recipe, besides how good it is, is how fast it comes together. The entire process, from beginning to end, takes only 30 minutes. It's incredibly simple to follow and ideal for batch cooking, which is my usual approach when baking muffins.

Doubling or even tripling this recipe is incredibly simple. Just divide the mixture into separate bowls before adding the fruit to create a variety of muffins.

Once baked and cooled, store them in airtight containers and freeze. This is an excellent method for stocking up on breakfast options in your freezer.

How To Make Strawberry Blueberry Muffins

Grab a mixing bowl and a spatula for this recipe, no mixer required! Did this recipe just get better? I told you was easy.

1. In a large mixing bowl whisk together the dry ingredients. Toss in the strawberries and blueberries. Gently mix until well combined.

2. In a separate bowl, I like to use the measuring cup that I measure the milk in, combine the milk, melted coconut oil, vanilla extract and eggs. Mix until well combined.

3. Pour the milk mixture into the dry ingredients and fold just until combined. Do not overmix.

4. Scoop into lined muffin pan, filling all of the way full. Bake for 16-20 minutes or until toothpick inserted into the middle comes out clean. Enjoy!

Storage & Freezing Tips

Store cooled Blueberry Muffins in an airtight container at room temperature for up to 4 days. Storing in the refrigerator will prolong their shelf life for up to 7 days.

Strawberry Blueberry Muffins

When freezing muffins, allow them to cool completely before placing them in an airtight container or freezer bag in a single layer. Muffins can be stored in the freezer for up to 3 months. Thaw in the refrigerator overnight.

💡Tips

You do not have to thaw frozen berries before baking muffins. You can add the frozen berries straight to the muffin batter and bake. The muffins will turn out great!

If using frozen blueberries, thaw, rinse and pat dry before adding to the dry ingredients. This prevents the blueberries from turning the muffin batter blue/grey. This step is not necessary but makes a more appealing muffin.

More Delicious Recipes

Chocolate Chip Banana Muffins

Cinnamon Rolls

Cherry Muffins

Orange Poppy Seed Muffins

FOLLOW ME on Facebook, Pinterest, and YouTube to stay connected!

Tried This Recipe?

Leave a review below, I would love to hear how it turned out! ⭐⭐⭐⭐⭐

📖 Recipe

Strawberry Blueberry Muffins

Strawberry Blueberry Muffins

Jam packed with berries, these Strawberry Blueberry Muffins are moist, fluffy and absolutely delicious!  Ready in just 30 minutes and freezer friendly.
5 from 19 votes
Print Recipe Pin Recipe
Favorite
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast, Freezer Friendly
Servings 15

Ingredients
  

  • 2 ¼ cup all-purpose flour
  • 1 cup sugar
  • ¼ teaspoon salt
  • 1 tablespoon baking powder
  • 1 cup blueberries fresh or frozen
  • 6 ounces strawberries rough chopped
  • 2 large eggs
  • 1 cup milk room temperature
  • ½ cup butter (or coconut oil) melted and cooled to room temperature
  • 1 teaspoon vanilla extract
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

  • Preheat an oven to 375° F and line a muffin pan with liners.
  • In a large bowl combine the flour, sugar, salt and baking powder.  Whisk until fully combined.  Toss in the strawberries and blueberries.  Mix to evenly distribute the berries.
  • In a separate bowl combine the milk, melted butter, vanilla extract and eggs.  Whisk until fully combined.
  • Pour the milk mixture into the dry ingredients and fold just until combined.  Scoop into the lined muffin pan and bake for 16-20 minutes.  Or until a toothpick inserted into the middle of a muffin comes out clean.  Enjoy!

Notes

Fresh or frozen berries can be used.
 
 
Tried this recipe?Let us know how it was!

10 Delicious Chicken Recipes

by Leave a Comment

Chicken is often a go-to protein because of its versatility. You can make just about anything with chicken, from Italian inspired pasta dishes to Tex-Mex classics like Enchiladas. Here is a collection of 10 Delicious Chicken Recipes that are easy, delicious and for every home cook. Psst, I recommend starting with the Chicken Enchiladas!

Since we started raising our own chickens for meat, we eat a lot more chicken that we use to. Which means I am always in the kitchen trying out new chicken dishes. While we have our favorites, our tried-and-true recipes, it is nice to find new favorites to add to my repertoire. A few of the recipes in this collection are recipes I have been making for years, and a few are ones that I have recently created and added to my cookbook.

From cozy and comforting dishes that you pop in the oven to simple wraps that are perfect for busy weeknights. This collection is sure to have something appealing to every member in your family. All of these recipes are easy to make, delicious and family friendly.

What better way to start off this list than with a quick 35-minute chicken dish that is absolutely delicious! This Smothered Chicken is about to become your new favorite chicken recipe, it is that good! Flavorful, juicy chicken, pan seared and smothered in a delicious homemade pan sauce. You'll never want to serve chicken without a sauce ever again. This easy recipe is perfect for busy weeknights, coming together in under 1 hour, and makes absolutely delicious leftovers!

Comforting, cozy and a family favorite! Perfection in a dish. Chicken Pot Pie is one of my favorite dishes to make. Nothing beats the marriage between the creamy sauce and biscuits in this recipe. Yes, that's right, biscuits. Traditional pot pie is made with a crust, while delicious, there is something about topping a pot pie with biscuits that is truly perfection! This is such a warm and comforting dish, perfect for cool fall and winter nights.

Chicken wraps are always a quick go to for lunch, this Southwest Chicken Wrap recipe is one of my favorites. The combination or avocado, black beans and a beautifully seared chicken breast makes this chicken wrap absolutely delicious. The avocado dressing in this recipe adds a bit of brightness to the wrap. Plus is tastes amazing!

You can make your favorite take-out at home, but better! This Chicken and Veggie Fried Rice is one of my favorite dishes to make. This easy recipe has the best marinated chicken, white rice, and tender vegetables. This meal has everything you need in one dish. Better than take-out, and easily customizable.

Here is a 30-minute meal that combines the protein and vegetable in one dish. If you are looking for a quick, flavor dish the whole family will love, you found it. This Garlic Butter Chicken and Broccoli dish is my go-to dish when I am needing to make a quick lunch or dinner. It is super simple to make and cooks in just one pan. Which is always a bonus in my book.

It is so easy to gravitate towards convenience foods whenever we are tired or short on time. Having easy recipes like the ones I have collected for this post make it much easier to prepare a scratch made meal for your family. Some of these recipes can be made with leftovers or prepped ahead of time. Both of which save a lot of time. You'll find one pot recipes to casserole style recipes, all of which are kid approved.

Ridiculously easy to make and packed full of flavor.  These Chicken Enchiladas are full of shredded chicken, cheese, sour cream and topped with the BEST red enchilada sauce. The homemade red enchilada sauce in this recipe is so good. I am not kidding; its rich and robust flavor is fantastic. You might want to make extra and freeze it for the next batch of enchiladas that you make. These enchiladas are so easy to make and can be easily customized with your favorite fillings and toppings.

You will love how easy this next one is to make. Bruschetta Chicken is one of my favorite summertime meals to make. Pan seared chicken topped with fresh basil, tomatoes and melted mozzarella cheese.  Perfect for quick weeknight dinners and can be prepped ahead to make dinner go even faster.

The best Chicken Parmesan Sandwich is easy to make right in your own kitchen. This ridiculously good sandwich is made with the tastiest garlic buttered Texas Toast. Paired with a delicious fried chicken cutlet and scratch made marinara sauce. So much flavor packed in an easy to make sandwich. All made in just 1 hour.

Italian Chicken Spaghetti is a twist on the classic cheesy chicken spaghetti casserole most are familiar with. This recipe has a red sauce, like what you would find in a traditional spaghetti dish. Super flavorful and simple to make. This may become your family's new favorite casserole dish.

Who doesn't love chicken wings? Crispy, fried and packed full of flavor. With so many flavor options, Garlic Parmesan is always the most requested flavor in our house. They are so easy to make and only take a few staple ingredients. We do have a few tricks that we stand by to make super crispy, flavorful chicken wings, every time.

FOLLOW ME on Facebook, Pinterest, and YouTube to stay connected!

Bacon Spinach Quiche

by 2 Comments

Savory, cheesy Bacon Spinach Quiche baked in a flaky pie crust. This delicious quiche is soft, creamy and perfect for a filling make-ahead breakfast, lunch or dinner. The combination of fresh spinach, salty bacon and loads of cheese make the best quiche.

Springtime heralds a bounty of chicken eggs and an abundance of fresh spinach growing quicker than it can be utilized. This season is always greeted with enthusiasm, as the backyard begins to offer nutrient-dense food following a grey winter. The influx of eggs and spinach prompts a shift in our weekly meals to include these ingredients.

A favorite dish during this time is the delectable bacon spinach quiche, which is not only simple to prepare but also a universal crowd-pleaser.

The first time I served this to my eldest son, he asked if it was an egg pie. Initially, he was uncertain about it, but now he requests it often. This delights me, because I LOVE quiche!

For The Crust

The first, and almost important part of making any quiche is the pie crust. For this recipe I use my favorite flaky pie dough recipe. You can use store-bought or your favorite pie crust recipe. Any crust will do! I typically make a full recipe (which makes 2 pie crusts) every time I make pie crust and keep the extra one in the freezer. Which comes in handy when I am wanting to throw this recipe together quickly.

How To Make Bacon Spinach Quiche

This recipe is perfect for customizing. I often add in other ingredients or swap out some of the ingredients. Egg dishes like this one are perfect for using fresh garden vegetables and leftovers! I absolutely love garnishing this quiche with fresh from the garden chives. They give this quiche such a great bright flavor that pairs so well with the quiche's rich savory flavor.

Variations

There are so many variations you can do for this quiche recipe. Here are a few suggestions.

  • Meats! Change up the meat and use whatever you have on hand. Breakfast sausage, diced ham or even leftover steak are great in a quiche.
  • Sautéed peppers. I like using bell peppers, nadapenos or any snacking pepper. If you like a little heat, use spicy peppers, or a mixture of the two.
  • Sautéed onions are fantastic in quiche.
  • Cooked broccoli. Sautéed, roasted or steam broccoli works fantastic.
  • Greens such as kale and swiss chard are great substitutions for spinach. Broccoli leaves work as well.
  • All the cheese! You can use just about any cheese in this recipe. Parmesan, gruyere, smoked cheeses etc.
  • Fresh tomatoes are so good in quiche!
  • Whole milk, cream or even half and half can be used.

💡Expert Tips

  • Always cook your vegetables before adding them to your quiche. With the exception of the tomato. This allows the vegetables to cook out some of their water, making a much better quiche.
  • Do not overcook the quiche. When overcooked the eggs become dry and almost rubbery. Which is not pleasant. Cook the quiche just until the center is just set. The carry over cooking will finish the quiche making it the perfect texture.

Storage & Reheating Tips

Leftover quiche can be stored in an airtight container in the refrigerator for up to 7 days.

To reheat quiche simply place it in the oven at 325° F for about 15 minutes or until warmed through.

More Breakfast Recipes

Banana Nut Baked Oatmeal

Blueberry Crumb Muffins

Peach Overnight Oats

Buttermilk Waffles

Tried This Recipe?

Leave a review below, I would love to hear how it turned out! ⭐⭐⭐⭐⭐

FOLLOW ME on Facebook, Pinterest, and YouTube to stay connected!

📖 Recipe

Bacon Spinach Quiche

Bacon Spinach Quiche

Savory, cheesy Bacon Spinach Quiche baked in a flaky pie crust. This delicious quiche is soft, creamy and perfect for a filling make-ahead breakfast, lunch or dinner. The combination of fresh spinach, salty bacon and loads of cheese make the best quiche.
5 from 1 vote
Print Recipe Pin Recipe
Favorite
Prep Time 30 minutes
Cook Time 45 minutes
Rest Time 15 minutes
Total Time 1 hour 30 minutes
Course Breakfast
Servings 8

Ingredients
  

  • 1 Pie Dough For a 9-inch pie
  • 5 slices thick cut bacon cooked, rough chopped
  • 1 cup fresh spinach
  • 5 large eggs
  • 4 ounces cheddar cheese shredded
  • 2 ounces mozzarella cheese shredded
  • 1 cup milk
  • To Taste salt
  • To Taste pepper
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

  • Preheat an oven to 400° F. Roll out the pie crust and fit into a 9-inch pie dish. Keep refrigerated while preparing the remaining ingredients.
  • Bring a medium pot of water to a boil. Add in the spinach and boil for 2 minutes. Remove from the pot with a mesh strainer, run under cold water to stop the cooking. Squeeze the spinach until all of the water comes out. Place on a cutting board and roughly chop.
  • In a large bowl whisk the eggs with the milk. Season with salt and pepper. Add in the chopped spinach and mix well.
  • Remove the pie crust from the refrigerator and sprinkle in the cheese and chopped bacon. Pour over the egg mixture and place on a baking sheet.
  • Bake for 15 minutes. Turn the heat down to 375° F and bake for another 25 minutes or until the center is just set. Remove from the oven and allow to cool, on a cooling rack, for 15 minutes before cutting and serving. Enjoy!

Notes

Here is my favorite Flaky Pie Dough recipe.
Tried this recipe?Let us know how it was!

Oatmeal Cookies

by 2 Comments

The best oatmeal cookies, EVER! Soft, chewy and absolutely delicious! Packed full of oats and coconut, these delicious cookies are perfect for your next cookie tray and are freezer friendly.

Yes, you read that right, these oatmeal cookies have coconut in them. Not enough to make them taste like coconut, just enough to give these oatmeal cookies a unique chewy texture. You honestly don't even realize it is there until you see it in the cookie. I have heard so many people say, "I don't even like coconut, but these cookies are so good!"

My Latest Videos

I found this recipe many years ago on Pinterest. Since then, I have probably made it a hundred times. It is my husband's favorite cookie recipe. The recipe is actually from Christina Tosi. Which if you do not know who she is, she is the owner of Milk Bar, and a fabulous baker! Trust me when I say this Oatmeal Cookie recipe is the BEST!

I've tweaked it a little to make Oatmeal Raisin Cookies, and they are just as delicious!

Oatmeal Cookies

The Best Oatmeal Cookies

I have stuck to Christina's recipe except for one thing. I like to gently press the cookies down before baking them to make a slightly flatter cookie. This is just a personal preference of mine. Feel free to scoop and bake them just like she does.

Butter and Sugars - In a mixer bowl combine the softened butter and both sugars. Mix until creamy, about 2-3 minutes.

Eggs and Vanilla - Add in the eggs and vanilla extract, mixing to fully combine.

Dry Ingredients - Combine the dry ingredients and add them to the wet ingredients. Mix until fully combined. Scraping the bowl as needed.

Scoop and Roll - Scoop out the cookie dough and roll each cookie ball in the powdered sugar. Place on a parchment lined baking sheet.

Bake - Place in a 375° F oven and bake for 10-12 minutes. Enjoy!

Tip

Using softened butter is important when making these cookies. The butter needs to be completely soft at room temperature. This will allow for proper creaming of the butter and sugar. Which helps create the perfect spread and texture to this cookie dough.

More Delicious Recipes

Chocolate Crinkle Cookies

Bakery Style Chocolate Chip Cookies

Pecan Snowballs

Shortbread Cookies

Tried This Recipe?

Leave a review below, I would love to hear how it turned out! ⭐⭐⭐⭐⭐

FOLLOW ME on Facebook, Pinterest, and YouTube to stay connected!

📖 Recipe

Oatmeal Cookies

Oatmeal Cookies

Not your average Oatmeal Cookie Recipe.  This Christina Tosi Oatmeal Cookie Recipe has the best texture!  Easy to make and freezer friendly.
5 from 1 vote
Print Recipe Pin Recipe
Favorite
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Dessert
Servings 24

Ingredients
  

  • 7 ounces unsalted butter softened
  • ½ cup granulated sugar
  • ¾ cup light brown sugar packed
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 cups old fashioned oats
  • ¾ teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • ¼ cup shredded coconut unsweetened
  • ¾ cup powdered sugar
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

  • Preheat an oven to 350°F.  Line a baking sheet with parchment paper.
  • In a medium bowl combine the flour, oats, baking soda, salt, cinnamon and shredded coconut.  Set aside until needed.
  • In the bowl of a mixer combine the softened butter, granulated sugar and brown sugar.  Cream until light and fluffy.  About 3 minutes.
  • Add the eggs in, one at a time, scraping down the bowl as needed.  Mix until fully combined.  Add in the vanilla and mix well.
  • Slowly add in the dry ingredients, mixing until fully combined.
  • Using a 1-ounce portion scoop or 2 rounded tablespoons, drop the cookies on the prepared baking sheet. Once all the dough has been scooped, roll each ball in powdered sugar and place back on the prepared baking sheet. Gently press down on each to flatten the dough just a little.
  • Place in the oven and bake for 10-12 minutes.  Allow to cool for a few minutes on the baking sheet before transferring to a cooling rack to finish cooling.  Enjoy!
Tried this recipe?Let us know how it was!

Storage and Freezer Tips

These cookies can be stored at room temperature for up to 7 days. If they make it that long!

I often double this recipe and freeze half of the unbaked cookie dough. This is a great way to bake cookies whenever you have a crazy without having to dirty up the kitchen,

To freeze the dough scoop and place the cookie dough on a parchment lined baking sheet, untouching, and freeze for several hours. Then place in a freezer bag or container and freeze until needed.

When baking from the freezer simply take the dough out, roll the cookies in powdered sugar and bake for 10-13 minutes.

Garlic Herb Rolls

by 2 Comments

Buttery, soft and fluffy dinner rolls packed full of garlic herb flavor! These Garlic Herb Rolls are so easy to make and perfect for any occasion. They are make-ahead and freezer friendly!

I absolutely love making these garlic herb rolls to go alongside pasta dishes. They are also great as slider buns. My family loves them just as much as I do. I could probably serve them every night without any complaints. They are that good! I mean what's not to like about a soft and fluffy roll full of garlic, herbs and cheese, that is brushed with a delicious garlic herb butter?

Y'all when I say these rolls are soft, they are super soft. The dough is enriched with mozzarella and parmesan cheese which melts and makes these dinner rolls so soft and dreamy. I really hope you love these rolls as much as my family does!

French Bread

The Best Garlic Bread

Dinner Rolls

Homemade Breadsticks

My preferred method for kneading dough for dinner rolls is using a stand mixer with a dough hook attachment, as it simplifies the process. The dough hook takes over the task, making it less labor-intensive. While kneading by hand is certainly possible, it requires more effort and time.

  • In the bowl of a mixer with the dough hook attachment combine the warm water, milk and butter. Add in the yeast. Let set for 5 minutes to bloom the yeast.
  • Add in the honey and salt. Mix until well combined.
  • Begin adding in half of flour while the mixer is on low. The dough will be rough and shaggy at this point.
  • Add the remaining flour as needed until the dough no longer feels sticky. Not all of the flour may be needed.
  • Now add in both cheeses, minced garlic and the fresh herbs for the dough.
  • Knead for 10 minutes or until the dough becomes smooth and slightly tacky.
  • Cover the bowl and dough lightly with oil, cover with a damp cloth and place in a warm place until doubled in size.
  • Deflate the dough and place on an un-floured work surface. Using a scale, portion the dough into 12 equal portions.
  • Using a cupped hand, roll the dough balls into round rolls.
  • Place on a parchment lined sheet tray or a parchment lined 9x13 baking dish.
  • Cover with a towel and allow to proof for 30 minutes or until puffy.
  • Brush with eggwash and bake in a 350 ° F for 20-25 minutes.
  • Once the rolls are out of the oven, brush them with the butter. Now sprinkle on the parmesan herb mixture. Enjoy!

Take a small piece from the large ball of dough. Using both hands, carefully stretch the dough until the center becomes thin enough to be translucent. If you can see through the dough without it tearing, it has been sufficiently kneaded-this is known as the windowpane test. Should it tear or break easily, continue to knead the dough for a longer period.

Store in an airtight container in the refrigerator for up to 5 days. To reheat, wrap in foil and place in a 300° F oven for 10 to 15 minutes, or until warmed through.

After 30 minutes, the rolls should appear nicely puffed up. To test if they're ready for baking, gently press one of the rolls. If the indentation springs back swiftly, the rolls are set to bake. Should the indentation slowly spring back, allow the rolls to proof for a bit more time.

To freeze unbaked dinner rolls, arrange the portioned and shaped rolls on a parchment-lined baking sheet, ensuring they are not touching. Freeze for several hours, then transfer to a freezer bag or airtight container, separating the layers with parchment paper.

When ready to bake, remove the rolls from the freezer bag or container and place them on a parchment-lined baking sheet or a 9x13 inch baking dish lined with parchment. Cover and let thaw completely. After thawing, allow the rolls to proof until they have doubled in size, then proceed with the baking instructions.

Tried This Recipe?

Leave a review below, I would love to hear how it turned out! ⭐⭐⭐⭐⭐

FOLLOW ME on Facebook, Pinterest, and YouTube to stay connected!

📖 Recipe

Garlic Herb Rolls

Garlic Herb Rolls

Soft, fluffy and made from scratch.  These easy garlic herb rolls are perfect for any holiday dinner or just your average weeknight dinner.
5 from 1 vote
Print Recipe Pin Recipe
Favorite
Prep Time 20 minutes
Cook Time 25 minutes
Rest Time 2 hours
Total Time 2 hours 45 minutes
Course Breads, Freezer Friendly, Side Dishes
Servings 12

Ingredients
  

Dough

  • ½ Cup water
  • 6 oz milk
  • 2 tablespoon butter
  • 1 ¼ teaspoon yeast dry active
  • 1 ½ teaspoon honey or sugar
  • 1 Teaspoon salt
  • 3-4 cup all-purpose flour
  • 1 Teaspoon fresh oregano chopped
  • 1 Teaspoon fresh parsley chopped
  • 3 Cloves garlic minced
  • ¼ Cup parmesan cheese shredded
  • ¼ Cup mozzarella cheese shredded
  • 1 Large egg
  • 1 Tablespoon water

Topping

  • 2 oz butter melted
  • ¼ Teaspoon garlic powder
  • 1 Pinch salt
  • 2 tablespoon parmesan cheese shredded or grated
  • 1 Teaspoon fresh oregano chopped
  • 1 Teaspoon fresh parsley chopped
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

  • In a small pan on the stove combine the water, milk and butter.  Heat on low until the butter has melted.  Pour into the bowl of a mixer.  Allow to cool to lukewarm before adding the yeast.
  • In the bowl of a mixer with the dough hook attachment combine the warm water, milk and butter. Add in the yeast. Let set for 5 minutes to bloom the yeast.
  • Add in the honey and salt. Mix until well combined.  Begin adding in half of flour while the mixer is on low. The dough will be rough and shaggy at this point. 
  • Add the remaining flour as needed until the dough no longer feels sticky. Not all of the flour may be needed.
  • Now add in both cheeses, minced garlic and the fresh herbs for the dough.  Knead for 10 minutes or until the dough becomes smooth and slightly tacky.  It should pass the windowpane test at this point.
  • Cover the bowl and dough lightly with oil, cover with a damp cloth and place in a warm place until doubled in size.
  • Deflate the dough and place on an un-floured work surface. Using a scale, portion the dough into 12 equal portions.
  • Using a cupped hand, roll the dough balls into round rolls.  Place on a parchment lined sheet tray or a parchment lined 9x13 baking dish.
  • Cover with a towel, place in a warm place and allow the rolls to proof for 30 minutes or until puffy.  Preheat an oven to 350° F while the rolls are proofing.
  • Once the rolls have puffed up brush with eggwash and bake for 20-25 minutes.
  • Mix together the melted butter, salt and garlic powder.  Once the rolls come out of the oven, brush them with the butter and sprinkle on the herbs and parmesan cheese.  Enjoy!
Tried this recipe?Let us know how it was!

10 Easy Ground Beef Dinner Recipes

by Leave a Comment

I'm always searching for simple dinner recipes that include ground beef. It's a safe assumption that many households have ground beef in their freezers. This compilation of 10 Easy Ground Beef Dinner Recipes makes preparing homemade meals approachable, even on the busiest of weeknights.
As a relatively inexpensive protein, it's versatile enough for a variety of dishes. The following 10 Easy Ground Beef Dinner Recipes are my go-to, reliable options when I need to whip up a quick meal for my hungry kids, all while keeping it homemade.

It is so easy to gravitate towards convenience foods whenever we are tired or short on time. Having easy recipes like the ones I have collected for this post make it much easier to prepare a scratch made meal for your family.

Some of these recipes can be made with leftovers or prepped ahead of time. Both of which save a lot of time. You'll find one pot recipes to casserole style recipes, all of which are kid approved.

Meatballs and Gravy

Who doesn't love meatballs and brown gravy? This is a different take on the classic "Meatballs and Marinara" that we are all familiar with. It certainly doesn't disappoint! Savory meatballs smothered in brown gravy with sautéed onions and garlic. Perfect served on top of creamy mashed potatoes for a hearty and comforting meal.

Have leftover mashed potatoes? This recipe is perfect for them! This Meatballs and Gravy recipe is make-ahead and freezer friendly.

Click here for the recipe

Easy Beef Tostadas

One of my favorite quick meals using leftover refried beans. You can use canned refried beans if you do not have any leftover homemade refried beans. Crispy fried corn tortillas topped with homemade refried beans, seasoned beef and limitless toppings. 

This dish is perfect for an easy weeknight dinner or lunch.  With all of the topping option you are sure to find toppings that everyone will love.

Click here for the recipe

Goulash

Goulash is one of the easiest one-pot dishes. Ground beef, veggies and noodles are all combined in the pot to simmer for 20-30 minutes. Then you add in the cheese, which gets all melted and gooey. A family favorite that is super easy to make and perfect for the busiest of nights.

Click here for the recipe

Chili Cheese Tater Tot Casserole

This recipe is perfect for using leftover chili, canned chili or can be prepped in advance. Kid approved and super easy to make. This Chili Cheese Tater Tot Casserole is like loaded tater tots, in casserole form!

Click here for the recipe

Cheesy Beef Enchiladas

This is probably the #1 ground beef recipe in my house! Everyone loves these delicious enchiladas. The cheese sauce in this recipe is so good! Homemade Enchiladas are super easy to make and take far less time than you think to make them. They are make-ahead and freezer friendly.

Click here for the recipe

Easy Beef Stroganoff

Creamy and full of flavor, this easy beef stroganoff recipe features mushrooms, onions, and ground beef in a rich sour cream sauce. The beauty of making beef stroganoff lies in its simplicity; it's remarkably easy to prepare yet tastes like a great deal of effort has been put into it.

Click here for the recipe

Meatballs

Classic meatballs smothered in a delicious marinara sauce. Meatballs are super easy to put together and take no time at all to cook. Serve them with your favorite marinara sauce, canned or homemade over a bed of noodles or even in a crusty roll for a meatball sandwich.

This family friend recipe is make-ahead and freezer friendly. Every time I make a batch of meatballs, I double the recipe and freeze the extra for a later meal.

Click here for the recipe

Vegetable Beef Soup

My absolute favorite comfort dish! This recipe is a great way to utilize any leftover veggies you have in the refrigerator. Which is one of my favorite ways to use leftovers. If you have picky eaters that don't usually eat leftovers, this recipe is perfect for disguising the leftovers. Serve it with crackers, rolls, cornbread or by itself. Best past, this soup is make-ahead and freezer friendly!

Click here for the recipe

Quick Beef and Broccoli

This Quick Beef and Broccoli is one of my favorite 30-minute meals! Perfect for busy weeknight dinners and just as delicious as Beef and Broccoli made with larger cuts of beef. Full of savory beef, broccoli and a delicious sauce, served over rice. When you are craving your favorite Beef and Broccoli dish but short on time, or meat, grab some ground beef and make this delicious recipe!

Click here for the recipe

Easy Beef Quesadillas

You cannot go wrong with beef quesadillas! This is probably the easiest and quickest recipe to make in this list of easy ground beef dinner recipes. Which is why it made the list. When you need dinner done fast, this is a great recipe to use. It is easily customizable, and meal prep friendly. Serve it with Spanish Rice and chips with salsa or guacamole for a delicious, quick dinner. Leftovers are perfect for lunches!

Click here for the recipe

Menu planning is one of the most important steps you can make when cooking from scratch. This makes it easier to plan around your busy days whether it is prepping ahead of time or pulling something from the freezer that you have previously prepped.

Menu planning helps me keep from falling back on convenience foods. I hope this collection of ground beef recipes helps you, find inspiration to cook from scratch even on the busiest days.

Comment down below and share your favorite easy ground beef recipe!

Tried This Recipe?

Leave a review below, I would love to hear how it turned out! ⭐⭐⭐⭐⭐

FOLLOW ME on Facebook, Pinterest, and YouTube to stay connected!

Banana Nut Baked Oatmeal

by Leave a Comment

Breakfast never tasted this good! Banana Nut Baked Oatmeal is the ultimate mashup of classic banana nut bread and hearty oatmeal. It's easy to make, and both make-ahead and freezer-friendly-perfect for busy mornings.

Baked oatmeal has become a staple in my house. We're big fans of banana bread and oatmeal, so this recipe was an instant hit! My whole family, including my husband, LOVES baked oatmeal. Whether it's my Pumpkin Baked Oatmeal or Oatmeal Cups, this cozy dish is always a favorite.

I always have overripe bananas lingering around, waiting to be used. While I often turn them into banana crumb muffins or banana bread, I've been reaching for this baked oatmeal more and more. It's just as easy, naturally sweet, and so satisfying!

I've tested this recipe with sugar, maple syrup, and honey-all three work great! If your bananas are extra ripe, you can cut back on the sweetener. If they're just ripe, the suggested amount of sugar will be perfect.

👇Jump to:

My Latest Videos

How To Make Banana Nut Baked Oatmeal

This baked oatmeal recipe is super easy to put together. You will find the full directions in the recipe card below.

STEP 1

In a medium bowl mix together the flour, sugar, oats, baking powder, salt, cinnamon and walnuts.

STEp 2

In a large bowl mash the bananas. Stir in the eggs, vanilla extract, coconut oil and milk. Stir until fully combined.

STEP 3

Add the dry ingredients to the wet ingredients. Stir to combine. Pour into prepared baking dish.

STEP 4

Bake for 30-35 minutes. Enjoy!

💡Expert Tips

  • When incorporating the melted coconut oil (or butter) you can add it to the milk and slightly warm the milk to prevent the coconut oil from solidifying.
  • Mix things up by adding pecans, almonds or chocolate chips.

Freezing/Storing

Storing baked oatmeal in the refrigerator. Baked oatmeal can be stored for up to 7 days in the refrigerator. To reheat, cover with a damp towel and heat in 30 second intervals until warm.

Freezing baked oatmeal is one of my favorite ways to store it. I love baking big batches of oatmeal, like this one, cutting it into portions and freezing it for future breakfasts.

To freeze baked oatmeal allow it cool completely before cutting into your desired portion sizes. Place in freezer containers or freezer bags, not touching for up to 3 months.

To reheat allow the baked oatmeal to thaw overnight in the refrigerator before reheating in the microwave. Cover with a damp towel and heat in 30 second intervals until warm.

More Delicious Recipes

Blueberry Muffins

Carrot Cake Cinnamon Rolls

Buttermilk Biscuits

Breakfast Pigs in a Blanket

FOLLOW ME on Facebook, Pinterest, and YouTube to stay connected!

If you tried this Banana Nut Baked Oatmeal recipe or any other recipe on my blog, please leave a 🌟star rating and let me know how it went in the comment section below!

📖 Recipe

Banana Nut Baked Oatmeal

Banana Nut Baked Oatmeal

This Banana Nut Bread Baked Oatmeal is a warm, hearty breakfast packed with ripe bananas, walnuts, and cinnamon. It's an easy, make-ahead dish that tastes just like classic banana nut bread-perfect for busy mornings!
No ratings yet
Print Recipe Pin Recipe
Favorite
Prep Time 20 minutes
Cook Time 35 minutes
Rest Time 15 minutes
Total Time 1 hour 10 minutes
Course Breakfast
Servings 9 Servings

Ingredients
  

  • 3 cups old fashioned oats
  • 2 large bananas for the best flavor use really ripe bananas
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 2 teaspoons cinnamon
  • 1 cup sugar
  • 1 ¼ cups milk
  • 3 large eggs
  • 1 ½ teaspoons vanilla extract
  • ¼ cup coconut oil (melted) or butter
  • ½ cup walnuts toasted & chopped
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

  • Preheat an oven to 350° F and line a baking sheet with parchment paper.  Spread the walnuts out in an even layer on the prepared pan.  Place in the oven and bake for 8 minutes.  Remove from the oven, cool and give a rough chop.
  • Lightly grease and line an 8x8 baking dish with parchment paper.  
  • In a medium bowl combine the flour, sugar, baking powder, salt and cinnamon.  Whisk until combined.  Stir in the walnuts and oats.  Mix until fully combined.
  • In a large bowl mash the bananas.  Add the eggs, coconut oil, milk and vanilla extract.  Mix until fully combined.
  • Add the dry ingredients to the wet ingredients and mix well.
  • Pour into the prepared baking dish and bake for 35 minutes.  The baked oatmeal is ready when the middle is set, and the edges are firm.  Cool for 10-15 minutes before serving.  Enjoy!

Notes

  • When incorporating the melted coconut oil (or butter) you can add it to the milk and slightly warm the milk to prevent the coconut oil from solidifying.
  • Some great add-ins are pecans, almonds and chocolate chips.
  • If meal prepping, reheat before serving for the best results.
Tried this recipe?Let us know how it was!

Homemade Lasagna

by 2 Comments

Layers of noodles, the most delicious meat sauce, ricotta cheese filling and lots of mozzarella make up this classic Homemade Lasagna dish. Completely from scratch, easy to make, make-ahead and freezer friendly.

Homemade Lasagna

Who doesn't love a good homemade lasagna with its layers of creamy ricotta filling, bubbly mozzarella cheese and mouthwatering meat sauce? Mmm, I just might have to add lasagna to next week's menu. I honestly don't know of anyone that doesn't love this hearty dish.

It does take a little time, being that each layer is made from scratch, but I promise you, it isn't hard to make. It is easily customizable and perfect for freezer meal prep.

My Latest Videos

You might also like this Baked Penne with Sausage recipe and this Homemade Meatballs recipe.

Ingredients & Substitutions

  • Meat: I use ground beef most of the time. When I have Italian sausage, I will mix the two equal parts Italian sausage and ground beef.
  • Cheese Filling: I love making my cheese filling with ricotta cheese, grated parmesan cheese, and romano cheese. If you don't have either of the grated cheeses, you can certainly leave them out. I also add an egg, salt, pepper, and fresh parsley to the filling. This filling is AMAZING!!
  • Sauce: The sauce in this recipe is made completely from scratch with tomato sauce, diced tomatoes, and a typical mirepoix (onions, carrots, and celery), minced garlic, and a few herbs and spices.
  • Noodles: I like to use dry pasta that has to be cooked before layering the lasagna, but you can use the ready-to-bake kind if you like.
  • Mozzarella: No lasagna is complete without loads of shredded mozzarella!

How To Make Homemade Lasagna

Homemade Lasagna does some time to make, but each step is easy to do and once you make everything, assembling the lasagna takes no time at all. The next time you make lasagna you'll be an expert!

Here are the steps I follow to make the most of my time.

The full instructions are in the recipe card below.

Boil the Pasta: In a large pot of salted water, boil the pasta until al dente. Reserve 1 cup of pasta water.

Cook the Meat: In a large pan, brown the meat. Season with salt and pepper. Strain and set aside.

Make the Sauce: In the same pan, sauté the onions, celery, and carrots until softened. Add in the garlic and continue sautéing for 1 more minute. Add the tomato sauce, diced tomatoes, and the remaining herbs and spices. Simmer for 30 minutes to 1 hour. Add the cooked meat to the sauce. Stir in some or all of the pasta water, depending on the thickness of your sauce.

Make the Cheese Filling: Mix together all of the filling ingredients until well combined. Set aside.

Assemble and Bake: Layer the lasagna starting with sauce, noodles, cheese filling, sauce, shredded cheese, and repeat. Bake until bubbly. Enjoy!

How To Bake Homemade Lasagna

Cover the lasagna with foil and place in a 350°F oven. Bake for 45 minutes or until bubbly. Remove the foil and turn the heat up to broil. Bake for a few minutes longer to get the cheese lightly browned. Remove from the oven.

Cooling: Don't skip this step, yes, I know you are ready to dig in, but the lasagna is SUPER hot and will make a complete mess if you try to serve it now. Allow it to cool for several minutes, like 15 minutes, before cutting into it and serving it.

But if you cannot wait, we've all been there, be prepared for the lasagna layers to fall apart. It still tastes just as good, it's just not as pretty.

More Delicious Recipes

Baked Rigatoni

Creamy Chicken and Broccoli

Homemade Breadsticks

Creamy Garlic Parmesan Chicken Pasta

Tried This Recipe?

Leave a review below, I would love to hear how it turned out! ⭐⭐⭐⭐⭐

FOLLOW ME on Facebook, Pinterest, and YouTube to stay connected!

📖 Recipe

Homemade Lasagna

Homemade Lasagna

Layers of noodles, the most delicious meat sauce, ricotta cheese filling and lots of mozzarella make up this classic Homemade Lasagna dish. Completely from scratch, easy to make, make-ahead and freezer friendly.
5 from 1 vote
Print Recipe Pin Recipe
Favorite
Prep Time 45 minutes
Cook Time 1 hour
Rest Time 15 minutes
Total Time 2 hours
Course Dinner, Freezer Friendly
Servings 8

Ingredients
  

  • 9 lasagna noodles cooked
  • 1 pound ground beef or a mixture of ground beef and italian sausage
  • 1 tablespoon olive oil
  • 1 cup onions small diced
  • ½ cup carrots small diced
  • ½ cup celery small diced
  • 4 cloves garlic minced
  • 29 ounces tomato sauce
  • 14 ounces petite diced tomatoes
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 1 ½ teaspoons basil dried
  • 2 teaspoons oregano dried
  • 1 tablespoon parsley minced
  • 1 teaspoon garlic powder
  • 3 cups mozzarella cheese shredded

Cheese Filling

  • 15 ounces ricotta cheese
  • ¼ cup parmesan cheese shredded or grated
  • 3 tablespoons romano grated
  • ¼ teaspoon salt
  • ½ teaspoon pepper
  • 1 tablespoon parsley minced
  • 1 large egg
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

  • In a large pot of salted water cook the lasagna noodles to al dente. Since the noodles will continue cooking when the lasagna is baked, cooking them to "al dente" will prevent them from getting over-cooked.
  • In a large skillet over medium-high heat brown the ground beef, crumbling it as it cooks.  Season with ½ teaspoon of salt and ¼ teaspoon of pepper. Remove from the heat and strain off the fat. Set aside until needed.
  • In the same pan, over medium-low heat add in the olive oil, onions, celery and carrots. Sauté until softened. Add the garlic to the pan and continue cooking for 30 seconds. Pour in the tomato sauce and diced tomatoes. Stir to combine.
  • Turn the heat down to a simmer. Add in the remaining seasonings. Keep at a simmer, stirring occasionally for at least 30 minutes. Add in the meat, remove from the heat and set aside.
  • In a medium bowl combine all of the ingredients for the cheese filling. Mix until fully combined. Set aside.
  • Preheat an oven to 350° F. Lightly grease a 9x13 pan.
  • Add a thin layer of sauce to the bottom of the pan. Just enough to cover the bottom. This helps prevent the noodles from sticking.
  • Next layer 3 noodles, side-by-side on top of the sauce. Now spread an even layer of the cheese filling on top of the noodles.
  • Pour ⅓ of the meat sauce on top of the cheese filling then sprinkle with ½ cup of the shredded mozzarella cheese.  Repeat these steps until you reach the last noodle layer. Press down gently to make room for the remaining sauce and cheese.
  • Spread the remaining cheese filling over the noodles, top with the remaining meat sauce and 1 ½ cups of mozzarella cheese. Cover with foil and place in the oven.
  • Bake for 45 minutes. At this point the lasagna should be nice and bubbly.  Remove the foil, turn to broil and continue cooking for a few minutes to lightly brown the cheese.
  • Remove from the heat and allow to cool for 15 minutes before cutting and serving. Enjoy!

Notes

The dried herbs in this recipe can be replaced with 1 tablespoon of Italian Seasoning.
Tried this recipe?Let us know how it was!

Storage and Prepping Tips

If you are wanting to prepare this homemade lasagna in advance as a make-ahead meal or freeze it, simply stop here and allow the lasagna to cool completely. Once the lasagna has completely cooled wrap with plastic wrap and then a layer of foil. You can now place the finished lasagna in the refrigerator for 2-3 days or in the freezer for up to 3 months.

When ready to cook from the refrigerator bring the lasagna out of the refrigerator 30-45 minutes before you are wanting to cook it. Remove the foil and plastic wrap. Discard the plastic wrap and place the foil bake on. After 30-45 minutes place in a 350° F oven and bake for 45-1 hour, or until lightly browned and bubbly. Enjoy!

When ready to cook from the freezer simply thaw the lasagna in the refrigerator overnight and follow the "from refrigerator" directions above.

Sugar Cookie Bars

by 13 Comments

Everyone's favorite sugar cookie turned into a cookie bar topped with THE BEST buttercream frosting. These Sugar Cookie Bars are simple and easy to make, with just a handful of ingredients. Paired with your favorite sprinkles for an extra fun treat that is perfect for any occasion.

Spring is officially here and what better way to celebrate than by baking up these delicious sugar cookie bars. You will love how little time and effort goes into making these cookie bars. I know I do! It takes far less time to frost the whole pan of cookie bars than it does to frost individual cookies.

Don't forget to top your cookie bars with sprinkles! I think we can all agree, sprinkles make everything so much prettier! Maybe that's just the little girl in me, but I like decorating simple desserts with sprinkles!

This year I found these adorable spring inspired sprinkles, and I am loving them! The little butterflies are just perfect for a spring dessert.

Making these sugar cookie bars for any occasion is super easy. You can color the buttercream frosting, like I did here, and use different sprinkles. If you are an avid baker like I am, you probably buy all of the holiday sprinkles as soon as they hit the store shelves!

I love making cookies and cookie bars. Here are a few of my favorite recipes!

Chocolate Crinkle Cookies

Butter Pecan Shortbread Cookies

Chocolate Chip Cookies

Molasses Cookies

When making sugar cookies I always use a combination of pure vanilla extract, almond extract and lemon zest. This trio makes the best flavored sugar cookies, in this case sugar cookie bars.

Using pure vanilla extract will give your cookies such a beautiful vanilla flavor, that you just cannot get from using imitation vanilla extract. Pure vanilla extract is a must!

Almond extract certainly has its place in sugar cookies. Paired with the vanilla extract and lemon zest, a beautiful flavor is created. The amount used in this recipe is not a lot and does not overpower the cookie. If you are not a fan of almond extract, omitting it will still produce delicious sugar cookie bars.

Lemon zest may not be an ingredient that you see often in sugar cookies, but trust me, it belongs! There is just enough to add a little flavor, but not too much that the cookie bars become a lemon dessert.

If the flavor combination isn't enough to win you over, the time surely will. These cookie bars come together super-fast and can be ready in 1 hour! That's an easy dessert!

In a mixing bowl fitted with the paddle attachment add the softened butter and begin mixing it until smooth, light and fluffy. Approximately 5 minutes. Scrape down the sides of the bowl as needed.

With the mixer on the lowest setting, slowly add in the powdered sugar, stopping to scrape the bowl as needed. Once all of the powdered has been added, turn the mixer speed up to next setting and mix for 1 minute.

Stop the mixer, scrape the bowl and add in the salt, vanilla extract and heavy cream. Mix well to combine.

Using softened butter for the cookie dough is very important. Softened butter will create a better texture for the finished cookie dough.

Use pure vanilla extract for the best flavor!

Once the cookie bars have completely cooled spread the frosting in an even layer over the cookie bars. If using sprinkles, go ahead and add them now. Place the pan in the refrigerator for 15-20 minutes to help the frosting set a little. This helps make cutting and removing them from the pan much easier.

If you are not worried about appearance, skip refrigerating them and dive in. Enjoy!

Sugar Cookie Bars

If by chance you have any of these delicious treats leftover, you can store them in an airtight container in the refrigerator for up to 7 days.

Before serving, I recommend letting them set out at room temperature for about 20 minutes. However, my kiddos say they are great straight from the refrigerator.

FOLLOW ME on Facebook, Pinterest, and YouTube to stay connected!

Tried This Recipe?

Leave a review below, I would love to hear how it turned out! ⭐⭐⭐⭐⭐

📖 Recipe

Sugar Cookie Bars

Sugar Cookie Bars

Everyone's favorite sugar cookie turned into a cookie bars topped with THE BEST buttercream frosting. These Sugar Cookie Bars are simple and easy to make, with just a handful of ingredients. Paired with your favorite sprinkles for an extra fun treat that is perfect for any occasion.
5 from 10 votes
Print Recipe Pin Recipe
Favorite
Prep Time 15 minutes
Cook Time 20 minutes
Rest Time 20 minutes
Total Time 55 minutes
Course Dessert
Servings 12

Ingredients
  

Sugar Cookie Dough

  • 1 Cup unsalted butter softened
  • 1 ¼ cup sugar
  • 1 Large egg room temperature
  • 1 ½ teaspoon pure vanilla extract
  • ½ Teaspoon almond extract
  • 1 lemon zested
  • 3 cup all-purpose flour
  • 1 Teaspoon baking powder
  • ½ Teaspoon salt

Buttercream Frosting

  • 4 oz unsalted butter softened
  • 1 ¼ cup powdered sugar
  • 1 Teaspoon pure vanilla extract
  • 2 tablespoon heavy cream
  • As Needed food coloring
  • As Needed sprinkles
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

  • Preheat an oven to 350° F.  Line a 9x13 pan parchment paper and lightly grease the sides of the pan.
  • Cream together the softened butter and sugar for 5-6 minutes. You are looking for the mixture to be lighter in color and fluffier.
  • While the butter and sugar are creaming, combine all of the dry ingredients in a medium bowl. Whisk together until fully combined. Set aside.
  • Add in the egg. Making sure to scrape down the sides of the bowl to make sure the egg is fully incorporated. Add in the vanilla extract, almond extract and lemon zest. Mix until fully combined.
  • Slowly add in the dry ingredients and mix (scraping down the sides as needed) until fully combined. Be careful to not overmix the dough.
  • Press evenly into the prepared pan and bake for 20 minutes, or until a toothpick inserted in the middle comes out clean. Cool completely before frosting.

Buttercream Frosting

  • In a mixing bowl fitted with the paddle attachment add the softened butter and begin mixing it until smooth, light and fluffy. Approximately 5 minutes. Scrape down the sides of the bowl as needed.
  • With the mixer on the lowest setting, slowly add in the powdered sugar, stopping to scrape the bowl as needed. Once all of the powdered has been added, turn the mixer speed up to next setting and mix for 1 minute.
  • Stop the mixer, scrape the bowl and add in the salt, vanilla extract and heavy cream. Mix well to combine.

Decorate the Sugar Cookie Bars

  • Spread an even layer of buttercream all over the cooled cookie bars.  Top with sprinkles.  Enjoy!

Notes

This recipe makes 12-24 bars, depending on how big you cut them.  
To make cutting and removing the cookie bars from the pan easier, refrigerated the frosted bars for 15-20 first.
Tried this recipe?Let us know how it was!

Smothered Chicken

by 4 Comments

This Smothered Chicken breast recipe is about to become your new favorite chicken recipe; it is that good! Flavorful, juicy chicken, pan fried and smothered in a delicious homemade pan sauce. You'll never want to serve chicken without a sauce ever again.

This easy recipe is perfect for busy weeknights, coming together in under 1 hour, and makes absolutely delicious leftovers! I love pairing it with Rice Pilaf!

Table of contents

My Latest Videos

I truly believe that every home cook should master sauce and gravy making. You can bring so much more flavor to a dish when you know how to prepare sauces and gravies. Most simple sauces and gravies can be made with pantry staples.

In my Pantry Essentials post I talk about the many different ingredients that should be on your "pantry staples list" to make cooking from scratch easy. The sauce in this recipe is your basic pan sauce made right in the pan after cooking the chicken. The addition of chicken stock and heavy cream makeup this delicious sauce.

How To Make Smothered Chicken

This homemade smothered chicken is so easy to make with just a few basic pantry staples. Here is my process:

  1. Step 1: Pat the chicken dry and season on both sides with spices. Dredge lightly in flour.
  1. Step 2: Fry for 4-5 minutes on each side. Set aside and discard the oil. Making sure to leave any of the brown bits in the pan.
  1. Step 3: Add the butter and garlic to the pan, and sauté for 30 seconds. Scraping the brown bits from the bottom of the pan as you sauté the garlic.
  1. Step 4: Stir in the flour to make the roux. Cook for 1-minute, while continuing to scrape any of the brown bits from the bottom of the pan.
  1. Step 5: Pour in the chicken stock, whisking to prevent clumping. Add in the heavy cream. Mix until well combined.
  1. Step 6: Add the chicken back to the pan and simmer for 5-10 minutes. Enjoy!

👉 Tips

  • Pan frying the chicken and then making the sauce in the same pan is crucial for developing flavor. The fond, aka "the brown bits", that is left in the pan from cooking the chicken has loads of flavor that helps build the sauce.
  • Let the chicken simmer in the sauce for 5-10 minutes to really soak up the flavor of the sauce and tenderize it.
  • For a thinner sauce add in a little more chicken stock until you reach your desired consistency.
  • The longer the sauce simmers, the thicker it will get.

Substitutions & Variations

  • Sauté onions (and/or mushrooms) before the garlic.
  • Chicken broth or vegetable broth can be substituted for the chicken stock.
  • Substitute the heavy cream for more chicken stock or milk is needed.
  • Add parmesan cheese to the sauce after it has thickened for a cheesy smothered chicken dish.
  • Substitute the chicken breasts with chicken thighs. Bone-in or boneless (skinless) with work just fine in this recipe. The cooking time will need to be adjusted.

Storage Tip

Store in an airtight container for up to 7 days. To reheat the leftovers, reheat in a pan on low until the chicken is hot. If using a microwave, place a damp paper towel over the chicken while reheating to prevent drying it out.

I hope this simple Smothered Chicken recipe becomes a staple in your kitchen like it has mine.

-Sky🩷

What To Pair with Smothered Chicken

Red Skin Mashed Potatoes

Southern Style Green Beans

Roasted Broccoli

Dinner Rolls

FOLLOW ME on Facebook, Pinterest, and YouTube to stay connected!

If you tried this Smothered Chicken recipe or any other recipe on my blog, please leave a 🌟star rating and let me know how it went in the comment section below!

📖 Recipe

Smothered Chicken

Smothered Chicken

Learn how to create mouthwatering Smothered Chicken. A simple, savory dish perfect for busy nights and fantastic leftovers.
5 from 2 votes
Print Recipe Pin Recipe
Favorite
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Dinner
Servings 4 Servings

Ingredients
  

  • 2 large chicken breasts cut lengthwise
  • 1 ½ teaspoons salt
  • ¾ - 1 teaspoon pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika
  • ¼ teaspoon onion powder
  • ⅓ cup all-purpose flour (for dredging) + 3 tablespoons for the roux
  • 3 tablespoons olive oil or any neutral tasting oil
  • 3 tablespoons butter
  • 3 cloves garlic minced
  • 1 ½ cups chicken stock
  • ¼ cup heavy cream
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

  • Cut the chicken breasts lengthwise, pat dry and season with 1 teaspoon of salt, ½ teaspoon of pepper, garlic powder and paprika. Dredge each piece of chicken in the ⅓ cup of flour, shaking off the excess.
  • Heat a large skillet over medium high heat. Add in the 3 tablespoons of oil. Once hot fry the chicken for 4-5 minutes on each side or until golden brown. If using a thermometer, the internal temperature should be 165° F. Remove from the pan and set aside.
  • Turn the heat off and carefully pour out any excess oil, leaving the brown bits in the pan. Let the pan cool down for a few minutes. Turn the heat to medium-low, add in the butter and minced garlic, and sauté 30 seconds while scraping up the brown bits.
  • Whisk in the flour to make the roux. Cook for 1 minute, continuing to whisk and scrape up the brown bits from the bottom of the pan.
  • Slowly pour in the chicken stock, whisking continuously to prevent clumping. When all of the stock has been added, pour in the heavy cream, reduce the heat to low and continue whisking until fully combined. Season with remaining ½ teaspoon of salt, ¼ teaspoon of pepper and the ¼ teaspoon of onion powder.
  • Add the chicken back to the pan, coat with the sauce and simmer for 5-10 minutes. Enjoy!

Notes

  • Salt may need to be adjusted depending on the salt content of the chicken stock you are using.
  • The longer the sauce cooks, the thicker it will get.
  • For a thinner sauce add in a splash of chicken stock.
Tried this recipe?Let us know how it was!

How to Pressure Can Chicken Stock

by Leave a Comment

Nothing beats having fresh chicken stock or broth on your pantry shelf. Learning how to pressure can chicken stock is a great way to free up space in your freezer and have fresh chicken stock ready to go whenever a recipe calls for it. If you are new to pressure canning, I know it can be intimidating, but trust me, it is not as hard as it seems.

One of my favorite items to pressure can is undoubtedly chicken stock. I ceased purchasing it years ago due to its quality and cost. I use a lot of chicken stock and producing it myself is much more economical than store-bought options. Additionally, homemade stock is far more flavorful!

Before acquiring a pressure canner, I used to freeze my stock in quart-sized containers. Now that I own a pressure canner, I love the convenience of storing my chicken stock on my pantry shelf and having it ready to use without the need to thaw. This convenience alone motivates me to continue pressure canning my chicken stock.

Table of contents

My Latest Videos

Aside from having chicken stock ready to use on the pantry shelf, pressure canned chicken stock can be stored for much longer than frozen chicken stock. Pressure canned chicken stock is good up to 2 years on the pantry shelf. Not that it will last that long in my kitchen.

Use your own stock or follow my recipe for making chicken stock from scratch. Also check out this How To Pressure Can Dry Beans post.

Equipment Needed

  • Pressure Canner
  • Pint or Quart Jars - Jars that have been thoroughly washed in hot, soapy water. Because you are using a pressure canner, you do not need to sterilize the jars first. Check the rims and jars for cracks or nicks. Damaged jars should not be used for canning.
  • New Lids - Always use new lids when starting a new canning project.
  • Bands - Bands can be reused. It is important to check to see if the bands are damaged in any way. Damaged bands should not be used for canning.
  • Canning Jar Lifter
  • De-bubbler - You can purchase one or use something you have on hand. I've seen people use chopsticks or wooden spoons to de-bubble. De-bubbling removes the trapped air from the jar before placing the lid on.
  • Ladle
  • Canning Funnel
  • A bowl of vinegar and a towel - The vinegar is used to clean the rims of the jars before placing the lids on.

How To Pressure Can Chicken Stock

Let's get started!

1. Place your chicken stock on the stove and heat up to a boil. Add the required amount of water to your pressure canner (you can find this in your user manual). For my Presto Pressure Canner, I use 3 quarts of water. Turn the heat to medium and place your jars, half full of warm water, into the canner to keep hot.

2. When your stock is hot, place the canning funnel in a jar and ladle the stock into an empty jar. (I pull each jar out of the canner and empty the water out as I am ready to fill it.) Fill the jar with the hot stock to 1" headspace.

1" headspace is just below the bottom ring on a canning jar. You can also use a de-bubbler that has a headspace measurer on it.

3. De-bubble the jars by placing the de-bubbler in the center of the jar and swirling it around a few times to release any trapped air. Top off the jars if needed to bring them back to 1" headspace.

4. Wipe the rim of the jars with a vinegar-soaked towel to remove anything from the rim that may prevent the lid from sealing properly.

5. Place a lid (new) and a band (ring) on the jar and tighten to fingertip tight. Using the canning jar lifter, place the filled jar into the pressure canner and continue until you have filled the canner.

6. Place the lid on the pressure canner, lock the lid and turn the heat up to high.

7. Once the pressure canner starts to vent (continuous stream of steam), allow it to vent for 10 minutes before placing the pressure regulator on. Once the canner has vented for 10 minutes and the pressure regulator has been placed on you will need to allow the canner to come up to 11 pounds of pressure. Check you user guide to see if you need a different amount of pressure based on your altitude.

8. Set a timer and process pint jars for 20 minutes and quart jars for 25 minutes. Adjust the heat as needed to maintain the pressure.

9. Once the time is up, turn the heat off and allow the pressure to drop to zero before removing the pressure regulator and the lid. Allow the jars to sit in the canner for 5 minutes before carefully removing them with the canning jar lifter. Place on a towel in an area that they will not be bothered. Allow them to rest for 12 hours before removing the rings and checking the seals.

10. Wipe the jars down with a vinegar-soaked cloth, label and date. Store in a cool and dark place. Enjoy!

💭 Quick Tips

  • It is important to note that since chicken stock is a low-acid food it MUST be pressure canned. You cannot water bath can chicken stock. I use a Presto 23 Quart Pressure Canner that I absolutely love. I have been using this pressure canner for a handful of years now and have had such a great experience with it.
  • When pressure canning, always make sure you read the user guide that came with your pressure canner. Get familiar with how it works and keep your user guide handy to reference back to when needed.
  • You will also need to check your pressure canner's user guide to know how many jars you can fit in your canner at one time.

Can You Pressure Can Chicken Broth?

Absolutely! Pressure canning chicken broth is done exactly the same way as pressure canning chicken stock.

What if the Pressure Drops Below 11 Pounds?

If your pressure drops below 11 pounds you will need to bring it back up to 11 pounds and start the time over. It is okay for the pressure to be slightly higher than 11 pounds but not lower.

Recipes That Use Chicken Stock

Chicken Pot Pie

Red Beans and Rice

Collard Greens

Chicken Spaghetti

FOLLOW ME on Facebook, Pinterest, and YouTube to stay connected!

If you found this How To Pressure Can Chicken Stock post helpful, please leave a 🌟star rating and let me know how it went in the comments below!

Mini Easter Cakes

by 7 Comments

Mini Easter Cakes perfectly decorated for your Easter celebration. The most delicious vanilla cake, made completely from scratch, paired with buttercream frosting and shredded coconut. These mini cakes are easy to make, easily customizable and absolutely delicious.

You will love these little Easter cakes. Baking the cake in a sheet pan, cutting out the individual circles then stacking them make these adorable mini cakes look like fancy little desserts from a bakery.

They may look like they take a lot of work, but I promise they are super easy, and fun to make! Bring your kiddos into the kitchen to help with this dessert, they will have so much fun decorating the mini cakes!

You can even take the decorating up a notch by coloring the vanilla cake batter, pink, yellow or multi-colored. The buttercream frosting can also be colored or flavored however you like. This dessert is so easy to customize with different flavors and decorations.

Dipped Peanut Butter Crackers

Easter M&M Cookies

Chocolate Meringue Pie

Orange Almond Loaf Cake

Make the vanilla cake batter and spread onto a parchment lined baking sheet. Spread out into an even layer, lightly tapping the pan on the counter a few times may help to level the cake batter out.

Bake for 20-25 minutes or until a toothpick inserted into the middle of the cake comes out clean.

Cool completely before cutting out 18 circles. The amount may vary depending on the size circle cutter you use. I used a 2 ¾" cutter.

Reserve the remaining cake for snacking or cake pops. You can freeze the remaining cake to make cake pops at a later time.

Divide the buttercream, color half of the butter green to resemble grass. Leave the remaining buttercream white. Color the coconut with green food coloring to resemble grass.

Spread an even layer of white buttercream on top of 9 of the cake circles. Place the remaining circles on top of the frosted circles to make the mini layered cakes.

Now pipe or spread the green buttercream over the top of the cake circles. Sprinkle with the dyed coconut and place 3 candy eggs on top of the coconut grass. Enjoy!

Buttercream! My favorite frosting for cakes and cupcakes! This buttercream recipe is not as sweet as many you may have made or tried before. It certainly is not a crusting buttercream, which is preferred for many decorative piping techniques.

You can still pipe with this buttercream; it just won't get as stiff as some buttercreams. I am not a huge fan of uber sweet buttercream. This buttercream is not that but is still sweet and delicious!

Vanilla Buttercream

If making in advance I recommended waiting to top the mini easter cakes with the candy robin eggs. It is best to place the candy eggs on the mini cakes shortly before serving them.

Store the mini easter cakes in an airtight container in the refrigerator for up to 7 days.

FOLLOW ME on Facebook, Pinterest, and YouTube to stay connected!

Tried This Recipe?

Leave a review below, I would love to hear how it turned out! ⭐⭐⭐⭐⭐

📖 Recipe

Mini Easter Cakes

Mini Easter Cakes

These adorable Mini Easter Cakes are a fun and easy dessert that taste absolutely delicious.
5 from 5 votes
Print Recipe Pin Recipe
Favorite
Prep Time 15 minutes
Cook Time 25 minutes
Rest Time 40 minutes
Total Time 1 hour 20 minutes
Course Dessert
Servings 9

Ingredients
  

Vanilla Cake

  • 1 Cup unsalted butter room temperature
  • 2 cup sugar
  • 4 Large eggs room temperature
  • 2 ½ teaspoon pure vanilla extract
  • 1 Cup milk room temperature
  • ¼ Cup sour cream room temperature
  • 3 cup all-purpose flour
  • 2 teaspoon baking powder
  • ½ Teaspoon baking soda
  • ½ Teaspoon salt

Vanilla Buttercream Frosting

  • 12 oz unsalted butter room temperature
  • 2 ½ cup powdered sugar
  • 1 Teaspoon pure vanilla extract
  • 1 Pinch salt
  • 2 teaspoon heavy cream
  • 1 ¼ cup shredded coconut unsweetened
  • As Needed green food gel
  • As Needed mini candy eggs like whoppers mini robin eggs
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

  • Preheat an oven to 350° F and line a 17.25" x 11.5" x 1" baking sheet with parchment paper.  
  • In the bowl of a mixer fitted with a paddle combine the softened butter and sugar. Begin creaming the butter and sugar, scraping down the sides of the bowl as needed, for 4 minutes. Or until light and fluffy. Do not rush this process.
  • In a separate bowl combine the flour, baking powder, baking soda, and salt. Set aside.  Measure out the milk, add in the sour cream and stir until fully combined. Set aside.
  • Once the butter and sugar have become light and fluffy, add in the eggs, one at a time, mixing well after each addition. Beat in the vanilla extract.
  • Add ⅓ of the dry ingredients to the butter mixture, mix on low just until combined.  Pour in ⅓ of the milk mixture, mix on low until just combined.  Continue this process until all of the flour and milk mixtures have been incorporated. Scraping down the sides of the bowl as needed.
  • Pour into prepared pan.  Bake in a 350° F oven for approximately 20-25 minutes. To check if the cake is done, insert a toothpick in the center of the cake, if the toothpick comes out with wet batter on it, bake longer. If the toothpick comes out with moist crumbs on it, remove from the oven and allow to cool for 10 minutes before removing from the pan. Place on a cooling rack and allow to cool completely before cutting.
  • In a mixing bowl fitted with the paddle attachment add the softened butter and begin mixing it until smooth, light and fluffy. Approximately 5 minutes. Scrape down the sides of the bowl as needed.
  • With the mixer on the lowest setting, slowly add in the powdered sugar, 1 cup at a time, stopping to scrape the bowl as needed. Once all of the powdered has been added, turn the mixer speed up to next setting and mix for 1 minute.
  • Stop the mixer, scrape the bowl and add in the salt, vanilla extract and heavy cream. Mix well to combine. Enjoy!
  • Using a circle cutter (I used a 2 ¾" Cutter) cut out 18 circles. The amount may vary depending on the size circle cutter you use.  Reserve the remaining cake for snacking or cake pops.
  • Divide the buttercream, color half of the butter green to resemble grass. Leave the remaining buttercream white. Color the coconut with green food coloring to resemble grass.
  • Spread an even layer of white buttercream on top of 9 of the cake circles. Place the remaining circles on top of the frosted circles to make the mini layered cakes.
  • Now pipe or spread the green buttercream over the top of the cake circles. Sprinkle with the dyed coconut and place 3 candy eggs on top of the coconut grass. Enjoy!
Tried this recipe?Let us know how it was!

Taco Stuffed Sweet Potatoes

by 2 Comments

Taco Stuffed Sweet Potatoes are a quick and easy weeknight dinner option! They're filled with ground pork and all the classic taco seasonings, creating a scrumptious twist on baked potatoes. Shake up your taco night with this mouthwatering recipe. Plus, they're perfect for make-ahead meals and meal prep.

If you are looking for a quick and easy lunch or dinner option, try these taco stuffed sweet potatoes! They're not just nutritious, but also incredibly tasty. I often revisit this recipe for my quick lunch fixes, as it's one of my favorites. Plus, it's highly customizable, which means it can cater to a variety of taste preferences.

Table of contents

When it comes to toppings for these stuffed potatoes, the sky's the limit. Some of my favorites include cheese, naturally, along with table cream or sour cream, and a generous amount of cilantro and lime juice.

How To Bake A Sweet Potato

Baking sweet potatoes is easy and done just like baking russet potatoes. Except sweet potatoes usually don't take as long. I like to wash and dry them first, then pierce them all over with a fork. Then I lightly coat the sweet potatoes in oil and place them on a baking sheet.

Bake the sweet potatoes in a 375° for 45 minutes or until tender. Depending on the size of sweet potato you use, the time will vary. You can tell the potatoes are ready when a fork slides into the sweet potato easily.

How To Make Taco Stuffed Sweet Potatoes

  • Bake the sweet potatoes - Roast the sweet potatoes until tender.
  • Brown the meat - In a skillet, begin browning the meat. Add the onions and continue cooking until the meat is cooked through and the onions are soft.
  • Sauté the garlic - Add the garlic to the pan and cook until fragrant.
  • Season the meat - Stir in all of the seasonings, then mix in the tomato paste and water until fully combined.
  • Stuff the potato - Add butter (optional) to the sweet potato, then stuff it with the meat and bean mixture.
  • Top the potato - Finish with your favorite taco toppings and enjoy!

Topping Suggestions

Toppings are a great way to add more nutrition and flavor to your taco stuffed sweet potatoes. There are so many options, which makes it easy for everyone to customize their own potatoes. Here are a few of my family's favorite toppings.

  • Sour Cream or Mexican Table Cream
  • Hot Sauce
  • Pico De Gallo
  • Diced Tomatoes
  • Guacamole
  • Cilantro
  • Diced Onions
  • Pickled Onions
  • Sliced Jalapeños
  • Shredded Cheese/Crumbled Cheese - I like using crumbled queso fresco, cotija or Oaxaca cheese.
  • Shredded Lettuce

Prepping Tips

To make-ahead fully cook and prepare the meat mixture. Place in a container and allow to cool before refrigerating.

Fully cook and cool the sweet potatoes before refrigerating.

When you are ready to serve the stuffed potatoes. Warm the filling and the potatoes, then stuff the potatoes and add your toppings.

More Delicious Recipes

FOLLOW ME on Facebook, Pinterest, and YouTube to stay connected!

If you tried this Taco Stuffed Sweet Potatoes recipe or any other recipe on my blog, please leave a 🌟star rating and let me know how it went in the comment section below!

📖 Recipe

Taco Stuffed Sweet Potatoes

Taco Stuffed Sweet Potatoes

Shake up your taco night with these mouthwatering Taco Stuffed Sweet Potatoes.  This easy weeknight dinner is incredibly easy to make, family friendly and perfect for meal prepping.
5 from 1 vote
Print Recipe Pin Recipe
Favorite
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Dinner, Lunch
Servings 2

Ingredients
  

  • 2 large sweet potatoes
  • 12 ounces ground pork
  • ⅓ cup onions small diced
  • 2 cloves garlic minced
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • ¼ teaspoon onion powder
  • 1 teaspoon paprika
  • ¼ teaspoon chipotle powder
  • 2 teaspoons cumin
  • 1 teaspoon chili powder
  • to taste pepper
  • 1 tablespoon tomato paste
  • 1 tablespoon water
  • 2 tablespoons butter optional
  • as needed toppings suggestions above
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

  • Preheat an oven to 375° F and line a baking sheet with parchment paper.  
  • Wash and dry the potatoes.  Pierce them all over with a fork then lightly coat them in oil.  Place on the prepared pan and bake for 45 minutes or until done.
  • In a large skillet set over medium heat, pour a drizzle of olive oil, then add the ground pork and diced onions. Cook, breaking up the meat, until it is browned, and the onions are soft. Stir in the minced garlic, all the seasonings, and a tablespoon of water. Combine thoroughly. Allow to cook for one minute, then take off the heat.
  • Cut the potatoes open, fluff up the interior and add the butter. Then, spoon the taco filling inside and garnish with your favorite toppings. Enjoy!

Video

Notes

Topping Ideas:
Sour Cream
Cheese - Shredded cheddar, crumbled queso fresco (pictured) or any of your favorite cheeses.
Cilantro
Diced Onions
You can find more topping ideas in the above post.
Tried this recipe?Let us know how it was!

Buttermilk Waffles

by Leave a Comment

Golden, fluffy, and so easy to make homemade! These Buttermilk Waffles are so good, you'll want to make them again and again!

Perfectly crisp on the outside, light and airy on the inside, and full of that rich buttermilk flavor you just can't get from a box mix. We love making these waffles for Saturday morning breakfasts or breakfast for dinner nights, honestly, that's when we make them the most!

My Latest Videos

You might also like my Buttermilk Pancakes and Buttermilk Biscuits recipes! Both are favorites of mine!

Key Ingredients & Substitutions

I love making recipes like this one that uses just a few basic pantry staples. These buttermilk waffles are the perfect example of scratch cooking.

  • Buttermilk - For that classic flavor and extra tender waffles. If you don't have it, you can substitute with buttermilk powder or add a splash of vinegar or lemon just to your milk. Both are great substitutes.
  • Butter - Provides moisture and flavor. You can substitute with melted coconut oil or vegetable oil.

Serving Suggestions

We love them with just softened butter and maple syrup, but they're also great topped with fresh berries, toasted pecans, bananas, or even a smear of peanut butter.

If you're feeling indulgent, pair them with crispy fried chicken tenders for the ultimate chicken and waffles experience!

More Delicious Recipes

Berry Breakfast Bars

Cinnamon Rolls

Blueberry Scones

Sourdough English Muffins

Tried This Recipe?

Leave a review below, I would love to hear how it turned out! ⭐⭐⭐⭐⭐

FOLLOW ME on Facebook, Pinterest, and YouTube to stay connected!

📖 Recipe

Buttermilk Waffles

Buttermilk Waffles

Soft, fluffy, and made with simple ingredients, these homemade Buttermilk Waffles are the ultimate breakfast treat!
No ratings yet
Print Recipe Pin Recipe
Favorite
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast, Freezer Friendly
Servings 6

Ingredients
  

  • 3 cups all-purpose flour
  • 5 tablespoons sugar
  • 2 tablespoons baking powder
  • ¾ teaspoon salt
  • 2 ½ cups buttermilk
  • 3 large eggs room temperature
  • ¾ cup unsalted butter melted
  • 1 ½ teaspoons vanilla extract
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

  • Melt the butter and set it aside to cool while you prepare the rest of the recipe.
  • Following your manufacturer's manual, preheat your waffle iron.
  • In a large bowl sift or whisk together the flour, sugar, baking powder, salt and buttermilk powder (if using).
  • In a separate bowl combine the buttermilk (or milk if using buttermilk powder), eggs and vanilla extract. Whisk until fully combined. Pour in the butter and mix well.
  • Pour the wet ingredients into the dry ingredients and mix just until fully combined and no large clumps are present. Try not to overmix the batter, this will cause the waffles to be tough instead of soft and fluffy.
  • Lightly coat the waffle iron with oil or butter.  Pour ½-3/4 cup of batter into the waffle iron.  Close the iron and cook according to your manufacturer's directions.  I typically cook mine for 3-4 minutes.
  • Continue until all of the batter has been used.  Serve with your favorite toppings.  Enjoy!
Tried this recipe?Let us know how it was!

Make Ahead & Freeze

These waffles freeze beautifully. Let them cool completely, freeze in a single layer, then transfer to a freezer bag.

Reheat in the oven or microwave until warm!

Meatballs and Gravy

by 26 Comments

Savory meatballs smothered in brown gravy with sautéed onions and garlic. Perfect served over creamy mashed potatoes for a hearty and comforting meal. This Meatballs and Gravy recipe is make-ahead and freezer friendly.

Sometimes cooking with ground beef can be repetitive. We tend to always circulate the same handful of ground beef recipes, at least I do. So anytime I can make a dish that isn't part of that normal circulation I do.

My Latest Videos

This recipe is much like my hamburger steak recipe, the main difference is the shape of course. While that isn't that much of a difference, it still feels like a completely different recipe. My husband and kids loved it, and I do believe I even heard someone mention liking the meatballs more because of their size.

You really can't go wrong with a hearty and comforting dish like meatballs and gravy, especially when paired with creamy mashed potatoes. Try my Roasted Garlic Mashed Potatoes recipe for a burst of delicious flavor.

How To Make Meatballs And Gravy

In a large skillet over medium heat brown the meatballs on all sides. Remove from the pan. Discard all but approximately 2 tablespoons of the grease from the pan.

Now add in the butter and onions. Sauté until lightly browned and tender. Add the garlic to the pan and sauté for 30 seconds.

Add the flour to the pan, whisking to make the roux. Be sure to scrape the bottom of the pan to remove the brown bits. Cook for 1 minute, whisking regularly.

Pour in the beef stock, whisking to prevent clumping. Turn the heat to low and maintain a simmer. Place the meatballs back in the pan. Season and continue cooking for 8-10 minutes or until the meatballs are cooked through and the gravy has thickened. Stir occasionally to prevent burning. Enjoy!

Meatballs and Gravy

Freezing

You can freeze this recipe a few different ways. My favorite way is to simply freeze the leftovers in an airtight container.

To Freeze Raw Meatballs - Lay raw meatballs out in a single layer on a parchment lined sheet tray. Freeze for several hours then place in a freezer bag or container. Thaw completely before continuing with the recipe.

To Freeze Cooked Meatballs - You can freeze the meatballs after you have browned them in the skillet. You do not have to fully cook them before freezing them. Place the meatballs, in a single layer, on a parchment lined sheet tray.

Freeze for several hours then place in a freezer bag or container. Thaw completely before continuing with the recipe.

Making In Advance

You can make the meatballs up to 2 days in advance and store, covered, in the refrigerator. When you are ready to cook the meatballs, remove from the refrigerator 30 minutes before cooking and continue with the recipe.

The entire Meatballs and Gravy recipe can be fully prepared and stored in the refrigerator for up to 7 days.

More Delicious Recipes

Easy Beef Stroganoff

Cheesy Meatball Pasta Bake

Homemade Meatballs

32 Ground Beef Recipes without Pasta

Tried This Recipe?

FOLLOW ME on Facebook, Pinterest, and YouTube to stay connected!

Leave a review below, I would love to hear how it turned out! ⭐⭐⭐⭐⭐

📖 Recipe

Meatballs and Gravy

Meatballs and Gravy

This dish is the ultimate comfort meal, perfect served over mashed potatoes. Whether you're preparing it for a family dinner, a cozy weeknight meal, or a comforting dish to serve to guests, Meatballs in Brown Gravy are sure to please everyone at the table.
5 from 15 votes
Print Recipe Pin Recipe
Favorite
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dinner, Freezer Friendly
Servings 4

Ingredients
  

  • 1 ½ pounds ground beef
  • ¼ cup breadcrumbs
  • 1 large egg
  • 1 ½ teaspoons salt
  • ½ teaspoon pepper
  • 2 teaspoons garlic powder
  • ¾ teaspoon paprika
  • ½ teaspoon onion powder
  • 1 teaspoon parsley fresh or dried
  • ½ teaspoon ground mustard
  • 3 teaspoons Worcestershire sauce
  • 2 tablespoons butter
  • 1 cup onion thinly sliced
  • 4 cloves garlic minced
  • 5 tablespoons flour
  • 3 cups beef stock
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

  • In a large bowl combine the ground beef, breadcrumbs, egg, 2 teaspoons of Worcestershire sauce, salt, pepper, onion powder, parsley,1 teaspoon of garlic powder, paprika and the ground mustard.  Mix until fully combined.
  • Portion the meat into 1 ½" portions and roll into meatballs.  Approximately 25 meatballs.
  • In a large skillet over medium heat begin browning the meatballs on all sides.  Remove from the pan. Discard all but approximately 2 tablespoons of the grease from the pan. 
  • Now add in the butter and onions. Sauté until lightly browned and tender. Add the garlic to the pan and sauté for 30 seconds.
  • Add the flour to the pan, whisking to make the roux. Be sure to scrape the bottom of the pan to remove the brown bits. Cook for 1 minute, whisking regularly.
  • Pour in the beef stock, whisking to prevent clumping. Turn the heat to low and maintain a simmer. Place the meatballs back in the pan. Season with the remaining garlic powder, and 1 teaspoon of Worcestershire sauce.  Continue cooking for 8-10 minutes or until the meatballs are cooked through and the gravy has thickened. Stir occasionally to prevent burning.  Season with salt and pepper to taste.  Enjoy!
Tried this recipe?Let us know how it was!

What To Serve With Meatballs And Brown Gravy

  • Mashed Potatoes- You cannot go wrong with creamy mashed potatoes.
  • Egg Noodles- Serve this delicious dish over egg noodles.
  • Rice- Steamed white rice is perfect for soaking up the homemade brown gravy.
  • Toast- Yes, meatballs and gravy go so well with a nice sturdy piece of buttered toast.

Cajun Shrimp and Sausage Pasta

by 7 Comments

Full of flavor and packed with personality, this Cajun Shrimp and Sausage Pasta is a must-make! Loaded with tender shrimp, smoky andouille sausage, sweet bell peppers, and the most delicious creamy Cajun-inspired sauce, this pasta dish is one your guests will be raving about. It's bold, comforting, and comes together beautifully, perfect for an easy weeknight dinner.

My oldest has been asking for the leftovers two days in a row. And trust me, that's saying something! He loves the creamy sauce, which honestly might be my favorite part, too. It's rich, flavorful, and unlike some cream-based pastas, this one reheats like a dream. Bonus points for being just as tasty the next day!

My Latest Videos

Inspired by traditional Cajun cuisine, this pasta includes the "holy trinity" of onions, bell peppers, and celery. It's also loaded with Cajun staples like shrimp and andouille sausage for that signature flavor.

Use your favorite Cajun seasoning, whether it's Slap Ya Mama, Tony Chachere's, or your own homemade blend. Add as much or as little as you like to fit your heat level.

How To Make Cajun Shrimp And Sausage Pasta

STEP 1

In a large skillet brown the sausage, working in batches if needed. Remove from the pan and set aside. Add the oil and butter, cook the shrimp, set aside until needed.

STEP 2

In the same pan sauté the onions, celery and bell peppers until softened. Add in the garlic and cook for 30 seconds.

STEP 3

Pour the chicken stock into the same pan, scraping the bottom to remove the brown bits. Turn the heat up to bring the chicken stock to a boil, add in the pasta, cover with a lid, reduce to a simmer and cook for 8 minutes.

STEP 4

Remove the lid from the pan, add in the cream cheese, stirring to melt the cheese. Turn the heat up to medium low. Now pour in the milk, heavy cream and diced tomatoes. Simmer, stirring to prevent scorching.

STEP 5

Once the sauce has thickened to sauce consistency and the pasta is fully cooked, add in the shrimp and sausage. Enjoy!

💭 Quick Tip

Cook your pasta in chicken stock instead of water. Just like when I make rice, using stock infuses the pasta with even more savory depth. It's one of those small steps that makes a big difference in the final dish. But don't worry, if you don't have any on hand, water will still work just fine.

Reheating Tip

Reheat on low on the stove. Stirring frequently to prevent burning. To reheat in the microwave, cover with a damp paper towel, heat for 30 seconds, stir then heat again if needed.

More Delicious Recipes

20 Sheet Pan Dinners

Red Beans and Rice

Stuffed Shells with Italian Sausage

Southern Style Green Beans

Tried This Recipe?

Leave a review below, I would love to hear how it turned out! ⭐⭐⭐⭐⭐

FOLLOW ME on Facebook, Pinterest, and YouTube to stay connected!

📖 Recipe

Cajun Shrimp and Sausage Pasta

Cajun Shrimp and Sausage Pasta

Creamy, spicy and full of flavor! This Cajun Shrimp and Sausage Pasta is loaded with tender shrimp, andouille sausage, bell peppers and the most delicious creamy Cajun sauce.
5 from 5 votes
Print Recipe Pin Recipe
Favorite
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dinner
Servings 6

Ingredients
  

  • 1 tablespoon olive oil
  • 14 ounces andouille sausage thinly sliced
  • ½ pound shrimp (any size) peeled and deveined
  • 1 tablespoon butter
  • ¾ teaspoon pepper
  • 1 ½ teaspoons salt
  • 2 teaspoons paprika
  • 1 teaspoon garlic powder
  • 2-3 teaspoons cajun seasoning your favorite kind
  • 1 cup onion small diced
  • ½ cup celery small diced
  • ¾ cup green bell pepper small diced
  • 4 cloves garlic minced
  • 1 ½ cups chicken stock
  • 10 ounces penne pasta
  • 3 ounces cream cheese softened
  • ¾ cup heavy cream
  • 1 cup milk
  • 14.5 ounces diced tomatoes drained
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

  • Pat the shrimp dry then add to a small bowl, season with ½ teaspoon salt, ¼ teaspoon pepper, 1 teaspoon paprika and ½ teaspoon garlic powder.  Mix until fully combined, set aside.
  • In a large skillet over medium heat add 1 tablespoon of olive oil.  Begin browning the sausage, working in batches if needed.  Set aside until needed.
  • To the same pan add in 1 tablespoon of butter.  Add the shrimp to the pan, cook for 2-3 minutes on each side.  Remove from the pan and set aside.
  • Now add the diced onion, bell pepper and celery to the pan.  Cook for 5-6 minutes or until tender.  Add in the minced garlic and continue cooking for 30 seconds.
  • Pour in the chicken stock, scraping up any browned bits from the bottom of the pan. Increase the heat to high and bring it to a boil. Stir in the Cajun seasoning, remaining paprika, garlic powder, salt, pepper, and pasta. Cover with a lid, reduce the heat to low, and let it simmer for 8 minutes. This pasta will not be done at this point.
  • Remove the lid, add in the cream cheese.  As the cream cheese melts, stir to prevent burning.  Once all of the cream cheese is melted, turn the heat to medium and add in the heavy cream, milk and diced tomatoes.
  • Bring to a simmer, stirring regularly to prevent scorching.  Once the pasta is fully cooked and the sauce has thickened stir in the sausage and shrimp. Enjoy!

Notes

Garnish with a sprinkle of parmesan cheese, fresh parsley and sliced green onions!
If using a salty cajun seasoning, you may need to adjust the salt in the recipe.
Tried this recipe?Let us know how it was!

Rice Pilaf

by 4 Comments

This Rice Pilaf is one of those side dishes that feels elevated yet effortless. It's light, fluffy, and packed with flavor. The secret? Toasting the rice before simmering it in chicken stock to create a depth of flavor that makes every bite delicious.

Rice Pilaf is one of my favorite side dishes, it is easy to make, nutritious, and pairs well with so many different proteins. I especially love serving it with saucy dishes like this Smothered Chicken recipe, where I can drizzle the rich sauce over the fluffy rice. It's so good! Of course, Rice pilaf is just as delicious on its own.

My Latest Videos

Rice Pilaf Ingredients

  • Rice- long or short grain white rice.
  • Olive Oil & Butter- A combination of both for flavor.
  • Onion- Yellow or white onion to add flavor to the dish.
  • Garlic- Freshly minced garlic cloves to bring a rich aromatic flavor to the rice.
  • Chicken Stock- As always, I recommend using a good quality chicken stock. The chicken stock brings a deep savory flavor to the rice.
  • Salt & Pepper

How To Make Easy Rice Pilaf

Making homemade Rice Pilaf is easy and takes just a few simple steps:

STEP 1

Rinse the rice about 20 minutes before cooking. Leave it in a mesh strainer to while you prep the onions and garlic.

STEP 2

In a large skillet over medium heat, add the olive oil and butter. Add the onions to the pan and sauté until soft, about 4 minutes.

STEP 3

Now add the rice to the pan with the onions and spread out into an even layer and begin toasting the rice. Stir occasionally to prevent burning. Once the rice has started to lightly brown, add in the minced garlic and continue cooking for 1 minute.

STEP 4

Pour in the chicken stock, season with salt and pepper, and bring to a boil. Cover with a lid, reduce the heat to low and cook for 20 minutes. Once the 20 minutes are up, turn the heat off, remove the pan from the heat and let it sit for 10 minutes before you remove the lid and fluff the rice. Enjoy!

Tips for Making Rice Pilaf

  • Toast the rice before cooking it. Toasting the rice gives it great flavor and the best texture.
  • Allow the rice to sit, covered and off the heat, for 10 minutes before removing the lid. This allows the rice to absorb all the liquid and dry out a bit, creating the best fluffy texture.
  • Mix in vegetables like english peas or carrots for additional flavor.

More Delicious Side Dishes

Smoked Gouda Mac and Cheese

Roasted Cauliflower

Spanish Rice

Rosemary Roasted Potatoes

Tried This Recipe?

Leave a review below, I would love to hear how it turned out! ⭐⭐⭐⭐⭐

FOLLOW ME on Facebook, Pinterest, and YouTube to stay connected!

📖 Recipe

Rice Pilaf

Rice Pilaf

Fluffy, buttery, and packed with flavor-this Rice Pilaf is the perfect side dish for just about any meal!
5 from 1 vote
Print Recipe Pin Recipe
Favorite
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Side Dishes
Servings 4

Ingredients
  

  • 1 cup white rice
  • 1 teaspoon olive oil
  • 1 tablespoon butter
  • ½ cup onion small diced
  • 2 cloves garlic minced
  • 1 ¾ cups chicken stock
  • salt to taste
  • pepper to taste
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

  • Rinse the rice about 20 minutes before cooking. Leave it in a mesh strainer to while you prep the onions and garlic.
  • In a large skillet over medium heat, add the olive oil and butter. Add the onions to the pan and sauté until soft, about 4 minutes.
  • Now add the rice to the pan with the onions and spread out into an even layer and begin toasting the rice. Stir occasionally to prevent burning. Once the rice has started to lightly brown, add in the minced garlic and continue cooking for 1 minute.
  • Pour in the chicken stock, season with salt and pepper, and bring to a boil. Cover with a lid, reduce the heat to low and cook for 20 minutes. 
  • Once the 20 minutes are up, turn the heat off, remove the pan from the heat and let it sit for 10 minutes before you remove the lid and fluff the rice. Enjoy!
Tried this recipe?Let us know how it was!

Easy Easter M&M Cookies

by Leave a Comment

Soft, chewy and easy to make, these Easy Easter M&M Cookies are the perfect Easter treat. These cookies are made with an absolutely delicious cookie base with delicious M&Ms, white chocolate chips and sprinkles mixed in.

If you have made any of my other favorite cookies, you are probably familiar with this cookie dough. I call this the perfect all-purpose cookie dough. I have probably made over 100 different types of cookies with this cookie dough as the base. It is soft, chewy, buttery and super easy to make.

Best of all, it can be made with so many different add ins. Which makes it the perfect cookie dough for these Easy Easter M&M Cookies. My youngest son has been asking me to make these cookies for the longest time now. M&Ms are his favorite candy and when paired with a cookie, it is his favorite treat. He actually helped me make this batch.

When spring rolls around and all of the pastel candies and sprinkles hit the grocery store shelves, I am eager to start baking fun treats like these. I am just like a little kid when it comes to decorative desserts, the more candy and sprinkles, the better.

These Easter Sugar Cookies are another family favorite featuring candy!

How To Make Easy Easter M&M Cookies

For the best results the dough does need to be chilled before baking. The best texture comes from allowing the cookie dough to rest in the refrigerator before baking it. When baked immediately, which I have done, the cookies turn out a bit flatter and the dough isn't as chewy, which is something I love in cookies.

STEP 1

In a medium bowl mix together the flour, cornstarch, baking soda and salt. Set aside.

STEP 2

In a mixer fitted with the paddle attachment cream the butter and both sugars for several minutes.

STEP 3

Add in the eggs, one at a time. Add in the vanilla extract and mix until fully combined.

STEP 4

Slowly add in the dry mixture. Once fully combined fold in the M&Ms, white chocolate chips and sprinkles. Reserve a few for topping the cookie dough for presentation.

STEP 5

Scoop out the dough using a 1-ounce portion scoop or 2 heaping tablespoons. Top with additional M&Ms, chocolate chips and sprinkles.

STEP 6

Place the baking sheet in the refrigerator for 2 hours before baking.

STEP 7

Place the chilled cookie dough in a 350°F oven and bake for approximately 14 minutes.

👉 Sky's Tips

  • Using softened butter is important when making these cookies. The butter needs to be completely soft and at room temperature. This will allow for proper creaming of the butter and sugar. Which helps create the perfect spread and texture to this cookie dough.
  • Do not overmix your cookie dough. Overmixing will create a tougher dough. Mix just until the flour is fully incorporated. To ensure that I do not overmix the cookie dough I like to add the chocolate chips in when I add the dry ingredients.
  • Chill the dough. The best texture comes from the dough being chilled for 2 hours. This will allow the dough to spread, not too much and not too little. If the dough doesn't chill long enough the cookies will spread more making super thin cookies.
  • Do not overbake. Pull the cookies out of the oven when the middles look slightly under baked. They will continue to cook when they come out of the oven and be perfect by the time they are completely cooled.
  • For bakery quality looking cookies reserve some of the add-ins to top the cookies before baking.
Easy Easter M&M Cookies

Tips for Customizing Your Cookies

Try mixing up the add-ins to customize your cookies. Here are a few add-in ideas.

Candy Eggs

Milk Chocolate Chips, or any other flavored chips for baking.

Chopped Pecans or other nuts such as macadamia nuts, chopped almond or walnuts.

Shredded Coconut

More Delicious Recipes

Vanilla Bundt Cake

Chocolate Crinkle Cookies

Mini Easter Cakes

Strawberry Cheesecake Bars

FOLLOW ME on Facebook, Pinterest, and YouTube to stay connected!

If you tried this Easter M&M Cookies recipe or any other recipe on my blog, please leave a 🌟star rating and let me know how it went in the comment section below!

📖 Recipe

Easy Easter M&M Cookies

Easy Easter M&M Cookies

Soft, chewy and easy to make. Easy Easter M&M Cookies that are perfect for your Easter Celebration. You will love this delicious cookie dough, paired with the chocolatey M&Ms, white chocolate chips and sprinkles.
No ratings yet
Print Recipe Pin Recipe
Favorite
Prep Time 15 minutes
Cook Time 14 minutes
Chill Time 2 hours
Total Time 2 hours 29 minutes
Course Dessert
Servings 27 Cookies

Ingredients
  

  • 1 cup unsalted butter softened
  • 1 cup light brown sugar packed
  • ½ cup sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 2 ½ cups all-purpose flour
  • 2 tablespoons cornstarch
  • 1 ¼ teaspoons baking soda
  • ½ teaspoon salt
  • 1 ¼ cups easter M&Ms
  • 1 cup white chocolate chips
  • ¼ cup sprinkles
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

  • In a medium bowl mix together the flour, cornstarch, baking soda and salt. Set aside.
  • In a mixer fitted with the paddle attachment cream the butter and both sugars for several minutes. The butter should become lighter in color and fluffy. Do not rush this process, it is important for the best texture.
  • Add in the eggs, one at a time, scraping the sides of the bowl as needed. Add in the vanilla extract and mix until fully combined.
  • Slowly add in the dry mixture, scraping the sides of the bowl as needed to fully incorporate the dry ingredients. Once fully combined fold in the M&Ms, white chocolate chips and sprinkles. Reserve a few for topping the cookie dough for presentation.
  • Line a baking sheet with parchment paper. Scoop the cookie dough using a 1-ounce scoop, or two heaping tablespoons and place dough balls 2 inches apart. Gently press down to slightly flatten.
  • Place the baking sheet in the refrigerator for 2 hours before baking.
  • Place the chilled cookie dough in a 350°F oven and bake for approximately 14 minutes. Cool for 5 minutes before transferring to a cooling rack.  Enjoy!

Notes

For more cookies, scoop out the dough using an 0.5-ounce portion scoop or 1 heaping tablespoon. Bake for 11-12 minutes.
Tried this recipe?Let us know how it was!

Quick Tacos Al Pastor

by 9 Comments

Craving Al Pastor Tacos but don't have time to marinate and cook a large cut of meat? Well, let me introduce you to these super easy and Quick Tacos Al Pastor. Perfect for busy weeknights and meal prep. These delicious al pastor tacos can be ready to serve in just 30 minutes.

Quick Tacos Al Pastor

I have to admit-tacos are one of my all-time favorite foods. I've shared a few delicious taco recipes on my blog that are regulars in my kitchen, including Carnitas Tacos and Birria Tacos-two of my absolute favorites!

I fell in love with traditional tacos al pastor many years ago. There is a local to me authentic Mexican restaurant that serves the BEST al pastor tacos. They are packed with delicious spices, pineapple and super flavorful and tender marinaded pork. Those tacos inspired this quick al pastor taco recipe. Simply for the many times that Al Pastor cravings hit, and I don't have meat marinating to make them.

To cut down on the cook time, I use ground pork in this recipe instead of a larger cut that needs a long cook time. It is great for not only cooking quickly but absorbing so much flavor. Chunks of fresh, or canned pineapple, tomato paste, and a few spices and you have delicious tacos in 30 minutes.

With such little prep required to make these Quick Tacos Al Pastor I like to focus on toppings. We love our taco toppings around here!

Topping Suggestions

  • Pickled Onions - Our favorite topping for tacos!
  • Fresh Onions - Fresh diced onions are always great on tacos.
  • Cilantro - Fresh minced cilantro is a must for tacos.
  • Pico de Gallo - One of my favorite fresh salsas for all things Mexican and Tex-Mex dishes.
  • Avocado - Thinly sliced avocado is perfect on these tacos.
  • Guacamole - Another favorite of mine for tacos.
  • Cheese - I love using cotija, queso fresco, or Oaxaca cheese.
  • Hot Sauces - Your favorite hot sauce to add some spice to your tacos.

How To Make Quick Tacos Al Pastor

Since the meat doesn't take long to cook, prepare toppings, salsas and sauces before you start cooking the meat.

Warm Tortillas - In a small skillet over medium high heat begin warming the corn tortillas. Place a tortilla in the pan and cook for 45 seconds, flip and cook for another 45 seconds. Remove from the pan and place in a towel, cover and continue with the remaining tortillas.

Cook Meat - In a large skillet over medium high heat, drizzle in the olive oil. Add ground pork and diced onions to the pan. Season with the spices and crumble the meat as it cooks.

Add Tomato Paste - Once the meat is cooked through turn the heat to medium low, add in the tomato paste and achiote paste and cook for 1 minute, mixing to fully combine.

Add Pineapples - Now add in the pineapple and mix well. Remove from the heat and serve on warmed tortillas. Top with your favorite toppings and sauces. Enjoy!

What kind of tortillas should you use?

Any kind you want! I love using corn tortillas for tacos, but you can use flour tortillas if you want. Both types of tortillas are perfect for this taco recipe. Whenever using corn tortillas or flour tortillas it is best to warm them before using them.

Corn tortillas need to be warmed to make them more pliable. If you do not warm them, they will fall apart when you try to use them. Flour tortillas are a little more forgiving, but will soften up when warmed, which makes them easier to use.

Storage & Reheating Tips

The meat can be stored in an airtight container in the refrigerator for up to 7 days. The leftover meat can also be stored in the freezer for up to 5 months.

To reheat, heat over low heat in a pan on the stove. If using a microwave cover the meat with a damp paper towel to prevent the meat from drying out.

More Delicious Recipes

Crispy Beef Tacos

Spanish Rice

Refried Beans from Scratch

FOLLOW ME on Facebook, Pinterest, and YouTube to stay connected!

Tried This Recipe?

Leave a review below, I would love to hear how it turned out! ⭐⭐⭐⭐⭐

📖 Recipe

Quick Tacos Al Pastor

Quick Tacos Al Pastor

Sweet and savory Quick Tacos Al Pastor that are made in just 30 minutes.  No marinating or long cook time.  Perfect for busy weeknights and meal prepping.
5 from 6 votes
Print Recipe Pin Recipe
Favorite
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Course Dinner, Lunch
Servings 4

Ingredients
  

  • 12 soft corn tortillas
  • 2 tablespoons olive oil
  • 1 ½ pounds ground pork
  • ½ cup onion small diced
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 1 tablespoon garlic powder
  • 1 teaspoon onion powder
  • 1 tablespoon paprika
  • 1 ½ tablespoons cumin powder
  • ½ teaspoon coriander
  • ½ teaspoon chipotle powder
  • 2 cloves garlic minced
  • 2 tablespoons tomato paste
  • 1 ½ teaspoons achiote paste optional
  • ¾ cup pineapple ¼" chunks
  • as needed Cilantro
  • as needed Cotija, or Queso Fresco Cheese
  • as needed Onions diced or pickled
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

  • In a small skillet over medium high heat begin warming the corn tortillas. Place a tortilla in the pan and cook for 45 seconds, flip and cook for another 45 seconds. Remove from the pan and place in a towel, cover and continue with the remaining tortillas.
  • In a large skillet over medium high heat, drizzle in the olive oil. Add ground pork, onions and all of the spices.  Crumble the meat as it cooks.
  • Add the minced garlic, tomato paste and achiote paste to the pan, stirring until fully incorporated.  
  • Now add in the pineapple and mix well.  Continue cooking for 2-3 more minutes.  Remove from the heat and serve on warmed tortillas. Top with your favorite toppings and sauces. Enjoy!

Notes

The number of servings varies depending on the amount of meat used to make each taco and the size of tortilla used. 
This recipe makes approximately 12 or more tacos when using corn tortillas.
Tried this recipe?Let us know how it was!

How To Pressure Can Dry Beans

by Leave a Comment

When you are needing beans for a meal and you don't have time to cook them, learning how to pressure can dry beans is a great way to always have canned beans on hand. I prefer to store beans in their dry state, because they can be stored for a long time this way. I also love to can dry beans for those times that I need beans fast, and cooking dry beans is not a fast process.

Canning your own beans is also cheaper than purchasing canned beans from the grocery store. I am all for saving money any chance I can. I like to use canned beans mostly for lunches, when I am wanting something quick to serve. I also will use them to add into certain dishes, like enchiladas, to stretch the filling.

Table of contents

I prefer this method of canning dry beans versus the "soaking" method. Simply because it is less time consuming and can be done without prepping the night before. I also don't find the need to soak them beforehand (which is typically done to soften the beans) because they are going to be fully cooked when pressure canned.

You might also like this How To Pressure Can Chicken Stock post.

My Latest Video

Equipment Needed

It is important to have all of your equipment cleaned and ready to go when you are canning. Having everything together will make the canning process run smoother.

  • Pressure Canner
  • Jars - Pint or quart jars that have been thoroughly washed in hot, soapy water. Because you are using a pressure canner, you do not need to sterilize the jars first.
  • Canning Funnel
  • Canning Jar Lifter
  • De-Bubbler - You can purchase one or use something you have on hand. I've seen people use chopsticks or wooden spoons to de-bubble. De-bubbling removes the trapped air from the jar before placing the lid on.
  • Measuring Cups
  • Dry Beans - Rinsed and sorted. Use ½ cup of beans per pint jar and 1 cup per quart jar.
  • Hot Water
  • Vinegar - Used to clean the rims of the jars to ensure the lids seal properly. It can also be added to the canner water to help prevent the white haze that hard water can leave on jars.
  • Any seasonings that you want to add to your beans. Salt and other seasonings can be added directly to the jars.

How To Pressure Can Dry Beans

It is important to refer to your user guide to know how many jars (and size) you can fit in your canner at one time. In my Presto 23 Quart Pressure Canner I can safely fit 16-pint jars when using a rack to stack jars. So, 8 on the bottom, the rack and 8 more jars stacked on top of the rack. This recipe is for 4 lbs. of dry beans.

  • Heat a large pot of water and keep it hot until needed.
  • Measure out ½ cup of dry (rinsed and sorted) beans for each pint jar, 16 total. Use 1 cup for quart jars.
  • Add seasonings if you like. Salt, garlic, cumin, and other spices can be added directly to the jars.
  • Ladle in hot water, filling each jar to 1 inch headspace.
  • De-bubble the jars by placing the de-bubbler in the center of the jar and swirling it around a few times to release any trapped air. Top off the jars if needed to return to 1 inch headspace.
  • Wipe the rim of each jar with a vinegar-soaked towel to remove anything that might prevent the lid from sealing properly.
  • Place a new lid and a ring on each jar and tighten to fingertip tight.
  • Place jars in the pressure canner and fill with 3 quarts of water if using a Presto canner. If you are using a different model, check your user guide for the correct amount of water. Place the lid on, lock it into place, and set the heat to high.
  • Once the pressure canner starts to vent a steady stream of steam, allow it to vent for 10 minutes before placing the pressure regulator on. After venting, place the regulator and allow the canner to come up to 10 pounds of pressure. Check your user guide for altitude-specific pressure adjustments.
  • Set a timer for 75 minutes for pint jars or 90 minutes for quart jars. Adjust the heat as needed to maintain pressure.
  • Once the time is up, turn the heat off and allow the pressure to drop to zero before removing the pressure regulator and the lid. Allow the jars to sit in the canner for 5 minutes before carefully removing them with the canning jar lifter. Place on a towel in an area that they will not be bothered. Allow them to rest for 12 hours before removing the rings and checking the seals.

💭 Quick Tip

It is important to note that dry beans MUST be pressure canned. You cannot water bath can dry beans. I use a Presto 23 Quart Pressure Canner that I absolutely love. I have been using this pressure canner for a handful of years now and have had such a great experience with it. When pressure canning, always make sure you read the user guide that came with your pressure canner. Get familiar with how it works and keep your user guide handy to reference back to when needed.

Recipes That Use Beans

Red Beans and Rice

Black Bean and Chickpea Salad

Easy Taco Soup

Southwest Chicken Wraps

FOLLOW ME on Facebook, Pinterest, and YouTube to stay connected!

If you found this How To Pressure Can Dry Beans post helpful, please leave a 🌟star rating and let me know how it went in the comments below!

Homemade Breadsticks

by Leave a Comment

These Homemade Breadsticks are a game-changer! Brushed with a delicious garlic butter topping and a sprinkle of grated Parmesan cheese, they pair perfectly with your favorite pasta, soups and salads. Plus, they freeze beautifully, making them a convenient addition to any homemade dinner.

I've been baking bread for years -from Sourdough Bread to Homemade Sandwich Bread, I love the process of turning simple ingredients into something warm and comforting. These Homemade Breadsticks have become a family favorite. I often double the batch and freeze half, so we always have fresh breadsticks on hand!

My Latest Videos

Easy Breadsticks Ingredients

  • Active Dry Yeast-Helps the dough rise and gives the breadsticks a light, airy texture.
  • Water & Milk-A mix of both adds moisture and richness to the dough.
  • Sugar-Feeds the yeast and enhances the flavor.
  • Salt- For flavor.
  • Olive Oil- For texture- Any neutral oil or butter can be used.
  • Bread Flour & All-Purpose Flour-The combination creates soft yet slightly chewy breadsticks.
  • Butter- To brush the breadsticks after they are baked.
  • Garlic Powder & Parsley- Mixed into the butter for a delicious topping.
  • Grated Parmesan Cheese- Sprinkled on top for extra yummy flavor!

How to Make Breadsticks

Use a stand mixer to make them even easier to make!

STEP 1

Combine the yeast, sugar, warm water and milk in the bowl of a stand mixer. Allow to sit for 5 minutes.

STEP 2

Add salt, olive oil and bread flour to the bowl. Mix on the lowest setting until fully combined. Slowly add in the remaining flour until the dough comes together. You may or may not need all of the flour.

STEP 3

Once all of the flour has been added, begin kneading the dough (using the dough hook attachment) for 8-10 minutes or until the dough passes the windowpane test.

STEP 4

Lightly coat the dough with oil, place a damp towel over the bowl and let rise in a warm place until doubled in size.

STEP 5

Divide into 12 equal pieces. Form each piece of dough into a ball then gently roll out into a 6" log. Place on a parchment-lined baking sheet. Cover and let proof until puffy but not doubled.

STEP 6

Place in a 375° F oven and bake for 15-18 minutes, or until lightly browned and hollow sounding when tapped.

STEP 7

Brush with the garlic butter then sprinkle with grated parmesan. Enjoy!

Tips For Perfect Breadsticks

  • Don't add too much flour - Adding too much flour can make the dough dense. Gradually add flour until the dough is soft and slightly tacky but not sticky.
  • Knead thoroughly - Proper kneading develops the gluten for soft and chewy breadsticks.
  • Check for doneness - Tap the baked breadsticks; they should sound hollow when fully baked.

Storing & Freezing

Breadsticks can be stored in an airtight container in the refrigerator for 5-7 days. Freezing breadsticks will extend their shelf life. Freeze breadsticks on a lined baking sheet, not touching, then transfer to a freezer bag or container. Breadsticks can be kept in the freezer for 4-6 months.

More Delicious Recipes

Homemade Meatballs

Baked Rigatoni

Zuppa Toscana Soup

Stuffed Shells with Italian Sausage

Tried This Recipe?

Leave a review below, I would love to hear how it turned out! ⭐⭐⭐⭐⭐

FOLLOW ME on Facebook, Pinterest, and YouTube to stay connected!

📖 Recipe

Homemade Breadsticks

Homemade Breadsticks

These homemade breadsticks are a game-changer! Whether you're making them fresh or pulling a frozen batch from the freezer, they are always a hit. Give them a try with your favorite pasta dish!
No ratings yet
Print Recipe Pin Recipe
Favorite
Prep Time 20 minutes
Cook Time 15 minutes
Rest Time 3 hours
Total Time 3 hours 35 minutes
Course Breads, Freezer Friendly
Servings 12

Ingredients
  

  • 1 ¼ teaspoons active dry yeast
  • ½ cup warm water
  • ⅓ cup warm milk
  • 1 ½ teaspoons sugar
  • 1 teaspoon salt
  • 1 teaspoon olive oil
  • 1 cup bread flour
  • 1 ¼ - 1 ½ cups all-purpose flour
  • 2 tablespoons butter melted
  • ½ teaspoon garlic powder
  • ½ teaspoon parsley
  • 1-2 tablespoons grated parmesan cheese
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

  • Combine the yeast, sugar, warm water and milk in the bowl of a stand mixer. Allow to sit for 5 minutes.
  • Add ¾ teaspoon salt, olive oil and bread flour to the bowl. Mix on the lowest setting until fully combined. Slowly add in the remaining flour until the dough comes together. You may or may not need all of the flour.
  • Once all of the flour has been added, begin kneading the dough (using the dough hook attachment) for 8-10 minutes or until the dough passes the windowpane test.
  • Lightly coat the dough with oil, place a damp towel over the bowl and set in a warm place until doubled in size.
  • Divide into 12 equal pieces. Form each piece of dough into a ball then gently roll out into a 6" log. Place on a parchment-lined baking sheet. Cover and let proof until puffy but not doubled.
  • Preheat an oven to 375°F while the breadsticks are rising.
    Place in the oven and bake for 15-18 minutes, or until lightly browned and hollow sounding when tapped.
  • While the breadsticks are baking make the garlic butter by mixing together the butter, ¼ teaspoon salt, garlic powder and parsley.  Once the breadsticks come out of the oven brush with the butter and sprinkle with parmesan cheese. Enjoy!

Notes

  • Don't add too much flour - Adding too much flour can make the dough dense. Gradually add flour until the dough is soft and slightly tacky but not sticky.
  • Knead thoroughly - Proper kneading develops the gluten for soft and chewy breadsticks.
  • Check for doneness - Tap the baked breadsticks; they should sound hollow when fully baked.
Tried this recipe?Let us know how it was!

Pork and Noodle Stir Fry

by 2 Comments

Easy, economical and absolutely delicious. Make this quick Pork and Noodle Stir Fry for your family tonight. Made with ground pork, rice noodles and a handful of vegetables. This stir fry comes together quickly, is easily customizable and perfect for meal prep.

I use my favorite stir fry sauce to make this simple pork and noodle stir fry. This sauce is also used in my Pork Stir Fry recipe, if you haven't tried it yet, you are in for a treat. Hoisin makes up the bulk of the flavor in this delicious sauce. Hoisin is sauce that is commonly found in Asian cuisine. You can find it at most grocery stores and Asian Markets. Paired with fresh ginger, garlic, soy sauce, honey and rice vinegar, the hoisin helps create a delicious, well-balanced sauce that can be used in many stir fry recipes.

My Latest Videos

Cabbage, carrots, onions, mushrooms and baby corn make up the vegetables in this dish. Many other vegetables can be used. I often make this dish with whatever I have on hand. I have used, green beans, broccoli, bell peppers and cauliflower. They are all great in this dish.

Key Ingredients & Substitutions

  • Ground Pork-This is my go-to for this recipe because it's flavorful and cooks quickly, perfect for busy weeknights. But don't worry, if you don't have ground pork on hand, you can easily swap it out for ground beef, ground chicken or ground turkey. All work beautifully in this dish!
  • Vegetables-This recipe is packed with veggies! I love using a mix of carrots, mushrooms, napa cabbage (or regular cabbage), green onions, and baby corn. Want to switch things up? Add your favorites like zucchini, squash, bell peppers, water chestnuts, bamboo shoots, bean sprouts, broccoli, or cauliflower. This is a great clean-out-the-fridge meal!
  • Fresh Garlic & Ginger-Fresh is best here! These two ingredients bring bold flavors that really enhance the overall flavor of the dish.
  • Rice Noodles-Rice noodles soak up all that delicious sauce and cook up quickly. If you're out of rice noodles, you can use ramen, or even spaghetti noodles in a pinch. It is also great served over a bed of white rice.
  • Hoisin Sauce-Hoisin adds depth and that irresistible savory-sweet flavor.

How To Make Pork and Noodle Stir Fry

STEP 1

In a large skillet over medium heat, add 1 tablespoon of oil. Add in the pork, crumbling as it cooks. Season with salt, pepper and gochugaru. Remove from the heat and set aside.

STEP 2

To the same pan add 2 tablespoons of oil. Add in the carrots, cabbage and ½ of the green onions. Sauté for 6 minutes, add in the mushrooms and continue cooking for 4 more minutes.

STEP 3

Next, add in the minced garlic and ginger. Sauté for 1 minute. Add the ground pork back to the pan along with the baby corn.

STEP 4

Slowly stir in the sauce. Continue stirring until thickened to sauce consistency. Toss in the cooked noodles, drizzle with sesame oil (if desired). Garnish with sesame seeds and remaining sliced green onions. Enjoy!

Storage Tip

Pork and Noodle Stir Fry can be kept in the refrigerator for up to 7 days. Store in an airtight container for best results. To reheat, heat slowly on the stove, or in the microwave with a damp paper towel placed over the top.

More Delicious Recipes

Quick Beef and Broccoli

Mongolian Chicken

Pork Stir Fry

Chicken Teriyaki

Tried This Recipe?

Leave a review below, I would love to hear how it turned out! ⭐⭐⭐⭐⭐

FOLLOW ME on Facebook, Pinterest, and YouTube to stay connected!

📖 Recipe

Pork and Noodle Stir Fry

Pork and Noodle Stir Fry

Made with ground pork, rice noodles and a handful of vegetables. This stir fry comes together quickly, is easily customizable and perfect for meal prep.
5 from 1 vote
Print Recipe Pin Recipe
Favorite
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Dinner
Servings 4

Ingredients
  

  • 1 pound ground pork
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ¾ teaspoon gochugaru korean red pepper flakes
  • 1 large carrot thinly sliced
  • 6 green onions thinly sliced
  • 2 cups napa cabbage thinly sliced
  • 3 medium mushrooms sliced
  • 4 cloves garlic minced
  • 2 ½ teaspoons ginger minced
  • 6 ounces rice noodles cooked according to package directions
  • 1 can baby corn drained

Stir Fry Sauce

  • ½ Cup water
  • 1 tablespoon rice vinegar
  • ¼ cup hoisin sauce
  • 3 tablespoons soy sauce
  • 1 tablespoon honey
  • 1 tablespoon cornstarch plus 1 teaspoon
  • ½ teaspoon sesame oil
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

  • In a small bowl, whisk together all of the ingredients for the stir fry sauce, set aside until needed.
  • In a large skillet over medium heat, add 1 tablespoon of oil. Add in the pork, crumbling as it cooks. Season with salt, pepper and gochugaru. Remove from the heat and set aside.
  • Lower the heat to medium and drizzle in 2 tablespoons of oil. Add in the carrots, cabbage and ½ of the green onions. Sauté for 6 minutes, add in the mushrooms and continue cooking for 4 more minutes.
  • Next, add in the minced garlic and ginger. Sauté for 1 minute.
  • Add the ground pork back to the pan along with the baby corn.
  • Slowly stir in the sauce. Continue stirring until thickened to sauce consistency. Toss in the cooked noodles, drizzle with sesame oil (if desired). Garnish with sesame seeds and remaining sliced green onions. Enjoy!
Tried this recipe?Let us know how it was!

Vanilla Cake

by 2 Comments

There's nothing quite like a light, fluffy, homemade vanilla cake that's made completely from scratch. Whether you're baking for a birthday, wedding, or just because, this Vanilla Cake from scratch is the perfect go-to recipe. With simple ingredients and an easy method, you'll never need a boxed mix again!

After years of testing vanilla cake recipes, I wanted to create a foolproof version that didn't require whipping egg whites separately-because, let's be honest, busy moms don't have time for extra steps! This recipe mixes up in one bowl while still delivering that perfectly tender, moist crumb we all love. The secret? Creaming butter and sugar properly and using sour cream for extra moisture.

I promise, after one bite, you'll be hooked on this soft, bakery-style vanilla cake! And to make sure you get the best results, I've included some expert tips below.

My Latest Videos

How To Make Vanilla Cake

  • Cream the Butter & Sugar: Beat butter and sugar together until light and fluffy (about 3-4 minutes). This step is crucial for creating an airy texture!
  • Add Eggs & Vanilla: Mix in eggs one at a time, then stir in the vanilla extract.
  • Alternate Dry & Wet Ingredients: Gradually add the dry ingredients, alternating with milk and sour cream. This keeps the batter smooth and prevents overmixing.
  • Bake: Pour the batter into prepared cake pans and bake until golden and set in the center.
  • Cool & Frost: Let the cake cool completely before frosting with homemade buttercream (recipe below!).

Tips For Making Vanilla Cake

Use Room Temperature Ingredients:

I know it's tempting to grab the milk, sour cream, butter, and eggs straight from the fridge and start baking, but trust me-letting them come to room temperature is key! This simple step ensures a perfectly moist and tender crumb. Why? Room-temperature ingredients emulsify better, creating a smoother batter and a lighter, fluffier cake. So, take that extra time-you will be happy you did!

Cream the Butter and Sugar:

Creaming the butter and sugar properly is one of the most crucial steps in making this cake. When done right, the mixture becomes lighter in color and increases in volume-often described as 'light and fluffy' in recipes. Just like in cookie baking, this process is essential for texture. By incorporating air into the butter, you're creating tiny bubbles that help the cake rise beautifully, resulting in a tender, fluffy crumb.

Use Buttermilk:

Buttermilk is key to achieving that soft, fluffy texture we all love in a homemade vanilla cake. If you don't have buttermilk on hand, don't worry! Just mix 1 tablespoon of fresh lemon juice or vinegar with a cup of milk, let it sit for a few minutes, and you've got an easy substitute.

How To Make Buttercream Frosting

Buttercream! My favorite frosting for cakes and cupcakes!

1. Beat butter until fluffy (about 5 minutes).
2.Slowly mix in powdered sugar, scraping the bowl as needed.
3. Add vanilla and heavy cream. Beat until light and creamy.

More Delicious Recipes

Easy Vanilla Cupcakes

Oatmeal Raisin Cookies

Peach Crumble Bars

Easy French Silk Pie

Tried This Recipe?

Leave a review below, I would love to hear how it turned out! ⭐⭐⭐⭐⭐

FOLLOW ME on Facebook, Pinterest, and YouTube to stay connected!

📖 Recipe

Vanilla Cake

Vanilla Cake

This homemade vanilla cake is simple, delicious, and perfect for any occasion! Whether you're baking for a party or just craving a classic dessert, this Vanilla Cake from scratch will never disappoint.
5 from 1 vote
Print Recipe Pin Recipe
Favorite
Prep Time 15 minutes
Cook Time 40 minutes
Rest Time 30 minutes
Total Time 1 hour 25 minutes
Course Dessert
Servings 12

Ingredients
  

Vanilla Cake

  • 1 cup unsalted butter softened
  • 2 cups sugar
  • 4 large eggs room temperature
  • 2 ½ teaspoons vanilla extract
  • 1 cup buttermilk room temperature
  • ¼ cup sour cream room temperature
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt

Vanilla Buttercream Frosting

  • 1 pound unsalted butter softened
  • 6 cups powdered sugar
  • 2 teaspoons vanilla extract
  • 2 tablespoons heavy cream
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

  • Preheat an oven to 350° F and line two 8" round cake pans with parchment paper.
  • In the bowl of a mixer fitted with a paddle combine the softened butter and sugar. Begin creaming the butter and sugar, scraping down the sides of the bowl as needed, for 4 minutes. Or until light and fluffy. Do not rush this process.
  • In a separate bowl combine the flour, baking powder, baking soda, and salt. Set aside.  Measure out the milk, add in the sour cream and stir until fully combined. Set aside.
  • Once the butter and sugar have become light and fluffy, add in the eggs, one at a time, mixing well after each addition. Beat in the vanilla extract.
  • Add ⅓ of the dry ingredients to the butter mixture, mix on low just until combined.  Pour in ⅓ of the milk mixture, mix on low until just combined.  Continue this process until all of the flour and milk mixtures have been incorporated. Scraping down the sides of the bowl as needed.
  • Pour into prepared pans.  Using a scale can help you divide the batter equally.  Bake in a 350° F oven for approximately 30-40 minutes. To check if the cake is done, insert a toothpick in the center of the cake, if the toothpick comes out with wet batter on it, bake longer. If the toothpick comes out with moist crumbs on it, remove from the oven and allow to cool for 10 minutes before removing from the pan. Place on a cooling rack and allow to cool completely before frosting.

Vanilla Buttercream Frosting

  • In a mixing bowl fitted with the paddle attachment add the softened butter and begin mixing it until smooth, light and fluffy. Approximately 5 minutes. Scrape down the sides of the bowl as needed.
  • With the mixer on the lowest setting, slowly add in the powdered sugar, 1 cup at a time, stopping to scrape the bowl as needed. Once all of the powdered has been added, turn the mixer speed up to next setting and mix for 1 minute.
  • Stop the mixer, scrape the bowl and add in the vanilla extract and heavy cream. Mix well to combine. Enjoy!
Tried this recipe?Let us know how it was!

5 Easy Breakfast Freezer Meals

by Leave a Comment

Take the stress out of your busy mornings with these 5 Easy Breakfast Freezer Meals. Mornings tend to be the busiest, and sometimes the most stressful time of the day. These tried-and-true recipes are always great to keep stocked in the freezer. You will love how easy these recipes are to make.

I love the idea of having homemade breakfast items stocked in the freezer for easy, stress-free mornings. With one less thing to worry about when everyone is rushing to get out of the door on time, freezer breakfasts are a great way to avoid unhealthy, sugary alternatives. If this is your first-time making freezer breakfasts, I know it can be intimidating, dedicating one day to make several meals, but I promise, this actually goes pretty quickly and doesn't take that much time.

5 Easy Breakfast Freezer Meals

I like to keep various freezer meals so that I can serve something different every day. I don't serve these breakfast meals ever morning, when we have time, I will prepare something fresh instead of reheating a freezer meal. I do like to have something thawed and waiting in the refrigerator just in case I don't have time to make something.

Try out some of my favorite freezer friendly dinner recipes: Chicken Pot Pie - Chili - Zuppa Toscana Soup - Stuffed Shells with Italian Sausage

No worries! Meal prepping can work even if you do not have time to dedicate a day to making several different meals. I make most of my freezer meals by simply doubling a recipe when I am making it. Say for instance I want to make the Freezer Breakfast Burritos mentioned above. I will go ahead and make extra for the freezer. I do this anytime I can so that I can stock my freezer with food I want to have and don't have to worry about when I can dedicate a day to freezer meal prepping.

I hope this post was helpful!

FOLLOW ME on Facebook, Pinterest, and YouTube to stay connected!

Freezer Breakfast Sandwiches

by Leave a Comment

Making Freezer Breakfast Sandwiches is an easy way to ensure your freezer is stocked with quick meals for those busy mornings. This post will explore several methods for assembling breakfast sandwiches that are perfect for freezing and reheating.

With two kids in school and one at home, our mornings are usually very busy. I love having easy, breakfast options ready to go with no fussing involved. I keep a variety of items in my freezer, all made from scratch, for busy mornings.

We also like to keep overnight oats in the refrigerator for a quick, breakfast that is ready to go. I think most of us try to steer clear of sugary cereals for breakfast every morning, and let's face it, we don't always have time to cook breakfast.

Dedicating a day to preparing various breakfast items for the freezer is a great strategy to reduce morning stress. These freezer-friendly breakfast sandwiches are not only simple to make but also freeze exceptionally well.

How To Make Freezer Breakfast Sandwiches

Start with the bread component, I like to use biscuits, english muffins and croissants when making breakfast sandwiches.

Make the Biscuits - When making biscuit breakfast sandwiches I double my biscuit recipe to get 10 sandwiches, and I freeze the remaining biscuits plain. Of-course you can use your favorite biscuit recipe our store-bought biscuits for this recipe.

Cook the Sausage/Bacon - Prepare the sausage patties and bacon following the instructions provided on their packaging.

Cook the Eggs - I like to make a simple omelet, flat (unfolded) then just cut it into pieces to fit all of the sandwiches. You can do scrambled eggs if you want.

Assemble Sandwiches - Cut each biscuit/english muffin/croissant in half, place a piece of meat, some eggs and cheese, if using, on each bottom then place the tops back on.

Freeze - Allow to cool completely before wrapping and freezing.

Variations

  • Ham Egg and Cheese English Muffins
  • Bacon Egg and Cheese Biscuits
  • Sausage Egg and Cheese Biscuits
  • Plain Sausage Biscuits
  • Sausage and Cheese Biscuits
  • Ham Egg and Cheese Croissants
  • Ham and Cheese Croissants
  • Sausage Egg and Cheese English Muffins
  • Bacon Egg and Cheese English Muffins

How To Freeze Breakfast Sandwiches

Allow to completely cool before wrapping in plastic wrap, parchment paper or foil. Place in a freezer bag or container and freeze for up to 4 months.

Alternatively, you can place them on a baking sheet, not touching, and place in the freezer. Once frozen remove from the baking sheet and place in your freezer bag or container.

Reheating Tips

Thaw overnight in the refrigerator before reheating. Remove wrapping, wrap a paper towel around the breakfast sandwich and reheat in the microwave at 30 second intervals.

If you wrapped in foil, you could place them in a 350° F oven for 15-20 minutes or until heated through.

More Delicious Recipes

Apple Danishes

Peach Overnight Oats

Freezer Breakfast Burritos

Berry Breakfast Bars

FOLLOW ME on Facebook, Pinterest, and YouTube to stay connected!

Tried This Recipe?

Leave a review below, I would love to hear how it turned out! ⭐⭐⭐⭐⭐

📖 Recipe

Freezer Breakfast Sandwiches

Freezer Breakfast Sandwiches

Make your mornings a little easier with these delicious Freezer Breakfast Sandwiches.
No ratings yet
Print Recipe Pin Recipe
Favorite
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Breakfast, Freezer Friendly
Servings 32

Ingredients
  

For the Biscuits

  • 6 ounces unsalted butter cut into small pieces and kept cold
  • 4 cups all-purpose flour extra for dusting
  • 2 tablespoons sugar
  • ½ teaspoon baking soda
  • 2 tablespoons baking powder
  • 2 teaspoons salt
  • 2 cups buttermilk chilled

For the Eggs

  • 15 large eggs
  • ½ cup milk
  • as needed salt
  • as needed pepper
  • 3 tablespoons butter

Remaining Sandwich Ingredients * See Notes

  • 6 English muffins
  • 6 large croissants
  • as needed breakfast sausage cooked (shaped into patties)
  • as needed bacon cooked
  • as needed sliced ham
  • as needed sliced cheese
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

For the Biscuits

  • Preheat oven to 450°F.  Line a baking sheet with parchment paper.
    In a large bowl, mix together the dry ingredients.  Using your fingers, rub the butter into the dry ingredients.  Your mixture should look crumbly.    
  • Pour in your chilled buttermilk and mix gently with a wooden spoon.  Just until the buttermilk is incorporated.
    The mixture will be wet and sticky.  This is what you want. 
  • Lightly dust your work surface, scrape the dough out of the bowl and place onto the floured work surface.  Lightly dust the top of the dough with more flour. 
  • Begin gently patting the dough to flatten it into a rectangle.  Then, using a bench scraper, fold the dough onto itself 4 times, patting it out gently to flatten in between folds.  Flatten out to a 1-inch-thick. 
  • Cut out the biscuits and place onto a parchment line baking sheet.  Place them where they are just touching.  You can use your scraps, just be gentle while reshaping them.
  • Place in the oven for 15 minutes or until the tops are golden brown.  Brush with butter if desired.

For the Eggs

  • Whisk together the eggs, milk, salt and pepper.  Heat a large skillet over medium heat and melt 1 tablespoon of butter. Pour in ⅓ of the mixture and cook for 3-4 minutes. Flip the omelet over and cook for a few minutes more.  When done remove from the heat and set aside.  Repeat two more times.

Assemble the Sandwiches

  • Slice each biscuit, English muffin, or croissant in half, and then cut the omelets into the desired number of pieces. Add your chosen meat, eggs, and cheese, if desired, onto each bottom half before replacing the tops.
  • Allow to completely cool before freezing.  Freeze the remaining biscuits, if any, for later use.  Enjoy!

Notes

For 10 biscuit sandwiches use 5 eggs.
For 6 croissant sandwiches use 5 eggs.
For 6 English muffin sandwiches use 5 eggs.
For the full freezer prep (32 sandwiches) I made:
10 Sausage Egg and Cheese Biscuits,
2 Sausage Egg and Cheese English Muffins, 2 Bacon Egg and Cheese English Muffins, 2 Ham Egg and Cheese English Muffins
4 Ham Egg and Cheese Croissants and 2 Bacon Egg and Cheese Croissants
The total meat used was: 1 pound of breakfast sausage separated into 12 patties, 8 slices of bacon (2 per sandwich) and 6 slices of ham (1 per sandwich)
The amounts with vary depending on the variations you decide to make.
Tried this recipe?Let us know how it was!

Homemade Laundry Detergent

by Leave a Comment

Quick, simple and budget friendly! Homemade Laundry Detergent is something I never thought I would make. It is so easy to just grab some at the store and not have to fuss with making it, right? It is actually SUPER easy to make at home, in just minutes.

If you are tired of spending ridiculous amounts of money on laundry detergent, this recipe is perfect for you.

Laundry detergent is expensive. We all know it, and when you have a big family, you go through a lot of it. That alone is almost enough to convert anyone to making their own laundry detergent.

For me, that cost difference and the desire I have to eliminate unwanted and possibly harmful ingredients from my home really drove me to start making my own laundry detergent.

The best part is that it actually works. Like seriously, this stuff works really well and is far more budget friendly than what you can purchase. It only takes 3 ingredients. Yes, just 3 ingredients and you have homemade laundry detergent. Fels Naptha, Borax and Arm& Hammer Laundry Booster. All three of these ingredients are sold right beside each other at my local store on the laundry aisle.

If you have been following my blog for any length of time you may have seen me mention how I like to cut costs at the store, when I can, and this is one way that has really helped.

I cannot imagine how much we, a family of 5, were spending on laundry detergent before we started making our own.

I know right now as I am typing this, I can buy the ingredients to make this laundry detergent for just $12 and it will last for us roughly 2 months, give or take. That is only using a small portion of the Borax and Arm & Hammer Laundry Booster. Those boxes will actually make several batches of this detergent. So, I'm not even sure how much it costs for just one month of laundry detergent. I haven't worked that math out, but I do know that it is far less than the other detergent I was using. Pennies on the dollar! That's crazy!

Having a food processor will really help move this along faster. Since I have the shredding attachment, I use the attachment instead of using the box grater. If you do not have a food processor you will need a box grater.

I usually double this recipe whenever I make it. A doubled recipe works great for the size of food processor I have. It fills this container up halfway.

For each normal size load use roughly 2 tablespoons of your homemade laundry detergent. For heavily soiled loads of larger loads use 3 to 4 tablespoons. Super easy!

Are you familiar with Dial Soap? The plain orange colored soap, that is exactly what this laundry detergent smells like. It is because of the Fels Naptha. It is made by the same company that makes Dial hand soap. The smell isn't strong at all whenever you wash your clothes, so if that smell is off-putting to you, it shouldn't bother you after you wash your clothes. After washed, clothes have a kind of neutral smell. I might mention that I do not use fabric softener. So, there are no added fragrances in my laundry.

FOLLOW ME on Facebook, Pinterest, and YouTube to stay connected!