Search Results

This recipe is a delicious way to use up leftover bread while incorporating the rich, earthy tastes of the season! Jump to Recipe Thanksgiving is nearly upon us, friends, and I am so ready. At our house, it's just our little family of four on Thanksgiving, but if I’m being quite honest, that is just how we like it! Of course, friends and family are always welcome, but most usually have their own plans. So alas, it's just us. I look forward to the cooking, baking, and decorating. I get excited thinking about what dishes the girls and I will make in the kitchen. Even though it may be “just us”, I still try to make it special and memorable. However, just because I really enjoy being in the kitchen doesn’t mean I want it to take up the whole day! I have some tried-and-true dessert recipes we've made and loved over the years that are perfect for Thanksgiving. These recipes require minimal ingredients, minimal effort, and minimal stress. Just how I like my desserts to be! Why You’ll Love This Autumn Harvest Bread Pudding Easy . In just a few simple steps, this recipe comes together quickly. Flavor . This bread pudding is jam-packed full of fall flavor and gives major cozy vibes. Make Ahead . This recipe can be made up to 24 hours in advance, making it perfect for easy weekly meal prep or a holiday breakfast. How to Serve Autumn Harvest Bread Pudding Serve with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat. Drizzle with caramel sauce or maple syrup for added sweetness. Pair it with a hot cup of coffee or spiced tea to enhance the autumn flavors. Helpful Tips for Making Autumn Harvest Bread Pudding Bread . If the bread isn't dry, you can spread it on a baking sheet and toast it lightly in the oven for about 10 minutes. You want to use dried-out bread for this recipe. Cover . Ensure that all of the bread pieces are completely covered by the custard to prevent airholes. Advertisement More Fall Favorites Baked Apple Cider Doughnuts Pumpkin Spice Oatmeal Muffins Baked Pear & Walnut Oatmeal Vanilla Hazelnut Cake Oatmeal Apple Pie Muffins Pumpkin Chocolate Chip Bread Apple Butter Pancakes Ingredients 8 cups of day-old bread, cubed (brioche or challah work well) 1 ¾ cups whole milk 1 cup heavy cream ½ cup pumpkin puree ½ cup granulated sugar ½ cup brown sugar 4 large eggs 1 teaspoon vanilla extract 2 teaspoons pumpkin pie spice ¼ teaspoon salt 1 cup chopped Granny Smith apples ½ cup dried cranberries ½ cup sliced pecans ½ cup oats 3 Tablespoons unsalted butter, melted Directions Preheat oven to 350°F. Lightly grease a 9x13-inch baking dish with butter or non-stick spray. Place 8 cups cubed brioche or challah bread in a large mixing bowl. In a separate bowl, whisk together 1 ¾ cups milk, 1 cup heavy cream, ½ cup each of pumpkin puree, granulated sugar, and brown sugar. Next, add 4 large eggs, 1 teaspoon vanilla extract, 2 teaspoons pumpkin pie spice, and ¼ teaspoon salt until well combined. Pour the custard mixture over the bread cubes. Add 1 cup chopped Granny Smith apples, ½ cup dried cranberries, and ½ cup sliced pecans. Toss gently to ensure all the bread pieces are soaked, and the ingredients are evenly distributed. Let it sit for about 10 minutes to allow the bread to absorb the custard. Pour the mixture into the prepared baking dish, spreading it out evenly. Sprinkle ½ cup oats over the top, then drizzle 3 Tablespoons of melted butter over the entire bread pudding. Place the dish in the preheated oven and bake for 45-50 minutes, or until the top is golden brown and the custard is set. A knife inserted into the center should come out clean. Remove from the oven and let it cool for a few minutes before serving. This bread pudding can be enjoyed warm or at room temperature. How to Store Autumn Harvest Bread Pudding Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. How to Freeze Autumn Harvest Bread Pudding Prepare and bake as directed. Allow to cool completely. Keep the bread pudding in the baking pan and cut into individual pieces. Wrap the baking pan tightly with a layer of plastic wrap and then a layer of aluminum foil. How to Reheat Frozen Autumn Harvest Bread Pudding Thaw in the refrigerator overnight. Bake at 350°F for approximately 20 minutes or until completely heated through. Want to help a small family business in a big way? Share this recipe with someone who loves delicious, homemade food as much as you do! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank-you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today! Advertisement

Tender pasta, juicy tomatoes, crisp bell peppers, savory pepperoni, and creamy Mozzarella cheese are tossed in a homemade Italian dressing for the perfect make-ahead side dish! Jump to Recipe Have you ever been invited to a potluck and had no idea what dish you were going to bring? Do you wait until the night before (or the day of, eek!) to try to throw something tasty together quickly? Friends, that has happened to me more times than I can count, and I usually resorted to stopping by a deli or bakery on the way to the event. Sometimes it's hard to think of something that'll be different enough from what everyone else is bringing, but not so different that no one eats it. This recipe is one of my favorite go-tos for potlucks because it's usually the only dish like it, and people devour it quickly. I especially like that it takes little effort and planning, which really suits my procrastinating personality. Why You’ll Love This Italian Pasta Salad Affordable . Seasonal ingredients keep this recipe super budget-friendly. Easy . This dish comes together in about 15 minutes! Meal Prep . This is the perfect dish to make ahead of time. The flavors get better the longer it sits in the fridge. Give it a stir . If you refrigerate the pasta overnight, give it a good stir. If it appears or tastes dry, add additional Italian dressing to taste. How to Serve Italian Pasta Salad Enjoy this as a light and quick lunch, or serve alongside potluck favorites like grilled burgers, chicken, or chops! Helpful Tips for Making Italian Pasta Salad Make Ahead . Italian Pasta Salad can be made up to 24 hours in advance. Pasta . Don’t overcook the pasta! You want it to be just al dente, then shock it with the cold water. Chill . For the best flavor, cover the pasta salad and refrigerate it for at least 30 minutes before serving. This allows the flavors to meld together beautifully. Advertisement More Pasta Dishes Creamy Lemon Chicken & Orzo Chicken Parmesan Pasta Creamy Steak and Kale Pasta Easy Orzo and Sausage Skillet Creamy Cajun Shrimp and Sausage Pasta Five Cheese & Italian Sausage Baked Penne Ingredients 12 ounces of Rotini pasta 8 ounces of Mozzarella cheese, cubed 4 ounces of Pepperoni, sliced into halves or quarters 1 cup of sliced black olives 1 cup of diced bell peppers (use a mix of colors for a vibrant look) ½ cup of sliced red onions 1 cup of grape tomatoes, halved Directions Bring 5 cups of water with 1 teaspoon of salt to a boil over medium-high heat. Add 12 ounces of Rotini pasta to a large pot of salted boiling water. Cook for approximately 11-12 minutes. Drain the pasta and rinse it under cold water to stop the cooking process and cool it down. While the pasta is cooking, prepare the other ingredients. Cube 8 ounces of Mozzarella, slice 4 ounces Pepperoni, 1 cup black olives, and ½ cup red onions, dice 1 cup bell peppers, and halve 1 cup grape tomatoes. In a large bowl, combine the cooked and cooled pasta, Mozzarella, Pepperoni, olives, bell peppers, red onions, and grape tomatoes. Gently toss everything together to evenly distribute the ingredients. In a small bowl, whisk together ¼ cup Cayenne and Garlic Infused Oil , 3 Tablespoons red wine vinegar, 1 teaspoon dried Italian seasoning, ½ teaspoon garlic powder, ¼ teaspoon each of salt and pepper until well combined. Pour the dressing over the pasta salad and toss again to ensure everything is well coated. Taste and adjust seasonings if necessary. How to Store Italian Pasta Salad Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Want to help a small family business in a big way? Share this recipe with someone who enjoys delicious, homemade food as much as you do! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank-you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today! Advertisement

Penne pasta and spicy ground sausage come together in a creamy, cheesy sauce to create an Alfredo with a kick! Jump to Recipe My absolute favorite pasta dish is a creamy alfredo pasta with a delicious protein like grilled chicken or steak, or savory sauteed shrimp on top. When I recently had a huge hankering for an alfredo pasta, I set out to create a delicious bowl to satisfy the (probably perimenopausal) craving. However, with no thawed chicken, steak, or shrimp in sight, I turned to a lone package of spicy Italian sausage sitting in my fridge. Why was the lone package of spicy Italian sausage there, you ask? Well, because on Sundays, I pull out 3 or 4 meat options from our deep freezer and place them in the fridge to thaw. One night I made Classic Homemade Meatloaf , the next was Slow-Cooker Chili Lime Pork Carnitas , and the next was Cheesy Chicken Broccoli Rice Casserole . I put off cooking the sausage because I wasn’t entirely sure what I wanted to make with it, and by the end of the week, it was the last one standing. With the hankering and hot flashes hitting hard, I went in search of ingredients. After rummaging around my fridge, I found a half-full container of half and half and some remnants of Parmesan and asiago cheeses left over from making 5 Cheese and Italian Sausage Baked Penne last week. A quick check of the pantry delivered some freeze-dried spinach. I now had somewhat of an idea of what I was going to do. I wanted an Alfredo pasta, and by golly, I was going to make one! Advertisement What you’ll need to make this Spicy Sausage and Spinach Alfredo: Italian Sausage I used spicy Italian sausage links and removed the casings. However, a pre-ground would be ideal. Feel free to use a mild Italian sausage if you’re not big on heat. Pasta I used penne pasta because it’s what I had on hand, and I knew it could hold up to the sauce. You can really use any kind of pasta; a fettuccine or rigatoni would work just fine. White Wine Adding a little wine goes a long way! It can help to add acidity and brightness to the dish. Cream Again, using what I had on hand, Half & Half got the job done. For that delicious, creamy consistency, you don’t want to skimp out on this ingredient. Chicken Stock I make my own chicken stock because it’s just so easy and tastes so much better than anything found in a store, in my opinion. If you don’t have your own, look for a high-quality organic version at the grocery store. Cheese A mix of Parmesan, Asiago, and mozzarella offers a creamy complexity to each bite. Seasonings Pantry staples like salt, pepper, onion powder, garlic powder, and Italian seasoning provide loads of flavor and are extremely budget-friendly. Why you’ll love this Spicy Sausage and Spinach Alfredo: Deliciously spicy and creamy, this dish is comfort food at its finest! This recipe is perfect all on its own or as the star of the dinner table. Serve this entrée with my Simple Sauteed Green Beans and Honey Butter Yeast Rolls for a meal that is sure to impress. If you’re like me and need quick and easy meals that everyone will enjoy, this dish fits the bill! How to Make Spicy Sausage and Spinach Alfredo This pasta dish comes together in about 30 minutes, making it perfect for those busy weeknights or when you have a (critical?) craving for alfredo. First, bring 6 cups of water to a boil. Add a pinch or two of salt to the water to help season the pasta noodles. Cook pasta for about 10-12 minutes. Drain the pasta water. Set pasta aside. In a large pan, cook sausage until browned and no longer pink. Remove the sausage from the skillet and set aside on a paper towel-lined plate. Carefully add the wine (or chicken stock) to the pan and scrape up any stuck-on bits from the sausage. This will add flavor to our sauce. Melt the butter in the pan and add the half & half, chicken stock, seasonings, and cheeses. Fold in the spinach and allow a minute or two to wilt. Add the sausage and pasta back to the pan and gently mix well to combine all ingredients. Advertisement Serves 6 Ingredients 1 pound ground spicy Italian sausage 12 ounces penne pasta ¼ cup white wine or chicken stock 1 stick butter 2 cups half and half ½ cup chicken stock ½ Tablespoon garlic powder ½ Tablespoon onion powder 1 teaspoon Italian seasoning ½ teaspoon salt ¼ teaspoon pepper ¼ teaspoon crushed red pepper flakes (optional) 2/3 cup Parmesan cheese 1/3 cup Asiago cheese 1 cup Mozzarella cheese 2 cups spinach Directions In a large pot, bring 6 cups of water to a boil. Cook pasta for approximately 12 minutes. Drain water. In a large pan over medium heat, cook sausage for approximately 3-4 minutes or until browned on both sides. Remove sausage with a slotted spoon and place on a paper towel-lined plate. Deglaze pan by carefully adding white wine or chicken stock. Scrape up any stuck-on remnants of the sausage. Melt butter in the skillet, then add half and half, chicken stock, and seasonings. Whisk over medium-high heat for approximately 1-2 minutes. Fold in cheeses and allow to melt. Fold in spinach and allow 1-2 minutes for it to wilt. Reduce heat and simmer on low for approximately 5-7 minutes or until sauce begins to thicken. Return sausage to pan and add cooked pasta. Gently mix to incorporate all ingredients until heated throughout. Want to help a small family business in a big way? Click the heart at the bottom of this post and share this Spicy Sausage and Spinach Alfredo recipe with anyone who loves delicious homemade food! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank-you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today!

Soft, with a chewy texture and versatile nature, they can be enjoyed with a variety of toppings or simply toasted with a pat of butter. Jump to Recipe These delicious Easy Homemade English Muffins are soft, airy, and wonderfully fluffy, making them a perfect addition to your morning breakfast. Y’all know how I feel about homemade versus store-bought, and these beauties are no exception! Whether you’re a newbie in the kitchen or an old “pro” like me, this recipe is for you. Why You’ll Love This Easy Homemade English Muffin Recipe Easy . In just a few simple steps, you’ll have fresh, homemade English Muffins ready in no time! Budget-Friendly . Just a few basic pantry staples keep this recipe super affordable. Meal Prep . Make a batch or two at one time to store some in the freezer for later. They freeze beautifully! How to Serve Easy Homemade English Muffins The sky's the limit when it comes to serving these tasty bites! Make a mouthwatering Bacon, Egg, and Cheese sandwich, top them off with a delicious homemade spread like Homemade Peach Butter or Homemade Satsuma Jelly , or keep it simple with a pat of fresh butter. Helpful Tips for Making Easy Homemade English Muffins Not Too Hot . Ensure the milk is warm but not hot, as too high a temperature can kill the yeast. Wait For It . Create those tasty nooks and crannies by letting the dough proof for up to 8 hours. This will also help to create an even better flavor! No Time To Wait? The dough can be proofed in about an hour, depending on how warm your kitchen is. Cornmeal Coating . Sprinkle the top and bottom of your English Muffins with fine cornmeal before cooking, for a crispy textured crust. Flip It . You’ll know the English muffins are ready to be flipped when the tops are dry and lack any wet or shiny spots. They’ll noticeably puff up in the pan and should maintain that puffed appearance. Advertisement Hungry for More Bread Recipes? Easy Buttermilk Biscuits Sourdough Discard Cheddar Garlic Drop Biscuits Garlic and Herb Sourdough Boule Honey Butter Yeast Rolls Yield: Approximately 12 muffins Ingredients 4 Cups all-purpose flour 2 ¼ teaspoons active dry yeast 1 Tablespoon sugar 1 ½ cups warm buttermilk 4 Tablespoons unsalted butter, softened 1 teaspoon salt ¼ cup Cornmeal 1 Tablespoon olive oil Directions In a large bowl, dissolve 2 ¼ teaspoons of active dry yeast and 1 Tablespoon sugar in warm buttermilk. The buttermilk should be approximately 110°F. Allow this mixture to rest for approximately 5 minutes or until it's frothy. Add 4 Tablespoons of softened unsalted butter and 1 teaspoon of salt to the mixture, stirring until the butter is melted and well combined. Gradually add in the 4 cups of all-purpose flour, mixing until a soft dough forms. You may need a little more or less flour depending on the humidity. Turn the dough out onto a floured surface and knead for approximately 5-7 minutes or until it becomes smooth and elastic. Lightly grease a large bowl with olive oil. Place the dough into the greased bowl, cover it with a damp cloth, and let it rise in a warm place for approximately 1 to 1 ½ hours or until it has doubled in size. Punch down the dough and roll it out to about 1/2 inch thick. Use a round cutter (about 3 inches in diameter) to cut out circles of dough. Dust a baking sheet with cornmeal and place the cut circles on it, dusting the tops with more cornmeal. Cover with a dry cloth and let them rise again for about 30 minutes. Preheat a griddle or large skillet over medium-low heat. Once hot, gently place the muffins on the griddle without crowding them. Cook for about 7-10 minutes on each side, or until they are golden brown and cooked through. Adjust the heat if they're browning too quickly. Allow the English Muffins to cool completely on a wire rack. Once cooled, split them open with a fork to reveal their signature nooks and crannies. How to Store Easy Homemade English Muffins Store leftovers in an airtight container at room temperature for up to 5 days. How to Freeze Easy Homemade English Muffins Store prepared, completely cooled, and sliced English Muffins in a freezer-safe storage bag for up to 2 months. To reheat, thaw at room temperature and then reheat in a toaster, air fryer, or oven. Want to help a small family business in a big way? Share this recipe with someone who enjoys delicious homemade food as much as you do! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank-you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today! Advertisement

This dish combines buttery Swiss cheese, tender chicken, and nutty wild rice to create a comforting meal perfect for family dinners or gatherings with friends! Jump to Recipe Casseroles are an excellent way to repurpose leftovers, keep expenses manageable, and, my personal favorite, meal prep. With the recent warm weather and the change of seasons approaching, I find my garden calling to me, begging me to spend more time planning and planting. And while I could leave my family to fend for themselves at dinner time, something tells me they wouldn’t like that too much. So, the best way to please everyone is to take a few minutes now to prepare a delicious casserole for later. But this isn’t just any old casserole. My friends, this dish is full of tender, juicy chicken, nutty wild rice, a creamy mushroom sauce, and Swiss cheese! Why You’ll Love Swiss Chicken and Wild Rice Casserole Budget-Friendly . Simple, affordable staples keep the cost of this dish low. Make Ahead . Assemble the casserole, cover with foil, and store in the fridge for 1-2 days before baking. Perfect for meal prep or if you’re hosting dinner! Versatility - From the cut of chicken to the selection of vegetables, almost all of the ingredients have easy swaps, making it perfect for the busy cook. How to Serve Swiss Chicken and Wild Rice Casserole This casserole pairs beautifully with a simple vegetable like Sauteed Sugar Snap Peas or Spicy Italian Roasted Carrots for a complete meal. Helpful Tips for Making Swiss Chicken and Wild Rice Casserole Rice . Wild rice is ready when the grains have burst open and are tender to the bite. Chicken . A rotisserie chicken is a great way to save some time or use up leftovers. Stock . Don’t have chicken stock? Use water and a teaspoon of salt instead when making the wild rice. Advertisement More Casserole Recipes French Onion Casserole Cheesy Chicken Broccoli Rice Casserole One Pan Tex-Mex Rice Casserole Serves: 6-8 Ingredients 2 cups wild rice 6 cups Homemade Chicken Stock 2 large chicken breasts, cut into 1-inch pieces 2 Tablespoons Cayenne and Garlic Infused Oil 1 cup Swiss cheese, shredded 1 cup homemade cream of mushroom soup or one 10.5 oz can ½ cup milk ½ cup sour cream 1 small onion, finely chopped 1 cup sliced mushrooms ½ teaspoon garlic powder ½ teaspoon salt ¼ teaspoon black pepper ¼ cup chopped fresh parsley for garnish, optional Directions Rinse 2 cups wild rice under cold water. Add 6 cups of Homemade Chicken Stock (or water) to a large pot and bring to a boil. Once the chicken stock is boiling, add the rinsed wild rice. Reduce heat to a low simmer and cover the pot with a lid. Allow the wild rice to cook for approximately 45-60 minutes. The cooking time may vary depending on how tender you prefer the rice. Remove from heat and drain any excess liquid. Fluff rice with a fork and set aside. Preheat your oven to 350°F (175°C). In a large skillet over medium-high heat, add 2 Tablespoons Cayenne and Garlic Infused Oil . Carefully add chicken pieces and create an even layer. Cook the chicken undisturbed for approximately 4-5 minutes before turning. Continue cooking for another 2-3 minutes. Chicken should be slightly undercooked so as not to dry out during baking. Remove chicken pieces and set aside. Add 1 small finely chopped onion and 1 cup sliced mushrooms to the hot skillet. Sauté until the onions are translucent and the mushrooms are tender, approximately 5-7 minutes. In a large mixing bowl, combine 1 cup cream of mushroom soup, ½ cup milk, ½ cup sour cream, ½ teaspoon garlic powder, ½ teaspoon salt, and ¼ teaspoon ground black pepper. Mix well until smooth. Add 2 cups cooked wild rice, cooked chicken, sautéed onions and mushrooms, and ½ cup shredded Swiss cheese to the bowl. Stir the ingredients together until evenly combined. Transfer the mixture to a greased 9x13-inch baking dish. Spread evenly and top with the remaining ½ cup of Swiss cheese. Bake casserole for 30-35 minutes, or until the cheese is melted and bubbly, and the top is golden brown. Remove from the oven and allow to cool for 10 minutes. Garnish with ¼ cup chopped fresh parsley before serving. How to Store Swiss Chicken and Wild Rice Casserole Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. How to Freeze Swiss Chicken and Wild Rice Casserole Prepare as directed, but do not bake. Store casserole in an airtight freezer-safe dish and/or wrap with plastic wrap and aluminum foil for up to 3 months. When ready to eat, thaw completely in the refrigerator and bake as directed. Please note that this is a cream-based casserole and there may be changes in texture and consistency after freezing. Want to help a small family business in a big way? Share this recipe with someone who loves delicious, homemade food as much as you do! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank-you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today! Advertisement

This BBQ sauce boasts a vibrant golden orange hue with flecks of red crushed peppers, making it visually appealing. It's zesty and sweet, perfect for spooning, pouring, dunking, or brushing onto your favorite grilled meat entrees! Jump to Recipe Canning season is in full swing, my friends! After filling my pantry with jars of delicious Home-Canned Peach Butter , I was eager to tackle the next item on my canning agenda: a homemade barbecue sauce. But this wasn’t just any ordinary sauce; I had my heart set on creating a Zesty Peach BBQ sauce that would elevate my grilling game. I made a few adjustments to the original recipe, particularly with the Worcestershire sauce and the crushed red pepper flakes, to give it that perfect kick. Aside from those tweaks, I closely adhered to the instructions found in my trusty Ball Complete Book of Home Food Preserving , which has been my go-to guide for all things canning. The process was not only enjoyable but also filled my kitchen with the mouthwatering aroma of peaches and spices, making it a tasty way to spend an afternoon! Why You’ll Love This Zesty Peach BBQ Sauce No Junk . Unlike store-bought sauces, you control the ingredients and the quality. Easy . Whether you’re new to canning or a seasoned pro, this recipe is quick and easy once you get the peaches peeled. Flavor . There is no store-bought Peach BBQ sauce in the world that measures up to homemade! How To Serve Zesty Peach BBQ Sauce Serve this homemade BBQ sauce on top of your favorite grilled items like burgers, chicken, and pork chops. For best results, apply during the last 15-20 minutes of cooking. Or try it over a beef or pork roast in a slow cooker! Helpful Tips for Making Zesty Peach BBQ Sauce Peaches . Use peaches that are at their peak of freshness. Discard any damaged or bruised fruit. Canner . Per Ball Canning , this recipe is safe for water bath canning. Rings . When placing your rings onto the jars, you want to tighten them with just your fingertips. If the rings are too tight, your lids will buckle, which can result in an unsealed jar. If they aren’t tight enough, canning water can seep into the product and result in an unsealed jar. Advertisement How to Remove Peach Skins for Canning Preserving peaches can seem like a daunting task because they require an important extra step. To get the best-looking, best-tasting products, it is important to remove the peach skins. To do this means simply placing them into boiling water for approximately 60-90 seconds, then running them under cold water. The skins pretty much just slip right off. How Long to Process Zesty Peach BBQ Sauce Process quarter-pint jars (8-ounce jars) in a water bath canner for 15 minutes plus additional time depending on your altitude. Altitude               Additional Processing Time 1,001- 3,000       5 minutes 3,001 – 6,000     10 minutes 6,001 – 8,000     15 minutes 8,001 – 10,000 20 minutes How to Prepare for Canning To prepare jars for canning, I like to place my clean, room-temperature jars into my canning pot with room-temperature water. I allow my jars and water to come to the same temperature at the same time. You don’t want boiling water; you’re just heating everything up. Place a clean kitchen towel on the counter space you intend to place your hot jars once removed from the canner. Once your sauce is ready for canning, carefully remove the jars from the pot using your canning jar lifter and empty the hot water back into the pot. Place the hot jars on the prepared kitchen towel and begin ladling in the sauce. How to Prepare a Water Bath Canner If you have a water bath canner, you’ll want to use it here. I don’t have a separate canner for water bath canning, so I just use my pressure canner with the rack. However, I do not lock the lid in place and allow the canning lid to sit slightly ajar. If you don’t have a water bath or pressure canner, no worries! You can simply use a large stock pot with a makeshift rack. Your pot should be tall enough so that the water covers the jars. To make a DIY canning rack, you can simply tie five or six canning rings together and place your jars on top. If you have an Instant Pot rack, you can use that instead. The main thing is you don’t want to place your jars directly inside the pot. Air and heat need to be able to circulate around the jars completely to ensure proper processing. Advertisement Canning and Home Food Preservation Resources Ball Complete Book of Home Food Preserving How to Prepare For Canning Season Five Resources for Home Food Preservation Harvest Right Freeze Dryer Review 5 Books You Need In a Homestead Library Yield: Approximately 8 (8 oz) half pints Ingredients 6 cups finely chopped pitted peeled peaches (about 3 pounds or 9 medium) 1 cup finely chopped seeded red bell pepper (about 1 large) 1 cup finely chopped onion (about 1 large) 3 Tablespoons finely chopped garlic (about 14 cloves) 1 ¼ cups raw, organic honey ¾ cup cider vinegar 3 Tablespoon Worcestershire sauce 1 Tablespoon crushed red pepper flakes 2 teaspoon dry mustard powder 2 teaspoon non-iodized salt such as Pink Himalayan Directions To a large heavy-bottomed saucepan or Dutch oven, add 6 cups of finely chopped, pitted, and peeled peached, 1 cup finely chopped seeded red bell pepper, 1 cup finely chopped onion, 3 Tablespoons finely chopped garlic, 1 ¼ cup raw, organic honey, ¾ cup apple cider vinegar, 3 Tablespoons Worcestershire sauce, 1 Tablespoon crushed red pepper flakes, 2 teaspoons dry mustard powder, and 2 teaspoons non-iodized salt. Over medium-high heat, bring the mixture to a boil. Reduce heat and simmer, stirring frequently, until mixture thickens to the consistency of a thin commercial barbecue sauce, about 25 minutes. If desired, puree in batches in a food processor or use an immersion blender to help break down the peaches. Ladle hot sauce into a hot jar, leaving a ½ inch headspace. Remove air bubbles. Wipe jar rim with a clean paper towel and vinegar. Center lid on jar and apply band, adjust to fingertip tight. Place jar in water bath canner. Repeat until all jars are filled. It's important that the water cover jars by 1 inch. Adjust heat to medium-high, cover canner, and bring water to a rolling boil. Process half pint jars for 15 minutes, adjusting for altitude. Once your Zesty Peach BBQ Sauce has completed the 15 minutes in the canner, remove the lid from the canner completely. Allow the jars to rest in the pot for about 10 minutes or so. This will allow them to adjust to having the lid taken off the canner. Carefully remove the jars from the canner using your canning jar lifter and place them on the prepared kitchen towel. Allow the jars to rest on the counter for 24 hours and listen for pops of the lids (my favorite part!). Remove the rings from the jars and gently tap the center of the canning lid on each jar. If the lid pops back up, your lid did not seal properly, unfortunately. It happens! If it's just one jar, place that one in the refrigerator and use within a couple of weeks. If it is several jars, remove all of the lids, wipe the rims of the jars with vinegar, add new lids, and reprocess again in the canner. If your jars are all sealed properly (YAY!), use a little vinegar or soap and warm water to wipe the outside of the jars before storing. How to Store Zesty Peach BBQ Sauce Label and store the jars in a dark, cool cabinet, basement, or cellar. How Long Does Zesty Peach BBQ Sauce Last Properly prepared and stored, home-canned items can last about 18 months. The integrity of the seal may begin to deteriorate after that. If you enjoyed this Zesty Peach BBQ Sauce, share this recipe with someone who enjoys delicious, homemade food as much as you do! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank-you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today! Advertisement

As we eagerly anticipate a bountiful spring and summer, it's essential to take advantage of the slower-paced winter days by preparing for the upcoming canning season. One crucial task during this time is conducting an inventory of your canning pantry. This practice ensures you are ready for a productive and organized canning season ahead. Jump to Resource List I know most of us are dealing with this historic winter storm , and spring seems like light-years away. I get it. But there are things to be done, friend, and now is the time! Have you checked your food supplies lately? Did you join in the Three Rivers Pantry Challenge , and now your shelves are looking a little empty? Then you definitely need to do a quick inventory and start planning for spring. Don’t worry! I’m here to help, and I have lots of resources and printables to help guide you if you’re new to home food preservation. So, let’s get started! What Is Canning Season? If you're a newbie to home food preservation, you may be asking yourself, “What is Canning Season anyway?” Canning season typically refers to the time of year when fruits and vegetables are at their peak ripeness, making them perfect for preserving. This period generally occurs during late spring, summer, and early fall. By canning during these months, you capture the fresh flavors of the season to enjoy throughout the year. Benefits of Preparing for Canning Season Even before I ventured into home canning, conducting a pantry inventory each February was a standard practice. This inventory provides several benefits: Awareness of Stock : Knowing what you have on hand prevents unnecessary purchases and helps identify what needs replenishing. Reduction of Waste : Use up items that are nearing expiration or have been pushed to the back of the pantry. Preference Evaluation : Determine which items your family enjoys the most and which ones can be reduced or eliminated. Advertisement What Are Trusted Sources for Home Canning & Food Preservation Home canning requires precision and safety. Use recipes tested and approved by the United States Department of Agriculture . The National Center for Home Food Preservation offers invaluable guides, especially for beginners. Ball Mason Jars has instructions and delicious recipes available on their website. Where To Store Home-Canned Food Preparation is key to a successful canning season. The first thing you want to evaluate is your storage conditions. Where are you planning to store your preserved food? You want to ensure it's a cool, dark place. This can be a cellar, a basement, or a closet pantry. How to Inventory Home-Canned Food Once you know where you will be storing your home-canned food, you’ll want to do an inventory of your current food. You can grab our free printable Home Canning Inventory Sheet or a simple notebook to keep track. If you're new to home canning, take a look at your current supply of canned food. What is it that you typically buy from the grocery store and want to replace with home canning? Vegetables, beans, fruit, jams, jellies, soups, and even meat can be home canned! If you’re a pro at home canning, take a look at what’s left on your shelves. Is there something you enjoyed but simply forgot about? Is there anything you didn’t like and could gift to someone else? Is there something you ran out of quickly and want to have more of this time around? How to Check Home-Canned Food For Spoilage When reviewing your inventory, pay careful attention to each jar. Check that all lids are properly sealed. If a seal is broken, discard the jar. Examine the color and smell of the contents. Discard any jars that appear spoiled. Follow the US Food and Drug Administration guidelines for discarding spoiled products correctly. Other Areas to Prepare for Canning Season Besides food inventory, winter is an excellent time to evaluate your canning supplies. Ensure you have all necessary equipment, such as jars, lids, and canning tools. For more information on preparing your supplies, you can read more at Penn State Extension . If you’re interested in home food preservation, you’re likely interested in gardening or shopping at local farms and farmers' markets. Winter is a great time to plan your spring garden; purchase needed supplies, start your seeds indoors, and check in with local farms about their opening date for the season. Need help planning your garden? Keep track of expenses, inventory, layout, succession planting, and more with our 20-Page Printable Garden Planner ! Whether you're new to home canning or a seasoned pro, I hope these tips prove helpful as you embark on your canning journey this season. Home Canning & Food Preservation Resources United States Department of Agriculture Ball Mason Jars US Food and Drug Administration Penn State Extension Visit Our Online Store for Printable Resources Kitchen Measurement Conversions Sheet (FREE!) Home Canning Inventory Sheet (FREE!) 20-Page Printable Garden Planner 20-Page Food Inventory Printable Pack 10-Page Home Management Printable Pack Interested In Home Freeze-Drying? Check out my review of the Harvest Right Home Freeze Dryer ! Want to help a small family business in a big way? Share our website with someone who enjoys delicious homemade food! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank-you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today! Advertisement

This delicious treat combines all your favorite breakfast ingredients on a crispy crust, perfect for a brunch gathering, a weekend morning treat, or a tasty breakfast-for-dinner option. Jump to Recipe What is it about homemade pizza that just makes it taste better than anything found in the store or from a local pizza place? Maybe it’s the fresh ingredients, the deliciousness of Homemade Pizza Dough , or the fact that it costs pennies on the dollar compared to the franchise pizza places. Whatever it is, this Loaded Breakfast Pizza is no exception! Why You’ll Love This Loaded Breakfast Pizza Recipe Customizable . Add or take away ingredients to suit your taste preferences. Affordable . Budget-friendly items like eggs and cheese make this easy on the wallet. Make Ahead . This pizza can be made up to 2 days in advance and can also be frozen, making it perfect for meal prep! Helpful Tips for Making Loaded Breakfast Pizza Dough . Allow the dough to rest at room temperature for 20-30 minutes before stretching Eggs . Avoid overcooked, rubbery eggs during the oven time by cooking them until just set. Sticking . Prevent the dough from sticking by using a baking sheet with a dusting of cornmeal, parchment paper, or a pizza stone. Advertisement More Breakfast Recipes Strawberry Lemonade Baked Oatmeal Spicy Sourdough Sausage Balls Buttermilk Chocolate Chip Pancakes Loaded Hashbrown Casserole Peach Butter Waffles Breakfast Egg Rolls Raspberry Lemon Muffins The Easiest Ham & Cheese Breakfast Casserole Ingredients 1 Homemade Pizza Dough 6 large eggs ¼ cup milk ½ teaspoon salt ½ teaspoon ground black pepper 2 cups shredded sharp cheddar cheese ½ cup cooked bacon, cooked and crumbled ½ cup cooked sausage, cooked and crumbled ½ cup diced bell peppers ¼ cup sliced green onions ¼ cup chopped tomatoes ¼ cup shredded cheddar cheese Directions Preheat your oven to 400°F. Prepare Homemade Pizza Dough as directed. In a medium bowl, whisk together the 6 large eggs, ¼ cup milk, and ½ teaspoon each of salt and pepper. Pour the mixture into a non-stick skillet over medium heat. Cook the eggs, stirring occasionally, until they are scrambled but still slightly soft. Remove from heat and set aside. Spread the scrambled eggs evenly over the pizza crust. Sprinkle the cheddar cheese on top, followed by the cooked crumbled bacon and sausage. Add the diced bell peppers, green onions, and tomatoes. Place the assembled pizza in the oven and bake for approximately 12-15 minutes, or until the cheese is melted and bubbly, and the crust is golden brown. How to Store Loaded Breakfast Pizza Leftovers can be stored in an airtight container or storage bag in the refrigerator for up to 4 days. How to Freeze Loaded Breakfast Pizza This Loaded Breakfast Pizza can be made up to 2 days in advance. Simply prepare all ingredients as directed and assemble. Cover the prepared, uncooked pizza tightly with plastic wrap and store in the refrigerator. When ready to bake, allow the pizza to sit at room temperature for about 30 minutes. Want to help a small family business in a big way? Share this recipe with someone who enjoys delicious, homemade food as much as you do! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today! Advertisement

This timeless meatloaf recipe features a deliciously sweet and tangy glaze that brings back memories of home-cooked meals. Jump to Recipe Meatloaf is definitely a classic, but did you know that it was originally served for breakfast? During the 1870s, New Englanders wanted to utilize the cheaper cuts of their cattle. A few spices, eggs, and milk-soaked bread were added, and meatloaf was created. You can learn more about the history of meatloaf here: https://www.bonappetit.com/story/history-of-meatloaf The classic meatloaf we know and love today really hasn’t veered too far off its original course. The use of affordable, simple ingredients continues to make this budget-friendly recipe a family favorite. I like to prepare the loaf early in the day (or even the night before), cover with plastic wrap or foil, then bake when ready. Why You’ll Love This Classic Homemade Meatloaf Affordable . Budget-friendly ground beef and simple spices are all you need. Comfort . Meatloaf is one of those classic comfort foods that always goes over well. Easy . Whether you’re making this on a busy weeknight or as a meal prep, a couple of simple steps and you’re ready to go. How to Serve Classic Homemade Meatloaf This mouthwatering entrée pairs perfectly with classic carbs like White Cheddar Loaded Mashed Potatoes or Easy Homemade Macaroni & Cheese . Add a delicious side vegetable like Roasted Brussels Sprouts with Bacon and Balsamic Glaze or Simple Sauteed Green Beans . Advertisement Helpful Tips for Making Classic Homemade Meatloaf Save the Glaze . It can be tempting to skip the waiting on glazing the meatloaf after baking. But adding the glaze prior to baking can trap steam and create a soggy texture. You also run the risk of burning the glaze, and no one likes a charred sauce. Baking Dish Matters . Use a baking dish rather than a loaf pan to bake your meatloaf. The extra space allows for proper air flow and less fatty residue buildup. More Mouthwatering Entrees Caramelized Onion Steak Bites Grilled Pork Chops with Asian Plum Sauce Herb Roasted Turkey Breast Buttermilk Fried Chicken Slow-Cooker Salisbury Steak Herb-Crusted Pork Tenderloin Braised Lamb Chops Serves: 6-8 Ingredients 2 pounds ground beef 1 egg 2 Tablespoons Worcestershire sauce ½ cup ketchup 1 cup Italian seasoned breadcrumbs 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon dried oregano 1 teaspoon dried basil 1 teaspoon chili powder 1 teaspoon smoked paprika 1 teaspoon salt ½ teaspoon ground black pepper Glaze ½ cup Ketchup 1 Tablespoon Worcestershire Sauce ½ teaspoon dried Oregano ½ teaspoon dried Basil ½ teaspoon Onion powder ½ teaspoon Garlic Powder ¼ teaspoon ground Black Pepper ¼ teaspoon Salt Directions Meatloaf Preheat oven to 350 degrees. In a large bowl, thoroughly combine 2 pounds lean ground beef with 1 large egg, 2 Tablespoons Worcestershire sauce, ½ cup ketchup, and 1 cup Italian Seasoned Breadcrumbs. In a 9x13 baking dish, form mixture into a loaf (approximately 3-4 inches wide by 7-8 inches long). Bake uncovered for 50-60 minutes or until the thickest part of the meatloaf reaches an internal temperature reaches 160°F. Glaze Increase oven temperature to 425 degrees. In a medium bowl, mix all ingredients until well combined. Spoon mixture onto baked meatloaf and spread to make an even layer. Place covered meatloaf back into oven and bake for an additional 10 minutes. Allow cooked meatloaf to rest 10-15 minutes before slicing. How to Store Classic Homemade Meatloaf Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. How to Freeze Classic Homemade Meatloaf Raw : Prepare meatloaf as directed and shape. Cover with plastic wrap and/or aluminum foil and freeze for up to 6 months. When ready to eat, defrost completely in the refrigerator and bake as directed. Cooked : Prepare as directed and allow to cool completely. Cover with plastic wrap and/or aluminum foil and freeze for up to 3 months. When ready to eat, defrost completely in the refrigerator and warm through in a 350° F oven. Want to help a small family business in a big way? Share this recipe with someone who enjoys delicious, homemade food as much as you do! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank-you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here to sign up for our newsletter today! Advertisement

Garden fresh kale, savory steak, and perfectly cooked pasta in a creamy, cheesy sauce. Ready in just 30 minutes this is a recipe you definitely need in your meal planning rotation! Jump to Recipe Like most families, we’re busy. The hubs and I both work 9-to-5s, we homeschool our girls, and there are extracurricular activities that demand our time. 30-minute meals are perfect for busy families because they can be made with simple ingredients in very little time, are budget-friendly, and even the pickiest eaters will gobble them up. Our family's favorite 30-minute meals are typically pasta dishes. In our house, pasta is the ultimate comfort food. No matter the weather or season, pasta dishes are always welcome. And as I mentioned in my Spicy Sausage and Spinach Alfredo post, I tend to have a hankering for pasta pretty often nowadays. Thankfully, my family loves pasta as much as I do. I like to serve this dish with a side of my Honey Butter Yeast Rolls and for dessert, Homemade Rocky Road Brownies ! Advertisement Why You’ll Love This Creamy Steak and Kale Pasta Easy to Prepare : This recipe is easy, even for the novice cook. A simple sear on the steak, a quick pan sauce, and this delicious dinner is ready in no time. Customizable : Make this pasta your own by using what you have on hand. Switch out steak for chicken or shrimp, use Penne or Conchiglie (shell pasta) instead of Cavatappi, or swap the kale for fresh spinach. Crowd Pleaser : This dish is simple and impressive, making it perfect for a typical busy Monday evening or a Friday night dinner party! It Gets Better : If you’re lucky enough to have leftovers, this dish is even more delicious the next day! See my helpful tips on how to reheat properly. Helpful Tips Be sure to reserve one cup of that starchy pasta liquid before you drain your noodles. The starchy water will help to thicken and bind the sauce, create a creamy texture, and help the sauce coat the pasta. You want to ensure the skillet is super-hot before adding the steak. This will help create a delicious, crusty sear and keep the steak from stewing. Dairy-based pasta leftovers can lose their flavor and their creaminess. It’s best to reheat leftovers on the stovetop and add a little extra cream or water to help rehydrate the sauce. Advertisement Serves 6 Ingredients 16 ounces dried fettuccine 1-pound steak, such as round, skirt, or flank, cut into 1/2" pieces 2 Tablespoons garlic and cayenne infused olive oil 1 small white onion, finely chopped 4 cloves garlic, finely minced 2 cups kale or spinach, finely chopped ½ cup white cooking wine 1 cup beef stock 1 cup heavy cream (room temperature) 1 cup pasta cooking liquid 1 cup mozzarella cheese 1 cup freshly shredded Parmesan cheese 1 Tablespoon dried Italian Seasoning 1/4-1/2 teaspoon crushed red pepper flakes (optional) Salt and Pepper to taste Directions Fill a 6-quart pot with approximately 8 cups of water and 1 teaspoon salt. Bring to a boil. Add pasta noodles and cook until desired tenderness, about 10-12 minutes. Reserve 1 cup cooked pasta water. Drain. Season steak with ½ Tablespoon of Italian seasoning, salt, and pepper. In a medium skillet, sear steak on each side for approximately 2-3 minutes in 1 Tablespoon infused olive oil. Remove steak from skillet and cover with aluminum foil. Sauté onions until tender and lightly caramelized. Add in chopped kale and garlic and sauté approximately 2 minutes. Slowly add in white cooking wine and begin scraping any cooked-on bits that are stuck on the pan. Allow wine to reduce by about one-third, approximately 2-3 minutes. Add in reserved pasta water, chicken stock, and heavy cream. Bring to a low boil, then add in pasta and steak. Simmer on low heat for approximately 4-5 minutes. Gently fold in 1 cup mozzarella cheese and ½ cup of the parmesan cheese. Allow pasta to rest 5-10 minutes to allow sauce to thicken. Top with remaining Parmesan cheese. If you like this recipe, check out our other pasta favorites: Creamy Lemon Chicken Orzo Five Cheese and Italian Sausage Baked Penne Easy Orzo and Sausage Skillet How to Store Creamy Steak and Kale Pasta Store leftovers in an airtight container in the fridge for 1-2 days. Dairy-based sauces don’t typically freeze well because the sauce tends to separate and change texture, so I recommend not freezing this dish. Want to help a small family business in a big way? Click the heart at the bottom of this post and share this Creamy Steak and Kale Pasta recipe with anyone who loves delicious homemade food! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank-you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today!

Tangy, mouthwatering, and sure to please, this Three Pepper Chicken is the perfect addition to your menu planning! Jump to recipe Last summer, my banana pepper plants produced like crazy, and I was able to preserve several pints. We really enjoy the Mississippi Roast and Mississippi Chicken recipes, which use pepperoncini peppers, but I like to change things up sometimes. This is a stunning chicken dish that is sure to impress guests, and it comes together in just a few minutes. I like to serve it with my White Cheddar Loaded Mashed Potatoes and Simple Sauteed Green Beans . Advertisement For this recipe, you’ll need: 4 Boneless, skinless chicken breasts I've made this recipe with boneless, skinless chicken thighs, and it's delicious. You could also just leg quarters or split chicken breasts. Oil I love having my Garlic and Cayenne Infused Olive Oil on hand for everyday use, and it pairs perfectly with the peppers for this dish. You could also use a neutral oil like Avocado or plain olive oil. Seasoning I kept this recipe super simple with just a good ol’ pantry staple of dried Italian Seasoning. However, oregano, thyme, and a little basil will work just fine. Black Peppercorns Freshly cracked black peppercorns give this dish a subtle earthy heat that adds a note of brightness. Ground black pepper will do, but if you can use freshly cracked, it will really enhance the dish significantly. Garlic We enjoy the fresh garlic in this recipe, but you could use 1 teaspoon of garlic powder or more to your desired taste preference. You don’t want to be heavy-handed with the garlic, though, because it can easily overpower the peppers. Banana Peppers As I mentioned, I have a lot of pickled banana peppers to use up, so that was my preference in this recipe. You could use store-bought banana peppers, but they will miss that little bit of sweetness that pickling offers. You could also use pepperoncini peppers; however, keep in mind that pepperoncini peppers can be a little spicier and have more of a sour taste when pickled. Don’t drain those peppers completely! You’ll want to reserve about ¼ cup for the baking dish. Pepperjack Cheese We love the use of freshly shredded pepperjack cheese in this dish. It adds a smooth, creamy texture to every bite. Monterey Jack or white cheddar will work as well. Helpful Tip : For your next potluck or holiday party, double the recipe and cut the chicken into 1-inch bite-sized pieces. You’ll have an affordable chicken dish that everyone will be raving about! To Make this Three Pepper Chicken: Begin by preheating the oven to 400 degrees. Place chicken into a 9x13 baking dish. Coat each chicken breast with oil. Evenly distribute Italian seasoning and cracked black pepper. Place garlic around chicken breasts. Add pickled banana peppers over chicken. Bake for approx. 35 minutes or until internal temperature reaches 165 degrees F. Top each chicken breast with pepperjack cheese and bake for an additional 10 minutes or until cheese is evenly melted. Advertisement Serves 4 Ingredients 4 Boneless, skinless chicken breasts, approximately 1/4" thick 1 Tablespoon infused olive oil 1 teaspoon Dried Italian Seasoning 1/4 teaspoon Ground Black Pepper 4 cloves garlic, halved 1 cup pickled banana peppers, liquid reserved 1/4 cup reserved banana pepper liquid 1/2 cup freshly shredded pepper jack cheese Directions Preheat oven to 400 degrees. Place chicken in a 9x13 baking dish. Drizzle infused olive oil evenly over each piece of chicken. Evenly distribute Italian seasoning and pepper over each chicken breast. Place garlic around chicken. Add peppers on top and around the chicken. Add reserved banana pepper liquid. Bake uncovered for approximately 35 minutes or until internal temperature reaches 165 degrees. Top each chicken breast with pepper jack cheese and bake for an additional 10 minutes or until cheese is evenly melted. Did you enjoy this Three Pepper Chicken recipe? Let us know in the comments below! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank-you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today! Advertisement

These tender, mouthwatering pork chops with a creamy honey mustard sauce recipe has the perfect amount of tang and sweetness. It will make it on your monthly meal plan every month! Jump to Recipe When it comes to budget-friendly meat cuts, it’s hard to find a better deal than pork chops. I was recently able to purchase some bone-in center cut pork chops for under $2.00 (US) per pound, and I knew exactly what I planned to do with them. It had been a while since I had made any sort of pork chop recipe, and as soon as I saw these, I knew a creamy, honey mustard sauce would be fantastic. This recipe is simple enough for a busy weeknight but special enough to impress your dinner party guests! To make dinner extra special, serve with my Cheesy Au Gratin Potatoes , Sauteed Sugar Snap Peas , and homemade Honey Butter Yeast Rolls . Ingredients Needed to Make Honey Mustard Pork Chops Pork Chops For this recipe, I typically use large, bone-in pork center-cut chops that are about 1 ½ inches thick. Bone-in center pork shoulder steaks would also work. If you don’t eat pork or just aren’t a fan of it, this sauce is absolutely delicious on chicken thighs! I don’t find it necessary to brine the pork chops before cooking for this particular recipe, as the cooking time is fairly minimal, and I’ve never had tough pork chops. However, you absolutely can if you wish to do so. White Wine Adding a little wine goes a long way! It can help to add acidity and brightness to the dish. It will also help to tenderize the meat while it cooks. Picking a wine to use for cooking doesn’t need to be stressful or break the bank. I use an extremely affordable (less than $5.00 US) sauvignon blanc, and it gets the job done. If you don’t have white wine or don’t wish to use it, a high-quality chicken or vegetable stock will do just fine. Honey I prefer to use raw, organic honey that I can easily find locally. The sweetness of the honey helps to counteract the bitter tanginess from the Dijon mustard. Dijon Mustard A distinct flavor palette of bold and tangy Dijon mustard pairs perfectly with the sweetness of the honey and the freshness of the lemon thyme used in this recipe. Half & Half This simple ingredient adds a creamy richness to the sauce without making it too heavy or too thin. It is also less likely to curdle when added to the skillet due to a higher fat content than regular milk. Seasonings Simple spices can easily amplify any dish! For this recipe, I used my fresh lemon thyme that I dehydrated with my Excalibur Dehydrator . If you're using fresh herbs, you’ll want to use 3 teaspoons for every teaspoon of dried. Advertisement How to Make Honey Mustard Pork Chops First, you’ll need a large skillet with raised edges. I use my Calphalon Stainless Steel 5-quart saucepan . Next, you’ll want to gather all of your ingredients before you start cooking. This dish comes together quickly, so you definitely want to have everything you need within arm’s reach. Use a paper towel to pat the pork chops dry. Then season each side with a little salt. Place the pan over medium-high heat. Add oil to pan and allow to heat up for a minute or two before placing the pork chops in. Fry pork chops for approximately 5 minutes on each side, then transfer them to a plate. Cover the plate loosely with foil while you prepare the sauce. Reduce the heat to low-medium and carefully add in the white wine. Add Dijon mustard, honey, and half & half. Stir well to combine. Add the seasonings and stir again to incorporate them into the sauce. Return the pork chops and any juices to the skillet. Increase heat to medium and cover. Cover and cook pork chops for approximately 10-12 minutes or until cooked through. Don't be alarmed if your pork chops are still slightly pink when cooked to an internal temperature of 165-170 degrees Fahrenheit. We prefer our pork to be fully cooked. Leave the lid on the pan and turn off the heat. Allow pork chops to rest in the sauce for about 5 minutes before serving. Helpful Tips To make a simple brine, combine 3 Tablespoons of salt, 1 Tablespoon of granulated sugar, and 6 whole black peppercorns with 3 cups warm water. Once the salt and sugar have dissolved, place the pork chops into the brine and refrigerate for at least 30 minutes or up to 4 hours. The USDA recommends cooking pork chops to an internal temperature of 145°F (63°C) and letting them rest for three minutes. If fully cooked, the meat may retain some pink coloring due to the ingredients and natural preservatives found in many pork products. If you like this recipe, check out my Grilled Pork Chops with Asian Plum Sauce ! Advertisement Ingredients 2 Tablespoons infused oil 4 Bone-in Pork Chops approximately 2 ½ - 3 pounds, 1 ½ inch thick ¼ teaspoon salt ½ cup white wine 3 Tablespoons Dijon Mustard 1/3 cup raw, organic honey 1 ½ cup half & half 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon lemon thyme ½ teaspoon ground black pepper ½ teaspoon paprika Parsley (optional) Directions Heat a large skillet over medium-high heat with 2 Tablespoons of infused oil . Pat each pork chop dry with paper towels. Season each side of each pork chop with salt. Carefully place each pork chop into a hot skillet. Fry pork chops for approximately 5-7 minutes on each side. Transfer pork chops to a plate and cover loosely with aluminum foil. Carefully add wine to skillet and use a spatula to scrap up any stuck on browned bits. Add Dijon mustard, honey, and half & half. Stir well to combine and simmer for 1 minute. Add pork chops and any juices back to the skillet and cover with sauce mixture. Cover and simmer on low-medium heat for approximately 10 minutes or until internal temperature of AT LEAST 145 has been met. Garnish with fresh parsley, if desired. Allow pork chops to rest for 3-5 minutes before serving. If you enjoyed this Honey Mustard Pork Chops recipe, please let us know by clicking the heart icon at the bottom right of the page or leaving a comment below. It’s a simple, meaningful way to help our small family business! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank-you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today! Advertisement