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Irresistibly crunchy and easy to prepare, these homemade crackers make the most of your sourdough discard! Jump to Recipe There’s a common question that seems to pop up when moms get together. “What are some good snacks I can make for the kids?” If you’re like me, you’re tired of buying the overly processed stuff, and it costs a small fortune to keep it in stock at the house. As we move forward in our suburban homestead journey , I find myself making more and more changes. Better changes, like swapping all of my plastic storage containers for glass and switching to more eco-friendly products. However, food has been by far the most dramatic change in our home. We no longer immediately run to the nearest fast-food place because we didn’t think ahead. Now, I spend a couple of hours each week meal prepping or prepping ingredients for future meals. Now, I use significantly less store-bought convenience items and instead use the skills I’ve learned along the way to create my own version of convenience foods. These homemade sourdough crackers are deliciously tangy with a crispy crunch and are my kids’ favorite convenience food. Not only are they a healthier alternative to many commercially available options, but they also allow for complete customization based on your personal flavor preferences. The process of crafting these crackers is surprisingly simple, and they serve as a fantastic way to utilize sourdough discard, a common byproduct from the upkeep of a sourdough starter. Whether you’re adding them to a cheeseboard or enjoying them as a quick snack throughout the day, they’re bound to become a beloved staple in your kitchen! Advertisement Why You’ll Love This Homemade Sourdough Crackers Recipe Easy to Prepare . These homemade crackers come together quickly in just a matter of minutes. Kid-Approved . My kids LOVE homemade sourdough crackers and are their go-to for a quick snack, especially if we’re on the go. Customizable . This recipe is made to be tailored to your preferences. So, add your favorite herbs, spices, and special seasonings! How To Serve Homemade Sourdough Crackers My kids typically eat these crackers straight from the jar as a quick snack or alongside a PB&J sandwich. However, they are also great for dipping in Classic Buffalo Dip , Homemade Tzatziki Sauce , or my Homemade Nacho Cheese Sauce ! Looking For More Sourdough Recipes? These are always a hit! Sourdough Cheddar Garlic Drop Biscuits Sourdough Key Lime and White Chocolate Chip Cookies Sourdough Peanut Butter Cookies Helpful Tips For Making Homemade Sourdough Crackers Sourdough . This recipe can be used with active sourdough or sourdough discard. The discard will give a stronger flavor and an increase in the nutritional benefits. Parchment Paper . This makes rolling out the dough and transferring it to the baking sheet easier. Bake Time . Actual oven time may vary depending on the thickness of your dough. Keep a close eye on it! Hungry For More Homemade Snack Recipes? Check out these kid-approved favorites! Homemade Fruit Gummies Cherry Toffee Granola Baked Ham and Cheese Bites Ingredients 1 cup sourdough starter discard 1 cup all-purpose flour 3 Tablespoons unsalted butter, melted and slightly cooled 1/2 teaspoon salt 1/4 teaspoon baking soda Optional toppings: coarse sea salt, sesame seeds, herbs, or cheese Directions In a large bowl, combine the 1 cup sourdough starter discard, 1 cup all-purpose flour, 3 Tablespoons of slightly cooled melted unsalted butter, ½ teaspoon of salt, and ¼ teaspoon baking soda. Mix the ingredients until they form a cohesive dough. If the dough feels too dry, add a little water, about ½ teaspoon at a time, until the desired consistency is achieved. Wrap the dough in plastic wrap and refrigerate for at least 10-15 minutes. This helps the dough firm up, making it easier to roll out later. Preheat your oven to 350°F. On a lightly floured piece of parchment paper, roll out the dough as thinly as possible. It helps to lay a piece of parchment paper on top and roll over the dough. The thinner the dough, the crispier the crackers will be. Transfer the parchment paper with the rolled-out dough to a large baking sheet. Use a pizza cutter or knife to cut the dough into small squares or rectangles. It’s fine if the edges are a little rugged looking. For added flavor, sprinkle optional toppings like coarse sea salt, sesame seeds, or herbs on top of the dough squares. Bake the crackers in the preheated oven for approximately 15-20 minutes, or until they're golden brown and crispy. Baking times may vary depending on the thickness of the crackers, so keep a close eye on them! Once baked, remove the crackers from the oven and allow them to cool completely on a wire rack. How To Store Homemade Sourdough Crackers Crackers can be stored in an airtight container at room temperature for up to 1 week. If you enjoyed this recipe, be sure to let us know on our socials with @theazaleahomestead or #theazaleahomestead! 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 9-5s, 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 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, and 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. Check out our new YouTube channel ! 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 spaghetti noodles 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 boi,l 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!

When I’m not in the mood for soup, but still long for those savory flavors found in one of our Italian favorites, I turn to this recipe. It's perfect for when the weather is beginning to turn warmer, and comes together in no time. I like to serve this recipe with a Caesar salad and my honey yeast rolls topped with garlic butter. Ingredients 5-pound bag yellow potatoes 1-pound hot pork sausage 3.5 ounces fresh kale 2 Tablespoons butter 2 Tablespoons flour 2 cups homemade chicken stock 2 cups heavy whipping cream 1 teaspoon onion powder 1 teaspoon salt ½ teaspoon ground black pepper ½ teaspoon dried basil ½ teaspoon dried oregano ¼ teaspoon crushed red pepper flakes 1 ½ cups freshly shredded mozzarella ¾ cup freshly grated Parmesan Directions Preheat oven to 400 degrees. Wash potatoes and poke each with a fork. Cut any large potatoes to match the size of whole potatoes to allow even cooking. In a large pot, bring potatoes to a boil and cook until fork-tender, approximately 15-20 minutes. Drain, gently smash, and set aside. While potatoes are cooking, begin browning pork sausage in a medium skillet over medium-high heat. Place cooked sausage on a paper towel-lined plate and set aside. In medium skillet over medium heat, melt 2 Tablespoons of butter. Add flour to melted butter and stir to combine. Cook roux for approximately 2-3 minutes or until golden brown. To roux, add 2 cups chicken stock, 2 cups heavy whipping cream, and seasonings. Stir gently to combine. Bring sauce mixture to a gentle boil and stir often to prevent scorching for approximately 5 minutes. Add sausage, kale, parmesan, and 1 cup of mozzarella cheese to sauce mixture. In a 9x13 baking dish, begin layering potatoes and sauce mixture. Bake uncovered for approximately 35 minutes. Top with remaining mozzarella cheese. Bake for an additional 5-10 minutes or until cheese is melted. 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

A delicious combination of juicy strawberries and ripe peaches, topped with a buttery oat crumble, creates the perfect summertime dessert! Jump to Recipe Why You’ll Love This Strawberry Peach Crumble Recipe Impressive Presentation . This is a beautiful dish with a comforting old-fashioned flair. Budget-Friendly . Using fruit that is in season makes this dessert an affordable seasonal favorite. Customizable . This can be made with just peaches or just strawberries, or any other ripe fresh fruit. Pick your favorites! How to Serve Strawberry Peach Crumble We enjoy this dish while the fruit is in season. For us, that is during grilling season. One of our warm-weather favorite meals is Grilled Pork Chops with Asian Plum Sauce and Homemade Fried Potato Chips . This dessert is the perfect pairing to your favorite grilled proteins. I like a scoop of vanilla bean ice cream on mine! Helpful Tips Frozen Fruit . Fresh fruit is best for this recipe, but thawed unsweetened fruit will work fine. Peaches . Freestone peaches, also known as cling-free peaches, are the best for this crisp recipe because they’re easier to work with. Oats . You want to ensure that you are using Old-Fashioned Rolled Oats. Not Quick Cooking Oats. Want More Delicious Dessert Recipes? Check out these fan favorites! Sourdough Key Lime and White Chocolate Chip Cookies Raspberry Lime Cheesecake Lemon Pound Cake Mint Chocolate Fudge Advertisement Ingredients Fruit Filling 2 cups fresh strawberries, hulled and sliced 3 cups fresh peaches, peeled and sliced ½ cup granulated sugar 1 Tablespoon lemon juice 1 Tablespoon vanilla extract 1 Tablespoon cornstarch Crumble Topping 1 cup all-purpose flour ½ cup old-fashioned oats ½ cup brown sugar, packed ½ teaspoon ground cinnamon ¼ teaspoon salt ½ cup unsalted butter, melted Directions Preheat your oven to 350°F. In a large bowl, combine the 2 cups of fresh sliced strawberries and 3 cups of fresh peaches. Add ½ cup granulated sugar, 1 Tablespoon lemon juice, 1 Tablespoon vanilla extract, and 1 Tablespoon cornstarch. Toss gently to coat the fruit evenly. Transfer the fruit mixture into a greased 9x13-inch baking dish, spreading it out evenly. In a separate bowl, combine the 1 cup all-purpose flour, ½ cup old-fashioned oats, ½ cup brown sugar, ½ teaspoon ground cinnamon, and ¼ teaspoon salt. Pour the ½ cup melted butter over the dry ingredients, stirring until the mixture becomes crumbly. Sprinkle the crumble topping evenly over the fruit mixture in the baking dish. Bake in the preheated oven for 35-40 minutes, or until the topping is golden brown and the fruit is bubbling. How to Store Strawberry Peach Crumble 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 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! Advertisement

Enjoy the deep, savory flavors of caramelized onions with hearty ground beef, tender rice, and rich Swiss cheese in this nostalgic casserole favorite! Jump to Recipe If ground beef is a regular item in your freezer, you might find yourself running out of fresh ideas for its use. When I need some inspiration, I often revisit nostalgic dishes from my childhood, like French Onion Casserole. This comforting meal was typically made with convenient canned soups, which, while tasty, didn’t always feature the healthiest of ingredients. In my updated version, I ditch the canned goods and opt for simple ingredients that you probably already have in your kitchen! Why You’ll Love This French Onion Casserole Recipe No Junk . This recipe utilizes basic ingredients to create the rich and savory sauce. No canned soups here! Versatile . This dish can easily be made into a side dish by simply omitting the ground beef. It pairs perfectly with my Honey Mustard Pork Chops . Simple to Prepare . Easy steps layer in tons of flavor. Just mix everything together, and pop it in the oven. Make Ahead . This dish is perfect for meal planning and freezes beautifully! What To Serve With French Onion Casserole I like to serve this dish with a delicious side of bread, like my Honey Butter Yeast Rolls or Sourdough Discard Cheddar Garlic Drop Biscuits , and a garden fresh veggie like Sauteed Sugar Snap Peas or Simple Sauteed Green Beans Helpful Tips For Making French Onion Casserole Choose the Right Onion . Mild onions such as Vidalia, White, and Texas Sweet are high in natural sugars, making them ideal for caramelizing. Cook the Rice . This dish comes together quickly because the rice is cooked separately rather than baked uncooked. Instant Rice is a No-Go . You don’t want to use Instant Rice in this recipe. The final result will be overcooked mush. Advertisement Craving More Savory Dishes? Check out these fan-favorites! Spicy Sourdough Sausage Balls Spicy Sausage and Spinach Alfredo Cheesy Beef & Noodles Creamy Steak and Kale Pasta Smokey Sloppy Joes Homemade BBQ Meatballs Ingredients 1-pound lean ground beef 2 cups cooked rice 2 Tablespoons Garlic & Cayenne Infused Olive Oil 1 large onion, thinly sliced 1 Tablespoon garlic, minced 1 Tablespoon Caramelized Onion Powder 1 Tablespoon flour 1 cup beef broth 1 cup heavy cream 2 cups Swiss cheese, shredded 1 teaspoon salt 1/2 teaspoon black pepper 1 Tablespoon Worcestershire sauce 2 teaspoons lemon thyme Directions Preheat your oven to 350°F. Heat 2 Tablespoons of Garlic & Cayenne Infused Olive Oil in a large skillet over medium heat. Add the sliced onions and a pinch of salt. Cook gently for about 20-30 minutes, stirring occasionally, until the onions are golden brown and fully caramelized. Remove the caramelized onions to a plate and set aside. In the same skillet, add the 1 pound of ground beef and cook over medium heat until browned. Drain any excess fat. Stir in the 1 Tablespoon of minced garlic and cook for another minute or until fragrant. Sprinkle 1 Tablespoon of flour over the beef mixture, stirring continuously for about 2 minutes. Gradually whisk in the 1 cup of beef broth and 1 cup of heavy cream. Bring the mixture to a simmer and let it thicken for about 5 minutes. Stir in 1 Tablespoon of Worcestershire sauce, 1 teaspoon of thyme, and ½ teaspoon each of salt and ground black pepper. Mix in the caramelized onions and cooked rice. Fold in 1 cup of the shredded Swiss cheese into the mixture. Pour the mixture into a greased 9x13-inch baking dish. Sprinkle the remaining 1 cup of Swiss cheese evenly on top. Place the casserole in the preheated oven and bake for 25-30 minutes, or until the cheese is bubbly and golden brown. How to Store French Onion Casserole Leftovers can be stored in an air-tight container in the refrigerator for up to 5 days. How to Freeze French Onion Casserole The baked casserole can be cooled and frozen in an airtight freezer-safe container for up to 3-6 months. Thaw in the refrigerator and reheat as desired. 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 recipe combines the tangy flavor of sourdough with spicy breakfast sausage and creamy Pepper jack cheese for an irresistible treat! Jump to Recipe If you’re looking for a fast breakfast to kickstart your morning or a simple appetizer for a lively get-together, these Spicy Sourdough Sausage Balls are just what you need! Y’all know I’m all about having meals ready to grab when life gets busy, and this recipe is fantastic because it freezes and reheats beautifully. Plus, if you have kids like mine that seem to have bottomless pits in their stomachs, this makes a great filling snack for them. Why You’ll Love This Spicy Sourdough Sausage Balls Recipe Ease . The prep time for this recipe is about 5 minutes, with a bake time of approximately 20 minutes, making them the perfect option for a quick breakfast or appetizer! Customizable . Want a little less spice? Feel free to use a mild breakfast sausage or a mix of sharp cheddar and Pepper jack cheeses. Budget Friendly . The ingredients in this recipe are affordable pantry staples. What To Serve With Spicy Sourdough Sausage Balls These Spicy Sourdough Sausage Balls can be a quick snack or meal all on their own. They also pair perfectly with some of our sweeter breakfast recipes: Apple Butter Pancakes Mixed Berry Waffles Orange Dutch Baby Pancake Helpful Tips Sourdough . Discard or active is fine. If using discard, you want it to be at room temperature.) You’ll want approximately 100 grams or 1 cup. Cheese . I always recommend shredding the cheese yourself rather than purchasing pre-shredded. Freshly shredded melts better because it doesn’t have the additional preservatives that keep it from caking together. Uniformity . Use a 1-inch cookie scoop to make the sausage balls all the same size. This will ensure even baking. Advertisement Want More Delicious Appetizer Recipes? Try These! Classic Buffalo Chicken Dip Cajun Mashed Potato Bites Ham and Swiss Pinwheels Yield: 40 Ingredients 1-pound spicy breakfast sausage, uncooked 2 cups shredded pepper jack cheese 1 cup sourdough starter 1/2 cup all-purpose flour 1 teaspoon baking powder 1 teaspoon dried parsley 1 teaspoon salt ½ teaspoon ground black pepper 1/2 teaspoon garlic powder 1/2 teaspoon onion powder Directions Preheat oven to 375°F and line a baking sheet with parchment paper. In a large bowl, combine the 1 pound of uncooked spicy breakfast sausage, 2 cups shredded Pepper jack cheese, and 1 cup of sourdough starter. Next, add ½ cup all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of dried parsley, 1 teaspoon of salt, and ½ teaspoon each of ground black pepper, garlic powder, and onion powder. Mix with your hands until well combined. The dough should be sticky but hold together. To ensure uniformity and even baking, use a 1-inch cookie scoop to shape the mixture into small balls. Place them on the prepared baking sheet, leaving some space between each ball. Bake in the preheated oven for approximately 20-22 minutes or until the cheese balls are golden brown and cooked through. Allow the sausage cheese balls to cool slightly on the baking sheet before transferring them to a serving platter. How to Store Spicy Sourdough Sausage Balls Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. How to Freeze Spicy Sourdough Sausage Balls Baked and cooled sausage balls can be stored in a freezer-safe airtight container or freezer-safe bag for up to 3 months. To reheat from frozen, place 3 or 4 sausage balls on a microwave-safe plate and heat for approximately 1 ½ to 2 minutes or until heated through. Alternatively, reheat in a preheated 375°F oven for approximately 15-20 minutes or until heated through. Want to help a small family business in a big way? Share this recipe with someone 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! Advertisement

This post may contain affiliate links. Read our disclosure policy . These deliciously hearty muffins are incredibly moist and full of our favorite fall flavors! Summer is over friends, and I have to say, I'm not at all sad about it! In southern Alabama, summer weather is miserably hot and humid. You’ll often hear people complaining not about the heat, but rather about the humidity that seems to knock the wind out of you 24/7. Sure, we have access to pools, creeks, rivers, and beaches, but I am a fair-skinned gal with a history of skin cancer, so I tend to stay indoors throughout the summer months. No tears here friends, while I’m spending much of my time in the A/C, I’m in my happy place, my kitchen. I love to create new recipes, and this one is a new family favorite! Jump to Recipe What You’ll Need to Make Oatmeal Apple Pie Muffins Oats You want the real stuff here, nothing that's instant or “quick cooking”. Just good, whole rolled oats full of protein and soluble fiber. The fiber in oats, known as beta-glucan, has been found to lower blood glucose and cholesterol, which can reduce the risk of diabetes and heart disease. Soluble fiber can also promote healthy gut bacteria. (1) If you're allergic or have a gluten sensitivity, be sure to check the packaging for the “Certified Gluten-Free” label since some brands may have a risk of cross-contamination. The CGF label should ensure that the oats were packaged in a gluten-free environment. Buttermilk The acidity in buttermilk adds a nice tangy flavor that helps balance out the sweetness in baked goods. Buttermilk also helps to give a more bread-like texture, which gives the perfect structure for muffins. Flour I use an organic, standard all-purpose flour for this recipe. Salt Salt helps to preserve the flavor and prevent staleness. Apple Pie Spice You can find apple pie spice in most stores and online. Or you can make your own! 3 Tablespoons ground cinnamon 1 teaspoon ground ginger 1 teaspoon allspice ½ teaspoon nutmeg In a small bowl, mix all ingredients together until well combined. Store in an airtight container or a clean spice jar. Eggs Fresh eggs help not only add flavor and moisture but also help create structure and stability within the batter. Sugar Sugar helps to keep baked goods soft and moist. Apple Cinnamon Extract I absolutely love my homemade baking extracts and will likely never return to the store-bought versions again! Homemade extracts offer a cleaner flavor, meaning they don’t taste artificial like the common store brands. They are also really affordable to make and easy to customize. You can check out my favorite homemade extracts here . If you don’t have apple cinnamon extract, vanilla will get the job done just fine. Apple Pie Filling I follow a tested recipe from my Ball Complete Book of Home Preserving for my homemade apple pie filling. If you’re not a home canner, you can find canned pie filling in most grocery stores. Where to Find Quality Baking Ingredients If you’re looking for a convenient way to find organic, non-GMO ingredients, check out Country Life Natural Foods . Their high-quality products are purchased from farmers and their mission is to offer simple and affordable options that take the guesswork out of eating healthily. I love that they sell in bulk, as well as smaller quantities directly to my door because this Momma is busy! You can try out Country Life Natural Foods and save even more by using my discount code: AZALEAHOMESTEAD If you love muffins for breakfast, be sure to also check out these delicious recipes: Raspberry Lemon Muffins Cherry Vanilla Muffins Banana Walnut Muffins Double Chocolate Orange Zucchini Muffins Helpful Tips for Making Oatmeal Apple Pie Muffins Don’t skip soaking the oats! This simple step helps our body to absorb the nutrients and digest the oats. This is because the starches in the oats are broken down which helps to reduce the natural phytic acid found in the outer layer of grains or bran. Don’t overmix the batter. I like to use a standard spatula or a Danish whisk to mix everything together. If the apples in the apple pie filling are slices, I recommend chopping them up a bit before folding them into your muffin batter. This will ensure those delicious apple pieces are in every bite. Ingredients 2 cups old-fashioned rolled oats 2 cups buttermilk 2 ½ cups flour 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt 1 ¼ cups sugar 1 Tablespoon Apple Pie Spice 1 stick unsalted butter, melted 2 large eggs 2 teaspoons Apple Cinnamon Extract 2 cups Apple Pie filling Streusel Topping 1 cup flour ½ cup brown sugar, tightly packed 1 teaspoon apple pie spice 1 stick butter, melted Directions Preheat oven to 375 degrees Fahrenheit. Lightly grease a 24-cup muffin pan. In a large bowl, combine oats and buttermilk. Allow oats to rest for 45 minutes. Add 1 1/4 cups sugar, 1 Tablespoon apple pie spice, 2 large eggs, 1 stick melted butter, and 2 teaspoons apple cinnamon extract to oats and buttermilk mixture. Mix well to combine . In a separate bowl, combine 2 1/2 cups flour, 2 teaspoons baking powder, and 1 teaspoon each of baking soda and salt. Slowly mix the dry ingredients in with the wet ingredients. Gently fold in apple pie filling. In a small bowl, add flour, brown sugar, apple pie spice, and melted butter. Using a fork, mix the ingredients until thoroughly combined and result in a crumbly texture. Spoon muffin batter ¾ of the way full into prepared muffin tin. Top each muffin with streusel topping. Bake for approximately 20-22 minutes or until inserted toothpick comes out clean. Allow the muffins to cool for 5-7 minutes before transferring them to a wire cooling rack. Allow muffins to cool completely before storing in an airtight container. Muffins may be stored in an airtight container at room temperature for three days. How to Freeze Oatmeal Apple Pie Muffins Place muffins on a cookie sheet and place them uncovered in the freezer for approximately 1 hour. Remove from the freezer and place the frozen muffins in a freezer-safe storage bag for up to 3 months. To thaw, simply remove the desired amount of muffins from the freezer-safe storage bag and place on a plate. Allow to thaw at room temperature for about 20 minutes or reheat from frozen in the microwave for approximately 2 minutes. If you tried this Oatmeal Apple Pie Muffin recipe, we would love to hear how they turned out. Be sure to let us know in the comments below, tag us on Instagram @TheAzaleaHomestead, or share with us on Facebook! 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!

Creamy peanut butter covered in semi-sweet chocolate and topped with a touch of sea salt creates a sweet treat that is as budget-friendly as it is decadent! Jump to Recipe I have a deep affection for CHOCOLATE , and when it’s paired with peanut butter, it’s an absolute dream come true! This is precisely why I always have a stash of homemade peanut butter cups tucked away in my freezer. They’re simple to make, require just a few basic ingredients, and my DIY version is easier on the pocketbook. The greatest advantage, however, is that I can choose exactly what goes into them. By using my favorite, high-quality, organic ingredients , I can indulge in this delightful treat while feeling a bit better about my sweet tooth! Why You’ll Love This Homemade Peanut Butter Cup Recipe Minimal Ingredients . A few pantry staples are all you need to have an amazing dessert in no time! Quality Control . Unlike the store-bought version, you control the quality of ingredients. Ease . This sweet treat comes together with about 10 minutes of hands-on work and is super simple to put together. What You’ll Need To Make Homemade Peanut Butter Cups Peanut Butter - Creamy peanut butter is used here, but feel free to use crunchy Butter - Adds a richness that also helps create a smooth filling texture. Chocolate - Semi-sweet gives a great balance to the peanut butter. Powdered Sugar - To firm up and sweeten our peanut butter filling. Vanilla Extract - A little note of vanilla pairs perfectly with the chocolate. Sea Salt - To add the perfect balance of sweet and salty. Advertisement Helpful Tips Use Quality Chocolate . The better the chocolate, the richer your fudge will taste. Don’t Overheat . Keep the heat low to prevent the chocolate from burning or seizing. Use a Double Boiler to Melt the Chocolate . Why Use a Double Boiler to Melt Chocolate A double boiler is a great tool for melting chocolate because it uses steam for indirect heat instead of direct heat from a stove or microwave. This gentle heating method allows the chocolate to melt slowly, minimizing the chances of overheating or turning out wonky. How To Make A Double Boiler To make a double boiler, you’ll need a saucepan and a shallow, heat-resistant mixing bowl. The bowl should sit snugly on top of the saucepan, with its outer edge resting against the upper rim to form a seal that retains steam. Ensure there are a few inches of space between the bottom of the saucepan and the bowl, allowing you to add water to the saucepan without it coming into contact with the bowl. Where To Find High-Quality Baking Supplies? I’m so glad you asked! Check out my friends over at Country Life Natural Foods . Their high-quality products are purchased from farmers, and their mission is to offer simple and affordable options that take the guesswork out of eating healthily. I love that they sell in bulk as well as smaller quantities directly to my door because this Momma is busy! Try out Country Life Natural Foods for yourself and have high-quality and organic goods sent directly to your door. Let them know I sent you by using my affiliate code: AZALEAHOMESTEAD Yield: Approximately 24 Peanut Butter Cups Ingredients 1 cup creamy peanut butter 1 stick unsalted butter, softened 3 cups powdered sugar 1 teaspoon vanilla extract 3 cups semi-sweet chocolate chips 2-3 Tablespoons Sea Salt, for garnish Directions Prepare a 24-cup muffin pan with silicone or paper liners. In a large mixing bowl, use an electric mixer on low-medium speed to cream together 1 cup creamy peanut butter, 1 stick softened butter, and 3 cups of powdered sugar. Add in vanilla extract and stir well to combine. Using a double boiler, melt 3 cups of semi-sweet chocolate chips. Add about 1 teaspoon of melted chocolate to the bottom of each lined muffin cup. Using a 1-inch ice cream scoop, add 1 heaping scoop of the peanut butter mixture to each muffin cup. Cover each peanut butter scoop with approximately 1 Tablespoon of melted chocolate. Once all of the muffin cups are filled, gently tap the muffin pan on the counter. Use any remaining melted chocolate to fill in any gaps. Top each with a pinch or two of sea salt. Place the pan into the refrigerator to chill for at least 2 hours or in the freezer for 1 hour. Want More Delicious Dessert Recipes? Check out these fan favorites! Rocky Road Brownies Classic Carrot Cake with Cream Cheese Frosting Sourdough Key Lime White Chocolate Chip Cookies Raspberry Lime Cheesecake How To Store Homemade Peanut Butter Cups Remove the chilled peanut butter cups from the muffin pan and store in an airtight container in the refrigerator or the freezer for up to 1 month. If you enjoyed this Homemade Peanut Butter Cups recipe, let us know in the comments below, and don’t forget to click that heart icon at the bottom of your screen! 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

Sometimes I need a meal that I can just throw everything together, bake it, and be done. That doesn’t mean I don’t want it to be absolutely delicious! But, as the weather gets warmer, I enjoy being out in the garden more in the evenings. The prep for this meal takes about 10 minutes, which allows me plenty of time in the garden while it bakes. The sauce is rich and creamy and is fantastic! Pair this with my Simple Skillet Green Beans and my Honey Butter Yeast Rolls , and you'll have an impressive dinner that will look and taste like you spent the whole day in the kitchen. Serves: 6-8 Ingredients 3 chicken breasts, ¼” thickness, cut into 1” pieces 2 cups seasoned long-grain and wild rice blend ( like this ) 1 quart homemade chicken stock 10 ounces cream of chicken soup 10 ounces cream of mushroom soup 1 cup sour cream 1 stick butter, melted and cooled 6 cloves garlic, finely minced 6 ounces French fried onions 8 ounces Swiss Cheese, freshly grated 2 teaspoons ground black pepper 1 teaspoon dried thyme Directions Preheat oven to 375 degrees. In a large bowl, combine cream soups, sour cream, melted butter, and seasonings. Carefully fold in half of the Swiss cheese and half of the French-fried onions. Lightly spray a 9x13 baking dish with non-stick spray. Add rice blend, then place chicken on top. Spoon cream soup mixture over chicken and rice. Add chicken stock, allowing about ½’ heading to allow room for the rice to expand and avoid spillage. Bake for 1 1/2 hours or until rice is cooked completely. Remove from oven. Add remaining cheese and French-fried onions. Bake for an additional 15-20 minutes or until chicken is completely cooked through and reaches an internal temperature of at least 165 degrees. Wait at least 10 minutes before serving. 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!

This summertime favorite offers tangy key lime juice, sweetened condensed milk, and a buttery graham cracker crust and topped with a delicious homemade whipped cream. Jump to Recipe When it comes to chilled desserts, few can rival the refreshing zing of a perfectly crafted Key Lime Pie. With its vibrant citrus flavor and creamy texture, this delightful treat has captured the hearts of many, including our family. In fact, our oldest daughter has made it a birthday tradition to indulge in this luscious dessert year after year. Even though we live on the southern Gulf Coast, it is nearly impossible to find actual key limes. Oftentimes the only type readily available are Persian limes. These are the limes found most often in grocery stores. No worries, these limes will still get the job done! What Does Key Lime Pie Taste Like? Every slice of Key Lime Pie boasts a velvety smooth texture that melts in your mouth. The combination of egg yolks, sweetened condensed milk, and fresh lime juice creates a custard-like filling that pairs beautifully with a crumbly graham cracker crust. Why You’ll Love This Key Lime Pie Recipe Easy to Prepare . This dessert is easy to prepare and can be made up to 2 days in advance. Hold off on the whipped topping until ready to serve so that it stays nice and fluffy. Affordable . With just a few simple budget-friendly ingredients, this is a delicious dessert for any budget. Flavorful . Key Lime Pie has a bright and tangy flavor and is the perfect addition to any warm-weather backyard BBQ! Helpful Tips Real Key Lime Juice . You can certainly use the fresh limes as recommended, or a store-bought 100% key lime juice. I highly recommend NellieandJoes . It can be found in most grocery stores and online. Lime Extract . Don’t have homemade lime extract? No problem, vanilla extract will work just fine. Proper Setting . You want to bake your pie until the filling is a bit jiggly only in the center. It will continue to set as it rests on the counter. Advertisement Looking for More Delicious Desserts? Try these Sourdough Key Lime White Chocolate Chip Cookies Lemon Pound Cake Raspberry Lime Cheesecake Ingredients 1 1/2 cups graham cracker crumbs ¼ cup granulated sugar ½ cup unsalted butter, melted 1 can (14 oz) sweetened condensed milk ½ cup key lime juice 1 Tablespoon lime zest 4 large egg yolks 1 cup heavy whipping cream 2 Tablespoons powdered sugar ½ teaspoon Lime Extract 1/8 teaspoon salt Directions Preheat your oven to 350°F. In a medium bowl, combine the 1½ cups graham cracker crumbs and ¼ cup granulated sugar. Gradually stir in the ½ cup melted butter until the mixture resembles wet sand. Press the mixture evenly into the bottom and up the sides of a 9-inch pie plate, ensuring the crust is firmly packed. Place the crust in the preheated oven and bake for approximately 8-10 minutes or until lightly golden. Remove from oven and allow to cool on a wire rack. In a large bowl, whisk together the 14 ounces of sweetened condensed milk, ½ cup key lime juice, 1 Tablespoon lime zest, and 4 large egg yolks until smooth and fully combined. Pour the filling into the cooled graham cracker crust, spreading evenly. Return the pie to the oven and bake for approximately 15-18 minutes, just until the filling is set but still slightly wobbly in the center. Allow the pie to cool at room temperature for about an hour, then refrigerate for at least 3 hours or until fully set. In a cold mixing bowl, beat the 1 cup heavy cream, 2 Tablespoons powdered sugar, and ½ teaspoon of lime (or vanilla) extract on medium-high speed until soft peaks form. Spread or pipe the whipped cream over the chilled pie before serving. How to Store Key Lime Pie Loosely cover the pie with plastic wrap and store in the refrigerator for up to 3 days. How to Freeze Key Lime Pie Place prepared and cooled key lime pie into the freezer until frozen through completely. Wrap the frozen pie tightly with plastic wrap and/or aluminum foil. Enjoy within 1 month. Did you make this Key Lime Pie recipe? Let us know in the comments how it turned out! 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 post may contain affiliate links. Read our disclosure policy . Mouthwatering, crispy shredded pork, cooked low and slow in a delicious chili lime sauce! Jump to Recipe I like to think of myself as a strong, resourceful woman who can prepare a whole meal from scratch, the old-fashioned way. I am and I have. I was born in the late 1900s after all! While I do love and respect the old-fashioned ways of preparing meals, I equally love and respect the value of modern kitchen appliances. Trying to balance working outside of the home in my 9 to 5 with feeding my family every day can become tiring and overwhelming if I’m being completely honest. When I start to hear that little nagging voice telling me to just order take-out or serve the family bowls of cold cereal, I know it’s time to work smarter and not harder. That’s when I put out my West Bend slow cooker and let it do the hard work for me. It seems like there’s a new must-have something or another that pops up in my social media feed every day. It can be easy to forget the tried-and-true gadgets and appliances that sit in our cabinets. Whether you’re cooking for a large family or for just one or two, slow cookers come in a variety of sizes and price points making them perfect for any household. They also use less energy than conventional ovens and are my not-so-secret weapon to keeping my kitchen from feeling like the surface of the sun during the summer. Not to mention, the slow cooker gets the job done when it comes to tenderizing meat and distributing flavor. Whether self-imposed or from outside forces, take the pressure off of yourself to make everything completely from scratch the old-fashioned way! It’s ok to utilize convenience items to help us complete a task. There’s no shame in doing things “the easy way”. We can protect our mental health, rest our bodies, and feed our families healthy meals all at the same time. Take care of yourself, friend. What Exactly Are Pork Carnitas Anyway? Carnitas, literally meaning "little meats" in Spanish, is a Mexican dish made by braising or simmering pork until it becomes very tender. It can be a dish by itself or used as a filling in tacos, tamales, burritos, etc. Pork carnitas is very much like the American version of pulled pork. The main differences are the spices that are used, and after the pork is slowly cooked, it's placed under the broiler for a few minutes, so the meat gets browned and slightly crispy. For more Mexican-inspired favorites, check out our Baked Chicken Taquitos or One Pot Tex-Mex Rice Casserole ! For this Slow Cooker Chili Lime Pork Carnitas recipe, you will need: Pork Shoulder/Pork Butt To ensure you’re starting off on the right foot, you want to ensure you are using the correct cut of meat. Pork Butt/Boston Butt which offer a lot of fat marbling throughout, or Pork Shoulder are what you want to use for this recipe. If you use pork loin, you’ll find that the meat is very dry and will not shred. I prefer to use a boneless pork shoulder just for the sake of simplicity and ease, however, bone-in will work just fine. You’ll want to have some fat on the pork, but should cut off any excess. Chicken Stock A little liquid goes a long way when it comes to slow cooker cooking. Homemade chicken stock is easy to make and can be used to amp up things like rice and pasta. Chicken stock will help the pork to retain moisture and keep it from drying out during the cooking process. Brown Sugar Balancing flavors is essential. A little sweetness will help to balance the spicy and savory flavors in the sauce. Spices When it comes to adding flavor, spices are key. Aromatic powerhouses like cumin and oregano are sure to add a mouthwatering goodness to every bite! Garlic and Onions We love garlic and onions in just about everything because they add so much flavor. Limes Limes are very acidic and can help break down the protein fibers, making the pork more tender. Limes also add a refreshing citrus tang that pairs perfectly with the richness of pork. Helpful Tips Leftovers can be stored in an airtight container in the fridge for up to 4 days, or in the freezer for up to 3 months. I recommend reheating thawed leftovers either in a 450-degree oven for about 15-20 minutes or in a piping hot cast iron skillet. Do not try to cook your pork from frozen! It will result in an overly cooked outside and likely a frozen middle on the inside. Ready to Get Started? Ingredients 3-4 pounds boneless pork shoulder/pork butt ¼ cup dark brown sugar, packed ½ cup chicken stock 1 yellow onion, sliced 6 cloves garlic, minced 3 Tablespoons tomato paste 2 teaspoons cumin powder 2 teaspoons salt 2 teaspoons chili powder 1 teaspoon oregano 1 teaspoon ground black pepper 1 teaspoon smoked paprika ½ cup lime juice, freshly squeezed Lime zest, from 2 limes Directions Add all ingredients to a 6-quart slow cooker and cover. Ensure pork is placed in the slow cooker with the fat side facing up. Cook on LOW for 7-8 hours or HIGH 4-5 hours. Check that the internal temperature of the pork is at least 145 degrees Fahrenheit. Our preference is 170 degrees Fahrenheit. Remove the pork from the slow cooker to a large plate. Using two forks, shred the pork, then add the meat to a large sheet pan. Place the sheet pan under the broiler and cook for 5-7 minutes or until the meat becomes crispy in some places. Do not overcook! Return pork to slow cooker. Serve immediately with your favorite taco fixings! If you don’t have a slow cooker or it’s time to get a new one, check out West Bend ! If you enjoyed this Slow Cooker Chili Lime Pork Carnitas recipe, would you click that heart icon at the bottom right of the page, and share this recipe with those who enjoy delicious, home-cooked 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!

Jump to Recipe Key Ingredients for Sourdough Lemon Blueberry Muffins Sourdough This is a great recipe for using up extra discard and adding tasty sourdough flavor to a classic combo like lemon and blueberries. Active starter will also work for this recipe. Flour For this recipe, I use organic, unbleached all-purpose flour. To ensure accurate flour measurements, use a spoon to add the flour to your measuring cup and level it off with a flat edge, like the back of a butterknife. Baking Powder Helps to give the muffins a high rise. Salt Salt helps to preserve the flavor and prevent staleness. Sugar Sugar helps to keep baked goods soft and moist while adding sweetness. Eggs Fresh eggs help not only add flavor and moisture but also help create structure and stability within the batter. Unsalted Butter We love the richness that real butter adds to baked goods. Using high-quality butter helps the muffins to have a firmer texture. If you are dairy-free, butter can be replaced with a neutral oil like olive oil or avocado oil. Keep in mind that using oil may cause the batter to be thin and runny. Lemon Zest To ensure we’re getting that lemon flavor in every bite, we are adding it wherever we can. Lemon zest contains lemon oil, which is where you’ll find the most flavor. When using the grater, you want to stop when you reach the white pith. This has a very bitter taste, and we definitely don’t want that in our muffins! I typically do two scrubs against the grater then move the fruit slightly to get more zest.   Lemon Extract I absolutely love my homemade lemon extract and will likely never return to the store-bought version again! Homemade extracts offer a cleaner flavor, meaning they don’t taste artificial like the common store brands. They are also really affordable to make and easy to customize. If you don’t have lemon extract on hand, vanilla will do just fine. Advertisement Helpful Tips Coating the blueberries in a couple of tablespoons of flour will help the berries keep from sinking to the bottom of your batter. If you’re using frozen blueberries, this trick will also help the berries from bleeding their color into the batter. What’s the Difference Between a Muffin and a Cupcake? You’ll find that texture is the primary difference between muffins and cupcakes. While cupcakes are typically lighter and fluffier, muffins have a moister and denser consistency. Ingredients 1 cup sourdough (active or discard) 2 cups all-purpose flour 1 cup granulated sugar 1/2 cup unsalted butter, melted 2 large eggs 1/2 cup milk 1 teaspoon lemon extract 2 Tablespoons lemon zest, freshly grated 1 Tablespoon baking powder 1/2 teaspoon salt 1 cup fresh or frozen blueberries Streusel Topping : 1/4 cup all-purpose flour 2 Tablespoons granulated sugar 2 Tablespoons butter, softened Directions Preheat oven to 375°F. Prepare a 24-cup muffin tin with non-stick spray or baking liners. In a large mixing bowl, combine the 1 cup of sourdough discard, ½ cup of unsalted melted butter, and 1 cup of sugar. Mix well. Add the 2 large eggs into the mixture, then pour in the ½ cup of milk and 1 teaspoon of lemon extract. Stir everything together until it’s all smoothly combined. In medium bowl, whisk together the 2 cups of all-purpose flour, 1 Tablespoon of baking powder, and ½ teaspoon of salt. Gradually mix the dry ingredients into the wet mixture, about ¼ cup at a time. Stir gently, until the ingredients are combined. Gently fold in the blueberries. If you’re using frozen blueberries, there is no need to thaw them first. Just be careful not to squish them too much! Make the Streusel Topping In a medium bowl, combine the ¼ cup all-purpose flour, 2 Tablespoons of sugar, and 2 Tablespoons of softened butter in a small bowl. Mix with a fork until it looks crumbly. Set aside. Carefully divide the batter evenly among the muffin cups, filling each about two-thirds full. Top each filled muffin cup with a few pinches of the streusel topping. Bake for approximately 20-25 minutes or until an inserted toothpick comes out clean. Remove from the oven and allow them to cool in the pan for approximately 5-10 minutes. Carefully remove the muffins from the pan and place them on a wire cooling rack to cool completely. How to Store Sourdough Lemon Blueberry Muffins Muffins can be stored in an airtight container at room temperature for up to 3 days. How to Freeze Sourdough Lemon Blueberry Muffins Place prepared muffins on a cookie sheet and place them uncovered in the freezer for approximately 1 hour. Remove from the freezer and place the frozen muffins in a freezer-safe storage bag for up to 3 months. To thaw, simply remove the desired amount of muffins from the freezer-safe storage bag and place on a plate. Allow to thaw at room temperature for about 20 minutes or reheat from frozen in the microwave for approximately 2 minutes. Want to help a small family business in a big way? Share this recipe with someone 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! Advertisement