Deliciously tender pasta covered in an ooey-gooey cheese sauce makes this macaroni and cheese recipe comfort food at its finest! Jump to Recipe When my husband and I were first married almost 20 years ago, I had no idea what I was doing in the kitchen. Aside from a sub-par 7th-grade Home Economics class, I wasn’t taught how to cook. I didn’t have an arsenal of family recipes to start with, or any idea where to begin to create my own. I’d watched a few episodes of Rachel Ray but that’s about it. I didn’t know how to make anything that didn’t come out of a box and even then, it could be hit or miss. So, I went to our local library. I searched through probably a hundred or so cookbooks and wrote down delicious-looking recipes onto index cards. I used those index cards to work on my cooking skills. My poor husband was a wonderful guinea pig and continued cheering me on, even when the meal wasn’t really edible. I’ve made millions of meals over the years and my cooking has gotten much better. I’ve learned from my mistakes and how to be creative in the kitchen. I have created some of our family's favorite dishes. This blog is for our daughters. So that when they venture into adulthood, they’ll have an arsenal of family recipes and a little piece of me to take with them. Why You’ll Love This Easy Homemade Macaroni and Cheese Recipe Comfort Food . This is the ultimate in nostalgic comfort food at its very best. Easy to Prepare . With just a few easy steps, you’ll have this classic on the table in no time! Budget Friendly . A few affordable pantry staples is all you’ll need to create this masterpiece of cheesy goodness. What to Serve with Easy Homemade Macaroni and Cheese Buttermilk Fried Chicken Classic Homemade Meatloaf Homemade BBQ Meatballs Advertisement Helpful Tips DIY . 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. Al Dente . By slightly undercooking the paste, you will ensure that it retains a bit of firmness. This will help the noodles to absorb the flavors of the cheese sauce while still achieving that perfect balance of tenderness once it’s baked. Go Low . When making the cheese sauce, you want to use low heat. This will help the cheese melt smoothly. Want More Cheesy Recipes? Try these: Cheesy Au Gratin Potatoes Creamy Corn Au Gratin Cheesy Beef and Noodles Yield: 8 servings Ingredients 16 ounces elbow macaroni, cooked al dente and drained 4 Tablespoons unsalted butter 2 Tablespoons all-purpose flour ½ cup reserved pasta water 12 ounces evaporated milk 2 cups sharp cheddar cheese, freshly shredded 1 cup parmesan cheese, freshly shredded ¼ teaspoon black pepper ½ teaspoon salt 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon dried parsley Directions Preheat oven to 350 degrees. Prepare pasta according to package directions for al dente. Reserve ½ cup pasta water. Drain pasta. In a 6-quart stockpot, melt 1 stick of unsalted butter and add 2 tablespoons of all-purpose flour. Cook for approximately 2 minutes. Slowly stir in 12 ounces of evaporated milk and ½ cup reserved pasta water stirring constantly and cook over medium-low heat for approximately 5-7 minutes or until the mixture has thickened. Add 1 ½ cups cheddar cheese and ½ cup Parmesan, ¼ teaspoon ground black pepper, ½ teaspoon salt, 1 teaspoon each of garlic powder, onion powder, and dried parsley. Heat pasta through and allow sauce to slightly thicken, approximately for 1-2 minutes. Remove from heat and carefully spoon mixture into a greased 3-quart baking dish. Top with the remaining cheese and bake for approximately 15 minutes or until cheese is melted and edges are golden brown. Stove-top Method Want to skip the baking part at the end of the recipe? Simply cook the pasta until it reaches your preferred tenderness and continue preparing as directed. Add the cheese and stir well to incorporate. How to Store Easy Homemade Macaroni and Cheese Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. How to Freeze Easy Homemade Macaroni and Cheese Prepare as directed but do not bake. Spoon the macaroni and cheese mixture into a freezer-safe dish with a snap-on lid or cover tightly with aluminum foil and/or plastic wrap. Use within 3 months. 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

You might think that an easy recipe like this wouldn’t pack much of a punch, but you’d be pleasantly surprised. The combination of simple spice staples like onion, garlic, salt, and pepper elevates these garden-fresh green beans to a whole new level! Jump to Recipe Do you reach peak “adulting” status when you have a favorite vegetable? I believe I must have because these sauteed green beans are hands down my absolute favorite. Seriously, I cook them probably two or three times a week in the summer and fall. As soon as I’ve picked a good handful or two from the garden, we are having them as a vegetable side with dinner. Simple and delicious! What to Serve With Simple Sauteed Green Beans Honey Mustard Pork Chops and White Cheddar Loaded Mashed Potatoes Simple Skillet Sweet and Sour Chicken Creamy Cajun Shrimp and Sausage Pasta Helpful Tips Choose Fresh Beans : Select bright green beans that are firm and free from blemishes for the best flavor and texture. A Quick Boil . The key to getting the beans tender on the inside and perfectly seared on the outside is to blanch them in boiling salted water so they cook rapidly through to their core before their exteriors have a chance to start softening. Don't Overcook : Aim to keep the beans slightly crisp to retain their vibrant color and nutritional value. Advertisement Want More Delicious Vegetable Side Dish Recipes? Ranch Roasted Broccoli Spicy Italian Roasted Carrots Creamy Corn Au Gratin Ingredients 1-pound fresh green beans, washed and trimmed 1 Tablespoon Garlic and Cayenne Infused Oil ½ teaspoon ground black pepper ½ teaspoon fine sea salt ¼ teaspoon onion powder ¼ teaspoon garlic powder Crushed red pepper to taste, optional Directions Start by washing the green beans thoroughly. Trim the ends if necessary. Fill a large pot with 6 cups of water and 1 teaspoon of salt, and bring to a boil. Add beans and cook until tender-crisp, for approximately 3 minutes. Drain and run under cool running water for approximately 3-4 minutes. Drain and set aside. In a large skillet over medium heat, add 1 Tablespoon of infused oil to coat bottom of pan. Carefully add the well-drained green beans to the hot skillet. Add ½ teaspoon ground black pepper, ½ teaspoon fine sea salt, ¼ teaspoon onion powder, ¼ teaspoon garlic powder, and crushed red pepper flakes to taste preference. Sauté for approximately 10 minutes or until beans begin to blister and lightly char. How to Store Simple Sauteed Green Beans Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. Did you enjoy this Simple Sauteed Green Beans 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

Sweet carrots are seasoned with a blend of spice and Italian seasonings, then roasted until lightly crisp and tender. Jump to Recipe When in need of a quick and easy dinner on a busy weeknight, the last thing I want is to complicate it with an elaborate side dish. That's where roasted vegetables come to the rescue! One of the favorites in our household is Spicy Italian Roasted Carrots. This side dish is perfect whether you're serving a no-fuss family meal or cooking a special dinner for guests. It's guaranteed to be a hit every time! Why You’ll Love This Spicy Italian Roasted Carrots Recipe Budget Friendly . Carrots are probably one of the most affordable vegetables that give you a good amount of bang for your buck. Healthy Side Dish : Carrots are packed with vitamins and fiber. Roasting them with spices provides a nutritious option without compromising taste. Easy to Prepare : This dish requires minimal prep time. Just toss the carrots with olive oil and spices before roasting. What to Serve with Spicy Italian Roasted Carrots This delicious side dish is the perfect compliment to classics like Cheesy Chicken Broccoli Rice Casserole and Classic Homemade Meatloaf Helpful Tips Uniform Size : Cutting the carrots into uniform sizes ensures they cook evenly. Line the baking sheet . Lining the baking sheet with parchment paper will ensure the carrots won’t stick to the pan. Making plating and cleaning up a breeze. Spice Level : Adjust the amount of red pepper flakes to suit your preferred level of spiciness. Italian Seasoning Blend. If you’re using an Italian seasoning blend, you’ll want to use 2 Tablespoons. Advertisement Want More Easy Vegetable Side Dish Recipes? Try these: Sauteed Sugar Snap Peas Buttermilk Fried Okra Creamy Corn Au Gratin For this recipe, I used garden-fresh herbs that I dehydrated with my Excalibur Dehydrator . If you're using fresh herbs, you’ll want to use approximately 3 teaspoons for every teaspoon of dried. Ingredients 2 pounds fresh carrots 2 tablespoons infused oil ¼ cup dark brown sugar 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon dried basil 1 teaspoon dried oregano 1 teaspoon dried rosemary ½ teaspoon smoked paprika ¼ teaspoon ground cayenne pepper 1 teaspoon fine sea salt ½ teaspoon black pepper, freshly cracked Directions Preheat oven to 425 degrees. Prepare carrots by peeling, washing, and cutting them in half lengthwise. Then cut into 3”-4” pieces. In a large bowl, evenly coat 2 pounds of fresh-washed carrots with 2 Tablespoons of infused oil, ¼ cup dark brown sugar, 1 teaspoon each of garlic powder, onion powder, dried basil, dried oregano, dried rosemary, and ½ teaspoon of smoked paprika, ¼ teaspoon ground cayenne pepper, 1 teaspoon fine sea salt, and ½ teaspoon freshly cracked black pepper. Transfer coated carrots to a large baking sheet lined with parchment paper. Arrange carrots in a single layer and bake for approximately 15 minutes. Remove the baking sheet from the oven and toss carrots. Bake for an additional 15-20 minutes. Depending on the thickness of the carrots, you may need to toss them a third time and bake an additional 15 minutes or until the carrots are tender and lightly browned. How to Store Spicy Italian Roasted Carrots Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. If you enjoyed this recipe, we would really appreciate it if you would please leave a comment and click that heart icon at the bottom of the 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

This hearty dish combines thinly sliced potatoes with rich, creamy sauce, and a generous topping of melted cheese, baked to golden perfection. Jump to Recipe This hearty dish is comfort food at its best! Whether it’s for a casual dinner at home, a bountiful holiday feast, or an addition to a potluck table, you can’t go wrong with cheesy potatoes. And making this classic is super simple! What Kind of Potatoes for Cheesy Au Gratin Potatoes? When it comes to making delicious Au Gratin potatoes, selecting the right variety is key to achieving that creamy, melt-in-your-mouth goodness. I highly recommend using Russet or Yukon Gold potatoes. These starchy types are perfect for thickening the sauce while ensuring your final dish is soft and tender. It's best to avoid waxy potatoes as they won't break down as well during cooking. What to Serve With Cheesy Au Gratin Potatoes This hearty side dish pairs perfectly with traditional favorites like Classic Homemade Meatloaf and Lemon Thyme Garlic Roasted Chicken Helpful Tips Using a mandolin can help you achieve consistent slices, ideally between 1/8 and 1/4 of an inch thick. This attention to detail ensures every bite is perfectly cooked and oh-so-satisfying! The heavy cream should coat all the potatoes evenly to ensure they don’t dry out. Don’t presoak the potatoes. Soaking them will cause them to lose some of their starch, which helps to keep this dish creamy. Advertisement Want More Cheesy Recipes? Easy Homemade Macaroni and Cheese Cheesy Beef and Noodles Cheesy Chicken Broccoli Rice Casserole Ingredients 4 large potatoes, peeled and thinly sliced 2 cups shredded cheese, such as cheddar or Gruyère 1 cup heavy cream 1 cup milk 2 Tablespoons butter 2 Tablespoons all-purpose flour 1 clove garlic, minced 1 teaspoon salt 1/2 teaspoon black pepper 1/2 teaspoon nutmeg (optional) 1/4 cup grated Parmesan cheese for topping Fresh parsley, chopped for garnish (optional) Directions Preheat your oven to 375°F. Grease a 9x13-inch baking dish with butter or non-stick cooking spray. In a medium saucepan, melt the 2 tablespoons of butter over medium heat. Add the 1 clove of minced garlic and sauté for about 1 minute, until fragrant. Stir in the 2 tablespoons of flour and cook for another minute until it forms a paste. Gradually whisk in the 1 cup of milk and 1 cup of heavy cream. Keep whisking constantly to avoid lumps. Cook until the mixture thickens, for approximately 5 minutes. Stir in the 1 teaspoon of salt, ½ teaspoon black pepper, and ½ teaspoon nutmeg (if using). Remove the saucepan from heat and add 1 1/2 cups of the shredded cheese. Stir until the cheese is fully melted and the sauce is smooth. Arrange half of the sliced potatoes in the bottom of the prepared baking dish. Pour half of the cheese sauce over the potatoes. Repeat the layers with the remaining potatoes and sauce. Sprinkle the remaining ½ cup of shredded cheese and ¼ cup of Parmesan cheese over the top layer. Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and continue baking for an additional 25-30 minutes, or until the potatoes are tender and the top is golden brown and bubbly. How to Make Cheesy Au Gratin Potatoes Ahead of Time This dish can be made up to 24 hours ahead of time. Simply prepare as directed, wrap tightly with aluminum foil or plastic wrap, and store in the refrigerator. When ready to bake, allow the baking dish to come to room temperature before placing it into a preheated 375°F oven. How to Store Leftover Cheesy Au Gratin Potatoes Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. How to Freeze Cheesy Au Gratin Potatoes Bake as directed and allow to cool completely. Wrap the baking dish tightly with aluminum foil and/or plastic wrap. Potatoes can be frozen for up to 2 months. To reheat, thaw in the refrigerator overnight. Allow baking dish to come to room temperature before baking in a preheated 375°F oven. Bake for approximately 25-30 minutes or until heated through. If you enjoyed this Cheesy Au Gratin recipe let us know by clicking 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

Beaming with the brightness of fresh lemons, creamy butter, and the perfect amount of sweetness, this Lemon Pound Cake is sure to brighten anyone’s day! Jump to Recipe Y’all, get ready to awaken your taste buds with a slice of this vibrant lemon pound cake! This sunny slice of heaven combines the rich, buttery goodness of pound cake with the invigorating brightness of lemon. Whether you're celebrating a special occasion or simply want to treat yourself, this cake is bound to wow your family and friends with its deliciously dense texture and gloriously cheerful flavor. This winter I made a batch of my Honey Lemon Cake Doughnuts and enjoyed the last one while cozied up on the couch with the dogs, a warm cup of tea, and a new book . Somewhere around chapter 11, I had a completely random thought/memory and probably a little louder than necessary told the sleeping dogs, “I should make my Lemon Pound Cake”. Surprisingly, not a single one of the three moved at all in the excitement I was feeling. Nonetheless, I took a short break from my reading to make one of our family favorites. Here’s why this recipe will become one of your favorites too: Why You’ll Love This Lemon Pound Cake Moist and Tender : The secret to a perfect lemon pound cake lies in its moist texture. Each slice is soft, tender, and melts in your mouth. Bright and Zesty Flavor : The combination of fresh lemon juice and zest infuses a refreshing brightness that pairs beautifully with the rich buttery flavor. Versatile : Whether it's a birthday, a family gathering, or a simple afternoon tea, this cake is perfect for any occasion. It’s delicious on its own or served with a dollop of whipped cream. Meal Prep : This recipe freezes absolutely beautifully. So go ahead and double the recipe! Helpful Tips Use room temperature ingredients to avoid clumping. Grease your pans REALLY well so that the cake releases easily. Vanilla extract can be used if you don’t have lemon on hand. One cup of sour cream or Greek yogurt can be used if you don’t have buttermilk. Advertisement Ingredients 1 cup unsalted butter, softened 2 cups granulated sugar 4 large eggs 1 tablespoon lemon zest (approximately 1-2 lemons) 3 tablespoons fresh lemon juice 1 teaspoon lemon extract 3 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup buttermilk ½ cup powdered sugar Directions Preheat your oven to 325°F. Grease and flour a 10-inch bundt pan or two loaf pans. In a large mixing bowl, cream together 1 cup of butter and 2 cups granulated sugar together until light and fluffy. Add the 4 large eggs one at a time, beating well after each addition. Mix in the 1 tablespoon lemon zest, 3 tablespoons lemon juice, and 1 teaspoon lemon extract until combined. In a separate bowl, whisk together the 3 cups all-purpose flour, ½ teaspoon of each baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the 1 cup of buttermilk. Begin and end with the flour mixture, mixing until just combined. Pour the batter into the prepared pan(s) and smooth the top with a spatula. Bake in the preheated oven for approximately 60-70 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for about 10 minutes, then carefully invert onto a wire rack to cool completely. Using a sifter, lightly dust the top of the cooled cake with the ½ cup powdered sugar or with lemon glaze. Optional Lemon Glaze 1 cup powdered sugar 2-3 tablespoons fresh lemon juice 1 teaspoon lemon zest In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth. Once the cake is completely cool, drizzle the lemon glaze over the top, allowing it to run down the sides. Advertisement Enjoy the taste of lemon? Give these vibrant recipes a try! Raspberry Lemon Muffins Lemon Sugar Cookies Creamy Lemon Chicken and Orzo 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 southern favorite starts with a tangy buttermilk soak, next a double dip into a cornmeal and flour mix with a kick then deep fried a glorious golden brown. Jump to Recipe Are you craving a delicious and satisfying snack that embodies the essence of Southern comfort food? Look no further than this homemade Buttermilk Fried Okra recipe! This mouthwatering family favorite is not just a side dish, it’s an experience that will transport your taste buds to a warm and welcoming kitchen where every bite is pure joy! Why You’ll Love Buttermilk Fried Okra Southern Classic . This is a year-round favorite in our house because of its crunchy texture and freshness of homegrown okra. Easy to Prepare . Okra is probably one of the easiest vegetables to work with. Simply give them a good wash, cut off the top, and cut into ½-inch pieces. These beauties fry up in about 3-5 minutes. Affordable . Whether you’re growing your own or purchasing at your local grocery store, okra is an affordable veggie that works well with any budget. What To Serve With Buttermilk Fried Okra This southern favorite pairs perfectly with other family favorites like Baked BBQ Bacon Chicken and Easy Homemade Macaroni and Cheese . Or serve it as a tasty appetizer with Homemade Buttermilk Ranch Dressing ! Advertisement Helpful Tips I typically use fresh or freeze-dried okra for this recipe. If using freeze-dried, the okra will reconstitute while it soaks in the buttermilk. It may take an extra minute or two for all of the pieces to be fully revived. For extra crispiness, double dredge the okra by dipping the flour-coated okra back into the buttermilk and then into the flour mixture again before frying. To check if the oil is ready for frying, drop a small piece of flour into the oil. If it sizzles and rises to the surface, the oil is ready. Want to Learn More About Freeze Drying? Check out my honest review of the Harvest Right Freeze Dryer ! Want More Delicious Veggie Recipes? Italian Roasted Red Peppers Cajun Mashed Potato Bites with Creamy Cajun Dip Creamy Corn Au Gratin Ingredients 1-pound fresh okra, washed and sliced into 1-inch-sized pieces 1 cup buttermilk ½ cup flour ¾ cup cornmeal 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon salt ½ teaspoon chili powder ½ teaspoon black pepper vegetable oil for frying Directions Rinse the okra under cold water and pat dry with paper towels. Slice the okra into 1/2-inch pieces and set aside. Place the sliced okra in a large bowl and pour the 1 cup buttermilk over it. Stir well to ensure all pieces are well-coated. Allow the okra to soak in buttermilk for about 15-20 minutes. This will help the coating adhere better. In a separate shallow dish, combine ½ cup flour, ¾ cup cornmeal, 1 teaspoon each of onion powder, garlic powder, and salt. To this mixture add ½ teaspoon each of black pepper and chili powder. Mix well to ensure even distribution of spices. Using a slotted spoon, remove the okra from the buttermilk, allowing any excess to drip off. Toss the okra in the flour mixture until they are fully coated. Shake off any excess coating. Place the covered okra back into the buttermilk for just a few seconds to quickly recoat. Then place the okra back into the flour and cornmeal mixture. You can omit this step if you don't want a thicker coating on the okra. In a large skillet or deep fryer, pour enough vegetable oil to cover the okra pieces and heat over medium-high heat. The oil should be around 350°F. Working in small batches, carefully add the coated okra to the skillet, ensuring not to overcrowd the skillet. Fry for approximately 3-5 minutes or until golden brown and crispy. Use a slotted spoon to remove the fried okra and transfer it to a paper towel-lined plate to drain off any excess oil. Advertisement How to Store Buttermilk Fried Okra Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. How to Reheat Buttermilk Fried Okra For the best quality, I recommend reheating leftovers on the stovetop for just a few minutes on each side until the pods are warmed through. If you enjoyed this Buttermilk Fried Okra recipe, click that heart icon at the bottom of your screen! Advertisement

These crisp and sweet peas are not only delicious but are incredibly easy to prepare, making them the perfect complement to a variety of entrees. Jump to Recipe Sugar snap peas are one of my favorite vegetables to harvest from the garden. They're easy for a semi-novice gardener like me to grow and are incredibly versatile. We enjoy them raw as a crunchy snack or tossed into stir-fry and salads. But our favorite way to eat them is sauteed with garlic and cayenne-infused oil, minced garlic, onions, and a touch of salt and pepper. It is arguably the best vegetable side dish. Why You’ll Love Sauteed Sugar Snap Peas Pop of color and nutrients . They’re not just tasty, they’re also loaded with nutrients like vitamins A, C, and K! Versatile . Serve them as a simple side dish or as a stir-in to stir-fry like my Ground Beef and Ramen Korean Bowl . Easy to Prepare . The peas are beautifully sauteed and ready to eat in just a matter of a few minutes. How to Prep Sauteed Sugar Snap Peas First, you’ll want to find the tiny string at both ends of the peas. Start by snapping off one end then gently pull the string down the side of the pea pod. Sometimes, there may be a string on both sides of the pod. You’ll want to remove the string from both sides. What to Serve with Sauteed Sugar Snap Peas This dish pairs perfectly with fun classics like Homemade BBQ Meatballs and Easy Homemade Macaroni and Cheese or as an easy add-in to Santa Fe Fe-style couscous . Helpful Tips If you’re unable to use stringless sugar snap peas, be sure to trim the ends and remove the fibrous string in the pod. This recipe comes together super-fast, so I recommend having everything prepped and ready to go before you start cooking. Don’t overcook the pods. Overcooking can result in a mushy texture and dull coloring. Whether you’re harvesting straight from the garden or picking up a sack full at the grocery store, only use the freshest snap peas for the best texture and flavor. Want More Vegetable Recipes? Spicy Italian Roasted Carrots Buttermilk Fried Okra Roasted Ranch Broccoli Ingredients ½ pound *stringless sugar snap peas, trimmed ½ white onion, chopped 2 cloves garlic, minced 2 Tablespoons Infused oil ½ teaspoon ground black pepper 1 teaspoon sea salt Directions In a large skillet, heat the 2 tablespoons of Garlic and Cayanne-infused oil over medium-high heat until hot but not smoking. Add the 2 cloves of minced garlic to the skillet and sauté for about 30 seconds until fragrant. Add the ½ pound of cleaned and trimmed sugar snap peas to the skillet. Stir them frequently, allowing them to cook evenly. This should take about 3-5 minutes, or until the peas are vibrant green and tender-crisp. You want visible blistering but not burnt. Season with salt and pepper to taste. How to Store Sauteed Sugar Snap Peas Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. How to Reheat Sauteed Sugar Snap Peas For the best quality, I recommend reheating leftovers on the stovetop for just a few minutes on each side until the pods are warmed 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!

No matter which BIG GAME you’re gearing up for, the food you serve is key to the overall experience. This assortment of game day recipes offers a variety of tasty choices to satisfy any group of guests! Get ready to kick off the ultimate game day party with our curated collection of 10 winning recipes that will make you look like the MVP of party food! Whether you're a die-hard sports fan or just in it for the snacks, these mouthwatering dishes are sure to impress even the toughest crowd. From traditional game day favorites like buffalo chicken dip to creative spins on party classics like Cajun Turkey Sliders, there's something for everyone in this lineup. So, suit up, grab a plate, and get ready to score big with these delicious game day favorites that will take your party to championship status! Why You’ll Love These Game Day Appetizers Easy to Prepare - Even if you’re a novice in the kitchen, these recipes are super easy to prepare. And because they’re homemade you can lose the guilt of having seconds! Budget Friendly - Affordable ingredients are the name of the game, many of which you probably already have on hand! Make Ahead - Nine of these recipes can be made up to 2 days in advance. I recommend making the Nacho Cheese Sauce on the day of the party and keeping it warm in a slow cooker. Advertisement Baked Ham and Cheese Bites These savory bites combine the classic flavors of delicious, cooked ham and lots of gooey cheese in a convenient, bite-sized form. The perfect addition to your game day spread! Baked Chicken Taquitos Seasoned chicken, a creamy mix of sharp cheddar cheese and sour cream, and zesty Salsa Verde packed into a corn or flour tortilla and baked until crispy. This recipe makes forty taquitos so they’re the perfect addition to any potluck table or as an appetizer on game day. Cajun Turkey Sliders Layers of turkey, sharp cheddar cheese, and a buttery Cajun sauce tucked inside a delicious honey-butter yeast roll. These little sandwiches pack a powerful punch that will have your guests requesting the recipe before they leave! Pepperoni Pizza Pinwheels Homemade pizza dough and homemade pizza sauce are the delicious base for these family-favorite pizza pinwheels! Layers of pepperoni, mozzarella, and parmesan are wrapped into a delicious pinwheel shape to create an easy and delicious appetizer, snack, or quick dinner that’s fun to eat! Homemade Nacho Cheese Sauce This homemade nacho cheese sauce is creamy, cheesy, and has just the right kick of spice. Use it as a dip for tortilla chips, fresh veggies, or as a delicious topping on Baked Chicken Taquitos! Classic Buffalo Chicken Dip A classic staple on any potluck table on game day, this appetizer is sure to please all of your guests. Buffalo Chicken Dip is a surefire hit at any game day event, combining creamy, spicy, and cheesy flavors that everyone will love. Teriyaki Meatballs These easy sweet-savory teriyaki meatballs combine the rich flavors of soy sauce, ginger, and garlic with the sweetness of honey. Perfect for appetizers, a main course, or a tasty addition to your party menu, these meatballs are sure to please any crowd! Baked Three Pepper Chicken This chicken dish is unlike any other! It has tangy banana peppers, savory black peppercorns, and spicy pepper jack cheese. I simply double the recipe and cut the chicken into 1-inch bite-sized pieces. This one is definitely a winner! Ham and Swiss Pinwheels Filled with sweet honey ham, creamy Swiss cheese, and a sauce that sings, these mouthwatering bites will have you coming back for more! Cajun Mashed Potato Bites with Creamy Cajun Dip Cajun Mashed Potato Bites are a Southern twist on a classic comfort food, combining the creamy texture of mashed potatoes with the bold flavors of Cajun spices. They’re crispy on the outside and oh-so-creamy and cheesy on the inside. You’ll definitely want to make a double batch! Advertisement Want to Add Some Sweet Treats to Your Game Day Spread? Lemon Sugar Cookies Mint Chocolate Fudge Rocky Road Brownies Sourdough Peanut Butter Cookies Want to help a small family business in a big way? Share our recipes 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 cheesy, baked appetizer will be a fan favorite at your next potluck, game day, or holiday celebration. The best part, they come together quickly and effortlessly! Yield : Approximately 36 bites Finding a delicious appetizer that will please a crowd can be a daunting task, especially during the holiday season. These budget-friendly ham and cheese bites take just a few minutes to make and can be prepped ahead of time, making them a stress-free option that won’t break the bank. Add these to your holiday table, gift some to a neighbor, or enjoy them while cheering on your favorite team on game day! Jump to recipe To make this recipe you will need: Diced Cooked Ham This is a great recipe to use leftover ham. You can also use a store-bought ham steak or prepackaged diced ham. Flour You can absolutely use gluten-free flour for this recipe; however, I used standard, all-purpose. 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 Soda, Baking Powder, & Sugar Spices Garlic Power, Onion Powder, Ground Black Pepper, and Chives If you like heat, add in some crushed red pepper flakes to your desired taste preference. Butter We love the richness real butter adds to baked goods, but you can certainly replace the butter with a neutral oil like olive oil or avocado oil. For this recipe, you’ll need about ¾ cup plus 2 Tablespoons of oil. Buttermilk Do not skimp out on this ingredient! Buttermilk has been found to activate baking soda which produces the gas to make dough or batter rise. If you use regular milk or even the DIY trick of adding vinegar or lemon juice to regular milk, your final product will likely be flat discs rather than the ideal ball shape. The tangy flavor of buttermilk also gives a great background flavor to all of those wonderful spices! Cheese This recipe calls for sharp cheddar and pepper jack. You can certainly use all cheddar or all pepperjack. Swiss would also be a great option here. Let’s get started! Prepare a baking sheet with parchment paper. Mix your dry ingredients in a large bowl. Add buttermilk and melted butter to the dry ingredients. Mix well to combine. Gently add ham and cheese into the dough mixture but do not overmix. Begin forming dough into 1-inch balls and placing them on prepared baking sheet. Once you have shaped your dough balls and have them on your baking sheet, place them in the refrigerator for at least one hour. Chilling the dough first will help the balls keep their shape. Bake at 375 degrees Fahrenheit for approximately 22-25 minutes or until lightly golden brown. Ingredients 2 ¼ cup all-purpose flour ½ teaspoon baking soda 1 Tablespoon baking powder ½ teaspoon salt 1 teaspoon sugar 1 teaspoon garlic powder ½ teaspoon onion powder ¼ teaspoon ground black pepper 2 Tablespoons chopped chives 4 Tablespoon + 1 Tablespoon butter, melted 1 ½ cups buttermilk 2 cups cooked ham, diced 1 cup sharp cheddar cheese, shredded 1 cup pepper jack cheese, shredded Directions Preheat oven to 375 degrees. In a large bowl, add dry ingredients and gently mix together to combine. Add buttermilk and 4 Tablespoons of melted butter to dry ingredients. Mix well to combine into dough. Using your hands, gently work ham and cheese into dough. Do not overwork the dough. Using a 1-inch cookie scoop, place dough balls 2 inches apart onto baking sheet lined with parchment paper or sprayed with non-stick spray. Refrigerate prepared balls for at least 1 hour before baking. Brush the tops with the remaining melted butter. Bake for approximately 22-25 minutes or until lightly golden brown. Brush the tops with the remaining melted butter. For an extra cheesy bite, dip into my Homemade Nacho Cheese Sauce ! Did you enjoy this easy, Baked Ham & Cheese Bites 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!

Buffalo Chicken Dip is a surefire hit at any game day event, combining creamy, spicy, and cheesy flavors that everyone will love. Jump to Recipe Game day is just as much about the food as the game itself! Whether you're hosting a big Super Bowl party or having a small gathering with friends, appetizers are essential for keeping everyone satisfied. A fan favorite, this Buffalo Chicken Dip always disappears by halftime! Why You’ll Love Classic Buffalo Chicken Dip A classic staple on any potluck table on game day, this appetizer is sure to please all of your guests. With minimal, affordable ingredients this dish is a budget-friendly winner. This dish of deliciousness comes together so quickly and can be made hours before party time. Advertisement Key Ingredients for Classic Buffalo Chicken Dip Chicken To make things go a bit quicker, you can purchase a rotisserie chicken. Many supermarkets even sell rotisserie chicken pre-shredded. Boneless, skinless chicken breasts or thighs will also work great. Buffalo Sauce To appease multiple pallets, I opt for a mild sauce like Sweet Baby Rays. However, use your favorite homemade or store-bought version in your desired heat preference. Cream Cheese You’ll want to use a full-fat cream cheese for this recipe. A lower-fat version can give a runner texture. Seasonings This dip is a classic and really relies on classic flavors such as garlic, onion, celery, and Ranch. Cheese We love extra sharp white cheddar cheese, however, for an extra kick pepper jack would also be delicious! Helpful Tips and Variations for Classic Buffalo Chicken Dip You can prepare the dip a day in advance and refrigerate it. Just bake it before serving to ensure it's warm and melty. This dish can be served warm or chilled. We are a house divided. I prefer it warmed through. For a spicier dip, add more Buffalo wing sauce or a dash of hot sauce. I like to use an electric mixer to blend everything together. I find it creates a creamer dip. A store-bought rotisserie chicken is a great time-saver and adds great flavor! Try different combinations of cheese, like Blue Cheese Crumbles, for a tangy, unique taste. Other Game Day Favorites Baked Chicken Taquitos Baked Ham and Cheese Bites Cajun Turkey Sliders Advertisement Ingredients 2 1/2 cups shredded cooked chicken, shredded 8 ounces cream cheese, softened 1 cup buffalo sauce 1 teaspoon onion powder 1 teaspoon garlic powder 2 Tablespoons Ranch seasoning 2 Tablespoons dried celery leaves or parsley 2 cups sharp cheddar cheese ½ cup Blue Cheese crumbles, optional Directions Preheat oven to 350°F. In a large bowl, combine the cooked shredded chicken, softened cream cheese, Buffalo wing sauce, and seasonings. Mix until well combined. Fold the shredded cheddar cheese into the chicken mixture ensuring everything is evenly mixed. Transfer the mixture to a baking dish, spreading it out evenly. Bake in preheated oven for approximately 20-25 minutes, or until the dip is bubbly and heated through. Remove from oven and let it cool slightly. Garnish with additional dried celery leaves and blue cheese crumbles if desired. What to Serve with Classic Buffalo Chicken Dip Tortilla chips Club Crackers Bagel Chips Celery sticks How to Store Classic Buffalo Chicken Dip Storing Leftovers : Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stove over low heat. Freezing : You can freeze this dip for up to 3 months in an airtight container or in a baking dish covered tightly in plastic wrap and foil. Thaw overnight in the refrigerator then cook as desired in the oven (remove coverings) or transfer everything to the slow cooker. Creative Uses for Classic Buffalo Chicken Dip Leftovers Quesadillas: Use the leftover dip as a flavorful filling. Sliders: Create delicious sliders for a quick and easy meal. Pizza Topping: Make a mouthwatering buffalo chicken pizza. 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

These Spicy Stuffed Bell Peppers are packed full of a delicious mixture of spicy Italian sausage, marinara sauce, rice, and savory spices topped with sharp cheddar cheese. Baked to perfection, this is a comforting classic that even your pickiest eater will enjoy! Serves 6 Jump to recipe It's been documented that Pimientos Rellenos , or stuffed peppers have been around since the late 1800s. There are many variations that can be found in street food in China, Basque Country in Spain, and in Guatemala where it is covered in an egg batter and then fried. (1) These Spicy Stuffed Bell Peppers are budget-friendly and come together fast making them perfect for a busy weeknight dinner. They also freeze absolutely beautifully, making them one of my favorite freezer meal preps. I love growing my own bell peppers in our backyard garden, but the next best thing is to shop from your local farmers! Local farms and farmers' markets often have a vast array of colorful peppers to choose from. I enjoy using a mixture of colors simply because it's just so much fun, but you can certainly use store-bought green bell peppers. You really can’t go wrong with this recipe! To Make These Spicy Stuffed Bell Peppers you will need: Bell Peppers Fresh bell peppers that are bright and firm are ideal. You don’t want to use peppers that are wrinkled, have soft spots, or moldy stems, or simply don’t appear to be the best. Spicy Italian Sausage We love the spiciness ground Italian sausage brings to this recipe. An Italian sausage that has a mix of fennel, garlic, and paprika offers a savory, sweet aroma and provides texture. If you want a milder flavor profile, ground beef will work just fine. Rice I typically use just a pantry-staple, long-grain white rice. However, Jasmine or Basmati rice would be absolutely delicious! Yellow Onion You can use a white or Vidalia onion, but a simple yellow onion will get the job done. I actually prefer to use yellow onions in this recipe because they offer a strong but mild onion flavor that doesn’t overpower the other ingredients. Seasoned Black Beans I keep a pretty healthy stash of home-canned seasoned black beans in our pantry because we just love them. We use them as a topping for tacos, in chili, or even just a simple meal of rice and beans. Home canning your own black beans is super easy and more affordable than store-bought canned beans. I use the canning recipe from the Ball Complete Book of Home Preserving. The use of seasoned black beans in this recipe is going to offer not only a ton of extra flavor but an extra boost of protein as well! Mariana Sauce Like my seasoned black beans, I also keep a pretty nice stash of Homemade Mariana Sauce on hand. It is so easy to make that making a double or triple recipe for later is a no-brainer! If using a store-bought sauce, I recommend choosing one of a higher quality like Rao’s. Spices This whole recipe is pretty customizable but probably the most by the amount of spice you prefer. I usually go a little on the low end of the heat scale because my kiddos don’t care for too much spice, but if you live on the wild side, feel free to spice it up! Sharp Cheddar Cheese My heart says that sharp cheddar cheese is the one and only clear choice here, however, a mozzarella or provolone will probably be pretty darn good as well. I’m just a Seriously Sharp White Cheddar Cheese kinda girl. Let’s Make Spicy Stuffed Bell Peppers! Start by preheating your oven to 400 degrees. Cook ground Italian sausage and onion in a large Dutch Oven until meat is browned and onion is translucent. Sauté rice with the sausage and onion mixture for about 1 minute. Add water and bring to a boil. Boil for approximately 7 minutes. Remove from heat and cover with lid. While the rice mixture is resting, wash bell peppers and carefully cut off the tops. Place the peppers in a 9x13 baking dish. Remove the lid from the rice mixture and give it a good stir. To the rice mixture, add the black beans, marinara sauce, tomatoes with chilis, spices, and one cup of shredded cheddar cheese. Stir well to combine. Evenly distribute rice mixture among the six bell peppers. Bake for approximately 25-30 minutes or until the bell peppers are softened. Top each bell pepper with remaining cheese and bake for an additional 5-10 minutes or until the cheese is melted. Ingredients 6 large bell peppers 1-pound spicy Italian sausage 1 cup rice 2 cups water 1 medium yellow onion, finely chopped 2 cups seasoned black beans, drained 3 cups Homemade Marinara Sauce 1 cup diced tomatoes with green chilis 1 teaspoon cumin 1 teaspoon smoked paprika 1 teaspoon garlic powder ½-1 teaspoon crushed red pepper flakes Salt & Pepper to taste 2 cups shredded Sharp Cheddar Cheese Directions Preheat oven to 400 degrees. In a large Dutch oven, cook ground Italian sausage and onion until meat is browned and onion is translucent. Add one cup of rice, sauté for approximately 1-2 minutes. Add two cups of water to the meat and onion mixture. Boil for approximately 7 minutes. Remove from heat and cover with lid. Allow to rest uncovered for approximately 15-20 minutes. While the rice mixture is resting, remove the tops of peppers. Rinse peppers with cool water. Place peppers into a 9x13 baking dish. To the rice and sausage mixture, add seasoned black beans, marinara sauce, tomatoes with chilis and spices. Add in one cup sharp cheddar cheese. Gently stir to combine thoroughly. Place peppers cut side up to baking dish and spoon rice mixture into each pepper until evenly full. Bake for 25-30 minutes or until peppers are tender. Top peppers with the remaining one cup sharp cheddar cheese and bake for an additional 5-10 minutes or until cheese is melted. How to Freeze Spicy Stuffed Bell Peppers Prepare the filling mixture as directed. Allow to cool to room temperature. Spoon mixture into peppers. Place filled peppers into a freezer-safe container with a seal-tight lid for up to 3 months. How to Prepare Frozen Spicy Stuffed Bell Peppers If your freezer-safe container is glass, allow the dish to come to room temperature before placing it in a preheated 400-degree oven. If your container is not glass, such as a foil pan, place the dish directly into a preheated 400-degree oven. Bake uncovered for approximately 30 minutes. Check the filling mixture for any dryness. If the filling appears dry, add a splash or two of water or chicken stock to each.  Bake for an additional 20-25 minutes or until the filling mixture is heated through completely and the peppers reach your preferred tenderness.  If you loved this Spicy Stuffed Bell Peppers recipe, we want to know it! Leave us a comment 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!

Spicy. Southern. Classic. Affordable. Two New Orleans favorites, dirty rice, and jambalaya, are combined into a delicious one-pot dinner. If a budget-friendly powerhouse of a meal is what you are looking for, this is it! Serves: 6 Jump to recipe We live just a couple of hours from New Orleans, and we enjoy visiting the wonderful zoo, museums, and restaurants there. When we can’t get to New Orleans, we put on one of our favorite family movies, Disney’s The Princess & The Frog. We watch together while enjoying a deliciously warm bowl of Dirty Jambalaya with Venison Sausage, a side of Buttermilk Fried Okra and a Honey Butter Yeast Roll . This dish will jazz up any weeknight! For this recipe you will need: Spicy Venison Sausage We love the rich and slightly gamey flavor of fresh venison and feel it pairs perfectly with the spices in this recipe. I've also used a smoked pork sausage such as Conecuh with much success. Venison can become tough and dry quickly, so it is best to cook it “low and slow”. White Rice A long-grain white rice, like basmati or jasmine, will keep its texture and will avoid turning into a mushy final product. A short grain rice is not recommended for this dish. Oil I love having my Garlic and Cayenne Infused Olive Oil on hand for everyday use and it pairs perfectly with the sausage and spices for this dish. You could also use a neutral oil like Avocado or plain olive oil. Onions, Peppers, & Celery… and a little garlic, too. In the South, this combo is also known as The Holy Trinity because of how often they're used in popular classic, southern dishes. Credit for coining the term has often been given to Paul Prudhomme, a celebrity chef and South Louisiana native. Garlic pairs so nicely with The Holy Trinity that it seems almost like a sin to leave it out! White Wine The high acidity in a good, white wine becomes concentrated as it cooks and gives a savoriness to help balance the spiciness of the overall dish. Chicken Stock We're building layers and layers of delicious flavors in this dish. You don’t want to miss out on adding a good, homemade chicken stock. The stock will help introduce a subtle richness that lingers in the background. Tomatoes & Green Chilies What The French Quarter is to New Orleans, tomatoes and green chilies are to jambalaya! Spices Salt, pepper, red chili powder, smoked paprika, and parsley. Let’s make Dirty Jambalaya with Venison Sausage! First, using a Dutch Oven, you’ll want to get a quick sear on your venison sausage. Remember, we don’t want to cook it through we’re just bringing out those delicious flavors. Remove sausage from pan and set aside on a paper towel-lined plate. Do not discard the grease from the sausage. Next, add onion, celery, and peppers until soft and lightly caramelized. Add garlic and sauté for one minute. Carefully, add wine to hot pan and scrape up any cooked-on bits. Pour in chicken stock and tomatoes with green chilies. Add rice and the remaining ingredients. Stir well to combine. Heat to boiling then reduce heat to low. Simmer on low heat for approximately 25 minutes or until rice is fully cooked and the majority of the liquid has been absorbed. Ingredients 1-pound spicy venison sausage cut into ¼” rounds 2 Tablespoons Infused Olive Oil 1 medium yellow onion, chopped 3 stalks celery, chopped 1 medium red bell pepper, chopped 4 large garlic cloves, minced ½ cup white cooking wine 2 Cups uncooked, long-grain white rice 3 cups Chicken Stock 1 10-ounce can tomatoes with green chilies, undrained 2 Tablespoons Worcestershire Sauce 1 8-ounce can tomato sauce 1 Teaspoon salt ½ teaspoon ground black pepper ½ teaspoon ground red chili powder ¼ teaspoon ground smoked paprika 1 teaspoon dried parsley Directions In a large Dutch oven over medium-high heat, cook sausage. Remove to paper towel-lined plate. Sauté onions, celery, and bell pepper in residual sausage grease until soft and lightly caramelized. Add in minced garlic and sauté for approximately 1 minute or until fragrant. Slowly add white wine and deglaze the bottom of the pot by loosening any bits stuck to the pot. Pour in chicken stock and tomatoes with green chilies. Gently stir to combine. Add rice and all remaining ingredients. Heat to boiling then reduce heat to low. Simmer for approximately 20-25 minutes or until most of the liquid is absorbed and rice is tender. How to Freeze Dirty Jambalaya with Venison Sausage Prepare as directed but shorten cooking time to approximately 15-20 minutes to maintain some of the liquid. Allow mixture to cool to room temperature. Spoon the mixture into a freezer-safe container with a seal-tight lid for up to 3 months. How to Prepare Frozen Dirty Jambalaya with Venison Sausage If your freezer-safe container is glass, allow the dish to come to room temperature before placing it in a preheated 400-degree oven. If your container is not glass, such as a foil pan, place the dish directly into a preheated 400-degree oven. Bake uncovered for approximately 405 minutes or until the jambalaya is heated through completely. Did you enjoy this Dirty Jambalaya with Venison Sausage? 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!