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Is this a breakfast recipe or a dessert? It offers a cake-like doughnut with the addition of the famous crispy chocolate and peanut butter bits, topped with a vanilla glaze and more of that sweet, crunchy candy we all love. It's the perfect sweet treat anytime! Yield: Approximately 18 doughnuts Ingredients 1 cup Butterfinger Baking Bits, plus 1⁄4 cup for topping 2 1⁄4 cup All-Purpose Flour 2 1⁄2 teaspoons Baking Powder 1⁄2 teaspoon fine sea salt 1 1⁄2 cup sugar 1 1⁄4 cup Milk 1 Tablespoons vanilla extract 3 Tablespoons butter, melted 2 large eggs, lightly beaten Vanilla Glaze 1 cup powdered sugar, sifted 1 teaspoon vanilla extract 4 Tablespoons milk Directions Preheat oven to 350 degrees. In a large bowl, gently whisk together eggs, butter, vanilla, and milk. In a medium bowl, combine flour, baking powder, and salt. Using a hand mixer on low-medium speed, carefully add dry ingredients. Mix until well combined. Gently fold in 1 cup Butterfinger Baking Bits and lightly mix until incorporated. Lightly grease doughnut pan with nonstick spray, then carefully pour batter into each cavity, approximately 3⁄4 of the way full. Bake for approximately 17-20 minutes or until golden brown and inserted toothpick is clean. Allow to cool in pan for 3 minutes before transferring to wire cooling racks. For the Glaze In a small bowl, mix powdered sugar, vanilla, and 2 Tablespoons of milk. Add additional milk until mixture is thin and slightly runny. Using a fork, drizzle each doughnut with glaze and top with remaining candy bits. 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 post may contain affiliate links. Read our disclosure policy . You’ll fall in love with these perfectly spiced pancakes that are full of apple flavor! Jump to Recipe In southern Alabama, we're getting a jumpstart on enjoying the fall by making homemade Apple Butter Pancakes! I love recipes that can be made and frozen in big batches, and pancakes are perfect for cooking once and enjoying your efforts over multiple meals. If you enjoyed this recipe, be sure to check out our other fall favorites: Baked Apple Cider Doughnuts Autumn Harvest Bread Pudding Holiday Sausage Balls Ingredients Needed to Make Apple Butter Pancakes Flour I used organic, unbleached all-purpose flour for this recipe, but you could certainly use a gluten-free option. 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. Buttermilk Do not skimp out on this ingredient! Buttermilk has been found to activate baking soda, producing 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 not be as thick and fluffy. Eggs, Sugar, and Salt All are completely necessary to flavor and bind our dry ingredients. Apple Cinnamon Extract I love using my homemade extracts in baking recipes. If using a store-bought option, try to choose one that is of the highest quality. If you don’t have apple cinnamon extract, vanilla will work just fine. Apple Butter I follow a tested recipe from my Ball Complete Book of Home Preserving for my homemade apple butter. If you’re not a home canner, you can find a delicious, high-quality Amish Apple Butter here . 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. This recipe calls for only 2 teaspoons, however, this can be increased to your desired preference. Baking Powder and Baking Soda Yep, I use both baking powder and baking soda for our pancakes. We’re going for extra fluffy pancakes here! How to Make Apple Butter Pancakes: The short version of making almost any pancake, waffle, or baked good is: combine wet ingredients in one bowl, combine dry ingredients in another bowl, add the dry ingredients to the wet ingredients and stir well. It may seem unnecessary to dirty up so many bowls, but there is actually some pretty cool science that happens when we separate the ingredients like this. When we use leavening agents, also known as aeration agents, like baking powder or baking soda, we want to make sure they are being dispersed evenly. This helps to ensure an even rise and consistency in flavor. So, let’s get to it! First, combine eggs, extract, buttermilk, melted butter, sugar, and apple butter in a large bowl. In a medium bowl, combine flour, baking powder, baking soda, apple pie spice and salt. Combine dry ingredients to wet ingredients by about a ½ cupful at a time. Stir well to combine. The batter should be thick but still a pourable consistency. If your batter is too runny, add a tablespoon of flour and mix. Preheat a large skillet or griddle and lightly spray with non-stick spray or additional melted butter. When skillet is hot, pour batter by 1/8 to ¼ cupful onto skillet or griddle. Flip pancakes when bubbles form in the middle and edges begin to harden (this should happen in about 60-90 seconds). Flip pancakes and cook until the second side is lightly golden brown. Helpful Tips Allow batter to rest covered at room temperature for approximately 10-15 minutes. This step really is the secret to getting fluffy pancakes! During this rest period, the flour is able to fully absorb the liquid which helps to provide a smooth texture and a better rise. Don’t overmix the batter. Once the batter is well combined, leave it be and allow it to rest. Preheat the skillet or griddle. This will ensure even cooking and color for the pancakes. Ingredients 4 cups all-purpose flour 4 teaspoons baking powder 2 teaspoons baking soda 1 teaspoon salt 4 large eggs 3 1/2 cups buttermilk ½ cup Apple Butter 2 teaspoons Apple Pie Spice 3 Tablespoons sugar 2 teaspoons Homemade Apple Cinnamon Extract 2 sticks butter, melted Directions In a medium bowl, combine flour, baking powder, baking soda, and salt. In a large bowl, whisk together eggs, buttermilk, butter, sugar, extract, and apple butter. Add dry ingredients to wet ingredients one ½ cup at a time, stirring well after each addition. Preheat skillet or griddle and spray lightly with non-stick spray or additional melted butter. Pour approximately 1/8 to 1/4 cup of batter onto skillet or griddle. Cook for approximately 60-90 seconds then carefully flip to brown the other side. Serve immediately with your favorite pancake toppings. How to Freeze Apple Butter Pancakes Option 1 : Allow pancakes to cool completely. Layer pancakes onto wax paper and wrap up the ends of the paper. Store in a gallon-sized freezer bag in the freezer for up to 2 months. Option 2 : Allow pancakes to cool completely. Place pancakes in a single layer on a parchment-lined baking sheet. Flash freeze for at least 30 minutes. Remove and place into a freezer-safe bag or container. To reheat, warm in the microwave pancakes in a single layer for 2 -2 ½ minutes. How to Make Apple Butter Pancakes into Waffles: No changes are needed to the ingredients. Preheat waffle iron and spray lightly with non-stick spray. Pour approximately ¼ cup of batter onto waffle iron. Cook waffles as per manufacturer’s instructions or until waffles are golden brown and slightly crispy. We recommend this waffle maker . To freeze waffles, follow the same instructions listed above. If you enjoyed this Apple Butter Pancake recipe, please let us know in the comments below! And don’t forget our online store . We have lots of fall printables available for a limited time! 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 post may contain affiliate links. Read our disclosure policy. Teaching our kids about money matters can seem like a daunting task. There's so much to know and understand. It can become so overwhelming that we continue to put off the conversation far longer than we intended. Before we know it, they're earning their first paycheck at their first job and have no idea how to manage their hard-earned money responsibly. When I was growing up, money was scarce. It seemed like it was promised to someone else long before the paycheck ever hit my parents’ hands. Often times money I earned from babysitting was “loaned” to my parents for bills. I suppose that’s why anytime I earned my own money I wanted to spend it right away on things I enjoyed. Unfortunately, it took more years than I care to admit to learn that wasn’t responsible money handling. Now that our girls are older (we have a tween and teen), it's super important to me that they not make the same mistakes with money as the generations before them. When it comes to talking to kids about anything important, it can be difficult to know how and where to start. I hope this information gives you a good starting off point and encourages you to keep the conversation going as your children get older. What is Financial Literacy? According to Investopia, Financial literacy is the ability to understand and effectively use various financial skills, including personal financial management, budgeting, and investing. When you're financially literate, you have the essential foundation for a smart relationship with money. What Age Should Children Learn About Financial Literacy? The Institute for Financial Wellness recommends children learn about handling money responsibly from as young as three years old. Learning key financial habits can help children to have a lifelong healthy relationship with money and how they handle it. Financial literacy is imperative to our children’s education and to forgo the conversation would do them a huge disservice. In the early years of our marriage, we were a family living on a very modest single income. With a toddler and a newborn, coupons were very important to this Momma. Often times, my oldest daughter would sit with me while I clipped coupons or would share in my excitement when I found coupon stickers on products at the grocery store. On our toddler’s 4th birthday, she received some cash in a couple of her birthday cards from friends and family. She opened the card and proudly exclaimed, “Look Mom! Coupons!” Apparently, when I said “coupons are money” it must have really stuck with her. What If I Have Poor Money Management Skills? As I mentioned, it took more years than I care to admit before I learned how to turn around my poor money management skills. During those years, I was learning on my own, often times the hard way, about money management. Thankfully, our daughters were very young and didn’t fully know or understand our family budget. Our toddler knew we used coupons to save money and that we valued them. That was the starting point when it came to speaking with our children about healthy money habits. Sometimes, we have to learn alongside our children. And that’s ok! Allowing our children to see our mistakes and our growth is important. They’ll learn that even Mom and Dad make mistakes and there are opportunities to learn from them. Use our 2024-2025 Get Back on Track Budget Planner Our 10-page budget planner is sure to help you keep track of your spending and savings. Available in our online store for a limited time! Where to Find Financial Literacy Help for Yourself Many libraries, churches, and county extension offices offer financial education classes such as Dave Ramsey’s Financial Peace University. If you’re looking for a free online option, check out FIS Financial Literacy. They have courses for adults and young adults. Set up a meeting with the manager of your bank and ask for assistance on budgeting and good spending habits. Sometimes it just takes seeing it in print to fully understand where our money is going and where the problem lies. Perhaps there is someone in your life that you can trust and has shown responsible money management that can help you understand the pitfalls of your spending habits. Reach out to your utility providers and ask about budget billing or eliminate services you don’t need. Often times it's those seemingly small monthly charges that can break the budget. Once you have some knowledge under your belt, try using a free budget app through your bank or other credited financial institution to keep you going on the right track. Where to Find Financial Literacy Help for Your Children Toddlers & Preschool Age TheAzaleaHomestead.com Sesame Street PBS PBS Kids Tweens & Teens TheAzaleaHomestead.com Edutopia Washington State Dept of Financial Institutions Fitzsimons Financial Literacy Book Recommendations for Adults Why Didn't They Teach Me This In School? 99 Personal Money Management Principles to Live By Financial First Aid Essential Tools for Confident Secure Money Management Money Management Essential Guide on How to Get Out of Debt Financial Literacy Book Recommendations for Kids and Teens Money Puppies Money Bunnies The Wealth Playground Workbook Financial Literacy for Tweens Essential Money Skills Handbook for Teens Financial Literacy for Young Adults Future of Financial Success Children learn most by watching and modeling behaviors of those closest to them, such as their parents and other caregivers. Therefore, it is us who play a crucial role in setting a good example for them on how to manage money responsibly. Helping our children to understand the value of money and equipping them with the skills needed to manage it responsibly is an essential life skill. We owe it to our children to properly prepare them for the world in which they will one day lead. If you enjoyed this article, you may enjoy the following: The Importance of Life Skills: Are You Rescuing or Supporting? Ten Skills You Need to be a Homesteader: No Matter Your Circumstance Five Books on How to Live an Eco-Friendly Life Don’t forget to get your 2024-2025 Get Back on Track Budget Planner to help you keep track of your budget goals. Available in our online store for a limited time! 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!

Deliciously moist and fluffy, these muffins are bursting with lemon and raspberries! Jump to Recipe If you have young ones in the house, you know they snack a lot. I mean a lot, especially in the summer! Muffins can be a hearty breakfast or a filling snack, even for those with seemingly bottomless pits in their stomachs. The best part is they can be made ahead of time making them an easy option for those of us with things to do that don’t involve tending to the never-ending “request” for another snack. This recipe uses simple pantry staples making it friendly for the budget. You can make several batches of this homemade recipe for less than one or two store-bought packages. It also doesn’t include all of the extra “ingredients” so typically found in pre-packaged offerings in grocery stores. Those are things that I am looking for when it comes to offering healthier versions of snacks for my family. Check out my other muffin recipes! Cherry Vanilla Muffins Banana Walnut Muffins Double-Chocolate Orange Zucchini Muffins What You’ll Need to Bake Raspberry Lemon Muffins 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 and Baking Soda 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 real butter adds to baked goods. Using a 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 or avocado oil. Keep in mind that using oil may cause the batter to be thin and runny. Buttermilk The tanginess in buttermilk pairs perfectly with the lemons and raspberries adding complexity to each bite. Lemon Juice and Lemon Zest To ensure we’re getting that lemon flavor in every bite, we are adding it wherever we can. Lemon juice helps to activate our leavening agents, baking powder, and baking soda. 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. 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. Helpful Tips Raspberries - I typically use fresh or freeze-dried raspberries for this recipe. If using freeze-dried, you’ll want to reconstitute them by adding a little bit of water and allowing them to sit for a few minutes. Drain the water off of the raspberries before adding them to the batter. If using frozen raspberries, do not thaw them before mixing them into the batter. Folding the berries in gently will help to avoid your batter turning grey. Rest - Allow the batter to rest for 15 minutes before spooning into muffin pan. This will allow the flour time to absorb all of the wet ingredients and create a thicker batter. If the batter is on the thicker side, it's less likely to have spreading and “flat muffin tops.” Over-mixing - Do not over-mix the batter. Doing so will cause the muffins to become dense. Yield: 22-24 muffins Ingredients 2 cups flour 1 cup sugar ½ Tablespoon baking powder 2 teaspoons baking soda ½ teaspoon salt 2 large eggs 1 cup buttermilk 3 Tablespoons unsalted butter, melted 1 teaspoon lemon extract 2 Tablespoons lemon juice 2 teaspoons lemon zest 1 ½ cups raspberries Glaze 1 cup powdered sugar 2 Tablespoons lemon juice Directions Lemon Raspberry Muffins Preheat oven to 350 degrees. Prepare a 24-cup muffin tin with non-stick spray or baking liners. In a large bowl, mix together flour, baking powder, baking soda, and salt. Create a well in the middle of the flour mixture. Add sugar, eggs, buttermilk, lemon juice, lemon extract, and lemon zest. Mix all ingredients well until thoroughly combined. Gently fold in raspberries. Carefully spoon muffin batter into prepared muffin tin ensuring each cup is approximately ¾ of the way full. Bake for approximately 20-22 minutes. Insert a toothpick in the center of one muffin, if the toothpick comes out clean and free from any wet batter, the muffins are baked completely. Allow muffins to cool in pan for approximately 5-7 minutes. Carefully remove muffins from pan and allow to cool completely on wire baking rack. Glaze In a small bowl, mix together powdered sugar and lemon juice until well combined and all clumps have been removed. Drizzle glaze over the tops of the muffins. Muffins may be stored in an airtight container at room temperature for three days. How to Freeze Lemon Raspberry 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 Lemon Raspberry 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!

Homemade Asian-inspired meatballs tossed in a flavorful teriyaki sauce! Jump to Recipe I've mentioned once, twice, or probably a million times by now that I love to meal prep. As a busy mom who works outside of the home, I need meals to be quick, easy, affordable, and something that my picky eaters will enjoy. Sometimes that can get a little overwhelming and boring. When I need a little something new to add to our meal rotation, I look to what is already working. In this case, meatballs. We love having meatballs subs so I got to thinking about how I could work with those basic ingredients but create something new and different. These Teriyaki Meatballs are just what I was looking for. They're tender, juicy, and full of so much flavor! I served these over a bed of white rice with lots of sauce and topped it off with homegrown, freeze-dried green onions. We were fighting for the leftovers the next day! Try them paired with my Sauteed Sugar Snap Peas or my Simple Sauteed Green Beans! If you like this Teriyaki Meatball recipe, check out our other favorites: Homemade BBQ Meatballs Italian Meatball Sub The Best Homemade Greek Burgers To make these Teriyaki Meatballs you'll need: Ground Beef If you're using only ground beef, you’ll want to use at least an 80/20 blend to ensure the meat doesn't dry out. Overworking the meat can make the meatballs tough and dry. So, working quickly with a cold meat mixture is key to keeping all of that moisture locked in. Breadcrumbs Those random ends of bread that my kids don’t care for aren’t tossed in the trash! I keep them in a quart-sized, freezer-safe bag until I need to make breadcrumbs. I use my food processor to grind them up finely. Egg A simple egg can add moisture and a rich flavor. It will also help to bind our meat mixture together. I like to add just a splash of milk to my egg for additional richness and another moisture component, but this is completely optional. Soy Sauce A pantry staple for many Asian dishes, soy sauce adds a delicious umami flavor. Herbs and Spices When it comes to adding flavor, the right herbs and spices are key. Garlic and onion both offer delicious flavor and aromatic powerhouses like ginger and cumin are sure to add a flavorful spice to every bite! Cornstarch A key ingredient to thickening our sauce. Why we love these Teriyaki Meatballs: Quick and easy to make on a busy weeknight Freezer-friendly making them perfect for meal prep A delicious appetizer for game day, potlucks, and holidays. Super budget-friendly Want to make this recipe together? Watch me make Teriyaki Meatballs on YouTube! Yield: 36 Meatballs Ingredients Meatballs 2 pounds ground beef 1 Tablespoon onion powder 2 Tablespoons parsley 2 teaspoons garlic 1 teaspoon mushroom powder 1 teaspoon ground ginger ½ teaspoon cumin ½ teaspoon paprika ¼ teaspoon ground black pepper 2 teaspoons Worcestershire sauce 2 teaspoons soy sauce 2 large eggs ¾ cup breadcrumbs Sauce 1 cup soy sauce ½ cup honey ½ teaspoon mushroom powder ¼ teaspoon crushed red pepper 1 Tablespoon garlic powder 1 Tablespoon cornstarch Directions First, preheat the oven to 375 degrees. Set aside a 9x13 baking dish. Mix together all of the meatball ingredients in a large bowl. You want to use either a wooden spoon or just your fingertips to combine the ingredients gently. Don’t overwork the mixture or it won’t hold together when you form the meatballs. Next, using a small cookie scoop, begin forming meatballs. Place into baking dish. Bake for approximately 20 minutes. Then add prepared sauce to cover the meatballs and continue baking for about 15-20 more minutes. It's recommended beef be cooked to an internal temperature of at least 160 degrees. How To Freeze Teriyaki Meatballs Prepared meatballs can be stored in the refrigerator for up to 5 days or freeze them in their raw or cooked form for up to 2 months. Allow frozen meatballs to thaw prior to baking and be sure to use an internal thermometer to check for doneness. It is recommended beef be cooked to an internal temperature of at least 160 degrees. Want to help a small family business in a big way? Click that heart icon at the bottom right of this page and share this Teriyaki Meatball recipe with anyone who enjoys 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!

These Homemade Greek Burgers are tender, juicy, and packed full of aromatic herbs like oregano and rosemary. You may have had a burger, but you’ve never had a biftekia like this! This post may contain affiliate links. See disclaimer. Jump to recipe During my final years of undergrad study, it was required that I take a foreign language class. I chose Greek because it seemed fun and exciting, and it fit my schedule perfectly. So, for two whole semesters every Monday evening, I spent two hours learning Greek. Did I mention that I was the only student in the class? Talk about nerve racking! There was definitely no sliding by with the one-on-one instruction. In the end, I loved it, and I'm still so thankful I had a very patient instructor! Inspired by the delicious Greek food my instructor would sometimes bring to class, I created this delicious, mouthwatering biftekia. The fresh herbs really make this burger sing! I like to serve it with my Homemade Fried Potato Chips and Tzatziki Sauce for a fantastic Greek-inspired meal. To make The Best Homemade Greek Burgers you'll need: Ground Lamb Ground lamb can often be found in most grocery stores. It's as versatile as ground beef but offers a rich earthiness with a slightly sweet undertone. Ground Beef The ground lamb is very lean. Adding ground beef will not only help balance the flavor but it will make a juicer burger. You'll want to use at least an 80/20 blend. Eggs Eggs add moisture and a nice richness to the meat. They also act as a binder to help the patty keep its shape. Breadcrumbs I love to use freshly toasted homemade breadcrumbs in my burger and meatball recipes. The breadcrumbs not only act as a binder but will also help the meat retain its moisture. Herbs and Spices When it comes to adding flavor, the right herbs and spices are key. Garlic and onion both offer a delicious umami flavor that pairs perfectly with the savoriness of the ground beef and the richness of the ground lamb. Aromatic powerhouses like oregano, dill, and rosemary are sure to add a mouthwatering goodness to every bite! For this recipe I used my fresh herbs that I dehydrated with my Excalibur Dehydrator. If you're using fresh herbs, you’ll want to use 3 teaspoons for every teaspoon of dried. Let’s Make The Best Homemade Greek Burgers! Making these burger patties is super simple and really comes together in just a few easy steps. First, you’ll need a large mixing bowl to work the meat in. Using one hand, combine the ground lamb and ground beef just slightly with your hands. You're just breaking up the large portions it likely came out of the package in. Next, add eggs, breadcrumbs, herbs, and spices. Using both hands work everything into the meat by gently folding and pressing everything together. If you’ve ever worked with fresh dough, it's the same kind of kneading concept here. You don’t want to overwork the meat mixture because it can quickly dry out. Form the patties by pinching off a small amount. You want about ¼ of a cup or about 4 to 5 ounces. Roll the meat mixture into a ball then begin flattening it with your palms. You want the patty to have about ¾ to 1-inch thickness. The patty should be close to the same width as the bun you are using. In a large skillet over medium heat, add 1 Tablespoon of oil. I love my Cayenne and Garlic Infused Oil for this recipe. Allow the pan to become hot and carefully add patties until the pan is full but not overcrowded. In my 12-inch stainless steel pan I am able to fit three patties. Brown each side of the patty for approximately 4 minutes or until an internal temperature of 155 is reached. Remove burgers from pan and allow to rest for a couple of minutes. Place the patty on the bun and top with your favorite toppings. We love fresh-from-the-garden spinach, creamy feta cheese, and tangy red onions. You could also top it with a delicious homemade Tzatziki Sauce! Make this recipe with me on YouTube! Yield: 6-8 Burgers Ingredients 1-pound lean ground beef 1-pound ground lamb 2 large eggs 1/4-1/2 cup plain breadcrumbs 1 teaspoon ground black pepper 1 teaspoon dried rosemary 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon crushed red pepper flakes 1 teaspoon ground cumin 1 teaspoon dried oregano 2 teaspoons salt 1 Tablespoon dried parsley 1 Tablespoon dried dill Zest from one lemon Directions In a large bowl, mix all ingredients together until thoroughly combined. Form the patties by pinching off a small amount. You want about ¼ of a cup or about 4 to 5 ounces. Roll the meat mixture into a ball then begin flattening it with your palms. You want the patty to have about ¾ to 1-inch thickness. The patty should be close to the same width as the bun you are using. In a large skillet over medium heat, add 1-2 Tablespoon of oil. Brown each side of the patty for approximately 4 minutes or until an internal temperature of 155 is reached. Remove burgers from pan and allow to rest for a couple of minutes. Place the patty on the bun and top with spinach, feta, and diced red onions. If you enjoyed this recipe, please let us know in the comments below. We love hearing from you! 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!

Summertime never tasted so good! These Peach Butter Waffles are made with home canned peach butter, homemade peach extract, and fresh sliced peaches. Crispy on the outside and light on the inside, this just might become your new favorite breakfast! Jump to recipe We love homemade breakfasts in our house. That may have been just slightly apparent if you’ve checked out our favorites like Baked Blueberry Doughnuts or Double Chocolate Orange Zucchini Muffins. If you’re hosting a brunch, be sure to add a couple of favorite savory dishes like Crustless Farmer’s Breakfast Quiche and The Easiest Ham & Cheese Breakfast Casserole. Waffles are one of my favorite items to meal prep because they freeze and reheat so well. Our kids are able to pop them into the microwave or toaster oven and have a delicious, homemade breakfast in just a matter of minutes. And if you enjoy having breakfast for dinner, these waffles make a fantastic addition! For this Peach Butter Waffles recipe, you’ll need: Flour I used organic, unbleached all-purpose flour for this recipe, but you could certainly use a gluten-free option. 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 and Baking Soda We want our waffles to be super fluffy and having both leavening agents will do the job. Eggs, Salt, and Brown Sugar All completely necessary to flavor and bind our dry ingredients. 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, be aware that the batter may not be as thick as if you used actual buttermilk. The tangy flavor of buttermilk also pairs perfectly with the sweetness of the peaches. Homemade Peach Butter If you’re a home canner, you know that working with fresh peaches can be a long and lengthy process. You’ll also know that it's entirely worth it! Homemade Peach Butter is a velvety, sweet almost pourable topping that is often used as a spread on biscuits, rolls, or just about anything. It isn’t a “spread” like jam, jelly, or preservatives. Peach Butter has a smooth consistency like you would find in apple butter. You can find peach butter online by looking for brands like Fowl’s Farm Market on Etsy or checking with your local produce markets. 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 ¼ cup plus 2 Tablespoons of oil. Peach Extract I love making my own homemade baking extracts. I enjoy experimenting with various flavors, especially ones that aren’t often found online or in grocery stores. If you don’t have peach extract on hand, a high-quality vanilla extract will do just fine. Make this recipe with me on YouTube! Ingredients 2 cups all-purpose flour 4 teaspoons baking powder 1 teaspoon baking soda 1⁄4 teaspoon salt 1 stick butter, melted 1⁄4 cup brown sugar 2 large eggs 1 cup buttermilk 1⁄2 cup Homemade Peach Butter 1 Tablespoon Homemade Peach Extract 1 large fresh peach, diced Directions Preheat waffle iron according to desired settings or manufacturer recommendations. The short version of making almost any pancake, waffle, or baked good is to combine wet ingredients in one bowl, combine dry ingredients in another bowl, add the dry ingredients to the wet ingredients and stir well. It may seem unnecessary to dirty up so many bowls, but there is actually some pretty cool science that happens when we separate the ingredients like this. When we use leavening agents, also known as aeration agents, like baking powder or baking soda, we want to make sure they are being dispersed evenly. This helps to ensure an even rise and consistency in flavor. In a large bowl, combine butter and brown sugar. Add eggs, beating well after each addition. Add the peach butter, and buttermilk. Mix well. In a medium bowl, sift together flour, baking powder, baking soda, and salt. Add dry ingredients one 1/2 cup at a time to wet ingredients and stir until well combined. Gently fold diced fresh peaches into the batter. Allow the batter to rest for about 10-15 minutes. This step really is the secret to getting fluffy waffles! During this rest period, the flour is able to fully absorb the liquid which helps to provide a better rise. Spray waffle iron griddle with non-stick spray. Carefully add approximately 1⁄4 cup of batter to waffle iron (or follow your waffle iron’s manufacturer recommendations). I have this waffle maker and I use about ¼ cup per section. Cook until waffles are cooked through and are lightly golden brown and are slightly crispy. Serve with additional peach butter or other favorite toppings. If you loved this recipe, we want to know! Share your thoughts with us in the comments down 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!

This hearty breakfast casserole is packed full of savory ham, sautéed onions, sharp cheddar cheese, fresh eggs and a secret ingredient that adds a tasty crunch! Jump to Recipe This really is the easiest Ham and Cheese Breakfast Casserole, and it's one of our breakfast favorites. We often use leftover holiday ham to make it which makes it extra special. The prep time for this breakfast casserole is only about 5-10 minutes, and the baking time is around 40 minutes, making this an easy meal to get started then move on to taking care of the kids, doing morning chores, or getting ready for work or school. It can be difficult to come up with new and exciting dinner ideas. While making the same tried and true dishes can be easy, it can also cause us to get into a dinner planning rut. One way I try to switch things up is by having breakfast for dinner. This dish has saved me a few times on a busy weeknight! Be sure to serve this savory dish with a sweet treat like Buttermilk Mixed Berry Waffles or Buttermilk Chocolate Chip Pancakes for a perfect pairing! To Make The Easiest Ham and Cheese Breakfast Casserole you will need: Ham As I mentioned, we usually use our leftover holiday ham to make this recipe but for times when I don’t have any available, a store-bought package will do just fine. We prefer the larger cubed pieces of ham because they don’t get lost in the eggs like the smaller diced pieces do. Onion For this recipe, I do the chop and drop method, meaning I don’t sauté the onions before adding them to the egg mixture. They will soften during the baking process, but we enjoy that tangy, subtle crunch they provide among the softness of the eggs and ham. Eggs Fresh eggs are everything in this recipe so if you have eggs that have been hanging out in your fridge for a while, this is not the time to use them (or at all!). Large eggs are what I use for this recipe but if your eggs are on the smaller side, you’ll probably want to double the number used or at least use a few extra. Milk Milk helps the eggs to become fluffy and creamy. If you don’t have milk on hand, you can simply use water. The eggs will be less fluffy and creamy, but it will get the job done. Sharp Cheddar Cheese A good sharp cheddar cheese is our absolute favorite type of cheese. We enjoy it by itself as a quick snack or with savory dishes like this one. A sharp cheese has a bold, tangy flavor that pairs perfectly with the creaminess of the eggs and the saltiness of the ham. Saltine Crackers Our secret ingredient that will add texture, crunch, and a delicious crispy crust on our casserole! Saltine crackers will help to bulk up the casserole as well as help everything bind together. You can use salted or unsalted here. I typically use salted, so I have omitted the use of additional salt in the recipe. Make this with me on YouTube! Let’s Make The Easiest Ham and Cheese Breakfast Casserole! To start, preheat the oven to 350 degrees. In a large bowl, whisk together eggs and milk until the eggs are lightly beaten. Add ham, onions, butter, spices, and two cups of shredded cheese. Mix gently to combine. Pour mixture into a lightly greased 9x13 baking dish. Top mixture with crushed saltine crackers. Bake for approximately 40 minutes or until eggs are cooked through completely. Remove from oven and top with remaining half cup of cheese. Bake for an additional 5 minutes or until the cheese has melted completely. This hearty breakfast casserole is the first recipe my daughters were able to put together by themselves. It's a family favorite and fits the bill for an easy holiday breakfast or a potluck brunch. The best part is that it requires minimal ingredients that are typically budget-friendly, pantry staples. The beauty of this recipe is the versatility of ingredients so feel free to mix it up with your favorites! Yield: 8-10 Servings Ingredients: 32 ounces cubed ham 1 medium onion, diced 8 large eggs 1 cup milk 2 tablespoons butter, melted 2 ½ cups sharp cheddar cheese, shredded 1 teaspoon pepper ½ teaspoon garlic powder 1 ½ cups or approximately 25-30 saltine crackers, crushed Directions: Preheat oven to 350 degrees. Prepare a 9x13 baking dish by spraying lightly with non-stick spray or by buttering the bottom and edges of the dish. In a large mixing bowl, whisk milk and eggs until lightly beaten. Add ham, onions, butter, spices, and two cups of shredded cheese to egg mixture. Mix gently to combine. Pour mixture into a prepared 9x13 baking dish. Top mixture with crushed saltine crackers. Bake for approximately 40 minutes or until eggs are cooked through completely. Remove from oven and top with remaining half cup of cheese. Bake for an additional 5 minutes or until the cheese has melted completely. We want to hear from you! Let us know what you think about this recipe 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!

Light and fluffy buttermilk chocolate chip pancakes will be a new family favorite for breakfast or anytime! Jump to recipe Like my Buttermilk Mixed Berry Waffles recipe, buttermilk pancakes are something I've made for my daughters since they were toddlers. When they were young, I would make the pancakes “silver dollar-sized” and freeze any leftovers. It was a great way for this busy and exhausted college mom to have a fun, healthy breakfast ready to go. Now that the girls are older, I make these light and fluffy pancakes larger, but they're still fun and readily available! The use of budget-friendly pantry staples makes having homemade pancakes on hand no problem! Plus, a lot of the ingredients can be used in other breakfast favorites like Banana Walnut Muffins and Peach Butter Waffles. And don’t forget our favorite doughnut recipes like Baked Apple Cider Doughnuts and Honey Lemon Cake Doughnuts! If you have young ones that could really use the extra protein, baked goods like these are great way to add it in. Just add a scoop (or about 3 tablespoons) of your favorite protein powder to the dry ingredients listed in the directions down below. Here’s what you’ll need to make these Buttermilk Chocolate Chip Pancakes Flour I used organic, unbleached all-purpose flour for this recipe, but you could certainly use a gluten-free option. 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. 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 not be as thick and fluffy. Eggs, Sugar, and Salt All completely necessary to flavor and bind our dry ingredients. Vanilla Extract I love using my homemade vanilla extract in baking recipes. If using a store-bought option, try to choose one that is of the highest quality. Making your own vanilla extract is super easy! You’ll just need one cup of vodka or spiced rum that's at least 80 proof and 6 vanilla beans. Add your alcohol preference to an eight-ounce jar then add in the vanilla beans. Secure a lid on your jar and store in a cool, dark cabinet for at least 8 weeks. Give the jar a good shake about once a week. The longer, the better in my opinion. You can check out my other homemade extract recipes here. Baking Powder and Baking Soda Yep, I use both baking powder and baking soda for our pancakes. We’re going for extra fluffy pancakes here! Chocolate Chips My girls always request to have mini chocolate chips in their pancakes and waffles. Normally I wouldn’t offer up chocolate for breakfast but because this is such a small amount and the other ingredients are pretty clean, I don’t mind giving them this sweet treat for breakfast every so often. You can absolutely leave them out or add in your favorite diced fruits. Make this with me on YouTube! Making homemade Buttermilk Chocolate Chip Pancakes is easy! The short version of making almost any pancake, waffle, or baked good is: combine wet ingredients in one bowl, combine dry ingredients in another bowl, add the dry ingredients to the wet ingredients and stir well. It may seem unnecessary to dirty up so many bowls, but there's actually some pretty cool science that happens when we separate the ingredients like this. When we use leavening agents, also known as aeration agents, like baking powder or baking soda, we want to make sure they are being dispersed evenly. This helps to ensure an even rise and consistency in flavor. So, let’s get to it! First, combine eggs, vanilla extract, buttermilk, and oil in a large bowl. In a medium bowl, combine flour, sugar, baking powder, baking soda, and salt. Combine dry ingredients to wet ingredients by about a ½ cupful at a time. Stir well to combine. The batter should be thick but still a pourable consistency. If your batter is too runny, add a tablespoon of flour and mix. Allow batter to rest covered at room temperature for approximately 10-15 minutes. This step really is the secret to getting fluffy pancakes! During this rest period, the flour is able to fully absorb the liquid which helps to provide a smooth texture and a better rise. In a large skillet over medium-high heat, add one tablespoon of oil. When skillet is hot, pour batter by ¼ cupful onto skillet. After about 30-40 seconds, sprinkle each pancake with two teaspoons of mini chocolate chips. Flip pancakes when bubbles form and edges begin to harden. Cook until the second side is golden brown. Ingredients 4 cups all-purpose flour 3 teaspoons sugar 1 Tablespoon baking powder 2 teaspoons baking soda ½ teaspoon salt 4 large eggs, lightly beaten 2 teaspoons vanilla extract 3 ½ cups buttermilk ½ cup + 1 Tablespoon vegetable oil 1 1/3 cup mini chocolate chips Directions In a large bowl, combine eggs, vanilla extract, buttermilk, and oil. In a medium bowl, combine flour, sugar, baking powder, baking soda, and salt. Combine dry ingredients to wet ingredients by ½ cupful at a time. Stir well to combine. The batter should be thick but still a pourable consistency. If your batter is too runny, add a tablespoon of flour and mix. Allow batter to rest covered at room temperature for approximately 30 minutes. In a large skillet over medium-high heat, add one tablespoon of oil. When skillet is hot, pour batter by ¼ cupful onto skillet. Sprinkle each pancake with two teaspoons of mini chocolate chips. Flip pancakes when bubbles form and edges begin to harden. Cook until the second side is golden brown. How to Freeze Buttermilk Chocolate Chip Pancakes: Option 1: Allow pancakes to cool completely. Layer pancakes onto wax paper and wrap up the ends of the paper. Store in a gallon sized freezer bag in the freezer for up to 2 months. Option 2: Allow pancakes to cool completely. Place pancakes in a single layer on a parchment-lined baking sheet. Flash freeze for at least 30 minutes. Remove and place into freezer safe bag or container. To reheat, warm pancakes in the microwave in a single layer for 2 -2 ½ minutes. 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!

There's no need for takeout when homemade pizza dough is so easy to make. Just a few pantry staples are all you need to have a delicious start to homemade pizza that will make you forget all about the local pizza joint! Jump to Recipe As a teenager, I worked at a pizza franchise answering phones, tossing pizza dough in the air, and making a gazillion pizzas on busy Saturday nights. I had an absolute blast! Some of my best memories were made with the friends I met there and have remained in contact with for years now. The restaurant was located near a government military base, and I met people from all over the world. While the franchise’s way of making pizza was pretty good, nothing beats a homemade version, in my opinion. Pizza dough is really made up of only 6 basic ingredients, plus a little garlic powder simply because we love garlic so much! This homemade pizza dough creates a soft and chewy crust that comes together quickly in just one bowl. If you have little ones who enjoy helping out, making homemade pizza is the perfect time to let them help. My BBQ Chicken Pizza with homemade barbecue sauce is a family favorite! The ingredients needed for homemade pizza dough are: Active Dry Yeast You can find dry yeast at just about any supermarket. My local dollar stores even have it, though I’m not sure how great the quality of it is. I typically purchase Red Star’s Organic Active Yeast. I’m not an affiliate with them, I’ve just never had any issues with it. Active Dry Yeast is typically what I have on hand the most often and I don’t really mind the additional few minutes it takes to proof it. To proof active dry yeast, you simply just add it to warm water to activate it. The water should be at least 110 degrees but no more than 130 degrees. If the water is too hot it will kill the yeast. After a few minutes, you should start to see the yeast bloom. It should look a bit frothy in the water. If there are no changes to the yeast, then it has likely expired, and you’ll need to start a new batch. You can absolutely use Instant Dry Yeast and skip the proofing process! Granulated Sugar Sugar not only adds flavor to the dough but also helps to activate the yeast. All-Purpose Flour You can absolutely use gluten-free flour for this recipe; however, I used 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. Oil I absolutely love using my Cayenne and garlic-infused olive oil. I use it in just about everything I make. The use of it here is to flavor the dough and help keep it from sticking to the bowl. Salt Simple table salt is probably the most underestimated and most used ingredient in our kitchen. It adds so much flavor and helps to tighten and strengthen the gluten structure. Pizza is no fun at all if the toppings fall straight through the dough! Garlic Powder As I mentioned, we just love the taste of garlic. It adds such a warm flavor that pairs so well with the acidity of tomato sauce. To make this homemade pizza dough: I adore my KitchenAid Mixer and use it anytime we’re making pizza or my Honey Butter Yeast Rolls. However, you can certainly mix and knead this dough by hand if you’re looking for a good arm workout. To start, add yeast and sugar to mixing bowl. Slowly add in warm water. Allow mixture to rest for about 5 minutes. If the yeast is active the water should look frothy on top. Add salt and garlic powder to the yeast and water mixture. Turn mixer to low speed (I usually use the level 4 on my KitchenAid) and begin carefully adding flour. I stop at 2 ½ cups and check to see how it’s looking. If it still looks too wet, I add the additional ½ cup. Continue mixing and slowly drizzle in oil. Allow the dough to form a sticky ball. This typically only takes about 3-4 minutes. Remove the mixing bowl and cover with a warm, damp dish towel. Allow dough to rest and rise for about 10 minutes. Remove the dough from the mixing bowl and place on a lightly floured surface. Begin rolling out the dough into the desired shape. I have round pizza pans, so I aim for as circular as possible. I don’t always get there but no one seems to mind eating an egg-shaped pizza. Using a fork, lightly tap the dough several times all over. These tiny holes will help to prevent air pockets in the dough while it cooks. Place the dough on a pizza pan or pizza stone, then into a preheated 400-degree oven and bake for about 5-6 minutes. Remove the dough from the oven and begin adding your favorite sauce and toppings. Bake pizza for approximately 16-20 minutes or until crust is golden brown and cheese has melted. Ingredients 1 Tablespoon active dry yeast 1 Tablespoon granulated sugar 1 cup warm water (105 degrees F) 2 ½ - 3 cups all-purpose flour 2 Tablespoons infused oil 1 teaspoon salt 1 teaspoon garlic powder Directions Preheat oven to 400 degrees. In a stand mixer with a dough hook attachment, combine yeast, sugar, and water. The mixture should begin to bubble and become frothy over a period of approximately 5-7 minutes. Add two cups of flour, salt, and garlic powder to the yeast mixture. Begin combining mixtures on a medium setting. Drizzle in oil while mixing. Continue adding flour until the dough becomes less wet and sticky but does not appear dry. Dough should begin forming a ball shape after approximately 3-5 minutes. Remove the mixing bowl from mixer and cover with a warm, damp kitchen towel. Allow dough to rise for approximately 10 minutes. Carefully remove the dough from the mixing bowl and place on a lightly floured surface. Begin rolling out the dough to form your desired shape. Carefully place dough onto a baking sheet or pizza pan lined with parchment paper. Using a fork, poke holes into the dough approximately 5-6 times. Bake the dough for approximately 5-6 minutes. Remove partially baked dough from the oven and top with your favorite sauce and toppings. Bake pizza for approximately 16-20 minutes or until dough is golden brown and cheese is melted. How to Freeze Homemade Pizza Dough This homemade pizza dough freezes great! If you'd like to prepare pizza dough to use later, simply follow the directions to form your dough ball. Lightly oil the dough ball with a neutral tasting oil like olive oil or avocado. Place the dough into a freezer-safe storage bag and store in the freezer for up to 2 months. When you’re ready to use the frozen pizza dough, remove it from the freezer and allow to thaw in the refrigerator overnight or for at least 10-12 hours. Remove the thawed dough from the refrigerator and allow it to come to room temperature before you begin rolling it out. What are your favorite pizza toppings? Let us know in the comments down 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!

This one-pot wonder comes together in under 30 minutes and is a crowd pleaser! Serve it on toasted brioche buns to create a magical combination of smokey, savory, and sweet. Serve with my Homemade Fried Potato Chips and Homemade Nacho Sauce to ensure everyone will be asking for seconds! Jump to Recipe Y’all know as a mom that works outside of the home, I love a meal that can come together quickly and easily. This is especially true in the summertime when canning season is in high gear. This take on a childhood favorite comes together in just 30 minutes and uses budget friendly pantry staples to make a kid-approved meal that's as delicious as it is simple to make. Serve these tasty sandwiches with my Homemade Fried Potato Chips to ensure everyone will be asking for seconds! For more of our 30-minute meals check out our favorites: Baked Three Pepper Chicken Easy Beef & Broccoli Skillet Ground Beef & Ramen Korean Bowl Here’s a few things you’ll need to make these Smokey Sloppy Joes: Ground Beef I like to use a lean ground beef, but ground turkey or ground pork would also be good options. The Best Homemade BBQ Sauce We truly believe this really is the absolute best homemade BBQ sauce. However, if you don’t have a homemade version on hand, you can certainly use your favorite. In the past, we have enjoyed Sweet Baby Ray’s and Stubbs brands. Stone Ground Mustard This will add a delicious tang to the sauce. Worcestershire Sauce The “dub sauce” will add a savory, umami flavor that will add complexity. Celery, Garlic, Peppers, and Onions All of which will add flavor and texture. Ketchup For sweetness and that traditional tomato flavor. Beef Stock Another savory component that will add flavor and liquid for the sauce to simmer in. Spices Ground black pepper, salt, chili powder, and paprika are all totally necessary to increase the overall flavor profile. Hickory Liquid Smoke The not-so secret-ingredient that will add that smoky goodness to each and every bite. Ingredients Serves 4 1-pound lean ground beef 1 Tablespoon oil 1 medium yellow onion, finely chopped 1 medium red bell pepper, finely chopped 1 stalk celery, finely chopped 2 cloves garlic, finely minced 1 cup homemade beef stock 2 Tablespoons Worcestershire sauce 1 Tablespoon stone ground mustard 1 Tablespoon Ketchup 2 Tablespoons The Best Homemade BBQ Sauce 2 teaspoon Hickory Liquid Smoke 1 teaspoon salt ½ teaspoon ground black pepper ½ teaspoon paprika ½ teaspoon chili powder Directions In a large skillet, brown ground beef over medium-high heat until browned. Add onion, pepper, and celery to skillet and sauté until vegetables are tender and lightly caramelized. Add garlic and sauté until fragrant, approximately 1 minute. Slowly add ¼ cup beef stock and deglaze pan by scrapping up any bits stuck to the pan. Add remaining ingredients and stir well to combine. Bring to a boil then reduce heat and simmer for approximately 5-10 minutes or until sauce has thickened. Serve over brioche hamburger buns with your favorite sandwich toppings. Did you enjoy this Smokey Sloppy Joes 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!

This homemade nacho cheese sauce is creamy, cheesy, and has just the right kick of spice! Jump to Recipe Have you looked at the ingredient list on store-bought jarred cheese dip recently? A popular brand name version has a whopping TWENTY-NINE ingredients. Most of which, I don’t know what they are or how to even begin to pronounce them. The best thing about this homemade cheesy goodness is there’s no unnecessary weird junk in it. This homemade nacho cheese sauce comes together in under 10 minutes and has just 6 simple ingredients that you probably already have on hand. It can be used as a dip for tortilla chips or veggies, as a delicious covering for homemade macaroni and cheese or baked potatoes, or as a homemade version of the condensed cheddar soup that comes in a can. The possibilities are endless! What You’ll Need: Butter - the real stuff Flour - all-purpose works Half & Half - don’t use low-fat milk Cheddar Cheese - Shredded straight off the block Jalapeno - Pureed or finely minced Salt - Just a pinch or two What to Pair with Homemade Nacho Cheese Sauce? Homemade BBQ Meatballs – Dip these sweet and savory BBQ meatballs into the nacho cheese sauce for a delicious BBQ cheeseburger appetizer! Baked Ham and Cheese Bites – A family favorite on game day, dip these for an extra cheesy bite! Homemade Fried Potato Chips - Cover this crispy, crunchy snack with homemade nacho cheese sauce to create a perfect pairing! Smokey Sloppy Joes - Drizzle some cheese sauce on top for a magical combination of messy goodness! Comfy Cozy Slow Cooker Chili - Top off your grilled hotdogs or brats with chili and nacho cheese sauce! Homemade Pizza Dough - Create a homemade cheeseburger pizza that beats anything that can be delivered! Helpful Tips This recipe comes together in just a few short minutes, so have everything you need right at your fingertips. I highly recommend using an immersion blender with a whisk attachment. This will help to create a super creamy sauce without the arm workout! Keep whisking! If you’re stirring this sauce by hand - Do. Not. Stop. Whisking. When you’re done, go buy yourself a $20 immersion blender with a whisk attachment. You’ve earned it! Use real butter, salted, or unsalted. Do not skimp on this! Do not substitute the half and half for low-fat milk. This will result in an incredibly runny sauce. Don’t use cold half and half because it may curdle when poured into the saucepan. Use room temperature and pour the liquid in slowly. Homemade nacho cheese sauce is so easy to customize to your heat preference. The spice in this recipe is light enough for most kiddos to enjoy but feel free to amp up the spice if that’s your thing. For the creamiest texture, use freshly shredded cheese straight off the block. Do not overheat your saucepan. This can cause scorching. Unfortunately, this is not an approved recipe for home canning. Trust me, I checked, and I couldn’t find one. So, stick to enjoying it within a couple of days. It stores great in the fridge. To make a jalapeno puree, simply blend together one small jalapeno pepper with 2-3 tablespoons of water. If you like spicier cheese, add additional jalapeno or your favorite hot pepper. Or use a high-quality store-bought version like Louisianna Pepper Exchange Jalapeno Puree. My kids prefer the jalapeno puree rather than the minced fresh pepper but feel free to use your own discretion. For an incredible Taco Tuesday Night experience, drizzle homemade nacho cheese sauce on my Slow Cooker Chili Lime Carnitas and as a dip for my Baked Chicken Taquitos! Ingredients ½ stick butter (1/4 cup) 3 Tablespoons flour 1 1/3 cup Half & Half 1 cup cheddar cheese, shredded 1 teaspoon jalapeno puree or 1 minced fresh jalapeno ½-1 teaspoon salt Directions Melt butter in a small saucepan over low-medium heat. Add flour and whisk well. Cook for approximately 2-3 minutes or until rue has changed to a lightly golden-brown color. Carefully, add the half and half slowly, just a little at a time while continuously whisking. Continue whisking and cooking the sauce for approximately 4-5 minutes or until sauce begins to thicken. Add the shredded cheese and continue whisking well until completely melted and incorporated into the sauce. Store any leftovers in an airtight container in the refrigerator for up to 3 days. Recipe Variations For additional spice, add in extra jalapeno puree or use Pepper Jack cheese instead of cheddar. For an extra creamy cheese sauce, add an additional ½ cup of freshly shredded cheddar cheese. Reheating Homemade Nacho Cheese Sauce Microwave in 30-second increments stirring well after each increment. Stovetop in a small saucepan over low heat stirring well until heated through. Freezing This cheese sauce does not freeze well and may become grainy during the reheating process. I do not recommend freezing. If you like delicious homemade recipes like this, click that heart button at the bottom of the page and let us know in the comments down 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!