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This creamy soup comes together quickly and is loaded with all of your favorite baked potato toppings! Want to save this recipe for later? Pin it! Ingredients ( Serves 8) 2 pounds gold potatoes, peeled and cut into 1-inch pieces ½ teaspoon salt 10 slices thick-cut bacon, cooked and crumbled 1 Tablespoon bacon grease or cooking oil 1 medium yellow onion 1 ½ tablespoons butter ¼ cup flour ¼ teaspoon crushed red pepper flakes 4 cups homemade chicken stock 1 cup reserved starchy potato water 2 cups half and half ½ cup sour cream ½ teaspoon ground black pepper 2 cups sharp cheddar cheese, freshly grated ¼ cup green onions, chopped Directions Soak peeled and cut potatoes in a large bowl of cold water for at least 30 minutes. Drain. To a 6-quart stockpot, add drained potatoes to 4 cups water with ¼ teaspoon salt. Boil for approximately 15-20 minutes or until potatoes are fork-tender. Reserve 1 cup of starchy potato water and set aside. Drain potatoes. To the stockpot, add 1 Tablespoon of bacon grease or cooking oil. Add diced onion to pot and sauté for approximately 3-5 minutes or until onions are soft and lightly golden. Add flour and crushed red pepper flakes to onions and oil mixture. Mix well to combine and cook until lightly golden brown. Carefully, add chicken stock and reserved starchy water. Using a spoon to scrape up any browned bits stuck to the pot. Slowly, add in half and half. Bring to a low, continuous boil, then reduce heat to simmer. Carefully, add in potatoes, sour cream, and ground black pepper. Using an immersion blender, begin mashing potatoes to desired consistency. Add shredded cheese one cup at a time and mix well to combine. Add in ¾ of crumbled bacon and stir into soup. Top soup with remaining bacon and cheese. Garnish with chopped green onions and additional crushed red pepper flakes if desired. Click here to sign up for our newsletter today!

This thick and hearty soup is full of fresh broccoli, tender carrots, salty sharp cheddar cheese and savory homemade chicken stock. Jump to Recipe Is there anything more comforting than a bowl of delicious, homemade Cheddar Broccoli Soup? We recently experienced a short bout of spring-like weather but now we're back to a second winter. Or maybe we’re in third winter now. Who knows? The point is the days have become cold again. Admittedly, our winters are very mild compared to our friends in the northern part of the US, but the 30-degree temperatures have us trading in our flip flops for some cozy slippers and a big bowl of this cheesy goodness. Making a pot of soup can seem like a daunting task, but this recipe uses simple ingredients and is easy to follow. And because it’s ready in about 30 minutes, it's the perfect meal to snuggle up to while binge-watching your favorite show . Be sure to make my Honey Butter Yeast Rolls too! They’re the perfect companion for dipping into the soup and savoring every last drop. Here's what you’ll need to make this Cheddar Broccoli Soup: Broccoli I like to use fresh broccoli florets, but you could certainly use frozen if you prefer or if that’s what you have on hand. Be sure to cut the florets into small pieces so that there's some in every bite! Carrots You can purchase matchstick cut carrots or shred your own. I find using a box grater makes quick work. Onion, Garlic, and Celery These aromatics add depth and flavor to the soup. Chicken Stock I make my own chicken stock because it’s just so easy and tastes so much better than anything found in a store, in my opinion. However, if you use a store bought stock, look for a high-quality one like Target’s store brand, Good & Gather . They have an organic chicken stock that was ranked the best tasting store-bought version by the New York Times . If you prefer to make this soup vegetarian, vegetable stock can be used instead. Heavy Cream For that delicious, creamy consistency, you don’t want to skimp out on this ingredient. You can also add milk or omit it if you must, but the overall thickness and richness of the soup may suffer. Butter & Flour These are used to make a roux which helps to thicken the soup. Sharp Cheddar Cheese We like a really sharp cheddar, but you could certainly use a mild cheddar, Monterey Jack, or gouda cheese if you prefer. Ingredients 4 cups fresh broccoli florets, chopped 1 large carrot, freshly grated 1 medium yellow onion, diced 2 stalks celery, thinly sliced 4 cloves garlic, finely minced 2 quarts homemade chicken stock 1 ½ cups heavy cream ¼ cup all-purpose flour 1 Tablespoon infused oil 2 Tablespoons butter 2 ½ cups cheddar cheese, grated Salt & Pepper to taste Directions In a heavy-bottomed stock pot or large Dutch Oven, sauté onions and celery in infused oil for approximately 5 minutes or until tender. Add garlic and sauté for approximately 1-2 minutes or until fragrant. Add butter and melt then add flour. Whisk for approximately 2 minutes or until light golden-brown. Carefully add chicken stock to pot, scraping up any cooked bits on the bottom of the pot. Add heavy cream, broccoli, and grated carrot. Simmer on low heat for approximately 15-20 minutes. Remove from heat, add 2 cups grated cheese and stir until melted and cheese is incorporated. Top each serving with additional cheese if desired. Can Cheddar Broccoli Soup Be Frozen? Yes! This soup freezes and reheats very well if stored properly. I use Pyrex with snap lids. I find this is the best way to ensure there’s no spillage or mess in the freezer or during the thawing process. Be sure to leave about an inch of headspace in whatever freezer safe container you’re using to allow the soup to expand as it freezes. When ready to reheat, just thaw in the fridge overnight and reheat in the microwave or in a saucepan on the stovetop. If you enjoyed this Cheddar Broccoli Soup recipe, let us know in the comments below or click the heart button on the bottom right of this post. Simple things like that help our small family business grow. 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 soft and buttery yeast rolls are simple enough to add to your casual weekday dinner and beautiful enough to add to your holiday spread! Yield: 12 Rolls Jump to recipe If you’re a novice baker like me, making delicious, homemade yeast rolls may have you feeling a little out of your comfort zone. This recipe is so easy you’ll feel like a pro when you take that first delicious bite. These Honey Butter Yeast Rolls are light, fluffy, and buttery with just the right amount of sweetness, you’ll be making them all of the time! For this Honey Butter Yeast Rolls recipe, you will 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 if off with a flat edge, like the back of a butterknife. Salt This simple ingredient may not seem like much, but it is so important! In order to form strong strands of gluten, salt is needed to help hold the carbon dioxide, which is a by product of the fermentation process. If you’ve ever ended up with dough that didn’t hold its shape well, it’s likely because the gluten strands weren’t strong enough. If you find this as fascinating as I do, you can read more about it here . Raw Honey When it comes to sweeteners, raw honey tops the list with the most nutrients and vitamins. Unlike refined sugar, honey’s proportion of fructose to glucose has a lower glycemic index, meaning that it can help avoid the spike and subsequent crash in blood sugar. (1) 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 3 Tablespoons of oil. Milk I use whole milk for this recipe because it has a higher fat content which helps to add richness to the overall flavor profile. You could also use 2% milk if you want to reduce the fat content but still keep the richness whole milk offers. Instant Dry Yeast The main ingredient that makes these rolls quick and easy is the use of instant dry yeast. I like the use of instant dry yeast in this recipe because of the consistency I get in the final product. Egg One large egg helps to give the dough structure. You can make these Honey Butter Yeast Rolls in just a few simple steps! First, you’ll need to heat one cup of milk to a temperature of 110 degrees. Next, add instant dry yeast to the warm milk. You’ll want to ensure that the milk is at the correct temperature. If it is too hot, it could kill the yeast. If it isn’t warm enough, it may not activate. Instant dry yeast can tolerate a heat level of 130 degrees F. But 110 degrees F is recommended for this recipe. Allow the yeast to rest for approximately 5-7 minutes or until it is bubbly. While waiting for the yeast to become active, combine flour and salt in a large bowl. Using a stand mixer with a dough hook attachment, slowly add the yeast and milk mixture, honey, and 2 Tablespoons of melted butter to the bowl of flour and salt. Allow the mixer to work on low speed for approximately 5 minutes or until the dough comes together and begins to pull away from the bowl. Do not overmix. Continue to knead the dough for approximately 2-3 minutes. Cover the bowl with a warm, damp dish towel and allow dough to rise for approximately 1 hour. Punch down the dough to release any air. Then remove the dough from the bowl and place on a lightly floured surface. Cut the dough into 12 equal parts and form into a ball form. Placed the dough balls into a lightly greased 9x13 baking sheet. Cover with a warm, damp dish towel and allow to rise again for approximately 30-45 minutes or until they double in size. Whisk one large egg to create an egg wash. Brush each roll with egg wash. Preheat oven to 350 degrees. Bake on the lowest oven rack uncovered for approximately 20-22 minutes. Let’s make some Honey Butter Yeast Rolls! Ingredients 3 Cups All-Purpose Flour 1 1/2 Teaspoon Salt ¼ cup Honey plus 2 Tablespoons 4 Tablespoons Unsalted Butter, melted and divided 1 cup Whole Milk 2 Tablespoons or 1 Packet Instant Dry Yeast 2 Large Eggs Non-stick spray Directions In a small saucepan over medium heat, heat milk until it reaches a temperature of 110 degrees. The temperature of the liquid is super important! If it's too hot, it could kill the yeast. If it isn’t warm enough, it may not activate. Add instant dry yeast to warm milk. Allow to rest for approximately 5-7 minutes or until yeast is bubbly. In a large mixing bowl, combine flour and salt. Using a stand mixer with dough hook attachment, slowly add in yeast/milk mixture, honey, 1 large egg and 2 tablespoons melted butter. Use a low setting to gently work ingredients into a dough; approximately 5 minutes. Do not overmix. Cover bowl with a cotton dishtowel and allow dough to rise; approximately 15-20 minutes. Remove dough from bowl and place on a lightly floured surface. Cut the dough into 12 equal pieces and form into a loose ball form. Place dough balls into a lightly greased 9x13 baking sheet. Allow dough balls to rise a second time by placing a warm, damp dish towel over them for approximately 30-45 minutes or until they have doubled in size. Preheat oven to 350 degrees. In a small bowl, gently whisk 1 large egg to create an egg wash. Remove dishtowel and brush egg wash onto the top of each roll. Bake rolls on the bottom oven rack and uncovered for approximately 20-22 minutes or until tops are golden brown and center is cooked through. Top each roll with the remaining melted butter and drizzle with additional honey if desired. If you enjoyed this Honey Butter Yeast roll recipe, we want to hear from you 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! Sources : 1) https://bestbees.com/2023/01/16/benefits-of-honey/

As I have mentioned before, I love my home freeze dryer ! It's saved me countless times from tossing out valuable leftovers. Ever the budget-conscience saver, I hate to waste food so being able to save a meal for another day without taking up precious freezer space is right up my alley. Home freeze-drying offers the perfect solution. We love having these meals on camping trips and they've saved the day a time or two, for quick and easy homemade dinners. Try out 5 of our favorite recipes! Comfy-Cozy Slow Cooker Chili This easy slow cooker chili uses simple pantry staples to create a rich and hearty comfy-cozy flavor that warms the soul. Dirty Jambalaya with Venison Sausage Spicy. Southern. Classic. Affordable. This one-pot meal is full of bold Cajun flavors! Five Cheese & Italian Sausage Baked Penne This mouthwatering recipe comes together quickly and is packed with five flavorful cheeses, delicious Italian sausage, and affordable pantry staples. Homemade Vegetable Beef Soup This cozy homemade soup offers nutritious vegetables and delicious ground beef in a rich and savory broth. Loaded Hashbrown Casserole Savory, crispy bacon, ooey-gooey cheddar cheese, and freshly grated potatoes make this simple casserole sing! Freeze-Drying & Reconstitution Directions: For these recipes, you'll want to load each of your freezer dryer trays about ¼” from the top rim of the tray ensuring that food on each tray is evenly distributed and spread out. You don't want to overpack your trays or go over the rim of the tray. Following your manufacturer’s instructions, freeze dry until each tray is completely dried. Each recipe takes about 18-24 hours to completely dry in my medium-sized Harvest Right freeze dryer. Once the food is completely dried, carefully remove from the trays and add to mylar bags. We like to store our filled bags in a food-safe 5-gallon bucket in a temperature-controlled environment. When ready to eat, slowly add water until you have reached your desired consistency and heat through. 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!

Want to save this recipe for later? Pin it! Serves 6 My friends, this just may be my new favorite pasta dish! It’s creamy, without feeling heavy, and savory, with just the right amount of tang. The best part, with a little prep work beforehand, it can be on the table in about 30 minutes. I used to be horrible at remembering to thaw chicken in time for dinner AND allowing time for it to marinate. Oftentimes, it just didn’t have enough flavor and tasted pretty bland. Over the years, I have started marinating my chicken as soon as I bring it home from the store. I like to purchase the larger, family packs and break those into 2-3 chicken breasts per freezer bag. In each freezer bag, I add a simple marinade. Sometimes I just throw together a sauce with whatever I have on hand like lemon juice, black pepper, and basil. Other times, I use bottled salad dressing to make my life just a tad bit simpler. I like to have three or four bags with different marinades. Then I just toss the bags into the freezer. When the chicken thaws in the fridge, it is already in the marinade and is full of flavor. One of my favorite salad dressings to use is Sundried Tomato Vinaigrette. It is bold and tangy and adds just the flavor punch I am looking for. For this recipe, I used the Kraft brand, but the Organicville Sundried Tomato & Garlic dressing is delicious as well. I like to serve this with crusty bread and a mixed greens salad. Ingredients 2 large boneless, skinless chicken breasts 1 cup, plus 2 Tablespoons Sundried Tomato Vinaigrette dressing 2 cups elbow macaroni 1-2 Tablespoons oil (I used olive oil) ½ cup white cooking wine 1 ½ cup stock (I used homemade chicken stock) 2 ounces shredded Parmesan cheese Juice of 1 lemon ½ teaspoon onion powder 1 teaspoon garlic powder ½ teaspoon dried basil ½ teaspoon ground black pepper ½ teaspoon salt ½ cup reserved starchy pasta water Directions Marinate chicken breasts in 1 cup vinaigrette for at least 30 minutes. Remember, the longer you marinate, the more flavor your chicken will have. Cut chicken into bite-sized pieces of approximately 1 inch. Over medium-high heat, cook the chicken in oil, until cooked through and reaches an internal temperature of at least 165 degrees. Remove chicken from your skillet and set it aside. While your chicken is cooking, fill a large pot with 4 cups of water and salt, and bring to a boil. Add macaroni noodles and cook for approximately 8 minutes or until desired tenderness. Reserve ½ cup of the starchy pasta water and drain pasta. Add white cooking wine to your pan and deglaze for approximately 30 seconds. Add in chicken stock, 2 Tablespoons of vinaigrette, lemon juice, ½ cup of starchy pasta water, and spices. Simmer the sauce on low heat for approximately 10 minutes. Add chicken, pasta, and the majority of shredded Parmesan cheese. Gently stir to combine. Cover and simmer for approximately 5 minutes or until sauce has thickened and cheese is melted. Top with remaining Parmesan cheese. 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!

In my kitchen, the slow cooker is used year-round. It makes dinner so easy on those busy fall weeknights, and helps keep the heat down during the summer. It is my absolute favorite kitchen appliance! This dish was inspired by one of our favorite dishes: the famous Chicken Taco Chili by Skinny Taste . Serves 6 Ingredients Chicken 4 boneless, skinless chicken breast or thighs 2 cups chicken stock 1 15-ounce can pinto beans 1 15-ounce can corn, drained 2 jalapenos, finely minced 1 yellow onion, chopped 4 cloves garlic, minced 1 lime, zest and juice 1 teaspoon salt ½ teaspoon ground black pepper ¼ teaspoon crushed red pepper flakes ½ teaspoon ground cumin ½ teaspoon ground smoked paprika 4 Roma tomatoes, chopped ¼ cup fresh cilantro (or 2 Tablespoons dried) Shredded Cheddar cheese, optional Rice 2 cups white rice, cooked 1 cup chicken stock 2 limes, juiced 2 large cloves garlic, finely minced ¼ cup fresh cilantro (or 2 Tablespoons dried) Directions Add all chicken ingredients except tomatoes and cheese to a 6-quart slow cooker. Cook on LOW for 8 hours or on HIGH for 6 hours. Using two forks, carefully shred chicken breasts into smaller pieces, and add the diced Roma tomatoes. Replace lid to slow cooker and turn setting to WARM. In a medium saucepan over medium-high heat, bring 1 cup of chicken stock to boil. Add in rice and garlic, then reduce heat to low and simmer for approximately 15 minutes or until liquid is absorbed and rice is tender. Add lime juice and cilantro. Mix gently to combine with rice. Serve chicken mixture over rice. Top with sharp cheddar cheese, avocado or other favorite toppings. 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 delicious pasta dish is full of crispy bacon and juicy chicken pieces tossed in a homemade ranch dressing. I like to serve it with my homemade yeast butter rolls or as a side dish to homemade pizza ! Want to save this recipe for later? Pin it! Ingredients 2 cups elbow macaroni, cooked and drained 2 cups Homemade Ranch Dressing 10 strips bacon 3 medium chicken breasts, diced into ½ pieces 1 Tablespoon infused oil ½ onion, diced 1 stalk celery, diced 2 cloves garlic, minced 2 teaspoons ground black pepper 1 teaspoon salt 1 cup freshly grated Parmesan cheese Directions In a medium skillet over medium-high heat, cook bacon until browned and crispy. Remove from pan to a paper towel-lined plate and allow excess grease to drain off. When bacon is cooled, crumble into small pieces. In the same pan with residual bacon grease, add 1 TBS oil if needed and cook chicken pieces until browned and the internal temperature is at least 165 degrees. Remove chicken from skillet and add to plate with bacon. Sauté onions, celery, and garlic in residual oil in skillet over medium heat for approximately 3 minutes. Turn off heat and allow to cool to room temperature. In a large bowl, combine cooked macaroni, ranch dressing, bacon, chicken, sautéed vegetables, pepper, salt, and Parmesan. Mix well until all ingredients are incorporated. Serve warm or chilled. Like this recipe? Try my Italian pasta salad ! 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 Simple Skillet Sweet and Sour Chicken is sweet, tangy, and comes together in about 30 minutes! Follow along as I make this dish over on YouTube ! Jump to recipe Who needs takeout when you can make this Simple Skillet Sweet and Sour Chicken! We made the decision to eat from our pantry during the Pantry Challenge in 2022 and haven’t looked back! Nothing tastes better to us than homemade. Eating home-cooked meals not only tastes better, but helps to save money, eat healthier, and improve our cooking skills. If you’d like to learn more about the Pantry Challenge and what it can teach you, you can find it here . Don’t get me wrong, going to a restaurant used to excite me. A meal I didn’t have to plan, prepare, and then clean up after? YES, PLEASE! But that comes with its own negatives. The prices, the waiting, the prices, keeping the kids occupied. And did I mention the prices?! Not to mention the often times the food is lackluster and service can really be hit or miss. Call me crazy, but I truly believe eating homemade, real food is where it’s at. I love that this dish comes together so quickly and with minimal effort, which is perfect for a busy weeknight. And the leftovers are definitely worth fighting for! Ready to get started? For this Simple Skillet Sweet and Sour Chicken recipe, you will need: Chicken I typically use boneless, skinless chicken breasts, but chicken thighs are absolutely delicious as well. Don’t limit yourself to just chicken. Shrimp and pork both pair perfectly with this homemade sweet-and-sour sauce! Onions and Peppers I like to use a yellow onion and a red bell pepper for this recipe because they both offer a mild sweetness that balances the acidity of the vinegar. It also adds a bit of crunch and texture to the dish. Ketchup A good quality ketchup can help to add a sweet and tangy taste to the homemade sweet and sour sauce. Ketchup can also add a little color to the sauce and help to give a shimmering texture that covers your chicken. Apple Cider Vinegar Vinegar will add a tart, acidic flavor to the dish that balances out its sweetness. Soy Sauce Soy sauce offers salt and umami components to help balance the sweet and sour. Spices and Seasonings For a rich, well-rounded sauce, don't skimp out on the seasonings and spices! Brown Sugar It wouldn’t be sweet and sour without a sweet component, right? Granulated sugar will work fine as well. I prefer brown sugar because it has that subtle taste of molasses. Making this Simple Skillet Sweet and Sour Chicken is Easy! You’ll want to start by mixing the ingredients for your sauce in a large bowl: Ketchup, vinegar, soy sauce/coconut aminos, water, garlic powder, onion powder, crushed red pepper flakes, ginger, and brown sugar. Next, season chicken pieces with salt and pepper then cook over medium-high heat for about 4 minutes. Add onions and peppers and sauté with the chicken pieces for just a couple of minutes. Add sauce mixture to the pan and coat chicken, onion, and peppers. Reduce heat and simmer on low heat for about 5 minutes or until sauce begins to thicken. Turn off the heat and allow the mixture to rest for about 3 minutes before serving over rice or noodles. Ingredients 4 chicken breasts, diced into 1-inch pieces ½ teaspoon ground black pepper 1 teaspoon salt 1 medium onion, chopped into 1-inch pieces 1 medium red bell pepper, chopped into 1-inch pieces ½ cup ketchup ½ cup apple cider vinegar ¼ cup soy sauce ¼ cup water 2 teaspoons garlic powder 2 teaspoons onion powder ¼ teaspoon ground ginger ½ teaspoon crushed red pepper flakes 1 cup brown sugar Directions To a large bowl, add ketchup, vinegar, soy sauce, water, garlic powder, onion powder, crushed red pepper flakes, ginger, and brown sugar. Gently stir to combine. Season chicken pieces with salt and pepper. Over medium-high heat, cook chicken until about halfway cooked through, approximately 3-4 minutes. Add onions and bell pepper to chicken. Stir. Cook for approximately 2-3 minutes. Add sauce to chicken, onions, and peppers. Stir to incorporate sauce. Reduce heat to simmer. Place lid on skillet if available. Simmer on low heat for approximately 3-5 minutes or until sauce begins to thicken. Turn off heat and allow mixture to rest for approximately 3-5 minutes. Sauce will continue to thicken as it sits. Serve over your favorite rice or noodles. If you made this Simple Skillet Sweet and Sour Chicken, we want to hear about it! Let us know if you enjoyed it or if you made any substitutions 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!

Tender, juicy chicken, smokey homemade barbecue sauce, and a creamy combination of mozzarella and sharp white cheddar piled onto an easy homemade crust make this pizza a fun family favorite. Take-out pizza will be a thing of the past once you try this delicious homemade version! Jump to Recipe When you love the taste and cost savings cooking at home provides it's easy to be inspired. After home canning the Best Homemade Barbecue Sauce recently, I knew I had to make a homemade pizza with it. And what goes better with barbecue sauce than juicy chicken and crispy bacon? Restaurant pizza just doesn’t even come close to this deliciousness! Making a homemade pizza almost completely from scratch may seem overwhelming but with just a little preparation, it really does come together pretty quickly. Even on the busiest of weeknights, it's easy to get dinner on the table fast by using homemade convenience items. If you aren’t quite prepared to make this pizza from scratch, don’t worry I’ll give you my best store-bought recommendations! To Make this BBQ Chicken Pizza you will need: Pizza Dough Homemade pizza dough is made up of simple pantry staples like flour, yeast, salt, and oil. Mixed with warm water for just a few minutes and with a quick rise of about 10 minutes, you can have a homemade pizza crust ready to go by the time the chicken is done cooking! If your local grocery store has fresh pizza dough available in their bakery, I highly recommend picking up a few. They freeze well and thaw pretty quickly making them great to have on hand for a quick meal. In my neck of the woods, I can find fresh dough at Publix. Aldi has refrigerated pizza dough as well, but it isn’t as fresh tasting as the one from Publix, in my opinion. If you’re really in a pinch, a Pillsbury pizza crust will be just fine. Barbecue Sauce We absolutely love my homemade barbecue sauce . It really is the BEST. It's a home-canned recipe that definitely takes a little time, but it is so worth it. My future self is always so happy for my past efforts! You can make a semi-homemade barbecue sauce in about 15 minutes and there’s no home canning required! Simple ingredients like ketchup, brown sugar, Worcestershire sauce, and a couple of spices are really all you need to make a quick and easy semi-homemade barbecue sauce. Semi-Homemade Barbecue Sauce 1 cup ketchup ¾ cup brown sugar 2 Tablespoons apple cider vinegar 1 ½ Tablespoons Worcestershire Sauce 1 teaspoon chili powder 1 teaspoon onion powder 1 teaspoon garlic powder ½ teaspoon salt ¼ teaspoon ground black pepper Combine all ingredients in a small saucepan. Simmer over low-medium heat for approximately 10 minutes. We enjoy Sweet Baby Ray’s original barbecue sauce. Aldi’s store brand is extremely similar, and both are very affordable. Chicken I like to use a boneless, skinless chicken breast for pizza, but you could certainly use a couple of boneless, skinless chicken thighs. This is also a great way to use up any leftover chicken! To make things super easy, you can purchase a rotisserie chicken and shred it at home in just a couple of minutes. Red Onion Fresh red onions offer a mild tanginess and a bit of freshness that marries well with the other savory flavors. Bacon Am I the only one who thinks bacon makes everything better? Crumbly crisp bacon is a must on this savory pizza! To really speed up this process, you can purchase microwavable bacon at the grocery store. Cheese We love a blend of creamy mozzarella and sharp white cheddar cheese. However, a blend of provolone and parmesan would also be delicious. We think freshly shredded gives the best overall flavor because it doesn’t typically have the preservative coating found on store-bought shredded cheeses. A quick store-bought option is Tillamook Italian blend. It's delicious, convenient, and the ingredients are pretty clean. Let’s Make BBQ Chicken Pizza! First, you’ll want to prepare your dough. If using store-bought, just follow the package directions. If using homemade, you can follow this recipe . Next, cook the bacon until brown and crispy in a medium skillet over medium heat. Remove from skillet and place a paper towel-lined plate to allow excess oil to drain off. When cool enough to handle, break the bacon into smaller pieces. Add diced chicken breast to skillet with residual bacon grease. Cook chicken for approximately 5-7 minutes, or until cooked through and lightly browned on all sides. Remove from heat and place on a paper towel-lined plate to allow excess oil to drip off. I usually just pile the chicken on top of the bacon to avoid dirtying up another plate. I’m a rebel that way. Top prepared pizza dough with about ½ to ¾ cup of prepared barbecue sauce, circling it around the dough but leaving about a 1-inch rim of crust. Begin layering the cooked chicken and bacon pieces. Top with sliced red onion and shredded cheeses. Bake in a 400-degree oven for approximately 16-20 minutes or until the crust is golden brown and the cheese is melted. Remove from the oven and allow to cool for at least 5 minutes before cutting into slices. Allowing the pizza just a few minutes to cool will help the cheese stay intact rather than sliding off immediately. Make this recipe with me on YouTube! Ingredients 4 strips bacon, cooked and crumbled 1 large chicken breast, diced ½ teaspoon salt ¼ teaspoon ground black pepper ½ red onion, diced 1 ½ cups shredded Mozzarella cheese ½ cup freshly shredded sharp white cheddar cheese ½ - ¾ cup Homemade BBQ Sauce Homemade Pizza Dough Directions Preheat oven to 400 degrees. Prepare dough according to recipe or package directions. Over medium heat, cook bacon in a medium skillet until brown and crispy. Remove cooked bacon from skillet and place on a plate lined with paper towels. Break bacon into pieces. Add diced chicken to the hot bacon grease left in the skillet. Cook chicken for approximately 5-7 minutes or until cooked through completely. Remove chicken from skillet and add to a plate lined with paper towels. Add barbecue sauce to prepared pizza dough leaving a 1-inch rim for the crust. Top with cooked chicken, bacon pieces, and red onion slices. Top with shredded cheeses. Bake for approximately 16-20 minutes or until crust is golden brown and cheese is melted. Allow to cool 5 minutes before cutting. If you made this BBQ Chicken Pizza, we would love to know how it turned out. Let us know in the comments! 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!

Tender chicken, fresh broccoli, and flavorful rice mixed with a homemade cheese sauce create a mouthwatering dinner that is ready in no time! Jump to Recipe What is it about a casserole that's just do deliciously comforting? It seems no matter the season, a good casserole always seems to fit the bill and be a crowd-pleaser. This one is definitely a family favorite! We enjoy hosting dinner with friends and family and this dish is one of my favorites to serve because of its ease and simplicity. This recipe is simple enough for a busy weeknight but special enough to serve to guests. I make a big batch of my Honey Butter Yeast Rolls to go along with it. For a special treat, I serve my Mint Chocolate Fudge for dessert! This quick comfort food is hearty and filling, making it perfect for big families or as a budget-friendly meal prep. Pantry staples make this recipe one to keep in your arsenal of quick, easy-to-prepare recipes. It is a kid-approved favorite and a winner at potlucks! What we love about this recipe: Quick and Easy - It comes together with simple, pantry ingredients. Versatility - From the cut of chicken to the crispy topping, almost all of the ingredients have easy swaps, making it perfect for the busy cook! Plan Ahead - This casserole can be prepped up to 2 days in advance, and then baked when you’re ready. Freezer Friendly - Do yourself a favor and prep a double batch of this delicious casserole. Keep one in the freezer for a busy weeknight. For this Cheesy Chicken Broccoli Rice Casserole, you will need: Chicken I use chicken thighs for this recipe because the dark meat is a little more forgiving and doesn’t dry out as quickly as chicken breasts. However, feel free to use what you have on hand. Rice Simple white rice is what I use for this recipe. Brown rice would be delicious as well, just take into account it requires a few extra minutes of cooking time. Chicken Stock This helps to add flavor to the rice. Broccoli My family prefers fresh broccoli florets however I have made this dish using frozen and freeze-dried broccoli and no one could tell the difference. Half & Half We enjoy the creaminess that half and half brings to the dish. Homemade Nacho Cheese Sauce Tastier than that stuff in the can and super easy to make! Cheese I use cheddar cheese for this recipe. If you like a little extra spice, try using pepperjack. Spices Adding flavor is easy with just a few simple spices. Crushed Crackers I typically use crushed Ritz crackers. Breadcrumbs, Panko, and crushed cornflakes will also add texture and a beautiful golden topping. Serves 4-6 Ingredients 2 pounds boneless, skinless chicken thighs 2 cups rice 4 cups chicken stock 2 cups chopped broccoli ¼ cup butter, melted 1 cup half and half 1 1/2 cups Homemade Nacho Cheese Sauce ½ teaspoon salt ½ teaspoon ground black pepper ½ onion powder ½ teaspoon garlic powder 2 teaspoons dried parsley 1 cup cheddar cheese, shredded ½ cup crushed crackers (optional) Directions Preheat oven to 375 degrees. Bake chicken thighs for approximately 25-30 minutes or until internal temperature reaches 165 degrees Fahrenheit. Allow chicken to cool slightly before shredding with two forks. In a medium saucepan, bring 4 cups of chicken stock to a boil. Add rice and boil for 2 minutes. Cover saucepan and reduce heat. Simmer for 15 minutes. Remove from heat and allow to rest for 10 minutes before fluffing with a fork. To a large mixing bowl, add all ingredients except the crushed crackers. Mix well to combine. Add mixture to a lightly greased 2-quart baking dish. Bake for approximately 30-35 minutes or until heated through. Remove from oven and top with crushed crackers. Return dish to oven and bake for an additional 5-7 minutes or until topping is lightly toasted. Want to help our small family business in a big way? Share this recipe with anyone who enjoys delicious, homemade food! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today!

Freshly ripe peaches are turned into delicious homemade Peach Butter, making summertime so much sweeter! Jump to Recipe We are knee-deep into food preservation this week, friends! I mentioned in my Spicy Stuffed Bell Peppers recipe and my recipe for Double Chocolate Orange Zucchini Muffins how I recently scored a great deal on some fresh, local produce from a nearby farm. My kitchen has been going non-stop for the last couple of weeks, preserving all of those yummy fruits and vegetables! We’ve made our Zesty Peach BBQ Sauce , and now it's time for Homemade Peach Butter! I use this recipe found in my Ball canning cookbook which you can find here . So, what is Peach Butter anyway, you ask? Unlike its peachy cousins, jam, jelly, and preserves, fruit butters are typically made with the pulp of the fruit that's cooked down into a concentrated spread. The final product results in a silky, smooth consistency. Jelly is often made only with the juice of the fruit and while it is more spreadable than jam, it isn’t as smooth as fruit butter. Jams and preserves have larger bits of fruit which results in a thicker, chunkier product. All are absolutely delicious, and all have their place in my pantry! One way I like to use this summertime favorite is in my Peach Butter Waffles or as a topping on homemade buttermilk pancakes. Warm Peach Butter is phenomenal as an ice cream topping or mixed in a bowl of oatmeal. Peach Butter is even fantastic in its simplicity on a piece of homemade bread! Yield: About Eight 8-ounce jars or Four Pint Jars Ingredients 4 ½ pounds fresh peaches, peeled, pitted, and coarsely chopped ½ cup water Juice and zest of one lemon 4 cups granulated sugar Prepare for Canning: To prepare jars for canning, I like to place my clean, room-temperature jars into my canning pot with room-temperature water. I allow my jars and water to come to the same temperature at the same time. You don’t want boiling water; you’re just heating everything up. Place a clean kitchen towel on the counter space where you intend to place your hot jars once removed from the canner. Once your sauce is ready for canning, carefully remove the jars from the pot using your canning jar lifter and empty the hot water back into the pot. Place the hot jars on the prepared kitchen towel and begin ladling in the sauce. Tips & Tricks for the Canning Process: If you have a water bath canner, you’ll want to use it here. I don’t have a separate canner for water bath canning, so I just use my pressure canner with the rack. However, I do not lock the lid in place and allow the canning lid to sit slightly ajar. If you don’t have a water bath or pressure canner, no worries! You can simply use a large stock pot with a makeshift rack. Your pot should be tall enough so that the water covers the jars. To make a DIY canning rack, you can simply tie five or six canning rings together and place your jars on top. If you have an Instant Pot rack you can use that instead. The main thing is you don’t want to place your jars directly inside the pot. Air and heat need to be able to circulate around the jars completely to ensure proper processing. When placing your rings onto the jars, you want to tighten them with just your fingertips. If the rings are too tight your lids will buckle and can result in an unsealed jar. If you don’t tighten them enough, the water can seep into your jar and ruin your product. Directions You'll want to begin by preparing the peaches. After washing the peaches with cool water, boil them in a large stainless-steel stockpot for approximately 1-2 minutes until the skins become loose. Remove peaches from hot water and quickly rinse under cold water. The skins should slide right off pretty easily. Coarsely chop the peaches, then drain the water from your pot. To a large stainless-steel stockpot, combine peaches, water, lemon juice, and lemon zest. Bring to a boil over medium-high heat. Reduce heat and boil gently, stirring occasionally, until peaches are soft, about 20 minutes. Using an immersion blender, puree just until a uniform texture is achieved. You don't want a liquid mixture; it should still have some thickness to it. Measure out 8 cups of peach puree. In a clean large stainless-steel saucepan, combine peach puree and sugar. Stir until sugar dissolves. Bring to a boil over medium-high heat, stirring frequently. Reduce heat and boil gently, stirring frequently, until the mixture thickens and holds its shape on a spoon. Ladle hot butter into hot jars, leaving ¼ headspace. Remove air bubbles and adjust the headspace if needed by adding more hot butter. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip tight. Place jars in canner, ensuring they're completely covered with water. Bring to a boil and process for 10 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool for at least 24 hours, remove band, and store. After Processing: Once your Peach Butter has completed the 15 minutes in the canner, remove the lid from the canner completely. Allow the jars to rest in the pot for about 5 minutes or so. This will allow them to adjust to having the lid taken off of the canner. Carefully remove the jars from the canner using your canning jar lifter and place on the prepared kitchen towel. Allow the jars to rest on the counter for 24 hours and listen for pops of the lids (my favorite part). Remove the rings from the jars and gently press the center of the canning lid on each jar. If the lid pops back up, your lid did not seal properly, unfortunately. It happens! If it's just one jar, place that one in the refrigerator and use it within a couple of weeks. If it's several jars, remove all of the lids, wipe the rims of the jars with vinegar, add new lids, and reprocess again in the canner. If your jars are all sealed properly (YAY!), use a little vinegar or soap and warm water to wipe the outside of the jars before storing. Store jars in a cool, dark place. If you enjoyed this delicious Homemade Peach Butter recipe, would you let us know in the comments below? We’d love to hear 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!

This delicious plum sauce has the perfect blend of tangy, sweet, and spice! This recipe is an easy water bath canning recipe however, it can be stored in the fridge for a couple of weeks or frozen for up to 3 months. The recommended canning shelf life if stored properly in a cool, dark space is about one year. Yield : Approximately 9 half pints Jump to recipe This past October we were blessed with a bushel of fresh plums from a sweet friend. Looking for recipe inspiration, to Pinterest I went! I found multiple recipes for various plum sauces but none of them really fit the bill for what I thought we would really enjoy. I also didn’t want to can a large amount of a single use condiment. Finally, I decided an Asian Plum Sauce would be perfect because of its versatility but I wanted to amp the flavors up just a bit to our taste preferences. This plum sauce is full of complex flavors! The sweetness from the sugar and plums, the tang from the vinegar, and the bold spiciness from the ginger and pepper flakes, makes this the perfect pairing for glazed chicken or pork, as a dipping sauce on a charcuterie board or for homemade egg rolls, or in our new favorite recipe, Grilled Pork Chops with Asian Plum Sauce. For This Asian Plum Sauce Recipe, You Will Need: Fresh, ripe plums that are washed, pitted, and chopped. The riper the plums, the sweeter they will be. If the plums are not fully ripened, the sauce will have a tartier flavor. You can balance the tartness by adding additional sugar until you reach your desired taste. Leave the skins on the plums as this will provide a lot of natural pectin. You will also need granulated sugar, apple cider vinegar, soy sauce or coconut aminos, molasses, ginger, fresh garlic, onion power, ground cinnamon, and nutmeg. This recipe calls for black pepper and crushed red pepper flakes. You can make this to your desired heat level and adjust both as you wish. Prepare for Canning: To prepare jars for canning, I like to place my clean, room-temperature jars into my canning pot with room temperature water. I allow my jars and water to come to the same temperature at the same time. You don’t want boiling water; you’re just heating everything up. Place a clean kitchen towel on the counter space you intend to place your hot jars once removed from the canner. Once your sauce is ready for canning, carefully remove the jars from the pot using your canning jar lifter and empty the hot water back into the pot. Place the hot jars on the prepared kitchen towel and begin ladling in the sauce. Tips & Tricks for the Canning Process: If you have a water bath canner, you’ll want to use it here. I don’t have a separate canner for water bath canning, so I just use my pressure canner with the rack. However, I do not lock the lid in place and allow the canning lid to sit slightly ajar. If you don’t have a water bath or pressure canner, no worries! You can simply use a large stock pot with a makeshift rack. Your pot should be tall enough so that the water covers the jars. To make a DIY canning rack, you can simply tie five or six canning rings together and place your jars on top. If you have an Instant Pot rack you can use that instead. The main thing is you don’t want to place your jars directly inside the pot. Air and heat need to be able to circulate around the jars completely to ensure proper processing. When placing your rings onto the jars, you want to tighten them with just your fingertips. If the rings are too tight your lids will buckle and can result in an unsealed jar. If you don’t tighten them enough, the water can seep into your jar and ruin your product. After Processing: Once your Asian Plum sauce has completed the 15 minutes in the canner, remove the lid from the canner completely. Allow the jars to rest in the pot for about 5 minutes or so. This will allow them to adjust to having the lid taken off of the canner. Carefully remove the jars from the canner using your canning jar lifter and place on the prepared kitchen towel. Allow the jars to rest on the counter for 24 hours and listen for pops of the lids (my favorite part!). Remove the rings from the jars and gently press the center of the canning lid on each jar. If the lid pops back up, your lid didn't seal properly unfortunately. It happens! If it's just one jar, place that one in the refrigerator and use within a couple of weeks. If it's several jars, remove all of the lids, wipe the rims of the jars with vinegar, add new lids, and reprocess again in the canner. If your jars are all sealed properly (YAY!), use a little vinegar or soap and warm water to wipe the outside of the jars before storing. Store jars in a cool, dark place. Want to save this recipe for later? Pin it! Ingredients 6 pounds (approximately 48 small to medium-sized) fresh ripe plums, washed pitted and chopped 1 cup granulated sugar 1 cup apple cider vinegar 6 Tablespoons soy sauce or coconut aminos 4 Tablespoons molasses 3 Tablespoon ginger, freshly grated 6 large cloves garlic, minced 3 teaspoons onion powder 2 teaspoons ground cinnamon 1 teaspoon black pepper, freshly cracked ½ -1 teaspoon crushed red pepper flakes ¼ teaspoon nutmeg, freshly grated Directions Prepare canning jars, lids, and rings, and begin warming water in water bath canner. Place a kitchen towel on the counter space where you will place finished jars. In a large saucepan over medium heat, bring all ingredients to a boil. Reduce heat and simmer for approximately 35 minutes or until the plums are soft. Using an immersion blender, blend sauce until smooth. Carefully, ladle sauce into prepared jars, leaving a ¼” headspace. Wipe rims of jars with a clean cloth or paper towel with a little vinegar. Place lids on jars and tighten rings “fingertip tight”. Carefully, place jars in prepared canner and process for 15 minutes. Remove jars to prepared kitchen towel and allow to rest 24 hours. Remove rings from jars and check lids for proper sealing. The center of the lid should not pop back when pressed on and the lid should be secure. Wipe the outside of jars with vinegar or with soap and warm water to remove any residue before storing. 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!