When it comes to holidays and special celebrations, I always like to have a couple of appetizers available while waiting for the main course. I especially love appetizers that can be prepared ahead of time, These sausage balls are always a hit, and your guests will devour them quickly! The classic sausage ball recipe calls for very minimal ingredients: Bisquick, cheese, and sausage. I wanted to amp up the flavor and add more holiday flair to the taste buds. What better way to do that, than to layer in the flavors of wine, bacon, and peppers? If you want to prepare these sausage balls ahead of time, store them unbaked in a covered container in the refrigerator for up to 24 hours. Allow them to come to room temperature and then bake accordingly. Yield: Approximately 48 1-inch balls Ingredients 2 cups Bisquick 1 pound Pork Sausage (I used Mild) ½ cup chopped Bacon (I used this one ) 2 cups Pepperjack Cheese, freshly shredded 16 oz Cream Cheese, softened 1 cup Dried Cranberries, finely chopped 1 medium white onion, chopped 1 Jalapeno, finely chopped 3 cloves garlic, finely chopped ¼ cup White Cooking Wine 1 egg 2 Tablespoons Dried Chives 1 Tablespoon Paprika ½ Tablespoon Dried Parsley Directions Preheat oven to 350 degrees. In a medium skillet, brown sausage over medium-high heat. Place cooked sausage on a plate with paper towels to allow to drain. Add onion, garlic, and jalapeno to skillet and sauté for approximately 3 minutes. Slowly pour in white cooking wine. Stir gently, using a spatula to scrape any bits from the skillet. Cook for approximately 5 minutes or until the wine has evaporated. Allow mixture to cool for 10-15 minutes. In a large mixing bowl, combine all ingredients. Using a mixer on medium-high speed, combine all ingredients thoroughly. If your mixture appears dry, add 2 Tablespoons of milk or water until it meets the desired consistency. Form into 1-inch balls. Using a small cooking scoop helps to ensure consistency in size and allows for even baking. Place balls onto an ungreased cookie sheet lined with parchment paper. Bake for approximately 18-22 minutes. Remove from oven and serve warm.

Loaded with zesty Italian sausage, a flavorful trio of onions, red peppers, and garlic, this creamy one-pan dish is ready to eat in just 30 minutes! This post may contain affiliate links. Read our disclosure policy . Like most busy families, weeknights can be hectic. The last thing I want to do is add an overcomplicated meal that takes a lot of time. This Easy Orzo and Sausage Skillet looks and tastes like it took hours and expensive ingredients to make. However, it only takes about 30 minutes from start to finish! Quick skillet pasta dishes are great anytime, but they're perfect for those busy nights when you are tired, hungry, and don’t want to succumb to the fast food drive-thru lines (and prices). Jump To Recipe Layering flavors is one my absolute favorite things about cooking and this dish does not disappoint! Whether you’re new to cooking or have made countless dishes over decades, knowing how to layer flavors is the number one way to take your food to the next level. Layering flavors isn’t and shouldn’t be overly complicated. At its core, it's simply adding complementary flavors to add delectable complexity to basic ingredients. If you’d like to learn more about how to layer flavors of food, I highly recommend the book Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking by Samin Nosrat. This Easy Orzo and Sausage Skillet will impress picky kids and important dinner guests alike all while requiring minimal effort on your part. I often serve it with Sauteed Sugar Snap Peas and Honey Butter Yeast Rolls . Don’t forget to add an easy delicious dessert like Lemon Sugar Cookies or Mint Chocolate Fudge ! For this Easy Orzo and Sausage Skillet you will need a few key ingredients: Italian Sausage We love mild Italian sausage for that savory zing, however feel free to spice it up with spicy Italian sausage. Diced chicken or kielbasa would be delicious substitutions. Orzo Also known as risoni, is a form of short-cut pasta shaped like a large grain of rice. Chicken Stock I make my own chicken stock because it’s just so easy and tastes so much better than anything found in a store, in my opinion. If you don’t have your own, look for a high-quality organic version at the grocery store. White Wine Adding a little wine goes a long way! It can help to add acidity and brightness to the dish. It will also help to tenderize the meat while it cooks. Picking a wine to use for cooking doesn’t need to be stressful or break the bank. I use an extremely affordable (less than $5.00 US) sauvignon blanc and it gets the job done. Buttermilk Similar cream-based recipes call for Heavy Cream which has over 35% fat. I use buttermilk because it still gives that delicious, tangy, creaminess to the dish, but with just 1% fat we’re able to shave off quite a few calories without sacrificing flavor. Fresh Vegetables Onions, garlic, red peppers, and kale add so much flavor and complexity to every bite. Superfoods, like kale, offer vitamins A, B6, C, K, folate, fiber, and manganese. Spinach and Swiss Chard would be great substitutions with similar nutritional benefits. Lemon Zest 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! I typically do two scrubs against the grater then move the fruit slightly to get more zest.   Parmesan Cheese Fresh parmesan cheese pairs perfectly with the buttermilk to enhance the tangy richness in the dish. I always recommend shredding the cheese yourself rather than purchasing pre-shredded. Freshly shredded melts better because it doesn’t have the additional preservatives that keep it from caking together. Helpful Tips Although orzo has a similar size and shape as rice, it is not gluten free. Brands like Delallo and Jovial offer gluten-free options. To make this Easy Orzo and Sausage Skillet dairy free, swap the buttermilk for coconut milk and omit the parmesan. To avoid the buttermilk from curdling, add it after the pasta is cooked. For this recipe I used garden fresh basil that I dehydrated with my Excalibur Dehydrator . If you are using fresh basil, you’ll want to use 3 teaspoons for every teaspoon of dried. To cut kale into ribbons, start by tearing the leaves from the stem. You want to follow along the stem trying to keep the leaves as large as possible. Stack the leaves together and roll into a fairly tight bundle. Slice the leaves into thin ribbons measuring about ¼” to ½” wide. If you like this recipe, check out my Creamy Lemon Chicken and Orzo ! Serves 6 Ingredients 1 pound ground, mild Italian sausage 1 medium onion, diced 1 medium red bell pepper, diced 4 cloves garlic, minced 2 cups orzo 1 ½ cups chicken stock ½ cup buttermilk ¼ cup white wine 1 cup kale, cut into ribbons 1 Tablespoon basil 1 teaspoon salt ½ teaspoon ground black pepper ¼ teaspoon crush red pepper (optional) Zest of one lemon ½ cup parmesan, fresh and finely grated Directions Preheat a 12-inch cast iron over medium-high heat until very hot. Cook sausage, breaking it into smaller pieces while browning until cooked through and no longer pink. Add diced onion and red bell pepper and sauté for approximately 2-3 minutes. Add minced garlic and sauté for approximately 1-2 minutes or until fragrant. Add orzo and sauté for approximately 2 minutes or until lightly golden. Carefully add chicken stock and white wine. Begin scraping the bottom of the skillet to release any stuck-on pieces. Add kale pieces and spices. Reduce heat to low simmer for approximately 15 minutes or until orzo becomes al dente. Add buttermilk and stir well to incorporate. Top pasta with lemon zest. Turn off the heat and place a lid or foil to cover the skillet. Allow pasta to rest for 5-8 minutes. Sauce will thicken as it rests. Add parmesan cheese to the top and garnish with additional basil if desired. Want to help a small family business in a big way? Comment and rate this Easy Orzo and Sausage Skillet recipe! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today!

Jump to recipe Do busy weeknights call for a quick and easy dinner at your house? This creamy pasta dish comes together in about 30 minutes and is full of Cajun flavors with just the right amount of creamy goodness! This pasta dish will rival anything you’ll find in a high-quality restaurant! I am always looking for delicious meals that can either be prepped ahead of time or made quickly. Perfectly sauteed shrimp, spicy Andouille sausage cooked until slightly crisp, and the flavorful blend of spices are what make this dish sing! Fresh shrimp is ideal for this recipe, however, frozen will work as well. We find the texture of frozen shrimp to be a little too chewy, so our preference is fresh. We prefer to use Conecuh sausage because it's local to our area, and they don’t use MSG or any added nitrates. I use a milder spiced sausage, but you can absolutely switch to a hot sausage or simply add diced jalapeños, or increase the amount of crushed red pepper flakes to make this as spicy as you prefer! This dish can handle simple substitutions with no problem. The sauce in this recipe is thick and creamy, coats the pasta perfectly, and adds just the right amount of decadence to balance the spiciness. The key to making this sauce have a smooth and creamy texture is the fresh Parmesan cheese shredded straight off the block. This simple trick will avoid creating a grainy texture. Ready to make this Creamy Cajun Shrimp & Sausage Pasta? Let's get started! Ingredients ( Serves 4 ) ½ pound medium shrimp, peeled, deveined, and cleaned ½ pound Conecuh sausage, sliced 1 tablespoon infused olive oil 12 ounces penne pasta, cooked and drained 1 medium onion, finely diced 1 medium red pepper, finely diced 1 ½ tablespoons tomato paste 3 teaspoons paprika 3 teaspoons garlic powder 1 teaspoon dried thyme 1 teaspoon onion powder 1 teaspoon salt ½ teaspoon ground black pepper ¼ teaspoon crushed red pepper flakes ½ cup white cooking wine 1 ½ cups homemade chicken stock ¾ cup half & half ¼ cup Parmesan cheese, freshly grated Fresh parsley, chopped Directions In a large pan over medium heat, cook sausage for approximately 3-4 minutes or until browned on both sides. Remove sausage with a slotted spoon and place on a paper towel lined plate. Add shrimp to pan with residual grease from sausage. Cook shrimp on medium heat for approximately 3-4 minutes or until lightly browned on both sides. Remove shrimp with a slotted spoon and add to plate of sausage. Sauté onion and bell pepper in infused olive oil for approximately 3-5 minutes or until softened. Add tomato paste and seasonings to onion and bell pepper, mixing well to incorporate. Carefully, add white cooking wine and deglaze pan by scraping up any cooked-on bits from the pan. Add chicken stock and allow sauce to come to a boil. Reduce heat to low. Add half & half and continue to simmer on low heat for 5 minutes. Transfer cooked shrimp, sausage, and pasta to the pan. Add grated parmesan cheese. Gently toss to combine well with the sauce. Garnish with freshly chopped parsley. With a little prep work, you can have this Creamy Cajun and Sausage Pasta on your dinner table in no time even on your busiest weeknight! To make this a well-rounded meal, I like to serve this with my Honey Butter Yeast Rolls and my Ranch Roasted Broccoli . If you made this recipe, we'd love to know how it turned out! Leave us a comment down below and tell us what you think. 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 grilled pork chops will spice up any weeknight dinner! This recipe offers a tangy and slightly fruity flavor balanced with the subtleness of heat. I often serve with buttered rice and my Sauteed Sugar Snap Peas . Yield : 4 Servings Jump to recipe My family loves having tender, juicy pork chops for dinner. I love that I can get dinner on the table in under an hour! Because of its versatility, pork is a great option for busy weeknights and this one-pan meal is no exception. What better way to serve pork chops than with a bright, tangy, homemade Asian Plum Sauce? For this recipe, you'll need: A cast iron grill pan Cast iron can withstand high temperatures and allows the meat to obtain a perfect sear. Cast iron will also retain its heat once removed from the stove. I use this one . If you don’t have a cast iron grill pan, you can use a stainless steel skillet. However, you'll want to use medium heat and allow a little extra time for it to become hot enough to give a good sear. 4 bone-in center-cut pork chops, 1-inch thick Choose chops that offer a pinkish-red color with some marbling in the meat. Fat is ok, as it will add flavor and keep the pork from drying out. You'll want to avoid pork chops with a dark bone color and meat that is pale in color. Measuring internal temperature with a probe thermometer is the best way to test the doneness of pork chops. Cooked to 145°F, the meat is tender, juicy, and just a touch pink. Apple Cider Vinegar, Kosher Sea Salt & Sugar Brining pork chops before cooking enhances the flavor and tenderizes the meat. Once your pork has completed the brining process, you'll want to dry it well with paper towels before adding any dry seasonings. Onion Powder, Garlic Powder, Black Pepper, Chili Powder This seasoning combination is where you will find your subtle heat. Feel free to adjust to your desired taste level. I tend to go on the low side for the kiddos. Oil for cooking You’ll want to use a neutral oil that has a high smoking point. Avocado or vegetable oil both work great. Asian Plum Sauce For this recipe, I use my home-canned Asian Plum Sauce . If you aren’t a canner, you can simply reduce the ingredients by two-thirds and make your sauce in a small saucepan while your pork cooks. Or, this store-bought version  is pretty good! Let’s get started! Ingredients 4 bone-in center-cut pork chops, 1-inch thick Brine: 4 ½ cups cold water 1 teaspoon Apple Cider Vinegar ¼ cup kosher sea salt 3 tablespoons granulated sugar Seasonings: 1 teaspoon onion powder 1 teaspoon garlic powder ½ teaspoon ground black pepper ½ teaspoon chili powder 2 tablespoons cooking oil, such as avocado or vegetable 1 cup Asian Plum Sauce Directions In a large bowl, whisk together cold water, vinegar, salt, and sugar. Marinate pork chops in brine for 30-45 minutes. Remove the chops from the brine. Pat the chops very dry with paper towels. Season all over with 1 teaspoon black pepper or spice rub. Heat a cast iron grill pan over medium-high heat. When your grill pan is piping hot, add pork chops to pan and allow to cook for approximately 4 minutes per side or until the internal temperature of the thickest portion of the chop registers 145 degrees. Pour Asian Plum Sauce over cooked pork chops and allow to rest at least 5 minutes prior to serving. If you made this recipe, we’d love to know how it turned out. Leave us a comment 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 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!

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 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!