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This post may contain affiliate links. Read our disclosure policy. Earth Day began over 50 years ago on April 22, 1970. Its purpose is to demonstrate support for environmental protection globally. You can read more about Earth Day and how to help by visiting EARTHDAY.ORG. Did you know America is responsible for 12% of the planet’s trash? About 90% of household and business waste is plastic, which ends up in landfills and oceans. You can read more about how much trash America produces here. One of my favorite quotes is by Maya Angelo: “Do the best you can until you know better. Then when you know better, do better.” We aren't perfect, but I think we can all agree that too much waste is not a good thing. If you would like to do better, check out this list of TEN simple, eco-friendly changes to make now to add more sustainable practices to your everyday life. Klean Kanteen Steel Straws Why the switch? According to their website, Klean Kanteen is a certified B corporation and climate neutral certified. “Klean Kanteen products are made with 90% post-consumer certified recycled stainless steel, which comprises of reclaimed industrial stainless-steel equipment, and domestic/ daily life products.” Stasher Reusable Silicone Bags Why the switch? These reusable food-safe storage bags are made from non-toxic platinum silicone, and they are dishwasher and microwave safe. They are also BPA, PVC, and latex free. Earth Breeze Liquidless Laundry Detergent Sheets Why the switch? These hypoallergenic laundry sheets are free of parabens, phthalates, phosphates, bleach and dye, and are vegan and cruelty-free. They work in all washing machine types, including HE. They are also safe to use if you have a septic system. Seventh Generation 100% Recycled Tissue Paper Why the switch? This toilet tissue is made from 100% recycled paper and it is whitened without the use of chemicals containing chlorine. Seventh Generation has been around for over 30 years and has proven to be a friend to the environment. Smart Sheep 100% Wool Dryer Balls Why the switch? These reusable dryer balls are made from humanely sourced, high-quality New Zealand wool that is chemical-free and manufactured in Nepal. They are inspected and packaged in the United States. SuperScandi Swedish Dishcloths Why the switch? These dishcloths are made in Germany from natural renewable materials of wood pulp and cotton. These dishcloths provide outstanding absorbency, incredible durability, and excellent scrubbing power while being gentle on surfaces making them perfect for replacing paper towels. Dishcloths are compostable and biodegradable. Greenzla Natural Kitchen Sponges Why the switch? Greenzla durable dish scrubbers are made from the sturdy long-lasting natural fibers of hemp and sisal. This natural material helps to eliminate bad odor & dirt unlike traditional plastic sponges and cloths. Greenzla’s sponges are 100% biodegradable. Pyrex Glass Storage Containers Why the switch? Launched in the early 1900s, Pyrex uses glass which is naturally non-toxic and nonporous. The lids are BPA free and are safe for use in the freezer, microwave, and the top rack of the dishwasher. If you are still using plastic storage containers, now is the time to switch over to glass! Thrive Dishwasher Powder Why the switch? As someone who suffers from migraines, I really appreciate that not only is the citrus scent very light, but there is also a fragrance-free option. In comparison to other dishwashing detergents, Thrive Market is actually one of the more affordable available. It’s also nice that Thrive Market is a B corporation meaning, they set specific, social, and ethical goals such as governance, environment, and workers. That makes my Social Worker heart very happy! You can read more about B corporation certification here. Stream2Sea Sunscreen Stream2Sea offers the only mineral-based sunscreen on the planet that’s been tested and proven safe for freshwater fish, saltwater fish, and coral larvae, and has passed the stringent HEL Labs Protect Land + Sea certification. For our skin’s protection, their products are free from silicone, preservatives, parabens, phthalates, and SLS/SLES. To protect the environment, products are free from oxybenzone, avobenzone, octinoxate, and octocrylene which have been known to damage reefs. Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here to sign up for our newsletter today!

There are many reasons one chooses to preserve food at home. For some, it's a life skill that has been passed down through generations. For others, it's due to their culture or climate, and for others, it's due to their particular dietary needs. This post may contain affiliate links. Read our disclosure policy. Jump to Resources In 2022, We began my journey of learning how to garden and how to preserve food. We started with home canning and using a dehydrator, then added using a home freeze dryer. I now use all three methods for preserving food, each serving its purpose well! Food, money, and stability were very inconsistent during my childhood. My goal as a wife and a mom has always been to have food and water available, no matter the circumstances. I want to ensure that my family has what they need to survive and thrive in every way possible. For many years in our marriage, we were a very modest, single income. I had to find ways to be creative while saving money. I used cash-back apps, coupons, budget billing for utilities, ditched cable, and made DIY cleaning products. I froze a lot of things such as chicken stock and extra meals and made meals as affordably as possible. While doing as much as I could to save money, I also made sure to purchase one or two “extra” of products to create a small stockpile. I continue to create a stockpile, though now it's primarily with home-preserved food. I've been very grateful for our small stockpile a few times, most recently last summer when I was unexpectedly ill for weeks. If your work is dependent on weather, tourist seasons, or some other variable, having a small stockpile will definitely come in handy when money may be more inconsistent. Living in a climate prone to major hurricanes is also a huge factor for me. I have lived on the Southern Gulf Coast of the United States since I was about three years old. I'm no stranger to tropical storms and hurricanes. Of course, in 2005, Hurricane Katrina taught me the most. I saw whole neighborhoods wiped away, and families standing in long lines hoping to be given enough food and water to last them until the next day, when they'd have to stand in line again. The electricity was off for days in some areas and weeks in others, with temperatures in the triple digits. Lines for gas stretched for miles. As a single, 20-something, I was mentally and physically unprepared for after the storm. I never want to feel that unprepared again. For me, food preservation is about peace of mind. Make no mistake, it's not my intention to hoard food or have a “Doomsday Prepper” outlook. We don't have food stored all over my house. I simply want to be able to feed my family, no matter what. You can read more about food preservation in our previous posts: Preparing for Canning Season Five Items to Can this Summer If food preservation is something you've thought about for you and your family, I encourage you to go with your gut. If you're intimidated by home canning, watch a few videos on YouTube or locate a class in your area. Many county extension offices offer classes for adults and children, in-person and online, on home food preservation, gardening, and 4H for free, or at very minimal cost! Don’t forget to look for other extension offices in nearby counties as they may offer other events and trainings that are different from your local branch. Here are five of my favorite resources: National Center for Home Food Preservation National Institute of Food and Agriculture Ball Mason Jars Kerr Home Canning Utah State University: Canning Resources Freeze Drying: Essential and Nice-to-have Tools and Supplies If big batches of recipes aren’t necessary for your household, half the recipes so that you have enough to meet your needs without having an overwhelming amount. If the price of a freeze-dryer just seems too far out of reach for you, wait until it goes on sale, lock in your sale price, and make interest-free layaway payments for as long as you need. You can learn more about Harvest Right and freeze drying here. You can also start with a more affordable option like dehydrating. I love my Excalibur dehydrator and oftentimes have it running when my freeze dryer is full. Having food preserved in various ways is a great way to ensure you'll always have food available. We hope that you enjoyed this article and learned something new. If you did, we’d love to hear from you 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!

These cake-like muffins are made with fresh, sweet cherries, delicious vanilla, and topped with cinnamon sugar. Jump To Recipe This summer, I was able to score fresh cherries for only $0.99 per pound. Let’s just say I purchased several pounds and I regret absolutely nothing ! I made everything from home canned cherry pie filling to cherry chocolate chip waffles. But these Cherry Vanilla Muffins are by far the best thing I made! We love having muffins available for a quick breakfast or as a snack when we’re on the go. And I know I may have mentioned this before , but man, kids snack a lot! I feel like every time I turn around, my kids are telling me they’re hungry or asking for a snack. I always try to pack a little something for us if I know we’ll be out and about for a few hours. These muffins are as filling as they are delicious! Having healthy, homemade snacks and treats around is so easy to do when we take just a few minutes of our day to prep. While this recipe is a sweet treat and should be enjoyed periodically, it's packed with fresh cherries, which are high in vitamins, A, C, and K. They’re also full of potassium and magnesium which has been proven beneficial for heart health. You’ll want to make double or triple batches of these sweet treats to have on hand for when snack time hits. These muffins freeze beautifully and can thaw at room temperature in about 20 minutes. They're also a great addition to home-packed school lunches! To Make these Cherry Vanilla Muffins you’ll need a few simple ingredients: Cake Flour I used standard cake flour for this recipe. To ensure accurate flour measurements, use a spoon to add the flour to your measuring cup and level it off with a flat edge, like the back of a butterknife. If you don’t have cake flour on hand, no worries! Here’s a quick substitution recipe: For a quick cake flour substitution, 1 ¾ cup all-purpose flour and ¼ cup cornstarch may be used. Simply whisk flour and cornstarch together gently then continue with the recipe as directed. Baking Power To get a nice, tall rise from your muffins, you will need a leveling agent like baking powder. I don’t recommend substituting baking soda for the baking powder in this recipe. 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. Eggs Fresh eggs help not only add flavor and moisture but also help create structure and stability within the batter. Sugar Sugar helps to keep baked goods soft and moist. Salt Salt helps to preserve the flavor and prevent staleness. Vanilla Extract I absolutely love my homemade vanilla extract and will likely never return to the store-bought version again! Homemade extracts offer a cleaner flavor, meaning they don’t taste artificial like the common store brands. They are also really affordable to make and easy to customize. You can check out my favorite homemade extracts here ! Making these Cherry Vanilla Muffins is Easy! The short version of making almost any muffin, cake, or baked good is to combine wet ingredients in one bowl, combine dry ingredients in another bowl, add the dry ingredients to the wet ingredients, and stir well. It may seem unnecessary to dirty up so many bowls, but there's actually some pretty cool science that happens when we separate the ingredients like this. When we use leavening agents, also known as aeration agents, like baking powder or baking soda, we want to make sure they are being dispersed evenly. This helps to ensure an even rise and consistency in flavor. So, let’s get to it! Ingredients 1 cup sugar 1 stick butter, softened 2 large eggs 2 teaspoons vanilla extract 2 cups cake flour 2 teaspoons baking powder ½ teaspoon salt ½ cup milk 2 cups fresh cherries, pitted, coarsely chopped Cinnamon Sugar Topping 2 Tablespoons sugar 1 Tablespoon cinnamon Directions Preheat oven to 350 degrees. Prepare a 12-cup muffin tin with non-stick spray or paper liners. In a large bowl, cream together butter and sugar by using a mixer on medium-speed for approximately 1-2 minutes or until mixture is light and fluffy. Add eggs one at a time to butter and sugar mixture, beating each on low speed with mixer. Add vanilla extract. In a medium bowl, sift together cake flour, baking powder, and salt. Add flour mixture one-half cup at a time to butter mixture using low speed on mixer. Add milk and continue mixing until well combined but do not overmix. Gently fold in chopped cherries by gently incorporating them into the flour mixture. Carefully spoon muffin batter to prepared muffin tin ensuring each cup is approximately ¾ of the way full. Top each muffin with approximately ½ teaspoon of cinnamon sugar mixture. Bake for approximately 28-33 minutes. Insert a toothpick in the center of one muffin, if the toothpick comes out clean and free from any wet batter, the muffins are baked completely. Allow muffins to cool in the pan for approximately 5-7 minutes. Carefully remove muffins from pan and allow to cool completely on wire baking rack. Muffins may be stored at room temperature for three days, or can be frozen for up to three months. To freeze these Cherry Vanilla Muffins Place muffins on a cookie sheet uncovered in the freezer for approximately 1 hour. Remove from the freezer and place the frozen muffins in a freezer-safe storage bag for up to 3 months. To thaw, simply remove the desired amount of muffins from the freezer-safe storage bag and place on a plate. Allow to thaw at room temperature for about 20 minutes or reheat in the microwave for approximately 2 minutes. If you tried this Cherry Vanilla Muffin recipe, we'd love to hear how it turned out. Be sure to let us know in the comments below, tag us on Instagram @TheAzaleaHomestead , or share with us on Facebook ! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today!

This post may contain affiliate links. See disclaimer. As mentioned in our previous post, Ten Skills You Need to be a Homesteader, No Matter Your Circumstances, traditional skills such as food preservation, husbandry, and other life skills aren’t always passed down from previous generations. For the last eight decades, our world has become more reliant on cutting-edge conveniences and self-reliance has seemed to become a thing of the past. It's our duty to ourselves, our families, and our communities to learn these “off-grid” life skills and pass them on to future generations. Homesteading can and does look very different from one person to the next. For some, it may be an all-in approach with acres of rural land, a barn full of animals, natural water and energy sources, and complete off-grid self-reliance. To others, it may be a slow and steady approach with small, meaningful changes for a more self-sufficient lifestyle. Whatever your approach, having a few high-quality how-to books on hand will never be a bad investment. Whether you have lots of acreage, live in an urban environment, or the suburbs like us, having an arsenal of knowledge is key to running a great homestead. Sure, we can do a quick search from our phones or other electronic devices, but what if that option isn’t available? I’m not talking about a SHTF situation; that’s a topic for another day. Just a random instance like a power outage can really open our eyes as to what we might be missing in our preparations for self-reliance. 1. The Encyclopedia of Country Living, 50th Anniversary Edition: The Original Manual for Living off the Land & Doing It Yourself by Carla Emery This book is massive and is surprisingly budget-friendly. You definitely get the most bang for your buck when it comes to needing a single resource on homesteading. With over 900 pages, this comprehensive how-to book has been considered by many as the homesteading Bible for over 50 years. A true classic, this guide teaches readers how to live off the grid, how to be prepared, and how to be self-reliant. Some of the topics included are food preservation, beekeeping, raising livestock, creating natural skincare products, and natural remedies. 2. Homesteading: A Backyard Guide to Growing Your Own Food, Canning, Keeping Chickens, Generating Your Own Energy, Crafting, Herbal Medicine, and More (Back to Basics Guides) by Abigail Gehring This 464-page book contains a lifetime’s worth of valuable homestead education. While the book has a ton of important, well-thought-out guidance, it's not a how-to guide like some of the other book suggestions. We found it to be more of an overview of what's possible with ideas on how to get things done. The information given makes the prospect of connecting with many of the skills our modern society has forgotten exciting. And because the author has “walked the walk” of a homesteader, the content comes across as authentic. 3. 40 Projects for Building Your Backyard Homestead: A Hands-on, Step-by-Step Sustainable-Living Guide (Creative Homeowner) Fences, Chicken Coops, Sheds, Gardening, and More for Becoming Self-Sufficient by David Toht This book offers 40 step-by-step projects, from housing chickens to erecting a windmill. With over 250 pages of step-by-step instructions and detailed photos on how to complete each project, you're sure to complete everything you need on your homestead! This book is an excellent reference for both experienced and novice homesteaders. 4. The Made-From-Scratch Life: Your Get-Started Homesteading Guide by Melissa K. Norris Essential food preservation techniques, up-to-date safety standards, and tons of from-scratch recipes can all be found in this wonderful addition to any kitchen cookbook collection or homesteading library. From traditional food preservation like fermenting, to modern conveniences like freeze-drying and dehydrating, there really is something for everyone to learn. The Made-From-Scratch Life is perfect for the beginner homesteader as it walks you through every step with instructions and photos making it easy to follow along. 5. National Geographic Road Atlas 2024: Adventure Edition [United States, Canada, Mexico] by National Geographic Maps As a resident of the southern Gulf Coast in the United States, there have been times when the electricity was off for days or weeks at a time. Hurricane Katrina not only caused physical destruction, but it also wreaked havoc on my mental health. During moments of panic, there was discussion among family members about possibly driving somewhere safer. However, with the power down, there was no way to look up options for hotels in nearby states or even directions to get there. That’s when I realized how important it is to have a printed, high-quality, road atlas available. No matter where you are in your homesteading journey, having a vast physical library on major self-sufficiency topics is an essential element to the success of your homestead. Physical books never stop working for us. Ever. We hope this list is helpful to you and that you create many triumphs on your homestead! In no way is this meant to be an exhaustive list of what's available or as a complete homesteading library. There are thousands of books that can definitely be beneficial. However, as a novice suburban homesteader, we found these books extremely helpful. Let us know in the comments what books you'd add to the list! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here to sign up for our newsletter today!

This post may contain affiliate links. See disclaimer . Our weather has been a little on the weird side this winter. Half of the week it feels like spring, the other half it's cold and raining. When gardening outside seems like a lifetime away, I like to curl up on the couch with a good book, a cup of warm tea, and a sweet treat like my Lemon Cake Doughnuts or my Citrus Sugar Cookies . The three dogs burrow in wherever they can next to me and we spend the day lost in a world written on pages. Here are a few that I've read recently and really enjoyed. I'm affiliated with Bookshop.Org , and it's a good place to find these books if your local library doesn’t have them. I hope you enjoy them as much as I did! Be sure to print out your free bookmarks so you don’t lose your place! The Murmur of Bees by Sofia Segovia Set against the backdrop of the Mexican Revolution and the devastating influenza of 1918 in a small Mexican town. Disfigured and covered in a blanket of bees, little Simonopio is, for some locals the stuff of superstition, a child kissed by the devil. But he is welcomed by landowners Francisco and Beatriz Morales, who adopt him and care for him as if he were their own. Followed by his protective swarm of bees and living to deliver his adoptive family from threats - both human and those of nature - Simonopio’s purpose in Linares will, in time, be divined. The Seed Keeper by Diane Wilson Weaving together the voices of four indelible women, The Seed Keeper is a beautifully told story of reawakening, of remembering our original relationship to the seeds and, through them, to our ancestors. The story spans several generations and follows a Dakhóta family’s struggle to preserve their way of life, and their sacrifices to protect what matters most. The Victory Garden by Rhys Bowen As the Great War continues to take its toll, headstrong twenty-one-year-old Emily Bryce is determined to contribute to the war effort. Emily volunteers as a “land girl,” tending to the neglected grounds of a large Devonshire estate. It’s here that Emily discovers the long-forgotten journals of a medicine woman who devoted her life to her herbal garden.

Creamy mashed potatoes loaded with sharp cheddar cheese, tangy sour cream, and lots of crispy bacon! Jump to Recipe This White Cheddar Loaded Mashed Potatoes recipe has all of the deliciousness we love in our loaded baked potatoes, but in a shareable casserole form. Creamy mashed potatoes are loaded with sharp cheddar cheese, tangy sour cream, and lots of crispy bacon. Whether you need a side dish for a busy weeknight dinner or for a holiday gathering, this one is sure to impress! White Cheddar Loaded Mashed Potatoes have a rich and creamy texture that pairs perfectly with just about any main course like Homemade BBQ Meatballs and Classic Homemade Meatloaf. Or serve them with Lemon Thyme & Garlic Roasted Chicken and Sauteed Sugar Snap Peas for a classic Sunday dinner. You really can’t go wrong! Ingredients needed for White Cheddar Loaded Mashed Potatoes Potatoes I 've used red potatoes and russet potatoes and they both are absolutely delicious. Our preference is the russet, because they typically give a fluffier texture due to their high starch content. You’ll want about half a pound of potatoes per person. Chicken Stock I keep homemade chicken stock on hand all of the time. I use it in just about everything because it helps to add additional flavor to things like rice and potatoes that would otherwise be bland on their own. If you don’t have homemade stock readily available, choose a high-quality, organic store-bought stock. Sharp Cheddar Cheese We love extra sharp or seriously sharp white cheddar cheese. It has a strong, creamy tang that adds a robust flavor to the potatoes. A mild cheddar or Monterey Jack will also be delicious. 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. Bacon We love bacon so I use about one whole cup of cooked, crumbled bacon for this recipe. Spices Garlic power, onion powder, ground black pepper, salt & chives help to round out these loaded mashed potatoes. If you like heat, add in some crushed red pepper flakes to your desired taste preference. Butter We love the richness real butter adds. I typically use unsalted butter in my recipes and adjust salt as needed later. If you don’t have homemade, select a high-quality of real butter like Kerry Gold, Vital Farms, or Land O’Lakes. Milk & Sour Cream We want our potatoes to be extra creamy. Milk and sour cream are great ways to add moisture and flavor. Plain Greek yogurt is an excellent substitute for sour cream. Making White Cheddar Loaded Mashed Potatoes is Easy! Once your potatoes are washed and peeled, cubed them into 1-inch sized pieces. Add the potatoes to a 6-quart pot and cover them completely with chicken stock. Boil the potatoes until they become fork tender, approximately 15-20 minutes. Reserve one cup of the chicken stock/starch liquid then drain the potatoes. Mashed the potatoes to your preferred consistency then fold in remaining ingredients. If the potatoes look a little dry, add ¼ cup at a time of the reserved liquid until you reach your desired preference. Top the potatoes with additional shredded cheese, bacon, and chives if desired. That’s it! Ready to get started? Serves: 8 Ingredients 3 pounds russet potatoes (about 6-8 medium potatoes) 64 ounces Homemade Chicken Stock or water 8 ounces extra sharp white cheddar cheese, freshly grated 10-12 strips cooked bacon, crumbled ½ cup sour cream ¼ cup salted butter, plus 1 Tablespoon ¼ cup milk 3 Tablespoons ground black pepper 2 Tablespoons salt, plus 2 teaspoons 1 Tablespoon onion powder 1 tablespoon garlic powder Fresh parsley, optional Fresh chives or green onions, optional Directions Peel potatoes and cut into 1-inch bite sized pieces. In a large 6-quart pot, add potatoes, 2 teaspoons of salt, 1 Tablespoon butter, and approximately 64 ounces of chicken stock. The chicken stock should completely cover the potatoes. Bring to boil for approximately 15 minutes or until potatoes are fork tender. Reserve 1 cup of cooking liquid then carefully drain potatoes. Mash potatoes to meet your desired consistency. Add remaining ingredients and gently fold into potatoes. Add ¼ cup of the reserved cooking liquid if you prefer your mashed potatoes a little wetter. Garnish with parsley, chives, and additional cheese and bacon. Leftover potatoes can be stored in an airtight container in the refrigerator for up to 5 days. How to Prepare White Cheddar Loaded Mashed Potatoes Ahead of Time: Prepare the potatoes as directed and spoon mixture into a 9x13 baking dish. Cover tightly and store in the refrigerator until ready to bake. Remove the potatoes from the refrigerator and allow the dish to warm up a bit to room temperature before placing uncovered in a 350 degree oven and bake for approximately 20 minutes or until heated through. Top with additional shredded cheese if desired and bake for an additional 5 minutes or until the cheese is melted. Slow-Cooker I often make this dish for potlucks or holiday gatherings. The use of a slow cooker is a great way to keep the potatoes warm and easy to transport. Prepare the potatoes as directed and spoon the hot mixture into the slow cooker. Place the slow cooker on WARM. Top potatoes with additional cheese, bacon, and chives if desired. If the potatoes are cold or room temperature, place the slow cooker on LOW for approximately 3-4 hours or on HIGH for 2-3 hours. How to Freeze White Cheddar Loaded Mashed Potatoes This side dish freezes beautifully and is perfect for meal prep. To freeze, prepare recipe as directed. Allow the potato mixture to cool completely then spoon into a freezer safe 9x13 dish. I prefer to use Pyrex with snap lids for my freezer meals. If you don’t have a lid for your baking dish, tightly cover the top with aluminum foil and plastic wrap. If properly sealed, the potatoes can be stored in the freezer for up to 2 months. To reheat thaw the potatoes in the refrigerator overnight. Bake covered in a 350-degree oven for approximately 45-60 minutes or until heated through. Top with additional cheese and bacon if desired and bake uncovered for an additional 15 minutes or until cheese has melted. If you enjoyed this White Cheddar Loaded Mashed Potatoes recipe, be sure to click the heart and leave us a comment. 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!

Make the holidays extra sweet with these delectable treats! The holiday season is arguably the busiest time of year for many of us. We’re swamped with not only our usual, day-to-day responsibilities but also with the holiday planning. Between shopping for gifts, meal prep, parties, and family functions it’s easy to become overwhelmed. These easy, delicious desserts come together quickly, are budget-friendly, and are sure to impress! Vanilla Sour Cream Pound Cake This classic vanilla pound cake offers a rich, buttery flavor, sweetness from the vanilla, and a slight tang from the sour cream. https://www.theazaleahomestead.com/post/vanilla-sour-cream-pound-cake Mint Chocolate Fudge This decadent chocolate fudge offers a delicious minty flavor balanced with the subtle taste of sea salt. https://www.theazaleahomestead.com/post/mint-chocolate-fudge Raspberry Lime Cheesecake Sweet raspberries and tangy lime are the perfect complement to this rich and creamy cheesecake! https://www.theazaleahomestead.com/post/raspberry-lime-cheesecake Pumpkin Spice Cookies These light and chewy cookies offer a sweet and subtle spice that tastes like everything we know and love about fall! https://www.theazaleahomestead.com/post/pumpkin-spice-cookies Lemon Sugar Cookies These soft and chewy sugar cookies offer a zing of lemon to brighten up your taste buds and your day! https://www.theazaleahomestead.com/post/lemon-sugar-cookies 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 classic, southern dessert is a perfect treat to end a long, summer day. It offers a beautiful balance of tangy and sweet, comes together in just a few minutes, and it looks absolutely stunning! Serves 8 Ingredients 8 ounces lemonade concentrate, thawed 2 3-ounce packets lemon flavored pudding 1 3⁄4 cup milk 16 ounces whipped cream topping, thawed Zest of one lemon 2 cups graham cracker crumbs 4 Tablespoons butter, melted 2 Tablespoons sugar Directions Preheat oven to 350 degrees. In a 9-inch pie plate, combine graham crumbs, sugar, and melted butter. Stir to coat then firmly press graham crackers together to form crust on bottom and sides of pie plate. Bake crust for approximately 15 minutes until firm. Allow to cool completely. In a large bowl, combine lemonade concentrate, milk and lemon pudding. Gently fold in 8 ounces of whipped cream. Pour mixture into cooled graham cracker crust and spread evenly. Freeze for at least 2 hours. Remove from freezer. Top with remaining whipped cream topping and freshly grated lemon zest. Serve slightly chilled. 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!

Have you noticed the price increases at the grocery store lately? Have you taken a closer look at the ingredients list on some of your favorite products? Both are equally scary! According to the most recent consumer price index (CPI) report from the Bureau of Labor Statistics, which you can find here, grocery prices rose over 4% between August 2022 and August 2023. This article helps to break down the information provided in the CPI report. So, whether you're just wanting to save some hard-earned cash, or want more control over the ingredients in your food, this is a great list to start with! Baking Extracts Many of us are familiar with common baking extracts like vanilla, almond, and mint, however, there is a whole world of flavor that can enhance your baked goods! Store-bought extracts are mostly imitation, which means they aren’t the real deal and if you want the real deal, you’re going to have to pay a pretty penny for it. Making your own extracts allows you to play around with flavors, such as fruits, nuts, and chocolate. Homemade extracts are relatively inexpensive - the cost can vary depending on the type and brand of alcohol you choose and the quality of vanilla beans or other flavorings - but overall, you'll get a lot more bang for your buck by making them at home! Here are a few recipes to get you started: Homemade Peach Extract Homemade Citrus Extracts Homemade Mixed Berry Extract Homemade Apple Cinnamon Extract Frozen Pizza Pizza is one of our favorite meals! A frozen or take-and-bake pizza from the grocery store made its way to my grocery cart more times than I’d like to admit. However, now that I know how to make a simple pizza dough, and delicious sauce, and grow our own toppings, we can have a better-quality pizza with very little effort. Here are a couple of our favorites: Loaded Breakfast Pizza BBQ Chicken Pizza with Homemade BBQ Sauce Boxed Baking Mixes Cakes, cupcakes, muffins, quick breads, and the like are just a few of the sweet treats we enjoy. What we don’t enjoy are the extra ingredients that we can’t pronounce. Sure, they can be convenient, and some are even pretty tasty, but homemade allows control of ingredients. With very minimal basic pantry staples, you can have a much superior quality product for a fraction of the cost. Give these sweet treats a try! Cherry Vanilla Muffins Buttermilk Chocolate Chip Pancakes Pumpkin Spice Cookies Bread/Rolls/Biscuits Prepared biscuits, sandwich bread, cornbread mixes - all of them convenient and all of them full of junk. Many store-bought breads have added sweeteners and preservatives adding little to no nutritional value. Making your own breads is just another way to tailor your foods to your diet needs by customizing styles, flavors, and textures. Whether you're looking for sweet or spicy, these bread recipes will pair deliciously with any meal! Honey Butter Yeast Rolls Jalapeño Cheddar Cornbread Chicken & Beef Stock Homemade stocks are rich in vitamins and minerals that benefit your bones, have digestive benefits, and can help aid in inflammation. One of the major issues with store-bought stocks is the amount of sodium. Even higher-quality versions are full of MSGs, dextrose, and other unappealing additives. Making your own stocks does not need to be labor intensive. I use the convenience of my slow cookers to make a huge batch with minimal effort. Once it's strained, I pressure can it so that it's shelf-stable. However, you can also freeze your broth in food-safe/freezer-safe containers. Canned Homemade Chicken Stock Click here to sign up for our newsletter today!

Want to save this recipe for later? Pin it! We enjoy a hearty breakfast on those slow, no-rush mornings. This crustless quiche comes together in no time and is loaded with bacon and lots of veggies from the garden. This is an easily adaptable recipe and is perfect for using up leftovers. It's so effortless to make this to your own family’s preferences, that you will be making it all the time! Filling Ingredients 10 strips bacon 1/2 pound ground breakfast sausage 1 cup diced potato 6 large eggs, lightly beaten 1 cup milk 1/2 cup green bell pepper, diced 1/2 cup onion, diced 1 cup kale, chopped 1 1/2 cups shredded sharp white cheddar cheese 1/2 teaspoon ground black pepper 2 teaspoons garlic powder 1/2 Tablespoon parsley Directions Preheat oven to 350 degrees. In a large skillet over medium-high heat, cook bacon until browned and crispy. Remove to a paper towel-lined plate. Crumble bacon when it is cool enough to touch. Drain excess grease but do not wash the pan. Cook diced potatoes until softened and cooked through. In a large bowl, combine eggs, milk, onions, peppers, kale, and seasonings. Stir in crumbled bacon and one cup of shredded cheese, then stir in vegetable mixture. Pour mixture into prepared pie pan. Bake for approximately 35-40 minutes or until eggs are cooked through, edges are lightly browned, and the quiche is firm in the center. Top with remaining cheese and bake for an additional 5-10 minutes or until cheese is melted. Allow to cool for 10 minutes before cutting. 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 Banana Walnut Muffins are as hearty as they are delicious. Packed full of sweet bananas, a robust punch of cinnamon, and crunchy walnuts, they are sure to sweeten your day! Jump to recipe We love a delicious, savory breakfast like my Easiest Ham & Cheese Casserole or my Farmer’s Breakfast Crustless Quiche , but when we want a sweet breakfast treat, these Banana Walnut Muffins are my go-to! These Banana Walnut Muffins are my take on a delicious classic and it’s one of my favorite ways to use up overripe bananas. They're the perfect on-the-go breakfast or snack. And speaking of snacks... Did you know that kids like to snack? A lot . I feel like every time I turn around, my kids are telling me they’re hungry or asking for a snack. Having healthy, homemade snacks and treats around is a must if I want to keep my sanity! While this recipe is a sweet treat and should be enjoyed periodically, it is packed with heart-healthy minerals like potassium and magnesium, and vitamin B6 which has been proven beneficial for brain health and to improve immune function. Be sure to bake a double or triple batch to have on hand for when snack time hits. These muffins freeze beautifully and can thaw at room temperature in about 15 minutes. They're also a great addition to home-packed school lunches! This Banana Walnut Muffin Recipe requires simple ingredients like: Bananas For the best flavor, you’ll want to use bananas that are very ripe. The peels should be really brown, and the banana should be slightly mushy. This will provide the sweetest natural flavor. You should be able to use a standard kitchen fork to mash the bananas. Flour You can absolutely use gluten-free flour for this recipe; however, I used organic, unbleached, all-purpose flour. To ensure accurate flour measurements, use a spoon to add the flour to your measuring cup and level it off with a flat edge, like the back of a butterknife. Applesauce Unsweetened applesauce not only adds additional fiber, but it acts as a binder for the dry ingredients. The high water content found in applesauce also adds additional moisture and helps keep the muffins from drying out. Baking Powder, Baking Soda, and Salt To get a nice, tall rise from your muffins, you'll need leveling agents like baking powder and baking soda. Both will help the muffins achieve that delicious golden color during the baking process. Just a little bit of salt will help to balance the sweetness in the muffins. Cinnamon Ground cinnamon adds a toasty warm richness that pairs perfectly with the sweetness of the bananas and the woodiness of the toasted walnuts. Vanilla Extract I absolutely love my homemade vanilla extract and will likely never return to the store-bought version again! Homemade extracts offer a cleaner flavor, meaning they don’t taste artificial like the common store brands. They are also really affordable to make and easy to customize. You can check out my favorite homemade extracts here . Walnuts Not only do walnuts offer a delicious crunch, but they're also full of essential nutrients like omega-3 fatty acids and antioxidants, making them a great addition to banana muffins. The nutrients found in walnuts have been found to aid in inflammation and support good brain function. For the most flavor, I like to toast the walnuts for just a minute or two over low heat. Toasting gives the walnuts a stronger aroma and intensifies their nutty flavor. Toasting also makes them even crunchier which adds a fantastic complexity. How to Make Banana Walnut Muffins These muffins are super easy to make and only take a few simple steps! First, preheat the oven to 350 degrees. Chop and toast the walnuts in a medium skillet over low heat for about 2 minutes. Remove from heat and allow to cool. Next, in a medium bowl, combine all of the dry ingredients. In a large bowl, combine all of the wet ingredients. Begin adding dry ingredients about a half cup at a time, mixing well after each addition. Reserve ¼ cup of the walnuts and set aside for a moment. Add the remaining walnuts to the batter and gently fold them in to combine with the batter. Evenly distribute the batter among a 12-cup muffin pan that has been lightly greased with an avocado oil spray. I find that a cookie scoop helps to make this process easier. Top each of the muffins with a few pinches of the reserved chopped walnuts. Bake for approximately 18-22 minutes. Remove from oven and allow the muffins to cool for about 5 minutes before transferring to a wire cooling rack. Cool completely. Yield: 12 muffins Ingredients 2 cups all-purpose flour 3 very ripe bananas, mashed 2 large eggs 1/3 cup unsweetened applesauce 1 teaspoon baking powder ½ teaspoon baking soda ½ cup white granulated sugar 1 Tablespoon vanilla extract ½ teaspoon ground cinnamon ¼ teaspoon salt 1 cup finely chopped walnuts, toasted Directions Preheat oven to 350 degrees. Prepare a 12-cup muffin pan with liners or non-stick spray. Chop and toast the walnuts in a medium skillet over low heat for about 2 minutes. Remove from heat and allow to cool. In a large bowl, gently whisk together flour, baking powder, baking soda, and salt. In a medium bowl, mix sugar, eggs, applesauce, vanilla extract, cinnamon, and bananas to combine. Add ¾ cup of the toasted chopped walnuts to wet mixture. Add dry ingredients to the wet ingredients mixture and mix thoroughly to combine. Using a cookie scoop, carefully divide mixture among muffin cups. Top each with remaining chopped walnuts. Bake for approximately 18-22 minutes or until muffins are slightly firm and the batter has pulled away from the edges of the muffin cup. An inserted toothpick should come out clean when testing center. Wait 5 minutes before transferring muffins to a wire cooling rack and cool completely. Store in an airtight container at room temperature for up to 3 days. Enjoy warm by heating in the microwave for approximately 10-15 seconds. To freeze these Banana Walnut Muffins Place muffins on a cookie sheet uncovered in the freezer for approximately 1 hour. Remove from the freezer and place the frozen muffins in a freezer-safe storage bag for up to 3 months. To thaw, simply remove the desired amount of muffins from the freezer-safe storage bag and place them on a plate. Allow to thaw at room temperature for about 10-15 minutes. If you tried this Banana Walnut Muffin recipe, we'd love to hear how they turned out. Be sure to let us know in the comments below, tag us on Instagram , or share with us on Facebook ! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today!

These Double Chocolate Orange Zucchini Muffins have two times the chocolate, a sweet zing of orange, and zucchini that helps to give a deliciously moist texture. Plan on making on a double batch! Jump to Recipe Recently I was able to score some locally grown produce from one of our favorite farmers for a great deal. My freezer is full of diced peppers, and I was also able to make my Spicy Stuffed Bell Peppers . This weekend I worked hard on preserving the remaining boxes of produce waiting not-so-patiently on my kitchen counter. Fifteen pounds of zucchini is just a little more than my family can eat before any of it goes bad, so I knew I had to preserve a good amount of it for later use. Most of the fall and winter recipes I love call for shredded zucchini so that's how I prepared the bulk of it for my freeze dryer . I reserved 5 cups to make a double batch of our favorite chocolate muffins. Muffins are one of my favorite make-ahead breakfasts! There are so many different varieties that we enjoy, like my Banana Walnut Muffins and my Cherry Vanilla Muffins . Plus, they're filling and quick to eat, which is perfect for busy mornings when we are on the go. For this recipe you’ll need a few basic pantry staples like: Flour I used organic, unbleached all-purpose flour for this recipe, but you could certainly use a gluten-free option. To ensure accurate flour measurements, use a spoon to add the flour to your measuring cup and level it off with a flat edge, like the back of a butterknife. Baking Soda and Baking Powder Yep, I use both baking powder and baking soda for our muffins. Used alone, baking soda won’t be enough to give us the rise we want our muffins to have. If using only baking powder, you would need at least double the amount which can cause the muffins to have a metallic tang that can be off-putting. Cinnamon and Nutmeg A hint of spice pairs so perfectly with the orange zest and enhances the flavor of the chocolate. Eggs, Sugar, and Salt All completely necessary to flavor and bind our dry ingredients. Zucchini Like cucumbers, zucchini is full of water which makes it the perfect way to ensure our muffins stay nice and moist. However, there's a problem of having too much water when it comes to baking with zucchini, so you want to make sure to drain and squeeze out any excess water. To do this, simply shred the unpeeled zucchini using a box grater. Place the shredded zucchini into a clean, lint-free dish towel or a cheese cloth. Squeeze the towel tightly until most of the water has drained out. If you're using larger zucchini, be sure to scoop the seeds out! Orange Zest When I was a kid, a relative gave me a chocolate orange. I’d never had one before and oh my goodness, my world was changed! I mean, is there a more perfect companion for chocolate than orange? Oranges have a natural sweetness and acidity that balances the slight bitterness of the chocolate making them a delicious pairing. Orange Extract I love experimenting and making my own baking extracts . They're so easy to make and taste better than anything you find in the store. If you don’t have orange extract on hand, a high-quality vanilla extract will do the job just fine. Chocolate Chips You may be asking yourself, is it really necessary to have double chocolate? The answer is yes. Always, yes to double chocolate! Yield: 24 Muffins Ingredients 2 ½ cups all-purpose flour ¾ cup unsweetened cocoa powder 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon cinnamon ¼ teaspoon freshly grated nutmeg 1 teaspoon salt 1 cup light brown sugar ½ cup granulated sugar 4 large eggs 1 cup vegetable oil or ¾ cup unsweetened applesauce 2 teaspoons orange extract 2 ½ cups shredded zucchini, packed Zest of one orange 2 cups semi-sweet chocolate chips How to Make Double Chocolate Orange Zucchini Muffins The short version of making almost any muffin, cake, or other baked good is to combine wet ingredients in one bowl, combine dry ingredients in another bowl, add the dry ingredients to the wet ingredients and stir well. It may seem unnecessary to dirty up so many bowls, but there is actually some pretty cool science that happens when we separate the ingredients like this. When we use leavening agents, also known as aeration agents, like baking powder or baking soda, we want to make sure they are being dispersed evenly. This helps to ensure an even rise and consistency in flavor. So, let’s get to it! Directions Prepare muffin pan with a non-stick spray or line with baking cups. In a medium bowl, combine dry ingredients. In a separate large mixing bowl, combine sugar, oil, eggs orange extract, and orange zest by hand or mixer on low speed. Add zucchini to wet ingredients and gently mix to combine. Begin adding in dry ingredients about ½ cup at a time to wet ingredients while mixing on low speed. Gently stir to ensure all ingredients are combined thoroughly. Fold the chocolate chips into batter. Carefully, add about ¾ cup of batter to each prepared muffin cup. Bake for approximately 20-22 minutes or until inserted toothpick comes out clean. Allow to cool for at least 10-15 minutes before removing from pan. How to Freeze Double-Chocolate Orange Zucchini Muffins Option 1 : Allow the muffins to cool completely. Place muffins in a gallon-sized freezer bag and store in the freezer for up to 2 months. Option 2 : Allow the muffins to cool completely. Place muffins in a single layer on a parchment-lined baking sheet. Flash freeze for at least 30 minutes. Remove and place into freezer-safe bag or container. Store in the freezer for up to 2 months. To reheat, warm muffins in the microwave 2 -2 ½ minutes. If you enjoyed this Double-Chocolate Orange Zucchini Muffin recipe, let us know in the comments below, and be sure to share with your friends! 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!