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This dish combines the rich flavors of Asiago, Fontina, Parmesan, and Provolone cheeses with succulent chicken and perfectly cooked fettuccini. Jump to Recipe Say goodbye to those store-bought jarred Alfredo sauces that have been your go-to for far too long! It's time to elevate your culinary experience with a homemade version that far surpasses anything you can find on supermarket shelves. This mouthwatering recipe offers a rich, creamy texture and a depth of flavor that will tantalize your taste buds. Unlike the mass-produced alternatives that may have been sitting on the shelf for who knows how long, this fresh version is crafted with love and quality ingredients, ensuring every bite is a delicious revelation. Once you try this homemade Alfredo sauce, you'll wonder how you ever settled for anything less! How to Serve Four Cheese Fettuccini Chicken Alfredo To balance the richness of this dish, I recommend pairing it with a Kale and Brussels Sprout Salad or Sauteed Sugar Snap Peas . Helpful Tips for Making Four Cheese Fettuccini Chicken Alfredo Prep . Have all of the ingredients prepped and ready to go prior to cooking. Cheese . Pre-shredded cheese has an anti-caking powder, and doesn’t melt well. Use high- quality cheeses that you shred yourself for the ultimate flavor and creamy texture. Pasta . Ensure the pasta is cooked al dente, approximately 12-14 minutes, as it will continue to cook slightly when tossed with the sauce. Advertisement More Creamy Pasta Favorites Creamy Steak and Kale Pasta Creamy Cajun Shrimp and Sausage Pasta Creamy Lemon Chicken & Orzo Spicy Sausage and Spinach Alfredo Ingredients 2 boneless, skinless chicken breasts ½ teaspoon salt ¼ teaspoon ground black pepper 2 Tablespoons Cayenne and Garlic Infused Oil 12 ounces fettuccini pasta 2 Tablespoons unsalted butter 4 cloves garlic, minced 2 cups heavy cream ½ cup grated Asiago cheese ½ cup grated Fontina cheese ½ cup grated Parmesan cheese ½ cup grated Provolone cheese Salt and pepper to taste Directions Bring 5 cups of water with 1 teaspoon of salt to a boil over medium-high heat. Cook 12 ounces of fettuccini according to package instructions until al dente, approximately 12 minutes. Drain the pasta and set aside. Prepare chicken by trimming any excess fat. If necessary, cut large breasts in half horizontally. Use the flat side of a meat mallet to gently pound the chicken into a consistent thickness. Season the chicken breasts with salt and pepper on both sides. In a large skillet, heat 2 Tablespoons Cayenne and Garlic Infused Oil over medium heat. Add the chicken breasts and cook for about 5-7 minutes on each side or until golden brown and cooked through. Remove from the skillet and allow to rest before slicing. In the same skillet used for the chicken, melt butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Pour in the heavy cream and milk. Stir and bring to a simmer. Gradually whisk in the Asiago, Fontina, Parmesan, and Provolone cheeses, stirring until the cheeses are completely melted and the sauce is creamy. Season with salt and pepper to taste. Add the cooked fettuccini to the skillet with the sauce. Toss to coat the pasta thoroughly. Slice the cooked chicken and place it over the pasta, allowing it to warm through. Top with additional shredded cheese if desired. Advertisement How to Store Four Cheese Fettuccini Chicken Alfredo Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. How to Reheat Four Cheese Fettuccini Chicken Alfredo Reheat over low-medium heat on the stovetop for approximately 3-5 minutes or until heated through. If needed, add a splash or two of chicken stock or water to help reconstitute the sauce. How to Freeze Four Cheese Fettuccini Chicken Alfredo This dish is cream-based, and I advise against freezing it because the texture can become grainy after thawing. Enjoy it fresh for the best experience! Want to help a small family business in a big way? Share this recipe with someone who loves delicious, homemade food as much as you do! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank-you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today! Advertisement

My twist on the classic lasagna features a delicious mix of five rich cheeses, savory Italian sausage, and budget-friendly pantry ingredients to create an amazingly flavorful sauce. Jump to Recipe We absolutely adore pasta here! If you enjoy gooey cheese, rich tomato sauce, and robust pasta, this baked penne with Italian sausage is a must-try for your weeknight meals. With about 15 minutes of prep time, it’s the perfect easy and comforting dish for those chilly evenings when you want to snuggle up with something hearty. Plus, this recipe is make-ahead and freezer-friendly, so you can whip up a large batch and have a delicious dinner ready whenever you need it! Why You’ll Love This 5 Cheese and Italian Sausage Baked Penne Easy to Prepare : This recipe is easy, even for the novice cook. Crowd Pleaser : This dish is simple and impressive, making it perfect for a typical busy Monday evening or a Friday night dinner party! It Gets Better : If you’re lucky enough to have leftovers, this dish is even more delicious the next day! See my helpful tips on how to reheat properly. How To Serve 5 Cheese and Italian Sausage Baked Penne Serve this hearty pasta dish with a side of Simple Sauteed Green Beans and a crusty loaf of Garlic and Herb Sourdough Boule for a completely homemade Italian-inspired dinner. Helpful Tips For Making 5 Cheese and Italian Sausage Baked Penne Pasta . Cook the penne until it reaches just a minute or so before reaching al dente. This will help to avoid overcooking it in the oven. Salt . Always add salt to your pasta water. This is the only chance you have to season the pasta itself. Vegetables . Don’t overcook the vegetables. You want them soft and tender, not charred. Advertisement Want More Tasty Italian-Inspired Recipes? Italian Meatball Sub Creamy Steak and Kale Pasta Italian Roasted Red Peppers Creamy Lemon Chicken & Orzo Ingredients 6 quarts water 16 ounces ziti pasta 1 pound ground Italian sausage, hot or mild 1 large onion, diced 1 bell pepper, diced 6 cloves garlic, minced 7 cups crushed Fire Roasted tomatoes 1 large egg 16 ounces small curd cottage cheese 2 teaspoons oregano 2 teaspoons basil 1 teaspoon chili powder 1 Tablespoon parsley 1 Tablespoon ground black pepper ½ Tablespoon fine sea salt, plus 1 teaspoon for pasta water 1 ½ pound freshly shredded mozzarella cheese, divided 5 ounces finely shredded parmesan cheese, divided 4 ounces freshly shredded smoked provolone cheese, divided Directions Preheat oven to 375 degrees. In a large 6-quart pot, bring water with 1 Tablespoon of salt to a boil. Add pasta and cook for approximately 5-6 minutes until just al dente. Reserve 1 cup of pasta water. Drain pasta. In large skillet with high edges over medium-high heat, cook Italian sausage until browned. Remove meat from skillet and move to a paper towel-lined plate. Add onions and peppers to skillet. Sauté for approximately 3 minutes. Add diced tomatoes and garlic. Sauté for another 3-5 minutes. Add meat mixture to pan with onion mixture. Add crushed tomatoes and mix well. In a large bowl, mix egg, cottage cheese, and half of each cheese. Add pasta and all spices. Stir to combine. Allow sauce to come to room temperature, then mix with cheese mixture. Lightly grease a 10x15 baking dish or two 9x13 baking dishes with non-stick spray. Add pasta mixture to baking dish and bake for approximately 10-12 minutes. Remove pasta from oven and top with remaining cheese. Bake for an additional 15 minutes or until cheese is golden and bubbly. Allow to cool for 15 minutes before serving. How to Store 5 Cheese and Italian Sausage Baked Penne Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. How to Freeze 5 Cheese and Italian Sausage Baked Penne Assemble dish as directed up to the point of just before baking. Tightly cover with plastic wrap and/or aluminum foil and freeze for up to 3 months. When ready to bake, thaw completely in the refrigerator, then bake at 350°F for approximately 35-40 minutes or until completely heated through. Make this recipe with me on YouTube! Want to help a small family business in a big way? Share this recipe with someone who loves delicious homemade food as much as you do! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank-you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today! Advertisement

You're just three simple ingredients away from having delicious, pliable homemade corn tortillas on your dinner table! Jump to Recipe I’ve been wanting to try my hand at making my own corn tortillas for a while now. But when I saw Michelle over at More Than Farmers make tortillas from their own homegrown corn, I knew I needed to get into the kitchen and make my own! I was not disappointed. Not only is this three-ingredient recipe so simple to make, but these tortillas are also leaps and bounds above what you’ll find in your local grocery store! Why You’ll Love This Easy Homemade Corn Tortillas Recipe Budget-Friendly . Basic pantry staples keep this recipe super affordable. No Junk . Unlike store-bought tortillas, there’s no additional stuff. Easy . With just a few simple steps, you’ll have fresh, homemade corn tortillas on the table in no time! Helpful Tips for Making Homemade Corn Tortillas Check for Consistency . The dough should be smooth and slightly moist. Adjust with water or masa harina as necessary. Use a Scoop . For uniform, 5 to 6-inch tortillas, use a 2 Tablespoon cookie scoop to easily measure out the proper amount of dough. Parchment Paper . Use this to help keep the dough from sticking to your tortilla press or skillet when shaping. Wrap Them Up . Wrap the cooked tortillas in a clean kitchen towel. Not only will this help to keep them warm, but it will also keep them soft and pliable. How to Serve Homemade Corn Tortillas Use them as the vessel for Hatch Chile and Lime Chicken , or Slow Cooker Chili Lime Pork Carnitas , or with your favorite taco filling! Advertisement How to Make Tortilla Chips from Homemade Corn Tortillas Use a sharp knife to slice each day-old tortilla into six wedges. Place a heavy-bottom, high-sided skillet or Dutch oven over medium-high heat. Fill Dutch oven or skillet with 1/2 inch of a neutral oil such as avocado, olive, or vegetable. When oil has reached 350°F on an instant-read thermometer, carefully add tortilla triangles to the Dutch oven. The oil should sizzle and bubble when the tortillas are added. Fry the chips for approximately 2 minutes or until golden. Remove with a spider or a large, slotted spoon and transfer to a paper-towel-lined plate. Sprinkle with salt to your desired taste preference and serve warm. Ingredients 2 cups masa harina (corn flour) 1 ½ cups warm water ¼ teaspoon salt Directions In a large mixing bowl, combine 2 cups of masa harina and ¼ teaspoon salt. Gradually add 1 ½ cups of warm water, stirring with your hands or a spoon until a dough forms. The dough should be soft, not sticky, and should hold together when pressed. Knead the dough for about 2-3 minutes to ensure it's well-mixed and pliable. If the dough feels too dry, add a little more water, a tablespoon at a time. If it feels too sticky, add a bit more masa harina. Divide the dough into 12 equal portions and roll each portion into a ball. Cover the dough balls with a damp cloth to prevent them from drying out. Using a tortilla press, place a piece of plastic wrap or parchment paper on the press, then position a dough ball in the center. Cover with another sheet of plastic wrap or parchment paper, then press down firmly to flatten the dough into a thin, round tortilla. If you don't have a tortilla press, use a heavy skillet or a rolling pin. Heat a non-stick skillet or a cast-iron pan over medium-high heat. Carefully peel off the plastic wrap from the tortilla and place it on the hot skillet. Cook for about 30 seconds to 1 minute until the edges begin to lift and the surface shows some brown spots. Flip the tortilla and cook for another 30 seconds to 1 minute. As you cook each tortilla, place them in a clean kitchen towel to keep them warm and pliable. Want More Tex-Mex Inspired Recipes Homemade Pico de Galo Homemade Nacho Cheese Sauce Mexican Red Rice One Pan Tex-Mex Rice Casserole Slow Cooker Chili Lime Pork Carnitas Hatch Chile and Lime Chicken How to Store Homemade Corn Tortillas Store cooked tortillas in a sealed plastic bag or container in the refrigerator for up to 3 days. Reheat them in a skillet before serving. How to Freeze Homemade Corn Tortillas Seal completely cooled tortillas in a freezer-safe storage bag and use within 3 months. To reheat : If the tortillas are frozen, wrap them in a clean kitchen towel and thaw them in the microwave. Then, reheat them in a dry cast-iron skillet or over a gas flame until warm and pliable. Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank-you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today! Advertisement

Elevate the flavor, nutrition, and overall depth of your homemade meals with a rich beef broth crafted from scratch. This comforting beef broth recipe is simple to prepare in a slow cooker, allowing you to enjoy a warm and nourishing addition to your culinary creations with minimal effort. Jump to Recipe Beef stock is a nutrient-rich powerhouse for your health, aiding digestion, reducing inflammation, fighting infections, and supporting strong bones and joints. Unlike those found in the grocery store, homemade beef stock uses quality ingredients and has a much richer flavor. Making your own beef stock is easy and affordable. Let’s get started! Why Can Your Own Homemade Beef Stock Easy to Prepare . Even if you’re new to preserving food, canning homemade stock is super easy to do! Just a few steps are all it takes to get delicious, nutrient-rich beef stock on your pantry shelves in no time. No Junk . Unlike the questionable stuff sold in the cans at the supermarket, home-canned beef stock actually tastes pretty darn good. Probably because you are selecting high-quality ingredients. It Saves Freezer Space . Home canning is a great way to preserve food and make room in your freezer. It’s Emergency Ready . If there's a weather emergency like a big snowstorm or hurricane, you'll likely lose power or have to evacuate your home. Having shelf-stable, home-canned food items may quite literally become a lifesaver! How to Use Home-Canned Beef Stock Homemade stocks can help to provide layers of flavor and nutrition in simple ingredients such as rice and pasta. It can also be the base of cozy Soups and Casseroles . What’s The Difference Between Broth and Stock Beef stock is created by gently simmering beef bones , along with vegetables and meat, in water for an extended period. This process allows for the extraction of nutrients from the bones and flavors from the meat and vegetables, resulting in a rich, hearty broth. In contrast, beef broth is made by cooking beef meat for a shorter duration, yielding a lighter liquid. Broth often includes more seasonings, which contribute to its higher sodium content. Helpful Tips for Making Home-Canned Beef Stock Know Your Canner . Read over your manufacturer’s booklet prior to canning to ensure you operate it properly. Stick to the Plan . This recipe is primarily based on the recommendations from the NATIONAL CENTER FOR HOME FOOD PRESERVATION . Adding or omitting certain ingredients could affect the safety of the finished product. Use the Correct Canning Method . This recipe uses low-acid foods and is therefore not considered safe for water-bath canning. You must use a pressure canner to ensure a safely canned product. Advertisement Equipment Needed to Pressure Can Homemade Beef Stock Tools . You’ll need a basic canning utensil kit that has a jar lifter, a debubbler wand, and a funnel. Pressure Canner . Because beef stock is a low-acid food, you cannot water bath can it. You’ll need to use a pressure canner, not to be confused with a pressure cooker. These are not interchangeable! You cannot pressure can using an InstantPot. I have a 23-quart Presto Pressure Canner . I ordered an additional canning rack so that I could run a max load of 18 pints at a time. Jars, Lids, and Rings. Of course, you’ll need jars to can the beef stock. I have used brand-name jars and no-name jars, and they both work just the same. Lids, however, are a very different story. Don’t go cheap when it comes to lids! Save those cheap lids for vacuum sealing or craft projects. The last thing you want is to open your canner and see your lids have failed. I’ve been there and trust me, it's not a good time. My absolute favorites are the For Jars lids , and a close runner-up is Ball brand lids . I’m not affiliated with either brand. When it comes to rings, you can use the cheap ones that come with the no-name jars as long as they are not dented, rusted, or in some other way compromised. How to Prepare for Pressure Canning To prepare jars for canning, I like to place my clean, room-temperature jars into my canning pot with room-temperature water. I allow my jars and water to come to the same temperature at the same time. You don’t want boiling water; you’re just heating everything up at this point. Place a clean kitchen towel on the counter space where you intend to place your hot jars once removed from the canner. If the kitchen towel is on the thin side, like a flour sack, double up your towels. Once your beef stock is ready for canning, carefully remove the jars from the pot using your canning jar lifter and empty the hot water back into the pot. Place the hot jars on the prepared kitchen towel and begin adding the stock to the jars. What to Do After the Pressure Canning Process Once your beef stock has completed the processing time at the proper pressure, turn off the burner and allow the pressure to drop back down to zero. Do not remove the pressure regulator until the pressure is back to zero. Carefully remove the pressure regulator and the canning lid. Remove the lid from the canner completely. Allow the jars to rest in the pot for about 5-10 minutes. This will allow them to adjust to having the lid taken off the canner. Carefully remove the jars from the canner using your canning jar lifter and place them on the prepared kitchen towel. Allow the jars to rest on the counter for 24 hours and listen for pops of the lids (my favorite part!). Once the jars have completely cooled and rested for 24 hours, remove the rings from the jars and gently tap the center of the canning lid on each jar. If the lid pops back up, your lid did not seal properly, unfortunately. It happens! If it's just one jar, place that one in the refrigerator and use it within a couple of weeks. If it's several jars, remove all of the lids, wipe the rims of the jars with vinegar, add new lids, and reprocess them in the canner. If your jars are all sealed properly (YAY!), use soap and warm water to wipe the outside of the jars before storing. Advertisement Yield: Makes about 8 (16 oz) pints or 4 (32 oz) quarts Ingredients 3-4 pounds beef bones, such as marrow bones, short ribs, oxtail, or knuckles 3 Tablespoons Cayenne and Garlic Infused Oil 5 quarts of water, plus more as needed 1 pound of vegetable scraps, such as onion peels, carrots, and celery 4 cloves garlic, whole 2 bay leaves 10 black peppercorns ¼ cup apple cider vinegar Directions Preheat oven to 425°F. Begin by roasting the beef bones in the oven for approximately 30-45 minutes. This step enhances the flavor of the broth. Place the roasted bones in a large slow cooker. Add 1 pound of chopped vegetables, 4 cloves of garlic, 2 Bay leaves, 10 black peppercorns, and ¼ cup apple cider vinegar. Cover everything with cold water. Simmer on LOW for at least 8-12 hours. For a richer flavor, you can simmer it longer. I typically let mine go for up to 24 hours. Once the stock has finished simmering, strain it through a fine mesh strainer or cheesecloth to remove solids. Let the strained stock cool and skim off any fat that rises to the surface. Using a ladle, fill the sterilized jars with the beef broth, leaving approximately 1 inch headspace at the top. This space is essential for creating a vacuum seal. Gently tap the jars or use a non-metallic spatula to remove any air bubbles trapped in the liquid. With a clean cloth and vinegar, wipe the rims of the jars to ensure a good seal. Any residue on the rim can affect the seal of the lid. Place the warmed lids on the jars and screw on the bands until they are fingertip tight. Place the filled jars into the pressure canner. Follow your pressure canner's instructions for adding the correct amount of water. Secure the lid accordingly. The NATIONAL CENTER FOR HOME FOOD PRESERVATION recommends that beef stock be processed at 10 pounds of pressure for 20 minutes if using pint jars, and 25 minutes for quart jars. Be sure to check your elevation levels to determine if your pressure and canning times are different. Once the processing time is complete, turn off the heat. Allow the canner to cool and depressurize naturally before removing the lid. Carefully lift out the jars using a jar lifter and place them on a towel to cool. After the jars have cooled completely, check the seals by pressing the center of each lid. If it doesn’t pop up, the jar is sealed properly. Wash the jars with warm, soapy water and dry completely. Label the jars with the date and contents, then store them in a cool, dark place. More Home Food Preservation How to Prepare for Canning Season Five Resources for Home Food Preservation Harvest Right Freeze Dryer Review Home Canned Ground Beef Home Canned Chili Con Carne Home Canned Chicken Stock Home Canned Chicken How to Store Home-Canned Beef Stock Label and store cleaned jars in a dark, cool cabinet, basement, or cellar. How Long Does Home-Canned Beef Stock Last? Properly prepared and stored, canned stocks can last about 18 months. The integrity of the seal may begin to deteriorate after that. How to Store Beef Stock Without Canning Skim the fat as previously directed. Store stock in an airtight jar or container in the refrigerator for up to 5 days. How to Freeze Beef Stock Without Canning To freeze the beef stock, use freezer-safe, airtight containers, leaving a 1” headspace to allow for expansion. Use within 3 months Reheat to 165°F before consuming. You can transfer to a saucepan and reheat from frozen. Want to help a small family business in a big way? Share this recipe with someone who loves delicious homemade food as much as you do! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank-you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today! Advertisement

This delicious recipe combines the sweet and smoky flavor of BBQ sauce with the savory taste of crispy bacon and the creamy richness of sharp cheddar cheese. It's a perfect dish for a family dinner or a casual gathering with friends! Jump to Recipe While I enjoy BBQ chicken just as much as anyone else, there are days when the heat makes it just too unbearable to hover over a grill. As a heat-sensitive, fair-skinned “woman of a certain age,” I prefer to stay cool indoors during the sweltering summer months. If you find yourself in a similar boat, I highly recommend trying this oven-baked chicken recipe. Whether you’re enjoying warm weather festivities or you’re snowed in dreaming of warm weather, this flavorful chicken will be welcomed on your dinner table! Why You’ll Love This Baked BBQ Bacon Chicken Affordable . Chicken can often be found on sale and is a great protein to stock up on. Easy . This is baked, so no pulling out and cleaning the grill. Just a bit of seasoning & BBQ sauce is all you need! Quick . This BBQ Chicken recipe is ready in about 40 minutes, making it perfect for a busy weeknight dinner. How to Serve Baked BBQ Bacon Chicken Serve this mouthwatering chicken with light sides like my Brussels Sprouts & Kale Salad , Garlic Parmesan Roasted Cauliflower , or comfort favorites like Homemade Mac & Cheese . Between you and me, a leftover piece of Baked BBQ Bacon Chicken on top of a Homemade Hamburger Bun makes for a delicious lunch! Helpful Tips for Making Baked BBQ Bacon Chicken Don’t skip oiling . Brushing the chicken with oil will help the seasonings stick and promote browning. High heat . Baking the chicken at high heat helps cook it quickly while locking in moisture for tender, juicy chicken. Rest . Allow the chicken to rest for a few minutes before serving to allow the juices to redistribute. Advertisement More Mouthwatering Chicken Recipes Three Pepper Chicken Baked Chicken Taquitos Sweet & Spicy Orange Chicken Caramelized Onion Fried Chicken Rosemary & Sage Baked Chicken Thighs Ingredients 4 boneless, skinless chicken breasts 1 cup Sweet & Smoky BBQ Sauce or The Best Homemade BBQ Sauce 8 slices thick, Hickory smoked bacon 1 cup sharp cheddar cheese, shredded 2 Tablespoons Garlic & Cayenne Infused Olive Oil ½ teaspoon salt ½ teaspoon garlic powder ½ teaspoon onion powder ¼ teaspoon ground black pepper 1 Tablespoon chopped fresh parsley (optional, for garnish) Directions Preheat your oven to 400°F. Season the chicken breasts with ½ teaspoon each of salt, garlic powder, onion powder, and ¼ teaspoon ground black pepper. Drizzle Garlic & Cayenne Infused Olive Oil over the seasoned chicken and rub it in to ensure even coverage. Place the seasoned chicken breasts in a baking dish. Brush each breast generously with BBQ sauce. Reserve some sauce for later use. Bake the chicken in the preheated oven for 25 minutes. In a skillet over medium heat, cook the bacon until crispy. Remove from the skillet and place on a paper towel to drain excess grease. Once cooled, crumble the bacon into small pieces. Top each chicken breast with shredded cheddar cheese and crumbled bacon. Drizzle a little more BBQ sauce over the top if desired. Return the dish to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly. Remove the chicken from the oven and let it rest for a few minutes. Sprinkle chopped fresh parsley over the top for an optional garnish. Serve hot. How to Store Baked BBQ Bacon Chicken Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat leftovers in the microwave, in an air fryer, or on a sheet pan in a preheated 350°F oven just until heated through. Want to help a small family business in a big way? Share this recipe with someone who loves delicious, homemade food as much as you do. Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank-you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today! Advertisement

This simple and flavorful salad is filled with freshly shredded Brussels sprouts and kale, perfectly toasted almonds, and a zingy lemon-garlic vinaigrette, then topped with freshly grated Parmesan cheese. Jump to Recipe Friends, I have a confession to make. I have been bringing a home-made salad to work for lunch every day. For 2 years. Now, you may be thinking that’s not so bad. But I should explain that it has been the same salad, same ingredients, same dressing. For TWO YEARS. Every day. Monday through Thursday. And while this is the least of my dietary sins, it has become, well, boring. It’s time for a change, and this salad is just what I needed! As a true friend, I should tell you: you need this salad too . Why You’ll Love This Brussels Sprouts and Kale Salad Budget . With affordable greens as the base, this salad makes a wallet-friendly option for an elegant side, main course, or a brown-bag lunch! Make Ahead . The greens are hardy and can hold up to the vinaigrette, so making it a day in advance can enhance the flavors. Customize . Add tasty toppings like bacon, dried cranberries, or fresh apple slices to make this your own. How to Serve Brussels Sprouts and Kale Salad This salad is delicious enough as a light main course, or can be paired alongside a delicious Lemon Thyme and Garlic Roasted Chicken and Easy Homemade Macaroni & Cheese , or as an appetizer before Chicken Parmesan Pasta and Garlic and Herb Sourdough Boule . Helpful Tips for Making Brussels Sprouts and Kale Salad A Little Massage : De-stem and chop the kale, then massage it with a little olive oil, lemon juice, or salt for 1-2 minutes until it turns dark green and tender. Finely Shred . For the Brussels sprouts, use a mandoline or the slicing blade of a food processor for the finest texture to slice them as thin as possible. Let It Marinate : Allow the dressed salad to sit for at least 10–20 minutes (or up to a few hours) before serving to let the flavors meld and the veggies soften. Advertisement Hungry for More? Simple Sauteed Green Beans Creamy Corn Au Gratin Spicy Italian Roasted Carrots Buttermilk Fried Okra Garlic Parmesan Roasted Cauliflower Ingredients Salad 1 pound of Brussels sprouts, trimmed and thinly sliced 1 bunch of Tuscan or Dinosaur kale, stems removed and leaves thinly sliced ½ Cup of Parmesan cheese, freshly grated 1/3 Cup of slivered almonds, lightly toasted Dressing 1 Tablespoon white wine vinegar ¼ cup infused oil 1 teaspoon Dijon mustard Juice of one lemon 1 teaspoon lemon zest 1 teaspoon garlic powder ½ teaspoon sweet Italian basil ½ teaspoon Italian oregano ½ teaspoon lemon thyme ½ teaspoon salt ¼ teaspoon ground black pepper Directions Begin by washing 1 pound of Brussels sprouts and 1 bunch of kale thoroughly. Remove the stems from the kale and slice both the kale and Brussels sprouts thinly. In a small, dry skillet over medium heat, toast 1/3 cup slivered almonds until they're golden brown. This should only take approximately 3-5 minutes. Be sure to stir them frequently to avoid burning. Once toasted, set them aside to cool. In a small bowl or resealable container such as a mason jar, add 1 Tablespoon white wine vinegar, ¼ cup Cayenne and Garlic Infused Oil , 1 teaspoon Dijon mustard, the juice of one large lemon, 1 teaspoon lemon zest, 1 teaspoon garlic powder, and ½ teaspoon each of sweet Italian basil, Italian oregano, lemon thyme, and salt, and ¼ teaspoon ground black pepper. Seal the jar and shake vigorously until all ingredients are incorporated. Taste and adjust for seasonings. In a large salad bowl, combine the sliced Brussels sprouts, kale, and toasted almonds. Drizzle the dressing over the salad and toss to combine, ensuring all the ingredients are well coated. Sprinkle ½ cup freshly grated Parmesan cheese over the top of the salad and gently toss again to incorporate it throughout. Let the salad sit for about 10 minutes before serving. This allows the flavors to meld together and the kale to soften slightly. How to Store Brussels Sprouts and Kale Salad Undressed salad can be stored in an airtight container in the refrigerator for up to 5 days. Dressed salad should be used within 1-2 days. Want to help a small family business in a big way? Share this recipe with someone who needs to change up their brown bag lunch, as I did! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank-you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today! Advertisement

These oven-roasted chicken thighs are tender and juicy on the inside, crispy on the outside, and perfectly seasoned with rosemary, sage, garlic, and a zing of lemon. Jump to Recipe When you're in the middle of a busy weeknight juggling work, kids, extracurriculars, and everything else, time is of the essence, and getting dinner on the table quickly is priority number one. Priority number two: it has to be absolutely delicious. While these roasted chicken thighs may appear to have been crafted with hours of care, they're actually on your table in about an hour - and that's from start to finish! These succulent chicken thighs are infused with the aromatic powerhouses of fresh rosemary, sage, garlic, and lemon, creating a delightful harmony of flavors that will tantalize your taste buds. Hungry yet? Let’s get started! Why You’ll Love This Rosemary and Sage Baked Chicken Thighs Recipes Budget-Friendly . Affordable chicken thighs help make this dish not break the bank. Flavorful . Just a few simple herbs and spices deliver a mouthwatering bite each time. Elegant . Whether you’re having a weeknight family dinner or guests to impress, this chicken recipe shines. How to Serve Rosemary and Sage Baked Chicken Thighs Pair these aromatic chicken thighs with White Cheddar Loaded Mashed Potatoes and Roasted Brussels Sprouts with Bacon and Balsamic Glaze for a complete meal. Helpful Tips for Making Rosemary and Sage Baked Chicken Thighs Pat dry . Use clean paper towels to completely dry the chicken thighs prior to seasoning; removing moisture is crucial for a crispy skin result. Searing . Don’t skip the important step of searing the chicken before roasting. This process locks in those juices and ensures a tender bite every time. Don’t cover . Do not cover the chicken while baking. This will trap steam and create soggy skin. Rest . Allow the chicken to rest for 5-10 minutes to allow the juices to redistribute and lock in moisture. Advertisement More Mouthwatering Chicken Recipes Three Pepper Chicken Caramelized Onion Fried Chicken Lemon Thyme & Garlic Roasted Chicken Buttermilk Fried Chicken Ingredients 6 chicken thighs, bone-in and skin-on 1 medium onion, sliced 4 cloves of garlic 2 Tablespoons butter 1 Tablespoon lemon zest 2 teaspoons dried rosemary 1 teaspoon dried ground sage 1 teaspoon salt ½ teaspoon ground black pepper ½ cup chicken stock Directions Preheat oven to 425°F. In a small bowl, mix together 1 Tablespoon lemon zest, 2 teaspoons dried rosemary, 1 teaspoon ground sage, 1 teaspoon salt, and ½ teaspoon ground black pepper. Pat 6 chicken thighs dry with clean paper towels. Rub the seasoning mixture evenly over the chicken thighs to ensure every piece is well-flavored. In a large oven-safe skillet, melt 2 Tablespoons of butter over medium heat. Add 1 medium sliced onion and 4 whole garlic cloves, and sauté until the onion becomes translucent and the garlic is fragrant, about 3-4 minutes. Increase the heat to medium-high. Place 6 chicken thighs skin-side down in the skillet. Sear them until the skin is golden brown and crispy, approximately 5-6 minutes. Flip the thighs and sear the other side for an additional 3-4 minutes. Pour ½ cup chicken stock into the skillet, ensuring it covers the bottom of the pan. Transfer the skillet to the preheated oven. Bake for 40-45 minutes or until the internal temperature of the chicken reaches 165°F (74°C) and the juices run clear. Remove the skillet from the oven and let the chicken rest for 5 minutes before serving. This allows the juices to redistribute, ensuring each bite is juicy and flavorful. How to Store Rosemary and Sage Baked Chicken Thighs Leftovers can be stored in an air-tight container in the refrigerator for up to 3 days. Want to help a small family business in a big way? Share this recipe with someone who enjoys delicious, homemade food as much as you do! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank-you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today! Advertisement

Caramelized onions are sweet, rich, savory, and full of umami flavor. They can also take a lot of time to make which is not ideal on a busy weeknight. Thankfully, this recipe uses my homemade caramelized onion powder making this our new favorite 30-minute meal! Jump to Recipe Plain chicken breasts can be both a blessing and a curse in cooking. It holds the flavor of just about anything and everything, however, there are so many different options that it can become overwhelming to pick a direction. On a typical busy weeknight, I found myself yet again trying to come up with a new way to add flavor to chicken. After checking the spice cabinet, I was inspired by my homemade caramelized onion powder. It reminded me of the early years of marriage when I would coat chicken in store-bought fried onions and bake it. What We Love About This Caramelized Onion Fried Chicken This simple recipe is everything I could have hoped for. Tender, juicy chicken packed with sweet and savory caramelized onion flavor with a crispy, crunchy coating. Friends, it was so good there were no leftovers! Why You’ll Love This Caramelized Onion Fried Chicken Recipe Affordable.  Chicken is typically one of the most budget-friendly meats you can find, making this dish perfect for two or a crowd. Easy to Prepare.  While this recipe has a few steps, they are all very easy and take just a few minutes. Freezer-Friendly.  Buttermilk Fried Chicken can be frozen and reheated, making it perfect for meal prep! Advertisement What to Serve with Caramelized Onion Fried Chicken Easy Homemade Macaroni and Cheese White Cheddar Loaded Mashed Potatoes Creamy Corn Au Gratin Spicy Italian Roasted Carrots   Helpful Tips Thickness.  To ensure even cooking, use a meat mallet to gently pound the thicker parts of the chicken breast to match the consistency of the thinner end. Temperature.  Check the cooked chicken with an internal thermometer to ensure it is completely cooked.  The USDA recommends that cooked chicken have an internal temperature of at least 165°F Keep Warm.  If you're preparing double or triple amounts of this recipe, preheat the oven to 350°F and prep a large baking sheet with an oven-safe wire cooling rack. Place cooked chicken onto a prepped baking sheet and continue frying in batches. Once all of the chicken is fried and placed on the prepped baking sheet, place into the oven for 10 minutes or until all of the chicken is heated through completely.   Why Marinate Chicken In Buttermilk Buttermilk is slightly acidic, which helps to tenderize the chicken, making it juicy and flavorful. The thick consistency of the buttermilk allows the flour mixture to stick better, resulting in a deliciously crispy coating we all love. If you don’t have buttermilk on hand, you can use 2 cups of milk with 2 Tablespoons of vinegar or lemon juice. Allow the mixture to rest for 15 minutes before using. Hungry For More Chicken Recipes? Check out these family favorites: Parmesan Ranch Crusted Chicken Three Pepper Chicken Lemon Thyme Garlic Roasted Chicken Advertisement Ingredients 4 boneless, skinless, chicken breasts 2 cups all-purpose flour 1 cup fine breadcrumbs ½ cup Caramelized Onion Powder , plus 1/3 cup 2 cups buttermilk Salt and pepper to taste ½ - 1-inch vegetable oil Directions Working with one chicken breast at a time, place chicken in a quart-size freezer bag. Use a meat mallet to gently pound the chicken until it is even in thickness. In a large, shallow dish, combine buttermilk and 1/3 cup caramelized onion powder. Add chicken to the mixture, pressing each piece into the liquid to ensure all pieces are well coated. In a separate large bowl, combine flour, breadcrumbs, ½ cup caramelized onion powder, salt and pepper. Using a fork or a pair of tongs, remove one piece of chicken from the bowl of buttermilk and place it into the flour mixture. Cover all sides with flour mixture. Then, place the floured chicken back into the marinade bowl and quickly recoat with buttermilk. Return chicken to the flour mixture for a second coating, then place on a plate until all chicken pieces have been double coated with buttermilk and flour mixtures. In a large pan over medium-high heat, add oil and allow approximately 1-2 minutes for the oil to become hot. Carefully, add one piece of coated chicken to the pan at a time. You may need to work in batches if all of your chicken pieces do not fit in the pan. Don't overcrowd your pan! Fry chicken on each side for approximately 3-6 minutes depending on the thickness of the chicken or until the internal temperature is at least 165 degrees. Transfer cooked chicken to a paper towel-lined plate or a wire rack over a baking sheet and allow to cool for approximately 3-5 minutes before serving. This chicken is best when served warm. If you have leftovers, package them in an airtight container and store in the refrigerator for up to 3 days. I do not recommend freezing this recipe. My homemade Caramelized Onion Powder was made using a Harvest Right Freeze Dryer. If you are interested in a home freeze dryer and want to learn more, check out my review here . Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank-you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today! Advertisement

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

If you’re looking to add some convenience pantry items to your life this summer, I’ve got you covered! Jump to List The sun is shining, and the great outdoors is calling your name. Whether you're spending time in your garden or enjoying the waves at the beach, the last place you want to be is cooped up in the kitchen. By pressure canning some essential items, you can make quick dinners and spend more time soaking up the sun. Why You’ll Love These Home-Canned Recipes Versatile . Each of these simple staples can easily be served as is or turned into a new, delicious meal. Shelf-Stable . Having shelf-stable items on hand is always a good idea, especially if summer means Hurricane Season! No Junk . You control the quality of ingredients, and unlike the store-bought options, there’s nothing in these recipes that requires a degree in Chemistry. Helpful Home Canning Resources How to Prepare For Canning Season Five Resources for Home Food Preservation National Center for Home Food Preservation Ball Mason Jars More Quick and Easy Meals Diner Style Patty Melt BBQ Chicken Pizza Chicken Parmesan Pasta Grilled Pork Chops with Asian Plum Sauce Advertisement Chili Con Carne A hearty and satisfying dish, chili con carne is perfect for those days when you need a quick and filling meal. By pressure-canning the chili, you can preserve its flavors and nutrients, making it a convenient option for a fast dinner. How to Serve Home-Canned Chili Con Carne Enjoy as is or turn it into a larger meal. I like to make a Chili Mac by adding some boiled pasta, or serve it over grilled hot dogs, or on a big pile of homemade French fries! Chicken Canning chicken is a game-changer when it comes to meal prep. Whether you’re making a salad, soup, or casserole, having canned chicken on hand saves you time and effort. It’s a versatile protein that can be used in countless recipes. How to Serve Home-Canned Chicken If you’re in an emergency situation, such as a power outage or backpacking, you can eat home-canned chicken straight from the jar. However, I typically like to make a meal out of it. We love it in recipes like: Hatch Chile and Lime Chicken Cheesy Chicken Broccoli Rice Casserole Creamy Chicken Pot Pie Soup Ground Beef Ground beef is a staple in many households, and having it canned means you can whip up tacos, spaghetti, or shepherd’s pie in no time. Pressure canning ground beef retains its flavor and texture, making it a reliable option for quick meals. How to Serve Home-Canned Ground Beef A few of our favorite ways to use home-canned ground beef are in recipes like: Smokey Sloppy Joes One Pan Tex-Mex Rice Casserole Cheesy Beef & Noodles Sweet & Smoky BBQ Sauce A good BBQ sauce can elevate any dish, and having a homemade version on hand is a culinary treat. Canning your own sweet and smoky BBQ sauce ensures you always have a delicious condiment ready to enhance your grilled meats and vegetables! How to Serve Sweet and Smoky BBQ Sauce You’ll need the perfect sauce for dipping favorites like Buttermilk Fried Chicken and Homemade BBQ Meatballs , or to top off a mouthwatering Caramelized Onion Burger ! Peach Butter Peach Butter is a delicious spread that captures the essence of summer in a jar. Made from ripe peaches, it’s perfect for spreading on toast, topping pancakes, or swirling into yogurt. How to Serve Peach Butter Use home-canned Peach Butter to create new, delicious favorites like Homemade Peach Butter Popsicles Peach Butter Waffles BONUS! You’ll need something to wash down all of these tasty meals, and I just couldn’t leave out my absolute favorite home-canned drink! It’s one of the top-rated recipes on our website and Pinterest! Peach Lemonade Concentrate Capture the essence of summer with peach lemonade concentrate. This refreshing drink is perfect for hot days and can be easily reconstituted with water for a thirst-quenching beverage. Canning this concentrate allows you to enjoy the taste of summer year-round. Want to help a small family business in a big way? Share our recipes with someone who loves delicious homemade food as much as you do! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank-you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today! Advertisement

Soft, golden, and fluffy, these homemade buns are quick and easy to make for your next burger night. Jump to Recipe I know what you’re thinking. “It’s a busy weeknight, and I just need to get food on the table so that I can do the long list of other things before I crash for the night.” Me too, friend. Me too. For nights like that, I highly recommend you try one of my 30 Minute Meals like Cheesy Beef & Noodles or Sweet and Sour Orange Chicken . But hear me out . Homemade bread. Specifically, homemade hamburger buns. This is what you needed on this busy evening. You could have had a delicious, juicy hamburger or a tender fried chicken sandwich. But you can’t. Why? Because you didn’t make these homemade hamburger buns. I’m not judging. Truly. But as the late, great Maya Angelou taught us, now that we know better, we can do better, right? So, let’s get started! Why You’ll Love These Homemade Hamburger Buns Easy . Even if you’re a novice baker, this is an easy-to-follow recipe. No Junk . Unlike some store-bought options, there are no junk ingredients in this recipe. Freezer-Friendly . These homemade buns freeze beautifully and are perfect for meal prep. How to Serve Homemade Hamburger Buns Not only are these delicious buns the perfect vessel for a mouthwatering Greek Burger , but they're great for Smokey Sloppy Joes or make a giant version of my Cajun Turkey Sliders ! Advertisement Helpful Tips for Making Homemade Hamburger Buns Check the Yeast . Ensure your yeast is fresh and active by checking the expiration date and testing it in warm water before use. Water Temperature . Use warm, not hot, water to activate the yeast, as too high a temperature can kill it. Kneading . Knead the dough until it's smooth and elastic to develop the gluten properly, which contributes to a nice texture. Rising Time . Allow enough time for the dough to rise properly at each step, as this affects the buns' final texture and flavor. More Homemade Bread Recipes Sourdough Discard Cheddar Garlic Drop Biscuits Garlic and Herb Sourdough Boule Jalapeño Cheddar Cornbread Honey Butter Yeast Rolls Easy Buttermilk Biscuits Ingredients 3 ½ cups organic all-purpose flour 2 ¼ teaspoons active dry yeast 1 cup warm water (about 110°F) 2 Tablespoons unsalted butter, softened 2 Tablespoons sugar 1 large egg 1 ½ teaspoons salt Sesame seeds (optional) Directions In a small bowl, combine 1 cup warm water, 2 ¼ teaspoons of yeast, and 2 Tablespoons sugar. Stir gently and let it sit for approximately 5 minutes or until the mixture becomes frothy. In a large mixing bowl, combine 3 ½ cups of flour and 1 ½ teaspoons of salt. Add the frothy yeast mixture, 2 Tablespoons softened butter, and 1 large egg to the dry ingredients. Mix until a dough begins to form. You can use a stand mixer with a dough hook or mix by hand. Turn the dough out onto a floured surface and knead it for about 8-10 minutes until it becomes smooth and elastic. Place the kneaded dough into a lightly greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1-2 hours, or until it doubles in size. Once the dough has risen, punch it down to release the air. Divide the dough into 8 equal pieces and shape each piece into a ball. Place the shaped dough balls onto a baking sheet lined with parchment paper. Cover the dough balls with a kitchen towel and let them rise for another 30 minutes, until they have doubled in size again. Preheat your oven to 375°F. If desired, brush the tops of the buns with a bit of beaten egg for a shiny finish and sprinkle with sesame seeds. Bake the buns in the preheated oven for 15-18 minutes, or until golden brown. Remove from the oven and allow them to cool on a wire rack. How to Store Homemade Hamburger Buns Store completely cooled leftover hamburger buns in an air-tight container at room temperature for up to 3 days. How to Freeze Homemade Hamburger Buns Store completely cooled buns in an air-tight freezer-safe bag. Remove as much air as possible from the bag. Use within 2 months for the freshest taste. Want to help a small family business in a big way? Share this recipe with someone who needs a nudge to make their own homemade hamburger buns. Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank-you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today! Advertisement

This recipe is a delicious way to use up leftover bread while incorporating the rich, earthy tastes of the season! Jump to Recipe Thanksgiving is nearly upon us, friends, and I am so ready. At our house, it's just our little family of four on Thanksgiving, but if I’m being quite honest, that is just how we like it! Of course, friends and family are always welcome, but most usually have their own plans. So alas, it's just us. I look forward to the cooking, baking, and decorating. I get excited thinking about what dishes the girls and I will make in the kitchen. Even though it may be “just us”, I still try to make it special and memorable. However, just because I really enjoy being in the kitchen doesn’t mean I want it to take up the whole day! I have some tried-and-true dessert recipes we've made and loved over the years that are perfect for Thanksgiving. These recipes require minimal ingredients, minimal effort, and minimal stress. Just how I like my desserts to be! Why You’ll Love This Autumn Harvest Bread Pudding Easy . In just a few simple steps, this recipe comes together quickly. Flavor . This bread pudding is jam-packed full of fall flavor and gives major cozy vibes. Make Ahead . This recipe can be made up to 24 hours in advance, making it perfect for easy weekly meal prep or a holiday breakfast. How to Serve Autumn Harvest Bread Pudding Serve with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat. Drizzle with caramel sauce or maple syrup for added sweetness. Pair it with a hot cup of coffee or spiced tea to enhance the autumn flavors. Helpful Tips for Making Autumn Harvest Bread Pudding Bread . If the bread isn't dry, you can spread it on a baking sheet and toast it lightly in the oven for about 10 minutes. You want to use dried-out bread for this recipe. Cover . Ensure that all of the bread pieces are completely covered by the custard to prevent airholes. Advertisement More Fall Favorites Baked Apple Cider Doughnuts Pumpkin Spice Oatmeal Muffins Baked Pear & Walnut Oatmeal Vanilla Hazelnut Cake Oatmeal Apple Pie Muffins Pumpkin Chocolate Chip Bread Apple Butter Pancakes Ingredients 8 cups of day-old bread, cubed (brioche or challah work well) 1 ¾ cups whole milk 1 cup heavy cream ½ cup pumpkin puree ½ cup granulated sugar ½ cup brown sugar 4 large eggs 1 teaspoon vanilla extract 2 teaspoons pumpkin pie spice ¼ teaspoon salt 1 cup chopped Granny Smith apples ½ cup dried cranberries ½ cup sliced pecans ½ cup oats 3 Tablespoons unsalted butter, melted Directions Preheat oven to 350°F. Lightly grease a 9x13-inch baking dish with butter or non-stick spray. Place 8 cups cubed brioche or challah bread in a large mixing bowl. In a separate bowl, whisk together 1 ¾ cups milk, 1 cup heavy cream, ½ cup each of pumpkin puree, granulated sugar, and brown sugar. Next, add 4 large eggs, 1 teaspoon vanilla extract, 2 teaspoons pumpkin pie spice, and ¼ teaspoon salt until well combined. Pour the custard mixture over the bread cubes. Add 1 cup chopped Granny Smith apples, ½ cup dried cranberries, and ½ cup sliced pecans. Toss gently to ensure all the bread pieces are soaked, and the ingredients are evenly distributed. Let it sit for about 10 minutes to allow the bread to absorb the custard. Pour the mixture into the prepared baking dish, spreading it out evenly. Sprinkle ½ cup oats over the top, then drizzle 3 Tablespoons of melted butter over the entire bread pudding. Place the dish in the preheated oven and bake for 45-50 minutes, or until the top is golden brown and the custard is set. A knife inserted into the center should come out clean. Remove from the oven and let it cool for a few minutes before serving. This bread pudding can be enjoyed warm or at room temperature. How to Store Autumn Harvest Bread Pudding Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. How to Freeze Autumn Harvest Bread Pudding Prepare and bake as directed. Allow to cool completely. Keep the bread pudding in the baking pan and cut into individual pieces. Wrap the baking pan tightly with a layer of plastic wrap and then a layer of aluminum foil. How to Reheat Frozen Autumn Harvest Bread Pudding Thaw in the refrigerator overnight. Bake at 350°F for approximately 20 minutes or until completely heated through. Want to help a small family business in a big way? Share this recipe with someone who loves delicious, homemade food as much as you do! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank-you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today! Advertisement