This recipe combines the heat of serrano peppers with the tartness of lime and the sweetness of fresh blackberries for an irresistible flavor explosion. Jump to Recipe This year, we were gifted two Serrano pepper plants, and they're producing like crazy! I wasn’t entirely sure what I planned to do with them, but I figured a hot sauce seemed pretty obvious. The problem is that I don’t exactly care much for super spicy things. The solution: add in our homegrown fresh blackberries and a random lime hanging out in the fridge. The result is a delicious, flavorful sauce that’s not too hot and not too sweet. Why You’ll Love This Blackberry Lime Hot Sauce No Junk. Unlike store-bought sauces, you control the ingredients and the quality. Easy. Whether you’re new to canning or a seasoned pro, this recipe is quick and easy. Flavor. There is no Blackberry Lime Hot Sauce in the world that measures up to this homemade version! How to Serve Blackberry Lime Hot Sauce Enjoy your homemade blackberry lime hot sauce as a tangy addition to tacos, carnitas, casseroles, grilled meats, or any dish that could use a burst of flavor! Advertisement More Home Canning Recipes Asian Plum Sauce Sweet & Smoky BBQ Sauce Satsuma Jelly Peach Lemonade Concentrate Is This Blackberry Lime Hot Sauce Safe for Canning? Based on my research and a similar recipe, yes, this recipe is safe for canning. If you're worried about canning it, you can store it in the fridge or freezer, or you can test the pH. Do I Have To Can This Blackberry Lime Hot Sauce? If you’re not a home canner yet, no worries! You can still make this homemade hot sauce. It can be stored in the refrigerator for up to two weeks or frozen for up to 3 months. Keep in mind there may be subtle texture changes after freezing and thawing. Shake well before using. How To Prepare for Home Canning To prepare jars for canning, I like to place my clean, room-temperature jars into my canning pot with room-temperature water. I allow my jars and water to come to the same temperature at the same time. You don’t want boiling water; you’re just heating everything up. Place a clean kitchen towel on the countertop where you intend to place your hot jars once removed from the canner. Once your sauce is ready for canning, carefully remove the jars from the pot using your canning jar lifter and empty the hot water back into the pot. Place the hot jars on the prepared kitchen towel and begin ladling in the sauce. Tips & Tricks for the Home Canning Process If you have a water bath canner, you’ll want to use it here. I don’t have a separate canner for water bath canning, so I just use my pressure canner with the rack. However, I do not lock the lid in place and allow the canning lid to sit slightly ajar. If you don’t have a water bath or pressure canner, no worries! You can simply use a large stock pot with a makeshift rack. Your pot should be tall enough so that the water covers the jars. To make a DIY canning rack, you can simply tie five or six canning rings together and place your jars on top. If you have an Instant Pot rack, you can use that instead. The main thing is you don’t want to place your jars directly inside the pot. Air and heat need to be able to circulate around the jars completely to ensure proper processing. When placing your rings onto the jars, you want to tighten them with just your fingertips. If the rings are too tight, your lids will buckle, which can result in an unsealed jar. If you don’t tighten them enough, the water can seep into your jar and ruin your product. Recommended Canning Equipment for Making Blackberry Lime Hot Sauce Canning jars with lids and bands Water Bath Canner or Large Pot with rack Jelly or candy thermometer Cheesecloth or fine mesh strainer Ladle Funnel Jar lifter Kitchen towels Advertisement How Long to Process Blackberry Lime Hot Sauce Process half pints and pints in a water bath canner for 15 minutes (below 1,000 feet in elevation). Between 1,000 and 3,000 feet, increase the processing time to 20 minutes. Between 3,000 and 6,000 feet, the jars should be processed for 25 minutes. Process for 30 minutes above 6,000 feet in elevation. This recipe has not been tested in quarts and should only be canned in pints, half pints, or quarter pints. Yield: Approximately 10 4-ounce jars Ingredients 2 Tablespoons neutral oil, like olive or avocado 1 pound fresh serrano peppers, stems removed 2 cups fresh blackberries ½ cup white onion, chopped 6 cloves garlic 1 ½ cups distilled vinegar 1 cup water 1 cup lime juice Zest of one lime 2 Tablespoons cilantro, dried 1 teaspoon oregano, dried 1 teaspoon sugar 1/2 teaspoon ginger, freshly grated Directions Use caution when handling, cutting, and seeding hot peppers. Wear gloves or wash hands thoroughly with soap and water. Do not touch your eyes or face. Thoroughly wash 1 pound serrano peppers and 2 cups of blackberries. Remove the stems from the peppers. Chop the white onion and peel the garlic cloves. To a large stainless steel skillet over medium-high heat, add the chopped onion and washed peppers. Sauté for approximately 7-10 minutes or until the onions and peppers show signs of charring and blistering and have softened. Add garlic cloves and sauté for approximately 1-2 minutes or until fragrant. Carefully transfer the onions, peppers, and garlic to a large stainless steel saucepan. Add 1 ½ cups distilled vinegar, 1 cup water, and 1 cup lime juice. Add the lime zest, 2 Tablespoons dried cilantro, 1 teaspoon oregano, 1 teaspoon sugar, and ½ teaspoon freshly grated ginger. Bring the mixture to a boil over medium-high heat, then reduce the heat and simmer for 15 minutes, until the ingredients are soft and the flavors meld. Carefully transfer the cooked mixture to a blender or use an immersion blender. Add the fresh blackberries. Blend until smooth. You may need to do this in batches if using a traditional blender. For a smoother texture, strain the sauce through a fine-mesh sieve or a tomato strainer to remove seeds and pulp. Sterilize the canning jars by boiling them in water for 10 minutes. Keep them hot until they are ready to use. Use a stainless steel ladle to pour the hot sauce into the hot jars, leaving about ¼ inch of headspace. Wipe the rims with a clean cloth to remove any residue. Place the lids on the jars and screw on the bands until fingertip tight. Using a jar lifter, lower the jars into a large pot or canner filled with boiling water. Ensure the jars are covered by at least 1 inch of water. Process the jars in the boiling water bath for 15 minutes. Adjust the time if you are at a higher altitude. After Processing Once your Blackberry Lime Hot Sauce has completed the 15 minutes in the canner, remove the lid from the canner completely. Allow the jars to rest in the pot for about 5 minutes or so. This will allow them to adjust to having the lid taken off 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!). 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 didn't 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 again in the canner. If your jars are all sealed properly (YAY!), use a little vinegar or soap and warm water to wipe the outside of the jars before labeling and storing. Canning and Home Food Preservation Resources Ball Complete Book of Home Food Preserving How to Prepare For Canning Season Five Resources for Home Food Preservation Harvest Right Freeze Dryer Review 5 Books You Need In a Homestead Library How to Store Blackberry Lime Hot Sauce After washing jars to remove any sticky residue, store jars in a cool, dark place. Want to help a small family business in a big way? Share this recipe with someone who loves delicious homemade cooking 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 available only to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive a copy of our latest email as a thank-you and then the newsletter, delivered every month. 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

Cajun Mashed Potato Bites are a Southern twist on a classic comfort food, combining the creamy texture of mashed potatoes with the bold flavors of Cajun spices. They’re crispy on the outside and oh-so-creamy and cheesy on the inside. You’ll definitely want to make a double batch! Jump to Recipe Living in the South, we are fortunate to savor a rich tapestry of flavors that define our culinary identity. From Dirty Jambalaya and Spicy Stuffed Bell Peppers to Buttermilk Fried Okra, our plates are always brimming with exciting tastes. Yet, as any Southerner will tell you, there's another passion that pairs perfectly with our love for food: football. On game day, the excitement in the air is palpable, and nothing complements the thrill of the game quite like a delicious spread of homemade appetizers. Advertisement Cajun Mashed Potato Bites with Creamy Cajun Dip is one of our favorites on the potluck table! Seriously, these little bites are the perfect blend of comfort and kick. Imagine fluffy mashed potatoes seasoned with that signature Cajun spice, rolled into bite-sized balls, and then fried to golden perfection. They’re crispy on the outside and oh-so-creamy and cheesy on the inside. It's hard to resist snagging just one more! But let’s not forget about the dip! This Creamy Cajun Dip takes these bites to the next level. It's a simple mix of sour cream, mayo, and a generous sprinkle of spices. Just whip it up in a bowl, and you're ready to go! The cool creaminess pairs perfectly with the spicy potato bites, creating a flavor explosion that everyone will love. Next time you're heading to a potluck, be sure to bring these Cajun Mashed Potato Bites. They’re bound to be a hit, and you'll probably end up sharing the recipe with a few friends. So go ahead, and impress your crowd with this tasty treat that’s as fun to eat as it is to make! Yield: Approximately 30 bites Ingredients for Cajun Mashed Potato Bites 3 cups mashed potatoes (leftover or freshly made) 2 cup shredded pepper jack cheese 1/4 cup chopped green onions 1/4 cup Cajun seasoning 2 large eggs, beaten 1 1/2 cups breadcrumbs (Panko or regular) Oil for frying (vegetable or canola) Ingredients for Creamy Cajun Dip 1 cup sour cream 1 cup mayonnaise 2 Tablespoons Cajun seasoning 1 tablespoon lemon juice 1 tablespoon chopped fresh parsley (plus extra for garnish) Salt and pepper to taste Directions for Cajun Mashed Potato Bites In a large bowl, combine the 3 cups mashed potatoes, 2 cups shredded pepper jack cheese, ¼ cup green onions, ¼ cup Cajun seasoning to taste. Mix well until all ingredients are evenly incorporated. Using your hands, form the potato mixture into small balls, about the size of a golf ball. Place them on a baking sheet lined with parchment paper. Set up a dredging station with two shallow bowls. In one bowl, place the 2 beaten eggs. In the other bowl, add the 1 cup breadcrumbs. Dip each potato ball into the eggs, ensuring it's fully coated, then roll it in the breadcrumbs until completely covered. Pour about 2 inches of oil into a deep, heavy-bottom pot like a Dutch oven. Heat the oil over medium-high heat until it reaches 350°F (175°C). Carefully add the coated potato balls to the hot oil in batches, being careful not to overcrowd the pan. Fry them for about 3-4 minutes or until golden brown and crispy. Use a slotted spoon to transfer them to a plate lined with paper towels to drain excess oil. Directions for Creamy Cajun Dip In a medium-sized mixing bowl, combine the 1 cup sour cream and 1 cup mayonnaise. Stir until the mixture is smooth and well-blended. Add the 2 Tablespoons Cajun seasoning to the creamy mixture. Mix thoroughly to ensure the spices are evenly distributed. Stir in the 1 Tablespoon lemon juice and 1 Tablespoon chopped parsley. Add salt and pepper to taste, adjusting the seasoning as needed. Cover the bowl with plastic wrap or transfer the dip to an airtight container. Refrigerate for at least 1 hour to allow the flavors to meld together. Garnish with additional parsley just before serving. Helpful Tips Consistency Matters: Ensure your mashed potatoes are thick enough to hold their shape. If they're too runny, add a bit of flour or cornstarch to thicken them. Spice Level: Adjust the Cajun seasoning to taste. If you prefer a milder flavor, reduce the amount or choose a less spicy blend. Make Ahead: These potato bites can be prepared ahead of time and stored in the refrigerator for up to 24 hours before frying. Advertisement Check Out Our Other Cajun Favorites! Cajun Turkey Sliders Cajun Shrimp and Sausage Pasta Slow Cooker Red Beans and Rice How to Bake Cajun Mashed Potato Bites Preheat oven to 400 degrees. Place breaded Cajun Mashed Potato Bites onto a baking sheet lined with parchment paper. Lightly spray the bites with non-stick oil. Bake for approximately 10 minutes. Move the Cajun Mashed Potato Bites around on the baking sheet a bit and bake an additional 7-10 minutes, or until the bites are lightly golden and the breading is crispy. How to Store and Reheat Cajun Mashed Potato Bites with Creamy Cajun Dip Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat Cajun Mashed Potato Bites, warm through in a preheated 400-degree oven or toaster oven or follow the manufacturer’s instructions for your air fryer. Microwaving is not recommended as the breading may become soggy. Whether you're hosting a game day gathering or simply enjoying a cozy night in, Cajun Mashed Potato Bites with Creamy Cajun Dip are a tasty and satisfying treat that everyone will love! 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

Goldenrod, often unfairly blamed for ragweed allergies, is a powerful medicinal plant with a long history of traditional use. Its anti-inflammatory, pain-relieving, and wound-healing properties make it an excellent ingredient for a homemade salve. Jump to Recipe This post may contain affiliate links. Read our disclosure policy. Many gardens feature a mix of flowers and herbs, and while you might be aware that planting them alongside fruits and vegetables is a great strategy for companion planting, you may not know that many of these plants also possess medicinal qualities. If you’re interested in learning more about herbal medicine, you can find our recommended book list HERE. Making your own infused oils and salves is super easy. Let’s get started! What Is Goldenrod? Goldenrod is a native North American flowering plant, known for its striking yellow blooms that appear from late summer to early fall. Often confused with weeds, this plant has a rich history in traditional medicine, celebrated for its impressive healing properties. With its slender stalks and aromatic leaves, goldenrod is not only a summer herb but also a favorite among artists and indigenous communities who use it as a natural dye. The vibrant yellow hue it produces is perfect for coloring natural fibers, creating a lasting tribute to the brightness of sunshine. What Are The Benefits of Goldenrod Salve Muscle aches and pains: Goldenrod's anti-inflammatory properties help soothe sore muscles and joints. Wounds and cuts: It promotes faster healing and reduces the risk of infection. Skin irritations: Eczema, psoriasis, and other skin irritations can be calmed and soothed with goldenrod salve. Bruises and sprains: Applying the salve to bruises and sprains can help reduce swelling and pain. Dry, chapped skin: The moisturizing properties of coconut oil and beeswax help to hydrate and protect dry skin. Advertisement When Does Goldenrod Bloom? Goldenrod typically starts to bloom around mid-August and continues its vibrant display until the end of September, or even until the first frost in certain areas. How and Where to Gather Goldenrod Ideally, you'll harvest your own goldenrod. It's best to harvest goldenrod when it's in full bloom, typically in late summer or early fall. You want to harvest the flowers, buds, and leaves just as the flowers are beginning to open, making sure to avoid any plants that have been affected by powdery mildew. Choose plants that are healthy and free from disease or pests. When foraging, it is very important to correctly identify goldenrod to ensure you are not harvesting a similar, but ineffective, plant. Ensure you are harvesting from an area free of pesticides and herbicides. If you aren't able to harvest it yourself, you can purchase dried goldenrod from reputable herbal suppliers. How to Dry Goldenrod I prefer to use my Excalibur Dehydrator to quickly dry my herbs and flowers. However, you can also air-dry the goldenrod by tying the ends together with twine and hanging them upside down in a cool, dry area that is well-ventilated. Air drying herbs can take a few days to a week or more. It is best to keep a close eye on the air-drying herbs to ensure there is no mold growth on them. Helpful Tips for Making Goldenrod Salve Use high-quality ingredients: Organic olive oil and beeswax ensure a pure and effective salve. Herb Absorption. Dried herbs can absorb a lot of the oil. After 24 hours, check to ensure the ratio is more oil to goldenrod. Add more oil if needed. Be patient during infusion: Allow ample time for the goldenrod to infuse into the oil for maximum potency. Test for allergies: Before applying liberally, test a small amount of the salve on a discreet area of skin to check for any allergic reactions. Other Oils That Can Be Used to Make Goldenrod Salve Organic carrier oils such as Argan, Avocado, Hemp, Rosehip, or Sweet Almond can be used in place of organic olive oil. Recommended Equipment for Making Goldenrod Salve Dehydrator (Quicker than air-drying herbs, but not necessary) Double boiler or heat-safe bowl and saucepan Clean glass jars or tins for storage Cheesecloth or fine-mesh sieve Spoon or spatula How To Make A Double Boiler To make a double boiler, you’ll need a saucepan and a shallow, heat-resistant mixing bowl. The bowl should sit snugly on top of the saucepan, with its outer edge resting against the upper rim to form a seal that retains steam. Ensure there are a few inches of space between the bottom of the saucepan and the bowl, allowing you to add water to the saucepan without it coming into contact with the bowl. Want to Learn More About Medicinal Herbs? Check out our 5 Herbal Medicine Books You Need In A Homestead Library and our DIY Lemon Balm Oil Advertisement Yield: Approximately 8 ounces Ingredients 1 cup dried goldenrod flowers and leaves ¾ - 1 cup organic olive oil ¼ cup organic beeswax pellets Directions Combine 1 cup dried goldenrod and 1 cup olive oil in a pint-sized mason jar. Secure a lid and place the jar in a cool, dark cabinet for at least 2 weeks. The longer the infusion, the more potent the salve. I aim for at least 12 weeks. Line a strainer with cheesecloth or use a fine-mesh sieve. Pour the infused oil through the strainer into a clean bowl, pressing down on the goldenrod to extract as much oil as possible. Discard the spent herbs. Add the infused oil and ¼ cup organic beeswax pellets to the double broiler and heat gently until the beeswax is completely melted, stirring occasionally to ensure even distribution. Carefully pour the hot salve mixture into a clean half-pint mason jar or tins. Allow the salve to cool completely at room temperature. It will solidify as it cools. How to Store Goldenrod Salve Once the salve has cooled completely, store in a cool, dark cabinet. Homemade goldenrod salve typically has a shelf life of 1-2 years. How to Use Goldenrod Salve Please note that Goldenrod Salve is intended for external use only. Apply a thin layer of goldenrod salve to your lips for natural moisture. Use a small amount on insect bites or stings to ease itching and reduce swelling. Soothe minor skin irritations like rashes, sunburns, or chafed areas with the salve. Massage into cuticles for added moisture and nourishment. Rub into sore muscles or achy joints for temporary relief. DISCLAIMER: This Goldenrod Salve recipe contains information about traditional herbal remedies for educational purposes only. These statements have not been evaluated by the FDA. These products are not intended to diagnose, treat, cure, or prevent any disease. Always consult with a healthcare professional before using any herbs, especially if pregnant, nursing, taking medications, or have medical conditions. By making and using this Goldenrod Salve recipe, you acknowledge you are solely responsible for your health decisions. 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

A rich, complex flavor of sweet vanilla and toasted hazelnuts will transform your favorite recipes. Try it in my Vanilla Hazelnut Cake! Jump to Recipe Whether you’re a novice baker like me or you have years of experience under your belt, one essential aspect of any recipe is the use of high-quality ingredients. An easy and affordable way to elevate your baked goods is by creating your own baking extracts at home. This process not only allows you to control the quality and flavor of the extracts, resulting in rich and aromatic flavors that far surpass store-bought versions. Why Make Your Own Homemade Baking Extracts? Quality. Making your own extracts (and other ingredients) allows you to control the quality of the ingredients and tailor them to your desired preferences. Great Start. If you’re looking to make changes to your home pantry and shopping habits, making your own baking extracts is a great way to start because it requires minimal effort. Longevity. Homemade baking extracts have an indefinite shelf life if properly stored. A little goes a long way, so it’s a really great DIY product with a lot of bang for your buck. How to Use Vanilla Hazelnut Extract Enhance your homemade ice cream, cakes, cookies, and brownies! Helpful Tips for Making Vanilla Hazelnut Extract Use High-Quality Ingredients. The quality of your ingredients will directly impact the flavor of your extract. Select good-quality vanilla beans and freshly roasted hazelnuts. Be Patient. The longer the extract infuses, the better it will taste. Resist the urge to use it too early. Shake Regularly. Shake the jar gently every few days to help the extraction process. Experiment with Different Flavors: Feel free to adjust the ratio of vanilla beans to hazelnuts to suit your taste preferences. You can also add other flavorings, such as coffee beans or spices. Advertisement Check Out Our Other Homemade Baking Extracts Homemade Peach Extract Homemade Apple Cinnamon Extract Homemade Mixed Berry Extract Ingredients ¾ to 1 cup 80-proof Vodka 6 Vanilla Beans ½ cup Toasted Hazelnuts Pint-sized Mason jar with screw top lid Directions Preheat oven to 375°F. Place hazelnuts onto baking sheet and bake for approximately 15-17 minutes or until the hazelnuts become fragrant and their skins begin to darken. Remove from the oven and set aside to cool before removing the skins. Split the vanilla beans lengthwise. This exposes more of the bean's surface area and allows for better flavor extraction. Place the split vanilla beans and toasted hazelnuts into the glass jar. Pour the vodka over the vanilla beans and hazelnuts, ensuring they are completely submerged. Allow the extract to infuse for at least 8 weeks. My minimum is 6 months to a year. The longer it sits, the stronger and more complex the flavor becomes. After the infusion period, you can strain the extract through a fine-mesh sieve or cheesecloth to remove the vanilla bean solids and hazelnut pieces. This will result in a clearer extract. However, leaving the solids in will continue to infuse flavor. How to Store Vanilla Hazelnut Extract Store in a cool, dark place. Properly sealed, these extracts can last indefinitely. Avoid storing in the refrigerator or freezer, as low temperatures can cause the liquid to thicken or become cloudy. Tag us on social media and let us know how you’re using your homemade Vanilla Hazelnut Extract! 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 Santa Fe-style couscous is a delicious, vibrant dish that combines the warmth of the Southwest with the lightness of couscous! Jump to Recipe Why You’ll Love This Santa Fe-Style Couscous This dish is great for gatherings or a cozy family meal, providing a unique twist on traditional couscous with its bold flavors and fresh ingredients. The spiciness of the Pepperjack cheese pairs perfectly with the tangy sour cream and vibrant lime, creating a delicious balance of flavors. What Is Couscous? Couscous is a tiny pasta made by rolling moistened semolina into a crumbly mixture, sifting it through a sieve to the desired size, then steaming and drying it. Helpful Tips for Making Santa Fe-Style Couscous Roast the Corn. For an extra burst of flavor, roast the corn before adding it to the couscous. Reduce the Heat. If you prefer a milder dish, reduce the amount of crushed red pepper to suit your preference. Fluff the Couscous. Use a fork to fluff the couscous, as it helps keep the grain separate and light. How to Serve Santa Fe Style Couscous This dish pairs perfectly with my Three Pepper Chicken or Caramelized Onion Steak Bites! For a simple lunch, I like to serve it on top of a Brussels Sprouts and Kale Salad with fresh Homemade Pico de Gallo. Advertisement More Delicious Sides Roasted Red Pepper & Parmesan Orzo Mexican Red Rice Parmesan Herb Roasted Potatoes Ingredients 1 10-ounce package original-flavor couscous 1 cup chicken stock 2 ears fresh corn off the cob or 1 15-ounce can, drained ½ cup cooked black beans, rinsed and drained ½ medium red bell pepper, finely chopped 1 medium red onion, finely chopped ¼ cup fresh cilantro, chopped ½ cup freshly grated Pepperjack cheese 1 teaspoon paprika 1 teaspoon crushed red pepper ½ teaspoon garlic powder ½ teaspoon cumin powder ½ teaspoon ground black pepper ½ teaspoon salt 1 lime (zest and juice) ½ cup sour cream or plain Greek yogurt Directions In a medium saucepan over medium-high heat, bring 1 cup chicken stock to a boil. Add the 10-ounce package of couscous, cover with a lid, and remove from heat. Allow it to sit for approximately 5-7 minutes. Meanwhile, in a medium bowl, combine 2 ears fresh or 15 ounces of canned corn, ½ cup cooked black beans, ½ diced medium red bell pepper, 1 finely chopped medium red onion, ¼ cup fresh cilantro, ½ cup freshly grated Pepperjack cheese, 1 teaspoon each: paprika and crushed red pepper, ½ teaspoon of each: garlic powder, cumin powder, ground black pepper, and salt. Gently stir to combine. Carefully remove the lid from the saucepan and fluff the couscous with a fork, gently breaking up any clumps. Add the lime zest and lime juice to the couscous and fluff again with a fork to combine. Fold the ½ cup sour cream (or Greek yogurt) mixture into the couscous. Serve warm, garnished with additional cilantro if desired. How to Store Santa Fe Style Couscous Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove or in the microwave, adding a splash of chicken stock if needed to maintain moisture. 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 available only to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive a copy of our latest email as a thank-you and then the newsletter, delivered every month. 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 cake-like doughnuts are full of fall flavors! Covered in delicious cinnamon sugar and packed with apple flavor, they're the perfect way to start your fall morning. These baked doughnuts are moist, sweet, and easy to make. They also freeze beautifully, making them perfect for meal prep. With just a few staple ingredients, you can have a plate full of these mouthwatering doughnuts in no time! Jump to Recipe For this recipe, you'll need: All-purpose flour You can absolutely use gluten-free flour for this recipe; however, I used standard, all-purpose. 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. Apple Cider For this recipe, you want concentrated apple cider, which is just making an apple cider reduction. It’s quick and easy to do! Simply simmer two cups of apple cider in a small saucepan over low-medium heat for approximately 15-20 minutes. Remove from heat and allow to cool for 10-15 minutes. Your cider should be reduced by half leaving you will approximately 1 cup. Advertisement Baking Powder, Baking Soda, & Fine Sea Salt Apple Pie Spice You can use a store-bought version or make your own by mixing together in a small jar or bowl: 4 tablespoons ground cinnamon 1 teaspoon ground nutmeg 1 teaspoon ground ginger 1 teaspoon allspice 1 teaspoon ground cloves 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. You’ll want to use 1 ½ Tablespoons of oil for the batter and drizzle a little oil over each baked doughnut prior to adding the topping. Sugar and Molasses Why not just use brown sugar? You definitely can! It just isn’t something I buy anymore. If using brown sugar, you will just use the one-cup measurement that is listed for sugar—no need to add more or less. Eggs & Milk I used 2% milk for this recipe because that’s what we typically have on hand on a regular basis. Apple Cinnamon Extract I have a super easy homemade recipe for this. However, you can find a store-bought version online or just simply use vanilla extract. Making The Apple Cider Doughnuts Baked doughnuts are probably one of my absolute favorite breakfasts to make because they come together so quickly and with minimal effort. While the apple cider is doing its magic of reduction, go ahead and start getting your dry ingredients together in a medium-sized bowl. In a separate bowl, combine wet ingredients, including cooled cider reduction. Add dry ingredients a little at a time to wet ingredients, and mix well after each addition. Advertisement Lightly grease your doughnut pan and carefully fill each cavity approximately ¾ full. Bake for 17-20 minutes at 350 degrees. Allow doughnuts to cool in pan for about 3 minutes, then transfer to a wire cooling rack. Carefully dip each doughnut into melted butter, or drizzle with oil, then coat the doughnut in the prepared topping mixture. Ingredients 2 cups apple cider, concentrated 2 ½ cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1 ½ teaspoons apple pie spice ¼ teaspoon fine sea salt 2 tablespoons butter, melted 1 cup sugar 1 tablespoon blackstrap molasses 1 large egg ½ cup milk 1 ½ teaspoons apple cinnamon extract Topping ½ cup butter, melted 1 cup sugar 1 tablespoon apple pie spice 1 teaspoon apple cinnamon extract Directions Preheat oven to 350 degrees. In a medium saucepan over low heat, simmer apple cider until reduced to approximately 1 cup, approximately 20-25 minutes. In a medium bowl, combine flour, baking powder, baking soda, apple pie spice, and salt. In a large bowl, combine melted butter, sugar, molasses, egg, milk, and apple cinnamon extract. Using mixer on low-medium speed, carefully add dry ingredients. Mix until well combined. Lightly grease doughnut pan with nonstick spray, then carefully spoon batter into each cavity, approximately 3⁄4 of the way full. Bake for approximately 17-20 minutes or until golden brown and inserted toothpick comes out clean. Allow doughnuts to cool in pan for 3 minutes before transferring to wire cooling racks. In a small shallow bowl, combine sugar, apple pie spice, and apple cinnamon extract. While doughnuts are warm, but cool enough to handle, begin lightly dipping each in the melted butter. Then carefully coat all sides of each doughnut in the sugar mixture. Freezing Instructions: Use parchment or wax paper in between each completely cooled doughnut and store in a gallon-sized freezer bag for up to 3 months. Did you make these Baked Apple Cider Doughnuts? Let us know in the comments below how they turned out! 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

Plus, Where to Look for Help in Your Own Community Whether you’re an experienced gardener or just starting, the internet is a treasure trove of information that can significantly enhance your gardening journey. From expert advice on plant care to innovative techniques for maximizing your garden’s potential, online resources can provide invaluable insights. To help you make the most of your gardening endeavors, I’ve compiled a list of my top five online resources that are sure to elevate your gardening experience and inspire you to create a flourishing outdoor space. Where to Find Gardening Advice for Beginners 1. US Department of Agriculture The United States Department of Agriculture (USDA) was created on  May 15, 1862 , when President Abraham Lincoln signed legislation establishing the department. Known as "The People's Department," it was founded to provide leadership on food, agriculture, and natural resources, later becoming a Cabinet-level agency in 1889. What Gardening Resources Does the USDA Offer? Gardening Guides : Step-by-step instructions for planting and harvesting a wide variety of crops. History & Heirlooms : Learn about fruit and vegetables that have been passed down for generations. Tips on Budget Gardening : Learn how to use your SNAP BENEFITS to grow your own garden! Visit their website for practical advice and seasonal tips that cater to gardeners of all levels. Advertisement 2. Gardeners' World Gardeners' World is a comprehensive resource with a focus on practical gardening advice. What Gardening Resources Does Gardeners’ World Offer? How-to Videos : Visual guides on planting, pruning, and garden maintenance. Plant Finder : A database to help you choose the right plants for your garden conditions. Expert Advice : Articles from experienced gardeners and horticulturists. Whether you're dealing with pests or planning a garden redesign, Gardeners' World has you covered! 3. RHS: Royal Horticultural Society The Royal Horticultural Society is a respected authority in the gardening community. What Gardening Resources Does the Royal Horticultural Society Offer? Plant Care : Detailed information on how to care for a diverse range of plants. Gardening Advice : Solutions to common gardening problems. Community Forum : A platform to connect with other gardeners and share experiences. The RHS website is a treasure trove of knowledge for anyone interested in gardening. Advertisement How to Avoid Gardening Mistakes As you embark on your gardening adventure, it’s essential to learn from the mistakes of others. I’ve made my fair share of gardening blunders, and I want to share 9 of My Biggest Gardening Mistakes  and how to avoid making them yourself! By steering clear of these missteps, you can save time, effort, and resources, allowing you to focus on what truly matters: nurturing your plants and enjoying the beauty of your garden. Understanding these challenges can empower you to make informed decisions and cultivate a more successful garden. 4. YouTube Gardening Channels YouTube is home to numerous gardening channels that offer visual content and tutorials. What Are Some Popular Gardening YouTube Channels? Epic Gardening : Tips and tricks for urban gardening and sustainable practices. Gardenary : Engaging videos on garden design and plant care. From Scratch Farmstead : Advice on growing food and living sustainably. Video content can be particularly helpful for visual learners and those seeking inspiration. 5. Garden.org Garden.org is a community-driven platform that provides a wealth of resources for gardeners. What Gardening Resources Does Garden.org Offer? Plant Database : Information on thousands of plant species, including growing conditions and care tips. Forums : A place to ask questions, share knowledge, and connect with fellow gardeners. Articles : In-depth guides covering a wide range of gardening topics. This platform is ideal for those looking to engage with a community of like-minded individuals. Online resources are a fantastic way to learn at our own pace in our own time. However, there are many community resources available to you as well. Where to Find Local Gardening Resources First and foremost, check out the gardening section at your local public library. There are tons of books available to you for free. Just sign up for a free library card. Our local library allows you to hold on to checkouts for up to 3 weeks. Don’t forget to look for other media like magazines and DVDs! Next, most counties in the United States have a Master Gardener Association . “The main purpose of the organization is to promote responsible horticultural practices and education.” Source: http://msmastergardener.org . Many extension offices also offer in-person and virtual classes and volunteer opportunities. Here's a list of online classes my local group is currently offering for Zone 9: Alabama Cooperative Extension System Here are just a few more extension office links to check out, but be sure to find your local office for the best information for your specific climate and growing zone! Building Your Garden | UA Cooperative Extension Yard and garden | UMN Extension Yard & Garden | Extension | USU Don’t forget to check out your local nurseries. Talk to those who work with plants in your growing area. Ask them for tips and recommendations! By utilizing these resources, you can gain valuable insights, connect with fellow gardeners, and ensure your garden thrives year-round. Whether you're looking for practical advice, inspiration, or a gardening community, these resources have something for everyone. If you’re ready to dive into planning your garden, I highly recommend utilizing my printable Garden Planning packet . This handy tool is designed to help you organize your thoughts, sketch out your garden layout, keep track of your planting schedule, and more! With a clear plan in place, you’ll be better equipped to tackle the various aspects of gardening, from selecting the right plants to ensuring they thrive in their designated spots. So, grab your planner, get inspired, and let’s make your gardening dreams a reality! 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 pasta dish is full of crispy bacon and juicy chicken pieces tossed in a homemade ranch dressing. Jump to Recipe Do you have a feeling of panic when you hear the age-old question, “What’s for dinner?” Eliminate the uncertainty by whipping up this mouthwatering creamy pasta dish that promises to satisfy even the pickiest eaters! Imagine a rich, velvety sauce enveloping perfectly cooked pasta, complemented by tender, juicy pieces of chicken that add a hearty protein boost. The addition of crispy bacon brings a satisfying crunch and a smoky flavor that elevates the entire meal. To top it all off, the sharp tang of white cheddar cheese melts beautifully into the mix, creating a luscious, cheesy experience that will have everyone coming back for seconds. This dish not only simplifies your dinner planning but also guarantees a comforting and delicious meal that the whole family will love. Why You’ll Love This Chicken Bacon Ranch Pasta Quick : This meal is fast to prepare in just a few simple steps. Flavor : Smoky bacon, juicy chicken, and ranch seasoning create a dish that everyone will want more of. Leftovers : The sauce thickens over time but reheats nicely with a bit of broth or cream. How to Serve Chicken Bacon Ranch Pasta Pair this hearty pasta with a side of Sauteed Sugar Snap Peas and a delicious homemade Garlic and Herb Sourdough Boule for a satisfying meal that those Italian Chain Restaurants can’t beat! Advertisement Helpful Tips for Making Chicken Bacon Ranch Pasta Salt Water . Always add salt to your water when making pasta. It's the only chance you have to season the pasta itself. Pasta Water . Reserve a ¼ cup of pasta water prior to draining. You can add a splash to the sauce if it is too thick to your liking. Room Temperature . Keep the Half & Half at room temperature before adding it to the sauce. This will help keep the sauce from curdling. Cheese . Freshly shredded melts better because it doesn’t have the additional preservatives that keep it from caking together. How to Prep Chicken Bacon Ranch Pasta In Advance To prepare Chicken Bacon Ranch Pasta in advance, cook the pasta for one minute less than the al dente stage, then follow the remaining instructions as directed. Once cooked, transfer the pasta to a 9 x 13 casserole dish. Sprinkle with an additional 1 ½ cups of shredded sharp white cheddar cheese on top, cover with aluminum foil, and store it in the refrigerator for up to two days. When you're ready, bake it covered at 350°F for 40 minutes, then uncover and bake for an additional 5 minutes to achieve a nice, bubbly finish. Skip the store and make your own Homemade Dry Ranch Seasoning! DIY Dry Ranch Seasoning Mix 2 Tablespoons dried parsley 1 teaspoon dried dill 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon salt ½ teaspoon dried basil ½ teaspoon ground black pepper ¼ teaspoon dried thyme Mix all ingredients together and store in an airtight container. Use in place of store-bought ranch seasoning mix. A one-ounce store-bought packet is the equivalent of approximately 3 Tablespoons DIY Dry Ranch Seasoning Mix. More Delicious Pasta Recipes Easy Orzo and Sausage Skillet Spicy Sausage and Spinach Alfredo Chicken Parmesan Pasta Creamy Lemon Chicken & Orzo Creamy Gorgonzola and Steak Pasta Zesty Ground Beef Pasta Creamy Cajun Shrimp and Sausage Pasta Five Cheese & Italian Sausage Baked Penne Advertisement Ingredients 12 ounces penne pasta 2 Tablespoons Garlic & Cayenne Infused Olive Oil 1-pound boneless, skinless chicken breasts, cut into bite-sized pieces 1-pound bacon, chopped 1 medium onion, diced 3 cloves garlic, minced 1 cup heavy cream ½ cup Canned Homemade Chicken Stock 3 Tablespoons Homemade Dry Ranch Seasoning 1 cup sharp white cheddar cheese, freshly shredded ¼ cup Parmesan cheese, freshly grated 2 Tablespoons fresh parsley, chopped Directions Bring 5 cups of water with 1 teaspoon of salt to a boil over medium-high heat. Add 12 ounces of penne pasta to a large pot of salted boiling water. Cook for approximately 10-12 minutes. Drain the pasta. While the pasta is cooking, heat a large skillet over medium heat, add 2 Tablespoons Garlic & Cayenne Infused Olive Oil and 1-pound boneless, skinless chicken breasts cut into bite-sized pieces. Season the chicken pieces with salt and pepper, then add them to the skillet. Cook for about 5-7 minutes, until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside. In the same skillet, cook the bacon for approximately 5-6 minutes or until crispy. Depending on the size of your pan, you may have to fry bacon in small batches. Remove the bacon from the skillet and drain on a paper towel-lined plate. Leave about 1 tablespoon of bacon fat in the skillet. When bacon is cool enough to handle, crumble the strips into pieces. Add 1 medium diced onion to skillet and sauté for approximately 2-3 minutes or until onions become tender and lightly translucent. Add 4 cloves minced garlic and sauté for about 1 minute or until fragrant. Pour in 1 cup of room-temperature heavy cream and ½ cup homemade chicken stock , then stir in the ranch seasoning mix. Bring the mixture to a gentle simmer and let it cook for 2-3 minutes, allowing the sauce to thicken slightly. Return the cooked chicken to the skillet, along with the cooked pasta and crumbled bacon. Stir in 1 cup shredded sharp white cheddar and ¼ freshly grated Parmesan cheese, allowing them to melt and coat the pasta evenly. Cook for an additional 2-3 minutes until everything is heated through. Remove the skillet from the heat and sprinkle chopped fresh parsley over the pasta, if using. Serve immediately. How to Store Chicken Bacon Ranch Pasta Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. How to Freeze Chicken Bacon Ranch Pasta I do not recommend freezing this dish due to the separation that happens to the cream sauce. 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

Layer after layer of tender pasta covered with a delicious homemade spaghetti sauce and piles of ooey-gooey Mozzarella, Provolone, and Parmesan cheeses. This dish promises to satisfy your pasta cravings and impress even the pickiest of eaters! Jump to Recipe Homemade lasagna is a beloved choice for a freezer meal, celebrated for its straightforward preparation, excellent freezing capabilities, and seamless reheating process. This comforting dish tends to win over even the most discerning palates, making it a staple in my kitchen. It’s rare to find my freezer without a tray of this delicious pasta creation. Beyond its practicality as a make-ahead meal, lasagna shines in a variety of settings. Whether you’re entertaining friends or enjoying a laid-back family dinner during a hectic week, my homemade lasagna is guaranteed to leave a lasting impression on everyone at the table! Why You’ll Love This Homemade Lasagna Recipe Meal Prep. This recipe makes two 9x13 pans and is perfect for meal preparation. Freezer-Friendly . Homemade lasagna freezes beautifully. Customizable . Lasagna is easy to customize to your taste preferences. Try adding spicy How to Serve The Easiest and Cheesiest Homemade Lasagna Serve this hearty classic with a crisp Brussels Sprouts and Kale Salad or a side of Simple Sauteed Green Beans with a delicious Garlic and Herb Sourdough Boule . Helpful Tips for Making The Easiest and Cheesiest Homemade Lasagna Sauce . If you begin to run out of sauce, add an extra ½ cup of red wine or beef stock. Cover . Make sure the noodles are completely covered in sauce. This will help the noodles to cook and not be dry and crispy. Avoid . Skip the no-boil lasagna noodles and use the regular dry ones. I find that the no-boil noodles become overcooked and mushy during the baking process. Just stick to the original noodles. Rest . Allow the lasagna to rest for at least 30 minutes before cutting. This will help the slices keep their shape. Advertisement More Italian-Inspired Recipes Italian Meatball Sub Pepperoni Pizza Pinwheels Five Cheese & Italian Sausage Baked Penne Spicy Sausage and Spinach Alfredo Yield: Makes Two 9x13 pans Ingredients 16 ounces no-boil lasagna noodles, uncooked Homemade Spaghetti Sauce 16 ounces cottage cheese 8 ounces freshly grated Parmesan cheese, reserve 1 ounce for final layer 8 ounces freshly grated Mozzarella cheese, reserve 2 ounces for final layer 2 large eggs, lightly beaten 16 ounces sliced provolone cheese Directions Prepare Homemade Spaghetti Sauce as directed. Preheat oven to 350 degrees. In a large bowl, combine 16 ounces cottage cheese, 7 ounces Parmesan, 7 ounces Mozzarella, and 2 large eggs. Gently mix to thoroughly combine. Lightly grease two 9x13 baking pans with non-stick spray. To the bottom of each baking dish, evenly distribute one cup of sauce. Place uncooked lasagna noodles to fit the bottom of the dish. You may have to break a couple so that they fit properly. Add 1 more cup of sauce and spread evenly over the noodles. Using a quarter-cup measuring cup, scoop cheese mixture and place six mounds on top of the sauce and noodles. Tear or cut 3 provolone cheese slices in half and add to each cheese mound, and press down slightly. Continue layering noodles, sauce, and cheeses until you reach the top of the baking dish. Bake covered with a “tinfoil tent” for approximately 40 minutes. Remove aluminum foil and add the reserved Parmesan and Mozzarella cheeses. Bake an additional 5-10 minutes until cheese is lightly browned and completely melted. Allow to cool for at least 20 minutes before cutting. How to Prepare The Easiest Cheesiest Lasagna in Advance Prepared and assembled lasagna can be refrigerated for up to 2 days in advance. When ready, bake as directed. How to Store The Easiest and Cheesiest Homemade Lasagna Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. How to Freeze The Easiest and Cheesiest Homemade Lasagna Homemade lasagna can be frozen before or after baking. Store the lasagna in a freezer-safe container with a snap-on lid, or tightly cover with aluminum foil and/or plastic wrap. Use within 3 months. How to Reheat Frozen Homemade Lasagna Allow the lasagna to thaw in the refrigerator for at least 24 hours. Reheat previously baked lasagna in a preheated 350-degree oven for approximately 35-40 minutes or until heated through. If baking a lasagna that has not been previously baked, bake in a preheated 350-degree oven for 45-50 minutes or until the noodles are tender. Want to help a small family business in a big way? Share this recipe with someone who loves delicious homemade food! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank-you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today! Advertisement

This classic hearty sauce is filled with tangy-sweet tomatoes, savory ground beef, and a blend of herbs and spices. Jump to Recipe Having a reliable homemade spaghetti sauce recipe is essential for any home cook. While it's true that jarred sauces offer a quick and easy solution, nothing compares to the rich, fresh flavors of a sauce made from scratch. I often turn to pasta for simple weeknight meals, and my straightforward homemade spaghetti sauce is perfect for those busy evenings. The beauty of this recipe lies in its versatility; you can easily swap out the ground meat based on your preference or what you have on hand. Whether you choose ground venison, turkey, pork, or chicken, each option brings its own unique taste to the dish, making it a delicious and adaptable choice for any pasta lover. Difference Between Homemade Spaghetti Sauce and Bolognese Bolognese is a hearty, slow-cooked meat sauce from Northern Italy, typically made with beef, pork, milk, wine, and just a touch of tomato, and it's traditionally paired with tagliatelle. In contrast, what many know and love as "spaghetti with meat sauce" is more of an Italian American creation, featuring a lighter, tomato-heavy sauce with herbs, garlic, and often ground beef, served over spaghetti. Why You’ll Love This Homemade Spaghetti Sauce Easy to Prepare : This recipe is easy to prepare, even for the novice cook. Affordable . Simple, budget-friendly ingredients keep costs easy on the pocketbook. Crowd Pleaser : Spaghetti is a simple classic, making it perfect for a typical busy Monday evening or a Friday night dinner party! How to Serve Homemade Spaghetti Sauce Serve this tomato-based sauce with your favorite pasta noodle, a crisp Brussels Sprouts and Kale Salad , and Garlic and Herb Sourdough Boule . Or skip the pasta and use it on top of roasted spaghetti squash, in Homemade Lasagna , or as a sauce on Homemade Pizza Dough ! Helpful Tips for Making Homemade Spaghetti Sauce Tomatoes . If you’re able to use home-canned tomato products, your sauce will be 100x better. If using store-bought, look for high-quality organic options. Sugar . Just a bit of a sweetener helps to offset the acidity of the tomatoes, creating a more harmonious taste. Pure maple syrup or raw organic honey are also good options. Pasta water . Always add at least 1 teaspoon of salt to pasta water. This is the only chance you have to season the pasta itself. Advertisement More Homemade Sauces Homemade Nacho Cheese Sauce Homemade Tzatziki Sauce Homemade Asian Plum Sauce The Best Homemade BBQ Sauce Zesty Peach BBQ Sauce Ingredients 1 pound lean ground beef 1 Tablespoon Garlic & Cayenne Infused Olive Oil 1 medium onion, finely chopped 4 cloves garlic, minced 28 ounces crushed tomatoes 6 ounces tomato paste 15 ounces of tomato sauce ½ cup red wine 1 Tablespoon Worcestershire Sauce ½ teaspoon sugar 1 teaspoon dried basil 1 teaspoon dried oregano ½ teaspoon dried thyme ½ teaspoon dried parsley ¼ teaspoon chili powder Salt Ground black pepper Directions In a large, deep skillet or saucepan, heat 1 Tablespoon Garlic & Cayenne Infused Olive Oil over medium heat. Add 1 medium chopped onion and sauté until translucent, approximately 5 minutes. Stir in 4 cloves of minced garlic and cook for an additional minute or until fragrant. Add 1 pound of lean ground beef to the pan, breaking it up into smaller pieces. Cook until browned, and it is no longer pink, approximately 10 minutes. Do not remove any brown bits (known as Fond). To the same deep skillet or saucepan, add 28 ounces crushed tomatoes, 6 ounces tomato paste, and 15 ounces tomato sauce. Mix well to combine the ingredients and begin scraping up the Fond on the bottom of the pan. Add ½ cup red wine, 1 Tablespoon Worcestershire sauce, 1 teaspoon each of dried basil and dried oregano, ½ teaspoon each of dried thyme and dried parsley, and ¼ teaspoon chili powder. Season generously with salt and pepper. Bring the sauce to a gentle simmer. Reduce the heat to low, cover. Simmer for at least 30 minutes, stirring occasionally. Allowing the sauce to simmer longer will enhance the flavors. Taste the sauce and adjust the seasoning if necessary. Add more salt, pepper, or sugar to suit your preference. Once the sauce has reached your desired flavor and consistency, serve it over cooked pasta noodles or roasted spaghetti squash. Garnish with fresh basil or parsley if desired. How to Store Homemade Spaghetti Sauce Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. How to Freeze Homemade Spaghetti Sauce Prepare as directed. Store in an airtight freezer-safe container or tightly cover with plastic wrap and/or aluminum foil and freeze for up to 3 months. When ready to reheat, thaw completely in the refrigerator, then heat in a saucepan over medium-high heat for 10-15 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

This is a zesty pasta dish with a creamy tomato sauce enhanced with garlic, onion, and a kick of heat, making it the epitome of warm, cozy comfort food. Jump to Recipe During my summer vacations, I often earned money for school clothes by babysitting, which I genuinely enjoyed. Spending time with the kids was fun, and getting paid for it was a bonus. I frequently babysat at the parents' homes or even in a room of a local motel for a maid who wanted her children nearby. Being away from home meant I had to pack a lunch, usually something that could be eaten cold or needed minimal prep. My go-to was often a can of elbow pasta in tomato and beef sauce, the kind with a CHEF on the label, though ours probably just said "Kroger" or "Delchamps." As I transitioned into adulthood and started living on my own, I moved away from canned meals and began crafting my own version of that dish. I should warn you, this homemade recipe is nothing like the canned variety, but trust me, it’s far superior. You won’t regret making the switch! Why You’ll Love This Zesty Ground Beef Pasta Affordable . Like many of my recipes, this dish uses budget-friendly ingredients. Quick and Easy . A few simple steps, and this pasta is on the table in about 30 minutes. Customizable . Adjust to your spice preferences and add your favorite veggies to make it your own delicious version. How to Serve Zesty Ground Beef Pasta I’m a huge fan of the salad, bread, and pasta combo, so I pair this with a delicious Brussels Sprouts and Kale Salad and a piece of Garlic and Herb Sourdough Boule . Other great side choices are Simple Sauteed Green Beans or Roasted Brussels Sprouts with Bacon and Balsamic Glaze . A little secret between us friends, add a drizzle of that Balsamic Glaze to the top of your Zesty Ground Beef Pasta. It gives that little bit of sweetness and balances the spiciness perfectly. Helpful Tips for Making Zesty Ground Beef Pasta Salt water . Always add salt to your water when making pasta. It is the only chance you have to season the pasta itself. Pasta water . Reserve a ¼ cup of pasta water prior to draining. You can add a splash to the sauce if it is too thick to your liking. Room Temperature . Keep the Half & Half at room temperature before adding it to the sauce. This will help keep the sauce from curdling. Advertisement More Pasta Dishes Creamy Gorgonzola and Steak Pasta Chicken Parmesan Pasta Italian Pasta Salad Easy Orzo and Sausage Skillet Spicy Sausage and Spinach Alfredo Creamy Steak and Kale Pasta Ingredients 16 ounces egg noodles 1 pound lean ground beef 1 medium onion, diced 4 cloves garlic, minced 10 ounces tomatoes and green chilies, undrained 1 cup Homemade Beef Stock 1 ½ cups half and half 2 Tablespoons Worcestershire sauce 1 teaspoon chili powder ½ teaspoon crushed red pepper ½ teaspoon ground black pepper 1 teaspoon salt 2 Tablespoons parsley, chopped Directions Bring 5 cups of water with 1 teaspoon of salt to a boil over medium-high heat. Add 16 ounces of egg noodles to a large pot of salted boiling water. Cook for 6-8 minutes. Drain the pasta. While the pasta is cooking, heat a large skillet over medium heat, add 1-pound lean ground beef and cook for 5-7 minutes, or until browned and cooked through, breaking it apart with a spoon. Drain any excess fat. Add 2 medium-diced onions and 4 cloves of minced garlic to the beef. Cook for approximately 3-5 minutes or until the onion becomes translucent and fragrant. Stir in 10 ounces of tomatoes and green chilies, 1 cup Homemade Beef Stock , and 2 Tablespoons Worcestershire sauce. Mix well to combine. Reduce heat to low and add 1 ½ cups half and half. Season with 1 teaspoon chili powder, ½ teaspoon each of crushed red pepper and ground black pepper, and 1 teaspoon of salt. Stir and allow to simmer for approximately 5 minutes, allowing the flavors to meld together. Add the cooked egg noodles to the skillet, tossing everything together to coat the noodles with the beef mixture. Remove from heat and sprinkle with chopped parsley. Serve hot and enjoy the zesty flavors! How to Store Zesty Ground Beef Pasta Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. 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

A mouthwatering fusion of flavors that combines the savoriness of Korean cuisine with the comforting texture of ramen noodles. This dish is perfect for a quick weeknight dinner or a satisfying lunch! Jump to Recipe I don’t know about you, but busy weeknights have me wanting to hit a drive-through on my way home. The thoughts run through my mind as I pass by each restaurant: “It is just so convenient.” “I’m so tired.” “It is already so late.” “Man, their fried chicken is so good.” Truthfully, sometimes I do stop. Sometimes, my friends, we do what we have to just to help us get through the day. You know? When I do have more willpower and make my way to the kitchen, I have a running list of simple recipes in my arsenal. Easy recipes like my Simple Skillet Sweet and Sour Chicken and my Easy Beef and Broccoli Skillet are some of our quick dinner favorites. I love recipes that are not only quick to prepare but also allow some flexibility in the ingredients, making whatever I have on hand fit the bill. Why You’ll Love This Ground Beef & Ramen Korean Bowl Quick, easy, and budget-friendly, this dish is so much better than takeout! And the leftovers (if you’re lucky enough to have any) are even better. Do yourself a favor and just double the recipe. How to Serve Ground Beef & Ramen Korean Bowl This dish has everything you need all in one bowl, so I like to finish the meal with a light sweet treat like my Homemade Peach Butter Popsicles or a Homemade Watermelon and Lime Slushie . Helpful Tips for Making Ground Beef & Ramen Korean Bowl Beef Stock . For extra flavor, switch out the water called for in the noodles with beef stock. Noodles . Thin spaghetti, angel hair, or Lo Mein noodles are all great subs for the ramen. Seasoning Packets . Save those packets of ramen seasoning for another day. They will add a lot of salt to this dish, which may be off-putting. Advertisement More Asian Inspired Recipes Asian Plum Meatballs Homemade Vegetable Egg Rolls Sweet & Spicy Orange Chicken Homemade Cream Cheese Wontons Grilled Pork Chops with Asian Plum Sauce Teriyaki Meatballs Ingredients 1 pound lean ground beef 2 packs ramen noodles (discard seasoning packets) 2 Tablespoons vegetable oil 1 Tablespoon sesame oil 4 cloves garlic, minced ½ Tablespoon fresh ginger, minced ¼ cup soy sauce 2 Tablespoons Korean chili paste 2 Tablespoons brown sugar 1 Tablespoon rice vinegar 1 cup Home Canned Beef Stock 1 cup cucumber, thinly sliced 1 cup shredded carrots 2 large radishes, thinly sliced 2 green onions, chopped Sesame seeds, for garnish Directions Cook the 2 packs of ramen noodles according to package instructions, omitting the seasoning packets. Drain and set aside. In a large skillet over medium-high heat, cook 1 pound ground beef for approximately 5-7 minutes or until browned and cooked through, breaking it apart as it cooks. Drain any excess fat and set the beef aside. In the same skillet, add the sesame oil. Add ½ Tablespoon minced ginger and 4 cloves of minced garlic. Sauté for about 1 minute or until fragrant. Lower the heat to medium. Add ¼ cup soy sauce, 2 Tablespoons Korean chili paste, 2 Tablespoons brown sugar, 1 Tablespoon rice vinegar, and 1 cup Homemade Beef Stock to the skillet. Stir to combine, bringing the mixture to a simmer. Return the cooked ground beef and cooked ramen noodles to the skillet. Toss everything together until the noodles are well coated with sauce. Remove from heat and top with cucumber slices, shredded carrots, sliced radishes, chopped green onions, and sesame seeds. How to Store Ground Beef and Ramen Korean Bowl Leftovers can be stored in an airtight 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