This Cheesy Summer Squash Casserole is not only simple to make, but it's also a fantastic way to enjoy the flavors of summer. With its creamy, cheesy goodness and satisfying crunch, it's sure to become a staple on your summer table Jump to Recipe As the sun sets on another summer, vegetable gardeners everywhere face a delightful dilemma: an abundance of squash! Whether it's zucchini or yellow squash, it seems like these vibrant veggies multiply overnight. But don't worry, I've got just the recipe to tackle that mountain of produce. Introducing your soon-to-be favorite dish: the Cheesy Squash Casserole! This dish is not only incredibly delicious, but it's also versatile enough to become a staple in your kitchen repertoire. Serve it as a scrumptious side or let it shine as the star of the show over a bed of rice or noodles. So, dust off those casserole dishes and get ready to fall in love with your new go-to recipe. Your taste buds will thank you! Why You’ll Love This Cheesy Summer Squash Casserole Quick & Easy . This dish comes together in just a few simple steps. Affordable . Whether you grow it yourself or pick it up from the store, squash is a budget-friendly produce choice Good for You . Squash is a powerhouse that is full of vitamins C and A, fiber, magnesium, potassium, folate, and B6. How to Serve Cheesy Summer Squash Casserole Serve this along with other warm-weather favorites like Homemade BBQ Meatballs , Baked BBQ Bacon Chicken , or Grilled Pork Chops with Asian Plum Sauce . Helpful Tips for Making Cheesy Summer Squash Casserole Sauté the Squash! This helps the squash release steam and prevents it from browning. It's important to keep the squash relatively firm since it will be baked later. How to Prep Cheesy Summer Squash Casserole in Advance Prepare the casserole according to the instructions, but skip the crushed cracker topping for now. Cover it and place it in the refrigerator until you're ready to bake. When it's time to cook, take it out and let it sit until it’s nearly at room temperature. Just before popping it in the oven, sprinkle the crackers on top. Advertisement More Garden-Fresh Recipes Brussels Sprouts and Kale Salad with Lemon Garlic Vinaigrette Dressing Roasted Cabbage Steaks with Bacon and Cream Sauce Spicy Italian Roasted Carrots Sauteed Sugar Snap Peas Creamy Corn Au Gratin Parmesan Herb Roasted Potatoes Homemade Pico De Gallo Simple Sauteed Green Beans Ingredients 4 cups sliced summer squash (yellow squash or zucchini) 1 medium onion, chopped 1 cup sharp cheddar cheese, freshly shredded 1 cup sour cream ½ cup mayonnaise ½ cup Parmesan cheese, freshly grated ¼ cup unsalted butter, melted ½ cup crushed Homemade Sourdough Crackers 1 teaspoon garlic powder 1 teaspoon salt ½ teaspoon ground black pepper ¼ teaspoon crushed red pepper (optional) Directions Preheat oven to 350°F. Heat a large skillet over medium-high heat and sauté 4 cups sliced yellow squash, stirring frequently for approximately 4-5 minutes. Once sautéed, transfer the squash to a colander placed over a bowl and allow it to drain for about five minutes. In a large mixing bowl, combine the drained squash and onions with 1 cup shredded sharp cheddar cheese, 1 cup sour cream, ½ cup mayonnaise, 1 teaspoon garlic powder, 1 teaspoon, ½ teaspoon ground black pepper, and ¼ teaspoon crushed red pepper. Stir until all ingredients are well combined. Transfer the squash mixture into a greased 9x13-inch baking dish. In a separate bowl, combine ½ cup Homemade Sourdough Crackers , ½ cup freshly grated Parmesan cheese, and ¼ cup melted unsalted butter. Sprinkle this mixture evenly over the squash. Place the casserole in the preheated oven and bake for 25-30 minutes or until the top is golden brown and bubbly. Remove from oven and let it cool slightly. Garnish with freshly chopped herbs before serving. How to Store Cheesy Summer Squash Casserole Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or in the oven at 350°F until heated through. How to Freeze Cheesy Summer Squash Casserole Prepare and bake as directed. Allow to cool completely. 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 bake, thaw completely in the refrigerator, then bake at 350°F for approximately 35 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 mouthwatering dish combines the tangy taste of sundried tomatoes with the creamy richness of Parmesan cheese, all complemented by tender, seasoned chicken. Jump to Recipe I’ve shared a lot about the early years of marriage, how I fumbled around in the kitchen, and my husband, the willing guinea pig. The inspiration for this recipe originally began with a store-bought dressing . I used this dressing a lot as a chicken marinade, and it worked great. It was a cheap, somewhat flavorful option. However, it was also full of extra ingredients I knew very little about. It wasn't until years later, as I transitioned to cooking from scratch and experimenting with fresh ingredients, that I realized what was lacking. The depth of heavy cream, the tang of authentic sun-dried tomatoes, the savory kick of freshly grated Parmesan, and the vibrant essence of garden-fresh basil were the missing elements that transformed this from ho-hum food to a mouthwatering culinary experience! Why You’ll Love This Sundried Tomato and Parmesan Chicken Pasta Easy to Prepare : This recipe is easy, even for the novice, fumbling cook. Crowd Pleaser : This dish is simple and impressive, making it perfect for a typical busy Monday evening or a Friday night dinner party! Comfort Food : This pasta dish is as hearty as it is delicious How to Serve Sundried Tomato and Parmesan Chicken Pasta Serve this tangy pasta dish with a Brussels Sprouts and Kale Salad and warm bread like my Garlic and Herb Sourdough Boule or Honey Butter Yeast Rolls ! Helpful Tips for Making Sundried Tomato and Parmesan 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. Oil . No time to make an infused oil ? Use the oil the sundried tomatoes are packed in for that extra layer of flavor!. Advertisement More Mouthwatering Pasta Dishes Italian Pasta Salad Creamy Cajun Shrimp and Sausage Pasta Creamy Lemon Chicken & Orzo Five Cheese & Italian Sausage Baked Penne Creamy Steak and Kale Pasta Spicy Sausage and Spinach Alfredo Chicken Parmesan Pasta Ingredients 2 boneless, skinless, cut into bite-sized pieces 12 oz of penne pasta 1 cup Sundried tomatoes, chopped 1 cup Parmesan cheese, freshly grated 2 Tablespoons Garlic & Cayenne Infused Olive Oil (or oil from Sundried Tomatoes) 3 cloves of garlic, minced ½ cup Heavy Cream ½ cup Canned Homemade Chicken Stock ¼ cup Fresh Basil, chopped Salt Ground black pepper Directions Bring a large stock pot of water with 1 teaspoon salt to a boil. Add the pasta and cook according to the package instructions until al dente, approximately 12 minutes. Drain the pasta and set aside. In a large skillet, heat 2 Tablespoons Garlic & Cayenne Infused Olive Oil over medium-high heat. Season the chicken pieces with salt and pepper as desired, about ¼ teaspoon each. Add the chicken to the skillet and cook until golden brown and cooked through, about 5-7 minutes. Remove from skillet and set aside. Reduce heat to medium. Add 3 cloves of minced garlic and sauté for approximately 1 minute or until fragrant. Stir in 1 cup chopped sundried tomatoes and cook for another 2 minutes. Pour in ½ cup Homemade Chicken Stock and ½ cup heavy cream. Stir well to combine. Bring the mixture to a gentle simmer and allow sauce to thicken slightly, approximately 3-5 minutes. Return the cooked chicken to the skillet with the sauce. Add the cooked pasta and toss everything together to coat. Stir in the grated Parmesan cheese until melted and well combined. Season with ¼ teaspoon each of salt and pepper. If desired, add ½ teaspoon crushed red pepper flakes. Garnish with fresh basil before serving. How to Store Sundried Tomato and Parmesan Chicken Pasta Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. This pasta is best enjoyed immediately after cooking. While reheated leftovers will still be delicious, the pasta tends to soak up the sauce, which can make it seem a bit drier. A splash of water or Homemade Chicken Stock to help bring some life back into the sauce. Because this is a cream-based sauce, I do not recommend freezing. 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

This hearty breakfast is filled with garden-fresh veggies, protein-rich eggs, savory ground sausage, and sharp cheddar cheese. Jump to Recipe As spring quickly approaches, I've been busy getting our backyard garden ready for the season ahead. Balancing my 9-5 job leaves me with limited time—just a few hours in the evenings and occasionally on weekends. When I’m involved in a big project, I’m on the lookout for protein-rich meals that can work for breakfast, lunch, or dinner, and they need to be easy to customize with whatever ingredients I have on hand. That’s why I love this crustless breakfast quiche! It’s perfect for those of us with hectic schedules since it eliminates the hassle of making a crust. You can simply throw in any fresh veggies or ingredients from the garden or local farmers’ markets, resulting in a nutritious and satisfying meal without the extra effort. Now, let’s dig in! What is a Farmer’s Breakfast Crustless Quiche This is a delicious and hearty dish that combines the flavors of a traditional breakfast into a convenient, crustless format. Packed with ingredients like eggs, cheese, and a variety of vegetables and/or meats, this quiche is perfect for any meal of the day. Its simplicity and versatility make it a favorite for brunch gatherings or a quick weekday breakfast, allowing you to enjoy all the classic breakfast elements without the fuss of a crust. What’s the Difference Between a Quiche and a Frittata When it comes to quiche and frittata, the main difference lies in their preparation and texture. Quiche is a savory pie made with a pastry crust, filled with a mixture of eggs, cream, cheese, and various ingredients like vegetables or meats. It’s typically baked until the filling is set and the crust is golden. On the other hand, a frittata is an Italian-style egg dish that’s cooked slowly on the stovetop and often finished in the oven, without any crust. It has a denser, more cohesive texture and is usually packed with vegetables, cheese, and sometimes meats, making it a versatile option for any meal of the day. Why Use Buttermilk Instead of Cream in Farmer’s Breakfast Crustless Quiche I use buttermilk instead of cream in my quiche because it offers a light, tangy flavor that enhances the overall dish. Buttermilk adds moisture and a subtle acidity, which can brighten the taste of the eggs and other ingredients without the heaviness that cream brings. This substitution not only makes the quiche a bit healthier but also contributes to a fluffier texture, making each bite feel more satisfying. Plus, buttermilk is often more accessible and affordable per ounce. Why You’ll Love This Farmer’s Breakfast Crustless Quiche Easy . In just a few simple steps, this dish comes together with minimal effort. Affordable . Using in-season veggies and the (typically) economical egg makes this hearty quiche a budget-friendly breakfast option. Customizable . Make this your own by using your favorite or other in-season meat and veggie options. The sky is the limit! Meal Prep . This dish reheats very well, making it perfect for meal prepping. Advertisement How to Serve Farmer’s Breakfast Crustless Quiche This quiche is perfect all on its own, but I often pair it with a light salad like my Brussels Sprouts and Kale Salad . For breakfast, I pair it with fresh seasonal fruit. Helpful Tips for Making Farmer’s Breakfast Crustless Quiche Sauté . Don’t skip the step of sauteing the vegetables. This will help to remove any moisture and keep the texture from becoming watery. For a Creamier Quiche : Use more dairy and fewer eggs (around 3).  For a Firmer Quiche : Use more eggs (around 4-6) and less dairy. More Delicious Breakfasts Breakfast Egg Rolls Homemade White Country Gravy Apple Butter Pancakes Loaded Breakfast Pizza Peach Butter Waffles Spicy Sourdough Sausage Balls Loaded Hashbrown Casserole Orange Dutch Baby Pancake Ingredients 6 large eggs ¾ cup buttermilk 1 cup Sharp Cheddar cheese, freshly shredded ½ pound ground breakfast sausage ½ cup fresh kale or spinach, chopped ¼ cup onion, diced or 1 large shallot ¼ cup bell pepper, diced ¼ teaspoon salt ¼ teaspoon ground black pepper ¼ teaspoon garlic powder 1 Tablespoon butter Directions Preheat oven to 375°F. Grease a 9-inch pie dish or a similar-sized baking dish with 1 Tablespoon butter or non-stick spray to prevent sticking. In a medium skillet, cook ½ pound ground breakfast sausage over medium-high heat until browned and cooked through. To the same skillet the sausage was cooked in, add ¼ cup each diced onion and bell pepper, and ½ cup fresh kale or spinach. Sauté over medium-high heat for approximately 3 5 minutes or until softened. In a large mixing bowl, whisk together 6 large eggs, 1 cup milk, ¼ teaspoon each of salt, ground black pepper, and garlic powder until well combined. Layer the sautéed vegetables, cooked sausage, and 1 cup of sharp shredded cheese in the greased dish. Pour the egg mixture over the top, ensuring all ingredients are evenly distributed. Place the dish in the preheated oven and bake for approximately 30-35 minutes, or until the eggs are set and the top is lightly golden. A knife inserted into the center should come out clean. Allow the quiche to cool for a few minutes before slicing. Advertisement How to Store Farmer’s Breakfast Crustless Quiche Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat individual slices in the microwave for 30-90 seconds or until heated through completely. How to Freeze Farmer’s Breakfast Crustless Quiche Prepare as directed. Store completely cooled quiche in an air-tight container or tightly cover with plastic wrap and/or aluminum foil and freeze for up to 3 months. When ready to eat, thaw completely in the refrigerator, then bake at 350°F for approximately 25-30 minutes or until completely heated through. How to Freeze Farmer’s Breakfast Crustless Quiche Before Baking To prepare the quiche for freezing, place it in a dish that can withstand low temperatures, then wrap it securely with plastic wrap and cover it with aluminum foil to avoid freezer burn. When you're ready to bake, simply let it thaw in the refrigerator overnight and follow the baking instructions. Make sure the center of the quiche reaches a safe temperature of 170 degrees F and is fully set before serving. 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! 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Tantalize your taste buds with this mouthwatering combination of tender steak, tangy Gorgonzola cheese, and perfectly cooked pasta covered in a creamy sauce, topped with a sweet balsamic glaze. Jump to Recipe When I was a single and broke gal in my early 20s, my friends and I often visited the OG during their more affordable lunch hours. Being on very tight budgets, we would often fill up on the salad and breadsticks and then save our entrée for an easy dinner at home. It was a way for us to spend time together in a nice environment, eating good food, and not feeling like we were confined to the dollar menu at the drive-thru. This homemade version of a restaurant classic is so much better! Tender pasta is covered in a creamy Parmesan and gorgonzola cheese sauce that’s filled with fresh spinach and perfectly seared steak bites. It’s then topped with a delicious homemade sweet balsamic glaze . I’ve forgotten all about that restaurant version, but I’m reminded of fun memories with sweet friends! Why You’ll Love This Creamy Gorgonzola and Steak Pasta Recipe Taste : This homemade version is so much better than that restaurant , and cheaper too! Comfort Food : This pasta dish is as hearty as it is delicious. Elegant and Affordable : A perfect dish for a sophisticated dinner party that won’t break the bank. What To Serve with Creamy Gorgonzola and Steak Pasta A light garden salad or my Simple Sauteed Sugar Snap Peas and a Honey Butter Yeast Roll are great sides to help stretch the meal. Helpful Tips Room-temperature Ingredients : I recommend having all of the ingredients prepped and at room temperature. This recipe comes together quickly, and having the ingredients at room temperature will help to ensure the sauce doesn’t curdle when the buttermilk is added. Steak : Choose a tender cut like sirloin or ribeye for the best texture and flavor. Gorgonzola : If you prefer a milder flavor, you can use a less-aged gorgonzola or even substitute it with blue cheese. Pasta : While Fettuccine and Linguine are traditionally used in this type of dish, I opt for large shell macaroni. The shells hold the sauce well, and it’s easier to get a bit of everything in one (usually mess-free) bite. Advertisement Hungry For More Pasta Recipes? Check Out These Fan-Favorites! Creamy Lemon Chicken Orzo Creamy Cajun Shrimp and Sausage Pasta Cheesy Beef and Noodles Serves 4 Ingredients 8 oz large shell pasta ½ cup starchy pasta water 2 Tablespoons olive oil 1 lb steak (sirloin or ribeye), cut into thin strips 5 oz Gorgonzola cheese, crumbled & divided 4 Tablespoons butter, unsalted 2 Tablespoons all-purpose flour 1 ½ cups buttermilk, room temperature 2 cups Parmesan cheese, freshly grated 1 cup fresh spinach ½ Tablespoon garlic powder 2 teaspoons onion powder 1 teaspoon salt 1 teaspoon ground black pepper ¼ teaspoon crushed red pepper flakes ¼ cup Balsamic Glaze Directions Bring a large pot of water with 1 teaspoon of salt to a boil. Add the 8 ounces of large shell pasta and cook according to the package instructions until al dente. Reserve ½ cup of the starchy pasta water. Drain and set aside. In a large skillet, heat the olive oil over medium-high heat. Season the steak strips with ½ teaspoon of salt and ¼ teaspoon of ground black pepper. Add the steak pieces to the skillet and cook for 2-3 minutes on each side until browned and cooked to your liking. Remove the steak from the skillet and set aside. In the same pot the pasta was cooked in, add the 4 Tablespoons of butter and melt over medium-low heat. Once the butter is melted, add in the 2 Tablespoons of flour and mix well to combine. Toast this mixture for approximately 30 seconds to 1 minute. Slowly pour in the 1 ½ cups of room temperature buttermilk. Add in the ½ Tablespoon of garlic powder, 2 teaspoons of onion powder, 1 teaspoon of salt, 1 teaspoon of ground black pepper, and ¼ teaspoon crushed red pepper flakes. Add in the 2 cups of freshly grated Parmesan cheese and approximately 2 ½ ounces of the Gorgonzola cheese crumbles. Use an immersion blender with a whisk attachment to blend very well for approximately 3 minutes or until there are very few clumps of the Gorgonzola remaining. Reduce the heat to low. Add the drained large shell pasta back to the pot with the sauce. Mix well to combine to ensure the pasta is well coated. Add starchy pasta water if needed to thin out the sauce a bit. Add the 1 cup of fresh spinach, the cooked steak, and approximately 2 ounces of Gorgonzola cheese crumbles to the sauce and pasta mixture. Gently stir to ensure everything is incorporated. Allow to simmer on low heat for approximately 2-3 minutes or until the steak is heated through and the spinach has wilted. Plate the pasta and evenly distribute the remaining Gorgonzola crumbles amongst the servings. Drizzle each serving with Balsamic Glaze. How to Store Creamy Gorgonzola and Steak Pasta Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. How to Freeze Creamy Gorgonzola and Steak Pasta I do not recommend freezing this dish due to the separation that happens to the cream sauce. Did you make this Steak and Gorgonzola Pasta? Let us know how it turned out in the comments below! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank-you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today! Advertisement

A gorgeous mix of potatoes covered with herbs and Parmesan cheese, roasted to perfection. Tender on the inside and crispy on the outside, these potatoes pair beautifully with just about any main dish! This post may contain affiliate links. Read our disclosure policy . Jump to Recipe Whether you’re in need of an easy side dish on a busy weeknight or a traditional side dish for a special holiday dinner, potatoes are the answer. This versatile vegetable can be prepared in countless ways, but one of our family’s all-time favorites is when they are generously coated with homegrown herbs and freshly grated Parmesan cheese, then roasted until they reach a delicious golden-brown crispiness. The combination of the earthy flavors from the herbs, the richness from the olive oil, and the rich, nutty taste of the Parmesan creates a mouthwatering dish that elevates any meal. The aroma that fills the kitchen as they roast is simply irresistible, making it a go-to recipe that brings everyone to the table! Why You’ll Love Parmesan Herb Roasted Potatoes Affordable . Potatoes are probably one of the most affordable vegetables that give you a good amount of bang for your buck. Healthy Side Dish : Potatoes are packed with vitamins and fiber. Roasting them with spices provides a nutritious option without compromising taste. Easy to Prepare : This dish requires minimal prep time, making it perfect for a busy weeknight dinner. What to Serve with Parmesan Herb Roasted Potatoes Caramelized Onion Steak Bites Slow-Cooker Salisbury Steak Three Pepper Chicken Lemon Thyme & Garlic Roasted Chicken Spicy Italian Roasted Carrots Simple Sauteed Green Beans Helpful Tips for Making Parmesan Herb Roasted Potatoes Extra Crispiness . Make sure the potatoes are spread out in a single layer without overlapping on the baking sheet. Uniform Size : Cutting the carrots into uniform sizes ensures they cook evenly. Line the baking sheet . Lining the baking sheet with parchment paper will ensure the carrots won’t stick to the pan. Making plating and cleaning up a breeze. Herbs . For this recipe, I used garden-fresh herbs that I dehydrated with my Excalibur Dehydrator . If you're using fresh herbs, you’ll want to use approximately 3 teaspoons for every teaspoon of dried. Advertisement Hungry for More Potato Dishes? Cheesy Au Gratin Potatoes Homemade Fried Potato Chips White Cheddar Loaded Mashed Potatoes Cajun Mashed Potato Bites With Creamy Cajun Dip Loaded Hashbrown Casserole Creamy Tuscan Potato Bake Creamy Loaded Potato Soup Ingredients 2 pounds of small red and/or Yukon gold potatoes 3 Tablespoons of olive oil 1 teaspoon of salt ½ teaspoon of black pepper 1 teaspoon of garlic powder 1 teaspoon of onion powder 1 teaspoon of dried thyme 1 teaspoon of dried rosemary 1 cup of Parmesan cheese, freshly grated Directions Preheat oven to 400°F. Wash 2 pounds of potatoes thoroughly and pat them dry with a paper towel. Cut them into quarters (approximately 1 to 1 ½ inches across), ensuring they're all roughly the same size for even cooking. In a large bowl, combine 3 Tablespoons olive oil, 1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon each of garlic powder, onion powder, dried thyme, and dried rosemary. Add the potato quarters to the bowl and toss them until they are evenly coated with the oil and spice mixture. Sprinkle 1 cup of freshly grated Parmesan cheese over the potatoes and toss again to ensure the cheese is evenly distributed. Spread the seasoned potatoes in a single layer on a baking sheet lined with parchment paper. Roast in a preheated oven for approximately 30 minutes, or until the potatoes are golden brown and crispy. Flip them halfway through the cooking time for even roasting. How to Store Parmesan Herb Roasted Potatoes Leftovers can be stored in an airtight container in the refrigerator for up to 5 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

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

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

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

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