Search Results

Properly cleaning and maintaining wooden kitchen items is crucial for their longevity. This Homemade Wood Balm (also known as Wood Butter) is essential for anyone who enjoys spending time in the kitchen! Jump to Recipe If you’re like me and do a lot of from-scratch cooking, the wear and tear on your wooden kitchen items tends to need a lot of TLC. From my butcher block cutting boards to my assortment of spurtles to wooden serving bowls, they all need a little love. In the past, I used a store-bought mineral oil, but that can get pricey. Thankfully, I’ve found a solution that works beautifully and doesn’t break the bank. The best part? It’s two simple, organic ingredients. What is Wood Balm? Homemade Wood Balm offers a natural and effective solution for maintaining the beauty of your wooden kitchen tools, such as cutting boards, spurtles, spoons, and more! This nourishing balm penetrates deeply into the wood, helping to prevent issues like cracks, dryness, and water damage, ensuring your wooden items remain in top condition for years to come. Why You’ll Love This Homemade Wood Balm Recipe High Quality Affordably . Compared to store-bought alternatives, you really get a lot of bang for your buck with this DIY version. Even when purchasing organic materials, there are many budget-friendly options. Versatile .  Perfect to use on butcher block countertops, wooden bowls, wooden butcher blocks, cutting boards, and wooden utensils. Great Gift . This makes a great gift on its own or paired with a set of quality wooden utensils or a cutting board. Why Use a Double Boiler to Melt Beeswax and Coconut Oil A double boiler is a great tool for melting beeswax and coconut oil because it uses steam for indirect heat instead of direct heat from a stove or microwave. This gentle heating method allows both the wax and coconut oil to melt slowly, minimizing the chances of overheating or turning out wonky. Advertisement 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. Helpful Tips for Making Homemade Wood Balm Oil . My preference is organic coconut oil. However, olive oil, avocado oil, or grapeseed oil will all work fine. If using anything other than coconut oil, you’ll want to use up the wood balm sooner rather than later, as vegetable oils can go rancid pretty quickly. Silicone Spatula . You’ll want to use a silicone spatula when working with the beeswax and coconut oil. It will make for an easier clean-up. Trust me. Store Properly . Keep the wooden items out of soaking water and the dishwasher. Store the conditioned items in a dry, well-ventilated area. Looking for More Homemade Product Recipes? Check out these fan favorites! Homemade Fire Cider Homemade Fire Cider Gummies Lemon Balm Oil Homemade Baking Extracts Ingredients ½ pint Wide Mouth Mason Jar with screw top lid 1/3 Cup Organic Beeswax Pellets 1 Cup Organic Coconut Oil Directions Using a double boiler over medium heat, melt the 1/3 cup organic beeswax pellets and 1 cup organic coconut oil for approximately 3-5 minutes. Carefully pour the mixture into a ½ pint wide-mouth Mason jar. Leave the jar uncovered until completely cooled. Screw on the lid and store in a cool, dark cabinet until needed. Advertisement How to Use Homemade Wood Balm Use warm, soapy water to wash the wooden surface, ensuring that you remove any dirt or grime. Allow the surfaces to dry completely to prevent moisture damage. Once the wood is clean and dry, apply the Homemade Wood Balm. Working with small amounts of wood balm at a time, use a soft cloth to rub the wood balm onto the surface. Make sure to spread it evenly, creating a thin layer that covers the entire item to ensure proper conditioning. After application, allow the balm to soak in for several hours or, for optimal results, leave it overnight. This will give the wood ample time to absorb the oils, enhancing its natural beauty and durability. Finally, once the balm has had time to penetrate, take a clean, dry cloth and gently wipe away any excess product. Buff the surface until it feels smooth and non-greasy. When to Use Homemade Wood Balm Items that are used daily, such as cutting boards and utensils, should be conditioned approximately every 2-4 weeks. Items that are used occasionally, such as rolling pins or wooden bowls, should be conditioned every month or two. If the wooden items begin looking dry or feeling rough, homemade wood balm should be applied. Want to help a small family business in a big way? Share our recipes on social media! 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

Lemon Balm is known for its soothing antibacterial and anti-inflammatory properties and has been used to alleviate stress and anxiety. Making your own Lemon Balm Oil is easy and budget-friendly! Jump to Instructions Incorporating lemon balm into oil provides a convenient way to tap into its therapeutic benefits. This infusion not only makes it easy to use but also enhances its effectiveness, allowing you to enjoy its soothing properties with minimal effort. Whether you aim to enhance your skincare regimen with its calming effects or wish to craft a luxurious massage oil that promotes relaxation, lemon balm oil stands out as a versatile choice. Its rich, aromatic profile adds a touch of indulgence, making it an excellent addition to your self-care rituals. With its ability to nourish the skin and uplift the senses, lemon balm oil is a great option for anyone seeking to elevate their wellness experience. Why You’ll Love This DIY Lemon Balm Oil Easy to Prepare . Simply add dehydrated lemon balm leaves to your carrier oil of choice. Ensure the container is tightly closed and set aside in a cool, dark cabinet for at least 2 weeks. Affordable . A lemon balm plant at a big-box store is currently less than $6 US. Seeds are approximately $2-$5 US. Like most herbs, lemon balm grows bigger the more you use it, making it an extremely affordable option for skin care. Versatile . Lemon Balm Oil can be used for treating many skin irritations and skin care. How To Use Lemon Balm Oil Skincare : Massage it into your skin to soothe irritation or dryness. Massage Oil : Use it as a calming massage oil to reduce stress and tension. Bath Oil : Add a few drops to your bath for a relaxing, aromatic experience. Advertisement What is Lemon Balm Lemon Balm, scientifically known as Melissa officinalis, is a delightful herb that originally hails from Europe but has since spread its charm across the globe. This versatile plant is cherished not only by humans for its soothing properties but also by bees, which are drawn to its fragrant blooms. Renowned for its calming effects, lemon balm is often used to alleviate stress and anxiety, promoting restful sleep and overall rejuvenation. Its appearance is reminiscent of its mint relatives, featuring lush, lobed green leaves that emit a refreshing lemon aroma, making it a sensory delight in any garden. How To Grow Lemon Balm As a wonderful addition to herb gardens or decorative borders, lemon balm is a must-have for gardening enthusiasts. It thrives in well-drained soil and requires ample sunlight, making it adaptable to various growing conditions. Whether planted in the ground or kept in pots on windowsills, lemon balm not only enhances the aesthetic appeal of your space but also attracts beneficial wildlife, enriching your garden's ecosystem. Its easy cultivation and delightful fragrance make it a favorite among gardeners, ensuring that it holds a special place in the hearts of those who appreciate the beauty and utility of herbs. How To Dehydrate Lemon Balm Dehydrator . I like to use my Excalibur Dehydrator to dry my herbs and flowers. It’s the quickest and most hands-off method. Oven . Turn your oven on the lowest setting available. Place herbs on a baking sheet lined with parchment paper. Leave the herbs in the oven for 2 to 8 hours (depending on thickness and amount). Shake the pan or gently toss the herbs to ensure all herbs are being reached by the heat. Air Dry . Bundle the herbs tightly and hang them upside down in a dark, dry, and well-ventilated area until they are brittle and easily crumble. This process can take several days, depending on the weather and the temperature inside the home. Want to Learn More About Medicinal Herbs? Check out our 5 Herbal Medicine Books You Need In A Homestead Library Ingredients 1 16-ounce mason jar with lid and ring 1 ¾ cup organic Avocado oil 1 ½ cups dehydrated lemon balm leaves Cheesecloth (for straining) Directions Place dehydrated lemon balm leaves into an empty mason jar. Fill the mason jar with approximately 1 ¾ cups of avocado oil. Secure the lid and ring onto the mason jar. Gently shake the jar. Store in a cool, dark cabinet for at least two weeks. The longer it sits, the more potent the oil will be. I aim for at least 8 weeks. Gently shake the jar at least once a week. After the lemon balm oil has infused for your desired amount of time, place cheesecloth over a clean mason jar. Pour the infused lemon balm oil over the cheesecloth. Pull up the edges of the cheesecloth and twist to secure. Allow the oil to strain through the cheesecloth. This process may take a couple of hours. You can gently squeeze the cheesecloth to help move the oil out, or securely hang the cheesecloth over the jar. Once all of the oil has been strained through the cheesecloth, discard the used lemon balm leaves. Ensure the jar is securely closed and store it in a cool, dark cabinet until needed. DISCLAIMER : This DIY Lemon Balm Oil 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 DIY Lemon Balm Oil, you acknowledge you are solely responsible for your health decisions. Did you enjoy this DIY Lemon Balm Oil recipe? Let us know in the comments, and don’t forget to tag us on social media! 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 post may contain affiliate links. See Disclaimer . Whether you’re a novice herbalist like me or looking to add to your herbal medicine knowledge, these books are great additions to your homestead library! No matter where you are in your homesteading journey, having a vast physical library on major self-sufficiency topics is an essential element to the success of your homestead. Physical books never stop working for us. Ever. We hope this list is helpful to you and that you create many triumphs on your homestead! Rosemary Gladstar's Medicinal Herbs: A Beginner's Guide Known as the “Godmother of modern herbalism,” Rosemary Gladstar offers a comprehensive look into 33 of the most popular and adaptable healing plants. With her warm and approachable style, this book provides detailed instructions on preparing and using herbs in various forms, including tinctures, oils, creams, and teas. Advertisement Southeast Medicinal Plants by Coreypine Shane Discover the art of safe and ethical foraging, along with practical applications for wild plants in the realm of herbal medicine. Each plant profile is enriched with clear, vibrant photographs that aid in identification, alongside valuable tips on their medicinal properties and suggested methods for preparation. Additionally, the guide offers practical advice on how to harvest these plants responsibly, ensuring that foragers can enjoy their bounty while preserving the environment. Other locations in North America : Northeast Medicinal Plants - Liz Neves Pacific Northwest - Scott Kloos Southwest Medicinal Plants - John Slattery Mountain States Medicinal Plants - Briana Wiles The Herbal Apothecary by Dr. JJ Pursell This all-encompassing guide offers treatments suitable for men, women, and children, tackling a wide range of issues such as muscle strain, flu, the common cold, insomnia, and anxiety, among others. It also includes detailed profiles of key medicinal plants, providing insights into their medicinal applications, how to identify and cultivate them, as well as recipes to address common health concerns. Advertisement The Forgotten Home Apothecary by Dr. Nicole Apelian This book on natural home remedies provides you with a comprehensive collection of 250 remedies, creating your very own apothecary at home to assist you whenever needed. It stands out as the only holistic medicine guide that features the tried-and-true natural solutions our grandparents used, a time when apothecaries were the norm before pharmacies took over. Whether you are well-versed in plant medicine or simply seeking a natural way to enhance your health and healing through herbal remedies, The Forgotten Home Apothecary is the perfect resource for you. Back Yard Pharmacy by Rachel Weaver This book aims to introduce you to the various plants in your surroundings that can serve as alternatives to medical visits, whether for minor ailments, dental issues, or even as a food source in times of need. You will learn the basics of plant identification, their potential benefits and limitations, as well as how to create herbal remedies. Additionally, you'll find short personal anecdotes that encourage reflection and provide insights from the experiences of others. In no way is this meant to be an exhaustive list of what's available, or as a complete homesteading or herbal medicine library. There are thousands of books that can definitely be beneficial. However, as a novice suburban homesteader and herbalist, I've found these books extremely helpful. Let me know in the comments what books you'd add to the list! DISCLAIMER : The books mentioned in this post contain 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 purchasing any of these books, 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

Before I started canning, I would make sure to have some homemade chicken or beef stock in the freezer to have on hand. I use it in just about everything in place of water to add depth and flavor. With the convenience of a large slow cooker, it's easy to make a rich and hearty stock. Not only is it tasty, but it has many health benefits as well! You can read all about the benefits here . Jump to Recipe Until I watched YouTube, I thought I was the only one who kept a bag of vegetable scraps in the freezer. When the bag is full, I'd make a batch of stock. Once empty, I just throw it back into the freezer again and reuse it. I use scraps like onion ends and peels, celery, and carrots the most, but really, whatever you have on hand will work. When I make my chicken stock, I like to use bone-in, skin-on chicken thighs and legs. When the stock is done, I remove all the meat from the slow cooker and use it in a recipe like Chicken and Dumplings, or my Chicken & Parmesan Risotto Bake . I will even freeze any leftover shredded chicken for future quick meal prep. I followed the Ball Chicken Stock recipe pretty closely with the addition of extra vegetables and garlic. You can find the recipe here . And the Ball canning cookbook I have here . Advertisement Yield : Makes about 8 (16 oz) pints or 4 (32 oz) quarts Ingredients 5 pounds bone-in, skin-on, chicken leg quarters, or a mix of legs and thighs 5 quarts of water, more as needed 1 pound of vegetable scraps 4 cloves garlic, whole 2 bay leaves 10 black peppercorns Directions In a 6-quart or larger slow cooker, add all ingredients and cook on LOW heat for approximately 8 hours. Remove meat from chicken and reserve for later use. Place bones back into the slow cooker and cook for an additional 10-12 hours on the LOW setting. Using a fine mesh strainer, remove all vegetables, meat, and bones from the liquid. Allow to cool and store in the refrigerator at least overnight, to allow fat to solidify and rise to the top. Using a spoon, remove the solidified fat and discard. Use a fine mesh strainer to remove any remaining small bits. Pour liquid into a large stockpot and heat thoroughly. Prepare pressure canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm, soapy water and set bands aside. Ladle the hot chicken stock into hot jars, leaving 1-inch headspace. Wipe rim. Center the hot lid on jar. Apply band and adjust until fit is fingertip tight. Process filled jars in a pressure canner at 10 pounds pressure for 20 minutes for pints or 25 minutes for quarts, adjusting for altitude, according to your pressure canner's directions. Turn off heat: cool the canner to zero pressure, then let stand for 5 more minutes before removing the lid. Cool jars in the canner for 10 minutes. Remove jars and cool. Check lids for seal after 24 hours. Remove bands. Lids should not flex up and down when the center is pressed. 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

Mistakes are an inevitable part of any learning journey, and I have certainly encountered my fair share, particularly in the realm of gardening on our suburban homestead. This patch of land, which I envisioned as a flourishing oasis, has often turned into a canvas of trial and error. From misjudging the right time to plant certain seeds to overwatering delicate seedlings, each misstep has taught me invaluable lessons. To help you avoid the pitfalls, I’m sharing with you my biggest gardening mistakes and how to fix them. 1) Lack of Research. Like many beginner gardeners, I dove straight into gardening without adequate preparation. I read a lot of different books and articles, and watched a lot of YouTube videos. But when it was time to plant, I often just planted things wherever without thinking about companion planting. I also made a lot of impulsive purchases at garden center stores. This can result in frustration and disappointment, especially if plants fail to thrive. To avoid this, take the time to research and plan your garden before making any purchases. Visualize your ideal garden space and create a detailed plan to guide your efforts. 2) Choosing an Inappropriate Location. Our backyard faces south, which initially led me to believe that any spot would be perfect for a raised bed. In the fall of 2023, we transitioned from using buckets and pots to installing raised beds. However, I overlooked the fact that my neighbor's then leafless oak tree would eventually cast significant shade in one corner, right where I placed a bed. While I've managed to grow a few things there, I realize now that I would have benefited more if I had positioned it just two feet further down. The success of a garden is largely determined by its location, and a common mistake is choosing a spot that lacks sufficient sunlight. To ensure healthy growth, it's essential to place your vegetable garden in an area that receives at least eight hours of direct sunlight each day. Advertisement 3) Overplanning. I’m a huge planner. An over-planner, if we’re being completely honest. I scoured Pinterest , watched YouTube videos, and read many books. All in an effort to plan the most perfect, beautiful, high-producing backyard garden that ever existed. Guess what? I failed. Shocker, I know. I did ok with the reeling it in when I had the buckets and pots, but when we got the raised beds, I went all in. And a lot of things didn’t do well because I was making mistake after mistake. For first-time gardeners, it’s wise to start small. Instead of overwhelming yourself with a large garden, consider planting just a few rows or a single raised bed with two or three types of vegetables. This approach allows you to learn and adapt without feeling overwhelmed, making gardening a more enjoyable experience. I cannot stress enough the importance of getting to know your local county extension office. They are a wealth of knowledge! Just starting your research? Check out my lists for GARDENING and FOOD PRESERVATION 4) Opting for Low-Quality Materials. While it may be tempting to save money by purchasing the cheapest materials, investing in quality supplies pays off in the long run. Choose durable materials for your raised beds, high-quality soil, sturdy trellises, and reliable seeds. This investment will enhance your gardening experience and reduce the need for frequent replacements. I invested about $200 in buckets and pots in my first gardening year. That same $200 could have purchased a raised bed. I have passed most of my buckets and pots to friends and family who wanted to get started on gardening, so the money isn’t a complete waste. But I do wish I had thought about it more long-term and opted for a higher quality solution. 5) Timing Your Planting Incorrectly. The excitement of an upcoming growing season can lead to premature planting, or in my case, late planting. In Southern Alabama, our fall is typically referred to as “Second Summer” because the temperature changes very little. Because of this and the busy school year, then the holidays, I forget to start my winter garden seeds on time. So, when January rolls around, I’m left scrambling to figure out what I want to plant and what will have time to produce. One way I’ve found to help is by keeping a gardening journal. It doesn’t have to be anything fancy. A standard notebook or my Garden Planning Printable Pack can help keep you on track. Check your local county extension office website for resources they have for your specific area. They typically offer classes, online presentations, and printables that are tailored to your growzone and climate. I’ve been following the monthly to-do list provided by my local county extension office, and their recommendations have saved me more than once. 6) Ignoring Soil Quality. The foundation of a successful garden lies in the soil. This ties back to the low-quality materials I mentioned. Choosing a soil that isn’t of good quality simply because it’s affordable will come back to bite you in the end. Ensure the soil you’re selecting is made for the purpose you intend to use it. Potting soil is a light, sterile mix designed for container gardening and seed starting, while garden soil is a heavier mix typically used for in-ground gardening. Topsoil is the top layer of natural soil, often enriched with organic matter for landscaping and filling in areas. Be sure to conduct a soil test to understand its nutrient content and pH level and amend it as necessary to create an optimal growing environment. 7) Neglecting Watering Needs. We are slowly integrating water irrigation to all of our raised beds. Unfortunately, we only have it set up on two of the beds. For the rest, I’ve used a basic water sprinkler to water the rest and would supplement using the hose. But some days it is just too dang hot and so I would skip it and hope that everything would work out. Guess what? It didn’t. Leaves were getting scorched by the sun, and the soil wasn’t getting enough water. When my plants looked stressed then I would hit them with a ton of water. Turns out that wasn’t good either. New gardeners often underestimate the importance of consistent watering. Different plants have varying water requirements, and neglecting this aspect can lead to stress or death. Establish a regular watering schedule and consider factors like weather conditions and soil moisture to keep your plants healthy. Advertisement 8) Failing to Rotate Crops. In an effort to keep things neat, orderly, and familiar, I planted the same crops in the same spot. I had a bed for my peas, a bed for my tomatoes, a bed for my brassicas, and so on. My soil was in complete havoc last year because of this. It was completely depleted of nutrients. I did a soil test and made the recommended amendment adjustments. Now, I wait to see if that is enough. Not rotating your crops can not only ruin your soil, but it can also increase pest problems. Plan to rotate your crops annually to maintain soil health. 9) Not Paying Attention. This is the biggest mistake I’ve made as a new gardener. Those tiny holes in the leaves of my plants and flowers? I saw them but didn’t research to see if it was a problem. My soil drying out and eroding? I noticed but didn’t pay it much attention. The result: pests and problems. Observing our gardens closely can reveal invaluable lessons about their ecosystems. By taking the time to notice the sun's path, the quality of the soil, and the various life forms present, we can gain insights into our outdoor spaces. Pay attention to which parts of your yard bask in sunlight and which remain shaded, as this can shift with the seasons. Additionally, observe how different plants attract specific insects and how the wind interacts with the garden. Being mindful of the ecosystem you’re creating and integrating can help you understand the process of identifying issues and making amendments right away, which will save you a lot of heartache and money. Want to help a small family business in a big way? Pass this info along to a friend! 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

Tender and juicy bites of steak perfectly seasoned with sauteed garlic and homemade caramelized onion powder. Jump to Recipe Steak is a favorite in our home, whether it's sizzling off the grill on a sunny spring afternoon or coming straight from the cast iron skillet during a hectic weeknight. These steak bites are generously coated with my homemade caramelized onion powder and sauteed garlic then cooked to perfection in just a few minutes. They're perfect for a quick weeknight dinner or a classy appetizer when entertaining guests! Why You’ll Love These Caramelized Onion Steak Bites Quick and Easy : Perfect for a busy weeknight, these steak bites can be ready in just 15 minutes. Flavor-Packed : The combination of caramelized onion powder and sautéed garlic elevates the steak's natural flavors. Versatile : Serve them as a delightful appetizer or a main dish, making them perfect for any occasion. What To Serve With Caramelized Onion Steak Bites Easy Homemade Macaroni and Cheese Sauteed Sugar Snap Peas Sourdough Discard Cheddar Garlic Drop Biscuits Helpful Tips Steak Selection . Choose a tender cut of steak for the best results. Sirloin, ribeye, or tenderloin are excellent choices. I don't recommend using stew meat or beef cubes as this is typically a tougher cut of beef and is better suited for slow cooking or roasting. Skillet Temperature . Ensure the skillet is hot before adding the steak to achieve a perfect sear. I highly recommend using a cast iron skillet. Garlic Monitoring . Keep a close eye on the garlic as it cooks to avoid burning, which can give a bitter taste. Advertisement Want More Mouthwatering Entrees? Try these Lemon Thyme and Garlic Roasted Chicken Classic Homemade Meatloaf Grilled Pork Chops with Asian Plum Sauce Ingredients 1 ½ pounds steak (such as sirloin, ribeye, or tenderloin), cut into 1-inch cubes 3 Tablespoons Caramelized Onion Powder 1 Tablespoon olive oil 4 cloves garlic 1 Tablespoon unsalted butter Directions Begin by cutting the steak into 1-inch cubes. They should be as uniform in size as possible to ensure even cooking. Generously season the steak cubes with 3 Tablespoons Caramelized Onion Powder. Gently pat the seasoning into the steak bites. Allow the meat to rest at room temperature for approximately 10 minutes to absorb the seasoning. Heat a cast iron skillet over medium-high heat and allow it to become very hot. Add the 1 Tablespoon of olive oil to the skillet. Once the skillet is hot, add the steak bites in a single layer. Avoid overcrowding the skillet; cook in batches if necessary. Allow the meat to sear for approximately 3 minutes on each side until they develop a nice brown crust, and the center reaches your desired level of doneness. Add the 1 Tablespoon of unsalted butter and 4 cloves of minced garlic. Stir continually to mix the steak bites with the garlic for approximately 1 minute. How to Store Caramelized Onion Steak Bites Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. If you enjoyed this Caramelized Onion Steak Bites recipe, let us know in the comments below, and don’t forget to click that heart icon at the bottom of your screen! 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 Homemade Graham Crackers are a delicious snack, perfectly balanced with sweetness and a touch of cinnamon and honey. They're not only tasty, but also simple to whip up, making them an ideal treat for any occasion! Jump to Recipe Whether you're lounging at home, packing them for a road trip, or roasting marshmallows around a campfire, graham crackers provide a deliciously satisfying crunch and a touch of sweetness that everyone loves. Not to mention, they're easy to make and don’t have any of the junk ingredients often found in store-bought options. Why You’ll Love These Homemade Graham Crackers Versatile Use. Enjoy them with a cold glass of milk, a bit of peanut butter on top, crumbled onto yogurt, or as a base for delicious desserts . Budget-Friendly . You’ll get more bang for your buck by making this healthier homemade version rather than purchasing it at the store. No Junk Ingredients . This recipe uses affordable pantry basics. How To Serve Homemade Graham Crackers These delicious homemade graham crackers make a perfect pairing with a simple glass of cold milk or as a base for desserts like s'mores, pie crusts, and crumbles. Give them a try in my Raspberry Lime Cheesecake , Key Lime Pie , or Strawberry Lemonade Lush ! Helpful Tips For Making Homemade Graham Crackers Chill the Dough . This makes it easier to roll out and cut. Dry Dough . If the dough is too dry, add a little more milk, one tablespoon at a time. Extra Flavor . Sprinkle with cinnamon sugar before baking for a sweeter, crunchier top. Advertisement Hungry For More Sweet Treat Recipes? Check out these family favorites! Homemade Fruit Gummies Homemade Peanut Butter Cups Cherry Toffee Granola Mint Chocolate Fudge Lemon Sugar Cookies Sourdough Peanut Butter Cookies Ingredients 1 1/2 cups all-purpose flour 1 cup whole wheat flour 1/2 cup packed brown sugar 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 1/2 cup unsalted butter, chilled and cut into small pieces 1/4 cup honey 1/4 cup milk 1 teaspoon pure vanilla extract Directions In a large bowl, combine 1 ½ cups all-purpose flour, 1 cup whole wheat flour, ½ cup brown sugar, 1 teaspoon baking soda, and ½ teaspoon each of salt and cinnamon. Stir until well-blended. Add the small pieces of the chilled ½ cup of butter to the dry ingredients. Use a pastry cutter or your fingers to blend the butter into the mixture until it resembles coarse crumbs. This can also be done using a food processor on pulse mode. In a separate small bowl, whisk together ¼ cup honey, ¼ cup milk, and 1 teaspoon vanilla extract. Gradually add the wet mixture to the dry ingredients. Stir until the dough comes together. If the dough is too dry, add a little more milk, one tablespoon at a time. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes. While the dough is chilling, preheat oven to 350°F and line baking sheets with parchment paper. On a lightly floured surface, roll out the dough to approximately 1/8-inch thickness. Make sure it's even for consistent baking. Use a knife or a cookie cutter to cut the dough into rectangles or the desired shape. Transfer the pieces to the prepared baking sheets. Use a fork to prick the surface of each cracker to prevent them from puffing up during baking. Place the baking sheets in the preheated oven and bake for approximately 10-12 minutes or until the edges are lightly browned. Remove the crackers from the oven and let them cool on a wire rack. They will continue to crisp up as they cool. How To Store Homemade Graham Crackers Store cooled graham crackers in an airtight container at room temperature for up to a week. How To Freeze Homemade Graham Crackers Store cooled graham crackers in a freezer-safe bag, ensuring to remove any air. Use within 3-6 months Did you make this Homemade Graham Cracker recipe? Let’s see it! Tag us on social media for your chance to be featured. 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 delicious, refreshing dessert that combines the perfect balance of tart and sweet. You’ll never want that store-bought stuff again! Jump to Recipe Friends, we are in the full swing of Summer here in Southern Alabama. We've had a lot of days in the triple digits, and the humidity seems to have a vengeance. Nonetheless, we are prevailing with cool summertime treats like homemade pudding. You won’t find any “ artificial flavorings ” in this tasty treat. It’s packed full of real lemon flavor and has no junk ingredients. It’s an easy, flavorful dessert for those summertime barbeques or as a sweet reminder of summer during those long winter months! Why You’ll Love This Homemade Lemon Pudding Recipe No Junk Ingredients . Unlike the store-bought packages, this recipe uses basic pantry staples and nothing else. Easy . This homemade version comes together just as easily as that packaged stuff, but tastes a whole lot better! Make Ahead . The longer the homemade pudding chills, the more flavor it will have, which makes it perfect for those summer gatherings. How To Serve Homemade Lemon Pudding A dollop of fresh whipped cream and a couple of fresh berries make this summer simplicity in a dish. Or try it in my Strawberry Lemonade Lush for a delicious treat everyone will love! Advertisement Helpful Tips For Making Homemade Lemon Pudding Temper the Eggs . This prevents the yolks from curdling when added to the hot mixture. Plastic Wrap . Press plastic wrap directly onto the surface of the cooked pudding to prevent a skin from forming as it cools. Strain or Not . If you want a creamier texture, feel free to strain the cooked pudding through a cheesecloth to remove the lemon zest bits. We don’t mind them and like the subtle texture they provide. There’s a ton of lemon flavor in the zest because it contains all the essential oils, so I don’t skimp on it. Stir Constantly . To avoid scorching, continue stirring the pudding mixture and keep a close eye on the heat. Secret Ingredient . Turmeric. It’s a natural way to give your homemade pudding that beautiful yellow color. It’s not necessary, but it does brighten up the dish. Craving More Lemon Desserts? Check out these family favorites! Lemon Pound Cake Lemon Sugar Cookies Honey Lemon Cake Doughnuts Sourdough Lemon Blueberry Muffins Raspberry Lemon Muffins Ingredients 1 cup granulated sugar 1/4 cup arrowroot powder or cornstarch 1/4 teaspoon salt 2 cups whole milk 3 large egg yolks, beaten ½ cup fresh lemon juice (about 2 lemons) 2 teaspoons lemon zest 2 Tablespoons unsalted butter 1 teaspoon Homemade Lemon Extract (or Pure Vanilla Extract) ¼ teaspoon Turmeric (optional) Directions In a medium saucepan, whisk together 1 cup sugar, ¼ cup arrowroot powder or cornstarch, and ¼ teaspoon salt until well combined. Gradually whisk in the 2 cups of whole milk until smooth. Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and comes to a boil, approximately 5-7 minutes. In a small bowl, gradually whisk a few spoonfuls of the hot milk mixture into the 3 beaten egg yolks to temper them. Then, whisk the tempered yolks back into the saucepan. Continue to cook the mixture for another 2-3 minutes, stirring constantly, until it thickens a bit further, approximately 2-3 minutes. Remove the saucepan from the heat. Stir in the ½ cup of lemon juice, 2 teaspoons of lemon zest, 2 Tablespoons of unsalted butter,1 teaspoon Homemade Lemon Extract, and ¼ teaspoon of Turmeric until the butter is melted and everything is well combined. Pour the pudding into individual serving dishes or a large bowl. Press plastic wrap directly onto the surface of the pudding to prevent a skin from forming. Let it cool to room temperature, then refrigerate for at least 2 hours until fully chilled. How to Store Homemade Lemon Pudding Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. DID YOU MAKE THIS HOMEMADE LEMON PUDDING? Let’s see it! Tag us on social media @theazaleahomestead for a chance to be featured. 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 buttery graham cracker crust is topped with a creamy lemon pudding and whipped cream mixture, then fresh strawberries, to create a luscious dessert that is completely made from scratch. Jump to Recipe Summer is here, and that means it’s time to indulge in our favorite desserts that help to keep us cool. We’ve been diving into fresh frozen treats like my Peach Butter Popsicles and Watermelon & Lime Slushie , which have been a perfect treat after working in the garden or hanging out at the beach. However, as I mentioned before, my girls and I are fair-skinned beauties, and too much sun doesn’t do us good. So, with a bit of time indoors, I went to work revamping an old favorite. The recipes I’ve used in the past always called for processed ingredients like pudding mixes and whipped cream. I knew I could make this luscious dessert even better by using completely made-from-scratch ingredients. Now, I won’t lie and say there isn’t a bit of work involved if you’re making all of the from-scratch components at once. But if you’re like me, you likely make these items on a regular basis, making them readily available and easy to throw this delicious treat together in no time. Why You’ll Love This Strawberry Lemonade Lush Recipe Quick and Easy . This dish requires just 5 minutes of hands-on time and a minimum of 30 minutes of chill time. No Junk . Unlike similar recipes you’ve likely seen around the internet, this recipe uses real, homemade ingredients. Versatile . Because all of the major components are homemade, you’re able to switch up the flavors to make this hundreds of different ways. What Is A Lush Dessert? A lush is a classic no-bake dessert that features a delicious combination of a crumbly crust, a creamy pudding layer, and a fluffy whipped cream topping. The crust can be made from graham crackers or cookies, or even a simple shortbread-like mixture pressed into the bottom of the dish. A pudding layer is often in the middle, while whipped cream tops it off. Advertisement Helpful Tips For Making Strawberry Lemonade Lush Cool the Crust Completely . To keep the crust from breaking apart when you add the cream cheese layer, ensure it is completely cooled. Soften the Cream Cheese . This will help it fully integrate with the Cool Whip to create a luscious creamy mixture. Non-Stick Spray . Spray the baking dish well before pressing in the crust mixture. This will help keep the crust from sticking to the dish. Craving More Summertime Sweet Treat Recipes? Check out these fan favorites! Strawberry Peach Crumble Peach Butter Popsicles Watermelon Lime Slushie Homemade Lemon Pudding Key Lime Pie Raspberry Lime Cheesecake Ingredients 10 homemade graham crackers , finely crushed 3 Tablespoons unsalted butter, melted ½ cup Powdered Sugar 4 ounces Cream Cheese, softened 2 cups Homemade Whipped Cream 2/3 cup Homemade Lemon Pudding 2 cups fresh strawberries, sliced Homemade Whipped Cream 1 cup cold heavy cream 2 Tablespoons powdered sugar ½ teaspoon Homemade Lemon Extract (or Pure Vanilla Extract) For best results, use either a handheld or stand mixer with a whisk attachment, setting it to medium-high speed for approximately 3 to 4 minutes until medium peaks form. Place the bowl into the refrigerator until ready to use. Directions Place 10 homemade graham crackers into a sealable plastic bag. Using a rolling pin or meat mallet, gently pound the crackers until they resemble a fine mixture. Dump the crushed graham crackers into an 8x8 baking dish that has been prepped with non-stick spray. In a small saucepan over medium-low heat, melt 3 Tablespoons of butter. Add the melted butter to the crushed graham crackers and mix well to combine. Gently press the graham cracker crumbs into the bottom of the baking dish to form a crust. Allow to cool 10-15 minutes before proceeding. In a medium bowl, mix together the ½ cup powdered sugar, 4 ounces of cream cheese, and half of the 8-ounce container of whipped cream. Carefully spread the mixture over the cooled graham cracker crust. Use the now-empty bowl to mix together the remaining Cool Whip and 2/3 cup Homemade Lemon Pudding . Carefully spread the mixture over the cream cheese mixture. Top the mixture with 2 cups of fresh sliced strawberries. Gently cover the dish with a lid or plastic wrap and store in the refrigerator until completely chilled. Want to help a small family business in a big way? Share our recipes on social media and be sure to tag us! 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

Savory flavors of garlic and white wine, fresh herbs and lemon zest, with the juiciness of pork create a mouthwatering meal that will have everyone asking for the recipe! Jump to Recipe Y’all know that life can get quite hectic around here, especially during the spring and summer months when we’re harvesting from our backyard garden or visiting the local farms to buy in bulk . In those busy times, it can be a challenge to stay on top of meal preparation and ensure that dinner is ready without a hitch. Fortunately, I’ve compiled a fantastic collection of quick 30-minute meals that allow me to whip up delicious dinners in no time at all. These recipes not only save me from the stress of last-minute cooking but also ensure that my family enjoys a satisfying meal together, even on the busiest of days. This Herb Crusted Pork Tenderloin is truly one of our favorites on a typical busy evening, but it’s also one of my favorites to prepare for guests! Why You’ll Love This Herb-Crusted Pork Tenderloin Recipe Easy . This dish has a couple of simple steps. Quick . From start to finish, this dish is ready in about 30 minutes. Minimal Ingredients . This dish uses a couple of pantry staples and lots of fresh herbs Advertisement What’s The Difference Between Pork Tenderloin and Pork Loin? Pork tenderloin is a slender and tender cut of meat and typically measures about 1.5 to 2 inches in diameter and around 10 inches long, which makes it considerably more tender than pork loin. Pork loin is wider, approximately 5 inches across, and generally has a firmer texture. Due to their distinct shapes and sizes, the cooking times for these two cuts differ significantly. What To Serve With Herb-Crusted Pork Tenderloin Herb-Crusted Pork Tenderloin pairs beautifully with a variety of sides: White Cheddar Loaded Mashed Potatoes Roasted Red Pepper & Parmesan Orzo Sauteed Sugar Snap Peas Garlic Parmesan Roasted Cauliflower Honey Butter Yeast Rolls Sourdough Discard Cheddar Garlic Drop Biscuits Helpful Tips For Making Herb-Crusted Pork Loin Herbs . A general rule for converting fresh herbs to dried herbs is to use 1 teaspoon of dried herbs for every 1 tablespoon of fresh herbs. Roasting Time . The actual time your pork loin will need in the oven will depend greatly on the thickness and overall weight. Use an internal thermometer to ensure a proper temperature of at least 145°F. The USDA updated the recommended safe cooking temperature for pork loin to 145 degrees a few years back. While this temperature allows the meat to retain a slight pink hue, which is completely safe, this may be off-putting. I prefer to cook it to an internal temperature of around 155 degrees for a more well-done result. Resting Time . Allow the pork to rest for 5-10 minutes before slicing. This brief wait time helps the juices to redistribute, resulting in a tender and juicy roast. Hungry For More Pork Entrees? Check out these family favorites! Grilled Pork Chops with Asian Plum Sauce Honey Mustard Pork Chops Slow Cooker Chili Lime Pork Carnitas Ingredients 1 ½ pounds pork tenderloin 2 Tablespoons olive oil 4 cloves garlic, minced 1 Tablespoon fresh rosemary, chopped 1 Tablespoon fresh lemon thyme, chopped 1 Tablespoon fresh parsley, chopped 1 teaspoon salt 1 teaspoon black pepper 1 teaspoon Dijon mustard 1/2 teaspoon lemon zest 2 Tablespoons unsalted butter ½ cup white wine or Chicken Stock Directions Preheat oven to 400°F. In a small bowl, combine the 2 Tablespoons of olive oil, 4 cloves of minced garlic and 1 Tablespoon each of rosemary, thyme, and parsley, 1 teaspoon each of salt and pepper, 1 teaspoon of Dijon mustard, and ½ teaspoon lemon zest. Mix well to form a thick paste. Pat the pork tenderloin dry with paper towels to remove any excess moisture. Rub the olive oil and herb mixture evenly over the surface of the pork loin. Press gently to ensure the herbs stick well to the pork loin. Heat a large oven-safe skillet over medium-high heat. Once hot, add 2 Tablespoons of unsalted butter and sear the pork tenderloin for 2-3 minutes on each side, or until a golden brown crust forms. Add ½ cup white wine or chicken stock to deglaze the pan, scraping up any browned bits and herbs that may have fallen off. Carefully spoon the liquid over the pork a few times. Transfer the seared pork tenderloin to the preheated oven and roast for 15-25 minutes, or until the internal temperature reaches at least 145°F (63°C). Use a meat thermometer to ensure accuracy. See helpful tips section regarding our temperature preference. Once cooked, remove the pork tenderloin from the oven and let it rest for about 10 minutes before slicing. How To Store Herb-Crusted Pork Loin 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 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 dish is bursting with Tex-Mex flavor and is packed full of lean ground beef, savory pinto beans, sweet corn, and delicious Mexican Rice, then topped with lots of sharp cheddar cheese. Perfect for Taco Tuesday! Jump to Recipe Who doesn’t love “Taco Tuesday”? We're big fans of Tex-Mex food around here and look forward to it anytime it's on the menu plan. This casserole is fantastic as-is, but you can also serve it over nachos or as a burrito filling. I've even added some tomato sauce and beef broth to make a taco soup from the leftovers. Talk about budget-friendly! I actually started making our taco filling this way about 12 years ago, as a way to stretch the meal and allow for leftovers for lunches. During that time, I was in college, we had our first daughter, and were living on a very modest single income. Finding creative ways to save money and stretch the little money we did have was almost like a job to me. I wanted us to enjoy eating at home and not feel like we were missing out by not going to restaurants that were out of our budget. Why You’ll Love This One-Pan Tex-Mex Casserole Customizable . Add or subtract ingredients to make this dish tailored to your preferences. Easy Prep . This dish comes together quickly and is perfect for busy weeknights! Freezer Friendly . This dish is perfect for meal prepping, and it freezes beautifully. Advertisement Helpful Tips for Making One Pan Tex-Mex Casserole Rice . I use my homemade Mexican Rice , but feel free to use regular white rice. If using brown rice, you'll need to add additional cooking time. White rice typically cooks in about 15-20 minutes, while brown rice can take 40-50 minutes. Veggies . I use my home-canned corn, beans, and tomatoes. If using store-bought, you’ll want to use 15-ounce cans for the corn and beans and 1½ - 2 cans of tomatoes & green chilies. Taco Seasoning . Again, I use my homemade version, but if you’re using store-bought, you’ll need one 1-ounce packet. Homemade Taco Seasoning 2 Tablespoons chili powder 3 teaspoons ground cumin 2 teaspoons smoked paprika 2 teaspoons onion powder 1 ½ teaspoon garlic powder 1 ½ teaspoon dried oregano 1 teaspoon salt ½ teaspoon ground black pepper ¼ teaspoon cinnamon Add all ingredients to an airtight container or spice jar. Seal and shake well to combine. Store at room temperature for up to 6 months. Hungry for More Tex-Mex Inspired Dishes? Check Out These Family Favorites! Homemade Pico de Gallo Arroz Rojo Baked Chicken Taquitos Homemade Nacho Cheese Sauce Serves: 6-8 Ingredients: 1-pound lean ground beef 16 ounces corn, drained and rinsed 16 ounces pinto beans, drained and rinsed 16 ounces diced tomatoes & green chilies 2 cups Mexican Rice 1 medium onion, chopped 1 green bell pepper, chopped 1 jalapeno, finely minced ¼ -½ cup homemade taco seasoning ¼ -½ cup water 8 ounces sharp cheddar cheese, freshly shredded Directions In a large skillet, cook 1 pound of lean ground beef over medium-high heat until browned and cooked through. Add 1 medium chopped onion, 1 chopped green bell pepper, and 1 finely minced jalapeno to ground beef and cook for approximately 5-7 minutes or until vegetables become soft. Add in ¼ - ½ cup taco seasoning and ¼ - ½ cup water. Gently stir in 16 ounces each of diced tomatoes and green chilies, corn, pinto beans, and 2 cups cooked Mexican Rice . Mix well to combine. Simmer for approximately 5 minutes or until beans and corn are heated through. Top with shredded cheddar cheese and your additional favorite toppings. How to Store One Pan Tex-Mex Rice Casserole Leftovers can be stored in an air-tight container in the refrigerator for up to 4 days. How to Freeze One Pan Tex-Mex Rice Casserole Store the casserole in a freezer-safe container with a snap-on lid or cover tightly with aluminum foil and/or plastic wrap. Use within 3 months. To reheat, allow the casserole to thaw in the refrigerator for 12 hours, or overnight. If the container is oven-safe (such as a foil pan), place the container in a preheated 400° oven and bake for 25 minutes or until heated through completely. Casserole can also be reheated on the stovetop on medium-high heat for approximately 10 minutes or until heated through. Did you make this One Pan Tex-Mex Rice Casserole? Let us know how it turned out by tagging us on social media! 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

Sweet raspberries and tangy lime are the perfect compliments to this rich and creamy cheesecake. This decadent dessert is perfect for any occasion and will surely impress your family and friends! Jump to Recipe Growing up, my aunts and grandparents would frequently watch The Golden Girls . As I matured, those jokes and snarky comments that were woven into the show made a lot more sense. I found myself particularly drawn to the character of Dorothy. Bea Arthur had an incredible ability to convey a multitude of emotions with just a single, piercing glare. She and her character are truly unforgettable. The Golden Girls was (and still is thanks to syndication and streaming services) celebrated for its humor, and its sharp insights into life for a “lady of a certain age”, all while featuring an abundance of cheesecake- which seemed to make a guest appearance in almost every episode. As a young kid, I didn’t see how eating a cheesecake at 3 AM with friends would solve my problems. Now as an adult and a “lady of a certain age”, I totally get it. The show’s perfect blend of humor and heartfelt moments resonates with me as I continue to navigate the complexities of adult life. The iconic image of friends bonding over cheesecake serves as a reminder that sometimes the simplest pleasures can bring us the greatest comfort. Why You’ll Love This Raspberry Lime Cheesecake No Water Bath Needed . The trick to making a delicious and crack-free cheesecake is ensuring the ratio of eggs and cream cheese. Using one large egg per 8 ounces of cream cheese will help to create a perfectly dense yet fluffy filling. I learned this trick from Preppy Kitchen . Ease of Preparation . Cheesecakes have a bad rap for being difficult. But this recipe comes together with just a few simple steps. Fan Favorite . There’s a reason cheesecake was featured so much on The Golden Girls. It’s a favorite of just about everyone. My twist on the flavors will surely convert any nay-sayers! Helpful Tips Room Temperature Ingredients . Having all of your ingredients at room temperature will ensure a smoother and creamier filling. Raspberries . Don’t have fresh raspberries on hand? No problem, frozen will work just fine. Eggs . Don’t overbeat the eggs. This will cause cracks and ruin the texture of the filling. Advertisement Want More Delicious Dessert Recipes? Try these Sourdough Key Lime White Chocolate Chip Cookies Lemon Sugar Cookies Vanilla Sour Cream Pound Cake Ingredients Graham Cracker Crust 1 1/2 cups crushed graham crackers 1/4 cup granulated sugar 1/2 cup unsalted butter, melted Cheesecake Filling 24 oz cream cheese, softened 1 cup granulated sugar 1/4 cup sour cream 3 large eggs 1 teaspoon vanilla extract 1 Tablespoon lime zest 2 Tablespoons lime juice Raspberry Topping 2 cups fresh raspberries 1/4 cup granulated sugar 1 Tablespoon lime juice 1 teaspoon cornstarch Directions Preheat oven to 325°F. In a medium bowl, combine 1 ½ cups of crushed graham crackers, ¼ cup sugar, and ½ cup unsalted melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake the crust for 10 minutes and let it cool. In a large mixing bowl, beat the 24 ounces of cream cheese and 1 cup of sugar until smooth and creamy. Add ¼ cup sour cream, 3 large eggs, 1 teaspoon lime (or vanilla) extract, 1 Tablespoon lime zest, and 2 Tablespoons lime juice. Mix until fully combined. Pour the filling over the cooled crust and spread it evenly. Bake for approximately 50-60 minutes, or until the center is set and slightly jiggly. Turn off the oven and let the cheesecake cool inside with the door slightly ajar for 1 hour. Once cooled, cover and refrigerate for at least 4 hours or overnight for best results. In a small saucepan, combine 2 cups fresh raspberries, ¼ cup sugar, 1 Tablespoon lime juice, and 1 teaspoon cornstarch. Cook over medium heat, stirring frequently for approximately 5 minutes or until the mixture begins to thicken. Remove from heat and let it cool completely. Once the cheesecake is chilled, carefully remove it from the springform pan. Spoon the raspberry topping over the cheesecake and spread evenly. How to Store Raspberry Lime Cheesecake Loosely cover the cheesecake with plastic wrap and store in the refrigerator for up to 5 days. How to Freeze Raspberry Lime Cheesecake Place prepared and cooled cheesecake into the freezer until frozen through completely. Wrap the frozen cheesecake tightly with plastic wrap and/or aluminum foil. Enjoy within 1 month. 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