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This summertime favorite offers tangy key lime juice, sweetened condensed milk, and a buttery graham cracker crust and topped with a delicious homemade whipped cream. Jump to Recipe When it comes to chilled desserts, few can rival the refreshing zing of a perfectly crafted Key Lime Pie. With its vibrant citrus flavor and creamy texture, this delightful treat has captured the hearts of many, including our family. In fact, our oldest daughter has made it a birthday tradition to indulge in this luscious dessert year after year. Even though we live on the southern Gulf Coast, it is nearly impossible to find actual key limes. Oftentimes the only type readily available are Persian limes. These are the limes found most often in grocery stores. No worries, these limes will still get the job done! What Does Key Lime Pie Taste Like? Every slice of Key Lime Pie boasts a velvety smooth texture that melts in your mouth. The combination of egg yolks, sweetened condensed milk, and fresh lime juice creates a custard-like filling that pairs beautifully with a crumbly graham cracker crust. Why You’ll Love This Key Lime Pie Recipe Easy to Prepare . This dessert is easy to prepare and can be made up to 2 days in advance. Hold off on the whipped topping until ready to serve so that it stays nice and fluffy. Affordable . With just a few simple budget-friendly ingredients, this is a delicious dessert for any budget. Flavorful . Key Lime Pie has a bright and tangy flavor and is the perfect addition to any warm-weather backyard BBQ! Helpful Tips Real Key Lime Juice . You can certainly use the fresh limes as recommended, or a store-bought 100% key lime juice. I highly recommend NellieandJoes . It can be found in most grocery stores and online. Lime Extract . Don’t have homemade lime extract? No problem, vanilla extract will work just fine. Proper Setting . You want to bake your pie until the filling is a bit jiggly only in the center. It will continue to set as it rests on the counter. Advertisement Looking for More Delicious Desserts? Try these Sourdough Key Lime White Chocolate Chip Cookies Lemon Pound Cake Raspberry Lime Cheesecake Ingredients 1 1/2 cups graham cracker crumbs ¼ cup granulated sugar ½ cup unsalted butter, melted 1 can (14 oz) sweetened condensed milk ½ cup key lime juice 1 Tablespoon lime zest 4 large egg yolks 1 cup heavy whipping cream 2 Tablespoons powdered sugar ½ teaspoon Lime Extract 1/8 teaspoon salt Directions Preheat your oven to 350°F. In a medium bowl, combine the 1½ cups graham cracker crumbs and ¼ cup granulated sugar. Gradually stir in the ½ cup melted butter until the mixture resembles wet sand. Press the mixture evenly into the bottom and up the sides of a 9-inch pie plate, ensuring the crust is firmly packed. Place the crust in the preheated oven and bake for approximately 8-10 minutes or until lightly golden. Remove from oven and allow to cool on a wire rack. In a large bowl, whisk together the 14 ounces of sweetened condensed milk, ½ cup key lime juice, 1 Tablespoon lime zest, and 4 large egg yolks until smooth and fully combined. Pour the filling into the cooled graham cracker crust, spreading evenly. Return the pie to the oven and bake for approximately 15-18 minutes, just until the filling is set but still slightly wobbly in the center. Allow the pie to cool at room temperature for about an hour, then refrigerate for at least 3 hours or until fully set. In a cold mixing bowl, beat the 1 cup heavy cream, 2 Tablespoons powdered sugar, and ½ teaspoon of lime (or vanilla) extract on medium-high speed until soft peaks form. Spread or pipe the whipped cream over the chilled pie before serving. How to Store Key Lime Pie Loosely cover the pie with plastic wrap and store in the refrigerator for up to 3 days. How to Freeze Key Lime Pie Place prepared and cooled key lime pie into the freezer until frozen through completely. Wrap the frozen pie tightly with plastic wrap and/or aluminum foil. Enjoy within 1 month. Did you make this Key Lime Pie recipe? Let us know in the comments how it turned out! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank-you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today! Advertisement

I recently stumbled upon something that genuinely disturbed me – a gossip site dedicated solely to tearing down social media influencers. Now, I'm no stranger to online negativity. Trolling, cyberbullying, and general internet nastiness are, unfortunately, commonplace. But this was different. This was a concentrated vortex of hate, specifically targeted at people who dare to… influence . Same Game, Different Name Influencers have always been a part of our lives. From Henry Ford telling the world everyone needed a Model T, to Estee Lauder assuring every woman that her cold cream was a necessity . And there were influencers long before them. In the past, influencers were big companies pumping out advertisements to newspapers, magazines, television, radio, buses & taxi signs, and billboards. This really isn’t any different from today’s world. Those same companies found a new way to hawk their goods through sponsorships and affiliates . No influencer wants to work for free. Sponsorships and affiliates are crucial because they help bring in financial support and enhance their visibility, which can lead to more sponsorships and affiliates. The cycle just continues until it doesn’t anymore. Advertisement But What About those Influencers We’ve seen the news, read the headlines, and gotten the “details” from other influencers. Heck, we’ve even watched the documentary specials and made-for-television movies about them. There are a lot of people who are (or are hoping to become) influencers of some sort who are truly good people. People who love and care deeply about the well-being of their families and children. They work hard to ensure their loved ones are not being exploited or harmed by their independent desire to have a blog, channel, etc. I caution you not to lump them all together. Down The Rabbit Hole of Resentment, We Go The site's premise is simple: anonymous users dissect and criticize every aspect of an influencer's life, from their fashion choices and travel destinations to their relationships and sponsored content. No detail is too small, and no criticism is too harsh. It's a relentless barrage of negativity, fueled by what seems like pure, unadulterated resentment. At first, I thought it might be satire, a clever commentary on the often-exaggerated world of social media. But the comments quickly disabused me of that notion. These weren't witty jabs; they were deeply personal attacks, filled with spite and venom. The anonymity emboldened users to say things they would likely never utter in real life. Why So Much Hate, Bro? I started to wonder what drives this kind of intense animosity. Is it jealousy? Do these anonymous users resent the perceived & 'easy' life of an influencer – the free products, the exotic trips, the seemingly endless stream of followers? Is it a reaction to the curated perfection often presented on social media, a desire to tear down the facade and expose the 'real' person underneath? Whatever the reason, the sheer volume of negativity is staggering. It's a stark reminder of the dark underbelly of the internet and the ease with which people can inflict emotional harm from behind a screen. Advertisment The Human Cost It's easy to forget that influencers are real people with real feelings. They may present a polished image online, but they're still vulnerable to criticism and abuse. Imagine waking up every day to a torrent of hateful comments, dissecting not only your appearance, your choices, your very being, but that of your children, your spouse, your entire life . The psychological impact must be immense. I'm not suggesting that influencers are above criticism. Constructive feedback is essential for growth. But the negativity on this site goes far beyond constructive criticism. It's pure, unadulterated hate, and it's frankly sickening. This kind of vitriol serves no purpose other than to tear down individuals who are simply trying to share their lives and talents with the world. You might think that influencers should have anticipated the backlash that comes with putting themselves in the public eye. While that perspective has some merit, there are a million reasons why someone might choose to take that leap. Maybe they're drawn to the spotlight and are chasing fame. Or maybe, they see it as a way to make enough money to get them out of their current financial situation. Some may simply wish to impart their knowledge or experiences to a wider audience. You can read MY reasons HERE . Um, Empathy Anyone? As a Social Worker, a mom, and a decent human being, my brief foray into this influencer hate site left me feeling deeply disturbed. It served as a powerful reminder of the importance of empathy, critical thinking, and responsible online behavior. Before you leave a negative comment, take a moment to consider the human being on the receiving end. Is your criticism constructive, or is it simply designed to inflict pain? Let's strive to create a more positive and supportive online environment, one where kindness and respect prevail over hate and negativity. Know Better, Do Better. Discovering this gossip site was a jarring experience, highlighting the darker aspects of online culture. The anonymity afforded by the internet can embolden negativity and hate, often directed towards social media influencers. While constructive criticism has value, the content I encountered was primarily personal attacks lacking empathy. It serves as a call to action, urging us all to promote kindness and responsible behavior online. 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 summertime treat combines the natural sweetness of watermelon with the tartness of lime, creating a harmonious balance of flavors that are both refreshing and satisfying. Your summer just got a whole lot cooler! Jump to Recipe As the days grow warmer and the sun shines brighter, there's nothing quite as refreshing as a chilled drink to beat the heat (and humidity!). When our girls were younger, it seemed like they didn’t play outside in the Alabama heat for more than 10 minutes before they were asking for a popsicle. Even though they are a little older now, it seems not much has changed. After doing a bit of yard and garden maintenance, they were requesting a cool treat. Thankfully, I had everything I needed to whip us up these Homemade Watermelon and Lime Slushies! Why You’ll Love This Homemade Watermelon and Lime Slushie Fast . This sweet treat comes together in a matter of just a few minutes. Budget-Friendly . When purchased in season, this affordable option sure beats the prices at the local ice cream shop! Kid Favorite . Kids are always looking for a fun treat to help them cool off in the summertime. This one will be their new favorite! What To Serve With Homemade Watermelon and Lime Slushie This delicious treat is perfect as a fun snack or as a follow-up to your favorite warm-weather favorites! Grilled Pork Chops with Asian Plum Sauce Smokey Sloppy Joes The BEST Homemade Greek Burgers Caramelized Onion Burger Homemade BBQ Meatballs Baked BBQ Bacon Chicken Advertisement Helpful Tips To Make Homemade Watermelon and Lime Slushie Choose The Right Watermelon . The sweetness of your slushie largely depends on the ripeness of the watermelon. A ripe watermelon should have a uniform shape, a creamy yellow spot, and a hollow sound when tapped. Freeze The Watermelon Cubes : For an even frostier texture, freeze the watermelon cubes before blending. This can help achieve a thicker, icier slushie. Experiment With Flavors : Use this technique with other seasonal fruits! Craving More Delicious Desserts? Check out these fan favorites! Homemade Fruit Gummies Key Lime Pie Sourdough Key Lime White Chocolate Chip Cookies Lemon Sugar Cookies Raspberry Lime Cheesecake Ingredients 4 cups of seedless watermelon, cubed Juice of 2 fresh limes 1 tablespoon of honey 1 cup of ice cubes Mint leaves for garnish (optional) Directions Place glasses into the freezer to chill for at least 30 minutes. Carefully cut a ripe watermelon into small cubes, ensuring to remove any seeds. You'll need about 4 cups of cubed watermelon for this recipe. Squeeze the juice from two fresh limes. Freshly squeezed lime juice is essential for that tangy kick. In a blender, combine the cubed watermelon, lime juice, and honey or agave syrup if you'd like a touch of added sweetness. Add the ice cubes to the mixture. The ice is crucial for achieving the slushie texture. Blend the ingredients on high speed until the mixture is smooth and the ice is crushed completely. This should take about 1-2 minutes. Taste the slushie and adjust the sweetness or lime level to your preference. You can add more honey or lime juice if desired. Pour the slushie into chilled glasses. For a refreshing touch, garnish with fresh mint leaves. Want to help a small family business in a big way? Share this recipe with a friend (or two!) 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 homemade popsicles burst with the vibrant flavor of peaches, cream, and honey, offering a delicious way to cool down and savor the essence of summer. Jump to Recipe If you’re an avid home canner like me, you’re bound to have a jar or two of homemade Peach Butter hanging around. Whether it's on a slice of homemade bread or mixed in my Peach Butter Waffles , we enjoy it year-round. But when the weather is hitting triple digits with no rain in sight, I love to use my homemade peach butter in a cool, sweet treat to help us beat the heat. Why You’ll Love These Homemade Peach Butter Popsicles Better Ingredients . Unlike some options I’ve seen at my local grocery stores, these homemade popsicles use simple, minimal ingredients. Budget-Friendly . Did I mention that those simple ingredients are easy on the pocketbook? Kid-Friendly . Nothing says summer like a kid munching on a homemade popsicle. Why Use Peach Butter Instead of Fresh Peaches? Well, you certainly could, but that would be a whole other recipe, friend. The beauty of using Peach Butter is you’re using what you likely already have on hand. Peach Butter is a versatile ingredient, but not a lot of folks know how to get a lot of use out of it. Advertisement What Is Peach Butter? So, what is Peach Butter anyway, you ask? Unlike its peachy cousins, jam, jelly, and preserves, fruit butters are typically made with the pulp of the fruit that's cooked down into a concentrated spread. The final product results in a silky, smooth consistency. Jelly is often made only with the juice of the fruit, and while it is more spreadable than jam, it isn’t as smooth as fruit butter. Jams and preserves have larger bits of fruit, which results in a thicker, chunkier product. All are absolutely delicious, and all have their place in my pantry! Where To Purchase Peach Butter? If you don’t have your own peach butter on hand and peaches are out of season, check your local “Mom & Pop” produce stores. They typically offer canned products made by local growers or the Amish community. If peaches are in season, check your local farmers and farmers markets for ready-made peach butter. Alternatively, you can find peach butter online by looking for brands like Fowl’s Farm Market on Etsy. Helpful Tips For Homemade Peach Butter Popsicles Yield . Popsicle molds are available in all sorts of shapes and sizes, so your serving sizes and yield will vary. No Molds? No Problem! If you don't have popsicle molds, you can use small paper cups or an ice cube tray as an alternative. Insert popsicle sticks into the center of each mold. Non-Dairy Option . Coconut cream can be used instead of heavy whipping cream. Craving More Sweet Summer Treats? Check out these family favorites! Strawberry Peach Crumble Homemade Peanut Butter Cups Homemade Fruit Gummies Lemon Sugar Cookies Key Lime Pie Sourdough Key Lime and White Chocolate Chip Cookies Yield: Will Vary Ingredients 2 cups peach butter 1 cup heavy whipping cream 1 Tablespoon honey 1 teaspoon Homemade Peach Extract Directions In a blender, blend together 2 cups of Peach Butter , 1 cup heavy whipping cream, 1 Tablespoon of honey, and 1 teaspoon of Peach Extract until they are well combined and smooth. Carefully pour the mixture into desired popsicle molds, leaving a little space at the top to allow for expansion as they freeze. Place the molds in the freezer and let them freeze for at least 4-6 hours, or until solid. For best results, let them freeze overnight. Once the popsicles are completely frozen, remove them from the freezer. To easily release the popsicles from the molds, run warm water over the outside of the molds for a few seconds. Gently pull on the sticks to remove the popsicles. Did you make this Homemade Peach Butter Popsicle recipe? Let us know how they turned out by leaving a comment below. Don’t forget to 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

Irresistibly crunchy and easy to prepare, these homemade crackers make the most of your sourdough discard! Jump to Recipe There’s a common question that seems to pop up when moms get together. “What are some good snacks I can make for the kids?” If you’re like me, you’re tired of buying the overly processed stuff, and it costs a small fortune to keep it in stock at the house. As we move forward in our suburban homestead journey , I find myself making more and more changes. Better changes, like swapping all of my plastic storage containers for glass and switching to more eco-friendly products. However, food has been by far the most dramatic change in our home. We no longer immediately run to the nearest fast-food place because we didn’t think ahead. Now, I spend a couple of hours each week meal prepping or prepping ingredients for future meals. Now, I use significantly less store-bought convenience items and instead use the skills I’ve learned along the way to create my own version of convenience foods. These homemade sourdough crackers are deliciously tangy with a crispy crunch and are my kids’ favorite convenience food. Not only are they a healthier alternative to many commercially available options, but they also allow for complete customization based on your personal flavor preferences. The process of crafting these crackers is surprisingly simple, and they serve as a fantastic way to utilize sourdough discard, a common byproduct from the upkeep of a sourdough starter. Whether you’re adding them to a cheeseboard or enjoying them as a quick snack throughout the day, they’re bound to become a beloved staple in your kitchen! Advertisement Why You’ll Love This Homemade Sourdough Crackers Recipe Easy to Prepare . These homemade crackers come together quickly in just a matter of minutes. Kid-Approved . My kids LOVE homemade sourdough crackers and are their go-to for a quick snack, especially if we’re on the go. Customizable . This recipe is made to be tailored to your preferences. So, add your favorite herbs, spices, and special seasonings! How To Serve Homemade Sourdough Crackers My kids typically eat these crackers straight from the jar as a quick snack or alongside a PB&J sandwich. However, they are also great for dipping in Classic Buffalo Dip , Homemade Tzatziki Sauce , or my Homemade Nacho Cheese Sauce ! Looking For More Sourdough Recipes? These are always a hit! Sourdough Cheddar Garlic Drop Biscuits Sourdough Key Lime and White Chocolate Chip Cookies Sourdough Peanut Butter Cookies Helpful Tips For Making Homemade Sourdough Crackers Sourdough . This recipe can be used with active sourdough or sourdough discard. The discard will give a stronger flavor and an increase in the nutritional benefits. Parchment Paper . This makes rolling out the dough and transferring it to the baking sheet easier. Bake Time . Actual oven time may vary depending on the thickness of your dough. Keep a close eye on it! Hungry For More Homemade Snack Recipes? Check out these kid-approved favorites! Homemade Fruit Gummies Cherry Toffee Granola Baked Ham and Cheese Bites Ingredients 1 cup sourdough starter discard 1 cup all-purpose flour 3 Tablespoons unsalted butter, melted and slightly cooled 1/2 teaspoon salt 1/4 teaspoon baking soda Optional toppings: coarse sea salt, sesame seeds, herbs, or cheese Directions In a large bowl, combine the 1 cup sourdough starter discard, 1 cup all-purpose flour, 3 Tablespoons of slightly cooled melted unsalted butter, ½ teaspoon of salt, and ¼ teaspoon baking soda. Mix the ingredients until they form a cohesive dough. If the dough feels too dry, add a little water, about ½ teaspoon at a time, until the desired consistency is achieved. Wrap the dough in plastic wrap and refrigerate for at least 10-15 minutes. This helps the dough firm up, making it easier to roll out later. Preheat your oven to 350°F. On a lightly floured piece of parchment paper, roll out the dough as thinly as possible. It helps to lay a piece of parchment paper on top and roll over the dough. The thinner the dough, the crispier the crackers will be. Transfer the parchment paper with the rolled-out dough to a large baking sheet. Use a pizza cutter or knife to cut the dough into small squares or rectangles. It’s fine if the edges are a little rugged looking. For added flavor, sprinkle optional toppings like coarse sea salt, sesame seeds, or herbs on top of the dough squares. Bake the crackers in the preheated oven for approximately 15-20 minutes, or until they're golden brown and crispy. Baking times may vary depending on the thickness of the crackers, so keep a close eye on them! Once baked, remove the crackers from the oven and allow them to cool completely on a wire rack. How To Store Homemade Sourdough Crackers Crackers can be stored in an airtight container at room temperature for up to 1 week. If you enjoyed this recipe, be sure to let us know on our socials with @theazaleahomestead or #theazaleahomestead! 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

Garden fresh kale, savory steak, and perfectly cooked pasta in a creamy, cheesy sauce. Ready in just 30 minutes this is a recipe you definitely need in your meal planning rotation! Jump to Recipe Like most families, we’re busy. The hubs and I both work 9-5s, we homeschool our girls, and there are extracurricular activities that demand our time. 30-minute meals are perfect for busy families because they can be made with simple ingredients in very little time, are budget-friendly, and even the pickiest eaters will gobble them up. Our family favorite 30-minute meals are typically pasta dishes. In our house, pasta is the ultimate comfort food. No matter the weather or season, pasta dishes are always welcome. And as I mentioned in my Spicy Sausage and Spinach Alfredo post, I tend to have a hankering for pasta pretty often nowadays. Thankfully, my family loves pasta as much as I do. I like to serve this dish with a side of my Honey Butter Yeast Rolls and for dessert, Homemade Rocky Road Brownies ! Advertisement Why You’ll Love This Creamy Steak and Kale Pasta Easy to Prepare : This recipe is easy even for the novice cook. A simple sear on the steak, and a quick pan sauce, and this delicious dinner is ready in no time. Customizable : Make this pasta your own by using what you have on hand. Switch out steak for chicken or shrimp, use Penne or Conchiglie (shell pasta) instead of Cavatappi, or swap the kale for fresh spinach. 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. Check out our new YouTube channel ! Helpful Tips Be sure to reserve one cup of that starchy pasta liquid before you drain your noodles. The starchy water will help to thicken and bind the sauce, create a creamy texture, and help the sauce coat the pasta. You want to ensure the skillet is super-hot before adding the steak. This will help create a delicious, crusty sear and keep the steak from stewing. Dairy-based pasta leftovers can lose their flavor and their creaminess. It’s best to reheat leftovers on the stovetop and add a little extra cream or water to help rehydrate the sauce. Advertisement Serves 6 Ingredients 16 ounces dried spaghetti noodles 1-pound steak, such as round, skirt, or flank, cut into 1/2" pieces 2 Tablespoons garlic and cayenne infused olive oil 1 small white onion, finely chopped 4 cloves garlic, finely minced 2 cups kale or spinach, finely chopped ½ cup white cooking wine 1 cup beef stock 1 cup heavy cream (room temperature) 1 cup pasta cooking liquid 1 cup mozzarella cheese 1 cup freshly shredded Parmesan cheese 1 Tablespoon dried Italian Seasoning 1/4-1/2 teaspoon crushed red pepper flakes (optional) Salt and Pepper to taste Directions Fill a 6-quart pot with approximately 8 cups of water and 1 teaspoon salt. Bring to a boil. Add pasta noodles and cook until desired tenderness, about 10-12 minutes. Reserve 1 cup cooked pasta water. Drain. Season steak with ½ Tablespoon of Italian seasoning, salt, and pepper. In a medium skillet, sear steak on each side for approximately 2-3 minutes in 1 Tablespoon infused olive oil. Remove steak from skillet and cover with aluminum foil. Sauté onions until tender and lightly caramelized. Add in chopped kale and garlic and sauté approximately 2 minutes. Slowly add in white cooking wine and begin scraping any cooked-on bits that are stuck on the pan. Allow wine to reduce by about one-third, approximately 2-3 minutes. Add in reserved pasta water, chicken stock, and heavy cream. Bring to a low boi,l then add in pasta and steak. Simmer on low heat for approximately 4-5 minutes. Gently fold in 1 cup mozzarella cheese and ½ cup of the parmesan cheese. Allow pasta to rest 5-10 minutes to allow sauce to thicken. Top with remaining Parmesan cheese. If you like this recipe, check out our other pasta favorites: Creamy Lemon Chicken Orzo Five Cheese and Italian Sausage Baked Penne Easy Orzo and Sausage Skillet How to Store Creamy Steak and Kale Pasta Store leftovers in an airtight container in the fridge for 1-2 days. Dairy-based sauces don’t typically freeze well because the sauce tends to separate and change texture, so I recommend not freezing this dish. Want to help a small family business in a big way? Click the heart at the bottom of this post and share this Creamy Steak and Kale Pasta recipe with anyone 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!

When I’m not in the mood for soup, but still long for those savory flavors found in one of our Italian favorites, I turn to this recipe. It's perfect for when the weather is beginning to turn warmer, and comes together in no time. I like to serve this recipe with a Caesar salad and my honey yeast rolls topped with garlic butter. Ingredients 5-pound bag yellow potatoes 1-pound hot pork sausage 3.5 ounces fresh kale 2 Tablespoons butter 2 Tablespoons flour 2 cups homemade chicken stock 2 cups heavy whipping cream 1 teaspoon onion powder 1 teaspoon salt ½ teaspoon ground black pepper ½ teaspoon dried basil ½ teaspoon dried oregano ¼ teaspoon crushed red pepper flakes 1 ½ cups freshly shredded mozzarella ¾ cup freshly grated Parmesan Directions Preheat oven to 400 degrees. Wash potatoes and poke each with a fork. Cut any large potatoes to match the size of whole potatoes to allow even cooking. In a large pot, bring potatoes to a boil and cook until fork-tender, approximately 15-20 minutes. Drain, gently smash, and set aside. While potatoes are cooking, begin browning pork sausage in a medium skillet over medium-high heat. Place cooked sausage on a paper towel-lined plate and set aside. In medium skillet over medium heat, melt 2 Tablespoons of butter. Add flour to melted butter and stir to combine. Cook roux for approximately 2-3 minutes or until golden brown. To roux, add 2 cups chicken stock, 2 cups heavy whipping cream, and seasonings. Stir gently to combine. Bring sauce mixture to a gentle boil and stir often to prevent scorching for approximately 5 minutes. Add sausage, kale, parmesan, and 1 cup of mozzarella cheese to sauce mixture. In a 9x13 baking dish, begin layering potatoes and sauce mixture. Bake uncovered for approximately 35 minutes. Top with remaining mozzarella cheese. Bake for an additional 5-10 minutes or until cheese is melted. 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 combination of juicy strawberries and ripe peaches, topped with a buttery oat crumble, creates the perfect summertime dessert! Jump to Recipe Why You’ll Love This Strawberry Peach Crumble Recipe Impressive Presentation . This is a beautiful dish with a comforting old-fashioned flair. Budget-Friendly . Using fruit that is in season makes this dessert an affordable seasonal favorite. Customizable . This can be made with just peaches or just strawberries, or any other ripe fresh fruit. Pick your favorites! How to Serve Strawberry Peach Crumble We enjoy this dish while the fruit is in season. For us, that is during grilling season. One of our warm-weather favorite meals is Grilled Pork Chops with Asian Plum Sauce and Homemade Fried Potato Chips . This dessert is the perfect pairing to your favorite grilled proteins. I like a scoop of vanilla bean ice cream on mine! Helpful Tips Frozen Fruit . Fresh fruit is best for this recipe, but thawed unsweetened fruit will work fine. Peaches . Freestone peaches, also known as cling-free peaches, are the best for this crisp recipe because they’re easier to work with. Oats . You want to ensure that you are using Old-Fashioned Rolled Oats. Not Quick Cooking Oats. Want More Delicious Dessert Recipes? Check out these fan favorites! Sourdough Key Lime and White Chocolate Chip Cookies Raspberry Lime Cheesecake Lemon Pound Cake Mint Chocolate Fudge Advertisement Ingredients Fruit Filling 2 cups fresh strawberries, hulled and sliced 3 cups fresh peaches, peeled and sliced ½ cup granulated sugar 1 Tablespoon lemon juice 1 Tablespoon vanilla extract 1 Tablespoon cornstarch Crumble Topping 1 cup all-purpose flour ½ cup old-fashioned oats ½ cup brown sugar, packed ½ teaspoon ground cinnamon ¼ teaspoon salt ½ cup unsalted butter, melted Directions Preheat your oven to 350°F. In a large bowl, combine the 2 cups of fresh sliced strawberries and 3 cups of fresh peaches. Add ½ cup granulated sugar, 1 Tablespoon lemon juice, 1 Tablespoon vanilla extract, and 1 Tablespoon cornstarch. Toss gently to coat the fruit evenly. Transfer the fruit mixture into a greased 9x13-inch baking dish, spreading it out evenly. In a separate bowl, combine the 1 cup all-purpose flour, ½ cup old-fashioned oats, ½ cup brown sugar, ½ teaspoon ground cinnamon, and ¼ teaspoon salt. Pour the ½ cup melted butter over the dry ingredients, stirring until the mixture becomes crumbly. Sprinkle the crumble topping evenly over the fruit mixture in the baking dish. Bake in the preheated oven for 35-40 minutes, or until the topping is golden brown and the fruit is bubbling. How to Store Strawberry Peach Crumble Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Want to help a small family business in a big way? Share this recipe with someone who 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

Enjoy the deep, savory flavors of caramelized onions with hearty ground beef, tender rice, and rich Swiss cheese in this nostalgic casserole favorite! Jump to Recipe If ground beef is a regular item in your freezer, you might find yourself running out of fresh ideas for its use. When I need some inspiration, I often revisit nostalgic dishes from my childhood, like French Onion Casserole. This comforting meal was typically made with convenient canned soups, which, while tasty, didn’t always feature the healthiest of ingredients. In my updated version, I ditch the canned goods and opt for simple ingredients that you probably already have in your kitchen! Why You’ll Love This French Onion Casserole Recipe No Junk . This recipe utilizes basic ingredients to create the rich and savory sauce. No canned soups here! Versatile . This dish can easily be made into a side dish by simply omitting the ground beef. It pairs perfectly with my Honey Mustard Pork Chops . Simple to Prepare . Easy steps layer in tons of flavor. Just mix everything together, and pop it in the oven. Make Ahead . This dish is perfect for meal planning and freezes beautifully! What To Serve With French Onion Casserole I like to serve this dish with a delicious side of bread, like my Honey Butter Yeast Rolls or Sourdough Discard Cheddar Garlic Drop Biscuits , and a garden fresh veggie like Sauteed Sugar Snap Peas or Simple Sauteed Green Beans Helpful Tips For Making French Onion Casserole Choose the Right Onion . Mild onions such as Vidalia, White, and Texas Sweet are high in natural sugars, making them ideal for caramelizing. Cook the Rice . This dish comes together quickly because the rice is cooked separately rather than baked uncooked. Instant Rice is a No-Go . You don’t want to use Instant Rice in this recipe. The final result will be overcooked mush. Advertisement Craving More Savory Dishes? Check out these fan-favorites! Spicy Sourdough Sausage Balls Spicy Sausage and Spinach Alfredo Cheesy Beef & Noodles Creamy Steak and Kale Pasta Smokey Sloppy Joes Homemade BBQ Meatballs Ingredients 1-pound lean ground beef 2 cups cooked rice 2 Tablespoons Garlic & Cayenne Infused Olive Oil 1 large onion, thinly sliced 1 Tablespoon garlic, minced 1 Tablespoon Caramelized Onion Powder 1 Tablespoon flour 1 cup beef broth 1 cup heavy cream 2 cups Swiss cheese, shredded 1 teaspoon salt 1/2 teaspoon black pepper 1 Tablespoon Worcestershire sauce 2 teaspoons lemon thyme Directions Preheat your oven to 350°F. Heat 2 Tablespoons of Garlic & Cayenne Infused Olive Oil in a large skillet over medium heat. Add the sliced onions and a pinch of salt. Cook gently for about 20-30 minutes, stirring occasionally, until the onions are golden brown and fully caramelized. Remove the caramelized onions to a plate and set aside. In the same skillet, add the 1 pound of ground beef and cook over medium heat until browned. Drain any excess fat. Stir in the 1 Tablespoon of minced garlic and cook for another minute or until fragrant. Sprinkle 1 Tablespoon of flour over the beef mixture, stirring continuously for about 2 minutes. Gradually whisk in the 1 cup of beef broth and 1 cup of heavy cream. Bring the mixture to a simmer and let it thicken for about 5 minutes. Stir in 1 Tablespoon of Worcestershire sauce, 1 teaspoon of thyme, and ½ teaspoon each of salt and ground black pepper. Mix in the caramelized onions and cooked rice. Fold in 1 cup of the shredded Swiss cheese into the mixture. Pour the mixture into a greased 9x13-inch baking dish. Sprinkle the remaining 1 cup of Swiss cheese evenly on top. Place the casserole in the preheated oven and bake for 25-30 minutes, or until the cheese is bubbly and golden brown. How to Store French Onion Casserole Leftovers can be stored in an air-tight container in the refrigerator for up to 5 days. How to Freeze French Onion Casserole The baked casserole can be cooled and frozen in an airtight freezer-safe container for up to 3-6 months. Thaw in the refrigerator and reheat as desired. 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 recipe combines the tangy flavor of sourdough with spicy breakfast sausage and creamy Pepper jack cheese for an irresistible treat! Jump to Recipe If you’re looking for a fast breakfast to kickstart your morning or a simple appetizer for a lively get-together, these Spicy Sourdough Sausage Balls are just what you need! Y’all know I’m all about having meals ready to grab when life gets busy, and this recipe is fantastic because it freezes and reheats beautifully. Plus, if you have kids like mine that seem to have bottomless pits in their stomachs, this makes a great filling snack for them. Why You’ll Love This Spicy Sourdough Sausage Balls Recipe Ease . The prep time for this recipe is about 5 minutes, with a bake time of approximately 20 minutes, making them the perfect option for a quick breakfast or appetizer! Customizable . Want a little less spice? Feel free to use a mild breakfast sausage or a mix of sharp cheddar and Pepper jack cheeses. Budget Friendly . The ingredients in this recipe are affordable pantry staples. What To Serve With Spicy Sourdough Sausage Balls These Spicy Sourdough Sausage Balls can be a quick snack or meal all on their own. They also pair perfectly with some of our sweeter breakfast recipes: Apple Butter Pancakes Mixed Berry Waffles Orange Dutch Baby Pancake Helpful Tips Sourdough . Discard or active is fine. If using discard, you want it to be at room temperature.) You’ll want approximately 100 grams or 1 cup. Cheese . I always recommend shredding the cheese yourself rather than purchasing pre-shredded. Freshly shredded melts better because it doesn’t have the additional preservatives that keep it from caking together. Uniformity . Use a 1-inch cookie scoop to make the sausage balls all the same size. This will ensure even baking. Advertisement Want More Delicious Appetizer Recipes? Try These! Classic Buffalo Chicken Dip Cajun Mashed Potato Bites Ham and Swiss Pinwheels Yield: 40 Ingredients 1-pound spicy breakfast sausage, uncooked 2 cups shredded pepper jack cheese 1 cup sourdough starter 1/2 cup all-purpose flour 1 teaspoon baking powder 1 teaspoon dried parsley 1 teaspoon salt ½ teaspoon ground black pepper 1/2 teaspoon garlic powder 1/2 teaspoon onion powder Directions Preheat oven to 375°F and line a baking sheet with parchment paper. In a large bowl, combine the 1 pound of uncooked spicy breakfast sausage, 2 cups shredded Pepper jack cheese, and 1 cup of sourdough starter. Next, add ½ cup all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of dried parsley, 1 teaspoon of salt, and ½ teaspoon each of ground black pepper, garlic powder, and onion powder. Mix with your hands until well combined. The dough should be sticky but hold together. To ensure uniformity and even baking, use a 1-inch cookie scoop to shape the mixture into small balls. Place them on the prepared baking sheet, leaving some space between each ball. Bake in the preheated oven for approximately 20-22 minutes or until the cheese balls are golden brown and cooked through. Allow the sausage cheese balls to cool slightly on the baking sheet before transferring them to a serving platter. How to Store Spicy Sourdough Sausage Balls Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. How to Freeze Spicy Sourdough Sausage Balls Baked and cooled sausage balls can be stored in a freezer-safe airtight container or freezer-safe bag for up to 3 months. To reheat from frozen, place 3 or 4 sausage balls on a microwave-safe plate and heat for approximately 1 ½ to 2 minutes or until heated through. Alternatively, reheat in a preheated 375°F oven for approximately 15-20 minutes or until heated through. 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

Sometimes I need a meal that I can just throw everything together, bake it, and be done. That doesn’t mean I don’t want it to be absolutely delicious! But, as the weather gets warmer, I enjoy being out in the garden more in the evenings. The prep for this meal takes about 10 minutes, which allows me plenty of time in the garden while it bakes. The sauce is rich and creamy and is fantastic! Pair this with my Simple Skillet Green Beans and my Honey Butter Yeast Rolls , and you'll have an impressive dinner that will look and taste like you spent the whole day in the kitchen. Serves: 6-8 Ingredients 3 chicken breasts, ¼” thickness, cut into 1” pieces 2 cups seasoned long-grain and wild rice blend ( like this ) 1 quart homemade chicken stock 10 ounces cream of chicken soup 10 ounces cream of mushroom soup 1 cup sour cream 1 stick butter, melted and cooled 6 cloves garlic, finely minced 6 ounces French fried onions 8 ounces Swiss Cheese, freshly grated 2 teaspoons ground black pepper 1 teaspoon dried thyme Directions Preheat oven to 375 degrees. In a large bowl, combine cream soups, sour cream, melted butter, and seasonings. Carefully fold in half of the Swiss cheese and half of the French-fried onions. Lightly spray a 9x13 baking dish with non-stick spray. Add rice blend, then place chicken on top. Spoon cream soup mixture over chicken and rice. Add chicken stock, allowing about ½’ heading to allow room for the rice to expand and avoid spillage. Bake for 1 1/2 hours or until rice is cooked completely. Remove from oven. Add remaining cheese and French-fried onions. Bake for an additional 15-20 minutes or until chicken is completely cooked through and reaches an internal temperature of at least 165 degrees. Wait at least 10 minutes before serving. Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank-you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today!

This post may contain affiliate links. Read our disclosure policy . Mouthwatering, crispy shredded pork, cooked low and slow in a delicious chili lime sauce! Jump to Recipe I like to think of myself as a strong, resourceful woman who can prepare a whole meal from scratch, the old-fashioned way. I am and I have. I was born in the late 1900s after all! While I do love and respect the old-fashioned ways of preparing meals, I equally love and respect the value of modern kitchen appliances. Trying to balance working outside of the home in my 9 to 5 with feeding my family every day can become tiring and overwhelming if I’m being completely honest. When I start to hear that little nagging voice telling me to just order take-out or serve the family bowls of cold cereal, I know it’s time to work smarter and not harder. That’s when I put out my West Bend slow cooker and let it do the hard work for me. It seems like there’s a new must-have something or another that pops up in my social media feed every day. It can be easy to forget the tried-and-true gadgets and appliances that sit in our cabinets. Whether you’re cooking for a large family or for just one or two, slow cookers come in a variety of sizes and price points making them perfect for any household. They also use less energy than conventional ovens and are my not-so-secret weapon to keeping my kitchen from feeling like the surface of the sun during the summer. Not to mention, the slow cooker gets the job done when it comes to tenderizing meat and distributing flavor. Whether self-imposed or from outside forces, take the pressure off of yourself to make everything completely from scratch the old-fashioned way! It’s ok to utilize convenience items to help us complete a task. There’s no shame in doing things “the easy way”. We can protect our mental health, rest our bodies, and feed our families healthy meals all at the same time. Take care of yourself, friend. What Exactly Are Pork Carnitas Anyway? Carnitas, literally meaning "little meats" in Spanish, is a Mexican dish made by braising or simmering pork until it becomes very tender. It can be a dish by itself or used as a filling in tacos, tamales, burritos, etc. Pork carnitas is very much like the American version of pulled pork. The main differences are the spices that are used, and after the pork is slowly cooked, it's placed under the broiler for a few minutes, so the meat gets browned and slightly crispy. For more Mexican-inspired favorites, check out our Baked Chicken Taquitos or One Pot Tex-Mex Rice Casserole ! For this Slow Cooker Chili Lime Pork Carnitas recipe, you will need: Pork Shoulder/Pork Butt To ensure you’re starting off on the right foot, you want to ensure you are using the correct cut of meat. Pork Butt/Boston Butt which offer a lot of fat marbling throughout, or Pork Shoulder are what you want to use for this recipe. If you use pork loin, you’ll find that the meat is very dry and will not shred. I prefer to use a boneless pork shoulder just for the sake of simplicity and ease, however, bone-in will work just fine. You’ll want to have some fat on the pork, but should cut off any excess. Chicken Stock A little liquid goes a long way when it comes to slow cooker cooking. Homemade chicken stock is easy to make and can be used to amp up things like rice and pasta. Chicken stock will help the pork to retain moisture and keep it from drying out during the cooking process. Brown Sugar Balancing flavors is essential. A little sweetness will help to balance the spicy and savory flavors in the sauce. Spices When it comes to adding flavor, spices are key. Aromatic powerhouses like cumin and oregano are sure to add a mouthwatering goodness to every bite! Garlic and Onions We love garlic and onions in just about everything because they add so much flavor. Limes Limes are very acidic and can help break down the protein fibers, making the pork more tender. Limes also add a refreshing citrus tang that pairs perfectly with the richness of pork. Helpful Tips Leftovers can be stored in an airtight container in the fridge for up to 4 days, or in the freezer for up to 3 months. I recommend reheating thawed leftovers either in a 450-degree oven for about 15-20 minutes or in a piping hot cast iron skillet. Do not try to cook your pork from frozen! It will result in an overly cooked outside and likely a frozen middle on the inside. Ready to Get Started? Ingredients 3-4 pounds boneless pork shoulder/pork butt ¼ cup dark brown sugar, packed ½ cup chicken stock 1 yellow onion, sliced 6 cloves garlic, minced 3 Tablespoons tomato paste 2 teaspoons cumin powder 2 teaspoons salt 2 teaspoons chili powder 1 teaspoon oregano 1 teaspoon ground black pepper 1 teaspoon smoked paprika ½ cup lime juice, freshly squeezed Lime zest, from 2 limes Directions Add all ingredients to a 6-quart slow cooker and cover. Ensure pork is placed in the slow cooker with the fat side facing up. Cook on LOW for 7-8 hours or HIGH 4-5 hours. Check that the internal temperature of the pork is at least 145 degrees Fahrenheit. Our preference is 170 degrees Fahrenheit. Remove the pork from the slow cooker to a large plate. Using two forks, shred the pork, then add the meat to a large sheet pan. Place the sheet pan under the broiler and cook for 5-7 minutes or until the meat becomes crispy in some places. Do not overcook! Return pork to slow cooker. Serve immediately with your favorite taco fixings! If you don’t have a slow cooker or it’s time to get a new one, check out West Bend ! If you enjoyed this Slow Cooker Chili Lime Pork Carnitas recipe, would you click that heart icon at the bottom right of the page, and share this recipe with those who enjoy delicious, home-cooked 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!