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It's a natural response to want to help someone who appears to be in need. Most of us want to be decent, caring humans, so it only makes sense. But what if instead of helping, we're actually hindering? What if instead of giving them an opportunity to learn, we're inhibiting their independence? Even with the best of intentions and our hearts in the right place, we can hurt the very person we're trying to help. As a parent, I have at times been guilty of “rescuing” or trying to “fix everything” for my kids. It can be difficult to watch them navigate relationships with their peers, to watch them deal with heartbreak or disappointment. My immediate instinct is to go all 'Momma Bear' on someone and then hug my babies tighter. But really, all that does is make me feel better and doesn’t help my kids, or the person whose head I figuratively ripped off. What is rescuing? Rescuing is an unhealthy way of helping. It is a mindset that is fixated on trying to fix the problem or change the person. What does rescuing look like? Doing things for others that they are capable of doing or learning themselves. Making it easier for others to continue their unhealthy behaviors. Helping others avoid the consequences of their actions. Taking responsibility for other people, trying to solve their problems. Advertisement How to Know if You’re Rescuing or Supporting Ask . Just by asking the person, “Would you like some help with that?” or “Is there a way I can help you?” If you find yourself skipping this step and going straight to “fix it mode,” then you're trying to rescue rather than support them. Healthy boundaries are not dependent on the actions, opinions, or meddling of others. Time . Allow the person the opportunity to tell you what the issue is or to ask for help. It's not our job to be on high alert, overanalyze, or become anxious over someone else’s problem. It's our job to be available when they are ready to come to us, actively listen to them when they're ready to talk to us, and offer encouragement and support when they let us know they need it. Letting the person tell you what they need, rather than you telling them what you think they need, is two hugely different things. Know yourself . Acknowledge your own feelings by dealing with them directly rather than by trying to control others. How you handle a situation may be completely different than how your child or loved one may handle it. That’s OK! All of life’s troubles are problem-solving experiences that can be life lessons. It doesn’t mean we must handle everything alone, but expecting someone else to manage it is not going to do any good in the short term or in the long run. What Are Life Skills? Life skills encompass essential abilities gained through personal experiences and education, enabling us to navigate everyday challenges effectively. These skills include decision-making, communication, collaboration, time management, self-awareness, interpersonal relationships, critical and creative thinking, and problem-solving. Additionally, they foster social and personal responsibility, which are vital for contributing positively to society. Mastering these skills is crucial for cultivating healthy communities and ensuring individual happiness. Life skills are one of the most precious gifts we can give to our children. Teaching our children a few basic life skills, such as cooking , cleaning , and money management , can help build the foundation for successful independent living. But we don’t want to stop at just the basics, right? Mental health is a life skill that will ultimately affect your responses to everything else, including physical health, finances, school and work performance, and relationships. We as human beings must find our way through the hard things - but we must also be taught the proper way to acknowledge and deal with those hard things! Want to Learn More About Life Skills? The Life Skill Kids Learn Too Late Homeschooling With Unit Studies Ten Skills You Need To Be A Homesteader Here are 3 life skills every child should learn: Self-Advocacy Self-advocacy is more than just “sticking up” for yourself. It's a way of letting others know what your needs are by communicating in a clear, concise manner. Even if your child is very young, they're still able to communicate what they feel is okay or not. If you're tickling your toddler’s tummy and they say “Stop, that tickles,” or even a simple “No”. You have all of the information you need because they have communicated that clearly. Time Management Time management isn’t just about showing up on time. It’s being able to prioritize items or tasks by thinking analytically and being organized. Oftentimes, stress with school or work is due to a lack of preparation. Time management is one that I sometimes struggle with, though I am getting better. To prepare for my workday, for example, I prepare my breakfast and lunch the night before. I also set aside an outfit the night before. I make sure everything I need is readily available so that I can stay on schedule and arrive at work on time and stress-free. At the end of each day, I make myself an old-fashioned, handwritten to-do list. I prioritize the tasks that have deadlines or need my immediate attention and work my way down the list. Yes, there are apps and calendars to keep up with all of that, but I personally prefer a handwritten list - I have it in front of me and can check it often while keeping an eye on the clock to make sure I'm staying on schedule. Critical Thinking Critical thinking allows us to look at the big picture. We're able to compare and contrast feelings and situations, make inferences, and process information, or lack of information. Allowing our children to become aware of a problem, understand a problem, and think about solutions and consequences are all ways for them to learn critical thinking skills. When we continue to rescue, we're giving that person less self-confidence and instilling a feeling of dependence on us rather than themselves. We're actually taking away rather than giving. Our support should focus on providing the skills, resources, and perspectives that can encourage them to make their own informed decisions, even if we don’t necessarily agree with them. 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

Balsamic glaze is a versatile condiment that can enhance the flavor of many dishes. It's sweet, tangy, and perfect for drizzling over salads, roasted vegetables, meats, and even desserts. If you’ve ever had bruschetta or a Caprese salad at a restaurant, you may have wondered, “What is this amazing sauce drizzled on top?” That, my friend, is a delicious concoction known as Balsamic Glaze. But you don’t have to go to fancy restaurants to find it. You can make it at home in about 15 minutes! What Is Balsamic Glaze? Balsamic glaze is a thick, syrupy condiment made from balsamic vinegar that has been reduced and sweetened, often with the addition of sugar or honey. The process of making balsamic glaze involves simmering the vinegar until it thickens and intensifies in flavor, resulting in a glossy finish that not only tastes amazing but also adds a beautiful presentation to your meals Why You’ll Love This Homemade Balsamic Glaze Recipe Budget Friendly . This recipe uses two affordable pantry staples. Easy . You’ll have delicious, homemade balsamic glaze in about 15 minutes. All you have to do is stir the pot and keep a watchful eye on it. Versatility . Homemade Balsamic Glaze can be used in various dishes, including desserts! How To Use Homemade Balsamic Glaze Drizzle over pasta dishes like my Creamy Gorgonzola and Steak Pasta or on pizza favorites like Pepperoni Pizza Pinwheels . It’s also delicious in salads and savory dishes like Garlic Parmesan Roasted Cauliflower and Spicy Italian Roasted Carrots . Or add it to sweet treats like grilled peaches! Advertisement Helpful Tips Consistency . The glaze should coat the back of a spoon when ready. If it's too thick after cooling, you can thin it down by stirring in a little water. Quality . Using a good-quality balsamic vinegar will result in a richer and more flavorful glaze. I always use Balsamic Vinegar of Modena IGP because it’s the perfect balance of quality and affordability. Whatever brand you choose, look for the Italian IGP/PGI seal, and you’ll know you’re getting a higher-quality product. Thickness . If your balsamic glaze gets a little too thick while cooking, no worries! You can salvage it by adding a splash or two of water until you get it to the right consistency. However, if it burns, there's no saving it, so stay close by the stove and keep a close watch on it. Room Temperature . When ready to use, allow glaze to come to room temperature for at least 30 minutes. Want More Condiment Recipes? Check Out These Family Favorites! Garlic Parmesan Peppercorn Dressing Homemade Marinara Sauce Homemade Nacho Cheese Sauce Homemade Asian Plum Sauce Ingredients 1 cup balsamic vinegar 2 Tablespoons brown sugar Directions In a small heavy-bottomed saucepan, combine the 1 cup of balsamic vinegar and 2 Tablespoons of brown sugar. Stir the mixture well to ensure the sugar is fully dissolved. Place the saucepan over medium heat and bring to a gentle boil. Once the balsamic vinegar begins to boil, reduce the heat to low and allow the mixture to simmer. Stir occasionally to prevent sticking or burning. Continue simmering until the mixture is reduced by half and has a syrupy consistency; this should take approximately 15-20 minutes. Remove the saucepan from the heat and let the glaze cool. It will continue to thicken as it cools. Transfer the glaze to a clean glass jar or glass bottle. Store it in the refrigerator for up to 4 weeks. How To Store Homemade Balsamic Glaze Store balsamic glaze in an airtight glass container, such as a Mason jar. Refrigerate for up to 4 weeks. Do not store in plastic containers, as this may alter the flavor. How To Freeze Homemade Balsamic Glaze I do not recommend freezing as this can alter the flavor and thickness of the glaze. What dishes do you use Homemade Balsamic Glaze on? Let us know in the comments below! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank-you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today! Advertisement

Tantalize your taste buds with this mouthwatering combination of tender steak, tangy Gorgonzola cheese, and perfectly cooked pasta covered in a creamy sauce, topped with a sweet balsamic glaze. Jump to Recipe When I was a single and broke gal in my early 20s, my friends and I often visited the OG during their more affordable lunch hours. Being on very tight budgets, we would often fill up on the salad and breadsticks and then save our entrée for an easy dinner at home. It was a way for us to spend time together in a nice environment, eating good food, and not feeling like we were confined to the dollar menu at the drive-thru. This homemade version of a restaurant classic is so much better! Tender pasta is covered in a creamy Parmesan and gorgonzola cheese sauce that’s filled with fresh spinach and perfectly seared steak bites. It’s then topped with a delicious homemade sweet balsamic glaze . I’ve forgotten all about that restaurant version, but I’m reminded of fun memories with sweet friends! Why You’ll Love This Creamy Gorgonzola and Steak Pasta Recipe Taste : This homemade version is so much better than that restaurant and cheaper too! Comfort Food : This pasta dish is as hearty as it is delicious. Elegant and Affordable : A perfect dish for a sophisticated dinner party that won’t break the bank. What To Serve with Creamy Gorgonzola and Steak Pasta A light garden salad or my Simple Sauteed Sugar Snap Peas and a Honey Butter Yeast Roll are great sides to help stretch the meal. Helpful Tips Room-temperature Ingredients : I recommend having all of the ingredients prepped and at room temperature. This recipe comes together quickly, and having the ingredients at room temperature will help to ensure the sauce doesn’t curdle when the buttermilk is added. Steak : Choose a tender cut like sirloin or ribeye for the best texture and flavor. Gorgonzola : If you prefer a milder flavor, you can use a less aged gorgonzola or even substitute it with blue cheese. Pasta : While Fettuccine and Linguine are traditionally used in this type of dish, I opt for large shell macaroni. The shells hold the sauce well, and it’s easier to get a bit of everything in one (usually mess-free) bite. Advertisement Hungry For More Pasta Recipes? Check Out These Fan-Favorites! Creamy Lemon Chicken Orzo Creamy Cajun Shrimp and Sausage Pasta Cheesy Beef and Noodles Serves 4 Ingredients 8 oz large shell pasta ½ cup starchy pasta water 2 Tablespoons olive oil 1 lb steak (sirloin or ribeye), cut into thin strips 5 oz Gorgonzola cheese, crumbled & divided 4 Tablespoons butter, unsalted 2 Tablespoons all-purpose flour 1 ½ cups buttermilk, room temperature 2 cups Parmesan cheese, freshly grated 1 cup fresh spinach ½ Tablespoon garlic powder 2 teaspoons onion powder 1 teaspoon salt 1 teaspoon ground black pepper ¼ teaspoon crushed red pepper flakes ¼ cup Balsamic Glaze Directions Bring a large pot of water with 1 teaspoon of salt to a boil. Add the 8 ounces of large shell pasta and cook according to the package instructions until al dente. Reserve ½ cup of the starchy pasta water. Drain and set aside. In a large skillet, heat the olive oil over medium-high heat. Season the steak strips with ½ teaspoon of salt and ¼ teaspoon of ground black pepper. Add the steak pieces to the skillet and cook for 2-3 minutes on each side until browned and cooked to your liking. Remove the steak from the skillet and set aside. In the same pot the pasta was cooked in, add the 4 Tablespoons of butter and melt over medium-low heat. Once the butter is melted, add in the 2 Tablespoons of flour and mix well to combine. Toast this mixture for approximately 30 seconds to 1 minute. Slow pour in the 1 ½ cups of room temperature buttermilk. Add in the ½ Tablespoon of garlic powder, 2 teaspoons of onion powder, 1 teaspoon of salt, 1 teaspoon of ground black pepper, and ¼ teaspoon crushed red pepper flakes. Add in the 2 cups of freshly grated Parmesan cheese and approximately 2 ½ ounces of the Gorgonzola cheese crumbles. Use an immersion blender with a whisk attachment to blend very well for approximately 3 minutes or until there are very few clumps of the Gorgonzola remaining. Reduce the heat to low. Add the drained large shell pasta back to the pot with the sauce. Mix well to combine to ensure the pasta is well coated. Add starchy pasta water if needed to thin out the sauce a bit. Add the 1 cup of fresh spinach, the cooked steak, and approximately 2 ounces of Gorgonzola cheese crumbles to the sauce and pasta mixture. Gently stir to ensure everything is incorporated. Allow to simmer on low heat for approximately 2-3 minutes or until the steak is heated through and the spinach has wilted. Plate the pasta and evenly distribute the remaining Gorgonzola crumbles amongst the servings. Drizzle each serving with Balsamic Glaze. How to Store Creamy Gorgonzola and Steak Pasta Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. How to Freeze Creamy Gorgonzola and Steak Pasta I do not recommend freezing this dish due to the separation that happens to the cream sauce. Did you make this Steak and Gorgonzola Pasta? Let us know how it turned out in the comments below! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank-you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today! Advertisement

The combination of warm spices and the sweetness of chocolate chips nestled in moist pumpkin bread perfectly captures the essence of the autumn season! Jump to Recipe Y’all, we are in the thick of it over here in back-to-school season, a flurry of extracurricular activities, and the anticipation of upcoming holidays! While our friends in the north are basking in the glorious cool temperatures, here in Southern Alabama, we have been playing a bit of pretend. We are still getting temperatures in the high 80s during the day and low temperatures of 50°- 60° at night. Anything is better than those summer triple digits, though! In celebration of those cooler temperatures, I’m sharing with you my Pumpkin Chocolate Chip Bread. This is a classic recipe that has been around for years and has made its way into magazines, cooking shows, and blogs all over, so I’m sure you’ve heard of it or some variation of it over the years. Like my Homemade Macaroni and Cheese recipe, I’m not trying to reinvent the wheel here. This is just my take on a well-known treat that my kiddos love and will likely want to make someday for their own families. Want to make the fall season fun for you and your kiddos? Check out THIS POST Why You’ll Love This Pumpkin Chocolate Chip Bread Taste of Fall . The pumpkin puree and warm spices will immediately make this treat a fall favorite! Affordable . The use of budget-friendly staple ingredients makes this recipe easy to share. Customizable . You can add your favorite stir-ins like walnuts, pecans, or white chocolate chips to make it your own. Advertisement How to Serve Pumpkin Chocolate Chip Bread This recipe results in a moist, flavorful loaf that’s perfect all on its own as a quick breakfast or paired with a savory dish like my Loaded Hashbrown Casserole . It also makes a tasty dessert after a bowl of delicious warm Creamy Chicken Pot Pie Soup , or as a simple snack. Helpful Tips for Making Pumpkin Chocolate Chip Bread Pumpkin Puree : Make sure to use pure pumpkin puree, not pumpkin pie filling, for best results. Don’t overmix . I like to use a standard spatula or a Danish whisk to mix everything together. Pumpkin Spice . I use the Pioneer Woman's DIY pumpkin spice recipe : 3 Tablespoons ground cinnamon 2 teaspoons ground ginger 2 teaspoons nutmeg 1 ½ teaspoon ground allspice 1 ½ teaspoon ground cloves Simply mix everything together and store in an airtight container. Hungry for More Fall Favorite Sweet Treats? Pumpkin Spice Cookies Baked Apple Cider Doughnuts Autumn Harvest Bread Pudding Ingredients 1 ¾ cups all-purpose flour 1 teaspoon baking soda ½ teaspoon baking powder ½ teaspoon salt 1 Tablespoon Pumpkin Pie Spice 1 cup pumpkin puree ½ cup unsalted butter, melted 1 cup granulated sugar ½ cup brown sugar, packed 2 large eggs 1 teaspoon Homemade Apple Cinnamon Extract (or vanilla) 1 cup mini semi-sweet chocolate chips Directions Preheat oven to 350°F. Grease a 9x5-inch loaf pan or line it with parchment paper for easy removal. In a large bowl, whisk together the 1 ¾ cups of flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, and 1 Tablespoon Pumpkin Pie spice. Set this mixture aside. In another bowl, mix the 1 cup pumpkin puree, ½ cup melted unsalted butter, 1 cup granulated sugar, ½ cup brown sugar, 2 large eggs, and 1 teaspoon vanilla extract until well combined. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix, as this can lead to a denser bread. Gently fold in the chocolate chips until they are evenly distributed throughout the batter. Pour the batter into the prepared loaf pan. Smooth the top with a spatula, and bake for approximately 55-60 minutes, or until a toothpick inserted into the center comes out clean. Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Slice and enjoy your Pumpkin Chocolate Chip Bread! How to Store Pumpkin Chocolate Chip Bread Store the bread in an airtight container at room temperature for up to 3 days or freeze for longer storage. How to Freeze Pumpkin Chocolate Chip Bread To freeze whole, wrap the bread in a sheet of parchment or wax paper, then place in a freezer-safe bag or container. To freeze slices, use parchment or wax paper in between the slices, then place in a freezer-safe bag or container. Frozen bread should be thawed and eaten within 3 months for the best flavor. If you enjoyed this recipe, be sure to let us know in the comments down below and click that heart icon at the bottom right of the page! 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 baked cake-like doughnut offers a light, fluffy texture that tastes like summer! Jump to Recipe When I began gardening, it encouraged me to live my life in seasons, appreciating what each had to offer. Each season gave me more and more to look forward to. Delicious soups and fun festivals in the fall, warm tea and a great book on a cold winter day, colorful azaleas that pop up everywhere in the spring, and, in the summer, these delicious Honey Lemon Doughnuts. Lemon and honey are a delicious combination any time of the year, but for me, they remind me of summertime. Light, bright, and full of fresh flavor - it just tastes like sunshine. These doughnuts are great for a simple breakfast and are beautiful enough for a bridal brunch or baby shower. These Honey Lemon Cake Doughnuts freeze beautifully, making them the perfect addition to meal prep for those summer vacations. Don’t forget to check out our Baked Blueberry Doughnuts and our Apple Cider Doughnuts ! To Make These Honey Lemon Cake Doughnuts You Will Need: All-purpose flour You can absolutely use gluten-free flour for this recipe; however, I used standard, all-purpose. To ensure accurate flour measurements, use a spoon to add the flour to your measuring cup and level it off with a flat edge, like the back of a butterknife. Baking Powder, Baking Soda, & Fine Sea Salt All are necessary for adding rise and flavor to our doughnuts. Butter We love the richness real butter adds to baked goods, but you can certainly replace the butter with a neutral oil like olive oil or avocado oil. You’ll want to use 1 ½ Tablespoons of oil for the batter. Eggs Fresh eggs will help to add rich flavor and moisture, as well as help bind the dry ingredients. Milk I used 2% milk for this recipe because that’s what we typically have on hand on a regular basis. However, buttermilk would also be delicious. If using buttermilk, reduce the amount to ¾ cup. Honey I used organic, raw honey to add sweetness and moisture. Lemon Extract I have a super easy homemade recipe for this. However, you can find a store-bought version online or just simply use vanilla extract. Lemon Zest and Lemon Juice The lemon in this recipe will pair perfectly with the sweetness of the honey and add a little more complexity to each bite. How to Make Honey Lemon Cake Doughnuts Baked doughnuts are probably one of my absolute favorite breakfasts to make because they come together so quickly and effortlessly. The short version of making almost any doughnut, muffin, or other baked good is to combine wet ingredients in one bowl, combine dry ingredients in another bowl, add the dry ingredients to the wet ingredients, and stir well. It may seem unnecessary to dirty up so many bowls, but there is actually some pretty cool science that happens when we separate the ingredients like this. When we use leavening agents, also known as aeration agents, like baking powder or baking soda, we want to make sure they're being dispersed evenly. This helps to ensure an even rise and consistency in flavor. Tips and Tricks No Doughnut Pan - I highly recommend using a doughnut pan for this recipe. If you don’t have a doughnut pan, try making them into muffins instead. Muffins - To make this recipe as muffins instead of doughnuts, fill each muffin cup ¾ of the way full. The baking time should be increased to about 22 minutes. I recommend checking them at 22 minutes and then every two minutes until they pass the toothpick test. These Honey Lemon Cake Doughnuts are sure to brighten your day and are totally worth turning the oven on for! Yield: Approximately 18 Doughnuts Ingredients 2 ¼ cups All-Purpose Flour 1 1/3 cups Honey 2 teaspoons Baking Powder ½ teaspoon fine sea salt 1 ¼ cup Milk 3 Tablespoons Lemon Extract 2 Tablespoons butter, melted 2 large eggs, lightly beaten Lemon Zest, from two lemons Lemon Juice, from half of a lemon ½ cup Powdered Sugar Directions Preheat oven to 350 degrees. In a large bowl, gently whisk together milk, butter, eggs, honey, lemon extract, lemon juice, and lemon zest from one lemon. Using a sifter, combine flour, baking powder, and salt. Gently combine dry ingredients with wet ingredients. Batter will thicken as it rests for 3-5 minutes. Spray non-stick baking spray onto doughnut pans, and fill each opening ¾ of the way full. Bake for 17-20 minutes or until doughnuts are golden brown and an inserted toothpick comes out clean. Allow to cool in pan for 3-5 minutes, then transfer to a wire cooling rack. Using a sifter, gently shake powdered sugar over doughnuts. Sprinkle each using zest from remaining lemon and fine sea salt. Storage Instructions These doughnuts are best while warm. Store leftovers in an airtight container at room temperature for up to 3 days. Warm in the microwave for 15-20 seconds. Freezing Instructions Do not top doughnuts with powdered sugar and lemon zest until ready for serving. Store doughnuts in a freezer-safe bag for up to one month. To reheat, thaw doughnuts at room temperature and then microwave for 15-20 seconds. If you made these Honey Lemon Cake Doughnuts, let us know how they turned out in the comments! 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!

Whether you have a bounty of fresh satsumas from your garden or have picked some up at the local farmer’s market, this jelly is a perfect way to preserve their essence for enjoyment throughout the year. Jump to Recipe I have a sweet older neighbor who has a beautiful Satsuma tree in his yard. Due to his age and health, he isn’t able to pick the bounty himself. Rather than seeing the beautiful fruit go to waste, I offered to pick as many Satsumas for him as I could reach. He was happy for the help and gifted me a huge basket full. Now I just had to think of what to do with them. Of course, we enjoy eating them fresh, but I wanted to enjoy the flavor all year round. What better way than a delicious batch of Satsuma jelly? How To Prepare for Home Canning To prepare jars for canning, I like to place my clean, room-temperature jars into my canning pot with room-temperature water. I allow my jars and water to come to the same temperature at the same time. You don’t want boiling water; you’re just heating everything up. Place a clean kitchen towel on the countertop where you intend to place your hot jars once removed from the canner. Once your sauce is ready for canning, carefully remove the jars from the pot using your canning jar lifter and empty the hot water back into the pot. Place the hot jars on the prepared kitchen towel and begin ladling in the sauce. Tips & Tricks for the Home Canning Process If you have a water bath canner, you’ll want to use it here. I don’t have a separate canner for water bath canning, so I just use my pressure canner with the rack. However, I do not lock the lid in place and allow the canning lid to sit slightly ajar. If you don’t have a water bath or pressure canner, no worries! You can simply use a large stock pot with a makeshift rack. Your pot should be tall enough so that the water covers the jars. To make a DIY canning rack, you can simply tie five or six canning rings together and place your jars on top. If you have an Instant Pot rack, you can use that instead. The main thing is you don’t want to place your jars directly inside the pot. Air and heat need to be able to circulate around the jars completely to ensure proper processing. When placing your rings onto the jars, you want to tighten them with just your fingertips. If the rings are too tight, your lids will buckle which can result in an unsealed jar. If you don’t tighten them enough, the water can seep into your jar and ruin your product. Advertisement Hungry for More Home Canning Recipes? Check Out These Family Favorites! Asian Plum Sauce Maple Bacon and Onion Jam Italian Roasted Red Peppers Canned Ground Beef Peach Lemonade Concentrate How to Serve Satsuma Jelly Of course, it is a delicious spread on home-baked bread. For an extra burst of citrus flavor, add a bit to a slice of Orange Dutch Baby Pancake ! Recommended Canning Equipment for Making Satsuma Jelly Canning jars with lids and bands Water Bath Canner or Large Pot with rack Jelly or candy thermometer Cheesecloth or fine mesh strainer Ladle Funnel Jar lifter Kitchen towels Ingredients 4 cups of freshly squeezed satsuma juice (approximately 30-40 satsumas) 1/4 cup of lemon juice 5 cups of granulated sugar 1 packet (1.75 ounces) of powdered fruit pectin Directions Wash the satsumas thoroughly. Cut them in half and extract the juice using a juicer or by hand. Strain the juice through a cheesecloth or fine mesh strainer to remove any pulp and seeds. In a large pot, combine the satsuma juice and lemon juice. Add the powdered fruit pectin and mix well. Bring the mixture to a rolling boil over medium-high heat, stirring constantly. Once boiling, add the sugar all at once and stir continuously to dissolve. Return to a full rolling boil and boil for 1-2 minutes. Check the temperature with a jelly thermometer; it should reach about 220°F, which is the setting point for jelly. Remove the pot from heat and skim off any foam from the surface. Use a ladle and funnel to fill the hot, sterilized jars, leaving about 1/4 inch of headspace at the top. Wipe the rims clean with a damp cloth. Place the lids on the jars and secure with bands. Secure to just “fingertip tight”. Do not overtighten, as this can cause the lids to buckle and not seal properly. Place the filled jars into the canning kettle, ensuring they are fully submerged in water. Boil for 10 minutes to process and seal. Advertisement After Processing Once your Satsuma Jelly has completed the 10 minutes in the canner, remove the lid from the canner completely. Allow the jars to rest in the pot for about 5 minutes or so. This will allow them to adjust to having the lid taken off the canner. Carefully remove the jars from the canner using your canning jar lifter and place them on the prepared kitchen towel. Allow the jars to rest on the counter for 24 hours and listen for pops of the lids (my favorite part). Remove the rings from the jars and gently tap the center of the canning lid on each jar. If the lid pops back up, your lid did not seal properly, unfortunately. It happens! If it is just one jar, place that one in the refrigerator and use it within a couple of weeks. If it's several jars, remove all of the lids, wipe the rims of the jars with vinegar, add new lids, and reprocess them again in the canner. If your jars are all sealed properly (YAY!), use a little vinegar or soap and warm water to wipe the outside of the jars before storing. How to Store Satsuma Jelly After washing jars to remove any sticky residue, store jars in a cool, dark place. Want to help a small family business in a big way? Share this recipe with someone who loves delicious homemade cooking as much as you do! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank-you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today! Advertisement

This classic dish combines savory ground beef, vibrant vegetables, and delicious beef broth to create a hearty meal that's both nutritious and satisfying Jump to Recipe There is absolutely no food more comforting than a warm bowl of homemade soup on a cold, rainy day. This soup has been my absolute favorite for many, many years, and I look forward to making it every time. It can be made on the stovetop or in a slow cooker. It also freezes beautifully, making it the perfect go-to for an easy weeknight dinner in the fall and winter! Why You’ll Love This Homemade Vegetable Soup Recipe Quick . This soup comes together in about 30 minutes. Flavorful . Layers and layers of flavor create a hearty soup that soothes the soul. Easy . Simple ingredients make simple work, making this dish come together in no time. How To Serve Homemade Vegetable Soup I like to serve soup with delicious homemade bread: Garlic and Herb Sourdough Boule Jalapeño Cheddar Cornbread Honey Butter Yeast Rolls Sourdough Discard Cheddar Garlic Drop Biscuits Helpful Tips For Making Homemade Vegetable Soup Vegetables : Frozen or canned vegetables will work just fine if you don’t have fresh. Broth : For a richer flavor, use homemade beef broth or a high-quality store-bought version. Simmer . The longer the soup simmers, the more flavorful it will be. Advertisement Hungry For More Cozy Soup Recipes? Cheddar Broccoli Soup Creamy Chicken Pot Pie Soup Creamy Loaded Potato Soup Comfy-Cozy Slow Cooker Chili Ingredients 1-pound lean ground beef 2 Tablespoons olive oil 1 large onion, chopped 4 cloves garlic, minced 3 carrots, sliced 3 celery stalks, sliced 1 cup potatoes, about 2 small or 1 medium potato, peeled and cubed 2 cups diced tomatoes, undrained 6 cups beef broth 1 Tablespoon Worcestershire sauce 1 cup green beans, trimmed and cut into 1-inch pieces 1 cup corn kernels 1 teaspoon dried lemon thyme 1 teaspoon dried oregano 1 teaspoon salt ½ teaspoon ground black pepper ¼ - ½ crushed red pepper flake 1 large bay leaf Directions In a large pot or Dutch oven, cook 1 pound lean ground beef until browned. Add 1 large, chopped onion. Sauté for about 2 minutes until the onion becomes translucent and fragrant. Add the 3 sliced carrots and 3 sliced celery stalks to the pot and continue to sauté for another 3 to 4 minutes. Add 4 cloves of minced garlic and sauté for 1 minute. Add 1 cup cubed potatoes, 2 cups diced tomatoes with their juice, 6 cups beef broth, and 1 Tablespoon Worcestershire Sauce. Stir well to combine. Stir in 1 cup green beans and 1 cup corn kernels. Add 1 teaspoon each of dried lemon thyme, dried oregano, and salt to the pot. Add ½ teaspoon ground black pepper, ¼ to ½ teaspoon crushed red pepper flakes, and 1 large bay leaf. Bring the soup to a boil, then reduce the heat to low. Cover the pot and let the soup simmer for at least 30 minutes or up to 1 hour. Carefully remove and discard the bay leaf before serving. How to Store Homemade Vegetable Beef Soup Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. How to Freeze Homemade Vegetable Beef Soup Store in a freezer-safe airtight container and use within 3 months. When ready to eat, thaw soup overnight in the refrigerator and reheat on the stovetop over medium-low heat until completely heated through. Want to help a small family business in a big way? Share this recipe with someone who loves delicious homemade food as much as you do! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank-you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today! Advertisement

The combination of sweet vanilla and nutty hazelnut creates a delicious warmth of flavors that will leave you wanting more! Jump to Recipe Friends, we are barreling toward 2026, and it’s hard to believe how quickly time is flying by! The past few weeks have been a flurry of activities, from various events to holiday celebrations, and I find myself yearning for a moment of calm. All I want is to curl up on my couch with a good book in hand, accompanied by a warm cup of tea and a slice of this beauty. This particular treat is a wonderful fusion of quick bread and coffee cake, bursting with comforting flavors like rich vanilla and nutty hazelnut. It’s the perfect indulgence to savor while I take a much-needed break from the chaos of life and drift into the new year. Why You’ll Love This Vanilla Hazelnut Cake Recipe Simple Ingredients . You probably already have most of these budget-friendly ingredients in your pantry. Easy to Make . No fancy techniques or equipment required! Delicious Flavor . The vanilla and hazelnut combination is simply divine. Versatile . Enjoy it plain, with a dusting of powdered sugar, or a simple glaze. How to Serve Vanilla Hazelnut Cake This cake is perfect for a cozy afternoon tea, a delightful dessert, or even a special breakfast! Advertisement Helpful Tips for Making Vanilla Hazelnut Cake Don't Overmix . Overmixing develops gluten, which can result in a tough cake. Mix until just combined. Room Temperature Ingredients . Using room temperature butter and eggs helps create a smooth batter and ensures even baking. Toast the Hazelnuts . Toasting the hazelnuts enhances their flavor and adds a delightful crunch to the cake. Toast them in a dry pan over medium heat for 5-7 minutes, or until fragrant. Check for Doneness . Use a wooden skewer or toothpick to check for doneness. If it comes out clean, the cake is ready. If not, bake for a few more minutes and check again. Have a Craving for More Homemade Cake Recipes? Check out these family favorites! Vanilla Sour Cream Pound Cake Classic Carrot Cake with Cream Cheese Frosting Lemon Pound Cake Ingredients 1 Tablespoon unsalted butter, softened 1 Tablespoon all-purpose flour 1 ½ cups all-purpose flour 1 ½ teaspoons baking powder ¼ teaspoon salt 1 stick unsalted butter, softened ¾ cup granulated sugar 2 large eggs 1 teaspoon Vanilla Hazelnut Extract ½ cup milk ½ cup chopped hazelnuts, toasted Directions Preheat oven to 375°F. Place hazelnuts onto baking sheet and bake for approximately 15-17 minutes or until the hazelnuts become fragrant and their skins begin to darken. Remove from oven and set aside to cool before chopping. Reduce oven temperature to 350°F. Use 1 tablespoon of softened unsalted butter and 1 tablespoon of all-purpose flour to prepare a 9x5-inch loaf pan. In a medium bowl, whisk together 1 ½ cups all-purpose flour,1 ½ teaspoons baking powder, and ¼ teaspoon salt. In a large bowl, cream together 1 stick softened unsalted butter and ¾ cups sugar until light and fluffy. Beat in 2 large eggs, one at a time, then stir in 1 teaspoon Vanilla Hazelnut Extract . Gradually add the dry ingredients to the wet ingredients, alternating with the ½ cup milk, beginning and ending with the dry ingredients. Mix until just combined. Fold in the ½ cup chopped toasted hazelnuts. Pour batter into the prepared loaf pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely. How to Store Vanilla Hazelnut Cake Cake can be stored in an airtight container at room temperature for 2-3 days or in the refrigerator for up to 5 days. How to Freeze Vanilla Hazelnut Cake Wrap the cake tightly in plastic wrap, then store in a freezer-safe bag for up to a month. Want to help a small family business in a big way? Share this recipe with someone who loves homemade, delicious 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

A rich, complex flavor of sweet vanilla and toasted hazelnuts will transform your favorite recipes. Try it in my Vanilla Hazelnut Cake ! Jump to Recipe Whether you’re a novice baker like me or you have years of experience under your belt, one essential aspect of any recipe is the use of high-quality ingredients. An easy and affordable way to elevate your baked goods is by creating your own baking extracts at home. This process not only allows you to control the quality and flavor of the extracts, resulting in rich and aromatic flavors that far surpass store-bought versions. Why Make Your Own Homemade Baking Extracts? Quality . Making your own extracts ( and other ingredients ) allows you to control the quality of the ingredients and tailor them to your desired preferences. Great Start . If you’re looking to make changes to your home pantry and shopping habits, making your own baking extracts is a great way to start because it requires minimal effort. Longevity . Homemade baking extracts have an indefinite shelf life if properly stored. A little goes a long way, so it’s a really great DIY product with a lot of bang for your buck. How to Use Vanilla Hazelnut Extract Enhance your homemade ice cream, cakes, cookies, and brownies! Helpful Tips for Making Vanilla Hazelnut Extract Use High-Quality Ingredients . The quality of your ingredients will directly impact the flavor of your extract. Select good-quality vanilla beans and freshly roasted hazelnuts. Be Patient . The longer the extract infuses, the better it will taste. Resist the urge to use it too early. Shake Regularly . Shake the jar gently every few days to help the extraction process. Experiment with Different Flavors : Feel free to adjust the ratio of vanilla beans to hazelnuts to suit your taste preferences. You can also add other flavorings, such as coffee beans or spices. Advertisement Check Out Our Other Homemade Baking Extracts Homemade Peach Extract Homemade Apple Cinnamon Extract Homemade Mixed Berry Extract Ingredients ¾ to 1 cup 80-proof Vodka 6 Vanilla Beans ½ cup Toasted Hazelnuts Pint-sized Mason jar with screw top lid Directions Preheat oven to 375°F. Place hazelnuts onto baking sheet and bake for approximately 15-17 minutes or until the hazelnuts become fragrant and their skins begin to darken. Remove from the oven and set aside to cool before removing the skins. Split the vanilla beans lengthwise. This exposes more of the bean's surface area and allows for better flavor extraction. Place the split vanilla beans and toasted hazelnuts into the glass jar. Pour the vodka over the vanilla beans and hazelnuts, ensuring they are completely submerged. Allow the extract to infuse for at least 8 weeks. My minimum is 6 months to a year. The longer it sits, the stronger and more complex the flavor becomes. After the infusion period, you can strain the extract through a fine-mesh sieve or cheesecloth to remove the vanilla bean solids and hazelnut pieces. This will result in a clearer extract. However, leaving the solids in will continue to infuse flavor. How to Store Vanilla Hazelnut Extract Store in a cool, dark place. Properly sealed, these extracts can last indefinitely. Avoid storing in the refrigerator or freezer, as low temperatures can cause the liquid to thicken or become cloudy. Tag us on social media and let us know how you’re using your homemade Vanilla Hazelnut Extract! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank-you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today! Advertisement

This recipe combines the soothing properties of honey with the anti-inflammatory benefits of ginger to help ease your cough and sore throat. Jump to Recipe As the chill of winter settles in, it’s that familiar time of year again - cold and flu season. Coincidentally, this is also when my work requires me to hit the road. Such is the nature of my job, I suppose. Fortunately, I’m well-prepared with a collection of DIY herbal remedies to help me stay healthy and energized during my travels. One essential item I’ll be sure to include in my travel medicine kit is a batch of Homemade Honey Ginger Cough Drops. These little gems not only soothe a scratchy throat but also provide a comforting burst of flavor, making them a perfect companion for those long days on the go. Quick Mom Note : I tend to make these as drops, but if you have young kiddos, you can add a lollipop stick to make it easier and safer for them. Still, keep an eye on them, though, to ensure no possible choking issues. It's recommended that children under the age of 1 should not be given honey or honey products. Benefits of Homemade Honey Ginger Cough Drops Honey : known for its soothing properties, it can help coat the throat. Ginger : has anti-inflammatory effects and can help reduce irritation. Lemon : adds a refreshing flavor and provides vitamin C. Cinnamon : adds additional flavor and its potential antioxidant benefits. Helpful Tips for Making Homemade Honey Ginger Cough Drops Safety First . Be cautious when working with hot sugar mixtures, as they can cause burns. Saucepan Size . The mixture will foam and expand during the boiling process. Choose a pan that is deeper than you may think necessary. As the foam builds up, remove the pan from the burner for a few seconds to allow the foam to settle down. Stir Constantly . The mixture can scorch quickly, so keep stirring to keep it from sticking to the bottom of the saucepan. Work Fast . The mixture will harden as it cools, so it’s important to work quickly. Advertisement Want to Learn More About Medicinal Herbs? 5 Herbal Medicine Books You Need In A Homestead Library DIY Lemon Balm Oil Homemade Fire Cider Homemade Fire Cider Gummies Goldenrod Salve Yarrow Salve Ingredients 1 cup organic raw honey 1 Tablespoon grated fresh ginger 1 Tablespoon fresh lemon juice 1 Tablespoon fresh lemon zest 1/4 cup water 1/2 teaspoon ground cinnamon Powdered sugar or cornstarch (optional) Recommended Equipment Small saucepan Candy thermometer Baking sheet lined with parchment paper Spoon or silicone molds Directions Grate 1 Tablespoon of fresh ginger and set aside. If you prefer a smoother texture, you can strain the ginger pieces out before proceeding. In a small saucepan, combine 1 cup of honey, 1 Tablespoon grated ginger, 1 Tablespoon lemon juice, 1 Tablespoon fresh lemon zest, ¼ cup of water, and ½ teaspoon cinnamon. Place the saucepan over medium heat and stir the mixture continuously. If you have a candy thermometer, bring the mixture to a temperature of 300°F (hard crack stage). If you don't have a thermometer, cook until the mixture is bubbling and thickens enough to form a ball when dropped into cold water. Once the mixture reaches the desired consistency, remove it from the heat. Using a spoon or dropper, carefully drop small amounts of the mixture onto the parchment-lined baking sheet or into a silicone mold. Work quickly, as the mixture will harden as it cools. Allow the drops to cool completely on the parchment paper or silicone mold. If you want to make these into lollipops for the kiddos, add a lollipop stick to each drop before they harden. Once the cough drops are cool, you can dust them lightly with powdered sugar or cornstarch to prevent sticking. If you’re taking these on the go, I recommend storing the cough drops individually in plastic wrap or parchment paper, then storing them in an airtight container. How to Store Homemade Honey Ginger Cough Drops Store the cough drops in an airtight container, layering them between sheets of parchment paper to keep them from sticking together. If stored correctly in a cool, dry place, these homemade cough drops can last several weeks. DISCLAIMER : This Homemade Honey Ginger Cough Drop 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 Homemade Honey Ginger Cough Drop recipe, you acknowledge you are solely responsible for your health decisions. Do not provide honey or honey products to children under the age of 1 year. Want to help a small family business in a big way? Share our website with a friend who enjoys delicious from-scratch food, gardening projects, herbal medicine, food preservation, and easy-to-download printables! 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

Experience the vibrant flavors of Mobile Bay with this homemade gumbo recipe, featuring a rich blend of chicken, sausage, and shrimp. This hearty dish is perfect for family gatherings or cozy dinners. Jump to Recipe When I think back on childhood holiday memories, there’s a tradition that always makes me smile. Gumbo. Lovingly made by a lovely woman simply known to me as "Nanny". Nanny was technically my step-grandmother, though you’d never know otherwise. She welcomed anyone and everyone into her home and heart. She always offered something to eat. I’m not sure what recipe Nanny used or if she even really used one. Women (especially older Southern women) have a “measure with your heart” approach when it comes to cooking. A dish could be made multiple times, and each time it would taste ever-so-slightly different but familiar at the same time. Sadly, I never thought to ask her for the recipe before she passed, and I’ve been tinkering around for what seems like an eternity until I finally mastered a gumbo recipe that tastes not exactly like hers, but like home . What is Gumbo? To the naked eye, Gumbo is simply a hodgepodge of deliciousness that is turned into a hearty stew. But, if you look further, you’ll find that it holds a beautifully rich history woven together by various ethnic groups that have called the Gulf Coast home. From seafood and filé introduced by Native Americans, to the creation of roux taught by European settlers, to African influences that introduced okra and rice. However, it was the Creoles of Mobile Bay who truly perfected the culinary art known simply as Gumbo by showcasing and sharing their unique ability to blend these diverse elements. What’s the Difference Between Mobile Bay Style and New Orleans Style Gumbo? There honestly isn’t that much of a difference between the two. The secret to Mobile Bay style is the nutmeg. It gives a warm, earthy, and slightly sweet flavor that adds balance to all of the savory components. Advertisement What’s the First Thing to Know About Gumbo? Everyone makes Gumbo differently. How Gumbo tastes and how it's made is based on the family recipe you’re given, the region you’re in, the quality of the ingredients, if the stars are aligned, all the way down to the ingredients you have in your fridge and pantry. No two Gumbo recipes are the same. Even if they have the same exact ingredients, they aren’t the same. Old Southern women don’t measure anything, and they’ll never tell you what the actual secret ingredient is. I said what I said. What is a roux? A roux (pronounced roo) is normally a blend of equal parts fat and flour and is the base for many sauces, gravies, soups, and stews. For our Gumbo, we want our roux to be dark brown, almost resembling melted chocolate. But don’t burn it! Slow and steady will get you where you need to be. How to Serve Mobile Bay Style Gumbo At Nanny’s house, Gumbo was usually part of a huge New Year's Day spread. Oftentimes, you’d find fried chicken, potato salad, corn bread, biscuits, and a huge pan of Dressing (also known as, but completely different from Stuffing). As I mentioned, she welcomed anyone and everyone, so there was definitely a spread. However, I typically omit the massive buffet and simply serve my gumbo over rice with a slice of my Jalapeño Cheddar Cornbread or classic Fried Hush Puppies . Helpful Tips for Making Mobile Bay Style Gumbo Prep First . A dish like this requires a bit of prep work in order to keep things running smoothly. I highly recommend prepping your vegetables and seasonings before you begin cooking. Fresh Ingredients . Use fresh shrimp and okra, when possible, for the best flavor and texture. Conecuh Sausage . Pronounced "cah-NECK-ah”. If you’re in Alabama, you’ll know that Conecuh is the best smoked sausage out there. However, if you can’t find it in your stores, an Andouille sausage will suffice; just know there’s a difference between the two. Remove Bay Leaves . While they add phenomenal flavor, they aren’t for consumption. Take out the bay leaves prior to serving. Advertisement Hungry for More Southern Flavors? Check Out These Fan Favorites! Jalapeño Cheddar Cornbread Creamy Cajun Shrimp and Sausage Pasta Dirty Jambalaya with Venison Sausage Cajun Mashed Potato Bites With Creamy Cajun Dip Cajun Turkey Sliders Slow Cooker Red Beans & Rice Yield: Approximately 8 quarts, or about 32 1-cup servings Ingredients 1 stick unsalted butter 1/2 cup all-purpose flour 1 large yellow onion, chopped 1 green bell pepper, chopped 3 celery stalks, chopped 4 cloves garlic, minced 1 pound Conecuh sausage, sliced 1-pound boneless, skinless chicken thighs 2 teaspoons lemon thyme 1 teaspoon salt 1/2 teaspoon black pepper 1 teaspoon paprika 1 teaspoon nutmeg 1/2 teaspoon crushed red pepper flakes 4 cups chicken stock 14 ounces tomato sauce 2 cups diced Roma tomatoes 2 Tablespoons Worcestershire Sauce 3 bay leaves 1 pound shrimp, peeled and deveined 2 cups sliced fresh okra 2 cups cooked white rice Directions Chop 1 large yellow onion, 1 green bell pepper, and 3 stalks of celery. Mince 4 cloves of garlic and slice 2 cups worth of fresh okra. Place all vegetables in a medium-sized bowl. To a small bowl, add 2 teaspoons lemon thyme, 1 teaspoon salt, ½ teaspoon ground black pepper, 1 teaspoon paprika, 1 teaspoon nutmeg, and ½ teaspoon crushed red pepper flakes. Slice Conecuh sausage into approximately ¼" - ½" slices. Peel and devein fresh shrimp. In a large, heavy-bottomed pot or Dutch oven over medium-high heat, add 1 pound sliced Conecuh sausage and 1 pound boneless-skinless chicken thighs. Cook until they have caramelized coloring and the chicken is cooked through. Remove the meat to a plate and set aside. When chicken thighs are cool enough to handle, use two forks to shred them. To the same heavy-bottomed pot or 8-quart Dutch oven, heat 1 stick of unsalted butter over medium heat. Gradually whisk in ½ cup all-purpose flour, stirring constantly. Cook until the mixture turns a deep brown color for approximately 12-17 minutes. Add the chopped onion, bell pepper, celery, and garlic to the roux. Cook for approximately 5-7 minutes, stirring frequently, until the vegetables are softened. Pour in 4 cups chicken stock, 14 ounces tomato sauce, 2 cups diced Roma tomatoes, and 2 Tablespoons Worcestershire Sauce. Add the 3 bay leaves to the pot. Return cooked sausage and shredded chicken thighs to the pot. Bring the mixture to a boil, then reduce heat to low and simmer for approximately 45 minutes, stirring occasionally. Add 1 pound of fresh shrimp and okra to the pot. Simmer for an additional 15-20 minutes, or until the shrimp is cooked through and the okra is tender. You’ll know shrimp is cooked through because it will no longer be grey in color. Carefully ladle the gumbo over cooked white rice. How to Store Mobile Bay Style Gumbo Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. How to Freeze Mobile Bay Style Gumbo Mobile Bay Style Gumbo can be stored in an airtight freezer-safe container in the freezer for up to 2-3 months for optimal quality. If you enjoyed this recipe, click that heart icon down on the bottom right of this page and be sure to share it with someone who loves delicious homemade food as much as you do! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank-you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today! Advertisement

These golden-brown morsels are crispy on the outside and soft on the inside, making them an irresistible treat that pairs perfectly with Southern favorites like gumbo, fish, and BBQ! Jump to Recipe We are inching our way closer to cooler temperatures, friends, and that can only mean one thing. Gumbo! And what pairs better with Mobile Bay Style Gumbo than these mouth-watering fried Hush Puppies? No plate of fried fish, bowl of gumbo, or BBQ feast feels complete without a few of these crunchy, fluffy morsels that are bursting with savory cornbread goodness! What Is A Hush Puppy? A hush puppy is a thick cornmeal-based batter with simple spices that is formed into a ball shape and then deep-fried to perfection. The name behind these delicious fried bites has quite a history! I’ve heard the story of fishermen feeding them to their dogs in an attempt to pacify and “hush” them. However, Robert Moss shares other fascinating variations, “that range from silly to stupid.” Why You’ll Love This Fried Hush Puppy Recipe Budget Friendly . With just a few affordable pantry staples, this recipe is easy on the pocketbook. Easy to Prepare . These beauties fry up in no time! Meal Prep . Fried Hush Puppies can be prepared and frozen, making for easy meal prep. How To Serve Fried Hush Puppies Hush Puppies aren’t just for fish fries! I like to serve these right next to a heaping bowl of Mobile Bay Style Gumbo or Slow Cooker Red Beans & Rice . Try them with my Creamy Cajun Dip or drizzled with a bit of raw honey! Advertisement Helpful Tips for Making Fried Hush Puppies Rest the Batter . Allowing the batter to rest 10-15 minutes before frying allows it to thicken and create a fluffy inner texture. Don’t Overcrowd . Working in batches will ensure each hush puppy is fried to perfection. Deep Pot . Use a heavy-bottomed stock pot with high sides or a Dutch oven to avoid excessive grease splatter. Can I Bake Instead of Fry This Hush Puppies Recipe? I don’t recommend it. Baked hush puppies tend to result in more of a soft cornbread rather than a crispy outside and tender inside. Craving More Southern Classics? Check Out These Fan Favorites! Jalapeño Cheddar Cornbread Buttermilk Fried Okra Dirty Jambalaya with Venison Sausage Mobile Bay Style Gumbo Cajun Mashed Potato Bites With Creamy Cajun Dip Yield: Approximately 12-15 Hush Puppies Ingredients 1 ½ cups cornmeal 1/2 cup all-purpose flour 1 Tablespoon sugar 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/4 teaspoon cayenne pepper 1/2 cup buttermilk 1 large egg 1/4 cup grated onion 1 Tablespoon unsalted butter, melted Vegetable oil for frying Directions In a large bowl, combine 1 cup cornmeal, ½ cup all-purpose flour, 1 Tablespoon sugar, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, and ¼ teaspoon cayenne pepper. In a separate bowl, whisk together ½ cup buttermilk, 1 large egg, ¼ cup grated onion, and 1 Tablespoon melted unsalted butter. Gradually add the wet ingredients to the dry ingredients, stirring just until combined. In a heavy-bottomed stock pot or Dutch oven, heat approximately 2 inches of vegetable oil to 350°F. Use a thermometer to ensure the oil stays at a consistent temperature. Using a small scooper or tablespoon, carefully drop spoonfuls of the batter into the hot oil. Be sure not to overcrowd the pan. Fry the hush puppies for approximately 2-3 minutes on each side, or until they are golden brown and cooked through. Remove them from the oil with a slotted spoon and place them on a paper towel-lined plate or a wire cooling rack on a baking sheet to drain any excess oil. Serve the hush puppies warm as a side dish with your favorite Southern meal. They are especially delicious with a Creamy Cajun Dip or a drizzle of honey. How to Store Fried Hush Puppies Leftovers can be stored in an airtight container in the refrigerator for up to two days. Reheat them on a parchment-lined baking sheet in a 350°F oven for about 10 minutes to regain their crispiness. How to Freeze Fried Hush Puppies Prepare and fry as directed. Allow the Hush Puppies to drain on a paper-towel-lined plate to remove any excess oil. Once they have cooled completely, store them in a freezer-safe bag or container for up to 2 months. To reheat, place frozen Hush Puppies on a parchment-lined baking sheet and bake for approximately 12-15 minutes in a 350°F oven. 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