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Layering flavors is the easiest way to make good food become great food. Seasonings and oils are the most economical ways to build flavors in any dish. One of the quickest ways to add a ton of flavor is the use of infused oils. Aromatic oils have been around for centuries. They're known not only for their medicinal properties but for their versatility in the kitchen. Not to mention, they are stunning in glass jars, which is a bonus in my book! There are many variations that can be made with items such as lemon, thyme, and rosemary, so it is easy to tailor it to your personal preference. Today, I'm sharing with you one of my favorites. I'm not someone who likes super spicy food. I much prefer a slow heat that doesn't burn off my tastebuds, you know? The cayenne in this offers a hint of spice and the garlic adds a savory sweetness. The two together are nothing but pure magic. Why You’ll Love Cayenne and Garlic Infused Oil Budget Friendly : Making your own infused oils is probably the most affordable way to add in a lot of flavor. Customizable : Infused oils can be totally customized to fit your taste preferences. Extend Life of the Harvest : Infusing oils is an excellent way to preserve the flavors of fresh herbs that may not last long. By submerging herbs in oil, you can extend their usability, allowing you to enjoy their taste long after the growing season has ended. How to Use Cayenne and Garlic Infused Oil Use when cooking and sautéing. Drizzle over breads, meats or vegetables for a spicy kick. Use as a marinade for meats or vegetables. Use as a salad dressing oil and vinegar make a delicious salad dressing. Add to pasta dishes to enhance the flavor. Try Cayenne and Garlic Infused Oil in These Recipes Sauteed Sugar Snap Peas Parmesan Herb Roasted Potatoes Spicy Italian Roasted Carrots Advertisement Helpful Tips Quality Ingredients : Use high-quality, fresh (and acidified, if desired) or dried herbs and a good-quality carrier oil (e.g., olive oil, coconut oil).  Cleanliness : Ensure all equipment is thoroughly cleaned and dried to prevent bacterial growth.  Strain the oil : after infusion to remove the herbs and/or spices. Base Oils Suitable For Infusing Base oils are easy to find and come in a variety of price points. Look for high quality in oils such as Olive oil, known for its rich flavor and health benefits, making it an excellent choice for infusions that can elevate your cooking and wellness routines. Avocado oil stands out for its creamy texture and high nutritional value, making it a fantastic base for infusions aimed at both culinary delights and health benefits. Coconut oil, with its unique aroma and solid state at room temperature, can create delightful infusions that are perfect for both cooking and skin care. Grapeseed oil, which has a light taste and high smoke point, ideal for infusing delicate herbs and spices without overpowering their natural flavors. Sunflower oil is another great option, offering a neutral flavor profile that allows the infused ingredients to shine, whether in dressings or therapeutic applications. Almond oil, rich in vitamins and minerals, is perfect for infusing with herbs for both culinary uses and as a nourishing oil for skin and hair. Sesame oil, particularly toasted sesame oil, adds a distinct flavor to infusions, making it a favorite in Asian cuisine and for enhancing healthful properties. Flaxseed oil, known for its omega-3 fatty acids, can be infused with herbs to create nutritious blends that support overall wellness and can be used in salads or smoothies. Want More Homemade Condiments? Check out these fan favorites! Asian Plum Sauce Nacho Cheese Sauce Sweet and Smoky BBQ Sauce Yield: 1 quart Ingredients 32 ounces good quality olive oil 5 cayenne peppers, dried or 4 teaspoons dried crushed red pepper flakes 10 cloves garlic, peeled 10 whole black peppercorns Directions In a medium saucepan, combine all ingredients and simmer over low-medium heat for approximately 10 minutes or until the temperature reaches at least 180 degrees. Remove from heat and allow mixture to cool to room temperature. Using a mesh strainer, carefully pour the oil mixture into your jar. Discard peppers, garlic, and peppercorns. Seal tightly with a lid. Store in the refrigerator for up to a month. How to Store Cayenne and Garlic Infused Oil Store your cayenne and garlic-infused olive oil in a cool, dark place. It's best used within 2-3 weeks to ensure freshness and flavor intensity. If you enjoyed this recipe, let us know by clicking the heart icon at the bottom of the screen! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today! Advertisement

This delicious family favorite is a spicy twist to the classic cornbread recipe! Jump to Recipe Did you know there’s a huge debate about cornbread? Oh yes, friend, people all over are having heated discussions about whether a single ingredient should be added to homemade cornbread. That ingredient - sugar, or any sweetener, actually. This argument has been going on for decades. Seriously. It’s a thing. Look it up! I grew up eating cornbread one of two ways. My mom made the blue box stuff, which is a sweetened cornbread. My born and raised Southern grandmother made homemade cornbread in a cast iron skillet so well-seasoned no one dared to touch it and not a grain of sweetener in sight. Early on in my homemaking years, I made the blue box stuff simply out of convenience. But now? I’m team savory, and I’ve gone back to Southern-style cornbread made in my cast-iron skillet. But I add a spicy twist, creamy sharp cheddar cheese, and garden-fresh jalapenos! Why You’ll Love This Jalapeño Cheddar Cornbread Easy to Prepare . This recipe comes together in a matter of minutes with just a couple of simple steps. Affordable . There’s a reason cornbread has been around for so long. It's made with budget-friendly pantry staples. Customizable . If you want to add a sprinkle of sugar while making this recipe, I won’t hold it against you. You could also use fewer jalapenos for a milder flavor or use a Pepperjack cheese with the jalapenos to give your cornbread an extra kick of flavor. What To Serve With Jalapeño Cheddar Cornbread Of course, homemade cornbread pairs deliciously with a big bowl of Slow Cooker Red Beans and Rice or Chili , but I often add this as a side dish to many of our favorite meals. One of our Sunday Suppers is Lemon Thyme and Garlic Roasted Chicken , Easy Homemade Macaroni and Cheese , and Simple Sauteed Green Beans . Helpful Tips If you're sensitive to heat like I am, I recommend wearing gloves when handling the jalapenos. 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. I recommend using a 10-inch cast-iron skillet. This should yield 8 thick slices. Advertisement Want More Tasty Bread Recipes? Try These! Honey Butter Yeast Rolls Sourdough Discard Cheddar Garlic Drop Biscuits Ingredients 1 ¼ cup cornmeal 1 ½ cup all-purpose flour 1 Tablespoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 ½ cup buttermilk 2 large eggs 1/4 cup unsalted butter, melted 2 cups sharp cheddar cheese, shredded 1/2 cup jalapeños, thinly sliced Directions Preheat oven to 400°F. Prepare a 9-inch square baking pan or a cast-iron skillet with butter or cooking spray. In a large bowl, whisk together 1 ¼ cup cornmeal, 1 ½ cup flour, 1 Tablespoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt. In a separate bowl, mix the 1 ½ cup buttermilk, 2 large eggs, and ¼ cup melted unsalted butter until well combined. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix. Fold in the 2 cups shredded sharp cheddar cheese and ½ cup thinly sliced jalapeños. Pour the batter into the prepared baking pan or skillet. Spread it evenly with a spatula. Bake for approximately 20-22 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean. How to Store Jalapeño Cheddar Cornbread Store leftovers in an airtight container in the refrigerator for up to 5 days. How to Freeze Jalapeño Cheddar Cornbread Prepared and cooled cornbread can be frozen for up to 1 month if wrapped tightly in plastic wrap and stored in a freezer-safe container or bag. To reheat, allow cornbread to thaw in the refrigerator. Bake in a preheated 350°F oven for approximately 15 minutes or until heated through. Did you make this Jalapeño Cheddar Cornbread? Let us know 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

These homemade hamburgers are deliciously juicy and full of caramelized onion flavor! Jump to Recipe Who doesn’t love a mouthwatering homemade burger? We enjoy simple burger with just a little salt and pepper loaded with crisp fresh lettuce, tomatoes, onions, and pickles. We enjoy Mediterranean inspired burgers topped with sliced red onions and feta cheese. But this Caramelized Onion Burger is our new favorite! As I mentioned in this post , I recently made my own Caramelized Onion Powder after spotting a store-bought blend that peaked my interest. And what better way to use my new homemade creation than as a flavorful burger seasoning? Caramelized onions have a delicious savory-sweet umami flavor that pairs beautifully with beef making for a tasty burger with minimal ingredients. Because at the end of the day, you still want your burger to taste like a burger, right? What If I Don’t Have Homemade Caramelized Onion Powder? If you don’t have the equipment needed to make your own homemade caramelized onion powder, no worries! You can purchase a store-bought option like this one or simply add caramelized onions into the meat mixture. What We Love About These Caramelized Onion Burgers Ease . These burgers are simple to make and have simple, tasty ingredients. Plus, they’re ready in less than 30 minutes, making them perfect for busy weeknights. Budget Friendly . Burgers are easy on the wallet because of their simplicity. Kid Approved . Even the pickiest of eaters enjoy a juicy, homemade burger. The caramelized onion powder is perfect for those with texture issues or simply don’t care for the taste of regular onions. What You’ll Need to Make Caramelized Onion Burgers Ground Beef I typically use 85/15 ground chuck; however, an 80/20 blend will result in a juicier burger. A blend of 90/10 ground beef can result in a dryer burger. Ketchup The sweetness of the tomato in the ketchup pairs well with the mildness of the caramelized onions. It also adds a bit of moisture to the meat. Eggs Eggs add moisture and a nice richness to the meat. They also act as a binder to help the patty keep its shape. Seasonings Caramelized Onion Powder is the star of this burger. You’ll also need a little salt and pepper. I use dehydrated homegrown parsley or carrot tops as well for a little bit of green earthiness. Breadcrumbs I love to use freshly toasted homemade breadcrumbs in my burger and meatball recipes. The breadcrumbs not only act as a binder but will also help the meat retain its natural fat and juices. How to Make Caramelized Onion Burgers Making these burger patties is super simple and really comes together in just a few easy steps. First, you’ll need a large mixing bowl to work the meat in. Using one hand, combine the ground beef just slightly with your hands. You are just breaking up the large portions. Next, add the ketchup, eggs, seasonings, and breadcrumbs. Using both hands work everything into the meat by gently folding and pressing everything together. If you’ve ever worked with fresh dough, it is the same kind of kneading concept here. You don’t want to overwork the meat mixture because it can quickly dry out. Form the patties by pinching off a small amount. You want about ¼ of a cup or about 4 to 5 ounces. Roll the meat mixture into a ball then begin flattening it with your palms. You want the patty to have about ¾ to 1-inch thickness. The patty should be close to the same width as the bun you are using. In a large skillet over medium heat, add 1 Tablespoon of oil. I love my Cayenne and Garlic Infused Oil for this recipe. Allow the pan to become hot and carefully add patties until the pan is full but not overcrowded. Work in batches if necessary. Brown each side of the patty for approximately 4 minutes or until an internal temperature of 155 is reached. Remove burgers from pan and allow to rest for a couple of minutes. Place the patty on the bun and top with sharp cheddar cheese and additional caramelized onions. Check us out on YouTube ! Yield: 6-8 Burgers Ingredients 2-pound lean ground beef ¼ cup ketchup 1 large eggs 1/3 cup caramelized onion powder 1 Tablespoon dried parsley 1 teaspoon salt ½ teaspoon ground black pepper 1/4-1/2 cup plain breadcrumbs Directions In a large bowl, mix all ingredients together until thoroughly combined. Form the patties by pinching off a small amount. You want about ¼ of a cup or about 4 to 5 ounces. Roll the meat mixture into a ball then begin flattening it with your palms. You want the patty to have about ¾ to 1-inch thickness. The patty should be close to the same width as the bun you are using. In a large skillet over medium heat, add 1-2 Tablespoon of oil. Brown each side of the patty for approximately 4 minutes or until an internal temperature of 155 is reached. Remove burgers from pan and allow to rest for a couple of minutes. Place the patty on the bun and top with sharp cheddar cheese and additional caramelized onions. Looking for more ground beef recipes? The Best Homemade Greek Burger Teriyaki Meatballs Slow-Cooker Salisbury Steak Want to help a small family business in a big way? Click the heart icon and share this recipe with someone who enjoys 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!

Juicy, tender chicken infused with a delicious blend of lemon thyme, garlic, and lemon roasted to perfection. A simple and elegant recipe that is sure to impress! Jump to Recipe Enjoy this whole chicken that is absolutely bursting with flavor, thanks to a delightful combination of lemon thyme, garlic, and zesty lemon - all roasted to achieve a golden-brown perfection. This recipe is not only straightforward but also exudes an air of sophistication, making it a warm and comforting dish that is sure to please any palate! What to Serve with Lemon Thyme and Garlic Roasted Chicken White Cheddar Loaded Mashed Potatoes Creamy Corn Au Gratin Honey Butter Yeast Rolls Helpful Tips Choosing the Chicken : Opt for a chicken that is free-range or organic for the best flavor and quality. Crispy Skin : For extra crispy skin, ensure the chicken is completely dry before applying the seasoning and leave it uncovered in the refrigerator for a few hours before roasting. Rest . Allow the roasted chicken to rest for at least 10 minutes before carving. This allows the juices to redistribute, ensuring a moist and tender chicken. How to Know When the Roasted Chicken is Done? You’ll know the chicken is done when the juices run clear when cut between the thigh and breast. The internal temperature should be at 165 degrees. Advertisement Don’t Throw Out Those Chicken Bones! Save those chicken bones and make a delicious Homemade Chicken Stock ! Want More Tasty Chicken Recipes? Try these! Buttermilk Fried Chicken Three Pepper Chicken Caramelized Onion Fried Chicken Ingredients 1 whole chicken, approximately 3 ½-4 pounds 1 stick butter, softened 15 cloves garlic, finely minced 2 Tablespoons dried lemon thyme leaves, crushed Lemon zest from 2 lemons Juice from 2 lemons 2 teaspoon kosher salt 1 teaspoon ground black pepper 2 lemons, quartered 1 large onion, quartered ½ cup homemade chicken stock Additional salt & pepper to taste Kitchen twine Directions Remove thawed chicken from the refrigerator and allow it to rest at room temperature for approximately 30 minutes prior to preparation. Preheat oven and large cast iron skillet to 350 degrees. Remove the neck and giblets from chicken if needed. Rinse chicken with cold water. Pat dry with paper towels. In a small bowl, blend together softened butter, lemon thyme, minced garlic, lemon zest, lemon juice, 2 teaspoons kosher salt, and 1 teaspoon ground black pepper. Carefully, loosen skin on top of the chicken (breast side) and around the thighs. Add half of lemon thyme and garlic butter mixture to the underside of the skin. Rub the remaining butter mixture on top of the skin. Add the quartered lemons and onions to the inside of the chicken cavity. Tuck the tips of the wings under the chicken to avoid burning. Tie legs together with kitchen twine. Carefully, remove hot cast iron from the oven. Add chicken stock and chicken to the cast iron. Roast chicken in cast iron for approximately 50-60 minutes or until the internal thermometer in the thickest part of the chicken thigh registers 165 degrees. Turn the heat up to 450 degrees and continue roasting for another 10-15 minutes or until the skin on the chicken is crispy. Carefully, transfer chicken to a cutting board and allow it to rest for 10 minutes prior to carving. Season with additional salt and pepper if desired. Make Ahead Prep The chicken can be prepped and seasoned then stored tightly covered in the refrigerator for up to one day in advance. How to Store Lemon Thyme and Garlic Roasted Chicken Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. How to Freeze Lemon Thyme and Garlic Roasted Chicken Leftover meat can be stored in an airtight freezer-safe container. Use within 3 months. If you made this Lemon Thyme and Garlic Roasted Chicken recipe, let us know 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

Fresh Russet potatoes sliced super thin and fried to golden perfection. These chips are so easy to make, that you’ll forget all about that bag of questionable ingredients in your pantry! Jump to Recipe I’ve mentioned before that while in undergrad, the foreign language I studied was Greek. My sweet professor would bring in some of the most amazing treats. Being the only student in the class meant I had the unique advantage of savoring these delicious offerings all to myself, which was a true indulgence. Her homemade dishes sparked my creativity in the kitchen, leading me to prepare a meal inspired by Greek flavors consisting of The BEST Homemade Greek Burger and Homemade Tzatziki Sauce . What goes better with a burger than some delicious homemade fried potato chips? Why You’ll Love Making Homemade Fried Potato Chips Affordable . Budget-friendly staples like potatoes are perfect for any budget. Easy to Prepare . With minimal steps, you’ll be eating your homemade fried potato chips in no time! Healthier Option . Compared to fast-food fries or a bag of store-bought chips, this really is a healthier option, especially if you bake instead of fry! Customizable . Season these potato chips with your favorite spices or blend. My personal favorite is with my homemade Caramelized Onion Powder . What to Serve With Homemade Fried Potato Chips Honey Mustard Pork Chops and Sauteed Sugar Snap Peas Buttermilk Fried Chicken and Roasted Ranch Broccoli Advertisement Helpful Tips Consistent Slicing . I use a standard box grater with the slicing slits on the side. You can save time by using a food processor with a slicing attachment. The old-fashioned way of a sharp knife also works, just be very careful! Russets . Russet potatoes have a low moisture content and a high starch level, making them the perfect option for crispy chips. Pre-Soak Potatoes . Soaking the potatoes before frying will help to draw out the starch from the surface and prevent the sugars from browning before the potato is cooked, resulting in crispy chips that don’t stick together during the frying process. Monitor Oil Temperature : Use a thermometer to keep the oil at a steady temperature. Heavy-Bottomed Pot . You want to use a heavy-duty pot like a Dutch oven. Want More Potato Recipes? Give these a try! Cajun Mashed Potato Bites with Creamy Cajun Dip Cheesy Au Gratin Potatoes White Cheddar Loaded Mashed Potatoes Yield: 6-8 servings Ingredients 2 ½ pounds Russet potatoes 1 quart oil, such as vegetable oil 1 Tablespoon salt Ice and Water Directions Rinse the potatoes under cold water. Carefully peel and slice potatoes then place into a large bowl with ice, water, and salt. Soak for about 30 minutes. Drain potatoes and pat dry with a clean kitchen towel. In a 6-quart Dutch oven over medium-high heat, bring oil to a temperature of 350 degrees. Working in small batches, carefully add potatoes to hot oil. Fry potatoes for approximately 3-5 minutes or until golden brown. Remove potatoes from Dutch oven with a metal slotted spoon and place on a paper towel-lined plate to drain off any excess oil. Continue working in small batches until all chips have been cooked. Baking Instructions Prepare potatoes as directed. Cover potatoes with 2-3 Tablespoons of olive oil and toss well. Line a large baking sheet with parchment paper. Layout potato chips in a single layer. Bake in a pre-heated 450-degree oven for approximately 15 minutes or until the potatoes are golden and crispy. These homemade fried potato chips are best eaten while warm and crispy. How to Store Homemade Fried Potato Chips Use a paper towel and lightly press the potato chips to remove any excess oil. Store potatoes in an airtight container in the refrigerator for up to 3 days. To reheat, place potatoes on a parchment-lined baking sheet and bake in a preheated 400-degree oven for approximately 10-12 minutes or until potatoes are heated through and crispy. Did you make these Homemade Fried Potato Chips? Let us know how they turned out! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today! Advertisement

Deliciously tender pasta covered in an ooey-gooey cheese sauce makes this macaroni and cheese recipe comfort food at its finest! Jump to Recipe When my husband and I were first married almost 20 years ago, I had no idea what I was doing in the kitchen. Aside from a sub-par 7th-grade Home Economics class, I wasn’t taught how to cook. I didn’t have an arsenal of family recipes to start with, or any idea where to begin to create my own. I’d watched a few episodes of Rachel Ray but that’s about it. I didn’t know how to make anything that didn’t come out of a box and even then, it could be hit or miss. So, I went to our local library. I searched through probably a hundred or so cookbooks and wrote down delicious-looking recipes onto index cards. I used those index cards to work on my cooking skills. My poor husband was a wonderful guinea pig and continued cheering me on, even when the meal wasn’t really edible. I’ve made millions of meals over the years and my cooking has gotten much better. I’ve learned from my mistakes and how to be creative in the kitchen. I have created some of our family's favorite dishes. This blog is for our daughters. So that when they venture into adulthood, they’ll have an arsenal of family recipes and a little piece of me to take with them. Why You’ll Love This Easy Homemade Macaroni and Cheese Recipe Comfort Food . This is the ultimate in nostalgic comfort food at its very best. Easy to Prepare . With just a few easy steps, you’ll have this classic on the table in no time! Budget Friendly . A few affordable pantry staples is all you’ll need to create this masterpiece of cheesy goodness. What to Serve with Easy Homemade Macaroni and Cheese Buttermilk Fried Chicken Classic Homemade Meatloaf Homemade BBQ Meatballs Advertisement Helpful Tips DIY . 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. Al Dente . By slightly undercooking the paste, you will ensure that it retains a bit of firmness. This will help the noodles to absorb the flavors of the cheese sauce while still achieving that perfect balance of tenderness once it’s baked. Go Low . When making the cheese sauce, you want to use low heat. This will help the cheese melt smoothly. Want More Cheesy Recipes? Try these: Cheesy Au Gratin Potatoes Creamy Corn Au Gratin Cheesy Beef and Noodles Yield: 8 servings Ingredients 16 ounces elbow macaroni, cooked al dente and drained 4 Tablespoons unsalted butter 2 Tablespoons all-purpose flour ½ cup reserved pasta water 12 ounces evaporated milk 2 cups sharp cheddar cheese, freshly shredded 1 cup parmesan cheese, freshly shredded ¼ teaspoon black pepper ½ teaspoon salt 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon dried parsley Directions Preheat oven to 350 degrees. Prepare pasta according to package directions for al dente. Reserve ½ cup pasta water. Drain pasta. In a 6-quart stockpot, melt 1 stick of unsalted butter and add 2 tablespoons of all-purpose flour. Cook for approximately 2 minutes. Slowly stir in 12 ounces of evaporated milk and ½ cup reserved pasta water stirring constantly and cook over medium-low heat for approximately 5-7 minutes or until the mixture has thickened. Add 1 ½ cups cheddar cheese and ½ cup Parmesan, ¼ teaspoon ground black pepper, ½ teaspoon salt, 1 teaspoon each of garlic powder, onion powder, and dried parsley. Heat pasta through and allow sauce to slightly thicken, approximately for 1-2 minutes. Remove from heat and carefully spoon mixture into a greased 3-quart baking dish. Top with the remaining cheese and bake for approximately 15 minutes or until cheese is melted and edges are golden brown. Stove-top Method Want to skip the baking part at the end of the recipe? Simply cook the pasta until it reaches your preferred tenderness and continue preparing as directed. Add the cheese and stir well to incorporate. How to Store Easy Homemade Macaroni and Cheese Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. How to Freeze Easy Homemade Macaroni and Cheese Prepare as directed but do not bake. Spoon the macaroni and cheese mixture into a freezer-safe dish with a snap-on lid or cover tightly with aluminum foil and/or plastic wrap. Use within 3 months. 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

Layer after layer of tender pasta covered with a delicious American-style Bolognese sauce and piles of ooey-gooey mozzarella, provolone, and parmesan cheeses. Jump to Recipe Homemade lasagna is known for being a go-to freezer meal because it’s easy to prepare, freezes beautifully, and reheats perfectly. It’s always well-received, even by the pickiest of eaters. That’s why you’d be hard-pressed to find my freezer without one. Beyond being a stellar freezer meal, lasagna is perfect for just about any occasion. Whether you’re hosting guests or having a casual family dinner on a busy weeknight, my homemade lasagna is a dish that's sure to impress! I like to serve it with a side of Simple Sauteed Green Beans and Sourdough Discard Cheddar Garlic Drop Biscuits . Why You’ll Love This Homemade Lasagna Recipe Meal Prep . This recipe makes two 9x13 pans and is perfect for meal preparation. Freezer Friendly . Homemade lasagna freezes beautifully. Customizable . Lasagna is easy to customize to your taste preferences. Try adding spicy Helpful Tips Cover . Make sure the noodles are completely covered in sauce. This will help the noodles to cook and not be dry and crispy. Avoid . Skip the no-boil lasagna noodles and use the regular dry ones. I find that the no-boil noodles become overcooked and mushy during the baking process. Just stick to the original noodles. Rest . Allow the lasagna to rest for at least 30 minutes before cutting. This will help the slices keep their shape. Advertisement Want More Italian-inspired Recipes? Try these: Italian Meatball Subs Pepperoni Pizza Pinwheels 5 Cheese and Italian Sausage Baked Penne Spicy Sausage and Spinach Alfredo Yield: Makes Two 9x13 pans, 12 servings each Ingredients 16 ounces no-boil lasagna noodles, uncooked 2 pounds lean ground beef 2 yellow or white onions, finely chopped 2 green bell peppers, finely chopped 6 cloves garlic, minced 2 Tablespoons infused oil 48 ounces spaghetti sauce 2 Tablespoons dried Italian seasoning 2 Tablespoons dried parsley 2 teaspoon salt 1 teaspoon ground black pepper 1 teaspoon ground chili powder Cheese Layer 16 ounces cottage cheese 8 ounces freshly grated parmesan cheese, reserve 4 ounces for final layer 8 ounces freshly grated mozzarella cheese 2 large eggs, lightly beaten 16 ounces sliced provolone cheese Directions Preheat oven to 350 degrees. In a large skillet, cook ground beef over medium-high heat until browned and completely cooked through. Remove cooked beef to a paper towel-lined plate and set aside. Add oil to pan and add in onions and peppers. Sauté until tender, approximately 2-3 minutes. Be sure to scrape up any of the ground beef bits stuck in the pan. There is a ton of flavor there! Add garlic to onions and peppers and sauté for an additional 1-2 minutes or until garlic is fragrant. Slowly add in spaghetti sauce. Gently stir to combine with meat and vegetables. Add in seasonings. Stir to combine and simmer on low for approximately 30 minutes. While sauce is simmering, prepare cheese mixture. In a large bowl, combine cottage cheese, parmesan, mozzarella, and eggs. Gently mix to thoroughly combine. Lightly grease two 9x13 baking pans with non-stick spray. To the bottom of each baking dish, evenly distribute one cup of sauce. Place uncooked lasagna noodles to fit bottom of the dish. You may have to break a couple so that they fit properly. Add another one cup of sauce and spread evenly over the noodles. Using a quarter-cup measuring cup, scoop cheese mixture and place six mounds on top of sauce and noodles. Tear or cut 3 provolone cheese slices in half add to each cheese mound and press down slightly. Continue layering noodles, sauce, and cheeses until you reach the top of the baking dish. Bake covered with a “tinfoil tent” for approximately 40 minutes. Remove aluminum foil and add additional parmesan cheese. Bake an additional 5-10 minutes until cheese is lightly browned and completely melted. Allow to cool for at least 20 minutes before cutting. Make Ahead Prepared and assembled lasagna can be refrigerated for up to 2 days in advance. When ready, bake as directed. How to Store The Easiest and Cheesiest Homemade Lasagna Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. How to Freeze The Easiest and Cheesiest Homemade Lasagna Homemade lasagna can be frozen before or after baking. Store the lasagna in a freezer-safe container with a snap-on lid or cover tightly with aluminum foil and/or plastic wrap. Use within 3 months. How to Reheat Frozen Homemade Lasagna Allow the lasagna to thaw in the refrigerator for at least 24 hours. Reheat previously baked lasagna in a preheated 350-degree oven for approximately 35-40 minutes or until heated through. If baking a lasagna that has not been previously baked, bake in a preheated 350-degree oven for 45-50 minutes or until the noodles are tender. Want to help a small family business in a big way? Share this recipe with someone who loves delicious homemade food! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today! Advertisement

You might think that an easy recipe like this wouldn’t pack much of a punch, but you’d be pleasantly surprised. The combination of simple spice staples like onion, garlic, salt, and pepper elevates these garden-fresh green beans to a whole new level! Jump to Recipe Do you reach peak “adulting” status when you have a favorite vegetable? I believe I must have because these sauteed green beans are hands down my absolute favorite. Seriously, I cook them probably two or three times a week in the summer and fall. As soon as I’ve picked a good handful or two from the garden, we are having them as a vegetable side with dinner. Simple and delicious! What to Serve With Simple Sauteed Green Beans Honey Mustard Pork Chops and White Cheddar Loaded Mashed Potatoes Simple Skillet Sweet and Sour Chicken Creamy Cajun Shrimp and Sausage Pasta Helpful Tips Choose Fresh Beans : Select bright green beans that are firm and free from blemishes for the best flavor and texture. A Quick Boil . The key to getting the beans tender on the inside and perfectly seared on the outside is to blanch them in boiling salted water so they cook rapidly through to their core before their exteriors have a chance to start softening. Don't Overcook : Aim to keep the beans slightly crisp to retain their vibrant color and nutritional value. Advertisement Want More Delicious Vegetable Side Dish Recipes? Ranch Roasted Broccoli Spicy Italian Roasted Carrots Creamy Corn Au Gratin Ingredients 1-pound fresh green beans, washed and trimmed 1 Tablespoon Garlic and Cayenne Infused Oil ½ teaspoon ground black pepper ½ teaspoon fine sea salt ¼ teaspoon onion powder ¼ teaspoon garlic powder Crushed red pepper to taste, optional Directions Start by washing the green beans thoroughly. Trim the ends if necessary. Fill a large pot with 6 cups of water and 1 teaspoon of salt, and bring to a boil. Add beans and cook until tender-crisp, for approximately 3 minutes. Drain and run under cool running water for approximately 3-4 minutes. Drain and set aside. In a large skillet over medium heat, add 1 Tablespoon of infused oil to coat bottom of pan. Carefully add the well-drained green beans to the hot skillet. Add ½ teaspoon ground black pepper, ½ teaspoon fine sea salt, ¼ teaspoon onion powder, ¼ teaspoon garlic powder, and crushed red pepper flakes to taste preference. Sauté for approximately 10 minutes or until beans begin to blister and lightly char. How to Store Simple Sauteed Green Beans Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. Did you enjoy this Simple Sauteed Green Beans recipe? Let us know in the comments below and don’t forget to click that heart icon at the bottom of your screen. Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today! Advertisement

Sweet carrots are seasoned with a blend of spice and Italian seasonings, then roasted until lightly crisp and tender. Jump to Recipe When in need of a quick and easy dinner on a busy weeknight, the last thing I want is to complicate it with an elaborate side dish. That's where roasted vegetables come to the rescue! One of the favorites in our household is Spicy Italian Roasted Carrots. This side dish is perfect whether you're serving a no-fuss family meal or cooking a special dinner for guests. It's guaranteed to be a hit every time! Why You’ll Love This Spicy Italian Roasted Carrots Recipe Budget Friendly . Carrots are probably one of the most affordable vegetables that give you a good amount of bang for your buck. Healthy Side Dish : Carrots are packed with vitamins and fiber. Roasting them with spices provides a nutritious option without compromising taste. Easy to Prepare : This dish requires minimal prep time. Just toss the carrots with olive oil and spices before roasting. What to Serve with Spicy Italian Roasted Carrots This delicious side dish is the perfect compliment to classics like Cheesy Chicken Broccoli Rice Casserole and Classic Homemade Meatloaf Helpful Tips Uniform Size : Cutting the carrots into uniform sizes ensures they cook evenly. Line the baking sheet . Lining the baking sheet with parchment paper will ensure the carrots won’t stick to the pan. Making plating and cleaning up a breeze. Spice Level : Adjust the amount of red pepper flakes to suit your preferred level of spiciness. Italian Seasoning Blend. If you’re using an Italian seasoning blend, you’ll want to use 2 Tablespoons. Advertisement Want More Easy Vegetable Side Dish Recipes? Try these: Sauteed Sugar Snap Peas Buttermilk Fried Okra Creamy Corn Au Gratin For this recipe, I used garden-fresh herbs that I dehydrated with my Excalibur Dehydrator . If you're using fresh herbs, you’ll want to use approximately 3 teaspoons for every teaspoon of dried. Ingredients 2 pounds fresh carrots 2 tablespoons infused oil ¼ cup dark brown sugar 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon dried basil 1 teaspoon dried oregano 1 teaspoon dried rosemary ½ teaspoon smoked paprika ¼ teaspoon ground cayenne pepper 1 teaspoon fine sea salt ½ teaspoon black pepper, freshly cracked Directions Preheat oven to 425 degrees. Prepare carrots by peeling, washing, and cutting them in half lengthwise. Then cut into 3”-4” pieces. In a large bowl, evenly coat 2 pounds of fresh-washed carrots with 2 Tablespoons of infused oil, ¼ cup dark brown sugar, 1 teaspoon each of garlic powder, onion powder, dried basil, dried oregano, dried rosemary, and ½ teaspoon of smoked paprika, ¼ teaspoon ground cayenne pepper, 1 teaspoon fine sea salt, and ½ teaspoon freshly cracked black pepper. Transfer coated carrots to a large baking sheet lined with parchment paper. Arrange carrots in a single layer and bake for approximately 15 minutes. Remove the baking sheet from the oven and toss carrots. Bake for an additional 15-20 minutes. Depending on the thickness of the carrots, you may need to toss them a third time and bake an additional 15 minutes or until the carrots are tender and lightly browned. How to Store Spicy Italian Roasted Carrots Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. If you enjoyed this recipe, we would really appreciate it if you would please leave a comment and click that heart icon at the bottom of the screen. Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today! Advertisement

This hearty dish combines thinly sliced potatoes with rich, creamy sauce, and a generous topping of melted cheese, baked to golden perfection. Jump to Recipe This hearty dish is comfort food at its best! Whether it’s for a casual dinner at home, a bountiful holiday feast, or an addition to a potluck table, you can’t go wrong with cheesy potatoes. And making this classic is super simple! What Kind of Potatoes for Cheesy Au Gratin Potatoes? When it comes to making delicious Au Gratin potatoes, selecting the right variety is key to achieving that creamy, melt-in-your-mouth goodness. I highly recommend using Russet or Yukon Gold potatoes. These starchy types are perfect for thickening the sauce while ensuring your final dish is soft and tender. It's best to avoid waxy potatoes as they won't break down as well during cooking. What to Serve With Cheesy Au Gratin Potatoes This hearty side dish pairs perfectly with traditional favorites like Classic Homemade Meatloaf and Lemon Thyme Garlic Roasted Chicken Helpful Tips Using a mandolin can help you achieve consistent slices, ideally between 1/8 and 1/4 of an inch thick. This attention to detail ensures every bite is perfectly cooked and oh-so-satisfying! The heavy cream should coat all the potatoes evenly to ensure they don’t dry out. Don’t presoak the potatoes. Soaking them will cause them to lose some of their starch, which helps to keep this dish creamy. Advertisement Want More Cheesy Recipes? Easy Homemade Macaroni and Cheese Cheesy Beef and Noodles Cheesy Chicken Broccoli Rice Casserole Ingredients 4 large potatoes, peeled and thinly sliced 2 cups shredded cheese, such as cheddar or Gruyère 1 cup heavy cream 1 cup milk 2 Tablespoons butter 2 Tablespoons all-purpose flour 1 clove garlic, minced 1 teaspoon salt 1/2 teaspoon black pepper 1/2 teaspoon nutmeg (optional) 1/4 cup grated Parmesan cheese for topping Fresh parsley, chopped for garnish (optional) Directions Preheat your oven to 375°F. Grease a 9x13-inch baking dish with butter or non-stick cooking spray. In a medium saucepan, melt the 2 tablespoons of butter over medium heat. Add the 1 clove of minced garlic and sauté for about 1 minute, until fragrant. Stir in the 2 tablespoons of flour and cook for another minute until it forms a paste. Gradually whisk in the 1 cup of milk and 1 cup of heavy cream. Keep whisking constantly to avoid lumps. Cook until the mixture thickens, for approximately 5 minutes. Stir in the 1 teaspoon of salt, ½ teaspoon black pepper, and ½ teaspoon nutmeg (if using). Remove the saucepan from heat and add 1 1/2 cups of the shredded cheese. Stir until the cheese is fully melted and the sauce is smooth. Arrange half of the sliced potatoes in the bottom of the prepared baking dish. Pour half of the cheese sauce over the potatoes. Repeat the layers with the remaining potatoes and sauce. Sprinkle the remaining ½ cup of shredded cheese and ¼ cup of Parmesan cheese over the top layer. Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and continue baking for an additional 25-30 minutes, or until the potatoes are tender and the top is golden brown and bubbly. How to Make Cheesy Au Gratin Potatoes Ahead of Time This dish can be made up to 24 hours ahead of time. Simply prepare as directed, wrap tightly with aluminum foil or plastic wrap, and store in the refrigerator. When ready to bake, allow the baking dish to come to room temperature before placing it into a preheated 375°F oven. How to Store Leftover Cheesy Au Gratin Potatoes Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. How to Freeze Cheesy Au Gratin Potatoes Bake as directed and allow to cool completely. Wrap the baking dish tightly with aluminum foil and/or plastic wrap. Potatoes can be frozen for up to 2 months. To reheat, thaw in the refrigerator overnight. Allow baking dish to come to room temperature before baking in a preheated 375°F oven. Bake for approximately 25-30 minutes or until heated through. If you enjoyed this Cheesy Au Gratin recipe let us know by clicking that heart icon at the bottom of your screen! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today! Advertisement

Beaming with the brightness of fresh lemons, creamy butter, and the perfect amount of sweetness, this Lemon Pound Cake is sure to brighten anyone’s day! Jump to Recipe Y’all, get ready to awaken your taste buds with a slice of this vibrant lemon pound cake! This sunny slice of heaven combines the rich, buttery goodness of pound cake with the invigorating brightness of lemon. Whether you're celebrating a special occasion or simply want to treat yourself, this cake is bound to wow your family and friends with its deliciously dense texture and gloriously cheerful flavor. This winter I made a batch of my Honey Lemon Cake Doughnuts and enjoyed the last one while cozied up on the couch with the dogs, a warm cup of tea, and a new book . Somewhere around chapter 11, I had a completely random thought/memory and probably a little louder than necessary told the sleeping dogs, “I should make my Lemon Pound Cake”. Surprisingly, not a single one of the three moved at all in the excitement I was feeling. Nonetheless, I took a short break from my reading to make one of our family favorites. Here’s why this recipe will become one of your favorites too: Why You’ll Love This Lemon Pound Cake Moist and Tender : The secret to a perfect lemon pound cake lies in its moist texture. Each slice is soft, tender, and melts in your mouth. Bright and Zesty Flavor : The combination of fresh lemon juice and zest infuses a refreshing brightness that pairs beautifully with the rich buttery flavor. Versatile : Whether it's a birthday, a family gathering, or a simple afternoon tea, this cake is perfect for any occasion. It’s delicious on its own or served with a dollop of whipped cream. Meal Prep : This recipe freezes absolutely beautifully. So go ahead and double the recipe! Helpful Tips Use room temperature ingredients to avoid clumping. Grease your pans REALLY well so that the cake releases easily. Vanilla extract can be used if you don’t have lemon on hand. One cup of sour cream or Greek yogurt can be used if you don’t have buttermilk. Advertisement Ingredients 1 cup unsalted butter, softened 2 cups granulated sugar 4 large eggs 1 tablespoon lemon zest (approximately 1-2 lemons) 3 tablespoons fresh lemon juice 1 teaspoon lemon extract 3 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup buttermilk ½ cup powdered sugar Directions Preheat your oven to 325°F. Grease and flour a 10-inch bundt pan or two loaf pans. In a large mixing bowl, cream together 1 cup of butter and 2 cups granulated sugar together until light and fluffy. Add the 4 large eggs one at a time, beating well after each addition. Mix in the 1 tablespoon lemon zest, 3 tablespoons lemon juice, and 1 teaspoon lemon extract until combined. In a separate bowl, whisk together the 3 cups all-purpose flour, ½ teaspoon of each baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the 1 cup of buttermilk. Begin and end with the flour mixture, mixing until just combined. Pour the batter into the prepared pan(s) and smooth the top with a spatula. Bake in the preheated oven for approximately 60-70 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for about 10 minutes, then carefully invert onto a wire rack to cool completely. Using a sifter, lightly dust the top of the cooled cake with the ½ cup powdered sugar or with lemon glaze. Optional Lemon Glaze 1 cup powdered sugar 2-3 tablespoons fresh lemon juice 1 teaspoon lemon zest In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth. Once the cake is completely cool, drizzle the lemon glaze over the top, allowing it to run down the sides. Advertisement Enjoy the taste of lemon? Give these vibrant recipes a try! Raspberry Lemon Muffins Lemon Sugar Cookies Creamy Lemon Chicken and Orzo 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 southern favorite starts with a tangy buttermilk soak, next a double dip into a cornmeal and flour mix with a kick then deep fried a glorious golden brown. Jump to Recipe Are you craving a delicious and satisfying snack that embodies the essence of Southern comfort food? Look no further than this homemade Buttermilk Fried Okra recipe! This mouthwatering family favorite is not just a side dish, it’s an experience that will transport your taste buds to a warm and welcoming kitchen where every bite is pure joy! Why You’ll Love Buttermilk Fried Okra Southern Classic . This is a year-round favorite in our house because of its crunchy texture and freshness of homegrown okra. Easy to Prepare . Okra is probably one of the easiest vegetables to work with. Simply give them a good wash, cut off the top, and cut into ½-inch pieces. These beauties fry up in about 3-5 minutes. Affordable . Whether you’re growing your own or purchasing at your local grocery store, okra is an affordable veggie that works well with any budget. What To Serve With Buttermilk Fried Okra This southern favorite pairs perfectly with other family favorites like Baked BBQ Bacon Chicken and Easy Homemade Macaroni and Cheese . Or serve it as a tasty appetizer with Homemade Buttermilk Ranch Dressing ! Advertisement Helpful Tips I typically use fresh or freeze-dried okra for this recipe. If using freeze-dried, the okra will reconstitute while it soaks in the buttermilk. It may take an extra minute or two for all of the pieces to be fully revived. For extra crispiness, double dredge the okra by dipping the flour-coated okra back into the buttermilk and then into the flour mixture again before frying. To check if the oil is ready for frying, drop a small piece of flour into the oil. If it sizzles and rises to the surface, the oil is ready. Want to Learn More About Freeze Drying? Check out my honest review of the Harvest Right Freeze Dryer ! Want More Delicious Veggie Recipes? Italian Roasted Red Peppers Cajun Mashed Potato Bites with Creamy Cajun Dip Creamy Corn Au Gratin Ingredients 1-pound fresh okra, washed and sliced into 1-inch-sized pieces 1 cup buttermilk ½ cup flour ¾ cup cornmeal 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon salt ½ teaspoon chili powder ½ teaspoon black pepper vegetable oil for frying Directions Rinse the okra under cold water and pat dry with paper towels. Slice the okra into 1/2-inch pieces and set aside. Place the sliced okra in a large bowl and pour the 1 cup buttermilk over it. Stir well to ensure all pieces are well-coated. Allow the okra to soak in buttermilk for about 15-20 minutes. This will help the coating adhere better. In a separate shallow dish, combine ½ cup flour, ¾ cup cornmeal, 1 teaspoon each of onion powder, garlic powder, and salt. To this mixture add ½ teaspoon each of black pepper and chili powder. Mix well to ensure even distribution of spices. Using a slotted spoon, remove the okra from the buttermilk, allowing any excess to drip off. Toss the okra in the flour mixture until they are fully coated. Shake off any excess coating. Place the covered okra back into the buttermilk for just a few seconds to quickly recoat. Then place the okra back into the flour and cornmeal mixture. You can omit this step if you don't want a thicker coating on the okra. In a large skillet or deep fryer, pour enough vegetable oil to cover the okra pieces and heat over medium-high heat. The oil should be around 350°F. Working in small batches, carefully add the coated okra to the skillet, ensuring not to overcrowd the skillet. Fry for approximately 3-5 minutes or until golden brown and crispy. Use a slotted spoon to remove the fried okra and transfer it to a paper towel-lined plate to drain off any excess oil. Advertisement How to Store Buttermilk Fried Okra Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. How to Reheat Buttermilk Fried Okra For the best quality, I recommend reheating leftovers on the stovetop for just a few minutes on each side until the pods are warmed through. If you enjoyed this Buttermilk Fried Okra recipe, click that heart icon at the bottom of your screen! Advertisement