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A delicious, refreshing dessert that combines the perfect balance of tart and sweet. You’ll never want that store-bought stuff again! Jump to Recipe Friends, we are in the full swing of Summer here in Southern Alabama. We've had a lot of days in the triple digits, and the humidity seems to have a vengeance. Nonetheless, we are prevailing with cool summertime treats like homemade pudding. You won’t find any “ artificial flavorings ” in this tasty treat. It’s packed full of real lemon flavor and has no junk ingredients. It’s an easy, flavorful dessert for those summertime barbeques or as a sweet reminder of summer during those long winter months! Why You’ll Love This Homemade Lemon Pudding Recipe No Junk Ingredients . Unlike the store-bought packages, this recipe uses basic pantry staples and nothing else. Easy . This homemade version comes together just as easily as that packaged stuff, but tastes a whole lot better! Make Ahead . The longer the homemade pudding chills, the more flavor it will have, which makes it perfect for those summer gatherings. How To Serve Homemade Lemon Pudding A dollop of fresh whipped cream and a couple of fresh berries make this summer simplicity in a dish. Or try it in my Strawberry Lemonade Lush for a delicious treat everyone will love! Advertisement Helpful Tips For Making Homemade Lemon Pudding Temper the Eggs . This prevents the yolks from curdling when added to the hot mixture. Plastic Wrap . Press plastic wrap directly onto the surface of the cooked pudding to prevent a skin from forming as it cools. Strain or Not . If you want a creamier texture, feel free to strain the cooked pudding through a cheesecloth to remove the lemon zest bits. We don’t mind them and like the subtle texture they provide. There’s a ton of lemon flavor in the zest because it contains all the essential oils, so I don’t skimp on it. Stir Constantly . To avoid scorching, continue stirring the pudding mixture and keep a close eye on the heat. Secret Ingredient . Turmeric. It’s a natural way to give your homemade pudding that beautiful yellow color. It’s not necessary, but it does brighten up the dish. Craving More Lemon Desserts? Check out these family favorites! Lemon Pound Cake Lemon Sugar Cookies Honey Lemon Cake Doughnuts Sourdough Lemon Blueberry Muffins Raspberry Lemon Muffins Ingredients 1 cup granulated sugar 1/4 cup arrowroot powder or cornstarch 1/4 teaspoon salt 2 cups whole milk 3 large egg yolks, beaten ½ cup fresh lemon juice (about 2 lemons) 2 teaspoons lemon zest 2 Tablespoons unsalted butter 1 teaspoon Homemade Lemon Extract (or Pure Vanilla Extract) ¼ teaspoon Turmeric (optional) Directions In a medium saucepan, whisk together 1 cup sugar, ¼ cup arrowroot powder or cornstarch, and ¼ teaspoon salt until well combined. Gradually whisk in the 2 cups of whole milk until smooth. Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and comes to a boil, approximately 5-7 minutes. In a small bowl, gradually whisk a few spoonfuls of the hot milk mixture into the 3 beaten egg yolks to temper them. Then, whisk the tempered yolks back into the saucepan. Continue to cook the mixture for another 2-3 minutes, stirring constantly, until it thickens a bit further, approximately 2-3 minutes. Remove the saucepan from the heat. Stir in the ½ cup of lemon juice, 2 teaspoons of lemon zest, 2 Tablespoons of unsalted butter,1 teaspoon Homemade Lemon Extract, and ¼ teaspoon of Turmeric until the butter is melted and everything is well combined. Pour the pudding into individual serving dishes or a large bowl. Press plastic wrap directly onto the surface of the pudding to prevent a skin from forming. Let it cool to room temperature, then refrigerate for at least 2 hours until fully chilled. How to Store Homemade Lemon Pudding Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. DID YOU MAKE THIS HOMEMADE LEMON PUDDING? Let’s see it! Tag us on social media @theazaleahomestead for a chance to be featured. Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank-you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today! Advertisement

A buttery graham cracker crust is topped with a creamy lemon pudding and whipped cream mixture, then fresh strawberries, to create a luscious dessert that is completely made from scratch. Jump to Recipe Summer is here, and that means it’s time to indulge in our favorite desserts that help to keep us cool. We’ve been diving into fresh frozen treats like my Peach Butter Popsicles and Watermelon & Lime Slushie , which have been a perfect treat after working in the garden or hanging out at the beach. However, as I mentioned before, my girls and I are fair-skinned beauties, and too much sun doesn’t do us good. So, with a bit of time indoors, I went to work revamping an old favorite. The recipes I’ve used in the past always called for processed ingredients like pudding mixes and whipped cream. I knew I could make this luscious dessert even better by using completely made-from-scratch ingredients. Now, I won’t lie and say there isn’t a bit of work involved if you’re making all of the from-scratch components at once. But if you’re like me, you likely make these items on a regular basis, making them readily available and easy to throw this delicious treat together in no time. Why You’ll Love This Strawberry Lemonade Lush Recipe Quick and Easy . This dish requires just 5 minutes of hands-on time and a minimum of 30 minutes of chill time. No Junk . Unlike similar recipes you’ve likely seen around the internet, this recipe uses real, homemade ingredients. Versatile . Because all of the major components are homemade, you’re able to switch up the flavors to make this hundreds of different ways. What Is A Lush Dessert? A lush is a classic no-bake dessert that features a delicious combination of a crumbly crust, a creamy pudding layer, and a fluffy whipped cream topping. The crust can be made from graham crackers or cookies, or even a simple shortbread-like mixture pressed into the bottom of the dish. A pudding layer is often in the middle, while whipped cream tops it off. Advertisement Helpful Tips For Making Strawberry Lemonade Lush Cool the Crust Completely . To keep the crust from breaking apart when you add the cream cheese layer, ensure it is completely cooled. Soften the Cream Cheese . This will help it fully integrate with the Cool Whip to create a luscious creamy mixture. Non-Stick Spray . Spray the baking dish well before pressing in the crust mixture. This will help keep the crust from sticking to the dish. Craving More Summertime Sweet Treat Recipes? Check out these fan favorites! Strawberry Peach Crumble Peach Butter Popsicles Watermelon Lime Slushie Homemade Lemon Pudding Key Lime Pie Raspberry Lime Cheesecake Ingredients 10 homemade graham crackers , finely crushed 3 Tablespoons unsalted butter, melted ½ cup Powdered Sugar 4 ounces Cream Cheese, softened 2 cups Homemade Whipped Cream 2/3 cup Homemade Lemon Pudding 2 cups fresh strawberries, sliced Homemade Whipped Cream 1 cup cold heavy cream 2 Tablespoons powdered sugar ½ teaspoon Homemade Lemon Extract (or Pure Vanilla Extract) For best results, use either a handheld or stand mixer with a whisk attachment, setting it to medium-high speed for approximately 3 to 4 minutes until medium peaks form. Place the bowl into the refrigerator until ready to use. Directions Place 10 homemade graham crackers into a sealable plastic bag. Using a rolling pin or meat mallet, gently pound the crackers until they resemble a fine mixture. Dump the crushed graham crackers into an 8x8 baking dish that has been prepped with non-stick spray. In a small saucepan over medium-low heat, melt 3 Tablespoons of butter. Add the melted butter to the crushed graham crackers and mix well to combine. Gently press the graham cracker crumbs into the bottom of the baking dish to form a crust. Allow to cool 10-15 minutes before proceeding. In a medium bowl, mix together the ½ cup powdered sugar, 4 ounces of cream cheese, and half of the 8-ounce container of whipped cream. Carefully spread the mixture over the cooled graham cracker crust. Use the now-empty bowl to mix together the remaining Cool Whip and 2/3 cup Homemade Lemon Pudding . Carefully spread the mixture over the cream cheese mixture. Top the mixture with 2 cups of fresh sliced strawberries. Gently cover the dish with a lid or plastic wrap and store in the refrigerator until completely chilled. Want to help a small family business in a big way? Share our recipes on social media and be sure to tag us! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank-you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today! Advertisement

Savory flavors of garlic and white wine, fresh herbs and lemon zest, with the juiciness of pork create a mouthwatering meal that will have everyone asking for the recipe! Jump to Recipe Y’all know that life can get quite hectic around here, especially during the spring and summer months when we’re harvesting from our backyard garden or visiting the local farms to buy in bulk . In those busy times, it can be a challenge to stay on top of meal preparation and ensure that dinner is ready without a hitch. Fortunately, I’ve compiled a fantastic collection of quick 30-minute meals that allow me to whip up delicious dinners in no time at all. These recipes not only save me from the stress of last-minute cooking but also ensure that my family enjoys a satisfying meal together, even on the busiest of days. This Herb Crusted Pork Tenderloin is truly one of our favorites on a typical busy evening, but it’s also one of my favorites to prepare for guests! Why You’ll Love This Herb-Crusted Pork Tenderloin Recipe Easy . This dish has a couple of simple steps. Quick . From start to finish, this dish is ready in about 30 minutes. Minimal Ingredients . This dish uses a couple of pantry staples and lots of fresh herbs Advertisement What’s The Difference Between Pork Tenderloin and Pork Loin? Pork tenderloin is a slender and tender cut of meat and typically measures about 1.5 to 2 inches in diameter and around 10 inches long, which makes it considerably more tender than pork loin. Pork loin is wider, approximately 5 inches across, and generally has a firmer texture. Due to their distinct shapes and sizes, the cooking times for these two cuts differ significantly. What To Serve With Herb-Crusted Pork Tenderloin Herb-Crusted Pork Tenderloin pairs beautifully with a variety of sides: White Cheddar Loaded Mashed Potatoes Roasted Red Pepper & Parmesan Orzo Sauteed Sugar Snap Peas Garlic Parmesan Roasted Cauliflower Honey Butter Yeast Rolls Sourdough Discard Cheddar Garlic Drop Biscuits Helpful Tips For Making Herb-Crusted Pork Loin Herbs . A general rule for converting fresh herbs to dried herbs is to use 1 teaspoon of dried herbs for every 1 tablespoon of fresh herbs. Roasting Time . The actual time your pork loin will need in the oven will depend greatly on the thickness and overall weight. Use an internal thermometer to ensure a proper temperature of at least 145°F. The USDA updated the recommended safe cooking temperature for pork loin to 145 degrees a few years back. While this temperature allows the meat to retain a slight pink hue, which is completely safe, this may be off-putting. I prefer to cook it to an internal temperature of around 155 degrees for a more well-done result. Resting Time . Allow the pork to rest for 5-10 minutes before slicing. This brief wait time helps the juices to redistribute, resulting in a tender and juicy roast. Hungry For More Pork Entrees? Check out these family favorites! Grilled Pork Chops with Asian Plum Sauce Honey Mustard Pork Chops Slow Cooker Chili Lime Pork Carnitas Ingredients 1 ½ pounds pork tenderloin 2 Tablespoons olive oil 4 cloves garlic, minced 1 Tablespoon fresh rosemary, chopped 1 Tablespoon fresh lemon thyme, chopped 1 Tablespoon fresh parsley, chopped 1 teaspoon salt 1 teaspoon black pepper 1 teaspoon Dijon mustard 1/2 teaspoon lemon zest 2 Tablespoons unsalted butter ½ cup white wine or Chicken Stock Directions Preheat oven to 400°F. In a small bowl, combine the 2 Tablespoons of olive oil, 4 cloves of minced garlic and 1 Tablespoon each of rosemary, thyme, and parsley, 1 teaspoon each of salt and pepper, 1 teaspoon of Dijon mustard, and ½ teaspoon lemon zest. Mix well to form a thick paste. Pat the pork tenderloin dry with paper towels to remove any excess moisture. Rub the olive oil and herb mixture evenly over the surface of the pork loin. Press gently to ensure the herbs stick well to the pork loin. Heat a large oven-safe skillet over medium-high heat. Once hot, add 2 Tablespoons of unsalted butter and sear the pork tenderloin for 2-3 minutes on each side, or until a golden brown crust forms. Add ½ cup white wine or chicken stock to deglaze the pan, scraping up any browned bits and herbs that may have fallen off. Carefully spoon the liquid over the pork a few times. Transfer the seared pork tenderloin to the preheated oven and roast for 15-25 minutes, or until the internal temperature reaches at least 145°F (63°C). Use a meat thermometer to ensure accuracy. See helpful tips section regarding our temperature preference. Once cooked, remove the pork tenderloin from the oven and let it rest for about 10 minutes before slicing. How To Store Herb-Crusted Pork Loin Leftovers can be stored in an air-tight container in the refrigerator for up to 3 days. Want to help a small family business in a big way? Share this recipe with someone who loves delicious homemade food as much as you do! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank-you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today! Advertisement

This dish is bursting with Tex-Mex flavor and is packed full of lean ground beef, savory pinto beans, sweet corn, and delicious Mexican Rice, then topped with lots of sharp cheddar cheese. Perfect for Taco Tuesday! Jump to Recipe Who doesn’t love “Taco Tuesday”? We're big fans of Tex-Mex food around here and look forward to it anytime it's on the menu plan. This casserole is fantastic as-is, but you can also serve it over nachos or as a burrito filling. I've even added some tomato sauce and beef broth to make a taco soup from the leftovers. Talk about budget-friendly! I actually started making our taco filling this way about 12 years ago, as a way to stretch the meal and allow for leftovers for lunches. During that time, I was in college, we had our first daughter, and were living on a very modest single income. Finding creative ways to save money and stretch the little money we did have was almost like a job to me. I wanted us to enjoy eating at home and not feel like we were missing out by not going to restaurants that were out of our budget. Why You’ll Love This One-Pan Tex-Mex Casserole Customizable . Add or subtract ingredients to make this dish tailored to your preferences. Easy Prep . This dish comes together quickly and is perfect for busy weeknights! Freezer Friendly . This dish is perfect for meal prepping, and it freezes beautifully. Advertisement Helpful Tips for Making One Pan Tex-Mex Casserole Rice . I use my homemade Mexican Rice , but feel free to use regular white rice. If using brown rice, you'll need to add additional cooking time. White rice typically cooks in about 15-20 minutes, while brown rice can take 40-50 minutes. Veggies . I use my home-canned corn, beans, and tomatoes. If using store-bought, you’ll want to use 15-ounce cans for the corn and beans and 1½ - 2 cans of tomatoes & green chilies. Taco Seasoning . Again, I use my homemade version, but if you’re using store-bought, you’ll need one 1-ounce packet. Homemade Taco Seasoning 2 Tablespoons chili powder 3 teaspoons ground cumin 2 teaspoons smoked paprika 2 teaspoons onion powder 1 ½ teaspoon garlic powder 1 ½ teaspoon dried oregano 1 teaspoon salt ½ teaspoon ground black pepper ¼ teaspoon cinnamon Add all ingredients to an airtight container or spice jar. Seal and shake well to combine. Store at room temperature for up to 6 months. Hungry for More Tex-Mex Inspired Dishes? Check Out These Family Favorites! Homemade Pico de Gallo Arroz Rojo Baked Chicken Taquitos Homemade Nacho Cheese Sauce Serves: 6-8 Ingredients: 1-pound lean ground beef 16 ounces corn, drained and rinsed 16 ounces pinto beans, drained and rinsed 16 ounces diced tomatoes & green chilies 2 cups Mexican Rice 1 medium onion, chopped 1 green bell pepper, chopped 1 jalapeno, finely minced ¼ -½ cup homemade taco seasoning ¼ -½ cup water 8 ounces sharp cheddar cheese, freshly shredded Directions In a large skillet, cook 1 pound of lean ground beef over medium-high heat until browned and cooked through. Add 1 medium chopped onion, 1 chopped green bell pepper, and 1 finely minced jalapeno to ground beef and cook for approximately 5-7 minutes or until vegetables become soft. Add in ¼ - ½ cup taco seasoning and ¼ - ½ cup water. Gently stir in 16 ounces each of diced tomatoes and green chilies, corn, pinto beans, and 2 cups cooked Mexican Rice . Mix well to combine. Simmer for approximately 5 minutes or until beans and corn are heated through. Top with shredded cheddar cheese and your additional favorite toppings. How to Store One Pan Tex-Mex Rice Casserole Leftovers can be stored in an air-tight container in the refrigerator for up to 4 days. How to Freeze One Pan Tex-Mex Rice Casserole Store the casserole in a freezer-safe container with a snap-on lid or cover tightly with aluminum foil and/or plastic wrap. Use within 3 months. To reheat, allow the casserole to thaw in the refrigerator for 12 hours, or overnight. If the container is oven-safe (such as a foil pan), place the container in a preheated 400° oven and bake for 25 minutes or until heated through completely. Casserole can also be reheated on the stovetop on medium-high heat for approximately 10 minutes or until heated through. Did you make this One Pan Tex-Mex Rice Casserole? Let us know how it turned out by tagging us on social media! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank-you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today! Advertisement

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

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

I recently stumbled upon something that genuinely disturbed me – a gossip site dedicated solely to tearing down social media influencers. Now, I'm no stranger to online negativity. Trolling, cyberbullying, and general internet nastiness are, unfortunately, commonplace. But this was different. This was a concentrated vortex of hate, specifically targeted at people who dare to… influence . Same Game, Different Name Influencers have always been a part of our lives. From Henry Ford telling the world everyone needed a Model T, to Estee Lauder assuring every woman that her cold cream was a necessity . And there were influencers long before them. In the past, influencers were big companies pumping out advertisements to newspapers, magazines, television, radio, buses & taxi signs, and billboards. This really isn’t any different from today’s world. Those same companies found a new way to hawk their goods through sponsorships and affiliates . No influencer wants to work for free. Sponsorships and affiliates are crucial because they help bring in financial support and enhance their visibility, which can lead to more sponsorships and affiliates. The cycle just continues until it doesn’t anymore. Advertisement But What About those Influencers We’ve seen the news, read the headlines, and gotten the “details” from other influencers. Heck, we’ve even watched the documentary specials and made-for-television movies about them. There are a lot of people who are (or are hoping to become) influencers of some sort who are truly good people. People who love and care deeply about the well-being of their families and children. They work hard to ensure their loved ones are not being exploited or harmed by their independent desire to have a blog, channel, etc. I caution you not to lump them all together. Down The Rabbit Hole of Resentment, We Go The site's premise is simple: anonymous users dissect and criticize every aspect of an influencer's life, from their fashion choices and travel destinations to their relationships and sponsored content. No detail is too small, and no criticism is too harsh. It's a relentless barrage of negativity, fueled by what seems like pure, unadulterated resentment. At first, I thought it might be satire, a clever commentary on the often-exaggerated world of social media. But the comments quickly disabused me of that notion. These weren't witty jabs; they were deeply personal attacks, filled with spite and venom. The anonymity emboldened users to say things they would likely never utter in real life. Why So Much Hate, Bro? I started to wonder what drives this kind of intense animosity. Is it jealousy? Do these anonymous users resent the perceived & 'easy' life of an influencer – the free products, the exotic trips, the seemingly endless stream of followers? Is it a reaction to the curated perfection often presented on social media, a desire to tear down the facade and expose the 'real' person underneath? Whatever the reason, the sheer volume of negativity is staggering. It's a stark reminder of the dark underbelly of the internet and the ease with which people can inflict emotional harm from behind a screen. Advertisment The Human Cost It's easy to forget that influencers are real people with real feelings. They may present a polished image online, but they're still vulnerable to criticism and abuse. Imagine waking up every day to a torrent of hateful comments, dissecting not only your appearance, your choices, your very being, but that of your children, your spouse, your entire life . The psychological impact must be immense. I'm not suggesting that influencers are above criticism. Constructive feedback is essential for growth. But the negativity on this site goes far beyond constructive criticism. It's pure, unadulterated hate, and it's frankly sickening. This kind of vitriol serves no purpose other than to tear down individuals who are simply trying to share their lives and talents with the world. You might think that influencers should have anticipated the backlash that comes with putting themselves in the public eye. While that perspective has some merit, there are a million reasons why someone might choose to take that leap. Maybe they're drawn to the spotlight and are chasing fame. Or maybe, they see it as a way to make enough money to get them out of their current financial situation. Some may simply wish to impart their knowledge or experiences to a wider audience. You can read MY reasons HERE . Um, Empathy Anyone? As a Social Worker, a mom, and a decent human being, my brief foray into this influencer hate site left me feeling deeply disturbed. It served as a powerful reminder of the importance of empathy, critical thinking, and responsible online behavior. Before you leave a negative comment, take a moment to consider the human being on the receiving end. Is your criticism constructive, or is it simply designed to inflict pain? Let's strive to create a more positive and supportive online environment, one where kindness and respect prevail over hate and negativity. Know Better, Do Better. Discovering this gossip site was a jarring experience, highlighting the darker aspects of online culture. The anonymity afforded by the internet can embolden negativity and hate, often directed towards social media influencers. While constructive criticism has value, the content I encountered was primarily personal attacks lacking empathy. It serves as a call to action, urging us all to promote kindness and responsible behavior online. Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank-you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today! Advertisement

This summertime treat combines the natural sweetness of watermelon with the tartness of lime, creating a harmonious balance of flavors that are both refreshing and satisfying. Your summer just got a whole lot cooler! Jump to Recipe As the days grow warmer and the sun shines brighter, there's nothing quite as refreshing as a chilled drink to beat the heat (and humidity!). When our girls were younger, it seemed like they didn’t play outside in the Alabama heat for more than 10 minutes before they were asking for a popsicle. Even though they are a little older now, it seems not much has changed. After doing a bit of yard and garden maintenance, they were requesting a cool treat. Thankfully, I had everything I needed to whip us up these Homemade Watermelon and Lime Slushies! Why You’ll Love This Homemade Watermelon and Lime Slushie Fast . This sweet treat comes together in a matter of just a few minutes. Budget-Friendly . When purchased in season, this affordable option sure beats the prices at the local ice cream shop! Kid Favorite . Kids are always looking for a fun treat to help them cool off in the summertime. This one will be their new favorite! What To Serve With Homemade Watermelon and Lime Slushie This delicious treat is perfect as a fun snack or as a follow-up to your favorite warm-weather favorites! Grilled Pork Chops with Asian Plum Sauce Smokey Sloppy Joes The BEST Homemade Greek Burgers Caramelized Onion Burger Homemade BBQ Meatballs Baked BBQ Bacon Chicken Advertisement Helpful Tips To Make Homemade Watermelon and Lime Slushie Choose The Right Watermelon . The sweetness of your slushie largely depends on the ripeness of the watermelon. A ripe watermelon should have a uniform shape, a creamy yellow spot, and a hollow sound when tapped. Freeze The Watermelon Cubes : For an even frostier texture, freeze the watermelon cubes before blending. This can help achieve a thicker, icier slushie. Experiment With Flavors : Use this technique with other seasonal fruits! Craving More Delicious Desserts? Check out these fan favorites! Homemade Fruit Gummies Key Lime Pie Sourdough Key Lime White Chocolate Chip Cookies Lemon Sugar Cookies Raspberry Lime Cheesecake Ingredients 4 cups of seedless watermelon, cubed Juice of 2 fresh limes 1 tablespoon of honey 1 cup of ice cubes Mint leaves for garnish (optional) Directions Place glasses into the freezer to chill for at least 30 minutes. Carefully cut a ripe watermelon into small cubes, ensuring to remove any seeds. You'll need about 4 cups of cubed watermelon for this recipe. Squeeze the juice from two fresh limes. Freshly squeezed lime juice is essential for that tangy kick. In a blender, combine the cubed watermelon, lime juice, and honey or agave syrup if you'd like a touch of added sweetness. Add the ice cubes to the mixture. The ice is crucial for achieving the slushie texture. Blend the ingredients on high speed until the mixture is smooth and the ice is crushed completely. This should take about 1-2 minutes. Taste the slushie and adjust the sweetness or lime level to your preference. You can add more honey or lime juice if desired. Pour the slushie into chilled glasses. For a refreshing touch, garnish with fresh mint leaves. Want to help a small family business in a big way? Share this recipe with a friend (or two!) who loves delicious homemade food as much as you do! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank-you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today! Advertisement

These homemade popsicles burst with the vibrant flavor of peaches, cream, and honey, offering a delicious way to cool down and savor the essence of summer. Jump to Recipe If you’re an avid home canner like me, you’re bound to have a jar or two of homemade Peach Butter hanging around. Whether it's on a slice of homemade bread or mixed in my Peach Butter Waffles , we enjoy it year-round. But when the weather is hitting triple digits with no rain in sight, I love to use my homemade peach butter in a cool, sweet treat to help us beat the heat. Why You’ll Love These Homemade Peach Butter Popsicles Better Ingredients . Unlike some options I’ve seen at my local grocery stores, these homemade popsicles use simple, minimal ingredients. Budget-Friendly . Did I mention that those simple ingredients are easy on the pocketbook? Kid-Friendly . Nothing says summer like a kid munching on a homemade popsicle. Why Use Peach Butter Instead of Fresh Peaches? Well, you certainly could, but that would be a whole other recipe, friend. The beauty of using Peach Butter is you’re using what you likely already have on hand. Peach Butter is a versatile ingredient, but not a lot of folks know how to get a lot of use out of it. Advertisement What Is Peach Butter? So, what is Peach Butter anyway, you ask? Unlike its peachy cousins, jam, jelly, and preserves, fruit butters are typically made with the pulp of the fruit that's cooked down into a concentrated spread. The final product results in a silky, smooth consistency. Jelly is often made only with the juice of the fruit, and while it is more spreadable than jam, it isn’t as smooth as fruit butter. Jams and preserves have larger bits of fruit, which results in a thicker, chunkier product. All are absolutely delicious, and all have their place in my pantry! Where To Purchase Peach Butter? If you don’t have your own peach butter on hand and peaches are out of season, check your local “Mom & Pop” produce stores. They typically offer canned products made by local growers or the Amish community. If peaches are in season, check your local farmers and farmers markets for ready-made peach butter. Alternatively, you can find peach butter online by looking for brands like Fowl’s Farm Market on Etsy. Helpful Tips For Homemade Peach Butter Popsicles Yield . Popsicle molds are available in all sorts of shapes and sizes, so your serving sizes and yield will vary. No Molds? No Problem! If you don't have popsicle molds, you can use small paper cups or an ice cube tray as an alternative. Insert popsicle sticks into the center of each mold. Non-Dairy Option . Coconut cream can be used instead of heavy whipping cream. Craving More Sweet Summer Treats? Check out these family favorites! Strawberry Peach Crumble Homemade Peanut Butter Cups Homemade Fruit Gummies Lemon Sugar Cookies Key Lime Pie Sourdough Key Lime and White Chocolate Chip Cookies Yield: Will Vary Ingredients 2 cups peach butter 1 cup heavy whipping cream 1 Tablespoon honey 1 teaspoon Homemade Peach Extract Directions In a blender, blend together 2 cups of Peach Butter , 1 cup heavy whipping cream, 1 Tablespoon of honey, and 1 teaspoon of Peach Extract until they are well combined and smooth. Carefully pour the mixture into desired popsicle molds, leaving a little space at the top to allow for expansion as they freeze. Place the molds in the freezer and let them freeze for at least 4-6 hours, or until solid. For best results, let them freeze overnight. Once the popsicles are completely frozen, remove them from the freezer. To easily release the popsicles from the molds, run warm water over the outside of the molds for a few seconds. Gently pull on the sticks to remove the popsicles. Did you make this Homemade Peach Butter Popsicle recipe? Let us know how they turned out by leaving a comment below. Don’t forget to share this recipe with someone who loves delicious homemade food as much as you do! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank-you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today! Advertisement

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

When I’m not in the mood for soup, but still long for those savory flavors found in one of our Italian favorites, I turn to this recipe. It's perfect for when the weather is beginning to turn warmer, and comes together in no time. I like to serve this recipe with a Caesar salad and my honey yeast rolls topped with garlic butter. Ingredients 5-pound bag yellow potatoes 1-pound hot pork sausage 3.5 ounces fresh kale 2 Tablespoons butter 2 Tablespoons flour 2 cups homemade chicken stock 2 cups heavy whipping cream 1 teaspoon onion powder 1 teaspoon salt ½ teaspoon ground black pepper ½ teaspoon dried basil ½ teaspoon dried oregano ¼ teaspoon crushed red pepper flakes 1 ½ cups freshly shredded mozzarella ¾ cup freshly grated Parmesan Directions Preheat oven to 400 degrees. Wash potatoes and poke each with a fork. Cut any large potatoes to match the size of whole potatoes to allow even cooking. In a large pot, bring potatoes to a boil and cook until fork-tender, approximately 15-20 minutes. Drain, gently smash, and set aside. While potatoes are cooking, begin browning pork sausage in a medium skillet over medium-high heat. Place cooked sausage on a paper towel-lined plate and set aside. In medium skillet over medium heat, melt 2 Tablespoons of butter. Add flour to melted butter and stir to combine. Cook roux for approximately 2-3 minutes or until golden brown. To roux, add 2 cups chicken stock, 2 cups heavy whipping cream, and seasonings. Stir gently to combine. Bring sauce mixture to a gentle boil and stir often to prevent scorching for approximately 5 minutes. Add sausage, kale, parmesan, and 1 cup of mozzarella cheese to sauce mixture. In a 9x13 baking dish, begin layering potatoes and sauce mixture. Bake uncovered for approximately 35 minutes. Top with remaining mozzarella cheese. Bake for an additional 5-10 minutes or until cheese is melted. Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank-you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today! Advertisement

A delicious combination of juicy strawberries and ripe peaches, topped with a buttery oat crumble, creates the perfect summertime dessert! Jump to Recipe Why You’ll Love This Strawberry Peach Crumble Recipe Impressive Presentation . This is a beautiful dish with a comforting old-fashioned flair. Budget-Friendly . Using fruit that is in season makes this dessert an affordable seasonal favorite. Customizable . This can be made with just peaches or just strawberries, or any other ripe fresh fruit. Pick your favorites! How to Serve Strawberry Peach Crumble We enjoy this dish while the fruit is in season. For us, that is during grilling season. One of our warm-weather favorite meals is Grilled Pork Chops with Asian Plum Sauce and Homemade Fried Potato Chips . This dessert is the perfect pairing to your favorite grilled proteins. I like a scoop of vanilla bean ice cream on mine! Helpful Tips Frozen Fruit . Fresh fruit is best for this recipe, but thawed unsweetened fruit will work fine. Peaches . Freestone peaches, also known as cling-free peaches, are the best for this crisp recipe because they’re easier to work with. Oats . You want to ensure that you are using Old-Fashioned Rolled Oats. Not Quick Cooking Oats. Want More Delicious Dessert Recipes? Check out these fan favorites! Sourdough Key Lime and White Chocolate Chip Cookies Raspberry Lime Cheesecake Lemon Pound Cake Mint Chocolate Fudge Advertisement Ingredients Fruit Filling 2 cups fresh strawberries, hulled and sliced 3 cups fresh peaches, peeled and sliced ½ cup granulated sugar 1 Tablespoon lemon juice 1 Tablespoon vanilla extract 1 Tablespoon cornstarch Crumble Topping 1 cup all-purpose flour ½ cup old-fashioned oats ½ cup brown sugar, packed ½ teaspoon ground cinnamon ¼ teaspoon salt ½ cup unsalted butter, melted Directions Preheat your oven to 350°F. In a large bowl, combine the 2 cups of fresh sliced strawberries and 3 cups of fresh peaches. Add ½ cup granulated sugar, 1 Tablespoon lemon juice, 1 Tablespoon vanilla extract, and 1 Tablespoon cornstarch. Toss gently to coat the fruit evenly. Transfer the fruit mixture into a greased 9x13-inch baking dish, spreading it out evenly. In a separate bowl, combine the 1 cup all-purpose flour, ½ cup old-fashioned oats, ½ cup brown sugar, ½ teaspoon ground cinnamon, and ¼ teaspoon salt. Pour the ½ cup melted butter over the dry ingredients, stirring until the mixture becomes crumbly. Sprinkle the crumble topping evenly over the fruit mixture in the baking dish. Bake in the preheated oven for 35-40 minutes, or until the topping is golden brown and the fruit is bubbling. How to Store Strawberry Peach Crumble Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Want to help a small family business in a big way? Share this recipe with someone who loves delicious homemade food! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank-you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today! Advertisement