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Deliciously moist and fluffy, these muffins are bursting with lemon and raspberries! Jump to Recipe If you have young ones in the house, you know they snack a lot. I mean a lot, especially in the summer! Muffins can be a hearty breakfast or a filling snack, even for those with seemingly bottomless pits in their stomachs. The best part is they can be made ahead of time making them an easy option for those of us with things to do that don’t involve tending to the never-ending “request” for another snack. This recipe uses simple pantry staples making it friendly for the budget. You can make several batches of this homemade recipe for less than one or two store-bought packages. It also doesn’t include all of the extra “ingredients” so typically found in pre-packaged offerings in grocery stores. Those are things that I am looking for when it comes to offering healthier versions of snacks for my family. Check out my other muffin recipes! Cherry Vanilla Muffins Banana Walnut Muffins Double-Chocolate Orange Zucchini Muffins What You’ll Need to Bake Raspberry Lemon Muffins Flour For this recipe, I use organic, unbleached all-purpose flour. To ensure accurate flour measurements, use a spoon to add the flour to your measuring cup and level it off with a flat edge, like the back of a butterknife. Baking Powder and Baking Soda Salt Salt helps to preserve the flavor and prevent staleness. Sugar Sugar helps to keep baked goods soft and moist while adding sweetness. Eggs Fresh eggs help not only add flavor and moisture but also help create structure and stability within the batter. Unsalted Butter We love the richness real butter adds to baked goods. Using a high-quality butter helps the muffins to have a firmer texture. If you are dairy-free, butter can be replaced with a neutral oil like olive or avocado oil. Keep in mind that using oil may cause the batter to be thin and runny. Buttermilk The tanginess in buttermilk pairs perfectly with the lemons and raspberries adding complexity to each bite. Lemon Juice and Lemon Zest To ensure we’re getting that lemon flavor in every bite, we are adding it wherever we can. Lemon juice helps to activate our leavening agents, baking powder, and baking soda. Lemon zest contains lemon oil, which is where you’ll find the most flavor. When using the grater, you want to stop when you reach the white pith. This has a very bitter taste, and we definitely don’t want that in our muffins! I typically do two scrubs against the grater then move the fruit slightly to get more zest. Lemon Extract I absolutely love my homemade lemon extract and will likely never return to the store-bought version again! Homemade extracts offer a cleaner flavor, meaning they don’t taste artificial like the common store brands. They are also really affordable to make and easy to customize. If you don’t have lemon extract on hand, vanilla will do just fine. What’s the Difference Between a Muffin and a Cupcake? You’ll find that texture is the primary difference between muffins and cupcakes. While cupcakes are typically lighter and fluffier, muffins have a moister and denser consistency. Helpful Tips Raspberries - I typically use fresh or freeze-dried raspberries for this recipe. If using freeze-dried, you’ll want to reconstitute them by adding a little bit of water and allowing them to sit for a few minutes. Drain the water off of the raspberries before adding them to the batter. If using frozen raspberries, do not thaw them before mixing them into the batter. Folding the berries in gently will help to avoid your batter turning grey. Rest - Allow the batter to rest for 15 minutes before spooning into muffin pan. This will allow the flour time to absorb all of the wet ingredients and create a thicker batter. If the batter is on the thicker side, it's less likely to have spreading and “flat muffin tops.” Over-mixing - Do not over-mix the batter. Doing so will cause the muffins to become dense. Yield: 22-24 muffins Ingredients 2 cups flour 1 cup sugar ½ Tablespoon baking powder 2 teaspoons baking soda ½ teaspoon salt 2 large eggs 1 cup buttermilk 3 Tablespoons unsalted butter, melted 1 teaspoon lemon extract 2 Tablespoons lemon juice 2 teaspoons lemon zest 1 ½ cups raspberries Glaze 1 cup powdered sugar 2 Tablespoons lemon juice Directions Lemon Raspberry Muffins Preheat oven to 350 degrees. Prepare a 24-cup muffin tin with non-stick spray or baking liners. In a large bowl, mix together flour, baking powder, baking soda, and salt. Create a well in the middle of the flour mixture. Add sugar, eggs, buttermilk, lemon juice, lemon extract, and lemon zest. Mix all ingredients well until thoroughly combined. Gently fold in raspberries. Carefully spoon muffin batter into prepared muffin tin ensuring each cup is approximately ¾ of the way full. Bake for approximately 20-22 minutes. Insert a toothpick in the center of one muffin, if the toothpick comes out clean and free from any wet batter, the muffins are baked completely. Allow muffins to cool in pan for approximately 5-7 minutes. Carefully remove muffins from pan and allow to cool completely on wire baking rack. Glaze In a small bowl, mix together powdered sugar and lemon juice until well combined and all clumps have been removed. Drizzle glaze over the tops of the muffins. Muffins may be stored in an airtight container at room temperature for three days. How to Freeze Lemon Raspberry Muffins Place muffins on a cookie sheet and place them uncovered in the freezer for approximately 1 hour. Remove from the freezer and place the frozen muffins in a freezer-safe storage bag for up to 3 months. To thaw, simply remove the desired amount of muffins from the freezer-safe storage bag and place on a plate. Allow to thaw at room temperature for about 20 minutes or reheat from frozen in the microwave for approximately 2 minutes. If you tried this Lemon Raspberry Muffin recipe, we would love to hear how they turned out. Be sure to let us know in the comments below, tag us on Instagram @TheAzaleaHomestead, or share with us on Facebook! 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!

Homemade Asian-inspired meatballs tossed in a flavorful teriyaki sauce! Jump to Recipe I've mentioned once, twice, or probably a million times by now that I love to meal prep. As a busy mom who works outside of the home, I need meals to be quick, easy, affordable, and something that my picky eaters will enjoy. Sometimes that can get a little overwhelming and boring. When I need a little something new to add to our meal rotation, I look to what is already working. In this case, meatballs. We love having meatballs subs so I got to thinking about how I could work with those basic ingredients but create something new and different. These Teriyaki Meatballs are just what I was looking for. They're tender, juicy, and full of so much flavor! I served these over a bed of white rice with lots of sauce and topped it off with homegrown, freeze-dried green onions. We were fighting for the leftovers the next day! Try them paired with my Sauteed Sugar Snap Peas or my Simple Sauteed Green Beans! If you like this Teriyaki Meatball recipe, check out our other favorites: Homemade BBQ Meatballs Italian Meatball Sub The Best Homemade Greek Burgers To make these Teriyaki Meatballs you'll need: Ground Beef If you're using only ground beef, you’ll want to use at least an 80/20 blend to ensure the meat doesn't dry out. Overworking the meat can make the meatballs tough and dry. So, working quickly with a cold meat mixture is key to keeping all of that moisture locked in. Breadcrumbs Those random ends of bread that my kids don’t care for aren’t tossed in the trash! I keep them in a quart-sized, freezer-safe bag until I need to make breadcrumbs. I use my food processor to grind them up finely. Egg A simple egg can add moisture and a rich flavor. It will also help to bind our meat mixture together. I like to add just a splash of milk to my egg for additional richness and another moisture component, but this is completely optional. Soy Sauce A pantry staple for many Asian dishes, soy sauce adds a delicious umami flavor. Herbs and Spices When it comes to adding flavor, the right herbs and spices are key. Garlic and onion both offer delicious flavor and aromatic powerhouses like ginger and cumin are sure to add a flavorful spice to every bite! Cornstarch A key ingredient to thickening our sauce. Why we love these Teriyaki Meatballs: Quick and easy to make on a busy weeknight Freezer-friendly making them perfect for meal prep A delicious appetizer for game day, potlucks, and holidays. Super budget-friendly Want to make this recipe together? Watch me make Teriyaki Meatballs on YouTube! Yield: 36 Meatballs Ingredients Meatballs 2 pounds ground beef 1 Tablespoon onion powder 2 Tablespoons parsley 2 teaspoons garlic 1 teaspoon mushroom powder 1 teaspoon ground ginger ½ teaspoon cumin ½ teaspoon paprika ¼ teaspoon ground black pepper 2 teaspoons Worcestershire sauce 2 teaspoons soy sauce 2 large eggs ¾ cup breadcrumbs Sauce 1 cup soy sauce ½ cup honey ½ teaspoon mushroom powder ¼ teaspoon crushed red pepper 1 Tablespoon garlic powder 1 Tablespoon cornstarch Directions First, preheat the oven to 375 degrees. Set aside a 9x13 baking dish. Mix together all of the meatball ingredients in a large bowl. You want to use either a wooden spoon or just your fingertips to combine the ingredients gently. Don’t overwork the mixture or it won’t hold together when you form the meatballs. Next, using a small cookie scoop, begin forming meatballs. Place into baking dish. Bake for approximately 20 minutes. Then add prepared sauce to cover the meatballs and continue baking for about 15-20 more minutes. It's recommended beef be cooked to an internal temperature of at least 160 degrees. How To Freeze Teriyaki Meatballs Prepared meatballs can be stored in the refrigerator for up to 5 days or freeze them in their raw or cooked form for up to 2 months. Allow frozen meatballs to thaw prior to baking and be sure to use an internal thermometer to check for doneness. It is recommended beef be cooked to an internal temperature of at least 160 degrees. Want to help a small family business in a big way? Click that heart icon at the bottom right of this page and share this Teriyaki Meatball recipe with anyone who enjoys 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!

These Homemade Greek Burgers are tender, juicy, and packed full of aromatic herbs like oregano and rosemary. You may have had a burger, but you’ve never had a biftekia like this! This post may contain affiliate links. See disclaimer. Jump to recipe During my final years of undergrad study, it was required that I take a foreign language class. I chose Greek because it seemed fun and exciting, and it fit my schedule perfectly. So, for two whole semesters every Monday evening, I spent two hours learning Greek. Did I mention that I was the only student in the class? Talk about nerve racking! There was definitely no sliding by with the one-on-one instruction. In the end, I loved it, and I'm still so thankful I had a very patient instructor! Inspired by the delicious Greek food my instructor would sometimes bring to class, I created this delicious, mouthwatering biftekia. The fresh herbs really make this burger sing! I like to serve it with my Homemade Fried Potato Chips and Tzatziki Sauce for a fantastic Greek-inspired meal. To make The Best Homemade Greek Burgers you'll need: Ground Lamb Ground lamb can often be found in most grocery stores. It's as versatile as ground beef but offers a rich earthiness with a slightly sweet undertone. Ground Beef The ground lamb is very lean. Adding ground beef will not only help balance the flavor but it will make a juicer burger. You'll want to use at least an 80/20 blend. Eggs Eggs add moisture and a nice richness to the meat. They also act as a binder to help the patty keep its shape. 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 moisture. Herbs and Spices When it comes to adding flavor, the right herbs and spices are key. Garlic and onion both offer a delicious umami flavor that pairs perfectly with the savoriness of the ground beef and the richness of the ground lamb. Aromatic powerhouses like oregano, dill, and rosemary are sure to add a mouthwatering goodness to every bite! For this recipe I used my fresh herbs that I dehydrated with my Excalibur Dehydrator. If you're using fresh herbs, you’ll want to use 3 teaspoons for every teaspoon of dried. Let’s Make The Best Homemade Greek 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 lamb and ground beef just slightly with your hands. You're just breaking up the large portions it likely came out of the package in. Next, add eggs, breadcrumbs, herbs, and spices. Using both hands work everything into the meat by gently folding and pressing everything together. If you’ve ever worked with fresh dough, it's 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. In my 12-inch stainless steel pan I am able to fit three patties. 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 your favorite toppings. We love fresh-from-the-garden spinach, creamy feta cheese, and tangy red onions. You could also top it with a delicious homemade Tzatziki Sauce! Make this recipe with me on YouTube! Yield: 6-8 Burgers Ingredients 1-pound lean ground beef 1-pound ground lamb 2 large eggs 1/4-1/2 cup plain breadcrumbs 1 teaspoon ground black pepper 1 teaspoon dried rosemary 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon crushed red pepper flakes 1 teaspoon ground cumin 1 teaspoon dried oregano 2 teaspoons salt 1 Tablespoon dried parsley 1 Tablespoon dried dill Zest from one lemon 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 spinach, feta, and diced red onions. If you enjoyed this recipe, please let us know in the comments below. We love hearing from you! 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!

Summertime never tasted so good! These Peach Butter Waffles are made with home canned peach butter, homemade peach extract, and fresh sliced peaches. Crispy on the outside and light on the inside, this just might become your new favorite breakfast! Jump to recipe We love homemade breakfasts in our house. That may have been just slightly apparent if you’ve checked out our favorites like Baked Blueberry Doughnuts or Double Chocolate Orange Zucchini Muffins. If you’re hosting a brunch, be sure to add a couple of favorite savory dishes like Crustless Farmer’s Breakfast Quiche and The Easiest Ham & Cheese Breakfast Casserole. Waffles are one of my favorite items to meal prep because they freeze and reheat so well. Our kids are able to pop them into the microwave or toaster oven and have a delicious, homemade breakfast in just a matter of minutes. And if you enjoy having breakfast for dinner, these waffles make a fantastic addition! For this Peach Butter Waffles recipe, you’ll need: Flour I used organic, unbleached all-purpose flour for this recipe, but you could certainly use a gluten-free option. To ensure accurate flour measurements, use a spoon to add the flour to your measuring cup and level it off with a flat edge, like the back of a butterknife. Baking Powder and Baking Soda We want our waffles to be super fluffy and having both leavening agents will do the job. Eggs, Salt, and Brown Sugar All completely necessary to flavor and bind our dry ingredients. Buttermilk Do not skimp out on this ingredient! Buttermilk has been found to activate baking soda, which produces the gas to make dough or batter rise. If you use regular milk or even the DIY trick of adding vinegar or lemon juice to regular milk, be aware that the batter may not be as thick as if you used actual buttermilk. The tangy flavor of buttermilk also pairs perfectly with the sweetness of the peaches. Homemade Peach Butter If you’re a home canner, you know that working with fresh peaches can be a long and lengthy process. You’ll also know that it's entirely worth it! Homemade Peach Butter is a velvety, sweet almost pourable topping that is often used as a spread on biscuits, rolls, or just about anything. It isn’t a “spread” like jam, jelly, or preservatives. Peach Butter has a smooth consistency like you would find in apple butter. You can find peach butter online by looking for brands like Fowl’s Farm Market on Etsy or checking with your local produce markets. Butter We love the richness real butter adds to baked goods, but you can certainly replace the butter with a neutral oil like olive oil or avocado oil. For this recipe, you’ll need about ¼ cup plus 2 Tablespoons of oil. Peach Extract I love making my own homemade baking extracts. I enjoy experimenting with various flavors, especially ones that aren’t often found online or in grocery stores. If you don’t have peach extract on hand, a high-quality vanilla extract will do just fine. Make this recipe with me on YouTube! Ingredients 2 cups all-purpose flour 4 teaspoons baking powder 1 teaspoon baking soda 1⁄4 teaspoon salt 1 stick butter, melted 1⁄4 cup brown sugar 2 large eggs 1 cup buttermilk 1⁄2 cup Homemade Peach Butter 1 Tablespoon Homemade Peach Extract 1 large fresh peach, diced Directions Preheat waffle iron according to desired settings or manufacturer recommendations. The short version of making almost any pancake, waffle, or baked good is to combine wet ingredients in one bowl, combine dry ingredients in another bowl, add the dry ingredients to the wet ingredients and stir well. It may seem unnecessary to dirty up so many bowls, but there is actually some pretty cool science that happens when we separate the ingredients like this. When we use leavening agents, also known as aeration agents, like baking powder or baking soda, we want to make sure they are being dispersed evenly. This helps to ensure an even rise and consistency in flavor. In a large bowl, combine butter and brown sugar. Add eggs, beating well after each addition. Add the peach butter, and buttermilk. Mix well. In a medium bowl, sift together flour, baking powder, baking soda, and salt. Add dry ingredients one 1/2 cup at a time to wet ingredients and stir until well combined. Gently fold diced fresh peaches into the batter. Allow the batter to rest for about 10-15 minutes. This step really is the secret to getting fluffy waffles! During this rest period, the flour is able to fully absorb the liquid which helps to provide a better rise. Spray waffle iron griddle with non-stick spray. Carefully add approximately 1⁄4 cup of batter to waffle iron (or follow your waffle iron’s manufacturer recommendations). I have this waffle maker and I use about ¼ cup per section. Cook until waffles are cooked through and are lightly golden brown and are slightly crispy. Serve with additional peach butter or other favorite toppings. If you loved this recipe, we want to know! Share your thoughts with us in the comments down below. Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here to sign up for our newsletter today!

This hearty breakfast casserole is packed full of savory ham, sautéed onions, sharp cheddar cheese, fresh eggs and a secret ingredient that adds a tasty crunch! Jump to Recipe This really is the easiest Ham and Cheese Breakfast Casserole, and it's one of our breakfast favorites. We often use leftover holiday ham to make it which makes it extra special. The prep time for this breakfast casserole is only about 5-10 minutes, and the baking time is around 40 minutes, making this an easy meal to get started then move on to taking care of the kids, doing morning chores, or getting ready for work or school. It can be difficult to come up with new and exciting dinner ideas. While making the same tried and true dishes can be easy, it can also cause us to get into a dinner planning rut. One way I try to switch things up is by having breakfast for dinner. This dish has saved me a few times on a busy weeknight! Be sure to serve this savory dish with a sweet treat like Buttermilk Mixed Berry Waffles or Buttermilk Chocolate Chip Pancakes for a perfect pairing! To Make The Easiest Ham and Cheese Breakfast Casserole you will need: Ham As I mentioned, we usually use our leftover holiday ham to make this recipe but for times when I don’t have any available, a store-bought package will do just fine. We prefer the larger cubed pieces of ham because they don’t get lost in the eggs like the smaller diced pieces do. Onion For this recipe, I do the chop and drop method, meaning I don’t sauté the onions before adding them to the egg mixture. They will soften during the baking process, but we enjoy that tangy, subtle crunch they provide among the softness of the eggs and ham. Eggs Fresh eggs are everything in this recipe so if you have eggs that have been hanging out in your fridge for a while, this is not the time to use them (or at all!). Large eggs are what I use for this recipe but if your eggs are on the smaller side, you’ll probably want to double the number used or at least use a few extra. Milk Milk helps the eggs to become fluffy and creamy. If you don’t have milk on hand, you can simply use water. The eggs will be less fluffy and creamy, but it will get the job done. Sharp Cheddar Cheese A good sharp cheddar cheese is our absolute favorite type of cheese. We enjoy it by itself as a quick snack or with savory dishes like this one. A sharp cheese has a bold, tangy flavor that pairs perfectly with the creaminess of the eggs and the saltiness of the ham. Saltine Crackers Our secret ingredient that will add texture, crunch, and a delicious crispy crust on our casserole! Saltine crackers will help to bulk up the casserole as well as help everything bind together. You can use salted or unsalted here. I typically use salted, so I have omitted the use of additional salt in the recipe. Make this with me on YouTube! Let’s Make The Easiest Ham and Cheese Breakfast Casserole! To start, preheat the oven to 350 degrees. In a large bowl, whisk together eggs and milk until the eggs are lightly beaten. Add ham, onions, butter, spices, and two cups of shredded cheese. Mix gently to combine. Pour mixture into a lightly greased 9x13 baking dish. Top mixture with crushed saltine crackers. Bake for approximately 40 minutes or until eggs are cooked through completely. Remove from oven and top with remaining half cup of cheese. Bake for an additional 5 minutes or until the cheese has melted completely. This hearty breakfast casserole is the first recipe my daughters were able to put together by themselves. It's a family favorite and fits the bill for an easy holiday breakfast or a potluck brunch. The best part is that it requires minimal ingredients that are typically budget-friendly, pantry staples. The beauty of this recipe is the versatility of ingredients so feel free to mix it up with your favorites! Yield: 8-10 Servings Ingredients: 32 ounces cubed ham 1 medium onion, diced 8 large eggs 1 cup milk 2 tablespoons butter, melted 2 ½ cups sharp cheddar cheese, shredded 1 teaspoon pepper ½ teaspoon garlic powder 1 ½ cups or approximately 25-30 saltine crackers, crushed Directions: Preheat oven to 350 degrees. Prepare a 9x13 baking dish by spraying lightly with non-stick spray or by buttering the bottom and edges of the dish. In a large mixing bowl, whisk milk and eggs until lightly beaten. Add ham, onions, butter, spices, and two cups of shredded cheese to egg mixture. Mix gently to combine. Pour mixture into a prepared 9x13 baking dish. Top mixture with crushed saltine crackers. Bake for approximately 40 minutes or until eggs are cooked through completely. Remove from oven and top with remaining half cup of cheese. Bake for an additional 5 minutes or until the cheese has melted completely. We want to hear from you! Let us know what you think about this recipe in the comments below. Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here to sign up for our newsletter today!

Light and fluffy buttermilk chocolate chip pancakes will be a new family favorite for breakfast or anytime! Jump to recipe Like my Buttermilk Mixed Berry Waffles recipe, buttermilk pancakes are something I've made for my daughters since they were toddlers. When they were young, I would make the pancakes “silver dollar-sized” and freeze any leftovers. It was a great way for this busy and exhausted college mom to have a fun, healthy breakfast ready to go. Now that the girls are older, I make these light and fluffy pancakes larger, but they're still fun and readily available! The use of budget-friendly pantry staples makes having homemade pancakes on hand no problem! Plus, a lot of the ingredients can be used in other breakfast favorites like Banana Walnut Muffins and Peach Butter Waffles. And don’t forget our favorite doughnut recipes like Baked Apple Cider Doughnuts and Honey Lemon Cake Doughnuts! If you have young ones that could really use the extra protein, baked goods like these are great way to add it in. Just add a scoop (or about 3 tablespoons) of your favorite protein powder to the dry ingredients listed in the directions down below. Here’s what you’ll need to make these Buttermilk Chocolate Chip Pancakes Flour I used organic, unbleached all-purpose flour for this recipe, but you could certainly use a gluten-free option. To ensure accurate flour measurements, use a spoon to add the flour to your measuring cup and level it off with a flat edge, like the back of a butterknife. Buttermilk Do not skimp out on this ingredient! Buttermilk has been found to activate baking soda which produces the gas to make dough or batter rise. If you use regular milk or even the DIY trick of adding vinegar or lemon juice to regular milk, your final product will likely not be as thick and fluffy. Eggs, Sugar, and Salt All completely necessary to flavor and bind our dry ingredients. Vanilla Extract I love using my homemade vanilla extract in baking recipes. If using a store-bought option, try to choose one that is of the highest quality. Making your own vanilla extract is super easy! You’ll just need one cup of vodka or spiced rum that's at least 80 proof and 6 vanilla beans. Add your alcohol preference to an eight-ounce jar then add in the vanilla beans. Secure a lid on your jar and store in a cool, dark cabinet for at least 8 weeks. Give the jar a good shake about once a week. The longer, the better in my opinion. You can check out my other homemade extract recipes here. Baking Powder and Baking Soda Yep, I use both baking powder and baking soda for our pancakes. We’re going for extra fluffy pancakes here! Chocolate Chips My girls always request to have mini chocolate chips in their pancakes and waffles. Normally I wouldn’t offer up chocolate for breakfast but because this is such a small amount and the other ingredients are pretty clean, I don’t mind giving them this sweet treat for breakfast every so often. You can absolutely leave them out or add in your favorite diced fruits. Make this with me on YouTube! Making homemade Buttermilk Chocolate Chip Pancakes is easy! The short version of making almost any pancake, waffle, or baked good is: combine wet ingredients in one bowl, combine dry ingredients in another bowl, add the dry ingredients to the wet ingredients and stir well. It may seem unnecessary to dirty up so many bowls, but there's actually some pretty cool science that happens when we separate the ingredients like this. When we use leavening agents, also known as aeration agents, like baking powder or baking soda, we want to make sure they are being dispersed evenly. This helps to ensure an even rise and consistency in flavor. So, let’s get to it! First, combine eggs, vanilla extract, buttermilk, and oil in a large bowl. In a medium bowl, combine flour, sugar, baking powder, baking soda, and salt. Combine dry ingredients to wet ingredients by about a ½ cupful at a time. Stir well to combine. The batter should be thick but still a pourable consistency. If your batter is too runny, add a tablespoon of flour and mix. Allow batter to rest covered at room temperature for approximately 10-15 minutes. This step really is the secret to getting fluffy pancakes! During this rest period, the flour is able to fully absorb the liquid which helps to provide a smooth texture and a better rise. In a large skillet over medium-high heat, add one tablespoon of oil. When skillet is hot, pour batter by ¼ cupful onto skillet. After about 30-40 seconds, sprinkle each pancake with two teaspoons of mini chocolate chips. Flip pancakes when bubbles form and edges begin to harden. Cook until the second side is golden brown. Ingredients 4 cups all-purpose flour 3 teaspoons sugar 1 Tablespoon baking powder 2 teaspoons baking soda ½ teaspoon salt 4 large eggs, lightly beaten 2 teaspoons vanilla extract 3 ½ cups buttermilk ½ cup + 1 Tablespoon vegetable oil 1 1/3 cup mini chocolate chips Directions In a large bowl, combine eggs, vanilla extract, buttermilk, and oil. In a medium bowl, combine flour, sugar, baking powder, baking soda, and salt. Combine dry ingredients to wet ingredients by ½ cupful at a time. Stir well to combine. The batter should be thick but still a pourable consistency. If your batter is too runny, add a tablespoon of flour and mix. Allow batter to rest covered at room temperature for approximately 30 minutes. In a large skillet over medium-high heat, add one tablespoon of oil. When skillet is hot, pour batter by ¼ cupful onto skillet. Sprinkle each pancake with two teaspoons of mini chocolate chips. Flip pancakes when bubbles form and edges begin to harden. Cook until the second side is golden brown. How to Freeze Buttermilk Chocolate Chip Pancakes: Option 1: Allow pancakes to cool completely. Layer pancakes onto wax paper and wrap up the ends of the paper. Store in a gallon sized freezer bag in the freezer for up to 2 months. Option 2: Allow pancakes to cool completely. Place pancakes in a single layer on a parchment-lined baking sheet. Flash freeze for at least 30 minutes. Remove and place into freezer safe bag or container. To reheat, warm pancakes in the microwave in a single layer for 2 -2 ½ minutes. 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!

There's no need for takeout when homemade pizza dough is so easy to make. Just a few pantry staples are all you need to have a delicious start to homemade pizza that will make you forget all about the local pizza joint! Jump to Recipe As a teenager, I worked at a pizza franchise answering phones, tossing pizza dough in the air, and making a gazillion pizzas on busy Saturday nights. I had an absolute blast! Some of my best memories were made with the friends I met there and have remained in contact with for years now. The restaurant was located near a government military base, and I met people from all over the world. While the franchise’s way of making pizza was pretty good, nothing beats a homemade version, in my opinion. Pizza dough is really made up of only 6 basic ingredients, plus a little garlic powder simply because we love garlic so much! This homemade pizza dough creates a soft and chewy crust that comes together quickly in just one bowl. If you have little ones who enjoy helping out, making homemade pizza is the perfect time to let them help. My BBQ Chicken Pizza with homemade barbecue sauce is a family favorite! The ingredients needed for homemade pizza dough are: Active Dry Yeast You can find dry yeast at just about any supermarket. My local dollar stores even have it, though I’m not sure how great the quality of it is. I typically purchase Red Star’s Organic Active Yeast. I’m not an affiliate with them, I’ve just never had any issues with it. Active Dry Yeast is typically what I have on hand the most often and I don’t really mind the additional few minutes it takes to proof it. To proof active dry yeast, you simply just add it to warm water to activate it. The water should be at least 110 degrees but no more than 130 degrees. If the water is too hot it will kill the yeast. After a few minutes, you should start to see the yeast bloom. It should look a bit frothy in the water. If there are no changes to the yeast, then it has likely expired, and you’ll need to start a new batch. You can absolutely use Instant Dry Yeast and skip the proofing process! Granulated Sugar Sugar not only adds flavor to the dough but also helps to activate the yeast. All-Purpose Flour You can absolutely use gluten-free flour for this recipe; however, I used organic, unbleached, all-purpose flour. To ensure accurate flour measurements, use a spoon to add the flour to your measuring cup and level it off with a flat edge, like the back of a butterknife. Oil I absolutely love using my Cayenne and garlic-infused olive oil. I use it in just about everything I make. The use of it here is to flavor the dough and help keep it from sticking to the bowl. Salt Simple table salt is probably the most underestimated and most used ingredient in our kitchen. It adds so much flavor and helps to tighten and strengthen the gluten structure. Pizza is no fun at all if the toppings fall straight through the dough! Garlic Powder As I mentioned, we just love the taste of garlic. It adds such a warm flavor that pairs so well with the acidity of tomato sauce. To make this homemade pizza dough: I adore my KitchenAid Mixer and use it anytime we’re making pizza or my Honey Butter Yeast Rolls. However, you can certainly mix and knead this dough by hand if you’re looking for a good arm workout. To start, add yeast and sugar to mixing bowl. Slowly add in warm water. Allow mixture to rest for about 5 minutes. If the yeast is active the water should look frothy on top. Add salt and garlic powder to the yeast and water mixture. Turn mixer to low speed (I usually use the level 4 on my KitchenAid) and begin carefully adding flour. I stop at 2 ½ cups and check to see how it’s looking. If it still looks too wet, I add the additional ½ cup. Continue mixing and slowly drizzle in oil. Allow the dough to form a sticky ball. This typically only takes about 3-4 minutes. Remove the mixing bowl and cover with a warm, damp dish towel. Allow dough to rest and rise for about 10 minutes. Remove the dough from the mixing bowl and place on a lightly floured surface. Begin rolling out the dough into the desired shape. I have round pizza pans, so I aim for as circular as possible. I don’t always get there but no one seems to mind eating an egg-shaped pizza. Using a fork, lightly tap the dough several times all over. These tiny holes will help to prevent air pockets in the dough while it cooks. Place the dough on a pizza pan or pizza stone, then into a preheated 400-degree oven and bake for about 5-6 minutes. Remove the dough from the oven and begin adding your favorite sauce and toppings. Bake pizza for approximately 16-20 minutes or until crust is golden brown and cheese has melted. Ingredients 1 Tablespoon active dry yeast 1 Tablespoon granulated sugar 1 cup warm water (105 degrees F) 2 ½ - 3 cups all-purpose flour 2 Tablespoons infused oil 1 teaspoon salt 1 teaspoon garlic powder Directions Preheat oven to 400 degrees. In a stand mixer with a dough hook attachment, combine yeast, sugar, and water. The mixture should begin to bubble and become frothy over a period of approximately 5-7 minutes. Add two cups of flour, salt, and garlic powder to the yeast mixture. Begin combining mixtures on a medium setting. Drizzle in oil while mixing. Continue adding flour until the dough becomes less wet and sticky but does not appear dry. Dough should begin forming a ball shape after approximately 3-5 minutes. Remove the mixing bowl from mixer and cover with a warm, damp kitchen towel. Allow dough to rise for approximately 10 minutes. Carefully remove the dough from the mixing bowl and place on a lightly floured surface. Begin rolling out the dough to form your desired shape. Carefully place dough onto a baking sheet or pizza pan lined with parchment paper. Using a fork, poke holes into the dough approximately 5-6 times. Bake the dough for approximately 5-6 minutes. Remove partially baked dough from the oven and top with your favorite sauce and toppings. Bake pizza for approximately 16-20 minutes or until dough is golden brown and cheese is melted. How to Freeze Homemade Pizza Dough This homemade pizza dough freezes great! If you'd like to prepare pizza dough to use later, simply follow the directions to form your dough ball. Lightly oil the dough ball with a neutral tasting oil like olive oil or avocado. Place the dough into a freezer-safe storage bag and store in the freezer for up to 2 months. When you’re ready to use the frozen pizza dough, remove it from the freezer and allow to thaw in the refrigerator overnight or for at least 10-12 hours. Remove the thawed dough from the refrigerator and allow it to come to room temperature before you begin rolling it out. What are your favorite pizza toppings? Let us know in the comments down below! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here to sign up for our newsletter today!

This one-pot wonder comes together in under 30 minutes and is a crowd pleaser! Serve it on toasted brioche buns to create a magical combination of smokey, savory, and sweet. Serve with my Homemade Fried Potato Chips and Homemade Nacho Sauce to ensure everyone will be asking for seconds! Jump to Recipe Y’all know as a mom that works outside of the home, I love a meal that can come together quickly and easily. This is especially true in the summertime when canning season is in high gear. This take on a childhood favorite comes together in just 30 minutes and uses budget friendly pantry staples to make a kid-approved meal that's as delicious as it is simple to make. Serve these tasty sandwiches with my Homemade Fried Potato Chips to ensure everyone will be asking for seconds! For more of our 30-minute meals check out our favorites: Baked Three Pepper Chicken Easy Beef & Broccoli Skillet Ground Beef & Ramen Korean Bowl Here’s a few things you’ll need to make these Smokey Sloppy Joes: Ground Beef I like to use a lean ground beef, but ground turkey or ground pork would also be good options. The Best Homemade BBQ Sauce We truly believe this really is the absolute best homemade BBQ sauce. However, if you don’t have a homemade version on hand, you can certainly use your favorite. In the past, we have enjoyed Sweet Baby Ray’s and Stubbs brands. Stone Ground Mustard This will add a delicious tang to the sauce. Worcestershire Sauce The “dub sauce” will add a savory, umami flavor that will add complexity. Celery, Garlic, Peppers, and Onions All of which will add flavor and texture. Ketchup For sweetness and that traditional tomato flavor. Beef Stock Another savory component that will add flavor and liquid for the sauce to simmer in. Spices Ground black pepper, salt, chili powder, and paprika are all totally necessary to increase the overall flavor profile. Hickory Liquid Smoke The not-so secret-ingredient that will add that smoky goodness to each and every bite. Ingredients Serves 4 1-pound lean ground beef 1 Tablespoon oil 1 medium yellow onion, finely chopped 1 medium red bell pepper, finely chopped 1 stalk celery, finely chopped 2 cloves garlic, finely minced 1 cup homemade beef stock 2 Tablespoons Worcestershire sauce 1 Tablespoon stone ground mustard 1 Tablespoon Ketchup 2 Tablespoons The Best Homemade BBQ Sauce 2 teaspoon Hickory Liquid Smoke 1 teaspoon salt ½ teaspoon ground black pepper ½ teaspoon paprika ½ teaspoon chili powder Directions In a large skillet, brown ground beef over medium-high heat until browned. Add onion, pepper, and celery to skillet and sauté until vegetables are tender and lightly caramelized. Add garlic and sauté until fragrant, approximately 1 minute. Slowly add ¼ cup beef stock and deglaze pan by scrapping up any bits stuck to the pan. Add remaining ingredients and stir well to combine. Bring to a boil then reduce heat and simmer for approximately 5-10 minutes or until sauce has thickened. Serve over brioche hamburger buns with your favorite sandwich toppings. Did you enjoy this Smokey Sloppy Joes recipe? Let us know in the comments below! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here to sign up for our newsletter today!

This homemade nacho cheese sauce is creamy, cheesy, and has just the right kick of spice! Jump to Recipe Have you looked at the ingredient list on store-bought jarred cheese dip recently? A popular brand name version has a whopping TWENTY-NINE ingredients. Most of which, I don’t know what they are or how to even begin to pronounce them. The best thing about this homemade cheesy goodness is there’s no unnecessary weird junk in it. This homemade nacho cheese sauce comes together in under 10 minutes and has just 6 simple ingredients that you probably already have on hand. It can be used as a dip for tortilla chips or veggies, as a delicious covering for homemade macaroni and cheese or baked potatoes, or as a homemade version of the condensed cheddar soup that comes in a can. The possibilities are endless! What You’ll Need: Butter - the real stuff Flour - all-purpose works Half & Half - don’t use low-fat milk Cheddar Cheese - Shredded straight off the block Jalapeno - Pureed or finely minced Salt - Just a pinch or two What to Pair with Homemade Nacho Cheese Sauce? Homemade BBQ Meatballs – Dip these sweet and savory BBQ meatballs into the nacho cheese sauce for a delicious BBQ cheeseburger appetizer! Baked Ham and Cheese Bites – A family favorite on game day, dip these for an extra cheesy bite! Homemade Fried Potato Chips - Cover this crispy, crunchy snack with homemade nacho cheese sauce to create a perfect pairing! Smokey Sloppy Joes - Drizzle some cheese sauce on top for a magical combination of messy goodness! Comfy Cozy Slow Cooker Chili - Top off your grilled hotdogs or brats with chili and nacho cheese sauce! Homemade Pizza Dough - Create a homemade cheeseburger pizza that beats anything that can be delivered! Helpful Tips This recipe comes together in just a few short minutes, so have everything you need right at your fingertips. I highly recommend using an immersion blender with a whisk attachment. This will help to create a super creamy sauce without the arm workout! Keep whisking! If you’re stirring this sauce by hand - Do. Not. Stop. Whisking. When you’re done, go buy yourself a $20 immersion blender with a whisk attachment. You’ve earned it! Use real butter, salted, or unsalted. Do not skimp on this! Do not substitute the half and half for low-fat milk. This will result in an incredibly runny sauce. Don’t use cold half and half because it may curdle when poured into the saucepan. Use room temperature and pour the liquid in slowly. Homemade nacho cheese sauce is so easy to customize to your heat preference. The spice in this recipe is light enough for most kiddos to enjoy but feel free to amp up the spice if that’s your thing. For the creamiest texture, use freshly shredded cheese straight off the block. Do not overheat your saucepan. This can cause scorching. Unfortunately, this is not an approved recipe for home canning. Trust me, I checked, and I couldn’t find one. So, stick to enjoying it within a couple of days. It stores great in the fridge. To make a jalapeno puree, simply blend together one small jalapeno pepper with 2-3 tablespoons of water. If you like spicier cheese, add additional jalapeno or your favorite hot pepper. Or use a high-quality store-bought version like Louisianna Pepper Exchange Jalapeno Puree. My kids prefer the jalapeno puree rather than the minced fresh pepper but feel free to use your own discretion. For an incredible Taco Tuesday Night experience, drizzle homemade nacho cheese sauce on my Slow Cooker Chili Lime Carnitas and as a dip for my Baked Chicken Taquitos! Ingredients ½ stick butter (1/4 cup) 3 Tablespoons flour 1 1/3 cup Half & Half 1 cup cheddar cheese, shredded 1 teaspoon jalapeno puree or 1 minced fresh jalapeno ½-1 teaspoon salt Directions Melt butter in a small saucepan over low-medium heat. Add flour and whisk well. Cook for approximately 2-3 minutes or until rue has changed to a lightly golden-brown color. Carefully, add the half and half slowly, just a little at a time while continuously whisking. Continue whisking and cooking the sauce for approximately 4-5 minutes or until sauce begins to thicken. Add the shredded cheese and continue whisking well until completely melted and incorporated into the sauce. Store any leftovers in an airtight container in the refrigerator for up to 3 days. Recipe Variations For additional spice, add in extra jalapeno puree or use Pepper Jack cheese instead of cheddar. For an extra creamy cheese sauce, add an additional ½ cup of freshly shredded cheddar cheese. Reheating Homemade Nacho Cheese Sauce Microwave in 30-second increments stirring well after each increment. Stovetop in a small saucepan over low heat stirring well until heated through. Freezing This cheese sauce does not freeze well and may become grainy during the reheating process. I do not recommend freezing. If you like delicious homemade recipes like this, click that heart button at the bottom of the page and let us know in the comments down below! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here to sign up for our newsletter today!

This post may contain affiliate links. Read our disclosure policy. After looking at the list of ingredients and instructions, you may be thinking “I thought this was a slow-cooker recipe! I wanted something easy!” Trust the process, my friend, this recipe will not disappoint you! We enjoy meals that have multiple layers of flavors. When it comes to preparing those meals, I like to do as much of the preparation ahead of time as possible. This meal is perfect for when you're hosting dinner with friends and family because you can prepare it the day before and rest easy on the day you serve it (or clean your house, like I do!). It seems like there’s a new must-have something or another that pops up in my social media feed every day. It can be easy to forget the tried-and-true gadgets and appliances that sit in our cabinets. Whether you’re cooking for a large family or just one or two, slow cookers come in a variety of sizes and price points making them perfect for any household. They also use less energy than conventional ovens and are my not-so-secret weapon to keeping my kitchen from feeling like the surface of the sun during the summer. Not to mention, the slow cooker gets the job done when it comes to tenderizing meat and distributing flavor. I like to pair this with my White Cheddar Loaded Mashed Potatoes and Honey Butter Yeast Rolls, both of which you can also make ahead of time. Want to save this recipe for later? Pin it! Serves 8 Ingredients Patty Ingredients 2 pounds lean ground beef 1 large egg, lightly beaten 2 tablespoons Worcestershire sauce 2 tablespoons parsley 1 tablespoon garlic powder 1 tablespoon ground black pepper ½ tablespoon onion powder ½ tablespoon salt 2 teaspoons thyme 1 teaspoon ground mustard powder ½ to ¾ cup fine breadcrumbs Gravy Ingredients 4 tablespoons butter 2 ½ tablespoons all-purpose flour 2 cups beef stock ¼ cup red cooking wine 2 tablespoons Worcestershire Sauce 1 tablespoon parsley ½ teaspoon ground black pepper ¼ teaspoon salt ¼ teaspoon onion powder ¼ teaspoon garlic powder 8 ounces white button mushrooms, sliced 1 medium onion, thinly sliced Water, if needed Directions Patties In a large bowl, combine all ingredients. Using your hands to do this will ensure all ingredients are distributed throughout. If you’d like to measure for better uniformity, use a ¼ cup measuring cup to scoop meat mixture. Shape each ¼ cup of meat mixture into round patties, approximately ¾ inches thick. Using a large cast iron skillet over medium-high heat, brown patties for approximately 3-4 minutes on each side. You don't want to cook them completely - you just want the patties to have a firm crust on each side. This will help allow the patties keep their shape while they're in the slow cooker. Remove patties to a paper towel-lined plate and set aside. Gravy In the same pan over medium heat, melt butter. Add flour to butter and begin stirring constantly to combine, to form a roux. Carefully add beef stock and stir vigorously until gravy is smooth and free of clumps. Add wine, Worcestershire sauce, and seasonings. Stir gently to combine. Allow gravy to simmer for approximately 5-7 minutes or until thickened. Proceed to slow cooker directions or, if making ahead of time, place prepared patties and gravy in separate containers. Store in the refrigerator until ready to use. Slow-cooker To the bottom of a 6-quart slow cooker, add onions, mushrooms, and beef patties. Pour gravy over the patties. Cook on LOW setting for approximately 6 hours or HIGH for approximately 4 hours. If at the end of cooking, the gravy is thicker than you care for, add 2 tablespoons of water at a time until you reach the desired consistency. Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here to sign up for our newsletter today!

This one-pot dish is the ultimate comfort food. Tender orzo covered in a creamy parmesan sauce with sweet and smoky roasted bell peppers makes for an out-of-this-world side dish that will be devoured quickly! Jump to Recipe The weather is warming up quite quickly in southern Alabama and this is the time of year I become swamped with food preservation projects like Asian Plum Sauce, Peach Lemonade Concentrate, and The BEST Homemade BBQ Sauce. When I’m looking at multiple bushels of farm fresh produce, the last thing I want to do is stop what I’m doing to make a lavish meal. There are alternatives to ordering expensive, subpar take-out and that is making this quick and easy orzo dish! This Roasted Red Pepper and Parmesan Orzo dish comes together in about 15 minutes and is a delicious accompaniment to just about any entrée. Or, if you really want to save on time, add in some grilled chicken or shrimp to make this an all-in-one dinner with minimal effort. This dish can also be made up to 2 days in advance, making it the perfect addition to any summer potluck! For this Roasted Red Pepper and Parmesan Orzo recipe you will need: Orzo Also known as risoni, is a form of short-cut pasta shaped like a large grain of rice. Chicken Stock I make my own chicken stock because it’s just so easy and tastes so much better than anything found in a store, in my opinion. If you don’t have your own, look for a high-quality organic version at the grocery store. Garlic Freshly minced garlic adds a ton of flavor and complexity. Heavy Cream For that delicious, creamy consistency, you don’t want to skimp out on this ingredient. You can also add milk or omit it if you must, but the overall thickness and richness of the sauce may suffer. Seasonings Salt, pepper, onion powder, and basil are essential to balancing the sweetness by providing notes of savory. Parmesan Cheese Fresh parmesan cheese pairs perfectly with the heavy cream to enhance the tangy richness in the dish. 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. Italian Roasted Red Peppers We absolutely love our home-canned peppers but a high-quality storebought version will do just fine. Helpful Tips Although orzo has a similar size and shape as rice, it's not gluten-free. Brands like Delallo and Jovial offer gluten-free options. For this recipe, I used garden fresh basil that I dehydrated with my Excalibur Dehydrator. If you're using fresh basil, you’ll want to use 3 teaspoons for every teaspoon of dried. Store leftovers in the refrigerator for up to 4 days. Why you’ll love this Roasted Red Pepper and Parmesan Orzo Deliciously creamy, this dish is comfort food at its finest! This recipe is the perfect side dish paired with grilled steak or seared fish, or as an entrée with shredded chicken mixed in. If you’re like me and need quick and easy meals that everyone will enjoy, this dish fits the bill! Want more 30-minute Orzo dishes? Check out our favorites: Easy Orzo & Sausage Skillet Creamy Lemon Chicken Orzo Let’s Get Started! Serves: 4-6 Ingredients 1 ½ cups orzo 2 cups chicken stock 2/3 cup heavy cream 3 cloves garlic, minced 1 teaspoon onion powder 1 teaspoon basil, dried ½ teaspoon salt ¼ teaspoon ground black pepper ¾ cup freshly grated Parmesan cheese 1 cup Italian Roasted Red Peppers, drained and chopped 1 Tablespoon parsley, dried Directions To a medium skillet add chicken stock, orzo, garlic, onion powder, basil, salt, and pepper, and bring to a boil over medium-high heat. Reduce heat to low and simmer for approximately 4-6 minutes or until most of the liquid is absorbed, stirring constantly. Stir in heavy cream, parmesan, and roasted red peppers. Simmer for an additional 2-3 minutes or until the sauce begins to thicken. Top with parsley. Want to help a small family business in a big way? Click the heart at the bottom of this post and share this Roasted Red Pepper and Parmesan Orzo recipe with anyone who loves delicious homemade food! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here to sign up for our newsletter today!

Whether you have one child or several, homeschooling multiple subjects can be overwhelming. Even if you have been homeschooling for a while, it can be difficult to find something that finds the balance of fun and retention. One way we have enjoyed for several years is with Unit Studies. Unit Studies are simply a theme-based learning style. For example, if the theme is about weather, all the lessons for each subject would revolve around weather. For science, you could learn about clouds then form various clouds from cotton balls to create a picture, watch and track the weather for a few days, then visit your local news station. The possibilities are endless! What I personally enjoy most about Unit Studies is that they are completely customizable. My kids and I can choose the theme together, we can choose how long we want to focus on that theme, how in-depth we want to go, and how much money I want to invest in the theme. My kids really enjoy the hands-on learning and the field trips. When Unit Studies are used with multiple age groups, it allows each student to learn from the other. There is opportunity for discussion, creativity, and bonding. Not to mention it takes a lot of pressure off the educator! Being able to use one topic across multiple subjects for multiple ages can save you a lot of time, planning, and stress. While our oldest daughter was in the third grade, we used The Magic Tree House series by Mary Pope Osborne. Typically, we would spend two weeks per book. This gave my daughter plenty of time to read the book and for us to dive into the subject. One of her favorite themes was Japan. She read The Night of The Ninjas and learned about the Samurai. For spelling and vocabulary, we used words from the book. We learned about origami and practiced making our own. She learned about Rabbit Island and then painted a rabbit cut out using paint and a marble. In just two short weeks we were able to learn so many things in so many ways. Of course, at the end of our study, we had to watch Teenage Mutant Ninja Turtles III! Our youngest daughter was only three years old during this time but I was able to include her into our learning. We read The Three Ninja Pigs by Corey Rosen Schwarts, Ninja Bunny by Jennifer Gray Olson, and Ninja Baby by David Zeltser and Diane Goode. We focused on the letter N and the number 9. Of course, she joined us for all the fun art and science projects! Our girls are older now, but they still enjoy unit studies. Our oldest daughter, currently in eighth grade, prefers an online curriculum. Our youngest daughter, currently in fourth grade, prefers hands-on activities and workbooks. One way I bring us all back together is through Unit Studies. Women’s History seems to be the current favorite. Last week our lesson was based on Rosalind Franklin and DNA. They read a graphic novel about her life, learned about DNA and genetics, and then made a candy DNA model. So, while they each have their own curriculum, we are still able to use Unit Studies to help fill in any gaps while still keeping their interests. If you are interested in Unit Studies, I have two printable packs to help get you started. These packs are geared for Pre-K and Kindergarten; however, I will be adding more printable packs for other ages at a later date. In the meantime, check out our Pinterest boards for more inspiration! On the Farm I recommend reading The Little Blue Truck by Alice Shertle for younger children. If you would like to tie in a book for first-third graders, I recommend Down on The Funny Farm by P.E. King. If you have a middle schooler, I recommend Anna on The Farm by Mary Downing Hahn. The classic, The Grapes of Wrath by John Steinbeck is often on the reading list for high schoolers. Download On the Farm packet here. In the Garden For Pre-K and Kindergarten, I recommend In My Garden by Charlotte Zolotow and Paddington Bear in the Garden by Michael Bond. For second-fourth graders, The Secret Garden by Frances Hodgson Burnett is a fan-favorite! And, for older students, I recommend The Worst Hard Time: The Untold Story of Those Who Survived the Great American Dust Bowl by Timothy Egan. Download In the Garden packet here. 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!