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Just when I was starting to get the hang of homeschooling our oldest daughter, I became pregnant with our second daughter. Homeschooling through pregnancy was rough. I was exhausted all the time and I was diagnosed (again) with hyperemesis gravidarum. We had to readjust our homeschool routine a bit, and it basically revolved around naps and sickness. But we managed to get it done and still enjoy the creativity and flexibility that homeschooling offers. I quickly learned the hard part was not being pregnant, or even trying to homeschool with a newborn in tow. No, friends, the hard part was when that baby was walking, grabbing things, and needed all of my attention, all of the time. Once again, we needed to readjust our homeschool routine. First, I enlisted the help of our oldest daughter, who was 4 at the time. I would ask her to pick out two or three board books that we could all read together. She really enjoyed doing this and took finding the right books very seriously. Next, I would have both girls snuggle up close to me and we would read the books together. During our reading, I would ask them both questions about the pictures and the story. Afterward, I would look up 3 or 4 fun songs on Youtube to help us get moving. Roku and Amazon Fire Stick are perfect additions for homeschooling, but you could even just turn on the radio or make up your own fun songs. Here is a list of our favorite YouTube channels: https://www.youtube.com/results?search_query=super+simple+songs https://www.youtube.com/results?search_query=baby+genius https://www.youtube.com/c/KIBOOMU Once we were wide awake and got the wiggles out of the way, we would move on to schoolwork. Even my one-year-old had her own work to do. I would help my oldest understand directions or answer any questions she had, then give a simple activity to my youngest to do. Activities ranged from picking up plastic Easter eggs and putting them in a basket, finding things in the I-Spy bag I made, or using plastic tongs to pick up pompoms. Whatever the activity, I made sure to let her know “This is schoolwork” and to make it fun. My goal was for her to associate the two (schoolwork = fun). I know what you're thinking, or at least what I would be thinking, “Giving a one-year-old schoolwork?!?” The work itself wasn't my concern. My expectation was that she would feel included in our day. My expectation was that I would help her love learning. My expectation was that she would feel proud of herself. And let me tell you friends, my expectations were most definitely met. That one-year-old learned so many things by doing those simple activities. She learned hand-eye coordination, independent playing skills, sensory development, and gross motor skills. Each day we continued to build upon those skills. That one-year-old baby is now 9. She has grown up with a love of learning and with empathy and kindness for others. She is beyond all my expectations, and I could not be more proud of her. It's important to include your younger children in the homeschool day. Not only is it beneficial for them, but for the older children as well. My oldest daughter learned patience, critical thinking skills, and emotion regulation while I helped my youngest daughter with whatever she needed. It's okay if you or your children need to take multiple breaks. It's okay if all the work you had planned for the day didn’t get done. Remember, homeschooling allows creativity and flexibility. Know your reasons for homeschooling and understand your “why” and give yourself some grace. Here are some of my daughter’s favorite toddler activities: I purchased an insect kit and pompoms from the dollar store. I made an I-spy kit using items I found around the house, and stored them in a Ziploc bag with duct tape. Using a pipe cleaner and a few Cheerios, she made a bird feeder. I made sure she was included in any science experiments. And there was lots of painting. We used everything from forks and cotton swabs to marbles and aluminum foil. There are millions of ideas available on Pinterest and other corners of the internet. Just pick a couple to start with, and then mix it up every week or so. What works one week may not be your child’s favorite the next. And that's okay! Pick something new and move forward! 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 are new to homeschooling or have been in the game for a while, there is one question that you will be asked repeatedly. “Why do you homeschool?” This is usually followed by rapid-fire follow-up questions like, “Are you going to send them to public school when they reach high school?” and the ever-popular, “What about socialization?” In the beginning, when I was really new to homeschooling, I would become flustered with these types of questions, and my words would seem to get lost. Around year three, I would become annoyed and answer with a simple “Because it’s great.” Now that we’re almost ten years in, I am typically more even-tempered and prepared in my responses. Sometimes it’s tough to answer these personal questions patiently and thoughtfully. After all, this is your family’s decision - what does it matter to anyone else? The truth is, it actually matters a lot. Whether you like it or not, you and your child(ren) are now the face of homeschooling for those that know your family. Friends, family, neighbors, and the like are now watching to see what this homeschooling business is all about. You can bet there will be judgments, impromptu quizzes, and questions being asked that you don’t know the answers to yet. But, if you know your “why”, the questions no longer matter. Your purpose and your reasons are enough. Our oldest daughter was just a couple days shy of meeting the mandatory birthday cutoff to start kindergarten in 2014. Out of frustration, I said to my husband “I’ll just homeschool her.” I had no clue how to homeschool, or what the laws for my state were. I didn't even know anyone who homeschooled. Thank goodness for the internet! I researched everything! I looked up the laws for my state, which are actually pretty conducive to homeschooling. I searched for local homeschool groups on Facebook and asked a ton of questions. I looked at different curriculums and scoured Pinterest for hours. There was just so much to know! And then, I became overwhelmed. The negative thoughts started running through my head. “Can I really do this?” “What if my child doesn’t learn anything or gets behind?” So I put the whole thing on the back burner. A couple of days later I was playing outside with my daughter. She was helping me pull weeds from the garden bed and enjoyed showing me all of the rocks she found. As I worked, we talked about the rocks' shapes and colors, how the word rock starts with the letter R, and the sound the letter R makes. She then said, “What else starts with R, Momma?” I stopped dead in my tracks and looked at her little face. I’d been teaching her the whole time I was pulling weeds from the dirt. She was learning and wanted to know more. Of course, I could do this! It was what we had already been doing since she was born, teaching. That evening I looked around our house for things that began with the letter R. I found a roll of red ribbon that we could use for measuring. I found a page in a coloring book of a little girl reading that my daughter had yet to color. And of course, the rocks she found outside. We were getting somewhere! The next day we visited our local dollar store and picked up a writing tablet. On one page I wrote the letters of the alphabet and on another, I wrote numbers. I then had my daughter trace over them. That’s it. That is how our homeschool journey began. No fancy curriculums. No stress for either of us. Just fun playing and learning, together. I am proud to say that she is now in the eighth grade and we still homeschool. She is currently working on her Silver Award in Girl Scouts, she’s in a competitive homeschool robotics group and has several close friends. When people say, “You’re homeschooled?” She very proudly says “Yep, and it’s awesome!” Our list of reasons why we homeschool is probably a mile long by now. But, at the top of the list, always, is “To do what is best for our child, as a student and as an individual.” There may come a time when homeschooling is not what our children need. Or maybe one child will later thrive in a school environment, while the other continues to thrive at home. We'll see what happens. So, what is your “why”? What is it that you and your family hope to gain from homeschooling? What tangible goals can you set for your child’s homeschool year? Maybe your child needs more than a couple of weeks to thoroughly understand a topic of study. Maybe you have a desire to incorporate your religion into your school day. Maybe the violence in schools keeps you up at night and you just want to keep your baby safe. Whatever your reasons, you decide what is best for your child and your family. When we know in our heart our “why” the answer comes quickly. If you have been thinking about homeschooling and the doubts have held you back, please know that YOU CAN DO THIS. No one knows your child, loves your child and understands your child better than you. If you start a curriculum and you both hate it, change it. Even if you have only worked a few pages of the book - switch things up. The beauty of homeschooling is the flexibility of what, when, where, and how you teach. There are so many resources available to help you not only get started but to help you along your journey. It’s very common to feel overwhelmed, but the majority of homeschool communities are willing to answer any questions and help lead you in the right direction. You can also reach out to me here and I will do my best to help. Just know your “why” and the rest will fall into place. 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!

Hey there! We are so happy you found your way here. My name is Brianne. I am a wife, mother, social worker, and now… blogger and content creator. Where We Came From For 13 years, my husband and I made our little 1200-square-foot starter house a home. During our time there, we welcomed our daughters, I went to college, and we lived on one very modest income. Through a lot of trial and error, I was able to find ways to save money, create homemade recipes we enjoyed, and make our house into a home. Where We Have Been In 2019, we both worked full-time, we homeschooled, and our girls were in many extracurricular activities. Like many of us, when Covid-19 hit, almost everything stopped. Because of my field, I still needed to be in-person and my husband began working from home. During this time we were able to evaluate and rediscover what it was we truly wanted for our family. Being busy, stressed, and overworked were not the things we were striving for, yet there we were - completely burned out. By the end of 2020, we were both able to find new jobs that offered a better work/life balance. We were able to breathe. We were able to spend more quality time with our girls and each other. It was a new start. Where We Are Now In 2021 we were blown away by the housing market and finally had an opportunity to buy a house with a 4th bedroom. Did anyone else suddenly need a home office in 2020? As first-time home buyers all those years ago, we didn’t know what we didn’t know. After spending so many years in our first home, the list of what we wanted and needed in our next one became very clear. Not just in terms of space, but what we’d hoped to use the space for. My husband needed a separate room for a home office and hoped for a garage he could tinker around in. Our previous backyard had a large slope, so I wanted a yard the girls (and dogs) could actually play in. I hoped for a kitchen that offered enough space for both me and the girls to be able to work together in. Thankfully, it all worked out. Now that we had the space we needed and we could relax a bit, I knew it was time to get back to the simpler things. To me, that meant cooking at home more, learning new life skills, and focusing on our time being well spent. We have had to learn to say “No” to taking on things that aren’t a necessity or don’t add substantial value to ourselves and our family. Where We Are Going This past year, I finally got up the courage to do two things that I have always wanted to try: Canning and Gardening. I always found them both to be so intimidating and they required so much research to do properly. I am a “jump in with both feet” kind of person, so reading how-to books for hours on end did not seem appealing to me. So I knew I had to start small. I read a few books, I watched A LOT of YouTube and leaned on those who knew those worlds. The learning process and the trial and error were indeed tedious, but so worth it. The simple act of planting a few seeds just to see what happens and watching that turn into food for my family had me hooked. As this was my first year I had a lot of failures. All of my tomato plants died. All seven of them. But I was able to get quite a few zucchini and peppers. So, not bad for someone who knew very little about it all. My lessons in canning were more successful. I started with something pretty easy, beans. Worked out great. Next up, a mixed berry jam. Delicious! I was feeling great, so I made a pizza sauce that turned out fantastic. My confidence grew and I was ready to can all of the things! I went back to one of my local farmers’ markets and purchased a 30-pound box of big slicer tomatoes. I was going to make so much spaghetti sauce - I was pumped and ready to go! I followed the recipe in my Ball cookbook and everything was going as planned. But then I noticed my sauce was not as pretty as it was when I made the pizza sauce. What had I done wrong?! Those of you who are not beginners already know. The tomatoes. I used different tomatoes. The pizza sauce had beautiful Roma tomatoes. My spaghetti sauce, on the other hand, had a much more watery variety. Fortunately, I learned a couple of tricks to help it get to the consistency I wanted. So here we are, still learning. Where I Hope To Be I get a lot of inspiration from some of my favorite YouTubers. One day I thought, “What a blessing it is for those ‘YouTube Moms’ to have documentation of their recipes and gardening experience for their children”. It really made me think about the recent passing of my own mom. I hope for this blog to serve as a tangible collection of my favorite recipes and gardening ramblings for my girls. Thanks for coming over! 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 extracts are easy to make yourself and are a simple way to add a layer of flavoring that can't be found in store-bought products. Try using this homemade peach extract in my Peach Butter Waffles recipe! Be sure to pin this post to refer back to it later! Ingredients 4 peaches, chopped 16 ounces Vodka (80 proof) Pint jar with secure lid Directions Combine peaches with vodka in jar. Secure lid and shake vigorously for approximately 1-2 minutes. Place jar in a cool, dark cabinet. Shake jar vigorously at least 3-4 times per week for 6 weeks. At 6 weeks, pour mixture through a wire mesh strainer and discard peach bits. Add a new batch of fresh peaches to vodka. Secure lid and shake vigorouusly for approximately 1-2 minutes. Place jar back into cool, dark cabinet. Shake jar at least 3-4 times per week for an additional 6 weeks. At the end of the 12 week period, pour mixture through a wire mesh strainer and discard peach pits. Return liquid to jar and securely seal. Use in baking requiring flavored extract.

One of my favorite slow cooker dishes is Salisbury Steak. The onion soup mix I use just adds the perfect flavor to the ground beef patties and creates a delicious gravy. I have seen multiple “DIY Onion Soup Mix” recipes online, but I wanted to do something just a bit different. Over the summer, I have been loving red onions on just about everything. After looking through my Ball canning cookbook I decided to can up some pickled ones. Unfortunately, I was completely out of red wine vinegar and didn’t really feel like making a grocery run at 9:30 pm. I did, however, have a whole bottle of balsamic vinegar just sitting around doing nothing. Thinking about those savory recipes with onion soup mix, I knew this would work out just fine. I hoped, anyway! I followed the Ball Onions in Vinegar recipe (page 316) closely, switching out the vinegar, and added water and a few seasonings to my brine. My friends, this exceeded all my expectations! It is a delicious, savory condiment that is the perfect topping on hamburgers or with beef tips in the slow cooker! Home canning is a science, and recipes should be approved by a reputable source like The U.S. Department of Agriculture found here, or Ball found here. Because I didn't follow the approved recipe exactly, I intend to use these onions within a matter of weeks in various slow cooker recipes. Yield: About seven 8oz jars or four-pint jars Ingredients 10 pounds red onions, thinly sliced 4 cups balsamic vinegar 4 cups water 4 cloves garlic, whole 10 black peppercorns 1 tablespoon salt (I used Pink Himalayan) 1 teaspoon dried oregano 2 tablespoons sugar 1 teaspoon mustard seeds ¼ teaspoon ground Allspice 2 Bay Leaves Ball Pickle Crisp seasoning, if desired Directions Prepare canner, jars, and lids. In a large stainless-steel pot, combine all ingredients and bring to a rolling boil for approximately 8-10 minutes. Stir consistently. Reduce heat and add in the onion rings. Cover and boil gently for approximately 10 minutes. Discard garlic and Bay Leaves. Pack hot onion rings into hot jars to within a generous ½ on top of jar. Ladle hot pickling liquid into jar to cover onions, leaving ½ inch headspace. Add 1/16 teaspoon Pickle Crisp to each half-pint jar. Remove air bubbles and adjust the headspace, if necessary, by adding additional hot pickling liquid. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to finger-tip tight. Place jars in your canner, ensuring they're completely covered with water. Bring to a boil and process for 10 minutes. Remove the canner lid. Wait 5 minutes, then remove jars, cool, and store. You can purchase the Ball cookbook I have here.

Whether you serve a deliciously roasted turkey, a juicy ham, or a savory roast, for most people the holiday table's shining star is the entree. However, at our house, the holiday meal is all about the variety of side dishes! Now that our girls are old enough to be really helpful in the kitchen, they have their assigned dish to craft, which makes the meal even more special to this Momma. We love a good mix of sweet, savory, and spicy, and these delicious side dishes will be beautiful additions to your holiday table and the perfect complement to almost any entrée. The best part? They each come together quickly and effortlessly! We can't forget dessert! Be sure to check out our favorites - Vanilla Sour Cream Pound Cake and Pumpkin Spice Cookies! Looking for quick and easy breakfast options for your holiday guests? You can find our favorites here. Sauteed Sugar Snap Peas Naturally sweet with just the right amount of savory from the garlic and black pepper, this simple side dish is sure to please! https://www.theazaleahomestead.com/post/sauteed-sugar-snap-peas Spicy Italian Roasted Carrots These carrots offer a slight sweetness from the brown sugar that compliments the subtle spice of the cayenne. https://www.theazaleahomestead.com/post/spicy-italian-roasted-carrots Easy Homemade Macaroni and Cheese This classic favorite offers a smooth and creamy cheese sauce that is the epitome of comfort food. https://www.theazaleahomestead.com/post/easy-homemade-macaroni-cheese Parmesan Herb Roasted Potatoes A gorgeous mix of potatoes covered with herbs and parmesan cheese baked to perfection. https://www.theazaleahomestead.com/post/parmesan-herb-roasted-potatoes Jalapeño Cheddar Cornbread This delicious family favorite is a perfect blend of buttery, sweet, and spicy. https://www.theazaleahomestead.com/post/jalapeño-cheddar-cornbread 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!

If the holidays around your house are anything like ours, it's pretty lowkey. It's typically just the four of us, and preparing a huge feast just doesn’t make sense. However, we still want the meal to be special. This meal is budget-friendly, kid-approved, and comes together easily. To make things even easier, be sure to print out our holiday planning sheets here! Serves 6 Holiday Sausage Balls This flavorful appetizer offers a smokiness of bacon, a tang from the cranberries and wine, and just the right amount of heat from the peppers to balance the sweetness from the creamy cheeses. https://www.theazaleahomestead.com/post/holiday-sausage-balls Lemon Thyme & Garlic Roasted Chicken Juicy, tender chicken infused with a delicious blend of lemon thyme, garlic, and lemon roasted to perfection. https://www.theazaleahomestead.com/post/lemon-thyme-garlic-roasted-chicken White Cheddar Loaded Mashed Potatoes This delicious, comforting side dish offers creamy mashed potatoes with crispy bacon and sharp white cheddar cheese. https://www.theazaleahomestead.com/post/white-cheddar-loaded-mashed-potatoes Sauteed Sugar Snap Peas Crunchy, fresh from the garden sugar snap peas perfectly sauteed with butter and garlic! https://www.theazaleahomestead.com/post/sauteed-sugar-snap-peas Honey Butter Yeast Rolls Light, fluffy, and buttery with just the right amount of sweetness. https://www.theazaleahomestead.com/post/honey-butter-yeast-rolls Vanilla Sour Cream Pound Cake This classic vanilla pound cake offers a rich, buttery flavor, sweetness from the vanilla, and a slight tang from the sour cream. https://www.theazaleahomestead.com/post/vanilla-sour-cream-pound-cake 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 delicious, classic deli sandwich is packed full of flavorful corned beef, creamy Swiss cheese, tangy sauerkraut, and homemade Thousand Island dressing piled high on crispy, toasted rye bread. Jump to recipe It's unlikely that you'll find a sandwich recipe with as much controversy as The Reuben Sandwich. There has been much debate as to who actually created this classic deli menu regular. If you ask any Nebraskan, they’ll likely tell you the story of local grocer Reuben Kulakofsky who created the famous sandwich during a late-night poker game at the Blackstone Hotel in 1925. As the lore goes, the owner of the hotel, Charles Schimmel enjoyed the sandwich so much that he named it The Reuben and added it to the hotel restaurant’s menu. (1) However, if you ask anyone along the upper east coast of the United States you'll likely hear a completely different tale. Once located in New York City, Reuben’s Delicatessen (1908-2001) served the first Reuben sandwich in 1914. The owner, Arnold Reuben created the “Reuben Special” for American Broadway actress Marjorie Rambeau. He hoped to impress the famous beauty who stopped by late one evening for a quick meal. (2) While we may never know the true origins of the Reuben sandwich, one thing is for certain - this hearty homemade version is absolutely delicious! You will need a few simple ingredients to make this Toasted Reuben Sandwich: Corned Beef Corned beef is brisket that has been cured with rock salt. If you’ve never had corned beef before, it packs a powerful punch of savory, sour, saltiness. We prefer to have freshly sliced corned beef from our local deli sliced about 1/16 in thickness. However, this is a fantastic recipe to use leftover corned beef. Sauerkraut Tangy and salty, you don’t want to miss out on adding this natural sourness! Homemade sauerkraut is so easy to make but a good quality store-bought version will do the trick just fine. Sauerkraut pairs perfectly with the savoriness of corned beef and the sweetness of the Thousand Island Dressing. Sauerkraut has a ton of moisture from the fermentation process so be sure to drain it very well before placing it on the sandwich. Swiss Cheese Sweet with hints of a mild nuttiness, Swiss cheese adds a creaminess to the sandwich. You’ll want thin slices of cheese so that it melts quickly. Rye Bread Rye bread has a distinctive earthy taste that's high in potassium, calcium, and fiber. It's a dense bread, which lends itself well to the piles of goodness we’re layering on it. You want nice, thick slices that are about 1-inch thick for this sandwich. Homemade really is best because you can get the perfect thickness and a higher quality. Thinly sliced rye bread, like those found in most store-bought varieties won’t toast well and will likely be mushier than desired. Thousand Island Dressing Many Reuben sandwich recipes call for Russian Dressing. The main difference between Russian Dressing and Thousand Island Dressing is the use of horseradish. We enjoy the tangy sweetness of Thousand Island. However, if you like a spicy kick, you can certainly opt for the Russian version. Ready to make this mouthwatering Toasted Reuben Sandwich? Serves 4 Sandwich Ingredients 1-pound corned beef, thinly sliced 1 cup sauerkraut, drained 1/2 cup Homemade Thousand Island Dressing 16 slices Swiss cheese, thinly sliced 2 tablespoons garlic and cayenne-infused oil 8 slices rye bread Thousand Island Dressing Ingredients ¾ cup mayonnaise ½ teaspoon Worcestershire Sauce ½ Tablespoon white distilled vinegar ½ Tablespoon lemon juice 2 Tablespoons ketchup 3 Tablespoons sweet relish 2 cloves garlic, finely minced ½ teaspoon onion powder ¼ teaspoon paprika ¼ teaspoon fine sea salt ¼ teaspoon ground black pepper Thousand Island Dressing Directions In a small bowl, whisk together all ingredients until well incorporated. Refrigerate in a covered container, such as a mason jar. Use within 5-7 days. Sandwich Directions In a small colander, drain sauerkraut. Place drained sauerkraut into a clean, lint-free dishtowel or cheesecloth. Squeeze any excess moisture from the sauerkraut. Allow to air dry for approximately 5 minutes. Begin heating cast-iron skillet over medium heat with oil. Place one slice of cheese on each slice of bread. Evenly distribute dressing, corned beef, and sauerkraut into layers on slices of bread. Top with an additional slice of cheese. Add the remaining slice of bread to complete the sandwiches. Carefully, place one or two sandwiches at a time into the hot cast iron skillet. Toast sandwiches for approximately 1-2 minutes per side or until cheese is melted and bread is lightly golden brown. If you enjoyed this recipe, let us know how it turned out by commenting below. We love to hear 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! Sources: 1) https://history.nebraska.gov/was-the-reuben-sandwich-invented-in-omaha/#:~:text=According%20to%20Omaha%20lore%2C%20the,Plush%20Horse%2C%20the%20hotel%20restaurant 2) https://en.wikipedia.org/wiki/Reuben_sandwich

Tangy Greek yogurt, fresh cucumber, savory garlic, and fresh herbs make this Homemade Tzatziki Sauce absolutely delicious. The best part is it can be ready in less than 10 minutes! Jump to recipe As I mentioned in my post, The Best Homemade Greek Burgers, I studied Greek during my final years of undergrad school. My professor would sometimes bring in the most delicious Greek food and we'd enjoy a meal while I learned the language. Inspired by this, I decided to make my own homemade version. This sauce is so easy to make and requires just a few budget-friendly ingredients. Traditional Tzatziki is often made with yogurt from sheep or goat milk, however, the use of store-bought Greek yogurt makes this available to just about anyone. Greek yogurt offers the same thick and creamy consistency found in traditional Tzatziki sauce at a fraction of the cost. We love this sauce as a dip for garden fresh veggies, pita bread, and my Homemade Fried Potato Chips. It's perfect for potlucks and special occasions because it can be prepared ahead of time and the extra waiting helps to enhance the flavors. It’s a cool and refreshing treat during the hot summer evenings when cooking inside is the last thing I want to do! To make this Homemade Tzatziki Sauce you will need: Greek Yogurt You want to use plain, full-fat Greek yogurt. If you use a regular yogurt, it will be too runny and won’t hold up to the cucumber that you add to it. We really like the Fage brand. Cucumber I like to use an English cucumber because the peel is thin and easy to digest. It's also seedless and tends to have less water content than regular cucumbers. Once you shred the cucumber you'll need to drain it to remove any water. Simply add the shredded cucumber to a cheesecloth or a clean, lint-free dish towel and twist to apply pressure to the cucumber. You may need to twist a couple of times to really ensure that the water has been removed. Garlic If you're a huge garlic fan, you could use up to four cloves of garlic for this recipe without it being over the top. I opted to stay in the middle of the road and use two large cloves. Lemon The fresh zing of lemon zest can help brighten any dish as well as enhance the overall flavor. If your sauce is a little too thick, add a little fresh lemon juice until it is the consistency you prefer. Fresh Dill Nothing says summertime like fresh herbs straight from the garden. With its slightly tangy, citrus-like flavor and subtle notes of anise, a little goes a long way. Store-bought dill will also work just fine here. Dried herbs can sometimes have a slightly stronger flavor, so I recommend starting with half a teaspoon at a time and tasting continuously until you reach your desired preference. I love using fresh herbs that I have dehydrated in my favorite dehydrator. Spices We love the savoriness of fresh ground pepper. I find it balances the freshness of the cucumber and pairs perfectly with the garlic. Onion powder adds a subtle flavor of umami and works well with ground pepper. Salt will help to draw out any additional moisture from the cucumber as well as adding flavor. Ingredients 1½ cup plain, full-fat Greek yogurt ¾ cup English cucumber, shredded 2 large cloves garlic, grated 1 ½ teaspoon fresh dill, chopped ½ teaspoon ground black pepper ½ teaspoon onion powder ¼ teaspoon salt Lemon zest Directions Carefully grate cucumber into shreds. Drain the cucumber by wrapping shreds into a dish towel or cheesecloth. Twist tightly until all liquid has been drained. In a medium bowl, combine shredded cucumber with yogurt. Add remaining ingredients and mix well to combine. Serve immediately or store in a covered container in the refrigerator for up to 4 days. If you enjoyed this Homemade Tzatziki Sauce 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 marinara sauce is full of robust flavor with fresh tomatoes and Italian herbs! Yield: Approximately 2 cups Jump to recipe If you love pizza and pasta as much as we do, then a delicious marinara sauce is always needed. Making a homemade marinara sauce is easy and pretty straightforward, making it perfect for busy weeknight dinners! I like to double or triple the recipe and store it in the freezer for extra busy weeknights. This Homemade Marinara Sauce can be made ahead of time and stored in the refrigerator for up to 5 days or frozen for up to 3 months. How do we enjoy this Homemade Marinara Sauce? Meatball Sub Sandwiches and Spicy Stuffed Bell Peppers are two of our quick-dinner favorites. Both recipes freeze beautifully which make them perfect for freezer meal prep! We also use this sauce on homemade pizza dough for a fun and easy lunch. For this Homemade Marinara Sauce recipe, you will need: Tomatoes Fresh, paste tomatoes are best for this sauce. It can seem a little daunting because there are a couple of extra steps, but it's so worth the effort! If you just really need to cut down on the time, you can substitute 28 ounces of crushed tomatoes. Red Cooking Wine A good quality red wine will help give the sauce a slight sweetness that counteracts the acidity from the tomatoes. I typically have a Cabernet Sauvignon on hand for cooking. If you prefer to not use wine or just don’t have any, you can substitute with beef or chicken broth. You can also substitute red wine with a mixture of red wine vinegar and water. You’ll need about ½ cup each. Onions and Garlic I love cooking with fresh onions and garlic. They give such a fantastic umami flavor and a sweetness that pairs beautifully with the acidity of the tomatoes. Basil and Oregano I love growing Oregano in our backyard garden. It's so easy and is very low maintenance. Oregano offers a warm, pungent flavor and basil offers a sweet and fragrant aroma. Both of which enhance the overall flavor of the tomato sauce. Salt and Pepper Two simple, budget-friendly ingredients that offer so much to whatever you put them in. We have added a couple of sweet components to this sauce and now we need to add some saltiness and savoriness to help balance everything out. How to Make Homemade Marinara Sauce You'll need to start by preparing the tomatoes for cooking. Prepare a large bowl with cold water and a couple of cups of ice. Set aside. Fill a large saucepan about halfway full of water. Bring the water to a hard boil. Carefully, add the tomatoes to the boiling water and process for about 20 to 30 seconds. The skins of the tomatoes should begin to wrinkle and peel away from the flesh. Using a slotted spoon, carefully remove the tomatoes from the boiling water and quickly place into the prepared ice water. When the tomatoes are cool enough to handle, remove any remaining skins. Then, remove the core with a knife. To remove the seeds, you can use a food strainer or by using a spoon to scrape the seeds out. When the tomatoes are ready, add them to a stainless-steel stockpot and simmer over low heat for approximately 3 minutes. Next, add in the red cooking wine, herbs, and spices. Continue to simmer over low heat for approximately 15 minutes. Using an immersion blender, carefully pulse the sauce to desired consistency. A countertop blender will also work for this process. Serve immediately or store sauce in the refrigerator for up to 5 days or freeze for up to 3 months. Ingredients 8-10 large Roma tomatoes, peeled, cored, and seeded ¼ cup red cooking wine ½ cup onion, finely chopped 4 cloves garlic, finely minced 2 teaspoons basil 1 teaspoon Italian oregano ½ teaspoon sea salt ¼ teaspoon ground black pepper Directions Add prepared tomatoes to a stainless-steel stockpot and simmer over low heat for approximately 3 minutes. Carefully add in red cooking wine, herbs, and spices. Cover and continue to simmer over low heat for approximately 15 minutes. Using an immersion blender, carefully pulse the sauce to desired consistency. Serve over noodles, meatballs, or as a dip for mozzarella sticks! If you made this Homemade Marinara Recipe let us know how it turned out by leaving a comment 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 extract is the perfect addition to your favorite apple baking recipes! Try it my Baked Apple Cider Doughnuts! Want to save this recipe for later? Pin it! Ingredients 6 large apples Six 3” cinnamon sticks 16 ounces Vodka (80 proof) Jar with tight lid Directions Carefully peel washed apples. Add apple peels and cinnamon sticks to jar. Pour vodka over apple peels and cinnamon sticks ensuring that all are covered and there are no small bits floating on the top. A glass weight may be needed if you have several small bits. Tightly secure lid and give a vigorous shake. Shake jar several times per week for six weeks. Using a fine mesh strainer, remove apple peels and cinnamon sticks from jar. Store extract in a cool, dark cabinet. Click here to sign up for our newsletter today!

Bold flavors. Sweet heat. This delicious side dish comes together in about 10 minutes. It pairs perfectly with my Baked BBQ Bacon Chicken and Roasted Ranch Broccoli. Serves 6 Ingredients 1 10-ounce package original-flavor Couscous 2 ears fresh corn off the cob or 1 15-ounce can, drained 1 medium red bell pepper, finely chopped 1 medium red onion, finely chopped 1 cup chicken stock ½ cup sour cream or plain Greek yogurt 1 lime (zest and juice) ½ cup fresh cilantro ½ cup freshly grated Pepperjack Cheese 1 teaspoon paprika 1 teaspoon crushed red pepper ½ teaspoon garlic powder ½ teaspoon cumin powder ½ teaspoon ground black pepper 1 teaspoon salt Directions In a medium saucepan over medium-high heat, bring chicken stock to a boil. Add couscous and cover with lid. Remove from heat and allow to sit for approximately 5-7 minutes. Meanwhile, in a medium bowl, combine all remaining ingredients except for lime zest, and gently stir to combine. Carefully remove lid from saucepan and fluff couscous with a fork, gently breaking up any clumps. Add lime zest and fluff couscous with a fork to combine. Fold sour cream mixture into couscous. Serve warm.