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Don’t skip breakfast because you’re short on time and don’t pay for drive-thru because you didn’t get a chance to make something. Here are TEN breakfast recipes that can be made ahead of time and help you get your morning off to a great start! Want to save this post for later? Pin it! Double Chocolate Orange Zucchini Muffins This recipe has double chocolate, a sweet zing of orange, and a moist texture that holds its shape well. They also freeze perfectly, so making a double batch is a must! The Easiest Ham & Cheese Breakfast Casserole A family favorite that fits the bill for an easy holiday breakfast or a potluck brunch. The best part is it only takes about 5 minutes to put it all together. The beauty of this recipe is the versatility of ingredients. Baked Pear and Walnut Oatmeal The flavor of juicy pears, crunchy walnuts, and sweet honey make this baked oatmeal sing. It's an easy meal prep that holds up well in the fridge. Bake once and eat all week! Honey Lemon Cake Doughnuts When I want to make a special breakfast treat, I usually turn my attention to a delicious baked good. This little cake doughnut offers so much citrus goodness it's certain to brighten anyone’s day! Chocolatey Fruit and Nut Granola Mix just a handful of this chocolatey, fruity, goodness with yogurt. Trust me, it will keep you full until lunchtime without feeling weighed down! Banana Walnut Muffins This recipe offers a fluffy, moist texture and the crunch of the walnuts sends this over the edge! Loaded Hash Brown Casserole In our house, we love having breakfast for dinner. One staple that always makes an appearance is this simple and delicious hashbrown casserole. It's perfect for potlucks and special occasions because it is so easy to prepare ahead of time and is delicious, served warm or cold. Orange Dutch Baby Pancake This sweet and tangy pancake offers a fluffy texture that melts in your mouth. It's perfect for a simple breakfast or a special brunch. If you are lucky enough to have leftovers, they reheat beautifully. Try it with a tablespoon of homemade raspberry jam on top! Baked Butterfinger Doughnuts This is a beautiful cake-like doughnut with the addition of the famous crispy chocolate and peanut butter bits, topped with a vanilla glaze and more of that sweet, crunchy candy we all love. It's the perfect sweet treat anytime! Strawberry Lemonade Baked Oatmeal Loaded with fresh strawberries and a zing of lemon, this oatmeal is absolutely worth turning the oven on for this summer! Click here to sign up for our newsletter today!

This post may contain affiliate links. Read our disclosure policy . Experience the comforting and hearty flavors of the South with this authentic Louisiana red beans and rice recipe. Infused with Cajun seasoning and delicious andouille sausage, this dish will transport you straight to the vibrant streets of New Orleans! One of the first homemade dishes I made for my husband was the Southern classic, Red Beans & Rice. I prefer to cook mine in the slow cooker so that all of those yummy seasonings completely infuse the beans with flavor. This recipe will make a huge batch, so I typically freeze half of it for us to have later on a busy weeknight, or a slow weekend when I just don’t feel like doing too much in the kitchen. Either way, if you have a crowd or just want a jump start on some freezer meals, this recipe is perfect for you! 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. Serves: 8-10 Ingredients: 1 ½ pounds red kidney beans, soaked and rinsed 1 pound smoked sausage, sliced 64 ounces of beef or chicken stock 6 cups water 3 cups white, long-grain rice 1 large onion, chopped 4 stalks of celery, chopped 1 green bell pepper, chopped 1 jalapeno, finely chopped 4 cloves garlic, minced 1 tablespoon ground black pepper 1 tablespoon salt 1 tablespoon chili powder 1 tablespoon Italian seasoning 1 teaspoon smoked paprika 1 teaspoon cumin 1 teaspoon sage Directions: In a medium skillet over medium-high heat, cook sausage until lightly brown. Drain on a plate with paper towels and set aside. Add the cooked sausage and all remaining ingredients to the slow cooker. Fill the slow cooker with additional water if needed. Gently stir to combine. Cook on low heat for 6-8 hours or high heat for 4-6 hours. In a medium saucepan, boil 6 cups of water. Add in 3 cups of rice and cook for approximately 15-20 minutes. Gently fluff with a fork. Serve beans over rice. How To Freeze Slow Cooker Red Beans and Rice Prepare as directed and allow to cool to room temperature. Store prepared beans and rice separately in freezer-safe containers with seal-tight lids for up to 3 months.  How to Prepare Frozen Slow Cooker Red Beans and Rice Thaw red beans and rice overnight in the refrigerator. Reheat separately or mix beans and rice together in a medium-sized pot with about 1/4 cup of water or chicken stock. Warm over medium heat for approximately 8-10 minutes or until completely warmed through. 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!

My take on the traditional lasagna recipe this dish is packed with five flavorful cheeses, delicious Italian sausage, and affordable pantry staples Make this recipe with me on YouTube! Serves 8 Ingredients 16 ounces Penne pasta 1 pound ground Italian sausage 6 cups spaghetti sauce 1 large onion, chopped 1 green bell pepper, chopped 6 cloves garlic, minced 3 large Roma tomatoes, diced 1 large egg 16 ounces small curd cottage cheese 1⁄2 cup heavy cream 12 ounces shredded Mozzarella cheese, divided 5 ounces freshly grated Parmesan & Asiago cheese, divided 4 ounces shredded smoked Provolone cheese, divided 1 Tablespoon dried parsley 1 Tablespoon ground black pepper 1⁄2 Tablespoon fine sea salt, plus 1 teaspoon for pasta water 1 teaspoon chili powder 2 teaspoons dried basil 2 teaspoons dried oregano Want to save this recipe for later? Pin  it! Directions Preheat oven to 375 degrees. In a large skillet over medium-high heat, cook sausage until cooked through and browned. Drain on paper towel-lined plate and set aside. In a large bowl, add dry pasta, cooled cooked sausage, and spaghetti sauce. Mix well to combine. In a medium bowl, combine egg, cottage cheese, heavy cream, half of each cheese, and spices. Gently fold cheese mixture into pasta mixture. Mixture should be liquidy to allow enough moisture for pasta to cook. Pour mixture into a 10x15 baking dish and bake uncovered for approximately 50 minutes or until pasta is cooked. Top with remaining cheese and bake an additional 5-10 minutes or until cheese is melted and bubbly. Note: This recipe freezes beautifully! Prepare as above, pour uncooked mixture into a freezer-safe baking pan, and cover tightly with foil. When ready to bake, thaw in the refrigerator for 24 hours and then bake uncovered as directed. Add additional cheese to the top if desired.

With a powerhouse combination of lemon, herbs, and garlic in a creamy sauce, this deliciously comforting chicken and pasta dish is sure to please! Jump to Recipe We recently had a small dinner party at our home, and this is one of the pasta dishes I served. I'd actually planned on having this dish be the star of the table but then I got nervous. I was cooking for new friends for the first time, and I began to doubt myself. I worried that the guests wouldn’t like it or think it was weird. I don’t know, man, sometimes those random negative thoughts get to me for no reason, you know? So, in a flurry of self-doubt, I made an additional pasta dish that was more on the traditional red sauce side. For a moment, I felt comfortable but then I began to worry that all of the kids that were coming wouldn’t like either of the pastas. So, what do I do, I made a homemade three-cheese pizza . Those negative thoughts are something else, right? Y’all, I had absolutely no reason at all to worry. Everyone devoured this pasta dish in a matter of minutes! And really, why wouldn’t they? Perfectly seasoned chicken, creamy sauce, notes of lemon, and tender orzo? I mean it’s layers of flavor, what’s not to love? This dish received great reviews (and so did I, which was nice). For this Creamy Lemon Chicken & Orzo recipe, you’ll need: Chicken I typically use boneless, skinless chicken breasts for this recipe. The dish comes together so quickly that there really isn’t any risk of the chicken drying out. However, boneless, skinless chicken thighs are also delicious. In a pinch? A store-bought rotisserie chicken will cut the time in half. 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. However, if you use store-bought stock, look for a high-quality one like Target’s store brand, Good & Gather. They have an organic chicken stock that was ranked the best-tasting store-bought version by the New York Times . Orzo Also known as risoni, is a form of short-cut pasta shaped like a large grain of rice. Lemon Juice and Lemon Zest To ensure we’re getting that fresh lemon flavor in every bite, we are adding it wherever we can. 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! I typically do two scrubs against the grater then move the fruit slightly to get more zest.   Onions and Garlic Garlic and onion both offer delicious umami flavor. Herbs and Spices When it comes to adding flavor, the right herbs and spices are key. Aromatic powerhouses like oregano and basil 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. Cheese 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. White Wine Adding a little wine goes a long way! It can help to add acidity and brightness to the dish. It will also help to tenderize the meat while it cooks. 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. Serves 6 Ingredients Marinade 2 Tablespoons water 2 Tablespoons white cooking wine 1 Tablespoon Infused Oil 10 cloves garlic ½ teaspoon dried crushed red pepper ½ teaspoon dried basil ¼ teaspoon dried oregano 1 teaspoon onion powder 1 teaspoon salt ½ teaspoon ground black pepper Combine all ingredients in a resealable bag. Add chicken and marinate for at least 2 to 4 hours, though overnight is best for maximum flavor. Chicken & Orzo 4 boneless, skinless chicken, approximately ¼” thick and cut into 1” pieces 2 cups orzo 4 cups chicken stock ¼ cup white cooking wine 1½ cups heavy whipping cream 1 medium onion, chopped 6 cloves garlic, minced ½ teaspoon dried basil ½ teaspoon dried parsley ¼ teaspoon dried oregano ⅔ cup freshly shredded mozzarella ⅓ cup freshly grated parmesan cheese ⅓ cup freshly grated Asiago cheese ½ teaspoon salt ½ teaspoon pepper 1 Tablespoon fresh lemon juice Zest of one large lemon Directions In a small saucepan, bring 3 cups chicken stock to boil and prepare orzo according to package directions, approximately 7 minutes. In a large skillet over medium-high heat, cook chicken pieces in one teaspoon of oil until browned on all sides and internal temperature is 165 degrees. Remove cooked chicken to a plate and set aside. Add a little more oil to the pan if needed, then sauté the onions for approximately 2 minutes or until tender. Add garlic and sauté an additional minute or until fragrant. Deglaze pan by carefully adding white wine. Allow to simmer for approximately 2-3 minutes, scraping any brown bits on the pan. Add heavy cream, the remaining one cup of chicken stock, lemon zest, and juice to the pan. Add in the cheeses and allow them to melt while stirring constantly. Return chicken to pan. Carefully combine orzo with chicken and sauce mixture. Turn off heat and cover with lid. Let the mixture rest for approximately 5 minutes to allow the sauce to thicken. Leftovers can be stored in an airtight container in the fridge for up to 5 days. It can be so easy to let those negative thoughts, doubts, and anxieties creep into our happiness. If we’re not mindful of it and the havoc it can wreak, it can destroy parts of our life. If you struggle with this like millions of people do, I encourage you to be kind to yourself and try to reframe your thoughts. And if you suffer daily from negative thoughts, please know that help is available through your primary care physician, therapy, and through hotlines like the suicide prevention hotline (phone number 998 in the United States and Canda). You can find your country’s suicide prevention hotline here . If you enjoyed this Creamy Lemon Chicken and Orzo recipe, would you 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!

Savory ground beef full of umami flavor, a creamy cheese sauce with a subtle kick, and tender pasta noodles create a mouthwatering pasta dish that will make you forget all that store-bought box stuff! Jump to Recipe When I was kid, my mom frequently made the classic boxed pasta meal, often referred to as a "helper" meal. These meals were a staple in many households during the 1980s and 1990s, providing a convenient solution for parents juggling numerous responsibilities and who were striving to stretch a pound of meat into a dinner for five. As a busy mom today, it's easy to understand why these types of all-in-one meals were so popular. The simplicity of just adding water or milk and cooking for about 25 minutes is incredibly appealing. I’m a huge fan of 30-minute meals ! However, I don’t know what half of those ingredients are listed on the side of the box. I tried to find the ingredients list from the 1980s and 1990s but couldn’t really find what I was looking for. Even back then, I can’t imagine that they had the best ingredients. But I get it. You do the best with what you have. Sometimes, making the best choice for your family means opting for what's practical and within your means, even if the ingredients are less than ideal. The ingredients aren't the only thing that has changed in those box meals. With today’s shrinkflation, the box is a mere 5.2 ounces and offers just 4 one-cup servings. In the 1980s and 1990s, the box was 7 ounces and offered 5 one-cup servings. The original price was around $0.60. Nowadays you can find it for about $1.75 upwards to $2.50, depending on your location and grocery store. Thankfully, with a few pantry ingredients, we’re able to make a homemade version for just pennies on the dollar. With this homemade version, you’ll get more servings and because there’s less junk in it, you’ll feel more full. Not to mention, it takes about the same amount of time to make as it does the store-bought version! So, let’s get started! What you’ll need to make this Cheesy Beef and Noodles recipe: Pasta I used Campanelle pasta because it’s what I had on hand, and I knew it could hold up to the sauce. You can really use any kind of thick pasta; an egg noodle or penne would work just fine. Ground Beef We prefer a lean ground beef; however, ground turkey would also be delicious. White Wine Adding a little wine goes a long way! In this recipe, we’re really just using it to help deglaze the pan. If you want to add a little more brightness to the dish, replace the ¼ cup of beef broth with ¼ cup wine. The alcohol will cook out and you’ll be left with delicious flavor. I use the cheap stuff from Aldi! Butter, Flour, and Mushroom Powder To thicken the sauce, you’ll want to make a roux with butter and flour. Adding a bit of mushroom powder will help to make a homemade cream of mushroom soup. I make my own mushroom powder by freeze-drying fresh mushrooms and grinding them in my spice grinder. I have used this one in the past. You could also add in fresh or canned mushrooms or just add an extra tablespoon of Worcestershire sauce to ensure you get that umami flavor. If you are interested in learning more about freeze-drying, you read my honest review HERE . Buttermilk For that delicious, creamy consistency, you don’t want to skimp out on this ingredient. It also adds a little note of tanginess that plays well with the savory flavors. Beef Stock I make my own beef stock because it’s just so easy to make 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. Nacho Cheese Sauce We can’t get enough of this homemade sauce y’all! It adds a mild spice and lots of cheesiness to the sauce of this dish. This store-bought version is ok but I highly recommend making your own if you can. Seasonings Pantry staples like salt, pepper, and garlic powder provide loads of flavor and are extremely budget-friendly. I use my homemade Caramelized Onion Powder whenever I can, but regular onion powder will get the job done. Why you’ll love this Cheesy Beef and Noodles recipe: Deliciously creamy with a subtle kick of spice, this dish is comfort food at its finest! This is a homemade version similar to that store-bought box stuff but is made with affordable ingredients for pennies on the dollar. If you’re like me and need quick and easy meals that everyone will enjoy, this dish fits the bill! What To Serve With Cheesy Beef and Noodles I like to serve this dish with my Jalapeño Cheddar Cornbread and Sauteed Sugar Snap Peas . How to Bulk-up Cheesy Beef and Noodles You can add extra nutrition, flavor, and servings by adding in a cup of peas, corn, or broccoli! If You Enjoy Quick Pasta Dishes Like This, Check Out These Other Favorites Creamy Steak and Kale Pasta Easy Orzo and Sausage Skillet Creamy Lemon Chicken Orzo How to Make Cheesy Beef and Noodles Ingredients 12 ounces campanelle pasta 1 pound ground beef ¼ cup white wine 2 Tablespoons unsalted butter 2 Tablespoons flour 1 teaspoon mushroom powder 1 ¼ cups beef broth ¾ cup buttermilk 2 teaspoons Worcestershire sauce 2 teaspoons Caramelized Onion Powder 2 teaspoons garlic powder 1 cup Homemade Nacho Cheese Sauce Directions In a large pot, bring 6 cups of water to a boil. Cook pasta for approximately 12 minutes. Drain water. In a large pan over medium heat, cook ground beef for approximately 7-10 minutes or until well browned. Remove ground beef with a slotted spoon and place on a paper towel lined plate. Deglaze pan by carefully adding white wine. Scrap up any stuck-on remnants of the ground beef. Melt butter in the skillet then add flour and mushroom powder to create a roux. Cook for approximately 2 minutes or until the flour taste has been cooked out. Carefully add beef broth, buttermilk, and Worcestershire sauce. Stir in seasonings. Return ground beef and pasta to pan and mix well to combine. Gently stir in cheese sauce. Reduce heat and simmer on low for approximately 5-7 minutes or until sauces begin to thicken. Remove from heat and allow to sit covered for about 5 minutes before serving. If you enjoy homemade recipes like this, let us know by clicking the heart icon at the bottom right of the screen! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today!

Layers of turkey, sharp cheddar cheese, and a buttery Cajun sauce tucked inside a delicious honey butter yeast roll. These little sandwiches pack a powerful punch that will have your guests requesting the recipe before they leave! Yield: 12 sliders Jump To Recipe Does the perfect party food exist? I believe these sliders are pretty darn close! If you're familiar with the popular ham and Swiss "funeral sandwiches", you'll find that this recipe could be its Cajun Cousin! They offer a cheesy, smokey, and peppery goodness and that kick of robust seasoning is mouth-watering! Living on the Gulf Coast, I’ve had my fair share of Jambalaya, Gumbo, Mudbugs, and Etouffee. However, this Cajun Turkey Slider is probably my absolute favorite New Orleans-inspired treat! I love that these sandwiches can be made ahead of time and require minimal effort. They’re perfect for a game day party or Mardi Gras celebration! For this recipe you'll need: Honey Butter Yeast Rolls My Honey Butter Yeast rolls are light and fluffy and are the perfect vessel to hold just about anything! These rolls come together in under an hour and the sweetness they offer pair beautifully with the Cajun spices. Deli Cajun Style Turkey Breast We want to build layers of delicious goodness in these tiny sandwiches, and this is the best place to start! Ask the deli to slice it thin, about 1/16” or 1.5 millimeters. Of course, you can order to your desired preference, but we think this is pretty perfect. Sharp White Cheddar Cheese A good quality sharp cheddar cheese is rich and creamy and will balance the pepperiness from all of the spices. I prefer to purchase it in block form and slice it myself. However, if you’re in a hurry, sliced cheese will work just fine! If you can’t find a good, sharp cheddar, Provolone will make a good substitute. Butter We love the richness real butter adds to baked goods. Brands like Challenge, Kerry Gold, Tillamook, or Vital Farms are all great choices and are available at most grocery stores. Cajun Seasoning In our house, it’s Tony Chachere’s, which can typically be found in most grocery stores and even dollar stores. However, you can make your own Cajun seasoning by simply combining the following in a small jar: 1 teaspoon thyme 1 teaspoon oregano 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon chili powder 1 teaspoon ground black pepper 1 teaspoon smoked paprika 1 ½ teaspoons fine kosher salt Shake or stir to mix well. Honey Mustard We love the sweet tang found in Sweet Baby Ray’s Honey Mustard. Honey mustard is made of you guessed it, honey, and mustard. Both are very complementary to the richness of the cheddar cheese and the spiciness of the Cajun seasoning. Worcestershire Sauce Remember, we’re building layers here. We have our spicy, sweet, and tangy components. Now, we want a little bit of savory lingering in the background. Worcestershire sauce offers an umami flavor that enhances the overall flavor profile. Ready to Get Started? These Cajun Turkey Sliders come together in just a few easy steps! First, melt butter in a saucepan over low heat. When butter is melted, stir in Cajun seasoning. Next, add honey mustard and Worcestershire sauce to the butter mixture. Then simmer on low heat for about 3 minutes. Prepare a 9x13 baking dish by spraying it with non-stick spray. Slice the rolls in half and add the bottoms to the prepared baking dish. Then top each with two slices of turkey and two or three slices of thinly sliced cheese. Add one teaspoon of butter mixture over each sandwich, then place the tops of the rolls on the sandwiches. Pour the remaining butter mixture over all covered rolls. Allow to marinate for at least 1 hour, though overnight is best for the most flavor. Remove from refrigerator and allow the baking dish to come close to room temperature. Bake at 350 degrees for about 15 minutes or until the tops are golden brown and the cheese has melted. Ingredients Honey Butter Yeast Rolls 1 pound deli Cajun style turkey breast 4 ounces Sharp White Cheddar cheese, thinly sliced 6 Tablespoons butter 2 Tablespoons Cajun seasoning 1 Tablespoon honey mustard ½ Tablespoon Worcestershire sauce Directions In a medium saucepan over low heat, melt butter with Cajun seasoning. Add honey mustard and Worcestershire sauce to the butter mixture. Simmer on very low heat for approximately 3 minutes or until Cajun seasoning has softened a bit. Lightly spray a 9x13 baking dish with non-stick spray. Slice the rolls in half and add bottoms to baking dish. Top each with two slices of turkey. You will need to fold the turkey over a bit so that it fits on the roll. Carefully add one teaspoon of butter mixture on top of the turkey. Add two or three thin slices of cheese. Place the remaining top of roll and add one teaspoon of butter mixture to each sandwich. Pour any remaining butter mixture into the bottom of the baking dish. Allow to marinate overnight or at least 2 hours in the refrigerator. Bake at 350 degrees for 15 minutes or until tops are golden brown. Did you enjoy these Cajun Turkey Sliders? 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!

Buttery, flaky biscuits filled with sharp cheddar cheese, delicious garlic, and a tang of sourdough. The best part is they’re ready in less than 30 minutes! Jump to Recipe This post may contain affiliate links. Read our disclosure policy . As I mentioned in a previous post , I am fairly new to sourdough baking. I’ve been trying out new recipes and techniques and I have to say, I’m having a lot of fun! Now that I’ve gained a little confidence, I knew I needed to create a delicious biscuit. You can find various versions of this restaurant favorite all over the internet, but this one - this one is for my girls who love said biscuits and will now have their Momma’s recipe. This drop biscuit recipe is a great way to utilize your sourdough discard without needing to feed your starter beforehand. However, if you have an active starter ready, it can also be used interchangeably. But first, you may be wondering what the heck a drop biscuit is. So let’s start there! What is a Drop Biscuit? A drop biscuit is a type of biscuit that is beloved for its simplicity and ease of preparation. Unlike traditional biscuits, which require rolling out the dough and cutting it into shapes, drop biscuits are made by simply dropping spoonfuls of dough directly onto a baking sheet. This method is not only quick and easy, but also convenient, making it a favorite among home bakers. Drop biscuits are known for their rustic and uneven appearance, which gives them a charming homemade look. They often have crispy, slightly browned edges that contrast beautifully with their soft, tender interior. This texture combination makes them a delightful addition to any meal. Why Choose Drop Biscuits? Drop biscuits are an excellent choice for those who want to enjoy homemade biscuits without the fuss of rolling and cutting dough. They are perfect for beginners and seasoned bakers alike who appreciate a no-fuss baking experience. Ingredients Needed to Make Sourdough Discard Cheddar Garlic Drop Biscuits Butter We love the rich flavor that real butter adds to baked goods. Using high-quality butter helps the biscuits to have a moist and soft consistency. Sourdough Discard A sourdough discard is the small amount of your sourdough starter that is removed before feeding it. Sourdough discard often has a sour and tangy taste to it, depending on how fresh it is. Along with its delicious flavor, sourdough discard helps to improve the overall texture and works together with the baking soda and baking powder to create a generous rise and air pockets throughout the biscuit. Sourdough has also been known to add nutrition and assist in digestion. Flour You can absolutely use gluten-free flour for this recipe; however, I used standard, all-purpose. To ensure accurate flour measurements, use a spoon to add the flour to your measuring cup and level it off with a flat edge, like the back of a butterknife. Salt, Baking Soda, and Baking Powder Salt plays a role in gluten formation and adds elasticity to dough. Both baking soda and baking powder are leavening agents that help baked goods rise and expand by releasing carbon dioxide gas, and both also aid in browning and flavor. Garlic Powder For that extra delicious flavor! Cheese This recipe calls for sharp cheddar. I highly recommend using cheese shredded straight off the block. While convenient, the pre-shredded stuff contains preservatives like potato starch and natamycin. These additives mean cheese won't melt as well or taste as fresh. Where to find high-quality and organic baking supplies? I’m so glad you asked! Check out my friends over at Country Life Natural Foods . Their high-quality products are purchased from farmers and their mission is to offer simple and affordable options that take the guesswork out of eating healthily. I love that they sell in bulk as well as smaller quantities directly to my door because this Momma is busy! You can try out Country Life Natural Foods and save even more by using my discount code: AZALEAHOMESTEAD Helpful Tips Use a Medium-Sized Ice Cream Scoop : This tool is ideal for portioning out the batter onto your sheet pan. It ensures that your biscuits are uniform in size, leading to even baking. Alternative Method : If you don't have an ice cream scoop, a spoon will work. However, keep in mind that the consistency in size might vary slightly. Long Fermentation Equals Stronger Sourdough Flavor! Combine all your ingredients as per your biscuit recipe. Cover the dough and let it sit at room temperature for 4 to 12 hours. Longer fermentation will enhance the flavor and health benefits. After fermentation, follow the rest of your biscuit recipe to bake them to perfection. What To Serve With Sourdough Discard Cheddar Garlic Drop Biscuits Creamy Cajun Shrimp and Sausage Pasta Dirty Jambalaya with Venison Sausage Slow Cooker Creamy Beef and Mushroom Stroganoff If you enjoyed this Sourdough Discard Cheddar Garlic Drop Biscuits recipe, check out a few of our other favorites! Jalapeno Cheddar Cornbread Honey Butter Yeast Rolls Baked Ham and Cheese Bites Yield: 8 biscuits Ingredients ½ cup unsalted butter, melted and slightly cooled 1 cup sourdough discard 1 cup all-purpose flour 2 teaspoons garlic powder 1 teaspoon salt ½ teaspoon baking soda ½ teaspoon baking powder 1 cup sharp cheddar cheese, shredded Directions Preheat oven to 375 degrees. Prepare a baking sheet with parchment paper. In a medium bowl, combine melted butter and sourdough. In a separate medium bowl, combine the flour, salt, baking soda, and baking powder. Add dry ingredients to the melted butter and sourdough mixture and stir well to combine. Gently fold in the shredded sharp cheddar cheese. Scoop approximately 2-3 tablespoons of dough and drop onto cookie sheet. Bake for approximately 20-22 minutes or until biscuits are baked through and are lightly golden brown. Leftovers can be stored in an airtight container for up to 3 days. How to Freeze Sourdough Discard Cheddar Garlic Drop Biscuits Prepare drop biscuits as directed. Place onto a baking sheet lined with parchment paper. Place the uncooked drop biscuits into the freezer for at least one hour. When the biscuits are frozen, place a piece of parchment paper on top. Carefully, wrap the biscuits over so that they are sandwiched between the two pieces of parchment paper. Place the covered biscuits into a gallon-sized freezer-safe storage bag. Label and seal. Biscuits may be stored in the freezer for up to 3 months. When ready to bake, preheat oven to 375 degrees and remove the drop biscuits from the freezer. Remove the top sheet of the parchment paper. Bake drop biscuits for approximately 20 minutes or until lightly golden and baked through. I hope you enjoy this recipe as much as my girls do. Let us know in the comments down below and by clicking that heart icon at the bottom right of the page! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today!

Layering flavors is the easiest way to make good food become great food. Seasonings and oils are the most economical ways to build flavors in any dish. One of the quickest ways to add a ton of flavor is the use of infused oils. Aromatic oils have been around for centuries. They're known not only for their medicinal properties but for their versatility in the kitchen. Not to mention, they are stunning in glass jars, which is a bonus in my book! There are many variations that can be made with items such as lemon, thyme, and rosemary, so it is easy to tailor it to your personal preference. Today, I am sharing with you one of my favorites. I'm not someone who likes super spicy food. I much prefer a slow heat that doesn't burn off my tastebuds, you know? The cayenne in this offers a hint of spice and the garlic adds a savory sweetness. The two together are nothing but pure magic. I like to drizzle the oil on toasted french bread, homemade pizza crusts, and sauteing vegetables. I also use it as a salad dressing. It's perfect on just about anything, really. For this recipe, you will need a quart-sized jar with a lid that will provide a tight seal. Yield: 1 quart Ingredients: 32 ounces good quality olive oil 5 cayenne peppers, dried or 4 teaspoons dried crushed red pepper flakes 10 cloves garlic, peeled 10 whole black peppercorns Directions: In a medium saucepan, combine all ingredients and simmer over low-medium heat for approximately 10 minutes or until the temperature reaches at least 180 degrees. Remove from heat and allow mixture to cool to room temperature. Using a mesh strainer, carefully pour the oil mixture into your jar. Discard peppers, garlic, and peppercorns. Seal tightly with a lid. Store in the refrigerator for up to a month.

These cookies are a delightful treat for anyone who loves the rich, nutty flavor of peanut butter. With a soft and chewy texture, they're sure to satisfy your sweet tooth while offering the perfect balance of sweetness and tang. Jump to Recipe I have been on a quest, my friends. A quest to conquer sourdough. It has been a lengthy process for me as I have played around with various recipes and techniques. Mastering sourdough can definitely be a challenge given its unique fermentation process, but each attempt teaches you something new. I've finally found a peanut butter cookie recipe that incorporates my beloved sourdough starter, and let me tell you, it's a game-changer! The tanginess of the sourdough perfectly complements the richness of the peanut butter, creating a flavor profile that's both familiar and excitingly new. These peanut butter cookies, in particular, have become a staple in our household. They're chewy on the inside, soft, and lightly crispy on the outside. And the best part? They're ridiculously easy to make, even for a sourdough newbie like me. So, if you're feeling adventurous and want to take your baking game to the next level, I highly recommend giving sourdough a try. It may take some trial and error, but trust me, the payoff is well worth it! What is a Sourdough Discard? A sourdough discard is the small amount of your sourdough starter that is removed before feeding it. Sourdough discard often has a sour and tangy taste to it, depending on how fresh it is. For this Sourdough Peanut Butter Cookie recipe, you will 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 & Baking Soda Not only do they affect both browning and flavor, but baking powder and baking soda help dough to spread up and out. You can read more about using baking powder and baking soda in baking here . Sourdough Discard Along with its delicious flavor, sourdough discard helps cookies to have a softer and chewier texture. Sourdough has also been known to add nutrition and assist in digestion. Creamy Peanut Butter I highly recommend creamy natural peanut butter for this recipe. Crunchy peanut butter resulted in dry and sandy cookies. Eggs, Salt, & Sugar All are completely necessary to flavor and bind our dry ingredients. You’ll find that sugar is listed in the ingredients list twice. You’ll need some for the dough and just a bit more to roll the dough in before baking. I don't really purchase brown sugar anymore. I use regular granulated sugar with a couple of tablespoons of molasses. However, if you have brown sugar on hand, feel free to use that. You'll need 1/2 cup of brown sugar and 1/2 cup of granulated sugar. Butter We love the richness real butter adds to baked goods. Using high-quality butter helps the cookies to have a moist and soft consistency. Vanilla Extract I use my homemade vanilla extract in this cookie recipe because I think it really brings home that vanilla flavor. A good quality store-bought version will work just fine though. Where to find high-quality and organic baking supplies? I’m so glad you asked! Check out my friends over at Country Life Natural Foods . Their high-quality products are purchased from farmers and their mission is to offer simple and affordable options that take the guesswork out of eating healthily. I love that they sell in bulk and smaller quantities directly to my door because this Momma is busy! You can try out Country Life Natural Foods and save even more by using my discount code: AZALEAHOMESTEAD Helpful Tips and Tricks Room Temperature Ingredients - I recommend allowing your sourdough discard, butter, and peanut butter to be at room temperature before mixing. Chill the Dough - The dough should have a thick and creamy consistency. It would be nearly impossible to roll and bake the cookies at this point. Cover the mixing bowl with plastic wrap and chill the dough in your refrigerator for at least 30 minutes or up to 3 days for a longer ferment. This is a step that can be easily overlooked but really affects the overall product. Chilling the dough before baking helps the fat in the butter to remain solid which helps the cookies from spreading and becoming thin. Measure Correctly - Baking is an art and a science. Inaccurate measuring can lead to cookies that have a dry and crumbly texture. If you enjoy recipes like this, check out these other sweet treat recipes: Rocky Road Brownies Cherry Toffee Granola Lemon Sugar Cookies How to Make These Sourdough Peanut Butter Cookies Ingredients Yield: Approximately 30 cookies 1 stick unsalted butter, softened ¾ cup creamy natural peanut butter ¾ cup sourdough discard, room temperature 1 cup granulated sugar 2 Tablespoons dark molasses 1 large egg 2 teaspoons vanilla 1 1/3 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder ½ teaspoon salt Directions To start, add sourdough discard, flour, baking soda, baking powder, and salt to a medium bowl then set aside. 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. In a large bowl using a mixer on low speed, cream together peanut butter, butter, sugar, and molasses for approximately 1-2 minutes or until the ingredients are mostly incorporated. Once the sugar and butter have been creamed together, add sourdough discard, peanut butter, egg, and vanilla extract. Mix well to ensure everything is combined. Begin adding the flour mixture in small amounts, about ½ cup at a time, and mix until well combined. Scrape the sides of the bowl with a silicone spatula. The dough should have a thick and creamy consistency. Cover the mixing bowl with plastic wrap and chill the dough in your refrigerator for at least 30 minutes or up to 3 days for a longer ferment. This is a step that can be easily overlooked but really does affect the overall product. Chilling the dough before baking helps the fat in the butter to remain solid which helps the cookies from spreading and becoming thin. Preheat oven to 350 degrees. Prepare a large cookie sheet with parchment paper. Using a small cookie scoop, scoop about 2 tablespoons of dough and form cookies into 1-inch balls. Roll each ball into a small amount of sugar. Dip a clean fork into a small amount of flour and with the backside of the fork, gently press down in a crisscross pattern on top of each dough ball. Place the cookies onto the prepared baking sheet and bake for approximately 10-12 minutes or until the cookies are golden brown and the edges appear lightly firm. Allow the cookies to cool for 5-10 minutes before removing them to a wire cooling rack. Cookies can be stored at room temperature for up to 1 week in an airtight container. How to Freeze Sourdough Peanut Butter Cookies Drop cookie dough balls onto a baking sheet lined with parchment paper. Place the baking sheet into the freezer for at least one hour. When the cookies are frozen, place a piece of parchment paper on top. Carefully, wrap the cookies over so that they are sandwiched between the two pieces of parchment paper. Place the rolled cookies into a gallon-sized freezer-safe storage bag. Label and seal. Cookie dough may be stored in the freezer for up to 3 months. When ready to bake, preheat oven to 350 degrees and remove the cookies from the freezer. Remove the top sheet of the parchment paper. Space the cookies out on the parchment paper to ensure they will not touch during the baking process. Bake cookies for approximately 12-15 minutes or until lightly golden. Allow baked cookies to rest on cookie sheet for a few minutes before transferring to a wire cooling rack. If you enjoyed this recipe, be sure to let us know in the comments down below and click that heart icon at the bottom right of the page! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today!

These soft and chewy sugar cookies offer a zing of lemon to brighten up your taste buds and your day. Jump to Recipe Warm weather, sunshine on my face, an ice-cold drink, and the smell of freshly cut grass. When I think of summer, those are the first things that come to mind! And if there’s one fruit that screams summertime, it’s a gorgeous yellow lemon. With its bright, acidic tang, it brings a vibrancy to both savory and sweet dishes. We love lemon in savory dishes like Creamy Lemon Chicken and Orzo , but one of our favorite uses of lemon is in this delicious Lemon Sugar Cookie. This cookie recipe offers a chewy outside and soft inside with a zing of lemon and sweetness of sugar. It’s an easy, flavorful dessert for those summertime barbeques or as a sweet reminder of summer during those long winter months! For this Lemon Sugar Cookie recipe, you will 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 & Baking Soda Not only do they affect both browning and flavor, but baking powder and baking soda help dough to spread up and out. You can read more about using baking powder and baking soda in baking here . Eggs, Salt, & Sugar All are completely necessary to flavor and bind our dry ingredients. You’ll find that sugar is listed in the ingredients list twice. You’ll need some for the dough and some to roll the dough in before baking. Butter We love the richness real butter adds to baked goods. Using high-quality butter helps the cookies to have a moist and soft consistency. Lemon Extract I use my Homemade Lemon Extract in this cookie recipe because I think it really brings home that lemon flavor. A good vanilla extract will work just fine too if that’s what you have on hand, however, the cookies may not taste as lemony. 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 cookies! I typically do two scrubs against the grater then move the fruit slightly to get more zest. Making these Lemon Sugar Cookies is a breeze! The short version of making almost any 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. To start, add flour, baking soda, baking powder, and salt to a medium bowl then set aside. 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. In a large bowl using a mixer on low speed, cream together butter and 1 ½ cup sugar for approximately 1-2 minutes or until the ingredients are mostly incorporated. If you’re doing this step by hand, use the back of a dinner fork to mash the butter into the sugar. This process should take quite a few minutes. The butter should appear light and fluffy. Once the sugar and butter have been creamed together, add egg, lemon extract, and lemon juice. Mix well to ensure everything is combined. Begin adding the flour mixture in small amounts, about ½ cup at a time, to the wet ingredients, and mix until well combined. Scrape the sides of the bowl with a silicone spatula. In a small bowl, combine 1 cup sugar and lemon zest. Using a small cookie scoop, scoop about 2 tablespoons of dough and form cookies into 1-inch balls. Roll each ball into the sugar and zest mixture. Place the rolled cookie balls on a cookie sheet lined with parchment paper, ensuring cookies are evenly spaced and will not touch during the baking process. Cover the baking sheet with plastic wrap and chill the dough in your refrigerator for at least 30 minutes. This is a step that can be easily overlooked but really affects the overall product. Chilling the dough before baking helps the fat in the butter to remain solid which helps the cookies from spreading and becoming thin. Preheat oven to 350 degrees. Place the chilled cookies into the preheated oven and bake for approximately 9-11 minutes or until just lightly golden. Allow cookies to cool for a few minutes then transfer them to a wired cooling rack. Store in an air-tight container for up to 3 days. Lemons are full of vitamin C and are great for our health. Research has shown that the smell of a lemon can help boost your feel-good hormones and reduce stress levels. So, if you needed an excuse to dive into these cheerfully bright cookies, now you have it! Yield: Approximately 3 dozen Ingredients: 2 cups all-purpose flour 1 teaspoon baking soda ½ teaspoon baking powder 1 teaspoon salt 1 ½ cup granulated sugar 2 sticks unsalted butter, softened 2 Tablespoons lemon extract 1 large egg 1 Tablespoon fresh lemon juice 1 cup granulated sugar Zest of one lemon Directions: In a medium mixing bowl, stir together flour, baking soda, baking powder, and salt. Using a mixer on low speed, cream together butter and 1 ½ cup sugar, extract, and egg. Begin adding the flour mixture in small amounts, about ½ cup at a time, and mix until well combined. Scrape the sides of the bowl with a silicone spatula. In a small bowl, combine 1 cup sugar and lemon zest. Using a small cookie scoop, scoop about 2 tablespoons of dough and form cookies into 1-inch balls. Roll each ball into the sugar and zest mixture. Place on a cookie sheet lined with parchment paper. Cover the baking sheet with plastic wrap and chill the dough in your refrigerator for at least 30 minutes. Preheat oven to 350 degrees. Placed chilled cookies into preheated oven and bake for approximately 9-11 minutes or until just lightly golden. Allow cookies to cool for a few minutes then transfer them to a wired cooling rack. Store in an air-tight container for up to 3 days. How to Freeze Lemon Sugar Cookies Drop cookie dough balls onto a baking sheet lined with parchment paper. Place the baking sheet into the freezer for at least one hour. When the cookies are frozen, place a piece of parchment paper on top. Carefully, wrap the cookies over so that they're sandwiched between the two pieces of parchment paper. Place the rolled cookies into a gallon-sized freezer-safe storage bag. Label and seal. Cookie dough may be stored in the freezer for up to 3 months. When ready to bake, preheat oven to 350 degrees and remove the cookies from the freezer. Remove the top sheet of the parchment paper. Space the cookies out on the parchment paper to ensure they will not touch during the baking process. Bake cookies for approximately 12-15 minutes or until lightly golden. Allow baked cookies to rest on the cookie sheet for a few minutes before transferring to a wire cooling rack. If your day was brightened by these delicious Lemon Sugar Cookies, 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!

Is there anything more relaxing than a cup of warm tea, a sweet treat, and a great book on a crisp autumn day? These light and chewy cookies offer a sweet and subtle spice that tastes like everything we know and love about fall! Want to save this recipe for later? Pin it! Ingredients ( Yields approximately 5 dozen ) 1 stick unsalted butter, softened 1 cup sugar ¾ cup light brown sugar 2 large eggs 1 ½ cup pumpkin puree 2 teaspoons vanilla extract 3 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder ½ teaspoon fine salt 1 Tablespoon pumpkin pie spice Directions Preheat oven to 350 degrees. In a large bowl, cream together butter and sugar with mixer until well combined. Add eggs one at a time and mix after each. Add pumpkin and vanilla and mix until incorporated and smooth. In a medium bowl, sift together flour, baking soda, baking powder, salt, and pumpkin pie spice. Gradually add flour mixture to wet ingredients, mixing well to combine. Cover and refrigerate dough for at least 2 hours or until firm. Scoop dough by rounded spoonful onto baking sheet lined with parchment paper. Bake for approximately 10 minutes or until cookies are lightly browned with slightly crisp edges. Transfer cookies to a wire cooling rack to cool completely. Store in an air-tight container or freeze prepared dough for up to 3 months. *Note : A 1-inch cookie scoop will help to achieve a more uniform appearance and ensure even baking. Click here to sign up for our newsletter today!

This post may contain affiliate links. Read our disclosure policy . My friends, we have had a week of fantastic autumn-like weather and I took full advantage of it. Here in the south, we are currently experiencing “Fake Fall” and soon we’ll be in “Second Summer”. Both of which are “Crock-pot Season” at my house, so I’m not mad at it, you know? After canning my Balsamic Vinegar Onions the other day, I knew I wanted to try them out with some beef tips in my slow cooker. Since I was trying out this new recipe, I wanted to keep it simple so that I could see if I needed to improve my seasonings in the onions. Now, when I say simple, I mean super-duper simple. I literally used 3 ingredients and the result was nothing short of absolutely incredible! I served the beef tips with homemade mashed potatoes and roasted broccoli, but you could serve this over rice or noodles. Or make it into a mouth-watering sandwich with Provolone cheese on some Hawaiian Rolls that will be perfect for any party! You really can’t go wrong. 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. Ingredients 1 ½ pounds beef tips 1-pint Balsamic Vinegar Onions ( recipe here ) 1 stick butter Directions Throw all of this goodness into the slow cooker, cover, and cook on LOW setting for 6-8 hours or on HIGH for 4-6 hours. 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!