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Simple, fresh ingredients create a flavorful vibrancy to your favorite Mexican dishes! Jump to Recipe We recently hosted a pumpkin carving dinner party at our house and of course, I wanted to serve food to our guests. With a mix of young ones, teens, and adults, I needed a meal that could be customized to each person’s preferences. What’s more customizable than a buffet-style taco bar? To keep things simple, I opted for seasoned ground beef, Mexican Black Beans, and Authentic Mexican Rice. I also prepared some Baked Chicken Taquitos and Homemade Nacho Cheese Sauce . But no Mexican dish is complete without a little (or a lot) of Homemade Pico de Gallo! What is Pico de Gallo? Pico de Gallo, also known as Salsa Fresca and Salsa Cruda, is a fresh tomato salsa popular in Mexican dishes. Though Pico de Gallo uses the same ingredients as salsa, it is prepared very differently. Salsa ingredients are typically raw or canned, and are pureed, with a more runny consistency. Pico de Gallo, however, uses raw ingredients that are finely diced or minced to create a chunkier consistency. Advertisement How to Serve Homemade Pico de Gallo Homemade Pico de Gallo is the perfect condiment for warm tortilla chips or as a topping for these delicious family favorites: Slow Cooker Chili Lime Pork Carnitas Spicy Stuffed Bell Peppers The Easiest Ham and Cheese Breakfast Casserole What Ingredients Are Needed to Make Homemade Pico de Gallo Tomatoes Fresh, paste tomatoes are best. If you substitute, you’ll want to remove as much liquid and seeds from the tomato as possible. If fresh tomatoes aren’t in season, try using a smaller variety such as grape or cherry to get that wonderful tomato flavor. 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 Jalapeno Peppers Feel free to use your favorite spicy pepper here or leave it out completely for a more mild flavor. Spices When it comes to adding flavor, the right herbs and spices are key. Aromatic powerhouses like cilantro and cumin are sure to add a mouthwatering goodness to every bite! Fresh Lime Fresh lime zest and juice not only add a delicious vibrant flavor, but the acidity will help to bring out flavors from the other ingredients. 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. Helpful Tips For Making Homemade Pico de Gallo: Wear gloves when working with hot peppers and wash hands thoroughly. If you prefer a spicier Pico de Gallo, add the seeds and membranes from the peppers. Use a non-reactive bowl, such as glass. Tomatoes contain citric acid, which can react with reactive metals like aluminum or copper, causing a metallic flavor. Allow the Pico de Gallo to rest in the refrigerator for a minimum of 1 hour. The longer it rests, the better the flavors will be. Stir well before serving. Ingredients Yield: 3 ½ cups 6 large, Roma tomatoes, deseeded and chopped 2 cloves garlic, minced ½ large red onion, finely diced 1 jalapeno pepper, deseeded and minced 2 tablespoons fresh lime juice Zest of 1 lime ¼ cup fresh cilantro ¼ teaspoon cumin ½ teaspoon kosher salt ¼ teaspoon fresh cracked black pepper Directions In a medium glass bowl, add tomatoes, garlic, onion, and jalapeno. Add in lime zest and juice, fresh cilantro, salt, and pepper. Lightly mix to combine. Cover bowl and refrigerate for at least one hour before serving. If you enjoyed this Homemade Pico de Gallo recipe, check out these other homemade condiments: Homemade Tzatziki Sauce Caramelized Onion Powder Sweet and Smoky BBQ Sauce Make-Ahead and Storage Homemade Pico de Gallo can be stored in an air-tight container for up to 3 days in the refrigerator. Sharing Is Caring! If you enjoyed this recipe, share it with someone who also loves delicious homemade food! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today! Advertisement

A savory and spicy tomato-based rice that is delicious enough on its own or as a side dish to your favorite Mexican dishes! Jump to Recipe Do you know what your love language is? For me, it’s serving others. One way I enjoy serving others is through food. The whole process: planning, buying, preparing, and serving truly brings me joy. If you’re invited into our home, you can bet that I plan to feed you! I mentioned in a previous post that we recently hosted a pumpkin carving dinner party. When it comes to serving food to various ages, in this case, toddlers, teens, and adults, I try to plan food that ticks a few boxes. Is the food budget-friendly? Is it easy to prepare? Is it customizable? I felt a buffet-style taco bar would fit the bill perfectly. And I wasn’t wrong! I mean, who doesn’t love a good taco? Why We Love Mexican Red Rice In addition to my Baked Chicken Taquitos and Mexican Black Beans, I knew I had to make my Mexican Red Rice! This rice is packed full of flavor, but the best part is, it only takes 30 minutes to make. So even on a busy weeknight, Mexican Red Rice is the perfect side dish for Taco Tuesday! What is Mexican Red Rice? A staple in Mexican cuisine, Mexican Red Rice, or Arroz Rojo, is a simple but flavorful side dish made of long grain rice, stock, onions, garlic, tomatoes, and spices. Why You’ll Love This Mexican Red Rice Recipe Budget Friendly - This recipe uses simple, budget-friendly ingredients like rice, stock, and spices to create a flavorful authentic dish. Easy to Prepare - This recipe comes together in just 30 minutes, with 20 minutes of that being rest time! Make Ahead of Time - This recipe can be made a couple of days in advance making it perfect for quick weekly meal prep or in preparation for a big gathering. Advertisement Helpful Tips For Making Mexican Red Rice Dutch Oven. I like to use my 6-quart Dutch Oven when making this recipe. Using a heavy-duty pot with a thick bottom will help keep the rice from burning. Saute. Don’t skip sauteing and toasting the ingredients! This helps the rice to absorb all of those delicious flavors. Keep The Lid On. Trust the process! Allow the rice to rest completely for 20 minutes before lifting the lid. This will ensure fully cooked rice with a fluffy texture. Stock. I highly recommend using beef or chicken stock rather than bullion. Stock has a deep flavor and typically less sodium than bullion, especially if you’re using homemade stocks. Gloves. Wear gloves when working with hot peppers and wash your hands thoroughly! Hungry For More Tex-Mex Recipes? Check out these fan favorites! Santa Fe Style Couscous Dirty Jambalaya with Venison Sausage Jalapeno Cheddar Cornbread Homemade Nacho Cheese Sauce Ingredients 1 Tablespoon vegetable oil 1 medium onion, finely diced 4 cloves garlic, minced 1 jalapeno, deseeded and minced 2 cups long-grain rice 3 1/2 cups beef stock or chicken stock 2 cups picante sauce (mild or medium) 1 teaspoon cumin 1 teaspoon paprika 1 teaspoon chili powder 1 teaspoon salt ½ teaspoon ground black pepper 3 Tablespoons cilantro, finely chopped Directions In a large, heavy-bottomed pot, warm oil over low heat. Add onions, garlic, and jalapeno to the oil and sauté for approximately 3-4 minutes. Add uncooked rice to the pot. Stirring constantly, sauté for approximately 4-5 minutes or until rice becomes toasted and changes to a light golden color. Add picante sauce to rice mixture and heat through. Again, stirring constantly. Carefully add beef or chicken stock. Add in spices and bring liquid to a boil. Boil for approximately 8-9 minutes then cover pot, turn off the heat, and allow to rest undisturbed for 20 minutes. Carefully remove lid and fluff rice with a fork. Top with cilantro to your desired taste preference. How To Store Mexican Red Rice Allow rice to come just to room temperature and store in an airtight container in the refrigerator for up to 4 to 5 days. How To Freeze Mexican Red Rice Rice freezes beautifully and stores well in a freezer-safe container or bag for up to 3 months. How to Freeze Dry Mexican Red Rice I like to freeze-dry my leftover cooked rice in my Harvest Right Freeze Dryer. It's great to have on hand for super busy weeknights. It basically just becomes “Minute Rice” and reconstitutes very quickly. I also store some in mylar bags for long-term storage, camping, or traveling. Sharing is Caring! Share this recipe with someone who loves delicious, homemade food! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today! Advertisement

A creamy, cheesy, savory-sweet side dish that is simple enough for a busy weeknight and elegant enough for any holiday table. Jump to Recipe Each summer I pick up a couple (…or four) bushels of delicious corn from one of my favorite local farms. This particular farm is about an hour and a half away from our home, but it is so worth the drive! We get to enjoy the quiet morning drive in the country, meet some fantastic farmers and workers, and enjoy the deliciousness of locally grown sweet corn. It is a lot of work to process the corn once we get it home and it usually takes us a few days to get it all squared away. Thankfully it becomes a family project that makes it a bit more fun. I like to preserve the corn in multiple ways, freeze-drying , canning , and freezing. This recipe works great for fresh, home-canned, freeze-dried, or store-bought. Why You’ll Love This Creamy Corn Au Gratin This recipe is one of our favorites, especially around the holidays. It starts with that delicious corn and butter, the perfect seasoning blend, cream, and lots of cheese. The best part is that it comes together quickly and is from oven to table in about 30 minutes! What to Serve with Creamy Corn Au Gratin On a busy weeknight, I like to pair this easy side dish with a slow-cooker favorite, Salisbury Steak , classic meatloaf , or homemade fried chicken . It’s also a luxurious addition to the holiday table with sides like roasted potatoes , homemade mac and cheese , and honey butter yeast rolls . Advertisement What Ingredients Are Needed To Make Creamy Corn Au Gratin Butter - The real stuff will give you the most flavor for your dollar. Corn - Fresh, frozen, home-canned, or freeze-dried. Whatever you have works. If you’re using freeze-dried, you’ll want to ensure that it is fully rehydrated before using. Be sure to drain any excess liquid. Seasonings - Simple is the secret to this recipe. You want the flavor of the corn to be the star. I stick to basics like garlic powder, onion powder, salt, pepper, and crushed red pepper flakes. Heavy Cream - This will help to give that creamy, decadent flavor. Whole milk or even 2% will work here as well, but you may need to increase the amount of flour to help create a thicker sauce. Flour - Just a general all-purpose flour will do the trick. It will act as a thickener for the sauce. Cheese - We love freshly grated Parmesan and Asiago in this dish. You could also use a mild cheddar or for a little kick, Pepperjack. Hungry For More Vegetable Side Dish Recipes? Check out these family favorites! Sauteed Sugar Snap Peas Spicy Italian Roasted Carrots Roasted Ranch Broccoli Ingredients Serves 4-6 2 Tablespoons butter 4 cups corn ½ teaspoon garlic powder ½ teaspoon onion powder ¼ - ½ teaspoon crushed red pepper flakes ( optional ) 3 Tablespoons flour 1 teaspoon kosher salt ½ teaspoon ground black pepper 1 ½ cup heavy cream (room temperature) 1 cup Parmesan cheese, freshly grated 1 cup Asiago cheese, freshly grated 1 Tablespoon parsley Directions Preheat oven to 375 degrees. Reserve ¼ cup each of the Parmesan and Asiago and set aside. In a large, oven-safe skillet,2 Tablespoons of melt butter over medium heat. Add 4 cups of corn, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 - 1/2 teaspoon crushed red pepper flakes to skillet and sauté for approximately 3-5 minutes. Sprinkle corn with 3 Tablespoons of flour and mix well to coat corn evenly. Slowly add the 1 1/2 cup of heavy cream to the skillet. Stir constantly until the mixture begins to thicken. Remove skillet from heat and mix in the 3/4 cup Parmesan and 3/4 cup Asiago cheese. Once the cheese has been well incorporated, spread the corn mixture so that the top is even. Top with the reserved 1/4 cup each of Parmesan and Asiago cheeses and bake uncovered for approximately 30 minutes or until the top is lightly golden brown. Top with 1 Tablespoon of parsley and cool for 5 minutes before serving. If you enjoyed this recipe, please consider sharing it with someone who loves delicious, homemade food! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today! Advertisement

A deliciously crispy fried chicken that is not only full of flavor but is a kid-approved favorite! Jump to recipe Ah, another day, another dinner to be made. Making dinner can become pretty boring if I'm being honest. You'd think it would be simple: just put good food on the table. But it isn’t simple. Because it isn’t just the making of the dinner. It’s coming up with an idea, planning it out, shopping for ingredients, hoping everyone in the house will eat it, and then the cooking… It's a process that never really seems to end, does it? It was during one of these meal-planning ruts that I thought “This is ridiculous! Let’s just go out to eat.” But then of course that comes with its own logistics. “Where do we eat? What’s good? What will I eat there? Will the kids eat something there? How much will it cost?” It really kind of just makes you want to scream, no? Rather than spend my money on what is probably a 200% markup at a restaurant, I knew I could come up with something. I started to think about what our favorite dishes are at our favorite restaurants. That’s when I remembered a steakhouse that offers a Parmesan Crusted Chicken. After a little search, there were several recipes available. I tried out a couple of them, but it never really turned out like I wanted. After altering some of the ingredients, I was able to come up with this recipe and it's exactly what I was looking for! If you are in a “What do I make for dinner?!” rut, I hope this helps. Advertisement Why You’ll Love This Parmesan Ranch Crusted Chicken Recipe Easy Preparation - The prep work is for the breading, and it really just takes a few minutes. Budget-Friendly - I find chicken to be one of the most affordable meats. Kid-Approved - I haven’t met a kid yet who didn’t love fried chicken! What Ingredients Are Needed to Make Parmesan Ranch Crusted Chicken Chicken- Boneless, skinless breasts are what I use for this recipe but feel free to use thighs if that’s your preference. Flour & Breadcrumbs - Just a general all-purpose flour and some Panko breadcrumbs create that delicious crunch. Parmesan Cheese - Freshly grated is best but use what you have on hand. Eggs and Buttermilk - The eggs will act as an adhesive for the breading and the buttermilk will add that delicious tang and help tenderize the chicken. Seasonings - Simple staples like salt, pepper, onion powder, garlic powder, and parsley are all you need. Buttermilk Ranch Seasoning- Homemade or the packet works. How To Make Homemade Buttermilk Ranch Seasoning 1/3 cup dry buttermilk powder (I use homemade freeze-dried buttermilk that I grind into powder) 2 teaspoons dried parsley 1 teaspoon dried chives 1 teaspoon dried dill 1 teaspoon salt 1/4 -1/2 teaspoon ground black pepper 1 Tablespoon onion powder Combine all ingredients in a bowl and whisk to combine. Store in an airtight container in a cool, dry place. 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 about 3 teaspoons for every teaspoon of dried. What to Serve with Parmesan Ranch Crusted Chicken On busy weeknights, I like to serve an easy side dish like my White Cheddar Loaded Mashed Potatoes and Simple Sauteed Green Beans . Helpful Tip When Making Parmesan Ranch Crusted Chicken Thickness.  To ensure even cooking, use a meat mallet to gently pound thicker parts of the chicken breast to match the consistency of the thinner end. Double Dredge.  I am a huge advocate for double dredging when it comes to frying things. That extra dip in the batter and flour give an extra crispy crunch. Temperature.  Check the cooked chicken with an internal thermometer to ensure it is completely cooked.  The USDA recommends cooked chicken have an internal temperature of at least 165°F Hungry For More Chicken Recipes? Check out these family favorites: Caramelized Onion Fried Chicken Cheesy Chicken Broccoli Rice Casserole Simple Skillet Sweet and Sour Chicken Serves: 4 Ingredients 1 ½ pounds boneless skinless chicken breasts (approximately 4 thin breasts) 1 cup flour 2 ½ cups Panko breadcrumbs 2 cups grated Parmesan cheese 1/4 cup dried buttermilk Ranch seasoning 2 eggs 1/4 - 1/2 cup buttermilk 1 teaspoon ground black pepper 1 teaspoon salt 1 Tablespoon + 1 teaspoon dried parsley 1 Tablespoon dried onion powder 1 Tablespoon dried garlic powder ¼ cup olive oil Directions You will need three separate medium-sized, shallow bowls. In the first bowl, mix eggs and buttermilk. In the second bowl, mix 2 1/2 cup panko breadcrumbs, 1/4 cup Ranch seasoning, 1 cup Parmesan, ½ teaspoon salt, ½ teaspoon pepper, ½ tablespoon onion powder, ½ tablespoon garlic powder, and 1 tablespoon of parsley. In the third bowl, add 1 cup all-purpose flour, 1 cup Parmesan, ½ teaspoon salt, ½ teaspoon pepper, ½ tablespoon onion powder, and ½ tablespoon garlic powder. Coat each chicken breast in flour mixture, then egg mixture, and finally in breadcrumb mixture. To ensure each chicken breast is thoroughly coated, press the breadcrumb mixture into the chicken. To double dredge, repeat this process. Over medium-high heat, heat ¼ cup olive oil in a large skillet. Fry each chicken breast for approximately 3-4 minutes on each side or until cooked through and reach an internal temperature of at least 165 degrees. Place cooked chicken on a plate lined with paper towels to remove any excess oil. Sprinkle your remaining parsley over the chicken and enjoy! If you enjoyed this Parmesan-Ranch Crusted Chicken recipe, let us know in the comments below and share it with a friend who loves homemade, delicious food as much as you do! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today! Advertisement

Meal prepping is an excellent way to ensure that you have healthy meals ready to go at a moment's notice. It saves time, reduces stress, and can help maintain a healthy balanced diet. I’m sharing with you 10 of our favorite meals and snacks! Jump to Meal List Whether you’re preparing for the arrival of a new baby or for a busy season of life, meal prep will be your new best friend! Now that the holiday season is over, we’re getting back to our normal routines of work, homeschooling, and extracurricular activities. The next couple of months will be pretty busy for us. We are diving into cookie season and new adventures with our Girl Scout troop, trying to complete gardening and yard projects at home, and assisting in the daily care of a loved one. Having a few prepped meals on hand will be extremely helpful! Meal prepping doesn’t have to be done all in one day. Sometimes I'll do that if I have the time, energy, and all of the supplies on hand. But most of the time, I just make a double batch of a recipe that I’m already making. There’s really not that big of a difference in time and effort in making a larger batch for us to have a ready-to-eat meal later. Advertisement What Are Some Benefits of Meal Prepping Meal prepping offers numerous advantages, especially during hectic times: ● Time-saving: Having meals or ingredients prepared in advance reduces daily cooking time, allowing you more time to focus on other important tasks. ● Budget-friendly: Planning and preparing meals in advance helps you avoid the temptation of expensive takeout or dining out. ● Healthier eating: Controlling ingredients ensures that meals are nutritious and align with dietary goals. ● Less stress: Knowing that dinner is already planned or partially ready takes the guesswork out of meal times How To Meal Prep Shelf-Stable Items Shelf-stable items are a cornerstone of my meal prep. They provide flexibility and ease in meal preparation. Here are some ideas for what I like to keep on hand: ● Homecanned Proteins: Having homecanned ground beef and chicken means you can quickly whip up a variety of dishes, from tacos to casseroles. ● Homecanned Meals: Prepare and can meals like chili and soups for easy reheating on busy nights. ● Freeze-Dried Foods: Freeze-dried fruits, vegetables, potatoes, and rice can be rehydrated quickly and used in a multitude of recipes, adding nutrients and flavor to meals. Check out our review of the Harvest Right Freeze Dryer and Food Preservation tips and recipes ! Helpful Tips For Preparing Freezer Meals Pre-Prep. Get your ingredients ready ahead of time. Things like diced vegetables or freshly shredded cheese make quick work when meal prepping multiple meals. Favorites. Meal prep what your family enjoys eating. If your family doesn’t love spicy foods, then skip those recipes and double up on something else. Help. Ask for help if you need to. I often ask my family to help me in the pre-prep chores while I get everything else ready. Your family will enjoy these meals so they should help with preparing them! Advertisement What Meals Are Freezer-Friendly 5 Cheese and Italian Sausage Baked Penne My take on the traditional lasagna recipe this dish is packed with five flavorful cheeses, delicious Italian sausage, and affordable pantry staples. Comfy Cozy Slow Cooker Chili This hearty chili is the ultimate comfort food on a cold evening. This chili is so easy to revamp into a completely different meal like chili mac, chili dogs, or loaded chili tater tots! Pepperoni Pizza Pinwheels Homemade pizza dough and homemade pizza sauce are the delicious base for these family-favorite pizza pinwheels! Layers of pepperoni, mozzarella, and parmesan are wrapped into a delicious pinwheel shape to create an easy and delicious appetizer, snack, or quick dinner that’s fun to eat! Want To Get A Jumpstart on Breakfast? Check out 10 of our BREAKFAST favorites! Baked Chicken Taquitos These Baked Chicken Taquitos are tortillas filled with seasoned chicken, a creamy mix of sharp cheddar cheese and sour cream, and zesty Salsa Verde and baked until crispy. Slow Cooker Red Beans and Rice 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! Homemade BBQ Meatballs These Homemade BBQ Meatballs are nice and crispy on the outside, and melt-in-your-mouth tender on the inside coated with a delicious, savory homemade BBQ sauce! Classic Homemade Meatloaf Everyone will be asking for seconds of this traditional family favorite! Perfectly seasoned ground beef topped with a zesty tomato glaze. Dirty Jambalaya with Venison Sausage Spicy. Southern. Classic. Affordable. Two New Orleans favorites, dirty rice, and jambalaya, are combined into a delicious one-pot dinner. If a budget-friendly powerhouse of a meal is what you are looking for, this is it! Spicy Stuffed Bell Peppers These Spicy Stuffed Bell Peppers are packed full of a delicious mixture of spicy Italian sausage, marinara sauce, rice, and savory spices topped with sharp cheddar cheese. Ham and Swiss Pinwheels These quick bites are sure to be a hit at your next potluck, party, or game-day gathering. Filled with sweet honey ham, creamy Swiss cheese, and a sauce that sings, they will have you coming back for more! Hungry for Quick Meals? Check out these family favorites! Smokey Sloppy Joes Cheesy Beef and Noodles Creamy Lemon Chicken and Orzo Meal prepping doesn't have to be overwhelming or expensive. With a bit of planning, you can enjoy the benefits of having ready-to-eat meals without stretching your budget. Want to help a small family business in a big way? Share our recipes with someone who enjoys delicious homemade food! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today! Advertisement

This sweet and tangy pancake offers a fluffy texture that melts in your mouth. It is perfect for a simple breakfast or a special brunch. Jump to Recipe I have a confession to make friends. Our breakfasts have been feeling a little mundane lately. I make a huge batch of homemade pancakes and homemade muffins once or twice per month. And although they're delicious, breakfast time has been feeling a little ho-hum. That is until I made this Orange Dutch Baby Pancake. What is a Dutch Baby Pancake? If you’re unfamiliar with a Dutch Baby Pancake, allow me to introduce you to a deliciously fluffy take on traditional pancakes. This type of pancake has beautiful puffy edges that tower above the rim of a cast iron skillet. It’s made from a simple batter of eggs, milk, flour, and sugar. The magic happens when the batter is poured into a screaming hot preheated skillet. The result is a unique texture of crispy edges and a soft center. Despite its name, this dish actually hails from Germany, possibly evolving from the traditional Pfannkuchen, or German pancakes. It gained popularity in the United States during the 1990s, making breakfast enthusiasts rave about its unique flavor. Why You’ll Love This Orange Dutch Baby Pancake Recipe Quick and Easy . Unlike traditional pancakes that require constant flipping, this recipe is mostly hands-off. Simply mix the ingredients and pour into a hot skillet. The oven will work its magic and you’ll be ready to eat in no time. Impressive Presentation . Once out of the oven, this pancake puffs up beautifully, creating a stunning centerpiece for your breakfast table. Versatility . This recipe can easily be customized to suit your taste. Add a little sweetness with honey or maple syrup or add fresh berries on top for an extra splash of color and flavor! Advertisement Hungry For More Delicious Breakfast Recipes? Check out these family favorites! The Easiest Ham and Cheese Breakfast Casserole Honey Lemon Cake Doughnuts Loaded Hashbrown Casserole Helpful Tips For Making Orange Dutch Baby Pancake Preheat. Do not skip preheating your skillet! This is crucial for the eggs to rise quickly without overcooking. Room Temp. For the best results, make sure your eggs and milk are at room temperature before blending. Rest Period. Allowing the batter to rest for 10-15 minutes will give the gluten time to relax and redevelop. This will help to trap the steam when baking. Ingredients 3 large eggs ½ cup all-purpose flour ½ cup milk 1 tablespoon sugar 1 teaspoon orange extract Zest of one orange 2 Tablespoons fresh orange juice Pinch of salt 3 Tablespoons unsalted butter Powdered sugar, for dusting Fresh orange slices, for garnish Directions Preheat your oven to 400°. Place a 10-inch ovenproof skillet or cast-iron pan in the oven to heat up. In a large bowl, combine the 3 large eggs, ½ cup flour, ½ cup milk, 1 tablespoon of sugar, 1 teaspoon orange extract, the zest of one orange, 2 tablespoons of freshly squeezed orange juice, and a pinch of salt. Mix well until the batter is smooth and frothy. Carefully remove the hot skillet from the oven and add the 3 tablespoons of unsalted butter. Swirl the pan to coat the bottom and sides as the butter melts. Pour the batter into the hot skillet over the melted butter. Quickly return the skillet to the oven and bake for approximately 20-25 minutes, or until the pancake is puffed and golden brown. Remove the pancake from the oven and dust it with powdered sugar. Garnish with fresh orange slices if desired. How to Store Orange Dutch Baby Pancake Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. How to Freeze and Reheat Orange Dutch Baby Pancake Sliced leftovers can be stored in an airtight container or freezer-safe storage bag for up to 2 months. To reheat, thaw in the refrigerator overnight and reheat in the microwave or on the stovetop for 2-5 minutes or until heated through. Want to help a small family business in a big way? Share this recipe with someone who loves delicious homemade food! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today! Advertisement

This mouthwatering dish combines the brightness of lemon and the rich flavors of garlic and Parmesan cheese with the nuttiness of perfectly roasted cauliflower. This recipe is sure to impress even the most reluctant veggie lovers! Jump to Recipe When it comes to vegetables, cauliflower seems to be overlooked, at least in our house. Relegated to the background while other more colorful veggies often grace the table. However, this roasted cauliflower is full of garlic and lemon flavor and topped with mounds of freshly grated parmesan cheese. This side dish deserves its moment in the spotlight! Why You’ll Love This Garlic Parmesan Roasted Cauliflower Recipe Budget-Friendly . Whether you grow it yourself or pick some up at your local grocery store, cauliflower is an affordable vegetable that gives you a lot of bang for your buck! Easy to Prepare . This dish takes about 5 minutes to prepare and requires no fuss to cook. Delicious . This dish is packed with garlic, lemon, and parmesan cheese. What to Serve with Garlic Parmesan Roasted Cauliflower The sky is the limit when it comes to pairing this delicious side with an entrée. It is the perfect accompaniment to traditional favorites like Classic Homemade Meatloaf or guest-worthy stars like Lemon Thyme and Garlic Roasted Chicken . Helpful Tips for Making Garlic Parmesan Roasted Cauliflower You want to roast in a HIGH heat. This will help the cauliflower to get that gloriously golden caramelization and give it a rich, nutty flavor. Preheat your baking sheet. This helps to get that immediate sear on the florets. Spread the florets in an even layer to ensure each piece is perfectly roasted. Advertisement Want More Delicious Side Dish Recipes? Check out these fan favorites! Buttermilk Fried Okra Creamy Corn Au Gratin Sauteed Sugar Snap Peas Ingredients 1 large head of cauliflower, cut into florets 3 Tablespoons olive oil 6 cloves garlic, minced 1 lemon, juiced Salt and freshly ground black pepper, to taste 1/2 cup grated Parmesan cheese 2 Tablespoons fresh chives, chopped Crushed red pepper flakes (optional) Directions Preheat your oven to 425°F. In a large bowl, toss the cauliflower florets with 3 tablespoons of olive oil, ensuring they are well coated. Add the 6 cloves of minced garlic, the juice of one lemon, and salt and pepper to taste. Mix everything together thoroughly. Spread the cauliflower evenly on a large baking sheet. Make sure the florets are in a single layer to ensure even roasting. Place the baking sheet in the preheated oven and roast for 25-30 minutes, or until the cauliflower is tender and golden brown. Stir halfway through cooking for even browning. Once the cauliflower is roasted to perfection, remove it from the oven and sprinkle the ½ cup grated Parmesan cheese over the top. Return the baking sheet to the oven for an additional 3-5 minutes, or until the cheese is melted and bubbly. Remove the cauliflower from the oven and transfer it to a serving dish. Add a pinch or two of crushed red pepper flakes if desired. Sprinkle the 2 tablespoons of freshly chopped chives over the top for a burst of color and flavor. Advertisement How to Store Garlic Parmesan Roasted Cauliflower Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. How to Reheat Garlic Parmesan Roasted Cauliflower To re-establish the cauliflower’s crispiness, reheat in a preheated 350°F oven until warm. Alternatively, you can heat in the microwave, however, the cauliflower florets will change in texture and will become much softer. If you enjoyed this Garlic Parmesan Roasted Cauliflower recipe, let us know in the comments below and by clicking that heart icon at the bottom of the screen! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today! Advertisement

This casserole has all of your loaded baked potato favorites, tender potatoes, crispy bacon, creamy sour cream, and LOTS of ooey-gooey cheese! Jump to Recipe When it comes to satisfying meals, a delicious casserole is hard to beat, especially when it’s as versatile as this loaded hashbrown casserole. This dish checks all of the boxes: it’s hearty, uses affordable ingredients, and is simple to whip up. Perfect for a casual family meal or as a showstopper on a potluck table, this casserole is sure to please a crowd! Why You’ll Love This Loaded Hashbrown Casserole Recipe Budget Friendly . This dish uses affordable ingredients that are easy to keep on hand. Versatility . Put your own twist on this family favorite by adding in your favorites like breakfast sausage or extra veggies. Meal Prep . This casserole can be made up to two days in advance, making it perfect for meal prepping. What to Serve With Loaded Hashbrown Casserole This dish is hearty enough to stand on its own but if you want to round out the meal, add a batch of homemade buttermilk biscuits and fluffy scrambled eggs. Helpful Tips For Making Loaded Hashbrown Casserole Freshly Shredded Cheese. We think freshly shredded gives the best overall flavor because it doesn’t typically have the preservative coating found on store-bought shredded cheeses. Using Frozen Potatoes . Frozen shredded potatoes will work just fine. Taste . Taste test the potatoes at the 45-minute mark to ensure they are your desired tenderness. Advertisement Hungry For More Homestyle Recipes? Check out these family favorites! Easy Homemade Macaroni and Cheese Cheesy Chicken Broccoli Rice Casserole Classic Homemade Meatloaf Ingredients 4 large fresh potatoes (Russet or Yukon Gold work well) 1 pound bacon, cooked and crumbled 1 small yellow onion, finely chopped 2 cups sour cream 1 cup milk 1 stick unsalted butter, melted 1 cup sharp cheddar cheese, freshly shredded, divided 1 cup Pepper jack cheese, freshly shredded Salt and pepper to taste Chives ( optional ) Directions Preheat oven to 375°F. Peel and grate the 4 large fresh potatoes using a box grater or a food processor. After grating, rinse then soak the potatoes in cold water for at least 30 minutes to remove excess starch. Drain well and pat dry with a clean kitchen towel. In a large mixing bowl, combine the grated potatoes, 1 pound cooked bacon crumbles, 1 cup each of shredded sharp cheddar cheese and shredded Pepper jack cheese, 1 small diced yellow onion, 2 cups of sour cream, 1 cup of milk, and 1 stick of melted butter. Season with salt and pepper to taste. Prepare a 9x13-inch baking dish with cooking spray or butter. Pour the potato mixture into the dish and spread it evenly. Cover the dish with aluminum foil. Bake for approximately 45 minutes. Carefully remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and crispy. Allow the casserole to cool for 5-10 minutes then add chives to the top prior to serving. How to Make Loaded Hashbrown Casserole Ahead of Time Prepare the casserole as directed. Cover baking dish with foil and store in the refrigerator until ready to bake. Remove from refrigerator and allow baking dish to come to room temperature before placing in preheated oven. How to Store Loaded Hashbrown Casserole Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. How to Freeze Loaded Hashbrown Casserole Prepare as directed. Cover baking dish tightly with foil and/or plastic wrap or with a secure snap lid. Casserole can remain in the freezer for up to 3 months. When ready to bake, allow the casserole to thaw in the refrigerator then bake as directed. If you enjoyed this Loaded Hashbrown Casserole recipe, let us know by clicking that heart icon at the bottom of the screen! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today! Advertisement

A twist on the traditional deviled eggs recipe that adds a kick of spice and a touch of sweetness that will leave your guests asking for more. Jump to Recipe Think back to your childhood and conjure up memories of the holiday table spreads. Is there a constant that seems to always make an appearance? For me, it’s the classic deviled eggs. No matter the holiday or the season, they were sure to be found on my grandma’s table. Today I’m taking the classic recipe and giving it a bit of a twist with the addition of sweet and spicy mustard. This simple addition strikes the perfect balance between tangy sweetness and a little heat. It complements the creamy yolk mixture beautifully, creating a deviled egg that is both familiar and exciting. Whether you’re preparing for a summer picnic or a cozy family dinner, this recipe is sure to impress! Advertisement Why You’ll Love This Sweet and Spicy Deviled Egg Recipe Easy to Make ahead of time Easy to Customize heat preferences Budget Friendly (most of the time) depending on product availability and if your chickens are producing How to Serve Sweet and Spicy Deviled Eggs They bring a sense of nostalgia to any special or casual occasion so just a simple platter of these little beauties will do. I enjoy them as a component in a homemade chef salad. They’re also delicious smashed up a bit and served as a topping on warm, buttery toast! Ingredients 6 large eggs 1 teaspoon baking soda 3 Tablespoons mayonnaise 1 Tablespoon Sweet and Spicy Mustard 1 teaspoon apple cider vinegar ½ teaspoon garlic powder ½ teaspoon onion powder Salt and pepper to taste Smoked Paprika for garnish Fresh chives or parsley for garnish (optional) Directions Place the six eggs in a single layer in a saucepan. Cover them with cold water and add 1 teaspoon of baking soda. Bring the water to a boil over medium-high heat. Once boiling, remove the saucepan from the heat, cover it with a lid, and let the eggs sit for 12-15 minutes. After the eggs have cooked, transfer them to a bowl of ice water to cool for about 5 minutes. This helps make peeling a bit easier. Once cooled, gently tap the eggs on a hard surface and peel them under running water. Slice each egg in half lengthwise and carefully remove the yolks, placing them in a bowl. Set the egg whites aside on a serving platter. Mash the yolks with a fork until smooth. Add the 3 tablespoons of mayonnaise, 1 tablespoon of Sweet and Spicy Mustard, 1 teaspoon apple cider vinegar, ½ teaspoon of garlic powder, and ½ teaspoon of onion powder and salt, and pepper to desired taste preference to the mashed yolks. Mix until the filling is creamy and well combined. Taste and adjust seasoning as necessary. Using a spoon or a piping bag, fill each egg white half with the yolk mixture. If using a piping bag, you can create decorative swirls for a fancier presentation. Lightly sprinkle smoked paprika over the filled eggs for color and flavor. Add a few sprigs of fresh chives or parsley if desired. Serve immediately or refrigerate until ready to serve. Advertisement Helpful Tips For Making Sweet and Spicy Deviled Eggs Avoid overboiling the eggs to keep the yolks from turning green. A sharp knife will keep the delicate egg whites from breaking while cutting them in half. Taste as you go. If you want a little extra heat, add an additional tablespoon of Sweet and Spicy Mustard and sprinkle with fine chili flakes. Store-bought eggs typically peel easier than farm-fresh eggs. Using more baking soda (about a tablespoon) can help the farm-fresh eggshells soften a bit more. How to Store Sweet and Spicy Deviled Eggs Store filled eggs in an airtight container for up to 3 days in the refrigerator. Can Sweet and Spicy Deviled Eggs Be Frozen? Freezing is not recommended as it will significantly change the texture of the eggs. Want More Delicious Spicy Appetizers? Check Out These Fan Favorites! Cajun Mashed Potato Balls with Creamy Cajun Dressing Classic Buffalo Chicken Dip Cajun Turkey Sliders Whether you’re serving these Sweet and Spicy Deviled Eggs at fun gatherings or as part of a simple dinner, these little beauties are sure to be hit! If you enjoyed this recipe, be sure to let us know by clicking that heart icon at the bottom of your screen. Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today! Advertisement

This decadent chocolate fudge offers a delicious minty flavor balanced with a subtle taste of sea salt. Jump to recipe This post may contain affiliate links. Read our disclosure policy . Is there anything better than having a couple of hours all to yourself? No running errands, no work, no taking the kids to all of their activities, no chores. Nothing. Just the quiet freedom to do whatever you want for a bit. Though those moments may be rare, I enjoy them wholeheartedly and with a little guilty pleasure. I have a confession to make, friends. I have a weakness for a certain “reality” television show. I've been an avid watcher for the last 20 years or so. I feel like I have grown up with these people over the years, from unruly, partying 20-somethings to (mostly) mature adults. They’re just so interesting and THE CHALLENGEs are so fun that I can’t help but get sucked in! So, what guilty pleasure goes perfectly with another? Mint Chocolate Fudge, of course! Advertisement Why You’ll Love This Mint Chocolate Fudge Recipe Budget-Friendly . Affordable ingredients that are friendly for any budget. Taste . Deliciously decadent, you’ll be hard-pressed to just eat one piece! Easy to Prepare . In just a few minutes, you’ll be on your way to having a delicious homemade dessert in no time! For this Mint Chocolate Fudge recipe, you will need: Semi-Sweet Chocolate Chips - Semi-sweet chocolate has a higher fat content, which helps it to melt easily. It’s also a nice balance of not too sweet and not too bitter. Mint Chocolate Chips - Mint and chocolate are a powerful flavor combination. The coolness of the mint pairs beautifully with the velvety richness of the chocolate. Sweetened Condensed Milk - For creamy, spreadable fudge you want to use sweetened condensed milk because it doesn’t have the extra moisture that regular milk has. You don’t want to use evaporated milk because it doesn’t have the sugar content needed to help the fudge set. Mint Extract - Mint extract is a concentrated flavoring that will enhance the overall flavor profile. If you don’t have mint extract, vanilla will make a suitable substitute. Fine Sea Salt - A good quality, fine sea salt helps to add a wonderful juxtaposition to the sweetness of the fudge. Helpful Tips Use Quality Chocolate . The better the chocolate, the richer your fudge will taste. Don’t Overheat . Keep the heat low to prevent the chocolate from burning or seizing. Use a Double Boiler to Melt the Chocolate . Why Use a Double Boiler to Melt Chocolate A double boiler is a great tool for melting chocolate because it uses steam for indirect heat instead of direct heat from a stove or microwave. This gentle heating method allows the chocolate to melt slowly, minimizing the chances of overheating or turning out wonky. How To Make A Double Boiler To make a double boiler, you’ll need a saucepan and a shallow, heat-resistant mixing bowl. The bowl should sit snugly on top of the saucepan, with its outer edge resting against the upper rim to form a seal that retains steam. Ensure there are a few inches of space between the bottom of the saucepan and the bowl, allowing you to add water to the saucepan without it coming into contact with the bowl. 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! Try out Country Life Natural Foods for yourself and have high-quality and organic goods sent directly to your door. Let them know I sent you by using my affiliate code: AZALEAHOMESTEAD Want More Delicious Dessert Recipes? Check out these fan favorites! Rocky Road Brownies Raspberry Lime Cheesecake Sourdough Peanut Butter Cookies Lemon Pound Cake Ingredients 3 cups semi-sweet chocolate chips 3 cups mint chocolate chips 14 ounces sweetened condensed milk 1 teaspoon mint extract 2 teaspoons sea salt Directions Prepare an 8x8 baking dish with parchment paper. Lightly spray parchment paper with a nonstick baking spray. Using a double boiler over medium heat, melt the 3 cups of semi-sweet chocolate chips and 3 cups of mint chocolate chips for approximately 3-5 minutes, until they are melted about halfway. Slowly add in the 14 ounces of sweetened condensed milk and 1 teaspoon of mint extract. Stir until smooth. Carefully, spoon chocolate mixture into prepared pan, smoothing out the top and creating an even surface. Sprinkle sea salt over the top. Cover loosely and refrigerate for at least 2 hours before cutting into small squares. How to Store Mint Chocolate Fudge Store fudge in an airtight container in the refrigerator for up to 2 weeks. How to Freeze Mint Chocolate Fudge Wrap the fudge tightly in plastic wrap or parchment paper and store in a freezer-safe, air tight container. Enjoy within 2 months. If you made this Mint Chocolate Fudge recipe, we’d love to know how it turned out. 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! Advertisement

Crispy on the outside and tender on the inside, this Buttermilk Fried Chicken recipe is sure to please everyone at your table! Each bite starts with a wonderful crunch that can only be achieved by a double dip into the buttermilk marinade and seasoned flour mixture, followed by the flavor combination of just the right spices. Jump to recipe Kentucky may have made fried chicken famous, but down South, we make it delicious! First, we marinate it for an hour or two in tangy buttermilk. Then, we coat it not once but twice in a perfectly seasoned flour and breadcrumb mixture. Next, it goes into a Dutch oven with hot oil (350°F to be exact) until it is golden brown on the outside and cooked to perfection on the inside. This Buttermilk Fried Chicken recipe will have you skip the drive-thru and forget all about that Colonel guy! Why You’ll Love This Buttermilk Fried Chicken Recipe Affordable . Chicken is typically one of the most budget-friendly meats you can find, making this dish perfect for two or a crowd. Easy to Prepare . While this recipe has few steps, they are all very easy and take just a few minutes. Freezer-Friendly . Buttermilk Fried Chicken can be frozen and reheated, making it perfect for meal prep! Why Marinate Chicken In Buttermilk Buttermilk is slightly acidic, which helps to tenderize the chicken, making it juicy and flavorful. The thick consistency of the buttermilk allows the flour mixture to stick better, resulting in a deliciously crispy coating we all love. If you don’t have buttermilk on hand, you can use 2 cups of milk with 2 Tablespoons of vinegar or lemon juice. Allow the mixture to rest for 15 minutes before using. Advertisement What To Serve With Buttermilk Fried Chicken Easy Homemade Macaroni and Cheese White Cheddar Loaded Mashed Potatoes Creamy Corn Au Gratin Spicy Italian Roasted Carrots Helpful Tips Thickness . To ensure even cooking, use a meat mallet to gently pound thicker parts of the chicken breast to match the consistency of the thinner end. Double Dredge . I am a huge advocate for double dredging when it comes to frying things. That extra dip in the batter and flour gives an extra crispy crunch. Temperature . Check the cooked chicken with an internal thermometer to ensure it is completely cooked. The USDA recommends that cooked chicken have an internal temperature of at least 165°F Keep Warm . Preheat the oven to 350°F and prep a large baking sheet with an oven-safe wire cooling rack. Place cooked chicken onto prepped baking sheet and continue frying in batches. Once all of the chicken is fried and placed on the prepped baking sheet, place into the oven for 10 minutes or until all of the chicken is heated through completely. Hungry For More Chicken Recipes? Check out these family favorites! Baked Three Pepper Chicken Caramelized Onion Fried Chicken Creamy Lemon Chicken & Orzo Ingredients ( serves 6 ) 4 boneless, skinless chicken breasts or 2 pounds of chicken tenderloins 2 cups buttermilk 1 teaspoon salt 1 teaspoon black pepper 1 teaspoon paprika ½ teaspoon garlic powder ½ teaspoon onion powder 2 cups all-purpose flour 1 cup fine bread crumbs 1 teaspoon baking powder Vegetable oil for frying Directions Preheat oven to 350°F if needed (see Helpful Tips) In a large bowl, combine 2 cups of buttermilk, 1 teaspoon each of salt, pepper, and paprika. Add in ½ teaspoon each of garlic powder and onion powder. Add chicken to the mixture, pressing each piece into the liquid to ensure all pieces are well coated. Cover bowl with plate, plastic wrap, or lid. Store in the refrigerator for at least 1 hour but no longer than 24 hours. In large bowl, add all breading ingredients and stir to combine. Using a fork or a pair of tongs, remove one piece of chicken from the marinade bowl and place it into flour mixture. Cover all sides with flour mixture. Then, place the floured chicken back into the marinade bowl and quickly recoat with buttermilk. Return chicken to the flour mixture for a second coating, then place on a plate until all chicken pieces have been double coated with buttermilk and flour mixtures. Place chicken back in the refrigerator and allow approximately 10-15 minutes before moving forward. This short resting period will help solidify the breading ingredients, allowing it to stick to the chicken during the cooking process. In a large Dutch oven or heavy-bottomed pot over medium-high heat, add oil and allow approximately 1-2 minutes for the oil to become hot. Carefully, add one piece of coated chicken to the pan at a time. You may need to work in batches if all of your chicken pieces do not fit in the pan. Do not overcrowd your pan. Fry chicken on each side for approximately 6 minutes, depending on the thickness of the chicken or until the internal temperature is at least 165°F. Preheat the oven to 350°F and prep a large baking sheet with an oven-safe wire cooling rack. Place cooked chicken onto prepped baking sheet and continue frying in batches. Once all of the chicken is fried and placed on the prepped baking sheet, place into the oven for 10 minutes or until all of the chicken is heated through completely. How To Store Buttermilk Fried Chicken Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. How To Freeze and Reheat Buttermilk Fried Chicken Cool fried chicken to about room temperature. Place pieces on a baking sheet lined with parchment paper. Place baking sheet with chicken into freezer and flash freeze for at least 1 hour. Remove chicken from baking sheet and place into a freezer-safe bag or container. Label and freeze for up to 3 months. To reheat frozen fried chicken, preheat your oven to 350°F.  Place the frozen fried chicken on a baking sheet lined with parchment paper or foil. Bake for 15-20 minutes, or until the chicken is heated through and crispy. Use a meat thermometer to ensure the internal temperature reaches 165°F. If you made this Buttermilk Fried Chicken recipe, let us know how it turned out down 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! Advertisement

This classic vanilla pound cake offers a rich, buttery flavor, sweetness from the vanilla, and a slight tang from the sour cream. Serve as is or with a side of your favorite berries. Jump to Recipe I am a novice when it comes to baking, but this recipe is so easy to make and comes out delicious every time. This crowd-pleasing Vanilla Sour Cream Pound Cake is a classic and a favorite at holiday get-togethers! Stunning on its own or with a simple powdered sugar glaze, this pound cake is an elegant addition to any potluck table. To make this Vanilla Sour Cream Pound Cake 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 butter knife. Sour Cream This delicious, tangy addition enhances the moisture and acidity that helps to deliver a rich and moist cake texture. Baking Soda and Salt To get a nice rise from your poundcake, you'll need a leveling agent like baking soda. This will also help the cake achieve that delicious golden color during the baking process. Just a little bit of salt will help to balance the sweetness from the sugar. Unsalted Butter We love the richness that real butter adds to baked goods. Select a high-quality brand like Challenge, Kerry Gold, Tillamook, or Vital Farms. All great choices, and are available at most grocery stores. Eggs The standard large-sized egg will do the trick here. Of course, the fresher the eggs the better flavor they will provide. Like sour cream, eggs help to add moisture and richness to the batter. Sugar Not only does sugar provide the sweetness we know and love in a cake, but it also helps to lock in the moisture we’ve added from the sour cream and eggs. Vanilla Extract I absolutely love my homemade extract and will likely never return to the store-bought version again. Homemade Baking Extracts offer a cleaner flavor, meaning they don’t taste artificial like the common store brands. They are also really affordable to make. Advertisement Want More Delicious Dessert Recipes? Classic Carrot Cake Lemon Pound Cake Sourdough Key Lime White Chocolate Chip Cookies Serves : 8-10 Ingredients 1 cup (2 sticks) unsalted butter, softened 3 cups granulated sugar 6 large eggs, at room temperature 3 cups all-purpose flour 1/4 teaspoon baking soda 1/4 teaspoon salt 1 cup sour cream, at room temperature 1 Tablespoon pure vanilla extract Directions Preheat your oven to 325°F. Grease and flour a 10-inch bundt pan or tube pan, ensuring all parts are well-coated to prevent sticking. In a large mixing bowl, beat the 2 sticks of softened butter and 3 cups of granulated sugar together using an electric mixer on medium speed until the mixture is light and fluffy, approximately 3-5 minutes. Add the 6 large eggs one at a time, beating well after each addition. This helps to incorporate air into the batter, resulting in a lighter cake. In a separate bowl, whisk together the 3 cups of all-purpose flour, ¼ teaspoon each of baking soda and salt. Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Begin and end with the flour mixture. Mix at low speed until just combined. Stir in the 1 tablespoon of vanilla extract until evenly distributed throughout the batter. Pour the batter into the prepared bundt or tube pan, smoothing the top with a spatula. Bake in the preheated oven for 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean. If the top begins to brown too quickly, cover it loosely with aluminum foil. Remove the cake from the oven and let it cool in the pan for about 10 minutes. Invert the cake onto a wire rack to cool completely. Once cooled, slice and serve. Can I freeze Vanilla Sour Cream Pound Cake? To freeze whole, wrap the pound cake in a sheet of parchment or wax paper, then place in a freezer-safe bag or container. To freeze slices, use parchment or wax paper in between the slices, then place in a freezer-safe bag or container. Frozen cake should be eaten within 3 months for the best flavor. Want to help a small family business in a big way? Share this recipe with someone who loves delicious homemade food! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today! Advertisement