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This Simple Skillet Sweet and Sour Chicken is sweet, tangy, and comes together in about 30 minutes! Follow along as I make this dish over on YouTube ! Jump to recipe Who needs takeout when you can make this Simple Skillet Sweet and Sour Chicken! We made the decision to eat from our pantry during the Pantry Challenge in 2022 and haven’t looked back! Nothing tastes better to us than homemade. Eating home-cooked meals not only tastes better, but helps to save money, eat healthier, and improve our cooking skills. If you’d like to learn more about the Pantry Challenge and what it can teach you, you can find it here . Don’t get me wrong, going to a restaurant used to excite me. A meal I didn’t have to plan, prepare, and then clean up after? YES, PLEASE! But that comes with its own negatives. The prices, the waiting, the prices, keeping the kids occupied. And did I mention the prices?! Not to mention the often times the food is lackluster and service can really be hit or miss. Call me crazy, but I truly believe eating homemade, real food is where it’s at. I love that this dish comes together so quickly and with minimal effort, which is perfect for a busy weeknight. And the leftovers are definitely worth fighting for! Ready to get started? For this Simple Skillet Sweet and Sour Chicken recipe, you will need: Chicken I typically use boneless, skinless chicken breasts, but chicken thighs are absolutely delicious as well. Don’t limit yourself to just chicken. Shrimp and pork both pair perfectly with this homemade sweet-and-sour sauce! Onions and Peppers I like to use a yellow onion and a red bell pepper for this recipe because they both offer a mild sweetness that balances the acidity of the vinegar. It also adds a bit of crunch and texture to the dish. Ketchup A good quality ketchup can help to add a sweet and tangy taste to the homemade sweet and sour sauce. Ketchup can also add a little color to the sauce and help to give a shimmering texture that covers your chicken. Apple Cider Vinegar Vinegar will add a tart, acidic flavor to the dish that balances out its sweetness. Soy Sauce Soy sauce offers salt and umami components to help balance the sweet and sour. Spices and Seasonings For a rich, well-rounded sauce, don't skimp out on the seasonings and spices! Brown Sugar It wouldn’t be sweet and sour without a sweet component, right? Granulated sugar will work fine as well. I prefer brown sugar because it has that subtle taste of molasses. Making this Simple Skillet Sweet and Sour Chicken is Easy! You’ll want to start by mixing the ingredients for your sauce in a large bowl: Ketchup, vinegar, soy sauce/coconut aminos, water, garlic powder, onion powder, crushed red pepper flakes, ginger, and brown sugar. Next, season chicken pieces with salt and pepper then cook over medium-high heat for about 4 minutes. Add onions and peppers and sauté with the chicken pieces for just a couple of minutes. Add sauce mixture to the pan and coat chicken, onion, and peppers. Reduce heat and simmer on low heat for about 5 minutes or until sauce begins to thicken. Turn off the heat and allow the mixture to rest for about 3 minutes before serving over rice or noodles. Ingredients 4 chicken breasts, diced into 1-inch pieces ½ teaspoon ground black pepper 1 teaspoon salt 1 medium onion, chopped into 1-inch pieces 1 medium red bell pepper, chopped into 1-inch pieces ½ cup ketchup ½ cup apple cider vinegar ¼ cup soy sauce ¼ cup water 2 teaspoons garlic powder 2 teaspoons onion powder ¼ teaspoon ground ginger ½ teaspoon crushed red pepper flakes 1 cup brown sugar Directions To a large bowl, add ketchup, vinegar, soy sauce, water, garlic powder, onion powder, crushed red pepper flakes, ginger, and brown sugar. Gently stir to combine. Season chicken pieces with salt and pepper. Over medium-high heat, cook chicken until about halfway cooked through, approximately 3-4 minutes. Add onions and bell pepper to chicken. Stir. Cook for approximately 2-3 minutes. Add sauce to chicken, onions, and peppers. Stir to incorporate sauce. Reduce heat to simmer. Place lid on skillet if available. Simmer on low heat for approximately 3-5 minutes or until sauce begins to thicken. Turn off heat and allow mixture to rest for approximately 3-5 minutes. Sauce will continue to thicken as it sits. Serve over your favorite rice or noodles. If you made this Simple Skillet Sweet and Sour Chicken, we want to hear about it! Let us know if you enjoyed it or if you made any substitutions in the comments below. Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today!

This delicious homemade BBQ offers the perfect balance of savory, sweet, and just the right amount of heat! Jump to Recipe We have a favorite brand of store-bought barbecue sauce which we enjoy quite a bit; however, this is our absolute favorite of all BBQ sauces! I've tried my hand at homemade sauce over the years, but could never get it just right. It was either too sweet, too tangy, too hot, or not hot enough. This recipe has the perfect amount of seasonings, heat, and sweetness that our family loves. The original recipe titled “ Stampede Style ” is from The Ball Complete Book of Home Preserving which you can find here . I did make a few alterations based on preference and what I had on hand. I felt comfortable making these changes, however, home canning is a science that should be followed very closely. I encourage you to review the original recipe and make changes that are recommended as safe and that you feel comfortable with. Y’all this homemade BBQ sauce is everything! We use it as a delicious sauce on BBQ Chicken Pizza , Homemade BBQ Meatballs , and even as a dip for Homemade Fried Potato Chips . It's good on just about anything, and having a whole shelf in our pantry full of this perfectly seasoned goodness makes us very happy! To Make The BEST Homemade BBQ Sauce you will need: Tomatoes I like to use Amish Paste tomatoes or Roma tomatoes. They typically have less water content than other varieties and are great for canning recipes. Bell Peppers I use green bell peppers because they're milder in flavor. If you use other colors, your sauce may be sweeter than intended. Onions and Garlic Garlic and onion both offer delicious umami flavor. Molasses and Sugar These are key ingredients for adding sweetness! Vinegar White vinegar or apple cider vinegar can be used in this recipe. You want to make sure the acidity of the vinegar is at least 5% to ensure it's safe for home canning. Vinegar helps to balance the sweetness. Liquid Smoke This is a not-so-secret ingredient that helps to provide that savory, smokey flavor. For home canning you’ll need a few tools: Water Bath Canner with a canning rack Pint sized canning jars with lids and rings Canning jar lifter Wooden skewer or canning debubbler tool Do I Have To Can This BBQ Sauce? If you’re not a home canner yet, no worries! You can still make this homemade BBQ sauce. It can be stored in the refrigerator for up to two weeks or frozen for up to 3 months. Let’s Get Started! Yield: 6 pints Ingredients 20 cups pureed plum tomatoes, deseeded and peeled 2 ¼ cups pureed green bell peppers, deseeded 2 cups pureed onions 1 cup pureed celery 6 cloves minced garlic 2 Tablespoons ground mustard 4 dried cayenne peppers, finely chopped 1/2 cup molasses 1/2 cup brown sugar 3/4 cup white vinegar 1/3 cup Worcestershire sauce 2 teaspoons of liquid smoke 1 Tablespoon smoked paprika 2 teaspoons ground black pepper Directions: Using a large stainless-steel pot, over medium-high heat bring tomato puree to a rolling boil, making sure to stir frequently. Cook for approximately one hour or until reduced by about half. Carefully add in pureed peppers, onions, celery, minced garlic, chopped cayenne peppers, and ground mustard. Return to a boil, then reduce heat to medium and boil gently for approximately 45 minutes or until sauce has thickened. Continue stirring frequently throughout. If you're canning the sauce, keep the sauce hot and move on to the canning instructions below. If you are not canning the sauce, allow it to cool completely before storing in an airtight container. Store in the refrigerator for up to 2 weeks. Prepare for Canning: To prepare jars for canning, I like to place my clean, room-temperature jars into my canning pot with room-temperature water. I allow my jars and water to come to the same temperature at the same time. You don’t want boiling water; you’re just heating everything up. Place a clean kitchen towel on the counter space where you intend to place your hot jars once removed from the canner. Once your sauce is ready for canning, carefully remove the jars from the pot using your canning jar lifter and empty the hot water back into the pot. Place the hot jars on the prepared kitchen towel and begin ladling in the sauce. Ladle the BBQ sauce into prepared jars leaving a ½ inch headspace. Using a wooden skewer or canning debubbler tool, remove any air bubbles. Wipe jar rim using a clean paper towel with a little bit of vinegar on it. Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling-water canner. Repeat until all jars are filled. Place filled jars into water bath canner. The water should cover jars by 1 inch. You may need to add additional hot water to ensure the proper amount of coverage. Adjust heat to medium-high, cover canner, and bring water to a rolling boil. Process pint jars for 20 minutes, adjusting for altitude as needed. After Processing: Once your homemade BBQ sauce has completed the 20 minutes in the canner, remove the lid from the canner completely. Allow the jars to rest in the pot for about 5 minutes or so. This will allow them to adjust to having the lid taken off of the canner. Carefully remove the jars from the canner using your canning jar lifter, and place on the prepared kitchen towel. Do not place hot jars directly on a counter surface. The temperature difference can cause the jars to break. Allow the jars to rest on the counter for 24 hours and listen for pops of the lids (my favorite part!). Remove the rings from the jars and gently press the center of the canning lid on each jar. If the lid pops back up, your lid did not seal properly, unfortunately. It happens! If it's just one jar, place that one in the refrigerator and use it within a couple of weeks. If it's several jars, remove all of the lids, wipe the rims of the jars with vinegar, add new lids, and reprocess again in the canner. If your jars are all sealed properly (YAY!), use a little vinegar or soap and warm water to wipe the outside of the jars before storing. Store jars in a cool, dark place. Tips & Tricks for the Canning Process: If you have a water bath canner, you’ll want to use it here. I don’t have a separate canner for water bath canning, so I just use my pressure canner with the rack. However, I do not lock the lid in place and allow the canning lid to sit slightly ajar. If you don’t have a water bath or pressure canner, no worries! You can simply use a large stock pot with a makeshift rack. Your pot should be tall enough so that the water covers the jars. To make a DIY canning rack, you can simply tie five or six canning rings together and place your jars on top. If you have an Instant Pot rack, you can use that instead. The main thing is you don’t want to place your jars directly inside the pot. Air and heat need to be able to circulate around the jars completely to ensure proper processing. When placing your rings onto the jars, you want to tighten them with just your fingertips. If the rings are too tight your lids will buckle and can result in an unsealed jar. If you don’t tighten them enough, the water can seep into your jar and ruin your product. Freezing Instructions: This homemade BBQ sauce can be frozen for up to 3 months if stored properly in a freezer-safe container. Allow the sauce to thaw completely in the refrigerator before using. We’d love to know if you enjoyed this Homemade BBQ Sauce recipe, so click on the heart at the bottom of the post or leave us a comment below! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here to sign up for our newsletter today!

This post may contain affiliate links. Read our disclosure policy. 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. 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!

Tender chicken, fresh broccoli, and flavorful rice mixed with a homemade cheese sauce create a mouthwatering dinner that is ready in no time! Jump to Recipe What is it about a casserole that's just do deliciously comforting? It seems no matter the season, a good casserole always seems to fit the bill and be a crowd-pleaser. This one is definitely a family favorite! We enjoy hosting dinner with friends and family and this dish is one of my favorites to serve because of its ease and simplicity. This recipe is simple enough for a busy weeknight but special enough to serve to guests. I make a big batch of my Honey Butter Yeast Rolls to go along with it. For a special treat, I serve my Mint Chocolate Fudge for dessert! This quick comfort food is hearty and filling, making it perfect for big families or as a budget-friendly meal prep. Pantry staples make this recipe one to keep in your arsenal of quick, easy-to-prepare recipes. It is a kid-approved favorite and a winner at potlucks! What we love about this recipe: Quick and Easy - It comes together with simple, pantry ingredients. Versatility - From the cut of chicken to the crispy topping, almost all of the ingredients have easy swaps, making it perfect for the busy cook! Plan Ahead - This casserole can be prepped up to 2 days in advance, and then baked when you’re ready. Freezer Friendly - Do yourself a favor and prep a double batch of this delicious casserole. Keep one in the freezer for a busy weeknight. For this Cheesy Chicken Broccoli Rice Casserole, you will need: Chicken I use chicken thighs for this recipe because the dark meat is a little more forgiving and doesn’t dry out as quickly as chicken breasts. However, feel free to use what you have on hand. Rice Simple white rice is what I use for this recipe. Brown rice would be delicious as well, just take into account it requires a few extra minutes of cooking time. Chicken Stock This helps to add flavor to the rice. Broccoli My family prefers fresh broccoli florets however I have made this dish using frozen and freeze-dried broccoli and no one could tell the difference. Half & Half We enjoy the creaminess that half and half brings to the dish. Homemade Nacho Cheese Sauce Tastier than that stuff in the can and super easy to make! Cheese I use cheddar cheese for this recipe. If you like a little extra spice, try using pepperjack. Spices Adding flavor is easy with just a few simple spices. Crushed Crackers I typically use crushed Ritz crackers. Breadcrumbs, Panko, and crushed cornflakes will also add texture and a beautiful golden topping. Serves 4-6 Ingredients 2 pounds boneless, skinless chicken thighs 2 cups rice 4 cups chicken stock 2 cups chopped broccoli ¼ cup butter, melted 1 cup half and half 1 1/2 cups Homemade Nacho Cheese Sauce ½ teaspoon salt ½ teaspoon ground black pepper ½ onion powder ½ teaspoon garlic powder 2 teaspoons dried parsley 1 cup cheddar cheese, shredded ½ cup crushed crackers (optional) Directions Preheat oven to 375 degrees. Bake chicken thighs for approximately 25-30 minutes or until internal temperature reaches 165 degrees Fahrenheit. Allow chicken to cool slightly before shredding with two forks. In a medium saucepan, bring 4 cups of chicken stock to a boil. Add rice and boil for 2 minutes. Cover saucepan and reduce heat. Simmer for 15 minutes. Remove from heat and allow to rest for 10 minutes before fluffing with a fork. To a large mixing bowl, add all ingredients except the crushed crackers. Mix well to combine. Add mixture to a lightly greased 2-quart baking dish. Bake for approximately 30-35 minutes or until heated through. Remove from oven and top with crushed crackers. Return dish to oven and bake for an additional 5-7 minutes or until topping is lightly toasted. Want to help our small family business in a big way? Share this recipe with anyone 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!

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

This cheesy, baked appetizer will be a fan favorite at your next potluck, game day, or holiday celebration. The best part, they come together quickly and effortlessly! Yield: Approximately 36 bites Finding a delicious appetizer that will please a crowd can be a daunting task, especially during the holiday season. These budget-friendly ham and cheese bites take just a few minutes to make and can be prepped ahead of time, making them a stress-free option that won’t break the bank. Add these to your holiday table, gift some to a neighbor, or enjoy them while cheering on your favorite team on game day! Jump to recipe To make this recipe you will need: Diced Cooked Ham This is a great recipe to use leftover ham. You can also use a store-bought ham steak or prepackaged diced ham. 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. Baking Soda, Baking Powder, & Sugar Spices Garlic Power, Onion Powder, Ground Black Pepper, and Chives If you like heat, add in some crushed red pepper flakes to your desired taste preference. Butter We love the richness real butter adds to baked goods, but you can certainly replace the butter with a neutral oil like olive oil or avocado oil. For this recipe, you’ll need about ¾ cup plus 2 Tablespoons of oil. Buttermilk Do not skimp out on this ingredient! Buttermilk has been found to activate baking soda which produces the gas to make dough or batter rise. If you use regular milk or even the DIY trick of adding vinegar or lemon juice to regular milk, your final product will likely be flat discs rather than the ideal ball shape. The tangy flavor of buttermilk also gives a great background flavor to all of those wonderful spices! Cheese This recipe calls for sharp cheddar and pepper jack. You can certainly use all cheddar or all pepperjack. Swiss would also be a great option here. Let’s get started! Prepare a baking sheet with parchment paper. Mix your dry ingredients in a large bowl. Add buttermilk and melted butter to the dry ingredients. Mix well to combine. Gently add ham and cheese into the dough mixture but do not overmix. Begin forming dough into 1-inch balls and placing them on prepared baking sheet. Once you have shaped your dough balls and have them on your baking sheet, place them in the refrigerator for at least one hour. Chilling the dough first will help the balls keep their shape. Bake at 375 degrees Fahrenheit for approximately 22-25 minutes or until lightly golden brown. Ingredients 2 ¼ cup all-purpose flour ½ teaspoon baking soda 1 Tablespoon baking powder ½ teaspoon salt 1 teaspoon sugar 1 teaspoon garlic powder ½ teaspoon onion powder ¼ teaspoon ground black pepper 2 Tablespoons chopped chives 4 Tablespoon + 1 Tablespoon butter, melted 1 ½ cups buttermilk 2 cups cooked ham, diced 1 cup sharp cheddar cheese, shredded 1 cup pepper jack cheese, shredded Directions Preheat oven to 375 degrees. In a large bowl, add dry ingredients and gently mix together to combine. Add buttermilk and 4 Tablespoons of melted butter to dry ingredients. Mix well to combine into dough. Using your hands, gently work ham and cheese into dough. Do not overwork the dough. Using a 1-inch cookie scoop, place dough balls 2 inches apart onto baking sheet lined with parchment paper or sprayed with non-stick spray. Refrigerate prepared balls for at least 1 hour before baking. Brush the tops with the remaining melted butter. Bake for approximately 22-25 minutes or until lightly golden brown. Brush the tops with the remaining melted butter. For an extra cheesy bite, dip into my Homemade Nacho Cheese Sauce! Did you enjoy this easy, Baked Ham & Cheese Bites recipe? Let us know in the comments below! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here to sign up for our newsletter today!

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

This post may contain affiliate links. Read our disclosure policy. This hearty chili is the ultimate comfort food on a cold evening. The slow cooking process allows all of those delicious spices to meld together and create a phenomenal flavor. If you’re lucky to have any, leftovers are even better the next day! Jump to recipe If you've been around for a minute or two, you’ve probably learned that I like meals that are quick and easy, but they have to be as homemade as possible! I love making this chili because not only is it quick and easy, but it's also a budget-friendly meal that can feed a lot of folks. As a home canner, I use beans and produce that I have home canned over time. I think this is what makes this recipe so fantastic. However, store-bought will do just fine and will still be absolutely delicious! 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. The main ingredients you’ll need to make this Comfy Cozy Slow-Cooker Chili are: Ground Beef I like to use a lean-cut mixture of 90/10 ground beef. It offers enough fat to add flavor but not so much that it makes the overall dish greasy. Beef Stock A good quality beef stock, like homemade, will add depth and richness to the chili. It will also help to keep everything from drying out. Tomatoes Tomatoes and tomato sauce will help to add not only flavor but lots of color and texture as well. They'll provide a much-needed acidity to help balance out the other flavors. Beans I love the red beans and pinto beans in this recipe. However, you can use all of one kind of bean or mix it up with black beans or navy beans. If you’re not a fan of beans, feel free to leave them out completely. If you're using store bought canned beans, you’ll want to drain and rinse them before adding them to the slow cooker. If using home canned beans, you can just dump them right in! Corn Fresh corn adds a sweet freshness to this savory dish and shouldn’t be skipped! Fresh Produce Onions, celery, and garlic are tried and true favorites for adding texture and flavor to any dish. Worcestershire Sauce For an added depth of flavor, a salty and savory sauce like Worcestershire will provide a light umami flavor that pairs perfectly with the acidity of the tomatoes. Herbs and Spices When it comes to adding flavor, the right herbs and spices are key. Garlic and onion both offer delicious flavor, and aromatic powerhouses like chili powder and cumin are sure to add a mouthwatering goodness to every bite! How To Make Comfy Cozy Slow-Cooker Chili in Three Easy Steps: First, you’ll want to cook the ground beef until browned and cooked thoroughly. Next, add the cooked ground beef to the slow cooker. Then, add all of the remaining ingredients to the slow cooker, and cook on a low heat setting for 5-6 hours or on high heat setting for 3-4 hours. How To Freeze and Reheat Leftovers If you like to meal prep like I do, this recipe freezes and reheats beautifully! Simply thaw in the refrigerator overnight and reheat on the stove or the microwave. This chili is so easy to revamp into a completely different meal like chili mac, chili dogs, or loaded chili tater tots! Yield: 8-10 servings Ingredients 2 pounds ground beef 32 ounces beef stock 16 ounces tomato sauce 16 ounces tomatoes with green chilies 16 ounces red kidney beans, *drained and rinsed 16 ounces pinto beans, *drained and rinsed 16 ounces corn, drained 1 large yellow onion, diced 1 large green pepper, diced 4 stalks celery, diced 3 large cloves garlic, diced ¼ cup Worcestershire sauce 2 tablespoons chili powder 2 teaspoons ground cumin 2 teaspoons onion powder 1 teaspoon garlic powder 1 teaspoon ground oregano 1 teaspoon smoked paprika 1 teaspoon ground black pepper 1 ½ teaspoons salt Optional: cheese, corn chips, crackers, or cornbread Directions Cook the ground beef until browned and cooked thoroughly. Add the cooked ground beef to the slow cooker. Add all of the remaining ingredients to the slow cooker. Cook on a low heat setting for 5-6 hours or on high heat setting for 3-4 hours. Top with your favorites or drizzle with my Homemade Nacho Cheese Sauce! If you enjoyed this Comfy Cozy Slow Cooker Chili we want to know! Leave us a comment below! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here to sign up for our newsletter today!

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! Jump to Recipe Y’all have probably learned by now that I really love a recipe that allows me the opportunity to prep it ahead of time. Like the meatballs for my Italian Meatball Sub Sandwiches, my Homemade BBQ Meatballs can be made in advance and stored in the refrigerator for up to 2 days before cooking. Being able to prep them ahead of time makes them a perfect addition to any potluck or celebration or for a quick weeknight dinner. I'll often make a double batch of these delicious bites for a freezer meal that I can pull out on a long, super busy day! And speaking of long days, these long, cold winter days have me dreaming about spring flowers and summer grilling. Don’t get me wrong, we enjoy slow cooker favorites like Comfy Cozy Slow Cooker Chili and delicious, creamy soups like my Cheddar Broccoli Soup, but on those really cold days I just can’t wait for the sunshine. I love making these meatballs in the wintertime because they help to remind me that warmer, sunnier weather will be here before we know it. This recipe has the perfect blend of spices, smokiness, and sweetness that is sure to wake up your taste buds! I often serve them with my White Cheddar Loaded Mashed Potatoes or mix them into my Homemade Macaroni and Cheese for an all-in-one meal. For this BBQ Meatball recipe, you will need: Ground Beef If you're using only ground beef, you’ll want to use at least an 80/20 blend to ensure the meat does not dry out. Overworking the meat can make the meatballs tough and dry. So, working quickly with a cold meat mixture is key to keeping all of that moisture locked in. Breadcrumbs Those random ends of bread that my kids don’t care for aren’t tossed in the trash! I keep them in a quart-sized, freezer-safe bag until I need to make breadcrumbs. I use my food processor to grind them up finely. Egg A simple egg can add moisture and a rich flavor. It will also help to bind our meat mixture together. I like to add just a splash of milk to my egg for additional richness and another moisture component, but this is completely optional. Herbs and Spices When it comes to adding flavor, the right herbs and spices are key. Garlic and onion both offer delicious umami flavor, and aromatic powerhouses like garlic and smoked paprika are sure to add a mouthwatering goodness to every bite! Homemade BBQ Sauce We've tried and even liked some store-bought sauces, but we just love homemade barbeque sauce. Store-bought sauces tend to be on the sweeter side which can be hard to overcome on the flavor palate. You just can’t beat the freshness of a homemade sauce! Making these Homemade BBQ Meatballs is incredibly easy! Here’s how: First, preheat the oven to 375 degrees. Set aside a 9x13 baking dishes. Mix together meat, herbs, spices, Parmesan, 1 large egg, ¼ cup marinara sauce, and about ½ cup of breadcrumbs in a large bowl. You want to use either a wooden spoon or just your fingertips to combine the ingredients gently. Don’t overwork the mixture or it won’t hold together when you form the meatballs. Next, using a small cookie scoop, begin forming meatballs. Place into baking dish, and bake for approximately 20 minutes. Then add remaining marinara sauce to cover the meatballs and continue baking for about 15-20 more minutes. It's recommended beef be cooked to an internal temperature of at least 160 degrees. Yield: Approximately 35 meatballs Ingredients 2 pounds lean ground beef 1 large egg, slightly beaten 1 pint homemade BBQ sauce (reserve 1½ cup) 1 Tablespoon ground black pepper 1 Tablespoon salt ½ Tablespoon garlic powder ½ Tablespoon onion powder ½ Tablespoon chili powder ½ Tablespoon smoked paprika 1 teaspoon ground mustard ½ - 1 cup breadcrumbs Directions Preheat oven to 375 degrees. In a large bowl, thoroughly combine all ingredients with only ½ cup homemade BBQ sauce. Roll into one-inch balls, and place into two 9x13 baking dishes. Bake for approximately 45 minutes or until meat is cooked through and evenly browned. Pour the remaining homemade BBQ sauce on the top of each. Bake for an additional 15 minutes. Try dipping these savory, sweet bites into my Homemade Nacho Cheese Sauce for the ultimate two-bite appetizer! Helpful Tip: I find using a cookie scoop helps to ensure unform size for even baking. How To Freeze Homemade BBQ Meatballs Prepared meatballs can be stored in the refrigerator for up to 5 days or frozen in their raw or cooked form for up to 2 months. Allow frozen meatballs to thaw prior to baking and be sure to use an internal thermometer to check for doneness. It's recommended beef be cooked to an internal temperature of at least 160 degrees. We love hearing from you, so if you made this recipe, please let us know how it turned out! Click the heart at the bottom of this post and leave a comment down below. Be sure to take a photo and tag me on Instagram and Facebook! Simple things like that help our small family business grow. Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here to sign up for our newsletter today!

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

This post may contain affiliate links. Read our disclosure policy. Mouthwatering, crispy shredded pork, cooked low and slow in a delicious chili lime sauce! Jump to Recipe I like to think of myself as a strong, resourceful woman who can prepare a whole meal from scratch, the old-fashioned way. I am and I have. I was born in the late 1900s after all! While I do love and respect the old-fashioned ways of preparing meals, I equally love and respect the value of modern kitchen appliances. Trying to balance working outside of the home in my 9 to 5 with feeding my family every day can become tiring and overwhelming if I’m being completely honest. When I start to hear that little nagging voice telling me to just order take-out or serve the family bowls of cold cereal, I know it’s time to work smarter and not harder. That’s when I put out my West Bend slow cooker and let it do the hard work for me. 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 for 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. Whether self-imposed or from outside forces, take the pressure off of yourself to make everything completely from scratch the old-fashioned way! It’s ok to utilize convenience items to help us complete a task. There’s no shame in doing things “the easy way”. We can protect our mental health, rest our bodies, and feed our families healthy meals all at the same time. Take care of yourself, friend. What Exactly Are Pork Carnitas Anyway? Carnitas, literally meaning "little meats" in Spanish, is a Mexican dish made by braising or simmering pork until it becomes very tender. It can be a dish by itself or used as a filling in tacos, tamales, burritos, etc. Pork carnitas is very much like the American version of pulled pork. The main differences are the spices that are used, and after the pork is slowly cooked, it's placed under the broiler for a few minutes, so the meat gets browned and slightly crispy. For more Mexican-inspired favorites, check out our Baked Chicken Taquitos or One Pot Tex-Mex Rice Casserole! For this Slow Cooker Chili Lime Pork Carnitas recipe you will need: Pork Shoulder/Pork Butt To ensure you’re starting off on the right foot, you want to ensure you are using the correct cut of meat. Pork Butt/Boston Butt which offer a lot of fat marbling throughout, or Pork Shoulder are what you want to use for this recipe. If you use pork loin, you’ll find that the meat is very dry and will not shred. I prefer to use a boneless pork shoulder just for the sake of simplicity and ease, however, bone-in will work just fine. You’ll want to have some fat on the pork but should cut off any excess. Chicken Stock A little liquid goes a long way when it comes to slow cooker cooking. Homemade chicken stock is easy to make and can be used to amp up things like rice and pasta. Chicken stock will help the pork to retain moisture and keep it from drying out during the cooking process. Brown Sugar Balancing flavors is essential. A little sweetness will help to balance the spicy and savory flavors in the sauce. Spices When it comes to adding flavor, spices are key. Aromatic powerhouses like cumin and oregano are sure to add a mouthwatering goodness to every bite! Garlic and Onions We love garlic and onions in just about everything because they add so much flavor. Limes Limes are very acidic and can help break down the protein fibers, making the pork more tender. Limes also add a refreshing citrus tang that pairs perfectly with the richness of pork. Helpful Tips Leftovers can be stored in an airtight container in the fridge for up to 4 days, or in the freezer for up to 3 months. I recommend reheating thawed leftovers either in a 450-degree oven for about 15-20 minutes, or in a piping hot cast iron skillet. Do not try to cook your pork from frozen! It will result in an overly cooked outside and likely a frozen middle on the inside. Ready to Get Started? Ingredients 3-4 pounds boneless pork shoulder/pork butt ¼ cup dark brown sugar, packed ½ cup chicken stock 1 yellow onion, sliced 6 cloves garlic, minced 3 Tablespoons tomato paste 2 teaspoons cumin powder 2 teaspoons salt 2 teaspoons chili powder 1 teaspoon oregano 1 teaspoon ground black pepper 1 teaspoon smoked paprika ½ cup lime juice, freshly squeezed Lime zest, from 2 limes Directions Add all ingredients to a 6-quart slow cooker and cover. Ensure pork is placed in the slow cooker with the fat side facing up. Cook on LOW for 7-8 hours or HIGH 4-5 hours. Check that the internal temperature of the pork is at least 145 degrees Fahrenheit. Our preference is 170 degrees Fahrenheit. Remove the pork from the slow cooker to a large plate. Using two forks, shred the pork then add the meat to a large sheet pan. Place the sheet pan under the broiler and cook for 5-7 minutes or until the meat becomes crispy in some places. Do not overcook! Return pork to slow cooker. Serve immediately with your favorite taco fixings! If you don’t have a slow cooker or it’s time to get a new one, check out West Bend! If you enjoyed this Slow Cooker Chili Lime Pork Carnitas recipe, would you click that heart icon at the bottom right of the page and share this recipe with those who enjoy delicious, homecooked 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!

Home-canned ground beef is delicious, convenient, and shelf-stable! Jump to Recipe I have a dilemma, friends. My freezers are jam-packed with an abundance of ground beef and I need to make some space fast! One way to free up valuable real estate in my freezers is for each of my family members to eat their weight in Smokey Sloppy Joes, burgers, and tacos in a pretty short amount of time. Or I can simply pressure can the meat and have it on my pantry shelf ready to go whenever I need it. Though we do love our tacos, I believe I’ll choose the latter. Why Can Ground Beef? Easy to Prepare! Even if you’re new to preserving food, canning ground beef is super easy to do. Just a few steps is all it takes to get cooked ground beef on your pantry shelves in no time. It’s super convenient! I can’t tell you how many times having this little gem ready to go has saved me at dinner time. The meat is already cooked and can quickly be added to speedy dishes like my Ground Beef & Ramen Korean Bowl, One Pan Tex-Mex Rice Casserole, or the family favorite, tacos. It’s delicious! Unlike the questionable stuff sold in the cans at the supermarket, home-canned ground beef actually tastes pretty darn good. Probably because it’s real meat, broth/water, and salt which is totally optional. The instructions in this post may also be used to can ground venison, bison, or any other ground red meat. Equipment Needed Tools You’ll need a basic canning utensils kit that has a jar lifter, debubbler wand, and a funnel. Pressure Canner Because meat is a low-acid food, you cannot water bath can it. You’ll need to use a pressure canner, not to be confused with a pressure cooker. These are not interchangeable! I have a 23-quart Presto Pressure Canner. I ordered an additional canning rack so that I could run a max-load of 18 pints at a time. Jars, Lids, and Rings Of course, you’ll need jars to can the ground beef. I have used brand name jars and no name jars and they both work just the same. Lids, however, are a very different story. Don’t go cheap when it comes to lids! Save those cheap lids for vacuum sealing or craft projects. The last thing you want is to open your canner and see your lids have failed. I’ve been there and trust me, it's not a good time. My absolute favorites are the For Jars lids, and a close runner-up is Ball brand lids. I’m not affiliated with either brand. When it comes to rings, you can use the cheap ones that come with the no-name jars as long as they are not dented, rusted, or in some other way compromised. Prepare for Canning: To prepare jars for canning, I like to place my clean, room-temperature jars into my canning pot with room-temperature water. I allow my jars and water to come to the same temperature at the same time. You don’t want boiling water; you’re just heating everything up at this point. Place a clean kitchen towel on the counter space where you intend to place your hot jars once removed from the canner. If the kitchen towel is on the thin side, like a flour sack, double up your towels. Once your ground beef is ready for canning, carefully remove the jars from the pot using your canning jar lifter and empty the hot water back into the pot. Place the hot jars on the prepared kitchen towel and begin adding the meat to the jars. Helpful Tips Ground beef must be cooked prior to canning to ensure a safe final product. Water bath canning is not an approved safe method for meat. It is absolutely essential to use a pressure canner. I like to can our ground beef plain with just a little salt. You can certainly add a variety of seasonings but keep in mind the canning process may alter the taste. The liquid in the final product is safe to consume. You have essentially made a beef broth. Properly prepared and stored, canned ground beef can last about 18 months. The integrity of the seal may begin to deteriorate after that. Siphoning of liquid may occur during the canning process, which is normal. If there is any meat above the liquid in your jars, it may become slightly discolored but will still be safe to eat. When in doubt, throw it out. Botulism can’t be seen or smelled. If your ground beef doesn’t look or smell right when you’re ready to consume it, toss it out. For more information on safe canning check out the National Institute of Food and Agriculture. Let’s Get Started! Yield: Approximately 14 pints or 7 quarts Ingredients 15 pounds lean ground beef, venison, bison, or any other ground red meat 1 teaspoon per pint or 2 teaspoons per quart of non-iodized salt (such as Pink Himalayan or Kosher) 7 cups water or beef broth White Distilled Vinegar 5% acidity Directions In a large skillet, brown the ground beef in batches until cooked through. If using a fat content higher than 10%, I recommend draining off some of the grease. Add the cooked ground beef into each jar, tapping down the beef as needed to ensure it's evenly dispersed among the jars allowing 1 inch of headspace. Add water or broth to each jar. Debubble the bar by pushing the meat around. Add more broth or water if needed while ensuring the 1-inch headspace. Wipe the rims of the jars with a clean dishcloth or paper towel dipped in white distilled vinegar. Place canning lids and tighten rings to “fingertip tight”. Using the jar lifter, carefully place each jar into the pressure canner. Add the canner lid and secure following the manufacturer’s instructions. Allow the canner to vent for 10-12 minutes before placing the weighted gauge on the vent. Process for pints for 75 minutes and quarts for 90 minutes following the recommended psi setting for your altitude. At the end of the processing time, turn off the heat and allow the canner gauge to return to zero. Carefully, remove the weighted gauge and allow any additional steam to vent. Once the steam has vented completely, carefully open the canner and remove the lid. Allow the jars to remain in the canner for 10 minutes before removing. Using the jar lifter, remove the jars from the canner and place them on the prepared kitchen towel. Allow the jars to cool completely for 12-24 hours. Remove the canning rings and ensure each jar is sealed. Clean the jars with a warm, soap dish cloth and wipe dry. Label and store the jars in a dark, cool cabinet, basement, or cellar. If you would like to see more canning recipes 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!