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Goldenrod, often unfairly blamed for ragweed allergies, is a powerful medicinal plant with a long history of traditional use. Its anti-inflammatory, pain-relieving, and wound-healing properties make it an excellent ingredient for a homemade salve. Jump to Recipe This post may contain affiliate links. Read our disclosure policy. Many gardens feature a mix of flowers and herbs, and while you might be aware that planting them alongside fruits and vegetables is a great strategy for companion planting, you may not know that many of these plants also possess medicinal qualities. If you’re interested in learning more about herbal medicine, you can find our recommended book list HERE. Making your own infused oils and salves is super easy. Let’s get started! What Is Goldenrod? Goldenrod is a native North American flowering plant, known for its striking yellow blooms that appear from late summer to early fall. Often confused with weeds, this plant has a rich history in traditional medicine, celebrated for its impressive healing properties. With its slender stalks and aromatic leaves, goldenrod is not only a summer herb but also a favorite among artists and indigenous communities who use it as a natural dye. The vibrant yellow hue it produces is perfect for coloring natural fibers, creating a lasting tribute to the brightness of sunshine. What Are The Benefits of Goldenrod Salve Muscle aches and pains: Goldenrod's anti-inflammatory properties help soothe sore muscles and joints. Wounds and cuts: It promotes faster healing and reduces the risk of infection. Skin irritations: Eczema, psoriasis, and other skin irritations can be calmed and soothed with goldenrod salve. Bruises and sprains: Applying the salve to bruises and sprains can help reduce swelling and pain. Dry, chapped skin: The moisturizing properties of coconut oil and beeswax help to hydrate and protect dry skin. Advertisement When Does Goldenrod Bloom? Goldenrod typically starts to bloom around mid-August and continues its vibrant display until the end of September, or even until the first frost in certain areas. How and Where to Gather Goldenrod Ideally, you'll harvest your own goldenrod. It's best to harvest goldenrod when it's in full bloom, typically in late summer or early fall. You want to harvest the flowers, buds, and leaves just as the flowers are beginning to open, making sure to avoid any plants that have been affected by powdery mildew. Choose plants that are healthy and free from disease or pests. When foraging, it is very important to correctly identify goldenrod to ensure you are not harvesting a similar, but ineffective, plant. Ensure you are harvesting from an area free of pesticides and herbicides. If you aren't able to harvest it yourself, you can purchase dried goldenrod from reputable herbal suppliers. How to Dry Goldenrod I prefer to use my Excalibur Dehydrator to quickly dry my herbs and flowers. However, you can also air-dry the goldenrod by tying the ends together with twine and hanging them upside down in a cool, dry area that is well-ventilated. Air drying herbs can take a few days to a week or more. It is best to keep a close eye on the air-drying herbs to ensure there is no mold growth on them. Helpful Tips for Making Goldenrod Salve Use high-quality ingredients: Organic olive oil and beeswax ensure a pure and effective salve. Herb Absorption. Dried herbs can absorb a lot of the oil. After 24 hours, check to ensure the ratio is more oil to goldenrod. Add more oil if needed. Be patient during infusion: Allow ample time for the goldenrod to infuse into the oil for maximum potency. Test for allergies: Before applying liberally, test a small amount of the salve on a discreet area of skin to check for any allergic reactions. Other Oils That Can Be Used to Make Goldenrod Salve Organic carrier oils such as Argan, Avocado, Hemp, Rosehip, or Sweet Almond can be used in place of organic olive oil. Recommended Equipment for Making Goldenrod Salve Dehydrator (Quicker than air-drying herbs, but not necessary) Double boiler or heat-safe bowl and saucepan Clean glass jars or tins for storage Cheesecloth or fine-mesh sieve Spoon or spatula 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. Want to Learn More About Medicinal Herbs? Check out our 5 Herbal Medicine Books You Need In A Homestead Library and our DIY Lemon Balm Oil Advertisement Yield: Approximately 8 ounces Ingredients 1 cup dried goldenrod flowers and leaves ¾ - 1 cup organic olive oil ¼ cup organic beeswax pellets Directions Combine 1 cup dried goldenrod and 1 cup olive oil in a pint-sized mason jar. Secure a lid and place the jar in a cool, dark cabinet for at least 2 weeks. The longer the infusion, the more potent the salve. I aim for at least 12 weeks. Line a strainer with cheesecloth or use a fine-mesh sieve. Pour the infused oil through the strainer into a clean bowl, pressing down on the goldenrod to extract as much oil as possible. Discard the spent herbs. Add the infused oil and ¼ cup organic beeswax pellets to the double broiler and heat gently until the beeswax is completely melted, stirring occasionally to ensure even distribution. Carefully pour the hot salve mixture into a clean half-pint mason jar or tins. Allow the salve to cool completely at room temperature. It will solidify as it cools. How to Store Goldenrod Salve Once the salve has cooled completely, store in a cool, dark cabinet. Homemade goldenrod salve typically has a shelf life of 1-2 years. How to Use Goldenrod Salve Please note that Goldenrod Salve is intended for external use only. Apply a thin layer of goldenrod salve to your lips for natural moisture. Use a small amount on insect bites or stings to ease itching and reduce swelling. Soothe minor skin irritations like rashes, sunburns, or chafed areas with the salve. Massage into cuticles for added moisture and nourishment. Rub into sore muscles or achy joints for temporary relief. DISCLAIMER: This Goldenrod Salve recipe contains information about traditional herbal remedies for educational purposes only. These statements have not been evaluated by the FDA. These products are not intended to diagnose, treat, cure, or prevent any disease. Always consult with a healthcare professional before using any herbs, especially if pregnant, nursing, taking medications, or have medical conditions. By making and using this Goldenrod Salve recipe, you acknowledge you are solely responsible for your health decisions. 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 rich, complex flavor of sweet vanilla and toasted hazelnuts will transform your favorite recipes. Try it in my Vanilla Hazelnut Cake! Jump to Recipe Whether you’re a novice baker like me or you have years of experience under your belt, one essential aspect of any recipe is the use of high-quality ingredients. An easy and affordable way to elevate your baked goods is by creating your own baking extracts at home. This process not only allows you to control the quality and flavor of the extracts, resulting in rich and aromatic flavors that far surpass store-bought versions. Why Make Your Own Homemade Baking Extracts? Quality. Making your own extracts (and other ingredients) allows you to control the quality of the ingredients and tailor them to your desired preferences. Great Start. If you’re looking to make changes to your home pantry and shopping habits, making your own baking extracts is a great way to start because it requires minimal effort. Longevity. Homemade baking extracts have an indefinite shelf life if properly stored. A little goes a long way, so it’s a really great DIY product with a lot of bang for your buck. How to Use Vanilla Hazelnut Extract Enhance your homemade ice cream, cakes, cookies, and brownies! Helpful Tips for Making Vanilla Hazelnut Extract Use High-Quality Ingredients. The quality of your ingredients will directly impact the flavor of your extract. Select good-quality vanilla beans and freshly roasted hazelnuts. Be Patient. The longer the extract infuses, the better it will taste. Resist the urge to use it too early. Shake Regularly. Shake the jar gently every few days to help the extraction process. Experiment with Different Flavors: Feel free to adjust the ratio of vanilla beans to hazelnuts to suit your taste preferences. You can also add other flavorings, such as coffee beans or spices. Advertisement Check Out Our Other Homemade Baking Extracts Homemade Peach Extract Homemade Apple Cinnamon Extract Homemade Mixed Berry Extract Ingredients ¾ to 1 cup 80-proof Vodka 6 Vanilla Beans ½ cup Toasted Hazelnuts Pint-sized Mason jar with screw top lid Directions Preheat oven to 375°F. Place hazelnuts onto baking sheet and bake for approximately 15-17 minutes or until the hazelnuts become fragrant and their skins begin to darken. Remove from the oven and set aside to cool before removing the skins. Split the vanilla beans lengthwise. This exposes more of the bean's surface area and allows for better flavor extraction. Place the split vanilla beans and toasted hazelnuts into the glass jar. Pour the vodka over the vanilla beans and hazelnuts, ensuring they are completely submerged. Allow the extract to infuse for at least 8 weeks. My minimum is 6 months to a year. The longer it sits, the stronger and more complex the flavor becomes. After the infusion period, you can strain the extract through a fine-mesh sieve or cheesecloth to remove the vanilla bean solids and hazelnut pieces. This will result in a clearer extract. However, leaving the solids in will continue to infuse flavor. How to Store Vanilla Hazelnut Extract Store in a cool, dark place. Properly sealed, these extracts can last indefinitely. Avoid storing in the refrigerator or freezer, as low temperatures can cause the liquid to thicken or become cloudy. Tag us on social media and let us know how you’re using your homemade Vanilla Hazelnut Extract! 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 Santa Fe-style couscous is a delicious, vibrant dish that combines the warmth of the Southwest with the lightness of couscous! Jump to Recipe Why You’ll Love This Santa Fe-Style Couscous This dish is great for gatherings or a cozy family meal, providing a unique twist on traditional couscous with its bold flavors and fresh ingredients. The spiciness of the Pepperjack cheese pairs perfectly with the tangy sour cream and vibrant lime, creating a delicious balance of flavors. What Is Couscous? Couscous is a tiny pasta made by rolling moistened semolina into a crumbly mixture, sifting it through a sieve to the desired size, then steaming and drying it. Helpful Tips for Making Santa Fe-Style Couscous Roast the Corn. For an extra burst of flavor, roast the corn before adding it to the couscous. Reduce the Heat. If you prefer a milder dish, reduce the amount of crushed red pepper to suit your preference. Fluff the Couscous. Use a fork to fluff the couscous, as it helps keep the grain separate and light. How to Serve Santa Fe Style Couscous This dish pairs perfectly with my Three Pepper Chicken or Caramelized Onion Steak Bites! For a simple lunch, I like to serve it on top of a Brussels Sprouts and Kale Salad with fresh Homemade Pico de Gallo. Advertisement More Delicious Sides Roasted Red Pepper & Parmesan Orzo Mexican Red Rice Parmesan Herb Roasted Potatoes Ingredients 1 10-ounce package original-flavor couscous 1 cup chicken stock 2 ears fresh corn off the cob or 1 15-ounce can, drained ½ cup cooked black beans, rinsed and drained ½ medium red bell pepper, finely chopped 1 medium red onion, finely chopped ¼ cup fresh cilantro, chopped ½ cup freshly grated Pepperjack cheese 1 teaspoon paprika 1 teaspoon crushed red pepper ½ teaspoon garlic powder ½ teaspoon cumin powder ½ teaspoon ground black pepper ½ teaspoon salt 1 lime (zest and juice) ½ cup sour cream or plain Greek yogurt Directions In a medium saucepan over medium-high heat, bring 1 cup chicken stock to a boil. Add the 10-ounce package of couscous, cover with a lid, and remove from heat. Allow it to sit for approximately 5-7 minutes. Meanwhile, in a medium bowl, combine 2 ears fresh or 15 ounces of canned corn, ½ cup cooked black beans, ½ diced medium red bell pepper, 1 finely chopped medium red onion, ¼ cup fresh cilantro, ½ cup freshly grated Pepperjack cheese, 1 teaspoon each: paprika and crushed red pepper, ½ teaspoon of each: garlic powder, cumin powder, ground black pepper, and salt. Gently stir to combine. Carefully remove the lid from the saucepan and fluff the couscous with a fork, gently breaking up any clumps. Add the lime zest and lime juice to the couscous and fluff again with a fork to combine. Fold the ½ cup sour cream (or Greek yogurt) mixture into the couscous. Serve warm, garnished with additional cilantro if desired. How to Store Santa Fe Style Couscous Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove or in the microwave, adding a splash of chicken stock if needed to maintain moisture. Want to help a small family business in a big way? Share this recipe with someone who enjoys delicious, homemade 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 available only to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive a copy of our latest email as a thank-you and then the newsletter, delivered every month. 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

These cake-like doughnuts are full of fall flavors! Covered in delicious cinnamon sugar and packed with apple flavor, they're the perfect way to start your fall morning. These baked doughnuts are moist, sweet, and easy to make. They also freeze beautifully, making them perfect for meal prep. With just a few staple ingredients, you can have a plate full of these mouthwatering doughnuts in no time! Jump to Recipe For this recipe, you'll need: All-purpose 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. Apple Cider For this recipe, you want concentrated apple cider, which is just making an apple cider reduction. It’s quick and easy to do! Simply simmer two cups of apple cider in a small saucepan over low-medium heat for approximately 15-20 minutes. Remove from heat and allow to cool for 10-15 minutes. Your cider should be reduced by half leaving you will approximately 1 cup. Advertisement Baking Powder, Baking Soda, & Fine Sea Salt Apple Pie Spice You can use a store-bought version or make your own by mixing together in a small jar or bowl: 4 tablespoons ground cinnamon 1 teaspoon ground nutmeg 1 teaspoon ground ginger 1 teaspoon allspice 1 teaspoon ground cloves 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. You’ll want to use 1 ½ Tablespoons of oil for the batter and drizzle a little oil over each baked doughnut prior to adding the topping. Sugar and Molasses Why not just use brown sugar? You definitely can! It just isn’t something I buy anymore. If using brown sugar, you will just use the one-cup measurement that is listed for sugar—no need to add more or less. Eggs & Milk I used 2% milk for this recipe because that’s what we typically have on hand on a regular basis. Apple Cinnamon Extract I have a super easy homemade recipe for this. However, you can find a store-bought version online or just simply use vanilla extract. Making The Apple Cider Doughnuts Baked doughnuts are probably one of my absolute favorite breakfasts to make because they come together so quickly and with minimal effort. While the apple cider is doing its magic of reduction, go ahead and start getting your dry ingredients together in a medium-sized bowl. In a separate bowl, combine wet ingredients, including cooled cider reduction. Add dry ingredients a little at a time to wet ingredients, and mix well after each addition. Advertisement Lightly grease your doughnut pan and carefully fill each cavity approximately ¾ full. Bake for 17-20 minutes at 350 degrees. Allow doughnuts to cool in pan for about 3 minutes, then transfer to a wire cooling rack. Carefully dip each doughnut into melted butter, or drizzle with oil, then coat the doughnut in the prepared topping mixture. Ingredients 2 cups apple cider, concentrated 2 ½ cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1 ½ teaspoons apple pie spice ¼ teaspoon fine sea salt 2 tablespoons butter, melted 1 cup sugar 1 tablespoon blackstrap molasses 1 large egg ½ cup milk 1 ½ teaspoons apple cinnamon extract Topping ½ cup butter, melted 1 cup sugar 1 tablespoon apple pie spice 1 teaspoon apple cinnamon extract Directions Preheat oven to 350 degrees. In a medium saucepan over low heat, simmer apple cider until reduced to approximately 1 cup, approximately 20-25 minutes. In a medium bowl, combine flour, baking powder, baking soda, apple pie spice, and salt. In a large bowl, combine melted butter, sugar, molasses, egg, milk, and apple cinnamon extract. Using mixer on low-medium speed, carefully add dry ingredients. Mix until well combined. Lightly grease doughnut pan with nonstick spray, then carefully spoon batter into each cavity, approximately 3⁄4 of the way full. Bake for approximately 17-20 minutes or until golden brown and inserted toothpick comes out clean. Allow doughnuts to cool in pan for 3 minutes before transferring to wire cooling racks. In a small shallow bowl, combine sugar, apple pie spice, and apple cinnamon extract. While doughnuts are warm, but cool enough to handle, begin lightly dipping each in the melted butter. Then carefully coat all sides of each doughnut in the sugar mixture. Freezing Instructions: Use parchment or wax paper in between each completely cooled doughnut and store in a gallon-sized freezer bag for up to 3 months. Did you make these Baked Apple Cider Doughnuts? Let us know in the comments below how they turned out! 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

Plus, Where to Look for Help in Your Own Community Whether you’re an experienced gardener or just starting, the internet is a treasure trove of information that can significantly enhance your gardening journey. From expert advice on plant care to innovative techniques for maximizing your garden’s potential, online resources can provide invaluable insights. To help you make the most of your gardening endeavors, I’ve compiled a list of my top five online resources that are sure to elevate your gardening experience and inspire you to create a flourishing outdoor space. Where to Find Gardening Advice for Beginners 1. US Department of Agriculture The United States Department of Agriculture (USDA) was created on  May 15, 1862 , when President Abraham Lincoln signed legislation establishing the department. Known as "The People's Department," it was founded to provide leadership on food, agriculture, and natural resources, later becoming a Cabinet-level agency in 1889. What Gardening Resources Does the USDA Offer? Gardening Guides : Step-by-step instructions for planting and harvesting a wide variety of crops. History & Heirlooms : Learn about fruit and vegetables that have been passed down for generations. Tips on Budget Gardening : Learn how to use your SNAP BENEFITS to grow your own garden! Visit their website for practical advice and seasonal tips that cater to gardeners of all levels. Advertisement 2. Gardeners' World Gardeners' World is a comprehensive resource with a focus on practical gardening advice. What Gardening Resources Does Gardeners’ World Offer? How-to Videos : Visual guides on planting, pruning, and garden maintenance. Plant Finder : A database to help you choose the right plants for your garden conditions. Expert Advice : Articles from experienced gardeners and horticulturists. Whether you're dealing with pests or planning a garden redesign, Gardeners' World has you covered! 3. RHS: Royal Horticultural Society The Royal Horticultural Society is a respected authority in the gardening community. What Gardening Resources Does the Royal Horticultural Society Offer? Plant Care : Detailed information on how to care for a diverse range of plants. Gardening Advice : Solutions to common gardening problems. Community Forum : A platform to connect with other gardeners and share experiences. The RHS website is a treasure trove of knowledge for anyone interested in gardening. Advertisement How to Avoid Gardening Mistakes As you embark on your gardening adventure, it’s essential to learn from the mistakes of others. I’ve made my fair share of gardening blunders, and I want to share 9 of My Biggest Gardening Mistakes  and how to avoid making them yourself! By steering clear of these missteps, you can save time, effort, and resources, allowing you to focus on what truly matters: nurturing your plants and enjoying the beauty of your garden. Understanding these challenges can empower you to make informed decisions and cultivate a more successful garden. 4. YouTube Gardening Channels YouTube is home to numerous gardening channels that offer visual content and tutorials. What Are Some Popular Gardening YouTube Channels? Epic Gardening : Tips and tricks for urban gardening and sustainable practices. Gardenary : Engaging videos on garden design and plant care. From Scratch Farmstead : Advice on growing food and living sustainably. Video content can be particularly helpful for visual learners and those seeking inspiration. 5. Garden.org Garden.org is a community-driven platform that provides a wealth of resources for gardeners. What Gardening Resources Does Garden.org Offer? Plant Database : Information on thousands of plant species, including growing conditions and care tips. Forums : A place to ask questions, share knowledge, and connect with fellow gardeners. Articles : In-depth guides covering a wide range of gardening topics. This platform is ideal for those looking to engage with a community of like-minded individuals. Online resources are a fantastic way to learn at our own pace in our own time. However, there are many community resources available to you as well. Where to Find Local Gardening Resources First and foremost, check out the gardening section at your local public library. There are tons of books available to you for free. Just sign up for a free library card. Our local library allows you to hold on to checkouts for up to 3 weeks. Don’t forget to look for other media like magazines and DVDs! Next, most counties in the United States have a Master Gardener Association . “The main purpose of the organization is to promote responsible horticultural practices and education.” Source: http://msmastergardener.org . Many extension offices also offer in-person and virtual classes and volunteer opportunities. Here's a list of online classes my local group is currently offering for Zone 9: Alabama Cooperative Extension System Here are just a few more extension office links to check out, but be sure to find your local office for the best information for your specific climate and growing zone! Building Your Garden | UA Cooperative Extension Yard and garden | UMN Extension Yard & Garden | Extension | USU Don’t forget to check out your local nurseries. Talk to those who work with plants in your growing area. Ask them for tips and recommendations! By utilizing these resources, you can gain valuable insights, connect with fellow gardeners, and ensure your garden thrives year-round. Whether you're looking for practical advice, inspiration, or a gardening community, these resources have something for everyone. If you’re ready to dive into planning your garden, I highly recommend utilizing my printable Garden Planning packet . This handy tool is designed to help you organize your thoughts, sketch out your garden layout, keep track of your planting schedule, and more! With a clear plan in place, you’ll be better equipped to tackle the various aspects of gardening, from selecting the right plants to ensuring they thrive in their designated spots. So, grab your planner, get inspired, and let’s make your gardening dreams a reality! 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 delicious pasta dish is full of crispy bacon and juicy chicken pieces tossed in a homemade ranch dressing. Jump to Recipe Do you have a feeling of panic when you hear the age-old question, “What’s for dinner?” Eliminate the uncertainty by whipping up this mouthwatering creamy pasta dish that promises to satisfy even the pickiest eaters! Imagine a rich, velvety sauce enveloping perfectly cooked pasta, complemented by tender, juicy pieces of chicken that add a hearty protein boost. The addition of crispy bacon brings a satisfying crunch and a smoky flavor that elevates the entire meal. To top it all off, the sharp tang of white cheddar cheese melts beautifully into the mix, creating a luscious, cheesy experience that will have everyone coming back for seconds. This dish not only simplifies your dinner planning but also guarantees a comforting and delicious meal that the whole family will love. Why You’ll Love This Chicken Bacon Ranch Pasta Quick : This meal is fast to prepare in just a few simple steps. Flavor : Smoky bacon, juicy chicken, and ranch seasoning create a dish that everyone will want more of. Leftovers : The sauce thickens over time but reheats nicely with a bit of broth or cream. How to Serve Chicken Bacon Ranch Pasta Pair this hearty pasta with a side of Sauteed Sugar Snap Peas and a delicious homemade Garlic and Herb Sourdough Boule for a satisfying meal that those Italian Chain Restaurants can’t beat! Advertisement Helpful Tips for Making Chicken Bacon Ranch Pasta Salt Water . Always add salt to your water when making pasta. It's the only chance you have to season the pasta itself. Pasta Water . Reserve a ¼ cup of pasta water prior to draining. You can add a splash to the sauce if it is too thick to your liking. Room Temperature . Keep the Half & Half at room temperature before adding it to the sauce. This will help keep the sauce from curdling. Cheese . Freshly shredded melts better because it doesn’t have the additional preservatives that keep it from caking together. How to Prep Chicken Bacon Ranch Pasta In Advance To prepare Chicken Bacon Ranch Pasta in advance, cook the pasta for one minute less than the al dente stage, then follow the remaining instructions as directed. Once cooked, transfer the pasta to a 9 x 13 casserole dish. Sprinkle with an additional 1 ½ cups of shredded sharp white cheddar cheese on top, cover with aluminum foil, and store it in the refrigerator for up to two days. When you're ready, bake it covered at 350°F for 40 minutes, then uncover and bake for an additional 5 minutes to achieve a nice, bubbly finish. Skip the store and make your own Homemade Dry Ranch Seasoning! DIY Dry Ranch Seasoning Mix 2 Tablespoons dried parsley 1 teaspoon dried dill 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon salt ½ teaspoon dried basil ½ teaspoon ground black pepper ¼ teaspoon dried thyme Mix all ingredients together and store in an airtight container. Use in place of store-bought ranch seasoning mix. A one-ounce store-bought packet is the equivalent of approximately 3 Tablespoons DIY Dry Ranch Seasoning Mix. More Delicious Pasta Recipes Easy Orzo and Sausage Skillet Spicy Sausage and Spinach Alfredo Chicken Parmesan Pasta Creamy Lemon Chicken & Orzo Creamy Gorgonzola and Steak Pasta Zesty Ground Beef Pasta Creamy Cajun Shrimp and Sausage Pasta Five Cheese & Italian Sausage Baked Penne Advertisement Ingredients 12 ounces penne pasta 2 Tablespoons Garlic & Cayenne Infused Olive Oil 1-pound boneless, skinless chicken breasts, cut into bite-sized pieces 1-pound bacon, chopped 1 medium onion, diced 3 cloves garlic, minced 1 cup heavy cream ½ cup Canned Homemade Chicken Stock 3 Tablespoons Homemade Dry Ranch Seasoning 1 cup sharp white cheddar cheese, freshly shredded ¼ cup Parmesan cheese, freshly grated 2 Tablespoons fresh parsley, chopped Directions Bring 5 cups of water with 1 teaspoon of salt to a boil over medium-high heat. Add 12 ounces of penne pasta to a large pot of salted boiling water. Cook for approximately 10-12 minutes. Drain the pasta. While the pasta is cooking, heat a large skillet over medium heat, add 2 Tablespoons Garlic & Cayenne Infused Olive Oil and 1-pound boneless, skinless chicken breasts cut into bite-sized pieces. Season the chicken pieces with salt and pepper, then add them to the skillet. Cook for about 5-7 minutes, until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside. In the same skillet, cook the bacon for approximately 5-6 minutes or until crispy. Depending on the size of your pan, you may have to fry bacon in small batches. Remove the bacon from the skillet and drain on a paper towel-lined plate. Leave about 1 tablespoon of bacon fat in the skillet. When bacon is cool enough to handle, crumble the strips into pieces. Add 1 medium diced onion to skillet and sauté for approximately 2-3 minutes or until onions become tender and lightly translucent. Add 4 cloves minced garlic and sauté for about 1 minute or until fragrant. Pour in 1 cup of room-temperature heavy cream and ½ cup homemade chicken stock , then stir in the ranch seasoning mix. Bring the mixture to a gentle simmer and let it cook for 2-3 minutes, allowing the sauce to thicken slightly. Return the cooked chicken to the skillet, along with the cooked pasta and crumbled bacon. Stir in 1 cup shredded sharp white cheddar and ¼ freshly grated Parmesan cheese, allowing them to melt and coat the pasta evenly. Cook for an additional 2-3 minutes until everything is heated through. Remove the skillet from the heat and sprinkle chopped fresh parsley over the pasta, if using. Serve immediately. How to Store Chicken Bacon Ranch Pasta Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. How to Freeze Chicken Bacon Ranch Pasta I do not recommend freezing this dish due to the separation that happens to the cream sauce. Want to help a small family business in a big way? Share this recipe with someone who enjoys delicious, homemade 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

Layer after layer of tender pasta covered with a delicious homemade spaghetti sauce and piles of ooey-gooey Mozzarella, Provolone, and Parmesan cheeses. This dish promises to satisfy your pasta cravings and impress even the pickiest of eaters! Jump to Recipe Homemade lasagna is a beloved choice for a freezer meal, celebrated for its straightforward preparation, excellent freezing capabilities, and seamless reheating process. This comforting dish tends to win over even the most discerning palates, making it a staple in my kitchen. It’s rare to find my freezer without a tray of this delicious pasta creation. Beyond its practicality as a make-ahead meal, lasagna shines in a variety of settings. Whether you’re entertaining friends or enjoying a laid-back family dinner during a hectic week, my homemade lasagna is guaranteed to leave a lasting impression on everyone at the table! Why You’ll Love This Homemade Lasagna Recipe Meal Prep. This recipe makes two 9x13 pans and is perfect for meal preparation. Freezer-Friendly . Homemade lasagna freezes beautifully. Customizable . Lasagna is easy to customize to your taste preferences. Try adding spicy How to Serve The Easiest and Cheesiest Homemade Lasagna Serve this hearty classic with a crisp Brussels Sprouts and Kale Salad or a side of Simple Sauteed Green Beans with a delicious Garlic and Herb Sourdough Boule . Helpful Tips for Making The Easiest and Cheesiest Homemade Lasagna Sauce . If you begin to run out of sauce, add an extra ½ cup of red wine or beef stock. Cover . Make sure the noodles are completely covered in sauce. This will help the noodles to cook and not be dry and crispy. Avoid . Skip the no-boil lasagna noodles and use the regular dry ones. I find that the no-boil noodles become overcooked and mushy during the baking process. Just stick to the original noodles. Rest . Allow the lasagna to rest for at least 30 minutes before cutting. This will help the slices keep their shape. Advertisement More Italian-Inspired Recipes Italian Meatball Sub Pepperoni Pizza Pinwheels Five Cheese & Italian Sausage Baked Penne Spicy Sausage and Spinach Alfredo Yield: Makes Two 9x13 pans Ingredients 16 ounces no-boil lasagna noodles, uncooked Homemade Spaghetti Sauce 16 ounces cottage cheese 8 ounces freshly grated Parmesan cheese, reserve 1 ounce for final layer 8 ounces freshly grated Mozzarella cheese, reserve 2 ounces for final layer 2 large eggs, lightly beaten 16 ounces sliced provolone cheese Directions Prepare Homemade Spaghetti Sauce as directed. Preheat oven to 350 degrees. In a large bowl, combine 16 ounces cottage cheese, 7 ounces Parmesan, 7 ounces Mozzarella, and 2 large eggs. Gently mix to thoroughly combine. Lightly grease two 9x13 baking pans with non-stick spray. To the bottom of each baking dish, evenly distribute one cup of sauce. Place uncooked lasagna noodles to fit the bottom of the dish. You may have to break a couple so that they fit properly. Add 1 more cup of sauce and spread evenly over the noodles. Using a quarter-cup measuring cup, scoop cheese mixture and place six mounds on top of the sauce and noodles. Tear or cut 3 provolone cheese slices in half and add to each cheese mound, and press down slightly. Continue layering noodles, sauce, and cheeses until you reach the top of the baking dish. Bake covered with a “tinfoil tent” for approximately 40 minutes. Remove aluminum foil and add the reserved Parmesan and Mozzarella cheeses. Bake an additional 5-10 minutes until cheese is lightly browned and completely melted. Allow to cool for at least 20 minutes before cutting. How to Prepare The Easiest Cheesiest Lasagna in Advance Prepared and assembled lasagna can be refrigerated for up to 2 days in advance. When ready, bake as directed. How to Store The Easiest and Cheesiest Homemade Lasagna Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. How to Freeze The Easiest and Cheesiest Homemade Lasagna Homemade lasagna can be frozen before or after baking. Store the lasagna in a freezer-safe container with a snap-on lid, or tightly cover with aluminum foil and/or plastic wrap. Use within 3 months. How to Reheat Frozen Homemade Lasagna Allow the lasagna to thaw in the refrigerator for at least 24 hours. Reheat previously baked lasagna in a preheated 350-degree oven for approximately 35-40 minutes or until heated through. If baking a lasagna that has not been previously baked, bake in a preheated 350-degree oven for 45-50 minutes or until the noodles are tender. 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 classic hearty sauce is filled with tangy-sweet tomatoes, savory ground beef, and a blend of herbs and spices. Jump to Recipe Having a reliable homemade spaghetti sauce recipe is essential for any home cook. While it's true that jarred sauces offer a quick and easy solution, nothing compares to the rich, fresh flavors of a sauce made from scratch. I often turn to pasta for simple weeknight meals, and my straightforward homemade spaghetti sauce is perfect for those busy evenings. The beauty of this recipe lies in its versatility; you can easily swap out the ground meat based on your preference or what you have on hand. Whether you choose ground venison, turkey, pork, or chicken, each option brings its own unique taste to the dish, making it a delicious and adaptable choice for any pasta lover. Difference Between Homemade Spaghetti Sauce and Bolognese Bolognese is a hearty, slow-cooked meat sauce from Northern Italy, typically made with beef, pork, milk, wine, and just a touch of tomato, and it's traditionally paired with tagliatelle. In contrast, what many know and love as "spaghetti with meat sauce" is more of an Italian American creation, featuring a lighter, tomato-heavy sauce with herbs, garlic, and often ground beef, served over spaghetti. Why You’ll Love This Homemade Spaghetti Sauce Easy to Prepare : This recipe is easy to prepare, even for the novice cook. Affordable . Simple, budget-friendly ingredients keep costs easy on the pocketbook. Crowd Pleaser : Spaghetti is a simple classic, making it perfect for a typical busy Monday evening or a Friday night dinner party! How to Serve Homemade Spaghetti Sauce Serve this tomato-based sauce with your favorite pasta noodle, a crisp Brussels Sprouts and Kale Salad , and Garlic and Herb Sourdough Boule . Or skip the pasta and use it on top of roasted spaghetti squash, in Homemade Lasagna , or as a sauce on Homemade Pizza Dough ! Helpful Tips for Making Homemade Spaghetti Sauce Tomatoes . If you’re able to use home-canned tomato products, your sauce will be 100x better. If using store-bought, look for high-quality organic options. Sugar . Just a bit of a sweetener helps to offset the acidity of the tomatoes, creating a more harmonious taste. Pure maple syrup or raw organic honey are also good options. Pasta water . Always add at least 1 teaspoon of salt to pasta water. This is the only chance you have to season the pasta itself. Advertisement More Homemade Sauces Homemade Nacho Cheese Sauce Homemade Tzatziki Sauce Homemade Asian Plum Sauce The Best Homemade BBQ Sauce Zesty Peach BBQ Sauce Ingredients 1 pound lean ground beef 1 Tablespoon Garlic & Cayenne Infused Olive Oil 1 medium onion, finely chopped 4 cloves garlic, minced 28 ounces crushed tomatoes 6 ounces tomato paste 15 ounces of tomato sauce ½ cup red wine 1 Tablespoon Worcestershire Sauce ½ teaspoon sugar 1 teaspoon dried basil 1 teaspoon dried oregano ½ teaspoon dried thyme ½ teaspoon dried parsley ¼ teaspoon chili powder Salt Ground black pepper Directions In a large, deep skillet or saucepan, heat 1 Tablespoon Garlic & Cayenne Infused Olive Oil over medium heat. Add 1 medium chopped onion and sauté until translucent, approximately 5 minutes. Stir in 4 cloves of minced garlic and cook for an additional minute or until fragrant. Add 1 pound of lean ground beef to the pan, breaking it up into smaller pieces. Cook until browned, and it is no longer pink, approximately 10 minutes. Do not remove any brown bits (known as Fond). To the same deep skillet or saucepan, add 28 ounces crushed tomatoes, 6 ounces tomato paste, and 15 ounces tomato sauce. Mix well to combine the ingredients and begin scraping up the Fond on the bottom of the pan. Add ½ cup red wine, 1 Tablespoon Worcestershire sauce, 1 teaspoon each of dried basil and dried oregano, ½ teaspoon each of dried thyme and dried parsley, and ¼ teaspoon chili powder. Season generously with salt and pepper. Bring the sauce to a gentle simmer. Reduce the heat to low, cover. Simmer for at least 30 minutes, stirring occasionally. Allowing the sauce to simmer longer will enhance the flavors. Taste the sauce and adjust the seasoning if necessary. Add more salt, pepper, or sugar to suit your preference. Once the sauce has reached your desired flavor and consistency, serve it over cooked pasta noodles or roasted spaghetti squash. Garnish with fresh basil or parsley if desired. How to Store Homemade Spaghetti Sauce Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. How to Freeze Homemade Spaghetti Sauce Prepare as directed. Store in an airtight freezer-safe container or tightly cover with plastic wrap and/or aluminum foil and freeze for up to 3 months. When ready to reheat, thaw completely in the refrigerator, then heat in a saucepan over medium-high heat for 10-15 minutes or until completely heated through. Want to help a small family business in a big way? Share this recipe with someone who loves delicious homemade 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

This is a zesty pasta dish with a creamy tomato sauce enhanced with garlic, onion, and a kick of heat, making it the epitome of warm, cozy comfort food. Jump to Recipe During my summer vacations, I often earned money for school clothes by babysitting, which I genuinely enjoyed. Spending time with the kids was fun, and getting paid for it was a bonus. I frequently babysat at the parents' homes or even in a room of a local motel for a maid who wanted her children nearby. Being away from home meant I had to pack a lunch, usually something that could be eaten cold or needed minimal prep. My go-to was often a can of elbow pasta in tomato and beef sauce, the kind with a CHEF on the label, though ours probably just said "Kroger" or "Delchamps." As I transitioned into adulthood and started living on my own, I moved away from canned meals and began crafting my own version of that dish. I should warn you, this homemade recipe is nothing like the canned variety, but trust me, it’s far superior. You won’t regret making the switch! Why You’ll Love This Zesty Ground Beef Pasta Affordable . Like many of my recipes, this dish uses budget-friendly ingredients. Quick and Easy . A few simple steps, and this pasta is on the table in about 30 minutes. Customizable . Adjust to your spice preferences and add your favorite veggies to make it your own delicious version. How to Serve Zesty Ground Beef Pasta I’m a huge fan of the salad, bread, and pasta combo, so I pair this with a delicious Brussels Sprouts and Kale Salad and a piece of Garlic and Herb Sourdough Boule . Other great side choices are Simple Sauteed Green Beans or Roasted Brussels Sprouts with Bacon and Balsamic Glaze . A little secret between us friends, add a drizzle of that Balsamic Glaze to the top of your Zesty Ground Beef Pasta. It gives that little bit of sweetness and balances the spiciness perfectly. Helpful Tips for Making Zesty Ground Beef Pasta Salt water . Always add salt to your water when making pasta. It is the only chance you have to season the pasta itself. Pasta water . Reserve a ¼ cup of pasta water prior to draining. You can add a splash to the sauce if it is too thick to your liking. Room Temperature . Keep the Half & Half at room temperature before adding it to the sauce. This will help keep the sauce from curdling. Advertisement More Pasta Dishes Creamy Gorgonzola and Steak Pasta Chicken Parmesan Pasta Italian Pasta Salad Easy Orzo and Sausage Skillet Spicy Sausage and Spinach Alfredo Creamy Steak and Kale Pasta Ingredients 16 ounces egg noodles 1 pound lean ground beef 1 medium onion, diced 4 cloves garlic, minced 10 ounces tomatoes and green chilies, undrained 1 cup Homemade Beef Stock 1 ½ cups half and half 2 Tablespoons Worcestershire sauce 1 teaspoon chili powder ½ teaspoon crushed red pepper ½ teaspoon ground black pepper 1 teaspoon salt 2 Tablespoons parsley, chopped Directions Bring 5 cups of water with 1 teaspoon of salt to a boil over medium-high heat. Add 16 ounces of egg noodles to a large pot of salted boiling water. Cook for 6-8 minutes. Drain the pasta. While the pasta is cooking, heat a large skillet over medium heat, add 1-pound lean ground beef and cook for 5-7 minutes, or until browned and cooked through, breaking it apart with a spoon. Drain any excess fat. Add 2 medium-diced onions and 4 cloves of minced garlic to the beef. Cook for approximately 3-5 minutes or until the onion becomes translucent and fragrant. Stir in 10 ounces of tomatoes and green chilies, 1 cup Homemade Beef Stock , and 2 Tablespoons Worcestershire sauce. Mix well to combine. Reduce heat to low and add 1 ½ cups half and half. Season with 1 teaspoon chili powder, ½ teaspoon each of crushed red pepper and ground black pepper, and 1 teaspoon of salt. Stir and allow to simmer for approximately 5 minutes, allowing the flavors to meld together. Add the cooked egg noodles to the skillet, tossing everything together to coat the noodles with the beef mixture. Remove from heat and sprinkle with chopped parsley. Serve hot and enjoy the zesty flavors! How to Store Zesty Ground Beef Pasta Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. 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 mouthwatering fusion of flavors that combines the savoriness of Korean cuisine with the comforting texture of ramen noodles. This dish is perfect for a quick weeknight dinner or a satisfying lunch! Jump to Recipe I don’t know about you, but busy weeknights have me wanting to hit a drive-through on my way home. The thoughts run through my mind as I pass by each restaurant: “It is just so convenient.” “I’m so tired.” “It is already so late.” “Man, their fried chicken is so good.” Truthfully, sometimes I do stop. Sometimes, my friends, we do what we have to just to help us get through the day. You know? When I do have more willpower and make my way to the kitchen, I have a running list of simple recipes in my arsenal. Easy recipes like my Simple Skillet Sweet and Sour Chicken and my Easy Beef and Broccoli Skillet are some of our quick dinner favorites. I love recipes that are not only quick to prepare but also allow some flexibility in the ingredients, making whatever I have on hand fit the bill. Why You’ll Love This Ground Beef & Ramen Korean Bowl Quick, easy, and budget-friendly, this dish is so much better than takeout! And the leftovers (if you’re lucky enough to have any) are even better. Do yourself a favor and just double the recipe. How to Serve Ground Beef & Ramen Korean Bowl This dish has everything you need all in one bowl, so I like to finish the meal with a light sweet treat like my Homemade Peach Butter Popsicles or a Homemade Watermelon and Lime Slushie . Helpful Tips for Making Ground Beef & Ramen Korean Bowl Beef Stock . For extra flavor, switch out the water called for in the noodles with beef stock. Noodles . Thin spaghetti, angel hair, or Lo Mein noodles are all great subs for the ramen. Seasoning Packets . Save those packets of ramen seasoning for another day. They will add a lot of salt to this dish, which may be off-putting. Advertisement More Asian Inspired Recipes Asian Plum Meatballs Homemade Vegetable Egg Rolls Sweet & Spicy Orange Chicken Homemade Cream Cheese Wontons Grilled Pork Chops with Asian Plum Sauce Teriyaki Meatballs Ingredients 1 pound lean ground beef 2 packs ramen noodles (discard seasoning packets) 2 Tablespoons vegetable oil 1 Tablespoon sesame oil 4 cloves garlic, minced ½ Tablespoon fresh ginger, minced ¼ cup soy sauce 2 Tablespoons Korean chili paste 2 Tablespoons brown sugar 1 Tablespoon rice vinegar 1 cup Home Canned Beef Stock 1 cup cucumber, thinly sliced 1 cup shredded carrots 2 large radishes, thinly sliced 2 green onions, chopped Sesame seeds, for garnish Directions Cook the 2 packs of ramen noodles according to package instructions, omitting the seasoning packets. Drain and set aside. In a large skillet over medium-high heat, cook 1 pound ground beef for approximately 5-7 minutes or until browned and cooked through, breaking it apart as it cooks. Drain any excess fat and set the beef aside. In the same skillet, add the sesame oil. Add ½ Tablespoon minced ginger and 4 cloves of minced garlic. Sauté for about 1 minute or until fragrant. Lower the heat to medium. Add ¼ cup soy sauce, 2 Tablespoons Korean chili paste, 2 Tablespoons brown sugar, 1 Tablespoon rice vinegar, and 1 cup Homemade Beef Stock to the skillet. Stir to combine, bringing the mixture to a simmer. Return the cooked ground beef and cooked ramen noodles to the skillet. Toss everything together until the noodles are well coated with sauce. Remove from heat and top with cucumber slices, shredded carrots, sliced radishes, chopped green onions, and sesame seeds. How to Store Ground Beef and Ramen Korean Bowl Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Want to help a small family business in a big way? Share this recipe with someone who enjoys delicious homemade 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

This Cheesy Summer Squash Casserole is not only simple to make, but it's also a fantastic way to enjoy the flavors of summer. With its creamy, cheesy goodness and satisfying crunch, it's sure to become a staple on your summer table Jump to Recipe As the sun sets on another summer, vegetable gardeners everywhere face a delightful dilemma: an abundance of squash! Whether it's zucchini or yellow squash, it seems like these vibrant veggies multiply overnight. But don't worry, I've got just the recipe to tackle that mountain of produce. Introducing your soon-to-be favorite dish: the Cheesy Squash Casserole! This dish is not only incredibly delicious, but it's also versatile enough to become a staple in your kitchen repertoire. Serve it as a scrumptious side or let it shine as the star of the show over a bed of rice or noodles. So, dust off those casserole dishes and get ready to fall in love with your new go-to recipe. Your taste buds will thank you! Why You’ll Love This Cheesy Summer Squash Casserole Quick & Easy . This dish comes together in just a few simple steps. Affordable . Whether you grow it yourself or pick it up from the store, squash is a budget-friendly produce choice Good for You . Squash is a powerhouse that is full of vitamins C and A, fiber, magnesium, potassium, folate, and B6. How to Serve Cheesy Summer Squash Casserole Serve this along with other warm-weather favorites like Homemade BBQ Meatballs , Baked BBQ Bacon Chicken , or Grilled Pork Chops with Asian Plum Sauce . Helpful Tips for Making Cheesy Summer Squash Casserole Sauté the Squash! This helps the squash release steam and prevents it from browning. It's important to keep the squash relatively firm since it will be baked later. How to Prep Cheesy Summer Squash Casserole in Advance Prepare the casserole according to the instructions, but skip the crushed cracker topping for now. Cover it and place it in the refrigerator until you're ready to bake. When it's time to cook, take it out and let it sit until it’s nearly at room temperature. Just before popping it in the oven, sprinkle the crackers on top. Advertisement More Garden-Fresh Recipes Brussels Sprouts and Kale Salad with Lemon Garlic Vinaigrette Dressing Roasted Cabbage Steaks with Bacon and Cream Sauce Spicy Italian Roasted Carrots Sauteed Sugar Snap Peas Creamy Corn Au Gratin Parmesan Herb Roasted Potatoes Homemade Pico De Gallo Simple Sauteed Green Beans Ingredients 4 cups sliced summer squash (yellow squash or zucchini) 1 medium onion, chopped 1 cup sharp cheddar cheese, freshly shredded 1 cup sour cream ½ cup mayonnaise ½ cup Parmesan cheese, freshly grated ¼ cup unsalted butter, melted ½ cup crushed Homemade Sourdough Crackers 1 teaspoon garlic powder 1 teaspoon salt ½ teaspoon ground black pepper ¼ teaspoon crushed red pepper (optional) Directions Preheat oven to 350°F. Heat a large skillet over medium-high heat and sauté 4 cups sliced yellow squash, stirring frequently for approximately 4-5 minutes. Once sautéed, transfer the squash to a colander placed over a bowl and allow it to drain for about five minutes. In a large mixing bowl, combine the drained squash and onions with 1 cup shredded sharp cheddar cheese, 1 cup sour cream, ½ cup mayonnaise, 1 teaspoon garlic powder, 1 teaspoon, ½ teaspoon ground black pepper, and ¼ teaspoon crushed red pepper. Stir until all ingredients are well combined. Transfer the squash mixture into a greased 9x13-inch baking dish. In a separate bowl, combine ½ cup Homemade Sourdough Crackers , ½ cup freshly grated Parmesan cheese, and ¼ cup melted unsalted butter. Sprinkle this mixture evenly over the squash. Place the casserole in the preheated oven and bake for 25-30 minutes or until the top is golden brown and bubbly. Remove from oven and let it cool slightly. Garnish with freshly chopped herbs before serving. How to Store Cheesy Summer Squash Casserole Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or in the oven at 350°F until heated through. How to Freeze Cheesy Summer Squash Casserole Prepare and bake as directed. Allow to cool completely. Store in an airtight, freezer-safe container or tightly cover with plastic wrap and/or aluminum foil and freeze for up to 3 months. When ready to bake, thaw completely in the refrigerator, then bake at 350°F for approximately 35 minutes or until completely heated through. Want to help a small family business in a big way? Share this recipe with someone who loves delicious homemade 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

This mouthwatering dish combines the tangy taste of sundried tomatoes with the creamy richness of Parmesan cheese, all complemented by tender, seasoned chicken. Jump to Recipe I’ve shared a lot about the early years of marriage, how I fumbled around in the kitchen, and my husband, the willing guinea pig. The inspiration for this recipe originally began with a store-bought dressing . I used this dressing a lot as a chicken marinade, and it worked great. It was a cheap, somewhat flavorful option. However, it was also full of extra ingredients I knew very little about. It wasn't until years later, as I transitioned to cooking from scratch and experimenting with fresh ingredients, that I realized what was lacking. The depth of heavy cream, the tang of authentic sun-dried tomatoes, the savory kick of freshly grated Parmesan, and the vibrant essence of garden-fresh basil were the missing elements that transformed this from ho-hum food to a mouthwatering culinary experience! Why You’ll Love This Sundried Tomato and Parmesan Chicken Pasta Easy to Prepare : This recipe is easy, even for the novice, fumbling cook. Crowd Pleaser : This dish is simple and impressive, making it perfect for a typical busy Monday evening or a Friday night dinner party! Comfort Food : This pasta dish is as hearty as it is delicious How to Serve Sundried Tomato and Parmesan Chicken Pasta Serve this tangy pasta dish with a Brussels Sprouts and Kale Salad and warm bread like my Garlic and Herb Sourdough Boule or Honey Butter Yeast Rolls ! Helpful Tips for Making Sundried Tomato and Parmesan Pasta Salt Water . Always add salt to your water when making pasta. It's the only chance you have to season the pasta itself. Pasta Water . Reserve a ¼ cup of pasta water prior to draining. You can add a splash to the sauce if it is too thick to your liking. Oil . No time to make an infused oil ? Use the oil the sundried tomatoes are packed in for that extra layer of flavor!. Advertisement More Mouthwatering Pasta Dishes Italian Pasta Salad Creamy Cajun Shrimp and Sausage Pasta Creamy Lemon Chicken & Orzo Five Cheese & Italian Sausage Baked Penne Creamy Steak and Kale Pasta Spicy Sausage and Spinach Alfredo Chicken Parmesan Pasta Ingredients 2 boneless, skinless, cut into bite-sized pieces 12 oz of penne pasta 1 cup Sundried tomatoes, chopped 1 cup Parmesan cheese, freshly grated 2 Tablespoons Garlic & Cayenne Infused Olive Oil (or oil from Sundried Tomatoes) 3 cloves of garlic, minced ½ cup Heavy Cream ½ cup Canned Homemade Chicken Stock ¼ cup Fresh Basil, chopped Salt Ground black pepper Directions Bring a large stock pot of water with 1 teaspoon salt to a boil. Add the pasta and cook according to the package instructions until al dente, approximately 12 minutes. Drain the pasta and set aside. In a large skillet, heat 2 Tablespoons Garlic & Cayenne Infused Olive Oil over medium-high heat. Season the chicken pieces with salt and pepper as desired, about ¼ teaspoon each. Add the chicken to the skillet and cook until golden brown and cooked through, about 5-7 minutes. Remove from skillet and set aside. Reduce heat to medium. Add 3 cloves of minced garlic and sauté for approximately 1 minute or until fragrant. Stir in 1 cup chopped sundried tomatoes and cook for another 2 minutes. Pour in ½ cup Homemade Chicken Stock and ½ cup heavy cream. Stir well to combine. Bring the mixture to a gentle simmer and allow sauce to thicken slightly, approximately 3-5 minutes. Return the cooked chicken to the skillet with the sauce. Add the cooked pasta and toss everything together to coat. Stir in the grated Parmesan cheese until melted and well combined. Season with ¼ teaspoon each of salt and pepper. If desired, add ½ teaspoon crushed red pepper flakes. Garnish with fresh basil before serving. How to Store Sundried Tomato and Parmesan Chicken Pasta Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. This pasta is best enjoyed immediately after cooking. While reheated leftovers will still be delicious, the pasta tends to soak up the sauce, which can make it seem a bit drier. A splash of water or Homemade Chicken Stock to help bring some life back into the sauce. Because this is a cream-based sauce, I do not recommend freezing. Want to help a small family business in a big way? Share this recipe with someone who enjoys delicious, homemade 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