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This post may contain affiliate links. Read our disclosure policy. This cozy, family favorite is conveniently made using a slow cooker and offers a rich and creamy sauce with tender beef served over egg noodles. The leftovers are even better! 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 6 You know what I love most about my slow cooker? It makes me feel like I'm on top of my homemaker game. The best part - while dinner is cooking, I can do other things, or nothing at all. That’s the beauty of the slow cooker! Just a few simple ingredients and the turn of a dial and I can create a beautiful and tasty dinner without having to stand over the stove all day. While Beef Stroganoff is not a new or trendy recipe, it does offer a certain level of comfort because it's been around forever. I’m not trying to reinvent the wheel here... this is just a delicious recipe that my family loves and we think you’ll love it too! Jump to recipe For this recipe you will need: Sirloin beef tips You want to select a cut of meat that can withstand long cooking times. Beef stew meat can be used in this recipe, however, because of the various cuts the meat may not cook evenly. Mushrooms I find that baby portabella mushrooms have a more earthy flavor that pairs nicely with the beef. Their firmer texture also holds up well when cooked. White Buttons often have a milder flavor but could also be used in this recipe. White Wine Adding a little wine goes a long way! It can help to add acidity and brightness to the dish. It will also help to tenderize the meat while it cooks. Beef Stock A good beef stock, especially a homemade one, will add a lot of additional flavor and nutrition to your dish. It will also help prevent the meat from becoming too dry during the cooking process. Sour Cream I use sour cream in this recipe because it's what I have on hand the most frequently. However, you can definitely substitute plain Greek yogurt or 4 ounces of plain cream cheese. Spices We want to build LAYERS of flavor in our dish so adding some delicious spices will give each and every bite a bit of complexity. Noodles I love egg noodles for this recipe. It just gives me those vintage recipe vibes. However, feel free to use rice, cauliflower rice, mashed potatoes, or your favorite pasta shape. Ready to get started? Making this Slow Cooker Creamy Beef and Mushroom Stroganoff is super easy! First, brown the beef tips in 1 Tablespoon of oil. You just want a good, quick sear on each piece. The meat will finish cooking in the slow cooker. Searing the meat for just a couple of minutes will help to keep those flavorful juices inside, which helps to make the meat extra moist and tender. Remember, we want layers and layers of flavor! Next, add in the liquids and spices. You’ll want to cook on the low setting for about 5 hours or on high for about 7 hours. The actual cooking time may vary depending on your particular slow cooker (some have been known to run hotter than others). Now that the hard part is over, sit back and relax for a little while! When near the end of your selected cooking time (about an hour left to go), go ahead and add in those delicious mushrooms and stir in the sour cream. With my personal slow cooker, I turn the heat to warm, but you can just turn off the slow cooker if your setting is on low or turn it to low if your setting is on high. We just want to get those mushrooms slightly tender. Make your pasta according to the package directions. Ingredients 2 pounds sirloin beef tips 1-pound baby bella mushrooms, sliced ¼ cup white wine 1 cup beef stock 1 Tablespoon Worcestershire Sauce 1 ½ cups sour cream, room temperature 2 teaspoons onion powder 1 teaspoon thyme 1 teaspoon oregano 1 teaspoon garlic powder ½ teaspoon crushed rosemary ½ teaspoon crushed red pepper Salt and pepper to taste Fresh parsley optional Directions In a large skillet over medium-high heat, sear beef tips in 1 Tablespoon oil. In a 6-quart slow cooker, add meat, wine, beef stock, Worcestershire sauce, and spices. Cook on LOW for 5 hours or HIGH for 7 hours. During the last cooking hour, add in mushrooms and stir in sour cream. Turn the slow cooker temperature to WARM. Prepare egg noodles according to package directions. Serve Beef and Mushroom Stroganoff mixture over warm prepared noodles. Did you enjoy this Slow Cooker Creamy Beef and Mushroom Stroganoff? 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. After looking at the list of ingredients and instructions, you may be thinking “I thought this was a slow-cooker recipe! I wanted something easy!” Trust the process, my friend, this recipe will not disappoint you! We enjoy meals that have multiple layers of flavors. When it comes to preparing those meals, I like to do as much of the preparation ahead of time as possible. This meal is perfect for when you're hosting dinner with friends and family because you can prepare it the day before and rest easy on the day you serve it (or clean your house, like I do!). 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. I like to pair this with my White Cheddar Loaded Mashed Potatoes and Honey Butter Yeast Rolls, both of which you can also make ahead of time. Want to save this recipe for later? Pin it! Serves 8 Ingredients Patty Ingredients 2 pounds lean ground beef 1 large egg, lightly beaten 2 tablespoons Worcestershire sauce 2 tablespoons parsley 1 tablespoon garlic powder 1 tablespoon ground black pepper ½ tablespoon onion powder ½ tablespoon salt 2 teaspoons thyme 1 teaspoon ground mustard powder ½ to ¾ cup fine breadcrumbs Gravy Ingredients 4 tablespoons butter 2 ½ tablespoons all-purpose flour 2 cups beef stock ¼ cup red cooking wine 2 tablespoons Worcestershire Sauce 1 tablespoon parsley ½ teaspoon ground black pepper ¼ teaspoon salt ¼ teaspoon onion powder ¼ teaspoon garlic powder 8 ounces white button mushrooms, sliced 1 medium onion, thinly sliced Water, if needed Directions Patties In a large bowl, combine all ingredients. Using your hands to do this will ensure all ingredients are distributed throughout. If you’d like to measure for better uniformity, use a ¼ cup measuring cup to scoop meat mixture. Shape each ¼ cup of meat mixture into round patties, approximately ¾ inches thick. Using a large cast iron skillet over medium-high heat, brown patties for approximately 3-4 minutes on each side. You don't want to cook them completely - you just want the patties to have a firm crust on each side. This will help allow the patties keep their shape while they're in the slow cooker. Remove patties to a paper towel-lined plate and set aside. Gravy In the same pan over medium heat, melt butter. Add flour to butter and begin stirring constantly to combine, to form a roux. Carefully add beef stock and stir vigorously until gravy is smooth and free of clumps. Add wine, Worcestershire sauce, and seasonings. Stir gently to combine. Allow gravy to simmer for approximately 5-7 minutes or until thickened. Proceed to slow cooker directions or, if making ahead of time, place prepared patties and gravy in separate containers. Store in the refrigerator until ready to use. Slow-cooker To the bottom of a 6-quart slow cooker, add onions, mushrooms, and beef patties. Pour gravy over the patties. Cook on LOW setting for approximately 6 hours or HIGH for approximately 4 hours. If at the end of cooking, the gravy is thicker than you care for, add 2 tablespoons of water at a time until you reach the desired consistency. 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 dish is the ultimate comfort food. Tender orzo covered in a creamy parmesan sauce with sweet and smoky roasted bell peppers makes for an out-of-this-world side dish that will be devoured quickly! Jump to Recipe The weather is warming up quite quickly in southern Alabama and this is the time of year I become swamped with food preservation projects like Asian Plum Sauce, Peach Lemonade Concentrate, and The BEST Homemade BBQ Sauce. When I’m looking at multiple bushels of farm fresh produce, the last thing I want to do is stop what I’m doing to make a lavish meal. There are alternatives to ordering expensive, subpar take-out and that is making this quick and easy orzo dish! This Roasted Red Pepper and Parmesan Orzo dish comes together in about 15 minutes and is a delicious accompaniment to just about any entrée. Or, if you really want to save on time, add in some grilled chicken or shrimp to make this an all-in-one dinner with minimal effort. This dish can also be made up to 2 days in advance, making it the perfect addition to any summer potluck! For this Roasted Red Pepper and Parmesan Orzo recipe you will need: Orzo Also known as risoni, is a form of short-cut pasta shaped like a large grain of rice. Chicken Stock I make my own chicken stock because it’s just so easy and tastes so much better than anything found in a store, in my opinion. If you don’t have your own, look for a high-quality organic version at the grocery store. Garlic Freshly minced garlic adds a ton of flavor and complexity. Heavy Cream For that delicious, creamy consistency, you don’t want to skimp out on this ingredient. You can also add milk or omit it if you must, but the overall thickness and richness of the sauce may suffer. Seasonings Salt, pepper, onion powder, and basil are essential to balancing the sweetness by providing notes of savory. Parmesan Cheese Fresh parmesan cheese pairs perfectly with the heavy cream to enhance the tangy richness in the dish. I always recommend shredding the cheese yourself rather than purchasing pre-shredded. Freshly shredded melts better because it doesn’t have the additional preservatives that keep it from caking together. Italian Roasted Red Peppers We absolutely love our home-canned peppers but a high-quality storebought version will do just fine. Helpful Tips Although orzo has a similar size and shape as rice, it's not gluten-free. Brands like Delallo and Jovial offer gluten-free options. For this recipe, I used garden fresh basil that I dehydrated with my Excalibur Dehydrator. If you're using fresh basil, you’ll want to use 3 teaspoons for every teaspoon of dried. Store leftovers in the refrigerator for up to 4 days. Why you’ll love this Roasted Red Pepper and Parmesan Orzo Deliciously creamy, this dish is comfort food at its finest! This recipe is the perfect side dish paired with grilled steak or seared fish, or as an entrée with shredded chicken mixed in. If you’re like me and need quick and easy meals that everyone will enjoy, this dish fits the bill! Want more 30-minute Orzo dishes? Check out our favorites: Easy Orzo & Sausage Skillet Creamy Lemon Chicken Orzo Let’s Get Started! Serves: 4-6 Ingredients 1 ½ cups orzo 2 cups chicken stock 2/3 cup heavy cream 3 cloves garlic, minced 1 teaspoon onion powder 1 teaspoon basil, dried ½ teaspoon salt ¼ teaspoon ground black pepper ¾ cup freshly grated Parmesan cheese 1 cup Italian Roasted Red Peppers, drained and chopped 1 Tablespoon parsley, dried Directions To a medium skillet add chicken stock, orzo, garlic, onion powder, basil, salt, and pepper, and bring to a boil over medium-high heat. Reduce heat to low and simmer for approximately 4-6 minutes or until most of the liquid is absorbed, stirring constantly. Stir in heavy cream, parmesan, and roasted red peppers. Simmer for an additional 2-3 minutes or until the sauce begins to thicken. Top with parsley. Want to help a small family business in a big way? Click the heart at the bottom of this post and share this Roasted Red Pepper and Parmesan Orzo recipe with anyone 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!

Tender, sweet, and with just the right amount of heat. These Italian Roasted Red Peppers will be a delicious addition to all of your favorite recipes! Jump to Recipe We are beginning to have sweet bell peppers in our garden and at our local farms. Bell peppers are delicious as a raw, crunchy snack or as a vessel to a spicy meal like my Spicy Stuffed Bell Peppers. However, when it comes to red bell peppers, roasted is our favorite! Roasted red peppers can be used in a variety of recipes, such as a topping on sandwiches, salads, and pizza, mixed in warm and cold dips, as a creamy soup, or savory quiches. One of my new favorite ways to use these sweet peppers is in pasta dishes like my Roasted Red Pepper and Parmesan Orzo. The options are limitless! 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 you intend to place your hot jars once removed from the canner. Once your juice 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. Helpful Tips Using the right peppers is key! It's important to use fresh bell peppers - avoid using any with soft spots or wrinkling. Instead, use peppers that are firm, glossy, and feel heavy for their size. Peppers are a low acid food and should be pressured canned. Water bath canning is not a safe/approved method. 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. Check the lids for proper sealing. 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 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 you don’t have a pressure canner, or simply don’t wish to can these peppers, prepare as directed and store in the fridge for up to two weeks. Let’s Get Started! Yield: 6 half pints Ingredients 5 pounds red bell peppers, approximately 24 medium/large ½ teaspoon pink Himalayan salt, per jar ½ teaspoon dry Italian seasoning, per jar 1 teaspoon distilled white vinegar, per jar 4 black peppercorns, per jar 1 clove garlic, per jar Pinch of crushed red pepper flakes, per jar (optional) Infused oil 6 cups boiling water Directions Preheat oven to 450 degrees. Wash peppers and slice them in half. Discard the seeds. Place the peppers skin side up on a baking sheet. Lightly coat the peppers with oil. Bake in preheated oven for approximately 15-20 minutes or until the skins of the peppers have charred. Carefully, remove the peppers from the baking sheet and add them to a large bowl. Cover the bowl with a tight-fitting lid then cover the lid with a kitchen towel. Allow the peppers to steam for approximately 10-15 minutes. Fill the pressure canner with 2-inches of hot water and bring to a simmer. Prepare lids and jars. Add salt, Italian seasoning, vinegar, peppercorns, garlic, and crushed red pepper flakes to each jar. Remove the kitchen towel and lid from the bowl of peppers. Carefully, remove the skins from the peppers and discard. Pack the peppers into the prepared jars, leaving a 1-inch headspace. Add boiling water to each jar, ensuring to maintain 1-inch headspace. Debubble the jars using a plastic or wooden tool, again ensuring to maintain 1-inch headspace. If more hot water is needed, debubble again. Wipe the rims of each jar with a clean kitchen towel or paper towel with a little white 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 35 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 enjoyed this Italian Roasted Red Peppers recipe, would you let us know in the comments below and by clicking on the heart icon at the bottom right? This lets us know the kind of recipes you enjoy! 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 Spicy Stuffed Bell Peppers are packed full of a delicious mixture of spicy Italian sausage, marinara sauce, rice, savory spices topped with sharp cheddar cheese. Baked to perfection, this is a comforting classic that even your pickiest eater will enjoy! Serves 6 Jump to recipe It's been documented that Pimientos Rellenos, or stuffed peppers have been around since the late 1800s. There are many variations that can be found in street food in China, Basque Country in Spain, and in Guatemala where it is covered in an egg batter and then fried. (1) These Spicy Stuffed Bell Peppers are budget-friendly and come together fast making them perfect for a busy weeknight dinner. They also freeze absolutely beautifully, making them one of my favorite freezer meal preps. I love growing my own bell peppers in our backyard garden, but the next best thing is to shop from your local farmers! Local farms and farmers markets often have a vast array of colorful peppers to choose from. I enjoy using a mixture of colors simply because it's just so much fun, but you can certainly use store-bought green bell peppers. You really can’t go wrong with this recipe! To Make These Spicy Stuffed Bell Peppers you will need: Bell Peppers Fresh bell peppers that are bright and firm are ideal. You don’t want to use peppers that are wrinkled, have soft spots, moldy stems, or simply don’t appear to be the best. Spicy Italian Sausage We love the spiciness ground Italian sausage brings to this recipe. An Italian sausage that has a mix of fennel, garlic, and paprika offers a savory, sweet aroma and provides texture. If you want a milder flavor profile, ground beef will work just fine. Rice I typically use just a pantry-staple, long grain white rice. However, Jasmine or Basmati rice would be absolutely delicious! Yellow Onion You can use a white or Vidalia onion, but a simple yellow onion will get the job done. I actually prefer to use yellow onions in this recipe because they offer a strong but mild onion flavor that doesn’t overpower the other ingredients. Seasoned Black Beans I keep a pretty healthy stash of home canned seasoned black beans in our pantry because we just love them. We use them as a topping for tacos, in chili, or even just a simple meal of rice and beans. Home canning your own black beans is super easy and more affordable than store-bought canned beans. I use the canning recipe from the Ball Complete Book of Home Preserving. The use of seasoned black beans in this recipe is going to offer not only a ton of extra flavor but an extra boost of protein as well! Mariana Sauce Like my seasoned black beans, I also keep a pretty nice stash of Homemade Mariana Sauce on hand. It is so easy to make that making a double or triple recipe for later is a no-brainer! If using a store-bought sauce, I recommend choosing one of a higher quality like Rao’s. Spices This whole recipe is pretty customizable but probably the most by the amount of spice you prefer. I usually go a little on the low end of heat scale because my kiddos don’t care for too much spice, but if you live on the wild side, feel free to spice it up! Sharp Cheddar Cheese My heart says that sharp cheddar cheese is the one and only clear choice here, however, a mozzarella or provolone will probably be pretty darn good as well. I’m just a Seriously Sharp White Cheddar Cheese kinda girl. Let’s Make Spicy Stuffed Bell Peppers! Start by preheating your oven to 400 degrees. Cook ground Italian sausage and onion in a large Dutch Oven until meat is browned and onion is translucent. Sauté rice with the sausage and onion mixture for about 1 minute. Add water and bring to a boil. Boil for approximately 7 minutes. Remove from heat and cover with lid. While the rice mixture is resting, wash bell peppers and carefully cut off the tops. Place the peppers in a 9x13 baking dish. Remove the lid from the rice mixture and give it a good stir. To the rice mixture, add the black beans, marinara sauce, tomatoes with chilis, spices and one cup of shredded cheddar cheese. Stir well to combine. Evenly distribute rice mixture among the six bell peppers. Bake for approximately 25-30 minutes or until the bell peppers are softened. Top each bell pepper with remaining cheese and bake for an additional 5-10 minutes or until the cheese is melted. Ingredients 6 large bell peppers 1-pound spicy Italian sausage 1 cup rice 2 cups water 1 medium yellow onion, finely chopped 2 cups seasoned black beans, drained 3 cups Homemade Marinara Sauce 1 cup diced tomatoes with green chilis 1 teaspoon cumin 1 teaspoon smoked paprika 1 teaspoon garlic powder ½-1 teaspoon crushed red pepper flakes Salt & Pepper to taste 2 cups shredded Sharp Cheddar Cheese Directions Preheat oven to 400 degrees. In a large Dutch oven, cook ground Italian sausage and onion until meat is browned and onion is translucent. Add one cup of rice, sauté for approximately 1-2 minutes. Add two cups of water to the meat and onion mixture. Boil for approximately 7 minutes. Remove from heat and cover with lid. Allow to rest uncovered for approximately 15-20 minutes. While the rice mixture is resting, remove the tops of peppers. Rinse peppers with cool water. Place peppers into a 9x13 baking dish. To the rice and sausage mixture, add seasoned black beans, marinara sauce, tomatoes with chilis and spices. Add in one cup sharp cheddar cheese. Gently stir to combine thoroughly. Place peppers cut side up to baking dish and spoon rice mixture into each pepper until evenly full. Bake for 25-30 minutes or until peppers are tender. Top peppers with the remaining one cup sharp cheddar cheese and bake for an additional 5-10 minutes or until cheese is melted. If you loved this Spicy Stuffed Bell Peppers recipe, we want to know it! 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 soft and chewy sugar cookies offer a zing of lemon to brighten up your taste buds and your day. Jump to Recipe Warm weather, sunshine on my face, an ice-cold drink, and the smell of freshly cut grass. When I think of summer, those are the first things that come to mind! And if there’s one fruit that screams summertime, it’s a gorgeous yellow lemon. With its bright, acidic tang, it brings a vibrancy to both savory and sweet dishes. We love lemon in savory dishes like Creamy Lemon Chicken and Orzo, but one of our favorite uses of lemon is in this delicious Lemon Sugar Cookie. This cookie recipe offers a chewy outside and soft inside with a zing of lemon and sweetness of sugar. It’s an easy, flavorful dessert for those summertime barbeques or as a sweet reminder of summer during those long winter months! For this Lemon Sugar Cookie recipe, you will need: Flour I used organic, unbleached all-purpose flour for this recipe, but you could certainly use a gluten-free option. To ensure accurate flour measurements, use a spoon to add the flour to your measuring cup and level it off with a flat edge, like the back of a butterknife. Baking Powder & Baking Soda Not only do they affect both browning and flavor, but baking powder and baking soda help dough to spread up and out. You can read more about using baking powder and baking soda in baking here. Eggs, Salt, & Sugar All are completely necessary to flavor and bind our dry ingredients. You’ll find that sugar is listed in the ingredients list twice. You’ll need some for the dough and some to roll the dough in before baking. Butter We love the richness real butter adds to baked goods. Using high-quality butter helps the cookies to have a moist and soft consistency. Lemon Extract I use my Homemade Lemon Extract in this cookie recipe because I think it really brings home that lemon flavor. A good vanilla extract will work just fine too if that’s what you have on hand, however, the cookies may not taste as lemony. Lemon Juice and Lemon Zest To ensure we’re getting that lemon flavor in every bite, we are adding it wherever we can. Lemon juice helps to activate our leavening agents, baking powder, and baking soda. Lemon zest contains lemon oil, which is where you’ll find the most flavor. When using the grater, you want to stop when you reach the white pith. This has a very bitter taste, and we definitely don’t want that in our cookies! I typically do two scrubs against the grater then move the fruit slightly to get more zest. Making these Lemon Sugar Cookies is a breeze! The short version of making almost any baked good is: combine wet ingredients in one bowl, combine dry ingredients in another bowl, add the dry ingredients to the wet ingredients, and stir well. It may seem unnecessary to dirty up so many bowls, but there's actually some pretty cool science that happens when we separate the ingredients like this. When we use leavening agents, also known as aeration agents, like baking powder or baking soda, we want to make sure they are being dispersed evenly. This helps to ensure an even rise and consistency in flavor. To start, add flour, baking soda, baking powder, and salt to a medium bowl then set aside. To ensure accurate flour measurements, use a spoon to add the flour to your measuring cup and level it off with a flat edge, like the back of a butterknife. In a large bowl using a mixer on low speed, cream together butter and 1 ½ cup sugar for approximately 1-2 minutes or until the ingredients are mostly incorporated. If you’re doing this step by hand, use the back of a dinner fork to mash the butter into the sugar. This process should take quite a few minutes. The butter should appear light and fluffy. Once the sugar and butter have been creamed together, add egg, lemon extract, and lemon juice. Mix well to ensure everything is combined. Begin adding the flour mixture in small amounts, about ½ cup at a time, to the wet ingredients, and mix until well combined. Scrape the sides of the bowl with a silicone spatula. In a small bowl, combine 1 cup sugar and lemon zest. Using a small cookie scoop, scoop about 2 tablespoons of dough and form cookies into 1-inch balls. Roll each ball into the sugar and zest mixture. Place the rolled cookie balls on a cookie sheet lined with parchment paper, ensuring cookies are evenly spaced and will not touch during the baking process. Cover the baking sheet with plastic wrap and chill the dough in your refrigerator for at least 30 minutes. This is a step that can be easily overlooked but really affects the overall product. Chilling the dough before baking helps the fat in the butter to remain solid which helps the cookies from spreading and becoming thin. Preheat oven to 350 degrees. Place the chilled cookies into the preheated oven and bake for approximately 9-11 minutes or until just lightly golden. Allow cookies to cool for a few minutes then transfer them to a wired cooling rack. Store in an air-tight container for up to 3 days. Lemons are full of vitamin C and are great for our health. Research has shown that the smell of a lemon can help boost your feel-good hormones and reduce stress levels. So, if you needed an excuse to dive into these cheerfully bright cookies, now you have it! Yield: Approximately 3 dozen Ingredients: 2 cups all-purpose flour 1 teaspoon baking soda ½ teaspoon baking powder 1 teaspoon salt 1 ½ cup granulated sugar 2 sticks unsalted butter, softened 2 Tablespoons lemon extract 1 large egg 1 Tablespoon fresh lemon juice 1 cup granulated sugar Zest of one lemon Directions: In a medium mixing bowl, stir together flour, baking soda, baking powder, and salt. Using a mixer on low speed, cream together butter and 1 ½ cup sugar, extract, and egg. Begin adding the flour mixture in small amounts, about ½ cup at a time, and mix until well combined. Scrape the sides of the bowl with a silicone spatula. In a small bowl, combine 1 cup sugar and lemon zest. Using a small cookie scoop, scoop about 2 tablespoons of dough and form cookies into 1-inch balls. Roll each ball into the sugar and zest mixture. Place on a cookie sheet lined with parchment paper. Cover the baking sheet with plastic wrap and chill the dough in your refrigerator for at least 30 minutes. Preheat oven to 350 degrees. Placed chilled cookies into preheated oven and bake for approximately 9-11 minutes or until just lightly golden. Allow cookies to cool for a few minutes then transfer them to a wired cooling rack. Store in an air-tight container for up to 3 days. How to Freeze Lemon Sugar Cookies Drop cookie dough balls onto a baking sheet lined with parchment paper. Place the baking sheet into the freezer for at least one hour. When the cookies are frozen, place a piece of parchment paper on top. Carefully, wrap the cookies over so that they're sandwiched between the two pieces of parchment paper. Place the rolled cookies into a gallon-sized freezer-safe storage bag. Label and seal. Cookie dough may be stored in the freezer for up to 3 months. When ready to bake, preheat oven to 350 degrees and remove the cookies from the freezer. Remove the top sheet of the parchment paper. Space the cookies out on the parchment paper to ensure they will not touch during the baking process. Bake cookies for approximately 12-15 minutes or until lightly golden. Allow baked cookies to rest on the cookie sheet for a few minutes before transferring to a wire cooling rack. If your day was brightened by these delicious Lemon Sugar Cookies, let us know in the comments below! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here to sign up for our newsletter today!

Light, sweet, and refreshing, this delicious adaptation of a family favorite is made with juice from freshly picked peaches and lemons to create a summery drink that is sure to brighten your day! Fresh peaches are a delicious treat anytime, but when I was able to score a great deal from a local farm, I bought tons! Well, ok, not tons, but definitely pounds. Twenty-two pounds to be exact. Just enough for us to restock some of our favorite canned peach items and enjoy them the whole year through. While refilling our stock in home-canned Peach Butter, I thought it a waste to just throw out all of the natural juice from the peaches. Remembering a tried and true Ball Canning Recipe, I came up with a delicious idea: Peach Lemonade Concentrate. Using the same methods and a couple of tweaks to the ingredient amounts, I was able to create a simple and refreshing drink, perfect for a hot summer day! Yield: 14 pints Ingredients 7 cups fresh peach juice 5 cups fresh lemon juice 7 cups granulated sugar How to Get the Juice from Peaches Puree Method In a large, stainless-steel stockpot, blanch well-washed peaches in boiling water for approximately 30-90 seconds, depending on their size. Remove the peaches from the boiling water then quickly place them into a large bowl of ice-cold water. The skins should slip off easily. Slice the peaches away from the pit. Puree the peach slices in a blender or food processor with a metal blade, then transfer to a large stainless-steel stockpot and continue with remaining directions. By-Product Method: The way I achieve this is by using the water from the blanched peaches as well as the juice from the peaches themselves. Once the skin is removed from the blanched peaches, I allow them to rest in a bowl while I work to prepare them for a recipe such as Peach Extract or Zesty Peach BBQ Sauce. By the time I'm finished with the peaches, there's a good amount of juice in the bowl. I mix the juice with approximately 4 cups of the blanching water to obtain the 7 cups. If you have a steam juicer that would work as well. 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 juice 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. 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 allowed 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 a large 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. Altitude Adjustments Process half pints and pints in a water bath canner for 15 minutes (below 1,000 feet in elevation). Between 1,000 and 3,000 feet, increase the processing time to 20 minutes. Between 3,000 and 6,000 feet, the jars should be processed for 25 minutes. Process for 30 minutes above 6,000 feet in elevation. This recipe has not been tested in quarts and should only be canned in pints and half pints. Directions Filter juice from the fresh peaches and lemons through a fine mesh sieve lined with cheesecloth. Remove any pieces of fruit or pulp. Filter separately to ensure proper measurements of each. Add filtered peach juice to a 12-quart stainless steel stockpot. Add filtered lemon juice and sugar. Stir well to combine. Heat mixture to 190 degrees Fahrenheit (87.7 degrees Celsius). Do not boil. Carefully, ladle juice into prepared hot jars leaving a ¼ inch headspace. Use a clean dish cloth or paper towel with a little distilled vinegar to wipe the rims of the jars, ensuring they're not sticky, and jar rims are free of any nicks. Center canning lid onto jar and screw on ring using just your fingertips. Do not over tighten rings. Carefully place completed jars into the prepared water bath canner. Once all jars are in the canner, ensure they are completely covered with water by 1 inch. Place lid on canner. Bring the canner to a rolling boil and begin processing time of 15 minutes (adjust for altitude if needed.) Turn off the heat and allow the canner to rest for 5 minutes. Remove the canner lid and allow jars to rest in the canner for 10 minutes. Carefully, remove the jars from the canner using the jar lifter and place onto prepared kitchen towel. Allow jars to cool for 12-24 hours. Check the lids for proper sealing. 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 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. Once the jars are completely cooled, sealed, and rings removed, wipe down the jars with warm, soapy water and dry completely. Label and store jars in a cool dark cabinet, cold room, or cellar suitable for canning products. How To Make Peach Lemonade To reconstitute, mix one part concentrate with one part water, tonic water, or ginger ale. Adjust concentrate to suit your taste. If you enjoyed this delicious Peach Lemonade Concentrate, would you let us know in the comments below and by clicking on the heart icon at the bottom right? This lets us know the kind of recipes you enjoy! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here to sign up for our newsletter today!

Whether you have one child or several, homeschooling multiple subjects can be overwhelming. Even if you have been homeschooling for a while, it can be difficult to find something that finds the balance of fun and retention. One way we have enjoyed for several years is with Unit Studies. Unit Studies are simply a theme-based learning style. For example, if the theme is about weather, all the lessons for each subject would revolve around weather. For science, you could learn about clouds then form various clouds from cotton balls to create a picture, watch and track the weather for a few days, then visit your local news station. The possibilities are endless! What I personally enjoy most about Unit Studies is that they are completely customizable. My kids and I can choose the theme together, we can choose how long we want to focus on that theme, how in-depth we want to go, and how much money I want to invest in the theme. My kids really enjoy the hands-on learning and the field trips. When Unit Studies are used with multiple age groups, it allows each student to learn from the other. There is opportunity for discussion, creativity, and bonding. Not to mention it takes a lot of pressure off the educator! Being able to use one topic across multiple subjects for multiple ages can save you a lot of time, planning, and stress. While our oldest daughter was in the third grade, we used The Magic Tree House series by Mary Pope Osborne. Typically, we would spend two weeks per book. This gave my daughter plenty of time to read the book and for us to dive into the subject. One of her favorite themes was Japan. She read The Night of The Ninjas and learned about the Samurai. For spelling and vocabulary, we used words from the book. We learned about origami and practiced making our own. She learned about Rabbit Island and then painted a rabbit cut out using paint and a marble. In just two short weeks we were able to learn so many things in so many ways. Of course, at the end of our study, we had to watch Teenage Mutant Ninja Turtles III! Our youngest daughter was only three years old during this time but I was able to include her into our learning. We read The Three Ninja Pigs by Corey Rosen Schwarts, Ninja Bunny by Jennifer Gray Olson, and Ninja Baby by David Zeltser and Diane Goode. We focused on the letter N and the number 9. Of course, she joined us for all the fun art and science projects! Our girls are older now, but they still enjoy unit studies. Our oldest daughter, currently in eighth grade, prefers an online curriculum. Our youngest daughter, currently in fourth grade, prefers hands-on activities and workbooks. One way I bring us all back together is through Unit Studies. Women’s History seems to be the current favorite. Last week our lesson was based on Rosalind Franklin and DNA. They read a graphic novel about her life, learned about DNA and genetics, and then made a candy DNA model. So, while they each have their own curriculum, we are still able to use Unit Studies to help fill in any gaps while still keeping their interests. If you are interested in Unit Studies, I have two printable packs to help get you started. These packs are geared for Pre-K and Kindergarten; however, I will be adding more printable packs for other ages at a later date. In the meantime, check out our Pinterest boards for more inspiration! On the Farm I recommend reading The Little Blue Truck by Alice Shertle for younger children. If you would like to tie in a book for first-third graders, I recommend Down on The Funny Farm by P.E. King. If you have a middle schooler, I recommend Anna on The Farm by Mary Downing Hahn. The classic, The Grapes of Wrath by John Steinbeck is often on the reading list for high schoolers. Download On the Farm packet here. In the Garden For Pre-K and Kindergarten, I recommend In My Garden by Charlotte Zolotow and Paddington Bear in the Garden by Michael Bond. For second-fourth graders, The Secret Garden by Frances Hodgson Burnett is a fan-favorite! And, for older students, I recommend The Worst Hard Time: The Untold Story of Those Who Survived the Great American Dust Bowl by Timothy Egan. Download In the Garden packet here. 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!

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

This quick and hearty meal is full of savory ground beef, tender noodles, crunchy veggies covered in a sweet and salty sauce. 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's just so convenient,” “I’m so tired,” “It is already so late,” or “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 allow some flexibility in the ingredients, making whatever I have on hand fit the bill. 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. For this recipe you will need: Ground Beef I like to use lean ground beef for this recipe. If you're a home canner, this is a great recipe to use home-canned ground beef. Tri-Color Coleslaw Blend This convenience item is just red and green cabbage and carrots that have been finely shredded for you. If you have one or all of these on hand, feel free to use those instead. Ramen Noodles Any thin noodle will work for this recipe. I have used thin spaghetti and angel hair. You can also substitute your favorite rice if you’d rather. Infused Oil I absolutely love my Cayenne and Garlic Infused Olive Oil. I use it for just about everything. It just adds that extra layer of goodness that gives an overall complexity to any dish. A neutral oil like olive oil or avocado oil will work just fine. Onions and Garlic Simple additions that add that umami flavor found in many Asian dishes. Spices and Flavorings Pantry staples like ginger, soy sauce, and rice vinegar add phenomenal flavor and don’t require a long cook time. Making this Ground Beef and Ramen Korean Bowl is easy! First, you’ll want to get your pasta water going. Fill a medium saucepan with water and about a teaspoon of salt. Allow the water to come up to a boil, then add noodles. Cook noodles for approximately 4-6 minutes then drain the water. While waiting for the pasta water to come to a boil, begin working on the meat and vegetables. Cook ground beef in a large skillet over medium-high heat until browned and cooked through. Add onion, garlic, coleslaw blend, and zucchini. Sauté for approximately 3 minutes while turning the mixture about every minute or so. The vegetables should still be slightly crunchy. Add in the ginger, soy sauce, honey (or brown sugar), and rice vinegar. Mix well to combine. Add noodles to the beef and vegetable mixture. Add salt, pepper, and crushed red pepper. Toss well to combine all ingredients. Top with green onions, sesame seeds, and a drizzle of rice vinegar. Serves 4 Ingredients 1 pound ground beef (I used 90/10) Tri-Color Coleslaw Blend 6 ounces (2 packages) Ramen noodles 2 Tablespoons infused oil 1 medium white onion, chopped 3 cloves garlic, chopped 1 small zucchini, shredded 2 Tablespoons ginger paste ½ Tablespoon crushed red pepper flakes ¼ cup honey or ¼ cup brown sugar ¼ cup low-sodium Soy sauce 2 teaspoons rice vinegar 1 teaspoon salt 1 teaspoon ground black pepper Green onion, chopped Sesame seeds Directions In a medium-sized saucepan, bring 4 cups of water and 1 teaspoon of salt to boil. Add in both packages of noodles. Discard seasoning packets. Boil noodles for approximately 3 minutes. Drain. In a large skillet or wok over medium-high heat, cook ground beef partially through. Add in onion, garlic, zucchini, and coleslaw blend. Sauté for approximately 3-5 minutes or until meat is thoroughly cooked. Gently stir in soy sauce, rice vinegar, honey, ginger paste, crushed red pepper, black pepper, and honey. Add noodles to beef mixture and toss well until thoroughly combined. Garnish with chopped green onion, sesame seeds, and a drizzle of rice vinegar. Store any leftovers in an airtight container in the fridge for up to 3 days. Let us know in the comments below if you enjoyed this Ground Beef and Ramen Korean Bowl recipe! 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 delicious cake-like doughnuts come together quickly with just a few simple pantry staples and are packed full of fresh blueberries. Jump to Recipe We look forward to visiting a local blueberry farm and picking fresh blueberries each spring. The farm has an assortment of other fresh goodies, but it’s the rows and rows of blueberry bushes we look forward to the most. Picking the blueberries ourselves is a fun family activity with a sweet (and sometimes tart) reward! There’s something nostalgic about standing in the middle of a small, family farm picking fresh blueberries off of the bushes on a sunny spring day. I feel as though I’m almost having an out-of-body experience as I watch my daughters carefully pick the berries off while trying to quickly fill their bucket the fastest. It’s a feeling of joy and contentment that I hope they remember as fondly as I do. These Baked Blueberry Doughnuts have a cake-like texture with just the right amount of sweetness. They're a delicious treat for breakfast or as a quick snack. They also freeze beautifully, making them the perfect addition to meal prep. To make these Baked Blueberry Doughnuts you will 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. Blueberries We look forward to using freshly picked blueberries, however, frozen blueberries can be substituted for fresh. You'll just want to thaw then drain any excess juice from the berries to avoid your batter becoming too runny. Baking Powder, Baking Soda, & Fine Sea Salt All are necessary for adding rise and flavor to our doughnuts. 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 topping. Eggs Fresh eggs will help to add rich flavor and moisture as well as help bind the dry ingredients. Milk I used 2% milk for this recipe because that’s what we typically have on hand on a regular basis. However, buttermilk would also be delicious. If using buttermilk, reduce the amount to ¾ cup. Mixed Berry 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. Check out our other baked doughnut recipes: Honey Lemon Cake Doughnuts and Baked Apple Cider Doughuts! How to Make Baked Blueberry Doughnuts Baked doughnuts are probably one my absolute favorite breakfasts to make because they come together so quicky and effortlessly. The short version of making almost any doughnut, muffin, or other baked good is to combine wet ingredients in one bowl, combine dry ingredients in another bowl, add the dry ingredients to the wet ingredients and stir well. It may seem unnecessary to dirty up so many bowls, but there is actually some pretty cool science that happens when we separate the ingredients like this. When we use leavening agents, also known as aeration agents, like baking powder or baking soda, we want to make sure they are being dispersed evenly. This helps to ensure an even rise and consistency in flavor. Yield: Approximately 18 doughnuts Ingredients 3 Tablespoons butter, melted 1 cup sugar 2 large eggs, lightly beaten 1 Tablespoon Homemade Mixed Berry Extract 1 ¼ cups milk 2 1⁄4 cups All-Purpose Flour 2 1⁄2 teaspoons Baking Powder 1⁄2 teaspoon fine sea salt 1 cup fresh blueberries ¼ cup powdered sugar, if desired Directions Preheat oven to 350 degrees. In a medium bowl, combine flour, baking powder, baking soda, and salt. In a large bowl, cream together melted butter and sugar. Add in eggs, milk, and mixed berry extract. Using mixer on low-medium speed, carefully add dry ingredients about ½ cup at a time, mixing well after each addition. Gently fold in blueberries. 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 is clean. Allow doughnuts to cool in pan for 3 minutes before transferring to wire cooling racks. Top with sifted powdered sugar if desired. For the freshest taste, consume the doughnuts on the day of or within a day of baking. 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. Warm the doughnut in the microwave for approximately 30 seconds or until the doughnut is warmed through. We love hearing from you! Be sure to let us know if you enjoyed this recipe by clicking the heart icon or leaving a comment below. Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here to sign up for our newsletter today!

This breakfast pizza is loaded with eggs, sharp cheddar cheese, lots of crispy bacon, and a creamy peppered white gravy sauce! Jump to Recipe You may have learned by now from our other breakfast recipes that we're big fans of breakfast foods in our house. Sweet or savory, it doesn’t matter, we’ll gobble it up in no time! But we don’t limit breakfast foods to breakfast time. No way! We love breakfast for dinner, and we enjoy some version of it at least once a week. What is it about homemade pizza that just makes it taste better than anything found in the store or from a local pizza place? Maybe it’s the fresh ingredients, the deliciousness of homemade pizza dough, or the fact that it costs pennies on the dollar compared to the franchise pizza places. Whatever it is, this Loaded Breakfast Pizza is no exception! Making food from scratch can feel a bit overwhelming if it’s something new to you or if it’s something you just don’t do very often. But it doesn’t have to be! Like most things in life, you just have to take it one small step at a time. With this recipe, we’re going to start with a homemade pizza dough that comes together in about 30 minutes. Then we’ll make a delicious creamy white gravy sauce in about 5 minutes. After that, we’ll scramble some eggs, fry some potatoes and bacon, and put the whole thing together. Are you ready? Let’s do this! Ingredients White Gravy Sauce: 2 tablespoons flour 2 tablespoons butter 1 cup milk 1 teaspoon ground black pepper ½ teaspoon salt Pizza: Homemade Pizza Crust 1 cup shredded frozen potatoes, thawed 6 eggs 2 Tablespoons milk 2 Tablespoons butter 12 strips bacon, cooked and crumbled 1 teaspoon onion powder ½ teaspoon garlic powder ½ teaspoon crushed red pepper flakes 2 cups sharp shredded cheese Directions For the gravy: Over medium heat in a small saucepan, melt butter. Add flour to melted butter and mix well until combined. Slowly pour milk into mixture and whisk constantly to combine, ensuring there are no lumps. Add salt and pepper. Allow it to cool slightly. For the pizza: Preheat oven to 400 degrees. Prepare pizza crust according to directions in recipe. Cook bacon over medium-high heat in a medium skillet for approximately 7-8 minutes or until browned. Remove cooked bacon from skillet to a paper towel-lined plate to drain off excess oil. In a small bowl, combine eggs, milk, and spices. Whisk until well beaten. In a medium skillet over medium-high heat, melt one tablespoon of butter. You can omit this step if you have enough oil in the skillet left over from the cooked bacon. Add eggs to greased pan. Cook eggs over medium heat, scraping the eggs from the sides of the pan to the middle. Fold and lightly break apart the large clumps of egg for approximately 1-2 minutes. Remove the eggs from the skillet. Add one tablespoon of butter to skillet and allow a few seconds to melt. Add thawed shredded potatoes to the pan and cook for approximately 3 minutes before flipping. Break up any large clusters of potatoes. It’s ok if the potatoes are just slightly undercooked. In fact, it’s better since they will have additional cooking in the oven. We’re looking to just remove any excess moisture and crisp them up a bit. Allow potatoes to cool slightly. Place ½-1 cup of gravy onto prepared pizza crust. Top gravy with potatoes. Scatter eggs and bacon over the potatoes. Bake for approximately 15 minutes or until the crust is lightly golden. Remove from oven and top with shredded cheese. Bake for an additional 5-7 minutes or until cheese is melted. How to Freeze and Prepare Loaded Breakfast Pizza in Advance: This Loaded Breakfast Pizza can be made up to 2 days in advance. Simply prepare all ingredients as directed and assemble. Cover the prepared, uncooked pizza tightly with plastic wrap and store in the refrigerator. When ready to bake, allow the pizza to sit at room temperature for about 30 minutes. 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. Bacon and eggs also freeze well! Cook your bacon and eggs ahead of time and store in a freezer-safe storage bag. When ready to use, just thaw in the refrigerator overnight or for about 4-6 hours. You could also prepare the pizza as directed and freeze it completely assembled. This works better if you leave the assembled pizza on the pizza pan and cover tightly with plastic wrap. I rarely have space in my freezers for assembled pizzas, so I like to store the items separately. If you enjoyed this Loaded Breakfast Pizza Recipe, we’d love to hear from you! Leave 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!