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This homemade mixed berry extract is the perfect addition to baking recipes with berries! Want to save this recipe for later? Pin it! Ingredients 10 ounces mixed berries (blueberry, blackberry, raspberry, and strawberry) 16 ounces Vodka (80 proof) Jar with tight lid Directions: Place washed berries in jar and cover with vodka. Tightly secure lid and give a vigorous shake. Shake jar several times per week for six weeks. Using a fine mesh strainer, remove berries from jar. Store extract in a cool, dark cabinet.

Want to save this recipe for later? Pin it! One of my absolute favorite meals to prepare ahead of time is lasagna. The use of garden-fresh produce is what really makes this a standout dish. I always make two so I can have a freezer meal ready when needed. Makes Two 9x13 pans, 12 servings each Ingredients 16 ounces no-boil lasagna noodles, uncooked Sauce Layer 2 pounds lean ground beef 2 quarts spaghetti sauce (I use my home canned sauce, found in this cookbook) 2 yellow or white onions, finely chopped 2 green bell peppers, finely chopped 6 cloves garlic, minced 2 Tablespoons oil (try my Garlic & Cayenne infused olive oil!) 2 Tablespoons dried Italian seasoning 2 Tablespoons dried parsley 2 teaspoons salt 1 teaspoon ground black pepper 1 teaspoon ground chili powder Cheese Layer 16 ounces cottage cheese 8 ounces freshly grated parmesan cheese, reserve 4 ounces for final layer 8 ounces of freshly grated mozzarella cheese 2 large eggs, lightly beaten 16 ounces sliced provolone cheese Directions: Preheat oven to 350 degrees. In a large skillet, cook ground beef over medium-high heat until browned and completely cooked through. Remove cooked beef to a paper towel lined plate and set aside. Add oil to pan and add in onions and peppers. Sauté until tender, approximately 2-3 minutes. Be sure to scrape up any of the ground beef bits stuck onto the pan. There is a ton of flavor there! Add garlic to onions and peppers and sauté for an additional 1-2 minutes or until garlic is fragrant. Slowly add in spaghetti sauce. Gently stir to combine with meat and vegetables. Add in seasonings, then stir to combine and simmer on low for approximately 30 minutes. While sauce is simmering, prepare cheese mixture - In a large bowl, combine cottage cheese, parmesan, mozzarella, and 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 bottom of the dish. You may have to break a couple so that they fit properly. Add another one 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 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 the aluminum foil and add additional parmesan cheese. Bake an additional 5-10 minutes until the cheese is lightly browned and completely melted. Allow to cool for at least 20 minutes before cutting. If freezing, allow pan to cool completely. Tightly cover the top with aluminum foil and/or plastic wrap. Stores well frozen for 3-4 months.

Loaded with fresh strawberries and a zing of lemon, this oatmeal is absolutely worth turning the oven on for this summer! Serves 6 Ingredients 2 cups rolled oats 1 ½ teaspoon baking powder ½ teaspoon fine sea salt ¾ teaspoon cinnamon 2 tablespoons butter, melted and cooled 1 large egg 1 ½ cup milk 1 cup brown sugar 1 tablespoon lemon extract 1 ½ cup fresh strawberries, hulled and quartered Zest of one large lemon Directions Preheat oven to 350 degrees. Grease a 9x9 baking dish with non-stick spray. In a large bowl, whisk together butter, egg, milk, brown sugar, lemon extract, and lemon zest. In a medium bowl, combine oats, baking powder, salt, and cinnamon. Combine dry ingredients with wet ingredients until completely incorporated. Gently fold in strawberries and combine with other ingredients, then pour mixture into prepared baking dish. Bake uncovered for approximately 45 minutes or until oatmeal mixture is firm and edges are golden brown.

The perfect addition to any backyard BBQ meal! Yield: 10 quarts Ingredients 7 pounds green cabbage, cored and shredded 6 pounds purple cabbage, cored and shredded 3 pounds carrots, julienne 4 red bell peppers, julienne 2 large white onions, julienne 13 cups sugar 5 cups water 8 cups white vinegar ½ cup salt, kosher 6 ½ Tablespoons celery seed 6 ½ Tablespoons mustard seed ½ teaspoon pickle crisp Directions Sanitize jars on a dishtowel. In a large 30-quart bowl, gently toss cabbage with salt. Cover with a flour sack or other breathable dish towel for at least 2 hours. Remove covering and thoroughly rinse the cabbage to remove as much salt as possible. Add in remaining vegetables and toss gently to combine. In a large pot over medium-high heat, simmer water, vinegar, and sugar for approximately 2 minutes. Add vegetable mixture to brine and warm through for approximately 2-3 minutes. Return the vegetable mixture back to a large bowl. Carefully ladle the vegetable mixture into jars. Ladle hot brine over vegetable mixture and fill to ½” headspace. Remove any air bubbles and add additional brine if needed to reach proper headspace. Using vinegar and a paper towel or clean dishtowel, wipe down jars, paying special attention to the rims of the jars. Place lids and rings onto jars and seal to “fingertip tight”. Add warm/hot jars to warm/hot water in a water bath canner. Ensure water covers jars 1-2 inches, add additional warm/hot water if necessary. Cover pot with lid and bring to a hard boil, and process for 15 minutes. Turn off heat and remove the lid from the pot. Allow jars to remain in uncovered pot for approximately 10 minutes. Carefully remove jars and place them on a dishtowel. Allow jars to cool and seal for at least 24 hours before moving. Once jars are cooled and sealed, remove rings and store jars in a dry, cool, and dark area.

Want to save this recipe for later? Pin it! In our house, we love having breakfast for dinner. One staple that always makes an appearance is this simple and delicious hashbrown casserole. It's perfect for pot-lucks and special occasions because it is so easy to prepare ahead of time and is delicious served warm or cold. Ingredients 4 medium russet potatoes (or 32 ounces frozen shredded potatoes) 1 pound bacon, cooked and crumbled 1 small yellow onion, finely chopped 1/2 cup sour cream ¼ cup milk 2 Tablespoons butter, melted 2 cups sharp cheddar cheese, freshly grated Salt and Pepper to taste Directions Preheat oven to 350 degrees. In a large bowl, combine all ingredients, reserving ½ cup shredded cheddar cheese. Carefully pour mixture into a 9x13 baking dish. Bake uncovered for approximately 45 minutes. Remove from oven and top casserole with remaining cheese. Bake for an additional 5-10 minutes or until cheese is melted.

Want to save this recipe for later? Pin it! Spaghetti and garlic bread are a tried and true favorite in our house. It's on our dinner table at least once a month. I feel like everyone has a recipe they love and use as their go-to but if you don’t have a favorite yet, or if you're looking to try something a little different, this one just may be what you are looking for. The base of my sauce is from the Ball Complete Book of Home Preserving which you can purchase here, but before I started canning my own sauce, I used an affordable store-bought one like Prego or even the store brand. My rule is, if I made it at home then it is homemade! No shame in convenience foods in my kitchen! My kids prefer the vegetables to be “hidden” in the sauce so I chop them up pretty fine. If you prefer a chunkier sauce, feel free to chop them to your preference. If you'd like the recipe for my Garlic & Cayenne Olive Oil I use on the garlic bread, you can find that here. Ingredients: ½ pound ground beef, cooked and browned ½ pound ground, mild Italian sausage, cooked and browned 24 ounces jarred sauce 1 medium onion, finely chopped ½ large green bell pepper, finely chopped 1 stalk celery, finely chopped 4 cloves garlic, finely minced 1 medium carrot, finely shredded 1 teaspoon olive oil ¼ cup white cooking wine 1 tablespoon dried Italian seasoning 1 tablespoon dried parsley 1 teaspoon salt ½ teaspoon ground black pepper ½ teaspoon ground chili powder Directions: In a 6-quart stockpot, cook ground beef and Italian sausage until completely cooked and browned. Drain and set aside. In the same stockpot, saute onion, pepper, and celery in olive oil for approximately 3-5 minutes over medium heat. Add in carrot and garlic and saute for an additional 1-2 minutes. Slowly pour in white wine and deglaze the bottom of the pot. Allow the white to evaporate for approximately 5 minutes. Return cooked meat to stockpot. Add in seasonings and stir gently to combine. Simmer on medium-high heat for 20 minutes. If the sauce is thicker than you prefer, add ¼ to ½ cup of starchy pasta water. Serve over your favorite noodles.

Is there anything better than homemade macaroni and cheese? It's a staple in our house and is what most would consider a national treasure. Its ooey-gooey cheesy goodness makes it the ultimate comfort food, making it the perfect side dish for a busy weeknight dinner or any celebration. This recipe comes together in record time and will be a fan favorite for sure! Yield: 8 servings Ingredients 16 ounces elbow macaroni, cooked al dente and drained ½ cup reserved pasta water 12 ounces evaporated milk ½ cup butter 2 cups sharp cheddar cheese, freshly shredded 1 cup parmesan cheese, freshly shredded 1 teaspoon black pepper ½ teaspoon salt 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon dried parsley Directions Preheat oven to 350 degrees. Prepare pasta according to package directions. Reserve ½ cup pasta water. Drain pasta. In a 6 quart stockpot, melt butter. Return pasta to stockpot. Slowly stir in evaporated milk. Add 1 ½ cups cheddar cheese and ½ cup Parmesan, then mix in the seasonings. Heat pasta through and allow sauce to slightly thicken, approximately 2-3 minutes. Remove from heat and add mixture to a greased 3-quart baking dish. Top with remaining cheese and bake for 15 minutes or until cheese is melted and edges are golden brown. Serve warm.

A classic, summertime favorite full of cheesy goodness! Serves 6 Ingredients 2 medium yellow squash, thinly sliced 2 medium green zucchini squash, thinly sliced 1 medium yellow onion, thinly sliced 6 garlic cloves, minced 2 tablespoons oil ¼ cup sour cream ¼ cup mayonnaise ¼ cup half & half 1 large egg, lightly beaten ½ teaspoon ground black pepper 1 teaspoon fine sea salt ½ teaspoon chili powder 2 teaspoons dried parsley 2 cup shredded cheddar cheese Directions Preheat oven to 400 degrees. In a large skillet over medium-high heat, sauté onion in oil for approximately 5 minutes or until it becomes fragrant and translucent. Add in minced garlic and sauté for approximately 1-2 minutes. Carefully add sliced squash to pan and cook for approximately 10 minutes or until slices become tender. It may be necessary to work in batches. Turn off heat. Remove squash to a paper towel lined plate and allow to drain. Gently use an additional paper towel to remove any excess moisture from the top. In a medium bowl, combine egg, sour cream, mayonnaise, half & half, one cup shredded cheese, and seasonings. Lightly coat a 9x9 baking dish with non-stick spray. Place one layer of squash on the bottom, followed by a layer of cheese mixture. Continue this process until it is complete. Top with the remaining one cup of shredded cheese. Bake for approximately 10 minutes or until cheese is melted and bubbly.

Fried okra is a Southern classic and is a year-round favorite in our house! It can be served as a delicious snack or appetizer, or as a side dish to other Southern favorites. I recommend you use fresh okra rather than frozen - fresh okra will keep its crunch and the batter will stick better! I like to serve them with homemade Buttermilk Ranch dressing. Want to save this recipe for later? Pin it! Ingredients 1-pound fresh okra, washed and sliced into 1-inch-sized pieces 1 cup buttermilk ½ cup flour ¾ cup cornmeal 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon salt ½ teaspoon chili powder ½ teaspoon black pepper ½-1 cup vegetable oil Directions To a medium-sized bowl, mix okra with buttermilk. Allow to soak for at least 5 minutes. In a separate bowl, combine flour, cornmeal, and spices. Over medium-high heat, add ½ to 1 cup oil. Working in small batches, drop okra pieces into flour mixture and coat evenly. Carefully, place battered okra into prepared skillet. Fry okra for approximately 3-4 minutes or until all sides are golden brown. Remove cooked okra to a paper towel-lined plate and allow excess oil to drain off. Continue working in small batches until all okra is cooked. Serve warm.

This recipe comes together in under 30 minutes and is full of zesty flavor! It offers a beautiful, rich, and creamy tomato-based sauce with a zest of spice. This pairs perfectly with my Simple Sautéed Green Beans. Serves 6-8 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 beef stock 1 ½ cup half and half ¼ cup Worcestershire sauce 1 teaspoon chili powder ½ teaspoon crushed red pepper ½ teaspoon ground black pepper 1 teaspoon salt + ½ teaspoon for pasta water 2 Tablespoons parsley Directions In a large pot, bring 4 quarts of water and ½ teaspoon salt to a boil. Add dry egg noodles and cook for approximately 7-9 minutes or until tender. Drain. In a large skillet over medium-high heat, cook ground beef until cooked through and browned. Sauté onion for approximately 3 minutes or until tender and translucent. Add garlic and sauté for approximately 1 minute or until fragrant. Carefully add tomatoes and green chilies, beef stock, Worcestershire sauce, half & half, and spices. Stir well to combine. Simmer on low heat for approximately 15 minutes. Add cooked egg noodles to the sauce and gently combine. Top with parsley.

There is absolutely no food more comforting than a warm bowl of homemade soup on a cold, rainy day. This soup has been my absolute favorite for many, many years and I look forward to making it every time. It can be made on the stovetop or in a slow cooker. It also freezes beautifully, making it the perfect go-to for an easy weeknight dinner in the fall and winter! Ingredients: 1 pound ground beef, cooked and browned 1 large onion, chopped 3 stalks of celery, chopped 1 green bell pepper, chopped 4 cloves garlic, finely minced 1 tsp oil 32 ounces frozen mixed vegetables 24 ounces spaghetti sauce 32 ounces of beef stock 1 teaspoon Italian seasoning 1 bay leaf 1 teaspoon salt ½ teaspoon pepper ½ teaspoon crushed red pepper flakes Parmesan, freshly shredded, if desired Directions: In a large stockpot, cook and brown ground beef over medium-high heat. Drain. Saute onions, peppers, celery, and garlic in oil for approximately 5 minutes or until vegetables become soft and begin to brown. Return meat to stockpot. Add all remaining ingredients, and cook on low-medium heat for approximately 45 minutes or until vegetables are completely cooked. For the slow cooker: Add cooked ground beef to the slow cooker. Add all remaining ingredients. Cover and cook on low for 6 hours or high for 3 hours. Top with freshly shredded parmesan cheese, if desired.

When I’m not in the mood for soup, but still long for those savory flavors found in one of our Italian favorites, I turn to this recipe. It's perfect for when the weather is beginning to turn warmer, and comes together in no time. I like to serve this recipe with a Caesar salad and my honey yeast rolls topped with garlic butter. Ingredients 5-pound bag yellow potatoes 1-pound hot pork sausage 3.5 ounces fresh kale 2 Tablespoons butter 2 Tablespoons flour 1 teaspoon onion powder 1 teaspoon salt ½ teaspoon ground black pepper ½ teaspoon dried basil ½ teaspoon dried oregano ¼ teaspoon crushed red pepper flakes 1 ½ cups freshly shredded, mozzarella ¾ cup freshly grated parmesan Directions Preheat oven to 400 degrees. Wash potatoes and poke each with a fork. Cut any large potatoes to match the size of whole potatoes to allow even cooking. In a large pot, bring potatoes to a boil and cook until fork-tender, approximately 15-20 minutes. Drain, gently smash, and set aside. While potatoes are cooking, begin browning pork sausage in a medium skillet over medium-high heat. Place cooked sausage on a paper towel lined plate and set aside. In medium skillet over medium heat, melt 2 Tablespoons of butter. Add flour to melted butter and stir to combine. Cook roux for approximately 7-9 minutes or until golden brown. To roux, add 2 cups chicken stock, 2 cups heavy whipping cream, and seasonings. Stir gently to combine. Bring sauce mixture to a gentle and stir often to prevent scorching for approximately 5 minutes. Add sausage, kale, parmesan, and 1 cup of mozzarella cheese to sauce mixture. In a 9x13 baking dish, begin layering potatoes and sauce mixture. Bake uncovered for approximately 35 minutes. Top with remaining mozzarella cheese. Bake for an additional 5-10 minutes or until cheese is melted.