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This post may contain affiliate links. Read our disclosure policy . Chocolate brownies filled with crunchy pecans, milk chocolate, and fluffy marshmallows come together in a decadent treat that is ready in no time! Jump to Recipe We are a household that loves chocolate. Well, the girls and I love chocolate. The hubs prefers his treats to be more on the tart and sour side. If you’ve ever dealt with females who crave chocolate like we do, then you know having a decadent, chocolatey treat nearby is completely necessary. Thankfully, these Rocky Road Brownies are super easy to make and use simple pantry staples. And it’s easy to switch up a couple of the key ingredients to create a mouthwatering masterpiece each and every time. Where to find high quality and organic nuts, chocolate and marshmallows? I’m so glad you asked! Check out my friends over at Country Life Natural Foods . Their high- quality products are purchased from farmers and their mission is to offer simple and affordable options that take the guess work out of eating healthily. I love that they sell in bulk as well as smaller quantities directly to my door because this Momma is busy! You can try out Country Life Natural Foods and save even more by using my discount code: AZALEAHOMESTEAD What kind of chocolate, nuts, and marshmallows do I need to make Rocky Road Brownies? I've used both almonds and walnuts in my Rocky Road Brownies, and each are absolutely delicious, but my preference is pecans. Feel free to use your favorite or go all out and use a blend of each! I love the way milk chocolate creates a little fudgy goodness within the brownie. Again, feel free to use your favorite! I find mini marshmallows work best for this recipe. If you like this recipe, check out these other sweet treats! Cherry Toffee Granola Lemon Sugar Cookies Mint Chocolate Fudge Check out our new YouTube Channel ! Ingredients 1 cup all-purpose flour ½ cup unsweetened cocoa powder ¼ teaspoon baking soda ½ teaspoon salt 1 ½ cups sugar 1 stick unsalted butter 1 Tablespoon vanilla extract 1 large egg 2/3 cup milk chocolate chips ½ cup chopped pecans 1 cup mini marshmallows 1 Tablespoon flaky sea salt Directions Preheat oven to 350 degrees. In a medium bowl, combine flour, cocoa powder, baking soda, and salt. In a large bowl, cream together butter and sugar. Add vanilla extract and egg. Mix well to combine. Add dry ingredients to the wet ingredients and mix well to combine. Fold the chocolate chips, pecans, and marshmallows into the batter. Pour mixture into a greased 9x9 baking dish. Bake for approximately 27-30 minutes or until inserted toothpick comes out clean. (Optional) Top with additional marshmallows and place under broiler for 1-2 minutes or until tops of marshmallows are lightly toasted. Allow brownies to cool before cutting. If you enjoyed this Rocky Road Brownies recipe, let us know by clicking that heart icon at the bottom right of the page. Or leave us a comment down 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!

Sweet, salty, and deliciously crunchy, this homemade granola is a flavorful family favorite! Jump to Recipe I've mentioned before that we camp quite a bit throughout the year and one of our favorite snacks is homemade granola. It’s an easy, lightweight, convenient snack that's perfect whether we’re hiking the trails or sitting around a campfire. The versatility of homemade granola is perfect for kids (and picky adults) because it can be customized to your favorite bits and pieces. And if you’re looking for a convenient way to find organic, non-GMO bits and pieces, check out Country Life Natural Foods . Their high-quality products are purchased from farmers and their mission is to offer simple and affordable options that take the guesswork out of eating healthily. I love that they sell in bulk, as well as smaller quantities directly to my door because this Momma is busy! You can try out Country Life Natural Foods and save even more by using my discount code: AZALEAHOMESTEAD If you like this recipe, check out our other favorite snacks: Chocolatey Fruit and Nut Granola Homemade Nacho Cheese Sauce Raspberry Lemon Muffins What You’ll Need to Make Cherry Toffee Granola Old Fashioned Rolled Oats You want the real stuff here, nothing that's instant or “quick cooking”. Just good, whole rolled oats that are full of protein and soluble fiber. The fiber in oats, known as beta-glucan, has been found to lower blood glucose and cholesterol, which can reduce the risk of diabetes and heart disease. Soluble fiber can also promote healthy gut bacteria. (1) If you're allergic or have a sensitivity to gluten, be sure to check the packaging for the “Certified Gluten Free” label since some brands may have a risk of cross-contamination. The CGF label should ensure that the oats were packaged in a gluten-free environment. Walnuts Walnuts are considered by scientists to be a superfood because they offer a high amount of unsaturated Omega-3 fatty acids. Plant-sterols and vitamins found in walnuts have been found to help suppress hunger which could aid in weight loss. (2) The high levels of the amino acid, arginine, has also been found to assist the liver in detoxifying ammonia. (3) Dried Cherries Scientific research has found that dried cherries can aid in inflammation due to arthritis and gout. Dried cherries are also high in fiber and can aid in intestinal conditions. (4) Toffee Bits Toffee bits can have a rich, indulgent taste with a deep, caramelized sweetness and a buttery richness that pairs well with the tartness of the dried cherries. Honey When it comes to sweeteners, raw honey tops the list with the most nutrients and vitamins. Unlike refined sugar, honey’s proportion of fructose to glucose has a lower glycemic index, meaning that it can help avoid the spike and subsequent crash in blood sugar. (5) Coconut Oil Coconut oil is high in antioxidants and can help to lower blood pressure. Virgin coconut oil is rich in phenolic compounds which can aid in inflammation. (6) Ingredients 2 cups Old-Fashioned Rolled Oats 1/3 cup chopped almonds 1/3 cup dried tart cherries 1/3 cup toffee bits 2/3 cup honey 2 teaspoons vanilla extract 1 Tablespoon coconut oil, melted Directions Preheat your oven to 300 degrees F and prepare a 9x13 sheet pan with parchment paper. In a small microwavable bowl, heat coconut oil until melted, approximately 30 seconds. Combine all ingredients in a large bowl. Mix well until the dry ingredients are coated well with the honey. Evenly distribute mixture onto prepared sheet pan. Bake for about 20 minutes or until oats are slightly crisp. Remove sheet pan from oven and place on a wire cooling rack and allow mixture to cool completely before breaking into clusters. How to Store Cherry Toffee Granola Store in an airtight container for up to 4 weeks or in the freezer for up to 3 months. If you enjoyed this Cherry Toffee Granola recipe, let us know by clicking that heart icon at the bottom right of the page. Or leave us a comment down 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! Sources: https://www.mayoclinichealthsystem.org/hometown-health/speaking-of-health/start-your- day-with-healthy- oatmeal#:~:text=Oats%20contain%20a%20type%20of,gut%20bacteria%20and%20intestinal %20health https://www.health.harvard.edu/blog/health-benefits-of-walnuts-2018081314526 https://www.fishertitus.org/healthy-living/healthy-living-blog/2018/what-foods-cleanse-your-liver/#:~:text=It%20also%20assists%20the%20liver,the%20liver%20in%20detoxifying%20ammonia https://sunrisefresh.com/blogs/blog/are-dried-cherries-good-for-you#:~:text=Dried%20cherries%20could%20possibly%20be,for%20an%20efficient%20food%20source https://bestbees.com/2023/01/16/benefits-of-honey/ https://www.realsimple.com/food-recipes/recipe-collections-favorites/popular- ingredients/coconut-health-benefits

This post may contain affiliate links. Read our disclosure policy . Teaching our kids about money matters can seem like a daunting task. There's so much to know and understand. It can become so overwhelming that we continue to put off the conversation far longer than we intended. Before we know it, they're earning their first paycheck at their first job and have no idea how to manage their hard-earned money responsibly. When I was growing up, money was scarce. It seemed like it was promised to someone else long before the paycheck ever hit my parents’ hands. Often times money I earned from babysitting was “loaned” to my parents for bills. I suppose that’s why anytime I earned my own money I wanted to spend it right away on things I enjoyed. Unfortunately, it took more years than I care to admit to learn that wasn’t responsible money handling. Now that our girls are older (we have a tween and teen), it's super important to me that they not make the same mistakes with money as the generations before them. When it comes to talking to kids about anything important, it can be difficult to know how and where to start. I hope this information gives you a good starting off point and encourages you to keep the conversation going as your children get older. What is Financial Literacy? According to Investopia , Financial literacy is the ability to understand and effectively use various financial skills, including personal financial management, budgeting, and investing. When you're financially literate, you have the essential foundation for a smart relationship with money. What Age Should Children Learn About Financial Literacy? The Institute for Financial Wellness recommends children learn about handling money responsibly from as young as three years old. Learning key financial habits can help children to have a lifelong healthy relationship with money and how they handle it. Financial literacy is imperative to our children’s education and to forgo the conversation would do them a huge disservice. In the early years of our marriage, we were a family living on a very modest single income. With a toddler and a newborn, coupons were very important to this Momma. Often times, my oldest daughter would sit with me while I clipped coupons or would share in my excitement when I found coupon stickers on products at the grocery store. On our toddler’s 4th birthday, she received some cash in a couple of her birthday cards from friends and family. She opened the card and proudly exclaimed, “Look Mom! Coupons!” Apparently, when I said “coupons are money” it must have really stuck with her. What If I Have Poor Money Management Skills? As I mentioned, it took more years than I care to admit before I learned how to turn around my poor money management skills. During those years, I was learning on my own, often times the hard way, about money management. Thankfully, our daughters were very young and didn’t fully know or understand our family budget. Our toddler knew we used coupons to save money and that we valued them. That was the starting point when it came to speaking with our children about healthy money habits. Sometimes, we have to learn alongside our children. And that’s ok! Allowing our children to see our mistakes and our growth is important. They’ll learn that even Mom and Dad make mistakes and there are opportunities to learn from them. Use our 2024-2025 Get Back on Track Budget Planner Our 10-page budget planner is sure to help you keep track of your spending and savings. Available in our online store for a limited time! Where to Find Financial Literacy Help for Yourself Many libraries, churches, and county extension offices offer financial education classes such as Dave Ramsey’s Financial Peace University. If you’re looking for a free online option, check out FIS Financial Literacy . They have courses for adults and young adults. Set up a meeting with the manager of your bank and ask for assistance on budgeting and good spending habits. Sometimes it just takes seeing it in print to fully understand where our money is going and where the problem lies. Perhaps there is someone in your life that you can trust and has shown responsible money management that can help you understand the pitfalls of your spending habits. Reach out to your utility providers and ask about budget billing or eliminate services you don’t need. Often times it's those seemingly small monthly charges that can break the budget. Once you have some knowledge under your belt, try using a free budget app through your bank or other credited financial institution to keep you going on the right track. Where to Find Financial Literacy Help for Your Children Toddlers & Preschool Age TheAzaleaHomestead.com Sesame Street PBS PBS Kids Tweens & Teens TheAzaleaHomestead.com Edutopia Washington State Dept of Financial Institutions Fitzsimons Financial Literacy Book Recommendations for Adults Why Didn't They Teach Me This In School? 99 Personal Money Management Principles to Live By Financial First Aid Essential Tools for Confident Secure Money Management Money Management Essential Guide on How to Get Out of Debt Financial Literacy Book Recommendations for Kids and Teens Money Puppies Money Bunnies The Wealth Playground Workbook Financial Literacy for Tweens Essential Money Skills Handbook for Teens Financial Literacy for Young Adults Future of Financial Success Children learn most by watching and modeling behaviors of those closest to them, such as their parents and other caregivers. Therefore, it is us who play a crucial role in setting a good example for them on how to manage money responsibly. Helping our children to understand the value of money and equipping them with the skills needed to manage it responsibly is an essential life skill. We owe it to our children to properly prepare them for the world in which they will one day lead. If you enjoyed this article, you may enjoy the following: The Importance of Life Skills: Are You Rescuing or Supporting? Ten Skills You Need to be a Homesteader: No Matter Your Circumstance Five Books on How to Live an Eco-Friendly Life Don’t forget to get your 2024-2025 Get Back on Track Budget Planner to help you keep track of your budget goals. Available in our online store for a limited time! 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!

Deliciously moist and fluffy, these muffins are bursting with lemon and raspberries! Jump to Recipe If you have young ones in the house, you know they snack a lot. I mean a lot , especially in the summer! Muffins can be a hearty breakfast or a filling snack, even for those with seemingly bottomless pits in their stomachs. The best part is they can be made ahead of time making them an easy option for those of us with things to do that don’t involve tending to the never-ending “request” for another snack. This recipe uses simple pantry staples making it friendly for the budget. You can make several batches of this homemade recipe for less than one or two store-bought packages. It also doesn’t include all of the extra “ingredients” so typically found in pre-packaged offerings in grocery stores. Those are things that I am looking for when it comes to offering healthier versions of snacks for my family. Check out my other muffin recipes! Cherry Vanilla Muffins Banana Walnut Muffins Double-Chocolate Orange Zucchini Muffins What You’ll Need to Bake Raspberry Lemon Muffins Flour For this recipe, I use organic, unbleached all-purpose flour. To ensure accurate flour measurements, use a spoon to add the flour to your measuring cup and level it off with a flat edge, like the back of a butterknife. Baking Powder and Baking Soda Salt Salt helps to preserve the flavor and prevent staleness. Sugar Sugar helps to keep baked goods soft and moist while adding sweetness. Eggs Fresh eggs help not only add flavor and moisture but also help create structure and stability within the batter. Unsalted Butter We love the richness real butter adds to baked goods. Using a high-quality butter helps the muffins to have a firmer texture. If you are dairy-free, butter can be replaced with a neutral oil like olive or avocado oil. Keep in mind that using oil may cause the batter to be thin and runny. Buttermilk The tanginess in buttermilk pairs perfectly with the lemons and raspberries adding complexity to each bite. 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 muffins! I typically do two scrubs against the grater then move the fruit slightly to get more zest.   Lemon Extract I absolutely love my homemade lemon extract and will likely never return to the store-bought version again! Homemade extracts offer a cleaner flavor, meaning they don’t taste artificial like the common store brands. They are also really affordable to make and easy to customize. If you don’t have lemon extract on hand, vanilla will do just fine. What’s the Difference Between a Muffin and a Cupcake? You’ll find that texture is the primary difference between muffins and cupcakes. While cupcakes are typically lighter and fluffier, muffins have a moister and denser consistency. Helpful Tips Raspberries - I typically use fresh or freeze-dried raspberries for this recipe. If using freeze-dried, you’ll want to reconstitute them by adding a little bit of water and allowing them to sit for a few minutes. Drain the water off of the raspberries before adding them to the batter. If using frozen raspberries, do not thaw them before mixing them into the batter. Folding the berries in gently will help to avoid your batter turning grey. Rest - Allow the batter to rest for 15 minutes before spooning into muffin pan. This will allow the flour time to absorb all of the wet ingredients and create a thicker batter. If the batter is on the thicker side, it's less likely to have spreading and “flat muffin tops.” Over-mixing - Do not over-mix the batter. Doing so will cause the muffins to become dense. Yield: 22-24 muffins Ingredients 2 cups flour 1 cup sugar ½ Tablespoon baking powder 2 teaspoons baking soda ½ teaspoon salt 2 large eggs 1 cup buttermilk 3 Tablespoons unsalted butter, melted 1 teaspoon lemon extract 2 Tablespoons lemon juice 2 teaspoons lemon zest 1 ½ cups raspberries Glaze 1 cup powdered sugar 2 Tablespoons lemon juice Directions Lemon Raspberry Muffins Preheat oven to 350 degrees. Prepare a 24-cup muffin tin with non-stick spray or baking liners. In a large bowl, mix together flour, baking powder, baking soda, and salt. Create a well in the middle of the flour mixture. Add sugar, eggs, buttermilk, lemon juice, lemon extract, and lemon zest. Mix all ingredients well until thoroughly combined. Gently fold in raspberries. Carefully spoon muffin batter into prepared muffin tin ensuring each cup is approximately ¾ of the way full. Bake for approximately 20-22 minutes. Insert a toothpick in the center of one muffin, if the toothpick comes out clean and free from any wet batter, the muffins are baked completely. Allow muffins to cool in pan for approximately 5-7 minutes. Carefully remove muffins from pan and allow to cool completely on wire baking rack. Glaze In a small bowl, mix together powdered sugar and lemon juice until well combined and all clumps have been removed. Drizzle glaze over the tops of the muffins. Muffins may be stored in an airtight container at room temperature for three days. How to Freeze Lemon Raspberry Muffins Place muffins on a cookie sheet and place them uncovered in the freezer for approximately 1 hour. Remove from the freezer and place the frozen muffins in a freezer-safe storage bag for up to 3 months. To thaw, simply remove the desired amount of muffins from the freezer-safe storage bag and place on a plate. Allow to thaw at room temperature for about 20 minutes or reheat from frozen in the microwave for approximately 2 minutes. If you tried this Lemon Raspberry Muffin recipe, we would love to hear how they turned out. Be sure to let us know in the comments below, tag us on Instagram @TheAzaleaHomestead, or share with us on Facebook! 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 tender, mouthwatering pork chops with a creamy honey mustard sauce recipe has the perfect amount of tang and sweetness. It will make it on your monthly meal plan every month! Jump to Recipe When it comes to budget-friendly meat cuts, it’s hard to find a better deal than pork chops. I was recently able to purchase some bone-in center cut pork chops for under $2.00 (US) per pound and I knew exactly what I planned to do with them. It had been awhile since I had made any sort of pork chop recipe and as soon as I saw these, I knew a creamy, honey mustard sauce would be fantastic. This recipe is simple enough for a busy weeknight but special enough to impress your dinner party guests! To make dinner extra special, serve with my Cheesy Au Gratin Potatoes , Sauteed Sugar Snap Peas , and homemade Honey Butter Yeast Rolls . Ingredients Needed to Make Honey Mustard Pork Chops Pork Chops For this recipe I typically use large, bone-in pork center cut chops that are about 1 ½ inches thick. Bone-in center pork shoulder steaks would also work. If you don’t eat pork or just aren’t a fan of it, this sauce is absolutely delicious on chicken thighs! I don’t find it necessary to brine the pork chops before cooking for this particular recipe, as the cooking time is fairly minimal and I’ve never had tough pork chops. However, you absolutely can if you wish to do so. 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. Picking a wine to use for cooking doesn’t need to be stressful or break the bank. I use an extremely affordable (less than $5.00 US) sauvignon blanc and it gets the job done. If you don’t have white wine or don’t wish to use it, a high-quality chicken or vegetable stock will do just fine. Honey I prefer to use raw, organic honey that I can easily find locally. The sweetness of the honey helps to counteract the bitter tanginess from the Dijon mustard. Dijon Mustard A distinct flavor palette of bold and tangy, Dijon mustard pairs perfectly with the sweetness of the honey and freshness of the lemon thyme used in this recipe. Half & Half This simple ingredient adds a creamy richness to the sauce without making it too heavy or too thin. It is also less likely to curdle when added to the skillet due to a higher fat content than regular milk. Seasonings Simple spices can easily amplify any dish! For this recipe I used my fresh lemon thyme 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. How to Make Honey Mustard Pork Chops First, you’ll need a large skillet with raised edges. I use my Calphalon Stainless Steel 5-quart saucepan . Next, you’ll want to gather all of your ingredients before you start cooking. This dish comes together quickly so you definitely want to have everything you need within arm’s reach. Use a paper towel to pat the pork chops dry. Then season each side with a little salt. Place the pan over medium-high heat. Add oil to pan and allow to heat up for a minute or two before placing the pork chops in. Fry pork chops for approximately 5 minutes on each side then transfer them to a plate. Cover the plate loosely with foil while you prepare the sauce. Reduce the heat to low-medium and carefully add in the white wine. Add Dijon mustard, honey, and half & half. Stir well to combine. Add the seasonings and stir again to incorporate them into the sauce. Return the pork chops and any juices to the skillet. Increase heat to medium and cover. Cover and cook pork chops for approximately 10-12 minutes or until cooked through. Don't be alarmed if your pork chops are still slightly pink when cooked to an internal temperature of 165-170 degrees Fahrenheit. We prefer our pork to be fully cooked. Leave the lid on the pan and turn off the heat. Allow pork chops to rest in the sauce for about 5 minutes before serving. Helpful Tips To make a simple brine, combine 3 Tablespoons of salt, 1 Tablespoon of granulated sugar, and 6 whole black peppercorns with 3 cups warm water. Once the salt and sugar have dissolved, place the pork chops into the brine and refrigerate for at least 30 minutes or up to 4 hours. The USDA recommends cooking pork chops to an internal temperature of 145°F (63°C) and letting them rest for three minutes. If fully cooked, the meat may retain some pink coloring due to the ingredients and natural preservatives found in many pork products. If you like this recipe, check out my Grilled Pork Chops with Asian Plum Sauce ! Ingredients 2 Tablespoons infused oil 4 Bone-in Pork Chops approximately 2 ½ - 3 pounds, 1 ½ inch thick ¼ teaspoon salt ½ cup white wine 3 Tablespoons Dijon Mustard 1/3 cup raw, organic honey 1 ½ cup half & half 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon lemon thyme ½ teaspoon ground black pepper ½ teaspoon paprika Parsley (optional) Directions Heat a large skillet over medium-high heat with 2 Tablespoons of infused oil . Pat each pork chop dry with paper towels. Season each side of each pork chop with salt. Carefully place each pork chop into a hot skillet. Fry pork chops for approximately 5-7 minutes on each side. Transfer pork chops to a plate and cover loosely with aluminum foil. Carefully add wine to skillet and use a spatula to scrap up any stuck on browned bits. Add Dijon mustard, honey, and half & half. Stir well to combine and simmer for 1 minute. Add pork chops and any juices back to the skillet and cover with sauce mixture. Cover and simmer on low-medium heat for approximately 10 minutes or until internal temperature of AT LEAST 145 has been met. Garnish with fresh parsley, if desired. Allow pork chops to rest for 3-5 minutes before serving. If you enjoyed this Honey Mustard Pork Chops recipe, please let us know by clicking the heart icon at the bottom right of the page or leaving a comment below. It’s a simple, meaningful way to help our small family business! 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 . Add a savory sweet complexity to burgers, steaks, pastas, soups, and more with this Homemade Caramelized Onion Powder! Jump to Recipe Recently, I found myself in my local big-box grocery store in search of cinnamon sticks. I'm almost out of my Homemade Apple Cinnamon Extract and wanted to make more long before baking season begins. However, I was stuck on the spice aisle for several minutes looking at all of the different varieties of spices available. Many were your basics: basil, oregano, rosemary, garlic, and onion powder. But there were a couple of mixed blends that seemed appealing and interesting to me. I checked the ingredients list on the container and just as I've come to expect, the list included things that I don’t necessarily want to serve to my family. Having my own garden, I have made my own seasoning blends before. But I was still thinking about that one blend with caramelized onions and butter. It just sounded so heavenly. Determined to come up with a cleaner, homemade version, to my kitchen I went! The ingredients for this homemade recipe are super simple: onions, water, and salt. That’s it! There’s no need for all of that other junk. How to Use Caramelized Onion Powder Some of our favorite ways to use Caramelized Onion Powder is as a seasoning on grill favorites like Caramelized Onion Burgers, chicken, and steak. It can also be used as a soup mix and as a savory-sweet seasoning on homemade popcorn! Equipment Recommended I do recommend some specialty appliances just to make this incredibly easy, however, you can use your oven at its lowest temperature if needed. You'll need to watch the onions closely as they may easily burn. Dehydrator OR Freeze Dryer Mortar and Pestle OR blender What Onions to Use for Caramelizing? Mild onions such as Vidalia, White, and Texas Sweet are high in natural sugars, making them ideal for caramelizing. You’ll Need These Ingredients to Make Caramelized Onion Powder 5 pounds onions, diced ¼ cup water ¼ teaspoon salt How to Make Caramelized Onion Powder First, dice the onions into small pieces, approximately ¼ - ½ an inch. You can do this manually with a sharp knife or with a food processor. Next, heat a large cast iron or stainless-steel skillet over medium-high heat. Add the diced onions and sprinkle with ¼ teaspoon of salt. Allow the onions to cook for several minutes, stirring them around periodically. The onions should have a dark golden-brown color when they're ready. Remove the onions from the skillet and allow to cool completely. Place the caramelized onions on dehydrator trays or freeze-dryer trays. Follow your appliance’s manufacturer's directions. Once the onions are completely dried through your preferred preservation method, grind the onions into a powder. Place the powder back into the dehydrator or freeze dryer until powder is completely dried. Helpful Tips Dehydrators don't hold in the odor of onions like freeze dryers do. If using a dehydrator, you may want to move it to a covered outdoor space, such as deck or patio. If you are using a dehydrator, this should take about 8-10 hours at a temperature of 152 degrees Fahrenheit. If you're using a freeze-dryer, you can expect this to take approximately 16 hours. If using a standard oven for drying, monitor the onions often! It is easy for the onions to burn quickly. Crush the dried onions into a powder by using a mortar and pestle, a food processor, blender, or spice grinder. Do not skip the step of placing the caramelized onion powder back into the dehydrator or freeze dryer! The friction created during the powdering process can create new moisture. Be sure to check your onions once they have gone through your desired preservation method (both times). You want to ensure there is absolutely no moisture before storing in an airtight container or mylar bag! If you enjoyed this Caramelized Onion Powder recipe, you may enjoy these other homemade favorites: The BEST Homemade BBQ Sauce Asian Plum Sauce Peach Lemonade Concentrate If you want to help a small family business in a big way, click that heart icon at the bottom right and share this recipe with someone who enjoys delicious homemade food! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today!

Penne pasta and spicy ground sausage come together in a creamy, cheesy sauce to create an Alfredo with a kick! Jump to Recipe My absolute favorite pasta dish is a creamy alfredo pasta with a delicious protein like grilled chicken or steak, or savory sauteed shrimp on top. When I recently had a huge hankering for an alfredo pasta, I set out to create a delicious bowl to satisfy the (probably perimenopausal) craving. However, with no thawed chicken, steak, or shrimp in sight, I turned to a lone package of spicy Italian sausage sitting in my fridge. Why was the lone package of spicy Italian sausage there you ask? Well, because on Sundays, I pull out 3 or 4 meat options from our deep freezer and place them in the fridge to thaw. One night I made Classic Homemade Meatloaf , the next was Slow-Cooker Chili Lime Pork Carnitas , and the next was Cheesy Chicken Broccoli Rice Casserole . I put off cooking the sausage because I wasn’t entirely sure what I wanted to make with it and by the end of the week, it was the last one standing. With the hankering and hot flashes hitting hard, I went in search of ingredients. After rummaging around my fridge, I found a half-full container of half and half and some remnants of parmesan and asiago cheeses left over from making 5 Cheese and Italian Sausage Baked Penne last week. A quick check of the pantry delivered some freeze-dried spinach. I now had somewhat of an idea of what I was going to do. I wanted an Alfredo pasta and by golly, I was going to make one! What you’ll need to make this Spicy Sausage and Spinach Alfredo: Italian Sausage I used spicy Italian sausage links and removed the casings. However, a pre-ground would be ideal. Feel free to use a mild Italian sausage if you’re not big on heat. Pasta I used penne pasta because it’s what I had on hand, and I knew it could hold up to the sauce. You can really use any kind of pasta; a fettuccine or rigatoni would work just fine. White Wine Adding a little wine goes a long way! It can help to add acidity and brightness to the dish. Cream Again, using what I had on hand, Half & Half got the job done. For that delicious, creamy consistency, you don’t want to skimp out on this ingredient. 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. Cheese A mix of parmesan, asiago, and mozzarella offers a creamy complexity to each bite. Seasonings Pantry staples like salt, pepper, onion powder, garlic powder, and Italian seasoning provide loads of flavor and are extremely budget-friendly. Why you’ll love this Spicy Sausage and Spinach Alfredo: Deliciously spicy and creamy, this dish is comfort food at its finest! This recipe is perfect all on its own or as the star of the dinner table. Serve this entrée with my Simple Sauteed Green Beans and Honey Butter Yeast Rolls for a meal that is sure to impress. If you’re like me and need quick and easy meals that everyone will enjoy, this dish fits the bill! How to Make Spicy Sausage and Spinach Alfredo This pasta dish comes together in about 30 minutes, making it perfect for those busy weeknights or when you have a (critical?) craving for alfredo. First, bring 6 cups of water to a boil. Add a pinch or two of salt to the water to help season the pasta noodles. Cook pasta for about 10-12 minutes. Drain the pasta water. Set pasta aside. In a large pan, cook sausage until browned and no longer pink. Remove the sausage from the skillet and set aside a paper towel-lined plate. Carefully add the wine (or chicken stock) to the pan and scrape up any stuck-on bits from the sausage. This will add flavor to our sauce. Melt the butter in the pan and add in the half & half, chicken stock, seasonings, and cheeses. Fold in the spinach and allow a minute or two to wilt. Add the sausage and pasta back to the pan and gently mix well to combine all ingredients. Serves 6 Ingredients 1 pound ground spicy Italian sausage 12 ounces penne pasta ¼ cup white wine or chicken stock 1 stick butter 2 cups half and half ½ cup chicken stock ½ Tablespoon garlic powder ½ Tablespoon onion powder 1 teaspoon Italian seasoning ½ teaspoon salt ¼ teaspoon pepper ¼ teaspoon crushed red pepper flakes (optional) 2/3 cup parmesan cheese 1/3 cup asiago cheese 1 cup mozzarella cheese 2 cup spinach Directions In a large pot, bring 6 cups of water to a boil. Cook pasta for approximately 12 minutes. Drain water. In a large pan over medium heat, cook sausage for approximately 3-4 minutes or until browned on both sides. Remove sausage with a slotted spoon and place on a paper towel-lined plate. Deglaze pan by carefully adding white wine or chicken stock. Scrap up any stuck-on remnants of the sausage. Melt butter in the skillet then add half and half, chicken stock, and seasonings. Whisk over medium-high heat for approximately 1-2 minutes. Fold in cheeses and allow to melt. Fold in spinach and allow 1-2 minutes for it to wilt. Reduce heat and simmer on low for approximately 5-7 minutes or until sauce begins to thicken. Return sausage to pan and add cooked pasta. Gently mix to incorporate all ingredients until heated throughout. Want to help a small family business in a big way? Click the heart at the bottom of this post and share this Spicy Sausage and Spinach Alfredo 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!

Homemade Asian-inspired meatballs tossed in a flavorful teriyaki sauce! Jump to Recipe I've mentioned once, twice, or probably a million times by now that I love to meal prep. As a busy mom who works outside of the home, I need meals to be quick, easy, affordable, and something that my picky eaters will enjoy. Sometimes that can get a little overwhelming and boring. When I need a little something new to add to our meal rotation, I look to what is already working. In this case, meatballs. We love having meatballs subs so I got to thinking about how I could work with those basic ingredients but create something new and different. These Teriyaki Meatballs are just what I was looking for. They're tender, juicy, and full of so much flavor! I served these over a bed of white rice with lots of sauce and topped it off with homegrown, freeze-dried green onions. We were fighting for the leftovers the next day! Try them paired with my Sauteed Sugar Snap Peas or my Simple Sauteed Green Beans ! If you like this Teriyaki Meatball recipe, check out our other favorites: Homemade BBQ Meatballs Italian Meatball Sub The Best Homemade Greek Burgers To make these Teriyaki Meatballs you'll need: Ground Beef If you're using only ground beef, you’ll want to use at least an 80/20 blend to ensure the meat doesn't dry out. Overworking the meat can make the meatballs tough and dry. So, working quickly with a cold meat mixture is key to keeping all of that moisture locked in. Breadcrumbs Those random ends of bread that my kids don’t care for aren’t tossed in the trash! I keep them in a quart-sized, freezer-safe bag until I need to make breadcrumbs. I use my food processor to grind them up finely. Egg A simple egg can add moisture and a rich flavor. It will also help to bind our meat mixture together. I like to add just a splash of milk to my egg for additional richness and another moisture component, but this is completely optional. Soy Sauce A pantry staple for many Asian dishes, soy sauce adds a delicious umami flavor. Herbs and Spices When it comes to adding flavor, the right herbs and spices are key. Garlic and onion both offer delicious flavor and aromatic powerhouses like ginger and cumin are sure to add a flavorful spice to every bite! Cornstarch A key ingredient to thickening our sauce. Why we love these Teriyaki Meatballs: Quick and easy to make on a busy weeknight Freezer-friendly making them perfect for meal prep A delicious appetizer for game day, potlucks, and holidays. Super budget-friendly Want to make this recipe together? Watch me make Teriyaki Meatballs on YouTube! Yield: 36 Meatballs Ingredients Meatballs 2 pounds ground beef 1 Tablespoon onion powder 2 Tablespoons parsley 2 teaspoons garlic 1 teaspoon mushroom powder 1 teaspoon ground ginger ½ teaspoon cumin ½ teaspoon paprika ¼ teaspoon ground black pepper 2 teaspoons Worcestershire sauce 2 teaspoons soy sauce 2 large eggs ¾ cup breadcrumbs Sauce 1 cup soy sauce ½ cup honey ½ teaspoon mushroom powder ¼ teaspoon crushed red pepper 1 Tablespoon garlic powder 1 Tablespoon cornstarch Directions First, preheat the oven to 375 degrees. Set aside a 9x13 baking dish. Mix together all of the meatball ingredients in a large bowl. You want to use either a wooden spoon or just your fingertips to combine the ingredients gently. Don’t overwork the mixture or it won’t hold together when you form the meatballs. Next, using a small cookie scoop, begin forming meatballs. Place into baking dish. Bake for approximately 20 minutes. Then add prepared sauce to cover the meatballs and continue baking for about 15-20 more minutes. It's recommended beef be cooked to an internal temperature of at least 160 degrees. How To Freeze Teriyaki Meatballs Prepared meatballs can be stored in the refrigerator for up to 5 days or freeze them in their raw or cooked form for up to 2 months. Allow frozen meatballs to thaw prior to baking and be sure to use an internal thermometer to check for doneness. It is recommended beef be cooked to an internal temperature of at least 160 degrees. Want to help a small family business in a big way? Click that heart icon at the bottom right of this page and share this Teriyaki Meatball recipe with anyone who enjoys 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, juicy chicken, smokey homemade barbecue sauce, and a creamy combination of mozzarella and sharp white cheddar piled onto an easy homemade crust make this pizza a fun family favorite. Take-out pizza will be a thing of the past once you try this delicious homemade version! Jump to Recipe When you love the taste and cost savings cooking at home provides it's easy to be inspired. After home canning the Best Homemade Barbecue Sauce recently, I knew I had to make a homemade pizza with it. And what goes better with barbecue sauce than juicy chicken and crispy bacon? Restaurant pizza just doesn’t even come close to this deliciousness! Making a homemade pizza almost completely from scratch may seem overwhelming but with just a little preparation, it really does come together pretty quickly. Even on the busiest of weeknights, it's easy to get dinner on the table fast by using homemade convenience items. If you aren’t quite prepared to make this pizza from scratch, don’t worry I’ll give you my best store-bought recommendations! To Make this BBQ Chicken Pizza you will need: Pizza Dough Homemade pizza dough is made up of simple pantry staples like flour, yeast, salt, and oil. Mixed with warm water for just a few minutes and with a quick rise of about 10 minutes, you can have a homemade pizza crust ready to go by the time the chicken is done cooking! If your local grocery store has fresh pizza dough available in their bakery, I highly recommend picking up a few. They freeze well and thaw pretty quickly making them great to have on hand for a quick meal. In my neck of the woods, I can find fresh dough at Publix. Aldi has refrigerated pizza dough as well, but it isn’t as fresh tasting as the one from Publix, in my opinion. If you’re really in a pinch, a Pillsbury pizza crust will be just fine. Barbecue Sauce We absolutely love my homemade barbecue sauce . It really is the BEST. It's a home-canned recipe that definitely takes a little time, but it is so worth it. My future self is always so happy for my past efforts! You can make a semi-homemade barbecue sauce in about 15 minutes and there’s no home canning required! Simple ingredients like ketchup, brown sugar, Worcestershire sauce, and a couple of spices are really all you need to make a quick and easy semi-homemade barbecue sauce. Semi-Homemade Barbecue Sauce 1 cup ketchup ¾ cup brown sugar 2 Tablespoons apple cider vinegar 1 ½ Tablespoons Worcestershire Sauce 1 teaspoon chili powder 1 teaspoon onion powder 1 teaspoon garlic powder ½ teaspoon salt ¼ teaspoon ground black pepper Combine all ingredients in a small saucepan. Simmer over low-medium heat for approximately 10 minutes. We enjoy Sweet Baby Ray’s original barbecue sauce. Aldi’s store brand is extremely similar, and both are very affordable. Chicken I like to use a boneless, skinless chicken breast for pizza, but you could certainly use a couple of boneless, skinless chicken thighs. This is also a great way to use up any leftover chicken! To make things super easy, you can purchase a rotisserie chicken and shred it at home in just a couple of minutes. Red Onion Fresh red onions offer a mild tanginess and a bit of freshness that marries well with the other savory flavors. Bacon Am I the only one who thinks bacon makes everything better? Crumbly crisp bacon is a must on this savory pizza! To really speed up this process, you can purchase microwavable bacon at the grocery store. Cheese We love a blend of creamy mozzarella and sharp white cheddar cheese. However, a blend of provolone and parmesan would also be delicious. We think freshly shredded gives the best overall flavor because it doesn’t typically have the preservative coating found on store-bought shredded cheeses. A quick store-bought option is Tillamook Italian blend. It's delicious, convenient, and the ingredients are pretty clean. Let’s Make BBQ Chicken Pizza! First, you’ll want to prepare your dough. If using store-bought, just follow the package directions. If using homemade, you can follow this recipe . Next, cook the bacon until brown and crispy in a medium skillet over medium heat. Remove from skillet and place a paper towel-lined plate to allow excess oil to drain off. When cool enough to handle, break the bacon into smaller pieces. Add diced chicken breast to skillet with residual bacon grease. Cook chicken for approximately 5-7 minutes, or until cooked through and lightly browned on all sides. Remove from heat and place on a paper towel-lined plate to allow excess oil to drip off. I usually just pile the chicken on top of the bacon to avoid dirtying up another plate. I’m a rebel that way. Top prepared pizza dough with about ½ to ¾ cup of prepared barbecue sauce, circling it around the dough but leaving about a 1-inch rim of crust. Begin layering the cooked chicken and bacon pieces. Top with sliced red onion and shredded cheeses. Bake in a 400-degree oven for approximately 16-20 minutes or until the crust is golden brown and the cheese is melted. Remove from the oven and allow to cool for at least 5 minutes before cutting into slices. Allowing the pizza just a few minutes to cool will help the cheese stay intact rather than sliding off immediately. Make this recipe with me on YouTube! Ingredients 4 strips bacon, cooked and crumbled 1 large chicken breast, diced ½ teaspoon salt ¼ teaspoon ground black pepper ½ red onion, diced 1 ½ cups shredded Mozzarella cheese ½ cup freshly shredded sharp white cheddar cheese ½ - ¾ cup Homemade BBQ Sauce Homemade Pizza Dough Directions Preheat oven to 400 degrees. Prepare dough according to recipe or package directions. Over medium heat, cook bacon in a medium skillet until brown and crispy. Remove cooked bacon from skillet and place on a plate lined with paper towels. Break bacon into pieces. Add diced chicken to the hot bacon grease left in the skillet. Cook chicken for approximately 5-7 minutes or until cooked through completely. Remove chicken from skillet and add to a plate lined with paper towels. Add barbecue sauce to prepared pizza dough leaving a 1-inch rim for the crust. Top with cooked chicken, bacon pieces, and red onion slices. Top with shredded cheeses. Bake for approximately 16-20 minutes or until crust is golden brown and cheese is melted. Allow to cool 5 minutes before cutting. If you made this BBQ Chicken Pizza, we would love to know how it turned out. Let us know in the comments! 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 pasta is a weeknight favorite at our house! It's packed with five flavorful cheeses, delicious Italian sausage, and affordable pantry staples. I like to prep it the night before and then throw it in the oven when I'm ready. Make this recipe with me on YouTube! Serves 8 Ingredients 16 ounces Penne pasta 1 pound ground Italian sausage 6 cups spaghetti sauce 1 large onion, chopped 1 green bell pepper, chopped 6 cloves garlic, minced 3 large Roma tomatoes, diced 1 large egg 16 ounces small curd cottage cheese 1⁄2 cup heavy cream 12 ounces shredded Mozzarella cheese, divided 5 ounces freshly grated Parmesan & Asiago cheese, divided 4 ounces shredded smoked Provolone cheese, divided 1 Tablespoon dried parsley 1 Tablespoon ground black pepper 1⁄2 Tablespoon fine sea salt, plus 1 teaspoon for pasta water 1 teaspoon chili powder 2 teaspoons dried basil 2 teaspoons dried oregano Want to save this recipe for later? Pin  it! Directions Preheat oven to 375 degrees. In a large skillet over medium-high heat, cook sausage until cooked through and browned. Drain on paper towel-lined plate and set aside. In a large bowl, add dry pasta, cooled cooked sausage, and spaghetti sauce. Mix well to combine. In a medium bowl, combine egg, cottage cheese, heavy cream, half of each cheese, and spices. Gently fold cheese mixture into pasta mixture. Mixture should be liquidy to allow enough moisture for pasta to cook. Pour mixture into a 10x15 baking dish and bake uncovered for approximately 50 minutes or until pasta is cooked. Top with remaining cheese and bake an additional 5-10 minutes or until cheese is melted and bubbly. Note: This recipe freezes beautifully! You can half the mixture to make two meals from this recipe. Prepare as above, pour uncooked mixture into a freezer-safe baking pan, and cover tightly with foil. When ready to bake, thaw in the refrigerator for 24 hours and then bake uncovered as directed. Add additional cheese to the top if desired.

These Homemade Greek Burgers are tender, juicy, and packed full of aromatic herbs like oregano and rosemary. You may have had a burger, but you’ve never had a biftekia like this! This post may contain affiliate links. See disclaimer . Jump to recipe During my final years of undergrad study, it was required that I take a foreign language class. I chose Greek because it seemed fun and exciting, and it fit my schedule perfectly. So, for two whole semesters every Monday evening, I spent two hours learning Greek. Did I mention that I was the only student in the class? Talk about nerve racking! There was definitely no sliding by with the one-on-one instruction. In the end, I loved it, and I'm still so thankful I had a very patient instructor! Inspired by the delicious Greek food my instructor would sometimes bring to class, I created this delicious, mouthwatering biftekia . The fresh herbs really make this burger sing! I like to serve it with my Homemade Fried Potato Chips and Tzatziki Sauce for a fantastic Greek-inspired meal. To make The Best Homemade Greek Burgers you'll need: Ground Lamb Ground lamb can often be found in most grocery stores. It's as versatile as ground beef but offers a rich earthiness with a slightly sweet undertone. Ground Beef The ground lamb is very lean. Adding ground beef will not only help balance the flavor but it will make a juicer burger. You'll want to use at least an 80/20 blend. Eggs Eggs add moisture and a nice richness to the meat. They also act as a binder to help the patty keep its shape. Breadcrumbs I love to use freshly toasted homemade breadcrumbs in my burger and meatball recipes. The breadcrumbs not only act as a binder but will also help the meat retain its moisture. Herbs and Spices When it comes to adding flavor, the right herbs and spices are key. Garlic and onion both offer a delicious umami flavor that pairs perfectly with the savoriness of the ground beef and the richness of the ground lamb. Aromatic powerhouses like oregano, dill, and rosemary 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. Let’s Make The Best Homemade Greek Burgers! Making these burger patties is super simple and really comes together in just a few easy steps. First, you’ll need a large mixing bowl to work the meat in. Using one hand, combine the ground lamb and ground beef just slightly with your hands. You're just breaking up the large portions it likely came out of the package in. Next, add eggs, breadcrumbs, herbs, and spices. Using both hands work everything into the meat by gently folding and pressing everything together. If you’ve ever worked with fresh dough, it's the same kind of kneading concept here. You don’t want to overwork the meat mixture because it can quickly dry out. Form the patties by pinching off a small amount. You want about ¼ of a cup or about 4 to 5 ounces. Roll the meat mixture into a ball then begin flattening it with your palms. You want the patty to have about ¾ to 1-inch thickness. The patty should be close to the same width as the bun you are using. In a large skillet over medium heat, add 1 Tablespoon of oil. I love my Cayenne and Garlic Infused Oil for this recipe. Allow the pan to become hot and carefully add patties until the pan is full but not overcrowded. In my 12-inch stainless steel pan I am able to fit three patties. Brown each side of the patty for approximately 4 minutes or until an internal temperature of 155 is reached. Remove burgers from pan and allow to rest for a couple of minutes. Place the patty on the bun and top with your favorite toppings. We love fresh-from-the-garden spinach, creamy feta cheese, and tangy red onions. You could also top it with a delicious homemade Tzatziki Sauce ! Make this recipe with me on YouTube! Yield: 6-8 Burgers Ingredients 1-pound lean ground beef 1-pound ground lamb 2 large eggs 1/4-1/2 cup plain breadcrumbs 1 teaspoon ground black pepper 1 teaspoon dried rosemary 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon crushed red pepper flakes 1 teaspoon ground cumin 1 teaspoon dried oregano 2 teaspoons salt 1 Tablespoon dried parsley 1 Tablespoon dried dill Zest from one lemon Directions In a large bowl, mix all ingredients together until thoroughly combined. Form the patties by pinching off a small amount. You want about ¼ of a cup or about 4 to 5 ounces. Roll the meat mixture into a ball then begin flattening it with your palms. You want the patty to have about ¾ to 1-inch thickness. The patty should be close to the same width as the bun you are using. In a large skillet over medium heat, add 1-2 Tablespoon of oil. Brown each side of the patty for approximately 4 minutes or until an internal temperature of 155 is reached. Remove burgers from pan and allow to rest for a couple of minutes. Place the patty on the bun and top with spinach, feta, and diced red onions. If you enjoyed this recipe, please 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!

Homemade pizza dough and homemade pizza sauce are the delicious base for these family-favorite pizza pinwheels! Layers of pepperoni, mozzarella, and parmesan are wrapped into a delicious pinwheel shape to create an easy and delicious appetizer, snack, or quick dinner that’s fun to eat! This post may contain affiliate links. Read our disclosure policy . Jump to recipe As a busy, homeschooling mom who works outside of the home, I need meals that are quick and delicious. Oh, and they need to be as homemade as possible. If you can relate and could use a little inspiration, welcome! As I mentioned in my BBQ Chicken Pizza post , we love pizza night in our house but sometimes it can get a little ho-hum. Fortunately, homemade pizza is completely customizable! Changing up sauces and toppings is a quick and easy fix to liven things up, but another way is how pizza is presented. Pepperoni Pizza Pinwheels make pizza night fun again! Not only are these delicious pizza pinwheels cute and tasty, but they also freeze and reheat beautifully! I like to make a double recipe and store them in the freezer. When the kids are in need of a quick lunch or snack, they simply take one out and microwave it for about a minute. If you need a quick lunch for work or school, they thaw quickly and will be ready by lunchtime. Voilà! Quick, easy, delicious, and almost completely homemade. Yep, that checks all of my boxes! Ready to get started? For this Pizza Pinwheels recipe, you will need: Homemade Pizza Sauce There’s just something about a homemade pizza sauce. Maybe it’s the taste of last summer’s tomatoes, garden fresh herbs, or the hard work that went into preparing a big batch to last all year long. Whatever it is, homemade pizza sauce just can’t be beat. If you’re not a home canner yet or if you just have yet to restock, no worries! You can make a quick and easy version. If I need to make a sauce, I like to make it before I start on the dough. This way my sauce has plenty of time to cool down before I add it on to the dough. 1 6-ounce can tomato paste 1 ½ cup water 2 Tablespoons infused oil 2 teaspoons dried oregano* 2 teaspoons dried basil* 1 teaspoon garlic powder 1 teaspoon onion powder ½ teaspoon salt ¼ teaspoon ground black pepper ¼ teaspoon chili powder Combine all ingredients in a small saucepan and simmer over medium heat for approximately 5-7 minutes. Mix continuously until the paste begins to thin out. If you prefer a thinner sauce, add one tablespoon of water until you reach your desired preference. Allow the pizza sauce to cool to room temperature before placing onto the dough. I like to make my sauce first, then my dough so that it has plenty of time to cool down before If you need a store-bought substitution, we really liked Target’s Good & Gather Organic Pizza Sauce. * 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. Make this recipe with me on YouTube! Homemade Pizza Dough Preparing homemade pizza dough is really simple. It only takes 6 pantry staple ingredients that you likely already have on hand. If you’re using a pizza dough that’s been frozen, you’ll need to thaw it out at room temperature for a few hours before trying to roll it out. You can also use your favorite store-bought pizza dough. In a pinch, I’ve used one from Publix bakery and it was pretty good. Chive & Onion Cream Cheese Spread You may be asking yourself, is this really a necessary ingredient? The answer, probably not. But it is so worth adding! It adds a creaminess that pairs perfectly with the acidity of the pizza sauce. I love this one . Pepperoni Slices I like to get our pepperoni slices from the deli department. I find the larger slices cover more of the dough surface without popping out when I roll the dough up. I ask for the pepperoni to be sliced at 1/16 of an inch. This provides a slice that is thick enough to not tear to shreds when cut and holds up to the thickness of the dough. It’s also thin enough to get a good bang for my buck. Cheese What’s more classic on pizza than mozzarella cheese? We love the creaminess of the mozzarella paired with the tangy and nutty complexity of parmesan. I highly recommend skipping the pre-shredded varieties at the store and opting for a good quality cheese block like Tillamook, Cabot, or Organic Valley instead. Pre-shredded cheese has an anti-caking agent to help prevent it from sticking together and to preserve it. However, this anti-caking agent dries out the cheese and causes it to not melt very well. And what good is unmelted cheese on pizza? None I tell you! Yield: approximately 12 pinwheels Ingredients ½ - ¾ cup Homemade Pizza Sauce Homemade Pizza Dough Chive & Onion Cream Cheese Spread 15 Pepperoni slices, large deli cut (roughly 3 inches in diameter) 2 cups mozzarella cheese, shredded ½ cup parmesan cheese, finely shredded Directions Roll out pizza dough onto a floured sheet of parchment paper into a large rectangle shape (about 12" by 14" works best), about ¾” to 1” thickness. Using a rubber spatula, spread the onion and chive cream cheese evenly over the dough leaving a one-inch margin along the edge of one side lengthwise. Pour the pizza sauce evenly over the cream cheese. Use the rubber spatula to even the sauce out over the dough, continuing to leave a one-inch margin along the edge of one side lengthwise. Add the pepperoni slices over the pizza sauce, then evenly distribute the shredded cheeses over the pepperoni slices. Starting with the lengthwise edge without the one-inch margin, begin rolling the dough lengthwise as tightly as possible to form a log shape. Seal the edges of the dough with a little water, then wrap the rolled dough with parchment paper and place into a freezer-safe bag. Freeze the rolled dough for approximately 30 minutes or until hardened but not completely frozen through. Unwrap the dough from the parchment paper and using a serrated knife, begin cutting 1-inch rounds lengthwise until the entire dough log has been cut. Place the pinwheels on a baking sheet lined with parchment paper. Bake at 400 degrees for approximately 14-17 minutes or until the dough is golden brown and the cheese has melted. Remove from the oven and allow to rest for at least 5 minutes before serving as they will be piping hot. Freezing Instructions: These quick bites are also a crowd-pleaser at potlucks, parties, and game days. To prepare them ahead of time, simply prepare as directed but leave it whole and freeze it. Remove from the freezer and allow it to thaw at room temperature for about an hour or until you can cut through the dough with a serrated knife into 1-inch rounds. Bake as directed. To freeze prepared Pepperoni Pizza Pinwheels, store in a gallon-sized freezer-safe bag for up to 2 months. To reheat, place in microwave and heat for 1-2 minutes or until heated through or place on a parchment line baking sheet and bake in a 350-degree oven for approximately 15 minutes or until heated through. If you made these delicious Pepperoni Pizza Pinwheels let us know in the comments below what your favorite pizza toppings are. We love to hear 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!