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This casserole has all of your loaded baked potato favorites, tender potatoes, crispy bacon, creamy sour cream, and LOTS of ooey-gooey cheese! Jump to Recipe When it comes to satisfying meals, a delicious casserole is hard to beat, especially when it’s as versatile as this loaded hashbrown casserole. This dish checks all of the boxes: it’s hearty, uses affordable ingredients, and is simple to whip up. Perfect for a casual family meal or as a showstopper on a potluck table, this casserole is sure to please a crowd! Why You’ll Love This Loaded Hashbrown Casserole Recipe Budget Friendly . This dish uses affordable ingredients that are easy to keep on hand. Versatility . Put your own twist on this family favorite by adding in your favorites like breakfast sausage or extra veggies. Meal Prep . This casserole can be made up to two days in advance, making it perfect for meal prepping. What to Serve With Loaded Hashbrown Casserole This dish is hearty enough to stand on its own but if you want to round out the meal, add a batch of homemade buttermilk biscuits and fluffy scrambled eggs. Helpful Tips For Making Loaded Hashbrown Casserole Freshly Shredded Cheese. We think freshly shredded gives the best overall flavor because it doesn’t typically have the preservative coating found on store-bought shredded cheeses. Using Frozen Potatoes . Frozen shredded potatoes will work just fine. Taste . Taste test the potatoes at the 45-minute mark to ensure they are your desired tenderness. Advertisement Hungry For More Homestyle Recipes? Check out these family favorites! Easy Homemade Macaroni and Cheese Cheesy Chicken Broccoli Rice Casserole Classic Homemade Meatloaf Ingredients 4 large fresh potatoes (Russet or Yukon Gold work well) 1 pound bacon, cooked and crumbled 1 small yellow onion, finely chopped 2 cups sour cream 1 cup milk 1 stick unsalted butter, melted 1 cup sharp cheddar cheese, freshly shredded, divided 1 cup Pepper jack cheese, freshly shredded Salt and pepper to taste Chives ( optional ) Directions Preheat oven to 375°F. Peel and grate the 4 large fresh potatoes using a box grater or a food processor. After grating, rinse then soak the potatoes in cold water for at least 30 minutes to remove excess starch. Drain well and pat dry with a clean kitchen towel. In a large mixing bowl, combine the grated potatoes, 1 pound cooked bacon crumbles, 1 cup each of shredded sharp cheddar cheese and shredded Pepper jack cheese, 1 small diced yellow onion, 2 cups of sour cream, 1 cup of milk, and 1 stick of melted butter. Season with salt and pepper to taste. Prepare a 9x13-inch baking dish with cooking spray or butter. Pour the potato mixture into the dish and spread it evenly. Cover the dish with aluminum foil. Bake for approximately 45 minutes. Carefully remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and crispy. Allow the casserole to cool for 5-10 minutes then add chives to the top prior to serving. How to Make Loaded Hashbrown Casserole Ahead of Time Prepare the casserole as directed. Cover baking dish with foil and store in the refrigerator until ready to bake. Remove from refrigerator and allow baking dish to come to room temperature before placing in preheated oven. How to Store Loaded Hashbrown Casserole Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. How to Freeze Loaded Hashbrown Casserole Prepare as directed. Cover baking dish tightly with foil and/or plastic wrap or with a secure snap lid. Casserole can remain in the freezer for up to 3 months. When ready to bake, allow the casserole to thaw in the refrigerator then bake as directed. If you enjoyed this Loaded Hashbrown Casserole recipe, let us know by clicking that heart icon at the bottom of the screen! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today! Advertisement

A twist on the traditional deviled eggs recipe that adds a kick of spice and a touch of sweetness that will leave your guests asking for more. Jump to Recipe Think back to your childhood and conjure up memories of the holiday table spreads. Is there a constant that seems to always make an appearance? For me, it’s the classic deviled eggs. No matter the holiday or the season, they were sure to be found on my grandma’s table. Today I’m taking the classic recipe and giving it a bit of a twist with the addition of sweet and spicy mustard. This simple addition strikes the perfect balance between tangy sweetness and a little heat. It complements the creamy yolk mixture beautifully, creating a deviled egg that is both familiar and exciting. Whether you’re preparing for a summer picnic or a cozy family dinner, this recipe is sure to impress! Advertisement Why You’ll Love This Sweet and Spicy Deviled Egg Recipe Easy to Make ahead of time Easy to Customize heat preferences Budget Friendly (most of the time) depending on product availability and if your chickens are producing How to Serve Sweet and Spicy Deviled Eggs They bring a sense of nostalgia to any special or casual occasion so just a simple platter of these little beauties will do. I enjoy them as a component in a homemade chef salad. They’re also delicious smashed up a bit and served as a topping on warm, buttery toast! Ingredients 6 large eggs 1 teaspoon baking soda 3 Tablespoons mayonnaise 1 Tablespoon Sweet and Spicy Mustard 1 teaspoon apple cider vinegar ½ teaspoon garlic powder ½ teaspoon onion powder Salt and pepper to taste Smoked Paprika for garnish Fresh chives or parsley for garnish (optional) Directions Place the six eggs in a single layer in a saucepan. Cover them with cold water and add 1 teaspoon of baking soda. Bring the water to a boil over medium-high heat. Once boiling, remove the saucepan from the heat, cover it with a lid, and let the eggs sit for 12-15 minutes. After the eggs have cooked, transfer them to a bowl of ice water to cool for about 5 minutes. This helps make peeling a bit easier. Once cooled, gently tap the eggs on a hard surface and peel them under running water. Slice each egg in half lengthwise and carefully remove the yolks, placing them in a bowl. Set the egg whites aside on a serving platter. Mash the yolks with a fork until smooth. Add the 3 tablespoons of mayonnaise, 1 tablespoon of Sweet and Spicy Mustard, 1 teaspoon apple cider vinegar, ½ teaspoon of garlic powder, and ½ teaspoon of onion powder and salt, and pepper to desired taste preference to the mashed yolks. Mix until the filling is creamy and well combined. Taste and adjust seasoning as necessary. Using a spoon or a piping bag, fill each egg white half with the yolk mixture. If using a piping bag, you can create decorative swirls for a fancier presentation. Lightly sprinkle smoked paprika over the filled eggs for color and flavor. Add a few sprigs of fresh chives or parsley if desired. Serve immediately or refrigerate until ready to serve. Advertisement Helpful Tips For Making Sweet and Spicy Deviled Eggs Avoid overboiling the eggs to keep the yolks from turning green. A sharp knife will keep the delicate egg whites from breaking while cutting them in half. Taste as you go. If you want a little extra heat, add an additional tablespoon of Sweet and Spicy Mustard and sprinkle with fine chili flakes. Store-bought eggs typically peel easier than farm-fresh eggs. Using more baking soda (about a tablespoon) can help the farm-fresh eggshells soften a bit more. How to Store Sweet and Spicy Deviled Eggs Store filled eggs in an airtight container for up to 3 days in the refrigerator. Can Sweet and Spicy Deviled Eggs Be Frozen? Freezing is not recommended as it will significantly change the texture of the eggs. Want More Delicious Spicy Appetizers? Check Out These Fan Favorites! Cajun Mashed Potato Balls with Creamy Cajun Dressing Classic Buffalo Chicken Dip Cajun Turkey Sliders Whether you’re serving these Sweet and Spicy Deviled Eggs at fun gatherings or as part of a simple dinner, these little beauties are sure to be hit! If you enjoyed this recipe, be sure to let us know by clicking that heart icon at the bottom of your screen. Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today! Advertisement

This decadent chocolate fudge offers a delicious minty flavor balanced with a subtle taste of sea salt. Jump to recipe This post may contain affiliate links. Read our disclosure policy . Is there anything better than having a couple of hours all to yourself? No running errands, no work, no taking the kids to all of their activities, no chores. Nothing. Just the quiet freedom to do whatever you want for a bit. Though those moments may be rare, I enjoy them wholeheartedly and with a little guilty pleasure. I have a confession to make, friends. I have a weakness for a certain “reality” television show. I've been an avid watcher for the last 20 years or so. I feel like I have grown up with these people over the years, from unruly, partying 20-somethings to (mostly) mature adults. They’re just so interesting and THE CHALLENGEs are so fun that I can’t help but get sucked in! So, what guilty pleasure goes perfectly with another? Mint Chocolate Fudge, of course! Advertisement Why You’ll Love This Mint Chocolate Fudge Recipe Budget-Friendly . Affordable ingredients that are friendly for any budget. Taste . Deliciously decadent, you’ll be hard-pressed to just eat one piece! Easy to Prepare . In just a few minutes, you’ll be on your way to having a delicious homemade dessert in no time! For this Mint Chocolate Fudge recipe, you will need: Semi-Sweet Chocolate Chips - Semi-sweet chocolate has a higher fat content, which helps it to melt easily. It’s also a nice balance of not too sweet and not too bitter. Mint Chocolate Chips - Mint and chocolate are a powerful flavor combination. The coolness of the mint pairs beautifully with the velvety richness of the chocolate. Sweetened Condensed Milk - For creamy, spreadable fudge you want to use sweetened condensed milk because it doesn’t have the extra moisture that regular milk has. You don’t want to use evaporated milk because it doesn’t have the sugar content needed to help the fudge set. Mint Extract - Mint extract is a concentrated flavoring that will enhance the overall flavor profile. If you don’t have mint extract, vanilla will make a suitable substitute. Fine Sea Salt - A good quality, fine sea salt helps to add a wonderful juxtaposition to the sweetness of the fudge. Helpful Tips Use Quality Chocolate . The better the chocolate, the richer your fudge will taste. Don’t Overheat . Keep the heat low to prevent the chocolate from burning or seizing. Use a Double Boiler to Melt the Chocolate . Why Use a Double Boiler to Melt Chocolate A double boiler is a great tool for melting chocolate because it uses steam for indirect heat instead of direct heat from a stove or microwave. This gentle heating method allows the chocolate to melt slowly, minimizing the chances of overheating or turning out wonky. How To Make A Double Boiler To make a double boiler, you’ll need a saucepan and a shallow, heat-resistant mixing bowl. The bowl should sit snugly on top of the saucepan, with its outer edge resting against the upper rim to form a seal that retains steam. Ensure there are a few inches of space between the bottom of the saucepan and the bowl, allowing you to add water to the saucepan without it coming into contact with the bowl. Where to find high-quality and organic baking supplies? 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 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! Try out Country Life Natural Foods for yourself and have high-quality and organic goods sent directly to your door. Let them know I sent you by using my affiliate code: AZALEAHOMESTEAD Want More Delicious Dessert Recipes? Check out these fan favorites! Rocky Road Brownies Raspberry Lime Cheesecake Sourdough Peanut Butter Cookies Lemon Pound Cake Ingredients 3 cups semi-sweet chocolate chips 3 cups mint chocolate chips 14 ounces sweetened condensed milk 1 teaspoon mint extract 2 teaspoons sea salt Directions Prepare an 8x8 baking dish with parchment paper. Lightly spray parchment paper with a nonstick baking spray. Using a double boiler over medium heat, melt the 3 cups of semi-sweet chocolate chips and 3 cups of mint chocolate chips for approximately 3-5 minutes, until they are melted about halfway. Slowly add in the 14 ounces of sweetened condensed milk and 1 teaspoon of mint extract. Stir until smooth. Carefully, spoon chocolate mixture into prepared pan, smoothing out the top and creating an even surface. Sprinkle sea salt over the top. Cover loosely and refrigerate for at least 2 hours before cutting into small squares. How to Store Mint Chocolate Fudge Store fudge in an airtight container in the refrigerator for up to 2 weeks. How to Freeze Mint Chocolate Fudge Wrap the fudge tightly in plastic wrap or parchment paper and store in a freezer-safe, air tight container. Enjoy within 2 months. If you made this Mint Chocolate Fudge recipe, we’d love to know how it turned out. 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! Advertisement

Crispy on the outside and tender on the inside, this Buttermilk Fried Chicken recipe is sure to please everyone at your table! Each bite starts with a wonderful crunch that can only be achieved by a double dip into the buttermilk marinade and seasoned flour mixture, followed by the flavor combination of just the right spices. Jump to recipe Kentucky may have made fried chicken famous, but down South, we make it delicious! First, we marinate it for an hour or two in tangy buttermilk. Then, we coat it not once but twice in a perfectly seasoned flour and breadcrumb mixture. Next, it goes into a Dutch oven with hot oil (350°F to be exact) until it is golden brown on the outside and cooked to perfection on the inside. This Buttermilk Fried Chicken recipe will have you skip the drive-thru and forget all about that Colonel guy! Why You’ll Love This Buttermilk Fried Chicken Recipe Affordable . Chicken is typically one of the most budget-friendly meats you can find, making this dish perfect for two or a crowd. Easy to Prepare . While this recipe has few steps, they are all very easy and take just a few minutes. Freezer-Friendly . Buttermilk Fried Chicken can be frozen and reheated, making it perfect for meal prep! Why Marinate Chicken In Buttermilk Buttermilk is slightly acidic, which helps to tenderize the chicken, making it juicy and flavorful. The thick consistency of the buttermilk allows the flour mixture to stick better, resulting in a deliciously crispy coating we all love. If you don’t have buttermilk on hand, you can use 2 cups of milk with 2 Tablespoons of vinegar or lemon juice. Allow the mixture to rest for 15 minutes before using. Advertisement What To Serve With Buttermilk Fried Chicken Easy Homemade Macaroni and Cheese White Cheddar Loaded Mashed Potatoes Creamy Corn Au Gratin Spicy Italian Roasted Carrots Helpful Tips Thickness . To ensure even cooking, use a meat mallet to gently pound thicker parts of the chicken breast to match the consistency of the thinner end. Double Dredge . I am a huge advocate for double dredging when it comes to frying things. That extra dip in the batter and flour gives an extra crispy crunch. Temperature . Check the cooked chicken with an internal thermometer to ensure it is completely cooked. The USDA recommends that cooked chicken have an internal temperature of at least 165°F Keep Warm . Preheat the oven to 350°F and prep a large baking sheet with an oven-safe wire cooling rack. Place cooked chicken onto prepped baking sheet and continue frying in batches. Once all of the chicken is fried and placed on the prepped baking sheet, place into the oven for 10 minutes or until all of the chicken is heated through completely. Hungry For More Chicken Recipes? Check out these family favorites! Baked Three Pepper Chicken Caramelized Onion Fried Chicken Creamy Lemon Chicken & Orzo Ingredients ( serves 6 ) 4 boneless, skinless chicken breasts or 2 pounds of chicken tenderloins 2 cups buttermilk 1 teaspoon salt 1 teaspoon black pepper 1 teaspoon paprika ½ teaspoon garlic powder ½ teaspoon onion powder 2 cups all-purpose flour 1 cup fine bread crumbs 1 teaspoon baking powder Vegetable oil for frying Directions Preheat oven to 350°F if needed (see Helpful Tips) In a large bowl, combine 2 cups of buttermilk, 1 teaspoon each of salt, pepper, and paprika. Add in ½ teaspoon each of garlic powder and onion powder. Add chicken to the mixture, pressing each piece into the liquid to ensure all pieces are well coated. Cover bowl with plate, plastic wrap, or lid. Store in the refrigerator for at least 1 hour but no longer than 24 hours. In large bowl, add all breading ingredients and stir to combine. Using a fork or a pair of tongs, remove one piece of chicken from the marinade bowl and place it into flour mixture. Cover all sides with flour mixture. Then, place the floured chicken back into the marinade bowl and quickly recoat with buttermilk. Return chicken to the flour mixture for a second coating, then place on a plate until all chicken pieces have been double coated with buttermilk and flour mixtures. Place chicken back in the refrigerator and allow approximately 10-15 minutes before moving forward. This short resting period will help solidify the breading ingredients, allowing it to stick to the chicken during the cooking process. In a large Dutch oven or heavy-bottomed pot over medium-high heat, add oil and allow approximately 1-2 minutes for the oil to become hot. Carefully, add one piece of coated chicken to the pan at a time. You may need to work in batches if all of your chicken pieces do not fit in the pan. Do not overcrowd your pan. Fry chicken on each side for approximately 6 minutes, depending on the thickness of the chicken or until the internal temperature is at least 165°F. Preheat the oven to 350°F and prep a large baking sheet with an oven-safe wire cooling rack. Place cooked chicken onto prepped baking sheet and continue frying in batches. Once all of the chicken is fried and placed on the prepped baking sheet, place into the oven for 10 minutes or until all of the chicken is heated through completely. How To Store Buttermilk Fried Chicken Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. How To Freeze and Reheat Buttermilk Fried Chicken Cool fried chicken to about room temperature. Place pieces on a baking sheet lined with parchment paper. Place baking sheet with chicken into freezer and flash freeze for at least 1 hour. Remove chicken from baking sheet and place into a freezer-safe bag or container. Label and freeze for up to 3 months. To reheat frozen fried chicken, preheat your oven to 350°F.  Place the frozen fried chicken on a baking sheet lined with parchment paper or foil. Bake for 15-20 minutes, or until the chicken is heated through and crispy. Use a meat thermometer to ensure the internal temperature reaches 165°F. If you made this Buttermilk Fried Chicken recipe, let us know how it turned out down 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! Advertisement

This classic vanilla pound cake offers a rich, buttery flavor, sweetness from the vanilla, and a slight tang from the sour cream. Serve as is or with a side of your favorite berries. Jump to Recipe I am a novice when it comes to baking, but this recipe is so easy to make and comes out delicious every time. This crowd-pleasing Vanilla Sour Cream Pound Cake is a classic and a favorite at holiday get-togethers! Stunning on its own or with a simple powdered sugar glaze, this pound cake is an elegant addition to any potluck table. To make this Vanilla Sour Cream Pound Cake 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 butter knife. Sour Cream This delicious, tangy addition enhances the moisture and acidity that helps to deliver a rich and moist cake texture. Baking Soda and Salt To get a nice rise from your poundcake, you'll need a leveling agent like baking soda. This will also help the cake achieve that delicious golden color during the baking process. Just a little bit of salt will help to balance the sweetness from the sugar. Unsalted Butter We love the richness that real butter adds to baked goods. Select a high-quality brand like Challenge, Kerry Gold, Tillamook, or Vital Farms. All great choices, and are available at most grocery stores. Eggs The standard large-sized egg will do the trick here. Of course, the fresher the eggs the better flavor they will provide. Like sour cream, eggs help to add moisture and richness to the batter. Sugar Not only does sugar provide the sweetness we know and love in a cake, but it also helps to lock in the moisture we’ve added from the sour cream and eggs. Vanilla Extract I absolutely love my homemade extract and will likely never return to the store-bought version again. Homemade Baking Extracts offer a cleaner flavor, meaning they don’t taste artificial like the common store brands. They are also really affordable to make. Advertisement Want More Delicious Dessert Recipes? Classic Carrot Cake Lemon Pound Cake Sourdough Key Lime White Chocolate Chip Cookies Serves : 8-10 Ingredients 1 cup (2 sticks) unsalted butter, softened 3 cups granulated sugar 6 large eggs, at room temperature 3 cups all-purpose flour 1/4 teaspoon baking soda 1/4 teaspoon salt 1 cup sour cream, at room temperature 1 Tablespoon pure vanilla extract Directions Preheat your oven to 325°F. Grease and flour a 10-inch bundt pan or tube pan, ensuring all parts are well-coated to prevent sticking. In a large mixing bowl, beat the 2 sticks of softened butter and 3 cups of granulated sugar together using an electric mixer on medium speed until the mixture is light and fluffy, approximately 3-5 minutes. Add the 6 large eggs one at a time, beating well after each addition. This helps to incorporate air into the batter, resulting in a lighter cake. In a separate bowl, whisk together the 3 cups of all-purpose flour, ¼ teaspoon each of baking soda and salt. Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Begin and end with the flour mixture. Mix at low speed until just combined. Stir in the 1 tablespoon of vanilla extract until evenly distributed throughout the batter. Pour the batter into the prepared bundt or tube pan, smoothing the top with a spatula. Bake in the preheated oven for 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean. If the top begins to brown too quickly, cover it loosely with aluminum foil. Remove the cake from the oven and let it cool in the pan for about 10 minutes. Invert the cake onto a wire rack to cool completely. Once cooled, slice and serve. Can I freeze Vanilla Sour Cream Pound Cake? To freeze whole, wrap the pound cake in a sheet of parchment or wax paper, then place in a freezer-safe bag or container. To freeze slices, use parchment or wax paper in between the slices, then place in a freezer-safe bag or container. Frozen cake should be eaten within 3 months for the best flavor. Want to help a small family business in a big way? Share this recipe with someone who loves delicious homemade food! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today! Advertisement

This isn't just any cake. This one is a timeless beauty, made with freshly grated carrots, sweet pineapple, and lightly toasted walnuts, all bound together with a touch of cinnamon, nutmeg, and ginger topped with a tangy cream cheese frosting. Each bite is truly irresistible! Jump to Recipe Do you associate each season with a special dessert? Surely, I can’t be the only one! When I think of summer, Lemon Icebox Pie brightens my mood. When the cool breezes of fall arrive, I think of Pumpkin Spice Cookies . When I think of cozy winter days, my mind immediately thinks of Mint Chocolate Fudge . And in the spring, a homemade Classic Carrot Cake with Cream Cheese Frosting! This decadent beauty offers a moist texture, warm spices, and tangy frosting, making it a perfect choice for bridal showers, baby showers, Easter celebrations, and any special occasion in between. Don’t let its elegant appearance fool you, this recipe comes together in no time and is super easy to make. Let’s get started! Advertisement Helpful Tips Skip the store-bought, pre-shredded carrots. They’re typically dry and lack flavor. Finely grate the carrots to ensure they integrate well into the batter. I like to chop the walnuts into very small pieces so that I get a good amount in each bite without having to bite down on big, hard chunks. This recipe can be made in a 9x13 baking dish at 350 degrees for approximately 45-50 minutes. Carrot Cake Ingredients 2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon ground ginger 1 cup granulated sugar 1 cup packed brown sugar 1 cup vegetable oil 4 large eggs 2 teaspoons vanilla extract 3 cups grated carrots (about 4 large carrots) 1/2 cup crushed pineapple, drained 1/2 cup chopped walnuts, lightly toasted Cream Cheese Frosting Ingredients 1 (8-ounce) package cream cheese, softened 1/2 cup unsalted butter, softened 4 cups powdered sugar 1 teaspoon vanilla extract 1-2 Tablespoons milk (as needed for consistency) Carrot Cake Directions Preheat the oven to 350 degrees. Grease and flour two 9-inch round cake pans. In a medium bowl, whisk together the 2 cups flour, 2 teaspoons baking powder, 1 teaspoon baking soda,1/2 teaspoon salt, and ½ teaspoon each of cinnamon, nutmeg, and ginger. Set aside. In a large bowl, beat the 1 cup granulated sugar,1 cup packed brown sugar, and 1 cup vegetable oil until well combined. Add in the 4 large eggs, one at a time, beating well after each addition. Stir in the 2 teaspoons vanilla extract. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the 3 cups of grated carrots, ½ cup crushed pineapple, and ½ cup chopped walnuts until evenly distributed. Divide the batter evenly between the prepared 9-inch round cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Cool the cakes in the pans for 10 minutes, then transfer them to a wire rack to cool completely. Cream Cheese Frosting Directions In a medium bowl, beat the 8 ounces of softened cream cheese and ½ cup butter together until creamy and smooth. Gradually add the 4 cups powdered sugar, beating well until fully combined. Stir in the 1 teaspoon vanilla extract and add 1-2 Tablespoons of milk as needed to achieve the desired frosting consistency. Advertisement How to Assemble Classic Carrot Cake with Cream Cheese Frosting Place one cake layer on a serving platter. Spread a layer of cream cheese frosting over the top. Place the second cake layer on top and frost the top and sides of the cake. Decorate with additional chopped nuts or a sprinkle of cinnamon, if desired. How to Store Classic Carrot Cake with Cream Cheese Frosting Store in an airtight container for up to 48 hours. A cool, dry place is best. If storing in the fridge, the cake will keep well for about 5 days. Ensure the container is sealed properly to avoid any odors from the fridge affecting the cake. How to Freeze Classic Carrot Cake with Cream Cheese Frosting Unfrosted cakes can be stored in the freezer for up to 3 months if properly wrapped and stored in an airtight container. Allow the cakes to thaw in the fridge completely before adding frosting. Want More Delicious Dessert Recipes? Check out these fan favorites! Sourdough Peanut Butter Cookies Rocky Road Brownies Lemon Sugar Cookies If you enjoyed this Classic Carrot Cake with Cream Cheese Frosting recipe, let us know in the comments below! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today! Advertisement

Sweet raspberries and tangy lime are the perfect compliments to this rich and creamy cheesecake. This decadent dessert is perfect for any occasion and will surely impress your family and friends! Jump to Recipe Growing up, my aunts and grandparents would frequently watch The Golden Girls . As I matured, those jokes and snarky comments that were woven into the show made a lot more sense. I found myself particularly drawn to the character of Dorothy. Bea Arthur had an incredible ability to convey a multitude of emotions with just a single, piercing glare. She and her character are truly unforgettable. The Golden Girls was (and still is thanks to syndication and streaming services) celebrated for its humor, and its sharp insights into life for a “lady of a certain age”, all while featuring an abundance of cheesecake- which seemed to make a guest appearance in almost every episode. As a young kid, I didn’t see how eating a cheesecake at 3 AM with friends would solve my problems. Now as an adult and a “lady of a certain age”, I totally get it. The show’s perfect blend of humor and heartfelt moments resonates with me as I continue to navigate the complexities of adult life. The iconic image of friends bonding over cheesecake serves as a reminder that sometimes the simplest pleasures can bring us the greatest comfort. Why You’ll Love This Raspberry Lime Cheesecake No Water Bath Needed . The trick to making a delicious and crack-free cheesecake is ensuring the ratio of eggs and cream cheese. Using one large egg per 8 ounces of cream cheese will help to create a perfectly dense yet fluffy filling. I learned this trick from Preppy Kitchen . Ease of Preparation . Cheesecakes have a bad rap for being difficult. But this recipe comes together with just a few simple steps. Fan Favorite . There’s a reason cheesecake was featured so much on The Golden Girls. It’s a favorite of just about everyone. My twist on the flavors will surely convert any nay-sayers! Helpful Tips Room Temperature Ingredients . Having all of your ingredients at room temperature will ensure a smoother and creamier filling. Raspberries . Don’t have fresh raspberries on hand? No problem, frozen will work just fine. Eggs . Don’t overbeat the eggs. This will cause cracks and ruin the texture of the filling. Advertisement Want More Delicious Dessert Recipes? Try these Sourdough Key Lime White Chocolate Chip Cookies Lemon Sugar Cookies Vanilla Sour Cream Pound Cake Ingredients Graham Cracker Crust 1 1/2 cups crushed graham crackers 1/4 cup granulated sugar 1/2 cup unsalted butter, melted Cheesecake Filling 24 oz cream cheese, softened 1 cup granulated sugar 1/4 cup sour cream 3 large eggs 1 teaspoon vanilla extract 1 Tablespoon lime zest 2 Tablespoons lime juice Raspberry Topping 2 cups fresh raspberries 1/4 cup granulated sugar 1 Tablespoon lime juice 1 teaspoon cornstarch Directions Preheat oven to 325°F. In a medium bowl, combine 1 ½ cups of crushed graham crackers, ¼ cup sugar, and ½ cup unsalted melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake the crust for 10 minutes and let it cool. In a large mixing bowl, beat the 24 ounces of cream cheese and 1 cup of sugar until smooth and creamy. Add ¼ cup sour cream, 3 large eggs, 1 teaspoon lime (or vanilla) extract, 1 Tablespoon lime zest, and 2 Tablespoons lime juice. Mix until fully combined. Pour the filling over the cooled crust and spread it evenly. Bake for approximately 50-60 minutes, or until the center is set and slightly jiggly. Turn off the oven and let the cheesecake cool inside with the door slightly ajar for 1 hour. Once cooled, cover and refrigerate for at least 4 hours or overnight for best results. In a small saucepan, combine 2 cups fresh raspberries, ¼ cup sugar, 1 Tablespoon lime juice, and 1 teaspoon cornstarch. Cook over medium heat, stirring frequently for approximately 5 minutes or until the mixture begins to thicken. Remove from heat and let it cool completely. Once the cheesecake is chilled, carefully remove it from the springform pan. Spoon the raspberry topping over the cheesecake and spread evenly. How to Store Raspberry Lime Cheesecake Loosely cover the cheesecake with plastic wrap and store in the refrigerator for up to 5 days. How to Freeze Raspberry Lime Cheesecake Place prepared and cooled cheesecake into the freezer until frozen through completely. Wrap the frozen cheesecake tightly with plastic wrap and/or aluminum foil. Enjoy within 1 month. Want to help a small family business in a big way? Share this recipe with someone who loves delicious homemade food! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today! Advertisement

Creating homemade citrus baking extracts is a fun and affordable way to enhance your baking with natural flavors. These extracts are not only easy to make but also allow you to customize the intensity and combination of flavors to suit your palate. Jump to Recipe Whether you’re a novice baker or a pro, having an arsenal of homemade baking extracts is a great way to amp up the flavor of your baking products. These extracts serve as a wonderful addition to your culinary toolkit, allowing you to infuse your treats with unique and vibrant tastes that store-bought options often can't match. So, what are you waiting for? Let’s get started! Why You Should Make Your Own Homemade Citrus Baking Extracts Budget Friendly . Whether you pick them yourself from a local farm or purchase a couple of pounds at the local grocery store, making your own baking extracts uses affordable ingredients. Great Start . If you’re looking to make changes to your home pantry and shopping habits, making your own baking extracts is a great way to start because it requires minimal effort. Longevity . Homemade baking extracts have an indefinite shelf life if they are properly stored. A little goes a long way so it’s a really great DIY product with a lot of bang for your buck. Helpful Tips Choose from fresh lemons, oranges, limes, or grapefruits depending on your preferred flavor. Lemon zest contains lemon oil, 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.   Use a high-proof (80-proof), neutral-flavored vodka as the base. It extracts flavors effectively. Alcohol-based extracts are widely used, but for those who avoid alcohol, food-grade glycerin can be a great alternative. While glycerin extracts require a longer infusion time compared to their alcohol counterparts, they offer a distinct sweetness that many find appealing. Advertisement Check Out Our Other Homemade Baking Extracts Homemade Peach Extract Homemade Apple Cinnamon Extract Homemade Mixed Berry Extract How to Use Homemade Citrus Baking Extracts Lemon Sugar Cookies Orange Dutch Baby Pancake Sourdough Key Lime White Chocolate Chip Cookies Recommended Equipment Zester : For zesting the citrus fruits or a sharp knife Glass jars or bottles : With tight-fitting lids to store the extracts. Funnel : To transfer liquids easily. Cheesecloth or fine mesh strainer : For straining the zest from the liquid. Ingredients Orange Extract 7-10 Navel Oranges 16 ounces Vodka, 80 proof Lemon Extract 6 large lemons 16 ounces Vodka, 80 proof Key Lime Extract 6-8 Key Limes 16 ounces Vodka, 80 proof Directions Wash and dry the citrus fruits thoroughly. Use a zester to carefully remove the zest from the fruits. Avoid the white pith, as it can be bitter. If using a sharp knife, carefully scrape the inside of the peel to remove as much of the pith as possible. Place the zest into a clean glass jar or bottle. Use about 2-3 Tablespoons of zest or the peels from one whole fruit for every cup of vodka. Pour vodka over the zest, ensuring it is fully submerged. Use the funnel to avoid spills. Seal the jar or bottle tightly with a lid. Store it in a cool, dark place for at least 4 weeks. Shake the jar gently every few days to aid the extraction process. After the extraction period, strain the liquid through cheesecloth or a fine mesh strainer to remove the zest. Transfer the clear extract into a clean bottle for storage. Use your homemade citrus extracts in baking recipes, cocktails, or any dish that calls for a burst of citrus flavor. How to Store Homemade Citrus Extracts Store in a cool, dark place. Properly sealed, these extracts can last indefinitely. Avoid storing in the refrigerator or freezer, as low temperatures can cause the liquid to thicken or become cloudy. Want to help a small family business in a big way? Share this recipe with a friend who also loves delicious homemade food and don’t forget to click that heart icon at the bottom of the screen. Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today! Advertisement

Combining the tangy flavor of key lime with the subtle sourdough undertones and the sweetness of white chocolate chips, these cookies offer a refreshing and decadent treat that is sure to brighten your day! Jump to Recipe After a long winter, we have finally made it to spring friends! In the south, the weather really seems to have a mind of its own. In January we had historical snow one week and the very next week we were back in the 70s. Now that things are more spring-like, I’m ready for some lighter desserts. What better way to welcome the season than with a delicious treat that combines the tangy zest of key lime with the creamy sweetness of white chocolate? Introducing the Sourdough Key Lime White Chocolate Chip Cookies—the perfect springtime indulgence! You might be wondering, why sourdough? Incorporating sourdough into your cookies not only adds a unique flavor profile but also enhances the texture. The natural fermentation process creates a chewy, slightly tangy cookie that perfectly complements the key lime and white chocolate. Plus, if you have some sourdough starter sitting in your fridge, this is a fantastic way to use it! Advertisement A Few Key Ingredients 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 Soda A leveling agent that will make a lighter, fluffier cookie with a slightly crispier edge. It also helps to give that beautiful browning color. Eggs, Salt, & Sugar All are completely necessary to flavor and bind our dry ingredients. Unsalted Butter We love the richness that real butter adds to baked goods. Using a high-quality butter helps the cookies to have a moist and soft consistency. Sourdough This is a great recipe for using up extra discard and adding tasty sourdough flavor to a classic cookie. Active starter will also work for this recipe. Key Lime Extract I use my homemade key lime extract in this cookie recipe. Vanilla extract will work just fine. If using a store-bought extract, look for a high-quality option. Key Lime Juice and Key Lime Zest To ensure we’re getting that lime flavor in every bite, we are adding it wherever we can. Key Lime juice helps to activate our leavening agent, baking soda. Lime zest contains lime 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. Helpful Tips Using a cookie scoop is the most reliable way to get your cookies a consistent size and evenly baked. To ensure the cookies are soft and tender, don’t overmix or overbake the dough. For optimal results, I recommend refrigerating the dough for at least 1 hour before baking. Long Fermenting: Sourdough Key Lime White Chocolate Chip Cookies To enhance the subtle tangy flavor and receive the key benefits of sourdough, cover and refrigerate the dough for up to 3 days before baking. Advertisement Ingredients 1 cup unsalted butter, softened 1 cup granulated sugar 1/2 cup brown sugar, packed 1/2 cup sourdough starter (discard or active) 2 large eggs 2 teaspoons key lime extract 2 Tablespoons fresh key lime juice 2 Tablespoons key lime zest 3 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1 1/2 cups of white chocolate chips Flaked Sea Salt (optional) Directions In a large mixing bowl, cream together the 1 cup softened butter, 1 cup granulated sugar, and ½ cup brown sugar until the mixture becomes light and fluffy. Mix in the ½ cup sourdough starter, 2 large eggs, 2 teaspoons of key lime extract, 2 Tablespoons of key lime juice, and 2 Tablespoons of key lime zest until fully incorporated. In a separate bowl, whisk together the 3 cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt. Gradually add the dry ingredients to the wet mixture, stirring until the dough forms. Fold in the 1 ½ cups of white chocolate chips to distribute them evenly throughout the dough. Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour. Chilling helps the dough hold its shape while baking. Preheat your oven to 350°F and line two baking sheets with parchment paper. Scoop tablespoon-sized portions of dough and place them on the prepared baking sheets, leaving about 2 inches between each cookie. Add a pinch of flaked sea salt to each cookie (optional). Bake the cookies for 10-12 minutes or until the edges are golden brown and the centers are set. Remove the cookies from the oven and let them cool on the baking sheets for a few minutes and add a pinch of flaked sea salt to each cookie if desired. Transfer cookies to a wire rack to cool completely. How to Store Sourdough Key Lime White Chocolate Chip Cookies Store the cookies in an airtight container at room temperature for up to a week. How to Freeze Sourdough Key Lime White Chocolate Chip 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 they are 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 10-12 minutes or until lightly golden. Allow baked cookies to rest on cookie sheet for a few minutes before transferring to a wire cooling rack. Want to help a small family business in a big way? Click that heart icon at the bottom of the screen and share this recipe with someone who loves delicious homemade food! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today! Advertisement

This post may contain affiliate links. Read our disclosure policy . Thinking about how to make changes to live an eco-friendly life can become overwhelming. Researching sustainable options to replace everyday habits and products can become confusing. There’s a lot of information out there and some of it is contradictory. No need to give up on doing better for yourself and the planet, we’ve put together a list of our favorite books to help guide you as you help to make the world a better place one small change at a time. What does Eco-Friendly Mean First, let’s take a minute to discuss what eco-friendly means. Simply put, it's something not harmful to the environment or that helps the environment in some way. Everything from production and manufacturing processes to the packaging and recyclability of a product are opportunities for reducing harmful emissions, chemicals, and other toxins into the planet. What began as a grassroots movement of environmental consciousness in the late 1970s, has grown into big business producing big profits. Many companies have latched on to the sustainable living concept and are now producing products that can help reduce carbon footprint. However, not all eco-friendly products are equal and there are currently no regulations on the term “eco-friendly” which can lead to much confusion for the unsuspecting consumer with the desire to do better. Why Should I Care About Being Eco-Friendly It seems as though there's a new study or shocking revelation with bleak outlooks on the future of our planet coming out every day. And that’s probably because it likely is every day. Between social media, national and local news, and global events, we're constantly being educated with alarming statistics and dire warnings about the havoc of climate change. It can be frightening to think about. It is frightening, friends. As a mother to two young daughters, it's very frightening to think about what kind of world will not only be left for them but for generations of children to come. Toxins have been found in just about every aspect of our daily lives. From the emissions from our vehicles to food, to beauty products and fashion, we continue to poison ourselves and our environment with little regard to what it will mean in the long run. The poor decisions of one lead to poor consequences for many. How To Make Eco-Friendly Changes The first step to begin making a difference is to become educated in the best sustainability practices and the easiest way to do that is through reliable, credible resources. Being aware of the problem is simply not enough. Making small, meaningful changes creates a snowball effect for you and the world around you. The time to make those changes is now. Start with this list and continue learning and making positive changes. Advertisement Be Sure To Check Out Our Other Eco-Friendly Articles and Lists! 10 Eco-Friendly Products Honest Review: BLUELAND Cleaning Products 10 LIFE SKILLS Kids Learn Too Late The Importance of Life Skills: Are You Rescuing or Supporting? 1. No One Is Too Small to Make a Difference by Greta Thunberg If you need inspiration about someone who started with one small change, look no further than Greta Thunberg. A simple decision to not go to school one day turned into a global movement led by a young teenager. Her speeches have commanded the attention of national and global leaders of the world on the dangers of climate change. 2. The Story of Stuff: The Impact of Overconsumption on the Planet, Our Communities, and Our Health- And How We Can Make It Better by Annie Leonard Widely used as an educational tool in schools, The Story of Stuff brings to the forefront the ever-increasing problem of pollution by way of over-consumption and throwaway mentality, and its devasting consequences on the environment. Praised for its direct exploration of how extraction, production, distribution, consumption, and disposal come full circle in destroying our planet. 3. Give a Sh*t: Do Good. Live Better. Save the Planet. By Ashlee Piper Part cookbook, part organizational guide, this book is full of fun personality and offers a helping hand in getting your sh... um…act together when it comes to living a sustainable, eco-friendly life. From cruelty-free beauty products and eco-friendly fashion to easy tips to living more sustainably at home, this is a great book to get you started on your journey! 4. 101 Ways to Go Zero Waste by Kathryn Kellogg A realistic guide for anyone who wants to make better choices and reduce waste. This book offers everything from do-it-yourself beauty recipes to advice for responsible consumption at home and on the go. Kellogg gives concise key steps to make transitioning to a zero-waste lifestyle approachable and doable. 5. The Third Plate: Field Notes on the Future of Food by Dan Barber Trained at the French Culinary Institute and a graduate with a B.A. in English from Tufts University, this Michelin star chef, believes there can be a future where good farming and good food can create a delicious and sustainable connection. This book is about food and its relationship to ecology, and how the average Joe can eat healthier and save the planet at the same time. What’s The Bottom Line To Eco-Friendly Living a life that helps the planet isn’t hard and everyone is capable of making small, meaningful changes. There are thousands of books available on sustainability and how to live an eco-friendly life. Narrowing down to our five favorites was extremely difficult and is not intended to be an exhaustive list. I encourage you to continue reading and learning more about making the world a better place! 5 Books on How to Live an Eco-Friendly Life No One Is Too Small to Make a Difference by Greta Thunberg The Story of Stuff: The Impact of Overconsumption on the Planet, Our Communities, and Our Health- And How We Can Make It Better by Annie Leonard Give a Sh*t: Do Good. Live Better. Save the Planet. By Ashlee Piper 101 Ways to Go Zero Waste by Kathryn Kellogg The Third Plate: Field Notes on the Future of Food by Dan Barber Want to help a small family business in a big way? Share this article with a friend! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today! Advertisement

During a time when people were struggling with finances, concerned about food supply chains, and the devastation of watching loved ones go off to war, there were glimmers of optimism, patriotism, and mindfulness. How could any sort of positivity be found with so much uncertainty happening in the world, both at home and abroad? It came in the form of a small garden, known as the Victory Garden. When Did Victory Gardens Begin The Victory Garden program was heavily promoted by the United States government first during World War I and later during World War II, as an effort to conserve commercially produced, non-perishable food being exported to the troops in war zones and to alleviate the risk of food shortages here at home. Charles Lathrop Pack organized the National War Garden Commission, which urged Americans to “do their part” by growing as much produce at home as possible. ( 1 ) Who Worked The Victory Gardens While men were sent off to war, 3 million farming jobs were left vacant. Members of the Women’s Land Army of America (WLAA) filled those jobs by working in both urban and rural farms and gardens. Women’s universities such as Bryn Mawr, Mount Holyoke, Vassar, and Barnard College began offering students training in how to work in agriculture settings. These trainings offered lectures, workshops, and hands-on training at local farms. It's estimated that 20,000 women took part in the WLAA in the 40 states that offered programming. ( 2 ) Advertisement What Impact Did Victory Gardens Have Victory Gardens were more than just a perceived patriotic duty though. They encouraged sustainability, promoted self-sufficiency, and helped boost morale. By the end of World War II in 1944, Victory Gardens had produced approximately 8 tons of fresh fruits and vegetables and provided America with 40% of the nation’s produce. ( 3 ) Three Reasons To Have Your Own Victory Garden Food Security . If we take a look around us, it isn’t hard to see that the world we live in has its problems. Just a couple of years ago, we saw firsthand just how much we rely on stable food supply chains. For many, it was eye-opening and served as a call to action. Victory Gardens are once again in bloom, though some of us just call it “backyard gardening”. There's a peace of mind that comes along with growing your own produce. Quality & Control . There's been an uptick of those not only concerned with the ingredients and production practices of commercially produced food but also those who wish to get back to the simplicity of what food is; Back to a time when meat was meat and fruit was fruit. As a working mom, I completely understand the want for convenience items. Quick snacks that can be taken along to an extracurricular activity, or dinner that can be ready in 10 minutes are definitely easier and less stressful, but at what cost to our health? Mental Health . Life is stressful. We juggle jobs, kids, relationships, and other obligations around the clock, and it can begin to take its toll. Gardening has become known to have powerful effects on the body and mind. Gardening is empowering; it helps to build physical strength, can improve motor functioning, helps ease stress, and can help encourage positive mental well-being. There's actually scientific evidence that the bacterium found in soil can help to stimulate serotonin production in our brains. The short version, playing in the dirt, can make us happier and feel more relaxed. (4) Advertisement How To Plan Your Victory Garden Planting your own Victory Garden doesn’t have to take up a lot of space, time, or money. You can plant in flowerpots, food-safe 5-gallon buckets like I started with in 2021 here , in raised beds like I have now, or in small, elevated beds. To completely control, and not only know what you’re eating, but to know exactly where it came from and the conditions in how it was grown is worth its weight in gold in peace of mind. Growing your own food can also help alleviate stress when there’s a kink in the food supply chain. If you are interested in starting your own Victory Garden at home, I recommend you plan out your ideas on a planning sheet like our 20-page Garden Planning Pack . How To Get Kids Involved In Gardening Want to get the kids involved too? Check out our 40-page In The Garden Printable Pack ! This pack is perfect for preschoolers to 4th graders. It can be used as a fun unit study or as a supplement to your current curriculum. From matching letters, counting, addition, learning gardening terms, and more these printables are sure to make learning fun! What We Plant In Our Victory Garden Some of our favorite things to grow are potatoes, onions, garlic, lettuce, kale, tomatoes, squash, carrots, and broccoli. I have purchased seeds from my local dollar stores, big box stores, local nurseries, and online. I have had success and lessons with all of them. You can read more about our Gardening Experience , how we Preserve the Harvests , and find delicious Recipes on our family blog! Show us your victory gardens by sharing them on Instagram and Facebook and tag us #theazaleahomestead @theazaleahomestead! Sources (1) https://library.si.edu/exhibition/cultivating-americas-gardens/gardening-for-the-common-good (2) https://www.womenshistory.org/resources/general/womens-land-army-world-war-i (3) https://gardens.si.edu/gardens/victory-garden/ (4) https://endeavors.org/uncategorized/the-benefits-of-gardening-for-mental-and-physical-health/ Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here to sign up for our newsletter today! Advertisement

This post may contain affiliate links. Read our disclosure policy . Jump to Recipe My friends, we have had a week of fantastic autumn-like weather and I took full advantage of it. Here in the south, we are currently experiencing “Fake Fall” and soon we’ll be in “Second Summer”. Both of which are “Crock-pot Season” at my house, so I’m not mad at it, you know? If you want a hearty and flavorful meal that's super simple to make, you can't go wrong with my Slow Cooker Balsamic Vinegar Onions & Beef Tips recipe! The magic of slow cooking transforms the beef into incredibly tender mouthwatering bites, and the balsamic vinegar brings a wonderful richness that pairs beautifully with the natural sweetness of the onions. You’ll add this dish to your meal plan rotation for sure! Why You’ll Love This Slow Cooker Balsamic Vinegar Onions & Beef Tips Recipe Easy. With just a few minutes of hands-on prep, this recipe is super easy to get started even on a busy morning. Affordable. Using budget-friendly cuts of beef and pantry staples this recipe is easy on the pocketbook! Versatile. This simple recipe of onions and beef tips can be used in various ways! Serve it with mashed potatoes (my favorite), as a sandwich using my Honey Butter Yeast Rolls, or as a savory protein in a grain bowl. What To Serve With Balsamic Vinegar Onions and Beef Tips I like to serve beef tips with homemade mashed potatoes to soak up every drop of the balsamic sauce! Rice cooked in beef stock would also be delicious! I stick to simple sides like Simple Sauteed Green Beans and Jalapeno Cheddar Cornbread. Advertisement What Are The Benefits of Slow Cooking 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. Where To Buy High-Quality Slow Cookers I’m so glad you asked! Check out my friends over at West Bend. They believe that you shouldn't have to break the bank to have a great cooking experience and provide products that are stylish as they are high quality. We’d really appreciate it if you used our affiliate link ! Helpful Tips For Making Slow Cooker Balsamic Vinegar Onions & Beef Tips Searing the Beef . While optional, searing the beef tips before placing them in the slow cooker can enhance the overall flavor by caramelizing the exterior. Adjusting the Flavor . If the balsamic flavor is too strong for your taste, reduce the amount slightly and add more beef broth. Vegetable Additions. Feel free to add vegetables like carrots or mushrooms to the slow cooker for extra texture and flavor. Hungry For More Slow Cooker Recipes? Check out some of our favorites! Comfy Cozy Slow Cooker Chili Slow Cooker Salisbury Steak Slow Cooker Chili Lime Pork Carnitas Slow Cooker Red Beans and Rice Slow Cooker Beef and Mushroom Stroganoff Ingredients 2 lbs beef (sirloin or tenderloin) 2 large onions, thinly sliced 1 cup balsamic vinegar 1 cup beef broth 4 large garlic cloves 2 Tbsp olive oil 1 Tbsp brown sugar 1 tsp salt ½ tsp black pepper 1 tsp dried thyme 1 tsp cornstarch mixed with 1 Tbsp water (optional) Directions Begin by seasoning the beef tips with salt and pepper. Heat the 2 Tablespoons of olive oil in a skillet over medium-high heat. Sear the 2 pounds of beef tips until browned on all sides. This step is optional but recommended for added flavor. Place the sliced onions at the bottom of the slow cooker. Arrange the seared beef tips on top of the onions. In a medium bowl, whisk together the 1 cup balsamic vinegar,1 cup beef broth, minced garlic from 4 cloves, 1 Tablespoon brown sugar, and 1 teaspoon dried thyme. Pour the mixture over the beef and onions in the slow cooker. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the beef is tender, and the flavors are well combined. If you prefer a thicker sauce, about 30 minutes before serving, mix together 1 teaspoon of cornstarch and 1 Tablespoon of water in a small bowl. Stir in the cornstarch water mixture to the sauce in the slow cooker. Allow it to cook until the sauce thickens, approximately 20 minutes. Once cooked, serve the beef tips and onions over mashed potatoes, rice, or pasta. Garnish with fresh herbs if desired. How to Store Slow Cooker Balsamic Vinegar Onions and Beef Tips Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.  How to Freeze Slow Cooker Balsamic Vinegar Onions and Beef Tips To freeze leftovers, store in an airtight freezer-safe container or bag for up to 2 months. How to Reheat Slow Cooker Balsamic Vinegar Onions and Beef Tips Thaw frozen leftovers in the fridge overnight. Preheat oven to 350°F. Place beef tips in an oven-safe dish and cover with foil. Bake for approximately 25-30 minutes or until heated through. Alternatively, place beef tips in a dish suitable for microwaving. Heat on high for approximately 2 minutes or until heated through. Want to help a small family business in a big way? Share this recipe with someone who loves homemade delicious food! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today! Advertisement