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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!

These Baked Chicken Taquitos are tortillas filled with seasoned chicken, a creamy mix of sharp cheddar cheese and sour cream, and zesty Salsa Verde and baked until crispy. Jump to recipe You may have noticed from previous recipe posts like my Spicy Stuffed Bell Peppers , Pepperoni Pizza Pinwheels , and Buttermilk Mixed Berry Waffles , that I’m a huge fan of recipes that can be made ahead of time and freeze beautifully. Meal prep is fast, convenient, and affordable. My future self is always so very grateful for my past self’s efforts! We’re busy around here, so sometimes we need a meal that we can just reheat quickly without sacrificing taste and quality. Simple ingredients turn into one of our favorites for lunchtime or as just a quick snack. This recipe makes forty taquitos so they’re the perfect addition to any potluck table or as an appetizer on game day. Delicious and ooey-gooey, they’ll keep you coming back for more! Ingredients needed to make Baked Chicken Taquitos: Chicken I like to use boneless, skinless chicken thighs for this recipe because they don’t dry out as easily as chicken breasts. They also tend to thaw a little quicker in the refrigerator. To make life simpler, you could always opt to purchase a rotisserie chicken. Many supermarkets even sell rotisserie chicken pre-shredded. You'll need approximately 4 cups of shredded chicken for this recipe. Tortillas We are a house divided when it comes to tortillas. A couple of us love the soft flour ones and a couple of us love the crunch of the corn ones. I typically make both types to please everyone. However, you can certainly pick your favorite! Spices When it comes to adding flavor, the right herbs and spices are key. Aromatic powerhouses like cilantro and cumin are sure to add a mouthwatering goodness to every bite! Cream Cheese & Sour Cream Both offer a creamy tang that pairs perfectly with the spices and Salsa Verde. Salsa Verde Also known as Tomatillo Salsa, Salsa Verde is made from tart tomatillos, jalapenos, onions, garlic, cilantro, and lime juice. Salsa Rojo (Red Salsa) is also delicious but is made with tomatoes rather than tomatillos. Cheese We love extra sharp white cheddar cheese, however, pepper jack or Monterey jack would also be delicious! Making Baked Chicken Taquitos is easy! You’ll need cooked chicken for this recipe. If your chicken is raw, go ahead and bake it at 400 degrees for about 25-30 minutes or until an internal temperature of 165 degrees has been reached. Add cooked and shredded chicken to a large mixing bowl. Combine cream cheese, sour cream, Salsa Verde, and spices with the chicken. Fold in shredded cheese. Begin softening tortillas by warming them in the microwave for about 10 seconds or in a skillet on the stove until warm. Spoon 2-3 tablespoons of the chicken mixture into warmed tortilla and roll tightly. Place the rolled tortilla seam side down on a baking sheet lined with parchment paper. Lightly coat the tops of the rolled tortillas with a neutral-tasting cooking oil, such as olive oil or avocado oil. Bake at 400 degrees for approximately 13-15 minutes or until the tortillas are golden brown. How to Fry Chicken Taquitos Heat 1-2 inches of oil in a medium skillet over medium heat. Carefully place a few prepared taquitos in the pan. Do not overcrowd the pan. Fry for a few seconds on each side or until golden brown and crispy. Remove taquitos from the skillet and place on a plate lined with paper towels to capture any excess oil. Serve warm. How to Freeze Chicken Taquitos for a Party or Potluck If I’m preparing these chicken taquitos for a party or potluck, I prefer to store them prepared but unbaked in a freezer-safe bag or container. When I’m ready to cook them, I remove them from the freezer bag and place them on a baking sheet lined with parchment paper, and bake at 400 degrees for about 18-22 minutes. They’ll take just a few minutes longer since they're frozen. How to Freeze Baked Chicken Taquitos for Meal Prep When I’m making these for my family to have as a quick lunch or snack, I bake them as directed and store them in a freezer-safe bag or container. To reheat, microwave frozen, fully cooked taquito for approximately 2 ½ to 3 minutes or until heated through. Make this recipe with me on YouTube! Yield: 40 Taquitos Ingredients 4 cups boneless, skinless chicken thighs, cooked and shredded 8 ounces cream cheese 8 ounces extra sharp cheddar cheese, shredded 1 cup sour cream 2 cups Salsa Verde 2 teaspoons garlic powder 2 teaspoons cilantro 2 teaspoons paprika 2 teaspoons chili powder 1 ½ teaspoons cumin 1 teaspoon onion powder 1 teaspoon salt 20 six-inch flour tortillas 20 six-inch corn tortillas Directions Preheat oven to 400 degrees. In a large bowl, combine cooked shredded chicken, cream cheese, sour cream, Salsa Verde, and spices. Fold in shredded cheese. Working in small batches, soften tortillas by warming them in the microwave for about 10 seconds or in a skillet until warmed through. Using a 1-inch cookie scoop, spoon 2-3 tablespoons of the chicken mixture onto a tortilla. Wrap the tortilla tightly and seal with the water and cornstarch mixture to help hold the seal. Lightly brush or spray olive oil over the tops. Place wrapped tortillas seam-side down on a prepared baking sheet and bake for approximately 15 minutes. These crispy taquitos pair perfectly with my Homemade Nacho Cheese Sauce ! Did you enjoy this Baked Chicken Taquitos recipe? 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!

Summertime never tasted so good! These Peach Butter Waffles are made with home canned peach butter, homemade peach extract, and fresh sliced peaches. Crispy on the outside and light on the inside, this just might become your new favorite breakfast! Jump to recipe We love homemade breakfasts in our house. That may have been just slightly apparent if you’ve checked out our favorites like Baked Blueberry Doughnuts or Double Chocolate Orange Zucchini Muffins . If you’re hosting a brunch, be sure to add a couple of favorite savory dishes like Crustless Farmer’s Breakfast Quiche and The Easiest Ham & Cheese Breakfast Casserole . Waffles are one of my favorite items to meal prep because they freeze and reheat so well. Our kids are able to pop them into the microwave or toaster oven and have a delicious, homemade breakfast in just a matter of minutes. And if you enjoy having breakfast for dinner, these waffles make a fantastic addition! For this Peach Butter Waffles recipe, you’ll need: Flour I used organic, unbleached all-purpose flour for this recipe, but you could certainly use a gluten-free option. To ensure accurate flour measurements, use a spoon to add the flour to your measuring cup and level it off with a flat edge, like the back of a butterknife. Baking Powder and Baking Soda We want our waffles to be super fluffy and having both leavening agents will do the job. Eggs, Salt, and Brown Sugar All completely necessary to flavor and bind our dry ingredients. Buttermilk Do not skimp out on this ingredient! Buttermilk has been found to activate baking soda, which produces the gas to make dough or batter rise. If you use regular milk or even the DIY trick of adding vinegar or lemon juice to regular milk, be aware that the batter may not be as thick as if you used actual buttermilk. The tangy flavor of buttermilk also pairs perfectly with the sweetness of the peaches. Homemade Peach Butter If you’re a home canner, you know that working with fresh peaches can be a long and lengthy process. You’ll also know that it's entirely worth it! Homemade Peach Butter is a velvety, sweet almost pourable topping that is often used as a spread on biscuits, rolls, or just about anything. It isn’t a “spread” like jam, jelly, or preservatives. Peach Butter has a smooth consistency like you would find in apple butter. You can find peach butter online by looking for brands like Fowl’s Farm Market on Etsy or checking with your local produce markets. Butter We love the richness real butter adds to baked goods, but you can certainly replace the butter with a neutral oil like olive oil or avocado oil. For this recipe, you’ll need about ¼ cup plus 2 Tablespoons of oil. Peach Extract I love making my own homemade baking extracts . I enjoy experimenting with various flavors, especially ones that aren’t often found online or in grocery stores. If you don’t have peach extract on hand, a high-quality vanilla extract will do just fine. Make this recipe with me on YouTube! Ingredients 2 cups all-purpose flour 4 teaspoons baking powder 1 teaspoon baking soda 1⁄4 teaspoon salt 1 stick butter, melted 1⁄4 cup brown sugar 2 large eggs 1 cup buttermilk 1⁄2 cup Homemade Peach Butter 1 Tablespoon Homemade Peach Extract 1 large fresh peach, diced Directions Preheat waffle iron according to desired settings or manufacturer recommendations. The short version of making almost any pancake, waffle, or baked good is to combine wet ingredients in one bowl, combine dry ingredients in another bowl, add the dry ingredients to the wet ingredients and stir well. It may seem unnecessary to dirty up so many bowls, but there is actually some pretty cool science that happens when we separate the ingredients like this. When we use leavening agents, also known as aeration agents, like baking powder or baking soda, we want to make sure they are being dispersed evenly. This helps to ensure an even rise and consistency in flavor. In a large bowl, combine butter and brown sugar. Add eggs, beating well after each addition. Add the peach butter, and buttermilk. Mix well. In a medium bowl, sift together flour, baking powder, baking soda, and salt. Add dry ingredients one 1/2 cup at a time to wet ingredients and stir until well combined. Gently fold diced fresh peaches into the batter. Allow the batter to rest for about 10-15 minutes. This step really is the secret to getting fluffy waffles! During this rest period, the flour is able to fully absorb the liquid which helps to provide a better rise. Spray waffle iron griddle with non-stick spray. Carefully add approximately 1⁄4 cup of batter to waffle iron (or follow your waffle iron’s manufacturer recommendations). I have this waffle maker and I use about ¼ cup per section. Cook until waffles are cooked through and are lightly golden brown and are slightly crispy. Serve with additional peach butter or other favorite toppings. If you loved this recipe, we want to know! Share your thoughts with us in the comments down below. Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today!

This hearty breakfast casserole is packed full of savory ham, sautéed onions, sharp cheddar cheese, fresh eggs and a secret ingredient that adds a tasty crunch! Jump to Recipe This really is the easiest Ham and Cheese Breakfast Casserole, and it's one of our breakfast favorites. We often use leftover holiday ham to make it which makes it extra special. The prep time for this breakfast casserole is only about 5-10 minutes, and the baking time is around 40 minutes, making this an easy meal to get started then move on to taking care of the kids, doing morning chores, or getting ready for work or school. It can be difficult to come up with new and exciting dinner ideas. While making the same tried and true dishes can be easy, it can also cause us to get into a dinner planning rut. One way I try to switch things up is by having breakfast for dinner. This dish has saved me a few times on a busy weeknight! Be sure to serve this savory dish with a sweet treat like Buttermilk Mixed Berry Waffles or Buttermilk Chocolate Chip Pancakes for a perfect pairing! To Make The Easiest Ham and Cheese Breakfast Casserole you will need: Ham As I mentioned, we usually use our leftover holiday ham to make this recipe but for times when I don’t have any available, a store-bought package will do just fine. We prefer the larger cubed pieces of ham because they don’t get lost in the eggs like the smaller diced pieces do. Onion For this recipe, I do the chop and drop method, meaning I don’t sauté the onions before adding them to the egg mixture. They will soften during the baking process, but we enjoy that tangy, subtle crunch they provide among the softness of the eggs and ham. Eggs Fresh eggs are everything in this recipe so if you have eggs that have been hanging out in your fridge for a while, this is not the time to use them (or at all!). Large eggs are what I use for this recipe but if your eggs are on the smaller side, you’ll probably want to double the number used or at least use a few extra. Milk Milk helps the eggs to become fluffy and creamy. If you don’t have milk on hand, you can simply use water. The eggs will be less fluffy and creamy, but it will get the job done. Sharp Cheddar Cheese A good sharp cheddar cheese is our absolute favorite type of cheese. We enjoy it by itself as a quick snack or with savory dishes like this one. A sharp cheese has a bold, tangy flavor that pairs perfectly with the creaminess of the eggs and the saltiness of the ham. Saltine Crackers Our secret ingredient that will add texture, crunch, and a delicious crispy crust on our casserole! Saltine crackers will help to bulk up the casserole as well as help everything bind together. You can use salted or unsalted here. I typically use salted, so I have omitted the use of additional salt in the recipe. Make this with me on YouTube! Let’s Make The Easiest Ham and Cheese Breakfast Casserole! To start, preheat the oven to 350 degrees. In a large bowl, whisk together eggs and milk until the eggs are lightly beaten. Add ham, onions, butter, spices, and two cups of shredded cheese. Mix gently to combine. Pour mixture into a lightly greased 9x13 baking dish. Top mixture with crushed saltine crackers. Bake for approximately 40 minutes or until eggs are cooked through completely. Remove from oven and top with remaining half cup of cheese. Bake for an additional 5 minutes or until the cheese has melted completely. This hearty breakfast casserole is the first recipe my daughters were able to put together by themselves. It's a family favorite and fits the bill for an easy holiday breakfast or a potluck brunch. The best part is that it requires minimal ingredients that are typically budget-friendly, pantry staples. The beauty of this recipe is the versatility of ingredients so feel free to mix it up with your favorites! Yield: 8-10 Servings Ingredients: 32 ounces cubed ham 1 medium onion, diced 8 large eggs 1 cup milk 2 tablespoons butter, melted 2 ½ cups sharp cheddar cheese, shredded 1 teaspoon pepper ½ teaspoon garlic powder 1 ½ cups or approximately 25-30 saltine crackers, crushed Directions: Preheat oven to 350 degrees. Prepare a 9x13 baking dish by spraying lightly with non-stick spray or by buttering the bottom and edges of the dish. In a large mixing bowl, whisk milk and eggs until lightly beaten. Add ham, onions, butter, spices, and two cups of shredded cheese to egg mixture. Mix gently to combine. Pour mixture into a prepared 9x13 baking dish. Top mixture with crushed saltine crackers. Bake for approximately 40 minutes or until eggs are cooked through completely. Remove from oven and top with remaining half cup of cheese. Bake for an additional 5 minutes or until the cheese has melted completely. We want to hear from you! Let us know what you think about this recipe in the comments below. Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today!

Light and fluffy buttermilk chocolate chip pancakes will be a new family favorite for breakfast or anytime! Jump to recipe Like my Buttermilk Mixed Berry Waffles recipe, buttermilk pancakes are something I've made for my daughters since they were toddlers. When they were young, I would make the pancakes “silver dollar-sized” and freeze any leftovers. It was a great way for this busy and exhausted college mom to have a fun, healthy breakfast ready to go. Now that the girls are older, I make these light and fluffy pancakes larger, but they're still fun and readily available! The use of budget-friendly pantry staples makes having homemade pancakes on hand no problem! Plus, a lot of the ingredients can be used in other breakfast favorites like Banana Walnut Muffins and Peach Butter Waffles . And don’t forget our favorite doughnut recipes like Baked Apple Cider Doughnuts and Honey Lemon Cake Doughnuts ! If you have young ones that could really use the extra protein, baked goods like these are great way to add it in. Just add a scoop (or about 3 tablespoons) of your favorite protein powder to the dry ingredients listed in the directions down below. Here’s what you’ll need to make these Buttermilk Chocolate Chip Pancakes 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. Buttermilk Do not skimp out on this ingredient! Buttermilk has been found to activate baking soda which produces the gas to make dough or batter rise. If you use regular milk or even the DIY trick of adding vinegar or lemon juice to regular milk, your final product will likely not be as thick and fluffy. Eggs, Sugar, and Salt All completely necessary to flavor and bind our dry ingredients. Vanilla Extract I love using my homemade vanilla extract in baking recipes. If using a store-bought option, try to choose one that is of the highest quality. Making your own vanilla extract is super easy! You’ll just need one cup of vodka or spiced rum that's at least 80 proof and 6 vanilla beans. Add your alcohol preference to an eight-ounce jar then add in the vanilla beans. Secure a lid on your jar and store in a cool, dark cabinet for at least 8 weeks. Give the jar a good shake about once a week. The longer, the better in my opinion. You can check out my other homemade extract recipes here . Baking Powder and Baking Soda Yep, I use both baking powder and baking soda for our pancakes. We’re going for extra fluffy pancakes here! Chocolate Chips My girls always request to have mini chocolate chips in their pancakes and waffles. Normally I wouldn’t offer up chocolate for breakfast but because this is such a small amount and the other ingredients are pretty clean, I don’t mind giving them this sweet treat for breakfast every so often. You can absolutely leave them out or add in your favorite diced fruits. Make this with me on YouTube! Making homemade Buttermilk Chocolate Chip Pancakes is easy! The short version of making almost any pancake, waffle, or baked good is: combine wet ingredients in one bowl, combine dry ingredients in another bowl, add the dry ingredients to the wet ingredients and stir well. It may seem unnecessary to dirty up so many bowls, but there's actually some pretty cool science that happens when we separate the ingredients like this. When we use leavening agents, also known as aeration agents, like baking powder or baking soda, we want to make sure they are being dispersed evenly. This helps to ensure an even rise and consistency in flavor. So, let’s get to it! First, combine eggs, vanilla extract, buttermilk, and oil in a large bowl. In a medium bowl, combine flour, sugar, baking powder, baking soda, and salt. Combine dry ingredients to wet ingredients by about a ½ cupful at a time. Stir well to combine. The batter should be thick but still a pourable consistency. If your batter is too runny, add a tablespoon of flour and mix. Allow batter to rest covered at room temperature for approximately 10-15 minutes. This step really is the secret to getting fluffy pancakes! During this rest period, the flour is able to fully absorb the liquid which helps to provide a smooth texture and a better rise. In a large skillet over medium-high heat, add one tablespoon of oil. When skillet is hot, pour batter by ¼ cupful onto skillet. After about 30-40 seconds, sprinkle each pancake with two teaspoons of mini chocolate chips. Flip pancakes when bubbles form and edges begin to harden. Cook until the second side is golden brown. Ingredients 4 cups all-purpose flour 3 teaspoons sugar 1 Tablespoon baking powder 2 teaspoons baking soda ½ teaspoon salt 4 large eggs, lightly beaten 2 teaspoons vanilla extract 3 ½ cups buttermilk ½ cup + 1 Tablespoon vegetable oil 1 1/3 cup mini chocolate chips Directions In a large bowl, combine eggs, vanilla extract, buttermilk, and oil. In a medium bowl, combine flour, sugar, baking powder, baking soda, and salt. Combine dry ingredients to wet ingredients by ½ cupful at a time. Stir well to combine. The batter should be thick but still a pourable consistency. If your batter is too runny, add a tablespoon of flour and mix. Allow batter to rest covered at room temperature for approximately 30 minutes. In a large skillet over medium-high heat, add one tablespoon of oil. When skillet is hot, pour batter by ¼ cupful onto skillet. Sprinkle each pancake with two teaspoons of mini chocolate chips. Flip pancakes when bubbles form and edges begin to harden. Cook until the second side is golden brown. How to Freeze Buttermilk Chocolate Chip Pancakes: Option 1 : Allow pancakes to cool completely. Layer pancakes onto wax paper and wrap up the ends of the paper. Store in a gallon sized freezer bag in the freezer for up to 2 months. Option 2 : Allow pancakes to cool completely. Place pancakes in a single layer on a parchment-lined baking sheet. Flash freeze for at least 30 minutes. Remove and place into freezer safe bag or container. To reheat, warm pancakes in the microwave in a single layer for 2 -2 ½ minutes. 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!

Tangy, mouthwatering, and sure to please, this Three Pepper Chicken is the perfect addition to your menu planning! Jump to recipe Last summer my banana pepper plants produced like crazy, and I was able to preserve several pints. We really enjoy the Mississippi Roast and Mississippi Chicken recipes which use pepperoncini peppers, but I like to change things up sometimes. This is a stunning chicken dish that is sure to impress guests and it comes together in just a few minutes. I like to serve it with my White Cheddar Loaded Mashed Potatoes and Simple Sauteed Green Beans . For this recipe you’ll need: 4 Boneless, skinless chicken breasts I've made this recipe with boneless, skinless chicken thighs and it's delicious. You could also just leg quarters or split chicken breasts. Oil I love having my Garlic and Cayenne Infused Olive Oil on hand for everyday use and it pairs perfectly with the peppers for this dish. You could also use a neutral oil like Avocado or plain olive oil. Seasoning I kept this recipe super simple with just a good ol’ pantry staple of dried Italian Seasoning. However, oregano, thyme, and a little basil will work just fine. Black Peppercorns Freshly cracked black peppercorns give this dish a subtle earthy heat that adds a note of brightness. Ground black pepper will do but if you can use freshly cracked it will really enhance the dish significantly. Garlic We enjoy the fresh garlic in this recipe, but you could use 1 teaspoon of garlic powder or more to your desired taste preference. You don’t want to be heavy-handed with the garlic though because it can easily overpower the peppers. Banana Peppers As I mentioned, I have a lot of pickled banana peppers to use up so that was my preference in this recipe. You could use store-bought banana peppers, but they will miss that little bit of sweetness that pickling offers. You could also use pepperoncini peppers, however, keep in mind that pepperoncini peppers can be a little spicier and have more of a sour taste when pickled. Don’t drain those peppers completely! You’ll want to reserve about ¼ cup to the baking dish. Pepperjack Cheese We love the use of freshly shredded pepperjack cheese in this dish. It adds a smooth, creamy texture to every bite. Monterey Jack or white cheddar will work as well. Helpful Tip : For your next potluck or holiday party, double the recipe and cut the chicken into 1-inch bite-sized pieces. You’ll have an affordable chicken dish that everyone will be raving about! To Make this Three Pepper Chicken: Begin by preheating the oven to 400 degrees. Place chicken into a 9x13 baking dish. Coat each chicken breast with oil. Evenly distribute Italian seasoning and cracked black pepper. Place garlic around chicken breasts. Add pickled banana peppers over chicken. Bake for approx. 35 minutes or until internal temperature reaches 165 degrees F. Top each chicken breast with pepperjack cheese and bake for an additional 10 minutes or until cheese is evenly melted. Make this dish with me on YouTube! Serves 4 Ingredients 4 Boneless, skinless chicken breasts, approximately 1/4" thick 1 Tablespoon infused olive oil 1 teaspoon Dried Italian Seasoning 1/4 teaspoon Ground Black Pepper 4 cloves garlic, halved 1 cup pickled banana peppers, liquid reserved 1/4 cup reserved banana pepper liquid 1/2 cup freshly shredded pepper jack cheese Directions Preheat oven to 400 degrees. Place chicken in a 9x13 baking dish. Drizzle infused olive oil evenly over each piece of chicken. Evenly distribute Italian seasoning and pepper over each chicken breast. Place garlic around chicken. Add peppers on top and around the chicken. Add reserved banana pepper liquid. Bake uncovered for approximately 35 minutes or until internal temperature reaches 165 degrees. Top each chicken breast with pepper jack cheese and bake for an additional 10 minutes or until cheese is evenly melted. Did you enjoy this Three Pepper Chicken 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!

This post may contain affiliate links. Read our disclosure policy . 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? After canning my Balsamic Vinegar Onions the other day, I knew I wanted to try them out with some beef tips in my slow cooker. Since I was trying out this new recipe, I wanted to keep it simple so that I could see if I needed to improve my seasonings in the onions. Now, when I say simple, I mean super-duper simple. I literally used 3 ingredients and the result was nothing short of absolutely incredible! I served the beef tips with homemade mashed potatoes and roasted broccoli, but you could serve this over rice or noodles. Or make it into a mouth-watering sandwich with Provolone cheese on some Hawaiian Rolls that will be perfect for any party! You really can’t go wrong. 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. Ingredients 1 ½ pounds beef tips 1-pint Balsamic Vinegar Onions ( recipe here ) 1 stick butter Directions Throw all of this goodness into the slow cooker, cover, and cook on LOW setting for 6-8 hours or on HIGH for 4-6 hours. 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 Simple Skillet Sweet and Sour Chicken is sweet, tangy, and comes together in about 30 minutes! Follow along as I make this dish over on YouTube ! Jump to recipe Who needs takeout when you can make this Simple Skillet Sweet and Sour Chicken! We made the decision to eat from our pantry during the Pantry Challenge in 2022 and haven’t looked back! Nothing tastes better to us than homemade. Eating home-cooked meals not only tastes better, but helps to save money, eat healthier, and improve our cooking skills. If you’d like to learn more about the Pantry Challenge and what it can teach you, you can find it here . Don’t get me wrong, going to a restaurant used to excite me. A meal I didn’t have to plan, prepare, and then clean up after? YES, PLEASE! But that comes with its own negatives. The prices, the waiting, the prices, keeping the kids occupied. And did I mention the prices?! Not to mention the often times the food is lackluster and service can really be hit or miss. Call me crazy, but I truly believe eating homemade, real food is where it’s at. I love that this dish comes together so quickly and with minimal effort, which is perfect for a busy weeknight. And the leftovers are definitely worth fighting for! Ready to get started? For this Simple Skillet Sweet and Sour Chicken recipe, you will need: Chicken I typically use boneless, skinless chicken breasts, but chicken thighs are absolutely delicious as well. Don’t limit yourself to just chicken. Shrimp and pork both pair perfectly with this homemade sweet-and-sour sauce! Onions and Peppers I like to use a yellow onion and a red bell pepper for this recipe because they both offer a mild sweetness that balances the acidity of the vinegar. It also adds a bit of crunch and texture to the dish. Ketchup A good quality ketchup can help to add a sweet and tangy taste to the homemade sweet and sour sauce. Ketchup can also add a little color to the sauce and help to give a shimmering texture that covers your chicken. Apple Cider Vinegar Vinegar will add a tart, acidic flavor to the dish that balances out its sweetness. Soy Sauce Soy sauce offers salt and umami components to help balance the sweet and sour. Spices and Seasonings For a rich, well-rounded sauce, don't skimp out on the seasonings and spices! Brown Sugar It wouldn’t be sweet and sour without a sweet component, right? Granulated sugar will work fine as well. I prefer brown sugar because it has that subtle taste of molasses. Making this Simple Skillet Sweet and Sour Chicken is Easy! You’ll want to start by mixing the ingredients for your sauce in a large bowl: Ketchup, vinegar, soy sauce/coconut aminos, water, garlic powder, onion powder, crushed red pepper flakes, ginger, and brown sugar. Next, season chicken pieces with salt and pepper then cook over medium-high heat for about 4 minutes. Add onions and peppers and sauté with the chicken pieces for just a couple of minutes. Add sauce mixture to the pan and coat chicken, onion, and peppers. Reduce heat and simmer on low heat for about 5 minutes or until sauce begins to thicken. Turn off the heat and allow the mixture to rest for about 3 minutes before serving over rice or noodles. Ingredients 4 chicken breasts, diced into 1-inch pieces ½ teaspoon ground black pepper 1 teaspoon salt 1 medium onion, chopped into 1-inch pieces 1 medium red bell pepper, chopped into 1-inch pieces ½ cup ketchup ½ cup apple cider vinegar ¼ cup soy sauce ¼ cup water 2 teaspoons garlic powder 2 teaspoons onion powder ¼ teaspoon ground ginger ½ teaspoon crushed red pepper flakes 1 cup brown sugar Directions To a large bowl, add ketchup, vinegar, soy sauce, water, garlic powder, onion powder, crushed red pepper flakes, ginger, and brown sugar. Gently stir to combine. Season chicken pieces with salt and pepper. Over medium-high heat, cook chicken until about halfway cooked through, approximately 3-4 minutes. Add onions and bell pepper to chicken. Stir. Cook for approximately 2-3 minutes. Add sauce to chicken, onions, and peppers. Stir to incorporate sauce. Reduce heat to simmer. Place lid on skillet if available. Simmer on low heat for approximately 3-5 minutes or until sauce begins to thicken. Turn off heat and allow mixture to rest for approximately 3-5 minutes. Sauce will continue to thicken as it sits. Serve over your favorite rice or noodles. If you made this Simple Skillet Sweet and Sour Chicken, we want to hear about it! Let us know if you enjoyed it or if you made any substitutions in the comments below. Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today!

This delicious homemade BBQ offers the perfect balance of savory, sweet, and just the right amount of heat! Jump to Recipe We have a favorite brand of store-bought barbecue sauce which we enjoy quite a bit; however, this is our absolute favorite of all BBQ sauces! I've tried my hand at homemade sauce over the years, but could never get it just right. It was either too sweet, too tangy, too hot, or not hot enough. This recipe has the perfect amount of seasonings, heat, and sweetness that our family loves. The original recipe titled “ Stampede Style ” is from The Ball Complete Book of Home Preserving which you can find here . I did make a few alterations based on preference and what I had on hand. I felt comfortable making these changes, however, home canning is a science that should be followed very closely. I encourage you to review the original recipe and make changes that are recommended as safe and that you feel comfortable with. Y’all this homemade BBQ sauce is everything! We use it as a delicious sauce on BBQ Chicken Pizza , Homemade BBQ Meatballs , and even as a dip for Homemade Fried Potato Chips . It's good on just about anything, and having a whole shelf in our pantry full of this perfectly seasoned goodness makes us very happy! To Make The BEST Homemade BBQ Sauce you will need: Tomatoes I like to use Amish Paste tomatoes or Roma tomatoes. They typically have less water content than other varieties and are great for canning recipes. Bell Peppers I use green bell peppers because they're milder in flavor. If you use other colors, your sauce may be sweeter than intended. Onions and Garlic Garlic and onion both offer delicious umami flavor. Molasses and Sugar These are key ingredients for adding sweetness! Vinegar White vinegar or apple cider vinegar can be used in this recipe. You want to make sure the acidity of the vinegar is at least 5% to ensure it's safe for home canning. Vinegar helps to balance the sweetness. Liquid Smoke This is a not-so-secret ingredient that helps to provide that savory, smokey flavor. For home canning you’ll need a few tools: Water Bath Canner with a canning rack Pint sized canning jars with lids and rings Canning jar lifter Wooden skewer or canning debubbler tool Do I Have To Can This BBQ Sauce? If you’re not a home canner yet, no worries! You can still make this homemade BBQ sauce. It can be stored in the refrigerator for up to two weeks or frozen for up to 3 months. Let’s Get Started! Yield: 6 pints Ingredients 20 cups pureed plum tomatoes, deseeded and peeled 2 ¼ cups pureed green bell peppers, deseeded 2 cups pureed onions 1 cup pureed celery 6 cloves minced garlic 2 Tablespoons ground mustard 4 dried cayenne peppers, finely chopped 1/2 cup molasses 1/2 cup brown sugar 3/4 cup white vinegar 1/3 cup Worcestershire sauce 2 teaspoons of liquid smoke 1 Tablespoon smoked paprika 2 teaspoons ground black pepper Directions: Using a large stainless-steel pot, over medium-high heat bring tomato puree to a rolling boil, making sure to stir frequently. Cook for approximately one hour or until reduced by about half. Carefully add in pureed peppers, onions, celery, minced garlic, chopped cayenne peppers, and ground mustard. Return to a boil, then reduce heat to medium and boil gently for approximately 45 minutes or until sauce has thickened. Continue stirring frequently throughout. If you're canning the sauce, keep the sauce hot and move on to the canning instructions below. If you are not canning the sauce, allow it to cool completely before storing in an airtight container. Store in the refrigerator for up to 2 weeks. Prepare for Canning: To prepare jars for canning, I like to place my clean, room-temperature jars into my canning pot with room-temperature water. I allow my jars and water to come to the same temperature at the same time. You don’t want boiling water; you’re just heating everything up. Place a clean kitchen towel on the counter space where you intend to place your hot jars once removed from the canner. Once your sauce is ready for canning, carefully remove the jars from the pot using your canning jar lifter and empty the hot water back into the pot. Place the hot jars on the prepared kitchen towel and begin ladling in the sauce. Ladle the BBQ sauce into prepared jars leaving a ½ inch headspace. Using a wooden skewer or canning debubbler tool, remove any air bubbles. Wipe jar rim using a clean paper towel with a little bit of vinegar on it. Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling-water canner. Repeat until all jars are filled. Place filled jars into water bath canner. The water should cover jars by 1 inch. You may need to add additional hot water to ensure the proper amount of coverage. Adjust heat to medium-high, cover canner, and bring water to a rolling boil. Process pint jars for 20 minutes, adjusting for altitude as needed. After Processing: Once your homemade BBQ sauce has completed the 20 minutes in the canner, remove the lid from the canner completely. Allow the jars to rest in the pot for about 5 minutes or so. This will allow them to adjust to having the lid taken off of the canner. Carefully remove the jars from the canner using your canning jar lifter, and place on the prepared kitchen towel. Do not place hot jars directly on a counter surface. The temperature difference can cause the jars to break. Allow the jars to rest on the counter for 24 hours and listen for pops of the lids (my favorite part!). Remove the rings from the jars and gently press the center of the canning lid on each jar. If the lid pops back up, your lid did not seal properly, unfortunately. It happens! If it's just one jar, place that one in the refrigerator and use it within a couple of weeks. If it's several jars, remove all of the lids, wipe the rims of the jars with vinegar, add new lids, and reprocess again in the canner. If your jars are all sealed properly (YAY!), use a little vinegar or soap and warm water to wipe the outside of the jars before storing. Store jars in a cool, dark place. Tips & Tricks for the Canning Process: If you have a water bath canner, you’ll want to use it here. I don’t have a separate canner for water bath canning, so I just use my pressure canner with the rack. However, I do not lock the lid in place and allow the canning lid to sit slightly ajar. If you don’t have a water bath or pressure canner, no worries! You can simply use a large stock pot with a makeshift rack. Your pot should be tall enough so that the water covers the jars. To make a DIY canning rack, you can simply tie five or six canning rings together and place your jars on top. If you have an Instant Pot rack, you can use that instead. The main thing is you don’t want to place your jars directly inside the pot. Air and heat need to be able to circulate around the jars completely to ensure proper processing. When placing your rings onto the jars, you want to tighten them with just your fingertips. If the rings are too tight your lids will buckle and can result in an unsealed jar. If you don’t tighten them enough, the water can seep into your jar and ruin your product. Freezing Instructions: This homemade BBQ sauce can be frozen for up to 3 months if stored properly in a freezer-safe container. Allow the sauce to thaw completely in the refrigerator before using. We’d love to know if you enjoyed this Homemade BBQ Sauce recipe, so click on the heart at the bottom of the post or leave us a comment below! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here to sign up for our newsletter today!

This post may contain affiliate links. Read our disclosure policy. One of the first homemade dishes I made for my husband was the Southern classic, Red Beans & Rice. I prefer to cook mine in the slow cooker so that all of those yummy seasonings completely infuse the beans with flavor. This recipe will make a huge batch, so I typically freeze half of it for us to have later on a busy weeknight, or a slow weekend when I just don’t feel like doing too much in the kitchen. Either way, if you have a crowd or just want a jump start on some freezer meals, this recipe is perfect for you! It seems like there’s a new must-have something or another that pops up in my social media feed every day. It can be easy to forget the tried-and-true gadgets and appliances that sit in our cabinets. Whether you’re cooking for a large family or just one or two, slow cookers come in a variety of sizes and price points making them perfect for any household. They also use less energy than conventional ovens and are my not-so-secret weapon to keeping my kitchen from feeling like the surface of the sun during the summer. Not to mention, the slow cooker gets the job done when it comes to tenderizing meat and distributing flavor. Serves: 8-10 Ingredients: 1 ½ pounds red kidney beans, soaked and rinsed 1 pound smoked sausage, sliced 64 ounces of beef or chicken stock 6 cups water 3 cups white, long-grain rice 1 large onion, chopped 4 stalks of celery, chopped 1 green bell pepper, chopped 1 jalapeno, finely chopped 4 cloves garlic, minced 1 tablespoon ground black pepper 1 tablespoon salt 1 tablespoon chili powder 1 tablespoon Italian seasoning 1 teaspoon smoked paprika 1 teaspoon cumin 1 teaspoon sage Directions: In a medium skillet over medium-high heat, cook sausage until lightly brown. Drain on a plate with paper towels and set aside. Add the cooked sausage and all remaining ingredients to the slow cooker. Fill the slow cooker with additional water if needed. Gently stir to combine. Cook on low heat for 6-8 hours or high heat for 4-6 hours. In a medium saucepan, boil 6 cups of water. Add in 3 cups of rice and cook for approximately 15-20 minutes. Gently fluff with a fork. Serve beans over rice. 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 chicken, fresh broccoli, and flavorful rice mixed with a homemade cheese sauce create a mouthwatering dinner that is ready in no time! Jump to Recipe What is it about a casserole that's just do deliciously comforting? It seems no matter the season, a good casserole always seems to fit the bill and be a crowd-pleaser. This one is definitely a family favorite! We enjoy hosting dinner with friends and family and this dish is one of my favorites to serve because of its ease and simplicity. This recipe is simple enough for a busy weeknight but special enough to serve to guests. I make a big batch of my Honey Butter Yeast Rolls to go along with it. For a special treat, I serve my Mint Chocolate Fudge for dessert! This quick comfort food is hearty and filling, making it perfect for big families or as a budget-friendly meal prep. Pantry staples make this recipe one to keep in your arsenal of quick, easy-to-prepare recipes. It is a kid-approved favorite and a winner at potlucks! What we love about this recipe: Quick and Easy - It comes together with simple, pantry ingredients. Versatility - From the cut of chicken to the crispy topping, almost all of the ingredients have easy swaps, making it perfect for the busy cook! Plan Ahead - This casserole can be prepped up to 2 days in advance, and then baked when you’re ready. Freezer Friendly - Do yourself a favor and prep a double batch of this delicious casserole. Keep one in the freezer for a busy weeknight. For this Cheesy Chicken Broccoli Rice Casserole, you will need: Chicken I use chicken thighs for this recipe because the dark meat is a little more forgiving and doesn’t dry out as quickly as chicken breasts. However, feel free to use what you have on hand. Rice Simple white rice is what I use for this recipe. Brown rice would be delicious as well, just take into account it requires a few extra minutes of cooking time. Chicken Stock This helps to add flavor to the rice. Broccoli My family prefers fresh broccoli florets however I have made this dish using frozen and freeze-dried broccoli and no one could tell the difference. Half & Half We enjoy the creaminess that half and half brings to the dish. Homemade Nacho Cheese Sauce Tastier than that stuff in the can and super easy to make! Cheese I use cheddar cheese for this recipe. If you like a little extra spice, try using pepperjack. Spices Adding flavor is easy with just a few simple spices. Crushed Crackers I typically use crushed Ritz crackers. Breadcrumbs, Panko, and crushed cornflakes will also add texture and a beautiful golden topping. Serves 4-6 Ingredients 2 pounds boneless, skinless chicken thighs 2 cups rice 4 cups chicken stock 2 cups chopped broccoli ¼ cup butter, melted 1 cup half and half 1 1/2 cups Homemade Nacho Cheese Sauce ½ teaspoon salt ½ teaspoon ground black pepper ½ onion powder ½ teaspoon garlic powder 2 teaspoons dried parsley 1 cup cheddar cheese, shredded ½ cup crushed crackers (optional) Directions Preheat oven to 375 degrees. Bake chicken thighs for approximately 25-30 minutes or until internal temperature reaches 165 degrees Fahrenheit. Allow chicken to cool slightly before shredding with two forks. In a medium saucepan, bring 4 cups of chicken stock to a boil. Add rice and boil for 2 minutes. Cover saucepan and reduce heat. Simmer for 15 minutes. Remove from heat and allow to rest for 10 minutes before fluffing with a fork. To a large mixing bowl, add all ingredients except the crushed crackers. Mix well to combine. Add mixture to a lightly greased 2-quart baking dish. Bake for approximately 30-35 minutes or until heated through. Remove from oven and top with crushed crackers. Return dish to oven and bake for an additional 5-7 minutes or until topping is lightly toasted. Want to help our small family business in a big way? Share this recipe with anyone 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!