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There are many reasons one chooses to preserve food at home. For some, it's a life skill that has been passed down through generations. For others, it's due to their culture or climate, and for others, it's due to their particular dietary needs. This post may contain affiliate links. Read our disclosure policy. Jump to Resources In 2022, We began my journey of learning how to garden and how to preserve food. We started with home canning and using a dehydrator, then added using a home freeze dryer. I now use all three methods for preserving food, each serving its purpose well! Food, money, and stability were very inconsistent during my childhood. My goal as a wife and a mom has always been to have food and water available, no matter the circumstances. I want to ensure that my family has what they need to survive and thrive in every way possible. For many years in our marriage, we were a very modest, single income. I had to find ways to be creative while saving money. I used cash-back apps, coupons, budget billing for utilities, ditched cable, and made DIY cleaning products. I froze a lot of things such as chicken stock and extra meals and made meals as affordably as possible. While doing as much as I could to save money, I also made sure to purchase one or two “extra” of products to create a small stockpile. I continue to create a stockpile, though now it's primarily with home-preserved food. I've been very grateful for our small stockpile a few times, most recently last summer when I was unexpectedly ill for weeks. If your work is dependent on weather, tourist seasons, or some other variable, having a small stockpile will definitely come in handy when money may be more inconsistent. Living in a climate prone to major hurricanes is also a huge factor for me. I have lived on the Southern Gulf Coast of the United States since I was about three years old. I'm no stranger to tropical storms and hurricanes. Of course, in 2005, Hurricane Katrina taught me the most. I saw whole neighborhoods wiped away, and families standing in long lines hoping to be given enough food and water to last them until the next day, when they'd have to stand in line again. The electricity was off for days in some areas and weeks in others, with temperatures in the triple digits. Lines for gas stretched for miles. As a single, 20-something, I was mentally and physically unprepared for after the storm. I never want to feel that unprepared again. For me, food preservation is about peace of mind. Make no mistake, it's not my intention to hoard food or have a “Doomsday Prepper” outlook. We don't have food stored all over my house. I simply want to be able to feed my family, no matter what. You can read more about food preservation in our previous posts: Preparing for Canning Season Five Items to Can this Summer If food preservation is something you've thought about for you and your family, I encourage you to go with your gut. If you're intimidated by home canning, watch a few videos on YouTube or locate a class in your area. Many county extension offices offer classes for adults and children, in-person and online, on home food preservation, gardening, and 4H for free, or at very minimal cost! Don’t forget to look for other extension offices in nearby counties as they may offer other events and trainings that are different from your local branch. Here are five of my favorite resources: National Center for Home Food Preservation National Institute of Food and Agriculture Ball Mason Jars Kerr Home Canning Utah State University: Canning Resources Freeze Drying: Essential and Nice-to-have Tools and Supplies If big batches of recipes aren’t necessary for your household, half the recipes so that you have enough to meet your needs without having an overwhelming amount. If the price of a freeze-dryer just seems too far out of reach for you, wait until it goes on sale, lock in your sale price, and make interest-free layaway payments for as long as you need. You can learn more about Harvest Right and freeze drying here. You can also start with a more affordable option like dehydrating. I love my Excalibur dehydrator and oftentimes have it running when my freeze dryer is full. Having food preserved in various ways is a great way to ensure you'll always have food available. We hope that you enjoyed this article and learned something new. If you did, we’d love to hear from you in the comments. Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here to sign up for our newsletter today!

This baked cake-like doughnut offers a light, fluffy texture that tastes like summer! Jump to Recipe When I began gardening, it encouraged me to live my life in seasons, appreciating what each had to offer. Each season gave me more and more to look forward to. Delicious soups and fun festivals in the fall, warm tea and a great book on a cold winter day, colorful azaleas that pop up everywhere in the spring, and, in the summer, these delicious Honey Lemon Doughnuts. Lemon and honey are a delicious combination any time of the year, but for me, they remind me of summertime. Light, bright, and full of fresh flavor - it just tastes like sunshine. These doughnuts are great for a simple breakfast and are beautiful enough for a bridal brunch or baby shower. These Honey Lemon Cake Doughnuts freeze beautifully, making them the perfect addition to meal prep for those summer vacations. Don’t forget to check out our Baked Blueberry Doughnuts and our Apple Cider Doughnuts! To Make These Honey Lemon Cake Doughnuts You Will Need: All-purpose flour You can absolutely use gluten-free flour for this recipe; however, I used standard, all-purpose. To ensure accurate flour measurements, use a spoon to add the flour to your measuring cup and level it off with a flat edge, like the back of a butterknife. Baking Powder, Baking Soda, & Fine Sea Salt All are necessary for adding rise and flavor to our doughnuts. Butter We love the richness real butter adds to baked goods, but you can certainly replace the butter with a neutral oil like olive oil, or avocado oil. You’ll want to use 1 ½ Tablespoons of oil for the batter. Eggs Fresh eggs will help to add rich flavor and moisture as well as help bind the dry ingredients. Milk I used 2% milk for this recipe because that’s what we typically have on hand on a regular basis. However, buttermilk would also be delicious. If using buttermilk, reduce the amount to ¾ cup. Honey I used organic, raw honey to add sweetness and moisture. Lemon Extract I have a super easy homemade recipe for this. However, you can find a store-bought version online or just simply use vanilla extract. Lemon Zest and Lemon Juice The lemon in this recipe will pair perfectly with the sweetness of the honey and add a little more complexity to each bite. How to Make Honey Lemon Cake Doughnuts Baked doughnuts are probably one my absolute favorite breakfasts to make because they come together so quickly and effortlessly. The short version of making almost any doughnut, muffin, or other baked good is to combine wet ingredients in one bowl, combine dry ingredients in another bowl, add the dry ingredients to the wet ingredients, and stir well. It may seem unnecessary to dirty up so many bowls, but there is actually some pretty cool science that happens when we separate the ingredients like this. When we use leavening agents, also known as aeration agents, like baking powder or baking soda, we want to make sure they're being dispersed evenly. This helps to ensure an even rise and consistency in flavor. Tips and Tricks No Doughnut Pan - I highly recommend using a doughnut pan for this recipe. If you don’t have a doughnut pan, try making them into muffins instead. Muffins - To make this recipe as muffins instead of doughnuts, fill each muffin cup ¾ of the way full. The baking time should be increased to about 22 minutes. I recommend checking them at 22 minutes and then every two minutes until they pass the toothpick test. These Honey Lemon Cake Doughnuts are sure to brighten your day and are totally worth turning the oven on for! Yield: Approximately 18 Doughnuts Ingredients 2 ¼ cups All-Purpose Flour 1 1/3 cups Honey 2 teaspoons Baking Powder ½ teaspoon fine sea salt 1 ¼ cup Milk 3 Tablespoons Lemon Extract 2 Tablespoons butter, melted 2 large eggs, lightly beaten Lemon Zest, from two lemons Lemon Juice, from half of a lemon ½ cup Powdered Sugar Directions Preheat oven to 350 degrees. In a large bowl, gently whisk together milk, butter, eggs, honey, lemon extract, lemon juice, and lemon zest from one lemon. Using a sifter, combine flour, baking powder, and salt. Gently combine dry ingredients with wet ingredients. Batter will thicken as it rests for 3-5 minutes. Spray non-stick baking spray onto doughnut pans, and fill each opening ¾ of the way full. Bake for 17-20 minutes or until doughnuts are golden brown and an inserted toothpick comes out clean. Allow to cool in pan for 3-5 minutes then transfer to a wire cooling rack. Using a sifter, gently shake powdered sugar over doughnuts. Sprinkle each using zest from remaining lemon and fine sea salt. Storage Instructions These doughnuts are best while warm. Store leftovers in an airtight container at room temperature for up to 3 days. Warm in the microwave for 15-20 seconds. Freezing Instructions Do not top doughnuts with powdered sugar and lemon zest until ready for serving. Store doughnuts in a freezer-safe bag for up to one month. To reheat, thaw doughnuts at room temperature and then microwave for 15-20 seconds. If you made these Honey Lemon Cake Doughnuts let us know how they turned out 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!

These cake-like muffins are made with fresh, sweet cherries, delicious vanilla, and topped with cinnamon sugar. Jump To Recipe This summer, I was able to score fresh cherries for only $0.99 per pound. Let’s just say I purchased several pounds and I regret absolutely nothing! I made everything from home canned cherry pie filling to cherry chocolate chip waffles. But these Cherry Vanilla Muffins are by far the best thing I made! We love having muffins available for a quick breakfast or as a snack when we’re on the go. And I know I may have mentioned this before, but man, kids snack a lot! I feel like every time I turn around, my kids are telling me they’re hungry or asking for a snack. I always try to pack a little something for us if I know we’ll be out and about for a few hours. These muffins are as filling as they are delicious! Having healthy, homemade snacks and treats around is so easy to do when we take just a few minutes of our day to prep. While this recipe is a sweet treat and should be enjoyed periodically, it's packed with fresh cherries, which are high in vitamins, A, C, and K. They’re also full of potassium and magnesium which has been proven beneficial for heart health. You’ll want to make double or triple batches of these sweet treats to have on hand for when snack time hits. These muffins freeze beautifully and can thaw at room temperature in about 20 minutes. They're also a great addition to home-packed school lunches! To Make these Cherry Vanilla Muffins you’ll need a few simple ingredients: Cake Flour I used standard cake flour for this recipe. 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. If you don’t have cake flour on hand, no worries! Here’s a quick substitution recipe: For a quick cake flour substitution, 1 ¾ cup all-purpose flour and ¼ cup cornstarch may be used. Simply whisk flour and cornstarch together gently then continue with the recipe as directed. Baking Power To get a nice, tall rise from your muffins, you will need a leveling agent like baking powder. I don’t recommend substituting baking soda for the baking powder in this recipe. 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. Eggs Fresh eggs help not only add flavor and moisture but also help create structure and stability within the batter. Sugar Sugar helps to keep baked goods soft and moist. Salt Salt helps to preserve the flavor and prevent staleness. Vanilla Extract I absolutely love my homemade vanilla extract and will likely never return to the store-bought version again! Homemade extracts offer a cleaner flavor, meaning they don’t taste artificial like the common store brands. They are also really affordable to make and easy to customize. You can check out my favorite homemade extracts here! Making these Cherry Vanilla Muffins is Easy! The short version of making almost any muffin, cake, 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'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! Ingredients 1 cup sugar 1 stick butter, softened 2 large eggs 2 teaspoons vanilla extract 2 cups cake flour 2 teaspoons baking powder ½ teaspoon salt ½ cup milk 2 cups fresh cherries, pitted, coarsely chopped Cinnamon Sugar Topping 2 Tablespoons sugar 1 Tablespoon cinnamon Directions Preheat oven to 350 degrees. Prepare a 12-cup muffin tin with non-stick spray or paper liners. In a large bowl, cream together butter and sugar by using a mixer on medium-speed for approximately 1-2 minutes or until mixture is light and fluffy. Add eggs one at a time to butter and sugar mixture, beating each on low speed with mixer. Add vanilla extract. In a medium bowl, sift together cake flour, baking powder, and salt. Add flour mixture one-half cup at a time to butter mixture using low speed on mixer. Add milk and continue mixing until well combined but do not overmix. Gently fold in chopped cherries by gently incorporating them into the flour mixture. Carefully spoon muffin batter to prepared muffin tin ensuring each cup is approximately ¾ of the way full. Top each muffin with approximately ½ teaspoon of cinnamon sugar mixture. Bake for approximately 28-33 minutes. Insert a toothpick in the center of one muffin, if the toothpick comes out clean and free from any wet batter, the muffins are baked completely. Allow muffins to cool in the pan for approximately 5-7 minutes. Carefully remove muffins from pan and allow to cool completely on wire baking rack. Muffins may be stored at room temperature for three days, or can be frozen for up to three months. To freeze these Cherry Vanilla Muffins Place muffins on a cookie sheet uncovered in the freezer for approximately 1 hour. Remove from the freezer and place the frozen muffins in a freezer-safe storage bag for up to 3 months. To thaw, simply remove the desired amount of muffins from the freezer-safe storage bag and place on a plate. Allow to thaw at room temperature for about 20 minutes or reheat in the microwave for approximately 2 minutes. If you tried this Cherry Vanilla Muffin recipe, we'd love to hear how it turned out. Be sure to let us know in the comments below, tag us on Instagram @TheAzaleaHomestead, or share with us on Facebook! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here to sign up for our newsletter today!

This post may contain affiliate links. See disclaimer. As mentioned in our previous post, Ten Skills You Need to be a Homesteader, No Matter Your Circumstances, traditional skills such as food preservation, husbandry, and other life skills aren’t always passed down from previous generations. For the last eight decades, our world has become more reliant on cutting-edge conveniences and self-reliance has seemed to become a thing of the past. It's our duty to ourselves, our families, and our communities to learn these “off-grid” life skills and pass them on to future generations. Homesteading can and does look very different from one person to the next. For some, it may be an all-in approach with acres of rural land, a barn full of animals, natural water and energy sources, and complete off-grid self-reliance. To others, it may be a slow and steady approach with small, meaningful changes for a more self-sufficient lifestyle. Whatever your approach, having a few high-quality how-to books on hand will never be a bad investment. Whether you have lots of acreage, live in an urban environment, or the suburbs like us, having an arsenal of knowledge is key to running a great homestead. Sure, we can do a quick search from our phones or other electronic devices, but what if that option isn’t available? I’m not talking about a SHTF situation; that’s a topic for another day. Just a random instance like a power outage can really open our eyes as to what we might be missing in our preparations for self-reliance. 1. The Encyclopedia of Country Living, 50th Anniversary Edition: The Original Manual for Living off the Land & Doing It Yourself by Carla Emery This book is massive and is surprisingly budget-friendly. You definitely get the most bang for your buck when it comes to needing a single resource on homesteading. With over 900 pages, this comprehensive how-to book has been considered by many as the homesteading Bible for over 50 years. A true classic, this guide teaches readers how to live off the grid, how to be prepared, and how to be self-reliant. Some of the topics included are food preservation, beekeeping, raising livestock, creating natural skincare products, and natural remedies. 2. Homesteading: A Backyard Guide to Growing Your Own Food, Canning, Keeping Chickens, Generating Your Own Energy, Crafting, Herbal Medicine, and More (Back to Basics Guides) by Abigail Gehring This 464-page book contains a lifetime’s worth of valuable homestead education. While the book has a ton of important, well-thought-out guidance, it's not a how-to guide like some of the other book suggestions. We found it to be more of an overview of what's possible with ideas on how to get things done. The information given makes the prospect of connecting with many of the skills our modern society has forgotten exciting. And because the author has “walked the walk” of a homesteader, the content comes across as authentic. 3. 40 Projects for Building Your Backyard Homestead: A Hands-on, Step-by-Step Sustainable-Living Guide (Creative Homeowner) Fences, Chicken Coops, Sheds, Gardening, and More for Becoming Self-Sufficient by David Toht This book offers 40 step-by-step projects, from housing chickens to erecting a windmill. With over 250 pages of step-by-step instructions and detailed photos on how to complete each project, you're sure to complete everything you need on your homestead! This book is an excellent reference for both experienced and novice homesteaders. 4. The Made-From-Scratch Life: Your Get-Started Homesteading Guide by Melissa K. Norris Essential food preservation techniques, up-to-date safety standards, and tons of from-scratch recipes can all be found in this wonderful addition to any kitchen cookbook collection or homesteading library. From traditional food preservation like fermenting, to modern conveniences like freeze-drying and dehydrating, there really is something for everyone to learn. The Made-From-Scratch Life is perfect for the beginner homesteader as it walks you through every step with instructions and photos making it easy to follow along. 5. National Geographic Road Atlas 2024: Adventure Edition [United States, Canada, Mexico] by National Geographic Maps As a resident of the southern Gulf Coast in the United States, there have been times when the electricity was off for days or weeks at a time. Hurricane Katrina not only caused physical destruction, but it also wreaked havoc on my mental health. During moments of panic, there was discussion among family members about possibly driving somewhere safer. However, with the power down, there was no way to look up options for hotels in nearby states or even directions to get there. That’s when I realized how important it is to have a printed, high-quality, road atlas available. No matter where you are in your homesteading journey, having a vast physical library on major self-sufficiency topics is an essential element to the success of your homestead. Physical books never stop working for us. Ever. We hope this list is helpful to you and that you create many triumphs on your homestead! In no way is this meant to be an exhaustive list of what's available or as a complete homesteading library. There are thousands of books that can definitely be beneficial. However, as a novice suburban homesteader, we found these books extremely helpful. Let us know in the comments what books you'd add to the list! 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. See disclaimer. Our weather has been a little on the weird side this winter. Half of the week it feels like spring, the other half it's cold and raining. When gardening outside seems like a lifetime away, I like to curl up on the couch with a good book, a cup of warm tea, and a sweet treat like my Lemon Cake Doughnuts or my Citrus Sugar Cookies. The three dogs burrow in wherever they can next to me and we spend the day lost in a world written on pages. Here are a few that I've read recently and really enjoyed. I'm affiliated with Bookshop.Org, and it's a good place to find these books if your local library doesn’t have them. I hope you enjoy them as much as I did! Be sure to print out your free bookmarks so you don’t lose your place! The Murmur of Bees by Sofia Segovia Set against the backdrop of the Mexican Revolution and the devastating influenza of 1918 in a small Mexican town. Disfigured and covered in a blanket of bees, little Simonopio is, for some locals the stuff of superstition, a child kissed by the devil. But he is welcomed by landowners Francisco and Beatriz Morales, who adopt him and care for him as if he were their own. Followed by his protective swarm of bees and living to deliver his adoptive family from threats - both human and those of nature - Simonopio’s purpose in Linares will, in time, be divined. The Seed Keeper by Diane Wilson Weaving together the voices of four indelible women, The Seed Keeper is a beautifully told story of reawakening, of remembering our original relationship to the seeds and, through them, to our ancestors. The story spans several generations and follows a Dakhóta family’s struggle to preserve their way of life, and their sacrifices to protect what matters most. The Victory Garden by Rhys Bowen As the Great War continues to take its toll, headstrong twenty-one-year-old Emily Bryce is determined to contribute to the war effort. Emily volunteers as a “land girl,” tending to the neglected grounds of a large Devonshire estate. It’s here that Emily discovers the long-forgotten journals of a medicine woman who devoted her life to her herbal garden.

Creamy mashed potatoes loaded with sharp cheddar cheese, tangy sour cream, and lots of crispy bacon! Jump to Recipe This White Cheddar Loaded Mashed Potatoes recipe has all of the deliciousness we love in our loaded baked potatoes, but in a shareable casserole form. Creamy mashed potatoes are loaded with sharp cheddar cheese, tangy sour cream, and lots of crispy bacon. Whether you need a side dish for a busy weeknight dinner or for a holiday gathering, this one is sure to impress! White Cheddar Loaded Mashed Potatoes have a rich and creamy texture that pairs perfectly with just about any main course like Homemade BBQ Meatballs and Classic Homemade Meatloaf. Or serve them with Lemon Thyme & Garlic Roasted Chicken and Sauteed Sugar Snap Peas for a classic Sunday dinner. You really can’t go wrong! Ingredients needed for White Cheddar Loaded Mashed Potatoes Potatoes I 've used red potatoes and russet potatoes and they both are absolutely delicious. Our preference is the russet, because they typically give a fluffier texture due to their high starch content. You’ll want about half a pound of potatoes per person. Chicken Stock I keep homemade chicken stock on hand all of the time. I use it in just about everything because it helps to add additional flavor to things like rice and potatoes that would otherwise be bland on their own. If you don’t have homemade stock readily available, choose a high-quality, organic store-bought stock. Sharp Cheddar Cheese We love extra sharp or seriously sharp white cheddar cheese. It has a strong, creamy tang that adds a robust flavor to the potatoes. A mild cheddar or Monterey Jack will also be delicious. I always recommend shredding the cheese yourself rather than purchasing pre shredded. Freshly shredded melts better because it doesn’t have the additional preservatives that keep it from caking together. Bacon We love bacon so I use about one whole cup of cooked, crumbled bacon for this recipe. Spices Garlic power, onion powder, ground black pepper, salt & chives help to round out these loaded mashed potatoes. If you like heat, add in some crushed red pepper flakes to your desired taste preference. Butter We love the richness real butter adds. I typically use unsalted butter in my recipes and adjust salt as needed later. If you don’t have homemade, select a high-quality of real butter like Kerry Gold, Vital Farms, or Land O’Lakes. Milk & Sour Cream We want our potatoes to be extra creamy. Milk and sour cream are great ways to add moisture and flavor. Plain Greek yogurt is an excellent substitute for sour cream. Making White Cheddar Loaded Mashed Potatoes is Easy! Once your potatoes are washed and peeled, cubed them into 1-inch sized pieces. Add the potatoes to a 6-quart pot and cover them completely with chicken stock. Boil the potatoes until they become fork tender, approximately 15-20 minutes. Reserve one cup of the chicken stock/starch liquid then drain the potatoes. Mashed the potatoes to your preferred consistency then fold in remaining ingredients. If the potatoes look a little dry, add ¼ cup at a time of the reserved liquid until you reach your desired preference. Top the potatoes with additional shredded cheese, bacon, and chives if desired. That’s it! Ready to get started? Serves: 8 Ingredients 3 pounds russet potatoes (about 6-8 medium potatoes) 64 ounces Homemade Chicken Stock or water 8 ounces extra sharp white cheddar cheese, freshly grated 10-12 strips cooked bacon, crumbled ½ cup sour cream ¼ cup salted butter, plus 1 Tablespoon ¼ cup milk 3 Tablespoons ground black pepper 2 Tablespoons salt, plus 2 teaspoons 1 Tablespoon onion powder 1 tablespoon garlic powder Fresh parsley, optional Fresh chives or green onions, optional Directions Peel potatoes and cut into 1-inch bite sized pieces. In a large 6-quart pot, add potatoes, 2 teaspoons of salt, 1 Tablespoon butter, and approximately 64 ounces of chicken stock. The chicken stock should completely cover the potatoes. Bring to boil for approximately 15 minutes or until potatoes are fork tender. Reserve 1 cup of cooking liquid then carefully drain potatoes. Mash potatoes to meet your desired consistency. Add remaining ingredients and gently fold into potatoes. Add ¼ cup of the reserved cooking liquid if you prefer your mashed potatoes a little wetter. Garnish with parsley, chives, and additional cheese and bacon. Leftover potatoes can be stored in an airtight container in the refrigerator for up to 5 days. How to Prepare White Cheddar Loaded Mashed Potatoes Ahead of Time: Prepare the potatoes as directed and spoon mixture into a 9x13 baking dish. Cover tightly and store in the refrigerator until ready to bake. Remove the potatoes from the refrigerator and allow the dish to warm up a bit to room temperature before placing uncovered in a 350 degree oven and bake for approximately 20 minutes or until heated through. Top with additional shredded cheese if desired and bake for an additional 5 minutes or until the cheese is melted. Slow-Cooker I often make this dish for potlucks or holiday gatherings. The use of a slow cooker is a great way to keep the potatoes warm and easy to transport. Prepare the potatoes as directed and spoon the hot mixture into the slow cooker. Place the slow cooker on WARM. Top potatoes with additional cheese, bacon, and chives if desired. If the potatoes are cold or room temperature, place the slow cooker on LOW for approximately 3-4 hours or on HIGH for 2-3 hours. How to Freeze White Cheddar Loaded Mashed Potatoes This side dish freezes beautifully and is perfect for meal prep. To freeze, prepare recipe as directed. Allow the potato mixture to cool completely then spoon into a freezer safe 9x13 dish. I prefer to use Pyrex with snap lids for my freezer meals. If you don’t have a lid for your baking dish, tightly cover the top with aluminum foil and plastic wrap. If properly sealed, the potatoes can be stored in the freezer for up to 2 months. To reheat thaw the potatoes in the refrigerator overnight. Bake covered in a 350-degree oven for approximately 45-60 minutes or until heated through. Top with additional cheese and bacon if desired and bake uncovered for an additional 15 minutes or until cheese has melted. If you enjoyed this White Cheddar Loaded Mashed Potatoes recipe, be sure to click the heart and leave us a comment. 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!

Make the holidays extra sweet with these delectable treats! The holiday season is arguably the busiest time of year for many of us. We’re swamped with not only our usual, day-to-day responsibilities but also with the holiday planning. Between shopping for gifts, meal prep, parties, and family functions it’s easy to become overwhelmed. These easy, delicious desserts come together quickly, are budget-friendly, and are sure to impress! Vanilla Sour Cream Pound Cake This classic vanilla pound cake offers a rich, buttery flavor, sweetness from the vanilla, and a slight tang from the sour cream. https://www.theazaleahomestead.com/post/vanilla-sour-cream-pound-cake Mint Chocolate Fudge This decadent chocolate fudge offers a delicious minty flavor balanced with the subtle taste of sea salt. https://www.theazaleahomestead.com/post/mint-chocolate-fudge Raspberry Lime Cheesecake Sweet raspberries and tangy lime are the perfect complement to this rich and creamy cheesecake! https://www.theazaleahomestead.com/post/raspberry-lime-cheesecake Pumpkin Spice Cookies These light and chewy cookies offer a sweet and subtle spice that tastes like everything we know and love about fall! https://www.theazaleahomestead.com/post/pumpkin-spice-cookies Lemon Sugar Cookies These soft and chewy sugar cookies offer a zing of lemon to brighten up your taste buds and your day! https://www.theazaleahomestead.com/post/lemon-sugar-cookies 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 decadent chocolate fudge offers a delicious minty flavor balanced with a subtle taste of sea salt. Jump to recipe 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! 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. Making this Mint Chocolate Fudge recipe is super easy! First, you’ll need an 8x8 baking dish lined with parchment paper. Spray a little nonstick spray to help remove the fudge from the paper later. Next, if you have a double broiler, you’ll use that here. If you don’t have a double broiler, you make one by simply placing about 2 cups of water into a saucepan. Place a medium-sized glass bowl over the sauce pan so that the bottom of the bowl fits just enough to be snug but not stuck. Begin melting the chocolate and mint chips in the glass bowl. The heat from the water in the saucepan will melt the chocolate easily. Continue stirring the chocolate constantly until it is about halfway melted. Slowly add the sweetened condensed milk and mint extract and continue stirring the chocolate mixture until smooth and completely melted. Carefully, spoon the mixture into prepared pan and spread evenly. Sprinkle sea salt over the top of the fudge. Refrigerate the fudge for at least 2 hours before cutting into small squares. With just a few minutes of prep time, this delectable mint chocolate fudge gets me back to watching my favorite show in no time! 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 chocolate chips and mint chocolate chips for approximately 3-5 minutes, until they are melted about halfway. Slowly add sweetened condensed milk and 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. 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!

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. Want to save this recipe for later? Pin it! Ingredients (Serves 8-10) 2 tablespoons butter 1 tablespoon flour 2 cups all-purpose flour 1 ½ teaspoon baking powder ½ teaspoon baking soda ¼ teaspoon salt 2 sticks butter, room temperature 1 cup sugar 3 large eggs 1 tablespoon vanilla extract ¼ cup milk ¼ cup sour cream Directions Preheat oven to 350 degrees. Prepare an 8x4 loaf pan by greasing with two tablespoons butter and one tablespoon flour. Set aside. In a medium bowl, sift together two cups flour, baking powder, baking soda, and salt. In a large bowl, combine sugar and two sticks of butter using a mixer on low-medium speed until light and fluffy, approximately 5-7 minutes. Slowly add eggs one at a time and continue to mix on low-medium speed. Add vanilla and milk and continue to mix on low-medium speed for approximately 2-3 minutes. Begin adding flour mixture to wet ingredients a half cup at a time. Mixing well after each. Gently fold in sour cream until combined. Transfer cake mixture to prepared loaf pan. Bake for approximately 50-55 minutes or until lightly golden brown and an inserted toothpick comes out clean. Allow cake to cool in pan for approximately 10-15 minutes then transfer to a wire cooling rack. Store leftovers in an airtight container at room temperature. 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!

Is there anything more relaxing than a cup of warm tea, a sweet treat, and a great book on a crisp autumn day? These light and chewy cookies offer a sweet and subtle spice that tastes like everything we know and love about fall! Want to save this recipe for later? Pin it! Ingredients (Yields approximately 5 dozen) 1 stick unsalted butter, softened 1 cup sugar ¾ cup light brown sugar 2 large eggs 1 ½ cup pumpkin puree 2 teaspoons vanilla extract 3 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder ½ teaspoon fine salt 1 Tablespoon pumpkin pie spice Directions Preheat oven to 350 degrees. In a large bowl, cream together butter and sugar with mixer until well combined. Add eggs one at a time and mix after each. Add pumpkin and vanilla and mix until incorporated and smooth. In a medium bowl, sift together flour, baking soda, baking powder, salt, and pumpkin pie spice. Gradually add flour mixture to wet ingredients, mixing well to combine. Cover and refrigerate dough for at least 2 hours or until firm. Scoop dough by rounded spoonful onto baking sheet lined with parchment paper. Bake for approximately 10 minutes or until cookies are lightly browned with slightly crisp edges. Transfer cookies to a wire cooling rack to cool completely. Store in an air-tight container or freeze prepared dough for up to 3 months. *Note: A 1-inch cookie scoop will help to achieve a more uniform appearance and ensure even baking. Click here to sign up for our newsletter today!

Sweet raspberries and tangy lime are the perfect compliments to this rich and creamy cheesecake! To make this a completely no-bake cheesecake, you can opt for a store-bought graham cracker crust. We personally prefer the quick homemade version. Want to save this recipe for later? Pin it! Ingredients 2 cups honey graham cracker crumbs 4 tablespoons butter, melted 16 ounces cream cheese, room temperature 1 cup powdered sugar ½ cup sour cream ¾ cup raspberry jam 1 teaspoons Homemade Mixed Berry Extract 2 tablespoon lime juice Zest of one lime 8 ounces whipped topping Directions In a 9-inch pie plate, combine graham crumbs, sugar, and melted butter. Stir to coat then firmly press graham crackers together to form crust on bottom and sides of pie plate. Bake the crust for approximately 15 minutes or until firm. Allow it to cool completely. In a large bowl, combine cream cheese, powdered sugar, sour cream, ½ cup raspberry jam, mixed berry extract, lime juice, and lime zest with a low-medium speed hand mixer for approximately two minutes. Carefully fold in the whipped topping by gently passing your spatula through the middle of the mixture, then across the side, and then fold over the top. Repeat this motion until the whipped topping is completely incorporated. This process should give you a light and fluffy mixture. Scoop mixture into prepared, cooled graham cracker crust, then place an additional pie pan upside down to cover the cheesecake without pressing on the filling. Chill in the refrigerator for at least 6 hours. Remove cheesecake from refrigerator and remove covering. Using a small offset spatula, add remaining ¼ cup raspberry jam and smooth over the top. Garnish with fresh raspberries and lime slices if desired. Serve chilled. 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 classic, southern dessert is a perfect treat to end a long, summer day. It offers a beautiful balance of tangy and sweet, comes together in just a few minutes, and it looks absolutely stunning! Serves 8 Ingredients 8 ounces lemonade concentrate, thawed 2 3-ounce packets lemon flavored pudding 1 3⁄4 cup milk 16 ounces whipped cream topping, thawed Zest of one lemon 2 cups graham cracker crumbs 4 Tablespoons butter, melted 2 Tablespoons sugar Directions Preheat oven to 350 degrees. In a 9-inch pie plate, combine graham crumbs, sugar, and melted butter. Stir to coat then firmly press graham crackers together to form crust on bottom and sides of pie plate. Bake crust for approximately 15 minutes until firm. Allow to cool completely. In a large bowl, combine lemonade concentrate, milk and lemon pudding. Gently fold in 8 ounces of whipped cream. Pour mixture into cooled graham cracker crust and spread evenly. Freeze for at least 2 hours. Remove from freezer. Top with remaining whipped cream topping and freshly grated lemon zest. Serve slightly chilled. 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!