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Is this a breakfast recipe or a desert? It offers a cake-like doughnut with the addition of the famous crispy chocolate and peanut butter bits, topped with a vanilla glaze and more of that sweet, crunchy candy we all love. It's the perfect sweet treat anytime! Yield: Approximately 18 doughnuts Ingredients 1 cup Butterfinger Baking Bits, plus 1⁄4 cup for topping 2 1⁄4 cup All-Purpose Flour 2 1⁄2 teaspoons Baking Powder 1⁄2 teaspoon fine sea salt 1 1⁄2 cup sugar 1 1⁄4 cup Milk 1 Tablespoons vanilla extract 3 Tablespoons butter, melted 2 large eggs, lightly beaten Vanilla Glaze 1 cup powdered sugar, sifted 1 teaspoon vanilla extract 4 Tablespoons milk Directions Preheat oven to 350 degrees. In a large bowl, gently whisk together eggs, butter, vanilla, and milk. In a medium bowl, combine flour, baking powder, and salt. Using a hand mixer on low-medium speed, carefully add dry ingredients. Mix until well combined. Gently fold in 1 cup Butterfinger Baking Bits and lightly mix until incorporated. Lightly grease doughnut pan with nonstick spray, then carefully pour batter into each cavity, approximately 3⁄4 of the way full. Bake for approximately 17-20 minutes or until golden brown and inserted toothpick is clean. Allow to cool in pan for 3 minutes before transferring to wire cooling racks. For the Glaze In a small bowl, mix powdered sugar, vanilla, and 2 Tablespoons of milk. Add additional milk until mixture is thin and slightly runny. Using a fork, drizzle each doughnut with glaze and top with remaining candy bits. 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!

Thanksgiving is nearly upon us, friends, and I am so ready. At our house, it's just our little family of four on Thanksgiving, but if I’m being quite honest, that is just how we like it! Of course, friends and family are always welcome, but most usually have their own plans. So alas, it is just us. I look forward to the cooking, baking, and decorating. I get excited thinking about what dishes the girls and I will make in the kitchen. Even though it may be “just us”, I still try to make it special and memorable. However, just because I really enjoy being in the kitchen, doesn’t mean I want it to take up the whole day! I have some tried-and-true dessert recipes we've made and loved over the years that are perfect for Thanksgiving. These recipes require minimal ingredients, minimal effort, and minimal stress. Just how I like my desserts to be! My family’s absolute favorite Thanksgiving dessert is My Autumn Harvest Bread Pudding. It is jam packed with fruit and fall flavors! You can serve this warm or room temperature. It's absolutely perfect on its own or with a side of vanilla bean ice cream. Personally, I like it to warm it up and have it for breakfast with my coffee. And… again later for dessert. It's perfect at anytime really! I was inspired by Jamie’s Cinnamon Roll Bread Pudding recipe over at lovebakesgoodcakes.com So, whether you're hosting your own private little dinner like me, or need to bring along a dessert for a get-together, this one is sure to please crowds big or small. Yields: 8-10 servings Ingredients 2 12.4 oz cans cinnamon rolls with cream cheese frosting (reserve frosting for the topping) 3 medium Granny Smith Apples, peeled and chopped ¼ cup raisins ½ cup dried cranberries ½ cup pumpkin puree 4 large eggs 1 cup milk 4 tablespoons butter, softened ½ cup granulated sugar 2 teaspoons cinnamon 2 teaspoons pumpkin pie spice 2 teaspoons vanilla extract ¼ cup light brown sugar chopped pecans or walnuts, if desired Directions Preheat oven to 375 degrees. Bake cinnamon rolls according to package directions, approximately 13-15 minutes. Remove from oven and allow to cool. Cut cinnamon rolls into bite-sized pieces, approximately 1-inch. Add cinnamon roll pieces to a lightly greased 3-quart baking dish. In a medium sized mixing bowl, combine eggs, milk, granulated sugar, butter, vanilla, and spices. Mix thoroughly with wire wisk or mixer on low-medium speed. Gently fold in pumpkin, raisins, cranberries, and chopped apples. Pour mixture over cinnamon roll pieces and sprinkle with brown sugar and nuts, if desired. Bake for approximately 45 minutes. Edges should be lightly brown and should pull away from the sides easily. Top with reserved cream cheese icing, and allow to cool at least 30 minutes before cutting. 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!

Have you noticed the price increases at the grocery store lately? Have you taken a closer look at the ingredients list on some of your favorite products? Both are equally scary! According to the most recent consumer price index (CPI) report from the Bureau of Labor Statistics, which you can find here, grocery prices rose over 4% between August 2022 and August 2023. This article helps to break down the information provided in the CPI report. So, whether you're just wanting to save some hard-earned cash, or want more control over the ingredients in your food, this is a great list to start with! Baking Extracts Many of us are familiar with common baking extracts like vanilla, almond, and mint, however, there is a whole world of flavor that can enhance your baked goods! Store-bought extracts are mostly imitation, which means they aren’t the real deal and if you want the real deal, you’re going to have to pay a pretty penny for it. Making your own extracts allows you to play around with flavors, such as fruits, nuts, and chocolate. Homemade extracts are relatively inexpensive - the cost can vary depending on the type and brand of alcohol you choose and the quality of vanilla beans or other flavorings - but overall, you'll get a lot more bang for your buck by making them at home! Here are a few recipes to get you started: Homemade Peach Extract Homemade Citrus Extracts Homemade Mixed Berry Extract Homemade Apple Cinnamon Extract Frozen Pizza Pizza is one of our favorite meals! A frozen or take-and-bake pizza from the grocery store made its way to my grocery cart more times than I’d like to admit. However, now that I know how to make a simple pizza dough, and delicious sauce, and grow our own toppings, we can have a better-quality pizza with very little effort. Here are a couple of our favorites: Loaded Breakfast Pizza BBQ Chicken Pizza with Homemade BBQ Sauce Boxed Baking Mixes Cakes, cupcakes, muffins, quick breads, and the like are just a few of the sweet treats we enjoy. What we don’t enjoy are the extra ingredients that we can’t pronounce. Sure, they can be convenient, and some are even pretty tasty, but homemade allows control of ingredients. With very minimal basic pantry staples, you can have a much superior quality product for a fraction of the cost. Give these sweet treats a try! Cherry Vanilla Muffins Buttermilk Chocolate Chip Pancakes Pumpkin Spice Cookies Bread/Rolls/Biscuits Prepared biscuits, sandwich bread, cornbread mixes - all of them convenient and all of them full of junk. Many store-bought breads have added sweeteners and preservatives adding little to no nutritional value. Making your own breads is just another way to tailor your foods to your diet needs by customizing styles, flavors, and textures. Whether you're looking for sweet or spicy, these bread recipes will pair deliciously with any meal! Honey Butter Yeast Rolls Jalapeño Cheddar Cornbread Chicken & Beef Stock Homemade stocks are rich in vitamins and minerals that benefit your bones, have digestive benefits, and can help aid in inflammation. One of the major issues with store-bought stocks is the amount of sodium. Even higher-quality versions are full of MSGs, dextrose, and other unappealing additives. Making your own stocks does not need to be labor intensive. I use the convenience of my slow cookers to make a huge batch with minimal effort. Once it's strained, I pressure can it so that it's shelf-stable. However, you can also freeze your broth in food-safe/freezer-safe containers. Canned Homemade Chicken Stock Click here to sign up for our newsletter today!

Want to save this recipe for later? Pin it! We enjoy a hearty breakfast on those slow, no-rush mornings. This crustless quiche comes together in no time and is loaded with bacon and lots of veggies from the garden. This is an easily adaptable recipe and is perfect for using up leftovers. It's so effortless to make this to your own family’s preferences, that you will be making it all the time! Filling Ingredients 10 strips bacon 1/2 pound ground breakfast sausage 1 cup diced potato 6 large eggs, lightly beaten 1 cup milk 1/2 cup green bell pepper, diced 1/2 cup onion, diced 1 cup kale, chopped 1 1/2 cups shredded sharp white cheddar cheese 1/2 teaspoon ground black pepper 2 teaspoons garlic powder 1/2 Tablespoon parsley Directions Preheat oven to 350 degrees. In a large skillet over medium-high heat, cook bacon until browned and crispy. Remove to a paper towel-lined plate. Crumble bacon when it is cool enough to touch. Drain excess grease but do not wash the pan. Cook diced potatoes until softened and cooked through. In a large bowl, combine eggs, milk, onions, peppers, kale, and seasonings. Stir in crumbled bacon and one cup of shredded cheese, then stir in vegetable mixture. Pour mixture into prepared pie pan. Bake for approximately 35-40 minutes or until eggs are cooked through, edges are lightly browned, and the quiche is firm in the center. Top with remaining cheese and bake for an additional 5-10 minutes or until cheese is melted. Allow to cool for 10 minutes before cutting. 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 sweet and tangy pancake offers a fluffy texture that melts in your mouth. It is perfect for a simple breakfast or a special brunch. Ingredients 2 cups all-purpose flour 1 cup milk (I used 2%) 8 large eggs ¼ cup sugar 2 Tablespoons Orange extract 1 Orange zest 1 stick unsalted butter Powdered sugar, for garnish Directions Preheat oven to 425 degrees. In a large bowl, mix all ingredients except for the butter and powdered sugar. Allow to rest for approximately 20 minutes. The batter will be very thin and liquidy. Add butter to a 9x13 baking dish. Place in preheated oven for approximately 6-8 minutes. Carefully remove baking dish from oven. Pour in batter, and ensure it's evenly distributed. Return baking dish to oven and bake for approximately 15-20 minutes. Edges should be puffy and golden brown; middle should be lightly browned and slightly firm. Top with powdered sugar. 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 Banana Walnut Muffins are as hearty as they are delicious. Packed full of sweet bananas, a robust punch of cinnamon, and crunchy walnuts, they are sure to sweeten your day! Jump to recipe We love a delicious, savory breakfast like my Easiest Ham & Cheese Casserole or my Farmer’s Breakfast Crustless Quiche, but when we want a sweet breakfast treat, these Banana Walnut Muffins are my go-to! These Banana Walnut Muffins are my take on a delicious classic and it’s one of my favorite ways to use up overripe bananas. They're the perfect on-the-go breakfast or snack. And speaking of snacks... Did you know that kids like to snack? A lot. I feel like every time I turn around, my kids are telling me they’re hungry or asking for a snack. Having healthy, homemade snacks and treats around is a must if I want to keep my sanity! While this recipe is a sweet treat and should be enjoyed periodically, it is packed with heart-healthy minerals like potassium and magnesium, and vitamin B6 which has been proven beneficial for brain health and to improve immune function. Be sure to bake a double or triple batch to have on hand for when snack time hits. These muffins freeze beautifully and can thaw at room temperature in about 15 minutes. They're also a great addition to home-packed school lunches! This Banana Walnut Muffin Recipe requires simple ingredients like: Bananas For the best flavor, you’ll want to use bananas that are very ripe. The peels should be really brown, and the banana should be slightly mushy. This will provide the sweetest natural flavor. You should be able to use a standard kitchen fork to mash the bananas. Flour You can absolutely use gluten-free flour for this recipe; however, I used organic, unbleached, all-purpose flour. To ensure accurate flour measurements, use a spoon to add the flour to your measuring cup and level it off with a flat edge, like the back of a butterknife. Applesauce Unsweetened applesauce not only adds additional fiber, but it acts as a binder for the dry ingredients. The high water content found in applesauce also adds additional moisture and helps keep the muffins from drying out. Baking Powder, Baking Soda, and Salt To get a nice, tall rise from your muffins, you'll need leveling agents like baking powder and baking soda. Both will help the muffins achieve that delicious golden color during the baking process. Just a little bit of salt will help to balance the sweetness in the muffins. Cinnamon Ground cinnamon adds a toasty warm richness that pairs perfectly with the sweetness of the bananas and the woodiness of the toasted walnuts. 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. Walnuts Not only do walnuts offer a delicious crunch, but they're also full of essential nutrients like omega-3 fatty acids and antioxidants, making them a great addition to banana muffins. The nutrients found in walnuts have been found to aid in inflammation and support good brain function. For the most flavor, I like to toast the walnuts for just a minute or two over low heat. Toasting gives the walnuts a stronger aroma and intensifies their nutty flavor. Toasting also makes them even crunchier which adds a fantastic complexity. How to Make Banana Walnut Muffins These muffins are super easy to make and only take a few simple steps! First, preheat the oven to 350 degrees. Chop and toast the walnuts in a medium skillet over low heat for about 2 minutes. Remove from heat and allow to cool. Next, in a medium bowl, combine all of the dry ingredients. In a large bowl, combine all of the wet ingredients. Begin adding dry ingredients about a half cup at a time, mixing well after each addition. Reserve ¼ cup of the walnuts and set aside for a moment. Add the remaining walnuts to the batter and gently fold them in to combine with the batter. Evenly distribute the batter among a 12-cup muffin pan that has been lightly greased with an avocado oil spray. I find that a cookie scoop helps to make this process easier. Top each of the muffins with a few pinches of the reserved chopped walnuts. Bake for approximately 18-22 minutes. Remove from oven and allow the muffins to cool for about 5 minutes before transferring to a wire cooling rack. Cool completely. Yield: 12 muffins Ingredients 2 cups all-purpose flour 3 very ripe bananas, mashed 2 large eggs 1/3 cup unsweetened applesauce 1 teaspoon baking powder ½ teaspoon baking soda ½ cup white granulated sugar 1 Tablespoon vanilla extract ½ teaspoon ground cinnamon ¼ teaspoon salt 1 cup finely chopped walnuts, toasted Directions Preheat oven to 350 degrees. Prepare a 12-cup muffin pan with liners or non-stick spray. Chop and toast the walnuts in a medium skillet over low heat for about 2 minutes. Remove from heat and allow to cool. In a large bowl, gently whisk together flour, baking powder, baking soda, and salt. In a medium bowl, mix sugar, eggs, applesauce, vanilla extract, cinnamon, and bananas to combine. Add ¾ cup of the toasted chopped walnuts to wet mixture. Add dry ingredients to the wet ingredients mixture and mix thoroughly to combine. Using a cookie scoop, carefully divide mixture among muffin cups. Top each with remaining chopped walnuts. Bake for approximately 18-22 minutes or until muffins are slightly firm and the batter has pulled away from the edges of the muffin cup. An inserted toothpick should come out clean when testing center. Wait 5 minutes before transferring muffins to a wire cooling rack and cool completely. Store in an airtight container at room temperature for up to 3 days. Enjoy warm by heating in the microwave for approximately 10-15 seconds. To freeze these Banana Walnut 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 them on a plate. Allow to thaw at room temperature for about 10-15 minutes. If you tried this Banana Walnut Muffin recipe, we'd love to hear how they turned out. Be sure to let us know in the comments below, tag us on Instagram, or share with us on Facebook! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here to sign up for our newsletter today!

These Double Chocolate Orange Zucchini Muffins have two times the chocolate, a sweet zing of orange, and zucchini that helps to give a deliciously moist texture. Plan on making on a double batch! Jump to Recipe Recently I was able to score some locally grown produce from one of our favorite farmers for a great deal. My freezer is full of diced peppers, and I was also able to make my Spicy Stuffed Bell Peppers. This weekend I worked hard on preserving the remaining boxes of produce waiting not-so-patiently on my kitchen counter. Fifteen pounds of zucchini is just a little more than my family can eat before any of it goes bad, so I knew I had to preserve a good amount of it for later use. Most of the fall and winter recipes I love call for shredded zucchini so that's how I prepared the bulk of it for my freeze dryer. I reserved 5 cups to make a double batch of our favorite chocolate muffins. Muffins are one of my favorite make-ahead breakfasts! There are so many different varieties that we enjoy, like my Banana Walnut Muffins and my Cherry Vanilla Muffins. Plus, they're filling and quick to eat, which is perfect for busy mornings when we are on the go. For this recipe you’ll need a few basic pantry staples like: Flour I used organic, unbleached all-purpose flour for this recipe, but you could certainly use a gluten-free option. To ensure accurate flour measurements, use a spoon to add the flour to your measuring cup and level it off with a flat edge, like the back of a butterknife. Baking Soda and Baking Powder Yep, I use both baking powder and baking soda for our muffins. Used alone, baking soda won’t be enough to give us the rise we want our muffins to have. If using only baking powder, you would need at least double the amount which can cause the muffins to have a metallic tang that can be off-putting. Cinnamon and Nutmeg A hint of spice pairs so perfectly with the orange zest and enhances the flavor of the chocolate. Eggs, Sugar, and Salt All completely necessary to flavor and bind our dry ingredients. Zucchini Like cucumbers, zucchini is full of water which makes it the perfect way to ensure our muffins stay nice and moist. However, there's a problem of having too much water when it comes to baking with zucchini, so you want to make sure to drain and squeeze out any excess water. To do this, simply shred the unpeeled zucchini using a box grater. Place the shredded zucchini into a clean, lint-free dish towel or a cheese cloth. Squeeze the towel tightly until most of the water has drained out. If you're using larger zucchini, be sure to scoop the seeds out! Orange Zest When I was a kid, a relative gave me a chocolate orange. I’d never had one before and oh my goodness, my world was changed! I mean, is there a more perfect companion for chocolate than orange? Oranges have a natural sweetness and acidity that balances the slight bitterness of the chocolate making them a delicious pairing. Orange Extract I love experimenting and making my own baking extracts. They're so easy to make and taste better than anything you find in the store. If you don’t have orange extract on hand, a high-quality vanilla extract will do the job just fine. Chocolate Chips You may be asking yourself, is it really necessary to have double chocolate? The answer is yes. Always, yes to double chocolate! Yield: 24 Muffins Ingredients 2 ½ cups all-purpose flour ¾ cup unsweetened cocoa powder 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon cinnamon ¼ teaspoon freshly grated nutmeg 1 teaspoon salt 1 cup light brown sugar ½ cup granulated sugar 4 large eggs 1 cup vegetable oil or ¾ cup unsweetened applesauce 2 teaspoons orange extract 2 ½ cups shredded zucchini, packed Zest of one orange 2 cups semi-sweet chocolate chips How to Make Double Chocolate Orange Zucchini Muffins The short version of making almost any muffin, cake, 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 are being dispersed evenly. This helps to ensure an even rise and consistency in flavor. So, let’s get to it! Directions Prepare muffin pan with a non-stick spray or line with baking cups. In a medium bowl, combine dry ingredients. In a separate large mixing bowl, combine sugar, oil, eggs orange extract, and orange zest by hand or mixer on low speed. Add zucchini to wet ingredients and gently mix to combine. Begin adding in dry ingredients about ½ cup at a time to wet ingredients while mixing on low speed. Gently stir to ensure all ingredients are combined thoroughly. Fold the chocolate chips into batter. Carefully, add about ¾ cup of batter to each prepared muffin cup. Bake for approximately 20-22 minutes or until inserted toothpick comes out clean. Allow to cool for at least 10-15 minutes before removing from pan. How to Freeze Double-Chocolate Orange Zucchini Muffins Option 1: Allow the muffins to cool completely. Place muffins in a gallon-sized freezer bag and store in the freezer for up to 2 months. Option 2: Allow the muffins to cool completely. Place muffins 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. Store in the freezer for up to 2 months. To reheat, warm muffins in the microwave 2 -2 ½ minutes. If you enjoyed this Double-Chocolate Orange Zucchini Muffin recipe, let us know in the comments below, and be sure to share with your friends! 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!

As our gardens and local farmers' markets become full of beautiful crops, it's important to think about what we'll do to preserve all those goodies! Here are five of my favorites that I will can again and again. Make sure you're prepared for canning season by reading this! You can read more about food preservation in my Harvest Right Freeze Dryer Review here. Pickled Cabbage Slaw Serve this crunchy, flavorful slaw on top of grilled burgers or chicken, or serve it as a side dish. It's a wonderful addition to any backyard BBQ meal! Balsamic Vinegar Onions These onions are the perfect “extra something special” to top a steak, add to a stroganoff, or in a slow cooker with beef tips. The Best Homemade BBQ Sauce This recipe has the perfect amount of seasonings, heat, and sweetness our family loves. It's full of fresh garden veggies, sweet molasses and brown sugar, and savory Worcestershire sauce. You don’t want to be without this sauce at your next family BBQ! Try my BBQ Bacon Chicken or my Homemade BBQ Meatballs! Zesty Peach BBQ Sauce This recipe has a fantastic, sweet flavor with a hint of tang and a slow heat from the crushed red pepper. We love it on grilled chicken and pork chops. Peach Butter The sweetness of the peaches makes a simple thing like toast taste like a luxurious breakfast. Try adding some to your homemade waffle or pancake batter for a flavor that is peachy-keen! 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!

As we wait for what hopefully will be a bountiful spring and summer, there's one thing we should do while we have a moment on these slower-paced winter days. And that my friends, is doing an inventory of the canning pantry. Even before I started canning last year, I would take an inventory of items in the pantry each February. By taking an inventory, I knew exactly what I had on hand, what I needed more of, and what items my family didn’t care for as much. It also gave me an opportunity to work through any items that may have gotten pushed to the back of the pantry. I would challenge myself to use up as many items as I could before going back to the grocery store to restock. You want to be mindful of how long the items have been on your shelves and the conditions in which they were stored. Canned products should be stored in a cool, dark place. Typically, home canned food should be consumed within 12-24 months. When home canning, you want to pay careful attention to your products. Check each jar for any changes, especially with the sealing of the lid, color, and smell. If the seal has broken, it is best to discard it. It's extremely important to discard spoiled products safely and correctly. Follow these rules recommended by the Centers for Disease Control & Prevention. Home canning is a serious science. You want to use recipes that have been tested, approved, and up-to-date by The United States Department of Agriculture. The National Center for Home Food Preservation has a wealth of knowledge and I highly recommend you read through their guides, especially if you're a newbie like me. You can find them here. Keeping track of your canning products can be as simple as using a spiral notebook, an app on your phone, a printable list like this one, or a notebooking page like this. Personally, I like using an inventory sheet. I keep it in the cabinet with my home canned goods so that it's easy to add or remove items from the list. Another good task to do during this “off-season” of gardening, is to evaluate your canning supplies and ensure you have everything you need. You can read more about that here. Currently, in my canning pantry, I have several jars of jam in three different flavors. So, I likely won’t make any more this summer, unless we can make a serious dent in it. I'm completely out of pizza sauce though, and that was one of our absolute favorites last year. I will definitely need to make more of that! The rest of the items I'm sure we'll use up between now and the end of the summer. Whether you're new to home canning or a seasoned pro, I hope these tips are helpful in your canning journey for 2023! 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!

Winter is one of my favorite times of the year. The hustle and bustle of the holidays is over, the days are chilly, the nights are even colder, and the meals are warm and comforting. Spring may seem far off but there is work to be done for the home gardener. Of course, I can’t think about gardening without also thinking about preserving. Last year was my first year canning and I absolutely love it! Not only are the finished products beautiful, but it allows me to feel connected to history. I think about those before us who lived by the slogan: “Use it up, wear it out, make it do, or do without.” I remember being in the garden with my grandma and baking apple pies with her. Those memories with her helped lead me to make similar memories with my daughters. The time for getting your supplies in order and starting seeds is now. As you can probably imagine, finding gardening and canning supplies in the last three years has been pretty hit or miss in some areas. To ensure that you're ready for the season, take a moment to review what you have on hand and what you may need this year. Here’s what I have enjoyed working with so far: Gardening Supplies Food Safe Buckets If you are limited on space or limited physically on how much you can do in the garden, buckets or planters are a great option. Last spring, I purchased 5-gallon buckets from a local restaurant. If using buckets, you'll want to ensure that they are marked “food safe”. You definitely don't want to use anything that previously held things with chemicals. Raised Beds This past fall I purchased four galvanized raised beds, which are working out great. The size I have is 4x8x1, but there are various shapes and sizes available. Irrigation System My husband and I both work full-time, so watering the garden was an issue last year. Sometimes it wouldn't get watered until mid-afternoon or until after dinner. Having an irrigation system in place allows me to have watering on a timer which allows for consistent watering. Hopefully, this year’s garden will enjoy that! Seeds You can find seeds just about anywhere. I've had luck with seeds from Dollar Tree and, have purchased some name-brand, “fancy” seeds from a couple of big box stores. They all seem to provide pretty similar results. Seed Starting Mix Last year I used Miracle Grow potting mix and it did just fine. This year I'm trying out Espoma Organic Potting Mix and it seems to provide similar results so far. Grow Lights and Starting Seeds Indoors There are many ways to set up an indoor growing station. I've been using a DIY grow light box recommended by CaliKim. The setup is easy and affordable. You’ll simply need a 30-gallon clear storage tote, a clamp light, and a LED bulb that emits 3000 lumens. Preserving Supplies Presto 23-Quart Induction Compatible Pressure Canner There are two types of canning: water bath and pressure canning. You could purchase two separate pots. Personally, I use my pressure canner without the lid, and it works phenomenally. You just want to make sure you use the canning rack insert for both applications so that your jars aren’t resting on the bottom of the pot. Mason Jars, Lids, and Rings There are a variety of Mason jars available. I have used some classic Ball jars and some plain ones I found at Dollar General. As long as they're canning jars and don't have any chips or cracks, they should work just fine. As far as I know, there's only one brand of lids that allows you to reuse them. Others can only be sealed once. It's worth the investment to purchase reusable lids. Canning Cookbook When canning, you'll want to follow recipes that have been approved by the National Center for Home Food Preservation. Canning is an exact science and requires careful preparation to avoid illnesses such as Botulism. I have been using the Ball Complete Book of Home Preserving by Judi Kingry and have really enjoyed the recipes in it. The Pizza Sauce recipe is my family’s favorite! Canning Supplies You'll need a few supplies to handle your jars safely and ensure your product has the proper headspace required. There are several kits available, but you want to make sure you have a funnel, a jar lifter, a bubble reducer, measuring spoons and cups, and a ladle. You'll also want to have good-quality pot holders. The cloth pot holders can burn you if they get wet, so I prefer to use the silicone ones when canning. Cotton dish towels are also something you'll need. You don't want to place hot jars on a bare countertop as this could cause your jars to break or change your product's temperature causing a faulty seal. Slow Cooker I prefer to make my stocks and sauces in the slow cooker. I feel like the flavor is better and it allows me to do other things while it works for me. I have two 7-quart slow cookers that I typically have going at the same time on canning days, but you could definitely get by with just one. 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!

Plus Where to Look for Help in Your Own Community As a beginner gardener and food preserver, I have really focused on learning from those who know all about the subject. However, the internet is big place with so many resources it can become overwhelming. As a student, I enjoy learning from those who not only know what they are teaching, but who do it in a fun and inspiring way. Here is a list of some of my favorite teachers. I really like how Kevin breaks down the “why” of growing certain things for their benefits. I also enjoy his posts about things that he has grown that weren’t really worth the time and effort. He also shares things like how to set up an irrigation system, how to set up raised beds, and in-ground gardening tips. https://www.youtube.com/@epicgardening https://www.epicgardening.com I am huge fan of Becky over at Acre Homestead because she seems to really do it all: gardening, cooking, canning, and chickens all with a newborn in tow. She offers a lot of great cooking tips and the science behind it. She also brings you along for her garden season from start to finish and is honest about her successes and failures. It’s like Bob Ross, Alton Brown, and the Pioneer Woman conjured her up for us! https://www.youtube.com/@AcreHomestead https://scratchpantry.com Mr. Charles Hancock, also known as the Old Alabama Gardener, shared many of his “secret” gardening tips for many years via Youtube. Sadly, he passed away in November 2021. However, his videos are still very relevant and offer the kind of valuable information you could only find from someone with decades of experience. His family is passionate about bringing awareness to Amiodarone Pulmonary Toxicity. https://www.youtube.com/@OldAlabamaGardener Toward Garden offers many videos on growing plants from seed. I enjoy the relaxing music and his straight-to-the-point direction. I find this to be helpful in having a visual of the growing process and how big I can expect plants to get. https://www.youtube.com/@TowardGarden I have only recently discovered Cassandra over at Becoming a Farm Girl. I was hooked right away by her personality and “give it to you straight” attitude. After only a few videos I feel like we have been best buds for years. She shares gardening and preserving tips for those who work full-time, live in small spaces, and just want to get started on a “back to roots” journey. https://www.youtube.com/@BecomingaFarmGirl https://becomingafarmgirl.com Online resources are a fantastic way to learn at our own pace in our own time. However, there are many community resources available to you as well. First and foremost, check out the gardening section at your local public library. There are tons of books available to you for free. Just sign up for a free library card. Our local library allows you to hold on to checkouts up to 3 weeks. Don’t forget to look for other media like magazines and DVDs! Next, most counties in the United States have a Master Gardener Association. “The main purpose of the organization is to promote responsible horticultural practices and education.” Source: http://msmastergardener.org. Many extension offices also offer in-person and virtual classes and volunteer opportunities. Here's a list of online classes my local group is currently offering for Zone 8: http://www.aces.edu/go/gardenzoom.com Here are just a couple more extension office links but be sure to find your local office for the best information for your growing area. https://extension.arizona.edu/free-online-gardening-talks https://extension.umn.edu/yard-and-garden https://extension.usu.edu/yardandgarden Don’t forget to check out your local nurseries. Talk to those who work with plants in your growing area. Ask them for tips and recommendations! 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!

It's a natural response to want to help someone who appears to be in need. Most of us want to be decent, caring humans, so it only makes sense. But what if instead of helping, we're actually hindering? What if instead of giving them an opportunity to learn, we're inhibiting their independence? Even with the best of intentions and our hearts in the right place, we can hurt the very person we're trying to help. As a parent, I have at times been guilty of “rescuing” or trying to “fix everything” for my kids. It can be difficult to watch them navigate relationships with their peers, to watch them deal with heartbreak or disappointment. My immediate instinct is to go all 'Momma Bear' on someone and then hug my babies tighter. But really, all that does is make me feel better and doesn’t help my kids, or the person whose head I figuratively ripped off. What exactly is rescuing? Rescuing is an unhealthy way of helping. It is a mindset that is fixated on trying to fix the problem or change the person. What does rescuing look like? Doing things for others that they are capable of doing or learning themselves. Making it easier for others to continue their unhealthy behaviors. Helping others avoid the consequences of their actions. Taking responsibility for other people, trying to solve their problems. Source: https://psychcentral.com/blog/imperfect/2018/06/rescuing-resenting-and-regretting-a-codependent-pattern#What-is-rescuing? So how do we know if we're rescuing or supporting? Ask. Just by asking the person, “Would you like some help with that?” or “Is there a way I can help you?” If you find yourself skipping this step and going straight to “fix it mode,” then you're trying to rescue rather than support them. Healthy boundaries are not dependent on the actions, opinions, or meddling of others. Time. Allow the person the opportunity to tell you what the issue is or to ask for help. It's not our job to be on high alert, overanalyze, or become anxious over someone else’s problem. It's our job to be available when they are ready to come to us, actively listen to them when they're ready to talk to us, and offer encouragement and support when they let us know they need it. Letting the person tell you what they need, rather than you telling them what you think they need are two hugely different things. Know yourself. Acknowledge your own feelings by dealing with them directly rather than by trying to control others. How you handle a situation may be completely different than how your child or loved one may handle it. That’s OK! All of life’s troubles are problem-solving experiences that can be life lessons. It doesn’t mean we must handle everything alone, but expecting someone else to manage it is not going to do any good in the short term or in the long run. Life skills are one of the most precious gifts we can give to our children. Teaching our children a few basic life skills such as cooking, cleaning, and good hygiene can help build the foundation for successful independent living. But we don’t want to stop at just the basics, right? Mental health is a life skill that will ultimately affect your responses to everything else including physical health, finances, school and work performance, and relationships. We as human beings must find our way through the hard things - but we must also be taught the proper way to acknowledge and deal with those hard things! Here are 3 life skills every child should learn: Self-Advocacy Self-advocacy is more than just “sticking up” for yourself. It's a way of letting others know what your needs are by communicating in a clear, concise manner. Even if your child is very young, they're still able to communicate what they feel is okay or not. If you're tickling your toddler’s tummy and they say “Stop, that tickles,” or even a simple “No”. You have all of the information you need because they have communicated that clearly. Time Management Time management isn’t just showing up on time. It’s being able to prioritize items or tasks by thinking analytically and being organized. Oftentimes, stress with school or work is due to a lack of preparation. Time management is one that I sometimes struggle with, though I am getting better. To prepare for my workday, for example, I prepare my breakfast and lunch the night before. I also set aside an outfit the night before. I make sure everything I need is readily available so that I can stay on schedule and arrive at work on time and stress-free. At the end of each day, I make myself an old-fashioned, handwritten to-do list. I prioritize the tasks that have deadlines or need my immediate attention and work my way down the list. Yes, there are apps and calendars to keep up with all of that, but I personally prefer a handwritten list - I have it in front of me and can check it often while keeping an eye on the clock to make sure I'm staying on schedule. Critical Thinking Critical thinking allows us to look at the big picture. We're able to compare and contrast feelings and situations, make inferences, and process information, or lack of information. Allowing our children to become aware of a problem, understand a problem, and think about solutions and consequences are all ways for them to learn critical thinking skills. When we continue to rescue, we're giving that person less self-confidence and instilling a feeling of dependence on us rather than themselves. We're actually taking away rather than giving. Our support should focus on providing the skills, resources, and perspectives that can encourage them to make their own informed decisions, even if we don’t necessarily agree with them. 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!