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This delicious pasta dish is full of crispy bacon and juicy chicken pieces tossed in a homemade ranch dressing. I like to serve it with my homemade yeast butter rolls or as a side dish to homemade pizza! Want to save this recipe for later? Pin it! Ingredients 2 cups elbow macaroni, cooked and drained 2 cups Homemade Ranch Dressing 10 strips bacon 3 medium chicken breasts, diced into ½ pieces 1 Tablespoon infused oil ½ onion, diced 1 stalk celery, diced 2 cloves garlic, minced 2 teaspoons ground black pepper 1 teaspoon salt 1 cup freshly grated Parmesan cheese Directions In a medium skillet over medium-high heat, cook bacon until browned and crispy. Remove from pan to a paper towel-lined plate and allow excess grease to drain off. When bacon is cooled, crumble into small pieces. In the same pan with residual bacon grease, add 1 TBS oil if needed and cook chicken pieces until browned and the internal temperature is at least 165 degrees. Remove chicken from skillet and add to plate with bacon. Sauté onions, celery, and garlic in residual oil in skillet over medium heat for approximately 3 minutes. Turn off heat and allow to cool to room temperature. In a large bowl, combine cooked macaroni, ranch dressing, bacon, chicken, sautéed vegetables, pepper, salt, and Parmesan. Mix well until all ingredients are incorporated. Serve warm or chilled. Like this recipe? Try my Italian pasta salad! 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!

Sometimes I need a meal that I can just throw everything together, bake it, and be done. That doesn’t mean I don’t want it to be absolutely delicious! But, as the weather gets warmer, I enjoy being out in the garden more in the evenings. The prep for this meal takes about 10 minutes which allows me plenty of time in the garden while it bakes. The sauce is rich and creamy and is fantastic! Pair this with my Simple Skillet Green Beans and my Honey Butter Yeast Rolls and you'll have an impressive dinner that will look and taste like you spent the whole day in the kitchen. Serves: 6-8 Ingredients 3 chicken breasts, ¼” thickness, cut into 1” pieces 2 cups seasoned long grain and wild rice blend (like this) 1 quart homemade chicken stock 10 ounces cream of chicken soup 10 ounces cream of mushroom soup 1 cup sour cream 1 stick butter, melted and cooled 6 cloves garlic, finely minced 6 ounces French fried onions 8 ounces Swiss Cheese, freshly grated 2 teaspoon ground black pepper 1 teaspoon dried thyme Directions Preheat oven to 375 degrees. In a large bowl, combine cream soups, sour cream, melted butter, and seasonings. Carefully fold in half of the Swiss cheese and half of the French-fried onions. Lightly spray a 9x13 baking dish with non-stick spray. Add rice blend then place chicken on top. Spoon cream soup mixture over chicken and rice. Add chicken stock allowing about ½’ heading to allow room for the rice to expand and avoid spillage. Bake for 1 hour. Remove from oven. Add remaining cheese and French-fried onions. Bake for an additional 15-20 minutes or until chicken is completely cooked through and reaches an internal temperature of at least 165 degrees. Wait at least 10 minutes before serving. 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!

In my kitchen, the slow cooker is used year-round. It makes dinner so easy on those busy fall weeknights, and helps keep the heat down during the summer. It is my absolute favorite kitchen appliance! This dish was inspired by one of our favorite dishes: the famous Chicken Taco Chili by Skinny Taste. Serves 6 Ingredients Chicken 4 boneless, skinless chicken breast or thighs 2 cups chicken stock 1 15-ounce can pinto beans 1 15-ounce can corn, drained 2 jalapenos, finely minced 1 yellow onion, chopped 4 cloves garlic, minced 1 lime, zest and juice 1 teaspoon salt ½ teaspoon ground black pepper ¼ teaspoon crushed red pepper flakes ½ teaspoon ground cumin ½ teaspoon ground smoked paprika 4 Roma tomatoes, chopped ¼ cup fresh cilantro (or 2 Tablespoons dried) Shredded Cheddar cheese, optional Rice 2 cups white rice, cooked 1 cup chicken stock 2 limes, juiced 2 large cloves garlic, finely minced ¼ cup fresh cilantro (or 2 Tablespoons dried) Directions Add all chicken ingredients except tomatoes and cheese to a 6-quart slow cooker. Cook on LOW for 8 hours or on HIGH for 6 hours. Using two forks, carefully shred chicken breasts into smaller pieces, and add the diced Roma tomatoes. Replace lid to slow cooker and turn setting to WARM. In a medium saucepan over medium-high heat, bring 1 cup of chicken stock to boil. Add in rice and garlic, then reduce heat to low and simmer for approximately 15 minutes or until liquid is absorbed and rice is tender. Add lime juice and cilantro. Mix gently to combine with rice. Serve chicken mixture over rice. Top with sharp cheddar cheese, avocado or other favorite toppings. 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!

There is nothing like the smell of soup simmering on the stove on a cold, rainy day. Recently we've had a few cold and rainy days making soup my go-to for quick weeknight dinners. This cozy soup utilizes leftover chicken and can be on the table in about 30 minutes. It tastes even better for lunch the next day! Ingredients: 2 ½ cups egg noodles 2 ½ cups cooked chicken, chopped 1 teaspoon oil 1 medium onion, chopped 3 stalks of celery, chopped 2 large carrots, peeled & chopped 1 cup frozen sweet peas 1 cup frozen green beans 3 cloves garlic, minced 32 ounces of chicken stock 10 ounces cream of chicken soup 10 ounces cream of mushroom soup ½ teaspoon salt 1 teaspoon ground black pepper 1 teaspoon Italian seasoning ½ teaspoon ground sage ¼ teaspoon chili powder Directions: In a large stockpot, saute onion, celery, and carrots in oil until the onions become translucent. Add in garlic and saute for an additional 1-2 minutes. Mix in sweet peas and green beans and heat through. Add in cream soups and stir to combine with vegetables. Gently pour in chicken stock. Add in seasonings and stir, then bring to a boil over high heat for approximately 12 minutes. Reduce heat and simmer on low-medium heat for an additional 10 minutes or until soup is creamy and has slightly thickened. 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!

Baked chicken is a classic, easy-to-make dish. Like a little black dress, it's perfect for any occasion. The fragrant smells of rosemary and sage create a magical aroma in the kitchen that transforms a simple weeknight dinner and enhances the beauty in a holiday spread. Yields: 6 Servings Ingredients 6 chicken thighs, bone-in & skin on 1 medium onion, sliced 8 cloves garlic 2 tablespoons butter 2 teaspoons dried Rosemary 2 teaspoons dried ground Sage 1 teaspoon salt 1 teaspoon pepper ½ cup chicken stock Directions Preheat oven to 400 degrees. In a small bowl, mix seasonings together. Rinse chicken and pat dry. Lifting the skin, place a small pat of butter, onion slices, and 2 cloves of garlic under each. Add a pinch or two of seasoning under the skin of chicken. Evenly distribute the remaining seasoning to the tops of each chicken thigh. Add chicken stock to bottom of baking dish, then bake for approximately 40 minutes or until chicken reaches internal temperature of 165 degrees. 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!

Before I started canning, I would make sure to have some homemade chicken or beef stock in the freezer to have on hand. I use it in just about everything in place of water to add depth and flavor. With the convenience of a large slow cooker, it's easy to make a rich and hearty stock. Not only is it tasty, but it has many health benefits as well! You can read all about the benefits here. Until I watched YouTube, I thought I was the only one that kept a bag of vegetable scraps in the freezer. When the bag is full, I'd make a batch of stock. Once empty, I just throw it back into the freezer again and reuse it. I use scraps like onion ends and peels, celery, and carrots the most, but really whatever you have on hand will work. When I make my chicken stock, I like to use bone-in, skin-on, chicken thighs, and legs. When the stock is done, I remove all the meat from the slow cooker and use it in a recipe like Chicken and Dumplings, or my Chicken & Parmesan Risotto Bake. I will even freeze any leftover shredded chicken for future quick meal prep. I followed the Ball Chicken Stock recipe pretty closely with the addition of extra vegetables and garlic. You can find the recipe here. And the Ball canning cookbook I have here. Yield: Makes about 8 (16 oz) pints or 4 (32 oz) quarts Ingredients 5 pounds bone-in, skin-on, chicken leg quarters, or a mix of legs and thighs 5 quarts of water, more as needed 1 pound of vegetable scraps 4 cloves garlic, whole 2 bay leaves 10 black peppercorns Directions In a 6-quart or larger slow cooker, add all ingredients and cook on LOW heat for approximately 8 hours. Remove meat from chicken and reserve for later use. Place bones back into the slow cooker and cook for an additional 10-12 hours on LOW setting. Using a fine mesh strainer, remove all vegetables, meat, and bones from the liquid. Allow to cool and store in the refrigerator at least overnight, to allow fat to solidify and rise to the top. Using a spoon, remove the solidified fat and discard. Use a fine mesh strainer to remove any remaining small bits. Pour liquid into a large stockpot and heat thoroughly. Prepare pressure canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside. Ladle the hot chicken stock into hot jars leaving 1-inch headspace. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight. Process filled jars in a pressure canner at 10 pounds pressure for 20 minutes for pints or 25 minutes for quarts, adjusting for altitude, according to your pressure canner's directions. Turn off heat: cool the canner to zero pressure, then let stand for 5 more minutes before removing the lid. Cool jars in the canner for 10 minutes. Remove jars and cool. Check lids for seal after 24 hours. Remove bands. Lids should not flex up and down when the center is pressed. 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!

Want to save this recipe for later? Pin it! Serves 6 My friends, this just may be my new favorite pasta dish! It’s creamy, without feeling heavy, and savory, with just the right amount of tang. The best part, with a little prep work beforehand, it can be on the table in about 30 minutes. I used to be horrible at remembering to thaw chicken in time for dinner AND allowing time for it to marinate. Oftentimes, it just didn’t have enough flavor and tasted pretty bland. Over the years, I have started marinating my chicken as soon as I bring it home from the store. I like to purchase the larger, family packs and break those into 2-3 chicken breasts per freezer bag. In each freezer bag, I add a simple marinade. Sometimes I just throw together a sauce with whatever I have on hand like lemon juice, black pepper, and basil. Other times, I use bottled salad dressing to make my life just a tad bit simpler. I like to have three or four bags with different marinades. Then I just toss the bags into the freezer. When the chicken thaws in the fridge, it is already in the marinade and is full of flavor. One of my favorite salad dressings to use is Sundried Tomato Vinaigrette. It is bold and tangy and adds just the flavor punch I am looking for. For this recipe, I used the Kraft brand, but the Organicville Sundried Tomato & Garlic dressing is delicious as well. I like to serve this with crusty bread and a mixed greens salad. Ingredients 2 large boneless, skinless chicken breasts 1 cup, plus 2 Tablespoons Sundried Tomato Vinaigrette dressing 2 cups elbow macaroni 1-2 Tablespoons oil (I used olive oil) ½ cup white cooking wine 1 ½ cup stock (I used homemade chicken stock) 2 ounces shredded Parmesan cheese Juice of 1 lemon ½ teaspoon onion powder 1 teaspoon garlic powder ½ teaspoon dried basil ½ teaspoon ground black pepper ½ teaspoon salt ½ cup reserved starchy pasta water Directions Marinate chicken breasts in 1 cup vinaigrette for at least 30 minutes. Remember, the longer you marinate, the more flavor your chicken will have. Cut chicken into bite-sized pieces of approximately 1 inch. Over medium-high heat, cook the chicken in oil, until cooked through and reaches an internal temperature of at least 165 degrees. Remove chicken from your skillet and set it aside. While your chicken is cooking, fill a large pot with 4 cups of water and salt, and bring to a boil. Add macaroni noodles and cook for approximately 8 minutes or until desired tenderness. Reserve ½ cup of the starchy pasta water and drain pasta. Add white cooking wine to your pan and deglaze for approximately 30 seconds. Add in chicken stock, 2 Tablespoons of vinaigrette, lemon juice, ½ cup of starchy pasta water, and spices. Simmer the sauce on low heat for approximately 10 minutes. Add chicken, pasta, and the majority of shredded Parmesan cheese. Gently stir to combine. Cover and simmer for approximately 5 minutes or until sauce has thickened and cheese is melted. Top with remaining Parmesan cheese. 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!

Summer may be over, but that doesn’t mean we have to go without our favorite seasonal flavors! Fresh produce is always welcomed at our home, but fresh local produce… well, that gets a special seat at the table! As I mentioned in my previous posts, Spicy Stuffed Bell Peppers and Double-Chocolate Orange Zucchini Muffins, I was able to snag a fantastic deal on some local produce recently. We've made our way through the onions, peppers, & zucchini, which were diced or shredded, and stored in the freezer. Now, it's time to get to the 50 pounds of peaches sitting on the counter! Preserving peaches can seem like a daunting task because they require an important extra step. To get the best-looking, best-tasting products, it's important to remove the peach skins. To do this, simply place them into boiling water for approximately 60-90 seconds, then run them under cold water. The skins pretty much just slip right off! After stocking my cabinet full of Peach Jam over the summer, I knew I wanted to try the next item on my canning to-do list: Zesty Peach BBQ Sauce. I closely followed the recipe in my Ball cookbook which you can find here or online here. This turned out great! It has a fantastic, sweet flavor with a hint of tang. Because this was my first time making it, I made this recipe exactly as written. Next time, I think I will add double the spices and Worcestershire to give it that spicy heat we like! But all in all, it is delicious, and we will definitely enjoy it with pork, chicken, and over burgers. Yield: Makes about 8 (8 oz) half pints Ingredients: 6 cups finely chopped, pitted, & peeled peaches (about 3 pounds or 9 medium) 1 cup finely chopped seeded red bell pepper (about 1 large) 1 cup finely chopped onion (about 1 large) 3 tablespoons finely chopped garlic (about 14 cloves) 1-1/4 cups honey 3/4 cup cider vinegar 1 tablespoon Worcestershire sauce 2 teaspoons hot pepper flakes 2 teaspoons dry mustard 2 teaspoon non-iodized salt (I used Pink Himalayan) Directions: Prepare boiling water in canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside. Combine all ingredients in a large saucepan. Bring to a boil. Reduce heat and simmer, stirring frequently, until the mixture thickens to the consistency of a thin commercial barbeque sauce (about 25 minutes). If desired, puree in batches in a food processor, or use an immersion blender to help break down the peaches. Ladle hot sauce into hot jars leaving ½ inch headspace. Remove air bubbles. Wipe rim, and center hot lid on jar. Apply band and adjust until fit is fingertip tight. Place jar in boiling water canner. Repeat until the jars are full. Process for 15 minutes, adjusting for altitude. Turn off heat; remove the lid and let jars stand for 5 minutes. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed. 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 chicken recipe is so full of flavor that it will knock your socks off! I like to serve this with my Santa Fe Style Couscous and Roasted Ranch Broccoli. Add a simple side salad and my Honey Yeast Rolls and you will have an absolutely delicious dinner on the table in no time! Ingredients 4 boneless, skinless chicken breasts 8 slices cooked bacon, chopped 2 Tablespoons oil 1 teaspoon Cumin 1 teaspoon Oregano 1 teaspoon Chili Powder 1 teaspoon Onion Powder 1 teaspoon Garlic Powder 1 teaspoon Paprika 1 teaspoon Ground Black Pepper 1 ½ teaspoon Salt 1 ½ cup BBQ Sauce 1 cup freshly grated Sharp Cheddar Cheese ¼ cup chopped green onions Directions Preheat oven to 375 degrees. In a small bowl, combine all spices to create a dry rub for the chicken. Pat chicken dry with paper towels. Then lightly oil the bottom of the chicken. Gently pat a small amount of the dry rub onto the bottom of each chicken breast. Complete the same process on the top of the chicken breast. Add any remaining spices to the chicken. Evenly distribute one cup of BBQ sauce over the chicken, then bake uncovered for approximately 30 minutes or until internal temperature reaches 165 degrees. Remove from the oven and top each chicken breast with the remaining BBQ sauce. Evenly distribute shredded cheese and bacon. Bake for an additional 5-10 minutes or until the cheese is melted. Garnish with chopped green onions. 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!

Don’t skip breakfast because you’re short on time and don’t pay for drive-thru because you didn’t get a chance to make something. Here are TEN breakfast recipes that can be made ahead of time and help you get your morning off to a great start! Want to save this post for later? Pin it! Double Chocolate Orange Zucchini Muffins This recipe has double chocolate, a sweet zing of orange, and a moist texture that holds its shape well. They also freeze perfectly, so making a double batch is a must! The Easiest Ham & Cheese Breakfast Casserole A family favorite that fits the bill for an easy holiday breakfast or a potluck brunch. The best part is it only takes about 5 minutes to put it all together. The beauty of this recipe is the versatility of ingredients. Baked Pear and Walnut Oatmeal The flavor of juicy pears, crunchy walnuts, and sweet honey make this baked oatmeal sing. It's an easy meal prep that holds up well in the fridge. Bake once and eat all week! Honey Lemon Cake Doughnuts When I want to make a special breakfast treat, I usually turn my attention to a delicious baked good. This little cake doughnut offers so much citrus goodness it's certain to brighten anyone’s day! Chocolatey Fruit and Nut Granola Mix just a handful of this chocolatey, fruity, goodness with yogurt. Trust me, it will keep you full until lunchtime without feeling weighed down! Banana Walnut Muffins This recipe offers a fluffy, moist texture and the crunch of the walnuts sends this over the edge! Loaded Hash Brown Casserole In our house, we love having breakfast for dinner. One staple that always makes an appearance is this simple and delicious hashbrown casserole. It's perfect for potlucks and special occasions because it is so easy to prepare ahead of time and is delicious, served warm or cold. Orange Dutch Baby Pancake This sweet and tangy pancake offers a fluffy texture that melts in your mouth. It's perfect for a simple breakfast or a special brunch. If you are lucky enough to have leftovers, they reheat beautifully. Try it with a tablespoon of homemade raspberry jam on top! Baked Butterfinger Doughnuts This is a beautiful 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! Strawberry Lemonade Baked Oatmeal Loaded with fresh strawberries and a zing of lemon, this oatmeal is absolutely worth turning the oven on for this summer! Click here to sign up for our newsletter today!

When we think of "homesteading" we often think of acres of farmland with a big, red barn, a lot of farm animals, and life skills that have been handed down for generations. At least, that's what I tend to think of! But what if we live in the suburbs on a quarter-acre plot with an HOA, or a fourth-floor walk-up in the middle of a concrete jungle? What if no one teaches us those traditions and life skills? Can we still be homesteaders? I think we can. I think if we shift our focus to production and less on consumption, we can indeed be homesteaders. If we choose to decrease our dependence on resources and supply chains that aren’t guaranteed, work with our own hands to feel that we're contributing real and profound value to our families and the world, and become more responsible for ourselves and our families - I think that is the heart of a homesteader, regardless of their location or circumstance. Rather than purchase all of our food from the grocery store, why don’t we grow some ourselves and get to know our local farmers? Rather than going through the drive-thru, why don't we learn to make real food from scratch? Rather than living in a state of unpreparedness, why don't we begin to learn the skills we need to be confident and able? I think it's possible if we do the work. And that has been my goal. Here are ten essential skills I believe everyone needs to feel confident in their abilities, not only as homesteaders but as human beings. Let me know in the comments what you would add to this list! Establish a community. One of the most important things we can do for ourselves, and our families, is to be a part of a community that is knowledgeable and helpful. Whether your goal is to become self-sufficient or just learn basic life skills, you need people who you can learn from and people who want to learn. Much of what I love about homesteading is the traditions, and that's hard to do without a group of people with the wisdom to share them. Finding a community can be as simple as online groups, through your local extension office, or with neighbors. Cooking and baking from scratch. Learning to cook and bake from scratch can not only save you a lot of money, but it allows you the ability to choose what exactly is in your food. By having the freedom to choose specific ingredients, you're able to cater to your family’s exact dietary needs. Making meals from scratch can be hard to do when you work outside the home, but just devoting an hour or two an evening, or a few hours on a weekend can really add up. Most of my go-to recipes are things I can make ahead of time. I can make a freezer meal for later, breakfast the night before, or preserve things for longer storage, all of which my future self will thank me for! Learn to sew by hand. Learning to repair your clothing for longer use, or making your own clothing can keep a lot of waste out of landfills. Hand sewing is a fun, inexpensive hobby that can increase hand-eye coordination, improve math skills and reduce stress. Having a small sewing kit is a necessity and because it's portable, it's easy to always have on hand. I do recommend learning to use a sewing machine as well. A machine can help save a lot of time when working on larger projects! There are many beginner videos available all over the internet, and I also recommend reaching out to your older friends and relatives that have a wealth of knowledge to share! Repurpose and Recycle We have so much available to us nowadays that it seems everything we could ever want, or need is available with little to no inconvenience. However, this isn't always a good thing. We seem to have forgotten the old mantra “Reduce. Reuse. Recycle.” that we learned as school children. According to the United States Environmental Protection Agency, about 146.1 million tons of municipal solid waste were landfilled. Food was the largest component at about 24 percent. Plastics accounted for over 18 percent, paper and paperboard made up about 12 percent, and rubber, leather, and textiles comprised over 11 percent. You can learn more about MSW landfills here. The bottom line is, we can do better for ourselves, our households, and our planet! Learn basic home maintenance skills. Skills such as carpentry and plumbing can save you a lot of valuable time and headaches. Something as simple as repairing clogged drains and toilets, a running toilet, or leaky faucets and pipes can save you a ton of money by doing the work yourself rather than calling a plumber. Basic carpentry knowledge can help you move quickly through simple projects and give you the confidence to move on to bigger jobs! Learn auto mechanic skills. Keeping your vehicles and machinery in good working order can be straightforward if you have the proper know-how. Reading over the owner’s manual and watching videos on how to conduct common tasks such as changing the oil, replacing a belt, and changing a tire could save you a lot of time and money! Learn to hunt and fish legally and humanely. It's important to know the state and federal laws pertaining to hunting and fishing. There are certain regulations regarding age limits, education, and training prior to receiving permits, zoning areas, seasons, and breed and quantity per person. You can find this information with a simple online search of fishing and wildlife laws in your specific location. Learn how to garden in your climate. Knowing your growing climate and hardiness zone is a must! It's important to know what your soil conditions are like and what crops do best in your climate conditions. Gardening styles such as hydroponic or aquaponic gardening may be better suited to the needs of your particular climate. Container gardening, indoor gardening, and raised bed gardening may better suit your needs if you are limited in space. There's a wealth of knowledge at your local library, your local extension office, and online. Learn to harvest rainwater. In my state, there are currently no law restrictions when it comes to harvesting rainwater. This is not the case for some states in the U.S. Some states may allow rainwater catchment but require a permit, or may specify the size of the system used, and the purpose for which the rainwater would be used. It's best to be up to date on the regulations in your area before setting up any rain catchment system, big or small. Learn basic first aid. Knowing basic first aid skills can be the difference between life and death. There are simple steps of first aid that may help to avoid making a bad situation worse. If you're prepared during an emergency, you're likely to be more confident in your skills and know how to respond to a person in need. Knowing how to minimize panic and physically move someone without increasing injury can help the victim suffer less. There are classes available through The American Red Cross, YMCAs, local colleges, and online. 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. If you have a gardener in your life, finding the perfect gift for them doesn’t have to be an overwhelming task. Whether they're a beginner or have years of experience, the items on this list are sure to please! Pair any or all of these with items from my previous posts, Book Recommendations for the Gardener, or TEN Simple Eco-Friendly Changes to Make Now! Gifts $35 or Less Baker Creek Heirloom Seeds Of course, no garden is complete without seeds and plants! I like to think that I have two hobbies; one is gardening and the other is buying seeds and plants. Seeds are delicate things with infinite potential. I love this Red Milkweed and all the stunning butterflies and dragonflies it brings to my garden. Pick up a variety of seeds for optimal beauty and harvest! Stream2Sea Sunscreen One of the most practical and caring gifts you can give anyone that enjoys the outdoors is a high-quality, eco-friendly mineral sunscreen. I mentioned this product in my previous post and I absolutely love it! I admit, I used to be awful with applying sunscreen to my fair skin but after a skin cancer scare in 2017, I never forget to lather up! Stream2Sea goes on smoothly with no cakey residue, and it's water-resistant for up to 80 minutes. Help protect the ones you love and the environment, it’s a win-win! Click the link above, or use coupon code theazaleahomestead for 10% off! Gudrun Iron Garden Obelisk Trellis This obelisk trellis is perfect for trellising vining plants, supporting flowers or vegetables, or as a simple decorative element in the garden. This trellis is over 6 feet tall and weighs less than 3 pounds. It's made of iron with a finished coat and comes with stakes to easily secure it in place. Columbia Sportswear Unisex Bora Bora II Booney Hat A sunhat is essential when working outside. This Unisex Bora Bora II Booney Hat by Columbia has a 3-inch brim and features built-in UPF for the ultimate protection from the sun. I especially love that it has a breathable mesh vent panel to help keep me cool. The best part, it's machine washable! Second Skin Garden Gloves For stubborn weeds or outdoor projects that require strong gloves, these Second Skin Garden Gloves are just the thing! These water-resistant nylon gloves provide silicone grips and long cuffs for extra safety and protection. They also offer lab-certified UPF 50 protection from the sun and are machine washable. Gifts under $50 ThermoPro TP68B Gardeners plan all things gardening around the weather. Will it rain? How hot will it be? Take the guesswork out of planning by using this indoor/outdoor weather station! This system offers a smart temperature sensor with a wireless remote range of up to 500 feet and is equipped with barometers for the home to predict weather 12-24 hours based on barometric pressure. Teknor Apex Zero-G Hose Every garden needs a high-quality garden hose that is free of lead, won’t kink or coil, is lightweight, and sturdy enough to last more than one season. Sound too good to be true? The Teknor Apex Zero-G hose offers all that and more! It features commercial-grade crush-resistant couplings and has an abrasion and puncture-resistant outer cover that is sure to last for many seasons to come. Botanical Interests Harvest Basket A functional and necessary gift every gardener needs is a harvest basket. Available in two sizes, this sturdy basket is a beauty! It offers a weather-resistant, hand-rubbed oil finish made of pine, birch, and oak. Gifts for $75+ GroundWork Wooden Raised Bed Planter All gardeners could use a new garden bed! This elevated raised garden bed is perfect for small spaces like patios and balconies or as a part of a larger garden area. It's made of unfinished solid fir wood and can be painted to suit your aesthetics. The elevated height requires no bending or leaning over which makes it more comfortable and user-friendly. Vego Garden Solar Garden Lights Lighting is important in a garden space. It not only provides a beautiful ambiance, but it can also repel pests like skunks and possums. These solar lights hold a charge for up to 5 hours and have an auto sensor that turns on at nightfall. The lights are also magnetic and pair perfectly with galvanized beds. 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!