Zucchini Cheddar Bread
When the summer garden is overflowing with zucchini, I always make sure to put plenty of it in the freezer so that we can have fresh zucchini cheddar bread all winter long. It’s so nice to have this fresh bread as a quick side for your meal or even with soup. When we have extra fresh zucchini, I simply shred it up and use a silicone tray to freeze it. Then when I’m ready to make bread, I pop one out to unthaw and make this delicious fresh bread.
There are just those recipes that are tied to your memories and this is one of them. I have great memories of slathering butter on a slice of zucchini bread and eating garden vegetables during the summers of my childhood. There is nothing better than picking the garden in the morning, and eating fresh vegetables that same night. We always had a big garden and ate fresh vegetables all summer long. We also preserved all summer long so we could eat fresh vegetables all winter long! Shredded zucchini was always something we put into the freezer so we could have zucchini bread even in the winter.
When I talk about zucchini bread, many people assume it’s a sweet bread, but this is a cheesy savory bread that is good way to use that extra zucchini from the garden. Of course, you can make it with fresh zucchini, but probably the best part about this recipe is, you can use frozen zucchini too! Both ways are quick, easy, and it is a great addition to any meal.
I hope you enjoy this recipe as much as we do!
Zucchini Cheddar Bread
Course: BreadCuisine: AmericanDifficulty: Easy10-12
servings20
minutes30
minutesIngredients
1/2 cup of onion
1/4 cup of butter
2 1/2 cups of Bisquick
1 Tablespoon of parsley
1/2 teaspoon of basil
1/2 teaspoon of thyme
1/2 teaspoon of garlic powder
1/4 cup of milk
3 eggs
1 1/2 cup of shredded zucchini (make sure to drain well if there’s extra liquid)
1 cup of shredded cheese
salt and pepper to taste
Directions
- Cook onion in butter until tender.
- Add all ingredients and mix well.
- Pour into a greased 9×13 casserole dish.
- Bake at 400º for 30 minutes or until the knife comes out clean.
If looking for another bread, try Mama’s cheesy cornbread!
Here’s what I used:
Chocolate Pound Cake
This is one of the first cakes that I learned how to make when I got married. It is not difficult, but it seems like it is because it looks a little fancy in the bundt pan and all. Chocolate pound cake was a staple anytime I had to bring dessert to a get together or party.
“Chocolate pound cake is my go to when I bring dessert to parties or get togethers!”
The best thing about this chocolate pound cake, is that unlike many others, it doesn’t start with a boxed cake mix. It is made from scratch with staple ingredients you most likely have in your pantry. This also allows you to substitute or leave out ingredients if you need to. It is extremely simple to make and goes well with ice cream or berries.
Next time you need a simple, chocolate-y dessert, this pound cake is sure to be a crowd pleaser.
Chocolate Pound Cake
Course: DessertDifficulty: Easy8-10
servings40
minutesChocolate Pound Cake
Ingredients
3 cups flour
1/2 cup of cocoa
1 teaspoon salt
1/2 teaspoon baking powder
1 1/2 cup of butter or shortening
2 1/4 cup of sugar
1 teaspoon vanilla
5 eggs
1 cup of milk
Directions
- Add dry ingredients to the wet ingredients
- Mix well and add to a greased bundt pan.
- Bake at 325º for 1 to 1 1/2 hours or until knife comes back clean.
Notes
- Once it has cooled, dust with powdered sugar.
For a different pound cake, try this Pound Cake from Scratch recipe!
What I used:
Homemade Waffle and Pancake Mix
We eat a hot breakfast most every morning. I know, my children are spoiled, but it makes it easier that they love to actually cook breakfast too! Especially my 10 year old, who is mostly responsible for the creation of this homemade waffle mix recipe. I’ve been making my own “bisquick type” mix for over 10 years now and always used it for waffles and pancakes, but when we were making them so often, I’d run out of my mix, my daughter made up her own version to make on the spot. This homemade waffle and pancake mix not only saves us time, but also money too!
I have to say, chocolate chip waffles are our favorite, but this homemade waffle mix is for ANY kind of pancakes and waffles! Just add your favorites!
Ya’ll know I love simple cooking from scratch and this one is simple and easy! So easy, I probably haven’t made it in the last 2 years. My kids have enjoyed making them and have taken over as the waffle/pancake makers in our house.
If you are looking for other mixes to make from scratch and save money, try my easy taco seasoning!
The dry ingredients can be added together ahead of time and stored in the pantry or refrigerator. A jar of waffle or pancake mix is great to have already mixed up for busy mornings. We have even given them, along with some homemade blackberry syrup, as Christmas gifts to teachers and friends.
You can also make a batch of the cooked waffles or pancakes and freeze them. For best results, allow them to cool, lay them on a cookie sheet and flash freeze. Then, stack in a gallon bag or container and put back in the freezer. We have frozen all of the varieties, but the plain or chocolate chip do the best frozen. This was one of the food items I made ahead of time when I was prepping for a new baby, and I was always thankful for a quick and easy breakfast on those tired mornings.
For more breakfast ideas, check out Homemade Breakfast Pizza or Make Ahead Breakfast Casserole!
Homemade Waffle or Pancake Mix
Course: BreakfastDifficulty: Easy16
MINI waffles5
minutes20
minutesIngredients
2 cups of all purpose flour
1 tsp of baking powder
1 tsp of baking soda
1/2 cup of sugar
1/2 tsp of salt
1 tsp of vanilla
1 egg1/2 cup of your choice of add ins: chocolate chips, blueberries, strawberries, nuts, etc
Milk to make a batter consistency (about 1 cup)
Directions
- Mix dry ingredients.
- Add in wet ingredients one at a time. The batter should be runny.
- Lastly, fold in your add-ins of choice. Of course, we love chocolate chips!
- Place appropriate amount in a hot waffle iron or pan.
Notes
- These can be made ahead and frozen for a quick morning breakfast.
- The dried ingredients can be mixed together and stored in advance for an even easier breakfast!
What I used:
This is the waffle iron I use! I have had it for over 2 years and it works great! It makes the perfect size waffles for kids!
These silicon mats are my favorite! I use them literally everyday. I have had them for over a year and they are still in great shape. I highly recommend!
Porcupine Meatballs
I know what you are thinking, porcupine meatballs? What a weird name! I’m not really sure where these got their name, or who even named them, but as a kid we thought, they were so fun! It’s probably because the rice sticks out and makes them look like a “porcupine”, but I just remember we thought they were great! They were a favorite for us growing up and now I’m making them for my kiddos.
Meatballs, automatically make you think of pasta, but we rarely ate them with any kind of noodles. They can be a stand alone main dish, because they are that good! Plus, they have the rice so you may not want to have rice AND noodles, although my children would not complain. Either way, with or without pasta, I think you will love them!
First, heat the tomatoes, onions, and part of the seasonings in the skillet. You can use fresh tomatoes, tomato sauce, or canned tomatoes. It really does not matter and depends on your preference. My family does not like a lot of tomato chunks so sometimes I use tomato sauce. Just be aware that if you are using different tomato products, you may have to add a little water or broth as it cooks because some of the liquid will cook out.
While the mixture is cooking down and begins to boil, reduce to a medium simmer and start your meatballs. Mix hamburger meat, sausage, eggs, rice, onion, and the rest of the spices. Mix well and roll the meatballs into tight balls so they don’t fall apart. Again, this is versatile and you can use different types of meat, onion flakes instead of chopped onion, and whatever Italian seasonings you’d like. I usually use oregano, basil, garlic, and thyme along with salt and pepper.
Now place them in the sauce, cover, and cook on medium-low for about 20 minutes turning them and adding broth or more sauce as needed. Add in a salad or vegetable and you are good to go. No pasta needed!
These meatballs are great for a quick weeknight meal!
Porcupine Meatballs
Course: Main CourseDifficulty: Easy8
servings20
minutes20
minutesIngredients
1 lb of hamburger meat
1 lb of Holt Family Farms sausage
2 eggs
1 cup of minute rice (uncooked)
1/2 cup of onion (chopped finely)
1 large jar of crushed tomatoes
salt and pepper
Italian seasonings
Directions
- On the stovetop, heat the tomatoes, 1/2 of the onions, and some of the spices in a large skillet
- When mixture is almost boiling, reduce to simmer.
- In a separate bowl, mix meat, eggs, rice, other 1/2 of the onion, and more spices.
- Roll them into tight balls and place them into the sauce. *The key is to squeeze them really tightly so they don’t fall apart.
- Cover and cook on low for about 20 minutes, turning as needed.
- You can add in more tomato sauce while cooking if it is needed.
Notes
- If you can make these ahead of time and let them sit in the fridge for a couple hours they will do even better and not as prone to fall apart.
- These can also be made ahead and frozen. You will just need to increase your cook time about 5-10 minutes to allow them to thoroughly cook.
Want more ground beef recipes? Try Granny’s Hamburger Casserole for a quick weeknight meal.
Get my favorite skillet here:
Make Ahead Breakfast Casserole
Why don’t I make this more often? That is what I ask myself every time I make this breakfast casserole.
You know those foods that you only make at certain times of the year or for a special occasion, and you don’t even really know why? This casserole is one of those foods for me. During childhood, we may have had it more often, but I only remember it on Christmas morning. The secret to this breakfast casserole was to make it ahead! My mom was able to make it a few days before, and then enjoy Christmas morning with us. Now, I do the same!
The secret to this breakfast casserole is to make it ahead!
This is probably a fairly common recipe, but being able to make this casserole ahead of time not only makes this recipe great for busy mornings, but it really does make it taste better, in my opinion. Like most of my favorite recipes, it is simple and flexible. You could definitely switch out the meat or even leave it out, and add or substitute vegetables to make this your own version. I make it a day or 2 in advance and store in the fridge until I’m ready to bake it.
It can also be baked and then frozen for those busy seasons in life. When I was preparing for a baby’s arrival, I’d often make up a few pans and have them in the freezer ready for when I needed them. This is also great for when we are going to have a particularly busy week or weekend. If you are taking dinner to a friend who has had a baby or surgery, this is a great dish to take in addition to dinner. So many times we forget about taking a breakfast dish, and with kids, that time can be one of the most hectic while trying to get everyone out the door or off to school.
If you’re a busy mom, this casserole is the perfect answer to those busy mornings, and I hope you enjoy it as much as we have!
This casserole has all the makings of a favorite recipe-it’s simple, easy, and versatile!
Breakfast Sausage Casserole
Course: Family, Food From Scratch6-8
servings20
minutes30
minutesIngredients
4 slices of bread (broken into pieces0
1 pound of Holt Family Farms sausage (cooked and drained)
6 eggs
1 cup of shredded cheese
2 cups of milk
2-3 Tbls of mustard
salt and pepper to taste
1 tsp of onion flakes
1 tsp of garlic powder
Directions
- Brown and drain sausage.
- Beat eggs and add milk, spices, and mustard
- Place bread in the bottom of a 9×13 pan. Then layer sausage, egg mixture, and top with cheese.
- Bake for 30 minutes at 350º.
Notes
- This can be made the day ahead or even frozen. In my opinion it’s even better the next day!
Need more breakfast ideas? Try our breakfast pizza!
Easy and Versatile Sourdough Bagels
Ok, so I titled this easy and versatile because they really are! So, don’t look at all the steps and be intimidated. It is SO worth it! These are a family favorite and can be made into any kind of flavor. I promise, I’m not exaggerating, these are my favorite sourdough “product” I make, hands down.
Not only is it a great way to use your sourdough starter, but it is a great alternative for sandwich bread. I mean, have you ever had a BLT on an Everything bagel?! My kids like the cinnamon and sugar version, and I like the cheese, or just plain. Either way, you can make something for everyone!
The dough is easy to work with and turns out a chewy, crispy, yet soft bagel, great for cream cheese spreadin’ or sandwich makin’. You will want to double the recipe, I promise! They also do well made up and then frozen for a later quick breakfast on the go.
You NEED to make these bagels!
Sourdough Bagels
Course: BreakfastDifficulty: Medium8
servings25
minutesIngredients
1/2 Cup of sourdough starter (active and bubbly)
1 Cup of water
2 Tablespoons of honey
2 teaspoons of salt
4 Cups of flour (unbleached, all purpose)
1 Tablespoon baking soda + 1 Tablespoon of sugar for boiling
Directions
- Add sourdough starter, water, honey, salt, and flour 1 cup at a time. Mix until it comes together to form a ball. The dough will be stiff, but smooth and stretchy.
- Cover the dough and let it sit for 8-12 hours to ferment. I usually do this overnight.
- Divide into 6-8 equal parts depending on how big you want you bagels to be.
- Roll the dough into balls, then make a hole and stretch.
- Cover and let them sit in a warm place until they have “risen”. This can take anywhere from 1-3 hours depending on your kitchen temperature.
- Bring a large pot of water with the baking soda + sugar to a boil.
- Use a slotted spoon and place the bagels into the water. Boil on each side for about 1 minute.
- Roll in your desired seasonings and place on parchment paper.
- Bake at 425º for 20 minutes.
Notes
- You can easily double or triple this recipe for a crowd.
- These also work well to freeze if you want to make a batch for later.
What I used:
Seriously Simple Sourdough Sandwich Bread
I fell in love with canning, cooking from scratch, and all things baking when I first got married. I grew up cooking, canning and gardening with my Mom and Grandmothers, but I didn’t really start to appreciate it until I was an adult. I now know that not everyone gets that privilege of growing up that way, and I don’t take it for granted. Before we had kids, canning and cooking from scratch became my hobbies. I loved the challenge of making things homemade and the thrill of looking at our plates and seeing that we grew or raised everything on it! Then came sourdough!
Growing up we had homemade food and rolls and cornbread, but not really sandwich bread. So sourdough was new to me. I decided to jump in and give it a try. This was before Pintrest and Instagram so I had to search cookbooks. I ended up finding a recipe to make your own starter and went to work. I babied it and fed it and was so proud the first time I made a homemade, from scratch bread!
Sourdough does not have to be intimidating!
Kids and responsibilities and years later, I got out of the habit of sourdough bread making. I tried different sandwich bread recipes, and found a few that were good and stayed together, but I missed the sourdough taste!
My sister gave me some of her starter, but it just wasn’t a good time so it sat in the back of the fridge for a few months. Then, the holidays came and the baking bug hit me. I decided to get it out and wake it up!
Now, this is where it can get intimidating. Many people will tell you all kinds of rules and steps that you must do for your sourdough to be successful, but the truth is it’s a whole lot harder to mess up than you think. I’m convinced that you can NOT kill it!
There have been many times that I have left it on the counter and forgotten to feed it, and it still perks back up each time. I leave my starter on the counter and feed it with equal parts water and flour each day. I do not discard any unless it has a great amount of “hooch”. The hooch is the grayish clear liquid that rises to the top. It does not mean anything is wrong with your starter, but many people do choose to pour this off and use it to make “discard” recipes. I keep it simple and just stir mine up with my starter when adding my flour and water each night. This does add to the “sour” taste so if you prefer a milder tasting sourdough, you may want to discard.
This is the perfect recipe to make once a week and have your sandwich bread for the week!
Just like many recipes from scratch, its not necessarily the process, its just getting in the rhythm of cooking from scratch. I think many of us have the capacity and time to cook from scratch, if we just get in the practice of doing it. For me, that is making a batch once a week to have for sandwiches and then mixing up some dough as needed for cinnamon rolls or crackers throughout the week.
The good thing about sourdough is, if you get busy, just feed it to keep alive and use when you need it. Or if you are in a really busy phase of life, stick it in the fridge like I did. You can take it out and “wake it up” when you want to use it again. See, its not as intimidating as it seems! It’s actually really forgiving and versatile!
For this recipe, I mix up the dough the night before. Let it rise overnight. Then knead it and form in the morning. Let it rise again for about an hour as the oven is preheating, then bake. Slice and bag up for the week!
Simple Sourdough Sandwich Bread
Course: BreadDifficulty: Moderate1
LoafIngredients
1/2 cup of active bubbly starter
1 1/4 cups of warm water
1 tablespoon of sugar
1 tablespoon of oil
4-4 1/3 cup of flour (I use all purpose) This is a range because you will need to read the dough and add in more flour if it’s too sticky.
2 teaspoons of salt
Directions
- In a large bowl, mix the starter, sugar, water, and oil.
- Then add in the flour and salt.
- Form a dough ball, mixing with your hands at the end as needed.
- Cover with a damp towel and let it rise for 8-10 hours at room temperature
- Pour dough out onto a lightly floured surface. Knead the dough into a log, tucking the ends underneath as you go.
- Shape into a loaf and place, seam side down in a greased loaf pan.
- Cover and let it rise for at least 1 hour.
- Bake the dough at 350º for 35-45 minutes. It should be risen above the rim of the pan and golden brown when ready.
- Cut for sandwiches and store in an air tight container.
Notes
- This loaf will stay fresh for up to a week, IF it will last a week!
- This is also an easy one to double or triple!
- This is a versatile recipe. You can make all kinds of variations of this recipe. My favorite way is to add Everything Bagel seasoning straight to the dough. It makes a delicious savory loaf that goes great with soup!
What I used:
Sourdough not for you? Try this regular white bread recipe!
Monk’s Caramel Pie From Scratch
I love family recipes, but most of all I love the stories that go along with them. This one is my Monk’s recipe for homemade caramel pie. Her real name was Martha Ann and she was my Mom’s mom. When you are a kid, you just accept whatever name they tell you to call your Grandmother, but when I got older, I learned the reason behind it.
Growing up, my grandmother was somewhat of a tom-boy. Always wanting to be riding the tractor with her dad and climbing trees. Her dad called her his little monkey and it stuck. Then it got shortened, and all us grandkids knew her as Monk.
She was a homemaker before it was cool and appreciated. She gardened and canned and cooked from scratch and sewed. An all around beautiful and special person. When I think of her, I think of food and laughter. Both of those were abundant in her house and everywhere she went.
Family and food always filled her kitchen. I remember an old wooden hutch that sat in her kitchen and was filled with homemade pies, cakes, and all kinds of desserts whenever we had family get together. Her caramel pie was one of those and usually the highlight of mealtime.
This caramel pie doesn’t even compare to any of the store-bought or frozen versions I’ve had over the years.
This recipe is not difficult, but does require a few tedious steps and some babysitting so as not to scorch the caramel. It really is so good and just doesn’t compare to any of the store-bought or frozen versions I’ve had over the years.
For me, it’s always worth the time to cook from scratch and I’m never disappointed in the time investment for good food! I hope you take the time to make it and when you do, I hope you think of a little girl named Martha Ann riding the tractor with her Daddy.
8
servings40
minutesThis pie does not disappoint! It’s thick, creamy, and just so rich in flavor and sweetness. It’s fairly simple to make and doesn’t take too long. It can be eaten warm or after it has cooled for a while in the fridge.
Ingredients
2 1/2 cups of sugar
2 heaping Tablespoons of flour
2 cups of milk
1/2 stick of butter
4 egg yolks
1 teaspoon of vanilla
Baked pie crust
Directions
- Brown 3/4 cup of sugar in iron skillet.
- Meanwhile cook remaining sugar, flour, milk, butter, and yolks in a saucepan on medium.
- When it begins to boil, add in browned sugar a little at a time, stirring continuously .
- Cook on medium until it thickens. This will take some time so make sure to stir frequently as not to scorch any sugar in the bottom of the pan.
- Once it’s reached desired thickness, add in vanilla and pour into a baked pie crust.
- Use egg white to make a meringue. Bake at 350º until topping is browned.
- Serve warm or after it has chilled in the refrigerator for an hour.
Notes
- I used a regular pie crust (use the link for the recipe), but this would also be great with graham cracker crust!
Click HERE for the pie crust recipe I use!
What I used:
Family Bucket List for Spring:
After a long break of winter, we are itching to be outside and enjoy some family fun in the sunshine! Even though our winters here in Tennessee aren’t as bad as in some places, by March, we all have a serious case of the blahs, and need the change of scenery and pace. Enter the family bucket list!
Honestly, I initially created it to get us motivated to finish up our school book work. When the weather turns nice, we only want to be outside, so I created some fun activities we could do after we completed some of book work. We are all way more motivated to get our math etc done if we know we have a fun outdoor activity afterwards.
Now I know we still have some cold, windy, and rainy days during Springtime too, so I included some indoor and other activities too! Having 7 kids, you know I don’t have the time or money for expensive day trips or time consuming crafts. I kept the list to activities that we have done and enjoy.
Now, go get yourself some vitamin D 🌞
Some of our favorite Spring supplies:
Find local farm activities HERE
Creamy Chicken Tortilla Soup
Soup season is my favorite season! Well, to be honest, I eat soup year round, but especially in the fall and winter. There’s nothing better on a cold or rainy night than a hot bowl of soup. This recipe was given to me by my friend Shayln, and after one time, it became a staple in my soup rotation.
This is a simple, easy, and delicious soup, you will come back to over and over again!
One of the best things about this soup is that it is so versatile. I’m not even sure about the original recipe anymore because I change it up so much depending on what I have on hand or what i’m in the mood for. One variation I love is to add black beans, some rice, extra cumin and corn and give it a good Mexican twist. For me, the secret ingredient is the cream cheese! It makes it so creamy and delicious, that even all my kids ask for seconds.
Want to add some flavor to your soup? Get my easy broth recipe here!
It is simple to throw it all in the crockpot or cook it up on the stove, for a quick supper. My favorite “frugal” way to make this, is when I have leftover chicken or beans. It’s a great way, to use up leftovers and start your soup with a flavorful base. Sometimes I make a whole chicken, knowing I’ll have some leftover for soup!
Another way we like to enjoy this soup is on the road! I make it in my instant pot and take it with us on a hike or to the park. Cook the soup in the morning, release the pressure, then add in the cream cheese and place the lid back on. For extra measure wrap the instant pot in a towel. Once you are ready to eat, open up, give it a good stir and enjoy! We love the soup as a picnic alternative when it’s Spring or late Fall and the temperatures can still be a little cool.
Need taco seasoning, but don’t want to go to the store? Click HERE!
Creamy Chicken Tortilla Soup
Cuisine: Slowcooker MealsDifficulty: Easy8-10
servingsIngredients
4 chicken breast (cooked and shredded)
1 can of black beans (you can substitute pinto or kidney)
1 can of corn
1 can/jar of salsa
1 large can of tomato juice (I use a quart)
1 small can of green chillies
4 cups of chicken broth
1 package of cream cheese (softened)
1 package of taco seasoning (or make your own here: taco seasoning )
salt and pepper to taste
Directions
- Place all ingredients except cream cheese in a crockpot. Cook low for 4 hours. Add cream cheese the last hour. Stir occasionally as it melts.
- Serve with tortilla chips, cheese, and sour cream if you’d like.
Notes
- I normally cook this soup in the crockpot, but it can easily be adapted to the instant pot or stove if you’d prefer.
Happy Soup Season!
What I used:
Favorite spatula:
My Favorite Dutch Oven:
