This easy summer drink comes together quickly and is delicious and refreshing.
I canned 40 pounds of fresh tomatoes in 2 days – resulting in 4 quarts and 7 pints of tomato sauce and crushed tomatoes.
These Peanut Butter Chocolate Chunk Cookies are chewy on the inside and crisp on the outside with just the right amount of peanut butter flavor and chocolate in every bite.
This cornbread is a great way to feature one of summer’s most versatile vegetables – summer squash.
These veggie pancakes make the perfect side for breakfast or dinner.
This casserole is a meat and potato lover’s dream. It’s filled with red potatoes, ground beef, broccoli, cheese, and a creamy sauce.
This chicken stock cooks while you sleep and is delicious in soups, rice, or by itself.
This smoothie is the perfect “first” green smoothie and is a great way to get your kids in the kitchen to help.
I spent this week’s freezer session prepping chicken, muffins, chicken broth, squash, and broccoli.
These Ham Breakfast Burritos are perfect for a quick breakfast on the go. Spinach added to the eggs packs a nutritional punch.