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There’s something so satisfying about making pizza completely from scratch. A simple homemade dough, a little sauce, plenty of cheese, and your favourite toppings make a meal that is both comforting and easy to customize. And while homemade pizza is already a great weeknight meal, I wanted to take it one step further and turn this dough into freezer pizzas. Pinterest Instagram Facebook By par-baking the crusts first, then adding the sauce and toppings before freezing, you can have homemade pizzas ready to go straight from the freezer whenever you need a quick and easy meal. These have been especially handy as part of my postpartum meal prep, but you certainly don't need to be preparing for a new baby to appreciate having homemade pizza waiting in the freezer. They're perfect for busy nights, last-minute dinners, or those evenings when you simply don't feel like cooking from scratch. For fresh pizzas: Add your toppings and bake at 475-500 °F for 10-15 minutes, until golden and bubbly. For Freezer Pizzas: Par-bake the plain crusts at 400°F for 5 minutes. Let cool completely, then add sauce and your favorite toppings. Freeze on a baking sheet until solid, then wrap well or place in freezer bags. To bake from frozen: Bake at 425-450 °F until the crust is golden and the cheese is hot and bubbly, about 12-18 minutes. The Recipe:

If you have a garden overflowing with cucumbers, this is the perfect way to preserve them for later. There’s something so satisfying about turning a big summer harvest into jars of homemade pickles that you can enjoy all year long. These pickles are crisp, tangy, garlicky, and packed with classic dill-pickle flavour. They’re simple to customize too, whether you like them extra garlicky, loaded with dill, or with a little kick from some red pepper. Pinterest Facebook Instagram Tools You’ll Need You don’t need a ton of fancy equipment to make homemade pickles, but having the right tools makes the process much easier. Large pot for preparing the pickle brine Large bowl or container for soaking the cucumbers Water-bath canner with a rack Pint or quart canning jars Canning lids and screw bands Jar lifter Canning funnel Ladle for filling the jars Bubble remover or a clean plastic utensil for removing air bubbles Clean kitchen towels for wiping jar rims Measuring cups and spoons Large cutting board and knife for preparing the cucumbers and garlic A large canning pot or water-bath canner is especially helpful when making a bigger batch, since you can process several jars at once. Amazon Affiliate Disclaimer: Some of the links on this blog are affiliate links. This means that if you click on a link and make a purchase, I may earn a small commission at no cost to you. Your support helps me keep creating content and sharing recipes, tips, and ideas. Thank you! Homemade Canned Dill Pickles Ingredients You’ll Need Pint jars: about 8–10 pints Quart jars: about 4–5 quarts It can vary quite a bit depending on the size and shape of your cucumbers and how tightly you pack the jars. For Every 5 lbs of Cucumbers 5 lbs fresh pickling cucumbers Water, for soaking Pickling salt, for the salt-water soak Pickle Brine 3 ¾ cups 5% white vinegar 5 cups water 5 tablespoons pickling salt 3 tablespoons + ½ teaspoon granulated sugar 1 tablespoon pickling spice Seasonings for Each Pint Jar 1 teaspoon mustard seed ½ teaspoon whole black peppercorns 2 cloves garlic Fresh dill or dill heads Optional: red pepper flakes or a small hot pepper Optional: 1 bay leaf Seasonings for Each Quart Jar 2 teaspoons mustard seed 1 teaspoon whole black peppercorns 3 cloves garlic Fresh dill or dill heads 1 bay leaf Optional: red pepper flakes or a small hot pepper How to Make Dill Pickles 1. Soak the cucumbers Wash your cucumbers well and trim the blossom ends. Place the cucumbers in a large container and cover with water. Add enough pickling salt to make a salt-water soak and let the cucumbers soak for 12 hours. After soaking, drain and rinse the cucumbers well. 2. Prepare your jars Wash your jars, lids and bands according to the manufacturer's directions and prepare them for canning. Add your garlic, dill and other desired seasonings to each jar. Pack the cucumbers into the jars, leaving the appropriate headspace recommended for your canning method. 3. Make the brine Combine the vinegar, water, pickling salt, sugar and pickling spice in a large pot. Bring the mixture to a boil, stirring until the salt and sugar have dissolved. 4. Fill the jars Carefully ladle the hot brine over the cucumbers, making sure they are covered while maintaining a 1/2" headspace. Wipe the rims of the jars clean, then apply the lids and screw bands. 5. Process the pickles Place the jars into a boiling-water canner, making sure they are covered with at least 1–2 inches of water. Bring the water back to a full boil before starting your timer. Processing Times Process your pickles according to your elevation and jar size: Jar Size 0–1,000 ft 1,001–6,000 ft Above 6,000 ft Pints 10 minutes 15 minutes 20 minutes Quarts 15 minutes 20 minutes 25 minutes A Few Tips for Crunchy Pickles For the best texture, start with fresh, firm pickling cucumbers. Cucumbers that have been sitting around for several days can result in softer pickles. I also recommend trimming a small amount from the blossom end of each cucumber, as enzymes in that end can contribute to softer pickles. Scaling the Recipe The beauty of this recipe is that everything is based on 5 lbs of cucumbers. Making 10 lbs? Double everything. Making 15 lbs? Triple everything. Making 25 lbs? Multiply the recipe by five. It's an easy way to make a small batch for your family or tackle a big garden harvest all at once. What Kind of Dill Can I Use? Fresh dill: Fresh dill is my favourite when I have it growing in the garden. You can use the leafy dill or the tender stems and add it directly to each jar. Dill heads: Mature dill heads are especially nice for pickling because they have a stronger dill flavour and are easy to tuck into the jars. Dried dill: If you don't have fresh dill available, dried dill can also be used. It won't have quite the same fresh flavour, but it still adds that classic dill-pickle taste. Dill seed: Dill seed is another option and gives the pickles a more concentrated dill flavour. Since this recipe already uses pickling spice, mustard seed and other seasonings, I personally prefer fresh dill or dill heads for a more traditional pickle flavour. Use whichever type of dill you have available, you don't need a perfect amount for each jar. This is one part of the recipe you can adjust to your own taste. The Recipe: Did you try making these Homemade Canned Dill Pickles? We’d love to see your creations! Tag us on Instagram at Thesproutinghomestead or leave a comment below to let us know how they turned out. Happy snacking!

There's something comforting about a batch of homemade meatballs simmering away on the stove. They're simple, made with pantry staples, and can be served in so many different ways, from classic spaghetti and meatballs to meatball subs, soups, and casseroles. One of my favorite things about this recipe is how freezer-friendly it is. Whether you're stocking your freezer for busy weeknights, prepping for postpartum, or just trying to get ahead on meal planning, these meatballs are a staple you'll be glad to have on hand. Pinterest Facebook Instagram Why You'll Love This Recipe Easy to make with simple ingredients Freezer-friendly (before or after cooking) Great for meal prep Family-friendly Perfect with pasta, mashed potatoes, rice, or on sandwiches Made in about an hour Amazon Affiliate Disclaimer: Some of the links on this blog are affiliate links. This means that if you click on a link and make a purchase, I may earn a small commission at no cost to you. Your support helps me keep creating content and sharing recipes, tips, and ideas. Thank you! Easy Homemade Meatball Recipe Ingredients You’ll Need Makes about 35 meatballs, depending on size. 2 lb ground meat 1 cup breadcrumbs ½ cup milk ½ cup grated Parmesan 3 cloves garlic, minced 1 tbsp onion powder 2 eggs ¼ cup chopped fresh parsley Salt and pepper, to taste Instructions In a large mixing bowl, combine all ingredients until just mixed. Be careful not to overmix, as this can make the meatballs dense. Roll into evenly sized meatballs (about 1½ inches each). Place on a baking sheet or plate and chill for 30 minutes. Bake Bake at 400°F (200°C) for 18–22 minutes, or until the internal temperature reaches: 160°F (71°C) for beef, pork, or veal 165°F (74°C) for chicken or turkey Pan-Fry Heat a skillet over medium heat with a little oil. Cook the meatballs, turning occasionally, until browned on all sides and cooked through. Simmer in Sauce Brown the meatballs first if desired, then add them to your favorite pasta sauce and simmer until fully cooked. Freezer Instructions: Freeze Uncooked Arrange the meatballs on a parchment-lined baking sheet and freeze until solid. Transfer to a freezer-safe bag or airtight container and store for up to 3 months. To cook, thaw overnight in the refrigerator or bake from frozen, adding several extra minutes to the cooking time. Freeze Cooked Allow cooked meatballs to cool completely before transferring them to freezer bags or airtight containers. Freeze for up to 3 months. Reheat in the oven, microwave, or simmer directly in your favorite sauce until heated through. Storage Refrigerator: Store cooked meatballs in an airtight container for up to 4 days. Freezer: Freeze cooked or uncooked meatballs for up to 3 months. Tips for the Best Meatballs Mix everything until just combined to keep the meatballs tender. Chilling before cooking helps them keep their shape. Use a cookie scoop for evenly sized meatballs. Freshly grated Parmesan provides the best flavor. Browning before simmering adds extra richness, but it's optional. The Recipe: Did you try making this Easy Homemade Meatball Recipe? We’d love to see your creations! Tag us on Instagram at Thesproutinghomestead or leave a comment below to let us know how they turned out. Happy snacking!

If you've ever wanted homemade ciabatta buns but didn't want to wait until tomorrow to enjoy them, this recipe is for you. These same-day no-knead ciabatta buns are surprisingly easy to make and require very little hands-on time. The dough does most of the work while you go about your day, leaving you with light, chewy buns that are perfect for burgers, sandwiches, or whatever is on the supper menu. Pinterest Facebook Instagram Why You'll Love These Ciabatta Buns No kneading required. No stand mixer needed. Ready the same day—no overnight rise. Light, airy texture with a chewy interior. Crisp, golden crust thanks to a simple steam bath. Perfect for burgers, sandwiches, and pulled meats. Amazon Affiliate Disclaimer: Some of the links on this blog are affiliate links. This means that if you click on a link and make a purchase, I may earn a small commission at no cost to you. Your support helps me keep creating content and sharing recipes, tips, and ideas. Thank you! Same Day No-Knead Ciabatta Buns Ingredients You’ll Need Makes: 6 large or 8 medium ciabatta buns 3 cups (375g) all-purpose flour 1½ cups (360ml) warm water 2 tsp (6g) instant yeast 1½ tsp (9g) salt 2 tbsp (30ml) olive oil Instructions In a large bowl, combine the flour, yeast, salt, and warm water. Mix until no dry flour remains. The dough will be very wet and sticky. Cover and let rest for 30 minutes. Add the olive oil and perform one round of stretch-and-folds. Cover and let rise in a warm place for 2–3 hours, or until doubled and bubbly. Line a baking sheet with parchment paper and generously dust it with flour. Gently turn the dough out onto a well-floured surface. Dust the top lightly with flour. Divide into 6–8 equal pieces and gently shape into rough rectangles, handling as little as possible to preserve the air bubbles. Transfer to the prepared baking sheet, leaving space between each bun. Cover loosely and let rest for 30–45 minutes while the oven preheats to 450°F (230°C). Place a metal pan on the bottom rack of the oven. Pour 1 cup of hot water into the pan just before baking to create steam. Bake for 20–22 minutes, or until golden brown and crisp. Cool on a wire rack before serving. Tips for Success The secret to great ciabatta is a high-hydration dough. Unlike many bread recipes, this dough is meant to be sticky and difficult to handle. Using flour on your hands and work surface rather than mixing extra flour into the dough will help maintain that soft, airy texture. If your kitchen is cool, the dough may take a little longer to rise. Look for a dough that has doubled in size and is full of bubbles rather than relying strictly on the clock. Serving Suggestions These homemade ciabatta buns are sturdy enough for juicy burgers and loaded sandwiches while still remaining soft and tender inside. Try them with pulled pork, shredded beef, grilled chicken, deli sandwiches, or simply sliced with butter alongside a bowl of soup. Storage Store leftover buns in an airtight container at room temperature for up to 2 days. For longer storage, freeze in a freezer-safe bag for up to 3 months. Thaw at room temperature and warm briefly in the oven before serving for the best texture. The Recipe: Did you try making these Same-Day No-Knead Ciabatta Buns? We’d love to see your creations! Tag us on Instagram at Thesproutinghomestead or leave a comment below to let us know how they turned out. Happy snacking!

Skip the trip to the mall and make these soft, chewy pretzels right at home with simple ingredients you probably already have in your kitchen. There's something special about biting into a warm, buttery pretzel with that signature chewy exterior and soft, fluffy center. These homemade mall-style pretzels are surprisingly easy to make and taste every bit as good as the ones you'd find at your favorite pretzel shop. If you've never made homemade pretzels before, don't worry, this recipe is straightforward, beginner-friendly, and well worth the effort. Once you taste them fresh from the oven, you'll wonder why you ever bought them. Pinterest Facebook Instagram Why You'll Love This Recipe Soft and chewy with a golden-brown crust Made with simple pantry ingredients Freezer-friendly Perfect for pretzels or pretzel bites Tastes just like the mall version, but fresher and homemade Amazon Affiliate Disclaimer: Some of the links on this blog are affiliate links. This means that if you click on a link and make a purchase, I may earn a small commission at no cost to you. Your support helps me keep creating content and sharing recipes, tips, and ideas. Thank you! Homemade Soft Pretzels Ingredients You’ll Need 1½ cups (360 g) warm water 2 tbsp brown sugar 2¼ tsp (1 packet) instant or active dry yeast 1 tsp salt 4 cups (500 g) all-purpose flour 2 tbsp melted butter Baking Soda Bath: 10 cups water ⅔ cup baking soda For Topping: 1 egg, beaten Coarse salt Instructions In a large bowl, combine warm water, sugar, and yeast. Let sit for 5 minutes until foamy. Add salt, melted butter, and flour. If using instant yeast you dont need to let the yeast get foamy. Mix until a dough forms. Knead for 5–7 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise for about 1 hour, or until doubled. Preheat oven to 425°F (220°C). Line baking sheets with parchment paper. Divide dough into 8 pieces. Roll each into a long rope (about 24 inches/60 cm) and shape into pretzels. Let rest for 10 minutes. Bring the 10 cups water and baking soda to a gentle boil. Dip each pretzel into the baking soda bath for 20–30 seconds, then place on the prepared baking sheet. Brush with beaten egg and sprinkle with coarse salt. Bake for 12–15 minutes, until deep golden brown. Brush with melted butter while warm. The Recipe: Did you try making these Homemade Soft Pretzels? We’d love to see your creations! Tag us on Instagram at Thesproutinghomestead or leave a comment below to let us know how they turned out. Happy snacking!

There’s something about rhubarb season that always feels a little like a reset. The freezer is getting emptier, the garden is waking up, and suddenly you’re looking for ways to turn those tart pink stalks into something a little more exciting than crisps and jam. This Rhubarb BBQ Sauce is sweet, tangy, deeply spiced, and just a little unexpected, the kind of sauce that makes people pause after the first bite and say, “Wait… what is in this?” It also happens to be a great way to preserve a big rhubarb harvest, especially if you’re already tired of staring at bowls of chopped stalks on the counter and wondering what else you can do with them. Pinterest Facebook Instagram How to Use It This sauce is one of those versatile staples that quietly disappears once you start using it. Try it on: pulled pork sandwiches grilled chicken thighs meatloaf glaze baked beans burgers or wraps Amazon Affiliate Disclaimer: Some of the links on this blog are affiliate links. This means that if you click on a link and make a purchase, I may earn a small commission at no cost to you. Your support helps me keep creating content and sharing recipes, tips, and ideas. Thank you! Homemade Rhubarb BBQ Sauce Ingredients You’ll Need 8 cups rhubarb, chopped 3 1/2 cups brown sugar, lightly packed 1 1/2 cups raisins, chopped 1/2 cup onion, chopped 1/2 cup vinegar (5% acidity) 1 tsp ground allspice 1 tsp ground cinnamon 1 tsp ground ginger 1 tsp black pepper 1 tsp salt 1 tsp liquid smoke (optional) Instructions In a large heavy-bottomed pot, combine the rhubarb, brown sugar, raisins, onion, vinegar, spices, and salt. Bring everything to a boil over medium-high heat, stirring often so the sugar doesn’t stick or scorch. Once it starts bubbling, reduce the heat and let it simmer gently for about 30–45 minutes, until the rhubarb is completely soft and breaking down. At this point, the kitchen will smell like something between fruit preserves and BBQ sauce, which is honestly one of my favourite stages of cooking. Remove the pot from the heat and carefully blend until smooth using an immersion blender. If you’re using a countertop blender, work in small batches and be very mindful of steam buildup. Once blended, return the sauce to the pot. Stir in the liquid smoke if you’re using it, and simmer again for another 5–10 minutes to finish the texture and bring everything together. Canning Instructions (Water Bath Method) While the sauce is cooking, prepare your jars, lids, and water bath canner so everything is ready to go. Ladle the hot sauce into sterilized jars, leaving 1/2 inch headspace. Remove any air bubbles, wipe the rims clean, and apply lids and rings to fingertip tight. Process in a boiling water bath: Half-pints or pints: 15 minutes (adjust for altitude if needed) Once processed, remove jars and let them sit undisturbed for 12–24 hours before checking seals. If You Don’t Want to Can It Not in the mood for canning? This sauce also works beautifully as a fridge or freezer recipe. Fridge: store in airtight containers for 2–3 weeks Freezer: freeze for up to 6 months in portioned containers The texture may thicken slightly after freezing, but a quick stir or re-blend brings it right back. All of my canning rings and lids are always from ForJars Canning Supplies! You can use code SPROUTING10 to save! The Recipe: Did you try making this Homemade Rhubarb BBQ Sauce? We’d love to see your creations! Tag us on Instagram at Thesproutinghomestead or leave a comment below to let us know how they turned out. Happy snacking!

There’s just something about homemade bagels… but these? They’re next level. Soft, chewy sourdough bagels loaded with garlic, herbs, and finished with melty mozzarella on top. They smell incredible while baking and taste even better fresh out of the oven. These have quickly become a staple in our home, perfect toasted with butter, used for sandwiches, or just eaten warm as-is. Pinterest Facebook Instagram Why You’ll Love This Recipe Full of flavor – The garlic and herbs are mixed right into the dough, so every bite is packed with flavour. Perfect texture – Soft on the inside, chewy on the outside, just how a good bagel should be. That cheesy top – The melty, golden mozzarella takes these to another level. Make-ahead friendly – The overnight ferment fits easily into your routine and actually makes the dough easier to work with. Freezer friendly – Make a full batch and have homemade bagels ready anytime. Better than store-bought – Once you taste these fresh, it’s hard to go back. Versatile – Perfect for breakfast sandwiches, toasted with butter, or served alongside soups and meals. Amazon Affiliate Disclaimer: Some of the links on this blog are affiliate links. This means that if you click on a link and make a purchase, I may earn a small commission at no cost to you. Your support helps me keep creating content and sharing recipes, tips, and ideas. Thank you! Garlic Herb & Cheese Sourdough Bagels Ingredients You’ll Need 350g active sourdough starter 540g warm water 18g salt 50g honey or sugar 900–970g all-purpose flour 1 tbsp garlic powder 1 ½ tbsp Italian seasoning Shredded mozzarella cheese (for topping) Instructions In a large bowl, combine sourdough starter, water, honey (or sugar), and salt. Add 900g of flour. Mix until combined, then add more flour as needed (up to 970g total). You’re looking for a soft dough that isn’t sticky. Add in the garlic and herbs and knead by hand or in a mixer for 6–7 minutes, until smooth. Place dough in a lightly greased bowl. Let rise at room temperature for 2–4 hours. Cover and transfer to the fridge overnight, or up to 24 hours. Remove from the fridge and let the dough come back to room temperature. Divide into 12 pieces and weigh them for even bagels (about 150–170g each). Shape into balls, cover, and let rest for 30 minutes. Poke a hole in the center of each and gently stretch into a bagel shape. Place each one on a small piece of parchment. Cover and let rise for 30 minutes to 1 hour, or until puffy. Bring a pot of water to a boil and add a spoonful of baking soda along with a bit of honey or molasses. Boil each bagel for about 30 seconds per side, then transfer back onto parchment. Sprinkle generously with shredded mozzarella cheese. Bake at 425°F for 15–18 minutes, until golden and the cheese is bubbly. If you’ve never made bagels before, don’t overthink the shaping. They don’t need to be perfect, rustic is part of the charm. The more you make them, the easier and quicker it gets. Storage Once completely cooled, store bagels in an airtight container or bag at room temperature for up to 3-4 days. For longer storage, keep them in the fridge for up to 7 days, though they’re best enjoyed fresh or toasted. To freeze, slice bagels in half and place in a freezer-safe bag or container. Freeze for up to 2–3 months. When ready to use, toast straight from frozen or let thaw at room temperature. The Recipe: Did you try making these Garlic Herb & Cheese Sourdough Bagels? We’d love to see your creations! Tag us on Instagram at Thesproutinghomestead or leave a comment below to let us know how they turned out. Happy snacking!

Once you make homemade ranch seasoning, you may never go back to the packet again. It’s quick to whip up and endlessly versatile, you’ll want to sprinkle it on everything. Pinterest Facebook Instagram A mason jar filled with layered spices sits on a rustic brick ledge, showcasing a vibrant blend of culinary ingredients ready for use. Why Make Your Own Ranch Seasoning? Sure, you can buy pre made spice blends, but here is why you should be making your own: Saves money in the long run Avoids unnecessary additives Lets you tweak the flavor to suit your family Tastes way better than store-bought Sprinkle It On: Roasted potatoes or fries Popcorn Chicken tenders Baked veggies Pasta salad or potato salad Air-fried anything! I like to keep a jar of this on hand at all times. Print a cute label, jot down mixing instructions, and keep it in your spice drawer or pantry. It makes a great DIY gift, too! Homemade Ranch Seasoning Mix Ingredients: 1 cup milk powder (whole or nonfat dry milk) 2 tbsp dried parsley 2 tbsp dried dill 4 tsp onion powder 4 tsp garlic powder 2 tsp black pepper 2 tsp dried chives 1 tsp salt Step-by-Step Instructions: In a large bowl, mix all ingredients thoroughly until evenly combined. Transfer to an airtight jar or container. Shake before each use to redistribute spices. How to Use Ranch Seasoning Mix Ranch dip 1/2 cup sour cream, or Greek yogurt 1/2 cup mayonnaise 1-2 tablespoons seasoning mix. Option 1: Printable Labels Download and print these gift tags on card stock, attach to your jars with festive ribbon! Option 2: Editable Tags (Canva Template) A fully editable Canva template so you can change ingredient's, colors, or text before printing. How to use: Click the Canva template link. Make a copy of the design in your own Canva account. Edit the text, colors, or layout as you like. Download as PDF for printing. Print on card stock for the best tags. Tip: Check your printer settings and alignment if using a different Avery sheet. Printable Labels Option 1: PDF for Avery labels How to: Download the PDF from the link. Open in a program like Adobe Acrobat or Preview. Load your Avery 22830 label sheet into the printer. Print at "actual size" Let ink dry a few seconds, then peel and apply. Pro Tip: Print a test page on plain paper first to check alignment. Download Printable Labels (PDF) Option 2: Editable Labels (Canva Template) A fully editable Canva template so you can change scents, colors, or text before printing. How to use: Click the Canva template link. Make a copy of the design in your own Canva account. Edit the text, colors, or layout as you like. Download as PDF for printing. Open the Avery design and print website, select Avery 22830 or your preferred sheet. Print at "actual size" Tip: Check your printer settings and alignment if using a different Avery sheet. The Recipe: Did you try making this Homemade Ranch Seasoning Mix? We’d love to see your creations! Tag us on Instagram at Thesproutinghomestead or leave a comment below to let us know how they turned out. Happy snacking!

There’s just something about having a jar of homemade granola on the counter. It makes mornings feel a little slower, snacks a little more intentional, and honestly, it just tastes better. This chocolate peanut butter version is one of those recipes that feels a bit indulgent, but is made with simple, real ingredients you can feel good about. No complicated steps, no extra dishes, just one bowl and a handful of pantry staples. Pinterest Facebook Instagram Why You’ll Love This Recipe If you’ve ever flipped over a bag of store bought granola and wondered what half the ingredients are, this is for you. Made with pantry staples Naturally sweetened One bowl = less mess Easy to customize Perfect balance of chocolate + peanut butter And the best part? You can tweak it based on what you have on hand without ruining the recipe. Amazon Affiliate Disclaimer: Some of the links on this blog are affiliate links. This means that if you click on a link and make a purchase, I may earn a small commission at no cost to you. Your support helps me keep creating content and sharing recipes, tips, and ideas. Thank you! Chocolate Peanut Butter Granola Ingredients You’ll Need 2 cups rolled oats 1 cup nuts (pecans, walnuts, almonds, or a mix) 1/4 cup cocoa powder 1/4 cup melted coconut oil or butter 1/3 cup honey or maple syrup 1/3 cup peanut butter 1 tsp vanilla extract Instructions Preheat your oven to 325°F (160°C) and line a baking sheet. In a large bowl, add all ingredients. Stir until everything is evenly coated—take your time here so there are no dry spots. Spread the mixture onto your baking sheet and press it down slightly. Bake for 20–25 minutes. Stir halfway through for a looser texture, or leave it untouched for chunkier clusters. Let it cool completely before breaking it apart (this is where the magic crunch happens). A Simple Homemade Staple Recipes like this are why I love making things from scratch. It doesn’t have to be complicated to be good. A few real ingredients, one bowl, and a little time in the oven—and you’ve got something that feels special. And once you start making your own granola, it’s hard to go back. How to Store Store your granola in an airtight container at room temperature for up to a week. If it lasts longer than that, you have more self-control than I do. How We Use It This granola rarely makes it to a bowl in our house—it’s usually grabbed by the handful. But when we do slow down a bit, here are a few favorite ways to enjoy it: Sprinkled over yogurt with fresh berries Served with milk for a quick breakfast Packed into jars for easy snacks on the go The Recipe: Did you try making this Chocolate Peanut Butter Granola? We’d love to see your creations! Tag us on Instagram at Thesproutinghomestead or leave a comment below to let us know how they turned out. Happy snacking!

There’s just something about homemade ice cream that feels like summer in a bowl. Simple ingredients, slow steps, and that rich, creamy texture you just can’t get from a carton. This is my go-to vanilla ice cream base, made from scratch with egg yolks for that old-fashioned, custard-style richness. It’s simple, reliable, and works whether you have a machine, a Ninja Creami, or nothing but a freezer and a little patience. Pinterest Facebook Instagram Why You’ll Love This Recipe Rich, creamy, old-fashioned flavor Made with simple, real ingredients Works with any method (machine, no-churn, or Ninja Creami) Easy to customize with your favorite flavors So much better than store-bought Amazon Affiliate Disclaimer:  Some of the links on this blog are affiliate links. This means that if you click on a link and make a purchase, I may earn a small commission at no cost to you. Your support helps me keep creating content and sharing recipes, tips, and ideas. Thank you! Homemade Vanilla Ice Cream Ingredients You’ll Need 2 cups heavy cream 1 cup milk 3/4 cup sugar (divided) 4 egg yolks 1 tbsp vanilla Pinch of salt Instructions Start by warming the cream, milk, and half the sugar in a saucepan over medium heat. You’re looking for it to be hot and steaming, but not boiling. While that heats, whisk the egg yolks with the remaining sugar until smooth and slightly pale. This step helps create that rich, silky texture. Next, slowly pour the warm cream into the yolks while whisking constantly. This is called tempering, and it keeps the eggs from scrambling, so go slow! Pour everything back into the saucepan and cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon. Remove from heat, stir in the vanilla and a pinch of salt, then transfer to the fridge to chill completely. A few hours works, but overnight gives the best texture. Option 1: Ice Cream Maker Pour your chilled base into the machine and churn for about 20–25 minutes. It’ll look like soft serve at this stage, but not quite firm yet. Transfer to a container and freeze for a few hours to set. Option 2: No-Churn Method No machine? No problem. Pour the base into a freezer-safe dish and place it in the freezer. After about an hour, give it a really good stir or whisk. Keep repeating every 30–45 minutes for a couple of hours to break up ice crystals. It takes a little more effort, but the end result is still creamy and worth it. Option 3: Ninja Creami Pour the chilled base into your Creami pint (don’t go past the max fill line), then freeze it flat for 12–24 hours until completely solid. Spin on the Ice Cream setting. If it comes out crumbly, add a splash of milk (1–2 tbsp) and use the Re-spin function until it turns smooth and creamy. Notes Real vanilla makes a difference here—use the good stuff if you can Don’t skip chilling the base, it’s what gives you that creamy texture This is the perfect base for adding berries, chocolate, or even homemade caramel For convenience, I’ve linked the products I used below. Some of these links may be affiliate links, which means I may earn a small commission at no extra cost to you. I only share things I actually use and love. The Recipe: Did you try making this Homemade Vanilla Ice Cream? We’d love to see your creations! Tag us on Instagram at Thesproutinghomestead or leave a comment below to let us know how they turned out. Happy snacking!

This homemade caramel sauce is rich, buttery, and perfectly sweet with a hint of salt and vanilla. It comes together in just a few minutes and turns simple desserts into something special, ice cream, brownies, apple slices, coffee… honestly, it goes on everything. Pinterest Facebook Instagram Why You’ll Love This Recipe Comes together in just minutes Uses simple pantry ingredients Rich, buttery caramel flavor Perfect for drizzling on almost anything Stores well in the fridge for later use Amazon Affiliate Disclaimer:  Some of the links on this blog are affiliate links. This means that if you click on a link and make a purchase, I may earn a small commission at no cost to you. Your support helps me keep creating content and sharing recipes, tips, and ideas. Thank you! Homemade Caramel Sauce Ingredients You’ll Need 1 cup granulated sugar 6 tbsp butter (salted or unsalted) 1/2 cup heavy cream 1/4 tsp salt 1 tsp vanilla extract Instructions Start by adding the sugar to a medium saucepan over medium heat. Stir constantly as it begins to melt. It will clump at first, that’s completely normal. Keep stirring and it will eventually melt into a smooth golden liquid. Once fully melted and turning an amber color, carefully whisk in the butter. It will bubble up quite a bit, so keep stirring until it’s fully combined. Slowly pour in the heavy cream while whisking. It will bubble again, so go slow and keep whisking until the sauce is smooth. Remove from heat and stir in the salt and vanilla. Let it sit for 10–15 minutes to cool and thicken before using. Notes Watch the sugar closely once it starts browning, it can go from perfect to burnt quickly Use a heavy-bottomed pan for best results Be careful when adding cream and butter, the mixture will bubble up Sauce will thicken as it cools Store in a jar in the fridge for up to 2 weeks Warm slightly before serving if it becomes too thick The Recipe: Did you try making this Homemade Caramel Sauce? We’d love to see your creations! Tag us on Instagram at Thesproutinghomestead or leave a comment below to let us know how they turned out. Happy snacking!

If there’s one thing I love keeping stocked in my pantry, it’s homemade versions of the little packets we all grew up using. This homemade onion soup mix is one of those simple swaps that saves money, skips the extra additives, and tastes just as good, if not better than the store-bought version. It comes together in just a few minutes using ingredients you probably already have on hand, and once you make it once, you’ll never go back to buying those little envelopes again. Whether you’re mixing up a quick dip, seasoning a roast, or adding flavor to soups and casseroles, this is one of those “from scratch” staples that just makes life easier. Pinterest Facebook Instagram Why You’ll Love This Recipe Made with simple pantry ingredients No preservatives or unnecessary additives Budget-friendly Quick to mix together Versatile for dips, meats, and more Amazon Affiliate Disclaimer:  Some of the links on this blog are affiliate links. This means that if you click on a link and make a purchase, I may earn a small commission at no cost to you. Your support helps me keep creating content and sharing recipes, tips, and ideas. Thank you! Homemade Onion Soup Mix Ingredients You’ll Need 1/2 cup onion flakes 2 tbsp beef bouillon 1 tsp onion powder 1/2 tsp garlic powder 1/2 tsp pepper 1/2 tsp paprika 1/4 tsp celery seed Instructions In a small bowl, combine all ingredients and mix well until evenly blended. Store your onion soup mix in an airtight container or small jar in your pantry. How to Use Use about 3 tablespoons  of this mix in place of one store-bought onion soup packet. Some of our favorite ways to use it: Stir into sour cream for a quick chip dip Season roasts or slow cooker meals Add to soups, stews, or casseroles Mix into ground beef for extra flavor Notes This recipe makes roughly 3–4 packets worth , depending on how full you make each serving. If you prefer a lower sodium version, you can reduce the beef bouillon slightly. Storage: Store in a sealed container in a cool, dry place for up to 6 months . A Simple From Scratch Swap This is one of those small changes that adds up, less waste, fewer processed ingredients, and a pantry stocked with things you actually feel good about using. Once you start making your own mixes like this, it’s hard to go back. It’s simple, practical, and just fits into that slower, more intentional way of cooking at home. Printable Labels Option 1: PDF for Avery labels How to: Download the PDF from the link. Open in a program like Adobe Acrobat or Preview. Load your Avery 22830  label sheet into the printer. Print at "actual size" Let ink dry a few seconds, then peel and apply. Pro Tip:  Print a test page on plain paper first to check alignment. Option 2: Editable Labels (Canva Template) A fully editable Canva template so you can change scents, colors, or text before printing. How to use: Click the Canva template link. Make a copy of the design in your own Canva account. Edit the text, colors, or layout as you like. Download as PDF for printing . Open the Avery design and print website, select Avery 22830 or your preferred sheet. Print at "actual size" Tip:  Check your printer settings and alignment if using a different Avery sheet. The Recipe: Did you try making this Homemade Onion Soup Mix ? We’d love to see your creations! Tag us on Instagram at Thesproutinghomestead or leave a comment below to let us know how they turned out. Happy snacking!