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Chocolate Chip Banana Muffins: An Easy, One-Bowl Recipe
This is such a simple recipe and delicious and one I bet you will use regularly once you know it. I don’t know about you but when I buy bananas my family either eats them all in 3 seconds or they suddenly don’t feel like eating bananas for weeks. So, I often find myself with a whole bunch of bananas that are too ripe to eat. Chocolate Chip Banana Muffins to the rescue! The best part is that you can throw them in the freezer and they are just as good coming out of the freezer as they are the day you made them. For more mouthwatering recipes, explore the…
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Easy + Luxurious Dandelion Tallow Sugar Scrub for Smooth, Radiant Skin
This Dandelion Tallow Sugar Scrub is a simple, nourishing way to put spring-foraged dandelions to good use. After drying and infusing the blooms into oil, I blended that golden goodness with whipped tallow, organic sugar, and a touch of lavender for a scrub that gently exfoliates and deeply moisturizes. Perfect for tired feet, rough hands, or even as a facial polish, this recipe is a lovely way to treat yourself with homegrown ingredients. Got extra dandelion oil? Learn How to Make Dandelion Salve next; another herbal favorite to keep in your natural skincare stash. This post contains affiliate links. This will not cost you anything but will help us to…
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How to Make Apple Pie Filling and Preserve it Two Ways
This Apple Pie Filling is one of my favorite ways to use apples in the fall. My neighbor has a bunch of apple trees on his property, so we have made it a new tradition to pick a ton of apples every year that we can. We go over there with a few five-gallon buckets, and you can’t even tell we took an apple off of those trees! They’re so delicious, and it is so fun testing the different varieties of apples as they ripen. Each year, we make new memories, from my older daughter climbing in the trees to my one-year-old realizing her love of apples while she’s plopped…
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Simple Apple Butter Recipe & Waterbath Canning Tips
If you like fall flavors, you’re going to LOVE this Apple Butter recipe. A super sweet and thick butter with an apple cinnamon taste. You can pair it with toast, yogurt, granola, pancakes or waffles, biscuits, or use it as a glaze for roasted meats. This is a super-easy recipe that you can make if you have some extra apples or applesauce. You can make it on the stove, in an Instant Pot, or in a crockpot. Whichever you choose, I know you’re going to love it. Want more step-by-step tips and recipes? Visit my complete Water Bath Canning Guide for safe, delicious canning ideas all year long. This post…
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6 Fall Recipes You’ll Love This Season
Fall recipes bring the best kind of comfort when the air turns crisp. Here in Northern Illinois, the chill has officially set in, and it’s the perfect time to fill the kitchen with the cozy aromas of hearty soups, savory casseroles, and slow-roasted dinners. This roundup of favorite fall dinners, like comforting chicken pot pie, rich rib roast, and apple-cider chicken with butternut squash, will warm you from the inside out and make weeknight meals feel extra special. For even more soul-warming ideas, visit our Comfort Foods & Classic Recipes page to keep your fall menu full of cozy favorites. This post contains affiliate links. This will not cost you…
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Discover 3 Amazing Tallow Products for Dry Winter Skin Relief
Tallow products have become super popular recently, and for good reason! They are so beneficial to our skin, and I think the benefits need to be talked about more. Using Tallow for Dry Skin this winter (or anytime, really) will be a game changer for you, and I can’t wait! Tallow is rendered beef fat. Yup, you read that right! When you render beef fat (specifically suet, found around the kidneys), you are ridding it of impurities and water. You’re left with a nutrient-dense fat that will nourish your skin. It can be mixed with lye and made into soap, used as a moisturizer, or used in cooking. Want more…
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How to Rebatch Jelly That Didn’t Set Properly
If you need to rebatch jelly because it didn’t set, you’re not alone! I’ve been there too—frustrated when my low-sugar grape jelly refused to gel. All I wanted was a homemade jelly with less sugar, but it didn’t happen the first few times. Those kitchen mistakes, however, became a valuable lesson. Now, I’m sharing exactly how to rebatch jelly that didn’t set so you can save your batch and avoid wasting ingredients. For more jam and jelly tips, techniques, and recipes, check out our Jams and Jellies page—your go-to resource for all things homemade spreads. This post contains affiliate links. This will not cost you anything but will help us…
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5 Essential Nontoxic Swaps for a More Nontoxic Home
There’s no doubt that nontoxic living is “in” right now and for good reason! We all hear about the negative side effects of microplastics, fragrances, and packaged foods. I hope this will inspire you to make a few Nontoxic Swaps. It can be so overwhelming to try to tackle everything and switch your whole life around though. I would argue that it is nearly impossible to do so. Over the last several years, as I learn more and more about ingredients and chemicals added to some of our foods and everyday products, I have slowly started to switch some things out and eliminate some other things from our homes and…
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Make & Preserve Unsweetened Applesauce: A How To Guide
Applesauce is a staple in our house, and today I’ll show you how to make and preserve unsweetened applesauce. I love mine with cottage cheese, and my daughters eat it with their lunch several times a week. It’s one of those simple, wholesome sides that never gets old. The first time I made applesauce, I couldn’t believe how easy it was, just apples and water! Over time, I’ve picked up a few tools and tips to make the process even smoother, and experimented with fun add-ins like my homemade apple pie spice or fruits for a little twist. Whether you’re planning to can a big batch or just freeze some…
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Easy Raspberry Crumble: A Delightful Dessert for Every Occasion
Raspberry crumble is an easy and delicious recipe you can enjoy fresh during raspberry season or any time of year with store-bought or frozen raspberries. Use whatever kind of raspberries you have on hand; my favorite is black raspberries. If you’ve been around our blog for a little while, you’ll know I’m a little obsessed with my crumble recipe, and I’m excited to share another variation with you today! The beauty of this general crumble recipe is that you can use fresh or frozen fruit or canned pie filling (like this strawberry rhubarb filling or blueberry pie filling). You can also make it as big or small as you want…
