Delicious Made from Scratch Recipes at Common Sense Homesteading

Easy Bread Recipe with Video – Great for Sandwiches and More

February 23, 2019 By Laurie Neverman Leave a Comment

This easy bread recipe is our “go to” for sandwich bread, buns and more – even monkey bread. My kids started making it when they were in their tweens. Now they can make (almost) as good as their mom. There's nothing like the aroma of fresh baked bread, and this is one recipe that's turned out perfect every time.

Easy Homemade Sloppy Joes (Plus Homemade Buns!)

February 23, 2019 By Laurie Neverman 65 Comments

This easy homemade sloppy joe recipe is a hit at family gatherings. Even the picky eaters enjoy it. I make it for Christmas Eve every year. It uses common ingredients from the fridge and pantry – no high fructose corn syrup required. The flavor improves the next day, so it's a great recipe to make a day ahead and reheat in a slow cooker or crock pot. It also freezes and freeze dries well. Try some of Betty's No Can Dill Pickles on the side for an extra treat.

How to Make Homemade Chicken Broth for Great Flavor & More Nutrition

February 12, 2019 By Laurie Neverman 20 Comments

This homemade chicken broth recipe serves as the base for many great dishes, including the best homemade chicken soup. If you’ve never made chicken broth, you need to add it to your recipe routine. It’s a great way to s-t-r-e-t-c-h your chicken dinner into extra meals.

Dandelion Jelly – An Easy Flower Jelly Recipe with Less Sugar

February 11, 2019 By Laurie Neverman 7 Comments

This easy dandelion jelly recipe uses less sugar than most flower jelly recipes, creating a light and delicious jelly. To make your dandelion jelly, you'll need dandelion blossoms, water, lemon juice, sugar, Pomona's Pectin and calcium water. I like this recipe because it uses only one fourth as much sugar of most dandelion jelly recipes and no artificial color.

Spaghetti Squash Au Gratin – Low Carb, Cheesy and Delicious

February 8, 2019 By Laurie Neverman 6 Comments

Spaghetti Squash Au Gratin

We enjoy this spaghetti squash au gratin recipe because it uses ingredients that we normally have on hand to make a yummy dish. The texture is rich and creamy, but with less carbs than scalloped potatoes.

My brother refers to spaghetti squash as “the tribbles of the garden”. When you have healthy plants, they can produce a LOT of squash. This year we had over 100 squash from one hill and a couple of volunteer plants. This left enough squash to share with the duckies, plus plenty to try out new recipes. Plant a whole package of seeds, and you may end up with enough squash to feed a small army.