Bringing Life

Tag: family

  • Classic Cranberry Salad

    Classic Cranberry Salad

    a cut glass footed bowl of classic cranberry salad with whipped cream on top

    Ingredients

    Cranberry Base:

    • 1 (12-oz) bag fresh cranberries, rinsed
    • 1 cup sugar
    • 1 large apple, peeled and diced (Honeycrisp or Gala works great)
    • 1 cup crushed pineapple, drained well
    • 1 orange, peeled and chopped (or use zest + segments)
    • ½–¾ cup chopped pecans or walnuts

    Cream Layer (optional but amazing):

    • 1 cup heavy whipping cream (or 8 oz Cool Whip if preferred)
    • 2 Tbsp powdered sugar
    • 1 tsp vanilla

    Instructions

    1. Prep the Cranberries

    • Pulse cranberries in a food processor until finely chopped (but not puréed).
    • Stir in sugar and let sit at least 30 minutes or up to overnight. This helps the cranberries release juices and mellow.

    2. Add the Fruit & Nuts

    Stir in:

    • diced apple
    • drained pineapple
    • chopped orange
    • chopped pecans

    Chill until ready to serve.

    3. Make the Cream Layer

    Whip the heavy cream with powdered sugar and vanilla until stiff peaks form.
    Fold into the cranberry mixture OR layer on top, depending on how you like it.

    (Some families add miniature marshmallows too—totally optional but classic!)

    4. Chill

    Refrigerate at least 2 hours to let flavors meld. Overnight is even better.

    Notes

    • Texture: If you want a firmer, more “salad-y” texture, stir in 1–2 cups mini marshmallows or fold in only half the whipped cream.
    • Sweeter: Add up to ½ cup more sugar depending on your preference.
    • Make Ahead: Keeps 2–3 days in the fridge and is best cold.
  • Classic Cornbread Stuffing

    Classic Cornbread Stuffing

    a casserole dish of cornbread stuffing

    Serves: 8–10 | Prep Time: 20 min | Bake Time: 35–40 min

    🧂 Ingredients

    • 8 cups day-old cornbread, cubed (about one 9×13 pan)
    • 1 medium onion, finely chopped
    • 3 celery stalks, chopped
    • ½ cup (1 stick) butter
    • 1 tsp salt
    • ½ tsp black pepper
    • 1½ tsp dried sage
    • 1 tsp dried thyme
    • 1 tsp dried parsley
    • 2 cups chicken or turkey broth (more if you like it moister)
    • 2 large eggs, beaten

    🔪 Instructions

    1. Prep the cornbread.
      Cut your cornbread into cubes and let it dry overnight, or toast it in a 300°F oven for 15–20 minutes until lightly crisp.
    2. Sauté the vegetables.
      In a large skillet, melt butter over medium heat. Add onion and celery; cook until soft and fragrant, about 8–10 minutes.
    3. Combine.
      In a large bowl, gently toss cornbread with cooked vegetables, salt, pepper, and herbs.
    4. Add liquids.
      Pour in broth and beaten eggs, stirring gently until evenly moistened but not soggy.
    5. Bake.
      Transfer to a greased 9×13 baking dish. Bake uncovered at 350°F for 35–40 minutes, until the top is golden and slightly crisp.

    💡 Tips

    • Use homemade cornbread for best texture (not sweet or cakey).
    • For a heartier version, add ½ pound of cooked sausage or diced apples and cranberries.
    • If you like softer stuffing, cover it loosely with foil for the first 25 minutes.

    🕯️ Bringing Life Note

    Cornbread stuffing tastes like home — buttery edges, savory herbs, and that golden top that smells like Thanksgiving. Simple ingredients, no shortcuts, just good food the way it’s meant to be shared.

  • Best Ham Glaze Recipe

    Best Ham Glaze Recipe

    a sliced ham on a platter with herbs

    Prep Time: 10 min | Cook Time: 10–15 min | Makes: Enough for 1 large ham

    🧂 Ingredients

    • 1 cup brown sugar (light or dark)
    • ¼ cup honey
    • ¼ cup orange juice (or pineapple juice)
    • 2 Tbsp Dijon mustard
    • 1 Tbsp apple cider vinegar
    • ½ tsp ground cloves
    • ½ tsp cinnamon
    • ¼ tsp black pepper

    🔪 Directions

    1. Combine ingredients.
      In a small saucepan, whisk together all ingredients.
    2. Simmer.
      Cook over medium heat until the sugar dissolves and the glaze thickens slightly, about 10–15 minutes. Stir often to prevent burning.
    3. Glaze the ham.
      Brush half the glaze over your ham before baking. During the last 20 minutes of baking, brush with the remaining glaze every 5–7 minutes for that glossy, caramelized finish.
    4. Optional:
      Add 1–2 tablespoons of the pan drippings to the leftover glaze for extra flavor before serving.

    💡 Tips

    • If you prefer a lighter flavor, replace honey with maple syrup.
    • For a deeper glaze, use dark brown sugar and orange zest.
    • Works beautifully on spiral-cut, bone-in, or boneless hams.

    🕯️ Recipe Note

    There’s something special about that golden, sticky glaze bubbling in the oven — the smell alone feels like the holidays. Keep it simple, keep it sweet, and you’ll have a ham that shines as bright as your table.

  • Crisp and Juicy Roast Turkey

    Crisp and Juicy Roast Turkey

    a generated image of a roasted turkey sitting on a rack in a roaster pan

    Thanksgiving is right around the corner! That means it’s time to get ready to cook that amazing turkey you’re hoping isn’t as disappointing as last year’s.

    If you’re looking for the traditional Thanksgiving turkey — the one you have to chew 124 times and drown in two quarts of gravy just to make it tolerable — this isn’t the recipe for you.

    BUT… if you want the juiciest, most amazing, crispy-skinned, mouthwatering turkey you can imagine, crank up the heat on that oven and slide the big bird in for a shorter, hotter trip to the table than it had last year!

    Serves: 10–12 | Prep: 20 min | Cook: 2½–3 hrs | Rest: 30 min

    🧂 Ingredients

    • 1 whole turkey (12–14 lb), thawed
    • ½ cup salted butter, softened
    • 1 Tbsp olive oil
    • 1 Tbsp salt
    • 1 tsp black pepper
    • 1 tsp paprika
    • 1 tsp garlic powder
    • 1 tsp onion powder
    • 1 tsp dried thyme (or 2 tsp fresh)
    • 1 tsp dried rosemary (or 2 tsp fresh)
    • 1 tsp dried sage (or 2 tsp fresh)
    • 1 onion, quartered
    • 1 lemon, quartered
    • 1 head of garlic, halved crosswise

    🔪 Directions

    1. Prep the bird.
      Remove giblets and neck; pat dry thoroughly. Tuck the wing tips behind the shoulders.
    2. Season.
      Mix butter, olive oil, salt, pepper, and seasonings.
      Rub about half under the skin and the rest over the outside.
    3. Fill the cavity.
      Add onion, lemon, and garlic for aroma (no heavy stuffing—it slows cooking).
    4. Roast hot.
      • Place on a rack in a large roasting pan with 1 cup broth or water in the bottom.
      • Roast at 425 °F for 40 minutes to brown and crisp the skin.
      • Without opening the door, reduce heat to 350 °F and continue roasting about 10–12 minutes per pound, until a thermometer in the thickest part of the thigh registers 165 °F.
      • If skin darkens too fast, tent loosely with foil.
    5. Rest.
      Transfer to a board, cover loosely, and rest 30 minutes before carving.

    💡 Tips

    • For extra moisture, brush once or twice with drippings during the lower-temp phase.
    • Don’t skip the rest period—it’s the secret to juicy slices.
    • Use leftover bones for rich broth later.

  • Homemade Yogurt from Scratch

    Homemade Yogurt from Scratch

    Why Make Yogurt at Home?

    Homemade yogurt isn’t just about saving money—it’s about freshness, control, and nutrition. When you make it yourself:

    • Cost savings: A single gallon of milk can yield 8 cups of yogurt for less than store-bought tubs.
    • Customization: You choose the milk type (whole, skim, goat, raw, organic, etc.), thickness (Greek-style or regular), and flavors.
    • Fewer additives: No thickeners, stabilizers, or hidden sugars—just milk and live cultures.
    • Sustainability: Making yogurt at home cuts down on packaging waste.

    How Yogurt Works: The Science Behind It

    Yogurt is created by fermenting milk with beneficial bacteria. The two classic starter strains are:

    • Lactobacillus bulgaricus
    • Streptococcus thermophilus

    Together, they convert lactose (milk sugar) into lactic acid. This acid lowers the pH, thickening the milk proteins and giving yogurt its tangy flavor. Many store-bought starters also include additional strains like Lactobacillus acidophilus or Bifidobacterium lactis, which may aid digestion.

    The fermentation process not only preserves milk but also boosts probiotic content, supporting gut health.

    four quart jars of homemade yogurt in a dehydrator

    Ingredients

    • 1 quart (4 cups) milk – whole milk makes creamier yogurt, but any type works
    • 2 tablespoons plain yogurt with live, active cultures (store-bought or from a previous batch)

    Equipment

    • Saucepan
    • Thermometer (optional but helpful)
    • Whisk
    • Clean glass jar or container with lid
    • Towel or blanket for insulation

    Step-by-Step Instructions

    1. Heat the milk
      Pour milk into a saucepan and gently heat to 180°F (82°C). This denatures proteins so the yogurt sets thicker.
    2. Cool the milk
      Remove from heat and let it cool to 110°F–115°F (43–46°C). This is the ideal range for the cultures.
    3. Add starter
      Whisk 2 tablespoons of yogurt into a small bowl with a bit of the cooled milk. Then stir this mixture back into the pot.
    4. Incubate
      Pour into a clean jar, cover, and keep warm (around 110°F) for 6–12 hours.
      • For thinner, milder yogurt: check at 6 hours.
      • For thicker, tangier yogurt: let it go longer.
        You can wrap the jar in a towel, place it in an oven with the light on, use an Instant Pot’s yogurt setting, or a dehydrator set to 110°F.
    5. Chill and enjoy
      Once it’s set, refrigerate for at least 2 hours. The yogurt will thicken further as it cools.

    Variations

    • Greek Yogurt: Strain finished yogurt through a cheesecloth or coffee filter for 2–4 hours to remove whey.
    • Flavored Yogurt: Stir in honey, fruit purée, vanilla, or jam just before eating.

    Storage

    Homemade yogurt keeps for about 2 weeks in the refrigerator. Save 2–3 tablespoons from each batch to use as the starter for the next one.

    If you would like a video on the process, check out this one on our YouTube channel!

  • Deer Bone Broth

    Deer Bone Broth

    Bone broth is one of the most nutrient-dense foods you can preserve for your pantry shelves. When made with venison bones, it brings a deep flavor and is full of collagen, minerals, and marrow. Pressure canning makes it shelf-stable and ready to use anytime for soups, gravies, or sipping on its own.

    5 quart jars of home-canned deer bone broth sitting on a towel on a counter

    This is not a recipe that has to be followed exactly, but simply what we did this time. Last time was different and next time will probably be different again. We ended up with enough broth to can 7 quarts, but obviously that depends on the amount of bones you start with and how strong you want it.

    Ingredients

    • Deer bones, cut into smaller pieces (helps release marrow and collagen)
    • Water (enough to cover bones in stockpot, refill as needed)
    • 1–2 garlic cloves
    • 1 onion, quartered
    • A handful of carrot tops
    • A handful of radish tops
    • Fresh rosemary sprigs
    • Salt, to taste
    • A splash of vinegar (helps pull nutrients and minerals from the bones)

    Instructions

    Step 1: Prepare the Broth

    1. Place cut deer bones in a large stockpot.
    2. Add garlic, onion, carrot, radish tops, rosemary, salt, and vinegar.
    3. Cover with water.
    4. Bring to a boil, then reduce to a simmer. Let it cook long enough for the bones to release nutrients and flavor (at least 24 hours is ideal).

    Step 2: Strain and Fill Jars

    1. Strain broth through a fine strainer or cheesecloth to remove solids.
    2. Ladle hot broth into clean, hot quart jars, leaving 1 inch headspace.

    Step 3: Pressure Can

    1. Wipe rims, apply lids and bands.
    2. Place jars in pressure canner with 2–3 inches of simmering water. A splash of vinegar in the canner keeps hard water stains from forming.
    3. Process at 10 pounds pressure (adjust for altitude if needed):
      • Quarts: 25 minutes
      • If you don’t have enough jars of broth to fill the canner, put some jars of water in to keep everything from rattling around.

    Step 4: Cool and Store

    1. Allow canner to depressurize naturally.
    2. Remove jars and let them cool 24 hours without touching.
    3. Check seals before storing. Keep in a cool, dark place.

    Using Your Deer Bone Broth

    This broth is versatile—use it as a base for venison stew, wild rice soup, or simply heat it with a little extra seasoning, if needed, and sip it warm.

    Homestead Hilarity

    Micah, age 9 — A self proclaimed “hilly-billy”.

  • Trust And Obey

    Trust And Obey

    Lately, God has been talking to me on the theme of trust. Trust is something that doesn’t come easily for me, so this is lesson I need to learn. I’m not sure where God is leading next, but I do know I want to keep my hand in His and simply follow.

    When we walk with the Lord in the light of His Word
    What a glory He sheds on our way!
    While we do His good will, He abides with us still
    And with all who will trust and obey

    Trust and obey, for there’s no other way
    To be happy in Jesus, but to trust and obey.

    Not a shadow can rise, not a cloud in the skies
    But His smile quickly drives it away
    Not a doubt or a fear, not a sigh or a tear
    Can abide while we trust and obey

    Trust and obey, for there’s no other way
    To be happy in Jesus, but to trust and obey

    Then in fellowship sweet we will sit at His feet
    Or we’ll walk by His side in the way
    What He says we will do, where He sends we will go
    Never fear, only trust and obey

    Trust and obey, for there’s no other way
    To be happy in Jesus, but to trust and obey

  • Pumpkin Spice Streusel Muffins

    Pumpkin Spice Streusel Muffins

    A plate of pumpkin spice muffins with streusel topping with mug of coffee, three whole nutmeg, and a plaque that says "Then sings my soul".

    Maybe the cool weather is getting to me. Maybe I like pumpkin spice more than I thought. Whichever is the case, here’s a recipe I had to share. These muffins turned out so delicious I couldn’t keep them to myself.

    Pumpkin Spice Muffins (24 muffins)

    Ingredients

    Dry:

    • 3 ½ cups all-purpose flour
    • 2 tsp baking soda
    • 2 tsp baking powder
    • 1 tsp salt
    • 2 tsp cinnamon
    • 2 tsp nutmeg
    • 1/2 tsp ground ginger
    • 1/2 tsp ground cloves

    Wet:

    • 2 cups canned pumpkin purée (NOT pumpkin pie filling)
    • 1 cup granulated sugar
    • 1 cup brown sugar, packed
    • 1 cup sour cream
    • 1 cup melted butter
    • 4 large eggs
    • 2 tsp vanilla extract

    Streusel Topping

    • 1 cup all-purpose flour
    • ¾ cup granulated sugar (or half brown sugar, half white for deeper flavor)
    • 1 tsp cinnamon
    • ½ tsp nutmeg
    • ½ cup cold unsalted butter, cubed

    Instructions

    1. Preheat oven to 350°F (175°C). Line 24 muffin cups with paper liners (or grease).
    2. Make the streusel:
      In a bowl, whisk flour, sugar, and spices. Cut in butter with a pastry cutter or your fingers until mixture looks like coarse crumbs. Chill while you prepare the batter.
    3. Mix dry ingredients:
      In a large bowl, whisk flour, baking soda, baking powder, salt, and spices.
    4. Mix wet ingredients:
      In another large bowl, whisk together pumpkin, both sugars, sour cream, oil, eggs, and vanilla until smooth.
    5. Combine:
      Add dry ingredients to wet and stir just until combined (don’t overmix).
    6. Fill muffin tins:
      Divide batter evenly among 24 cups (about ⅔ full).
    7. Top:
      Sprinkle each muffin generously with streusel.
    8. Bake:
      Bake 20–24 minutes, until a toothpick inserted in the center comes out clean.
    9. Cool slightly before serving.

    These muffins are great the next day as well.

  • Spicedoodle Cookies

    Spicedoodle Cookies

    Do you ever start out to make one thing, but the farther you go the more you realize you’re actually making something else? That’s what happened with these cookies.

    I went into the kitchen fully intending to make snickerdoodles. That’s what had been requested and that’s what I had a recipe for.

    But then, as often happens, Tim came to help. Don’t get me wrong, that wasn’t a problem. Tim is, after all, the one who taught me to cook, and I enjoy working in the kitchen with him. But… It did mean the recipe was changing cause that’s what Tim does.

    Soon, I was pulling fresh cookies from the oven and trying to convince everyone that they would survive if they waited a few minutes for the cookies to cool.

    Then, came the first taste. All it took was one bite to know these were definitely not snickerdoodles. They had the same cinnamon sugar coating, but after Tim had added ginger, cinnamon, and nutmeg the cookies had morphed into… well… Spicedoodles.

    So a new favorite was created and now I’m passing it one to you!

    a plate of homemade cookies with whole nutmeg and cinnamon pieces

    Spicedoodle Cookies

    Ingredients (For approx 36 cookies)

    • 1 cup (2 cubes) Butter, softened
    • 1 cup Sugar
    • 1 teaspoon Vanilla
    • 2 Eggs
    • 4 teaspoons Baking Powder
    • 1 teaspoon Baking Soda
    • 1/2 teaspoon Salt
    • 1 tablespoon Cinnamon
    • 2 teaspoons Nutmeg, grated
    • 1/2 teaspoon ground Ginger
    • 3 1/2 cups Flour

    Instructions

    • Preheat the oven to 400 degrees.
    • Combine softened butter, sugar, and vanilla until creamy.
    • Add the eggs and mix well.
    • Mix in spices and dry ingredients. We like our spices strong, but if you want a more “normal” spice level, cut the amounts for the cinnamon, nutmeg, and ginger in half.
    • In a small bowl, mix sugar and cinnamon to roll the cookies in. Ratios can vary depending on how strong you want the cinnamon.
    • Form cookies into ping-pong sized balls and flatten slightly. This will help them stay thicker as they bake and come out softer.
    • Roll them in the sugar/cinnamon mixture and place on a cookie sheet an inch or so apart.
    • Bake at 400 degrees for 7-8 minutes. They will still look soft, but will be delicious and perfectly done. For my family at least. Feel free to adjust if you want, but I wouldn’t suggest going over 9 minutes.
    • Lastly, enjoy!

  • Homemade Laundry Detergent

    For Pennies A Load!

    Like maybe some of you, I used to enjoy meandering down the candle aisle in Walmart and smelling every one that sounded interesting. And I’d check every single bottle of soap or shampoo to make sure I bought the one I liked the best.

    Now, I find myself preferring, by far, natural scents over commercial ones. In fact, just one sniff of one candle or bottle of soap is often enough to bring on a headache.

    Add to that kids who break out from harsh chemicals in most laundry detergents, and we aren’t the easiest people to buy laundry soap for.

    So, the other day, I thought, why buy it?

    I started checking and soon found a recipe for laundry detergent powder with only 4 clean natural ingredients, one of them being fragrance of my choice. It sounded great to me and we even had most of the ingredients on hand.

    • Borax for odor control, stain removal, and general whitening. I used 20 Mule Team brand.
    • Fels-Naptha for cleaning and stain removal. I used Purex brand
    • Washing Soda for more cleaning power and odor control. I used Arm and Hammer brand.
    • Essential Oils for a great natural smell. I used one of Plant Therapy laundry blends.

    I didn’t have Borax or Washing soda, but a quick trip to our little local store provided Borax and we found a way to make our own Washing soda.

    It turns out, if you put regular baking soda on a cookie sheet in the oven at 400 degrees for an hour, you have Washing Soda!

    A box of Borax, a bar of Fels-Naptha, a box of essential oils, a bowl of washing soda, and a jar of laundry detergent powder.

    Homemade Laundry Detergent

    1 cup Borax Powder

    1 cup Washing Soda

    1 cup Fels-Naptha, grated (about 1 bar)

    15-20 drops of essential oil, your choice

    If you have Washing Soda, put it and the Borax in a jar or container. You will want to use a mask or something to cover your face to keep you from breathing in the fine powders. If you don’t have Washing Soda, you can make your own by putting a cup of baking soda on a cookie sheet in a 400 degree oven for an hour. This changes the chemical formula and makes Washing Soda.

    Take the bar of Fels-Naptha and grate it. You can use the fine side of a cheese grater or your food processor shredder disc on the small side. Again, the powder is very fine and not something you want to breathe so wear something over your mouth and nose. Let it settle before you open the food processor.

    Put all three dry ingredients in a container or jar. I used a jar so I could just put a lid on and shake it to mix it.

    Let the mixture settle and then open and add 15-20 drops of essential oils for scent.

    Shake to mix in the oils and let sit overnight.

    Use 2 tablespoons for a regular load and 3 tablespoons for a heavy load.

    I also have a video showing the process on YouTube at Bringing Life Homestead.