THE EVERYDAY HOMEMAKER

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Welcome to The Everyday Homemaker, where home-cooked meals, family recipes, and simple traditions bring people together. Join Michelle in the kitchen for favorite recipes, cooking inspiration, and a little taste of country living.

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Apple Butter

Apple Butter Recipe Card

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Apple Fritter Bites Recipe Card

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Buttered Sweet Corn Recipe Card

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Cajun Seasoning Recipe Card

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Chicken Alfredo Recipe Card

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Cinnamon Sugar Cookies Recipe Card

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Bacon Fried Cabbage Recipe Card

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Michelle’s Apple Caramel Cake Recipe Card

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Country Green Beans Recipe Card

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Creamy Mashed Potatoes Recipe Card

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Garlic Cheddar Cat Head Biscuits Recipe Card

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Hashbrown Casserole Recipe Card

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Peach Cobbler Recipe Card

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Sliced Roast & Pan Gravy Recipe Card

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Spicy Beans & Rice Recipe Card

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Tomato Soup Base Recipe Card

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Blank 2026 Recipe Card

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Apple butter today, from apples we picked ourselves at Haney's Appledale in Nancy, Kentucky — me, the grandbabies, Katie and Tyler, and little Barrett proud of the apple he picked all by himself. Crockpot, two cups of cider, lid on overnight. #applebutter #applefritters #holidayappetizer Then sugar, bottled lemon juice and spice, lid cracked, another night on low. I show you how to put it up so it's safe on the shelf, three ways to turn a jar into a holiday gift or a Thanksgiving place setting, and then apple fritter bites to dip in warm apple butter, the way they serve them at the Apple Barn in Tennessee. This can be your holiday appetizer. Supper is not always easy. But don't let it be a burden. Let it be a gift. 📄 FREE RECIPE CARDS Apple Butter — print both sides (PDF): https://drive.google.com/file/d/1ZuaZtdpqfzQfZnp1WrcSJJt1PY7ysTOx/view?usp=sharing Front: https://drive.google.com/file/d/1_NQPoyiTdEpI3_OGbjRyH3gPhE-kwzrB/view?usp=sharing Back: https://drive.google.com/file/d/19sj7QU0gBliY2rmgC0jJkPP5gh706VeN/view?usp=sharing Apple Fritter Bites — print both sides (PDF): https://drive.google.com/file/d/1CGzgvp_haeOhzkAvJUjol-zr2PB3Djha/view?usp=sharing Front: https://drive.google.com/file/d/192nDrn1yhLHdJDnflskyOPbmj89aa0JC/view?usp=sharing Back: https://drive.google.com/file/d/1CF9xpKPFzEco5boTokp66pzdYMNjgNcH/view?usp=sharing APPLE BUTTER — makes 7 to 8 half-pints 12 to 14 apples, sweet and tart mixed 2 cups apple cider 10 cups cooked apple pulp, measured 2 1/2 cups packed brown sugar 2 1/2 cups white sugar 1/3 cup bottled lemon juice 2 3/4 tsp apple pie spice Wash, peel and slice. Apples and cider in the crockpot, lid on, LOW overnight. Blend smooth, then MEASURE the pulp. Add sugars, lemon juice and spice. Lid cracked, low, another 6 to 8 hours until it holds on a spoon. Hot into hot half-pint or pint jars, 1/4-inch headspace. Wipe rims. Flats on, rings snug not tight. Boiling water bath 15 min under 1,000 ft — add 5 min above that. Heat off, wait 5 min, lift out. Cool 12 to 24 hours. Bands off, check seals. Built on the Ball tested apple butter. The cider, brown sugar and apple pie spice are mine. APPLE FRITTER BITES — adapted from the Apple Barn & Cider Mill, Sevierville, Tennessee 3 cups cake flour 1 cup milk, plus a hair more if needed 1 egg 4 tbsp butter, melted and cooled 1/4 cup white sugar 2 tsp baking powder (not soda) 1 tsp vanilla Pinch of salt 1 orange, zest and juice 1 cup diced apples — I used leftover cooked apples from Kasey's fried pies; fresh diced works too Mix the wet, toss the dry, bring it together. Crisco in a cast iron Dutch oven at 350°. Drop by small cookie scoop, about 10 at a time so they have room. Fry until golden and floating. Drain on paper towels, toss in powdered sugar. Serve with warm apple butter for dipping. The orange is the secret — that's what nobody can figure out. The original: applebarncidermill.com/pages/applewood-restaurant-fritters TESTED CANNING SOURCES Ball Apple Butter (the one I followed): ballmasonjars.com/blog?cid=apple-butter NCHFP Apple Butter: nchfp.uga.edu/how/can/canning-fruits-and-fruit-products/apple-butter/ NCHFP Apple Butter, Reduced Sugar: nchfp.uga.edu/how/can/canning-fruits-and-fruit-products/apple-butter-reduced-sugar/ Look up your elevation before you set the timer: nchfp.uga.edu/how/can/general-information/find-your-elevation/ ⚠️ A NOTE FROM MY KITCHEN This channel is for entertainment and sharing what works in my own home. I'm a home cook, not a trained chef or a food safety professional. Please cook to safe internal temperatures, keep a clean workspace, wash your hands and surfaces, and follow safe food handling and storage practices to prevent foodborne illness. For canning and food preservation, always use tested procedures from the National Center for Home Food Preservation (nchfp.uga.edu). You are responsible for your own kitchen and your own results. 📬 START YOUR OWN RECIPE BOX How many recipes have you got saved on your phone? Pick one. Write it out by hand on an index card, make two copies. Keep one for your own recipe box and mail me the other one: The Everyday Homemaker PO Box 144 Kings Mountain, KY 40442 🏡 Real cooking, quilts, garden, and country living from a Kentucky farmhouse. 📌🔔 Follow Along YouTube: @EverydayHomemaker Facebook: The Everyday Homemaker fullcirclefarmsky.com 📬 fullcirclefarmsky@gmail.com 👉 LIKE, COMMENT & SUBSCRIBE
Its Not Just Apple Butter
Scared to make a pumpkin roll? Kasey walks you through it step by step, including the part everybody's afraid of: flipping it out of the pan hot and rolling it up in a tea towel. A towel doesn't crinkle the way parchment does, and that's what keeps the cracks out. 🧁 Follow Kasey's Sweet Creations on Facebook: https://www.facebook.com/kaseyssweetcreations 🍽️ THE RECIPE Pumpkin Roll Serves 10 · Prep 20 min · Cook 15 min · Chill 30 min CAKE 3/4 cup all-purpose flour 1/2 tsp baking powder 1/2 tsp baking soda 1/2 tsp ground cinnamon 1/4 tsp salt 3 large eggs 1 cup granulated sugar 2/3 cup pumpkin puree (not pumpkin pie filling) Powdered sugar, for the parchment and the towel FILLING Your favorite cream cheese frosting. Kasey uses her family's carrot cake icing with a few tweaks. That one stays in the family, so use one you love or one that's been passed down in yours. DIRECTIONS 1. Preheat the oven to 375°F. 2. Whisk together the flour, baking powder, baking soda, cinnamon, and salt in a small bowl. 3. Beat the eggs and sugar for 2 minutes with a stand mixer or hand mixer. Beat in the pumpkin. 4. Add the dry ingredients and fold them in slowly by hand until there are no flour clumps. 5. Line a cookie sheet with parchment and coat it generously with powdered sugar, including any edges the parchment doesn't cover. 6. Pour in the batter and smooth it with an offset spatula. Gently drop or tap the pan on the counter to even it out. 7. Bake until a toothpick comes out clean, about 13 to 15 minutes. 8. While it bakes, lay a tea towel over a second cookie sheet and sprinkle it generously with powdered sugar. 9. As soon as it comes out, run a knife around the edges. With oven mitts, flip the cake onto the towel and peel off the parchment. 10. Starting at the short end, roll the cake up tightly WITH the towel. Chill on the tray in the fridge at least 30 minutes. 11. Gently unroll it and spread the frosting all the way to the edges. 12. Roll it back up tightly, this time without the towel. 13. Trim the ends with a serrated knife, wiping the knife clean between cuts. Slice and serve. ⚠️ A NOTE FROM MY KITCHEN This channel is for entertainment and sharing what works in my own home. I'm a home cook, not a trained chef or a food safety professional. Please cook to safe internal temperatures, keep a clean workspace, wash your hands and surfaces, and follow safe food handling and storage practices to prevent foodborne illness. For canning and food preservation, always use tested procedures from the National Center for Home Food Preservation (nchfp.uga.edu). You are responsible for your own kitchen and your own results. 📬 START YOUR OWN RECIPE BOX How many recipes have you got saved on your phone? Pick one. Write it out by hand on an index card, make two copies. Keep one for your own recipe box and mail me the other one: The Everyday Homemaker PO Box 144 Kings Mountain, KY 40442 🏡 Real cooking, quilts, garden, and country living from a Kentucky farmhouse. 📌🔔 Follow Along YouTube: @EverydayHomemaker Facebook: The Everyday Homemaker fullcirclefarmsky.com 📬 fullcirclefarmsky@gmail.com 👉 LIKE, COMMENT & SUBSCRIBE
Foolproof Pumpkin Roll for Beginners (The Towel Trick)
Two beans, one pot, and a pan of garlic cheddar cat head biscuits. This is my version of red beans and rice — and I'll tell you right in the video why I don't call it that. I use pinto and cranberry beans together because they do two different jobs. The pinto breaks down and gives the pot its body. The cranberry bean stays more whole and gives you a creamy bite and a richer broth. Use nothing but pintos and you end up with refried beans sitting in your pan. That's the whole reason both are in here. I also show you how I make my own Cajun seasoning out of six things that are already in my cabinet, so there's no jar to buy. A lot of folks have gotten away from cooking with plain basic ingredients. Yes, this takes a few steps. But what you set on the table in front of your family at the end of it is better than anything that came out of a box — and it puts money back in a tight budget. WHAT THIS SUPPER COST ME 12 lbs of pinto beans from Sam's Club — $7.98, which is 66 cents a pound. The one pound bag at my box store runs about a dollar. Cranberry beans are a specialty bean and run closer to $1.67 a pound, so stretching them with pintos helps the budget and makes a better pot besides. Prices are what I paid at my stores in Kentucky in September 2026. Yours will be different — take the idea and run it on your own receipt. GOT A RECIPE WORTH KEEPING? If you've got a recipe sitting on your phone that ought to be on a card, write it out by hand and send me a copy. I'd love to have it. The Everyday Homemaker PO Box 144 Kings Mountain, KY 40442 Supper is not always easy. But don't let it be a burden. Let it be a gift. 📄 FREE RECIPE CARD All three cards, front and back, printable: https://drive.google.com/file/d/1tT3baf63CU6-w0hRqvF0wvXHNnAb8A8X/view Or grab just the one you want: Spicy Beans & Rice — https://drive.google.com/file/d/1i21__1e8IWukIRBWTeP-hFOh6WmV7KYW/view Garlic Cheddar Cat Head Biscuits — https://drive.google.com/file/d/1DXt9U9acaqfW7j5PqjrrCfYJ6knBiWjm/view Homemade Cajun Seasoning — https://drive.google.com/file/d/1CIUq4ntO_AOwZLyioNfG92KamHWnVcZ9/view ⚠️ A NOTE FROM MY KITCHEN This channel is for entertainment and sharing what works in my own home. I'm a home cook, not a trained chef or a food safety professional. Please cook to safe internal temperatures, keep a clean workspace, wash your hands and surfaces, and follow safe food handling and storage practices to prevent foodborne illness. For canning and food preservation, always use tested procedures from the National Center for Home Food Preservation (nchfp.uga.edu). FIND ME Website — fullcirclefarmsky.com Facebook — The Everyday Homemaker Email — fullcirclefarmsky@gmail.com #FallSupper #BeansAndRice #CatHeadBiscuits
Old-Fashioned Fall Supper | Spicy Beans & Rice and Cat Head Biscuits from Scratch
Fried apple pies are a fall staple in our house, so I'm starting the season off right. The filling is three simple ingredients. The crust gave me trouble: day one it cracked every time I folded it, so I came back on day two, figured out what went wrong, and tried a second recipe. That one worked the first time. 🧁 Follow Kasey's Sweet Creations Facebook: https://www.facebook.com/kaseyssweetcreations 🍎 THE FILLING 8 Honeycrisp apples, peeled, cored, and cut into small cubes 6 tbsp granulated sugar 2 tsp apple pie spice A splash of water A little cornstarch slurry to thicken at the end Start on medium-high and bring it to a simmer, then turn it down. Taste as you go. Pull the apples while they still have a little bite, because they keep cooking as they cool. Let the filling cool completely before it goes in the crust, or it'll tear the dough. 🥧 THE CRUST I used the Simply Pie Crust from Jan Moon's pie book, the butter one. It rolled out easy and fried up flaky. My first try was her shortening crust, and I used room temperature shortening when it called for cold, which is probably why it cracked. 🍳 FRYING Mazola oil at 350°, filled about halfway. About a minute and a half per side, but go by the color: you want golden brown, and they keep browning a little on the tray. Let them cool before the powdered sugar or it melts right in. Supper is not always easy. But don't let it be a burden. Let it be a gift. ⚠️ A NOTE FROM MY KITCHEN This channel is for entertainment and sharing what works in my own home. I'm a home cook, not a trained chef or a food safety professional. Please cook to safe internal temperatures, keep a clean workspace, wash your hands and surfaces, and follow safe food handling and storage practices to prevent foodborne illness. For canning and food preservation, always use tested procedures from the National Center for Home Food Preservation (nchfp.uga.edu). You are responsible for your own kitchen and your own results. 📬 START YOUR OWN RECIPE BOX How many recipes have you got saved on your phone? Pick one. Write it out by hand on an index card, make two copies. Keep one for your own recipe box and mail me the other one: The Everyday Homemaker PO Box 144 Kings Mountain, KY 40442 🏡 Real cooking, quilts, garden, and country living from a Kentucky farmhouse. 📌🔔 Follow Along YouTube: @EverydayHomemaker Facebook: The Everyday Homemaker fullcirclefarmsky.com 📬 fullcirclefarmsky@gmail.com 👉 LIKE, COMMENT & SUBSCRIBE
Kasey's Original Fried Apple Pies — Our Family's Fall Recipe
I had a house full coming for our September birthday supper, so I cooked one five-pound roast in cast iron and made it stretch across fifteen plates. But here is the part most people get wrong: a roast you can slice and a roast that falls apart are two different roasts. It comes down to when you pull it. I cut the roast in half so both halves cooked in the time I actually had. I seared them hard, built the gravy right in the same skillet, and pulled them while they were still holding their shape. Then I sliced them thin and put them back in their own juices to finish low and slow. That braising liquid is the gravy. You do not make gravy separately — you make it the whole time the roast is cooking. I also show you how I do mashed potatoes for a crowd, how canned green beans get cooked all the way down with Nature's Seasoning until they caramelize, and the sweet corn my nephews raised that we put up this summer. I freeze that corn with the butter, sugar and salt already in it, and then I still add a little more when it comes out of the bag. That part is all on your taste. One thing I would change: I used three quarters of a teaspoon of white pepper in the potatoes and it was more than I like. The recipe card has it corrected. Supper is not always easy. But don't let it be a burden. Let it be a gift. 📄 FREE RECIPE CARDS — all four recipes, front and back PRINT THE WHOLE SET (one file, 8 cards) https://drive.google.com/file/d/1s9KIpSdLnzLo86WuffX4aPShJBSw-0Fr/view?usp=sharing Or save them one at a time: Sliced Roast & Pan Gravy Front — https://drive.google.com/file/d/1tL4BXkwu3UQYdHKOClWbOHz9MmxP_gTN/view?usp=sharing Back — https://drive.google.com/file/d/1wNbkdOXWPUdYCPAruvSQV1VQ6cZchjed/view?usp=sharing Creamy Mashed Potatoes Front — https://drive.google.com/file/d/1v37fkF7bZ_O99jjVEyoVQxgT6fIFNSlv/view?usp=sharing Back — https://drive.google.com/file/d/16YTIdKrq0q3K6URsFSoC2XkfZAahqOEL/view?usp=sharing Country Green Beans Front — https://drive.google.com/file/d/1q9k6hoAkRdXQPK0GAw7snCD-gKQ02Zi-/view?usp=sharing Back — https://drive.google.com/file/d/1F5_FlT7-cAU-ZbNP4fhh-kpLsQnRFE_G/view?usp=sharing Buttered Sweet Corn Front — https://drive.google.com/file/d/1aYC3WqQzYvGdCLKao_s_RbTY4mUDJMR_/view?usp=sharing Back — https://drive.google.com/file/d/1x6Wl2xUd0yPXEdD51DpNjLkKo-69UCO7/view?usp=sharing ⚠️ A NOTE FROM MY KITCHEN This channel is for entertainment and sharing what works in my own home. I'm a home cook, not a trained chef or a food safety professional. Please cook to safe internal temperatures, keep a clean workspace, wash your hands and surfaces, and follow safe food handling and storage practices to prevent foodborne illness. For canning and food preservation, always use tested procedures from the National Center for Home Food Preservation (nchfp.uga.edu). You are responsible for your own kitchen and your own results. 📬 START YOUR OWN RECIPE BOX How many recipes have you got saved on your phone? Pick one. Write it out by hand on an index card, make two copies. Keep one for your own recipe box and mail me the other one: The Everyday Homemaker PO Box 144 Kings Mountain, KY 40442 🏡 Real cooking, quilts, garden, and country living from a Kentucky farmhouse. 📌🔔 Follow Along YouTube: @EverydayHomemaker Facebook: The Everyday Homemaker fullcirclefarmsky.com 📬 fullcirclefarmsky@gmail.com 👉 LIKE, COMMENT & SUBSCRIBE
Chuck Roast in Cast Iron (Sliced, Not Shredded) with Mashed Potatoes and Gravy
These handprints are from my grandson, who thinks Granny's house is the only place on earth that has popsicles. I watched Cas over at Clutterbug last week and she said something I can't shake — be nice to yourself, don't leave a mess for the future you. So this week I quit leaving the porch for another day. Supper is not always easy. But don't let it be a burden. Let it be a gift. 📬 START YOUR OWN RECIPE BOX How many recipes have you got saved on your phone? Pick one. Write it out by hand on an index card, make two copies. Keep one for your own recipe box and mail me the other one: The Everyday Homemaker PO Box 144 Kings Mountain, KY 40442 🏡 Real cooking, quilts, garden, and country living from a Kentucky farmhouse. 📌🔔 Follow Along YouTube: @EverydayHomemaker Facebook: The Everyday Homemaker fullcirclefarmsky.com 📬 fullcirclefarmsky@gmail.com 👉 LIKE, COMMENT & SUBSCRIBE
We All Decided It Was Okay to Leave It for Another Day Real Talk Thursday
Two whole chickens, one oven, and less than two hours from start to finish. One goes in the Dutch oven with potatoes, carrots, onion, and celery, and the other one roasts plain so I have meat put back for the rest of the week. If you have never cooked a whole chicken before, start here. Don't be afraid of the raw bird. I am not tying the legs — I never do and it comes out right every time. I am not rinsing it either, because that only spreads bacteria around your sink. What I am doing is patting it dry so the garlic herb butter has something to hold on to, getting a lemon half, an onion half, and three bay leaves down inside it, and cooking it to 165 degrees instead of cooking it to a number on a clock. No fresh herbs today. Dried works just as good and I use them all winter. What I used on camera: Lodge Fireside Garlic & Herb, Morton Nature's Seasons, McCormick smoked paprika, a cast iron Dutch oven and a cast iron skillet. The chickens came from Sam's Club. When this one is carved, the carcass goes in a pot for broth and the meat that boils off goes into chicken and dumplings or chicken noodle soup. One bird turns into three or four suppers if you save it. Supper is not always easy. But don't let it be a burden. Let it be a gift. 📄 FREE RECIPE CARD — front, back, and printable: [paste your Google Drive link here] ⚠️ A NOTE FROM MY KITCHEN This channel is for entertainment and sharing what works in my own home. I'm a home cook, not a trained chef or a food safety professional. Please cook to safe internal temperatures, keep a clean workspace, wash your hands and surfaces, and follow safe food handling and storage practices to prevent foodborne illness. For canning and food preservation, always use tested procedures from the National Center for Home Food Preservation (nchfp.uga.edu). You are responsible for your own kitchen and your own results. 📬 START YOUR OWN RECIPE BOX How many recipes have you got saved on your phone? Pick one. Write it out by hand on an index card, make two copies. Keep one for your own recipe box and mail me the other one: The Everyday Homemaker PO Box 144 Kings Mountain, KY 40442 🏡 Real cooking, quilts, garden, and country living from a Kentucky farmhouse. 📌🔔 Follow Along YouTube: @EverydayHomemaker Facebook: The Everyday Homemaker fullcirclefarmsky.com 📬 fullcirclefarmsky@gmail.com 👉 LIKE, COMMENT & SUBSCRIBE #RoastedChicken #DutchOvenChicken #CastIronCooking #CookingForBeginners #CookingFromScratch #BudgetMeals
If You've Never Roasted a Whole Chicken, Start Here
Tuesday is Coffee & Mailday. Pour a cup and sit down with me — this is the day for recipes, mail, and the comments that came in during the week. Today we read some comments that really hit home, including two from the UK, I talk about the recipe cards I'm filling out with everything I've had saved on my phone and on Pinterest, and then we make a caramel apple cake. No mail yet. This channel isn't three weeks old, so the box is still empty. If you want to be the first envelope in it, the address is down below. This is my version of the cake, and I changed a few things. Granny Smith apples chopped fine instead of a sweet apple, English walnuts instead of almonds, and apple pie seasoning instead of plain cinnamon. Then about five minutes before it came out I sprinkled spiced cinnamon sugar over the top and let it go golden brown. The 9x13 fed my family and we had two servings left. It is not overly sweet, and that's the part we all liked best. Supper is not always easy. But don't let it be a burden. Let it be a gift. 📄 **FREE RECIPE CARD** Front — https://drive.google.com/file/d/1gHWkzafdMt6E336DqhhQH2uFxluycmfc/view?usp=drive_link Back (Kitchen Notes) — https://drive.google.com/file/d/15I54mpxYWsoHoC81uXiZG83T8BqZRkYh/view?usp=drive_link Printable — https://drive.google.com/file/d/1R09I6JGunLVYBxelf1QU_lBLrFou4dp9/view?usp=drive_link 🍎 **THE ORIGINAL RECIPE** This one started with a caramel apple cake from Rooted in My Garden. Hers is a Swedish tosca style cake with almonds, and it is worth making the way she made it. Go watch her video and tell her I sent you: [PASTE HER VIDEO LINK] ⚠️ **A NOTE FROM MY KITCHEN** This channel is for entertainment and sharing what works in my own home. I'm a home cook, not a trained chef or a food safety professional. Please cook to safe internal temperatures, keep a clean workspace, wash your hands and surfaces, and follow safe food handling and storage practices to prevent foodborne illness. For canning and food preservation, always use tested procedures from the National Center for Home Food Preservation (nchfp.uga.edu). You are responsible for your own kitchen and your own results. 📬 **START YOUR OWN RECIPE BOX** How many recipes have you got saved on your phone? Pick one. Write it out by hand on an index card, make two copies. Keep one for your own recipe box and mail me the other one: The Everyday Homemaker PO Box 144 Kings Mountain, KY 40442 🏡 Real cooking, quilts, garden, and country living from a Kentucky farmhouse. 📌🔔 **Follow Along** YouTube: @EverydayHomemaker Facebook: The Everyday Homemaker fullcirclefarmsky.com 📬 fullcirclefarmsky@gmail.com 👉 **LIKE, COMMENT & SUBSCRIBE**
Tuesday Coffee & Mailday | Your Comments Made My Week (and a Cake)
I never thaw the peaches. I don't have time for that. They go in the pot frozen, straight out of the bag, and this cast iron peach cobbler comes out the same either way. This is a dump cobbler, so the batter goes in the skillet first and the peaches go on top and you do not stir it. Not once. The batter comes up through the fruit while it bakes and that's what makes the crust. I'll show you how thick to cook the filling down, why it has to stay thin enough to pour, why self-rising flour instead of all-purpose, and why the cinnamon sugar goes on near the end instead of the beginning. Ben loves peach cobbler. I don't even like peaches. #peachcobbler #castiron #homecooking Supper is not always easy. But don't let it be a burden. Let it be a gift. 📄 FREE RECIPE CARD Front: https://drive.google.com/file/d/1ZUiM2mAtVzC7mMt1ZtLT_aZQdpy7CH5l/view?usp=drive_link Back: https://drive.google.com/file/d/1e27vX-WOMJREPu2paaq4ndT8VtQSshXk/view?usp=drive_link Printable: https://drive.google.com/file/d/1AFXKeiNyAxP6NnsJ62381AOdbFDVC9ta/view?usp=drive_link ⚠️ A NOTE FROM MY KITCHEN This channel is for entertainment and sharing what works in my own home. I'm a home cook, not a trained chef or a food safety professional. Please cook to safe internal temperatures, keep a clean workspace, wash your hands and surfaces, and follow safe food handling and storage practices to prevent foodborne illness. For canning and food preservation, always use tested procedures from the National Center for Home Food Preservation (nchfp.uga.edu). You are responsible for your own kitchen and your own results. 📬 START YOUR OWN RECIPE BOX How many recipes have you got saved on your phone? Pick one. Write it out by hand on an index card, make two copies. Keep one for your own recipe box and mail me the other one: The Everyday Homemaker PO Box 144 Kings Mountain, KY 40442 🏡 Real cooking, quilts, garden, and country living from a Kentucky farmhouse. 📌🔔 Follow Along YouTube: @EverydayHomemaker Facebook: The Everyday Homemaker fullcirclefarmsky.com 📬 fullcirclefarmsky@gmail.com 👉 LIKE, COMMENT & SUBSCRIBE
Cast Iron Peach Cobbler 🥘🥧🍑 I Never Thaw the Peaches, I Don't Have Time for That
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