Kid Friendly -

Sourdough Granola Bars: An Easy Discard Recipe for Busy Days

Susan Raynor — Mon, 08 Jun 2026 12:00:00 +0000

Some recipes happen because I’m trying to use up sourdough discard. Others happen because one of my kids is looking for a favorite snack.

These sourdough granola bars were inspired by my daughter.

She loves having granola bars on hand for a quick breakfast on busy mornings or an easy snack during the day. After buying them for a while, I started thinking, what if I just made them myself? Better yet, what if I could clean up the ingredients a little and put some of my sourdough discard to good use at the same time?

After a little experimenting, these sourdough granola bars quickly became a favorite. I’ve made them multiple times now because she keeps asking for them. They’re simple to make, made with ingredients I usually have on hand, and they disappear quickly every time I bake a batch.

Best of all, they’re an easy way to use sourdough discard while creating a snack my family genuinely enjoys.

Why You’ll Love These Sourdough Granola Bars

These sourdough granola bars have become a regular in our kitchen because they’re:

A simple way to use sourdough discard
Made with pantry staples
Easy to make ahead
Great for quick breakfasts or snacks
Kid-approved
Packed with oats, honey, and chocolate chips

I also love knowing exactly what goes into them. When you make your own granola bars, it’s easy to adjust ingredients to fit your family’s preferences while still enjoying a convenient grab-and-go snack.

A Simple Way to Use Sourdough Discard

If you’re anything like me, you’re always looking for ways to use the extra discard that seems to collect in the refrigerator.

While we love sourdough bread, cinnamon rolls, and other baked goods, sometimes I need something quick and practical. These sourdough granola bars come together in just a few minutes and don’t require any rise time.

It’s one more simple way to put that discard to good use while creating something your family will actually enjoy eating.

Looking for a simple way to use up extra sourdough discard? These easy sourdough granola bars are a family favorite for quick breakfasts and afternoon snacks. Save this pin so you can make a batch the next time you have discard sitting in the refrigerator!

What You’ll Need for Sourdough Granola Bars

One of my favorite things about this recipe is that the ingredient list is simple.

You’ll need:

Butter
Peanut butter
Honey
Sourdough discard
Vanilla extract
Brown sugar
Rolled oats
Salt
Chocolate chips

Most of these ingredients are pantry staples, making this an easy recipe to throw together without much planning.

Tips for the Best Sourdough Granola Bars

Press the Mixture Firmly

After transferring the mixture to the pan, use a piece of parchment paper to press everything down firmly. This helps the bars hold together once they’ve cooled.

Let Them Cool Completely

It can be tempting to cut into them right away, but allowing them to cool first helps them set properly.

Chill Before Slicing

Once cooled, place the pan in the refrigerator for about an hour before cutting. This helps the bars firm up and creates cleaner slices.

Scroll down to the recipe card below for the full ingredient list, measurements, and printable instructions.

How to Store Homemade Granola Bars

Once sliced, store the bars in an airtight container.

You can also wrap individual bars for quick grab-and-go breakfasts, homeschool snack breaks, church nights, or busy afternoons when everyone suddenly decides they’re hungry at the same time.

A Family Favorite Worth Making Again

My daughter still reaches for these throughout the week, which tells me everything I need to know. If your family enjoys granola bars, I have a feeling these sourdough granola bars will become a favorite in your home too.

If you’re looking for more ways to use sourdough discard, be sure to explore the Sourdough Recipes category here on the blog for more family favorites.

And if you enjoy simple, family-tested recipes like this one, you’ll feel right at home in Rooted Table—my once-a-month recipe email where I share new recipes, kitchen tips, freezer-friendly ideas, and encouragement for real-life home cooks.

Because sometimes the best recipes are the ones that make life just a little easier.

Sourdough Granola Bars

A simple sourdough granola bar recipe made with sourdough discard, oats, honey, and chocolate chips. Perfect for quick breakfasts, lunch boxes, or afternoon snacks.

Course Breakfast, Snack

Cuisine American

Keyword breakfast bars, chocolate chip granola bars, Easy, homemade granola bars, kid friendly snacks, make ahead breakfast, sourdough discard, sourdough granola bars

Prep Time 10

Cook Time 30

Chill Time 1

Total Time 1 40

Servings 14 bars approx

Calories 302kcal

Equipment

1 Large Mixing Bowl
1 medium saucepan or microwave-safe bowl
1 silicone spatula or wooden spoon
1 9×9 inch baking pan
Parchment Paper

Ingredients

¼ cup unsalted butter, melted
¼ cup peanut butter
½ cup honey
½ cup sourdough discard
1 teaspoon vanilla
¼ cup brown sugar
4 cups rolled oats
½ teaspoon salt
1 cup chocolate chips

Instructions

Preheat oven to 325℉.
Melt the butter and peanut butter together until smooth.
In a large bowl, combine the honey, sourdough discard, vanilla extract, and melted butter mixture.
Stir in the brown sugar, rolled oats, and salt until well combined.
Fold in the chocolate chips.
Line a 9×9 baking pan with parchment paper.
Transfer the mixture to the prepared pan. Using a piece of parchment paper, press the mixture firmly and evenly into the pan.
Bake for 25-35 minutes, or until the top is lightly golden brown.
Allow the granola bars to cool completely.
Cover and refrigerate for 1 hour.
Cut into 12 bars and store in an airtight container.

Notes

Pressing the mixture firmly into the pan helps the bars hold together after baking.
For cleaner slices, allow the bars to cool completely before refrigerating and cutting.
Store in an airtight container for easy grab-and-go breakfasts or snacks.
These bars are a simple way to put extra sourdough discard to good use.

The post Sourdough Granola Bars: An Easy Discard Recipe for Busy Days first appeared on .

Easy Homemade Chicken Strips Recipe (Freezer-Friendly & Better Than Store-Bought)

Susan Raynor — Mon, 09 Mar 2026 12:00:00 +0000

This homemade chicken strips recipe started because of one simple thing: chicken biscuits.

My daughter has recently started loving chicken biscuits.

If you’ve priced one lately when eating out, you already know the cost adds up quickly. For our family, cost is always at the forefront of what we do. But just as important is knowing what’s in our food.

We’ve been slowly moving toward a “cleaner” way of cooking. We’re not fully there, but it’s a work in progress.

The good news? We already make amazing sourdough biscuits (and yes, I’m still working on our fresh milled flour version). Now that we have these homemade chicken strips, we can stack one, maybe even two, inside a warm biscuit, drizzle a little hot honey on top, and according to my daughter, it’s the BEST chicken biscuit ever.

And honestly? I agree.

But this recipe isn’t just about chicken biscuits.

When the kids get hungry and start asking for chicken nuggets or strips, we now have homemade chicken strips ready in the freezer.

Instead of grabbing a store-bought bag, we pull out our own, reheat them in the oven or toaster oven, and dinner or lunch is handled.

We’ve saved money. We know exactly what’s in them. And they taste better.

Why We Love These Homemade Chicken Strips

Freezer-friendly for quick meals
Made with simple ingredients we can pronounce
Lightly crisp on the outside and tender inside
Can be cut into strips or nuggets
Perfect for homemade chicken biscuits

The Real-Life Truth About Frying at Home

Let me be honest. One of the main reasons I make a large batch at one time isn’t just for convenience. It’s because frying makes a mess.

Right now, we don’t have a vent hood. Maybe one day. Until then, we open doors and windows and let the air move through the kitchen. When I fry, it’s a whole production. Grease splatters. Counters need wiping. The stovetop needs attention.

So if I’m going to do it, I’m going to do it once and make enough to last.

We don’t fry often, but when we do, we use 100% pure beef tallow that we purchase here. It gives great flavor and handles heat well.

Helpful Notes Before You Make These Homemade Chicken Strips

Marinate the chicken for at least 2 hours. This helps tenderize and flavor the meat.
You do not need to double coat. Simply move the chicken from the marinade straight into the flour mixture and coat generously.
Heat oil to approximately 325–350°F. Adjust heat as needed. If the coating browns too quickly, reduce the heat slightly before frying the next batch.
Fry 4–6 minutes, turning once, until golden brown and the internal temperature reaches 165°F. The chicken should feel firm when gently pressed.
If using more than 3 large chicken breasts, you may need to increase the flour coating mixture.

Freezer Instructions

Allow the homemade chicken strips to cool completely after frying.

For best results, lay them flat in a single layer to freeze first. Once frozen solid, transfer to a freezer-safe bag.

Reheat in a 375°F oven or toaster oven until heated through and warmed all the way to the center.

Make a batch of these homemade chicken strips once and keep them in the freezer for quick lunches, dinners, or chicken biscuits. Save this recipe so it’s ready when you need it.

Serving Ideas

Tucked inside a warm sourdough biscuit with hot honey
Served with your favorite dipping sauce
Paired with fresh fruit and a simple side
Chopped and added to salads

We make an amazing sauce to go with these chicken strips that never lasts long. It’s even good on burgers. Maybe soon I’ll share that recipe too.

If you’re looking for more freezer-friendly, family-tested meals, I’d love for you to explore more recipes here on the blog.

And if you want new recipes sent straight to your inbox, along with encouragement for feeding your people well even on busy days, be sure to join Rooted Table. You’ll find the sign-up below.

Homemade Chicken Strips

Golden, lightly crisp homemade chicken strips that are tender inside and perfect for freezing. Easy to cut into strips or nuggets for quick family meals.

Course Main Course

Cuisine American

Keyword chicken strips recipe, freezer friendly chicken, fried chicken strips, homemade chicken strips, kid friendly dinner

Prep Time 15

Cook Time 6

Marinade Time 2

Total Time 2 21

Servings 20 Chicken Strips

Calories 350kcal

Cost $10

Equipment

Deep pot or heavy-bottom Dutch oven
Tongs
Mixing Bowls
Thermometer recommended
Cooling rack or paper towel-lined plate

Ingredients

3 large boneless, skinless chicken breast – cut into strips or nuggets about 2 1/2 to 3 pounds

Marinade

2 cups buttermilk
2 Tlbs garlic powder
1 Tlbs black pepper
1 Tlbs paprika
1 tsp salt

Coating

2 cups unbleached all-purpose flour
3 Tlbs cornstarch
1 tsp black pepper
1 tsp garlic powder
1 tsp paprika
1 tsp salt

For Frying

Beef tallow or neutral oil for deep frying

Instructions

In a large bowl, mix together buttermilk, garlic powder, black pepper, paprika, and salt.
Add chicken strips to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 2 hours.
Heat oil in a deep pot to approximately 325°-350℉ over medium heat to medium-high heat. Adjust heat as needed to prevent the coating from browning too quickly.
In a separate bowl, mix flour, cornstarch, black pepper, garlic powder, and paprika.
Remove chicken directly from the marinade and place into the flour mixture. Coat generously on all sides.
Carefully place coated chicken into hot oil.
Fry 4-6 minutes, turning once, until golden brown and the internal temperature reaches 165℉. The chicken should feel firm when gently pressed.
Remove from oil and place on a cooling rack or paper towel-lined plate.

Freezer Instructions

Allow chicken strips to cool completely. For best results, lay them flat in a single layer to freeze before transferring to a freezer-safe bag. Reheat in a 375℉ oven or toaster oven until heated through.

Notes

These homemade chicken strips have a light, golden coating that is crisp on the outside and tender inside.
The marinade is generous and can coat up to 5 chicken breasts, but if cooking more than 3 breasts, you may need to increase the flour coating mixture.
Oil temperature can vary depending on your stove and thermometer. If the coating browns too quickly, reduce heat slightly before continuing.
Chicken can be cut into traditional strips or nugget-size pieces.

The post Easy Homemade Chicken Strips Recipe (Freezer-Friendly & Better Than Store-Bought) first appeared on .

Fresh Milled Flour Waffles for Beginners (Kid Approved!)

Susan Raynor — Mon, 09 Feb 2026 13:00:00 +0000

We’ve been talking about fresh milled flour lately and how I plan to start making the swap in our everyday recipes. When it came time to actually start making swaps, I knew exactly where to begin: fresh milled flour waffles.

I knew I didn’t want to overhaul everything at once or completely change what my family already loves. I’m still learning, still experimenting, and very much still on the journey.

If you want to learn more about fresh milled flour, different types of wheat berries, and where to begin, you can read Fresh Milled Flour for Beginners here on the blog.

If you’ve ever seen Shrek, then you know the phrase:

“In the morning… I’m making waffles.”

That’s my son. There isn’t a morning that goes by that he doesn’t ask for homemade waffles or sourdough biscuits. He loves them so much that we started making them in bulk and freezing them so he can pop them straight into the toaster oven.

So naturally, waffles became my first test recipe.

I swapped out our usual unbleached all-purpose flour for fresh milled soft white wheat, fully expecting some kind of reaction.

His response?

He didn’t even notice.

And trust me—this is the kid who notices everything. He can tell the moment something tastes or smells different. I still remember the first time I added cinnamon to his waffles. He smelled it before he tasted it and almost didn’t eat them.

That’s how I knew this swap was a win.

These fresh milled flour waffles taste just like our original waffle recipe—and that was the goal.

Helpful Notes Before Making These Waffles

Fresh milled flour is thirstier than store-bought flour, so the batter needs time to rest.
Letting the batter rest for 30 minutes allows the flour to absorb the liquid and thicken properly.
Soft white wheat keeps the flavor mild and kid-friendly.
These waffles freeze well. Be sure to let them cool completely, then lay them flat to freeze before transferring to a zip-top freezer bag. They reheat well in a toaster or toaster oven.

Scroll down to the recipe card below for the full ingredient list, instructions, and printable recipe.

A simple swap for busy mornings—fresh milled flour waffles that taste just like the classic version. Click to save for later!

Why We Love These Fresh Milled Flour Waffles

A simple fresh milled flour swap from our original waffle recipe
Kid-approved (even by the one who notices everything)
Made with basic breakfast ingredients
Great for freezer prep and busy mornings

If you love our original Simple Homemade Waffles, this fresh milled flour version is an easy next step as you begin making simple swaps in your own kitchen.

If you’d like more family-tested recipes, freezer-friendly ideas, and encouragement for feeding your people well (even on busy days), I’d love for you to join Rooted Table. It’s where I share new recipes first, along with practical kitchen tips and a little encouragement along the way.

You’ll find the sign-up below, and I’d love to have you at the table.

Fresh Milled Flour Waffles

Soft, hearty fresh milled flour waffles made with soft white wheat. A simple, kid-approved breakfast that freezes well for busy mornings.

Course Breakfast

Cuisine American

Keyword freezer waffles, fresh milled flour, fresh milled flour waffles, homemade waffles, kid friendly breakfast, waffle recipe

Prep Time 10

Cook Time 10

Rest Time 30

Total Time 50

Servings 5 waffles

Calories 265kcal

Cost $4

Equipment

Waffle Maker
Mixing Bowl
Measuring Cups and Spoons

Ingredients

240 grams fresh milled soft white wheat flour
1 tablespoon baking powder
½ teaspoon salt
2 tablespoons sugar or honey
2 large eggs
1⅖ cup milk
⅓ cup melted unsalted butter or oil
1 teaspoon vanilla extract
½ teaspoon cinnamon optional

Instructions

Add the fresh milled soft white wheat, baking powder, salt, and sugar (or honey) to a large mixing bowl and stir to combine.
Add the eggs, milk, melted butter (or oil), and vanilla extract. Stir until fully combined.
Allow the batter to rest for 30 minutes to give the fresh milled flour time to absorb the liquid.
Stir in the cinnamon, if using.
Preheat the waffle maker according to the manufacturer’s instructions.
Scoop batter into the waffle maker and cook until golden and set.
Serve warm or allow waffles to cool completely before freezing.

Video

Notes

Fresh milled flour is thirstier than store-bought flour, which is why the rest time is important.
Soft white wheat keeps these waffles mild in flavor and kid-friendly.
These waffles freeze well. Let them cool completely, then lay them flat to freeze before transferring to a zip-top freezer bag.
Waffles can be reheated in a toaster or toaster oven for quick breakfasts.
If the batter thickens too much after resting, stir in a small splash of milk before cooking.

From My Kitchen to Yours

Over the past year, I’ve had the chance to use several NutriMill products in my own kitchen, and they’ve truly become part of our everyday rhythm.

The NutriMill Classic Grain Mill has been the biggest game changer for us. Being able to mill fresh flour at home has not only improved the quality of our baking, but it’s also helped me feel more confident about what I’m feeding my family.

I’ve also started using a few of their newer products, like the dough mats (which I didn’t realize I needed until I used one!) and the Bosch Universal Plus Mixer, which has been a huge help as I’ve grown more serious about baking.

What I appreciate most is that these are tools built to last. From my experience, NutriMill stands behind their products, and that matters when you’re investing in your kitchen.

If you’ve been considering a grain mill or upgrading your baking tools, I’d simply encourage you to keep an eye on their sales. You can use my code MAKINMACON for savings on select products (like mixers and accessories), though it doesn’t currently apply to the grain mill.

If you do choose to shop through my link or use my code, it’s a simple way to support our family and the work we’re doing here at Makin’ Macon—and I’m truly grateful.

I’ll always share honestly what’s working in my kitchen—and this is one of those things I’d choose again without hesitation.

Join the Rooted Table!

Get fresh recipes, freezer tips, and encouragement for home cooks—plus my 15 Frugal Family Meals plan free when you subscribe.

Hey there! I’m Susan Raynor, the voice behind Makin’ Macon. As a pastor’s wife, mom of two, and homeschooling mama, my life is full of beautiful chaos—and I wouldn’t have it any other way! Here on the blog, I love sharing a little bit of everything: from faith-filled encouragement to frugal living tips, and of course, recipes that will make your family’s hearts (and bellies) happy. My goal is to bring a smile to your face and a bit of peace to your day, no matter what kind of craziness life throws your way. Let’s navigate this wild ride together, finding joy and laughter even in the messiest moments.

Susan Raynor

The post Fresh Milled Flour Waffles for Beginners (Kid Approved!) first appeared on .

Easy Potluck Recipes to Share God’s Love Around the Table

Susan Raynor — Mon, 08 Sep 2025 12:00:00 +0000

There’s just something about gathering at the table for a good old-fashioned potluck. Whether it’s folding chairs in a church fellowship hall or picnic blankets under the trees, food has a way of bringing people together. And in a season where everything is shifting and speeding up, I think we need more of these slow, potluck-style moments.

At our church, we try to have a potluck the last Sunday of every month. Sometimes there’s a theme. Sometimes it’s whatever someone had in their freezer. But always—always—it’s about connection. The food is just the invitation. The goal is fellowship.

“And let us consider one another to provoke unto love and to good works: not forsaking the assembling of ourselves together…” — Hebrews 10:24–25 (KJV)

Jesus broke bread with His disciples. He sat at the table with those who needed healing, hope, and truth. He showed us that meals are ministry—and when we show up to a potluck with something to share, we’re following in His footsteps.

If you’ve ever felt unsure of what to bring to a church potluck or small group dinner, I’ve gathered some of my favorite tried-and-true potluck recipes below. Each of these can be made ahead, scaled up, or tweaked to fit what you have in your pantry—perfect for your next potluck gathering.

Whether you’re feeding a crowd or just one family, these are real-life tested and fellowship-approved.

Potluck Main Dishes That Feed the Body & Soul

Mississippi Crockpot Chicken – Easy, flavorful, and perfect for busy mornings before church potlucks
Chili – Classic comfort food that stretches well and feeds a crowd
Senate Bean Soup – Budget-friendly and nourishing for any table
Creamy Taco Soup – Cozy with just a touch of spice
Italian Pizza Soup – All the pizza flavors in a warm bowl
Chipotle Baked Chicken Taquitos – Crisp, cheesy, and kid-approved
Meatloaf Muffins – Great for individual servings, freezer-friendly too!

Potluck Breads to Bring and Bless

Honey’s Buttermilk Cornbread – A potluck favorite for good reason
Easy Rustic Bread – Crusty on the outside, soft on the inside
Your Choice Buns or Rolls – A go-to for sandwiches or dipping at any gathering
Sourdough Bread Machine Bread – Reliable and fuss-free for planning
Simple French Loaf Bread – Elegant and easy
Sourdough Biscuits – Comfort in every bite
Sourdough Tortillas – A sturdy base for tacos or wraps

Crowd-Pleasing Potluck Desserts

Sourdough Chocolate Chip Cookies – Chewy and crowd-pleasing
Rice Krispie Treats – Quick, nostalgic, and easy to transport
White Chocolate Cranberry Oatmeal Cookies – Festive and full of flavor
ChocoLava Delight Cake – Rich, chocolatey, and impressive for any dessert table
Peanut Butter Pie (Regular + Keto) – Creamy indulgence for all diets
Berry Delicious Sourdough Cobbler – Can sub with Homemade Apple Pie Filling for fall

Easy Potluck Extras Everyone Loves

Deviled Eggs – Classic potluck staple
Easy Shredded Chicken – Great base for many dishes and casseroles
Charro Beans – Perfect as a hearty side with Mexican-themed meals

Save this pin so you’ll have easy potluck recipes on hand for your next church gathering, family dinner, or ministry event!

Ministry at the Table

This fall, our church is doing something special. Each Sunday in October, after service, we’re heading to our local city park. Every family is bringing their own picnic and we’re playing outdoor games—just enjoying being together.

It’s simple, but powerful. A reminder that fellowship doesn’t have to be complicated. We just have to show up—with our presence, a smile, and maybe a dish to share.

So whether you’re contributing to a church potluck, planning a picnic, or just opening your home to a neighbor—you’re doing more than feeding bodies. You’re feeding hearts. You’re creating space for ministry.

Want More Recipes Like This?

We just launched something new: Rooted Table—a once-a-month recipe email filled with kitchen encouragement, real-life tested meals, freezer tips, and a reminder that burned food doesn’t mean you’ve failed.

When you sign up, you’ll get our free 15 Frugal Family Meals download to help you simplify Sunday lunch and save money.

Join Rooted Table here & download your meal guide.

Thanks for gathering with me here today. If you try any of these potluck favorites, I’d love to hear what you brought and how it went!

And remember: I’m always praying for you, even if I don’t know who you are.

Susan Raynor

The post Easy Potluck Recipes to Share God’s Love Around the Table first appeared on .

Easy Pizza Pockets with Custom Fillings – Ham, Cheese & More!

Susan Raynor — Mon, 11 Aug 2025 12:00:00 +0000

There’s something about a warm, cheesy pizza pocket that feels like comfort and convenience rolled into one—and these easy pizza pockets deliver both. With a soft homemade dough and endless filling options, this recipe is the perfect blend of family-friendly, freezer-ready, and weeknight-doable. Whether your crew is heading back to school, diving into homeschool, or just in need of a quick grab-and-go meal, these pockets check all the boxes.

Why These Easy Pizza Pockets Are a Family Favorite

Some nights, I just need a dinner that feels like a win—for the taste buds and the budget. These homemade pizza pockets hit both. They’re warm, cheesy, and customizable (hello, picky eaters). We’ve done them with pepperoni, fresh mozzarella, and even ham and white American cheese. And when I tell you the ham and cheese ones needed nothing else? Just trust me.

My daughter even mentioned they remind her of the kolaches from Shipley’s Donuts—which is saying something. If you’ve ever had one, you know they’re soft, pillowy, and filled with melty cheese and meat. Our version may not be identical, but the vibe is there. And depending on where you live, this might be the closest thing to a Shipley’s-style kolache you can make at home.

If you’re looking for a back-to-school freezer-friendly meal, or just want to avoid the store-bought processed stuff, these easy pizza pockets are a great place to start.

Ingredients for Easy Pizza Pockets

For the Dough:

1 1/3 cups warm water
2 1/4 tsp yeast
1 tbsp sugar
1 tbsp olive oil
1 tsp salt
3 1/2 cups flour (add slowly as directed below!)

For the Egg Wash:

1 large egg
1 tbsp milk

Filling Ideas:

Homemade pizza sauce
Fresh shredded mozzarella cheese
Pepperoni
Dan-O’s Cheesoning – it takes your pizza flavor to another level!
Optional: oregano, garlic powder, or Italian seasoning
OR go classic with sliced ham and white American cheese

How to Make Easy Pizza Pockets

1. Make the Dough

In a large mixing bowl, whisk together warm water, yeast, and sugar. Cover and let sit for 5 minutes until foamy. (This step activates the yeast, making your dough rise properly—don’t skip it!)
Stir in olive oil and salt.
Add 2 cups of flour and mix. Then slowly add the 3rd cup, and gradually the final 1/2 cup—just until the dough comes together. Too much flour = heavy pizza pockets.
Beat or knead in your mixer for 5 minutes until smooth and tacky (not overly sticky). If needed, add 1 tsp of flour at a time.
Lightly oil a large bowl. Place dough inside, cover, and let rise 60–90 minutes until doubled.

From mixing and shaping the dough to layering fillings and brushing with egg wash—this recipe is simple, hands-on, and totally worth it.

2. Assemble the Pizza Pockets

Preheat oven to 400°F. Line two baking sheets with parchment paper.
Punch down the dough (my favorite part) and turn it onto a lightly floured surface.
Cut in half, then into quarters, making 8 pieces total.
Roll each into a rectangle about 6″ long by 4″ wide. (Or just close enough—perfection isn’t required, especially for busy moms!)
Fill each with a layer of sauce, cheese, meat, more cheese, and a sprinkle of seasoning (remember my mention of Dan-O’s Cheesoning?).
Fold the dough over and roll/crimp the edges to seal. (No fancy tools—your hands are enough.)
Make 1–3 slits in the top of each pocket for steam to escape.

3. Bake Your Easy Pizza Pockets

Beat the egg and milk for your egg wash and brush the tops of each pocket.
Optional: sprinkle parmesan cheese and extra seasoning on top.
Bake for 20–25 minutes or until golden brown.
Let cool 10 minutes before serving (if you can wait that long!).

Freezer Tips for Pizza Pockets

Yes, you can freeze these! I prefer to bake, cool completely, then freeze on a parchment-lined tray before storing in a zip-top freezer bag.

To Reheat:
Pop in a toaster oven or regular oven at 350°F until warmed through. My kids grab one and go—no microwave needed.

Tips & Swaps for the Best Pizza Pockets

For extra flavor: add 1/2 tsp Italian seasoning, garlic powder, or oregano to your dough (especially for the pizza version).
No pizza sauce? Use marinara, alfredo, or even ranch for a twist.
Cheese choices: mozzarella, provolone, cheddar, or white American.
Filling combos: ham + cheese, sausage + peppers, leftover taco meat + cheddar—have fun with it!
Egg-free? Brush with melted butter instead of egg wash (it won’t be as shiny, but still delicious).

This dough is versatile and forgiving, so don’t be afraid to experiment with whatever you have on hand.

Quick Glance

Prep Time: 20 minutes (plus rise time)
Cook Time: 25 minutes
Total Time: ~2 hours
Yield: 8 easy pizza pockets

How to Serve Homemade Pizza Pockets

Serve with a little cup of warmed pizza sauce on the side for dipping—perfect for little hands and big appetites. These also pair well with a salad or fruit for a complete lunch or dinner.

This homemade pizza sauce comes from the Craveable Keto cookbook and adds the perfect flavor to every bite of your pizza pockets.

A Note About the Sauce: We used our favorite homemade pizza sauce from the Craveable Keto cookbook, and it truly takes these pizza pockets to the next level. My daughter says it’s the best she’s ever tasted. While we can’t share the recipe, you can find it inside the cookbook Craveable Keto if you want to give it a try too.

Pin this recipe for later! These homemade hot pockets are cheesy, customizable, and make the perfect freezer meal for school nights or busy weekends.

Looking for More Easy Recipes?

Want more simple, budget-friendly meals your family will actually eat? Be sure to check out our 15 Frugal Family Meals—a collection of tried-and-true dinners to help you eat at home more and keep your grocery budget in check.

Want the whole plan sent to your inbox? Join our Rooted Table email group and get the full 15 Frugal Family Meals guide for free—plus monthly encouragement and real-life kitchen tips.

And if you’re looking for more back-to-school meal ideas, here are some other favorites from the blog:

And grab our free printable recipe card below to keep this one in your kitchen binder!

Easy Homemade Pizza Pockets

These easy homemade pizza pockets are made with a soft, fluffy dough and filled with your favorite ingredients—like pepperoni, mozzarella, and rich pizza sauce. They’re freezer-friendly, perfect for lunchboxes or quick dinners, and easy to customize with ham and cheese or any filling your family loves.

Course Dinner, Easy Dinners, lunch, Main Course

Cuisine American, Budget-Friendly, Kid-Friendly

Keyword back to school lunches, easy pizza pockets, family meals on a budget, freezer friendly meals, ham and cheese pockets, homemade hot pockets, homemade pizza dough, pepperoni pocket

Prep Time 20

Cook Time 25

Rise Time 1 15

Total Time 2

Servings 8 pockets

Calories 280kcal

Cost $7

Equipment

Stand Mixer or large bowl and wooden spoon
Measuring cups/spoons
Mixing Bowl for dough rise
Rolling Pin
Sharp knife or kitchen shears to slit tops
Baking sheets 2 large
Parchment Paper
Pastry Brush for egg wash
Cooling Rack optional but helpful for freezing

Ingredients

For the Dough:

1⅓ cups warm water
2¼ teaspoon instant yeast
1 tablespoon sugar
1 tablespoon olive oil
1 teaspoon salt
3½ cups flour add slowly as directed below

For the Egg Wash:

1 large egg
1 tablespoon milk

Filling Ideas (no measurements needed)

Pizza sauce about 1-2 tablespoons per pocket)
Shredded mozzarella cheese
Pepperoni slices
Sliced ham and white American cheese
Optional: oregano, garlic powder, Italian seasoning about ½ teaspoon
Optional topping: Dan-O's Cheesing and grated parmesan

Instructions

Make the Dough

In a large mixing bowl, whisk together warm water, yeast, and sugar. Cover and let sit for 5 minutes until foamy. (This step activates the yeast, making your dough rise properly—don’t skip it!)
Stir in olive oil and salt.
Add 2 cups of flour and mix. Then slowly add the 3rd cup, and gradually the final 1/2 cup—just until the dough comes together. Too much flour = heavy pizza pockets.
Beat or knead in your mixer for 5 minutes until smooth and tacky (not overly sticky). If needed, add 1 tsp of flour at a time.
Lightly oil a large bowl. Place dough inside, cover, and let rise 60–90 minutes until doubled.

Assemble the Pizza Pockets

Preheat oven to 400°F. Line two baking sheets with parchment paper.
Punch down the dough (my favorite part) and turn it onto a lightly floured surface.
Cut in half, then into quarters, making 8 pieces total.
Roll each into a rectangle about 6" long by 4" wide. (Or just close enough—perfection isn't required, especially for busy moms!)
Fill each with a layer of sauce, cheese, meat, more cheese, and a sprinkle of seasoning (or whatever filling you're choosing that day!)
Fold the dough over and roll/crimp the edges to seal. (No fancy tools—your hands are enough.)
Make 1–3 slits in the top of each pocket for steam to escape.

Bake Your Easy Pizza Pockets

Beat the egg and milk for your egg wash and brush the tops of each pocket.
Optional: sprinkle parmesan cheese and extra seasoning on top.
Bake for 20–25 minutes or until golden brown.
Let cool 10 minutes before serving (if you can wait that long!).

Notes

These pizza pockets are perfect for make-ahead meals. Bake, cool, and freeze for quick lunches or weeknight dinners.
Try other fillings like ham + cheese, sausage + peppers, or leftover taco meat.
Be careful not to overfill! A small spoonful of sauce goes a long way.
Don’t skip the egg wash—it gives that golden, bakery-style crust.
Optional: sprinkle tops with parmesan cheese and seasoning before baking.
We love using Dan-O’s Cheeseoning to take the flavor up a notch—it’s a simple way to make them taste like they came from your favorite pizza shop.

Susan Raynor

The post Easy Pizza Pockets with Custom Fillings – Ham, Cheese & More! first appeared on .

Sourdough Banana Muffins You’ll Make Again and Again

Susan Raynor — Mon, 14 Jul 2025 12:00:00 +0000

Got sourdough discard sitting in your fridge again? Let’s put it to work with something that’s quick, easy, and—bonus—kid-approved. These sourdough banana muffins are a delicious way to use up your discard and make breakfast (or snack time) a whole lot better.

Why You’ll Love This Recipe

Uses up sourdough discard without waste
Perfectly fluffy and moist with just the right hint of banana
No nuts needed—especially great for nut allergies (my daughter is allergic!)
Freezer-friendly—so double the batch and save some for later
A great alternative to store-bought muffins

A Muffin Mom Win

I’m a big fan of banana nut bread—but since we have a tree nut allergy in the house, I skip the nuts here. And let me tell you, these muffins are still a hit. My daughter (who can’t have tree nuts) loves them, and they honestly disappear fast. I keep ours in a glass cake pan with a dome lid—nothing fancy, just simple and airtight.

Make-Ahead & Freezer Tips

Want to stock your freezer with ready-to-go muffins? These sourdough banana muffins freeze beautifully. I often make a batch of these along with my son’s favorite Strawberry/Blueberry Sourdough Muffins, freeze half, and leave the rest out. As we run low, I simply thaw a few overnight. Breakfast? Handled.

Use Fresh Ingredients—or Freshly Milled Flour!

These muffins are delightful with regular flour, but if you’re diving into the world of home milling, you can absolutely swap half the flour with freshly ground wheat. I use my NutriMill grain mill to grind flour for muffins. If you’re curious about grinding your own flour, click the link to explore NutriMill’s lineup. You’ll also get $20 off your purchase with my code MAKINMACON—and keep an eye out for their sales, too!

How to Make Sourdough Banana Muffins

Mix the dry ingredients: flour, baking soda, salt, and cinnamon.
Mash your bananas and combine with sugar, eggs, oil or butter, sourdough discard, and vanilla.
Combine wet and dry ingredients until just mixed. Optional: fold in chocolate chips or nuts (if you’re not in a nut-free house).
Fill muffin cups 2/3 to 3/4 full and bake at 350°F for 20–25 minutes.

That’s it! No fancy steps. Just real, homemade muffins made with love (and discard!).

Pin this easy sourdough banana muffin recipe—nut-free, freezer-friendly, and made with sourdough discard!

Ready to Bake These Sourdough Banana Muffins?

Find the full recipe with measurements, instructions, and optional add-ins below!

Want to make your muffins look extra special? I shared a tutorial for making your own parchment paper liners in my Strawberry/Blueberry Muffins post, and there’s even a quick YouTube video if you’re a visual learner!

More Sourdough Recipes to Try

Looking for more ways to use that bubbly starter? Here are a few of my favorites—each one designed to help you make the most of your discard and keep your starter strong (especially during warmer months):

Crispy Sourdough Discard Cheese Crackers – Addictively crunchy and packed with cheesy flavor.
Amazing Uses for Sourdough Discard – Tips, tricks, and unexpected ideas for your discard.
Sourdough Dutch Baby Pancake – A one-pan wonder perfect for breakfast or brunch.
The Best Sourdough Biscuits – A family favorite that never lasts long!
Spring Sourdough Starter Tips – Learn how to care for your starter in warmer weather, and grab the free printable guide at the bottom of the post!

Want even more? Browse all my sourdough recipes here.

Sourdough Banana Muffins

These nut-free sourdough banana muffins are the perfect way to use up sourdough discard. Quick to make, freezer-friendly, and kid-approved!

Course Breakfast, Brunch, Dessert, Snack

Cuisine American, Homemade

Keyword easy banana muffins, freezer friendly muffins, kid-friendly muffins, nut-free muffins, sourdough banana muffins, sourdough discard recipes

Prep Time 10

Cook Time 25

Servings 12

Calories 180kcal

Author Susan Raynor

Cost $3

Equipment

1 12 cup muffin tins
1 Mixing Bowl
Hand or Stand Mixer
Spatula
Measuring cups/spoons
Parchment liners optional

Ingredients

3 rip bananas, mashed
1 cup brown sugar
2 large eggs
1 tablespoon oil or melted butter
⅓ cup sourdough discard
1 teaspoon vanilla extract
1½ cups unbleached all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
1 teaspoon cinnamon
½ cup chocolate chips or chopped nuts optional

Instructions

Preheat oven to 350°F and line or grease a 12-cup muffin tin.
In a medium bowl, whisk together flour, baking soda, salt, and cinnamon.
In a large bowl, mash the bananas. Add brown sugar, eggs, oil or butter, sourdough discard, and vanilla. Mix until well combined.
Add the dry ingredients to the wet and stir just until no streaks of flour remain. Do not overmix.
Fold in chocolate chips or nuts if using.
Divide batter evenly between muffin cups, filling each about 2/3 to 3/4 full.
Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
Let cool in the pan for 5 minutes before transferring to a wire rack.

Notes

These muffins freeze beautifully. Store extras in a freezer bag and thaw overnight for an easy breakfast.
We skip nuts due to allergies, but they’re just as good without them!
Want to make your muffins look extra special? I shared a tutorial for making your own parchment paper liners in my Strawberry/Blueberry Muffins post, and there’s even a quick YouTube video if you’re a visual learner!
Want to mill your own flour? Check out the NutriMill Grain Mill for $20 off with code MAKINMACON20.

Susan Raynor

The post Sourdough Banana Muffins You’ll Make Again and Again first appeared on .

Easy 4th of July Recipes for Families Who Love Faith & Food

Susan Raynor — Mon, 09 Jun 2025 12:00:00 +0000

Gather ’round, friends—because it’s time to celebrate freedom, fellowship, and food! If you’re like me, the 4th of July means more than fireworks and red, white, and blue sprinkles (although those are fun too). It’s about pausing to thank the Lord for our freedom, enjoying sweet time with family, and maybe sneaking a sourdough cinnamon roll before the picnic basket is even packed. This post is packed with easy 4th of July picnic recipes to help you pull together a celebration that honors your faith and fills your table with joy.

Whether you’re headed to a church gathering, a family picnic, or just planning a backyard bash, this roundup of easy, tried-and-true recipes will help you host a celebration that’s full of joy, faith, and flavor—with a few shortcuts to keep it stress-free.

A Quick History of 4th of July Picnic Recipes

You might be surprised to know that celebrating Independence Day with a good old-fashioned picnic isn’t a new idea—it dates all the way back to the early 1800s! After the Revolutionary War, communities began gathering on July 4th for public readings of the Declaration of Independence, followed by parades, prayer services, and—you guessed it—communal meals.

Churches and towns would host potlucks on the green, where tables were filled with seasonal foods, homemade pies, and family recipes passed down through generations. The picnic wasn’t just about the food; it was about remembering freedom, building community, and giving thanks to God for His provision.

Sound familiar?

So, when you spread your blanket on the grass and unpack your cinnamon rolls and cobbler, you’re part of a long tradition of faith, family, and freedom. And that, my friend, is worth celebrating.

Historical reference adapted from the Library of Congress, which notes that picnics and communal meals were a staple of early Independence Day celebrations.

Main Dishes for Your 4th of July Picnic

• Baked Chipotle Chicken Taquitos
Perfectly crispy and packed with bold flavor, these taquitos are easy to bake ahead and serve warm or cold. Ideal for finger-food lovers and picnic-goers who don’t want to juggle a plate and a fork.

• Easy Shredded Chicken
This basic shredded chicken is the multitasker of picnic meals. Serve it warm in a slow cooker or cold in a sandwich. Bonus: It pairs beautifully with our homemade buns below.

• Your Choice of Buns or Rolls
This recipe does double duty: shape them as hamburger buns for your grilled burgers and chicken sandwiches, or bake them as soft, golden yeast rolls to serve on the side. A picnic-friendly staple that’s freezer-ready and family-approved!

Sweet Treats to Brighten Your Picnic Table

• Sourdough Chocolate Chip Cookies
Chewy, golden, and just a little tangy, these cookies might just disappear before you can say “Independence Day.”

• Citrus Berry Sourdough Blossoms
Sweet, tart, and beautiful on a picnic plate. These little blossoms taste like sunshine with every bite.

• Vanilla Rice Krispies with Red, White & Blue Sprinkles
Classic, festive, and loved by kids and grownups alike. While the original recipe keeps it simple, I love to dress them up for the 4th with red, white, and blue sprinkles—what a fun twist!

• Keto Snickerdoodles (Low-Sugar Option)
Watching your sugar intake? These cinnamon-sweet cookies hit the spot without throwing your glucose into orbit.

• Berry Delicious Sourdough Cobbler
This one practically sings summer. Bursting with strawberries, blueberries, and tangy sourdough—perfect served warm or cold.

• Sourdough Blueberry & Strawberry Muffins
Baked for our Muffins for Mom event, these beauties double as breakfast or dessert. Fluffy, fruity, freezer-friendly.

• Easy Cinnamon Rolls & Sourdough Cinnamon Rolls
Two crowd-pleasing options for the cinnamon lovers in your life. Prep ahead and warm them just before serving for a heavenly treat.

Sides & Extras to Complete Your Picnic Recipes

• Deviled Eggs
Simple, satisfying, and always the first to go. These are a picnic must.

• Homemade Apple Pie Filling
This filling works as a topping for shortcakes, a mix-in for yogurt, or inside mini tarts. You could make a full pie if you’re feeling ambitious—but it’s just as good by the spoonful.

Looking for more ways to keep meals easy, affordable, and family-friendly this summer? Don’t miss my 15 Frugal Meals That Save Money & Your Sanity for even more inspiration!

Faith & Freedom: A Final Note on 4th of July Picnic Recipes

Mama, you don’t need perfection to pull off a memorable 4th of July. You need a willing heart, a few good recipes, and the reminder that it’s okay to use paper plates. Your family won’t remember whether the buns were homemade or store-bought—they’ll remember the laughter, the prayers, and the way you made them feel.

So go ahead, light the sparkler, say grace over your picnic table, and enjoy a slice of sourdough cobbler. Freedom in Christ is the sweetest part of this celebration.

If you loved these 4th of July recipes, check out these easy, frugal family meals for spring—many of them work beautifully all summer long too!

Save This Post for Later
Don’t forget to pin or print your favorites so you’re not scrambling on the 3rd! More faith-filled seasonal recipes are just a click away at makinmacon.com.

Pin this for later and get inspired with easy, festive recipes perfect for your 4th of July gathering!

Want more recipes like this?
Check out my full Recipe Archive or subscribe to the blog to get encouragement and new ideas straight to your inbox! When you sign up, you’ll also receive my free Sourdough Spring Feeding Schedule—a handy printable that works great for summer too!

Susan Raynor

The post Easy 4th of July Recipes for Families Who Love Faith & Food first appeared on .

The Best Sourdough Muffins with Blueberries & Strawberries

Susan Raynor — Mon, 19 May 2025 12:00:00 +0000

If your house is anything like mine, mornings can feel like organized chaos—with a side of cold coffee. But on days when I can slow down just a little, I love to make something special like these sourdough blueberry and strawberry muffins. They’re soft, bursting with flavor, and a great way to use up that extra sourdough discard.

They’re not just a treat—they’re a little taste of peace in the middle of your morning mayhem. And let’s be honest: when you’ve got a recipe that makes the kitchen smell like a bakery and still keeps your people full and happy? That’s a win in my book.

Why You’ll Love These Sourdough Blueberry and Strawberry Muffins

Made with sourdough discard—no waste!
Bursting with frozen blueberries and strawberries
Fluffy, moist, and just sweet enough
Freezer-friendly and kid-approved
Reminds you of those little store-bought muffins—only better!

When I first made these muffins, the kids devoured them. I even tucked a few in the freezer to see how they held up. Sure enough, I pulled them out, let them thaw at room temp, and they tasted like they were just baked. That’s when my son declared, “This is a repeat!” And now it says that on my scribbled-up recipe card.

Ingredients for the Best Sourdough Muffins with Blueberries & Strawberries

1½ sticks unsalted butter (12 tbsp), melted and slightly cooled
¼ cup milk
¼ cup sour cream
1 cup sourdough discard (unfed is fine)
2 large eggs
2 tsp vanilla extract
1½ cups granulated sugar
2½ cups unbleached all-purpose flour
2 tsp salt
1 tbsp baking powder
2 tbsp cornstarch
1 cup frozen cubed strawberries
1 cup frozen blueberries
1–2 tbsp granulated sugar (for topping)

Tip: I use my NutriMill to keep fresh flour on hand. While I used store-bought flour this time, you could easily swap in half fresh-milled flour for even more flavor and nutrition. If you’re thinking about getting one, use my code MAKINMACON for $20 off your purchase!

New to fresh milled flour? Start here.

Homemade Muffin Liners (Simple & Pretty)

Want a charming touch (and easy cleanup)? I like to make my own muffin liners using parchment paper. Just cut squares about 5 inches by 5 inches, place each square over a small can (like tomato paste), and press down gently to shape them into rustic, tulip-style cups. They hold their shape well in the muffin tin—and look so pretty, especially for events like our Muffins for Mom breakfast!

Watch the tutorial here!

Easy muffin hack! Use parchment paper and a small can to create perfect bakery-style liners at home.

How to Make the Best Sourdough Blueberry & Strawberry Muffins

Preheat oven to 425°F. Line or grease a 12-cup muffin tin.
In a large bowl, whisk together butter, milk, sour cream, eggs, vanilla, discard, and sugar.
In a separate bowl, whisk flour, baking powder, cornstarch, and salt.
Toss frozen berries in the flour mixture to coat.
Add wet ingredients to dry and stir gently until just combined—don’t overmix.
Fill muffin cups about 3/4 full. Sprinkle sugar on top for a sweet crust.
Bake at 425°F for 5 minutes, then reduce to 350°F and bake for 18–20 minutes, until golden and a toothpick comes out clean.
Cool in the pan for 5 minutes, then transfer to a rack.

Inspired by Amy Bakes Bread’s Sourdough Blueberry Muffins.

A behind-the-scenes look at how these freezer-friendly muffins come together—flour-dusted counters, fresh berries, and all.

Tips for Sourdough Muffin Success

Use frozen berries straight from the freezer—no need to thaw.
You can easily make a double batch and freeze extras for busy mornings.
Want to switch it up? Try all strawberries or all blueberries instead of mixing both.
For a crunchy topping, sprinkle a bit of turbinado sugar on top before baking.

Real-Life Moments Behind the Best Sourdough Muffins

If your kitchen looks like a flour bomb went off—same here. I’ve had flour everywhere, help from my son that didn’t exactly go according to plan, and moments where I questioned if the mess was worth it. But he’s learning. My teen daughter is learning too—little by little. And that’s what matters. These small, imperfect moments in the kitchen? They build confidence, memories, and life skills that go far beyond the muffins.

Whether you’re baking for your family, a ministry brunch, or just sneaking in a quiet morning before the chaos hits, I hope these muffins bring a little joy and a whole lot of flavor.

Let’s Chat & Connect

Have you tried these muffins? Leave a comment and tell me what fruit combo you used—or how your family liked them. And if you love recipes like this, be sure to:

Grab my free Spring Sourdough Feeding Schedule for helpful tips, encouragement, and a rhythm that works in real life.

Or check out these next:

The Best Sourdough Muffins with Blueberries & Strawberries

Soft, fruity, and freezer-friendly, these sourdough discard muffins are packed with blueberries and strawberries—perfect for peaceful mornings or busy homeschool days.

Course Breakfast, Brunch, Snack

Cuisine American, From Scratch

Keyword blueberry muffins, easy sourdough recipe, family friendly baking, family friendly recipe, sourdough discard muffins, spring sourdough recipe, strawberry muffins

Prep Time 15

Cook Time 23

Cool Time 5

Total Time 43

Servings 16 muffins

Calories 250kcal

Cost $6

Equipment

2 12 cup muffin tins
Mixing Bowls
Whisk
Spatula
Measuring Cups and Spoons

Ingredients

12 tablespoons butter 1 1/2 sticks
¼ cup milk
¼ cup sour cream
1 cup sourdough discard unfed
2 large eggs
2 teaspoons vanilla
1½ cups granulated sugar
2½ cups unbleached all-purpose flour
2 teaspoons salt
1 tablespoon baking powder
2 tablespoons cornstarch
1 cup frozen cubbed strawberries
1 cup frozen blueberries
1-2 tablespoons granulated sugar for topping

Instructions

Preheat oven to 425°F. Line or grease a 18 cups of the muffin tins.
In a large bowl, whisk together butter, milk, sour cream, eggs, vanilla, discard, and sugar.
In a separate bowl, whisk together flour, baking powder, cornstarch, and salt.
Toss frozen berries in the flour mixture until coated.
Add wet ingredients to dry and stir gently until just combined—don’t overmix.
Fill muffin cups about ¾ full and sprinkle tops with granulated sugar.
Bake at 425°F for 5 minutes. Then reduce temperature to 350°F and bake for 18–20 more minutes, or until golden and a toothpick comes out clean.
Cool in the pan for 5 minutes, then transfer to a wire rack.

Notes

No need to thaw the frozen berries—just toss them in frozen!
Make a double batch and freeze for later. Let thaw at room temp for best texture.
You can use all strawberries or all blueberries if preferred.
Want a crunchy top? Sprinkle coarse sugar before baking.
Use my code MAKINMACON20 at NutriMill.com for $20 off your own grain mill!

Susan Raynor

The post The Best Sourdough Muffins with Blueberries & Strawberries first appeared on .

Easy Family Meals for Spring: Quick, Comforting & Frugal

Susan Raynor — Wed, 16 Apr 2025 12:00:00 +0000

Spring at our house always feels a little like standing in the kitchen, holding a cup of coffee, looking out the window…and realizing there’s about 47 things I should be doing.

Planting. Cleaning. Karate twice a week (with exams this month, of course). Trying to wrap up homeschool for the season. Oh, and a church brunch that had me baking like I was auditioning for The Great British Bake Off—all with the hope of snapping some wonderful photos…but alas, LIFE.

If you’re feeling it too, friend—you are in good company.

That’s why I wanted to gather some of my favorite easy family meals for spring right here in one cozy little spot. These are tried-and-true recipes from my own kitchen (and blog!)—designed to feed your people without draining every ounce of your energy.

Grab your notebook (or let’s be real…Pinterest board), and let’s get to it.

Sourdough Recipes for Easy Family Meals in Spring

Because bread is basically a love language around here.

The Best Sourdough Focaccia Pizza

Crispy edges. Soft center. Load it up with your favorite toppings or keep it simple. Either way, it’s a win.
→ Get the recipe here

Berry Delicious Sourdough Cobbler

A sweet spring dessert that puts your sourdough starter to delicious use. It’s basically sunshine in a dish. → Get the recipe here

Citrus Berry Sourdough Blossoms

Sweet, tangy, and just as pretty as a spring day.
→ Get the recipe here

Pin this for later! These easy family meals for spring are simple, frugal, and perfect for busy nights and Sunday dinners when life feels extra crazy.

Cozy Sunday Dinners for Easy Family Meals in Spring

Meatloaf Muffins

Little bites of comfort food heaven. Bonus—they freeze beautifully.
→ Get the recipe here

Senate Bean Soup

Old-fashioned goodness in a bowl.
→ Get the recipe here

Crockpot Mississippi Chicken

Tender, flavorful, and practically makes itself. Perfect for Sunday dinner or busy weeknights. → Get the recipe here

A Little Bonus for Your Sunday Dinner Plans

And because y’all know Sundays hold a special place around here — I want to remind you about another resource straight from my heart (and kitchen).

If your Sundays feel like a whirlwind (been there, lived it, forgot the rolls in the oven more times than I can count), I’ve got a guide that just might help:

15 Frugal Family Meals for Sundays

These are simple meal ideas designed to feed your family without stressing your budget — especially on those after-church Sundays when drive-thru temptation is real.

→ Grab it here if you need it.

This resource is available as a donation-based guide — every little bit helps keep Makin’ Macon going and allows me to continue creating faith-filled, practical resources for busy homemakers just like you.

But friend, if finances are tight right now? Please know this guide is also completely free if you need it. Just send me a quick message. No questions asked. Feeding your family should never feel like pressure — it should feel like love.

Quick Weeknight Favorites for Easy Family Meals in Spring

Chipotle Baked Chicken Taquitos

Hand-held, freezer-friendly, and full of flavor.
→ Get the recipe here

Easy Shredded Chicken

Simple, versatile, and a staple every busy homemaker needs in their back pocket. Perfect for tacos, casseroles, or sandwiches. → Get the recipe here

Sweet Treats for Easy Family Meals in Spring

Easy-Peasy Cinnamon Rolls

Fast. Fool-proof. Perfect with a second cup of coffee.
→ Get the recipe here

Vanilla Rice Krispie Treats

Because sometimes the simple things are the best.
→ Get the recipe here

Quick Recipe List to Save or Pin!

The Best Sourdough Focaccia Pizza – Crispy, Fluffy, and Full of Flavor!

Check out this recipe

Berry Delicious Sourdough Cobbler

Indulge in the delightful fusion of sweet and tangy flavors with this Berry Delicious Sourdough Cobbler! This homemade treat combines the magic of sourdough with a burst of berry goodness, creating a perfect harmony of taste. Elevate your dessert experience with each delicious bite. Savor the joy of baking at its finest!

Check out this recipe

Citrus Berry Sourdough Blossoms

Delight in our Citrus Berry Sourdough Blossoms, a perfect blend of blueberry and lemon in a sourdough roll, perfect for summer treats!

Check out this recipe

Melt-in-Your-Mouth Meatloaf Muffins

Perfectly portioned, melt-in-your-mouth meatloaf muffins made for busy days and freezer prep. Includes low-carb options!

Check out this recipe

Senate Bean Soup: A Hearty and Historic Dish

Check out this recipe

Crockpot Mississippi Chicken

Savor the simplicity of Crockpot Mississippi Chicken – a delicious creation with chicken breast, au jus, ranch seasoning, butter, and pepperoncini peppers. Let your slow cooker transform these simple ingredients into a flavorful masterpiece, offering the ultimate in comfort food. Enjoy the convenience of a homemade dinner that's both easy and bursting with rich, savory goodness.

Check out this recipe

Chipotle Baked Chicken Taquitos: A Family Favorite and Easy Dinner Solution

Check out this recipe

Easy Shredded Chicken

This recipe will blow your mind. it can be completed in a crockpot or an instant pot. PLUS you can use this chicken in so many different recipes.

Check out this recipe

Easy-Peasy Cinnamon Rolls: Perfectly Simple for Any Occasion

Check out this recipe

Vanilla Rice Krispie Treats

These Vanilla Rice Krispie Treats are a simple and delightful twist on the classic recipe, made with just a teaspoon of vanilla for an extra layer of flavor. Perfect for kids to help with, these treats are easy to make, fun to share, and sure to be a hit at any family gathering or church event.

Check out this recipe

Feed Your People Well

Friend, spring can feel like a whirlwind—but meals don’t have to be complicated to be meaningful.

Simple food + gathered hearts = a beautiful table every single time.

I hope these family meals for spring give you a little breathing room, a little inspiration, and a whole lot of joy around your table.

P.S. Need more simple ideas like this? Don’t forget about my 15 Frugal Family Meals for Sundays guide. It’s donation-based if you’d like to help support Makin’ Macon and the work I do here — but it’s also completely free if that’s what you need right now. Feeding your people should feel like love, not pressure.

→ Grab it here

Susan Raynor

Stay Rooted When Life Feels Chaotic

Because you weren’t meant to do it all alone

In the middle of marriage, motherhood, ministry, and everything else on your plate, Stay Rooted offers a breath of encouragement when you need it most. These occasional emails are full of faith-filled reminders, relatable stories, and a little humor to keep you grounded in what matters most—even when life feels anything but calm.

Instagram

Youtube

Facebook

Please enable JavaScript in your browser to submit the form.kadence-form-81294_8e931c-ac .kadence-blocks-form-field.kb-submit-field { display: none; }

Remember, I’m always praying for you, even if I don’t know who you are!

The post Easy Family Meals for Spring: Quick, Comforting & Frugal first appeared on .

Crispy Sourdough Discard Cheese Crackers: Irresistible & Easy Recipe

Susan Raynor — Wed, 12 Feb 2025 13:00:00 +0000

If you bake sourdough often, you know how quickly sourdough discard can pile up. Instead of tossing it, why not turn it into something crispy, cheesy, and absolutely addictive? These sourdough discard cheese crackers are one of the best ways to repurpose leftover discard—and if you have kids like mine, they won’t last long!

Why You’ll Love This Sourdough Discard Cheese Cracker Recipe

Zero Waste – No more throwing away valuable sourdough discard.
Simple Ingredients – Just four pantry staples.
Crispy, Cheesy, and Delicious – Perfect for snacking!
Easy to Make – A quick whisk, spread, and bake, and you’re done!

Ingredients for Sourdough Discard Cheese Crackers

1 cup sourdough discard
2 tablespoons olive oil (Get a high-quality one here)
¾ teaspoon salt (This flaky salt adds great flavor here)
6-8 ounces sharp cheddar cheese, shredded (Freshly shredded melts best! Try this ninja food processor.)

Step-by-Step Instructions:

Step 1: Prep Your Oven & Pan
Preheat your oven to 325°F and line a large baking sheet with parchment paper for easy cleanup.

Step 2: Mix the Ingredients
In a mixing bowl, whisk together the sourdough discard, olive oil, and salt. Stir in the shredded cheddar cheese until evenly distributed.

Step 3: Spread & Bake
Pour the mixture onto the lined baking sheet and spread it as thinly as possible (A silicone spatula like this one makes it easier!).
Bake for 40-45 minutes, or until the edges turn a golden orange color.

Step 4: Cool & Break Apart
Let the crackers cool for 5-10 minutes, then break them into pieces. Enjoy them fresh or store them in an airtight container to keep them crisp.

Don’t toss that discard… save this easy idea for crispy, cheesy crackers you’ll want to make again and again

How to Store & Serve Your Homemade Cheese Crackers

Storage: Keep in an airtight container for up to one week (These glass ones here are beautiful).
Serving Ideas: Enjoy them alone, pair with hummus, dip into soup, or serve with a cheese board.

The Crackers That Never Last Long… (Because They’re That Good!)

These sourdough discard cheese crackers have become a staple snack in my house—especially with my daughter, who requests them regularly! If your family loves crispy, cheesy snacks, this is the perfect way to use up sourdough discard and make something delicious.

What’s your favorite way to use sourdough discard? Drop a comment below and let me know!

Looking for more sourdough recipes? Click here!

Sourdough Discard Cheese Crackers

Sourdough Discard Cheese Crackers are a simple, crispy, and flavorful way to repurpose excess sourdough discard. Made with sharp cheddar cheese, olive oil, and salt, these crackers bake to a golden perfection, making them a delicious homemade snack. Perfect for pairing with dips, soups, or enjoying on their own, they are a frugal and easy way to make the most of your sourdough journey.

Course Appetizer, Snack

Cuisine American, Homemade, Sourdough Specialities

Keyword cheese crackers, easy baking, frugal recipes, homemade snacks, sourdough discard, sourdough recipes

Prep Time 3

Cook Time 45

Resting time 10

Total Time 58

Servings 5

Calories 150kcal

Cost $4

Equipment

Large Mixing Bowl
Whisk
Baking Sheet
Parchment Paper

Ingredients

1 cup Sourdough Discard
2 tablespoons olive oil
¾ teaspoon salt
6-8 ounces sharp cheddar cheese

Instructions

Preheat your oven to 325°F and line a large baking sheet with parchment paper.
In a bowl, whisk together the sourdough discard, olive oil, and salt. Stir in the shredded cheese until evenly distributed.
Pour the mixture onto the lined baking sheet, spreading it as thinly as possible. Bake for 40-45 minutes or until the edges turn golden orange.
Let the crackers cool for 5-10 minutes, then break them into pieces. Enjoy them fresh, or store them in an airtight container.

Notes

The thinner you spread the mixture, the crispier the crackers will be.
Feel free to add spices like garlic powder or paprika for extra flavor.
Store in an airtight container for up to a week.
These crackers disappear fast, especially if you have snack-loving kids!

Susan Raynor

The post Crispy Sourdough Discard Cheese Crackers: Irresistible & Easy Recipe first appeared on .