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by Savannah Ray Total 35 minutes Makes about 8 cups Both of my kids love granola, and I got tired of trying to find one without unnecessary added sugar or oils I didn't want to feed my family. Bailey and I started making our own, and it is so incredibly easy—and you know exactly what is in it. We make granola about once a week, and this Chunky Monkey Granola is one of our favorites! Ingredients 3 cups organic sprouted rolled oats 1/2 cup chopped peanuts 1/2 cup rough chopped

by Savannah Ray Total 1 hour 15 minutes Makes 10-12 servings My mom made this chicken spaghetti when I was growing up, and it was the only casserole my dad would eat. The story behind it makes it even more special. Before my dad moved off to college, Meemaw taught him how to make this chicken spaghetti. He carried that recipe with him and eventually taught my mom how to make it. Of course, she added her own little twist to make it hers — black olives which came from my Granny

by Savannah Ray Total 10 minutes Makes 4 servings There is just something about fall that makes me happy. I love the pumpkins, the beautiful fall foliage, the cool, crisp mornings, and especially all the cozy food that comes with the season. And if you know me, you know I love anything pumpkin! When I was pregnant with Rhett, I craved pumpkin the entire time. I baked so many pumpkin recipes that we ate A LOT of pumpkin. Weston was convinced that if I kept it up, we were all g

by Savannah Ray Total 45 minutes Makes 6-8 servings There is just something about a good homemade chicken salad. This is one of those recipes I make again and again. It’s fresh, creamy, crunchy, and has just the right balance of sweet and savory. I start by gently poaching the chicken breasts with garlic, onion, salt, peppercorns, thyme, and dill. It gives the chicken so much flavor and keeps it tender and juicy. Then I add sweet green grapes, crisp celery, red onion, and toa

by Savannah Ray Total Time: 10 minutes to prepare + 12-24 weeks to infuse Makes: 1 cup I’ve been making my own bourbon vanilla at Savannah Ray Farms for several years now, and it has become one of my favorite things to make from scratch. I use it in my own kitchen, and I also make it to sell at Savannah Ray Farms. There’s really nothing complicated about making homemade vanilla. It only takes two ingredients—good bourbon and good vanilla beans—but it does take a little patien

by Savannah Ray Total 10 minutes Makes a little over 1 cup I wanted to make homemade mayonnaise because I wanted to know exactly what was going into it. So many store-bought mayonnaise brands contain unnecessary added ingredients, preservatives, and things you simply don't need in a good mayonnaise. This homemade version is incredibly simple, made with just a handful of real ingredients. And since I have fresh eggs from our farm, it makes it even better. It's creamy, rich, an

by Savannah Ray Total 15 minutes Makes 5 servings During the hot summer months, the last thing I want after a workout is a hot/heavy breakfast. I started making this high-protein chia pudding because I wanted something that was quick, nutritious, and ready to grab from the refrigerator. It's become one of my favorite post-workout breakfasts. With protein, fiber, and healthy fats, it keeps me full for hours while giving my body the fuel it needs after a morning workout. The be

by Waylon Rhett Total 15 minutes Makes about 20 There’s something extra special about recipes that grow alongside our children, and this one is no exception. These chocolate-covered strawberries have become Rhett’s recipe over the years—carefully perfected, proudly shared, and always requested. At just 13 years old, he’s been making them long enough to know that the secret isn’t just in the ingredients, but in the patience and care he puts into each batch. What started as a

by Savannah Ray Total 20 minutes Makes 12 Biscuits Simple ingredients, made the old-fashioned way. There is nothing better than hot biscuits fresh out of the oven. Ingredients 3 1/2 cups all-purpose flour, my favorite is from Barton Springs Mill 1 1/2 teaspoons ancient sea salt, I prefer Redmond or Jacobsen 4 teaspoons baking powder 1 teaspoon baking soda 10 tablespoons cold butter, cut into small cubes 1 1/2 cup buttermilk Directions Preheat the cast-iron skillet in the oven

by Savannah Ray Total 30 minutes Makes 16 tortillas This recipe was generously shared with me by my dear friend Amber, an incredibly talented baker. I’m so grateful she passed it along, as it’s become a family favorite. I only made a very small adjustment to the salt, so the real credit goes to her! Ingredients 1/2 cup (1 stick) salted butter, melted 1 cup warm water 3 cups all-purpose flour, my favorite is from Barton Springs Mill 1 1/2 teaspoons ancient sea salt, I prefer R

by Savannah Ray Makes 36 cookies Ever since I can remember, my mom has baked and decorated sugar cookies with us every Christmas, and it’s still one of my favorite traditions. I’m so thankful she started it and hope my children will continue it. Ingredients 1 cup salted butter, room temperature 1 cup organic cane sugar 2 teaspoons SRF bourbon vanilla 1 egg (farm fresh) 3 cups all-purpose organic flour (my favorite is Barton Springs Mill) 2 teaspoons baking powder 1 batch Sug

by Savannah Ray Total 30 minutes Makes 4-6 servings Yellow squash is one of our favorite summer vegetables, and I usually have it in abundance. I came up with this recipe to put a fun twist on a classic seasonal favorite Ingredients 3 medium yellow squash, grated (a little over 3 cups) 1/2 teaspoon real salt (my favorite is Redmond Real Salt) 1/2 cup grated Parmesan cheese 1/2 cup all-purpose flour (my favorite is Barton Springs Mill) 2 eggs (farm fresh is definitely my favor

by Savannah Ray Total 45 minutes A vibrant display of freshly sliced yellow and green peppers from the garden, ready for some amazing...

by Savannah Ray Total 1 hour and 20 minutes | Active 30 minutes Makes 8 servings One of the best things about life on the farm is the...