Rock N Roots Homestead

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Hartville, MO
Rock N Roots Homestead

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Faith • Family • Stewardship • Slower Living We strive to share truth and allow others the knowledge needed to make the best decision possible for their family.

Psalm 1:3 * Matthew 7:24 ✝️

Homemaking • From Scratch Cooking • Homestead Life 🌿

Helping women learn lost skills one recipe, garden row, and homemade meal at a time. 5LHomestead is located in South Central Missouri and is committed to sharing the Gospel of Jesus Christ along with the knowledge that He has given us in being as self-sufficient as possible through the growth of our own food and raising our own animals.

11/02/2026

🍂 Old-Fashioned Homemade Cornbread Stuffing

Thanksgiving just wouldn't be the same without a big dish of homemade cornbread stuffing on the table!

This is one of those old-fashioned sides that belongs right alongside the turkey and mashed potatoes. Homemade cornbread, butter, onions, sage, and simple seasonings. Nothing fancy, just good, old-fashioned comfort food!

If you've never made your own stuffing from scratch, don't let it intimidate you. It's easier than you might think, and you can adjust the seasonings and moisture to your liking.

Here's how I make ours! ❤️

Ingredients

- 3–4 cups crumbled homemade cornbread (use my cornbread recipe)
- 2–4 tbsp butter
- ½ large onion, diced
- 1 tsp rubbed sage
- ¼ tsp celery seed
- ¼ tsp garlic powder
- ½ tsp black pepper
- ½ tsp salt, or to taste
- 1½–2 cups chicken broth, as needed
- 1 egg, beaten

Instructions

1. Preheat oven to 350°F and grease an 8x8 baking dish.
2. Melt butter in a skillet over medium heat. Add diced onion and cook until softened.
3. Stir in sage, celery seed, garlic powder, pepper, and salt.
4. Place crumbled cornbread in a large mixing bowl. Pour the butter and onion mixture over it.
5. Gradually add chicken broth, stirring until the cornbread is moist. Add more broth as needed.
6. Stir in the beaten egg until everything is combined.
7. Transfer to the prepared baking dish.
8. Bake uncovered for 30–45 minutes, until set and golden on top.

Kitchen Tips

- Use my homemade cornbread recipe for the base.
- You can use diced celery in place of the celery seed if you prefer.
- Make your cornbread ahead of time and let it dry out a little before crumbling.
- Add broth gradually. You want the mixture moist, but not soupy.
- Adjust the seasonings to your own taste!

11/02/2026

Let's talk about one of my kitchen HAVE-TO-HAVES! 🧂

If you've been following for any amount of time, you know that I like to keep things simple and as homemade as possible. And since I can't mine my own salt, I look for the next best thing.

Redmond Real Salt is that!

No, I'm not affiliated with them, and I don't earn anything by promoting them, but I absolutely LOVE their salt and all of their products!

It's mined right here in the United States, from an ancient seabed in Utah, and it's unrefined!

It contains over 60 naturally occurring trace minerals, and it doesn't have the added anti-caking agents found in many regular table salts.

If you really think about it, salt is one of those things we reach for without even realizing just how much we use. So why not choose something less processed and make a better choice for our kitchens?

If you haven't looked into it yet, I encourage you to do so! ❤️

11/01/2026

Well, y’all sure have been loving these bakery-style chocolate chip cookie tips! 🍪❤️

So tomorrow I'm sharing the whole thing!

Be on the lookout for a reel with my bakery-style chocolate chip cookie recipe, along with all the little tips and tricks I use to get those thick, soft, delicious cookies.

We're talking butter, mixing, flour, shaping, and all the little details that make a difference!

If you've been wanting to make bakery-style cookies right in your own kitchen, you're not going to want to miss this one.

And yes, I'll be sharing the FULL recipe so you can make a batch yourself! 😉

11/01/2026

🎃🍂 No-Bake Cream Cheese Pumpkin Pie

If you're one of those people who doesn't care much for traditional pumpkin pie, I have a feeling this one might change your mind!

This is not your typical pumpkin pie. It's creamy, fluffy, full of pumpkin flavor, and has a delicious cream cheese filling that makes it feel more like a cross between pumpkin cheesecake and a light mousse.

And the best part? You don't have to cook the filling! No standing over the stove, no fussing with a custard. Just mix it up, fill your crust, and let the refrigerator do the rest.

This is the pumpkin pie I'd be taking to Thanksgiving for anyone who tells me they don't like pumpkin pie. Give it a try and see what you think! ❤️

Ingredients

Graham Cracker Crust

- 2 cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup melted butter
- Pinch of salt

Pumpkin Filling

- 1 (8 oz) block cream cheese, softened
- 1 (15 oz) can pumpkin puree
- ¾ cup powdered sugar
- 1 tsp vanilla extract
- 1½ tsp pumpkin pie spice
- Pinch of salt
- 1 cup heavy whipping cream

Instructions

1. Mix the graham cracker crumbs, granulated sugar, melted butter, and salt until combined.
2. Press firmly into a 9-inch pie plate. Bake at 350°F for 8–10 minutes for a firmer crust, then cool completely. You can also chill the crust for 30–60 minutes instead.
3. Beat the softened cream cheese until smooth and creamy.
4. Add the pumpkin puree, powdered sugar, vanilla, pumpkin pie spice, and salt. Beat until everything is well combined and smooth.
5. In a separate bowl, whip the heavy cream until stiff peaks form.
6. Gently fold the whipped cream into the pumpkin mixture until no streaks remain.
7. Spread the filling into your cooled graham cracker crust.
8. Refrigerate for at least 6 hours, preferably overnight, until set.

Top with a little extra homemade whipped cream before serving!

Kitchen Tips

- Make sure your cream cheese is softened so you don't end up with lumps.
- Fold the whipped cream in gently to keep that light, fluffy texture.
- This pie is best made ahead of time so it has plenty of time to chill and set.

10/31/2026

THIS is what I'm talking about! Make more than you need! Freeze some, eat some, and thank yourself later!

I quadrupled my dough recipe and made double the cinnamon rolls and double the bread!

My family goes through a LOT of bread. We're a family of 6, so what else would I expect?! Between four growing boys and the rest of us, it doesn't exactly last long around here. 😅🫣

So when I'm already making a mess in the kitchen, I try to make it worth my while and make extra!

Some goes in the freezer for another day, some goes on the counter for the family to enjoy now, and sometimes I just leave myself a little head start for the next busy day.

Even if I don't freeze it, having something already made and ready to go saves me time later. And let's be honest, there are plenty of days when I don't feel like starting from scratch all over again!

A little planning ahead in the kitchen can go a long way. You don't have to make everything fresh every single day to feed your family well.

So next time you're making bread, rolls, cinnamon rolls, or just about anything that freezes well, consider doubling that recipe. Your future self might just thank you! ❤️

10/31/2026

🍪 A few little tips for bakery-style chocolate chip cookies!

When you're making your cookie dough, try starting with cold butter instead of softened butter, and don't cream your butter and sugar together like you would for a traditional cookie recipe.

Once you add your flour, be careful not to overmix it. Mix just until the flour is incorporated. Overworking the dough can make your cookies tougher instead of giving you that tender texture we're after.

Those little things can make a difference when you're trying to get thick, bakery-style cookies right at home!

I was sharing a few of my little tips while making a batch, because sometimes it's the small things that make all the difference in the kitchen.

And remember, don't be afraid to experiment and find what works best in your kitchen. ❤️

10/30/2026

🥔🧈 Old-Fashioned Creamy Mashed Potatoes

If there's one thing I don't think you should skimp on at Thanksgiving, it's the mashed potatoes!

We like them buttery, creamy, and full of flavor. I add sour cream and cream cheese to mine, and let me tell you, they make the BEST mashed potatoes.

They're simple, made with just a handful of ingredients, and always welcome at the dinner table.

And here's your reminder that you can adjust everything to your own taste. We aren't measuring our way into happiness 😅

Ingredients

- 3 lbs potatoes, peeled and cut into chunks
- ½ block cream cheese
- ½ cup sour cream
- ¼–½ cup butter
- 1 tsp salt, or to taste

Instructions

1. Peel and cut potatoes into evenly sized chunks.
2. Place potatoes in a large pot and cover with cold water.
3. Bring to a boil and cook until fork-tender.
4. Drain potatoes really well and return them to the pot.
5. Add cream cheese, sour cream, butter, and salt.
6. Mash until creamy and everything is well combined.
7. Taste and adjust the butter, sour cream, cream cheese, and salt until they're just how you like them.

A FEW THINGS TO REMEMBER:

- All ingredients are to taste! Add more butter if you like them extra buttery, or more sour cream and cream cheese if you want them creamier.
- If you're making these for Thanksgiving or another holiday dinner, DOUBLE THE RECIPE! This amount makes a good family-sized batch, but you'll want more for a holiday table.
- Keep warm in a covered dish until ready to serve.

You can't go wrong with a big bowl of homemade mashed potatoes!

10/29/2026

🍂🎃 Homemade Pumpkin Pie Spice

Y’all, if you’re still buying pumpkin pie spice at the store, let me show you how easy it is to make your own!

You probably already have everything you need sitting in your spice cabinet. It takes just a couple of minutes to mix up, and you can keep it on hand for all your fall baking.

I love being able to make things myself instead of buying another little jar at the store. ❤️

And don't worry if you don't have allspice. You don't need it for this recipe!

Homemade Pumpkin Pie Spice

Ingredients

- 3 tablespoons ground cinnamon
- 2 teaspoons ground ginger
- 2 teaspoons ground nutmeg
- 1½ teaspoons ground cloves

Instructions

1. Add all the spices to a small bowl.
2. Whisk together until thoroughly combined.
3. Transfer to a small airtight jar or spice container.
4. Store in a cool, dry place and use whenever a recipe calls for pumpkin pie spice!

Kitchen Tip: Use this in pumpkin pie, pumpkin bread, pumpkin rolls, muffins, cookies, and just about any fall recipe that needs a little extra warmth and spice.

Save this recipe so you can make a batch whenever you need it! 🎃

10/29/2026

Y’all, I just want to share recipes and feed my family. I didn’t realize I needed to defend my kitchen in front of the entire internet first!

Apparently, every recipe needs to be made exactly one way, according to somebody’s Nana, and if you do it differently, you’re doing it wrong.

Listen, I love old-fashioned recipes. I love learning how our grandmothers did things. But there’s a difference between sharing a tip and acting like somebody committed a crime because they cook differently than you do.

You don’t have to make it my way. You don’t even have to like it! Just keep scrolling if it isn’t for you.

Now excuse me while I go back to making a mess in my kitchen. ❤️

10/29/2026

Y’all, apparently we need to have a little talk about pie crust. 😂🥧

I posted my butter pie crust recipe, and some of y’all acted like I committed a crime by using BUTTER instead of lard or Crisco!

So let’s talk about it for a minute.

Butter has been used in pastry for centuries. Lard has a long history in pie crust, too. These fats have been used in baking long before any of us were standing in our kitchens arguing about which one is the “right” way. Historical recipes even used butter and lard together!

And Crisco? It didn’t hit grocery store shelves until 1911. That’s right, folks. Crisco is not some ancient ingredient that Grandma’s Grandma was using when she made pies from scratch. 😂

Now, I’m not saying lard makes a bad pie crust. It can make a beautiful, flaky crust! But you have to be careful with it because depending on the lard you use, it can leave your pie crust tasting porky. Some people don't mind that, but personally, I don't want my apple pie tasting like a pork chop. 😂

Butter gives a beautiful crust, too, and I happen to love the flavor it gives my pies. That’s what I use in my kitchen.

And as for Crisco, it’s a highly processed vegetable shortening. I’d rather use real butter in my baking than reach for a tub of shortening. That’s my personal choice, and I’m perfectly happy with it!

There is more than one way to make a good pie crust, and using butter does not mean you’re doing it wrong.

So if you make yours with lard, you keep right on making it with lard. If you use Crisco, you do you. And if you use butter like me, kudos. ❤️

We can share old-fashioned recipes without turning every ingredient choice into a family feud. 😂

Address

Hartville, MO

Telephone

+19183730032

Website

https://www.amazon.com/shop/influencer-33f6d040?ccs_id=fcaaa7c3-19de-4d87-8129-b086c8336203

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