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Self Sufficiency

Homemade Hot Pockets: Making Home Cooking Worthwhile

Homemade hot pockets are just as easy to make as a homemade pizza is. Just like any other homemade recipe, the ingredients that go inside are totally up to you.

Homemade Hot Pockets

Today I’m going to share three delicious and fairly healthy versions of my favorite homemade hot pockets. These are:

  1. The Pesto Pizza Pocket
  2. The Breakfast Pocket
  3. The Chicken Parmesan Pocket

Pesto Pizza Pocket

Pesto Pizza Pocket | Homemade Hot Pockets
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The pesto pizza pocket is delicious and healthy. I like to make a fresh pesto sauce and allow it to rest in the refrigerator while I work the dough. This recipe also works for making a medium to large pizza. Here’s what you’ll need for the pesto sauce.

  • ½ Cup Romano & Parmesan Cheese Blend
  • 2 Cups Fresh Basil
  • ½ Cup Extra Virgin Olive Oil
  • ⅓ Cup Pine Nuts
  • 3-5 Cloves Garlic – I like extra garlic so 5 might be too much for some folks.
  • Sea Salt & White Pepper To Taste

You’ll need a food processor to make your sauce. An electric or hand powered one will work. Blend the basil and Pine Nuts in the processor until they’re smooth. Add the garlic and cheese blend and pulse for about a minute or so. Slowly add the oil into the processor. If you add it too quickly it will separate. Mix in the salt and pepper, cover, and let stand in the refrigerator while you work the dough.

The Toppings

The Toppings | Homemade Hot PocketsThe Toppings | Homemade Hot Pockets
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  • ½ Cup Shredded Provolone
  • ½ Cup Shredded Mozzarella
  • 4 Roma or Plum Tomatoes

I generally use the same exact dough recipe that I use when making pizza. You can buy yours pre-made or use something like crescent dough for a flakey crust. Either way, I use about one pound of dough which is the same amount I use when making a medium to large pizzas.

Pre-heat the oven to 450 degrees Fahrenheit. Roll the dough out into a rectangular shape and cut strips about 3-5 inches wide. The size isn’t so important it’s more of a preference or according to how many you plan to feed. Some people like to make them the shape of a calzone which is perfectly fine too. I use about a tablespoon of sauce for each individual pesto pocket depending on the size.

Add the rest of your fillings and enclose your pesto pocket. Be sure the top and bottom dough is sealed well and place them onto a pizza pan. (It’s good to dust the pan with some cornmeal or a light sprinkle of flour.) Bake for 10-15 minutes or until the crust is golden brown.

The Breakfast Pocket

The Breakfast Pocket | Homemade Hot PocketsThe Breakfast Pocket | Homemade Hot Pockets
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You can use pizza dough for this recipe but I love to use crescents. You can chat and buy some crescent roll dough or make it yourself. The ingredients are up to you but I like to make an egg white omelet.

  • 2-3 Egg Whites Per Pocket
  • 2-3 Diced Roma Tomatoes
  • ½ Small Green Pepper
  • ½ Small Yellow Pepper
  • ¼ Cup Diced Red Onion
  • Aged White Cheddar
  • A Tablespoon or so of melted butter to brush the inner crust with.
  • Salt & Pepper To Taste

Simply whip up your omelet with all of the fixin’s. Add or subtract what you wish. Open your crescent rolls, you’ll need two triangle sections for each breakfast pocket. Brush on the melted butter, add your filling, place the top crust on, seal it shut, and bake until golden brown, 10-15 minutes.

Chicken Parm Pocket

Chicken Parm Pocket | Homemade Hot PocketsChicken Parm Pocket | Homemade Hot Pockets
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This one is super easy. When I make chicken parmesan for supper I just make extra for the next night’s Chicken Parm Pockets. You can make it fresh of course but I like the leftover method! The only thing you’ll want extra of is the sauce and cheese.

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Roll out your dough. Add a tablespoon of pizza sauce per pizza pocket. Dice up the leftover chicken or use it whole, sprinkle on a little extra cheese, and bake at 450 degrees Fahrenheit for 10-15 minutes or until the crust is golden brown.

Watch this video by FunFoods on homemade hot pocket easy recipes:

When you’re making homemade hot pockets there are no real special ingredients you can use your imagination and be creative. If it will work on a pizza then most likely it will work inside of one. I have even experimented with beef stew and mashed potatoes and it worked pretty well too, you just have to have a thicker gravy! I hope this sparks the chef in you, we’d love to hear some of your favorites!

Do you know any homemade hot pockets recipes you want to share? Please add them in the comments below!

Here are 11 chicken crockpot recipes for homemade dinners you might want to learn about!

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Self Sufficiency

NYC Adds Nearly 4,000 People Who Never Tested Positive To Coronavirus Death Tolls

New York City added nearly 4,000 people who never tested positive for the coronavirus to its death toll Tuesday, bringing coronavirus-related deaths in the city to around 10,000 people.

The city decided to add 3,700 people to its death tolls, who they “presumed” to have died from the virus, according to a report from The New York Times. The additions increased the death toll in the U.S. by 17%, according to the Times report, and included people who were suffering from symptoms of the virus, such as intense coughing and a fever.

The report stated that Democratic New York City Mayor Bill de Blasio decided over the weekend to change the way the city is counting deaths.

“In the heat of battle, our primary focus has been on saving lives,” de Blasio press secretary Freddi Goldstein told the Times.“As soon as the issue was raised, the mayor immediately moved to release the data.”

The post New York City added nearly 4,000 people who never tested positive for the coronavirus to its death toll appeared first on Daily Caller

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Self Sufficiency

How To Make Lacto-Fermented Sauerkraut In A Mason Jar

The thing about homesteading is you get to create your own ingredient right from scratch! Cheese, yogurt, butter and now sauerkraut, a delightfully sour and crunchy ingredient you can use on your meals — or consume by itself — while on a homestead, or while facing this health crisis!

This homemade sauerkraut is a great meal because it has a long shelf life. You can either make plain sauerkraut or mix it with herbs and spices. In this tutorial let us make Lacto-fermented sauerkraut that preserves all the good probiotics in a jar, good for your guts.

So how to make sauerkraut in a mason jar?

RELATED: How To Make Buttermilk On Your Homestead

Delicious Sauerkraut Recipe Every Homesteader Should Know

Why Make Sauerkraut?


Not only does sauerkraut spoil a long time, but it is also a meal in itself, and it is also easy to make! You don’t need to be an expert cook, all you need to do is follow these simple steps.

So let us get started. Here are the steps in making sauerkraut in a mason jar.


  • 1 head of cabbage or 2 1/2 lbs cabbage
  • 1 tablespoon of salt

Tools Needed:

  • knife
  • bowl
  • mason jar
  • smaller jar
  • rubber band

Step 1: Wash & Clean the Tools & Ingredients

Wash all the equipment and utensils you need. Wash your hands too.

You don’t want to mix your sauerkraut with bad bacteria, anything that is going to make you sick.

Next, remove the faded leaves from your cabbage. Cut off the roots and the parts that don’t seem fresh.

Step 2: Cut the Cabbage Into Quarters & Slice Into Strips

Cut your cabbage into quarters and remove the core. Then, slice it into strips.

Step 3: Place in a Bowl & Sprinkle With Salt

Put the stripped cabbage into a bowl. Sprinkle the cabbage with 1 tablespoon of salt.

TIP: Use canning salt or sea salt. Iodized salt will make it taste different and may not ferment the cabbage.

RELATED: Homemade Yogurt Recipe

Step 4: Massage the Cabbage

Massage the cabbage for five minutes or more to get the juice out.

TIP: You’ll know it’s ready when you see a bit of juice at the bottom of the bowl and will look similar to coleslaw.

Step 5: Press Cabbage Into the Mason Jar

Add the cabbage to the mason jar gradually. Press it in hard to allow the juice to come out. Do this every time you add about a handful of cabbage.

IMPORTANT: Food should be covered by the liquid to promote fermentation. Add any excess liquid from the bowl to the jar.

Step 6: Press a Smaller Jar Into the Mason Jar

You want to squeeze every ounce of that juice from the cabbage. To do this place the mason jar in a bowl and get a smaller jar.

Fill it with water or marble to make it heavy. Press it into the bigger mason jar. Allow any juices to rise to the surface.

Step 7: Cover the Jars With Cloth & Tie With Rubber Band

Leave the small jar on. To keep your jars clean from annoying insects and irritating debris, cover your jars with a clean cloth. Then, use a rubber band to tie the cloth and the jars together, putting them in place.

Step 8: Set Aside & Check Daily

Set it aside in a cool dry place, away from direct sunlight. Check the water level daily. It should always be above the cabbage.

Step 9: Taste Your Sauerkraut & Keep at Cool Temperatures

Homemade Sauerkraut Cumin Juniper | How To Make Lacto-Fermented Sauerkraut In A Mason Jar

After about five days, you can taste your sauerkraut. If the taste is to your liking, tightly cover it with the lid and store in the fridge or cellar.

NOTE: If after five days it’s still not your desired taste, leave it for a few more days. This will allow the fermentation process to continue.

You can now enjoy your sauerkraut in a mason jar. Enjoy its goodness! You can use it as a side dish or mix it with your favorite sandwich.

Things to Remember in Making Sauerkraut

  • Store away from direct sunlight and drafts.
  • Colder weather will make the process longer. Spring is the best time to make them since the warmth helps activate the fermentation.
  • Always make sure that the cabbage is below the water level during the entire fermentation process.
  • If the water level decreases during the fermentation process, you can make a brine and add it.

Let us watch this video from Kristina Seleshanko on how to make delicious Lacto-fermented sauerkraut in a mason jar!

So there you have it! Making Lacto-fermented sauerkraut in a mason jar is as easy as slicing the cabbage into strips. Remember that as long it remains unopened, your sauerkraut can last for months. Best of all, you can partner this sauerkraut in many recipes.

What do you think of this homemade recipe? Share your best sauerkraut recipe in the comments section below!

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Self Sufficiency


Having plants in the house will bring peace to people. Having a little garden with vegetables is even better! You can grow these vegetables in your backyard garden easily as well!

RELATED: Microgreens Growing Guide

In this article:

  1. Tomato
  2. Eggplant
  3. Beet
  4. Spinach
  5. Pea
  6. Carrot
  7. Radish
  8. Cauliflower
  9. Asparagus

Growing veggies in your garden will give you an opportunity to understand what you eat and value it more. Early spring is when most vegetables are being planted. Keep reading to learn about 9 spring vegetables that anyone can grow in their garden!


Tomato is the most popular garden vegetable in the States! There are different varieties to choose from. Tomatoes need to be planted in early spring because they won’t survive a frost.

Because tomatoes are consumed daily, try adding them to your garden! They’re not difficult to grow either.


Eggplants are known to have low-calorie, vitamins, minerals, and nutrients. Plus, they are delicious! So why not plant them in your garden?

Eggplants shouldn’t be planted too early because they won’t be able to survive a frost. So you could consult an expert in your area before you plant your eggplants.


Beets are known to be a superfood for its various health benefits. They’re easier to grow in the garden, usually around late March or early April.

If the weather is always cool, beets will keep getting bigger and bigger. Once the weather starts to warm up, you’ll need to harvest them, or they’ll go to waste.


Spinach is a delicious early spring veggie, and it’s also very beneficial for health. And it’s not difficult to grow spinach in your garden!

Spinach needs cold weather to grow. Getting spinach to grow is easy, but keeping it growing will require some extra care.


Peas are usually planted in late April. Peas will die in freezing temperatures, but they also won’t survive the heat either. So make sure you plant your peas in early spring.

Peas are widely used in many different ways, and there are different types of peas. The soil you’ll be planting your peas should be suitable for them, so make sure you ask while buying seeds.


There are different types of carrots, but regardless of their size and color, it’s a fact that carrots are both delicious and rich in vitamins.

They’re root vegetables, so with proper sun and watering, they can be picked up as baby carrots as well.


A radish is an excellent option for beginners because it doesn’t require too much care. Radish is easy to harvest.

Radish grows fast, so it’s better to keep an eye on it after a few weeks. Radish usually is grown pest-free, but there’s always the chance of unwanted guests, so watch out for worms. Radish can be eaten raw or can be added to garnish recipes.


Cauliflower isn’t the easiest vegetable to grow at home, but it is very popular.

Cauliflower grows better in colder weather, so before you plant it, consider the climate of your garden. Cauliflower can be eaten raw or cooked, and it is known to be very beneficial for health.


Freshly picked, tender asparagus is very delicious!

Asparagus plants get more productive with each harvest, and mature asparagus harvest can last for months! Make sure you plant them at the correct time, or else they might go to waste.

All the vegetables listed above are great for your healthy diet, and it’s fun to watch them grow. So don’t miss out on the opportunity to grow your own veggies and eat healthy this spring!

So tell us which veggies will you be growing this spring? Tell us in the comments section!




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