Let’s step into a world where the aroma of simple, wholesome cooking fills your kitchen with a sense of peace. These 21 Amish recipes, rooted in tradition and pantry staples, promise not just a meal but a moment of calm. From hearty breads to soul-warming casseroles, each dish is an invitation to slow down and savor. Ready to find your new favorite? Let’s begin.
Sweet Amish Bread and Butter Pickles
Dive into a classic that’s equal parts sweet, tangy, and downright addictive. These Amish-style pickles are a breeze to make at home, and they’ll have you skipping the store-bought jars for good. You’ll love how they brighten up any sandwich or burger.
Serving: 2 pints | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
– Cucumbers – 1 lb, thinly sliced
– Onion – 1 medium, thinly sliced
– White vinegar – 1 cup
– Granulated sugar – ¾ cup
– Salt – 1 tbsp
– Mustard seeds – 1 tsp
– Celery seeds – ½ tsp
– Turmeric – ¼ tsp
Instructions
1. Combine the sliced cucumbers and onion in a large bowl.
2. Sprinkle the salt evenly over the vegetables and toss to coat.
3. Let the mixture sit at room temperature for 1 hour to draw out excess moisture.
4. Rinse the vegetables thoroughly under cold water in a colander to remove the salt.
5. Pat the vegetables dry with paper towels to ensure a crisp final texture.
6. In a medium saucepan, combine the white vinegar, granulated sugar, mustard seeds, celery seeds, and turmeric.
7. Bring the mixture to a boil over medium-high heat, stirring until the sugar fully dissolves.
8. Add the rinsed and dried vegetables to the saucepan.
9. Return the mixture to a boil, then immediately reduce the heat to low.
10. Simmer for exactly 5 minutes, stirring occasionally, until the cucumbers turn slightly translucent.
11. Remove the saucepan from the heat and let it cool for 10 minutes.
12. Ladle the pickles and brine into two clean, sterilized pint jars, leaving ½ inch of headspace at the top.
13. Seal the jars tightly and let them cool completely to room temperature.
14. Refrigerate the jars for at least 24 hours before serving to allow the flavors to develop fully.
A perfect balance of sweet and sour, these pickles stay wonderfully crisp with a vibrant yellow hue from the turmeric. Try them chopped into tuna salad or layered on a grilled cheese for a tangy twist that’ll become your new go-to.
Homemade Amish Apple Butter
Zipping through autumn flavors, you’ll love this cozy Amish apple butter. It’s a simple, slow-cooked spread that fills your kitchen with the warmest cinnamon-spiced aroma. Perfect for slathering on toast or stirring into oatmeal on crisp mornings.
Serving: 4 cups | Pre Time: 20 minutes | Cooking Time: 6 hours
Ingredients
– Apples – 4 lbs
– Granulated sugar – 2 cups
– Ground cinnamon – 2 tsp
– Ground cloves – ½ tsp
– Water – ½ cup
Instructions
1. Peel, core, and chop the 4 lbs of apples into 1-inch chunks.
2. Place the chopped apples in a large, heavy-bottomed pot or Dutch oven.
3. Add 2 cups of granulated sugar, 2 tsp of ground cinnamon, ½ tsp of ground cloves, and ½ cup of water to the pot.
4. Stir all ingredients together until well combined.
5. Bring the mixture to a boil over medium-high heat, stirring occasionally.
6. Once boiling, reduce the heat to low to maintain a gentle simmer.
7. Cover the pot partially with a lid, leaving a small gap for steam to escape.
8. Simmer for 6 hours, stirring every 30 minutes to prevent sticking and ensure even cooking.
9. After 6 hours, check the consistency: it should be thick, dark, and spreadable, with no visible liquid pooling.
10. Remove the pot from the heat and let the apple butter cool for 15 minutes.
11. Use an immersion blender to puree the mixture until smooth, or transfer to a blender in batches if needed.
12. Pour the apple butter into clean, sterilized jars while still warm.
13. Seal the jars tightly and let them cool completely at room temperature before storing.
14. Store in the refrigerator for up to 3 weeks or freeze for longer storage.
Fragrant and velvety, this apple butter has a deep caramelized sweetness with a hint of warm spice. Spread it on warm biscuits, swirl it into yogurt, or use it as a glaze for roasted pork—it’s incredibly versatile and always a hit.
Classic Amish Sauerkraut
Picture this: a tangy, savory side dish that’s been a staple in Amish kitchens for generations. You’ll love how simple ingredients transform into something so flavorful. It’s the perfect comfort food for any meal.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 90 minutes
Ingredients
- Sauerkraut – 2 lbs
- Bacon – 4 slices
- Onion – 1 large
- Brown sugar – ¼ cup
- Apple cider vinegar – 2 tbsp
- Water – 1 cup
- Black pepper – ½ tsp
Instructions
- Rinse the sauerkraut in a colander under cold water for 1 minute to reduce its sharpness, then drain thoroughly.
- Dice the bacon into ½-inch pieces using a sharp knife.
- Place a large pot or Dutch oven over medium heat on the stovetop.
- Add the diced bacon to the pot and cook for 8-10 minutes, stirring occasionally, until it turns crispy and golden brown.
- Remove the bacon from the pot with a slotted spoon, leaving about 2 tablespoons of bacon fat in the pot, and set the bacon aside on a paper towel-lined plate.
- Peel and finely chop the onion into small pieces.
- Add the chopped onion to the pot with the bacon fat and sauté for 5-7 minutes, stirring frequently, until the onion becomes soft and translucent.
- Stir in the rinsed sauerkraut, brown sugar, apple cider vinegar, water, and black pepper until well combined.
- Bring the mixture to a boil over high heat, then immediately reduce the heat to low.
- Cover the pot with a lid and simmer for 1 hour and 30 minutes, stirring every 20 minutes to prevent sticking.
- After simmering, stir in the reserved crispy bacon and cook uncovered for an additional 5 minutes to blend the flavors.
- Remove the pot from the heat and let it sit for 10 minutes before serving to allow the flavors to meld.
What you get is a tender, slightly sweet kraut with a smoky bacon kick that’s utterly addictive. Serve it warm alongside grilled sausages or as a topping for hot dogs to elevate your meal. It also stores beautifully in the fridge for up to a week, making leftovers a treat.
Amish Spiced Pears
Just imagine a cozy autumn afternoon, and you’re craving something sweet, spiced, and wonderfully simple. These Amish spiced pears are exactly that—a humble dessert that feels like a warm hug. They’re easy to make and fill your kitchen with the most inviting aroma.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– Pears – 4 medium
– Water – 1 cup
– Sugar – ½ cup
– Cinnamon – 1 tsp
– Nutmeg – ¼ tsp
– Butter – 2 tbsp
Instructions
1. Peel the pears with a vegetable peeler, then cut them into quarters and remove the cores.
2. In a medium saucepan, combine the water, sugar, cinnamon, and nutmeg.
3. Place the saucepan over medium heat and stir until the sugar dissolves completely, about 2 minutes.
4. Add the pear quarters to the saucepan, ensuring they are mostly submerged in the liquid.
5. Bring the mixture to a gentle boil, then reduce the heat to low to maintain a simmer.
6. Cover the saucepan with a lid and let the pears simmer for 20 minutes, stirring occasionally to prevent sticking.
7. Check the pears by piercing one with a fork; they should be tender but not mushy.
8. Remove the saucepan from the heat and stir in the butter until it melts and coats the pears evenly.
9. Let the pears cool in the syrup for 5 minutes to thicken slightly before serving.
For a silky texture, let the pears sit in the syrup a bit longer after cooking. Feel free to spoon these warm pears over vanilla ice cream or oatmeal—their spiced, buttery flavor pairs beautifully with creamy or hearty bases. They’re a versatile treat that’s as comforting as it is delicious.
Amish Tomato Relish
Mmm, you know that sweet-tangy condiment that makes everything from burgers to grilled cheese sing? This Amish tomato relish is your new go-to—it’s simple, pantry-friendly, and packs a punch of flavor in every jar. Let’s get those tomatoes simmering!
Serving: 4 cups | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– Tomatoes – 2 lbs
– Onion – 1 large
– Apple cider vinegar – 1 cup
– Sugar – ¾ cup
– Salt – 1 tsp
– Celery seed – ½ tsp
Instructions
1. Core and dice the tomatoes into ½-inch pieces, placing them in a large, heavy-bottomed pot.
2. Finely chop the onion and add it to the pot with the tomatoes.
3. Pour in the apple cider vinegar, sugar, salt, and celery seed, stirring to combine everything evenly.
4. Bring the mixture to a boil over medium-high heat, then reduce the heat to low to maintain a gentle simmer.
5. Simmer uncovered for 45 minutes, stirring occasionally to prevent sticking, until the relish thickens slightly and the tomatoes break down.
6. Tip: Use a wooden spoon for stirring—it’s gentler on the tomatoes and helps release their juices without mashing them too much.
7. After 45 minutes, check the consistency; it should coat the back of a spoon but still have some texture from the tomato chunks.
8. Tip: For a smoother relish, you can lightly mash it with a potato masher at this stage, but leaving it chunky gives a more rustic feel.
9. Remove the pot from the heat and let the relish cool to room temperature, about 1 hour, to allow the flavors to meld.
10. Tip: Store the cooled relish in clean, airtight jars in the refrigerator; it keeps well for up to 2 weeks and tastes even better after a day or two.
11. Transfer the cooled relish to jars or an airtight container for storage.
Ah, the result is a vibrant, chunky relish with a perfect balance of sweet and tangy notes, thanks to the sugar and vinegar. It’s fantastic spooned over hot dogs, stirred into potato salad, or as a zesty topping for grilled chicken—each bite brings a burst of summer flavor that’ll have you reaching for more.
Amish Pickled Red Beets
Aren’t you tired of the same old side dishes? Let’s brighten up your table with something vibrant and tangy. These Amish pickled red beets are a sweet-and-sour delight that’s surprisingly easy to make at home.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– Red beets – 2 lbs
– White vinegar – 1 cup
– Water – 1 cup
– Sugar – ¾ cup
– Salt – 1 tsp
– Whole cloves – 4
– Cinnamon stick – 1
Instructions
1. Trim the beet greens, leaving about 1 inch of stem attached to prevent color bleeding during cooking.
2. Place the whole beets in a large pot and cover them completely with cold water.
3. Bring the water to a boil over high heat, then reduce to a simmer and cook for 40 minutes, or until a fork pierces the beets easily.
4. Drain the beets and rinse them under cold water until cool enough to handle.
5. Peel the beets by rubbing off the skins with your fingers—they should slip off easily after cooking.
6. Slice the peeled beets into ¼-inch thick rounds.
7. In a medium saucepan, combine the white vinegar, water, sugar, salt, whole cloves, and cinnamon stick.
8. Bring the mixture to a boil over medium-high heat, stirring until the sugar dissolves completely.
9. Reduce the heat to low and simmer the brine for 5 minutes to infuse the spices.
10. Pack the beet slices tightly into a clean quart-sized glass jar.
11. Carefully pour the hot brine over the beets, ensuring they are completely submerged.
12. Let the jar cool to room temperature on the counter, then seal it with a lid.
13. Refrigerate the pickled beets for at least 24 hours before serving to allow the flavors to develop fully.
Vividly purple and pleasantly crisp, these beets offer a perfect balance of earthy sweetness and tangy vinegar. Their jewel-toned color makes them a stunning addition to salads or cheese boards. Try them chopped in potato salad or simply enjoy them straight from the jar as a refreshing snack.
Old-Fashioned Amish Green Tomato Chutney
Unexpectedly, you might have some green tomatoes left at the end of the season. This chutney turns them into a sweet, tangy condiment that’s perfect with cheese or grilled meats.
Serving: 4 cups | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– Green tomatoes – 2 lbs
– Onion – 1 large
– Apple cider vinegar – 1 cup
– Brown sugar – ¾ cup
– Raisins – ½ cup
– Ginger – 1 tbsp minced
– Mustard seeds – 1 tsp
– Salt – 1 tsp
– Red pepper flakes – ¼ tsp
Instructions
1. Wash and core 2 lbs of green tomatoes, then dice them into ½-inch pieces.
2. Peel and finely chop 1 large onion.
3. In a large, heavy-bottomed pot, combine the diced green tomatoes, chopped onion, 1 cup of apple cider vinegar, ¾ cup of brown sugar, ½ cup of raisins, 1 tbsp of minced ginger, 1 tsp of mustard seeds, 1 tsp of salt, and ¼ tsp of red pepper flakes.
4. Tip: Use a non-reactive pot like stainless steel to prevent metallic flavors.
5. Bring the mixture to a boil over medium-high heat, stirring occasionally with a wooden spoon to dissolve the sugar.
6. Once boiling, reduce the heat to low to maintain a gentle simmer.
7. Simmer uncovered for 45 minutes, stirring every 10 minutes to prevent sticking.
8. Tip: The chutney is ready when it thickens to a jam-like consistency and the tomatoes are very soft.
9. Remove the pot from the heat and let the chutney cool slightly in the pot for 10 minutes.
10. Tip: For a smoother texture, you can mash it lightly with a potato masher while warm.
11. Transfer the warm chutney to clean jars or airtight containers.
12. Let it cool completely to room temperature before sealing and refrigerating.
13. Store the chutney in the refrigerator for up to 2 weeks.
So, you’ll end up with a chunky, glossy chutney that balances sweet raisins and brown sugar with the bright acidity of green tomatoes and vinegar. Serve it alongside sharp cheddar on crackers, or spoon it over grilled chicken or pork chops for an instant flavor boost.
Amish Canned Chicken Soup
Venturing into Amish country cooking doesn’t require a trip to Pennsylvania—this canned chicken soup brings that hearty, homemade comfort right to your kitchen. It’s a pantry-friendly lifesaver for busy weeknights, and you’ll love how simple it is to whip up a cozy bowl full of flavor.
Serving: 4 | Pre Time: 5 minutes | Cooking Time: 25 minutes
Ingredients
– Canned chicken – 2 (12.5 oz) cans
– Chicken broth – 4 cups
– Carrots – 2 cups, diced
– Celery – 1 cup, diced
– Onion – 1 cup, diced
– Egg noodles – 2 cups
– Salt – 1 tsp
– Black pepper – ½ tsp
– Dried thyme – 1 tsp
Instructions
1. Dice the carrots, celery, and onion into ½-inch pieces for even cooking.
2. Pour the chicken broth into a large pot and bring it to a boil over high heat.
3. Add the diced carrots, celery, and onion to the boiling broth.
4. Reduce the heat to medium and simmer the vegetables for 10 minutes, or until they are tender when pierced with a fork.
5. Tip: Simmering the vegetables first helps develop a richer broth base.
6. Open the canned chicken and drain the liquid.
7. Add the canned chicken, egg noodles, salt, black pepper, and dried thyme to the pot.
8. Stir everything together gently to combine.
9. Cook the soup over medium heat for 10 minutes, stirring occasionally to prevent sticking.
10. Tip: Don’t overcook the noodles—they should be al dente, so check them at 8 minutes.
11. Taste the broth and adjust seasoning if needed, but avoid adding more salt until the end as the canned chicken and broth are already salted.
12. Tip: For extra depth, let the soup sit off the heat for 5 minutes before serving to allow flavors to meld.
13. Ladle the hot soup into bowls and serve immediately.
Comforting and wholesome, this soup has a tender, chunky texture from the vegetables and chicken, with the egg noodles adding a satisfying chew. The broth is subtly savory with hints of thyme, making it a perfect standalone meal or a starter. Try topping it with a sprinkle of fresh parsley or a dash of hot sauce for a creative kick.
Amish Sweet Corn Canning
Aren’t you tired of bland canned corn? This Amish Sweet Corn Canning recipe captures summer’s sweetness in every jar, perfect for adding a pop of sunshine to winter meals. It’s simpler than you think, and the payoff is huge—imagine opening a jar in January and tasting August.
Serving: 6 pints | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– Sweet corn kernels – 12 cups
– Water – 8 cups
– Granulated sugar – ½ cup
– Salt – 1 tbsp
Instructions
1. Shuck 12 ears of fresh sweet corn and cut the kernels off the cobs using a sharp knife, holding each cob vertically over a large bowl to catch the kernels and any milky liquid.
2. Combine the corn kernels, 8 cups of water, ½ cup of granulated sugar, and 1 tbsp of salt in a large stockpot over high heat.
3. Bring the mixture to a rolling boil, stirring occasionally to prevent sticking, which should take about 10 minutes.
4. Reduce the heat to medium and simmer the corn for exactly 15 minutes, stirring every 5 minutes to ensure even cooking.
5. While the corn simmers, sterilize 6 pint-sized canning jars and their lids by boiling them in a separate pot of water for 10 minutes, then carefully remove them with jar lifters and let them drain on a clean towel.
6. Ladle the hot corn mixture into the sterilized jars, leaving 1 inch of headspace at the top of each jar to allow for expansion during processing.
7. Wipe the rims of the jars with a clean, damp cloth to remove any residue, then place the sterilized lids on top and screw on the bands until fingertip-tight—don’t overtighten, as air needs to escape during canning.
8. Process the jars in a boiling water canner for 85 minutes, ensuring the water covers the jars by at least 1 inch, then turn off the heat and let them sit in the canner for 5 minutes before removing to cool on a towel-lined counter.
9. Check that all jars have sealed by pressing the center of each lid—if it doesn’t pop, it’s sealed; store any unsealed jars in the refrigerator and use within a week.
The canned corn turns out tender yet crisp, with a natural sweetness that shines through the light brine. Try it stirred into chowders, tossed in salads, or simply warmed with a pat of butter for a cozy side dish that tastes like summer all year long.
Tangy Amish Pickled Eggs
Venture into a classic that’s as easy as it is delicious—these tangy Amish pickled eggs are a simple, make-ahead snack you’ll love having in the fridge. They’re perfect for picnics, parties, or just a zesty bite any time. You’ll be amazed how a few ingredients transform hard-boiled eggs into something so flavorful.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– Eggs – 12
– White vinegar – 2 cups
– Water – 1 cup
– Sugar – ½ cup
– Salt – 1 tbsp
– Onion – 1 small, thinly sliced
– Pickling spice – 1 tbsp
Instructions
1. Place 12 eggs in a single layer in a large pot and cover them with cold water by 1 inch.
2. Bring the water to a boil over high heat, then immediately remove the pot from the heat, cover it, and let it sit for 12 minutes.
3. Drain the hot water and transfer the eggs to a bowl of ice water to cool completely for 10 minutes.
4. Peel all the eggs carefully under running water to help loosen the shells.
5. In a medium saucepan, combine 2 cups white vinegar, 1 cup water, ½ cup sugar, 1 tbsp salt, 1 small thinly sliced onion, and 1 tbsp pickling spice.
6. Bring the mixture to a boil over medium-high heat, stirring until the sugar and salt dissolve completely.
7. Reduce the heat to low and simmer the brine for 5 minutes to let the flavors meld.
8. Arrange the peeled eggs in a clean, large glass jar or container that can hold them snugly.
9. Pour the hot brine over the eggs, making sure they are fully submerged; if needed, add a bit more vinegar or water to cover.
10. Let the jar cool to room temperature on the counter for about 1 hour.
11. Seal the jar tightly and refrigerate it for at least 3 days before serving, shaking gently once a day to distribute the spices.
Enjoy these eggs after they’ve had time to soak up all that tangy goodness—they’ll be firm with a slightly chewy texture and a vibrant, sweet-and-sour flavor from the brine. Slice them onto salads, serve them as a snack with crackers, or chop them into deviled eggs for a fun twist. Either way, they’re a colorful, tasty treat that keeps well for weeks.
Rustic Amish Grape Juice
Mmm, there’s something so comforting about homemade grape juice, isn’t there? This Rustic Amish Grape Juice is a simple, old-fashioned recipe that lets the natural sweetness of the grapes shine through. It’s perfect for sipping chilled on a warm afternoon or sharing with friends.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 30 minutes
Ingredients
– Concord grapes – 2 lbs
– Granulated sugar – ½ cup
– Water – 4 cups
Instructions
1. Rinse 2 lbs of Concord grapes thoroughly under cool running water to remove any dirt.
2. Place the cleaned grapes into a large, heavy-bottomed pot or Dutch oven.
3. Add 4 cups of water to the pot with the grapes.
4. Bring the mixture to a boil over medium-high heat, then reduce the heat to maintain a gentle simmer.
5. Simmer the grapes for 25 minutes, stirring occasionally with a wooden spoon to help break them down. (Tip: A gentle simmer prevents the juice from becoming bitter.)
6. Remove the pot from the heat and let it cool for 15 minutes until it’s safe to handle.
7. Set a fine-mesh strainer or cheesecloth-lined colander over a large bowl or pitcher.
8. Carefully pour the grape mixture into the strainer to separate the juice from the solids.
9. Use the back of a spoon to gently press the grape pulp in the strainer to extract all the liquid. (Tip: Don’t press too hard, as it can make the juice cloudy.)
10. Discard the leftover grape skins and seeds from the strainer.
11. Stir ½ cup of granulated sugar into the warm, strained grape juice until it is completely dissolved.
12. Taste the juice and add a little more sugar if desired, but remember the flavor will concentrate as it chills. (Tip: The sugar helps preserve the juice and balance the natural tartness.)
13. Pour the sweetened juice into a clean pitcher or glass jars.
14. Cover and refrigerate the juice for at least 4 hours, or until thoroughly chilled.
This juice has a beautifully deep purple color and a rich, concentrated grape flavor that’s both sweet and slightly tangy. Try serving it over ice with a sprig of fresh mint or use it as a base for a refreshing summer spritzer by mixing it with sparkling water.
Amish Canned Beef Stew
Let’s be real—some days you just need a hearty, no-fuss meal that practically cooks itself. This Amish-style canned beef stew is your ticket to a comforting dinner with minimal effort, using simple pantry staples to create something deeply satisfying.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– Olive oil – 2 tbsp
– Onion – 1 medium, diced
– Garlic – 3 cloves, minced
– Beef stew meat – 1 lb, cut into 1-inch cubes
– All-purpose flour – ¼ cup
– Beef broth – 4 cups
– Canned diced tomatoes – 1 (14.5 oz) can
– Carrots – 2 large, sliced into ½-inch rounds
– Potatoes – 2 medium, peeled and cubed into 1-inch pieces
– Dried thyme – 1 tsp
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Heat the olive oil in a large pot or Dutch oven over medium-high heat until it shimmers, about 2 minutes.
2. Add the diced onion and minced garlic to the pot, and sauté until the onion is translucent and fragrant, about 5 minutes, stirring occasionally to prevent burning.
3. Pat the beef stew meat dry with paper towels to ensure a good sear, then toss it with the all-purpose flour in a bowl until evenly coated.
4. Add the floured beef to the pot in a single layer, and sear until browned on all sides, about 3–4 minutes per side, working in batches if needed to avoid overcrowding.
5. Pour in the beef broth, using a wooden spoon to scrape up any browned bits from the bottom of the pot for extra flavor.
6. Stir in the canned diced tomatoes with their juices, sliced carrots, cubed potatoes, dried thyme, salt, and black pepper.
7. Bring the mixture to a boil over high heat, then reduce the heat to low, cover the pot, and simmer until the beef is tender and the vegetables are fork-tender, about 20 minutes, stirring halfway through.
8. Tip: For a thicker stew, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it in during the last 5 minutes of cooking.
9. Remove the pot from the heat and let it sit, covered, for 5 minutes to allow the flavors to meld.
10. Taste and adjust seasoning with more salt or pepper if desired, but avoid over-salting as the broth reduces.
Out of the pot, this stew boasts tender beef that falls apart with a fork, surrounded by soft carrots and potatoes in a rich, savory broth. Serve it over a slice of crusty bread to soak up every last drop, or pair it with a simple green salad for a complete, cozy meal that’ll have everyone asking for seconds.
Conclusion
Mmm, these Amish recipes offer pantry-friendly comfort and cozy aromas to fill your home. We hope you’ll try a few, leave a comment with your favorite, and share this roundup on Pinterest to spread the serenity!
