Old Fashioned Baked Beans

Great Grandmother's Old Fashioned Baked Beans

Cold winter weather, snow falling softly outside, and the oven warming the house—this is the season for comfort cooking. When the days turn chilly, I find myself baking more often: cookies, breads, casseroles, and especially a pot of slow-cooked baked beans.

This baked beans recipe comes from my great-grandmother, and it has been lovingly passed down through our family for generations. Long before canned versions lined grocery store shelves, she would start with dry beans and let them cook low and slow, filling the house with the comforting smell of home. Every time I make this recipe, it brings back that same feeling of warmth, patience, and care that only an old family recipe can carry.

Yes, you can buy baked beans already prepared, but they never quite compare. When time is short, I’ll make a quicker version using canned beans and the same seasonings. But when I have a quiet day at home, I reach for a bag of dry beans and let them simmer, just as she did.

What truly sets these baked beans apart—besides the long cooking time—is the bacon. Choosing a bacon with a rich, smoky flavor makes all the difference, as that flavor slowly weaves its way through the beans. These baked beans are rich, comforting, and deeply satisfying—the kind of dish that warms you from the inside out and reminds you that some recipes are worth taking your time with.

Ingredients:

1 pound dry Navy beans

8 c. water

1/2 lb. bacon

1 onion, chopped fine

1/2 c. ketchup

¼ c. brown sugar

2 to 3 Tbs. molasses

1/4 tsp. dry mustard (but I have used liquid mustard)

1 Tbs. Worcestershire sauce

1/4 to 1/2 tsp.  hot pepper sauce

1/4 tsp. pepper

2 tsp. salt

Directions:

Rinse the dry beans thoroughly in a colander to remove any dust or debris. Sort through them carefully, discarding any damaged beans, small stones, or dirt.

Place the beans in a large Dutch oven or heavy pot and add the water. Bring to a boil over high heat, then reduce the heat to a gentle simmer. Cover with a lid and cook for 2–4 hours, or until the beans are tender. Cooking time will vary depending on the beans. Stir occasionally to prevent sticking and check the liquid level, adding more water if needed to keep the beans covered.

While the beans cook, cut the bacon into small pieces. Cook in a heavy skillet over medium heat until browned and crisp. Transfer the bacon to paper towels to drain and set aside.

Once the beans are tender, most of the liquid should be absorbed or cooked down. You should have about 2 cups of liquid remaining in the pot. If there is more than that, carefully remove and reserve some of the liquid—you may need it later.

Stir the cooked bacon into the beans, followed by the onion, ketchup, brown sugar, molasses, mustard, Worcestershire sauce, hot pepper sauce, pepper, and salt. Mix well to combine.

Cover the pot and continue cooking over low heat, allowing the flavors to meld. Stir occasionally to prevent sticking. If the beans begin to dry out, add some of the reserved cooking liquid as needed.

Oven Method (Optional)

If you prefer, you can finish the beans in the oven. Preheat the oven to 325°F. Transfer the bean mixture to a 2-quart bean pot or casserole dish, or leave them in the cast iron pot. Bake for an additional 3–4 hours, stirring occasionally, until thick and flavorful.

Serve warm and enjoy.

Crazy Bread Sticks

Easy Garlic and Parmesan Crazy Bread Sticks

My family loves breadsticks, but going out to a restaurant for them can add up quickly. Making them at home is not only more affordable, but honestly, these homemade breadsticks taste even better than what you’d get at your local pizza place. They’re soft and chewy on the inside, lightly crisp on the outside, and finished with a buttery garlic Parmesan topping that makes them hard to resist. These breadsticks are perfect for serving alongside pasta, soup, or salad—or enjoying warm right out of the oven.

Ingredients:

1 3/4 c. warm water
2 1/2 tsp yeast
2 tsp. sugar
4 c. flour
1 1/2 tsp. salt
2 Tbs. olive oil
3 Tbs. butter, melted of softened
1/2 tsp. garlic powder
2 garlic cloves, or more, finely minced
1 Tbs. parsley
3 Tbs. Parmesan cheese

Directions

Preheat the oven to 375°F. Line an 11×15-inch baking sheet with parchment paper and set aside.

In a large bowl, combine the warm water, yeast, and sugar. Stir gently and place the bowl in a warm spot for about 10 minutes, until the mixture becomes foamy. This step ensures the yeast is active.

Stir in 1½ cups of the flour and mix well with a wooden spoon. Add the salt and olive oil and continue mixing for a couple of minutes until combined.

Gradually add the remaining flour, mixing until a soft dough forms. Turn the dough out onto a lightly floured surface and knead for 8–10 minutes, or until smooth and elastic.

Place the dough back into the bowl, cover with a tea towel, and set it in a warm location to rise for 1½–2 hours, or until doubled in size.

Once risen, turn the dough out onto the prepared baking sheet. Using the palms of your hands or a rolling pin, press the dough into a large rectangle. For thinner, slightly crisp breadsticks, press the dough to about ¼-inch thick. For heartier breadsticks, leave it slightly thicker at 3/8 to a 1/2 inch.

Use a pizza cutter to slice the dough into 1-inch-wide breadsticks. There’s no need to separate them—leave them side by side on the pan.

Cover the sliced dough with a tea towel and allow it to rise again in a warm place until doubled, about 1–2 hours.

Bake for 18 minutes, or until the breadsticks are lightly golden brown.

While the breadsticks are baking, mix the butter, garlic powder, and minced garlic in a small bowl. As soon as the breadsticks come out of the oven, brush the butter mixture generously over the tops. Sprinkle with Parmesan cheese and parsley.

Serve warm and enjoy!

Quick-Rise Option

If you’re short on time, you can speed things up:

Use instant yeast instead of active dry yeast (same amount).

Skip the first long rise. After kneading, cover the dough and let it rest for 20–30 minutes in a warm spot.

Shape, cut into breadsticks, then let them rise on the baking sheet for 30–40 minutes, until puffy.

Bake as directed.

This won’t develop quite as much flavor as a long rise, but the breadsticks will still be soft, fluffy, and delicious.

Make-Ahead Option

These breadsticks are great for prepping in advance:

Overnight Dough Method

Prepare and knead the dough as directed.

Place it in a lightly greased bowl, cover tightly, and refrigerate overnight.

The next day, let the dough sit at room temperature for 30–45 minutes, then shape, cut, and allow to rise until doubled.

Bake as directed.

Freezer-Friendly Option

Shape and cut the dough, then freeze the unbaked breadsticks on a baking sheet.

Once frozen, transfer to a freezer bag.

When ready to bake, thaw in the refrigerator overnight or at room temperature until puffy, then bake as directed. 

 

Hamburger Rice Dish

Quick and Easy Hamburger Rice Dish

This hamburger rice dish is the kind of quick and easy comfort food that’s perfect for busy weeknights. Made with simple pantry ingredients and cooked all in one skillet (or baked for an extra cheesy finish), it’s a hearty, satisfying meal that comes together without much fuss. The combination of seasoned ground beef, tender rice, vegetables, and melted cheese makes it a family-friendly favorite that’s filling, flavorful, and comforting—just the way a homemade dinner should be. 

Ingredients: 

1 c. rice
2 c. water
Pinch of salt 
6 strips bacon, cooked and crumbled (Optional)
1 lb. ground beef
1 onion, chopped
1 green pepper, chopped
1 can (14.5oz.) can diced tomatoes, undrained
1 (11 oz) can whole kernel corn, drained or undrained (see notes)
2 Tbs. Olives, cut up (Optional)
2 tsp. chili powder
2 tsp. cumin
1 tsp. garlic powder 
1 tsp. onion powder
1/2 tsp. salt
1/4 tsp. pepper
1 1/2 c. shredded cheddar cheese, divided

Directions:

Preheat the oven to 350°F.

In a medium saucepan, bring the water and a pinch of salt to a boil over high heat. Stir in the rice, return to a boil, then cover and reduce the heat to a simmer. Cook for 18–20 minutes, or according to package directions, until the rice is tender. Fluff with a fork and set aside.

While the rice cooks, prepare the bacon and ground beef. In a large cast iron skillet, cook the bacon until crisp. Transfer to paper towels to drain, then crumble once cool enough to handle.

Carefully drain the bacon grease from the skillet. (The reserved grease can be saved and used for frying potatoes or other meats, if desired.)

In the same skillet, add the ground beef, onion, and green pepper. Cook over medium heat, breaking up the meat, until the beef is browned and no longer pink.

Stir in the cooked rice, diced tomatoes, corn, crumbled bacon, chili powder, cumin, garlic powder, salt, and pepper. Cook, stirring occasionally, until everything is heated through.

Stir in 1 cup of the shredded cheese until melted and well combined.

At this point, you can either leave the mixture in the skillet or transfer it to an 11×7-inch baking dish.

Sprinkle the remaining 1/2 cup of cheese evenly over the top. Bake uncovered for 15–20 minutes, or until the cheese is melted and bubbly and the dish is heated through.

Serve warm and enjoy!

Notes:

I prefer not to drain the corn, as it adds extra flavor and the rice absorbs the additional moisture nicely.

This dish can easily be customized with or without bacon and olives, depending on your preference. 

Pumpkin Cake

Pumpkin Cake with Cream Cheese Frosting

There’s something comforting about the smell of pumpkin and warm spices baking in the oven. This pumpkin cake is a family favorite—moist, flavorful, and topped with a rich cream cheese frosting. It’s the kind of dessert that feels right at home on the table during fall, holidays, or any time you’re craving something cozy.

Ingredients:

2 c.. flour
1 tsp. salt
1 1/2 tsp. cinnamon
2 tsp. pumpkin pie spice
1 tsp. baking soda
2 tsp. baking powder
1 c. vegetable oil
4 large eggs
1 c. brown sugar
1/2 c. white sugar
1 (15 ounce) can pumpkin
1 1/2 tsp. vanilla

Cream Cheese Frosting:  Optional

1 (8 oz.) room temperature cream cheese
1/2 c. room temperature butter
3 c. powdered sugar
1 tsp. vanilla

Directions:  

Preheat the oven to 350°F. Lightly grease a 9×13-inch baking pan and set aside.

In a large mixing bowl, beat together the oil, eggs, brown sugar, granulated sugar, pumpkin, and vanilla until smooth and well combined. This can be done with a hand mixer, stand mixer, or with a large spoon.

With the mixer set to low speed, add the cinnamon, pumpkin pie spice, baking soda, and baking powder. Increase the speed to medium and mix until the spices are evenly incorporated.

Add the flour and mix on low speed just until combined. Then increase the speed slightly and mix until the batter is smooth and fully blended, being careful not to over-mix.

Pour the batter into the prepared pan and spread evenly.

Bake for 30–36 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool completely before frosting, if desired.

While the cake cools, it's time to prepare the frosting.

Frosting Directions: 

In a large bowl, beat the cream cheese, and butter together until smooth and creamy with a mixer or by using a large wooden spoon.

Turn off the mixer.  Add powdered sugar, and vanilla. Beat on low speed, so you don't have powdered sugar flying all over the kitchen and you.   When the powdered sugar is incorporated into the cream cheese and butter mixture, turn the mixer up to high speed and beat for 2 minutes.

If the frosting is too thick, add a little milk to the mixture. If the frosting is too thin, add some extra powdered sugar until it is the right spreading consistency.

Frost the cooled cake and place in the refrigerator for about 30 minutes before cutting.

Store the cake in the refrigerator with a tight-fitting cover. It will keep this way up to 5 days. 

Notes:

If you prefer, you can make 24 to 28 cupcakes with this recipe as well. 

Just line a muffin pan with cupcake liners and fill each liner about two-thirds full.
Bake at 350°F for 18–21 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before frosting.

 

Pork Loin with Honey Glaze

Sweet & Savory Honey Garlic Pork Loin

Tender, juicy pork loin seasoned to perfection and finished with a glaze that has just the right balance of sweet and savory. This honey garlic pork loin features warm spices, a touch of mustard, and subtle sweet-and-sour notes that come together beautifully as it bakes. It’s an easy, comforting main dish that feels special enough for Sunday dinner but simple enough for a weeknight meal.

Ingredients: 

3 lb. pork loin
salt and pepper to taste
1 tsp. paprika
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. rosemary
1/2 tsp. thyme
4 cloves garlic, minced
1/4 c. honey
3 Tbs. soy sauce
2 Tbs. cooking oil, divided
1 Tbs. prepared mustard

Directions:

Preheat the oven to 375°F.

Pat the pork loin dry with paper towels, then season all sides generously with salt and pepper.

In a small bowl, combine the paprika, garlic powder, onion powder, rosemary, and thyme. Sprinkle the seasoning mixture evenly over the pork loin, rubbing it into the meat on all sides.

Heat the cooking oil in a cast iron skillet or a Dutch oven over medium heat. Add the pork loin and sear for 3–5 minutes per side, until nicely browned. This step helps lock in the juices and keeps the pork tender.

In the same bowl used for the seasoning, mix together the minced garlic, honey, soy sauce, Olive oil, and prepared mustard until well combined.

Pour half of the sauce over the pork loin in the skillet. Cover with a tight-fitting lid and place in the oven. Bake for 30 minutes.

Remove the skillet from the oven and carefully pour the remaining sauce over the pork loin. Cover again and return to the oven. Bake for an additional 25–30 minutes, or until the internal temperature reaches 145°F.

Remove from the oven and allow the pork loin to rest for 5–10 minutes before slicing. Serve warm, spooning the pan sauce over the top.

Easy Creamy Mashed Sweet Potatoes

Creamy Mashed Sweet Potatoes

 Mashed potatoes have always been a staple at our family table, showing up at nearly every meal. Sweet potatoes, on the other hand, were usually saved for special occasions and holiday dinners. Lately, though, I’ve found myself craving sweet potatoes more often—and they’ve slowly earned a regular spot in our weekly meal rotation.

This creamy mashed sweet potato recipe has become one of our go-to side dishes. Where we live, fresh sweet potatoes are only available during the holiday season, so I often rely on canned sweet potatoes the rest of the year. They’re already cooked, which cuts down on prep time—just heat, drain, mash, and season.

Below you’ll find instructions for both raw and canned sweet potatoes, so you can choose the option that works best for you. Either way, the result is a comforting, buttery side dish that pairs beautifully with just about any meal.

Ingredients for Mashed Raw Sweet Potatoes:

2 Lbs. sweet potatoes, washed and peeled 
2 1/2 Tbs. butter cut into pieces
2 1/2 Tbs. half-and-half, evaporated milk or whole milk, that is warmed
salt and black pepper to taste

Instructions: 

Dice potatoes into 2-inch chunks.

Bring a large pot of salted water to a boil. Add potatoes and boil until tender, about 15 minutes.

Drain well and allow to sit in the strainer for a few minutes to make sure all water evaporates.

Add butter to the potatoes and mash with a potato masher. Add cream or milk a little bit at a time to reach desired consistency. You may not need all of the cream, or you may need a bit more.  It really depends on the consistency or texture you want your mashed sweet potatoes to be.

Season with salt and pepper. Serve hot. 

If Using Canned Sweet Potatoes:

Ingredients: 

1 - 29 oz. can of yams or 2 - 15 oz. cans

2 1/2 Tbs. butter cut into pieces
2 1/2 Tbs. half-and-half evaporated milk or whole milk, that is warmed
salt and black pepper to taste 

Directions: 

In a saucepan, add the canned sweet potatoes. Bring to a boil, then turn the heat to a simmer.  Simmer the sweet potatoes until they are thoroughly heated through.  

Drain well.

Add butter to the potatoes and mash with a potato masher. Pour in half-and-half or milk, a little bit at a time. Mash the potatoes until you reach the desired consistency. You may not need all of the cream, or you may need a bit more.  It just depends on what you like the consistency to be.

Season with salt and pepper. Serve hot. 

Notes:

For a sweeter version, add 2 tablespoons of brown sugar along with the butter.

Add a dash of cinnamon to the sweet potatoes for flavor.

Raw sweet potatoes can be baked instead of boiled. Bake at 400°F for about 1 hour, or until fork-tender.

Be sure to drain the potatoes very well to prevent a watery texture.

Sweet potatoes mash best while they’re still warm.

Always warm the cream or milk before adding it to the potatoes.

For a rustic texture, mash by hand. For extra-smooth potatoes, use a hand mixer or immersion blender.   

Creamy Parmesan Chicken and Rice

 Creamy Parmesan One Dish Chicken and Rice

This is a simple one-dish meal that my mom used to prepare on chilly winter days, and it has always been a family favorite. Tender, juicy chicken is simmered with rice and served in a rich, creamy sauce that’s both comforting and satisfying. Easy to make and full of cozy, homemade flavor, this dish is perfect for weeknight dinners when you want something hearty, warm, and comforting without a lot of fuss.

Ingredients

1.5 lbs.  chicken breasts, cut into 1 inch pieces

4 Tbs. butter

1 onion, chopped 

3 garlic cloves, minced

2 tsp. Italian seasoning

1/2 tsp pepper

1 tsp. salt

2 1/2 c. chicken broth

1 c. white rice

1/2 c. heavy creqm

1/2 c Parmesan cheese 

Parsley (Optional) 

Instructions

Melt the butter in a large cast iron skillet over medium-high heat. Add the onion and cook for 2–3 minutes, stirring occasionally, until it begins to soften and become translucent.

Add the diced chicken to the skillet, then season with the Italian seasoning, salt, and pepper. Cook, stirring often, for about 5 minutes, until the chicken is lightly golden on all sides.

Stir in the garlic and cook for 1 minute, stirring constantly to prevent the garlic from burning.

Pour in the chicken broth and add the rice, stirring well to combine. Bring the mixture to a gentle boil, then reduce the heat to medium-low.

Cover the skillet with a lid and simmer for 17–20 minutes, or until the rice is tender and the liquid has been absorbed.

Stir in the heavy cream and Parmesan cheese until creamy and well combined. Serve immediately/  Garnished with parsley, if desired