Creamy Chicken Macaroni Bake (No Canned Soup)

A cozy, from-scratch comfort food classic made the way it used to be—simple, hearty, and full of real ingredients.

This recipe comes straight from my mother’s recipe box—the kind of meal she would make when there was leftover chicken that needed to be used up and a full day ahead of her.

She preferred cooking from scratch whenever she could, keeping things simple and practical. Meals like this weren’t fancy, but they were dependable, filling, and made with ingredients she trusted.

This creamy chicken macaroni bake is my version of how she would have made it—rich, comforting, and made without canned soups. Just a homemade sauce, tender chicken, and a warm, golden topping. 

Ingredients:

2 c. uncooked elbow macaroni
2 Tbs. butter
1 c. sliced fresh mushrooms (optional)
1 onion, minced
4 Tbs. butter
1/4 c. flour
2 c. chicken broth
1 to 1 1/4 c. milk
1 1/2 c.shredded cheddar cheese
1 tsp. tarragon leaves
1/2 tsp. garlic powder
1/4 tsp. onion powder
salt and pepper to taste
2 c. diced, cooked chicken or turkey
1 c. frozen peas, thawed
1/4 c. buttered bread crumbs

Directions:

Preheat oven to 350° F.

Cook the macaroni in salted boiling water according to package directions. Drain and set aside.

In a cast iron Dutch oven, melt 2 Tbsp butter over medium heat.

Add mushrooms and onion. Cook, stirring frequently, until tender (do not brown). Remove from the pot and set aside.

In the same Dutch oven, melt 4 Tbsp butter over medium-low heat.

Stir in flour and cook for 1 minute.

Slowly whisk in chicken broth, stirring constantly.
Add milk and continue stirring until the sauce is smooth and thickened, about 3–5 minutes.

Stir in cheddar cheese, tarragon, garlic powder, and onion powder. Season with salt and pepper to taste. Continue stirring until melted and creamy.

Add the cooked onion, mushrooms, chicken, peas, and macaroni. Stir until everything is evenly coated.

Cover and bake for 30 minutes.

Stir, then sprinkle buttered bread crumbs over the top.

Bake uncovered for an additional 10 minutes, until the topping is golden.

Tips for Best Success:

• Shred your own cheese for a smoother sauce (pre-shredded can be grainy)
• Keep heat moderate when making the sauce to prevent scorching
• Don’t overcook the pasta—it will continue baking in the oven
• If the mixture looks thick before baking, add a splash of milk

Variations & Substitutions:

• Swap peas for broccoli or mixed vegetables
• Use rotisserie chicken for convenience
• Replace cheddar with Colby Jack or Monterey Jack
• Add a pinch of Dijon mustard for deeper flavor
• Use turkey instead of chicken (great for leftovers)

Serving Suggestions:

• Serve with a simple green salad
• Add buttermilk biscuits or crusty bread
• Pair with steamed green beans or carrots
• Great as a complete one-dish meal for busy evenings

How to Store:

• Refrigerator: Store covered up to 4 days
• Freezer: Up to 2 months (best without topping)
• Reheating: Warm in oven or microwave with a splash of milk to keep it creamy

Frequently Asked Questions:

Can I make this ahead of time?
Yes. Assemble the casserole, cover, and refrigerate up to 24 hours before baking.

Can I freeze it after baking?
Yes, though the texture is best if frozen before baking.

Why is my sauce too thick?
Pasta absorbs liquid as it bakes. Add a little milk before or after baking to loosen it.

Can I skip the mushrooms?
Absolutely—they’re optional, and the recipe will still be delicious. 

Buttery Garlic Rice

A simple, comforting side dish from my grandmother’s kitchen—full of rich butter and bold garlic flavor.

This recipe came from my grandmother, and it’s one I’ve always remembered—not just for the flavor, but for the garlic she grew herself. It was huge compared to anything from the store, and it gave this dish such a deep, rich flavor.

She would serve this buttery garlic rice as a simple side dish, or sometimes add chicken to make it a full meal. It’s one of those recipes that doesn’t need much—just a few ingredients, cooked the right way, and it turns out comforting and delicious every time.

Ingredients:

6 tablespoons butter
8–12 garlic cloves, minced (or 2 1/2 teaspoons minced garlic)
1 1/2 cups long grain white rice
2 1/2 cups chicken broth
Salt and pepper, to taste

Directions: 

In a large saucepan over medium-low heat, melt the butter.

Add the rice and stir frequently until it turns a light golden color, about 2–3 minutes.

Stir in the garlic and cook for about 30 seconds, just until fragrant.

Pour in the chicken broth and bring to a boil.

Once boiling, cover with a lid and reduce the heat to low. Simmer for 15–20 minutes, or until the rice is tender and the liquid is absorbed.

Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.

Season with salt and pepper to taste before serving.

Tips for Best Success:

• Toasting the rice adds extra flavor—don’t skip this step
• Add garlic after the rice browns slightly to prevent burning
• Keep heat low while simmering to avoid scorching
• Let the rice rest before fluffing for the best texture
• Use good-quality broth for deeper flavor

Variations & Substitutions:

• Add chicken: Stir in cooked, shredded chicken for a full meal
• Use garlic powder: Substitute 1–1 1/2 teaspoons if needed
• Extra buttery: Add 1–2 tablespoons butter at the end
• Herb twist: Add parsley or thyme for freshness
• Vegetarian: Use vegetable broth instead of chicken broth

Serving Suggestions:

• Serve as a side with roasted chicken or beef
• Use as a base for a simple chicken and rice bowl
• Pair with grilled vegetables
• Add a fried egg on top for a quick meal
• Serve alongside soups or stews

How to Store:

• Refrigerator: Store in an airtight container for up to 4 days
• Freezer: Freeze for up to 2 months
• To reheat:  Add a splash of broth or water and warm on the stovetop or in the microwave

Frequently Asked Questions:

Can I use brown rice instead?
Yes, but increase the liquid and cooking time accordingly.

Why is my rice mushy?
Too much liquid or overcooking can cause this. Stick to the measurements and timing.

Can I make this ahead of time?
Yes, it reheats well with a little added liquid.

Can I use pre-minced garlic?
Yes, 2 1/2 teaspoons works well as a substitute.

What type of rice works best?
Long grain white rice gives the best texture for this recipe.

Old-Fashioned Fry Bread (Soft, Fluffy & Perfect for Tacos)

A treasured recipe from my mother’s recipe box—golden, pillowy fry bread that’s just as good for savory tacos as it is with butter and honey.

This fry bread recipe comes straight from my mother’s recipe box, shared years ago by a close family friend. It’s one of those simple, dependable recipes that always turns out just right.

The dough fries up light and fluffy on the inside with a golden, slightly crisp exterior. It’s incredibly versatile—perfect for taco night or served warm with butter, honey, or a sprinkle of cinnamon sugar.

Recipes like this are the kind you hold onto. They’re not fancy, but they’re the ones everyone remembers.

Ingredients:

1 2/3 cups milk
4 Tbs. butter
1 Tbs. sugar
1 package (2 1/4 tsp.) fast-rise yeast
1 egg, beaten
4 to 4 1/2 c. flour
Oil for frying

Directions:

Prepare a baking sheet lined with parchment paper. Set aside.

In a saucepan over medium-low heat, combine the milk and butter. Heat slowly, stirring constantly to prevent scorching. When small bubbles form around the edges and the temperature reaches 180°F, remove from heat.  Allow the mixture to cool to 110°F.

In a large mixing bowl, combine the sugar and yeast. Pour in the cooled milk mixture and stir until dissolved. Let sit in a warm place for 8–10 minutes, until foamy.

Add the beaten egg and 1 cup of flour. Stir well with a wooden spoon for 1–2 minutes.

Gradually add the remaining flour, one cup at a time, until the dough becomes too stiff to stir.

Turn the dough onto a lightly floured surface and knead for about 10 minutes, until smooth and elastic.

Place the dough in a lightly greased bowl, turning to coat all sides. Cover with a tea towel and let rise in a warm place for about 1 hour, or until doubled in size.

Roll the dough out to about 1/2-inch thickness and cut into squares. You can make them any size you like. For larger fry bread (perfect for tacos), you’ll get about 6 pieces. If you prefer smaller ones, cut the dough into about 10 squares.

Place on the prepared baking sheet, cover, and let rise again in a warm place for 20–30 minutes.

In a heavy skillet (cast iron works well), heat oil to 350°F.

Carefully add one piece of dough at a time to the hot oil. Fry for 2–3 minutes, or until golden brown. Turn and cook the other side.

Remove and place on a paper towel-lined plate. Repeat with remaining dough.

Tips for Best Success:

• Let the milk cool properly before adding yeast—too hot will kill it
• Don’t rush the rise time; it creates that soft, fluffy texture
• Keep oil temperature steady at 350°F for even cooking
• Avoid overcrowding the pan—fry one or two at a time
• Roll evenly, so all pieces cook at the same rate

Variations & Substitutions:

• No egg: You can omit the egg for a slightly simpler dough
• Sweet version: Add an extra tablespoon of sugar
• Whole wheat: Substitute up to 1 cup of flour with whole wheat flour
• Smaller pieces: Cut into strips or rounds instead of squares
• Quick topping twist: Brush with melted butter and sprinkle with cinnamon sugar right after frying

Serving Suggestions:

• Use as a base for tacos or Navajo-style fry bread
• Serve warm with butter and honey
• Top with powdered sugar for a simple treat
• Sprinkle with cinnamon sugar for a dessert-style version
• Pair with soups or stews as a side

How to Store:

• Room temperature: Store in an airtight container for up to 2 days
• Refrigerator: Up to 4 days (reheat before serving)
• Freezer: Freeze in layers with parchment between pieces for up to 2 months
• To reheat: Warm in a skillet or oven at 300°F until heated through

Frequently Asked Questions:

Can I make the dough ahead of time?
Yes, you can refrigerate the dough after the first rise. Let it come to room temperature before rolling out.

Why didn’t my dough rise?
Most likely the milk was too hot, or the yeast was inactive. Make sure the liquid is around 110°F.

Can I use instant yeast?
Yes, and you can skip the proofing step if desired, though it’s still helpful for consistency.

What oil is best for frying?
Use a neutral oil like vegetable oil or canola oil.

Can I bake this instead of frying?
This recipe is designed for frying. Baking will result in a very different texture. 

Old-Fashioned Creamy Hamburger Potato Soup

This old-fashioned hamburger potato soup is rich, creamy, and comforting—made with ground beef, potatoes, and cheese for an easy family dinner. 

This creamy potato and hamburger soup is one of those simple meals that proves you don’t need complicated ingredients to make something truly satisfying.

My mom always believed that meals didn’t have to be fancy—especially when you’re watching your pennies. What mattered most was that it tasted good and gave you more time to spend with your family.

This soup is hearty, creamy, and filling, made with everyday ingredients like ground beef, potatoes, and a handful of vegetables. It’s the kind of meal that warms you up and makes everyone feel at home.

Ingredients:

1 pound ground beef
1 onion, diced
2 garlic cloves, minced
4 c. beef broth
4 c. of peeled & diced Russet potatoes
1 1/2 c. frozen vegetable mix
2 tsp. dried basil
1 1/2 tsp. parsley flakes
3/4 c. milk
1 1/2 Tbs. cornstarch
Salt and pepper to taste
8 ounces cheddar, pepper jack or your favorite cheese cubed

Directions:  

In a large cast iron Dutch oven over medium heat, cook the ground beef and diced onion until the beef is browned and the onion is tender. Drain excess grease if needed.

Stir in the garlic and cook for about 1 minute, until fragrant.

Add the potatoes, beef broth, frozen vegetables, basil, and parsley. Stir to combine.

Bring the mixture to a gentle boil, then reduce heat to low. Cover and simmer, stirring occasionally, until the potatoes are tender (about 15–20 minutes).

In a small bowl, whisk the cornstarch into the milk until smooth.

Gradually stir the milk mixture into the soup. Cook, stirring constantly, until the soup thickens.

Season with salt and pepper to taste.

Stir in the cubed cheese. Cover and let sit for a few minutes, stirring occasionally, until the cheese is fully melted and incorporated.

Ladle into bowls and serve warm.

Tips for Best Success:

• Dice potatoes evenly so they cook at the same rate
• Drain excess grease from beef for a cleaner flavor
• Stir frequently after adding cornstarch to prevent lumps
• Add cheese slowly and stir gently to keep the soup smooth
• If soup thickens too much, add a splash of broth or milk

Variations & Substitutions:

• Lighter Version: Use ground turkey instead of beef
• No Frozen Veg Mix: Use fresh carrots, corn, or peas
• Extra Creamy: Replace part of the milk with half-and-half
• Different Cheese: Try Colby Jack, Monterey Jack, or Velveeta-style cheese for extra smoothness
• Add Bacon: Stir in cooked bacon for extra flavor
• Spicy Version: Use pepper jack and add a pinch of red pepper flakes

Serving Suggestions:

• Serve with crusty bread or biscuits
• Pair with a simple green salad
• Add crackers for dipping
• Top with extra shredded cheese or fresh parsley

How to Store:

• Refrigerator: Store in an airtight container for up to 3–4 days
• Reheat: Warm gently on the stovetop or microwave, adding a splash of milk if needed
• Freezing: Can be frozen, but texture may change slightly due to potatoes and dairy

Frequently Asked Questions:

Can I make this ahead of time?
Yes, and the flavors deepen even more after a day in the fridge.

Why is my soup too thick?
Add more milk or broth to reach your desired consistency.

Can I use a different type of potato?
Yes—Yukon gold works well and gives a slightly creamier texture.

Can I skip the cornstarch?
Yes, but the soup will be thinner.

What’s the best cheese to use?
Cheddar is classic, but any good melting cheese works well. 

Old-Fashioned Coconut Pecan Praline Cookies

These no-bake coconut pecan praline cookies are sweet, chewy, and full of rich caramel flavor—an easy heirloom dessert recipe.

These no-bake coconut praline cookies are one of those special treats that feel more like candy than cookies. They come from my mother’s recipe file, and I always think of my aunt when I make them—she would have these ready whenever we came to visit.

Even though I don’t usually prefer nuts in cookies or fudge, this recipe has always been the exception. The combination of toasted coconut, pecans, and that rich, buttery praline mixture is just too good to pass up.

They’re simple to make, don’t require an oven, and set up into sweet little clusters that are perfect for sharing—or keeping all to yourself.

Ingredients: 

2 c. brown sugar
1/2 c. granulated sugar
1/2 c. evaporated milk
1/2 c. light corn syrup
1/2 c. (1 stick) salted butter 
1 tsp. vanilla extract
2 c. unsweetened flaked coconut
2 c. chopped pecans
1 tsp. flaked sea salt

Directions:

Line a large baking sheet with parchment paper and set aside.

 In a large saucepan over medium heat, combine the brown sugar, granulated sugar, evaporated milk, corn syrup, and butter. Stir constantly until the butter is melted and the mixture is smooth.

Bring the mixture to a boil. Once boiling, stop stirring and allow it to cook until it reaches 235°F (soft-ball stage). This usually takes about 3–5 minutes.

Remove the pan from heat and stir in the vanilla extract.

Add the coconut and chopped pecans. Stir with a wooden spoon until the mixture thickens slightly and begins to cool, about 4–5 minutes.

Using a tablespoon, drop spoonfuls onto the prepared baking sheet.

Lightly sprinkle each cookie with flaked sea salt.

Allow the cookies to cool completely until set.

Tips for Best Success:

• Use a candy thermometer for accuracy—temperature is key
• Do not stir while boiling, or the texture may become grainy
• Work quickly once the mixture thickens—it sets fast
• If cookies don’t set, the mixture likely didn’t reach temperature
• If too thick, you can add a tiny splash of milk and gently rewarm

Variations & Substitutions:

• No Nuts: Omit pecans (texture will be softer and more candy-like)
• Add Chocolate: Drizzle melted chocolate over the tops after setting
• Toasted Coconut: Lightly toast for deeper flavor
• Different Nuts: Try walnuts instead of pecans
• Extra Salted Caramel Flavor: Add a pinch of salt to the mixture itself

Serving Suggestions:

• Serve as a sweet treat with coffee or tea
• Add to holiday cookie trays
• Package for gifting
• Pair with vanilla ice cream for a simple dessert

How to Store:

• Room Temperature: Store in an airtight container for up to 5 days
• Refrigerator: Keeps up to 1–2 weeks (firmer texture)
• Freezing: Freeze in layers for up to 2 months

Frequently Asked Questions:

Why didn’t my cookies set?
The mixture likely didn’t reach 235°F. Temperature is key for proper texture.

Why are my cookies grainy?
Stirring during the boiling stage can cause sugar crystallization.

Can I make these without a thermometer?
Yes—use the soft-ball test (a drop in cold water forms a soft ball).

Can I double the recipe?
Yes, but work quickly when dropping cookies—they set fast.

Are these cookies or candy?
They’re really a bit of both—soft praline candy in cookie form. 

Pork Chop Scalloped Potato Casserole

A comforting pork chop scalloped potato casserole made with tender pork chops, creamy sauce, and layers of potatoes—an easy heirloom family recipe. From my mother's recipe box.

This pork chop scalloped potato casserole is one of those hearty, comforting meals that always brought everyone to the table. It’s a simple recipe from my mother’s recipe box, made with everyday ingredients and baked slowly until everything is tender and full of flavor.

The pork chops rest right on top of layers of creamy potatoes, soaking up all that rich, homemade sauce as it bakes. It’s the kind of meal that fills the kitchen with warmth and makes you look forward to dinnertime.

Recipes like this don’t need anything fancy—they’re built on simple steps and good ingredients, just the way home cooking should be.

Ingredients:

4 bone-in pork chops, about 1-inch thick
Salt and pepper, to taste
1 Tbs. olive oil
1 onion, thinly sliced
3 cloves garlic, minced
3 Tbs. flour
1 1/2 c. milk (or 2 c. for extra creamy potatoes)
1 c. chicken broth
2 pounds potatoes, thinly sliced
1 c. shredded cheddar cheese
1 tsp. paprika
Fresh parsley, chopped (for garnish)

Directions:

Preheat oven to 350°F.

Season both sides of the pork chops with salt and pepper.

In a cast iron skillet over medium-high heat, heat the oil. Sear the pork chops for 3–5 minutes per side, until golden brown. Remove and set aside.

In the same skillet, add the onion and garlic. Cook, stirring, until the onion is softened and translucent.

Sprinkle in the flour and cook, stirring constantly, for 1 minute to remove the raw flour taste.

Gradually whisk in the milk and chicken broth. Cook, stirring, until the sauce thickens. Be sure to scrape the bottom of the skillet to get the flavorful bits into the sauce.  Remove from heat.  

Lightly butter a casserole dish. Layer half of the sliced potatoes evenly in the bottom.

Pour half of the sauce over the potatoes, then sprinkle with half of the cheese.

Repeat with the remaining potatoes, sauce, and cheese.

Sprinkle paprika evenly over the top.

Place the seared pork chops on top of the potato layers.

Cover and bake for 1 hour.

Remove the cover and bake an additional 15–20 minutes, or until the potatoes are tender and the pork reaches an internal temperature of 145°F (or higher for more tenderness).

Let stand for 10 minutes before serving. Garnish with fresh parsley if desired.

Tips for Best Success:

• Slice potatoes thin and evenly (a mandoline helps) for even cooking
• Don’t skip searing—it adds a lot of flavor
• Stir the sauce constantly to avoid lumps
• If potatoes aren’t tender, cover and bake a bit longer
• Let it rest before serving so the sauce sets properly

Variations & Substitutions:

• No Cheese Version: Omit cheese for a more traditional scalloped potato style
• Extra Creamy: Replace part of the milk with heavy cream
• Add Vegetables: Layer in mushrooms or thinly sliced carrots
• Boneless Pork Chops: Can be used, but reduce cooking time slightly
• Different Cheese: Try Colby Jack or Gruyère for a richer flavor
• Herb Addition: Add thyme or rosemary to the sauce

Serving Suggestions:

• Serve with green beans or buttered peas
• Add a simple side salad for balance
• Pair with warm dinner rolls or biscuits
• A side of applesauce complements the pork nicely

How to Store:

• Refrigerator: Store in an airtight container for up to 3–4 days
• Reheat: Warm in the oven (covered) or microwave until heated through
• Freezing: Can be frozen, though potatoes may soften slightly upon thawing

Frequently Asked Questions:

Can I make this ahead of time?
Yes—assemble the casserole, cover, and refrigerate. Bake when ready (add a few extra minutes).

Why are my potatoes still firm?
They may be sliced too thick. Continue baking covered until tender.

Do I have to sear the pork chops first?
You can skip it, but searing adds much better flavor.

Can I use russet or Yukon gold potatoes?
Yes—both work well. Yukon golds will be slightly creamier.

Is the pork safe at 145°F?
Yes, that’s the recommended safe temperature. Cooking higher will make it more tender.

 

Fresh Garden Pico de Gallo

A fresh homemade salsa recipe made with ripe tomatoes, lime juice, and simple spices. This easy, chunky garden salsa from my mother’s recipe box is perfect for dipping, tacos, and more.

This fresh salsa is one of those recipes that feels like it came straight from the garden to the table. Tucked into my mother’s recipe box, it’s simple, vibrant, and full of fresh flavor.

It’s the kind of recipe that doesn’t rely on anything fancy—just ripe tomatoes, crisp vegetables, a squeeze of lime, and a handful of spices. My mother would often adjust it depending on what she had on hand, sometimes adding cilantro, sometimes leaving it out, but it always turned out delicious.

After a short rest, the flavors come together beautifully, creating a salsa that’s bright, slightly zesty, and perfect for sharing.

Ingredients:

4 large ripe red tomatoes
1 onion
1 bell pepper
1 medium jalapeño or serrano
1 stalk celery
2 garlic clove
1/2 c. cilantro (Optional)
2 Tbs. lime juice
1 tsp. mustard seed
1 tsp. coriander seed, crushed
1/2 tsp. cumin
1/2 Tbs vinegar
Salt to taste 

Directions:

Finely chop the tomatoes, onion, bell pepper, jalapeño (or serrano), celery, garlic, and cilantro (if using).
Place all chopped vegetables in a large bowl and gently mix to combine.
Add the lime juice, mustard seeds, crushed coriander seeds, cumin, vinegar, and salt to taste. Stir well.
Let the salsa rest for at least 30 minutes to allow the flavors to blend.
Taste and adjust seasoning as needed before serving.

Tips for Best Success:

• Use fully ripe tomatoes for the best flavor and natural sweetness
• Remove some seeds from tomatoes if you prefer a less watery salsa
• Chop ingredients evenly for a better texture
• Letting it rest is key—don’t skip this step
• Start light with salt, then adjust after resting

Variations & Substitutions:

• No Cilantro: Simply leave it out (just like your mother sometimes did)
• Milder Salsa: Remove seeds and membranes from the jalapeño
• Spicier Version: Use serrano peppers or add an extra pepper
• No Mustard Seed: Can omit if you prefer a more traditional flavor
• Add Fruit: Try diced mango or pineapple for a sweet twist
• Roasted Version: Lightly roast tomatoes and peppers for deeper flavor

Serving Suggestions:

• Serve with tortilla chips
• Spoon over tacos, burritos, or nachos
• Use as a topping for grilled chicken or fish
• Add to scrambled eggs or omelets
• Serve alongside burgers or sandwiches

How to Store:

• Refrigerator: Store in an airtight container for up to 3–4 days
• Stir before serving, as juices may settle
• Best enjoyed fresh within the first 1–2 days

Frequently Asked Questions:

Can I make this ahead of time?
Yes, and it actually tastes better after a few hours in the fridge.

Why is my salsa watery?
Tomatoes release juice naturally. You can drain a little or remove seeds before chopping.

Can I blend this salsa?
You can, but it will change the texture to more of a smooth salsa rather than chunky.

Is the mustard seed necessary?
No, but it adds a subtle depth that makes this recipe unique.

Can I use bottled lime juice?
Fresh lime juice is best, but bottled will work in a pinch.
 

Creamy Bacon Chicken Skillet (From My Mother’s Recipe Box)

A rustic one-pan bacon chicken recipe with a creamy sauce and savory herbs, passed down from my mother’s recipe collection.

There’s something special about recipes that come from a handwritten card or a well-loved recipe box. This creamy bacon chicken is one of those meals—simple ingredients, cooked in a cast iron skillet, and full of comforting, familiar flavors.

My mother made this with her own homemade hot sauce, which gave it a gentle warmth and depth that you just can’t quite replicate from a bottle—but it’s still absolutely delicious as written here. The crispy bacon, tender chicken, and rich, creamy sauce come together into a meal that feels both hearty and homey.

It’s the kind of recipe that doesn’t try too hard—it just works. And those are often the very best ones.

Ingredients:

4 to 6 slices bacon, drippings reserved
1 1/2 to 2 pounds chicken thighs
salt and pepper, to taste
3 Tbs. flour
1/4 tsp. red pepper flakes (optional)
2 tsp. poultry seasoning
1 Tbs. butter
1 onion or 4 green onions, thinly sliced
1 clove garlic, minced
1 1/4 c. chicken broth
3/4 c. sour cream or heavy whipping cream

Directions: 

In a heavy cast iron skillet, cook the bacon over medium-high heat until crisp, about 8–10 minutes. Transfer to a paper towel-lined plate. Once cool, crumble into pieces. Reserve 2 tablespoons of bacon drippings in the skillet.

In a shallow bowl, combine the flour, red pepper flakes (if using), and poultry seasoning.

Season the chicken thighs with salt and pepper, then dredge both sides in the flour mixture.

In the same skillet over medium heat, add the chicken. Cook for 8–10 minutes on the first side until golden brown. Flip and cook an additional 12–15 minutes, or until fully cooked. Internal temperature should reach at least 165°F (or 175–185°F for more tender thighs). Adjust heat as needed to prevent burning.

Remove the chicken and set aside on a plate to keep warm.

Add the butter, onion, and garlic to the skillet. Cook, stirring, until the onions are softened and translucent.

Pour in the chicken broth and bring to a gentle boil, scraping up any browned bits from the bottom of the pan.

Reduce heat to low and stir in the sour cream or heavy cream. Heat gently until warmed through—do not boil.

Return the chicken and bacon to the skillet. Simmer gently until everything is heated through.

Serve warm and enjoy.

Tips for Best Success:

Use a cast iron skillet for the best flavor—it builds a richer sauce from the browned bits.
Don’t rush the chicken browning; that golden crust adds depth to the dish.
Keep the heat low after adding sour cream to prevent curdling.
If your sauce seems too thick, add a splash of broth to loosen it.
Let the chicken rest a few minutes before serving to keep it juicy.

Variations & Substitutions:

• With Hot Sauce (Original Style): Add a few dashes of your favorite hot sauce to the sauce for that homemade touch.
• Boneless Chicken Breasts: Use instead of thighs, but reduce cooking time to avoid drying out.
• Extra Creamy: Use all heavy cream instead of sour cream.
• Dairy-Free Option: Substitute coconut cream (flavor will change slightly).
• Add Mushrooms: Sauté sliced mushrooms with the onions for extra richness.
• Herb Boost: Add fresh thyme or parsley at the end.

Serving Suggestions:

• Serve over mashed potatoes to soak up the sauce
• Pair with buttered egg noodles or rice
• Add a side of green beans or roasted carrots
• Serve with warm biscuits or crusty bread

How to Store:

• Refrigerator: Store in an airtight container for up to 3–4 days
• Reheat: Warm gently on the stovetop over low heat or in the microwave in short intervals
• Freezing: Not recommended if using sour cream (may separate), but acceptable with heavy cream

Frequently Asked Questions:

Can I use chicken breasts instead of thighs?
Yes, but reduce cooking time and watch closely to avoid overcooking.

Why did my sauce curdle?
The heat was likely too high after adding sour cream. Keep it at a low simmer only.

Can I make this ahead of time?
Yes—prepare fully, then reheat gently before serving.

Is this recipe spicy?
Not unless you add the red pepper flakes or hot sauce.

Can I double the sauce?
Absolutely—just increase broth and cream proportionally.
 

From-Scratch Sourdough Crackers

Crispy, flavorful crackers made from sourdough discard with simple pantry ingredients.

This recipe is a wonderful way to use up sourdough starter discard—something my mom would have appreciated, since nothing ever went to waste in her kitchen.

With just a handful of simple ingredients, you can turn leftover starter into crispy, flavorful crackers. Sometimes she would add herbs or a little extra seasoning—occasionally even a dash of her homemade hot sauce—to give them a bit of character.

They’re easy to make, endlessly customizable, and perfect for snacking or serving with cheese and dips.

Ingredients: 

1 c. all-purpose or whole wheat Flour
1/2 tsp. flaky sea salt
4 Tbs. butter, room temperature
2 Tbs. dried herbs, of your choice, optional
1/4 to 1/3 c. finely grated hard cheese (Parmesan, Asiago, extra-sharp aged cheddar)
1 c. sourdough starter, unfed/discard
Olive oil, for brushing
coarse salt,  for sprinkling on top

Directions:

In a large bowl, combine flour, salt, butter, herbs (if using), and cheese. Mix until crumbly.

Stir in the starter until a soft dough forms.
Dough should be smooth and workable, not sticky.

Divide dough in half. Shape into flat rectangles, wrap, and refrigerate for 1–2 hours until firm.

Preheat oven to 350°F.

On lightly floured parchment, roll dough very thin—about 1/16 inch thick.
Transfer to baking sheet
Move parchment with dough onto a baking sheet.

Brush lightly with oil. Sprinkle with coarse salt. Cut into 1 to 1 1/4-inch squares using a knife or pizza cutter.

Prick each cracker with a fork to prevent puffing.

Bake for 10 minutes, rotate pan, then bake another 10–15 minutes until golden and crisp.

Cool completely on the pan or a rack—they will crisp more as they cool.

Tips for Best Success:

• Roll dough very thin for crisp crackers
• Chill dough—it makes rolling easier
• Don’t skip docking (fork holes)
• Watch closely at the end—edges brown fast
• Let cool completely before storing

Variations & Substitutions:

• Spicy version: Add a dash of hot sauce or cayenne ❤️
• Garlic crackers: Add 1/2 tsp garlic powder
• Everything seasoning: Sprinkle on top before baking
• Cheese-free: Omit cheese for a simpler cracker
• Whole wheat: Use whole wheat flour for a nuttier flavor

Serving Suggestions:

• Serve with cheese boards
• Pair with soups or chili
• Enjoy with dips or spreads
• Snack on their own

How to Store:

• Room temperature: Airtight container, up to 1 week
• Freeze: Up to 2 months
• If they soften, re-crisp in oven for a few minutes

Frequently Asked Questions:

Why aren’t my crackers crispy?
They may be too thick—roll thinner or bake longer.

Can I skip chilling?
Not recommended—the dough will be harder to handle.

Can I use active starter?
Yes, but discard gives the best flavor and texture.

Do I have to use cheese?
No—it’s optional but adds great flavor.
 

Homemade Sourdough Sandwich Bread

A soft, slightly sweet sourdough bread made with a traditional starter and slow overnight rise.

This sourdough bread recipe is one of those treasured finds tucked into my mom’s recipe box. It’s simple, hearty, and made the old-fashioned way—left to rise slowly overnight on the kitchen counter.

Unlike a rustic artisan sourdough, this bread is softer and slightly sweet, thanks to a touch of sugar and oil. It’s perfect for slicing, toasting, or serving warm with butter.

There’s something special about baking bread this way—just a few ingredients, a little time, and the reward of fresh homemade loaves. 

Ingredients:

7 1/2 cups flour, divided
1/3 c. sugar
1/2 c. olive or vegetable oil
1 Tbsp. salt
1 c. active sourdough starter

Directions:

In a large bowl, combine 1 1/2 cups flour, sugar, oil, salt, and starter.  Stir well with a wooden spoon for about 1 minute until smooth.

Gradually add remaining flour, mixing until a soft dough forms. When it becomes too stiff to stir, turn it out onto a lightly floured surface.

Knead for 8–10 minutes, until the dough is smooth and elastic.

Place dough in a greased bowl, turning once to coat.
Cover and let rise at room temperature for 8–12 hours (overnight).

Punch down the dough. Turn onto a floured surface and knead again for 8–10 minutes.

Divide dough into 3 equal portions. Shape into loaves.

Place into greased loaf pans. Brush tops lightly with oil. Cover and let rise in a warm place for 4–5 hours, until doubled.

Preheat oven to 350°F. Bake for 30–40 minutes, until golden brown and hollow-sounding when tapped.

Remove from pans immediately.
Brush tops with butter and cool on a wire rack.

Tips for Best Success:

• Make sure your starter is active and bubbly
• Dough should be soft, not dry
• Don’t rush the rises—this is a slow bread
• If your kitchen is cool, rise times may be longer
• Lightly oil hands when shaping to prevent sticking

Variations & Substitutions:

• Whole wheat: Replace up to 2 cups of flour
• Honey instead of sugar: Use equal amount
• Butter instead of oil: For richer flavor
• Add-ins: Seeds, oats, or herbs
• Sweeter bread: Increase sugar slightly

Serving Suggestions:

• Slice and serve warm with butter
• Toast for breakfast
• Use for sandwiches
• Great with soups and stews

How to Store:

• Room temperature: 3–4 days (wrapped well)
• Refrigerator: Not recommended (dries out)
• Freeze: Slice and freeze up to 2 months

Frequently Asked Questions:

Is this a traditional sourdough?
No—this is a softer, enriched sourdough-style bread.

Why didn’t my bread rise well?
Your starter may not have been active enough.

Can I use less flour?
Only slightly—dough should stay soft but not sticky.

Can I bake this the same day?
This recipe is designed for an overnight rise for best flavor. 

Easy Hamburger Potato Casserole

A hearty skillet bake with seasoned ground beef, tender potatoes, and a creamy, cheesy sauce. 

This is the kind of meal my mom made when she wanted something filling, simple, and satisfying. Ground beef, potatoes, and a creamy sauce baked together into one comforting dish.

She didn’t need anything fancy—just a cast iron skillet and a handful of ingredients. Sometimes she would even add a little of her homemade hot sauce for extra flavor.

It’s a hearty, stick-to-your-ribs kind of meal that brings back memories of warm kitchens and family dinners around the table.

Ingredients:

1 pound ground beef 
1 onion chopped fine
2 cloves garlic, minced 
1 green pepper, chopped
salt and pepper to taste 
4 potatoes, sliced thin
1/4 tsp paprika
1 1/4 c. heavy cream
1 to 1/2 c. Shredded cheddar cheese, pepper jack or your favorite 

Directions:

Preheat oven to 375°.

In a cast iron skillet over medium-high heat, cook ground beef, onion, green pepper, and garlic until the beef is browned and vegetables are softened. Season with salt and pepper. Remove from heat and spread evenly in the skillet.

Thinly slice potatoes (about 1/8-inch thick) for even cooking.

Arrange half of the potatoes over the beef mixture. Season lightly with salt, pepper, and half the paprika. 

Pour half of the cream over the potatoes. Then sprinkle half of the cheese on top.

Add remaining potatoes. Season again lightly with salt, pepper, and remaining paprika.

Pour the remaining cream evenly over the top.

Cover the skillet with a lid or foil. Bake for 40–50 minutes, or until potatoes are nearly tender.

Remove the cover. Sprinkle remaining cheese over the top.

Bake uncovered for 10–15 minutes, until potatoes are fully tender, and the top is golden and bubbly.

Let sit for 5–10 minutes before serving to allow the sauce to thicken.

Serve and enjoy. 

Tips for Best Success:

Slice potatoes thin and even so they cook through
Cover tightly while baking to steam the potatoes
Don’t skip the resting time—it thickens the sauce
Use a mandoline if you have one for uniform slices
If potatoes aren’t tender, bake covered a bit longer

Variations & Substitutions:

Add hot sauce to the meat mixture
Add mushrooms: Cook with the beef
Swap protein: Ground turkey or sausage
Extra creamy: Add a little sour cream or cream cheese
Herbs: Add thyme or parsley

Serving Suggestions:

Serve with a simple green salad
Add buttered green beans or corn
Pair with warm bread or biscuits
Great as a one-dish meal

How to Store:

Refrigerator: 3–4 days in airtight container
Reheat: Oven or microwave with a splash of milk/cream
Freeze: Up to 2 months (best if slightly underbaked before freezing)

Frequently Asked Questions:

Why are my potatoes still firm?
They may be sliced too thick—cover and bake longer.

Can I make this ahead of time?
Yes, assemble and refrigerate, then bake when ready.

Can I use milk instead of cream?
Yes, but the dish will be less rich.

Do I need to peel the potatoes?
Optional—peeling gives a softer texture.

Old-Fashioned Vanilla Butter Cake

A soft, fluffy vanilla butter cake made from scratch with simple ingredients—just like mom used to make.

My mom was known for her homemade cakes. She rarely used a boxed mix—everything was made from scratch, just the way she learned.

This cake came from her recipe box, and it’s one she made often. Her secret was simple: mix it well. She always said the batter should look light, fluffy, and almost like whipped topping when it’s ready.

The result is a soft, tender cake with a rich vanilla flavor—perfect for frosting or serving just as it is. It’s simple, dependable, and full of that homemade goodness that never goes out of style.

Ingredients:

2 c. white sugar
1 c. butter, softened
4 eggs, room temperature
2 Tbs. vanilla extract
3 c.  flour
3 1/2 tsp. baking powder
1/4 tsp.  salt
1 1/2 c. whole milk, room temperature

Directions:

Preheat oven to 350°F. Grease and flour the bottom of a 9x13-inch baking pan.

In a large mixing bowl, beat butter and sugar together for about 5–8 minutes, until light, fluffy, and pale in color.

Add eggs one at a time, beating well after each addition (about 3 minutes per egg). Stir in vanilla.

In a separate bowl, whisk together flour, baking powder, and salt.

Reduce mixer speed to low. Add 1/3 of the flour mixture, beating well. Then pour in 1/3 of the milk, beating well. Repeat until all is added, mixing thoroughly, scraping the bowl as needed.

Batter should be light, fluffy, and smooth—similar to thick whipped topping.

Pour into prepared pan and smooth the top.

Bake for 30–35 minutes, or until a toothpick comes out clean.

Remove cake from the oven and place the pan on a wire rack for 10 minutes. Invert the cake onto wire rack; remove pan and let cake cool completely before frosting.

Tips for Best Success:

• Use room temperature ingredients (very important)
• Cream butter and sugar long enough—it builds structure
• Scrape the bowl often for even mixing
• Bake until just done—don’t overbake

Variations & Substitutions:

• Lemon version: Add 1 tablespoon lemon zest
• Almond flavor: Replace 1 tsp vanilla with almond extract
• Layer cake: Divide into two 9-inch round pans
• Cupcakes: Bake 18–22 minutes
• Buttermilk option: Substitute milk for buttermilk for tang

Serving Suggestions:

• Frost with buttercream or chocolate frosting
• Dust with powdered sugar for a simple finish
• Serve with fresh berries and whipped cream
• Great base for birthday or celebration cakes

How to Store:

• Room temp: Covered, up to 3 days
• Refrigerator: Up to 5 days
• Freeze: Wrap tightly and freeze up to 2 months

Frequently Asked Questions:

Why is my cake dense?
Usually from under-creaming butter and sugar or too little flour.

Can I use a hand mixer?
Yes, just make sure to cream long enough.

Can I reduce the sugar?
Slightly, but it affects texture—best to keep as written.

What frosting works best?
Classic vanilla or chocolate buttercream works beautifully.

 

 

Old-Fashioned Pork Chops in Creamy Milk Onion Gravy

Tender pork chops simmered in a rich, creamy onion gravy—an easy, comforting family dinner.

This was one of those meals my mom often made—simple, hearty, and always satisfying. She would cook pork chops low and slow in a rich onion gravy and serve them over mashed potatoes for a complete, comforting meal.

The pork would turn out tender and flavorful, and the gravy was always smooth and lump-free—perfect for spooning over everything on the plate. She didn’t need anything fancy, just a few pantry staples and a good skillet.

While she would sometimes use a can of cream of mushroom soup, she preferred to make her own gravy. She knew the ingredients that went into her gravy and none of them were man-made processed junk.  This version keeps things simple while still delivering that same cozy, home-cooked taste.

Ingredients:

4 bone-in pork chops
Salt and pepper to taste
1 tsp. paprika
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/4 tsp. cayenne pepper (optional, for a bit of heat)
2 Tbs. cooking oil (such as vegetable or canola oil)
2 Tbs. butter
1 onion, thinly sliced
2 garlic cloves, minced
2 Tbs. flour
2 c. milk
Salt and pepper to taste

Directions:

In a small bowl, combine salt, pepper, paprika, garlic powder, onion powder, and cayenne (if using). Rub the seasoning evenly over both sides of the pork chops.

Heat oil in a large skillet (cast iron works best) over medium-high heat. Add the pork chops and sear for 3–4 minutes per side, until nicely browned. Remove from the skillet and set aside.

Reduce heat to medium. Add butter to the same skillet. Once melted, add the sliced onions and cook for about 5 minutes, until soft and translucent. Stir in the garlic and cook for 30–60 seconds until fragrant.

Sprinkle the flour over the onions and garlic. Cook, stirring constantly, for about 1–2 minutes to remove the raw flour taste.

Reduce heat to medium or medium-low.  Slowly pour in the milk a little at a time, stirring constantly to keep the gravy smooth and lump-free.  Continue stirring and cook for 5–7 minutes, until the gravy thickens. Keep the heat gentle—do not let it boil rapidly.

Return the pork chops to the skillet. Spoon some gravy over the top. Cover, reduce heat to low, and simmer for 20–25 minutes, or until the pork chops are tender and fully cooked.

Taste the gravy and adjust salt and pepper as needed. Serve hot with plenty of onion gravy.

Tips for Best Success:

• Don’t skip browning – this builds flavor for both the pork and gravy
• Slice onions thinly so they soften nicely
• Stir constantly when adding liquid to avoid lumps
• Keep heat low when simmering so pork stays tender
• If gravy thickens too much, add a splash of broth or milk

Variations & Substitutions:

• Add mushrooms: Slice and sauté with onions
• Use boneless pork chops: Reduce simmer time slightly
• Spicy version: Add a few dashes of hot sauce 
• Dairy-free: Replace milk with more broth
• Herb flavor: Add a pinch of thyme or rosemary

Serving Suggestions:

• Serve over mashed potatoes (classic!)
• Pair with buttered noodles or rice
• Add a side of green beans or corn
• Serve with fresh bread or biscuits to soak up gravy

How to Store:

Refrigerator: Store in an airtight container for up to 3–4 days
Reheat: Warm gently on the stovetop, adding a splash of broth or milk
Freezer: Can be frozen up to 2 months (gravy may separate slightly but will come back together when reheated)

Frequently Asked Questions:

How do I keep the gravy smooth?
Stir constantly when adding the broth and milk, and add liquid gradually.

Can I make this ahead of time?
Yes! It reheats very well and may even taste better the next day.

Can I use water instead of broth?
You can, but broth adds much more flavor.

How do I know when pork chops are done?
They should reach an internal temperature of 145°F and be tender.

Crispy Homemade Potato Patties from Scratch

Crispy, golden potato patties made from scratch with simple ingredients—just like grandma used to make.

This potato patty recipe comes from my dad, but it goes back even further—to his mother’s kitchen. She made these often, turning a few simple ingredients into something warm, filling, and comforting.

My dad carried that tradition on, making them the same way he remembered—crispy on the outside, soft and tender on the inside. They were never fancy, but they didn’t need to be. Sometimes the simplest recipes are the ones that stay with us the longest.

These potato patties are a reminder of those meals made from scratch, with care, using what you had on hand. They’re budget-friendly, satisfying, and best served hot from the skillet.

Ingredients:

3 large potatoes (about 2 pounds), peeled
2 large eggs, lightly beaten
1 Tbs. grated onion
2 Tbs. flour
1 tsp. salt
1/4 tsp. pepper
1/2 tsp baking powder
Vegetable oil for frying

Directions:

Finely grate the peeled potatoes. Place them in a colander or strainer and press gently to remove excess liquid.

Transfer the drained potatoes to a large bowl. Add the eggs, grated onion, flour, salt, pepper, and baking powder. Stir until well combined.

In a large skillet (cast iron works best), heat about 1/8 inch of vegetable oil over medium to medium-high heat until hot.

Scoop about a heaping tablespoon of the potato mixture into the skillet. Flatten gently with the back of a spoon or spatula to form a patty.

Fry for about 3–4 minutes per side, or until golden brown and crispy. Turn once.

Remove and place on a paper towel–lined plate. Serve immediately while hot and crisp.

Tips for Best Success:

• Drain potatoes well – too much moisture = soggy patties
• Use a hot skillet so they crisp up properly
• Don’t overcrowd the pan—cook in batches
• Press them thin for crispier edges
• Use cast iron if possible for best browning

Variations & Substitutions:

• Add cheese: Mix in 1/4 cup shredded cheddar for extra flavor
• Herbs: Add chopped parsley or chives
• Onion swap: Use onion powder (1/2 tsp) if you don’t have fresh
• Gluten-free: Use gluten-free flour
• Leftover mashed potatoes: Can be used, but reduce eggs slightly

Serving Suggestions:

• Serve with sour cream or applesauce (classic!)
• Pair with eggs and bacon for breakfast
• Serve alongside roast meat or sausage
• Top with a fried egg for a simple meal
• Great as a snack straight from the pan

How to Store:

• Refrigerator: Store in an airtight container for up to 3 days
• Reheat: Reheat in a skillet or oven to keep them crispy
• Freezer: Freeze in a single layer, then store up to 2 months

Frequently Asked Questions:

Why are my potato patties soggy?
Too much moisture in the potatoes. Be sure to drain them well before mixing.

Can I make these ahead of time?
Yes, but they’re best fresh. Reheat in a skillet for best texture.

Can I bake instead of fry?
You can, but they won’t be as crispy. Frying gives the best texture.

What type of potatoes work best?
Russet potatoes are ideal because they crisp up nicely.

Buffalo Ranch Shredded Chicken

Easy Slow Cooker or Stovetop Chicken Sandwiches with Bold Flavor

 

This Buffalo Ranch Pulled Chicken is one of those simple, flavorful meals that comes together with very little effort but delivers big on comfort. In our home, my mom would often make dishes like this using what she had on hand — and instead of store-bought sauces, she preferred her own homemade hot sauce, which gave everything a special touch.

Slow-cooked until tender and easy to shred, the chicken soaks up all the bold buffalo flavor, balanced by the creamy, herby ranch seasoning. It’s the kind of meal that works just as well for a busy weeknight as it does for feeding a hungry group.

Served on soft hoagie rolls or over rice or noodles, it’s hearty, satisfying, and full of that homemade goodness that brings everyone back for seconds.

Slow Cooker Method:

Ingredients: 

5 chicken breasts, skinless, boneless
1/2 Tbs. parsley
1 tsp. garlic powder
1 Tbs. onion powder
1/2 tsp. thyme
1/4 tsp. salt
1 package dry ranch dressing, or 2 Tbsp. homemade – see below
1 c. ((17.5 fluid ounce bottle) buffalo wing sauce
2 Tbs. butter 
6 hoagie rolls, split lengthwise, or rice, or noodles  

Directions: 

Place the chicken breasts into a slow cooker.

In a medium bowl, combine the parsley, garlic powder, onion powder, thyme, salt, ranch seasoning, and buffalo wing sauce. Stir until well mixed.

Pour the sauce mixture evenly over the chicken, turning the chicken to coat.

Cover and cook on low for 4 to 6 hours, or until the chicken is tender and easy to shred.

Using two forks or tongs, shred the chicken directly in the slow cooker.

Add the butter and stir until melted and fully incorporated into the sauce.

Serve the shredded chicken on hoagie rolls, or over rice or noodles.

Homemade Ranch Seasoning 

Ingredients:   

1/3 cup dry buttermilk powder
1 Tbs. garlic powder
1 Tbs. onion powder
2 tsp. dried parsley
1 1/2 teaspoons dried dill
1 to 1 1/2 tsp. dried chives
1 tsp. fine sea salt
1/2 tsp. sugar
1/2 tsp. dried tarragon optional but recommended
1/4 tsp. pepper or to taste
1/4 tsp. mustard powder 

Directions: 

Combine buttermilk powder, garlic powder, onion powder, parsley, dill, chives, salt, sugar, tarragon, pepper, mustard and powder in a jar with a tight fitting lid. 

Shake the jar to combine the ingredients thoroughly.  

Store in a cool dry place 

Use 2 tablespoons of homemade ranch seasoning to replace 1 (1-ounce) packet of store-bought ranch seasoning mix. 

Stovetop Option: (Quick Method):

If you don’t have time to use the slow cooker, this Buffalo Ranch Pulled Chicken can easily be made on the stovetop in about 30 minutes.

Place the chicken breasts in a large skillet, sauté pan, or Dutch oven.

In a bowl, combine the parsley, garlic powder, onion powder, thyme, salt, ranch seasoning, and buffalo sauce. Pour the mixture over the chicken, turning to coat evenly.

Add 1/4 to 1/2 cup water or chicken broth to the pan to help prevent sticking and create a light sauce.

Cover and cook over medium-low heat for 20–30 minutes, turning once or twice, until the chicken is fully cooked and tender.

Remove the chicken from the pan and shred using two forks. Return the shredded chicken to the skillet.

Add the butter and stir until melted and fully incorporated into the sauce.

Simmer uncovered for 5–10 minutes, allowing the sauce to thicken slightly and coat the chicken.

Serve as directed.

Helpful Tip:

Cutting the chicken into large chunks before cooking can reduce the cooking time and help the chicken cook more evenly on the stovetop.

Tips for Best Success:

• Cook on LOW for the most tender, juicy chicken
• Don’t overcook—check at 4 hours if your slow cooker runs hot
• Shred the chicken in the sauce to keep it moist
• Use thighs instead of breasts for even juicier results
• Let it sit for 10–15 minutes after shredding so flavors soak in

Variations & Substitutions:

• Milder version: Use half buffalo sauce + half BBQ sauce
• Spicier: Add cayenne pepper or extra hot sauce
• Creamy version: Stir in 2–4 oz. cream cheese after shredding
• Low-carb: Serve in lettuce wraps instead of rolls
• Different protein: Works well with turkey or pork

Serving Suggestions:

• Piled high on toasted hoagie rolls
• Over buttery rice or egg noodles
• In wraps or tortillas
• On baked potatoes
• With coleslaw or a simple green salad

How to Store:

• Refrigerator:  Store in an airtight container for up to 4 days
• Freezer:  Freeze for up to 3 months
• Reheating:  Warm gently on the stove or microwave, adding a splash of broth or sauce if needed

Frequently Asked Questions:

Can I use frozen chicken?
Yes, but thawing first is recommended for even cooking and food safety.

Is this very spicy?
It has a mild to medium heat. You can adjust by choosing a milder buffalo sauce.

Can I make this in the Instant Pot?
Yes—cook on high pressure for 12–15 minutes, then shred.

Can I make it ahead of time?
Absolutely. It tastes even better after sitting as the flavors develop.  

Ham and Potatoes Au Gratin

A simple, hearty casserole made with tender potatoes, savory ham, and a creamy cheese sauce. 

Growing up, potatoes were a staple at our table. My mom had a way of turning simple ingredients into meals that never felt repetitive or boring. She could take something as basic as potatoes and make it into a dish the whole family looked forward to.

This ham and potatoes au gratin was one of those meals. It’s hearty, comforting, and a great way to use leftover ham. Baked together in a creamy cheese sauce, it’s the kind of dish that fills the kitchen with warmth and brings everyone to the table.

Simple, practical, and made with love—just the way family recipes should be.

Ingredients:

2 Tbs. butter, divided
1 onion, chopped
1 sweet bell pepper, chopped
3 medium potatoes, cut into 1/2 inch pieces
1 lb. ham, cooked
1/4 c. mayonnaise
1 Tbs. flour
3/4 c. milk
salt and pepper
1 1/2 c. shredded cheddar cheese

Directions:

Preheat the oven to 350°F. Lightly grease an 11 x 7-inch baking dish or casserole dish.

In a large skillet, melt 1 tablespoon of butter over medium heat. Add the chopped onion and bell pepper and sauté until tender, about 4–5 minutes. Remove from heat.

Stir in the diced potatoes, ham, and mayonnaise. Mix until well combined, then transfer the mixture to the prepared baking dish.

In the same skillet, melt the remaining 1 tablespoon of butter over medium heat. Stir in the flour and cook for 1–2 minutes, stirring constantly, to remove the raw flour taste.

Gradually whisk in the milk, stirring constantly to prevent lumps. Continue cooking until the mixture comes to a gentle boil and thickens slightly, about 2–3 minutes.

Reduce heat to low and stir in the shredded cheese until melted and smooth. Season with salt and pepper to taste.

Pour the cheese sauce evenly over the potato mixture.

Cover with a lid or a sheet of foil and bake for 40–50 minutes, or until the potatoes are fork-tender and the casserole is hot and bubbly.

Remove foil during the last 10 minutes if you’d like a lightly golden top.

Tips for Best Success:

• Cut potatoes evenly for consistent cooking
• Don’t skip covering—this helps soften the potatoes
• Use freshly shredded cheese for smoother sauce
• Taste sauce before baking and adjust seasoning

Variations & Substitutions:

• No ham? Use cooked bacon or leftover chicken
• Add veggies: peas, corn, or broccoli
• Cheese swap: Colby Jack or Swiss works well
• Lighter version: Use half mayo or substitute sour cream
• Extra creamy: Add 2–3 tablespoons cream cheese

Serving Suggestions:

• Serve with a simple green salad
• Pair with dinner rolls or bread
• Great as a side dish for holiday meals
• Delicious on its own as a main dish

How to Store:

• Refrigerator: up to 4 days (covered)
• Reheat: oven or microwave until hot
• Freeze: up to 2 months (best after baking)

Frequently Asked Questions:

Can I make this ahead of time?
Yes—assemble, cover, and refrigerate. Bake when ready (add extra time).

Do I have to peel the potatoes?
No, but peeling gives a softer texture.

Can I use leftover holiday ham?
Absolutely—this is perfect for that.

Why is my sauce too thick?
Add a splash of milk before baking or when reheating.

Old-Fashioned Rich Sweet Dough

A rich, buttery yeast dough perfect for sweet rolls, holiday breads, and cherished family traditions. (Family Easter Bread Recipe)

 

Happy Easter! This rich sweet dough comes from my aunt, who had a true gift for baking. She could turn simple ingredients into the most beautiful breads and rolls, filling her kitchen with warmth and the comforting smell of fresh baking.

I came across this handwritten recipe tucked inside one of my mom’s old cookbooks, and it immediately brought back memories of holidays and family gatherings. This dough is soft, rich, and slightly sweet, with a hint of orange that makes it perfect for special occasions.

It’s the kind of recipe that takes time and care—but the results are well worth it. Whether shaped into rolls, braided loaves, or traditional holiday breads, this dough carries on a tradition of baking with love.

Ingredients:

2 c. sugar
1/2 tsp. salt
2 c. milk (scalded, then cooled to lukewarm)
2 cakes fresh yeast (or 6 packets / 4 1/2 Tbs. active dry yeast)
6 large eggs, beaten
1 c. (2 sticks) butter, melted and cooled
11–12 cups flour
2 tsp. grated orange zest

Optional (for finishing):

1 egg + 1 tablespoon water (egg wash)
Sesame seeds or nuts 

Directions: 

In a saucepan, heat the milk just until it begins to steam (do not boil). Remove from heat and let cool to lukewarm.

In a large mixing bowl, combine the sugar and salt. Pour the warm milk over the mixture and stir until dissolved.

Add the yeast and stir until fully dissolved.

Stir in the beaten eggs and about 5 1/2 cups of the flour. Mix well with a wooden spoon until smooth.

Add the melted butter (cooled to lukewarm) and mix until fully incorporated.

Stir in the remaining flour (about 5½ to 6 cups) along with the orange zest. When the dough becomes too stiff to stir, turn it out onto a well-floured surface.

Lightly flour the top of the dough, cover with wax paper or a towel, and let rest for 10 minutes (this helps make kneading easier).

Knead the dough for about 8–10 minutes, adding flour as needed, until smooth and elastic.

Place the dough in a greased bowl, turning once to coat all sides. Cover and let rise in a warm place until doubled, about 1to 2 hours.

Punch down the dough, turn it, and let rise again until doubled.

Shape into rolls or loaves and place into greased pans. Cover and let rise again until doubled.

Brush tops with egg wash if desired. Bake at 375°F until golden brown and baked through (about 25–35 minutes, depending on size).

Tips for Best Success:

• Make sure milk is lukewarm, not hot (hot will kill yeast)
• This is a soft dough, not stiff—don’t add too much flour
• Allow full rise times—don’t rush
• Knead until smooth and elastic for best texture
• Use a warm, draft-free place for rising

Variations & Substitutions:

• No fresh yeast? Use active dry yeast (as listed above)
• Flavor twist: Add vanilla or a bit of lemon zest
• Raisin version: Add 1–2 cups raisins after first mix
• Holiday bread: Shape into braids or round loaves
• Sweeter rolls: Add a light glaze after baking

Serving Suggestions:

• Serve warm with butter
• Perfect for holiday meals or brunch
• Use for cinnamon rolls or sweet buns
• Toast leftovers for breakfast

How to Store:

• Room temperature: 2–3 days (covered)
• Refrigerator: up to 5 days
• Freeze: up to 2 months (wrap tightly)

Frequently Asked Questions:

Can I make this dough ahead of time?
Yes, refrigerate after first rise and use the next day.

Why is my dough too sticky?
It’s meant to be soft—add flour gradually, not too much.

Can I freeze the dough?
Yes, after shaping or after first rise.

Do I have to use orange zest?
No, but it adds a lovely traditional flavor.