Mom's Old-Fashioned Applesauce Muffins with Cinnamon Sugar Topping

A tender, spice-filled muffin coated in buttery cinnamon sugar and inspired by generations of family baking.

There is nothing quite like the warm, comforting scent of homemade applesauce muffins baking in the oven to make the day brighter. This cherished recipe comes straight from my mother's recipe box.

Mom would make these especially during the peak of apple season. It was a busy, beautiful time in her kitchen—alongside baking these treats, she would spend days canning fresh applesauce, spiced apple butter, and perfect apple pie fillings to line our pantry shelves for the long winter months. 

These muffins capture that exact nostalgic, cozy kitchen feeling. Packed with warm autumn spices and finished with a buttery cinnamon-sugar crust, they are a tender, moist bite of family history.

Ingredients:

2 c. flour
1/2 c. brown sugar or granulated sugar
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 tsp. cinnamon
1/2 tsp. nutmeg
2 eggs
1 1/2 c. applesauce
1/2 c. butter, melted
1/2 c. chopped apple (optional)
1/4 c. sour cream

Topping:
1/4 c. butter, melted 
3 Tbs. sugar
1/4 tsp. cinnamon
1/4 tsp. nutmeg

Directions:

Preheat the oven to 375°F. Line a muffin tin with paper liners or lightly grease the muffin cups.

In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.

In a separate bowl, whisk together the eggs, applesauce, melted butter, chopped apple (if using), and sour cream until well combined.

Add the wet ingredients to the dry ingredients. Stir gently just until combined. Do not overmix.

Fill the prepared muffin cups about 3/4 full.

Bake for 17 to 20 minutes, or until a toothpick inserted into the center comes out clean.

While the muffins are baking, prepare the topping. 

Melt the butter in a small saucepan over low heat. 

In a shallow bowl, combine the sugar, cinnamon, and nutmeg.

When the muffins come out of the oven, allow them to cool for 2 to 3 minutes. While still warm, dip the tops into the melted butter, then into the cinnamon-sugar mixture.

Place the muffins on a wire rack and allow the topping to set before serving.

Tips for Best Success: 

• Place the muffins on a wire rack and allow the topping to set before serving.
• Use unsweetened applesauce if you prefer a less sweet muffin.
• Measure flour by spooning it into the measuring cup and leveling it off for the best texture.
• Do not overmix the batter or the muffins may become dense.
• For extra apple flavor, include the optional chopped apple.
• Dip the muffins in the topping while still warm so the cinnamon sugar adheres well.
• Allow the melted butter to cool slightly before dipping to prevent soggy muffin tops.

 Variations and Substitutions: 

Serving Suggestions:

These muffins are wonderful served:

• Warm with coffee or tea
• Alongside a fall breakfast spread
• With homemade apple butter
• As an afternoon snack
• Packed into lunch boxes
• Served with fresh fruit and yogurt for brunch

How to Store:

• Store at room temperature in an airtight container for up to 3 days.
• Store in an airtight container for up to 1 week in the refrigerator.
• Freeze in a freezer-safe container or bag for up to 3 months. Thaw at room temperature before serving.

Frequently Asked Questions:

Can I use sweetened applesauce?
Yes. Sweetened applesauce works well, although the muffins will be slightly sweeter.

Can I leave out the sour cream?
Yes. Plain Greek yogurt makes an excellent substitute.

Can I make these without the chopped apples?
Absolutely. The chopped apples are optional and add extra texture, but the muffins are delicious without them.

Why are my muffins dense?
Overmixing the batter is usually the cause. Stir only until the ingredients are combined.

Can I make mini muffins?
Yes. Reduce the baking time to approximately 10 to 12 minutes.

Can these be frozen?
Yes. They freeze beautifully for up to three months. 

Restaurant-Style Mexican Pizza at Home - Better Than Takeout

Layers of seasoned beef, creamy beans, cheese, and crispy tortillas make this family favorite irresistible.

 

This recipe wasn't originally from my mother's recipe box, but it found its way into our family collection after a friend shared it with my son. The first time we made it, we were surprised by how much better it tasted than the fast-food version we were trying to replace.

The ingredient list may look long, but most of the ingredients are simple pantry spices. Once everything is prepared, the pizzas come together quickly. Crispy tortillas are layered with creamy seasoned refried beans, taco-seasoned beef, homemade sauce, and plenty of melted cheese.

It's become one of my son's favorite meals, and it's easy enough for a weeknight dinner while still feeling like a special treat.

Ingredients:

Beef Filling:
1 lb. ground beef
1 onion, finely chopped
1 Tbsp chili powder
1 1/2 tsp. cumin
1 tsp. salt
1 tsp. black pepper
1/2 tsp. paprika
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. dried oregano
Pinch of cayenne pepper or red pepper flakes 
1/2 c. shredded cheddar cheese, or pepper jack or mozzarella

Crispy Tortillas: 
4 10-inch flour tortillas
Oil for frying

Sauce:
1 (8 oz.) can tomato sauce
1 tsp.  smoked paprika
1 tsp. cumin
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. red pepper flakes
1 tsp. white vinegar

Refried Beans:  
1 (16 oz.) can refried beans or spicy hot chili beans, undrained
2 Tbs. butter
2 Tbs. sour cream
1/2 tsp. garlic powder
1/2 tsp onion powder
1/2 tsp. chili powder
1/2 tsp. cumin
1/4 tsp. oregano
1/8 tsp. marjoram'1/8 tsp. cinnamon
Salt and pepper to taste

Toppings: 
1 c. cheddar, or pepper jack or mozzarella cheese, shredded
2 roma tomatos, chopped fine (optional)
2 jalapenos, sliced thin 

Directions: 

In a large cast iron skillet over medium heat, cook the ground beef and onion until the beef is browned and no longer pink.  Drain excess grease if necessary.

Stir in the chili powder, cumin, salt, pepper, paprika, garlic powder, onion powder, oregano, and cayenne pepper.
Cook for 1 minute to bloom the spices.

Stir in 1/2 cup shredded cheese and cook until the cheese is melted.  Remove from heat and keep warm.

Lightly coat a large skillet with oil over medium heat.  Fry each tortilla for 1 to 2 minutes per side until lightly golden and crisp around the edges while remaining slightly pliable in the center. Repeat with remaining tortillas.

In a small saucepan, combine the tomato sauce, smoked paprika, cumin, garlic powder, onion powder, red pepper flakes, and vinegar.

Bring to a gentle simmer and cook for 3 to 5 minutes.  Remove from heat.

In a medium saucepan over medium heat add the refried beans.  If you are using spicy hot chili beans, do not drain the beans.  Use an immersion blender to blend the beans smooth.  

Stir in the butter, sour cream, garlic powder, onion powder, chili powder, cumin, oregano, marjoram, cinnamon, salt, and pepper.

Cook for 3 to 4 minutes, stirring frequently, until hot and creamy.

Place one tortilla on a baking sheet.  Spread half of the bean mixture over the tortilla.  Top with half of the beef mixture.  Spoon a few tablespoons of sauce over the beef. Sprinkle with 1/4 cup cheese.  Place a second tortilla on top.  Spread a thin layer of sauce over the top tortilla.  Sprinkle with another 1/4 cup cheese.  Top with jalapeño slices if desired. Repeat for the second pizza.

Bake for 4 to 6 minutes, or until the cheese is melted.  Remove from oven.

Sprinkle with diced tomatoes if desired. 

Slice, serve and enjoy.

Tips for Best Success:

• Crisp the tortillas before assembling to prevent sogginess.
• Freshly shred cheese for the smoothest melt.
• Don't overload the pizzas with sauce.
• Let the pizzas sit for 2 minutes before slicing.
• Use a pizza cutter for clean slices.
• Cast iron skillets work beautifully for browning the beef.

Variations and Substitutions:

• Use shredded cooked chicken instead of ground beef.
• Add extra jalapeños and hot sauce.
• Replace the beef with black beans.
• Add sliced black olives and green onions.
• If you want lower carb count, use low-carb tortillas.

Serving Suggestions:

Serve with:

• Spanish rice
• Mexican rice
• Refried beans
• Guacamole
• Salsa
• Sour cream
• Pico de gallo
• Mexican street corn
• Garden salad

How to Store:

• Store leftovers in an airtight container and refrigerate for up to 3 days.
• To reheat, bake at 350°F for 8 to 10 minutes to restore crispness.
• Freeze assembled, unbaked pizzas for up to 2 months.

Frequently Asked Questions:

Can I make these ahead of time?
Yes. Assemble and refrigerate for several hours before baking.

Why fry the tortillas first?
This keeps them crispy and prevents sogginess.

Can I use corn tortillas?
Yes, though flour tortillas create a texture closer to restaurant-style Mexican pizza.

Can I use store-bought taco seasoning?
Absolutely.

Can I make it less spicy?
Reduce or omit the cayenne and jalapeños.

What cheese works best?
Cheddar, Pepper Jack, Monterey Jack, or a Mexican blend all work well.

Old-Fashioned Honey Ginger Cookies

Sweet honey and warm spices make these cookies impossible to resist. 

This recipe comes from my grandmother, who somehow managed to keep a large family fed while still finding time to bake wonderful treats. Her kitchen was often filled with the comforting aroma of freshly baked cookies, breads, and cakes.

These honey spice cookies were one of her simple but delicious recipes. Made with brown sugar, honey, ginger, cinnamon, and cloves, they have a warm flavor that's perfect any time of year. The coating of granulated sugar gives them a lightly crisp exterior while the centers remain soft and tender.

It's amazing how a handful of basic pantry ingredients can create a cookie that's been enjoyed by generations of family members.

Ingredients:

1 c. brown sugar, packed
1/2 c. butter or shortening
1 egg
1/4 c. honey or dark corn syrup
1 1/2 tsp. baking powder
1 1/2 tsp. soda
1 tsp. ginger
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. cloves
2 1/4 c. flour
Granulated sugar

Directions: 

Preheat the oven to 350°F. Line baking sheets with parchment paper.

In a large mixing bowl, cream together the brown sugar and butter until light and fluffy.

Add the egg and honey. Mix until well combined.

Stir in the baking powder, baking soda, ginger, salt, cinnamon, and cloves.

Gradually add the flour and mix until a soft dough forms.

Roll the dough into 1-inch balls.  Roll each dough ball in granulated sugar until coated.

Place the cookies about 2 inches apart on the prepared baking sheets.

Bake for 12 to 15 minutes, or until lightly golden around the edges.

Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.  Cool completely before storing.

Makes about 2 dozen cookies.

Tips for Best Success:

• Let the butter soften before mixing for easier creaming.
• Measure flour correctly by spooning it into the measuring cup and leveling it off.
• Avoid overmixing once the flour is added.
• For softer cookies, remove them from the oven when the centers still look slightly soft.
• Allow the cookies to cool on the baking sheet before moving them.
• Use fresh spices for the best flavor.

Variations and Substitutions:

• Replace the honey with molasses for a stronger gingerbread flavor.
• A teaspoon of orange zest adds a lovely citrus note.
• Bake an extra minute or two for a crispier cookie.
• Stir in ½ cup finely chopped walnuts or pecans.
• Top cooled cookies with a simple powdered sugar glaze.
• Buckwheat or wildflower honey adds deeper flavor.

Serving Suggestions:

These cookies are delicious with:

• Coffee
• Hot tea
• Hot chocolate
• Milk
• Apple cider
• Vanilla ice cream

Perfect for:

• Holiday cookie trays
• Cookie exchanges
• Bake sales
• Afternoon snacks
• Lunch boxes
• Family gatherings

How to Store:

• Store in an airtight container for up to 1 week at room temperature.
• Store in the refrigerator for up to 2 weeks.
• Freeze baked cookies for up to 3 months.
• The dough can be rolled into balls and frozen before baking.

Frequently Asked Questions:

Can I use shortening instead of butter?
Yes. The recipe was originally written for either butter or shortening.

Can I use dark corn syrup instead of honey?
Yes. Both work well and produce slightly different flavors.

Are these cookies soft or crispy?
They are mostly soft with lightly crisp edges.

Can I make the dough ahead of time?
Yes. Refrigerate the dough for up to 2 days before baking.

Why roll the cookies in sugar?
The sugar coating adds sweetness, sparkle, and a slightly crisp exterior.

Can I freeze the cookies?
Absolutely. They freeze very well. 

Vintage Ham Balls with Sweet Mustard Glaze

 A vintage newspaper recipe of tender ham and pork meatballs baked in a sweet and tangy brown sugar glaze, that's perfect to serve any time.

An old newspaper clipping recipe that has stood the test of time. These tender ham balls are made with finely ground ham, pork, and a simple binder of milk, crackers, and egg. 

They're delicious as a hearty snack, party appetizer, or served as a main dish. The rich brown sugar and mustard glaze caramelizes beautifully in the oven and truly takes these ham balls over the top.

Ingredients:

1 lb. fully cooked ham, cubed
1 lb. ground pork
1 c.milk
1 c. crushed crackers or stuffing mix
1 egg, lightly beaten
1/4 c. brown sugar
1 Tbs. mustard (ground or prepared)
1/2 teaspoon salt

Glaze:
1 c. brown sugar
1/4 c. vinegar
1 Tbs. mustard (ground or prepared) 

Directions:

Preheat oven to 350°F. Grease a 15 x 10 x 1-inch baking pan.

Working in batches if needed, pulse the cubed ham in a food processor until finely ground.

In a large bowl, combine the ground ham, ground pork, milk, crushed crackers or stuffing mix, egg, brown sugar, mustard, and salt.  Mix gently just until combined. Avoid overmixing.

Shape the mixture into 1-inch balls and place them in a single layer in the prepared baking pan.

To make the glaze, combine the brown sugar, vinegar, and mustard in a small saucepan over medium heat.

Cook and stir until the brown sugar has completely dissolved.

Spoon or pour half of the glaze over the ham balls.
Bake for 15 minutes.

Remove the pan from the oven and carefully turn the ham balls over.

Pour the remaining glaze over the ham balls and return to the oven.

Bake for an additional 15 to 20 minutes, or until the ham balls are cooked through, and the glaze is bubbling.

Serve warm. 

Tips for Best Success:

• Use fully cooked ham for the best texture and flavor.
• Pulse the ham finely, but avoid turning it into a paste. A slightly coarse grind gives the ham balls better texture.
• Mix gently once the ingredients are combined. Overmixing can make the ham balls dense.
• Use lean ground pork to prevent excess grease in the pan.
• Shape evenly sized balls so they cook uniformly.
• Turn carefully halfway through baking to keep the ham balls intact and ensure they are evenly glazed.
• Warm the glaze until smooth before pouring it over the ham balls for even coverage.
• If the mixture seems too wet, add a few more crushed crackers. If too dry, add a splash of milk.

Variations and Substitutions:

• Add 1/2 cup finely crushed pineapple to the meat mixture.
• Replace half the brown sugar in the glaze with maple syrup.
• Add 1/4 teaspoon cayenne pepper or a dash of hot sauce to the glaze.
• Add 1/2 teaspoon ground cloves to the glaze for a festive flavor.
• Use cracker crumbs, bread crumbs, or quick oats instead of stuffing mix.
• Substitute ground turkey for the ground pork for a lighter version.
• Apple cider vinegar can replace white vinegar.
• Dijon mustard can be used in place of prepared yellow mustard.
• Honey can replace part of the brown sugar in the glaze.

Serving Suggestions:

• Serve as an appetizer with toothpicks for parties and potlucks.
• Pair with mashed potatoes and green beans for a comforting family meal.
• Serve alongside scalloped potatoes and a garden salad.
• Add to a holiday buffet with baked beans and dinner rolls.
• Serve over rice for an easy weeknight dinner.
• Include on a game-day snack table with cheese, crackers, and vegetable trays.

How to Store:

• Store in the refrigerator in an airtight container for up to 4 days.
• Freeze cooked ham balls and glaze in freezer-safe containers for up to 3 months.
• Reheating
• Oven: Bake at 325°F until heated through, about 15–20 minutes.  Add a spoonful of water if the glaze has thickened too much during storage.

Frequently Asked Questions:

Can I make ham balls ahead of time?
Yes. Shape the ham balls and refrigerate them up to 24 hours before baking.

Can I freeze ham balls before baking?
Yes. Freeze the shaped ham balls on a baking sheet, then transfer to a freezer bag. Thaw before baking.

What kind of ham works best?
Fully cooked smoked ham provides the best flavor and texture.

Can I use leftover holiday ham?
Absolutely. This recipe is an excellent way to use leftover baked ham.

Why are my ham balls falling apart?
The mixture may need additional cracker crumbs, or the ham may have been processed too coarsely.

Can I make these larger?
Yes. Increase the baking time as needed and verify they are fully cooked in the center.

Do I have to use the glaze?
The glaze is highly recommended because it provides the signature sweet-and-tangy flavor, but the ham balls can be baked without it. 

Mom's Sweet and Tangy Green Beans

A family favorite side dish inspired by the green beans Mom grew in her garden every year.

This green bean recipe comes from my mother's recipe box and reminds me of the many summers she spent tending her garden. Every year she grew green beans and preserved them by canning and freezing so we could enjoy them throughout the year.

She used those green beans in countless recipes, but this simple skillet side dish was always a favorite. The smoky bacon, sweet onion, tangy vinegar, and touch of brown sugar create a wonderful balance of flavors that transforms ordinary green beans into something special.

Maybe it was the fresh garden beans that made it taste so good, or maybe it was the love and care she put into every meal she prepared for her family. I think it was both.

Ingredients:

4 slices thick-cut bacon, chopped
1 onion, finely chopped 
2 cloves garlic, minced
1 Tbs. vinegar
3/4 c. chicken broth
1 Tbs. brown sugar
1/4 tsp. freshly ground black pepper
1/8 tsp. salt
1 1 (10 to 12 ounce) bag frozen cut green beans or 1 pound fresh green beans, trimmed and cut into bite-sized pieces

Directions:

In a large cast iron skillet over medium heat, cook the bacon until crisp, about 8 to 10 minutes.

Remove the bacon with a slotted spoon and place on a paper towel-lined plate. Once cool enough to handle, crumble or chop into smaller pieces.  Drain off all but 2 tablespoons of the bacon grease.

Add the onion to the skillet and sauté until softened and lightly browned, about 4 minutes.

Stir in the garlic and vinegar. Cook for 1 minute, stirring frequently.

Add the chicken broth, brown sugar, pepper, and salt. Bring the mixture to a gentle boil.

Stir in the green beans and cooked bacon.  Cover and reduce the heat to medium-low.  Cook for 10 to 15 minutes, stirring occasionally, until the green beans are tender.  If using fresh young, slender green beans, cook for 15 to 20 minutes.  If using larger more mature beans, cook them for 25 to 35 minutes

Add additional broth if needed.

Serve hot.

Saving Bacon Grease: 

My mother rarely let anything go to waste, and bacon grease was no exception. After cooking bacon, she would strain the warm grease through a fine mesh strainer or a piece of cheesecloth into a clean glass jar to remove any bits of bacon.

Once cooled, the jar was stored in the refrigerator and used whenever a recipe needed a little extra flavor. A spoonful of bacon grease can add wonderful savory flavor to many dishes, including:

• Fried potatoes
• Hash browns
• Scrambled eggs
• Green beans
• Cornbread
• Gravy
• Pinto beans
• Soups and stews
• Fried cabbage
• Sautéed onions

How to Store Bacon Grease:

• Allow the grease to cool slightly, but do not let it harden completely.
• Strain it into a clean glass jar with a tight-fitting lid.
• Store in the refrigerator for up to 3 months.
• For longer storage, freeze it for up to 1 year.
• Always use a clean spoon when removing bacon grease from the jar, and discard it if it develops an off odor or unusual appearance.

Personal Note:

Mom always kept a jar of bacon grease in the refrigerator. If a recipe needed a little extra flavor, she'd reach for that jar before anything else. Whether it was fried potatoes, green beans, or cornbread, a spoonful of bacon grease made everything taste a little more like home.

Tips for Best Success:

• Use thick-cut bacon for the best flavor.
• Don't discard all of the bacon grease—it adds richness to the dish.
• Sauté the onions until lightly browned for extra sweetness.
• Stir occasionally to prevent sticking.
• Taste before serving and adjust the salt if needed, especially if your bacon is salty.
• Fresh garden green beans can be substituted but may require longer cooking.

Variations and Substitutions:

• Trim and cut fresh green beans into bite-sized pieces. Increase cooking time as needed.
• Substitute diced ham for some or all of the bacon.
• Increase the brown sugar to 2 tablespoons if you want it sweeter.
• For a little heat, add a pinch of crushed red pepper flakes.
• Apple cider vinegar adds a slightly sweeter tang.
• Sauté sliced mushrooms with the onions for extra flavor.

Serving Suggestions:

This side dish pairs wonderfully with:

• Roasted chicken
• Meatloaf
• Pork chops
• Ham
• Fried chicken
• Pot roast
• Mashed potatoes
• Cornbread
• Rice dishes
• Holiday dinners

How to Store:

• Store leftovers in an airtight container for up to 4 days.
• Freeze for up to 2 months, although the texture may soften slightly after thawing.
• Reheat in a skillet over medium-low heat or in the microwave until warmed through.

Frequently Asked Questions:

Can I use canned green beans?
Yes. Reduce the cooking time since canned green beans are already tender.

Can I use fresh green beans?
Absolutely. Fresh garden beans work wonderfully but may need a few extra minutes of cooking.

What kind of vinegar works best?
White vinegar or apple cider vinegar both work well.

Can I make this ahead of time?
Yes. The flavors often improve after sitting for a few hours.

Can I double the recipe?
Yes. Use a larger skillet and increase the cooking time slightly if necessary.

Why add sugar to green beans?
The brown sugar balances the vinegar and enhances the natural sweetness of the onions and green beans.

Mom's Crispy Herb Butter Roasted Chicken

Crispy skin, juicy meat, and a blend of classic herbs make this chicken unforgettable.

This roasted chicken recipe comes from my mother's recipe box and was a favorite family meal. The chicken always came out tender, juicy, and packed with flavor, while the skin roasted to a beautiful golden brown crispness.

One thing my mom always did was remove the backbone before roasting the chicken. She never let anything go to waste. The backbone was wrapped and frozen to use later when making homemade chicken broth or chicken soup. By flattening the chicken before roasting, it cooked more evenly and produced wonderfully crispy skin.

The herb butter mixture creates a flavorful crust while keeping the meat moist and delicious. It's a simple recipe that turns an ordinary chicken into a memorable family dinner.

Ingredients:

1 whole 3-4 lbs. chicken, giblets and neck removed
1/2 c. butter, softened
1 tsp. thyme
1 tsp. parsley
1 1/2 tsp. salt
1 tsp. pepper
1/2 tsp. marjoram
1/2 tsp. rosemary
1/2 tsp. sage
1/2 tsp. garlic powder
1/2 tsp. coriander
1/4 tsp. nutmeg
1/4 tsp. paprika

Directions:

Preheat the oven to 350°F. Prepare a large roasting pan, sheet pan, or a cast iron skillet.  A roasting rack if you have one.

Place the chicken breast-side down on a cutting board.  Using kitchen shears or a sharp knife, cut along one side of the backbone. Repeat on the other side and remove the backbone. Reserve it for making broth or soup if desired.

Turn the chicken over and press firmly on the breastbone until the chicken lays flat.

In a small bowl, combine the thyme, parsley, salt, pepper, marjoram, rosemary, sage, garlic powder, coriander, nutmeg, and paprika.

Sprinkle a small amount of the seasoning mixture inside the cavity of the chicken.

Place the chicken skin-side up in the roasting pan or skillet. If using a roasting rack, place the chicken on top of the rack.

Rub the softened butter evenly over the entire surface of the chicken.

Sprinkle the remaining seasoning mixture evenly over the buttered chicken.

Let the chicken sit at room temperature for 20 to 30 minutes.

Roast for 55 to 60 minutes, or until an instant-read thermometer reads 160°F in the breast and 165°F to 170°F in the thickest part of the thigh.

Remove from the oven and allow the chicken to rest for 10 minutes before carving.
Serve and enjoy.

Tips for Best Success:

• Pat the chicken dry before applying the butter for crispier skin.
• Use kitchen shears to remove the backbone more easily.
• Let the chicken rest before roasting to take the chill off.
• Use an instant-read thermometer for perfect doneness.
• Allow the chicken to rest after roasting so the juices redistribute.
• Save the backbone and carcass for homemade broth.

Variations and Substitutions:

• Add the zest of one lemon to the butter mixture and place lemon slices under the chicken.
• Increase the garlic powder to 1 teaspoon or add minced fresh garlic to the butter.
• Replace regular paprika with smoked paprika for a subtle smoky flavor.
• Use fresh rosemary, thyme, and parsley if available.
• Replace some or all of the butter with olive oil.

Serving Suggestions:

Serve with:

• Mashed potatoes
• Seasoned rice
• Roasted vegetables
• Green beans
• Buttered corn
• Glazed carrots
• Garden salad
• Dinner rolls
• Homemade gravy
• Chicken stuffing

How to Store:

• Refrigerate leftovers in an airtight container for up to 4 days.
• Freeze cooked chicken for up to 3 months.
• Reheat covered in a 300°F oven until warmed through, or microwave individual portions.
• Don't waste the bones.  Save the backbone and carcass for homemade chicken broth, soup, or stock.

Frequently Asked Questions:

What does spatchcocking a chicken do?
Removing the backbone and flattening the chicken helps it cook more evenly and often results in crispier skin.

Can I prepare the chicken ahead of time?
Yes. Season the chicken several hours ahead and refrigerate until ready to roast.

How do I know when the chicken is done?
Use an instant-read thermometer. The breast should reach 160°F and the thigh should reach 165°F to 170°F.

Can I use fresh herbs?
Absolutely. Fresh herbs add wonderful flavor.

Why let the chicken rest before carving?
Resting allows the juices to redistribute throughout the meat.

Can I use this seasoning blend on turkey?
Yes. The herb blend works beautifully on turkey as well.

Uncle's Moist Jalapeño Cheese Cornbread

My mom's favorite spicy cornbread recipe, made with garden-fresh jalapeños and plenty of cheddar cheese.

This recipe has a special place in our family because it was my mom's brother who introduced her to hot peppers through this cornbread. Before that, spicy foods weren't something she sought out. After tasting this cheesy jalapeño cornbread, she was hooked.

Every year afterward, my mom planted hot peppers in her garden and experimented with different varieties. Jalapeños were always one of her must-grow peppers. Whether she served this cornbread with chili, soup, or a summer barbecue, it quickly became a family favorite.

Made with creamed corn, sour cream, cheddar cheese, and fresh jalapeños, this cornbread is moist, flavorful, and has just the right amount of heat.

Ingredients:

3 large eggs
1 c. sour cream full fat is recommended
1/4 c. butter melted and cooled a bit
1/4 c. sugar
1 (15 oz. can) creamed corn
2 tsp. baking powder
1/2 tsp. salt
1 1/4 c. flour
1/4 c. yellow cornmeal
2 jalapeños, diced
1 3/4 c. shredded cheddar cheese divided

Directions:

Preheat the oven to 375°F. Grease an 8x8-inch or 9x9-inch baking dish.

In a small saucepan, melt the butter over low heat. Set aside to cool slightly.

In a large mixing bowl, whisk the eggs until light and frothy.

Add the sour cream and cooled melted butter. Mix until smooth.

Stir in the sugar, creamed corn, baking powder, and salt until well combined.

Add the flour and cornmeal. Stir just until combined. Do not overmix.

Fold in the diced jalapeños and 1 1/2 cups of the shredded cheddar cheese.

Pour the batter into the prepared baking dish and spread evenly.

Sprinkle the remaining 1/4 cup cheese over the top.

Bake for 40 to 45 minutes, or until golden brown and a toothpick inserted in the center comes out clean.

Allow the cornbread to cool for about 5 minutes before slicing and serving.

Tips for Best Success:

• Use full-fat sour cream for the richest texture.
• Let the melted butter cool slightly so it doesn't cook the eggs.
• Remove the jalapeño seeds for milder heat.
• Wear gloves when handling hot peppers if you have sensitive skin.
• Do not overmix the batter or the cornbread may become dense.
• Shred your own cheese for the best melting and texture.
• Check for doneness at 40 minutes, as ovens vary.

Variations and Substitutions:

• Leave some jalapeño seeds in the batter or add a third pepper.
• Substitute diced green bell peppers for some or all of the jalapeños.
• Replace part of the cheddar with Pepper Jack cheese.
• Fold in ½ cup cooked, crumbled bacon.
• Add 1 cup of drained whole-kernel corn.
• Use a 1-to-1 gluten-free flour blend.

Serving Suggestions:

This cornbread pairs perfectly with:

• Chili
• Taco soup
• Beef stew
• Ham and bean soup
• BBQ ribs
• Pulled pork
• Smoked brisket
• Fried chicken
• Pinto beans
• Collard greens

It's also delicious served warm with butter and honey.

How to Store:

• Room Temperature:  Store tightly covered for up to 2 days.
• Refrigerator:  Store in an airtight container for up to 5 days.
• Freezer:  Wrap individual pieces and freeze for up to 3 months.
• Reheating:  Warm in the microwave for 15 to 20 seconds or in a 300°F oven until heated through.

Frequently Asked Questions:

Is this cornbread spicy?
With the seeds removed, it has a mild heat. Leaving some seeds in will make it spicier.

Can I use canned jalapeños?
Yes. Drain them well before adding.

Can I make this ahead of time?
Absolutely. It reheats beautifully.

Why is my cornbread dense?
Overmixing the batter is usually the cause.

Can I use Greek yogurt instead of sour cream?
Yes. Full-fat Greek yogurt works well.

Can I double the recipe?
Yes. Bake it in a 9x13-inch pan and add a few extra minutes to the baking time.

Mom's No-Knead Toast Bread

A simple homemade bread recipe that's perfect for toast, sandwiches, and everyday meals.

This bread recipe comes from my mother's recipe file and has become one of our favorite everyday loaves. Our family enjoys toast almost every morning, and this bread makes some of the best toast you'll ever eat.

One of the things I love most about this recipe is how easy it is. There is no kneading required. Simply mix the dough, spread it into the pan, let it rise, and bake. It's a wonderful recipe for beginner bread bakers or anyone who wants fresh homemade bread without spending a lot of time working the dough.

Fresh from the toaster with plenty of butter is our favorite way to enjoy it. Sometimes we add jelly, and other times we spread it with cream cheese, sprinkle on Parmesan cheese, and finish it with a little, (or sometimes a lot) garlic powder for a savory treat.

Ingredients:

3 c. Flour
1 Tbs. sugar
1 1/2 tsp. salt
1/4 tsp. baking soda
1 Tbs. instant yeast * (See Notes for active yeast.)
1 c. milk
1/4 c. water
2 Tbs. olive oil or vegetable oil 
yellow cornmeal, to sprinkle in pan

Directions:

Preheat the oven to 350°F. Lightly grease an 8½ x 4½-inch loaf pan and sprinkle the bottom and sides with cornmeal.

In a large bowl, whisk together the flour, sugar, salt, baking soda, and instant yeast.

In a small saucepan, combine the milk, water, and oil. Heat over low heat until the mixture reaches 120°F to 130°F.

Pour the warm yeast and milk mixture into the flour mixture.

Stir with a wooden spoon until thoroughly combined. Continue beating the dough for 2 to 3 minutes until smooth and beginning to look elastic.

Transfer the dough to the prepared loaf pan and spread it evenly.  Cover with a clean tea towel or lightly greased plastic wrap.  Let rise in a warm place for 45 minutes to 1 hour, or until the dough is just crowned above the rim of the pan.

Remove the cover and bake for 22 to 27 minutes, or until golden brown.

Allow the bread to cool in the pan for 5 minutes.
Remove from the pan and place on a wire rack.
Brush the top with butter, if desired.

Cool completely before slicing.

*Notes:

If you are using regular yeast instead of instant yeast, place the yeast into warm water with 1 tsp. sugar. Place in a warm location and allow to proof for 10 minutes. Heat the milk and oil in a small sauce pan until it reaches a temperature of 105° F. No hotter, or it will kill the yeast. 

Tips for Best Success:

• Use fresh yeast for the best rise.
• Check the liquid temperature with a thermometer.
• Don't add extra flour; the dough should be softer than traditional kneaded bread dough.
• Let the bread rise only until slightly above the rim of the pan.
• Cool completely before slicing to prevent a gummy texture.
• Store the bread in a sealed bag once fully cooled to keep it soft.

Variations and Substitutions:

• If you want Whole Wheat Bread, replace 1 cup of the all-purpose flour with whole wheat flour.
• For Honey Bread, substitute honey for the sugar.
• If you want to make Herb Bread, add 1 teaspoon Italian seasoning or dried herbs.
• To make Garlic Bread, add 1 teaspoon garlic powder to the dry ingredients.
• To make Cheese Bread, stir in ½ cup shredded cheddar or Parmesan cheese.

Serving Suggestions:

This bread is perfect for:

• Buttered toast
• Toast with jelly or jam
• Peanut butter toast
• Cream cheese toast
• Garlic Parmesan toast
• Grilled cheese sandwiches
• French toast
• Egg sandwiches
• BLT sandwiches
• Homemade croutons

How to Store:

• Room Temperature:  Store in an airtight container or bread bag for up to 4 days.
• Refrigerator:  Not recommended, as refrigeration can dry out homemade bread.
• Freezer:  Wrap tightly and freeze for up to 3 months. When ready to serve thaw at room temperature and toast as desired.

Frequently Asked Questions:

Can I use active dry yeast?
Yes. Proof it in the warm water with 1 teaspoon of sugar for about 10 minutes before adding it to the dry ingredients.

Why didn't my bread rise?
Old yeast, cool room temperatures, or liquid that was too hot can affect the rise.

Can I use bread flour?
Yes. Bread flour will produce a slightly chewier loaf.

Why is my bread dense?
Too much flour or insufficient rising time can create a dense loaf.

Can I double the recipe?
Yes. Divide the dough between two loaf pans.

Do I need a stand mixer?
No. A wooden spoon works perfectly for this recipe.

Homemade Crunchy Taco Rice Skillet

Skip the boxed mix and make this easy homemade taco rice skillet with simple pantry ingredients.

This recipe comes from my mother's recipe file, and it recently helped solve a supper dilemma at our house. My son and I were craving Hamburger Helper Crunchy Taco, but I couldn't justify paying over two dollars for a box when I already had the ingredients at home.

I remember when those boxed meals cost about a dollar, and even less when they were on sale. After digging through my mother's recipe stash, I found this homemade version. We had tortilla chips in the pantry and everything else we needed on hand.

The result was a flavorful, cheesy taco rice skillet that tasted even better than the boxed version. It's quick, filling, budget-friendly, and made with ingredients you can recognize.

Ingredients: 

1 lb. ground beef
1 onion, chopped
2 cloves garlic, minced
1 Tbs. chili powder
1 1/2 tsp. cumin
1 tsp. salt
1 tsp. pepper
1/2 tsp. paprika
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. oregano
Pinch of cayenne pepper 
1/2 c. salsa
2 2/3 c. chicken broth
1 c. long grain white rice
1 c. shredded sharp cheddar cheese
Tortilla chips

Directions:

In a large cast iron skillet or Dutch oven over medium-high heat, cook the ground beef and onion until the beef is browned and the onion is softened. Drain excess grease if needed.

Add the garlic and cook for 30 seconds.

Stir in the chili powder, cumin, salt, pepper, paprika, garlic powder, onion powder, oregano, and cayenne pepper.
Add the salsa, chicken broth, and rice. Stir well and bring to a gentle simmer. Cover and reduce the heat to low.

Cook for 18 to 22 minutes, stirring occasionally, until the rice is tender and most of the liquid has been absorbed.  Brown rice may require up to 45 minutes and additional broth.

Add the shredded cheddar cheese and stir until it is melted and creamy.  Remove from heat, cover and let stand for 5 minutes.

Serve in bowls topped with tortilla chips, extra cheese, salsa, or your favorite taco toppings.

Tips for Best Success:

• Use freshly shredded cheese for the smoothest texture.
• Stir occasionally while the rice cooks to prevent sticking.
• Keep the heat low once the mixture is simmering.
• Use a tight-fitting lid to help the rice cook evenly.
• Taste before serving and adjust the seasoning if needed.
• Let the skillet rest for 5 minutes before serving, so the flavors can settle.

Variations and Substitutions:

• Use ground turkey or chicken instead of ground beer.
• Add extra cayenne pepper, diced jalapeños, or hot salsa for a spicier flavor.
• Stir in a can of black beans or pinto beans.
• Use Mexican cheese blend or pepper jack cheese, instead of cheddar. 
• Add corn, bell peppers, and diced tomatoes.
• Replace the beef with black beans, pinto beans, or a meat substitute and use vegetable broth for a vegetarian meal.

Serving Suggestions:

Serve with:

• Extra tortilla chips
• Salsa
• Sour cream
• Diced tomatoes
• Shredded lettuce
• Sliced black olives
• Jalapeños
• Guacamole
• Avocado slices
• Mexican-style corn
• Simple green salad

How to Store:

• Refrigerator:  Store leftovers in an airtight container for up to 4 days.
• Freezer:  Freeze in airtight containers for up to 3 months.
• Reheating:  Add a splash of broth before reheating in the microwave or on the stovetop to restore moisture.

Frequently Asked Questions:

Can I use brown rice?
Yes. Brown rice will require additional cooking time and may need extra broth.

Can I make this ahead of time?
Absolutely. It reheats very well for lunches and busy weeknights.

Can I use store-bought taco seasoning?
Yes. Substitute about 2 tablespoons taco seasoning for the spice mixture.

Why is my rice still crunchy?
It may need additional cooking time or a little more broth. Cover and continue cooking until tender.

Can I make this in a Dutch oven?
Yes. A Dutch oven works perfectly for this recipe.

Is this better than the boxed version?
Many people think so because you control the ingredients, seasoning, and amount of cheese.

Old-Fashioned Homemade Brownies with Chocolate Frosting

Rich chocolate brownies topped with a simple homemade frosting from my aunt's recipe collection. 

This brownie recipe came from my aunt and quickly became a favorite in our family. My mother made these brownies often because they were easy, dependable, and always disappeared quickly.

Most of the time she served them plain, allowing the rich chocolate flavor to shine through. For holidays, church suppers, birthdays, and family gatherings, she would often add a layer of chocolate frosting while the brownies were still warm. The frosting melts slightly into the top, creating an extra special treat.

Whether you enjoy them frosted or unfrosted, these old-fashioned brownies are rich, chocolatey, and perfect for sharing.

Ingredients: 

Brownies: 
1/2 c. unsweetened cocoa
2 c. flour
2 c.sugar
4 large eggs
1 c.butter melted
4 tsp. vanilla

Frosting:
1/4 c. evaporated milk or real milk I used evaporated
1/4 c. butter softened
3 c. powdered sugar
1/4 c. unsweetened cocoa

Directions:

Preheat the oven to 350°F. Grease a 9x13-inch baking pan or spray with nonstick cooking spray.

In a large bowl, combine the melted butter and cocoa powder. Beat until smooth.

Add the sugar and flour. Mix until well combined.

Add the eggs and vanilla extract. Mix just until combined. Do not overmix.

Spread the thick batter evenly into the prepared baking pan.

Bake for 25 to 30 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs.  Allow the brownies to cool for about 10 minutes before frosting.

Make the Frosting

In a medium bowl, beat together the softened butter and cocoa powder until smooth.

Add the vanilla extract.

Gradually mix in the powdered sugar.

Add the milk, a tablespoon at a time, until the frosting reaches a smooth, spreadable consistency.  Spread the frosting over the still-warm brownies.

Allow the brownies to cool completely before cutting into squares. 

Tips for Best Success:

• Measure the flour correctly by spooning it into the measuring cup and leveling it off.
• Don't overmix after adding the eggs.
• Frost the brownies while they're still slightly warm for the best texture.
• Start with less milk in the frosting and add more only if needed.
• Use good-quality cocoa powder for the richest chocolate flavor.
• Let the brownies cool completely before slicing for neat squares. 

Variations and Substitutions: 

• Leave them unfrosted. They're delicious on their own and slightly less sweet.
• Stir in 1 cup chopped walnuts or pecans.
• Mix 1 cup semi-sweet chocolate chips into the batter.
• To make mocha brownies, add 1 teaspoon instant espresso powder to the batter.
• Drizzle melted peanut butter over the frosting.
• Use dutch-process cocoa, for a deeper chocolate flavor and darker color.

Serving Suggestions:

Serve these brownies with:

• Cold milk
• Hot coffee
• Hot chocolate
• Vanilla ice cream
• Fresh strawberries
• Raspberries
• Whipped cream

How to Store:

• Room Temperature:  Store in an airtight container for up to 4 days.
• Refrigerator:  Store for up to 1 week.
• Freezer:  Freeze unfrosted or frosted brownies for up to 3 months.
• To Serve:  Thaw overnight in the refrigerator or at room temperature.

Frequently Asked Questions:

Can I make these brownies without frosting?
Absolutely. They're delicious both frosted and unfrosted.

Why are my brownies dry?
Overbaking is the most common cause. Check them around the 25-minute mark.

Can I use regular milk instead of evaporated milk?
Yes. Either works well in the frosting.

Can I make these ahead of time?
Yes. They stay fresh for several days and often taste even better the next day.

Can I double the recipe?
This recipe already fills a 9x13-inch pan. For a larger batch, make two pans.

Can I add nuts?
Yes. Walnuts and pecans are both excellent additions. 

Mom's Tender Pork Chops with Creamy Garlic Gravy

A comforting family recipe for juicy pork chops cooked low and slow in a cast iron skillet.  

My mom's pork chops were always tender, juicy, and full of flavor. She relied on her well-seasoned cast iron skillet and cooked them low and slow, allowing the meat to become perfectly tender while developing a delicious golden-brown crust. She finished the dish with a rich and creamy garlic gravy.  

There was always plenty of gravy to spoon over mashed potatoes or soak up with a piece of bread. This simple family recipe turns ordinary pork chops into a comforting meal that feels like Sunday dinner any night of the week.

Ingredients:  

1 Tbs. olive oil
4 pork chops, bone-in (about 1½ to 2 inches. If the pork chops are thinner, they will cook evenly but will not have time to develop as much golden-brown color on the surface.)
Salt and pepper to taste 
1 Tbs. butter
2 Tbs.  flour
3 cloves garlic, minced
1 c. chicken broth
1 1/2 c. heavy whipping cream
1 tsp. Italian seasoning
Salt and pepper to taste

Directions:

Pat the pork chops dry with paper towels and season both sides generously with salt and pepper.

Add the olive oil to a large cast iron skillet, to coat the entire bottom. 

Place the pork chops in the cold skillet in a single layer.  Turn the heat to high. When the pork chops begin to sizzle, reduce the heat to medium.

Cook for 2 minutes, then flip the pork chops over and cook for 2 minutes on the other side. Continue turning them every 2 minutes until the internal temperature reaches 145°F.

Remove the pork chops from the skillet and let them rest while you prepare the gravy.

Melt the butter in the skillet over medium heat.  Whisk in the flour and cook for 1 minute, stirring constantly, to remove the raw flour taste.

Add the garlic and cook for about 30 seconds until fragrant.

Slowly whisk in the chicken broth, scraping up the flavorful browned bits from the bottom of the pan.  

Gradually whisk in the heavy cream until smooth. 

Stir in the Italian seasoning.

Bring the mixture to a gentle simmer and cook for 5 to 7 minutes, stirring occasionally, until the gravy is thick and creamy.  Season with salt and pepper to taste.

Return the pork chops to the skillet and spoon the gravy over them. Simmer for 1 to 2 minutes until heated through.

Serve with mashed potatoes, rice, biscuits, or crusty bread.

Tips for Best Success:

• Use thick, bone-in pork chops if possible. Chops that are 1½ to 2 inches thick stay juicier and work best with the cold-pan method.
• Start with a cold skillet. This is the key to the recipe. Starting cold allows the pork to cook gradually and evenly instead of seizing up from high heat.
• Pat the pork chops dry. Dry meat browns better and helps create a beautiful golden crust.
• Flip every 2 minutes. Frequent turning helps the chops cook evenly and prevents one side from overcooking.
• Use a meat thermometer. Remove the pork chops when they reach 135°F to 140°F, then finish them in the sauce until they reach 145°F.
• Don't rush the sauce. Let the broth reduce before adding the cream, so the sauce develops rich flavor and the right consistency.
• Rest the pork chops. A short rest before adding them back to the sauce helps keep the juices inside the meat.

Variations and Substitutions:

• Sauté sliced mushrooms after the garlic for a hearty mushroom cream sauce.
• Replace the heavy cream with half-and-half, though the sauce will be thinner and less rich.
• Boneless chops work too, but reduce the cooking time since they cook faster than bone-in chops.
• Stir in 1/4 cup grated Parmesan cheese at the end for an extra savory, creamy sauce.
• Use thyme, rosemary, or a Cajun seasoning blend instead of Italian seasoning for a different flavor profile.
• Use a dairy-free butter alternative and full-fat coconut milk or a dairy-free cooking cream, keeping in mind the flavor will change slightly.

Serving Suggestions:

These creamy garlic pork chops pair well with simple, comforting sides:

• Mashed potatoes
• Seasoned rice
• Buttered egg noodles
• Roasted potatoes
• Steamed green beans
• Roasted asparagus
• Glazed carrots
• Garden salad with vinaigrette
• Warm dinner rolls or crusty bread to soak up the sauce
• For a full comfort-food meal, serve them with mashed potatoes and green beans.

How to Store:

• Store leftover pork chops and sauce in an airtight container in the refrigerator for up to 3 days.
• Freeze in a freezer-safe container for up to 2 months. Cream sauces can separate slightly when thawed, but gentle reheating usually helps bring them back together.
• Reheat gently in a skillet over low heat, adding a splash of chicken broth or cream if the sauce has thickened too much. You can also microwave in short intervals, stirring the sauce between intervals.

Frequently Asked Questions:

Why start pork chops in a cold pan?
Starting in a cold skillet allows the pork chops to cook more evenly from the inside out, helping keep them tender and juicy.

Can I use thinner pork chops?
Yes, but reduce the cooking time. Thinner chops cook quickly and may not develop as much golden-brown color before reaching temperature.

Do I have to use a cast iron skillet?
Cast iron works best because it holds heat evenly and creates excellent browning, but a heavy stainless-steel skillet can also work.

How do I know when pork chops are done?
Use an instant-read thermometer. Pork is done when it reaches 145°F in the thickest part.

Can I make the sauce ahead of time?
Yes. You can make the sauce a few hours ahead and gently reheat it before serving, though it tastes best freshly made.

Can I use chicken breasts instead of pork chops?
You can adapt the sauce for chicken, but the cold-pan method is specifically designed for thick pork chops. Chicken breasts will need different cooking times.

Old-Fashioned Savory Rice

A simple, flavorful rice side dish from my mother's recipe box that's easy to make, budget-friendly, and pairs perfectly with almost any meal.

This seasoned rice recipe comes straight from my mother's recipe box. She made it often because it was inexpensive, easy to prepare, and always a welcome addition to the dinner table. The rice cooks in a flavorful blend of chicken seasoning, herbs, and spices, creating a delicious side dish that tastes much better than many boxed rice mixes.

If you're looking for a simple homemade side dish that goes with chicken, beef, pork, or even vegetables, this recipe is a wonderful addition to your recipe collection.

Ingredients:

2 c. long grain white rice, uncooked
4 c. water 
2 tsp. chicken powder or 2 cubes dissolved in boiling water
1 tsp. garlic powder 
1 tsp. onion powder 
1 tsp. paprika 
1/2 tsp. thyme 
2 Tbs. parsley 
1/2 tsp. salt
1/2 tsp. pepper
3 Tbs. butter

Directions: 

In a large saucepan over medium heat, combine the rice, water, chicken bouillon powder, garlic powder, onion powder, paprika, thyme, parsley, salt, and pepper.  Bring the mixture to a gentle simmer.  

Cover the saucepan with a tight-fitting lid and reduce the heat to medium-low.  Cook for 13 minutes without lifting the lid.

After 13 minutes, check the rice. If the liquid has been absorbed and the rice is tender, add the butter, replace the lid, and let the rice rest for 10 minutes.  If the rice is not yet tender, continue cooking for an additional 5 to 10 minutes. Add a small amount of extra water if needed.

Fluff the rice with a fork before serving.  

Tips for Best Success:

• Use a tight-fitting lid to keep the steam inside.
• Resist the urge to lift the lid while the rice cooks.
• Measure the rice and water accurately.
• Allow the rice to rest after cooking so it finishes steaming.
• Fluff with a fork rather than stirring with a spoon to keep the grains light and separate.
• If using bouillon cubes, dissolve them completely before adding.

Variations and Substitutions:

• Stir in peas, carrots, corn, or mixed vegetables during the last few minutes of cooking.
• Mix in cooked shredded chicken, diced ham, or cooked sausage for a complete meal.
• Try oregano, basil, rosemary, or Italian seasoning.
• Replace part of the water with chicken broth.
• Include a pinch of cayenne pepper or red pepper flakes.
• Brown rice can be used, but it will require additional water and a longer cooking time.

Serving Suggestions:

This seasoned rice pairs well with:

• Baked chicken
• Fried chicken
• Pork chops
• Meatloaf
• Roast beef
• Grilled steak
• Hamburger patties
• BBQ chicken
• Sausage
• Green beans
• Roasted vegetables
• Garden salad

How to Store:

• Refrigerator:  Store leftovers in an airtight container for up to 4 days.
• Freezer:  Freeze in freezer-safe containers or bags for up to 3 months.
• Reheating:  Add a splash of water before reheating in the microwave or on the stovetop to restore moisture.

Frequently Asked Questions:

Can I use chicken broth instead of water?
Yes. Chicken broth adds even more flavor to the rice.

Can I make this ahead of time?
Absolutely. It reheats very well and is great for meal prep.

Why is my rice still hard after cooking?
Different brands of rice absorb liquid differently. Continue cooking and add a little extra water if needed.

Can I double the recipe?
Yes. Use a larger saucepan and maintain the same cooking method.

Can I use instant rice?
This recipe is designed for regular long-grain rice. Instant rice will require different liquid amounts and cooking times.

What can I add for extra flavor?
Try sautéed onions, mushrooms, bell peppers, or additional herbs. 

Skillet Lemon Garlic Chicken with Cream Sauce

Crispy chicken thighs simmered in a rich lemon garlic cream sauce.

This recipe came from one of my son's friends, and it quickly became a favorite around our table. It is one of those meals that tastes like it took hours to prepare, yet it comes together with simple pantry ingredients and a single skillet.

The chicken thighs stay tender and juicy while the creamy lemon garlic sauce adds just the right amount of richness. The thyme and lemon help balance the cream, creating a flavorful dish that pairs beautifully with potatoes, rice, or fresh vegetables.

It's a wonderful recipe for busy weeknights, but it's also nice enough to serve when family and friends come over for supper.

Ingredients: 

6 chicken thighs, (about 1 ½ pounds)
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. paprika
Salt and black pepper, to taste
2 Tbs. olive oil
1 Tbs. butter
1 small shallot, minced or onion
3 cloves garlic, minced
1/2 c. chicken broth
1 Tbs. lemon juice
2/3 to 3/4 tsp. thyme
1/4 tsp. crushed red pepper flakes
1/3 c. heavy cream

Directions:

In a small bowl, combine the garlic powder, onion powder, paprika, salt, and pepper.  Sprinkle the seasoning evenly over both sides of the chicken thighs, then rub the seasoning into the meat.  
  
Heat the olive oil in a large cast iron skillet over medium heat.

Place the chicken thighs skin-side down in the skillet. Cook for 7 to 8 minutes, or until the skin is golden brown and crisp.  Turn the chicken thighs over and continue cooking for 15 to 25 minutes, or until the internal temperature reaches 165°F.  Transfer the cooked chicken to a plate and keep warm.

In the same skillet, add the butter, shallot, and garlic. Cook for about 1 minute, stirring frequently, until fragrant.

Stir in the chicken broth, lemon juice, thyme and crushed red pepper flakes.
Scrape the bottom of the skillet to loosen the browned bits. These add wonderful flavor to the sauce.

Reduce the heat to low and stir in the heavy cream.  Simmer gently for about 5 minutes, stirring occasionally, until the sauce thickens slightly.

Return the chicken thighs to the skillet and spoon some of the sauce over the top.

Serve and enjoy!

Tips for Best Success:

• Pat the chicken dry before seasoning for crispier skin.
• Allow the chicken to cook undisturbed while browning.
• Use fresh lemon juice for the best flavor.
• Simmer the sauce gently after adding cream to prevent curdling.
• Let the chicken rest for a few minutes before serving.

Variations and Substitutions: 

• Substitute boneless chicken thighs for quicker cooking.
• Replace thyme with rosemary or Italian seasoning.
• Add sliced mushrooms when cooking the shallot.
• Stir in baby spinach during the final few minutes.
• Use half-and-half instead of heavy cream for a lighter sauce.
• Add extra lemon juice if you enjoy a brighter citrus flavor.

Serving Suggestions:

This chicken pairs wonderfully with:

• Mashed potatoes
• Buttered egg noodles
• Rice or wild rice
• Roasted potatoes
• Steamed green beans
• Roasted asparagus
• Garden salad
• Homemade biscuits or crusty bread

How to Store:

• Refrigerator:  Store leftovers in an airtight container for up to 4 days.
• Freezer:  Freeze for up to 2 months. The sauce may separate slightly after thawing but usually comes back together when gently reheated.
• Reheating;  Warm in a skillet over low heat until heated through. Add a splash of broth or cream if needed.

Frequently Asked Questions:

Can I use chicken breasts instead?
Yes. Boneless chicken breasts work well, though they may cook more quickly than thighs.

Can I make this ahead of time?
Yes. Prepare the recipe up to a day ahead and gently reheat before serving.

Does the sauce taste strongly of lemon?
No. The lemon adds brightness without overpowering the creamy garlic flavor.

Can I leave out the red pepper flakes?
Absolutely. The dish is still delicious without them.

Why is my sauce too thin?
Allow it to simmer a few minutes longer, or add a little extra cream.