Snowball Cookies

A Buttery, Powdered Sugar Cookie Passed Down From My Aunt’s Kitchen

Snowball Cookies are one of those timeless treats that feel right at home during the winter months, though they’re welcome on the cookie tray any time of year. Buttery, tender, and generously coated in powdered sugar, these little cookies practically melt in your mouth.

This recipe came from my aunt, who was a wonderful baker. Her kitchen was always filled with the comforting aroma of cookies, rolls, bread, and pies, and everything she made was done with care and love. These snowball cookies were always a favorite — simple to make, easy to bake, and always a hit with family and friends. Best of all, you can enjoy these “snowballs” without ever having to step out into the cold.

Ingredients:

1 c. butter, softened
1/2 c. powdered sugar
2 tsp. vanilla
2 c. flour
1/4 tsp. salt
1 c. pecans, chopped
powdered sugar to roll the cookies in

Directions :

Preheat the oven to 350° F. Line a baking sheet with parchment paper or leave it ungreased.

In a large mixing bowl, beat the softened butter, powdered sugar, and vanilla with an electric mixer until smooth and creamy.

Add the flour and salt, mixing on low speed just until combined. Stir in the chopped pecans until evenly distributed throughout the dough.

Using your hands or a small cookie scoop, shape the dough into walnut-sized balls and place them on the prepared baking sheet, spacing them slightly apart.

Bake for 12–15 minutes, or until the bottoms are lightly golden while the tops remain pale. Be careful not to overbake — these cookies should stay light and tender. It’s better to slightly underbake than to bake them too long.

Remove the cookies from the oven and allow them to rest on the baking sheet for a minute or two. While still warm, gently transfer the cookies into a bowl of powdered sugar and roll them to coat completely.

Place the coated cookies on a wire rack to cool completely. Once cooled, roll them a second time in powdered sugar for that classic snowball appearance.

Serve and enjoy.

Helpful Tip for Coating the Cookies

For an easy and mess-free way to coat the cookies, place powdered sugar in a covered plastic container. Add a few cookies at a time, cover, and gently shake until coated. The first coating will be light, but the second roll in powdered sugar is what gives these cookies their beautiful snowy finish.

Seasoned French Fries

A Crispy, Oven-Baked Side Dish That Goes With Everything

Who doesn’t love a good batch of French fries? In our house, they’re the side dish everyone cheers for. Crispy on the outside, tender on the inside, and seasoned just right.  These oven-baked fries go with just about any meal—from burgers and sandwiches to meatloaf or fried chicken.

Baking them at home means you can control the seasoning, skip the deep fryer, and still get that comforting, golden goodness. These fries are simple, budget-friendly, and always disappear fast—especially when served hot and fresh from the oven.

Ingredients:

4 large Russet potatoes, (cut into fries or wedges)

1/4 c. olive oil

1 tsp. salt

1/2 tsp. pepper

2 tsp. paprika

2 tsp. garlic powder

2 tsp. onion powder 

Directions: 

Preheat the oven to 375°F. Line a large baking sheet with parchment paper and set aside.

Wash the potatoes well. You can leave the skins on for extra texture or peel them if you prefer.

Slice the potatoes into your desired size. We usually cut ours about 3/4 to 1 inch thick. A French fry cutter works great if you have one, but a sharp knife does the job just fine.

 Place the cut potatoes in a large bowl of very cold water and let them soak for at least 30 minutes. This helps remove excess starch and makes the fries crispier.

Drain the potatoes and dry them very well. A salad spinner works great, followed by patting them dry with a clean towel.

 Transfer the dry potatoes to a large bowl. Drizzle the olive oil over the top and toss until all the fries are evenly coated.

In a small bowl, mix together the salt, pepper, paprika, garlic powder, and onion powder. Sprinkle the seasoning over the fries and toss again to evenly distribute.

Arrange on the pan. Spread the seasoned potatoes out in a single layer on the prepared baking sheet. Try not to overcrowd them so they bake evenly.

Bake for 20 minutes. Then increase the oven temperature to 425°F and continue baking for another 10–25 minutes, turning the fries once or twice, until they are golden brown and cooked through. Thicker fries will take longer than thinner ones, so keep an eye on them to prevent burning.

Remove from the oven and serve hot. Taste and add extra salt or pepper if desired. 

Notes: 

The thicker the fries, the longer they will need to bake.

For extra crispiness, make sure the potatoes are very dry before adding the oil and seasonings.

These seasoned French fries are simple, satisfying, and always a welcome addition to the dinner table. 

Mom’s Country Fried Pork Chops

Crispy, golden pork chops with a simple, comforting homemade gravy

This is one of those meals that instantly takes me back to my mom’s kitchen. She made these country fried pork chops often, and they were always something special. The pork chops were crispy and golden-brown on the outside, tender and juicy on the inside, and always smothered in a rich, creamy gravy that tasted just as good as the chops themselves.

The simple drippings left in the skillet were all it took to create a rich, comforting sauce that poured beautifully over the pork chops and tasted so good. This is the kind of no-frills, old-fashioned cooking that fed families well and stretched every dollar.

Served with mashed potatoes, biscuits or a slice of homemade bread, this dish is pure comfort food and a reminder that some of the best meals come from simple ingredients and loving hands.

 Ingredients:

4 bone-in pork chops

1 c. buttermilk

1 c. flour

1 tsp. salt

1/2 tsp. black pepper

1/2 tsp. paprika

1/2 tsp. garlic powder

1/2 tsp. onion powder

1/4 c. vegetable oil (see notes)

 

For the Gravy:

2 Tbs. flour

1 1/2 c. milk

1/2 tsp. salt

1/2 tsp. black pepper 

Instructions:

Place the pork chops in a shallow dish and pour the buttermilk over them, turning to coat both sides. Let them sit for about 30 minutes to help tenderize the meat.

In a separate shallow dish, combine the flour, salt, pepper, paprika, garlic powder, and onion powder.

Heat the vegetable oil in a large cast iron skillet over medium heat until hot.

Remove each pork chop from the buttermilk, allowing the excess to drip off, then dredge in the seasoned flour mixture, shaking off any extra.

Carefully place the pork chops into the skillet and fry for 4–5 minutes per side, or until golden brown and cooked through. The internal temperature should reach 145°F. Transfer the pork chops to a paper towel-lined plate while you make the gravy.

For the Gravy 

In the same skillet, there should be at least 2 tablespoons of fat left from frying the pork chops. Add the butter if needed and keep the heat at medium.

Sprinkle in the flour and stir continuously for about 1 minute to cook out the raw flour taste.

Slowly pour in the milk, whisking constantly to keep the gravy smooth. Continue cooking until thickened, then season with salt and pepper to taste.

Pour the gravy into a serving bowl.  Serve the warm gravy over the top of the Country Fried Pork Chops.

Notes:  

Instead of using all vegetable oil, you can fry the pork chops in half oil and half butter, or bacon grease, just as many home cooks did.

Serve with mashed potatoes, biscuits, green beans, or corn for a classic comfort-food meal.

Old-Fashioned BBQ Chicken with Homemade Family Sauce

 A cozy oven-baked family recipe passed down through generations

BBQ chicken has always been one of those meals that brings my family straight to the table. It’s simple, comforting, and full of flavor — but the real star is the sauce. We like our BBQ sauce thick, rich, a little spicy, and balanced with just a touch of sweetness.

This particular recipe came from my mother’s recipe box. I don’t know exactly where it originated, but it was handwritten, which tells me it came from someone in the family. Over the years, it has become the BBQ sauce we reach for most often. It’s the same base I use when canning homemade BBQ sauce once our garden tomatoes are ripe.

This sauce is incredibly versatile. It makes enough to generously coat about five pounds of chicken, but it’s just as delicious brushed onto ribs, pork, or any meat that could use a bold, homemade BBQ flavor.

Ingredients

1/4 c. butter
2 c. ketchup (See notes below)
1/4 c. vinegar
1 Tbs. brown sugar
3 tsp. paprika
1 onion, finely chopped
2 tsp. chili powder
1 1/2 tsp. Worcestershire sauce
1/4 tsp. Tabasco Sauce, or more according to taste
1 tsp. black pepper 

1–1½ teaspoons salt (adjust to taste)

1 fryer Chicken, cut into pieces 

Directions: 

Preheat the oven to 375°F. Line a heavy baking sheet or roasting pan with aluminum foil for easier cleanup, if desired.

In a large saucepan, combine the butter, ketchup, vinegar, brown sugar, paprika, onion, salt, chili powder, Worcestershire sauce, Tabasco sauce, and black pepper.  Cook over medium heat, stirring constantly, until the mixture comes to a gentle boil and the butter has melted, and the sugar is fully dissolved. Reduce the heat to low and let the sauce simmer for at least 15 minutes, stirring occasionally so it doesn’t stick or scorch on the bottom of the pan. This allows the flavors to blend and deepen.

Pour some of the sauce into a separate bowl. Dip each piece of chicken into the sauce, turning to coat all sides. Arrange the coated chicken pieces in the prepared pan.

If there is sauce left in the dipping bowl, pour it over the chicken in the pan. Do not return this sauce to the main saucepan to avoid cross-contamination from the raw chicken.

Bake uncovered for 40 to 60 minutes, or until the chicken is fully cooked and reaches a safe internal temperature. You may baste the chicken occasionally with reserved (unused) sauce as it bakes.

Serve the BBQ chicken hot, with the remaining sauce on the side for dipping or extra brushing at the table.

Helpful Tips & Notes

Ketchup option: Sometimes we use half ketchup and half store-bought BBQ sauce for a slightly different flavor — both versions are delicious.

This sauce is excellent for basting while cooking and also works wonderfully as a dipping sauce.

Store any leftover BBQ sauce in an airtight container or jar in the refrigerator.

This recipe makes enough sauce for approximately 5 pounds of chicken and works beautifully on ribs, pork, or other meats.

Serving Suggestions

Serve this BBQ chicken with classic sides like baked beans, homemade biscuits, coleslaw, or corn on the cob for a comforting, home-style meal everyone will love.

Old Fashioned Baked Beans

Great Grandmother's Old Fashioned Baked Beans

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

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

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

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

Ingredients:

1 pound dry Navy beans

8 c. water

1/2 lb. bacon

1 onion, chopped fine

1/2 c. ketchup

¼ c. brown sugar

2 to 3 Tbs. molasses

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

1 Tbs. Worcestershire sauce

1/4 to 1/2 tsp.  hot pepper sauce

1/4 tsp. pepper

2 tsp. salt

Directions:

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

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

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

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

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

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

Oven Method (Optional)

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

Serve warm and enjoy.

Crazy Bread Sticks

Easy Garlic and Parmesan Crazy Bread Sticks

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

Ingredients:

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

Directions

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

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

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

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

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

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

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

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

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

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

Serve warm and enjoy!

Quick-Rise Option

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

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

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

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

Bake as directed.

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

Make-Ahead Option

These breadsticks are great for prepping in advance:

Overnight Dough Method

Prepare and knead the dough as directed.

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

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

Bake as directed.

Freezer-Friendly Option

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

Once frozen, transfer to a freezer bag.

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

 

Hamburger Rice Dish

Quick and Easy Hamburger Rice Dish

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

Ingredients: 

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

Directions:

Preheat the oven to 350°F.

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

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

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

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

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

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

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

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

Serve warm and enjoy!

Notes:

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

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