Cinnamon Raisin Quick Bread

A cozy, old-fashioned loaf for breakfast or anytime

This Cinnamon Raisin Quick Bread is one of those simple, comforting recipes that feels right at home on the kitchen counter. It’s easy to mix up, doesn’t require yeast, and fills the house with the warm, familiar scent of cinnamon while it bakes. Studded with sweet raisins and layered with a cinnamon-sugar swirl, this bread is perfect for breakfast, an afternoon snack, or served alongside a hot cup of tea or coffee.

It’s a recipe my family truly enjoys—soft, lightly sweet, and just indulgent enough to feel special without being fussy. A thick slice with a little butter is all it needs.

Ingredients

4 c. flour
2 c.sugar (white or brown), divided 
2 teaspoons baking soda
1 teaspoon salt
2 large eggs, room temperature
2 cups buttermilk (see Notes for substitute)
2 tsp. vanilla
1/2 c. vegetable oil
1/2 to 1 c. raisins
3 tsp. cinnamon 

Directions:

Preheat the oven to 350°F. Grease two 8×4-inch loaf pans and set aside.

In a large bowl, whisk together the flour, 1½ cups of the sugar, baking soda, and salt.

In a separate bowl, whisk together the eggs, buttermilk, vanilla, and oil.

Add the wet ingredients to the dry ingredients and stir just until moistened. Be careful not to overmix—the batter should be thick and slightly lumpy.

Gently stir in the raisins until evenly distributed.

In a small bowl, combine the remaining ½ cup sugar with the cinnamon.

Spoon half of the batter evenly into the prepared loaf pans. Sprinkle half of the cinnamon-sugar mixture over the batter.

Spoon the remaining batter on top, then sprinkle with the remaining cinnamon sugar.

Use a butter knife to gently cut through the batter in a swirling motion to create a cinnamon ribbon throughout the loaves. 

Bake for 55–60 minutes, or until a toothpick inserted into the center comes out clean. Let the loaves cool in the pans for 10 minutes, then remove and transfer to wire racks to cool completely.

Notes & Helpful Tips

Plumping the raisins:

For extra-soft, juicy raisins, soak them before adding to the batter. Place raisins in a heatproof bowl and cover with hot water. Let soak for 10–15 minutes. If using room-temperature water, soak for at least 30 minutes.
Drain well and pat dry before using.

Prevent raisins from sinking:

Toss plumped raisins with a tablespoon of the recipe’s flour before folding them into the batter.

Sugar choice:

White sugar gives a lighter loaf, while brown sugar adds a deeper, slightly caramel flavor.

Buttermilk Substitute: 

If you don’t have buttermilk on hand, you can easily make a substitute. 

 

Add 2 tablespoons vinegar to a liquid 2-cup measuring cup, then pour in enough milk to reach the 2-cup line. 

 

Stir gently and let the mixture sit at room temperature for 5 to 10 minutes. It will slightly thicken and curdle, just like buttermilk, and works perfectly in this recipe.

Homemade Salisbury Steak with Onion Gravy

Comfort Food That Brings Back Memories of Family Dinners

 Who remembers those old Salisbury steak TV dinners? Back then, they were an affordable, filling meal with generous portions and rich gravy that soaked into every bite. This homemade version brings back all that comfort—but with simple ingredients and made right in your own kitchen.

Tender beef patties are seasoned just right, then simmered in a savory onion gravy that tastes far better than anything from a freezer box. It’s the kind of meal that sticks with you, fills the house with good smells, and reminds you of a time when dinner was simple, hearty, and satisfying. Serve it with mashed potatoes, egg noodles, or even a slice of bread to soak up every bit of that gravy.

Ingredients:  

1 1/2 Lbs. ground beef
1/4 c. ketchup
3 tsp. mustard
2 tsp. smoked paprika
1 tsp. onion powder
1 tsp. garlic powder
1/2 tsp. pepper
3 Tbs. Worcestershire sauce, divided
2 large eggs, beaten

1 1/4 c. bread crumbs (See notes)

1 onion, chopped, divided
2 Tbs. butter, for frying

For the Gravy

2 Tbs. butter
1 Tbs. olive oil
6 Tbs. flour
5 c. beef broth
1 can sliced mushrooms, drained (Optional)

Directions: 

In a large mixing bowl, add the ground beef, ketchup, mustard, smoked paprika, onion powder, garlic powder, pepper, 2 tablespoons Worcestershire sauce, beaten eggs, bread crumbs, and half of the chopped onion.

Using your hands, gently mix everything together just until combined. Be careful not to overmix, as that can make the patties dense. Cover the bowl and refrigerate for at least 30 minutes to help the patties hold their shape.

Make the Gravy

While the meat mixture is chilling, prepare the gravy.

In a large skillet or Dutch oven, melt 2 tablespoons of butter along with the olive oil over medium heat. Add the remaining chopped onion and cook, stirring occasionally, until the onions are soft and translucent, about 8–10 minutes.

Sprinkle the flour over the onions and stir constantly for about 2 minutes, allowing the flour to cook and lose its raw taste.

Reduce the heat to medium-low. Slowly pour in the beef broth and the remaining 1 tablespoon Worcestershire sauce, stirring constantly to prevent lumps. Bring the gravy to a gentle simmer and cook until thickened, about 10 minutes, stirring occasionally.

If using mushrooms, stir them in during the last few minutes of cooking. Transfer the gravy to a bowl and set aside.

Cook the Salisbury Steaks

Remove the meat mixture from the refrigerator and divide it into 6 or 8 equal portions. Shape each portion into an oval patty about ½-inch thick.

Return the skillet to medium heat and add the remaining 2 tablespoons of butter. Once melted, add the patties to the skillet. Cook for 2–3 minutes per side, until nicely browned. The internal temperature should reach 160°F.

Finish the Dish

Pour the prepared gravy over the browned patties. Reduce the heat to low and let everything simmer together for 3–5 minutes, allowing the flavors to meld and the patties to finish cooking through.

Serve hot, spooning plenty of gravy over the top. 

Notes & Helpful Tips

Bread crumbs: Plain or seasoned breadcrumbs both work. You can also substitute crushed crackers if that’s what you have on hand. Or I use Stuffing mix in place of breadcrumbs. It adds extra flavor and works beautifully in this recipe. If the stuffing pieces are large, lightly crush them before mixing.

Ground beef: An 80/20 blend works best for flavor and moisture.

Gravy thickness: If the gravy gets too thick, stir in a little extra beef broth until it reaches your desired consistency.

Mushrooms: Optional, but they add a classic diner-style touch if you enjoy them.

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.