Creamy Chicken Tortilla Casserole

A cozy, family-style dinner layered with seasoned chicken, warm tortillas, and melty cheese.

 This is the kind of meal that brings everyone to the table without much convincing. Warm tortillas, tender seasoned chicken, a creamy sauce, and plenty of melted cheese all baked together into one comforting casserole—it’s simple, hearty, and full of flavor.

This dish reminds me of those evenings when you want something filling and homemade, but not fussy. The chicken is seasoned just enough to give it a little warmth, the tomatoes and green chiles add a gentle kick, and the sour cream and cheese mellow everything out into a creamy, comforting bite. It’s a great family-style meal, perfect for busy weeknights, casual gatherings, or anytime you want a dish that feels familiar and satisfying.

Best of all, it’s flexible. You can use cubed chicken or shredded, switch up the cheese, or add extra toppings to suit everyone at the table.

Ingredients: 

1 lb. boneless, skinless chicken breast, cut into bite sized pieces 
1 Tbsp. chili powder 
1/2 Tbs. ground cumin
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. kosher salt
1/2 tsp. black pepper
1 Tbs. olive oil 

2 Tbs. butter 
1 onion, diced 
1 bell pepper, diced 
2 1/2 Tbs. flour 
1 c. chicken broth 
1 (10 oz.) can diced tomatoes with green chiles
1/2 c. sour cream 
8 oz. cheddar or pepper jack cheese, shredded (use more if desired)
12 small tortillas 

Directions

Preheat the oven to 375°F. Grease a 13 x 9-inch baking dish and set aside.

In a small bowl, combine the chili powder, cumin, garlic powder, onion powder, salt, and pepper. Set aside.

Place the chicken pieces in a bowl and sprinkle the seasoning mixture over the top. Toss until the chicken is evenly coated.

Heat the olive oil in a large cast iron skillet over medium heat. Add the seasoned chicken and cook until browned on all sides and cooked through. Remove the chicken from the skillet and set aside.

In the same skillet, add the butter, diced onion, and bell pepper. Cook over medium heat until the vegetables are softened, and the onions are translucent.

Sprinkle the flour over the vegetables and cook, stirring constantly, for about 1 minute to cook out the raw flour taste.

Slowly pour in the chicken broth and diced tomatoes with green chiles, stirring constantly. Be sure to scrape the bottom of the skillet to release all the flavorful browned bits. Bring the mixture to a gentle simmer and cook until the sauce thickens to a gravy-like consistency.

Return the cooked chicken to the skillet and stir to combine.

Remove the skillet from the heat. Stir in the sour cream and 1/2 cup of the shredded cheese, mixing until smooth and creamy. Set aside.

In a low-sided skillet over medium-high heat, warm the tortillas one at a time. Cook each tortilla for about 30 seconds, until small bubbles form and light brown spots appear on the bottom. Flip and cook for another 20–30 seconds. This step helps keep the tortillas soft and flavorful in the casserole.

Layer 6 tortillas in the bottom of the prepared baking dish. Spoon half of the chicken mixture over the tortillas and spread evenly. Sprinkle with half of the remaining shredded cheese.

Add another layer of tortillas, then top with the remaining chicken mixture, spreading it evenly.  Sprinkle the remaining cheese over the top. If your family loves extra cheesy casseroles, feel free to add another handful or two of cheese.

Bake uncovered for 15 minutes, or until the cheese is melted, and the casserole is bubbling around the edges.

Remove from the oven, and serve warm.

Serving Suggestions 

This casserole is hearty enough to stand on its own, but it pairs beautifully with simple sides. Serve it with a crisp green salad or a bowl of seasoned black beans to balance the richness. Spanish rice, cilantro-lime rice, or refried beans make it feel like a full Tex-Mex spread. For something fresh on the side, sliced avocado, pico de gallo, or a simple tomato salad are all great choices. Warm tortilla chips or a slice of cornbread are perfect for scooping up every last bit of that creamy sauce. 

Notes & Helpful Tips

Shredded chicken works beautifully in this recipe and is a great way to use up leftovers or rotisserie chicken.

If you prefer a softer casserole, you can lightly cover the dish with foil for the first 10 minutes, then uncover to melt the cheese.

Pepper jack adds a little heat, while cheddar keeps things mild and family-friendly—use whichever your family prefers. 

Cheese Lover’s Tip: This casserole is easy to customize. For an extra cheesy dish, add another 1/2 to 1 cup of shredded cheese to the filling or sprinkle more over the top before baking. 

Homemade Chili Spice Blend

 A cozy, budget-friendly seasoning you can mix once and use through all seasons.

When the weather turns cold and soup season settles in, chili is usually the very first thing I think of. It’s warm, filling, and easy to adapt for everyone at the table. In my house, chili preferences vary—one child loves it spicy with plenty of heat, while another wants no beans at all. No matter how you make your chili—beef, chicken, with beans or without—this homemade chili spice blend works beautifully every time.

If you’re looking to stretch your grocery budget and cut back on store-bought packets, mixing your own spice blends is a wonderful place to start. Most prepackaged blends are made from simple pantry spices you likely already have on hand. Making your own not only saves money, but it also lets you control the flavor and skip unnecessary additives.

Once this blend is mixed, you’ll have everything ready in one jar—no need to pull out several spice bottles every time you want to make a pot of chili. It’s simple, cozy, and practical cooking at its best.

Ingredients

5 Tablespoons chili powder

2 Tablespoons cumin

2 Tablespoons paprika

2 Tablespoons garlic powder

1 ½ Tablespoons onion powder

1 Tablespoon oregano 

Optional Ingredients 

 

2 tsp. salt

1 tsp. pepper

Directions: 

 

Add all of the spices to a clean, dry jar with a tight-fitting lid. Using a slightly larger jar than needed makes mixing easier and helps keep the fine spice dust from escaping.

Secure the lid tightly and shake well until the spices are evenly combined.

Label the jar with the name and date, then store it in a cool, dry place with your other spices.

How to Use

When you’re ready to make chili—or any dish that needs a warm chili flavor—use 2½ tablespoons of this chili spice blend in place of a store-bought packet. Taste as you cook and adjust seasoning as needed.

Serving & Usage Suggestions

This homemade chili spice blend is perfect for more than just a pot of chili. Stir it into ground beef or turkey while browning for tacos, sprinkle it over roasted potatoes or sweet potatoes, or add a spoonful to soups, stews, or slow-cooker meals that need a little warmth and depth. I love keeping a jar in the pantry so chili night comes together faster, without pulling out half the spice rack. One batch makes several meals and keeps well for months when stored in a tightly sealed jar.

How to use:

Use 2½ tablespoons of this blend for a standard pot of chili, adjusting up or down depending on how bold you like the flavor.

Notes & Helpful Tips

Salt and pepper are intentionally left out of the base blend since many cooks prefer to season their dishes as they cook. If you’d rather have an all-in-one blend, feel free to add the optional salt and pepper.

This blend works well in beef chili, chicken chili, white chili, taco meat, soups, stews, and even roasted vegetables.

Homemade spice blends stay freshest when stored in airtight containers away from heat and light. For best flavor, use within 6–12 months.

Something to Keep in Mind

Your chili powder will vary in heat depending on the brand you use. If you prefer a milder blend, choose a mild chili powder. For extra heat, you can add a pinch of cayenne pepper or crushed red pepper flakes.

This homemade chili spice blend is proof that simple ingredients can create big flavor—and it’s one small step toward cozy, budget-friendly cooking all season long.

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.