Mom’s Old-Fashioned Peach Cobbler

This easy, old-fashioned peach cobbler is a comforting homemade dessert made with fresh or canned peaches and simple pantry ingredients. Perfect any time of year.

I can still remember the summer months when my mother would bring home fresh peaches and bake her homemade peach cobbler. It was a special treat for our family, especially after long days when Dad came home tired from hauling gravel. A warm dish of old-fashioned peach cobbler on the table had a way of making everything feel a little better.

Back then, the peaches always seemed to taste better — or maybe it was just my mom’s simple, from-scratch cooking that made everything so good. Those are the kinds of food memories that stay with you long after the dishes are done.

Although peach cobbler is often thought of as a summer dessert, this easy recipe can be enjoyed any time of year. Fresh peaches are wonderful when they’re in season, but canned peaches work beautifully, and home-canned peaches make it even more special.

Served warm, with a scoop of vanilla ice cream or a dollop of whipped cream melting over the top, this peach cobbler feels right at home at the end of a Sunday supper. It’s a simple, comforting dessert made with just a few pantry ingredients — the kind that invites you to gather around the table and make sweet memories of your own.

Ingredients:

2–3 cups sliced peaches (See Notes)
2 c. sugar, divided
1 c. flour
2 tsp. baking powder
1/8 tsp. salt
5 Tbs. butter, melted
3/4 to 1 c. milk
Whipped cream or ice cream, optional

Directions:

Preheat oven to 350°F.  9-inch square baking dish

In a bowl, combine sliced peaches with 1 cup of sugar. Stir gently and set aside to allow the juices to form.

In a separate bowl, whisk together the remaining 1 cup of sugar, flour, baking powder, and salt. Create a well in the center and add 3/4 cup milk. Whisk until smooth and similar to pancake batter, adding more milk if needed.

Pour melted butter into the bottom of a baking dish.

Carefully pour the batter over the butter. Do not stir.

Spoon the peaches and some of their juices evenly over the batter. Again, do not stir.

Place the baking dish on a cookie sheet or over foil to catch any drips.

Bake for about 45 minutes, or until puffed and golden brown. The batter will rise around the fruit as it bakes.

Serve warm with whipped cream or ice cream, if desired. 

Notes:

If using canned peaches, drain lightly and omit the sugar added to the fruit.

This recipe works well with other fruits or fruit combinations.

Honey Mustard Baked Pork Chops

Tender pork chops baked in a sweet and tangy sauce that’s simple, comforting, and family-friendly 

These tender, juicy pork chops are coated in a sweet and tangy honey-mustard sauce that feels both simple and special. It’s the kind of dinner that comes together easily but still feels like you’ve put a little extra love into it. The Dijon mustard adds a gentle bite, the honey brings warmth and sweetness, and fresh rosemary ties everything together with a cozy, savory note. This is a family-friendly dish that’s perfect for a weeknight meal, yet nice enough to serve when company comes over.

Ingredients: 

2 Lbs. pork chops
salt, to taste
pepper, to taste
2 Tbs. salted butter
1/4 c. Dijon mustard
1 Tbs. minced garlic
5 Tbs. honey
1 tsp. fresh rosemary, minced

Directions: 

Preheat the oven to 350°F. Lightly grease a cast iron skillet or baking dish and set aside.

Season both sides of the pork chops generously with salt and pepper. Arrange them in a single layer in the prepared skillet or baking dish.

In a small saucepan over low heat, melt the butter. Once melted, stir in the Dijon mustard, minced garlic, honey, and rosemary. Continue stirring until the sauce is smooth and well combined. Remove from heat.

Spoon half of the sauce evenly over the pork chops. Turn the pork chops over, then spoon the remaining sauce over the top, making sure each chop is well coated.

Bake uncovered for 30 minutes, or until the pork chops reach an internal temperature of 145°F.

Remove the pork chops from the oven and let them rest for 2–3 minutes. Resting helps the meat stay tender and juicy.

Transfer the pork chops to a serving dish and drizzle any remaining sauce from the skillet over the top before serving.

Serving Suggestions 

These honey mustard pork chops pair beautifully with simple, comforting sides. Creamy mashed potatoes or buttery egg noodles are perfect for soaking up the extra sauce. Steamed green beans, roasted carrots, or glazed baby carrots add a pop of color and balance the sweetness of the honey mustard. For a lighter option, serve with a crisp side salad or roasted broccoli. No matter how you serve them, don’t forget a spoon for that extra sauce — it’s too good to waste.

Notes & Helpful Tips

Mustard options: If you don’t have Dijon mustard, brown mustard or whole-grain mustard work well. Yellow mustard can also be used, though it is milder—adding a small splash of vinegar can help sharpen the flavor. Spicy mustard is another great option and adds a little kick.

Dried minced garlic may be used instead of fresh. Use 1 teaspoon dried minced garlic in place of 1 tablespoon fresh. For best flavor, stir it into the sauce and let it warm gently for a minute or two before spooning over the pork chops.

Pork chop thickness: Thicker pork chops may need a few extra minutes in the oven. Use a meat thermometer for best results.

Fresh vs. dried rosemary: If fresh rosemary isn’t available, you can substitute about 1/2 teaspoon dried rosemary. If rosemary isn’t a favorite, this recipe is just as delicious without it.

Parmesan Garlic Oven Potato Wedges

Golden, crispy potatoes seasoned just right and baked until tender — a family favorite side or simple supper

These crispy oven-baked potato wedges are one of those simple side dishes that somehow turn into the main event. With tender centers, golden edges, and just the right blend of seasoning, they disappear fast at our house. Sometimes I make a big pan and call it supper — and no one complains.

Soaking the potatoes before baking helps them crisp up beautifully, while olive oil, garlic, and Italian seasoning give them comforting, familiar flavor. A sprinkle of Parmesan at the end adds a salty finish that makes them hard to resist. Serve them alongside your favorite meal or with a dipping sauce and enjoy every bite.

Ingredients: 

3–4 large russet potatoes
4 Tbs. olive oil
2 tsp. salt
2 tsp. garlic powder
2 tsp. Italian seasoning
1/4 c. shredded Parmesan cheese

Directions:

Preheat the oven to 375°F. Lightly grease a large baking sheet and set it aside.

Wash the potatoes well, scrubbing away any dirt. Slice each potato into evenly sized wedges.

Soak the potatoes by placing the wedges in a large bowl of very cold water. Let them soak for 30 minutes to help remove excess starch, which leads to crispier potatoes.

Drain and dry thoroughly. Drain the potatoes and pat them completely dry with paper towels or a clean, lint-free kitchen towel. This step is important for good browning.

Season the potatoes. Place the dried potato wedges into a large bowl. Drizzle the olive oil over the top and toss until all the wedges are evenly coated.

In a small bowl, mix together the salt, garlic powder, Italian seasoning, and Parmesan cheese. Sprinkle the seasoning mixture over the potatoes and toss again to coat evenly.

Arrange on the baking sheet in a single layer, placing the wedges skin-side down whenever possible.

Bake for 25–35 minutes, turning once if desired, until the potatoes are fork-tender and beautifully golden.

Remove from the oven and serve hot. 

Serving Suggestions

These potato wedges are wonderfully versatile and pair well with just about anything:

• Serve alongside baked or grilled chicken, pork chops, or burgers

• Add them to a comfort-food plate with meatloaf and green beans

• Turn them into a simple meal by serving with ranch, ketchup, honey mustard, or garlic aioli

• Pair with a fresh green salad to balance the richness

• Serve them straight from the pan as an easy game-night or movie-night dinner

Sometimes the simplest meals really are the best. 

Variations

• Extra Cheesy: Sprinkle additional Parmesan over the potatoes during the last 5 minutes of baking

• Herb Swap: Replace Italian seasoning with dried rosemary, thyme, or oregano

• Spicy Kick: Add 1/4 to 1/2 teaspoon crushed red pepper flakes or smoked paprika

• Crispier Finish: Increase oven temperature to 425°F for the last 5–10 minutes

• No Cheese Option: Skip the Parmesan and finish with a light sprinkle of sea salt 

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.