Old-Fashioned Pork Chops in Creamy Milk Onion Gravy

Tender pork chops simmered in a rich, creamy onion gravy—an easy, comforting family dinner.

This was one of those meals my mom often made—simple, hearty, and always satisfying. She would cook pork chops low and slow in a rich onion gravy and serve them over mashed potatoes for a complete, comforting meal.

The pork would turn out tender and flavorful, and the gravy was always smooth and lump-free—perfect for spooning over everything on the plate. She didn’t need anything fancy, just a few pantry staples and a good skillet.

While she would sometimes use a can of cream of mushroom soup, she preferred to make her own gravy. She knew the ingredients that went into her gravy and none of them were man-made processed junk.  This version keeps things simple while still delivering that same cozy, home-cooked taste.

Ingredients:

4 bone-in pork chops
Salt and pepper to taste
1 tsp. paprika
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/4 tsp. cayenne pepper (optional, for a bit of heat)
2 Tbs. cooking oil (such as vegetable or canola oil)
2 Tbs. butter
1 onion, thinly sliced
2 garlic cloves, minced
2 Tbs. flour
2 c. milk
Salt and pepper to taste

Directions:

In a small bowl, combine salt, pepper, paprika, garlic powder, onion powder, and cayenne (if using). Rub the seasoning evenly over both sides of the pork chops.

Heat oil in a large skillet (cast iron works best) over medium-high heat. Add the pork chops and sear for 3–4 minutes per side, until nicely browned. Remove from the skillet and set aside.

Reduce heat to medium. Add butter to the same skillet. Once melted, add the sliced onions and cook for about 5 minutes, until soft and translucent. Stir in the garlic and cook for 30–60 seconds until fragrant.

Sprinkle the flour over the onions and garlic. Cook, stirring constantly, for about 1–2 minutes to remove the raw flour taste.

Reduce heat to medium or medium-low.  Slowly pour in the milk a little at a time, stirring constantly to keep the gravy smooth and lump-free.  Continue stirring and cook for 5–7 minutes, until the gravy thickens. Keep the heat gentle—do not let it boil rapidly.

Return the pork chops to the skillet. Spoon some gravy over the top. Cover, reduce heat to low, and simmer for 20–25 minutes, or until the pork chops are tender and fully cooked.

Taste the gravy and adjust salt and pepper as needed. Serve hot with plenty of onion gravy.

Tips for Best Success:

• Don’t skip browning – this builds flavor for both the pork and gravy
• Slice onions thinly so they soften nicely
• Stir constantly when adding liquid to avoid lumps
• Keep heat low when simmering so pork stays tender
• If gravy thickens too much, add a splash of broth or milk

Variations & Substitutions:

• Add mushrooms: Slice and sauté with onions
• Use boneless pork chops: Reduce simmer time slightly
• Spicy version: Add a few dashes of hot sauce 
• Dairy-free: Replace milk with more broth
• Herb flavor: Add a pinch of thyme or rosemary

Serving Suggestions:

• Serve over mashed potatoes (classic!)
• Pair with buttered noodles or rice
• Add a side of green beans or corn
• Serve with fresh bread or biscuits to soak up gravy

How to Store:

Refrigerator: Store in an airtight container for up to 3–4 days
Reheat: Warm gently on the stovetop, adding a splash of broth or milk
Freezer: Can be frozen up to 2 months (gravy may separate slightly but will come back together when reheated)

Frequently Asked Questions:

How do I keep the gravy smooth?
Stir constantly when adding the broth and milk, and add liquid gradually.

Can I make this ahead of time?
Yes! It reheats very well and may even taste better the next day.

Can I use water instead of broth?
You can, but broth adds much more flavor.

How do I know when pork chops are done?
They should reach an internal temperature of 145°F and be tender.

Crispy Homemade Potato Patties from Scratch

Crispy, golden potato patties made from scratch with simple ingredients—just like grandma used to make.

This potato patty recipe comes from my dad, but it goes back even further—to his mother’s kitchen. She made these often, turning a few simple ingredients into something warm, filling, and comforting.

My dad carried that tradition on, making them the same way he remembered—crispy on the outside, soft and tender on the inside. They were never fancy, but they didn’t need to be. Sometimes the simplest recipes are the ones that stay with us the longest.

These potato patties are a reminder of those meals made from scratch, with care, using what you had on hand. They’re budget-friendly, satisfying, and best served hot from the skillet.

Ingredients:

3 large potatoes (about 2 pounds), peeled
2 large eggs, lightly beaten
1 Tbs. grated onion
2 Tbs. flour
1 tsp. salt
1/4 tsp. pepper
1/2 tsp baking powder
Vegetable oil for frying

Directions:

Finely grate the peeled potatoes. Place them in a colander or strainer and press gently to remove excess liquid.

Transfer the drained potatoes to a large bowl. Add the eggs, grated onion, flour, salt, pepper, and baking powder. Stir until well combined.

In a large skillet (cast iron works best), heat about 1/8 inch of vegetable oil over medium to medium-high heat until hot.

Scoop about a heaping tablespoon of the potato mixture into the skillet. Flatten gently with the back of a spoon or spatula to form a patty.

Fry for about 3–4 minutes per side, or until golden brown and crispy. Turn once.

Remove and place on a paper towel–lined plate. Serve immediately while hot and crisp.

Tips for Best Success:

• Drain potatoes well – too much moisture = soggy patties
• Use a hot skillet so they crisp up properly
• Don’t overcrowd the pan—cook in batches
• Press them thin for crispier edges
• Use cast iron if possible for best browning

Variations & Substitutions:

• Add cheese: Mix in 1/4 cup shredded cheddar for extra flavor
• Herbs: Add chopped parsley or chives
• Onion swap: Use onion powder (1/2 tsp) if you don’t have fresh
• Gluten-free: Use gluten-free flour
• Leftover mashed potatoes: Can be used, but reduce eggs slightly

Serving Suggestions:

• Serve with sour cream or applesauce (classic!)
• Pair with eggs and bacon for breakfast
• Serve alongside roast meat or sausage
• Top with a fried egg for a simple meal
• Great as a snack straight from the pan

How to Store:

• Refrigerator: Store in an airtight container for up to 3 days
• Reheat: Reheat in a skillet or oven to keep them crispy
• Freezer: Freeze in a single layer, then store up to 2 months

Frequently Asked Questions:

Why are my potato patties soggy?
Too much moisture in the potatoes. Be sure to drain them well before mixing.

Can I make these ahead of time?
Yes, but they’re best fresh. Reheat in a skillet for best texture.

Can I bake instead of fry?
You can, but they won’t be as crispy. Frying gives the best texture.

What type of potatoes work best?
Russet potatoes are ideal because they crisp up nicely.

Buffalo Ranch Shredded Chicken

Easy Slow Cooker or Stovetop Chicken Sandwiches with Bold Flavor

 

This Buffalo Ranch Pulled Chicken is one of those simple, flavorful meals that comes together with very little effort but delivers big on comfort. In our home, my mom would often make dishes like this using what she had on hand — and instead of store-bought sauces, she preferred her own homemade hot sauce, which gave everything a special touch.

Slow-cooked until tender and easy to shred, the chicken soaks up all the bold buffalo flavor, balanced by the creamy, herby ranch seasoning. It’s the kind of meal that works just as well for a busy weeknight as it does for feeding a hungry group.

Served on soft hoagie rolls or over rice or noodles, it’s hearty, satisfying, and full of that homemade goodness that brings everyone back for seconds.

Slow Cooker Method:

Ingredients: 

5 chicken breasts, skinless, boneless
1/2 Tbs. parsley
1 tsp. garlic powder
1 Tbs. onion powder
1/2 tsp. thyme
1/4 tsp. salt
1 package dry ranch dressing, or 2 Tbsp. homemade – see below
1 c. ((17.5 fluid ounce bottle) buffalo wing sauce
2 Tbs. butter 
6 hoagie rolls, split lengthwise, or rice, or noodles  

Directions: 

Place the chicken breasts into a slow cooker.

In a medium bowl, combine the parsley, garlic powder, onion powder, thyme, salt, ranch seasoning, and buffalo wing sauce. Stir until well mixed.

Pour the sauce mixture evenly over the chicken, turning the chicken to coat.

Cover and cook on low for 4 to 6 hours, or until the chicken is tender and easy to shred.

Using two forks or tongs, shred the chicken directly in the slow cooker.

Add the butter and stir until melted and fully incorporated into the sauce.

Serve the shredded chicken on hoagie rolls, or over rice or noodles.

Homemade Ranch Seasoning 

Ingredients:   

1/3 cup dry buttermilk powder
1 Tbs. garlic powder
1 Tbs. onion powder
2 tsp. dried parsley
1 1/2 teaspoons dried dill
1 to 1 1/2 tsp. dried chives
1 tsp. fine sea salt
1/2 tsp. sugar
1/2 tsp. dried tarragon optional but recommended
1/4 tsp. pepper or to taste
1/4 tsp. mustard powder 

Directions: 

Combine buttermilk powder, garlic powder, onion powder, parsley, dill, chives, salt, sugar, tarragon, pepper, mustard and powder in a jar with a tight fitting lid. 

Shake the jar to combine the ingredients thoroughly.  

Store in a cool dry place 

Use 2 tablespoons of homemade ranch seasoning to replace 1 (1-ounce) packet of store-bought ranch seasoning mix. 

Stovetop Option: (Quick Method):

If you don’t have time to use the slow cooker, this Buffalo Ranch Pulled Chicken can easily be made on the stovetop in about 30 minutes.

Place the chicken breasts in a large skillet, sauté pan, or Dutch oven.

In a bowl, combine the parsley, garlic powder, onion powder, thyme, salt, ranch seasoning, and buffalo sauce. Pour the mixture over the chicken, turning to coat evenly.

Add 1/4 to 1/2 cup water or chicken broth to the pan to help prevent sticking and create a light sauce.

Cover and cook over medium-low heat for 20–30 minutes, turning once or twice, until the chicken is fully cooked and tender.

Remove the chicken from the pan and shred using two forks. Return the shredded chicken to the skillet.

Add the butter and stir until melted and fully incorporated into the sauce.

Simmer uncovered for 5–10 minutes, allowing the sauce to thicken slightly and coat the chicken.

Serve as directed.

Helpful Tip:

Cutting the chicken into large chunks before cooking can reduce the cooking time and help the chicken cook more evenly on the stovetop.

Tips for Best Success:

• Cook on LOW for the most tender, juicy chicken
• Don’t overcook—check at 4 hours if your slow cooker runs hot
• Shred the chicken in the sauce to keep it moist
• Use thighs instead of breasts for even juicier results
• Let it sit for 10–15 minutes after shredding so flavors soak in

Variations & Substitutions:

• Milder version: Use half buffalo sauce + half BBQ sauce
• Spicier: Add cayenne pepper or extra hot sauce
• Creamy version: Stir in 2–4 oz. cream cheese after shredding
• Low-carb: Serve in lettuce wraps instead of rolls
• Different protein: Works well with turkey or pork

Serving Suggestions:

• Piled high on toasted hoagie rolls
• Over buttery rice or egg noodles
• In wraps or tortillas
• On baked potatoes
• With coleslaw or a simple green salad

How to Store:

• Refrigerator:  Store in an airtight container for up to 4 days
• Freezer:  Freeze for up to 3 months
• Reheating:  Warm gently on the stove or microwave, adding a splash of broth or sauce if needed

Frequently Asked Questions:

Can I use frozen chicken?
Yes, but thawing first is recommended for even cooking and food safety.

Is this very spicy?
It has a mild to medium heat. You can adjust by choosing a milder buffalo sauce.

Can I make this in the Instant Pot?
Yes—cook on high pressure for 12–15 minutes, then shred.

Can I make it ahead of time?
Absolutely. It tastes even better after sitting as the flavors develop.  

Ham and Potatoes Au Gratin

A simple, hearty casserole made with tender potatoes, savory ham, and a creamy cheese sauce. 

Growing up, potatoes were a staple at our table. My mom had a way of turning simple ingredients into meals that never felt repetitive or boring. She could take something as basic as potatoes and make it into a dish the whole family looked forward to.

This ham and potatoes au gratin was one of those meals. It’s hearty, comforting, and a great way to use leftover ham. Baked together in a creamy cheese sauce, it’s the kind of dish that fills the kitchen with warmth and brings everyone to the table.

Simple, practical, and made with love—just the way family recipes should be.

Ingredients:

2 Tbs. butter, divided
1 onion, chopped
1 sweet bell pepper, chopped
3 medium potatoes, cut into 1/2 inch pieces
1 lb. ham, cooked
1/4 c. mayonnaise
1 Tbs. flour
3/4 c. milk
salt and pepper
1 1/2 c. shredded cheddar cheese

Directions:

Preheat the oven to 350°F. Lightly grease an 11 x 7-inch baking dish or casserole dish.

In a large skillet, melt 1 tablespoon of butter over medium heat. Add the chopped onion and bell pepper and sauté until tender, about 4–5 minutes. Remove from heat.

Stir in the diced potatoes, ham, and mayonnaise. Mix until well combined, then transfer the mixture to the prepared baking dish.

In the same skillet, melt the remaining 1 tablespoon of butter over medium heat. Stir in the flour and cook for 1–2 minutes, stirring constantly, to remove the raw flour taste.

Gradually whisk in the milk, stirring constantly to prevent lumps. Continue cooking until the mixture comes to a gentle boil and thickens slightly, about 2–3 minutes.

Reduce heat to low and stir in the shredded cheese until melted and smooth. Season with salt and pepper to taste.

Pour the cheese sauce evenly over the potato mixture.

Cover with a lid or a sheet of foil and bake for 40–50 minutes, or until the potatoes are fork-tender and the casserole is hot and bubbly.

Remove foil during the last 10 minutes if you’d like a lightly golden top.

Tips for Best Success:

• Cut potatoes evenly for consistent cooking
• Don’t skip covering—this helps soften the potatoes
• Use freshly shredded cheese for smoother sauce
• Taste sauce before baking and adjust seasoning

Variations & Substitutions:

• No ham? Use cooked bacon or leftover chicken
• Add veggies: peas, corn, or broccoli
• Cheese swap: Colby Jack or Swiss works well
• Lighter version: Use half mayo or substitute sour cream
• Extra creamy: Add 2–3 tablespoons cream cheese

Serving Suggestions:

• Serve with a simple green salad
• Pair with dinner rolls or bread
• Great as a side dish for holiday meals
• Delicious on its own as a main dish

How to Store:

• Refrigerator: up to 4 days (covered)
• Reheat: oven or microwave until hot
• Freeze: up to 2 months (best after baking)

Frequently Asked Questions:

Can I make this ahead of time?
Yes—assemble, cover, and refrigerate. Bake when ready (add extra time).

Do I have to peel the potatoes?
No, but peeling gives a softer texture.

Can I use leftover holiday ham?
Absolutely—this is perfect for that.

Why is my sauce too thick?
Add a splash of milk before baking or when reheating.

Old-Fashioned Rich Sweet Dough

A rich, buttery yeast dough perfect for sweet rolls, holiday breads, and cherished family traditions. (Family Easter Bread Recipe)

 

Happy Easter! This rich sweet dough comes from my aunt, who had a true gift for baking. She could turn simple ingredients into the most beautiful breads and rolls, filling her kitchen with warmth and the comforting smell of fresh baking.

I came across this handwritten recipe tucked inside one of my mom’s old cookbooks, and it immediately brought back memories of holidays and family gatherings. This dough is soft, rich, and slightly sweet, with a hint of orange that makes it perfect for special occasions.

It’s the kind of recipe that takes time and care—but the results are well worth it. Whether shaped into rolls, braided loaves, or traditional holiday breads, this dough carries on a tradition of baking with love.

Ingredients:

2 c. sugar
1/2 tsp. salt
2 c. milk (scalded, then cooled to lukewarm)
2 cakes fresh yeast (or 6 packets / 4 1/2 Tbs. active dry yeast)
6 large eggs, beaten
1 c. (2 sticks) butter, melted and cooled
11–12 cups flour
2 tsp. grated orange zest

Optional (for finishing):

1 egg + 1 tablespoon water (egg wash)
Sesame seeds or nuts 

Directions: 

In a saucepan, heat the milk just until it begins to steam (do not boil). Remove from heat and let cool to lukewarm.

In a large mixing bowl, combine the sugar and salt. Pour the warm milk over the mixture and stir until dissolved.

Add the yeast and stir until fully dissolved.

Stir in the beaten eggs and about 5 1/2 cups of the flour. Mix well with a wooden spoon until smooth.

Add the melted butter (cooled to lukewarm) and mix until fully incorporated.

Stir in the remaining flour (about 5½ to 6 cups) along with the orange zest. When the dough becomes too stiff to stir, turn it out onto a well-floured surface.

Lightly flour the top of the dough, cover with wax paper or a towel, and let rest for 10 minutes (this helps make kneading easier).

Knead the dough for about 8–10 minutes, adding flour as needed, until smooth and elastic.

Place the dough in a greased bowl, turning once to coat all sides. Cover and let rise in a warm place until doubled, about 1to 2 hours.

Punch down the dough, turn it, and let rise again until doubled.

Shape into rolls or loaves and place into greased pans. Cover and let rise again until doubled.

Brush tops with egg wash if desired. Bake at 375°F until golden brown and baked through (about 25–35 minutes, depending on size).

Tips for Best Success:

• Make sure milk is lukewarm, not hot (hot will kill yeast)
• This is a soft dough, not stiff—don’t add too much flour
• Allow full rise times—don’t rush
• Knead until smooth and elastic for best texture
• Use a warm, draft-free place for rising

Variations & Substitutions:

• No fresh yeast? Use active dry yeast (as listed above)
• Flavor twist: Add vanilla or a bit of lemon zest
• Raisin version: Add 1–2 cups raisins after first mix
• Holiday bread: Shape into braids or round loaves
• Sweeter rolls: Add a light glaze after baking

Serving Suggestions:

• Serve warm with butter
• Perfect for holiday meals or brunch
• Use for cinnamon rolls or sweet buns
• Toast leftovers for breakfast

How to Store:

• Room temperature: 2–3 days (covered)
• Refrigerator: up to 5 days
• Freeze: up to 2 months (wrap tightly)

Frequently Asked Questions:

Can I make this dough ahead of time?
Yes, refrigerate after first rise and use the next day.

Why is my dough too sticky?
It’s meant to be soft—add flour gradually, not too much.

Can I freeze the dough?
Yes, after shaping or after first rise.

Do I have to use orange zest?
No, but it adds a lovely traditional flavor.

Old-Fashioned Oven Pot Roast

Tender, slow-baked pot roast with vegetables and rich, savory flavor

This pot roast is one of those meals that filled our home with comfort long before it ever reached the table. My mom believed in cooking things low and slow, letting simple ingredients turn into something truly special.

As it baked in the oven throughout the day, the rich aroma of beef, herbs, and vegetables would drift through the house, letting everyone know a hearty meal was on the way. By suppertime, the roast was tender, the vegetables were perfectly cooked, and the whole family was ready to gather around the table.

It’s a simple, dependable recipe — the kind that doesn’t need anything fancy, just time, care, and good ingredients.

Ingredients: 

2 c. beef broth (plus more if needed)
1 c. brewed coffee or red wine
4 cloves garlic, coarsely chopped
1/2 tsp. dried rosemary, crushed
1/2 tsp. dried thyme
1 tsp. dried basil
1 bay leaf
3–4 lb. beef chuck roast or rump roast
Salt and black pepper, to taste
1 Tbsp. olive oil
1 onion, cut into quarters
1 lb. potatoes, cut in half or quartered 
4 carrots, cut into 2-inch pieces
2 ribs celery, cut into 1 1/2-inch pieces

Directions: 

Preheat the oven to 250°F.

In a medium bowl, combine the beef broth, coffee (or red wine), garlic, rosemary, thyme, basil, and bay leaf. Set aside.

Season the roast generously on all sides with salt and pepper.

In a large Dutch oven, heat the olive oil over medium-high heat. Sear the roast on all sides until nicely browned, about 3–4 minutes per side.

Add the onion around the roast.

Carefully pour the prepared broth mixture into the Dutch oven. Bring the liquid to a gentle simmer.

Cover with a tight-fitting lid and transfer to the oven. Bake for 2 hours.

Remove the Dutch oven from the oven and add the potatoes, carrots, and celery. If needed, add a little more beef broth so there is enough liquid.

Reduce the oven temperature to 225°F. Cover and return the Dutch oven to the oven.

Continue baking for an additional 6 to 8 hours, or until the roast is very tender and easily pulls apart with a fork and the vegetables are fully cooked.

Remove the bay leaf. Gently pull the beef into large pieces or slice as desired.

Serve with the pan juices, or thicken into gravy if desired.

Tips for Best Success:

• Sear the meat well for deeper flavor
• Use a tight-fitting lid to keep moisture in
• Don’t rush it—low and slow makes it tender
• Cut vegetables evenly so they cook at the same rate
• Let the roast rest a few minutes before serving

Variations & Substitutions:

• No coffee or wine: Use all beef broth
• Add mushrooms: Stir in during the last hour
• Use fresh herbs: Substitute 3x the amount of fresh
• Add potatoes later: For firmer texture, add in the last 90 minutes
• Make it richer: Add a splash of Worcestershire sauce

Serving Suggestions:

• Serve with warm crusty bread
• Add a side of green beans or buttered corn
• Spoon extra juices over mashed potatoes
• Pair with a simple side salad

How to Store:

• Refrigerate leftovers in an airtight container for up to 3–4 days
• Reheat gently on the stovetop or microwave with a bit of broth
• Freeze for up to 3 months

Frequently Asked Questions:

Can I use a different cut of beef?
Yes, chuck roast works best, but rump roast or bottom round can also be used.

Does it taste like coffee?
No—the coffee deepens the flavor without tasting like coffee.

Can I cook this at a higher temperature?
You can cook at 300°F, but the meat may not be quite as tender.

Can I make this in a slow cooker?
Yes—cook on LOW for 8–10 hours after searing.

Old-Fashioned Chocolate Peanut Butter Eggs

Simple homemade peanut butter eggs coated in rich chocolate

This is a recipe from my Grandmother's recipe box. With today’s candy prices and ingredients, we decided to go back to something simpler—making our own, just like my grandmother used to do.

She made treats like this for her children, using just a handful of pantry staples and a little time. These peanut butter eggs are one of those recipes that remind you homemade is often best.

They’re creamy, sweet, and coated in chocolate—very much like a peanut butter cup, but even better because they’re made right in your own kitchen. Whether you’re filling Easter baskets or just craving something sweet, these are a joy to make and share.

Ingredients:

Peanut Butter Filling

1 stick (1/2 cup) butter, softened
1 c. smooth peanut butter
2 1/2 c. powdered sugar
1 tsp. vanilla

Chocolate Coating

2 cups chocolate chips
1–2 teaspoons coconut oil (optional, for smoother melting)

Directions:

In a large mixing bowl, beat together the butter, peanut butter, powdered sugar, and vanilla until smooth and well combined. The mixture should be thick and hold its shape when formed.

Scoop and shape the mixture into egg shapes using your hands. Place them on a parchment- or wax paper-lined baking sheet.

Transfer the shaped eggs to the freezer and chill for at least 1 hour, or until firm.

In a heavy-bottomed saucepan (or microwave-safe bowl), melt the chocolate chips over very low heat, stirring frequently. If using coconut oil, stir it in to create a smoother coating. Remove from heat when mostly melted and stir until fully smooth.

Working quickly, dip each peanut butter egg into the melted chocolate. Use a fork to lift the egg, allowing excess chocolate to drip off.

Place the coated eggs back onto the lined baking sheet.

If desired, decorate with sprinkles or drizzle with icing.

Refrigerate until the chocolate is fully set.

Serve and enjoy.

Tips for Best Success:

• Chill the eggs well before dipping—they hold their shape better
• Use a fork or dipping tool for easier coating
• Melt chocolate slowly to prevent burning
• Work in small batches so eggs stay cold
• Add coconut oil for smoother, shinier chocolate

Variations and Substitutions:

• Crunchy: Use crunchy peanut butter
• Different chocolate: Use milk, dark, or white chocolate
• Healthier option: Reduce powdered sugar slightly
• Add-ins: Mix in crushed graham crackers or rice cereal
• No coconut oil: Skip it—just melt chocolate carefully

Serving Suggestions:

• Perfect for Easter baskets
• Serve on a dessert tray
• Package for homemade gifts
• Enjoy with coffee or milk

How to Store:

• Refrigerator: Store in an airtight container up to 2 weeks
• Freezer: Freeze up to 2–3 months
• Serve chilled or at room temperature

Frequently Asked Questions:

Why is my mixture too soft?
Add a little more powdered sugar until it firms up.

Can I skip freezing?
Freezing helps them hold shape when dipping—recommended.

Why is my chocolate thick?
Add a little coconut oil or melt more gently.

Can I make these ahead of time?
Yes, they store very well.

Do these taste like peanut butter cups?
Yes—only richer and more homemade.