Old-Fashioned Creamy Chicken Macaroni Casserole

A vintage recipe card favorite that's just as comforting today as it was years ago.

Some of the writing on this old recipe card had faded over the years, making a few of the ingredient amounts difficult to read.  This is one of the reasons I started this recipe blog. I want to help preserve the old recipes that have been passed down through generations of home cooks before they are lost to time.

I'm not sure where this recipe originally came from since the recipe card wasn't labeled. My mom often made a similar casserole using tuna instead of chicken, so it's possible this recipe was adapted from one of her favorite tuna casseroles.

Either way, it's a simple, creamy comfort food recipe that's easy to prepare with everyday pantry ingredients.

Ingredients:

3/4 c. elbow macaroni 
3 T. butter
3 T. flour
1 pkg. cream cheese
1 onion, chopped
1 bell pepper, chopped
1 c. milk
1 c. chicken broth or 1 boullion cube in 1 c. water
Salt and pepper to taste
2 c. cooked diced chicken
1/2 to 1 c. buttered bread crumbs

Directions:

Preheat the oven to 350°F. 

Bring a large pot of salted water to a boil. Cook the macaroni according to the package directions until al dente. Drain and set aside.

In a cast iron Dutch oven or large skillet, melt the butter over medium heat.

Add the chopped onion and bell pepper. Sauté for 3 to 5 minutes, or until softened.

Sprinkle the flour over the vegetables and cook, stirring constantly, for 1 to 2 minutes to remove the raw flour taste.

Gradually whisk in the milk and chicken broth until smooth.

Add the softened cream cheese and stir until completely melted and the sauce is smooth and creamy.

Simmer gently for 2 to 3 minutes, stirring often, until slightly thickened.

Season with salt and pepper to taste.

Stir in the cooked chicken and drained macaroni until evenly coated with the sauce.

We left the mixture in the skilled or Dutch oven, but you can also spoon the mixture into a butter or greased 2-quart casserole dish.

Sprinkle the buttered bread crumbs evenly over the top.

Bake, uncovered, for 25 minutes, or until hot and bubbly and the bread crumbs are lightly golden.

Let stand for 5 minutes before serving.

Tips for Best Success:

• Cook the macaroni just until al dente. It will continue cooking while the casserole bakes.
• Soften the cream cheese before adding it to the sauce so it melts smoothly.
• Cook the flour for 1 to 2 minutes to remove the raw flour taste before adding the liquids.
• Whisk constantly as you add the milk and broth to prevent lumps.
• Dice the chicken into bite-sized pieces, so every serving has plenty of chicken.
• Season at the end. If using bouillon, taste first before adding additional salt.
• For extra crispy bread crumbs, drizzle 1 to 2 tablespoons melted butter over the topping before baking.

Variations and Substitutions:

Replace the cooked chicken with 2 (5-ounce) cans of tuna, drained. 

Try adding more vegetables:

• Frozen peas
• Diced carrots
• Sliced mushrooms
• Chopped celery
• Broccoli florets

Stir in cheese:

• 1 cup shredded cheddar
• Monterey Jack
• Swiss cheese
• Parmesan on top with the bread crumbs

Use different pasta:

• Shells
• Rotini
• Small penne
• Bow ties

Instead of bread crumbs, use:

• Crushed Ritz crackers
• Panko bread crumbs
• Crushed corn flakes
• Buttered stuffing mix

Serving Suggestions:

Serve this comforting casserole with:

• Garden salad
• Steamed green beans
• Buttered peas
• Roasted broccoli
• Homemade dinner rolls
• Garlic bread
• Fresh fruit
• Sliced tomatoes
• Coleslaw

How to Store:

• Store covered in the refrigerator for 3 to 4 days.
• Freeze in an airtight container for up to 2 months.
• Reheat covered in the oven at 325°F until warmed through, or microwave individual servings. Add a splash of milk if the sauce has thickened.

Frequently Asked Questions:

Can I use leftover chicken?
Yes. Rotisserie chicken or leftover roasted chicken works perfectly.

Can I substitute tuna?
Absolutely. Two cans of drained tuna make a delicious variation.

Can I make it ahead?
Yes. Assemble the casserole, cover, and refrigerate up to 24 hours before baking.

What cream cheese should I use?
Regular full-fat cream cheese provides the richest flavor and creamiest sauce.

Can I freeze it?
Yes. Freeze before or after baking for up to two months.

Why is my sauce too thick?
Simply stir in a little extra milk before serving until it reaches your preferred consistency.

Old-Fashioned Corn Potato Supper

A comforting one-pot potato recipe made with sweet corn, onions, and simple pantry ingredients. 

This recipe came from an old newspaper clipping that my mom tucked away in her recipe box years ago. She loved recipes like this because they were simple to prepare, used everyday pantry ingredients, and came together in one pot.

Sometimes she served it as a side dish alongside pork chops or fried chicken, but other times it became the main course. If she had leftover ham, cooked ground beef, or a few slices of bacon, she'd stir them right into the pot to make the meal a little heartier.

Like many home cooks, my mom often adapted recipes to use whatever vegetables she had on hand. Some days she added carrots or peas instead of corn. She believed that good home cooking wasn't about following a recipe exactly—it was about feeding your family with what you had.

It's a humble recipe, but those are often the ones that become family favorites.

Ingredients:

6 medium potatoes peeled and diced into bite sized pieces
1 onion, chopped
3 cloves garlic, minced
2 cans whole kernel corn, undrained
4 Tbs.  butter 
1/2 c. water
1/2 tsp. chicken or beef bouillon granules (or bouillon powder)
Salt and pepper to taste 

Optional Add-ins: 

1 pound cooked ground beef
1 to 2 cups diced cooked ham
4 to 6 slices bacon, cooked and crumbled 

Directions:  

Melt the butter in a large cast iron Dutch oven or heavy saucepan over medium heat.

Add the chopped onion and cook for 3 to 5 minutes, stirring occasionally, until softened.

Stir in the minced garlic and cook for 1 minute, just until fragrant.

Add the diced potatoes, the undrained corn, water, and bouillon granules. Stir until the bouillon dissolves.
If using fresh corn:

Add the diced potatoes, fresh corn, 1 cup water, and 1 teaspoon bouillon granules. Stir well.

Bring the mixture to a gentle boil.  Reduce the heat to low, cover, and simmer for 15 to 20 minutes, or until the potatoes are fork-tender.

If adding cooked ground beef, ham, or bacon, stir it in during the last 5 minutes of cooking so it heats through.

Season with salt and pepper to taste.

Serve hot as a hearty side dish or a simple one-pot meal.

Mom's Tip: This is the kind of recipe that welcomes whatever vegetables you have in the refrigerator. Don't be afraid to substitute peas, carrots, green beans, or even diced bell peppers to make it your own.

Tips for Best Success:

• Cut the potatoes into evenly sized pieces so they cook at the same rate.
• Use the liquid from both cans of corn for extra sweetness and flavor.
• Dissolve the bouillon completely in the water before simmering to evenly distribute the flavor.
• Don't overcook the potatoes. They should be tender enough to pierce easily with a fork but still hold their shape.
• Stir occasionally during cooking to prevent the potatoes from sticking to the bottom of the Dutch oven.
• Taste before serving. Since bouillon contains salt, adjust the seasoning only after the potatoes are cooked.
• Fresh garden corn makes an excellent summertime version. Add 1 cup water and 1 teaspoon bouillon granules to replace the liquid from canned corn.

Variations and Substitutions:

• Sprinkle shredded cheddar cheese over the hot potatoes just before serving.
• Add fresh parsley, thyme, or chives for extra color and flavor.
• Stir in 1/4 to 1/2 cup sour cream or a splash of heavy cream just before serving.

Add one of the following during the last 5 minutes of cooking:

• 1 pound cooked ground beef
• 1 to 2 cups diced cooked ham
• 4 to 6 slices cooked, crumbled bacon
• Cooked smoked sausage
• Change the Vegetables

Substitute or add:

• Peas
• Carrots
• Green beans
• Diced red or green bell peppers
• Cream-style corn
• Fresh green onions

Serving Suggestions:

This comforting potato dish pairs wonderfully with:

• Fried chicken
• Meatloaf
• Pork chops
• Baked ham
• Roast beef
• Grilled hamburgers
• Smoked sausage
• BBQ chicken
• Garden salad
• Homemade dinner rolls
• Cornbread

It also makes a satisfying one-pot meal when you add ground beef, bacon, or ham.

How to Store:

• Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Freeze in freezer-safe containers for up to 2 months. Keep in mind that potatoes may become slightly softer after thawing.
• To reheat, warm gently in a saucepan over medium-low heat, adding a splash of water or broth if needed. You can also microwave individual servings until heated through.

Frequently Asked Questions:

Can I use fresh corn instead of canned?
Yes! Use about 3 to 4 cups of fresh corn kernels, along with 1 cup water and 1 teaspoon chicken or beef bouillon granules.

Can I make this ahead of time?
Absolutely. The flavors blend together even more after resting overnight.

What potatoes work best?
Yukon Gold potatoes hold their shape nicely while becoming creamy. Russets also work well and produce a softer texture.

Can I make this vegetarian?
Yes. Replace the chicken or beef bouillon with vegetable bouillon.

Can I add meat?
Definitely. Ground beef, diced ham, bacon, or smoked sausage all make excellent additions.

Why use the liquid from the canned corn?
The liquid adds natural sweetness and corn flavor while helping create a richer broth—just as many home cooks did years ago.

Grandma's Cinnamon Apple Bread

A moist, cinnamon-spiced apple bread filled with fresh apples and passed down through generations of our family.

This recipe came from my grandmother on my mom's side of the family. Although I never had the chance to meet her—she passed away long before I was born—I feel like I've come to know her through the stories my mother shared over the years.

My grandparents had apple trees growing in their yard, so fresh apples were always plentiful during the harvest season. One of my grandmother's favorite ways to use them was in this homemade apple bread.

Like my mother, she rarely measured ingredients. She simply cooked by experience, adding a little of this and a little of that until everything looked just right. Family gatherings, church suppers, and potlucks were always made a little sweeter by whatever she brought to the table.

This old-fashioned apple bread is soft, moist, warmly spiced with cinnamon and nutmeg, and filled with tender pieces of fresh apple. It's one of those timeless recipes that makes the whole house smell like home.

Life wasn't always easy for my grandmother, but from everything my mother shared, she was a kind, generous woman whose home and table were always open to family and friends. 

Ingredients:

1/2 c. butter, softened
1/2 c. packed light brown sugar
1/2 c. granulated sugar
2 eggs
1/4 c. milk or buttermilk
2 tsp. vanilla extract
1  tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 1/2 tsp. ground cinnamon
1/2 tsp. nutmeg
1/2 tsp. allspice
1/4 tsp. cloves
2 c. flour
2 medium baking apples, peeled, cored, and finely chopped

Topping:

1/4 c. brown sugar
2 Tbs. flour
2 Tbs. butter
1/2 tsp. cinnamon

Directions:

Preheat the oven to 350°F. Grease and lightly flour a 9 × 5-inch loaf pan, or line it with parchment paper for easy removal.

In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.

Beat in the eggs, one at a time, mixing well after each addition.

Stir in the milk (or buttermilk) and vanilla extract until well combined.

Add the baking powder, baking soda, salt, cinnamon, nutmeg, allspice, and cloves. Mix until incorporated.

Gradually stir in the flour just until no dry streaks remain. Avoid overmixing.

Gently fold in the chopped apples until evenly distributed throughout the batter.

Spread the batter evenly into the prepared loaf pan.

Spread the batter evenly into the prepared loaf pan.

(Optional Streusel Topping) In a small bowl, combine the brown sugar, flour, and cinnamon. Cut in the cold butter with a pastry blender or two knives until the mixture resembles coarse crumbs. Sprinkle the streusel evenly over the batter.

Bake for 50 to 55 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

Allow the bread to cool in the pan for 10 minutes.

Carefully remove the loaf from the pan and place it on a wire rack to cool completely before slicing.

Bake for 50 to 55 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

Let the bread cool in the pan for 10 minutes.

Carefully remove the loaf from the pan and place it on a wire rack to cool completely before slicing.

Best Apples: Honeycrisp, Granny Smith, Jonathan, Cortland, Braeburn, or Pink Lady apples all work well because they hold their shape while baking.

Optional: For an extra special apple bread, sprinkle 1 to 2 tablespoons of finely chopped apples over the streusel topping before baking. The apples become lightly caramelized and add even more fresh apple flavor to every slice. 

Tips for Best Success:

• Use firm baking apples. Honeycrisp, Granny Smith, Jonathan, Cortland, Braeburn, or Pink Lady apples hold their shape well while baking.
• Finely chop the apples so they distribute evenly throughout the loaf.
• Measure the flour correctly by spooning it into the measuring cup and leveling it off to avoid a dense loaf.
• Do not overmix the batter. Stir just until the flour disappears to keep the bread tender.
• Use room-temperature butter and eggs for the smoothest batter.
• Test for doneness by inserting a toothpick into the center. It should come out clean or with a few moist crumbs.
• Cool for at least 10 minutes before removing the loaf from the pan to prevent it from breaking.

Variations and Substitutions:

• Fold in ½ to 1 cup of chopped walnuts or pecans.
• Add ½ cup raisins for a classic old-fashioned flavor.
• Use buttermilk instead of regular milk for an even more tender loaf.
• Replace the cinnamon, nutmeg, allspice, and cloves with 2 teaspoons apple pie spice.
• Bake in mini loaf pans for gift giving. Reduce baking time to approximately 25–30 minutes.

Serving Suggestions:

Grandma's apple bread is delicious served:

• Warm with butter
• With cream cheese
• Toasted the next morning
• Alongside coffee or hot tea
• With a drizzle of honey
• With apple butter
• With whipped cream
• With a scoop of vanilla ice cream for dessert
• As part of a fall brunch
• With cheddar cheese for an old-fashioned pairing

How to Store:

• Wrap tightly and store for 3 to 4 days at room temperature.
• Store in an airtight container in the refrigerator for up to 1 week.
• Wrap tightly in plastic wrap and then foil. Freeze for up to 3 months.
• Warm individual slices for about 10–15 seconds in the microwave or lightly toast them.

Frequently Asked Questions:

What are the best apples for apple bread?
Firm baking apples such as Honeycrisp, Granny Smith, Jonathan, Cortland, Braeburn, or Pink Lady work beautifully.

Can I use buttermilk?
Yes. Buttermilk makes the bread extra moist and tender.

Can I freeze apple bread?
Absolutely. Wrap it well and freeze for up to three months.

Why is my bread dense?
Usually because the batter was overmixed or too much flour was added.

Can I add nuts?
Yes. Walnuts and pecans are excellent additions.

Can I make muffins instead?
Yes. Bake at 350°F for about 20–25 minutes.

Dad's Classic Cheeseburgers

Tender, juicy homemade hamburgers marinated for incredible flavor and cooked in a hot cast iron skillet just the way Dad made them.

My dad made the best hamburgers. They were always juicy, full of flavor, and cooked to perfection. He had a simple philosophy when it came to making great burgers—don't overwork the meat, season it well, and let a hot cast iron skillet create that delicious browned crust.

Like my mom, Dad rarely measured ingredients. He simply added a little of this and a little of that, tasting as he went. Over the years, I watched him make these hamburgers so many times that I eventually figured out the approximate amounts he used.

The marinade gives the burgers wonderful flavor while the hot skillet locks in the juices. Top them with your favorite cheese and fresh garden vegetables for an old-fashioned homemade hamburger everyone will love. 

My dad was a wonderful cook, but because he worked so hard, he didn't have the chance to cook very often. That made it an extra special treat whenever he took over the kitchen and made dinner for the family. 

Ingredients:

2 lbs. ground beef
2 Tbs. vinegar or wine
2 Tbs. soy sauce
1 Tbs. brown sugar
1/4 tsp. ginger
1 tsp. Worcestershire sauce
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. prepared mustard
1/2 tsp. red pepper flakes (optional)
1/4 tsp. paprika
1/4 tsp. tumeric
Salt and pepper

Toppings: 
Cheese
Tomatoes
Pickles
Lettuce
Onions
Mayonnaise
Ketchup
Mustard
Buns

Directions:

Line a 13 × 9-inch baking dish or shallow pan with parchment paper or place the patties in a single layer in a baking dish.

In a small bowl, whisk together the vinegar (or wine), soy sauce, brown sugar, Worcestershire sauce, garlic powder, onion powder, mustard, ginger, paprika, turmeric, and red pepper flakes until well combined.

Divide the ground beef into 6 equal portions. Handle the meat as little as possible while gently shaping each portion into a patty about 3/4 inch thick.  Press a shallow indentation into the center of each patty with your thumb. This helps keep the burgers flat as they cook.

Arrange the patties in a single layer and pour the marinade evenly over them.

Cover and refrigerate for 1 hour, turning the patties halfway through, so both sides absorb the marinade.

About 15 to 20 minutes before cooking, remove the patties from the refrigerator to take the chill off.

Heat a large cast iron skillet over medium-high heat until very hot.  

Remove the burgers from the marinade.  Season both sides generously with salt and black pepper.  Place the burgers in the hot skillet. Cook without moving them for about 4 to 5 minutes to develop a rich, flavorful crust.  Flip the burgers and continue cooking:  
Medium-rare: about 3–4 minutes
Medium: about 4–5 minutes
Well done: about 5–6 minutes
Or until they reach your desired level of doneness.

During the last minute of cooking, place a slice of cheese on each burger and cover the skillet until melted.

Serve on toasted buns with your favorite toppings. 

Tips for Best Success:

• Use ground beef with some fat. An 80/20 blend makes the juiciest hamburgers.
• Handle the meat gently. Overworking the beef can make the burgers tough.
• Press a small indentation in the center. This helps keep the burgers from puffing up while they cook.
• Marinate for at least one hour. Turning the burgers halfway through ensures both sides absorb the flavor.
• Heat the skillet before adding the burgers. A hot cast iron skillet creates a flavorful crust and helps seal in the juices.
• Don't press down on the burgers while they cook. Pressing squeezes out the flavorful juices.
• Let the burgers rest for 3 to 5 minutes before serving, so the juices redistribute throughout the meat.

Variations and Substitutions:

• These burgers are just as delicious cooked over a charcoal or gas grill.
• Top with sautéed mushrooms and Swiss cheese for a hearty variation.
• Add crispy bacon and cheddar cheese.
• Increase the crushed red pepper flakes or add a few dashes of hot sauce to the marinade.
• Try different cheeses like;
• Cheddar, Swiss, Pepper Jack, American, Provolone, Colby Jack,
• Onion or Garlic and Herb cheese.
• Top with grilled caramelized onions instead of raw onions.

Serving Suggestions:

These juicy burgers pair perfectly with:

• French fries
• Homemade potato wedges
• Potato salad
• Macaroni salad
• Coleslaw
• Baked beans
• Corn on the cob
• Garden salad
• Pasta salad
• Dill pickle spears
• Fresh sliced tomatoes
• Watermelon

How to Store:

• Store cooked hamburgers in an airtight container in the refrigerator for 3 to 4 days.
• Wrap individually and freeze for up to 3 months.
• Reheat gently in a skillet over medium-low heat with a splash of beef broth or water to help keep the burgers moist.

Frequently Asked Questions:

Can I make the patties ahead of time?
Yes. Shape and marinate them up to 24 hours in advance.

Do I have to marinate the burgers?
No, but marinating adds wonderful flavor and helps make these burgers unique.

Can I grill them instead?
Absolutely! Grill over medium-high heat until they reach your preferred doneness.

Why make an indentation in the center?
It keeps the burgers flatter as they cook instead of puffing into a dome.

What's the best ground beef?
An 80/20 ground chuck provides the best balance of flavor and juiciness.

Can I freeze the uncooked patties?
Yes. Freeze them individually on a baking sheet, then transfer to freezer bags once frozen.

Aunt's Chewy Brown Sugar Chocolate Chip Bars

Soft, chewy cookie bars made with brown sugar, chocolate chips, and sweet dates from my family's recipe box.

These easy bar cookies were one of my mother's favorites to make. The recipe came from my aunt, who loved baking cookies, sweet rolls, and other homemade treats for family and friends.

The original recipe calls for walnuts, but Mom usually left them out. Sometimes nuts were simply too expensive, and other times she didn't have the time to shell them herself. Even without the nuts, these bars were wonderfully soft, chewy, and full of rich brown sugar flavor.

The combination of chocolate chips and dates may sound a little unusual today, but it creates a delicious old-fashioned cookie bar that's moist, sweet, and hard to resist. They're perfect for lunch boxes, holiday cookie trays, or an afternoon cup of coffee.

Ingredients:

1/3 c. butter, softened or shortening
1 1/2 c. brown sugar
2 eggs
1 1/4 tsp. baking powder
1/4 tsp. salt
1 1/4 c. flour
1/2 c. chocolate chips
1/2 c. walnuts (optional)
1/2 c. c. chopped, pitted dates, or raisins

Directions:

Preheat the oven to 350°F. Grease or butter an 8-inch or 9-inch square baking pan.

In a large mixing bowl, cream together the butter (or shortening) and brown sugar until light and fluffy.

Beat in the eggs, one at a time, mixing well after each addition.

Stir in the baking powder and salt.

Gradually add the flour, mixing just until combined. Be sure to scrape down the sides and bottom of the bowl as needed.

Fold in the chocolate chips, walnuts (if using), and chopped dates or raisins.

Spread the batter evenly into the prepared pan.

Bake for 30 to 35 minutes, or until the top is lightly golden, and a toothpick inserted near the center comes out with a few moist crumbs.

Let the bars cool until just warm, then cut into squares.

Tips for Best Success:

• Use room temperature butter and eggs. They cream together more easily and create a softer texture.
• Pack the brown sugar. This gives the bars their rich, chewy texture.
• Don't overmix the batter. Mix just until the flour disappears to keep the bars tender.
• Chop the dates into small pieces. This helps distribute their sweetness evenly throughout the bars.
• Use parchment paper. Lining the pan makes it easy to lift the bars out for cutting.
• Don't overbake. The center should still be slightly soft when you remove the pan from the oven. The bars will continue to set as they cool.

Variations and Substitutions:

• Replace the walnuts with chopped pecans for a slightly sweeter flavor.
• If you don't have dates, raisins work just as well.
• Mix in ½ teaspoon ground cinnamon for a warm, cozy flavor.
• Try milk chocolate, dark chocolate, or white chocolate chips.
• Fold in ½ cup sweetened shredded coconut for extra texture.

Serving Suggestions:

These old-fashioned cookie bars are wonderful served with:

• A cold glass of milk
• Hot coffee
• Tea
• Hot chocolate
• Vanilla ice cream
• Fresh strawberries or raspberries
• A scoop of whipped cream
• Packed into school lunches
• Holiday cookie trays
• Church suppers and bake sales

How to Store:

• Store in an airtight container for up to 5 days at room temperature.
• Store in the refrigerator for up to 1 week in a sealed container.
• Freeze the bars in layers separated by parchment paper for up to 3 months.  Allow to thaw at room temperature before serving.

Frequently Asked Questions:

Can I leave out the walnuts?
Yes! My mom usually did, and the bars were still soft and delicious.

Can I substitute raisins for the dates?
Absolutely. Both work beautifully in this recipe.

Can I double the recipe?
Yes. Double the ingredients and bake in a 9 × 13-inch pan. You may need to add 5 to 10 minutes to the baking time.

How do I know when they're done?
The top should be lightly golden, and a toothpick inserted near the center should come out with a few moist crumbs.

Can I freeze these bars?
Yes. They freeze very well for up to three months.

What kind of chocolate chips work best?
Semi-sweet chocolate chips give the bars a classic old-fashioned flavor, but milk or dark chocolate are also delicious.

Old-Fashioned Marinated Pork Tenderloin

Tender oven-baked pork marinated in a sweet and savory homemade sauce

Mom made the most tender, juicy pork tenderloin. She believed that a good marinade was worth the extra time, so she would often let the meat soak for several hours before baking it.

Unlike many recipes that tell you to throw the marinade away, Mom poured it right into the Dutch oven with the pork. As it baked, the marinade became part of the flavorful pan juices that kept the meat moist and delicious.

If you prefer to discard the marinade before cooking, you certainly can. But this recipe is written the way my mom always prepared it, and it never disappointed.

The result is tender slices of pork with a wonderful balance of honey, soy sauce, garlic, mustard, and herbs—a family favorite that's perfect for Sunday dinner or any special meal.

Ingredients: 

1 onion, chopped
2 garlic cloves, minced
1/4 c. olive oil
1/4 c. soy sauce
1/4 c. honey
2 Tbs.  prepared mustard
2 Tbs. chicken, beef stock, water or wine
1 Tbs. brown sugar
1 Tbs. vinegar 
1 Tbs. parsley
1 Tsp. Worcestershire sauce
1/2 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. pepper
2 pork tenderloins (about 2 1/2 lb. total)

Directions:

Preheat oven to 350° F. 

In a large bowl or a resealable plastic bag, combine the onion, garlic, olive oil, soy sauce, honey, mustard, broth (or water or wine), brown sugar, vinegar, parsley, Worcestershire sauce, garlic powder, salt, and black pepper. Whisk until well combined, or seal the bag and shake until the marinade is thoroughly mixed.

Add the pork tenderloins to the marinade, turning them to coat all sides evenly.

Cover the bowl or seal the bag and refrigerate for at least 2 hours, turning the pork occasionally so it marinates evenly on all sides. For even more flavor, marinate overnight.

Place the pork tenderloins in a Dutch oven or covered baking dish.

Pour the marinade over the pork, if desired. (If you prefer, you may discard the marinade and bake the pork without it.)
Cover and bake for 40 to 45 minutes, or until the pork reaches an internal temperature of 145°F on an instant-read thermometer.

Remove the pork from the oven and let it rest for 5 to 10 minutes before slicing.
Spoon some of the pan juices over the sliced pork before serving.

From Mom's Kitchen:  

Mom always baked the pork right in the marinade instead of throwing it away. As it cooked, the marinade became a flavorful sauce that helped keep the pork tender and juicy. Since it bakes with the meat, the marinade is fully cooked before serving.

Tips for Best Success:

• Marinate the pork for at least 2 hours, but overnight will give you the best flavor.
• Turn the pork several times while it marinates so every side absorbs the flavorful marinade.
• Use a meat thermometer and cook the pork to 145°F for juicy, tender results.
• Allow the pork to rest for 5 to 10 minutes before slicing to help retain its juices.
• Slice the pork across the grain for the most tender bites.
• Spoon the flavorful pan juices over the sliced pork before serving.

Variations and Substitutions:

• This marinade also works beautifully with a pork loin roast. Simply increase the cooking time as needed.
• Fresh thyme or rosemary adds wonderful flavor to the marinade.
• Add another tablespoon of honey for a sweeter glaze.
• Stir in a pinch of crushed red pepper flakes or a dash of hot sauce.
• Replace the vinegar with fresh lemon or orange juice for a brighter flavor.
• To grill, after marinating, grill the pork over medium heat until it reaches an internal temperature of 145°F.

Serving Suggestions:

Serve with:

• Mashed potatoes
• Baked potatoes
• Buttered noodles
• Homemade rice pilaf
• Garden vegetable rice
• Roasted carrots
• Green beans
• Broccoli
• Homemade dinner rolls
• Applesauce
• Fresh garden salad

How to Store:

• Store leftovers in the refrigerator in an airtight container for 3 to 4 days.
• Freeze sliced pork in freezer-safe containers for up to 3 months.
• To reheat, warm gently in a covered skillet or oven with a little broth or reserved pan juices to keep the meat moist.

Frequently Asked Questions:

Can I marinate the pork overnight?
Yes! Overnight marinating gives the pork even more flavor.

Can I grill this recipe?
Absolutely. Grill until the internal temperature reaches 145°F.

Should I discard the marinade?
You can if you prefer. My mom always baked the pork in the marinade, allowing it to become part of the flavorful pan sauce.

Can I use pork loin instead?
Yes. A pork loin roast works well but will require a longer cooking time.

How do I know when it's done?
Use an instant-read thermometer. The pork is done when it reaches 145°F, followed by a 5-minute rest.

Old-Fashioned Homemade Poultry Seasoning

Skip the store-bought spice blend and make this flavorful homemade poultry seasoning with pantry herbs. 

Make your own flavorful poultry seasoning at home with simple pantry spices. It's fresher, more economical, and easy to customize.

Buying prepackaged spice blends can become expensive, especially when you consider how little seasoning comes in each container. My mom rarely bought premixed spice blends unless they were on sale for a great price. Instead, she preferred making her own.

By mixing spices herself, she could control the flavor and adjust each ingredient to suit her family's tastes. It was also an economical way to cook since she usually had every spice she needed already sitting in her pantry.

Homemade spice blends are quick to prepare, taste fresher than many store-bought versions, and make wonderful additions to chicken, turkey, stuffing, soups, roasted vegetables, and more.

Once you start making your own seasoning blends, you may never want to buy the packaged ones again. 

Ingredients: 

2 Tbs. dried marjoram
2 Tbs. dried rosemary
2 Tbs. dried thyme
2 Tbs. dried sage
1 Tbs. dried basil
1 Tbs. dried oregano
2 tsp. garlic powder
2 tsp. black pepper
1 tsp. ground nutmeg (or up to 2 teaspoons if you enjoy a warmer spice flavor)
2 tsp. sweet paprika

Directions:

If desired, place the dried rosemary and thyme in a spice grinder or crush them with a mortar and pestle. This helps break down the woody leaves and creates a smoother seasoning blend.

Add the marjoram, rosemary, thyme, sage, basil, oregano, garlic powder, black pepper, nutmeg, and paprika to a clean mason jar or another airtight container.

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

Store in a cool, dark place away from heat and sunlight.

Use 1 to 1½ teaspoons per pound of poultry, or season according to your favorite recipe.

This recipe makes approximately 1¼ cups of seasoning.

Tips for Best Success:

• Use fresh herbs and spices. Dried herbs lose their flavor over time, so fresher ingredients will give you the best seasoning blend.
• Grind woody herbs first. Rosemary and thyme can be a little coarse. Grinding or crushing them creates a finer, more even blend.
• Shake before each use. Some herbs naturally settle over time.
• Store properly. Keep the seasoning in an airtight jar away from heat, moisture, and direct sunlight.
• Label your jar. Include the name of the seasoning and the date you made it.
• Start with less. Add about 1 teaspoon per pound of meat, then season more if needed.

Variations and Substitutions:

• Increase the garlic powder to 1 tablespoon for a bolder garlic flavor.
• Add an extra teaspoon of black pepper for more spice.
• Substitute smoked paprika for sweet paprika.
• Increase the sage slightly if you enjoy a traditional poultry seasoning.
• Mix in 1 to 2 teaspoons of onion powder for additional savory flavor.

Serving Suggestions:

This homemade poultry seasoning is delicious on:

• Roast chicken
• Turkey
• Cornish hens
• Pork chops
• Roasted vegetables
• Stuffing and dressing
• Chicken noodle soup
• Turkey soup
• Chicken pot pie
• Gravy
• Rice dishes
• Slow cooker chicken
• Oven-roasted potatoes

How to Store:

Store in an airtight glass jar or spice container in a cool, dry place away from sunlight.
For the best flavor, use within 6 months. It will remain safe longer, but the herbs gradually lose their potency.
Avoid shaking the seasoning directly over steaming pots, as moisture can cause the herbs to clump.

Frequently Asked Questions:

Can I use fresh herbs?
This recipe is designed for dried herbs. Fresh herbs contain moisture and won't store well in a seasoning blend.

Why grind the rosemary?
Rosemary needles can be woody. Grinding them helps the seasoning mix more evenly and improves the texture.

Can I double the recipe?
Absolutely! It stores well and makes a wonderful homemade gift.

Does this contain salt?
No. This blend is salt-free, allowing you to season each recipe to your own taste.

What meats can I use it on?
It's wonderful on chicken, turkey, pork, and even roasted vegetables.

How much should I use?
Start with 1 to 1½ teaspoons per pound of meat and adjust to taste.