Classic Homemade Funnel Cakes

A simple fair-style treat for cozy nights and family fun.

When winter settles in and the fairgrounds are quiet, there’s no reason you can’t bring a little carnival magic into your own kitchen. Funnel cakes are one of those nostalgic treats that instantly transport you back to warm summer nights, bright lights, and powdered sugar-dusted fingers.

This homemade funnel cake recipe is simple to make with pantry staples and comes together quickly. Light, crispy on the outside, and tender on the inside.  These funnel cakes are perfect for a cozy weekend treat, a fun family dessert, or anytime you’re craving a taste of the carnival—no ticket required.

Ingredients:

3 large eggs
1/4 c. sugar
2 c. milk
1 tsp. vanilla
3 2/3 c. flour
2 tsp. baking powder 
1/2 to 1 tsp. cinnamon
1/2 teaspoon salt
1/4 tsp. nutmeg
Vegetable oil for frying

Instructions:

Line a baking sheet with paper towels and set aside.

In a medium bowl, whisk together the eggs and sugar until well blended. Slowly pour in the milk and vanilla, whisking until smooth and fully combined.

Add the flour, baking powder, cinnamon, salt, and nutmeg. Whisk until the batter is smooth and creamy, with no large lumps. The batter should be pourable but not thin — similar to pancake batter.

In a large cast iron pot, Dutch oven, or heavy saucepan, pour in about 2 inches of vegetable oil. Heat the oil to 375°F.
(If using a deep fryer, follow the manufacturer’s instructions.)

Pour about 1/4 to 1/2 cup of batter into a funnel, squeeze bottle, or measuring cup. If using a funnel, keep your finger over the opening until ready to pour.

Hold the funnel several inches above the hot oil. Release the batter in a slow, circular or spiral motion, allowing it to fall into the oil. Fry for about 2 minutes per side, or until golden brown.

Carefully remove the funnel cake with tongs or a slotted spoon and place it on the prepared baking sheet to drain.

Repeat with remaining batter.

Serve warm, topped with powdered sugar or cinnamon sugar.

Notes:

If the batter feels too thick, you can add 1–2 tablespoons of milk to loosen it slightly.

Fry one funnel cake at a time to avoid overcrowding and temperature drops.

Serving Suggestions: 

These funnel cakes are wonderful on their own, but even better dressed up:

Classic Fair Style: Powdered sugar or cinnamon sugar

Fruit & Cream: Warm funnel cake topped with sliced strawberries or peaches
Add whipped cream or vanilla ice cream

Chocolate Lovers: Drizzle with chocolate syrup or Nutella
Sprinkle with mini chocolate chips

Extra Special:  Ice cream + chocolate drizzle + powdered sugar. Finish with chopped nuts or caramel sauce

Family Night Idea:  Set out toppings and let everyone build their own funnel cake

Easy Homemade Cinnamon Bread (Mom’s Recipe)

A soft, cinnamon-swirled quick bread that fills the house with cozy bakery smells

This cinnamon bread is one of those recipes that instantly makes a house feel like home. It comes straight from my mom’s recipe box, and it’s the kind of bread she could make on a whim—yet it always tasted like she’d been baking all day. The sweet cinnamon swirl, soft crumb, and buttery richness make it perfect for breakfast, brunch, or an afternoon treat with coffee.

It’s also a wonderful bread to have on hand for unexpected company. Serve it warm, sliced thick, and watch it disappear. Simple ingredients, familiar flavors, and that unmistakable cinnamon aroma make this a recipe worth keeping and sharing.

Ingredients:

Cinnamon Sugar Mixture
2/3 c. white or brown sugar
2 tsp. cinnamon

Batter
1 c. butter, softened
2 c.white or brown sugar
2 eggs
2 c. buttermilk or 2 cups milk plus 2 tablespoons vinegar or lemon juice
4 c. flour
2 tsp. baking soda

Directions

Preheat the oven to 350°F. Grease two loaf pans and set aside.

Prepare the cinnamon sugar.
In a small bowl, stir together the sugar and cinnamon. Set aside.

In a large mixing bowl, cream the butter and sugar together until light and fluffy. Beat in the eggs, mixing well.

Slowly stir in the buttermilk (or milk mixture) until smooth and well combined.

Add the flour and baking soda, mixing just until combined. Do not overmix.

Divide half of the batter evenly between the two prepared loaf pans.
Sprinkle about 3/4 of the cinnamon sugar mixture evenly over the batter in each pan.

Spoon the remaining batter evenly over the cinnamon sugar layer.

Sprinkle the remaining cinnamon sugar over the tops. Using a knife, gently cut through the batter in a loose, wavy motion to create a swirl—do not stir.

Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.

Allow the bread to cool in the pans for about 20 minutes, then carefully remove and transfer to a wire rack to cool completely.

 Notes:

Brown sugar provides a more moist texture and it gives the bread a molasses-like flavor when compared to white sugar. Adding brown sugar to the topping mix provides a richer, caramel-like taste to the crust.  

This bread is very moist; if the top browns too quickly, tent loosely with foil for the last 10 minutes.

Letting it cool before slicing helps the swirl set nicely.

Serving Suggestions

This cinnamon bread is delicious all on its own, but here are a few comforting ways to serve it:

Breakfast or Brunch: Slice thick and serve warm with butter or a light spread of cream cheese. It pairs beautifully with coffee or hot tea.

Afternoon Treat: Enjoy a slice as an easy snack when company stops by—no fuss, just home-baked goodness.

Dessert-Style: Lightly toast a slice and drizzle with honey, or serve alongside fresh fruit.

Extra Cozy: Warm a slice and add a small pat of butter as it melts into the cinnamon swirl—simple and perfect.

This is the kind of bread that fits right in at the table any time of day.

Beef Bourguignon, Just Like Mom Made

This recipe is lovingly inspired by my mom, who turned garden vegetables and simple ingredients into warm, comforting meals for our family.

This Beef Bourguignon is more than just a comforting stew — it’s a dish filled with memories of home. My mom made this often, especially when the weather turned cool, using vegetables she grew herself in her garden. There was something special about watching her cook, knowing the carrots and herbs had been picked with care and love.

She believed in slow cooking and simple ingredients, letting time do the work. The beef simmered until tender, the vegetables softened just right, and the sauce became rich and full of flavor. It was the kind of meal that warmed you from the inside out and brought everyone to the table.

Today, this recipe remains a family favorite. Whether you prepare it on the stove top or adapt it for the slow cooker, it’s a dish meant to be shared — perfect for quiet evenings, Sunday suppers, and making new memories while honoring old ones.

My mom made this stew often, especially when the weather turned cool. She cooked with what she had — vegetables from her garden, affordable cuts of meat, and a whole lot of love. This dish reminds me that the best meals don’t come from fancy ingredients, but from care and intention.

Ingredients: 

5 slices bacon, finely chopped
3 Lb. beef chuck cut to 1 inch cubes

salt and pepper to taste
1 c. red cooking wine
2 c. beef broth or chicken broth
1/2 c. tomato sauce
1/4 c.soy sauce
1/4 c. flour
3 garlic cloves, finely chopped
2 Tbs. fresh thyme, finely chopped (or 2 tsp. dried tyrme)
5 medium carrots, cut into rings
1 Lb. potatoes cut into bite sized pieces
8 oz.  fresh mushrooms sliced or 1 can sliced mushrooms
fresh chopped parsley for garnish (Optional)

Instructions: 

In a cast iron Dutch oven, cook the chopped bacon over medium-high heat for 5–7 minutes, or until crisp. Transfer the bacon to a paper towel–lined plate. Once cool enough to handle, crumble and set aside.

Season the beef cubes generously with salt and pepper. Add the beef to the Dutch oven (working in batches if needed) and brown for 2–3 minutes per side. Remove the beef and place it with the bacon.

Reduce the heat to medium. Sprinkle the flour into the Dutch oven, stirring it into the remaining fat. Cook for 1–2 minutes, stirring constantly, to remove the raw flour taste.

Slowly pour in the red wine, stirring and scraping up any browned bits from the bottom of the pot. Let it simmer for 2–3 minutes.

Gradually stir in the beef broth, tomato sauce, and soy sauce. Bring the mixture to a gentle simmer.

Return the beef and bacon to the Dutch oven. Add the garlic, thyme, carrots, potatoes, and mushrooms. Stir well to combine.

Cover with a lid, reduce heat to low, and cook low and slow for 2½–3 hours, or until the beef and vegetables are tender.

Taste and adjust seasoning as needed. Garnish with fresh chopped parsley before serving.

This is a forgiving, home-style stew — if you’re missing an ingredient or need to make a small swap, it will still turn out warm, comforting, and delicious. 

Notes: 

Wine Substitution:
Don’t worry if you don’t have red wine on hand. You can replace it with an equal amount of beef broth. For a little extra depth, stir in 1 tablespoon balsamic vinegar or red wine vinegar.
Another mild option is beef broth with 1 teaspoon Worcestershire sauce, which adds richness without acidity.

Fresh vs. Canned Mushrooms:
Fresh mushrooms give the best texture and flavor, but canned sliced mushrooms work just fine in a pinch.  If using canned mushrooms, you may drain them to keep the sauce rich and thick. My mom often added them just as they were, letting the stew slowly simmer into something wonderful.

Make It Ahead:
This stew tastes even better the next day after the flavors have had time to meld. Simply reheat gently on the stove top.

Slow Cooker Option:
After browning the bacon and beef and thickening the sauce, everything can be transferred to a slow cooker and cooked on LOW for 7–8 hours.

Serving Suggestions: 

Beef Bourguignon is hearty and satisfying, so simple sides work best:

Crusty bread or warm dinner rolls – perfect for soaking up the rich sauce

Buttered egg noodles or mashed potatoes – for an extra comforting meal

Steamed green beans or roasted Brussels sprouts – to add a fresh balance

Simple side salad with a light vinaigrette – keeps the meal from feeling heavy

For a cozy touch, serve this stew family-style straight from the Dutch oven, sprinkled with fresh parsley and paired with warm bread at the table.

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.