Cinnamon Rolls

Homemade cinnamon rolls with sweet buttercream frosting are soft, fluffy, and made from scratch with a sweet cinnamon-sugar filling and creamy frosting.

These homemade cinnamon rolls are soft, fluffy, and filled with a sweet mixture of brown sugar and cinnamon. Finished with a creamy buttercream frosting, they make a wonderful breakfast treat, weekend baking project, or special addition to a holiday brunch.

This recipe is especially meaningful to me because it reminds me of my dad.

My dad was never particularly fond of sweets. He enjoyed pie and cookies and would happily eat some whenever Mom or I made them. But when his birthday came around, he never wanted a cake. Instead, he wanted sweet rolls.

Every year, I would make sweet rolls for his birthday, and this cinnamon roll recipe was one of the varieties I made for him.

That tradition became a special memory that I still carry with me. Although my dad is no longer with us, I continue making sweet rolls on his birthday. It's a small way to remember him and the special moments we shared.

These cinnamon rolls are more than just a homemade treat to me. They're a reminder that sometimes the simplest family traditions become the memories we treasure most.

Whether you're making them for your own family, serving them on a special occasion, or simply craving a warm cinnamon roll, I hope this recipe brings a little sweetness to your day.

Ingredients:

For the cinnamon roll dough:
1/3 c. warm water (110°-115°)
1 Tbs. sugar
1 pkg. or 1 Tbs. yeast
1 c. warm milk
6 Tbs.. butter, melted
1/2 c. sugar
1 tsp. salt
2 eggs, well beaten
4 - 4 1/2 c. flour 

For the cinnamon-sugar filling: 
6 Tbs.. butter, softened
1 c. brown sugar, packed
2 Tbs. cinnamon
1/2 c. raisins (optional) 

For the buttercream frosting:
2 c. powdered sugar
4 Tbs. butter
1/2 tsp. vanilla
3 to 4 Tbs. milk
Pinch of salt

Directions:

In a large mixing bowl, combine the warm water, 1 tablespoon of sugar, and yeast. Stir until the sugar dissolves. Let the mixture stand in a warm place for 8 to 10 minutes, or until it becomes foamy.  If the mixture does not foam, your yeast may be inactive, and it's best to start again with fresh yeast.

Add the warm milk, melted butter, remaining 1/2 cup of sugar, beaten eggs, vanilla extract, cinnamon, and 2 cups of flour to the yeast mixture.  Beat with a wooden spoon until the mixture is smooth and well combined.

Gradually stir in another 2 to 2 1/2 cups of flour, adding it about 1/2 cup at a time. You may not need all the flour. Stop when the dough is soft and slightly tacky but no longer excessively sticky.

Turn the dough onto a lightly floured surface. Knead for 8 to 10 minutes, or until the dough becomes smooth and elastic. If the dough sticks excessively to your hands or the work surface, sprinkle on a little flour at a time. Avoid adding too much, as excess flour can make the finished rolls dense.

Lightly grease a large bowl with oil. Place the dough in the bowl, turning it once to coat the surface lightly.  Cover with a clean kitchen towel and let the dough rise in a warm, draft-free place for about 1 hour, or until doubled in size.

Gently punch down the risen dough to release excess air. Transfer it to a lightly floured surface.

Roll the dough into a rectangle approximately 12 × 18 inches and about 1/4 inch thick.

Spread the softened butter evenly over the dough, leaving a small border along one long edge to help seal the roll.

In a small bowl, combine the brown sugar and cinnamon. Sprinkle the mixture evenly over the buttered dough, then add the raisins if desired.  Gently press the filling into the dough so it adheres.

Starting at one long edge, roll the dough tightly into a log, jelly-roll style. Pinch the seam gently to seal it.

Cut the log into 12 equal slices using a sharp knife or unflavored dental floss.

Arrange the rolls cut side up in a greased 13 × 9-inch baking pan, leaving a little space between them for rising.

Cover the pan loosely with a clean kitchen towel and place it in a warm, draft-free spot.

Let the rolls rise for about 45 to 60 minutes, or until noticeably puffy and nearly doubled in size. The exact time will depend on the temperature of your kitchen.

Bake the rolls for 20 to 25 minutes, or until they are lightly golden brown and cooked through in the center. If the tops brown too quickly, loosely cover them with foil for the remaining baking time.
Allow the rolls to cool for about 5 to 10 minutes before frosting.

In a medium bowl, beat the softened butter until smooth. Gradually add the powdered sugar, mixing until combined.

Add the vanilla extract, a pinch of salt, and 3 tablespoons of milk.  Beat until smooth and creamy, adding the remaining milk a little at a time until you reach your desired consistency.

Spread the frosting over the warm cinnamon rolls and serve.

Tips for Best Success:

• Check your yeast. The water should be warm, not hot. Temperatures around 110°F to 115°F help activate active dry yeast without overheating it.
• Measure flour carefully. Too much flour can make cinnamon rolls dry and heavy. Add it gradually and stop when the dough is soft and slightly tacky.
• Knead until elastic. Proper kneading helps develop the gluten that gives the rolls their soft, fluffy texture.
• Give the dough enough time to rise. Rising times vary depending on the temperature of your kitchen. Look for the dough to double in size rather than relying only on the clock.
• Use softened butter for the filling. It spreads easily and helps the cinnamon-sugar mixture stay in place.
• Roll the dough evenly. Keeping the rectangle an even thickness helps the rolls bake at a similar rate.
• Cut the rolls neatly. Unflavored dental floss can make clean cuts without squashing the dough.
• Avoid overbaking. Cinnamon rolls can become dry if left in the oven too long. Check them near the lower end of the baking time.
• Frost while warm, not piping hot. Letting the rolls rest for a few minutes allows the frosting to soften and spread without immediately melting away.

Variations and Substitutions:

• Cinnamon rolls without raisins: Simply leave out the raisins for a classic cinnamon-sugar filling.
• Pecan cinnamon rolls: Sprinkle chopped pecans over the filling before rolling the dough.
• Walnut cinnamon rolls: Use chopped walnuts for a slightly earthy crunch.
• Cream cheese frosting: Replace the buttercream with a frosting made from softened cream cheese, butter, powdered sugar, vanilla, and a little milk.
• Extra cinnamon flavor: Add another 1/2 teaspoon of cinnamon to the dough if you enjoy a more pronounced cinnamon taste.
• Brown sugar options: Light or dark brown sugar works well in the filling. Dark brown sugar gives the rolls a deeper molasses flavor.
• Dairy-free option: Use suitable plant-based butter and an unsweetened dairy-free milk alternative. Choose products that work well for baking.
• Make-ahead cinnamon rolls: Prepare and shape the rolls, cover the pan, and refrigerate overnight before the second rise. In the morning, let them sit at room temperature until puffy before baking. They may need extra time to rise because they will be cold.

Serving Suggestions:

These homemade cinnamon rolls are delicious served warm, when the dough is soft and the cinnamon-sugar filling is fragrant.

Try serving them with:

• A cup of hot coffee or tea for a relaxed morning treat.
• A glass of cold milk for a simple, comforting snack.
• Scrambled eggs and fresh fruit for a more complete breakfast.
• A breakfast casserole for a holiday brunch.
• Fresh berries or sliced apples to balance the sweetness.
• A special birthday breakfast or family gathering where homemade treats are part of the celebration.

They're also wonderful for Christmas morning, weekend breakfasts, or any day you want to make something a little special for your family.

How to Store:

• At room temperature: Store cooled cinnamon rolls in an airtight container for up to 2 days. Because the frosting contains milk, refrigerate the rolls if you need to keep them longer or if your kitchen is particularly warm.
• In the refrigerator: Place the rolls in an airtight container and refrigerate for up to 5 days. Refrigeration can make the dough firmer, so warming the rolls before serving helps restore their softness.
• In the freezer: For best quality, freeze the rolls in an airtight, freezer-safe container for up to 2 to 3 months. You can freeze them individually for easier portions. For the best texture, freeze them without frosting and add freshly made frosting after reheating.
• To reheat: Warm an individual roll in the microwave for about 10 to 20 seconds, checking and adding time as needed. For several rolls, cover them loosely with foil and warm them in a 300°F oven until heated through.

Frequently Asked Questions:

Can I use instant yeast instead of active dry yeast?

Yes. Instant yeast can generally be substituted for active dry yeast in the same amount by weight. You can mix it directly with the dry ingredients, although you should still make sure the other ingredients are at an appropriate temperature. Rising times may vary.

Why didn't my cinnamon roll dough rise?

Several things can prevent dough from rising, including inactive yeast, liquid that was too hot, a cold room, or insufficient rising time. Check that your yeast foams when activated, and give the dough additional time in a warm, draft-free place if needed.

Why are my cinnamon rolls dense instead of fluffy?

Too much flour, insufficient kneading, or inadequate rising time can make cinnamon rolls dense. Aim for a soft, slightly tacky dough and allow it to rise until visibly doubled.

How do I keep cinnamon rolls from becoming dry?

Avoid adding too much flour, and be careful not to overbake the rolls. Store them in an airtight container once cooled, and warm them briefly before serving.

Can I make these cinnamon rolls the night before?

Yes. Shape the rolls and arrange them in the greased baking pan. Cover and refrigerate overnight. The next morning, let them stand at room temperature until they become puffy before baking. Depending on how cold the dough is, this can take an hour or longer.

Can I leave the raisins out?

Absolutely! The raisins are optional. The rolls will still have plenty of cinnamon and brown sugar flavor without them.

Can I use a different frosting?

Yes. Cream cheese frosting is a popular alternative, and a simple powdered sugar glaze also works well. You can even serve the rolls plain if you prefer less sweetness.

How do I know when the cinnamon rolls are done?

The tops should be lightly golden, and the centers should look set rather than doughy. If you're unsure, check the center roll carefully, since rolls in the middle of the pan may take longer to bake than those around the edges.

Can I freeze homemade cinnamon rolls?

Yes. Let them cool completely, then wrap them well or place them in a freezer-safe container. For the best results, freeze without frosting and frost them after thawing and reheating.

Can I make these cinnamon rolls without a stand mixer?

Yes! This recipe works well with a large mixing bowl, a sturdy wooden spoon, and your hands for kneading. A stand mixer is convenient but not necessary.

Easy Beef and Vegetable Stir-Fry Recipe

 A Quick and Easy Weeknight Supper with Fresh Tomato Salsa

When you need a quick and easy supper but don't want to spend much time in the kitchen, these beef and vegetable stir-fry tacos are a delicious solution. Tender, flavorful strips of beef are seasoned with garlic, cumin, and chili powder, then quickly stir-fried with crisp-tender bell peppers, onions, and jalapeños.

The fresh tomato salsa adds a bright, zesty finish that balances the savory beef and vegetables beautifully. Serve everything in warm tortillas for an easy, satisfying meal that brings plenty of flavor to the dinner table without a lot of fuss.

This is a wonderful recipe for busy weeknights when you want something homemade, flavorful, and easy to prepare.

Ingredients:

For the Fresh Tomato Salsa
3/4 c. tomatoes, chopped
1 onion, chopped
1 jalapeno pepper
1 Tbs. lime juice

For the Beef and Vegetables
1 lb. beef roast
3 cloves garlic, minced
1 tsp. cumin
1 1/2 tsp. chile pepper
1 Tbs. olive oil
1 bell pepper, sliced thin
1 onion, cut into thinly sliced half rings
1 jalapeno pepper, sliced
salt and pepper to taste
8 small tortillas, warmed if desired

Directions:

In a small bowl, combine the chopped tomatoes, chopped onion, finely chopped jalapeño, and lime juice. Season with salt and black pepper to taste. Cover and refrigerate while you prepare the beef and vegetables.

Trim any excess fat, silver skin, and tough connective tissue from the beef roast. Slice the beef thinly against the grain, about 1/4 inch thick. Cut the strips into shorter pieces if desired.

In a small bowl, combine the minced garlic, ground cumin, and chili powder. Sprinkle the seasoning mixture over the beef strips and toss until evenly coated.

Heat the olive oil in a large cast-iron skillet over medium-high heat. Add the sliced bell pepper, onion, and jalapeño. Stir-fry for 5 to 8 minutes, or until the vegetables are crisp-tender. Transfer the vegetables to a bowl and keep warm.

Add half of the seasoned beef to the hot skillet, spreading it into a single layer as much as possible. Stir-fry for about 1 to 2 minutes, or until browned and nearly cooked through. Transfer the beef to the bowl with the vegetables.

Add the remaining beef to the skillet and stir-fry for another 1 to 2 minutes, or until browned and cooked through. Thin strips cook quickly, so watch them carefully to avoid overcooking.

Return the cooked beef and vegetables to the skillet. Toss together and cook briefly until everything is heated through. Season with additional salt and black pepper as needed.

Warm the tortillas in a dry skillet or according to the package directions.

Spoon the beef and vegetable mixture into the warm tortillas. Top with the chilled fresh tomato salsa and serve immediately.

Enjoy!

Tips for Best Success:

• Slice the beef against the grain. This shortens the muscle fibers and helps make each bite more tender.
• Cut the beef into thin, even strips. Thin slices cook quickly, making this a great recipe for busy evenings.
• Don't overcrowd the skillet. Cooking the beef in two batches helps it brown instead of steam.
• Keep the vegetables crisp-tender. You want them softened slightly but still retaining some texture and color.
• Adjust the heat to your liking. Remove the jalapeño seeds and membranes for a milder flavor, or leave some in for extra heat.
• Prepare the salsa ahead. Making it while the beef cooks saves time. You can also prepare it earlier and refrigerate it until supper.
• Avoid overcooking the beef. Thin strips can become tough if cooked too long. Use the suggested cooking times as a guide, and make sure the beef reaches a safe internal temperature. For whole-muscle beef, the USDA recommends 145°F followed by a three-minute rest; thin strips may need a different cooking approach to verify temperature accurately.

Variations and Substitutions:

• Use a different cut of beef. Sirloin, flank steak, or skirt steak can work well. Slice any cut thinly against the grain.
• Make it milder. Omit the jalapeños or replace them with a little extra bell pepper.
• Add more vegetables. Mushrooms, zucchini, or thinly sliced red bell pepper would be delicious additions.
• Try a different seasoning blend. A favorite taco seasoning can replace the cumin and chili powder. Start with a modest amount and adjust to taste.
• Change the tortillas. Use flour or corn tortillas, depending on your preference.
• Make it a rice bowl. Skip the tortillas and serve the beef and vegetables over rice.
• Add a creamy topping. A spoonful of sour cream, plain Greek yogurt, or sliced avocado makes a tasty contrast to the spicy beef.
• Make the salsa your own. Add chopped cilantro or a little extra lime juice for a fresher, brighter flavor.

Serving Suggestions:

These beef and vegetable tacos make a satisfying meal on their own, but they're also delicious with a few simple sides.

• Mexican-style rice
• Refried or black beans
• Corn on the cob
• Chips and salsa
• Fresh avocado or guacamole
• A simple green salad

For a quick weeknight dinner, warm the tortillas, set out the toppings, and let everyone assemble their own tacos.

How to Store:

 

• Refrigerating leftovers: Allow the beef and vegetables to cool, then transfer them to an airtight container. Refrigerate within two hours of cooking and use within 3–4 days.
• Storing the salsa: Keep the fresh tomato salsa in a separate airtight container in the refrigerator. For the best texture and freshness, use it within 2–3 days.
• Freezing: The cooked beef and vegetables can be frozen in a freezer-safe container for up to 2–3 months for best quality. Thaw overnight in the refrigerator and reheat thoroughly. The fresh tomato salsa is best made fresh because freezing can change the texture of the tomatoes and onions.
• Reheating: Warm the beef and vegetables in a skillet over medium heat with a small splash of water if needed. Stir occasionally until heated to 165°F. Avoid reheating longer than necessary, as the beef can become tough.
• Warm fresh tortillas just before serving for the best results.

Frequently Asked Questions:

What is the best cut of beef for stir-fry tacos?

Sirloin, flank steak, and skirt steak are all good options. You can also use a beef roast, as this recipe calls for. The important thing is to slice the meat thinly against the grain so it is easier to chew.

How do I keep the beef tender?

Slice it against the grain, cook it in small batches, and avoid overcooking it. A hot skillet helps the beef cook quickly without sitting in its juices for too long.

Can I make this recipe less spicy?

Yes! Omit the jalapeños or remove their seeds and membranes before slicing. You can also reduce the chili powder to suit your family's taste.

Can I prepare anything ahead of time?

Absolutely. Chop the vegetables, prepare the salsa, and mix the seasonings ahead of time. Store the salsa and prepared ingredients separately in the refrigerator until you're ready to cook.

Can I use frozen vegetables?

Fresh vegetables provide the best crisp-tender texture, but frozen bell peppers and onions can work in a pinch. Thaw and drain them well, and expect a softer texture and a little more moisture in the skillet.

Can I serve this without tortillas?

Yes! Serve the beef and vegetables over rice, in a salad bowl, or alongside beans and your favorite vegetables. The fresh tomato salsa works well as a topping for all of these options.

Is this recipe good for meal prep?

Yes. Cook the beef and vegetables ahead and portion them into airtight containers. Store the salsa separately and add it after reheating. Keep the tortillas separate so they don't become soggy.

How can I tell when the beef is done?

The thin strips should be browned and cooked through. For food safety, whole-muscle beef should reach 145°F with a three-minute rest. Because thin strips are difficult to check individually with a thermometer, use a suitable thermometer and avoid relying on color alone.

Soft and Chewy Peanut Butter Chocolate Chip Oatmeal Cookies

Soft, chewy homemade cookies packed with peanut butter, oats, and chocolate chips.

Sometimes you just get a craving for homemade cookies, and nothing else will do! I was in the mood to bake some cookies today, but my son wanted chocolate chip cookies while I was craving peanut butter cookies. Luckily, my mother had the perfect solution tucked away in her recipe file: peanut butter chocolate chip cookies!

These cookies bring together the best of both worlds. Creamy peanut butter, sweet chocolate chips, and old-fashioned oats make a delicious combination, while the simple ingredients create cookies that stay soft and chewy.

They're easy to make, don't require any fancy ingredients, and are perfect for an after-work baking treat. Enjoy them with a cold glass of milk, a cup of coffee, or whenever you're in the mood for something homemade and sweet.

Ingredients:

1/2 c. butter, softened
1/2 c. granulated sugar
1/3 c. packed brown sugar
1/2 c. smooth or chunky peanut butter
1 egg
1 tsp. vanilla extract
1 c. flour
1/2 c. old-fashioned oats
1 tsp. baking soda
1/4 tsp. salt
1 c. semisweet chocolate chips, mini or regular sized 

Directions:

Heat the oven to 350°F. Leave the cookie sheets ungreased.

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

Beat in the peanut butter, egg, and vanilla extract until thoroughly combined, scraping down the sides and bottom of the bowl as needed.

With the mixer on low speed, mix in the baking soda and salt. Add the flour and mix just until combined.

Fold in the old-fashioned oats, followed by the semisweet chocolate chips, until evenly distributed throughout the dough.

Drop rounded tablespoonfuls of dough onto ungreased cookie sheets, leaving about 2 inches between cookies to allow for spreading.

Bake for 10–12 minutes, or until the edges are lightly golden and the centers still look slightly soft.

Let the cookies rest on the baking sheet for 1 minute before transferring them to a wire rack to cool.

Tips for Best Success:

• Use softened butter. Let the butter soften at room temperature so it creams easily with the sugars. Avoid melting it, which can change the cookies' texture.
• Measure the flour carefully. Spoon flour into the measuring cup and level it off rather than scooping directly from the bag. Too much flour can make cookies dry.
• Don't overmix the dough. Mix in the flour just until combined to help keep the cookies tender.
• Choose your peanut butter. Smooth peanut butter gives the cookies a uniform texture, while chunky peanut butter adds a little crunch.
• Watch the baking time. For soft, chewy cookies, remove them when the edges are set but the centers still look slightly underdone. They will continue to set as they cool.
• Let them rest on the pan. The cookies will be delicate when they first come out of the oven, so give them a minute before moving them to a cooling rack.
• Bake one test cookie if needed. If you're unsure how much the dough will spread, bake one cookie first and adjust the spacing or dough size for the rest.

Variations and Substitutions:

• Use milk chocolate chips. Swap the semisweet chocolate chips for milk chocolate if you prefer a sweeter cookie.
• Try dark chocolate. Dark chocolate chips add a richer chocolate flavor that pairs beautifully with peanut butter.
• Add chopped peanuts. Stir in a small handful of chopped peanuts for extra crunch and a stronger peanut flavor.
• Use crunchy peanut butter. This is an easy way to add texture without changing the recipe.
• Add a little cinnamon. A small pinch of cinnamon can give the cookies a warm, cozy flavor that complements the oats.
• Make them extra chocolatey. Replace a small portion of the chocolate chips with mini chocolate chips so you get chocolate in more bites.
• Use quick oats if necessary. Quick oats can work in place of old-fashioned oats, although the cookies may have a slightly different texture.
• Use natural peanut butter. If you substitute natural peanut butter, make sure it is well stirred. Natural peanut butter can vary in consistency and may affect how the cookies spread.

Serving Suggestions:

These peanut butter chocolate chip oatmeal cookies are delicious while still slightly warm, when the chocolate chips are soft and melty.

• Serve with a cold glass of milk for a classic homemade-cookie treat.
• Enjoy one with your morning coffee or afternoon tea.
• Pack a couple in a lunchbox or take them along for an afternoon snack.
• Serve them on a cookie platter alongside brownies or sugar cookies for family gatherings.
• Crumble one over vanilla ice cream for an easy dessert.
• Make a simple ice cream sandwich by placing a small scoop of vanilla ice cream between two completely cooled cookies.

How to Store:

• At room temperature: Once completely cooled, store the cookies in an airtight container for up to 4–5 days. Keep them away from heat and direct sunlight to help maintain their texture.
• To keep them soft: Add a small piece of plain bread to the container if desired. The bread can help maintain moisture; replace it when it becomes dry or stale.
• In the refrigerator: Refrigeration generally isn't necessary for these cookies. An airtight container at room temperature is best for preserving their soft, chewy texture.
• In the freezer: Place completely cooled cookies in a freezer-safe container or bag, separating layers with parchment paper. Freeze for up to 3 months for best quality. Thaw at room temperature before serving.
• Freeze the dough: Scoop the dough into individual portions and freeze them on a lined baking sheet. Once firm, transfer them to a freezer-safe bag. Bake from frozen, adding a little extra time and checking for doneness.

Frequently Asked Questions:

Can I make these cookies without a mixer?

Yes! You can use a sturdy wooden spoon or spatula. Make sure the butter is softened enough to mix easily with the sugars, then stir in the remaining ingredients.

Why are my peanut butter chocolate chip cookies dry?

Too much flour, overbaking, or measuring ingredients inaccurately can cause dry cookies. Measure the flour carefully and remove the cookies from the oven while their centers are still slightly soft.

How do I keep these cookies soft and chewy?

Avoid baking them until they are completely firm. Let them cool briefly on the baking sheet, then transfer them to a wire rack. Store them in an airtight container once they have cooled completely.

Can I use quick oats instead of old-fashioned oats?

Yes. Quick oats can be substituted in the same amount, although the cookies may have a softer, less textured bite.

Can I make the cookie dough ahead of time?

Yes! Cover the dough and refrigerate it for up to 24 hours. Chilled dough may spread less, so allow it to sit at room temperature briefly if it becomes too firm to scoop.

Can I freeze peanut butter chocolate chip cookies?

Absolutely. Freeze the baked, cooled cookies in an airtight freezer-safe container for up to 3 months for best quality. Thaw at room temperature before eating.

Can I use natural peanut butter?

You can, but results may vary depending on how oily or thick the peanut butter is. Stir it thoroughly before measuring, and keep in mind that the cookies may spread or have a slightly different texture.

How can I tell when the cookies are done?

The edges should look set and lightly golden, while the centers may still look a little soft. Start checking at 10 minutes, since oven temperatures and cookie sizes can vary.

Hearty Pork and Vegetable Soup

A Comforting Homemade Soup Packed with Tender Pork and Garden Vegetables

When you're craving a warm, comforting meal, this Pork Roast Vegetable Soup is a delicious choice. It combines tender pieces of pork shoulder with potatoes, sweet potatoes, carrots, celery, mushrooms, and your choice of green beans or peas. Everything simmers together in a savory tomato broth seasoned with rosemary and oregano.

The pork becomes tender as it cooks, while the vegetables add plenty of flavor and heartiness to every bowl. This homemade pork soup is perfect for a chilly day, a cozy family dinner, or whenever you want a satisfying meal made with simple ingredients.

Serve it with crusty bread or homemade biscuits for a comforting dinner everyone can enjoy.

Ingredients:

1 Tbs. olive oil
1 1/2 pounds boneless pork shoulder roast cut into bite sized pieces
salt and black pepper to taste
4 c. water
1 (28 oz.) can diced tomatoes
4 tsp. chicken bouillon powder
1/2 tsp. dried rosemary
1/2 tsp. dried oregano
1/2 tsp. garlic powder
1/2 tsp. onion powder
salt and black pepper to taste
1 onion, chopped
1 or 2 jalepenos, chopped
3  potato peeled and diced
2 sweet potato peeled and diced
2 carrots diced
2 ribs celery, chopped
1 (4 oz.) can sliced mushrooms
1 c. green beans or peas

Directions:

Season the pork. Pat the pork pieces dry with paper towels. Season them generously with salt and black pepper.

Heat the olive oil in a large soup pot or Dutch oven over medium-high heat. Add the pork in batches, if necessary, and brown on all sides. Avoid crowding the pot so the meat browns instead of steaming.

Add the water, diced tomatoes with their juices, chicken bouillon powder, rosemary, oregano, garlic powder, onion powder, chopped onion, and jalapeño pepper. Stir well, scraping up the flavorful browned bits from the bottom of the pot.

Bring the soup to a boil, then reduce the heat to low. Cover and simmer gently for about 1 hour, or until the pork is becoming tender.

Stir in the potatoes, sweet potatoes, carrots, celery, and drained mushrooms. Bring the soup back to a gentle simmer, cover, and cook for another 25 to 30 minutes, or until the vegetables are tender.

Stir in the green beans or peas. Simmer for another 5 to 10 minutes until the green beans are tender or the peas are heated through. Check that the pork is fork-tender before serving.

Taste the broth and add more salt and black pepper as needed. Ladle the hot soup into bowls and enjoy!

Tips for Best Success:

• Choose pork shoulder. Pork shoulder has enough fat and connective tissue to become tender and flavorful during slow simmering.
• Brown the pork first. This adds a richer flavor to the soup and gives the broth more depth.
• Cut the vegetables evenly. Similar-sized pieces cook at a more consistent rate.
• Keep the soup at a gentle simmer. A rapid boil can make the broth evaporate too quickly and may cause the meat to cook less evenly.
• Watch the vegetable cooking time. Potatoes and sweet potatoes can become mushy if overcooked. Check them for tenderness before adding the green beans or peas.
• Season at the end, too. Chicken bouillon can be salty, so taste the soup before adding extra salt.
• Allow extra time if needed. Pork shoulder pieces may need longer than an hour to become tender, depending on their size.

Variations and Substitutions:

• Use peas or green beans. Peas cook quickly and add a touch of sweetness, while green beans give the soup a heartier texture.
• Add more vegetables. Corn, zucchini, cabbage, or additional carrots make tasty additions.
• Try different potatoes. Yukon Gold or red potatoes work well in place of regular potatoes.
• Change the herbs. Thyme or Italian seasoning can be used instead of, or alongside, the rosemary and oregano.
• Use homemade chicken broth. Replace the water and bouillon powder with 4 cups of chicken broth. Adjust the salt to taste.
• Make it a little thicker. Mash a few cooked potatoes against the side of the pot and stir them into the broth.
• Add a little heat. A pinch of crushed red pepper flakes gives the soup a gentle kick.

Serving Suggestions:

• This hearty pork and vegetable soup is satisfying on its own, but it also pairs beautifully with:
• Crusty French bread or a warm baguette
• Homemade buttermilk biscuits
• Cornbread or savory muffins
• Grilled cheese sandwiches
• A simple green salad
• Crackers or dinner rolls for dipping into the broth

For a cozy family meal, serve generous bowls of soup with warm bread and butter.

How to Store:

• Refrigerator: Allow the soup to cool slightly, then transfer it to airtight containers and refrigerate within 2 hours of cooking. Enjoy within 3–4 days.
• Freezer: Freeze the cooled soup in freezer-safe containers or bags for up to 2–3 months for best quality. Keep in mind that potatoes and sweet potatoes may soften or change texture after freezing.
• Reheating: Warm individual portions in the microwave, stirring occasionally, or reheat the soup in a saucepan over medium-low heat until it reaches 165°F. Add a splash of water or broth if the soup has thickened during storage.
• Thawing: For the best results, thaw frozen soup in the refrigerator overnight before reheating.

Frequently Asked Questions:

Can I make this pork roast soup ahead of time?

Yes! This soup is a great make-ahead meal. The flavors have time to blend as it rests, making leftovers especially tasty. Refrigerate promptly and reheat thoroughly before serving.

What cut of pork is best for this soup?

Boneless pork shoulder is an excellent choice because it becomes tender and flavorful during simmering. Pork butt is another suitable option. Leaner cuts may cook more quickly but can become dry if overcooked.

Can I use leftover cooked pork roast?

Yes. Cut the cooked pork into bite-sized pieces and add it after the vegetables have started cooking. Simmer until the vegetables are tender and the pork is heated through. Since the pork is already cooked, it won't need the full initial simmering time.

Can I use frozen vegetables?

Absolutely. Frozen peas can be stirred in during the last few minutes of cooking. Frozen green beans may need a little longer, depending on their size and the package directions.

Why is my pork still tough after an hour?

Pork shoulder contains connective tissue that needs time to break down. Continue simmering gently, checking every 15–20 minutes, until the pork is fork-tender.

Can I make this soup in a slow cooker?

Yes. For the best flavor, brown the pork in a skillet first. Transfer it to the slow cooker with the water, tomatoes, bouillon, herbs, onion, and firmer vegetables. Cook on LOW for about 7–8 hours or HIGH for about 4–5 hours, until the pork is tender. Add peas or other quick-cooking vegetables near the end. Cooking times vary by slow cooker.

Can I make the soup thicker?

Yes. Mash some of the cooked potatoes into the broth, or let the soup simmer uncovered for a short time to reduce some of the liquid. Keep an eye on it so the vegetables don't overcook.

Is this soup good for freezing?

Yes, although the potatoes may become softer after thawing. If you plan to freeze the soup, slightly undercook the vegetables to help them hold their shape better when reheated. 

Creamy Cheesy Potato and Corn Soup

A creamy one-pot soup with potatoes, onions, herbs, and cheese for a satisfying meal made with everyday ingredients.

There is something especially comforting about a steaming hot bowl of homemade potato soup. With tender chunks of potatoes, diced onions, flavorful herbs, and a rich, creamy broth, this is the kind of meal that warms you from the inside out.

This creamy cheesy potato soup combines simple ingredients to create a hearty, satisfying dish the whole family can enjoy. Chicken bouillon adds savory flavor, while garlic, onion powder, parsley, and thyme give the broth a delicious blend of seasonings. Cream cheese adds extra richness, and shredded sharp cheddar cheese provides a wonderful cheesy finish.

Best of all, this soup is made with everyday ingredients and comes together in one pot, making it a great choice for an easy lunch or cozy weeknight supper. Serve it with crackers, warm bread, or a sandwich for a comforting meal.

Ingredients:

1 1/2 Tbs. butter
2 carrots, chopped fine
1 onion, chopped
2 garlic cloves, minced or 2 tsp. garlic powder
4 potatoes, cut into 1/2 inch cubes
Water, just enough to cover potatoes
3 tsp. chicken bouillon powder
1  Tbs. flour
1 Tbs. cold water 
1 can corn, undrained
3 c. whole milk or cream
1/2 tsp. Worcestershire sauce
1/2 to 1 tsp. onion powder
1/2 tsp. parsley
1/4 tsp. thyme
salt and pepper to taste
4 ounces cream cheese, cut into cubes
1 c. shredded cheese, sharp

Directions:

Melt the butter in a large Dutch oven or soup pot over medium heat. Add the chopped onion and cook for 3 to 5 minutes, stirring occasionally, until softened. If using fresh minced garlic, add it during the last 30 to 60 seconds of cooking.

Add the cubed potatoes, water just to cover, and chicken bouillon powder. Stir well and bring the mixture to a gentle boil. Reduce the heat to medium-low, cover, and simmer for 12 to 20 minutes, or until the potatoes are fork-tender.

In a small cup or bowl, whisk the flour and cold water together until smooth and free of lumps. Set aside.

Reduce the heat to low. Stir in the undrained canned corn, milk or cream, Worcestershire sauce, garlic powder, onion powder, parsley, thyme, and cream cheese. Stir gently until the cream cheese melts into the broth. Season with salt and pepper to taste.

Stir the flour mixture again, then slowly drizzle it into the soup while stirring constantly. Cook gently for another 5 to 8 minutes, stirring occasionally, until the soup thickens. Keep the soup at a gentle simmer rather than allowing it to boil vigorously.

If desired, stir some of the shredded sharp cheddar into the finished soup until melted, or sprinkle it over individual bowls. Serve hot with your favorite toppings and sides.

Alternative thickening method: If you prefer not to use flour, you can use instant potato flakes instead. Stir in a small amount at a time, allow the soup to sit briefly, and add more as needed until it reaches your preferred consistency.

Tips for Best Success:

• Cut the potatoes evenly. Pieces about ½ inch in size cook more evenly and make the soup easier to eat.
• Choose the right potatoes. Russet potatoes help thicken the broth as they soften, while Yukon Gold potatoes hold their shape and create a naturally creamy texture.
• Don't rush the onions. A few minutes of sautéing softens their flavor and helps build a delicious base for the soup.
• Use room-temperature cream cheese if possible. It blends more easily into the hot broth and is less likely to leave lumps.
• Keep the heat low after adding dairy. Boiling the soup vigorously can cause the milk or cream to separate.
• Thicken gradually. Add the flour mixture slowly while stirring. If the soup is already thick enough, you may not need all of it.
• Taste before adding salt. Chicken bouillon can be quite salty, so taste the soup after the other ingredients are added.
• Adjust the texture to your liking. For a thicker soup, mash a few potato pieces against the side of the pot. For a thinner soup, stir in a little extra milk.

Variations and Substitutions:

• Add bacon: Sprinkle cooked, crumbled bacon over each bowl for a smoky, savory topping.
• Make it extra cheesy: Stir in additional sharp cheddar, Monterey Jack, or Colby Jack cheese. Add cheese over low heat to help it melt smoothly.
• Add celery: Stir in finely chopped celery when sautéing the onions.
• Use broth instead of water: Chicken broth can replace the water and bouillon powder. If you make this substitution, taste before adding extra salt.
• Try different potatoes: Yukon Gold potatoes create a buttery, creamy texture, while russets tend to break down more and help thicken the soup.
• Use half-and-half: If you want a creamy soup without the heaviness of all cream, use half-and-half or a mixture of milk and cream. You can also use evaporated milk.
• Make it vegetarian: Replace the chicken bouillon with vegetable bouillon and check that your Worcestershire sauce is vegetarian-friendly.
• Make it gluten-free: Use a gluten-free all-purpose flour blend or thicken the soup with instant potato flakes labeled gluten-free. Check your bouillon and other packaged ingredients, too.

Serving Suggestions:

This potato soup is hearty enough to enjoy on its own, but it pairs wonderfully with simple sides.

• Warm crusty bread, dinner rolls, or homemade biscuits for dipping.
• Saltine crackers or oyster crackers for a little crunch.
• A grilled cheese sandwich for an extra-comforting lunch.
• A fresh green salad to balance the creamy soup.
• Roasted vegetables or steamed broccoli for an easy side dish.
• For toppings, try shredded cheddar cheese, crumbled bacon, sliced green onions, or a sprinkle of parsley.

How to Store:

• Refrigerator: Allow the soup to cool slightly, then transfer it to an airtight container and refrigerate within two hours of cooking. Store for up to 3 or 4 days.
• Reheating: Warm individual portions in the microwave in short intervals, stirring between each one. To reheat a larger amount, use a saucepan over low to medium-low heat, stirring frequently. Add a splash of milk or broth if the soup has thickened in the refrigerator.

Frequently Asked Questions:

What are the best potatoes for potato soup?

Yukon Gold potatoes are a great choice because they have a buttery flavor and creamy texture. Russet potatoes also work well and break down more easily, helping to thicken the soup.

How can I make potato soup thicker?

Whisk the flour and cold water together until smooth before adding it to the soup. Let the soup simmer gently for several minutes to thicken. You can also mash some of the cooked potatoes or stir in instant potato flakes a little at a time.

How can I thin out potato soup that is too thick?

Stir in a little warm milk, cream, or broth until the soup reaches the consistency you prefer.

Can I make this potato soup without cream cheese?

Yes. You can leave out the cream cheese for a lighter soup, although the finished texture will be less rich. A little extra shredded cheddar can add more creaminess and flavor.

Why is my potato soup grainy?

Graininess can happen if the dairy overheats or the cheese doesn't melt smoothly. Keep the heat low after adding the milk, cream cheese, and shredded cheese, and stir gently until everything is incorporated.

Can I make potato soup ahead of time?

Yes. You can prepare it a day ahead and refrigerate it in an airtight container. Reheat gently on the stove, stirring often. You may need to add a little milk to restore its creamy consistency.

Can I use garlic powder instead of fresh garlic?

Absolutely. The recipe already includes garlic powder for seasoning, and you can use it in place of the two fresh garlic cloves if that's what you have on hand. Adjust the amount to suit your taste.

What cheese works best in potato soup?

Sharp cheddar adds a delicious, tangy cheese flavor. Monterey Jack and Colby Jack are also good options if you prefer a milder taste. 

Braised Chicken with Tomatoes and Mushrooms

An Easy Stovetop Chicken Dinner with Garlic and Herbs.

This Braised Chicken with Tomatoes and Mushrooms is a comforting, homestyle meal made with simple ingredients and plenty of savory flavor. Bone-in chicken breasts are browned in a skillet before being gently simmered in a sauce made with tomatoes, mushrooms, onion, garlic, and fragrant herbs.

Browning the chicken first helps develop its flavor, while simmering it in the tomato and mushroom sauce allows the flavors to blend together beautifully. A touch of thyme and parsley adds a pleasant herbal note, making this a satisfying dish for a family dinner or a cozy evening at home.

Serve this skillet chicken with mashed potatoes, rice, or crusty bread to soak up the delicious sauce. It's a wonderful way to turn everyday ingredients into a hearty, home-cooked meal.

Ingredients:

1 Tbs. olive oil
4 bone-in chicken breasts
Salt and black pepper, to taste
1Tbs. butter
1 onion, chopped
1 (4-ounce) can sliced mushrooms, drained
2 cloves garlic, minced
1 1/2 tsp. flour
1/3 c. water
1 tsp. chicken bouillon powder
1 (10 oz.) can tomatoes with green chilies
1/4 tsp. dried thyme
1 tsp. dried parsley

Directions: 

Pat the chicken breasts dry with paper towels. Generously season all sides with salt and black pepper.

Heat the olive oil in a large, deep cast iron skillet over medium-high heat. Add the chicken breasts and cook for about 8 minutes per side, until nicely browned. Work in batches if necessary to avoid overcrowding the pan.

Transfer the browned chicken to a plate. It will finish cooking in the sauce.

Reduce the heat to medium and add the butter to the same skillet. Once melted, add the chopped onion and cook for about 5 minutes, stirring occasionally, until softened and translucent.

Stir in the drained mushrooms and minced garlic. Cook for about 1 minute, stirring frequently, until fragrant.

Sprinkle the flour over the vegetables and stir constantly for about 1 minute to coat the ingredients and cook off the raw flour taste.

Gradually stir in the water and chicken bouillon powder until the bouillon dissolves and the mixture is smooth. Add the tomatoes, thyme, and parsley. Stir well, scraping up any browned bits from the bottom of the skillet. Taste the sauce and adjust the seasoning if needed.

Return the browned chicken breasts and any accumulated juices to the skillet. Spoon some of the sauce over the chicken. Reduce the heat to low, cover, and simmer gently until the chicken is cooked through and tender. Begin checking after about 10 minutes, but allow additional time if needed. Insert a meat thermometer into the thickest part of each breast without touching the bone. The chicken must reach an internal temperature of 165°F. 

Spoon the tomato and mushroom sauce over the chicken and serve warm.

Tips for Best Success:

• Pat the chicken dry. Dry chicken browns more effectively than damp chicken.
• Don't rush the browning. A golden-brown exterior adds flavor to the finished sauce.
  Use a large, deep skillet. The chicken should fit comfortably in a single layer.
• Keep the simmer gentle. A low simmer helps the chicken cook without making the sauce splatter or reduce too quickly.
• Taste before adding salt. Chicken bouillon can contain quite a bit of sodium.
• Check each chicken breast separately. Bone-in breasts vary in size, so they may not all finish cooking at the same time.
• Adjust the sauce if necessary. If it becomes too thick, add a small splash of water. If it is too thin, simmer uncovered briefly after the chicken is cooked, keeping the chicken warm and avoiding overcooking it.

Variations and Substitutions:

• Use boneless chicken breasts.  Boneless, skinless chicken breasts can be used instead of bone-in chicken. They generally cook faster, so check the temperature early to prevent them from drying out.
• Use fresh mushrooms.  Replace the canned mushrooms with about 4 ounces of sliced fresh mushrooms. Sauté them until softened and lightly browned before adding the garlic.
• Add extra herbs.   A little oregano or Italian seasoning works well with the tomato sauce. Start with a small amount so the herbs don't overpower the dish.
• Make a richer sauce.  Replace some or all of the water with low-sodium chicken broth. Taste before adding additional bouillon or salt.
• Add more vegetables.  Try diced bell peppers or a handful of fresh spinach. Add the peppers with the onions and stir in the spinach near the end of cooking.

Serving Suggestions:

This chicken is especially good served with a side that can soak up the savory tomato and mushroom sauce.

• Mashed potatoes
• Steamed white or brown rice 
• Buttered egg noodles
• Crusty bread 
• Roasted green beans 
• Steamed broccoli 
• Simple green salad 

How to Store:

• Refrigerator: Allow the chicken to cool slightly, then place it in an airtight container with the sauce. Refrigerate within 2 hours of cooking and use within 3–4 days.
• Freezer: Place the cooled chicken and sauce in a freezer-safe container. Freeze for up to 3 months for best quality. The sauce may change texture slightly after thawing.
• Reheating: Thaw frozen chicken in the refrigerator overnight. Reheat gently in a covered skillet over low to medium-low heat, adding a splash of water or broth if needed. Make sure the chicken reaches 165°F (74°C) throughout when reheating.

Frequently Asked Questions:

Can I use boneless, skinless chicken breasts?

Yes. Boneless chicken breasts work well, but they usually cook faster than bone-in breasts. Check them with a meat thermometer to avoid overcooking.

Can I use fresh mushrooms instead of canned?

Absolutely. Use about 4 ounces of sliced fresh mushrooms. Cook them until softened and lightly browned before adding the garlic.

Can I use chicken broth instead of water?

Yes. Chicken broth adds extra flavor. If you use it, consider reducing or omitting the chicken bouillon powder to keep the sauce from becoming too salty.

How do I know when the chicken is done?

Use a meat thermometer to check the thickest part of each breast, avoiding the bone. Chicken is safe to eat when it reaches 165°F .

Why is my tomato mushroom sauce too thin?

The sauce may contain extra moisture from the tomatoes or mushrooms. Once the chicken is fully cooked, remove it temporarily and simmer the sauce uncovered until it thickens slightly.

Can I make this recipe ahead of time?

Yes. You can prepare the chicken and sauce in advance and refrigerate them promptly. Reheat gently until the chicken reaches 165°F .

Can I make this recipe gluten-free?

Yes. Replace the all-purpose flour with a suitable gluten-free thickener, such as a gluten-free flour blend. Also check the chicken bouillon label to ensure it is gluten-free. 

Acorn Squash with Long Grain and Wild Rice Stuffing

Tender roasted squash filled with seasoned rice and vegetables for a delicious fall or winter side dish.

Some recipes are special because of the memories that come with them, and this Acorn Squash with Long Grain and Wild Rice Stuffing is one of those recipes for me. My mom had this recipe tucked away in her collection, clipped from an old newspaper. It has all the makings of a wonderful cool-weather side dish, with tender roasted acorn squash and savory rice stuffing seasoned with herbs and spices.

When I was a picky eater, I would eat the rice first and save the squash for last. Then I would mix a spoonful of brown sugar and a little extra butter into my squash before eating it. These days, I still enjoy eating the squash and rice separately, but my tastes have changed a bit. Now I add a little salt, pepper, and extra butter to the squash and mash it with a spoon.

Isn't it funny how our tastes change as we grow older? What hasn't changed is my enjoyment of this comforting dish. The combination of tender acorn squash, flavorful wild rice, celery, onion, and savory seasonings makes it a lovely addition to a fall or winter meal.

Whether you serve it alongside a Sunday dinner, a holiday meal, or a simple weeknight supper, this stuffed acorn squash brings a touch of old-fashioned comfort to the table.

Ingredients:

2 acorn squash 
1 Tbs. olive oil or brushing the squash
2 Tbs. butter
1/2 c. long grain and wild rice mix
1 1/4 c. water
2 celery ribs, chopped
1 onion, chopped
1 Tbs. minced fresh parsley
1/2 Tbs. chicken bouillon powder 
1/2 tsp. rubbed sage
1/2 tsp. dried thyme
1/2 tsp. dried minced onion flakes 
1/4 to 1/2 tsp. turmeric 
1/4 tsp. cumin
1/4 tsp. onion powder
1/4 tsp. garlic powder
1/4 tsp.  ginger
1/4 to 1/2 tsp. black pepper

Directions:

Preheat your oven to 350°F. A baking sheet.

Carefully cut each acorn squash in half crosswise. Scoop out the seeds and stringy pulp with a spoon. If necessary, cut a thin slice from the bottom of each half so it sits flat without tipping over.

Place the squash halves cut-side up on a baking sheet. Brush the exposed flesh with the olive oil. Bake for 30 to 35 minutes, or until the squash is beginning to soften but is not completely tender.

While the squash bakes, melt the butter in a large saucepan over medium heat. Add the chopped celery and onion. Sauté for about 5 to 7 minutes, stirring occasionally, until the vegetables begin to soften.

Stir in the water, long grain and wild rice mix, parsley, chicken bouillon powder, rubbed sage, thyme, dried onion flakes, turmeric, cumin, onion powder, garlic powder, ginger, and black pepper.

Bring the mixture to a boil. Reduce the heat to low, cover, and simmer according to the rice package directions until the rice is tender and most of the liquid has been absorbed. Check occasionally to make sure the rice does not stick or become too dry. Add a little extra water if needed.

Remove the partially baked squash from the oven. Divide the rice mixture evenly among the four squash halves, spooning it into the hollowed centers.

Return the stuffed squash to the oven and bake for another 12 to 15 minutes, or until the squash is fork-tender and the filling is heated through. 

Carefully transfer the stuffed squash to a serving platter. Serve warm and enjoy!

Tips for Best Success:

• Choose squash that sit securely. Look for medium-sized acorn squash with firm skin and no soft spots. If a squash half wobbles, trim a thin slice from the bottom to help it sit flat.
• Be careful when cutting the squash. Acorn squash can be tough to cut. Use a sturdy, sharp knife and a stable cutting board. If needed, microwave the whole squash briefly to soften it slightly before cutting, taking care when handling it.
• Don't overbake the squash during the first bake. The squash will return to the oven after it is stuffed, so bake it just until it begins to soften.
• Check your rice package. Different long grain and wild rice blends require different amounts of water and cooking times. Follow the package instructions if they differ from the recipe.
• Taste the filling before stuffing. Chicken bouillon can be salty, so taste the cooked rice mixture before adding any extra salt.
• Adjust the seasonings to your taste. Start with the smaller amount of turmeric and black pepper if you prefer a milder flavor.
• Make the squash easy to serve. Place the halves close together on the baking sheet to help keep them upright while the filling heats through.

Variations and Substitutions:

• Use vegetable bouillon. Replace the chicken bouillon powder with vegetable bouillon for a vegetarian-friendly version. Check that your rice mix and bouillon are also vegetarian.
• Try brown rice or another rice blend. Brown rice, wild rice, or another rice blend can work, but the cooking time and liquid requirements may change.
• Add mushrooms. Sauté sliced mushrooms with the celery and onion for an earthier flavor.
• Include nuts. Stir chopped pecans or walnuts into the cooked rice for extra crunch. If preparing the dish for guests, check for nut allergies.
• Add dried cranberries. A small handful of dried cranberries adds a sweet-tart flavor that pairs nicely with the squash.
• Make it a little sweeter. For a touch of sweetness, stir a small amount of brown sugar into the squash before adding the filling, or serve brown sugar and butter on the side, just as I enjoyed it as a child.
• Use fresh herbs. Fresh thyme or sage can be substituted for dried herbs, adjusting the amounts to taste.
• Make it dairy-free. Use olive oil or a plant-based butter alternative in place of the butter.

Serving Suggestions:

This stuffed acorn squash makes a wonderful side dish for fall and winter meals. Its savory rice filling and tender squash pair especially well with roasted meats and hearty vegetable dishes.

• Roasted chicken or turkey
• Pork chops or pork tenderloin
• Roast beef
• Green beans
• A crisp green salad
• A holiday dinner

You can serve each stuffed half as an individual portion, or scoop the squash and rice into smaller servings for a buffet-style meal.

How to Store:

• Refrigerator: Allow the stuffed squash to cool, then place it in an airtight container. Refrigerate within two hours of cooking and enjoy within 3–4 days.
• Freezer: You can freeze the cooked stuffed squash, although the texture of the squash may become softer after thawing. Store individual portions in freezer-safe containers for up to 2–3 months for best quality.
• Reheating: Reheat leftovers in a covered oven-safe dish at 350°F until the filling and squash are heated through. Add a small splash of water if the rice seems dry. Individual portions can also be reheated in the microwave, stirring or checking the filling as needed to ensure even heating.
• Make-ahead tip: You can prepare the rice filling ahead of time and refrigerate it separately. For best results, partially bake the squash and prepare the filling in advance, then stuff and finish baking closer to serving time. Refrigerate cooked rice promptly, and don't leave the filling at room temperature for extended periods.

Frequently Asked Questions:

Do you eat the skin of acorn squash?

The skin of acorn squash is edible when cooked until tender. However, it can remain firmer than the flesh, so many people prefer to scoop out the soft interior with a spoon.

Can I prepare stuffed acorn squash ahead of time?

Yes. You can prepare the rice filling and partially bake the squash in advance. Store them separately in the refrigerator, then assemble and finish baking when you're ready to serve. If the components are cold, allow extra time for the dish to heat through.

How do I know when the acorn squash is done?

The squash is ready when a fork or knife slides easily into the flesh. It should be tender enough to scoop with a spoon but still hold its shape.

Can I use a different kind of rice?

Yes. Brown rice, wild rice, or another rice blend can be substituted. Keep in mind that different varieties need different amounts of liquid and cooking time, so adjust the preparation accordingly.

Can I make this recipe vegetarian?

Yes. Replace the chicken bouillon powder with vegetable bouillon and check the ingredients in your rice mix. The remaining ingredients can be used as written, with butter or a plant-based alternative.

What if I prefer sweeter acorn squash?

Try adding a little brown sugar and butter to the cooked squash before eating it. That is how I enjoyed it when I was younger! You can also add a small amount of maple syrup for a different sweet flavor.

Can I serve the squash without the rice stuffing?

Absolutely. The squash is delicious on its own with butter, salt, and pepper. You can also serve the rice as a separate side dish, just as I still enjoy eating this recipe today.

Can I double the recipe?

Yes. Double the ingredients to make eight stuffed squash halves, provided you have enough baking sheet and oven space. You may need to bake the squash in batches, and the rice may be easier to prepare in a larger saucepan.