Mom's Cozy Creamy Mushroom Soup with Fresh or Canned Mushrooms

Made with mushrooms, garlic, cream, and savory seasonings, this soup is pure homemade comfort.

This creamy mushroom soup is inspired by the kind of comforting meal that makes you feel cared for. My mom used to make a delicious homemade creamy mushroom soup.  It was so good!  Whenever I came down with a cold or I wasn't feeling good, that was one of the things I would ask for.  Her mushroom soup,  chicken noodle soup, or beef ravioli was on my get-well-soon foods. It was one of those special meals that seemed to make everything feel a little better.

The soup starts with mushrooms and onions sautéed in butter until they're tender and beautifully browned. Garlic, flour, mushroom broth, chicken bouillon, Worcestershire sauce, and a touch of umami seasoning build a rich, savory flavor, while heavy cream gives the soup its creamy finish.

You can make it with fresh mushrooms for a deeper, heartier mushroom flavor or use canned mushrooms when you want an easy pantry-friendly version. Serve it with crackers, croutons, or a slice of fresh bread for a cozy bowl of homemade comfort.

Ingredients:

2 Tbs. butter
2 (4 oz.) cans mushrooms, chopped, undrained, or 1 pound mixed fresh mushrooms (cremini, button, or portobello), sliced
1 onion, chopped
2 cloves garlic, minced
2 Tbs. flour
4 c. water combined with the mushroom juice
4 tsp. chicken bouillon 
1 tsp. Worcestershire sauce
1/2 to 1 tsp. umami seasoning
1 c. heavy cream
salt and black pepper, to taste
Circular crackers or croutons

Directions:

If using canned mushrooms, drain them, reserving the liquid. Pat the mushrooms dry with paper towels and chop them into smaller pieces.

Pour the reserved mushroom liquid into a large measuring cup. Add enough water to make 4 cups of liquid.

In a large pot or Dutch oven, melt the butter over medium heat. Add the onion and mushrooms and sauté for 8 to 10 minutes, or until the onion is tender and the mushrooms are soft and deeply browned.

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

Sprinkle the flour over the mushrooms and onions. Stir well to coat everything and cook for about 1 minute.

Slowly pour in the mushroom liquid and water, stirring constantly to prevent lumps. Add the chicken bouillon and Worcestershire sauce. Scrape the bottom of the pot as you stir to loosen all those flavorful browned bits.

Bring the soup to a gentle boil, then reduce the heat to low. Cover and simmer for 15 to 20 minutes, stirring occasionally.

Stir in the heavy cream. Season with salt, black pepper, and additional umami seasoning, if desired. Heat gently for about 2 minutes, just until the soup is heated through. Avoid boiling after adding the cream.

Ladle the soup into bowls and top with crackers or croutons. Serve with fresh bread for dipping, if desired.

Tips for Best Success:

• Brown the mushrooms well. Don't rush this step. Letting the mushrooms develop some color gives the soup a richer, more savory flavor.
• Don't skip the browned bits. Scrape the bottom of the pot when adding the liquid. Those little bits add lots of flavor.
• Add the flour before the liquid. Stirring the flour into the vegetables first helps prevent lumps and gives the soup a smooth consistency.
• Use the mushroom liquid. If you're using canned mushrooms, the reserved liquid adds extra mushroom flavor to the broth.
• Add the cream at the end. Once the cream goes in, gently heat the soup rather than bringing it back to a boil.
• Taste before adding salt. Chicken bouillon, Worcestershire sauce, and canned mushrooms can all contain quite a bit of salt.
• For a thicker soup.  Let it simmer uncovered for a few extra minutes, or add a little more flour when making the roux.
• For a smoother soup.  Use an immersion blender to partially blend the finished soup while leaving some mushroom pieces intact.

Variations and Substitutions:

• Mushroom variety: Use all cremini, button, or baby bella mushrooms, or combine several varieties for more flavor
• Fresh mushrooms: If you prefer fresh mushrooms, use about 1 pound, sliced. You won't have mushroom liquid, so simply use 4 cups of water or broth.
• Broth instead of water: Substitute chicken broth for some or all of the water for an even richer soup.
• Vegetarian: Use vegetable bouillon or mushroom bouillon instead of chicken bouillon.
• Dairy-free: Use a dairy-free butter substitute and replace the heavy cream with an unsweetened dairy-free cooking cream or a suitable plant-based alternative.
• Extra herbs: Add a little dried thyme, fresh parsley, or rosemary for an herbaceous twist.
• More garlic: Garlic lovers can add an extra clove or two.
• Chunky or smooth: Leave the mushrooms chunky for a hearty soup, or partially blend the soup for a creamier texture.
• Extra richness: Stir in a little grated Parmesan cheese just before serving.

Serving Suggestions:

This soup is wonderful served with:

• Buttery crackers or homemade croutons
• Crusty French bread or a warm dinner roll
• Grilled cheese sandwiches
• A simple green salad
• Garlic bread
• A turkey, ham, or roast beef sandwich

For an especially cozy meal, serve a bowl of mushroom soup alongside a warm sandwich or fresh bread for dipping.

How to Store:

• Refrigerator: Allow the soup to cool slightly, then transfer it to an airtight container. Refrigerate for up to 3–4 days.
• Freezer: Because this soup contains heavy cream, the texture may change slightly after freezing and thawing. If you plan to freeze it, the soup is best frozen before adding the cream. Thaw it in the refrigerator, gently reheat it, and stir in fresh cream near the end of reheating.
• Reheating: Reheat gently on the stovetop over medium-low heat, stirring occasionally. Avoid bringing the creamy soup to a vigorous boil.

Frequently Asked Questions:

Can I use fresh mushrooms instead of canned mushrooms?

Yes. Use about 1 pound of fresh mushrooms, such as cremini, button, or portobello. Since fresh mushrooms don't provide the reserved mushroom liquid, use 4 cups of water or broth.

Can I use only one type of mushroom?

Absolutely. Cremini, button, or baby bella mushrooms all work well. You can also combine several varieties.

Can I make mushroom soup ahead of time?

Yes. In fact, the flavors have time to meld as the soup sits. Store it covered in the refrigerator and gently reheat it when you're ready to serve.

Can I freeze creamy mushroom soup?

You can, but cream-based soups can sometimes separate slightly after freezing. For the best texture, freeze the soup before adding the heavy cream and add the cream when reheating.

How can I make the soup thicker?

Allow the soup to simmer uncovered for a few extra minutes. You can also increase the flour slightly when preparing the soup, although adding too much can make it heavy.

Can I make this soup vegetarian?

Yes. Simply replace the chicken bouillon with vegetable or mushroom bouillon.

What can I use instead of Worcestershire sauce?

You can leave it out or substitute a small amount of soy sauce or tamari. Keep in mind that these substitutions will change the flavor slightly.

What is umami seasoning?

Umami seasoning is a savory flavor enhancer designed to boost the rich, meaty qualities of foods. If you don't have it, you can simply leave it out or add a small amount of Parmesan cheese for extra savory flavor.

Old-Fashioned Chicken and Rice Casserole from Scratch

 A comforting homemade chicken casserole made with tender stewed chicken, fluffy rice, vegetables, mushrooms, and a creamy from-scratch sauce—no canned soup required.

This old-fashioned chicken and rice casserole brings back memories of family, farm life, and the simple comfort of a home-cooked meal.

Growing up, my mother made this dish using real farm-raised chickens from her mother-in-law or a family friend. Those chickens roamed freely on pasture, foraging on bugs, seeds, grains, kitchen scraps, weeds, grass, and clover. That natural diet gave the meat an incredible depth of flavor that made every single meal memorable—a taste that modern, mass-produced store chicken just can't match. When you compare those pasture-raised birds to today's grocery store options, which never see the light of day, they aren't even in the same category! Wouldn't it be wonderful if we could all get real chicken like that again?

The good news is that this scratch-made recipe lets you bring that same nostalgic comfort right back into your kitchen using whatever chicken you have available. We slow-stew the meat until melt-in-your-mouth tender, then fold it into fluffy rice, vegetables, mushrooms, and a velvety homemade sauce—no canned cream soups needed.

As it bakes, it fills the whole kitchen with the most comforting aroma. It’s hearty, cozy, and the perfect excuse to slow down and gather everyone around the table after a long day.

Ingredients:

For the Chicken:
Water
1 whole stewing chicken, innards removed
1 bay leaf
water

For the Rice
3/4 c. rice
1 1/2 c. water
1 Tbs. butter
1/4 tsp. salt

For the Casserole: 
1 stick butter
1 rib celery, chopped fine
1 onion, chopped
2 carrots, chopped
4 oz. can sliced mushrooms 
1/3 cup flour
1 1/2 c. whole milk
1 1/2 to 2 c. warm water
1 1/2 to 2 tsp. chicken bouillon powder
1/2 tsp. garlic powder
1/2 tsp. onion powder
salt and pepper to taste 

Directions:

Preheat the oven to 350°F. Lightly grease a 2-quart baking dish with butter or nonstick cooking spray.

Place the whole chicken in a large stockpot. Add enough water to completely cover the chicken by about 2 inches. Add the bay leaf.

Bring the water to a boil over medium-high heat. Reduce the heat to a gentle simmer and cook for 1 1/2 to 2 hours, or until the chicken is completely cooked and the meat is tender and easily pulls away from the bones.

Carefully transfer the cooked chicken to a large bowl or rimmed pan. Remove and discard the skin, bones, fat, and gristle. Shred or cut the meat into large bite-sized pieces. Cover the chicken to keep it warm and moist.

In a medium saucepan, combine the rice, water, butter, and 1 salt. Bring to a boil.

Reduce the heat to low, cover tightly, and cook according to the rice package directions, or until the rice is tender. Fluff the cooked rice with a fork.

Melt the butter in a large cast-iron skillet or other large skillet over medium heat. Add the celery, onion, and carrots. Sauté until the vegetables are tender, about 5 to 7 minutes.

Sprinkle the flour over the vegetables and stir well. Cook for about 2 minutes, stirring frequently, to cook the flour and remove its raw taste.

Slowly pour in the milk and 1 1/2 cups of the warm water, stirring constantly to prevent lumps. Add the undrained mushrooms and stir until the mixture is smooth and well combined.

Stir in the chicken bouillon powder, garlic powder, and onion powder. Bring the sauce to a gentle boil, stirring constantly, and boil for 1 minute. If the sauce seems too thick, add some of the remaining 1/2 cup warm water a little at a time until it reaches a creamy, pourable consistency.

Remove from the heat.

Stir the cooked chicken and rice into the creamy vegetable and mushroom sauce. Mix well. Taste and season with salt and black pepper as needed.

Pour the mixture into the prepared baking dish. Cover with a lid or aluminum foil.

Bake for 35 minutes, or until the casserole is hot and bubbling around the edges.

Serve and enjoy.

Tips for Best Success:

• Don't skip the slow cooking of the chicken. Stewing the chicken until the meat is very tender gives this casserole its old-fashioned flavor and moist texture.
• Save some of the cooking liquid. The chicken broth can be used in the casserole in place of some or all of the warm water for even more flavor.
• Add the water gradually to the sauce. Start with 1 1/2 cups and add more if needed. The sauce should be creamy and pourable but not watery.
• Cook the flour before adding the liquid. Giving the flour about 2 minutes in the butter and vegetables helps eliminate a raw flour taste.
• Use undrained mushrooms. The mushroom liquid adds additional flavor and moisture to the sauce.
• Don't overcook the rice. It will continue cooking slightly when the casserole bakes.
• Let the casserole rest before serving. A few minutes allows the sauce to settle and makes serving easier.

Variations and Substitutions:

• Chicken: You can use leftover cooked chicken, roasted chicken, or rotisserie chicken instead of stewing a whole chicken. You'll need about 4 to 5 cups of cooked chicken.
• Rice: White long-grain rice works well, but you can substitute another rice variety. Adjust the cooking time and liquid according to the type of rice.
• Mushrooms: Fresh sliced mushrooms can be substituted for canned mushrooms. Sauté them along with the other vegetables.
• Milk: Whole milk gives the sauce its richest texture. Two-percent milk can be used if desired, although the sauce won't be quite as rich.
• Broth: For extra flavor, replace some or all of the warm water with homemade chicken broth or the reserved broth from cooking the chicken.
• Vegetables: Add peas, green beans, or additional carrots for a heartier casserole.
• Cheese: For a cheesy version, stir in 1 to 1 1/2 cups of shredded cheddar cheese after removing the sauce from the heat.

Serving Suggestions:

This chicken and rice casserole is filling enough to serve as a complete meal, but it pairs beautifully with simple sides.

• A crisp green salad
• Steamed green beans
• Buttered peas
• Roasted or steamed broccoli
• Warm dinner rolls or homemade biscuits
• A simple side of cooked vegetables

For dessert, something simple and old-fashioned such as fruit cobbler, apple crisp, or homemade pudding would make a wonderful ending to the meal.

How to Store:

• Refrigerator: Allow leftover casserole to cool, then cover tightly or transfer to an airtight container. Refrigerate for up to 3 to 4 days.
• Freezer: For longer storage, place the cooled casserole in a freezer-safe container and freeze for up to 2 to 3 months. For best texture, thaw overnight in the refrigerator before reheating.
• Reheating: Reheat individual portions in the microwave or place the casserole in a covered baking dish and warm in a 325°F oven until heated through. If the casserole seems dry, add a small splash of milk or chicken broth before reheating.

Frequently Asked Questions:

Can I use leftover cooked chicken?

Yes. This recipe is a great way to use leftover chicken. Use about 4 to 5 cups of cooked, shredded or chopped chicken.

Can I use rotisserie chicken?

Absolutely. Rotisserie chicken makes this recipe much quicker because the chicken is already cooked. Remove the skin and bones, then shred or chop the meat.

Can I use chicken broth instead of water?

Yes. Chicken broth can be used in place of some or all of the water in the creamy sauce. You can also use some of the broth left from cooking the chicken.

Why is my sauce too thick?

Simply stir in a little additional warm water or chicken broth until the sauce reaches the consistency you want. Remember that the sauce will thicken somewhat as the casserole bakes.

Can I make this ahead of time?

Yes. Assemble the casserole, cover it tightly, and refrigerate it until you're ready to bake. Because the casserole will be cold, you may need to add some additional baking time.

Can I freeze chicken and rice casserole?

Yes. Cool the casserole completely, wrap it well, and freeze for up to 2 to 3 months. Thaw it in the refrigerator before reheating for the best results.

What can I use instead of fresh stewing chicken?

A whole roasted chicken, leftover cooked chicken, or rotisserie chicken can all be used. This makes the recipe especially convenient when you don't have a stewing chicken available. 

Homemade Butter Beans With Bacon

A Simple Comfort Food Recipe Passed Down Through Our Family.

 

This old-fashioned butter bean recipe is one my parents both made when I was growing up. It is a simple, hearty dish made with dried butter beans, bacon, onion, garlic, butter, and a flavorful broth.  It tasted so good and it filled us up.  It was especially filling with a slice or two of her homemade bread. 

There is also a little family story behind this recipe. My son never cared for chili beans, pinto beans, or any kind of beans. So, when I made meals with them, I learned to mash the beans before adding them in so he wouldn't notice they were there.  

Then one day, my mom, his grandmother, served him butter beans. She somehow convinced him to try one, and we braced ourselves for the usual, "I don't like beans."  But this time it was different.  We were both shocked when he told us they were actually pretty good!  Then he asked for more. 

I still make butter beans this way today, although I sometimes turn them into bean soup like my dad used to make. My son still isn't a big fan of most beans, but he will tolerate them now, even when I leave them whole.  

This is the kind of simple, filling recipe that reminds me that some of the best family recipes aren't complicated. They're the ones that have been made and enjoyed around the family table for years.

Ingredients:

6 bacon slices, diced
1 onion, minced
3 cloves garlic, minced
1 (16-oz.) pkg. dried butterbeans, sorted and rinsed
1/4 c. butter
6 c. water 
6 tsp. beef or chicken bouillon powder
1 bay leaf
salt and pepper to taste

Directions:

Place the diced bacon in a large cast iron Dutch oven over medium heat. Cook for 5 to 7 minutes, or until the bacon is crisp.

Carefully drain the bacon grease from the Dutch oven and allow it to cool before transferring it to a jar with a tight-fitting lid. Refrigerate and save it for another recipe, if desired.

Return the bacon to the Dutch oven. Add the chopped onion, minced garlic, dried butter beans, butter, water, bouillon powder, and bay leaf.

Bring to a boil. Stir everything together and bring the mixture to a boil over medium-high heat. Boil for 2 minutes.

Reduce the heat to low and cover the Dutch oven. Simmer for 2 to 3 hours, stirring occasionally, or until the butter beans are very tender and the cooking liquid has thickened.

Check the beans occasionally while they cook. If the liquid gets too low, add enough water to keep the beans covered.

Remove the bay leaf. Taste and add salt and black pepper as needed. Serve hot with a slotted spoon, allowing some of the flavorful cooking liquid to drain off.

Tips for the Best Success:

• Sort the dried beans first. Spread them out and remove any small stones, damaged beans, or debris before rinsing.
• Keep the beans covered with liquid. Dried beans absorb quite a bit of water as they cook, so check them periodically and add more water when necessary.
• Cook them low and slow. Simmering the beans gently helps them become tender without breaking apart too much.
• Don't add too much salt at the beginning. The bacon and bouillon already provide salt, so taste the finished beans before adding more.
• Use a heavy Dutch oven if you have one. It helps maintain an even temperature during the long simmer.
• Save the bacon grease. If you don't want to throw it away, cooled bacon grease can be stored in the refrigerator and used to add flavor to other dishes.

Variations and Substitutions:

• Use ham instead of bacon. Diced ham or leftover ham can be used for a different flavor.
• Try different bouillon. Beef or chicken bouillon both work well. Use whichever you prefer.
• Make bean soup. Add additional water or broth to make a thinner, soup-like consistency. You can also add chopped vegetables or leftover ham.
• Add vegetables. Chopped carrots, celery, or additional onion can be added for a heartier dish.
• Skip the butter. The butter adds richness, but you can reduce or omit it if desired.
• Make it vegetarian. Leave out the bacon and use vegetable bouillon or vegetable broth. The flavor will be different, but the beans will still make a hearty dish.

Serving Suggestions:

• Butter beans make a comforting side dish for fried chicken, pork chops, meatloaf, ham, or roasted meats. They're also delicious with cornbread, biscuits, or a slice of crusty homemade bread to soak up the flavorful broth.
• For a simple meal, serve them alongside cooked greens, potatoes, or another favorite vegetable.
• If you prefer them as a main dish, turn them into bean soup and serve with cornbread for a filling, inexpensive meal.

How to Store:

• Refrigerator:  Allow leftover butter beans to cool and place them in an airtight container. Refrigerate for up to 3 to 4 days.
• Reheating:  To reheat, warm them gently on the stovetop or in the microwave. Add a little water or broth if the beans have thickened too much in the refrigerator.
• Freezer:  Butter beans can also be frozen in an airtight freezer-safe container. Leave a little room for expansion and use within about 2 to 3 months for the best quality. Thaw in the refrigerator before reheating.

Frequently Asked Questions:

Do I need to soak the butter beans before cooking?
This recipe is written for cooking the dried beans without soaking them first. They will take several hours to become tender. If you prefer to soak them first, you can use an overnight soak and reduce the cooking time, checking the beans for tenderness as they cook.

How do I know when butter beans are done?
They should be very tender when you bite into them. If they are still firm, continue simmering and add more water as needed.

Why are my butter beans still hard?
Cooking time can vary depending on the age and storage of dried beans. Older beans can take considerably longer to soften. Continue simmering until they reach the tenderness you prefer.

Can I make these butter beans into soup?
Yes. Simply add additional water or broth and adjust the seasonings to taste. You can also add ham, vegetables, or other ingredients to make a hearty bean soup.

Can I make butter beans without bacon?
Yes. You can leave the bacon out and use vegetable bouillon or broth for a meatless version. Keep in mind that the bacon adds a lot of the traditional flavor to this recipe.

Why do you save the bacon grease?
Bacon grease can add wonderful flavor to other recipes. Once cooled, store it in a tightly covered container in the refrigerator and use it for cooking vegetables, potatoes, cornbread, or other dishes.

Can I use frozen or canned butter beans?
You can, but the cooking method will be different. This recipe was developed for dried butter beans, which need the long simmering time to become tender and develop their flavor. 

Mom's Homemade Egg Noodles

The Simple Old-Fashioned Pasta We Used to Make and Sell at Craft Fairs

My mom and I used to make homemade egg noodles to sell at craft fairs, and we always sold out. Even back then, people were looking for old-fashioned foods made with simple natural ingredients instead of all the extra additives that are found in processed foods. We didn't add fancy seasonings or anything like that to our noodles. They were a simple homemade noodle with the kind of old-fashioned flavor that many of us remember.  

This recipe uses only 5 ingredients that almost everyone has in their pantry or refrigerator: flour, eggs, olive oil, water or milk, and salt.  Of course you can add garlic powder or dried herbs or other seasonings to the dough for a different flavor. It is up to you and how you want your noodles to taste. And you can use the noodles fresh or dry them completely and save them for another meal. 

Making noodles from scratch does take a little time, especially if you are rolling and cutting them by hand, but the process is surprisingly simple, and once you taste them, it will be worth the effort. Whether you use a pasta machine or a rolling pin, homemade noodles are a wonderful way to bring a little old-fashioned cooking into your kitchen.

Ingredients:

4 c. flour, plus extra for dusting
6 eggs, well beaten
2 Tbs. olive oil
1Tbs. water or milk
1 tsp. salt 

Directions:

In a medium bowl, whisk together the beaten eggs, olive oil, water or milk, and salt until well combined and slightly frothy.

Place the flour on a large cutting board, pastry board, or clean countertop. Use your hands to form a large well in the center. Make the well wide and deep enough to hold the egg mixture without spilling over the sides.

Pour the egg mixture into the center of the flour well.  Using your fingers or a fork, gradually pull a little flour from the inside edge of the well into the egg mixture. Continue working slowly, keeping the outside wall of flour intact until the egg mixture has thickened enough that it will not run over the counter.

Continue incorporating the flour until a stiff dough begins to form. Dust your hands and work surface with flour as needed to keep the dough from sticking.

Knead the dough for about 6 minutes, or until it becomes smooth and elastic.
If the dough seems too dry or difficult to work with, add a small amount of water or milk, a little at a time. If the dough is too sticky, add a little more flour.

Divide the dough into halves or quarters. Wrap each portion tightly in plastic wrap and let the dough rest for 45 to 60 minutes.

Using a Pasta Machine:
Set up your pasta machine according to the manufacturer's instructions.

Take one portion of dough and flatten it slightly. Feed it through the widest setting of the pasta machine to create a long sheet. Fold or prepare the dough according to your machine's instructions and run it through the wide setting several times, about five times, until the dough becomes smooth and even.

Continue rolling the dough through progressively narrower settings according to your pasta machine's instructions. Since machines vary, follow the manufacturer's directions for the final thickness and cutting settings.

Cut the pasta into your desired noodle shape.

Place the noodles on a lightly floured baking sheet, or hang them across a clean dowel or pasta-drying rack to dry.  Repeat with the remaining portions of dough.

Making the Noodles by Hand:
On a lightly floured surface, roll one portion of dough into a rectangle. Continue rolling until the dough is very thin, almost translucent. Add a light dusting of flour as needed to prevent sticking.

Lightly dust the top of the dough with flour. Using a sharp knife or pizza cutter, cut the dough into noodles of your desired width and length.

Place the cut noodles on a lightly floured baking sheet, or hang them across a clean dowel or pasta-drying rack to dry.

Repeat with the remaining dough.

Cooking the Noodles:
To cook the noodles fresh, bring a large pot of salted water to a boil.
Add the noodles and cook until tender. Fresh noodles can cook quickly, so begin checking them after a few minutes. Depending on their thickness, they may take approximately 4 to 7 minutes.

Drain and serve with your favorite sauce, gravy, soup, or other dish.

Tips for Best Success: 

• Use extra flour when needed. Homemade pasta dough can become sticky while rolling and cutting, so keep extra flour nearby for dusting your hands and work surface.
• Don't rush the resting time. Letting the dough rest makes it easier to roll and work with.
• Adjust the dough as needed. Flour can vary, so don't worry whether you need a little more flour or a small amount of additional liquid. Also, it depends on the weather and how much humidity is in the air.  This can cause the dough to be too wet or too dry.  
• Roll the dough evenly. Whether using a pasta machine or rolling pin, try to keep the sheet an even thickness so the noodles cook at the same rate.
• Don't skip the drying step if storing. Noodles that are going to be stored should be completely dry before being placed in an airtight container.
• Keep noodles from sticking together. Lightly flour the noodles after cutting and spread them out rather than piling them together.
• Fresh noodles cook faster than dried noodles. Keep an eye on them while cooking so they don't become overcooked.

Variations and Substitutions:

• Add Garlic.  Add a small amount of garlic powder to the dough for a subtle garlic flavor.
• Add Herbs.  Dried parsley, basil, oregano, thyme, or Italian seasoning can be added to the dough for herbed noodles.
• Use Different Flour.  All-purpose flour works well, but you can use 00 flour or a combination of all-purpose and 00 flour.
• Use Milk Instead of Water.  The small amount of liquid in this recipe can be water or milk. Milk can give the dough a slightly richer flavor.
• Make Different Shapes.  Don't feel limited to traditional noodles. Cut the dough into wider strips for homemade pasta ribbons or smaller pieces for use in soups and stews.

Serving Suggestions:

Homemade egg noodles are delicious served with:

• Chicken and homemade noodles
• Beef or turkey gravy
• Chicken noodle soup
• Beef noodle soup
• Stroganoff
• Butter and Parmesan cheese
• A simple cream sauce
• Beef tips and gravy
• Roast beef and gravy
• Your favorite pasta sauce

They are also wonderful served as a simple side dish tossed with butter, salt, and a little Parmesan cheese.

How to Store:

• Fresh noodles: If you are not cooking the noodles right away, keep them refrigerated and use them within a short period, or freeze them for longer storage.
• Dried noodles: Allow the noodles to dry completely before placing them in an airtight jar or sealable plastic bag. Store them in a cool, dry location.
• If there is any doubt that the noodles are completely dry, refrigerating or freezing them is the safer choice.

Frequently Asked Questions:

Can I make these egg noodles without a pasta machine?
Yes. A pasta machine is convenient, but it is not necessary. You can roll the dough very thin with a rolling pin and cut the noodles with a sharp knife or pizza cutter.

How thin should I roll homemade egg noodles?
Roll the dough very thin—almost translucent—when making noodles by hand. Keep in mind that thicker noodles will take longer to cook.

Why is my noodle dough too sticky?
Add a little more flour, a small amount at a time, and continue kneading. Flour your hands and work surface as needed while working with the dough.

Why is my dough too dry?
Add a small amount of water or milk and knead it into the dough. Add only a little at a time so you don't accidentally make the dough too sticky.

How long should homemade egg noodles dry?
Drying time varies depending on the thickness of the noodles, humidity, and how they are arranged. The important thing is that they are completely dry before storing them at room temperature.

Can I freeze homemade egg noodles?
Yes. Freezing is a convenient option if you don't plan to use the noodles soon. Package them well to protect them from freezer burn.

Can I add seasonings to the noodle dough?
Absolutely. The basic recipe is intentionally simple, but you can add garlic powder, dried herbs, or other seasonings to suit your taste.

How long do homemade egg noodles take to cook?
Cooking time depends on the thickness and whether the noodles are fresh or dried. Fresh noodles may cook in about 4 to 7 minutes, while thicker or dried noodles may take longer. Start checking them early and cook until tender.

Mom's Homemade Taco Burgers

 A Simple, Flavorful Recipe That Brings Back Sweet Memories.

These homemade taco burgers are a nostalgic recipe from my mom that brings back memories of shopping trips we took together when I was growing up. We lived in a small town, so when we needed to do some serious shopping, we would make the two-hour drive to one of the bigger cities.

We would spend the day visiting some of our favorite stores, including TG&Y, K-Mart, and several thrift stores. Before heading home, we would do our grocery shopping and usually stop for something to eat at Taco John's or Taco Bell. Taco burgers and enchiladas were our usual choices, and to me, they were a real treat because eating out was something we rarely did.

Oftentimes we would simply eat in the car before starting the long drive home. It gave us a chance to relax, chat, and make sure we had everything we needed before we left the city. Looking back, those quiet meals together were just as special as the food.

I recently came across my mom's recipe, and it brought all those memories back. These taco burgers are made with seasoned ground beef, homemade taco sauce, cheese, lettuce, and onion, all piled onto a hamburger bun. They are a simple, filling meal with plenty of old-fashioned comfort food flavor. This is  on the supper menu tonight: taco burgers on homemade buns, refried beans, and Spanish rice.  

Ingredients:

Taco Sauce Ingredients
8 ounces canned tomato sauce
1/3 c. water
1 Tbs. white vinegar
1 1/2 tsp. chili powder
1 1/2 tsp. ground cumin
1 1/2 tsp. dried minced onions
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/4 tsp. paprika
1/4 tsp. sugar
1/4 tsp. cayenne pepper

Beef Ingredients
1 1/3 pounds ground beef
1 onion, diced
2 jalapeños, diced
4 cloves garlic, minced
1 Tbs. chili powder
3 tsp. ground cumin
1 tsp. onion powder
1 tsp. garlic powder
1/2 tsp. seasoning salt
1/2 tsp. paprika
1/2 tsp. beef bouillon powder
1/4 tsp. sugar
3/4 to 1 c. water
2 Tbs. refried beans
4 white hamburger buns
Cheddar cheese, pepper jack or Colby Jack cheese, shredded
onions, diced 
lettuce, shredded

Directions:

In a small saucepan over medium-low heat, combine the tomato sauce, water, vinegar, chili powder, cumin, dried minced onion, garlic powder, onion powder, paprika, sugar, and cayenne pepper. Bring the mixture to a gentle simmer. Reduce the heat to low and simmer for 15 to 20 minutes, stirring occasionally. Remove from the heat and allow the sauce to cool to room temperature.

Heat a large cast-iron skillet over medium-high heat. Add the ground beef, diced onion, jalapeños, and minced garlic. Cook, breaking the beef apart as it cooks, until the beef is no longer pink and the onions are tender.

Stir in the chili powder, cumin, onion powder, garlic powder, seasoning salt, paprika, beef bouillon powder, sugar, water, and refried beans. Mix well until everything is thoroughly combined.

Reduce the heat to medium-low and simmer for about 20 minutes, stirring occasionally, until most of the excess moisture has cooked away. The mixture should remain moist but not watery.

Place the bottom half of each hamburger bun on a plate. Spoon a generous portion of the seasoned beef mixture onto each bun. Drizzle about 1 tablespoon of taco sauce over the beef. Top with shredded cheese, diced onion, and shredded lettuce. Place the top half of the bun over the toppings.

Serve immediately while warm.

Tips for the Best Success:

• Don't rush the taco sauce. Allowing it to simmer gives the seasonings time to blend and creates a more flavorful sauce.
• Cook off most of the excess liquid. The taco meat should be moist and flavorful without being so wet that it makes the bun soggy.
• Adjust the heat to your taste. Jalapeños and cayenne pepper both add heat, so you can reduce either one for a milder burger.
• Use sturdy buns. Homemade hamburger buns work wonderfully, but a good-quality store-bought bun will also hold up well to the juicy taco meat.
• Shred your own cheese if possible. It melts nicely over the hot beef and gives the burgers a fresh flavor.
• Make extra sauce. If you enjoy a saucier taco burger, having extra taco sauce at the table makes it easy for everyone to add more.

Variations and Substitutions:

• Make It Milder. Leave out the jalapeños and omit the cayenne pepper.
• Make It Spicier. Use hot jalapeños, add a little extra cayenne, or substitute pepper jack cheese for a little more heat.
• Try Ground Turkey. Ground turkey can be substituted for the ground beef. You may want to add a little extra seasoning since turkey has a milder flavor.
• Change the Cheese. Cheddar, Colby Jack, Monterey Jack, and pepper jack all work well.
• Add More Toppings. Try diced tomatoes, sliced jalapeños, sour cream, chopped green onions, or your favorite taco toppings.
• Use Homemade Buns.  If you enjoy baking, homemade hamburger buns make these taco burgers feel even more special—and they're especially fitting with this family recipe.

Serving Suggestions:

These taco burgers make a filling meal on their own, but they pair nicely with simple sides such as:

• Potato wedges or French fries
• Tortilla chips and salsa
• Refried beans
• Mexican-style rice
• Corn
• A simple green salad
• Coleslaw
• Fresh fruit

For a casual family dinner, set out the taco meat, sauce, cheese, lettuce, and onions and let everyone build their own taco burger.

How to Store:

• Refrigerate:  Store leftover taco meat and taco sauce separately in airtight containers in the refrigerator. The taco meat and taco sauce will keep for about 3 to 4 days. 
• Reheating:  Reheat it in a skillet over medium-low heat or in the microwave until heated through.
• Freezer:  Allow it to cool completely, place it in a freezer-safe container or bag, and freeze for up to 3 months. Thaw in the refrigerator before reheating.

Frequently Asked Questions:

Can I make the taco meat ahead of time?
Yes. The taco meat can be prepared a day or two ahead of time and refrigerated. Reheat it gently before assembling the burgers.

Can I freeze taco burger meat?
Yes. The cooked taco meat freezes well. Cool it completely before placing it in a freezer-safe container or freezer bag.

Do I have to use jalapeños?
No. The jalapeños add flavor and heat, but you can leave them out if you prefer a milder taco burger.

Can I use a different type of ground meat?
Yes. Ground turkey or ground chicken can be substituted for ground beef, although the flavor will be slightly different.

Why are refried beans added to the meat?
The small amount of refried beans helps give the taco meat a thicker, cohesive texture while adding a little extra richness.

Can I use store-bought taco sauce?
You can, although the homemade sauce is part of what makes this recipe special. It is simple to prepare and lets you control the flavor and heat.

Can I make these with homemade hamburger buns?
Absolutely. Homemade buns are an especially nice choice for this recipe and make the meal feel even more homemade.

Mom's Chocolate Coconut Bars: A Homemade Mounds-Style Treat

A simple old-fashioned homemade candy made with coconut, chocolate, sweetened condensed milk, and a buttery graham cracker crust.

Even though we don't celebrate Halloween, and if you do, that is fine, we still like our one day of binging on candy.  With Halloween and the holidays coming up, I was looking at the price of candy online.  Every year the price continues to climb, and the amount you get continues to get smaller. Not only that, I found that most of the chocolate candy that we prefer was out of stock, or shipping was not an option we could choose.  So my kids and I decided that making our own candy still makes a lot of sense.  Not only will it save us money, but it will make more wonderful memories of our time together.    

Luckily, I found my mother's old recipe for these chocolate coconut bars. They are sometimes called a homemade Mounds candy bar because they have that delicious combination of coconut and chocolate.  What makes these bars different from the original store-bought version is this: these bars have an extra layer, a buttery graham cracker crust, that makes them even better.

I remember going trick-or-treating many years ago when I was young. Halloween was different back then.  We didn't have the darkness that seems to surround it, as it does now, nor did we have all the worries that parents have today about what might be in the candy that their children bring home.  

Since we live in a very small town that is almost a ghost town these days, there aren't many young children here anymore, and the days of lots of children going from house to house for Halloween have pretty much disappeared since the 1980s. Many people have moved to larger cities where there are more jobs and more things to do.  

But that doesn't mean we can't still enjoy some homemade candy.  These Chocolate Coconut Bars are a wonderful treat to make for family and friends anytime you want something sweet. They are easy to make, use simple ingredients that you probably already have in your pantry, and there are no individual candy wrappers to clean up afterward.  Homemade candy always seems to taste just a little better because it was made with love.

Ingredients:

2 c. graham cracker crumbs
1/4 c. white sugar (Optional)
1/2 c. melted butter
2 to 3 c. flaked coconut
1 (14 ounce) can sweetened condensed milk
2 tsp. vanilla
1 (12 ounce) package mini semisweet chocolate chips

Directions: 

Heat the oven to 350°F.

In a medium bowl, combine the graham cracker crumbs, white sugar if using, and melted butter. Mix until the crumbs are evenly moistened.

Press the mixture firmly and evenly into the bottom of an 8 x 12-inch baking pan.

Sprinkle 2 to 3 cups of flaked coconut evenly over the graham cracker crust.

In a small bowl, stir the sweetened condensed milk and vanilla together. Pour the mixture evenly over the coconut layer. Gently spread it with a spatula if necessary so the coconut is covered.

Bake for 15 to 20 minutes, or until the coconut layer is set and the edges are lightly golden.

Remove the pan from the oven and immediately sprinkle the chocolate chips evenly over the hot coconut layer.

Cover the pan with aluminum foil or a lid for 2 to 3 minutes. The heat from the bars will soften the chocolate chips.

Remove the foil or lid and use a spatula to spread the softened chocolate evenly over the top.

Place the pan on a wire rack and allow the bars to cool completely. For firmer chocolate, allow the bars to sit until the chocolate has completely hardened, about 1 hour.

Once completely cool and set, cut into squares or bars and serve.

Tips for Best Success:

• Press the crust firmly. A firmly packed graham cracker crust will hold together better when the bars are cut.
• Don't skip the cooling time. The bars need to cool completely before cutting so the layers have time to set.
• Use the coconut amount you prefer. Two cups will give you a thinner coconut layer, while three cups will give you a thicker, more coconut-filled candy bar.
• Watch the bars near the end of baking. Ovens vary, so start checking around 15 minutes.
• Cover the pan after adding the chocolate chips. This traps the heat and helps the chocolate soften enough to spread easily.
• For cleaner cuts, allow the bars to cool completely before slicing. You can also chill them briefly before cutting.
• Line the pan with parchment paper.  If you want to make the bars especially easy to remove from the pan, line the pan with parchment paper. Be sure to leave some parchment extending over the sides so you can lift the entire slab out before cutting.

Variations and Substitutions:

• Use different chocolate.  Milk chocolate chips can be used instead of semisweet chocolate if you prefer a sweeter candy bar. Dark chocolate chips are another option for a richer chocolate flavor.
• Add chopped nuts.  For a little crunch, sprinkle chopped pecans or almonds over the coconut before adding the condensed milk.
• Try different coconut: Unsweetened coconut works well if you want to reduce the sweetness. Sweetened coconut will give you a more traditional candy-bar flavor.
• Make a thicker crust.  If you really enjoy the graham cracker layer, you can increase the crust slightly by adding a little more graham cracker crumbs and butter while keeping the mixture firmly pressed into the pan.
• Make them extra chocolatey.  A combination of semisweet and milk chocolate chips can be used for the topping.

Serving Suggestions:

These chocolate coconut bars make a delicious Halloween treat, but you certainly don't have to wait for Halloween to make them.

Serve them:

• On a Halloween dessert tray
• Alongside cookies and other homemade candies
• At holiday gatherings
• With coffee or hot chocolate
• As an after-dinner treat
• Packed in a tin for family and friends
• At potlucks, bake sales, or family gatherings

They also make a nice homemade addition to a Christmas cookie and candy platter.

How to Store:

• Room temperature: Allow the bars to cool completely and let the chocolate topping harden before storing. Place the bars in an airtight container. If you need to stack them, place a sheet of parchment or wax paper between the layers to keep the chocolate from sticking.
• Refrigerate:   If your kitchen is warm or you prefer firmer chocolate, refrigerate the bars.
• Freezer:  For longer storage, the bars can be frozen in an airtight, freezer-safe container. Separate layers with parchment or wax paper and thaw before serving.

Frequently Asked Questions:

Are these chocolate coconut bars the same as Mounds candy bars?
They are similar in flavor because they combine coconut and chocolate, but these homemade bars also have a buttery graham cracker crust. The crust gives them a different texture from a traditional Mounds candy bar.

Can I omit the sugar from the graham cracker crust?
Yes. The white sugar is optional. The sweetened condensed milk and chocolate provide plenty of sweetness, so leaving the sugar out will simply make the crust a little less sweet.

Can I use unsweetened coconut?
Yes. Unsweetened coconut can be used if you prefer a less-sweet dessert. Sweetened coconut will produce a sweeter, more candy-like result.

Can I use regular-sized chocolate chips?
Yes. Regular semisweet chocolate chips can be used. Mini chocolate chips simply melt a little more quickly and make it easy to get an even layer of chocolate.

Why do I cover the bars after adding the chocolate chips?
Covering the hot bars for a few minutes traps the heat and helps soften the chocolate chips so they can be spread evenly across the top.

How do I know when the bars are done baking?
The coconut layer should be set and the edges should be lightly golden. Start checking around 15 minutes because oven temperatures can vary.

Why are my bars difficult to cut?
They may not have cooled completely yet. Allow them to cool and let the chocolate harden before cutting. A short time in the refrigerator can also make them easier to slice.

Can I make these ahead of time?
Yes. These bars are a good make-ahead treat because they need time to cool and set. Store them in an airtight container until you're ready to serve them.

Old-Fashioned Sausage and Noodle Casserole

A Simple Comfort Food Recipe With Sausage, Garden Vegetables and Cheese.

This sausage and egg noodle casserole is a quick and easy meal that takes little time to prepare but delivers plenty of homemade flavor. Ground sausage is cooked with onions, bell peppers, and garlic, then combined with tender egg noodles, creamy evaporated milk, and plenty of cheddar cheese.

This is one of those comforting recipes that reminds me of home. My mother would often make it using onions and bell peppers from her garden. When she had the time, she would even make the egg noodles from scratch, making an already delicious meal feel extra special.

Today, packaged egg noodles make this casserole especially easy to put together. It is a simple, filling meal that is perfect for a busy weeknight or whenever you want something warm and comforting without spending hours in the kitchen.

Ingredients: 

1 pound ground hot pork sausage (Or your favorite sausage)
1 onion, chopped
1 bell pepper, chopped
2 to 3 garlic cloves, minced
4 ounces wide egg noodles
1 c. evaporated milk or heavy whipping cream
2 c. shredded (or grated) cheddar cheese

Directions:

Preheat the oven. Heat the oven to 350°F. Lightly grease a 13 x 9-inch baking dish with olive oil.

Cook the noodles. Bring a large pot of generously salted water to a rolling boil. Add the egg noodles and cook according to the package directions until just tender. Drain well and set aside.

Cook the sausage and vegetables. In a large skillet over medium heat, cook the sausage, chopped onion, bell pepper, and garlic. Cook until the sausage is fully cooked and the vegetables are tender, stirring occasionally. Drain off any excess grease.

Combine the ingredients. Stir in the evaporated milk, half of the shredded cheddar cheese, and the cooked egg noodles. Mix until everything is well combined.

Prepare the casserole. Pour the mixture evenly into the prepared baking dish.

Add the cheese. Sprinkle the remaining shredded cheddar cheese evenly over the top.

Bake. Bake uncovered for about 20 minutes, or until the casserole is hot and the cheese is melted and bubbly.

Serve. Let the casserole cool for a few minutes, then serve warm and enjoy!

Tips for Best Success:

• Don't overcook the noodles. Cook them just until tender since they will continue cooking in the oven.
• Drain the sausage well. Removing excess grease keeps the casserole from becoming oily.
• Use freshly shredded cheese if possible. It melts nicely and gives the casserole a creamy, cheesy topping.
• Adjust the sausage to your taste. Hot pork sausage gives the casserole some heat, but mild sausage works just as well.
• Don't skip the vegetables. The onions, bell peppers, and garlic add flavor and make this simple casserole taste more homemade.
• Let it rest briefly before serving. A few minutes of resting makes it easier to scoop and serve.

Variations and Substitutions:

• Use mild sausage: Substitute mild pork sausage if you prefer less heat.
• Try another sausage: Italian sausage, breakfast sausage, smoked sausage, or another favorite sausage can be used.
• Add more vegetables: Mushrooms, zucchini, spinach, or diced tomatoes can be added for extra vegetables.
• Change the cheese: Monterey Jack, Colby, mozzarella, or a cheddar blend can be substituted for some or all of the cheddar.
• Use cream instead: Heavy whipping cream can be used in place of evaporated milk for an even richer casserole.
• Make homemade noodles: If you enjoy making pasta from scratch, homemade egg noodles would make this casserole extra special—just as my mother sometimes made it.

Serving Suggestions:

This casserole is hearty enough to serve as a complete meal, but it also goes well with simple sides.

Serve it with:

• A tossed green salad
• Steamed green beans
• Roasted or steamed vegetables
• Corn
• Peas
• Dinner rolls or homemade bread
• A simple cucumber salad

For a comforting family meal, serve the casserole with a vegetable and a piece of warm homemade bread.

How to Store:

• Refrigerate:  Store leftover sausage and egg noodle casserole in an airtight container or cover the baking dish tightly with plastic wrap or aluminum foil. Refrigerate for up to 3 to 4 days.
• Reheating:  To reheat, warm individual portions in the microwave or reheat larger portions in a 350°F oven until heated through. If the casserole seems dry after refrigeration, adding a small splash of milk before reheating can help.
• Freezer:  You can also freeze the casserole. For best results, freeze it in an airtight, freezer-safe container and use within about 2 to 3 months. Thaw overnight in the refrigerator before reheating.

Frequently Asked Questions:

Can I use a different kind of sausage?
Yes. Hot pork sausage can easily be replaced with mild pork sausage, Italian sausage, breakfast sausage, or another sausage you enjoy.

Can I use heavy whipping cream instead of evaporated milk?
Yes. Heavy whipping cream will give the casserole a richer, creamier texture.

Can I make this casserole ahead of time?
Yes. Assemble the casserole, cover it, and refrigerate it until you are ready to bake. If it is very cold from the refrigerator, it may need a little additional baking time.

Can I add other vegetables?
Absolutely. Mushrooms, zucchini, spinach, peas, or diced tomatoes would all work well.

Can I use homemade egg noodles?
Yes. Homemade egg noodles would be delicious in this casserole. If using very fresh homemade noodles, watch the cooking time carefully so they don't become overcooked.

Can I make this casserole less spicy?
Yes. Use mild sausage instead of hot sausage. You can also choose a sausage with whatever level of seasoning and heat your family prefers.

Can I freeze sausage and egg noodle casserole?
Yes. Cool the casserole completely, place it in a freezer-safe container, cover it well, and freeze for up to 2 to 3 months for best quality.