Crispy Chicken with Pan Gravy

Old-Fashioned Skillet Fried Chicken with Rich Homemade Creamy Gravy

There is nothing quite like homemade fried chicken, especially when it is made the old-fashioned way in a cast iron skillet. My mama made the best fried chicken. It was always crispy and golden brown on the outside, tender and juicy on the inside.

She would start with a whole chicken from the grocery store or a local farm, cut it into pieces, and season and coat each piece before frying. She used her trusty cast iron skillet to brown the chicken on all sides. Then she would cover it with an old red, slightly dented cast iron lid, turn the heat down low, and let it cook until it was completely done.

We always looked forward to the days she made fried chicken with gravy. Everyone else would spoon that delicious gravy over their mashed potatoes, but not me. I always preferred mine poured over a slice of bread with a little salt and pepper sprinkled on top. Oh, it was so good!

This recipe brings back those wonderful memories of family gathered around the table, enjoying a homemade meal together. What I wouldn't give to have my mama make it for me one more time!

This crispy chicken with pan gravy has all the comforting flavors of an old-fashioned family supper. The chicken is seasoned with a flavorful blend of herbs and spices, coated in flour and egg, browned until golden. The homemade milk gravy is the perfect finishing touch.

Ingredients:

Chicken:
2 c. flour
1 Tbs. paprika
1 1/2 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. pepper
1/4 tsp. sage
1/4 tsp. thyme
1/8 tsp. baking powder
1/4 tsp. cayenne pepper
1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up or you can use thighs and/or legs
2 eggs
2 Tbs. milk or water
Lard, olive oil or shortening for frying

Gravy:
2 Tbs. flour
Salt and pepper to taste
1 1/3 c. whole milk
1 cube chicken bouillon (Optional) 

Directions:

In a shallow dish or pie plate, combine the 2 cups of flour, paprika, salt, garlic powder, onion powder, black pepper, sage, thyme, baking powder, and cayenne pepper. Mix well.

In another shallow dish, crack the eggs and whisk until blended. Add the milk or water and whisk until combined.

Dredge each piece of chicken in the seasoned flour mixture, coating all sides. Shake off any excess flour.

Dip the chicken into the egg mixture, allowing any excess to drip off. Return the chicken to the seasoned flour mixture, turning to coat all sides. Shake off the excess coating.

Place the coated chicken pieces on waxed paper or aluminum foil. Allow them to rest for at least 20 minutes before frying. This helps the coating set.

Heat a heavy cast iron skillet over medium-high heat. Add enough vegetable oil or shortening to reach about 1/4 inch deep.

Carefully place the chicken pieces in the hot oil. Brown on all sides, working in batches of three or four pieces as needed. Avoid overcrowding the skillet so the chicken browns evenly.

Once all the chicken pieces are browned, return them to the skillet in a single layer as much as possible. Reduce the heat to low and cover the skillet with a tight-fitting lid.

Allow the chicken to cook slowly until it is completely cooked through, turning the pieces occasionally to ensure even cooking. If the skillet becomes too dry, you can add a small amount of oil as needed.

Once the chicken reaches an internal temperature of 165°F in the thickest part, remove the lid. Increase the heat slightly to medium-low and cook uncovered for a few more minutes, turning the chicken as needed, until the coating is crisp and golden again. Watch carefully so the coating doesn't burn.

Transfer the finished chicken to a serving platter. 

After removing the chicken from the skillet, carefully pour off any excess oil, leaving about 2 tablespoons of lard or oil and the flavorful browned bits in the bottom of the skillet.

Place the skillet over medium heat. Sprinkle in the 2 tablespoons of flour and stir until blended. Cook for about 1 minute to remove the raw flour taste.

Gradually pour in the milk, whisking constantly to prevent lumps. Add the optional chicken bouillon cube, if desired.

Bring the gravy to a gentle boil, stirring constantly. Cook for 1 to 2 minutes, or until thickened. Taste and add salt and pepper as needed. 

Serve the crispy chicken hot with homemade pan gravy. Spoon the gravy over mashed potatoes, or do like I did and pour it over a slice of bread!

Tips for Best Success:

• Use a cast iron skillet. A heavy skillet holds heat well and helps the chicken develop a beautiful golden-brown crust.
• Let the coating rest. Allowing the breaded chicken to sit for at least 20 minutes helps the coating adhere during frying.
• Don't overcrowd the skillet. Frying too many pieces at once lowers the oil temperature and can result in soggy coating.
• Use a thermometer. Chicken should reach an internal temperature of 165°F in the thickest part, without touching the bone.
• Don't skip the oven step. Browning gives the chicken its crispy exterior and flavor, while finishing in the oven allows it to cook through.
• Watch the gravy consistency. Add the milk gradually while whisking to help prevent lumps. If the gravy gets too thick, add a little more milk.
• Season the gravy at the end. The chicken drippings and optional bouillon already add flavor, so taste before adding more salt.

Variations and Substitutions:

• Use chicken pieces: Don't want to cut up a whole chicken? Use your favorite combination of bone-in chicken thighs, drumsticks, or breasts.
• Adjust the seasonings: Add a little more cayenne pepper for extra heat, or leave it out for a milder flavor.
• Add more herbs: A little poultry seasoning can be used in place of the sage and thyme.
• Use buttermilk: Substitute buttermilk for the milk or water in the egg mixture for a slightly tangy flavor.
• Make creamier gravy: Whole milk makes a rich, creamy gravy, but 2% milk will work too.
• Skip the bouillon: The chicken drippings provide plenty of flavor, so the bouillon cube is completely optional.

Serving Suggestions:

This old-fashioned fried chicken and gravy makes a wonderful Sunday dinner or family supper. Here are a few favorite ways to serve it:

• Creamy homemade mashed potatoes with pan gravy.
• A slice of homemade white bread topped with gravy.
• Southern-style green beans.
• Buttered corn or creamed corn.
• Homemade biscuits or dinner rolls.
• Creamy coleslaw.
• Macaroni and cheese.
• A simple garden salad.

And don't forget a little extra gravy on the side!

How to Store:

• Refrigerator: Allow leftover chicken to cool slightly, then place it in an airtight container. Refrigerate within two hours of cooking and use within 3 to 4 days.
  Store leftover gravy in a separate airtight container in the refrigerator for up to 3 to 4 days.
• Reheating chicken: For the best results, reheat the chicken in a 350°F oven until heated through. This helps bring back some of the crispiness. The microwave works too, but the coating will soften.
• Reheating gravy:  Reheat gravy in a small saucepan over low heat, stirring occasionally. Add a splash of milk if it has thickened too much.
• Freezing: Cooked fried chicken can be frozen in an airtight freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating. Gravy can also be frozen, although the texture may change slightly when thawed.

Frequently Asked Questions:

Can I use chicken thighs and drumsticks instead of a whole chicken?
Absolutely! Chicken thighs and drumsticks work very well in this recipe. You can use your favorite combination of bone-in chicken pieces.

Why do you finish the fried chicken in the oven?
Browning the chicken in the skillet gives it a crispy, golden coating. Finishing it in the oven allows the inside to cook completely without having to keep it in the frying oil for an extended period.

How do I know when fried chicken is done?
Use an instant-read meat thermometer inserted into the thickest part of the chicken without touching the bone. The internal temperature should reach 165°F.

Why is my fried chicken coating falling off?
This can happen if the chicken is too wet, the coating isn't given time to set, or the chicken is moved too much while frying. Patting the chicken dry before coating and allowing it to rest for at least 20 minutes helps.

Can I make the pan gravy without chicken bouillon?
Yes! The bouillon cube is optional. The browned bits and drippings left in the skillet provide plenty of flavor for homemade gravy.

How do I keep my gravy from getting lumpy?
Gradually add the milk while whisking constantly. Adding it all at once can make lumps more likely. A wire whisk works especially well.

Can I make the gravy ahead of time?
Yes, you can make it ahead and refrigerate it in an airtight container. Reheat gently on the stovetop, stirring in a little milk if needed to bring it back to the right consistency.

What is the best way to reheat fried chicken?
The oven is best for maintaining the texture of the coating. Place the chicken on a baking sheet and heat at 350°F until it is warmed through.

Spicy Homemade Pizza Sauce and Pizza

Easy pizza crust, spicy tomato sauce, and your favorite toppings.

We make pizza at least once a week in our house. Sometimes we buy pizza sauce online from Warmart or Target and have it shipped to our location, because it is less expensive than purchasing it locally where we live. But most of the time, we prefer making our own.

This spicy homemade pizza sauce is one of our favorites when we're in the mood for something with a little extra heat and plenty of flavor. Made with canned tomatoes, butter, garlic, herbs, and red chile, it has a rich, savory taste that pairs wonderfully with homemade pizza crust.

You can adjust the amount of chile to suit your family's taste, making it as mild or as spicy as you like. Add your favorite meats, cheeses, and vegetables, and you have a delicious homemade pizza that's perfect for family pizza night! 

Ingredients: 

5 Tbs. butter
1 to 2 Tbs. red chile powder or flakes
2 to 3 Tbs. tomato paste
1 (28-ounce) can crushed tomatoes
1/2 c. water
1 tsp. onion powder
1 tsp. garlic powder
1 1/2 tsp. oregano
1 tsp. basil
1/2 tsp. pepper
2 to 3 garlic cloves, minced
1 to 2 Tbs. Parmesan cheese
Salt to taste
1 teaspoon granulated sugar (optional)

Pizza crust:
1 package (1/4 ounce) active dry yeast
1 cup warm water (110° to 115°)
1 tsp. sugar
1 Tbs. onion powder
1 Tbs. garlic powder
1 to 2 tsp. Italian seasoning
2 1/2 c. flour
1 teaspoon salt
2 Tbs. olive oil

Favorite toppings:
Cooked ground beef, or sausage, browned and drained
Shredded mozzarella cheese
Shredded cheddar cheese, pepper jack, Colby or your favorite cheese
Sliced pepperoni
Parmesan cheese 
Mushrooms

Directions:

Prepare the pizza sauce.

In a large, heavy-bottomed saucepan over medium heat, melt the butter.  Add the red chile powder or flakes, stirring constantly. Cook for just a few seconds to release the flavor. Be careful not to let the chile burn.

Add the tomato paste, crushed tomatoes, water, onion powder, garlic powder, oregano, basil, black pepper, minced garlic, Parmesan cheese, and salt to taste. Add the sugar if desired.  

Bring the mixture to a gentle boil. Reduce the heat to low and partially cover the saucepan. Simmer for 15 to 20 minutes, stirring occasionally, until the sauce thickens. Taste and adjust the salt or sugar as needed. 

Set aside while preparing the crust.

Prepare the pizza crust.

Preheat the oven to 400°F. Grease a 15 x 10 x 1-inch baking pan.

In a large mixing bowl, combine the warm water, yeast, and sugar. Stir gently and let stand in a warm place for about 10 minutes, or until the yeast becomes foamy.

Add the onion powder, garlic powder, Italian seasoning, flour salt, and  olive oil.  Stir vigorously with a wooden spoon for about 20 strokes, until a soft dough forms.

Cover the bowl and let the dough rest in a warm place for about 15 minutes.

With lightly oiled or buttered fingers, gently press the dough into the prepared baking pan.  If the dough is not cooperating, after you put it in the pan, let it sit for 10 to 15 minutes then try again. This helps the dough to relax and be more manageable. 

Bake the crust for 10 to 15 minutes, until it is partially set.

Assemble and bake the pizza.

Remove the partially baked crust from the oven.

Spread the desired amount of spicy pizza sauce evenly over the crust. You may not need all of the sauce, depending on how much you like on your pizza.

Add your favorite toppings, followed by the shredded cheeses and a sprinkle of Parmesan.

Return the pizza to the oven and bake for another 15 to 20 minutes, or until the crust is golden and the cheese is melted and lightly browned.

Let the pizza rest for a few minutes before slicing and serving.

Tips for Best Success:

• Watch the chile carefully. Red chile powder and flakes can burn quickly in hot butter. A few seconds is all you need.
• Adjust the heat. Start with 1 tablespoon of chile and add more if you prefer a spicier sauce.
• Let the yeast bloom. The water should be warm, not hot. Water that's too hot can kill the yeast.
• Don't overload the crust. Too much sauce and too many toppings can make the center of your pizza soggy.
• Prebake the crust. This helps give the bottom a head start before adding the sauce and toppings.
• Drain cooked meats well. Removing excess grease helps keep the pizza from becoming oily.
• Save extra sauce. You may have some sauce left over, depending on how generously you spread it over the crust.

Variations and Substitutions:

Make it milder: Use 1 teaspoon of red pepper flakes or reduce the chile powder to suit your taste.
Make it extra spicy: Add more red chile flakes or a pinch of cayenne pepper.
Change the cheese: Mozzarella, cheddar, Colby Jack, pepper jack, and provolone all work nicely.
Use different meats: Try Italian sausage, cooked hamburger, bacon, or sliced pepperoni.
Add vegetables: Mushrooms, onions, bell peppers, black olives, and jalapeños are all delicious additions.
Use fresh herbs: Fresh basil or oregano can be used in place of dried herbs, adjusting the amount to taste.
Use store-bought crust: If you're short on time, your favorite refrigerated or prepared pizza 
crust can be used instead.

Serving Suggestions:

This homemade pizza is filling enough to serve on its own, but it's also delicious with a few simple sides.

• Serve with a fresh garden salad and your favorite dressing.
• Add a bowl of homemade vegetable soup for a comforting meal.
• Serve with garlic bread or breadsticks.
• Offer extra Parmesan cheese and red pepper flakes at the table for everyone to customize their slices.
• Pair with a simple green salad or sliced fresh vegetables for an easy family supper.

How to Store:

• Refrigerator: Allow leftover pizza to cool completely. Place slices in an airtight container or wrap them tightly and refrigerate for up to 3 to 4 days.
• Freezer: Wrap individual pizza slices in plastic wrap or freezer-safe wrapping and place them in a freezer bag or airtight container. Freeze for up to 2 months for best quality.
• Reheating: Reheat leftover pizza in a skillet over medium-low heat, covered, until the cheese melts and the crust crisps. You can also reheat it in a 350°F oven until heated through.
• Extra pizza sauce: Store leftover sauce in an airtight container in the refrigerator for 3 to 4 days, or freeze it in smaller portions for future pizza nights.

Frequently Asked Questions:

Can I make the spicy pizza sauce ahead of time?
Yes! The sauce can be prepared a day or two ahead and stored in an airtight container in the refrigerator. This makes putting together homemade pizza even easier on busy evenings.

Can I freeze homemade pizza sauce?
Absolutely. Allow the sauce to cool completely, then transfer it to freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the refrigerator before using.

How can I make the pizza sauce less spicy?
Simply reduce the amount of red chile powder or flakes. You can start with a small amount, taste the sauce as it cooks, and add more if needed.

Why should I prebake the pizza crust?
Prebaking helps the dough begin cooking before the sauce and toppings are added. This helps prevent a soggy crust, especially when using a generous amount of sauce.

Can I use fresh tomatoes instead of canned tomatoes?
Yes, although canned plum tomatoes are convenient and provide consistent flavor. If using fresh tomatoes, peel them if desired, chop or crush them, and allow for additional simmering time to cook down excess liquid.

Can I use this sauce for something besides pizza?
Certainly! It also works well as a dipping sauce for breadsticks, pizza rolls, and cheesy bread. You can even use it as a flavorful sauce for homemade calzones. 

Old-Fashioned Pumpkin Pecan Bread

A rich, buttery pumpkin bread made with warm pumpkin pie spice, brown sugar, and finely chopped pecans.

There is nothing quite like the smell of a homemade loaf of pumpkin bread baking on a crisp autumn day. Rich pumpkin, softened butter, and dark brown sugar come together with warm spices and toasted pecans to create the ultimate fall treat.

Growing up, autumn officially arrived when my mom started roasting fresh harvested pumpkins. The sweet, cozy aroma would fill the entire house—a delicious reward after months of working in the summer garden. She’d scoop out the tender pulp, fold in finely chopped pecans for that perfect nutty crunch, and bake up two golden loaves.The rest of the pumpkin pulp, she would freeze for later to make pies, bread, cake and cookies. 

Having two loaves is the best part: one to enjoy warm right out of the oven, and one to freeze for later (or share with a neighbor). Whether you slice it up to go with your morning coffee, grab a piece for an afternoon pick-me-up, or add it to your holiday brunch table, this simple recipe is pure homemade comfort.

Ingredients:

1 c. butter, softened
1 c granulated sugar
1 c. dark brown sugar
4 eggs
1 c. solid pack pumpkin
2 3/4 c. flour
1 Tbs. pumpkin pie spice
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 c. pecans, finely chopped 

Directions: 

Preheat the oven to 350°F. Grease and flour two 8 1/2 × 4 1/2-inch loaf pans.

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

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

Mix in the solid-pack pumpkin, pumpkin pie spice, baking powder, baking soda, and salt until well combined.

Stir in the flour and finely chopped pecans just until everything is combined. Avoid overmixing.

Divide the batter evenly between the two prepared pans and smooth the tops.

Bake for approximately 1 hour and 10 minutes, or until a wooden toothpick inserted into the center of each loaf comes out clean or with a few moist crumbs.

Allow the loaves to cool in the pans for 10 minutes. Carefully remove them from the pans and transfer to wire racks to cool completely.

Tips for Best Success:

Use softened butter: Butter should be soft enough to cream with the sugars but not melted.
Use room-temperature eggs: They incorporate more easily into the batter.
Measure flour carefully: Too much flour can make pumpkin bread dry or heavy.
Do not overmix: Stir the flour in just until incorporated to help keep the bread tender.
Check the loaves individually: Oven temperatures and loaf pans can vary, so one loaf may finish baking before the other.
Let the bread cool: Cooling helps the loaves set and makes slicing easier.

Variations and Substitutions:

Walnut pumpkin bread: Substitute chopped walnuts for the pecans.
Pumpkin chocolate chip bread: Replace some or all of the pecans with chocolate chips.
Extra spice: Add a little cinnamon or nutmeg for additional warmth.
Raisin pumpkin bread: Stir in 1/2 cup raisins along with the pecans.
Nut-free pumpkin bread: Leave out the pecans or replace them with sunflower seeds if desired.

Serving Suggestions:

• Serve a slice warm with butter for breakfast.
• Enjoy with coffee, tea, or a mug of hot apple cider.
• Add a slice to a fall brunch or holiday breakfast table.
• Serve as an afternoon snack with a glass of milk.
• Toast a slice lightly and spread with cream cheese for a special treat.

How to Store:

• Room temperature: Allow the pumpkin bread to cool completely. Wrap tightly or place in an airtight container and store at room temperature for up to 3 days.
• Refrigerator: Store in an airtight container for up to 1 week. Refrigeration may make the bread slightly firmer.
• Freezer: Wrap each loaf or individual slices tightly in plastic wrap, then place in a freezer-safe bag or container. Freeze for up to 3 months for best quality.  Thaw frozen bread overnight in the refrigerator or at room temperature before serving.

Frequently Asked Questions:

Can I use canned pumpkin for this recipe?
Yes. Use plain canned pumpkin puree or solid-pack pumpkin. Do not use pumpkin pie filling, which contains added sugar and spices.

Why does this recipe make two loaves?
The recipe is designed to fill two smaller loaf pans. It is convenient for sharing or freezing one loaf for later.

How do I know when pumpkin bread is done?
Insert a wooden toothpick into the center of the loaf. It should come out clean or with a few moist crumbs. If wet batter clings to it, continue baking and check again.

Can I make this pumpkin bread without pecans?
Yes. The pecans can be omitted entirely or replaced with another nut or baking addition.

Why did my pumpkin bread sink in the middle?
This can happen if the bread is underbaked, the batter is overmixed, or the oven door is opened too early during baking.

Can I freeze pumpkin bread?
Absolutely. Pumpkin bread freezes well. Wrap it tightly after it has cooled completely and thaw before serving.

Old-Fashioned Beef and Vegetable Soup

 A Comforting Family Soup Made with Tender Beef and Garden Vegetables

During the fall and winter months, my mom often made homemade soup. It was filling, easy to prepare, and one of those meals that warmed you from the inside out on a cold day. She usually served her soups with homemade bread or crackers, making a simple meal feel comforting and satisfying.

Many of the vegetables she used came straight from her garden. She would can them or cut them up and freeze them so she could enjoy the taste of fresh garden vegetables throughout the year.

This homemade beef and vegetable soup brings back those comforting memories. Tender chunks of beef, carrots, celery, tomatoes, mushrooms, and flavorful seasonings come together in a hearty broth.

Mom didn't usually add rice or pasta to this soup. However, if she felt there wasn't enough meat or vegetables to feed everyone, she would add a little rice or pasta to stretch the soup and make it more filling. It was a practical way to make sure everyone had enough to eat, especially when serving leftovers.

It's a simple, old-fashioned family soup that makes a wonderful meal on chilly fall and winter days.

Ingredients: 

1 pound chuck roast trimmed and cut into 1 inch pieces
1 Tbs. olive oil
3 carrots cut thin
3 celery ribs thinly sliced
3 to 4 tomatoes, diced
1 onion, chopped
1 to 3 hot peppers, chopped
1 (4 oz.) can mushrooms
1 to 2 cubes beef bouillon 
8  to 10 c. water
1 or 2 large bay leaves
1 c. uncooked rice (optional, if needed to stretch the soup)
Salt and pepper to taste
1 Tbs. garlic powder
1 Tbs. onion powder
1 Tbs. dried parsley
1/2 tsp. thyme
1/2 tsp. oregano
1/2 tsp. basil
1/4 to 1/2 tsp. cayenne pepper
2 bay leaves 

Mom's notes:  Mom usually made this soup without rice or pasta. She added one or the other when she needed to make the soup stretch to feed everyone. 

Directions:

Heat the olive oil in a large cast-iron skillet over medium-high heat. Add the beef cubes and cook, turning frequently, until browned on all sides.

Place the browned beef in a large stockpot or Dutch oven.

Add the carrots, celery, onion, tomatoes, hot peppers, mushrooms, beef bouillon cubes, water, garlic powder, onion powder, parsley, thyme, oregano, basil, cayenne pepper, and bay leaves.

Bring the soup to a boil over high heat. Reduce the heat to low, cover, and simmer gently until the beef is tender and the vegetables are nearly tender, approximately 1 to 1½ hours. Add more water if needed.

Rice or pasta is optional and can be added if you want to stretch the soup or make it more filling. If using rice, stir in the uncooked rice during the last 15 to 20 minutes of cooking, or until tender.

If using small pasta, add it during the last 8 to 12 minutes of cooking, following the package directions.

If you prefer the soup without rice or pasta, simply omit them and enjoy the beef and vegetables as they are.

Stir in the uncooked rice. Bring the soup back to a gentle simmer, cover, and cook for approximately 15 to 20 minutes, or until the rice is tender.

Add the pasta and cook according to the package directions, usually about 8 to 12 minutes.

Remove and discard the bay leaves. Taste and season with salt and black pepper as needed.

Ladle into bowls and enjoy with homemade bread or crackers. 

 

Tips for Best Results:

• Brown the beef first. This adds extra flavor to the soup and gives the broth a richer taste.
• Cut the beef into even pieces. This helps the meat cook more evenly.
• Simmer gently. A low simmer helps tenderize the chuck roast without making the beef tough.
• Adjust the heat. Hot peppers and cayenne can make this soup quite spicy. Start with less and add more if desired.
• Watch the liquid level. Rice absorbs quite a bit of broth. Add additional water or beef broth if the soup becomes too thick.
• Season toward the end.  Bouillon cubes contain salt, so taste the soup before adding extra salt.
• Don't forget the bay leaves. Remove them before serving.

Variations and Substitutions: 

• Elbow macaroni, small shells, or other small pasta work well.
• Green beans, corn, peas, or diced potatoes make this soup even heartier.
• Substitute some or all of the water with beef broth for a richer flavor.
• Leave out the hot peppers and cayenne for a milder soup.
• A 14.5-ounce can of diced tomatoes can replace the fresh tomatoes.
• If your family enjoys mushrooms, feel free to increase the amount.
• Already-cooked beef can be added during the simmering stage. Since it is already tender, it won't need as much cooking time.

Serving Suggestions:

This hearty beef and vegetable soup makes a satisfying meal on its own, but it is especially delicious served with:

• Fresh homemade bread
• Buttermilk biscuits
• Saltine or oyster crackers
• Homemade cornbread
• A simple green salad
• Grilled cheese sandwiches

For a comforting cold-weather supper, serve a steaming bowl of soup with warm bread and butter.

How to Store:

• Refrigerator:  Allow the soup to cool slightly before transferring it to airtight containers. Refrigerate within 2 hours of cooking and use within 3 to 4 days.
• Freezer:  For best results, freeze the soup without the rice or pasta, since these can become mushy after thawing. Store in freezer-safe containers for up to 2 to 3 months for best quality. If freezing soup that already contains rice, expect a softer texture.
• Reheating:  Reheat on the stovetop over medium-low heat, stirring occasionally, until heated through. Add a little water or broth if the soup has thickened. Individual portions can also be reheated in the microwave, stirring halfway through.

Frequently Asked Questions:

Can I make this soup ahead of time?
Yes! This soup is a wonderful make-ahead meal. The flavors develop as it sits, making it delicious the next day. If possible, cook the rice separately and add it when serving to keep it from absorbing too much broth.

Can I use a different cut of beef?
Chuck roast is a good choice because it becomes tender during slow simmering. Stew meat can also be used, although cooking time may vary.

Can I make this soup in a slow cooker?
Yes. Brown the beef first for extra flavor. Add the beef, vegetables, seasonings, and broth to the slow cooker. Cook on low for approximately 7 to 8 hours or high for 4 to 5 hours, until the beef is tender. Add the rice during the final 30 to 45 minutes, checking for doneness, or cook it separately.

Why is my soup so thick?
Rice absorbs liquid as it cooks and continues absorbing broth as the soup sits. Simply stir in additional water or beef broth until it reaches your preferred consistency.

Can I leave out the hot peppers?
Absolutely! The hot peppers and cayenne are optional and can be adjusted to your family's taste. Leaving them out will give you a milder, comforting beef soup.

Can I use frozen vegetables?
Yes. Frozen vegetables work well in this soup. Add them during the last 20 to 30 minutes of cooking, depending on the vegetables used.

Can I use rice that is already cooked?
Yes. Stir in cooked rice during the last 5 to 10 minutes of cooking, just long enough to heat it through.

Is this soup good for freezing?
Yes, although the rice may soften after freezing and reheating. For the best texture, freeze the soup without rice or pasta and add freshly cooked rice when reheating.

Does this soup need rice or pasta?No. My mom usually made this soup with beef and vegetables alone. Rice or pasta was added only when she needed to stretch the soup to feed everyone or make leftovers more filling.

Mother's Homemade Pumpkin Cheesecake Bars

An old-fashioned creamy pumpkin dessert with a coconut topping

Some desserts bring back wonderful memories of the kitchen and the special treats our mothers made for their families. This Pumpkin Cheesecake Dessert is one of those comforting, homemade recipes that deserves a place in a collection of mother-made favorites.

With its soft, cinnamon-spiced pumpkin layer and creamy cheesecake filling, this dessert combines two delicious flavors into one satisfying treat. The pumpkin brings a little warmth and sweetness, while the cream cheese adds a rich, smooth contrast.

It is the kind of dessert that feels right at home on a family table, especially during the fall season. Whether you're making it for a holiday gathering, a potluck, or simply because you're craving something homemade, these pumpkin cheesecake bars are a lovely way to enjoy a recipe inspired by Mom's kitchen.

Ingredients:

Cheesecake layer:
16 oz. softened cream cheese
1 c. granulated sugar
2 tsp. vanilla extract 

Pumpkin layer:
2 c. granulated sugar
2 c. flour
1 1/2 tsp. cinnamon
1 tsp. baking soda
1 tsp. baking powder
4 eggs
1 c. canned pumpkin
1 c. melted butter

Topping:
1/4 c. granulated sugar (adjust to taste)
1/2 tsp. cinnamon (adjust to taste)
3/4 c. Angel flake coconut (Optional

Directions:

Preheat the oven to 350°F. Grease a 10 x 15-inch jelly roll pan and set aside.

In a large mixing bowl, beat the softened cream cheese, 1 cup of sugar, and vanilla extract until smooth and creamy. Make sure there are no lumps. Set aside.

In another large mixing bowl, whisk together the eggs, canned pumpkin, and melted butter until well combined.

Stir in the sugar, cinnamon, baking soda, and baking powder. Gradually add the flour, mixing just until combined. Avoid overmixing.

Pour the pumpkin batter into the prepared jelly roll pan and spread it evenly.

Drop teaspoonfuls of the cream cheese mixture over the pumpkin batter, distributing them as evenly as possible.

Using a butter knife, gently swirl the cheesecake mixture through the pumpkin batter. Don't mix it completely; you want to leave visible ribbons of cheesecake throughout.

Choose your preferred topping and sprinkle it evenly over the pumpkin cheesecake batter before baking. You can use coconut with cinnamon and sugar, cinnamon alone, or cinnamon sugar.

Bake for 20–30 minutes, or until the center is set. A toothpick inserted into a pumpkin portion should come out without wet batter. Avoid testing directly in a cheesecake swirl.

Allow the bars to cool completely before cutting into squares. Enjoy!

Tips for Best Success:

• Soften the cream cheese: Let it sit at room temperature before mixing. This makes it easier to achieve a smooth, creamy filling without lumps.
• Use plain canned pumpkin: Be sure to use 100% pumpkin puree rather than pumpkin pie filling, which already contains spices and sweeteners.
• Don't overmix the batter: Once the flour is added, mix just until incorporated to keep the pumpkin layer tender.
• Swirl gently: A knife works best for creating pretty ribbons of cheesecake throughout the pumpkin batter. Avoid overmixing the two layers.
• Watch the baking time: Ovens can vary, so begin checking around the 20-minute mark. The center should be set before removing the pan.
• Let them cool: Allow the bars to cool completely before slicing. This helps the cheesecake filling set and makes cleaner cuts.

Variations and Substitutions:

• Add extra spice: For a warmer fall flavor, add ½ teaspoon of ground ginger or pumpkin pie spice to the pumpkin batter.
• Try a different topping: If you aren't fond of coconut, simply leave it out or replace it with  chopped nuts.
• Make it a little sweeter: Add a handful of white chocolate chips to the pumpkin batter for an extra sweet treat.
• Add a touch of maple: A little maple extract in the cheesecake filling can add another layer of fall flavor.
• Use a different pan: A slightly smaller pan will produce thicker bars, but baking time will need to be adjusted. Check the center carefully before removing from the oven.

Topping Options:

One of the things I love about this recipe is that the topping can be changed depending on what you have in the kitchen or what you're in the mood for.

My mother sometimes sprinkled a mixture of coconut, cinnamon, and sugar over the top. Other times, she kept things simple with just a little cinnamon or cinnamon sugar.

Here are a few ways to finish these pumpkin cheesecake bars:

• Coconut topping: Sprinkle angel flake coconut over the top, then add a little cinnamon and sugar.
• Cinnamon topping: Simply sprinkle ground cinnamon over the batter before baking.
• Cinnamon sugar topping: Combine a little granulated sugar with cinnamon and sprinkle evenly over the top.
• Plain pumpkin cheesecake: Leave the topping off altogether and let the pumpkin and cheesecake flavors shine.

Each version gives the dessert a slightly different finish, but they all have that comforting, homemade taste. 

Serving Suggestions:

These pumpkin cheesecake bars are delicious served at room temperature or slightly chilled.

Here are a few ways to enjoy them:

• Serve with a hot cup of coffee or tea for an afternoon treat.
• Add a dollop of whipped cream for a little extra indulgence.
• Sprinkle with a touch of cinnamon before serving.
• Include them on your Thanksgiving or fall dessert table.
• Serve alongside apple crisp, pumpkin bread, or other homemade fall favorites.

They also make a lovely dessert to bring to potlucks, family gatherings, and holiday celebrations.

How to Store:

• Refrigerator: Store cooled bars in an airtight container in the refrigerator for up to 4–5 days.
• Freezer: Place completely cooled bars in a freezer-safe container, separating layers with parchment paper. Freeze for up to 2 months for best quality.
• Thawing: Thaw frozen bars overnight in the refrigerator before serving.
• For the best texture and flavor, keep the bars chilled until ready to serve.

Frequently Asked Questions:

Can I use pumpkin pie filling instead of canned pumpkin?
It is best to use plain canned pumpkin puree. Pumpkin pie filling already contains sugar and spices, which can change the flavor and sweetness of the recipe.

Do I have to use walnuts in the topping?
No. Pecans are an excellent alternative. You can also leave out the nuts if you prefer, although the topping will have a slightly different texture.

How do I know when the pumpkin cheesecake bars are done?
The center should look set rather than wet or jiggly. A toothpick inserted into a pumpkin portion should come out without raw batter.

Can I make these bars ahead of time?
Yes! These bars are a wonderful make-ahead dessert. Bake them the day before, allow them to cool, and refrigerate in an airtight container until ready to serve.

Do pumpkin cheesecake bars need to be refrigerated?
Yes. Because of the cream cheese filling, these bars should be refrigerated after cooling.

Can I leave out the coconut?
Absolutely. You can omit the coconut and use a little extra chopped walnuts or pecans instead.

Can I use pumpkin pie spice instead of cinnamon?
Yes. You can substitute pumpkin pie spice for the cinnamon in the pumpkin layer for a slightly more complex fall flavor.

Easy Sausage Macaroni Bake: A Cheesy Weeknight Supper

A hearty, budget-friendly family dinner made with Italian sausage, pasta, tomatoes, peppers, and plenty of melted cheese. 

Sausage Macaroni Bake is a quick, easy, and budget-friendly supper that I leared from my mom. When money is tight and time is limited use what you have and make it special. It is one of those comforting meals that works just as well on a busy weeknight as it does any other day of the week.

This hearty casserole combines pasta, flavorful Italian sausage, peppers, onions, tomatoes, and plenty of melted cheese. It is a family-friendly meal that is easy to make and satisfying enough to keep everyone happy.

One of the things I love most about this recipe is how versatile it is. You can change it almost every time you make it simply by using a different variety of sausage, pasta, or cheese. It is a great way to use what you already have in the kitchen while putting a delicious supper on the table.

Ingredients 

1 c. uncooked elbow macaroni
1 lb. hot Italian pork sausage
2 sweet pepper, chopped
1 onion, chopped 
2 cloves garlic, minced
1/2 tsp. dried oregano 
1 tsp. thyme
1 tsp. basil
1/4 tsp pepper 
1 (8 oz.) can tomato sauce
1 (15 oz.) can diced tomatoes
1/2 c. water 
8 Tbs. grated Parmesan cheese, divided
4 c. shredded cheese, cheddar, American, hot pepper cheese or a variety of cheese blends

Directions 

Preheat your oven to 350°F.

Bring a large pot of water to a boil. Add the macaroni and cook according to the package directions until just tender. Drain and set aside.

In a large oven-safe skillet, cook the sausage, onion, garlic, and sweet peppers over medium heat until the sausage is no longer pink and the vegetables have softened. Drain off any excess fat.

Stir in the oregano, thyme, basil, black pepper, tomato sauce, diced tomatoes, and water. Bring the mixture to a boil, then reduce the heat to low. Simmer uncovered for about 5 minutes.

Stir the cooked macaroni and 4 tablespoons of Parmesan cheese into the sausage mixture until everything is evenly combined.

Sprinkle the shredded cheese evenly over the top, followed by the remaining 4 tablespoons of Parmesan cheese.

Transfer the skillet to the preheated oven, if oven-safe, and bake for 20–25 minutes, or until the casserole is hot, bubbly, and the cheese has melted.

Tips for Best Success:

• Cook the pasta just until tender: Since it will continue cooking in the oven, avoid overcooking it during the boiling stage.
• Drain excess sausage fat: This helps prevent the casserole from becoming greasy.
• Use an oven-safe skillet: A cast-iron skillet makes preparation and baking easy, with fewer dishes to wash.
• Shred your own cheese: If you have time, freshly shredded cheese often melts more smoothly than pre-shredded varieties.
• Let it rest briefly: Allow the casserole to sit for about 5 minutes after baking so the sauce settles and serving is easier.
• Adjust the spice level: Hot Italian sausage and hot pepper cheese can make this dish quite spicy. Choose milder ingredients if preferred.

Variations and Substitutions:

This recipe is easy to change depending on what you have available.

• Sausage: Use mild Italian sausage, smoked sausage, turkey sausage, or breakfast sausage instead of hot Italian sausage.
• Pasta: Elbow macaroni works well, but rotini, penne, shells, or other short pasta shapes are suitable.
• Cheese: Try mozzarella, Monterey Jack, Colby, pepper jack, or a combination of cheeses.
• Vegetables: Add mushrooms, zucchini, spinach, or extra peppers.
• Make it milder: Substitute mild sausage and regular cheddar cheese.
• Add more vegetables: Use additional onions, peppers, or even frozen vegetables to stretch the meal.
• Add a little heat: Sprinkle in red pepper flakes or use hot pepper cheese.

Serving Suggestions:

Sausage Macaroni Bake is a hearty meal on its own, but it pairs nicely with a few simple sides.

• A fresh green salad with your favorite dressing
• Garlic bread or homemade dinner rolls
• Steamed green beans or broccoli
• Roasted vegetables
• A simple cucumber and tomato salad

For a budget-friendly supper, serve it with bread and a vegetable you already have on hand.

How to Store:

• Refrigerator: Allow the casserole to cool, then transfer leftovers to an airtight container. Refrigerate for up to 3–4 days.
• Freezer: Store cooled portions in freezer-safe containers for up to 2–3 months for best quality. The pasta may soften slightly after thawing.
• Reheating: Reheat individual portions in the microwave until heated through. For larger portions, cover and warm in a 350°F oven. Add a splash of water or broth if the casserole seems dry.

Frequently Asked Questions:

Can I make Sausage Macaroni Bake ahead of time?
Yes. Prepare the casserole through the assembly stage, cover, and refrigerate. When ready to bake, allow the dish to sit briefly while the oven preheats. You may need to add a few extra minutes to the baking time if it is still cold.

Can I use a different kind of sausage?
Absolutely! Mild Italian sausage, smoked sausage, turkey sausage, or another favorite variety can be used. Each will give the casserole a slightly different flavor.

Can I use a different pasta shape?
Yes. Elbow macaroni is traditional for this recipe, but other short pasta shapes such as rotini, shells, or penne work well.

Why is my casserole dry?
The pasta may have absorbed too much sauce, or it may have been overbaked. Cook the pasta just until tender and avoid baking longer than necessary. You can also add a little extra tomato sauce or water if needed.

Can I make this casserole less spicy?
Yes. Use mild Italian sausage and a mild cheese such as cheddar or mozzarella instead of hot pepper cheese.

Can I freeze Sausage Macaroni Bake?
Yes. Freeze it in individual portions or as a whole casserole. Keep in mind that the pasta texture may be slightly softer after thawing and reheating.

Seasoned Potato Wedges – Crispy Oven-Baked Steak Fries

Flavorful oven-baked potatoes that make the perfect side dish for steak, burgers, or chicken.

Growing up, we always had meat and potatoes with every meal. It was a family tradition that I carried on with my own family. One of our favorite ways to enjoy potatoes is by cutting them into wedges or steak fries, seasoning them with a flavorful blend of spices, and baking them in the oven.

These Seasoned Potato Wedges are crispy on the outside, tender on the inside, and packed with flavor. Garlic powder, onion powder, paprika, cayenne pepper, and Parmesan cheese turn ordinary potatoes into something special.

 This recipe is so easy, that my kids will often make these to go with supper.  Sometimes we serve these potatoes alongside steak, hamburgers, or chicken. Other times, we enjoy a big pan of seasoned wedges all by themselves for supper. The seasoning can easily be adjusted to suit your family's taste, making this a versatile and affordable side dish everyone can enjoy.

Ingredients

2 Tbs. olive oil
1 Tbs. garlic powder
1 Tbs. onion powder
1 Tbs. paprika
1/4 tsp. red cayenne pepper (more or less to suit your taste)
2 tsp. black pepper
2 tsp. salt
3 Tbs. Parmesan cheese
9 to 10 medium potatoes, washed peeled and cut into wedges about a half-inch wide. (about 4 pounds)

Directions:

Preheat the oven to 400°F.

In a small bowl, combine the garlic powder, onion powder, paprika, cayenne pepper, black pepper, salt, and Parmesan cheese. Mix well and set aside.

Place the potato wedges in a large mixing bowl. Drizzle the olive oil over the potatoes and toss until they are evenly coated. The oil helps prevent sticking and allows the seasoning to adhere to the potatoes.

Sprinkle some of the seasoning mixture over the potatoes and toss to coat. Continue adding seasoning and tossing until all the wedges are evenly seasoned.

Arrange the potato wedges in a single layer on two jelly-roll pans or large baking sheets. Avoid overcrowding the pans.

Bake for 15 minutes. Carefully turn the potato wedges over and bake for another 15–20 minutes, or until golden brown on the outside and tender inside.

Serve hot and enjoy!

Tips for Best Success:

• Cut the potatoes evenly: Try to keep the wedges approximately the same thickness so they cook at the same rate.
• Dry the potatoes first: After washing, pat them dry before adding the olive oil. This helps them brown better.
• Don't overcrowd the pans: Spread the wedges out in a single layer to encourage browning rather than steaming.
• Turn halfway through baking: This helps both sides become golden brown.
• Adjust the seasoning: If your family enjoys spicy potatoes, add a little extra cayenne pepper. For milder potatoes, reduce or omit it.
• Use freshly grated Parmesan if available: It can provide a lovely flavor, although packaged grated Parmesan works well too.

Variations and Substitutions:

• Leave the skins on: For a more rustic potato wedge, simply scrub the potatoes well and leave the skins intact.
• Add Italian seasoning: A teaspoon of Italian seasoning adds a different flavor.
• Try smoked paprika: Smoked paprika gives the potatoes a slightly smoky taste.
• Make them spicier: Add extra cayenne pepper or a pinch of chili powder.
• Use different potatoes: Russet potatoes work particularly well for crispier wedges, while Yukon Gold potatoes have a creamy interior.
• Skip the Parmesan: If you prefer dairy-free potatoes, simply omit the cheese.
• Use sweet potatoes: Sweet potatoes make a delicious variation, although they may cook a little faster and won't become quite as crispy.

Serving Suggestions:

These Seasoned Potato Wedges are a wonderful addition to many family meals.

Serve them with:

• Grilled or pan-fried steak
• Hamburgers and cheeseburgers
• Oven-baked or fried chicken
• Pork chops
• Meatloaf
• Hot dogs and sandwiches

They are also delicious served on their own for a simple supper. Add ketchup, ranch dressing, or your favorite dipping sauce for extra flavor.

How to Store:

• Refrigerator: Allow the potato wedges to cool completely. Store them in an airtight container in the refrigerator for up to 3–4 days.
• Freezer: You can freeze the cooked wedges in a freezer-safe container for up to 2 months, although their texture may soften after thawing.
• Reheating: For the best texture, reheat the potatoes in a 400°F oven or air fryer until heated through and crispy. Avoid reheating them in the microwave if you want to maintain their crispiness.

Frequently Asked Questions:

What potatoes are best for seasoned potato wedges?
Russet potatoes are an excellent choice because they have a fluffy interior and crisp nicely in the oven. Yukon Gold potatoes also work well and have a creamy texture.

Do I have to peel the potatoes?
No. You can leave the skins on if you prefer. Just scrub the potatoes thoroughly before cutting them into wedges.

How do I make potato wedges crispy in the oven?
Pat the potatoes dry before coating them with oil, spread them in a single layer, and avoid overcrowding the baking pans. Turning them halfway through baking also helps.

Can I prepare the potato wedges ahead of time?
You can wash and cut the potatoes ahead of time. Keep them submerged in cold water in the refrigerator to prevent browning. Drain and thoroughly dry them before seasoning and baking.

Can I make these potato wedges in an air fryer?
Yes! Arrange the seasoned wedges in a single layer in the air fryer basket. Cook at approximately 380°F for 20–25 minutes, turning or shaking halfway through. Cooking time will depend on the thickness of the wedges and your air fryer.

Can I make these potato wedges without cayenne pepper?
Absolutely! Simply omit the cayenne pepper for a milder flavor. The garlic, onion, paprika, and Parmesan still provide plenty of seasoning.