Mom's Honey Cinnamon Sweet Potatoes

 Sweet potatoes roasted with honey and cinnamon for a comforting, naturally sweet side dish that's easy to prepare.

When I think of sweet potatoes, brown sugar usually comes to mind because that’s what we traditionally use when making sweet potato pie.  But while looking through my mother's recipe box, I found an old newspaper clipping that instantly brought back childhood memories. This particular recipe used honey, a touch of cinnamon, and a splash of olive oil.

When roasted in the oven, the sweet potatoes were tender, deliciously sweet, and beautifully caramelized. This was a quick and easy side dish recipe that my mom would prepare when sweet potatoes were in season at the grocery store. For me, they tasted like dessert served right alongside the supper meal.  It was delicious!  And, shhhh, don't tell anyone, but it was incredibly nutritious, too!

Sweet potatoes provide beta-carotene, which our bodies convert into vitamin A, along with fiber, vitamin B6, vitamin C,  potassium, manganese, copper, and niacin.  They are rich in antioxidants that our bodies need to stay healthy and protect our cells from free radicals.

Honey adds its own distinct, golden sweetness and brings plenty of health benefits to the table.  The honey we buy comes from a local beekeeper, and it is raw, unfiltered, and unpasteurized. It comes straight from the hive, and I know that is is pure.  It's naturally loaded with essential nutrients like niacin, riboflavin, calcium, magnesium, manganese, potassium, phosphorous and zinc which are also important for our health.    

Plus, honey virtually never spoils! Archaeologists have actually uncovered pots of honey in ancient Egyptian tombs thousands of years old.  When they tested the honey, they found that it remained chemically preserved and it was safe to eat.   Talk about long-term shelf stability.  It truly stands the test of time. 

Combine pure honey with roasted sweet potatoes, and you get a nutrient-dense side dish that supports your body while tasting incredible. It's a simple, comforting, flavorful dish packed with flavor,  that our family enjoyed.  We hope your family will too.

Ingredients:

4 sweet potatoes
1/4 c. olive oil 
1/4 c. honey
2 tsp. cinnamon
1 tsp. lemon juice (Optional)
Salt and black pepper 

Directions:

Preheat the oven to 375°F. Lightly coat a rimmed baking sheet with olive oil or nonstick cooking spray.

Peel the sweet potatoes if desired, then cut them into approximately 1-inch cubes. Place them in a large mixing bowl.

In a small bowl, whisk together the olive oil, honey, and cinnamon. If using lemon juice, stir it in as well.

Pour the honey mixture over the sweet potatoes. Toss until the cubes are evenly coated.

Spread them in a single layer on the prepared baking sheet, leaving space between the pieces. Use two baking sheets if needed.

Bake for 20 minutes. Carefully turn the sweet potatoes, then bake for another 15–20 minutes, or until they are fork-tender and lightly caramelized around the edges.

Start checking for tenderness around the 35-minute mark, since cooking times can vary depending on the size of the cubes. Remove the sweet potatoes from the oven. Season with salt and black pepper to taste, if desired.

Tips for Best Success:

• Cut the sweet potatoes evenly. Keeping the cubes close to 1 inch helps them roast at about the same rate.
• Don't overcrowd the baking sheet. Give the cubes room so they roast instead of steaming. Use two pans if necessary.
• Turn them halfway through baking. This helps the sweet potatoes cook more evenly and develop color on multiple sides.
• Watch the honey toward the end. Honey can brown quickly, so check the sweet potatoes during the final minutes of baking.
• Use a rimmed baking sheet. The honey and olive oil mixture can spread as it heats, so a rimmed pan helps contain it.
• Taste before serving. A little salt can balance the sweetness. Black pepper adds a subtle savory touch.

Variations and Substitutions:

• Add more warm spices.  Try a pinch of nutmeg, ginger, or pumpkin pie spice along with the cinnamon for a slightly different flavor.
• Use maple syrup.  Substitute pure maple syrup for the honey if you prefer its distinctive flavor. The sweetness and browning may vary slightly.
• Add chopped nuts.  Sprinkle chopped pecans or walnuts over the sweet potatoes during the last few minutes of baking, or add them just before serving.
• Add herbs.  A little thyme or rosemary adds a savory flavor that pairs nicely with the sweetness of the honey.
• Try a citrus twist.  Add a little orange zest or use the optional lemon juice to brighten the flavor.

Serving Suggestions:

These sweet potatoes are versatile enough to serve with everyday meals or holiday dinners.

• Roasted chicken or baked chicken breasts.
• Pork chops, pork tenderloin, or glazed ham.
• Meatloaf and your favorite vegetables.
• A simple weeknight dinner with roasted vegetables.

They also make a lovely addition to a fall meal when sweet potatoes are plentiful.

How to Store:

• Refrigerator: Allow the roasted sweet potatoes to cool, then place them in an airtight container. Refrigerate for up to 3–4 days.
• Reheating: Reheat in a 350°F oven until warmed through. You can also use an air fryer to help bring back some of the roasted texture. The microwave works, too, although the sweet potatoes will be softer.
• Freezing: You can freeze the cooked sweet potatoes in a freezer-safe container for about 2–3 months for best quality. Keep in mind that they may become softer after thawing and reheating.

Frequently Asked Questions:

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

Can I use brown sugar instead of honey?
Yes. Brown sugar can be used if you prefer the traditional sweet potato flavor. It will change the texture and flavor of the coating, so keep an eye on the potatoes as they roast.

Why aren't my sweet potatoes getting crispy?
Overcrowding the pan can cause them to steam instead of roast. Make sure the cubes have space between them and that your oven is fully preheated.

Can I prepare these ahead of time?
You can peel and cube the sweet potatoes a day ahead and keep them covered in the refrigerator. For the best texture, toss them with the honey mixture just before roasting.

Can I make these without cinnamon?
Absolutely! The honey and sweet potatoes are delicious on their own. You can leave out the cinnamon or replace it with another spice you enjoy.

Can I use this recipe with large sweet potatoes?
Yes. Just cut them into evenly sized cubes. Larger pieces may need a little more roasting time, while smaller cubes may cook more quickly.

Is the lemon juice necessary?
No. It is optional. The lemon juice adds a little brightness to balance the sweetness of the honey.

Mom's Old-Fashioned Oven-Baked BBQ Chicken

Tender chicken drumsticks baked in a thick, delicious homemade barbecue sauce that clings to every bite.

BBQ chicken was always a family favorite when I was growing up, and this oven-baked BBQ chicken is one of my favorite recipes from my childhood. My mom knew how to make chicken that was tender and juicy, with a delicious homemade barbecue sauce that thickened beautifully and stayed right on the chicken.

Sometimes, Mom would mix up the sauce, pour it over the chicken, and pop it straight into the oven. Other times, she would let the chicken marinate in the sauce in the refrigerator until it was time to start supper. Both ways turned out delicious!

This easy oven-baked BBQ chicken recipe uses simple pantry ingredients to make a sweet, tangy, and slightly spicy barbecue sauce. The chicken is covered while baking to help keep it moist, then uncovered at the end so the sauce can thicken and the chicken can brown.

It's a comforting, family-friendly meal that's perfect for busy weeknights, Sunday supper, or whenever you're craving a taste of home.

Ingredients: 

6 chicken drumsticks
1/3 c. ketchup
1/3 c. white vinegar
1/4 c. brown sugar
1 Tbs. maple syrup (Optional)
1 tsp. butter
2 tsp. Worcestershire sauce,
2 tsp. dry mustard
2 tsp. chili powder
1 tsp. onion powder
1 tsp. garlic powder
1/2 teaspoon salt
1/4 black pepper
1/4 teaspoon Tabasco
4 cloves minced garlic

Directions:

Preheat the oven to 350°F. Arrange the chicken drumsticks in a 7 × 11-inch baking dish and set aside.

In a small saucepan, whisk together the ketchup, white vinegar, brown sugar, maple syrup if using, butter, Worcestershire sauce, dry mustard, chili powder, onion powder, garlic powder, salt, black pepper, Tabasco, and minced garlic.

Bring the mixture to a boil, stirring occasionally. Reduce the heat to medium-low and simmer for 5–8 minutes, stirring frequently, until the sauce thickens slightly.

Pour the barbecue sauce over the drumsticks, turning them if needed so they are coated. Cover the baking dish with its lid or aluminum foil.

Bake, covered, for 30 minutes. Carefully turn the drumsticks, then cover and bake for another 20 minutes.

Uncover the chicken and bake for another 10 minutes, or until the chicken is fully cooked and the sauce is thick and clings to the drumsticks.

Check that the thickest part of each drumstick reaches at least 165°F on an instant-read thermometer, without touching the bone. Serve hot and enjoy!

Tips for Best Success:

Use a baking dish with enough room. A 7 × 11-inch dish works well for six drumsticks. Arrange the chicken in a single layer so it cooks evenly.
Simmer the sauce before pouring it over the chicken. This helps the brown sugar dissolve and gives the sauce a head start on thickening.
Don't skip covering the dish. Keeping the chicken covered for most of the baking time helps retain moisture.
Turn the chicken halfway through baking. This helps coat the drumsticks in the sauce and encourages even cooking.
Uncover for the final 10 minutes. This allows excess moisture to evaporate and helps the sauce cling to the chicken.
Check the temperature. Chicken drumsticks should reach at least 165°F in the thickest part, away from the bone. Drumsticks can become more tender when cooked beyond this minimum, so cook longer if needed.
Watch the sauce near the end. If the sauce is getting too thick or dark before the chicken is done, cover the dish again.

Variations and Substitutions:

• Make it sweeter: Add the optional maple syrup, or use a little extra brown sugar to suit your taste.
• Adjust the heat: Reduce or omit the Tabasco for a milder sauce. Add a little more if your family enjoys a spicier BBQ chicken.
• Use chicken thighs: Bone-in chicken thighs can be used instead of drumsticks. Adjust the baking time as needed and check each piece for doneness.
• Try boneless chicken: Boneless chicken thighs or breasts can work, but they cook faster than drumsticks. Begin checking their temperature earlier.
• Add a smoky flavor: Use smoked paprika in place of some of the chili powder, or add a small amount of your favorite smoky barbecue seasoning.
• Use fresh or powdered garlic: The recipe calls for both minced garlic and garlic powder. If you don't have fresh garlic, you can replace it with additional garlic powder, adjusting to taste.
• Marinate the chicken: For the make-ahead method Mom sometimes used, pour the cooled sauce over the chicken, cover, and refrigerate for a few hours before baking. Keep raw chicken refrigerated and discard any sauce that has been in contact with it unless it is thoroughly cooked.

Serving Suggestions:

This homemade BBQ chicken pairs well with classic, comforting side dishes.

• Creamy mashed potatoes or oven-roasted potatoes
• Corn on the cob or buttery corn
• Green beans, peas, or steamed vegetables
• Creamy coleslaw or a simple garden salad
• Baked beans or potato salad
• Homemade dinner rolls or biscuits 

For a simple family supper, serve the drumsticks with mashed potatoes and a vegetable. For a summer-inspired meal, add corn on the cob and coleslaw.

How to Store:

• Refrigerator: Allow leftover chicken to cool slightly, then place it in an airtight container and refrigerate within 2 hours of cooking. Store for 3–4 days.
• Freezer: Place cooled chicken and sauce in a freezer-safe container or bag. Freeze for up to 3 months for best quality.
• Reheating: Thaw frozen chicken in the refrigerator overnight. Reheat in a covered baking dish at 325°F until heated through, adding a splash of water if the sauce has become too thick. You can uncover it near the end if you'd like to thicken the sauce again.  Reheat leftovers to 165°F. Avoid leaving cooked chicken at room temperature for more than 2 hours.

Frequently Asked Questions:

Can I make this BBQ chicken ahead of time?
Yes! You can prepare the barbecue sauce ahead and refrigerate it separately. You can also marinate the raw chicken in the cooled sauce in the refrigerator before baking, just as your mom sometimes did.

Do I have to marinate the chicken?
No. The chicken can go straight into the oven after you pour the sauce over it. Marinating is optional and adds convenience if you want to prepare supper ahead of time.

Why do I need to cover the chicken while it bakes?
Covering the dish helps keep moisture in while the chicken cooks. Uncovering it at the end allows the sauce to thicken and the chicken to brown.

How do I know when the drumsticks are done?
Use an instant-read thermometer inserted into the thickest part of the meat without touching the bone. The chicken should reach at least 165°F. Check more than one drumstick, especially if they vary in size.

Can I use bottled BBQ sauce instead?
You can, but the flavor will be different from this homemade sauce. The recipe's ketchup, vinegar, brown sugar, and spices create its own sweet and tangy flavor.

Can I make this recipe less spicy?
Yes. Reduce or omit the Tabasco. You can also reduce the chili powder if you prefer a milder barbecue flavor.

Why is my BBQ sauce watery?
Chicken releases moisture as it cooks. Uncovering the dish for the final part of baking helps some of that moisture evaporate. If needed, continue baking uncovered until the sauce thickens, while checking that the chicken doesn't overcook.

Can I use chicken breasts instead of drumsticks?
Yes, but boneless chicken breasts generally cook faster and can dry out more easily. Start checking their temperature earlier and remove them once they reach 165°F.

Easy Homemade Steak Fries with Parmesan Romano

Mom's easy steak fries are packed with herbs and cheesy flavor, making them a regular on our family dinner table.

These homemade steak fries are so good that my kids add them to their meal rotation several times a month! This is my mom's recipe for making oven-baked steak fries, and it is one of those family favorites that I have happily carried on through the years.

Growing up, we often had potatoes on the table. Whether Mom made boiled potatoes, baked potatoes, mashed potatoes, or included potatoes as part of the main dish, they were a regular part of our meals.

There are several reasons I have continued that tradition. Potatoes are inexpensive, filling, and incredibly versatile. You can prepare them in so many different ways, making them a practical ingredient for stretching your grocery budget.

Mom knew potatoes had health benefits, Potatoes are a nutritional powerhouse containing vitamin B6, vitamin C, fiber, protein and iron.  They contain more.potassium then a banana, and potatoes are low in calories.  

These steak fries are seasoned with basil, parsley, garlic, onion, and a little seasoned salt. The Parmesan Romano cheese adds a wonderful savory flavor and helps give the fries a delicious, golden finish.

They are a simple, affordable side dish that goes with so many meals. Whether you're serving them with burgers, chicken, or a favorite sandwich, these homemade steak fries are a delicious way to put potatoes on the menu.

Ingredients:

4 russet potatoes
1 Tbs. olive oil
1 1/2 tsp. basil
1 1/2 tsp. parsley flakes
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. seasoned salt
1/4 tsp. pepper
1/2 c. grated Parmesan Romano cheese

Directions:

Preheat the oven to 350°F. Lightly spray a 15 × 10 × 1-inch baking pan with olive oil.

Scrub the potatoes and cut each one lengthwise in half. Cut each half into 3 wedges.

Place the wedges in a large bowl of ice water and soak for 20–30 minutes. This step is optional, but it helps remove some excess starch.

Drain the potatoes if you soaked them. Pat them completely dry with a clean, lint-free kitchen towel or paper towels.

Place the potatoes in a large bowl. Pour the olive oil over them and toss until all the wedges are evenly coated.

In a small bowl, combine the basil, parsley flakes, garlic powder, onion powder, seasoned salt, black pepper, and grated Parmesan Romano cheese. Stir until evenly mixed.

Sprinkle the seasoning mixture over the oiled potato wedges. Toss until the potatoes are evenly coated.

Arrange the wedges in a single layer on the prepared baking pan.

Bake for 25 minutes.  Remove the potatoes from the oven and turn them over.  Return them back to the oven to bake for another 20 to 30 minutes, or until the potatoes are golden brown on the outside and tender on the inside. Baking time will vary depending on the size and thickness of your wedges.

Serve warm.

Tips for Best Success:

• Cut the wedges evenly. Try to keep the potato wedges similar in thickness so they cook at about the same rate.
• Dry the potatoes well. If you soak them, remove as much moisture as possible before adding the oil and seasonings.
• Don't overcrowd the pan. Arrange the wedges in a single layer with a little space between them. Use two pans if necessary.
• Turn the fries halfway through baking. This can help them brown more evenly on both sides.
• Watch the cheese toward the end. Parmesan Romano can brown quickly, so check the fries as they approach the end of the baking time.
• Check for tenderness. The outside should be golden, and a fork should slide easily into the thickest part of a wedge.

Variations and Substitutions:

• Garlic Parmesan steak fries. Add a little extra garlic powder or use freshly grated Parmesan for a stronger garlic and cheese flavor.
• Smoky steak fries. Add 1/2 teaspoon smoked paprika for a smoky flavor and a deeper color.
• Italian herb fries. Replace the basil and parsley with 1 tablespoon Italian seasoning.
• Try a different cheese. Use grated Parmesan, Romano, or a combination of the two. Asiago is another option for a different savory flavor.
• Add a little heat.Add a pinch of cayenne pepper or red pepper flakes if you like your steak fries with a little kick.

Serving Suggestions:

These Parmesan Romano steak fries are a versatile side dish that pairs well with everyday family meals.

• Burgers and sandwiches
• Chicken dinners
• Steak or pork chops
• Dipping sauces, like ranch dressing, garlic aioli, or your family's favorite dipping sauce.

How to Store:

• Refrigerator: Allow leftover steak fries to cool, then place them in an airtight container. Refrigerate for up to 3–4 days.
• Freezer: You can freeze the cooked fries in a freezer-safe container, although the texture may soften. For the best quality, use within 2–3 months.
• Reheating: Reheat in a 375°F oven or air fryer until warmed through and crisped to your liking. The microwave works too, but the fries will be softer.

Frequently Asked Questions:

Do I have to soak the potatoes before baking?
No. Soaking is optional. It helps remove some excess starch, but you can skip this step when you need to get dinner on the table faster.

Why are my steak fries not crispy?
Excess moisture, overcrowding the baking pan, or thick wedges can affect browning. Dry the potatoes thoroughly, leave space between the wedges, and bake until golden and tender.

Can I leave the potato skins on?
Yes! Scrub the potatoes well and leave the skins on. They add texture and help make preparation simple.

Can I use a different kind of potato?
Yes. Yukon Gold potatoes can also be used, though they have a creamier texture. Russet potatoes are a good choice for a fluffy inside.

Can I make these steak fries in an air fryer?
Yes. Toss and season the wedges as directed, then cook in a single layer at about 380°F, turning halfway through. Start checking around 20 minutes; cooking time will depend on the thickness of the wedges and your air fryer. You may need to cook in batches.

Can I prepare the potatoes ahead of time?
You can cut and soak the potatoes ahead of time. Keep them covered in cold water in the refrigerator, then drain and dry them thoroughly before seasoning and baking.

Easy No-Knead Supper Bread

Soft, homemade bread made with simple ingredients and without all the kneading and long rising times.

There is something special about homemade bread served alongside a warm bowl of soup. This no-knead supper bread is an easy way to bring that homemade goodness to the dinner table without the time and effort of traditional bread-making.

My mom would make this bread to serve with homemade vegetable soup, chicken noodle soup, and hamburger soup. It is the kind of simple, comforting bread that makes a homemade meal feel complete.

The dough comes together with a spoon, so there is no hand-kneading involved. After a rise, the sticky dough is transferred to a loaf pan, allowed to rest again, and baked until golden brown.

If you enjoy homemade bread but don't always have time for a long bread-making process, this recipe is worth keeping in your collection.

Ingredients: 

1/4 c. warm water
2 and 1/4 tsp yeast 
1 Tbs. sugar 
3 1/2 c. flour 
1 tsp salt
3/4 c. warm milk 
3/4 c. warm water
1 egg, beaten (room temp)
3 Tbs.butter ( melted)

Directions:  

Preheat the oven to 350°F. Grease a 9 x 5-inch loaf pan and set it aside.

In a measuring cup, whisk together the 1/4 cup warm water, yeast, and sugar. Let it stand for about 5–10 minutes, until the yeast is dissolved and begins to look foamy.

Heat the milk in a small saucepan over low heat until it reaches 110–115°F. Remove it from the heat and allow it to cool slightly if needed.

In a large mixing bowl, combine the flour and salt. Add the yeast mixture, warm milk, remaining 3/4 cup warm water, beaten egg, and melted butter.

Stir until all the ingredients are combined and a sticky, wet dough forms. There is no need to knead the dough.

Cover the bowl with a clean tea towel or plastic wrap. Place it in a warm, draft-free location for about 1 hour, or until the dough has doubled in size.

Lightly grease a spatula and gently press it into the center of the dough to deflate it.

Scoop the dough into the prepared loaf pan. It will be very sticky, which is normal for this no-knead bread.

Use dampened fingers or the back of a wet spoon to gently push the dough into the corners of the pan. Smooth the top as evenly as possible.

Don't worry if the dough looks a little disheveled. It will smooth out as it rises and bakes.

Place the pan in a warm location for about 20 minutes, or until the dough looks puffy.

Bake in the preheated 350°F oven for 35–40 minutes, or until the top is golden brown and the loaf is baked through.

If you have an instant-read thermometer, the center should reach approximately 190–200°F.

Remove the bread from the pan and place it on a wire rack. Allow it to cool before slicing so the inside has time to set.

Tips for Best Success:

• Check the yeast. If the yeast mixture doesn't begin to foam after about 10 minutes, your yeast may be old or the water may have been too hot or too cold.
• Avoid overheating the milk. Milk that is too hot can damage the yeast. Use a thermometer if you have one.
• Don't add extra flour just because the dough is sticky. This is a wet dough, and adding too much flour can make the bread dense.
• Use damp hands or a wet spoon. This makes transferring and shaping the sticky dough much easier.
• Watch the dough, not just the clock. Rising times depend on the temperature of your kitchen. Look for the dough to double during the first rise.
• Check for doneness. The loaf should be golden brown and baked through the center. If the top browns too quickly, loosely cover it with foil for the remaining baking time.
• Let it cool before cutting. Slicing too soon can leave the inside gummy, even when the bread is fully baked. It is also the hardest part of making bread.  Waiting for it to cool before you can enjoy a slice of hot, buttered bread.  There's nothing better than that. 

Variations and Substitutions:

• Herb bread:  Add 1 to 2 teaspoons of Italian seasoning, dried rosemary, or dried thyme to the flour for a flavorful loaf that pairs well with soup.
• Garlic bread:  Add 1/2 to 1 teaspoon of garlic powder to the dry ingredients for a mild garlic flavor.
• Cheese bread:  Stir in about 1/2 cup shredded cheddar cheese before the first rise.
• Whole wheat bread:  Replace up to 1 cup of the white flour with whole wheat flour. The loaf may be a little denser.
• Dairy-free option:  Use an unsweetened, unflavored plant-based milk and a dairy-free butter alternative. The flavor and texture may vary slightly.

Serving Suggestions:

Serve it with:  

• Homemade vegetable soup
• Chicken noodle soup.  
• Hamburger soup. 
• With butter.  Serve warm slices with butter, either as a simple side or a snack.

How to Store:

• At room temperature: Allow the bread to cool completely. Store it in an airtight container or bread bag at room temperature for about 2–3 days.
• In the refrigerator: Refrigeration can cause bread to become stale more quickly, so room-temperature storage is preferable if you plan to eat it within a few days.
• In the freezer: For longer storage, wrap the cooled loaf tightly in plastic wrap or freezer-safe packaging and freeze for up to 3 months. You can also slice the bread first and freeze individual slices for easy serving.
• To reheat: Warm slices in a toaster or briefly in the oven. Thaw frozen slices at room temperature or toast them directly from frozen.

Frequently Asked Questions:

Can I make this bread without kneading it?
Yes! This is a no-knead bread recipe. Simply stir the ingredients together until a sticky dough forms, then let the dough rise.

Why is the dough so sticky?
The dough has a high moisture content, which is why it is sticky and doesn't need to be kneaded. Use a greased spatula and dampened fingers when transferring it to the pan.

Can I use instant yeast instead of active dry yeast?
Instant yeast can generally be substituted in the same amount. It can be mixed directly with the dry ingredients, although you can still dissolve it in the warm water if you prefer.

How do I know when the dough has risen enough?
During the first rise, the dough should approximately double in size. During the second rest, it should become noticeably puffy. The exact time will depend on your kitchen temperature.

Can I prepare the dough ahead of time?
This recipe is designed for a relatively quick, same-day preparation. An overnight refrigerator rise would require adjusting the yeast and timing, so I would follow the original method when making it for supper.

Why did my bread turn out dense?
Dense bread can result from inactive yeast, adding too much flour, insufficient rising time, or underbaking. Make sure the yeast is active and give the dough enough time to rise.

Can I use a different size loaf pan?
A 9x 5-inch loaf pan is the size specified for this recipe. A smaller pan may cause the dough to rise above the edges, while a larger pan may produce a shorter loaf and affect the baking time. 

Homemade One-Pot Beef Lasagna

Ground beef, tender noodles, rich tomato sauce, and three delicious cheeses come together in this simple weeknight meal.

Do you love lasagna but wish it didn't take so much time to prepare? This Quick and Easy One-Pot Lasagna is a simple way to enjoy those familiar Italian-inspired flavors without all the layering and extra dishes.

This is another recipe I found in my mother's collection, and I remember her making it when I was growing up. Back then, I didn't really know there was a longer way to make this classic dish.  I was familiar with the kind she made that was quick and easy to put together.

Instead of layering everything like a traditional lasagna, the noodles cook right in the sauce, making it a simple, hearty meal with all those familiar flavors. It's a wonderful reminder that sometimes the old family recipes have their own special way of doing things.

 Ground beef, onions, garlic, bell pepper, carrots, celery, tomatoes, and mushrooms simmer together with broken lasagna noodles in a rich tomato and beef broth sauce. Once the noodles are tender, mozzarella and Parmesan are stirred in until melted, and creamy ricotta adds that delicious finishing touch.

Everything cooks together in one Dutch oven on the stovetop, making this a convenient meal for busy weeknights or whenever you're craving a comforting homemade dinner.

Ingredients:

1 pound ground beef
1 onion, chopped
3 cloves garlic, minced 
1 bell pepper, chopped
1 carrot, finely diced
1 celery rib, finely diced
1 (14.5 oz can) can petite diced tomatoes with green chilies 
1 (28 oz can)can crushed tomatoes
1 can sliced mushrooms, undrained
1 Tbs. Italian Seasoning
4 cups beef broth (or 4 tsp. beef bouillon powder and 4 c. water)
12 oz lasagna noodles
1 c. mozzarella cheese, shredded
1 c. Parmesan cheese, shredded
1/2 c. ricotta cheese

Directions: 

In a large Dutch oven over medium-high heat, cook the ground beef, chopped onion, garlic, bell pepper, carrot, and celery. Break the beef into crumbles as it cooks. Once the beef is browned and the vegetables begin to soften, drain off any excess grease.

Stir in the diced tomatoes with green chilies, crushed tomatoes, undrained sliced mushrooms, Italian seasoning, and beef broth.

If using bouillon, combine the 4 cups of water with the 4 teaspoons of beef bouillon powder before adding.

Stir well and bring the mixture to a boil.

Break the lasagna noodles into bite-sized pieces and stir them into the boiling liquid, making sure they are mostly submerged.

Return the mixture to a boil, then reduce the heat to medium-low. Cover the Dutch oven and simmer for 15–20 minutes, stirring occasionally to keep the noodles from sticking together.

Cook until the pasta is tender and cooked through. If the mixture becomes too thick before the noodles are done, add a little extra broth or water.

Add the mozzarella and Parmesan cheese. Stir until the cheeses melt into the hot lasagna.

Gently stir in the ricotta cheese until it is incorporated. You can also leave a few small pockets of ricotta throughout the dish.

Let the lasagna rest for a few minutes to thicken slightly. Spoon into bowls and serve warm.

Tips for Best Success:

Use a large Dutch oven. The pasta expands as it cooks, so choose a pot with enough room for all the ingredients.
Break the noodles into similar-sized pieces. This helps them cook more evenly and makes the finished dish easier to eat.
Stir occasionally. Lasagna noodles can stick together or to the bottom of the pot, especially as the sauce thicken.
Keep the noodles submerged. Push any pieces sticking out of the liquid down into the sauce as much as possible.
Check the pasta for doneness. The cooking time can vary depending on the brand and thickness of the noodles.
Adjust the liquid as needed. If the sauce gets too thick before the noodles are cooked, add a little extra broth or water.
Add the cheeses at the end. Stirring them in after the pasta is cooked helps keep the cheese from sticking to the bottom during simmering.
Taste before serving. The beef broth, bouillon, and Parmesan all contribute salt, so additional salt may not be necessary.

Variations and Substitutions:

Ground beef and Italian Sausage:  Replace part of the ground beef with Italian sausage for a richer, more savory flavor. Brown it along with the beef and vegetables.
Add more vegetables:  Chopped zucchini, spinach, or extra mushrooms are easy additions. Add firmer vegetables with the other vegetables when browning, and stir in spinach near the end.
Change the cheese:  Add extra mozzarella for a cheesier dish, or use a combination of mozzarella and Parmesan with a little provolone. You can also increase the ricotta if you enjoy a creamier lasagna.
Make it milder:  Use petite diced tomatoes without green chilies if you prefer a milder flavor. You can also reduce the amount of Italian seasoning to suit your taste.
Use gluten-free noodles.  Gluten-free lasagna noodles can be used, but cooking times and liquid absorption may differ. Follow the package guidance and check the noodles frequently.

Serving Suggestions:

This one-pot lasagna is a filling meal on its own, but it pairs wonderfully with a few simple sides:

• Garlic bread
• Perfect for soaking up the extra tomato sauce.
• Green salad
• A fresh salad with a simple Italian dressing balances the hearty lasagna.
• Steamed vegetables
• Green beans, broccoli, or carrots make an easy vegetable side.
• Homemade bread

Serve with a slice of warm bread for a comforting, homemade dinner.

How to Store:

• Refrigerator: Allow the leftover lasagna to cool, then transfer it to an airtight container. Refrigerate within 2 hours of cooking and enjoy within 3–4 days.
• Freezer: Place cooled leftovers in freezer-safe containers. Freeze for up to 2–3 months for best quality. The noodles may soften somewhat after thawing.
• Reheating: Reheat individual portions in the microwave, stirring as needed, until heated through. For stovetop reheating, place the lasagna in a saucepan with a splash of broth or water and warm over medium-low heat, stirring occasionally.
• The noodles will continue to absorb liquid as the dish sits, so adding a little extra broth or water helps loosen the sauce when reheating.

Frequently Asked Questions:

Can I use regular lasagna noodles?
Yes! Regular, uncooked lasagna noodles are what this recipe calls for. Break them into bite-sized pieces before adding them to the pot. Check for tenderness before serving.

Do I need to boil the noodles separately?
No. The noodles cook directly in the tomato and beef broth mixture, which saves time and reduces the number of dishes to wash.

Can I make this recipe without a Dutch oven?
Yes. Use a large, heavy-bottomed pot with a lid. It should be large enough to hold the sauce, noodles, and cheese without overflowing.

Is this recipe spicy?
It has a little potential heat from the diced tomatoes with green chilies. For a milder dish, substitute regular petite diced tomatoes.

Can I prepare this ahead of time?
You can chop the vegetables and brown the ground beef ahead of time, then refrigerate them separately until ready to cook. For the best noodle texture, add and cook the pasta just before serving.

Why did my lasagna become too thick?
The noodles absorb liquid as they cook and continue to absorb sauce as the dish rests. Stir in a little warm beef broth or water until it reaches your preferred consistency.

Can I bake this in the oven instead?
The directions provided are for stovetop cooking. If you want to offer an oven-baked version, it would need a separate set of instructions with an appropriate oven temperature, covered baking time, and directions for checking the noodles. 

A Taste of Fall: Mom's Cinnamon Sugar Pumpkin Cookies

A treasured family recipe filled with pumpkin, warm spices, and sweet cinnamon sugar.

Today marks my 1,003rd published recipe on Money Saving Recipes! I want to take a moment to express my heartfelt gratitude to everyone who has visited my blog, tried my recipes, shared them with others, or simply stopped by to read. Thank you for being part of this journey!

Even though it isn't officially fall yet, you can feel the change in the air. Today, the rain is gently falling from the sky, helping prepare everything for the changing seasons.

This is the time of year when I start thinking about pumpkins. Not just pumpkin pie, but all the other delicious treats you can make with pumpkin.

My mom used to make these wonderful pumpkin cookies. They had a rich pumpkin flavor, with all those delicious warm spices mixed in. She would form the dough into balls and roll them in a cinnamon sugar mixture before baking. They were so good!

Recently, I came across her handwritten recipe tucked inside an old recipe book. She had been using it to mark the page of another recipe she wanted to try. What a treat it was to find it again!

These cookies bring back sweet memories of my mom and her love of cooking. I hope you enjoy making them as much as I do, and that they become a family favorite in your home, too.

Ingredients:

For the Pumpkin Cookies:
1 1/2 c. brown sugar
1/2 c. butter, softened to room temperature
1 c. pumpkin puree
1 egg
1 tsp. vanilla extract
1 tsp. baking soda
1 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ginger
1/2 tsp. salt
1/4 tsp. all spice
1/4 tsp. cloves 
2 1/2 c. flour

For the Cinnamon Sugar Coating:
2 Tbs. brown sugar
2 Tbs. granulated sugar
1 tsp. cinnamon 

Directions:

 Preheat the oven to 350°F. Lightly grease your baking sheets or line them with parchment paper.

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

Mix in the pumpkin puree, egg, and vanilla extract until smooth and well combined.

Stir in the baking soda, baking powder, cinnamon, nutmeg, ginger, salt, all spice, and cloves.  Mix until thoroughly combined. 

Gradually blend the flour into the pumpkin mixture, mixing just until everything is combined. The dough will be soft, but it should hold its shape when rolled into a ball. If it is too soft to handle, refrigerate it for 15–20 minutes.

In a small bowl, combine the brown sugar, granulated sugar, and cinnamon. Stir until evenly mixed.

Scoop out the dough using a tablespoon or cookie scoop. Gently roll each portion between your palms to form a ball.

Roll each ball in the cinnamon sugar mixture until coated on all sides.

Place the coated dough balls on the prepared baking sheets, leaving about 2 inches between each cookie.

Bake for 12–15 minutes, or until the edges are set and firm. For a slightly crisper cookie, bake a little longer, keeping a close eye on them to prevent overbaking.

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

Enjoy these delicious pumpkin cookies with a cup of coffee, tea, or a glass of cold milk!

Tips for Best Success:

• Use pumpkin puree, not pumpkin pie filling. Pumpkin pie filling already contains added sugar and spices, which will change the flavor and sweetness of the cookies.
• Use softened butter. Butter that is soft enough to beat easily will help create a smooth, well-combined dough.
• Measure the flour carefully. Too much flour can make the cookies dry. Spoon flour into your measuring cup and level it off rather than packing it down.
• Chill the dough if needed. Pumpkin cookie dough can be soft because of the moisture in the pumpkin. Refrigerating it for 15–20 minutes can make it easier to roll.
• Make evenly sized cookies. Using a tablespoon or cookie scoop helps the cookies bake at about the same rate.
• Leave space between the cookies. About 2 inches gives them room to bake without running together.
• Watch the baking time. For soft cookies, remove them when the edges are set. They will continue to firm up as they cool.
• Let them cool before storing. Allowing the cookies to cool completely helps prevent condensation from making them soggy.

Variations and Substitutions:

• Add chopped nuts: Stir in 1/2 cup of chopped pecans or walnuts for a little crunch.
• Add chocolate chips: Mix in 1/2 cup of chocolate chips for a delicious pumpkin and chocolate combination.
• Add raisins: Stir in 1/2 cup of raisins for a traditional, old-fashioned touch.
• Make them extra cinnamony: Add a little extra cinnamon to the coating if you enjoy a stronger cinnamon flavor.
• Try a different spice blend: If you don't have all the individual spices, you can substitute pumpkin pie spice for the cinnamon, nutmeg, ginger, allspice, and cloves. The flavor will vary depending on the blend. Keep the salt, baking soda, and baking powder as written.
• Adjust the coating: You can use all granulated sugar in the cinnamon sugar mixture if you don't have brown sugar available. The brown sugar adds a little extra caramel-like flavor.

Serving Suggestions:

These cinnamon sugar pumpkin cookies are delicious on their own, but here are a few ways to enjoy them:

Serve with:

• A hot cup of coffee or tea on a cool fall morning.
• Enjoy with a glass of cold milk for an afternoon snack.
• Add them to a fall dessert tray with apple crisp, brownies, or other homemade cookies.
• Serve them after dinner as a simple seasonal dessert.
• Pack them in lunchboxes or take them along for an autumn outing.

They are also a lovely homemade treat to share with family, friends, and neighbors.

How to Store:

• Room temperature: Once completely cooled, store the cookies in an airtight container at room temperature. For the best quality, enjoy within 3 to 4 days.
• Refrigerator: If your kitchen is particularly warm or you prefer to refrigerate them, store the cookies in an airtight container. Allow them to come to room temperature before serving for a softer texture.
• Freezer: Place completely cooled cookies in a freezer-safe container or bag, separating layers with parchment paper. Freeze for up to 2 to 3 months for best quality. Thaw at room temperature before serving.

Frequently Asked Questions:

Can I use canned pumpkin puree?
Yes! Canned pumpkin puree works well in this recipe. Make sure you use plain pumpkin puree rather than pumpkin pie filling.

Why is my pumpkin cookie dough so soft?
Pumpkin contains a good amount of moisture, which makes the dough softer than many traditional cookie doughs. If it is too soft to roll, refrigerate it for 15 to 20 minutes before shaping.

Do I have to roll the cookies in cinnamon sugar?
The cinnamon sugar coating is part of what makes Mom's cookies special, but you can leave it off if you prefer. The cookies will still have the warm pumpkin spice flavor.

How do I know when the cookies are done?
The edges should look set and firm, while the centers may still feel soft. They will continue to firm up as they cool. Bake a little longer if you prefer a crisper cookie.

Can I make the dough ahead of time?
Yes. You can prepare the dough and refrigerate it until you are ready to bake. If it becomes very firm, let it sit at room temperature briefly until it is easy to scoop and roll.

Can I make these cookies without the cinnamon sugar coating?
Yes. You can bake the dough balls without rolling them in the coating. The cookies will still be full of pumpkin and warm spice flavor, although they won't have the same sweet cinnamon sugar exterior.

A Little Note From My Kitchen:

Finding Mom's handwritten recipe was such a special surprise. Recipes have a wonderful way of bringing back memories of the people who made them for us.

I hope these pumpkin cookies bring a little warmth and happiness to your kitchen, too. And thank you again for visiting Money Saving Recipes and being part of my journey to 1,003 recipes!

Country-Style Baked Pork Chops with Peppers and Rice

Tender, seasoned pork chops baked with flavorful rice, tomatoes, sweet peppers, and onions.

This oven-baked pork chops and tomato rice recipe is one of my favorite meals to prepare. The pork chops are well-seasoned, browned until golden, and baked over a bed of flavorful rice and vegetables until tender.

What makes this dish extra special is the combination of tomatoes, onions, and sweet bell peppers. During the summer, I love using fresh vegetables picked right from our garden. There is something wonderful about bringing those garden-fresh ingredients straight into the kitchen to make a homemade meal.

During the winter months, I reach for a jar of our home-canned tomatoes and peppers or some of our flavorful homemade salsa. I have also made this recipe with canned tomatoes from the store when our garden didn't produce as well as it had in other years.

The tomatoes, peppers, and seasonings give the rice plenty of flavor, while the pork chops make this a hearty, satisfying meal. Everything bakes together in one dish, making it a wonderful choice for a family dinner.

Ingredients: 

6 thick-cut pork chops
Salt and pepper to taste
1/2 tsp. paprika
1/2 tsp. garlic powder
1/2 tsp. onion powder
2 Tbs. olive oil

Rice:
2 c. water
2 tsp. chicken bouillon powder
1 tsp. onion powder
1 tsp. garlic powder
1 cup uncooked long grain white rice
1 (14.5 ounce) can diced tomatoes with green chilies or jalapenos,  undrained
1 onion, chopped 
1 to 2 sweet bell peppers, chopped
1 small can mushrooms, undrained (Optional)

Directions:

Preheat the oven to 350°F. Lightly grease a 3-quart baking dish or a 9 × 13-inch baking dish.

Season both sides of the pork chops generously with salt, black pepper, paprika, garlic powder, and onion powder.

Heat the olive oil in a large cast-iron skillet over medium heat. Once hot, add the pork chops and brown for about 2 minutes per side, or until golden. The pork chops do not need to be fully cooked at this stage. Transfer them to a plate while you prepare the rice.

In the same skillet, add the uncooked rice, water, chicken bouillon powder, onion powder, and garlic powder. Stir well and scrape the bottom of the skillet to remove the flavorful bits stuck at the bottom. Bring to a boil.  

Stir in the undrained diced tomatoes with green chilies, chopped onion, and sweet bell peppers. If using mushrooms, add them now as well.  Cook for about 5 minutes, stirring occasionally, until the mixture is heated through.

Transfer the rice and vegetable mixture to the prepared baking dish, spreading it into an even layer.

Arrange the browned pork chops over the top of the rice.

Cover the baking dish tightly with foil or its oven-safe lid. Bake for about 1 hour, or until the rice and vegetables are tender and the pork chops reach an internal temperature of 145°F.

Let the pork chops rest for at least 3 minutes before serving.

Serve and enjoy!

Tips for Best Success:

• Choose thick-cut pork chops. They hold up well during baking and make a hearty meal. Bone-in or boneless chops can be used, but cooking times may vary.
• Brown the chops first. This adds color and flavor to the meat. You don't need to cook them all the way through in the skillet.
• Use long-grain white rice. This recipe is written for regular long-grain white rice. Brown rice, instant rice, and other varieties require different amounts of liquid and cooking times.   A tight-fitting lid or foil helps trap steam so the rice can cook and the pork chops stay moist.
• Check the rice before serving. If the rice is still firm and the liquid has been absorbed, add a little hot broth or water, cover, and continue baking until tender.
• Use a meat thermometer. Check the thickest part of each pork chop, avoiding the bone. The USDA recommends 145°F followed by a 3-minute rest for whole pork cuts.
• Watch the salt. Chicken bouillon can be salty, so taste the rice mixture before adding extra salt.

Variations and Substitutions:

• Garden-fresh or home-canned tomatoes.  Use your own canned tomatoes and peppers in place of the canned tomatoes with green chilies. If using plain tomatoes, add a little chopped green chili or jalapeño if you like some heat.
• Use homemade salsa.  Replace the canned tomatoes with some of your favorite salsa. Since salsa varies in thickness, saltiness, and heat, adjust the seasoning and liquid as needed.
• Change up the peppers. Green, red, yellow, or orange bell peppers all work well. Use whichever peppers you have on hand.
• Add mushrooms.  Sliced fresh mushrooms make a nice addition to the tomato rice. Add them along with the other vegetables.
• Bone-in or boneless pork chops.  Either works. Bone-in chops may need a little longer to cook, depending on their thickness.

Serving Suggestions:

This is a hearty, all-in-one meal with meat, rice, and vegetables. Here are a few simple sides that go well with it:

• Fresh garden salad
• Green beans
• Dinner rolls
• Buttered corn

How to Store:

• Refrigerator: Allow leftovers to cool slightly, then transfer them to an airtight container. Refrigerate within 2 hours of cooking and enjoy within 3–4 days.
• Freezer: Store cooled pork chops and rice in freezer-safe containers. Freeze for up to 2–3 months for best quality. The rice may soften slightly after thawing.
• Reheating: Reheat leftovers in the microwave or in a covered baking dish in the oven until heated through to 165°F. Add a splash of water or broth to the rice if it seems dry.

Frequently Asked Questions:

Can I use boneless pork chops?
Yes! Boneless pork chops work well. Since they may cook faster than thick bone-in chops, check their temperature before the full baking time is up.

Can I use fresh tomatoes instead of canned?
Yes. Chopped fresh tomatoes can be used, especially during gardening season. Keep in mind that fresh tomatoes can vary in how much liquid they release, so the rice may need a little extra broth or water.

Can I use brown rice?
Brown rice takes longer to cook and generally requires more liquid than white rice. It isn't a direct substitution in this recipe. The rice and liquid amounts and baking time would need to be adjusted.

Why is my rice still hard after baking?
The rice may need more liquid or additional cooking time. Make sure the baking dish is tightly covered. Add a little hot water or broth, cover again, and continue baking until the rice is tender.

Can I make this recipe less spicy?
Yes. Choose diced tomatoes without green chilies or jalapeños, and use mild homemade salsa or plain canned tomatoes instead.

Can I prepare this dish ahead of time?
You can chop the vegetables and season the pork chops ahead of time. For the best rice texture, assemble and bake the casserole shortly before serving rather than leaving uncooked rice soaking in the liquid for an extended period.

What temperature should pork chops reach?
Whole pork chops should reach an internal temperature of 145°F, followed by a 3-minute rest. Check the thickest part with a food thermometer.