Honey Vinegar Glazed Pork Loin Chops

 A simple skillet pork chop recipe that's juicy, flavorful, and easy enough for weeknights.

This was one of those simple pork chop recipes that always turned out well. The vinegar helps tenderize the meat while the honey balances everything with just the right amount of sweetness.

One thing our family learned quickly was that the glaze was too good to waste. Before long, we were almost always doubling the sauce ingredients, so there would be plenty to spoon over mashed potatoes, rice, or whatever side dish happened to be on the table.

The result is juicy, tender pork chops simmered with onions in a sweet and tangy glaze that feels both comforting and special.

Ingredients:

4 bone-in pork loin chops (3/4 inch thick and 7 ounces each)
2 Tbs. butter
2 Tbs. olive oil
1 onion, chopped
1/3 c. vinegar, divided
3 tablespoons soy sauce
3 garlic cloves, minced
2 Tbs. honey
1 Tbs. water 
1-1/2 teaspoons cornstarch

Directions:

In a large cast iron skillet, heat butter and olive oil over medium heat.  Add the pork chops and cook for about 2 minutes per side, until golden brown.  Transfer the pork chops to a plate and set aside.

Add the chopped onion to the skillet and cook until tender and translucent.

In a small bowl, whisk together vinegar, soy sauce, garlic, and honey.

Return the pork chops to the skillet.  Pour the sauce mixture over the pork chops and onions.  Bring to a gentle boil, then reduce heat.  Cover and simmer for 7 to 9 minutes, or until the pork reaches an internal temperature of 145°F.

In a small bowl, whisk together cornstarch and water until smooth.
Stir the cornstarch mixture into the skillet.  Bring to a boil and cook, stirring constantly, until the glaze thickens, about 1 minute.

Spoon the glaze over the pork chops and serve.

Family Tip:

We almost always doubled the glaze ingredients because everyone loved having extra sauce for mashed potatoes, rice, or buttered noodles.

Tips for Best Success:

• Use a meat thermometer for perfectly cooked pork.
• Don't skip browning the pork chops first.
• Slice onions evenly for consistent cooking.
• Double the glaze if you enjoy extra sauce.
• Let the pork rest a few minutes before serving.

Variations and Substitutions:

• Use Apple Cider Vinegar:  Adds a slightly sweeter flavor.
• Add Fresh Herbs:  Thyme or rosemary pair nicely with pork.
• Make It Spicy:  Add a pinch of red pepper flakes.
• Use Boneless Pork Chops:  Reduce cooking time slightly.
• Add Mushrooms:  Cook them along with the onions.

Serving Suggestions:

Serve with:

• Mashed potatoes
• Buttered noodles
• Rice
• Roasted vegetables
• Green beans
• Dinner rolls
• Applesauce

How to Store:

• Refrigerator:  Store leftovers in an airtight container for up to 4 days.
• Freezer:  Freeze for up to 2 months.
• Reheat:  Warm gently in a covered skillet or microwave until heated through.

Frequently Asked Questions:

Does the vinegar make the pork taste sour?
No. The honey balances the vinegar and creates a sweet-tangy glaze.

Can I double the sauce?
Absolutely. Our family often did.

Can I use boneless pork chops?
Yes, but they may cook more quickly.

Why cook pork to 145°F?
That's the recommended safe internal temperature for juicy pork.

What type of vinegar works best?
White vinegar or apple cider vinegar both work well. 

Mom's Homemade Ranch Mix

Save money and control the ingredients with this easy ranch mix recipe.

My mom preferred making her own seasoning blends whenever possible. Not only did it save money, but she liked knowing exactly what ingredients were going into the food she served her family.

This homemade ranch seasoning mix came from an old newspaper clipping she saved years ago. It quickly became one of her favorite pantry staples because it could be used in so many different recipes.

Instead of buying store-bought seasoning packets filled with ingredients most people can't pronounce, she mixed up a batch of this simple blend and kept it ready to use. It worked beautifully in dips, dressings, casseroles, roasted vegetables, and countless family meals.

Although the original newspaper recipe didn't include hot pepper powder, I'm fairly certain my mother often added a little to her batches. She liked recipes with a bit of extra flavor and heat. She probably added about a 1/4 to 1/2 teaspoon cayenne pepper or hot pepper powder for a spicy ranch seasoning.  But if you are just starting out, use 1/8 to 1/4 teaspoon first to see how you like it.

Ingredients:

1/3 c. buttermilk powder
1 Tbs. garlic powder
1 Tbs. onion powder
2 tsp. parsley
1 1/2 tsp. dill
1 to 1 1/2 tsp. dried chives
1 tsp. sea salt
1/2 tsp. sugar
1/2 tsp. tarragon 
1/4 tsp. black pepper or to taste
1/4 tsp. mustard powder
1/8 to 1/4 tsp. hot pepper powder (Optional)

Directions: 

In a glass jar with a tight-fitting lid, combine the buttermilk powder, garlic powder, onion powder, parsley, dill, chives, salt, sugar, tarragon, black pepper, mustard powder and hot pepper powder.

Secure the lid and shake well until all ingredients are thoroughly combined.

Store in a cool, dry place.

To Use:

For each 1-ounce packet of store-bought ranch seasoning mix, use 2 tablespoons of homemade ranch seasoning. 

Tips for Best Success:

• Use fresh dried herbs for the best flavor.
• Shake the jar before each use to redistribute ingredients.
• Store in an airtight container to prevent moisture.
• Label the jar with the date it was made.
• Adjust the pepper to suit your family's taste.

Variations and Substitutions:

• Add an additional teaspoon of garlic powder for extra garlic ranch.
• Mix in a pinch of cayenne pepper for a spicy ranch flavor.
• Reduce the salt to taste.
• Use fresh herbs when making dressing immediately, but use dried herbs for storage.
• Increase black pepper for more bite for a peppery ranch flavor.

Ways to Use Homemade Ranch Seasoning:

• Ranch dip
• Salad dressing
• Roasted potatoes
• Popcorn seasoning
• Chicken seasoning
• Casseroles
• Pasta salad
• Vegetable dip
• Slow cooker recipes

How to Store:

• Store in an airtight jar in a cool, dry place for up to 6 months.
• Always use a dry measuring spoon when scooping the mix.

Frequently Asked Questions:

How much homemade mix equals one ranch packet?
Use 2 tablespoons of homemade mix for every 1-ounce packet.

Can I make ranch dressing with this?
Yes. Mix with mayonnaise, sour cream, milk, or buttermilk to taste.

How long does it last?
Stored properly, it should stay fresh for up to 6 months.

Why use buttermilk powder?
It provides the tangy flavor found in traditional ranch seasoning.

Can I leave out the tarragon?
Yes. The flavor will be slightly different but still delicious. 

Chicken and Homemade Cream of Mushroom Casserole

Tender chicken baked in homemade cream of mushroom soup and topped with melted cheddar cheese.

My mother often made this chicken casserole when she wanted a comforting meal that would feed the family well.

What made her version special was that she rarely used canned cream of mushroom soup. Instead, she took the extra time to make her own from scratch. The homemade soup was rich, creamy, and full of mushroom flavor. In fact, we often made extra just to spoon over mashed potatoes.

Of course, if you're short on time, a can of condensed cream of mushroom soup works perfectly fine. But when you have a little extra time, the homemade version truly makes this casserole something special.

The chicken always turned out tender and juicy, covered with creamy mushroom sauce, melted cheese, and buttery sautéed mushrooms.

Ingredients:

For the Chicken:
4 boneless chicken breasts
Salt and pepper to taste

For the Homemade Cream Of Mushroom Soup:
3 Tbs. butter
1/4 c. flour
1 c. chicken broth
1 c. half-and-half
1 can (about 4 ounces) mushrooms, drained, diced
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. salt
1/3 tsp. black pepper

For the Topping:
1 can (about 4 ounces) mushrooms, drained
1 Tbs. butter
1 c. grated cheddar cheese

Directions: 

Preheat oven to 350°F.  A greased or buttered 2-quart casserole with a lid.

Place chicken breasts in a large saucepan and cover with water. Bring to a boil, reduce heat, and simmer for about 45 minutes, or until chicken is tender and fully cooked. Drain. 

Make the homemade Cream Of Mushroom Soup:

In a saucepan over low heat, melt butter.  Gradually whisk in flour and cook for 1 to 2 minutes, stirring constantly. Do not brown.

Add garlic powder, onion powder, salt, and pepper.

Slowly whisk in chicken broth and half-and-half until smooth.

Stir in one can of diced mushrooms.  Simmer gently, stirring frequently, for 2 to 3 minutes or until thickened to a condensed soup consistency.  Remove from heat.

Prepare the Mushroom Topping:

In a small skillet, melt butter.

Sauté the remaining can of mushrooms until lightly browned. Set aside.

Assemble the Casserole:

Season both sides of the cooked chicken breasts with salt and pepper.  Place the chicken breasts in a greased casserole dish.

Pour the homemade mushroom soup over the chicken.  Sprinkle with cheddar cheese and top with sautéed mushrooms. Cover with a lid or a sheet of aluminum foil.

Bake for 20 to 25 minutes, or until hot and bubbly.

Serve hot. 

Tips for Best Success:

• Make extra mushroom soup for serving over mashed potatoes.
• Shred your own cheese for smoother melting.
• Avoid boiling the soup after adding the half-and-half.
• Sautéing the mushrooms adds extra flavor.
• Use freshly cooked chicken for the juiciest results.

Variations and Substitutions:

• Use canned soup instead of making your own. 
• Add vegetables like peas, broccoli, or green beans.
• Try different cheeses like Swiss, Monterey Jack, or Colby cheese.
• Use rotisserie chicken for busy days.
• Top with buttered breadcrumbs before baking.

Serving Suggestions:

Serve with:

• Mashed potatoes
• Buttered noodles
• Rice
• Dinner rolls
• Green beans
• Side salad
• Roasted vegetables

How to Store:

• Refrigerator:  Store covered for up to 4 days.
• Freezer:  Freeze tightly wrapped for up to 2 months.
• Reheat:  Warm covered in the oven at 325°F until heated through.

Frequently Asked Questions:

Can I use canned cream of mushroom soup?
Yes. It's a great shortcut when you're short on time.

Can I use chicken thighs?
Absolutely. They work well and stay very moist.

Can I make this ahead?
Yes. Assemble and refrigerate up to a day before baking.

Can I freeze it?
Yes, although cream-based sauces may separate slightly after thawing.

What can I serve with it?
Mashed potatoes are especially good with the extra mushroom sauce. 

Aunt's Lime Jello Salad

This fluffy lime Jello salad combines pineapple, cottage cheese, and whipped topping, that's been loved for generations.

My aunt used to make this lime Jello salad whenever we went to visit, and it quickly became one of my favorite treats.

The funny thing is that I never really cared much for lime Jello or cottage cheese on their own. Somehow, though, when she combined them with pineapple and whipped topping, it turned into something completely different.

For years, I happily ate it without realizing there was cottage cheese in it. It wasn't until I was much older that I discovered her secret ingredient!

This vintage recipe has the perfect balance of sweetness and tartness, making it a welcome addition to holiday dinners, family gatherings, and potluck tables.

Ingredients:

20 oz. canned crushed pineapple, drained, but reserve liquid
6 oz. lime gelatin 
2 c. boiling water
1 c. reserved pineapple juice*
16 oz. small curd cottage cheese
8 oz. whipped topping
1/4 c. finely chopped pecans (optional)
**Use enough cold water combined with the reserved pineapple juice to equal 1 cup.

Directions:

In a large heat-safe mixing bowl, add the lime gelatin.     

Pour boiling water over the gelatin and stir for 2 to 3 minutes or until completely dissolved.  

Add enough cold water to the reserved pineapple juice to make 1 cup.  

Pour the pineapple juice mixture into the lime jello. Stir well.  

Add crushed pineapple and cottage cheese.  Stir until combined. 

Gently fold in the whipped topping until evenly blended.  

Pour the mixture into a 9 x 13-inch pan.

Sprinkle chopped pecans on top if desired.

Refrigerate until set, about 4 hours or overnight.

Serve and enjoy.

Tips for Best Success:

• Drain the pineapple well to prevent excess liquid.
• Allow whipped topping to thaw completely.
• Fold gently to keep the salad light and fluffy.
• Chill overnight for the best texture.
• Use small curd cottage cheese for a smoother consistency.

Variations and Substitutions:

• Add mini marshmallows for extra sweetness and texture.
• Try different gelatin flavors, like Lemon, orange, or even pineapple.
• Use walnuts instead of pecans for a slightly different flavor.
• Add mandarin oranges for extra fruit flavor.
• Skip the nuts for a nut-free version.

Serving Suggestions:

Serve with:

• Holiday dinners
• Easter meals
• Thanksgiving gatherings
• Potluck suppers
• Ham dinners
• Barbecue cookouts

How to Store:

• Refrigerator:  Cover and refrigerate for up to 4 days.
• Do Not Freeze:  Freezing may affect the texture of the gelatin and whipped topping.

Frequently Asked Questions:

Can I make this ahead of time?
Yes. It's actually better when made the day before serving.

Can I taste the cottage cheese?
Not strongly. It blends into the salad and adds creaminess.

Can I use fresh whipped cream?
Yes, though whipped topping tends to hold up longer.

Why didn't my salad set?
The gelatin may not have been fully dissolved, or too much liquid may have been added.

Can I use a different size pan?
Yes. A large serving bowl works just as well. 

Quick One-Rise Bread Buns

Fresh bread buns straight from the oven without waiting hours for dough to rise. 

Sometimes life gets hectic and there isn't much time to make supper from scratch. But every once in a while, you find yourself craving fresh homemade buns straight from the oven, split open and slathered with butter.

This quick bun recipe was one of those handy recipes my mother kept around for busy days. With extra yeast and a short rise time, these buns don't take long before they go into the oven to bake.

They're perfect for serving alongside a bowl of homemade soup, a hearty stew, or even for making sandwiches. Best of all, you can enjoy warm homemade bread without spending all afternoon in the kitchen.

Ingredients:

1 c. warm water
2 Tbs. yeast
1 Tbs. sugar
3 1/2 c. flour
1 tsp. salt
1 egg
1/3 c. olive oil or melted butter

Directions:

Grease a 14x10-inch baking pan for hamburger buns. Or a 9x13-inch cake pan, for dinner buns.

In a medium bowl, combine warm water, yeast and sugar.  Stir well. Place the bowl in a warm location for 8 to 10 minutes, or until foamy. 

In a large bowl, combine 2 cups of flour, salt, egg, and olive oil.  

Add the yeast mixture.  Beat with a wooden spoon for a minute or two.  Gradually add the remaining flour until it gets too stiff to stir.  Turn the dough out onto a floured surface.  Knead for about 10 minutes, adding additional flour as needed. The dough should be smooth, elastic, and slightly tacky.  

Divide the dough into 8 equal pieces.  Roll each piece of dough into a ball and place on prepared pan.  

Preheat oven to 350° F.  

Cover the pan with a clean towel and place in a warm location for about 15 minutes, while the oven preheats.

Place the pan into the oven and bake approximately 18 to 22 minutes, or until the tops are golden brown.  Remove from oven and brush the tops with butter, if desired.

Serve warm.

Tips for Best Success:

• Make sure the water is warm, not hot, to avoid damaging the yeast.
• Allow the yeast mixture to become foamy before proceeding.
• Add flour gradually to avoid a dry dough.
• Knead until smooth and elastic for the softest texture.
• Brush warm buns with butter for a softer crust.

Variations and Substitutions:

• If you want Whole Wheat buns, replace up to 1 cup of the all-purpose flour with whole wheat flour.
• To make herb buns, add 1 teaspoon dried rosemary, parsley, or Italian seasoning.
• For garlic buns, mix 1 teaspoon garlic powder into the dough.
• If you want honey buns, replace the sugar with honey.
• To make sandwich buns, shape into slightly flatter rounds for hamburgers or sandwiches.

Serving Suggestions:

Serve with:

• Homemade soup
• Beef stew
• Chili
• Roast chicken
• Sloppy joes
• Ham salad spread
• Butter and jam

How to Store:

• Room Temperature:  Store in an airtight container for up to 3 days.
• Freezer:  Freeze in freezer bags for up to 2 months.
• To Reheat:  Warm in a 300°F oven for several minutes or microwave briefly.

Frequently Asked Questions:

Can I use instant yeast?
Yes. You can mix it directly with the dry ingredients and skip the proofing step.

Why didn't my buns rise?
The yeast may have been expired, or the water may have been too hot or too cold.

Can I make these ahead of time?
Yes. Bake them earlier in the day and warm before serving.

Can I freeze these buns?
Absolutely. They freeze very well.

Can I make smaller rolls?
Yes. Divide the dough into 12 smaller buns and reduce baking time slightly. 

Old-Fashioned Sloppy Joes (Taverns)

 A hearty homemade sloppy joe recipe packed with flavor and perfect on fresh buns.

One of our family's favorite meals has always been sloppy joes, sometimes called taverns depending on where you grew up.

I remember the school cafeteria had its own version that everyone looked forward to, but my mom's homemade recipe was always our favorite. Her version was packed with flavor, loaded with vegetables, and simmered in a rich homemade sauce.

We still make these often because they're easy, filling, and always a hit with the family. Served on homemade buns, they're the kind of comforting meal that brings back memories of our family gathered around the kitchen table to enjoy a meal and each other's company.

Ingredients:  

1 lb lean ground beef
1 onion, chopped fine
1 bell pepper, chopped fine
1 or 2 Jalapenos, chopped fine (Optional)
1 to 2 stalks celery, chopped fine
1/3 c. grated carrot (Optional)
3 garlic cloves, minced
3/4 tsp. salt 
3/4 tsp. black pepper
15 oz can tomato sauce
1/4 c. ketchup or bbq sauce
1 Tbs. Worcestershire sauce
1 Tbs. vinegar
2-3 tsp. brown sugar, or to taste
1 1/2 tsp yellow mustard
1 tsp. liquid smoke
1/4 tsp. chili powder
5 hamburger buns, toasted if desired

Directions:

In a large Dutch oven or skillet over medium-high heat, cook ground beef, onion, bell pepper, jalapeños, celery, carrot, and garlic until the beef is browned and the vegetables are tender.

Season with salt and pepper.

Stir in the tomato sauce, ketchup, Worcestershire sauce, vinegar, brown sugar, yellow mustard, liquid smoke and chili powder. Mix well.

Bring to a gentle boil, then reduce heat and simmer for 10 to 15 minutes, stirring occasionally, until thickened.

Taste and adjust seasonings if needed.

Serve hot on hamburger buns.

Tips for Best Success:

• Finely chop vegetables so they blend into the filling.
• Simmer long enough for the sauce to thicken.
• Toast the buns to prevent sogginess.
• Add extra brown sugar if you prefer a sweeter sloppy joe.
• Homemade buns make these especially good.

Variations and Substitutions:

• Use ground turkey for a lighter version.
• Add extra jalapeños or a pinch of cayenne to make it spicier..
• Add more vegetables like mushrooms or finely shredded zucchini work well.
• Use barbecue sauce for a smoky flavor variation.
• Skip the liquid smoke if using a smoky barbecue sauce.

Serving Suggestions:

Serve with:

• Homemade hamburger buns
• Potato chips
• French fries
• Potato salad
• Coleslaw
• Pickles
• Fresh fruit 

How to Store:

• Refrigerator:  Store in an airtight container for up to 4 days.
• Freezer:  Freeze for up to 3 months.
• Reheat:  Warm gently on the stovetop or in the microwave until heated through.

Frequently Asked Questions:

Why are they called taverns?
In many Midwestern states, loose meat sandwiches or sloppy joes are often called taverns.

Can I make this ahead of time?
Yes. The flavor improves after a day in the refrigerator.

Can I freeze the filling?
Absolutely. Freeze the meat mixture separately from the buns.

Can I make it less sweet?
Yes. Start with 2 teaspoons brown sugar and adjust to taste.

Do I have to use jalapeños?
No. They add a little heat but are completely optional.

Old-Fashioned Peanut Butter No Bake Cookies

Creamy peanut butter and oats come together in these easy no bake cookies.  A quick homemade treat from my mother’s old newspaper recipe collection.

When the weather turned warm, my mother liked making simple desserts that didn’t require heating up the kitchen. These peanut butter no bake cookies came from an old newspaper clipping she saved and often used during the busy summer months.

She spent so much time gardening, canning, and keeping up with things around the house that quick recipes like this became family favorites. They came together fast, used simple pantry ingredients, and always disappeared quickly from the cookie plate.

One thing I always remember about this recipe card is that the original newspaper recipe called for 3 cups of sugar, but my mother thought they were much too sweet. She crossed out the “3” and wrote a “2” beside it instead. Our family always made them with 2 cups of sugar, but if you prefer sweeter old-fashioned no bake cookies, you can still use the full 3 cups from the original recipe.

The combination of creamy peanut butter and oats makes these cookies rich, chewy, and comforting in the best old-fashioned way. 

Ingredients: 

2 c. white sugar or 1 c. granulated sugar and 1 c. brown sugar OR
3 cups sugar for the original sweeter version
3/4 c. butter
3/4 c. milk
1 1/2 c. peanut butter
1/2 tsp. vanilla extract
4 1/2 c. quick-cooking oats or old fashioned oats

Directions:

Line countertop or baking sheets with waxed paper.

In a large heavy-bottomed saucepan over medium heat, combine sugar, butter, and milk.  Cook, stirring constantly, until mixture reaches a full rolling boil.  Continue boiling for exactly 1 minute while stirring constantly.  Remove saucepan from heat.

Stir in peanut butter and vanilla until smooth.  Add oats and stir until fully coated and mixture begins to slightly cool.

Drop by teaspoonfuls onto waxed paper.

Let cookies cool completely until set.

Tips for Best Success:

• Boil exactly 1 minute so cookies set properly
• Use quick oats for softer cookies
• Old-fashioned oats make chewier cookies
• Work quickly once oats are added
• Let cookies cool completely before stacking

Variations and Substitutions:

• Add cocoa powder:  For classic chocolate peanut butter no bakes
• Use crunchy peanut butter:  Adds extra texture
• Add coconut:  Stir in shredded coconut
• Add chopped nuts:  Peanuts or pecans work well
• Use almond butter:  For a different flavor variation

Serving Suggestions:

Serve with:

• Cold milk
• Hot coffee
• Iced tea
• Vanilla ice cream
• Summer picnic desserts 

How to Store:

• Room Temperature:  Store in airtight container up to 5 days.
• Refrigerator:  Store up to 2 weeks for firmer cookies.
• Freezer:  Freeze in layers separated with wax paper up to 2 months.

Frequently Asked Questions:

Why didn’t my cookies set?
The mixture likely did not boil long enough.

Why are my cookies dry and crumbly?
The mixture probably boiled too long.

Can I use old-fashioned oats?
Yes. The texture will simply be chewier.

Can I refrigerate them?
Yes. They become firmer when chilled.

Can I add chocolate?
Absolutely. Cocoa powder is a popular addition. 

Can I use the original 3 cups of sugar?
Yes. The original newspaper recipe called for 3 cups, but our family preferred reducing it to 2 cups because we found the original version too sweet.