From-Scratch Sourdough Crackers

Crispy, flavorful crackers made from sourdough discard with simple pantry ingredients.

This recipe is a wonderful way to use up sourdough starter discard—something my mom would have appreciated, since nothing ever went to waste in her kitchen.

With just a handful of simple ingredients, you can turn leftover starter into crispy, flavorful crackers. Sometimes she would add herbs or a little extra seasoning—occasionally even a dash of her homemade hot sauce—to give them a bit of character.

They’re easy to make, endlessly customizable, and perfect for snacking or serving with cheese and dips.

Ingredients: 

1 c. all-purpose or whole wheat Flour
1/2 tsp. flaky sea salt
4 Tbs. butter, room temperature
2 Tbs. dried herbs, of your choice, optional
1/4 to 1/3 c. finely grated hard cheese (Parmesan, Asiago, extra-sharp aged cheddar)
1 c. sourdough starter, unfed/discard
Olive oil, for brushing
coarse salt,  for sprinkling on top

Directions:

In a large bowl, combine flour, salt, butter, herbs (if using), and cheese. Mix until crumbly.

Stir in the starter until a soft dough forms.
Dough should be smooth and workable, not sticky.

Divide dough in half. Shape into flat rectangles, wrap, and refrigerate for 1–2 hours until firm.

Preheat oven to 350°F.

On lightly floured parchment, roll dough very thin—about 1/16 inch thick.
Transfer to baking sheet
Move parchment with dough onto a baking sheet.

Brush lightly with oil. Sprinkle with coarse salt. Cut into 1 to 1 1/4-inch squares using a knife or pizza cutter.

Prick each cracker with a fork to prevent puffing.

Bake for 10 minutes, rotate pan, then bake another 10–15 minutes until golden and crisp.

Cool completely on the pan or a rack—they will crisp more as they cool.

Tips for Best Success:

• Roll dough very thin for crisp crackers
• Chill dough—it makes rolling easier
• Don’t skip docking (fork holes)
• Watch closely at the end—edges brown fast
• Let cool completely before storing

Variations & Substitutions:

• Spicy version: Add a dash of hot sauce or cayenne ❤️
• Garlic crackers: Add 1/2 tsp garlic powder
• Everything seasoning: Sprinkle on top before baking
• Cheese-free: Omit cheese for a simpler cracker
• Whole wheat: Use whole wheat flour for a nuttier flavor

Serving Suggestions:

• Serve with cheese boards
• Pair with soups or chili
• Enjoy with dips or spreads
• Snack on their own

How to Store:

• Room temperature: Airtight container, up to 1 week
• Freeze: Up to 2 months
• If they soften, re-crisp in oven for a few minutes

Frequently Asked Questions:

Why aren’t my crackers crispy?
They may be too thick—roll thinner or bake longer.

Can I skip chilling?
Not recommended—the dough will be harder to handle.

Can I use active starter?
Yes, but discard gives the best flavor and texture.

Do I have to use cheese?
No—it’s optional but adds great flavor.
 

Homemade Sourdough Sandwich Bread

A soft, slightly sweet sourdough bread made with a traditional starter and slow overnight rise.

This sourdough bread recipe is one of those treasured finds tucked into my mom’s recipe box. It’s simple, hearty, and made the old-fashioned way—left to rise slowly overnight on the kitchen counter.

Unlike a rustic artisan sourdough, this bread is softer and slightly sweet, thanks to a touch of sugar and oil. It’s perfect for slicing, toasting, or serving warm with butter.

There’s something special about baking bread this way—just a few ingredients, a little time, and the reward of fresh homemade loaves. 

Ingredients:

7 1/2 cups flour, divided
1/3 c. sugar
1/2 c. olive or vegetable oil
1 Tbsp. salt
1 c. active sourdough starter

Directions:

In a large bowl, combine 1 1/2 cups flour, sugar, oil, salt, and starter.  Stir well with a wooden spoon for about 1 minute until smooth.

Gradually add remaining flour, mixing until a soft dough forms. When it becomes too stiff to stir, turn it out onto a lightly floured surface.

Knead for 8–10 minutes, until the dough is smooth and elastic.

Place dough in a greased bowl, turning once to coat.
Cover and let rise at room temperature for 8–12 hours (overnight).

Punch down the dough. Turn onto a floured surface and knead again for 8–10 minutes.

Divide dough into 3 equal portions. Shape into loaves.

Place into greased loaf pans. Brush tops lightly with oil. Cover and let rise in a warm place for 4–5 hours, until doubled.

Preheat oven to 350°F. Bake for 30–40 minutes, until golden brown and hollow-sounding when tapped.

Remove from pans immediately.
Brush tops with butter and cool on a wire rack.

Tips for Best Success:

• Make sure your starter is active and bubbly
• Dough should be soft, not dry
• Don’t rush the rises—this is a slow bread
• If your kitchen is cool, rise times may be longer
• Lightly oil hands when shaping to prevent sticking

Variations & Substitutions:

• Whole wheat: Replace up to 2 cups of flour
• Honey instead of sugar: Use equal amount
• Butter instead of oil: For richer flavor
• Add-ins: Seeds, oats, or herbs
• Sweeter bread: Increase sugar slightly

Serving Suggestions:

• Slice and serve warm with butter
• Toast for breakfast
• Use for sandwiches
• Great with soups and stews

How to Store:

• Room temperature: 3–4 days (wrapped well)
• Refrigerator: Not recommended (dries out)
• Freeze: Slice and freeze up to 2 months

Frequently Asked Questions:

Is this a traditional sourdough?
No—this is a softer, enriched sourdough-style bread.

Why didn’t my bread rise well?
Your starter may not have been active enough.

Can I use less flour?
Only slightly—dough should stay soft but not sticky.

Can I bake this the same day?
This recipe is designed for an overnight rise for best flavor. 

Easy Hamburger Potato Casserole

A hearty skillet bake with seasoned ground beef, tender potatoes, and a creamy, cheesy sauce. 

This is the kind of meal my mom made when she wanted something filling, simple, and satisfying. Ground beef, potatoes, and a creamy sauce baked together into one comforting dish.

She didn’t need anything fancy—just a cast iron skillet and a handful of ingredients. Sometimes she would even add a little of her homemade hot sauce for extra flavor.

It’s a hearty, stick-to-your-ribs kind of meal that brings back memories of warm kitchens and family dinners around the table.

Ingredients:

1 pound ground beef 
1 onion chopped fine
2 cloves garlic, minced 
1 green pepper, chopped
salt and pepper to taste 
4 potatoes, sliced thin
1/4 tsp paprika
1 1/4 c. heavy cream
1 to 1/2 c. Shredded cheddar cheese, pepper jack or your favorite 

Directions:

Preheat oven to 375°.

In a cast iron skillet over medium-high heat, cook ground beef, onion, green pepper, and garlic until the beef is browned and vegetables are softened. Season with salt and pepper. Remove from heat and spread evenly in the skillet.

Thinly slice potatoes (about 1/8-inch thick) for even cooking.

Arrange half of the potatoes over the beef mixture. Season lightly with salt, pepper, and half the paprika. 

Pour half of the cream over the potatoes. Then sprinkle half of the cheese on top.

Add remaining potatoes. Season again lightly with salt, pepper, and remaining paprika.

Pour the remaining cream evenly over the top.

Cover the skillet with a lid or foil. Bake for 40–50 minutes, or until potatoes are nearly tender.

Remove the cover. Sprinkle remaining cheese over the top.

Bake uncovered for 10–15 minutes, until potatoes are fully tender, and the top is golden and bubbly.

Let sit for 5–10 minutes before serving to allow the sauce to thicken.

Serve and enjoy. 

Tips for Best Success:

Slice potatoes thin and even so they cook through
Cover tightly while baking to steam the potatoes
Don’t skip the resting time—it thickens the sauce
Use a mandoline if you have one for uniform slices
If potatoes aren’t tender, bake covered a bit longer

Variations & Substitutions:

Add hot sauce to the meat mixture
Add mushrooms: Cook with the beef
Swap protein: Ground turkey or sausage
Extra creamy: Add a little sour cream or cream cheese
Herbs: Add thyme or parsley

Serving Suggestions:

Serve with a simple green salad
Add buttered green beans or corn
Pair with warm bread or biscuits
Great as a one-dish meal

How to Store:

Refrigerator: 3–4 days in airtight container
Reheat: Oven or microwave with a splash of milk/cream
Freeze: Up to 2 months (best if slightly underbaked before freezing)

Frequently Asked Questions:

Why are my potatoes still firm?
They may be sliced too thick—cover and bake longer.

Can I make this ahead of time?
Yes, assemble and refrigerate, then bake when ready.

Can I use milk instead of cream?
Yes, but the dish will be less rich.

Do I need to peel the potatoes?
Optional—peeling gives a softer texture.

Old-Fashioned Vanilla Butter Cake

A soft, fluffy vanilla butter cake made from scratch with simple ingredients—just like mom used to make.

My mom was known for her homemade cakes. She rarely used a boxed mix—everything was made from scratch, just the way she learned.

This cake came from her recipe box, and it’s one she made often. Her secret was simple: mix it well. She always said the batter should look light, fluffy, and almost like whipped topping when it’s ready.

The result is a soft, tender cake with a rich vanilla flavor—perfect for frosting or serving just as it is. It’s simple, dependable, and full of that homemade goodness that never goes out of style.

Ingredients:

2 c. white sugar
1 c. butter, softened
4 eggs, room temperature
2 Tbs. vanilla extract
3 c.  flour
3 1/2 tsp. baking powder
1/4 tsp.  salt
1 1/2 c. whole milk, room temperature

Directions:

Preheat oven to 350°F. Grease and flour the bottom of a 9x13-inch baking pan.

In a large mixing bowl, beat butter and sugar together for about 5–8 minutes, until light, fluffy, and pale in color.

Add eggs one at a time, beating well after each addition (about 3 minutes per egg). Stir in vanilla.

In a separate bowl, whisk together flour, baking powder, and salt.

Reduce mixer speed to low. Add 1/3 of the flour mixture, beating well. Then pour in 1/3 of the milk, beating well. Repeat until all is added, mixing thoroughly, scraping the bowl as needed.

Batter should be light, fluffy, and smooth—similar to thick whipped topping.

Pour into prepared pan and smooth the top.

Bake for 30–35 minutes, or until a toothpick comes out clean.

Remove cake from the oven and place the pan on a wire rack for 10 minutes. Invert the cake onto wire rack; remove pan and let cake cool completely before frosting.

Tips for Best Success:

• Use room temperature ingredients (very important)
• Cream butter and sugar long enough—it builds structure
• Scrape the bowl often for even mixing
• Bake until just done—don’t overbake

Variations & Substitutions:

• Lemon version: Add 1 tablespoon lemon zest
• Almond flavor: Replace 1 tsp vanilla with almond extract
• Layer cake: Divide into two 9-inch round pans
• Cupcakes: Bake 18–22 minutes
• Buttermilk option: Substitute milk for buttermilk for tang

Serving Suggestions:

• Frost with buttercream or chocolate frosting
• Dust with powdered sugar for a simple finish
• Serve with fresh berries and whipped cream
• Great base for birthday or celebration cakes

How to Store:

• Room temp: Covered, up to 3 days
• Refrigerator: Up to 5 days
• Freeze: Wrap tightly and freeze up to 2 months

Frequently Asked Questions:

Why is my cake dense?
Usually from under-creaming butter and sugar or too little flour.

Can I use a hand mixer?
Yes, just make sure to cream long enough.

Can I reduce the sugar?
Slightly, but it affects texture—best to keep as written.

What frosting works best?
Classic vanilla or chocolate buttercream works beautifully.

 

 

Old-Fashioned Pork Chops in Creamy Milk Onion Gravy

Tender pork chops simmered in a rich, creamy onion gravy—an easy, comforting family dinner.

This was one of those meals my mom often made—simple, hearty, and always satisfying. She would cook pork chops low and slow in a rich onion gravy and serve them over mashed potatoes for a complete, comforting meal.

The pork would turn out tender and flavorful, and the gravy was always smooth and lump-free—perfect for spooning over everything on the plate. She didn’t need anything fancy, just a few pantry staples and a good skillet.

While she would sometimes use a can of cream of mushroom soup, she preferred to make her own gravy. She knew the ingredients that went into her gravy and none of them were man-made processed junk.  This version keeps things simple while still delivering that same cozy, home-cooked taste.

Ingredients:

4 bone-in pork chops
Salt and pepper to taste
1 tsp. paprika
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/4 tsp. cayenne pepper (optional, for a bit of heat)
2 Tbs. cooking oil (such as vegetable or canola oil)
2 Tbs. butter
1 onion, thinly sliced
2 garlic cloves, minced
2 Tbs. flour
2 c. milk
Salt and pepper to taste

Directions:

In a small bowl, combine salt, pepper, paprika, garlic powder, onion powder, and cayenne (if using). Rub the seasoning evenly over both sides of the pork chops.

Heat oil in a large skillet (cast iron works best) over medium-high heat. Add the pork chops and sear for 3–4 minutes per side, until nicely browned. Remove from the skillet and set aside.

Reduce heat to medium. Add butter to the same skillet. Once melted, add the sliced onions and cook for about 5 minutes, until soft and translucent. Stir in the garlic and cook for 30–60 seconds until fragrant.

Sprinkle the flour over the onions and garlic. Cook, stirring constantly, for about 1–2 minutes to remove the raw flour taste.

Reduce heat to medium or medium-low.  Slowly pour in the milk a little at a time, stirring constantly to keep the gravy smooth and lump-free.  Continue stirring and cook for 5–7 minutes, until the gravy thickens. Keep the heat gentle—do not let it boil rapidly.

Return the pork chops to the skillet. Spoon some gravy over the top. Cover, reduce heat to low, and simmer for 20–25 minutes, or until the pork chops are tender and fully cooked.

Taste the gravy and adjust salt and pepper as needed. Serve hot with plenty of onion gravy.

Tips for Best Success:

• Don’t skip browning – this builds flavor for both the pork and gravy
• Slice onions thinly so they soften nicely
• Stir constantly when adding liquid to avoid lumps
• Keep heat low when simmering so pork stays tender
• If gravy thickens too much, add a splash of broth or milk

Variations & Substitutions:

• Add mushrooms: Slice and sauté with onions
• Use boneless pork chops: Reduce simmer time slightly
• Spicy version: Add a few dashes of hot sauce 
• Dairy-free: Replace milk with more broth
• Herb flavor: Add a pinch of thyme or rosemary

Serving Suggestions:

• Serve over mashed potatoes (classic!)
• Pair with buttered noodles or rice
• Add a side of green beans or corn
• Serve with fresh bread or biscuits to soak up gravy

How to Store:

Refrigerator: Store in an airtight container for up to 3–4 days
Reheat: Warm gently on the stovetop, adding a splash of broth or milk
Freezer: Can be frozen up to 2 months (gravy may separate slightly but will come back together when reheated)

Frequently Asked Questions:

How do I keep the gravy smooth?
Stir constantly when adding the broth and milk, and add liquid gradually.

Can I make this ahead of time?
Yes! It reheats very well and may even taste better the next day.

Can I use water instead of broth?
You can, but broth adds much more flavor.

How do I know when pork chops are done?
They should reach an internal temperature of 145°F and be tender.

Crispy Homemade Potato Patties from Scratch

Crispy, golden potato patties made from scratch with simple ingredients—just like grandma used to make.

This potato patty recipe comes from my dad, but it goes back even further—to his mother’s kitchen. She made these often, turning a few simple ingredients into something warm, filling, and comforting.

My dad carried that tradition on, making them the same way he remembered—crispy on the outside, soft and tender on the inside. They were never fancy, but they didn’t need to be. Sometimes the simplest recipes are the ones that stay with us the longest.

These potato patties are a reminder of those meals made from scratch, with care, using what you had on hand. They’re budget-friendly, satisfying, and best served hot from the skillet.

Ingredients:

3 large potatoes (about 2 pounds), peeled
2 large eggs, lightly beaten
1 Tbs. grated onion
2 Tbs. flour
1 tsp. salt
1/4 tsp. pepper
1/2 tsp baking powder
Vegetable oil for frying

Directions:

Finely grate the peeled potatoes. Place them in a colander or strainer and press gently to remove excess liquid.

Transfer the drained potatoes to a large bowl. Add the eggs, grated onion, flour, salt, pepper, and baking powder. Stir until well combined.

In a large skillet (cast iron works best), heat about 1/8 inch of vegetable oil over medium to medium-high heat until hot.

Scoop about a heaping tablespoon of the potato mixture into the skillet. Flatten gently with the back of a spoon or spatula to form a patty.

Fry for about 3–4 minutes per side, or until golden brown and crispy. Turn once.

Remove and place on a paper towel–lined plate. Serve immediately while hot and crisp.

Tips for Best Success:

• Drain potatoes well – too much moisture = soggy patties
• Use a hot skillet so they crisp up properly
• Don’t overcrowd the pan—cook in batches
• Press them thin for crispier edges
• Use cast iron if possible for best browning

Variations & Substitutions:

• Add cheese: Mix in 1/4 cup shredded cheddar for extra flavor
• Herbs: Add chopped parsley or chives
• Onion swap: Use onion powder (1/2 tsp) if you don’t have fresh
• Gluten-free: Use gluten-free flour
• Leftover mashed potatoes: Can be used, but reduce eggs slightly

Serving Suggestions:

• Serve with sour cream or applesauce (classic!)
• Pair with eggs and bacon for breakfast
• Serve alongside roast meat or sausage
• Top with a fried egg for a simple meal
• Great as a snack straight from the pan

How to Store:

• Refrigerator: Store in an airtight container for up to 3 days
• Reheat: Reheat in a skillet or oven to keep them crispy
• Freezer: Freeze in a single layer, then store up to 2 months

Frequently Asked Questions:

Why are my potato patties soggy?
Too much moisture in the potatoes. Be sure to drain them well before mixing.

Can I make these ahead of time?
Yes, but they’re best fresh. Reheat in a skillet for best texture.

Can I bake instead of fry?
You can, but they won’t be as crispy. Frying gives the best texture.

What type of potatoes work best?
Russet potatoes are ideal because they crisp up nicely.

Buffalo Ranch Shredded Chicken

Easy Slow Cooker or Stovetop Chicken Sandwiches with Bold Flavor

 

This Buffalo Ranch Pulled Chicken is one of those simple, flavorful meals that comes together with very little effort but delivers big on comfort. In our home, my mom would often make dishes like this using what she had on hand — and instead of store-bought sauces, she preferred her own homemade hot sauce, which gave everything a special touch.

Slow-cooked until tender and easy to shred, the chicken soaks up all the bold buffalo flavor, balanced by the creamy, herby ranch seasoning. It’s the kind of meal that works just as well for a busy weeknight as it does for feeding a hungry group.

Served on soft hoagie rolls or over rice or noodles, it’s hearty, satisfying, and full of that homemade goodness that brings everyone back for seconds.

Slow Cooker Method:

Ingredients: 

5 chicken breasts, skinless, boneless
1/2 Tbs. parsley
1 tsp. garlic powder
1 Tbs. onion powder
1/2 tsp. thyme
1/4 tsp. salt
1 package dry ranch dressing, or 2 Tbsp. homemade – see below
1 c. ((17.5 fluid ounce bottle) buffalo wing sauce
2 Tbs. butter 
6 hoagie rolls, split lengthwise, or rice, or noodles  

Directions: 

Place the chicken breasts into a slow cooker.

In a medium bowl, combine the parsley, garlic powder, onion powder, thyme, salt, ranch seasoning, and buffalo wing sauce. Stir until well mixed.

Pour the sauce mixture evenly over the chicken, turning the chicken to coat.

Cover and cook on low for 4 to 6 hours, or until the chicken is tender and easy to shred.

Using two forks or tongs, shred the chicken directly in the slow cooker.

Add the butter and stir until melted and fully incorporated into the sauce.

Serve the shredded chicken on hoagie rolls, or over rice or noodles.

Homemade Ranch Seasoning 

Ingredients:   

1/3 cup dry buttermilk powder
1 Tbs. garlic powder
1 Tbs. onion powder
2 tsp. dried parsley
1 1/2 teaspoons dried dill
1 to 1 1/2 tsp. dried chives
1 tsp. fine sea salt
1/2 tsp. sugar
1/2 tsp. dried tarragon optional but recommended
1/4 tsp. pepper or to taste
1/4 tsp. mustard powder 

Directions: 

Combine buttermilk powder, garlic powder, onion powder, parsley, dill, chives, salt, sugar, tarragon, pepper, mustard and powder in a jar with a tight fitting lid. 

Shake the jar to combine the ingredients thoroughly.  

Store in a cool dry place 

Use 2 tablespoons of homemade ranch seasoning to replace 1 (1-ounce) packet of store-bought ranch seasoning mix. 

Stovetop Option: (Quick Method):

If you don’t have time to use the slow cooker, this Buffalo Ranch Pulled Chicken can easily be made on the stovetop in about 30 minutes.

Place the chicken breasts in a large skillet, sauté pan, or Dutch oven.

In a bowl, combine the parsley, garlic powder, onion powder, thyme, salt, ranch seasoning, and buffalo sauce. Pour the mixture over the chicken, turning to coat evenly.

Add 1/4 to 1/2 cup water or chicken broth to the pan to help prevent sticking and create a light sauce.

Cover and cook over medium-low heat for 20–30 minutes, turning once or twice, until the chicken is fully cooked and tender.

Remove the chicken from the pan and shred using two forks. Return the shredded chicken to the skillet.

Add the butter and stir until melted and fully incorporated into the sauce.

Simmer uncovered for 5–10 minutes, allowing the sauce to thicken slightly and coat the chicken.

Serve as directed.

Helpful Tip:

Cutting the chicken into large chunks before cooking can reduce the cooking time and help the chicken cook more evenly on the stovetop.

Tips for Best Success:

• Cook on LOW for the most tender, juicy chicken
• Don’t overcook—check at 4 hours if your slow cooker runs hot
• Shred the chicken in the sauce to keep it moist
• Use thighs instead of breasts for even juicier results
• Let it sit for 10–15 minutes after shredding so flavors soak in

Variations & Substitutions:

• Milder version: Use half buffalo sauce + half BBQ sauce
• Spicier: Add cayenne pepper or extra hot sauce
• Creamy version: Stir in 2–4 oz. cream cheese after shredding
• Low-carb: Serve in lettuce wraps instead of rolls
• Different protein: Works well with turkey or pork

Serving Suggestions:

• Piled high on toasted hoagie rolls
• Over buttery rice or egg noodles
• In wraps or tortillas
• On baked potatoes
• With coleslaw or a simple green salad

How to Store:

• Refrigerator:  Store in an airtight container for up to 4 days
• Freezer:  Freeze for up to 3 months
• Reheating:  Warm gently on the stove or microwave, adding a splash of broth or sauce if needed

Frequently Asked Questions:

Can I use frozen chicken?
Yes, but thawing first is recommended for even cooking and food safety.

Is this very spicy?
It has a mild to medium heat. You can adjust by choosing a milder buffalo sauce.

Can I make this in the Instant Pot?
Yes—cook on high pressure for 12–15 minutes, then shred.

Can I make it ahead of time?
Absolutely. It tastes even better after sitting as the flavors develop.