Old-Fashioned Homemade Butterscotch Sauce

This easy homemade sauce turns ordinary desserts and drinks into something special.

One of my favorite flavors has always been butterscotch—and caramel is pretty high on my list, too. So when a friend gave me this butterscotch sauce recipe many years ago because she knew how much I loved butterscotch, I knew I had to try it.

This is one of those wonderfully simple recipes that gives you a lot of possibilities. The sauce is delicious poured over ice cream or cake, but don't stop there. Try stirring a spoonful into a cup of coffee or even tea for a sweet butterscotch treat.

It takes only a handful of ingredients to make, and you don't need any special equipment. The sauce may look a little thin when you first remove it from the heat, but don't worry. It thickens as it cools.

Once you make a batch, you may find yourself looking for excuses to put it on everything!

A little warning from me: This butterscotch sauce is so good that I have to be careful not to grab a spoon and start eating it straight from the jar! It's especially hard to resist when it's still slightly warm.  

Ingredients:

1/2 c. dark brown sugar, packed
1/2 c. heavy whipping cream
2 Tbs. butter
1/4 tsp. salt
1 tsp. vanilla extract

Directions:

Combine the ingredients. In a small, heavy-bottomed saucepan, combine the packed dark brown sugar, heavy whipping cream, butter, and salt.

Place the saucepan over medium heat. Cook and stir until the mixture comes to a boil.

Once it begins boiling, continue to cook for 5 minutes, stirring occasionally.

Remove the saucepan from the heat and stir in the vanilla extract.

Allow the sauce to cool slightly before serving. If you're storing it, let it cool before transferring it to a clean glass jar. Don't worry if the sauce seems thin at first—it will thicken as it cools.

Use the sauce warm or cooled, depending on how you're serving it. Store any leftover sauce in the refrigerator for up to 2 weeks.

Tips for Best Success:

• Use packed brown sugar. Pack the brown sugar firmly into the measuring cup so you get the correct amount.
• A heavy saucepan works best. It helps distribute the heat more evenly and reduces the chance of the sauce scorching.
• Keep an eye on the heat. Medium heat should be enough to bring the sauce to a boil without cooking it too aggressively.
• Stir occasionally while boiling. You don't need to stir constantly, but don't leave the sauce completely unattended.
• Don't judge the thickness while it's hot. The sauce will be thinner when warm and will thicken considerably as it cools.
• Be careful when tasting. Hot sugar mixtures can cause serious burns, so allow a little sauce to cool before tasting.

Variations and Substitutions:

• Light brown sugar: You can substitute light brown sugar for dark brown sugar. The flavor will be a little milder and less deeply molasses-like.
• Extra butterscotch flavor: For an even richer flavor, use dark brown sugar as written in the recipe.
• Salted butter: If using salted butter, you may want to reduce or omit the added salt.
• Caramel-style sauce: Add a tiny pinch of extra salt for a salted-caramel-style flavor.
• A little cinnamon: A small pinch of cinnamon can add a warm flavor that's especially good over apples, cake, or ice cream.
• Coffee: Stir a spoonful into hot coffee for an easy homemade butterscotch coffee.

Serving Suggestions:

There are so many ways to use this sauce!

• Pour it over vanilla, chocolate, or butter pecan ice cream.
• Drizzle it over pound cake, angel food cake, or spice cake.
• Spoon it over warm apple crisp or baked apples.
• Add a little to coffee or tea.
• Drizzle it over pancakes or waffles.
• Use it as a topping for cheesecake.
• Pour it over bread pudding.
• Add it to a milkshake for a butterscotch twist.
• Serve it alongside sliced apples for dipping.

How to Store:

• Allow the butterscotch sauce to cool before transferring it to a clean glass jar or other airtight container. Refrigerate for up to 2 weeks.
• The sauce will become thicker when refrigerated. If you'd like it softer and easier to pour, let it sit at room temperature for a little while before serving, or warm it gently.
• Always use a clean spoon when serving from the jar.

Frequently Asked Questions:

Why is my butterscotch sauce thin?
Don't worry if it looks thin when you first remove it from the stove. The sauce thickens as it cools. It will also become thicker when refrigerated.

Can I use light brown sugar instead of dark brown sugar?
Yes. Light brown sugar will work, although the finished sauce will have a slightly lighter and more delicate flavor.

Can I make this sauce ahead of time?
Absolutely. That's one of the nice things about this recipe. Make it ahead and keep it refrigerated until you're ready to use it.

How long does homemade butterscotch sauce last?
When stored properly in a covered container in the refrigerator, it can be kept for up to 2 weeks.

How do I thin refrigerated butterscotch sauce?
Let it sit at room temperature for a short time or warm it gently until it reaches the consistency you want.

Can I use salted butter?
Yes. If you use salted butter, you may want to reduce or leave out the additional 1/4 teaspoon of salt.

What can I put butterscotch sauce on?
Ice cream and cake are classics, but it's also delicious on pancakes, waffles, cheesecake, apple desserts, bread pudding, and even stirred into coffee or tea.

Mom's Homemade Italian Herb French Bread

This family-favorite French bread is soft inside, golden outside, and full of delicious herb and cheese flavor.

Sunday was usually bread-making day at our house. My mom would make homemade bread, and looking back, this particular French loaf reminds me so much of the bread you get at Subway.

There is just something special about homemade bread. The smell starts filling the house while it bakes, and with this recipe, you get the added aroma of garlic, oregano, parsley, Parmesan, and cheese. It is the kind of smell that makes everyone start asking when the bread will be ready.

This recipe makes eight small French-style loaves. The dough is soft and tender, thanks in part to the instant mashed potato flakes, while the Italian herb topping gives the bread plenty of savory flavor. A little butter or olive oil goes over the top before baking, followed by the herb mixture and shredded Colby Jack cheese.

Whether you serve it alongside dinner, use it for sandwiches, or simply tear off a piece while it is still warm, this is a wonderful recipe for a Sunday afternoon of baking.

And for me, making this bread brings back a little piece of home.

Ingredients:

For the Bread: 
3 c. warm water
4 Tbs. dry active yeast
1/4 c. sugar
1/3 c. oil
1 Tbs. salt
2 eggs
1/3 c. instant mashed potato flakes 
7 1/2 c. bread flour

Italian Herb Seasoning:
1 Tbs. Italian Seasoning
1 Tbs. oregano
2 Tbs. garlic powder
1 Tbs. dried parsley
2 Tbs. parmesan cheese
1 c. Colby Jack cheese, finely grated
Butter or olive oil for the tops 

Directions:

In a large mixing bowl, whisk together the warm water, yeast, and sugar until well combined. Place the bowl in a warm location and let it stand for 8 to 10 minutes, or until the mixture becomes frothy.

Add the eggs and instant mashed potato flakes to the yeast mixture. Stir to combine.

Add 2 cups of the bread flour and beat well with a wooden spoon for about 2 minutes.

Pour in the oil and add the salt. Beat for about 1 minute.

Gradually stir in the remaining flour, about 1 cup at a time. You may not need every last bit of flour. Add enough to form a soft dough that is slightly tacky but not overly sticky.

Turn the dough onto a lightly floured surface. Knead for 8 to 10 minutes, or until the dough is smooth and elastic.

Lightly oil a large bowl. Place the dough in the bowl and turn it once so all sides are lightly coated with oil. Cover with a clean kitchen towel and place in a warm, draft-free location. Let rise for about 1 hour, or until doubled in size.

Punch the dough down gently and turn it onto a lightly floured surface. Divide the dough into 8 equal pieces.

Roll each piece of dough into a rectangle approximately 11 x 5 to 6 inches. Starting at the long end, roll the dough up tightly. Pinch the bottom and side seams closed with your fingertips.

Combine the oregano, garlic powder, dried parsley, and Parmesan cheese in a small bowl.

Place the shaped loaves on a parchment-lined baking sheet. Brush the tops lightly with melted butter or olive oil. Sprinkle with the Italian herb mixture, gently pressing the seasoning into the dough so it sticks.

Using a sharp knife, make 3 to 4 shallow diagonal slashes across the top of each loaf.

Cover lightly and place the baking sheet in a warm location. Let the loaves rise for about 1 hour, or until they are noticeably puffy and nearly doubled in size.

Sprinkle the shredded Colby Jack cheese over the tops of the loaves.

Preheat the oven to 350°F. Bake for 15 to 18 minutes, or until the bread is golden and baked through. The exact baking time may vary depending on the size and shape of your loaves.

Allow the bread to cool for a few minutes before serving. It is especially delicious while still warm.

Tips for Best Success:

• Use warm, not hot, water. Water that is too hot can kill the yeast. It should feel warm to the touch.
• Give the yeast time to get frothy. This is a good indication that your yeast is active.
• Don't add all the flour at once. Start with the recommended amount and add more gradually. The amount needed can vary depending on humidity and how the flour is measured.
• Keep the dough soft. Avoid adding too much flour. A soft dough will give you a lighter, more tender loaf.
• Knead thoroughly. Eight to ten minutes of kneading helps develop the gluten and gives the bread its structure.
• Find a warm, draft-free place for rising. A chilly kitchen can make the dough take considerably longer to rise.
• Don't skip the second rise. This helps give the finished bread a lighter texture.
• Watch the bread near the end of baking. Smaller loaves can bake quickly, so start checking around the 15-minute mark.
• Soft crust:  For an especially soft crust, brush the warm bread with a little melted butter after it comes out of the oven.

Variations and Substitutions:

• Use Different Cheese:   Instead of Colby Jack, try shredded mozzarella, Monterey Jack, cheddar, or an Italian cheese blend.
• Add More Parmesan:  For a stronger Parmesan flavor, sprinkle a little extra Parmesan over the loaves along with the Colby Jack.
• Make It More Garlicky:  If you love garlic bread, increase the garlic powder slightly or add a little garlic butter to the tops after baking.
• Try Different Herbs:  Italian seasoning can be substituted for the oregano and parsley. You could also add a small amount of dried basil or rosemary.
• Make Smaller Loaves:  For smaller sandwich-style rolls, divide the dough into more than 8 pieces and adjust the baking time accordingly.
• Make Plain French Bread:  You can leave off the herb and cheese topping for a simple homemade French-style loaf.

Serving Suggestions:

This bread is delicious served warm alongside:

• Spaghetti or other pasta dishes
• Lasagna
• Soup or chili
• Meatloaf
• Roast chicken
• Baked pasta
• Salads
• Grilled meats

You can also slice the bread lengthwise and use it for sandwiches. The soft, chewy texture makes it particularly good for deli meats, chicken salad, meatball sandwiches, or Italian-style subs.

And honestly, a warm slice with butter is sometimes all you need.

How to Store:

• Allow the bread to cool completely before storing.
• Room Temperature:  Store the loaves in an airtight container or tightly wrapped in plastic wrap at room temperature for up to 2 to 3 days.
• Freezer:  For longer storage, wrap the cooled loaves well in plastic wrap and then place them in a freezer bag. Freeze for up to 3 months.
• Thawing:  To serve, thaw at room temperature. You can warm the bread in a 300°F oven for several minutes to bring back that fresh-baked texture. 

Frequently Asked Questions:

Can I use all-purpose flour instead of bread flour?
Yes. Bread flour gives the loaves a little more chew and structure, but all-purpose flour can be used if that is what you have.

Why are instant mashed potato flakes used in this bread?
Potato flakes help add moisture and can give homemade bread a soft, tender texture.

How do I know when the dough has risen enough?
For the first rise, look for the dough to approximately double in size. For the second rise, the shaped loaves should look noticeably puffy and nearly doubled.

Can I make the dough ahead of time?
Yes. You can prepare the dough ahead and refrigerate it after kneading. Allow it to come closer to room temperature before shaping and completing the rising process.

Can I freeze this bread?
Absolutely. Once the loaves have cooled completely, wrap them well and freeze for up to 3 months.

Why did my bread turn out dense?
Too much flour, not enough kneading, inactive yeast, or not allowing the dough enough time to rise can all result in dense bread. Be especially careful not to add too much flour.

Can I leave off the cheese?
Yes. The bread will still be delicious with just the Italian herb topping. You can also brush the baked bread with butter for a simple herb bread.

Can I make this bread without the Italian herb topping?
Definitely. The basic bread dough can be made into plain French-style loaves if you prefer.

A Little Sunday Tradition:

There is something comforting about making bread at home, especially when a recipe brings back memories.

For me, Sunday was usually bread-making day at our house. I can still imagine the smell of the bread baking and the herbs filling the kitchen. It is funny how certain recipes can take you right back to a particular time and place.

This is one of those recipes for me.

And if you have never made homemade bread before, don't be intimidated by it. Give yourself a little time, let the dough do its thing, and enjoy the process. There is nothing quite like pulling a pan of homemade bread from the oven.

Kid Friendly Mini Meatloaf Muffins with a Tangy Glaze

Moist, flavorful individual meatloaves topped with a sweet and tangy ketchup glaze. 

I served these meatloaf muffins quite often when my kids were little. They seemed to enjoy eating meatloaf so much more when it was served this way. There was just something about having their own little meatloaf muffin that made dinner more fun. However, they would sometimes squabble about who got the one with the most glaze. To solve that problem, I always doubled the glaze recipe so they could add more if they desired.

Even though my kids are grown now, they still enjoy their meatloaf served this way!

These meatloaf muffins are moist, flavorful, and easy to make. Each one is topped with a delicious sweet and tangy glaze that adds just the right finishing touch. They are also a great option when you want a comforting, family-friendly meal without having to slice a traditional meatloaf.

Ingredients: 

For the Meatloaf Muffins:
1 pound ground beef 
1/2 c.  crushed stuffing mix or Italian-style breadcrumbs
1 large egg
1 onion, finely chopped
1 bell pepper, finely chopped
2 cloves garlic, minced
1/4 c. milk
1/4 c. spicy ketchup
1 Tbs. Worcestershire sauce
1/2 Tbs. prepared mustard
1/2 tsp. salt
1/2 tsp.  black pepper
1/2 tsp. smoked paprika
1/2 tsp.  Italian seasoning
1/2 tsp. onion powder
1/2 tsp.  garlic powder
1 tsp. parsley 

For the Glaze: 
1/4 c. spicy ketchup
1 Tbs. brown sugar
1 1/2 tsp. Worcestershire sauce
1/2 tsp. prepared mustard

We often double the glaze because it makes a delicious dipping sauce for the meatloaf muffins.

Directions:

Heat the oven to 375°F. Lightly grease a standard muffin tin to make removing the meatloaf muffins easier.

In a small bowl, whisk together the spicy ketchup, brown sugar, Worcestershire sauce, and mustard until well combined. Set aside.

In a large mixing bowl, combine the ground beef, crushed stuffing mix or breadcrumbs, egg, chopped onion, bell pepper, garlic, milk, spicy ketchup, Worcestershire sauce, mustard, salt, black pepper, smoked paprika, Italian seasoning, onion powder, garlic powder, and parsley.

Use your hands or a spoon to mix everything together just until the ingredients are evenly combined. Be careful not to overmix, as this can make the meatloaf muffins dense and tough.

Divide the meat mixture among the prepared muffin cups, filling each one almost to the top. Gently press the mixture down so the muffins hold together while baking.

Spoon the prepared glaze generously over the top of each meatloaf muffin, spreading it evenly.

Bake for 25 to 30 minutes, or until the meatloaf muffins reach an internal temperature of 160°F when checked with an instant-read thermometer.

Remove the pan from the oven and let the meatloaf muffins rest for about 5 minutes.

Carefully run a knife around the inside edge of each muffin cup to loosen the meatloaf muffins from the sides. Gently remove them from the pan and place them on a serving plate.

Serve and enjoy!

Tips for the Best Meatloaf Muffins:

• Don't overmix the meat. Mix just until everything is combined. Overworking the mixture can result in tough meatloaf muffins.
• Chop the vegetables finely. Smaller pieces cook more evenly and make the muffins easier to eat.
• Grease the muffin tin well. This helps prevent sticking and makes the meatloaf muffins easier to remove.
• Use a meat thermometer. Ground beef should reach an internal temperature of 160°F for food safety.
• Let them rest before removing them. A few minutes of resting helps the meatloaf muffins firm up so they are less likely to fall apart.
• Make extra glaze. If your family enjoys the sweet and tangy topping, doubling the glaze gives you plenty for dipping.
• Don't worry if some grease collects in the pan. Ground beef can release some fat as it cooks. Carefully drain it from the pan after baking if needed.

Variations and Substitutions:

• Ground turkey: Substitute ground turkey for the ground beef. Since turkey is leaner, be careful not to overcook it so the muffins stay moist.
• Ground sausage: Substitute part of the ground beef with ground sausage for extra flavor. A 50/50 combination of ground beef and sausage works especially well.
• Different breadcrumbs: Regular breadcrumbs, seasoned breadcrumbs, or crushed crackers can be used instead of Italian-style breadcrumbs or stuffing mix.
• Mild ketchup: If you don't want much heat, use regular ketchup instead of spicy ketchup.
• Add cheese: Place a small cube of cheddar or mozzarella in the center of each meatloaf muffin before baking for a cheesy surprise.
• Change the vegetables: Finely chopped mushrooms, shredded carrots, celery, or zucchini can be added to the meat mixture.
• Extra smoky flavor: Add a little more smoked paprika or use a smoky barbecue sauce in place of some of the ketchup in the glaze.
• Make them smaller: For kid-sized portions or appetizers, divide the mixture among more muffin cups and reduce the baking time. Check the internal temperature rather than relying only on the clock.

Serving Suggestions:

These meatloaf muffins go well with all the classic comfort-food sides. Try serving them with:

• Mashed potatoes and gravy
• Macaroni and cheese
• Green beans
• Buttered corn
• Roasted vegetables
• Steamed broccoli
• A simple garden salad
• Dinner rolls or homemade biscuits

For a fun family dinner, serve the meatloaf muffins with mashed potatoes and a vegetable on the side. Don't forget a little extra glaze for dipping!

How to Store:

• Refrigerator:  Allow the meatloaf muffins to cool, then place them in an airtight container and refrigerate for up to 3–4 days.
• Freezer:  Meatloaf muffins freeze well. Once completely cooled, wrap them individually or place them in a freezer-safe container or bag. Freeze for up to 3 months for the best quality.
• To reheat:  Thaw frozen meatloaf muffins in the refrigerator overnight when possible. Reheat in the microwave until heated through, or place them in a 350°F oven until warm. Add a little extra glaze before serving if desired.

Frequently Asked Questions:

Can I make these meatloaf muffins ahead of time?
Yes. You can prepare the meat mixture ahead of time and keep it covered in the refrigerator until you're ready to bake. You can also bake the muffins ahead of time and reheat them when needed.

Can I use regular breadcrumbs instead of stuffing mix?
Absolutely. Italian-style breadcrumbs work especially well, but plain or seasoned breadcrumbs can also be used.

Can I use ground turkey instead of ground beef?
Yes. Ground turkey can be substituted for the beef. Keep an eye on the cooking time and use a meat thermometer to make sure the muffins reach a safe internal temperature.

How do I keep meatloaf muffins from falling apart?
Be sure to use enough binding ingredients, gently press the mixture into the muffin cups, and allow the muffins to rest for about 5 minutes after baking before removing them.

Can I double the glaze?
Yes, and it's a great idea if your family likes extra sauce. The glaze also makes a tasty dipping sauce for the meatloaf muffins.

Can I make these without a muffin tin?
You can use the same meat mixture to make individual mini meatloaves on a parchment-lined baking sheet. Shape them into small loaves and adjust the cooking time as needed, checking for an internal temperature of 160°F.

How many meatloaf muffins does this recipe make?
The number will depend on how full you make the muffin cups. A standard 12-cup muffin tin will generally give you about 8 to 10 generously sized meatloaf muffins.

Old-Fashioned Pumpkin Cake with Cinnamon Spice Buttercream Frosting

A Simple Homemade Cake Filled with Fall Memories.

Fall is almost here, and this pumpkin cake from my mom's recipe box always brings back memories of cooler days, changing leaves, and time spent outdoors with my family.

My mom would often make this cake using pumpkins she had grown in her garden. When my dad wasn't hauling gravel, we would head to the lake for a day of fishing. Mom would pack hot dogs, homemade buns, marshmallows, and a dessert to enjoy after a day outside. Slices of this pumpkin cake were sometimes part of that picnic.

Those days are gone now, and so are my parents, but the memories they gave me are still precious. The smell of pumpkin and cinnamon still takes me back to those simple family outings.

I have carried on many of those traditions with my own kids. I hope that someday they will look back on those moments with the same warmth I feel when I think about my childhood—a time filled with love, joy, peace, and happiness, when the cares of the world seemed to disappear for a while.

This pumpkin cake is more than just a dessert to me. It is a little taste of family, fall, and memories worth holding onto.

Ingredients:

For the Pumpkin Cake:
2 c. flour
2 tsp. baking powder
2 tsp. ground cinnamon
1 tsp. baking soda
1/2 tsp. nutmeg
1/2 tsp. salt
4 eggs
1 2/3 c.  sugar
1 c. vegetable oil
1 (15 oz. can) pure pumpkin puree 

For the Cinnamon Spice Buttercream Frosting:
1 c. butter, softened to room temperature
4 c. powdered sugar
2 to 3 Tbs. heavy cream, milk, or evaporated milk
1 tsp. vanilla extract
3/4 tsp. cinnamon
1/4 tsp. ginger
1/4 tsp.  nutmeg
1/8 tsp. cloves 

Directions:

Preheat your oven to 350°F. Lightly grease a 9×13-inch baking pan.

In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.

In a large mixing bowl, beat the eggs, sugar, vegetable oil, and pumpkin puree until well combined and smooth. 

Gradually add the dry ingredients to the pumpkin mixture. Mix just until everything is combined. Be careful not to overmix the batter. 

Pour the batter into the prepared baking pan and spread it evenly. 

Gently tap the pan on the counter a couple of times to help release any large air bubbles.

Bake for 25–30 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Place the pan on a wire rack and allow the cake to cool completely before frosting.

Make the Cinnamon Spice Buttercream Frosting:

In a large mixing bowl, beat the butter for 2 to 3 minutes or until it is smooth, light, and creamy.  

Turn the mixer to low speed and mix in the cinnamon, ginger, nutmeg, cloves, and salt until completely combined.

Gradually add the powdered sugar, about one cup at a time, alternating with small splashes of the heavy cream. 

Continue mixing until the sugar is incorporated.
Increase the mixer speed to medium-high and beat the frosting for another 2 to 3 minutes until it is light and fluffy.

If the frosting is too thin, add a little more powdered sugar. If it is too thick, add a small amount of milk, a teaspoon at a time, until it reaches your desired consistency.

Spread the frosting evenly over the completely cooled pumpkin cake.

Slice, serve, and enjoy!

Tips for Best Success:

• Use pure pumpkin puree. Make sure you use plain pumpkin puree rather than canned pumpkin pie filling, which already contains sugar and spices.
• Bring the butter to room temperature. This helps create a smoother, fluffier frosting.
• Don't overmix the cake batter. Mix only until the dry ingredients are incorporated. Overmixing can make the cake less tender.
• Let the cake cool completely.   Buttercream  frosting will soften and become difficult to spread if the cake is still warm.
• Check the cake early. Oven temperatures can vary, so begin checking around the 25 minute mark.
• Adjust the frosting consistency as needed. A little extra powdered sugar will thicken it, while a small amount of milk will loosen it.

Variations and Substitutions:

• Add more fall spice. For a warmer spice flavor, add 1/4 teaspoon of ground cloves or ginger.
• Add chopped nuts. Stir 1/2 to 1 cup of chopped pecans or walnuts into the batter before baking.
• Add raisins. For a traditional twist, add up to 1 cup of raisins to the batter.
• Use homemade pumpkin puree. If you have garden pumpkins available, cooked and pureed pumpkin can be used in place of canned pumpkin. Because homemade pumpkin can vary in moisture, drain it if it seems especially watery.
• Make it less sweet. The cake and frosting are both sweet, so you can reduce the powdered sugar in the frosting to your preferred taste and adjust the consistency as needed.
• Skip the frosting. This pumpkin cake is delicious on its own if you prefer a simpler dessert.
• Try a different topping. A light dusting of powdered sugar, a simple vanilla glaze, or a cream cheese frosting can be used instead of buttercream  frosting.

Serving Suggestions:

Serve this pumpkin cake chilled or at cool room temperature with a cup of coffee, tea, or hot apple cider.

It makes a wonderful dessert for:

• Fall family gatherings
• Potlucks and church suppers
• Thanksgiving dessert tables
• Autumn picnics
• Campfire gatherings
• Weekend baking with the family

For an extra-special fall dessert, serve a slice with a scoop of vanilla ice cream or a dollop of whipped cream.

How to Store:

• Room Temperature:  Store in a sealed cake container or airtight container up to 3 days.  
• Refrigerator: Store the frosted cake covered in the refrigerator.  It should keep well for about 4–5 days when properly covered and refrigerated.
• Freezer:  You can also freeze the cake. For best results, freeze individual unfrosted pieces or freeze the frosted cake in a freezer-safe container. Thaw the frozen cake in the refrigerator before serving.

Frequently Asked Questions:

Can I use pumpkin pie filling instead of pumpkin puree?
No. Pumpkin pie filling contains added sugar and spices and will change the flavor and texture of the cake. Use pure pumpkin puree for this recipe.

Can I make this pumpkin cake ahead of time?
Yes. The cake can be baked a day ahead and kept covered. Frost it once the cake has completely cooled.

Can I use homemade pumpkin puree?
Yes. Homemade pumpkin puree works well, especially if you have pumpkins from your garden. Make sure the puree isn't excessively watery; drain it if necessary.

Can I add nuts to this cake?
Yes. Chopped pecans or walnuts are especially good with pumpkin and cinnamon. Add about 1/2 to 1 cup to the batter.

How do I know when the pumpkin cake is done?
Insert a toothpick into the center of the cake. When it comes out clean or with a few moist crumbs attached, the cake is ready.

Can I freeze pumpkin cake?
Yes. Pumpkin cake freezes well. For the best quality, wrap it tightly or place it in an airtight freezer-safe container. Thaw it in the refrigerator before serving.

Ham Casserole with Creamy Mushroom Sauce

A simple, filling casserole made with leftover ham or canned tuna, peas, noodles, and a homemade creamy mushroom sauce. 

This is one of those simple casseroles my mom often made when she wanted to put a good, filling meal on the table without spending much money. It is a wonderful way to use leftover cooked ham, but she also made it with canned tuna when that was what we had in the pantry.

The creamy mushroom sauce is made from scratch with butter, flour, chicken broth, and half-and-half. There is no need for a can of condensed soup. The sauce comes together quickly, and the rest of the casserole is simply noodles, peas, and your choice of ham or tuna.

If you're trying to save money on groceries, this recipe fits the bill. Most of the ingredients are inexpensive pantry or refrigerator staples, and it makes a hearty meal that doesn't require a lot of meat.

Ingredients:

1 pound egg noodles, cooked and drained
1 to 1 1/2 c. cooked ham, cubed, or 1 (12-ounce) can tuna, drained
3/4 c. cooked peas, drained
3 Tbs. butter
1/4 c. flour
1 c. chicken broth
1 c. half-and-half
1 can (about 4 ounces) mushrooms, drained and diced
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. salt
1/3 tsp. black pepper
Cheddar cheese, shredded, (Optional)

Directions:

Preheat your oven to 300°F. Lightly grease a 3-quart casserole dish with a lid.

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

Return the drained noodles to the pot.

Gently stir the cooked ham and peas into the noodles. If using tuna instead of ham, fold it in carefully so it doesn't break down too much. Set the noodle mixture aside while you prepare the sauce.

In a saucepan over low heat, melt the butter. Gradually whisk in the flour. Cook for 1 to 2 minutes, stirring constantly. Don't let the flour mixture brown.

Stir in the garlic powder, onion powder, salt, and black pepper.

Slowly whisk in the chicken broth and half-and-half. Continue stirring until the sauce is smooth.

Stir in the drained, diced mushrooms. Simmer gently for 2 to 3 minutes, stirring frequently, until the sauce thickens to about the consistency of condensed cream soup.

Pour the mushroom sauce over the noodles, ham or tuna, and peas. Gently stir until everything is evenly coated.

Transfer the mixture to the prepared 3-quart casserole dish. Cover with the lid and bake at 300°F for 20 to 30 minutes, or until heated through.

Remove the casserole from the oven.  Sprinkle shredded cheese over the top.  Return to the oven for about 5 minutes, or until cheese is melted.

Let the casserole rest for a few minutes before serving. Spoon it into bowls while warm and creamy.

Tips for Best Success:

• Have leftover ham? This is a great recipe for using it up after a holiday meal.
• Using tuna? Drain it well before adding it to the casserole so the sauce doesn't become watery.
• Cook the noodles only until just tender. They will continue cooking slightly while the casserole bakes.
• Simmer the white sauce. Keep the white sauce at a gentle simmer rather than bringing it to a hard boil. The sauce should be thick enough to coat the noodles but still creamy and spoonable.
• Watch the salt. If your ham is particularly salty, you may want to reduce the added salt slightly.

Variations & Substitutions:

• Use leftover turkey in place of the ham.
• Try another type of pasta if you don't have egg noodles.
• Frozen peas can be cooked and drained before adding them.
• Fresh mushrooms can be sautéed and used in place of canned mushrooms.
• For a slightly richer sauce, you can replace some of the half-and-half with additional cream, although the original version is wonderfully simple as written.

Serving Suggestions:

This is a meal in itself, but Mom's casserole would be right at home with a simple side of:

• Green salad
• Steamed broccoli
• Green beans
• Buttered carrots
• Homemade bread or dinner rolls

Because the casserole already contains noodles, protein, peas, and a creamy sauce, you don't need much else to make it a satisfying dinner.

How to Store:

• Refrigerator:  Store leftovers covered in the refrigerator for 3 to 4 days.
• Reheating:  Reheat individual portions in the microwave or reheat a larger amount gently in the oven. If the casserole seems a little dry after refrigeration, a small splash of milk or half-and-half can help bring back some of its creaminess.

Frequently Asked Questions:

Can I use leftover ham in this casserole?
Yes. That's one of the reasons this recipe is so economical. It's a great way to turn leftover ham into another family meal.

Can I use tuna instead of ham?
Absolutely. Use one 12-ounce can of tuna, drained, in place of the cooked ham.

Do I need condensed mushroom soup?
No. The creamy mushroom sauce is made from scratch with butter, flour, chicken broth, half-and-half, and mushrooms.

Can I use fresh mushrooms?
Yes. Slice or dice them and cook them until tender before adding them to the sauce.

Can I make this casserole ahead of time?
Yes. Assemble the casserole, cover it, and refrigerate it until you're ready to bake. Because it will be starting cold, it may need additional baking time to heat completely through.

A Little Money-Saving Kitchen Wisdom:

This is exactly the kind of recipe that makes sense when you're trying to stretch your grocery budget. You don't need an expensive cut of meat or a long list of specialty ingredients. A little leftover ham—or an inexpensive can of tuna—can become the protein for an entire casserole.

Mom understood how to make the most of what was already in the kitchen. Recipes like this are worth keeping because they aren't just inexpensive; they're good food that doesn't feel like you're eating a "budget meal."

Easy Skillet Fried Rice with Vegetables

A budget-friendly fried rice recipe you can customize with what you have.

This easy fried rice is one of those recipes that can be changed to fit whatever you have on hand. It's a simple, affordable meal that makes good use of leftover rice and vegetables in the refrigerator.

You can keep it simple with vegetables and eggs or turn it into a heartier main dish by adding leftover chicken, beef, pork, or another cooked meat. My favorite thing about recipes like this is that you don't have to make a special trip to the grocery store. Look through the refrigerator and use what you already have.

A cast iron skillet works especially well for this recipe, giving the vegetables and rice plenty of room to cook while keeping everything warm and flavorful.

Ingredients:

2 Tbs. butter
1 green pepper, finely chopped
1 onion, finely chopped
2 carrots, chopped
1 c. sweet peas
2 c. raw, uncooked rice
2 Tbs. soy sauce

Directions: 

Cook the rice according to the package directions. For the best fried rice, leftover cooked rice that has been refrigerated works especially well.

Heat a cast iron skillet over medium heat and melt the butter. Add the green pepper, onion, and carrots. Sauté until the vegetables are tender, stirring occasionally.

Stir in the cooked rice and soy sauce. Cook, stirring occasionally, until the rice is heated through and everything is well combined.

Stir in the sweet peas and continue cooking for a few minutes until the peas are heated through.

Taste and add a little more soy sauce if desired. Serve hot and enjoy!

Tips for Best Success:

• Use cold leftover rice when possible. Refrigerated rice is less moist and tends to work better for fried rice than freshly cooked rice.
• Don't overcrowd the skillet. If you're making a larger batch, use a large skillet or cook in batches so the rice can heat evenly.
• Cut the vegetables fairly small. Smaller pieces cook more quickly and make it easier to get a little of everything in each bite.
• Add soy sauce gradually. Different brands vary in saltiness, so you can always add more, but it's difficult to take it back out.
• Keep the heat at medium. This gives the vegetables enough time to become tender without burning the butter or vegetables.
• Use leftover vegetables. Fried rice is a great way to use small amounts of vegetables that might otherwise go to waste.

Variations and Substitutions:

This recipe is meant to be flexible, so don't be afraid to change it according to what you have available.

• Vegetables: Try broccoli, corn, green beans, mushrooms, cabbage, celery, zucchini, or chopped spinach. You can also use a frozen mixed vegetable blend.
• Protein: Add cooked chicken, beef, pork, ham, shrimp, or even leftover roast meat to make this a more filling main dish.
• Rice: White rice, brown rice, jasmine rice, or basmati rice can all work well.
• Butter: Substitute vegetable oil, olive oil, or another cooking oil if preferred.
• Soy sauce: Use low-sodium soy sauce if you want to reduce the salt. You can also add a small amount of garlic, ginger, or sesame oil for additional flavor.

Serving Suggestions:

• Serve this fried rice as a simple main dish or as a side with chicken, pork, beef, or another favorite entrée.
• It's also a good lunch for using up leftovers from another meal. Add a little extra protein and vegetables, and you have an easy one-skillet meal.
• For a simple dinner, serve it with fresh fruit or a small green salad.

How to Store:

• Refrigerator:  Allow leftover fried rice to cool and place it in an airtight container. Refrigerate promptly and use within 3 to 4 days.
• Reheating:  Reheat individual portions in the microwave or reheat the rice in a skillet over medium heat until steaming hot throughout. Add a small splash of water if the rice seems dry.
• Freezer:  For longer storage, fried rice can also be frozen in airtight freezer-safe containers or bags for up to about 3 months. Thaw in the refrigerator before reheating.

Frequently Asked Questions:

Can I use freshly cooked rice?
Yes, but leftover refrigerated rice usually gives the best texture. Freshly cooked rice contains more moisture and can make fried rice softer. If using fresh rice, spread it out on a baking sheet and allow it to cool before adding it to the skillet.

Can I add meat to this fried rice?
Absolutely. Cooked chicken, beef, pork, ham, or shrimp are all good choices. This is a particularly useful recipe for using small amounts of leftover meat.

What other vegetables can I use?
Almost any vegetables you have available can work. Try broccoli, corn, mushrooms, cabbage, green beans, celery, zucchini, or a frozen mixed vegetable blend.

Can I make this with brown rice?
Yes. Brown rice works well and gives the dish a slightly heartier texture and flavor.

How can I keep fried rice from becoming soggy?
Using cold, refrigerated cooked rice is one of the best ways to avoid soggy fried rice. Also, don't add too much sauce and avoid overcrowding the skillet.

Creamy Chicken Broccoli Casserole

A Quick and Easy Family Dinner Made With Simple Ingredients

Some nights you just need supper to be easy. This Chicken Broccoli Casserole is one of those recipes you can turn to when you don't have much time but still want something warm, comforting, and homemade on the table.

It comes together with just a handful of simple ingredients and is especially handy when you have leftover chicken in the refrigerator. Don't have leftover chicken? No problem. Rotisserie chicken works beautifully, and cooked ham is another delicious option.

A Little Mayonnaise Nostalgia

This recipe calls for mayonnaise, which brings back a special food memory for me.

Years ago, the only mayonnaise my mom bought was Spin Blend. I remember still being able to buy it it in the early 2000s, but somewhere along the way, I could no longer find it. It had what I thought was the perfect blend of seasonings, and my mom and I used it on sandwiches, salads, and recipes that called for mayonnaise.

I recently discovered that The Silver Palate bought Spin Blend, but it isn't sold nationwide. And the price certainly reflects how limited the supply is. On their website, a 32-ounce jar is $13.74, while Amazon lists it for $23.99.

For me, that's just too much to pay for a jar of mayonnaise.

And honestly, there's another reason I don't want to buy it. Ingredients change, and when ingredients change, flavors can change too. I'd rather hold on to the good memories of my mom and me making delicious salads and meals with the Spin Blend we remember.

Regular mayonnaise works perfectly well in this casserole, so there's no need to spend a small fortune trying to recreate those memories.

Ingredients:

2 (10-ounce) packages frozen broccoli
2 to 3 c. cooked chicken, diced, cubed, or shredded
1 onion, sliced into thin half-moon slices
1 (10.5-ounce) can condensed cream of chicken soup
1 (10.5-ounce) can condensed cream of mushroom soup
1/2 c. mayonnaise
1 tsp. lemon juice
1 1/2 c. shredded Cheddar cheese
Black pepper, to taste

Directions:

Heat the oven to 350°F. Lightly grease a 3-quart baking dish.

Thaw the frozen broccoli and drain it well. Arrange the broccoli evenly over the bottom of the prepared baking dish.

Layer the cooked chicken evenly over the broccoli. Scatter the sliced onion over the chicken.

In a medium bowl, whisk together the cream of chicken soup, cream of mushroom soup, mayonnaise, and lemon juice until smooth and creamy. Season with black pepper to taste.

Pour the soup mixture evenly over the chicken, onion, and broccoli.

Sprinkle the shredded Cheddar cheese evenly over the top.

Cover the baking dish with a lid or aluminum foil. Bake for 35 to 40 minutes, or until the casserole is hot and bubbly and the cheese is lightly browned.

Remove the casserole from the oven and let it rest for about 5 minutes before serving.
Serve and enjoy!

Tips for the Best Chicken Broccoli Casserole:

• Drain the broccoli well. Frozen broccoli can release quite a bit of water as it cooks. Thawing and draining it first helps prevent a watery casserole.
• Use leftover chicken. This is a great way to turn leftover roasted or baked chicken into a completely different meal.
• Rotisserie chicken is a great shortcut. Remove the skin and bones, shred or chop the meat, and you're ready to go.
• Don't overbake. Once the casserole is hot and bubbly and the cheese is lightly browned, it's ready.
• Shred your own cheese if possible. Freshly shredded Cheddar melts especially well in casseroles.
• Let it rest before serving. Those few minutes give the creamy sauce a chance to settle and make the casserole easier to serve.

Variations and Substitutions:

• Try different cheese:  Cheddar is classic, but you can use Monterey Jack, Colby, Colby Jack, or a Cheddar blend.
• Add more vegetables:  Sliced mushrooms, peas, cauliflower, or carrots can be added along with the broccoli.
• Use fresh broccoli:  Fresh broccoli can be used instead of frozen. Cut it into small florets and lightly steam it before assembling the casserole.
• Change the soup:  If you don't have cream of mushroom soup, you can use two cans of cream of chicken soup instead. The flavor will be slightly different but still delicious.
• Add a little crunch:  For a crunchy topping, sprinkle buttered bread crumbs or crushed crackers over the cheese before baking.

Serving Suggestions:

This casserole is filling enough to be the main dish, but it's especially good served with a simple side.

Try serving it with:

• Dinner rolls or crusty bread
• A simple green salad
• Fresh fruit
• Mashed or roasted potatoes
• Green beans
• A light cucumber salad

It's also a great recipe for those busy weeknights when you want a comforting meal without spending a lot of time in the kitchen.

How to Store:

Refrigerator:  Allow the casserole to cool, then cover it tightly or transfer leftovers to an airtight container. Refrigerate for up to 3 to 4 days.
Freezer:  For longer storage, place cooled leftovers in a freezer-safe container and freeze for up to 2 to 3 months. For the best texture, thaw overnight in the refrigerator before reheating.
Reheating:  Reheat individual portions in the microwave until heated through. You can also reheat the casserole in a 350°F oven, covered with foil, until hot.

Frequently Asked Questions:

Can I use rotisserie chicken in this casserole?
Absolutely. Rotisserie chicken is an easy substitute for leftover chicken. Simply remove the skin and bones and shred or chop enough meat to make 2 to 3 cups.

Can I use ham instead of chicken?
Yes. Cooked ham works very well in this recipe and gives the casserole a slightly different flavor. It's an especially good way to use leftover ham.

Do I have to thaw the frozen broccoli first?
For the best results, yes. Thaw the broccoli and drain it well before adding it to the casserole. This helps keep excess water from making the sauce runny.

Can I use fresh broccoli?
Yes. Cut fresh broccoli into bite-sized florets and lightly steam it before assembling the casserole.

Can I make this casserole ahead of time?
Yes. Assemble the casserole, cover it tightly, and refrigerate it until you're ready to bake. Because the casserole will be cold when it goes into the oven, you may need to add a little extra baking time.

Can I use a different kind of cheese?
Definitely. Cheddar is delicious, but Colby Jack, Monterey Jack, or a Cheddar blend are all good choices.

Can I leave out the mayonnaise?
The mayonnaise adds richness and flavor to the creamy sauce, so I recommend using it. If necessary, you can substitute an equal amount of plain Greek yogurt or sour cream, although the flavor and texture will be slightly different.

Why is my casserole watery?
The most common culprit is excess moisture from the broccoli. Be sure to thaw and drain frozen broccoli thoroughly before adding it to the casserole. Also avoid overbaking, which can cause vegetables to release additional moisture.

Can I freeze Chicken Broccoli Casserole?
Yes. Cool the casserole completely, place it in a freezer-safe container, and freeze for up to 2 to 3 months. Thaw it in the refrigerator before reheating.