Old-Fashioned Meatball Soup

Tender homemade meatballs, vegetables, and pasta simmered in a flavorful tomato broth.

This meatball soup is one of the comforting meals I remember my mother making when she wanted something hearty and filling.

Whenever possible, she used tomatoes and peppers from the garden or jars she had canned herself. Those homegrown ingredients added wonderful flavor to the broth and made the soup feel even more special.

Over the years, my mother and I started making the meatballs with a combination of ground beef and spicy sausage. The sausage added extra seasoning and flavor, and it quickly became our favorite way to make this soup.  

Loaded with tender homemade meatballs, vegetables, and pasta, this soup is a complete meal in a bowl. It's the kind of recipe that warms you from the inside out and leaves everyone satisfied.

Ingredients: 

For the Meatballs:
1.5 pounds ground beef (or 1 pound ground beef and 1/2 pound spicy sausage)
1/4 c. onions, chopped fine
2 garlic cloves, minced
1/3 c. breadcrumbs (Italian or plain)
1 large egg
2 tsp. Worcestershire sauce
1/2 tsp. salt
1/4 tsp. pepper
2 Tbs. olive oil (if pan frying)

For the Meatball Soup:
2 Tbs. olive oil
1 onion, diced
2 large carrots, peeled and diced
3 celery stalks, diced
1.5 c. green beans, trimmed and cut into one-inch pieces
1.5 tsp.  parsley
1 tsp.  oregano
1/2 tsp. basil
1/2 tsp. garlic powder
1/2 tsp. onion powder
6 c. beef broth
1 can (8 oz) tomato sauce
1 can (14.5 oz) tomatoes and chilies
3/4 c. small pasta 
Salt and pepper, to taste 

Directions:

Preheat oven to 400°F. Line a baking sheet with parchment paper.

In a large bowl, combine the ground beef, onion, garlic, breadcrumbs, egg, Worcestershire sauce, salt, and pepper. Mix gently until combined.

Shape into tablespoon-sized meatballs and place on the prepared baking sheet.
Bake for 12 to 15 minutes, or until cooked through.

Or if pan-frying:
Brown the meatballs in a large skillet with olive oil, turning frequently until browned on all sides. Transfer to a plate.

In a large Dutch oven, heat olive oil over medium heat.

Add onion, carrots, celery, and green beans. Cook for 7 to 8 minutes, stirring occasionally.

Stir in parsley, oregano, basil, garlic powder, and onion powder. Cook for 1 minute.

Add beef broth, tomato sauce, and diced tomatoes with chilies.  Bring to a boil, then reduce heat and simmer for 7 to 10 minutes.

Add the pasta and meatballs.  Continue simmering for about 10 minutes, or until the pasta is tender.

Season with salt and pepper to taste.

Serve hot.

Tips for Best Success:

• Don't overmix the meatball mixture or the meatballs may become tough.
• Keep the meatballs uniform in size for even cooking.
• Use home-canned tomatoes and peppers if you have them.
• Add extra broth if the soup thickens during storage.
• Cook the pasta just until tender to prevent it from becoming mushy.

Variations and Substitutions:

• Use ground chicken or turkey for a lighter alternative to beef.
• Add more vegetables like zucchini, corn, peas, or spinach.
• Add red pepper flakes or extra chilies.
• Use rice instead of pasta for a great variation and a different texture.
• Replace the individual herbs with 1 tablespoon Italian seasoning.

Serving Suggestions:

Serve with:

• Crusty bread
• Homemade dinner rolls
• Garlic bread
• Side salad
• Crackers
• Cornbread

How to Store:

• Refrigerator:  Store covered for up to 4 days.
• Freezer:  Freeze for up to 3 months.
• Tip:  The pasta will absorb broth as it sits. Add additional broth when reheating if needed.

Frequently Asked Questions:

Can I make the meatballs ahead of time?
Yes. Prepare and refrigerate them up to a day ahead.

Can I freeze the soup?
Yes, although the pasta may soften after thawing.

Can I use frozen meatballs?
Yes, for a quicker version.

What pasta works best?
Ditalini, elbow macaroni, small shells, or other small pasta shapes.

Can I use home-canned tomatoes?
Absolutely. That's how my mother often made it.

Chocolate Marshmallow Brownie Cake

A rich chocolate cake topped with gooey marshmallows and homemade chocolate frosting.

This recipe came from a distant cousin who absolutely loved to bake. Whenever family recipes were exchanged, you could always count on her bringing something sweet to the table.

Although the recipe is called a cake, I've always thought it falls somewhere between a cake and a brownie. The chocolate layer is rich and moist, the marshmallows create a gooey middle layer, and the homemade frosting ties everything together.

It's the kind of dessert that disappears quickly at family gatherings, potlucks, and holiday dinners. If you're a chocolate lover, this recipe is hard to resist.

Ingredients: 

Cake:
2 c. flour
1 1/2 c. granulated sugar
1/2 c. light brown sugar
3/4 c. unsweetened cocoa powder
2 tsp. baking powder
1 1/2 tsp. baking soda
3/4 tsp. salt
3/4 c. vegetable oil or melted butter
2 eggs
1 tsp. vanilla extract
6 Tbs. milk
1/3 c. sour cream
1 c. boiling water

For Topping:
10.5 ounce package mini marshmallows

Chocolate Frosting:
1/2 c. butter 
6 Tbs. milk
3 heaping Tbs. unsweetened cocoa powder
1 tsp. vanilla extract
3 c. powdered sugar 

Directions: 

Preheat oven to 350°F. Grease a 9 x 13-inch baking pan.

In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, cocoa powder, baking powder, baking soda, and salt.

Add the oil, eggs, vanilla, milk, and sour cream. Beat with an electric mixer until combined.

With the mixer on low speed, slowly pour in the boiling water.  Increase speed to high and beat for 1 minute.

Pour the batter into the prepared baking pan.

Bake for 38 to 45 minutes, or until a toothpick inserted in the center comes out clean.  Remove the cake from the oven but leave the oven on. 

Immediately sprinkle the mini marshmallows evenly over the top of the hot cake.

Return the cake to the oven and bake for 3 to 5 minutes, or until the marshmallows are puffed and softened.

Remove from the oven and cool completely.

Make the Frosting
In a small saucepan over medium heat, melt the butter.

Add the milk and cocoa powder. Whisk constantly for 2 to 3 minutes.  Remove from heat.

Stir in the vanilla and powdered sugar, whisking until smooth.

Drizzle or spread the frosting over the cooled marshmallow layer.

Refrigerate for about 30 minutes, or until the frosting is set.

Slice and serve. 

Tips for Best Success:

• Add the boiling water slowly to avoid splashing.
• Frost only after the cake has cooled completely.
• Use fresh marshmallows for the best texture.
• Line the pan with parchment paper for easier serving.
• Let the frosting set before slicing.

Variations and Substitutions:

• Add Pecans or Walnuts:  Sprinkle chopped nuts over the marshmallow layer before frosting.
• Use Dark Cocoa Powder:  For a richer chocolate flavor.
• Try Chocolate Chips:  Add 1 cup to the batter.
• Coffee Boost:  Replace the boiling water with hot coffee.
• Extra Marshmallow Layer:  Use an additional cup of marshmallows for an even thicker topping.

Serving Suggestions:

Serve with:

• A glass of cold milk
• Vanilla ice cream
• Fresh strawberries
• Coffee
• Hot chocolate
• Whipped cream

How to Store:

• Room Temperature:  Store covered for up to 3 days.
• Refrigerator:  Store up to 1 week.
• Freezer:  Freeze individual pieces for up to 2 months.

Frequently Asked Questions:

Is this a cake or a brownie?
It's technically a cake, but many people find the texture somewhere between cake and brownies.

Can I use butter instead of oil?
Yes. Melted butter works well.

Why add boiling water?
It enhances the chocolate flavor and creates a moist texture.

Can I make it ahead?
Yes. It's excellent made a day in advance.

Do the marshmallows melt completely?
No. They soften and create a gooey layer beneath the frosting.

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.