Old-Fashioned Beef and Vegetable Soup

 A Comforting Family Soup Made with Tender Beef and Garden Vegetables

During the fall and winter months, my mom often made homemade soup. It was filling, easy to prepare, and one of those meals that warmed you from the inside out on a cold day. She usually served her soups with homemade bread or crackers, making a simple meal feel comforting and satisfying.

Many of the vegetables she used came straight from her garden. She would can them or cut them up and freeze them so she could enjoy the taste of fresh garden vegetables throughout the year.

This homemade beef and vegetable soup brings back those comforting memories. Tender chunks of beef, carrots, celery, tomatoes, mushrooms, and flavorful seasonings come together in a hearty broth.

Mom didn't usually add rice or pasta to this soup. However, if she felt there wasn't enough meat or vegetables to feed everyone, she would add a little rice or pasta to stretch the soup and make it more filling. It was a practical way to make sure everyone had enough to eat, especially when serving leftovers.

It's a simple, old-fashioned family soup that makes a wonderful meal on chilly fall and winter days.

Ingredients: 

1 pound chuck roast trimmed and cut into 1 inch pieces
1 Tbs. olive oil
3 carrots cut thin
3 celery ribs thinly sliced
3 to 4 tomatoes, diced
1 onion, chopped
1 to 3 hot peppers, chopped
1 (4 oz.) can mushrooms
1 to 2 cubes beef bouillon 
8  to 10 c. water
1 or 2 large bay leaves
1 c. uncooked rice (optional, if needed to stretch the soup)
Salt and pepper to taste
1 Tbs. garlic powder
1 Tbs. onion powder
1 Tbs. dried parsley
1/2 tsp. thyme
1/2 tsp. oregano
1/2 tsp. basil
1/4 to 1/2 tsp. cayenne pepper
2 bay leaves 

Mom's notes:  Mom usually made this soup without rice or pasta. She added one or the other when she needed to make the soup stretch to feed everyone. 

Directions:

Heat the olive oil in a large cast-iron skillet over medium-high heat. Add the beef cubes and cook, turning frequently, until browned on all sides.

Place the browned beef in a large stockpot or Dutch oven.

Add the carrots, celery, onion, tomatoes, hot peppers, mushrooms, beef bouillon cubes, water, garlic powder, onion powder, parsley, thyme, oregano, basil, cayenne pepper, and bay leaves.

Bring the soup to a boil over high heat. Reduce the heat to low, cover, and simmer gently until the beef is tender and the vegetables are nearly tender, approximately 1 to 1½ hours. Add more water if needed.

Rice or pasta is optional and can be added if you want to stretch the soup or make it more filling. If using rice, stir in the uncooked rice during the last 15 to 20 minutes of cooking, or until tender.

If using small pasta, add it during the last 8 to 12 minutes of cooking, following the package directions.

If you prefer the soup without rice or pasta, simply omit them and enjoy the beef and vegetables as they are.

Stir in the uncooked rice. Bring the soup back to a gentle simmer, cover, and cook for approximately 15 to 20 minutes, or until the rice is tender.

Add the pasta and cook according to the package directions, usually about 8 to 12 minutes.

Remove and discard the bay leaves. Taste and season with salt and black pepper as needed.

Ladle into bowls and enjoy with homemade bread or crackers. 

 

Tips for Best Results:

• Brown the beef first. This adds extra flavor to the soup and gives the broth a richer taste.
• Cut the beef into even pieces. This helps the meat cook more evenly.
• Simmer gently. A low simmer helps tenderize the chuck roast without making the beef tough.
• Adjust the heat. Hot peppers and cayenne can make this soup quite spicy. Start with less and add more if desired.
• Watch the liquid level. Rice absorbs quite a bit of broth. Add additional water or beef broth if the soup becomes too thick.
• Season toward the end.  Bouillon cubes contain salt, so taste the soup before adding extra salt.
• Don't forget the bay leaves. Remove them before serving.

Variations and Substitutions: 

• Elbow macaroni, small shells, or other small pasta work well.
• Green beans, corn, peas, or diced potatoes make this soup even heartier.
• Substitute some or all of the water with beef broth for a richer flavor.
• Leave out the hot peppers and cayenne for a milder soup.
• A 14.5-ounce can of diced tomatoes can replace the fresh tomatoes.
• If your family enjoys mushrooms, feel free to increase the amount.
• Already-cooked beef can be added during the simmering stage. Since it is already tender, it won't need as much cooking time.

Serving Suggestions:

This hearty beef and vegetable soup makes a satisfying meal on its own, but it is especially delicious served with:

• Fresh homemade bread
• Buttermilk biscuits
• Saltine or oyster crackers
• Homemade cornbread
• A simple green salad
• Grilled cheese sandwiches

For a comforting cold-weather supper, serve a steaming bowl of soup with warm bread and butter.

How to Store:

• Refrigerator:  Allow the soup to cool slightly before transferring it to airtight containers. Refrigerate within 2 hours of cooking and use within 3 to 4 days.
• Freezer:  For best results, freeze the soup without the rice or pasta, since these can become mushy after thawing. Store in freezer-safe containers for up to 2 to 3 months for best quality. If freezing soup that already contains rice, expect a softer texture.
• Reheating:  Reheat on the stovetop over medium-low heat, stirring occasionally, until heated through. Add a little water or broth if the soup has thickened. Individual portions can also be reheated in the microwave, stirring halfway through.

Frequently Asked Questions:

Can I make this soup ahead of time?
Yes! This soup is a wonderful make-ahead meal. The flavors develop as it sits, making it delicious the next day. If possible, cook the rice separately and add it when serving to keep it from absorbing too much broth.

Can I use a different cut of beef?
Chuck roast is a good choice because it becomes tender during slow simmering. Stew meat can also be used, although cooking time may vary.

Can I make this soup in a slow cooker?
Yes. Brown the beef first for extra flavor. Add the beef, vegetables, seasonings, and broth to the slow cooker. Cook on low for approximately 7 to 8 hours or high for 4 to 5 hours, until the beef is tender. Add the rice during the final 30 to 45 minutes, checking for doneness, or cook it separately.

Why is my soup so thick?
Rice absorbs liquid as it cooks and continues absorbing broth as the soup sits. Simply stir in additional water or beef broth until it reaches your preferred consistency.

Can I leave out the hot peppers?
Absolutely! The hot peppers and cayenne are optional and can be adjusted to your family's taste. Leaving them out will give you a milder, comforting beef soup.

Can I use frozen vegetables?
Yes. Frozen vegetables work well in this soup. Add them during the last 20 to 30 minutes of cooking, depending on the vegetables used.

Can I use rice that is already cooked?
Yes. Stir in cooked rice during the last 5 to 10 minutes of cooking, just long enough to heat it through.

Is this soup good for freezing?
Yes, although the rice may soften after freezing and reheating. For the best texture, freeze the soup without rice or pasta and add freshly cooked rice when reheating.

Does this soup need rice or pasta?No. My mom usually made this soup with beef and vegetables alone. Rice or pasta was added only when she needed to stretch the soup to feed everyone or make leftovers more filling.

Mother's Homemade Pumpkin Cheesecake Bars

An old-fashioned creamy pumpkin dessert with a coconut topping

Some desserts bring back wonderful memories of the kitchen and the special treats our mothers made for their families. This Pumpkin Cheesecake Dessert is one of those comforting, homemade recipes that deserves a place in a collection of mother-made favorites.

With its soft, cinnamon-spiced pumpkin layer and creamy cheesecake filling, this dessert combines two delicious flavors into one satisfying treat. The pumpkin brings a little warmth and sweetness, while the cream cheese adds a rich, smooth contrast.

It is the kind of dessert that feels right at home on a family table, especially during the fall season. Whether you're making it for a holiday gathering, a potluck, or simply because you're craving something homemade, these pumpkin cheesecake bars are a lovely way to enjoy a recipe inspired by Mom's kitchen.

Ingredients:

Cheesecake layer:
16 oz. softened cream cheese
1 c. granulated sugar
2 tsp. vanilla extract 

Pumpkin layer:
2 c. granulated sugar
2 c. flour
1 1/2 tsp. cinnamon
1 tsp. baking soda
1 tsp. baking powder
4 eggs
1 c. canned pumpkin
1 c. melted butter

Topping:
1/4 c. granulated sugar (adjust to taste)
1/2 tsp. cinnamon (adjust to taste)
3/4 c. Angel flake coconut (Optional

Directions:

Preheat the oven to 350°F. Grease a 10 x 15-inch jelly roll pan and set aside.

In a large mixing bowl, beat the softened cream cheese, 1 cup of sugar, and vanilla extract until smooth and creamy. Make sure there are no lumps. Set aside.

In another large mixing bowl, whisk together the eggs, canned pumpkin, and melted butter until well combined.

Stir in the sugar, cinnamon, baking soda, and baking powder. Gradually add the flour, mixing just until combined. Avoid overmixing.

Pour the pumpkin batter into the prepared jelly roll pan and spread it evenly.

Drop teaspoonfuls of the cream cheese mixture over the pumpkin batter, distributing them as evenly as possible.

Using a butter knife, gently swirl the cheesecake mixture through the pumpkin batter. Don't mix it completely; you want to leave visible ribbons of cheesecake throughout.

Choose your preferred topping and sprinkle it evenly over the pumpkin cheesecake batter before baking. You can use coconut with cinnamon and sugar, cinnamon alone, or cinnamon sugar.

Bake for 20–30 minutes, or until the center is set. A toothpick inserted into a pumpkin portion should come out without wet batter. Avoid testing directly in a cheesecake swirl.

Allow the bars to cool completely before cutting into squares. Enjoy!

Tips for Best Success:

• Soften the cream cheese: Let it sit at room temperature before mixing. This makes it easier to achieve a smooth, creamy filling without lumps.
• Use plain canned pumpkin: Be sure to use 100% pumpkin puree rather than pumpkin pie filling, which already contains spices and sweeteners.
• Don't overmix the batter: Once the flour is added, mix just until incorporated to keep the pumpkin layer tender.
• Swirl gently: A knife works best for creating pretty ribbons of cheesecake throughout the pumpkin batter. Avoid overmixing the two layers.
• Watch the baking time: Ovens can vary, so begin checking around the 20-minute mark. The center should be set before removing the pan.
• Let them cool: Allow the bars to cool completely before slicing. This helps the cheesecake filling set and makes cleaner cuts.

Variations and Substitutions:

• Add extra spice: For a warmer fall flavor, add ½ teaspoon of ground ginger or pumpkin pie spice to the pumpkin batter.
• Try a different topping: If you aren't fond of coconut, simply leave it out or replace it with  chopped nuts.
• Make it a little sweeter: Add a handful of white chocolate chips to the pumpkin batter for an extra sweet treat.
• Add a touch of maple: A little maple extract in the cheesecake filling can add another layer of fall flavor.
• Use a different pan: A slightly smaller pan will produce thicker bars, but baking time will need to be adjusted. Check the center carefully before removing from the oven.

Topping Options:

One of the things I love about this recipe is that the topping can be changed depending on what you have in the kitchen or what you're in the mood for.

My mother sometimes sprinkled a mixture of coconut, cinnamon, and sugar over the top. Other times, she kept things simple with just a little cinnamon or cinnamon sugar.

Here are a few ways to finish these pumpkin cheesecake bars:

• Coconut topping: Sprinkle angel flake coconut over the top, then add a little cinnamon and sugar.
• Cinnamon topping: Simply sprinkle ground cinnamon over the batter before baking.
• Cinnamon sugar topping: Combine a little granulated sugar with cinnamon and sprinkle evenly over the top.
• Plain pumpkin cheesecake: Leave the topping off altogether and let the pumpkin and cheesecake flavors shine.

Each version gives the dessert a slightly different finish, but they all have that comforting, homemade taste. 

Serving Suggestions:

These pumpkin cheesecake bars are delicious served at room temperature or slightly chilled.

Here are a few ways to enjoy them:

• Serve with a hot cup of coffee or tea for an afternoon treat.
• Add a dollop of whipped cream for a little extra indulgence.
• Sprinkle with a touch of cinnamon before serving.
• Include them on your Thanksgiving or fall dessert table.
• Serve alongside apple crisp, pumpkin bread, or other homemade fall favorites.

They also make a lovely dessert to bring to potlucks, family gatherings, and holiday celebrations.

How to Store:

• Refrigerator: Store cooled bars in an airtight container in the refrigerator for up to 4–5 days.
• Freezer: Place completely cooled bars in a freezer-safe container, separating layers with parchment paper. Freeze for up to 2 months for best quality.
• Thawing: Thaw frozen bars overnight in the refrigerator before serving.
• For the best texture and flavor, keep the bars chilled until ready to serve.

Frequently Asked Questions:

Can I use pumpkin pie filling instead of canned pumpkin?
It is best to use plain canned pumpkin puree. Pumpkin pie filling already contains sugar and spices, which can change the flavor and sweetness of the recipe.

Do I have to use walnuts in the topping?
No. Pecans are an excellent alternative. You can also leave out the nuts if you prefer, although the topping will have a slightly different texture.

How do I know when the pumpkin cheesecake bars are done?
The center should look set rather than wet or jiggly. A toothpick inserted into a pumpkin portion should come out without raw batter.

Can I make these bars ahead of time?
Yes! These bars are a wonderful make-ahead dessert. Bake them the day before, allow them to cool, and refrigerate in an airtight container until ready to serve.

Do pumpkin cheesecake bars need to be refrigerated?
Yes. Because of the cream cheese filling, these bars should be refrigerated after cooling.

Can I leave out the coconut?
Absolutely. You can omit the coconut and use a little extra chopped walnuts or pecans instead.

Can I use pumpkin pie spice instead of cinnamon?
Yes. You can substitute pumpkin pie spice for the cinnamon in the pumpkin layer for a slightly more complex fall flavor.

Easy Sausage Macaroni Bake: A Cheesy Weeknight Supper

A hearty, budget-friendly family dinner made with Italian sausage, pasta, tomatoes, peppers, and plenty of melted cheese. 

Sausage Macaroni Bake is a quick, easy, and budget-friendly supper that I leared from my mom. When money is tight and time is limited use what you have and make it special. It is one of those comforting meals that works just as well on a busy weeknight as it does any other day of the week.

This hearty casserole combines pasta, flavorful Italian sausage, peppers, onions, tomatoes, and plenty of melted cheese. It is a family-friendly meal that is easy to make and satisfying enough to keep everyone happy.

One of the things I love most about this recipe is how versatile it is. You can change it almost every time you make it simply by using a different variety of sausage, pasta, or cheese. It is a great way to use what you already have in the kitchen while putting a delicious supper on the table.

Ingredients 

1 c. uncooked elbow macaroni
1 lb. hot Italian pork sausage
2 sweet pepper, chopped
1 onion, chopped 
2 cloves garlic, minced
1/2 tsp. dried oregano 
1 tsp. thyme
1 tsp. basil
1/4 tsp pepper 
1 (8 oz.) can tomato sauce
1 (15 oz.) can diced tomatoes
1/2 c. water 
8 Tbs. grated Parmesan cheese, divided
4 c. shredded cheese, cheddar, American, hot pepper cheese or a variety of cheese blends

Directions 

Preheat your oven to 350°F.

Bring a large pot of water to a boil. Add the macaroni and cook according to the package directions until just tender. Drain and set aside.

In a large oven-safe skillet, cook the sausage, onion, garlic, and sweet peppers over medium heat until the sausage is no longer pink and the vegetables have softened. Drain off any excess fat.

Stir in the oregano, thyme, basil, black pepper, tomato sauce, diced tomatoes, and water. Bring the mixture to a boil, then reduce the heat to low. Simmer uncovered for about 5 minutes.

Stir the cooked macaroni and 4 tablespoons of Parmesan cheese into the sausage mixture until everything is evenly combined.

Sprinkle the shredded cheese evenly over the top, followed by the remaining 4 tablespoons of Parmesan cheese.

Transfer the skillet to the preheated oven, if oven-safe, and bake for 20–25 minutes, or until the casserole is hot, bubbly, and the cheese has melted.

Tips for Best Success:

• Cook the pasta just until tender: Since it will continue cooking in the oven, avoid overcooking it during the boiling stage.
• Drain excess sausage fat: This helps prevent the casserole from becoming greasy.
• Use an oven-safe skillet: A cast-iron skillet makes preparation and baking easy, with fewer dishes to wash.
• Shred your own cheese: If you have time, freshly shredded cheese often melts more smoothly than pre-shredded varieties.
• Let it rest briefly: Allow the casserole to sit for about 5 minutes after baking so the sauce settles and serving is easier.
• Adjust the spice level: Hot Italian sausage and hot pepper cheese can make this dish quite spicy. Choose milder ingredients if preferred.

Variations and Substitutions:

This recipe is easy to change depending on what you have available.

• Sausage: Use mild Italian sausage, smoked sausage, turkey sausage, or breakfast sausage instead of hot Italian sausage.
• Pasta: Elbow macaroni works well, but rotini, penne, shells, or other short pasta shapes are suitable.
• Cheese: Try mozzarella, Monterey Jack, Colby, pepper jack, or a combination of cheeses.
• Vegetables: Add mushrooms, zucchini, spinach, or extra peppers.
• Make it milder: Substitute mild sausage and regular cheddar cheese.
• Add more vegetables: Use additional onions, peppers, or even frozen vegetables to stretch the meal.
• Add a little heat: Sprinkle in red pepper flakes or use hot pepper cheese.

Serving Suggestions:

Sausage Macaroni Bake is a hearty meal on its own, but it pairs nicely with a few simple sides.

• A fresh green salad with your favorite dressing
• Garlic bread or homemade dinner rolls
• Steamed green beans or broccoli
• Roasted vegetables
• A simple cucumber and tomato salad

For a budget-friendly supper, serve it with bread and a vegetable you already have on hand.

How to Store:

• Refrigerator: Allow the casserole to cool, then transfer leftovers to an airtight container. Refrigerate for up to 3–4 days.
• Freezer: Store cooled portions in freezer-safe containers for up to 2–3 months for best quality. The pasta may soften slightly after thawing.
• Reheating: Reheat individual portions in the microwave until heated through. For larger portions, cover and warm in a 350°F oven. Add a splash of water or broth if the casserole seems dry.

Frequently Asked Questions:

Can I make Sausage Macaroni Bake ahead of time?
Yes. Prepare the casserole through the assembly stage, cover, and refrigerate. When ready to bake, allow the dish to sit briefly while the oven preheats. You may need to add a few extra minutes to the baking time if it is still cold.

Can I use a different kind of sausage?
Absolutely! Mild Italian sausage, smoked sausage, turkey sausage, or another favorite variety can be used. Each will give the casserole a slightly different flavor.

Can I use a different pasta shape?
Yes. Elbow macaroni is traditional for this recipe, but other short pasta shapes such as rotini, shells, or penne work well.

Why is my casserole dry?
The pasta may have absorbed too much sauce, or it may have been overbaked. Cook the pasta just until tender and avoid baking longer than necessary. You can also add a little extra tomato sauce or water if needed.

Can I make this casserole less spicy?
Yes. Use mild Italian sausage and a mild cheese such as cheddar or mozzarella instead of hot pepper cheese.

Can I freeze Sausage Macaroni Bake?
Yes. Freeze it in individual portions or as a whole casserole. Keep in mind that the pasta texture may be slightly softer after thawing and reheating.

Seasoned Potato Wedges – Crispy Oven-Baked Steak Fries

Flavorful oven-baked potatoes that make the perfect side dish for steak, burgers, or chicken.

Growing up, we always had meat and potatoes with every meal. It was a family tradition that I carried on with my own family. One of our favorite ways to enjoy potatoes is by cutting them into wedges or steak fries, seasoning them with a flavorful blend of spices, and baking them in the oven.

These Seasoned Potato Wedges are crispy on the outside, tender on the inside, and packed with flavor. Garlic powder, onion powder, paprika, cayenne pepper, and Parmesan cheese turn ordinary potatoes into something special.

 This recipe is so easy, that my kids will often make these to go with supper.  Sometimes we serve these potatoes alongside steak, hamburgers, or chicken. Other times, we enjoy a big pan of seasoned wedges all by themselves for supper. The seasoning can easily be adjusted to suit your family's taste, making this a versatile and affordable side dish everyone can enjoy.

Ingredients

2 Tbs. olive oil
1 Tbs. garlic powder
1 Tbs. onion powder
1 Tbs. paprika
1/4 tsp. red cayenne pepper (more or less to suit your taste)
2 tsp. black pepper
2 tsp. salt
3 Tbs. Parmesan cheese
9 to 10 medium potatoes, washed peeled and cut into wedges about a half-inch wide. (about 4 pounds)

Directions:

Preheat the oven to 400°F.

In a small bowl, combine the garlic powder, onion powder, paprika, cayenne pepper, black pepper, salt, and Parmesan cheese. Mix well and set aside.

Place the potato wedges in a large mixing bowl. Drizzle the olive oil over the potatoes and toss until they are evenly coated. The oil helps prevent sticking and allows the seasoning to adhere to the potatoes.

Sprinkle some of the seasoning mixture over the potatoes and toss to coat. Continue adding seasoning and tossing until all the wedges are evenly seasoned.

Arrange the potato wedges in a single layer on two jelly-roll pans or large baking sheets. Avoid overcrowding the pans.

Bake for 15 minutes. Carefully turn the potato wedges over and bake for another 15–20 minutes, or until golden brown on the outside and tender inside.

Serve hot and enjoy!

Tips for Best Success:

• Cut the potatoes evenly: Try to keep the wedges approximately the same thickness so they cook at the same rate.
• Dry the potatoes first: After washing, pat them dry before adding the olive oil. This helps them brown better.
• Don't overcrowd the pans: Spread the wedges out in a single layer to encourage browning rather than steaming.
• Turn halfway through baking: This helps both sides become golden brown.
• Adjust the seasoning: If your family enjoys spicy potatoes, add a little extra cayenne pepper. For milder potatoes, reduce or omit it.
• Use freshly grated Parmesan if available: It can provide a lovely flavor, although packaged grated Parmesan works well too.

Variations and Substitutions:

• Leave the skins on: For a more rustic potato wedge, simply scrub the potatoes well and leave the skins intact.
• Add Italian seasoning: A teaspoon of Italian seasoning adds a different flavor.
• Try smoked paprika: Smoked paprika gives the potatoes a slightly smoky taste.
• Make them spicier: Add extra cayenne pepper or a pinch of chili powder.
• Use different potatoes: Russet potatoes work particularly well for crispier wedges, while Yukon Gold potatoes have a creamy interior.
• Skip the Parmesan: If you prefer dairy-free potatoes, simply omit the cheese.
• Use sweet potatoes: Sweet potatoes make a delicious variation, although they may cook a little faster and won't become quite as crispy.

Serving Suggestions:

These Seasoned Potato Wedges are a wonderful addition to many family meals.

Serve them with:

• Grilled or pan-fried steak
• Hamburgers and cheeseburgers
• Oven-baked or fried chicken
• Pork chops
• Meatloaf
• Hot dogs and sandwiches

They are also delicious served on their own for a simple supper. Add ketchup, ranch dressing, or your favorite dipping sauce for extra flavor.

How to Store:

• Refrigerator: Allow the potato wedges to cool completely. Store them in an airtight container in the refrigerator for up to 3–4 days.
• Freezer: You can freeze the cooked wedges in a freezer-safe container for up to 2 months, although their texture may soften after thawing.
• Reheating: For the best texture, reheat the potatoes in a 400°F oven or air fryer until heated through and crispy. Avoid reheating them in the microwave if you want to maintain their crispiness.

Frequently Asked Questions:

What potatoes are best for seasoned potato wedges?
Russet potatoes are an excellent choice because they have a fluffy interior and crisp nicely in the oven. Yukon Gold potatoes also work well and have a creamy texture.

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

How do I make potato wedges crispy in the oven?
Pat the potatoes dry before coating them with oil, spread them in a single layer, and avoid overcrowding the baking pans. Turning them halfway through baking also helps.

Can I prepare the potato wedges ahead of time?
You can wash and cut the potatoes ahead of time. Keep them submerged in cold water in the refrigerator to prevent browning. Drain and thoroughly dry them before seasoning and baking.

Can I make these potato wedges in an air fryer?
Yes! Arrange the seasoned wedges in a single layer in the air fryer basket. Cook at approximately 380°F for 20–25 minutes, turning or shaking halfway through. Cooking time will depend on the thickness of the wedges and your air fryer.

Can I make these potato wedges without cayenne pepper?
Absolutely! Simply omit the cayenne pepper for a milder flavor. The garlic, onion, paprika, and Parmesan still provide plenty of seasoning. 

Mom's Old-Fashioned Chicken in Tomato Sauce

A comforting family supper with tender chicken, fresh vegetables, and savory herbs.

This chicken recipe comes straight from my mother's recipe box. She made it regularly for supper, and it was always a family favorite. The chicken cooks slowly in a flavorful tomato sauce filled with onions, garlic, celery, sweet peppers, mushrooms, and a blend of herbs.

The chicken turns out tender and juicy, absorbing all the wonderful flavors of the vegetables and seasonings as it simmers. Served over cooked pasta with a sprinkle of grated Parmesan cheese, it makes a hearty and satisfying meal.

At first glance, this recipe might look like it requires a lot of ingredients or takes a great deal of time to prepare. Don't let that fool you! It is actually quite simple to make. Most of the work involves chopping vegetables and letting everything simmer together on the stovetop.

It's one of those comforting homemade meals that brings everyone to the table, and it is still one of my family's favorite dishes.

Ingredients:

3–4 lb. chicken pieces
1/4–1/2 cup all-purpose flour
Salt and pepper, to taste
2 Tbs. olive oil
2 Tbs. butter
1 onion, chopped
3 garlic cloves, minced
2 celery ribs, chopped
1 sweet pepper, cut into thin strips
2 (4 oz.) cans mushrooms, drained
1 can (28 ounces) diced tomatoes
1 can (8 ounces) tomato sauce
1 can (6 ounces) tomato paste
1 tsp. basil
1 tsp. oregano
1 tsp. rosemary, crushed
1 tsp. thyme
4 c. cooked pasta
Grated Parmesan cheese, for serving

Directions:

Place the flour in a shallow dish. Dredge each piece of chicken in the flour, coating all sides. Arrange the chicken on a wire rack and let it rest for about 10 minutes so the flour has time to adhere. Season the chicken with salt and pepper.

Heat the olive oil and butter in a large, heavy cast iron skillet or Dutch oven over medium-high heat. Add the chicken pieces without overcrowding the pan. Brown on all sides, turning occasionally to prevent burning. Work in batches if necessary. Transfer the browned chicken to a plate and set aside.

Using the same skillet, add the onion, garlic, celery, and sweet pepper. Cook until the vegetables begin to soften, stirring frequently and scraping up any browned bits from the bottom of the pan. Add the drained mushrooms and stir to combine.

Add the diced tomatoes, tomato sauce, tomato paste, basil, oregano, rosemary, and thyme. Stir until the tomato paste is incorporated. Bring the mixture to a gentle boil.

Cover the skillet, reduce the heat to low, and simmer for 30 minutes, allowing the flavors to blend together.

Return the browned chicken pieces to the skillet, nestling them into the tomato and vegetable mixture. Cover and simmer for another 50–60 minutes, or until the chicken is tender and reaches an internal temperature of 165°F in the thickest part, away from the bone.

Spoon the cooked pasta onto serving plates. Top with the chicken and plenty of the tomato vegetable sauce. Sprinkle with grated Parmesan cheese before serving.

Tips for Best Success:

Choose your favorite chicken pieces: Bone-in chicken thighs, drumsticks, and breasts all work well. Using a combination gives everyone a choice.
Don't skip browning the chicken: Browning adds flavor and gives the finished dish a richer taste.
Let the flour rest: Allowing the coated chicken to sit for about 10 minutes helps the flour stick better during browning.
Avoid overcrowding the skillet: Brown the chicken in batches so the pieces develop a nice golden exterior instead of steaming.
Cook the vegetables until just tender: They will continue cooking in the tomato sauce, so there is no need to cook them completely at this stage.
Use low heat when simmering: A gentle simmer allows the chicken to cook slowly without scorching the thick tomato sauce.
Check the chicken temperature: Use a meat thermometer to make sure the thickest part reaches at least 165°F. Dark meat may become even more tender when cooked beyond that temperature.
Give the sauce time to develop flavor: This dish tastes wonderful after the chicken has had time to simmer with the vegetables and herbs.

Variations and Substitutions:

Chicken pieces: Use chicken thighs, drumsticks, or boneless chicken thighs. Adjust cooking time as needed for boneless pieces.
Sweet peppers: Red, green, yellow, or orange bell peppers all work nicely. Use whichever you have available.
Vegetables: Add sliced zucchini or carrots for additional vegetables.
Herbs: Italian seasoning can be substituted for the individual herbs if that is what you have on hand.
Tomatoes: Crushed tomatoes can replace diced tomatoes if you prefer a smoother sauce.
Pasta: Serve over spaghetti, linguine, fettuccine, egg noodles, or your favorite pasta shape.
Cheese: Parmesan is traditional for serving, but Romano cheese is another delicious option.

Serving Suggestions:

This chicken dish is a complete and satisfying meal when served over pasta with plenty of the tomato and vegetable sauce.

If you would like to add a few sides to round out supper, here are some good choices:

• Garlic bread
• Garden salad
• Steamed green beans
• Roasted vegetabless
• Dinner rolls

How to Store:

• Refrigerator: Allow the chicken and sauce to cool slightly before transferring to an airtight container. Refrigerate within two hours of cooking and store for 3–4 days.
• Freezer: The chicken and tomato vegetable sauce freeze well. Place cooled portions in freezer-safe containers, leaving a little room for expansion. Freeze for up to 3 months for best quality.
• Reheating: Reheat the chicken and sauce in a covered skillet over medium-low heat until heated through, stirring occasionally. Add a little water or chicken broth if the sauce has thickened too much. You can also reheat individual portions in the microwave.

For best results, store the cooked pasta separately from the chicken and sauce so it doesn't become overly soft.

Frequently Asked Questions:

Can I make this chicken recipe ahead of time?
Yes! You can prepare the chicken and tomato sauce a day ahead and refrigerate them. The flavors have even more time to blend together, making this a convenient meal to prepare in advance.

Can I use boneless chicken instead of bone-in chicken?
Absolutely. Boneless chicken thighs or breasts can be used. Since boneless chicken cooks faster, check the internal temperature earlier to prevent overcooking.

Can I make this recipe in a Dutch oven?
Yes! A Dutch oven works wonderfully for this recipe. You can brown the chicken, cook the vegetables, prepare the sauce, and simmer everything in the same pot.

What kind of pasta works best with this chicken?
Spaghetti, linguine, fettuccine, and egg noodles are all good choices. Use whichever pasta your family enjoys.

Can I make the tomato sauce less thick?
Yes. If the sauce becomes thicker than you like, stir in a little chicken broth or water until it reaches your preferred consistency.

How do I know when the chicken is done?
Use a meat thermometer to check the thickest part of the chicken without touching the bone. It should reach at least 165°F.

Can I freeze leftover chicken and sauce?
Yes! The chicken and sauce freeze nicely for up to 3 months for best quality. Thaw overnight in the refrigerator before reheating.

Easy Baked Beans

A Simple Recipe with Brown Sugar, Molasses, and Bacon That's Rich, Sweet, and Full of Homemade Flavor.

If there was one side dish I always looked forward to at family dinners and backyard cookouts, it was homemade baked beans. Usually we make our baked beans from scratch using dried beans, but sometimes we need a dish in a hurry.  That's when we reach for a can of pork and beans. While canned pork and beans make a convenient shortcut, my mom always believed they could be made even better with a few simple pantry ingredients.

When you're really craving homemade baked beans but don't want to wait hours, this recipe is just what you need. Starting with canned pork and beans and adding a few simple ingredients gives you that rich, sweet, smoky flavor in much less time. It's one of those easy recipes I make whenever I get a real hankering for baked beans!

This recipe transforms ordinary canned beans into rich, sweet, smoky baked beans with very little effort. Bacon adds a delicious smoky flavor, while brown sugar, molasses, mustard, and Worcestershire sauce come together to create a flavorful sauce that coats every bean.

One thing I remember about my mom's cooking was that she rarely measured ingredients exactly. If the beans needed a little more sweetness, she'd add another spoonful of brown sugar. If they needed a little more richness, she'd stir in another splash of molasses.

That's part of what makes this recipe so special. You can taste as you cook and adjust the seasonings to suit your family's preferences. Whether you simmer them on the stovetop or bake them in the oven, these homemade baked beans are a comforting, flavorful addition to any meal. 

Ingredients:

1/2 pound bacon, cooked and crumbled (optional)
2 (15 to 16-ounce) cans pork and beans
1 onion, finely chopped
1/3 c. ketchup
1/4 to 1/2 c. brown sugar
2 to 3 Tbs. molasses
1 Tbs. prepared mustard
1 tsp/ Worcestershire sauce
1/4 to 1/2 tsp. hot pepper sauce (optional)
Salt and black pepper, to taste

Directions:

In a medium saucepan, combine the bacon (if using), pork and beans, onion, ketchup, brown sugar, molasses, mustard, Worcestershire sauce, hot pepper sauce, salt, and pepper.

Stir well until all the ingredients are evenly combined.

Place the saucepan over low heat and cook gently for 30 to 45 minutes, stirring occasionally to prevent the beans from sticking to the bottom of the pan.

As the beans simmer, the sauce will thicken and the flavors will blend together beautifully.

Taste and adjust the sweetness, molasses, or seasoning before serving.

Oven Method:

For a richer, thicker sauce, transfer the bean mixture to a lightly greased baking dish.

Bake at 325°F for 45 to 60 minutes, stirring once or twice during baking, until the sauce is thick and bubbly.

Serve warm and enjoy!

Tips for Best Success:

Cook the bacon first: Cook until crisp, then crumble it before adding it to the beans. For extra flavor, sauté the onion in a little bacon drippings.
Adjust the sweetness: Start with 1/4 cup brown sugar and add more if you prefer sweeter beans.
Don't rush the simmering: Low, gentle heat gives the flavors time to blend without scorching the beans.
Stir occasionally: Beans can stick to the bottom of the saucepan, especially as the sauce thickens.
Taste before serving: The molasses, brown sugar, and mustard can be adjusted to suit your taste.
For thicker beans: Bake uncovered in the oven, allowing excess moisture to evaporate.

Variations and Substitutions:

No bacon: Leave it out for a meatless version or use a little smoked paprika for a smoky flavor.
More smoky flavor: Add a dash of smoked paprika or a few drops of liquid smoke.
Less sweetness: Reduce the brown sugar and molasses for a more savory flavor.
More heat: Add extra hot sauce, cayenne pepper, or diced jalapeños.
Different beans: Substitute canned navy beans or great northern beans, though the flavor and texture will differ from traditional pork and beans.
Add extra flavor: Stir in a little diced bell pepper or a small amount of finely chopped celery with the onion.

Serving Suggestions:

These homemade baked beans are a classic side dish for summer cookouts, family dinners, and casual gatherings.

• Serve them alongside:
• Grilled hamburgers and hot dogs
• Barbecue ribs or pulled pork
• Grilled chicken or pork chops
• Fried chicken
• Potato salad and coleslaw
• Cornbread or dinner rolls
• They're especially delicious alongside other traditional barbecue favorites.

How to Store:

• Refrigerator: Allow the beans to cool slightly, then transfer them to an airtight container. Refrigerate within 2 hours of cooking and use within 3 to 4 days.
• Reheating: Warm leftovers in a saucepan over low heat, stirring occasionally. Add a splash of water if the sauce has thickened too much. You can also reheat individual portions in the microwave.
• Freezer: Baked beans can be frozen in an airtight, freezer-safe container for up to 2 to 3 months for best quality. Thaw overnight in the refrigerator before reheating. The texture may soften slightly after freezing.

Frequently Asked Questions:

Can I make these baked beans ahead of time?
Yes! These beans can be prepared a day ahead and refrigerated. Reheat gently on the stovetop or in the oven before serving. The flavors may become even more delicious after resting overnight.

Can I use canned baked beans instead of pork and beans?
Yes. Canned baked beans can be substituted, but they are often already sweetened and seasoned. Reduce the brown sugar and molasses initially, then taste and adjust.

Are these baked beans sweet or savory?
They have a sweet and savory flavor with a smoky richness from the bacon and a little tanginess from the ketchup and mustard. You can adjust the sweetness to your preference.

Can I make these baked beans without bacon?
Absolutely! The bacon is optional. Leaving it out makes a delicious meatless version. A little smoked paprika can help add smoky flavor.

Why are my baked beans watery?
They may need more cooking time. Simmer uncovered on the stovetop or bake uncovered in the oven to allow excess liquid to evaporate and the sauce to thicken.

Can I double this recipe for a cookout?
Yes! Simply double the ingredients and use a larger saucepan or baking dish. Allow extra cooking time if needed, especially when baking a larger quantity.

Can I make these baked beans in a slow cooker?
Yes. Combine the ingredients in a slow cooker and cook on LOW for approximately 3 to 4 hours or HIGH for 1½ to 2 hours, until heated through and the flavors have blended. Cooking time may vary depending on your slow cooker.

Pantry Raisin Oatmeal Muffins

An Easy Homemade Snack with Warm Spices and Pantry Ingredients.

Sometimes the best snacks are the ones you can make with ingredients already sitting in your pantry. These homemade raisin oatmeal muffins are just that kind of recipe.

Made with flour, rolled oats, raisins, and brown sugar, these muffins get their warm, comforting flavor from a blend of cinnamon, nutmeg, and cloves. They bake up soft, flavorful, and just sweet enough to satisfy a snack craving.

We make these muffins when the kids are looking for something to snack on and I don't want to spend extra money buying chips or other packaged snacks to fill that craving. That's when we bring out the mixing bowls and quickly whip up a batch of homemade muffins.

One of the best things about this recipe is how easy it is to change things up. You don't have to use raisins every time. Try raspberries, blueberries, or chocolate chips instead. It's an easy way to make a different treat without needing an entirely new recipe.

Ingredients:

1 c. flour
3/4 c. rolled oats
1/2 c. raisins
1/4 c. brown sugar
1 Tbs. baking powder
3/4 tsp. nutmeg
3/4 tsp. cinnamon
3/4 tsp. salt
1/2 tsp. baking soda
1/4 tsp. cloves
1 egg, slightly beaten
1 c. milk
1/4 c. melted butter, or vegetable oil

Directions:

Preheat the oven to 400°F. Line a 12-cup muffin pan with paper liners or grease the cups well with butter or oil.

In a large mixing bowl, whisk together the flour, rolled oats, raisins, brown sugar, baking powder, nutmeg, cinnamon, salt, baking soda, and cloves.

In a separate medium bowl, combine the slightly beaten egg, milk, and melted butter. Stir until blended.

Pour the wet ingredients into the bowl of dry ingredients. Stir just until everything is moistened. Do not overmix; a few small lumps are perfectly fine.

Spoon the batter evenly into the prepared muffin pan, filling each cup about two-thirds full.

Bake at 400°F for 5 to 7 minutes. Without removing the muffins from the oven, reduce the temperature to 350°F and continue baking for another 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Remove the muffins from the oven and allow them to cool in the pan for a few minutes before transferring them to a wire rack.

Tips for Best Success:

• Don't overmix the batter. Stir just until the dry ingredients are moistened. Overmixing can make muffins tough instead of soft and tender.
• Measure the flour correctly. Spoon flour into your measuring cup and level it off rather than packing it down. Too much flour can make muffins dry.
• Use rolled oats. Old-fashioned rolled oats give these muffins a nice texture. Quick oats can also work, but the finished texture may be a little different.
• Watch the baking time. Ovens can vary, so begin checking the muffins toward the end of the recommended baking time.
• Let them cool slightly. Give the muffins a few minutes in the pan before removing them. This helps them hold their shape.
• Don't skip the spices. The combination of cinnamon, nutmeg, and cloves gives these muffins their warm, fragrant flavor.

Variations and Substitutions:

One of the nicest things about this muffin recipe is that you can change the add-ins depending on what you have available.

• Blueberry muffins: Replace the raisins with blueberries for a fruity variation. Fresh or frozen blueberries will work.
• Raspberry muffins: Use raspberries instead of raisins for a little tartness to balance the sweetness of the brown sugar.
• Chocolate chip muffins: Replace the raisins with chocolate chips for a treat the kids are sure to enjoy.
• Other dried fruit: Try dried cranberries or chopped dried dates in place of the raisins.
• Milk substitutions: You can use a milk alternative if that is what you have available. Choose an unsweetened variety to keep the sweetness balanced.

You can also experiment with different combinations of mix-ins to make each batch a little different.

Serving Suggestions:

These muffins are delicious served slightly warm, when the spices are fragrant and the centers are soft.

• Enjoy one with a glass of cold milk for an afternoon snack.
• Serve with coffee or tea for a simple breakfast.
• Pair with scrambled eggs or fresh fruit for a more filling breakfast.
• Spread a little butter over a warm muffin for an extra comforting treat.
• Pack one in a lunchbox for a homemade snack.

They are also a nice addition to an afternoon snack table when the kids are looking for something homemade.

How to Store:

• At room temperature:  Once completely cooled, store the muffins in an airtight container at room temperature for 2–3 days.
• In the refrigerator: If you want to keep them a little longer, place them in an airtight container and refrigerate for up to 5 days. Keep in mind that refrigeration may make muffins a little firmer.
• In the freezer: These muffins freeze well. Place completely cooled muffins in a freezer-safe container or freezer bag and freeze for up to 3 months. Thaw at room temperature or warm individual muffins in the microwave.

For a freshly baked taste, warm a muffin for a few seconds in the microwave before serving.

Frequently Asked Questions:

Can I use quick oats instead of rolled oats?
Yes. Quick oats can be substituted for rolled oats. The texture will be slightly different, but the muffins should still turn out nicely.

Can I use frozen blueberries or raspberries?
Yes. You can use frozen berries without thawing them first. Fold them gently into the batter to avoid crushing them.

Why shouldn't I overmix muffin batter?
Overmixing develops the gluten in the flour, which can make muffins dense and tough. Stir just until the ingredients are combined.

Can I make these muffins ahead of time?
Yes. These muffins are easy to make ahead. Store them in an airtight container once completely cooled, or freeze them for later.