Mom's No-Knead Toast Bread

A simple homemade bread recipe that's perfect for toast, sandwiches, and everyday meals.

This bread recipe comes from my mother's recipe file and has become one of our favorite everyday loaves. Our family enjoys toast almost every morning, and this bread makes some of the best toast you'll ever eat.

One of the things I love most about this recipe is how easy it is. There is no kneading required. Simply mix the dough, spread it into the pan, let it rise, and bake. It's a wonderful recipe for beginner bread bakers or anyone who wants fresh homemade bread without spending a lot of time working the dough.

Fresh from the toaster with plenty of butter is our favorite way to enjoy it. Sometimes we add jelly, and other times we spread it with cream cheese, sprinkle on Parmesan cheese, and finish it with a little, (or sometimes a lot) garlic powder for a savory treat.

Ingredients:

3 c. Flour
1 Tbs. sugar
1 1/2 tsp. salt
1/4 tsp. baking soda
1 Tbs. instant yeast * (See Notes for active yeast.)
1 c. milk
1/4 c. water
2 Tbs. olive oil or vegetable oil 
yellow cornmeal, to sprinkle in pan

Directions:

Preheat the oven to 350°F. Lightly grease an 8½ x 4½-inch loaf pan and sprinkle the bottom and sides with cornmeal.

In a large bowl, whisk together the flour, sugar, salt, baking soda, and instant yeast.

In a small saucepan, combine the milk, water, and oil. Heat over low heat until the mixture reaches 120°F to 130°F.

Pour the warm yeast and milk mixture into the flour mixture.

Stir with a wooden spoon until thoroughly combined. Continue beating the dough for 2 to 3 minutes until smooth and beginning to look elastic.

Transfer the dough to the prepared loaf pan and spread it evenly.  Cover with a clean tea towel or lightly greased plastic wrap.  Let rise in a warm place for 45 minutes to 1 hour, or until the dough is just crowned above the rim of the pan.

Remove the cover and bake for 22 to 27 minutes, or until golden brown.

Allow the bread to cool in the pan for 5 minutes.
Remove from the pan and place on a wire rack.
Brush the top with butter, if desired.

Cool completely before slicing.

*Notes:

If you are using regular yeast instead of instant yeast, place the yeast into warm water with 1 tsp. sugar. Place in a warm location and allow to proof for 10 minutes. Heat the milk and oil in a small sauce pan until it reaches a temperature of 105° F. No hotter, or it will kill the yeast. 

Tips for Best Success:

• Use fresh yeast for the best rise.
• Check the liquid temperature with a thermometer.
• Don't add extra flour; the dough should be softer than traditional kneaded bread dough.
• Let the bread rise only until slightly above the rim of the pan.
• Cool completely before slicing to prevent a gummy texture.
• Store the bread in a sealed bag once fully cooled to keep it soft.

Variations and Substitutions:

• If you want Whole Wheat Bread, replace 1 cup of the all-purpose flour with whole wheat flour.
• For Honey Bread, substitute honey for the sugar.
• If you want to make Herb Bread, add 1 teaspoon Italian seasoning or dried herbs.
• To make Garlic Bread, add 1 teaspoon garlic powder to the dry ingredients.
• To make Cheese Bread, stir in ½ cup shredded cheddar or Parmesan cheese.

Serving Suggestions:

This bread is perfect for:

• Buttered toast
• Toast with jelly or jam
• Peanut butter toast
• Cream cheese toast
• Garlic Parmesan toast
• Grilled cheese sandwiches
• French toast
• Egg sandwiches
• BLT sandwiches
• Homemade croutons

How to Store:

• Room Temperature:  Store in an airtight container or bread bag for up to 4 days.
• Refrigerator:  Not recommended, as refrigeration can dry out homemade bread.
• Freezer:  Wrap tightly and freeze for up to 3 months. When ready to serve thaw at room temperature and toast as desired.

Frequently Asked Questions:

Can I use active dry yeast?
Yes. Proof it in the warm water with 1 teaspoon of sugar for about 10 minutes before adding it to the dry ingredients.

Why didn't my bread rise?
Old yeast, cool room temperatures, or liquid that was too hot can affect the rise.

Can I use bread flour?
Yes. Bread flour will produce a slightly chewier loaf.

Why is my bread dense?
Too much flour or insufficient rising time can create a dense loaf.

Can I double the recipe?
Yes. Divide the dough between two loaf pans.

Do I need a stand mixer?
No. A wooden spoon works perfectly for this recipe.

Homemade Crunchy Taco Rice Skillet

Skip the boxed mix and make this easy homemade taco rice skillet with simple pantry ingredients.

This recipe comes from my mother's recipe file, and it recently helped solve a supper dilemma at our house. My son and I were craving Hamburger Helper Crunchy Taco, but I couldn't justify paying over two dollars for a box when I already had the ingredients at home.

I remember when those boxed meals cost about a dollar, and even less when they were on sale. After digging through my mother's recipe stash, I found this homemade version. We had tortilla chips in the pantry and everything else we needed on hand.

The result was a flavorful, cheesy taco rice skillet that tasted even better than the boxed version. It's quick, filling, budget-friendly, and made with ingredients you can recognize.

Ingredients: 

1 lb. ground beef
1 onion, chopped
2 cloves garlic, minced
1 Tbs. chili powder
1 1/2 tsp. cumin
1 tsp. salt
1 tsp. pepper
1/2 tsp. paprika
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. oregano
Pinch of cayenne pepper 
1/2 c. salsa
2 2/3 c. chicken broth
1 c. long grain white rice
1 c. shredded sharp cheddar cheese
Tortilla chips

Directions:

In a large cast iron skillet or Dutch oven over medium-high heat, cook the ground beef and onion until the beef is browned and the onion is softened. Drain excess grease if needed.

Add the garlic and cook for 30 seconds.

Stir in the chili powder, cumin, salt, pepper, paprika, garlic powder, onion powder, oregano, and cayenne pepper.
Add the salsa, chicken broth, and rice. Stir well and bring to a gentle simmer. Cover and reduce the heat to low.

Cook for 18 to 22 minutes, stirring occasionally, until the rice is tender and most of the liquid has been absorbed.  Brown rice may require up to 45 minutes and additional broth.

Add the shredded cheddar cheese and stir until it is melted and creamy.  Remove from heat, cover and let stand for 5 minutes.

Serve in bowls topped with tortilla chips, extra cheese, salsa, or your favorite taco toppings.

Tips for Best Success:

• Use freshly shredded cheese for the smoothest texture.
• Stir occasionally while the rice cooks to prevent sticking.
• Keep the heat low once the mixture is simmering.
• Use a tight-fitting lid to help the rice cook evenly.
• Taste before serving and adjust the seasoning if needed.
• Let the skillet rest for 5 minutes before serving, so the flavors can settle.

Variations and Substitutions:

• Use ground turkey or chicken instead of ground beer.
• Add extra cayenne pepper, diced jalapeños, or hot salsa for a spicier flavor.
• Stir in a can of black beans or pinto beans.
• Use Mexican cheese blend or pepper jack cheese, instead of cheddar. 
• Add corn, bell peppers, and diced tomatoes.
• Replace the beef with black beans, pinto beans, or a meat substitute and use vegetable broth for a vegetarian meal.

Serving Suggestions:

Serve with:

• Extra tortilla chips
• Salsa
• Sour cream
• Diced tomatoes
• Shredded lettuce
• Sliced black olives
• Jalapeños
• Guacamole
• Avocado slices
• Mexican-style corn
• Simple green salad

How to Store:

• Refrigerator:  Store leftovers in an airtight container for up to 4 days.
• Freezer:  Freeze in airtight containers for up to 3 months.
• Reheating:  Add a splash of broth before reheating in the microwave or on the stovetop to restore moisture.

Frequently Asked Questions:

Can I use brown rice?
Yes. Brown rice will require additional cooking time and may need extra broth.

Can I make this ahead of time?
Absolutely. It reheats very well for lunches and busy weeknights.

Can I use store-bought taco seasoning?
Yes. Substitute about 2 tablespoons taco seasoning for the spice mixture.

Why is my rice still crunchy?
It may need additional cooking time or a little more broth. Cover and continue cooking until tender.

Can I make this in a Dutch oven?
Yes. A Dutch oven works perfectly for this recipe.

Is this better than the boxed version?
Many people think so because you control the ingredients, seasoning, and amount of cheese.

Old-Fashioned Homemade Brownies with Chocolate Frosting

Rich chocolate brownies topped with a simple homemade frosting from my aunt's recipe collection. 

This brownie recipe came from my aunt and quickly became a favorite in our family. My mother made these brownies often because they were easy, dependable, and always disappeared quickly.

Most of the time she served them plain, allowing the rich chocolate flavor to shine through. For holidays, church suppers, birthdays, and family gatherings, she would often add a layer of chocolate frosting while the brownies were still warm. The frosting melts slightly into the top, creating an extra special treat.

Whether you enjoy them frosted or unfrosted, these old-fashioned brownies are rich, chocolatey, and perfect for sharing.

Ingredients: 

Brownies: 
1/2 c. unsweetened cocoa
2 c. flour
2 c.sugar
4 large eggs
1 c.butter melted
4 tsp. vanilla

Frosting:
1/4 c. evaporated milk or real milk I used evaporated
1/4 c. butter softened
3 c. powdered sugar
1/4 c. unsweetened cocoa

Directions:

Preheat the oven to 350°F. Grease a 9x13-inch baking pan or spray with nonstick cooking spray.

In a large bowl, combine the melted butter and cocoa powder. Beat until smooth.

Add the sugar and flour. Mix until well combined.

Add the eggs and vanilla extract. Mix just until combined. Do not overmix.

Spread the thick batter evenly into the prepared baking pan.

Bake for 25 to 30 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs.  Allow the brownies to cool for about 10 minutes before frosting.

Make the Frosting

In a medium bowl, beat together the softened butter and cocoa powder until smooth.

Add the vanilla extract.

Gradually mix in the powdered sugar.

Add the milk, a tablespoon at a time, until the frosting reaches a smooth, spreadable consistency.  Spread the frosting over the still-warm brownies.

Allow the brownies to cool completely before cutting into squares. 

Tips for Best Success:

• Measure the flour correctly by spooning it into the measuring cup and leveling it off.
• Don't overmix after adding the eggs.
• Frost the brownies while they're still slightly warm for the best texture.
• Start with less milk in the frosting and add more only if needed.
• Use good-quality cocoa powder for the richest chocolate flavor.
• Let the brownies cool completely before slicing for neat squares. 

Variations and Substitutions: 

• Leave them unfrosted. They're delicious on their own and slightly less sweet.
• Stir in 1 cup chopped walnuts or pecans.
• Mix 1 cup semi-sweet chocolate chips into the batter.
• To make mocha brownies, add 1 teaspoon instant espresso powder to the batter.
• Drizzle melted peanut butter over the frosting.
• Use dutch-process cocoa, for a deeper chocolate flavor and darker color.

Serving Suggestions:

Serve these brownies with:

• Cold milk
• Hot coffee
• Hot chocolate
• Vanilla ice cream
• Fresh strawberries
• Raspberries
• Whipped cream

How to Store:

• Room Temperature:  Store in an airtight container for up to 4 days.
• Refrigerator:  Store for up to 1 week.
• Freezer:  Freeze unfrosted or frosted brownies for up to 3 months.
• To Serve:  Thaw overnight in the refrigerator or at room temperature.

Frequently Asked Questions:

Can I make these brownies without frosting?
Absolutely. They're delicious both frosted and unfrosted.

Why are my brownies dry?
Overbaking is the most common cause. Check them around the 25-minute mark.

Can I use regular milk instead of evaporated milk?
Yes. Either works well in the frosting.

Can I make these ahead of time?
Yes. They stay fresh for several days and often taste even better the next day.

Can I double the recipe?
This recipe already fills a 9x13-inch pan. For a larger batch, make two pans.

Can I add nuts?
Yes. Walnuts and pecans are both excellent additions. 

Mom's Tender Pork Chops with Creamy Garlic Gravy

A comforting family recipe for juicy pork chops cooked low and slow in a cast iron skillet.  

My mom's pork chops were always tender, juicy, and full of flavor. She relied on her well-seasoned cast iron skillet and cooked them low and slow, allowing the meat to become perfectly tender while developing a delicious golden-brown crust. She finished the dish with a rich and creamy garlic gravy.  

There was always plenty of gravy to spoon over mashed potatoes or soak up with a piece of bread. This simple family recipe turns ordinary pork chops into a comforting meal that feels like Sunday dinner any night of the week.

Ingredients:  

1 Tbs. olive oil
4 pork chops, bone-in (about 1½ to 2 inches. If the pork chops are thinner, they will cook evenly but will not have time to develop as much golden-brown color on the surface.)
Salt and pepper to taste 
1 Tbs. butter
2 Tbs.  flour
3 cloves garlic, minced
1 c. chicken broth
1 1/2 c. heavy whipping cream
1 tsp. Italian seasoning
Salt and pepper to taste

Directions:

Pat the pork chops dry with paper towels and season both sides generously with salt and pepper.

Add the olive oil to a large cast iron skillet, to coat the entire bottom. 

Place the pork chops in the cold skillet in a single layer.  Turn the heat to high. When the pork chops begin to sizzle, reduce the heat to medium.

Cook for 2 minutes, then flip the pork chops over and cook for 2 minutes on the other side. Continue turning them every 2 minutes until the internal temperature reaches 145°F.

Remove the pork chops from the skillet and let them rest while you prepare the gravy.

Melt the butter in the skillet over medium heat.  Whisk in the flour and cook for 1 minute, stirring constantly, to remove the raw flour taste.

Add the garlic and cook for about 30 seconds until fragrant.

Slowly whisk in the chicken broth, scraping up the flavorful browned bits from the bottom of the pan.  

Gradually whisk in the heavy cream until smooth. 

Stir in the Italian seasoning.

Bring the mixture to a gentle simmer and cook for 5 to 7 minutes, stirring occasionally, until the gravy is thick and creamy.  Season with salt and pepper to taste.

Return the pork chops to the skillet and spoon the gravy over them. Simmer for 1 to 2 minutes until heated through.

Serve with mashed potatoes, rice, biscuits, or crusty bread.

Tips for Best Success:

• Use thick, bone-in pork chops if possible. Chops that are 1½ to 2 inches thick stay juicier and work best with the cold-pan method.
• Start with a cold skillet. This is the key to the recipe. Starting cold allows the pork to cook gradually and evenly instead of seizing up from high heat.
• Pat the pork chops dry. Dry meat browns better and helps create a beautiful golden crust.
• Flip every 2 minutes. Frequent turning helps the chops cook evenly and prevents one side from overcooking.
• Use a meat thermometer. Remove the pork chops when they reach 135°F to 140°F, then finish them in the sauce until they reach 145°F.
• Don't rush the sauce. Let the broth reduce before adding the cream, so the sauce develops rich flavor and the right consistency.
• Rest the pork chops. A short rest before adding them back to the sauce helps keep the juices inside the meat.

Variations and Substitutions:

• Sauté sliced mushrooms after the garlic for a hearty mushroom cream sauce.
• Replace the heavy cream with half-and-half, though the sauce will be thinner and less rich.
• Boneless chops work too, but reduce the cooking time since they cook faster than bone-in chops.
• Stir in 1/4 cup grated Parmesan cheese at the end for an extra savory, creamy sauce.
• Use thyme, rosemary, or a Cajun seasoning blend instead of Italian seasoning for a different flavor profile.
• Use a dairy-free butter alternative and full-fat coconut milk or a dairy-free cooking cream, keeping in mind the flavor will change slightly.

Serving Suggestions:

These creamy garlic pork chops pair well with simple, comforting sides:

• Mashed potatoes
• Seasoned rice
• Buttered egg noodles
• Roasted potatoes
• Steamed green beans
• Roasted asparagus
• Glazed carrots
• Garden salad with vinaigrette
• Warm dinner rolls or crusty bread to soak up the sauce
• For a full comfort-food meal, serve them with mashed potatoes and green beans.

How to Store:

• Store leftover pork chops and sauce in an airtight container in the refrigerator for up to 3 days.
• Freeze in a freezer-safe container for up to 2 months. Cream sauces can separate slightly when thawed, but gentle reheating usually helps bring them back together.
• Reheat gently in a skillet over low heat, adding a splash of chicken broth or cream if the sauce has thickened too much. You can also microwave in short intervals, stirring the sauce between intervals.

Frequently Asked Questions:

Why start pork chops in a cold pan?
Starting in a cold skillet allows the pork chops to cook more evenly from the inside out, helping keep them tender and juicy.

Can I use thinner pork chops?
Yes, but reduce the cooking time. Thinner chops cook quickly and may not develop as much golden-brown color before reaching temperature.

Do I have to use a cast iron skillet?
Cast iron works best because it holds heat evenly and creates excellent browning, but a heavy stainless-steel skillet can also work.

How do I know when pork chops are done?
Use an instant-read thermometer. Pork is done when it reaches 145°F in the thickest part.

Can I make the sauce ahead of time?
Yes. You can make the sauce a few hours ahead and gently reheat it before serving, though it tastes best freshly made.

Can I use chicken breasts instead of pork chops?
You can adapt the sauce for chicken, but the cold-pan method is specifically designed for thick pork chops. Chicken breasts will need different cooking times.

Old-Fashioned Savory Rice

A simple, flavorful rice side dish from my mother's recipe box that's easy to make, budget-friendly, and pairs perfectly with almost any meal.

This seasoned rice recipe comes straight from my mother's recipe box. She made it often because it was inexpensive, easy to prepare, and always a welcome addition to the dinner table. The rice cooks in a flavorful blend of chicken seasoning, herbs, and spices, creating a delicious side dish that tastes much better than many boxed rice mixes.

If you're looking for a simple homemade side dish that goes with chicken, beef, pork, or even vegetables, this recipe is a wonderful addition to your recipe collection.

Ingredients:

2 c. long grain white rice, uncooked
4 c. water 
2 tsp. chicken powder or 2 cubes dissolved in boiling water
1 tsp. garlic powder 
1 tsp. onion powder 
1 tsp. paprika 
1/2 tsp. thyme 
2 Tbs. parsley 
1/2 tsp. salt
1/2 tsp. pepper
3 Tbs. butter

Directions: 

In a large saucepan over medium heat, combine the rice, water, chicken bouillon powder, garlic powder, onion powder, paprika, thyme, parsley, salt, and pepper.  Bring the mixture to a gentle simmer.  

Cover the saucepan with a tight-fitting lid and reduce the heat to medium-low.  Cook for 13 minutes without lifting the lid.

After 13 minutes, check the rice. If the liquid has been absorbed and the rice is tender, add the butter, replace the lid, and let the rice rest for 10 minutes.  If the rice is not yet tender, continue cooking for an additional 5 to 10 minutes. Add a small amount of extra water if needed.

Fluff the rice with a fork before serving.  

Tips for Best Success:

• Use a tight-fitting lid to keep the steam inside.
• Resist the urge to lift the lid while the rice cooks.
• Measure the rice and water accurately.
• Allow the rice to rest after cooking so it finishes steaming.
• Fluff with a fork rather than stirring with a spoon to keep the grains light and separate.
• If using bouillon cubes, dissolve them completely before adding.

Variations and Substitutions:

• Stir in peas, carrots, corn, or mixed vegetables during the last few minutes of cooking.
• Mix in cooked shredded chicken, diced ham, or cooked sausage for a complete meal.
• Try oregano, basil, rosemary, or Italian seasoning.
• Replace part of the water with chicken broth.
• Include a pinch of cayenne pepper or red pepper flakes.
• Brown rice can be used, but it will require additional water and a longer cooking time.

Serving Suggestions:

This seasoned rice pairs well with:

• Baked chicken
• Fried chicken
• Pork chops
• Meatloaf
• Roast beef
• Grilled steak
• Hamburger patties
• BBQ chicken
• Sausage
• Green beans
• Roasted vegetables
• Garden salad

How to Store:

• Refrigerator:  Store leftovers in an airtight container for up to 4 days.
• Freezer:  Freeze in freezer-safe containers or bags for up to 3 months.
• Reheating:  Add a splash of water before reheating in the microwave or on the stovetop to restore moisture.

Frequently Asked Questions:

Can I use chicken broth instead of water?
Yes. Chicken broth adds even more flavor to the rice.

Can I make this ahead of time?
Absolutely. It reheats very well and is great for meal prep.

Why is my rice still hard after cooking?
Different brands of rice absorb liquid differently. Continue cooking and add a little extra water if needed.

Can I double the recipe?
Yes. Use a larger saucepan and maintain the same cooking method.

Can I use instant rice?
This recipe is designed for regular long-grain rice. Instant rice will require different liquid amounts and cooking times.

What can I add for extra flavor?
Try sautéed onions, mushrooms, bell peppers, or additional herbs. 

Skillet Lemon Garlic Chicken with Cream Sauce

Crispy chicken thighs simmered in a rich lemon garlic cream sauce.

This recipe came from one of my son's friends, and it quickly became a favorite around our table. It is one of those meals that tastes like it took hours to prepare, yet it comes together with simple pantry ingredients and a single skillet.

The chicken thighs stay tender and juicy while the creamy lemon garlic sauce adds just the right amount of richness. The thyme and lemon help balance the cream, creating a flavorful dish that pairs beautifully with potatoes, rice, or fresh vegetables.

It's a wonderful recipe for busy weeknights, but it's also nice enough to serve when family and friends come over for supper.

Ingredients: 

6 chicken thighs, (about 1 ½ pounds)
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. paprika
Salt and black pepper, to taste
2 Tbs. olive oil
1 Tbs. butter
1 small shallot, minced or onion
3 cloves garlic, minced
1/2 c. chicken broth
1 Tbs. lemon juice
2/3 to 3/4 tsp. thyme
1/4 tsp. crushed red pepper flakes
1/3 c. heavy cream

Directions:

In a small bowl, combine the garlic powder, onion powder, paprika, salt, and pepper.  Sprinkle the seasoning evenly over both sides of the chicken thighs, then rub the seasoning into the meat.  
  
Heat the olive oil in a large cast iron skillet over medium heat.

Place the chicken thighs skin-side down in the skillet. Cook for 7 to 8 minutes, or until the skin is golden brown and crisp.  Turn the chicken thighs over and continue cooking for 15 to 25 minutes, or until the internal temperature reaches 165°F.  Transfer the cooked chicken to a plate and keep warm.

In the same skillet, add the butter, shallot, and garlic. Cook for about 1 minute, stirring frequently, until fragrant.

Stir in the chicken broth, lemon juice, thyme and crushed red pepper flakes.
Scrape the bottom of the skillet to loosen the browned bits. These add wonderful flavor to the sauce.

Reduce the heat to low and stir in the heavy cream.  Simmer gently for about 5 minutes, stirring occasionally, until the sauce thickens slightly.

Return the chicken thighs to the skillet and spoon some of the sauce over the top.

Serve and enjoy!

Tips for Best Success:

• Pat the chicken dry before seasoning for crispier skin.
• Allow the chicken to cook undisturbed while browning.
• Use fresh lemon juice for the best flavor.
• Simmer the sauce gently after adding cream to prevent curdling.
• Let the chicken rest for a few minutes before serving.

Variations and Substitutions: 

• Substitute boneless chicken thighs for quicker cooking.
• Replace thyme with rosemary or Italian seasoning.
• Add sliced mushrooms when cooking the shallot.
• Stir in baby spinach during the final few minutes.
• Use half-and-half instead of heavy cream for a lighter sauce.
• Add extra lemon juice if you enjoy a brighter citrus flavor.

Serving Suggestions:

This chicken pairs wonderfully with:

• Mashed potatoes
• Buttered egg noodles
• Rice or wild rice
• Roasted potatoes
• Steamed green beans
• Roasted asparagus
• Garden salad
• Homemade biscuits or crusty bread

How to Store:

• Refrigerator:  Store leftovers in an airtight container for up to 4 days.
• Freezer:  Freeze for up to 2 months. The sauce may separate slightly after thawing but usually comes back together when gently reheated.
• Reheating;  Warm in a skillet over low heat until heated through. Add a splash of broth or cream if needed.

Frequently Asked Questions:

Can I use chicken breasts instead?
Yes. Boneless chicken breasts work well, though they may cook more quickly than thighs.

Can I make this ahead of time?
Yes. Prepare the recipe up to a day ahead and gently reheat before serving.

Does the sauce taste strongly of lemon?
No. The lemon adds brightness without overpowering the creamy garlic flavor.

Can I leave out the red pepper flakes?
Absolutely. The dish is still delicious without them.

Why is my sauce too thin?
Allow it to simmer a few minutes longer, or add a little extra cream. 

Old-Fashioned Homemade Cheese Spread

A creamy homemade cheese spread made with three cheeses, garlic, and savory seasonings.

Creamy, Flavorful Homemade Cheese Spread with Cheddar, Monterey Jack, and Pepper Jack.  What could be better for an anytime snack?

Skip the store-bought tubs and make your own rich, creamy cheese spread at home. This old-fashioned recipe combines extra sharp cheddar, Monterey Jack, and pepper jack cheeses with savory seasonings for a spread that is perfect on crackers, vegetables, sandwiches, and more. It comes together quickly in the food processor and tastes far fresher than anything from the grocery store.

When I was growing up, my mom made homemade cheese spread instead of buying the prepared versions from the store. I carried on the tradition, and now my children enjoy making it too.

One thing my mom always insisted on was shredding cheese from a block rather than buying pre-shredded cheese. Freshly shredded cheese melts and blends better, and it doesn't contain the anti-caking agents often found in packaged shredded cheese.

This recipe combines three different cheeses along with garlic and seasonings to create a creamy, spreadable cheese mixture that's perfect for entertaining, snacks, or everyday use. The hardest part is waiting for the flavors to blend together in the refrigerator.

Ingredients:

8 ounces extra sharp cheddar cheese
4 ounces Monterey jack cheese 
4 oz. pepper jack cheese
8 ounces cream cheese, room temperature
2 to 3 cloves garlic, minced
1 Tbs. mayonnaise
1 tsp. paprika 
1 tsp. onion powder
1 tsp. Worcestershire sauce
1 tsp. ground mustard
1/4 tsp. cayenne pepper or ered pepper flakes
1/4 to 1/2 c. half and half, evaporated milk, or whole milk ( depends on the consistency you want)
Salt and pepper to taste 

Directions:

Using the shredding attachment of a food processor, shred the cheddar, Monterey Jack, and pepper jack cheeses.

Replace the shredding blade with the processing blade.  Add the softened cream cheese, garlic, mayonnaise, paprika, onion powder, Worcestershire sauce, ground mustard, and cayenne pepper.
Process until the mixture begins to come together.

With the processor running, slowly drizzle in the half-and-half or milk.  

Continue processing until the spread becomes smooth, creamy, and fluffy, about 3 to 5 minutes. Stop occasionally to scrape down the sides of the bowl. 

Taste and adjust the seasoning with salt and pepper if needed. 
Transfer the cheese spread to a serving bowl or airtight container.

Refrigerate for at least 1 hour before serving to allow the flavors to blend, or serve immediately.

Serve with crackers, vegetables, pretzels, or fresh bread.

Tips for Best Success:

• Use freshly shredded cheese for the smoothest texture.
• Allow the cream cheese to come to room temperature before mixing.
• Add the milk gradually until you reach your desired consistency.
• Chill the spread before serving for the best flavor.
• For a smoother spread, process a little longer after adding the milk.
• Taste before adding salt, since cheese varieties can vary in saltiness.

Variations and Substitutions:

• Replace the pepper jack cheese with additional Monterey Jack cheese.
• Add finely diced jalapeños, extra cayenne pepper, or a dash of hot sauce.
• Substitute smoked cheddar or smoked Gouda for part of the cheddar cheese.
• Add fresh chives, parsley, or dill for a garden-fresh flavor.
• Mix in 4 to 6 slices of cooked, crumbled bacon.

Serving Suggestions:

• Serve with crackers and pretzels.
• Spread on toasted bread or bagels.
• Use as a sandwich spread.
• Serve with celery, carrots, cucumber slices, and bell peppers.
• Add to baked potatoes.
• Spread on burgers or wraps.
• Include on a charcuterie board.

How to Store:

• Refrigerator:  Store in an airtight container for up to 7 days.
• Freezer:  Freezing is not recommended, as the texture may become grainy after thawing.
• Make Ahead:  This cheese spread is even better after chilling overnight.

Frequently Asked Questions:

Can I make this without a food processor?
Yes. Finely shred the cheese and mix with a hand mixer until smooth.

Why is my cheese spread too thick?
Add a little more milk or half-and-half, one tablespoon at a time.

Can I use all cheddar cheese?
Yes. The flavor will be sharper but still delicious.

Can I make it ahead of time?
Absolutely. It tastes even better after the flavors have blended overnight.

What crackers go best with this cheese spread?
Butter crackers, wheat crackers, pretzel crisps, and sturdy artisan crackers all work well.

Can I use reduced-fat cream cheese?
Yes, although the spread may not be quite as rich and creamy.