Easy Skillet Fried Rice with Vegetables

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

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

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

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

Ingredients:

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

Directions: 

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

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

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

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

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

Tips for Best Success:

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

Variations and Substitutions:

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

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

Serving Suggestions:

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

How to Store:

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

Frequently Asked Questions:

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

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

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

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

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

Creamy Chicken Broccoli Casserole

A Quick and Easy Family Dinner Made With Simple Ingredients

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

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

A Little Mayonnaise Nostalgia

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

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

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

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

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

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

Ingredients:

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

Directions:

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

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

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

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

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

Sprinkle the shredded Cheddar cheese evenly over the top.

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

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

Tips for the Best Chicken Broccoli Casserole:

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

Variations and Substitutions:

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

Serving Suggestions:

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

Try serving it with:

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

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

How to Store:

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

Frequently Asked Questions:

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

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

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

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

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

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

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

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

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

Homemade Apple Muffins with Fresh Apples

A simple, comforting muffin recipe made with fresh apples and everyday ingredients. 

Some recipes are more than a list of ingredients and directions. They carry memories with them.

This old-fashioned apple muffin recipe was cut from a newspaper years ago. The clipping is yellowed with age and has several stains from the many times my mother and I made these muffins together. Those stains are part of the recipe's history, and I wouldn't want to erase them.

We often made these muffins with apples we picked from my grandmother's apple trees. She grew the biggest apples I can remember. They were green apples, and we could pick them after a frost. No one ever knew exactly what variety they were. The trees were already growing on the property when my grandparents bought the house.

Later, my grandparents sold the house and moved a short distance down the road. Sadly, the new owners cut down the old apple trees soon after they moved in. It was such a shame because those trees were old and well established, and they had provided so many apples and so many memories.

Whenever I make these muffins, I think about those trees, picking apples with my family, and the times my mother and I stood in the kitchen making batch after batch.

These muffins are tender, warmly spiced, and filled with finely chopped apples. A generous sprinkling of brown sugar on top creates a sweet, slightly crisp topping as the muffins bake.

It's a simple, old-fashioned recipe, but sometimes those are the recipes worth holding onto.

Ingredients:

1 stick butter, softened to room temperature
1/2 c. granulated sugar
3/4 c. brown sugar, packed and divided
1 egg
1 c. buttermilk
1 c. all-purpose flour
1 c. whole wheat flour
1 Tbs. cinnamon
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. ground nutmeg
1/4 tsp. ground cloves
1/4 tsp. salt
2 large apples, peeled, cored, and finely chopped

Directions:

Preheat the oven to 425°F. Grease and flour a 12-cup muffin pan, or line the cups with paper liners.

In a large mixing bowl, beat the softened butter, granulated sugar, and 1/4 cup of the brown sugar until light and fluffy.

Add the egg and beat until thoroughly combined, scraping down the sides and bottom of the bowl at least once.

Gently mix in the buttermilk. The mixture may look slightly curdled at this point, which is perfectly fine.

Add the cinnamon, baking powder, baking soda, nutmeg, cloves, and salt. Mix briefly on low speed until incorporated.

Add the all-purpose flour and whole wheat flour. Mix on low speed just until the flour is incorporated. Do not overmix.

Gently fold the finely chopped apples into the batter.

Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.

Sprinkle the remaining 1/2 cup brown sugar evenly over the tops of the muffins.

Place the muffins in the preheated 425°F oven and bake for 6 minutes. Without opening the oven door, reduce the temperature to 350°F and continue baking for 12 to 16 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Cool.

Let the muffins cool in the pan for several minutes before transferring them to a wire rack to finish cooling.

Tips for Best Success:

• Use room-temperature butter. Softened butter creams more easily with the sugars and helps create a tender muffin.
• Don't overmix the batter. Once the flour is added, mix only until the ingredients are combined. Overmixing can make muffins tough.
• Choose firm, flavorful apples. Tart or slightly tart apples work particularly well because they balance the sweetness of the brown sugar topping.
• Finely chop the apples. Smaller pieces distribute throughout the batter and make every bite full of apple flavor.
• Don't skip the initial high-temperature bake. The 425°F start is part of the original baking method. Lowering the temperature after 6 minutes helps the muffins finish baking without over-browning.
• Don't open the oven during the temperature change. Simply turn the oven down to 350°F and leave the muffins inside.
• Use a light touch when folding in the apples. You want the batter mixed without crushing the apple pieces.
• Check for moist crumbs. A toothpick doesn't need to come out completely dry. A few moist crumbs usually mean the muffins are baked without being overdone.
• Measure the brown sugar carefully. The recipe uses 1/4 cup in the batter and the remaining 1/2 cup for the topping.

Variations and Substitutions:

• Change the Apples:  Try different apples depending on what you have available. Granny Smith, Honeycrisp, Braeburn, Pink Lady, or another firm baking apple can work well.
• Add Chopped Nuts:  For a little crunch, fold 1/2 cup of chopped walnuts or pecans into the batter along with the apples.
• Add Raisins:  Add 1/2 cup raisins for a classic apple-and-raisin combination.
• Make Them More Cinnamon Flavored:  If you love cinnamon, add an extra 1/2 teaspoon to the batter.
• Substitute the Buttermilk:  If you don't have buttermilk, you can make a simple substitute by adding 1 tablespoon of lemon juice or white vinegar to a measuring cup and adding enough milk to make 1 cup. Let it stand for about 5 minutes before using.
• Use All-Purpose Flour:  If you don't have whole wheat flour, you can substitute additional all-purpose flour. The texture will be somewhat lighter and less hearty than the original recipe.
• Reduce the Topping:  The 1/2 cup of brown sugar creates a generous sweet topping. If you prefer less sweetness, you can reduce the amount, although the topping is one of the special features of these muffins.

Serving Suggestions:

These apple cinnamon muffins are delicious warm from the oven with a little butter.

They also make a wonderful breakfast or afternoon snack with:

• A cup of coffee
• Hot tea
• Hot apple cider
• A glass of cold milk
• A bowl of oatmeal
• Fresh fruit

For a special fall breakfast, serve them warm alongside scrambled eggs and bacon.

They also make a lovely addition to a weekend brunch or a holiday breakfast table.

How to Store:

• At room temperature:  Once completely cooled, store the muffins in an airtight container at room temperature for up to 3 days.
• Refrigerator:  If you prefer, refrigerate the muffins in an airtight container for up to 5 days. Bring them to room temperature or warm them slightly before serving.
• Freezer:  Place completely cooled muffins in a freezer-safe bag or container and freeze for up to 3 months. For best results, freeze them individually first so they don't stick together.
• To thaw:  Let frozen muffins thaw at room temperature, or warm them gently in the microwave.

Frequently Asked Questions:

What are the best apples to use for these muffins?
Firm apples with a good balance of sweetness and tartness work especially well. Granny Smith is a dependable choice, but you can use whatever good baking apples you have available.

Do I have to peel the apples?
No, but peeling them gives the muffins a softer texture and is closer to the way this original recipe was written. If you prefer, you can leave the peel on.

Can I grate the apples instead of chopping them?
You can, but finely chopped apples are recommended for this recipe. Grated apples release more moisture and can change the texture of the batter.

Why does the recipe start baking at 425°F?
The initial high temperature helps the muffins rise and develop a nicely domed top. The oven temperature is then lowered to 350°F so the muffins can finish baking without becoming overly browned.

Why do I need to leave the oven door closed when lowering the temperature?
Opening the oven door releases a significant amount of heat. Since these muffins rely on that initial high-temperature bake, keeping the door closed helps maintain the proper baking environment.

Can I make these muffins without whole wheat flour?
Yes. You can replace the whole wheat flour with an equal amount of all-purpose flour. The muffins will have a lighter texture and a slightly different flavor.

Can I reduce the amount of brown sugar on top?
Yes. You can use less brown sugar if you prefer a less-sweet muffin. The original recipe calls for 1/2 cup as a generous topping.

Can I add nuts?
Absolutely. Chopped walnuts or pecans would be delicious with the apples, cinnamon, and brown sugar.

Can I freeze these apple muffins?
Yes. Allow them to cool completely before freezing. Store them in an airtight freezer-safe container or bag for up to 3 months.

A Recipe Worth Saving

Recipes like this one remind us that food can preserve pieces of our family history.

The newspaper clipping may be yellowed and stained, and the apple trees may be gone, but the recipe remains. Every time these muffins are made, a little piece of those old memories comes back to life.

Mom’s Homemade Cheddar Cheese Straws

A Crispy, Cheesy Homemade Snack with a Few Wonderful Family Memories

Some recipes come back into our lives when we need them most.

My mom and I made these cheese straws when my kids were small. Later, when I homeschooled my children, we made them again as a class project. The kids got to help make the dough, roll it out, cut the cheese straws, and, of course, enjoy the finished product.

They were always so good.

Over the years, we bought the cheese straws from the store a few times. When you first started eating them, they tasted pretty good. But after a short time, they developed an oily taste that we just didn't care for. Eventually, we stopped buying them.

I was so happy to rediscover this old recipe.

Today, I'm going to make a batch and revisit some beautiful old memories. There is something special about finding a recipe you haven't made in years and realizing that the taste you remembered was every bit as good as you thought it was.

These homemade cheese straws are made with real sharp Cheddar cheese, butter, flour, and a few simple seasonings. They're crisp, cheesy, and delicious as a snack or alongside a bowl of soup.

And unlike the store-bought kind, you know exactly what went into them.

Ingredients:

1/2 c. butter, softened
4 c. freshly shredded sharp Cheddar cheese
2 c. flour
1 tsp. salt
1/4 tsp. red pepper, optional
2 tsp. milk, or as needed

Directions:

Preheat the oven to 400°F. Lightly grease baking sheets or line them with parchment paper.

In a large mixing bowl, beat the softened butter and freshly shredded Cheddar cheese together with an electric mixer until creamy and thoroughly combined.

Slowly add the flour, salt, and ground red pepper, if using. Mix until a soft dough forms.

If the dough seems too crumbly to hold together, add milk 1 teaspoon at a time, mixing after each addition. Stop as soon as the dough comes together. You may not need all of the milk.

Place the dough on a lightly floured work surface. Roll it into a rectangle approximately 1/2 inch thick.

Using a sharp knife or pizza cutter, cut the dough into strips about 2 inches long.

Place the cheese straws on the prepared baking sheets, leaving about 1 1/2 inches between each piece.

Bake for 10 to 15 minutes, or until the cheese straws are golden brown and crisp.

Allow the cheese straws to cool on the baking sheets for about 5 minutes. Carefully transfer them to a wire rack and allow them to cool completely.

Once cooled, serve and enjoy!

Tips for Best Success:

• Shred the cheese yourself. Freshly shredded sharp Cheddar generally gives the best texture and flavor. Pre-shredded cheese can contain ingredients that keep the shreds from sticking together and may affect how the dough comes together.
• Use softened butter, not melted butter. Softened butter blends more easily with the cheese and helps give the cheese straws their proper texture.
• Add the milk slowly. You may need very little milk. Add only enough to bring the dough together.
• Don't make the dough too wet. The dough should be soft enough to roll but firm enough to handle easily.
• Don't overwork the dough. Mix just until everything is combined and the dough comes together.
• Roll the dough evenly. Keeping the dough around 1/2 inch thick helps the cheese straws bake evenly.
• Watch them closely near the end. Cheese straws can go from golden brown to too dark fairly quickly.
• Let them cool completely. They become crispier as they cool.

Variations and Substitutions:

• Try a Different Cheese:  Sharp Cheddar gives these cheese straws their classic flavor, but you can experiment with other flavorful cheeses. A combination of Cheddar and Monterey Jack, Colby, or Parmesan can be delicious.
• Make Them Spicier:  The ground red pepper is optional, but you can increase it slightly if you enjoy a little heat. A pinch of cayenne pepper can also be used.
• Add Garlic:  For a savory garlic version, add 1/2 teaspoon garlic powder to the dough.
• Add Herbs:  A small amount of dried rosemary, thyme, or Italian seasoning can give the cheese straws a different flavor.
• Make Them Milder:  For a milder cheese straw, substitute mild Cheddar for some or all of the sharp Cheddar.
• Use a Cookie Press:  If you want thinner, more decorative cheese straws, the dough can be experimented with in a cookie press. The baking time may need to be reduced for thinner pieces.

Serving Suggestions:  

Homemade cheese straws are wonderful as a snack, but they can be used in many other ways.

Serve them:

• Alongside tomato soup
• With chili
• With a bowl of vegetable soup
• On a party appetizer tray
• With cheese and crackers
• Alongside sandwiches
• As a snack with tea or coffee
• As part of a holiday appetizer spread

They also make a fun addition to a child's lunch or an afternoon snack.

For a gathering, arrange them in a basket or on a platter and let everyone help themselves.

How to Store:

• Room temperature:  Store them in an airtight container at room temperature for up to 4 to 5 days. Make sure they are completely cool before closing the container so trapped moisture doesn't soften them.
• Freezer:  For longer storage, place completely cooled cheese straws in a freezer-safe container or bag. Separate layers with parchment paper if needed. Freeze for up to 2 months for the best quality.
• To restore crispness:  If the cheese straws lose some of their crisp texture, place them in a 300°F oven for a few minutes. Let them cool before serving.

Frequently Asked Questions:

What kind of cheese is best for cheese straws?
Sharp Cheddar is an excellent choice because it provides a strong cheese flavor. Freshly shredded cheese is recommended.

Can I use pre-shredded Cheddar cheese?
Yes, but freshly shredded cheese is preferred for the best texture and flavor.

Why is my dough crumbly?
The dough may simply need a little more moisture. Add milk 1 teaspoon at a time, mixing after each addition, until the dough holds together.

How much milk will I need?
The recipe calls for 2 teaspoons of milk, or as needed. Depending on your flour, cheese, and the moisture in your butter and cheese, you may need less or slightly more. Add it gradually rather than all at once.

Can I leave out the red pepper?
Absolutely. The red pepper is optional. Leaving it out will give you a milder, classic cheesy flavor.

How thick should I roll the dough?
The original recipe calls for the dough to be rolled to approximately 1/2 inch thick. Try to keep the thickness as even as possible so the cheese straws bake evenly.

Why aren't my cheese straws crisp?
Make sure they are baked until golden brown and crisp, and allow them to cool completely before storing. Moisture trapped in a container can cause them to soften.

Can I make the dough ahead of time?
Yes. The dough can be wrapped tightly and refrigerated before rolling and baking. Allow it to sit for a short time at room temperature if it becomes too firm to roll easily.

Can children help make these?
Yes! This is one of the reasons this recipe has such a special place in my family. Kids can help measure ingredients, shred cheese with supervision, roll the dough, and cut the strips with an age-appropriate tool. An adult should always handle the oven and hot baking sheets.

A Recipe Full of Memories:

I love rediscovering recipes like this one.

What started as something my mom and I made when my children were little eventually became a homeschool class project. Years later, finding the recipe again brought all those memories back.

The store-bought version may have been convenient, but it never quite compared with making these at home.

Sometimes the best recipes aren't the newest ones. They're the ones that have already given us years of good food, laughter, and memories.

I'm looking forward to making these again and enjoying a little taste of those beautiful old days.

Mom’s Slow-Baked Beef Short Ribs

Tender, Fall-Off-the-Bone Ribs with a Simple Homemade Sauce

There is something wonderful about a meal that doesn't require a long list of fancy ingredients to taste delicious. These slow-baked beef short ribs are a perfect example.

The ribs are seasoned simply with salt, pepper, garlic powder, and onion powder, then baked at a low 200°F temperature for 5 to 6 hours. The slow cooking gives the beef plenty of time to become tender and juicy until the meat practically falls off the bone.

The sauce is made with pantry staples, including tomato sauce, ketchup, vinegar, Worcestershire sauce, chili powder, and dried mustard. Using both tomato sauce and ketchup gives the sauce a little more depth than a sauce made with ketchup alone.

This is a comforting, old-fashioned meal that is easy to put together and lets the oven do most of the work.

Ingredients:

3 to 4 pounds beef short ribs
Salt and pepper, to taste
1 Tbs. garlic powder
1 Tbs. onion powder
1 onion, chopped
1 can (8 ounces) tomato sauce
1/2 c. ketchup
1 1/2 c. water
3 Tbs. vinegar
3 Tbs. Worcestershire sauce
1 1/2 Tbs. granulated sugar or brown sugar
1 Tbs. chili powder
1 Tbs. dried mustard

Directions:

Preheat your oven to 200°F.

Generously season both sides of the beef short ribs with salt, pepper, garlic powder, and onion powder.

Arrange the seasoned ribs in a Dutch oven or roasting pan.

In a medium bowl, combine the onion, tomato sauce, ketchup, water, vinegar, Worcestershire sauce, sugar, chili powder, and dried mustard. Stir until well combined.

Pour half of the sauce over the ribs. Turn the ribs over, then pour the remaining sauce over the top.

Cover the Dutch oven or roasting pan tightly with a lid.

Bake at 200°F for 5 to 6 hours, or until the beef is very tender, and the meat is falling away from the bones.

Carefully remove the ribs from the pan and serve with some of the sauce spooned over the top.

Tips for Best Success:

• Use a tightly covered pan. Keeping the pan covered helps hold in moisture during the long cooking time.
• Don't rush the cooking. The low 200°F temperature is intentional. Give the ribs the full cooking time they need to become tender.
• Check for tenderness rather than relying only on the clock. Ribs can vary in size, so begin checking around the 5-hour mark.
• Season both sides of the ribs. This gives the beef flavor throughout rather than relying only on the sauce.
• Don't worry if the ribs don't look done at 5 hours. If the meat isn't tender enough to pull easily from the bone, cover them again and continue baking.
• Let the ribs rest for a few minutes before serving. This makes them easier to handle and serve.

Variations and Substitutions:

• Apple cider vinegar: Use apple cider vinegar in place of regular vinegar for a slightly sweeter flavor.
• Brown sugar: Substitute brown sugar for the granulated sugar for a deeper, slightly molasses-like flavor.
• Spicier ribs: Add a pinch of cayenne pepper or a little hot sauce to the sauce.
• Milder flavor: Reduce the chili powder if you prefer a less pronounced chili flavor.
• Yellow mustard: If you don't have dried mustard, a small amount of prepared yellow mustard can be used, although it will slightly change the texture and flavor of the sauce.
• Tomato sauce and ketchup: Keep both if possible. The combination gives the sauce a richer tomato flavor and a nice balance of sweetness and tanginess.

Serving Suggestions:

These tender beef short ribs pair especially well with classic comfort-food sides.

Try serving them with:

• Mashed potatoes
• Buttered corn
• Green beans
• Creamed peas
• Roasted or glazed carrots
• Coleslaw
• Macaroni and cheese
• Homemade biscuits
• Cornbread

Spoon some of the flavorful sauce from the pan over the ribs and mashed potatoes for an especially comforting meal.

How to Store:

• Refrigerator:  Allow leftover ribs to cool, then place them in an airtight container along with some of the sauce. Refrigerate for up to 3 to 4 days.
• Freezer:  For longer storage, place the cooled ribs and sauce in a freezer-safe container or freezer bag. Freeze for up to 3 months for the best quality.
• To reheat:  Thaw frozen ribs in the refrigerator overnight. Reheat gently in a covered baking dish at 300°F until heated through. Adding a little of the reserved sauce or a splash of water can help keep the meat moist.

Frequently Asked Questions:

Can I cook these beef ribs at a higher temperature?
Yes, but the cooking time will need to be adjusted. The original recipe is specifically designed for low-and-slow cooking at 200°F, which helps produce very tender ribs.

How do I know when the ribs are done?
The best indication is tenderness. The meat should be very tender and pull away from the bone easily. If it is still tough, cover the pan and continue cooking.

Can I make these ribs ahead of time?
Yes. The ribs can be cooked a day ahead and refrigerated in their sauce. Reheat them gently in a covered dish before serving.

Can I use boneless beef short ribs?
Yes. Boneless short ribs can be used, but the cooking time may vary depending on the size and thickness of the pieces. Check them for tenderness as they cook.

Do I need to brown the ribs first?
No. This recipe does not require browning. The ribs are seasoned, covered with sauce, and baked low and slow, making this a particularly easy preparation.

What should I do with the leftover sauce?
Don't throw it away! The flavorful sauce can be spooned over the ribs and mashed potatoes or other side dishes. 

Classic Homemade Apple Pie with a Flaky Crust

A family recipe filled with tender apples, cinnamon, nutmeg, and memories.

When we had apple trees growing in the yard, Mom would cut the apples into slices and freeze them or can them, so she could make apple pies, muffins, and cakes throughout the year. She also used those apples to make homemade applesauce.

Warm spices filled the air when you walked into the house. We knew that something good was going to come out of the oven for supper dessert.

This old-fashioned apple pie is one of those recipes that brings back those memories. The filling is made with apples, cinnamon, allspice, nutmeg, sugar, butter, and a little lemon juice, all tucked inside a homemade double crust.

It is the kind of apple pie that feels right at the end of a family meal—especially when served warm with a scoop of vanilla ice cream.

Ingredients:

Apple Filling:
1/2 c. butter
4 Tbs. flour
1 Tbs. lemon juice
1/2 c. white sugar, brown sugar, or a mixture of both
1 1/2 tsp. cinnamon
1/4 Tbs.allspice
1/4 Tbs. nutmeg
6–8 apples, cored, peeled, and thinly sliced about 1/4-inch thick

Homemade Pie Crust:
2 c. flour
3/4 tsp. salt
3/4 c. shortening or lard
4–8 Tbs. cold water

Directions:

Heat the oven to 425°F when you begin to assemble the pie. Prepare one deep-dish 9-inch pie pan.

In a large bowl, whisk together the flour and salt.

Cut in the shortening using a pastry cutter. You can also use two knives held together in one hand. Continue until the shortening is reduced to pieces about the size of small peas.

Gradually add the cold water, 1 tablespoon at a time, stirring gently with a fork after each addition. Add only enough water for the dough to hold together and form a smooth ball. You may need anywhere from 4 to 8 tablespoons, depending on the humidity.

Divide the dough into two portions, making one portion slightly larger for the bottom crust.

Shape each portion into a disc and place each one in a separate plastic bag or wrap in plastic wrap. Refrigerate for at least 2 hours.

Melt the butter in a large saucepan over medium heat.
Add the sliced apples and sprinkle the flour, sugar, cinnamon, allspice, and nutmeg over the apples. Add the lemon juice.

Gently stir until the apples are evenly coated with the sugar, flour, butter, and spices.

Cook over medium heat for about 5 minutes, stirring gently, until the apples begin to soften. Remove the saucepan from the heat and allow the filling to cool slightly while you roll out the crust.

Lightly flour your work surface and rolling pin. 
Start with the larger portion of dough for the bottom crust. Roll from the center outward, turning the dough as needed. If it begins to stick, lightly sprinkle both the dough and work surface with flour.

Roll the dough into approximately a 12-inch circle. Carefully transfer it to the pie pan, gently pressing it into the bottom and sides of the pan. Trim any excess dough from around the edge.

Spoon the slightly cooled apple filling into the crust. Don't worry if it looks like there are too many apples. Mound them into the pie and gently press them down so they fit snugly.

Remove the second dough disc from the refrigerator. 

Lightly flour your work surface and rolling pin and roll the dough into another 12-inch circle.

Carefully place the top crust over the apples.

Tuck the edge of the top crust underneath the edge of the bottom crust. Press the two crusts together and flute or crimp the edges with your fingers or a fork to seal them.  Trim away any excess dough.

Cut 4–5 small slits in the top crust to allow steam to escape.

Bake at 425°F for 15 minutes. Reduce the oven temperature to 350°F and continue baking for 35–45 minutes, or until the apples are tender and the crust is a rich golden brown.

Remove the pie from the oven and allow it to cool for at least 1 hour before slicing. This gives the filling time to set.

Serve and enjoy!

Tips for the Best Homemade Apple Pie:

Use firm apples. Apples that hold their shape during cooking will give the pie a better texture.
Slice the apples evenly. Keeping the slices close to 1/4-inch thick helps them cook more evenly.
Don't skip the chilling time. Cold dough is easier to work with and helps produce a tender, flaky crust.
Add water slowly to the crust. You may not need all 8 tablespoons. Add just enough for the dough to come together.
Don't overwork the dough. Mix and handle it only until it forms a dough. Overworking can make the crust tough.
Don't worry about the apple mound. The apples will cook down as the pie bakes, so it's perfectly fine if they are piled high when you first assemble the pie.
Watch the crust during baking. If the edges begin browning too quickly, loosely cover them with strips of aluminum foil.
Let the pie cool before cutting. Cutting into it too soon can cause the filling to run instead of setting nicely.

Variations and Substitutions:

Sugar: Use all white sugar, all brown sugar, or a combination of the two. Brown sugar gives the filling a slightly deeper, richer flavor.
Apples: Try a combination of sweet and tart apples for a more complex apple flavor.
Spices: Adjust the cinnamon, allspice, or nutmeg to suit your taste.
Shortening: The shortening gives this crust its classic flaky texture. If you prefer, you can use a favorite homemade butter-based pie crust instead.
Crust topping: Instead of a traditional full top crust, make a lattice crust for a pretty presentation.
Crumb topping: For a different take on the classic, replace the top crust with a buttery crumb topping.

Serving Suggestions:

This apple pie is delicious served:

• Warm with a scoop of vanilla ice cream
• With a spoonful of whipped cream
• With a drizzle of caramel sauce
• Alongside a cup of coffee or hot tea
• As a cozy dessert after a family dinner

For an especially nostalgic treat, serve a warm slice just as Mom did, when the house was filled with the smell of baked apples and cinnamon.

How to Store Apple Pie:

• At room temperature: Cover the cooled pie and store it at room temperature for up to 2 days.
• In the refrigerator: For longer storage, cover the pie well and refrigerate for up to 4–5 days.
• To freeze: Allow the baked pie to cool completely. Wrap it tightly in plastic wrap followed by aluminum foil and freeze for up to 3 months. Thaw in the refrigerator before reheating.
• To reheat: Warm individual slices in the microwave, or place the whole pie in a 350°F oven until heated through.

Frequently Asked Questions:

What are the best apples for apple pie?
Firm apples that hold their shape when baked work especially well. You can also combine sweet and tart apples for a balanced flavor.

Can I use frozen apples?
Yes. This is actually a wonderful way to use apples from the garden or an apple tree. Mom would slice and freeze apples so she could use them later for pies, muffins, cakes, and applesauce.

If using frozen apples, thaw and drain off excess liquid before making the filling.

Why does my apple pie have a soggy bottom crust?
Too much moisture in the filling can make the bottom crust soggy. Cooking the apples briefly before assembling the pie helps reduce some of that moisture. Also, make sure the filling isn't extremely hot when it goes into the crust.

Why did my apple pie turn out watery?
Some apples release more liquid than others. Allowing the pie to cool for at least an hour gives the filling time to thicken and set.

Why did my pie crust turn out tough?
Overworking the dough or adding too much water can make a pie crust tough. Mix the dough only until it comes together, and add the water gradually.

Can I make the pie crust ahead of time?
Yes. The dough can be prepared ahead of time and refrigerated until you're ready to roll it out. Keeping the dough chilled makes it easier to handle.

How long should apple pie cool before slicing?
Let the pie cool for at least 1 hour before slicing. This allows the filling to set so you get a neater slice. 

Mom’s Sauerkraut, Potatoes and Ring Baloney

A Simple Family Favorite with Old-Fashioned Flavor

Growing up, I never liked sauerkraut. My mom, dad, and grandfather loved it, but I wanted nothing to do with it. Whenever Mom made sauerkraut with potatoes and sausage, I would pick every piece of sauerkraut off my plate and give it to her.

Years later, my taste buds finally changed, and I realized sauerkraut wasn't nearly as bad as I remembered. In fact, I discovered that it adds a wonderful tangy flavor to the potatoes and sausage that wouldn't be there otherwise.

This is a simple, old-fashioned meal that doesn't require much preparation. The sauerkraut, potatoes, and sausage bake together in one dish, creating a hearty and comforting meal with very little fuss. It's the kind of recipe that reminds me how our tastes can change over the years—and how sometimes the foods we didn't appreciate as children become foods we enjoy as adults.

Ingredients:

2 (14 ounce cans) sauerkraut, undrained 
5 or 6 potatoes, peeled and quartered
1 c. water
1 pound ring baloney, or hotdogs
1 tsp. caraway seeds
1 bay leaf
1/4 tsp. pepper

Directions:

Preheat the oven to 350°F.

In a Dutch oven or oven-safe baking dish, add the undrained sauerkraut, quartered potatoes, water, caraway seeds, bay leaf, and pepper. Stir gently to combine.

Arrange the ring baloney or hot dogs evenly over the top of the sauerkraut and potatoes.

Cover the Dutch oven or baking dish with a lid and place it in the preheated oven. Bake for about 1 hour, or until the potatoes are easily pierced with a fork.

If the potatoes are still firm, cover the dish again and continue baking for another 15 to 30 minutes, or until tender.

Carefully remove the bay leaf before serving. Spoon the sauerkraut, potatoes, and sausage onto plates and enjoy!

Tips for Best Success:

• Cut the potatoes into similar-sized pieces. This helps them cook evenly.
• Use the sauerkraut undrained. The liquid provides moisture and helps the ingredients cook together.
• Check the potatoes for doneness. Cooking time can vary depending on the size of the potato pieces.
• Keep the dish covered while baking. This helps prevent the sauerkraut and potatoes from drying out.
• Don't forget the bay leaf. Remember to remove it before serving.
• Prefer milder sauerkraut? You can drain and lightly rinse it if the flavor is too strong for your taste. Keep in mind that this will make the finished dish milder than the original recipe.

Variations and Substitutions:

• Ring baloney: Substitute smoked sausage, kielbasa, or another fully cooked sausage you enjoy.
• Hot dogs: Hot dogs work well when you want an inexpensive and familiar option.
• Potatoes: Yellow or red potatoes can be used in place of regular russet potatoes. They may hold their shape especially well during baking.
• Caraway seeds: If you're not a fan of caraway, you can leave them out. They add a distinctive flavor but aren't essential to the recipe.
• More sausage: If your family loves sausage, you can increase the amount to make the meal even heartier.
• Milder flavor: For a less tangy sauerkraut flavor, drain and rinse the sauerkraut before adding it to the dish.

Serving Suggestions:

This is a hearty meal on its own, but you can serve it with a few simple sides.

• Crusty bread or dinner rolls
• Cornbread
• Applesauce for a touch of sweetness alongside the tangy sauerkraut
• A simple green salad
• Steamed green beans
• Roasted or steamed vegetables

How to Store:

• Refrigerator: Allow leftovers to cool, then place them in an airtight container and refrigerate within 2 hours of cooking. Store in the refrigerator for 3 to 4 days.
• Reheating:  Reheat individual portions in the microwave or reheat larger portions gently on the stovetop or in the oven until heated through.
• Freezer:  For longer storage, you can freeze the cooked sauerkraut, potatoes, and sausage in an airtight freezer-safe container for up to 2 to 3 months. The potatoes may become somewhat softer after freezing and thawing.

Frequently Asked Questions:

Can I use fresh sauerkraut instead of canned?
Yes. You can use refrigerated or fresh sauerkraut, but you may need to adjust the amount of liquid depending on how moist the sauerkraut is.

Do I have to use ring baloney?
No. Ring baloney is what makes this recipe feel especially old-fashioned, but smoked sausage, kielbasa, or hot dogs can be substituted.

Can I make this recipe without caraway seeds?
Absolutely. Caraway seeds add a traditional flavor that pairs well with sauerkraut, but you can leave them out if you don't care for them.

Why are my potatoes taking longer to cook?
The cooking time depends on the size of your potato pieces and your oven. If the potatoes are still firm after an hour, simply cover the dish and continue baking for another 15 to 30 minutes.

Can I make this recipe less sour?
Yes. Drain and lightly rinse the sauerkraut before using it. This will reduce some of its tangy flavor.

What kind of potatoes work best?
Russet, Yukon Gold, or red potatoes will all work. The most important thing is to cut them into fairly even pieces so they cook at about the same rate.