Homestyle Meatballs with Creamy Cheesy Potatoes

Tender, flavorful meatballs baked over creamy, seasoned potatoes for an easy, comforting family meal.

There is something special about the kind of meals that require very little fuss yet fill the whole house with an irresistible, comforting aroma. Growing up, our table wasn't about fancy techniques or hard-to-find ingredients; it was about simple, honest food that was hearty, filling, and packed with deep, satisfying flavor. These baked meatballs and potatoes are a true reminder of those memories.

By combining lean ground beef with a punchy, spiced ground sausage, we get meatballs that are loaded with savory goodness in every single bite. But the real magic happens underneath, where a bed of sliced potatoes gets tossed in garlic, smoked paprika, and onion powder, then baked with a splash of cream until they absorb all those rich, bubbling meat juices.

Topped with just the right amount of melted cheese, everything cooks together in one cozy dish. It's the ultimate hassle-free, stick-to-your-ribs comfort food.  It's the kind of warm, home-cooked meal that makes everyone excited to gather around the family table, give thanks to God for our meal, and start eating.

Ingredients:

For the Meatballs:
1/2 lb. ground beef
1/2 lb. ground pork, spicy, or your favorite
1 onion, chopped fine
1 egg
1/4 c. breadcrumbs, cracker crumbs, or crushed stuffing mix
1/4 c. Parmesan cheese
2 garlic cloves, minced
2 Tbs. parsley
1 tsp. onion powder
Salt and pepper, to taste

For the Potatoes and Cheese:
4 to 5 medium potatoes, peeled and thinly sliced
2 Tbs. olive oil
1/2 c. heavy cream (or milk)
1 tsp. smoked paprika
1 tsp. garlic powder
1 tsp. onion powder
Salt and pepper, to taste
1 c. mozzarella, sharp cheddar, or Pepper Jack cheese, shredded

Directions:  

Preheat the oven to 350°F. Lightly grease or butter the bottom and sides of a 2.3 to 3 quart baking dish.

In a large mixing bowl, combine the ground beef, spicy ground sausage, finely chopped onion, egg, breadcrumbs, Parmesan cheese, minced garlic, parsley, onion powder, salt, and pepper.

Gently mix with your hands or a fork just until everything is combined. Be careful not to overmix, as this can make the meatballs tough.

Shape the mixture into meatballs about 11/2 inches in diameter. You should get approximately 14 to 16 meatballs, depending on their size.

Place them on a plate or baking sheet and refrigerate for 10–15 minutes while the oven finishes heating. Chilling the meatballs briefly helps them hold their shape while baking.

Place the sliced potatoes in a large bowl. Drizzle with the olive oil and toss to coat.

Add the smoked paprika, garlic powder, onion powder, salt, and pepper. Toss again until the potatoes are evenly seasoned.

Arrange the seasoned potato slices in an even layer in the prepared baking dish.  

Place the meatballs evenly over the potatoes.  Then pour the heavy cream or milk over the potatoes and the meatballs.  Cover the baking dish with its lid or tightly with aluminum foil.

Bake for 30 minutes.  Carefully remove the lid or foil. Sprinkle the shredded cheese evenly over the meatballs and potatoes.

Return the dish to the oven, uncovered, and bake for another 10–15 minutes, or until the cheese is melted and bubbly, the potatoes are tender, and the meatballs are cooked through and their internal temperature is 160°F.

Allow the casserole to rest for a few minutes before serving. Spoon the cheesy potatoes onto plates and top with the meatballs.

Serve warm and enjoy!

Tips for Best Success:

• Slice the potatoes thinly and evenly. This helps them cook at the same rate. Slices about ⅛-inch thick work well.
• Don't overmix the meatball mixture. Gentle mixing keeps the meatballs tender.
• Chill the meatballs before baking. Even a short 10–15 minute chill helps them hold their shape.
• Don't overcrowd the dish. The meatballs should have enough room to sit over the potatoes without being packed tightly together.
• Cover the dish for the first part of baking. This helps the potatoes cook through and keeps the casserole from drying out.
• Check the potatoes before serving. If your potato slices are thicker than recommended, they may need a little extra baking time.
• Use a thermometer for the meatballs. The safest way to know they're done is to check that they reach 160°F in the center.
• Let the casserole rest for a few minutes. This gives the creamy sauce a chance to settle and makes serving easier.

Variations and Substitutions:

• Change the sausage.  If you don't like spicy sausage, use mild Italian sausage, regular ground pork, or another favorite ground sausage.
• Try different cheese.  Cheddar, mozzarella, Colby Jack, Monterey Jack, or Pepper Jack all work well. You can even combine two cheeses.
• Use milk instead of cream.  Heavy cream makes the potatoes richer, but regular milk or evaporated milk can be used for a lighter option.
• Add more vegetables.  Thinly sliced onions, bell peppers, mushrooms, or broccoli can be added to the potatoes for extra vegetables and flavor. Keep in mind that adding a large amount of vegetables may increase the cooking time.
• Change the potatoes. Russet potatoes work well, but Yukon Gold or other yellow potatoes are also delicious and give the dish a naturally buttery flavor.
• Add extra seasoning.  If you enjoy bolder flavors, add a little Italian seasoning, dried thyme, or a pinch of red pepper flakes to the potato mixture.

Serving Suggestions:

This meatball and potato casserole is hearty enough to serve as a complete meal, but it also pairs nicely with a simple side.

Try serving it with:

• A crisp green salad
• Steamed green beans
• Roasted broccoli
• Glazed carrots
• Peas
• Corn
• Dinner rolls or crusty bread

A simple green vegetable makes a nice contrast to the rich, cheesy potatoes and savory meatballs.

How to Store:

• Refrigerator: Allow leftovers to cool, then place them in an airtight container and refrigerate.  Store for up to 3–4 days.
• Freezer: The meatballs can be frozen, although the texture of the creamy potatoes may change slightly after freezing and reheating. For best quality, freeze the meatballs separately if possible.
• Reheating: Reheat individual portions in the microwave until heated through, or place leftovers in an oven-safe dish, cover with foil, and warm in a 325°F oven until hot.

Frequently Asked Questions:

Can I use regular ground pork instead of spicy sausage?

Yes. If you prefer a milder flavor, regular ground pork or mild Italian sausage works well. You can add a little red pepper flakes if you still want some heat.

Can I use frozen meatballs?

You can, although homemade meatballs give this recipe the best flavor because their juices cook into the potatoes. If using frozen meatballs, make sure they are fully cooked according to the package directions and adjust the baking time as needed.

What kind of potatoes work best?

Russet and Yukon Gold potatoes both work well. The most important thing is to slice them thinly and evenly so they cook through.

Can I use milk instead of heavy cream?

Yes. Milk can be substituted for the heavy cream. The finished potatoes will be somewhat lighter and less rich.

Can I make the meatballs ahead of time?

Yes. The meatball mixture can be prepared and shaped ahead of time. Keep the uncooked meatballs refrigerated and use them within a safe timeframe, or freeze them for longer storage.

Why do I need to cover the casserole while it bakes?

Covering the dish helps the potatoes cook through by trapping steam and moisture. Removing the cover later allows the cheese to melt and the top to brown.

Easy Homemade Seasoned Brown Rice and Wild Rice

 Nutty wild rice and hearty brown rice come together with savory herbs and spices in this easy homemade side dish.

This homemade seasoned brown and wild rice is an easy, flavorful side dish that is a wonderful alternative to boxed rice mixes. The combination of nutty brown rice and wild rice gives this dish great texture, while a blend of savory herbs and warm spices adds plenty of flavor.

The rice cooks together in one saucepan, making this a simple recipe with very little hands-on preparation. Once everything is combined and simmering, the cooking time does most of the work. A final resting period allows the rice to finish steaming so it becomes tender and fluffy.

We love the combination of brown rice and wild rice, but you can easily adjust the recipe to suit your preferences. Fluff the finished rice gently with a fork before serving for the best texture.

Let's Talk Rice: Why Wild and Brown Make the Cut, and Why White Rice Sits This One Out

When you're putting together a healthy, nourishing meal, not all grains are created equal. Here is why we love using wild and brown rice, and why white rice didn't make it to the plate!

Wild Rice (The Low-Calorie Powerhouse): This isn't actually a true rice, but an aquatic grass—and it is a total superstar. It’s naturally low in calories, packed with plant-based protein, and loaded with antioxidants. Plus, it brings important minerals like magnesium, zinc, and manganese to the table to help support your metabolism and keep your heart happy.

Brown Rice (The Blood Sugar Hero): Unlike white rice, brown rice keeps its nutrient-packed bran and germ layers intact. Because of this, it has a lower glycemic index, which is a fancy way of saying it’s great for keeping your blood sugar steady.

The Dynamic Duo: Both brown and wild rice share some fantastic nutritional perks. They’re both great sources of iron, zinc, and essential B vitamins—including thiamin (B1), niacin (B3), and folic acid (B9).  Plus, it has plenty of dietary fiber that helps lower the long-term risk of type 2 diabetes and heart disease.

Why White Rice Didn't Make the Cut, and Where Does It Stand? Unfortunately, the refining process strips away almost all of its natural nutritional value by removing the bran and germ. Any vitamins or minerals you see in white rice are usually artificially sprayed on or added back in afterward, rather than coming naturally from the grain. 

Ingredients: 

Dry Spice Mix:
1 Tbs. chicken or beef bouillon powder
1 tsp. dried minced onion
1/2 tsp. dried minced parsley
1/4 tsp. garlic powder
1/4 tsp. onion powder
1 tsp. ground turmeric
1/2 tsp. ground cumin
1/4 tsp. ground ginger
1/2 tsp. black pepper
1 1/2 seasoned salt

Rice Mixture:
3 c. water
2 Tbs. butter
1 c. uncooked brown rice
1/3 c. uncooked wild rice 

Directions:

In a medium saucepan, add the chicken or beef bouillon powder, dried minced onion, parsley, garlic powder, onion powder, turmeric, cumin, ginger, black pepper, and seasoned salt. Stir until the seasonings are evenly combined.

Stir in the uncooked brown rice and wild rice, making sure the rice is well coated with the seasoning mixture.

Place the saucepan over medium-high heat, then immediately pour in the water.  Add the butter and stir gently to combine.  Bring the mixture to a boil.

Once boiling, cover the saucepan tightly with a lid and reduce the heat to low. Simmer gently for about 45 minutes, or until the liquid has been absorbed and the rice is tender. Keep the lid on while the rice cooks so the steam stays inside.

Remove the saucepan from the heat, keeping it covered, and let the rice stand for 10 minutes. This allows the rice to finish steaming and absorb any remaining moisture.

Remove the lid and gently fluff the rice with a fork before serving.

Tips for Best Success:

Keep the lid on while cooking. The trapped steam is important for properly cooking the rice.
Use a tight-fitting lid. If your saucepan lid doesn't seal well, moisture can escape, and the rice may not cook properly.
Don't skip the resting time. Letting the rice stand covered for 10 minutes helps finish the cooking process and gives you fluffier rice.
Fluff with a fork. A fork separates the grains without making the rice overly sticky or mushy.
Watch the heat. Once the rice reaches a boil, reduce it to a gentle simmer. Too much heat can cause the liquid to evaporate before the rice is tender.
Use low-sodium bouillon if preferred. Because both bouillon and seasoned salt add sodium, a low-sodium bouillon can help reduce the overall saltiness.
Check your rice if making the recipe for the first time. Different brands and varieties of brown and wild rice can vary in cooking time. If your rice isn't tender when the liquid has been absorbed, add a small amount of hot water, cover, and continue cooking until tender.

Variations and Substitutions:

Use vegetable bouillon: Substitute vegetable bouillon for the chicken or beef bouillon to make a vegetarian-friendly version.
Use olive oil: Replace the butter with olive oil if you prefer.
Add mushrooms: Sauté sliced mushrooms before adding the rice for an earthy, savory variation.
Add vegetables: Stir in cooked peas, carrots, corn, onions, or finely diced bell peppers after the rice has finished cooking.
Add fresh herbs: Finish the rice with chopped parsley, chives, or green onions for a fresh flavor.
Adjust the seasoning: If you prefer a milder rice dish, reduce the black pepper or seasoned salt. For more warmth, add a little extra cumin.

Serving Suggestions:

This seasoned brown and wild rice makes an easy side dish for everyday meals and holiday dinners. Serve it alongside:

• Roasted or baked chicken
• Turkey
• Beef roast
• Pork chops or pork tenderloin
• Grilled steak
• Baked or roasted vegetables
• Green beans or broccoli
• A fresh garden salad

It can also be used as a base for a simple grain bowl. Add roasted vegetables, cooked chicken, beans, or your favorite protein for a more complete meal.

How to Store:

• Refrigerator:  Allow leftover rice to cool, then transfer it to an airtight container and refrigerate within 2 hours of cooking. Store in the refrigerator for 3 to 4 days.
• Reheating:  To reheat, add a splash of water or broth, cover, and heat until steaming hot throughout. You can reheat individual portions in the microwave or reheat larger amounts gently on the stovetop.
• Freezer:  For longer storage, cooled rice can be frozen in an airtight freezer-safe container or freezer bag for up to 3 months. Thaw in the refrigerator and reheat thoroughly before serving.

Frequently Asked Questions:

Can I use white rice instead of brown rice?

You can, but the cooking time and amount of liquid may need to be adjusted because white rice cooks differently from brown rice. This recipe was developed with brown rice and wild rice for their texture and nutritional benefits.

Can I use all brown rice?

Yes, but the texture and cooking time will be different because wild rice has a firmer, chewier texture. The combination of brown rice and wild rice is what gives this recipe its distinctive texture.

Can I make this rice ahead of time?

Yes. Prepare the rice according to the recipe, cool it promptly, and refrigerate it in an airtight container. Reheat it with a small splash of water or broth.

Why does the rice need to rest after cooking?

The 10-minute resting period allows the remaining steam to continue cooking the rice and helps distribute moisture evenly throughout the grains.

Why shouldn't I lift the lid while the rice is cooking?

Removing the lid allows steam to escape. Since the rice cooks using both the liquid and trapped steam, keeping the saucepan covered helps the rice cook evenly.

Easy Baked Chicken with Creamy Herb Sauce

Tender chicken baked in a creamy, herby sauce with onions, peppers, broccoli, and sharp cheddar cheese.

This is one of those easy chicken dinners that tastes like you spent hours in the kitchen, but comes together with surprisingly little effort. Golden-seared chicken breasts are nestled into a rich, creamy herb sauce packed with sweet onions, bell peppers, and tender broccoli, then finished in the oven under a blanket of melted sharp cheddar cheese.

Growing up, it was always a special treat whenever my mom made this, and today it’s one of my own family's absolute favorite weeknight meals. It’s pure comfort food, comes together all in one skillet, and I can almost guarantee you won't have any leftovers!

Ingredients:

4 boneless, skinless chicken breasts
salt and black pepper, to taste
1 Tbs. olive oil
2 Tbs. butter, divided
1 onion, thinly sliced into half rings
1 bell pepper, thinly sliced
2 cloves garlic, minced
1/2 tsp. parsley
1/2 tsp. thyme
1/2 tsp. rosemary
1 Tbs. flour
1 1/2 c. water
1 1/2 tsp. chicken bouillon powder
3/4 c. heavy cream or evaporated milk
1 to 1/2 Tbs. mustard
1 1/2 tsp. honey
1 (10 to 12 oz.) bag frozen broccoli, thawed, drained, and patted dry
1 to 1 1/2 c. extra sharp cheddar cheese

Directions:

Heat the oven to 350°F.

Generously season both sides of the chicken breasts with salt and black pepper.

Heat a large oven-safe cast-iron skillet over medium-high heat. Add the olive oil and 1 tablespoon of butter. Once hot, carefully place the chicken in the skillet.

Sear for 5 to 6 minutes, or until golden brown. Turn the chicken over and cook for another 5 to 6 minutes. The chicken does not need to be completely cooked through at this point.

Transfer the chicken to a plate and cover loosely to keep warm.

Reduce the heat to medium. Melt the remaining 1 tablespoon butter, then add the sliced onion and bell pepper to the skillet. Cook for 4 to 5 minutes, stirring frequently, until the vegetables begin to soften.

Sprinkle the flour over the vegetables and stir well. Cook for 1 to 2 minutes to cook out the raw flour taste.

Stir in the garlic, parsley, thyme, and rosemary. 

Slowly pour in the water and add the chicken bouillon powder. Use a wooden spoon or spatula to scrape up the browned bits from the bottom of the skillet. Bring the mixture to a simmer and cook for 1 to 2 minutes.

Slowly stir in the heavy cream or evaporated milk, mustard, and honey. Continue cooking and stirring until the sauce is smooth and well combined.

Spread the broccoli over the bottom of the skillet. Place the seared chicken breasts on top and spoon some of the sauce over the chicken.

Transfer the skillet to the preheated oven and bake for 15 to 18 minutes.

Carefully remove the skillet from the oven and sprinkle the shredded cheddar cheese over the chicken and broccoli.

Return the skillet to the oven and bake for another 5 to 8 minutes, or until the cheese is melted and the chicken reaches an internal temperature of 165°F.

Remove the skillet from the oven and let the chicken rest for 5 minutes before serving.

Tips for Best Success:

• Don't skip the searing step. Browning the chicken adds wonderful flavor and leaves tasty browned bits in the skillet that become part of the sauce.
• Don't worry about fully cooking the chicken during searing. It will finish cooking in the oven.
• Use an oven-safe skillet. A large cast-iron skillet works especially well for this recipe because it can go directly from the stovetop to the oven.
• Pat the broccoli dry. Excess moisture can thin the sauce.
• Watch the sauce as it reduces. You want it flavorful and slightly thickened before adding the cream.
• Check the chicken with a meat thermometer. The thickest part of each breast should reach 165°F.
• Let the chicken rest. A five-minute rest helps the juices settle so the chicken stays tender and juicy.

Variations and Substitutions:

• Chicken thighs: Boneless, skinless chicken thighs can be used in place of chicken breasts. Cooking time may vary depending on their size.
• Different cheese: Try pepper jack, Monterey Jack, Colby Jack, or a cheddar blend instead of sharp cheddar.
• More vegetables: Mushrooms, spinach, zucchini, or sliced carrots would be delicious additions.
• Fresh herbs: If you have fresh parsley, thyme, or rosemary, you can use them in place of dried herbs. Use roughly three times as much fresh herb as dried.
• A little heat: Add a pinch of red pepper flakes or a dash of hot sauce to the sauce.
• Different mustard: Dijon mustard can be used for a slightly sharper, more sophisticated flavor.

Serving Suggestions:

This creamy chicken is hearty enough to serve as a complete meal with the broccoli, but it's especially good with something to soak up that delicious sauce.

Try serving it with:

• Mashed potatoes
• Buttered egg noodles
• Rice or wild rice
• Crusty bread or dinner rolls
• Roasted potatoes
• A simple green salad

How to Store:

• Refrigerator:  Store leftover chicken and broccoli in an airtight container in the refrigerator for up to 3 to 4 days.
• Reheating:  Reheat gently in the microwave or in a covered skillet over low heat. If the sauce has thickened too much, add a small splash of milk or water while reheating.
• Freezer:  For longer storage, the cooked chicken and sauce can be frozen in an airtight, freezer-safe container for up to 2 to 3 months. Thaw overnight in the refrigerator before reheating. The cream sauce may change texture slightly after freezing and thawing.

Frequently Asked Questions:

Can I use chicken thighs instead of chicken breasts?

Yes. Boneless, skinless chicken thighs work very well in this recipe. Since thighs can vary in size, use an instant-read thermometer to make sure they reach at least 165°F.

Can I use fresh broccoli?

Absolutely. Fresh broccoli can be used instead of frozen. Cut it into small florets so it cooks evenly. You may want to lightly steam or blanch larger florets first.

Can I make this without a cast-iron skillet?

Yes. Use any large oven-safe skillet. If your skillet isn't oven-safe, transfer everything to a baking dish before adding the chicken and baking.

How do I know when the chicken is done?

The safest way is to use an instant-read thermometer. Insert it into the thickest part of the chicken breast; it should register 165°F.

Can I prepare this ahead of time?

You can prepare the sauce and vegetables ahead of time and refrigerate them. For the best texture, sear and bake the chicken closer to serving time.

My Mom's Garlic Parmesan Hash Browns

Crispy and golden on the outside, tender and flavorful inside, these homemade hash browns are a delicious side for breakfast or supper. 

These crispy Parmesan hash browns are a recipe that takes me right back to my mom's kitchen. She would often make hash browns for supper, and somehow she always got them perfectly crispy on the outside while keeping the inside tender and flavorful.

We often had them alongside hamburgers or chicken, but they are delicious enough to make a meal out of on their own. The Parmesan cheese adds a wonderful savory flavor, and since we almost always use garlic in our potatoes, garlic is a must in this recipe.

The shredded potatoes are combined with egg, Parmesan, garlic, and simple seasonings, shaped into patties, and chilled in the freezer before frying. That little extra step helps the hash browns hold their shape and gives them plenty of opportunity to develop that beautiful golden, crispy exterior.

Ingredients:

3 medium potatoes
1 egg
2 garlic cloves, minced
1/3 c. Parmesan cheese 
1 tsp. parsley
1 tsp. paprika
1 tsp. garlic powder
1 tsp. onion powder
1 Tbs. olive oil
1 Tbs. butter
salt and pepper to taste

Directions:

Peel the potatoes and shred them using the shredding blade of a food processor or the large holes of a box grater.

Place the shredded potatoes in a bowl of cold water and let them soak for 5 to 10 minutes. This helps remove excess starch and contributes to crispier hash browns.

Drain the potatoes in a colander. Transfer them to a clean, dry kitchen towel or a piece of cheesecloth. Gather the towel around the potatoes and squeeze and twist firmly to remove as much liquid as possible. The drier the potatoes, the crispier the hash browns will be.

Place the squeezed potatoes in a large bowl. Add the beaten egg, minced garlic, Parmesan cheese, parsley, paprika, garlic powder, and onion powder. Gently mix until everything is evenly combined.

Divide the mixture into 8 portions and shape each one into a firm, flat patty about ½ inch thick. Press the patties together firmly so they hold their shape.

Place the patties on a parchment-lined tray and freeze for 1 hour. Chilling the patties helps them stay together while cooking.

Heat a cast-iron skillet over medium-high heat. Add the olive oil and butter and allow the butter to melt.

Carefully place the frozen potato patties in the hot skillet, leaving a little space between them. Season with salt and pepper, if desired. Cook them without moving them for 3 to 5 minutes, or until the bottoms are deeply golden brown and crisp.

Carefully turn the hash browns over. Season with additional salt and pepper, if desired. Cook for another 3 to 4 minutes, or until the second side is golden brown and crispy and the centers are cooked through.

Transfer the cooked hash browns to a paper towel-lined plate for a minute or two to absorb excess oil. Serve hot and crispy.

Tips for Best Success:

• Squeeze the potatoes really well. This is probably the most important step. Excess moisture will prevent the hash browns from getting wonderfully crispy.
• Don't skip the soaking step. A short soak helps remove excess starch from the potatoes.
• Freeze the patties before frying. This makes them much easier to handle and helps prevent them from falling apart in the skillet.
• Don't overcrowd the pan. Give the patties enough room so they fry rather than steam. Cook in batches if necessary.
• Let them cook undisturbed. Resist the temptation to move the hash browns around while the first side is cooking. They need time to develop that deep golden crust.
• Use medium-high heat. You want the skillet hot enough to crisp the potatoes, but not so hot that the outside burns before the inside is cooked.
• Use freshly grated Parmesan if possible. It melts into the potatoes and provides wonderful savory flavor.
• Make sure the patties are firmly packed. This helps them hold together when you flip them.

Variations and Substitutions:

• Cheddar hash browns: Substitute shredded cheddar cheese for some or all of the Parmesan.
• Cheesy garlic hash browns: Add a little extra Parmesan and another small clove of minced garlic for an even more pronounced flavor.
• Herb hash browns: Add fresh or dried chives, thyme, rosemary, or Italian seasoning.
• Spicy hash browns: Add a pinch of cayenne pepper or red pepper flakes.
• Green onion: Mix in 2 tablespoons of finely sliced green onion for a fresh, savory flavor.
• Different potatoes: Russet potatoes are especially good for crispy hash browns because they are relatively high in starch, but Yukon Gold potatoes can also be used for a slightly creamier interior.
• Cheese substitution: Pecorino Romano can be used in place of Parmesan for a saltier, more robust flavor.
• Butter substitution: You can use all olive oil instead of the combination of olive oil and butter, although the butter adds a nice flavor.

Serving Suggestions:

These crispy potato hash browns make a wonderful side dish for just about any meal.

Serve them with:

• Hamburgers or cheeseburgers
• Grilled or roasted chicken
• Steak
• Meatloaf
• Scrambled or fried eggs
• Bacon or sausage
• Breakfast sandwiches
• A fresh green salad

For breakfast or brunch, top a crispy hash brown with a fried egg and a sprinkle of Parmesan or green onions. For supper, serve them alongside your favorite burger or roasted chicken.

How to Store:

• Refrigerate: Allow the cooked hash browns to cool completely, then place them in an airtight container and refrigerate for up to 3 days.
• Reheat: For the best texture, reheat them in a skillet over medium heat, in an air fryer, or in a hot oven until warmed through and crispy again. The microwave will work, but the hash browns won't be as crisp.
• Freeze: Cooked hash browns can be frozen. Place them in a single layer on a baking sheet until frozen, then transfer them to a freezer-safe bag or container. Freeze for up to 2 months for the best quality.

Frequently Asked Questions:

What potatoes are best for homemade hash browns?

Russet potatoes are a great choice because their higher starch content helps create crispy edges while keeping the inside tender. Yukon Gold potatoes can also be used if you prefer a slightly creamier texture.

Why do you soak the shredded potatoes in water?

Soaking helps remove some of the excess starch from the surface of the shredded potatoes. This helps the potatoes crisp up nicely when fried.

Why do my hash browns fall apart?

The potatoes may not have been squeezed dry enough, or the patties may not have been packed firmly enough. Freezing the shaped patties before cooking also helps them hold together.

Can I make the hash brown patties ahead of time?

Yes. You can shape the patties and freeze them ahead of time. Once they are frozen solid, transfer them to a freezer-safe container or bag. Cook them directly from frozen, adding a little extra cooking time if needed.

Do I have to use a cast-iron skillet?

No. A heavy-bottomed skillet will also work well. Cast iron is especially nice because it holds heat well and helps create a beautifully crisp crust.

Can I make these without Parmesan cheese?

Yes. You can leave out the Parmesan or substitute another hard cheese such as Pecorino Romano. Keep in mind that removing the cheese will slightly change the flavor and texture.

Can I make larger hash brown patties?

You can, but smaller patties are easier to flip and tend to cook more evenly. Keeping them around ½ inch thick helps give you that crispy outside and tender center.

Soft and Cheesy Homemade Pizza Buns

Soft, fluffy buns filled with pizza sauce, melty cheese, and pepperoni make pizza night extra fun.

We love pizza around here, and homemade pizza always seems to taste so much better than the store-bought kind. But every once in a while, it is fun to change things up!

My son was visiting a friend who loves to cook, and instead of making the usual large round or rectangular pizza, his friend brought out little pizza buns. My son couldn't stop talking about how good they were, and he came home with the recipe.

These pizza buns are made much like sweet rolls, except instead of cinnamon and sugar, the dough is spread with pizza sauce and filled with plenty of cheese and pepperoni. Once they're rolled up and sliced, they bake into soft, golden little buns with all the flavors we love in pizza.

They're perfect for supper, an easy weekend lunch, game-day snacking, or whenever you're craving pizza in a slightly different form. You can also customize the filling with your favorite pizza toppings, such as onions, mushrooms, bell peppers, or cooked sausage.

Ingredients:

For the Dough:
1/4 c. warm water
3 1/2 tsp. yeast
1 Tbs. sugar
1 c. milk, lukewarm
1 1/2 tsp. table salt
1 Tbs. garlic powder
1 Tbs. onion powder
3 Tbs.  olive oil
3 1/2 c. flour

For the Filling:
1/2 c. pizza sauce
2 c. mozzarella cheese, Monterey Jack, Cheddar, pepper jack; or your favorite pizza cheese 
1 c. pepperoni, shredded or chopped

Directions:

Lightly grease one or two cake pans, depending on the size of your pans and how you want to arrange the buns, or line the pans with parchment paper.

In a large mixing bowl, combine the warm water, yeast, and sugar. Place the bowl in a warm, draft-free spot and let it stand for 8 to 10 minutes, or until the mixture is frothy.

Add the lukewarm milk, 2 cups of the bread flour, salt, garlic powder, and onion powder. Stir or beat well with a wooden spoon for about 2 minutes.

Add the olive oil and mix for about 1 minute.

Gradually stir in the remaining flour, about 1/2 to 1 cup at a time. You may not need every last bit of flour. Add just enough to make a soft dough that is slightly tacky but not overly sticky.

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

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

Roll out the dough. Gently punch down the dough and turn it onto a lightly floured surface. Roll it into a rectangle approximately 12 × 18 inches.

Spread the pizza sauce evenly over the dough, leaving a small border around the edges.

Sprinkle the shredded cheese and chopped pepperoni evenly over the sauce.

Starting at one of the long edges, tightly roll the dough into a log.

Using a sharp knife or serrated knife, cut the log into 18 pieces, approximately 1 inch thick.
Arrange the buns cut-side up in the prepared cake pans, leaving a little space between them for rising.

Cover the pans with a clean, lint-free kitchen towel and place them in a warm, draft-free location. Let the buns rise for 60 to 90 minutes, or until noticeably puffed.

Near the end of the rising time, preheat the oven to 350°F.

Bake the pizza buns for 25 to 30 minutes, or until they are lightly golden brown and the dough is cooked through.

Remove from the oven and serve warm. If desired, serve with extra warm pizza sauce on the side for dipping.

Tips for Best Success:

• Use lukewarm, not hot, water and milk. Liquid that is too hot can damage the yeast. The liquid should feel comfortably warm to the touch.
• Don't add too much flour. The dough should be soft and slightly tacky rather than stiff. Adding too much flour can make the buns heavy.
• Give the dough enough time to rise. The first rise should be about an hour, but the actual time will depend on how warm your kitchen is.
• Roll the dough evenly. Aim for a fairly even 12 × 18-inch rectangle so the buns are similar in size and bake evenly.
• Don't overfill the dough. It can be tempting to pile on extra cheese and toppings, but too much filling can make the rolls difficult to seal and slice.
• Use a sharp knife. A sharp or serrated knife will help you cut the log cleanly without squashing the rolls.
• Watch the second rise. The buns should look puffy and airy before they go into the oven.
• Let them cool slightly. The filling will be very hot when the buns first come out of the oven, so give them a few minutes before serving.

Variations and Substitutions:

There are so many ways to change up these pizza buns!

• Cheese: Use mozzarella, Monterey Jack, cheddar, provolone, or your favorite pizza blend.
• Pepperoni: Substitute cooked Italian sausage, ham, bacon, or cooked ground beef.
• Supreme pizza buns: Add a combination of finely chopped mushrooms, onions, bell peppers, and olives.
• Spicy: Add sliced jalapeños, crushed red pepper flakes, or spicy Italian sausage.
• Garlic lovers: Brush the baked buns with melted butter mixed with garlic and a little Italian seasoning.
• Extra cheesy: Sprinkle a little Parmesan or Romano cheese over the filling before rolling.
• Dipping sauce: Serve with marinara or extra pizza sauce for dipping.

Serving Suggestions:

Serve these pizza buns warm with a bowl of pizza sauce or marinara sauce for dipping.

They're delicious with a simple green salad, Caesar salad, roasted vegetables, or fresh fruit. They also make a great addition to a game-day spread, potluck, family movie night, or casual party.

For a fun pizza night, put out several dipping sauces and let everyone choose their favorite.

How to Store:

• Refrigerate:  Store leftover pizza buns in an airtight container in the refrigerator for up to 3 to 4 days.
• Reheating:  Warm them in a 350°F oven for about 8 to 10 minutes, or microwave individual buns until heated through. The oven will do the best job of bringing back the soft texture.
• Freezer:  The baked pizza buns can also be frozen. Let them cool completely, then wrap them well and place them in a freezer-safe container or bag. Freeze for up to 2 to 3 months. Thaw in the refrigerator and reheat before serving.

Frequently Asked Questions:

Can I use all-purpose flour instead of bread flour?

Yes. Bread flour gives the buns a slightly chewier texture, but all-purpose flour can be used if that is what you have on hand. Start with less flour and add more only as needed.

Can I make these pizza buns ahead of time?

Yes. You can prepare the dough and assemble the buns ahead of time, then cover and refrigerate them until you're ready to bake. Allow them to sit at room temperature and become puffy before baking.

Can I use different pizza toppings?

Absolutely! These are very easy to customize. Try mushrooms, onions, bell peppers, olives, jalapeños, or cooked meats like sausage, ham, bacon, or ground beef. 

Why is my dough sticky?

A little stickiness is normal. Try lightly flouring your hands and work surface rather than adding a lot of extra flour to the dough. Too much flour can make the finished buns dense.

Can I make smaller pizza buns?

Yes. Cut the rolled log into more pieces for smaller buns. Keep in mind that smaller buns may require less baking time, so start checking them early.

Can I freeze pizza buns?

Yes. Once completely cooled, wrap the baked buns well and freeze them for up to 2 to 3 months. Thaw and reheat before serving.

What should I serve with pizza buns?

Pizza sauce or marinara makes an easy dipping sauce. They're also delicious with a green salad, Caesar salad, or your favorite roasted vegetables. 

Old Fashioned Ground Beef and Vegetable Potato Casserole

This filling casserole combines seasoned ground beef and vegetables with layers of tender potatoes for an easy comfort-food dinner. 

This hearty ground beef and vegetable casserole is a comforting one-dish meal with plenty of flavor and just a little kick. Ground beef is cooked with onion, bell pepper, celery, carrot, and garlic, then seasoned with paprika, red pepper flakes, cayenne, and a few unexpected warm spices.

The vegetables can easily be adapted to what you have on hand, just as my mom did when she made this dish. She often used vegetables from her garden and adjusted the seasonings to give the beef and potatoes a slightly different flavor each time.

The recipe originally came from my mom's brother, who enjoyed cooking. It's one of those old-fashioned family recipes that's hearty, filling, and wonderfully comforting.

Ingredients:

1 pound ground beef
1  onion, chopped
1  green bell pepper, chopped
2  celery stalks, chopped
1  carrot, shredded or chopped fine
2 cloves garlic, minced
1/2 Tbs. paprika
3/4 tsp. black pepper
1/2 tsp. salt
1/4 tsp. crushed red pepper flakes
1/8 tsp. cayenne pepper
1 pinch ground cinnamon
1 pinch ground cloves
1 can peas, undrained
2 Tbs. red wine
1 Tbs. Worcestershire
1 cube beef bouillon or 1 tsp. beef bouillon powder
2 Tbs evaporated milk or half-and-half
2 to 3 potatoes, peeled and sliced

For seasoning the potatoes:
Salt
Black pepper
Paprika
Dried parsley, optional 

Directions: 

Preheat the oven to 350°F. Lightly grease a casserole dish or cast iron Dutch oven.

In a large skillet over medium heat, add the ground beef, onion, bell pepper, celery, carrot, and garlic. Cook for 5 to 8 minutes, breaking up the beef as it cooks, until the beef is browned and the vegetables are tender.

Stir in the paprika, black pepper, salt, red pepper flakes, cayenne pepper, cinnamon, and cloves. Cook for another minute to allow the seasonings to become fragrant.

Stir in the undrained peas, red wine, and Worcestershire sauce. Bring the mixture to a gentle bubble and cook for about 5 minutes, stirring occasionally, until slightly reduced.

Stir in the beef bouillon until completely dissolved. Remove the skillet from the heat and stir in the evaporated milk or half-and-half.

Arrange about one-third of the sliced potatoes in an even layer in the bottom of the prepared casserole dish or Dutch oven. Season lightly with salt, pepper, paprika, and parsley, if using.

Spread half of the beef and vegetable mixture over the potatoes. Add another one-third of the potatoes and season as before. Spread the remaining beef mixture over the potatoes, then finish with the remaining potato slices. Season the top potatoes with salt, pepper, and paprika.

Cover the dish with a lid or aluminum foil. Bake for about 45 minutes, or until the potatoes are tender when pierced with a fork.

Let the casserole rest for 5 to 10 minutes before serving. Sprinkle with additional dried parsley, if desired.

Tips for Best Success:

• Slice the potatoes thinly and evenly. This helps them cook through in the allotted time.
• Don't skip browning the beef. Browning adds flavor and gives the vegetables a chance to soften before the casserole goes into the oven.
• Use a flavorful potato. Russet, Yukon Gold, or another good baking potato all work well.
• Taste the filling before layering. Adjust the salt or pepper if needed, keeping in mind that the bouillon will add additional salt.
• Cover the casserole while baking. The trapped steam helps the potatoes become tender.
• Check the potatoes before removing the casserole from the oven. If they're not quite tender, cover and bake for another 5 to 10 minutes.
• Let it rest before serving. A short rest allows the juices to settle and makes the casserole easier to serve.

Variations and Substitutions:

•  Ground turkey: Substitute ground turkey for the beef, although the finished dish will have a lighter flavor.
  Different vegetables: Try frozen mixed vegetables, corn, green beans, mushrooms, or additional garden vegetables.
• Fresh peas: Fresh or frozen peas can be used instead of canned peas. If using frozen peas, add a little beef broth or water in place of some of the canned pea liquid.
• Potatoes: Yukon Gold or red potatoes work particularly well. Leave the skins on for a more rustic casserole if desired.
• More heat: Increase the red pepper flakes or cayenne, or add a little hot sauce to the beef mixture.
• Less heat: Omit the cayenne and red pepper flakes or reduce the amount.
• No wine: Substitute an equal amount of beef broth or water.
• Creamier filling: Use half-and-half for a slightly richer result.
• Garden-style version: Use whatever fresh vegetables are in season, following the spirit of the original family recipe.

Serving Suggestions:

This casserole is hearty enough to serve as a complete meal, but it also pairs nicely with a simple side.

• A crisp green salad
• Steamed green beans or broccoli
• Roasted vegetables
• Crusty bread or dinner rolls
• A simple cucumber and tomato salad
• Applesauce for a nostalgic, old-fashioned pairing

How to Store:

• Refrigerator: Let the casserole cool, then cover tightly or transfer leftovers to an airtight container. Refrigerate for up to 3 to 4 days.
• Reheating: Reheat individual portions in the microwave until hot throughout. For larger portions, cover and reheat in a 350°F oven until warmed through.
• Freezer: The casserole can be frozen, although the texture of the potatoes may become somewhat softer after thawing. Cool completely, wrap tightly, and freeze for up to 2 to 3 months for best quality. Thaw overnight in the refrigerator before reheating.

Frequently Asked Questions:

Can I make this casserole ahead of time?

Yes. You can assemble the casserole ahead of time, cover it, and refrigerate it until you're ready to bake. Because the potatoes will be cold, you may need to add some extra baking time.

What kind of potatoes work best?

Russet and Yukon Gold potatoes are both good choices. The most important thing is to slice them thinly and evenly so they cook at the same rate.

Can I use frozen peas instead of canned?

Yes. Frozen peas work well. Since canned peas provide some liquid, add a small amount of beef broth or water if the filling seems too dry.

Can I leave out the wine?

Absolutely. Replace the red wine with an equal amount of beef broth or water.

How spicy is this casserole?

It has a mild-to-moderate kick from the red pepper flakes and cayenne. You can easily adjust the amount to suit your taste.

Why are cinnamon and cloves added to the beef?

Only a small pinch of each is used. They add subtle warmth and depth to the seasoning without making the casserole taste sweet.

Can I use a Dutch oven instead of a casserole dish?

Yes. A cast-iron Dutch oven works especially well for this recipe because it can go directly from the stovetop to the oven.

Old-Fashioned Cake-like Sugar Cookies

An easy, old-fashioned cookie recipe that requires no rolling, just a simple glass and a little sugar.

These soft, cake-like sugar cookies are one of those old-fashioned recipes that bring back wonderful memories. When I was growing up, we made these cookies often because they were so easy to prepare. Best of all, there was no rolling out the dough or cutting cookies with cookie cutters.  We saved that for Christmas baking.

Instead, we used a simple glass to press each cookie out on the baking sheet. We would dip the bottom of the glass in sugar and then gently press the dough. My mom had a special glass she got from Duz laundry soap. Back then, companies sometimes offered beautiful dishes, glasses, and other household items as premiums with their products. Mom would keep buying the laundry soap until she had a nice set or until they stopped making the glasses!

The glasses were a beautiful dark gold color with patterns on the sides.  The bottom of the glass had a flower pattern, and that was  perfect for pressing out these cookies. It left the prettiest little design on the tops of each  cookie.

Those little details are what make old family recipes so special. Every time I make these cookies, I think about Mom, that pretty gold glass, and the simple traditions we had growing up.  In fact, we still use those glasses today.  Isn't it sad that companies do not do this anymore?  Back then they appreciated people buying their products.  Now it is a different story and not really memorable.

Ingredients:

1 1/2 c. sugar
1 c. butter
2 eggs
1/2 c. sour cream
1 to 2 tsp. vanilla
1 tsp. baking soda
2 2/3 c. flour

Directions:

Heat oven to 350° F.   A lightly greased or parchment lined baking sheet.

In a large mixing bowl, beat the softened butter and sugar together until light and fluffy.
Add the eggs one at a time, mixing well after each addition.

Mix in the sour cream and vanilla until well combined.

Stir in the baking soda. Gradually add the flour, mixing gently just until the dough comes together. Do not overmix, as this can make the cookies tough.

Cover the bowl with plastic wrap and refrigerate the dough for 30 to 60 minutes. Chilling makes the dough easier to handle and press.

Using a spoon or cookie scoop, place the chilled dough onto the prepared baking sheet, leaving space between the cookies.

Place a little granulated sugar in a shallow dish. Dip the bottom of a drinking glass into the sugar, then gently press each mound of dough to flatten it. Dip the glass in sugar between cookies to keep it from sticking.

Bake at 350°F for 8 to 10 minutes, or until the cookies look set and the edges are just beginning to turn golden brown. Do not overbake. The cookies should remain soft and cake-like.

Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Tips for Best Success:

• Use softened butter. It should be soft enough to cream easily with the sugar but not melted.
• Don't skip the chilling time. The dough is soft, and chilling makes it much easier to scoop and press.
• Don't overmix the flour. Mix just until the flour disappears. Overmixing can result in tougher cookies.
• Keep the glass sugared. Dip the bottom of the glass in sugar before pressing each cookie. This helps prevent sticking and adds a little sweetness to the tops. 
• Watch the baking time carefully. These cookies are meant to be soft and cake-like. Take them out when they are set and the edges are only just beginning to brown.

Variations and Substitutions:

• Vanilla: Use 1 teaspoon for a mild vanilla flavor or 2 teaspoons for a more pronounced vanilla flavor.
• Sour cream: Full-fat plain Greek yogurt can be used in place of the sour cream, although the texture may be slightly different.
• Sugar topping: Instead of plain granulated sugar, try colored sanding sugar or coarse sugar for a festive look.
• Citrus: Add 1 teaspoon of finely grated lemon or orange zest for a fresh citrus flavor.
• Almond: Replace 1/2 teaspoon of the vanilla with almond extract for a subtle almond flavor.
• Decorative tops: Use different patterned glasses to create different designs on the cookies.

Serving Suggestions:

These cookies are wonderful served with a cup of coffee, tea, or a cold glass of milk. They also make a lovely addition to a Christmas cookie tray, church supper, family gathering, or old-fashioned dessert table.

For an especially nostalgic presentation, arrange them on a vintage plate or serving dish and let the simple pressed design be part of their charm.

How to Store:

• Room Temperature: Store the cooled cookies in an airtight container at room temperature for 3 to 5 days.
• Freezer:  You can also freeze the unbaked dough. Wrap it well and freeze for up to 2 months. Thaw the dough in the refrigerator before scooping and baking.
• For Longer Storage: Place the cookies in an airtight freezer-safe container with parchment paper between the layers and freeze for up to 2 to 3 months. Thaw at room temperature before serving.

Frequently Asked Questions:

Can I make these cookies without chilling the dough?

Chilling is recommended because the dough is quite soft. It makes the cookies much easier to scoop and press with the glass.

Why do you dip the glass in sugar?

The sugar keeps the glass from sticking to the dough while also giving the tops of the cookies a light sprinkling of sweetness.

Can I use a patterned glass?

Absolutely! That's actually part of the charm of this recipe. A glass with a design on the bottom can leave a pretty pattern on each cookie.

Why are my cookies tough?

The most likely causes are overmixing the dough or overbaking the cookies. Mix the flour in just until combined and remove the cookies from the oven as soon as they are set and the edges are beginning to turn golden.

Can I use Greek yogurt instead of sour cream?

Yes. Plain full-fat Greek yogurt can be substituted for the sour cream, although the finished cookies may have a slightly different texture.