Baked Yeast Donuts with Powdered Sugar

Soft homemade yeast donuts baked until golden and coated in sweet powdered sugar.

Every year for my dad's birthday, I would make him homemade powdered sugar donuts. 

When I first started making them, I deep-fried the donuts just like many traditional recipes call for. While they were delicious, they used a lot of oil, and over time our family began choosing healthier cooking methods whenever possible. That's when I started experimenting with a baked version.

To our surprise, everyone loved them. They baked up soft, light, and tender with just the right amount of sweetness. Fresh from the oven and coated in powdered sugar, they quickly became one of my dad's favorite birthday treats.

Honestly, I haven't made these donuts since my dad passed away. Some recipes are tied so closely to the people we love that it's hard to make them again without thinking of them. But today is bread-making day at our house, and I think it may be time to take that trip down memory lane. I'll bake a batch, remember all the wonderful things my dad did for our family, and share them with him in spirit.

Every family has one recipe that immediately brings someone's face to mind. Whenever I think of these warm powdered sugar donuts, I think of my dad and the joy they brought him every birthday. 

Some recipes feed our bodies. Others feed our memories.

Ingredients:

1/3 c. warm water
1 Tbs. sugar
1 packet yeast
1  c. warm milk or buttermilk
2/3 c. sugar
2 eggs
1/2 tsp. cinnamon
dash of nutmeg
1 tsp. salt
2 Tbs. butter
5 c. flour 
Butter
Powdered sugar

Directions:

Heat oven to 375° F.  Parchment-lined or lightly greased baking sheets. 

In a large mixing bowl, combine the warm water, 1 tablespoon of sugar, and the yeast. Let the mixture stand in a warm place for 5 to 10 minutes, or until it becomes foamy. This lets you know the yeast is active.

Stir in the warm milk and the remaining 2/3 cup sugar until dissolved.

Add the eggs, cinnamon, nutmeg, salt, and 1 cup of the flour. Beat well with a wooden spoon for about 1 minute.

Mix in the softened butter until incorporated.

Gradually stir in the remaining flour until the dough becomes too stiff to mix.

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

Lightly oil a large bowl with olive oil. Place the dough in the bowl, turning it once to coat all sides.  

Cover with a clean kitchen towel or plastic wrap. Let the dough rise in a warm place for about 1 hour, or until doubled in size.

Punch the dough down and roll it out on a lightly floured surface until it is about 1/2 inch thick.

Using a donut cutter, cut out the donuts and donut holes. Place them on parchment-lined or lightly greased baking sheets, leaving space between each one.

Cover the donuts with a lint-free kitchen towel and let them rise for about 45 minutes, or until nearly doubled.

Bake for 10 to 12 minutes, or until the donuts are lightly golden. Be careful not to overbake, as they will lose their soft texture.

While the donuts are still warm, lightly rub the tops and bottoms with a stick of butter. Immediately coat them generously in powdered sugar. 

Place the donuts on a wire cooling rack. Just before serving, dust or roll them in powdered sugar a second time for an extra snowy coating.

Serve warm and enjoy!

Tips for Best Success:

• Check your yeast first. If it doesn't become foamy after 5–10 minutes, start over with fresh yeast.
• Use warm, not hot, liquids. Aim for about 110°F so you don't kill the yeast.
• Measure flour correctly. Spoon the flour into your measuring cup and level it off to avoid dry donuts.
• Don't over-flour the dough. It should be soft and slightly tacky.
• Give the dough enough time to rise. Rising times can vary depending on the temperature of your kitchen.
• Avoid overbaking. Bake just until the donuts are lightly golden. Overbaked donuts become dry.
• Butter while warm. Lightly rub a stick of butter over the warm donuts before coating them with powdered sugar.
• Coat twice. The first coating melts into the warm donuts, while the second creates that beautiful bakery-style snowy finish.

Variations and Substitutions:

Cinnamon Sugar Donuts:  Instead of powdered sugar, coat the warm buttered donuts in a mixture of:
1 cup granulated sugar
2 teaspoons ground cinnamon

Vanilla Glazed Donuts:  Whisk together:
2 cups powdered sugar
3–4 tablespoons milk
1 teaspoon vanilla extract

Dip the warm donuts into the glaze and let them set.

Chocolate Glaze:  Add 2 tablespoons cocoa powder to the vanilla glaze for chocolate-covered donuts.

Lemon Donuts:  Add 1 teaspoon grated lemon zest to the dough and finish with a lemon glaze.

Filled Donuts:  Instead of cutting out the centers, cut rounds of dough and fill the baked donuts with:

• Raspberry jam
• Strawberry jam
• Lemon curd
• Vanilla pastry cream
• Whole Wheat Option

Replace up to half of the all-purpose flour with whole wheat flour for a heartier texture.

Serving Suggestions:

These homemade donuts are wonderful served with:

• Fresh coffee
• Hot chocolate
• Cold milk
• Apple cider
• Hot tea
• Fresh fruit
• Scrambled eggs
• Bacon or sausage
• Breakfast casseroles

They're especially delicious while still warm from the oven.

How to Store:

• Store in an airtight container for up to 2 days at room temperature.
• Store for up to 5 days in the refrigerator. Warm slightly before serving for the best texture.
• Freeze uncoated donuts for up to 3 months. Thaw, warm gently, butter, and coat with powdered sugar before serving.

Frequently Asked Questions:

Can I make the dough the night before?
Yes. After the first rise, cover the dough and refrigerate overnight. Let it come close to room temperature before shaping.

Why didn't my donuts rise?
The yeast may have been old, or the liquid may have been too hot or too cold.

Can I fry these instead?
Absolutely. Fry at 350°F for about 1 minute per side until golden brown.

Why coat them twice?
The first coating melts slightly into the warm donuts, while the second gives them their classic powdered sugar finish.

Can I use buttermilk?
Yes! Buttermilk makes the donuts extra tender and gives them a slight tang that balances the sweetness beautifully.

Can I freeze them?
Yes. Freeze before adding the powdered sugar, then warm and coat them after thawing. 

Mom's Ground Beef & Cornbread Skillet

An old-fashioned family favorite made with ground beef, baked beans, bacon, and cheddar cornbread. 

Our family never cared much for cornbread by itself, but when my mom paired it with seasoned ground beef and baked beans, it became a meal that everyone looked forward to.

One day, someone had given her a bag of cornmeal. Wanting to use it up, she decided to try something different by pouring a layer of homemade cornbread over one of her favorite ground beef recipes. She figured that if anyone didn't like the cornbread, it could easily be lifted off the top.

To her surprise, everyone loved it. The cornbread baked into a golden crust that soaked up just enough of the savory beef and bean mixture underneath. Before long, the cast iron skillet was completely empty, and this recipe became a regular part of our family dinners.

Ingredients:

Beef & Bean Filling
1.5 pounds ground beef
1 onion, diced 
1 bell pepper, diced 
1 hot pepper (such as a jalapeño or banana pepper), finely diced (optional)
1/2 tsp. garlic powder
1/2 tsp. onion powder
8 slices bacon, cooked and crumbled
1/4 c. brown sugar,
1 (28 ounces) can  baked beans, or make your own
1/2 c. barbecue sauce
2 Tbs. prepared mustard
Salt and pepper to taste

Cornbread Topping
1 c. cornmeal
1 c. flour
1/4 c. granulated sugar
1 Tbs. baking powder
1 tsp. salt
1 c. whole milk, room temperature
2 large eggs, room temperature
6 Tbs. butter, melted
1 hot pepper (such as a jalapeño or banana pepper), finely minced (optional)
1 c. cheddar cheese, shredded

Directions:

Preheat the oven to 375°F.

In a large cast iron skillet over medium-high heat, cook the ground beef, onion, bell pepper, hot pepper (if using), garlic powder, and onion powder for 8 to 10 minutes, breaking the beef into crumbles until it is no longer pink. Drain any excess grease if needed.

Stir in the crumbled bacon, brown sugar, baked beans, barbecue sauce, and prepared mustard. Mix well and bring the mixture to a gentle simmer. Reduce the heat to low while preparing the cornbread topping.  Season with salt and pepper to taste.

In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.

In a separate bowl, whisk together the milk, eggs, and melted butter until well combined.

Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix.

Gently fold the shredded cheddar cheese and the finely minced hot pepper (if using) into the cornbread batter.

Give the beef and bean mixture one final stir, then remove the skillet from the heat.

Carefully pour the cornbread batter evenly over the filling, spreading it gently to the edges of the skillet, so the filling is completely covered.

Bake for 20 to 25 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.

Let the casserole rest for about 5 minutes before serving.

Serve hot and enjoy! 

Tips for Best Success:

• Cook the ground beef until well browned for the best flavor.
• Drain excess grease before adding the remaining ingredients.
• Simmer the filling for a few minutes to blend the flavors before topping with the cornbread batter.
• Mix the cornbread batter just until combined. Overmixing can make it tough.
• Spread the batter gently to the edges of the skillet for even baking.
• Let the casserole rest for 5–10 minutes before serving to help it set.
• Bake in a well-seasoned cast iron skillet for the best golden crust.

Variations and Substitutions:

Use different cheeses:

• Pepper Jack
• Colby Jack
• Monterey Jack
• Sharp Cheddar

Try adding different vegetables:

• Corn kernels
• Diced carrots
• Green peas
• Mushrooms

Replace the ground beef with:

• Ground turkey
• Ground chicken
• Ground pork
• Leftover shredded beef

If you have homemade baked beans, they're an excellent substitute and add even more homemade flavor.

Serving Suggestions:

Serve with:

• Garden salad
• Coleslaw
• Steamed green beans
• Buttered corn
• Sliced tomatoes
• Homemade applesauce
• Pickles
• Fresh fruit
• Iced tea
• Lemonade

How to Store:

• Store leftovers in an airtight container in the refrigerator for 3–4 days.
• Freeze individual portions for up to 3 months.
• To reheat, warm the casserole, covered, in a 325°F oven until heated through or microwave individual servings. 

Frequently Asked Questions:

Can I make this ahead of time?
Yes. Prepare the filling ahead of time, refrigerate it, then add the cornbread batter just before baking.

Can I use homemade baked beans?
Absolutely! Homemade baked beans make this recipe even more flavorful.

Can I bake this in a casserole dish?
Yes. Transfer the filling to a greased 9×13-inch baking dish before adding the cornbread topping.

Why shouldn't I overmix the batter?
Overmixing develops the gluten in the flour and can make the cornbread dense instead of tender.

Can I omit the cheese?
Yes. The cheese adds richness, but the cornbread will still bake beautifully without it.

Can I add bacon on top?
Definitely! Sprinkle extra crumbled bacon over the casserole before serving for even more flavor. 

 

Vintage Brown Sugar Cinnamon Cookies

A treasured family cookie recipe passed down from my aunt’s kitchen.

One of our family's favorite cookies is this old-fashioned brown sugar cookie recipe from my aunt, who loved to bake. These cookies are wonderfully soft and chewy with delicate crackled tops that remind me of ginger snap cookies. Their rich brown sugar flavor makes them a comforting treat any time of the year.

For a long time, this recipe was one of my aunt's special recipes. Then one day, she surprised my mom by mailing her a handwritten recipe card with the ingredients and directions. Thankfully, my mom tucked that treasured card into her recipe box, where it has remained for years. 

These cookies have a rich brown sugar flavor with just a hint of molasses and cinnamon. They’re simple, comforting, and the kind of cookie that disappears quickly from the cookie jar.

Ingredients:

3/4 c. butter
1 1/4 c. brown sugar 
1 large egg, at room temperature
2 tsp. pure vanilla extract  
2 tsp. molasses
1 tsp. baking soda
1 1/2 tsp. cornstarch
1/2 to 1 tsp. cinnamon 
1/4 tsp. salt
2 1/2 c. flour 
1/3 c. granulated sugar, for rolling

Directions:

Preheat the oven to 350°F. Line several large baking sheets with parchment paper or lightly grease them.

In a large bowl, beat the butter and brown sugar together until light and fluffy.

Add the egg, vanilla extract, and molasses. Beat until well combined.

Reduce the mixer speed to low. Mix in the baking soda, cornstarch, cinnamon, and salt.

Gradually add the flour, mixing just until combined. The dough will be soft but thick.

Cover the bowl with plastic wrap and refrigerate for at least 3 hours.

When ready to bake, pour the granulated sugar into a small bowl.

Scoop the dough into 1-inch balls and roll each one in the sugar until evenly coated. If the dough is too firm after chilling, let it sit at room temperature for about 15 minutes before scooping.

Place the cookie dough balls about 2 inches apart on the prepared baking sheets.

Bake for 10 to 11 minutes, or until the edges are set, and small cracks begin to appear on top. The centers may still look slightly soft.

Allow the cookies to cool on the baking sheet for 5 to 10 minutes, then transfer them to a wire rack to cool completely.

Store the cooled cookies in an airtight container. 

Tips for Best Success:

• Chill the dough for at least 3 hours. This helps prevent spreading and creates the signature crackled tops.
• Use room-temperature butter and egg for easier mixing and a smoother dough.
• Measure the flour correctly by spooning it into the measuring cup and leveling it off.
• Don’t overbake. The centers should still look slightly soft when you remove them from the oven.
• Roll generously in sugar to create a sparkling exterior and encourage the crackled appearance.
• Let the cookies cool on the baking sheet for several minutes before moving them.
• For extra chewiness, use dark brown sugar instead of light brown sugar.

Variations and Substitutions:

• Add 1/4 teaspoon ground ginger and a pinch of cloves for a gingerbread-style flavor.
• Stir in 1 cup chocolate chips.
• Add 1/2 cup chopped pecans or walnuts.
• Replace the molasses with 2 teaspoons maple syrup.
• Mix 1 teaspoon cinnamon into the sugar used for rolling.
• If using salted butter, reduce the added salt to 1/8 teaspoon.

Serving Suggestions:

These soft brown sugar cookies are delicious served with:

• A glass of cold milk
• Hot coffee
• Black tea or chai tea
• Vanilla ice cream
• Hot chocolate
• Caramel sauce for dipping
• A holiday cookie tray
• After-school snacks
• Lunchbox treats
• Christmas cookie exchanges

How to Store:

• Store in an airtight container for 5 to 7 days.
• Freeze baked cookies in a freezer-safe container for up to 3 months.
• To freeze the dough, roll the dough into balls, coat in sugar, and freeze on a baking sheet. Transfer to a freezer bag and bake from frozen, adding 1–2 extra minutes.
• To help maintain softness, add a slice of bread to the cookie container.

Frequently Asked Questions:

Why do these cookies crack on top?
The chilled dough and sugar-coating create the beautiful crackled tops as the cookies bake.

Can I skip the chilling time?
You can, but the cookies will spread more and won’t be as thick and chewy.

What does the cornstarch do?
Cornstarch helps create a softer, more tender cookie texture.

Can I make larger cookies?
Yes. Use larger dough balls and increase the baking time by 1–3 minutes.

Can I use dark brown sugar?
Absolutely. Dark brown sugar gives the cookies a deeper caramel flavor and extra chewiness.

How do I know when they’re done?
The edges should be set and the tops should have small cracks. The centers may still look slightly soft. 

 

Mom's Garlic & Herb Pork Chops

Tender, juicy pork chops marinated with garlic, herbs, and simple pantry ingredients.

This recipe card listed only the ingredients, so I had to recreate the directions based on the way my mom prepared pork chops throughout the years. She often marinated different cuts of meat for several hours before cooking them in her cast iron skillet.

One thing that made her pork chops especially flavorful was that she didn't waste the marinade. Instead, she poured it into the hot skillet after the pork chops were finished cooking, brought it to a full boil, and let it reduce into a delicious pan sauce. Every bite was tender, juicy, and coated with the rich garlic and herb flavors.

Simple recipes like this remind me that you don't need a long list of ingredients to make an unforgettable family meal.

Ingredients:

4 pork chops
3 Tbs. olive oil plus 1 tablespoon for the skillet
4 Tbs. vinegar or lemon juice
2 cloves garlic minced
1 tsp. dried thyme
1/2 tsp. dried rosemary
1/4 tsp. crushed red pepper
1 tsp. salt
1/2 tsp. pepper
1 Tbs. butter

Directions: 

In a medium bowl or large resealable plastic bag, whisk together the olive oil, lemon juice (or vinegar), garlic, thyme, rosemary, crushed red pepper flakes, salt and black pepper.

Add the pork chops, turning them to coat all sides with the marinade.

Cover the bowl or seal the bag and refrigerate for 2 to 12 hours, turning the pork chops occasionally so they marinate evenly.

Heat 1 tablespoon olive oil in a large cast iron skillet over medium heat.

Remove the pork chops from the marinade, allowing the excess marinade to drip back into the bowl or bag. Reserve the marinade.

Place the pork chops in the hot skillet. Cook undisturbed for 2 to 3 minutes, allowing a golden crust to develop.

Turn the pork chops over and cook another 2 to 4 minutes, depending on their thickness, until the internal temperature reaches 145°F on an instant-read thermometer.

Transfer the pork chops to a plate and loosely tent with foil to keep warm.

Carefully pour the reserved marinade into the hot skillet. As it comes to a boil, scrape the browned bits from the bottom of the pan with a wooden spoon.

Bring the marinade to a full boil and cook for 3 to 5 minutes, stirring occasionally, to reduce slightly and ensure it is thoroughly cooked.

Remove the skillet from the heat and stir in the butter until melted and the sauce is smooth.

Spoon the warm garlic herb sauce over the pork chops before serving. 

Mom's Tip: My mom never liked to waste a flavorful marinade. She always simmered it until it was fully cooked, then spooned the rich pan sauce over the pork chops before serving. 

Tips for Best Success:

• Marinate the pork chops for at least 2 hours for the best flavor. Overnight works well too.
• Turn the pork chops occasionally while they marinate so both sides absorb the seasonings evenly.
• Pat the pork chops lightly with paper towels before placing them in the skillet. This helps create a beautiful golden crust.
• Let the pork chops sit at room temperature for about 20 to 30 minutes before cooking.
• Don't move the chops during the first few minutes of cooking. This allows a flavorful crust to develop.
• Use an instant-read thermometer and cook to 145°F, then let the meat rest for 5 minutes before serving.
• Bring the reserved marinade to a full boil and cook it for 3 to 5 minutes before serving as a sauce.

Variations and Substitutions:

If you love garlic, add another clove or substitute roasted garlic.

Try other seasonings:

• Italian seasoning
• Fresh thyme
• Fresh rosemary
• Oregano
• Sage

Replace the vinegar with:

• Fresh lemon juice
• Lime juice
• Orange juice

Whisk in:

• 1 tablespoon honey
• 1 tablespoon brown sugar
• Maple syrup

This marinade is also delicious on:

• Pork tenderloin
• Chicken breasts
• Chicken thighs
• Bone-in pork chops

Serving Suggestions:

Serve these garlic and herb pork chops with:

• Creamy baked mashed potatoes
• Buttered green beans
• Garden vegetable rice
• Roasted carrots
• Buttered corn
• Homemade dinner rolls
• Applesauce
• Garden salad
• Roasted broccoli
• Gravy made from the pan sauce

How to Store:

• Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
• Freeze cooked pork chops with some of the sauce for up to 3 months.
• To reheat, warm gently in a covered skillet over low heat with a splash of broth or water to keep the pork moist.

Frequently Asked Questions:

Can I marinate the pork overnight?
Yes. Marinating overnight develops even more flavor.

Can I use bone-in pork chops?
Absolutely. Bone-in chops stay especially juicy.

Can I grill these instead?
Yes. Grill over medium-high heat until the internal temperature reaches 145°F.

Why should I let the pork rest?
Resting allows the juices to redistribute, keeping the pork tender and juicy.

Can I use the leftover marinade?
Yes. If you've used the marinade with raw pork, bring it to a full boil and cook it for 3 to 5 minutes before using it as a sauce.

What if I don't like spicy food?
Simply leave out the crushed red pepper flakes. 

Mom's Creamy Baked Mashed Potatoes

Rich, creamy mashed potatoes baked to perfection with cream cheese, Parmesan, butter, and sour cream.

Everyone loved these creamy baked mashed potatoes. My mom often doubled the recipe, so there would be enough for another meal later in the week. No one ever complained about having these leftovers! In fact, many of us thought they tasted even better the next day after the flavors had blended together.

Cream cheese, sour cream, butter, and Parmesan cheese make these mashed potatoes extra rich and creamy, making them perfect for holiday dinners, Sunday suppers, or any family gathering.

Ingredients:

5 potatoes, peeled and quartered
4 oz. cream cheese, softened
1/2 c. sour cream
1/4 c. milk (or more)
4 Tbs. butter, divided
1/4 to 1/2 c. grated Parmesan cheese
2 tsp. dried parsley flakes
1 tsp.  garlic powder
3/4 tsp. onion powder
1/4 tsp. paprika
Salt and pepper to taste

Directions:

Preheat the oven to 350°F. Butter a 2-quart baking dish with a lid.

Place the potatoes in a large saucepan and add enough cold water to cover them by about 1 inch. Bring to a boil over high heat.

Reduce the heat to medium and cook for 15 to 20 minutes, or until the potatoes are fork-tender. Drain well.

Return the potatoes to the warm saucepan. Mash with a potato masher or beat with an electric mixer until mostly smooth.

Add the cream cheese, sour cream, milk, 2 tablespoons butter, Parmesan cheese, parsley flakes, and garlic powder. Beat until smooth and creamy.

Season with salt and pepper to taste. If the potatoes are thicker than you'd like, add a little more milk, about 1 tablespoon at a time, until they reach your desired consistency.

Spoon the mashed potatoes into the prepared baking dish. Smooth the top, building the edges slightly higher than the center to help keep the melted butter from running over the sides.

Dot the top with the remaining 2 tablespoons butter and sprinkle with paprika.

Cover with the lid and bake for 30 to 40 minutes, or until heated through.

Remove from the oven and gently stir the potatoes to distribute the melted butter evenly throughout. Garnish with a little extra parsley, if desired, and serve hot.

Mom's Tip: My mom always baked these mashed potatoes covered, then gave them a good stir before serving, so the melted butter was mixed throughout the potatoes. That way, everyone enjoyed the rich buttery flavor in every spoonful.

Tips for Best Success:

• Use starchy potatoes like Russet or Yukon Gold for the creamiest texture.
• Start with cold water when boiling the potatoes so they cook evenly.
• Drain the potatoes well to prevent watery mashed potatoes.
• Return the drained potatoes to the warm pan for 1 to 2 minutes to evaporate excess moisture before mashing.
• Soften the cream cheese before mixing it into the potatoes for a smoother texture.
• Warm the milk slightly so it blends into the potatoes more easily.
• Bake covered to keep the potatoes moist and creamy.
• Stir before serving to evenly distribute the melted butter throughout the casserole.

Variations and Substitutions:

• Use light sour cream, reduced-fat cream cheese, and milk instead of whole milk.
• Freshly grated Parmesan melts more smoothly than pre-shredded varieties.

Mix in:

• Sharp cheddar
• Monterey Jack
• Gruyère
• Mozzarella
• Extra Flavor

Stir in:

• Cooked crumbled bacon
• Chopped green onions
• Fresh chives
• Roasted garlic
• Caramelized onions
• Herbs

Try:

• Fresh parsley
• Chives
• Thyme
• Rosemary

Serving Suggestions:

These creamy mashed potatoes pair perfectly with:

• Roast turkey
• Baked ham
• Meatloaf
• Pork chops
• Pot roast
• Roast beef
• Fried chicken
• Honey mustard pork tenderloin
• Salisbury steak
• Homemade gravy
• Buttered green beans
• Corn
• Dinner rolls

How to Store:

Store covered in the refrigerator for up to 4 days.
Freeze in airtight containers for up to 2 months.
Reheat covered in a 325°F oven until hot, or microwave individual servings. Stir in a splash of milk if needed to restore the creamy consistency.

Frequently Asked Questions:

Can I make these ahead of time?
Yes! Assemble the casserole a day ahead, cover, refrigerate, and bake when ready to serve.

What potatoes work best?
Russet potatoes create fluffy mashed potatoes, while Yukon Golds make an extra creamy version.

Can I freeze them?
Yes. Cool completely before freezing in airtight containers.

Why bake the mashed potatoes?
Baking allows the flavors to blend together while keeping the potatoes warm for serving.

Why stir them after baking?
My mom always stirred the potatoes before serving so the melted butter on top was evenly mixed throughout the casserole, giving every bite rich, buttery flavor.

Can I add more milk?
Absolutely. Add milk one tablespoon at a time until the potatoes reach your preferred consistency. 

Old-Fashioned Creamy Chicken Macaroni Casserole

A vintage recipe card favorite that's just as comforting today as it was years ago.

Some of the writing on this old recipe card had faded over the years, making a few of the ingredient amounts difficult to read.  This is one of the reasons I started this recipe blog. I want to help preserve the old recipes that have been passed down through generations of home cooks before they are lost to time.

I'm not sure where this recipe originally came from since the recipe card wasn't labeled. My mom often made a similar casserole using tuna instead of chicken, so it's possible this recipe was adapted from one of her favorite tuna casseroles.

Either way, it's a simple, creamy comfort food recipe that's easy to prepare with everyday pantry ingredients.

Ingredients:

3/4 c. elbow macaroni 
3 T. butter
3 T. flour
1 pkg. cream cheese
1 onion, chopped
1 bell pepper, chopped
1 c. milk
1 c. chicken broth or 1 boullion cube in 1 c. water
Salt and pepper to taste
2 c. cooked diced chicken
1/2 to 1 c. buttered bread crumbs

Directions:

Preheat the oven to 350°F. 

Bring a large pot of salted water to a boil. Cook the macaroni according to the package directions until al dente. Drain and set aside.

In a cast iron Dutch oven or large skillet, melt the butter over medium heat.

Add the chopped onion and bell pepper. Sauté for 3 to 5 minutes, or until softened.

Sprinkle the flour over the vegetables and cook, stirring constantly, for 1 to 2 minutes to remove the raw flour taste.

Gradually whisk in the milk and chicken broth until smooth.

Add the softened cream cheese and stir until completely melted and the sauce is smooth and creamy.

Simmer gently for 2 to 3 minutes, stirring often, until slightly thickened.

Season with salt and pepper to taste.

Stir in the cooked chicken and drained macaroni until evenly coated with the sauce.

We left the mixture in the skilled or Dutch oven, but you can also spoon the mixture into a butter or greased 2-quart casserole dish.

Sprinkle the buttered bread crumbs evenly over the top.

Bake, uncovered, for 25 minutes, or until hot and bubbly and the bread crumbs are lightly golden.

Let stand for 5 minutes before serving.

Tips for Best Success:

• Cook the macaroni just until al dente. It will continue cooking while the casserole bakes.
• Soften the cream cheese before adding it to the sauce so it melts smoothly.
• Cook the flour for 1 to 2 minutes to remove the raw flour taste before adding the liquids.
• Whisk constantly as you add the milk and broth to prevent lumps.
• Dice the chicken into bite-sized pieces, so every serving has plenty of chicken.
• Season at the end. If using bouillon, taste first before adding additional salt.
• For extra crispy bread crumbs, drizzle 1 to 2 tablespoons melted butter over the topping before baking.

Variations and Substitutions:

Replace the cooked chicken with 2 (5-ounce) cans of tuna, drained. 

Try adding more vegetables:

• Frozen peas
• Diced carrots
• Sliced mushrooms
• Chopped celery
• Broccoli florets

Stir in cheese:

• 1 cup shredded cheddar
• Monterey Jack
• Swiss cheese
• Parmesan on top with the bread crumbs

Use different pasta:

• Shells
• Rotini
• Small penne
• Bow ties

Instead of bread crumbs, use:

• Crushed Ritz crackers
• Panko bread crumbs
• Crushed corn flakes
• Buttered stuffing mix

Serving Suggestions:

Serve this comforting casserole with:

• Garden salad
• Steamed green beans
• Buttered peas
• Roasted broccoli
• Homemade dinner rolls
• Garlic bread
• Fresh fruit
• Sliced tomatoes
• Coleslaw

How to Store:

• Store covered in the refrigerator for 3 to 4 days.
• Freeze in an airtight container for up to 2 months.
• Reheat covered in the oven at 325°F until warmed through, or microwave individual servings. Add a splash of milk if the sauce has thickened.

Frequently Asked Questions:

Can I use leftover chicken?
Yes. Rotisserie chicken or leftover roasted chicken works perfectly.

Can I substitute tuna?
Absolutely. Two cans of drained tuna make a delicious variation.

Can I make it ahead?
Yes. Assemble the casserole, cover, and refrigerate up to 24 hours before baking.

What cream cheese should I use?
Regular full-fat cream cheese provides the richest flavor and creamiest sauce.

Can I freeze it?
Yes. Freeze before or after baking for up to two months.

Why is my sauce too thick?
Simply stir in a little extra milk before serving until it reaches your preferred consistency.

Old-Fashioned Corn Potato Supper

A comforting one-pot potato recipe made with sweet corn, onions, and simple pantry ingredients. 

This recipe came from an old newspaper clipping that my mom tucked away in her recipe box years ago. She loved recipes like this because they were simple to prepare, used everyday pantry ingredients, and came together in one pot.

Sometimes she served it as a side dish alongside pork chops or fried chicken, but other times it became the main course. If she had leftover ham, cooked ground beef, or a few slices of bacon, she'd stir them right into the pot to make the meal a little heartier.

Like many home cooks, my mom often adapted recipes to use whatever vegetables she had on hand. Some days she added carrots or peas instead of corn. She believed that good home cooking wasn't about following a recipe exactly—it was about feeding your family with what you had.

It's a humble recipe, but those are often the ones that become family favorites.

Ingredients:

6 medium potatoes peeled and diced into bite sized pieces
1 onion, chopped
3 cloves garlic, minced
2 cans whole kernel corn, undrained
4 Tbs.  butter 
1/2 c. water
1/2 tsp. chicken or beef bouillon granules (or bouillon powder)
Salt and pepper to taste 

Optional Add-ins: 

1 pound cooked ground beef
1 to 2 cups diced cooked ham
4 to 6 slices bacon, cooked and crumbled 

Directions:  

Melt the butter in a large cast iron Dutch oven or heavy saucepan over medium heat.

Add the chopped onion and cook for 3 to 5 minutes, stirring occasionally, until softened.

Stir in the minced garlic and cook for 1 minute, just until fragrant.

Add the diced potatoes, the undrained corn, water, and bouillon granules. Stir until the bouillon dissolves.
If using fresh corn:

Add the diced potatoes, fresh corn, 1 cup water, and 1 teaspoon bouillon granules. Stir well.

Bring the mixture to a gentle boil.  Reduce the heat to low, cover, and simmer for 15 to 20 minutes, or until the potatoes are fork-tender.

If adding cooked ground beef, ham, or bacon, stir it in during the last 5 minutes of cooking so it heats through.

Season with salt and pepper to taste.

Serve hot as a hearty side dish or a simple one-pot meal.

Mom's Tip: This is the kind of recipe that welcomes whatever vegetables you have in the refrigerator. Don't be afraid to substitute peas, carrots, green beans, or even diced bell peppers to make it your own.

Tips for Best Success:

• Cut the potatoes into evenly sized pieces so they cook at the same rate.
• Use the liquid from both cans of corn for extra sweetness and flavor.
• Dissolve the bouillon completely in the water before simmering to evenly distribute the flavor.
• Don't overcook the potatoes. They should be tender enough to pierce easily with a fork but still hold their shape.
• Stir occasionally during cooking to prevent the potatoes from sticking to the bottom of the Dutch oven.
• Taste before serving. Since bouillon contains salt, adjust the seasoning only after the potatoes are cooked.
• Fresh garden corn makes an excellent summertime version. Add 1 cup water and 1 teaspoon bouillon granules to replace the liquid from canned corn.

Variations and Substitutions:

• Sprinkle shredded cheddar cheese over the hot potatoes just before serving.
• Add fresh parsley, thyme, or chives for extra color and flavor.
• Stir in 1/4 to 1/2 cup sour cream or a splash of heavy cream just before serving.

Add one of the following during the last 5 minutes of cooking:

• 1 pound cooked ground beef
• 1 to 2 cups diced cooked ham
• 4 to 6 slices cooked, crumbled bacon
• Cooked smoked sausage
• Change the Vegetables

Substitute or add:

• Peas
• Carrots
• Green beans
• Diced red or green bell peppers
• Cream-style corn
• Fresh green onions

Serving Suggestions:

This comforting potato dish pairs wonderfully with:

• Fried chicken
• Meatloaf
• Pork chops
• Baked ham
• Roast beef
• Grilled hamburgers
• Smoked sausage
• BBQ chicken
• Garden salad
• Homemade dinner rolls
• Cornbread

It also makes a satisfying one-pot meal when you add ground beef, bacon, or ham.

How to Store:

• Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Freeze in freezer-safe containers for up to 2 months. Keep in mind that potatoes may become slightly softer after thawing.
• To reheat, warm gently in a saucepan over medium-low heat, adding a splash of water or broth if needed. You can also microwave individual servings until heated through.

Frequently Asked Questions:

Can I use fresh corn instead of canned?
Yes! Use about 3 to 4 cups of fresh corn kernels, along with 1 cup water and 1 teaspoon chicken or beef bouillon granules.

Can I make this ahead of time?
Absolutely. The flavors blend together even more after resting overnight.

What potatoes work best?
Yukon Gold potatoes hold their shape nicely while becoming creamy. Russets also work well and produce a softer texture.

Can I make this vegetarian?
Yes. Replace the chicken or beef bouillon with vegetable bouillon.

Can I add meat?
Definitely. Ground beef, diced ham, bacon, or smoked sausage all make excellent additions.

Why use the liquid from the canned corn?
The liquid adds natural sweetness and corn flavor while helping create a richer broth—just as many home cooks did years ago.