Mom's Homemade Taco Burgers

 A Simple, Flavorful Recipe That Brings Back Sweet Memories.

These homemade taco burgers are a nostalgic recipe from my mom that brings back memories of shopping trips we took together when I was growing up. We lived in a small town, so when we needed to do some serious shopping, we would make the two-hour drive to one of the bigger cities.

We would spend the day visiting some of our favorite stores, including TG&Y, K-Mart, and several thrift stores. Before heading home, we would do our grocery shopping and usually stop for something to eat at Taco John's or Taco Bell. Taco burgers and enchiladas were our usual choices, and to me, they were a real treat because eating out was something we rarely did.

Oftentimes we would simply eat in the car before starting the long drive home. It gave us a chance to relax, chat, and make sure we had everything we needed before we left the city. Looking back, those quiet meals together were just as special as the food.

I recently came across my mom's recipe, and it brought all those memories back. These taco burgers are made with seasoned ground beef, homemade taco sauce, cheese, lettuce, and onion, all piled onto a hamburger bun. They are a simple, filling meal with plenty of old-fashioned comfort food flavor. This is  on the supper menu tonight: taco burgers on homemade buns, refried beans, and Spanish rice.  

Ingredients:

Taco Sauce Ingredients
8 ounces canned tomato sauce
1/3 c. water
1 Tbs. white vinegar
1 1/2 tsp. chili powder
1 1/2 tsp. ground cumin
1 1/2 tsp. dried minced onions
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/4 tsp. paprika
1/4 tsp. sugar
1/4 tsp. cayenne pepper

Beef Ingredients
1 1/3 pounds ground beef
1 onion, diced
2 jalapeños, diced
4 cloves garlic, minced
1 Tbs. chili powder
3 tsp. ground cumin
1 tsp. onion powder
1 tsp. garlic powder
1/2 tsp. seasoning salt
1/2 tsp. paprika
1/2 tsp. beef bouillon powder
1/4 tsp. sugar
3/4 to 1 c. water
2 Tbs. refried beans
4 white hamburger buns
Cheddar cheese, pepper jack or Colby Jack cheese, shredded
onions, diced 
lettuce, shredded

Directions:

In a small saucepan over medium-low heat, combine the tomato sauce, water, vinegar, chili powder, cumin, dried minced onion, garlic powder, onion powder, paprika, sugar, and cayenne pepper. Bring the mixture to a gentle simmer. Reduce the heat to low and simmer for 15 to 20 minutes, stirring occasionally. Remove from the heat and allow the sauce to cool to room temperature.

Heat a large cast-iron skillet over medium-high heat. Add the ground beef, diced onion, jalapeños, and minced garlic. Cook, breaking the beef apart as it cooks, until the beef is no longer pink and the onions are tender.

Stir in the chili powder, cumin, onion powder, garlic powder, seasoning salt, paprika, beef bouillon powder, sugar, water, and refried beans. Mix well until everything is thoroughly combined.

Reduce the heat to medium-low and simmer for about 20 minutes, stirring occasionally, until most of the excess moisture has cooked away. The mixture should remain moist but not watery.

Place the bottom half of each hamburger bun on a plate. Spoon a generous portion of the seasoned beef mixture onto each bun. Drizzle about 1 tablespoon of taco sauce over the beef. Top with shredded cheese, diced onion, and shredded lettuce. Place the top half of the bun over the toppings.

Serve immediately while warm.

Tips for the Best Success:

• Don't rush the taco sauce. Allowing it to simmer gives the seasonings time to blend and creates a more flavorful sauce.
• Cook off most of the excess liquid. The taco meat should be moist and flavorful without being so wet that it makes the bun soggy.
• Adjust the heat to your taste. Jalapeños and cayenne pepper both add heat, so you can reduce either one for a milder burger.
• Use sturdy buns. Homemade hamburger buns work wonderfully, but a good-quality store-bought bun will also hold up well to the juicy taco meat.
• Shred your own cheese if possible. It melts nicely over the hot beef and gives the burgers a fresh flavor.
• Make extra sauce. If you enjoy a saucier taco burger, having extra taco sauce at the table makes it easy for everyone to add more.

Variations and Substitutions:

• Make It Milder. Leave out the jalapeños and omit the cayenne pepper.
• Make It Spicier. Use hot jalapeños, add a little extra cayenne, or substitute pepper jack cheese for a little more heat.
• Try Ground Turkey. Ground turkey can be substituted for the ground beef. You may want to add a little extra seasoning since turkey has a milder flavor.
• Change the Cheese. Cheddar, Colby Jack, Monterey Jack, and pepper jack all work well.
• Add More Toppings. Try diced tomatoes, sliced jalapeños, sour cream, chopped green onions, or your favorite taco toppings.
• Use Homemade Buns.  If you enjoy baking, homemade hamburger buns make these taco burgers feel even more special—and they're especially fitting with this family recipe.

Serving Suggestions:

These taco burgers make a filling meal on their own, but they pair nicely with simple sides such as:

• Potato wedges or French fries
• Tortilla chips and salsa
• Refried beans
• Mexican-style rice
• Corn
• A simple green salad
• Coleslaw
• Fresh fruit

For a casual family dinner, set out the taco meat, sauce, cheese, lettuce, and onions and let everyone build their own taco burger.

How to Store:

• Refrigerate:  Store leftover taco meat and taco sauce separately in airtight containers in the refrigerator. The taco meat and taco sauce will keep for about 3 to 4 days. 
• Reheating:  Reheat it in a skillet over medium-low heat or in the microwave until heated through.
• Freezer:  Allow it to cool completely, place it in a freezer-safe container or bag, and freeze for up to 3 months. Thaw in the refrigerator before reheating.

Frequently Asked Questions:

Can I make the taco meat ahead of time?
Yes. The taco meat can be prepared a day or two ahead of time and refrigerated. Reheat it gently before assembling the burgers.

Can I freeze taco burger meat?
Yes. The cooked taco meat freezes well. Cool it completely before placing it in a freezer-safe container or freezer bag.

Do I have to use jalapeños?
No. The jalapeños add flavor and heat, but you can leave them out if you prefer a milder taco burger.

Can I use a different type of ground meat?
Yes. Ground turkey or ground chicken can be substituted for ground beef, although the flavor will be slightly different.

Why are refried beans added to the meat?
The small amount of refried beans helps give the taco meat a thicker, cohesive texture while adding a little extra richness.

Can I use store-bought taco sauce?
You can, although the homemade sauce is part of what makes this recipe special. It is simple to prepare and lets you control the flavor and heat.

Can I make these with homemade hamburger buns?
Absolutely. Homemade buns are an especially nice choice for this recipe and make the meal feel even more homemade.

Mom's Chocolate Coconut Bars: A Homemade Mounds-Style Treat

A simple old-fashioned homemade candy made with coconut, chocolate, sweetened condensed milk, and a buttery graham cracker crust.

Even though we don't celebrate Halloween, and if you do, that is fine, we still like our one day of binging on candy.  With Halloween and the holidays coming up, I was looking at the price of candy online.  Every year the price continues to climb, and the amount you get continues to get smaller. Not only that, I found that most of the chocolate candy that we prefer was out of stock, or shipping was not an option we could choose.  So my kids and I decided that making our own candy still makes a lot of sense.  Not only will it save us money, but it will make more wonderful memories of our time together.    

Luckily, I found my mother's old recipe for these chocolate coconut bars. They are sometimes called a homemade Mounds candy bar because they have that delicious combination of coconut and chocolate.  What makes these bars different from the original store-bought version is this: these bars have an extra layer, a buttery graham cracker crust, that makes them even better.

I remember going trick-or-treating many years ago when I was young. Halloween was different back then.  We didn't have the darkness that seems to surround it, as it does now, nor did we have all the worries that parents have today about what might be in the candy that their children bring home.  

Since we live in a very small town that is almost a ghost town these days, there aren't many young children here anymore, and the days of lots of children going from house to house for Halloween have pretty much disappeared since the 1980s. Many people have moved to larger cities where there are more jobs and more things to do.  

But that doesn't mean we can't still enjoy some homemade candy.  These Chocolate Coconut Bars are a wonderful treat to make for family and friends anytime you want something sweet. They are easy to make, use simple ingredients that you probably already have in your pantry, and there are no individual candy wrappers to clean up afterward.  Homemade candy always seems to taste just a little better because it was made with love.

Ingredients:

2 c. graham cracker crumbs
1/4 c. white sugar (Optional)
1/2 c. melted butter
2 to 3 c. flaked coconut
1 (14 ounce) can sweetened condensed milk
2 tsp. vanilla
1 (12 ounce) package mini semisweet chocolate chips

Directions: 

Heat the oven to 350°F.

In a medium bowl, combine the graham cracker crumbs, white sugar if using, and melted butter. Mix until the crumbs are evenly moistened.

Press the mixture firmly and evenly into the bottom of an 8 x 12-inch baking pan.

Sprinkle 2 to 3 cups of flaked coconut evenly over the graham cracker crust.

In a small bowl, stir the sweetened condensed milk and vanilla together. Pour the mixture evenly over the coconut layer. Gently spread it with a spatula if necessary so the coconut is covered.

Bake for 15 to 20 minutes, or until the coconut layer is set and the edges are lightly golden.

Remove the pan from the oven and immediately sprinkle the chocolate chips evenly over the hot coconut layer.

Cover the pan with aluminum foil or a lid for 2 to 3 minutes. The heat from the bars will soften the chocolate chips.

Remove the foil or lid and use a spatula to spread the softened chocolate evenly over the top.

Place the pan on a wire rack and allow the bars to cool completely. For firmer chocolate, allow the bars to sit until the chocolate has completely hardened, about 1 hour.

Once completely cool and set, cut into squares or bars and serve.

Tips for Best Success:

• Press the crust firmly. A firmly packed graham cracker crust will hold together better when the bars are cut.
• Don't skip the cooling time. The bars need to cool completely before cutting so the layers have time to set.
• Use the coconut amount you prefer. Two cups will give you a thinner coconut layer, while three cups will give you a thicker, more coconut-filled candy bar.
• Watch the bars near the end of baking. Ovens vary, so start checking around 15 minutes.
• Cover the pan after adding the chocolate chips. This traps the heat and helps the chocolate soften enough to spread easily.
• For cleaner cuts, allow the bars to cool completely before slicing. You can also chill them briefly before cutting.
• Line the pan with parchment paper.  If you want to make the bars especially easy to remove from the pan, line the pan with parchment paper. Be sure to leave some parchment extending over the sides so you can lift the entire slab out before cutting.

Variations and Substitutions:

• Use different chocolate.  Milk chocolate chips can be used instead of semisweet chocolate if you prefer a sweeter candy bar. Dark chocolate chips are another option for a richer chocolate flavor.
• Add chopped nuts.  For a little crunch, sprinkle chopped pecans or almonds over the coconut before adding the condensed milk.
• Try different coconut: Unsweetened coconut works well if you want to reduce the sweetness. Sweetened coconut will give you a more traditional candy-bar flavor.
• Make a thicker crust.  If you really enjoy the graham cracker layer, you can increase the crust slightly by adding a little more graham cracker crumbs and butter while keeping the mixture firmly pressed into the pan.
• Make them extra chocolatey.  A combination of semisweet and milk chocolate chips can be used for the topping.

Serving Suggestions:

These chocolate coconut bars make a delicious Halloween treat, but you certainly don't have to wait for Halloween to make them.

Serve them:

• On a Halloween dessert tray
• Alongside cookies and other homemade candies
• At holiday gatherings
• With coffee or hot chocolate
• As an after-dinner treat
• Packed in a tin for family and friends
• At potlucks, bake sales, or family gatherings

They also make a nice homemade addition to a Christmas cookie and candy platter.

How to Store:

• Room temperature: Allow the bars to cool completely and let the chocolate topping harden before storing. Place the bars in an airtight container. If you need to stack them, place a sheet of parchment or wax paper between the layers to keep the chocolate from sticking.
• Refrigerate:   If your kitchen is warm or you prefer firmer chocolate, refrigerate the bars.
• Freezer:  For longer storage, the bars can be frozen in an airtight, freezer-safe container. Separate layers with parchment or wax paper and thaw before serving.

Frequently Asked Questions:

Are these chocolate coconut bars the same as Mounds candy bars?
They are similar in flavor because they combine coconut and chocolate, but these homemade bars also have a buttery graham cracker crust. The crust gives them a different texture from a traditional Mounds candy bar.

Can I omit the sugar from the graham cracker crust?
Yes. The white sugar is optional. The sweetened condensed milk and chocolate provide plenty of sweetness, so leaving the sugar out will simply make the crust a little less sweet.

Can I use unsweetened coconut?
Yes. Unsweetened coconut can be used if you prefer a less-sweet dessert. Sweetened coconut will produce a sweeter, more candy-like result.

Can I use regular-sized chocolate chips?
Yes. Regular semisweet chocolate chips can be used. Mini chocolate chips simply melt a little more quickly and make it easy to get an even layer of chocolate.

Why do I cover the bars after adding the chocolate chips?
Covering the hot bars for a few minutes traps the heat and helps soften the chocolate chips so they can be spread evenly across the top.

How do I know when the bars are done baking?
The coconut layer should be set and the edges should be lightly golden. Start checking around 15 minutes because oven temperatures can vary.

Why are my bars difficult to cut?
They may not have cooled completely yet. Allow them to cool and let the chocolate harden before cutting. A short time in the refrigerator can also make them easier to slice.

Can I make these ahead of time?
Yes. These bars are a good make-ahead treat because they need time to cool and set. Store them in an airtight container until you're ready to serve them.

Old-Fashioned Sausage and Noodle Casserole

A Simple Comfort Food Recipe With Sausage, Garden Vegetables and Cheese.

This sausage and egg noodle casserole is a quick and easy meal that takes little time to prepare but delivers plenty of homemade flavor. Ground sausage is cooked with onions, bell peppers, and garlic, then combined with tender egg noodles, creamy evaporated milk, and plenty of cheddar cheese.

This is one of those comforting recipes that reminds me of home. My mother would often make it using onions and bell peppers from her garden. When she had the time, she would even make the egg noodles from scratch, making an already delicious meal feel extra special.

Today, packaged egg noodles make this casserole especially easy to put together. It is a simple, filling meal that is perfect for a busy weeknight or whenever you want something warm and comforting without spending hours in the kitchen.

Ingredients: 

1 pound ground hot pork sausage (Or your favorite sausage)
1 onion, chopped
1 bell pepper, chopped
2 to 3 garlic cloves, minced
4 ounces wide egg noodles
1 c. evaporated milk or heavy whipping cream
2 c. shredded (or grated) cheddar cheese

Directions:

Preheat the oven. Heat the oven to 350°F. Lightly grease a 13 x 9-inch baking dish with olive oil.

Cook the noodles. Bring a large pot of generously salted water to a rolling boil. Add the egg noodles and cook according to the package directions until just tender. Drain well and set aside.

Cook the sausage and vegetables. In a large skillet over medium heat, cook the sausage, chopped onion, bell pepper, and garlic. Cook until the sausage is fully cooked and the vegetables are tender, stirring occasionally. Drain off any excess grease.

Combine the ingredients. Stir in the evaporated milk, half of the shredded cheddar cheese, and the cooked egg noodles. Mix until everything is well combined.

Prepare the casserole. Pour the mixture evenly into the prepared baking dish.

Add the cheese. Sprinkle the remaining shredded cheddar cheese evenly over the top.

Bake. Bake uncovered for about 20 minutes, or until the casserole is hot and the cheese is melted and bubbly.

Serve. Let the casserole cool for a few minutes, then serve warm and enjoy!

Tips for Best Success:

• Don't overcook the noodles. Cook them just until tender since they will continue cooking in the oven.
• Drain the sausage well. Removing excess grease keeps the casserole from becoming oily.
• Use freshly shredded cheese if possible. It melts nicely and gives the casserole a creamy, cheesy topping.
• Adjust the sausage to your taste. Hot pork sausage gives the casserole some heat, but mild sausage works just as well.
• Don't skip the vegetables. The onions, bell peppers, and garlic add flavor and make this simple casserole taste more homemade.
• Let it rest briefly before serving. A few minutes of resting makes it easier to scoop and serve.

Variations and Substitutions:

• Use mild sausage: Substitute mild pork sausage if you prefer less heat.
• Try another sausage: Italian sausage, breakfast sausage, smoked sausage, or another favorite sausage can be used.
• Add more vegetables: Mushrooms, zucchini, spinach, or diced tomatoes can be added for extra vegetables.
• Change the cheese: Monterey Jack, Colby, mozzarella, or a cheddar blend can be substituted for some or all of the cheddar.
• Use cream instead: Heavy whipping cream can be used in place of evaporated milk for an even richer casserole.
• Make homemade noodles: If you enjoy making pasta from scratch, homemade egg noodles would make this casserole extra special—just as my mother sometimes made it.

Serving Suggestions:

This casserole is hearty enough to serve as a complete meal, but it also goes well with simple sides.

Serve it with:

• A tossed green salad
• Steamed green beans
• Roasted or steamed vegetables
• Corn
• Peas
• Dinner rolls or homemade bread
• A simple cucumber salad

For a comforting family meal, serve the casserole with a vegetable and a piece of warm homemade bread.

How to Store:

• Refrigerate:  Store leftover sausage and egg noodle casserole in an airtight container or cover the baking dish tightly with plastic wrap or aluminum foil. Refrigerate for up to 3 to 4 days.
• Reheating:  To reheat, warm individual portions in the microwave or reheat larger portions in a 350°F oven until heated through. If the casserole seems dry after refrigeration, adding a small splash of milk before reheating can help.
• Freezer:  You can also freeze the casserole. For best results, freeze it in an airtight, freezer-safe container and use within about 2 to 3 months. Thaw overnight in the refrigerator before reheating.

Frequently Asked Questions:

Can I use a different kind of sausage?
Yes. Hot pork sausage can easily be replaced with mild pork sausage, Italian sausage, breakfast sausage, or another sausage you enjoy.

Can I use heavy whipping cream instead of evaporated milk?
Yes. Heavy whipping cream will give the casserole a richer, creamier texture.

Can I make this casserole ahead of time?
Yes. Assemble the casserole, cover it, and refrigerate it until you are ready to bake. If it is very cold from the refrigerator, it may need a little additional baking time.

Can I add other vegetables?
Absolutely. Mushrooms, zucchini, spinach, peas, or diced tomatoes would all work well.

Can I use homemade egg noodles?
Yes. Homemade egg noodles would be delicious in this casserole. If using very fresh homemade noodles, watch the cooking time carefully so they don't become overcooked.

Can I make this casserole less spicy?
Yes. Use mild sausage instead of hot sausage. You can also choose a sausage with whatever level of seasoning and heat your family prefers.

Can I freeze sausage and egg noodle casserole?
Yes. Cool the casserole completely, place it in a freezer-safe container, cover it well, and freeze for up to 2 to 3 months for best quality. 

Mom's Honey Cinnamon Sweet Potatoes

 Sweet potatoes roasted with honey and cinnamon for a comforting, naturally sweet side dish that's easy to prepare.

When I think of sweet potatoes, brown sugar usually comes to mind because that’s what we traditionally use when making sweet potato pie.  But while looking through my mother's recipe box, I found an old newspaper clipping that instantly brought back childhood memories. This particular recipe used honey, a touch of cinnamon, and a splash of olive oil.

When roasted in the oven, the sweet potatoes were tender, deliciously sweet, and beautifully caramelized. This was a quick and easy side dish recipe that my mom would prepare when sweet potatoes were in season at the grocery store. For me, they tasted like dessert served right alongside the supper meal.  It was delicious!  And, shhhh, don't tell anyone, but it was incredibly nutritious, too!

Sweet potatoes provide beta-carotene, which our bodies convert into vitamin A, along with fiber, vitamin B6, vitamin C,  potassium, manganese, copper, and niacin.  They are rich in antioxidants that our bodies need to stay healthy and protect our cells from free radicals.

Honey adds its own distinct, golden sweetness and brings plenty of health benefits to the table.  The honey we buy comes from a local beekeeper, and it is raw, unfiltered, and unpasteurized. It comes straight from the hive, and I know that is is pure.  It's naturally loaded with essential nutrients like niacin, riboflavin, calcium, magnesium, manganese, potassium, phosphorous and zinc which are also important for our health.    

Plus, honey virtually never spoils! Archaeologists have actually uncovered pots of honey in ancient Egyptian tombs thousands of years old.  When they tested the honey, they found that it remained chemically preserved and it was safe to eat.   Talk about long-term shelf stability.  It truly stands the test of time. 

Combine pure honey with roasted sweet potatoes, and you get a nutrient-dense side dish that supports your body while tasting incredible. It's a simple, comforting, flavorful dish packed with flavor,  that our family enjoyed.  We hope your family will too.

Ingredients:

4 sweet potatoes
1/4 c. olive oil 
1/4 c. honey
2 tsp. cinnamon
1 tsp. lemon juice (Optional)
Salt and black pepper 

Directions:

Preheat the oven to 375°F. Lightly coat a rimmed baking sheet with olive oil or nonstick cooking spray.

Peel the sweet potatoes if desired, then cut them into approximately 1-inch cubes. Place them in a large mixing bowl.

In a small bowl, whisk together the olive oil, honey, and cinnamon. If using lemon juice, stir it in as well.

Pour the honey mixture over the sweet potatoes. Toss until the cubes are evenly coated.

Spread them in a single layer on the prepared baking sheet, leaving space between the pieces. Use two baking sheets if needed.

Bake for 20 minutes. Carefully turn the sweet potatoes, then bake for another 15–20 minutes, or until they are fork-tender and lightly caramelized around the edges.

Start checking for tenderness around the 35-minute mark, since cooking times can vary depending on the size of the cubes. Remove the sweet potatoes from the oven. Season with salt and black pepper to taste, if desired.

Tips for Best Success:

• Cut the sweet potatoes evenly. Keeping the cubes close to 1 inch helps them roast at about the same rate.
• Don't overcrowd the baking sheet. Give the cubes room so they roast instead of steaming. Use two pans if necessary.
• Turn them halfway through baking. This helps the sweet potatoes cook more evenly and develop color on multiple sides.
• Watch the honey toward the end. Honey can brown quickly, so check the sweet potatoes during the final minutes of baking.
• Use a rimmed baking sheet. The honey and olive oil mixture can spread as it heats, so a rimmed pan helps contain it.
• Taste before serving. A little salt can balance the sweetness. Black pepper adds a subtle savory touch.

Variations and Substitutions:

• Add more warm spices.  Try a pinch of nutmeg, ginger, or pumpkin pie spice along with the cinnamon for a slightly different flavor.
• Use maple syrup.  Substitute pure maple syrup for the honey if you prefer its distinctive flavor. The sweetness and browning may vary slightly.
• Add chopped nuts.  Sprinkle chopped pecans or walnuts over the sweet potatoes during the last few minutes of baking, or add them just before serving.
• Add herbs.  A little thyme or rosemary adds a savory flavor that pairs nicely with the sweetness of the honey.
• Try a citrus twist.  Add a little orange zest or use the optional lemon juice to brighten the flavor.

Serving Suggestions:

These sweet potatoes are versatile enough to serve with everyday meals or holiday dinners.

• Roasted chicken or baked chicken breasts.
• Pork chops, pork tenderloin, or glazed ham.
• Meatloaf and your favorite vegetables.
• A simple weeknight dinner with roasted vegetables.

They also make a lovely addition to a fall meal when sweet potatoes are plentiful.

How to Store:

• Refrigerator: Allow the roasted sweet potatoes to cool, then place them in an airtight container. Refrigerate for up to 3–4 days.
• Reheating: Reheat in a 350°F oven until warmed through. You can also use an air fryer to help bring back some of the roasted texture. The microwave works, too, although the sweet potatoes will be softer.
• Freezing: You can freeze the cooked sweet potatoes in a freezer-safe container for about 2–3 months for best quality. Keep in mind that they may become softer after thawing and reheating.

Frequently Asked Questions:

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

Can I use brown sugar instead of honey?
Yes. Brown sugar can be used if you prefer the traditional sweet potato flavor. It will change the texture and flavor of the coating, so keep an eye on the potatoes as they roast.

Why aren't my sweet potatoes getting crispy?
Overcrowding the pan can cause them to steam instead of roast. Make sure the cubes have space between them and that your oven is fully preheated.

Can I prepare these ahead of time?
You can peel and cube the sweet potatoes a day ahead and keep them covered in the refrigerator. For the best texture, toss them with the honey mixture just before roasting.

Can I make these without cinnamon?
Absolutely! The honey and sweet potatoes are delicious on their own. You can leave out the cinnamon or replace it with another spice you enjoy.

Can I use this recipe with large sweet potatoes?
Yes. Just cut them into evenly sized cubes. Larger pieces may need a little more roasting time, while smaller cubes may cook more quickly.

Is the lemon juice necessary?
No. It is optional. The lemon juice adds a little brightness to balance the sweetness of the honey.

Mom's Old-Fashioned Oven-Baked BBQ Chicken

Tender chicken drumsticks baked in a thick, delicious homemade barbecue sauce that clings to every bite.

BBQ chicken was always a family favorite when I was growing up, and this oven-baked BBQ chicken is one of my favorite recipes from my childhood. My mom knew how to make chicken that was tender and juicy, with a delicious homemade barbecue sauce that thickened beautifully and stayed right on the chicken.

Sometimes, Mom would mix up the sauce, pour it over the chicken, and pop it straight into the oven. Other times, she would let the chicken marinate in the sauce in the refrigerator until it was time to start supper. Both ways turned out delicious!

This easy oven-baked BBQ chicken recipe uses simple pantry ingredients to make a sweet, tangy, and slightly spicy barbecue sauce. The chicken is covered while baking to help keep it moist, then uncovered at the end so the sauce can thicken and the chicken can brown.

It's a comforting, family-friendly meal that's perfect for busy weeknights, Sunday supper, or whenever you're craving a taste of home.

Ingredients: 

6 chicken drumsticks
1/3 c. ketchup
1/3 c. white vinegar
1/4 c. brown sugar
1 Tbs. maple syrup (Optional)
1 tsp. butter
2 tsp. Worcestershire sauce,
2 tsp. dry mustard
2 tsp. chili powder
1 tsp. onion powder
1 tsp. garlic powder
1/2 teaspoon salt
1/4 black pepper
1/4 teaspoon Tabasco
4 cloves minced garlic

Directions:

Preheat the oven to 350°F. Arrange the chicken drumsticks in a 7 × 11-inch baking dish and set aside.

In a small saucepan, whisk together the ketchup, white vinegar, brown sugar, maple syrup if using, butter, Worcestershire sauce, dry mustard, chili powder, onion powder, garlic powder, salt, black pepper, Tabasco, and minced garlic.

Bring the mixture to a boil, stirring occasionally. Reduce the heat to medium-low and simmer for 5–8 minutes, stirring frequently, until the sauce thickens slightly.

Pour the barbecue sauce over the drumsticks, turning them if needed so they are coated. Cover the baking dish with its lid or aluminum foil.

Bake, covered, for 30 minutes. Carefully turn the drumsticks, then cover and bake for another 20 minutes.

Uncover the chicken and bake for another 10 minutes, or until the chicken is fully cooked and the sauce is thick and clings to the drumsticks.

Check that the thickest part of each drumstick reaches at least 165°F on an instant-read thermometer, without touching the bone. Serve hot and enjoy!

Tips for Best Success:

Use a baking dish with enough room. A 7 × 11-inch dish works well for six drumsticks. Arrange the chicken in a single layer so it cooks evenly.
Simmer the sauce before pouring it over the chicken. This helps the brown sugar dissolve and gives the sauce a head start on thickening.
Don't skip covering the dish. Keeping the chicken covered for most of the baking time helps retain moisture.
Turn the chicken halfway through baking. This helps coat the drumsticks in the sauce and encourages even cooking.
Uncover for the final 10 minutes. This allows excess moisture to evaporate and helps the sauce cling to the chicken.
Check the temperature. Chicken drumsticks should reach at least 165°F in the thickest part, away from the bone. Drumsticks can become more tender when cooked beyond this minimum, so cook longer if needed.
Watch the sauce near the end. If the sauce is getting too thick or dark before the chicken is done, cover the dish again.

Variations and Substitutions:

• Make it sweeter: Add the optional maple syrup, or use a little extra brown sugar to suit your taste.
• Adjust the heat: Reduce or omit the Tabasco for a milder sauce. Add a little more if your family enjoys a spicier BBQ chicken.
• Use chicken thighs: Bone-in chicken thighs can be used instead of drumsticks. Adjust the baking time as needed and check each piece for doneness.
• Try boneless chicken: Boneless chicken thighs or breasts can work, but they cook faster than drumsticks. Begin checking their temperature earlier.
• Add a smoky flavor: Use smoked paprika in place of some of the chili powder, or add a small amount of your favorite smoky barbecue seasoning.
• Use fresh or powdered garlic: The recipe calls for both minced garlic and garlic powder. If you don't have fresh garlic, you can replace it with additional garlic powder, adjusting to taste.
• Marinate the chicken: For the make-ahead method Mom sometimes used, pour the cooled sauce over the chicken, cover, and refrigerate for a few hours before baking. Keep raw chicken refrigerated and discard any sauce that has been in contact with it unless it is thoroughly cooked.

Serving Suggestions:

This homemade BBQ chicken pairs well with classic, comforting side dishes.

• Creamy mashed potatoes or oven-roasted potatoes
• Corn on the cob or buttery corn
• Green beans, peas, or steamed vegetables
• Creamy coleslaw or a simple garden salad
• Baked beans or potato salad
• Homemade dinner rolls or biscuits 

For a simple family supper, serve the drumsticks with mashed potatoes and a vegetable. For a summer-inspired meal, add corn on the cob and coleslaw.

How to Store:

• Refrigerator: Allow leftover chicken to cool slightly, then place it in an airtight container and refrigerate within 2 hours of cooking. Store for 3–4 days.
• Freezer: Place cooled chicken and sauce in a freezer-safe container or bag. Freeze for up to 3 months for best quality.
• Reheating: Thaw frozen chicken in the refrigerator overnight. Reheat in a covered baking dish at 325°F until heated through, adding a splash of water if the sauce has become too thick. You can uncover it near the end if you'd like to thicken the sauce again.  Reheat leftovers to 165°F. Avoid leaving cooked chicken at room temperature for more than 2 hours.

Frequently Asked Questions:

Can I make this BBQ chicken ahead of time?
Yes! You can prepare the barbecue sauce ahead and refrigerate it separately. You can also marinate the raw chicken in the cooled sauce in the refrigerator before baking, just as your mom sometimes did.

Do I have to marinate the chicken?
No. The chicken can go straight into the oven after you pour the sauce over it. Marinating is optional and adds convenience if you want to prepare supper ahead of time.

Why do I need to cover the chicken while it bakes?
Covering the dish helps keep moisture in while the chicken cooks. Uncovering it at the end allows the sauce to thicken and the chicken to brown.

How do I know when the drumsticks are done?
Use an instant-read thermometer inserted into the thickest part of the meat without touching the bone. The chicken should reach at least 165°F. Check more than one drumstick, especially if they vary in size.

Can I use bottled BBQ sauce instead?
You can, but the flavor will be different from this homemade sauce. The recipe's ketchup, vinegar, brown sugar, and spices create its own sweet and tangy flavor.

Can I make this recipe less spicy?
Yes. Reduce or omit the Tabasco. You can also reduce the chili powder if you prefer a milder barbecue flavor.

Why is my BBQ sauce watery?
Chicken releases moisture as it cooks. Uncovering the dish for the final part of baking helps some of that moisture evaporate. If needed, continue baking uncovered until the sauce thickens, while checking that the chicken doesn't overcook.

Can I use chicken breasts instead of drumsticks?
Yes, but boneless chicken breasts generally cook faster and can dry out more easily. Start checking their temperature earlier and remove them once they reach 165°F.

Easy Homemade Steak Fries with Parmesan Romano

Mom's easy steak fries are packed with herbs and cheesy flavor, making them a regular on our family dinner table.

These homemade steak fries are so good that my kids add them to their meal rotation several times a month! This is my mom's recipe for making oven-baked steak fries, and it is one of those family favorites that I have happily carried on through the years.

Growing up, we often had potatoes on the table. Whether Mom made boiled potatoes, baked potatoes, mashed potatoes, or included potatoes as part of the main dish, they were a regular part of our meals.

There are several reasons I have continued that tradition. Potatoes are inexpensive, filling, and incredibly versatile. You can prepare them in so many different ways, making them a practical ingredient for stretching your grocery budget.

Mom knew potatoes had health benefits, Potatoes are a nutritional powerhouse containing vitamin B6, vitamin C, fiber, protein and iron.  They contain more.potassium then a banana, and potatoes are low in calories.  

These steak fries are seasoned with basil, parsley, garlic, onion, and a little seasoned salt. The Parmesan Romano cheese adds a wonderful savory flavor and helps give the fries a delicious, golden finish.

They are a simple, affordable side dish that goes with so many meals. Whether you're serving them with burgers, chicken, or a favorite sandwich, these homemade steak fries are a delicious way to put potatoes on the menu.

Ingredients:

4 russet potatoes
1 Tbs. olive oil
1 1/2 tsp. basil
1 1/2 tsp. parsley flakes
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. seasoned salt
1/4 tsp. pepper
1/2 c. grated Parmesan Romano cheese

Directions:

Preheat the oven to 350°F. Lightly spray a 15 × 10 × 1-inch baking pan with olive oil.

Scrub the potatoes and cut each one lengthwise in half. Cut each half into 3 wedges.

Place the wedges in a large bowl of ice water and soak for 20–30 minutes. This step is optional, but it helps remove some excess starch.

Drain the potatoes if you soaked them. Pat them completely dry with a clean, lint-free kitchen towel or paper towels.

Place the potatoes in a large bowl. Pour the olive oil over them and toss until all the wedges are evenly coated.

In a small bowl, combine the basil, parsley flakes, garlic powder, onion powder, seasoned salt, black pepper, and grated Parmesan Romano cheese. Stir until evenly mixed.

Sprinkle the seasoning mixture over the oiled potato wedges. Toss until the potatoes are evenly coated.

Arrange the wedges in a single layer on the prepared baking pan.

Bake for 25 minutes.  Remove the potatoes from the oven and turn them over.  Return them back to the oven to bake for another 20 to 30 minutes, or until the potatoes are golden brown on the outside and tender on the inside. Baking time will vary depending on the size and thickness of your wedges.

Serve warm.

Tips for Best Success:

• Cut the wedges evenly. Try to keep the potato wedges similar in thickness so they cook at about the same rate.
• Dry the potatoes well. If you soak them, remove as much moisture as possible before adding the oil and seasonings.
• Don't overcrowd the pan. Arrange the wedges in a single layer with a little space between them. Use two pans if necessary.
• Turn the fries halfway through baking. This can help them brown more evenly on both sides.
• Watch the cheese toward the end. Parmesan Romano can brown quickly, so check the fries as they approach the end of the baking time.
• Check for tenderness. The outside should be golden, and a fork should slide easily into the thickest part of a wedge.

Variations and Substitutions:

• Garlic Parmesan steak fries. Add a little extra garlic powder or use freshly grated Parmesan for a stronger garlic and cheese flavor.
• Smoky steak fries. Add 1/2 teaspoon smoked paprika for a smoky flavor and a deeper color.
• Italian herb fries. Replace the basil and parsley with 1 tablespoon Italian seasoning.
• Try a different cheese. Use grated Parmesan, Romano, or a combination of the two. Asiago is another option for a different savory flavor.
• Add a little heat.Add a pinch of cayenne pepper or red pepper flakes if you like your steak fries with a little kick.

Serving Suggestions:

These Parmesan Romano steak fries are a versatile side dish that pairs well with everyday family meals.

• Burgers and sandwiches
• Chicken dinners
• Steak or pork chops
• Dipping sauces, like ranch dressing, garlic aioli, or your family's favorite dipping sauce.

How to Store:

• Refrigerator: Allow leftover steak fries to cool, then place them in an airtight container. Refrigerate for up to 3–4 days.
• Freezer: You can freeze the cooked fries in a freezer-safe container, although the texture may soften. For the best quality, use within 2–3 months.
• Reheating: Reheat in a 375°F oven or air fryer until warmed through and crisped to your liking. The microwave works too, but the fries will be softer.

Frequently Asked Questions:

Do I have to soak the potatoes before baking?
No. Soaking is optional. It helps remove some excess starch, but you can skip this step when you need to get dinner on the table faster.

Why are my steak fries not crispy?
Excess moisture, overcrowding the baking pan, or thick wedges can affect browning. Dry the potatoes thoroughly, leave space between the wedges, and bake until golden and tender.

Can I leave the potato skins on?
Yes! Scrub the potatoes well and leave the skins on. They add texture and help make preparation simple.

Can I use a different kind of potato?
Yes. Yukon Gold potatoes can also be used, though they have a creamier texture. Russet potatoes are a good choice for a fluffy inside.

Can I make these steak fries in an air fryer?
Yes. Toss and season the wedges as directed, then cook in a single layer at about 380°F, turning halfway through. Start checking around 20 minutes; cooking time will depend on the thickness of the wedges and your air fryer. You may need to cook in batches.

Can I prepare the potatoes ahead of time?
You can cut and soak the potatoes ahead of time. Keep them covered in cold water in the refrigerator, then drain and dry them thoroughly before seasoning and baking.

Easy No-Knead Supper Bread

Soft, homemade bread made with simple ingredients and without all the kneading and long rising times.

There is something special about homemade bread served alongside a warm bowl of soup. This no-knead supper bread is an easy way to bring that homemade goodness to the dinner table without the time and effort of traditional bread-making.

My mom would make this bread to serve with homemade vegetable soup, chicken noodle soup, and hamburger soup. It is the kind of simple, comforting bread that makes a homemade meal feel complete.

The dough comes together with a spoon, so there is no hand-kneading involved. After a rise, the sticky dough is transferred to a loaf pan, allowed to rest again, and baked until golden brown.

If you enjoy homemade bread but don't always have time for a long bread-making process, this recipe is worth keeping in your collection.

Ingredients: 

1/4 c. warm water
2 and 1/4 tsp yeast 
1 Tbs. sugar 
3 1/2 c. flour 
1 tsp salt
3/4 c. warm milk 
3/4 c. warm water
1 egg, beaten (room temp)
3 Tbs.butter ( melted)

Directions:  

Preheat the oven to 350°F. Grease a 9 x 5-inch loaf pan and set it aside.

In a measuring cup, whisk together the 1/4 cup warm water, yeast, and sugar. Let it stand for about 5–10 minutes, until the yeast is dissolved and begins to look foamy.

Heat the milk in a small saucepan over low heat until it reaches 110–115°F. Remove it from the heat and allow it to cool slightly if needed.

In a large mixing bowl, combine the flour and salt. Add the yeast mixture, warm milk, remaining 3/4 cup warm water, beaten egg, and melted butter.

Stir until all the ingredients are combined and a sticky, wet dough forms. There is no need to knead the dough.

Cover the bowl with a clean tea towel or plastic wrap. Place it in a warm, draft-free location for about 1 hour, or until the dough has doubled in size.

Lightly grease a spatula and gently press it into the center of the dough to deflate it.

Scoop the dough into the prepared loaf pan. It will be very sticky, which is normal for this no-knead bread.

Use dampened fingers or the back of a wet spoon to gently push the dough into the corners of the pan. Smooth the top as evenly as possible.

Don't worry if the dough looks a little disheveled. It will smooth out as it rises and bakes.

Place the pan in a warm location for about 20 minutes, or until the dough looks puffy.

Bake in the preheated 350°F oven for 35–40 minutes, or until the top is golden brown and the loaf is baked through.

If you have an instant-read thermometer, the center should reach approximately 190–200°F.

Remove the bread from the pan and place it on a wire rack. Allow it to cool before slicing so the inside has time to set.

Tips for Best Success:

• Check the yeast. If the yeast mixture doesn't begin to foam after about 10 minutes, your yeast may be old or the water may have been too hot or too cold.
• Avoid overheating the milk. Milk that is too hot can damage the yeast. Use a thermometer if you have one.
• Don't add extra flour just because the dough is sticky. This is a wet dough, and adding too much flour can make the bread dense.
• Use damp hands or a wet spoon. This makes transferring and shaping the sticky dough much easier.
• Watch the dough, not just the clock. Rising times depend on the temperature of your kitchen. Look for the dough to double during the first rise.
• Check for doneness. The loaf should be golden brown and baked through the center. If the top browns too quickly, loosely cover it with foil for the remaining baking time.
• Let it cool before cutting. Slicing too soon can leave the inside gummy, even when the bread is fully baked. It is also the hardest part of making bread.  Waiting for it to cool before you can enjoy a slice of hot, buttered bread.  There's nothing better than that. 

Variations and Substitutions:

• Herb bread:  Add 1 to 2 teaspoons of Italian seasoning, dried rosemary, or dried thyme to the flour for a flavorful loaf that pairs well with soup.
• Garlic bread:  Add 1/2 to 1 teaspoon of garlic powder to the dry ingredients for a mild garlic flavor.
• Cheese bread:  Stir in about 1/2 cup shredded cheddar cheese before the first rise.
• Whole wheat bread:  Replace up to 1 cup of the white flour with whole wheat flour. The loaf may be a little denser.
• Dairy-free option:  Use an unsweetened, unflavored plant-based milk and a dairy-free butter alternative. The flavor and texture may vary slightly.

Serving Suggestions:

Serve it with:  

• Homemade vegetable soup
• Chicken noodle soup.  
• Hamburger soup. 
• With butter.  Serve warm slices with butter, either as a simple side or a snack.

How to Store:

• At room temperature: Allow the bread to cool completely. Store it in an airtight container or bread bag at room temperature for about 2–3 days.
• In the refrigerator: Refrigeration can cause bread to become stale more quickly, so room-temperature storage is preferable if you plan to eat it within a few days.
• In the freezer: For longer storage, wrap the cooled loaf tightly in plastic wrap or freezer-safe packaging and freeze for up to 3 months. You can also slice the bread first and freeze individual slices for easy serving.
• To reheat: Warm slices in a toaster or briefly in the oven. Thaw frozen slices at room temperature or toast them directly from frozen.

Frequently Asked Questions:

Can I make this bread without kneading it?
Yes! This is a no-knead bread recipe. Simply stir the ingredients together until a sticky dough forms, then let the dough rise.

Why is the dough so sticky?
The dough has a high moisture content, which is why it is sticky and doesn't need to be kneaded. Use a greased spatula and dampened fingers when transferring it to the pan.

Can I use instant yeast instead of active dry yeast?
Instant yeast can generally be substituted in the same amount. It can be mixed directly with the dry ingredients, although you can still dissolve it in the warm water if you prefer.

How do I know when the dough has risen enough?
During the first rise, the dough should approximately double in size. During the second rest, it should become noticeably puffy. The exact time will depend on your kitchen temperature.

Can I prepare the dough ahead of time?
This recipe is designed for a relatively quick, same-day preparation. An overnight refrigerator rise would require adjusting the yeast and timing, so I would follow the original method when making it for supper.

Why did my bread turn out dense?
Dense bread can result from inactive yeast, adding too much flour, insufficient rising time, or underbaking. Make sure the yeast is active and give the dough enough time to rise.

Can I use a different size loaf pan?
A 9x 5-inch loaf pan is the size specified for this recipe. A smaller pan may cause the dough to rise above the edges, while a larger pan may produce a shorter loaf and affect the baking time.