Old-Fashioned Pocketbook Rolls

Light, airy homemade yeast rolls with a buttery center

This recipe came from my aunt, who loved to bake. One of the first bread recipes I made when I was learning to bake was her Pocketbook Rolls. I remember being so pleased when they turned out light, airy, and beautifully golden on my very first try.

That first successful batch hooked me on making bread.

In our family, Sunday was bread-making day, and there was something special about spending part of the day in the kitchen making homemade bread and rolls. These Pocketbook Rolls are a wonderful recipe for anyone who is just beginning to work with yeast dough because the shaping is simple, and the finished rolls are so rewarding.

The little pat of butter tucked inside each roll melts as the rolls bake, giving them their signature buttery center. They are wonderful served warm alongside a Sunday dinner, but they are just as tempting straight from the baking pan.

Ingredients:

For the Dough:
4 1/4 tsp. active dry yeast
1/2 c. warm water, approximately 105°F to 110°F
2 Tbs. granulated sugar
5 c. flour, plus more as needed
1 Tbs. salt
1/4 c. granulated sugar
1 1/2 c. whole milk, warmed to about 100°F
1 large egg, room temperature
1/2 c. butter, melted and cooled to lukewarm

For Shaping the Rolls:
1/4 to 1/2 c. butter, straight from the refrigerator, cut into small pats

For the Tops:
Olive oil or melted butter, for brushing
Additional butter, for brushing the warm baked rolls

Directions:

Lightly grease one or two baking pans, depending on the size of your rolls.

In a medium bowl, combine the warm water, yeast, and 2 tablespoons of sugar. Stir well and place the bowl in a warm location for 8 to 10 minutes, or until the yeast becomes foamy and active.

If the yeast does not become foamy, check the temperature of the water and make sure the yeast is still active before continuing.

In a large mixing bowl, combine 2 cups of flour, the salt, and 1/4 cup of sugar.

Add the warm milk, room-temperature egg, lukewarm melted butter, and activated yeast mixture. Beat with a wooden spoon for about 2 minutes, or until well combined.

Gradually add the remaining flour, stirring until the dough becomes too stiff to mix with a spoon.

Turn the dough onto a lightly floured surface and knead for about 10 minutes, adding flour a little at a time as needed. The dough should be smooth and slightly tacky, but not sticky.

Place the dough in a lightly greased bowl. Lightly brush or rub the surface of the dough with a little olive oil to keep it from drying out.

Cover the bowl with plastic wrap or a clean, lint-free kitchen towel. Place it in a warm, draft-free location and let the dough rise until doubled in size, about 90 minutes. The exact time will depend on the temperature of your kitchen.

Punch the dough down gently and turn it onto a lightly floured surface.

Roll the dough out to about 1/4 inch thick.

Using a drinking glass or a doughnut cutter with the center removed, cut the dough into rounds. Press the cutter straight down into the dough without twisting. Twisting can compress the edges and make it harder for the rolls to seal properly.

Using butter straight from the refrigerator, cut it into small, thin pats. The butter should remain cold and firm while you are shaping the rolls. Cold butter is important because softened butter can squish toward the edges when the dough is folded, making it difficult to get a tight seal.

Place one small pat of cold butter slightly to one side of each dough round. Keep the butter at least 1/4 inch away from the edge of the dough.

Fold the empty half of the dough over the buttered half, creating the pocketbook shape.

Press the two edges together firmly with your fingers to seal the roll. Make sure the edges are tightly sealed, so the butter stays inside while the rolls bake.

Place the shaped rolls on the prepared baking pans, leaving a little space between them.

Repeat with the remaining dough.

Lightly brush the tops of the rolls with olive oil or melted butter.

Cover the pans with a clean, lint-free kitchen towel and place them in a warm location. Let the rolls rise until noticeably puffy and nearly doubled in size.

Preheat the oven to 350°F.  Bake the rolls for 15 to 20 minutes, or until they are lightly golden brown.

Remove the rolls from the oven and immediately brush the warm tops generously with butter.

Serve warm and enjoy!

Tips for the Best Pocketbook Rolls:

• Use lukewarm liquids. The water and milk should feel warm but not hot. Water or milk that is too hot can damage the yeast.
• Let the yeast become foamy. This is a good indication that your yeast is active and ready to use.
• Don't add too much flour. The dough should be slightly tacky after kneading. Adding excessive flour can result in heavy, dry rolls.
• Knead the dough thoroughly. About 10 minutes of kneading helps develop the gluten needed for light, airy rolls.
• Give the dough time to rise. Rising time can vary depending on your kitchen temperature, so watch the dough rather than the clock.
• Keep the butter away from the edges. Leaving about 1/4 inch around the edge gives you enough dough to create a secure seal.
• Seal the rolls firmly. Press the folded edges together well, so the butter doesn't escape during baking.
• Don't skip the second rise. This helps give the rolls their soft, airy texture.
• Brush them with butter while warm. The warm rolls absorb some of the butter, making the tops tender and flavorful.

Variations and Substitutions:

Butter or Lard:
The original recipe calls for butter in the dough. If you prefer, you can substitute an equal amount of softened or melted lard for a more old-fashioned flavor.
Dinner Rolls:
Make smaller dough rounds and use smaller pats of butter for petite dinner rolls.
Sweeter Rolls:
For a slightly sweeter roll, increase the sugar in the dough by 1 to 2 tablespoons.
Garlic Butter Pocketbook Rolls:
Replace the plain butter inside the rolls with garlic butter. These are especially good served with pasta, soups, or Italian-style meals.
Herb Butter:
Mix softened butter with finely chopped parsley, thyme, or chives before placing it inside the dough.

Serving Suggestions:

These homemade Pocketbook Rolls are perfect alongside:

• Roast beef, pork, or chicken
• Mashed potatoes and gravy
• Homemade soups and stews
• Fried chicken
• Meatloaf
• Holiday dinners
• Sunday supper
• Ham and scalloped potatoes
• Green beans, corn, or other garden vegetables

They're also delicious split open while still warm and served with additional butter.

How to Store:

• Room Temperature:  Store completely cooled rolls in an airtight container or zip-top bag at room temperature.
• Freezer:  Freeze the cooled rolls in a freezer-safe bag or container for up to 2 to 3 months. Thaw at room temperature and warm briefly in the oven before serving.
• For the best texture, avoid storing homemade rolls uncovered, as they can dry out quickly.

Frequently Asked Questions:

Why are they called Pocketbook Rolls?
The folded shape resembles an old-fashioned pocketbook or small handbag, giving these rolls their charming name.

Can I make the dough ahead of time?
Yes. The dough can be prepared ahead and refrigerated after the first rise. Allow it to come closer to room temperature before rolling and shaping.

Why did my rolls turn out heavy?
Too much flour, insufficient kneading, inactive yeast, or not allowing the dough enough time to rise can all result in heavier rolls.

Why did the butter leak out?
The most common reason is that the butter was placed too close to the edge or the folded dough was not sealed tightly enough. Leave about 1/4 inch around the butter and firmly pinch the edges together.

Can I use instant yeast?
Yes. Instant yeast can generally be substituted for active dry yeast. You can mix it directly into the dry ingredients, although following the original recipe's yeast-activation method is perfectly fine when using active dry yeast.

Can I make these rolls smaller?
Absolutely. Smaller Pocketbook Rolls are perfect for holiday dinners or large family gatherings. Just use smaller dough rounds and smaller pieces of butter, and begin checking them for doneness a little earlier.

Old-Fashioned Unstuffed Cabbage Skillet with Ground Beef and Rice

All the comforting flavors of stuffed cabbage rolls without the work of rolling individual cabbage leaves.

If you love the comforting flavors of stuffed cabbage rolls but don't love all the work that goes into rolling each cabbage leaf, this skillet version may become a new family favorite.

This recipe has a special place in my family because it was my mother's clever way of preparing stuffed cabbage for a family that wasn't particularly fond of cabbage. When I was growing up, I would carefully eat the flavorful meat and rice filling and leave the cabbage for Mom. She never seemed to mind because she actually liked the cabbage.

Sometimes she would simply cut the cabbage into pieces and serve it alongside the meal. It wasn't until many years later that I learned her secret: she chopped the cabbage into smaller pieces and cooked it right into the seasoned beef and rice mixture. Somehow, that made all the difference.

My children followed in my footsteps. They would remove the cabbage and happily eat the meat and rice filling, just as I had done. But over the years, I learned to appreciate the cabbage, too, and eventually came to love stuffed cabbage rolls.

This easy one-skillet recipe gives you all those familiar stuffed cabbage flavors without the fuss of boiling cabbage leaves, making the filling, and carefully rolling each one. Everything cooks together in one skillet for a hearty, satisfying supper that tastes like home.

Ingredients:

2 Tbs. olive oil
1 pound ground beef
1 onion, diced
3 cloves garlic, minced
3/4 tsp. salt
1/4 tsp. pepper
1/2 tsp. paprika
1/2 c. uncooked white rice
1 (15 ounce can) tomato sauce
1 1/2 c. water
1 tsp.  beef bouillon powder
6 cups cabbage, core removed, chopped fine 

Directions:

Heat the oil. In a large cast iron skillet, heat the olive oil over medium-high heat.  Add the ground beef and diced onion. Cook, breaking the beef into small crumbles, until the beef is no longer pink and the onions are soft and translucent. Drain off excess grease if desired.

 Stir in the garlic, salt, black pepper, and paprika. Cook for about 20 seconds, just until the garlic becomes fragrant.

Stir in the uncooked rice, tomato sauce, water, and beef bouillon powder. Mix well, scraping up any flavorful browned bits from the bottom of the skillet.

Stir in the finely chopped cabbage until it is evenly distributed throughout the beef and rice mixture.

Bring the mixture to a gentle boil. Reduce the heat to low, cover the skillet, and simmer for 20 to 25 minutes. Stir occasionally to keep the rice from sticking and to help the cabbage cook evenly.  Continue cooking until the rice and cabbage are tender and most of the liquid has been absorbed into the mixture. If needed, add a small amount of water and continue cooking until the rice is tender.

Spoon the cabbage and beef mixture into bowls and serve with a dollop of sour cream, if desired.

Tips for Best Success:

• Chop the cabbage fairly small. This is the key to Mom's method. Smaller pieces become tender more quickly and blend into the beef and rice instead of sitting in large pieces on top.
• Don't skip browning the beef. The browned bits left in the skillet add wonderful flavor to the finished dish.
• Use uncooked rice. The rice cooks right in the tomato sauce and seasoned broth, absorbing all those savory flavors.
• Keep the skillet covered. The trapped steam helps both the cabbage and rice become tender.
  Stir occasionally. This helps distribute the cabbage and prevents the rice from settling and sticking to the bottom.
• Watch the liquid toward the end. Different types of cabbage can release different amounts of moisture. If the rice isn't tender, but the skillet looks dry, add a small splash of water.
• Let it rest for a few minutes. After cooking, letting the skillet sit for about 5 minutes allows the remaining liquid to settle and the flavors to come together.

Variations and Substitutions:

• Substitute part or all of the ground beef with ground pork for a slightly richer flavor.
• Ground turkey can be used in place of beef for a lighter version.
• Brown rice can be used, but it will require additional cooking time and liquid. Follow the package cooking guidance for the best results.
• Replace part of the tomato sauce with undrained diced tomatoes for a chunkier tomato flavor.
• Add a little onion powder, garlic powder, or Italian seasoning if you prefer a more seasoned dish.
• Sprinkle shredded cheddar or mozzarella over the top during the last few minutes of cooking and cover until melted.
• Add a pinch of red pepper flakes or a little cayenne pepper for some heat.
• A spoonful of sour cream on top adds a cool, creamy contrast to the warm tomato and beef mixture.

Serving Suggestions:

This is a hearty meal on its own, but it pairs beautifully with simple sides.

Serve it with:

• Crusty homemade bread or dinner rolls
• Buttered corn
• Green beans
• A simple garden salad
• Applesauce
• Roasted vegetables
• Mashed potatoes for an especially comforting meal

How to Store:

• Refrigerator:  Allow leftovers to cool, then place them in an airtight container and refrigerate for up to 3 to 4 days.
• Reheating:  Reheat individual portions in the microwave, stirring once or twice during heating. You can also reheat the mixture gently in a skillet over medium-low heat. Add a splash of water or broth if it has thickened too much.
• Freezer:  This recipe can also be frozen in airtight, freezer-safe containers for up to 2 to 3 months. Thaw overnight in the refrigerator before reheating.

Frequently Asked Questions:

Is this the same as stuffed cabbage rolls?
It has all the familiar flavors of stuffed cabbage rolls—ground beef, rice, tomato sauce, and cabbage—but everything is cooked together in one skillet instead of being wrapped in individual cabbage leaves.

Why chop the cabbage so small?
Smaller pieces cook more quickly and become tender enough to blend into the beef and rice mixture. This was my mother's trick for making cabbage more appealing to those of us who didn't care for large pieces of cooked cabbage.

Can I use leftover cooked rice?
Yes, but the recipe will need to be adjusted because cooked rice does not need the same amount of liquid or cooking time. Reduce the water and add the cooked rice later, after the cabbage has begun to soften.

Can I make this without a cast iron skillet?
Absolutely. Any large, deep skillet with a lid will work.

Why is my rice still crunchy?
The rice may need additional liquid or cooking time. Add a small amount of water or broth, cover the skillet, and continue simmering until the rice is tender.

Can I make this recipe ahead of time?
Yes. It reheats well, making it a convenient meal to prepare earlier in the day.

Can I freeze leftover stuffed cabbage skillet?
Yes. Cool it completely and store it in a freezer-safe airtight container for up to 2 to 3 months. Thaw in the refrigerator before reheating.

What can I serve on top?
Sour cream is especially good with this dish. You can also add shredded cheese, fresh parsley, or a little chopped green onion. 

Moist Old-Fashioned Spice Cake with Applesauce

This old-fashioned applesauce spice cake fills your kitchen with the comforting aroma of cinnamon, nutmeg, and ginger.

Some recipes are remembered as much for their aroma as they are for their flavor, and this Old-Fashioned Applesauce Spice Cake is one of them. As children, we always knew when Mom had this cake in the oven. The warm fragrance of cinnamon, nutmeg, and ginger drifted through the house and out into the yard, greeting us before we even reached the front door after an afternoon of playing outside.

We could hardly wait for it to cool. Every few minutes one of us would wander into the kitchen asking, "Is it cool yet?" or "Can we have a piece now?" Mom would laugh, gently shoo us back outside, and promise she'd let us know when it was ready. 

My kids were the same way when I baked this cake as well. 

This moist, tender cake is made with pantry staples and applesauce, which keeps it wonderfully soft for days. It's delicious just as it is, but a light vanilla glaze or cream cheese frosting makes it even more special. Whether served with coffee in the afternoon or as a simple family dessert, this timeless recipe has been bringing smiles to our table for generations.

Ingredients:

1/2 c. butter
1/4 c. shortening
1 1/2 c. sugar
2 eggs, lightly beaten
1 tsp. vanilla
1 c. applesauce
2 tsp. cinnamon
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. nutmeg
1/4 tsp. ginger
2 1/2 c. flour
1 c. raisins (optional)
1/2 c.  walnuts, chopped (optional)

Optional Vanilla Glaze:
1 c. powdered sugar
2 to 3 Tbs. milk
1/2 to 1 tsp. vanilla extract 

Instructions:

Preheat the oven to 350°F. Grease and lightly flour the bottom of a 9 × 13-inch baking pan.

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

Add the eggs one at a time, beating well after each addition.

Mix in the applesauce and vanilla until smooth.

Add the cinnamon, baking soda, baking powder, salt, nutmeg, and ginger. Mix until evenly combined.

Gradually add the flour, mixing only until no dry streaks remain. Do not overmix.

Fold in the raisins and chopped walnuts, if using.

Pour the batter into the prepared baking pan and spread evenly.

Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.

Cool the cake in the pan before slicing.

If desired, in a medium bowl, whisk together the powdered sugar, milk, and vanilla until smooth, then drizzle the glaze over the cooled cake.

Serve and enjoy!

Mom's Notes:  If your raisins have become a little dry, place them in a bowl and cover with warm water for about 10 minutes. Drain and pat dry before adding them to the batter. They'll become plump and tender again.

Tips for Best Success:

• Bring the butter and eggs to room temperature for a smoother batter.
• Measure the flour by spooning it into the measuring cup and leveling it off to avoid a dry cake.
• Mix only until the flour disappears to keep the cake soft and tender.
• Unsweetened applesauce lets the warm spices shine, but sweetened applesauce works too.
• Check the cake a few minutes early since oven temperatures can vary.
• Allow the cake to cool before glazing, so the glaze stays beautifully on top.

Variations and Substitutions:

• Replace the walnuts with chopped pecans.
• Add 1/2 teaspoon ground cloves or allspice for a richer spice flavor.
• Stir in 1/2 cup shredded apple for extra moisture.
• Add 1/2 cup mini chocolate chips for a fun twist.
• Leave out the raisins and nuts if your family prefers a plain spice cake.
• Top with cream cheese frosting instead of a glaze for holidays or birthdays.

Serving Suggestions:

This cake is wonderful served:

• Warm with a cup of coffee or hot tea.
• Alongside vanilla ice cream.
• With a dollop of freshly whipped cream.
• As an afternoon snack.
• On a holiday dessert table with pumpkin pie and apple crisp.
• For breakfast with a hot cup of coffee.

How to Store:

• Room Temperature: Store tightly covered for up to 3 days.
• Refrigerator: Keeps well for up to 1 week in an airtight container.
• Freezer: Wrap individual slices or the entire cake tightly and freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature before serving.

Frequently Asked Questions:

Can I use homemade applesauce?
Absolutely! Homemade applesauce gives this cake wonderful flavor and moisture.

Do I have to use raisins?
No. They're completely optional, and the cake is delicious without them.

Can I leave out the walnuts?
Yes. The nuts simply add a little crunch and can be omitted.

Can I make this in loaf pans?
Yes. Divide the batter between two greased 9 × 5-inch loaf pans and bake for approximately 50 to 60 minutes.

Can I freeze this cake?
Yes. It freezes beautifully. Wrap it well before freezing and thaw before serving.

Why is my cake dry?
Too much flour or overbaking are the most common causes. Measure carefully and begin checking for doneness a few minutes before the suggested baking time.

Old-Fashioned Skillet Pork Chops with Bacon & Onion Gravy

Tender pork chops slowly simmered with bacon, onions, herbs, and a rich homemade pan sauce made from everyday pantry ingredients.

Some recipes don't need fancy ingredients to become family favorites. This old-fashioned skillet pork chop recipe is proof of that. My mother's sister shared this recipe with our family, and it quickly became one of those dependable suppers everyone looked forward to.

Thick pork chops are first browned in smoky bacon drippings before slowly simmering in a savory homemade sauce made with onions, garlic, herbs, Worcestershire sauce, soy sauce, and just a touch of brown sugar and cider vinegar. The bacon is stirred back in near the end, adding even more rich flavor to every bite.

The result is fork-tender pork chops with a delicious onion gravy that begs to be spooned over mashed potatoes, rice, or buttered noodles. It's an easy, comforting farmhouse meal made from simple pantry ingredients that never goes out of style.

Ingredients: 

4 slices bacon, cut into 1/2-inch slices
4 thick cut pork chops
salt and pepper to taste
1 onion, halved and sliced into ½-inch half-moons
3 cloves garlic, minced
2 1/3 c. water
2 tsp. chicken bouillon powder
1 Tbs. soy sauce
1 Tbs. Worcestershire Sauce
1 Tbs. cider vinegar
1 Tbs. brown sugar 
2/3 tsp. thyme leaves
1 tsp. parsley
2 bay leaves

Directions:

Cook the bacon in a large cast iron skillet over medium heat until it just begins to crisp. Remove the bacon with a slotted spoon and place it on a paper towel-lined plate. Leave about 2 tablespoons of bacon grease in the skillet.

Season both sides of the pork chops with salt and black pepper.

Working in batches if necessary, brown the pork chops for 2 to 3 minutes per side until they develop a rich golden crust. They do not need to be fully cooked at this stage. Transfer them to a plate and keep warm.

Add the sliced onions and garlic to the same skillet. Stir in the water, chicken bouillon powder, soy sauce, Worcestershire sauce, apple cider vinegar, brown sugar, thyme, parsley, and bay leaves. Scrape up any browned bits from the bottom of the skillet—they add wonderful flavor to the sauce.

Cook, stirring occasionally, for about 6 minutes, or until the onions become tender. Taste the sauce and season with additional salt and pepper if needed.

Return the pork chops to the skillet, nestling them into the onion mixture. Spoon some of the sauce over the chops.

Bring the mixture to a gentle simmer. Cover the skillet, reduce the heat to low, and cook for 20 to 30 minutes, or until the pork chops are tender and reach an internal temperature of 145°F.

Stir the cooked bacon back into the skillet and cook for an additional 5 minutes to heat through.

Remove the bay leaves before serving.

Serve hot with plenty of the savory onion gravy spooned over the pork chops.

Mom's Tip:  Our family always kept a mason jar of strained bacon grease in the refrigerator. It was used instead of oil or butter to fry potatoes, cook eggs, sauté onions, or add extra flavor to vegetables. It's a simple old-fashioned kitchen tradition that stretches ingredients and adds wonderful homemade flavor to everyday meals. 

Tips for Best Success:

• Thick-cut pork chops stay much juicier during simmering than thin chops.
• Browning the pork chops first creates extra flavor in the finished sauce.
• Don't skip scraping the browned bits from the skillet—they're packed with flavor.
• Simmer gently over low heat rather than boiling to keep the pork tender.
• Remove the bay leaves before serving.
• Fresh thyme gives the brightest flavor, but dried thyme works well if that's what you have.

Variations & Substitutions:

• Use boneless pork chops if preferred; reduce the simmering time slightly.
• Substitute beef or vegetable broth for the water and bouillon.
• Add sliced mushrooms with the onions for extra richness.
• Stir in a splash of heavy cream during the last few minutes for a creamy pan sauce.
• Replace fresh thyme with ¾ teaspoon dried thyme.
• Add baby carrots or small potatoes to the skillet for a complete one-pan meal.

Serving Suggestions:

This comforting meal pairs wonderfully with:

• Creamy mashed potatoes
• Buttered egg noodles
• Steamed white rice
• Roasted potatoes
• Buttered green beans
• Sweet corn
• Homemade dinner rolls or biscuits
• Applesauce
• A crisp garden salad

How to Store:

• Refrigerator: Store leftovers in an airtight container for up to 4 days.
• Freezer: Freeze pork chops and sauce together for up to 3 months.
• Reheating: Warm gently in a covered skillet over low heat, adding a splash of water or broth if the sauce becomes too thick. You can also microwave individual portions until heated through.

Frequently Asked Questions:

Can I use boneless pork chops?
Yes. Boneless chops work well, but they generally cook a little faster than bone-in chops.

Can I make this recipe ahead of time?
Absolutely. In fact, the flavors become even better after sitting overnight in the refrigerator.

Why brown the pork chops first?
Browning creates a flavorful crust and leaves delicious browned bits in the skillet that enrich the sauce.

Can I make this in a Dutch oven?
Yes. After browning everything on the stovetop, you can cover the Dutch oven and finish cooking in a 325°F oven until the pork is tender.

What should the pork be cooked to?
Cook until the thickest part reaches 145°F, then allow the meat to rest for a few minutes before serving.

Can I double the recipe?
Yes. Simply use a larger skillet or Dutch oven, so the pork chops have enough room to brown properly. 

Creamy Ranch Bacon Macaroni Salad

Skip the boxed mix and make this creamy homemade macaroni salad with simple pantry ingredients.

There's something special about recipes that come from neighbors who love to cook. This creamy ranch bacon macaroni salad is one of those treasured recipes that has been shared around many family tables over the years.

My neighbor rarely relied on processed foods. She believed that simple ingredients made the best meals, and she always had a thriving garden filled with fresh vegetables. Whether she was sharing fresh peas, carrots, or tomatoes, there was always something growing that found its way into one of her homemade dishes.

Instead of buying boxed macaroni salad mixes, she showed me how easy it is to make a rich, creamy ranch dressing with everyday pantry ingredients. Combined with tender pasta, crisp carrots, sweet peas, onion, and smoky bacon, it becomes a side dish that's perfect for picnics, potlucks, cookouts, or family suppers.

It's simple, flavorful, and one of those recipes that disappears quickly every time it's served.

Ingredients:  

3/4⁄4 c. mayonnaise
1 ounce packet hidden valley ranch dressing mix or homemade ranch mix
1/4 c. real bacon bits 
1/2 tsp. onion powder 
2 c. shell, elbow pasta, uncooked 
1 large carrot, shredded or 4 to 5 peeled baby carrots, shredded 
1 c. frozen peas, thawed, garden fresh peas, or canned peas, drained
1 onion, chopped 

Directions:  

In a small bowl, whisk together the mayonnaise, ranch dressing mix, bacon bits, and onion powder until smooth. Cover and refrigerate while the pasta cooks, so the flavors have time to blend.

Bring a large pot of generously salted water to a rolling boil. Add the macaroni and cook according to the package directions until just tender (al dente). Drain well.

Transfer the cooled pasta to a large mixing bowl. Add the shredded carrot, peas, and chopped onion. Stir gently to combine.

Pour the chilled ranch dressing over the pasta mixture and fold everything together until evenly coated.

Cover and refrigerate for at least 2 hours before serving. Stir gently before serving. Enjoy chilled or let the salad stand at room temperature for about 15 minutes before serving for the best flavor.

Tips for Best Success:

• Salt the pasta water well for the best flavor.
• Cook the pasta just until al dente so it stays firm after chilling.
• Let the pasta cool before adding the dressing to keep it creamy.
• Refrigerating the dressing while the pasta cooks allows the seasonings to fully develop.
• Stir the salad before serving, as some dressing may settle during chilling.
• If making the salad a day ahead, stir in a tablespoon or two of mayonnaise before serving to freshen the texture.

Variations and Substitutions:

• Substitute homemade ranch seasoning for the packaged mix.
• Add diced cheddar cheese for an extra creamy, cheesy version.
• Stir in diced ham or chopped cooked chicken to make it a complete meal.
• Add chopped celery for extra crunch.
• Fresh garden peas work beautifully when they're in season.
• Replace the bacon bits with freshly cooked crumbled bacon for even more flavor.
• Mix in chopped green onions instead of yellow onion for a milder taste.
• Add chopped broccoli florets or diced bell peppers for additional vegetables.

Serving Suggestions:

This macaroni salad pairs wonderfully with:

• Grilled hamburgers
• Barbecue chicken
• Pulled pork sandwiches
• Smoked brisket
• Fried chicken
• Hot dogs
• Sloppy Joes
• Grilled pork chops
• Picnic lunches
• Summer potluck dinners

It also makes a wonderful side dish for church dinners, family reunions, and backyard cookouts.

How to Store:

• Refrigerator:  Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
• If the salad thickens after refrigeration, stir in a tablespoon or two of mayonnaise or a splash of milk before serving to restore its creamy consistency.
• Because it contains mayonnaise, do not leave the salad at room temperature for more than 2 hours (or 1 hour on very hot days).
• Freezing:  Freezing is not recommended, as the mayonnaise dressing will separate and the vegetables will lose their texture.

Frequently Asked Questions:

Can I make this macaroni salad ahead of time?
Yes! In fact, it's even better after chilling for several hours or overnight because the flavors have time to blend.

What pasta works best?
Shells and elbow macaroni are traditional choices because they hold the creamy dressing well.

Can I use fresh peas?
Absolutely. Fresh garden peas are delicious in this recipe. Blanch them for 1 to 2 minutes, then cool them in ice water before adding them.

Can I use homemade ranch seasoning?
Yes. Homemade ranch seasoning works wonderfully and lets you control the amount of salt and herbs.

Can I use freshly cooked bacon?
Definitely. Freshly cooked and crumbled bacon gives the salad even more smoky flavor and crisp texture.

Why should I cool the pasta first?
Warm pasta absorbs too much dressing and can make the salad dry. Cooling it slightly helps keep the dressing rich and creamy.

Brown Sugar Soy Chicken and Zucchini

A quick one-pan chicken dinner featuring fresh zucchini, onions, mushrooms, and a sweet savory homemade sauce.

Some of our family's favorite recipes have come from friends who enjoy cooking, and this is one of them. It was shared by one of my son's friends and quickly became one of our favorite weeknight meals. Before long, my son was making it himself, and it has remained one of his go-to suppers ever since.

The secret to getting this meal on the table quickly is slicing the chicken into thin strips before cooking. The chicken cooks in just minutes, while the zucchini stays tender-crisp and the onions become sweet and flavorful. Everything is coated in a savory homemade brown sugar soy sauce with just a touch of ginger for extra flavor.

If you're looking for an easy skillet supper made with simple pantry ingredients, this chicken and zucchini stir-fry is sure to become a family favorite.

Ingredients:

For the Chicken:
1 pound boneless skinless chicken breast cut into 1/4 inch slices
1 Tbs. soy sauce
1/2 tsp. garlic powder
1/2 tsp. onion powder
2 Tbs. cornstarch

For the Sauce:
1/4 c. chicken stock
3 Tbs. light brown sugar packed
3 Tbs. soy sauce
2 Tbs. cornstarch
1 Tbs. Worcestershire
1 Tbs. vinegar
1/4 tsp. ginger

For the Stir-Fry:
3 Tbs. olive oil, divided
1 onion, sliced thinly into half moons
1 can mushrooms, reserve the juice for later
2 c. zucchini, thinly sliced 
2 cloves garlic, minced 
Cooked rice or buttered noodles

Directions:

Place the sliced chicken in a medium bowl.

Add the soy sauce, garlic powder, and onion powder. Toss until the chicken is evenly coated.

Sprinkle the cornstarch over the chicken and stir until every piece is lightly coated. Set aside.

In a small bowl, whisk together the chicken stock, brown sugar, soy sauce, cornstarch, Worcestershire sauce, vinegar, and ground ginger. Set aside.

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

Arrange half of the chicken in a single layer. Cook for 30 to 60 seconds before turning. Continue cooking for about 4 to 5 minutes, or until the chicken is cooked through and lightly browned. Remove to a plate and cover to keep warm. Repeat with the remaining chicken, adding another tablespoon of oil if needed.

Add the remaining olive oil to the skillet. Add the sliced onions and cook for about 4 to 5 minutes until softened.

Stir in the sliced mushrooms, and zucchini. Cook for 2 to 3 minutes, stirring often, until the zucchini is tender-crisp.

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

Pour in the reserved mushroom juice.

Return the cooked chicken to the skillet and stir everything together.

Give the sauce another quick whisk, then pour it into the skillet. Bring to a gentle simmer, stirring constantly, for 1 to 2 minutes until the sauce thickens and coats the chicken and vegetables.

Serve immediately over steamed rice, buttered noodles, or enjoy it just as it is. 

Tips for Best Success:

• Slice the chicken while it's slightly frozen for thin, even pieces.
• Have all your ingredients prepared before heating the skillet since stir-fries cook quickly.
• Cook the chicken in batches so it browns instead of steaming.
• Don't overcook the zucchini—it should stay slightly crisp.
• Whisk the sauce again just before adding it because the cornstarch settles quickly.
• Use a large cast iron skillet or wok to keep the vegetables from becoming crowded.

Variations and Substitutions:

• Use chicken thighs instead of chicken breasts for extra flavor.
• Add broccoli, bell peppers, snap peas, carrots, or water chestnuts.
• Replace the zucchini with yellow summer squash.
• Add sliced fresh mushrooms instead of canned if preferred.
• Stir in a pinch of red pepper flakes for extra heat.
• Serve over rice, egg noodles, or cauliflower rice.
• Sprinkle with toasted sesame seeds or sliced green onions before serving.

Serving Suggestions:

This easy stir-fry pairs well with:

• Steamed white or brown rice
• Buttered egg noodles
• Fried rice
• Homemade dinner rolls
• Fresh garden salad
• Steamed broccoli
• Asian-style cucumber salad

How to Store:

• Refrigerator:  Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Reheating:  Reheat gently in a skillet over medium-low heat or microwave until warmed through.
• Freezer:  Freeze for up to 2 months, although the zucchini will be softer after thawing.

Frequently Asked Questions:

Can I use fresh mushrooms?
Yes. Substitute about 8 ounces of fresh sliced mushrooms and sauté them with the onions.

Can I use chicken thighs?
Absolutely. Boneless, skinless chicken thighs stay very tender and work beautifully.

Can I make this ahead?
Yes. Slice the vegetables and mix the sauce a day ahead for an even quicker supper.

Can I make it gluten-free?
Yes. Use gluten-free soy sauce (tamari) and gluten-free Worcestershire sauce.

What can I serve with it?
Rice, noodles, or even mashed potatoes all pair well with the savory sauce.

Old-Fashioned Zucchini Apple Bread

Moist homemade zucchini bread filled with fresh apples, cinnamon, and nutmeg—a delicious way to enjoy your garden harvest.

Some of the best recipes begin with a generous neighbor and a garden overflowing with fresh vegetables. My aunt had a neighbor whose zucchini plants were so productive that one plant provided enough zucchini for both families—and then some! She never had to plant her own because there was always plenty to share.

While she often added zucchini to sautéed vegetables and roasted vegetable dishes, one of her favorite treats was this old-fashioned zucchini apple bread. The combination of tender shredded zucchini, sweet apples, and warm cinnamon and nutmeg filled her kitchen with an aroma that was impossible to resist. If you walked through her door while it was baking, you knew you were about to enjoy good company, warm conversation, and a delicious slice of homemade bread.

This moist quick bread is perfect for breakfast, an afternoon snack with coffee, or an easy dessert, and it's a wonderful way to use up fresh garden zucchini during harvest season.

Ingredients:

1 c. granulated sugar
1 c. brown sugar
4 large eggs
1/2 c. butter, melted or vegetable oil
1 1/2 tsp. vanilla extract
3 1/2 c. flour
1 1/2 tsp. baking soda
1 tsp. salt
3 tsp. cinnamon
1/2 tsp. nutmeg
2 c. shredded zucchini, heaping
1 1/2 c. finely diced apple 
1 c.  walnuts or pecans, chopped (Optional)

Directions:

Preheat the oven to 350°F. Grease two 9×5-inch loaf pans or line them with parchment paper for easier removal.

In a large mixing bowl, beat together the granulated sugar, brown sugar, eggs, melted butter (or vegetable oil), and vanilla until smooth and well combined.

In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.

Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Do not overmix.

Gently fold in the shredded zucchini and diced apples until evenly distributed throughout the batter.
Divide the batter evenly between the prepared loaf pans.

Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. If the tops begin browning too quickly, loosely tent them with aluminum foil during the last 15 to 20 minutes of baking.

Cool the loaves in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Slice and enjoy!

Tips for Best Success:

• Use freshly shredded zucchini for the best texture and moisture.
• There's no need to peel the zucchini unless it has a very thick skin.
• Gently squeeze excess moisture from very watery zucchini, but don't wring it completely dry—the moisture helps keep the bread tender.
• Use firm apples such as Honeycrisp, Gala, Fuji, or Granny Smith.
• Stir the batter only until combined to keep the bread soft and tender.
• Check the loaves during the last 15 minutes of baking and tent with foil if needed.

Variations and Substitutions:

• Use butter for a richer flavor or vegetable oil for an extra moist loaf.
• Add 1 cup chopped walnuts or pecans for crunch.
• Stir in 1 cup raisins or dried cranberries.
• Add 1/2 teaspoon ground cloves or allspice for additional warm spice.
• Replace half of the all-purpose flour with whole wheat flour for a heartier loaf.
• Sprinkle coarse sugar over the tops before baking for a lightly crisp finish.

Serving Suggestions:

This zucchini apple bread is delicious served with:

• Butter while still slightly warm
• Cream cheese
• Apple butter or cinnamon butter
• Honey
• A cup of hot coffee, tea, or apple cider
• Fresh fruit for breakfast

How to Store:

Room Temperature:  Store the cooled bread tightly wrapped or in an airtight container at room temperature for up to 3 days.

Refrigerator:  Refrigerate for up to 1 week, wrapped tightly, or place in an airtight container.

Freezer:  Freeze whole loaves or individual slices for up to 3 months. Thaw overnight in the refrigerator or at room temperature before serving.

Frequently Asked Questions:

Do I peel the zucchini?
No. The peel becomes tender during baking and adds color and nutrients.

Should I squeeze the moisture out of the zucchini?
If the zucchini is extremely wet, gently squeeze out some excess moisture, but leave enough to keep the bread moist.

What apples work best?
Honeycrisp, Gala, Fuji, Braeburn, or Granny Smith all bake beautifully.

Can I make muffins instead of loaves?
Yes. Fill muffin cups about two-thirds full and bake at 350°F for approximately 20 to 25 minutes.

Can I freeze this bread?
Absolutely! Wrap the cooled loaf tightly in plastic wrap and then foil before freezing.