My Mom's Garlic Parmesan Hash Browns

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

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

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

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

Ingredients:

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

Directions:

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

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

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

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

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

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

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

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

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

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

Tips for Best Success:

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

Variations and Substitutions:

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

Serving Suggestions:

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

Serve them with:

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

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

How to Store:

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

Frequently Asked Questions:

What potatoes are best for homemade hash browns?

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

Why do you soak the shredded potatoes in water?

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

Why do my hash browns fall apart?

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

Can I make the hash brown patties ahead of time?

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

Do I have to use a cast-iron skillet?

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

Can I make these without Parmesan cheese?

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

Can I make larger hash brown patties?

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

Soft and Cheesy Homemade Pizza Buns

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

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

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

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

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

Ingredients:

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

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

Directions:

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

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

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

Add the olive oil and mix for about 1 minute.

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

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

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

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

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

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

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

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

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

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

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

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

Tips for Best Success:

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

Variations and Substitutions:

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

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

Serving Suggestions:

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

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

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

How to Store:

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

Frequently Asked Questions:

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

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

Can I make these pizza buns ahead of time?

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

Can I use different pizza toppings?

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

Why is my dough sticky?

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

Can I make smaller pizza buns?

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

Can I freeze pizza buns?

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

What should I serve with pizza buns?

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

Old Fashioned Ground Beef and Vegetable Potato Casserole

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

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

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

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

Ingredients:

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

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

Directions: 

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

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

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

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

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

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

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

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

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

Tips for Best Success:

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

Variations and Substitutions:

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

Serving Suggestions:

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

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

How to Store:

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

Frequently Asked Questions:

Can I make this casserole ahead of time?

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

What kind of potatoes work best?

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

Can I use frozen peas instead of canned?

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

Can I leave out the wine?

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

How spicy is this casserole?

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

Why are cinnamon and cloves added to the beef?

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

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

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

Old-Fashioned Cake-like Sugar Cookies

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

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

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

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

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

Ingredients:

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

Directions:

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

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

Mix in the sour cream and vanilla until well combined.

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

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

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

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

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

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

Tips for Best Success:

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

Variations and Substitutions:

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

Serving Suggestions:

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

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

How to Store:

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

Frequently Asked Questions:

Can I make these cookies without chilling the dough?

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

Why do you dip the glass in sugar?

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

Can I use a patterned glass?

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

Why are my cookies tough?

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

Can I use Greek yogurt instead of sour cream?

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

Crispy Breaded Pork Chops with Sweet & Savory Dipping Sauce

A family-style pork chop recipe with a golden, crunchy coating and an easy Worcestershire dipping sauce that adds the perfect sweet and savory finish.

My mom used to make pork chops by dredging them in flour and egg and then coating them with breadcrumbs or cracker crumbs. They were always a family favorite, but I never thought about serving them with a dipping sauce.

Then my son shared the recipe with a friend, and his friend sent him a delicious sauce to serve with the pork. I had never thought of adding a dipping sauce to breaded pork chops, but it was such a wonderful discovery, and we are adding it to our collection!

I love how sharing recipes can bring new ideas into our kitchens. Sometimes the simplest suggestion from someone else can turn a familiar family recipe into something entirely new. These crispy breaded pork chops are golden and crunchy on the outside, tender on the inside, and served with a sweet and savory sauce that's perfect for dipping or drizzling.  Thank you to my mom, grandmothers, and friends for sharing your recipes with us. 

Ingredients:

For the Pork Chops:
2 Tbs. butter (for browning the panko)
1 cup Panko, breadcrumbs, or cracker crumbs
4 boneless pork chops (about 1/2 inch thick)
Salt and black pepper to taste
1/4 c. flour
1 egg, beaten
    
For the Dipping Sauce:
3 Tbsp Worcestershire sauce 
2 Tbsp sugar (plus more, as needed; or substitute brown sugar)
2 Tbsp ketchup
1 Tbsp soy sauce
1 Tbs. sugar, brown sugar, or honey
1/4 tsp. garlic

Directions:

Heat the oven to 400°F. Lightly grease a baking sheet or line it with parchment paper for easier cleanup.

Melt the butter in a cast-iron skillet over medium-low heat. Add the panko, breadcrumbs, or cracker crumbs and cook, stirring constantly, until lightly golden brown. Watch them closely because they can brown quickly. Remove from the heat and transfer the crumbs to a shallow dish to cool.

If needed, use a meat mallet to gently pound the pork chops to an even 1/4 inch thickness. Season both sides with salt and black pepper.

Place the flour in one shallow dish and the beaten egg in another.

Dredge each pork chop in the flour, shaking off any excess. Dip it into the beaten egg, coating both sides, then allow the excess egg to drip off. Place the pork chop in the toasted breadcrumbs and press gently but firmly so the crumbs adhere to both sides.

Arrange the breaded pork chops on the prepared baking sheet. Place the pan of pork chops in the refrigerator for 15 to 30 minutes. This helps the coating to stick firmly on the meat.

Remove the pork chops from the refrigerator and then bake for 10 minutes.  Carefully turn the pork chops over and continue baking for another 5 to 8 minutes, or until the pork reaches 145°F in the thickest part.

While the pork chops bake, combine the Worcestershire sauce, ketchup, soy sauce, sugar, and garlic powder in a small bowl. Stir until the sugar is dissolved. Taste and adjust with a little more sugar for sweetness or soy sauce for a deeper, saltier flavor.

Slice the pork chops into strips and drizzle with the sauce, or serve the sauce on the side for dipping.

Tips for Best Success:

• Toast the breadcrumbs first. This gives the pork chops a beautiful golden color and extra crunch in the oven.
• Don't skip the flour. The flour helps the egg adhere to the pork, which in turn helps the breadcrumb coating stick.
• Press the crumbs onto the pork. Gently pressing the breadcrumbs into the meat helps create a thicker, more even coating.
• Don't overcrowd the baking sheet. Leave a little space between the pork chops so the hot air can circulate around them.
• Use a meat thermometer. Pork is safely cooked when the thickest part reaches 145°F. Avoid overcooking, which can make thin pork chops dry.
• Cook the breadcrumbs. Let the toasted crumbs cool slightly before breading the pork so they don't make the egg coating runny.
• Taste the sauce before serving. Worcestershire sauce and soy sauce vary in saltiness, so you may want to adjust the sweetness to your preference.

Variations and Substitutions:

• Panko: Use regular breadcrumbs or crushed crackers if that's what you have on hand. Saltine crackers make a particularly tasty coating.
• Seasoned crumbs: Add Italian seasoning, paprika, onion powder, or a little Parmesan cheese to the breadcrumbs.
• Brown sugar: Substitute brown sugar for granulated sugar in the sauce for a deeper caramel-like sweetness.
• Honey: Honey works well in place of the sugar and gives the sauce a slightly different flavor.
• Gluten-free: Use gluten-free flour, gluten-free breadcrumbs, and gluten-free soy sauce or tamari.
• Spicier sauce: Add a pinch of cayenne pepper, red pepper flakes, or a little hot sauce.
• Garlic: Freshly minced garlic can be used instead of garlic powder for a stronger garlic flavor.
• Cracker coating: Crushed saltine crackers, Ritz-style crackers, or other buttery crackers can all be used in place of breadcrumbs.

Serving Suggestions:

These crispy breaded pork chops pair well with classic comfort-food sides such as:

• Mashed potatoes or roasted potatoes
• Buttered egg noodles
• Macaroni and cheese
• Green beans
• Roasted broccoli
• Glazed carrots
• Corn on the cob
• Coleslaw
• A simple green salad

Serve the dipping sauce on the side so everyone can use as much—or as little—as they like.

How to Store:

• Refrigerator:  Store leftover pork chops in an airtight container in the refrigerator for up to 3–4 days. Store the sauce separately if possible.
• Reheating:  For the crispiest leftovers, reheat the pork chops in a 375°F oven or air fryer until heated through. Avoid microwaving if you want to preserve the crunchy coating.
• Freezer:  The cooked pork chops can also be frozen. Wrap them well and store them in a freezer-safe container for up to 2–3 months. Thaw in the refrigerator before reheating.

Frequently Asked Questions:

Can I use regular breadcrumbs instead of panko?

Yes. Regular breadcrumbs work well, although panko will give you a lighter, crunchier coating. Crushed crackers are another delicious option.

Do I have to brown the breadcrumbs first?

You don't absolutely have to, but it's highly recommended. Toasting the breadcrumbs in a little butter or oil helps them become golden and crisp during the shorter oven-baking time.

How do I know when pork chops are done?

The most reliable method is to use an instant-read thermometer. The thickest part of the pork should reach 145°F.

Can I make these pork chops without pounding them?

Yes, but if the pork chops are thicker than about ½ inch, they will require additional baking time. Pounding them to an even thickness helps them cook evenly and quickly.

Can I make the sauce ahead of time?

Yes. The sauce can be mixed several hours or even a day ahead and refrigerated in a covered container. Give it a good stir before serving.

Can I use bone-in pork chops?

You can, although the cooking time will vary depending on their thickness. A thermometer is the best way to determine when they're done.

Why did my breading fall off?

The pork needs to be lightly coated in flour first, followed by egg, with the breadcrumbs pressed firmly onto the surface. Also, avoid moving the pork chops around more than necessary while they're cooking.

Mom's Cozy Creamy Mushroom Soup with Fresh or Canned Mushrooms

Made with mushrooms, garlic, cream, and savory seasonings, this soup is pure homemade comfort.

This creamy mushroom soup is inspired by the kind of comforting meal that makes you feel cared for. My mom used to make a delicious homemade creamy mushroom soup.  It was so good!  Whenever I came down with a cold or I wasn't feeling good, that was one of the things I would ask for.  Her mushroom soup,  chicken noodle soup, or beef ravioli was on my get-well-soon foods. It was one of those special meals that seemed to make everything feel a little better.

The soup starts with mushrooms and onions sautéed in butter until they're tender and beautifully browned. Garlic, flour, mushroom broth, chicken bouillon, Worcestershire sauce, and a touch of umami seasoning build a rich, savory flavor, while heavy cream gives the soup its creamy finish.

You can make it with fresh mushrooms for a deeper, heartier mushroom flavor or use canned mushrooms when you want an easy pantry-friendly version. Serve it with crackers, croutons, or a slice of fresh bread for a cozy bowl of homemade comfort.

Ingredients:

2 Tbs. butter
2 (4 oz.) cans mushrooms, chopped, undrained, or 1 pound mixed fresh mushrooms (cremini, button, or portobello), sliced
1 onion, chopped
2 cloves garlic, minced
2 Tbs. flour
4 c. water combined with the mushroom juice
4 tsp. chicken bouillon 
1 tsp. Worcestershire sauce
1/2 to 1 tsp. umami seasoning
1 c. heavy cream
salt and black pepper, to taste
Circular crackers or croutons

Directions:

If using canned mushrooms, drain them, reserving the liquid. Pat the mushrooms dry with paper towels and chop them into smaller pieces.

Pour the reserved mushroom liquid into a large measuring cup. Add enough water to make 4 cups of liquid.

In a large pot or Dutch oven, melt the butter over medium heat. Add the onion and mushrooms and sauté for 8 to 10 minutes, or until the onion is tender and the mushrooms are soft and deeply browned.

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

Sprinkle the flour over the mushrooms and onions. Stir well to coat everything and cook for about 1 minute.

Slowly pour in the mushroom liquid and water, stirring constantly to prevent lumps. Add the chicken bouillon and Worcestershire sauce. Scrape the bottom of the pot as you stir to loosen all those flavorful browned bits.

Bring the soup to a gentle boil, then reduce the heat to low. Cover and simmer for 15 to 20 minutes, stirring occasionally.

Stir in the heavy cream. Season with salt, black pepper, and additional umami seasoning, if desired. Heat gently for about 2 minutes, just until the soup is heated through. Avoid boiling after adding the cream.

Ladle the soup into bowls and top with crackers or croutons. Serve with fresh bread for dipping, if desired.

Tips for Best Success:

• Brown the mushrooms well. Don't rush this step. Letting the mushrooms develop some color gives the soup a richer, more savory flavor.
• Don't skip the browned bits. Scrape the bottom of the pot when adding the liquid. Those little bits add lots of flavor.
• Add the flour before the liquid. Stirring the flour into the vegetables first helps prevent lumps and gives the soup a smooth consistency.
• Use the mushroom liquid. If you're using canned mushrooms, the reserved liquid adds extra mushroom flavor to the broth.
• Add the cream at the end. Once the cream goes in, gently heat the soup rather than bringing it back to a boil.
• Taste before adding salt. Chicken bouillon, Worcestershire sauce, and canned mushrooms can all contain quite a bit of salt.
• For a thicker soup.  Let it simmer uncovered for a few extra minutes, or add a little more flour when making the roux.
• For a smoother soup.  Use an immersion blender to partially blend the finished soup while leaving some mushroom pieces intact.

Variations and Substitutions:

• Mushroom variety: Use all cremini, button, or baby bella mushrooms, or combine several varieties for more flavor
• Fresh mushrooms: If you prefer fresh mushrooms, use about 1 pound, sliced. You won't have mushroom liquid, so simply use 4 cups of water or broth.
• Broth instead of water: Substitute chicken broth for some or all of the water for an even richer soup.
• Vegetarian: Use vegetable bouillon or mushroom bouillon instead of chicken bouillon.
• Dairy-free: Use a dairy-free butter substitute and replace the heavy cream with an unsweetened dairy-free cooking cream or a suitable plant-based alternative.
• Extra herbs: Add a little dried thyme, fresh parsley, or rosemary for an herbaceous twist.
• More garlic: Garlic lovers can add an extra clove or two.
• Chunky or smooth: Leave the mushrooms chunky for a hearty soup, or partially blend the soup for a creamier texture.
• Extra richness: Stir in a little grated Parmesan cheese just before serving.

Serving Suggestions:

This soup is wonderful served with:

• Buttery crackers or homemade croutons
• Crusty French bread or a warm dinner roll
• Grilled cheese sandwiches
• A simple green salad
• Garlic bread
• A turkey, ham, or roast beef sandwich

For an especially cozy meal, serve a bowl of mushroom soup alongside a warm sandwich or fresh bread for dipping.

How to Store:

• Refrigerator: Allow the soup to cool slightly, then transfer it to an airtight container. Refrigerate for up to 3–4 days.
• Freezer: Because this soup contains heavy cream, the texture may change slightly after freezing and thawing. If you plan to freeze it, the soup is best frozen before adding the cream. Thaw it in the refrigerator, gently reheat it, and stir in fresh cream near the end of reheating.
• Reheating: Reheat gently on the stovetop over medium-low heat, stirring occasionally. Avoid bringing the creamy soup to a vigorous boil.

Frequently Asked Questions:

Can I use fresh mushrooms instead of canned mushrooms?

Yes. Use about 1 pound of fresh mushrooms, such as cremini, button, or portobello. Since fresh mushrooms don't provide the reserved mushroom liquid, use 4 cups of water or broth.

Can I use only one type of mushroom?

Absolutely. Cremini, button, or baby bella mushrooms all work well. You can also combine several varieties.

Can I make mushroom soup ahead of time?

Yes. In fact, the flavors have time to meld as the soup sits. Store it covered in the refrigerator and gently reheat it when you're ready to serve.

Can I freeze creamy mushroom soup?

You can, but cream-based soups can sometimes separate slightly after freezing. For the best texture, freeze the soup before adding the heavy cream and add the cream when reheating.

How can I make the soup thicker?

Allow the soup to simmer uncovered for a few extra minutes. You can also increase the flour slightly when preparing the soup, although adding too much can make it heavy.

Can I make this soup vegetarian?

Yes. Simply replace the chicken bouillon with vegetable or mushroom bouillon.

What can I use instead of Worcestershire sauce?

You can leave it out or substitute a small amount of soy sauce or tamari. Keep in mind that these substitutions will change the flavor slightly.

What is umami seasoning?

Umami seasoning is a savory flavor enhancer designed to boost the rich, meaty qualities of foods. If you don't have it, you can simply leave it out or add a small amount of Parmesan cheese for extra savory flavor.

Old-Fashioned Chicken and Rice Casserole from Scratch

 A comforting homemade chicken casserole made with tender stewed chicken, fluffy rice, vegetables, mushrooms, and a creamy from-scratch sauce—no canned soup required.

This old-fashioned chicken and rice casserole brings back memories of family, farm life, and the simple comfort of a home-cooked meal.

Growing up, my mother made this dish using real farm-raised chickens from her mother-in-law or a family friend. Those chickens roamed freely on pasture, foraging on bugs, seeds, grains, kitchen scraps, weeds, grass, and clover. That natural diet gave the meat an incredible depth of flavor that made every single meal memorable—a taste that modern, mass-produced store chicken just can't match. When you compare those pasture-raised birds to today's grocery store options, which never see the light of day, they aren't even in the same category! Wouldn't it be wonderful if we could all get real chicken like that again?

The good news is that this scratch-made recipe lets you bring that same nostalgic comfort right back into your kitchen using whatever chicken you have available. We slow-stew the meat until melt-in-your-mouth tender, then fold it into fluffy rice, vegetables, mushrooms, and a velvety homemade sauce—no canned cream soups needed.

As it bakes, it fills the whole kitchen with the most comforting aroma. It’s hearty, cozy, and the perfect excuse to slow down and gather everyone around the table after a long day.

Ingredients:

For the Chicken:
Water
1 whole stewing chicken, innards removed
1 bay leaf
water

For the Rice
3/4 c. rice
1 1/2 c. water
1 Tbs. butter
1/4 tsp. salt

For the Casserole: 
1 stick butter
1 rib celery, chopped fine
1 onion, chopped
2 carrots, chopped
4 oz. can sliced mushrooms 
1/3 cup flour
1 1/2 c. whole milk
1 1/2 to 2 c. warm water
1 1/2 to 2 tsp. chicken bouillon powder
1/2 tsp. garlic powder
1/2 tsp. onion powder
salt and pepper to taste 

Directions:

Preheat the oven to 350°F. Lightly grease a 2-quart baking dish with butter or nonstick cooking spray.

Place the whole chicken in a large stockpot. Add enough water to completely cover the chicken by about 2 inches. Add the bay leaf.

Bring the water to a boil over medium-high heat. Reduce the heat to a gentle simmer and cook for 1 1/2 to 2 hours, or until the chicken is completely cooked and the meat is tender and easily pulls away from the bones.

Carefully transfer the cooked chicken to a large bowl or rimmed pan. Remove and discard the skin, bones, fat, and gristle. Shred or cut the meat into large bite-sized pieces. Cover the chicken to keep it warm and moist.

In a medium saucepan, combine the rice, water, butter, and 1 salt. Bring to a boil.

Reduce the heat to low, cover tightly, and cook according to the rice package directions, or until the rice is tender. Fluff the cooked rice with a fork.

Melt the butter in a large cast-iron skillet or other large skillet over medium heat. Add the celery, onion, and carrots. Sauté until the vegetables are tender, about 5 to 7 minutes.

Sprinkle the flour over the vegetables and stir well. Cook for about 2 minutes, stirring frequently, to cook the flour and remove its raw taste.

Slowly pour in the milk and 1 1/2 cups of the warm water, stirring constantly to prevent lumps. Add the undrained mushrooms and stir until the mixture is smooth and well combined.

Stir in the chicken bouillon powder, garlic powder, and onion powder. Bring the sauce to a gentle boil, stirring constantly, and boil for 1 minute. If the sauce seems too thick, add some of the remaining 1/2 cup warm water a little at a time until it reaches a creamy, pourable consistency.

Remove from the heat.

Stir the cooked chicken and rice into the creamy vegetable and mushroom sauce. Mix well. Taste and season with salt and black pepper as needed.

Pour the mixture into the prepared baking dish. Cover with a lid or aluminum foil.

Bake for 35 minutes, or until the casserole is hot and bubbling around the edges.

Serve and enjoy.

Tips for Best Success:

• Don't skip the slow cooking of the chicken. Stewing the chicken until the meat is very tender gives this casserole its old-fashioned flavor and moist texture.
• Save some of the cooking liquid. The chicken broth can be used in the casserole in place of some or all of the warm water for even more flavor.
• Add the water gradually to the sauce. Start with 1 1/2 cups and add more if needed. The sauce should be creamy and pourable but not watery.
• Cook the flour before adding the liquid. Giving the flour about 2 minutes in the butter and vegetables helps eliminate a raw flour taste.
• Use undrained mushrooms. The mushroom liquid adds additional flavor and moisture to the sauce.
• Don't overcook the rice. It will continue cooking slightly when the casserole bakes.
• Let the casserole rest before serving. A few minutes allows the sauce to settle and makes serving easier.

Variations and Substitutions:

• Chicken: You can use leftover cooked chicken, roasted chicken, or rotisserie chicken instead of stewing a whole chicken. You'll need about 4 to 5 cups of cooked chicken.
• Rice: White long-grain rice works well, but you can substitute another rice variety. Adjust the cooking time and liquid according to the type of rice.
• Mushrooms: Fresh sliced mushrooms can be substituted for canned mushrooms. Sauté them along with the other vegetables.
• Milk: Whole milk gives the sauce its richest texture. Two-percent milk can be used if desired, although the sauce won't be quite as rich.
• Broth: For extra flavor, replace some or all of the warm water with homemade chicken broth or the reserved broth from cooking the chicken.
• Vegetables: Add peas, green beans, or additional carrots for a heartier casserole.
• Cheese: For a cheesy version, stir in 1 to 1 1/2 cups of shredded cheddar cheese after removing the sauce from the heat.

Serving Suggestions:

This chicken and rice casserole is filling enough to serve as a complete meal, but it pairs beautifully with simple sides.

• A crisp green salad
• Steamed green beans
• Buttered peas
• Roasted or steamed broccoli
• Warm dinner rolls or homemade biscuits
• A simple side of cooked vegetables

For dessert, something simple and old-fashioned such as fruit cobbler, apple crisp, or homemade pudding would make a wonderful ending to the meal.

How to Store:

• Refrigerator: Allow leftover casserole to cool, then cover tightly or transfer to an airtight container. Refrigerate for up to 3 to 4 days.
• Freezer: For longer storage, place the cooled casserole in a freezer-safe container and freeze for up to 2 to 3 months. For best texture, thaw overnight in the refrigerator before reheating.
• Reheating: Reheat individual portions in the microwave or place the casserole in a covered baking dish and warm in a 325°F oven until heated through. If the casserole seems dry, add a small splash of milk or chicken broth before reheating.

Frequently Asked Questions:

Can I use leftover cooked chicken?

Yes. This recipe is a great way to use leftover chicken. Use about 4 to 5 cups of cooked, shredded or chopped chicken.

Can I use rotisserie chicken?

Absolutely. Rotisserie chicken makes this recipe much quicker because the chicken is already cooked. Remove the skin and bones, then shred or chop the meat.

Can I use chicken broth instead of water?

Yes. Chicken broth can be used in place of some or all of the water in the creamy sauce. You can also use some of the broth left from cooking the chicken.

Why is my sauce too thick?

Simply stir in a little additional warm water or chicken broth until the sauce reaches the consistency you want. Remember that the sauce will thicken somewhat as the casserole bakes.

Can I make this ahead of time?

Yes. Assemble the casserole, cover it tightly, and refrigerate it until you're ready to bake. Because the casserole will be cold, you may need to add some additional baking time.

Can I freeze chicken and rice casserole?

Yes. Cool the casserole completely, wrap it well, and freeze for up to 2 to 3 months. Thaw it in the refrigerator before reheating for the best results.

What can I use instead of fresh stewing chicken?

A whole roasted chicken, leftover cooked chicken, or rotisserie chicken can all be used. This makes the recipe especially convenient when you don't have a stewing chicken available.