Old-Fashioned Banana Cake with Crumb Topping

An Moist Banana Cake with Brown Sugar Cinnamon Streusel

Most of the time, when bananas turned brown on the counter, my mom would make banana bread. But now and then, she would surprise us with something a little more special — banana crumb cake.

This cake is soft, moist, and slightly rich, with warm cinnamon tucked into every bite. The buttery brown sugar crumb topping melts into the cake as it bakes, creating little pockets of sweetness throughout. And the simple vanilla glaze drizzled over the warm cake makes it feel just a little extra special.

It’s the kind of cake that feels right at home on the kitchen table with a cup of coffee in the afternoon, or served as a sweet treat after supper. It’s simple, comforting, and made from ingredients most of us already have in the pantry.

If you have ripe bananas sitting on the counter, this is a wonderful way to turn them into something truly cozy.

Ingredients: 

 

Crumb Topping:

8 Tbs. cold butter, cubed
1 c.  flour
1 c. light brown sugar
1 tsp. cinnamon

Banana Cake:

4 medium ripe bananas
8 Tbs.  butter, melted
1 3/4 c.sugar
2 eggs
1 tsp. vanilla extract
2 c.  flour
1 Tbs. baking powder
1 tsp. salt
1/2 to 1 tsp. cinnamon
1 c. milk

Glaze:

1 c. powdered sugar
1 Tbs. milk
1 tsp. vanilla extract

 

Directions:

Preheat oven to 350°F. Spray or butter the bottom of a 9" x 13" cake pan.

In a large bowl, combine cold butter, flour, brown sugar, and cinnamon. Using a pastry cutter or two knives, cut the butter into the dry ingredients until the mixture looks crumbly. Set the crumb topping aside as you make the cake.

In a large bowl, mash the bananas until smooth.

Add the melted butter, sugar, eggs, and vanilla. Whisk until thoroughly combined.

In a separate bowl, whisk together flour, baking powder, salt, and cinnamon.

Add half of the dry ingredients to the banana mixture. Mix just until combined. Stir in half of the milk. Repeat with remaining flour and milk, mixing gently until incorporated. Do not overmix.

Pour half of the cake batter into the prepared pan.

Sprinkle half of the crumb mixture over the batter. Repeat with remaining batter and crumb topping.

Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.

Allow the cake to cool slightly before adding glaze.

Make the Glaze:

In a small bowl, whisk powdered sugar, milk, and vanilla until smooth. Drizzle over the warm cake.

Serve and enjoy.

Make the Crumb Topping:

In a large bowl, combine cold butter, flour, brown sugar, and cinnamon. Using a pastry cutter or two knives, cut the butter into the dry ingredients until the mixture looks crumbly. Set aside.

Make the Cake:

In a large bowl, mash the bananas until smooth.

Add the melted butter, sugar, eggs, and vanilla. Whisk until thoroughly combined.

In a separate bowl, whisk together flour, baking powder, salt, and cinnamon.

Add half of the dry ingredients to the banana mixture. Mix just until combined. Stir in half of the milk. Repeat with remaining flour and milk, mixing gently until incorporated. Do not overmix.

Pour half of the cake batter into the prepared pan.

Sprinkle half of the crumb mixture over the batter. Repeat with remaining batter and crumb topping.

Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.

Allow the cake to cool slightly before adding glaze.

Make the Glaze:

In a small bowl, whisk powdered sugar, milk, and vanilla until smooth. Drizzle over the warm cake.

Serve and enjoy.

Tips for Best Success:

• Use very ripe bananas.  The darker and more speckled they are, the sweeter and more flavorful your cake will be.
• Do not overmix the batter.  Mix just until the ingredients are combined. Overmixing can make the cake dense instead of soft and tender.
• Keep the crumb butter cold.  Cold butter creates the best crumb texture. If it gets too soft, place it in the refrigerator for a few minutes before mixing.
• Layer evenly.  Spreading the batter gently and evenly helps the crumb topping distribute nicely throughout the cake.
• Check early for doneness.  Ovens vary. Start checking at 45 minutes. A toothpick inserted in the center should come out clean or with just a few moist crumbs.

 Variations and Substitutions:

• Stir ½ cup chopped walnuts or pecans into the batter or sprinkle over the crumb topping.
• Fold in ½ to 1 cup semi-sweet chocolate chips for a chocolate banana version.
• Replace half the granulated sugar with brown sugar for a deeper caramel flavor.
• The cake is delicious on its own if you prefer something less sweet.
• Mix 8 oz softened cream cheese with ¼ cup sugar and 1 egg. Drop spoonfuls over the first layer of batter and swirl before adding crumbs.

Serving Suggestions:

• Serve slightly warm with a cup of coffee or tea.
• Add a scoop of vanilla ice cream for dessert.
• Dust lightly with powdered sugar instead of glaze for a simple finish.
• Serve at brunch alongside scrambled eggs and fresh fruit.
• Cut into small squares for potlucks or church gatherings. 

This cake works beautifully for breakfast, brunch, dessert, or afternoon coffee time.

How to Store:

Room Temperature:
Cover tightly and store for up to 3 days.

Refrigerator:
Store covered for up to 5 days. Let slices come to room temperature or warm slightly before serving.

Freezer:
Wrap tightly in plastic wrap and then foil. Freeze up to 3 months. Thaw overnight in the refrigerator.

Frequently Asked Questions:

Can I use frozen bananas?
Yes. Thaw completely and drain excess liquid before using to prevent a dense cake.

Why is my cake dense?
Too much banana liquid or overmixing can make the cake heavy.

Can I make this in a smaller pan?
Yes, but baking time will vary. Two 8-inch square pans also work well.

Can I skip the crumb layer in the middle?
You can. Simply spread all the batter in the pan and top with the crumb mixture.

Can I make this ahead of time?
Yes. It actually tastes even better the next day as the flavors settle.

Can I turn this into muffins?
Yes. Fill muffin tins ¾ full and bake at 350°F for 18–22 minutes.

Creamy Garden Pea Salad with Cheddar & Bacon

 Sweet peas, crispy bacon or ham, cheddar cheese, and a creamy dressing — just like Mom used to make. 

 This old-fashioned creamy pea salad with cheddar and bacon is a classic spring side dish. Easy to make, perfect for Easter, potlucks, and family dinners.

Even though the calendar still says winter, those first warmer days always make me think of spring — and of my mother out in her garden.

Every year she planted rows of peas. They were the sweetest peas I have ever tasted. I would walk out to the garden, pick a handful of pods, snap them open, and eat those little green jewels right there in the sunshine. She canned them, froze them, stirred them into soups, and turned them into simple salads like this one.

This creamy pea salad is one of those old-fashioned recipes that has stood the test of time. It’s made with simple ingredients, comes together in minutes, and tastes even better after it chills. The sweetness of the peas, the sharp cheddar, the smoky bacon, and the creamy dressing all come together in a way that feels both comforting and fresh.

It’s the kind of dish you bring to potlucks, serve at Easter dinner, or spoon alongside grilled meat on a warm spring evening.  In reality, this salad tastes great any time of the year.

This creamy pea salad pairs beautifully with my Glazed Pork Loin or Buttermilk Oven Baked Chicken for a complete family dinner.” 

Ingredients:  

 

16 ounces frozen sweet peas
4 ounces sharp cheddar cheese, cut into pea sized pieces
1 onion diced
1/4 pound bacon or ham, fully cooked and finely chopped 

1/2 c. sour cream
1/4 c. mayonnaise
1 Tbs. sugar
1 tsp. apple cider vinegar
1/2 tsp. salt
1/4 tsp. pepper

 

Directions:  

Place the frozen peas in a colander and allow them to thaw completely. Drain well, so the salad does not become watery.

In a large mixing bowl, combine the sour cream, mayonnaise, sugar, apple cider vinegar, salt, and black pepper. Stir until smooth and well blended.

Add the thawed peas, cubed cheddar cheese, diced onion, and chopped bacon to the bowl.

Gently stir until all the ingredients are evenly coated with the dressing.

Cover and refrigerate for at least 1 hour before serving to allow the flavors to blend.

Stir gently before serving.

Tips for the Best Pea Salad:

• Make sure the peas are fully thawed and well drained. Excess moisture will thin the dressing.
• Cube the cheese instead of shredding it for the best texture.
• Dice the onion small so it blends into the salad without overpowering it.
• Let it chill at least one hour — it truly tastes better after resting.

 Variations & Substitutions:

•  Use red onion for a little extra color and bite.
• Substitute Monterey Jack or Colby cheese if you prefer a milder flavor.
• Add diced hard-boiled eggs for a heartier version.
• Stir in a handful of chopped fresh parsley for brightness.
• Swap the bacon for turkey bacon if desired.
• Add some finely chopped celery to the dish for extra crunch. 

Serving Suggestions:

• Slow Baked Honey Glazed Ham
• Buttery Yeast Dinner Rolls   
•  Pork On A Bun
•  Slow Baked Honey Glazed Ham

How to Store:

Store in an airtight container in the refrigerator for up to 3 days.
Stir gently before serving again.

This salad is best served cold and is not recommended for freezing.

Frequently Asked Questions:

Can I use canned peas?
Frozen peas work best because they hold their texture. Canned peas tend to be too soft.

Can I make this ahead of time?
Yes. In fact, it tastes even better after a few hours in the refrigerator.

Can I use Miracle Whip or salad dressing instead of mayonnaise?
Yes. Years ago, many people used Spin Blend. If you prefer a slightly sweeter flavor, salad dressing-style mayonnaise works well. 

Old-Fashioned Chicken and Rice Soup

A Hearty One-Pot Family Recipe Made from Scratch

There was always something comforting about walking into a warm kitchen on a cool day and smelling soup simmering on the stove. This chicken and rice soup was one of the meals my mom would make when the weather turned chilly — or when she had extra chicken that needed to be used up.

It isn’t fancy. It doesn’t require unusual ingredients. But it fills the house with warmth and makes a simple supper feel special. Tender chicken, soft rice, and vegetables in a seasoned broth come together in the most comforting way.

It’s the kind of recipe that stretches ingredients, feeds a family well, and tastes even better the next day.

Ingredients: 

2 Tbs. butter
1 onion, diced
2 large carrots, peeled and diced
1 stalk celery, diced
8 ounces brown mushrooms or white mushrooms, sliced
1 tsp. garlic minced
1 tsp. salt
1 tsp. parsley
1/2 tsp.  thyme
1/2 tsp.  poultry seasoning or 1/4 tsp. ground sage
1/4 tsp.  pepper
6 c. chicken broth
2 chicken breasts, raw
½ c. uncooked white rice 

 

Directions:

In a large Dutch oven or heavy soup pot, melt the butter over medium heat.

Add the onion, carrots, celery, and mushrooms. Cook, stirring occasionally, until the vegetables are tender, and the onion becomes soft and translucent.

Stir in the garlic, salt, parsley, thyme, poultry seasoning, and pepper. Cook for about 30 seconds, just until fragrant.

Pour in the chicken broth. Add the raw chicken breasts and the uncooked rice. Stir gently and bring the soup to a boil.

Reduce the heat to low, cover, and simmer for 20–25 minutes. Stir once or twice during cooking to keep the rice from sticking.

After about 15 minutes of simmering, carefully remove the chicken breasts and place them on a plate. Shred the chicken with two forks.

Return the shredded chicken to the pot and continue simmering until the rice is tender.

Taste and adjust salt and pepper if needed. Serve warm.

Tips for the Best Chicken & Rice Soup:

• Use bone broth for deeper flavor if you have it.
• Stir occasionally, so the rice does not settle on the bottom.
• If the soup thickens too much, add a splash of hot broth or water.
• For quicker prep, use leftover cooked chicken and reduce simmer time.

Variations & Substitutions:

• Use leftover chicken: Add 2–3 cups cooked shredded chicken during the last 10 minutes of cooking.
• Swap the rice: Try brown rice (increase cooking time) or even small pasta.
• Make it creamy: Stir in ½ cup heavy cream at the end for a richer version.
• Add greens: A handful of spinach or kale stirred in at the end adds color and nutrients.
• Herb twist: Add a bay leaf while simmering for extra depth.

Serving Suggestions:

This cozy chicken and rice soup pairs beautifully with:

• Fresh homemade yeast rolls
• Buttery dinner rolls
• Easy garlic biscuits
• A simple side salad
• Crackers and sliced cheese

How to Store and Reheat:

Refrigerate: 
Store in an airtight container for up to 4 days.

Freeze: 
Freeze in individual portions for up to 3 months. Keep in mind the rice will soften more after freezing.

Reheat on Stove: 
Warm gently over medium-low heat, adding extra broth if needed.

Reheat in Microwave: 
Heat in 1-minute intervals, stirring between each.

Frequently Asked Questions:

Can I use brown rice?
Yes, but increase the cooking time to 35–40 minutes and add extra broth if needed.

Why is my soup so thick the next day?
Rice continues absorbing liquid. Simply add more broth when reheating.

Can I cook the rice separately?
Yes. Cooking rice separately keeps the broth clearer and prevents thickening.

Can I make this in a slow cooker?
Yes. Add everything except rice and cook on low for 6–7 hours. Add rice during the last 45 minutes.

Dad’s Classic French Toast

A Golden, Buttery Breakfast Tradition Passed Down with Love 

Some of my sweetest childhood memories happened on Saturday mornings. While cartoons played in the background, my dad would stand at the stove making French toast for us. The smell of cinnamon and vanilla would fill the kitchen, and we knew it was going to be a good day.

This simple recipe became more than just breakfast — it became a tradition. My dad later shared it with my own children, making it one of those special recipes that stretches across generations.

Made with pantry staples and just a few minutes at the stove, this French toast turns ordinary bread into something warm, golden, and comforting. It’s soft on the inside, lightly crisp on the outside, and perfect with syrup, powdered sugar, or a sprinkle of cinnamon sugar.

Sometimes the simplest recipes hold the warmest memories.

Ingredients: 

2 eggs
1/2  tsp. cinnamon
1 1/2 c.milk
1 Tbs. sugar 
1/4 teaspoon salt
1 tsp. vanilla extract
10 to 12 slices bread

Directions:

Heat a skillet or griddle over medium heat. Lightly butter the bottom to prevent sticking.

In a shallow dish or a baking pie pan, beat the eggs until frothy. Add the cinnamon and beat well — this helps prevent the cinnamon from floating on top.

Whisk in the milk, sugar, salt, and vanilla extract until fully combined.

Dip each slice of bread into the egg mixture, turning to coat both sides evenly. Let any excess drip off.

Place the coated bread onto the hot skillet.

Cook for 2–3 minutes per side, or until golden brown and cooked through.

Remove to a plate and serve warm with syrup, powdered sugar, cinnamon sugar, or fresh fruit.

Serve and enjoy!

Tips for the Best French Toast:

Use slightly stale bread – Day-old bread absorbs the custard better without becoming soggy.

Thicker slices work best – Texas toast or homemade bread makes extra fluffy French toast.

Don’t rush the heat – Medium heat allows the inside to cook without burning the outside.

Keep warm in the oven – Place cooked slices on a baking sheet in a 200°F oven while you finish the batch.

What if I have leftover batter?
If you have extra egg mixture after dipping your bread, simply cook it in the skillet like scrambled eggs. It makes a lightly sweet, custard-style scrambled egg that tastes delicious alongside the French toast. You can also dip a few extra slices of bread and freeze the cooked French toast for later. Or, if you have any batter left you can put it in the fridge and use it the next day.
 

Variations & Substitutions:

• Add a pinch of nutmeg for deeper flavor.
• Use half-and-half instead of milk for richer French toast.
• Try brioche or challah for an extra indulgent version.

Serving Suggestions:

This recipe pairs beautifully with:

• Homemade sausage or bacon
• Fresh berries or sliced bananas
• Scrambled eggs
• A glass of cold milk or hot coffee 

Frequently Asked Questions:

Can I make this ahead of time?
French toast is best fresh, but you can refrigerate leftovers and reheat in a skillet or oven.

Can I freeze French toast?
Yes! Cool completely, then freeze in a single layer. Reheat in the toaster or oven.

Why is my French toast soggy?
The pan may not be hot enough, or the bread may have soaked too long. Medium heat works best.

Buttermilk Cinnamon Rolls with Cream Cheese Frosting

A Light & Fluffy Family Recipe Passed Down with Love 

There are some recipes that feel like a warm hug from the past, and these cinnamon rolls are one of them.

My aunt used to make the most incredible homemade rolls. They were light, airy, and filled the whole house with the sweet scent of cinnamon and butter. Whenever we visited, she would always tuck a few into a container for us to take home. It felt like such a special treat.

This recipe comes straight from her recipe box — one of those treasured, handwritten recipes meant to be shared and passed down. These cinnamon rolls are soft and fluffy with a rich cinnamon-sugar filling, all topped with a smooth cream cheese icing that melts right into the warm swirls.

They’re perfect for Sunday mornings, holidays, or any day you want your kitchen to smell like comfort and love.

Dough:

1 1/2 Tbs. active dry yeast (2 standard size packets)
1/4 c. warm water
2 Tbs. sugar
1 c. buttermilk*, warmed to about 100°F 
1 stick butter, softened to room temperature 
2 large eggs, at room temperature
1/2 tsp. salt
2/3 c. granulated sugar
4 1/2 c.flour or bread flour, plus more as needed

Filling:

6 Tbs. butter, softened to room temperature
1/2 c. sugar
1 1/2 Tbs. cinnamon

Cream Cheese Icing:

4 ounces cream cheese, softened to room temperature
1 c. confectioners’ sugar
1 Tbs. heavy cream or milk
1/2 tsp. vanilla extract 

 *If you don’t have buttermilk, add 1 tablespoon vinegar or lemon juice to 1 cup milk and let sit for 5 minutes.

Directions: 

Oven temperature: 350° F.  A greased 13" x 9" baking pan

In a large bowl, mix yeast, warm water, and sugar. Let sit in a warm place for about 10 minutes until foamy.

In a small saucepan, heat the buttermilk to about 180°F (do not boil). Remove from heat and add butter. Let cool to about 100°F before using.

Add the lukewarm milk mixture, eggs, salt, sugar, and 2 cups of flour to the yeast mixture. Beat well for about 2 minutes.

Gradually add remaining flour until a soft dough forms. Turn out onto a floured surface and knead for about 10 minutes, adding flour as needed to prevent sticking. The dough should be smooth and elastic.

Place dough in a lightly oiled bowl. Turn to coat all sides. Cover and let rise in a warm place until doubled, about 2 hours.

Punch down the dough and turn out onto a floured surface. Roll into a 10×16-inch rectangle.

Spread softened butter evenly over the dough.

In a small bowl, mix cinnamon and sugar together. Then sprinkle the cinnamon sugar evenly over the butter.

Roll tightly into a 16-inch log. Slice into 12 rolls and place in a greased 13x9" baking pan.

Bake at 350°F for about 25 minutes, or until lightly golden brown.

Let cool for 10 minutes while preparing the icing.

Beat cream cheese until smooth. Add powdered sugar, cream, and vanilla. Mix on low, then increase to high and beat until creamy.

Spread over warm rolls and serve.

Tips for the Best Cinnamon Rolls:

• Don’t overheat the milk mixture — yeast can die if it’s too hot.
• If the dough shrinks while rolling, let it rest for 10 minutes.
• For extra soft rolls, don’t overbake — they should be lightly golden, not dark brown.
• For overnight rolls: prepare through shaping, cover, refrigerate overnight, then let rise at room temperature before baking.

How to Store:

Room Temperature:   
Up to 2 days, tightly covered. 

Refrigerator:  
Up to 5 days.

Freezer: 
Freeze unfrosted rolls up to 2 months. Thaw and warm before icing.

How to Reheat:

Microwave: 
15–20 seconds per roll.

Oven: 
Cover loosely with foil and warm at 300°F for 8–10 minutes.

Variations & Substitutions:

• Add chopped pecans or walnuts to the filling.
• Swap cream cheese icing for a simple powdered sugar glaze.
• Add a sprinkle of nutmeg or cardamom for extra warmth.
• Use brown sugar instead of white sugar in the filling for a deeper flavor.

Serving Suggestions:

• Serve warm with coffee or hot tea.
• Pair with scrambled eggs and fresh fruit for a special brunch.
• Perfect for Christmas morning, Easter, or Sunday family gatherings.

Frequently Asked Questions:

Can I make these cinnamon rolls the night before?

Yes. After shaping and placing the rolls in the 9×13 pan, cover tightly and refrigerate overnight. The next morning, let them sit at room temperature for 45–60 minutes before baking.

Why do I need to heat the buttermilk to 180°F?

Heating the milk helps improve texture and softness. Just be sure to cool it back down to about 100°F before adding it to the yeast mixture.

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

Yes. All-purpose flour works beautifully. Bread flour will give a slightly chewier texture, but both are excellent.

How do I know when they are done?

The tops should be lightly golden, and the center rolls should no longer look doughy. An internal temperature of about 190°F means they’re fully baked.

Can I freeze cinnamon rolls?

Yes. Freeze them unfrosted. Thaw overnight in the refrigerator, warm gently, then frost before serving.

Why are my rolls dry?

They were likely overbaked or too much flour was added. The dough should feel soft and slightly tacky before rising.

 

Cheesy Taco Cream Cheese Pasta

A Creamy, Budget-Friendly Family Dinner That Stretches a Pound of Beef

This Cheesy Taco Cream Cheese Pasta is one of those simple family meals that was born out of necessity — and turned into a favorite. My mom made this dish to help stretch a single pound of ground beef to feed everyone at the table. It was affordable, filling, and always satisfying.

The creamy sauce, seasoned beef, and melted cheese make it warm and comforting, while the taco-inspired spices give it just enough flavor to keep everyone coming back for seconds. It’s the kind of easy baked pasta recipe that tastes even better the next day.

If you’re looking for a budget-friendly dinner that feels hearty and homemade, this one is a keeper.

Ingredients:  

3/4 bag ziti noodles, (or about 12 ounces; any pasta shape works)
1 lb. ground beef
1 onion, chopped
1 Tbsp. chili powder
1 1/2 tsp  cumin
1/2 tsp. smoked or regular paprika 
1/2 tsp. pepper
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. oregano
salt to taste
Pinch cayenne pepper
1 cup water
4 oz.  cream cheese, room temperature
1 1/2 cup shredded cheese  

 

Directions: 

Preheat oven to 350°F.

Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain well and set aside.

While the pasta cooks, place a heavy oven-proof skillet (such as cast iron) over medium heat. Add the ground beef and chopped onion. Cook until the beef is no longer pink and the onion is soft and translucent. Drain excess grease if needed.

Stir in the chili powder, cumin, paprika, pepper, garlic powder, onion powder, oregano, salt, and cayenne. Mix well to coat the beef evenly with the spices.

Pour in the water and bring the mixture to a gentle simmer. Cook for about 5 minutes to allow the flavors to blend.

Add the cream cheese and stir until completely melted and creamy.

Stir in the cooked pasta and 1 cup of the shredded cheese. Mix until evenly combined.

Sprinkle the remaining ½ cup of cheese over the top.

Transfer the skillet to the oven (or pour into a greased baking dish if needed) and bake for 25–30 minutes, until hot and bubbly and the cheese is melted.

Serve warm and enjoy.

Tips for the Best Cheesy Taco Pasta:

• Do not overcook the pasta before baking — al dente works best.
• Soften the cream cheese before adding for smoother melting.
• Use freshly shredded cheese for better melt and texture.
• Taste before baking and adjust salt if needed.

Variations & Substitutions:

• Stretch It Further: Add 1 cup of frozen corn or black beans.
• Spicy Version: Increase cayenne or add diced jalapeños.
• Milder Version: Reduce chili powder and skip cayenne.
• Swap the Protein: Use ground turkey or ground chicken.
• Make It Extra Creamy: Add ¼ cup sour cream after the cream cheese melts.
• Add Veggies: Stir in diced bell peppers or tomatoes.

Serving Suggestions:

This hearty pasta pairs well with:

Homemade coleslaw
A simple green salad
Garlic biscuits or dinner rolls
Steamed green beans
Buttermilk oven baked chicken (for a larger gathering)

How to Store & Reheat:

Refrigerator:
Store in an airtight container for up to 4 days.

Freezer:
Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator.

Reheating:
Microwave individual portions with a splash of milk.
Or warm in a 325°F oven, covered with foil, until heated through.

Frequently Asked Questions:

Can I make this ahead of time?
Yes. Assemble the pasta, cover, and refrigerate up to 24 hours before baking.

Can I skip baking it?
Yes. Once everything is combined and the cheese is melted, it can be served straight from the stovetop.

What cheese works best?
Cheddar, Colby Jack, or a Mexican blend melt beautifully. 

Old-Fashioned Oatmeal Raisin Cookies

Perfectly Soft, Perfectly Spiced, and Made from Scratch

These oatmeal raisin cookies are one of those tried-and-true family recipes that never fail. My mom made them often, and the smell of cinnamon and vanilla drifting through the kitchen meant something sweet was coming out of the oven.

They bake up soft in the center with lightly crisp edges, filled with plump raisins and hearty oats. The secret? Don’t overbake them. They may look slightly underdone when you pull them from the oven, but that’s exactly what keeps them tender and chewy.

This is simple, homemade comfort baking at its best — no mixes, no shortcuts, just real ingredients and love.

Ingredients:

1/2 c. butter
1/2 c. granulated sugar
1/2 c. brown sugar, firmly packed
1 egg
1 tsp. vanilla
1/2 tsp. cinnamon
1/4 tsp. freshly ground nutmeg
Pinch salt
1/2 tsp. baking soda
3/4 c. + 2 Tbsp. flour
1 1/2 c. large rolled oats
2/3 c. raisins 

Directions:

Preheat oven to 375°F. Line a baking sheet with parchment paper if desired.

In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.

Add the egg and vanilla. Beat until well combined and airy.

Reduce mixer speed to low. Add cinnamon, nutmeg, salt, and baking soda. Mix until incorporated.

Gradually mix in the flour until almost combined.

Stir in the rolled oats and raisins just until evenly distributed. Do not overmix.

Cover the bowl with plastic wrap and chill the dough for at least 1 hour. The dough should be very cold before baking — this helps create thick, chewy cookies.

Roll dough into 1-inch balls and place on a cookie sheet about 2½ inches apart.

Bake for 9–10 minutes, just until the edges are lightly golden. The centers may look slightly underbaked — that is perfect.

Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Tips for the Best Soft & Chewy Cookies:

• Do not overbake — this is the most important tip.
• Chill the dough well to prevent spreading.
• Use old-fashioned rolled oats, not instant oats.
• For extra softness, add 1 tablespoon of molasses to the dough.

Variations & Substitutions:

• Chocolate Chip Oatmeal Cookies – Replace raisins with chocolate chips.
• Cranberry Oatmeal Cookies – Substitute dried cranberries for raisins.
• Nutty Version – Add ½ cup chopped walnuts or pecans.
• Spiced Oatmeal Cookies – Add a pinch of cloves or allspice.

Serving Suggestions:

These cookies are wonderful served with:

• A glass of cold milk
• Hot coffee or tea
• Vanilla ice cream for an easy dessert
• They’re also perfect for lunchboxes and holiday cookie trays.
• Perfect to serve after meal like, Creamy Mashed Potatoes & Garlic Roasted Chicken.

How to Store:

Store cookies in an airtight container at room temperature for up to 5 days.

To keep them extra soft, place a slice of bread in the container — it helps maintain moisture.

To Freeze:

Freeze baked cookies for up to 3 months.

Freeze cookie dough balls on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding 1–2 minutes to the bake time.

Frequently Asked Questions:

Why chill the dough?
Chilling prevents the cookies from spreading too thin and improves texture.

Can I use quick oats?
Yes, but the texture will be softer and less hearty.

Why do my cookies turn hard?
They were likely overbaked. Remove them when the centers still look slightly soft.

Can I double this recipe?
Yes — it doubles beautifully for gatherings or holiday baking.