Mom's Creamy Italian Pork and Penne Skillet

A hearty one-pan pasta dinner made with seasoned pork, creamy cheeses, and tender penne.

Money was often tight growing up, but somehow we never noticed when it came time for supper. My mom had a wonderful gift for stretching a dollar without making anyone feel like they were going without. She could take a few simple pantry ingredients and turn them into a meal that everyone looked forward to.

This creamy Italian pork and penne skillet is one of those recipes. Seasoned ground pork, tender pasta, tomatoes, cream cheese, and Parmesan come together in one pan for a hearty meal that's full of comforting flavors. It was inexpensive to make, filling enough to feed the whole family, and always welcomed with empty plates at the end of dinner.

Today it's still one of those meals that's perfect for busy weeknights, but it also carries with it the memories of family gathered around the table.

Ingredients:

2 Tbs. butter
1 onion, chopped
1 bell pepper, chopped
1 Tbs. garlic, minced
1 pound ground pork
1 1/2 tsp. black pepper
1 tsp. parsley
1 tsp. oregano
1 tsp. Italian seasoning
1 tsp. basil
1 tsp. salt
1/2 tsp. red pepper flakes
1/4 tsp. fennel seed
1/4 tsp. smoked paprika
4 c. chicken broth
1 c. half & half
15 ounces diced tomatoes 1 can, drained
1 box (12–16 ounces) of your favorite pasta, such as penne, elbow macaroni, rotini, shells, or rigatoni
6 oz. cream cheese, room temperature
1 to 1½ cups shredded or grated cheese (Parmesan, cheddar, pepper Jack, mozzarella, or your family's favorite), or more to taste 

Directions:

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

Add the chopped onion and bell pepper. Sauté for 4 to 5 minutes, or until softened.

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

Add the ground pork, black pepper, parsley, oregano, Italian seasoning, dried basil, salt, red pepper flakes, fennel seed, and smoked paprika.

Cook, breaking the pork into crumbles, until browned and fully cooked, about 6 to 8 minutes. Drain any excess grease if needed.

Stir in the chicken broth, half-and-half, and drained diced tomatoes. Bring the mixture to a gentle boil.

Add the dry pasta and stir well. Cover and simmer for 10 to 15 minutes, stirring occasionally, until the pasta is tender. (Cooking time will vary depending on the type of pasta you use.)

Reduce the heat to medium-low. Cover and simmer for 10 to 12 minutes, stirring occasionally, until the pasta is tender.

Reduce the heat to low. Stir in the softened cream cheese until completely melted and smooth.

Stir in about 1 cup of cheese until melted. Taste the sauce and add more cheese a little at a time until it reaches the creamy texture and flavor you enjoy.

Serve hot with extra Parmesan sprinkled over the top if desired.

Mom's Kitchen Tip:  Don't worry if you don't have the exact ingredients. Mom rarely did. She used whatever pasta and cheese she had in the pantry or refrigerator, and supper always turned out delicious.

Tips for Best Success:

• Let the cream cheese soften before adding it to the skillet.
• Stir the pasta often so it doesn't stick.
• Freshly grated Parmesan melts much better than pre-shredded cheese.
• Don't overcook the pasta—it will continue to soften as it sits.
• Taste before serving and adjust the salt if needed, since Parmesan adds saltiness.
• Garnish with fresh basil and extra Parmesan for the best flavor.

Variations and Substitutions:

• Make it Spicier by adding:  Diced tomatoes with green chilies or extra crushed red pepper flakes or  diced jalapeños.
• Change the Meat and try:  Ground beef, Italian sausage, ground turkey, or ground chicken
• Add More Vegetables like:  Mushrooms, spinach, zucchini, or kale

Serving Suggestions:

This hearty skillet pairs well with:

• Homemade garlic bread
• Warm dinner rolls
• Caesar salad
• Garden salad
• Steamed broccoli
• Roasted green beans
• Garlic toast
• Roasted asparagus

How to Store:

• Refrigerator: Store leftovers in an airtight container for up to 4 days.
• Freezer: Freeze for up to 2 months. The sauce may separate slightly when thawed, but stirring while reheating helps restore its creamy texture.
• Reheating: Warm gently over low heat, adding a splash of milk or chicken broth if needed to loosen the sauce.

Frequently Asked Questions:

Can I use Italian sausage instead of pork?
Absolutely! Mild or hot Italian sausage adds even more flavor.

Can I make this ahead of time?
Yes. It reheats very well for quick lunches or dinners.

Why is my sauce too thick?
Simply stir in a little extra chicken broth or milk until it reaches your desired consistency.

Can I use another cheese?
Yes. Romano, Asiago, or mozzarella all work well.

Is this freezer-friendly?
Yes, although cream-based sauces are always best enjoyed fresh. 

Mom's Sweet, Salty & Spicy Mixed Nuts

A buttery homemade snack that's perfectly sweet, salty, and just a little spicy.

My family always enjoyed snacking on nuts, especially my dad. While we usually preferred our cookies, brownies, and fudge without nuts, a bowl of roasted mixed nuts sitting on the table never lasted very long.

During the winter, when nuts were plentiful in the stores, my mom often bought them in the shell and spent time cracking them by hand. It took a little extra work, but she always said fresh nuts tasted better. Other times, she'd use a can of mixed nuts to make this recipe a little quicker.

These roasted mixed nuts have what my family called the three "S's"—slightly salty, spicy, and sweet. The buttery sugar-coating caramelizes in the oven while the cayenne and cumin add just enough warmth to keep everyone reaching for another handful.

Whether served during the holidays, set out for family gatherings, or simply enjoyed as an afternoon snack, this recipe has been a favorite for generations.

Ingredients:

1 c. untoasted walnut halves
1 c. untoasted pecan halves
1 c. unsalted, dry roasted almonds
1 c. unsalted, dry roasted cashews
1/2 c. white sugar
1/4 c. water
1 Tbs. butter
1 tsp. salt
1/2 tsp. black pepper
1/4 tsp. cumin
1/4 tsp. cayenne pepper

Directions:

Preheat the oven to 350°F. Lightly grease or spray a large baking sheet with olive oil cooking spray. Line it with parchment paper for easier cleanup, if desired.

In a large bowl, combine the walnuts, pecans, almonds, and cashews. Set aside.

In a small saucepan over medium heat, combine the sugar, water, butter, salt, black pepper, cumin, and cayenne pepper.

Stir until the butter has melted, and the sugar has completely dissolved, about 2 to 3 minutes. Do not boil the mixture.

Pour the warm syrup over the nuts and stir until every nut is evenly coated.

Spread the nuts into a single layer on the prepared baking sheet.

Bake for 10 minutes.

Remove the pan from the oven and stir the nuts thoroughly, coating them again with the warm syrup.

Return the pan to the oven and bake for another 5 to 6 minutes, or until the nuts are lightly toasted, and the coating is bubbly.

Remove from the oven and stir the nuts every 2 to 3 minutes while they cool for about 10 to 15 minutes. This keeps them from sticking together and distributes the sweet coating evenly.

Once completely cool, transfer the nuts to a serving bowl or an airtight container.

🌿 Mom's Kitchen Tip: If the nuts begin sticking together while they're cooling, simply keep stirring every few minutes. As the coating cools, it will harden into a thin, crunchy glaze, leaving each nut beautifully coated instead of clumped together. 

Tips for Best Success:

• Stir the nuts several times while they're cooling to prevent clumping.
• Don't overcook the sugar coating or it may become bitter.
• Spread the nuts in a single layer for even roasting.
• Watch the final few minutes carefully since nuts can brown quickly.
• For the freshest flavor, use raw walnuts and pecans whenever possible.
• If using salted mixed nuts, reduce or omit the added salt.

Variations and Substitutions:

Try adding any of these ingredients:

• 1 teaspoon vanilla extract after removing the syrup from the heat.
• 1/2 teaspoon cinnamon for a warm spice flavor.
• Increase the cayenne pepper or add a pinch of chipotle powder.
• 1/2 teaspoon cinnamon, pinch of cloves, pinch of nutmeg for a holiday flavor
• Try adding different nuts like hazelnuts, macadamia nuts, brazil nuts, pistachios, and/or peanuts

Serving Suggestions:

Serve these sweet and spicy nuts:

• During holiday gatherings
• On charcuterie boards
• With cheese and fresh fruit
• Alongside popcorn for movie night
• As a homemade gift in mason jars
• As a salad topping
• Mixed into snack mixes
• With coffee or hot chocolate

How to Store:

• Room Temperature: Store in an airtight container for up to 2 weeks.
• Refrigerator: Keeps fresh for about 1 month.
• Freezer: Freeze in airtight containers for up to 3 months. Thaw at room temperature before serving.

Frequently Asked Questions:

Can I use only one type of nut?
Absolutely! Pecans or walnuts work especially well.

Can I make these less spicy?
Yes. Simply reduce or omit the cayenne pepper.

Why do I need to stir them while cooling?
The sugar-coating continues to set as it cools. Stirring keeps the nuts separated instead of forming one large cluster.

Can I double the recipe?
Yes, but divide the nuts between two baking sheets so they roast evenly.

Can I use salted nuts?
Yes. Just leave the added salt out of the recipe. 

Mom's Crispy Honey Garlic Butter Chicken Bites

Crispy baked chicken tossed in a rich honey garlic butter sauce.

Whenever my mom made these crispy chicken bites, everyone gathered around the kitchen, waiting for them to come out of the oven. She would cut the chicken into bite-sized pieces, marinate it in buttermilk and seasonings, then coat each piece in a seasoned flour mixture before baking until golden.

The best part came at the very end. She would toss the hot chicken in a buttery garlic sauce sweetened with honey and just a touch of soy sauce and brown sugar. Every piece became coated in a rich, glossy glaze that was sweet, savory, and full of flavor.

She usually served this chicken with creamy mashed potatoes and buttered corn, making it one of those simple family dinners that disappeared almost as soon as it reached the table.

Ingredients:

For the Chicken Marinade:
2 lbs chicken  cut into  1-inch pieces 
1 c. buttermilk (or 1 cup milk + 1 tablespoon vinegar or lemon juice)
1 tsp. salt
1/2 tsp. black pepper
1/2 tsp. garlic powder
1/2 tsp. onion powder

For the Dry Coating:
1 c. flour
1 c. cornstarch 
1 tsp. baking powder
1 tsp. salt
1/2 tsp. ground black pepper
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/4 tsp.cayenne pepper 

Honey Butter Sauce:
6 Tbs. butter (divided)
6-8 garlic cloves, finely minced (adjust to preference)
1/4 c. honey (We use unfiltered, raw honey)
2-3 Tbs. soy sauce 
2-3 Tbs. brown sugar 
Pinch of dried red chili flakes (Optional) 

Directions:

Preheat the oven to 400°F. Line a baking sheet with parchment paper. For the crispiest results, place a wire baking rack on top of the baking sheet and lightly spray it with olive oil. 

 In a large bowl, whisk together the buttermilk, salt, pepper, garlic powder, and onion powder.

Add the chicken pieces and stir until evenly coated. Cover and refrigerate for at least 30 minutes, or up to overnight for even more flavor.

In a shallow dish or large resealable bag, combine the flour, cornstarch, baking powder, salt, pepper, garlic powder, onion powder, and cayenne pepper.

Remove the chicken from the marinade, allowing the excess buttermilk to drip off.

Coat each piece thoroughly in the flour mixture, gently pressing the coating onto the chicken.

Arrange the coated chicken pieces on the prepared wire rack, leaving a little space between each piece.

Let the coated chicken rest for 10–15 minutes. This helps the coating adhere during baking.

Lightly spray the tops of the chicken with olive oil.

Bake for 10 minutes, then carefully turn each piece over, spray lightly again if needed, and bake another 5–8 minutes, or until the chicken reaches an internal temperature of 165°F.

While the chicken bakes, prepare the sauce.

In a large cast iron skillet over medium heat, melt 2 tablespoons of the butter.

Add the garlic and cook for 1–2 minutes, stirring constantly until fragrant.

Stir in the remaining butter, honey, soy sauce, brown sugar, and red pepper flakes. Simmer for 2–3 minutes, stirring frequently, until smooth and slightly thickened.

Taste the sauce and adjust the sweetness or soy sauce to your preference.

Add the hot baked chicken to the skillet and gently toss until every piece is coated with the honey garlic butter sauce.

Serve immediately.

Tips for Best Success:

• Marinate the chicken overnight for the most tender, flavorful results.
• Pat off only the excess buttermilk—don't wipe the chicken dry.
• Press the coating firmly onto each piece.
• Let the coated chicken rest before baking.
• Bake on a wire rack for crispier chicken.
• Lightly spray the coating with olive oil for better browning.
• Toss the chicken with the sauce just before serving to keep the coating crisp.

Variations and Substitutions: 

• Sprinkle toasted sesame seeds over the finished chicken.
• Add 1 teaspoon orange zest or lemon zest to the sauce.
• To make it spicier, add any of these seasonings, extra cayenne pepper, hot sauce, chipotle powder, or more crushed red pepper flakes
• Use an Air Fryer. Cook at 390°F for 10–12 minutes, shaking halfway through.

Serving Suggestions:

Serve with:

• Creamy mashed potatoes
• Buttered sweet corn
• Green beans
• Homemade dinner rolls
• Macaroni and cheese
• Coleslaw
• Garden salad
• Steamed broccoli
• White rice
• Roasted vegetables

How to Store:

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Freeze the baked chicken (before adding the sauce) for up to 3 months.
• Reheating: Reheat in a 375°F oven or air fryer until hot, then toss with freshly warmed sauce.

Frequently Asked Questions:

Can I fry the chicken instead?
Yes. Fry at 350°F for about 5–6 minutes, or until golden and the internal temperature reaches 165°F.

Can I make it ahead?
Yes. Marinate the chicken overnight and prepare the coating ahead of time.

Why use cornstarch?
Cornstarch creates a lighter, crispier coating than flour alone.

Can I use chicken tenders?
Absolutely. Simply cut them into bite-sized pieces or leave them whole and increase the baking time slightly.

Is the sauce very sweet?
No. The soy sauce balances the honey and brown sugar for a sweet-and-savory flavor. 

Crispy Oven-Baked Onion Rings

Double-dipped for an extra crunchy coating without deep-frying. 

It was always a special treat when my mom made homemade onion rings. Unlike most recipes that are deep-fried, she baked hers in the oven until they were beautifully golden and crisp. They had a crunchy coating on the outside while the onions became sweet and tender on the inside.

One of her secrets was double-dipping the onion rings. She would coat each ring in flour, dip it in buttermilk, coat it in seasoned flour, then repeat the buttermilk and seasoned flour one more time. That extra coating created a wonderfully crispy crust without the need for deep-frying.

Simple recipes like this remind me that homemade food doesn't have to be complicated. With just a few pantry ingredients and a little extra care, my mom turned ordinary onions into a side dish everyone looked forward to.

Ingredients: 

2 large sweet onions (Vidalia, Maui, or Walla Walla work best)
1 c. buttermilk (or regular milk)
1 c. flour divided
1 Tbs. cornstarch 
½ tsp. garlic powder
½ tsp. paprika
¼ tsp. cayenne pepper (optional for heat)
Salt and pepper to taste
Olive oil spray 

Directions:

Preheat the oven to 400°F. Line a large baking sheet with parchment paper and lightly coat it with olive oil cooking spray.

Place 1/4 cup of the flour into a small bowl.

Pour the buttermilk into a second bowl.

In a third bowl, combine the remaining 3/4 cup flour, cornstarch, garlic powder, paprika, cayenne pepper (if using), salt, and black pepper.

Peel the onions and slice them into 1/2-inch thick rounds. Carefully separate them into rings.

Dip each onion ring into the plain flour, coating both sides. Shake off any excess.

Dip the floured onion ring into the buttermilk, allowing the excess to drip off.

Coat the ring thoroughly in the seasoned flour mixture, gently shaking off any excess.

Repeat the process by dipping the coated ring back into the buttermilk, then once again into the seasoned flour. Gently press the coating onto the onion ring to help it adhere.

Place the coated onion rings on a wire rack or large plate and let them rest for 5 to 10 minutes. This helps the coating stick during baking.

Arrange the onion rings in a single layer on the prepared baking sheet without overlapping. Place the larger rings around the outside of the pan and the smaller rings toward the center for more even browning.

Spray the tops of the onion rings generously with olive oil until no dry flour remains visible.

Bake for 18 to 22 minutes, turning the onion rings over halfway through baking (about 9 to 11 minutes). Spray the second side lightly with olive oil if needed.

Continue baking until the coating is crisp and golden brown and the onions are tender.

Serve immediately while hot and crispy. 

Mom's tip:  If you want the coating to become even crispier, you can place a wire baking rack on top of the baking sheet and bake the onion rings on the rack. The hot air circulates all the way around the rings, making the bottoms just as crisp as the tops. 

 Tips for Best Success:

• Choose sweet onions such as Vidalia, Walla Walla, or Maui for the best flavor.
• Slice the onions evenly so they bake at the same rate.
• Let the coating rest before baking to help it stay on the onions.
• Spray generously with olive oil—any dry flour will stay pale instead of browning.
• Don't overcrowd the baking sheet.
• Turn the onion rings halfway through baking for even crispness.
• Serve immediately for the crispiest texture.

Variations and Substitutions:

• Mix 1/4 cup grated Parmesan cheese into the seasoned flour for extra flavor.
• Use your favorite gluten-free all-purpose flour blend.
• Replace 1/4 cup of the flour with finely crushed cornflakes or panko breadcrumbs in the seasoned coating.

Italian Style:  Add,

• 1 teaspoon Italian seasoning
• 1/2 teaspoon dried oregano

Spicy Onion Rings:  

• Increase the cayenne pepper or add:
• Chipotle powder
• Cajun seasoning
• Crushed red pepper flakes

Serving Suggestions:

These onion rings pair wonderfully with:

• Homemade hamburgers
• Cheeseburgers
• BBQ sandwiches
• Pulled pork
• Grilled chicken
• Meatloaf
• Hot dogs
• Sloppy Joes
• Homemade ranch dressing
• Barbecue sauce
• Honey mustard
• Comeback sauce

How to Store:

Refrigerator: Store leftovers in an airtight container for up to 3 days.
Reheating: Bake at 375°F for 5–8 minutes or air fry for a few minutes until crisp again.
Freezing is not recommended after baking because the coating loses its crispness.

Frequently Asked Questions:

Why double dip the onion rings?
Double-dipping creates a thicker coating that bakes up crispier and stays on the onion better.

Can I use regular onions?
Yes, but sweet onions have a milder flavor and become wonderfully tender when baked.

Can I make these ahead of time?
You can coat the onion rings several hours ahead and refrigerate them until you're ready to bake.

Can I make these in an air fryer?
Yes. Cook at 375°F for about 10–14 minutes, turning halfway through.

Why didn't my onion rings get crispy?
Usually they needed a little more olive oil spray or were crowded on the baking sheet.

Baked Yeast Donuts with Powdered Sugar

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

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

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

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

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

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

Some recipes feed our bodies. Others feed our memories.

Ingredients:

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

Directions:

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

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

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

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

Mix in the softened butter until incorporated.

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

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

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

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

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

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

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

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

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

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

Serve warm and enjoy!

Tips for Best Success:

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

Variations and Substitutions:

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

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

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

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

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

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

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

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

Serving Suggestions:

These homemade donuts are wonderful served with:

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

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

How to Store:

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

Frequently Asked Questions:

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

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

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

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

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

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

Mom's Ground Beef & Cornbread Skillet

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

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

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

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

Ingredients:

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

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

Directions:

Preheat the oven to 375°F.

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

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

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

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

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

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

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

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

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

Let the casserole rest for about 5 minutes before serving.

Serve hot and enjoy! 

Tips for Best Success:

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

Variations and Substitutions:

Use different cheeses:

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

Try adding different vegetables:

• Corn kernels
• Diced carrots
• Green peas
• Mushrooms

Replace the ground beef with:

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

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

Serving Suggestions:

Serve with:

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

How to Store:

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

Frequently Asked Questions:

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

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

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

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

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

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

 

Vintage Brown Sugar Cinnamon Cookies

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

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

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

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

Ingredients:

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

Directions:

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

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

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

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

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

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

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

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

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

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

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

Store the cooled cookies in an airtight container. 

Tips for Best Success:

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

Variations and Substitutions:

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

Serving Suggestions:

These soft brown sugar cookies are delicious served with:

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

How to Store:

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

Frequently Asked Questions:

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

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

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

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

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

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