Aunt's Chewy Brown Sugar Chocolate Chip Bars

Soft, chewy cookie bars made with brown sugar, chocolate chips, and sweet dates from my family's recipe box.

These easy bar cookies were one of my mother's favorites to make. The recipe came from my aunt, who loved baking cookies, sweet rolls, and other homemade treats for family and friends.

The original recipe calls for walnuts, but Mom usually left them out. Sometimes nuts were simply too expensive, and other times she didn't have the time to shell them herself. Even without the nuts, these bars were wonderfully soft, chewy, and full of rich brown sugar flavor.

The combination of chocolate chips and dates may sound a little unusual today, but it creates a delicious old-fashioned cookie bar that's moist, sweet, and hard to resist. They're perfect for lunch boxes, holiday cookie trays, or an afternoon cup of coffee.

Ingredients:

1/3 c. butter, softened or shortening
1 1/2 c. brown sugar
2 eggs
1 1/4 tsp. baking powder
1/4 tsp. salt
1 1/4 c. flour
1/2 c. chocolate chips
1/2 c. walnuts (optional)
1/2 c. c. chopped, pitted dates, or raisins

Directions:

Preheat the oven to 350°F. Grease or butter an 8-inch or 9-inch square baking pan.

In a large mixing bowl, cream together the butter (or shortening) and brown sugar until light and fluffy.

Beat in the eggs, one at a time, mixing well after each addition.

Stir in the baking powder and salt.

Gradually add the flour, mixing just until combined. Be sure to scrape down the sides and bottom of the bowl as needed.

Fold in the chocolate chips, walnuts (if using), and chopped dates or raisins.

Spread the batter evenly into the prepared pan.

Bake for 30 to 35 minutes, or until the top is lightly golden, and a toothpick inserted near the center comes out with a few moist crumbs.

Let the bars cool until just warm, then cut into squares.

Tips for Best Success:

• Use room temperature butter and eggs. They cream together more easily and create a softer texture.
• Pack the brown sugar. This gives the bars their rich, chewy texture.
• Don't overmix the batter. Mix just until the flour disappears to keep the bars tender.
• Chop the dates into small pieces. This helps distribute their sweetness evenly throughout the bars.
• Use parchment paper. Lining the pan makes it easy to lift the bars out for cutting.
• Don't overbake. The center should still be slightly soft when you remove the pan from the oven. The bars will continue to set as they cool.

Variations and Substitutions:

• Replace the walnuts with chopped pecans for a slightly sweeter flavor.
• If you don't have dates, raisins work just as well.
• Mix in ½ teaspoon ground cinnamon for a warm, cozy flavor.
• Try milk chocolate, dark chocolate, or white chocolate chips.
• Fold in ½ cup sweetened shredded coconut for extra texture.

Serving Suggestions:

These old-fashioned cookie bars are wonderful served with:

• A cold glass of milk
• Hot coffee
• Tea
• Hot chocolate
• Vanilla ice cream
• Fresh strawberries or raspberries
• A scoop of whipped cream
• Packed into school lunches
• Holiday cookie trays
• Church suppers and bake sales

How to Store:

• Store in an airtight container for up to 5 days at room temperature.
• Store in the refrigerator for up to 1 week in a sealed container.
• Freeze the bars in layers separated by parchment paper for up to 3 months.  Allow to thaw at room temperature before serving.

Frequently Asked Questions:

Can I leave out the walnuts?
Yes! My mom usually did, and the bars were still soft and delicious.

Can I substitute raisins for the dates?
Absolutely. Both work beautifully in this recipe.

Can I double the recipe?
Yes. Double the ingredients and bake in a 9 × 13-inch pan. You may need to add 5 to 10 minutes to the baking time.

How do I know when they're done?
The top should be lightly golden, and a toothpick inserted near the center should come out with a few moist crumbs.

Can I freeze these bars?
Yes. They freeze very well for up to three months.

What kind of chocolate chips work best?
Semi-sweet chocolate chips give the bars a classic old-fashioned flavor, but milk or dark chocolate are also delicious.

Old-Fashioned Marinated Pork Tenderloin

Tender oven-baked pork marinated in a sweet and savory homemade sauce

Mom made the most tender, juicy pork tenderloin. She believed that a good marinade was worth the extra time, so she would often let the meat soak for several hours before baking it.

Unlike many recipes that tell you to throw the marinade away, Mom poured it right into the Dutch oven with the pork. As it baked, the marinade became part of the flavorful pan juices that kept the meat moist and delicious.

If you prefer to discard the marinade before cooking, you certainly can. But this recipe is written the way my mom always prepared it, and it never disappointed.

The result is tender slices of pork with a wonderful balance of honey, soy sauce, garlic, mustard, and herbs—a family favorite that's perfect for Sunday dinner or any special meal.

Ingredients: 

1 onion, chopped
2 garlic cloves, minced
1/4 c. olive oil
1/4 c. soy sauce
1/4 c. honey
2 Tbs.  prepared mustard
2 Tbs. chicken, beef stock, water or wine
1 Tbs. brown sugar
1 Tbs. vinegar 
1 Tbs. parsley
1 Tsp. Worcestershire sauce
1/2 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. pepper
2 pork tenderloins (about 2 1/2 lb. total)

Directions:

Preheat oven to 350° F. 

In a large bowl or a resealable plastic bag, combine the onion, garlic, olive oil, soy sauce, honey, mustard, broth (or water or wine), brown sugar, vinegar, parsley, Worcestershire sauce, garlic powder, salt, and black pepper. Whisk until well combined, or seal the bag and shake until the marinade is thoroughly mixed.

Add the pork tenderloins to the marinade, turning them to coat all sides evenly.

Cover the bowl or seal the bag and refrigerate for at least 2 hours, turning the pork occasionally so it marinates evenly on all sides. For even more flavor, marinate overnight.

Place the pork tenderloins in a Dutch oven or covered baking dish.

Pour the marinade over the pork, if desired. (If you prefer, you may discard the marinade and bake the pork without it.)
Cover and bake for 40 to 45 minutes, or until the pork reaches an internal temperature of 145°F on an instant-read thermometer.

Remove the pork from the oven and let it rest for 5 to 10 minutes before slicing.
Spoon some of the pan juices over the sliced pork before serving.

From Mom's Kitchen:  

Mom always baked the pork right in the marinade instead of throwing it away. As it cooked, the marinade became a flavorful sauce that helped keep the pork tender and juicy. Since it bakes with the meat, the marinade is fully cooked before serving.

Tips for Best Success:

• Marinate the pork for at least 2 hours, but overnight will give you the best flavor.
• Turn the pork several times while it marinates so every side absorbs the flavorful marinade.
• Use a meat thermometer and cook the pork to 145°F for juicy, tender results.
• Allow the pork to rest for 5 to 10 minutes before slicing to help retain its juices.
• Slice the pork across the grain for the most tender bites.
• Spoon the flavorful pan juices over the sliced pork before serving.

Variations and Substitutions:

• This marinade also works beautifully with a pork loin roast. Simply increase the cooking time as needed.
• Fresh thyme or rosemary adds wonderful flavor to the marinade.
• Add another tablespoon of honey for a sweeter glaze.
• Stir in a pinch of crushed red pepper flakes or a dash of hot sauce.
• Replace the vinegar with fresh lemon or orange juice for a brighter flavor.
• To grill, after marinating, grill the pork over medium heat until it reaches an internal temperature of 145°F.

Serving Suggestions:

Serve with:

• Mashed potatoes
• Baked potatoes
• Buttered noodles
• Homemade rice pilaf
• Garden vegetable rice
• Roasted carrots
• Green beans
• Broccoli
• Homemade dinner rolls
• Applesauce
• Fresh garden salad

How to Store:

• Store leftovers in the refrigerator in an airtight container for 3 to 4 days.
• Freeze sliced pork in freezer-safe containers for up to 3 months.
• To reheat, warm gently in a covered skillet or oven with a little broth or reserved pan juices to keep the meat moist.

Frequently Asked Questions:

Can I marinate the pork overnight?
Yes! Overnight marinating gives the pork even more flavor.

Can I grill this recipe?
Absolutely. Grill until the internal temperature reaches 145°F.

Should I discard the marinade?
You can if you prefer. My mom always baked the pork in the marinade, allowing it to become part of the flavorful pan sauce.

Can I use pork loin instead?
Yes. A pork loin roast works well but will require a longer cooking time.

How do I know when it's done?
Use an instant-read thermometer. The pork is done when it reaches 145°F, followed by a 5-minute rest.

Old-Fashioned Homemade Poultry Seasoning

Skip the store-bought spice blend and make this flavorful homemade poultry seasoning with pantry herbs. 

Make your own flavorful poultry seasoning at home with simple pantry spices. It's fresher, more economical, and easy to customize.

Buying prepackaged spice blends can become expensive, especially when you consider how little seasoning comes in each container. My mom rarely bought premixed spice blends unless they were on sale for a great price. Instead, she preferred making her own.

By mixing spices herself, she could control the flavor and adjust each ingredient to suit her family's tastes. It was also an economical way to cook since she usually had every spice she needed already sitting in her pantry.

Homemade spice blends are quick to prepare, taste fresher than many store-bought versions, and make wonderful additions to chicken, turkey, stuffing, soups, roasted vegetables, and more.

Once you start making your own seasoning blends, you may never want to buy the packaged ones again. 

Ingredients: 

2 Tbs. dried marjoram
2 Tbs. dried rosemary
2 Tbs. dried thyme
2 Tbs. dried sage
1 Tbs. dried basil
1 Tbs. dried oregano
2 tsp. garlic powder
2 tsp. black pepper
1 tsp. ground nutmeg (or up to 2 teaspoons if you enjoy a warmer spice flavor)
2 tsp. sweet paprika

Directions:

If desired, place the dried rosemary and thyme in a spice grinder or crush them with a mortar and pestle. This helps break down the woody leaves and creates a smoother seasoning blend.

Add the marjoram, rosemary, thyme, sage, basil, oregano, garlic powder, black pepper, nutmeg, and paprika to a clean mason jar or another airtight container.

Secure the lid tightly and shake well until all the herbs and spices are evenly combined.

Store in a cool, dark place away from heat and sunlight.

Use 1 to 1½ teaspoons per pound of poultry, or season according to your favorite recipe.

This recipe makes approximately 1¼ cups of seasoning.

Tips for Best Success:

• Use fresh herbs and spices. Dried herbs lose their flavor over time, so fresher ingredients will give you the best seasoning blend.
• Grind woody herbs first. Rosemary and thyme can be a little coarse. Grinding or crushing them creates a finer, more even blend.
• Shake before each use. Some herbs naturally settle over time.
• Store properly. Keep the seasoning in an airtight jar away from heat, moisture, and direct sunlight.
• Label your jar. Include the name of the seasoning and the date you made it.
• Start with less. Add about 1 teaspoon per pound of meat, then season more if needed.

Variations and Substitutions:

• Increase the garlic powder to 1 tablespoon for a bolder garlic flavor.
• Add an extra teaspoon of black pepper for more spice.
• Substitute smoked paprika for sweet paprika.
• Increase the sage slightly if you enjoy a traditional poultry seasoning.
• Mix in 1 to 2 teaspoons of onion powder for additional savory flavor.

Serving Suggestions:

This homemade poultry seasoning is delicious on:

• Roast chicken
• Turkey
• Cornish hens
• Pork chops
• Roasted vegetables
• Stuffing and dressing
• Chicken noodle soup
• Turkey soup
• Chicken pot pie
• Gravy
• Rice dishes
• Slow cooker chicken
• Oven-roasted potatoes

How to Store:

Store in an airtight glass jar or spice container in a cool, dry place away from sunlight.
For the best flavor, use within 6 months. It will remain safe longer, but the herbs gradually lose their potency.
Avoid shaking the seasoning directly over steaming pots, as moisture can cause the herbs to clump.

Frequently Asked Questions:

Can I use fresh herbs?
This recipe is designed for dried herbs. Fresh herbs contain moisture and won't store well in a seasoning blend.

Why grind the rosemary?
Rosemary needles can be woody. Grinding them helps the seasoning mix more evenly and improves the texture.

Can I double the recipe?
Absolutely! It stores well and makes a wonderful homemade gift.

Does this contain salt?
No. This blend is salt-free, allowing you to season each recipe to your own taste.

What meats can I use it on?
It's wonderful on chicken, turkey, pork, and even roasted vegetables.

How much should I use?
Start with 1 to 1½ teaspoons per pound of meat and adjust to taste. 

Vintage Chicken Salad Sandwich Filling

An old-fashioned family recipe that's perfect for sandwiches, picnics, and summer lunches made with finely ground chicken and plenty of homemade flavor.

My mom often made these chicken salad sandwiches during the summer to help keep the kitchen cool. Instead of turning on the oven, she would cook a chicken ahead of time and prepare this simple, refreshing meal for lunch or supper.

What made her chicken salad different was the extra care she put into it. She used an old-fashioned hand-crank meat grinder to finely grind the cooked chicken instead of leaving it in chunks. That way, every bite was perfectly seasoned and full of flavor.

She didn't grind the vegetables, though. The onion, celery, and dill pickles were always chopped by hand so they added just the right amount of crunch and texture to the creamy chicken mixture.

It's one of those simple family recipes that reminds me how a little extra effort can turn ordinary ingredients into something truly special.

Ingredients:  

4 c. (1 lb.) cooked chicken meat
1 celery stalk, chopped fine
1 onion, finely chopped
3 Tbs. dill pickle, finely chopped
1 1/2 Tbs. fresh dill, finely chopped (or 1 to 1½ teaspoons dill seed)

Dressing:

2/3 c. egg mayonnaise 
2/3 c. sour cream 
2 tsp.  mustard
1 1/2 Tbs. lemon juice 
3/4 tsp. onion powder 
3/4 tsp. garlic powder 
3/4 tsp. salt
1/4 tsp. black pepper
Bread or buns

Directions:

Finely grind the cooked chicken using a hand-crank meat grinder, if you have one, just as my mom did. For a modern shortcut, pulse the chicken in a food processor until finely chopped, being careful not to over-process it into a paste. You can also shred the chicken with two forks and chop it finely with a knife.

Place the ground chicken in a large mixing bowl.

Add the chopped celery, onion, dill pickles, and fresh dill (or dill seed). Stir to combine.

In a separate small bowl, whisk together the mayonnaise, sour cream, mustard, lemon juice, onion powder, garlic powder, salt, and pepper until smooth.

Pour the dressing over the chicken mixture and stir until everything is evenly coated.

Cover and refrigerate for at least 30 minutes before serving to allow the flavors to blend.

Spread the chicken salad on buttered bread, toasted bread, or hamburger buns.

Serve chilled and enjoy!

Note: If you prefer a chunkier chicken salad, simply chop or shred the chicken instead of grinding it.

Tips for Best Success:

• Cook the chicken ahead of time. Chilled chicken is easier to grind or finely chop and makes the salad creamier.
• Don't over-process the chicken. If using a food processor, pulse just until finely ground. You don't want a paste.
• Finely chop the vegetables. Small pieces distribute evenly throughout the salad and give every bite great flavor.
• Let it chill. Refrigerate the chicken salad for at least 30 minutes before serving so the flavors have time to blend.
• Taste before serving. Add a little more salt, pepper, lemon juice, or dill if needed.
• Butter the bread. Mom always served it on lightly buttered bread or buns, which adds another layer of flavor.

Variations and Substitutions:

• Instead of grinding the chicken, simply chop or shred it into bite-sized pieces.
• Stir in 2 chopped hard-boiled eggs for an even heartier chicken salad.
• Prefer a sweeter flavor? Substitute sweet pickle relish or chopped sweet pickles for the dill pickles.
• Use fresh parsley, chives, or tarragon instead of dill for a different flavor profile.
• Replace part or all of the sour cream with plain Greek yogurt for a lighter version.
• Mix in chopped pecans, walnuts, or sliced almonds for extra texture.

Serving Suggestions:

Serve this old-fashioned chicken salad with:

• Buttered sandwich bread
• Toasted bread
• Hamburger buns
• Croissants
• Lettuce wraps
• Crackers
• Fresh garden tomatoes
• Potato chips
• Pasta salad
• Fresh fruit
• Pickles
• A bowl of homemade soup

Perfect for:

• Summer lunches
• Picnics
• Family reunions
• Potlucks
• Bridal and baby showers
• Easy weeknight dinners

How to Store:

• Store in the refrigerator in an airtight container for 3 to 4 days.
• Do not freeze.  Because of the mayonnaise and sour cream, freezing is not recommended as the texture may separate after thawing.
• This recipe tastes even better after chilling for several hours or overnight.

Frequently Asked Questions:

Can I use rotisserie chicken?
Absolutely! Rotisserie chicken works wonderfully and saves time.

Can I use canned chicken?
Yes. Drain it well before mixing with the dressing.

Do I have to grind the chicken?
No. Chopped or shredded chicken works well, but grinding gives the salad the smooth, classic texture my mom preferred.

Can I make it the day before?
Yes! In fact, it's even better after the flavors have blended overnight.

What bread is best?
White sandwich bread, homemade bread, whole wheat bread, croissants, and hamburger buns are all delicious choices.

Can I use turkey instead?
Yes! Leftover turkey makes an excellent substitute for chicken.

Mom's Garden Vegetable Rice

A simple homemade rice side dish made with fresh vegetables and pantry staples.  

This is one of those simple side dishes that proves you don't need a boxed rice mix to make something delicious. With just a handful of pantry staples and fresh vegetables, you can have a flavorful homemade side dish that goes with almost any meal.

Mom rarely relied on prepackaged rice mixes. She believed that homemade meals made from simple ingredients were often healthier and tasted better. Of course, there were times when she used convenience foods if she wasn't feeling well or needed to get supper on the table quickly, but most days she preferred cooking from scratch.

As I grow older, I find myself thinking about my mom more and more. I miss her cooking, but even more, I miss the time we shared together. Looking back, I realize just how much she sacrificed for our family—caring for my brother and me, my dad, and even her own father. As a child, I didn't fully understand everything she did. It wasn't until I became a parent myself that I began to appreciate the countless little things that often go unnoticed. I realized how much love was poured into the meals she cooked and the care she gave every day.

If there's one thing this recipe reminds me of, it's to cherish the people you love while they're here.  If you're fortunate enough to still have your loved ones with you, cherish the time you have together. Those everyday meals around the table often become some of our most treasured memories. 

Ingredients:

2 1/2 c.  chicken broth
1 c. long grain rice
2/3 c. carrots, cut into thin round slices
1-1/2 c. red bell pepper, thin julienne cut
2 Tbs. butter 
1 1/2 c. small broccoli florettes
1 Tbs. parsley 
Salt and pepper to taste

Directions:

In a medium saucepan, bring the chicken broth to a boil over medium-high heat.

Stir in the rice, and carrots.  If you prefer softer, sweeter peppers, add the red bell pepper now as well. Return to a boil, cover, and reduce the heat to low. Simmer for 20 minutes. 

Stir in the butter and broccoli florets. If you waited to add the peppers, stir them in now. Cover and cook for another 5 to 8 minutes, or until the broccoli is crisp-tender, the vegetables are cooked to your liking, and the rice is tender.

Remove from the heat and let stand for 5 minutes. Fluff with a fork, stir in the parsley, and season with salt and pepper to taste.

From Mom's Kitchen:

The original recipe had the vegetables added later, but Mom always added the carrots and peppers with the rice. They became tender, sweet, and flavored the broth as everything cooked together. That's the way I still make it today.

Tips for Best Success:

• Use low-sodium chicken broth if you want more control over the salt.
• Slice the vegetables into similar sizes so they cook evenly.
• Avoid lifting the lid while the rice is simmering.
• Let the rice rest before fluffing to help create a light, fluffy texture.
• Fresh parsley adds a bright finish if you have it on hand.

Variations and Substitutions:

• Use vegetable broth instead of chicken broth.
• Try mushrooms, peas, corn, zucchini, or green beans.
• Stir in cooked chicken, turkey, ham, or shrimp for a complete meal.
• Increase the cooking time and broth according to the package directions.
• Stir in ½ cup shredded cheddar or Parmesan cheese just before serving.

Serving Suggestions:

This vegetable rice pairs well with:

• Roast chicken
• Pork chops
• Meatloaf
• Baked ham
• Grilled steak
• Fried chicken
• Fish
• Salisbury steak

How to Store:

• Store in the refrigerator in an airtight container for up to 4 days.
• Freeze for up to 2 months.
• Add a tablespoon or two of broth or water before reheating to keep the rice moist.

Frequently Asked Questions:

Can I use frozen broccoli?
Yes. Add it during the last 5 to 7 minutes of cooking.

Can I use brown rice?
Yes, but you'll need to increase both the liquid and cooking time.

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

Can I add cheese?
Yes. Stir in shredded cheddar, Monterey Jack, or Parmesan after cooking.

Can I make this in one pot?
Yes. Everything cooks together in the same saucepan. 

Old-Fashioned Monkey Bread

The homemade Monkey Bread that started my lifelong love of baking bread.

This recipe brings back wonderful memories of when I first learned to bake homemade bread. If memory serves me right, I was watching The Duchess of Duke Street on PBS and remember seeing the cooks making fresh bread for the family. It looked so inviting that I decided I wanted to try making bread myself.

My mom was busy tending her garden, so I pulled out the Betty Crocker cookbook she had given me for Christmas and found a recipe for Monkey Bread. It was the very first yeast bread I ever made, and it must have turned out well because it disappeared almost as soon as it came out of the oven!

That first loaf sparked a lifelong love of bread baking. Even today, Sunday is bread-making day in our house. There's nothing quite like the smell of homemade bread filling the kitchen and bringing everyone together around the table.\

Ingredients:

Dough
1 1/2 c. whole milk, warmed to about 110°F 
2 1/4 tsp. yeast 
1/4 c. granulated sugar 
2 large eggs, room temperature 
1/3 c. butter, melted and slightly cooled 
1 tsp. salt 
5 to 5 1/2 c. flour 

Coating: 
3/4 c. butter, divided 
1 and 1/4 c. granulated sugar 
1 Tbs. cinnamon 
2/3 c. light or dark brown sugar 
1 tsp. vanilla extract

Directions:

Preheat the oven to 350°F. Grease two 8½ x 4½-inch loaf pans (or two 9 x 5-inch loaf pans).

In a large mixing bowl, whisk together the warm milk, sugar, and yeast. Let stand for 5 to 10 minutes, or until the mixture becomes foamy.

Add the eggs, melted butter, salt, and 1 cup of the flour. Stir well with a wooden spoon until smooth.

Gradually stir in the remaining flour, about 1 cup at a time, until a soft dough forms.

Turn the dough onto a lightly floured surface and knead for 8 to 10 minutes, or until smooth and elastic. (If using a stand mixer, knead with the dough hook for about 6 to 8 minutes.)

Lightly oil a large bowl. Place the dough in the bowl, turning once to coat all sides with oil.  Cover with a clean kitchen towel and let rise in a warm place for 1 1/2 to 2 hours, or until doubled in size.

Melt 1/2 cup butter in a small saucepan over low heat.

In a separate bowl, combine the granulated sugar and cinnamon. Set aside.

Punch down the dough.  Pinch off pieces of dough about the size of a small walnut and roll into smooth balls. You should have about 40 to 45 dough balls.

Dip each dough ball into the melted butter, allowing any excess to drip off.

Roll each ball in the cinnamon sugar mixture until completely coated.

Arrange the dough balls evenly between the prepared loaf pans, stacking them in two or three layers.

Melt the remaining 1/4 cup butter.

Whisk in the brown sugar and vanilla until smooth.  Pour the glaze evenly over both pans.

Bake for 35 to 45 minutes, or until the tops are golden brown and the centers reach about 190°F on an instant-read thermometer.

Cool in the pans for 8 to 10 minutes.  Carefully invert onto serving plates and serve warm.

Tips for Best Success:

• Use fresh yeast for the best rise.
• The dough should be soft and slightly tacky, not dry.
• Roll the dough balls about the same size for even baking.
• Don't skip the first rise—it gives the bread its light, fluffy texture.
• Let the bread cool just a few minutes before turning it out of the pan.

Variations and Substitutions:

• Sprinkle chopped pecans or walnuts between the dough balls.
• Mix raisins into the layers for extra sweetness.
• Add small diced apples between the dough balls before baking.
• Substitute maple extract for the vanilla in the glaze.
• Drizzle cooled Monkey Bread with a simple cream cheese icing.

Serving Suggestions:

Serve warm with:

• Fresh coffee
• Hot chocolate
• Cold milk
• Fresh fruit
• Scrambled eggs and bacon for breakfast
• Vanilla ice cream for dessert

How to Store:

• Store covered for up to 3 days at room temperature.
• Store up to 1 week in the refrigerator.
• Wrap tightly and freeze for up to 3 months.
• To reheat, warm individual pieces in the microwave for about 15 to 20 seconds.

Frequently Asked Questions:

Can I make this the night before?
Yes. Shape the dough, cover, refrigerate overnight, and let it sit at room temperature for about 30 minutes before baking.

Can I use instant yeast?
Yes. Use the same amount and mix it directly with the flour.

Why didn't my dough rise?
The yeast may have been old, or the milk may have been too hot or too cool.

Can I bake this in a Bundt pan?
Yes! A 10- to 12-cup Bundt pan is traditional for Monkey Bread. Check for doneness after about 35 to 40 minutes.

Can I make mini Monkey Breads?
Absolutely! Divide the dough among muffin cups and reduce the baking time to about 18 to 22 minutes. 

Easy Beef, Tomato and Noodle Dinner

 An easy Dutch oven meal from my mother's recipe box that's perfect for busy nights or anytime.  It is made simple with everyday pantry ingredients.

This is one of the meals Mom often made because it was simple, hearty, and didn't leave a sink full of dishes. During the summer months, she preferred spending her time outside tending her vegetable and flower gardens instead of standing over a hot stove. Recipes like this one-pot dinner let her put a satisfying meal on the table without spending hours in the kitchen.

Made with ground beef, bacon, tomatoes, peppers, and tender egg noodles, this recipe comes together in one pot and is packed with comforting homemade flavor. It's an easy weeknight meal that's just as delicious today as it was when Mom made it for our family.

Ingredients:

1 pound ground beef
2 slices bacon (cut up)
1 onion, chopped
1 green pepper, chopped
1 (14.5) oz. can tomatoes with peppers
1 (14.5) oz. can chopped tomatoes
1/2 c. water (Or more as needed)
1/4 c. vinegar
1 tbsp parsley flakes
1 Tbs. sugar
1 tsp. red chili flakes
3/4 tsp. garlic powder
1 tsp. salt
1/2 tsp. pepper
2 c. egg noodles

Directions:

 In a large cast iron Dutch oven or heavy soup pot, cook the ground beef, bacon, onion, and green pepper over medium-high heat until the beef is browned and the vegetables are tender.  Drain any excess grease if necessary.

Stir in the diced tomatoes with green peppers, diced tomatoes, water, vinegar, parsley flakes, sugar, crushed red pepper flakes, garlic powder, salt, and black pepper.  Bring the mixture to a gentle boil.

Stir in the uncooked egg noodles.  Reduce the heat to low, cover, and simmer for 20 to 35 minutes, stirring occasionally, until the noodles are tender.  If the mixture becomes too thick before the noodles are done, stir in a little additional water or beef broth.

Taste and adjust the seasoning if needed.

Serve hot.

Tips for Best Success:

• Brown the beef well for the best flavor.
• Stir occasionally while simmering, so the noodles don't stick to the bottom.
• Don't overcook the noodles—they should be tender but not mushy.
• Taste before serving and adjust the salt if needed.
• For a richer flavor, substitute beef broth for part or all of the water.

Variations and Substitutions:

• Sprinkle shredded cheddar, mozzarella, or Parmesan over each serving.
• Increase the crushed red pepper flakes or add a few dashes of hot sauce.
• Try adding these vegetables for a different flavor: Mushrooms, zucchini, corn, and/or celery.
• Substitute ground turkey, ground chicken, or Italian sausage for the ground beef.

Serving Suggestions:

Serve with:

• Garlic bread
• Homemade dinner rolls
• Buttered green beans
• Garden salad
• Coleslaw
• Steamed broccoli

How to Store:

• Store in the refrigerator in an airtight container for up to 4 days.
• Freeze for up to 2 months.
• Reheat on the stovetop or microwave. Add a splash of water or broth if needed to loosen the sauce.

Frequently Asked Questions:

Can I use elbow macaroni?
Yes. Elbow macaroni or small shells work well.

Can I make this ahead?
Absolutely. The flavors become even better the next day.

Can I use fresh tomatoes?
Yes. Use about 4 cups chopped fresh tomatoes.

Is this recipe spicy?
It has just a mild kick. Reduce or omit the crushed red pepper flakes if desired.

Can I double the recipe?
Yes. Use a larger Dutch oven and increase the simmering time slightly if needed.