Mom’s Creamed Garden Peas

Sweet garden peas in a rich, creamy sauce just like Mom used to make

Creamed peas were one of those simple side dishes my mother could make almost without thinking.

When her garden was producing fresh peas, this was often one of the first recipes she’d make. She’d shell them at the kitchen table, and by supper they’d be simmering on the stove in a creamy sauce that smelled rich and comforting.

The peas from her garden were always sweeter than anything from the store—bright green, tender, and full of fresh flavor.

Even when garden peas weren’t in season, she’d make this same dish with frozen peas, and somehow it still tasted like home.

It’s quick, easy, and one of those old-fashioned side dishes that belongs next to mashed potatoes, roast chicken, or meatloaf.

Ingredients:

2 c. frozen green peas, thawed
2/3 c. water
3 Tbs. butter
1/3 c. heavy cream
2 Tbs. flour
1 to 3 tsp. sugar (adjust to taste)
salt and pepper to taste

Directions:

In a medium saucepan over medium-high heat, combine peas and water.

Bring to a gentle boil.

Stir in butter until melted.

In a small bowl, whisk together heavy cream, flour, and sugar until completely smooth.

Gradually pour the cream mixture into the peas while stirring constantly.  Continue cooking over medium heat for 4–5 minutes, stirring often, until thickened and bubbly.

Season with salt and pepper to taste.

Serve warm.

Tips for Best Success:

• Fully thaw peas before cooking
• Whisk cream mixture smooth to avoid lumps
• Stir constantly while thickening
• Don’t overcook or peas lose color
• Taste before serving and adjust seasoning
• For a more traditional sweet cream-style pea flavor, use 3 teaspoons of sugar. For a more savory version, start with 1 teaspoon and adjust after tasting. 

Variations & Substitutions:

• Add pearl onions
• Stir in crispy bacon pieces
• Use half-and-half instead of cream
• Add pinch of garlic powder
• Add shredded Parmesan

Serving Suggestions:

Perfect with:

• Meatloaf
• Fried chicken
• Baked ham
• Roast beef
• Mashed potatoes
• Biscuits

How to Store:

• Refrigerate leftovers in airtight container for 3–4 days
• Reheat gently over low heat, stirring often
• Add splash of cream if needed
• Not ideal for freezing

Frequently Asked Questions:

Can I use canned peas?
Yes, but reduce cooking time.

Can I use fresh peas?
Absolutely—fresh garden peas are best.

Why is my sauce lumpy?
The flour likely wasn’t whisked smooth enough.

Can I make this ahead?
Yes, reheat gently before serving. 

Old-Fashioned Oven-Fried Chicken

Tender, juicy chicken with a crispy seasoned coating baked just like Mom used to make

Fried chicken was a regular meal in our house when I was growing up.

My mother made the best fried and baked chicken—always tender and juicy inside with a crispy golden coating on the outside.

Back then, she often cooked fresh farm-raised chickens from my grandmother’s place. There was something about that chicken that store-bought chicken simply never matched. The flavor was richer, the texture was firmer, and every meal tasted like home.

She didn’t always keep buttermilk in the refrigerator, but she knew exactly how to make her own. She would stir a tablespoon of vinegar into whole milk and let it rest for a few minutes until it thickened slightly.

That simple trick made beautifully tender chicken every single time.

This oven-fried version delivers all that same old-fashioned flavor with less mess than skillet frying and still gives you that crisp, golden crust everyone loves.

Ingredients:  

2 lbs. of chicken pieces, (breasts, thighs, and drumsticks)
1 c. of buttermilk
1 tsp. hot sauce (optional)
1 cup. flour
1 tsp. paprika
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. salt
1/2 tsp. black pepper
2–3 tablespoons melted butter or olive oil

Directions:

Preheat oven to 350°F.  Line a baking sheet with parchment paper or a silicone baking mat.

In a large bowl, whisk together buttermilk and hot sauce. Add chicken pieces and turn to coat completely.  Cover and refrigerate for 30 minutes to 8 hours.

In a shallow dish or pie plate, combine flour, paprika, garlic powder, onion powder, salt, and pepper.  Mix well.

Remove a piece of chicken from buttermilk, allowing excess to drip off.  Dredge thoroughly in flour mixture, pressing lightly to help the coating to stick.  Place on prepared baking sheet.  Repeat with remaining chicken.

Drizzle the melted butter or oil over the coated chicken. 

Bake for 45–50 minutes, or until internal temperature reaches 165°F and coating is golden brown. Thicker pieces may need a few extra minutes.

Allow chicken to rest for 5–10 minutes before serving.

Serve warm.

Tips for Best Success:

Marinate longer for extra tenderness
Pat coating firmly onto chicken
Space pieces apart for airflow
Use a wire rack for crispier bottoms
Let chicken rest after baking

Variations & Substitutions:

Add cayenne for spice
Use smoked paprika for deeper flavor
Add Italian seasoning
Use crushed cornflakes for crunchier coating
Swap buttermilk with homemade version

Homemade Buttermilk:
1 cup whole milk + 1 tablespoon vinegar
Let sit 5–10 minutes

Serving Suggestions:

Mashed potatoes
Green beans
Macaroni salad
Biscuits
Coleslaw
Corn on the cob

How to Store:

Refrigerate up to 4 days
Reheat at 375°F for 10–15 minutes to restore crispness
Freeze up to 2 months

Frequently Asked Questions:

Can I use boneless chicken?
Yes, reduce bake time.

Why isn’t my coating crispy?
Add melted butter before baking.

Can I marinate overnight?
Yes—up to 8 hours is ideal.

Can I air fry it?
Yes, cook at 375°F for 20–25 minutes, flipping halfway. 

Loaded Bacon and Cheese Potato Nachos

 Crispy seasoned potato slices layered with bacon and melted cheddar for the ultimate comfort food

This is exactly the kind of recipe my mother loved to make when she wanted something hearty, filling, and guaranteed to disappear quickly.

She believed simple ingredients could become something special with a little patience and a cast iron skillet.

Her kitchen was rarely without potatoes, bacon, and cheese, and somehow she always found new ways to turn those pantry staples into comfort food everyone looked forward to eating.

These potato nachos were one of those meals that felt fun and casual but still homemade from scratch. Thinly sliced potatoes are baked until crisp, then layered in cast iron with bacon and cheese until hot and bubbly.

Served with fresh toppings, they always felt like a treat.

Ingredients: 

 5 or 6 potatoes 
1 lb. Bacon
1 tsp. cajun seasoning
1 tsp. onion powder
1 tsp. garlic powder
2 to 3 tsp. dried thyme leaves
Salt and pepper to taste
Olive or Vegetable Oil
1 1/2 c. sharp cheddar cheese, shredded

Directions:

Preheat oven to 350°F. Lightly grease a large baking sheet.

In a large cast iron skillet, cook bacon until crispy.  Transfer to a paper towel-lined plate.  Once cooled, crumble into pieces.

Drain excess bacon grease, leaving the skillet ready for assembly later.

Peel potatoes and slice into 1/4-inch rounds.P lace in a large bowl or sealable bag.  Drizzle with oil and toss well.

In a small bowl, combine Cajun seasoning, onion powder, garlic powder, thyme, salt, and pepper.  Sprinkle evenly over potatoes, tossing until fully coated.

Arrange potatoes in a single layer on the baking sheet.

Bake for 20 minutes.  Flip potatoes and bake another 20 minutes, or until golden and crisp.  Remove potatoes from oven.

Layer potatoes in cast iron skillet, slightly overlapping.  Sprinkle with bacon and cheese.  Repeat layers until all ingredients are used, finishing with cheese on top.

Return skillet to oven and bake for 4–6 minutes, until cheese is melted and bubbly.

Top with green onions, jalapeños, sour cream, and pico de gallo if desired.

Serve immediately.

Tips for Best Success:

• Slice potatoes evenly for consistent crispness
• Don’t overcrowd the baking sheet
• Bake in a single layer first for crisp texture
• Use freshly shredded cheese for best melting
• Serve immediately while crispy

Variations & Substitutions:

• Add mozzarella or pepper jack
• Use red potatoes for extra texture
• Add cooked ground beef
• Make spicy with extra Cajun seasoning
• Add ranch drizzle

Serving Suggestions:

• Serve as party appetizer
• Pair with burgers or sandwiches
• Great for game day
• Serve with fresh salsa

How to Store:

• Store leftovers refrigerated up to 3 days
• Reheat in oven at 375°F for best crispness
• Avoid microwaving if possible

Frequently Asked Questions:

Can I leave the skins on?
Yes, just scrub well.

Why aren’t my potatoes crispy?
They may be overcrowded or sliced too thick.

Can I make these ahead?
Bake potatoes ahead, then assemble and reheat later.

Can I air fry?
Yes, cook slices in batches.

Cast Iron Apple Skillet Bread

 A cozy old-fashioned apple bread baked in cast iron with warm cinnamon spice 

This recipe is one of those wonderful in-between treats—not quite bread and not quite muffins, but something deliciously cozy all its own.

My mother loved cooking with cast iron. Her big skillet and Dutch oven were never far from reach, and she used them for everything from frying meat to simmering soup and baking bread.

When our apple trees were producing, she put every apple to good use. Some were eaten fresh, some canned, some frozen for winter baking, and many found their way into recipes like this one.

This skillet apple bread was always a favorite. It baked up soft and tender with little bites of fresh apple tucked into every slice, finished with a cinnamon-sugar topping that made the whole kitchen smell wonderful.

Served warm, it was simple comfort food at its best.

Ingredients:

2 large eggs, room temperature
1 c. milk
1/2 c. plus 1 tablespoon sugar, divided
3 Tbs. butter, melted
2 c. flour
3 tsp. baking powder
1/2 tsp.  salt
1/2 tsp.  plus 1/8 teaspoon ground cinnamon, divided
1/4 tsp.  ground allspice
3 medium tart apples, peeled and finely chopped

Directions: 

Preheat oven to 350°F.  Grease a 10-inch cast iron skillet well.

In a large mixing bowl, beat together eggs, milk, 1/2 cup sugar, and melted butter until smooth.

In a separate bowl, whisk together flour, baking powder, salt, 1/2 teaspoon cinnamon, and allspice.

Gradually add the dry ingredients to the wet ingredients, mixing just until combined.  Scrape the sides and bottom of the bowl to ensure everything is evenly incorporated.  Do not overmix.

Gently fold in the chopped apples until evenly distributed.

Spread the batter evenly into the prepared skillet.

In a small bowl, combine remaining 1 tablespoon sugar and 1/8 teaspoon cinnamon.  Sprinkle evenly over the batter.

Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.  Cool for 10 minutes before slicing.

Serve warm with whipped cream or vanilla ice cream if desired.

Tips for Best Success:

• Use tart apples like Granny Smith for best flavor
• Don’t overmix the batter
• Finely chop apples for even baking
• Let skillet cool slightly before slicing
• Serve warm for best texture

Variations & Substitutions:

• Add chopped walnuts or pecans
• Swap allspice for nutmeg
• Add raisins or dried cranberries
• Use brown sugar topping for deeper flavor
• Add vanilla extract for extra warmth

Serving Suggestions:

• Warm with butter
• Topped with whipped cream
• With vanilla ice cream
• Alongside coffee or tea
• For breakfast with maple syrup drizzle

How to Store:

• Cover tightly at room temperature for 2 days
• Refrigerate up to 5 days
• Reheat slices in microwave or oven
• Freeze up to 2 months

Frequently Asked Questions:

Can I use different apples?
Yes. Tart apples work best, but any firm baking apple works.

Can I bake this in a regular pan?
Yes, a 9-inch square pan works well.

Why is my bread dense?
Usually from overmixing.

Can I make it ahead?
Yes—it reheats beautifully. 

Hearty Beef and Bean Soup

A rich, slow-simmered family soup filled with beef, vegetables, beans, and pasta 

My mother believed meals should nourish both the body and the spirit.

Her kitchen was filled with the smell of soups simmering slowly through the afternoon—pots filled with vegetables, herbs, broth, and whatever wholesome ingredients she had on hand. She believed hearty meals gave comfort and strength, especially on busy days or cold evenings.

This beef and bean soup was one of those dependable meals she made often. She could start it early in the day and let it quietly simmer until supper, filling the house with the warm scent of herbs and tomatoes.

It’s a deeply satisfying soup—rich with ground beef, tender vegetables, pasta, and two kinds of beans. The kind of homemade comfort food that fills you up and brings everyone to the table.

Ingredients:

1 lb lean ground beef
1 1/2 c. onion, chopped
2 to 3 carrots, diced 
3 stalks celery, diced 
3 cloves garlic, minced 
3 (8 oz) cans tomato sauce
2 14.5 oz cans beef broth, plus more as desired
1 (15 oz) can diced tomatoes
2 tsp.  sugar
1 1/2 tsp. dried basil
1 tsp. dried oregano
3/4 tsp. dried thyme
1/2 tsp. dried marjoram
Salt and freshly ground black pepper to taste
1 c.  uncooked pasta, (elbow, ditalini, your favorite pasta)
1 (15 oz) can dark red kidney beans
1 (15 oz) can great northern beans
Finely shredded Romano or Parmesan cheese, for serving

Directions:

In a large soup pot or Dutch oven over medium-high heat, cook the ground beef and onion, stirring frequently, until the beef is fully browned and the onion is tender. Drain excess grease if needed.

Add carrots, celery, garlic, tomato sauce, beef broth, diced tomatoes, sugar, basil, oregano, thyme, and marjoram. Season with salt and pepper to taste. Bring to a boil.

Reduce heat to low. Cover and simmer for 45–60 minutes, stirring occasionally, until vegetables are tender and flavors have blended.

Meanwhile, bring a medium saucepan of salted water to a boil. Cook pasta according to package directions until al dente. Drain and set aside.

Add cooked pasta, kidney beans, and great northern beans to the soup. Stir well and add extra broth or water if a thinner consistency is desired. Simmer for 5–10 minutes until heated through.

Ladle into bowls and top with Romano or Parmesan cheese.

Serve warm. 

Tips for Best Success:

• Cook pasta separately to keep texture perfect
• Rinse beans well to remove excess starch
• Simmer longer for deeper flavor
• Taste before serving and adjust seasoning
• Add broth when reheating since pasta absorbs liquid

Variations & Substitutions:

• Ground Turkey: Swap for leaner flavor
• Extra Veggies: Add zucchini or spinach
• Different Beans: Cannellini or black beans work well
• Spicy Version: Add red pepper flakes
• Vegetarian Option: Skip beef and use vegetable broth

Serving Suggestions:

• Crusty homemade bread
• Garlic toast
• Side salad
• Cornbread
• Crackers with cheese

How to Store:

• Refrigerate in airtight container for up to 4 days
• Freeze for up to 3 months
• Reheat gently with extra broth if needed

Frequently Asked Questions:

Can I make this ahead?
Yes—flavor improves overnight.

Can I freeze it?
Yes, though pasta softens slightly.

Why cook pasta separately?
It prevents overcooking and keeps broth clearer.

Can I use beef broth instead?
Absolutely—it adds deeper flavor. 

Old-Fashioned Rhubarb Bars

Sweet and tangy rhubarb bars with a buttery shortbread crust and soft homemade filling

 

Rhubarb is one of those ingredients people either love or avoid completely. It’s tart, tangy, and unforgettable once you grow up eating it.

My mother always had several rhubarb plants growing in her garden. She loved the bright pink and green stalks because they added so much color along the edge of her yard. She used the rhubarb in cakes, jams, bars, and desserts all summer long.

Even the leaves never went to waste. Since rhubarb leaves are poisonous and cannot be eaten, she used them for crafting projects instead, coating them in cement to make garden decorations.

While going through her recipe box, we found this forgotten recipe for rhubarb bars—one I remembered her making years ago. They have the perfect balance of sweetness and tart rhubarb flavor layered over a buttery crust.

They’re simple, old-fashioned, and exactly the kind of dessert that disappears quickly once sliced.

Ingredients:

For the crust:
1 1/2 c. flour
1/4 c. powdered sugar
3/4 c. cold butter cubed

For the filling;
3 large eggs, lightly beaten
2 c. white sugar
1/2 c.  flour
1/2 tsp. salt
4 c. rhubarb, diced

Directions:

Preheat oven to 350°F. Grease a 9x13-inch baking pan.

In a large mixing bowl, whisk together eggs, sugar, flour, and salt until smooth.

Stir in the diced rhubarb. Set aside while preparing the crust.

In a medium bowl, combine flour and powdered sugar.

Cut in the cold butter using a pastry blender or two knives until the mixture resembles coarse crumbs.

Press the mixture evenly into the prepared baking pan.

Bake for 10–12 minutes, or until lightly golden.

Remove from the oven.

Carefully pour the rhubarb filling evenly over the hot crust.

Reduce oven temperature to 325°F.

Return the pan to the oven and bake for 30–35 minutes, or until the filling is set and no longer jiggly in the center.

Cool at room temperature for about 30 minutes.

Refrigerate until fully chilled before slicing into bars.

Tips for Best Success:

• Use cold butter for the flakiest crust
• Dice rhubarb evenly for consistent texture
• Don’t overbake or the filling may crack
• Chill completely before cutting for clean bars
• Line the pan with parchment paper for easier removal

Variations & Substitutions:

• Add Strawberries: Replace 1 cup rhubarb with strawberries
• Extra Flavor: Add vanilla or cinnamon
• Topping Option: Dust with powdered sugar before serving
• Gluten-Free: Use a 1:1 gluten-free flour blend

Serving Suggestions:

• Serve chilled or room temperature
• Pair with coffee or tea
• Top with whipped cream or vanilla ice cream
• Great for spring and summer gatherings

How to Store:

• Store covered in the refrigerator
• Best enjoyed within 4–5 days
• Bars can be frozen for up to 2 months

Frequently Asked Questions:

Can I use frozen rhubarb?
Yes. Thaw and drain excess liquid first.

Why are my bars runny?
They likely need more baking time or more chilling time.

Can I reduce the sugar?
Yes, though rhubarb is naturally very tart.

Do I need to peel rhubarb?
No, just wash and trim it well.

Are rhubarb leaves safe to eat?
No. Rhubarb leaves are poisonous and should never be consumed. 

 

 

Sweet and Savory Pork Stir-Fry with Pineapple

Tender pork, crisp vegetables, and pineapple in a rich homemade sauce served over hot rice 

This recipe came from a distant aunt who absolutely loved cooking and trying different foods. Everyone always told her she should open a restaurant because her meals were so good, but that was never what she wanted.

She was happiest cooking for the people she loved—feeding family gathered around her table, sharing recipes, and making ordinary evenings feel special.

After she passed, my mother was given some of her handwritten recipe cards, and thankfully this recipe was among them. Every time I make it, I think about how food has a way of keeping memories alive long after people are gone.

This sweet and savory pork stir-fry is full of flavor with tender pork, crisp vegetables, pineapple, and a rich homemade sauce that’s delicious served over hot rice.

Ingredients: 

Marinade:
1 Tbs. pineapple juice
2 Tbs. cornstarch
1 Tbs. water
3/4 tsp garlic powder
1 pork tenderloin (1 pound), cut into thin strips

Sauce and Stir-Fry
2 Tbs. cornstarch
3/4 c. cold water
1/2 c. soy sauce
3 Tbs. brown sugar
1/2 tsp ground ginger
1/4 tsp. cayenne pepper
1/2 c. pineapple juice
1 Tbs. olive oil
1 Tbs. butter
4 c. fresh broccoli florets
1 c. fresh baby carrots, cut in half lengthwise
1 onion, cut into thin half moon slices
1 (8 ounce)can unsweetened pineapple chunks, undrained
Hot cooked rice

Directions:

In a medium, whisk together pineapple juice, cornstarch, water, garlic powder until smooth.

Add the thinly sliced pork, turning to coat all sides evenly. Set aside while preparing the sauce.

In a small bowl, whisk together water, and cornstarch until smooth.  

Stir in the soy sauce, brown sugar, ginger, cayenne, and pineapple juice until smooth. Set aside.
    
Heat the olive oil in a large cast iron skillet or wok over medium-high heat.  

Add the pork and stir-fry until the pork is no longer pink, about 5 to 7 minutes. Remove the pork from the skillet and place in a bowl. Cover to keep warm. 

In the same skillet you cooked the pork in, reduce heat to medium and melt the butter.  

Add the broccoli, carrots and onion. Stir-fry until the vegetables are tender, Stir-fry until vegetables are crisp-tender, about 5–6 minutes. 

Whisk the sauce once more, then pour it into the skillet with the vegetables.  Bring to a gentle boil and cook, stirring constantly for 2 minutes or until thickened. 

Stir in the pork and pineapple; heat through. Serve with rice.

Tips for Best Success:

• Slice pork thinly against the grain for tenderness
• Prep all ingredients before cooking—stir-fry moves quickly
• Don’t overcook broccoli; crisp-tender gives the best texture
• Whisk sauce again before adding since cornstarch settles
• Use fresh ginger if you want a brighter flavor

Variations & Substitutions:

• Chicken Option: Substitute chicken breast for pork
• Extra Vegetables: Add snap peas, mushrooms, or bell peppers
• Less Heat: Omit cayenne pepper
• Sweeter Sauce: Add an extra tablespoon brown sugar
• Low Sodium: Use reduced-sodium soy sauce

Serving Suggestions:

• Steamed white rice
• Jasmine rice
• Fried rice
• Egg rolls
• Simple cucumber salad

How to Store:

• Store leftovers in an airtight container in the refrigerator
• Best enjoyed within 3–4 days
• Reheat gently on the stovetop or microwave

Frequently Asked Questions:

Can I make this ahead of time?
Yes. The flavors deepen nicely after chilling overnight.

Can I use frozen broccoli?
Yes, but fresh broccoli gives the best texture.

Why is my sauce too thin?
Let it simmer another minute or two while stirring.

Can I freeze this recipe?
Yes, though vegetables may soften slightly after thawing.