Easy Baked Pork Chops with Tomatoes and Rice

A Cozy One-Dish Family Supper Baked in Savory Tomato Sauce

Some meals don’t need fancy ingredients to feel special — just a sturdy skillet, simple pantry staples, and a little time in the oven. These Tomato Pork Chops are the kind of dependable supper that fills the kitchen with warmth and brings everyone to the table without much fuss.

Tender pork loin chops are lightly browned, then baked over seasoned rice in a savory tomato sauce with herbs and just a touch of spice. As everything cooks together, the rice absorbs the rich flavors, and the pork stays juicy and tender.

It’s a true one-dish comfort meal — hearty, budget-friendly, and perfect for busy weeknights or slow Sunday evenings. It is one that my mother made, and I wish I could have her make that for me again. 

Ingredients:

1 Tbs. olive oil
1 onion, chopped or cut into thin half rings
4 pork loin chops
salt and pepper
1/2 tsp. granulated garlic powder
1/2 tsp. onion powder
1 (10.5) oz can. diced tomatoes
1 3/4 c. water, chicken or beef broth
1 tsp. Worcestershire
1/2 tsp. sugar
2 tsp. chili powder
1 tsp. oregano
1/2 tsp. red pepper flakes
salt and pepper to taste
1 c. rice

Directions:

Preheat your oven to 350°F.

In a heavy cast iron skillet, heat the olive oil over medium heat. Add the onion and cook until softened and translucent, about 5–7 minutes. Transfer the onions to a 3-quart casserole dish and spread evenly over the bottom.

Season both sides of the pork chops with salt, pepper, garlic powder, and onion powder.

In the same skillet, brown the pork chops over medium heat for 2–3 minutes per side, just until nicely browned. They do not need to be fully cooked at this stage. Remove from heat and set aside.

To the casserole dish with the onions, add the diced tomatoes (with juices), broth or water, Worcestershire sauce, sugar, chili powder, oregano, red pepper flakes, and uncooked rice. Stir well to combine.

Place the browned pork chops on top of the rice mixture.

Cover tightly with a lid or foil and bake for 45–60 minutes, or until the rice is tender and the pork chops reach an internal temperature of 145°F.

Let rest for 5 minutes before serving.

Serve and enjoy  

Tips for Best Results:

• Use broth instead of water for deeper flavor.
• Make sure the casserole dish is tightly covered — this helps the rice cook properly.
• If the rice isn’t tender after 45 minutes, add 2–3 tablespoons of warm broth and bake a little longer.
• Thicker pork chops may need the full 60 minutes.

Variations and Substitutions:

• Swap pork loin chops for boneless pork chops (reduce cooking time slightly).
• Use the diced tomatoes with green chilies for more flavor.
• Add sliced bell peppers for extra color and sweetness.
• Stir in a handful of frozen peas during the last 10 minutes of baking.
• Use brown rice — but increase liquid and baking time accordingly.
• For a milder version, reduce chili powder and omit red pepper flakes.

Serving Suggestions: 

This Tomato Pork Chops and Rice dish is hearty on its own, but it pairs beautifully with simple sides that balance the savory tomato sauce.

Serve with:

• Warm buttered dinner rolls for soaking up the sauce
• Homemade cornbread for a cozy Southern-style meal
• Steamed green beans with butter
• A crisp garden salad with ranch or French dressing
• Creamy coleslaw for contrast
• Sautéed zucchini or yellow squash

How to Store and Reheat:

Refrigerator:
Store leftovers in an airtight container for up to 3–4 days.

Freezer:
Freeze in individual portions for up to 2 months. Thaw overnight in the refrigerator.

Reheating:
Warm gently in the microwave or in a covered skillet with a splash of broth to prevent the rice from drying out.

Frequently Asked Questions:

Can I use bone-in pork chops?
Yes. Bone-in chops add flavor but may require slightly longer cooking time.

Can I use instant rice?
It’s not recommended, as it cooks much faster and may become mushy.

Why is my rice undercooked?
The dish may not have been covered tightly enough, or it needed a few extra minutes in the oven.

Can I make this ahead of time?
Yes. Assemble the casserole, cover, and refrigerate up to 24 hours before baking. Add 5–10 extra minutes to baking time.

 

Crispy Oven Roasted Sweet Potato Wedges

A Simple Side Dish That Feels Like Home

Sweet potatoes were always one of those dependable ingredients in our kitchen. They were affordable, filling, and could turn into something special with just a little seasoning and time in the oven.

These oven-roasted sweet potato wedges are simple but flavorful — lightly crisp on the outside, tender on the inside, and seasoned with garlic and oregano for a savory twist. They’re naturally rich in fiber, vitamin A, and antioxidants, making them a wholesome side dish that pairs beautifully with almost any comfort meal.

If you’re looking for an easy vegetable side that feels cozy but still nourishing, this recipe delivers every time.

Ingredients:   

2 pounds sweet potatoes, washed and cut into wedges.  
2 Tbs. olive oil
1 tsp.  garlic powder
1 tsp.  dried oregano
1 tsp.  salt
1/4 to 1/2 tsp. pepper

Directions: 

Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easier cleanup.

Place the sweet potato wedges in a large mixing bowl. Drizzle the olive oil over the wedges and toss until evenly coated on all sides.

In a small bowl, combine the garlic powder, dried oregano, salt, and pepper. Sprinkle the seasoning mixture over the sweet potatoes and toss again to distribute evenly.

Spread the wedges in a single layer on the prepared baking sheet, making sure they are not overcrowded. This helps them crisp instead of steam.

Roast for 30 to 35 minutes, or until tender and beginning to brown and crisp around the edges. There is no need to flip them, but you may turn them halfway through if you prefer extra browning.

Serve warm.

Tips for Perfect Roasted Sweet Potatoes:

• Cut wedges evenly so they cook at the same rate.
• Avoid overcrowding the pan — use two pans if needed.
• For extra crispiness, roast on the lower oven rack.
• If you prefer more caramelization, broil for the last 2–3 minutes (watch closely).

Variations and Substitutions:

• Add smoked paprika for a smoky flavor.
• Sprinkle with grated Parmesan during the last 5 minutes of roasting.
• Use Italian seasoning instead of oregano.
• Add a pinch of cayenne for a spicy kick.
• Swap olive oil for avocado oil.

What to Serve with Roasted Sweet Potato Wedges:

Main Dish Pairings:

• Beef goulash
• Sloppy Joes
• Grilled chicken
• Baked mac and cheese
• Burgers or sandwiches

Dipping Sauces:

• Honey mustard
• Garlic aioli
• Ranch dressing
• Spicy mayo
• Ketchup

How to Store and Reheat:

Store leftovers in an airtight container in the refrigerator for up to 4 days.

To reheat:

• Bake at 375°F for 8–10 minutes to re-crisp.
• Or air fry for 4–5 minutes.
• Microwave if needed, though they will be softer.
• Freezing is not recommended, as texture may become mushy.

Frequently Asked Questions

Do I need to peel sweet potatoes?
No. The skins add texture and nutrients, but you may peel them if preferred.

Why aren’t my wedges crispy?
They may be overcrowded or need a few extra minutes of roasting.

Can I make these ahead of time?
Yes. Roast and refrigerate, then reheat in the oven before serving.

Can I use regular potatoes instead?
Yes. Adjust cooking time slightly as needed.

Creamy Chicken and Broccoli Rice (One-Pan Skillet Dinner)

Mom’s From-Scratch Version of the Classic Cheesy Rice Dinner

This creamy chicken and broccoli skillet is my mom’s homemade version of the classic boxed chicken and rice dinner we all remember. Instead of a seasoning packet, she used simple pantry staples and plenty of sharp cheddar cheese.

It’s made in one skillet, comes together in about 30 minutes, and is perfect for busy weeknights. Tender chicken, fluffy rice, and fresh broccoli make it both comforting and hearty.

If you grew up with the boxed version, this from-scratch recipe tastes richer, fresher, and more satisfying — without being complicated.

Ingredients:   

 3 tablespoons extra virgin olive oil, divided
1/2 onion, diced 
1 pound chicken breasts, cut into bite sized pieces
2 cloves of garlic, minced
salt and pepper to taste
1 c. uncooked extra long grain white rice
2 1/2 c.  chicken broth,
2 1/2 c. fresh or frozen, broccoli florets, cut into bite sized pieces
2 c. shredded extra sharp cheddar cheese
2–3 tablespoons of sour cream (Optional)

Directions: 

Heat 2 tablespoons of olive oil in a large cast iron skillet over medium heat. Add the diced onion and cook until soft and translucent, about 4–5 minutes.

Increase the heat to medium-high and add the chicken pieces. Season with salt and pepper. Cook, stirring occasionally, until the chicken is browned on all sides and nearly cooked through.

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

Push the chicken and onions to one side of the skillet. Add the remaining tablespoon of olive oil to the empty side, then stir in the uncooked rice. Sauté the rice for about 2 minutes, allowing it to lightly toast.

Pour in the chicken broth and stir everything together, scraping up any browned bits from the bottom of the pan. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 12 minutes.

Sprinkle the broccoli evenly over the top. Gently stir to combine, cover again, and continue cooking on low for another 8 minutes, or until the rice is tender and the broccoli is cooked to your liking.

Stir in ½ cup of the shredded cheese until melted and creamy. Remove the skillet from the heat.

Sprinkle the remaining cheese evenly over the top, cover with the lid, and let sit for 2–3 minutes, or until the cheese is fully melted. Taste and adjust seasoning with additional salt and pepper if needed.

For extra creaminess, stir in 2–3 tablespoons of sour cream.

Serve warm. 

Notes:   

Rice cooking time:
Extra long grain white rice typically takes about 18–20 minutes total to cook, and your timing (12 minutes + 8 minutes) equals 20 minutes — which works well. Just make sure it stays at a gentle simmer, not a boil.

Broccoli texture:
If your family prefers softer broccoli, you could add it a few minutes earlier. For firmer broccoli, leave it layered on top without much stirring so it lightly steams.

Cheese amount:
Two cups makes this very cheesy (which is delicious!). If someone prefers it less rich, you could note that it can be reduced to 1½ cups.

Possible addition
For extra creaminess, stir in 2–3 tablespoons of sour cream at the end.

Serving Suggestions:

This creamy skillet meal is hearty on its own, but it pairs beautifully with fresh sides and warm bread.

Warm dinner rolls with honey butter
Garlic toast
Crisp green salad with vinaigrette
Sliced tomatoes with salt and pepper
Cucumber and onion salad

Tips for Perfect Rice Every Time

Keep the lid on while simmering — lifting it releases steam.
Maintain a gentle simmer, not a rolling boil.
If rice seems slightly firm, add 2–3 tablespoons broth and cook covered for 3–5 more minutes.
Let the dish rest 2–3 minutes before serving to allow moisture to settle.

Variations and Substitutions:

Use Chicken Thighs:
Boneless skinless thighs add extra flavor and stay juicy.

Swap the Cheese:
Try Monterey Jack, Colby Jack, or mild cheddar.

Make It Creamier:
Stir in 2–3 tablespoons sour cream at the end.

Use Frozen Broccoli:
Add frozen florets during the last 10 minutes of cooking.

Add Extra Vegetables:
Carrots, mushrooms, or peas work well in this dish.

How to Store and Reheat

Store leftovers in an airtight container in the refrigerator for up to 3 days.

To reheat:

Microwave with a splash of broth to prevent dryness.

Or warm gently in a skillet over low heat.

This recipe is not ideal for freezing because rice can become mushy when thawed.

Frequently Asked Questions:

Can I use brown rice?
Yes, but increase the cooking time to about 40–45 minutes and add extra broth as needed.

Can I make this ahead of time?
Yes. Prepare fully, cool, and refrigerate. Reheat with a splash of broth.

Why is my rice still hard?
It may need more liquid or more cooking time. Keep covered and simmer gently.

Can I bake this instead?
Yes. Transfer to a covered baking dish and bake at 350°F until rice is tender. 

Leftover Ideas:

Cheesy Chicken Rice Stuffed Sandwich:
Spoon leftovers onto toasted sourdough bread, top with extra cheese, and broil until melty.

Baked Stuffed Peppers:
Use leftovers as filling for halved bell peppers. Bake until heated through.

Wrap It Up:
Roll into a flour tortilla with extra cheese for a quick lunch wrap.

Chicken & Rice Melt:
Spread onto Texas toast, top with cheese, and bake until bubbly. 

Grandma’s Homestyle Baked Creamed Corn

Sweet, creamy corn baked to golden perfection — simple ingredients, made from scratch, and always better than a can.

Creamed corn was always one of those simple dishes that felt a little special. With sweet corn folded into a rich, creamy sauce and baked until bubbly, it turns an everyday vegetable into something worthy of a holiday table.

My mom preferred homemade whenever she had the time, and this was one of those recipes she felt was worth the extra few minutes. She believed that if you could make something from scratch, it would always taste better — and she was right. Unlike canned creamed corn from the store, this version is made with simple, wholesome ingredients you can recognize. You control the sweetness, the creaminess, and the seasoning, and it comes together quickly on the stovetop before finishing in the oven.

It doesn’t take long to make at all, but the flavor is richer, fresher, and far more comforting than anything from a can. The addition of onion and bell pepper gives it gentle depth, while a sprinkle of Parmesan on top adds just enough savory flavor to make it memorable.

Whether served for Sunday dinner or alongside a holiday roast, this homemade creamed corn is the kind of side dish that reminds you why cooking from scratch is always worth it.

Ingredients: 

1/3 c. butter
1/3 cup flour
1 c. heavy whipping cream
1 c. whole milk
1/4 c. sugar
Salt and pepper to taste
5 c. frozen corn, thawed, or canned corn, drained
1 onion, chopped
1 bell pepper, chopped
1 or 2 red chili peppers or jalapeño peppers, chopped (Optional)
1/4 c. grated Parmesan cheese

Directions: 

Preheat oven to 350°F. Lightly butter a 1 1/2-quart casserole dish and set aside.

In a large saucepan over medium heat, melt the butter. Add the chopped onion, bell pepper, and optional hot pepper. Cook, stirring occasionally, until the vegetables are soft, and the onion is translucent.

Sprinkle the flour over the vegetables and stir well to combine. Cook for 1–2 minutes to remove the raw flour taste.

Gradually whisk in the heavy cream and milk. Add the sugar, salt, and white pepper. Bring the mixture to a gentle boil, stirring constantly. Once thickened, continue cooking for about 2 minutes.

Stir in the corn and cook until heated through.

Transfer the mixture to the prepared casserole dish. Sprinkle the top evenly with Parmesan cheese.

Bake for 15–20 minutes, or until bubbly and lightly golden on top.

Let stand for 5 minutes before serving.

Notes:  

Sweetness: If your corn is very sweet, you may reduce the sugar to 2–3 tablespoons. Taste and adjust.

Heat Level: Remove seeds for milder heat.

No Heavy Cream? You can use half-and-half in place of cream for a slightly lighter version.

Make Ahead: Prepare the mixture and refrigerate up to 24 hours before baking. Add a few extra minutes to the baking time if chilled.

Extra Golden Top: For more browning, broil for 1–2 minutes at the end — watching carefully.

 Serving Suggestions:

This dish pairs beautifully with:

Baked ham
Roast chicken
Dutch oven pork loin
Meatloaf
Fried chicken
Thanksgiving turkey
BBQ ribs

Add a side of:

Warm dinner rolls
Mashed potatoes
Green beans
Fresh garden salad

For a special touch:

Sprinkle extra Parmesan or fresh parsley before serving
Add a tiny pinch of smoked paprika on top
Serve in a rustic baking dish for that homestyle look

 

Aunt’s Honey Oatmeal Bread (No-Knead Recipe)

Soft, lightly sweet homemade bread with oats and honey — just like it came from a country kitchen.

This honey oatmeal bread comes from my aunt’s kitchen — and she could bake bread that was better than anything from the bakery. Her rolls and loaves were soft, fragrant, and full of homemade goodness.

This bread is lightly sweet from honey, hearty from oats, and incredibly tender. It’s perfect for toast in the morning, sandwiches at lunch, or simply sliced warm with butter melting into every nook. And the best part? It requires no kneading — just simple mixing, rising, and baking. 

Ingredients:

 

2 c. water, divided
1 c. rold-fashionedolled oats
1/3 c. butter, softened
1/3 c. honey
1 Tbs. salt
2 packages (1/4 ounce each) active dry yeast
1 Tbs. sugar
1 egg, room temperature
4 to 5 c. flour
butter, to butter the top of the baked loaves (optional)

 

Directions:

In a small saucepan, bring 1 cup of water to a boil.

Stir in the oats, butter, honey, and salt. Remove from heat and let the mixture cool to 110–115°F. (It should feel warm, but not hot to the touch — too hot can kill the yeast.)

In a large mixing bowl, dissolve the yeast and sugar in the remaining 1 cup of warm water (110–115°F).

Let sit for 8–10 minutes, until foamy and bubbly. This means the yeast is active.

Add the egg, cooled oat mixture, and 2 cups of flour to the yeast mixture. Stir with a wooden spoon until smooth.

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

Do not knead. The dough should be soft and slightly sticky but still manageable.

Grease a large bowl. Place the dough in the bowl and turn once to coat all sides.

Cover with a tea towel or plastic wrap and let rise in a warm place until doubled in size, about 1 hour.

Grease two 8x4-inch loaf pans.

Punch down the dough to release air. Divide it in half and gently shape each portion into a loaf. Place into prepared pans.

Lightly brush the tops with olive oil (this prevents drying), then cover and let rise again until doubled, about 35–40 minutes.

Using a sharp knife, make a shallow slash down the center of each loaf.

Preheat oven to 375°F.

Bake for 40–45 minutes, or until golden brown and the loaves sound hollow when tapped on the bottom.

Remove from pans and place on wire racks to cool.

While still warm, rub the tops with butter for extra flavor and a soft crust.

Notes & Helpful Tips:

No kneading is needed, but the dough will be sticky. Resist adding too much extra flour, or the bread may become dense.

If you prefer a slightly heartier loaf, you can substitute up to 1 cup of whole wheat flour for part of the all-purpose flour.

For extra texture, sprinkle oats on top before baking.

Bread is done when the internal temperature reaches about 190–200°F.

This bread freezes beautifully. Wrap tightly once fully cooled. 

 Serving Suggestions:

This bread is so versatile. Here are cozy pairings that fit your family-recipe theme:

Morning:

Toasted with butter and a drizzle of extra honey
Spread with homemade jam or apple butter
Peanut butter and sliced bananas
Cinnamon sugar toast

Lunch:

Turkey or ham sandwiches
Grilled cheese
Egg salad or chicken salad sandwiches

Supper:

Alongside beef stew or chili
With pot roast and gravy
Served warm with salted butter at Sunday dinner

Extra Special:

Honey butter (2 Tbs. softened butter + 1 tsp honey)
Maple butter
Toasted thick slices with cream cheese

Old-Fashioned Beef Goulash

A Simple, Filling Supper That Always Brought Us to the Table.

Beef Goulash was one of those dependable weekend meals in our home — simple ingredients, one big pot, and plenty to go around. Mom would let it simmer on the stove while the house filled with the warm scent of tomatoes, spices, and beef. It wasn’t fancy, but it was comforting, filling, and always welcomed at the table.

This version leans to hearty and flavorful, with ground beef, tender macaroni, sweet corn, and a blend of spices that give it a cozy Southwestern twist. It’s the kind of meal that tastes even better the next day and makes you glad you made a big batch. 

Ingredients:

1 lb. ground beef
1 onion, chopped
1 green bell pepper, chopped
1 hot pepper, chopped (optional)
2 cloves garlic, minced
1 (28 ozs.) can diced tomatoes with green chilies
1 (8 oz.) can tomato sauce
1 1/2 c. beef broth
2 Tbs. Worcestershire
2/3 c. frozen corn, or 1 can of corn
2 Tbs. cumin
2 Tbs. chili powder
1/2 tsp. garlic powder
2 tsp. paprika
salt and pepper to taste
1 c. macaroni, uncooked

Directions:

In a large skillet or Dutch oven over medium heat, cook the ground beef, onion, green bell pepper, hot pepper (if using), and garlic. Cook until the beef is no longer pink and the vegetables are softened. Drain any excess grease.

Stir in the diced tomatoes with green chilies, tomato sauce, beef broth, corn, Worcestershire sauce, cumin, chili powder, garlic powder, paprika, and uncooked macaroni. Season with salt and pepper to taste. Stir well to combine.

Increase the heat and bring the mixture to a gentle boil.

Reduce the heat to medium-low and simmer uncovered for about 15–20 minutes, stirring occasionally, until the macaroni is tender and the mixture has thickened. Taste and adjust salt and pepper as needed. 

Serve warm and enjoy.

Notes: 

If the goulash becomes too thick before the pasta is fully cooked, add a little extra broth, water or tomato sauce. (¼ cup at a time).

If you prefer a thicker goulash, let it simmer a few extra minutes. For a looser consistency, stir in a splash of broth. 

🍽 Serving Suggestions:

This is such a hearty meal on its own, but here are some perfect pairings:

Warm buttered dinner rolls
Homemade biscuits
Garlic toast or crusty bread
Simple side salad with French or ranch dressing
Steamed green beans with butter
Coleslaw for a cool contrast
Optional toppings:
Shredded cheddar cheese
Sour cream
Fresh chopped parsley
Crushed saltine crackers

Grandma’s Lemon Celebration Cake

 Fresh Zest, Sweet Memories, and a Creamy Lemon Buttercream

 One year, my mom’s brother sent her a box of lemons he had grown himself. They were enormous, fragrant, and bursting with flavor — far better than anything from the store. My mom couldn’t wait to bake with them, and this lemon cake became one of the sweetest results. It was so good that she made again to celebrate my Grandmother's 65 birthday.  

This cake is soft, tender, and bright with fresh lemon zest and juice. The cream cheese buttercream adds just enough richness to balance the citrus. It’s the kind of cake that feels special but still homemade — the kind you bring to the table with pride.

Ingredients:

3 c. flour
2 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 c. unsalted butter, softened to room temperature
1 3/4 c. sugar
3 large eggs, room temperature
2 tsp.  vanilla extract
1 c. milk, at room temperature
1 heaping Tbs. lemon zest (about 2 lemons)
1/3 c. fresh lemon juice (about 2 lemons)

Cream Cheese Buttercream Frosting

1 c. unsalted butter, room temperature
1 - 8 oz. pkg. cream cheese, room temperature
4 1/2 c. powdered sugar
2 Tbs. fresh lemon juice
1 tsp. vanilla extract
pinch salt, to taste 

Directions: 

 Preheat oven to 350°F (177°C).
Grease two 9-inch cake pans, line with parchment paper rounds, then lightly grease the parchment again.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl, beat the butter and sugar on high speed for about 3 minutes, until light and creamy. Scrape down the bowl as needed.

Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract. Beat for about 2 minutes until smooth and well combined.

Reduce mixer speed to low. Add the dry ingredients and mix just until combined. Do not overmix.

Add the milk, lemon zest, and lemon juice. Mix just until incorporated. The batter will be slightly thick.

Divide the batter evenly between the prepared pans.

Bake for 21–26 minutes, or until a toothpick inserted into the center comes out clean.

Allow cakes to cool in the pans for 10–15 minutes, then remove from pans and transfer to a wire rack to cool completely before frosting.

Beat the butter on medium speed for about 2 minutes until creamy.

Add the cream cheese and beat until smooth and fully combined.

Add powdered sugar, lemon juice, vanilla extract, and a pinch of salt.
Mix on low speed until incorporated, then increase to high and beat for 3 minutes until light and fluffy.

If frosting is too thin, add more powdered sugar.

If too thick, add a small splash of lemon juice. 

If the cake layers are domed, level one layer so it sits flat.

Place the flat layer on a cake stand or serving plate. Spread about 1 cup of the frosting evenly over the top.

Place the second cake layer on top of the frosting, (flat side down for best stability).

Frost the top and sides with the remaining frosting.

Refrigerate for 30–45 minutes before slicing. This helps the cake hold its shape.

Store leftover cake tightly covered in the refrigerator for up to 5 days.

Notes:

If you ever find the batter looks slightly curdled after adding lemon juice, don’t worry — that’s normal. It smooths out during baking.

For even stronger lemon flavor, you could add 1/2 tsp. lemon extract. 

 🍰 Serving Suggestions

This cake pairs beautifully with:

A hot cup of tea (Earl Grey or chamomile are lovely)

Fresh berries on the side

A dollop of lightly sweetened whipped cream

Lemon slices or candied lemon peel for garnish

A dusting of powdered sugar just before serving

A small scoop of vanilla bean ice cream for special occasions

For gatherings:

Serve slightly chilled for clean slices.

Garnish with thin lemon slices and a sprig of mint for a soft, elegant presentation.

 

Grandma’s Dutch Oven Barbecue Pork Loin

Slow-baked the old-fashioned way with a sweet and tangy sauce that seeps into every tender slice.

 

This barbecue pork loin was one of those meals that felt extra special at our house. Most days, Mom simply seasoned and baked a pork loin until it was tender and juicy. But every once in a while, she would take a little extra time to make her homemade barbecue sauce.

As it baked slowly in the oven, the sweet and tangy sauce would seep down into the meat, filling the kitchen with the most comforting aroma. The result was a roast that was incredibly tender, flavorful, and perfect for gathering everyone around the table. It’s a simple recipe, but one that carries so many warm memories.

Ingredients: 

1 Tbs. butter
1 Tbs. olive oil
1 (5-pound) pork loin roast
salt and pepper
1 onion, chopped
3 cloves garlic, minced
3/4 c. water
3/4 c. ketchup
1/2 c. vinegar
3 Tbs.  brown sugar, packed
1 Tbs.  Worcestershire sauce
1/2 to 1 tsp. liquid smoke
3/4 tsp.  dried oregano
3/4 tsp.  paprika
1/2 tsp.  garlic powder
1/4 tsp.  ground mustard
1 dash ground cloves 

Directions:  

Preheat oven to 325°F.  Prepare a large Dutch oven that has a lid.

Pat the pork loin dry with paper towels. Season all sides generously with salt and pepper.

In a large Dutch oven, heat the butter and olive oil over medium-high heat.
Sear the pork loin on all sides until nicely browned, about 3–4 minutes per side. Transfer the browned roast to a plate.

In the same skillet (do not wipe it out), reduce the heat to medium.  Add the chopped onion and cook until tender and translucent. Add the garlic and cook for about 30 seconds, just until fragrant.

Stir in the water, ketchup, vinegar, brown sugar, Worcestershire, liquid smoke, oregano, paprika, garlic powder, mustard, and cloves. Bring the mixture to a simmer.  Reduce heat to low and cook for about 5 minutes, stirring occasionally, until slightly thickened.

Return the seared pork loin to the Dutch oven, nestling it down into the sauce. Spoon some sauce over to cover the top of the pork.

Cover with the lid and place the Dutch oven in the preheated oven.

Bake for approximately 2 1/2 hours, or until the internal temperature reaches 145°F.  (Plan on about 25–30 minutes per pound.) About halfway through baking, you can carefully flip the roast in the sauce for even flavor penetration — but it’s not required.

Remove from the oven and let the pork rest in the Dutch oven (lid slightly ajar) for 10–15 minutes before slicing. Spoon extra sauce over the top when serving.

Notes Section:

If you prefer a thicker sauce, simmer it a few extra minutes before pouring it over the roast.

For a deeper flavor, you can marinate the pork in half of the sauce for 4–8 hours before baking.

Leftovers make wonderful sandwiches the next day.

You can substitute apple cider vinegar for a slightly milder flavor.

🍽 Serving Suggestions:

This roast shines as a classic family-table meal. Pair it with:

Creamy mashed potatoes (perfect for soaking up extra sauce)

Buttered egg noodles

Green beans with bacon

Honey-glazed carrots

Skillet cornbread or warm dinner rolls

Creamy coleslaw for a sweet-tangy contrast

Applesauce (a simple, traditional pairing with pork)

For Sunday dinner vibes, serve with:

Mashed potatoes

Green beans

Fresh-baked bread

A simple apple or peach dessert

Grandma’s Warm German Potato Salad

 A Tangy-Sweet Heirloom Recipe from a Well-Loved Recipe Box

This German Potato Salad was tucked inside my grandmother’s recipe box — the card worn and softened from years of use. She was of German descent and a wonderful cook, out of both necessity and love. Growing up in a family of eight children, she learned early how to help her mother prepare hearty, filling meals that could stretch and satisfy.

Unlike creamy American-style potato salad, traditional German potato salad is served warm and dressed with a tangy-sweet vinegar sauce made flavorful with bacon and onions. The warm potatoes soak up the savory dressing, making every bite rich, comforting, and full of old-world flavor.

It’s simple food — humble ingredients — but it carries generations of care in every spoonful.

Ingredients:

3 c. potatoes, peeled and diced, about 4–5 medium potatoes
4 bacon strips, diced
1 onion, chopped
1 tsp. salt
1/8 tsp.  pepper
1/4 tsp. celery seed
1 1/2 Tbs. sugar
1/4 c. cider vinegar
2 Tbs. water
1 Tbs. chopped fresh parsley or 1 tsp. dried parsley 

Directions:

Place diced potatoes in a medium pot and cover with cold water by about 1–2 inches. Bring to a boil, then reduce heat and simmer, covered, for about 10–12 minutes, or until fork-tender. Drain well. Set aside, keeping them warm if possible.

In a large, deep skillet (cast iron works beautifully), cook the diced bacon over medium heat until crisp, about 8–10 minutes. Stir occasionally for even browning. Remove bacon with a slotted spoon and place on paper towels. Leave the bacon drippings in the skillet.

Add the chopped onion to the skillet with the bacon drippings. Cook over medium heat until tender and translucent, about 3–5 minutes.

Stir in the salt, pepper, celery seed, sugar, cider vinegar, and water. Bring the mixture to a gentle boil, stirring to dissolve the sugar.

Add the warm potatoes and crumbled bacon to the skillet. Gently stir to coat the potatoes in the dressing. Reduce heat to low and cook for 2–3 minutes, just until heated through, and the flavors meld together.

Sprinkle with parsley before serving. Serve warm.

Notes:

You can adjust the sugar and vinegar to suit your taste — some prefer it sweeter, others more tangy.

For variation, add a spoonful of yellow mustard, diced green bell pepper, and/or finely chopped celery.

Waxy potatoes like Yukon Gold or red potatoes hold their shape best.

If the salad seems dry, add a splash of warm water or extra vinegar.

A tablespoon of butter stirred in at the end adds richness.

Best served warm, but leftovers reheat beautifully in a skillet over low heat.

Serving Suggestions:

This cozy dish pairs beautifully with:

Bratwurst or smoked sausage

Baked ham

Pork chops

Meatloaf

Roast chicken

Sauerbraten

Grilled kielbasa

A simple cucumber salad on the side

For a true German-inspired meal, serve with:

Rye bread or crusty rolls

Steamed green beans with butter

Applesauce

A slice of apple cake for dessert 

Aunt’s Creamy Cajun Chicken Pasta

A comforting one-pan family recipe with tender chicken, bold Cajun spices, and a creamy finish — straight from a well-loved recipe card.

This Cajun Chicken was tucked inside my aunt’s recipe box — the card worn and splattered from years of use. That alone tells you it was made often and made well. It’s a comforting one-pan meal with bold Cajun flavor, tender chicken, and a creamy finish from melted cream cheese.

It’s hearty enough for a weeknight dinner but special enough to serve when company stops by. Simple ingredients, big flavor — just the way family recipes should be.

Ingredients:

1 lb. chicken, cut into 1/2 to 3/4 inch cubes
2 tsp.  paprika
1 tsp. oregano
1 tsp. thyme
1 tsp. garlic powder
1/2 tsp. onion powder
1/4 tsp. cayenne pepper (optional)
salt and pepper, to taste
1 Tbs. oil
1 Tbs. butter
1 onion, diced
1 sweet bell pepper, diced
1/2 lb. pasta (your choice)
1 (15 oz.) can diced tomatoes
2 c. chicken broth
2 oz. cream cheese

Directions:  

Place the cubed chicken in a large bowl. In a small bowl, combine the paprika, oregano, thyme, garlic powder, onion powder, cayenne (if using), salt, and pepper. Sprinkle the seasoning mixture over the chicken and toss until evenly coated.

In a large skillet (cast iron works beautifully), heat the oil and butter over medium heat. Add the seasoned chicken in a single layer. Cook for 4–5 minutes, stirring occasionally, until lightly browned. The chicken does not need to be fully cooked at this stage.

Add the diced onion and bell pepper to the skillet. Cook for 3–4 minutes, stirring, until slightly softened and fragrant.

Stir in the uncooked pasta, diced tomatoes (with juices), and chicken broth. Bring the mixture to a gentle boil.

Reduce heat to low, cover, and simmer for 10 to 15 minutes, stirring occasionally to prevent sticking, until the pasta is tender and most of the liquid has been absorbed. The sauce should thicken slightly.

Stir in the softened cream cheese until fully melted and incorporated, creating a creamy, flavorful sauce.

Taste and adjust salt and pepper if needed before serving. 

A Few Helpful Notes & Small Suggestions

Pasta Timing: Depending on the pasta shape, it may take closer to 12–15 minutes. If needed, add a splash of broth or water if it reduces too quickly.

Cream Cheese Tip: Softening it first helps it melt smoothly and prevents lumps.

For Extra Cajun Flavor, you can add:

1/2 tsp. smoked paprika

A pinch of red pepper flakes

A splash of heavy cream for extra richness

Protein Options, that work well in this dish:  

Andouille sausage (replace part of the chicken)

Shrimp (add during the last 5 minutes of cooking)

Make It Spicier: Increase cayenne or add a dash of hot sauce at the end.

 🍽 Serving Suggestions:

This dish is hearty on its own, but here are a few cozy pairings:

Warm garlic bread to soak up the creamy Cajun sauce

Simple side salad with romaine and a light vinaigrette to balance the richness

Steamed green beans or buttered corn

Southern-style cornbread for a full comfort-food spread

A glass of sweet tea for that Southern supper feel

If serving for company, sprinkle with fresh parsley and a little extra Parmesan just before bringing it to the table.

Garlic Parmesan Popcorn (Dad’s Favorite Movie Night Snack)

Buttery homemade popcorn tossed with garlic, herbs, and Parmesan cheese — a simple family treat full of flavor and memories.

Whether it was movie night or just an ordinary evening at home, popcorn was always a welcome treat in our house. My dad loved making a big kettle of it — the smell alone would bring everyone into the kitchen.

This Garlic Parmesan Popcorn was one of his favorite ways to make it. Buttery, savory, and lightly seasoned with herbs, it turns simple popcorn into something extra special. It’s quick, easy, and perfect for sharing.

Ingredients: 

1/4 c. popcorn kernels
4 to 6 cloves garlic, minced or pressed (or ¾ teaspoon garlic powder)
4 Tbs. butter
2 Tbs. grated Parmesan cheese
1/4 tsp. dried thyme
1/8 tsp. dried basil
1/8 tsp. dried oregano
Crushed red pepper flakes, to taste (Optional)
Salt to taste
Pepper to taste

Directions:

Pop the kernels using your preferred method — stovetop, air popper, or electric popcorn popper. Transfer the popped popcorn to a large mixing bowl, removing any unpopped kernels.

In a small saucepan over low heat, melt the butter.

If using fresh garlic, add it to the melted butter and cook gently for 1–2 minutes until fragrant. Do not let it brown, or it may taste bitter.

If using garlic powder, stir it in after removing the butter from heat.

Stir in the Parmesan cheese, thyme, basil, oregano, and a pinch of crushed red pepper flakes (if using). Mix until well combined.

Drizzle half of the butter mixture over the popcorn. Cover the bowl with a lid or foil and gently shake to coat evenly.

Repeat with the remaining butter mixture.   Sprinkle with salt and freshly ground black pepper to taste. Cover the bowl with a lid or foil and gently shake to coat evenly.

 

Serve immediately and enjoy! 

Notes: 

 4–6 cloves of garlic is fairly strong for this amount of popcorn.  If you prefer a milder flavor, 2–3 cloves may be enough.

Cooking garlic too long can make it bitter — so keeping it low and gentle heat is important 

Cinnamon Sugar Muffins (Just Like Mom Made)

Soft, tender muffins dipped in buttery cinnamon sugar — a sweet family favorite for breakfast or an afternoon treat.

These Cinnamon Sugar Muffins are one of those simple, comforting recipes that make a house feel like home. My mom would make them as a special treat, especially during the cooler months when the kitchen felt extra cozy. The smell of cinnamon drifting through the house was enough to bring everyone into the kitchen before they were even out of the oven.

They’re tender and lightly spiced, with a sweet cinnamon-sugar coating that makes them taste almost like a bakery-style doughnut. While they were often served as a treat, they’re just as wonderful with a cup of coffee in the morning or as an afternoon snack with tea.

Sometimes the simplest recipes are the ones that stay with us the longest.

Ingredients:

3 c. flour
3 tsp. baking powder
1 tsp. salt
1/2 tsp. ground nutmeg
1/2 tsp. ground cinnamon
1 c. sugar
10 Tbs, butter, melted   
2 eggs, lightly beaten
1 c. milk

Cinnamon Sugar Topping

2/3 c. sugar
1 1/2 Tsp. cinnamon
6 Tbs. butter, melted  

 🥄 Instructions: 

Preheat the oven to 350°F. Butter or lightly grease a 24-count standard-size muffin tins (not jumbo).

In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, nutmeg, and cinnamon.

Make a well in the center of the dry ingredients.

In a separate bowl, combine the milk, lightly beaten eggs, and melted butter. Pour the wet ingredients into the well.

Stir gently just until combined. The batter should be slightly lumpy, similar to pancake batter. Do not overmix, or the muffins may become dense.

Fill each muffin cup about ¾ full.

Bake for 20–22 minutes, or until a toothpick inserted into the center comes out clean.

While the muffins are baking, prepare the topping:

In one small bowl, combine the sugar and cinnamon.

In another bowl, melt the butter.

Allow the muffins to cool for about 5 minutes, just until they are cool enough to handle but still warm.

Dip the tops of the muffins into the melted butter, then dip or roll them in the cinnamon sugar mixture until well coated.

Place on a wire rack to cool completely.

Serve warm or at room temperature.

 📝 Notes Section:

Butter Note:  Butter Tip: This recipe calls for 10 tablespoons of butter, but you can use ½ cup (1 stick) if needed. Using the full 10 tablespoons gives the muffins a slightly richer flavor and a more tender texture.

You can cut this recipe in half to make 12 muffins.

For extra richness, substitute half-and-half for the milk.

If you prefer less coating, brush the tops with butter instead of dipping.

These muffins are best enjoyed the same day but can be stored in an airtight container for 2–3 days.

You can warm them slightly before serving to refresh the cinnamon flavor.

For a doughnut-style variation, bake in mini muffin tins and reduce baking time to 12–14 minutes.

Mom’s Classic Meatloaf with Sweet & Tangy Glaze

A tender, old-fashioned family recipe that tastes just like Sunday supper. 

Meatloaf was one of those dependable meals my mom could make without even glancing at a recipe card. She mixed it by feel, shaped it by memory, and somehow it always came out just right. It was simple, filling, and stretched a pound of beef into a hearty family supper.

This version is moist and tender, gently seasoned with pantry spices and topped with a sweet and tangy glaze that caramelizes beautifully in the oven. It’s the kind of meal that makes the house smell warm and welcoming — especially on cool evenings when everyone gathers around the table.

Serve it with mashed potatoes and green beans, and you’ve got a meal that feels like home.

Ingredients:

1 lb. ground beef
1 onion, chopped fine
1 c. breadcrumbs cracker crumbs or crushed stuffing mix 
1 egg
1/2 c. milk
2 tbsp. ketchup
1 tbsp. Worcestershire sauce
2 tsp. hot sauce (optional)
1 tsp. dried parsley leaves
1/2 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/4 tsp. pepper
1/4 tsp. cayenne pepper

Topping:

1/4 c. ketchup
2 to 3 Tbs. brown sugar
1 Tbs. prepared mustard

Directions:

Preheat your oven to 350°F. Lightly grease a 9 x 5-inch loaf pan and set aside.

In a large mixing bowl, combine the ground beef, chopped onion, breadcrumbs, egg, milk, ketchup, Worcestershire sauce, hot sauce (if using), parsley, salt, garlic powder, onion powder, pepper, and cayenne.

Using clean hands, gently mix everything together just until combined. Try not to overmix, as this can make the meatloaf dense and tough.

Transfer the meat mixture to the prepared loaf pan and gently shape it, smoothing the top evenly.

In a small bowl, stir together the ketchup, brown sugar, and mustard until smooth. Spread the glaze evenly over the top of the meatloaf.

Bake for 55–65 minutes, or until the internal temperature reaches 160°F.

Remove from the oven and allow the meatloaf to rest for 5–10 minutes before slicing. This helps the juices redistribute and keeps each slice moist.

Serve warm and enjoy.

Notes & Helpful Tips:

Do not overmix. Mix just until combined for a tender texture.

Add sausage for extra flavor. Substitute up to half the ground beef with mild or spicy sausage.

For extra moisture: Sauté the chopped onion in a little butter before adding it to the mixture.

Make ahead: Assemble earlier in the day, cover, and refrigerate until ready to bake.

Leftovers are wonderful in sandwiches the next day.

🍽 Serving Suggestions:

This meatloaf pairs beautifully with classic comfort sides:

Traditional Sunday Supper Plate:

Creamy mashed potatoes (don’t forget extra gravy!)

Buttery green beans or garden peas

Warm dinner rolls or biscuits

Hearty Farmhouse Meal:

Scalloped or roasted potatoes

Honey-glazed carrots

Coleslaw for a fresh contrast

Budget-Friendly Weeknight Supper:

Baked potatoes

Corn on the cob or canned corn

Simple side salad

Leftover Ideas:

Thick meatloaf sandwiches on white bread

Crumbled into spaghetti sauce

Sliced and reheated with eggs for breakfast

Old-Fashioned Banana Cream Dessert Bars

A rich and creamy layered dessert with fresh bananas, cream cheese, and pudding on a buttery graham cracker crust.

This cool and creamy banana dessert is the kind of treat that always feels special, yet comes together with simple pantry ingredients. With a buttery graham cracker crust, layers of sweet cream cheese, fresh bananas, and fluffy banana pudding, it’s the perfect make-ahead dessert for Sunday dinner, potlucks, or warm summer evenings.

It’s light, nostalgic, and always one of the first desserts to disappear from the table.

Ingredients:

1/2 c. butter, melted
1/4 c. sugar
1 3/4 c. graham crackers, crushed into crumbs

Filling:

1 (8 oz.) package cream cheese, softened
1/2 c. sugar
1 (8 oz.) container whipped cream topping, (about 3 cups), divided
3 or 4 bananas, sliced
1 3/4 c. cold milk
1 (3.4 oz.) package instant banana cream pudding mix

Directions:

Preheat the oven to 350°F. Lightly butter a 9-inch square baking dish.

In a medium saucepan over low heat, melt the butter. Stir in the sugar and graham cracker crumbs until well combined.

Press the crumb mixture firmly into the bottom of the prepared pan.

Bake for 5–7 minutes, just until set. Remove from the oven and allow the crust to cool completely on a wire rack. 

While the crust cools, it is time to make the filling.

In a large mixing bowl, beat the softened cream cheese and sugar together on medium-high speed until light and fluffy.

Gently fold in 2 cups of the whipped topping until smooth and creamy.

Slice the bananas into thin rounds.

Arrange half of the banana slices evenly over the cooled crust. Spread half of the cream cheese mixture over the bananas. Repeat the layers with the remaining bananas and cream cheese mixture.

In a small bowl, whisk together the cold milk and instant pudding mix for about 2 minutes, until it begins to thicken.

Let it sit for a few minutes until soft-set.

Fold in 1 cup of the remaining whipped topping until smooth.

Spread the pudding mixture evenly over the cream cheese layer.

Refrigerate for 1–2 hours, or until fully set.

Slice and serve chilled, topped with extra whipped cream if desired.

Notes:

For best flavor, use ripe but firm bananas.

To prevent bananas from browning, you may lightly brush them with a little lemon juice before layering.

This dessert is best served the same day or within 24 hours for the freshest appearance.

You can also use homemade whipped cream instead of whipped topping if preferred. 

Serving Suggestions:

Because this is a rich dessert, a little goes a long way — and that makes it perfect for gatherings.

Serve well chilled with an extra dollop of whipped cream on top.

Garnish with a few fresh banana slices just before serving.

Sprinkle crushed vanilla wafers or graham cracker crumbs over the top for added texture.

Add a light drizzle of caramel sauce for an extra special touch.

This pairs beautifully with:

Hot coffee

Iced tea

A simple Sunday supper of roast, potatoes, and green beans

It’s especially lovely for potlucks, church dinners, or when neighbors stop by unexpectedly — just like the recipe once did. 💛 

Creamy Mashed Butternut Squash

A cozy winter side dish inspired by Mom’s family table

 

During the colder months, squash was a regular part of my mom’s winter table. When fresh garden vegetables were long gone, butternut squash was dependable, affordable, and comforting. She’d roast it until tender and mash it with butter and a touch of sweetness, turning a simple winter vegetable into something warm and satisfying.

This dish is perfect for those slower, cozy meals when the weather turns cold. It pairs beautifully with roast meats or simple suppers and brings a little color and nourishment to the plate—just the kind of food that fills both the belly and the heart.

Ingredients: 

1 (3–4 lb.) butternut squash
2 Tbsp. butter, divided
Salt and pepper, to taste
1 Tbsp. honey or brown sugar
1/4 tsp. nutmeg
1/8 tsp. cayenne pepper (optional)
1/4 cup milk or half-and-half
2 Tbsp. Parmesan cheese
2 tsp. parsley, chopped 

Directions:

Preheat the oven to 350°F.  Line a baking sheet with parchment paper for easier cleanup.

Using a sharp knife, carefully cut the squash in half lengthwise. Scoop out and discard the seeds.

Place the squash halves cut-side up on the prepared baking sheet.

Place 1 tablespoon of butter into the cavity of each squash half. Sprinkle the cut sides with salt and pepper.

Bake for 60–75 minutes, or until the squash is very tender and easily pierced with a fork. Remove from the oven and let cool slightly until safe to handle.

Scoop the flesh from the skins and place it into a mixing bowl. Discard the skins (or compost them if you garden).

Add the honey (or brown sugar), nutmeg, cayenne pepper (if using), milk, Parmesan cheese, and parsley.

Mash the squash using a potato masher for a rustic texture, or use a hand mixer on low speed for a smoother consistency.

Taste and adjust seasoning with additional salt and pepper if needed. Serve warm and enjoy. 

Notes and Helpful Tips:

Oven Temperature:  You can bake the squash at 400°F, as it helps the squash roast and caramelize a bit better than 350°F.  But we always used the lower temperature to help warm the house during the winter.

Texture: Leave the squash slightly chunky for a rustic feel, or mash until smooth for a more traditional side dish.

Sweetness: Adjust the honey or brown sugar to taste—some squash is naturally sweeter than others.

Dairy swaps: Heavy cream or canned evaporated milk can be used for extra richness.

Make-ahead: This dish reheats well and can be prepared a day ahead for holiday meals.

Serving ideas: Wonderful alongside roast chicken, pork chops, ham, or as part of a Sunday dinner spread. 

Why Butternut Squash Is So Good for You

Butternut squash is naturally:
High in vitamin A, supporting eye health and immunity
A good source of fiber, helping you feel full and satisfied
Rich in vitamin C and potassium
Naturally low in fats

It’s a wonderful winter vegetable that’s both comforting and nourishing.

 

Old-Fashioned Chicken Supper Casserole

A comforting family recipe from my mom’s kitchen.

This simple chicken supper dish comes straight from a time when home-cooked meals were built to stretch, comfort, and nourish. With tender chicken, hard-cooked eggs, mushrooms, and a creamy homemade sauce, it’s the kind of casserole that quietly fed a family without fuss or waste.

Recipes like this were often made with what was already on hand — a pot of simmered chicken, a few eggs, and pantry staples turned into something warm and filling. It’s not fancy, but it’s deeply satisfying, especially served at the family table on a cool evening.

This dish is a lovely way to honor those practical, loving meals that made the most of simple ingredients.

 Ingredients:

3 lbs. chicken (whole or pieces)
3 hard cooked eggs
1 (6 oz.) can mushrooms, drained
2 Tbs, butter
2 Tbs. flour
1 c. chicken broth
1 c. cream
salt and pepper to taste

Directions:

Preheat the oven to 350°F. Grease a 1½-quart casserole dish and set aside.

Place the chicken in a large saucepan and add enough water to fully cover it. Bring to a boil, then reduce heat to low and simmer gently for 2½–3 hours, or until the chicken is very tender and pulls easily from the bone.

Remove the chicken from the pot and allow it to cool slightly. Remove the meat from the bones and cut or shred into bite-sized pieces.

In the prepared casserole dish, layer one-third of the chicken, one-third of the sliced eggs, and one-third of the mushrooms. Repeat the layers two more times.

In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1–2 minutes, stirring constantly, until smooth and lightly golden.

Gradually whisk in the chicken broth, followed by the cream. Continue whisking until smooth.

Bring the sauce to a gentle simmer and cook for 5–10 minutes, stirring often, until thickened. Season with salt and pepper to taste.

Pour the sauce evenly over the chicken mixture in the casserole dish.

Cover with a lid or foil and bake for 35 minutes, or until heated through and bubbly.

Let rest for a few minutes before serving.

Notes:

Leftover chicken: This recipe works beautifully with leftover or rotisserie chicken. You’ll need about 4–5 cups cooked chicken.

Serving Suggestions (Cozy Sunday-Dinner Style)

This casserole shines as the centerpiece of a simple, comforting meal. Serve it with:

Creamy mashed potatoes (perfect for soaking up that sauce)

Buttermilk biscuits or soft dinner rolls

Green beans (buttered, or slow-simmered with bacon)

Stewed tomatoes or applesauce for a touch of sweetness

A simple garden salad with vinegar dressing 

Mom’s Thrifty Potato Casserole

A comforting family-table dish made with homemade cream of mushroom soup.

 

Buying condensed soups isn’t as budget-friendly as it once was, and my mom knew that long before it became common conversation. When she was short on time, she’d reach for a store-bought can—but when she had a few extra minutes, she made her own cream of mushroom soup from scratch. It was simple, hearty, and full of flavor.

This casserole-style dish is one of those comforting meals that fed a family well without fuss. Thinly sliced potatoes, onions, peas, and cheese come together with a creamy mushroom base to create a warm, satisfying supper—proof that homemade doesn’t have to be complicated to be delicious.

Ingredients:  

1 onion, cut in half and thinly sliced
5–6 potatoes, peeled and thinly sliced
1/2 tsp. salt
1 package (10 ounces) frozen peas
2 c. shredded sharp cheddar cheese, divided
1 can condensed cream of mushroom soup or homemade (recipe below)
1 soup can milk

Homemade Cream of Mushroom Soup Ingredients:

1/4 c. butter
1 (8-ounce) can mushrooms, drained and finely chopped
1/3 c. flour
1/2 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. black pepper
1/4 tsp. salt
1 cup chicken broth
1 cup milk

Directions:  

Melt the butter in a medium saucepan over medium-low heat.

Add the chopped mushrooms, garlic powder, onion powder, pepper, and salt. Stir and cook for 2–3 minutes until fragrant.

Sprinkle the flour over the mushroom mixture and stir well to combine. Cook for about 1 minute to remove the raw flour taste.

Slowly pour in the chicken broth, stirring constantly to prevent lumps.

Gradually add the milk, continuing to stir until smooth.

Bring the mixture to a gentle simmer. Cook for 2–3 minutes, stirring often, until thickened.

Remove from heat and set aside until ready to use.
Note: The soup will continue to thicken as it cools.

Assemble the Casserole

Preheat the oven to 350°F.  Lightly grease a 9 x 13-inch casserole dish or similar 3-quart baking dish.

Layer half of the sliced potatoes in the bottom of the dish, followed by half of the sliced onions. Sprinkle lightly with salt.

Scatter the frozen peas evenly over the layers.

Spoon the homemade cream of mushroom soup evenly over the vegetables and gently spread it out.
If using canned soup, whisk the condensed soup and 1 soup can of milk together first, then pour over the potatoes and onions. This step helps the sauce spread evenly through the casserole, just the way Mom used to do it

Sprinkle 1 1/2 cups of the shredded cheddar cheese over the top.

Repeat with remaining potatoes and onions, then top with the remaining 1/2 cup of cheese.

Cover with a lid or a sheet of foil.

Bake for 45–50 minutes, or until the potatoes are tender.

Remove the lid or foil and bake an additional 10–15 minutes, until bubbly and lightly golden. Serve and enjoy.

Notes: 

Milk substitutions: canned milk, half-and-half, or heavy cream all work well. 

You may want to put a baking sheet beneath the casserole dish just in case it bubbles over.  The baking sheet will catch the spills.  

 

 

 

Classic Homemade Funnel Cakes

A simple fair-style treat for cozy nights and family fun.

When winter settles in and the fairgrounds are quiet, there’s no reason you can’t bring a little carnival magic into your own kitchen. Funnel cakes are one of those nostalgic treats that instantly transport you back to warm summer nights, bright lights, and powdered sugar-dusted fingers.

This homemade funnel cake recipe is simple to make with pantry staples and comes together quickly. Light, crispy on the outside, and tender on the inside.  These funnel cakes are perfect for a cozy weekend treat, a fun family dessert, or anytime you’re craving a taste of the carnival—no ticket required.

Ingredients:

3 large eggs
1/4 c. sugar
2 c. milk
1 tsp. vanilla
3 2/3 c. flour
2 tsp. baking powder 
1/2 to 1 tsp. cinnamon
1/2 teaspoon salt
1/4 tsp. nutmeg
Vegetable oil for frying

Instructions:

Line a baking sheet with paper towels and set aside.

In a medium bowl, whisk together the eggs and sugar until well blended. Slowly pour in the milk and vanilla, whisking until smooth and fully combined.

Add the flour, baking powder, cinnamon, salt, and nutmeg. Whisk until the batter is smooth and creamy, with no large lumps. The batter should be pourable but not thin — similar to pancake batter.

In a large cast iron pot, Dutch oven, or heavy saucepan, pour in about 2 inches of vegetable oil. Heat the oil to 375°F.
(If using a deep fryer, follow the manufacturer’s instructions.)

Pour about 1/4 to 1/2 cup of batter into a funnel, squeeze bottle, or measuring cup. If using a funnel, keep your finger over the opening until ready to pour.

Hold the funnel several inches above the hot oil. Release the batter in a slow, circular or spiral motion, allowing it to fall into the oil. Fry for about 2 minutes per side, or until golden brown.

Carefully remove the funnel cake with tongs or a slotted spoon and place it on the prepared baking sheet to drain.

Repeat with remaining batter.

Serve warm, topped with powdered sugar or cinnamon sugar.

Notes:

If the batter feels too thick, you can add 1–2 tablespoons of milk to loosen it slightly.

Fry one funnel cake at a time to avoid overcrowding and temperature drops.

Serving Suggestions: 

These funnel cakes are wonderful on their own, but even better dressed up:

Classic Fair Style: Powdered sugar or cinnamon sugar

Fruit & Cream: Warm funnel cake topped with sliced strawberries or peaches
Add whipped cream or vanilla ice cream

Chocolate Lovers: Drizzle with chocolate syrup or Nutella
Sprinkle with mini chocolate chips

Extra Special:  Ice cream + chocolate drizzle + powdered sugar. Finish with chopped nuts or caramel sauce

Family Night Idea:  Set out toppings and let everyone build their own funnel cake

Easy Homemade Cinnamon Bread (Mom’s Recipe)

A soft, cinnamon-swirled quick bread that fills the house with cozy bakery smells

This cinnamon bread is one of those recipes that instantly makes a house feel like home. It comes straight from my mom’s recipe box, and it’s the kind of bread she could make on a whim—yet it always tasted like she’d been baking all day. The sweet cinnamon swirl, soft crumb, and buttery richness make it perfect for breakfast, brunch, or an afternoon treat with coffee.

It’s also a wonderful bread to have on hand for unexpected company. Serve it warm, sliced thick, and watch it disappear. Simple ingredients, familiar flavors, and that unmistakable cinnamon aroma make this a recipe worth keeping and sharing.

Ingredients:

Cinnamon Sugar Mixture
2/3 c. white or brown sugar
2 tsp. cinnamon

Batter
1 c. butter, softened
2 c.white or brown sugar
2 eggs
2 c. buttermilk or 2 cups milk plus 2 tablespoons vinegar or lemon juice
4 c. flour
2 tsp. baking soda

Directions

Preheat the oven to 350°F. Grease two loaf pans and set aside.

Prepare the cinnamon sugar.
In a small bowl, stir together the sugar and cinnamon. Set aside.

In a large mixing bowl, cream the butter and sugar together until light and fluffy. Beat in the eggs, mixing well.

Slowly stir in the buttermilk (or milk mixture) until smooth and well combined.

Add the flour and baking soda, mixing just until combined. Do not overmix.

Divide half of the batter evenly between the two prepared loaf pans.
Sprinkle about 3/4 of the cinnamon sugar mixture evenly over the batter in each pan.

Spoon the remaining batter evenly over the cinnamon sugar layer.

Sprinkle the remaining cinnamon sugar over the tops. Using a knife, gently cut through the batter in a loose, wavy motion to create a swirl—do not stir.

Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.

Allow the bread to cool in the pans for about 20 minutes, then carefully remove and transfer to a wire rack to cool completely.

 Notes:

Brown sugar provides a more moist texture and it gives the bread a molasses-like flavor when compared to white sugar. Adding brown sugar to the topping mix provides a richer, caramel-like taste to the crust.  

This bread is very moist; if the top browns too quickly, tent loosely with foil for the last 10 minutes.

Letting it cool before slicing helps the swirl set nicely.

Serving Suggestions

This cinnamon bread is delicious all on its own, but here are a few comforting ways to serve it:

Breakfast or Brunch: Slice thick and serve warm with butter or a light spread of cream cheese. It pairs beautifully with coffee or hot tea.

Afternoon Treat: Enjoy a slice as an easy snack when company stops by—no fuss, just home-baked goodness.

Dessert-Style: Lightly toast a slice and drizzle with honey, or serve alongside fresh fruit.

Extra Cozy: Warm a slice and add a small pat of butter as it melts into the cinnamon swirl—simple and perfect.

This is the kind of bread that fits right in at the table any time of day.