Old-Fashioned Homemade Marshmallows

Soft, Fluffy Marshmallows Made with Simple Ingredients 

Making homemade marshmallows may sound complicated, but it’s actually quite simple. This recipe comes from my mother’s recipe box, and she would make these marshmallows as an extra special treat when I was growing up.

Unlike many store-bought marshmallows, this recipe does not use corn syrup. Instead, the marshmallows are made with just a few basic ingredients and whipped into a soft, fluffy texture that melts beautifully in hot chocolate.

They are delicious stirred into a warm mug of cocoa, but they are just as good eaten on their own. Once you try homemade marshmallows, you may find that they taste even better than the ones from the store.

Try making a batch for your family and see if you agree.

Ingredients: 

3 Tbs. unflavored gelatin  (about 3 standard gelatin packets)
1 c. cold water (divided)
2 c. sugar
1/4 tsp. salt
1 Tbs. vanilla extract
Powdered sugar (for dusting) 

Directions: 

Butter or line an 8 x 8-inch square baking pan with parchment paper. Set aside.

Pour 1/2 cup cold water into the bowl of a stand mixer. Sprinkle the gelatin evenly over the water and allow it to sit for about 10 minutes. The mixture will thicken as the gelatin softens.

In a heavy saucepan, combine the remaining 1/2 cup water, sugar, and salt. Cook over medium heat, stirring just until the sugar dissolves and the mixture begins to boil.

Once the mixture starts boiling, stop stirring and allow it to cook until it reaches 240°F (soft-ball stage) on a candy thermometer. This usually takes about 8 to 10 minutes.

Remove the syrup from the heat.

Turn the mixer on low speed and slowly pour the hot sugar syrup into the gelatin mixture.

Once all the syrup has been added, increase the mixer speed to high and beat for 10 to 12 minutes. The mixture will become white, fluffy, and triple in volume.

Add the vanilla extract and mix briefly to combine.

Pour the marshmallow mixture into the prepared pan and smooth the top with a spatula.

Dust the top lightly with powdered sugar.

Allow the marshmallows to sit at room temperature for 6 to 8 hours, or overnight, until fully set.

Dust a cutting board with powdered sugar and turn the marshmallow slab out of the pan. If parchment was used, peel it away.

Using a sharp knife or pizza cutter dusted with powdered sugar, cut the marshmallows into squares.

Toss the pieces in powdered sugar to coat all sides so they do not stick together.

Tips for Best Success:

• Use a candy thermometer to ensure the sugar syrup reaches the correct temperature.
• Grease or line the pan well so the marshmallows release easily.
• Dust your knife or pizza cutter with powdered sugar before cutting.
• If the marshmallow mixture sticks to the spatula, lightly grease it.

Variations and Substitutions:

• Peppermint marshmallows:  Add a few drops of peppermint extract instead of vanilla.
• Chocolate marshmallows:  Add a tablespoon of cocoa powder while mixing.
• Colored marshmallows:  Add a few drops of food coloring during the final mixing stage.
• Flavored marshmallows:  Try almond extract, maple extract, or orange extract.

Serving Suggestions:

Homemade marshmallows are perfect for:

• Hot chocolate or cocoa
• S’mores
• Dessert platters
• Holiday gift boxes
• Snacking straight from the container

They also make a wonderful homemade gift when packaged in a decorative jar or bag.

How to Store:

Store marshmallows in an airtight container at room temperature.

They will keep well for about 1 week.

Avoid storing them in the refrigerator, as moisture can cause them to become sticky.

Frequently Asked Questions:

Can I make marshmallows without a stand mixer?
Yes, but a hand mixer will require more time and effort since the mixture needs to be beaten for several minutes until fluffy.

Do I have to use a candy thermometer?
A thermometer helps ensure the correct sugar temperature, but if you are experienced with candy making you can use the soft-ball stage test.

Why do my marshmallows stick together?
They may need more powdered sugar-coating or additional time to set.

Can I double the recipe?
Yes. Use a larger pan such as a 9 x 13-inch baking dish.  

Creamy Pork Chop Potato Casserole

Tender Pork Chops Baked with Creamy Scalloped Potatoes

This pork chops and scalloped potatoes' recipe comes from my mother’s recipe box. She made this dish quite often because it was quick to put together and baked everything in one pan. That meant fewer dishes to wash later, which was always a welcome bonus.

The pork chops are lightly browned first to add flavor, then baked on top of thinly sliced potatoes and onions. Everything cooks together in a creamy onion sauce made from condensed soup and French onion soup mix.

As the casserole bakes, the potatoes become tender and soak up all the savory flavors from the pork and sauce. It’s a simple, hearty meal that fills the kitchen with a wonderful aroma while it cooks.

This is one of those comforting family dinners that is easy to make and always satisfying.

Ingredients:

2 tbsp olive oil
Salt and pepper
6 boneless pork chops
5 russet potatoes, thinly sliced
1 onion, sliced in thin half rings
1 packet French onion soup mix or homemade
1 can cream of onion condensed soup
½ cup whole milk
Salt and pepper to taste

Directions:  

Preheat the oven to 350°F. Lightly butter or spray a 9 x 13-inch baking dish.

Season both sides of the pork chops with salt and pepper.

Heat the olive oil in a large skillet over medium-high heat. Add the pork chops and cook for 3 to 4 minutes per side, until golden brown. The pork chops do not need to be fully cooked at this stage. Remove from the skillet and set aside.

Arrange the thinly sliced potatoes evenly in the bottom of the prepared baking dish. Scatter the sliced onions over the potatoes.

Place the browned pork chops on top of the potatoes.

In a medium bowl, combine the French onion soup mix, cream of onion soup, and milk. Stir until the mixture is smooth.

Pour the soup mixture evenly over the pork chops and potatoes.

Cover the dish loosely with foil and bake for 1 hour, or until the potatoes are tender and the pork chops are cooked through.

Remove the foil during the last 10 to 15 minutes of baking if you would like the top to brown slightly.

Serve warm and enjoy.

Tips for Best Success:

• Slice the potatoes thinly so they cook evenly.
• Browning the pork chops first adds extra flavor to the dish.
• Covering the casserole helps the potatoes cook faster.
• If your potatoes are thicker, the dish may need a few extra minutes in the oven.
• Let the casserole rest for about 5 minutes before serving.

Variations and Substitutions:

• Use bone-in pork chops:  They add extra flavor and work well in this dish.
• Add cheese:  Sprinkle shredded cheddar cheese over the top during the last 10 minutes of baking.
• Add vegetables:  Sliced mushrooms, carrots, or green beans can be layered with the potatoes.
• Use different soups:  Cream of mushroom or cream of chicken soup can replace cream of onion soup.
• Make it garlic flavored:  Add 1 teaspoon garlic powder to the sauce mixture. 

Serving Suggestions:

This hearty casserole pairs well with simple side dishes such as:

• Steamed green beans
• Buttered peas
• Garden salad
• Roasted carrots
• Homemade dinner rolls 

How to Store:

• Refrigerator:  Store leftover pork chops and potatoes in an airtight container in the refrigerator for up to 3 days.
• Reheating:  Reheat in the microwave or warm in the oven at 325°F until heated through. 

Frequently Asked Questions:

Can I slice the potatoes ahead of time?
Yes. Store them in a bowl of cold water in the refrigerator to prevent browning.

Do I have to brown the pork chops first?
Browning adds flavor, but you can skip the step if you are short on time.

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

Can I use a slow cooker?
Yes. Layer the ingredients and cook on low for 6–7 hours.

What kind of potatoes work best?
Russet potatoes are ideal because they become soft and creamy when baked. 

Pantry Beef Au Jus Seasoning Mix

A Savory Dipping Sauce from My Mother’s Recipe Box

This homemade beef au jus gravy mix comes from my mother’s recipe box. She never called it by the fancy French name “au jus.” In our home, it was simply known as dipping gravy sauce.

Whenever we had roast beef sandwiches or leftover beef, she would quickly make this savory gravy to serve on the side for dipping. Instead of buying store-bought packets, she mixed her own blend of seasonings and kept it in the pantry so it was always ready to use.

This homemade version is easy to make, keeps well in the pantry, and lets you control the ingredients. It creates a rich, flavorful gravy that’s perfect for roast beef sandwiches, French dip sandwiches, or pouring over mashed potatoes.

Ingredients: 

4 Tbs. beef bouillon powder
4 Tbs. cornstarch
4 tsp. onion powder
2 tsp. dried parsley flakes
1 to 2 tsp. garlic powder
1/2 tsp. thyme
1/2 tsp. rosemary
1/4 tsp. ground black pepper

Directions:

Place the beef bouillon powder, cornstarch, onion powder, parsley flakes, garlic powder, thyme, rosemary, and black pepper into the bowl of a mini food processor.

Pulse the mixture several times until the ingredients are well combined, and the herbs are broken down slightly.

Allow the mixture to sit for a few moments before opening the lid, so the fine powder has time to settle.

Carefully transfer the mixture into a glass container or jar with a tight-fitting lid.

Store in a cool, dry pantry for up to 6 months.
To Make Au Jus Gravy:

In a small saucepan over medium-low heat, melt 2 tablespoons butter.

Stir in 4 1/2 teaspoons of the homemade gravy mix.

Slowly pour in 2 cups of water, whisking constantly until smooth.

Increase the heat to medium and bring the mixture to a gentle boil while continuing to whisk.

Reduce the heat to low and allow the gravy to simmer for 3 to 5 minutes, or until it thickens slightly.

For additional flavor, stir in 1 tablespoon Worcestershire sauce if desired.

Serve warm.

Tips for Best Success:

• Use a food processor to help blend the herbs into the mixture evenly.
• Store the mix in an airtight jar to keep moisture out.
• Label the jar with the mixing instructions for convenience.
• Whisk continuously when making the gravy to prevent lumps.
• Adjust the thickness by adding a little more water if needed.

Variations and Substitutions:

• Make it richer:  Use beef broth instead of water when preparing the gravy.
• Add extra flavor:  A splash of Worcestershire sauce or soy sauce adds depth.
• Add garlic flavor:  Increase the garlic powder slightly.
• Make it thicker:  Add an extra teaspoon of the mix when preparing the gravy.
• Salt control:  If using very salty bouillon, reduce the amount slightly.

Serving Suggestions:

This au jus gravy is perfect for:

• French dip sandwiches
• Roast beef sandwiches
• Prime rib
• Beef sliders
• Mashed potatoes
• Roast beef dinners

It also works well as a dipping sauce for crusty bread. 

How to Store:

• Store the dry gravy mix in an airtight container in a cool pantry for up to 6 months.
• Prepared gravy should be stored in the refrigerator in a covered container for up to 3 days.
• Reheat gently on the stovetop, whisking to restore the smooth texture.

Frequently Asked Questions:

What does au jus mean?
Au jus is a French term meaning “with juice,” referring to a light gravy made from meat juices.

Can I make this without a food processor?
Yes. Simply whisk all the ingredients together in a bowl until well combined.

Can I use beef broth instead of water?
Yes. Using broth will make the gravy even richer in flavor.

How can I thicken the gravy more?
Use a little extra mix or simmer it slightly longer.

Can this mix be doubled?
Yes. It stores well, so making a larger batch is convenient. 

Comforting Chicken Enchilada Soup

A Hearty Homemade Soup Full of Chicken, Beans, and Warm Spices

This chicken enchilada soup is another comforting recipe from my mother’s recipe box. She believed that the best meals were cooked slowly on the stovetop, so the flavors had time to develop. While many people today use a slow cooker, my mom preferred using her cast iron Dutch oven on the gas stove and letting the soup gently simmer for hours.

This recipe is full of hearty ingredients like tender chicken, beans, vegetables, and warm spices. As the soup cooks slowly, all the flavors blend together into a rich and satisfying bowl of comfort food.

Mama never drained her cans of beans and I don't either.  However, you may certainly drain and rinse yours, if desired.  She also didn't blend her soup with an immersion blender, She preferred to leave the vegetables in their original form. 

While you can cook this soup more quickly if needed, letting it simmer slowly really brings out the best flavor. It’s the kind of cozy soup that warms you up on a chilly day and tastes even better the next day. 

Ingredients:

2 tsp. olive oil 
1 onion, chopped
1 bell pepper, chopped
1 carrot, cut into rings
2 celery stalks, thinly sliced
1 jalapeno pepper, diced
4 garlic cloves, minced
2-3 c. chicken broth
1 (14.5 oz.) can fire-roasted tomatoes
1 c. tomato sauce
1 (4 oz.) can green chiles
2 tsp. chili powder
1 tsp. cumin
1/2 tsp. dried oregano
2-3 tsp. chopped chipotle peppers in adobo sauce (optional)
1 Lb. chicken breasts or thighs, with skin removed
1 (15 oz.) can white beans 
2 (15 oz.) cans black beans
2 c. frozen corn kernels
Salt and pepper to taste 

Directions: 

Heat the olive oil in a large Dutch oven or soup pot over medium heat.

Add the onion, bell pepper, carrot, celery, jalapeño, and garlic. Cook, stirring occasionally, until the vegetables are softened and the onion becomes translucent, about 5–6 minutes.

Pour in the chicken broth, fire-roasted tomatoes, tomato sauce, green chiles, chili powder, cumin, oregano, chipotle peppers (if using), and white beans. Stir well to combine.

Season the chicken breasts lightly with salt and pepper and place them into the soup. Make sure the chicken is mostly covered by the liquid.

Bring the soup to a gentle boil, then reduce the heat to low. Cover and allow the soup to simmer for 1 to 2 hours, or until the chicken is fully cooked and tender.

Remove the chicken from the pot and shred it using two forks. Set aside.

If you want a smoother soup, you can use an immersion blender or a blender that sits on the counter.  Carefully blend part of the soup until it becomes slightly creamy while still leaving some texture.

Return the shredded chicken to the pot along with the black beans and corn. Stir well and simmer for an additional 15 minutes until everything is heated through.

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

Tips for Best Success:

• Allow the soup to simmer slowly for deeper flavor.
• Use an immersion blender for easy blending directly in the pot.
• Blend only part of the soup so it stays hearty and not overly smooth.
• Rotisserie chicken can be used to shorten cooking time.
• The soup tastes even better the next day after the flavors develop. 

Variations and Substitutions:

• Make it spicier:  Add extra jalapeños or more chipotle peppers.
• Use different beans:  Pinto beans or kidney beans work well.
• Add enchilada flavor:  Replace part of the tomato sauce with red enchilada sauce.
• Make it creamy:  Stir in a little cream cheese or sour cream at the end.
• Vegetarian version:  Omit the chicken and add extra beans or diced sweet potatoes.

Serving Suggestions:

Chicken enchilada soup is delicious topped with:

    Shredded cheddar or Monterey Jack cheese
    Tortilla strips or crushed tortilla chips
    Sour cream
    Avocado slices
    Fresh cilantro
    Lime wedges

Serve with:

    Warm cornbread
    Homemade dinner rolls
    Tortilla chips
    A simple green salad

How to Store:

• Refrigerator:  Store leftover soup in an airtight container in the refrigerator for up to 4 days.
• Freezer: To freeze, allow the soup to cool completely and store in freezer-safe containers for up to 3 months.
• Reheat:  Reheat on the stovetop over medium heat or in the microwave until heated through. 

Frequently Asked Questions:

Can I make this soup in a slow cooker?
Yes. Cook on low for 6–8 hours or on high for 3–4 hours, then shred the chicken and continue with the final steps.

Can I use pre-cooked chicken?
Yes. Rotisserie chicken works well. Simply add the shredded chicken during the final simmer.

Do I have to blend the soup?
No. Blending is optional but helps create a slightly thicker, creamier texture.

Is this soup spicy?
It has mild heat from the jalapeño and chipotle peppers. You can reduce or omit them if you prefer a milder soup.  

Traditional Coleslaw from Scratch

A Creamy Homemade Coleslaw with a Sweet Tangy Dressing

This coleslaw recipe comes straight from my mother’s recipe box. It was one of those simple side dishes she made often because it went with just about everything. Whether we were having sandwiches, fried chicken, or a summer cookout, there was usually a bowl of coleslaw on the table.

What makes this coleslaw special is the balance of flavors. The cabbage and carrots stay crisp, while the dressing is creamy with just the right amount of sweetness and tang. It’s the kind of old-fashioned coleslaw recipe that tastes even better after it chills for a while in the refrigerator.

It’s easy to make, uses simple ingredients, and can be prepared ahead of time, which makes it perfect for family dinners, picnics, and potlucks.

Ingredients:

Coleslaw: 

8 c. cabbage, shredded thin
2 carrots, shredded thin 
1 onion, chopped

Dressing:

1/2 c. mayonnaise
1/3 c. sugar
1/4 c. milk, 
1/4 c. buttermilk
2 1/2 Tbs. lemon juice
1 1/2 Tbs. vinegar
1/2 tsp salt
1/8 tsp. pepper

Directions:

In a bowl, combine the shredded cabbage, carrots, and onions.  Set aside.

In a small bowl, combine mayonnaise, sugar, milk, buttermilk, lemon juice, vinegar, salt and pepper.  Mix well until the mixture is smooth.  

Pour the mayonnaise mixture over the cabbage and mix well.

Refrigerate for at least an hour or so before serving.

Tips for Best Success:

• Shred the cabbage thinly for the best texture.
• Allow the coleslaw to chill at least one hour so the flavors can develop.
• If the coleslaw releases too much liquid after sitting, simply stir before serving.
• Taste the dressing before mixing with the cabbage and adjust sweetness or tang if needed.
• For extra crunch, add the dressing shortly before serving.

 Variations and Substitutions:

• Add celery seeds (about 1/2 teaspoon) for classic deli flavor.
• Make it less sweet by reducing the sugar slightly.
• Add color with shredded purple cabbage.
• Add crunch with chopped apples or sunflower seeds.
• Make it lighter by substituting part of the mayonnaise with Greek yogurt.

Serving Suggestions:

Coleslaw pairs well with many classic meals:

• Pulled pork sandwiches
• Barbecue chicken
• Fried chicken
• Burgers and hot dogs
• Fish sandwiches
• Picnic and potluck meals

It also works well as a topping for pulled pork or barbecue sandwiches. 

How to Store:

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

Stir before serving, as the dressing may settle slightly.

Coleslaw is not recommended for freezing because the cabbage becomes watery when thawed.

Frequently Asked Questions:

Can I make coleslaw ahead of time?
Yes. Coleslaw actually tastes better after it has chilled for a few hours, making it a great make-ahead side dish.

Can I use regular milk instead of buttermilk?
Yes. If you do not have buttermilk, you can use regular milk with a small splash of lemon juice.

Why does coleslaw become watery?
Cabbage naturally releases moisture as it sits. Stirring the coleslaw before serving usually solves this.

Can I reduce the sugar?
Yes. This recipe is slightly sweet, but you can adjust the sugar to your taste.

Old-Fashioned Homemade Pizza Sauce

A simple family recipe from my mother’s recipe box — perfect for pizza, breadsticks, and more.

In our family, pizza night was always something to look forward to. We would gather in the kitchen, roll out the dough, and top our pizzas just the way we liked them. While store-bought sauce works in a pinch, my mom always believed that making your own sauce made all the difference.

This homemade pizza sauce recipe comes straight from her recipe box. It is simple, made with pantry staples, and full of rich tomato flavor. It doesn’t take long to prepare, and you can simmer it for deeper flavor or use it right away if you’re short on time. You can even make it ahead and freeze it for later.

Once you taste this sauce on your homemade pizza, you may never go back to the jar again.

Ingredients:

1 (15 oz.) tomato sauce
1 (6 oz.) can tomato paste
1/4 c. onions, very finely minced or grated
2 cloves garlic, minced
1/2 to 1 Tbs. oregano
1 tsp. paprika
1 to 2 tsp. basil
1/2 tsp. sugar
1/4 to 1/2 teaspoon red pepper flakes (adjust to heat preference)
1/4 c. onions, minced fine or grated

Directions:

In a medium saucepan over medium heat, combine the tomato sauce and tomato paste. Stir until smooth.

Add the minced onion, garlic, oregano, basil, paprika, sugar, onion powder, and red pepper flakes. Stir well to combine.

Bring the sauce to a gentle simmer, stirring frequently so it does not stick to the bottom of the pan.

Reduce heat to medium-low and simmer for about 30 minutes, stirring occasionally. This allows the flavors to deepen and blend together.

Taste and adjust seasonings if needed.

Use immediately on pizza dough or allow the sauce to cool before storing.

If you are short on time, you may skip the simmering step and use the sauce as-is. The flavor will still be good but less developed.

Tips for Best Success:

• Finely mince or grate the onion so it melts into the sauce.
• Simmer for at least 20–30 minutes for the best flavor.
• Stir frequently to prevent scorching.
• If the sauce becomes too thick, add 1–2 tablespoons of water.
• If too thin, simmer a little longer to reduce.

Variations and Substitutions:

• Sweeter sauce: Add an extra pinch of sugar.
• Spicier sauce: Increase red pepper flakes or add a dash of cayenne.
• Garlic lovers: Add an extra clove of garlic.
• No onions: Substitute 1 teaspoon onion powder instead of fresh onion.
• Italian seasoning: Replace oregano and basil with 1 tablespoon Italian seasoning.
• No-cook version: Mix everything in a bowl and use immediately. 

Serving Suggestions:

This homemade pizza sauce works beautifully with:

• Easy Home Made Pizza
• Sausage and mushroom pizza
• Hawaiian pizza
• Garlic Parmesan breadsticks
• Pizza sliders
• Calzones
• As a dipping sauce for mozzarella sticks
• Spread inside grilled cheese for a pizza-style sandwich

How to Store:

• Refrigerator:  Store cooled sauce in an airtight container for up to 5 days.
• Freezer:  Freeze in freezer-safe containers or portion into freezer bags for up to 3 months. Thaw overnight in the refrigerator before using.

Frequently Asked Questions:

Can I use fresh tomatoes instead?
Yes. You would need to cook them down first and puree them. The consistency should be similar to canned tomato sauce.

Can I leave out the sugar?
Yes. The sugar simply balances acidity. If your tomatoes are naturally sweet, you may not need it.

Can I double this recipe?
Absolutely. It doubles very well and is great for freezing.

Do I have to cook the sauce?
No. You can use it uncooked, but simmering enhances the flavor.

Can I use garlic powder instead of fresh garlic?
Yes. Use about 1/2 teaspoon garlic powder if substituting. 

Sweet and Savory Pineapple Chicken

Better-Than-Takeout Pineapple Chicken 

This Honey Lime Pineapple Chicken is a recipe I received from a friend, and it quickly became one we enjoy often. The combination of honey, soy sauce, and fresh lime juice creates a rich, slightly tangy sauce that pairs perfectly with tender chicken and sweet pineapple.

It’s one of those meals that feels a little special but is still simple enough for a weeknight dinner. Served over warm rice with broccoli on the side, it makes a complete and comforting meal the whole family will enjoy.

Ingredients:

1 c. water
3/4 c. honey
1/2 c. soy sauce
Juice of 1 lime
1 tsp. coconut extract (optional)
Pinch of ground red pepper
8 pineapple slices, cut into chunks (fresh or canned, drained)
1/4 c. butter or oil
4 boneless, skinless chicken breasts, cut into bite-sized pieces
1 tsp. garlic powder (or 2–3 cloves fresh garlic, minced)
1/2 c. flour
Warm cooked rice, for serving
Steamed broccoli (optional) 

Directions:

In a small bowl, whisk together the water, honey, soy sauce, lime juice, coconut extract (if using), and ground red pepper. Set aside.

Heat butter or oil in a large cast iron skillet over medium heat. Add the pineapple chunks and sauté until lightly browned. Remove and set aside.

Season the chicken pieces evenly with garlic powder (or season lightly with salt and pepper if using fresh garlic later).

Dredge the chicken pieces in flour, shaking off any excess.

In the same skillet, cook the chicken over medium heat until browned on both sides, about 2 minutes per side. The chicken does not need to be fully cooked at this stage. Remove from skillet and set aside.

If using fresh garlic, add it to the skillet now and sauté for about 30 seconds until fragrant.

Reduce heat to low. Pour the honey-soy mixture into the skillet, stirring to loosen any browned bits from the bottom.

Return the chicken to the skillet and simmer gently for 12–15 minutes, or until the chicken is fully cooked, and the sauce has slightly thickened. Turn the chicken once during cooking.

Stir in the broccoli (if using) and gently coat with sauce.

Top with sautéed pineapple and serve warm over rice.

Tips for Best Success:

• Cut chicken into evenly sized pieces so it cooks uniformly.
• Don’t overcrowd the pan — cook in batches if necessary.
• Simmer gently, not at a rapid boil, to keep the coating intact.
• Fresh lime juice gives the best flavor.
• If sauce is too thin, simmer uncovered for a few extra minutes.

Variations and Substitutions: 

• Use chicken thighs instead of breasts for extra tenderness.
• Substitute teriyaki sauce for soy sauce for a sweeter flavor.
• Add red or green bell peppers for more color and crunch.
• Stir in snap peas or carrots instead of broccoli.
• For a thicker sauce, mix 1 teaspoon cornstarch with 1 tablespoon water and stir in during the last few minutes of cooking. 

Serving Suggestions:

• Serve over white or jasmine rice
• Spoon over brown rice for a heartier option
• Serve with steamed broccoli or stir-fry vegetables
• Add a side of egg rolls or simple salad
• Garnish with green onions or sesame seeds

How to Store:

• Refrigerate:  Place leftovers in an airtight container in the refrigerator for up to 3–4 days.
• To reheat:  Warm gently on the stovetop or microwave in 30-second intervals, stirring occasionally.
• Freeze:  This dish can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.

Frequently Asked Questions:

Can I use canned pineapple?
Yes. Just be sure to drain it well before sautéing.

Can I skip the flour coating?
Yes, but the sauce will be thinner and won’t cling to the chicken as well.

Is coconut extract necessary?
No, it’s optional. It adds a subtle tropical flavor, but the recipe is delicious without it.

Can I make this ahead of time?
Yes. The flavors deepen slightly after resting, making it great for meal prep.

Is this recipe very sweet?
It is sweet-savory. If you prefer less sweetness, reduce the honey to 1/2 cup.

Old-Fashioned Cream of Chicken Soup Mix

A Homemade Pantry Staple from My Mother’s Recipe Box To Make Your Own Cream Soup Mix at Home

Tucked inside my mom’s cookbook collection was a yellowed newspaper clipping for homemade cream of chicken soup mix. It was one of those practical recipes she kept on hand to save money and avoid extra trips to the store.

Back then, convenience foods were helpful — but my mom always liked knowing exactly what went into the meals she served. This homemade mix became a pantry staple in her kitchen. She could quickly stir it into casseroles, soups, or sauces without opening a single can.

Making your own cream soup mix isn’t difficult, and it allows you to control the ingredients. It stores well, mixes up quickly, and works beautifully in recipes that call for canned cream of chicken soup.

Ingredients:

2 c. dry milk
1 1/4 c. cornstarch or 2 1/2 c. flour
1/4 c. chicken bouillon granules or powder
2 Tbs. dried onion flakes
1/2 tsp. pepper
1 tsp. thyme
1 tsp. basil

Directions:

In a large bowl, combine the dry milk powder, cornstarch (or flour), chicken bouillon, dried onion flakes, pepper, thyme, and basil.

Stir thoroughly until all ingredients are evenly distributed.

Transfer the mixture to an airtight container or mason jars with tight-fitting lids.

Store in a cool, dry place.

This recipe makes enough to fill approximately three pint-sized mason jars.

To Use as a Substitute For One Can of Cream Soup:

If using cornstarch version:

Whisk together 1/3 cup mix with 1 1/4 cups cold water in a saucepan.

Cook over medium heat, stirring constantly, until thickened and smooth.

If using flour version:

Whisk together 1/2 cup mix with 1 1/4 cups cold water in a saucepan.

Cook over medium heat, stirring constantly, until thickened.

Use immediately in any recipe that calls for one 10.5-ounce can of condensed cream of chicken soup.

Tips for Best Success:

Always mix with cold water first to prevent lumps.

Whisk continuously while heating to create a smooth texture.

Store in airtight containers to prevent moisture from clumping the mix.

Label your jar clearly with cornstarch or flour version and the usage directions.

Variations and Substitutions:

Variations: 
Add parsley or a pinch of poultry seasoning for extra flavor.

Serving Suggestions:

Use this homemade mix in:

• Chicken and rice casseroles
• Tuna noodle casserole
• Slow cooker meals
• Pot pies
• Creamy soups
• Scalloped potatoes
• Skillet dinners

It works anywhere a can of condensed cream of chicken soup is called for.

How to Store:

Store the dry mix in an airtight container in a cool, dry pantry for up to 6 months.

If the mix develops clumps, sift before using.

Prepared soup (once mixed and cooked) should be refrigerated and used within 3–4 days.

Frequently Asked Questions:

Can I use fresh milk instead of dry milk?
This recipe is designed for dry storage. If you prefer fresh milk, prepare the dry mix without the powdered milk and add milk instead of water when cooking.

Is the cornstarch or flour version better?
The cornstarch version thickens more smoothly and is gluten-free. The flour version gives a slightly richer texture.

Does this taste exactly like canned soup?
It is similar but fresher and less processed. You can adjust salt and herbs to your preference.

Can I double or halve the recipe?
Yes, it scales very easily.

How much equals one can of soup?
When prepared with water and cooked, it replaces one 10.5-ounce can of condensed cream soup.

Moist Banana Carrot Muffins with Vanilla Glaze

 Warmly spiced muffins made with ripe bananas and fresh carrots.

This recipe comes straight from my mother’s recipe box — the kind of recipe that made the kitchen smell warm and comforting before the oven timer ever rang.

She always believed in using what she had on hand. If bananas were getting ripe and carrots were fresh from the garden, this is the kind of treat she would make. The bananas add natural sweetness and moisture, while the carrots bring texture and a gentle earthiness that pairs beautifully with the warm spices.

These muffins are soft, tender, and filled with cinnamon, nutmeg, allspice, and cloves — the kind of flavor that makes you slow down and savor each bite. Finished with a simple glaze drizzled over the top, they feel just a little special without being complicated.

They’re perfect for breakfast, afternoon coffee, or sharing with someone you love.

 Ingredients:

 2 ripe bananas
1/3 c. melted butter or oil
2 whole eggs
1 tsp. vanilla 
1 c. light brown sugar, tightly packed
2 c. flour
2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. allspice
1/4 tsp. cloves
1/2 tsp. salt
2 c. finely shredded carrots
1/2 c. powdered sugar
2-3 Tbs. half and half, whole milk or evaporated milk

Directions: 

 Preheat oven to 375°F. Grease, butter, or spray a 12-cup muffin tin, or line the cups with paper liners. Set aside.

In a large mixing bowl, add the bananas. Using a fork, mash the bananas until smooth.

Add the melted butter (or oil), eggs, vanilla, and brown sugar. Whisk until thoroughly combined.

Stir in the baking powder, baking soda, cinnamon, nutmeg, allspice, cloves, and salt until evenly incorporated.

Add the flour and gently mix just until combined. Do not overmix.

Fold in the finely shredded carrots until evenly distributed throughout the batter.

Divide the batter evenly among the prepared muffin cups, filling each about ¾ full.

Bake for 20–25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Allow the muffins to cool in the pan for 5–10 minutes before transferring them to a wire rack to cool completely.

For the Glaze:

In a small bowl, whisk together the powdered sugar and half-and-half until smooth and creamy.
Spoon or drizzle the glaze over the cooled muffins.

Tips for Best Success:

•  Use very ripe bananas. The darker the peel, the sweeter and more flavorful your muffins will be.
• Finely shred the carrots. This keeps the texture soft and prevents large chunks in the muffins.
• Do not overmix. Stir just until the flour is incorporated to keep the muffins tender.
• Fill cups ¾ full. This allows room for the muffins to rise beautifully.
• Check early. Ovens vary, so test at 20 minutes with a toothpick.

 Variations and Substitutions:

•  Oil instead of butter: Use neutral oil for extra moisture.
• Add nuts: Stir in ½ cup chopped walnuts or pecans.
• Add raisins: ½ cup raisins adds extra sweetness and texture.
• Cream cheese drizzle: Replace glaze with a light cream cheese frosting.
• Whole wheat option: Substitute 1 cup of whole wheat flour for half the all-purpose flour.
• Less sugar: Reduce brown sugar slightly if bananas are very ripe.

 Serving Suggestions:

 These muffins are wonderful served:

• Warm with butter
• With morning coffee or tea
• As a brunch addition
• Packed in lunchboxes
• Alongside scrambled eggs and fruit
• As an afternoon snack

They also make a lovely addition to spring gatherings or Easter brunch.

 How to Store:

• Room Temperature:  Store in an airtight container for up to 3 days.
• Refrigerator:  Keep up to 5 days. Bring to room temperature before serving for best texture.
• Freezer:  Wrap individually and freeze up to 2 months. Thaw at room temperature and glaze after thawing if possible.

Frequently Asked Questions:

Can I make these without glaze?
Yes. They are delicious plain or with a light dusting of powdered sugar.

Can I use pre-shredded carrots?
Freshly shredded carrots are best. Pre-shredded are often too thick and dry.

Why are my muffins dense?
Overmixing the batter or packing the flour too tightly can cause dense muffins. Spoon and level flour when measuring.

Can I make this into a loaf?
Yes. Pour into a greased 9x5 loaf pan and bake at 350°F for 50–60 minutes.

Can I double the recipe?
Absolutely. This recipe doubles beautifully for gatherings or freezer storage. 

Can I use canned carrots instead of fresh shredded carrots?
Freshly shredded carrots work best in this recipe because they provide the right texture and moisture. However, you can use canned carrots in a pinch. Be sure to drain them very well and pat them dry with paper towels to remove excess moisture. Finely chop or mash them before adding to the batter. Keep in mind that canned carrots are softer and may slightly change the texture of the muffins.