Creamy Sausage and Pepper Pasta (From My Mother’s Recipe Box)

A hearty pasta dish made with spicy Italian sausage, peppers, and a creamy tomato sauce—simple, filling, and full of flavor. 

 
This recipe comes from my mother’s recipe file, where simple, filling meals were always the ones that got made again and again.

She believed in using what you had on hand—pasta, sausage, a few vegetables, and turning it into something that could feed everyone and still taste good.

This pasta dish is rich, hearty, and full of flavor from the sausage, peppers, and a creamy tomato sauce. It’s the kind of meal that comes together in one skillet and always satisfies.

Ingredients:

3/4 pound uncooked pasta
1 Tbs. olive oil
1 pound spicy Italian sausage
1 onion, chopped
1 bell pepper, chopped
4 cloves garlic, minced
1/3 c. chicken broth
1/2 c. heavy cream
1 (14.5 ounce) can diced tomatoes with green chilies
2 Tbs. tomato paste
1 tsp. dried basil
1 tsp. Italian seasoning
1/4 tsp. red pepper flakes
1/2 c. grated Parmesan cheese

Directions:

Bring a large pot of lightly salted water to a boil.
Cook pasta until al dente (8–10 minutes). Drain and set aside.

In a large cast iron skillet over medium-high heat, add the sausage.

Cook until browned and no longer pink, about 5–7 minutes.  Drain excess grease if needed.

Add onion and bell pepper. Cook for 3–4 minutes until softened.

Stir in garlic and cook for about 30 seconds, just until fragrant.

Stir in chicken broth, heavy cream, diced tomatoes with green chilies, and tomato paste.

Add basil, Italian seasoning, and red pepper flakes.

Bring to a gentle simmer and cook for about 5 minutes, until slightly thickened.

Add cooked pasta to the skillet and toss until well coated.

Season with salt and pepper to taste.

Sprinkle with Parmesan cheese and serve warm.

Tips for Best Success:

• Don’t overcook the pasta—it will finish in the sauce
• Drain excess grease from sausage for a better texture
• Add garlic last to prevent burning
• Let the sauce simmer to thicken before adding pasta

Variations & Substitutions:

• Use mild sausage instead of spicy
• Substitute half-and-half for a lighter sauce
• Add mushrooms or spinach
• Use penne, rigatoni, or rotini
• Add extra Parmesan for a richer finish

Serving Suggestions:

• Serve with garlic bread or breadsticks
• Add a simple green salad
• Pair with roasted vegetables
• Top with extra Parmesan and fresh herbs

How to Store:

• Refrigerator:  Store in an airtight container for up to 4 days
• Freezer:Freeze up to 2 months (cream sauce may slightly change texture)
• Reheating:Reheat gently with a splash of milk or broth

Frequently Asked Questions:

Can I make this ahead of time?
Yes, it reheats very well for later meals.

Can I use a different pasta?
Yes—any short pasta works best.

Is this very spicy?
It has a mild kick. Adjust red pepper flakes to taste.

Can I make it without cream?
Yes, but the sauce will be less rich and creamy. 

Country Skillet Corn with Smoked Meat

Sweet corn cooked in a cast iron skillet with smoky bacon, onions, and peppers—an easy old-fashioned side dish from my mother’s kitchen.

 

This is one of those simple side dishes my mother often made, especially when fresh corn from the garden was ready.

She believed good food didn’t have to be complicated. A little sweet corn, onions, peppers, and some smoked meat were enough to make a side dish everyone looked forward to.

The smoky flavor from bacon, ring bologna, or ham gave the corn a richness that made it taste like much more than a simple vegetable side. It was dependable, filling, and perfect next to almost any meal.

Even now, it still tastes like summer suppers at home.

Ingredients:

1/2 lb bacon or ring baloney, ham or any smoked meat, diced
1 (12 to 16 oz.) bag frozen corn
1 bell pepper, diced
1 onion, diced 
Salt and pepper to taste

Directions:

In a cast iron skillet over medium heat, cook the bacon until crispy.  If using smoked meat instead of bacon, add 1 tablespoon olive oil to the skillet first, then cook the meat until lightly browned.  Remove the cooked meat and place on a paper towel-lined plate.

In the same skillet, add the diced bell pepper and onion. Cook until the onion becomes translucent, and the pepper softens, about 4–5 minutes.

Stir in the frozen corn.  Cook, stirring frequently, for about 5 minutes until heated through.

Return the cooked meat to the skillet.  Season with salt and black pepper to taste.  Cook for another 2–3 minutes, then serve warm.

Tips for Best Success:

• Let bacon crisp fully for the best smoky flavor
• Don’t over-salt if using ham or smoked meat—they can already be salty
• Use fresh garden corn in summer for even better flavor
• A cast iron skillet gives the best texture and flavor

Variations & Substitutions:

• Use fresh corn cut off the cob instead of frozen
• Try green bell pepper instead of red
• Add jalapeño for a little heat
• Use sausage for a different smoky flavor
• Add a little shredded cheddar before serving

Serving Suggestions:

• Perfect with fried chicken or pork chops
• Great next to meatloaf or roast beef
• Serve with cornbread or biscuits
• Excellent for holiday meals and potlucks

How to Store:

• Refrigerator:  Store in an airtight container for up to 4 days
• Freezer: Freeze up to 2 months
• Reheating:  Warm in a skillet over medium heat or microwave until heated through

Frequently Asked Questions:

Can I use fresh corn instead of frozen?
Yes—fresh garden corn is actually the best version of this recipe.

Can I make this ahead of time?
Yes, it reheats very well for later meals.

What meat works best?
Bacon is the most popular, but ham, ring bologna, and smoked sausage are all excellent.

Do I have to use peppers?
No, you can leave them out if preferred.

Old-Fashioned Chicken and Rice with Mushroom Sauce

Tender chicken served over buttery seasoned rice with rich homemade mushroom gravy—a simple old-fashioned comfort food supper.

This recipe comes from my mother’s recipe file, where simple suppers were often the best ones.

She had a way of turning basic pantry ingredients into a meal that felt complete—rice, chicken, a little gravy, and somehow it tasted like comfort.

This seasoned rice recipe is one of those dependable dinners. Tender chicken served over buttery rice with homemade mushroom gravy made from simple ingredients already in the kitchen.

It’s not fancy, but it’s the kind of meal people remember.

Ingredients:

1 c. long-grain rice
2 c. water
1 tsp. powdered chicken bouillon
3 Tbs. butter, divided
1/2 lb. boneless skinless chicken breast, (about 1–2 breasts)
1/2 tsp.  seasoned salt
2 tsp.  olive oil
4 ounce can sliced mushrooms pieces & stems, drained
1 1/2 Tbs. flour
1 c. chicken broth
2 Tbs. milk
1/4 tsp. poultry seasoning

Directions:

In a medium saucepan, combine water, rice, and chicken bouillon.

Bring to a boil over medium-high heat. Cover, reduce heat to low, and simmer for 18–20 minutes, or until the water is absorbed, and the rice is tender.

Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.

Stir in 1 1/2 tablespoons butter and keep warm.

Cut the chicken breasts in half horizontally if thick. Season both sides with seasoned salt.

In a large cast iron skillet over medium heat, warm the olive oil.

Cook chicken for about 8–10 minutes per side, or until the internal temperature reaches 165°F.

Remove from skillet and cover to keep warm.

In the same skillet that you cooked the chicken in, melt the remaining 1 1/2 tablespoons butter.

Add mushrooms and sauté for 2–3 minutes.

Sprinkle flour over the mushrooms and cook, stirring constantly, for 1–2 minutes to remove the raw flour taste.

Slowly pour in chicken broth, milk, and poultry seasoning, stirring constantly.

Bring to a gentle bubble, then reduce heat and simmer for 2–3 minutes until thickened.

Return the chicken to the skillet and spoon mushroom gravy over the top.

Cook for 1–2 minutes until heated through.

Serve chicken and mushroom gravy over the seasoned rice.

Tips for Best Success:

• Let the rice rest before fluffing for better texture
• Use a meat thermometer so chicken stays juicy
• Add broth slowly to prevent lumps in the gravy
• Don’t skip cooking the flour first—it improves flavor

Variations & Substitutions:

• Use fresh mushrooms instead of canned
• Substitute turkey cutlets for chicken
• Add onions for extra flavor
• Use brown rice (adjust cooking time)
• Add a little garlic powder for deeper flavor

Serving Suggestions:

• Serve with green beans or steamed broccoli
• Add warm dinner rolls or biscuits
• Pair with a simple side salad
• Great with glazed carrots or corn

How to Store:

• Refrigerator:  Store in an airtight container for up to 4 days
• Freezer:  Freeze chicken and gravy separately for up to 2 months
• Reheating:  Warm gently on the stovetop or microwave with a splash of broth if needed

Frequently Asked Questions:

Can I use fresh mushrooms?
Yes—fresh sliced mushrooms work beautifully.

Can I make this ahead?
Yes, especially the rice and gravy. Reheat gently before serving.

Why is my gravy too thick?
Add a little extra chicken broth until it reaches your preferred consistency.

Can I use leftover cooked chicken?
Yes—just warm it gently in the gravy at the end.

Old-Fashioned Cream of Cheese Soup (From My Mother’s Recipe Box)

A rich, creamy homemade version of condensed cream of cheese soup made with simple pantry ingredients and no canned soup needed.

The price of cream of cheese soup has changed a lot since the last time I bought a can—probably over 20 years ago. Even then, it was something we only bought once in a while, maybe once a year if that.

I was so glad my mother had shared her homemade version. Like so many recipes in her kitchen, it used simple ingredients we already had on hand and tasted better than anything from a can.

This cream of cheese soup is rich, creamy, and perfect for replacing canned condensed soup in casseroles and comfort food recipes. It’s one of those simple recipes that quietly makes everything else better.

Ingredients:  

3 Tbs. butter
3 Tbs. flour
1/4 tsp. salt
1/4 tsp. dry mustard
1 c. milk (or 1 1/4 cups for a creamier soup)
1/2 c. cheddar cheese, shredded

Directions:

In a saucepan over low heat, melt the butter.

Gradually whisk in the flour, stirring constantly for 1 to 2 minutes to cook out the raw flour taste. Do not let the flour brown.

Whisk in the salt and dry mustard. Slowly pour in the milk, whisking constantly until the mixture is smooth.

Stir in the shredded cheddar cheese.

Simmer gently for 2 to 3 minutes, whisking constantly, until the soup thickens to a condensed soup consistency.

Do not let it come to a full boil.

Remove from heat once thickened and smooth.

Tips for Best Success:

• Use freshly shredded cheese for the smoothest texture
• Keep the heat low to prevent scorching
• Whisk constantly to avoid lumps
• Don’t let the soup fully boil, or it can separate

Variations & Substitutions:

• Use sharp cheddar for stronger flavor
• Try Colby Jack or Monterey Jack for a milder version
• Add a pinch of garlic powder for extra depth
• Use half-and-half for an even richer soup

Serving Suggestions:

• Use in casseroles and baked pasta dishes
• Add to potatoes for a cheesy side dish
• Stir into rice for a creamy comfort meal
• Use as a base for cheese sauce recipes

How to Store:

• Refrigerator:  Store in an airtight container for up to 4 days
• Freezer:  Freeze up to 2 months (texture may change slightly)
• Reheating:  Warm slowly over low heat, adding a splash of milk if needed

Frequently Asked Questions:

How much canned soup does this replace?
This recipe equals about 1 can of condensed cream of cheese soup.

Can I use pre-shredded cheese?
Yes, but freshly shredded melts smoother.

Why is my soup too thick?
It’s meant to be condensed. Add a little milk to thin it if needed.

Can I use this in casseroles?
Absolutely—this recipe is perfect for replacing canned soup.

Easy Apple Muffin Bread – Vintage Newspaper Recipe

 A soft, old-fashioned apple muffin bread made with tart apples, warm cinnamon, and a sweet cinnamon sugar topping.

This recipe came from an old newspaper clipping tucked into my mother’s recipe file, the kind she saved because she knew it would be worth making again.

She loved simple recipes like this—easy to stir together, dependable, and perfect for using up fresh apples. Recipes called “muffin bread” were especially popular because they had the soft texture of muffins but baked all at once like a loaf or skillet bread.

This apple muffin bread is soft, lightly spiced, and topped with a simple cinnamon sugar finish. It’s the kind of recipe that feels just right for breakfast, coffee time, or dessert after supper.

Ingredients:

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

Directions:

Preheat oven to 350°F. Grease or butter a 9- or 10-inch cast iron skillet.

In a large bowl, combine eggs, milk, 1/2 cup sugar, and melted butter. Beat well until fully blended.

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

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Fold in the chopped apples.

Pour the batter into the prepared skillet and spread evenly.

In a small bowl, mix 1 tablespoon sugar with 1/8 teaspoon cinnamon. Sprinkle evenly over the top of the batter.

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

Let cool for about 10 minutes before serving. Best served warm.

Tips for Best Success:

• Use tart apples like Granny Smith for the best flavor
• Don’t overmix the batter—stir just until combined
• Finely chopped apples help the cake bake evenly
• Let it rest 10 minutes before slicing so it sets properly

Variations & Substitutions:

• Add chopped walnuts or pecans for crunch
• Use nutmeg instead of allspice for a slightly different flavor
• Swap part of the white sugar for brown sugar for deeper flavor
• Drizzle with a simple vanilla glaze for dessert style

Serving Suggestions:

• Serve warm with coffee or hot tea
• Add a scoop of vanilla ice cream for dessert
• Great for breakfast with butter
• Delicious with whipped cream on top

How to Store:

• Room Temperature:  Cover tightly for up to 2 days
• Refrigerator:  Store up to 5 days
• Reheating:  Warm slices in the microwave for 15–20 seconds

Frequently Asked Questions:

Can I use sweet apples instead of tart?
Yes, but tart apples help balance the sweetness best.

Can I make this ahead of time?
Yes—this cake stays moist and reheats very well.

Can I freeze it?
Yes, wrap tightly and freeze for up to 2 months.

Do I need cast iron?
No, a similar-sized baking dish will also work.

1940s Beef and Rice Supper Pie (From My Mother’s Recipe Box)

A simple old-fashioned supper made with ground beef, rice, tomato sauce, and cheese—easy, filling, and straight from my mother’s 1940 recipe box.

This handwritten recipe came from my mother’s recipe box, dated 1943, and it was one she often made because it was simple, filling, and made good use of leftovers. 

I believe the recipe came from her mother, who, from what I have heard, was an excellent cook and baker.  She passed away before I was born, but her love of cooking was passed down to my mother, who then passed it down me.  I am passing it on to my son who also loves to cook and try new things.   

My mom usually used leftover rice from the night before, which made supper come together quickly. Sometimes she used cracker crumbs instead of bread crumbs for a slightly different flavor, depending on what she had on hand.

It wasn’t a fancy meal, but it was hearty and dependable—the kind of supper that fed a family well and always disappeared fast.

I left the salt and pepper amounts exactly as she had them written down, but you can always adjust the salt to suit your own taste.

Ingredients: 

1 pound ground beef
1/2 c. fine dry bread crumbs
1 onion, chopped
1 green bell pepper, chopped
1 1/2 tsp. salt
1/4 tsp. black pepper
2 (8-ounce) cans tomato sauce, divided
2 c. cooked rice
1/2 to 1 c. shredded cheddar, pepper jack, or Colby cheese

Directions: 

Preheat oven to 350°F. Grease a 10-inch pie pan.

In a large bowl, combine ground beef, bread crumbs, onion, bell pepper, salt, pepper, and 1/2 cup tomato sauce. Mix well.

Press the meat mixture evenly into the prepared pie pan, pressing it up the sides to form a crust.

In the same bowl, combine cooked rice, shredded cheese, and the remaining tomato sauce. Mix well.

Spoon the rice mixture into the ground beef shell.

Sprinkle additional cheese over the top if desired.

Bake for 35 to 40 minutes, or until the meat is fully cooked, and the top is hot and bubbly.

Let rest for a few minutes, then cut into pie-shaped slices.
Makes 6 servings.

Tips for Best Success:

• Use day-old rice for the best texture
• Don’t overpack the meat crust—press gently
• Let the pie rest before slicing for cleaner pieces
• Freshly shredded cheese melts better than pre-shredded

Variations & Substitutions:

• Use cracker crumbs instead of bread crumbs
• Try pepper jack for a little heat
• Add mushrooms for extra flavor
• Use brown rice instead of white rice
• Add a little garlic powder for extra seasoning

Serving Suggestions:

• Serve with green beans or buttered corn
• Pair with a simple garden salad
• Add warm biscuits or dinner rolls
• Great with sliced tomatoes in summer

How to Store:

• Refrigerator:  Store covered for up to 4 days
• Freezer:  Freeze baked slices up to 2 months
• Reheating: Warm in oven or microwave until heated through

Frequently Asked Questions:

Can I make this ahead of time?
Yes—assemble it earlier in the day and refrigerate until ready to bake.

Can I use leftover rice?
Yes—that’s actually the best way to make it.

Can I use a different cheese?
Absolutely—cheddar, Colby, pepper jack, or even mozzarella all work.

Why is my pie falling apart?
Let it rest a few minutes after baking so it can firm up before slicing.

Slice and Bake Refrigerator Cookies – Vintage Family Recipe

A simple old-fashioned cookie dough made ahead, chilled, sliced, and baked fresh—just like my mother used to make after supper or for an after school treat. 

My mother made refrigerator cookies often because they were practical, easy, and always ready when company stopped by or when we wanted dessert after supper, or as a midday treat.

She would mix up the dough earlier in the day, shape it into logs, and let it chill in the refrigerator until evening. After supper, she would slice and bake them fresh, so the house filled with that warm cookie smell.

Sometimes she even froze the dough for later, which made homemade cookies feel easy even on busy days. There was nothing quite like cookies served warm from the oven.

Ingredients:

1 c. butter
2 c. brown sugar
3 eggs
1 tsp. vanilla
2 tsp cream of tartar
1 tsp. baking soda
1 tsp. cinnamon
4 to 5 c. flour
1 c. chopped walnuts or pecans (optional)

Directions:

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

Beat in the eggs, one at a time, then add the vanilla.

Mix in the cream of tartar, baking soda, cinnamon, and 4 cups of flour.

Add additional flour, a little at a time, until the dough becomes stiff enough to shape.

Stir in chopped walnuts or pecans if using.

Divide dough into 2 equal portions and shape into logs. Wrap tightly in plastic wrap or waxed paper and refrigerate for at least 4 hours.

Preheat oven to 375°F.

Slice dough into 3/8-inch thick rounds. For cleaner slices, use a long piece of thread crossed underneath the dough and pulled upward.

Place cookies on a greased or parchment-lined baking sheet.

Bake for about 7 minutes, or until the edges are lightly golden.

Tips for Best Success:

• Start with 4 cups flour and add more only if needed
• Chill dough fully so it slices cleanly
• Use parchment paper for easier cleanup
• Don’t overbake—edges should be just lightly golden
• Thread slicing works beautifully for neat, even cookies

Variations & Substitutions:

• Use pecans or walnuts—or leave nuts out completely
• Add a little nutmeg for extra warm spice
• Roll the logs in cinnamon sugar before chilling
• Add raisins for an old-fashioned variation
• Use dark brown sugar for deeper flavor

Serving Suggestions:

• Serve warm after supper with coffee or tea
• Great for holiday cookie trays
• Perfect for after-school snacks
• Freeze dough logs for quick fresh cookies anytime

How to Store:

• Refrigerator:  Wrapped dough can be refrigerated up to 5 days
• Freezer:  Freeze dough logs up to 3 months
• Baked Cookies:  Store in an airtight container for up to 1 week

Frequently Asked Questions:

Can I freeze the dough?
Yes—this recipe freezes beautifully. Wrap tightly and thaw slightly before slicing.

Why is my dough too soft?
It likely needs more flour or more chilling time.

Can I make smaller cookies?
Yes—just slice thinner and reduce baking time slightly.

Do I have to use nuts?
No, the nuts are completely optional.

Old-Fashioned Marinated Pork Loin with Pepper-Onion Gravy

A simple, old-fashioned pork roast marinated for flavor and finished with a rich, savory sauce—straight from my mother’s kitchen. 

This recipe comes from my mother’s recipe file, where meals were built around what was on hand and what would feed the family well.

She had a way of taking a simple cut of meat and turning it into something flavorful and satisfying without much fuss. A marinade, a hot oven, and a good sauce at the end—that was often all it took.

This pork loin recipe is a perfect example. It’s straightforward, dependable, and finished with a savory sauce that brings everything together.

Ingredients: 

2 1/2 lb pork loin (shoulder end)
1/2 to 3/4 c. soy sauce (adjust to taste)
1 Tbsp. brown sugar
1/2 tsp. salt
1/4 tsp. pepper
1 c. beef stock
1 c. chicken stock
1/4 c. soy sauce
1 Tbs. granulated sugar
Pinch of cayenne pepper (to taste)
1/4 tsp. ginger
1 1/2 Tbsp cornstarch
1 1/2 Tbsp cold water
1 bell pepper, diced
1 onion, diced

Directions: 

In a large bowl or sealable bag, combine soy sauce, brown sugar, salt, and pepper.

Add pork and coat well. Cover or seal and refrigerate for 2–3 hours.

Preheat oven to 350°F.

Remove pork from marinade and place in a Dutch oven or roasting pan. Bake for 45–60 minutes, or until internal temperature reaches 145°F.

Remove from oven and let rest for 10 minutes before slicing. 

While the pork is resting, it is time to make the sauce.  

In a saucepan over medium-high heat, combine beef stock, chicken stock, soy sauce, sugar, cayenne, and ginger. Bring to a boil, then reduce to a simmer.

In a small cup or bowl, whisk the cornstarch and cold water until the mixture is smooth. Slowly pour the cornstarch mixture into the sauce, whisking constantly. Cook until the sauce is a medium thick consistency.

Stir in the peppers and onions. Turn the heat to medium low and cook for about 5 minutes or until the vegetables are tender.

Slice pork into 1/4-inch slices. Arrange on a platter and pour sauce over the top. Serve and enjoy.

Tips for Best Success:

• Don’t skip resting the pork—it keeps it juicy
• Use a meat thermometer for accuracy
• Slice against the grain for tenderness
• Taste sauce before thickening and adjust salt if needed

Variations & Substitutions:

• Use red or yellow bell peppers for a sweeter flavor
• Add garlic or fresh ginger for more depth
• Substitute low-sodium soy sauce to control salt
• Try pork tenderloin (reduce cooking time)

Serving Suggestions:

• Serve over white rice or egg noodles
• Pair with steamed vegetables or stir-fried greens
• Add a side of simple cucumber salad for balance

How to Store:

• Refrigerator: Up to 4 days
• Freezer: Up to 2 months
• Reheat gently with extra sauce or broth to keep moist

Frequently Asked Questions:

Can I marinate the pork overnight?
Yes, but reduce soy sauce slightly to avoid overly salty flavor.

Can I make the sauce ahead of time?
Yes, reheat and stir before serving.

Why is my pork dry?
It may be overcooked—remove at 145°F and let it rest.

Can I skip the vegetables?
Yes, the sauce works well on its own.

Homemade Condensed Cream of Chicken Soup

 A rich, homemade version of classic condensed soup—simple ingredients, no shortcuts, and full of real flavor.

This recipe comes from my mother’s recipe file, where making things from scratch was simply the way she cooked.

She rarely bought canned soups. Instead, she preferred to make her own so she knew exactly what went into them. It wasn’t complicated—it was just practical, and it tasted better.

This homemade cream of chicken soup is her way of replacing the canned version. It’s rich, creamy, and works perfectly in any recipe that calls for condensed soup.

Once you try this, it’s hard to go back to the can.

Ingredients: 

4 Tbsp butter
1/2 c. flour 
2 c. chicken broth
1 chicken bouillon cube or 1 tsp chicken bouillon powder (optional)
1 c. whole milk 
1/3 tsp. celery salt
1/3 tsp. onion powder
1/3 tsp. garlic powder
1/3 tsp. salt
1/3 tsp. pepper
1/2–1 cup finely diced cooked chicken (optional)

Directions: 

In a saucepan over medium heat, melt the butter.

Gradually whisk in the flour, stirring constantly for 3–5 minutes to cook out the raw flour taste. Do not brown. Remove from heat.

Gradually pour in 1/3 of the chicken broth, whisking constantly, so there are no lumps of flour.  Repeat with the next third of chicken broth.

Add the remaining chicken broth, chicken bouillon, milk, celery salt, onion powder, garlic powder, salt, and pepper.
 
Return the saucepan to the stove, over medium heat. This will thicken the soup.  

Whisk constantly until the mixture thickens to a condensed soup consistency.

Do not fully boil—remove from heat once thick.

Stir in finely diced cooked chicken if desired.

Tips for Best Success:

• Whisk constantly to prevent lumps
• Add liquid gradually—this is key for a smooth texture
• Keep heat moderate—high heat can cause scorching
• Warm milk helps prevent curdling and lumps

Variations & Substitutions:

• Use half-and-half for a richer soup
• Skip chicken for a smoother base (better for casseroles)
• Add a pinch of thyme or parsley for extra flavor
• Use low-sodium broth to control salt

Serving Suggestions:

• Use in casseroles, pot pies, or baked pasta dishes
• Stir into rice or noodles for a quick creamy side
• Thin slightly with broth for a simple soup

How to Store:

• Refrigerator: Up to 4 days
• Freezer: Up to 2 months
• To use: Thin with a little milk or broth if needed

Frequently Asked Questions:

How much does this equal in canned soup?
This recipe equals about 2 cans of condensed soup.

Can I use this in any recipe that calls for canned soup?
Yes—use it as a direct substitute.

Why is my soup too thick?
It’s meant to be condensed. Add a splash of milk or broth to thin.

Can I leave out the bouillon?
Yes, but it does add deeper flavor. 

Creamy Chicken Macaroni Bake (No Canned Soup)

A cozy, from-scratch comfort food classic made the way it used to be—simple, hearty, and full of real ingredients.

This recipe comes straight from my mother’s recipe box—the kind of meal she would make when there was leftover chicken that needed to be used up and a full day ahead of her.

She preferred cooking from scratch whenever she could, keeping things simple and practical. Meals like this weren’t fancy, but they were dependable, filling, and made with ingredients she trusted.

This creamy chicken macaroni bake is my version of how she would have made it—rich, comforting, and made without canned soups. Just a homemade sauce, tender chicken, and a warm, golden topping. 

Ingredients:

2 c. uncooked elbow macaroni
2 Tbs. butter
1 c. sliced fresh mushrooms (optional)
1 onion, minced
4 Tbs. butter
1/4 c. flour
2 c. chicken broth
1 to 1 1/4 c. milk
1 1/2 c.shredded cheddar cheese
1 tsp. tarragon leaves
1/2 tsp. garlic powder
1/4 tsp. onion powder
salt and pepper to taste
2 c. diced, cooked chicken or turkey
1 c. frozen peas, thawed
1/4 c. buttered bread crumbs

Directions:

Preheat oven to 350° F.

Cook the macaroni in salted boiling water according to package directions. Drain and set aside.

In a cast iron Dutch oven, melt 2 Tbsp butter over medium heat.

Add mushrooms and onion. Cook, stirring frequently, until tender (do not brown). Remove from the pot and set aside.

In the same Dutch oven, melt 4 Tbsp butter over medium-low heat.

Stir in flour and cook for 1 minute.

Slowly whisk in chicken broth, stirring constantly.
Add milk and continue stirring until the sauce is smooth and thickened, about 3–5 minutes.

Stir in cheddar cheese, tarragon, garlic powder, and onion powder. Season with salt and pepper to taste. Continue stirring until melted and creamy.

Add the cooked onion, mushrooms, chicken, peas, and macaroni. Stir until everything is evenly coated.

Cover and bake for 30 minutes.

Stir, then sprinkle buttered bread crumbs over the top.

Bake uncovered for an additional 10 minutes, until the topping is golden.

Tips for Best Success:

• Shred your own cheese for a smoother sauce (pre-shredded can be grainy)
• Keep heat moderate when making the sauce to prevent scorching
• Don’t overcook the pasta—it will continue baking in the oven
• If the mixture looks thick before baking, add a splash of milk

Variations & Substitutions:

• Swap peas for broccoli or mixed vegetables
• Use rotisserie chicken for convenience
• Replace cheddar with Colby Jack or Monterey Jack
• Add a pinch of Dijon mustard for deeper flavor
• Use turkey instead of chicken (great for leftovers)

Serving Suggestions:

• Serve with a simple green salad
• Add buttermilk biscuits or crusty bread
• Pair with steamed green beans or carrots
• Great as a complete one-dish meal for busy evenings

How to Store:

• Refrigerator: Store covered up to 4 days
• Freezer: Up to 2 months (best without topping)
• Reheating: Warm in oven or microwave with a splash of milk to keep it creamy

Frequently Asked Questions:

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

Can I freeze it after baking?
Yes, though the texture is best if frozen before baking.

Why is my sauce too thick?
Pasta absorbs liquid as it bakes. Add a little milk before or after baking to loosen it.

Can I skip the mushrooms?
Absolutely—they’re optional, and the recipe will still be delicious. 

Buttery Garlic Rice

A simple, comforting side dish from my grandmother’s kitchen—full of rich butter and bold garlic flavor.

This recipe came from my grandmother, and it’s one I’ve always remembered—not just for the flavor, but for the garlic she grew herself. It was huge compared to anything from the store, and it gave this dish such a deep, rich flavor.

She would serve this buttery garlic rice as a simple side dish, or sometimes add chicken to make it a full meal. It’s one of those recipes that doesn’t need much—just a few ingredients, cooked the right way, and it turns out comforting and delicious every time.

Ingredients:

6 tablespoons butter
8–12 garlic cloves, minced (or 2 1/2 teaspoons minced garlic)
1 1/2 cups long grain white rice
2 1/2 cups chicken broth
Salt and pepper, to taste

Directions: 

In a large saucepan over medium-low heat, melt the butter.

Add the rice and stir frequently until it turns a light golden color, about 2–3 minutes.

Stir in the garlic and cook for about 30 seconds, just until fragrant.

Pour in the chicken broth and bring to a boil.

Once boiling, cover with a lid and reduce the heat to low. Simmer for 15–20 minutes, or until the rice is tender and the liquid is absorbed.

Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.

Season with salt and pepper to taste before serving.

Tips for Best Success:

• Toasting the rice adds extra flavor—don’t skip this step
• Add garlic after the rice browns slightly to prevent burning
• Keep heat low while simmering to avoid scorching
• Let the rice rest before fluffing for the best texture
• Use good-quality broth for deeper flavor

Variations & Substitutions:

• Add chicken: Stir in cooked, shredded chicken for a full meal
• Use garlic powder: Substitute 1–1 1/2 teaspoons if needed
• Extra buttery: Add 1–2 tablespoons butter at the end
• Herb twist: Add parsley or thyme for freshness
• Vegetarian: Use vegetable broth instead of chicken broth

Serving Suggestions:

• Serve as a side with roasted chicken or beef
• Use as a base for a simple chicken and rice bowl
• Pair with grilled vegetables
• Add a fried egg on top for a quick meal
• Serve alongside soups or stews

How to Store:

• Refrigerator: Store in an airtight container for up to 4 days
• Freezer: Freeze for up to 2 months
• To reheat:  Add a splash of broth or water and warm on the stovetop or in the microwave

Frequently Asked Questions:

Can I use brown rice instead?
Yes, but increase the liquid and cooking time accordingly.

Why is my rice mushy?
Too much liquid or overcooking can cause this. Stick to the measurements and timing.

Can I make this ahead of time?
Yes, it reheats well with a little added liquid.

Can I use pre-minced garlic?
Yes, 2 1/2 teaspoons works well as a substitute.

What type of rice works best?
Long grain white rice gives the best texture for this recipe.

Old-Fashioned Fry Bread (Soft, Fluffy & Perfect for Tacos)

A treasured recipe from my mother’s recipe box—golden, pillowy fry bread that’s just as good for savory tacos as it is with butter and honey.

This fry bread recipe comes straight from my mother’s recipe box, shared years ago by a close family friend. It’s one of those simple, dependable recipes that always turns out just right.

The dough fries up light and fluffy on the inside with a golden, slightly crisp exterior. It’s incredibly versatile—perfect for taco night or served warm with butter, honey, or a sprinkle of cinnamon sugar.

Recipes like this are the kind you hold onto. They’re not fancy, but they’re the ones everyone remembers.

Ingredients:

1 2/3 cups milk
4 Tbs. butter
1 Tbs. sugar
1 package (2 1/4 tsp.) fast-rise yeast
1 egg, beaten
4 to 4 1/2 c. flour
Oil for frying

Directions:

Prepare a baking sheet lined with parchment paper. Set aside.

In a saucepan over medium-low heat, combine the milk and butter. Heat slowly, stirring constantly to prevent scorching. When small bubbles form around the edges and the temperature reaches 180°F, remove from heat.  Allow the mixture to cool to 110°F.

In a large mixing bowl, combine the sugar and yeast. Pour in the cooled milk mixture and stir until dissolved. Let sit in a warm place for 8–10 minutes, until foamy.

Add the beaten egg and 1 cup of flour. Stir well with a wooden spoon for 1–2 minutes.

Gradually add the remaining flour, one cup at a time, until the dough becomes too stiff to stir.

Turn the dough onto a lightly floured surface and knead for about 10 minutes, until smooth and elastic.

Place the dough in a lightly greased bowl, turning to coat all sides. Cover with a tea towel and let rise in a warm place for about 1 hour, or until doubled in size.

Roll the dough out to about 1/2-inch thickness and cut into squares. You can make them any size you like. For larger fry bread (perfect for tacos), you’ll get about 6 pieces. If you prefer smaller ones, cut the dough into about 10 squares.

Place on the prepared baking sheet, cover, and let rise again in a warm place for 20–30 minutes.

In a heavy skillet (cast iron works well), heat oil to 350°F.

Carefully add one piece of dough at a time to the hot oil. Fry for 2–3 minutes, or until golden brown. Turn and cook the other side.

Remove and place on a paper towel-lined plate. Repeat with remaining dough.

Tips for Best Success:

• Let the milk cool properly before adding yeast—too hot will kill it
• Don’t rush the rise time; it creates that soft, fluffy texture
• Keep oil temperature steady at 350°F for even cooking
• Avoid overcrowding the pan—fry one or two at a time
• Roll evenly, so all pieces cook at the same rate

Variations & Substitutions:

• No egg: You can omit the egg for a slightly simpler dough
• Sweet version: Add an extra tablespoon of sugar
• Whole wheat: Substitute up to 1 cup of flour with whole wheat flour
• Smaller pieces: Cut into strips or rounds instead of squares
• Quick topping twist: Brush with melted butter and sprinkle with cinnamon sugar right after frying

Serving Suggestions:

• Use as a base for tacos or Navajo-style fry bread
• Serve warm with butter and honey
• Top with powdered sugar for a simple treat
• Sprinkle with cinnamon sugar for a dessert-style version
• Pair with soups or stews as a side

How to Store:

• Room temperature: Store in an airtight container for up to 2 days
• Refrigerator: Up to 4 days (reheat before serving)
• Freezer: Freeze in layers with parchment between pieces for up to 2 months
• To reheat: Warm in a skillet or oven at 300°F until heated through

Frequently Asked Questions:

Can I make the dough ahead of time?
Yes, you can refrigerate the dough after the first rise. Let it come to room temperature before rolling out.

Why didn’t my dough rise?
Most likely the milk was too hot, or the yeast was inactive. Make sure the liquid is around 110°F.

Can I use instant yeast?
Yes, and you can skip the proofing step if desired, though it’s still helpful for consistency.

What oil is best for frying?
Use a neutral oil like vegetable oil or canola oil.

Can I bake this instead of frying?
This recipe is designed for frying. Baking will result in a very different texture. 

Old-Fashioned Creamy Hamburger Potato Soup

This old-fashioned hamburger potato soup is rich, creamy, and comforting—made with ground beef, potatoes, and cheese for an easy family dinner. 

This creamy potato and hamburger soup is one of those simple meals that proves you don’t need complicated ingredients to make something truly satisfying.

My mom always believed that meals didn’t have to be fancy—especially when you’re watching your pennies. What mattered most was that it tasted good and gave you more time to spend with your family.

This soup is hearty, creamy, and filling, made with everyday ingredients like ground beef, potatoes, and a handful of vegetables. It’s the kind of meal that warms you up and makes everyone feel at home.

Ingredients:

1 pound ground beef
1 onion, diced
2 garlic cloves, minced
4 c. beef broth
4 c. of peeled & diced Russet potatoes
1 1/2 c. frozen vegetable mix
2 tsp. dried basil
1 1/2 tsp. parsley flakes
3/4 c. milk
1 1/2 Tbs. cornstarch
Salt and pepper to taste
8 ounces cheddar, pepper jack or your favorite cheese cubed

Directions:  

In a large cast iron Dutch oven over medium heat, cook the ground beef and diced onion until the beef is browned and the onion is tender. Drain excess grease if needed.

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

Add the potatoes, beef broth, frozen vegetables, basil, and parsley. Stir to combine.

Bring the mixture to a gentle boil, then reduce heat to low. Cover and simmer, stirring occasionally, until the potatoes are tender (about 15–20 minutes).

In a small bowl, whisk the cornstarch into the milk until smooth.

Gradually stir the milk mixture into the soup. Cook, stirring constantly, until the soup thickens.

Season with salt and pepper to taste.

Stir in the cubed cheese. Cover and let sit for a few minutes, stirring occasionally, until the cheese is fully melted and incorporated.

Ladle into bowls and serve warm.

Tips for Best Success:

• Dice potatoes evenly so they cook at the same rate
• Drain excess grease from beef for a cleaner flavor
• Stir frequently after adding cornstarch to prevent lumps
• Add cheese slowly and stir gently to keep the soup smooth
• If soup thickens too much, add a splash of broth or milk

Variations & Substitutions:

• Lighter Version: Use ground turkey instead of beef
• No Frozen Veg Mix: Use fresh carrots, corn, or peas
• Extra Creamy: Replace part of the milk with half-and-half
• Different Cheese: Try Colby Jack, Monterey Jack, or Velveeta-style cheese for extra smoothness
• Add Bacon: Stir in cooked bacon for extra flavor
• Spicy Version: Use pepper jack and add a pinch of red pepper flakes

Serving Suggestions:

• Serve with crusty bread or biscuits
• Pair with a simple green salad
• Add crackers for dipping
• Top with extra shredded cheese or fresh parsley

How to Store:

• Refrigerator: Store in an airtight container for up to 3–4 days
• Reheat: Warm gently on the stovetop or microwave, adding a splash of milk if needed
• Freezing: Can be frozen, but texture may change slightly due to potatoes and dairy

Frequently Asked Questions:

Can I make this ahead of time?
Yes, and the flavors deepen even more after a day in the fridge.

Why is my soup too thick?
Add more milk or broth to reach your desired consistency.

Can I use a different type of potato?
Yes—Yukon gold works well and gives a slightly creamier texture.

Can I skip the cornstarch?
Yes, but the soup will be thinner.

What’s the best cheese to use?
Cheddar is classic, but any good melting cheese works well. 

Old-Fashioned Coconut Pecan Praline Cookies

These no-bake coconut pecan praline cookies are sweet, chewy, and full of rich caramel flavor—an easy heirloom dessert recipe.

These no-bake coconut praline cookies are one of those special treats that feel more like candy than cookies. They come from my mother’s recipe file, and I always think of my aunt when I make them—she would have these ready whenever we came to visit.

Even though I don’t usually prefer nuts in cookies or fudge, this recipe has always been the exception. The combination of toasted coconut, pecans, and that rich, buttery praline mixture is just too good to pass up.

They’re simple to make, don’t require an oven, and set up into sweet little clusters that are perfect for sharing—or keeping all to yourself.

Ingredients: 

2 c. brown sugar
1/2 c. granulated sugar
1/2 c. evaporated milk
1/2 c. light corn syrup
1/2 c. (1 stick) salted butter 
1 tsp. vanilla extract
2 c. unsweetened flaked coconut
2 c. chopped pecans
1 tsp. flaked sea salt

Directions:

Line a large baking sheet with parchment paper and set aside.

 In a large saucepan over medium heat, combine the brown sugar, granulated sugar, evaporated milk, corn syrup, and butter. Stir constantly until the butter is melted and the mixture is smooth.

Bring the mixture to a boil. Once boiling, stop stirring and allow it to cook until it reaches 235°F (soft-ball stage). This usually takes about 3–5 minutes.

Remove the pan from heat and stir in the vanilla extract.

Add the coconut and chopped pecans. Stir with a wooden spoon until the mixture thickens slightly and begins to cool, about 4–5 minutes.

Using a tablespoon, drop spoonfuls onto the prepared baking sheet.

Lightly sprinkle each cookie with flaked sea salt.

Allow the cookies to cool completely until set.

Tips for Best Success:

• Use a candy thermometer for accuracy—temperature is key
• Do not stir while boiling, or the texture may become grainy
• Work quickly once the mixture thickens—it sets fast
• If cookies don’t set, the mixture likely didn’t reach temperature
• If too thick, you can add a tiny splash of milk and gently rewarm

Variations & Substitutions:

• No Nuts: Omit pecans (texture will be softer and more candy-like)
• Add Chocolate: Drizzle melted chocolate over the tops after setting
• Toasted Coconut: Lightly toast for deeper flavor
• Different Nuts: Try walnuts instead of pecans
• Extra Salted Caramel Flavor: Add a pinch of salt to the mixture itself

Serving Suggestions:

• Serve as a sweet treat with coffee or tea
• Add to holiday cookie trays
• Package for gifting
• Pair with vanilla ice cream for a simple dessert

How to Store:

• Room Temperature: Store in an airtight container for up to 5 days
• Refrigerator: Keeps up to 1–2 weeks (firmer texture)
• Freezing: Freeze in layers for up to 2 months

Frequently Asked Questions:

Why didn’t my cookies set?
The mixture likely didn’t reach 235°F. Temperature is key for proper texture.

Why are my cookies grainy?
Stirring during the boiling stage can cause sugar crystallization.

Can I make these without a thermometer?
Yes—use the soft-ball test (a drop in cold water forms a soft ball).

Can I double the recipe?
Yes, but work quickly when dropping cookies—they set fast.

Are these cookies or candy?
They’re really a bit of both—soft praline candy in cookie form. 

Pork Chop Scalloped Potato Casserole

A comforting pork chop scalloped potato casserole made with tender pork chops, creamy sauce, and layers of potatoes—an easy heirloom family recipe. From my mother's recipe box.

This pork chop scalloped potato casserole is one of those hearty, comforting meals that always brought everyone to the table. It’s a simple recipe from my mother’s recipe box, made with everyday ingredients and baked slowly until everything is tender and full of flavor.

The pork chops rest right on top of layers of creamy potatoes, soaking up all that rich, homemade sauce as it bakes. It’s the kind of meal that fills the kitchen with warmth and makes you look forward to dinnertime.

Recipes like this don’t need anything fancy—they’re built on simple steps and good ingredients, just the way home cooking should be.

Ingredients:

4 bone-in pork chops, about 1-inch thick
Salt and pepper, to taste
1 Tbs. olive oil
1 onion, thinly sliced
3 cloves garlic, minced
3 Tbs. flour
1 1/2 c. milk (or 2 c. for extra creamy potatoes)
1 c. chicken broth
2 pounds potatoes, thinly sliced
1 c. shredded cheddar cheese
1 tsp. paprika
Fresh parsley, chopped (for garnish)

Directions:

Preheat oven to 350°F.

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

In a cast iron skillet over medium-high heat, heat the oil. Sear the pork chops for 3–5 minutes per side, until golden brown. Remove and set aside.

In the same skillet, add the onion and garlic. Cook, stirring, until the onion is softened and translucent.

Sprinkle in the flour and cook, stirring constantly, for 1 minute to remove the raw flour taste.

Gradually whisk in the milk and chicken broth. Cook, stirring, until the sauce thickens. Be sure to scrape the bottom of the skillet to get the flavorful bits into the sauce.  Remove from heat.  

Lightly butter a casserole dish. Layer half of the sliced potatoes evenly in the bottom.

Pour half of the sauce over the potatoes, then sprinkle with half of the cheese.

Repeat with the remaining potatoes, sauce, and cheese.

Sprinkle paprika evenly over the top.

Place the seared pork chops on top of the potato layers.

Cover and bake for 1 hour.

Remove the cover and bake an additional 15–20 minutes, or until the potatoes are tender and the pork reaches an internal temperature of 145°F (or higher for more tenderness).

Let stand for 10 minutes before serving. Garnish with fresh parsley if desired.

Tips for Best Success:

• Slice potatoes thin and evenly (a mandoline helps) for even cooking
• Don’t skip searing—it adds a lot of flavor
• Stir the sauce constantly to avoid lumps
• If potatoes aren’t tender, cover and bake a bit longer
• Let it rest before serving so the sauce sets properly

Variations & Substitutions:

• No Cheese Version: Omit cheese for a more traditional scalloped potato style
• Extra Creamy: Replace part of the milk with heavy cream
• Add Vegetables: Layer in mushrooms or thinly sliced carrots
• Boneless Pork Chops: Can be used, but reduce cooking time slightly
• Different Cheese: Try Colby Jack or Gruyère for a richer flavor
• Herb Addition: Add thyme or rosemary to the sauce

Serving Suggestions:

• Serve with green beans or buttered peas
• Add a simple side salad for balance
• Pair with warm dinner rolls or biscuits
• A side of applesauce complements the pork nicely

How to Store:

• Refrigerator: Store in an airtight container for up to 3–4 days
• Reheat: Warm in the oven (covered) or microwave until heated through
• Freezing: Can be frozen, though potatoes may soften slightly upon thawing

Frequently Asked Questions:

Can I make this ahead of time?
Yes—assemble the casserole, cover, and refrigerate. Bake when ready (add a few extra minutes).

Why are my potatoes still firm?
They may be sliced too thick. Continue baking covered until tender.

Do I have to sear the pork chops first?
You can skip it, but searing adds much better flavor.

Can I use russet or Yukon gold potatoes?
Yes—both work well. Yukon golds will be slightly creamier.

Is the pork safe at 145°F?
Yes, that’s the recommended safe temperature. Cooking higher will make it more tender.

 

Fresh Garden Pico de Gallo

A fresh homemade salsa recipe made with ripe tomatoes, lime juice, and simple spices. This easy, chunky garden salsa from my mother’s recipe box is perfect for dipping, tacos, and more.

This fresh salsa is one of those recipes that feels like it came straight from the garden to the table. Tucked into my mother’s recipe box, it’s simple, vibrant, and full of fresh flavor.

It’s the kind of recipe that doesn’t rely on anything fancy—just ripe tomatoes, crisp vegetables, a squeeze of lime, and a handful of spices. My mother would often adjust it depending on what she had on hand, sometimes adding cilantro, sometimes leaving it out, but it always turned out delicious.

After a short rest, the flavors come together beautifully, creating a salsa that’s bright, slightly zesty, and perfect for sharing.

Ingredients:

4 large ripe red tomatoes
1 onion
1 bell pepper
1 medium jalapeño or serrano
1 stalk celery
2 garlic clove
1/2 c. cilantro (Optional)
2 Tbs. lime juice
1 tsp. mustard seed
1 tsp. coriander seed, crushed
1/2 tsp. cumin
1/2 Tbs vinegar
Salt to taste 

Directions:

Finely chop the tomatoes, onion, bell pepper, jalapeño (or serrano), celery, garlic, and cilantro (if using).
Place all chopped vegetables in a large bowl and gently mix to combine.
Add the lime juice, mustard seeds, crushed coriander seeds, cumin, vinegar, and salt to taste. Stir well.
Let the salsa rest for at least 30 minutes to allow the flavors to blend.
Taste and adjust seasoning as needed before serving.

Tips for Best Success:

• Use fully ripe tomatoes for the best flavor and natural sweetness
• Remove some seeds from tomatoes if you prefer a less watery salsa
• Chop ingredients evenly for a better texture
• Letting it rest is key—don’t skip this step
• Start light with salt, then adjust after resting

Variations & Substitutions:

• No Cilantro: Simply leave it out (just like your mother sometimes did)
• Milder Salsa: Remove seeds and membranes from the jalapeño
• Spicier Version: Use serrano peppers or add an extra pepper
• No Mustard Seed: Can omit if you prefer a more traditional flavor
• Add Fruit: Try diced mango or pineapple for a sweet twist
• Roasted Version: Lightly roast tomatoes and peppers for deeper flavor

Serving Suggestions:

• Serve with tortilla chips
• Spoon over tacos, burritos, or nachos
• Use as a topping for grilled chicken or fish
• Add to scrambled eggs or omelets
• Serve alongside burgers or sandwiches

How to Store:

• Refrigerator: Store in an airtight container for up to 3–4 days
• Stir before serving, as juices may settle
• Best enjoyed fresh within the first 1–2 days

Frequently Asked Questions:

Can I make this ahead of time?
Yes, and it actually tastes better after a few hours in the fridge.

Why is my salsa watery?
Tomatoes release juice naturally. You can drain a little or remove seeds before chopping.

Can I blend this salsa?
You can, but it will change the texture to more of a smooth salsa rather than chunky.

Is the mustard seed necessary?
No, but it adds a subtle depth that makes this recipe unique.

Can I use bottled lime juice?
Fresh lime juice is best, but bottled will work in a pinch.
 

Creamy Bacon Chicken Skillet (From My Mother’s Recipe Box)

A rustic one-pan bacon chicken recipe with a creamy sauce and savory herbs, passed down from my mother’s recipe collection.

There’s something special about recipes that come from a handwritten card or a well-loved recipe box. This creamy bacon chicken is one of those meals—simple ingredients, cooked in a cast iron skillet, and full of comforting, familiar flavors.

My mother made this with her own homemade hot sauce, which gave it a gentle warmth and depth that you just can’t quite replicate from a bottle—but it’s still absolutely delicious as written here. The crispy bacon, tender chicken, and rich, creamy sauce come together into a meal that feels both hearty and homey.

It’s the kind of recipe that doesn’t try too hard—it just works. And those are often the very best ones.

Ingredients:

4 to 6 slices bacon, drippings reserved
1 1/2 to 2 pounds chicken thighs
salt and pepper, to taste
3 Tbs. flour
1/4 tsp. red pepper flakes (optional)
2 tsp. poultry seasoning
1 Tbs. butter
1 onion or 4 green onions, thinly sliced
1 clove garlic, minced
1 1/4 c. chicken broth
3/4 c. sour cream or heavy whipping cream

Directions: 

In a heavy cast iron skillet, cook the bacon over medium-high heat until crisp, about 8–10 minutes. Transfer to a paper towel-lined plate. Once cool, crumble into pieces. Reserve 2 tablespoons of bacon drippings in the skillet.

In a shallow bowl, combine the flour, red pepper flakes (if using), and poultry seasoning.

Season the chicken thighs with salt and pepper, then dredge both sides in the flour mixture.

In the same skillet over medium heat, add the chicken. Cook for 8–10 minutes on the first side until golden brown. Flip and cook an additional 12–15 minutes, or until fully cooked. Internal temperature should reach at least 165°F (or 175–185°F for more tender thighs). Adjust heat as needed to prevent burning.

Remove the chicken and set aside on a plate to keep warm.

Add the butter, onion, and garlic to the skillet. Cook, stirring, until the onions are softened and translucent.

Pour in the chicken broth and bring to a gentle boil, scraping up any browned bits from the bottom of the pan.

Reduce heat to low and stir in the sour cream or heavy cream. Heat gently until warmed through—do not boil.

Return the chicken and bacon to the skillet. Simmer gently until everything is heated through.

Serve warm and enjoy.

Tips for Best Success:

Use a cast iron skillet for the best flavor—it builds a richer sauce from the browned bits.
Don’t rush the chicken browning; that golden crust adds depth to the dish.
Keep the heat low after adding sour cream to prevent curdling.
If your sauce seems too thick, add a splash of broth to loosen it.
Let the chicken rest a few minutes before serving to keep it juicy.

Variations & Substitutions:

• With Hot Sauce (Original Style): Add a few dashes of your favorite hot sauce to the sauce for that homemade touch.
• Boneless Chicken Breasts: Use instead of thighs, but reduce cooking time to avoid drying out.
• Extra Creamy: Use all heavy cream instead of sour cream.
• Dairy-Free Option: Substitute coconut cream (flavor will change slightly).
• Add Mushrooms: Sauté sliced mushrooms with the onions for extra richness.
• Herb Boost: Add fresh thyme or parsley at the end.

Serving Suggestions:

• Serve over mashed potatoes to soak up the sauce
• Pair with buttered egg noodles or rice
• Add a side of green beans or roasted carrots
• Serve with warm biscuits or crusty bread

How to Store:

• Refrigerator: Store in an airtight container for up to 3–4 days
• Reheat: Warm gently on the stovetop over low heat or in the microwave in short intervals
• Freezing: Not recommended if using sour cream (may separate), but acceptable with heavy cream

Frequently Asked Questions:

Can I use chicken breasts instead of thighs?
Yes, but reduce cooking time and watch closely to avoid overcooking.

Why did my sauce curdle?
The heat was likely too high after adding sour cream. Keep it at a low simmer only.

Can I make this ahead of time?
Yes—prepare fully, then reheat gently before serving.

Is this recipe spicy?
Not unless you add the red pepper flakes or hot sauce.

Can I double the sauce?
Absolutely—just increase broth and cream proportionally.
 

From-Scratch Sourdough Crackers

Crispy, flavorful crackers made from sourdough discard with simple pantry ingredients.

This recipe is a wonderful way to use up sourdough starter discard—something my mom would have appreciated, since nothing ever went to waste in her kitchen.

With just a handful of simple ingredients, you can turn leftover starter into crispy, flavorful crackers. Sometimes she would add herbs or a little extra seasoning—occasionally even a dash of her homemade hot sauce—to give them a bit of character.

They’re easy to make, endlessly customizable, and perfect for snacking or serving with cheese and dips.

Ingredients: 

1 c. all-purpose or whole wheat Flour
1/2 tsp. flaky sea salt
4 Tbs. butter, room temperature
2 Tbs. dried herbs, of your choice, optional
1/4 to 1/3 c. finely grated hard cheese (Parmesan, Asiago, extra-sharp aged cheddar)
1 c. sourdough starter, unfed/discard
Olive oil, for brushing
coarse salt,  for sprinkling on top

Directions:

In a large bowl, combine flour, salt, butter, herbs (if using), and cheese. Mix until crumbly.

Stir in the starter until a soft dough forms.
Dough should be smooth and workable, not sticky.

Divide dough in half. Shape into flat rectangles, wrap, and refrigerate for 1–2 hours until firm.

Preheat oven to 350°F.

On lightly floured parchment, roll dough very thin—about 1/16 inch thick.
Transfer to baking sheet
Move parchment with dough onto a baking sheet.

Brush lightly with oil. Sprinkle with coarse salt. Cut into 1 to 1 1/4-inch squares using a knife or pizza cutter.

Prick each cracker with a fork to prevent puffing.

Bake for 10 minutes, rotate pan, then bake another 10–15 minutes until golden and crisp.

Cool completely on the pan or a rack—they will crisp more as they cool.

Tips for Best Success:

• Roll dough very thin for crisp crackers
• Chill dough—it makes rolling easier
• Don’t skip docking (fork holes)
• Watch closely at the end—edges brown fast
• Let cool completely before storing

Variations & Substitutions:

• Spicy version: Add a dash of hot sauce or cayenne ❤️
• Garlic crackers: Add 1/2 tsp garlic powder
• Everything seasoning: Sprinkle on top before baking
• Cheese-free: Omit cheese for a simpler cracker
• Whole wheat: Use whole wheat flour for a nuttier flavor

Serving Suggestions:

• Serve with cheese boards
• Pair with soups or chili
• Enjoy with dips or spreads
• Snack on their own

How to Store:

• Room temperature: Airtight container, up to 1 week
• Freeze: Up to 2 months
• If they soften, re-crisp in oven for a few minutes

Frequently Asked Questions:

Why aren’t my crackers crispy?
They may be too thick—roll thinner or bake longer.

Can I skip chilling?
Not recommended—the dough will be harder to handle.

Can I use active starter?
Yes, but discard gives the best flavor and texture.

Do I have to use cheese?
No—it’s optional but adds great flavor.