Easy Homemade Steak Fries with Parmesan Romano

Mom's easy steak fries are packed with herbs and cheesy flavor, making them a regular on our family dinner table.

These homemade steak fries are so good that my kids add them to their meal rotation several times a month! This is my mom's recipe for making oven-baked steak fries, and it is one of those family favorites that I have happily carried on through the years.

Growing up, we often had potatoes on the table. Whether Mom made boiled potatoes, baked potatoes, mashed potatoes, or included potatoes as part of the main dish, they were a regular part of our meals.

There are several reasons I have continued that tradition. Potatoes are inexpensive, filling, and incredibly versatile. You can prepare them in so many different ways, making them a practical ingredient for stretching your grocery budget.

Mom knew potatoes had health benefits, Potatoes are a nutritional powerhouse containing vitamin B6, vitamin C, fiber, protein and iron.  They contain more.potassium then a banana, and potatoes are low in calories.  

These steak fries are seasoned with basil, parsley, garlic, onion, and a little seasoned salt. The Parmesan Romano cheese adds a wonderful savory flavor and helps give the fries a delicious, golden finish.

They are a simple, affordable side dish that goes with so many meals. Whether you're serving them with burgers, chicken, or a favorite sandwich, these homemade steak fries are a delicious way to put potatoes on the menu.

Ingredients:

4 russet potatoes
1 Tbs. olive oil
1 1/2 tsp. basil
1 1/2 tsp. parsley flakes
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. seasoned salt
1/4 tsp. pepper
1/2 c. grated Parmesan Romano cheese

Directions:

Preheat the oven to 350°F. Lightly spray a 15 × 10 × 1-inch baking pan with olive oil.

Scrub the potatoes and cut each one lengthwise in half. Cut each half into 3 wedges.

Place the wedges in a large bowl of ice water and soak for 20–30 minutes. This step is optional, but it helps remove some excess starch.

Drain the potatoes if you soaked them. Pat them completely dry with a clean, lint-free kitchen towel or paper towels.

Place the potatoes in a large bowl. Pour the olive oil over them and toss until all the wedges are evenly coated.

In a small bowl, combine the basil, parsley flakes, garlic powder, onion powder, seasoned salt, black pepper, and grated Parmesan Romano cheese. Stir until evenly mixed.

Sprinkle the seasoning mixture over the oiled potato wedges. Toss until the potatoes are evenly coated.

Arrange the wedges in a single layer on the prepared baking pan.

Bake for 25 minutes.  Remove the potatoes from the oven and turn them over.  Return them back to the oven to bake for another 20 to 30 minutes, or until the potatoes are golden brown on the outside and tender on the inside. Baking time will vary depending on the size and thickness of your wedges.

Serve warm.

Tips for Best Success:

• Cut the wedges evenly. Try to keep the potato wedges similar in thickness so they cook at about the same rate.
• Dry the potatoes well. If you soak them, remove as much moisture as possible before adding the oil and seasonings.
• Don't overcrowd the pan. Arrange the wedges in a single layer with a little space between them. Use two pans if necessary.
• Turn the fries halfway through baking. This can help them brown more evenly on both sides.
• Watch the cheese toward the end. Parmesan Romano can brown quickly, so check the fries as they approach the end of the baking time.
• Check for tenderness. The outside should be golden, and a fork should slide easily into the thickest part of a wedge.

Variations and Substitutions:

• Garlic Parmesan steak fries. Add a little extra garlic powder or use freshly grated Parmesan for a stronger garlic and cheese flavor.
• Smoky steak fries. Add 1/2 teaspoon smoked paprika for a smoky flavor and a deeper color.
• Italian herb fries. Replace the basil and parsley with 1 tablespoon Italian seasoning.
• Try a different cheese. Use grated Parmesan, Romano, or a combination of the two. Asiago is another option for a different savory flavor.
• Add a little heat.Add a pinch of cayenne pepper or red pepper flakes if you like your steak fries with a little kick.

Serving Suggestions:

These Parmesan Romano steak fries are a versatile side dish that pairs well with everyday family meals.

• Burgers and sandwiches
• Chicken dinners
• Steak or pork chops
• Dipping sauces, like ranch dressing, garlic aioli, or your family's favorite dipping sauce.

How to Store:

• Refrigerator: Allow leftover steak fries to cool, then place them in an airtight container. Refrigerate for up to 3–4 days.
• Freezer: You can freeze the cooked fries in a freezer-safe container, although the texture may soften. For the best quality, use within 2–3 months.
• Reheating: Reheat in a 375°F oven or air fryer until warmed through and crisped to your liking. The microwave works too, but the fries will be softer.

Frequently Asked Questions:

Do I have to soak the potatoes before baking?
No. Soaking is optional. It helps remove some excess starch, but you can skip this step when you need to get dinner on the table faster.

Why are my steak fries not crispy?
Excess moisture, overcrowding the baking pan, or thick wedges can affect browning. Dry the potatoes thoroughly, leave space between the wedges, and bake until golden and tender.

Can I leave the potato skins on?
Yes! Scrub the potatoes well and leave the skins on. They add texture and help make preparation simple.

Can I use a different kind of potato?
Yes. Yukon Gold potatoes can also be used, though they have a creamier texture. Russet potatoes are a good choice for a fluffy inside.

Can I make these steak fries in an air fryer?
Yes. Toss and season the wedges as directed, then cook in a single layer at about 380°F, turning halfway through. Start checking around 20 minutes; cooking time will depend on the thickness of the wedges and your air fryer. You may need to cook in batches.

Can I prepare the potatoes ahead of time?
You can cut and soak the potatoes ahead of time. Keep them covered in cold water in the refrigerator, then drain and dry them thoroughly before seasoning and baking.

Easy No-Knead Supper Bread

Soft, homemade bread made with simple ingredients and without all the kneading and long rising times.

There is something special about homemade bread served alongside a warm bowl of soup. This no-knead supper bread is an easy way to bring that homemade goodness to the dinner table without the time and effort of traditional bread-making.

My mom would make this bread to serve with homemade vegetable soup, chicken noodle soup, and hamburger soup. It is the kind of simple, comforting bread that makes a homemade meal feel complete.

The dough comes together with a spoon, so there is no hand-kneading involved. After a rise, the sticky dough is transferred to a loaf pan, allowed to rest again, and baked until golden brown.

If you enjoy homemade bread but don't always have time for a long bread-making process, this recipe is worth keeping in your collection.

Ingredients: 

1/4 c. warm water
2 and 1/4 tsp yeast 
1 Tbs. sugar 
3 1/2 c. flour 
1 tsp salt
3/4 c. warm milk 
3/4 c. warm water
1 egg, beaten (room temp)
3 Tbs.butter ( melted)

Directions:  

Preheat the oven to 350°F. Grease a 9 x 5-inch loaf pan and set it aside.

In a measuring cup, whisk together the 1/4 cup warm water, yeast, and sugar. Let it stand for about 5–10 minutes, until the yeast is dissolved and begins to look foamy.

Heat the milk in a small saucepan over low heat until it reaches 110–115°F. Remove it from the heat and allow it to cool slightly if needed.

In a large mixing bowl, combine the flour and salt. Add the yeast mixture, warm milk, remaining 3/4 cup warm water, beaten egg, and melted butter.

Stir until all the ingredients are combined and a sticky, wet dough forms. There is no need to knead the dough.

Cover the bowl with a clean tea towel or plastic wrap. Place it in a warm, draft-free location for about 1 hour, or until the dough has doubled in size.

Lightly grease a spatula and gently press it into the center of the dough to deflate it.

Scoop the dough into the prepared loaf pan. It will be very sticky, which is normal for this no-knead bread.

Use dampened fingers or the back of a wet spoon to gently push the dough into the corners of the pan. Smooth the top as evenly as possible.

Don't worry if the dough looks a little disheveled. It will smooth out as it rises and bakes.

Place the pan in a warm location for about 20 minutes, or until the dough looks puffy.

Bake in the preheated 350°F oven for 35–40 minutes, or until the top is golden brown and the loaf is baked through.

If you have an instant-read thermometer, the center should reach approximately 190–200°F.

Remove the bread from the pan and place it on a wire rack. Allow it to cool before slicing so the inside has time to set.

Tips for Best Success:

• Check the yeast. If the yeast mixture doesn't begin to foam after about 10 minutes, your yeast may be old or the water may have been too hot or too cold.
• Avoid overheating the milk. Milk that is too hot can damage the yeast. Use a thermometer if you have one.
• Don't add extra flour just because the dough is sticky. This is a wet dough, and adding too much flour can make the bread dense.
• Use damp hands or a wet spoon. This makes transferring and shaping the sticky dough much easier.
• Watch the dough, not just the clock. Rising times depend on the temperature of your kitchen. Look for the dough to double during the first rise.
• Check for doneness. The loaf should be golden brown and baked through the center. If the top browns too quickly, loosely cover it with foil for the remaining baking time.
• Let it cool before cutting. Slicing too soon can leave the inside gummy, even when the bread is fully baked. It is also the hardest part of making bread.  Waiting for it to cool before you can enjoy a slice of hot, buttered bread.  There's nothing better than that. 

Variations and Substitutions:

• Herb bread:  Add 1 to 2 teaspoons of Italian seasoning, dried rosemary, or dried thyme to the flour for a flavorful loaf that pairs well with soup.
• Garlic bread:  Add 1/2 to 1 teaspoon of garlic powder to the dry ingredients for a mild garlic flavor.
• Cheese bread:  Stir in about 1/2 cup shredded cheddar cheese before the first rise.
• Whole wheat bread:  Replace up to 1 cup of the white flour with whole wheat flour. The loaf may be a little denser.
• Dairy-free option:  Use an unsweetened, unflavored plant-based milk and a dairy-free butter alternative. The flavor and texture may vary slightly.

Serving Suggestions:

Serve it with:  

• Homemade vegetable soup
• Chicken noodle soup.  
• Hamburger soup. 
• With butter.  Serve warm slices with butter, either as a simple side or a snack.

How to Store:

• At room temperature: Allow the bread to cool completely. Store it in an airtight container or bread bag at room temperature for about 2–3 days.
• In the refrigerator: Refrigeration can cause bread to become stale more quickly, so room-temperature storage is preferable if you plan to eat it within a few days.
• In the freezer: For longer storage, wrap the cooled loaf tightly in plastic wrap or freezer-safe packaging and freeze for up to 3 months. You can also slice the bread first and freeze individual slices for easy serving.
• To reheat: Warm slices in a toaster or briefly in the oven. Thaw frozen slices at room temperature or toast them directly from frozen.

Frequently Asked Questions:

Can I make this bread without kneading it?
Yes! This is a no-knead bread recipe. Simply stir the ingredients together until a sticky dough forms, then let the dough rise.

Why is the dough so sticky?
The dough has a high moisture content, which is why it is sticky and doesn't need to be kneaded. Use a greased spatula and dampened fingers when transferring it to the pan.

Can I use instant yeast instead of active dry yeast?
Instant yeast can generally be substituted in the same amount. It can be mixed directly with the dry ingredients, although you can still dissolve it in the warm water if you prefer.

How do I know when the dough has risen enough?
During the first rise, the dough should approximately double in size. During the second rest, it should become noticeably puffy. The exact time will depend on your kitchen temperature.

Can I prepare the dough ahead of time?
This recipe is designed for a relatively quick, same-day preparation. An overnight refrigerator rise would require adjusting the yeast and timing, so I would follow the original method when making it for supper.

Why did my bread turn out dense?
Dense bread can result from inactive yeast, adding too much flour, insufficient rising time, or underbaking. Make sure the yeast is active and give the dough enough time to rise.

Can I use a different size loaf pan?
A 9x 5-inch loaf pan is the size specified for this recipe. A smaller pan may cause the dough to rise above the edges, while a larger pan may produce a shorter loaf and affect the baking time. 

Homemade One-Pot Beef Lasagna

Ground beef, tender noodles, rich tomato sauce, and three delicious cheeses come together in this simple weeknight meal.

Do you love lasagna but wish it didn't take so much time to prepare? This Quick and Easy One-Pot Lasagna is a simple way to enjoy those familiar Italian-inspired flavors without all the layering and extra dishes.

This is another recipe I found in my mother's collection, and I remember her making it when I was growing up. Back then, I didn't really know there was a longer way to make this classic dish.  I was familiar with the kind she made that was quick and easy to put together.

Instead of layering everything like a traditional lasagna, the noodles cook right in the sauce, making it a simple, hearty meal with all those familiar flavors. It's a wonderful reminder that sometimes the old family recipes have their own special way of doing things.

 Ground beef, onions, garlic, bell pepper, carrots, celery, tomatoes, and mushrooms simmer together with broken lasagna noodles in a rich tomato and beef broth sauce. Once the noodles are tender, mozzarella and Parmesan are stirred in until melted, and creamy ricotta adds that delicious finishing touch.

Everything cooks together in one Dutch oven on the stovetop, making this a convenient meal for busy weeknights or whenever you're craving a comforting homemade dinner.

Ingredients:

1 pound ground beef
1 onion, chopped
3 cloves garlic, minced 
1 bell pepper, chopped
1 carrot, finely diced
1 celery rib, finely diced
1 (14.5 oz can) can petite diced tomatoes with green chilies 
1 (28 oz can)can crushed tomatoes
1 can sliced mushrooms, undrained
1 Tbs. Italian Seasoning
4 cups beef broth (or 4 tsp. beef bouillon powder and 4 c. water)
12 oz lasagna noodles
1 c. mozzarella cheese, shredded
1 c. Parmesan cheese, shredded
1/2 c. ricotta cheese

Directions: 

In a large Dutch oven over medium-high heat, cook the ground beef, chopped onion, garlic, bell pepper, carrot, and celery. Break the beef into crumbles as it cooks. Once the beef is browned and the vegetables begin to soften, drain off any excess grease.

Stir in the diced tomatoes with green chilies, crushed tomatoes, undrained sliced mushrooms, Italian seasoning, and beef broth.

If using bouillon, combine the 4 cups of water with the 4 teaspoons of beef bouillon powder before adding.

Stir well and bring the mixture to a boil.

Break the lasagna noodles into bite-sized pieces and stir them into the boiling liquid, making sure they are mostly submerged.

Return the mixture to a boil, then reduce the heat to medium-low. Cover the Dutch oven and simmer for 15–20 minutes, stirring occasionally to keep the noodles from sticking together.

Cook until the pasta is tender and cooked through. If the mixture becomes too thick before the noodles are done, add a little extra broth or water.

Add the mozzarella and Parmesan cheese. Stir until the cheeses melt into the hot lasagna.

Gently stir in the ricotta cheese until it is incorporated. You can also leave a few small pockets of ricotta throughout the dish.

Let the lasagna rest for a few minutes to thicken slightly. Spoon into bowls and serve warm.

Tips for Best Success:

Use a large Dutch oven. The pasta expands as it cooks, so choose a pot with enough room for all the ingredients.
Break the noodles into similar-sized pieces. This helps them cook more evenly and makes the finished dish easier to eat.
Stir occasionally. Lasagna noodles can stick together or to the bottom of the pot, especially as the sauce thicken.
Keep the noodles submerged. Push any pieces sticking out of the liquid down into the sauce as much as possible.
Check the pasta for doneness. The cooking time can vary depending on the brand and thickness of the noodles.
Adjust the liquid as needed. If the sauce gets too thick before the noodles are cooked, add a little extra broth or water.
Add the cheeses at the end. Stirring them in after the pasta is cooked helps keep the cheese from sticking to the bottom during simmering.
Taste before serving. The beef broth, bouillon, and Parmesan all contribute salt, so additional salt may not be necessary.

Variations and Substitutions:

Ground beef and Italian Sausage:  Replace part of the ground beef with Italian sausage for a richer, more savory flavor. Brown it along with the beef and vegetables.
Add more vegetables:  Chopped zucchini, spinach, or extra mushrooms are easy additions. Add firmer vegetables with the other vegetables when browning, and stir in spinach near the end.
Change the cheese:  Add extra mozzarella for a cheesier dish, or use a combination of mozzarella and Parmesan with a little provolone. You can also increase the ricotta if you enjoy a creamier lasagna.
Make it milder:  Use petite diced tomatoes without green chilies if you prefer a milder flavor. You can also reduce the amount of Italian seasoning to suit your taste.
Use gluten-free noodles.  Gluten-free lasagna noodles can be used, but cooking times and liquid absorption may differ. Follow the package guidance and check the noodles frequently.

Serving Suggestions:

This one-pot lasagna is a filling meal on its own, but it pairs wonderfully with a few simple sides:

• Garlic bread
• Perfect for soaking up the extra tomato sauce.
• Green salad
• A fresh salad with a simple Italian dressing balances the hearty lasagna.
• Steamed vegetables
• Green beans, broccoli, or carrots make an easy vegetable side.
• Homemade bread

Serve with a slice of warm bread for a comforting, homemade dinner.

How to Store:

• Refrigerator: Allow the leftover lasagna to cool, then transfer it to an airtight container. Refrigerate within 2 hours of cooking and enjoy within 3–4 days.
• Freezer: Place cooled leftovers in freezer-safe containers. Freeze for up to 2–3 months for best quality. The noodles may soften somewhat after thawing.
• Reheating: Reheat individual portions in the microwave, stirring as needed, until heated through. For stovetop reheating, place the lasagna in a saucepan with a splash of broth or water and warm over medium-low heat, stirring occasionally.
• The noodles will continue to absorb liquid as the dish sits, so adding a little extra broth or water helps loosen the sauce when reheating.

Frequently Asked Questions:

Can I use regular lasagna noodles?
Yes! Regular, uncooked lasagna noodles are what this recipe calls for. Break them into bite-sized pieces before adding them to the pot. Check for tenderness before serving.

Do I need to boil the noodles separately?
No. The noodles cook directly in the tomato and beef broth mixture, which saves time and reduces the number of dishes to wash.

Can I make this recipe without a Dutch oven?
Yes. Use a large, heavy-bottomed pot with a lid. It should be large enough to hold the sauce, noodles, and cheese without overflowing.

Is this recipe spicy?
It has a little potential heat from the diced tomatoes with green chilies. For a milder dish, substitute regular petite diced tomatoes.

Can I prepare this ahead of time?
You can chop the vegetables and brown the ground beef ahead of time, then refrigerate them separately until ready to cook. For the best noodle texture, add and cook the pasta just before serving.

Why did my lasagna become too thick?
The noodles absorb liquid as they cook and continue to absorb sauce as the dish rests. Stir in a little warm beef broth or water until it reaches your preferred consistency.

Can I bake this in the oven instead?
The directions provided are for stovetop cooking. If you want to offer an oven-baked version, it would need a separate set of instructions with an appropriate oven temperature, covered baking time, and directions for checking the noodles. 

A Taste of Fall: Mom's Cinnamon Sugar Pumpkin Cookies

A treasured family recipe filled with pumpkin, warm spices, and sweet cinnamon sugar.

Today marks my 1,003rd published recipe on Money Saving Recipes! I want to take a moment to express my heartfelt gratitude to everyone who has visited my blog, tried my recipes, shared them with others, or simply stopped by to read. Thank you for being part of this journey!

Even though it isn't officially fall yet, you can feel the change in the air. Today, the rain is gently falling from the sky, helping prepare everything for the changing seasons.

This is the time of year when I start thinking about pumpkins. Not just pumpkin pie, but all the other delicious treats you can make with pumpkin.

My mom used to make these wonderful pumpkin cookies. They had a rich pumpkin flavor, with all those delicious warm spices mixed in. She would form the dough into balls and roll them in a cinnamon sugar mixture before baking. They were so good!

Recently, I came across her handwritten recipe tucked inside an old recipe book. She had been using it to mark the page of another recipe she wanted to try. What a treat it was to find it again!

These cookies bring back sweet memories of my mom and her love of cooking. I hope you enjoy making them as much as I do, and that they become a family favorite in your home, too.

Ingredients:

For the Pumpkin Cookies:
1 1/2 c. brown sugar
1/2 c. butter, softened to room temperature
1 c. pumpkin puree
1 egg
1 tsp. vanilla extract
1 tsp. baking soda
1 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ginger
1/2 tsp. salt
1/4 tsp. all spice
1/4 tsp. cloves 
2 1/2 c. flour

For the Cinnamon Sugar Coating:
2 Tbs. brown sugar
2 Tbs. granulated sugar
1 tsp. cinnamon 

Directions:

 Preheat the oven to 350°F. Lightly grease your baking sheets or line them with parchment paper.

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

Mix in the pumpkin puree, egg, and vanilla extract until smooth and well combined.

Stir in the baking soda, baking powder, cinnamon, nutmeg, ginger, salt, all spice, and cloves.  Mix until thoroughly combined. 

Gradually blend the flour into the pumpkin mixture, mixing just until everything is combined. The dough will be soft, but it should hold its shape when rolled into a ball. If it is too soft to handle, refrigerate it for 15–20 minutes.

In a small bowl, combine the brown sugar, granulated sugar, and cinnamon. Stir until evenly mixed.

Scoop out the dough using a tablespoon or cookie scoop. Gently roll each portion between your palms to form a ball.

Roll each ball in the cinnamon sugar mixture until coated on all sides.

Place the coated dough balls on the prepared baking sheets, leaving about 2 inches between each cookie.

Bake for 12–15 minutes, or until the edges are set and firm. For a slightly crisper cookie, bake a little longer, keeping a close eye on them to prevent overbaking.

Let the cookies rest on the baking sheet for a few minutes before transferring them to a wire rack to cool.

Enjoy these delicious pumpkin cookies with a cup of coffee, tea, or a glass of cold milk!

Tips for Best Success:

• Use pumpkin puree, not pumpkin pie filling. Pumpkin pie filling already contains added sugar and spices, which will change the flavor and sweetness of the cookies.
• Use softened butter. Butter that is soft enough to beat easily will help create a smooth, well-combined dough.
• Measure the flour carefully. Too much flour can make the cookies dry. Spoon flour into your measuring cup and level it off rather than packing it down.
• Chill the dough if needed. Pumpkin cookie dough can be soft because of the moisture in the pumpkin. Refrigerating it for 15–20 minutes can make it easier to roll.
• Make evenly sized cookies. Using a tablespoon or cookie scoop helps the cookies bake at about the same rate.
• Leave space between the cookies. About 2 inches gives them room to bake without running together.
• Watch the baking time. For soft cookies, remove them when the edges are set. They will continue to firm up as they cool.
• Let them cool before storing. Allowing the cookies to cool completely helps prevent condensation from making them soggy.

Variations and Substitutions:

• Add chopped nuts: Stir in 1/2 cup of chopped pecans or walnuts for a little crunch.
• Add chocolate chips: Mix in 1/2 cup of chocolate chips for a delicious pumpkin and chocolate combination.
• Add raisins: Stir in 1/2 cup of raisins for a traditional, old-fashioned touch.
• Make them extra cinnamony: Add a little extra cinnamon to the coating if you enjoy a stronger cinnamon flavor.
• Try a different spice blend: If you don't have all the individual spices, you can substitute pumpkin pie spice for the cinnamon, nutmeg, ginger, allspice, and cloves. The flavor will vary depending on the blend. Keep the salt, baking soda, and baking powder as written.
• Adjust the coating: You can use all granulated sugar in the cinnamon sugar mixture if you don't have brown sugar available. The brown sugar adds a little extra caramel-like flavor.

Serving Suggestions:

These cinnamon sugar pumpkin cookies are delicious on their own, but here are a few ways to enjoy them:

Serve with:

• A hot cup of coffee or tea on a cool fall morning.
• Enjoy with a glass of cold milk for an afternoon snack.
• Add them to a fall dessert tray with apple crisp, brownies, or other homemade cookies.
• Serve them after dinner as a simple seasonal dessert.
• Pack them in lunchboxes or take them along for an autumn outing.

They are also a lovely homemade treat to share with family, friends, and neighbors.

How to Store:

• Room temperature: Once completely cooled, store the cookies in an airtight container at room temperature. For the best quality, enjoy within 3 to 4 days.
• Refrigerator: If your kitchen is particularly warm or you prefer to refrigerate them, store the cookies in an airtight container. Allow them to come to room temperature before serving for a softer texture.
• Freezer: Place completely cooled cookies in a freezer-safe container or bag, separating layers with parchment paper. Freeze for up to 2 to 3 months for best quality. Thaw at room temperature before serving.

Frequently Asked Questions:

Can I use canned pumpkin puree?
Yes! Canned pumpkin puree works well in this recipe. Make sure you use plain pumpkin puree rather than pumpkin pie filling.

Why is my pumpkin cookie dough so soft?
Pumpkin contains a good amount of moisture, which makes the dough softer than many traditional cookie doughs. If it is too soft to roll, refrigerate it for 15 to 20 minutes before shaping.

Do I have to roll the cookies in cinnamon sugar?
The cinnamon sugar coating is part of what makes Mom's cookies special, but you can leave it off if you prefer. The cookies will still have the warm pumpkin spice flavor.

How do I know when the cookies are done?
The edges should look set and firm, while the centers may still feel soft. They will continue to firm up as they cool. Bake a little longer if you prefer a crisper cookie.

Can I make the dough ahead of time?
Yes. You can prepare the dough and refrigerate it until you are ready to bake. If it becomes very firm, let it sit at room temperature briefly until it is easy to scoop and roll.

Can I make these cookies without the cinnamon sugar coating?
Yes. You can bake the dough balls without rolling them in the coating. The cookies will still be full of pumpkin and warm spice flavor, although they won't have the same sweet cinnamon sugar exterior.

A Little Note From My Kitchen:

Finding Mom's handwritten recipe was such a special surprise. Recipes have a wonderful way of bringing back memories of the people who made them for us.

I hope these pumpkin cookies bring a little warmth and happiness to your kitchen, too. And thank you again for visiting Money Saving Recipes and being part of my journey to 1,003 recipes!

Country-Style Baked Pork Chops with Peppers and Rice

Tender, seasoned pork chops baked with flavorful rice, tomatoes, sweet peppers, and onions.

This oven-baked pork chops and tomato rice recipe is one of my favorite meals to prepare. The pork chops are well-seasoned, browned until golden, and baked over a bed of flavorful rice and vegetables until tender.

What makes this dish extra special is the combination of tomatoes, onions, and sweet bell peppers. During the summer, I love using fresh vegetables picked right from our garden. There is something wonderful about bringing those garden-fresh ingredients straight into the kitchen to make a homemade meal.

During the winter months, I reach for a jar of our home-canned tomatoes and peppers or some of our flavorful homemade salsa. I have also made this recipe with canned tomatoes from the store when our garden didn't produce as well as it had in other years.

The tomatoes, peppers, and seasonings give the rice plenty of flavor, while the pork chops make this a hearty, satisfying meal. Everything bakes together in one dish, making it a wonderful choice for a family dinner.

Ingredients: 

6 thick-cut pork chops
Salt and pepper to taste
1/2 tsp. paprika
1/2 tsp. garlic powder
1/2 tsp. onion powder
2 Tbs. olive oil

Rice:
2 c. water
2 tsp. chicken bouillon powder
1 tsp. onion powder
1 tsp. garlic powder
1 cup uncooked long grain white rice
1 (14.5 ounce) can diced tomatoes with green chilies or jalapenos,  undrained
1 onion, chopped 
1 to 2 sweet bell peppers, chopped
1 small can mushrooms, undrained (Optional)

Directions:

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

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

Heat the olive oil in a large cast-iron skillet over medium heat. Once hot, add the pork chops and brown for about 2 minutes per side, or until golden. The pork chops do not need to be fully cooked at this stage. Transfer them to a plate while you prepare the rice.

In the same skillet, add the uncooked rice, water, chicken bouillon powder, onion powder, and garlic powder. Stir well and scrape the bottom of the skillet to remove the flavorful bits stuck at the bottom. Bring to a boil.  

Stir in the undrained diced tomatoes with green chilies, chopped onion, and sweet bell peppers. If using mushrooms, add them now as well.  Cook for about 5 minutes, stirring occasionally, until the mixture is heated through.

Transfer the rice and vegetable mixture to the prepared baking dish, spreading it into an even layer.

Arrange the browned pork chops over the top of the rice.

Cover the baking dish tightly with foil or its oven-safe lid. Bake for about 1 hour, or until the rice and vegetables are tender and the pork chops reach an internal temperature of 145°F.

Let the pork chops rest for at least 3 minutes before serving.

Serve and enjoy!

Tips for Best Success:

• Choose thick-cut pork chops. They hold up well during baking and make a hearty meal. Bone-in or boneless chops can be used, but cooking times may vary.
• Brown the chops first. This adds color and flavor to the meat. You don't need to cook them all the way through in the skillet.
• Use long-grain white rice. This recipe is written for regular long-grain white rice. Brown rice, instant rice, and other varieties require different amounts of liquid and cooking times.   A tight-fitting lid or foil helps trap steam so the rice can cook and the pork chops stay moist.
• Check the rice before serving. If the rice is still firm and the liquid has been absorbed, add a little hot broth or water, cover, and continue baking until tender.
• Use a meat thermometer. Check the thickest part of each pork chop, avoiding the bone. The USDA recommends 145°F followed by a 3-minute rest for whole pork cuts.
• Watch the salt. Chicken bouillon can be salty, so taste the rice mixture before adding extra salt.

Variations and Substitutions:

• Garden-fresh or home-canned tomatoes.  Use your own canned tomatoes and peppers in place of the canned tomatoes with green chilies. If using plain tomatoes, add a little chopped green chili or jalapeño if you like some heat.
• Use homemade salsa.  Replace the canned tomatoes with some of your favorite salsa. Since salsa varies in thickness, saltiness, and heat, adjust the seasoning and liquid as needed.
• Change up the peppers. Green, red, yellow, or orange bell peppers all work well. Use whichever peppers you have on hand.
• Add mushrooms.  Sliced fresh mushrooms make a nice addition to the tomato rice. Add them along with the other vegetables.
• Bone-in or boneless pork chops.  Either works. Bone-in chops may need a little longer to cook, depending on their thickness.

Serving Suggestions:

This is a hearty, all-in-one meal with meat, rice, and vegetables. Here are a few simple sides that go well with it:

• Fresh garden salad
• Green beans
• Dinner rolls
• Buttered corn

How to Store:

• Refrigerator: Allow leftovers to cool slightly, then transfer them to an airtight container. Refrigerate within 2 hours of cooking and enjoy within 3–4 days.
• Freezer: Store cooled pork chops and rice in freezer-safe containers. Freeze for up to 2–3 months for best quality. The rice may soften slightly after thawing.
• Reheating: Reheat leftovers in the microwave or in a covered baking dish in the oven until heated through to 165°F. Add a splash of water or broth to the rice if it seems dry.

Frequently Asked Questions:

Can I use boneless pork chops?
Yes! Boneless pork chops work well. Since they may cook faster than thick bone-in chops, check their temperature before the full baking time is up.

Can I use fresh tomatoes instead of canned?
Yes. Chopped fresh tomatoes can be used, especially during gardening season. Keep in mind that fresh tomatoes can vary in how much liquid they release, so the rice may need a little extra broth or water.

Can I use brown rice?
Brown rice takes longer to cook and generally requires more liquid than white rice. It isn't a direct substitution in this recipe. The rice and liquid amounts and baking time would need to be adjusted.

Why is my rice still hard after baking?
The rice may need more liquid or additional cooking time. Make sure the baking dish is tightly covered. Add a little hot water or broth, cover again, and continue baking until the rice is tender.

Can I make this recipe less spicy?
Yes. Choose diced tomatoes without green chilies or jalapeños, and use mild homemade salsa or plain canned tomatoes instead.

Can I prepare this dish ahead of time?
You can chop the vegetables and season the pork chops ahead of time. For the best rice texture, assemble and bake the casserole shortly before serving rather than leaving uncooked rice soaking in the liquid for an extended period.

What temperature should pork chops reach?
Whole pork chops should reach an internal temperature of 145°F, followed by a 3-minute rest. Check the thickest part with a food thermometer.

Old-Fashioned Potato Pancakes from Grandma’s Kitchen

A treasured family recipe that’s crispy on the outside, tender inside, and full of old-fashioned flavor.

Some recipes are more than just something to cook.  They are little pieces of family history. These potato pancakes are one of those recipes for me.

My grandmother used to make potato pancakes often at her house. The recipe originally came from her mother's family, who were of German descent,  and has been passed down through the generations. Every time I make them, I think of those family meals and the recipes that have been lovingly handed down from one generation to the next.

These potato pancakes are simple, made with ingredients that are easy to find, but the results are delicious. The outside becomes golden brown and crispy while the shredded potatoes inside stay tender and flavorful. Finely chopped onion and a little garlic add just the right amount of savory flavor.

They make a wonderful side dish, breakfast, or simple meal when you want something comforting and satisfying.

Ingredients: 

6 medium russet potatoes, peeled and shredded
1 onion, finely chopped
2 eggs, beaten
2 Tbs. flour
1/2 to 1 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp.baking powder
1/4 c. butter or olive oil, or as needed for frying

Directions:

Use a food processor or box grater to shred the peeled potatoes.

Place the shredded potatoes in a large bowl of ice-cold water. Let them soak for 10 to 30 minutes.

Drain the potatoes in a colander. Rinse them with fresh cold water until the water runs mostly clear.

Using your hands, gently press or squeeze out the excess water. Transfer the shredded potatoes to a clean, lint-free kitchen towel or several layers of paper towels. Wrap and squeeze or press the potatoes until they are as dry as possible.

In a large bowl, beat the eggs until light and slightly frothy. Add the flour, garlic powder, onion powder, salt, pepper, and baking powder. Stir until well combined.

Stir the shredded potatoes and finely chopped onion into the egg mixture until everything is evenly coated.
Heat the skillet. Heat a large cast-iron skillet over medium heat. Add the butter or olive oil and heat until hot but not smoking.

Drop heaping tablespoons of the potato mixture into the hot butter or oil, leaving a little space between each pancake. Flatten each one slightly with the back of a spatula.

Cook for about 3 minutes on each side, or until the pancakes are golden brown and crispy on the outside and the potatoes are tender inside. Work in batches if necessary, adding more butter or oil as needed.

Transfer the cooked potato pancakes to a paper towel-lined plate to drain briefly. Serve hot and enjoy!

Tips for Best Success:

• Dry the potatoes well. This is one of the most important steps. Excess moisture can make the pancakes difficult to crisp and may cause the oil to splatter.
• Don't overcrowd the skillet. Cooking too many pancakes at once can lower the temperature of the pan and prevent them from getting properly crispy.
• Flatten them evenly. Keeping the pancakes fairly thin helps the outside become crisp while allowing the potato mixture to cook through.
• Wait for the oil to heat. The butter or oil should be hot before adding the potato mixture, but it should not be smoking.
• Use medium heat. If the skillet is too hot, the outside can brown before the potatoes inside are tender.
• Don't flip too soon. Allow the first side to become golden and set before turning the pancakes.
• Keep cooked pancakes warm. If you're making several batches, place the finished pancakes on a baking sheet in a warm oven while you finish cooking.

Variations and Substitutions:

• Add more onion: If you love onion, increase the amount slightly for a stronger onion flavor. 
• Fresh garlic: Substitute 1 small clove of finely minced garlic for some or all of the garlic powder. 
•  Cheesy potato pancakes: Add a little shredded cheddar cheese, Parmesan, or a combination of your favorite cheeses to the mixture for a cheesy variation. 
• Green onions: Substitute chopped green onions for some of the regular onion.
• Oil instead of butter: Olive oil works well for frying. You can also use another cooking oil suitable for frying.
• Add herbs: A little chopped fresh parsley, chives, or dill can add a fresh flavor.

Serving Suggestions:

These potato pancakes are delicious served hot as a side dish alongside:

• Fried or scrambled eggs
• Bacon or sausage
• Ham
• Roast chicken
• Pork chops
• Meatloaf
• Roasted vegetables

For a classic touch, serve them with sour cream or applesauce.

They also make a tasty breakfast or light lunch with a fried egg on top.

How to Store:

• Refrigerator:  Allow leftover potato pancakes to cool, then place them in an airtight container and refrigerate for up to 3 to 4 days.
• Freezing:  For longer storage, freeze the cooled pancakes in a single layer until firm. Transfer them to a freezer-safe container or freezer bag, placing parchment paper between layers if desired.
• Reheating:  To reheat, use a skillet, oven, toaster oven, or air fryer. Reheating them uncovered helps bring back some of their crispy texture. Avoid relying on the microwave if you want them to remain crisp.

Frequently Asked Questions:

Why do I need to soak the shredded potatoes?
Soaking helps remove some of the surface starch from the potatoes. Rinsing them afterward can help produce potato pancakes with a crispier texture.

Why are my potato pancakes falling apart?
The potatoes may contain too much moisture, or the mixture may not have enough binding. Be sure to squeeze the shredded potatoes very dry before adding them to the egg mixture.

Can I shred the potatoes ahead of time?
For the best texture, shred and prepare the potatoes shortly before cooking. If you need to prepare them ahead, keep them properly refrigerated and squeeze out excess moisture again before mixing.

Can I use another type of potato?
Russet potatoes work especially well because their higher starch content helps create crispy potato pancakes. Other potatoes can be used, but the texture may be somewhat different.

Can I make the pancakes larger?
Yes. You can make larger potato pancakes, but they may need additional cooking time. Keeping them relatively thin will help them cook evenly.

How do I keep potato pancakes crispy?
Place cooked pancakes on a wire rack rather than stacking them directly on top of one another. If you're cooking several batches, keep them warm in a low oven until ready to serve.

Can I use oil instead of butter?
Absolutely. The original recipe gives you the choice of butter or olive oil. Either can be used for frying. 

Mom's Creamy Chicken Thighs with Potatoes and Onions

Tender chicken, hearty potatoes, and onions simmered in a rich, creamy gravy make this comforting one-skillet meal a family favorite.

This creamy chicken, potato, and onion skillet is a hearty one-skillet meal that brings together tender, flavorful chicken, potatoes, and onions in a rich, creamy gravy.

The recipe starts with seasoned chicken thighs that are lightly dredged in flour and browned until golden. The onions and garlic are then cooked in the same skillet, picking up all those delicious browned bits left behind by the chicken. Potatoes simmer in the savory gravy until tender before heavy cream and cream cheese are stirred in to create a rich, creamy sauce.

My mom's addition of cream cheese was what made this dish extra special. It gave the gravy another layer of flavor and made an already comforting meal even better. We always looked forward to this dinner, and it became a staple in her monthly meal rotation.

It's the kind of simple, filling meal that doesn't require a lot of dishes or fancy ingredients.  It's just good, hearty food cooked in one skillet.

Ingredients:

Seasoning:
1 tsp. salt
1/2 tsp. black pepper 
1 tsp. onion powder
1/2 tsp. cayenne
1/2 tsp. paprika

Chicken and Skillet:
6 skinless boneless chicken thighs
1/2 c. flour
1/4 c.olive oil
2 Tbs. butter
1 onion, chopped
2 to 3 cloves garlic, minced
1 1/2 c. water
1 1/2 tsp. chicken bouillon powder
1 1/2 pounds potatoes, quartered
1 1/2 c. heavy cream
5 oz cream cheese, room temperature

Directions: 

In a small bowl, combine the salt, black pepper, onion powder, cayenne pepper, and paprika. Sprinkle the seasoning mixture evenly over both sides of the chicken thighs.

Place the flour in a shallow dish or pie pan. Dredge each chicken thigh in the flour, coating both sides. Shake off any excess flour.

Heat the olive oil in a large cast-iron skillet over medium-high heat. Carefully place the chicken in the skillet, making sure not to overcrowd the pan. Work in batches if necessary. 

Brown the chicken for 3 to 5 minutes per side, then transfer it to a plate and set aside.

Reduce the heat to medium and melt the butter in the same skillet. Add the chopped onion and cook for 3 to 5 minutes, or until tender and translucent. Add the minced garlic and cook, stirring, for about 30 seconds.

Whisk the water and chicken bouillon powder into the skillet. Bring the mixture to a boil, scraping the browned bits from the bottom of the skillet as you stir. Those browned bits add wonderful flavor to the gravy.

Add the quartered potatoes and bring the mixture back to a boil. Cover the skillet and reduce the heat to medium-low. Cook for about 20 minutes, stirring occasionally, or until the potatoes are fork-tender.

Stir in the heavy cream and add the room-temperature cream cheese. Stir until the cream cheese has completely melted into the sauce and the gravy is smooth and creamy.

Place the browned chicken thighs back into the skillet along with any juices that collected on the plate. Spoon some of the creamy gravy over the chicken.

Cover and simmer for about 5 minutes more, or until the potatoes are fully tender and the chicken is cooked through. The chicken should reach an internal temperature of 165°F in the thickest part.

Thicken the gravy if desired. If you prefer a thicker gravy, mix cornstarch with a small amount of cold water to make a slurry. Stir it into the simmering gravy a little at a time until it reaches your desired consistency.

Spoon the creamy chicken, potatoes, onions, and gravy onto plates and serve hot.

Tips for Best Success:

• Use room-temperature cream cheese. It melts into the gravy much more easily and helps prevent lumps.
• Don't overcrowd the skillet. Giving the chicken room to brown properly helps create a better crust and more flavor.
• Don't skip scraping the skillet. Those browned bits left behind after cooking the chicken add wonderful flavor to the gravy.
• Cut the potatoes into similar-sized pieces. This helps them cook evenly.
• Check the chicken with a meat thermometer. Chicken thighs should reach 165°F in the thickest part.
• Watch the heat after adding the cream. Keep the mixture at a gentle simmer rather than allowing it to boil vigorously.
• Add the cornstarch slurry gradually. You may not need all of it, so add a little at a time until the gravy is as thick as you like.
• A cast-iron skillet works especially well. It holds heat beautifully and gives the chicken a nice golden-brown crust, but another large, heavy skillet can also be used.

Variations and Substitutions:

• Chicken breasts: Boneless, skinless chicken breasts can be used instead of thighs. Since breasts are leaner, be careful not to overcook them.
• Different potatoes: Yukon Gold, red potatoes, or russet potatoes can be used. If using russets, they may break down a little more and naturally help thicken the gravy.
• Less spicy: Reduce or leave out the cayenne pepper if you prefer a milder dish.
• More garlic: If your family loves garlic, add another clove or two.
• Extra vegetables: Mushrooms, carrots, peas, or green beans can be added for additional vegetables.
• Sour cream: For a slightly different creamy flavor, some of the cream cheese can be replaced with sour cream. Stir sour cream in toward the end of cooking rather than boiling it.
• Chicken stock: You can substitute chicken stock or broth for the water and bouillon if you prefer. If doing so, adjust the salt to taste.

Serving Suggestions:

This is a hearty meal all by itself, but it is especially good served with:

• Warm homemade bread or dinner rolls for soaking up the creamy gravy
• A simple green salad
• Steamed green beans
• Roasted or steamed vegetables
• Corn
• A light cucumber salad

If you are serving this as a larger family meal, a loaf of crusty bread alongside the skillet would be a wonderful choice.

How to Store:

• Refrigerator: Allow leftovers to cool and place them in an airtight container. Refrigerate for up to 3 to 4 days.
• Reheating: Reheat gently on the stovetop over medium-low heat or in the microwave. Add a small splash of water, milk, or broth if the gravy has thickened too much in the refrigerator.
• Freezing: Because this recipe contains heavy cream and cream cheese, the sauce may change texture slightly after freezing and thawing. For the best texture, I recommend enjoying it fresh or refrigerated rather than freezing it.

Frequently Asked Questions:

Can I use chicken breasts instead of chicken thighs?
Yes. Boneless, skinless chicken breasts can be substituted for the thighs. Keep in mind that chicken breasts can cook more quickly, so use a meat thermometer to prevent them from becoming dry.

Do I have to use a cast-iron skillet?
No. A large, heavy skillet will work. If your skillet isn't large enough to comfortably hold the chicken and potatoes, work in batches when browning the chicken.

Can I leave out the cayenne pepper?
Absolutely. The cayenne adds a little heat, but the dish will still be flavorful without it.

Why should the cream cheese be at room temperature?
Room-temperature cream cheese melts more easily into the hot gravy, resulting in a smoother sauce.

Can I make the gravy thicker?
Yes. Make a slurry by mixing cornstarch with cold water, then stir it into the simmering gravy gradually until you reach the desired thickness.

Why do I need to scrape the bottom of the skillet?
The browned bits left behind from the chicken contain a lot of flavor. Scraping them into the water and bouillon mixture helps build a richer, more flavorful gravy.

Can I use chicken broth instead of water and bouillon?
Yes. Use chicken broth or stock in place of the water and bouillon. Since bouillon can be salty, you may need to adjust the amount of salt in the recipe.

What kind of potatoes work best?
Yukon Gold, red potatoes, and russet potatoes all work well. Cut them into similar-sized pieces so they cook evenly. 

Old-Fashioned Homemade Butterscotch Sauce

This easy homemade sauce turns ordinary desserts and drinks into something special.

One of my favorite flavors has always been butterscotch—and caramel is pretty high on my list, too. So when a friend gave me this butterscotch sauce recipe many years ago because she knew how much I loved butterscotch, I knew I had to try it.

This is one of those wonderfully simple recipes that gives you a lot of possibilities. The sauce is delicious poured over ice cream or cake, but don't stop there. Try stirring a spoonful into a cup of coffee or even tea for a sweet butterscotch treat.

It takes only a handful of ingredients to make, and you don't need any special equipment. The sauce may look a little thin when you first remove it from the heat, but don't worry. It thickens as it cools.

Once you make a batch, you may find yourself looking for excuses to put it on everything!

A little warning from me: This butterscotch sauce is so good that I have to be careful not to grab a spoon and start eating it straight from the jar! It's especially hard to resist when it's still slightly warm.  

Ingredients:

1/2 c. dark brown sugar, packed
1/2 c. heavy whipping cream
2 Tbs. butter
1/4 tsp. salt
1 tsp. vanilla extract

Directions:

Combine the ingredients. In a small, heavy-bottomed saucepan, combine the packed dark brown sugar, heavy whipping cream, butter, and salt.

Place the saucepan over medium heat. Cook and stir until the mixture comes to a boil.

Once it begins boiling, continue to cook for 5 minutes, stirring occasionally.

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

Allow the sauce to cool slightly before serving. If you're storing it, let it cool before transferring it to a clean glass jar. Don't worry if the sauce seems thin at first—it will thicken as it cools.

Use the sauce warm or cooled, depending on how you're serving it. Store any leftover sauce in the refrigerator for up to 2 weeks.

Tips for Best Success:

• Use packed brown sugar. Pack the brown sugar firmly into the measuring cup so you get the correct amount.
• A heavy saucepan works best. It helps distribute the heat more evenly and reduces the chance of the sauce scorching.
• Keep an eye on the heat. Medium heat should be enough to bring the sauce to a boil without cooking it too aggressively.
• Stir occasionally while boiling. You don't need to stir constantly, but don't leave the sauce completely unattended.
• Don't judge the thickness while it's hot. The sauce will be thinner when warm and will thicken considerably as it cools.
• Be careful when tasting. Hot sugar mixtures can cause serious burns, so allow a little sauce to cool before tasting.

Variations and Substitutions:

• Light brown sugar: You can substitute light brown sugar for dark brown sugar. The flavor will be a little milder and less deeply molasses-like.
• Extra butterscotch flavor: For an even richer flavor, use dark brown sugar as written in the recipe.
• Salted butter: If using salted butter, you may want to reduce or omit the added salt.
• Caramel-style sauce: Add a tiny pinch of extra salt for a salted-caramel-style flavor.
• A little cinnamon: A small pinch of cinnamon can add a warm flavor that's especially good over apples, cake, or ice cream.
• Coffee: Stir a spoonful into hot coffee for an easy homemade butterscotch coffee.

Serving Suggestions:

There are so many ways to use this sauce!

• Pour it over vanilla, chocolate, or butter pecan ice cream.
• Drizzle it over pound cake, angel food cake, or spice cake.
• Spoon it over warm apple crisp or baked apples.
• Add a little to coffee or tea.
• Drizzle it over pancakes or waffles.
• Use it as a topping for cheesecake.
• Pour it over bread pudding.
• Add it to a milkshake for a butterscotch twist.
• Serve it alongside sliced apples for dipping.

How to Store:

• Allow the butterscotch sauce to cool before transferring it to a clean glass jar or other airtight container. Refrigerate for up to 2 weeks.
• The sauce will become thicker when refrigerated. If you'd like it softer and easier to pour, let it sit at room temperature for a little while before serving, or warm it gently.
• Always use a clean spoon when serving from the jar.

Frequently Asked Questions:

Why is my butterscotch sauce thin?
Don't worry if it looks thin when you first remove it from the stove. The sauce thickens as it cools. It will also become thicker when refrigerated.

Can I use light brown sugar instead of dark brown sugar?
Yes. Light brown sugar will work, although the finished sauce will have a slightly lighter and more delicate flavor.

Can I make this sauce ahead of time?
Absolutely. That's one of the nice things about this recipe. Make it ahead and keep it refrigerated until you're ready to use it.

How long does homemade butterscotch sauce last?
When stored properly in a covered container in the refrigerator, it can be kept for up to 2 weeks.

How do I thin refrigerated butterscotch sauce?
Let it sit at room temperature for a short time or warm it gently until it reaches the consistency you want.

Can I use salted butter?
Yes. If you use salted butter, you may want to reduce or leave out the additional 1/4 teaspoon of salt.

What can I put butterscotch sauce on?
Ice cream and cake are classics, but it's also delicious on pancakes, waffles, cheesecake, apple desserts, bread pudding, and even stirred into coffee or tea.

Mom's Homemade Italian Herb French Bread

This family-favorite French bread is soft inside, golden outside, and full of delicious herb and cheese flavor.

Sunday was usually bread-making day at our house. My mom would make homemade bread, and looking back, this particular French loaf reminds me so much of the bread you get at Subway.

There is just something special about homemade bread. The smell starts filling the house while it bakes, and with this recipe, you get the added aroma of garlic, oregano, parsley, Parmesan, and cheese. It is the kind of smell that makes everyone start asking when the bread will be ready.

This recipe makes eight small French-style loaves. The dough is soft and tender, thanks in part to the instant mashed potato flakes, while the Italian herb topping gives the bread plenty of savory flavor. A little butter or olive oil goes over the top before baking, followed by the herb mixture and shredded Colby Jack cheese.

Whether you serve it alongside dinner, use it for sandwiches, or simply tear off a piece while it is still warm, this is a wonderful recipe for a Sunday afternoon of baking.

And for me, making this bread brings back a little piece of home.

Ingredients:

For the Bread: 
3 c. warm water
4 Tbs. dry active yeast
1/4 c. sugar
1/3 c. oil
1 Tbs. salt
2 eggs
1/3 c. instant mashed potato flakes 
7 1/2 c. bread flour

Italian Herb Seasoning:
1 Tbs. Italian Seasoning
1 Tbs. oregano
2 Tbs. garlic powder
1 Tbs. dried parsley
2 Tbs. parmesan cheese
1 c. Colby Jack cheese, finely grated
Butter or olive oil for the tops 

Directions:

In a large mixing bowl, whisk together the warm water, yeast, and sugar until well combined. Place the bowl in a warm location and let it stand for 8 to 10 minutes, or until the mixture becomes frothy.

Add the eggs and instant mashed potato flakes to the yeast mixture. Stir to combine.

Add 2 cups of the bread flour and beat well with a wooden spoon for about 2 minutes.

Pour in the oil and add the salt. Beat for about 1 minute.

Gradually stir in the remaining flour, about 1 cup at a time. You may not need every last bit of flour. Add enough to form a soft dough that is slightly tacky but not overly sticky.

Turn the dough onto a lightly floured surface. Knead for 8 to 10 minutes, or until the dough is smooth and elastic.

Lightly oil a large bowl. Place the dough in the bowl and turn it once so all sides are lightly coated with oil. Cover with a clean kitchen towel and place in a warm, draft-free location. Let rise for about 1 hour, or until doubled in size.

Punch the dough down gently and turn it onto a lightly floured surface. Divide the dough into 8 equal pieces.

Roll each piece of dough into a rectangle approximately 11 x 5 to 6 inches. Starting at the long end, roll the dough up tightly. Pinch the bottom and side seams closed with your fingertips.

Combine the oregano, garlic powder, dried parsley, and Parmesan cheese in a small bowl.

Place the shaped loaves on a parchment-lined baking sheet. Brush the tops lightly with melted butter or olive oil. Sprinkle with the Italian herb mixture, gently pressing the seasoning into the dough so it sticks.

Using a sharp knife, make 3 to 4 shallow diagonal slashes across the top of each loaf.

Cover lightly and place the baking sheet in a warm location. Let the loaves rise for about 1 hour, or until they are noticeably puffy and nearly doubled in size.

Sprinkle the shredded Colby Jack cheese over the tops of the loaves.

Preheat the oven to 350°F. Bake for 15 to 18 minutes, or until the bread is golden and baked through. The exact baking time may vary depending on the size and shape of your loaves.

Allow the bread to cool for a few minutes before serving. It is especially delicious while still warm.

Tips for Best Success:

• Use warm, not hot, water. Water that is too hot can kill the yeast. It should feel warm to the touch.
• Give the yeast time to get frothy. This is a good indication that your yeast is active.
• Don't add all the flour at once. Start with the recommended amount and add more gradually. The amount needed can vary depending on humidity and how the flour is measured.
• Keep the dough soft. Avoid adding too much flour. A soft dough will give you a lighter, more tender loaf.
• Knead thoroughly. Eight to ten minutes of kneading helps develop the gluten and gives the bread its structure.
• Find a warm, draft-free place for rising. A chilly kitchen can make the dough take considerably longer to rise.
• Don't skip the second rise. This helps give the finished bread a lighter texture.
• Watch the bread near the end of baking. Smaller loaves can bake quickly, so start checking around the 15-minute mark.
• Soft crust:  For an especially soft crust, brush the warm bread with a little melted butter after it comes out of the oven.

Variations and Substitutions:

• Use Different Cheese:   Instead of Colby Jack, try shredded mozzarella, Monterey Jack, cheddar, or an Italian cheese blend.
• Add More Parmesan:  For a stronger Parmesan flavor, sprinkle a little extra Parmesan over the loaves along with the Colby Jack.
• Make It More Garlicky:  If you love garlic bread, increase the garlic powder slightly or add a little garlic butter to the tops after baking.
• Try Different Herbs:  Italian seasoning can be substituted for the oregano and parsley. You could also add a small amount of dried basil or rosemary.
• Make Smaller Loaves:  For smaller sandwich-style rolls, divide the dough into more than 8 pieces and adjust the baking time accordingly.
• Make Plain French Bread:  You can leave off the herb and cheese topping for a simple homemade French-style loaf.

Serving Suggestions:

This bread is delicious served warm alongside:

• Spaghetti or other pasta dishes
• Lasagna
• Soup or chili
• Meatloaf
• Roast chicken
• Baked pasta
• Salads
• Grilled meats

You can also slice the bread lengthwise and use it for sandwiches. The soft, chewy texture makes it particularly good for deli meats, chicken salad, meatball sandwiches, or Italian-style subs.

And honestly, a warm slice with butter is sometimes all you need.

How to Store:

• Allow the bread to cool completely before storing.
• Room Temperature:  Store the loaves in an airtight container or tightly wrapped in plastic wrap at room temperature for up to 2 to 3 days.
• Freezer:  For longer storage, wrap the cooled loaves well in plastic wrap and then place them in a freezer bag. Freeze for up to 3 months.
• Thawing:  To serve, thaw at room temperature. You can warm the bread in a 300°F oven for several minutes to bring back that fresh-baked texture. 

Frequently Asked Questions:

Can I use all-purpose flour instead of bread flour?
Yes. Bread flour gives the loaves a little more chew and structure, but all-purpose flour can be used if that is what you have.

Why are instant mashed potato flakes used in this bread?
Potato flakes help add moisture and can give homemade bread a soft, tender texture.

How do I know when the dough has risen enough?
For the first rise, look for the dough to approximately double in size. For the second rise, the shaped loaves should look noticeably puffy and nearly doubled.

Can I make the dough ahead of time?
Yes. You can prepare the dough ahead and refrigerate it after kneading. Allow it to come closer to room temperature before shaping and completing the rising process.

Can I freeze this bread?
Absolutely. Once the loaves have cooled completely, wrap them well and freeze for up to 3 months.

Why did my bread turn out dense?
Too much flour, not enough kneading, inactive yeast, or not allowing the dough enough time to rise can all result in dense bread. Be especially careful not to add too much flour.

Can I leave off the cheese?
Yes. The bread will still be delicious with just the Italian herb topping. You can also brush the baked bread with butter for a simple herb bread.

Can I make this bread without the Italian herb topping?
Definitely. The basic bread dough can be made into plain French-style loaves if you prefer.

A Little Sunday Tradition:

There is something comforting about making bread at home, especially when a recipe brings back memories.

For me, Sunday was usually bread-making day at our house. I can still imagine the smell of the bread baking and the herbs filling the kitchen. It is funny how certain recipes can take you right back to a particular time and place.

This is one of those recipes for me.

And if you have never made homemade bread before, don't be intimidated by it. Give yourself a little time, let the dough do its thing, and enjoy the process. There is nothing quite like pulling a pan of homemade bread from the oven.

Kid Friendly Mini Meatloaf Muffins with a Tangy Glaze

Moist, flavorful individual meatloaves topped with a sweet and tangy ketchup glaze. 

I served these meatloaf muffins quite often when my kids were little. They seemed to enjoy eating meatloaf so much more when it was served this way. There was just something about having their own little meatloaf muffin that made dinner more fun. However, they would sometimes squabble about who got the one with the most glaze. To solve that problem, I always doubled the glaze recipe so they could add more if they desired.

Even though my kids are grown now, they still enjoy their meatloaf served this way!

These meatloaf muffins are moist, flavorful, and easy to make. Each one is topped with a delicious sweet and tangy glaze that adds just the right finishing touch. They are also a great option when you want a comforting, family-friendly meal without having to slice a traditional meatloaf.

Ingredients: 

For the Meatloaf Muffins:
1 pound ground beef 
1/2 c.  crushed stuffing mix or Italian-style breadcrumbs
1 large egg
1 onion, finely chopped
1 bell pepper, finely chopped
2 cloves garlic, minced
1/4 c. milk
1/4 c. spicy ketchup
1 Tbs. Worcestershire sauce
1/2 Tbs. prepared mustard
1/2 tsp. salt
1/2 tsp.  black pepper
1/2 tsp. smoked paprika
1/2 tsp.  Italian seasoning
1/2 tsp. onion powder
1/2 tsp.  garlic powder
1 tsp. parsley 

For the Glaze: 
1/4 c. spicy ketchup
1 Tbs. brown sugar
1 1/2 tsp. Worcestershire sauce
1/2 tsp. prepared mustard

We often double the glaze because it makes a delicious dipping sauce for the meatloaf muffins.

Directions:

Heat the oven to 375°F. Lightly grease a standard muffin tin to make removing the meatloaf muffins easier.

In a small bowl, whisk together the spicy ketchup, brown sugar, Worcestershire sauce, and mustard until well combined. Set aside.

In a large mixing bowl, combine the ground beef, crushed stuffing mix or breadcrumbs, egg, chopped onion, bell pepper, garlic, milk, spicy ketchup, Worcestershire sauce, mustard, salt, black pepper, smoked paprika, Italian seasoning, onion powder, garlic powder, and parsley.

Use your hands or a spoon to mix everything together just until the ingredients are evenly combined. Be careful not to overmix, as this can make the meatloaf muffins dense and tough.

Divide the meat mixture among the prepared muffin cups, filling each one almost to the top. Gently press the mixture down so the muffins hold together while baking.

Spoon the prepared glaze generously over the top of each meatloaf muffin, spreading it evenly.

Bake for 25 to 30 minutes, or until the meatloaf muffins reach an internal temperature of 160°F when checked with an instant-read thermometer.

Remove the pan from the oven and let the meatloaf muffins rest for about 5 minutes.

Carefully run a knife around the inside edge of each muffin cup to loosen the meatloaf muffins from the sides. Gently remove them from the pan and place them on a serving plate.

Serve and enjoy!

Tips for the Best Meatloaf Muffins:

• Don't overmix the meat. Mix just until everything is combined. Overworking the mixture can result in tough meatloaf muffins.
• Chop the vegetables finely. Smaller pieces cook more evenly and make the muffins easier to eat.
• Grease the muffin tin well. This helps prevent sticking and makes the meatloaf muffins easier to remove.
• Use a meat thermometer. Ground beef should reach an internal temperature of 160°F for food safety.
• Let them rest before removing them. A few minutes of resting helps the meatloaf muffins firm up so they are less likely to fall apart.
• Make extra glaze. If your family enjoys the sweet and tangy topping, doubling the glaze gives you plenty for dipping.
• Don't worry if some grease collects in the pan. Ground beef can release some fat as it cooks. Carefully drain it from the pan after baking if needed.

Variations and Substitutions:

• Ground turkey: Substitute ground turkey for the ground beef. Since turkey is leaner, be careful not to overcook it so the muffins stay moist.
• Ground sausage: Substitute part of the ground beef with ground sausage for extra flavor. A 50/50 combination of ground beef and sausage works especially well.
• Different breadcrumbs: Regular breadcrumbs, seasoned breadcrumbs, or crushed crackers can be used instead of Italian-style breadcrumbs or stuffing mix.
• Mild ketchup: If you don't want much heat, use regular ketchup instead of spicy ketchup.
• Add cheese: Place a small cube of cheddar or mozzarella in the center of each meatloaf muffin before baking for a cheesy surprise.
• Change the vegetables: Finely chopped mushrooms, shredded carrots, celery, or zucchini can be added to the meat mixture.
• Extra smoky flavor: Add a little more smoked paprika or use a smoky barbecue sauce in place of some of the ketchup in the glaze.
• Make them smaller: For kid-sized portions or appetizers, divide the mixture among more muffin cups and reduce the baking time. Check the internal temperature rather than relying only on the clock.

Serving Suggestions:

These meatloaf muffins go well with all the classic comfort-food sides. Try serving them with:

• Mashed potatoes and gravy
• Macaroni and cheese
• Green beans
• Buttered corn
• Roasted vegetables
• Steamed broccoli
• A simple garden salad
• Dinner rolls or homemade biscuits

For a fun family dinner, serve the meatloaf muffins with mashed potatoes and a vegetable on the side. Don't forget a little extra glaze for dipping!

How to Store:

• Refrigerator:  Allow the meatloaf muffins to cool, then place them in an airtight container and refrigerate for up to 3–4 days.
• Freezer:  Meatloaf muffins freeze well. Once completely cooled, wrap them individually or place them in a freezer-safe container or bag. Freeze for up to 3 months for the best quality.
• To reheat:  Thaw frozen meatloaf muffins in the refrigerator overnight when possible. Reheat in the microwave until heated through, or place them in a 350°F oven until warm. Add a little extra glaze before serving if desired.

Frequently Asked Questions:

Can I make these meatloaf muffins ahead of time?
Yes. You can prepare the meat mixture ahead of time and keep it covered in the refrigerator until you're ready to bake. You can also bake the muffins ahead of time and reheat them when needed.

Can I use regular breadcrumbs instead of stuffing mix?
Absolutely. Italian-style breadcrumbs work especially well, but plain or seasoned breadcrumbs can also be used.

Can I use ground turkey instead of ground beef?
Yes. Ground turkey can be substituted for the beef. Keep an eye on the cooking time and use a meat thermometer to make sure the muffins reach a safe internal temperature.

How do I keep meatloaf muffins from falling apart?
Be sure to use enough binding ingredients, gently press the mixture into the muffin cups, and allow the muffins to rest for about 5 minutes after baking before removing them.

Can I double the glaze?
Yes, and it's a great idea if your family likes extra sauce. The glaze also makes a tasty dipping sauce for the meatloaf muffins.

Can I make these without a muffin tin?
You can use the same meat mixture to make individual mini meatloaves on a parchment-lined baking sheet. Shape them into small loaves and adjust the cooking time as needed, checking for an internal temperature of 160°F.

How many meatloaf muffins does this recipe make?
The number will depend on how full you make the muffin cups. A standard 12-cup muffin tin will generally give you about 8 to 10 generously sized meatloaf muffins.