Uncle's Moist Jalapeño Cheese Cornbread

My mom's favorite spicy cornbread recipe, made with garden-fresh jalapeños and plenty of cheddar cheese.

This recipe has a special place in our family because it was my mom's brother who introduced her to hot peppers through this cornbread. Before that, spicy foods weren't something she sought out. After tasting this cheesy jalapeño cornbread, she was hooked.

Every year afterward, my mom planted hot peppers in her garden and experimented with different varieties. Jalapeños were always one of her must-grow peppers. Whether she served this cornbread with chili, soup, or a summer barbecue, it quickly became a family favorite.

Made with creamed corn, sour cream, cheddar cheese, and fresh jalapeños, this cornbread is moist, flavorful, and has just the right amount of heat.

Ingredients:

3 large eggs
1 c. sour cream full fat is recommended
1/4 c. butter melted and cooled a bit
1/4 c. sugar
1 (15 oz. can) creamed corn
2 tsp. baking powder
1/2 tsp. salt
1 1/4 c. flour
1/4 c. yellow cornmeal
2 jalapeños, diced
1 3/4 c. shredded cheddar cheese divided

Directions:

Preheat the oven to 375°F. Grease an 8x8-inch or 9x9-inch baking dish.

In a small saucepan, melt the butter over low heat. Set aside to cool slightly.

In a large mixing bowl, whisk the eggs until light and frothy.

Add the sour cream and cooled melted butter. Mix until smooth.

Stir in the sugar, creamed corn, baking powder, and salt until well combined.

Add the flour and cornmeal. Stir just until combined. Do not overmix.

Fold in the diced jalapeños and 1 1/2 cups of the shredded cheddar cheese.

Pour the batter into the prepared baking dish and spread evenly.

Sprinkle the remaining 1/4 cup cheese over the top.

Bake for 40 to 45 minutes, or until golden brown and a toothpick inserted in the center comes out clean.

Allow the cornbread to cool for about 5 minutes before slicing and serving.

Tips for Best Success:

• Use full-fat sour cream for the richest texture.
• Let the melted butter cool slightly so it doesn't cook the eggs.
• Remove the jalapeño seeds for milder heat.
• Wear gloves when handling hot peppers if you have sensitive skin.
• Do not overmix the batter or the cornbread may become dense.
• Shred your own cheese for the best melting and texture.
• Check for doneness at 40 minutes, as ovens vary.

Variations and Substitutions:

• Leave some jalapeño seeds in the batter or add a third pepper.
• Substitute diced green bell peppers for some or all of the jalapeños.
• Replace part of the cheddar with Pepper Jack cheese.
• Fold in ½ cup cooked, crumbled bacon.
• Add 1 cup of drained whole-kernel corn.
• Use a 1-to-1 gluten-free flour blend.

Serving Suggestions:

This cornbread pairs perfectly with:

• Chili
• Taco soup
• Beef stew
• Ham and bean soup
• BBQ ribs
• Pulled pork
• Smoked brisket
• Fried chicken
• Pinto beans
• Collard greens

It's also delicious served warm with butter and honey.

How to Store:

• Room Temperature:  Store tightly covered for up to 2 days.
• Refrigerator:  Store in an airtight container for up to 5 days.
• Freezer:  Wrap individual pieces and freeze for up to 3 months.
• Reheating:  Warm in the microwave for 15 to 20 seconds or in a 300°F oven until heated through.

Frequently Asked Questions:

Is this cornbread spicy?
With the seeds removed, it has a mild heat. Leaving some seeds in will make it spicier.

Can I use canned jalapeños?
Yes. Drain them well before adding.

Can I make this ahead of time?
Absolutely. It reheats beautifully.

Why is my cornbread dense?
Overmixing the batter is usually the cause.

Can I use Greek yogurt instead of sour cream?
Yes. Full-fat Greek yogurt works well.

Can I double the recipe?
Yes. Bake it in a 9x13-inch pan and add a few extra minutes to the baking time.

Mom's No-Knead Toast Bread

A simple homemade bread recipe that's perfect for toast, sandwiches, and everyday meals.

This bread recipe comes from my mother's recipe file and has become one of our favorite everyday loaves. Our family enjoys toast almost every morning, and this bread makes some of the best toast you'll ever eat.

One of the things I love most about this recipe is how easy it is. There is no kneading required. Simply mix the dough, spread it into the pan, let it rise, and bake. It's a wonderful recipe for beginner bread bakers or anyone who wants fresh homemade bread without spending a lot of time working the dough.

Fresh from the toaster with plenty of butter is our favorite way to enjoy it. Sometimes we add jelly, and other times we spread it with cream cheese, sprinkle on Parmesan cheese, and finish it with a little, (or sometimes a lot) garlic powder for a savory treat.

Ingredients:

3 c. Flour
1 Tbs. sugar
1 1/2 tsp. salt
1/4 tsp. baking soda
1 Tbs. instant yeast * (See Notes for active yeast.)
1 c. milk
1/4 c. water
2 Tbs. olive oil or vegetable oil 
yellow cornmeal, to sprinkle in pan

Directions:

Preheat the oven to 350°F. Lightly grease an 8½ x 4½-inch loaf pan and sprinkle the bottom and sides with cornmeal.

In a large bowl, whisk together the flour, sugar, salt, baking soda, and instant yeast.

In a small saucepan, combine the milk, water, and oil. Heat over low heat until the mixture reaches 120°F to 130°F.

Pour the warm yeast and milk mixture into the flour mixture.

Stir with a wooden spoon until thoroughly combined. Continue beating the dough for 2 to 3 minutes until smooth and beginning to look elastic.

Transfer the dough to the prepared loaf pan and spread it evenly.  Cover with a clean tea towel or lightly greased plastic wrap.  Let rise in a warm place for 45 minutes to 1 hour, or until the dough is just crowned above the rim of the pan.

Remove the cover and bake for 22 to 27 minutes, or until golden brown.

Allow the bread to cool in the pan for 5 minutes.
Remove from the pan and place on a wire rack.
Brush the top with butter, if desired.

Cool completely before slicing.

*Notes:

If you are using regular yeast instead of instant yeast, place the yeast into warm water with 1 tsp. sugar. Place in a warm location and allow to proof for 10 minutes. Heat the milk and oil in a small sauce pan until it reaches a temperature of 105° F. No hotter, or it will kill the yeast. 

Tips for Best Success:

• Use fresh yeast for the best rise.
• Check the liquid temperature with a thermometer.
• Don't add extra flour; the dough should be softer than traditional kneaded bread dough.
• Let the bread rise only until slightly above the rim of the pan.
• Cool completely before slicing to prevent a gummy texture.
• Store the bread in a sealed bag once fully cooled to keep it soft.

Variations and Substitutions:

• If you want Whole Wheat Bread, replace 1 cup of the all-purpose flour with whole wheat flour.
• For Honey Bread, substitute honey for the sugar.
• If you want to make Herb Bread, add 1 teaspoon Italian seasoning or dried herbs.
• To make Garlic Bread, add 1 teaspoon garlic powder to the dry ingredients.
• To make Cheese Bread, stir in ½ cup shredded cheddar or Parmesan cheese.

Serving Suggestions:

This bread is perfect for:

• Buttered toast
• Toast with jelly or jam
• Peanut butter toast
• Cream cheese toast
• Garlic Parmesan toast
• Grilled cheese sandwiches
• French toast
• Egg sandwiches
• BLT sandwiches
• Homemade croutons

How to Store:

• Room Temperature:  Store in an airtight container or bread bag for up to 4 days.
• Refrigerator:  Not recommended, as refrigeration can dry out homemade bread.
• Freezer:  Wrap tightly and freeze for up to 3 months. When ready to serve thaw at room temperature and toast as desired.

Frequently Asked Questions:

Can I use active dry yeast?
Yes. Proof it in the warm water with 1 teaspoon of sugar for about 10 minutes before adding it to the dry ingredients.

Why didn't my bread rise?
Old yeast, cool room temperatures, or liquid that was too hot can affect the rise.

Can I use bread flour?
Yes. Bread flour will produce a slightly chewier loaf.

Why is my bread dense?
Too much flour or insufficient rising time can create a dense loaf.

Can I double the recipe?
Yes. Divide the dough between two loaf pans.

Do I need a stand mixer?
No. A wooden spoon works perfectly for this recipe.

Homemade Crunchy Taco Rice Skillet

Skip the boxed mix and make this easy homemade taco rice skillet with simple pantry ingredients.

This recipe comes from my mother's recipe file, and it recently helped solve a supper dilemma at our house. My son and I were craving Hamburger Helper Crunchy Taco, but I couldn't justify paying over two dollars for a box when I already had the ingredients at home.

I remember when those boxed meals cost about a dollar, and even less when they were on sale. After digging through my mother's recipe stash, I found this homemade version. We had tortilla chips in the pantry and everything else we needed on hand.

The result was a flavorful, cheesy taco rice skillet that tasted even better than the boxed version. It's quick, filling, budget-friendly, and made with ingredients you can recognize.

Ingredients: 

1 lb. ground beef
1 onion, chopped
2 cloves garlic, minced
1 Tbs. chili powder
1 1/2 tsp. cumin
1 tsp. salt
1 tsp. pepper
1/2 tsp. paprika
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. oregano
Pinch of cayenne pepper 
1/2 c. salsa
2 2/3 c. chicken broth
1 c. long grain white rice
1 c. shredded sharp cheddar cheese
Tortilla chips

Directions:

In a large cast iron skillet or Dutch oven over medium-high heat, cook the ground beef and onion until the beef is browned and the onion is softened. Drain excess grease if needed.

Add the garlic and cook for 30 seconds.

Stir in the chili powder, cumin, salt, pepper, paprika, garlic powder, onion powder, oregano, and cayenne pepper.
Add the salsa, chicken broth, and rice. Stir well and bring to a gentle simmer. Cover and reduce the heat to low.

Cook for 18 to 22 minutes, stirring occasionally, until the rice is tender and most of the liquid has been absorbed.  Brown rice may require up to 45 minutes and additional broth.

Add the shredded cheddar cheese and stir until it is melted and creamy.  Remove from heat, cover and let stand for 5 minutes.

Serve in bowls topped with tortilla chips, extra cheese, salsa, or your favorite taco toppings.

Tips for Best Success:

• Use freshly shredded cheese for the smoothest texture.
• Stir occasionally while the rice cooks to prevent sticking.
• Keep the heat low once the mixture is simmering.
• Use a tight-fitting lid to help the rice cook evenly.
• Taste before serving and adjust the seasoning if needed.
• Let the skillet rest for 5 minutes before serving, so the flavors can settle.

Variations and Substitutions:

• Use ground turkey or chicken instead of ground beer.
• Add extra cayenne pepper, diced jalapeños, or hot salsa for a spicier flavor.
• Stir in a can of black beans or pinto beans.
• Use Mexican cheese blend or pepper jack cheese, instead of cheddar. 
• Add corn, bell peppers, and diced tomatoes.
• Replace the beef with black beans, pinto beans, or a meat substitute and use vegetable broth for a vegetarian meal.

Serving Suggestions:

Serve with:

• Extra tortilla chips
• Salsa
• Sour cream
• Diced tomatoes
• Shredded lettuce
• Sliced black olives
• Jalapeños
• Guacamole
• Avocado slices
• Mexican-style corn
• Simple green salad

How to Store:

• Refrigerator:  Store leftovers in an airtight container for up to 4 days.
• Freezer:  Freeze in airtight containers for up to 3 months.
• Reheating:  Add a splash of broth before reheating in the microwave or on the stovetop to restore moisture.

Frequently Asked Questions:

Can I use brown rice?
Yes. Brown rice will require additional cooking time and may need extra broth.

Can I make this ahead of time?
Absolutely. It reheats very well for lunches and busy weeknights.

Can I use store-bought taco seasoning?
Yes. Substitute about 2 tablespoons taco seasoning for the spice mixture.

Why is my rice still crunchy?
It may need additional cooking time or a little more broth. Cover and continue cooking until tender.

Can I make this in a Dutch oven?
Yes. A Dutch oven works perfectly for this recipe.

Is this better than the boxed version?
Many people think so because you control the ingredients, seasoning, and amount of cheese.

Old-Fashioned Homemade Brownies with Chocolate Frosting

Rich chocolate brownies topped with a simple homemade frosting from my aunt's recipe collection. 

This brownie recipe came from my aunt and quickly became a favorite in our family. My mother made these brownies often because they were easy, dependable, and always disappeared quickly.

Most of the time she served them plain, allowing the rich chocolate flavor to shine through. For holidays, church suppers, birthdays, and family gatherings, she would often add a layer of chocolate frosting while the brownies were still warm. The frosting melts slightly into the top, creating an extra special treat.

Whether you enjoy them frosted or unfrosted, these old-fashioned brownies are rich, chocolatey, and perfect for sharing.

Ingredients: 

Brownies: 
1/2 c. unsweetened cocoa
2 c. flour
2 c.sugar
4 large eggs
1 c.butter melted
4 tsp. vanilla

Frosting:
1/4 c. evaporated milk or real milk I used evaporated
1/4 c. butter softened
3 c. powdered sugar
1/4 c. unsweetened cocoa

Directions:

Preheat the oven to 350°F. Grease a 9x13-inch baking pan or spray with nonstick cooking spray.

In a large bowl, combine the melted butter and cocoa powder. Beat until smooth.

Add the sugar and flour. Mix until well combined.

Add the eggs and vanilla extract. Mix just until combined. Do not overmix.

Spread the thick batter evenly into the prepared baking pan.

Bake for 25 to 30 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs.  Allow the brownies to cool for about 10 minutes before frosting.

Make the Frosting

In a medium bowl, beat together the softened butter and cocoa powder until smooth.

Add the vanilla extract.

Gradually mix in the powdered sugar.

Add the milk, a tablespoon at a time, until the frosting reaches a smooth, spreadable consistency.  Spread the frosting over the still-warm brownies.

Allow the brownies to cool completely before cutting into squares. 

Tips for Best Success:

• Measure the flour correctly by spooning it into the measuring cup and leveling it off.
• Don't overmix after adding the eggs.
• Frost the brownies while they're still slightly warm for the best texture.
• Start with less milk in the frosting and add more only if needed.
• Use good-quality cocoa powder for the richest chocolate flavor.
• Let the brownies cool completely before slicing for neat squares. 

Variations and Substitutions: 

• Leave them unfrosted. They're delicious on their own and slightly less sweet.
• Stir in 1 cup chopped walnuts or pecans.
• Mix 1 cup semi-sweet chocolate chips into the batter.
• To make mocha brownies, add 1 teaspoon instant espresso powder to the batter.
• Drizzle melted peanut butter over the frosting.
• Use dutch-process cocoa, for a deeper chocolate flavor and darker color.

Serving Suggestions:

Serve these brownies with:

• Cold milk
• Hot coffee
• Hot chocolate
• Vanilla ice cream
• Fresh strawberries
• Raspberries
• Whipped cream

How to Store:

• Room Temperature:  Store in an airtight container for up to 4 days.
• Refrigerator:  Store for up to 1 week.
• Freezer:  Freeze unfrosted or frosted brownies for up to 3 months.
• To Serve:  Thaw overnight in the refrigerator or at room temperature.

Frequently Asked Questions:

Can I make these brownies without frosting?
Absolutely. They're delicious both frosted and unfrosted.

Why are my brownies dry?
Overbaking is the most common cause. Check them around the 25-minute mark.

Can I use regular milk instead of evaporated milk?
Yes. Either works well in the frosting.

Can I make these ahead of time?
Yes. They stay fresh for several days and often taste even better the next day.

Can I double the recipe?
This recipe already fills a 9x13-inch pan. For a larger batch, make two pans.

Can I add nuts?
Yes. Walnuts and pecans are both excellent additions. 

Mom's Tender Pork Chops with Creamy Garlic Gravy

A comforting family recipe for juicy pork chops cooked low and slow in a cast iron skillet.  

My mom's pork chops were always tender, juicy, and full of flavor. She relied on her well-seasoned cast iron skillet and cooked them low and slow, allowing the meat to become perfectly tender while developing a delicious golden-brown crust. She finished the dish with a rich and creamy garlic gravy.  

There was always plenty of gravy to spoon over mashed potatoes or soak up with a piece of bread. This simple family recipe turns ordinary pork chops into a comforting meal that feels like Sunday dinner any night of the week.

Ingredients:  

1 Tbs. olive oil
4 pork chops, bone-in (about 1½ to 2 inches. If the pork chops are thinner, they will cook evenly but will not have time to develop as much golden-brown color on the surface.)
Salt and pepper to taste 
1 Tbs. butter
2 Tbs.  flour
3 cloves garlic, minced
1 c. chicken broth
1 1/2 c. heavy whipping cream
1 tsp. Italian seasoning
Salt and pepper to taste

Directions:

Pat the pork chops dry with paper towels and season both sides generously with salt and pepper.

Add the olive oil to a large cast iron skillet, to coat the entire bottom. 

Place the pork chops in the cold skillet in a single layer.  Turn the heat to high. When the pork chops begin to sizzle, reduce the heat to medium.

Cook for 2 minutes, then flip the pork chops over and cook for 2 minutes on the other side. Continue turning them every 2 minutes until the internal temperature reaches 145°F.

Remove the pork chops from the skillet and let them rest while you prepare the gravy.

Melt the butter in the skillet over medium heat.  Whisk in the flour and cook for 1 minute, stirring constantly, to remove the raw flour taste.

Add the garlic and cook for about 30 seconds until fragrant.

Slowly whisk in the chicken broth, scraping up the flavorful browned bits from the bottom of the pan.  

Gradually whisk in the heavy cream until smooth. 

Stir in the Italian seasoning.

Bring the mixture to a gentle simmer and cook for 5 to 7 minutes, stirring occasionally, until the gravy is thick and creamy.  Season with salt and pepper to taste.

Return the pork chops to the skillet and spoon the gravy over them. Simmer for 1 to 2 minutes until heated through.

Serve with mashed potatoes, rice, biscuits, or crusty bread.

Tips for Best Success:

• Use thick, bone-in pork chops if possible. Chops that are 1½ to 2 inches thick stay juicier and work best with the cold-pan method.
• Start with a cold skillet. This is the key to the recipe. Starting cold allows the pork to cook gradually and evenly instead of seizing up from high heat.
• Pat the pork chops dry. Dry meat browns better and helps create a beautiful golden crust.
• Flip every 2 minutes. Frequent turning helps the chops cook evenly and prevents one side from overcooking.
• Use a meat thermometer. Remove the pork chops when they reach 135°F to 140°F, then finish them in the sauce until they reach 145°F.
• Don't rush the sauce. Let the broth reduce before adding the cream, so the sauce develops rich flavor and the right consistency.
• Rest the pork chops. A short rest before adding them back to the sauce helps keep the juices inside the meat.

Variations and Substitutions:

• Sauté sliced mushrooms after the garlic for a hearty mushroom cream sauce.
• Replace the heavy cream with half-and-half, though the sauce will be thinner and less rich.
• Boneless chops work too, but reduce the cooking time since they cook faster than bone-in chops.
• Stir in 1/4 cup grated Parmesan cheese at the end for an extra savory, creamy sauce.
• Use thyme, rosemary, or a Cajun seasoning blend instead of Italian seasoning for a different flavor profile.
• Use a dairy-free butter alternative and full-fat coconut milk or a dairy-free cooking cream, keeping in mind the flavor will change slightly.

Serving Suggestions:

These creamy garlic pork chops pair well with simple, comforting sides:

• Mashed potatoes
• Seasoned rice
• Buttered egg noodles
• Roasted potatoes
• Steamed green beans
• Roasted asparagus
• Glazed carrots
• Garden salad with vinaigrette
• Warm dinner rolls or crusty bread to soak up the sauce
• For a full comfort-food meal, serve them with mashed potatoes and green beans.

How to Store:

• Store leftover pork chops and sauce in an airtight container in the refrigerator for up to 3 days.
• Freeze in a freezer-safe container for up to 2 months. Cream sauces can separate slightly when thawed, but gentle reheating usually helps bring them back together.
• Reheat gently in a skillet over low heat, adding a splash of chicken broth or cream if the sauce has thickened too much. You can also microwave in short intervals, stirring the sauce between intervals.

Frequently Asked Questions:

Why start pork chops in a cold pan?
Starting in a cold skillet allows the pork chops to cook more evenly from the inside out, helping keep them tender and juicy.

Can I use thinner pork chops?
Yes, but reduce the cooking time. Thinner chops cook quickly and may not develop as much golden-brown color before reaching temperature.

Do I have to use a cast iron skillet?
Cast iron works best because it holds heat evenly and creates excellent browning, but a heavy stainless-steel skillet can also work.

How do I know when pork chops are done?
Use an instant-read thermometer. Pork is done when it reaches 145°F in the thickest part.

Can I make the sauce ahead of time?
Yes. You can make the sauce a few hours ahead and gently reheat it before serving, though it tastes best freshly made.

Can I use chicken breasts instead of pork chops?
You can adapt the sauce for chicken, but the cold-pan method is specifically designed for thick pork chops. Chicken breasts will need different cooking times.

Old-Fashioned Savory Rice

A simple, flavorful rice side dish from my mother's recipe box that's easy to make, budget-friendly, and pairs perfectly with almost any meal.

This seasoned rice recipe comes straight from my mother's recipe box. She made it often because it was inexpensive, easy to prepare, and always a welcome addition to the dinner table. The rice cooks in a flavorful blend of chicken seasoning, herbs, and spices, creating a delicious side dish that tastes much better than many boxed rice mixes.

If you're looking for a simple homemade side dish that goes with chicken, beef, pork, or even vegetables, this recipe is a wonderful addition to your recipe collection.

Ingredients:

2 c. long grain white rice, uncooked
4 c. water 
2 tsp. chicken powder or 2 cubes dissolved in boiling water
1 tsp. garlic powder 
1 tsp. onion powder 
1 tsp. paprika 
1/2 tsp. thyme 
2 Tbs. parsley 
1/2 tsp. salt
1/2 tsp. pepper
3 Tbs. butter

Directions: 

In a large saucepan over medium heat, combine the rice, water, chicken bouillon powder, garlic powder, onion powder, paprika, thyme, parsley, salt, and pepper.  Bring the mixture to a gentle simmer.  

Cover the saucepan with a tight-fitting lid and reduce the heat to medium-low.  Cook for 13 minutes without lifting the lid.

After 13 minutes, check the rice. If the liquid has been absorbed and the rice is tender, add the butter, replace the lid, and let the rice rest for 10 minutes.  If the rice is not yet tender, continue cooking for an additional 5 to 10 minutes. Add a small amount of extra water if needed.

Fluff the rice with a fork before serving.  

Tips for Best Success:

• Use a tight-fitting lid to keep the steam inside.
• Resist the urge to lift the lid while the rice cooks.
• Measure the rice and water accurately.
• Allow the rice to rest after cooking so it finishes steaming.
• Fluff with a fork rather than stirring with a spoon to keep the grains light and separate.
• If using bouillon cubes, dissolve them completely before adding.

Variations and Substitutions:

• Stir in peas, carrots, corn, or mixed vegetables during the last few minutes of cooking.
• Mix in cooked shredded chicken, diced ham, or cooked sausage for a complete meal.
• Try oregano, basil, rosemary, or Italian seasoning.
• Replace part of the water with chicken broth.
• Include a pinch of cayenne pepper or red pepper flakes.
• Brown rice can be used, but it will require additional water and a longer cooking time.

Serving Suggestions:

This seasoned rice pairs well with:

• Baked chicken
• Fried chicken
• Pork chops
• Meatloaf
• Roast beef
• Grilled steak
• Hamburger patties
• BBQ chicken
• Sausage
• Green beans
• Roasted vegetables
• Garden salad

How to Store:

• Refrigerator:  Store leftovers in an airtight container for up to 4 days.
• Freezer:  Freeze in freezer-safe containers or bags for up to 3 months.
• Reheating:  Add a splash of water before reheating in the microwave or on the stovetop to restore moisture.

Frequently Asked Questions:

Can I use chicken broth instead of water?
Yes. Chicken broth adds even more flavor to the rice.

Can I make this ahead of time?
Absolutely. It reheats very well and is great for meal prep.

Why is my rice still hard after cooking?
Different brands of rice absorb liquid differently. Continue cooking and add a little extra water if needed.

Can I double the recipe?
Yes. Use a larger saucepan and maintain the same cooking method.

Can I use instant rice?
This recipe is designed for regular long-grain rice. Instant rice will require different liquid amounts and cooking times.

What can I add for extra flavor?
Try sautéed onions, mushrooms, bell peppers, or additional herbs. 

Skillet Lemon Garlic Chicken with Cream Sauce

Crispy chicken thighs simmered in a rich lemon garlic cream sauce.

This recipe came from one of my son's friends, and it quickly became a favorite around our table. It is one of those meals that tastes like it took hours to prepare, yet it comes together with simple pantry ingredients and a single skillet.

The chicken thighs stay tender and juicy while the creamy lemon garlic sauce adds just the right amount of richness. The thyme and lemon help balance the cream, creating a flavorful dish that pairs beautifully with potatoes, rice, or fresh vegetables.

It's a wonderful recipe for busy weeknights, but it's also nice enough to serve when family and friends come over for supper.

Ingredients: 

6 chicken thighs, (about 1 ½ pounds)
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. paprika
Salt and black pepper, to taste
2 Tbs. olive oil
1 Tbs. butter
1 small shallot, minced or onion
3 cloves garlic, minced
1/2 c. chicken broth
1 Tbs. lemon juice
2/3 to 3/4 tsp. thyme
1/4 tsp. crushed red pepper flakes
1/3 c. heavy cream

Directions:

In a small bowl, combine the garlic powder, onion powder, paprika, salt, and pepper.  Sprinkle the seasoning evenly over both sides of the chicken thighs, then rub the seasoning into the meat.  
  
Heat the olive oil in a large cast iron skillet over medium heat.

Place the chicken thighs skin-side down in the skillet. Cook for 7 to 8 minutes, or until the skin is golden brown and crisp.  Turn the chicken thighs over and continue cooking for 15 to 25 minutes, or until the internal temperature reaches 165°F.  Transfer the cooked chicken to a plate and keep warm.

In the same skillet, add the butter, shallot, and garlic. Cook for about 1 minute, stirring frequently, until fragrant.

Stir in the chicken broth, lemon juice, thyme and crushed red pepper flakes.
Scrape the bottom of the skillet to loosen the browned bits. These add wonderful flavor to the sauce.

Reduce the heat to low and stir in the heavy cream.  Simmer gently for about 5 minutes, stirring occasionally, until the sauce thickens slightly.

Return the chicken thighs to the skillet and spoon some of the sauce over the top.

Serve and enjoy!

Tips for Best Success:

• Pat the chicken dry before seasoning for crispier skin.
• Allow the chicken to cook undisturbed while browning.
• Use fresh lemon juice for the best flavor.
• Simmer the sauce gently after adding cream to prevent curdling.
• Let the chicken rest for a few minutes before serving.

Variations and Substitutions: 

• Substitute boneless chicken thighs for quicker cooking.
• Replace thyme with rosemary or Italian seasoning.
• Add sliced mushrooms when cooking the shallot.
• Stir in baby spinach during the final few minutes.
• Use half-and-half instead of heavy cream for a lighter sauce.
• Add extra lemon juice if you enjoy a brighter citrus flavor.

Serving Suggestions:

This chicken pairs wonderfully with:

• Mashed potatoes
• Buttered egg noodles
• Rice or wild rice
• Roasted potatoes
• Steamed green beans
• Roasted asparagus
• Garden salad
• Homemade biscuits or crusty bread

How to Store:

• Refrigerator:  Store leftovers in an airtight container for up to 4 days.
• Freezer:  Freeze for up to 2 months. The sauce may separate slightly after thawing but usually comes back together when gently reheated.
• Reheating;  Warm in a skillet over low heat until heated through. Add a splash of broth or cream if needed.

Frequently Asked Questions:

Can I use chicken breasts instead?
Yes. Boneless chicken breasts work well, though they may cook more quickly than thighs.

Can I make this ahead of time?
Yes. Prepare the recipe up to a day ahead and gently reheat before serving.

Does the sauce taste strongly of lemon?
No. The lemon adds brightness without overpowering the creamy garlic flavor.

Can I leave out the red pepper flakes?
Absolutely. The dish is still delicious without them.

Why is my sauce too thin?
Allow it to simmer a few minutes longer, or add a little extra cream. 

Old-Fashioned Homemade Cheese Spread

A creamy homemade cheese spread made with three cheeses, garlic, and savory seasonings.

Creamy, Flavorful Homemade Cheese Spread with Cheddar, Monterey Jack, and Pepper Jack.  What could be better for an anytime snack?

Skip the store-bought tubs and make your own rich, creamy cheese spread at home. This old-fashioned recipe combines extra sharp cheddar, Monterey Jack, and pepper jack cheeses with savory seasonings for a spread that is perfect on crackers, vegetables, sandwiches, and more. It comes together quickly in the food processor and tastes far fresher than anything from the grocery store.

When I was growing up, my mom made homemade cheese spread instead of buying the prepared versions from the store. I carried on the tradition, and now my children enjoy making it too.

One thing my mom always insisted on was shredding cheese from a block rather than buying pre-shredded cheese. Freshly shredded cheese melts and blends better, and it doesn't contain the anti-caking agents often found in packaged shredded cheese.

This recipe combines three different cheeses along with garlic and seasonings to create a creamy, spreadable cheese mixture that's perfect for entertaining, snacks, or everyday use. The hardest part is waiting for the flavors to blend together in the refrigerator.

Ingredients:

8 ounces extra sharp cheddar cheese
4 ounces Monterey jack cheese 
4 oz. pepper jack cheese
8 ounces cream cheese, room temperature
2 to 3 cloves garlic, minced
1 Tbs. mayonnaise
1 tsp. paprika 
1 tsp. onion powder
1 tsp. Worcestershire sauce
1 tsp. ground mustard
1/4 tsp. cayenne pepper or ered pepper flakes
1/4 to 1/2 c. half and half, evaporated milk, or whole milk ( depends on the consistency you want)
Salt and pepper to taste 

Directions:

Using the shredding attachment of a food processor, shred the cheddar, Monterey Jack, and pepper jack cheeses.

Replace the shredding blade with the processing blade.  Add the softened cream cheese, garlic, mayonnaise, paprika, onion powder, Worcestershire sauce, ground mustard, and cayenne pepper.
Process until the mixture begins to come together.

With the processor running, slowly drizzle in the half-and-half or milk.  

Continue processing until the spread becomes smooth, creamy, and fluffy, about 3 to 5 minutes. Stop occasionally to scrape down the sides of the bowl. 

Taste and adjust the seasoning with salt and pepper if needed. 
Transfer the cheese spread to a serving bowl or airtight container.

Refrigerate for at least 1 hour before serving to allow the flavors to blend, or serve immediately.

Serve with crackers, vegetables, pretzels, or fresh bread.

Tips for Best Success:

• Use freshly shredded cheese for the smoothest texture.
• Allow the cream cheese to come to room temperature before mixing.
• Add the milk gradually until you reach your desired consistency.
• Chill the spread before serving for the best flavor.
• For a smoother spread, process a little longer after adding the milk.
• Taste before adding salt, since cheese varieties can vary in saltiness.

Variations and Substitutions:

• Replace the pepper jack cheese with additional Monterey Jack cheese.
• Add finely diced jalapeños, extra cayenne pepper, or a dash of hot sauce.
• Substitute smoked cheddar or smoked Gouda for part of the cheddar cheese.
• Add fresh chives, parsley, or dill for a garden-fresh flavor.
• Mix in 4 to 6 slices of cooked, crumbled bacon.

Serving Suggestions:

• Serve with crackers and pretzels.
• Spread on toasted bread or bagels.
• Use as a sandwich spread.
• Serve with celery, carrots, cucumber slices, and bell peppers.
• Add to baked potatoes.
• Spread on burgers or wraps.
• Include on a charcuterie board.

How to Store:

• Refrigerator:  Store in an airtight container for up to 7 days.
• Freezer:  Freezing is not recommended, as the texture may become grainy after thawing.
• Make Ahead:  This cheese spread is even better after chilling overnight.

Frequently Asked Questions:

Can I make this without a food processor?
Yes. Finely shred the cheese and mix with a hand mixer until smooth.

Why is my cheese spread too thick?
Add a little more milk or half-and-half, one tablespoon at a time.

Can I use all cheddar cheese?
Yes. The flavor will be sharper but still delicious.

Can I make it ahead of time?
Absolutely. It tastes even better after the flavors have blended overnight.

What crackers go best with this cheese spread?
Butter crackers, wheat crackers, pretzel crisps, and sturdy artisan crackers all work well.

Can I use reduced-fat cream cheese?
Yes, although the spread may not be quite as rich and creamy.

Old-Fashioned Bakery Style Doughnut Muffins

Soft, buttery muffins coated in sweet cinnamon sugar.

These old-fashioned doughnut muffins have been a family favorite for years. They combine the soft texture of a muffin with the sweet cinnamon-sugar coating of a cake doughnut. This easy recipe was one of the first baked treats I learned to make when I was younger, and it quickly became a regular request from family and friends.

The recipe originally came from a magazine, but over the years it became part of our family's recipe collection. I passed the recipe to my son when he was young.  He still makes them often, proving that some recipes never go out of style.

When I first started learning to bake, these doughnut muffins gave me confidence in the kitchen. They were simple enough for a beginner, but delicious enough that everyone loved them. The warm nutmeg flavor and buttery cinnamon-sugar coating make them taste like something from an old-fashioned bakery.

These muffins are especially good served warm, when the cinnamon sugar sparkles on top and the inside is still soft and tender.

Ingredients:

For the Muffins:
4 Tbs. butter, softened
1/4 c. vegetable oil
1/2 c. granulated sugar
1/3 c. brown sugar
2 large eggs
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1 to 1 1/4 tsp.nutmeg
3/4 tsp. salt
1 Tbs.vanilla extract
2 2/3 c. flour
1 c. milk

Topping:
6 Tbs. butter, melted
1/2 c. granulated sugar
2 1/2 tsp. cinnamon

Directions:

Preheat oven to 350°F. Lightly grease a 12-cup muffin pan or line with paper liners.

In a large mixing bowl, beat together the butter, vegetable oil, granulated sugar, and brown sugar until smooth and creamy.

Add the eggs one at a time, beating well after each addition.

Stir in the baking powder, baking soda, nutmeg, salt, and vanilla extract.

Add one-third of the flour and stir just until combined.  Add half of the milk and stir gently.  Repeat with another third of the flour, the remaining milk, and then the remaining flour. Mix only until combined, scraping the sides and bottom of the bowl as needed.

Fill muffin cups about three-quarters full.

Bake for 15 to 17 minutes, or until lightly golden and a toothpick inserted into the center comes out clean.

While the muffins bake, melt the butter for the topping.

In a shallow bowl, combine the sugar and cinnamon.

Allow muffins to cool for 2 to 3 minutes, just until they are comfortable to handle.

Dip the tops of the warm muffins into the melted butter, then into the cinnamon-sugar mixture.

Serve warm or cool completely on a wire rack.

Tips for Best Success: 

• Freshly grated nutmeg gives the best flavor.
• Do not overmix the batter or the muffins may become dense.
• Coat the muffins while still warm so the cinnamon sugar sticks well.
• For bakery-style muffins, fill the cups slightly fuller.
• Use room-temperature eggs for a smoother batter.

Variations and Substitutions:

• Add 1 teaspoon cinnamon to the batter for even more spice flavor.
• Fold in 1 cup finely diced apples.
• Replace part of the granulated sugar with maple sugar.
• Replace the nutmeg with pumpkin pie spice.
• Bake in mini muffin pans for approximately 10 to 12 minutes.

Serving Suggestions:

• Serve with hot coffee or tea.
• Enjoy alongside scrambled eggs for breakfast.
• Add to a holiday brunch table.
• Serve warm with fresh fruit.
• Pack in lunchboxes for a special treat.

How to Store:

• Room Temperature:  Store in an airtight container for up to 3 days.
• Refrigerator:  Store up to 1 week.
• Freezer:  Freeze uncoated muffins for up to 3 months. Thaw and coat with butter and cinnamon sugar before serving.

Frequently Asked Questions:

Why do these taste like doughnuts?
The generous amount of nutmeg and the buttery cinnamon-sugar coating create the flavor of an old-fashioned cake doughnut.

Can I use all butter instead of oil?
Yes. Replace the oil with an equal amount of melted butter, although the muffins may be slightly less tender.

Can I make these ahead of time?
Yes. They stay moist for several days when stored in an airtight container.

Can I freeze them?
Absolutely. Freeze after baking and thaw as needed.

Do I have to use nutmeg?
Nutmeg gives the classic doughnut flavor, but cinnamon or pumpkin pie spice may be substituted. 

Old-Fashioned Meatball Soup

Tender homemade meatballs, vegetables, and pasta simmered in a flavorful tomato broth.

This meatball soup is one of the comforting meals I remember my mother making when she wanted something hearty and filling.

Whenever possible, she used tomatoes and peppers from the garden or jars she had canned herself. Those homegrown ingredients added wonderful flavor to the broth and made the soup feel even more special.

Over the years, my mother and I started making the meatballs with a combination of ground beef and spicy sausage. The sausage added extra seasoning and flavor, and it quickly became our favorite way to make this soup.  

Loaded with tender homemade meatballs, vegetables, and pasta, this soup is a complete meal in a bowl. It's the kind of recipe that warms you from the inside out and leaves everyone satisfied.

Ingredients: 

For the Meatballs:
1.5 pounds ground beef (or 1 pound ground beef and 1/2 pound spicy sausage)
1/4 c. onions, chopped fine
2 garlic cloves, minced
1/3 c. breadcrumbs (Italian or plain)
1 large egg
2 tsp. Worcestershire sauce
1/2 tsp. salt
1/4 tsp. pepper
2 Tbs. olive oil (if pan frying)

For the Meatball Soup:
2 Tbs. olive oil
1 onion, diced
2 large carrots, peeled and diced
3 celery stalks, diced
1.5 c. green beans, trimmed and cut into one-inch pieces
1.5 tsp.  parsley
1 tsp.  oregano
1/2 tsp. basil
1/2 tsp. garlic powder
1/2 tsp. onion powder
6 c. beef broth
1 can (8 oz) tomato sauce
1 can (14.5 oz) tomatoes and chilies
3/4 c. small pasta 
Salt and pepper, to taste 

Directions:

Preheat oven to 400°F. Line a baking sheet with parchment paper.

In a large bowl, combine the ground beef, onion, garlic, breadcrumbs, egg, Worcestershire sauce, salt, and pepper. Mix gently until combined.

Shape into tablespoon-sized meatballs and place on the prepared baking sheet.
Bake for 12 to 15 minutes, or until cooked through.

Or if pan-frying:
Brown the meatballs in a large skillet with olive oil, turning frequently until browned on all sides. Transfer to a plate.

In a large Dutch oven, heat olive oil over medium heat.

Add onion, carrots, celery, and green beans. Cook for 7 to 8 minutes, stirring occasionally.

Stir in parsley, oregano, basil, garlic powder, and onion powder. Cook for 1 minute.

Add beef broth, tomato sauce, and diced tomatoes with chilies.  Bring to a boil, then reduce heat and simmer for 7 to 10 minutes.

Add the pasta and meatballs.  Continue simmering for about 10 minutes, or until the pasta is tender.

Season with salt and pepper to taste.

Serve hot.

Tips for Best Success:

• Don't overmix the meatball mixture or the meatballs may become tough.
• Keep the meatballs uniform in size for even cooking.
• Use home-canned tomatoes and peppers if you have them.
• Add extra broth if the soup thickens during storage.
• Cook the pasta just until tender to prevent it from becoming mushy.

Variations and Substitutions:

• Use ground chicken or turkey for a lighter alternative to beef.
• Add more vegetables like zucchini, corn, peas, or spinach.
• Add red pepper flakes or extra chilies.
• Use rice instead of pasta for a great variation and a different texture.
• Replace the individual herbs with 1 tablespoon Italian seasoning.

Serving Suggestions:

Serve with:

• Crusty bread
• Homemade dinner rolls
• Garlic bread
• Side salad
• Crackers
• Cornbread

How to Store:

• Refrigerator:  Store covered for up to 4 days.
• Freezer:  Freeze for up to 3 months.
• Tip:  The pasta will absorb broth as it sits. Add additional broth when reheating if needed.

Frequently Asked Questions:

Can I make the meatballs ahead of time?
Yes. Prepare and refrigerate them up to a day ahead.

Can I freeze the soup?
Yes, although the pasta may soften after thawing.

Can I use frozen meatballs?
Yes, for a quicker version.

What pasta works best?
Ditalini, elbow macaroni, small shells, or other small pasta shapes.

Can I use home-canned tomatoes?
Absolutely. That's how my mother often made it.

Chocolate Marshmallow Brownie Cake

A rich chocolate cake topped with gooey marshmallows and homemade chocolate frosting.

This recipe came from a distant cousin who absolutely loved to bake. Whenever family recipes were exchanged, you could always count on her bringing something sweet to the table.

Although the recipe is called a cake, I've always thought it falls somewhere between a cake and a brownie. The chocolate layer is rich and moist, the marshmallows create a gooey middle layer, and the homemade frosting ties everything together.

It's the kind of dessert that disappears quickly at family gatherings, potlucks, and holiday dinners. If you're a chocolate lover, this recipe is hard to resist.

Ingredients: 

Cake:
2 c. flour
1 1/2 c. granulated sugar
1/2 c. light brown sugar
3/4 c. unsweetened cocoa powder
2 tsp. baking powder
1 1/2 tsp. baking soda
3/4 tsp. salt
3/4 c. vegetable oil or melted butter
2 eggs
1 tsp. vanilla extract
6 Tbs. milk
1/3 c. sour cream
1 c. boiling water

For Topping:
10.5 ounce package mini marshmallows

Chocolate Frosting:
1/2 c. butter 
6 Tbs. milk
3 heaping Tbs. unsweetened cocoa powder
1 tsp. vanilla extract
3 c. powdered sugar 

Directions: 

Preheat oven to 350°F. Grease a 9 x 13-inch baking pan.

In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, cocoa powder, baking powder, baking soda, and salt.

Add the oil, eggs, vanilla, milk, and sour cream. Beat with an electric mixer until combined.

With the mixer on low speed, slowly pour in the boiling water.  Increase speed to high and beat for 1 minute.

Pour the batter into the prepared baking pan.

Bake for 38 to 45 minutes, or until a toothpick inserted in the center comes out clean.  Remove the cake from the oven but leave the oven on. 

Immediately sprinkle the mini marshmallows evenly over the top of the hot cake.

Return the cake to the oven and bake for 3 to 5 minutes, or until the marshmallows are puffed and softened.

Remove from the oven and cool completely.

Make the Frosting
In a small saucepan over medium heat, melt the butter.

Add the milk and cocoa powder. Whisk constantly for 2 to 3 minutes.  Remove from heat.

Stir in the vanilla and powdered sugar, whisking until smooth.

Drizzle or spread the frosting over the cooled marshmallow layer.

Refrigerate for about 30 minutes, or until the frosting is set.

Slice and serve. 

Tips for Best Success:

• Add the boiling water slowly to avoid splashing.
• Frost only after the cake has cooled completely.
• Use fresh marshmallows for the best texture.
• Line the pan with parchment paper for easier serving.
• Let the frosting set before slicing.

Variations and Substitutions:

• Add Pecans or Walnuts:  Sprinkle chopped nuts over the marshmallow layer before frosting.
• Use Dark Cocoa Powder:  For a richer chocolate flavor.
• Try Chocolate Chips:  Add 1 cup to the batter.
• Coffee Boost:  Replace the boiling water with hot coffee.
• Extra Marshmallow Layer:  Use an additional cup of marshmallows for an even thicker topping.

Serving Suggestions:

Serve with:

• A glass of cold milk
• Vanilla ice cream
• Fresh strawberries
• Coffee
• Hot chocolate
• Whipped cream

How to Store:

• Room Temperature:  Store covered for up to 3 days.
• Refrigerator:  Store up to 1 week.
• Freezer:  Freeze individual pieces for up to 2 months.

Frequently Asked Questions:

Is this a cake or a brownie?
It's technically a cake, but many people find the texture somewhere between cake and brownies.

Can I use butter instead of oil?
Yes. Melted butter works well.

Why add boiling water?
It enhances the chocolate flavor and creates a moist texture.

Can I make it ahead?
Yes. It's excellent made a day in advance.

Do the marshmallows melt completely?
No. They soften and create a gooey layer beneath the frosting.

Honey Vinegar Glazed Pork Loin Chops

 A simple skillet pork chop recipe that's juicy, flavorful, and easy enough for weeknights.

This was one of those simple pork chop recipes that always turned out well. The vinegar helps tenderize the meat while the honey balances everything with just the right amount of sweetness.

One thing our family learned quickly was that the glaze was too good to waste. Before long, we were almost always doubling the sauce ingredients, so there would be plenty to spoon over mashed potatoes, rice, or whatever side dish happened to be on the table.

The result is juicy, tender pork chops simmered with onions in a sweet and tangy glaze that feels both comforting and special.

Ingredients:

4 bone-in pork loin chops (3/4 inch thick and 7 ounces each)
2 Tbs. butter
2 Tbs. olive oil
1 onion, chopped
1/3 c. vinegar, divided
3 tablespoons soy sauce
3 garlic cloves, minced
2 Tbs. honey
1 Tbs. water 
1-1/2 teaspoons cornstarch

Directions:

In a large cast iron skillet, heat butter and olive oil over medium heat.  Add the pork chops and cook for about 2 minutes per side, until golden brown.  Transfer the pork chops to a plate and set aside.

Add the chopped onion to the skillet and cook until tender and translucent.

In a small bowl, whisk together vinegar, soy sauce, garlic, and honey.

Return the pork chops to the skillet.  Pour the sauce mixture over the pork chops and onions.  Bring to a gentle boil, then reduce heat.  Cover and simmer for 7 to 9 minutes, or until the pork reaches an internal temperature of 145°F.

In a small bowl, whisk together cornstarch and water until smooth.
Stir the cornstarch mixture into the skillet.  Bring to a boil and cook, stirring constantly, until the glaze thickens, about 1 minute.

Spoon the glaze over the pork chops and serve.

Family Tip:

We almost always doubled the glaze ingredients because everyone loved having extra sauce for mashed potatoes, rice, or buttered noodles.

Tips for Best Success:

• Use a meat thermometer for perfectly cooked pork.
• Don't skip browning the pork chops first.
• Slice onions evenly for consistent cooking.
• Double the glaze if you enjoy extra sauce.
• Let the pork rest a few minutes before serving.

Variations and Substitutions:

• Use Apple Cider Vinegar:  Adds a slightly sweeter flavor.
• Add Fresh Herbs:  Thyme or rosemary pair nicely with pork.
• Make It Spicy:  Add a pinch of red pepper flakes.
• Use Boneless Pork Chops:  Reduce cooking time slightly.
• Add Mushrooms:  Cook them along with the onions.

Serving Suggestions:

Serve with:

• Mashed potatoes
• Buttered noodles
• Rice
• Roasted vegetables
• Green beans
• Dinner rolls
• Applesauce

How to Store:

• Refrigerator:  Store leftovers in an airtight container for up to 4 days.
• Freezer:  Freeze for up to 2 months.
• Reheat:  Warm gently in a covered skillet or microwave until heated through.

Frequently Asked Questions:

Does the vinegar make the pork taste sour?
No. The honey balances the vinegar and creates a sweet-tangy glaze.

Can I double the sauce?
Absolutely. Our family often did.

Can I use boneless pork chops?
Yes, but they may cook more quickly.

Why cook pork to 145°F?
That's the recommended safe internal temperature for juicy pork.

What type of vinegar works best?
White vinegar or apple cider vinegar both work well. 

Mom's Homemade Ranch Mix

Save money and control the ingredients with this easy ranch mix recipe.

My mom preferred making her own seasoning blends whenever possible. Not only did it save money, but she liked knowing exactly what ingredients were going into the food she served her family.

This homemade ranch seasoning mix came from an old newspaper clipping she saved years ago. It quickly became one of her favorite pantry staples because it could be used in so many different recipes.

Instead of buying store-bought seasoning packets filled with ingredients most people can't pronounce, she mixed up a batch of this simple blend and kept it ready to use. It worked beautifully in dips, dressings, casseroles, roasted vegetables, and countless family meals.

Although the original newspaper recipe didn't include hot pepper powder, I'm fairly certain my mother often added a little to her batches. She liked recipes with a bit of extra flavor and heat. She probably added about a 1/4 to 1/2 teaspoon cayenne pepper or hot pepper powder for a spicy ranch seasoning.  But if you are just starting out, use 1/8 to 1/4 teaspoon first to see how you like it.

Ingredients:

1/3 c. buttermilk powder
1 Tbs. garlic powder
1 Tbs. onion powder
2 tsp. parsley
1 1/2 tsp. dill
1 to 1 1/2 tsp. dried chives
1 tsp. sea salt
1/2 tsp. sugar
1/2 tsp. tarragon 
1/4 tsp. black pepper or to taste
1/4 tsp. mustard powder
1/8 to 1/4 tsp. hot pepper powder (Optional)

Directions: 

In a glass jar with a tight-fitting lid, combine the buttermilk powder, garlic powder, onion powder, parsley, dill, chives, salt, sugar, tarragon, black pepper, mustard powder and hot pepper powder.

Secure the lid and shake well until all ingredients are thoroughly combined.

Store in a cool, dry place.

To Use:

For each 1-ounce packet of store-bought ranch seasoning mix, use 2 tablespoons of homemade ranch seasoning. 

Tips for Best Success:

• Use fresh dried herbs for the best flavor.
• Shake the jar before each use to redistribute ingredients.
• Store in an airtight container to prevent moisture.
• Label the jar with the date it was made.
• Adjust the pepper to suit your family's taste.

Variations and Substitutions:

• Add an additional teaspoon of garlic powder for extra garlic ranch.
• Mix in a pinch of cayenne pepper for a spicy ranch flavor.
• Reduce the salt to taste.
• Use fresh herbs when making dressing immediately, but use dried herbs for storage.
• Increase black pepper for more bite for a peppery ranch flavor.

Ways to Use Homemade Ranch Seasoning:

• Ranch dip
• Salad dressing
• Roasted potatoes
• Popcorn seasoning
• Chicken seasoning
• Casseroles
• Pasta salad
• Vegetable dip
• Slow cooker recipes

How to Store:

• Store in an airtight jar in a cool, dry place for up to 6 months.
• Always use a dry measuring spoon when scooping the mix.

Frequently Asked Questions:

How much homemade mix equals one ranch packet?
Use 2 tablespoons of homemade mix for every 1-ounce packet.

Can I make ranch dressing with this?
Yes. Mix with mayonnaise, sour cream, milk, or buttermilk to taste.

How long does it last?
Stored properly, it should stay fresh for up to 6 months.

Why use buttermilk powder?
It provides the tangy flavor found in traditional ranch seasoning.

Can I leave out the tarragon?
Yes. The flavor will be slightly different but still delicious. 

Chicken and Homemade Cream of Mushroom Casserole

Tender chicken baked in homemade cream of mushroom soup and topped with melted cheddar cheese.

My mother often made this chicken casserole when she wanted a comforting meal that would feed the family well.

What made her version special was that she rarely used canned cream of mushroom soup. Instead, she took the extra time to make her own from scratch. The homemade soup was rich, creamy, and full of mushroom flavor. In fact, we often made extra just to spoon over mashed potatoes.

Of course, if you're short on time, a can of condensed cream of mushroom soup works perfectly fine. But when you have a little extra time, the homemade version truly makes this casserole something special.

The chicken always turned out tender and juicy, covered with creamy mushroom sauce, melted cheese, and buttery sautéed mushrooms.

Ingredients:

For the Chicken:
4 boneless chicken breasts
Salt and pepper to taste

For the Homemade Cream Of Mushroom Soup:
3 Tbs. butter
1/4 c. flour
1 c. chicken broth
1 c. half-and-half
1 can (about 4 ounces) mushrooms, drained, diced
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. salt
1/3 tsp. black pepper

For the Topping:
1 can (about 4 ounces) mushrooms, drained
1 Tbs. butter
1 c. grated cheddar cheese

Directions: 

Preheat oven to 350°F.  A greased or buttered 2-quart casserole with a lid.

Place chicken breasts in a large saucepan and cover with water. Bring to a boil, reduce heat, and simmer for about 45 minutes, or until chicken is tender and fully cooked. Drain. 

Make the homemade Cream Of Mushroom Soup:

In a saucepan over low heat, melt butter.  Gradually whisk in flour and cook for 1 to 2 minutes, stirring constantly. Do not brown.

Add garlic powder, onion powder, salt, and pepper.

Slowly whisk in chicken broth and half-and-half until smooth.

Stir in one can of diced mushrooms.  Simmer gently, stirring frequently, for 2 to 3 minutes or until thickened to a condensed soup consistency.  Remove from heat.

Prepare the Mushroom Topping:

In a small skillet, melt butter.

Sauté the remaining can of mushrooms until lightly browned. Set aside.

Assemble the Casserole:

Season both sides of the cooked chicken breasts with salt and pepper.  Place the chicken breasts in a greased casserole dish.

Pour the homemade mushroom soup over the chicken.  Sprinkle with cheddar cheese and top with sautéed mushrooms. Cover with a lid or a sheet of aluminum foil.

Bake for 20 to 25 minutes, or until hot and bubbly.

Serve hot. 

Tips for Best Success:

• Make extra mushroom soup for serving over mashed potatoes.
• Shred your own cheese for smoother melting.
• Avoid boiling the soup after adding the half-and-half.
• Sautéing the mushrooms adds extra flavor.
• Use freshly cooked chicken for the juiciest results.

Variations and Substitutions:

• Use canned soup instead of making your own. 
• Add vegetables like peas, broccoli, or green beans.
• Try different cheeses like Swiss, Monterey Jack, or Colby cheese.
• Use rotisserie chicken for busy days.
• Top with buttered breadcrumbs before baking.

Serving Suggestions:

Serve with:

• Mashed potatoes
• Buttered noodles
• Rice
• Dinner rolls
• Green beans
• Side salad
• Roasted vegetables

How to Store:

• Refrigerator:  Store covered for up to 4 days.
• Freezer:  Freeze tightly wrapped for up to 2 months.
• Reheat:  Warm covered in the oven at 325°F until heated through.

Frequently Asked Questions:

Can I use canned cream of mushroom soup?
Yes. It's a great shortcut when you're short on time.

Can I use chicken thighs?
Absolutely. They work well and stay very moist.

Can I make this ahead?
Yes. Assemble and refrigerate up to a day before baking.

Can I freeze it?
Yes, although cream-based sauces may separate slightly after thawing.

What can I serve with it?
Mashed potatoes are especially good with the extra mushroom sauce.