Mom’s Slow-Baked Beef Short Ribs

Tender, Fall-Off-the-Bone Ribs with a Simple Homemade Sauce

There is something wonderful about a meal that doesn't require a long list of fancy ingredients to taste delicious. These slow-baked beef short ribs are a perfect example.

The ribs are seasoned simply with salt, pepper, garlic powder, and onion powder, then baked at a low 200°F temperature for 5 to 6 hours. The slow cooking gives the beef plenty of time to become tender and juicy until the meat practically falls off the bone.

The sauce is made with pantry staples, including tomato sauce, ketchup, vinegar, Worcestershire sauce, chili powder, and dried mustard. Using both tomato sauce and ketchup gives the sauce a little more depth than a sauce made with ketchup alone.

This is a comforting, old-fashioned meal that is easy to put together and lets the oven do most of the work.

Ingredients:

3 to 4 pounds beef short ribs
Salt and pepper, to taste
1 Tbs. garlic powder
1 Tbs. onion powder
1 onion, chopped
1 can (8 ounces) tomato sauce
1/2 c. ketchup
1 1/2 c. water
3 Tbs. vinegar
3 Tbs. Worcestershire sauce
1 1/2 Tbs. granulated sugar or brown sugar
1 Tbs. chili powder
1 Tbs. dried mustard

Directions:

Preheat your oven to 200°F.

Generously season both sides of the beef short ribs with salt, pepper, garlic powder, and onion powder.

Arrange the seasoned ribs in a Dutch oven or roasting pan.

In a medium bowl, combine the onion, tomato sauce, ketchup, water, vinegar, Worcestershire sauce, sugar, chili powder, and dried mustard. Stir until well combined.

Pour half of the sauce over the ribs. Turn the ribs over, then pour the remaining sauce over the top.

Cover the Dutch oven or roasting pan tightly with a lid.

Bake at 200°F for 5 to 6 hours, or until the beef is very tender, and the meat is falling away from the bones.

Carefully remove the ribs from the pan and serve with some of the sauce spooned over the top.

Tips for Best Success:

• Use a tightly covered pan. Keeping the pan covered helps hold in moisture during the long cooking time.
• Don't rush the cooking. The low 200°F temperature is intentional. Give the ribs the full cooking time they need to become tender.
• Check for tenderness rather than relying only on the clock. Ribs can vary in size, so begin checking around the 5-hour mark.
• Season both sides of the ribs. This gives the beef flavor throughout rather than relying only on the sauce.
• Don't worry if the ribs don't look done at 5 hours. If the meat isn't tender enough to pull easily from the bone, cover them again and continue baking.
• Let the ribs rest for a few minutes before serving. This makes them easier to handle and serve.

Variations and Substitutions:

• Apple cider vinegar: Use apple cider vinegar in place of regular vinegar for a slightly sweeter flavor.
• Brown sugar: Substitute brown sugar for the granulated sugar for a deeper, slightly molasses-like flavor.
• Spicier ribs: Add a pinch of cayenne pepper or a little hot sauce to the sauce.
• Milder flavor: Reduce the chili powder if you prefer a less pronounced chili flavor.
• Yellow mustard: If you don't have dried mustard, a small amount of prepared yellow mustard can be used, although it will slightly change the texture and flavor of the sauce.
• Tomato sauce and ketchup: Keep both if possible. The combination gives the sauce a richer tomato flavor and a nice balance of sweetness and tanginess.

Serving Suggestions:

These tender beef short ribs pair especially well with classic comfort-food sides.

Try serving them with:

• Mashed potatoes
• Buttered corn
• Green beans
• Creamed peas
• Roasted or glazed carrots
• Coleslaw
• Macaroni and cheese
• Homemade biscuits
• Cornbread

Spoon some of the flavorful sauce from the pan over the ribs and mashed potatoes for an especially comforting meal.

How to Store:

• Refrigerator:  Allow leftover ribs to cool, then place them in an airtight container along with some of the sauce. Refrigerate for up to 3 to 4 days.
• Freezer:  For longer storage, place the cooled ribs and sauce in a freezer-safe container or freezer bag. Freeze for up to 3 months for the best quality.
• To reheat:  Thaw frozen ribs in the refrigerator overnight. Reheat gently in a covered baking dish at 300°F until heated through. Adding a little of the reserved sauce or a splash of water can help keep the meat moist.

Frequently Asked Questions:

Can I cook these beef ribs at a higher temperature?
Yes, but the cooking time will need to be adjusted. The original recipe is specifically designed for low-and-slow cooking at 200°F, which helps produce very tender ribs.

How do I know when the ribs are done?
The best indication is tenderness. The meat should be very tender and pull away from the bone easily. If it is still tough, cover the pan and continue cooking.

Can I make these ribs ahead of time?
Yes. The ribs can be cooked a day ahead and refrigerated in their sauce. Reheat them gently in a covered dish before serving.

Can I use boneless beef short ribs?
Yes. Boneless short ribs can be used, but the cooking time may vary depending on the size and thickness of the pieces. Check them for tenderness as they cook.

Do I need to brown the ribs first?
No. This recipe does not require browning. The ribs are seasoned, covered with sauce, and baked low and slow, making this a particularly easy preparation.

What should I do with the leftover sauce?
Don't throw it away! The flavorful sauce can be spooned over the ribs and mashed potatoes or other side dishes. 

Classic Homemade Apple Pie with a Flaky Crust

A family recipe filled with tender apples, cinnamon, nutmeg, and memories.

When we had apple trees growing in the yard, Mom would cut the apples into slices and freeze them or can them, so she could make apple pies, muffins, and cakes throughout the year. She also used those apples to make homemade applesauce.

Warm spices filled the air when you walked into the house. We knew that something good was going to come out of the oven for supper dessert.

This old-fashioned apple pie is one of those recipes that brings back those memories. The filling is made with apples, cinnamon, allspice, nutmeg, sugar, butter, and a little lemon juice, all tucked inside a homemade double crust.

It is the kind of apple pie that feels right at the end of a family meal—especially when served warm with a scoop of vanilla ice cream.

Ingredients:

Apple Filling:
1/2 c. butter
4 Tbs. flour
1 Tbs. lemon juice
1/2 c. white sugar, brown sugar, or a mixture of both
1 1/2 tsp. cinnamon
1/4 Tbs.allspice
1/4 Tbs. nutmeg
6–8 apples, cored, peeled, and thinly sliced about 1/4-inch thick

Homemade Pie Crust:
2 c. flour
3/4 tsp. salt
3/4 c. shortening or lard
4–8 Tbs. cold water

Directions:

Heat the oven to 425°F when you begin to assemble the pie. Prepare one deep-dish 9-inch pie pan.

In a large bowl, whisk together the flour and salt.

Cut in the shortening using a pastry cutter. You can also use two knives held together in one hand. Continue until the shortening is reduced to pieces about the size of small peas.

Gradually add the cold water, 1 tablespoon at a time, stirring gently with a fork after each addition. Add only enough water for the dough to hold together and form a smooth ball. You may need anywhere from 4 to 8 tablespoons, depending on the humidity.

Divide the dough into two portions, making one portion slightly larger for the bottom crust.

Shape each portion into a disc and place each one in a separate plastic bag or wrap in plastic wrap. Refrigerate for at least 2 hours.

Melt the butter in a large saucepan over medium heat.
Add the sliced apples and sprinkle the flour, sugar, cinnamon, allspice, and nutmeg over the apples. Add the lemon juice.

Gently stir until the apples are evenly coated with the sugar, flour, butter, and spices.

Cook over medium heat for about 5 minutes, stirring gently, until the apples begin to soften. Remove the saucepan from the heat and allow the filling to cool slightly while you roll out the crust.

Lightly flour your work surface and rolling pin. 
Start with the larger portion of dough for the bottom crust. Roll from the center outward, turning the dough as needed. If it begins to stick, lightly sprinkle both the dough and work surface with flour.

Roll the dough into approximately a 12-inch circle. Carefully transfer it to the pie pan, gently pressing it into the bottom and sides of the pan. Trim any excess dough from around the edge.

Spoon the slightly cooled apple filling into the crust. Don't worry if it looks like there are too many apples. Mound them into the pie and gently press them down so they fit snugly.

Remove the second dough disc from the refrigerator. 

Lightly flour your work surface and rolling pin and roll the dough into another 12-inch circle.

Carefully place the top crust over the apples.

Tuck the edge of the top crust underneath the edge of the bottom crust. Press the two crusts together and flute or crimp the edges with your fingers or a fork to seal them.  Trim away any excess dough.

Cut 4–5 small slits in the top crust to allow steam to escape.

Bake at 425°F for 15 minutes. Reduce the oven temperature to 350°F and continue baking for 35–45 minutes, or until the apples are tender and the crust is a rich golden brown.

Remove the pie from the oven and allow it to cool for at least 1 hour before slicing. This gives the filling time to set.

Serve and enjoy!

Tips for the Best Homemade Apple Pie:

Use firm apples. Apples that hold their shape during cooking will give the pie a better texture.
Slice the apples evenly. Keeping the slices close to 1/4-inch thick helps them cook more evenly.
Don't skip the chilling time. Cold dough is easier to work with and helps produce a tender, flaky crust.
Add water slowly to the crust. You may not need all 8 tablespoons. Add just enough for the dough to come together.
Don't overwork the dough. Mix and handle it only until it forms a dough. Overworking can make the crust tough.
Don't worry about the apple mound. The apples will cook down as the pie bakes, so it's perfectly fine if they are piled high when you first assemble the pie.
Watch the crust during baking. If the edges begin browning too quickly, loosely cover them with strips of aluminum foil.
Let the pie cool before cutting. Cutting into it too soon can cause the filling to run instead of setting nicely.

Variations and Substitutions:

Sugar: Use all white sugar, all brown sugar, or a combination of the two. Brown sugar gives the filling a slightly deeper, richer flavor.
Apples: Try a combination of sweet and tart apples for a more complex apple flavor.
Spices: Adjust the cinnamon, allspice, or nutmeg to suit your taste.
Shortening: The shortening gives this crust its classic flaky texture. If you prefer, you can use a favorite homemade butter-based pie crust instead.
Crust topping: Instead of a traditional full top crust, make a lattice crust for a pretty presentation.
Crumb topping: For a different take on the classic, replace the top crust with a buttery crumb topping.

Serving Suggestions:

This apple pie is delicious served:

• Warm with a scoop of vanilla ice cream
• With a spoonful of whipped cream
• With a drizzle of caramel sauce
• Alongside a cup of coffee or hot tea
• As a cozy dessert after a family dinner

For an especially nostalgic treat, serve a warm slice just as Mom did, when the house was filled with the smell of baked apples and cinnamon.

How to Store Apple Pie:

• At room temperature: Cover the cooled pie and store it at room temperature for up to 2 days.
• In the refrigerator: For longer storage, cover the pie well and refrigerate for up to 4–5 days.
• To freeze: Allow the baked pie to cool completely. Wrap it tightly in plastic wrap followed by aluminum foil and freeze for up to 3 months. Thaw in the refrigerator before reheating.
• To reheat: Warm individual slices in the microwave, or place the whole pie in a 350°F oven until heated through.

Frequently Asked Questions:

What are the best apples for apple pie?
Firm apples that hold their shape when baked work especially well. You can also combine sweet and tart apples for a balanced flavor.

Can I use frozen apples?
Yes. This is actually a wonderful way to use apples from the garden or an apple tree. Mom would slice and freeze apples so she could use them later for pies, muffins, cakes, and applesauce.

If using frozen apples, thaw and drain off excess liquid before making the filling.

Why does my apple pie have a soggy bottom crust?
Too much moisture in the filling can make the bottom crust soggy. Cooking the apples briefly before assembling the pie helps reduce some of that moisture. Also, make sure the filling isn't extremely hot when it goes into the crust.

Why did my apple pie turn out watery?
Some apples release more liquid than others. Allowing the pie to cool for at least an hour gives the filling time to thicken and set.

Why did my pie crust turn out tough?
Overworking the dough or adding too much water can make a pie crust tough. Mix the dough only until it comes together, and add the water gradually.

Can I make the pie crust ahead of time?
Yes. The dough can be prepared ahead of time and refrigerated until you're ready to roll it out. Keeping the dough chilled makes it easier to handle.

How long should apple pie cool before slicing?
Let the pie cool for at least 1 hour before slicing. This allows the filling to set so you get a neater slice. 

Mom’s Sauerkraut, Potatoes and Ring Baloney

A Simple Family Favorite with Old-Fashioned Flavor

Growing up, I never liked sauerkraut. My mom, dad, and grandfather loved it, but I wanted nothing to do with it. Whenever Mom made sauerkraut with potatoes and sausage, I would pick every piece of sauerkraut off my plate and give it to her.

Years later, my taste buds finally changed, and I realized sauerkraut wasn't nearly as bad as I remembered. In fact, I discovered that it adds a wonderful tangy flavor to the potatoes and sausage that wouldn't be there otherwise.

This is a simple, old-fashioned meal that doesn't require much preparation. The sauerkraut, potatoes, and sausage bake together in one dish, creating a hearty and comforting meal with very little fuss. It's the kind of recipe that reminds me how our tastes can change over the years—and how sometimes the foods we didn't appreciate as children become foods we enjoy as adults.

Ingredients:

2 (14 ounce cans) sauerkraut, undrained 
5 or 6 potatoes, peeled and quartered
1 c. water
1 pound ring baloney, or hotdogs
1 tsp. caraway seeds
1 bay leaf
1/4 tsp. pepper

Directions:

Preheat the oven to 350°F.

In a Dutch oven or oven-safe baking dish, add the undrained sauerkraut, quartered potatoes, water, caraway seeds, bay leaf, and pepper. Stir gently to combine.

Arrange the ring baloney or hot dogs evenly over the top of the sauerkraut and potatoes.

Cover the Dutch oven or baking dish with a lid and place it in the preheated oven. Bake for about 1 hour, or until the potatoes are easily pierced with a fork.

If the potatoes are still firm, cover the dish again and continue baking for another 15 to 30 minutes, or until tender.

Carefully remove the bay leaf before serving. Spoon the sauerkraut, potatoes, and sausage onto plates and enjoy!

Tips for Best Success:

• Cut the potatoes into similar-sized pieces. This helps them cook evenly.
• Use the sauerkraut undrained. The liquid provides moisture and helps the ingredients cook together.
• Check the potatoes for doneness. Cooking time can vary depending on the size of the potato pieces.
• Keep the dish covered while baking. This helps prevent the sauerkraut and potatoes from drying out.
• Don't forget the bay leaf. Remember to remove it before serving.
• Prefer milder sauerkraut? You can drain and lightly rinse it if the flavor is too strong for your taste. Keep in mind that this will make the finished dish milder than the original recipe.

Variations and Substitutions:

• Ring baloney: Substitute smoked sausage, kielbasa, or another fully cooked sausage you enjoy.
• Hot dogs: Hot dogs work well when you want an inexpensive and familiar option.
• Potatoes: Yellow or red potatoes can be used in place of regular russet potatoes. They may hold their shape especially well during baking.
• Caraway seeds: If you're not a fan of caraway, you can leave them out. They add a distinctive flavor but aren't essential to the recipe.
• More sausage: If your family loves sausage, you can increase the amount to make the meal even heartier.
• Milder flavor: For a less tangy sauerkraut flavor, drain and rinse the sauerkraut before adding it to the dish.

Serving Suggestions:

This is a hearty meal on its own, but you can serve it with a few simple sides.

• Crusty bread or dinner rolls
• Cornbread
• Applesauce for a touch of sweetness alongside the tangy sauerkraut
• A simple green salad
• Steamed green beans
• Roasted or steamed vegetables

How to Store:

• Refrigerator: Allow leftovers to cool, then place them in an airtight container and refrigerate within 2 hours of cooking. Store in the refrigerator for 3 to 4 days.
• Reheating:  Reheat individual portions in the microwave or reheat larger portions gently on the stovetop or in the oven until heated through.
• Freezer:  For longer storage, you can freeze the cooked sauerkraut, potatoes, and sausage in an airtight freezer-safe container for up to 2 to 3 months. The potatoes may become somewhat softer after freezing and thawing.

Frequently Asked Questions:

Can I use fresh sauerkraut instead of canned?
Yes. You can use refrigerated or fresh sauerkraut, but you may need to adjust the amount of liquid depending on how moist the sauerkraut is.

Do I have to use ring baloney?
No. Ring baloney is what makes this recipe feel especially old-fashioned, but smoked sausage, kielbasa, or hot dogs can be substituted.

Can I make this recipe without caraway seeds?
Absolutely. Caraway seeds add a traditional flavor that pairs well with sauerkraut, but you can leave them out if you don't care for them.

Why are my potatoes taking longer to cook?
The cooking time depends on the size of your potato pieces and your oven. If the potatoes are still firm after an hour, simply cover the dish and continue baking for another 15 to 30 minutes.

Can I make this recipe less sour?
Yes. Drain and lightly rinse the sauerkraut before using it. This will reduce some of its tangy flavor.

What kind of potatoes work best?
Russet, Yukon Gold, or red potatoes will all work. The most important thing is to cut them into fairly even pieces so they cook at about the same rate.

Buttery Carrots and Corn

A Simple Garden Recipe Passed Down Through the Family 

Some of the best family recipes are the simple ones—the dishes that were made with what was growing in the garden and what was already in the kitchen.

My mom made this easy Carrots and Corn with Butter whenever she had extra carrots and corn from the garden. It was a simple side dish she had grown up eating, passed down to her from her mother. With tender carrots, sweet corn, and butter, it doesn't need anything fancy to make it delicious.

This is an especially nice recipe for using fresh garden vegetables, but frozen or canned corn works just as well when fresh corn isn't available. It comes together quickly and makes a colorful, comforting side dish for an everyday family dinner.

Ingredients: 

3 carrots, washed, peeled, and sliced into thin rounds
2 c. corn kernels, fresh, frozen or canned corn, drained
3 Tbs. butter 
1/2 c. water, vegetable stock, or reserved liquid from canned corn
1/2 tsp. salt
1/4 tsp. black pepper
1/8 tsp. sugar

Directions:

If using canned corn, drain the corn over a measuring cup and reserve the liquid. Use 1/2 cup of the reserved corn liquid in place of the water or vegetable stock. If there isn't enough liquid, add water to make 1/2 cup. 

Place the water, vegetable stock, or reserved corn liquid in a medium saucepan over medium-high heat. Add the sliced carrots and bring the liquid to a simmer.

Cover the saucepan with a lid and simmer for 5 to 6 minutes, or until the carrots are beginning to soften but are not completely tender.

Remove the lid and carefully drain off all but about 1 tablespoon of the cooking liquid.

Add the corn and butter to the saucepan. Cook over medium heat, stirring frequently, for 4 to 5 minutes, or until the butter has melted, and the corn is heated through.

Continue cooking and stirring until the corn is tender and the carrots are cooked to your preferred tenderness.

Stir in the salt, black pepper, and sugar. Cook for 1 additional minute, stirring to combine.

Remove from the heat and serve warm.

Tips for Best Success:

• Slice the carrots evenly. Thin, evenly sized slices will cook more consistently.
• Don't overcook the carrots. They should be tender but still have a little texture.
• Fresh corn is wonderful. If you have fresh garden corn, cut the kernels directly from the cob for the sweetest flavor.
• Frozen corn is convenient. There is no need to thaw it first; simply add it to the pan and allow a little extra time for it to heat through.
• Watch the liquid. You only need a small amount of liquid remaining when the corn and butter are added. This helps the butter coat the vegetables instead of making the dish watery.
• Taste before serving. Depending on how sweet your corn and carrots are, you may find you need little or no additional sugar.

Variations and Substitutions:

• Use vegetable stock: Light vegetable stock can be used in place of water for a little more flavor.
• Add onion: Sauté a little finely chopped onion in the butter before adding the corn.
• Add herbs: A little fresh parsley, thyme, or chives would complement the vegetables nicely.
• Try honey: For a slightly sweeter version, replace the small amount of sugar with a touch of honey.
• Use a butter substitute: Margarine or another butter alternative can be used if needed, although butter gives the dish its best flavor.
• Add peas: A small amount of peas can be added along with the corn for another colorful vegetable combination.

Serving Suggestions:

This buttery carrot and corn dish makes an easy side for almost any family dinner. Try serving it with:

• Roast chicken
• Fried or baked pork chops
• Meatloaf
• Roast beef
• Ham
• Grilled chicken
• Mashed potatoes and gravy
• A simple weeknight casserole

It is also a nice addition to a holiday meal when you want a vegetable side dish that is simple and familiar.

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 in a saucepan over medium-low heat or in the microwave. If the vegetables seem dry, add a small pat of butter or a splash of water before reheating.
• Freezing: This dish can be frozen, although the texture of the carrots and corn may soften somewhat after thawing. Store in a freezer-safe container for up to 2 to 3 months for best quality.

Frequently Asked Questions:

Can I use canned corn?
Yes. Drain the canned corn well before adding it to the recipe. Since canned corn is already cooked, it may need slightly less cooking time than fresh or frozen corn.

Can I use frozen corn?
Absolutely. Frozen corn works very well in this recipe. Add it directly to the saucepan and cook until heated through and tender.

Do I have to use fresh garden carrots?
No. Fresh carrots from the grocery store work perfectly. The important thing is to slice them thinly and evenly so they cook at the same rate.

Why is sugar added to the recipe?
Just a small amount of sugar helps bring out the natural sweetness of the carrots and corn. If your vegetables are already very sweet, you can leave it out.

Can I make this recipe ahead of time?
Yes, although it is best served fresh. You can prepare it a little ahead and gently reheat it just before serving.

Can I double the recipe?
Yes. Simply double the ingredients. Use a larger saucepan, so the vegetables have enough room to cook evenly.

Creamy Chicken Spaghetti Casserole with Parmesan and Mushrooms

A comforting homemade casserole that turns leftover chicken into a creamy, satisfying family dinner.

Some of the best family recipes come from knowing how to make something delicious with what you already have. This creamy chicken spaghetti is one of those recipes.

When we had leftover chicken—which wasn't often—my mom would make this dish. Sometimes she would cook a whole chicken and divide the meat in half. She would shred one half and freeze it in a bag to use later, while using the other half to make this comforting chicken spaghetti.

Tender spaghetti and shredded chicken are tossed in a creamy Parmesan sauce with mushrooms and onions, then topped with crispy breadcrumbs or crushed stuffing mix and baked until hot, bubbly, and golden brown.

It's an old-fashioned, practical family recipe that turns leftover chicken into a hearty meal the whole family can enjoy.

Ingredients:  

12 oz spaghetti
1/4 c. butter
1 onion, chopped
1 can mushrooms, undrained
1/4 c.  flour
2 c. chicken broth
1 c. heavy cream or evaporated milk
1/2 tsp. garlic powder
1/2 tsp. onion powder
1 c. Parmesan cheese
Salt & pepper to taste
2 c. cooked, shredded chicken

Directions:

Preheat oven to 350°F. 

Bring a large pot of generously salted water to a rolling boil. Add the spaghetti and cook according to the package directions until just tender, or al dente. Drain well and set aside.

In a cast-iron Dutch oven, over medium heat, melt the butter. Add the chopped onion and cook until tender and translucent, about 4–5 minutes.

Sprinkle the flour over the onions and stir well. Cook for 1–2 minutes, stirring constantly, to cook out the raw flour taste.

Slowly whisk in the undrained mushrooms, chicken broth, and heavy cream or evaporated milk. Continue whisking until the sauce is smooth and thickened.

Stir in the garlic powder, onion powder, and Parmesan cheese. Season with salt and black pepper to taste. Continue stirring until the cheese has melted, and the sauce is smooth and creamy.

Add the cooked spaghetti and shredded chicken to the sauce. Toss gently until the spaghetti and chicken are evenly coated.

You can leave the chicken spaghetti in the cast-iron Dutch oven or a skillet that has a tight-fitting lid.  Or transfer the mixture to a lightly greased 9×13-inch baking dish.

Bake covered for 25–30 minutes, or until the casserole is hot, bubbly.

Allow the chicken spaghetti to rest for about 5 minutes before serving.

Tips for Best Success:

• Don't overcook the spaghetti. Cook it just until al dente because it will continue cooking while the casserole bakes.
• Drain the pasta well. Excess water can thin the creamy sauce.
• Add the flour before the liquids. Cooking the flour with the butter and onions for a minute or two helps prevent a raw flour taste.
• Whisk the sauce gradually. Slowly adding the broth and cream helps create a smooth, creamy sauce.
• Use freshly grated Parmesan when possible. It melts more smoothly and gives the sauce a richer flavor.
• Don't skip the resting time. Letting the casserole sit for about 5 minutes allows the sauce to settle slightly and makes it easier to serve.
• Watch the salt. The chicken broth, and Parmesan cheese, can all contain salt, so taste the sauce before adding too much additional salt.

Variations and Substitutions:

• Chicken: Rotisserie chicken works wonderfully, or use leftover baked, roasted, or boiled chicken.
• Mushrooms: If your family doesn't care for mushrooms, simply leave them out.
  Milk: Evaporated milk makes a good substitute for heavy cream and was commonly used in old-fashioned family recipes.
  Cheese: Try replacing part of the Parmesan with shredded mozzarella, cheddar, or Monterey Jack for a different flavor.
• Topping: Breadcrumbs give you a simple crispy topping, while crushed stuffing mix adds extra seasoning and a nostalgic flavor. Mix the breadcrumbs or crushed stuffing with 2 tablespoons olive oil.
• Vegetables: Add peas, broccoli, or chopped cooked carrots if you'd like to include more vegetables.
• Seasoning: A little dried parsley or Italian seasoning can be added for extra flavor.

Serving Suggestions:

Serve this creamy chicken spaghetti with a simple green salad, steamed green beans, roasted vegetables, or peas.

For a comforting family-style dinner, add warm garlic bread, homemade dinner rolls, or crusty bread for soaking up the creamy sauce.

How to Store:

• Refrigerator: Allow leftovers to cool and place them in an airtight container. Refrigerate for up to 3–4 days.
• Freezer: This casserole can be frozen. For best results, place cooled leftovers in a freezer-safe container and freeze for up to 2–3 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Reheat individual portions in the microwave until heated through. For larger portions, cover with foil and warm in a 350°F oven until hot. If the pasta seems dry, add a small splash of chicken broth or milk before reheating.

Frequently Asked Questions:

Can I use rotisserie chicken for this recipe?
Yes. Rotisserie chicken is an easy substitute for leftover cooked chicken. Remove the skin and bones and shred the meat before adding it to the casserole.

Can I make chicken spaghetti ahead of time?
Yes. Assemble the casserole, cover it tightly, and refrigerate it until you're ready to bake. You may need to add a few extra minutes to the baking time if the casserole is cold from the refrigerator.

Can I use evaporated milk instead of heavy cream?
Absolutely. Evaporated milk works very well and gives the sauce a creamy texture without being quite as rich as heavy cream.

Can I leave out the mushrooms?
Yes. If mushrooms aren't a favorite in your family, you can leave them out without making any other changes.

Can I use a different type of pasta?
Yes. Spaghetti is traditional for this recipe, but linguine, fettuccine, or another long pasta can also be used.

Why did my chicken spaghetti turn out dry?
The pasta may have absorbed more sauce than expected, or the spaghetti may have been overcooked before baking. Be sure to cook the pasta only to al dente and make sure the sauce is creamy before combining everything.

Can I use crushed stuffing mix instead of breadcrumbs?
Yes. Crushed stuffing mix makes a particularly flavorful and crispy topping and is a great choice for this old-fashioned chicken spaghetti. 

Homemade Cheese Crackers

A Simple Family Recipe That Beats Store-Bought Crackers

Some recipes bring back memories the moment you see them, and these homemade cheese crackers are one of those recipes for me.

A longtime friend who also loves to cook shared this recipe with me years ago. While looking through my mom's recipe collection recently, I came across the recipe card that I had completely forgotten about. Finding it again brought back a flood of memories of making these crackers when my parents were still alive.

I also remember making them for my kids. Instead of buying cheese crackers at the store, I would make these homemade ones.  My kids actually told me they preferred them over the store-bought kind!

These crackers are made with extra sharp cheddar cheese, butter, flour, and just a few other simple ingredients. They're crisp, cheesy, and perfect for snacking. They're also a wonderful example of why I love going through old family recipe collections. Sometimes the simplest recipes are the ones that bring back the best memories.

Ingredients:  

 8 ounces extra sharp cheddar cheese, shredded
1/4 c. butter, room temperature
1 tsp. salt
1 c. flour
2 Tbs. ice water (plus more if needed)

Directions:

Preheat the oven to 375°F. Line two baking sheets with parchment paper and set aside.

Add the shredded cheddar cheese, softened butter, and salt to the bowl of an electric mixer. Mix on low speed until the ingredients are thoroughly combined.

Gradually add the flour and continue mixing until the mixture looks crumbly and pebbly.

With the mixer running on low, slowly add the ice water. Continue mixing until the dough comes together and forms a ball. If the dough seems too dry, add a little more ice water, about 1 teaspoon at a time, until it comes together.

Form the dough into a disk and wrap it in plastic wrap or place it in a resealable plastic bag. Refrigerate for 1 hour.

Divide the chilled dough in half. Roll each portion into a very thin rectangle, approximately 10 x 12 inches and about 1/8 inch thick. Try to keep the thickness as even as possible so the crackers bake evenly.

Using a pizza cutter or pastry wheel, cut the dough into approximately 1-inch squares. Transfer the squares to the prepared baking sheets, arranging them in a single layer. You can leave a little space between them, although they won't spread much during baking.

Bake for 15 to 17 minutes, or until the crackers are puffed and lightly browned around the edges.

Immediately transfer the crackers to wire racks and allow them to cool completely. They will become crispier as they cool.

Once completely cooled, serve and enjoy your homemade cheese crackers!

Tips for Best Success:

• Use extra sharp cheddar. The stronger flavor gives these crackers that delicious cheesy taste.
• Shred your own cheese if possible. Freshly shredded cheddar generally blends more easily into the dough than pre-shredded cheese.
• Make sure the butter is softened, not melted. Softened butter combines with the cheese more evenly.
• Add the water slowly. You may not need more than the 2 tablespoons listed. Add additional water a teaspoon at a time only if the dough won't come together.
• Don't skip the chilling time. Chilling makes the dough easier to roll and helps the crackers hold their shape.
• Roll the dough evenly. If some crackers are much thicker than others, they won't all finish baking at the same time.
• Watch the crackers closely near the end of baking. The edges can go from lightly browned to too dark fairly quickly.
• Let them cool completely. This is important for getting that crisp cracker texture.

Variations and Substitutions:

• Mild cheddar: Use regular cheddar if you prefer a milder cheese flavor.
• Sharp cheddar: Sharp cheddar works beautifully if extra sharp isn't available.
• Pepper jack: Substitute pepper jack for some or all of the cheddar for a little extra flavor and heat.
• Garlic cheese crackers: Add a small amount of garlic powder to the dough.
• Herb cheese crackers: Add a little dried parsley, Italian seasoning, or dried thyme.
• A little heat: Add a pinch of cayenne pepper or your favorite chili powder.
• Different shapes: Use a small cookie cutter to make fun shapes instead of squares.

Serving Suggestions:

These homemade cheese crackers make a wonderful snack all by themselves, but they can also be served:

• With soup or chili
• Alongside a bowl of tomato soup
• On a snack tray or appetizer platter
• With sliced apples or grapes
• With cheese and cured meats
• In a child's lunchbox
• As a crunchy afternoon snack
• Alongside dips such as ranch, onion dip, or cheese dip

They're also a nice homemade addition to a holiday snack table.

How to Store:

• Allow the crackers to cool completely before storing them. Place them in an airtight container and keep them at room temperature for several days.
• For the best texture, make sure the container is completely airtight. Any moisture that gets into the container can cause the crackers to lose their crispness.
• If the crackers soften, you can place them in a 300°F oven for a few minutes to help crisp them back up. Allow them to cool completely before returning them to the container.

Frequently Asked Questions:

Can I use regular cheddar cheese instead of extra sharp cheddar?
Yes. Regular sharp or mild cheddar can be used, although the flavor of the crackers will be less intense.

Why does the dough need to be refrigerated?
Chilling the dough helps firm up the butter and makes the dough easier to roll and cut. It also helps the crackers maintain their shape while baking.

Can I make the dough ahead of time?
Yes. The dough can be prepared, wrapped well, and refrigerated until you're ready to roll and bake it. If it becomes very firm after being refrigerated for an extended period, let it sit at room temperature for a few minutes before rolling.

Why are my crackers not crispy?
The crackers may need a little more baking time, particularly if they were rolled thicker than recommended. They will also become crispier as they cool completely.

Do I have to cut the crackers into squares?
No. Squares are traditional, but you can use a pastry wheel, pizza cutter, or small cookie cutter to make other shapes.

Can I use pre-shredded cheese?
You can, but freshly shredded cheddar is generally preferable because it tends to blend more smoothly into the dough.

Can I make these crackers thinner?
Yes. Just keep in mind that thinner crackers will bake more quickly, so watch them carefully toward the end of the baking time. 

Mom's Old-Fashioned Fluffy Buttermilk Biscuits

Light, tender, flaky biscuits made with cold lard and buttermilk

These are the lightest, fluffiest biscuits my mom used to make, and I still remember how carefully she handled the dough. She never treated biscuit dough like bread dough. Instead, she handled it gently, almost as if it were fragile.

One of her secrets was using lard instead of shortening. The lard, combined with cold buttermilk and a gentle touch, helped create biscuits that were tender, flaky, and beautifully light.

There are a few little tricks in this recipe that make a big difference. The dough is folded several times to create flaky layers, the cut biscuits are chilled in the freezer before baking, and then they're placed into a hot, buttered cast iron skillet. Keeping the biscuits cold while the skillet is hot helps them rise tall and keeps them from spreading too much.

My mom would serve these biscuits with sausage or country gravy, but they were just as good split open and spread with butter, jelly, or jam. They're the kind of old-fashioned homemade biscuits that make an ordinary breakfast feel special.

Ingredients: 

3 c. flour
1 Tbs. baking powder
1/4 tsp. baking soda
1 1/4 tsp. salt 
6 Tbs. lard or butter
1 c. buttermilk
1 Tbs. butter
Additional butter for brushing the tops 

Directions:

Preheat the oven to 425°F. Line a baking sheet with parchment paper or waxed paper.  A cast iron skillet or cake pan to bake the biscuits.

In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined.

Add the cold lard or butter to the flour mixture. Using a pastry cutter or two table knives, cut the fat into the flour until the pieces are about the size of small peas. A few slightly larger pieces are fine.

Make a well in the center of the flour mixture. Pour in the cold buttermilk and gently stir with a wooden spoon just until the ingredients are combined. Do not overmix. The dough will be soft, wet, and somewhat sticky.

Turn the dough out onto a lightly floured surface. Sprinkle a little flour over the top of the dough and lightly flour your hands.  Gently knead the dough by hand about 10 to 12 times, just enough to bring it together. Try not to work the dough any more than necessary.

Pat or gently roll the dough to about 1 inch thick. Fold the dough into thirds, like folding a letter. Turn the dough 90 degrees, then pat it out and fold it into thirds again. Repeat the folding process several times, about 4 to 6 times, to create flaky layers. Handle the dough gently throughout this process.

If the dough becomes sticky, lightly dust your hands and work surface with flour as needed. Avoid adding more flour than necessary, since too much flour can make the biscuits heavy.

Pat or roll the dough to about 1 inch thick. Using a round biscuit cutter or a drinking glass dipped in flour, cut the dough into rounds. Press straight down and lift straight up without twisting the cutter. Twisting can seal the edges and prevent the biscuits from rising properly.

Gently gather the scraps together and pat them out again to cut the remaining biscuits. Try not to knead or work the scraps excessively.

Place the biscuits on the prepared baking sheet and place them in the freezer for at least 10 minutes to chill.

While the biscuits are chilling, place the cast iron skillet in the preheated oven to heat.

After 10 minutes, carefully remove the hot skillet from the oven. Add the 1 tablespoon of butter and carefully swirl it around the bottom of the skillet.

Carefully place the cold biscuits into the hot skillet so they are touching one another. Keeping the biscuits close together encourages them to rise upward instead of spreading outward.

Bake for 13 to 15 minutes, or until the biscuits are puffed and golden brown on top.

Remove the biscuits from the oven and immediately brush the tops with butter.

Serve warm with butter, gravy, jelly, or jam, and enjoy!

Tips for the Best Success:

• Keep the fat cold. Cold lard or butter helps create tender, flaky layers as the biscuits bake.
• Use cold buttermilk. Keeping the dough cold is especially important with this recipe.
• Don't overmix the dough. Stir only until the flour is incorporated. Overworking the dough can make biscuits tough.
• Handle the dough gently. This was one of my mom's secrets. Biscuit dough doesn't need to be kneaded like bread dough.
• Don't add too much flour. The dough should be soft and a little sticky. Add just enough flour to make it manageable.
• Don't twist the biscuit cutter. Press straight down and lift straight up. This helps the biscuits rise properly.
• Chill the cut biscuits before baking. A short rest in the freezer helps keep the biscuits cold so they hold their shape and rise rather than spread.
• Get the skillet hot. The hot skillet gives the biscuits an immediate burst of heat and helps create a beautifully browned bottom.
• Let the biscuits touch. Placing them close together helps encourage them to rise upward.
• Bake until lightly golden. Overbaking can dry out an otherwise tender biscuit.

Variations and Substitutions:

• Lard: Lard gives these biscuits that wonderful old-fashioned texture and flavor. If you don't have lard, cold butter makes an excellent substitute.
• Buttermilk substitute: If you don't have buttermilk, add 1 tablespoon of lemon juice or white vinegar to a measuring cup, then add enough milk to make 1 cup. Let it stand for about 5 minutes before using.
• Extra buttery biscuits: Use butter in place of the lard and brush the tops generously with melted butter after baking.
• Cheddar biscuits: Add about 1 cup of shredded sharp cheddar cheese to the flour mixture before adding the buttermilk.
• Herb biscuits: Add 1 to 2 teaspoons of dried herbs such as parsley, chives, thyme, or rosemary to the dry ingredients.
• Garlic biscuits: Add 1/2 teaspoon of garlic powder to the flour mixture for a savory garlic biscuit.
• Sweet biscuits: For a slightly sweeter biscuit, add 1 to 2 tablespoons of sugar to the dry ingredients. These are especially good with jam or fresh berries.

Serving Suggestions:

• These homemade biscuits are wonderful served warm with a pat of butter, but there are plenty of ways to enjoy them.
• Serve with sausage gravy or country gravy for a classic Southern-style breakfast.
• Split them open and spread with butter and your favorite jelly or jam.
• Serve alongside scrambled or fried eggs and bacon or sausage.
• Use them as a side for fried chicken, roast chicken, or country-style dinners.
• Serve with honey for a simple sweet treat.
• Turn leftover biscuits into breakfast sandwiches with eggs, cheese, and sausage or ham.
• Serve warm biscuits alongside soups and stews in place of dinner rolls.

How to Store:

• At room temperature: Store cooled biscuits in an airtight container or zip-top bag for up to 2 days.
• Refrigerator: Biscuits can be refrigerated in an airtight container for about 4 to 5 days. Warm them before serving to bring back some of their softness.
• Freezer: Allow the baked biscuits to cool completely, then wrap them individually or place them in a freezer-safe bag or container. Freeze for up to 3 months.
• Reheating:  To reheat frozen baked biscuits, warm them in a 300°F oven until heated through. You can also microwave them briefly, although the oven will give you a better texture.
• Freezing unbaked biscuits: The cut biscuits can also be frozen before baking. Place them on a baking sheet until solid, then transfer them to a freezer-safe container or bag. Bake from frozen, adding a few extra minutes to the baking time as needed.

Frequently Asked Questions:

Why are my biscuits not light and fluffy?
The most common reasons are overmixing, using warm ingredients, adding too much flour, or working the dough too much. Keep the ingredients cold and handle the dough gently.

Can I use butter instead of lard?
Yes. Cold butter works very well in this recipe. Lard gives the biscuits a particularly tender, old-fashioned texture, but butter provides wonderful flavor.

Why do I put the biscuits in the freezer before baking?
Chilling the biscuits helps keep the fat cold and helps prevent the biscuits from spreading too much in the oven. It also gives them a better chance of rising tall.

Why does the skillet need to be hot?
Starting the biscuits in a hot skillet gives them an immediate burst of heat. It also helps the bottoms brown nicely while encouraging the biscuits to rise.

Why shouldn't I twist the biscuit cutter?
Twisting can compress or seal the edges of the dough. This can interfere with the biscuits rising properly and may result in shorter biscuits.

Can I make these biscuits without a cast iron skillet?
Yes. A greased cake pan or another oven-safe baking pan can be used. A cast iron skillet is especially nice because it holds heat well and gives the biscuits beautifully browned bottoms.

Can I make the dough ahead of time?
For the best texture, biscuits are best baked soon after the dough is prepared. However, the cut biscuits can be frozen and baked later.

Why is my biscuit dough sticky?
This dough is supposed to be soft and somewhat sticky. Lightly flour your hands and work surface rather than adding large amounts of flour to the dough. Too much flour can make the biscuits heavy.

Can I use a food processor to make these biscuits?
You can, but for this recipe I recommend mixing them by hand. It is easier to avoid overworking the dough and preserves the gentle, old-fashioned method my mom used.

Mom’s Homemade Cheeseburger Pie with Jalapeños

A comforting ground beef and cheddar pie with a tender homemade crust and creamy pickle-mustard sauce. 

Mom rarely bought processed baking mixes like Bisquick. She knew that many of those convenient mixes were simple enough to make at home, and making them herself helped stretch the grocery budget a little further.

This cheeseburger pie is one of those recipes.

A simple homemade batter takes the place of a packaged baking mix and becomes the crust and topping for seasoned ground beef, onion, jalapeño peppers, and plenty of shredded Cheddar cheese. Once baked, the result is a hearty, comforting meal that is easy to slice and serve.

The homemade sauce is what makes this recipe especially good. Made with mayonnaise, sweet pickle relish, mustard, ketchup, vinegar, and a few simple seasonings, it has that familiar tangy burger-sauce flavor that pairs beautifully with the warm beef and cheese.

This is the kind of practical family recipe Mom loved, made with everyday ingredients, filling enough to feed the family, and without having to spend money on a boxed mix.

Ingredients:

1 c. flour
1 1/2 tsp. baking powder
1/4 tsp. salt
2 Tbs. cold butter (or shortening/vegetable oil)
2 c. milk
4 eggs
2 jalapeno peppers, finely chopped
1 pound ground beef
1 onion, chopped
1 tsp. garlic powder
1 tsp. onion powder
Salt and pepper to taste
1 to 2 cups shredded Cheddar cheese

Sauce:
1/2 c. mayonnaise
2 Tbs. sweet pickle relish 
1 Tbs. mustard 
1 tsp. ketchup
1/2 tsp. vinegar 
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. paprika 

Directions:

Preheat your oven to 375°F. Grease a 9-inch pie plate and set it aside.

In a small bowl, combine the mayonnaise, sweet pickle relish, mustard, ketchup, vinegar, garlic powder, onion powder, and paprika. 

Whisk with a fork or small whisk until smooth. Cover and refrigerate while you prepare the pie so the flavors have time to blend.

In a large cast-iron skillet over medium-high heat, cook the ground beef and chopped onion until the beef is browned and the onion is tender and translucent. Drain off any excess grease. 

Add the garlic powder, onion powder, and salt and pepper to taste. Stir well, then remove the skillet from the heat and set the beef mixture aside.

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

Cut the cold butter into the flour mixture using a pastry blender or two table knives. Continue until the mixture resembles fine crumbs.  If using vegetable oil instead of butter, simply whisk the oil into the flour mixture rather than cutting it in. 

Add the milk, eggs, and finely chopped jalapeño peppers. Whisk until the batter is smooth and well combined.

Pour half of the batter into the prepared pie plate. Bake for 8 to 10 minutes, or until the batter is puffy and lightly set but not fully browned.

Carefully remove the pie plate from the oven. Spoon the seasoned beef mixture evenly over the partially baked bottom layer.

Sprinkle 1 to 2 cups of shredded Cheddar cheese evenly over the beef.

Carefully pour the remaining batter evenly over the beef and cheese.

Return the pie to the oven and bake for 20 to 25 minutes, or until the top is golden brown and a knife inserted into the center comes out clean.

Allow the pie to cool for about 5 minutes before slicing.

Slice into wedges and serve warm with the homemade sauce drizzled over the top or served alongside.

Tips for Best Success:

• Use cold butter if you are making the batter with butter. Cold butter helps create a tender, biscuit-like texture.
• Don't overmix the batter. Whisk just until the ingredients are combined and smooth.
• Drain the ground beef well. Removing excess grease keeps the pie from becoming oily.
• Don't skip the partial bake. The first short bake gives the bottom layer enough time to set before the beef filling is added.
• Let the pie rest before slicing. Five minutes gives the layers a chance to settle, making the pie easier to cut and serve.
• Adjust the jalapeños to your taste. Two peppers give the pie a noticeable kick. For a milder version, use one jalapeño and remove the seeds and membranes.
• Don't skimp on the cheese. Cheddar melts beautifully into the beef filling and gives the pie that classic cheeseburger flavor.
• Make the sauce ahead of time. Even 30 minutes in the refrigerator gives the flavors a little more time to come together.

A Note About the Batter

The homemade batter is similar in purpose to the baking-mix-based batter used in many old-fashioned impossible or cheeseburger pies. The short pre-bake helps create a sturdier bottom layer before the filling is added.

Variations and Substitutions:

• Make It Milder:  Use one jalapeño instead of two, or leave the jalapeños out completely for a family-friendly version with no heat.
• Use a Different Cheese:  Cheddar is a natural choice, but you can substitute Colby, Monterey Jack, Pepper Jack, or a combination of your favorite melting cheeses.
• Add More Burger Flavor:  Add a little Worcestershire sauce to the cooked ground beef for an extra savory flavor.
• Add Pickles:  For even more cheeseburger flavor, add a few tablespoons of finely chopped dill pickles to the cooked beef mixture.
• Try Ground Turkey:  Ground turkey can be substituted for the ground beef. Because turkey is leaner, be careful not to overcook it.
• Use Oil Instead of Butter:  Vegetable oil can be used in place of the butter in the batter. If using oil, simply whisk it into the flour mixture rather than cutting it in.
• Adjust the Sauce:  If you prefer a sweeter burger sauce, add a little extra pickle relish or ketchup. For more tang, add a small splash of vinegar.

Serving Suggestions:

This cheeseburger pie is filling enough to serve as a complete meal, but it also pairs nicely with simple side dishes.

Try serving it with:

• A crisp green salad
• Coleslaw
• Potato salad
• French fries or oven-baked potato wedges
• Roasted vegetables
• Steamed green beans
• Corn on the cob
• A simple tomato and cucumber salad

For a fun old-fashioned burger night, serve the pie with pickles, sliced tomatoes, lettuce, and the homemade sauce on the side.

How to Store:

• Refrigerator:  Allow leftover cheeseburger pie to cool, then cover it tightly or place it in an airtight container. Refrigerate for up to 3 to 4 days.
• Reheating:  Individual slices can be reheated in the microwave until warmed through. For a better texture, reheat slices in a 350°F oven until hot.
• Freezing:  The baked pie can be frozen, although the texture of the batter may be slightly softer after thawing. For best results, wrap individual portions well and freeze for up to 2 to 3 months. Thaw overnight in the refrigerator and reheat until hot.
• Sauce:  Store the sauce separately in a covered container in the refrigerator and use within about 3 to 4 days.

Frequently Asked Questions:

Can I make this cheeseburger pie without jalapeños?
Absolutely. The jalapeños can be left out entirely if you prefer a mild cheeseburger pie.

Can I use pre-shredded Cheddar cheese?
Yes. Pre-shredded cheese works, although freshly shredded Cheddar generally melts a little more smoothly.

Why does the recipe partially bake the bottom crust?
The short first bake allows the bottom layer of batter to firm up before the beef filling is added. This helps create distinct layers in the finished pie.

Can I use shortening instead of butter?
Yes. Shortening can be substituted for the butter in the same amount.

Can I use vegetable oil?
Yes. Use 2 tablespoons of vegetable oil. Unlike cold butter or shortening, the oil does not need to be cut into the flour. Simply whisk it into the batter with the other wet ingredients.

Can I make the sauce ahead of time?
Yes, and it is actually a good idea. The sauce can be made several hours ahead and refrigerated until serving.

What kind of ground beef works best?
An 80/20 or 85/15 ground beef works well because it provides plenty of flavor without making the pie excessively greasy. Be sure to drain off excess grease after browning.

Can I make this recipe less spicy?
Yes. Use only one jalapeño, remove the seeds and membranes, or omit the peppers completely.

How do I know when the pie is done?
The top should be golden brown, and a knife inserted into the center should come out clean or with only a little melted cheese or moisture attached. 

Tender Slow-Cooked Pork Ribs with Sweet Chili Sauce

A simple oven method that creates tender pork ribs and a flavorful homemade sauce. 

My mom knew that when you cooked meat low and slow, it would turn out tender. Unless she was short on time or knew she would be away for part of the day, she often cooked her meat in a 200°F oven. Her meat turned out perfect every time.

When the seasons began to turn colder, this was her preferred way to cook. Not only did slow cooking make a flavorful supper, but keeping the oven on for several hours also helped warm the house, so the heater didn't have to run as much.

These pork ribs are browned first, then covered with a flavorful sauce made with sweet chili sauce, Worcestershire sauce, soy sauce, honey or brown sugar, lemon juice, garlic, ginger, and red pepper flakes. They cook slowly in the oven until the meat is tender and easily pulls away from the bone.

It's a simple, comforting meal that is a wonderful example of the kind of practical cooking my mom was so good at. She knew that a little time and a low oven could turn an inexpensive cut of meat into a delicious family supper.

Ingredients: 

For the Ribs:
2 pounds of pork ribs 
1 Tbs. olive oil
1 tsp. salt
½ tsp. black pepper

For the Sauce:
1/2 c. sweet chili sauce
1 1/2 Tbs. Worcestershire sauce
1 1/2 Tbs. soy sauce
1 Tbs. honey or brown sugar
2 Tbs. lemon juice
2 cloves garlic, minced
1/4 to 1/2 tsp. ginger
1/2 tsp. red pepper flakes (to taste)
1 Tbs. cornstarch (optional, for thickening the sauce)
1  Tbs. cold water

Directions:

Heat the oven to 200°F.

In a large oven-safe Dutch oven or heavy cast iron pot, heat the olive oil over medium-high heat.

Generously season the ribs on all sides with the salt and black pepper.

Carefully place the ribs in the hot oil. Sear for 2 to 3 minutes, or until golden brown. Turn the ribs and sear the other side.

In a small bowl, combine the sweet chili sauce, Worcestershire sauce, soy sauce, honey or brown sugar, lemon juice, minced garlic, ground ginger, and red pepper flakes. Stir until well combined.

Pour the sauce over the ribs, making sure they are well coated.

Cover the Dutch oven tightly with its lid and place it in the oven. Cook for 6 to 8 hours, or until the meat is very tender and easily pulls away from the bone.

If you don't have time for the low-and-slow method, cook the covered ribs at 300°F for 2½ to 3 hours, or until tender.

Carefully transfer the cooked ribs to a serving platter and keep them warm.

If you want the sauce to be thicker, now is the time to do that step.  

In a small bowl, stir the cornstarch together with 1 tablespoon of cold water until smooth.

Place the Dutch oven with the remaining cooking juices over medium heat. Whisk in the cornstarch mixture and cook, stirring frequently, until the sauce is thickened and bubbly.

Drizzle the warm sauce over the ribs and serve.

Tips for Best Success:

• Use a heavy, oven-safe Dutch oven. The heavy pot and tight-fitting lid help retain moisture during the long cooking time.
• Sear the ribs first. Browning the meat adds extra flavor and gives the finished ribs a richer taste.
• Keep the lid on. Try not to repeatedly remove the lid while the ribs are cooking. Keeping the moisture inside helps prevent the meat from drying out.
• Allow plenty of cooking time. The 200°F method is intentionally slow. The ribs may be ready closer to six hours, or they may need the full eight hours depending on the cut and thickness.
• Look for tenderness. The ribs are ready when the meat is very tender and pulls easily away from the bone.
• Adjust the heat to your taste. Sweet chili sauce already has some flavor and heat, so start with ¼ teaspoon of red pepper flakes if you prefer milder ribs.
• Don't worry if you don't need the cornstarch. The sauce may already have a good consistency. The cornstarch is simply an option for making it thicker.

Variations and Substitutions:

• Honey or brown sugar: Either works well. Honey gives the sauce a smooth sweetness, while brown sugar gives it a slightly deeper flavor.
• Adjust the spice: Reduce or leave out the red pepper flakes for milder ribs, or add more for extra heat.
• Fresh ginger: You can substitute a small amount of freshly grated ginger for the ground ginger.
• Add more garlic: For garlic lovers, an additional clove or two can easily be added.
• Different ribs: Baby back ribs or spare ribs can be used. Cooking time may vary depending on the size and thickness of the ribs.
• Thicker sauce: Use the optional cornstarch slurry for a thicker sauce that clings nicely to the ribs.
• Sweeter sauce: Add a little additional honey or brown sugar if you prefer a sweeter flavor.

Serving Suggestions:

These slow-cooked pork ribs make a hearty and comforting supper. They pair especially well with classic homemade side dishes such as:

• Creamy mashed potatoes
• Baked potatoes
• Macaroni and cheese
• Buttered corn
• Green beans
• Coleslaw
• Roasted vegetables
• Steamed vegetables
• Homemade biscuits or dinner rolls
• A simple green salad is also a nice choice if you'd like something fresh alongside the tender ribs.

Don't forget to spoon some of that flavorful sauce over the ribs just before serving.

How to Store:

• Refrigerator:  Allow leftover ribs to cool, then place them in an airtight container along with some of the sauce. Store in the refrigerator for 3 to 4 days.
• Freezer:  For longer storage, place the ribs and sauce in a freezer-safe container and freeze for up to 2 to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheating:  Reheat the ribs gently in the oven, covered, or in the microwave until heated through. Spoon some of the sauce over the ribs before reheating to help keep them moist.

Frequently Asked Questions:

Can I really cook pork ribs at 200°F?
Yes. The 200°F method is a very slow cooking method that requires several hours. The goal is to cook the ribs gently until the meat becomes tender.

How long do pork ribs take at 200°F?
These ribs should take approximately 6 to 8 hours at 200°F. Cooking time can vary depending on the type, thickness, and amount of ribs being cooked.

Can I cook the ribs at 300°F instead?
Yes. If you're short on time, cook the covered ribs at 300°F for approximately 2½ to 3 hours, or until the meat is tender.

Do I have to sear the ribs first?
Searing isn't absolutely required, but it is recommended. It gives the ribs a nice browned exterior and adds another layer of flavor to the finished dish.

Do I have to use cornstarch?
No. The cornstarch is optional. It is only used to thicken the cooking juices into a thicker sauce.

Can I use brown sugar instead of honey?
Yes. Brown sugar makes an excellent substitute for honey and gives the sauce a slightly richer sweetness.

Can I make these ribs ahead of time?
Yes. The ribs can be cooked ahead of time and refrigerated with the sauce. Reheat them gently, covered, until heated through.

How do I know when the ribs are done?
The best indication is tenderness. The meat should be very tender and pull easily away from the bone. For food safety, pork should also reach a safe internal temperature. 

Old-Fashioned Chocolate Cake with Cooked Chocolate Frosting

A moist, delicious chocolate cake made with less sugar and simple pantry ingredients, topped with a creamy frosting shared by a family neighbor.

Some of the best family recipes aren't necessarily the fanciest ones. They're the recipes that were made again and again because they were simple, affordable, and delicious.

My mom used to make this chocolate cake quite often, especially during the years when the price of sugar and cocoa seemed to keep going up. This cake uses less sugar than many traditional chocolate cakes, along with a modest amount of cocoa, but you would never think it was missing anything.

It is moist, tender, chocolatey, and surprisingly rich-tasting.

The cake also comes together quickly with simple ingredients that you may already have in your pantry. One of the things I especially remember about the recipe is making three little wells in the dry ingredients for the oil, vinegar, and vanilla before adding the cold coffee or water. It is such an old-fashioned way of putting a cake together.

And then there is the frosting.

The frosting recipe came to my mother from a neighbor. Unlike a typical buttercream that is simply mixed together, this frosting starts by cooking milk, flour, and sugar together until very thick. After the mixture cools completely, it is gradually beaten into softened butter until it becomes light and creamy.

It takes a few more steps than the cake itself, but the extra effort is worth it. Together, the moist chocolate cake and creamy frosting make a wonderful old-fashioned dessert that my family enjoyed many times over the years.

Ingredients:

For the Chocolate Cake:
3 c. flour
1 1/2 c. granulated sugar
1/2 c. unsweetened cocoa powder
2 tsp. baking soda
1 tsp. salt
2/3 c. vegetable oil
2 Tbs. apple cider vinegar
2 tsp. vanilla extract
2 c. cold coffee or water

For the Cooked Milk Frosting:
1 c. milk
5 Tbs. flour
1/2 c. granulated sugar
1 c. (2 stick) butter, softened
1 tsp. vanilla extract

Directions: 

Preheat the oven to 350°F. Lightly grease an 13 x 9-inch baking pan or baking dish.

In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until evenly combined.

Make three wells or depressions in the dry ingredients. Pour the vegetable oil into one well, the apple cider vinegar into another, and the vanilla extract into the third.

Pour the cold coffee or cold water over the ingredients.

Using a fork, gently stir everything together just until the batter is smooth and no pockets of dry flour remain. Do not overmix.

Pour the batter into the prepared baking pan and spread it evenly.

Bake for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean or with only a few moist crumbs attached.

Place the cake on a wire rack and allow it to cool completely before frosting.

Make the Cooked Milk Frosting:

In a small-to-medium saucepan over medium heat, whisk together the milk, flour, and sugar until smooth.

Whisking constantly, cook the mixture until it begins to bubble. Continue cooking and stirring for about 3 to 5 minutes, or until the mixture becomes very thick, like a thick paste.

Remove the saucepan from the heat.

Carefully place a sheet of wax paper directly over the surface of the mixture. This helps prevent a skin from forming while it cools.

Allow the cooked mixture to cool completely to room temperature.

Once the mixture has cooled completely, place the softened butter in a mixing bowl. Beat on medium-high speed for 2 to 3 minutes, or until the butter is light and fluffy.

Add the vanilla extract and beat briefly to combine.

With the mixer running, add the cooled flour-and-milk mixture one tablespoon at a time, beating well after each addition until completely incorporated before adding more.

Once all the cooked mixture has been added, turn the mixer to high speed and beat the frosting for at least 5 minutes, until it becomes light, fluffy, and creamy.

Spread the frosting over the completely cooled chocolate cake.

Slice and serve.

Tips for Best Success:

• Cool the cooked frosting mixture completely. This is probably the most important step in making the frosting. If the mixture is still warm, it can soften the butter too much.
• Don't rush the frosting. Adding the cooked mixture a tablespoon at a time helps it blend smoothly into the butter.
• Beat the finished frosting for the full 5 minutes. This helps create that light, creamy texture.
• Use room-temperature softened butter, rather than melted butter.
• Don't overmix the cake batter. Stir just until the dry ingredients are incorporated.
• Cold coffee works beautifully in this cake. It can enhance the chocolate flavor without making the cake taste like coffee.
• If you don't have coffee, cold water works perfectly well.
• Make sure your baking soda is fresh. Since this cake relies on baking soda and vinegar for its rise, fresh baking soda helps give the cake the proper texture.
• Allow the cake to cool completely before frosting. A warm cake can cause the frosting to soften or slide.
• When measuring flour, spoon it into your measuring cup and level it rather than scooping directly from the flour container. This helps prevent accidentally adding too much flour.

Variations and Substitutions:  

Coffee or Water:  Use cold brewed coffee for a deeper chocolate flavor, or use cold water if you prefer. Both work well.
Vegetable Oil:  A neutral-flavored oil such as canola, vegetable, or sunflower oil can be used.
Apple Cider Vinegar:  White vinegar can be substituted for the apple cider vinegar if that's what you have available. The small amount of vinegar isn't there to add a noticeable vinegar flavor—it works with the baking soda to help the cake rise.
Frosting:  The cooked milk frosting is especially good with this cake, but you could use your favorite chocolate or vanilla frosting if you're short on time.
Make It More Chocolatey:  For an extra chocolate touch, you could add a light dusting of unsweetened cocoa powder over the finished frosting or sprinkle a few mini chocolate chips over the top.
Add Nuts:  Chopped walnuts or pecans can be sprinkled over the frosting if your family enjoys nuts.

Serving Suggestions:

This cake is delicious simply cut into squares and served with a glass of cold milk.

For an extra-special dessert, serve it with:

• A scoop of vanilla ice cream
• Fresh strawberries or raspberries
• A dollop of whipped cream
• A light dusting of cocoa powder
• A cup of coffee
• A cup of hot tea

How to Store:

• Room Temperature:  Because of the milk-based cooked frosting, I recommend storing the frosted cake covered in the refrigerator rather than leaving it at room temperature for an extended period.
• Refrigerator: Cover the cake tightly with plastic wrap or place it in an airtight container. Store in the refrigerator for up to 4–5 days.
• For the best texture and flavor, let individual pieces sit at room temperature for about 15–20 minutes before serving.
• Freezing: The unfrosted cake can be wrapped well and frozen for up to about 3 months. Thaw it completely before frosting.
• You can also freeze individual frosted pieces in an airtight freezer-safe container, separating layers with parchment paper.

Frequently Asked Questions:

Why does this cake use vinegar?
The vinegar reacts with the baking soda to help the cake rise. You won't taste the vinegar in the finished cake.

Can I use water instead of coffee?
Absolutely. The original recipe allows for either cold coffee or water. Coffee simply gives the chocolate flavor a little more depth.

Will the cake taste like coffee?
No. When brewed coffee is used in a chocolate cake like this, it generally enhances the chocolate flavor rather than making the cake taste like coffee.

Why does the frosting need to be cooked?
Cooking the flour, milk, and sugar creates the thick base for this particular frosting. Once it cools, it is gradually beaten into the butter to create a smooth, creamy frosting.

Why does the cooked frosting mixture have to be completely cool?
If it is warm when added to the butter, it can soften the butter too much and prevent the frosting from developing the proper light and creamy texture.

Can I make the frosting ahead of time?
Yes. The cooked milk-and-flour mixture can be prepared ahead and cooled completely. Keep it covered while it cools. Before making the frosting, make sure the cooked mixture and butter are at suitable temperatures so they blend smoothly.

Can I use unsalted butter?
Yes you can.  If using unsalted butter, you can add a tiny pinch of salt to the frosting.

Why do I have to add the cooked mixture one tablespoon at a time?
Adding it gradually gives the butter time to fully absorb the cooked mixture. This helps prevent a lumpy or separated frosting.

Can I use a different size pan?
You can, use two 8 or 9-inch round cake pans.  but the baking time will change. The smaller pans will have a shorter baking time.  For two 8-inch or 9-inch round cake pans, your baking time will be 25 to 30 minutes or until a tooth pick inserted in the center comes out clean.  

Does this cake need to be refrigerated?
The unfrosted cake can generally be kept covered at room temperature for a short period, but once it is covered with this milk-based frosting, refrigeration is the safer choice.