Mom’s Creamed Garden Peas

Sweet garden peas in a rich, creamy sauce just like Mom used to make

Creamed peas were one of those simple side dishes my mother could make almost without thinking.

When her garden was producing fresh peas, this was often one of the first recipes she’d make. She’d shell them at the kitchen table, and by supper they’d be simmering on the stove in a creamy sauce that smelled rich and comforting.

The peas from her garden were always sweeter than anything from the store—bright green, tender, and full of fresh flavor.

Even when garden peas weren’t in season, she’d make this same dish with frozen peas, and somehow it still tasted like home.

It’s quick, easy, and one of those old-fashioned side dishes that belongs next to mashed potatoes, roast chicken, or meatloaf.

Ingredients:

2 c. frozen green peas, thawed
2/3 c. water
3 Tbs. butter
1/3 c. heavy cream
2 Tbs. flour
1 to 3 tsp. sugar (adjust to taste)
salt and pepper to taste

Directions:

In a medium saucepan over medium-high heat, combine peas and water.

Bring to a gentle boil.

Stir in butter until melted.

In a small bowl, whisk together heavy cream, flour, and sugar until completely smooth.

Gradually pour the cream mixture into the peas while stirring constantly.  Continue cooking over medium heat for 4–5 minutes, stirring often, until thickened and bubbly.

Season with salt and pepper to taste.

Serve warm.

Tips for Best Success:

• Fully thaw peas before cooking
• Whisk cream mixture smooth to avoid lumps
• Stir constantly while thickening
• Don’t overcook or peas lose color
• Taste before serving and adjust seasoning
• For a more traditional sweet cream-style pea flavor, use 3 teaspoons of sugar. For a more savory version, start with 1 teaspoon and adjust after tasting. 

Variations & Substitutions:

• Add pearl onions
• Stir in crispy bacon pieces
• Use half-and-half instead of cream
• Add pinch of garlic powder
• Add shredded Parmesan

Serving Suggestions:

Perfect with:

• Meatloaf
• Fried chicken
• Baked ham
• Roast beef
• Mashed potatoes
• Biscuits

How to Store:

• Refrigerate leftovers in airtight container for 3–4 days
• Reheat gently over low heat, stirring often
• Add splash of cream if needed
• Not ideal for freezing

Frequently Asked Questions:

Can I use canned peas?
Yes, but reduce cooking time.

Can I use fresh peas?
Absolutely—fresh garden peas are best.

Why is my sauce lumpy?
The flour likely wasn’t whisked smooth enough.

Can I make this ahead?
Yes, reheat gently before serving. 

Loaded Bacon and Cheese Potato Nachos

 Crispy seasoned potato slices layered with bacon and melted cheddar for the ultimate comfort food

This is exactly the kind of recipe my mother loved to make when she wanted something hearty, filling, and guaranteed to disappear quickly.

She believed simple ingredients could become something special with a little patience and a cast iron skillet.

Her kitchen was rarely without potatoes, bacon, and cheese, and somehow she always found new ways to turn those pantry staples into comfort food everyone looked forward to eating.

These potato nachos were one of those meals that felt fun and casual but still homemade from scratch. Thinly sliced potatoes are baked until crisp, then layered in cast iron with bacon and cheese until hot and bubbly.

Served with fresh toppings, they always felt like a treat.

Ingredients: 

 5 or 6 potatoes 
1 lb. Bacon
1 tsp. cajun seasoning
1 tsp. onion powder
1 tsp. garlic powder
2 to 3 tsp. dried thyme leaves
Salt and pepper to taste
Olive or Vegetable Oil
1 1/2 c. sharp cheddar cheese, shredded

Directions:

Preheat oven to 350°F. Lightly grease a large baking sheet.

In a large cast iron skillet, cook bacon until crispy.  Transfer to a paper towel-lined plate.  Once cooled, crumble into pieces.

Drain excess bacon grease, leaving the skillet ready for assembly later.

Peel potatoes and slice into 1/4-inch rounds.P lace in a large bowl or sealable bag.  Drizzle with oil and toss well.

In a small bowl, combine Cajun seasoning, onion powder, garlic powder, thyme, salt, and pepper.  Sprinkle evenly over potatoes, tossing until fully coated.

Arrange potatoes in a single layer on the baking sheet.

Bake for 20 minutes.  Flip potatoes and bake another 20 minutes, or until golden and crisp.  Remove potatoes from oven.

Layer potatoes in cast iron skillet, slightly overlapping.  Sprinkle with bacon and cheese.  Repeat layers until all ingredients are used, finishing with cheese on top.

Return skillet to oven and bake for 4–6 minutes, until cheese is melted and bubbly.

Top with green onions, jalapeños, sour cream, and pico de gallo if desired.

Serve immediately.

Tips for Best Success:

• Slice potatoes evenly for consistent crispness
• Don’t overcrowd the baking sheet
• Bake in a single layer first for crisp texture
• Use freshly shredded cheese for best melting
• Serve immediately while crispy

Variations & Substitutions:

• Add mozzarella or pepper jack
• Use red potatoes for extra texture
• Add cooked ground beef
• Make spicy with extra Cajun seasoning
• Add ranch drizzle

Serving Suggestions:

• Serve as party appetizer
• Pair with burgers or sandwiches
• Great for game day
• Serve with fresh salsa

How to Store:

• Store leftovers refrigerated up to 3 days
• Reheat in oven at 375°F for best crispness
• Avoid microwaving if possible

Frequently Asked Questions:

Can I leave the skins on?
Yes, just scrub well.

Why aren’t my potatoes crispy?
They may be overcrowded or sliced too thick.

Can I make these ahead?
Bake potatoes ahead, then assemble and reheat later.

Can I air fry?
Yes, cook slices in batches.

Country Skillet Corn with Smoked Meat

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

 

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

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

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

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

Ingredients:

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

Directions:

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

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

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

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

Tips for Best Success:

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

Variations & Substitutions:

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

Serving Suggestions:

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

How to Store:

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

Frequently Asked Questions:

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

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

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

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

Crispy Homemade Potato Patties from Scratch

Crispy, golden potato patties made from scratch with simple ingredients—just like grandma used to make.

This potato patty recipe comes from my dad, but it goes back even further—to his mother’s kitchen. She made these often, turning a few simple ingredients into something warm, filling, and comforting.

My dad carried that tradition on, making them the same way he remembered—crispy on the outside, soft and tender on the inside. They were never fancy, but they didn’t need to be. Sometimes the simplest recipes are the ones that stay with us the longest.

These potato patties are a reminder of those meals made from scratch, with care, using what you had on hand. They’re budget-friendly, satisfying, and best served hot from the skillet.

Ingredients:

3 large potatoes (about 2 pounds), peeled
2 large eggs, lightly beaten
1 Tbs. grated onion
2 Tbs. flour
1 tsp. salt
1/4 tsp. pepper
1/2 tsp baking powder
Vegetable oil for frying

Directions:

Finely grate the peeled potatoes. Place them in a colander or strainer and press gently to remove excess liquid.

Transfer the drained potatoes to a large bowl. Add the eggs, grated onion, flour, salt, pepper, and baking powder. Stir until well combined.

In a large skillet (cast iron works best), heat about 1/8 inch of vegetable oil over medium to medium-high heat until hot.

Scoop about a heaping tablespoon of the potato mixture into the skillet. Flatten gently with the back of a spoon or spatula to form a patty.

Fry for about 3–4 minutes per side, or until golden brown and crispy. Turn once.

Remove and place on a paper towel–lined plate. Serve immediately while hot and crisp.

Tips for Best Success:

• Drain potatoes well – too much moisture = soggy patties
• Use a hot skillet so they crisp up properly
• Don’t overcrowd the pan—cook in batches
• Press them thin for crispier edges
• Use cast iron if possible for best browning

Variations & Substitutions:

• Add cheese: Mix in 1/4 cup shredded cheddar for extra flavor
• Herbs: Add chopped parsley or chives
• Onion swap: Use onion powder (1/2 tsp) if you don’t have fresh
• Gluten-free: Use gluten-free flour
• Leftover mashed potatoes: Can be used, but reduce eggs slightly

Serving Suggestions:

• Serve with sour cream or applesauce (classic!)
• Pair with eggs and bacon for breakfast
• Serve alongside roast meat or sausage
• Top with a fried egg for a simple meal
• Great as a snack straight from the pan

How to Store:

• Refrigerator: Store in an airtight container for up to 3 days
• Reheat: Reheat in a skillet or oven to keep them crispy
• Freezer: Freeze in a single layer, then store up to 2 months

Frequently Asked Questions:

Why are my potato patties soggy?
Too much moisture in the potatoes. Be sure to drain them well before mixing.

Can I make these ahead of time?
Yes, but they’re best fresh. Reheat in a skillet for best texture.

Can I bake instead of fry?
You can, but they won’t be as crispy. Frying gives the best texture.

What type of potatoes work best?
Russet potatoes are ideal because they crisp up nicely.

Old-Fashioned Baked Sweet Potatoes

 Simple, tender baked sweet potatoes with lightly seasoned skins 

Where we live, sweet potatoes aren’t always easy to find. They usually show up around the holidays, and that’s when my mom would always make sure to buy a few extra.

Of course, she made her classic candied yams, but she also knew how to keep things simple. Baked sweet potatoes were one of those easy side dishes she could make without much effort, yet they were always enjoyed by everyone at the table.

There’s something special about a recipe like this—just a few ingredients, a warm oven, and time to let the natural sweetness shine through. It’s simple, comforting, and a reminder that the best food doesn’t have to be complicated.

Ingredients:

4 sweet potatoes
2 tablespoons olive oil
Salt, to taste
Black pepper, to taste

Directions:

Preheat the oven to 375°F. Line a baking sheet with foil or parchment paper if desired.

Wash and dry the sweet potatoes thoroughly. Using a fork, poke each potato 3–4 times on each side.

Rub the potatoes with olive oil, coating the skins evenly.

Sprinkle lightly with salt and black pepper.

Place the potatoes on the prepared baking sheet.

Bake for 50–60 minutes, or until the potatoes are tender when pierced easily with a fork.

Remove from the oven and allow the sweet potatoes to cool for about 5 minutes before slicing open and serving.

Tips for Best Success:

• Choose similar-sized potatoes for even baking
• Don’t skip poking holes—this prevents splitting
• Rub oil evenly for better skin texture
• Bake directly on the rack for crispier skins (optional)
• For extra sweetness, let them bake until very soft

Variations and Substitutions:

• Sweeter version: Add butter and brown sugar
• Savory: Top with butter, salt, and a sprinkle of garlic powder
• Healthy option: Serve plain or with a drizzle of honey
• Spiced: Add cinnamon or nutmeg after baking
• No oil: Skip oil for a softer skin

Serving Suggestions:

• Serve with roasted meats or chicken
• Pair with holiday meals
• Top with butter and brown sugar or maple syrup
• Serve alongside ham, turkey, or pork

How to Store:

• Refrigerator: Store in an airtight container up to 4 days
• Reheat: Warm in the microwave or oven
• Freezer: Freeze baked sweet potatoes up to 2 months

Frequently Asked Questions:

How do I know when they’re done?
They should be very soft and easily pierced with a fork.

Can I bake them at a higher temperature?
Yes, 400°F works and will give slightly crispier skins.

Do I need to wrap them in foil?
No, baking unwrapped gives better texture.

Can I make these ahead of time?
Yes, they reheat well.

Are yams and sweet potatoes the same?
In most grocery stores, what’s labeled “yams” are actually sweet potatoes. 

Creamy Garden Pea Salad with Cheddar & Bacon

 Sweet peas, crispy bacon or ham, cheddar cheese, and a creamy dressing — just like Mom used to make. 

This old-fashioned creamy pea salad with cheddar and bacon is a classic spring side dish. Easy to make, perfect for Easter, potlucks, and family dinners.

Even though the calendar still says winter, those first warmer days always make me think of spring — and of my mother out in her garden.

Every year she planted rows of peas. They were the sweetest peas I have ever tasted. I would walk out to the garden, pick a handful of pods, snap them open, and eat those little green jewels right there in the sunshine. She canned them, froze them, stirred them into soups, and turned them into simple salads like this one.

This creamy pea salad is one of those old-fashioned recipes that has stood the test of time. It’s made with simple ingredients, comes together in minutes, and tastes even better after it chills. The sweetness of the peas, the sharp cheddar, the smoky bacon, and the creamy dressing all come together in a way that feels both comforting and fresh.

It’s the kind of dish you bring to potlucks, serve at Easter dinner, or spoon alongside grilled meat on a warm spring evening.  In reality, this salad tastes great any time of the year.

This creamy pea salad pairs beautifully with my Glazed Pork Loin or Buttermilk Oven Baked Chicken for a complete family dinner.” 

Ingredients:   

16 ounces frozen sweet peas
4 ounces sharp cheddar cheese, cut into pea sized pieces
1 onion diced
1/4 pound bacon or ham, fully cooked and finely chopped 

1/2 c. sour cream
1/4 c. mayonnaise
1 Tbs. sugar
1 tsp. apple cider vinegar
1/2 tsp. salt
1/4 tsp. pepper

 

Directions:  

Place the frozen peas in a colander and allow them to thaw completely. Drain well, so the salad does not become watery.

In a large mixing bowl, combine the sour cream, mayonnaise, sugar, apple cider vinegar, salt, and black pepper. Stir until smooth and well blended.

Add the thawed peas, cubed cheddar cheese, diced onion, and chopped bacon to the bowl.

Gently stir until all the ingredients are evenly coated with the dressing.

Cover and refrigerate for at least 1 hour before serving to allow the flavors to blend.

Stir gently before serving.

Tips for the Best Pea Salad:

• Make sure the peas are fully thawed and well drained. Excess moisture will thin the dressing.
• Cube the cheese instead of shredding it for the best texture.
• Dice the onion small so it blends into the salad without overpowering it.
• Let it chill at least one hour — it truly tastes better after resting.

 Variations & Substitutions:

•  Use red onion for a little extra color and bite.
• Substitute Monterey Jack or Colby cheese if you prefer a milder flavor.
• Add diced hard-boiled eggs for a heartier version.
• Stir in a handful of chopped fresh parsley for brightness.
• Swap the bacon for turkey bacon if desired.
• Add some finely chopped celery to the dish for extra crunch. 

Serving Suggestions:

• Slow Baked Honey Glazed Ham
• Buttery Yeast Dinner Rolls
•  Pork On A Bun
•  Slow Baked Honey Glazed Ham

How to Store:

Store in an airtight container in the refrigerator for up to 3 days.
Stir gently before serving again.

This salad is best served cold and is not recommended for freezing.

Frequently Asked Questions:

Can I use canned peas?
Frozen peas work best because they hold their texture. Canned peas tend to be too soft.

Can I make this ahead of time?
Yes. In fact, it tastes even better after a few hours in the refrigerator.

Can I use Miracle Whip or salad dressing instead of mayonnaise?
Yes. Years ago, many people used Spin Blend. If you prefer a slightly sweeter flavor, salad dressing-style mayonnaise works well. 

Old-Fashioned Creamy Mashed Potatoes

Buttery, Fluffy, and Made the Way Mom Always Did

Creamy mashed potatoes have always been at the heart of our family table. Whether served alongside roast chicken, pork chops, or a simple meatloaf, they were the one dish everyone looked forward to. There’s something about a bowl of hot, buttery mashed potatoes that feels like home.

This recipe is simple, made with real butter and warm milk — no instant flakes, no shortcuts. Just wholesome ingredients and a little love. The optional garlic adds a gentle depth of flavor, but they are just as delicious without it.

If you’re looking for classic comfort food that never goes out of style, this is it.

Ingredients: 

4 pounds potatoes russet or Yukon gold, washed, peeled and quartered
3 cloves garlic, optional
1/3 to 1/2 c. butter
1 c, milk or cream
salt and pepper to taste 

Directions:

Place the peeled and quartered potatoes into a large pot of cold, salted water. Let them soak for about 30 minutes. This helps remove excess starch and improves the final texture. Drain.

Refill the pot with fresh water, making sure the potatoes are covered by about one inch. Add the garlic cloves if using.

Bring to a boil over high heat. Reduce slightly and cook uncovered for about 15–20 minutes, or until the potatoes are fork-tender.

Drain thoroughly and return the hot potatoes to the pot. Allow them to sit for 1–2 minutes so excess moisture can evaporate.

While the potatoes are finishing, warm the milk in a small saucepan over medium-low heat. Do not boil. Heat just until steam rises and small bubbles form around the edges. Remove from heat.

Add butter to the hot potatoes and mash using a potato masher or hand mixer.

Gradually pour in the warm milk a little at a time, mixing until you reach your desired consistency.

Season with salt and pepper to taste. Serve hot and enjoy.

If making ahead, transfer mashed potatoes to a buttered baking dish. Cover and refrigerate. Reheat at 325°F for 20–30 minutes before serving, stirring once and adding a splash of milk if needed. 

Tips for the Best Mashed Potatoes:

• Start potatoes in cold water for even cooking.
• Always warm the milk before adding — cold milk can make potatoes gluey.
• Drain very well. Excess water causes watery mashed potatoes.
• For ultra-smooth potatoes, use a potato ricer.
• Avoid over-mixing, especially with a hand mixer, or they may become sticky.

Variations & Substitutions:

• Garlic Lover’s Version: Add 5–6 cloves of garlic for stronger flavor.
• Creamier Texture: Use half-and-half or heavy cream instead of milk.
• Herb Mashed Potatoes: Stir in fresh parsley, chives, or thyme.
• Cheesy Mashed Potatoes: Add 1 cup shredded cheddar or Parmesan.
• Lighter Option: Replace half the butter with Greek yogurt.
• Dairy-Free: Use olive oil and warm unsweetened almond milk.

Serving Suggestions: 

These homemade mashed potatoes pair beautifully with classic comfort meals:

• Buttermilk Oven-Baked Chicken
• Garlic Roasted Chicken
• Tomato Pork Chops
• Mini Meatloaves
• Beef Goulash
• Homemade Beef Stew
• Creamy Coleslaw

They are also perfect topped with homemade brown gravy or pan drippings.

How to Store & Reheat: 

• Refrigerate: Store leftovers in an airtight container for up to 4 days.
• Freeze: Freeze for up to 2 months. Thaw overnight in the refrigerator.
• Reheat: Warm gently on the stovetop over low heat.
• To Reheat in the Oven (Best for Larger Portions):
• Preheat oven to 325°F.
• Place mashed potatoes in an oven-safe dish and stir in 2–4 tablespoons of warm milk or a few pats of butter to restore moisture.
• Cover tightly with foil and heat for 20–30 minutes, stirring once halfway through, until hot.

Frequently Asked Questions:

What type of potatoes are best?
Russet potatoes make fluffy mashed potatoes. Yukon Gold potatoes create a creamier texture.

Why are my mashed potatoes gluey?
Overmixing or adding cold liquid can cause a sticky texture.

Can I make mashed potatoes ahead of time?
Yes. Keep warm in a slow cooker on low, stirring occasionally.

Can I leave the skins on?
Yes, especially with Yukon Gold potatoes, for a rustic-style mashed potato. 

Crispy Oven Roasted Sweet Potato Wedges

A Simple Side Dish That Feels Like Home

 

Sweet potatoes were always one of those dependable ingredients in our kitchen. They were affordable, filling, and could turn into something special with just a little seasoning and time in the oven.

These oven-roasted sweet potato wedges are simple but flavorful — lightly crisp on the outside, tender on the inside, and seasoned with garlic and oregano for a savory twist. They’re naturally rich in fiber, vitamin A, and antioxidants, making them a wholesome side dish that pairs beautifully with almost any comfort meal.

If you’re looking for an easy vegetable side that feels cozy but still nourishing, this recipe delivers every time.

Ingredients:   

2 pounds sweet potatoes, washed and cut into wedges.  
2 Tbs. olive oil
1 tsp.  garlic powder
1 tsp.  dried oregano
1 tsp.  salt
1/4 to 1/2 tsp. pepper

Directions: 

Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easier cleanup.

Place the sweet potato wedges in a large mixing bowl. Drizzle the olive oil over the wedges and toss until evenly coated on all sides.

In a small bowl, combine the garlic powder, dried oregano, salt, and pepper. Sprinkle the seasoning mixture over the sweet potatoes and toss again to distribute evenly.

Spread the wedges in a single layer on the prepared baking sheet, making sure they are not overcrowded. This helps them crisp instead of steam.

Roast for 30 to 35 minutes, or until tender and beginning to brown and crisp around the edges. There is no need to flip them, but you may turn them halfway through if you prefer extra browning.

Serve warm.

Tips for Perfect Roasted Sweet Potatoes:

• Cut wedges evenly so they cook at the same rate.
• Avoid overcrowding the pan — use two pans if needed.
• For extra crispiness, roast on the lower oven rack.
• If you prefer more caramelization, broil for the last 2–3 minutes (watch closely).

Variations and Substitutions:

• Add smoked paprika for a smoky flavor.
• Sprinkle with grated Parmesan during the last 5 minutes of roasting.
• Use Italian seasoning instead of oregano.
• Add a pinch of cayenne for a spicy kick.
• Swap olive oil for avocado oil.

What to Serve with Roasted Sweet Potato Wedges:

Main Dish Pairings:

• Beef goulash
• Sloppy Joes
• Grilled chicken
• Baked mac and cheese
• Burgers or sandwiches

Dipping Sauces:

• Honey mustard
• Garlic aioli
• Ranch dressing
• Spicy mayo
• Ketchup

How to Store and Reheat:

Referigerator: 

Store leftovers in an airtight container in the refrigerator for up to 4 days.

To reheat:

• Bake at 375°F for 8–10 minutes to re-crisp.
• Or air fry for 4–5 minutes.
• Microwave if needed, though they will be softer.
• Freezing is not recommended, as texture may become mushy.

Frequently Asked Questions

Do I need to peel sweet potatoes?
No. The skins add texture and nutrients, but you may peel them if preferred.

Why aren’t my wedges crispy?
They may be overcrowded or need a few extra minutes of roasting.

Can I make these ahead of time?
Yes. Roast and refrigerate, then reheat in the oven before serving.

Can I use regular potatoes instead?
Yes. Adjust cooking time slightly as needed.

Grandma’s Homestyle Baked Creamed Corn

Sweet, creamy corn baked to golden perfection — simple ingredients, made from scratch, and always better than a can.

Creamed corn was always one of those simple dishes that felt a little special. With sweet corn folded into a rich, creamy sauce and baked until bubbly, it turns an everyday vegetable into something worthy of a holiday table.

My mom preferred homemade whenever she had the time, and this was one of those recipes she felt was worth the extra few minutes. She believed that if you could make something from scratch, it would always taste better — and she was right. Unlike canned creamed corn from the store, this version is made with simple, wholesome ingredients you can recognize. You control the sweetness, the creaminess, and the seasoning, and it comes together quickly on the stovetop before finishing in the oven.

It doesn’t take long to make at all, but the flavor is richer, fresher, and far more comforting than anything from a can. The addition of onion and bell pepper gives it gentle depth, while a sprinkle of Parmesan on top adds just enough savory flavor to make it memorable.

Whether served for Sunday dinner or alongside a holiday roast, this homemade creamed corn is the kind of side dish that reminds you why cooking from scratch is always worth it.

Ingredients: 

1/3 c. butter
1/3 cup flour
1 c. heavy whipping cream
1 c. whole milk
1/4 c. sugar
Salt and pepper to taste
5 c. frozen corn, thawed, or canned corn, drained
1 onion, chopped
1 bell pepper, chopped
1 or 2 red chili peppers or jalapeño peppers, chopped (Optional)
1/4 c. grated Parmesan cheese

Directions: 

Preheat oven to 350°F. Lightly butter a 1 1/2-quart casserole dish and set aside.

In a large saucepan over medium heat, melt the butter. Add the chopped onion, bell pepper, and optional hot pepper. Cook, stirring occasionally, until the vegetables are soft, and the onion is translucent.

Sprinkle the flour over the vegetables and stir well to combine. Cook for 1–2 minutes to remove the raw flour taste.

Gradually whisk in the heavy cream and milk. Add the sugar, salt, and white pepper. Bring the mixture to a gentle boil, stirring constantly. Once thickened, continue cooking for about 2 minutes.

Stir in the corn and cook until heated through.

Transfer the mixture to the prepared casserole dish. Sprinkle the top evenly with Parmesan cheese.

Bake for 15–20 minutes, or until bubbly and lightly golden on top.

Let stand for 5 minutes before serving.

Tips for Best Success:

• Use thawed frozen corn or drained canned corn for best texture.
• Stir constantly when adding cream and milk to prevent lumps.
• Adjust sugar to taste if corn is very sweet or mild.
• Top with Parmesan just before baking for a golden crust.
• Optional chili adds warmth—remove seeds for milder heat.

Variations and Substitutions:

• Cheesy version: Add ½ cup shredded cheddar to the top or mix into the sauce.
• Herbed creamed corn: Stir in 1–2 teaspoons chopped fresh thyme or parsley.
• Dairy-free: Substitute butter with olive oil and use coconut or oat milk.
• Spicy version: Use 1–2 finely chopped jalapeños or a pinch of cayenne.
• Extra creamy: Add ½ cup sour cream to the sauce before baking.

Serving Suggestions:

• Perfect with roasted meats, ham, or turkey
• Great for holiday dinners, Sunday family meals, or potlucks
• Serve with mashed potatoes or stuffing for a comforting plate
• Top with fresh herbs for a pop of color

How to Store:

• Refrigerator: Store in an airtight container for up to 3 days.
• Reheat: Microwave or stovetop until heated through.
• Make ahead: Can be prepared on stovetop, then baked just before serving.

Frequently Asked Questions:

Can I use fresh corn instead of frozen or canned?
Yes! About 5–6 cups of fresh corn kernels will work well.

Can I make this spicy?
Yes, include 1–2 chopped chili peppers or add a pinch of cayenne.

Can I skip the bell pepper?
Yes, it will still be creamy and flavorful, though slightly less depth.

Is it okay to prepare the sauce ahead of time?
Yes, cook the sauce up to step 5, then refrigerate. Heat through before baking.

Can I use lower-fat milk or cream?
Yes, but the casserole will be slightly less rich and creamy. 

Creamy Mashed Butternut Squash

Creamy mashed butternut squash with butter, warm spices, and a touch of sweetness.

During the colder months, squash was a regular part of my mom’s winter table. When the fresh vegetables from the garden were long gone, butternut squash was one of those dependable foods that stored well and brought comfort to simple family meals.

She would roast the squash slowly in the oven until it was soft and caramelized, then mash it with butter and a touch of sweetness. The result was a warm, creamy side dish that made the whole kitchen smell wonderful.

This mashed butternut squash is simple, nourishing, and full of cozy flavor. It pairs beautifully with roast meats or hearty winter suppers and adds a lovely color to the plate — just the kind of dish that warms both the tummy and the heart.

Ingredients: 

1 (3–4 lb.) butternut squash
2 Tbsp. butter, divided
Salt and pepper, to taste
1 Tbsp. honey or brown sugar
1/4 tsp. nutmeg
1/8 tsp. cayenne pepper (optional)
1/4 cup milk or half-and-half
2 tsp. parsley, chopped 

Directions:

Preheat the oven to 350°F and line a baking sheet with parchment paper for easier cleanup.

Using a sharp knife, carefully cut the squash in half lengthwise and scoop out the seeds.

Place the squash halves cut-side up on the prepared baking sheet. Add 1 tablespoon of butter to the cavity of each half and sprinkle lightly with salt and pepper.

Bake for 60–75 minutes, or until the squash is very tender and easily pierced with a fork. Remove from the oven and allow it to cool slightly until it can be handled safely.

Scoop the flesh from the skins and place it into a mixing bowl. Discard the skins.

Add the honey (or brown sugar), nutmeg, cayenne pepper (if using), milk, and parsley.

Mash the squash using a potato masher for a rustic texture, or use a hand mixer on low speed for a smoother consistency.

Taste and adjust seasoning with additional salt and pepper if needed. Serve warm.

Tips for Best Success:

• Roasting the squash instead of boiling it gives the best flavor and prevents a watery texture.
• Choose a squash that feels heavy for its size and has a firm, matte skin.
• If the squash seems too thick after mashing, add a little extra warm milk.
• For extra smooth mashed squash, use a hand mixer or immersion blender.

Variations and Substitutions:

• Maple syrup can be used instead of honey or brown sugar.
• For a savory version, omit the honey and add a pinch of garlic powder.
• Cinnamon or pumpkin pie spice can replace the nutmeg.
• A small spoonful of cream cheese can be added for extra richness.
• Parmesan adds a slight savory balance to the sweetness 

Serving Suggestions:

Mashed butternut squash pairs beautifully with roasted chicken, baked pork chops, turkey, or meatloaf.

It also works well with simple winter suppers such as baked ham, roasted sausage, or hearty casseroles.

Serve it alongside green beans, roasted carrots, or a crisp salad for a balanced meal.

Warm dinner rolls or biscuits complete the plate nicely.

How to Store:

Refrigerator:
Store leftover mashed butternut squash in an airtight container in the refrigerator for up to 4 days.

Reheating:
Reheat gently in the microwave or in a saucepan over low heat, adding a splash of milk if needed.

Freezer: 
This dish also freezes well. Store in a freezer-safe container for up to 2 months and thaw overnight in the refrigerator before reheating.

Frequently Asked Questions:

Can I boil the squash instead of roasting it?
Yes, but roasting gives a deeper flavor and prevents the squash from becoming watery.

Do I need to peel the squash before roasting?
No. The skin is easily removed after roasting.

Can I make this dish ahead of time?
Yes. It can be made a day ahead and reheated gently before serving.

Is the cayenne pepper necessary?
No. It simply adds a small hint of warmth and can easily be omitted.

Why Butternut Squash Is So Good for You:

Butternut squash is naturally:

• High in vitamin A, supporting eye health and immunity
• A good source of fiber, helping you feel full and satisfied
• Rich in vitamin C and potassium
• Naturally low in fats

It’s a wonderful winter vegetable that’s both comforting and nourishing.

Mom’s Thrifty Potato Casserole

Old-fashioned potato casserole layered with peas, onions, cheddar cheese, and homemade cream of mushroom sauce. 

 Buying condensed soups isn’t as budget-friendly as it once was, and my mom knew that long before it became common conversation. When she was short on time, she’d reach for a store-bought can—but when she had a few extra minutes, she made her own cream of mushroom soup from scratch. It was simple, hearty, and full of flavor.

This casserole-style dish is one of those comforting meals that fed a family well without fuss. Thinly sliced potatoes, onions, peas, and cheese come together with a creamy mushroom base to create a warm, satisfying supper—proof that homemade doesn’t have to be complicated to be delicious.

Ingredients:  

1 onion, cut in half and thinly sliced
5–6 potatoes, peeled and thinly sliced
1/2 tsp. salt
1 package (10 ounces) frozen peas
2 c. shredded sharp cheddar cheese, divided
1/4 c. butter
1 (8-ounce) can mushrooms, drained and finely chopped
1/3 c. flour
1/2 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. black pepper
1/4 tsp. salt
1 cup chicken broth
1 cup milk

Directions:

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

In a medium saucepan over medium-low heat, melt the butter. Add the chopped mushrooms, garlic powder, onion powder, pepper, and salt. Cook for 2–3 minutes, stirring occasionally, until fragrant.

Sprinkle the flour over the mushroom mixture and stir well to combine. Cook for about 1 minute to remove the raw flour taste.

Slowly pour in the chicken broth while stirring constantly to prevent lumps. Gradually add the milk, continuing to stir until smooth.

Bring the mixture to a gentle simmer and cook for 2–3 minutes, stirring often, until the sauce thickens to a creamy consistency. Remove from heat and set aside.

Layer one-fourth of the sliced potatoes in the bottom of the prepared baking dish. Top with one-fourth of the sliced onions and sprinkle lightly with salt and pepper. Scatter one-fourth of the frozen peas over the top.

Spoon one-fourth of the mushroom sauce evenly over the vegetables and sprinkle with 1/2 cup of the shredded cheddar cheese.

Repeat the layers three more times, finishing with the remaining cheese on top.

Cover the dish with a lid or foil and bake for 45–50 minutes, or until the potatoes are tender.

Remove the foil and continue baking for another 10–15 minutes, until the casserole is bubbly and lightly golden on top.

Allow the casserole to rest for about 5 minutes before serving.

Tips for Best Success:

• Slice the potatoes thin and evenly so they cook at the same rate.
• If the potatoes are sliced thicker, the casserole may need an additional 10 minutes of baking time.
• Stir the sauce constantly when adding the broth and milk to keep it smooth and lump-free.
• Let the casserole rest briefly after baking so the sauce thickens slightly before serving.

Variations and Substitutions:

• Ham or bacon can be added for a heartier casserole.
• Cheddar cheese can be replaced with Monterey Jack, Colby, or a cheese blend.
• Fresh mushrooms can be used instead of canned if desired.
• Add cooked ground beef or diced chicken to turn this into a complete meal.
• Frozen mixed vegetables can be used instead of peas.

 Serving Suggestions:

This casserole pairs well with roasted chicken, baked pork chops, or meatloaf.

Serve it alongside a crisp green salad or steamed green beans for balance.

It also works well as a hearty vegetarian main dish with warm dinner rolls on the side.

How to Store:

Refrigerator:
Store leftovers in an airtight container in the refrigerator for up to 4 days.

Reheating:
Reheat individual portions in the microwave or warm the casserole in a 325°F oven until heated through.

Freezer:
This casserole can also be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.

Frequently Asked Questions:

Can I use fresh mushrooms instead of canned?
Yes. Use about 1 cup of finely chopped fresh mushrooms and sauté them in the butter until softened.

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

Do I need to thaw the peas first?
No. Frozen peas can be added directly to the casserole.

What potatoes work best?
Russet or Yukon Gold potatoes both work well for this dish.

Why are my potatoes still firm?
They may have been sliced too thick. Thin slices cook more evenly and absorb the sauce better.

Parmesan Garlic Oven Potato Wedges

Golden, crispy potatoes seasoned just right and baked until tender — a family favorite side or simple supper

 

These crispy oven-baked potato wedges are one of those simple side dishes that somehow turn into the main event. With tender centers, golden edges, and just the right blend of seasoning, they disappear fast at our house. Sometimes I make a big pan and call it supper — and no one complains.

Soaking the potatoes before baking helps them crisp up beautifully, while olive oil, garlic, and Italian seasoning give them comforting, familiar flavor. A sprinkle of Parmesan at the end adds a salty finish that makes them hard to resist. Serve them alongside your favorite meal or with a dipping sauce and enjoy every bite.

Ingredients:

3–4 large russet potatoes
4 Tbs. olive oil
2 tsp. salt
2 tsp. garlic powder
2 tsp. Italian seasoning
1/4 c. shredded Parmesan cheese

Directions:

Preheat the oven to 375°F. Lightly grease a large baking sheet and set it aside.

Wash the potatoes well, scrubbing away any dirt. Slice each potato into evenly sized wedges.

Soak the potatoes by placing the wedges in a large bowl of very cold water. Let them soak for 30 minutes to help remove excess starch, which leads to crispier potatoes.

Drain and dry thoroughly. Drain the potatoes and pat them completely dry with paper towels or a clean, lint-free kitchen towel. This step is important for good browning.

Season the potatoes. Place the dried potato wedges into a large bowl. Drizzle the olive oil over the top and toss until all the wedges are evenly coated.

In a small bowl, mix together the salt, garlic powder, Italian seasoning, and Parmesan cheese. Sprinkle the seasoning mixture over the potatoes and toss again to coat evenly.

Arrange on the baking sheet in a single layer, placing the wedges skin-side down whenever possible.

Bake for 25–35 minutes, turning once if desired, until the potatoes are fork-tender and beautifully golden.

Remove from the oven and serve hot. 

Tips for Best Success:

• For crispier wedges, bake at 400–425°F instead of 375°F
• Dry the potatoes thoroughly after soaking
• Don’t overcrowd the pan—use two pans if needed
• Place wedges skin-side down for better browning
• Add Parmesan toward the end if you prefer less browning on the cheese

Variations and Substitutions:

• Extra Cheesy: Sprinkle additional Parmesan over the potatoes during the last 5 minutes of baking
• Herb Swap: Replace Italian seasoning with dried rosemary, thyme, or oregano
• Spicy Kick: Add 1/4 to 1/2 teaspoon crushed red pepper flakes or smoked paprika
• Crispier Finish: Increase oven temperature to 425°F for the last 5–10 minutes
• No Cheese Option: Skip the Parmesan and finish with a light sprinkle of sea salt 

Serving Suggestions;

These potato wedges are wonderfully versatile and pair well with just about anything:

• Serve alongside baked or grilled chicken, pork chops, or burgers
• Add them to a comfort-food plate with meatloaf and green beans
• Turn them into a simple meal by serving with ranch, ketchup, honey mustard, or garlic aioli
• Pair with a fresh green salad to balance the richness
• Serve them straight from the pan as an easy game-night or movie-night dinner 

Sometimes the simplest meals really are the best. 

How To Store:

Refrigerator: 
Store in an airtight container for up to 4 days

Reheat: 
Bake at 400°F for 10–15 minutes to crisp back up

Freezer: 
Not recommended, as texture may become soft 

Frequently Asked Questions:

Why soak the potatoes?
Soaking removes excess starch, which helps the wedges crisp up in the oven.

Why aren’t my wedges crispy?
They may not have been dried well enough or the pan may have been overcrowded.

Can I skip the soaking step?
Yes, but the potatoes may not be as crispy.

Can I make these ahead of time?
They’re best fresh, but you can reheat them in the oven to crisp them again.

Do I have to peel the potatoes?
No, the skins add texture and flavor.

Seasoned French Fries

A Crispy, Oven-Baked Side Dish That Goes With Everything

Who doesn’t love a good batch of French fries? In our house, they’re the side dish everyone cheers for. Crispy on the outside, tender on the inside, and seasoned just right.

While restaurant fries are usually deep-fried, my mom often made a homemade version right in the oven. They were simple, budget-friendly, and always disappeared quickly from the dinner table.

Russet potatoes work beautifully for this recipe because they bake up fluffy on the inside while developing a lightly crisp exterior. A short soak in cold water removes excess starch and helps the fries brown nicely in the oven.

Baking them at home means you can control the seasoning, skip the deep fryer, and still enjoy that comforting, golden goodness. These oven-baked fries go with just about any meal—from burgers and sandwiches to meatloaf, pork chops, or fried chicken.

Ingredients:

4 large Russet potatoes, (cut into fries or wedges)
1/4 c. olive oil 
1 tsp. salt
1/2 tsp. pepper
2 tsp. paprika
2 tsp. garlic powder
2 tsp. onion powder

Directions: 

Preheat the oven to 375°F. Line a large baking sheet with parchment paper and set aside.

Wash the potatoes thoroughly. You may leave the skins on for extra texture and flavor, or peel them if you prefer.

Slice the potatoes into fries or wedges about 3/4 to 1 inch thick. A French fry cutter works well, but a sharp knife works just fine.

Place the cut potatoes in a large bowl of very cold water and let them soak for at least 30 minutes. This helps remove excess starch and makes the fries crispier.

Drain the potatoes and dry them very well. A salad spinner works nicely for this step, followed by patting them dry with a clean kitchen towel.

Transfer the dried potatoes to a large bowl. Drizzle the olive oil over the top and toss until the fries are evenly coated.

In a small bowl, combine the salt, pepper, paprika, garlic powder, and onion powder. Sprinkle the seasoning mixture over the potatoes and toss again to coat evenly.

Spread the fries in a single layer on the prepared baking sheet. Avoid overcrowding so the fries can crisp up properly.

Bake for 20 minutes.

Increase the oven temperature to 425°F and continue baking for another 10–25 minutes, turning the fries once or twice during baking, until they are golden brown and cooked through.

Remove from the oven and serve hot. Taste and add additional salt if desired.

Tips for Best Success:

• Soaking the potatoes in cold water helps remove starch and improves crispiness.
• Dry the potatoes very thoroughly before adding oil to prevent steaming in the oven.
• Arrange the fries in a single layer so they roast instead of steam.
• Use a heavy baking sheet for the best browning.
• The thicker the fries, the longer they will need to bake.

Variations and Substitutions:

• Sweet potatoes can be used instead of Russet potatoes.
• Add a pinch of cayenne pepper for a little extra heat.
• Parmesan cheese can be sprinkled over the fries during the last few minutes of baking.
• Italian seasoning or smoked paprika can be used for a slightly different flavor.

Serving Suggestions:

Oven-baked French fries pair well with many classic comfort foods.

Serve them alongside burgers, sandwiches, grilled chicken, or meatloaf.

They are also delicious with dipping sauces such as ketchup, ranch dressing, barbecue sauce, or garlic aioli.

For a simple meal, serve the fries with a fresh salad and a sandwich.

How to Store:

Allow leftover fries to cool completely.

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

To reheat, place them on a baking sheet and warm in a 400°F oven for 5–8 minutes to help restore their crispness.

Frequently Asked Questions:

Do I have to soak the potatoes first?
Soaking is recommended because it removes starch and helps the fries become crispier.

Can I make these fries without oil?
Oil helps the fries brown and crisp, but you can reduce the amount slightly if desired.

What potatoes are best for French fries?
Russet potatoes are ideal because they bake up fluffy inside and crisp outside.

Why aren’t my fries crispy?
They may have been too crowded on the pan or not dried well enough before baking.

Easy Creamy Mashed Sweet Potatoes

Creamy Homemade Mashed Sweet Potatoes – With Fresh or Canned Potatoes from My Mothers Recipe Box

Mashed potatoes were always a regular part of our family meals growing up. They seemed to appear on the dinner table almost every week. Sweet potatoes, however, were usually reserved for holidays and special occasions.

Over the years, I’ve found myself reaching for sweet potatoes more often. Their naturally sweet flavor and creamy texture make them a wonderful side dish that pairs well with everything from roasted chicken to pork chops.

This recipe comes from my mother’s recipe box and has become one of my favorite ways to prepare sweet potatoes. It’s simple, comforting, and easy to make. Since fresh sweet potatoes are not always available where we live, I often use canned sweet potatoes during the rest of the year. They are already cooked, which makes preparation quick and convenient.

Below you’ll find instructions for both raw and canned sweet potatoes, so you can choose the option that works best for you. Either way, the result is a comforting, buttery side dish that pairs beautifully with just about any meal.

Ingredients:

2 pounds sweet potatoes, washed and peeled
2½ Tbs. butter, cut into pieces
2½ Tbs. half-and-half, evaporated milk, or whole milk (warmed)
Salt and black pepper, to taste.

Directions (Using Raw Sweet Potatoes)

Cut the peeled sweet potatoes into 2-inch chunks.

Bring a large pot of salted water to a boil. Add the sweet potatoes and cook for about 15 minutes, or until they are fork-tender.

Drain the potatoes well and allow them to sit in the strainer for a few minutes so excess moisture can evaporate.

Place the drained potatoes in a bowl. Add the butter and mash using a potato masher.

Slowly add the warmed cream or milk, a little at a time, until the potatoes reach your desired consistency.

Season with salt and black pepper to taste. Serve hot.

Ingredients (Using Canned Sweet Potatoes)

1 (29-ounce) can sweet potatoes or yams or 2 (15-ounce) cans sweet potatoes
2½ Tbs. butter, cut into pieces
2½ Tbs. half-and-half, evaporated milk, or whole milk (warmed)
Salt and black pepper, to taste

Directions (Using Canned Sweet Potatoes)

Place the canned sweet potatoes in a saucepan and bring them to a gentle boil.

Reduce the heat and simmer until the potatoes are fully heated through.

Drain the sweet potatoes well.

Add the butter and mash with a potato masher.

Slowly add the warmed cream or milk, a little at a time, until the potatoes reach your desired texture.

Season with salt and black pepper to taste. Serve hot.

Tips for Best Success

• Drain well. Excess water can make the potatoes watery, so allow them to sit in the strainer briefly before mashing.
• Warm the milk or cream. Cold liquid can cool the potatoes and affect the texture.
• Mash while hot. Sweet potatoes mash more easily while they are warm.
• Control the texture. Add the milk gradually, so the potatoes don’t become too thin.

Variations and Substitutions

• Make them sweeter. Add 2 tablespoons brown sugar with the butter.
• Add warm spices. A pinch of cinnamon, nutmeg, or pumpkin pie spice adds wonderful flavor.
• Garlic sweet potatoes. Stir in roasted garlic for a savory version.
• Use cream cheese. A few tablespoons of cream cheese creates an extra creamy texture.
• Extra rich version. Replace the milk with heavy cream.

Serving Suggestions:

Mashed sweet potatoes pair well with many main dishes.

Try serving them with:

• Baked pork chops
• Roast chicken
• Meatloaf
• Honey mustard pork chops
• Turkey dinners
• Ham or roast beef

They also make a wonderful side dish for holiday meals like Thanksgiving or Christmas.

How to Store

Allow the mashed sweet potatoes to cool completely before storing.

Place leftovers in an airtight container and refrigerate for up to 4 days.

To reheat, warm them gently on the stovetop or in the microwave. Add a splash of milk or cream if needed to restore the creamy texture.

Mashed sweet potatoes can also be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.

Frequently Asked Questions

Can I make mashed sweet potatoes ahead of time?
Yes. Prepare them up to two days ahead and reheat gently before serving.

Are sweet potatoes and yams the same thing?
Most canned “yams” sold in the U.S. are actually sweet potatoes.

Can I bake the sweet potatoes instead of boiling them?
Yes. Bake them at 400°F for about 1 hour, or until fork-tender, then scoop out the flesh and mash.

Can I make them dairy-free?
Yes. Substitute olive oil or dairy-free butter and use almond or oat milk.

How do I make extra smooth mashed sweet potatoes?
Use a hand mixer or immersion blender for a smoother texture.

Carrots with Thyme Butter

Sautéed carrots, cooked on the stove in butter, seasoned with thyme and touched with a hint of sweet honey.  The thyme add earthy aromatic notes to the dish that compliments the flavor of carrots.  This is a quick and easy side dish recipe that tastes great with any meal.

Ingredients

1 lbs. carrots, washed, peeled and cut into evenly thick rings or sticks
1 Tbs. butter
1 Tbs. olive oil
1/3 to 1/2 tsp. thyme
salt to taste
a pinch of red pepper flakes (Optional)
2 to 3 tsp. honey or sugar

Directions

In a large cast iron skillet, heat butter and oil over medium heat.   Add the carrots. Cover and cook the carrots for about 4 to 5 minutes, without stirring.  After 4 minutes, remove the lid and stir the carrots.

Sprinkle in the thyme, salt, and red pepper flakes.  Stir to combine.  Continue to cook the carrots, uncovered, for another 2 minutes.  

Drizzle the honey or sugar over the carrots and stir in the honey. 

Continue to cook the carrots until they are browned and fork tender.  It should take just a few more minutes, so keep a close eye on them so they do not burn or get overcooked.

Notes

You can use baby carrots instead.  

For large carrots, you can cut them into sticks.  Just make sure to keep the thickness close to the same on the sticks or rings. 

You can use fresh thyme. Use 2 stalks of fresh thyme with the stem removed.  Use just the leaves.