Butterscotch Oatmeal Cookies 

 

Cooler weather means home-baked cookies and yummy treats from the oven. If your tired of the usual chocolate chip cookies, try making some Butterscotch Oatmeal Cookies instead. They are super quick to make and they are a delicious treat for young kids and adults alike.

1 c. shortening or 1 stick butter and 1/2 c. shortening
3/4 c. brown sugar
3/4 c. white sugar
2 eggs
1 Tbs. hot water
2 tsp vanilla
1 tsp. baking soda
1 1/2 c. flour
2 c. oatmeal
1 to 1 2/3 c. butterscotch chips
3/4 c. raisins (optional)
1 c. chopped walnuts (optional)

Directions

Preheat oven to 350°.

Cream shortening, brown sugar and white sugar until light and fluffy.

Add eggs, one at a time beating well after each addition. Pour in the hot water and vanilla,.

Combine flour, baking soda and oatmeal in a separate bowl.  Gradually add to creamed mixture and mix well.

Stir in butterscotch chips, raisins and walnuts by hand using a wooden spoon. 

Drop dough by tablespoonfuls or shape dough into golf ball-size balls, spacing 2- inches apart.  Bake for 10 to 12 minutes or until the cookies are lightly browned. 

Allow the cookies to rest on the baking sheet for about a minute before removing them to a wire rack.

 

Shephard's Pie

 Shepherd's Pie

Shepherd's Pie, also known as Cottage Pie, is the perfect dish to make if you are needing or wanting comfort food.  If you have leftover potatoes or ground beef, this dish is a great way to use those up.  

This dish is very versatile. You can use lamb instead of ground beef, or put in a little sausage in the dish as well. You can switch out the corn and peas and put your own favorite vegetables in the dish. In just a short time, you can have the meal ready and in the oven.

Ingredients

1 lb. ground beef
1 large onion, chopped or enough onion for 1 cup.
1 pepper, chopped
3 garlic cloves, minced
Salt and pepper to taste
1 tsp. parsley leaves
1 tsp. thyme
2 Tbs. tomato paste or ketchup
1 Tbs. Worcestershire sauce
2 Tbs. flour
1 tsp. beef bouillon granules
1 c. water
1 c. frozen corn, thawed or canned corn, drained
1 c. frozen peas, thawed or canned peas, drained
1/2 c. sour cream
3/4 c. shredded cheddar cheese

Potatoes 

1 1/2 to 2 lbs. potatoes, peeled and  cut into 1 inch cubes
4 Tbs. butter
1/3 c. half & half
1/2 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. black pepper

Directions

Preheat oven to 350°

In a large cast iron skillet or Dutch oven, cook ground beef, onion and garlic over medium heat until meat is no longer pink. Drain off excess grease. 

Add the flour and tomato paste. Stir until thoroughly combined.

Add the corn, peas, Worcestershire sauce and beef broth, stirring to combine. Bring to a boil, then reduce heat and simmer for 5 minutes, stirring occasionally. Remove from heat and add the sour cream. Set aside while you prepare the potatoes.

Fill a large pot with water. Add the diced potatoes and bring the water to a boil. Boil until the potatoes are tender. This takes about 10 to 15 minutes depending on how small the potato pieces are and then drain. 

Add the butter, half and half or evaporated milk, garlic powder, salt and pepper. Mash the potatoes with a potato masher, or use an electric mixer.

Mound the mashed potatoes over the top of the ground beef mixture and then spread it over the top so it is smooth. Sprinkle with shredded cheddar cheese. 

Bake for 20 to 30 minutes or until cheese is melted and the potatoes and meat mixture are hot.

If it looks like the mixture might bubble over, place the skillet or Dutch oven on a baking sheet lined with aluminum foil to catch any spills for easy clean up. 

* You can transfer the meal to a baking dish, if you don't want to bake this in the skillet or Dutch oven.  I prefer to have less dishes to do, so that is why we leave it in the skillet we used to brown the ground beef in.

 No Bake Chocolate Fudge Cookies

 Today was my first day of class at my new work from home job. So to celebrate, we decided to make some No Bake Chocolate Fudge Cookies!

This No Bake Chocolate Fudge Cookie recipe is the most requested recipe that my kids ask me to make. Most of the time, the cookies turn out perfect.  Not too hard or too crumbly. Not so soft that they don't become firm. 

I have learned that the kind of day you make these cookies on has a lot to do with the end result.  If the humidity is high, the cookies will not set  up properly.  Believe me, I’ve tried.  However, if you decide to make them on a humid day and they don't harden, don't despair or throw them out. They are still good to eat.  Just grab a spoon and dig in!!!

Ingredients 

1 c. butter 
4 c. sugar
1 c. milk
1 c. cocoa
1/4 teaspoon salt 
1 teaspoon vanilla
1 c. peanut butter
6 c. oatmeal 

Directions

Line your counter or cookie sheets with waxed paper. You will need this done before you start to cook, because the mixture hardens rather quick.  
 

In a large sauce pan, combine butter, sugar, milk, cocoa, and salt.
 

Cook and stir over medium heat until the mixture come to a full rolling boil. Stirring constantly, boil for 1 minute. Remove from heat.Add vanilla and peanut butter. Mix until peanut butter is well blended.  

Stir in the oatmeal. Working quickly at this stage, drop spoonfuls of the cookie dough onto waxed paper. The cookies will start hardening pretty quickly at this point. Set them someplace cool so they will set up sooner. Enjoy.

Scalloped Potatoes With Homemade White Sauce

Creamy, Homemade Comfort from Mom’s Kitchen

Growing up, my mother and I made scalloped potatoes often. Potatoes were inexpensive, and boxed mixes just weren’t in the grocery budget. So we learned to make them from scratch.

And honestly? Homemade was always better.

There’s something special about a bubbling casserole dish filled with tender potatoes layered in creamy white sauce. It’s simple food, but it fills you up and warms you through — especially when served alongside crispy oven-baked chicken or roasted meats.

The secret to truly good scalloped potatoes is the homemade white sauce. Once you learn how easy it is to make, you’ll never need a packet again.

You can keep this dish traditional, or turn it into a full meal by adding cooked ham, browned sausage, or seasoned ground beef between the layers.

Simple. Budget-friendly. Made with love.  

Ingredients:   

5 Tbs. butter
5 Tbs. flour
5 c. milk
(Or substitute 3 cups milk + 2 cups chicken broth for deeper flavor)
1 to 1 1/2 tsp. salt
1/2 to 1/2 tsp.  pepper
6 c. potatoes, sliced about 1/2-inch thick
1 onion, thinly sliced into half rings
2 cloves garlic, minced

Directions:  

 Preheat oven to 350°F. One 3-quart baking dish with a lid.

In a large saucepan, melt butter over low heat. Stir in the flour and increase heat to medium. Cook and stir for 1 minute to form a smooth roux.

Gradually add the milk (or milk and broth mixture), stirring constantly to prevent lumps. Continue cooking and stirring for about 2 minutes, or until the sauce thickens.

Stir in the minced garlic and season with salt and pepper to taste.

In a 3-quart baking dish, layer one-fourth of the sliced potatoes and onions. Pour one-fourth of the sauce over the top. Repeat the layers three more times, finishing with sauce.  Cover with a lid.

Place the baking dish on a baking sheet (to catch any bubbling sauce).

Bake for 60 to 70 minutes, or until the potatoes are tender and the top is lightly golden.

Let rest for 5–10 minutes before serving.

Makes 8 servings.

Tips & Extras:

• For evenly sliced potatoes, use a mandoline or a food processor with a slicing disc.
• Add shredded cheese between the layers for cheesy scalloped potatoes.
• Stir in cooked ham, sausage, or ground beef to make it a heartier main dish.
• If the top begins to brown too quickly, loosely cover with foil.

Tips for the Best Scalloped Potatoes:

• Slice potatoes evenly. Thin, uniform slices (about ⅛-inch thick) ensure they cook evenly. A mandoline makes this much easier.

• Don’t rush the sauce. Cook the butter and flour for a full minute before adding milk. This removes the raw flour taste and creates a smoother sauce.

• Warm the milk slightly before adding. Cold milk can sometimes cause lumps. Room temperature or slightly warmed milk blends more smoothly.

• Season every layer lightly. Potatoes need salt. A tiny pinch over each layer makes a big difference.

• Let it rest before serving. Resting 5–10 minutes allows the sauce to thicken and set properly.

🧂 Variations & Substitutions:

This is such a flexible comfort dish.

Cheesy Scalloped Potatoes
Add 1–2 cups shredded cheddar, Colby Jack, or Gruyère between layers.

With Ham or Sausage
Layer in 1–2 cups cooked diced ham, browned sausage, or ground beef to make it a full meal.

Garlic Lover’s Version
Increase garlic to 3–4 cloves for deeper flavor.

Use Broth for Richness
Replace 2 cups of milk with chicken broth for a more savory taste.

Make It Lighter
Use 2% milk instead of whole milk. The sauce will be slightly less rich but still creamy.

Add Fresh Herbs
Sprinkle chopped parsley or thyme between layers for a garden-fresh twist.

Serving Suggestions

Old-Fashioned Scalloped Potatoes are a classic comfort food side dish that pairs beautifully with a variety of mains. Here are some ideas:

Perfect Pairings:

• Buttermilk Oven-Baked Chicken – the crispy golden chicken and creamy potatoes make a perfect classic combo.

• Garlic Roasted Chicken – the rich, buttery sauce of the potatoes complements the savory roasted flavor.

• Mini Meatloaves –  serve alongside for a hearty family dinner that everyone will love.

• Beef Stew – the creamy potatoes soak up the stew juices for extra comfort.

• Pork Chops – pair with baked or pan-seared pork chops for a nostalgic Sunday supper.

Optional Extras:

• Sprinkle shredded cheese on top during the last 10 minutes of baking for extra gooey goodness.

• Add a dash of paprika or fresh herbs on top for color and flavor.

• Serve with warm yeast rolls or biscuits to soak up any leftover sauce.

Tip: This dish also works well on its own as a vegetarian main, especially when layered with sautéed mushrooms or caramelized onions.

How to Store & Reheat:

To Store:
Allow scalloped potatoes to cool completely. Cover tightly or transfer to an airtight container. Refrigerate for up to 4 days.

To Freeze:
While best fresh, scalloped potatoes can be frozen. Cool completely, wrap tightly in plastic wrap and foil, and freeze up to 2 months.

To Reheat (Oven – Best Method):
Cover with foil and warm at 325°F until heated through (about 20–25 minutes).

To Reheat (Microwave):
Heat individual portions in 30-second intervals until warm.

If the sauce seems thick after storing, add a splash of milk before reheating.

Frequently Asked Questions:

Why are my scalloped potatoes still firm?
They may have been sliced too thick. Thin slices cook more evenly.

Can I make this ahead of time?
Yes. Assemble the dish, cover, and refrigerate up to 24 hours before baking. Add 10–15 extra minutes to the baking time.

What’s the difference between scalloped potatoes and au gratin?
Scalloped potatoes traditionally use a white sauce. Au gratin includes cheese in the sauce and often on top.

Can I use russet potatoes?
Yes! Russets create a softer texture. Yukon Gold potatoes hold their shape slightly better.

Can I double this recipe?
Absolutely. Use a larger baking dish and allow extra baking time as needed.

  

Soft Gingersnap Cookies

One of our favorite cookies to make and eat are ginger cookies. We have been making these cookies for over 40 years. When you boil sugar cane juice or sugar beet juice three times, you get a dark, sticky syrup called molasses.  Blackstrap molasses contains iron, calcium, magnesium, vitamin B6 and selenium. It may have started out as sugar cane, but cooking it down produces a more nutritional product with very little sugar left.

 

Ingredients

1 1/2 c. shortening (or use 3/4 c. shortening and 3/4 c. butter)
2 c. brown sugar
2 eggs
1 c. blackstrap molasses
5 c. flour
3 tsp. soda
1/2 t. salt
2 tsp. cinnamon
2 tsp. ginger
1 tsp. allspice
1 tsp. nutmeg
1/2 tsp. cloves
Granulated white sugar

Directions

Preheat the oven to 350°. 

Cream shortening and/or butter and brown sugar well until light and fluffy.

Add eggs and molasses, beating well to combine.

Turn the mixer to low. Add the soda, salt, cinnamon, ginger, allspice, nutmeg and cloves.

Mix in the flour until thoroughly combined.

You can begin to roll the dough into 1 1/2 inch balls at this time, and then roll them in granulated white sugar. However, the dough is usually too soft and will stick to your hands a lot. I often cover the bowl and refrigerate for several hours until the dough firms, but does not become hard. If it becomes hard, just leave out on the countertop for a little bit and it will soften.

Place the cookie dough balls 2 inches apart on ungreased baking sheets. Bake 8 to 12 minutes depending on how hot your oven is. When the balls flatten and are lightly browned with cracks on the top, they should be done. Allow the cookies to rest on the cookie sheet for about one minute then remove the cookies to cool on wire racks.

Caramel Popcorn

The Best Caramel Popcorn

Caramel popcorn is one of our favorite treats. This wonderful, sweet snack is so easy to make.  Best of all, it is fresh and all natural without the preservatives and caramel coloring that the store bought caramel popcorn contains.

Ingredients

1 c. butter * see note below
2 c. brown sugar
1/2 c. corn syrup
1 tsp. salt
2 tsp. baking soda
1 tsp. vanilla
24 c. popped popcorn (makes a big roaster full)
1 lb. peanuts (optional)

Directions

Preheat oven to 250°.

Pop the popcorn kernels until you have 24 cups of popped corn. For me, that almost fills my large roasting pan. Pour the popcorn in a large roasting pan, or a big bowl. Add the peanuts to the popcorn.

Melt the butter in a large saucepan, over low heat. Stir in brown sugar, syrup, and salt. Turn the heat up to medium. Stirring constantly, bring the mixture to a rolling boil. Boil, without stirring for 5 minutes.

Remove from heat. Carefully stir in the vanilla and soda.  The baking soda causes the caramel sauce to bubble and rapidly grow in size. This is normal. So, don’t be alarmed when you see it rising toward the top of the pot.

Quickly pour the sauce over the popcorn in roaster. Stir the popcorn with a wooden spoon, making sure that all the popcorn has an even coating of yummy caramel sauce.

Bake in the oven for 1 hour, stirring every 15 minutes.

Remove the roaster from oven and allow it to cool. However, if your family is like mine, we usually can’t wait to grab a bowl and fill it up with the caramel popcorn.  Store the leftover caramel popcorn in an airtight container, if you have any left. 

* You can use margarine instead of butter,  or use half butter and half margarine.
You can add nuts in with the popcorn just before you pour the caramel coating over the top.     

Half Hour or 30 Minute Dinner Rolls

Soft, Buttery Yeast Rolls Ready in About 30 Minutes

There’s something special about setting a basket of warm, homemade dinner rolls on the table. The smell alone makes a meal feel complete. These quick homemade dinner rolls are soft, fluffy, and brushed with butter while still warm from the oven.

Unlike traditional yeast rolls that take hours to rise, this recipe comes together quickly — making it perfect for busy weeknights when you still want that homemade touch. In about 30 minutes, you can have fresh rolls that taste just as comforting as the conventional, slow-rise method.

They’re perfect served alongside mini meatloaves, soups, or any hearty family supper.

Ingredients:

2 Pkg. active dry yeast
3 Tbs. sugar
1/2 c. warm water
1 1/2 c. lukewarm milk
1/2 c. butter or shortening
1 egg, beaten
1 1/2 tsp. salt
5 1/2 to 6 c. flour

Directions: 

In a large mixing bowl, dissolve the yeast and sugar in the warm water. Let sit for about 5 minutes until foamy. This ensures the yeast is active.

In a separate bowl, combine the lukewarm milk and salt, stirring to dissolve. Add this mixture to the yeast.

Add the butter (or shortening), beaten egg, and 2 cups of flour. Beat with a mixer or wooden spoon until smooth.

Gradually add the remaining flour, 1/2 cup at a time, until the dough becomes too stiff to stir.

Turn the dough out onto a lightly floured surface and knead for 8–10 minutes, until smooth and elastic and no longer sticky.
(You may also knead using a dough hook according to your mixer’s instructions.)

Cover the dough with a clean kitchen towel and let rest for 5–10 minutes.

Divide the dough into 24 equal portions and shape into smooth balls.

Lightly grease a large rectangular cake pan (larger than 9x13, if needed). Arrange the rolls in the pan so they are close together but not overcrowded.

Cover loosely and let rise in a warm place for about 15 minutes, or until slightly puffy.

Bake at 375°F for 15–20 minutes, or until golden brown.

Remove from the oven and brush the tops with butter for a soft, flavorful finish.  Remove from the pan and place on wire racks to cool. Or serve them covered with a towel in a bowl or basket while they are still to go with your evening meal.

Tips for Perfect Dinner Rolls:

• Make sure the water is warm, not hot — about 110°F is ideal.
• Do not add too much flour; slightly soft dough makes softer rolls.
• For extra softness, brush with butter immediately after baking.
• If your kitchen is cool, let rolls rise in a slightly warmed (but turned off) oven.

Variations and Substitutions:

• Substitute half the flour with bread flour for slightly chewier rolls.
• Add 1 tablespoon honey for a slightly sweeter roll.
• Brush with garlic butter instead of plain butter.
• Sprinkle tops with flaky sea salt before baking.
• Shape into cloverleaf rolls and bake in muffin tins.
Serving Suggestions: 

These quick homemade dinner rolls pair perfectly with:

• Mini meatloaves
• Beef goulash
• Tomato pork chops and rice
• Hearty soups and stews
• Holiday dinners

They’re also delicious split and used for mini sandwiches the next day.

How to Store and Reheat:

Room Temperature:
Store in an airtight container for up to 3 days.

Freezer:
Freeze baked rolls in a sealed bag for up to 2 months.

To Reheat:
Warm in a 300°F oven for 5–7 minutes or microwave briefly wrapped in a damp paper towel.

Frequently Asked Questions:

Can I make the dough ahead of time?
Yes. Refrigerate after shaping and bake the next day, allowing extra rise time.

Why didn’t my rolls rise?
Your yeast may have been inactive, or the water may have been too hot or too cool.

Can I double this recipe?
Yes, this recipe doubles very well for gatherings or holidays.