Chili Beef Cottage Pie 

 

This recipe is a chili base with mashed potatoes and melted cheese over the top.  Some people drain the kidney beans, but I do not. To me, it adds flavor. You can also use a package of chili seasoning if you have one handy and omit the chili, cumin, cayenne pepper, garlic powder and onion powder.

Ingredients

1 lb. hamburger
1 onion, chopped
6 garlic cloves, minced
Salt and pepper to taste
1 (15 oz.) can mixed vegetables, drained or 1 pkg. frozen vegetables
1 (14.5 oz.) can diced tomatoes
1 (16 oz.) can kidney beans
1 Tbs. chili powder
1 Tbs. cumin ( you can use less, but we like the taste of cumin)
1/4 tsp. cayenne pepper
1/4 tsp. garlic powder
1/2 tsp. onion powder
1 c. beef stock or broth
2 1/2 c. to 3 cups mashed potatoes
1 c. cheddar cheese, shredded

Directions

Preheat oven to 350°. 

In a large cast iron skillet, combine the hamburger, onion, and garlic cloves. Cook until the meat is no longer pink. Drain. Taste and season with salt and pepper to your liking.

Stir in the mixed vegetables, diced tomatoes, kidney beans, chili powder, cumin, cayenne pepper, garlic powder, onion powder, and beef stock or broth. Cook and stir until bubbling and the mixture thickens. Remove from heat.

Spoon the mashed potatoes over the hamburger mixture and smooth it so they to cover the top.

Bake for 25 minutes. 

Remove from oven and sprinkle cheddar cheese over the top. Return to the oven and bake until cheese melts. 

* You can transfer this to a 9 x 13-inch baking pan or casserole dish instead of keeping it in the cast iron skillet..

 Mashed Potato and Beef Hot Dish

 This recipe is another easy to make dish. It is also a great way to use up left over potatoes instead of throwing them away because no one will eat them.  You can also add some cheese over the mashed potatoes toward the end of cooking time.

Ingredients

5 medium potatoes, peeled and quartered
1/2 c. warm milk
1 beaten egg
1 1/2 lbs ground beef
1 onion, chopped
1 sweet pepper. chopped
1 Jalapeno pepper, chopped (Optional)
salt and pepper to taste
1 can french cut green beans, drained
1 can tomato soup, condensed

Directions

Preheat oven to 350°.

Fill a pot with water and add 1/2 to 1 teaspoon salt. Add the potatoes and bring to a boil. Cook until the potatoes are tender, but still firm. This can take about 15 minutes. Drain the potatoes and return them to the pot. Using a potato masher or electric mixer, beat the potatoes on low speed. Slowly pour in the warm milk and then add the egg. Continue beating on a higher speed until the potatoes are smooth and creamy. Taste the potatoes and add salt and pepper to your liking.

While the potatoes are cooking, begin to prepare the ground beef mixture.

In a heavy cast iron skillet, brown the ground beef, onion, sweet pepper, and jalapeño pepper. Drain the excess grease off. 

Stir in the green beans and tomato soup.  Add salt and pepper to taste. Pour the ground beef mixture into a casserole dish. 

Spoon the mashed potatoes into mounds over the top of the meat mixture.

Bake for 30 minutes.

Buttery Yeast Dinner Rolls

Soft, Fluffy, and Made the Old-Fashioned Way

There is something truly special about homemade yeast rolls rising on the counter and baking in the oven. The smell alone feels like home. These are the kind of rolls that turn an ordinary supper into something memorable.

They bake up soft, light, and tender — perfect for serving alongside roast chicken, beef stew, or pork chops. But they’re just as wonderful split open and spread with butter and jam. You can even shape them into hamburger buns for backyard cookouts.

This is a classic, dependable recipe — the kind that’s been passed down and made again and again for family gatherings and Sunday dinners.

Ingredients

1 Tbs. yeast
1/3 c. sugar
2 1/4 c. warm water
3 eggs
3/4 c. butter, melted
1/3 c. dry milk
1 tsp. salt
7 1/2 to 8 c. flour *

Directions:

Lightly grease two 9×13-inch baking pans. Set aside.

In a large mixing bowl, combine the yeast, sugar, and warm water. Stir gently to dissolve.

Place the bowl in a warm location and allow the yeast to bloom for about 10 minutes, until the mixture becomes foamy.

Add the eggs, melted butter, dry milk powder, salt, and 1 cup of flour. Stir well with a wooden spoon until fully combined.

Gradually add the remaining flour, one cup at a time, mixing until a soft dough forms. When the dough becomes too stiff to stir, turn it out onto a lightly floured surface.

Knead for about 8–10 minutes, adding small amounts of flour as needed, until the dough is smooth and elastic.

Place the dough into a greased bowl, turning once so the top is lightly coated with oil. Cover with a clean towel.

Let rise in a warm location for about 90 minutes, or until doubled in size.

Punch the dough down and turn it onto a lightly floured surface.

Divide into 36 equal pieces. Shape each piece into a smooth ball.

Place the rolls evenly between the two prepared pans. Brush lightly with oil. Cover and let rise again in a warm place for about 1 hour, or until doubled.

Preheat oven to 375°F.

Bake for 17–20 minutes, or until golden brown on top.

Remove from oven and immediately brush tops with butter for a soft, tender crust.

Tips for Perfect Yeast Rolls:

• The amount of flour will vary depending on humidity and flour type. Add just enough to form a soft, slightly tacky dough.
• Water should feel warm but not hot — too much heat can kill the yeast.
• If your kitchen is cool, place dough in a turned-off oven with the light on.
• For easy buttering, partially unwrap a stick of butter and rub it directly over the hot rolls.

Variations and Substitutions:

• Hamburger Buns: Shape into larger rounds and space farther apart.
• Honey Butter Rolls: Replace 2 tablespoons of sugar with honey.
• Whole Wheat Version: Substitute up to 2 cups of whole wheat flour.
• Freezer-Friendly: Freeze baked rolls in airtight bags for up to 2 months.

🍽 Serving Suggestions:

These soft yeast rolls pair beautifully with:

• Buttermilk Oven-Baked Chicken
• Beef Stew
• Mini Meatloaves
• Tomato Pork Chops
• Baked Macaroni and Cheese

They are also wonderful with:

• Butter and jam
• Honey butter
• Sliced ham for sandwiches
• Leftover roast beef

How to Store and Reheat:

Room Temperature:  

Store in an airtight container for up to 3 days.

Freezer: 

Freeze completely cooled rolls in freezer bags for up to 2 months.
 

To Reheat:
Warm in a 300°F oven for 8–10 minutes, or microwave briefly wrapped in a damp paper towel.

Frequently Asked Questions:

Can I make the dough ahead of time?
Yes. After shaping, cover and refrigerate overnight. Let come to room temperature before baking.

Can I halve the recipe?
Absolutely. This makes a large batch, perfect for gatherings.

Why didn’t my rolls rise?
Check that your yeast is fresh and that your water was not too hot.

📌 Internal Linking Tip

In this post, link to:

Buttermilk Oven-Baked Chicken

Beef Stew

Mini Meatloaves

Baked Macaroni and Cheese

Grease two 9 x 13-inch baking pan.

In a large bowl, combine the yeast, sugar, and water. Stir to dissolve the yeast and sugar, and then place the bowl in a warm location for 10 minutes, so the yeast can bloom. 

Add the eggs, butter, dry milk, salt and 1-cup flour. Beat with a wooden spoon for a minute or two until they are thoroughly combined. 

Add the remaining flour, a cup at a time, stirring until it forms a soft dough. When it gets too hard to stir, turn out the dough onto a floured surface.  Knead in the rest of the flour.  Knead for 10 minutes, or until the dough is smooth and elastic. 

Place the dough in a greased bowl. Turn the dough over so the top is greased. This prevents the dough from drying out. I usually put my dough in the same bowl that I mixed it in and pour a little oil over the top of the dough. Cover and let rise in a warm location. It can take about 90 minutes for it to rise until doubled in size. 

Punch the dough down and turn out on to a lightly floured surface. Divide the dough into 36 pieces.

Form the dough into balls.  Divide the dough buns between the 2 baking pans. Brush the tops with oil and place in a warm location to rise until doubled, about 1 hour. *

Preheat the oven to 375°.  Bake for 17 to 20 minutes, or until the rolls are golden brown.   Brush the tops with butter.

Tips

The amount of flour depends on the type of flour and the humidity in the air.  Some days you will use less and some days you will use more flour. 

I have a stove/oven that uses a pilot light.  What I do is I place the dough in the oven to rise.  On the last rising, when the rolls are formed and ready to be baked, I leave them in the oven until doubled in size.  Then, I turn the oven on and allow the extra heat to help the dough rise more, so they are lighter and fluffier. 

To cut down the mess on buttering the tops of the baked rolls, remove the wrapper over part of the stick of butter.  Run the exposed part of the butter stick over the hot rolls.

Overnight Casserole

This is an easy casserole that you assemble the night before and bake the next day. The recipe calls for American cheese, but we often use extra sharp cheddar cheese, pepper Jack or cheddar cheese. You can use the cheese that you like best.

Ingredients

2 c. uncooked macaroni
4 hard boiled eggs, cut up
1 pkg. dried beef, cut into bite size pieces
1 can cream of mushroom soup
1 can cream of chicken soup
2 c. milk
1 onion, chopped
1 -2 jalapeno peppers, chopped (optional)
1/2 lb American cheese, cubed (or Cheddar cheese, pepper Jack or any kind you like best.)

Directions

The night before, lightly butter a 3-quart casserole dish or a 9 x 13-inch baking dish. 

Combine the macaroni, hard boiled eggs, dried beef, cream of mushroom soup, cream of chicken soup, milk, onion, jalapeno pepper, and cheese in a casserole dish.

Cover with a lid and place in the refrigerator. 

The next day, preheat oven to 350°. Place the covered casserole dish in the oven and bake for 45 minutes.

Remove cover and bake another 45 minutes or until done.  

 Boiled Spice Cake with Brown Sugar Frosting 

We often make spice cake, and this recipe is an old-fashioned treat that came from my mother's recipe box. It is loaded with spices and that makes your kitchen smell so inviting.  The cake is moist and delicious. You can eat it plain or make up some Brown Sugar Frosting (recipe follows) to put over the top.

You can add nuts to the recipe if you like, as well.

Ingredients

1 c. sugar
1 c. raisins
1 tsp,. cinnamon
1/2 tsp nutmeg
1/2 tsp cloves
1/2 tsp allspice
1 c. hot water
1/2 c. shortening
1 tsp soda
1/3/4 c. flour

Directions

Preheat oven to 350°. Lightly spray a 9x13 inch cake pan.

In a large saucepan, combine sugar, raisins, cinnamon, nutmeg cloves, and allspice. Stir until combined.

Pour in the hot water and add the shortening. Bring to a boil over medium heat, stirring constantly until sugar dissolves. Boil for 7 minutes, making sure you stir the mixture frequently so it does not burn.  Set aside to cool.

Stir in the soda and flour after the above mixture has cooled completely.  Pour into prepared cake pan.

Bake for 30 minutes or until the cake tests done with a toothpick inserted in the center. 

Cool completely and then frost with brown sugar frosting.

Ingredients

1 c. butter, softened
1 1/2 c. brown sugar
1/3 c. evaporated milk or heavy cream
2 tsp. vanilla
4 c. powdered sugar

Directions

In a medium saucepan, combine butter, brown sugar and heavy cream together. Cook and stir constantly over medium low heat until it comes to a boil.

Remove from heat. Pour the brown sugar mixture into a mixing bowl and let stand until completely cool.

Using the whisk attachment, and the mixer on low, slowly mix in the powdered sugar. After the powdered sugar is added, add the vanilla. 

Turn the mixer to medium speed and mix until the frosting is combined and creamy.  Frost your cooled cake.

Coleslaw with Creamy Calico Dressing

A Sweet-Tangy Classic from Mom’s Recipe Box, Old-Fashioned Creamy Coleslaw

This coleslaw recipe comes straight from my mother’s handwritten recipe box. It’s one of those simple, dependable recipes that doesn’t require a long ingredient list or complicated steps — just a few pantry staples and fresh cabbage.

What makes this one special is the dressing. Made with evaporated milk, sugar, and vinegar, it creates a creamy, lightly sweet slaw with just the right amount of tang. It’s smooth, not heavy, and coats the cabbage beautifully.

Best of all, this is one of the few coleslaw recipes my kids will eat without complaint — and that alone makes it a keeper.

Ingredients

1 1/3 c. evaporated milk
1/4 c. sugar
1/4 c. vinegar plus 2 Tbs.
1/4 tsp. salt
6 c. shredded cabbage
1 to 2 carrots, shredded
1 onion, chopped

Directions:

In a small bowl, combine the evaporated milk, sugar, vinegar, and salt — in that order. Stir well until the sugar is mostly dissolved.

In a medium mixing bowl, combine the shredded cabbage, carrots, and chopped onion. Toss to distribute evenly.

Pour the dressing over the cabbage mixture. Stir well until everything is evenly coated.

For best flavor, refrigerate for at least 1 hour before serving to allow the flavors to blend.

Serve chilled.

Tips for the Best Coleslaw:

• Shred cabbage finely for a softer, more classic texture.
• Let the slaw chill before serving — it improves dramatically after resting.
• Stir again before serving, as dressing settles at the bottom.
• If it becomes too watery after sitting, simply stir to redistribute.

Variations and Substitutions:

• Colorful Version: Use half red cabbage and half green cabbage.
• Rainbow Slaw: Add purple carrots or thinly sliced red onion.
• Sweeter Slaw: Add 1–2 extra tablespoons sugar.
• Less Sweet: Reduce sugar slightly.
• Creamier Texture: Add 2–3 tablespoons mayonnaise if desired.

🍽 Serving Suggestions:

This creamy coleslaw pairs beautifully with:

• Buttermilk Oven-Baked Chicken
• Garlic Roasted Chicken
• Mini Meatloaves
• Beef Stew
• Hamburgers made with Homemade Yeast Rolls
• It’s especially good alongside crispy chicken and warm biscuits for a full comfort food meal.

How to Store:

• Store in an airtight container in the refrigerator for up to 3 days.
• Do not freeze, as cabbage loses texture when thawed.

Frequently Asked Questions:

Why use evaporated milk instead of regular milk?
Evaporated milk gives the dressing a richer, creamier texture without needing heavy mayonnaise.

Can I make this ahead of time?
Yes. It’s even better after chilling for a few hours.

Can I use bagged coleslaw mix?
Absolutely. Use about 6–7 cups of prepared mix.

Barbecued Spareribs

BBQ Spareribs are so good!! You can add all the sauce to the ribs, or save some for dipping later. Slow cooking them in the oven for 8 hours or so will give you ribs that are tender and falling off the bone.

The BBQ sauce gives them a great flavor and is so easy to prepare. 

Ingredients

3 lb. spareribs
Salt and pepper
2 Tbs. butter
1 onion, chopped
1/2 c. celery, finely chopped (Optional)
2 Tbs. butter
1 (20 oz.) bottle ketchup
1 tsp. salt
1/2 c. water
1 tsp. garlic powder
1 tsp. onion powder
2 Tbs. cider vinegar
4 Tbs. lemon juice
1 Tbs. Worcestershire sauce
1 tsp. mustard
2 to 3 tsp. liquid smoke (to taste)
2 Tbsp. brown sugar, packed

Directions

Preheat oven to 195° to 200°. 

Cut spareribs into pieces for serving. Season with salt and pepper to taste. I also sprinkle some onion powder and garlic powder over the meat as well. Place in baking dish and cover with a lid or aluminum foil.

Bake until the meat is tender and almost falling off the bone. At this temperature, they can cook low and slow for 8 hours.

In a medium saucepan or skillet, melt the butter. Add the onion and celery. Sauté them for about 3 minutes.

Add ketchup, salt, water, garlic powder, onion powder, vinegar, lemon juice, Worcestershire sauce, mustard, liquid smoke, and brown sugar. Cook slowly for 20 minutes over low heat. 

About 30 minutes before serving, remove the spareribs from the oven and drain off the grease. Pour the BBQ sauce over the browned spareribs. Continue baking in the oven until done. Serve with baked beans, and coleslaw for a delicious meal.

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