Homemade Spicy One Skillet Hamburger Helper

Spicy One Skillet Hamburger Helper

It is always good to stay away from the processed foods found in a box, and this Homemade Spicy Hamburger Helper recipe is a perfect substitute.  It is just as easy to make and everything goes in one skillet.

Ingredients

1 lb. ground beef
1 onion, chopped
1 sweet bell pepper, diced
1 hot pepper, diced (optional)
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. chili powder
1/2 c. tomato paste
1 Tbs. ketchup
1 tsp. prepared mustard
1 1/2 c. macaroni
3 1/2 c. beef broth or water
salt and pepper to taste
1/2 c. sour cream (optional)
2 c. shredded cheddar cheese

Directions

In a large cast iron skillet, add the ground beef, onion, sweet bell pepper and hot pepper.  Cook, stirring occasionally, until the ground beef is no longer pink and the vegetables are tender. Drain off excess grease.

Stir in onion powder, garlic powder, chili powder, tomato paste, ketchup, mustard, macaroni, and beef broth.

Bring to a boil.  Cover and simmer for 12 to 15 minutes, or until macaroni is cooked through. Stir occasionally. Season with salt and pepper to taste.

Remove pan from heat. Stir in sour cream until blended.

Top with shredded cheddar cheese and serve!

Soft Pumpkin Cookies

Fall is in the air, and that means it is time for pumpkins. These Pumpkin Cookies stay soft, and they simply melt in your mouth.  Delicious goodness in every bite!

Ingredients

1/2 c. shortening or butter
1 c. sugar
1/2 c. brown sugar
1 c. pumpkin
1 egg
1 tsp. vanilla
1 tsp. soda
1 tsp. baking powder
2 tsp. cinnamon
1/2 to 1 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. salt
2 1/2 c. flour
1 c. raisins (optional)
1 c. white chocolate chips (optional)
1/2 c. nuts  (optional)

Frosting

1/4 c. brown sugar
1/4 c. butter, softened
3 Tbs. milk
1 tsp. vanilla
2 c. powdered sugar

Directions

Preheat oven to 350°.  Grease baking sheets.

In a mixing bowl, combine shortening, and sugar together. Cream until light and fluffy.

Beat in pumpkin, egg, and vanilla. Mix thoroughly until combined.

Add soda,  baking soda, cinnamon, nutmeg, salt, and flour.  Mix well.   

Stir in raisins and nuts if desired.

Drop by rounded tablespoon onto prepared baking sheets.  

Bake for 15 to 18 minutes, or until edges are firm.  Cool on baking sheet for about 2 minutes before removing to a wire rack. 

Make frosting if desired.

In a small saucepan, combine butter and brown sugar.  Stir until melted and smooth over low heat. 

Transfer this to a mixing bowl.  Stir in milk and vanilla.  

Add powdered sugar, beating until smooth. If the mixture is too thin, add more powdered sugar. If the mixture is too thick, add more milk.  

Spread over cookie tops.  You may sprinkle more cinnamon over the top of the frosting if desired.

Pork On A Bun

A Quick and Cozy Way to Turn Leftover Pork into a Family Favorite

Some of the best meals come from stretching what you already have. My mom was very good at that. If there was leftover pork roast in the refrigerator, she never let it go to waste. Instead, she would simmer it with simple pantry ingredients and turn it into a warm, saucy sandwich filling that tasted like it had taken hours to prepare.

This easy BBQ pulled pork recipe is perfect for busy weeknights when time is short, but you still want something homemade and satisfying. The sweet and tangy sauce coats the tender shredded pork beautifully, and piled onto a soft hamburger bun, it makes a meal everyone looks forward to.

It’s budget-friendly, quick to prepare, and made from simple ingredients you likely already have in your kitchen.

Ingredients:

1 onion, chopped
1/2 c. celery, chopped
1/3 c. sweet bell pepper, chopped
1 c. ketchup
1/4 c. brown sugar
2 Tbs. vinegar
2 Tbs. Worcestershire Sauce
1 tsp. salt
1 tsp. chili powder
4 c. cooked pork roast, shredded
hamburger buns

Directions:

In a medium saucepan over medium heat, combine the chopped onion, celery, and sweet bell pepper.

Stir in the ketchup, brown sugar, vinegar, Worcestershire sauce, salt, and chili powder. Mix well until everything is evenly combined.

Add the shredded pork to the saucepan and stir to coat the meat thoroughly with the sauce.

Bring the mixture to a gentle simmer. Reduce heat to low and cook, stirring occasionally, for about 15–20 minutes, or until the vegetables are tender and the pork is heated through.

Taste and adjust seasoning if needed.

Spoon the hot BBQ pork onto hamburger buns and serve warm. 

Tips for the Best Pulled Pork Sandwiches:

• Shred the pork while it is still slightly warm for easier shredding.
• If your pork seems dry, add 1–2 tablespoons of broth while simmering.
• For deeper flavor, let the mixture simmer longer on low heat.
• Toast the buns lightly in butter for extra texture.

Variations and Substitutions:

• Spicy version: Add 1/4 teaspoon cayenne pepper or a few dashes of hot sauce.
• Smoky flavor: Stir in 1/4 teaspoon liquid smoke.
• Sweeter sauce: Increase brown sugar slightly.
• No celery? Simply leave it out.
• Different meat: This works beautifully with leftover chicken or beef roast.
• Slow cooker option: Combine everything in a slow cooker and heat on low for 2–3 hours.

Serving Suggestions:

These BBQ pulled pork sandwiches pair wonderfully with:

• Creamy coleslaw
• Pea salad
• Baked beans
• Potato salad
• Homemade macaroni and cheese
• Fresh dinner rolls
• Dill pickles on the side

You can also serve the pork over baked potatoes or spooned over rice for a different spin.

How to Store and Reheat:

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

Freezer:
Freeze for up to 3 months. Thaw overnight in the refrigerator.

To Reheat:
Warm gently in a saucepan over low heat, adding a splash of water if needed. You can also microwave in 30-second intervals, stirring between each.

Frequently Asked Questions:

Can I make this ahead of time?
Yes! The flavor actually improves after sitting overnight in the refrigerator.

What type of pork works best?
Leftover pork shoulder, pork butt, or pork loin all work well.

Can I use store-bought BBQ sauce instead?
Yes, but the homemade version gives you more control over sweetness and seasoning.

Can I double this recipe?
Absolutely. It’s perfect for gatherings and potlucks.

Does the ham need to be fully cooked before baking?
Most hams are pre-cooked. You are reheating and glazing to enhance flavor.

Can I skip the cloves?
Absolutely. They are traditional but optional.

Pennsylvania Dutch Green Bean Salad

Pennsylvania Dutch Green Bean Salad is an easy recipe that is sure to please your family.  My family really does not like green beans, but when we make them this way, they disappear fast. 

It is an old recipe. The sweet flavor of brown sugar, plus the tartness of vinegar, combined with dry mustard powder, gives these beans extra flavor. And of course, it has bacon in the mix!

Ingredients

3 strips bacon
1 onion, sliced
2 tsp. cornstarch
1/4 tsp dry mustard
1 Tbs brown sugar
1 Tbs. vinegar
1 (16 to 17 oz.) can cut green beans, drained, but reserve 1/2 c. liquid.
salt and pepper to taste
1 hard-boiled egg, peeled and sliced for garnishing

Directions

Fry bacon in a cast iron skillet until crisp. Drain on paper towels to absorb the excess fat.  Remove all but 1 tablespoon bacon grease from the skillet. 

Sauté the onion in the bacon grease until lightly browned. Make sure to scrape the bottom of the skillet to get the good flavor bits at the bottom. 

Drain the green beans, but reserve 1/2 c. of the liquid. Stir in cornstarch, mustard, brown sugar and vinegar.  Whisk until the mixture is smooth and lump free. Pour the cornstarch mixture into the skillet, stirring constantly until the mixture comes to a boil.

Stir in the green beans. Season with salt and pepper to taste. Transfer into a serving dish if desired.

Top with crumpled bacon pieces and sliced egg.  Serve immediately.

If refrigerating overnight to serve the next day, omit the sliced egg until ready to serve.

To reheat or serve the next day, preheat the oven to 350°.  Bake for about 25 minutes, or until warmed through.   Garnish with sliced egg.

Notes

This recipe is easily doubled or tripled, depending on the amount of people you are wanting to serve. 

It is very important that you do not leave the green bean dish sit out for long periods of time.

Chicken Nut Puffs

Whether you are looking for an appetizer or a main course, this recipe will work great either way.  Serve with Sweet and Hot Mustard Dip,  Easy Baked Beans and a salad for a complete meal.

Ingredients

1 c. chicken broth
1/2 c. salad oil
1 Tbs. parsley flakes
2 tsp. seasoned salt
2 tsp. Worcestershire sauce
1 tsp. celery seed or 1 Tbs. celery leaves, minced
1 tsp garlic powder
1/2 tsp onion powder
1/4 tsp. red pepper
1/8 tsp. cayenne pepper
1 c. flour
4 eggs
1 1/2 c. minced cooked chicken
1/3 c. chopped almonds or walnuts

Directions

Preheat oven to 400°.  Greased baking sheet.

In a saucepan, combine chicken broth, salad oil, parsley flakes, seasoned salt, Worcestershire sauce, celery seed, garlic powder, onion powder, red pepper, and cayenne pepper. Bring to a boil over medium high heat. 

Reduce heat to low. Stirring rapidly with a wooden spoon, add the flour. Cook and stir until the mixture leaves the sides of the pan and forms a smooth compact ball.  Remove from heat.

Beat in eggs, one at a time.  Beat until the mixture is shiny.

Stir in chicken and almonds. 

Drop by heaping measuring teaspoonfuls (or use a silverware teaspoon and then only use a half a teaspoon to measure) onto a greased baking sheet. 

Bake for 10 to 15 minutes. Serve hot with Sweet and Hot Mustard Dip.

Sweet and Hot Mustard Dip

This sweet and hot mustard dipping sauce is the perfect compliment to dip chicken pieces into, spread over bread for sandwiches, and many other dishes. 

Add less ground mustard if you don't want it as hot. 

Ingredients

1 1/2 c. honey
1 c. vinegar
3 eggs
1 (4 oz.) tin ground mustard or less for not as much heat
1/2 tsp. salt

Directions

Combine honey, vinegar, eggs, mustard, and salt in a blender.  Blend until well combined and smooth.

Pour the mixture into a saucepan. Cook and stir over low heat until the mixture thickens and reaches a temperature of 160°. This takes about 15 minutes.

Pour the mixture into small jars and cover with a tight-fitting lid.  Place in the refrigerator.

Use this sauce to dip chicken nuggets, pretzels, sausage, or ham sandwiches.  

This keeps between 1 week and 2 months in the refrigerator, depending on the refrigerator setting and how long the jar sits out.

Cottage Bread

This bread recipe is so easy.  You can make it as an artisan bread or form into a loaf.  It is very good fresh from the oven with butter or honey butter spread over the slice.

Ingredients

1 pkg. yeast
1 1/4 c. warm water
1 1/2 Tbs. sugar
1 1/4 tsp. salt
1 Tbs. shortening or cooking oil
4 c. bread flour

Directions

In a large bowl, dissolve yeast in 1/4 cup warm water. Let sit for 10 minutes to make sure the yeast is active. 

Add the remaining warm water, sugar, salt, shortening and 2-cups flour.  Beat until smooth.

Add 1 3/4 cup flour.  With a wooden spoon, stir until dough cleans the side of the bowl. 

Turn dough out onto a lightly floured surface. Knead the dough until the dough is smooth. If you press your finger into the dough, the indention will spring back. That lets you know the dough is ready for rising. 

Place dough in greased bowl. I use the bowl that I mixed the dough in to save on washing extra dishes. Cover with a tea towel or a sheet of plastic wrap.  Set the bowl in a warm location and let the dough rise until doubled in volume, about an hour. 

Turn the dough out onto a lightly floured surface and shape into a loaf. Place into a greased loaf pan. Cover with a tea towel. 

Set the loaf pan in a warm location and allow the dough to rise for 30 to 45 minutes, or until doubled.

With a sharp knife, make 5 slashes across the top of the loaf, about 1/4-inch deep.  Sift the remaining flour over the top of the loaf.  

Bake in a 400° oven for 35 to 40 minutes, or until done.

Remove from pan and cool on a rack.