Old-Fashioned Sloppy Joes (Taverns)

 A hearty homemade sloppy joe recipe packed with flavor and perfect on fresh buns.

One of our family's favorite meals has always been sloppy joes, sometimes called taverns depending on where you grew up.

I remember the school cafeteria had its own version that everyone looked forward to, but my mom's homemade recipe was always our favorite. Her version was packed with flavor, loaded with vegetables, and simmered in a rich homemade sauce.

We still make these often because they're easy, filling, and always a hit with the family. Served on homemade buns, they're the kind of comforting meal that brings back memories of our family gathered around the kitchen table to enjoy a meal and each other's company.

Ingredients:  

1 lb lean ground beef
1 onion, chopped fine
1 bell pepper, chopped fine
1 or 2 Jalapenos, chopped fine (Optional)
1 to 2 stalks celery, chopped fine
1/3 c. grated carrot (Optional)
3 garlic cloves, minced
3/4 tsp. salt 
3/4 tsp. black pepper
15 oz can tomato sauce
1/4 c. ketchup or bbq sauce
1 Tbs. Worcestershire sauce
1 Tbs. vinegar
2-3 tsp. brown sugar, or to taste
1 1/2 tsp yellow mustard
1 tsp. liquid smoke
1/4 tsp. chili powder
5 hamburger buns, toasted if desired

Directions:

In a large Dutch oven or skillet over medium-high heat, cook ground beef, onion, bell pepper, jalapeños, celery, carrot, and garlic until the beef is browned and the vegetables are tender.

Season with salt and pepper.

Stir in the tomato sauce, ketchup, Worcestershire sauce, vinegar, brown sugar, yellow mustard, liquid smoke and chili powder. Mix well.

Bring to a gentle boil, then reduce heat and simmer for 10 to 15 minutes, stirring occasionally, until thickened.

Taste and adjust seasonings if needed.

Serve hot on hamburger buns.

Tips for Best Success:

• Finely chop vegetables so they blend into the filling.
• Simmer long enough for the sauce to thicken.
• Toast the buns to prevent sogginess.
• Add extra brown sugar if you prefer a sweeter sloppy joe.
• Homemade buns make these especially good.

Variations and Substitutions:

• Use ground turkey for a lighter version.
• Add extra jalapeños or a pinch of cayenne to make it spicier..
• Add more vegetables like mushrooms or finely shredded zucchini work well.
• Use barbecue sauce for a smoky flavor variation.
• Skip the liquid smoke if using a smoky barbecue sauce.

Serving Suggestions:

Serve with:

• Homemade hamburger buns
• Potato chips
• French fries
• Potato salad
• Coleslaw
• Pickles
• Fresh fruit 

How to Store:

• Refrigerator:  Store in an airtight container for up to 4 days.
• Freezer:  Freeze for up to 3 months.
• Reheat:  Warm gently on the stovetop or in the microwave until heated through.

Frequently Asked Questions:

Why are they called taverns?
In many Midwestern states, loose meat sandwiches or sloppy joes are often called taverns.

Can I make this ahead of time?
Yes. The flavor improves after a day in the refrigerator.

Can I freeze the filling?
Absolutely. Freeze the meat mixture separately from the buns.

Can I make it less sweet?
Yes. Start with 2 teaspoons brown sugar and adjust to taste.

Do I have to use jalapeños?
No. They add a little heat but are completely optional.

Old-Fashioned Peanut Butter No Bake Cookies

Creamy peanut butter and oats come together in these easy no bake cookies.  A quick homemade treat from my mother’s old newspaper recipe collection.

When the weather turned warm, my mother liked making simple desserts that didn’t require heating up the kitchen. These peanut butter no bake cookies came from an old newspaper clipping she saved and often used during the busy summer months.

She spent so much time gardening, canning, and keeping up with things around the house that quick recipes like this became family favorites. They came together fast, used simple pantry ingredients, and always disappeared quickly from the cookie plate.

One thing I always remember about this recipe card is that the original newspaper recipe called for 3 cups of sugar, but my mother thought they were much too sweet. She crossed out the “3” and wrote a “2” beside it instead. Our family always made them with 2 cups of sugar, but if you prefer sweeter old-fashioned no bake cookies, you can still use the full 3 cups from the original recipe.

The combination of creamy peanut butter and oats makes these cookies rich, chewy, and comforting in the best old-fashioned way. 

Ingredients: 

2 c. white sugar or 1 c. granulated sugar and 1 c. brown sugar OR
3 cups sugar for the original sweeter version
3/4 c. butter
3/4 c. milk
1 1/2 c. peanut butter
1/2 tsp. vanilla extract
4 1/2 c. quick-cooking oats or old fashioned oats

Directions:

Line countertop or baking sheets with waxed paper.

In a large heavy-bottomed saucepan over medium heat, combine sugar, butter, and milk.  Cook, stirring constantly, until mixture reaches a full rolling boil.  Continue boiling for exactly 1 minute while stirring constantly.  Remove saucepan from heat.

Stir in peanut butter and vanilla until smooth.  Add oats and stir until fully coated and mixture begins to slightly cool.

Drop by teaspoonfuls onto waxed paper.

Let cookies cool completely until set.

Tips for Best Success:

• Boil exactly 1 minute so cookies set properly
• Use quick oats for softer cookies
• Old-fashioned oats make chewier cookies
• Work quickly once oats are added
• Let cookies cool completely before stacking

Variations and Substitutions:

• Add cocoa powder:  For classic chocolate peanut butter no bakes
• Use crunchy peanut butter:  Adds extra texture
• Add coconut:  Stir in shredded coconut
• Add chopped nuts:  Peanuts or pecans work well
• Use almond butter:  For a different flavor variation

Serving Suggestions:

Serve with:

• Cold milk
• Hot coffee
• Iced tea
• Vanilla ice cream
• Summer picnic desserts 

How to Store:

• Room Temperature:  Store in airtight container up to 5 days.
• Refrigerator:  Store up to 2 weeks for firmer cookies.
• Freezer:  Freeze in layers separated with wax paper up to 2 months.

Frequently Asked Questions:

Why didn’t my cookies set?
The mixture likely did not boil long enough.

Why are my cookies dry and crumbly?
The mixture probably boiled too long.

Can I use old-fashioned oats?
Yes. The texture will simply be chewier.

Can I refrigerate them?
Yes. They become firmer when chilled.

Can I add chocolate?
Absolutely. Cocoa powder is a popular addition. 

Can I use the original 3 cups of sugar?
Yes. The original newspaper recipe called for 3 cups, but our family preferred reducing it to 2 cups because we found the original version too sweet. 

Homemade Pork Sandwich Spread

 A simple homemade sandwich spread made with leftover ham or pork roast.

 

My mom made this homemade sandwich spread often whenever we had leftover ham or pork roast. She believed homemade food was better whenever possible, especially when it came to sandwich meats.

She didn’t like all the sodium and preservatives found in processed deli meats, so instead of buying packaged lunch meat, she would turn leftover pork into this creamy homemade spread.

It made wonderful sandwiches on soft rolls and was also delicious served with crackers for a quick lunch or snack. Simple recipes like this remind me how resourceful home cooks used to be, using leftovers to create something that tasted even better the next day.

Ingredients:

1 1/2 pounds boneless cooked roast or  cooked ham, diced 
1 stalk celery, chopped fine 
1 onion, chopped fine
3/4 c. mayonnaise
2 tsp. sweet pickle relish (optional)
1 Tbs. prepared mustard
salt and pepper (to taste)
sandwich bread, assorted crackers and/or soft rolls 

Directions:

Place diced ham or pork into a food processor.  Pulse about 20 times, scraping down the sides as needed, until finely minced but not completely puréed.

Transfer meat to a large bowl. Add chopped celery and onion.

In a small bowl, stir together mayonnaise, sweet pickle relish, mustard, salt, and pepper.

Pour dressing over meat mixture and stir until thoroughly combined.

Cover and refrigerate several hours before serving to allow flavors to blend.

Serve on soft rolls, sandwich bread, or crackers.

Tips for Best Success:

• Don’t over-process the meat or it can become pasty
• Chill before serving for best flavor
• Finely chop celery and onion for even texture
• Use leftover baked ham for extra flavor
• Taste before adding salt since ham can already be salty

Variations and Substitutions:

• Add boiled eggs:  For extra richness
• Use dill relish instead:  For a tangier flavor
• Add fresh herbs:  Parsley or chives work nicely
• Lighten it up:  Use part Greek yogurt in place of mayonnaise

Serving Suggestions:

Serve with:

• Soft sandwich rolls
• White bread or wheat bread
• Crackers
• Toasted buns
• Lettuce leaves
• Potato chips
• Pickles and fresh vegetables

How to Store:

• Refrigerator:  Store covered in the refrigerator up to 4 days.
• Do Not Freeze:  The mayonnaise dressing may separate after thawing.

Frequently Asked Questions:

Can I use leftover pork roast instead of ham?
Yes. Both work very well.

Can I make this ahead of time?
Yes. It actually tastes better after chilling.

Why is my spread too salty?
Ham can vary in saltiness, so taste before adding extra salt.

Can I make it chunkier?
Yes. Pulse the meat fewer times.

What type of mustard works best?
Classic yellow mustard or Dijon both work well. 

Homemade Suddenly Salad Style Pasta Salad

An easy make-ahead pasta salad with fresh vegetables and creamy herb dressing.  

I remember when boxes of Suddenly Salad cost around a dollar or less. We didn’t buy boxed pasta mixes very often because we usually made our own homemade versions instead.

This creamy tri-color pasta salad became one of those recipes my family requested again and again. It has all the flavors we loved from the boxed version, but made with simple pantry ingredients and fresh vegetables.

The creamy herb dressing coats every bite of pasta perfectly, and it tastes even better after chilling in the refrigerator for a while. It’s one of those easy recipes that works for cookouts, potlucks, family dinners, or just keeping in the refrigerator for quick lunches.

Ingredients:

1 box (12 ounces) of tri-color rotini, bowties, shell pasta
1/2 c. mayonnaise
1/2 c. sour cream
1 Tbs. vinegar
1 Tbs. sugar
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. basil
1/2 tsp. parsley
Salt and pepper to taste
1 c. bell pepper any color, diced
1/2 c. onion, diced

Directions:

Fill a large saucepan with salted water and bring to a boil.  Cook pasta according to package directions until tender.  Drain pasta and rinse under cold water to cool completely.

In a small bowl, whisk together mayonnaise, sour cream, vinegar, sugar, garlic powder, onion powder, basil, and parsley.  Add salt, and pepper to taste.

In a large bowl, combine cooled pasta, diced bell pepper, and onion.

Pour dressing over pasta mixture and stir gently until evenly coated.

Cover and refrigerate for at least 1 hour before serving for best flavor.

Tips for Best Success:

• Rinse pasta well with cold water to stop cooking
• Chill before serving so flavors blend together
• Stir before serving in case dressing settles
• Dice vegetables small for better texture in every bite
• Add a splash of milk if pasta absorbs too much dressing after chilling

Variations and Substitutions:

• Add cheese:  Cubed cheddar or Parmesan
• Add protein:  Diced ham, chicken, or pepperoni
• More vegetables:  Cucumbers, cherry tomatoes, olives, or broccoli
• Use Greek yogurt:  Replace part of the sour cream
• Fresh herbs:  Use fresh parsley or basil for brighter flavor

Serving Suggestions:

Serve with:

• Hamburgers
• Hot dogs
• Fried chicken
• BBQ ribs
• Sandwiches
• Grilled burgers
• Picnic and potluck meals  

How to Store:

• Refrigerator:  Store covered in the refrigerator for up to 4 days.
• Before Serving:  Stir well and add a spoonful of mayonnaise or a splash of milk if needed to freshen the dressing.
• Freezing Not Recommended:  The creamy dressing may separate after thawing.

Frequently Asked Questions:

Can I make this ahead of time?
Yes. It actually tastes better after chilling.

Can I use regular rotini instead of tri-color?
Absolutely.

Why does the pasta absorb the dressing?
Pasta naturally absorbs moisture as it chills. Stir in a little extra mayo or milk before serving.

Can I add meat?
Yes. Ham, chicken, bacon, or pepperoni work well.

What type of vinegar works best?
White vinegar or apple cider vinegar both work nicely. 

Easy Black Pepper Chicken with Rich Pepper Sauce

Tender chicken and crisp vegetables tossed in a bold homemade black pepper sauce. 

This black pepper chicken recipe was clipped from an old magazine and tucked into my mother’s recipe file years ago. My brother made it often, and he must have really loved it because he wrote the word “Good” right across the recipe card.

The little cooking stains on the paper tell the rest of the story—it was made enough times to become a family favorite.

Our family always doubled the sauce because we loved having plenty to spoon over hot rice. The savory soy sauce, Worcestershire, and bold black pepper made this dish taste like something special, even though it came together with simple pantry ingredients.

Ingredients :

Black Pepper Sauce 

1/3 c. chicken broth
1/3 c. soy sauce
1/4 c. Worcestershire Sauce
1 1/2 Tbs. brown sugar
1 Tbs. cornstarch
2 tsp. black pepper

Black Pepper Chicken Stir Fry

1 1/2 lbs chicken breast cut into thin bite-sized pieces or chicken thighs
2 Tbs.  soy sauce
1 1/2 Tbs. cornstarch
1 Tbs. olive oil or vegetable oil 
1 medium onion diced
1 bell pepper, fined diced
3 cloves garlic minced
1/4 tsp. ginger

Directions: 

To make the sauce, whisk together chicken broth, soy sauce, Worcestershire sauce, brown sugar, cornstarch, and black pepper in a small bowl, until smooth. Set aside.

In a medium bowl, combine chicken pieces, soy sauce, and cornstarch. Toss well and let marinate for 15–20 minutes.

Heat oil in a large cast iron skillet over medium-high heat. Cook chicken in batches in a single layer until golden brown and fully cooked, turning once. Remove to a plate.

Add a little more oil if needed.  Cook onion and bell pepper for 3–4 minutes, stirring often, until crisp-tender.

Add garlic and ginger. Stir constantly for 30 seconds.

Return chicken to skillet. 

Whisk sauce again to redistribute cornstarch, then pour into skillet. Cook and stir until sauce thickens slightly and chicken is heated through.

Serve over hot cooked rice if desired.

Tips for Best Success:

• Double the sauce for extra spooning over rice
• Cook chicken in batches for better browning
• Re-whisk sauce before pouring
• Prep everything before heating skillet
• Use freshly cracked black pepper for the boldest flavor

Variations and Substitutions:

• Use chicken thighs for extra tenderness
• Add vegetables:
• Broccoli, snap peas, mushrooms, carrots, or celery
• Make it spicy:  Add red pepper flakes or chili garlic sauce
• Use fresh ginger instead of ground
• Swap protein:  Try shrimp, beef strips, or tofu

Serving Suggestions:

Serve with:

• Steamed white rice
• Fried rice
• Brown rice
• Lo mein noodles
• Stir-fried vegetables
• Egg rolls

How to Store:

• Refrigerator:  Store in airtight container up to 4 days
• Freezer:  Freeze up to 2 months
• Reheat:  Warm in skillet over medium heat or microwave until hot

Frequently Asked Questions:

Why is my sauce too thin?
Cook a little longer or add a small cornstarch slurry.

Can I double the sauce?
Absolutely. It’s especially good over rice.

Can I make it ahead?
Yes. Reheats beautifully.

Can I use chicken thighs?
Yes, they stay juicy and flavorful.

What if I don’t have Worcestershire sauce?
Use a little extra soy sauce with a splash of vinegar.

Grandmas Crispy Potato Pancakes

Crispy edges, tender centers, and simple pantry ingredients just like Grandma made. 

This old-fashioned potato pancake recipe comes from my grandmother’s kitchen and was one of my dad’s favorite side dishes. She made these often, frying them until the edges turned perfectly crisp while the centers stayed soft and tender.

Sometimes she made them with freshly grated potatoes, and other times she used leftover mashed potatoes when she had them on hand. Either way, they always disappeared quickly from the table.

This is one of those simple, comforting recipes that reminds me how the best family dishes were often made from just a few humble ingredients.

Ingredients:

4 potatoes, peeled
1 chopped onion
1 large egg
1 Tbs. flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1 Tbs. cooking oil (for each batch)
1 Tbs. butter (for each batch)

Directions:

Peel and grate potatoes. Place potatoes and chopped onion in a colander and drain well, pressing out excess liquid.

Place potatoes and chopped onion in a large bowl. Add egg, flour, salt, pepper, and garlic powder; mix well. If the potatoes are extra watery, add another tablespoon of flour.

Heat oil and butter in a large skillet over medium heat. Drop potato mixture by ¼ cupfuls into skillet and flatten lightly with a spatula. Do not overcrowd pan.

Fry 3 to 4 minutes on each side, or until golden brown and crisp. Add more oil and butter for each batch as needed.

Remove to paper towels to drain. Keep warm in a low oven while frying remaining pancakes. Serve hot.

Tips for Best Success:

• Drain potatoes very well to keep pancakes crisp
• Squeeze grated potatoes in a clean kitchen towel for extra moisture removal
• Use medium heat so the inside cooks fully without burning
• Don’t overcrowd the skillet
• Keep finished pancakes warm in a 200°F oven

Variations and Substitutions:

• Leftover mashed potatoes: Use instead of grated potatoes for softer pancakes
• Extra crispy: Add an extra tablespoon flour
• Cheesy version: Stir in shredded cheddar
• Herb flavor: Add chopped parsley or chives
• Stronger onion flavor: Grate the onion instead of chopping

Serving Suggestions:

Serve with:

• Sour cream
• Applesauce
• Fried eggs
• Sausage or bacon
• Roast chicken
• Pork chops
• Green beans or roasted vegetables

How to Store:

• Refrigerator:  Store in an airtight container for up to 4 days
• Freezer:  Freeze in layers separated by parchment for up to 2 months
• Reheat:  Warm in a skillet or oven at 375°F until crisp again

Frequently Asked Questions:

Why are my potato pancakes falling apart?
The mixture may be too wet. Drain well and add a little extra flour.

Can I make these ahead?
Yes. Reheat in the oven or skillet before serving.

Can I use leftover mashed potatoes?
Yes. They make softer, creamier pancakes.

Why aren’t mine crispy?
Too much moisture or overcrowding the skillet can prevent crisping.

Can I freeze potato pancakes?
Yes. Freeze after cooking and reheat directly from frozen. 

Old-Fashioned Jalapeño Cheddar Bread

 A soft homemade loaf filled with sharp cheddar and spicy jalapeños, baked golden and brushed with butter

 

We went to the garden store yesterday to pick up plants for the garden, and one of the first things we reached for was jalapeño peppers.

The moment I saw them, I was reminded of a loaf my mother used to make — jalapeño cheddar bread.

It always felt like such a treat when it was baking. The smell of warm bread, melted cheese, and peppers would fill the kitchen and make everyone impatient for it to come out of the oven.

The hardest part was always waiting for it to cool enough to slice.

When we finally cut into it, there would be soft swirls of melted cheddar tucked into the bread with little bites of jalapeño throughout.

It was cozy, savory, and unforgettable.

This is one of those homemade breads that turns an ordinary meal into something special.

Ingredients:

2 c. warm water
1 Tbs. sugar
2 1/4 tsp. instant yeast
3 1/2 c. bread flour
1 1/2 tsp. salt
4 Tbs. butter, melted
2 c. cheddar cheese cut into small cubes
2 jalapeños, diced

Topping:
1/3 to 1/2 c. cheddar cheese shredded
1 jalapeño, sliced (or more if desired)
Melted butter optional for brushing the top of the loaf when it comes out of the oven 

Directions:

 Preheat oven to 350°F.  Grease a 9x5-inch metal loaf pan.

In a large measuring cup, combine warm water, sugar, and yeast. Stir gently.  Let sit 8–10 minutes until foamy.

In a large bowl, whisk together flour, salt, cheddar cheese and diced jalapeños and melted butter.  

Pour in the yeast mixture.  Stir with a wooden spoon to combine.  Turn the dough out onto a floured surface.  Knead the dough for about 10 minutes, adding more flour as needed.  The dough should be slightly tacky, but not sticky. 

Place the dough in the same bowl you mixed it in.  Lightly oil the top with olive oil.  Turn the dough over and oil the other side. 

Cover the bowl with plastic wrap and place the bowl in a warm location.  Let rise for 1 hour or until doubled in size.

Punch the dough down, then remove the dough from the bowl and place on a clean working surface.

Roll the dough into a 6 x 12 inch rectangle.  Starting at the short end of the dough, roll up tightly like a cinnamon roll.  Pinch seam closed and tuck ends under.

Place the dough in the prepared loaf pan and put the pan in a warm location for 20 to 30 minutes until it is almost in doubled in size.

When the dough has risen to just above the rim of the loaf pan, gently press the jalapeño slices on top.  Then sprinkle the shredded cheese over the top.

Bake 40–45 minutes, until golden brown on top.  Check the bread at 30 minutes.  If it is browning too quickly, tent loosely with foil.

Remove from oven.  Brush top with melted butter if desired.

Cool in the pan for 15 minutes, then tip the pan over to remove the bread.  If the bread is stuck, run a knife along the edge between the bread and the pan.  Finish cooling on a wire rack.  

Let cool completely before slicing, or you run the risk of the bread falling apart.

Tips for Best Success:

• Use freshly shredded cheese
• Wear gloves when dicing jalapeños
• Don’t overfill the loaf
• Cool fully before slicing
• Tent with foil if top browns quickly

Variations & Substitutions:

• Pepper jack cheese instead of cheddar
• Add cooked crumbled bacon
• Use pickled jalapeños
• Add garlic powder to dough
• Swap half cheddar for mozzarella

Serving Suggestions:

Perfect with:

• Chili
• Soup
• Eggs
• Grilled sausage
• Toasted with butter

How to Store:

• Store tightly wrapped at room temperature 3 days
• Refrigerate 5 days
• Freeze sliced up to 2 months

Frequently Asked Questions:

Is it very spicy?
No, removing seeds keeps it mild.

Can I use all-purpose flour?
Yes, but bread flour gives better structure.

Why cool before slicing?
Warm cheese bread can collapse if cut too soon.

Can I make it ahead?
Yes, refrigerate after shaping overnight.