Old-Fashioned Chocolate Chip Torte

A Simple, Moist Date Cake with Chocolate and Whipped Cream

 

Some desserts don’t need layers or frosting to feel special. This old-fashioned Chocolate Chip Torte is one of those simple, dependable recipes that quietly becomes a family favorite. Baked in a 9x13 pan and topped with melty semi-sweet chocolate chips, it’s the kind of dessert that shows up after Sunday supper or at a church potluck.

What makes this torte unique is the addition of finely chopped dates softened in boiling water. They melt into the batter as it bakes, creating a moist, tender crumb without making the cake overly sweet. Combined with cocoa powder, rich chocolate chips, and optional chopped nuts, every bite has deep chocolate flavor and a soft texture that stays fresh for days.

It’s easy to make, uses pantry staples, and doesn’t require frosting — just a dollop of whipped cream on top. If you love vintage chocolate desserts that feel cozy and comforting, this Chocolate Chip Torte is one you’ll come back to again and again.

This Chocolate Chip Torte makes the perfect ending to a comforting supper like my Old-Fashioned Tomato Pork Chops and Rice.  

Ingredients:

1 c. dates, finely chopped
1 c. boiling water
1 c. shortening or butter
1 c. granulated sugar
2 eggs, beaten
1 tsp. vanilla extract
1 3/4 c. flour
2 Tbs. cocoa powder
1/2 tsp. salt
1 tsp. baking soda
6 oz. semi-sweet chocolate chips
3/4 c. nuts, chopped (optional)
whipped cream

Directions:

Preheat oven to 350°F. Grease a 9x13-inch baking pan.

Place the chopped dates in a medium bowl. Pour the boiling water over them and set aside to cool. This softens the dates and helps them blend smoothly into the batter.

In a large mixing bowl, cream together the shortening and sugar until light and fluffy.

Add the beaten eggs and vanilla extract. Beat until well combined.

In a separate bowl, whisk together the flour, cocoa powder, salt, and baking soda.

Gradually add the flour mixture to the creamed mixture, alternating with the cooled date mixture. Begin with flour, then dates, mixing gently after each addition just until combined. Do not overmix.

Spread the batter evenly into the prepared pan.

Sprinkle the top with chocolate chips and chopped nuts, if using.

Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.

Allow to cool slightly before cutting into squares. Serve with whipped cream. 

Tips for Best Results:

• Make sure the date mixture cools before adding to the batter so it doesn’t cook the eggs.
• Do not overmix once the flour is added — this keeps the torte tender.
• For extra richness, use real butter instead of shortening (flavor will be deeper).
• Check at 40 minutes — ovens vary.

Variations and Substitutions:

• Replace shortening with butter for a richer flavor.
• Use walnuts or pecans for a traditional touch.
• Add 1/2 teaspoon cinnamon for warmth.
• Stir chocolate chips into the batter instead of sprinkling on top.
• Dust with powdered sugar instead of whipped cream for a lighter finish.

Serving Suggestions: 

This old-fashioned Chocolate Chip Torte is delicious served slightly warm with a dollop of fresh whipped cream.

You can also serve it with:

• A scoop of vanilla ice cream
• A drizzle of chocolate sauce
• Fresh berries for contrast
• A cup of hot coffee or tea
• A glass of cold milk

For a holiday version, sprinkle lightly with powdered sugar before serving.

Serve after a cozy meal like:

• Beef Goulash

• Creamy Chicken and Broccoli Rice

• Oven Roasted Sweet Potato Wedges

 How to Store and Reheat:

Room Temperature:
Store covered for up to 3 days.

Refrigerator:
Keeps well for up to 5 days in an airtight container.

Freezer:
Freeze individual squares wrapped tightly for up to 2 months.

To Reheat:
Warm a slice in the microwave for 10–15 seconds for that fresh-from-the-oven feel.

Frequently Asked Questions:

Why are dates used in this recipe?
Dates add moisture and natural sweetness, making the cake tender and rich.

Can I skip the nuts?
Yes, they are completely optional.

Is this more like a cake or a brownie?
It’s somewhere in between — moist like cake, slightly dense like a brownie.

Can I make this ahead of time?
Yes, it tastes even better the next day as the flavors settle.

Easy Baked Pork Chops with Tomatoes and Rice

A Cozy One-Dish Family Supper Baked in Savory Tomato Sauce

Some meals don’t need fancy ingredients to feel special — just a sturdy skillet, simple pantry staples, and a little time in the oven. These Tomato Pork Chops are the kind of dependable supper that fills the kitchen with warmth and brings everyone to the table without much fuss.

Tender pork loin chops are lightly browned, then baked over seasoned rice in a savory tomato sauce with herbs and just a touch of spice. As everything cooks together, the rice absorbs the rich flavors, and the pork stays juicy and tender.

It’s a true one-dish comfort meal — hearty, budget-friendly, and perfect for busy weeknights or slow Sunday evenings. It is one that my mother made, and I wish I could have her make that for me again. 

Ingredients:

1 Tbs. olive oil
1 onion, chopped or cut into thin half rings
4 pork loin chops
salt and pepper
1/2 tsp. granulated garlic powder
1/2 tsp. onion powder
1 (10.5) oz can. diced tomatoes
1 3/4 c. water, chicken or beef broth
1 tsp. Worcestershire
1/2 tsp. sugar
2 tsp. chili powder
1 tsp. oregano
1/2 tsp. red pepper flakes
salt and pepper to taste
1 c. rice

Directions:

Preheat your oven to 350°F.

In a heavy cast iron skillet, heat the olive oil over medium heat. Add the onion and cook until softened and translucent, about 5–7 minutes. Transfer the onions to a 3-quart casserole dish and spread evenly over the bottom.

Season both sides of the pork chops with salt, pepper, garlic powder, and onion powder.

In the same skillet, brown the pork chops over medium heat for 2–3 minutes per side, just until nicely browned. They do not need to be fully cooked at this stage. Remove from heat and set aside.

To the casserole dish with the onions, add the diced tomatoes (with juices), broth or water, Worcestershire sauce, sugar, chili powder, oregano, red pepper flakes, and uncooked rice. Stir well to combine.

Place the browned pork chops on top of the rice mixture.

Cover tightly with a lid or foil and bake for 45–60 minutes, or until the rice is tender and the pork chops reach an internal temperature of 145°F.

Let rest for 5 minutes before serving.

Serve and enjoy  

Tips for Best Results:

• Use broth instead of water for deeper flavor.
• Make sure the casserole dish is tightly covered — this helps the rice cook properly.
• If the rice isn’t tender after 45 minutes, add 2–3 tablespoons of warm broth and bake a little longer.
• Thicker pork chops may need the full 60 minutes.

Variations and Substitutions:

• Swap pork loin chops for boneless pork chops (reduce cooking time slightly).
• Use the diced tomatoes with green chilies for more flavor.
• Add sliced bell peppers for extra color and sweetness.
• Stir in a handful of frozen peas during the last 10 minutes of baking.
• Use brown rice — but increase liquid and baking time accordingly.
• For a milder version, reduce chili powder and omit red pepper flakes.

Serving Suggestions: 

This Tomato Pork Chops and Rice dish is hearty on its own, but it pairs beautifully with simple sides that balance the savory tomato sauce.

Serve with:

• Warm buttered dinner rolls for soaking up the sauce
• Homemade cornbread for a cozy Southern-style meal
• Steamed green beans with butter
• A crisp garden salad with ranch or French dressing
• Creamy coleslaw for contrast
• Sautéed zucchini or yellow squash

How to Store and Reheat:

Refrigerator:
Store leftovers in an airtight container for up to 3–4 days.

Freezer:
Freeze in individual portions for up to 2 months. Thaw overnight in the refrigerator.

Reheating:
Warm gently in the microwave or in a covered skillet with a splash of broth to prevent the rice from drying out.

Frequently Asked Questions:

Can I use bone-in pork chops?
Yes. Bone-in chops add flavor but may require slightly longer cooking time.

Can I use instant rice?
It’s not recommended, as it cooks much faster and may become mushy.

Why is my rice undercooked?
The dish may not have been covered tightly enough, or it needed a few extra minutes in the oven.

Can I make this ahead of time?
Yes. Assemble the casserole, cover, and refrigerate up to 24 hours before baking. Add 5–10 extra minutes to baking time.

 

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:

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.

Creamy Chicken and Broccoli Rice (One-Pan Skillet Dinner)

Mom’s From-Scratch Version of the Classic Cheesy Rice Dinner

This creamy chicken and broccoli skillet is my mom’s homemade version of the classic boxed chicken and rice dinner we all remember. Instead of a seasoning packet, she used simple pantry staples and plenty of sharp cheddar cheese.

It’s made in one skillet, comes together in about 30 minutes, and is perfect for busy weeknights. Tender chicken, fluffy rice, and fresh broccoli make it both comforting and hearty.

If you grew up with the boxed version, this from-scratch recipe tastes richer, fresher, and more satisfying — without being complicated.

Ingredients:   

 3 tablespoons extra virgin olive oil, divided
1/2 onion, diced 
1 pound chicken breasts, cut into bite sized pieces
2 cloves of garlic, minced
salt and pepper to taste
1 c. uncooked extra long grain white rice
2 1/2 c.  chicken broth,
2 1/2 c. fresh or frozen, broccoli florets, cut into bite sized pieces
2 c. shredded extra sharp cheddar cheese
2–3 tablespoons of sour cream (Optional)

Directions: 

Heat 2 tablespoons of olive oil in a large cast iron skillet over medium heat. Add the diced onion and cook until soft and translucent, about 4–5 minutes.

Increase the heat to medium-high and add the chicken pieces. Season with salt and pepper. Cook, stirring occasionally, until the chicken is browned on all sides and nearly cooked through.

Stir in the minced garlic and cook for about 1 minute, just until fragrant.

Push the chicken and onions to one side of the skillet. Add the remaining tablespoon of olive oil to the empty side, then stir in the uncooked rice. Sauté the rice for about 2 minutes, allowing it to lightly toast.

Pour in the chicken broth and stir everything together, scraping up any browned bits from the bottom of the pan. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 12 minutes.

Sprinkle the broccoli evenly over the top. Gently stir to combine, cover again, and continue cooking on low for another 8 minutes, or until the rice is tender and the broccoli is cooked to your liking.

Stir in ½ cup of the shredded cheese until melted and creamy. Remove the skillet from the heat.

Sprinkle the remaining cheese evenly over the top, cover with the lid, and let sit for 2–3 minutes, or until the cheese is fully melted. Taste and adjust seasoning with additional salt and pepper if needed.

For extra creaminess, stir in 2–3 tablespoons of sour cream.

Serve warm. 

Notes:   

Rice cooking time:
Extra long grain white rice typically takes about 18–20 minutes total to cook, and your timing (12 minutes + 8 minutes) equals 20 minutes — which works well. Just make sure it stays at a gentle simmer, not a boil.

Broccoli texture:
If your family prefers softer broccoli, you could add it a few minutes earlier. For firmer broccoli, leave it layered on top without much stirring so it lightly steams.

Cheese amount:
Two cups makes this very cheesy (which is delicious!). If someone prefers it less rich, you could note that it can be reduced to 1½ cups.

Possible addition
For extra creaminess, stir in 2–3 tablespoons of sour cream at the end.

Serving Suggestions:

This creamy skillet meal is hearty on its own, but it pairs beautifully with fresh sides and warm bread.

Warm dinner rolls with honey butter
Garlic toast
Crisp green salad with vinaigrette
Sliced tomatoes with salt and pepper
Cucumber and onion salad

Tips for Perfect Rice Every Time

Keep the lid on while simmering — lifting it releases steam.
Maintain a gentle simmer, not a rolling boil.
If rice seems slightly firm, add 2–3 tablespoons broth and cook covered for 3–5 more minutes.
Let the dish rest 2–3 minutes before serving to allow moisture to settle.

Variations and Substitutions:

Use Chicken Thighs:
Boneless skinless thighs add extra flavor and stay juicy.

Swap the Cheese:
Try Monterey Jack, Colby Jack, or mild cheddar.

Make It Creamier:
Stir in 2–3 tablespoons sour cream at the end.

Use Frozen Broccoli:
Add frozen florets during the last 10 minutes of cooking.

Add Extra Vegetables:
Carrots, mushrooms, or peas work well in this dish.

How to Store and Reheat

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

To reheat:

Microwave with a splash of broth to prevent dryness.

Or warm gently in a skillet over low heat.

This recipe is not ideal for freezing because rice can become mushy when thawed.

Frequently Asked Questions:

Can I use brown rice?
Yes, but increase the cooking time to about 40–45 minutes and add extra broth as needed.

Can I make this ahead of time?
Yes. Prepare fully, cool, and refrigerate. Reheat with a splash of broth.

Why is my rice still hard?
It may need more liquid or more cooking time. Keep covered and simmer gently.

Can I bake this instead?
Yes. Transfer to a covered baking dish and bake at 350°F until rice is tender. 

Leftover Ideas:

Cheesy Chicken Rice Stuffed Sandwich:
Spoon leftovers onto toasted sourdough bread, top with extra cheese, and broil until melty.

Baked Stuffed Peppers:
Use leftovers as filling for halved bell peppers. Bake until heated through.

Wrap It Up:
Roll into a flour tortilla with extra cheese for a quick lunch wrap.

Chicken & Rice Melt:
Spread onto Texas toast, top with cheese, and bake until bubbly. 

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.

Notes:  

Sweetness: If your corn is very sweet, you may reduce the sugar to 2–3 tablespoons. Taste and adjust.

Heat Level: Remove seeds for milder heat.

No Heavy Cream? You can use half-and-half in place of cream for a slightly lighter version.

Make Ahead: Prepare the mixture and refrigerate up to 24 hours before baking. Add a few extra minutes to the baking time if chilled.

Extra Golden Top: For more browning, broil for 1–2 minutes at the end — watching carefully.

 Serving Suggestions:

This dish pairs beautifully with:

Baked ham
Roast chicken
Dutch oven pork loin
Meatloaf
Fried chicken
Thanksgiving turkey
BBQ ribs

Add a side of:

Warm dinner rolls
Mashed potatoes
Green beans
Fresh garden salad

For a special touch:

Sprinkle extra Parmesan or fresh parsley before serving
Add a tiny pinch of smoked paprika on top
Serve in a rustic baking dish for that homestyle look

 

Aunt’s Honey Oatmeal Bread (No-Knead Recipe)

Soft, lightly sweet homemade bread with oats and honey — just like it came from a country kitchen.

This honey oatmeal bread comes from my aunt’s kitchen — and she could bake bread that was better than anything from the bakery. Her rolls and loaves were soft, fragrant, and full of homemade goodness.

This bread is lightly sweet from honey, hearty from oats, and incredibly tender. It’s perfect for toast in the morning, sandwiches at lunch, or simply sliced warm with butter melting into every nook. And the best part? It requires no kneading — just simple mixing, rising, and baking. 

Ingredients:

 

2 c. water, divided
1 c. rold-fashionedolled oats
1/3 c. butter, softened
1/3 c. honey
1 Tbs. salt
2 packages (1/4 ounce each) active dry yeast
1 Tbs. sugar
1 egg, room temperature
4 to 5 c. flour
butter, to butter the top of the baked loaves (optional)

 

Directions:

In a small saucepan, bring 1 cup of water to a boil.

Stir in the oats, butter, honey, and salt. Remove from heat and let the mixture cool to 110–115°F. (It should feel warm, but not hot to the touch — too hot can kill the yeast.)

In a large mixing bowl, dissolve the yeast and sugar in the remaining 1 cup of warm water (110–115°F).

Let sit for 8–10 minutes, until foamy and bubbly. This means the yeast is active.

Add the egg, cooled oat mixture, and 2 cups of flour to the yeast mixture. Stir with a wooden spoon until smooth.

Gradually add the remaining flour, about 1 cup at a time, until a soft, sticky dough forms.

Do not knead. The dough should be soft and slightly sticky but still manageable.

Grease a large bowl. Place the dough in the bowl and turn once to coat all sides.

Cover with a tea towel or plastic wrap and let rise in a warm place until doubled in size, about 1 hour.

Grease two 8x4-inch loaf pans.

Punch down the dough to release air. Divide it in half and gently shape each portion into a loaf. Place into prepared pans.

Lightly brush the tops with olive oil (this prevents drying), then cover and let rise again until doubled, about 35–40 minutes.

Using a sharp knife, make a shallow slash down the center of each loaf.

Preheat oven to 375°F.

Bake for 40–45 minutes, or until golden brown and the loaves sound hollow when tapped on the bottom.

Remove from pans and place on wire racks to cool.

While still warm, rub the tops with butter for extra flavor and a soft crust.

Notes & Helpful Tips:

No kneading is needed, but the dough will be sticky. Resist adding too much extra flour, or the bread may become dense.

If you prefer a slightly heartier loaf, you can substitute up to 1 cup of whole wheat flour for part of the all-purpose flour.

For extra texture, sprinkle oats on top before baking.

Bread is done when the internal temperature reaches about 190–200°F.

This bread freezes beautifully. Wrap tightly once fully cooled. 

 Serving Suggestions:

This bread is so versatile. Here are cozy pairings that fit your family-recipe theme:

Morning:

Toasted with butter and a drizzle of extra honey
Spread with homemade jam or apple butter
Peanut butter and sliced bananas
Cinnamon sugar toast

Lunch:

Turkey or ham sandwiches
Grilled cheese
Egg salad or chicken salad sandwiches

Supper:

Alongside beef stew or chili
With pot roast and gravy
Served warm with salted butter at Sunday dinner

Extra Special:

Honey butter (2 Tbs. softened butter + 1 tsp honey)
Maple butter
Toasted thick slices with cream cheese

Old-Fashioned Beef Goulash

A Simple, Filling Supper That Always Brought Us to the Table.

Beef Goulash was one of those dependable weekend meals in our home — simple ingredients, one big pot, and plenty to go around. Mom would let it simmer on the stove while the house filled with the warm scent of tomatoes, spices, and beef. It wasn’t fancy, but it was comforting, filling, and always welcomed at the table.

This version leans to hearty and flavorful, with ground beef, tender macaroni, sweet corn, and a blend of spices that give it a cozy Southwestern twist. It’s the kind of meal that tastes even better the next day and makes you glad you made a big batch. 

Ingredients:

1 lb. ground beef
1 onion, chopped
1 green bell pepper, chopped
1 hot pepper, chopped (optional)
2 cloves garlic, minced
1 (28 ozs.) can diced tomatoes with green chilies
1 (8 oz.) can tomato sauce
1 1/2 c. beef broth
2 Tbs. Worcestershire
2/3 c. frozen corn, or 1 can of corn
2 Tbs. cumin
2 Tbs. chili powder
1/2 tsp. garlic powder
2 tsp. paprika
salt and pepper to taste
1 c. macaroni, uncooked

Directions:

In a large skillet or Dutch oven over medium heat, cook the ground beef, onion, green bell pepper, hot pepper (if using), and garlic. Cook until the beef is no longer pink and the vegetables are softened. Drain any excess grease.

Stir in the diced tomatoes with green chilies, tomato sauce, beef broth, corn, Worcestershire sauce, cumin, chili powder, garlic powder, paprika, and uncooked macaroni. Season with salt and pepper to taste. Stir well to combine.

Increase the heat and bring the mixture to a gentle boil.

Reduce the heat to medium-low and simmer uncovered for about 15–20 minutes, stirring occasionally, until the macaroni is tender and the mixture has thickened. Taste and adjust salt and pepper as needed. 

Serve warm and enjoy.

Notes: 

If the goulash becomes too thick before the pasta is fully cooked, add a little extra broth, water or tomato sauce. (¼ cup at a time).

If you prefer a thicker goulash, let it simmer a few extra minutes. For a looser consistency, stir in a splash of broth. 

🍽 Serving Suggestions:

This is such a hearty meal on its own, but here are some perfect pairings:

Warm buttered dinner rolls
Homemade biscuits
Garlic toast or crusty bread
Simple side salad with French or ranch dressing
Steamed green beans with butter
Coleslaw for a cool contrast
Optional toppings:
Shredded cheddar cheese
Sour cream
Fresh chopped parsley
Crushed saltine crackers