Mom's Old-Fashioned Chicken in Tomato Sauce

A comforting family supper with tender chicken, fresh vegetables, and savory herbs.

This chicken recipe comes straight from my mother's recipe box. She made it regularly for supper, and it was always a family favorite. The chicken cooks slowly in a flavorful tomato sauce filled with onions, garlic, celery, sweet peppers, mushrooms, and a blend of herbs.

The chicken turns out tender and juicy, absorbing all the wonderful flavors of the vegetables and seasonings as it simmers. Served over cooked pasta with a sprinkle of grated Parmesan cheese, it makes a hearty and satisfying meal.

At first glance, this recipe might look like it requires a lot of ingredients or takes a great deal of time to prepare. Don't let that fool you! It is actually quite simple to make. Most of the work involves chopping vegetables and letting everything simmer together on the stovetop.

It's one of those comforting homemade meals that brings everyone to the table, and it is still one of my family's favorite dishes.

Ingredients:

3–4 lb. chicken pieces
1/4–1/2 cup all-purpose flour
Salt and pepper, to taste
2 Tbs. olive oil
2 Tbs. butter
1 onion, chopped
3 garlic cloves, minced
2 celery ribs, chopped
1 sweet pepper, cut into thin strips
2 (4 oz.) cans mushrooms, drained
1 can (28 ounces) diced tomatoes
1 can (8 ounces) tomato sauce
1 can (6 ounces) tomato paste
1 tsp. basil
1 tsp. oregano
1 tsp. rosemary, crushed
1 tsp. thyme
4 c. cooked pasta
Grated Parmesan cheese, for serving

Directions:

Place the flour in a shallow dish. Dredge each piece of chicken in the flour, coating all sides. Arrange the chicken on a wire rack and let it rest for about 10 minutes so the flour has time to adhere. Season the chicken with salt and pepper.

Heat the olive oil and butter in a large, heavy cast iron skillet or Dutch oven over medium-high heat. Add the chicken pieces without overcrowding the pan. Brown on all sides, turning occasionally to prevent burning. Work in batches if necessary. Transfer the browned chicken to a plate and set aside.

Using the same skillet, add the onion, garlic, celery, and sweet pepper. Cook until the vegetables begin to soften, stirring frequently and scraping up any browned bits from the bottom of the pan. Add the drained mushrooms and stir to combine.

Add the diced tomatoes, tomato sauce, tomato paste, basil, oregano, rosemary, and thyme. Stir until the tomato paste is incorporated. Bring the mixture to a gentle boil.

Cover the skillet, reduce the heat to low, and simmer for 30 minutes, allowing the flavors to blend together.

Return the browned chicken pieces to the skillet, nestling them into the tomato and vegetable mixture. Cover and simmer for another 50–60 minutes, or until the chicken is tender and reaches an internal temperature of 165°F in the thickest part, away from the bone.

Spoon the cooked pasta onto serving plates. Top with the chicken and plenty of the tomato vegetable sauce. Sprinkle with grated Parmesan cheese before serving.

Tips for Best Success:

Choose your favorite chicken pieces: Bone-in chicken thighs, drumsticks, and breasts all work well. Using a combination gives everyone a choice.
Don't skip browning the chicken: Browning adds flavor and gives the finished dish a richer taste.
Let the flour rest: Allowing the coated chicken to sit for about 10 minutes helps the flour stick better during browning.
Avoid overcrowding the skillet: Brown the chicken in batches so the pieces develop a nice golden exterior instead of steaming.
Cook the vegetables until just tender: They will continue cooking in the tomato sauce, so there is no need to cook them completely at this stage.
Use low heat when simmering: A gentle simmer allows the chicken to cook slowly without scorching the thick tomato sauce.
Check the chicken temperature: Use a meat thermometer to make sure the thickest part reaches at least 165°F. Dark meat may become even more tender when cooked beyond that temperature.
Give the sauce time to develop flavor: This dish tastes wonderful after the chicken has had time to simmer with the vegetables and herbs.

Variations and Substitutions:

Chicken pieces: Use chicken thighs, drumsticks, or boneless chicken thighs. Adjust cooking time as needed for boneless pieces.
Sweet peppers: Red, green, yellow, or orange bell peppers all work nicely. Use whichever you have available.
Vegetables: Add sliced zucchini or carrots for additional vegetables.
Herbs: Italian seasoning can be substituted for the individual herbs if that is what you have on hand.
Tomatoes: Crushed tomatoes can replace diced tomatoes if you prefer a smoother sauce.
Pasta: Serve over spaghetti, linguine, fettuccine, egg noodles, or your favorite pasta shape.
Cheese: Parmesan is traditional for serving, but Romano cheese is another delicious option.

Serving Suggestions:

This chicken dish is a complete and satisfying meal when served over pasta with plenty of the tomato and vegetable sauce.

If you would like to add a few sides to round out supper, here are some good choices:

• Garlic bread
• Garden salad
• Steamed green beans
• Roasted vegetabless
• Dinner rolls

How to Store:

• Refrigerator: Allow the chicken and sauce to cool slightly before transferring to an airtight container. Refrigerate within two hours of cooking and store for 3–4 days.
• Freezer: The chicken and tomato vegetable sauce freeze well. Place cooled portions in freezer-safe containers, leaving a little room for expansion. Freeze for up to 3 months for best quality.
• Reheating: Reheat the chicken and sauce in a covered skillet over medium-low heat until heated through, stirring occasionally. Add a little water or chicken broth if the sauce has thickened too much. You can also reheat individual portions in the microwave.

For best results, store the cooked pasta separately from the chicken and sauce so it doesn't become overly soft.

Frequently Asked Questions:

Can I make this chicken recipe ahead of time?
Yes! You can prepare the chicken and tomato sauce a day ahead and refrigerate them. The flavors have even more time to blend together, making this a convenient meal to prepare in advance.

Can I use boneless chicken instead of bone-in chicken?
Absolutely. Boneless chicken thighs or breasts can be used. Since boneless chicken cooks faster, check the internal temperature earlier to prevent overcooking.

Can I make this recipe in a Dutch oven?
Yes! A Dutch oven works wonderfully for this recipe. You can brown the chicken, cook the vegetables, prepare the sauce, and simmer everything in the same pot.

What kind of pasta works best with this chicken?
Spaghetti, linguine, fettuccine, and egg noodles are all good choices. Use whichever pasta your family enjoys.

Can I make the tomato sauce less thick?
Yes. If the sauce becomes thicker than you like, stir in a little chicken broth or water until it reaches your preferred consistency.

How do I know when the chicken is done?
Use a meat thermometer to check the thickest part of the chicken without touching the bone. It should reach at least 165°F.

Can I freeze leftover chicken and sauce?
Yes! The chicken and sauce freeze nicely for up to 3 months for best quality. Thaw overnight in the refrigerator before reheating.

Easy Baked Beans

A Simple Recipe with Brown Sugar, Molasses, and Bacon That's Rich, Sweet, and Full of Homemade Flavor.

If there was one side dish I always looked forward to at family dinners and backyard cookouts, it was homemade baked beans. Usually we make our baked beans from scratch using dried beans, but sometimes we need a dish in a hurry.  That's when we reach for a can of pork and beans. While canned pork and beans make a convenient shortcut, my mom always believed they could be made even better with a few simple pantry ingredients.

When you're really craving homemade baked beans but don't want to wait hours, this recipe is just what you need. Starting with canned pork and beans and adding a few simple ingredients gives you that rich, sweet, smoky flavor in much less time. It's one of those easy recipes I make whenever I get a real hankering for baked beans!

This recipe transforms ordinary canned beans into rich, sweet, smoky baked beans with very little effort. Bacon adds a delicious smoky flavor, while brown sugar, molasses, mustard, and Worcestershire sauce come together to create a flavorful sauce that coats every bean.

One thing I remember about my mom's cooking was that she rarely measured ingredients exactly. If the beans needed a little more sweetness, she'd add another spoonful of brown sugar. If they needed a little more richness, she'd stir in another splash of molasses.

That's part of what makes this recipe so special. You can taste as you cook and adjust the seasonings to suit your family's preferences. Whether you simmer them on the stovetop or bake them in the oven, these homemade baked beans are a comforting, flavorful addition to any meal. 

Ingredients:

1/2 pound bacon, cooked and crumbled (optional)
2 (15 to 16-ounce) cans pork and beans
1 onion, finely chopped
1/3 c. ketchup
1/4 to 1/2 c. brown sugar
2 to 3 Tbs. molasses
1 Tbs. prepared mustard
1 tsp/ Worcestershire sauce
1/4 to 1/2 tsp. hot pepper sauce (optional)
Salt and black pepper, to taste

Directions:

In a medium saucepan, combine the bacon (if using), pork and beans, onion, ketchup, brown sugar, molasses, mustard, Worcestershire sauce, hot pepper sauce, salt, and pepper.

Stir well until all the ingredients are evenly combined.

Place the saucepan over low heat and cook gently for 30 to 45 minutes, stirring occasionally to prevent the beans from sticking to the bottom of the pan.

As the beans simmer, the sauce will thicken and the flavors will blend together beautifully.

Taste and adjust the sweetness, molasses, or seasoning before serving.

Oven Method:

For a richer, thicker sauce, transfer the bean mixture to a lightly greased baking dish.

Bake at 325°F for 45 to 60 minutes, stirring once or twice during baking, until the sauce is thick and bubbly.

Serve warm and enjoy!

Tips for Best Success:

Cook the bacon first: Cook until crisp, then crumble it before adding it to the beans. For extra flavor, sauté the onion in a little bacon drippings.
Adjust the sweetness: Start with 1/4 cup brown sugar and add more if you prefer sweeter beans.
Don't rush the simmering: Low, gentle heat gives the flavors time to blend without scorching the beans.
Stir occasionally: Beans can stick to the bottom of the saucepan, especially as the sauce thickens.
Taste before serving: The molasses, brown sugar, and mustard can be adjusted to suit your taste.
For thicker beans: Bake uncovered in the oven, allowing excess moisture to evaporate.

Variations and Substitutions:

No bacon: Leave it out for a meatless version or use a little smoked paprika for a smoky flavor.
More smoky flavor: Add a dash of smoked paprika or a few drops of liquid smoke.
Less sweetness: Reduce the brown sugar and molasses for a more savory flavor.
More heat: Add extra hot sauce, cayenne pepper, or diced jalapeños.
Different beans: Substitute canned navy beans or great northern beans, though the flavor and texture will differ from traditional pork and beans.
Add extra flavor: Stir in a little diced bell pepper or a small amount of finely chopped celery with the onion.

Serving Suggestions:

These homemade baked beans are a classic side dish for summer cookouts, family dinners, and casual gatherings.

• Serve them alongside:
• Grilled hamburgers and hot dogs
• Barbecue ribs or pulled pork
• Grilled chicken or pork chops
• Fried chicken
• Potato salad and coleslaw
• Cornbread or dinner rolls
• They're especially delicious alongside other traditional barbecue favorites.

How to Store:

• Refrigerator: Allow the beans to cool slightly, then transfer them to an airtight container. Refrigerate within 2 hours of cooking and use within 3 to 4 days.
• Reheating: Warm leftovers in a saucepan over low heat, stirring occasionally. Add a splash of water if the sauce has thickened too much. You can also reheat individual portions in the microwave.
• Freezer: Baked beans can be frozen in an airtight, freezer-safe container for up to 2 to 3 months for best quality. Thaw overnight in the refrigerator before reheating. The texture may soften slightly after freezing.

Frequently Asked Questions:

Can I make these baked beans ahead of time?
Yes! These beans can be prepared a day ahead and refrigerated. Reheat gently on the stovetop or in the oven before serving. The flavors may become even more delicious after resting overnight.

Can I use canned baked beans instead of pork and beans?
Yes. Canned baked beans can be substituted, but they are often already sweetened and seasoned. Reduce the brown sugar and molasses initially, then taste and adjust.

Are these baked beans sweet or savory?
They have a sweet and savory flavor with a smoky richness from the bacon and a little tanginess from the ketchup and mustard. You can adjust the sweetness to your preference.

Can I make these baked beans without bacon?
Absolutely! The bacon is optional. Leaving it out makes a delicious meatless version. A little smoked paprika can help add smoky flavor.

Why are my baked beans watery?
They may need more cooking time. Simmer uncovered on the stovetop or bake uncovered in the oven to allow excess liquid to evaporate and the sauce to thicken.

Can I double this recipe for a cookout?
Yes! Simply double the ingredients and use a larger saucepan or baking dish. Allow extra cooking time if needed, especially when baking a larger quantity.

Can I make these baked beans in a slow cooker?
Yes. Combine the ingredients in a slow cooker and cook on LOW for approximately 3 to 4 hours or HIGH for 1½ to 2 hours, until heated through and the flavors have blended. Cooking time may vary depending on your slow cooker.

Pantry Raisin Oatmeal Muffins

An Easy Homemade Snack with Warm Spices and Pantry Ingredients.

Sometimes the best snacks are the ones you can make with ingredients already sitting in your pantry. These homemade raisin oatmeal muffins are just that kind of recipe.

Made with flour, rolled oats, raisins, and brown sugar, these muffins get their warm, comforting flavor from a blend of cinnamon, nutmeg, and cloves. They bake up soft, flavorful, and just sweet enough to satisfy a snack craving.

We make these muffins when the kids are looking for something to snack on and I don't want to spend extra money buying chips or other packaged snacks to fill that craving. That's when we bring out the mixing bowls and quickly whip up a batch of homemade muffins.

One of the best things about this recipe is how easy it is to change things up. You don't have to use raisins every time. Try raspberries, blueberries, or chocolate chips instead. It's an easy way to make a different treat without needing an entirely new recipe.

Ingredients:

1 c. flour
3/4 c. rolled oats
1/2 c. raisins
1/4 c. brown sugar
1 Tbs. baking powder
3/4 tsp. nutmeg
3/4 tsp. cinnamon
3/4 tsp. salt
1/2 tsp. baking soda
1/4 tsp. cloves
1 egg, slightly beaten
1 c. milk
1/4 c. melted butter, or vegetable oil

Directions:

Preheat the oven to 400°F. Line a 12-cup muffin pan with paper liners or grease the cups well with butter or oil.

In a large mixing bowl, whisk together the flour, rolled oats, raisins, brown sugar, baking powder, nutmeg, cinnamon, salt, baking soda, and cloves.

In a separate medium bowl, combine the slightly beaten egg, milk, and melted butter. Stir until blended.

Pour the wet ingredients into the bowl of dry ingredients. Stir just until everything is moistened. Do not overmix; a few small lumps are perfectly fine.

Spoon the batter evenly into the prepared muffin pan, filling each cup about two-thirds full.

Bake at 400°F for 5 to 7 minutes. Without removing the muffins from the oven, reduce the temperature to 350°F and continue baking for another 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Remove the muffins from the oven and allow them to cool in the pan for a few minutes before transferring them to a wire rack.

Tips for Best Success:

• Don't overmix the batter. Stir just until the dry ingredients are moistened. Overmixing can make muffins tough instead of soft and tender.
• Measure the flour correctly. Spoon flour into your measuring cup and level it off rather than packing it down. Too much flour can make muffins dry.
• Use rolled oats. Old-fashioned rolled oats give these muffins a nice texture. Quick oats can also work, but the finished texture may be a little different.
• Watch the baking time. Ovens can vary, so begin checking the muffins toward the end of the recommended baking time.
• Let them cool slightly. Give the muffins a few minutes in the pan before removing them. This helps them hold their shape.
• Don't skip the spices. The combination of cinnamon, nutmeg, and cloves gives these muffins their warm, fragrant flavor.

Variations and Substitutions:

One of the nicest things about this muffin recipe is that you can change the add-ins depending on what you have available.

• Blueberry muffins: Replace the raisins with blueberries for a fruity variation. Fresh or frozen blueberries will work.
• Raspberry muffins: Use raspberries instead of raisins for a little tartness to balance the sweetness of the brown sugar.
• Chocolate chip muffins: Replace the raisins with chocolate chips for a treat the kids are sure to enjoy.
• Other dried fruit: Try dried cranberries or chopped dried dates in place of the raisins.
• Milk substitutions: You can use a milk alternative if that is what you have available. Choose an unsweetened variety to keep the sweetness balanced.

You can also experiment with different combinations of mix-ins to make each batch a little different.

Serving Suggestions:

These muffins are delicious served slightly warm, when the spices are fragrant and the centers are soft.

• Enjoy one with a glass of cold milk for an afternoon snack.
• Serve with coffee or tea for a simple breakfast.
• Pair with scrambled eggs or fresh fruit for a more filling breakfast.
• Spread a little butter over a warm muffin for an extra comforting treat.
• Pack one in a lunchbox for a homemade snack.

They are also a nice addition to an afternoon snack table when the kids are looking for something homemade.

How to Store:

• At room temperature:  Once completely cooled, store the muffins in an airtight container at room temperature for 2–3 days.
• In the refrigerator: If you want to keep them a little longer, place them in an airtight container and refrigerate for up to 5 days. Keep in mind that refrigeration may make muffins a little firmer.
• In the freezer: These muffins freeze well. Place completely cooled muffins in a freezer-safe container or freezer bag and freeze for up to 3 months. Thaw at room temperature or warm individual muffins in the microwave.

For a freshly baked taste, warm a muffin for a few seconds in the microwave before serving.

Frequently Asked Questions:

Can I use quick oats instead of rolled oats?
Yes. Quick oats can be substituted for rolled oats. The texture will be slightly different, but the muffins should still turn out nicely.

Can I use frozen blueberries or raspberries?
Yes. You can use frozen berries without thawing them first. Fold them gently into the batter to avoid crushing them.

Why shouldn't I overmix muffin batter?
Overmixing develops the gluten in the flour, which can make muffins dense and tough. Stir just until the ingredients are combined.

Can I make these muffins ahead of time?
Yes. These muffins are easy to make ahead. Store them in an airtight container once completely cooled, or freeze them for later.

Mama's Old-Fashioned Beef Pot Roast

A Tender, Slow-Roasted Family Favorite with Vegetables and Gravy Baked Low and Slow.

There is something especially comforting about a homemade beef pot roast on a cool, damp day. It's one of those meals that makes the house smell wonderful while it slowly cooks in the oven.

This is my mama's way of making pot roast. She always started her roasts in the morning and let them cook low and slow for at least eight hours. By supper time, the beef was tender, the vegetables have soaked up all those delicious flavors, and there was plenty of rich gravy to spoon over everything.

The seasoning amounts provided are approximate guidelines. The important thing is to season the roast generously and adjust according to your family's taste. Mama had been cooking and baking for years, and she knew how much to use without measuring everything. I'm much the same way.

This old-fashioned pot roast is made with a boneless beef chuck roast, onions, garlic, thyme, potatoes, and carrots, all slowly cooked together in a flavorful broth with a little red wine and Worcestershire sauce.

It's a simple, satisfying meal that is well worth the wait!

Ingredients:

For the Pot Roast
1 (3–4 pound) boneless beef chuck roast
1/4 c. flour, for dredging
3/4 tsp. salt, or to taste
3/4 tsp. black pepper, or to taste
1 tsp. garlic powder, or to taste
1 tsp. onion powder, or to taste
1 Tbs. olive oil
1 1/2 tsp. thyme leaves
1–2 onions, quartered
2 c. water
1 c. red wine
1–2 Tbs. Worcestershire sauce
4 cloves garlic, minced
2 tsp. beef bouillon powder
1 bay leaf
1 pound potatoes, quartered
4 carrots, cut into 2-inch pieces
2 celery ribs cut in 2 inch pieces

For the Gravy:
2 Tbs. cornstarch or all-purpose flour
2 Tbs. cold water for cornstarch (or 3 Tbs. for flour)
Salt and black pepper, to taste

Directions:

Preheat your oven to 200°F.

Generously season all sides with salt, black pepper, garlic powder, and onion powder. Rub the seasonings into the meat.

Remove any excess fat from the roast, if desired. Place the flour in a shallow dish and coat the roast on all sides. Shake off any excess flour.

Heat the vegetable oil in a large cast-iron Dutch oven over medium-high heat. Add the roast and sear for approximately 4 to 5 minutes per side, until nicely browned. Add a little more oil if needed. Transfer the roast to a platter.

In a bowl, combine the water, red wine, Worcestershire sauce, minced garlic, beef bouillon powder, thyme, and bay leaf.

Pour the liquid mixture into the Dutch oven. Scrape the bottom with a wooden spoon to loosen all those flavorful browned bits. Bring the liquid to a gentle simmer.

Return the beef roast to the Dutch oven and arrange the quartered onions around it.

Cover the Dutch oven with its lid and place it in the preheated oven. Bake for approximately 4 hours.

Carefully remove the Dutch oven from the oven. Arrange the potatoes and carrots around and over the roast.

Cover and return the Dutch oven to the oven. Bake for another 3–4 hours, or until the beef is fork-tender and the vegetables are tender.

Transfer the beef and vegetables to a serving platter. Cover loosely with foil to keep warm while preparing the gravy.

In a small bowl, whisk the cornstarch or flour with the appropriate amount of cold water until smooth.

Bring the remaining juices in the Dutch oven to a boil. Slowly whisk in the thickening mixture, a little at a time, until the gravy reaches your desired consistency. Add a little water or additional broth if needed.

Taste the gravy and add salt and black pepper as needed. Slice or gently pull apart the tender roast and serve with the vegetables and homemade gravy.

Tips for Best Success:

• Choose the right cut of beef. Chuck roast is an excellent choice because its marbling and connective tissue break down during long, slow cooking, producing tender, flavorful meat.
• Don't skip searing. Browning the roast before slow cooking adds wonderful depth and flavor to the finished dish.
• Season generously. Don't be afraid to season all sides of the roast. The measurements are guidelines, and you can adjust them to suit your taste.
• Scrape up those browned bits. The flavorful bits left in the bottom of the Dutch oven after searing add richness to the cooking liquid.
• Keep the lid on. A tightly covered Dutch oven helps retain moisture and keeps the roast from drying out during its long cooking time.
• Give it plenty of time. Chuck roast becomes tender when its connective tissue has had time to break down. Check for fork tenderness rather than relying on the clock alone.
• Add the vegetables later. Adding the potatoes and carrots during the second half of cooking helps keep them from becoming overly soft.
• Adjust the gravy slowly.   Add the thickening mixture a little at a time. It's much easier to make gravy thicker than to thin it after adding too much flour or cornstarch.

Variations and Substitutions:

• No red wine?  Substitute additional beef broth or water. The wine adds depth, but the roast will still be delicious without it.
• Different vegetables: Turnips, parsnips, or celery can be added for additional flavor. If using celery, cut it into manageable pieces.
• Fresh garlic: Fresh minced garlic adds wonderful flavor, but garlic powder can be used if that's what you have available.
• Fresh herbs: Fresh thyme can be substituted for dried thyme. Rosemary also makes a nice addition if you enjoy its flavor.
• Gluten-free option: Use a gluten-free flour for dredging and cornstarch to thicken the gravy.
• Thicker gravy: Add a little more cornstarch slurry or flour mixture until you reach the consistency you prefer.

Serving Suggestions:

This pot roast is practically a complete meal all by itself, with tender beef, potatoes, and carrots cooked together in the same pot.

Here are a few other dishes that go especially well with it:

• Homemade dinner rolls or warm biscuits
• A simple green salad 
• Steamed green beans or buttered peas.
• Homemade bread 

Don't forget to spoon plenty of that homemade gravy over the beef and potatoes!

How to Store:

• Refrigerator:  Allow the leftover pot roast and vegetables to cool, then transfer them to an airtight container. Store in the refrigerator for 3 or 4 days.
• Freezer:  Place cooled portions of beef, vegetables, and gravy in freezer-safe containers or bags. Freeze for up to 2–3 months for best quality.
• Reheating:  Reheat leftovers in a covered saucepan over low heat with a little extra broth or water to keep the meat moist. You can also reheat in a covered oven-safe dish at 325°F until heated through. Microwave individual portions in a covered, microwave-safe dish, stirring or turning as needed.

Frequently Asked Questions:

What is the best cut of beef for pot roast?

Beef chuck roast is one of the best choices for pot roast. It has enough marbling and connective tissue to become wonderfully tender during long, slow cooking.

Why is my pot roast still tough?

A tough pot roast often needs more cooking time. Chuck roast needs time for its connective tissue to break down. Continue cooking until it is easily pierced with a fork and pulls apart without much effort.

Can I prepare the pot roast the night before?

Yes. You can season the roast, prepare the vegetables, and measure the cooking liquid ingredients ahead of time. Keep everything refrigerated separately until you're ready to cook.

Why do you add the vegetables halfway through cooking?

Potatoes and carrots cook much faster than a large beef roast. Adding them later helps them become tender without falling apart during the long cooking process.

Can I make the gravy thicker?

Yes. Mix a little additional cornstarch with cold water or flour with cold water, then gradually whisk it into the simmering cooking liquid until the gravy reaches your preferred thickness.

How do I know when the pot roast is done?

The roast should be fork-tender and easy to pull apart. For traditional pot roast, tenderness is more useful than simply checking the minimum safe temperature for whole beef cuts.

Final thoughts:

Some recipes are more than just a list of ingredients and directions. They are memories of family meals, familiar aromas, and the people who taught us how to cook.

Mama didn't need a measuring spoon for every seasoning, and neither do I. Sometimes the best family recipes come from years of experience, a little patience, and knowing what tastes right.

This slow-roasted beef pot roast is one of those meals. It's simple, hearty, and made with the kind of care that makes a family supper meal so special.

Like many of mama's recipes, the gravy is made by feel rather than exact measurements. Simply mix flour with enough cold water to make a smooth slurry, then add it gradually to the boiling cooking juices until the gravy reaches your preferred thickness.

Easy Old-Fashioned Homemade Cherry Pie Recipe

A traditional family dessert made with fresh or frozen cherries and a flaky golden crust.

There is something special about homemade cherry pie, especially when it brings back memories of fruit picked right from the backyard.

For a number of years, we had a cherry tree growing in our yard. It was a little unusual because the cherries weren't really tart, which was surprising for a tree growing as far north as we did. When the cherries were ripe, they gave us a wonderful way to enjoy homemade cherry pie.  

Unfortunately, one year, when the sewer line was being replaced, the workers accidentally cut into the tree's taproot. The tree eventually died, and we no longer had cherries growing in our yard.  Thankfully, a neighbor came to our rescue by sharing cherries from their more tart tree with my mom. She continued making her delicious homemade cherry pies, sometimes using fresh cherries from the neighbor and other times using cherries she had frozen for later.

Over the years, we also made cherry pie using canned cherries when fresh fruit wasn't available. However, fresh and frozen cherries were always preferred because they were less expensive and gave us that wonderful homemade flavor.

With its sweet cherry filling tucked inside a flaky golden crust, this is an old-fashioned dessert that brings back wonderful memories of family, neighbors, and homemade goodness.

Ingredients:

2 pie crusts, Homemade Pie Crust or store-bought
5 c. pitted cherries, fresh or frozen
3/4 to 1 cup granulated white sugar (adjust to taste)
1/4 c. cornstarch
1 Tbs. lemon juice
1/4 tsp. vanilla or almond extract 
1 Tbs. butter, cut into small pieces
1 Tbs. milk or beaten egg for brushing the top crust (optional)
1 Tbs. coarse sugar for sprinkling on top (optional)

Directions: 

Place one pie crust into a 9-inch pie plate.

If using frozen cherries, thaw them and drain off excess liquid, reserving the juice.

In a saucepan, combine the cherries, sugar, cornstarch, and lemon juice. Stir gently.

Cook over medium heat, stirring frequently, until the mixture thickens and begins to bubble. Remove from heat and stir in the vanilla or almond extract, if using. Set the cherry filling aside, to cool slightly.

Pour the cooled cherry pie filling into the prepared pie crust.

Dot the filling with small pieces of butter.

Place the second pie crust over the filling. Trim the excess dough, seal the edges, and flute or crimp as desired. Cut several slits in the top crust to allow steam to escape.

If desired, brush the top crust with milk or beaten egg and sprinkle with coarse sugar.

Bake at 400°F for 15 minutes. Reduce the oven temperature to 350°F and continue baking for another 35–45 minutes, until the crust is golden brown and the filling is bubbling.

Remove from the oven and cool completely on a wire rack before slicing.

Tips for Best Success:

• Choose good-quality cherries. Fresh, ripe cherries or properly frozen cherries both work well. Sweet cherries and tart cherries can both be used.
• Adjust the sugar. Taste your cherries before preparing the filling. Sweeter cherries need less sugar, while tart cherries may need the full amount.
• Pit fresh cherries thoroughly. Make sure all pits and stems are removed before cooking.
• Save the cherry juice. Frozen cherries often release juice as they thaw. Use some of that juice when mixing the cornstarch.
• Cook the filling until thickened. This is important for preventing a runny pie.
• Cool the filling before assembling. Warm filling can soften the pastry and make the bottom crust soggy.
• Use cold pie dough. Cold dough is easier to work with and helps create a tender, flaky crust.
• Protect the crust edges. If the edges brown too quickly, cover them loosely with aluminum foil or a pie shield.
• Allow enough cooling time. Cherry pie needs several hours to set. Cutting too soon can cause the filling to run.

Variations and Substitutions:

• Use sweet cherries. If you have sweet cherries from a backyard tree, use them! Simply adjust the sugar to taste.
• Use tart cherries. Tart cherries make a traditional sweet-and-tart pie. You may need closer to 1 cup of sugar.
• Use frozen cherries. Frozen cherries are convenient when fresh cherries are out of season. Thaw and reserve their juice before preparing the filling.
• Use canned cherries. If fresh or frozen cherries aren't available, canned pitted cherries packed in water or juice can be substituted. Drain them well and adjust the sugar according to taste. Avoid using prepared cherry pie filling as a direct substitute.
• Try a lattice crust. Instead of covering the filling with a solid crust, cut the dough into strips and weave them over the cherries.
• Add a little cinnamon. A small pinch of cinnamon can give the filling a slightly warmer flavor.

Serving Suggestions:

Homemade cherry pie is delicious on its own, but a few simple additions make it an extra-special dessert.

• Vanilla ice cream: A scoop of vanilla ice cream alongside a slice of cherry pie is a classic combination.
• Whipped cream: Add a generous dollop of homemade or store-bought whipped cream.
• Coffee or tea: Enjoy a slice with a warm cup of coffee or tea for an afternoon treat.
• Holiday dessert: Cherry pie makes a lovely addition to family gatherings, Sunday dinners, and holiday meals.
• Serve slightly warm: Gently warm a slice and add a scoop of ice cream for a comforting dessert.

How to Store Cherry Pie:

• Refrigerator: Cover leftover cherry pie with plastic wrap or aluminum foil and refrigerate for 3–4 days.
• Freezer: Wrap individual slices or the completely cooled pie tightly in plastic wrap and then aluminum foil. Freeze for up to 3 months for best quality.
• To reheat: Warm individual slices in a 300°F oven until heated through. This helps the crust regain some of its crispness.

Frequently Asked Questions:

Can I use frozen cherries instead of fresh cherries?

Absolutely! Frozen cherries work very well in homemade cherry pie. Thaw them first and reserve the juice to use when preparing the filling.

Can I use sweet cherries instead of tart cherries?

Yes! Sweet cherries are perfectly fine for cherry pie. You may want to reduce the sugar because sweet cherries naturally contain more sweetness than tart varieties.

Why is my cherry pie filling runny?

Cherry pie filling can become runny if there isn't enough thickener or if the filling hasn't been cooked long enough. Make sure the cornstarch mixture is smooth and cook the filling until it thickens and bubbles.

Do I need to cook the cherries before putting them in the pie?

For this recipe, yes. Cooking the cherries with the sugar and cornstarch before filling the crust helps thicken the juices and makes the finished pie easier to slice.

Can I make cherry pie ahead of time?

Yes! Cherry pie is a wonderful make-ahead dessert. Bake it a day before serving and refrigerate it once cooled. Allowing it to rest also gives the filling time to set.

Can I use canned cherries?

Yes. Use canned pitted cherries packed in water or juice, rather than prepared cherry pie filling. Drain them and adjust the sugar as needed.

How do I keep the bottom pie crust from getting soggy?

Cooling the filling before adding it to the crust helps. Also, make sure the filling is properly thickened before assembling the pie.

How long should cherry pie cool before slicing?

Allow the pie to cool completely, preferably at least 4 hours. This gives the filling time to firm up and makes serving much easier. 

Old-Fashioned Baked Pork Chops with Pineapple

A comforting family recipe with pineapple rings, tender sweet potatoes, and old-fashioned homemade flavor.

This old-fashioned baked pork chop recipe brings together sweet and savory flavors in one comforting dish. In our family, we didn't often put fruit together with our meat when I was growing up, but this dish was the exception! 

My mother used to make thick-cut pork chops baked with pineapple rings. The pineapple added a wonderful flavor to the pork, and she would arrange sliced sweet potatoes on top to make it a complete meal. Then she poured a sweet pineapple sauce over everything and baked it in the oven until the pork chops were tender, the sweet potatoes were soft, and the sauce was rich and flavorful.

Some recipes are special simply because of the memories attached to them, and this old-fashioned favorite is one of those meals for me. It’s a wonderful way to bring a bit of nostalgic family cooking to your own table when you want something a little different from the usual weeknight dinner.

Ingredients:

4 thick-cut pork chops , thick-cut and bone in
Salt and black pepper to taste
1 Tbs. olive oil
1 (20 oz.)can pineapple rings in heavy syrup.  Reserve the pineapple juice
2 large sweet potatoes, peeled and sliced into 1/2-inch thick rounds
1/2 to 3/4 c. brown sugar
1 Tbs. cornstarch
2 Tbs. butter  melted 

Directions:

Preheat your oven to 350°F. Lightly grease a 9 × 13-inch baking dish.

Pat the pork chops dry with paper towels. Season both sides with salt and black pepper.

Heat the olive oil in a cast-iron skillet over medium-high heat. Add the pork chops and sear for 2 to 3 minutes per side, until lightly golden brown. They do not need to cook through at this stage. Remove the skillet from the heat.

Place the pineapple rings in a single layer across the bottom of the prepared baking dish.

Next, add the browned pork chops on top of the pineapple rings.

Arrange the sliced sweet potatoes around and over the pork chops, overlapping the slices slightly if needed.

In a small saucepan, whisk the reserved pineapple syrup and cornstarch together until smooth. Stir in the brown sugar and melted butter. Heat over medium heat, stirring frequently, until the sauce begins to bubble gently and thicken. Let it bubble for about 1 minute, stirring constantly, then remove it from the heat.

Carefully pour the warm pineapple sauce evenly over the pork chops and sweet potatoes. Cover the baking dish tightly with a lid or aluminum foil.

Bake at 350°F for approximately 1 hour, depending on the thickness of the pork chops and sweet potato slices.

Remove the lid or foil.  Bake for another 10 to 15 minutes, until the sweet potatoes are fork-tender and the sauce is bubbling and beginning to caramelize.

Check the thickest part of each pork chop with a meat thermometer, avoiding the bone. Pork should reach 145°F, followed by a 3-minute rest. If the sweet potatoes need more time, continue baking while monitoring the pork carefully.

Serve and enjoy! Spoon some of the pineapple sauce over each pork chop and serve with the sweet potatoes.

Tips for Best Success:

• Choose thick-cut pork chops. Thicker chops are less likely to dry out than thin chops during baking.
• Don't skip browning. Searing the pork chops first adds color and flavor, even though it doesn't cook them all the way through.
• Slice the sweet potatoes evenly. Aim for 1/2-inch slices so they cook at about the same rate.
• Taste your sauce before adding extra sugar. Pineapple packed in heavy syrup is already sweet, so start with 1/2 cup of brown sugar and adjust to your taste.
• Whisk the cornstarch thoroughly. Mixing it with the cold pineapple syrup before heating helps prevent lumps.
• Keep the baking dish covered initially. This traps steam and helps the sweet potatoes soften without the sauce reducing too quickly.
• Watch the final baking time. The uncovered stage helps the sauce thicken, but too much time at 400°F can dry out the pork.
• Use a meat thermometer. Pork chops are done at 145°F, followed by a 3-minute rest. Cooking time will vary with thickness.

Variations and Substitutions:

• Use canned pineapple chunks. If you don't have pineapple rings, chunks will also work. Spread them across the bottom of the dish.
• Adjust the sweetness. Use 1/2 cup brown sugar for a more balanced sauce or up to 3/4 cup for a sweeter, old-fashioned glaze.
• Try boneless pork chops. Boneless chops can be used, but they may cook faster and are more likely to dry out. Begin checking their temperature earlier.
• Add a little cinnamon. A small pinch of cinnamon pairs nicely with the sweet potatoes and pineapple.
• Add a touch of tang. A teaspoon or two of apple cider vinegar can balance the sweetness if desired.
• Try orange juice. Replace a small portion of the reserved pineapple syrup with orange juice for a subtle citrus flavor.

Serving Suggestions:

This recipe includes pork, fruit, and sweet potatoes, so it can make a satisfying meal all by itself. If you'd like to add a side dish, try one of these:

• Steamed green beans
• Roasted Brussels sprouts
• Buttered peas
• A simple green salad
• Steamed broccoli
• Warm dinner rolls or homemade bread

A green vegetable is especially nice alongside the sweet pineapple sauce because it balances the flavors on the plate.

How to Store:

• Refrigerator: Allow the leftovers to cool slightly, then transfer them to an airtight container. Refrigerate within 2 hours of cooking and use within 3–4 days.
• Freezer: For the best texture, freeze the pork chops and sweet potatoes with some of the sauce in a freezer-safe container for up to 2–3 months. The sweet potatoes may become softer after thawing.
• Reheating: Thaw frozen leftovers in the refrigerator. Reheat in a covered baking dish at 325°F until heated through, adding a little water or reserved pineapple juice if the sauce has thickened too much. You can also reheat individual portions in the microwave. Reheated leftovers should reach 165°F.

Frequently Asked Questions:

Can I use fresh pineapple instead of canned pineapple?

Yes. Fresh pineapple works well, but it won't provide the syrup needed for the sauce. You can use pineapple juice and adjust the brown sugar to taste.

Do I have to brown the pork chops first?

Browning is recommended because it adds flavor and color. If you're short on time, you can skip this step, although the finished pork chops won't have quite the same depth of flavor.

Should I boil the pineapple before baking?

No, you don't need to boil the pineapple rings separately. They will soften and release flavor as the dish bakes. If you prepare the sauce on the stovetop, bring the sauce mixture to a gentle bubble to activate the cornstarch and thicken it.

Why is my pineapple sauce too thin?

The sauce may not have thickened enough, especially if it was mixed and poured directly into the baking dish without being heated first. Cooking the sauce briefly on the stovetop before baking helps it thicken more reliably. You can also allow a little more uncovered baking time, while watching the pork carefully.

Can I use canned sweet potatoes?

Fresh sweet potatoes are recommended because they hold their shape better during baking. Canned sweet potatoes are already cooked and may become mushy during the full baking time. If you use them, add them later in the cooking process.

How do I keep pork chops from drying out?

Use thick-cut chops, avoid overcooking them, and check their internal temperature with a meat thermometer. Remove them from the oven when they reach 145°F and allow them to rest for at least 3 minutes.

Can I prepare this dish ahead of time?

You can peel and slice the sweet potatoes shortly before assembling the dish and prepare the sauce ahead of time. For the best food safety and cooking results, refrigerate prepared components separately and assemble shortly before baking. If baking the dish directly from the refrigerator, allow for additional cooking time and check the pork's temperature.

What kind of pineapple is best for this recipe?

Pineapple rings packed in heavy syrup give the sauce a traditional sweet flavor. Pineapple packed in juice can also be used, but you may need to adjust the brown sugar to achieve the sweetness you prefer. 

Homemade Butter Pie Crust Recipe: Simple Tips for a Flaky Crust

Learn the old-fashioned secrets to tender homemade pie crust with cold butter, ice water, and a gentle touch.

There is something special about a homemade pie crust, especially when it becomes part of your family's holiday traditions. Every holiday, I was responsible for making the pies. When I first started, my pie crusts didn't always turn out the way I wanted. Sometimes they were tough, and I had to learn what I was doing wrong.

The biggest lesson I learned was that pie crust dough should not be handled like bread dough. Bread dough needs kneading, but pie crust dough needs a gentle touch. Once I understood that, making homemade pie crust became much easier and much less intimidating.

For years, many of us reached for shortening, especially when Crisco was being advertised by Loretta Lynn. But I eventually went back to using butter, the old-fashioned way, because I preferred the flavor it gave my crusts. Lard is another traditional option that can make a lovely pie crust, too.

The secret to a good butter pie crust is keeping the butter and water very cold and handling the dough as little as possible. Whether you're preparing pies for Thanksgiving, Christmas, or an ordinary family dinner, learning to make your own pie crust is a skill worth having.

Ingredients:

2 1/2 c. flour
1 Tbs. granulated sugar
1 tsp. salt
1 c. butter, very cold or frozen and cut into small cubes
6 to 8 Tbs. ice water

Directions:

In a medium mixing bowl, whisk together the flour, sugar, and salt until evenly combined.

Fill a glass with cold water and ice cubes. Let it chill while you prepare the butter. You will use only the cold water, not the ice cubes.

Cut the cold butter into small cubes and add them to the flour mixture.

Using a pastry cutter or two table knives held together in one hand, cut the butter into the flour until the mixture resembles coarse crumbs. Work quickly so the butter stays cold.

Add the ice water one tablespoon at a time, gently tossing the mixture with a fork after each addition. Use only enough water for the dough to begin holding together. The dough should not be wet or sticky. If it is still dry and crumbly, add another tablespoon of water and gently mix again.

Turn the dough onto a lightly floured work surface. Divide it into two equal portions and gently press each portion into a flat disc.

Wrap each disc in plastic wrap or place it in a sealed plastic bag. Refrigerate for at least 30 minutes. If you have time, chilling the dough for several hours can make it easier to handle and allow the flour to hydrate more fully.

Remove one disc of dough from the refrigerator. Lightly flour your work surface and rolling pin. If the dough is very firm, let it sit at room temperature for a few minutes until it becomes easier to roll without cracking.

Starting in the center, gently roll the dough outward. Turn it a quarter turn periodically, adding a light dusting of flour underneath as needed to prevent sticking.

Continue rolling until the dough is about 1/8-inch thick and large enough to fit your pie pan with a little extra dough hanging over the edges.

Gently fold the dough in half, then fold it in half again. Place the pointed corner in the center of the pie pan and carefully unfold the dough. Ease the dough into the bottom and sides of the pan without stretching it. Trim any excess dough, leaving enough around the edge to form the crust.

Fold or tuck the excess dough under itself around the rim of the pie pan. Crimp the edges with your fingers or use a fork to create your preferred design.

Your pie shell is now ready to fill according to your pie recipe.

If your recipe calls for a pre-baked pie shell, refrigerate the prepared crust for another 30 minutes before baking.

When ready to bake, prick the bottom of the crust several times with the tines of a fork, following your particular pie recipe's instructions for baking time and temperature.

For a fully blind-baked crust, some recipes call for lining the shell with parchment paper and adding pie weights or dried beans. Follow the method recommended for the filling you plan to use.

Allow the crust to cool before adding a filling that requires a baked shell.

Tips for Best Success

• Keep the butter and water icy cold.  Cold butter helps create a flaky texture. If the butter starts getting soft while you work, put the mixture back in the refrigerator for a few minutes.
• Don't overwork the dough.  This is the lesson that made the biggest difference for me. Unlike bread dough, pie crust doesn't need kneading. Too much handling can develop gluten and make the crust tough.
• Add water gradually.  Start with the smaller amount and add more only when necessary. The dough should hold together when gently pressed without feeling wet or sticky.
• Roll gently and avoid stretching.  Turn the dough as you roll instead of pulling it into shape. Stretching the dough to fit the pan can cause it to shrink during baking.
• Give the dough time to chill.  Chilling firms the butter and relaxes the dough, making it easier to roll and helping the crust hold its shape.

Variations and Substitutions:

• Use lard: Traditional lard can make a tender, flaky pie crust. Use a reliable pie crust recipe that specifies the appropriate fat ratio, since lard and butter have different water contents.
• Use shortening: Vegetable shortening is another option if you prefer a crust that is easy to handle. Butter generally provides more flavor.
• Make it less sweet: You can reduce or omit the tablespoon of sugar for savory pies or recipes that call for an unsweetened crust.
• Add a little flavor: For sweet pies, a small amount of vanilla or cinnamon may complement certain fillings, although these are optional additions rather than necessary ingredients.
• Make the dough ahead: Prepare the dough in advance and refrigerate it until you're ready to roll it out.

Serving Suggestions:

This homemade butter pie crust is a starting point for many family favorites.

• Fruit pies
• Holiday pies
• Cream and custard pies
• Chicken Pot Pies, but omit the sugar 

How to Store Homemade Pie Crust:

• Refrigerator: Wrap the unbaked dough tightly and refrigerate for up to 2 days for best quality.
• Freezer: Wrap each dough disc securely in plastic wrap and place it in a freezer-safe bag or container. Freeze for about 2 to 3 months for best quality.
• Thawing: Thaw frozen dough overnight in the refrigerator. Let it soften slightly at room temperature if needed before rolling.
• Baked pie shell: Let it cool completely before wrapping. Store according to the needs of the filling; an unfilled baked shell can generally be kept covered at room temperature for about 1 to 2 days.

Frequently Asked Questions:

Why did my homemade pie crust turn out tough?

The most common reason is overworking the dough. Too much mixing or kneading develops gluten, which can make the crust tough. Handle the dough gently and add only enough water to bring it together.

Why does the butter need to be cold?

Cold butter is easier to work into the flour without melting. During baking, the butter helps create a tender, flaky texture. If it becomes too soft before baking, the crust may not turn out as intended.

How do I know when I've added enough water?

The dough should begin to clump together when you gently press it between your fingers. It may still look a little crumbly in the bowl, but it should hold together when pressed. Add water gradually rather than pouring it all in at once.

Can I make pie crust the day before?

Yes. Prepare the dough, shape it into discs, wrap it tightly, and refrigerate it. If it becomes very firm, allow it to sit at room temperature briefly before rolling.

Can I freeze homemade pie dough?

Yes. Wrap the discs tightly and freeze them in a freezer-safe container or bag. Thaw overnight in the refrigerator before using.

Why does my pie crust shrink in the oven?

Stretching the dough to fit the pan, insufficient chilling, or not allowing the dough to relax can contribute to shrinking. Ease the dough into the pan without pulling it, and chill the shaped crust before baking.

Is butter better than shortening for pie crust?
That depends on your priorities. Butter gives the crust a rich, familiar flavor, while shortening can make dough easier to handle and can produce a tender crust. Lard is another traditional option. I prefer butter because of the flavor it adds.

Can I use this crust for both sweet and savory pies?

Yes, although the tablespoon of sugar may be more noticeable in some savory fillings. You can reduce or omit the sugar if you prefer a less sweet crust.