Old Fashioned Goulash

 Old Fashioned Goulash

Ingredients

1/2 lb macaroni

1 1/2 lbs ground beef

1 large onion, diced

garlic salt, pepper, chili powder, & hot sauce to taste

2 (14.5 oz) cans whole stewed tomatoes, undrained

2 tablespoons ketchup

Tomato juice as needed

How To Make Old Fashioned Goulash

Cook the macaroni to al dente according to package directions. While it’s cooking, brown the ground beef and onion together in an extra-large skillet or in a dutch oven.

Drain and season with spices to taste. In a large bowl, mash tomatoes with potato masher and add to beef along with the ketchup. Drain macaroni and add to the beef mixture, stirring well. Taste and add additional seasoning as needed.

I didn’t need to add any tomato juice to mine, but if you like yours very juicy you can add as much tomato juice as you like. Phyllis adds it to her leftovers, which I would also recommend, because the noodles tend to soak up all the juice with time.

Old-Fashioned Custard Pie

 

Old-Fashioned Custard Pie

 Old-Fashioned Custard Pie Recipe

A Classic Dessert That Never Goes Out of Style

If you're looking for a timeless dessert that’s creamy, comforting, and effortlessly elegant, this Old-Fashioned Custard Pie is it. Made with simple ingredients you likely already have in your kitchen, this pie is a true taste of nostalgia — the kind grandma used to serve on a Sunday afternoon.

Whether you're new to baking or a seasoned pro, this custard pie will impress with its smooth, silky texture and warm vanilla flavor. Best of all? It's incredibly easy to make.

  Why You'll Love This Custard Pie

Simple ingredients – no fancy tools or steps

Perfectly creamy and lightly sweet

Delicious hot, chilled, or room temperature

A crowd-pleaser that fits any occasion

  Ingredients (with Roles Explained)

3 cups whole milk

Provides the creamy base for the custard. Whole milk yields the best texture.

1 cup granulated sugar

Sweetens the custard just enough without overpowering.

6 large eggs

The star ingredient that helps set and thicken the pie as it bakes.

2 teaspoons vanilla extract

Adds warmth, aroma, and that classic custard flavor.

1 unbaked 9-inch pie crust

The buttery base that holds the custard — store-bought or homemade.

Optional: Ground nutmeg or cinnamon

A light sprinkle on top enhances aroma and gives that traditional finish.

  How to Make Old-Fashioned Custard Pie

Step-by-Step Instructions:

1. Preheat oven to 350°F (175°C).

2. Warm the milk slightly in a saucepan or microwave — just lukewarm, not hot. This helps the custard cook more evenly.

3. In a large bowl, whisk the eggs until fully blended. Add sugar and vanilla, and whisk until smooth.

4. Gradually pour in the warm milk, whisking continuously so the eggs don’t curdle.

5. Strain the mixture through a fine mesh sieve into another bowl. This removes any bits of cooked egg for an extra-smooth texture.

6. Place your unbaked pie crust in a 9-inch pie dish. Crimp or flute the edges if desired.

7. Pour the custard mixture into the crust gently.

8. Optional: Lightly sprinkle the top with ground nutmeg or cinnamon.

9. Bake for 45 to 55 minutes. The pie is ready when the edges are set and the center has a gentle jiggle.

10. Cool completely on a wire rack, then chill in the fridge for at least 2 hours before slicing.

  Pro Tips for the Best Custard Pie

Don’t overbake! Overcooking makes the custard rubbery. Look for a slight jiggle in the center.

Use a pie shield or foil around the crust edges if they brown too quickly.

Straining the custard is optional but highly recommended for a silky finish.

  Serving Suggestions

Serve cold, room temp, or lightly warm.

Pair with whipped cream or fresh berries.

Add a scoop of vanilla ice cream for an extra indulgent touch.

  Storage

Refrigerate leftovers in a covered container for up to 4 days.

Best served chilled after a few hours in the fridge.

  Final Thoughts

This Old-Fashioned Custard Pie i

s a recipe worth saving — a beautiful blend of simplicity and comfort. It’s ideal for holidays, potlucks, or just because. One b

ite will transport you straight to your childhood kitchen.

  Don’t lose this recipe — save it, share it, and pass it on.

Irresistible B Comfort Food Classic

 Irresistible Baked Pork Chops with Creamy Potatoes – A Comfort Food Classic

## 🐖🥔 Irresistible Baked Pork Chops with Creamy Potatoes – A Comfort Food Classic

When it comes to timeless comfort food, few meals beat a hearty plate of **baked pork chops nestled in creamy, tender potatoes**. This dish is **savory, rich, and belly-warming**, perfect for Sunday dinner or a chilly weeknight when you want something hearty without the hassle. The pork chops bake until juicy and golden, while the potatoes soak up all that creamy, flavorful goodness. One pan, no stress — just classic comfort done right.

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## 🧾 Ingredients

### For the Pork Chops:

* **4 bone-in or boneless pork chops**, about 1 inch thick

  *Tender and juicy — bone-in gives even more flavor.*

* **1 tsp garlic powder**

* **1 tsp onion powder**

* **½ tsp paprika**

* **Salt and black pepper**, to taste

* **2 tbsp olive oil** or butter, for searing

### For the Creamy Potatoes:

* **4–5 medium russet or Yukon Gold potatoes**, thinly sliced

  *Soft and starchy, they absorb the creamy sauce beautifully.*

* **1 small onion**, thinly sliced

  *Adds sweetness and depth.*

* **2 cups heavy cream** (or use 1½ cups cream + ½ cup chicken broth)

  *Creates the luscious sauce.*

* **1 cup shredded cheddar or mozzarella** *(optional)*

  *Melty, cheesy goodness layered in.*

* **2 cloves garlic**, minced

* **1 tsp dried thyme** or Italian seasoning

* **Salt and pepper**, to taste

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## 👩‍🍳 Instructions

### 🔹 1. Preheat Oven

* Preheat oven to **375°F (190°C)**. Lightly grease a 9x13-inch baking dish.

### 🔹 2. Season and Sear Pork Chops

* Pat chops dry. Season both sides with garlic powder, onion powder, paprika, salt, and pepper.

* In a skillet over medium-high heat, add olive oil and sear pork chops for 2–3 minutes per side until browned. Remove and set aside.

### 🔹 3. Assemble the Casserole

* Layer sliced potatoes and onions in the bottom of the dish.

* Season lightly with salt, pepper, and thyme.

* Pour over cream (and broth if using). Add minced garlic and optional shredded cheese between layers or on top.

* Nestle pork chops on top of the creamy potato mixture.

### 🔹 4. Bake

* Cover with foil and bake for **45 minutes**.

* Uncover and bake an additional **20–25 minutes**, until potatoes are fork-tender and the top is golden and bubbling.

### 🔹 5. Rest and Serve

* Let rest for 5–10 minutes before serving to allow the sauce to thicken slightly.

* Garnish with chopped parsley or thyme if desired.

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## 🍽️ Serving Suggestions

* Serve with a side of **steamed green beans**, **roasted carrots**, or **buttered peas**

* Pair with a **crisp green salad** for freshness

* Add warm **biscuits or dinner rolls** to soak up the extra sauce!

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## 💡 Tips & Variations

* **Cheesy option**: Add a layer of cheese over the potatoes before placing the chops on top.

* **Shortcut**: Use store-bought scalloped potatoes mix and top with your own seasoned pork chops.

* **Make it herby**: Try rosemary, sage, or a pinch of nutmeg for deeper flavor.

* **Low-carb option**: Swap potatoes with thinly sliced turnips or cauliflower.

Pecan Cheesecake Pie

 Pecan Cheesecake Pie

Ingredients

For the crust

1 sleeve graham crackers, finely crushed

5 tbsp melted butter

¼ cup brown sugar, packed

Pinch of salt

For the cheesecake

3 (8 oz). blocks cream cheese, softened

1 cup brown sugar, packed

3 large eggs

¼ cup sour cream

2 tbsp all-purpose flour

1 tsp vanilla extract

¼ tsp salt

For the topping

4 tbsp butter

½ cup brown sugar, packed

½ tsp cinnamon

¼ cup heavy cream

1 ¾ cup whole or chopped pecans

Pinch of salt

How To Make Pecan Cheesecake Pie

Preheat the oven to 325 F degrees.

Spray a 9-inch springform pan with cooking spray.

Mix graham crackers, butter, sugar, and salt in a mixing bowl to make the crust.

Press the crust into the pan.

Beat cream cheese and brown sugar with a hand mixer in a bowl.

Add your eggs in one at a time.

Add sour cream, flour, vanilla, and salt. Mix.

Pour the mixture into the pan with the crust.

Wrap the bottom of the pan in aluminum foil and place it on your baking sheet.

Bake for an hour.

Once the cheesecake is done baking, open the oven slightly and let the cheesecake cool in the oven for one hour while it’s off.

Take the cheesecake out of the oven and let it cool in the fridge for at least 5 hours.

Make your topping by melting butter and brown sugar in a skillet on low heat. Let it start to bubble.

Add in cinnamon, heavy cream, pecans, and salt. Mix.

Let the mixture cool off the heat for 20 minutes.

Pour it over the cheesecake and serve.

Double Crust Cheesecake

 Double Crust Cheesecake

Double Crust Cheesecake

A rich, no-bake cheesecake with buttery graham cracker crust on the top and bottom — creamy, decadent, and incredibly satisfying!

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  Ingredients

For the Crust:

27 g graham crackers (about 6–7 full sheets)

½ cup brown sugar

2 tbsp granulated sugar

Melted salted butter (enough to moisten the crumbs, about ⅓–½ cup)

For the Cheesecake Filling:

2 cups heavy whipping cream

¼ cup sour cream

8 oz cream cheese, softened

½ cup granulated sugar

2 tbsp powdered sugar

2 tbsp cornstarch (optional, but helps with firmness)

½ tbsp vanilla extract

2 tsp lemon juice

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  Instructions

1. Prepare the Crust Mixture

Crush the graham crackers into fine crumbs using a food processor or rolling pin.Best restaurants near me

In a bowl, combine the crumbs, brown sugar, and granulated sugar.

Add melted salted butter and mix until the mixture resembles wet sand.

2. Form the Bottom Crust

Pour half of the crumb mixture into a springform pan.

Press firmly and evenly to form the bottom crust.

Place the pan in the freezer for 10–15 minutes to set.

3. Make the Whipped Cream

In a large mixing bowl, whip the heavy cream for about 2 minutes.

Add cornstarch and continue whipping until stiff peaks form (about 4–5 minutes total). Set aside.

4. Prepare the Cream Cheese Filling

In another bowl, beat together the cream cheese and granulated sugar until smooth and creamy.

Add lemon juice, vanilla extract, powdered sugar, and sour cream. Mix until light and fluffy.

Gently fold the whipped cream into the cream cheese mixture until fully combined.

5. Assemble the Cheesecake

Remove the pan from the freezer.

Pour the cheesecake filling over the chilled crust and smooth the top to remove air bubbles.

Sprinkle the remaining crumb mixture evenly over the top and press down lightly with a spoon to create a smooth top crust.

6. Chill to Set

Place a piece of parchment paper on top of the cheesecake and press gently to secure the top crust.

Cover the pan with plastic wrap and refrigerate for at least 8 hours or overnight.

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  Serving Suggestions

Top with whipped cream and fresh strawberries for a classic finish.

Add a drizzle of chocolate or caramel sauce if you want extra indulgence.

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  Notes & Tips

This recipe can also be adapted for baked cheesecake. After baking, cool the cake, add the top crumb layer, cover, and refrigerate.

If you don’t have a mixer, a whisk will work — just whip longer.

Cornstarch helps sta

bilize the filling, especially for slicing and storing.

Spaghetti casserole

 Spaghetti casserole 

Here’s a cozy, cheesy, and family-approved recipe blog for **Spaghetti Casserole** — a baked twist on classic spaghetti that’s easy to make and impossible to resist.

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## 🍝🧀 Spaghetti Casserole: A Comfort Food Classic Baked to Perfection

If you love spaghetti and crave that comforting, oven-baked, cheese-pulled goodness — then **Spaghetti Casserole** is about to become a new favorite. This dish takes all the best parts of spaghetti night — savory meat sauce, tender pasta, and gooey cheese — and layers them into one bubbling, golden casserole.

It’s **easy to make ahead**, great for feeding a crowd, and totally freezer-friendly. Think of it as **lasagna’s laid-back cousin** — all the flavor, half the effort!

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## 🧾 Ingredients

* **12 oz spaghetti noodles**, cooked and drained

  *The base of the dish — al dente is best for baking.*

* **1 lb ground beef** (or sausage or turkey)

  *Hearty and flavorful protein layer.*

* **1 small onion**, diced

  *Adds a savory foundation.*

* **2–3 cloves garlic**, minced

  *Classic Italian aroma and depth.*

* **1 jar (24 oz) marinara or spaghetti sauce**

  *Use your favorite brand or homemade.*

* **1 tsp Italian seasoning**

  *For that herby, comforting flavor.*

* **½ tsp salt and pepper**, to taste

* **1 cup ricotta or cottage cheese** *(optional for creaminess)*

* **2 cups shredded mozzarella cheese**

  *The star of the show — melty and stretchy.*

* **½ cup grated Parmesan cheese**

  *For richness and golden topping.*

* **Chopped parsley or basil**, for garnish (optional)

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## 👩‍🍳 Instructions

### 🔹 1. Cook the Pasta

* Boil spaghetti in salted water until just al dente.

* Drain and set aside. Toss with a bit of oil to prevent sticking.

### 🔹 2. Prepare the Meat Sauce

* In a skillet, brown ground beef and onion over medium heat until fully cooked.

* Add garlic, salt, pepper, and Italian seasoning.

* Stir in marinara sauce and let it simmer for 5–10 minutes.

### 🔹 3. Mix the Base

* In a large bowl, combine cooked spaghetti, half the meat sauce, and (optional) ricotta or cottage cheese.

* Stir until well coated.

### 🔹 4. Layer the Casserole

* Preheat oven to **375°F (190°C)**.

* In a greased 9x13" baking dish:

  1. Spread half of the spaghetti mixture.

  2. Add a layer of meat sauce.

  3. Sprinkle 1 cup mozzarella.

  4. Repeat layers.

  5. Top with remaining mozzarella and Parmesan.

### 🔹 5. Bake

* Cover with foil and bake for **20 minutes**.

* Uncover and bake **10–15 more minutes**, until bubbly and golden.

### 🔹 6. Rest and Serve

* Let sit for 5–10 minutes before slicing.

* Garnish with fresh parsley or basil if desired.

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## 🍽️ Serving Suggestions

* Pair with **garlic bread** or **buttery rolls**

* Add a crisp **Caesar or garden salad** on the side

* Serve with extra **warm marinara** for sauce lovers

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## 💡 Tips & Variations

* **Cheesy upgrade**: Add provolone or fontina for extra richness.

* **Veggie boost**: Layer in spinach, mushrooms, or zucchini.

* **Spicy twist**: Use spicy Italian sausage or add red pepper flakes.

* **Make ahead**: Assemble and refrigerate up to 2 days before baking.

Parmesan chicken

 Parmesan chicken

## 🧀🍗 Parmesan Chicken: Crispy, Juicy, and Loaded with Flavor

**Parmesan Chicken**, also known as **Chicken Parmigiana**, is one of those timeless dishes that’s just as at home on a cozy weeknight table as it is at a family celebration. It features tender chicken breasts that are breaded with a flavorful Parmesan crust, pan-fried or baked to golden perfection, then topped with marinara sauce and melted cheese.

Served over pasta, on a sandwich, or alongside veggies — it’s comfort food at its best.

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## 🧾 Ingredients

### For the Chicken:

* **2 large boneless, skinless chicken breasts**

  *Pounded to even thickness or sliced into cutlets.*

* **½ cup all-purpose flour**

  *Helps the egg and crumbs stick for a crispy crust.*

* **2 large eggs**, beaten

  *Creates a sticky surface for the breadcrumbs.*

* **¾ cup Italian-style breadcrumbs**

  *Adds crunch and seasoning.*

* **½ cup grated Parmesan cheese**

  *Gives the chicken its rich, salty flavor.*

* **Salt and black pepper**, to taste

* **1 teaspoon garlic powder** *(optional)*

* **2 tablespoons olive oil**

  *For pan-frying the chicken (or use more for shallow fry).*

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### For Topping:

* **1 cup marinara sauce**

  *Rich and tomatoey — choose your favorite.*

* **1 cup shredded mozzarella cheese**

  *Melts beautifully over the saucy chicken.*

* **2 tablespoons fresh basil or parsley**, chopped *(optional garnish)*

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## 👩‍🍳 Instructions

### 🔹 1. Prep the Chicken

* Slice the chicken breasts in half horizontally to create 4 thinner cutlets.

* Season with salt, pepper, and garlic powder on both sides.

### 🔹 2. Bread the Chicken

* Set up 3 bowls:

  1. Flour

  2. Beaten eggs

  3. Breadcrumbs mixed with Parmesan

* Dredge each piece of chicken in flour → dip in egg → coat in breadcrumb mixture. Press to adhere well.

### 🔹 3. Cook the Chicken

* Heat olive oil in a large skillet over medium heat.

* Add chicken and cook for **3–4 minutes per side**, until golden brown and cooked through.

* Transfer to a paper towel-lined plate or baking dish.

### 🔹 4. Top and Bake

* Preheat oven to **400°F (200°C)**.

* Place cooked chicken in a baking dish, spoon **marinara sauce** over each piece, then top with **mozzarella**.

* Bake for **10–12 minutes**, or until cheese is bubbly and slightly browned.

### 🔹 5. Garnish and Serve

* Sprinkle with **fresh basil or parsley** and serve hot!

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## 🍽️ Serving Suggestions

* Over a bed of **spaghetti or penne pasta**

* Tucked into a crusty roll for a **Chicken Parm sandwich**

* With a side of **garlic bread** and **Caesar salad**

* Serve with **roasted vegetables** for a lighter option

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## 💡 Tips & Variations

* **Baked version**: Skip frying and bake breaded chicken at 425°F for 20 minutes before adding sauce and cheese.

* **Gluten-free**: Use GF flour and breadcrumbs.

* **Spicy kick**: Add a pinch of red pepper flakes to the marinara.

* **Crispier option**: Broil for 2 minutes after baking to brown the cheese topping.