Why I Love This Recipe

This recipe comes from one of my favorite cookbooks from the 1970s. What drew me to this recipe was that it was simple. You don’t have to cook the rice ahead of time. You do brown the ground beef first, but after that it’s an easy mix together and bake kind of dinner.

The two cream soups turn into a rich, creamy sauce as it bakes, and the rice soaks up all that flavor. Then the chow mein noodles on top add a salty crunch that makes every bite fun. It’s creamy and simple, and both of my boys loved it.

It’s also the kind of dinner you can make from pantry staples. If you have a pound of ground beef in the fridge and a couple of cans of soup in the cupboard, supper is almost done.

Ingredient Notes

• Ground beef: One pound, browned with the onion and drained well. An 80/20 or 85/15 blend gives good flavor. Be sure to drain the fat so the casserole isn’t greasy. Ground turkey works too.
• Onion: One small onion, chopped. It cooks with the beef so it’s soft and sweet by the time it goes in the casserole.
• Uncooked rice: Use regular long-grain white rice. Don’t swap in instant or minute rice, since it will turn mushy with this much liquid and bake time. Brown rice needs more water and a longer bake, so I don’t recommend it for this recipe without adjusting.
• Cream of mushroom soup: One 10.5 oz can, undiluted. I like to use a brand with simple ingredients, or you can make my Homemade Cream of Mushroom Soup instead (about 1 1/4 cups).
• Cream of chicken soup: One 10.5 oz can, undiluted. If you only have one kind on hand, two cans of cream of mushroom work fine.
• Water: Two cups. This is what cooks the rice, so measure it rather than eyeballing it.
• Ground pepper: Just 1/8 teaspoon. The soups are already salty, so taste before adding any salt.
• Chow mein noodles: One 5 oz can of the crunchy, fried kind. If you can’t find them, French fried onions or crushed buttery crackers make a nice crunchy topping.

How to Make Hamburger Rice Casserole

The two things that matter most here are using regular uncooked rice (not instant) and spreading the rice evenly in the pan so it’s all covered by liquid and cooks the same.

Step 1: Preheat the oven to 350°F. Grease a 9 inch square baking pan. In a skillet over medium heat, cook the ground beef and onion until the beef is no longer pink. Drain the fat.

Step 2: Rinse the rice in a strainer and drain well. In a bowl, combine the rice, both soups, water, and pepper. Stir in the beef and onion. Spread the mixture evenly in the baking pan.

Step 3: Sprinkle the chow mein noodles over the top.

Step 4: Bake uncovered for 50 minutes, until the rice is tender. Let rest 5 to 10 minutes before serving.

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Hamburger Rice Casserole

A creamy, vintage ground beef and rice casserole where the uncooked rice bakes right in the sauce under a crunchy chow mein noodle topping.

Course Dinner

Cuisine American

Keyword hamburger rice casserole

Prep Time 15 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 6 servings

Calories 329kcal

Author Lynette Rice

Equipment

• 9 inch square baking pan

Ingredients

• 1 lb ground beef
• 1 small onion chopped
• 1 Cup uncooked long-grain white rice rinsed
• 10.5 oz cream of mushroom soup
• 10.5 oz cream of chicken soup
• 2 Cups water
• 1/8 teaspoon ground pepper
• 1 can chow mein noodles

Instructions

• Preheat the oven. Heat the oven to 350°F and grease a 9 inch square baking pan.
• Brown the beef and onion. Cook the ground beef and chopped onion in a skillet over medium heat, breaking up the meat, until no pink remains and the onion is soft. Drain the fat.
• Rinse the rice. Rinse the rice in a fine mesh strainer under cool water until the water runs mostly clear, then drain well.
• Mix it together. In a large bowl, stir together the rice, cream of mushroom soup, cream of chicken soup, water, and pepper. Stir in the cooked beef and onion.
• Fill the pan. Pour the mixture into the baking pan and spread it into an even layer, making sure the rice is under the liquid.
• Add the topping. Sprinkle the chow mein noodles evenly over the top.
• Bake. Bake uncovered for 50 minutes, until the rice is tender and the liquid is absorbed. Let it rest 5 to 10 minutes before serving.

Notes

• Use regular long-grain white rice, not instant.
• If the rice is still firm after 50 minutes, cover with foil and bake 10 minutes more.
• Homemade cream of mushroom soup can replace the canned soup.

Nutrition

Serving: 1serving | Calories: 329kcal | Carbohydrates: 33g | Protein: 21g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 56mg | Sodium: 754mg | Potassium: 392mg | Fiber: 1g | Sugar: 1g | Vitamin A: 91IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 3mg

The post Hamburger Rice Casserole appeared first on Cleverly Simple.

Why I Love This Recipe

I was thumbing through my local Amish cookbook when I stumbled on a pancake pizza recipe, and I thought to myself, this looks so good. I didn’t follow it exactly. I tested my own version using what I had on hand, and it came together fast. It was SO good.

It’s quick enough for a busy morning, since the pancake crust bakes while you scramble the eggs. It’s full of flavor, with salty bacon, sharp cheddar, and a drizzle of sweet maple syrup on every slice. And it’s hearty enough that I think it makes a great breakfast for dinner, too.

Ingredient Notes

• Salted butter: Melting it in the hot skillet gives the pancake crust crisp, golden edges. Unsalted works fine too.
• Pancake mix: Use a “complete” mix that only needs water. If your mix calls for eggs and milk, use 1½ cups of mix and follow the box for the rest. I used Krusteaz, but any pancake mix that only needs water will work.
• Bacon: Cook the bacon your favorite way, then chop it. It only warms through in the oven, so it needs to be fully cooked first. I used precooked bacon I had chopped and tucked away in the freezer, which makes this even quicker. Cooked, crumbled breakfast sausage works great in its place.
• Cheddar cheese: Shredding your own melts more smoothly, but bagged shredded cheddar works. A Colby jack or Mexican blend also works.
• Eggs, milk, and salt: The milk keeps the scrambled eggs soft and tender. Add a pinch of black pepper if you like.
• Maple syrup: Real maple syrup is best here. Warm it up before drizzling if you’d like.

Step by Step How to Make Breakfast Pizza

Step 1: Preheat oven to 375°F. Add the butter to a 12 inch cast iron skillet and place it in the oven while it preheats. Whisk together the pancake mix and water. Carefully remove the hot skillet, swirl the melted butter to coat the bottom, and pour in the batter, spreading it to the edges. Bake 8 to 10 minutes, until a toothpick inserted in the center comes out clean.

Step 2: While it bakes, whisk the eggs, milk, and salt. Scramble in a greased skillet over medium heat until soft and not quite done.

Step 3: Top the baked pancake with ½ cup cheddar, then the scrambled eggs, the remaining 1 cup cheddar, and the bacon.

Step 4: Bake about 10 minutes more, until the cheese is fully melted. Slice and serve warm, drizzling maple syrup over each slice.

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Breakfast Pizza

A fluffy pancake crust baked in a cast iron skillet and topped with soft scrambled eggs, cheddar, bacon, and a drizzle of maple syrup.

Course Breakfast

Cuisine American

Keyword breakfast pizza

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 8 slices

Calories 282kcal

Author Lynette Rice

Equipment

• 12-inch cast iron skillet (or oven-safe 12-inch skillet)
• Additional skillet for scrambling eggs (any size)
• Mixing bowl, small bowl, and whisk

Ingredients

• 2 Tablespoons salted butter
• 1½ Cups complete pancake mix
• 1 Cup water
• 4 strips bacon cooked your favorite way and chopped (precooked works too)
• 1½ Cups shredded cheddar cheese divided
• 5 large eggs
• ¼ Cup milk
• ½ teaspoon salt
• ¼ Cup maple syrup for serving

Instructions

• Heat the skillet. Preheat the oven to 375°F. Add the butter to a 12-inch cast iron skillet and set it in the oven while it preheats so the butter melts.
• Make the pancake crust. Whisk the pancake mix and water until the big lumps disappear. A few small lumps are fine. Carefully take the hot skillet out, swirl the butter to coat the bottom, and pour in the batter. Spread it to the edges.
• Bake the crust. Bake 8 to 10 minutes, until a toothpick inserted in the center comes out clean.
• Scramble the eggs. While the crust bakes, whisk the eggs, milk, and salt. Pour into a separate greased skillet (any size works) over medium heat and scramble until soft and just shy of done. They finish cooking in the oven.
• Add the toppings. Sprinkle ½ cup cheddar over the baked crust. Top with the eggs, the remaining 1 cup cheddar, and the bacon.
• Bake again. Return to the oven for about 10 minutes, until the cheese is fully melted.
• Slice and serve. Cut into 8 slices and drizzle each slice with maple syrup right before serving.

Notes

• Cook the eggs until just soft. They finish cooking in the oven.
• Drizzle syrup on individual slices, not the whole pizza, so leftovers keep better.
• This makes great leftovers. Store in the fridge for up to 3 days and reheat in the microwave.

Nutrition

Serving: 1slice | Calories: 282kcal | Carbohydrates: 15g | Protein: 12g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 156mg | Sodium: 545mg | Potassium: 159mg | Fiber: 0.5g | Sugar: 7g | Vitamin A: 526IU | Vitamin C: 0.1mg | Calcium: 244mg | Iron: 1mg

The post Breakfast Pizza appeared first on Cleverly Simple.

Why I Love This Recipe

Muffins are one of my favorite things to make this time of year because they’re so easy to keep on hand. I bake a batch, we eat a few warm from the oven, and the rest go in the freezer. Then on busy mornings or when someone needs an after school snack, I just pull one out and warm it up. It tastes like it was just baked.

This recipe comes from a little apple recipe cookbook put together by Sauder Village in Ohio back in the 1990s. When I tested it, I found it made more muffins than we needed, so I cut it in half. Somewhere along the way, I halved every ingredient except the apples. It turned out to be a happy little accident! The double amount of apples worked great, with apple in every bite, and I’m not going back.

The sour cream is what makes these special. It keeps the muffins moist for days, and adds just a little tang that balances the sweet apples and cinnamon. The batter comes together in minutes with a mixer, and then the apples get stirred in by hand. It’s the perfect easy apple muffin recipe!

Ingredient Notes

• Apples: I use Granny Smith because they’re easy to find at any grocery store, and their tartness balances the sweet cinnamon sugar. Any firm, crisp apple that holds its shape works too, like Jonathan, Jonagold, or Braeburn. Softer apples like McIntosh and Red Delicious can turn mushy. If you’re in Ohio like me, check out my guide to Ohio apple varieties for baking. You’ll need about 2 medium apples for 2 cups diced. Peel the apples before dicing so you don’t get chewy bits of skin in the soft muffins.
• Sour cream: Full fat gives the best texture. Plain Greek yogurt works as a swap in the same amount.
• Butter: Melted and cooled slightly, so it doesn’t cook the eggs.
• Eggs: Beaten before adding. Room temperature eggs mix in more easily.
• Baking powder and baking soda: This recipe uses both. Make sure they’re fresh, since old leavening is the most common reason muffins come out flat.
• Cinnamon: Used in both the batter and the topping. You can swap in apple pie spice in the batter if you have it.

How to Make Apple Muffins

The two things that matter most here are cutting the apples very small and mixing the batter only until the flour disappears. Over mixing makes muffins tough, and big apple chunks sink and leave wet pockets.

Step 1: Preheat oven to 350°F and lightly grease a nonstick muffin tin. With a mixer, beat together the eggs, butter, sugar, and sour cream.

Step 2: Whisk together the flour, salt, cinnamon, baking soda, and baking powder. Add to the wet ingredients and mix on low by mixer just until combined. Stir in the apples by hand.

Step 3: Fill muffin cups two-thirds full. Mix the topping sugar and cinnamon and sprinkle over the batter.

Step 4: Bake 20 to 25 minutes, until a toothpick comes out clean. Let cool on a cooling rack.

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Apple Muffins

Soft sour cream apple muffins with tiny bits of fresh apple and a crackly cinnamon sugar top, from a vintage cookbook.

Course Snack

Cuisine American

Keyword apple muffins

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Servings 16 muffins

Calories 189kcal

Author Lynette Rice

Equipment

• nonstick muffin tin
• hand mixer

Ingredients

Muffins

• 2 eggs beaten
• ¼ Cup butter melted
• 1 Cup granulated sugar
• 1 Cup sour cream
• 2 ¼ Cups all-purpose flour
• ½ teaspoon salt
• 1 ¼ teaspoons cinnamon
• ½ teaspoon baking soda
• 1 Tablespoon baking powder
• 2 Cups apples peeled and diced, about 2 medium

Topping

• 2 tablespoons sugar
• 1 ½ teaspoons cinnamon

Instructions

• Prep. Preheat the oven to 350°F and lightly grease a nonstick muffin tin.
• Mix the wet ingredients. In a large bowl, beat the eggs, melted butter, sugar, and sour cream with a hand or stand mixer until smooth.
• Add the dry ingredients. In a separate bowl, whisk together the flour, salt, cinnamon, baking soda, and baking powder. Add to the wet ingredients and mix on low speed just until no dry flour remains. The batter will be thick.
• Fold in the apples. Set the mixer aside and gently stir in the diced apples by hand with a spatula.
• Fill the tin. Fill each muffin cup about two-thirds full.
• Add the topping. Mix the sugar and cinnamon for the topping and sprinkle it generously over each muffin.
• Bake. Bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean.
• Cool. Let the muffins rest in the pan for 5 minutes, then move them to a wire rack.

Notes

Cut the apples very small. Freeze cooled muffins up to 3 months; reheat in the microwave 30 to 45 seconds.

Nutrition

Serving: 1muffin | Calories: 189kcal | Carbohydrates: 31g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 37mg | Sodium: 222mg | Potassium: 64mg | Fiber: 1g | Sugar: 16g | Vitamin A: 218IU | Vitamin C: 1mg | Calcium: 70mg | Iron: 1mg

The post Apple Muffins appeared first on Cleverly Simple.

Why I Love This Recipe

I found this recipe tucked in my grandma’s recipe box. It looks like it was cut out of an old magazine, titled “Mom’s Secret Pot Roast,”. I’ve never been a fan of the popular crock pot pot roast that’s made with peppers, and neither is my family. This one is different. The mushroom sauce gives the beef a rich, savory flavor, and just as important, the potatoes and carrots soak up all that flavor too.

I did make a few changes to keep things as simple and pure as possible. I use fresh mushrooms instead of canned because I like them better. I skip the store-bought onion soup packet and mix my own seasoning from pantry spices. And I’m picky about my cream of mushroom soup. I prefer Pacific brand or Kroger’s organic brand because they have simple ingredients, or I make my homemade cream of mushroom soup.

• Hands-off dinner: about 15 minutes of prep, then the crock pot takes over.
• No searing, no extra pans: everything goes straight into the crock pot.
• Its own gravy: the soup and beef juices cook down into a creamy mushroom gravy, no thickening step needed.
• A full meal in one pot: meat, potatoes, and carrots all cook together.

Ingredient Notes

• Chuck roast or shoulder roast: Look for a 3 pound roast with good marbling. The fat and connective tissue melt during the long cook, which is what makes the beef tender. Bottom round or rump roast will work in a pinch, but they’re leaner and can turn out drier.
• Potatoes: I use Yukon Golds because there’s no peeling required and they hold up well during the long cook.
• Carrots: Cut into 2 inch pieces so they don’t turn to mush over a long cook. Baby carrots work too if you want to skip the peeling.
• Fresh mushrooms: White button or baby bella both work, and keeping them whole helps them hold their shape during the long cook. You can use a drained can of mushrooms instead, but fresh has better flavor and texture, in my opinion.
• Cream of mushroom soup: I look for brands with simple ingredients, like Pacific brand or the organic Kroger brand. My homemade cream of mushroom soup makes the equivalent of two cans, so one batch swaps in evenly for both cans.
• Homemade onion soup seasoning: The dried minced onion, beef Better Than Bouillon, onion powder, parsley, celery seed, paprika, and pepper take the place of a store-bought onion soup packet. If you’d rather use a packet, swap in one 1 ounce envelope for all of these. This blend is made just for this pot roast, so it’s a little different from my homemade onion soup mix.
• Salt: You won’t need to add any. The soup and bouillon bring plenty. Taste the gravy at the end and adjust if needed.

Step by Step How to Make

Step 1: Place the beef in the bottom of the crock pot. Top with the potatoes, carrots, and mushrooms.

Step 2: In a bowl, mix the cream of mushroom soup with the dried onion, bouillon, and remaining spices.

Step 3: Spoon the soup mixture evenly over the beef and vegetables. Do not add water.

Step 4: Cover and cook on low for 8 to 10 hours, until the beef is fall-apart tender.

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Pot Roast Recipe

Tender chuck roast, potatoes, carrots, and fresh mushrooms slow cooked all day in a creamy homemade-seasoned mushroom gravy.

Course Main

Cuisine American

Keyword crock pot pot roast

Prep Time 15 minutes minutes

Cook Time 8 hours hours

Servings 6 servings

Calories 642kcal

Author Lynette Rice

Equipment

• 6 quart crock pot

Ingredients

• 3 pounds chuck roast or shoulder roast
• 6 medium Yukon Gold potatoes quartered (no need to peel)
• 6 medium carrots peeled and cut into 2 inch pieces
• 8 ounces whole fresh mushrooms
• 21 oz condensed cream of mushroom soup
• ¼ cup dried minced onion
• 1 tablespoon beef Better Than Bouillon
• ¼ teaspoon onion powder
• ¼ teaspoon dried parsley
• ⅛ teaspoon celery seed
• ⅛ teaspoon paprika
• ⅛ teaspoon ground black pepper

Instructions

• Add the beef. Place the roast in the bottom of a 6 quart crock pot. Keeping the beef on the bottom puts it closest to the heat and lets it sit in the juices as it cooks.
• Layer the vegetables. Top the roast with the potatoes, carrots, and mushrooms.
• Mix the sauce. In a bowl, stir together the cream of mushroom soup, dried minced onion, Better Than Bouillon, onion powder, parsley, celery seed, paprika, and pepper.
• Spoon it over. Spread the soup mixture evenly over the beef and vegetables. Don't add water or broth. The beef and mushrooms release plenty of juice as they cook.
• Cook low and slow. Cover and cook on low for 8 to 10 hours, until the beef pulls apart easily with a fork. Try not to lift the lid; each peek lets out heat and adds cook time.
• Serve. Lift out the beef and vegetables, stir the gravy, and spoon it over the top.

Notes

• If the vegetables are done at 8 hours, remove them and keep warm. Turn the crock pot to high and cook until the beef is fall-apart tender. Cutting the beef into smaller pieces also helps it get there faster.
• Swap the dried onion, bouillon, and spices for one 1 ounce packet of onion soup mix if you prefer.

Nutrition

Serving: 1serving | Calories: 642kcal | Carbohydrates: 44g | Protein: 53g | Fat: 29g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 2g | Cholesterol: 161mg | Sodium: 952mg | Potassium: 1950mg | Fiber: 6g | Sugar: 6g | Vitamin A: 10245IU | Vitamin C: 40mg | Calcium: 92mg | Iron: 7mg

The post Pot Roast Recipe (Crock Pot) appeared first on Cleverly Simple.

Why I Love This Recipe

Cabbage soup may not be the prettiest but it is one of the easiest and most budget-friendly soups you can make. There are only 6 ingredients, and most of them are probably already in your kitchen. A head of cabbage is inexpensive, and the long, slow cook turns it into something that tastes like you worked much harder than you did.

This recipe comes from the church cookbook I grew up with. The first time I made it, I followed the recipe exactly as written, and it called for more butter than it needed. Sometimes too much of a good thing gets in the way. So I tested it again with just 2 tablespoons of butter, and the cabbage caramelized much more easily. That golden color on the cabbage is where all the flavor in this soup comes from. This soup is SO good. I cannot wait to make it again.

Ingredient Notes

• Cabbage: Plain green cabbage works best. Two pounds is about one small to medium head, so weigh it in the produce section if you can. You can also use two 1-pound bags of coleslaw mix. It’s cut thinner and will brown faster, so keep an eye on it. I prefer to make this with fresh cabbage.
• Salted butter: Adds richness and helps the cabbage brown. If you only have unsalted butter, use it and taste for salt at the end.
• Sugar: Just 1 tablespoon. It doesn’t make the soup sweet. It helps the cabbage caramelize faster and more evenly. You can leave it out, but the browning will take longer.
• Better Than Bouillon Chicken Base: To use boxed or canned broth instead, swap the bouillon and water for 7 cups of chicken broth. Use vegetable base or vegetable broth for a meatless soup.
• Water: Plain tap water is fine since the bouillon provides the flavor.
• Salt and pepper: Bouillon is already salty, so taste the soup near the end of simmering before adding more.

How to Prep the Cabbage

Chopping the cabbage is the only real prep in this recipe, and it takes about 5 to 10 minutes.

1. Clean it. Pull off any wilted or damaged outer leaves and rinse the head under cool water.
2. Quarter it. Set the cabbage on a cutting board and cut it in half through the core, then cut each half in half again.
3. Remove the core. Cut the hard, white core out of each quarter at an angle and discard it.
4. Slice and chop. Lay each quarter flat and slice it into thin strips. Then chop the strips into bite-size pieces.

It will look like a lot of cabbage, but it cooks down by more than half.

Step by Step How to Make

Step 1: Melt the butter in a large heavy-bottomed pot or Dutch oven over medium heat. Add the cabbage and stir until it’s coated in butter. Sprinkle the sugar over the cabbage.

Step 2: Turn the heat to low and cook for 45 minutes, stirring about every 5 minutes, until the cabbage is golden and reduced by at least half. Don’t let it burn. This picture shows the cabbage as it just starts the browning process.

Step 3: Stir in the bouillon, water, salt, and pepper, scraping up the browned bits from the bottom of the pot. Cover and simmer on low for 2 hours, stirring occasionally.

Step 4: Taste, adjust the seasoning, and serve warm.

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Cabbage Soup

A simple, old-fashioned soup of butter-caramelized cabbage simmered in chicken broth, made with just 6 ingredients.

Course Main, Soup

Cuisine American

Keyword cabbage soup

Prep Time 15 minutes minutes

Cook Time 2 hours hours 45 minutes minutes

Servings 8 servings

Calories 60kcal

Author Lynette Rice

Equipment

• 5 quart stockpot

Ingredients

• 2 pounds green cabbage finely chopped (about 1 small to medium head)
• 2 tablespoons salted butter
• 1 tablespoon sugar
• 2 tablespoons plus 1 teaspoon Better Than Bouillon Chicken Base
• 7 cups water
• 3/4 teaspoon salt
• 1/4 teaspoon ground black pepper

Instructions

• Melt the butter. In a 5-quart or larger heavy-bottomed pot or Dutch oven, melt the butter over medium heat.
• Coat the cabbage. Add the chopped cabbage and stir until it's coated with butter. Sprinkle the sugar over the cabbage and stir. Turn the heat down to low. Cook for 45 minutes, stirring about every 5 minutes. The cabbage is ready when it's golden to light brown, soft, reduced by at least half, and smells sweet.
• Add the broth ingredients. Stir in the bouillon, water, salt, and pepper. Scrape the bottom of the pot with a wooden spoon to loosen any browned bits.
• Simmer. Cover the pot and simmer on low for 2 hours, stirring occasionally. You want small, gentle bubbles, not a rolling boil.
• Taste and serve. Taste the broth and adjust the salt and pepper if needed. Serve warm.

Notes

• Swap the bouillon and water for 7 cups of chicken broth if you prefer.
• The cabbage is ready to add the broth when it’s golden to light brown, soft, reduced by at least half, and smells sweet. If it’s browning too fast or sticking, add a tablespoon of water and scrape the bottom. If it hasn’t started to color after 20 minutes, turn the heat up to medium-low.
• Refrigerate for 3 to 4 days or freeze for up to 3 months.

Nutrition

Serving: 1serving | Calories: 60kcal | Carbohydrates: 8g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 277mg | Potassium: 197mg | Fiber: 3g | Sugar: 5g | Vitamin A: 199IU | Vitamin C: 42mg | Calcium: 76mg | Iron: 1mg

The post Cabbage Soup Recipe appeared first on Cleverly Simple.

Try my homemade blackberry syrup or blueberry syrup for a fruity finish, or my raspberry sauce if you want something a little tart with your pancakes.

Why I Love This Recipe

I found this recipe tucked inside a cookbook that’s over 50 years old. Back then it was called “buttermilk hot cakes,” but the second I read the ingredient list, I knew exactly what I’d stumbled onto. I copied it down and got to mixing.

The first time I made it, I actually left out the baking powder by accident and the pancakes still turned out great. Then, on the second test I forgot the butter. Again, they were good but I wanted to try them again. When I retested the recipe properly, I found that adding a touch of baking powder alongside the baking soda made an even taller and fluffier So that’s the version I’m sharing with you here.

One thing that really sets this recipe apart is the yield. A single batch makes a generous 17 hearty fluffy pancakes, which is more than most recipes you’ll find. That means you can actually feed a crowd, or make one batch and freeze the extras for busy mornings later in the week. If you’ve been searching for a buttermilk pancake recipe that’s dependable, makes plenty, and tastes like it came straight out of grandma’s kitchen, this is the one.

Ingredient Notes

• Eggs – Beaten first, so they blend smoothly into the buttermilk instead of cooking into little streaks on the griddle.
• Buttermilk – This is the star of the recipe. Its acidity is what activates the baking soda and gives you fluffy buttermilk pancakes. In a pinch, you can stir 2 tablespoons of vinegar or lemon juice into 2 cups of regular milk and let it sit for 5 minutes, but the real thing gives you a better rise and a better tang.
• Baking soda – Reacts with the buttermilk’s acidity to help the pancakes rise.
• All-purpose flour – Sifted together with the salt and sugar so everything distributes evenly through the batter.
• Baking powder – Added after retesting this recipe, baking powder works alongside the baking soda to give you a taller, more consistent rise from batch to batch.
• Salt – Balances the sweetness and brings out the tang of the buttermilk.
• Sugar – Just a touch, for flavor rather than sweetness.
• Butter, melted – Stirred into the batter for richness, and also what you’ll use to prep the griddle or skillet.

Step by Step How to Make Buttermilk Pancakes

Step 1: In a large bowl, combine the beaten eggs, buttermilk, and baking soda. Stir well.

Step 2: In a separate bowl, sift together the flour, baking powder, salt, and sugar. Add the flour mixture and melted butter to the buttermilk mixture, stirring just until combined.

Step 3: Preheat a heavy-bottomed griddle or iron skillet and brush it with butter. Drop the batter by ¼ cupfuls onto the hot, buttered griddle.

Step 4: Cook until browned on both sides, flipping once. Serve hot.

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Buttermilk Pancakes

This old fashioned buttermilk pancakes recipe is tested and retested for a tall, fluffy, tender stack every time, and it makes a generous 17 pancakes.

Course Breakfast

Cuisine American

Keyword buttermilk pancakes

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 17 pancakes

Calories 111kcal

Author Lynette Rice

Equipment

• Heavy Bottomed Skillet

Ingredients

• 2 eggs beaten
• 2 Cups buttermilk
• 1 teaspoon baking soda
• 2 ¼ Cup all purpose flour
• 2 teaspoon baking powder
• 1 teaspoon salt
• 2 teaspoons sugar
• ¼ cup butter melted + more for heated griddle

Instructions

• Mix wet ingredients. In a large bowl, combine the beaten eggs, buttermilk, and baking soda. Stir well.
• Sift dry ingredients. In a separate bowl, sift together the flour, salt, sugar, and baking powder.
• Combine batter. Add the flour mixture and 1/4 Cup melted butter to the buttermilk mixture, stirring just until combined.
• Preheat griddle. Preheat a heavy-bottomed griddle or iron skillet to medium heat and brush it with butter.
• Portion batter. Drop the batter by ¼ cupfuls onto the hot, buttered griddle. Turn the heat down if you find your pancakes are browning too quickly.
• Cook pancakes. Cook until browned on both sides, flipping once. Serve hot.

Notes

• Don’t overmix.  A few lumps in the batter are fine and will give you a lighter pancake.
• Keep the griddle at medium heat. Too hot and the outside browns before the inside cooks through; too low and you lose that golden color.
• Wait for the bubbles. Flip each pancake once bubbles form across the surface and the edges look set. That’s your cue it’s ready to turn.
• Keep finished pancakes warm in a 200°F oven on a baking sheet while you cook the rest of the batch.
• Freeze extras. Cooled pancakes freeze well for up to a month; reheat straight from frozen in the toaster or oven.

Nutrition

Serving: 1pancake | Calories: 111kcal | Carbohydrates: 15g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 30mg | Sodium: 260mg | Potassium: 64mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 158IU | Calcium: 39mg | Iron: 1mg

The post Buttermilk Pancakes appeared first on Cleverly Simple.

I created this recipe after my family fell in love with my weeknight favorite, one pan sausage pasta.

Why I Love This Recipe

I love a recipe that takes two family favorites, taco night and spaghetti night. This one starts the same way a good pot of chili or a pan of taco meat does, browning sausage with onion, but instead of stopping there, the noodles go right into the skillet with the tomatoes and simmer until they’ve soaked up all that taco-seasoned flavor. No separate pot for pasta, no draining anything at the sink.

The sausage adds more flavor than plain ground beef would (it’s also better on the budget right now), the Rotel keeps things from tasting flat, and a big handful of cheddar melted in at the end makes it taste like more effort than it actually is. This taco spaghetti recipe has become one my family asks for on repeat, and I don’t mind a bit. It’s ready in about 35 minutes, start to finish.

Ingredient Notes

Here’s what goes into this taco spaghetti, along with a few substitution notes:

• Ground sausage: I like the flavor sausage brings here, but ground beef or ground turkey both work fine if that’s what you have on hand.
• Onion: Diced yellow or white onion both work. In a pinch, 1 tablespoon of dried minced onion or onion powder can stand in.
• Taco seasoning: Use a store-bought packet or your own homemade blend. Either is fine, just taste and adjust the salt if your blend is different from mine.
• Rotel tomatoes: These bring the diced tomatoes and green chilies together in one can. If you want more heat, reach for the “hot” variety; for a milder dish, use “mild” or plain diced tomatoes in its place.
• Diced tomatoes: Don’t drain either can of tomatoes. The liquid, plus the water, is what cooks the noodles right in the sauce.
• Spaghetti noodles: Break the noodles in half so they fit the skillet and are easier to stir. Other sturdy pasta shapes, like penne or rotini, can be swapped in using the same amount.
• Cheddar cheese: Shred your own block of cheese if you can. It melts smoother than the pre-shredded bags, which are coated in anti-caking starch.
• Cilantro: Adds a fresh finish, but leave it off (or swap in sliced green onion) if cilantro isn’t your family’s favorite.

Step by Step How to Make Taco Spaghetti

Step 1: Heat the olive oil in a large skillet over medium heat. Brown the sausage and onion until the meat is no longer pink and the onion is soft.

Step 2: Stir in the taco seasoning, Rotel, diced tomatoes, pepper, noodles, and water. Bring to a boil.

Step 3: Reduce heat to low, cover, and simmer 15 minutes, stirring occasionally, until the noodles are tender.

Step 4: Remove from heat and stir in half the cheese until melted. Top with the remaining cheese and cilantro, then serve.

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Taco Spaghetti

This Taco Spaghetti recipe is a one-pan dinner that browns seasoned sausage and onion, then simmers broken spaghetti noodles right in the skillet with tomatoes and Rotel until saucy, cheesy, and ready to serve.

Course Main

Cuisine American

Keyword taco spaghetti

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Servings 8 servings

Calories 563kcal

Author Lynette Rice

Equipment

• 6 quart skillet or stockpot

Ingredients

• 2 tablespoons olive oil
• 1 pound ground sausage
• 1/2 cup onion diced
• 1/4 cup taco seasoning or one packet
• 1/2 teaspoon ground pepper
• 10 oz can Rotel tomatoes un-drained
• 14.5 oz can diced tomatoes un-drained
• 16 oz spaghetti noodles broken in half
• 5 cups water
• 8 oz cheddar cheese shredded
• 1/2 cup cilantro chopped

Instructions

• Heat the olive oil in a large skillet over medium heat. Brown the sausage and onion until the meat is no longer pink and the onion is soft and translucent.
• Add the taco seasoning, Rotel, diced tomatoes, pepper, spaghetti noodles, and water. Bring to a boil over high heat. Once boiling, reduce to low, cover, and simmer for 15 minutes, stirring often.
• Remove from the heat and stir in half of the cheese. Sprinkle the remaining cheese and cilantro on top and serve.

Notes

• Use a large (6-quart) skillet or stock pot so the noodles have room to cook evenly.
• Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave, adding a splash of water if the sauce has thickened.

Nutrition

Serving: 1serving | Calories: 563kcal | Carbohydrates: 52g | Protein: 23g | Fat: 29g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 69mg | Sodium: 1225mg | Potassium: 474mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1190IU | Vitamin C: 13mg | Calcium: 269mg | Iron: 3mg

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Need a side to go with it? My Instant Pot Mashed Potatoes or Crockpot Mashed Potatoes are perfect for soaking up all that tomato gravy.

Key Takeaways: Swiss Steak Recipe

• Prep time: 30 minutes
• Cook time: 90 minutes
• Total time: 2 hours
• Yield: 8 servings
• Texture: Fork-tender braised round steak in a rich, slightly sweet tomato gravy.
• Difficulty: Easy. No special skills needed, just pounding, browning, and a long, slow bake.

Why You’ll Love This Recipe

As you know, I have a soft spot for old cookbooks. I found the cookbook I found this recipe in years ago at an antique store, and it’s been one of my luckiest finds yet. This Swiss steak recipe was tucked in among the beef dishes, and the second I made it, I understood why it earned a spot in someone’s kitchen decades ago.

It’s not a fussy recipe, just a patient one. The oven does most of the work after you brown the steak on the stovetop, and let it braise for an hour and a half. It’s and easy to make kid-friendly recipe perfect for a regular oven, an electric skillet, or a slow cooker. The leftovers are delicious too!

Recipe Ingredients

• Dry mustard, salt, pepper, and flour: This is your seasoned dredge for the steak.
• Round steak, cut into 4 oz slices: An economical cut that turns tender with a good pounding and a long, slow braise. If you’d rather save a little on the meat, buy a round roast and slice it yourself.
• Oil: I use avocado oil, but olive oil or shortening both work well for browning.
• Sliced onion and diced carrots: For kids (or picky eaters) who don’t love the texture, dice them very fine instead. You’ll still get all the flavor.
• Worcestershire sauce and brown sugar: This pair gives the tomato gravy its depth and a touch of sweetness to balance the acidity.
• Crushed tomatoes : My preference for this recipe, though diced tomatoes work as a substitution if that’s what you have on hand.

How to Make Swiss Steak

Step 1: Preheat your oven to 300˚ F. In a small flat bowl or plate, mix together the dry mustard, salt, pepper and flour. Set aside.

Step 2: Coat each slice of round steak in the flour mixture. Pound with a meat mallet until about ½ inch thick, a sheet of plastic wrap over the meat keeps less messy. No mallet? Puncture the meat all over with a fork first, then pound it with a rolling pin. Re-coat the meat in the flour mixture until it’s all used up.

Step 3: Heat the oil in your skillet over medium-high heat. Brown each slice of steak until golden, working in batches so you don’t crowd the pan, and set the browned pieces aside. I usually need to add a little more oil partway through to keep getting that good golden color.

Step 4: Add about ¼ cup of the sliced onion and ¼ cup of the crushed tomatoes to the bottom of the skillet, scraping up any browned bits stuck to the pan. That’s where a lot of the flavor is. Layer the browned steak back in, then add the remaining ingredients on top in order. Cover and bake for 90 minutes, or until the steak reaches an internal temperature of 160°F. Serve hot.

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Swiss Steak Recipe

This old-fashioned Swiss steak features fork-tender round steak braised low and slow in a rich tomato gravy with onions and carrots, turning an economical cut of beef into a comforting, from-scratch family dinner.

Course Main

Cuisine American

Keyword swiss steak recipe

Prep Time 30 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Servings 8 servings

Calories 386kcal

Author Lynette Rice

Equipment

• large heavy bottom stockpot
• meat mallet

Ingredients

• 1 ½ teaspoons dry mustard
• 1 ½ teaspoons salt
• ½ teaspoon black pepper
• ¾ Cup all purpose flour
• 3 lb round steak cut into 4 oz slices
• 3 Tablespoons oil I used avocado oil, you could also use olive oil or shortening
• 1 ½ Cups sliced onion
• 2 large carrots diced
• 2 Tablespoons Worcestershire sauce
• 2 Tablespoons brown sugar
• 21 oz can of crushed tomatoes

Instructions

• Preheat oven to 300°F.
• Mix Dry Ingredients: In a small flat bowl or plate, mix together the dry mustard, salt, pepper, and flour. Set aside.
• Coat the Steak: Coat each slice of round steak in the flour mixture. Pound with a meat mallet until ½ inch thick. (No mallet? Puncture the meat with a fork, then pound with a rolling pin.) Re-coat the meat until all the flour mixture is gone.
• Brown the Steak: Heat the oil in a heavy-bottomed skillet. Brown each slice of steak in the oil until golden brown, removing each piece as it finishes and continuing until all slices are browned.
• Assemble: Add about ¼ cup of onion slices and ¼ cup of crushed tomatoes to the bottom of the skillet, scraping the bottom to release the browned bits. Add the steak, then the remaining ingredients, in order.
• Bake: Cover and bake at 300°F for 90 minutes, or until the meat reaches an internal temperature of 160°F. Serve hot.

Notes

• Use plastic wrap to cover the meat when pounding for less mess.
• Dice the onion and carrot very fine if your family is picky about texture.
• Works in an electric skillet, or as a slow cooker recipe (2–3 hours on high after breading).
• Diced tomatoes can substitute for crushed tomatoes.
• A round roast, sliced by hand, can substitute for pre-cut round steak to save on cost.

Nutrition

Serving: 1serving | Calories: 386kcal | Carbohydrates: 23g | Protein: 42g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 107mg | Sodium: 699mg | Potassium: 964mg | Fiber: 3g | Sugar: 9g | Vitamin A: 2713IU | Vitamin C: 11mg | Calcium: 82mg | Iron: 6mg

The post Swiss Steak Recipe appeared first on Cleverly Simple.

Why You’ll Love This Upside Down Pizza Recipe

What makes this recipe stand out is how it skips the usual dough. Instead, a quick pourable batter takes its place, baking into a soft, golden crust that’s crisp around the edges and tender underneath. There’s no waiting for yeast or rolling out dough, which means dinner comes together fast.

I found this upside down pizza recipe tucked inside my grandma’s old recipe box, cut neatly from a yellowed newspaper clipping. One bite in, and I understood why she saved it. It’s simple, hearty, and full of that familiar pizza flavor we all love.

I like to crisp the pepperoni in a skillet before adding it to the pan, just like Grandma’s note suggested. It gives the finished pizza a deeper, smoky flavor that reminds me of a good pizzeria slice. The cheese melts right into the sauce, and the edges puff up beautifully in the oven.

This skillet pizza is best served warm, straight from the pan after it’s had a few minutes to rest. It slices easily and holds together just right. If you love the nostalgic flavor of school pizza or the hearty comfort of a deep dish pizza recipe, this one fits right in.

How to Make Upside Down Pizza

Preparation

Preheat the oven to 425°F and grease a 12-inch cast iron skillet, making sure to coat the bottom and sides well. Measure out all ingredients before starting so everything is ready to go. If you’d like extra flavor, lightly crisp the pepperoni in a skillet and set aside.

Step 1 – Mix the Batter

In a medium mixing bowl, whisk together the flour, salt, oregano, and black pepper. Add the eggs and milk, then whisk until the batter is smooth and pourable with no lumps. The mixture should be similar to pancake batter in consistency.

Step 2 – Pour and Layer

Pour the batter into the prepared skillet, spreading it evenly to cover the bottom. Arrange the pepperoni slices in a single layer over the batter. Drizzle the pizza sauce evenly on top, then sprinkle the shredded mozzarella over the sauce.

Step 3 – Bake Until Golden

Place the skillet in the preheated oven and bake for 25–30 minutes. The edges should turn golden brown, and the center should be set when gently pressed. If the cheese starts to brown too quickly, you can loosely cover the skillet with foil.

Step 4 – Cool and Serve

Remove the skillet from the oven and let the pizza cool for about 20 minutes. This resting time helps the crust firm up and makes slicing easier. Serve warm for the best texture and flavor.

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Upside Down Pizza

This upside down pizza is one of those recipes that feels both clever and comforting. The pourable pizza dough bakes into a soft, golden crust that holds all the cheesy, saucy goodness on top. It’s my go-to when I want pizza night to feel effortless.

Course Dinner

Cuisine American

Keyword upside down pizza

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Servings 8 slices

Calories 147kcal

Author Lynette Rice

Equipment

• 12 inch cast iron pan

Ingredients

• 1 Cup all purpose flour
• 1 teaspoon salt
• 1 teaspoon dried oregano
• 1/8 teaspoon black pepper ground
• 2 eggs large
• 2/3 Cup milk
• 10 pepperoni slices
• 1 Cup pizza sauce
• 1 Cup mozzarella shredded

Instructions

• Preheat and Prepare Pan: Preheat oven to 425˚F. Grease a 12-inch cast iron skillet thoroughly, including the sides.
• Mix Batter Smoothly: In a medium bowl, whisk together flour, salt, oregano, pepper, eggs, and milk until the batter is smooth and pourable.
• Pour and Layer Ingredients: Pour batter into the skillet, spreading evenly. Add a single layer of pepperoni, drizzle with pizza sauce, and sprinkle evenly with mozzarella cheese.
• Bake Until Golden Brown: Bake for 25–30 minutes, until the edges are golden brown and the center is set.
• Cool and Serve: Let cool for 20 minutes before slicing. Serve warm for best texture and flavor.

Notes

Tip: For extra flavor, lightly crisp the pepperoni in a skillet before adding it to the batter. This helps release the oils and gives the finished pizza a deeper, smoky taste similar to a pizzeria-style pie.

Make Ahead: The batter can be mixed up to 12 hours in advance and stored covered in the refrigerator. When ready to bake, whisk it briefly to smooth it out before pouring into the skillet.

Variations

• Add Veggies: Layer sliced mushrooms, bell peppers, or onions over the batter before adding the sauce and cheese. It’s an easy way to sneak in extra flavor and color.
• Try Different Meats: Swap the pepperoni for cooked sausage, diced ham, or even shredded rotisserie chicken. Each one gives the pizza a new flavor while keeping it hearty.
• Use a Different Cheese: Mix mozzarella with provolone or cheddar for a richer, more layered taste. A sprinkle of Parmesan on top adds a nice salty finish.

Nutrition

Serving: 1slice | Calories: 147kcal | Carbohydrates: 15g | Protein: 8g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Cholesterol: 57mg | Sodium: 587mg | Potassium: 174mg | Fiber: 1g | Sugar: 2g | Vitamin A: 324IU | Vitamin C: 2mg | Calcium: 113mg | Iron: 1mg

The post Upside Down Pizza appeared first on Cleverly Simple.

Why You’ll Love Tuna Melts

Traditional tuna melts can be tricky, often turning soggy or greasy on the stovetop. This baked method solves that problem beautifully. The bread stays lightly crisp, the cheese melts evenly, and you can make several sandwiches at once.

I found this vintage typed recipe tucked among our family favorites, and it immediately caught my eye. I love a good easy unique recipe for lunch that I can prep ahead.

If you enjoy this, you might also like my tuna casserole or hot tuna salad. They share that same comforting flavor that never goes out of style.

My personal tip: For a little extra flavor, I sometimes butter the outside of the bread before toasting. It adds crispness without needing a skillet. However you make it, this tuna melt sandwich is one of those recipes that feels just right for your lunch table.

How to Make Tuna Melt Sandwich

Preparation

Preheat the oven to 350°F and set out a baking sheet. Lightly grease the sheet or line it with foil for easy cleanup. Dice the celery and measure out all remaining ingredients so they’re ready to mix.

Step 1 – Toast the Bread

Place the sandwich bread or hamburger buns on the prepared baking sheet. Toast in the oven for about 5 minutes, just until the edges are lightly crisp and golden. Remove from the oven and let them cool slightly while you prepare the filling.

Step 2 – Mix the Tuna Filling

In a medium bowl, combine the tuna, shredded cheddar cheese, diced celery, mayonnaise, ketchup, and lemon juice. Stir until everything is evenly mixed and the texture is creamy. The filling should hold together easily when spread.

Step 3 – Assemble the Sandwiches

Lay out four slices of toasted bread or the bottoms of the buns. Divide the tuna mixture evenly among them, spreading it into an even layer. Top with the remaining bread slices or bun tops to complete the sandwiches.

Step 4 – Wrap and Bake

Wrap each sandwich individually in foil to help them heat evenly and keep the bread crisp. Place the wrapped sandwiches back on the baking sheet and bake for 15–20 minutes, or until the filling is hot and the cheese has melted.

Step 5 – Serve While Warm

Carefully unwrap the sandwiches and transfer them to plates. Serve immediately while the bread is still crisp and the filling is warm and cheesy. Enjoy them fresh from the oven for the best texture and flavor.

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Tuna Melt Sandwich

This easy baked tuna melt sandwich is one of those easy lunches that never disappoints. The tuna, cheddar, and a touch of ketchup come together for a creamy, tangy filling that bakes up perfectly warm and cheesy. It’s my kind of quick family lunch.

Course Main

Cuisine American

Keyword tuna melt

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Servings 4 sandwiches

Calories 426kcal

Author Lynette Rice

Equipment

• toaster
• bowl
• foil

Ingredients

• 5.2 oz tuna
• 1/2 Cup cheddar cheese shredded
• 1/2 Cup celery diced
• 1/2 Cup mayonnaise
• 2 Tablespoon ketchup
• 1/2 teaspoon lemon juice
• 8 slices sandwich bread or 4 hamburger buns

Instructions

• Toast The Bread: Preheat the oven to 350˚ F. Lightly toast the sandwich bread or hamburger buns until just crisp.
• Mix Tuna Filling: In a medium bowl, stir together the tuna, shredded cheddar cheese, celery, mayonnaise, ketchup, and lemon juice until fully combined.
• Assemble Sandwiches: Divide the tuna mixture evenly onto four slices of toasted bread or buns and spread into an even layer.
• Wrap And Bake: Wrap each sandwich in foil and place onto a baking sheet. Bake for 15–20 minutes or until the filling is hot and the cheese is melted.
• Serve While Warm: Carefully unwrap the sandwiches and serve immediately while warm and cheesy.

Notes

Make Ahead: The tuna filling can be mixed up to 24 hours in advance and stored covered in the refrigerator. When ready to serve, toast the bread, assemble the sandwiches, and bake as directed.

Variations

• Use Different Cheese: Try Swiss, provolone, or pepper jack instead of cheddar for a new flavor. Each melts beautifully and gives the sandwich its own personality.
• Add Veggies: Stir in a few diced pickles, green onions, or bell peppers for extra crunch and color. It’s an easy way to freshen up the filling.
• Swap the Bread: Use English muffins, bagels, or even croissants instead of sandwich bread. They hold up well in the oven and make the sandwich feel a little special.

Nutrition

Serving: 1santschi | Calories: 426kcal | Carbohydrates: 28g | Protein: 15g | Fat: 28g | Saturated Fat: 6g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 39mg | Sodium: 668mg | Potassium: 194mg | Fiber: 1g | Sugar: 5g | Vitamin A: 276IU | Vitamin C: 1mg | Calcium: 220mg | Iron: 2mg

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Why You’ll Love These Butterscotch Brownies

I’ve tried plenty of brownie recipes, but non-chocolate ones can be tricky. They often turn out dry or crumbly, but this one stays soft and chewy every time. Melting the butterscotch chips with butter gives the batter a smooth, rich base that keeps the texture just right without being overly sweet.

I found this recipe for butterscotch brownies in a 1977 cookbook, the kind with typewritten pages and a few butter stains from years of use. I’ve tried many of the recipes from this cookbook and had great success.

The batter comes together quickly, and I like to sprinkle a few extra chips on top before baking. They melt slightly and create little golden spots of sweetness. Much like my butterscotch no-bake cookies, they have that nostalgic flavor that feels familiar and comforting.

I like to cut them into small squares and keep a few in the freezer for later. They thaw beautifully and taste just as good as the day they were baked. If you enjoy the cozy flavor of homemade butterscotch cookies, these brownies will fit right into your collection of go-to recipes.

How to Make Butterscotch Brownies

Preparation

Preheat the oven to 350°F and lightly butter and flour a 9×13-inch baking pan to prevent sticking. Measure out all ingredients before starting so the process goes smoothly. If using walnuts, chop them into small pieces and set aside.

Step 1 – Melt the Butterscotch and Butter

In a large microwave-safe bowl, combine the butterscotch chips and butter. Microwave for 1 minute, then stir well. Continue heating in 30-second intervals, stirring after each, until the mixture is fully melted and smooth.

Step 2 – Mix in the Brown Sugar

Whisk the brown sugar into the warm butterscotch mixture until fully combined. The mixture should look glossy and thick. Let it cool for a few minutes so it doesn’t cook the eggs in the next step.

Step 3 – Add Eggs and Vanilla

Using a hand mixer on medium speed, beat in the eggs and vanilla until the mixture is smooth and creamy. This step helps create a light, even texture in the finished brownies.

Step 4 – Incorporate the Dry Ingredients

Gradually add the flour, baking powder, and salt while mixing on low speed. Mix only until the dry ingredients are just combined to avoid overmixing. Gently fold in the walnuts, if using, until evenly distributed.

Step 5 – Spread the Batter

Pour the batter into the prepared pan and spread it evenly with a spatula. Sprinkle a few extra butterscotch chips on top for added flavor and a nice finish.

Step 6 – Bake Until Golden

Bake for about 25 minutes, or until the edges are lightly golden and the center is set. Let the brownies cool completely in the pan before cutting into squares for clean edges and the best chewy texture.

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Butterscotch Brownies

I love these butterscotch brownies for their texture – soft, chewy, and just the right amount of sweet. The melted chips blend right into the batter, giving every bite a smooth, buttery flavor. They taste like something straight out of a vintage bake shop.

Course Dessert

Cuisine American

Keyword butterscotch brownies

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Servings 24 brownies

Calories 120kcal

Author Lynette Rice

Ingredients

• 6 oz butterscotch chips plus extra to sprinkle on top
• 1/4 Cup butter
• 1 Cup brown sugar packed
• 2 eggs large
• 1/2 teaspoon vanilla
• 1 Cup flour
• 1 teaspoon baking powder
• 3/4 teaspoon salt
• 1/2 cup walnuts optional

Instructions

• Preheat and Prepare Pan: Preheat oven to 350°F. Lightly butter and flour a 9×13-inch baking pan to prevent sticking.
• Melt Butter Mixture: In a large microwave-safe bowl, combine butterscotch chips and butter. Microwave for 1 minute, stir, then heat in 30-second intervals until fully melted and smooth.
• Mix in Sugar: Whisk the brown sugar into the melted mixture until fully combined. Let the mixture cool slightly so it doesn’t cook the eggs.
• Add Eggs and Vanilla: Using a hand mixer on medium speed, beat in the eggs and vanilla until smooth and creamy.
• Incorporate Dry Ingredients: Gradually add the flour, baking powder, and salt while mixing on low speed until just combined. Do not overmix. Gently stir in the walnuts, if using, until evenly distributed throughout the batter.
• Spread Batter: Pour the batter into the prepared pan and spread it out evenly with a spatula. Sprinkle any extra butterscotch chips on top.
• Bake Until Golden: Bake at 350°F for about 25 minutes, or until the edges are lightly golden and the center is set. Allow the brownies to cool completely in the pan before cutting into squares for clean edges.

Notes

Tip: Lightly toast the walnuts before adding them to the batter for a deeper, nuttier flavor. Toasting for 5 to 7 minutes in the oven brings out their natural oils and adds a nice crunch that complements the butterscotch.

Make Ahead: These brownies can be baked a day or two in advance. Once cooled completely, cover the pan tightly or store the cut squares in an airtight container at room temperature until ready to serve.

Storing: Keep the brownies covered at room temperature for up to 3 days. For longer freshness, refrigerate them for up to 1 week and bring to room temperature before serving for the best texture.

Freezing: Freeze the brownies for up to 2 months. Wrap each square individually in plastic wrap and place them in a freezer-safe bag or container; thaw at room temperature before serving.

Reheating: Warm individual brownies in the microwave for about 10 seconds or place them in a 300°F oven for 5 minutes to soften and refresh their texture.

Variations

• Add Chocolate Chips: Stir in a handful of semi-sweet or dark chocolate chips along with the butterscotch for a richer flavor and a little extra sweetness.
• Use Pecans Instead of Walnuts: Swap the walnuts for chopped pecans if you prefer a softer, buttery crunch. They toast beautifully and pair well with the butterscotch.
• Add a Glaze: Drizzle a simple glaze made from powdered sugar and milk over the cooled brownies for a sweet finish that looks pretty on a dessert plate.

Nutrition

Serving: 1brownie | Calories: 120kcal | Carbohydrates: 20g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 19mg | Sodium: 141mg | Potassium: 35mg | Fiber: 0.3g | Sugar: 15g | Vitamin A: 87IU | Vitamin C: 0.03mg | Calcium: 24mg | Iron: 0.5mg

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My Favorite Chili Dog Recipe, Here’s Why

The best part of this homemade chili dog recipe is how quickly it comes together. So many chili dog recipes need hours to build flavor, but this one gets it done in about twenty minutes. The onions and peppers sauté right alongside the beef, and the molasses adds a deep, rich flavor that makes it taste like it’s been simmering all afternoon.

I found this chili dog recipe in an old newspaper clipping, the kind that’s yellowed around the edges and full of simple, dependable meals. One look at the ingredient list and I knew it was going to be a keeper.

The texture is thick, especially if you mash a few of the beans while it simmers. It clings perfectly to the hot dogs without sliding off, which is exactly how a good chili dog should be. I sometimes serve the leftover chili on baked potatoes if not on the hot dogs. Much like my basic chili recipe and chili frito pie casserole, it’s a reminder that the best recipes don’t need to be complicated to be memorable.

How to Make Chili Dog Recipe

Preparation

Set out all ingredients before you begin. Chop the onion and green pepper into small pieces and drain and rinse the kidney beans. Place a large skillet on the stove and have a spoon or spatula ready for stirring.

Step 1 – Heat the Oil

Add olive oil to the skillet and warm it over medium heat. Let it heat for about 1 minute, just until it shimmers. This helps the vegetables cook evenly and prevents sticking.

Step 2 – Cook the Beef Mixture

Add the chopped onion, green pepper, and ground beef to the skillet. Cook for 6–8 minutes, stirring often and breaking up the meat as it browns. Continue until the beef is fully cooked and the vegetables are soft. Carefully drain any excess grease if needed.

Step 3 – Add Seasonings and Sauce

Sprinkle in the garlic powder, chili powder, salt, and pepper. Stir well so the seasonings coat the beef and vegetables evenly. Pour in the tomato sauce and molasses, then stir until everything is combined. Add the drained kidney beans and mix gently to incorporate.

Step 4 – Simmer the Chili

Bring the mixture to a gentle simmer over medium heat. Cook uncovered for about 15 minutes, stirring occasionally, until the chili thickens slightly and the flavors blend together. For a thicker texture, lightly mash some of the beans with the back of a spoon while it cooks.

Step 5 – Serve on Hot Dogs

Spoon the warm chili over cooked hot dogs in buns. Serve right away while everything is hot and flavorful. Add shredded cheese or diced onions on top if you like.

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Chili Dog Recipe

This chili dog recipe is one of those old-fashioned favorites that never goes out of style. The hearty beef chili comes together quickly with simple ingredients and a touch of molasses for depth. It always reminds me of summer cookouts and is the perfect game day meal.

Course Dinner

Cuisine American

Keyword chili dog recipe

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Servings 20 servings

Calories 313kcal

Author Lynette Rice

Equipment

• large skillet pan

Ingredients

• 1/2 Tablespoon olive oil
• 1/2 Cup onion chopped
• 1/4 Cup green pepper chopped
• 1 lb ground beef
• 1/2 teaspoon garlic powder
• 2 teaspoons chili powder
• 3/4 teaspoon salt
• 1/8 teaspoon pepper
• 15 oz tomato sauce
• 2 Tablespoons molasses
• 15 oz kidney beans canned, drained and rinsed
• 20 hot dogs grilled or cooked your favorite way
• 20 hot dog buns

Instructions

• Heat Oil: In a large skillet, heat olive oil over medium heat until warm.
• Cook Beef Mixture: Add chopped onion, green pepper, and ground beef. Cook, breaking up the meat, until the beef is fully browned and vegetables are softened. Carefully drain any excess grease from the skillet if needed.
• Add Seasonings and Sauce: Stir in garlic powder, chili powder, salt, and pepper until evenly distributed. Add tomato sauce and molasses, stirring well to combine all ingredients. Stir in the drained and rinsed kidney beans until fully incorporated.
• Simmer Chili: Bring the mixture to a gentle simmer and cook uncovered for 15 minutes, stirring occasionally.
• Serve On Hotdogs: Spoon the chili over cooked hot dogs and serve warm.

Notes

Tip: For an extra thick, classic chili dog texture, lightly mash some of the beans with the back of a spoon while the chili simmers. This helps the sauce cling better to the hot dogs.

Make Ahead: The chili can be prepared up to 3 days in advance and stored in an airtight container in the refrigerator. Reheat it gently on the stovetop, adding a small splash of water if the sauce thickens too much.

Storing: Store any leftover chili in a sealed container in the refrigerator for up to 4 days. Let it cool before refrigerating to keep the texture and flavor at their best.

Freezing: Freeze the chili in a freezer-safe container or heavy-duty bag for up to 2 months. Thaw it overnight in the refrigerator before reheating.

Variations

• Use Different Beans: Swap the kidney beans for pinto or black beans if that’s what you have. Each one adds a slightly different texture and flavor to the chili.
• Add a Little Heat: Stir in a pinch of cayenne pepper or a few dashes of hot sauce for a spicier version. It’s an easy way to adjust the heat to your liking.
• Try Ground Turkey: Use ground turkey instead of beef for a lighter option. It still tastes hearty and soaks up the same bold flavors.

Nutrition

Serving: 1serving | Calories: 313kcal | Carbohydrates: 38g | Protein: 16g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 35mg | Sodium: 740mg | Potassium: 382mg | Fiber: 3g | Sugar: 6g | Vitamin A: 159IU | Vitamin C: 4mg | Calcium: 90mg | Iron: 4mg

The post Chili Dog Recipe appeared first on Cleverly Simple.

Easy Weeknight Dinner

I found this stovetop meatballs recipe tucked inside my grandma’s old recipe box, clipped from a magazine that’s softened with age. The paper is worn, but the recipe still delivers every time.

I like that it all comes together in one pan. There’s no oven to preheat or baking sheet to scrub, which makes it perfect for busy nights. The cooked rice keeps the meatballs tender, and the tomato sauce gives them that slow-simmered flavor without the wait.

Grandma must have known this recipe would stand the test of time. It’s hearty, practical, and always satisfying. If you enjoy this one, you might also like my easy meatball recipe or the flavorful venison meatballs that bring the same homemade goodness to the table.

How to Make Stovetop Meatballs

Preparation

Set out all ingredients before you begin. Measure the seasonings and cook the rice if it’s not already prepared. Place a large skillet or stockpot on the stove so it’s ready for cooking.

Step 1 – Combine Ingredients

In a large mixing bowl, add the ground beef, cooked rice, salt, pepper, and Italian seasoning. Use your hands or a spoon to gently mix until everything is just combined. Avoid overmixing to keep the meatballs tender.

Step 2 – Shape Meatballs

Divide the mixture into eight equal portions. Lightly wet your hands to prevent sticking, then roll each portion into a smooth, round meatball. Place them on a plate or tray while you heat the oil.

Step 3 – Heat the Oil

Add the olive oil to your skillet or stockpot and set it over medium heat. Allow the oil to warm for about 1 minute, until it shimmers slightly. This helps the meatballs brown evenly without sticking.

Step 4 – Brown the Meatballs

Place the meatballs in the pan, leaving space between each one. Cook for about 6–8 minutes, turning occasionally, until all sides are browned. They don’t need to be fully cooked through yet—just nicely seared on the outside.

Step 5 – Add the Sauce

Carefully pour the tomato sauce over the browned meatballs. Turn the meatballs gently to coat them in the sauce. Cover the pan, reduce the heat to low, and let them simmer for 10–15 minutes, or until the internal temperature reaches 160°F.

Step 6 – Serve and Enjoy

Remove the meatballs from the pan and spoon the sauce over the top. Serve them over noodles, rice, or tucked into a sub roll with melted cheese. Enjoy warm for a quick and comforting meal.

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Stovetop Meatballs

I love making these stovetop meatballs because they’re quick, juicy, tender, and full of flavor. The cooked rice keeps them light, and the tomato sauce makes them perfectly saucy. It’s a quick weeknight dinner that uses simple pantry ingredients.

Course Dinner

Cuisine American

Keyword stovetop meatballs

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Servings 8 meatballs

Calories 137kcal

Author Lynette Rice

Equipment

• medium skillet

Ingredients

• 1 lb ground beef
• 1/3 Cup cooked rice
• 3/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 teaspoon Italian seasoning
• 1 Tablespoon olive oil
• 15 oz tomato sauce

Instructions

• Combine Ingredients: In a large bowl, mix ground beef, cooked rice, salt, pepper, and Italian seasoning until just combined. Do not over mix. Divide the mixture and gently shape into 8 evenly sized meatballs.
• Heat Oil: Place a large skillet or stockpot over medium heat and add olive oil. Allow the oil to warm. Add the meatballs to the pan and cook, turning occasionally, until browned on all sides.
• Add Sauce: Carefully pour the tomato sauce over the browned meatballs, ensuring they are evenly coated. Cover the pan and reduce heat to low. Let the meatballs simmer for 10–15 minutes. Ensure the meatballs reach an internal temperature of 160°F for safe eating.
• Serve and Enjoy: Remove meatballs and serve with sauce over noodles or in a sub roll with melted cheese.

Notes

Tip: Lightly wet your hands before shaping the meatballs. This keeps the mixture from sticking and helps you form smooth, even-sized meatballs quickly.

Make Ahead: Prepare the meatball mixture and shape them up to one day in advance. Store covered in the refrigerator until ready to brown in the skillet.

Storing: Keep leftover meatballs and sauce in an airtight container in the refrigerator for up to three days. Reheat before serving.

Freezing: Place cooked and cooled meatballs with sauce in a freezer-safe container or bag. Freeze for up to two months and thaw overnight in the refrigerator before reheating.

Variations

• Use Poultry Seasoning: Swap the Italian seasoning for poultry seasoning if you prefer a milder, savory flavor. It pairs nicely with the tomato sauce and keeps the meatballs tender.
• Try Ground Turkey: Use ground turkey instead of beef for a lighter version. Just be sure to simmer gently so the meatballs stay moist.
• Add Cheese: Mix a small handful of grated Parmesan or mozzarella into the meat mixture before shaping. It adds a creamy texture and extra flavor.

Nutrition

Serving: 1meatball | Calories: 137kcal | Carbohydrates: 5g | Protein: 12g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 37mg | Sodium: 544mg | Potassium: 345mg | Fiber: 1g | Sugar: 2g | Vitamin A: 234IU | Vitamin C: 4mg | Calcium: 19mg | Iron: 2mg

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A Taste of Sunshine in Every Bite

I’ve baked plenty of coconut desserts that turned out dry or heavy, but this one is different. The secret is soaking the coconut before mixing it in, which keeps the muffins tender and light. The crushed pineapple adds just enough moisture to make every bite soft without being sticky. It’s the kind of recipe that quietly solves the problem you didn’t know you had.

I found this recipe for pineapple coconut muffins in a 1977 church cookbook I picked up while traveling through New York. I’m always drawn to collecting old church cookbooks, and this one stood out for its collection of classic, traditional recipes. When I tried these muffins for the first time, I understood why they stood the test of time. They’re simple, soft, and full of that gentle sweetness that feels like a warm morning.

Much like my lemon blueberry muffins, they bring a bit of brightness to the table, no matter the season. If you love the flavor of pineapple, you might also enjoy my cherry pineapple dump cake. Both recipes share that same easy charm – just good, honest baking that tastes like home.

How to Make Pineapple Coconut Muffins

Preparation

Preheat the oven to 375°F and line a 12-cup muffin pan with paper liners. Lightly drain the crushed pineapple and set it aside. Measure out all ingredients before starting to make mixing smooth and easy.

Step 1 – Soften the Coconut

In a small bowl, combine the sweetened coconut flakes and water. Stir to coat the coconut evenly, then let it sit while you prepare the rest of the batter. This step helps the coconut stay soft and moist in the finished muffins.

Step 2 – Cream the Shortening Mixture

In a large mixing bowl, beat the shortening, salt, and vanilla together until smooth. Add the granulated sugar and continue beating for about 2 minutes, until the mixture looks light and creamy. Scrape down the sides of the bowl as needed to keep everything even.

Step 3 – Add the Eggs and Pineapple

Beat in the eggs one at a time, mixing well after each addition. Stir in the softened coconut mixture and the crushed pineapple until everything is evenly combined. The batter should look thick but moist.

Step 4 – Mix in the Dry Ingredients

Add the flour and baking powder to the bowl. Stir gently until the batter is smooth and no dry streaks remain. Avoid overmixing so the muffins stay light and tender.

Step 5 – Fill and Bake

Spoon the batter into the prepared muffin liners, filling each about two-thirds full. Bake for 20 to 25 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

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Pineapple Coconut Muffins

These pineapple coconut muffins are soft, lightly sweet, and full of tropical flavor. The crushed pineapple adds moisture, while the coconut gives them a cozy texture that’s hard to beat. I love them warm with a cup of coffee.

Course Dessert or Snack

Cuisine American

Keyword pineapple coconut muffins

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Servings 12 muffins

Calories 291kcal

Author Lynette Rice

Equipment

• muffin tin

Ingredients

• 1 Cup sweetened coconut flakes
• 1/4 Cup water
• 1/2 Cup shortening
• 1 teaspoon salt
• 1 teaspoon vanilla extract
• 1 Cup granulated sugar
• 2 large eggs
• 1 Cup crushed pineapple
• 3 teaspoons baking powder
• 2 1/2 Cups all purpose flour

Instructions

• Preheat And Prepare: Preheat oven to 375°F and line a cupcake pan with liners.
• Soften Coconut Mixture: In a small bowl, combine coconut flakes and water. Let sit while preparing the batter.
• Cream Butter Base: In a large bowl, beat shortening, salt, and vanilla until smooth and combined. Add granulated sugar and beat until light and creamy.
• Mix In Wet Ingredients: Add eggs one at a time, beating well after each addition. Stir in the softened coconut mixture and crushed pineapple until evenly mixed.
• Add Dry Ingredients: Mix in flour and baking powder until a smooth batter forms. Do not over mix. Spoon batter into liners, filling each about 2/3 full.
• Bake Until Golden: Bake for 20–25 minutes, until a toothpick inserted comes out clean. Let cupcakes cool before serving for best texture and flavor.

Notes

Tip: Bring the eggs to room temperature before mixing. They blend more smoothly into the batter, which helps create a lighter and more even muffin texture.

Make Ahead: These muffins can be baked a day in advance and stored in an airtight container at room temperature. For longer storage, refrigerate them for up to 3 days and bring to room temperature before serving.

Storing: Keep leftover muffins in an airtight container at room temperature for up to 2 days. If your kitchen is warm, store them in the refrigerator to maintain freshness.

Freezing: Wrap cooled muffins individually in plastic wrap and place them in a freezer-safe bag or container. Freeze for up to 2 months and thaw at room temperature before serving.

Variations

• Add Nuts: Stir in a handful of chopped pecans or macadamia nuts for a little crunch and a nutty flavor that pairs nicely with the pineapple.
• Top with Glaze: Drizzle the cooled muffins with a simple powdered sugar and milk glaze for a sweet finish. A touch of pineapple juice in the glaze adds extra flavor.

Nutrition

Serving: 1muffin | Calories: 291kcal | Carbohydrates: 44g | Protein: 4g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 332mg | Potassium: 89mg | Fiber: 2g | Sugar: 22g | Vitamin A: 50IU | Vitamin C: 2mg | Calcium: 72mg | Iron: 2mg

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Easy Meal for Busy Weeknights

I love that this easy meal solves the weeknight dilemma of needing something quick but still homemade. There’s no long list of sauces or fancy add-ins here, just rice, eggs, onion, and soy sauce working together. The rice gets lightly crisp, the eggs coat every grain, and the flavor is as comforting as it is simple.

I found this easy fried rice recipe tucked inside my grandma’s recipe box. She kept it for a reason. Just a few ingredients, a warm pan, and a few minutes later, dinner is ready. Using day-old rice gives it that perfect texture that’s fluffy, not sticky. The soy sauce adds just enough depth. I sometimes make a batch of instant pot rice ahead of time so it’s ready to go when I need a quick meal. Much like my chicken and rice casserole, it’s simple, reliable, and always welcome.

How to Make Fried Rice with Egg

Preparation

Set out all ingredients before you begin. Dice the onion and beat the eggs in a small bowl. Have the cooked rice ready. Cold, day-old rice works best for a fluffy, non-sticky texture.

Step 1 – Sauté the Onion

Heat the olive oil in a 12-inch pan over medium heat. Add the diced onion and cook for about 3 minutes, stirring occasionally, until soft and fragrant. The onion should turn slightly translucent but not brown.

Step 2 – Add the Rice and Soy Sauce

Reduce the heat to low. Stir in the cooked rice and soy sauce, mixing well to coat the rice evenly. Cook for 5–7 minutes, stirring frequently, until the rice is heated through and lightly golden.

Step 3 – Add the Eggs

Slowly pour the beaten eggs over the rice while stirring continuously. Keep stirring for about 5 minutes, allowing the eggs to cook and coat the rice evenly. Continue until the eggs are fully set and no longer runny.

Step 4 – Serve Warm

Remove the pan from heat and give the rice a final stir. Serve immediately while warm for the best flavor and texture. Enjoy as a quick meal or a simple side dish.

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Fried Rice with Egg

I make this fried rice with egg whenever I have leftover rice in the fridge. It’s fast, flavorful, and uses simple ingredients I always have on hand. There’s something so satisfying about turning simple staples into a quick weeknight fried rice.

Course Dinner

Cuisine American

Keyword fried rice with egg

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Servings 4 servings

Calories 228kcal

Author Lynette Rice

Equipment

• 12 inch saute pan

Ingredients

• 2 Tablespoons olive oil
• 1/4 Cup onion diced
• 2 Cups cooked rice
• 2 Tablespoons soy sauce
• 3 large eggs beaten

Instructions

• Sauté Onion: Heat olive oil in a 12-inch pan over medium heat. Add diced onion and cook for about 3 minutes, until soft and fragrant.
• Add Rice Mixture: Reduce heat to low. Stir in the cooked rice and soy sauce, mixing well to evenly coat the rice. Cook for 5–7 minutes, stirring frequently, until the rice is heated through and slightly golden.
• Add Eggs Slowly: Pour in the beaten eggs and stir continuously, allowing them to cook and coat the rice evenly. Continue stirring for about 5 minutes, until the eggs are fully cooked and no longer runny.
• Serve Immediately: Remove from heat and serve warm for the best flavor and texture.

Notes

Make Ahead: Cook the rice up to two days in advance and store it in an airtight container in the refrigerator. You can also dice the onion ahead of time and refrigerate it until you’re ready to cook.

Storing: Keep any leftover fried rice in an airtight container in the refrigerator for up to three days. Let it cool slightly before sealing to prevent excess moisture.

Variations

• Add Mixed Vegetables: Stir in a handful of frozen peas, diced carrots, or corn when you add the rice. It adds color, flavor, and a little extra nutrition.
• Use Different Oils: Try sesame oil for a deeper, nutty flavor or butter for a richer taste. Each gives the fried rice a slightly different finish.
• Add Protein: Mix in cooked chicken, shrimp, or diced ham to make it a heartier meal. Just warm the protein before adding it to the rice.

Nutrition

Serving: 1serving | Calories: 228kcal | Carbohydrates: 24g | Protein: 8g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 140mg | Sodium: 557mg | Potassium: 113mg | Fiber: 1g | Sugar: 1g | Vitamin A: 203IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg

The post Fried Rice with Egg appeared first on Cleverly Simple.

Fresh Strawberry Cake and Frosting

I like that this cake starts with a boxed cake mix but ends up tasting completely homemade. The strawberry puree gives it a real fruit flavor and keeps the cake soft and moist.

I found this strawberry cake recipe when I was looking for something my husband would enjoy. He’s always been a fan of strawberry desserts, so when I came across this recipe I had to give it a try. This vintage recipe had such delicious fresh strawberry flavor, but was super easy to make!

This cake reminds me of the desserts you’d find at family gatherings – simple, sweet, and made to share. It has that same comforting feel as my strawberry shortcake and strawberry angel food cake, they’re always welcome at the table.

How to Make Strawberry Cake

Preparation

Preheat the oven to 350°F and lightly grease a 9×13-inch baking pan. Measure out all ingredients before starting so everything is ready to go. If using frozen strawberries, thaw them in the refrigerator and blend into a smooth puree.

Step 1 – Combine the Cake Ingredients

In a large mixing bowl, add the white cake mix, strawberry gelatin, strawberry puree, vegetable oil, and eggs. Mix on low speed until the ingredients are just moistened. This helps everything blend evenly without overmixing.

Step 2 – Beat the Batter Smooth

Increase the mixer speed to medium and beat for about 3 minutes, or until the batter is smooth and creamy. Scrape down the sides of the bowl once or twice to make sure everything is well combined. The batter should be thick and evenly pink.

Step 3 – Bake the Cake

Pour the batter into the prepared baking pan and spread it evenly with a spatula. Bake for about 25 minutes, or until a toothpick inserted in the center comes out clean. The top should look set and spring back lightly when touched.

Step 4 – Cool the Cake Completely

Remove the cake from the oven and place the pan on a wire rack. Let the cake cool completely before adding the frosting so it spreads smoothly and doesn’t melt.

Step 5 – Cream the Butter for Frosting

In a clean mixing bowl, beat the softened butter on medium speed until smooth and creamy. This step helps create a light, fluffy base for the frosting.

Step 6 – Add Sugar and Berries

Alternate adding the powdered sugar and strawberry puree to the butter, mixing well after each addition. Continue beating until the frosting is smooth and fluffy, about 2–3 minutes.

Step 7 – Mix in Vanilla

Add the vanilla extract and beat again until fully combined. The frosting should be creamy and spreadable with a soft pink color.

Step 8 – Frost the Cake

Spread the strawberry frosting evenly over the cooled cake using an offset spatula or the back of a spoon. Smooth the top and edges, then slice and serve. Store any leftovers covered in the refrigerator.

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Strawberry Cake

I make this moist homemade strawberry cake whenever I want something sweet but not complicated. It gets an easy cake mix upgrade with a real strawberry flavor that's absolutely delicious. It’s simple, pretty, and always a crowd favorite.

Course Dessert

Cuisine American

Keyword strawberry cake

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 4 hours hours 40 minutes minutes

Servings 16 slices

Calories 275kcal

Author Lynette Rice

Equipment

• 9×13 Baking Pan
• hand or stand mixer

Ingredients

Cake

• 1 package white cake mix
• 3 oz strawberry jello
• 3/4 Cup strawberry puree
• 1/2 Cup vegetable oil
• 4 large eggs

Frosting

• 1/2 Cup butter softened
• 4 Cups powdered sugar
• 3/4 Cup strawberry puree
• 1/2 teaspoon vanilla

Instructions

Cake Instructions:

• Preheat and Prepare Pan: Preheat oven to 350°F and grease a 9×13 baking pan.
• Combine Cake Ingredients: In a large bowl, mix the cake mix, strawberry gelatin, strawberry puree, vegetable oil, and eggs.
• Mix Batter Smooth: Beat on low speed until moistened, then beat on medium speed for 3 minutes until smooth and creamy. Spread the batter evenly into the prepared baking pan.
• Bake the Cake: Bake for 25 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool fully before adding frosting.

Strawberry Frosting Instructions:

• Cream Butter Smooth: In a mixing bowl, beat the softened butter until smooth.
• Add Sugar and Berries: Alternate adding powdered sugar and strawberry puree, beating until smooth and fluffy. Add the vanilla and mix until fully combined.
• Spread Frosting Evenly: Spread the strawberry frosting over the cooled cake before serving.

Notes

Tip: Purchase a 10-ounce bag of frozen strawberries, let them thaw in the refrigerator, then blend them into a smooth puree. Frozen strawberries are often sweeter and more consistent than fresh ones which makes them perfect for both the cake batter and the frosting.

Make Ahead: The cake can be baked one day in advance. Once cooled completely, cover it tightly and store at room temperature or in the refrigerator. Frost just before serving for the best flavor and texture. The frosting can also be made up to two days ahead and stored in the refrigerator; let it soften and beat again before spreading.

Storing: Keep leftover cake covered in the refrigerator for up to three days. For the best texture, let slices sit at room temperature for about 15 minutes before serving.

Freezing: Wrap unfrosted cake tightly in plastic wrap and then in foil before freezing for up to two months. Thaw overnight in the refrigerator, then frost once fully thawed.

Variations

• Add Fresh Strawberries: Fold in finely chopped fresh strawberries to the batter before baking for extra texture and real fruit flavor. It adds a nice contrast to the smooth puree.
• Use a Different Pan: Bake the batter in two round cake pans for a layered version. Spread frosting between the layers and on top for a classic celebration cake.
• Try Cream Cheese Frosting: Swap the butter frosting for a cream cheese version if you like a tangier flavor. It pairs beautifully with the sweet strawberry cake.

Nutrition

Serving: 1slice | Calories: 275kcal | Carbohydrates: 64g | Protein: 3g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 56mg | Sodium: 310mg | Potassium: 71mg | Fiber: 1g | Sugar: 19g | Vitamin A: 239IU | Vitamin C: 13mg | Calcium: 82mg | Iron: 1mg

The post Strawberry Cake appeared first on Cleverly Simple.

A Taste of Real Strawberries

So many frostings lean on extracts or jams, but this one keeps things simple and real. The pureed strawberries give it a gentle sweetness and a light texture that spreads beautifully. It’s the kind of recipe that feels homemade in the best way – easy to make, but full of flavor that stands out.

I found this strawberry frosting in a 1977 church cookbook, tucked between pages of handwritten notes and well-loved recipes. The first time I made it, I was surprised by how fresh it tasted. The color was soft and natural, and the flavor reminded me of picking strawberries in the garden on warm summer days.

This frosting pairs perfectly with almost anything – vanilla cake, chocolate cupcakes, or even sugar cookies. It reminds me a bit of my orange frosting in how it balances sweetness with a touch of fruit. And if you love a classic, it’s just as lovely next to a rich chocolate frosting.

How to Make Strawberry Frosting

Preparation

Set out the butter to soften at room temperature before starting. Measure the powdered sugar and puree the strawberries until smooth. Have your mixer and a large mixing bowl ready for easy blending.

Step 1 – Cream the Butter

In a large mixing bowl, beat the softened butter on medium speed until it’s smooth, creamy, and free of lumps. This should take about 2 minutes. The butter should look pale and fluffy when ready.

Step 2 – Add Sugar Gradually

Add the powdered sugar a little at a time, alternating with small amounts of the pureed strawberries. Beat on medium speed after each addition until the mixture starts to come together. Continue alternating until all the sugar and most of the puree are added.

Step 3 – Blend Until Smooth

Once everything is combined, mix for another 1–2 minutes until the frosting looks smooth and even in color. If it seems too thick, add a small spoonful of the remaining strawberry puree. Stop adding puree once the frosting reaches your desired consistency.

Step 4 – Whip for Texture

Increase the mixer speed to high and beat for about 2 minutes. The frosting should become light, fluffy, and easy to spread. Scrape down the sides of the bowl as needed to make sure everything is evenly mixed.

Step 5 – Stir in Vanilla

Add the vanilla extract and mix just until fully combined. The frosting should be smooth and creamy with a soft pink color.

Step 6 – Frost and Serve

Spread the strawberry frosting over cooled cakes, cupcakes, or cookies. Use immediately for the best texture, or refrigerate and re-whip before serving if made ahead.

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Strawberry Frosting

I make this strawberry frosting whenever I want something simple and homemade. The real strawberries give it that fresh flavor you won't find in the store. It’s deliciously fruity and creamy, which makes it the perfect easy homemade cake topping.

Course Dessert

Cuisine American

Keyword strawberry frosting

Prep Time 15 minutes minutes

Cook Time 0 minutes minutes

Servings 80 Tablespoons

Calories 11kcal

Author Lynette Rice

Equipment

• hand mixer or stand mixer

Ingredients

• ½ Cup butter softened
• 4 Cups powdered sugar
• ¾ Cup pureed strawberries
• ½ teaspoon vanilla extract

Instructions

• Cream the Butter: In a large mixing bowl, beat the softened butter until smooth, creamy, and free of lumps.
• Add Sugar Gradually: Add the powdered sugar a little at a time, alternating with small amounts of the pureed strawberries, while beating on medium speed.
• Blend Until Smooth: Continue mixing until all the powdered sugar and strawberry puree are fully added and the frosting starts to come together.
• Whip for Texture: Increase the mixer speed to high and beat until the frosting is light, fluffy, and smooth. Add more powdered sugar if you need it to be more thick.
• Stir in Vanilla: Add the vanilla and mix just until fully combined.
• Frost and Serve: Spread the strawberry frosting over your favorite cake, cupcakes, or cookies.

Notes

Tip: If you want and need a thicker frosting, reduce the amount of puree and add more powdered sugar.

Make Ahead: This strawberry frosting can be made up to 2 days in advance. Store it covered in the refrigerator, then let it sit at room temperature until softened and beat again before using to restore its fluffy texture.

Freezing: Freeze the frosting in a sealed, freezer-safe container for up to 2 months. Thaw it in the refrigerator overnight, then beat again before spreading.

Variations

• Add Cream Cheese: Mix in a few ounces of softened cream cheese with the butter for a tangier, richer frosting that pairs perfectly with chocolate or red velvet cake.
• Use Different Berries: Swap the strawberries for raspberries or blackberries for a deeper berry flavor and a slightly darker color.
• Make It Thicker: For a sturdier frosting that holds up well on layered cakes, reduce the amount of strawberry puree slightly or add a bit more powdered sugar.

Nutrition

Serving: 1Tablespoon | Calories: 11kcal | Carbohydrates: 6g | Protein: 0.02g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.05g | Monounsaturated Fat: 0.3g | Trans Fat: 0.05g | Cholesterol: 3mg | Sodium: 9mg | Potassium: 2mg | Fiber: 0.03g | Sugar: 0.1g | Vitamin A: 36IU | Vitamin C: 1mg | Calcium: 1mg | Iron: 0.01mg

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A Tried-and-True Family Favorite

Homemade meatballs can be tricky when the mixture feels too soft or falls apart before cooking. Freezing them first solves that problem completely. It keeps their shape, makes them easy to handle, and lets you bake them straight from the freezer without any extra fuss.

I found this BBQ meatballs recipe in an old magazine clipping my grandma saved, tucked inside one of her cookbooks. She had a way of keeping recipes that were both practical and delicious, and this one fits that perfectly. The first time I made it, I could see why she held onto it—it’s simple, hearty, and always turns out just right.

The sauce couldn’t be easier – just ketchup, brown sugar, onion, and a touch of garlic powder – but it bakes into a glossy, sweet, and tangy coating that clings to every bite. It reminds me of my sweet BBQ sauce recipe, simple ingredients that come together to taste like something special.

I like to serve these meatballs with mashed potatoes or over rice, but they’re just as good on their own for a party appetizer. The leftovers reheat beautifully, and if you’re anything like me, you’ll be glad you made extra. They have that same comforting, homemade feel as my easy meatball recipe, the kind that makes everyone ask for seconds.

How to Make BBQ Meatballs

Preparation

Line two cookie sheets with wax paper and set aside. Measure out all ingredients before starting so everything is ready to go. Finely chop the onion for both the meatballs and the sauce. If you plan to bake the meatballs right away, preheat the oven to 350°F.

Step 1 – Mix the Meatball Base

In a large mixing bowl, combine the ground beef, evaporated milk, oats, breadcrumbs or panko, eggs, chopped onion, garlic powder, salt, pepper, and chili powder. Use your hands or a sturdy spoon to mix until everything is evenly combined. Avoid overmixing so the meatballs stay tender.

Step 2 – Shape the Meatballs

Use a cookie scoop or measuring cup to portion the mixture evenly. Roll each portion into a smooth 2-inch ball with lightly damp hands to prevent sticking. Place the meatballs on the prepared cookie sheets in a single layer.

Step 3 – Freeze Until Firm

Transfer the cookie sheets to the freezer and let the meatballs freeze until solid, at least 4 hours. Once frozen, you can bake them right away or transfer them to freezer bags for later use.

Step 4 – Mix the Sauce

In a medium bowl, stir together the ketchup, brown sugar, garlic powder, and chopped onion until smooth and well combined. The sauce should be thick and glossy. Set aside while preparing the baking dish.

Step 5 – Assemble the Baking Dish

When ready to bake, preheat the oven to 350°F. Arrange the frozen meatballs in a 13×9-inch baking dish in a single layer. Pour the sauce evenly over the top, making sure each meatball is coated.

Step 6 – Bake Until Cooked

Bake uncovered for 45 to 60 minutes, until the sauce is bubbly and the meatballs reach an internal temperature of 165°F. The sauce will thicken slightly as it bakes and cling to the meatballs. Let them rest for a few minutes before serving.

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BBQ Meatballs

I love how practical these bbq meatballs are to make. You can prep them ahead, freeze them, and bake them straight from frozen when you need them for parties, potlucks or busy weeknights. The result is juicy meatballs covered in a rich, sweet and tangy sauce.

Course Dinner

Cuisine American

Keyword bbq meatballs

Prep Time 4 hours hours 15 minutes minutes

Cook Time 1 hour hour

Servings 42 meatballs

Calories 91kcal

Author Lynette Rice

Equipment

• rectangular baking dish

Ingredients

Meatballs:

• 2 lbs ground beef 90/10 lean to fat ratio
• 1 Cup evaporated milk
• 2/3 Cup old fashioned oats
• 2/3 Cup bread crumbs or panko
• 2 eggs large
• 1/3 Cup onion chopped
• ½ teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon ground pepper
• 1 teaspoon chili powder

Sauce:

• 2 Cups ketchup
• 1 Cup brown sugar
• 1/2 teaspoon garlic powder
• 1/4 Cup onion chopped

Instructions

Make Meatballs

• Mix Meatball Base: In a large bowl, combine ground beef, evaporated milk, oats, breadcrumbs (or panko), eggs, chopped onion, salt, pepper, and chili powder until just mixed (don’t overwork).
• Shape Into Balls: Scoop and roll mixture into 2-inch meatballs; the mixture will be soft.
• Freeze Until Firm: Place meatballs in a single layer on wax paper–lined cookie sheets and freeze until solid, at least 4 hours. (If baking the next day or in the future, transfer frozen meatballs to freezer bags and freeze until ready to cook.)

When Ready to Bake

• Mix Simple Sauce: In a bowl, stir together ketchup, garlic powder, and chopped onion until well combined.
• Assemble Baking Dish: Heat oven to 350°F. Place frozen meatballs in a 13×9 baking dish and pour sauce evenly over the top.
• Bake Until Cooked: Bake 45–60 minutes, until bubbly and meatballs reach an internal temperature of 165°F.

Notes

Tip: Use a cookie scoop or measuring cup to portion the meat evenly, then lightly wet your hands before rolling. This keeps the soft mixture from sticking and helps form smooth, uniform 2-inch meatballs quickly. I also like to use food safe gloves while mixing the meatballs. 

Make Ahead: The sauce can be mixed 1 to 2 days ahead and stored in an airtight container in the refrigerator. When ready to bake, pour it over the frozen meatballs and cook as directed.

Storing: Store any leftover cooked meatballs in an airtight container in the refrigerator for up to 3 days. Reheat before serving to bring back their tender texture and warm sauce.

Freezing: After shaping, freeze the meatballs on wax paper–lined cookie sheets until solid, at least 4 hours, then transfer to freezer bags. They can be stored for up to 3 months and baked straight from frozen without thawing.

Variations

• Mix the Meats: Combine 1 pound of ground beef with 1 pound of sausage or venison for a deeper, richer flavor. It adds variety while keeping the same tender texture.
• Add Smoky Flavor: Stir ½ teaspoon of liquid smoke into the sauce before baking. It gives the meatballs that backyard barbecue taste without using a grill.
• Make It Spicy: Add a pinch of cayenne or a few dashes of hot sauce to the ketchup mixture. It balances the sweetness and gives the sauce a gentle kick.

Nutrition

Serving: 1meatball | Calories: 91kcal | Carbohydrates: 11g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 24mg | Sodium: 198mg | Potassium: 141mg | Fiber: 0.2g | Sugar: 8g | Vitamin A: 99IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg