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.

FAQ

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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

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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

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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

The post Stovetop Meatballs appeared first on Cleverly Simple.

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

The post Pineapple Coconut Muffins appeared first on Cleverly Simple.

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

The post Strawberry Frosting appeared first on Cleverly Simple.

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

The post BBQ Meatballs appeared first on Cleverly Simple.

Simple Comfort, Shared with Love

Traditional lasagna can be a labor of love, but sometimes you just need dinner on the table without all the steps. This version keeps the same cozy flavors but skips the fuss. Using elbow macaroni instead of lasagna noodles and cottage cheese instead of ricotta makes it simple enough for any night of the week. Plus, it’s an easy two-layer assembly that anyone can master. 

I found this lazy lasagna recipe tucked inside my grandma’s old wooden recipe box, written on a slightly stained index card in handwriting that wasn’t hers. I can just imagine it being shared by a sweet friend from church years ago. It’s the kind of recipe passed between women after Sunday service, simple, comforting, and meant to feed a family with love.

If you’ve tried my skillet lasagna, you’ll recognize that same easy, homemade flavor here. It also reminds me of my bowtie pasta lasagna, another recipe that proves simple ingredients can make something truly satisfying.

How to Make Lazy Lasagna

Preparation

Preheat the oven to 375°F and lightly spray a 2-quart casserole dish with cooking spray. Chop the onion and set it aside. Measure out all remaining ingredients so everything is ready when you start cooking.

Step 1 – Cook the Beef and Onion

In a large skillet over medium heat, cook the ground beef and chopped onion together for 6–8 minutes. Stir occasionally until the beef is browned and the onion is soft. Drain off any excess grease before continuing.

Step 2 – Add Sauce and Seasonings

Stir in the pasta sauce, garlic salt, ground pepper, and dried basil. Mix well to combine the flavors. Cover the skillet and let the sauce simmer for about 15 minutes to thicken slightly and develop flavor.

Step 3 – Cook the Pasta

While the sauce simmers, bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package directions until al dente. Drain the pasta well so the casserole doesn’t become watery.

Step 4 – Layer the Casserole

Spread half of the cooked macaroni evenly in the prepared baking dish. Top with half of the cottage cheese, half of the meat sauce, and half of the shredded mozzarella. Repeat the layers with the remaining ingredients, finishing with mozzarella on top.

Step 5 – Bake and Rest

Place the casserole uncovered in the oven and bake for 30 minutes, or until the cheese is melted and bubbly around the edges. Remove from the oven and let it rest for 10 minutes before serving so it sets and slices neatly.

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Lazy Lasagna

This lazy lasagna has all the cozy, cheesy comfort of the traditional lasagna but takes half the effort and prep time. Made with elbow macaroni and cottage cheese, it uses simple ingredients for big flavor.

Course Dinner

Cuisine American

Keyword lazy lasagna

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Servings 8 servings

Calories 353kcal

Author Lynette Rice

Equipment

• 2 quart baking dish

Ingredients

• 1 lb ground beef
• 1/2 Cup onion chopped
• 23.5 oz pasta sauce
• 1/2 teaspoon garlic salt
• 1/4 teaspoon ground pepper
• 1/2 teaspoon dried basil
• 8 oz elbow macaroni or 2 cups
• 1 1/2 Cups cottage cheese
• 8 oz mozzarella shredded

Instructions

• Preheat and Prep Dish: Preheat your oven to 375°F and lightly spray a 2-quart casserole dish with cooking spray.
• Cook Beef and Sauce: In a large skillet over medium heat, cook the ground beef and chopped onion until the beef is fully browned and the onions are soft, about 6–8 minutes. Drain excess grease, then stir in the pasta sauce, garlic salt, pepper, and dried basil. Cover and simmer for 15 minutes.
• Cook the Pasta: While the sauce simmers, cook the elbow macaroni according to package directions until al dente. Drain well so the casserole doesn’t become watery.
• Layer the Casserole: Spread half of the cooked macaroni evenly in the prepared dish, then top with half of the cottage cheese, half of the meat sauce, and half of the shredded mozzarella. Repeat the layers with the remaining ingredients.
• Bake and Rest: Bake uncovered for 30 minutes, or until the cheese is melted and bubbly around the edges. Let the casserole rest for 10 minutes before serving so it sets and slices clean.

Notes

Tip: Slightly undercook the macaroni so it stays firm after baking. The pasta will continue to soften in the oven, keeping the texture tender but not mushy.

Make Ahead: Assemble the casserole completely but do not bake it. Cover tightly with foil and refrigerate for up to 24 hours. Let it sit at room temperature for 20–30 minutes while the oven preheats, then bake as directed, adding 5–10 extra minutes if needed until hot and bubbly in the center.

Storing: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat before serving for the best flavor and texture.

Freezing: Freeze the unbaked casserole tightly covered with foil for up to 2 months. Thaw overnight in the refrigerator before baking as directed.

Variations

• Add Veggies: Stir in a cup of chopped spinach, zucchini, or mushrooms with the sauce for extra flavor and color. It’s an easy way to add more vegetables without changing the taste.
• Mix the Cheese: The original recipe used both cheddar and mozzarella. Try that combination for a slightly sharper, richer flavor.
• Use Different Pasta: Swap the elbow macaroni for rotini, penne, or shells. Any short pasta that holds sauce well will work perfectly.

Nutrition

Serving: 1serving | Calories: 353kcal | Carbohydrates: 29g | Protein: 27g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 66mg | Sodium: 881mg | Potassium: 572mg | Fiber: 2g | Sugar: 5g | Vitamin A: 608IU | Vitamin C: 7mg | Calcium: 204mg | Iron: 3mg

The post Lazy Lasagna appeared first on Cleverly Simple.

Comfort That Feels Like Home

Traditional beef stroganoff can take a bit of juggling, but this version keeps things simple. Everything bakes together in one dish, and the sauce turns out thick and creamy without any extra steps. It’s a dependable recipe that always comes out just right, even on the busiest nights.

I found this stroganoff casserole in a little newspaper clipping tucked inside my grandma’s old recipe box. The paper may be worn, but the comfort in this creamy, hearty casserole is timeless. Every time I make it, it feels like sharing a small piece of her kitchen with my own family.

I like to serve it with a green salad or a side of buttered bread, though it’s hearty enough to stand on its own. If you’ve tried my slow cooker stroganoff or ground beef stroganoff, you’ll love how this baked version brings those same familiar flavors to the oven.

How to Make Stroganoff Casserole

Preparation

Preheat the oven to 350°F and lightly grease a 9×13-inch baking dish. Slice the onions and mushrooms, and set them aside. Cook the egg noodles just until al dente, drain, and set aside while you prepare the rest of the ingredients.

Step 1 – Sauté the Vegetables

In a large skillet over medium heat, melt the butter. Add the sliced onions and mushrooms, stirring occasionally, until they soften and release their juices, about 5–7 minutes. Remove them from the skillet and set aside.

Step 2 – Brown the Beef

In the same skillet, add the ground beef and cook over medium heat until fully browned, breaking it apart with a spoon as it cooks. Drain any excess grease to keep the casserole from becoming too heavy.

Step 3 – Mix the Filling

In a large mixing bowl, combine the cooked beef, sautéed onions and mushrooms, cream of mushroom soup, water, milk, sour cream, and salt. Stir until the mixture is smooth and evenly blended. Gently fold in the cooked noodles until they are well coated with the creamy sauce.

Step 4 – Bake the Casserole

Spread the mixture evenly into the prepared baking dish. Bake uncovered for 30 minutes, or until the casserole is hot and bubbly around the edges. Let it rest for about 5 minutes before serving so the sauce can thicken slightly.

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Stroganoff Casserole

This stroganoff casserole takes all the flavors of classic beef stroganoff and turns them into an easy, oven-baked dinner. The noodles soak up the rich, creamy sauce, and the beef stays tender and flavorful. It’s perfect for busy weeknights or cozy family dinners.

Course Dinner, Main Course

Cuisine American

Keyword stroganoff casserole

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Servings 12 servings

Calories 330kcal

Author Lynette Rice

Equipment

• 9×13 Baking Pan
• medium skillet

Ingredients

• 4 onions sliced
• 1 LB mushrooms sliced
• 1 Tablespoon butter
• 1 lb ground beef
• 2 10.5 oz cans cream of mushroom soup + 1 can water
• 1 Cup milk
• 16 oz sour cream
• 1-2 teaspoon salt
• 16 oz egg noodles fully cooked to al dente and drained

Instructions

• Preheat Oven: Heat oven to 350˚F and grease a 9×13-inch baking dish.
• Sauté Vegetables: Melt butter in a skillet over medium heat. Cook onions and mushrooms until softened, about 5–7 minutes. Remove from pan.
• Brown the Beef: In the same skillet, cook ground beef until fully browned. Drain excess grease.
• Mix the Filling: In a large bowl, combine beef, onions, mushrooms, soup, water, milk, and sour cream. Stir until smooth. Fold in cooked and drained egg noodles until evenly coated.
• Bake the Casserole: Spread mixture into prepared dish and bake uncovered for 30 minutes, until hot and bubbly. Let sit 5 minutes before serving

Notes

Tip: If your kids aren’t fond of onions or mushrooms, dice them finely before cooking. They’ll blend into the sauce and add flavor without noticeable texture.

Make Ahead: Prepare the beef, onions, and mushrooms as directed, then mix the sauce ingredients without the noodles. Store the sauce and cooked noodles separately in the refrigerator for up to 24 hours. When ready to bake, combine everything, spread into the dish, and bake as directed. You can also assemble the full casserole, cover tightly, and refrigerate overnight. Add 5–10 extra minutes to the baking time if baking straight from the fridge.

Storing: Keep leftover casserole covered in the refrigerator for up to 3 days. Store it in an airtight container to maintain freshness.

Freezing: Assemble the casserole completely, wrap it tightly with plastic wrap and foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before baking.

Variations

• Use Ground Turkey: Swap the beef for ground turkey if you want a lighter version. It still turns out creamy and flavorful with the same comforting texture.
• Add Vegetables: Stir in a handful of frozen peas or chopped spinach before baking. It adds color and a little extra nutrition without changing the flavor.
• Top with Cheese: Sprinkle shredded mozzarella or cheddar over the casserole before baking. It creates a golden, bubbly layer on top that everyone loves.

Nutrition

Serving: 1serving | Calories: 330kcal | Carbohydrates: 34g | Protein: 16g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 84mg | Sodium: 258mg | Potassium: 466mg | Fiber: 2g | Sugar: 5g | Vitamin A: 322IU | Vitamin C: 4mg | Calcium: 91mg | Iron: 2mg

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A Creamy Classic from Grandma’s Kitchen

The first time I baked this casserole, I understood why my grandma liked it so much. So many casseroles can turn out dry or bland, but this one stays creamy and full of flavor. The combination of Velveeta, milk, and cream of chicken soup makes a smooth sauce that coats every noodle, while the buttery breadcrumbs on top bake up golden and crisp.

I found this corned beef casserole tucked in my grandma’s recipe box, written in her familiar handwriting. She had marked it with a simple “good,” which was her quiet way of saying it was worth keeping. Seeing that note made me smile, and I knew I had to make it just the way she did.

Grandma’s note said she served it to my sister years ago, and I love that this recipe carries a little piece of our family history. It’s simple just like the many meals she used to make. Much like my grilled reuben sandwich with homemade dressing, it’s a reminder that the best recipes are the ones that stand the test of time.

How to Make Corned Beef Casserole

Preparation

Preheat the oven to 350°F and lightly grease a 2.5-quart baking dish. Cook the egg noodles according to package directions, then drain well. Chop the onions and shred or chop the corned beef into bite-sized pieces. Cube the Velveeta and set all ingredients within reach for easy assembly.

Step 1 – Prepare the Beef

Place the corned beef on a cutting board and chop or shred it into small, even pieces. This helps it mix evenly throughout the casserole and ensures every bite has a bit of that savory flavor. Set aside while you prepare the rest of the ingredients.

Step 2 – Combine the Main Ingredients

In a large mixing bowl, combine the cooked egg noodles, chopped corned beef, cubed Velveeta, and chopped onions. Stir gently until everything is evenly distributed. Spread the mixture evenly into the prepared baking dish, pressing it lightly to create an even layer.

Step 3 – Heat the Cream Sauce

In a small saucepan over low heat, combine the cream of chicken soup and milk. Stir frequently for about 3–4 minutes, until the mixture is smooth and warmed through. Do not let it boil. Pour the warm sauce evenly over the noodle mixture in the baking dish.

Step 4 – Prepare the Breadcrumb Topping

In a small bowl, stir together the breadcrumbs and melted butter until the crumbs are evenly coated. Sprinkle the buttered breadcrumbs evenly over the top of the casserole. This will bake into a crisp, golden topping.

Step 5 – Bake Until Golden

Place the casserole in the preheated oven and bake for 40 minutes, or until the edges are bubbly and the topping is golden brown. Remove from the oven and let it rest for 5–10 minutes before serving. This short rest helps the casserole set and makes it easier to serve.

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Corned Beef Casserole

This corned beef casserole is a creamy, comforting dinner made with egg noodles, savory corned beef, melty cheese, and a rich sauce. Finished with a buttery breadcrumb topping, it’s an easy weeknight casserole that’s both cozy and satisfying.

Course Dinner, Main

Cuisine American

Keyword corned beef casserole

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Servings 6 servings

Calories 512kcal

Author Lynette Rice

Equipment

• 2.5 quart baking dish

Ingredients

• 12 oz can corned beef
• 8 oz wide egg noodles cooked and drained
• 1 Cup Velveeta cubed
• 1/3 Cup onions chopped
• 10.5 oz cream of chicken soup
• 1 1/3 Cup milk
• 3/4 Cup bread crumbs
• 2 Tablespoons butter melted

Instructions

• Preheat the Oven: Preheat your oven to 350°F and lightly grease a 2.5-quart baking dish.
• Prepare the Beef: Shred or chop the corned beef into bite-sized pieces for even distribution throughout the casserole.
• Combine Main Ingredients: In a large mixing bowl, combine the cooked and drained egg noodles, shredded corned beef, cubed Velveeta, and chopped onions. Stir gently to evenly distribute. Spread the noodle mixture evenly into the prepared baking dish.
• Heat Cream Sauce: In a small saucepan over low heat, combine the cream of chicken soup and milk, stirring frequently until smooth and warmed through (do not boil). Carefully pour the warm soup mixture evenly over the noodles in the baking dish.
• Prepare Breadcrumb Topping: In a small bowl, stir together the breadcrumbs and melted butter until evenly coated. Sprinkle the buttered breadcrumbs evenly across the top of the casserole.
• Bake Until Golden: Bake for 40 minutes, or until bubbly around the edges and the topping is golden brown. Let the casserole rest for 5–10 minutes before serving to allow it to set slightly for easier serving.

Notes

Tip: Chill the corned beef before removing from the can to make it easier to trim any excess fat and shred.

Make Ahead: Assemble the casserole completely, including the sauce, but wait to add the breadcrumb topping. Cover tightly and refrigerate for up to 24 hours. When ready to bake, sprinkle with the buttered breadcrumbs and bake as directed, adding 5–10 extra minutes if baking straight from the refrigerator.

Storing: Store any leftovers covered in the refrigerator for up to 3 days. Keep them in an airtight container to maintain freshness and prevent the topping from becoming soggy.

Freezing: To freeze, assemble the casserole without the breadcrumb topping and wrap it tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the refrigerator, then add the topping and bake as directed.

Variations

• Use Different Soup: Swap the cream of chicken soup for cream of mushroom or cream of celery for a slightly different flavor that still keeps the casserole creamy.
• Add Vegetables: Stir in a cup of frozen peas, corn, or mixed vegetables before baking for extra color and texture.
• Try Another Cheese: Use shredded cheddar or Monterey Jack instead of Velveeta if you prefer a sharper or milder cheese flavor.

Nutrition

Serving: 1serving | Calories: 512kcal | Carbohydrates: 48g | Protein: 26g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 99mg | Sodium: 1821mg | Potassium: 543mg | Fiber: 2g | Sugar: 8g | Vitamin A: 706IU | Vitamin C: 16mg | Calcium: 345mg | Iron: 3mg

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A Classic For Dinner

Casseroles can take time to pull together, and that’s not always easy on a busy evening. This one solves that problem beautifully. There’s no crust to roll out or layers to fuss with. The Bisquick batter does all the work, forming a soft, golden crust as it bakes. You get all the flavor of a cheeseburger in a cozy, one-dish dinner that’s ready in about half an hour.

I found this recipe tucked inside my grandma’s recipe box, clipped from an old magazine or newspaper. I’ve always loved how simple and dependable it is with just the basic ingredients coming together. When I made it for my own kids, they loved it just as much, which made it even more special to serve.

It’s the kind of recipe that fits right in with family favorites like my easy chicken pot pie or turkey pot pie with crescent rolls. Each one has that same dependable charm – simple ingredients, baked with care, and always welcome at the table.

How to Make Impossible Cheeseburger Pie

Preparation

Preheat the oven to 400°F and lightly grease a 9-inch pie plate to prevent sticking. Chop the onion into small pieces and set it aside. Measure out the remaining ingredients so everything is ready to go before you start cooking.

Step 1 – Cook the Beef and Onions

In a large skillet over medium heat, cook the ground beef and chopped onion together for about 7–8 minutes. Stir occasionally until the beef is fully browned and the onions are soft and translucent. Drain off any excess grease, then stir in the salt to season the mixture evenly.

Step 2 – Fill the Pie Plate

Spread the cooked beef and onion mixture evenly into the prepared pie plate. Press it down lightly with a spoon to create a smooth, even layer across the bottom.

Step 3 – Add the Cheese

Sprinkle the shredded cheddar cheese evenly over the beef layer. Make sure it covers the surface so every bite has a bit of melted cheese.

Step 4 – Mix the Batter

In a medium bowl, whisk together the milk, Bisquick baking mix, and eggs until the mixture is smooth and free of lumps. The batter will look thin, but that’s what helps it form a soft crust as it bakes.

Step 5 – Pour and Bake

Slowly pour the batter evenly over the beef and cheese in the pie plate. Bake for 25 minutes, or until the top is golden and a knife inserted into the center comes out clean. Let the pie cool for 5–10 minutes before slicing so it sets nicely for serving.

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Impossible Cheeseburger Pie

This impossible cheeseburger pie is one of my favorite weeknight dinners when I want pure comfort without the extra work. It has all the flavors of a classic cheeseburger baked into one easy, cozy dish for a family-friendly meal.

Course Main Dish

Cuisine American

Keyword impossible cheeseburger pie

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Servings 8 slices

Calories 232kcal

Author Lynette Rice

Equipment

• 9-inch pie plate

Ingredients

• 1 lb ground beef
• 1 Cup onion chopped
• 1/2 teaspoon salt
• 1 Cup shredded cheddar cheese
• 1 Cup milk
• 1/2 Cup Bisquick baking mix
• 2 large eggs

Instructions

• Preheat the Oven: Preheat your oven to 400°F and lightly grease a 9-inch pie plate to prevent sticking.
• Cook the Beef: In a large skillet over medium heat, cook the ground beef and chopped onion together until the beef is fully browned and the onions are soft and translucent. Carefully drain off any excess grease from the skillet. Stir in the salt evenly throughout the cooked beef mixture.
• Fill the Pie Plate: Spread the seasoned beef and onion mixture evenly into the prepared pie plate. Sprinkle the shredded cheddar cheese evenly over the top of the beef layer.
• Mix the Batter: In a medium bowl, whisk together the milk, Bisquick baking mix, and eggs until smooth and fully combined. Slowly pour the batter evenly over the beef and cheese in the pie plate.
• Bake Until Set: Bake for 25 minutes, or until the top is golden and a knife inserted into the center comes out clean. Allow the pie to cool for 5–10 minutes before slicing to help it set for clean, even pieces.

Notes

Tip: For extra flavor, cook the ground beef until it develops a little browning before draining. Those lightly crispy edges add a richer, more grilled taste to the finished pie. Don’t worry if the batter looks thin when you pour it over the top, that’s exactly what helps it form that perfect crust.

Make Ahead: Assemble the pie completely without baking, then cover tightly with plastic wrap or foil and refrigerate for up to 24 hours. When ready to bake, let it sit at room temperature while the oven preheats and add about 5 extra minutes to the baking time.

Storing: Keep any leftover pie covered in the refrigerator for up to 3 days. Store it in an airtight container or wrap the pie plate tightly with foil to maintain freshness.

Variations

• Add Peppers: Stir in chopped red or green bell pepper with the onions for a little extra color and sweetness. It adds a nice balance to the savory beef and cheese.
• Use Different Cheese: Try Monterey Jack, Colby, or a cheddar blend for a milder flavor. Each one melts beautifully and gives the pie a slightly different taste.
• Make It Spicy: Add a pinch of chili powder or a few dashes of hot sauce to the beef mixture. It gives the pie a gentle kick without overpowering the classic cheeseburger flavor.

Nutrition

Serving: 1slice | Calories: 232kcal | Carbohydrates: 8g | Protein: 18g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 96mg | Sodium: 399mg | Potassium: 295mg | Fiber: 0.5g | Sugar: 3g | Vitamin A: 251IU | Vitamin C: 2mg | Calcium: 168mg | Iron: 2mg

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A Cozy Classic That Never Fails

I’ve made plenty of chicken casseroles over the years, but this one stands out because it always bakes up just right. The eggs and broth soak into the bread, giving it a soft, custard-like texture that never turns soggy. Then the buttery panko on top crisps beautifully in the oven, so every bite has that perfect balance of creamy and crunchy.

I found this chicken bread casserole tucked inside a small magazine clipping my grandma had saved in her recipe box. The paper was yellowed and soft from years of handling, which told me it had been made more than once. Much like my chicken and dressing casserole, it’s a recipe worth keeping close.

It’s also a wonderful way to use up day-old bread. I’ll cube whatever I have on hand, let it dry a bit, and it soaks up the broth mixture like a charm. Grandma would have appreciated that kind of practicality, nothing wasted.

How to Make Chicken Bread Casserole

Preparation

Preheat the oven to 350°F and lightly grease a 2-quart baking dish. Dice the celery and onion, cube the bread, and measure out all remaining ingredients so they’re ready to go. Make sure the chicken is fully cooked and cut into bite-sized cubes before starting.

Step 1 – Sauté the Vegetables

In a small skillet over medium heat, melt 2 tablespoons of butter. Add the diced celery and chopped onion, cooking for 4–5 minutes until they soften and become fragrant. Transfer the cooked vegetables to a large mixing bowl.

Step 2 – Combine the Main Ingredients

To the bowl with the vegetables, add the cubed bread, 1 cup of panko bread crumbs, salt, cooked chicken, and drained mushrooms. Toss gently with a spoon or your hands until everything is evenly mixed. The bread should start to absorb some of the moisture from the vegetables.

Step 3 – Whisk the Broth Mixture

In a separate bowl, whisk together the chicken broth and eggs until smooth and fully blended. Pour this mixture evenly over the bread and chicken mixture. Stir gently until all the bread cubes are moistened but not soggy.

Step 4 – Transfer to the Baking Dish

Spread the mixture evenly into the prepared 2-quart baking dish. Press down lightly with the back of a spoon to level the top, but don’t pack it too tightly. This helps the casserole bake evenly and stay light in texture.

Step 5 – Prepare the Crispy Topping

Melt the remaining 1 tablespoon of butter in a small bowl. Stir in the remaining ½ cup of panko bread crumbs until coated. Sprinkle the buttered panko evenly over the top of the casserole for a crisp, golden finish.

Step 6 – Bake Until Golden

Place the casserole uncovered in the preheated oven and bake for 1 hour. It’s done when the center is set and the top is golden brown. Let it stand for 5–10 minutes before serving so it can firm up slightly and slice cleanly.

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Chicken Bread Casserole

This easy chicken bread casserole is a classic comfort food bake made with tender chicken, bread cubes, mushrooms, and savory broth. Finished with a buttery panko topping, it bakes into a creamy casserole with the perfect crunchy finish.

Course Chicken Main Dish, Dinner

Cuisine American

Keyword chicken bread casserole

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Servings 6 servings

Calories 323kcal

Author Lynette Rice

Equipment

• 2 quart baking dish

Ingredients

• 3 Tablespoons butter divided
• 3/4 Cup celery diced
• 2 Tablespoons chopped onion
• 6 slices of bread cubed
• 1 1/2 Cups panko bread crumbs divided
• 1 teaspoon salt
• 3 Cups cubed chicken fully cooked
• 8 oz can mushrooms drained
• 3 Cups chicken broth
• 3 large eggs

Instructions

• Preheat the Oven: Heat oven to 350˚F and grease a 2-quart baking dish.
• Sauté the Vegetables: In a small skillet, melt 2 tablespoons butter over medium heat. Cook celery and onion until soft, about 4–5 minutes. Transfer to a large bowl.
• Combine Main Ingredients: Add bread cubes, 1 cup panko, salt, cooked chicken, and drained mushrooms to the large bowl. Toss gently to combine.
• Whisk Broth Mixture: In a separate bowl, whisk together chicken broth and eggs until fully blended. Pour the broth mixture evenly over the bread mixture and stir gently until everything is moistened. Spread mixture evenly into the prepared 2-quart baking dish.
• Prepare Crispy Topping: Melt remaining 1 tablespoon butter and mix with remaining ½ cup panko. Sprinkle buttered panko evenly over the casserole.
• Bake Until Golden: Bake uncovered for 1 hour, until set in the center and golden brown on top. Let stand 5–10 minutes before serving to allow the casserole to firm up.

Notes

Tip: Slightly stale bread works best for this recipe because it holds its shape and absorbs the broth mixture evenly. If using fresh bread, cube it and let it sit out for a few hours or toast it lightly in the oven to dry it out before assembling.

Make Ahead: Assemble the casserole completely without adding the panko topping. Cover tightly and refrigerate for up to 24 hours. When ready to bake, add the buttered panko topping and bake as directed, adding 5–10 extra minutes if baking straight from the refrigerator.  The bread will really soak up the broth so the texture will be slightly different than making fresh.

Storing: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Let the casserole cool completely before covering to prevent condensation from softening the topping.

Freezing: Freeze the unbaked casserole without the topping for up to 2 months. Wrap tightly in plastic wrap and foil, then thaw overnight in the refrigerator before adding the topping and baking as directed.

Variations

• Use Different Bread: Try using stale French bread, sourdough, or even cornbread for a slightly different flavor and texture. Each one soaks up the broth mixture in its own way.
• Add Vegetables: Stir in a handful of frozen peas, chopped carrots, or green beans for extra color and nutrition. Just make sure they’re thawed and drained before mixing.
• Swap the Protein: Use leftover turkey, ham, or even rotisserie chicken instead of cooked chicken. It’s a great way to use what you already have on hand.

Nutrition

Serving: 1serving | Calories: 323kcal | Carbohydrates: 27g | Protein: 25g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 147mg | Sodium: 1400mg | Potassium: 486mg | Fiber: 3g | Sugar: 4g | Vitamin A: 376IU | Vitamin C: 2mg | Calcium: 95mg | Iron: 3mg

The post Chicken Bread Casserole appeared first on Cleverly Simple.

Fresh Flavor That Lasts

I came up with this easy black bean corn salad after trying a few versions that just didn’t hold up. Some were too oily, others turned watery after sitting overnight. I wanted something that stayed crisp and bright, even after a day in the fridge, and this one finally does.

I like to use frozen corn because it’s easy and always on hand. I mix everything together except the dressing, let the corn thaw, and then stir in the lime mixture later so the flavors have time to blend. It’s a small step that makes a big difference in how crisp it stays.

This salad reminds me of summer picnics and potlucks where everyone brings something colorful to the table. It’s hearty enough to stand on its own, but it also pairs perfectly with tortilla chips or alongside grilled chicken. When I serve it next to my taco dip or corn dip, it always feels like a complete spread.

How to Make Easy Black Bean Corn Salsa

Preparation

Set out a large mixing bowl and a small bowl for the dressing. Drain and rinse the black beans and black eyed peas (or garbanzo beans) under cold water until clean. Dice the red bell pepper and red onion, chop the cilantro, and measure out the remaining ingredients so everything is ready to go.

Step 1 – Drain and Rinse the Beans

Open the cans of black beans and black eyed peas or garbanzo beans. Drain them thoroughly and rinse under cold running water until the water runs clear. This helps remove excess starch and keeps the salad from becoming watery.

Step 2 – Combine the Fresh Ingredients

In a large mixing bowl, add the drained beans, corn, diced red bell pepper, diced red onion, and chopped cilantro. Stir gently to mix everything together. The colors should look bright and evenly distributed.

Step 3 – Whisk the Lime Dressing

In a small bowl, whisk together the avocado oil, fresh lime juice, garlic powder, salt, and sugar. Whisk for about 30 seconds until the dressing looks smooth and well blended. Taste and adjust the seasoning if needed.

Step 4 – Pour and Toss

Pour the lime dressing over the bean and corn mixture. Gently toss with a large spoon until all the ingredients are evenly coated. Make sure the dressing reaches the bottom of the bowl so every bite has flavor.

Step 5 – Chill for Flavor

Cover the bowl and place it in the refrigerator for at least 30 minutes. This resting time allows the flavors to blend and the salad to chill. Stir once more before serving to refresh the ingredients.

Step 6 – Serve and Enjoy

Serve the salad cold with tortilla chips, corn chips, or as a side dish. It keeps well in the refrigerator for up to three days, making it perfect for make-ahead meals or gatherings.

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Easy Black Bean Corn Salsa

This easy black bean corn salsa is a fresh, flavorful appetizer made with black beans, sweet corn, crisp bell peppers, and a bright lime dressing. Often called cowboy caviar or Texas caviar, it’s a simple no-cook dip perfect for parties.

Course Appetizer

Cuisine American

Keyword easy black bean corn salsa

Prep Time 10 minutes minutes

Cook Time 0 minutes minutes

Total Time 40 minutes minutes

Servings 16 servings

Calories 107kcal

Author Lynette Rice

Ingredients

• 15 oz black beans drained and rinsed
• 15 oz black eyed peas or garbanzo beans, drained and rinsed
• 1 1/2 Cups frozen corn or fresh corn
• 1 red bell pepper diced
• 2/3 Cup red onion diced
• 1/4 Cup cilantro chopped
• 1/4 Cup avocado oil
• 1/4 Cup fresh lime juice
• 1/4 teaspoon garlic powder
• 1/2 teaspoon salt
• 1 teaspoon sugar

Instructions

• Drain and Rinse Beans: Open the black beans and black eyed peas (or garbanzo beans), drain thoroughly, and rinse under cold water until clean.
• Combine Fresh Ingredients: Add the drained beans to a large bowl with the corn, diced red bell pepper, red onion, and chopped cilantro.
• Whisk Lime Dressing: In a small bowl, whisk together avocado oil, fresh lime juice, garlic powder, salt, and sugar until fully combined. Pour the dressing over the bean mixture and gently stir until everything is evenly coated.
• Chill for Flavor: Let the salsa rest at least 30 minutes in the refrigerator to allow flavors to blend. Stir once more before serving with tortilla chips or corn chips.

Notes

Tip: For the best texture, use frozen corn and let it thaw in the salad before adding the dressing. This keeps the corn crisp and helps the flavors blend evenly once the dressing is mixed in.

Make Ahead: Prepare the salad as directed, cover it tightly, and refrigerate for up to 24 hours before serving. Stir well just before serving to refresh the dressing and evenly coat the ingredients.

Storing: Keep leftovers in an airtight container in the refrigerator for up to three days. Stir before serving to redistribute the dressing and maintain the salad’s fresh flavor.

Variations

• Use Garbanzo Beans: Swap the black eyed peas for garbanzo beans if that’s what you have. They hold their shape well and add a slightly nutty flavor.
• Try Olive Oil: Use olive oil instead of avocado oil for a more traditional taste. It blends nicely with the lime and garlic in the dressing.
• Swap the Citrus: Use red wine vinegar instead of lime juice for a tangier flavor. It gives the salad a slightly different brightness that still works well.

Nutrition

Serving: 1serving | Calories: 107kcal | Carbohydrates: 15g | Protein: 4g | Fat: 4g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 177mg | Potassium: 233mg | Fiber: 4g | Sugar: 2g | Vitamin A: 257IU | Vitamin C: 13mg | Calcium: 19mg | Iron: 1mg

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A Quick Classic That Never Gets Old

I’ve tried plenty of quick pizza recipes over the years, but so many end up soggy or bland. This one gets it right. The muffins crisp just enough around the edges, the sauce is balanced with herbs, and the cheese melts perfectly without sliding off. It’s the kind of easy dinner that actually tastes homemade.

I found this English muffin pizza recipe tucked inside my grandma’s recipe box, written on a yellowed newspaper clipping that had clearly seen its share of kitchen counters. It’s one of those recipes that feels both nostalgic and practical, the kind you can make on a whim with what’s already in the pantry.

I like to serve these straight from the oven with a simple salad or a few cut veggies on the side. They’re just as good for a casual lunch as they are for a family movie night. And if you’re in the mood to make your own crust sometime, my easy no rise pizza dough has that same homemade charm with a little extra hands-on fun.

How to Make English Muffin Pizza

Preparation

Preheat the oven to 450˚F and line a baking sheet with parchment paper or lightly grease it. Split the English muffins in half and set them cut side up. Measure out all ingredients so they’re ready to use once the oven is hot.

Step 1 – Arrange the Muffins

Place the split English muffin halves on the prepared baking sheet, cut side up, in a single layer. Make sure they are spaced slightly apart so they toast evenly.

Step 2 – Spread the Sauce

Spoon about 1 tablespoon of the pizza sauce onto each muffin half. Spread it evenly to the edges, but avoid adding too much so the muffins stay crisp.

Step 4 – Add the Cheese and Pepperoni

Top with mozarella slice and top each with slices of pepperoni, spacing them evenly.

Step 5 – Bake and Serve

Bake for 10-15 minutes, until the edges look lightly golden and the pepperoni begins to curl slightly. Take the pizzas out of the oven and let them rest for 2–3 minutes. This allows the cheese to set so it doesn’t slide off when serving. Serve warm and enjoy.

Print

English Muffin Pizza

This easy English muffin pizza is a quick homemade dinner made with simple pantry ingredients. Crispy edges, soft centers, and bubbly melted cheese make these mini pizzas perfect for snacks, lunches, or weeknight meals.

Course Dinner

Cuisine American

Keyword english muffin pizzas

Prep Time 5 minutes minutes

Cook Time 12 minutes minutes

Servings 12 pizzas

Calories 182kcal

Author Lynette Rice

Ingredients

• 2 Cups pizza sauce
• 6 English muffins split in half
• 24 pepperoni slices
• 12 slices mozzarella

Instructions

• Preheat The Oven: Heat oven to 450˚F. Allow it to fully preheat so the muffins crisp properly.
• Arrange The Muffins: Place the split English muffin halves cut side up on a baking sheet in a single layer.
• Spread The Sauce: Spoon about 1-2 tablespoons of pizza sauce onto each muffin half. Spread evenly to the edges, but do not oversaturate. Top with cheese slice and pepperoni.
• Bake: Bake for 10-15 minutes, until the edges look lightly golden and the pepperoni begins to curl slightly.
• Cool Slightly Before Serving: Let rest 2–3 minutes before serving so the cheese sets and doesn’t slide off.

Notes

Tip: For crisper results, bake the plain English muffin halves for 2–3 minutes before adding the sauce and toppings. This quick step helps prevent soggy pizzas and gives the muffins a sturdy base.

Make Ahead: Assemble the pizzas up to the point before adding cheese, then cover and refrigerate for up to 24 hours. When ready to bake, follow the recipe as directed, adding the cheese during the final minute.

Storing: Store any leftover pizzas in an airtight container in the refrigerator for up to 3 days. Let them cool completely before sealing to prevent moisture buildup.

Freezing: Place assembled pizzas (before the final cheese bake) on a baking sheet and freeze until solid. Transfer to a freezer-safe bag and freeze for up to 2 months. Bake straight from frozen at 450˚F, adding 2–3 extra minutes before finishing with cheese.

Variations

• Use Different Toppings: Swap the pepperoni for cooked sausage, diced ham, or sliced mushrooms. It’s easy to make a few different kinds so everyone gets their favorite.
• Try a Different Sauce: Skip the tomato sauce and spread a thin layer of garlic butter or Alfredo sauce instead. Top with mozzarella and a sprinkle of Parmesan for a creamy version.
• Add Veggies: Layer on chopped bell peppers, onions, or black olives before baking. The quick bake keeps them tender but still a little crisp.

Nutrition

Serving: 1pizza | Calories: 182kcal | Carbohydrates: 16g | Protein: 10g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 26mg | Sodium: 567mg | Potassium: 191mg | Fiber: 1g | Sugar: 2g | Vitamin A: 368IU | Vitamin C: 3mg | Calcium: 164mg | Iron: 1mg

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