Month: September 2026

Sweet Potato Casserole

Posted on by David Knight

Mashed sweet potato casserole with brown sugar, vanilla, and a pecan streusel topping.

Sweet Potato Casserole

Mashed sweet potato casserole with brown sugar, vanilla, and a pecan streusel topping.
Print Recipe
Course Side Dish
Cuisine American
Status To Try

Ingredients
  

Casserole

  • 5 sweet potatoes
  • 1 cup brown sugar
  • 2 eggs beaten
  • 1 stick butter
  • 1 tbsp vanilla

Streusel Topping

  • 1 cup brown sugar
  • 1/3 cup butter softened
  • 1/3 cup flour
  • 1 cup pecans chopped

Instructions
 

  • Preheat oven to 400°F. Place sweet potatoes on a foil-lined sheet pan and pierce several times with a fork. Bake 1 hour, or until tender. Cool enough to handle, then peel and mash well.
  • Reduce oven temperature to 350°F. Make the streusel by blending brown sugar, softened butter, flour, and chopped pecans together with a pastry blender or fork.
  • Mix mashed sweet potatoes with brown sugar, eggs, butter, and vanilla. Transfer to a lightly buttered 9 x 9-inch casserole dish.
  • Sprinkle with streusel topping and bake at 350°F for 30 minutes, or until the casserole is set.
Keyword Casserole, sides-vegetables, Thanksgiving
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Source: Legacy recipe collection

Stove Top Pork Chop Bake

Posted on by David Knight

Browned pork chops baked with prepared stuffing and creamy mushroom sauce.

Stove Top Pork Chop Bake

Browned pork chops baked with prepared stuffing and creamy mushroom sauce.
Print Recipe
Total Time 1 hour 20 minutes
Course Main Course
Cuisine American
Status To Try
Servings 4 servings

Ingredients
  

  • 4 pork chops or boneless pork steaks
  • 1 box Stove Top stuffing mix 6 oz; prepared according to package directions
  • 1 can cream of mushroom soup 10 1/2 oz; undiluted
  • 1/4 cup milk
  • seasoning salt to taste
  • black pepper to taste

Instructions
 

  • Season pork with salt and pepper and brown in a lightly oiled skillet.
  • Place in a 9 x 13-inch pan sprayed with cooking spray. Preheat oven to 350°F.
  • Prepare stuffing according to package directions and spoon over the pork.
  • Mix mushroom soup and milk and pour over the top.
  • Cover with foil and bake about 1 hour, or until pork reaches a safe internal temperature. For more browning, uncover during the last 20 minutes.
Keyword Casserole, main-dishes-meat
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Source: Food.com / Liz H 2

Quick Chicken à la King

Posted on by David Knight

Quick creamy chicken, peas, peppers, and onions served over warm biscuits.

Quick Chicken à la King

Quick creamy chicken, peas, peppers, and onions served over warm biscuits.
Print Recipe
Prep Time 10 minutes
Total Time 20 minutes
Course Main Course
Cuisine American
Status To Try
Servings 8 servings

Ingredients
  

  • 1 can Pillsbury Grands buttermilk biscuits 16.3 oz
  • 1 tbsp olive oil
  • 1/2 cup red bell pepper chopped
  • 1/2 cup onion chopped
  • 1 can creamy mushroom soup 18 oz
  • 1 cup frozen sweet peas
  • 1 1/2 cups cooked chicken cubed

Instructions
 

  • Bake the biscuits as directed on the can.
  • Meanwhile, heat olive oil in a 4-quart saucepan over medium heat. Cook bell pepper and onion 3 to 5 minutes, stirring occasionally, until tender.
  • Add mushroom soup, peas, and chicken. Cook until hot and bubbly.
  • Serve over split warm biscuits.
Keyword chicken, main-dishes-poultry
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Source: Pillsbury

Mississippi Roast Pot Pie

Posted on by David Knight

Mississippi-style chuck roast with pepperoncini, potatoes, peas, carrots, and biscuit topping.

Mississippi Roast Pot Pie

Mississippi-style chuck roast with pepperoncini, potatoes, peas, carrots, and biscuit topping.
Print Recipe
Prep Time 30 minutes
Total Time 1 hour 10 minutes
Course Main Course
Cuisine American
Status To Try
Servings 8 servings

Ingredients
  

  • 2 1/2 to 3 lb boneless beef chuck roast excess fat removed; cut into 1/2-inch pieces
  • 1/4 cup all-purpose flour
  • 1/2 cup butter
  • 1 package ranch salad dressing and seasoning mix 1 oz
  • 1/2 cup drained sliced pepperoncini peppers
  • 1 cup beef-flavored broth
  • 2 cups refrigerated diced potatoes
  • 1 cup frozen peas and carrots
  • 1 can Pillsbury Grands Flaky Layers refrigerated Buttermilk biscuits 16.3 oz; cut in quarters

Instructions
 

  • Heat oven to 350°F. Place beef pieces in a large resealable bag, add flour, close, and shake until evenly coated.
  • In a 12-inch ovenproof skillet, melt half the butter over medium-high heat. Brown half the beef 6 to 8 minutes; remove. Melt remaining butter and brown remaining beef. Return all beef to skillet.
  • Stir in ranch seasoning, pepperoncini, and broth; bring to a boil. Cover, reduce heat, and simmer 18 to 20 minutes, stirring occasionally, until beef is tender.
  • Stir in potatoes; cover and cook 5 to 8 minutes until tender. Stir in frozen peas and carrots. Arrange biscuit pieces around the outer edge of the pan.
  • Bake 13 to 17 minutes, until biscuits are light golden brown.
Keyword beef stew, main-dishes-meat, savory pie
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Source: Pillsbury

Homity Pie

Posted on by David Knight

A savory British-style pie filled with potatoes, leeks, spinach, garlic, soft cheese, and mature cheddar in wholemeal pastry.

Homity Pie

A savory British-style pie filled with potatoes, leeks, spinach, garlic, soft cheese, and mature cheddar in wholemeal pastry.
Print Recipe
Course Main Course
Cuisine British
Status To Try

Ingredients
  

Filling

  • 600 g floury potatoes peeled and cut into large dice
  • 2 leeks sliced
  • butter for frying
  • 1 clove garlic crushed
  • 200 g spinach chopped
  • 5 tbsp soft cheese
  • 150 g mature cheddar grated

Pastry

  • 100 g plain flour
  • 100 g wholemeal flour
  • 1/4 tsp smoked paprika
  • 100 g butter cubed and chilled
  • 1 egg beaten
  • 1/2 tsp salt
  • cold water a splash if needed

Instructions
 

  • To make the pastry, process the flours, paprika, butter, and salt until the mixture resembles breadcrumbs. Add the egg and process until a dough forms, adding a splash of cold water if needed. Roll out and line a 20 cm loose-bottomed metal tin. Chill.
  • Cook the potatoes in boiling salted water until just tender, then drain very well.
  • Cook the leeks with a knob of butter until soft. Add garlic and cook 1 minute. Stir in spinach and cook until completely wilted, then stir in soft cheese.
  • Heat oven to 190°C / 170°C fan / gas 5. Combine leeks, spinach, and potatoes. Add three-quarters of the cheddar and season well. Transfer to the chilled pastry case and top with remaining cheddar.
  • Bake 40 to 45 minutes until golden. Cool 10 minutes in the tin before turning out and serving.
Keyword main-dishes-vegetarian, savory pie
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Source: Legacy recipe collection

Cheddar Bay Chicken Biscuit Bake

Posted on by David Knight

Chicken and mixed vegetables in a creamy cheddar sauce topped with Old Bay-seasoned biscuit pieces and melted cheddar.

Cheddar Bay Chicken Biscuit Bake

Chicken and mixed vegetables in a creamy cheddar sauce topped with Old Bay-seasoned biscuit pieces and melted cheddar.
Print Recipe
Prep Time 15 minutes
Total Time 1 hour
Course Main Course
Cuisine American
Status To Try
Servings 6 servings

Ingredients
  

  • 2 bags frozen broccoli, carrots and cauliflower 12 oz each
  • 2 tsp Old Bay seasoning
  • 1 tsp garlic powder
  • 1 can Pillsbury Grands Flaky Layers refrigerated Buttermilk biscuits 16.3 oz
  • 3 cups shredded deli rotisserie chicken
  • 1 can condensed cream of Cheddar soup 10 oz
  • 1/2 cup water
  • 2 cups shredded Cheddar cheese 8 oz

Instructions
 

  • Heat oven to 350°F. Spray a 13 x 9-inch (3-quart) baking dish with cooking spray.
  • Cook the frozen vegetables as directed on the bags.
  • In a 1-gallon resealable bag, mix Old Bay seasoning and garlic powder. Separate dough into 8 biscuits and cut each biscuit into 6 pieces. Add biscuit pieces to the bag and shake to coat.
  • In the baking dish, mix vegetables, chicken, soup, water, and 1 cup of the cheese. Arrange biscuit pieces over the mixture.
  • Bake 32 to 38 minutes, until biscuits are deep golden brown and cooked through. Sprinkle with remaining 1 cup cheese and bake 3 to 5 minutes more, until melted.
Keyword Casserole, chicken, main-dishes-poultry
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Source: Pillsbury

Cabbage Rolls

Posted on by David Knight

Cabbage leaves filled with beef, pork sausage, rice, onion, and eggs, then simmered in tomato sauce and tomatoes.

Cabbage Rolls

Cabbage leaves filled with beef, pork sausage, rice, onion, and eggs, then simmered in tomato sauce and tomatoes.
Print Recipe
Course Main Course
Cuisine American
Status To Try

Ingredients
  

  • 1 cabbage
  • 1 lb ground beef
  • 1 lb pork sausage
  • 16 oz tomato sauce
  • 16 oz Rotel tomatoes and chiles
  • 2 cups rice
  • 2 eggs
  • 1 onion chopped
  • 2 tbsp butter
  • salt and pepper to taste

Instructions
 

  • Cook rice according to package directions.
  • Remove the cabbage core. Boil the cabbage, removing leaves as they soften.
  • Mix beef, sausage, onion, cooked rice, and eggs. Place handfuls of filling into cabbage leaves, roll, and secure with toothpicks.
  • Simmer the rolls in tomato sauce and tomatoes for 2 hours, adding additional tomato sauce or tomato juice as needed.
Keyword main-dishes-meat
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Source: Legacy recipe collection

Sloppy Joe Grilled Cheese

Posted on by David Knight

Buttery grilled cheese sandwiches stuffed with a sweet-and-savory sloppy joe beef filling.

Sloppy Joe Grilled Cheese

Buttery grilled cheese sandwiches stuffed with a sweet-and-savory sloppy joe beef filling.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Status To Try
Servings 4 servings

Ingredients
  

  • 1 tbsp extra-virgin olive oil
  • 1 medium onion chopped
  • 1 lb ground beef
  • 2 cloves garlic minced
  • 1/2 cup ketchup
  • 1/3 cup packed brown sugar
  • 2 tbsp yellow mustard
  • 1 tbsp chili powder
  • kosher salt to taste
  • freshly ground black pepper to taste
  • 4 tbsp butter for bread
  • 8 slices sandwich bread
  • 2 cups shredded cheddar

Instructions
 

  • Heat olive oil in a large skillet over medium heat. Add onion and cook until soft, about 5 minutes. Add ground beef and cook, breaking it up, until no longer pink, 6 to 8 minutes. Drain fat.
  • Return beef mixture to the skillet over medium heat. Stir in ketchup, garlic, brown sugar, mustard, and chili powder; season with salt and pepper. Simmer until thick, about 5 minutes. Transfer to a plate and wipe the skillet clean.
  • Butter one side of each bread slice. Place one slice butter-side down in the skillet, spoon on sloppy joe mixture, top with cheddar and another slice of bread butter-side up.
  • Cook over medium heat until the bread is golden and the cheese is melted, about 3 minutes per side. Repeat to make 4 sandwiches.
Keyword main-dishes-meat, sammiches
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Source: Delish / Lindsay Funston

Fig Pickles

Posted on by David Knight

Traditional sweet-spiced fig pickles preserved in a boiling-water canner.

Fig Pickles

Traditional sweet-spiced fig pickles preserved in a boiling-water canner.
Print Recipe
Course Preserves
Cuisine American
Status To Try
Servings 8 pints

Ingredients
  

  • 4 quarts firm-ripe figs
  • 3 cups sugar
  • 2 quarts water
  • 2 cups sugar additional
  • 3 cups vinegar
  • 2 sticks cinnamon
  • 1 tablespoon whole allspice
  • 1 tablespoon whole cloves

Instructions
 

  • Peel figs. If unpeeled figs are preferred, pour boiling water over them, let stand until cool, and drain.
  • Add 3 cups sugar to the water and cook until dissolved. Add figs and cook slowly for 30 minutes.
  • Add the remaining 2 cups sugar and the vinegar. Tie cinnamon, allspice, and cloves in a cheesecloth bag and add to the figs. Cook gently until figs are clear.
  • Cover and refrigerate 12 to 24 hours.
  • Remove spice bag. Heat figs in brine to the boiling point.
  • Fill clean, hot jars with hot figs and brine, leaving 1/2-inch headspace. Remove air bubbles, adjust headspace if needed, wipe rims, and apply canning lids.
  • Process pint jars in a boiling-water canner according to the altitude schedule in the notes.

Notes

Source processing schedule for hot-packed pints: 15 minutes at 0–1,000 ft; 20 minutes at 1,001–3,000 ft; 20 minutes at 3,001–6,000 ft; 20 minutes above 6,000 ft. Source: National Center for Home Food Preservation, extracted from So Easy to Preserve, 5th ed. Because preservation guidance can be updated, verify the current NCHFP/USDA recipe and altitude schedule before use.
Keyword canning-jams-jellies
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Source: National Center for Home Food Preservation

Hot Italian Giardiniera

Posted on by David Knight

Spicy refrigerator giardiniera with peppers, celery, carrot, cauliflower, olives, vinegar, and olive oil.

Hot Italian Giardiniera

Spicy refrigerator giardiniera with peppers, celery, carrot, cauliflower, olives, vinegar, and olive oil.
Print Recipe
Prep Time 45 minutes
Total Time 2 days 2 hours 45 minutes
Course Preserves
Cuisine Italian-American
Status To Try
Servings 10 servings

Ingredients
  

  • 2 green bell peppers diced
  • 2 red bell peppers diced
  • 8 fresh jalapeño peppers sliced
  • 1 stalk celery diced
  • 1 medium carrot diced
  • 1 small onion chopped
  • 1/2 cup fresh cauliflower florets
  • 1/2 cup salt
  • water enough to cover vegetables
  • 2 cloves garlic finely chopped
  • 1 tablespoon dried oregano
  • 1 teaspoon red pepper flakes
  • 1/2 teaspoon black pepper
  • 5 ounces pimento-stuffed green olives chopped
  • 1 cup white vinegar
  • 1 cup olive oil

Instructions
 

  • Place green and red bell peppers, jalapeños, celery, carrot, onion, and cauliflower in a bowl. Stir in salt and add enough cold water to cover. Cover and refrigerate overnight.
  • The next day, drain the salty water and rinse the vegetables.
  • Mix garlic, oregano, red pepper flakes, black pepper, and olives. Add vinegar and olive oil and mix well.
  • Combine dressing with the vegetable mixture, cover, and refrigerate for 2 days before using.

Notes

This source describes a refrigerated giardiniera, not a shelf-stable heat-processed canning recipe. Keep refrigerated.
Keyword canning-meats-snacks
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Source: Allrecipes / PHONETEK