Baby boomers fondly remember the simple classic green bean casserole as a Thanksgiving standard. This version is updated a bit to add fresh mushrooms. It also uses frozen green beans, which contain less salt and retain more color.
If you love the popular 7-up biscuits, you’re really going to love these treats. They are lighter than most biscuits, yet filled with cranberries and pecans. A mix between biscuits and scones, these soda pop cranberry pecan biscuits go great with tea or coffee.
These little crab muffins are bursting with fresh, ocean flavor. Serve these bite-sized gems warm or at room temperature for a perfect party finger food.
Hearty, filling Salisbury Steak with mushroom gravy is an America comfort food from the 50s and 60s. Bring back memories of Grandma’s kitchen by making your own with this easy recipe.
Like potatoes, parsnips are a root vegetable, so it makes sense to do a mash-up with potatoes. Loaded Parsnip Mashed Potatoes take on a slightly sweet, nutty flavor from the parsnips. Here they are taken up to a truly adult level with the addition of bacon bits, Cheddar cheese, and chives.
Old-fashioned oatmeal is a comfort food for many, and this baked blueberry peach oatmeal makes it easy. No stirring required!
Enjoy hot cross buns not only for Easter and Lent, but also the rest of the year. Filled with raisins and optional hazelnuts, then topped with a simple cross of icing.
Grandma’s Meatloaf was a family favorite in many households in the 1950’s, and has been handed down from generation to generation. The key is in the onion soup mix, plus the mixture of ground beef with pork sausage for added flavor and moisture. The bacon is the cherry on top.