Mom's Favorite Recipes, 1164 S Brook St, Louisville, KY 40203, United States (2026)

11/01/2025

OLD FASHIONED SOUTHERN TEA CAKES
Ingredients
1 ¾ cups white sugar
1 cup butter
2 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
¼ teaspoon ground nutmeg
Directions
Beat sugar and butter together in a large bowl with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla extract. Combine flour, baking soda, salt, and nutmeg; stir into creamed mixture.
Knead dough for a few turns on a floured board until smooth. Cover and refrigerate until firm, about 30 minutes.
Preheat the oven to 325 degrees F (165 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto cookie sheets.
Bake in the preheated oven until edges are golden, about 8 to 10 minutes. Cool on the cookie sheets briefly before removing to a wire rack to cool completely.

11/01/2025

Salted Caramel Frosting 😋😍
Ingredients:
1 cup firmly packed dark brown sugar
1 cup butter
1/3 cup heavy cream
4 cups powdered sugar, sifted
1 teaspoon vanilla extract
1/2 teaspoon sea salt
Directions:
Step1: Bring first 2 ingredients to a rolling boil in a 3 1/2-qt. saucepan over medium heat, whisking constantly.
Step2: Stir in cream, and return to a boil; remove from heat.
Step3: Pour into bowl of a heavy-duty electric stand mixer.
Step4: Gradually beat in powdered sugar and vanilla at medium speed, using whisk attachment; beat 7 to 10 minutes or until thickened. Use immediately.

11/01/2025

Corn Fritters
1 can whole kernel corn
2 eggs
Salt & pepper to taste
1/2 cup flour
1 tsp baking powder
1/2 cup shredded cheese
1 pat butter
2 tbsp oil
1/4 cup chopped parsley
DIRECTIONS:
Drain corn and discard liquid.
Put eggs, salt, and pepper in a bowl and beat.
Add flour and baking powder, whisk until smooth.
Add corn and cheese.
Stir.
Put butter and oil in a fry-pan, Heat until bubbly over medium heat.
Drop corn mixture in spoonfuls into a fry-pan.
When golden turn and cook another side.
Drain on absorbent paper and serve

11/01/2025

Copycat of Starbucks® Lemon Bread
1 (18.25 ounce) package yellow cake mix
1 (4.3 ounce) package non-instant lemon pudding mix
1/2 cup vegetable oil
4 large eggs
8 ounces sour cream
1/2 cup milk
6 tablespoons freshly squeezed lemon juice
Icing:
2 1/2 cups confectioners' sugar
3 tablespoons freshly squeezed lemon juice, or more to taste
Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease 2 loaf pans.
Combine cake mix, pudding mix, oil, eggs, sour cream, milk, and 6 tablespoons lemon juice into bowl of stand mixer; beat for 2 minutes and pour into prepared loaf pans.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes. Cool in the pans for 20 minutes before removing from pans to cool completely on a wire rack.
Whisk confectioners' sugar and 3 tablespoons lemon juice together in a bowl until smooth; spoon evenly over the loaves and let set before slicing, about 30 minutes.

11/01/2025

CINNAMON ROLL PANCAKES
INGREDIENTS:
For Pancakes:
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 Tablespoon canola oil
1 large egg, lightly beaten
Cinnamon Filling:
1/2 cup butter, melted
3/4 cup packed brown sugar
1 Tablespoon ground cinnamon
Cream Cheese Glaze:
4 Tablespoons butter
2 ounces cream cheese
1 1/4 cups powdered sugar
1 teaspoon vanilla extract
INSTRUCTIONS:
Prepare Cinnamon Filling first:
- In a medium bowl, mix butter, brown sugar and cinnamon.
- Scoop the filling into a small zip baggie and set aside.
Prepare Pancake batter:
- In a medium bowl whisk together flour, baking powder and salt. - Whisk in milk, oil and egg just until batter is moistened OR If using a boxed mix, prepare according to package directions.
Prepare Cream Cheese glaze:
- In a medium glass or microwave-safe bowl, heat the butter and cream cheese until melted.
- Whisk together until smooth, then whisk in powdered sugar and vanilla.
- Set aside.
- Heat a large skillet or griddle over medium-low heat.
- Spray with non-stick cooking spray.
- Scoop about 1/2 cup of pancake batter onto the skillet.
- Snip the corner of your cinnamon filling baggie and squeeze a spiral of the filling onto the top of the pancake.
- When bubbles begin to appear on the surface, flip carefully with a spatula and cook until lightly browned on the underside, 1 to 2 minutes more.
- Transfer pancake to a baking sheet and keep warm in the oven while you make the rest of the pancakes.
- When ready to serve, spoon warmed cream cheese glaze on top of each pancake.
Source: Life as a Lofthouse

11/01/2025

Hungarian Goulash - OMG😱 DON'T LOSE THIS😋
Ingredients
2 medium onions
2 teaspoons butter or lard (preferred)
1 teaspoon caraway seeds
2 tablespoons paprika
¼ cup flour
1 ½ pound stewing beef trimmed and cut into 1" cubes
2 cups beef broth or water
1 cup diced tomatoes canned
1 teaspoon salt
¼ teaspoon pepper
Optional
1 ½ cup carrots optional
3 cups potatoes optional
Instructions
In a large pot, melt butter and add onion. Cook till translucent. Stir in caraway seeds and paprika and mix well.
In a bowl, dredge the stew beef with flour. Add beef to the onion mixture and cook for about 2-3 minutes.
Slowly add about ¼ cup of the beef broth to lift the brown bits off the bottom of the pan. Then add remaining broth, diced tomatoes (potatoes and carrots if using), salt and pepper.
Stir and bring to a boil, cover, then reduce to a simmer for about 1 ½ -2 hours or until tender

11/01/2025

🍊Orange Juice Cake 🍊

Ingredients
1 (15.25-ounce) box yellow cake mix* (I prefer Betty Crocker or Pillsbury)
1 (3.4-ounce) box instant lemon pudding mix
3/4 cup vegetable oil
3/4 cup orange juice
4 large eggs

For the glaze:
2 cups powdered sugar
3/4 cup orange juice
4 tablespoons butter

Instructions
Preheat the oven to 350°F and grease and flour a 10 to 12-cup Bundt pan.

In a large bowl, using an electric mixer to combine the cake mix, pudding mix, vegetable oil, orange juice, and eggs. Mix for about 2 minutes. Pour the cake mix into the prepared pan.

Bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean and the cake is just starting to pull away from the sides of the pan. Allow the cake to cool in the pan while you make the glaze.

In a small sauce pan, combine the powdered sugar, orange juice, and butter. Cook over medium-low heat until the butter has melted, stirring frequently.

Use a skewer or toothpick to poke holes in the cake. Pour the warm glaze over the cake while it is still in the cake pan. It's going to seem like a lot of glaze, but just keep pouring. Allow to cool for 15 to 20 more minutes, or until the cake is cool and most of the glaze has been absorbed, then invert the cake onto a serving platter. Allow to cool completely before serving. This cake is best served after it has rested for about 8 hours.

11/01/2025

Broccoli Cheddar Chicken Rollups

Ingredients :
for 6 servings

3 ½ cups broccoli(525 g), finely chopped, divided
2 cups shredded cheddar cheese(200 g)
1 teaspoon garlic powder
1 teaspoon onion powder
8 oz cream cheese(225 g), 1 package, softened
3 chicken breasts
salt, to taste
pepper, to taste
14 oz cheddar cracker(390 g), 1 package
1 cup all-purpose flour(125 g)
2 eggs

Preparation :
In a small bowl, microwave 1½ cups (225 g) of broccoli for 1 minute. Add the cheddar cheese, garlic powder, onion powder, and cream cheese. Mix thoroughly, and set aside until ready to use.
On a cutting board, butterfly the chicken breasts with a knife. Cut through the chicken breast so you have 6 thinner chicken cutlets. Cover in plastic wrap, and tenderize by beating with a rolling pin or a heavy pan.
Remove the plastic wrap, and season with salt and pepper. Place a scoop of the broccoli cheddar mixture on top of a chicken cutlet, and spread until the chicken is covered.
Roll the chicken up starting from the tapered end. Use 2 toothpicks to keep the chicken tightly rolled. Repeat with the rest of the chicken.
Preheat the oven to 325˚F (165˚C). Line a baking sheet with parchment paper.
In a plastic bag, crush the cheddar crackers until they have a coarse, sand-like texture. Pour the cracker crumbs into a large bowl. Add the rest of the minced broccoli. Stir to combine.
Put the flour into a medium bowl.
Whisk the eggs in another medium bowl.
Using tongs, place one of the pieces of chicken into the flour. Turn the chicken in the flour until it is fully coated, tap off any excess flour. Place the chicken in the egg, turn until the chicken is coated. Place the chicken in the broccoli cracker crumb mixture, turn until the chicken is fully coated. Repeat with the remaining chicken rolls.
Transfer the pieces of chicken to the prepared baking sheet. Bake for 40-45 minutes.
Let the chicken cool slightly, then remove the toothpicks.
Enjoy!

11/01/2025

Enjoy this Tangy Dill Pickle Pasta Salad! Perfectly refreshing and packed with flavor 🥒🥗👏

Ingredients:
8 oz rotini pasta
1 cup dill pickles, chopped
1/2 cup cheddar cheese, cubed
1/4 cup red onion, finely chopped
1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons pickle juice
1 tablespoon fresh dill, chopped
Salt and black pepper, to taste
Fresh dill sprigs (optional, for garnish)
Directions:
Cook the rotini pasta according to package instructions until al dente. Drain and rinse under cold water to cool. Set aside.
In a large bowl, combine the cooked pasta, chopped dill pickles, cubed cheddar cheese, and finely chopped red onion.
In a small bowl, whisk together the mayonnaise, sour cream, pickle juice, chopped fresh dill, salt, and black pepper until smooth.
Pour the dressing over the pasta mixture and toss until well coated.
Cover and refrigerate the pasta salad for at least 1 hour to allow the flavors to meld.
Garnish with fresh dill sprigs if desired before serving. Serve chilled.
Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes (plus 1 hour chilling time) Servings: 6 servings
Nutrition Facts (per serving):
Calories: 220
Protein: 6g
Carbs: 20g
Fat: 14g
Fiber: 1g

11/01/2025

Crockpot Creamy Potato & Hamburger Soup is a deliciously rich and comforting dish that’s perfect for a cozy meal.

Ingredients
1 pound ground beef
1 large onion, chopped
2 cloves garlic, minced
4 large potatoes, peeled and diced
3 large carrots, sliced
2 celery stalks, sliced
4 cups chicken or beef broth
1 teaspoon dried thyme
1 teaspoon dried parsley
1 teaspoon paprika
Salt and pepper to taste
1 cup heavy cream
2 cups shredded cheddar cheese
1 cup milk
2 tablespoons cornstarch mixed with 2 tablespoons water (optional, for thickening)
Fresh parsley, chopped (for garnish)
Extra shredded cheddar cheese (for garnish)
Instructions
1. Brown the Ground Beef:
In a large skillet, brown the ground beef over medium-high heat until it’s no longer pink. Drain any excess fat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent, about 5 minutes.
2. Prepare the Crockpot:
Transfer the browned beef mixture to a crockpot. Add the diced potatoes, sliced carrots, and sliced celery.
3. Add Broth and Seasonings:
Pour in the chicken or beef broth. Add the dried thyme, dried parsley, paprika, salt, and pepper. Stir to combine.
4. Cook on Low:
Cover the crockpot and cook on low for 6-8 hours, or on high for 3-4 hours, until the potatoes and vegetables are tender.
5. Add Cream and Cheese:
Stir in the heavy cream, shredded cheddar cheese, and milk. If you prefer a thicker soup, add the cornstarch mixture and stir well. Continue to cook on low for an additional 15-20 minutes, until the cheese is melted and the soup is creamy.
6. Serve:
Ladle the hot soup into bowls and garnish with fresh chopped parsley and extra shredded cheddar cheese if desired. Serve with crusty bread for a complete meal.

11/01/2025

Homemade Reuben Bake

Ingredients
Bread:
8-10 slices rye bread, cubed (about 4-5 cups)
1/2 cup butter, melted

Filling:
1 pound corned beef, cut into bite-sized pieces
1 (16-ounce) can sauerkraut, drained and rinsed (optional: rinse again for a milder flavor)
2 cups shredded Swiss cheese
1/2 cup Thousand Island dressing (or Reuben dressing of your choice)
2 tablespoons chopped fresh parsley (optional)
2 teaspoons caraway seeds (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13 inch rectangular baking dish.
In a large bowl, toss the cubed rye bread with the melted butter until evenly coated.
Spread half of the bread cubes evenly over the bottom of the prepared baking dish.
Layer the corned beef over the bread cubes.
Sprinkle the sauerkraut (if using) over the corned beef.
Distribute half of the shredded Swiss cheese on top of the sauerkraut.
Drizzle the Thousand Island dressing evenly over the cheese layer.
Sprinkle with chopped parsley and caraway seeds (if using).
Top with the remaining bread cubes and shredded Swiss cheese.
Bake for 30-35 minutes, or until the cheese is melted and bubbly, and the bread cubes are golden brown on top.
Let cool slightly before serving.

11/01/2025

Cheesy Zucchini Gratin is not only low carb, but it is insanely yummy and loaded with garlic and the most delicious cheesy cream sauce!

Ingredients
1 large zucchini, sliced thin & cut in half circles
1/2 cup freshly grated Parmesan cheese
4 tablespoons butter
1 small onion, sliced thin
1/4 cup of beef broth
1 cup cheese of your choice (I used mozzarella and Asiago mix)
3 large cloves of garlic, minced
1/2 teaspoon of salt
1/2 teaspoon pepper
1/2 cup heavy cream

Instructions
In a large oven proof skillet, melt butter with the onions until lightly caramelized, then add in the fresh garlic and saute for about 1 minute on medium heat.

Add in the beef broth, salt, pepper and the heavy cream into the onion/garlic mixture and stir to combine.

Allow it to slightly begin to bubble, then add in the Parmesan cheese and stir. Add in the sliced zucchini and cook an for an additional 5 minutes until softened.

Top with your cheese of choice evenly across the entire top and bake at 425F for about 12-15 minutes or until the cheese begins to brown to your liking.

Mom's Favorite Recipes

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