Mom's Favorite Recipes

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There’s something about the smell of simmering soup that makes a house feel like home — it always takes me back to lazy ...
12/24/2025

There’s something about the smell of simmering soup that makes a house feel like home — it always takes me back to lazy Sundays, kids’ laughter, and the tiny victories of getting dinner on the table without stress.

If you want a cozy bowl that feels like a hug and comes together without drama, try this Mexican Meatball Soup. It’s simple, comforting, and perfect for weeknights, leftovers, or when you want to impress with very little effort.

Easy Mexican Meatball Soup

Ingredients →
1 lb ground beef
1/2 cup cooked rice
1/4 cup chopped fresh cilantro
1 egg
1 clove garlic, minced
1 onion, chopped
4 cups chicken broth
2 medium carrots, diced
2 zucchinis, diced
1 can diced tomatoes
Salt and pepper to taste

Directions →
1. In a bowl, combine ground beef, cooked rice, cilantro, egg, garlic, salt, and pepper. Mix well and form small meatballs.
2. In a large pot, heat some oil over medium heat. Add the onion and sauté until translucent.
3. Pour in the chicken broth and bring to a boil.
4. Once boiling, add the meatballs carefully and let them cook for about 10 minutes.
5. Add diced carrots and zucchinis, and let simmer until the vegetables are tender and the meatballs are cooked through, about 10-15 minutes total.
6. Stir in the diced tomatoes and adjust seasoning if necessary.
7. Serve hot, garnished with additional cilantro if desired.

What makes it special:
- Super easy and budget-friendly — pantry staples and one bowl of meatballs.
- Kid-approved comfort food that doubles as dinner and a hug.
- Ready in about 30 minutes, plus it makes great leftovers for the week.

Save this for later!
Tag someone who would love this!
Tell me in the comments how you'd serve it — with tortilla chips, a squeeze of lime, avocado, or maybe some queso fresco?

There’s a little magic in the kitchen when peppers roast and cheese starts to melt — it always pulls me back to slow Sun...
12/24/2025

There’s a little magic in the kitchen when peppers roast and cheese starts to melt — it always pulls me back to slow Sunday dinners and the kind of comfort that hugs you from the inside.

I made these baked stuffed poblanos on a rainy afternoon and the whole house smelled like home. They’re cozy, a little smoky, and somehow both simple enough for a weeknight and special enough for company. If you love food that feels like a warm blanket, this one’s for you.

Short Recipe

Ingredients
6 large poblano peppers
2 cups shredded cheese (cheddar or Mexican blend)
1 cup cooked rice
1 can black beans, drained and rinsed
1 cup diced tomatoes
1 teaspoon cumin
1 teaspoon garlic powder
Salt and pepper to taste
1 cup enchilada sauce
Olive oil for drizzling

Directions
1. Preheat the oven to 375°F (190°C).
2. Roast the poblano peppers under a broiler until the skin is charred. Place in a bowl and cover with plastic wrap to steam for about 10 minutes.
3. Once cooled, peel the skins off the peppers gently.
4. Cut a slit in each pepper and remove the seeds.
5. In a bowl, mix together the cheese, rice, black beans, tomatoes, cumin, garlic powder, salt, and pepper.
6. Stuff each pepper with the filling.
7. Place the stuffed peppers in a baking dish. Pour enchilada sauce over the top and drizzle with olive oil.
8. Bake for 25-30 minutes or until the cheese is melted and bubbly.

What makes it special
- Easy and budget-friendly: pantry staples come together into something that feels elevated.
- Kid-approved and comforting: melty cheese + mild poblano = a win for picky eaters.
- Smoky, satisfying flavor with minimal fuss — great for leftovers the next day.

Save this for later! Tag someone who would love this! Tell me in the comments how you'd serve it — sour cream and cilantro, extra hot sauce, or a crisp salad on the side?

That moment when your kitchen fills with warm, smoky spices and everyone drifts in from wherever they were — that’s my f...
12/24/2025

That moment when your kitchen fills with warm, smoky spices and everyone drifts in from wherever they were — that’s my favorite kind of magic. One pot, a few pantry staples, and suddenly it feels like home.

Enchilada Sauce — simple, cozy, and a little nostalgic.

Ingredients
2 tablespoons olive oil
2 tablespoons all-purpose flour
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
2 cups tomato sauce
1 cup vegetable broth
Salt and pepper to taste

Directions
1. In a medium saucepan, heat olive oil over medium heat.
2. Stir in the flour and cook for 1 minute.
3. Add chili powder, cumin, garlic powder, and onion powder; stir well.
4. Gradually whisk in tomato sauce and vegetable broth until smooth.
5. Bring the mixture to a simmer, stirring frequently.
6. Reduce heat and cook for about 10 minutes until slightly thickened.
7. Season with salt and pepper to taste.

What makes this sauce special
- Easy and budget-friendly — pantry staples do the work.
- Kid-approved flavor that’s not too spicy but full of warmth.
- Ready in minutes, perfect for busy weeknights or last-minute dinners.

Save this for later!
Tag someone who would love this!
Tell me in the comments how you'd serve it — enchiladas, burritos, huevos rancheros, or a cozy skillet dinner?

There’s something about the smell of roasted green chiles and warm, melty cheese that immediately takes me back to slow ...
12/23/2025

There’s something about the smell of roasted green chiles and warm, melty cheese that immediately takes me back to slow Sunday afternoons with family—cozy, simple, and impossible to resist. Tonight I made a dish that feels like that memory in casserole form: Green Chili with Carnitas. It’s the kind of meal that hugs you from the inside.

Short Recipe Section:
Ingredients → Use 3 cups green chilies, roasted and peeled, 2 cups cooked carnitas, 1 cup sharp cheese, shredded, 4 large flour tortillas, 2 tablespoons melted butter, Salt to taste.

Directions → Use 1. Preheat the oven to 350°F (175°C)., 2. In a baking dish, layer half of the green chilies at the bottom., 3. Add a layer of carnitas over the chilies, then sprinkle half of the cheese on top., 4. Place the tortillas over the cheese, and then layer the remaining green chilies and carnitas., 5. Top with the rest of the cheese., 6. Drizzle melted butter over the top., 7. Bake in the oven for 20-25 minutes or until cheese is bubbly and golden., 8. Let it cool slightly before serving.

What makes it special:
- Heartwarming and simple — feels homemade without fuss.
- Budget-friendly and kid-approved: melty cheese + tender carnitas = instant favorites.
- Easy to customize: add a squeeze of lime, a few cilantro leaves, or a scoop of sour cream.

Save this for later! Tag someone who would love this! Tell me in the comments how you'd serve it — with a crisp salad, a bowl of rice, or straight from the pan?

There’s a smell that always takes me straight back to Sunday afternoons with family — a big pot bubbling gently on the s...
12/23/2025

There’s a smell that always takes me straight back to Sunday afternoons with family — a big pot bubbling gently on the stove, laughter, and the cozy comfort of something warm and simple. This Crock-Pot Hominy Soup gives me that exact feeling every time: slow-cooked, homey, and somehow like a hug in a bowl.

Recipe
Ingredients
- 2 pounds pork shoulder, cut into chunks
- 6 cups chicken broth
- 1 can (15 ounces) hominy, drained and rinsed
- 1 onion, chopped
- 3 cloves garlic, minced
- 2-3 jalapeños, sliced (adjust to taste)
- 2 teaspoons ground cumin
- 1 teaspoon oregano
- Salt and pepper to taste
- Lime wedges (for serving)
- Chopped cilantro (for garnish)
- Radishes, sliced (for garnish)

Directions
1. In the Crock-Pot, add the pork shoulder, chicken broth, hominy, onion, garlic, jalapeños, cumin, oregano, salt, and pepper.
2. Stir to combine all the ingredients.
3. Cover and cook on low for 6-8 hours or on high for 4-5 hours until the pork is tender.
4. Once done, shred the pork in the pot using two forks and stir well.
5. Serve hot, garnished with lime wedges, chopped cilantro, and radishes.

What makes it special
- Set-and-forget comfort: toss everything in the Crock-Pot and come back to a rich, tender soup.
- Budget-friendly and feeds a crowd — perfect for weeknights or a cozy weekend meal.
- Easy to tweak: mild for kids if you use fewer jalapeños, or crank it up for extra heat.

Save this for later! Tag someone who would love this! Tell me in the comments how you'd serve it — with warm tortillas, crunchy tostadas, avocado on top, or something else? If you make it, I’d love to see a photo!

There’s a smell that feels like home — onions and garlic softening in a pot, beans simmering slowly until the whole kitc...
12/23/2025

There’s a smell that feels like home — onions and garlic softening in a pot, beans simmering slowly until the whole kitchen feels like a hug. It’s the kind of meal that whispers “stay a little longer” and makes everyone gather round the table.

Short recipe you can save and try this weekend:

Ingredients
- 2 cups dried beans (such as pinto or black beans)
- 6 cups water
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- Salt to taste
- Tortillas (corn or flour)
- Optional toppings: cheese, salsa, cilantro

Directions
1. Rinse and sort the beans, then soak them overnight in water.
2. Drain the beans and add them to a pot with 6 cups of water, chopped onion, minced garlic, cumin, and salt.
3. Bring to a boil, then reduce heat and simmer for about 1.5 to 2 hours or until the beans are tender.
4. If needed, add more water to keep the beans covered.
5. Serve hot with tortillas and your choice of toppings.

What makes this fresh pot of beans so special
- Simple and budget-friendly — great for big families or weeknight comfort.
- Kid-approved and endlessly adaptable: dress them up with cheese and salsa or keep them plain and cozy.
- Comforting and homemade — a humble, authentic dish that fills the house with good memories.

Save this for later!
Tag someone who would love this!
Tell me in the comments how you'd serve it.

Would you pile yours into tortillas with lots of cilantro, or keep it classic with cheese and a little hot sauce? I’d love to hear your favorite bean memories.

The smell of red sauce and melting cheese can send me straight back to slow Sundays at my grandma’s house — laughter at ...
12/23/2025

The smell of red sauce and melting cheese can send me straight back to slow Sundays at my grandma’s house — laughter at the table, a pot simmering on the stove, and everyone hovering until the first pan came out. These red chicken enchiladas are that kind of comfort: warm, simple, and impossible not to love.

Short Recipe — Red Chicken Enchiladas

Ingredients
- 2 cups cooked shredded chicken
- 1 cup red enchilada sauce
- 8 corn tortillas
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1/2 onion, chopped
- 1 can black beans, drained and rinsed
- 1/2 cup sour cream
- Fresh cilantro for garnish

Directions
1. Preheat the oven to 375°F (190°C).
2. In a bowl, mix the shredded chicken with half of the enchilada sauce, black beans, and onions.
3. Warm the corn tortillas in a skillet to make them pliable.
4. Spoon a portion of the chicken mixture into each tortilla, roll them up, and place seam-side down in a baking dish.
5. Pour the remaining enchilada sauce over the top and sprinkle with cheese.
6. Bake for about 20 minutes, until the cheese is melted and bubbly.
7. Serve warm, topped with sour cream and cilantro.

What makes it special
- Easy weeknight winner: quick to assemble and bakes in just 20 minutes.
- Budget-friendly pantry staples — great for using up leftover chicken.
- Kid-approved and crowd-pleasing: cheesy, mild, and comforting.

Save this for later! Tag someone who would love this! Tell me in the comments how you'd serve it — extra hot sauce, avocado slices, or a big wedge of lime?

The moment the house fills with the smell of roasted chicken and warm vegetables, everything else seems a little softer ...
12/23/2025

The moment the house fills with the smell of roasted chicken and warm vegetables, everything else seems a little softer — like the week’s worries can wait until dinner is done. I love this one-pan chicken dinner for those evenings when I want something simple, comforting, and honest.

Quick, cozy recipe you’ll want to save and come back to.

Ingredients
- 4 chicken breasts
- 2 cups of mixed vegetables (like bell peppers, zucchini, and carrots)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 teaspoon dried Italian herbs (optional)

Directions
1. Preheat your oven to 400°F (200°C).
2. In a large bowl, combine the chicken breasts and mixed vegetables.
3. Drizzle with olive oil and season with garlic powder, paprika, salt, pepper, and Italian herbs.
4. Toss everything together until well coated.
5. Spread the mixture in a single layer on a baking sheet.
6. Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
7. Serve hot and enjoy your one-pan dinner!

What makes it special
- One pan, one sheet, minimal cleanup — perfect for busy weeknights.
- Budget-friendly and easy to customize (swap veggies, add a squeeze of lemon, or a sprinkle of cheese).
- Kid-approved and family-friendly — it hits all those cozy, home-cooked notes.

Save this for later! Tag someone who would love this! Tell me in the comments how you'd serve it — over rice, with a salad, or maybe tucked into warmed tortillas? I always love swapping ideas.

There’s something about a warm kitchen and a simple dip that feels like home — the kind of thing that turns ordinary eve...
12/23/2025

There’s something about a warm kitchen and a simple dip that feels like home — the kind of thing that turns ordinary evenings into small celebrations.

This “Best Dip Ever” has been my go-to for potlucks, movie nights, and lazy weekends. It’s creamy, tangy, and melts the second someone reaches for a cracker. Best part? You probably have everything in your fridge already.

Short Recipe Section

Ingredients
- Cream cheese
- Sour cream
- Shredded cheese
- Ranch seasoning
- Green onions
- Black olives

Directions
1. In a bowl, mix together cream cheese, sour cream and ranch seasoning until well combined.
2. Stir in shredded cheese, green onions, and black olives.
3. Spread the mixture in a serving dish and refrigerate for at least an hour.
4. Serve with crackers or vegetables for dipping.

What makes it special
- Super easy and quick to put together — minimal prep, big flavor.
- Budget-friendly and kid-approved (my picky eaters ask for seconds).
- Perfect for last-minute gatherings — the fridge does the hard work.

Save this for later! Tag someone who would love this! Tell me in the comments how you'd serve it — with warm pita, crunchy carrots, or all the crackers?

The moment the whole kitchen smells like warm butter and vanilla, I know we're making memories — not just cookies. There...
12/22/2025

The moment the whole kitchen smells like warm butter and vanilla, I know we're making memories — not just cookies. There’s something about pulling a tray of golden, chocolate-studded Star Dessert Cookies from the oven that makes everyone pause, smile, and come together.

Short Recipe — Star Dessert Cookies

Ingredients:
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1 cup brown sugar, packed
- 1 teaspoon salt
- 2 teaspoons vanilla extract
- 2 large eggs
- 2 cups chocolate chips
- 1 cup chopped nuts (optional)

Directions:
1. Preheat the oven to 350°F (175°C).
2. In a bowl, whisk together flour and baking soda; set aside.
3. In a large bowl, cream together the softened butter, granulated sugar, brown sugar, and salt until smooth.
4. Beat in the vanilla and eggs, one at a time.
5. Gradually blend in the flour mixture.
6. Stir in the chocolate chips and nuts if using.
7. Drop by rounded tablespoons onto ungreased cookie sheets.
8. Bake for 10-12 minutes or until the edges are golden brown.
9. Let cool on the baking sheet for a few minutes before transferring to wire racks.

What makes these special:
- Simple, pantry-friendly ingredients — no fuss, just warmth.
- Kid-approved and perfect for weekend baking sessions or last-minute treats.
- Ready in minutes and always a crowd-pleaser — comfort in every bite.

Save this for later! Tag someone who would love this! Tell me in the comments how you'd serve it — with milk, coffee, or maybe a scoop of ice cream?

There’s a smell that always takes me back — warm lime and roasted bell pepper, the quiet clink of bowls while everyone d...
12/22/2025

There’s a smell that always takes me back — warm lime and roasted bell pepper, the quiet clink of bowls while everyone digs in. Big bowl meals like this one are my go-to when I want something that feels like a hug and also makes dinner simple and happy.

Short Recipe — Big Bowl Meal

Ingredients:
- 2 cups quinoa or brown rice
- 1 can black beans, rinsed and drained
- 1 cup corn, frozen or canned
- 1 bell pepper, diced
- 1 avocado, diced
- 1 cup cherry tomatoes, halved
- 1 cup diced cucumber
- 1/4 cup olive oil
- 2 tablespoons lime juice
- Salt and pepper to taste
- Fresh cilantro for garnish

Directions:
1. Cook quinoa or brown rice according to package instructions.
2. In a large bowl, combine cooked quinoa/rice, black beans, corn, bell pepper, avocado, cherry tomatoes, and cucumber.
3. In a small bowl, whisk together olive oil, lime juice, salt, and pepper.
4. Pour the dressing over the salad and toss gently to combine.
5. Garnish with fresh cilantro before serving.
6. Divide into portion sizes and store in the refrigerator for easy lunches throughout the week.

What makes it special:
- Ready in minutes and totally customizable — swap ingredients based on what’s in your fridge.
- Budget-friendly and kid-approved — colorful, fun, and filling.
- Perfect for meal prep: makes great leftovers that stay fresh and bright.

If this sounds like your kind of dinner: Save this for later! Tag someone who would love this bowl. Tell me in the comments how you'd serve it — with grilled chicken, a fried egg, or extra hot sauce?

There’s something about the smell of butter and vanilla baking that feels like coming home — warm, simple, and exactly r...
12/22/2025

There’s something about the smell of butter and vanilla baking that feels like coming home — warm, simple, and exactly right. I make this little treat whenever I want to press pause and turn an ordinary afternoon into a cozy memory.

Short Recipe — my go-to Favorite Dessert
Ingredients
- 1 cup of all-purpose flour
- 1/2 cup of sugar
- 1/2 cup of unsalted butter, softened
- 2 large eggs
- 1 teaspoon of baking powder
- 1 teaspoon of vanilla extract
- 1/4 teaspoon of salt

Directions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs, one at a time, beating well after each addition.
- Stir in the vanilla extract.
- In another bowl, combine the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients and mix until combined.
- Pour the batter into a greased baking dish and spread evenly.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Let cool before serving.

What makes this special
- Super simple: pantry-friendly ingredients and easy steps.
- Budget-friendly and kid-approved — everyone somehow loves this.
- Perfect as-is or dressed up with berries, a scoop of ice cream, or a dusting of powdered sugar.

Save this for later! Tag someone who would love this! Tell me in the comments how you'd serve it — classic with milk, topped with whipped cream, or warm with ice cream? I’d love to hear your twist.

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