Practical Woman

Practical Woman’s Sausage & Cheese Grits Casserole

A rich Southern-style breakfast casserole made with creamy grits, savory breakfast sausage, eggs, milk, butter, and plenty of sharp cheddar, baked until golden and set.

Servings: 10
Yield: 1 (9x13-inch) casserole

You’ll need:
• 2 lbs breakfast sausage
• 2 cups water
• 2 cups chicken broth
• 6 Tbsp butter
• 1¼ cups quick grits
• 1 lb sharp cheddar cheese, shredded, divided
• 1 cup milk
• 6 large eggs
• 1 tsp salt
• ½ tsp garlic powder
• ½ tsp paprika
• Pinch of cayenne, optional

How to make it:
Preheat the oven to 350°F.
Lightly grease a 9x13-inch baking dish.
Cook the breakfast sausage in a large skillet over medium heat, breaking it into crumbles, until browned and cooked through.
Drain any excess grease and set the sausage aside.
Bring the water and chicken broth to a boil in a large saucepan.
Gradually whisk in the quick grits.
Reduce the heat and cook according to package directions, stirring frequently, until thick and smooth.
Remove from the heat and stir in the butter, salt, garlic powder, paprika, and cayenne if using.
Stir in about 3 cups of the shredded cheddar until melted.
In a separate bowl, whisk together the milk and eggs until smooth.
Slowly whisk a small amount of the warm grits into the egg mixture to temper the eggs.
Gradually stir the egg mixture back into the remaining grits.
Fold in the cooked sausage until evenly distributed.
Spread the mixture evenly into the prepared baking dish.
Sprinkle the remaining cheddar cheese over the top.
Bake uncovered for 35–40 minutes, until the center is set and the cheese is melted and lightly golden.
Let the casserole rest for 10 minutes before serving.
Serve warm.

Practical tip:
Temper the eggs with a little of the warm grits before combining everything. This keeps the eggs smooth instead of scrambling when they meet the hot grits.

Enjoy,
Practical Woman

Practical Woman’s Chicken in a Hurry

A simple old-fashioned baked chicken dish coated in a sweet and savory ketchup-onion glaze that thickens and caramelizes in the oven.

Servings: 6
Yield: 1 casserole

You’ll need:
• ¼ cup brown sugar
• ½ cup ketchup
• ¼ cup water
• 1 packet dry onion soup mix
• Chicken pieces, enough to fill a casserole dish

How to make it:
Preheat the oven to 350°F.
Arrange the chicken pieces in a single layer in a casserole dish.
In a bowl, stir together the brown sugar, ketchup, water, and dry onion soup mix until well combined.
Pour the sauce evenly over the chicken, coating each piece.
Bake uncovered for about 1 hour, or until the chicken is fully cooked, tender, and coated in a thick, glossy glaze.
Spoon some of the sauce from the baking dish over the chicken before serving.
Serve hot.

Practical tip:
Arrange the chicken in a single layer so it cooks evenly and the sauce can reduce around each piece. Spoon the glaze over the chicken once or twice near the end of baking for a richer finish.

Enjoy,
Practical Woman

Practical Woman’s Slow Cooker 5-Ingredient Rice Pudding

A creamy, comforting slow cooker rice pudding made with simple pantry staples and a light hint of cinnamon.

Servings: 6
Yield: About 6 cups

You’ll need:
• 1 cup white rice, rinsed
• 4 cups milk
• 1/2 cup sugar
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon

How to make it:
Rinse the rice under cold water until the water runs mostly clear.
Add the rice, milk, sugar, vanilla extract, and ground cinnamon to the slow cooker.
Stir well to combine.
Cover and cook on LOW for 4–5 hours, stirring occasionally, until the rice is tender and the pudding is thick and creamy.
Stir well before serving.
Serve warm.

Practical tip:
If the pudding becomes thicker than you like, stir in a small splash of warm milk just before serving to loosen it.

Enjoy,
Practical Woman

Practical Woman’s Oven Fried Potatoes and Onions

Golden roasted red potatoes with tender onions, smoky bacon, and buttery crisp edges—the kind of simple, hearty side dish that feels like home.

Servings: 10–12
Yield: About 10–12 side-dish servings

You’ll need:
• 5 lbs red potatoes, cut into wedges or 1-inch chunks
• 1 large onion, cut into bite-size pieces
• 6 slices bacon, chopped
• 1/2 cup butter, diced
• Salt, to taste
• Black pepper, to taste

How to make it:
Heat the oven to 400°F.
Lightly grease a large shallow roasting pan or two 9×13-inch baking dishes with a small amount of the measured butter.
Spread the potatoes in an even layer. Scatter the onion and chopped bacon over the potatoes, then dot with the remaining butter. Season with salt and black pepper.
Cover tightly with foil and bake for 35 minutes.
Remove the foil, gently turn the potatoes and onions, and continue baking uncovered for 20–25 minutes, or until the potatoes are tender and beginning to brown.
Broil for 3–5 minutes, watching closely, until the potatoes have deep golden edges and the bacon is browned.
Serve hot.

Practical tip:
Avoid crowding all 5 pounds of potatoes into one deep dish; giving them more surface area during the uncovered stage helps create browned edges.

Enjoy,
Practical Woman

This 4-ingredient pie has the kind of old-fashioned Sunday magic that never lasts long on the table—warm spice, a gooey center, and slices disappearing almost as fast as they're cut.

Practical Woman’s Chewy Peanut Butter Cookies

Soft, chewy peanut butter cookies with lightly crisp edges, a tender center, and the classic fork-pressed crisscross top.

Servings: About 18 cookies
Yield: About 18 cookies

You’ll need:
• ½ cup butter, softened
• ½ cup creamy peanut butter
• ½ cup granulated sugar
• ½ cup brown sugar
• 1 large egg
• ½ tsp vanilla extract
• 1¼ cups all-purpose flour
• ¾ tsp baking soda
• ¼ tsp salt

How to make it:
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
Beat the butter, peanut butter, granulated sugar, and brown sugar until light and creamy.
Beat in the egg and vanilla until smooth.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually mix the dry ingredients into the peanut butter mixture just until a soft dough forms.
Roll the dough into 1-inch balls and place them about 2 inches apart on the prepared baking sheet.
Flatten each ball gently with a fork in one direction, then again in the opposite direction to create the classic crisscross pattern.
Bake for 8–10 minutes, until the edges are lightly golden while the centers still look soft.
Cool on the baking sheet for 5 minutes, then transfer to a wire rack.

Practical tip:
Do not overbake. The cookies continue to set as they cool, which keeps the centers soft and chewy.

Enjoy,
Practical Woman

Practical Woman’s Homemade Veggie Tempura Batter Mix

A light, crisp homemade tempura mix with cornstarch and an extra touch of rice flour or potato starch for delicate crunch.

Servings: About 4
Yield: About 1 1/2 cups dry mix

You’ll need:
• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 1 tsp baking powder
• 1/4 tsp salt
• 1 tbsp rice flour or potato starch
• 3/4 cup ice-cold water, per 1 cup dry mix
• Neutral oil, as needed for frying

How to make it:
Whisk the flour, cornstarch, baking powder, salt, and rice flour or potato starch together until evenly combined.
Store the dry mix in an airtight container in a cool, dry place.
To use, place 1 cup of the dry mix in a bowl and whisk in 3/4 cup ice-cold water just until combined. A few small lumps are fine.
Heat the oil to 350°F.
Dip vegetables into the batter, let excess drip off, and fry in small batches until pale golden and crisp, about 2–4 minutes depending on the vegetable.
Drain on a wire rack and serve immediately.

Practical tip:
Keep both the batter and water very cold and do not overmix; those two details help create a lighter, crispier tempura coating.

Enjoy,
Practical Woman

Practical Woman’s Juicy Pineapple Heaven Cake

A sweet, moist pineapple cake topped with a cold, creamy pineapple layer for a soft, chilled dessert full of bright tropical flavor.

Servings: 12
Yield: 1 (9x13-inch) cake

You’ll need:
• 1 box yellow cake mix
• 1 can (20 oz) crushed pineapple in juice, undrained
• 3 large eggs
• 1/2 cup vegetable oil
• 1 can (15 oz) crushed pineapple in juice, undrained
• 1 cup sugar
• 1 box (3.4 oz) instant vanilla pudding mix
• 1 tub (8 oz) Cool Whip, thawed

How to make it:
Preheat the oven to 350°F. Grease a 9x13-inch baking dish.
In a large bowl, combine the yellow cake mix, the 20 oz can of crushed pineapple with its juice, the eggs, and the vegetable oil. Mix until well combined.
Pour the batter into the prepared baking dish and spread it evenly.
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool completely.
In a separate bowl, combine the 15 oz can of crushed pineapple with its juice and the sugar.
Stir in the dry instant vanilla pudding mix and mix until the topping thickens.
Gently fold in the thawed Cool Whip until fully combined and creamy.
Spread the pineapple topping evenly over the cooled cake.
Refrigerate for at least 2 hours before serving.

Practical tip:
Make sure the cake is fully cooled before adding the topping. This helps the creamy pineapple layer stay thick, smooth, and nicely chilled.

Enjoy,
Practical Woman