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I Miss My Mom's Meals, 2400 N Main Street, Liberty, TX (2026)

06/02/2026

🍍 the best Pineapple Upside-Down Cake 🍍
Ok so I had to share this classic. It's so gooey, sweet, and perfectly retro.

Ingredients:
Topping:

1/4 cup butter

1/2 cup brown sugar

1 can pineapple slices (save the juice!)

Maraschino cherries

Cake:

1 ½ cups flour

1 tsp baking powder

1/4 tsp salt

1/2 cup butter (softened)

1 cup sugar

2 eggs

1 tsp vanilla

1/2 cup milk

How I do it:

Preheat to 350°F. Melt the 1/4 cup butter in a 9-inch pan. Sprinkle the brown sugar evenly over it.

Lay down the pineapple slices on the sugar, and pop a cherry in the center of each ring.

For the batter, whisk the flour, baking powder, and salt.

In another bowl, cream the 1/2 cup butter and sugar until it looks right, then beat in the eggs and vanilla.

Alternate mixing the dry ingredients and the milk into the butter mix (don't overmix!).

Spread the batter gently over the fruit.

Bake at 350°F for about 40–45 mins (cook until done, depends on your oven).

Let it cool for 5 minutes, then flip it upside down onto a plate.

Notes / swaps:

Swap the milk for the leftover pineapple juice if you want extra fruit flavor.

So good!

06/02/2026

Sandwich Lemon Cookies 🍋💛

I literally just whipped up a batch of these incredible sandwich cookies, and let me tell you, they are an absolute showstopper! If you are completely obsessed with bright, zesty, sweet-tart flavors, these little bites of sunshine are going to be your new baking obsession. 🍋✨

What you’ll need:

The Cookie Part:

1/2 cup (1 stick) unsalted butter, softened to room temp

1/2 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

Zest of 1 whole lemon (any brand you like, just make sure to wash it!)

1 1/2 cups all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

The Lemon Buttercream Filling:

1/4 cup (1/2 stick) unsalted butter, nice and soft

1 1/2 cups powdered sugar

1 tablespoon fresh lemon juice

Pinch of salt

How I do it:

Mix the wet ingredients. In a big bowl, I just grab my hand mixer and cream together the softened butter and granulated sugar until it's super light and fluffy. Then, I toss in the egg, vanilla extract, and all that gorgeous fresh lemon zest, mixing until it's totally smooth and smells like a lemon orchard.

Fold in the dry stuff. Next, I gently stir in the flour, baking powder, and salt with a rubber spatula. You just want to mix until the flour disappears into the dough—definitely don't overwork it!

Bake 'em up. I scoop little dough balls onto a parchment-lined baking sheet and pop them into a 350°F oven for about 10 to 12 minutes. You'll know they are ready when the edges are just barely golden. Let them cool completely on a wire rack before we get to the fun part.

Whip up the filling. While the cookies are chilling out, I beat the softened butter for the filling until it's super creamy. Then, I slowly add in the powdered sugar, fresh lemon juice, and a tiny pinch of salt. Keep whipping until it's perfectly fluffy and spreadable.

Build the sandwiches. Finally, I take a cooled cookie, slather a generous dollop of that zesty buttercream on the flat side, and gently press another cookie on top. Boom—absolute lemon perfection!

Notes / swaps:

Don't overmix: Seriously, once that flour is in the bowl, just fold it gently! Overmixing will make your cookies tough instead of beautifully tender and soft.

Patience is key: Make sure your cookies are 100% cooled down before you add the buttercream, or it will melt right off the edges into a sad (but tasty) puddle.

Swaps: If you're out of fresh lemons for the buttercream, you can use a splash of milk and a dash of lemon extract. You can also totally swap the homemade buttercream for a thick dollop of store-bought lemon curd if you are short on time!

Serve and enjoy! ✨🤤

06/02/2026

Classic Meat Pie tonight! 🥧

Made this easy beef pie and it’s absolute comfort food. Super simple and fills you up!

Ingredients:

1 lb ground beef

1 diced onion

2 tbsp flour

1 cup beef broth

1 tbsp tomato paste

Salt and pepper (to taste)

2 pie crusts

1 egg (beaten)

How I do it:

Cook the ground beef and diced onion in a pan until browned. Drain the grease.

Stir in the flour and let it cook for a minute.

Pour in the beef broth and tomato paste. Add your salt and pepper, then let it simmer until it gets nice and thick. Let it cool down a bit.

Line your pie pan with one crust, dump the meat filling in, and put the second crust on top. Crimp the edges to seal it and brush the top with the beaten egg. Don't forget to poke a few holes in the top to let the steam out!

Bake at 400°F for about 30 minutes until golden brown.

Notes / swaps:
Toss in a handful of frozen peas or diced carrots to the filling if you have them. Store-bought crust works perfectly.

So good!

06/02/2026

the best homemade Alfredo sauce.

06/02/2026

🍒 The easiest, most amazing Black Forest Cake everrr! 🍫
Ok so… I keep seeing people ask for a good Black Forest Cake, and I finally wrote down exactly how I make mine! It looks super fancy and intimidating, but honestly, if you just take it step by step, it’s a breeze. It's so moist and the cherry-chocolate combo is just to die for. You guys have to try it!

Ingredients:

For the cake:

1 3/4 cups all-purpose flour

2 cups sugar

3/4 cup cocoa powder (unsweetened)

2 tsp baking soda

1 tsp baking powder

1 tsp salt

2 large eggs

1 cup buttermilk

1/2 cup vegetable oil

1 tsp vanilla extract

1 cup strong black coffee (hot!)

For the filling & frosting:

1/2 cup cherry liqueur (Kirsch) - optional!

3 cups heavy whipping cream (make sure it's cold)

1/3 cup powdered sugar

1 tsp vanilla extract

1 can (21 oz) cherry pie filling

A block of chocolate (for shavings)

Fresh cherries (if you want to make it look cute on top)

How I do it:

First, get your oven going at 350°F. Grease two 9-inch round cake pans really well. Use whatever pans you have, honestly, but 9-inch works perfect for me.

In a big bowl, just whisk together all your dry stuff for the cake: flour, sugar, cocoa powder, baking soda, baking powder, and salt.

Toss in the eggs, buttermilk, oil, and vanilla. Mix it up until it looks combined—don't overmix it though!

Now, carefully stir in the hot coffee. The batter is gonna look super watery and weird, but trust the process, it's supposed to look like that!

Split the batter evenly between your pans. Bake for about 30 to 35 minutes, or just cook until done (totally depends on your oven, so poke it with a toothpick until it comes out clean). Let them cool completely before you even think about frosting them.

While those cool, make the frosting. Whip the heavy cream, powdered sugar, and vanilla together until it holds nice, stiff peaks.

Assembly time! I like to slice my two cakes in half horizontally so I have four thin layers, but do it however you want. Drizzle the cake layers with the cherry liqueur (or just use a little cherry juice from the can if you aren't using the alcohol).

Put down a cake layer, spread a good amount of whipped cream, and spoon on some of that cherry pie filling. Repeat until you run out of layers.

Use the rest of the whipped cream to frost the outside of the cake.

Notes / swaps:

If you don’t have buttermilk, just put 1 tablespoon of white vinegar or lemon juice into a measuring cup, fill the rest of the 1 cup with regular milk, and let it sit for 5 minutes. Works like a charm!

If you're making this for kids or just don't want the cherry liqueur, just swap it for the syrup/juice from the canned cherries.

Serve:
Take a veggie peeler to your block of chocolate and let the shavings fall all over the top and sides of the cake. Add a few fresh cherries on top if you have them. Serve and enjoy! So good!

06/01/2026

Nutella Swirl Banana Bread 🍌🍫

I just made this low-effort, foolproof loaf and it is a total game changer for anyone who loves the classic pairing of rich chocolate and sweet bananas. My kids actually asked for seconds, making it the ultimate showstopper for breakfast or dessert!

What you’ll need:

The Wet Goods:

3 overripe bananas, mashed

1/2 cup unsalted butter, softened to room temp

3/4 cup brown sugar

2 large eggs

1 teaspoon vanilla extract

The Dry Goods:

2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

The Swirl:

1/2 cup Nutella, or any hazelnut spread you like

How I do it:

Preheat and prep by setting your oven to 350°F and greasing a 9x5 loaf pan.

Whip it up by creaming the softened butter and brown sugar together, then mixing in the eggs, vanilla, and mashed bananas until smooth.

Fold the dry in by gently stirring the flour, baking soda, and salt into your wet mixture just until combined so it stays tender.

Layer and swirl by pouring half the batter into your pan, dolloping half the Nutella on top, adding the rest of the batter, and finishing with the remaining Nutella.

Make it pretty by dragging a knife through the batter to create swirls, then bake for 50-60 minutes until a toothpick comes out clean.

Notes / swaps:

The Secret: Warm the Nutella in the microwave for 15 seconds before dolloping to make swirling much easier.

Don't Overmix: Keep a light hand when adding the dry ingredients to ensure the bread stays fluffy instead of dense.

Swaps: You can easily swap the brown sugar for white sugar, or use melted coconut oil instead of butter.

Serve and enjoy! 🍞❤️

06/01/2026

Orange Upside-Down Cake 🍊✨

I just pulled this out of the oven, and it’s a total game changer for anyone who loves bright, citrusy desserts! It looks like a showstopper but is completely foolproof.

What you’ll need:

The Sticky Orange Layer:

1/4 cup melted butter

1/2 cup packed brown sugar

2 thinly sliced oranges (seeds removed)

The Cake Batter:

1 1/2 cups all-purpose flour

1 tsp baking powder

1/2 tsp salt

1/2 cup butter (softened to room temp)

3/4 cup granulated sugar

2 large eggs

1 tsp vanilla extract

1 tbsp orange zest

1/2 cup milk

How I do it:

Prep the pan. Pour melted butter into a 9-inch cake pan and sprinkle brown sugar evenly over it. Layer the orange slices tightly over the sugar so it looks gorgeous when flipped.

Mix the batter. Whisk the flour, baking powder, and salt together. In another bowl, beat the softened butter and sugar until fluffy, then mix in the eggs, vanilla, and orange zest.

Bring it together. Alternate mixing the dry ingredients and milk into the butter mixture until just combined. Gently spoon the batter over the orange slices and smooth the top.

Bake and flip. Bake at 350°F for 35-40 minutes. Let it cool in the pan for exactly 10 minutes, then invert it onto a serving plate.

Notes / swaps:

Don't overmix: Stop stirring when the flour disappears to keep the crumb tender.

The flip: Stick to the 10-minute rule so the caramel doesn't harden to the pan.

Swaps: Swap standard oranges for blood oranges or tangerines for a fun twist.

Serve and enjoy! 🍰🧡

06/01/2026

Pink Sandwich Cookies with Cream Filling 🌸💕

I just whipped these up this afternoon and they are an absolute showstopper! If you love a melt-in-your-mouth, sweet berry flavor paired with rich vanilla, these foolproof treats will be your new obsession. 🍓✨

What you’ll need:

The Cookie Part:

1 box (15.25 oz) strawberry cake mix (any brand you like)

2 large eggs

1/3 cup vegetable oil

The Cream Filling:

1/2 cup unsalted butter (softened to room temp)

2 cups powdered sugar

1 teaspoon vanilla extract

1-2 tablespoons heavy cream (or milk)

How I do it:

Mix the dough. Grab a large mixing bowl and combine the dry strawberry cake mix, eggs, and oil, stirring until it forms a thick, vibrant pink dough.

Bake them up. Scoop one-inch balls of dough onto a parchment-lined baking sheet, leaving a little room for them to spread, and bake at 350°F for 9-11 minutes until the edges are just set.

Whip the filling. While the cookies are cooling on a rack, use a hand mixer to beat the softened butter, powdered sugar, vanilla, and heavy cream until it's incredibly light and fluffy.

Bring it all together. Smear a generous dollop of the vanilla cream onto the flat bottom of one fully cooled cookie, then gently press a second cookie on top to create the ultimate sandwich.

Notes / swaps:

The Secret: Take them out of the oven when the centers still look slightly soft—they will firm up as they cool and stay perfectly chewy!

Swaps: Not a fan of strawberry? You can easily swap the cake mix for lemon or red velvet to completely change the flavor profile with the exact same effort.

Serve and enjoy! 🎀😋

06/01/2026

Texas Roadhouse Beefy Mac Deluxe 🥩🧀

I just made this showstopper, and it’s perfect for anyone obsessed with creamy, steakhouse-style comfort food.

What you’ll need:

The Meat:

1 lb ground beef

1 packet dry onion soup mix

1 tbsp steak sauce (any brand you like)

The Mac:

1 lb macaroni noodles

2 cups sharp cheddar, freshly grated

1/2 cup whole milk

2 tbsp butter, softened to room temp

How I do it:

Boil the noodles. Cook the macaroni in salted water until perfectly al dente, then drain and set aside.

Brown the beef. Toss the ground beef into a large skillet over medium heat, breaking it apart until beautifully browned, then drain the grease.

Add the flavor. Stir the onion soup mix and steak sauce directly into the hot beef so it absorbs all that savory goodness.

Bring it together. Lower the heat, fold the cooked pasta into the beef, and stir in the butter, milk, and cheddar until everything melts into a creamy masterpiece.

Notes / swaps:

The melt: Grate your own cheese from a block; pre-shredded bags contain anti-caking agents that make the sauce grainy.

Swaps: Swap the ground beef for ground turkey, or use pepper jack instead of cheddar for a spicy kick.

Serve and enjoy! 🤠🥄

06/01/2026

Crockpot Five-Flavor Gumbo Noodles 🍲🌶️

Just made this showstopper; it's perfect for anyone who loves deep, savory gumbo flavors.

What you’ll need:

The Base: 1 lb sliced smoked sausage, 1 diced onion, 1 diced bell pepper, 2 diced celery stalks.

The Broth: 4 cups chicken broth, 14oz can diced tomatoes, 1 tbsp Cajun seasoning.

The Finish: 1 lb peeled shrimp, 8oz linguine noodles.

How I do it:

Toss it in: Add the sausage, veggies, broth, tomatoes, and seasoning to the crockpot.

Slow cook: Cover and cook on LOW for 4 hours to build flavor.

Finish it up: Stir in the shrimp and noodles, then cook 30 more minutes until the noodles are tender and the shrimp is pink.

Notes / swaps:

Consistency: Stir in a splash of extra broth at the end if the noodles absorb too much liquid.

Swaps: Swap the shrimp for diced chicken thighs, or use penne instead of linguine.

Serve and enjoy! 🥣✨

I Miss My Mom's Meals

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