Homemade macaroni and cheese recipe with creamy pumpkin pasta sauce is the best comfort food. It’s so easy to make! This cheesy macaroni and cheese recipe uses 1 cup pumpkin puree and 2 cups shredded cheddar cheese. It’s my favorite homemade macaroni and cheese recipe for Fall!
I know some of you don’t want the summer to end, but I’d like for you to take my hand and enter into Fall’s journey. It’s full of beautiful leaves, apple cider, chilly nights, comfortable socks, ghosts and goblins, the color orange.
DELICIOUS easy to make Jalapeno Buttermilk Biscuits recipe! Recipe includes step by step pictures! These Southern style homemade biscuits are made from scratch with diced up jalapeno peppers. They are best served with a warm comfort food casserole!
Want to know a true story? I made these buttermilk biscuits twice. In one week. I nearly ate them all. I’m thinking about making them again. Right now.
The Best Buttermilk Biscuits!
These buttermilk biscuits are what magical bread dreams (we all have them, right?) are about. They’re flaky, they’re moist, they’re full of flavor and you just can’t get enough of them. More specifically these are buttermilk biscuits which makes them ultra deluxe and ultra moist. Like my gif shows, buttermilk makes everything better, don’t you agree?
These biscuits also have jalapeno peppers in it for a slight bite of heat. The jalapenos are a great balance for that buttermilk giving it a little something special. I chop the jalapenos up pretty fine so they’re evenly distributed and not overwhelming. Between these biscuits and candied jalapenos I’m eating quite a bunch of jalapenos this Summer!
EASY Crockpot Pumpkin Chili recipe. This easy slow cooker dinner is healthy made with ground turkey, beans, vegetables and Mexican spices! Add shredded cheddar cheese on top! You can freeze leftovers for your family!
In this Crockpot Pumpkin Chili recipe we have the usual Chili ingredients, but then we’re throwing in pumpkin because whenever you can you should throw pumpkin into any dish. Here’s the great thing about pumpkin, it’s full of great nutrients but hardly changes the taste of meals. It’s an amazing way to make your dinner or pumpkin brownies more healthy and better for you. Who doesn’t want that?
Now I know what you might be thinking.. usually “Mexican” and “Pumpkin” don’t usually go together, but in this recipe they are best friends. They are holding hands, whispering secrets (not about you), planning adventures – they are great pals.
What I’m saying is that you’re going to love this Crockpot Pumpkin Chili! It’s one of our favorite Fall Slow Cooker Meals!
Pumpkin Chili Recipe
This pumpkin chili recipe is so easy to make and only takes 5 hours in your slow cooker! First you’ll want to brown the ground turkey in a pan with the peppers before throwing it in the crockpot. After that, throw all your other ingredients inside!
I love beans in my chili so I had to add both black beans and kidney beans. Also I love using ground turkey for chili as a healthy alternative to ground beef.
So what makes this Chili Mexican? Well we’re going to spice it up with green chiles, salsa verde, cumin and we’re going to throw corn into this! If you want you can even throw avocado, shredded cheddar cheese and sour cream on top when it’s done!
EASY to make 5 Ingredient Healthy Pumpkin Cookies recipe! These soft Pumpkin Oatmeal Cookies are sugar free, instead using maple syrup! Make sure to add chocolate chips on top to make them extra delicious!
Fall is the best time of the year! The chilly weather is coming in. Apple picking is thought of as a weekend exercise (hello apple waffles!). Apple Juice is a appropriate drink any time of the day.
You can put skeletons in your front yard. You can have as many pumpkins in your house as you want. Fall is all about the best recipes too, that’s why I love these 5 Ingredient Sugar Free Pumpkin Cookies!
With pumpkins ranging from munchkins to pie to giants in our house right now (all from the garden!) I have been baking a few at a time to preserve and enjoy the pumpkin inside of each. As we’re nearing the end of September I think it’s time we dive right into pumpkin season with a pumpkin cookie that is delicious and light on the calories.
How to Make Easy Pumpkin Cookies
These cookies are so easy to make and only require 5 ingredients: pumpkin, quiak oats, maple syrup, peanut butter and pumpkin pie spice. They’re all healthy, simple ingredients.
You’ll add your 5 ingredients to a large bowl and use a hand mixer to blend for about 30 seconds. Then you’ll form the dough into tablespoon sized balls, that you will press down to form a cookie. Bake at 350 degrees for about 15 minutes.
That’s it! This simple cookie recipe makes 18 cookies!
EASY 3 INGREDIENT Candied Jalapenos recipe! You only need jalapenos, sugar and water to make refrigerator candied jalapenos! Use these as a appetizer dip, on top of crackers or in dinner dishes! Store in refrigerator or use for canning!
These 3 Ingredient Candied Jalapenos. Oh goodness gracious. Don’t ask me how many I ate over the past few days. Ok, don’t ask me. Seriously don’t. Ok I might have eaten a entire jar already and made another today. I said don’t ask me!
Honestly, I have no self control with these.
Some people refer to Candied Jalapenos as Cowboy Candy because of how addictive they are to eat! They’re sugary just like candy, but also spicy due to the jalapenos.
They’re sweet. They’re spicy. They’re just right. They are the perfect combo of sweetness with a kick. They are amazing on crackers with a little piece of cheddar cheese. The cheese balances out the heat with a little coolness.
They’re also perfect chopped up and thrown in hamburger meat for the perfect homemade hamburger. Try them on top of tacos or nachos too! Oh and they are just the most delicious on top of some pulled pork.
This Sugar Glazed CUCUMBER Bread is delicious and so moist! It tastes just like zucchini bread, but it’s made with 1 cup grated cucumber. The healthy dessert recipe is easy to make and is a great way to eat your vegetables! A powdered sugar glaze is poured on top once baked! Everyone in my family LOVES it – even toddlers!
This weekend there were many surprises in the garden. The monster pumpkin plant just won’t stop growing. There was a 5 pound bag of potatoes waiting for us under the soil. Carrots were pulled. Jalapeno peppers were picked. Cucumbers were spotted.
These are all vegetables I was hoping for, but maybe in a few weeks…. but in typical garden fashion, they make their own rules and showed up to the party early. I couldn’t have been more happy to see them!
I saw a few baby cucumbers growing on the vine last weekend but somehow those babies transformed to multiple large cucumbers in just a few days, ready to be picked and enjoyed. My Half Sour Pickle recipe and Cucumber Tomato Salad is a favorite way to use cucumbers, but I was trying to figure out how to bake with them.
Baking with Cucumbers!
This Sugar Glazed Cucumber Bread was created because of that! This bread is similar to Zucchini Bread, but instead is made with grated cucumbers. After the bread cools, a delicious powdered sugar glaze is poured on top to make it really special. This is our new breakfast recipe that I’ll be making weekly until the cucumbers finish in the garden.
This is one of my family’s favorite cucumber recipes – perfect for Mom and Dad, but also perfect for toddlers and kids! Even my 1 year old loves a piece of this for breakfast in the morning!
BAKED Easy Stuffed Pepper Casserole made with green peppers! This dinner dish uses my Mother’s famous stuffed pepper recipe but I turned it into a casserole to make it quicker and easier. It’s filled with ground beef, green peppers, diced tomatoes, rice and smothered in mozzarella cheese.
Growing up one of my Mother’s favorite meals to make was stuffed peppers. She sure loved making those. Whenever I go back to visit my father I always ask him to think of a meal or two he wants me to make for him and usually always one of his favorites are Mother’s stuffed peppers.
What isn’t there to love about stuffed peppers? Fresh peppers, meat, tomato sauce, rice and mozzarella cheese. Yes, please! The seasonings add so much flavor and you can make it as spicy or mild as you want.
Stuffed Pepper Casserole Recipe
With so many green peppers growing in the garden I wanted to take my usual stuffed pepper recipe but turn it into Stuffed Pepper Casserole. I wanted it have the original taste, but I wanted to throw some more greens in there like spinach.
Plus it’s a great way to get the kids to eat their veggies, almost without them realizing it. Growing your own veggies is a great way to get anyone excited about veggies. Plus, they taste so much better than store-bought! Start with organic plants and you’ll have your own inexpensive supple of organic veggies to fill your meals.
FRESH Tomato Salsa made with roma tomatoes straight from our garden! This easy HOMEMADE recipe is made in minutes with tomatoes, onion, peppers, cilantro, and red pepper flakes! Friends BEG for me to make this salsa because it’s everyone’s favorite! Serve with Chips or with your next Mexican meal!
This right here is my go to salsa. This Fresh Tomato Salsa wins hearts, it makes bellies happy. It’s a win win situation. We make this salsa all the time to snack on, it’s also one of my most requested recipes to make to bring to get friends houses during the Summer!
Fresh Tomato Salsa Recipe
I think one of the main reasons why people love this Fresh Tomato Salsa much because it’s so fresh. Every single vegetable in this recipe comes straight from the garden. I also try not to pick the tomatoes, peppers and onions until the day of or the day before to really make it SUPER fresh. Nothing beats the taste of home grown tomatoes!
This salsa took me some time to get perfect over the years. Sometimes I would make it and it would be too runny, too chunky, the peppers would be too mushy, the tomatoes would be too whole, the tomatoes would be too smooth. But after summers of practice, I got it. I perfected this Fresh Tomato Salsa recipe! And now I’m here to share it with you!
HOW TO MAKE diced tomatoes recipe from fresh tomatoes. Step by step instructions walk you through the beginning all the way up to freezing or canning them. This is a great way to preserve your garden tomatoes!
Right now we have a explosion of cherry (hello cherry tomato sauce!), roma (hello roma tomato sauce!) and beef tomatoes of all sizes currently occupying our counter. I love seeing a kitchen full of fresh vegetables but it also gives me a slight overwhelming fear of anxiety because I know I have to go to work on them and start preparing our tomatoes to last the next few months.
We pretty much only buy tomato sauce or tomato products during the months of May and June. July, August and September gives us fresh tomatoes by the basket full while October-April supplies us tomatoes that were canned or frozen months prior.
It’s always a special feeling when its a cold Wintry day and you can still enjoy some fresh tomatoes you grew months prior when the garden wasn’t covered in snow.
Roma Tomato Sauce recipe that requires no peeling or blanching! This is a easy creamy sauce that’s perfect for growing garden tomatoes! Serve on pasta, or use later by canning or freezing.
It’s August so you know what that means, right? Our tomato plants are giving us pounds of tomatoes to pick every day! Usually I collect the week’s tomatoes and spend hours in the kitchen on the weekend making sauces and stewed tomatoes. And of course Fresh Tomato Salsa – what would be a August be without salsa?
My go to favorite tomato sauce is Cherry Tomato Sauce, but this year we only grew Roma tomatoes so I wanted to create a recipe that was 1) easy 2) delicious 3) let the roma tomato taste shine! Let me introduce you to Roma Tomato Sauce!
How to make DICED GREEN CHILES – just like the canned version you buy in the supermarket! SO EASY step by step instructions to make homemade green chiles! Perfect idea for your garden Anaheim peppers! Serve immediately, freeze or can them!
Did you come here because you wanted to make your OWN diced green chiles, just like the canned chiles you buy in the supermarket? Well you’re in luck, because this is going to walk you through how to make them! And even better, they’re so EASY to make!
The past year we became obsessed with canned diced green chiles, you know those 4 oz canned peppers? You’re probably familiar with the Oretega or Old El Paso brands! We put them in enchiladas, tacos, casseroles, stews and more. We were buying a few cans a week when it hit me – we should be growing them!
What type of peppers are canned diced green chiles?
So I did some investigating to figure out what type of peppers they are, and turns out they’re Anaheim peppers. More specifically, we grow the “Highlander” variety of Anaheims. These plants are super high in productivity. I’m not kidding, grow 2 plants and you might be set for the season!
We have 6 plants growing and now I have a dedicated drawer in the refrigerator to these peppers! The plants grow about the average height of a bell pepper plant, but there’s just endless peppers in sight! We’re so amazed by their yield we’ll be growing them every year now!
VEGETABLE BROTH made with carrot tops! This easy homemade recipe uses carrot greens to make a healthy vegetarian broth! Carrot greens provide amazing health benefits so they’re great to cook with!
Ok, so you just picked your beautiful garden carrots! They are gorgeous! You grab the scissors and chop off the leafy carrot tops. And then it hits you – are you seriously just going to compost the carrot greens?
With gardening, you put so much love and energy into every single plant. Every single carrot has been nurtured. Every single carrot has been planted, one seed at a time. So with me, it breaks my heart to try not to use every bit and piece of that vegetable!
Our fresh carrots just picked!
What to do with carrot tops?
That’s how this recipe started for me. I was cutting the tops off my carrots and it hit me that I had to find a useful way to use them in the kitchen. And no, I don’t mean some weird stir fry that tastes bitter. I mean, a seriously good recipe that will become used every garden season in your kitchen. So here it is….
Carrot Tops Vegetable Broth! Print this recipe out and add it to your recipe box!
BLUEBERRY Thanksgiving Stuffing recipe! Traditional homemade vegetarian stuffing with sweet blueberries added in! This comes from a Grandma’s vintage cookbook so you know it’s going to be the best! It’s easy to make and you can make it ahead of time to freeze!
I’m back with another stuffing recipe! So many of you have loved my Amish Potato Stuffing recipe so I decided to share with you another favorite, Blueberry Thanksgiving Stuffing! Obviously it doesn’t need to be Thanksgiving to make this stuffing, but it is the perfect Thanksgiving side dish!
Thanksgiving Side Dish
This is the perfect side stuffing to accompany a main meat, like chicken or turkey. It’s also the perfect vegetarian side dish because it doesn’t involve any meat products or broths (it’s made with vegetable broth).
This is a vintage stuffing recipe that I have tweaked over the years to fit with our taste buds. It originally appeared in a old cook book that my husband’s Grandmother gave me. The original recipe included a minced meat that even Google couldn’t tell me what it meant, so I decided to change the meat ingredient to pecans.
Pecans in a stuffing recipe is great because it adds a crunch! Everytime I serve this stuffing recipe, everyone wants to know what the crunch is because they love the small surprise. And just to note, it’s not a overwhelming crunch, it’s subtle as the recipe only calls for 1/2 cup pecans.
How to Store Bananas! These easy tips will prevent your bananas from turning brown! Food storage tricks includes storing with other fruit, plastic wrap, banana trees, in fridge and how to freeze bananas! Learn the best ways to store bananas and keep them green for longer!
How to Keep Bananas Fresh
If you guys know me, then you know I love bananas! In fact, there’s a ongoing joke with my Instagram Stories because I’m often carrying a banana! Bananas are my go to breakfast, and my favorite snack. I can’t get enough of them!
I’m picky about bananas though – they can’t be too green and they can’t be too brown. Actually, they can’t be brown. As soon as I see a brown spot on the banana peel (or worse the banana itself!) then I know it’s time to freeze these bananas (hello Banana Smoothie!) and buy new ones.
Using my tips below, learn the best ways to store bananas to keep them PERFECT longer!
The Best Ways to Store Bananas
Bananas. You can use potassium-rich fruit in so many ways and even enjoy it on its own. Bananas are, however, quite fickle. Doesn’t it seem like they’re green one moment and a brown mushy mess the next? Try these methods to store bananas and keep them fresh for when you want them.
EASY Buttered Rice and Cabbage dinner! One of the best buttered cabbage recipes! This dish uses cooked cabbage and is ready in 20 minutes! It’s a healthy vegetarian rice meal my entire family loves!
Buttered Rice and Cabbage
This Buttered Rice and Cabbage is an easy comforting meal filled with healthy vegetables that I hope you’ll love as much as I do. It’s so easy to make and it involves one of my favorite ingredients – cabbage!
As a girl my Mother would make the best Polish cabbage recipes, so every time I make it I get a smile on my face!
Cooked Cabbage Recipe
I wanted to create a recipe that would be ready in 20 minutes that is still wholesome with fresh ingredients – a meal you’ll feel good about serving the family.
Ingredients for Buttered Cabbage
The main vegetables in this recipe are cabbage and peas, 2 things that we have in abundance right now in the garden.
I’ve always liked cabbage, but this Summer I turned into a real cabbage lover. I can’t get enough of it, especially sauteed and buttered! Yum.
Our sugar snap peas are coming to a end this season, what’s left is those monster peas that are busting through the pods.
KETO Scrambled Egg Ground Beef Casserole recipe that’s easy to make! This baked casserole is low carb and you can make ahead overnight if you’d like! It’s packed with vegetables and sprinkled with cheddar cheese!
Do you guys know about Joe’s Special? It’s a dish that started in San Francisco in the 1920s that consisted of eggs, ground beef, spinach and garlic. A few places make their own version, including a Brooklyn based restaurant that my husband fell in love with. I wanted to try a modern spin on it, removing the spinach and replacing it with green beans and peppers. The result is a delicious Scrambled Egg and Ground Beef Casserole!
Keto Casserole Recipe
This casserole is keto friendly and low carb, something I’ve been requested to make more of from my readers since I posted my Cauliflower Casserole recipe! It’s made with eggs and ground beef to be high in protein, and a homemade cream of mushroom soup that’s made with almond milk. Did I mention there’s shredded cheese on top to make it extra delicious?
BAKED Cheddar Cheese Cauliflower Casserole recipe! It’s vegetarian and loaded with cauliflower and corn! This easy to make low carb, keto casserole can be either a side dish or a main dish!
I love Spring because it’s the start of cauliflower season in the garden. Do you love cauliflower? What’s your favorite way to eat it? I love it raw as a snack, roasted as a side dish, and covered in cheese like it is in this Cheddar Cheese Cauliflower Casserole!
Let’s talk Cauliflower Nutrition
Cauliflower is a great vegetable to add to your menu. Not only is it only 29 calories per 1 cup, but it’s packed with vitamin C, Vitamin K, Vitamin E and B complex vitamins!
It’s low in carbs, is a great source of protein and provides calcium, potassium and iron to your daily diet!
What’s not to love about cauliflower?
Now ok, I get it, we’re taking healthy cauliflower and we’re adding cheese on top. And you’re absolutely right we are because it’s delicious! This casserole makes both a great side dish, as well as a main course.
We often have this for dinner with nothing else because it’s so filling (did I mention that it’s really good too?)!
EASY Mexican Arugula Salad with Olive Oil dressing! This simple salad recipe is healthy and includes Arugula, Spinach, Tomatoes, Corn and a Olive Oil/Lime/Cumin dressing to give it a Mexican taste! This is a perfect side salad but could easily turn into a main course if you add chicken to it.
I love this Mexican Arugula Salad! The olive oil/lime juice dressing that coats the arugula greens, tomatoes and corn leaves me craving this salad for lunch and dinner. I love Mexican flavored dishes, so the lime, cumin and dash of red pepper flakes gives this such a burst of flavor making this a exciting salad!
With the weather turning to Spring and Summer (it was 70 degrees this weekend!) I’m taking a step back from hot soups for lunch and instead am craving something fresh and crunchy.
What’s growing in the garden dictates our meals, so I’m looking forward to picking our fresh vegetables, dicing them up and having a big bowl of salad for lunch. And what’s even better is there no time waiting for lunch or dinner to be heated, this Mexican Arugula Corn Salad is made within minutes.
BEST Glazed Carrot Cake Donuts recipe! These homemade baked donuts are made with carrots and taste just like carrot cake! This recipe is easy to make and the donuts are moist and full of flavor!
Do you love donuts? Do you love carrot cake? Then I have the perfect recipe for you!
This Winter we got very lucky with our carrots. We didn’t have high hopes for them but upon one Spring cleanup day we were surprised to find pounds of carrots hiding under the soil waiting for us to find them. It was a giant surprise and it created some giant garden smiles
Fresh Carrots Recipe
Aren’t they just beauties? I just can’t get enough of fresh carrots. There’s nothing like the taste of a carrot that was just picked. Sometimes I nibble on one as soon as I pick it, I just can’t help myself. So I took the carrots down to the kitchen and pondered… What to make?
For dinner I made this Roasted Carrot Soup (by the way, it’s delicious!) but then I also wanted carrots for dessert!
I was going to make carrot cake, but I’ve had a real craving for donuts lately so I decided to mix the best of both worlds – cake and donuts!
CARROT CAKE DONUTS
These donuts taste just like carrot cake with a sweet vanilla glaze on top. Think of a bakery glazed donut + a carrot cake…. all as fresh as possible. The freshness of the carrots really make these donuts something special!
Carrot Cake Ingredients
These donuts basically require the same ingredients as carrot cake.
You’ll need egg, orange juice, melted butter, vanilla, brown sugar, flour, baking powder, baking soda, salt, cinnamon and allspice. And then you’ll need shredded carrots!
The vanilla glaze on top is a tried and tested recipe that I use all the time! You make it with milk, vanilla extract and powdered sugar.
These donuts are definitely a keeper in my garden notebook now. I can’t wait for our next carrot harvest to make (and devour!) some more Carrot Cake Donuts!