Month: December 2020

Cheese Burger Soup

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Cheese Burger Soup – The Ugly Sweater Party Surprise

Some recipes come from cookbooks, others from generations of tradition—but every now and then, you get a game-changer from an unexpected place. That’s exactly what happened when Britt hosted an Ugly Sweater Party and introduced us to Cheese Burger Soup. 🎄🍔🥣

It was one of those freezing winter nights, the kind where you brace yourself just to run from the car to the door. We arrived at Britt’s house, decked out in our most ridiculous holiday sweaters—some flashing lights, others featuring dancing snowmen—ready for a night of festive chaos and good company.

And then, we walked in… and were hit with the most incredible smell.

A slow cooker sat on the counter, bubbling away with something rich, cheesy, and absolutely mouthwatering. It only took one bite to realize—this wasn’t just soup, this was a full-on cheeseburger experience, spoonable and cozy.Savory ground beef, melty cheese, hearty potatoes, and a perfectly creamy broth—it was indulgent, comforting, and exactly what winter calls for.

By the end of the night, the sweaters may have been ugly, but the food was unforgettable. And from that party on, Cheese Burger Soup became a staple in our cold-weather lineup.

So now, we’re sharing it with you—because good food, like good memories, is meant to be passed on.

🔥 Pro Tip: Serve it with crusty bread, crispy bacon, or even a sprinkle of pickles if you’re feeling adventurous!

Huge thanks to Britt for hosting the party that gave us a forever favorite! Ready to try it yourself? Grab the recipe and bring the cozy vibes to your kitchen! 🍔🥣✨

INGREDIENTS

INSTRUCTIONS

1. Brown the ground beef in 3 quart saucepan. Drain and set aside.

2. In the same saucepan add 1 T butter and add onion, shredded carrots, parsley flakes, basil and celery. Saute until tender.

3. Add the broth, potatoes and beef and bring to a boil. Reduce heat, cover and simmer 10-12 minutes or until potatoes are tender.

4. In small skillet melt remaining butter (3 T) and add the flour. Cook and stir for 3-5 minutes or until bubbly. Add to the soup and bring to a boil. Cook and stir for 2 minutes. Reduce heat to low.

5. Stir in the cheese, milk, salt and pepper. Cook and stir until cheese melts. Remove from heat and blend in sour cream.

home made banana bread

Delicious Moist Banana Bread with Optional Add-Ins

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Ingredients

Preheat over to 350º. Combine all ingredients in large mixing bowl. Bake at 350º for approx 50 minutes.

Optional: Add 1/2 cup of chocolate chips, raisins or crushed walnuts. You can also sprinkle brown sugar on top, prior to baking.

Serving size 1 slice, makes 12

Classic Banana Bread – A Childhood Favorite That Stuck 🍌🍞

Some recipes come and go, but others become family staples for life. This banana bread recipe is one of those. I first picked it up back in the late 80’s, during elementary school, and from that moment on, it’s been a go-to in our kitchen.

Why? Because it’s quick, easy, moist, and a healthier option compared to many other banana bread recipes out there. It strikes the perfect balance—just sweet enough, incredibly soft, and packed with real banana flavor. Plus, it’s the perfect way to use up those overripe bananas sitting on the counter!

Enjoy it warm with a little butter, toasted for breakfast, or even as a grab-and-go snack. However you slice it, this banana bread has stood the test of time—and for good reason!

Ready to try it for yourself? Check out the recipe and bring a little slice of nostalgia into your kitchen! 🍌✨

Get all the ingredients to make this yummy treat by clicking here.

zucchini bread

Moist Zucchini Bread with Lemon Glaze

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Ingredients

Beat eggs, add sugar, mixing until well blended. Next, add in vanilla extract, lemon rind, cinnamon and the oil. Mix again, fold in zucchini. Sift dry ingredients together. Preheat oven to 350. Add dry ingredients to liquid mixture, a little at a time until fully incorporated. Pour batter into two lightly greased loaf pans. Bake at 350º for 45-50 minutes or until the tops are golden brown. Let cool for 10 minutes.

While cooling, heat sugar and lemon juice together until sugar dissolved. Drizzle mixture of loaves. Let cool before serving.

Looking to switch it up? Add in 1 cup; crushed walnuts, chocolate chips, raisins, or chopped dried apricots.

Nonna’s Zucchini Bread – A Sweet Slice of Tradition (With a Hidden Twist!)

There’s something magical about the aroma of freshly baked zucchini bread filling the kitchen—a warm, inviting scent that instantly feels like home. Nonna’s recipe has been a family favorite for generations, and the best part? It’s secretly packed with zucchini—but you’d never know it!

As a kid, I devoured slice after slice, never realizing I was actually eating vegetables. Moist, perfectly spiced, and just the right amount of sweet, this bread is the ultimate way to sneak some goodness into your day. Whether you serve it as a breakfast treat, afternoon snack, or a cozy dessert, it’s always a hit.

Want to make it even better? Add chocolate chips, walnuts, or a cinnamon sugar topping for an extra indulgent twist. However you slice it, this classic zucchini bread proves that healthy eating doesn’t have to taste healthy. 😉

Ready to bake? Let’s bring a little Nonna’s love into your kitchen! 🍞✨

Easy link to your grocery list can be accessed by clicking here!

home made pumpkin pie

Nonna’s Pumpkin Pie Recipe: A Family Tradition

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Preheat oven to 425º F. In a blender, combine dry ingredients, then mix in wet ingredients. Once blended, pour mix into pie shells. Bake at 425 for 10-15 minutes, until the top firms up. Drop oven temperature to 350 degrees F. Bake for another 30-40 minutes, until cooked through. Test by inserting a fork, toothpick or knife in the center of the pie. If it doesn’t come out clean, then it needs more time.

I prefer utilizing a graham cracker pie shell.

Serve with homemade whip cream, Vanilla Bean, or French Vanilla ice cream.

Yield: 2 – 9″ pies

Servings: 16

I also like using fresh pumpkin, vs a processed can. To use fresh, cut up the pumpkin into slices, or cubes. Bake in 400 degree oven for about 40 minutes, or until lightly brown, and or fully cooked. A fork should be able to slide in, and out of the pumpkin easily. Remove from oven, and allow to cool. Peel skin with a peeler, or pairing knife. Then puree pumpkin. Freeze whatever is left over in a freezer bag so you can make pies whenever you’d like thought the year!

Side note: Do not throw out the seeds. Toasting them makes for a great snack, or salad topper! Spread seeds in a single layer on a sheet pan, lightly salt, and bake in the oven (you can do this while the pumpkin is baking) for about 15 minutes, or until brown.

Nonna’s Pumpkin Pie – A Family Tradition Like No Other

In our family, pumpkin pie isn’t just a dessert—it’s a legacy. Every holiday, every chilly evening when the wind howled outside, and every time we just needed a little extra comfort, Nonna would pull out her worn, flour-dusted recipe book and get to work. But if you think this is just another pumpkin pie, think again.

Nonna’s version is unlike any other. It’s not the overly sweet, overly spiced kind you find in every store. It’s silky, rich, and deeply flavorful, made with a perfect balance of real pumpkin, warm spices, and the creamiest blend of half & half and heavy cream—a secret she swore by. And the crust? Forget the traditional pastry—Nonna always insisted on a graham cracker crust for just the right contrast of crunch and warmth.

She never believed in shortcuts, which is why she always used fresh pumpkin, roasted until golden and pureed by hand. The extra effort made all the difference, and the smell of caramelized pumpkin filled the kitchen long before the pie even went into the oven.

As kids, we’d watch in awe as she blended the perfect mix of cinnamon, nutmeg, and vanilla, tasting the batter to make sure it had just the right balance of warmth and sweetness. We learned that baking wasn’t just about the ingredients—it was about intuition, about knowing when something “felt right.”

Nonna may not be standing at the counter anymore, but her recipe remains. And while pumpkin pie is most often associated with fall and the holidays, in our house, it’s a year-round staple. Because when the air is crisp and cold, there’s nothing quite like the warmth of a slice of Nonna’s Pumpkin Pie.

So whether you make this for a family gathering, a special occasion, or just because the weather is calling for something cozy, know that you’re not just baking a pie—you’re carrying on a tradition that has warmed hearts for generations.

Buon Appetito, from our family to yours. 🥧✨

Your grocery list to easily buy all the ingredients can be accessed: here.