I knew the minute I pinned this soup that it would be something we would love.  It’s just not a holiday at my house if my mom hasn’t made her squash casserole: a cheesy, creamy mix of yellow squash, butter, onions, and cheddar.  Since I always struggle with what to do with all of the ham leftovers after the holidays-not a big lentil or split pea fan-I am excited for this soup to become a new tradition.  Cheese, squash, and Paula Deen-you know this soup is going to be luxurious!  It is also, surprisingly, not as unhealthy as the name Paula Deen might imply.  I cut the butter and used fat free evaporated milk and it was perfectly thick and velvety.  You could go even farther and use lighter sour cream as well.  Otherwise, it is mostly vegetables.  Of course I did add more cheese, because: cheese.  You could add any array of spices you like to this dish but I like it squashy, cheesy and buttery-just like mom’s.          Click here for the recipe »

We love Swedish meatballs but I’ve never really found a recipe that I felt was worth sharing.  You can make any meatball, combine beef gravy and sour cream and have pretty tasty Swedish meatballs.  This meatball recipe is a little fussy: sauteing the onion, using a combination of beef and veal, so feel free to use any meatball recipe you are comfortable with (although these are some really great meatballs).  The technique for making the gravy is spot on and oh so delicious.  The sauce is beefy and creamy and combined with the tender meatballs and fresh herbs, this is perfect fall comfort food.  Be sure to serve over rice or egg noodles or with crusty bread for sopping up the gravy!  Click here for the recipe »

It is funny how in the midst of summer you can’t imagine ever eating another braise or stew again.  You will happily live off of garden fresh veggies for the rest of your life and never heat up the kitchen again.  Yet, the first breezy day and the first pumpkins of the season pop up and out come the slow cookers and casserole dishes.  I don’t know if my slow cooker has been in such regular rotation lately because of the season or because I have yet again changed my working hours, but I couldn’t wait to make you this corned beef.  This recipe is so nostalgic for us and has been a favorite here for years.  I served this with Baked Sweet Potatoes, my favorite recipe for cabbage and some warm pan de queso-cause I’m multi-cultural like that. 

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Oh, fall!  I love you so much.  From your crisp breezes to your tart apples to your delicious baked goods, your cozy sweaters and swirling leaves and roasts and casseroles and pumpkins of all shapes and sizes-I don’t even know how to start celebrating.  Of course pumpkin rolls are one of my favorite this-means-it’s-really-fall treat.  It is such an easy way to entertain or make someone feel special.  This is the kind of holiday baking that you can churn out one after another, wrap up, freeze, and give as gifts or pull out and thaw at room temperature for a spontaneous gathering. 

It’s pretty funny, over the years I have collected numerous “secret” family pumpkin roll recipes from friends and co-workers.  After a little analysis, they are all pretty much good ol’ Libby’s recipe reworked in some way.  And this is a great recipe and much, much easier than it looks.  If you’ve ever been afraid to make a cake roll, try this one this year.  Your friends and family will believe you are the most amazing baker ever (only you’ll know how easy it was!).

Click here for the recipe »