Disclaimer: This post does include affiliate links for your convenience. This is at NO additional cost to you but earns me a small commission. To read more, check out our disclosure policy.

A Warm Welcome to Fall in the Kitchen

Fall is the season where everything seems to slow down just a little—where the kitchen becomes the heart of the home and comfort food takes center stage. There’s something so special about this time of year—the changing leaves, the cozy sweaters, and the smell of something delicious baking in the oven.

If you’ve been here a while, you know I love sharing recipes that are not only delicious but also tied to special memories, family traditions, or a crisp autumn afternoon spent baking or simmering something on the stove.

Today, I’ve gathered all my favorite fall recipes in one place—these are the ones I make again and again, the ones that bring everyone to the table, and the ones that fill our home with warmth. I hope they inspire you to create something special this season, too.

1. Cream Cheese Pumpkin Swirl Muffins

These moist, spiced muffins have a creamy swirl of sweetened cream cheese running through them—and they are everything you want in a fall treat. Perfect for breakfast, brunch, or a mid-afternoon snack with a cup of cider or tea.

Baking Tip: I make my own pumpkin pie spice. It’s linked below if you want to make your own. It’s very expensive to buy and much more economical to make your own!

1

Pumpkin Cream Cheese Swirl Muffins

These Pumpkin Cream Cheese Swirl Muffins will melt in your mouth! They are the perfect treat for fall!

Check out this recipe

2

Pumpkin Pie Spice Mix

Make your own pumpkin pie spice mix.

Check out this recipe

2. Homemade Potato Soup

This rich, creamy potato soup is pure comfort in a bowl. Made with simple ingredients like potatoes, sautéed onions, and savory seasonings, it’s the perfect cozy meal for a chilly fall evening.

Serving Idea: Add a dollop of sour cream, shredded cheddar, and crispy bacon bits on top for the ultimate loaded potato soup.

3

Homemade Potato Soup

This homemade classic potato soup recipe is so creamy and delicious. It's the perfect comfort food for any time of the year, I love making this for a potluck or luncheon and when the cooler temperatures in fall arrive.

Check out this recipe

3. Rustic Homemade Bread

There’s nothing quite like homemade bread, and this rustic loaf is easy to make and incredibly satisfying. Crispy on the outside, soft on the inside, and perfect for dipping into soups or slathering with butter and honey.

Bread Tip: I often make a few loaves at once—one for dinner and the others to share or freeze.

4

Rustic Homemade Bread Recipe

This four-ingredient bread is simple and easy to make. The hint of sea salt on top is what makes this bread so good!

Check out this recipe

4. Homemade Chicken Noodle Soup

This classic recipe is made completely from scratch—even the noodles! It’s hearty, nourishing, and perfect for when you’re under the weather or just craving something soul-soothing and warm.

Holly’s Touch: I love using leftover rotisserie chicken to save time, and I always make extra to freeze for later.

5

Homemade Chicken Noodle Soup

Indulge in the comforting warmth of homemade chicken noodle soup made with the convenience of a rotisserie chicken and frozen egg noodles. This soul-soothing classic begins by simmering a flavorful broth, enriched with the flavor of the rotisserie chicken. Perfect for chilly days or whenever a bowl of comforting warmth is needed.

Check out this recipe

5. Cinnamon Sticky Buns

Soft, sweet, and swirled with cinnamon sugar—these homemade cinnamon buns are a fall breakfast favorite. The gooey frosting on top is what takes them over the edge!

Serving Suggestion: These are perfect for a weekend brunch or a cozy Sunday morning at home with the family.

6

Easy Cinnamon Buns

This easy Cinnamon buns recipe is super simple and perfect for breakfast or dessert! I've been making this since I was eight years old and it's still a family favorite! It's similar to sticky buns but a little simpler.

Check out this recipe

6. Mouthwatering Roast Beef

This roast beef recipe is a fall and winter staple in our home. It’s full of flavor, tender, and makes the most amazing leftovers (if you have any!).

Meal Idea: Serve this with mashed potatoes, roasted veggies, and my homemade brown gravy for the perfect comfort meal.

7

Classic Roast Beef Recipe

Roast beef is a classic Sunday dinner dish that can be enjoyed by the whole family. Here's a simple recipe for making a delicious roast beef that's homemade and is easy to make!

Check out this recipe

7. Flavor-Packed Homemade Brown Gravy

If you’ve never made homemade gravy before, this is the one to try. It’s simple, rich, and so much better than anything from a packet. The secret? Layering flavor and letting it simmer just right.

Pair It With: Roast beef, mashed potatoes, meatloaf, or even turkey—it’s a fall essential.

8

Homemade Brown Gravy Recipe

Sunday dinners are special occasions where families and friends gather around the table to enjoy a delicious meal. Roast beef is a classic dish for our Sunday dinner, but it's not complete without a rich, flavorful brown gravy and homemade mashed potatoes.

Check out this recipe

8. The Best Blackberry Crumble

This crumble is made with juicy blackberries and a crisp, buttery oat topping. It’s one of my absolute favorite fall desserts—especially when served warm with vanilla bean ice cream.

Seasonal Twist: You can swap out the berries for apples, peaches, or even a mix of seasonal fruits.

9

The Best Blackberry Crumble Recipe

This Blackberry Crumble, or some might call it a crisp, is super easy to make and so delicious. Serve it up warm with some vanilla ice cream and you'll be everyone's favorite person!

Check out this recipe

9. My Award-Winning Chili Recipe

This hearty, flavorful chili has won over more than a few crowds over the years! It’s packed with ground beef, beans, and just the right amount of spice to warm you up from the inside out.

Dinner Tip: Serve with cornbread or over a baked potato for a filling fall dinner.

10

Award Winning Chili Recipe

This homemade chili recipe has won many chili cookoff awards. It's simple and easy to make and everyone loves it!

Check out this recipe

10. The Best Macaroni and Cheese Ever

Rich, creamy, cheesy, and baked until golden—this mac and cheese is comfort food at its finest. Whether it’s a holiday side dish or the main event, it never lasts long at our house.

Make It a Meal: Pair it with roast beef or chili for the ultimate comfort combo.

11

The Best Macaroni and Cheese Ever

This is not your traditional mac and cheese. This recipe calls for egg noodles instead of macaroni and the cheeses are a mix of fontina, parmesan, and mozzarella. This is comfort food at its finest and you can add ham to make it a main dish or to add extra flavor.

Check out this recipe

11. Fresh Fruit Cobbler

This simple cobbler is perfect for showcasing seasonal fruits—apples, peaches, berries—you name it! The topping is biscuit-like and buttery, with just the right amount of sweetness.

Serving Suggestion: Don’t forget a scoop of ice cream or a drizzle of cream on top.

12

Fresh Fruit Cobbler:

Check out this recipe

Bringing it All Together

Whether you’re hosting a big family dinner, preparing cozy weeknight meals, or just baking something special to share, these recipes are all about creating warmth, comfort, and connection. That’s what fall is all about—gathering, savoring, and making memories.

If you try any of these, be sure to tag me on Instagram @homewithhollyj and use #HomeWithHollyJ so I can see your fall kitchen creations!

Wishing you a happy fall!

xoxo,

Check out my online shop for beautiful decor items to style your home with!

ShopHollyJHome.com

The post My Favorite Fall Recipes: Comfort Food for Cozy Days 🍂 appeared first on Home With Holly J.

Disclaimer: This post does include affiliate links for your convenience. This is at NO additional cost to you but earns me a small commission. To read more, check out our disclosure policy.

Easy Goulash Recipe: A Simple and Wholesome Family Dinner You Can Make in Minutes

There’s nothing quite like a comforting, homemade meal that reminds you of your childhood, and this easy goulash recipe is one of those nostalgic dishes that takes me right back to the kitchen with my mom. She made this often when I was growing up, and it’s still one of my go-to meals when I want something quick, simple, and satisfying.

Unlike traditional goulash made with marinara or red pasta sauce, this version uses fresh or canned tomatoes, giving it a lighter, garden-fresh flavor that makes it perfect year-round. Whether you’re harvesting tomatoes from your summer garden or grabbing a can of diced tomatoes from the pantry, this easy goulash recipe always hits the spot.

Why I Love This Easy Goulash Recipe

This meal is not only quick and easy to make, but it’s also incredibly versatile. I almost always have the ingredients on hand: ground beef in the freezer, canned tomatoes and pasta in the pantry, and frozen corn in the freezer. During the summer I have an abundance of tomatoes fresh from the garden and this recipe is a great way to use all those tomatoes! It’s a simple weeknight dinner that comes together in two pots and tastes even better the next day.

One unique addition? Corn. I know it might sound a little unconventional, but trust me, it’s a game-changer! My mom used to stir in fresh or frozen corn at the end, and as a kid, I thought it was a little strange. Now? I can’t imagine this dish without it. Just be sure to skip the canned corn, it’s worth using fresh or frozen for that perfect little pop of sweetness.

Ingredients:

• Canned or fresh Tomatoes
• Ground Beef
• Fresh or Frozen Corn – not canned tomatoes
• Pasta Shells – or any other pasta of choice
• Parmesan Cheese – fresh is best!
• Italian Seasoning
• Salt and Pepper

Directions

1. Cook the pasta – Boil the pasta shells in salted water until al dente. Drain and set aside.

2. Brown the ground beef – While the pasta is cooking, in a large skillet or saucepan, brown the ground beef over medium heat. Season with salt and pepper. Use a potato masher or hamburger smashing tool to break up the chunks of ground beef into smaller pieces. I added a little bit of avocado oil to the pan to keep it from sticking and to add more healthy fats. This is optional of course. You could also add olive oil if you prefer or none at all. I use a lean ground beef so the added oil makes it stick less to the pan.

3. Add the tomatoes – Once the beef is cooked, blend the tomatoes up in a blender (or you can also use an immersion blender) and stir in your diced or crushed tomatoes into the cooked ground beef and stir. I used crushed tomatoes here and also added some fresh ones to the pot as well since I had a bunch from the garden to use up. You can use any tomato you like but I find the crushed or diced work best if you’re using canned. Just be sure to blend them up if needed so you don’t have a lot of large chunks of tomato. Let the mixture simmer for 10–15 minutes to bring all the flavors together and reduce some of the liquid. Add in the Italian seasoning herbs and more salt and pepper to taste.

4. Combine everything – Mix the cooked pasta with the tomato and meat sauce. Stir in the fresh or frozen corn and let it warm through for a few minutes on low heat. Add more italian seasoning, fresh basil if you have it, and salt and pepper if more is desired.

5. Garnish and serve – Top with chopped fresh basil and grated Parmesan cheese. Serve hot and enjoy!

Print

Easy Homemade Goulash

Easy Goulash Recipe: A Simple and Wholesome Family Dinner You Can Make in Minutes

Course dinner, Side Dish

Cuisine Italian

Keyword easy pasta recipes, goulash, pasta, pasta dish, pasta recipe

Servings 6

Ingredients

• 3 14.5 oz Cans of diced or crushed tomatoes
• 2 tbsp Avocado or Olive Oil
• 1 lb Lean Ground Beef
• ½ tsp Salt
• ¼ tsp Pepper
• 2 tsp Dried Italian Seasoning
• 1-1 1/2 cups Fresh or Frozen Corn (not canned)
• 8-12 oz Pasta Shells or Elbows (or other pasta of choice)
• 3 tbsp Salt for Pasta Water
• Fresh Basil, chopped for garnish
• Parmesan Cheese for serving

Instructions

• Blend Tomatoes: Add all 3 cans of tomatoes or fresh tomatoes to a blender and blend until smooth. Set aside. You can also use fresh tomatoes. I use 8-10 medium sized or any kind of tomato that comes out of my garden. Whatever your prefer to use is great. You'll want to blend them up in a blender or use an immersion blender. In this recipe I used both fresh and canned. It's really whatever you have on hand!
  
• Cook Pasta: In a large pot, boil salted water and cook pasta until al dente. When pasta is done, drain and set aside. I try to time it so that the pasta is done around the same time as the tomato and beef sauce.
  
• Brown Beef: While the pasta water is heating up, Start cooking the beef in a large skillet, over medium heat. Season with salt, pepper, and Italian herbs. Cook until no longer pink and use a potato masher to break up the hamburger into smaller pieces. I add a little avocado oil to add some healthy fat but you can use olive oil too. This is optional but I find it helps keep the meat from sticking to the pan if you're using lean ground beef.
  
• Make Sauce: Pour the blended tomatoes into the skillet with the cooked beef. Simmer on low for 10–15 minutes while the pasta cooks. Add more salt, pepper, and italian seasoning to your taste and if needed.
  
• Combine & Add Corn: Stir in cooked pasta and corn. Mix well until everything is warmed through.
  
• Finish: Top with chopped basil and grated Parmesan cheese. Serve warm and enjoy!
  

Notes

• Use fresh garden tomatoes in place of canned if in season.
• Frozen or fresh corn adds the perfect pop of sweetness—skip the canned version.
• Store leftovers in an airtight container in the fridge for up to 3 days.
• Top with freshly grated parmesan cheese and fresh basil if desired.

Tips & Substitutions

• Pasta shapes: While I love using pasta shells or shell-bows, any pasta will work fine for this easy goulash recipe.
• Tomatoes: Use whatever tomatoes you have – garden fresh, store-bought, or canned. This recipe is forgiving and versatile!
• Herbs: Fresh basil at the end gives it a bright pop, but dried Italian herbs in the sauce work beautifully too. Feel free to experiment with other seasonings like garlic salt or Johnny’s seasoning.

A Simple Pantry Staple Dinner

This easy goulash recipe is one of those meals you can whip up in 30 minutes or less with simple staples from your pantry, fridge, or garden. It’s hearty, flavorful, and always a crowd-pleaser. Whether you’re feeding your family or making a quick dinner for one, this dish is a keeper!

I hope you give this easy goulash recipe a try, it’s one of those humble, wholesome meals that never goes out of style.

The post Easy Goulash Recipe with Fresh or Canned Tomatoes appeared first on Home With Holly J.

This Crusted Chicken Romano and Tomato Butter Pasta is my copycat version of The Cheesecake Factory classic and it’s absolutely delicious! The chicken breast is breaded and fried to crispy perfection! Paired with my Tomato Butter Pasta recipe, they are a match made in heaven!

At The Cheesecake Factory, this dish is often served with spaghetti and a light marinara sauce, but I love pairing it with my Tomato Butter Pasta, which adds a simple and flavorful complement to the crispy chicken. The tomato butter pasta is a light pasta dish that balances out the richer flavors of the Romano Romano-crusted chicken. You won’t be disappointed in this Crusted Chicken Romano Recipe, a Classic Cheesecake Factory Copycat!

Disclaimer: This post does include affiliate links for your convenience. This is at NO additional cost to you but earns me a small commission. To read more, check out our disclosure policy.

Gather The Ingredients

There are a lot of ingredients in these two recipes but they are simple and this recipe is easy to make. Before I start cooking, I like to gather all the ingredients for both dishes and set them up in a way that I can work fast prepping everything. Having everything prepped first will help so much once you start cooking everything. Getting the timing down to have everything finished around the same time is a bit of an art but you can make it smoother and set yourself up for success by getting everything prepped and ready to go so that when it’s time to cook, it’s seamless.

Using the Right Equipment:

One of the secrets of success to becoming a good cook is using the right equipment. The pans, knives, and cooking tools make all the difference. I recommend using high-quality stainless steel cookware for the best results. I recently discovered this incredible cookware set from Fissler and I am a huge fan!

Here’s the link and info on this amazing Fissler Cookware! I am a huge fan!!

How to Make Crusted Chicken Romano:

Print

Crusted Chicken Romano

This Crusted Chicken Romano is my version of the Cheesecake Factory recipe and it's absolutely delicious! The chicken breast is breaded and fried to crispy perfection, making it a fantastic option for weeknight dinners as it takes less than 30 minutes to make.

At The Cheesecake Factory, this dish is often served with spaghetti and a light marinara sauce, but I love pairing it with my Tomato Butter Pasta, which adds a rich and flavorful complement to the crispy chicken. Pair these two together and you have a delicious meal that everyone will love!

Course dinner, Main Course, Side Dish

Cuisine Italian

Keyword chicken recipes, crusted chicken romano, italian food, italian recipes, pasta, pasta dish, pasta recipe, romano cheese, tomato butter pasta

Prep Time 21 minutes minutes

Cook Time 20 minutes minutes

Servings 6

Ingredients

• 4 Chicken Breasts Cut in half lengthwise
• ¾ cup All Purpose Flour
• 2 large Eggs
• ¾ cup Fine Panko Bread Crumbs
• ¾ cup Shredded Romano Cheese
• 1 tsp Garlic Powder
• 2 tsp Dried Italian Seasoning
• 1 tsp Salt
• ½ tsp Black Pepper
• ½ cup Olive Oil for Frying
• ½ cube Butter for Frying

Instructions

• Prepare the Chicken: Slice each chicken breast in half lengthwise to create thin cutlets. Place the chicken between plastic wrap and pound to an even thickness using a kitchen mallet. Pat dry and set aside.
  4 Chicken Breasts
• Set Up Dredging Station: In two separate bowls, prepare the following:

  Bowl 1: Flour, salt, black pepper, garlic powder, Italian seasoning, panko breadcrumbs and romano cheese.

  Bowl 2: Beaten eggs.

  Mix the dry ingredients and then dip the chicken in the egg wash and then dredge in the flour, breadcrumbs, and romano cheese mixture.
  ¾ cup All Purpose Flour, 2 large Eggs, ¾ cup Fine Panko Bread Crumbs, ¾ cup Shredded Romano Cheese, 1 tsp Garlic Powder, 1 tsp Salt, ½ tsp Black Pepper, 2 tsp Dried Italian Seasoning
• Fry the Chicken: Heat the olive oil and butter in a large skillet over medium heat. Fry each chicken cutlet for 3-4 minutes per side until golden brown and cooked through. You may have to turn the heat down to med-low or low to cook the chicken longer so it isn't pink inside and to not burn the chicken. The romano cheese can burn so make sure to turn the heat down if your cheese is burning and cook a little slower. I use a thermometer to check the chicken's temperature. To be safe chicken must be cooked to 165℉ or 74℃. Transfer to a paper towel-lined plate to drain excess oil.
  ½ cup Olive Oil for Frying, ½ cube Butter for Frying

Notes

I get all the chicken recipe prep done and then I start the water for the pasta and then get the tomato butter pasta ingredients ready to start cooking. Once everything is ready to go, I time the pasta cooking with the tomato butter sauce and fry the chicken. You want everything to get done around the same time. It’s a little tricky if you’re not used to cooking three things at once but I promise it’s okay if it’s not timed perfectly. 

It takes about 15 minutes for the tomato butter sauce to cook which is about how long it takes for the spaghetti to cook. You will also be frying the chicken while the other two are cooking. Just stir the sauce every so often and check the pasta to make sure it doesn’t get overdone. You will want to add the pasta straight from the pot it’s cooking in directly into the tomato butter sauce pan. Do not drain the pasta. The starchiness of the pasta and pasta water will help thicken up the sauce and make the sauce stick to it better. I usually use about a half of cup or ladle full of the pasta water once I’ve added in the parmesean and basil. I let it simmer over low heat and toss the pasta in the sauce. It will continue to thicken up as you toss it around and the cheese melts into the sauce.

Make sure to watch this video reel on my Instagram to see how I do all of this! It’s way easier to do this than it sounds! I promise! It’s linked toward the bottom of the post!

How to Make Tomato Butter Pasta:

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Tomato Butter Pasta

This Tomato Butter Pasta is so good as a side dish or meal all in itself but its extra good paired with my Crusted Chicken Romano. I love making these together and they are my copycat version of the Crusted Chicken Romano dish from the Cheesecake Factory and the red sauce pasta that is paired with it. This tomato butter pasta dish is super simple and light and is packed with flavor but not overly rich! Try this pasta dish all on it's own or make it with the Crusted Chicken Romano!

Course dinner, Main Course, Side Dish

Cuisine Italian

Keyword easy pasta recipes, pasta, pasta dish, pasta recipe, simple pasta recipe, tomato butter pasta, tomato recipe

Servings 6

Ingredients

• 8 oz Spaghetti or Angel Hair Pasta
• 3 tbsp Salt for Pasta Water
• 6 tbsp Butter
• 2 cloves Garlic, Minced
• 7-8 large San Marzano or Romano Tomatoes, Grated
• ½ tsp Salt
• ¼ tsp Black Pepper
• 1 tsp Seasoning Salt I use Alpine Seasoning or Johnny's Seasoning
• ¼ cup Fresh Basil- Chopped finely
• ½ cup Grated Parmesan Cheese
• ½ cup Pasta Water

Instructions

• Cook the Pasta: Boil the spaghetti in salted water according to package instructions. I add about 3 TBSP of Sea Salt. Always salt your pasta water!!
• **Prepare the Sauce: **Grate the san marzano or roma tomatoes with a cheese grater into a bowl. This will remove the skins and leave the inside flesh and juice of the tomato.
• In a large skillet, melt butter over medium heat. Add minced garlic and cook until fragrant (about 1 minute). Do not burn the garlic!
• Add Tomatoes: Stir in the grated tomatoes, salt, black pepper, and seasoning salt. Simmer for 15 minutes while the pasta and chicken are cooking, stirring occasionally.
• Finish the Sauce: Add in the cooked pasta straight from the pot into the pan with the tomatoes (do not drain) and then add in 1/2 cup of parmesan, 1/2 cup of pasta water and the remaining tbsp of butter and the chopped fresh basil. Toss the pasta to mix everything together until well mixed over low heat. The sauce will thicken as you toss it around and the pasta water you added will also help thicken the sauce.
• Serve the Tomato Butter Pasta all by itself or pair it with the Crusted Chicken Romano (recipe above) and enjoy!

Notes

Substitutions and Variations:

• Breadcrumbs: Substitute Italian-style breadcrumbs if you don’t have panko.
• Cheese: If you prefer, use all Parmesan instead of mixing with Pecorino Romano.
• Oil Choices: Vegetable, canola, or peanut oil work best for frying but I prefer to use olive oil or avocado and butter since seed oils are not as healthy.
• Lighter Option: Bake the breaded chicken at 400°F for 20-25 minutes, flipping halfway through.
• Gluten-Free: Use gluten-free flour and breadcrumbs.

Final Thoughts:

This Crusted Chicken Romano paired with Tomato Butter Pasta is a restaurant-quality meal you can easily make at home. It’s rich, cheesy, and full of flavor—perfect for a special dinner or an easy weeknight meal. Try it and let me know what you think!

The post Crusted Chicken Romano and Tomato Butter Pasta – Cheesecake Factory Copycat Recipe appeared first on Home With Holly J.

Recently, I had the pleasure of visiting my friend’s farm, surrounded by blossoming cherry trees, and it instantly reminded me of one of my all-time favorite recipes: homemade cherry crisp using fresh cherries.

Cherry crisp, or as some may call it, cherry crumble, holds a special place in my heart. Its simplicity and irresistible flavor make it a go-to dessert for any occasion, whether it’s a summer barbecue, a cozy family dinner, or simply a sweet treat to enjoy on a warm evening. And as summer draws near, I couldn’t resist sharing this family recipe with you all.

Disclaimer: This post does include affiliate links for your convenience. This is at NO additional cost to you but earns me a small commission. To read more, check out our disclosure policy.

Cherry Crisp Recipe

What sets this cherry crisp apart is its versatility. While cherries take center stage in my version, you can easily swap them out for blackberries, blueberries, or even apples.

No matter the fruit you choose, the result is always a mouthwatering delight that pairs perfectly with a generous scoop of creamy vanilla ice cream.

Now, you might be wondering: what’s the difference between a crumble and a crisp?

While both are beloved desserts featuring a fruit filling topped with a crumbly mixture, the main distinction lies in the texture of the topping.

A crumble typically has a denser, more cookie-like topping, while a crisp boasts a lighter, crispier texture—hence the name.

What truly elevates this fresh cherry crisp is the combination of flavors and textures.

The tartness of the fresh cherries, enhanced by a hint of almond extract, perfectly complements the sweet and chewy crumble topping.

Made with a blend of butter, flour, oats, and brown sugar, the topping adds a delightful crunch that contrasts beautifully with the soft, juicy fruit filling.

Whether you’re hosting a summertime party, attending a potluck, or simply craving a decadent dessert to round off your Sunday dinner, this homemade cherry crisp with fresh cherries is sure to impress.

So, gather your ingredients, preheat your oven, and get ready to indulge in the irresistible flavors of summer.

With each spoonful of this delightful dessert, you’ll be transported to a sun-kissed orchard, surrounded by the joy and warmth of the season.

Cheers to sweet summertime memories and the simple pleasures of homemade goodness!

Now for the Recipe

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Homemade Cherry Crisp

This Cherry Crisp, or some might call it a crumble, is super easy to make and so delicious. Serve it up warm with some vanilla ice cream and you'll be everyone's favorite person!

Course Dessert

Cuisine American

Keyword cherry crisp, cherry crumble, cherry desserts, crisp, crumble, easy desserts

Prep Time 20 minutes minutes

Cook Time 26 minutes minutes

Servings 8

Ingredients

• 4 cups tart pie cherries fresh or frozen
• ½ cup sugar
• 1 cup softened butter
• 1½ cup flour
• 1½ cup oatmeal
• 1½ cup brown sugar
• 1 tsp salt
• 3 tsp almond extract
• non-stick spray or coconut oil

Instructions

• Place 4 cups tart pie cherries fresh or frozen (can be frozen or thawed) in a mixing bowl. Add ½ cup sugar and 3 tsp almond extract and stir gently until the sugar is mixed in well.
• Spray a 9 x 13 baking dish with non-stick spray and then dump the berries into the baking dish. Spread the cherries out to cover the bottom of the pan. Set aside.
• Preheat the oven to 350°
• In another mixing bowl, combine the 1 cup softened butter, 1½ cup flour, 1½ cup oatmeal, 1½ cup brown sugar, and 1 tsp salt. Use a pastry cutter or your hands to mix the crumbled topping together. You'll want the pieces of butter to be pea-sized if possible.
• Dump the crumbled topping on top of the cherries in the baking dish and cover the cherries with the crumbled ingredients evenly. It's okay if some of the cherries are sticking out or if it doesn't go all the way to the edge of the pan.
• Bake at 350° for approximately 30 minutes. The juice from the cherries will bubble up around the edges.
• Let cool for 10-15 minutes and then serve warm with vanilla ice cream or whipped cream.

Notes

If you want to use blueberries, raspberries, marion berries or peaches, omit the almond extract and use 2 tsp of cinnamon instead. 

For apples, use green tart apples and follow the recipe as is. 

Make sure you serve warm with vanilla ice cream! 

If you like the crumble topping, you can always double that part of the recipe!

Enjoy!

If you like this recipe, you’ll want to check out these:

The Best Light Dessert Recipes

Easy and Delicious Strawberry Lemon Trifle

The Best Blackberry Crumble Recipe

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The post Deliciously Mouthwatering Cherry Crisp Recipe With Fresh Cherries appeared first on Home With Holly J.

Summertime is here and as you may know, this is a time that I entertain constantly! No gathering is complete without a good, refreshing beverage and Homemade Root Beer is the way to go for a warm summer afternoon. This homemade root beer recipe is so easy for anyone to make and has only four ingredients! Don’t let your summer pass by without making this delicious, homemade root beer recipe.

Disclaimer: This post does include affiliate links for your convenience. This is at NO additional cost to you but earns me a small commission. To read more, check out our disclosure policy.

Homemade Root Beer Recipe

The ingredients that you’ll need for this root beer recipe are cold water, sugar, Rootbeer Extract, and 2 Pounds of Dry Ice.

To make this homemade root beer recipe, you’ll set aside the dry ice and mix all of the other ingredients together in a large container until the sugar dissolves.

For this homemade root beer recipe, I’d recommend having a large container that you can take the top off because the smoke that the dry ice creates is really fun when it overflows the container!

Any brand of Rootbeer Extract will do. I like the McCormick brand, Durfee brand, and a local brand in Utah called Hires.

Once you’ve mixed those ingredients together, taste your mixture to see if you need to add more sugar or extract and add to your liking.

Next is the time to add the dry ice, note that when working with dry ice you’ll want to use insulated gloves or tongs to transfer it and avoid touching it with your bare hands, or else it’ll burn your skin.  Add it to the root beer in a well-ventilated area so the carbon dioxide doesn’t build up and don’t let children (or adults) inhale the fog spilling from the pitcher. Be careful when breaking it up into pieces. I break mine into about 3-4 inch pieces for this root beer recipe.

For the Dry Ice, it’s best to buy what you need and use it quickly after purchasing since it won’t last very long, I usually buy mine the day of.

Once added, Stir with a long-handled spoon to prevent the dry ice from sticking to the bottom and sides of the container. The root beer will start to bubble and the dry ice will start to carbonate the root beer.

Stir every few minutes until the dry ice is mostly melted (this should take around 15 minutes according to the root beer recipe).

You’ve now got an easy homemade root beer recipe that is so refreshing and perfect for a summer evening!

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Homemade Root Beer Recipe

Make your own homemade root beer with this easy recipe.

Course beverages, Drinks

Cuisine American

Keyword beverage, drinks, homemade root beer, root beer, root beer float, summetime drink

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Equipment

• Large jar or container to mix the root beer in.

Ingredients

• 4 Quarts Cold Water
• 2½ cups Sugar
• 3 tbsp Rootbeer Extract
• 2 pounds Dry Ice Broken into Pieces

Instructions

• In a large glass container, mix together the water, sugar, and root beer extract and stir until the sugar is mostly dissolved. Taste it to see if you need more extract or sugar.
• Use gloves to protect your hands or you can use large tongs and carefully add the dry ice to the glass container. Stir with a long-handled spoon to prevent the dry ice from sticking to the bottom and sides of the container. The root beer will start to bubble and the dry ice will start to carbonate the root beer.
• Stir every 3-4 minutes until the dry ice is mostly melted, 10-15 minutes.

Notes

 Using Dry Ice: While dry ice is safe to drink once it is completely melted in the root beer, keep in mind there are a few safety precautions to follow when working with it: use insulated gloves or tongs to transfer. Never touch it directly as it can burn your skin. Add it to the root beer in a well-ventilated area so the carbon dioxide doesn’t build up and don’t let children (or adults) inhale the fog spilling from the pitcher. Be careful when breaking it up into pieces. I break mine into about 3-4 inch pieces.

How to Store: Because dry ice evaporates quickly and doesn’t store well, it’s best to buy only what you need and use it as soon as possible (store it in a styrofoam cooler if not using it right away as it is best not to keep it in every day freezers). I buy mine the day I plan to use it.

Root Beer Extract: Any brand will do. I like the Mccormick brand, Durfee brand and a local brand in Utah called Hires

I typically double the batch depending on how many people I am serving.

Enjoy!

If you like this recipe, you’ll want to check out these other recipes that I’ve shared:

Pink Party Punch

Sundae’s on Sunday

Moscow Mule

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The post The Easiest Homemade Root Beer Recipe appeared first on Home With Holly J.

Indulge in the comforting warmth of this homemade chicken noodle soup recipe made with the convenience of rotisserie chicken and frozen egg noodles. This soul-soothing classic begins by simmering a flavorful broth, enriched with the flavor of the rotisserie chicken. Perfect for chilly days or whenever a bowl of comforting homemade chicken soup is needed.

Disclaimer: This post does include affiliate links for your convenience. This is at NO additional cost to you but earns me a small commission. To read more, check out our disclosure policy.

Homemade Chicken Noodle Soup

Have you ever been craving chicken noodle soup but you’re short on time? This Homemade Chicken Noodle Soup Recipe is so easy and can be made quickly by using a rotisserie chicken! Of course, you can make it with an uncooked whole chicken but either way, it’s yummy! I’ve shared this easy recipe below and make sure to use the frozen egg noodles(or you can make your own)as these large noodles are part of what makes this chicken noodle soup recipe so good!

I prefer to use Grandma’s Fresh Frozen Homestyle Egg Noodles. They are usually in the freezer section near the pasta or rolls. If you can’t find them, make sure to ask as they always seem to be hard to find in the grocery store freezer section. The other brand I like is called Reames Frozen Egg Noodles. Both are so good and I can’t make homemade egg noodles from scratch that taste as good as Grandma’s or Reames so I just buy them! Make sure you get the wide egg noodle size. Those work best for this recipe.

Homemade Chicken Noodle Soup Recipe

Scroll down to see the full recipe. I have also linked some of the items I used to make this below. As always, feel free to send me a message in the comments or you can always find me on Instagram under @homewithhollyj, Facebook, or Pinterest.

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Homemade Chicken Noodle Soup

Indulge in the comforting warmth of homemade chicken noodle soup made with the convenience of a rotisserie chicken and frozen egg noodles. This soul-soothing classic begins by simmering a flavorful broth, enriched with the flavor of the rotisserie chicken. Perfect for chilly days or whenever a bowl of comforting warmth is needed.

Course Main Course

Cuisine American

Keyword chicken noodle soup recipe, chicken soup, homemade soup, soup, soup recipes

Prep Time 30 minutes minutes

Cook Time 2 hours hours

Servings 8

Equipment

• 1 Large Simmer Pot

Ingredients

• 1 -Rotisserie Chicken You can use an uncooked whole chicken if you don't want to use a rotisserie chicken, just increase the simmering time to 2 .5 hours or until the chicken meat is tender and falling off the bone.
• 2 -32 oz. Boxes chicken stock
• Water to cover the chicken
• 2 tsp Salt
• 1 tsp Pepper
• 3-4 Carrots, peeled and sliced into bite sized pieces
• 3-4 Celery stalks with leaves, diced into smaller pieces
• 1/2 Small white onion diced into smaller pieces
• 1 Bag Grandma's Homemade Egg Noodles or Reames Frozen Egg Noodles
• ½ 8 oz. Container of chicken flavored Better than Bouillon seasoning or 4-6 chicken bouillon cubes

Instructions

• Place the rotisserie chicken in a large pot and add two 32oz. boxes of chicken stock and then add enough water to cover the chicken.
  
• Add 2 teaspoons of salt and 1 teaspoon of black pepper, or to taste.
• Bring the pot to a boil over medium heat. Once boiling, reduce the heat to medium and let it simmer for one hour or until the meat is falling off the bone.
• Remove the chicken from the pot and set it aside to cool.
• Add the bag of frozen egg noodles to the pot with the remaining chicken stock. Stir to separate the noodles and bring to a low boil over medium to medium-high heat. While the chicken is cooling, peel and dice the carrots, celery, and onions.
  
• Once the noodles start to boil, add the chopped carrots, celery, and onions to the pot. You can add more liquid with more chicken stock if needed. The liquid will evaporate while boiling the chicken so add as needed or you can add more water if you don't have more chicken stock and add more of the bouillon flavoring.
  
• Debone the cooled chicken and break into small pieces. Don't over shred the meat and add the chicken back into the pot and stir every so often.
• Add about half of the container of chicken flavored Better than Bouillon Seasoning or 4-6 chicken bouillon cubes to the pot. This is also to taste so make sure to taste the broth to make sure it has enough flavor. Add more bouillon if needed. You want a rich chicken flavored broth.
  
• Stir everything together and let it simmer for about 15-20 minutes, or until the carrots are fork-tender and the noodles are fully cooked.
• Taste the broth and adjust the seasoning with more salt and pepper or bouillon if needed.
• Serve hot and enjoy your homemade chicken noodle soup!
  

Enjoy!

If you like this recipe, you’ll want to check out these other recipes that I’ve shared:

Holly’s Homemade Potato Soup Recipe

Warm Homemade Rolls | The Best Bread Baking And Homemade Rolls

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The post How to Make Homemade Chicken Noodle Soup appeared first on Home With Holly J.

Disclaimer: This post does include affiliate links for your convenience. This is at NO additional cost to you but earns me a small commission. To read more, check out our disclosure policy.

Easy Sticky Buns Recipe or AKA as Cinnamon Buns

Welcome back to my kitchen, where I’m about to embark on a journey down memory lane with this easy sticky buns recipe (we call them Cinnamon Buns) that’s been cherished in my family for the past 50 years.

These delightful treats are not only a sweet indulgence but also a testament to the simple joys of childhood.

Made with just a few pantry staples and a whole lot of love, these easy sticky buns with cinnamon are guaranteed to bring warmth and comfort to your home. So, let’s roll up our sleeves and get baking!

Now for the Recipe – Easy Sticky Buns Recipe

Easy Cinnamon Buns

This easy Cinnamon buns recipe is super simple and perfect for breakfast or dessert! I've been making this since I was eight years old and it's still a family favorite! It's similar to sticky buns but a little simpler.

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Course Breakfast, brunch, Dessert

Cuisine American

Servings 8 People

Equipment

• 10-12 Cup Bundt Pan
• Liquid Measuring Cup

Ingredients

  

• 3 cans canned biscuit dough
• ½ cup sugar
• 3 tsp cinnamon
• 1 ½ cup butter
• 1½ cup brown sugar

Instructions

 

• Preheat your oven to 350°F (175°C). Grease a bundt pan generously with butter or non-stick cooking spray.
• Begin by preparing the biscuit dough. Open the 3 cans canned biscuit dough and cut each biscuit into quarters.
• In a shallow bowl, mix together the ½ cup sugar and 3 tsp cinnamon until well combined.
• Roll each quartered biscuit piece in the cinnamon-sugar mixture until coated evenly.
• Arrange the coated biscuit pieces in the greased bundt pan, layering them evenly.
• In a saucepan, melt the 1 ½ cup butter over medium heat. Once melted, add the 1½ cup brown sugar and stir until the mixture comes to a gentle boil.
• Allow the butter and brown sugar mixture to boil for about one minute, stirring constantly to prevent burning.
• Carefully pour the hot butter and brown sugar mixture over the biscuit pieces in the bundt pan, ensuring that it is distributed evenly.
• Place the bundt pan in the preheated oven and bake for 20-25 minutes, or until the cinnamon buns are golden brown and the center is cooked through.
• Once baked, remove the cinnamon buns from the oven and invert the bundt pan onto a serving plate to release the cinnamon buns. Serve warm and enjoy the gooey goodness!

Keyword breakfast recipe, cinnamon buns, cinnamon dessert, dessert, sticky buns

And there you have it – Homemade Cinnamon Buns, straight from the heart of my childhood kitchen to yours. With just a few simple ingredients and minimal effort, you can recreate the magic of these beloved treats in your own home.

Whether enjoyed with a cup of coffee in the morning or as a comforting dessert after dinner, these easy cinnamon buns are sure to become a favorite in your family too. So, go ahead, take a bite, and savor the sweet memories!

Enjoy!

If you like this recipe, you’ll want to check out these:

Light Desserts

Fresh Peach Dessert

Make sure the subscribe to my blog so you never miss a recipe and if you’re looking for beautiful home decor that I use in all my posts, check out my online shop called Evolution Home Decor!

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The post Easy Sticky Buns Recipe | Homemade Cinnamon Buns appeared first on Home With Holly J.

Looking for a zesty and refreshing drink to quench your thirst on a hot day without the buzz of alcohol? Look no further! In this blog post, I’m going to share with you a refreshing Moscow Mule Mocktail recipe that combines the tangy goodness of fresh lime, the sweetness of simple syrup, the spiciness of ginger beer, and the effervescence of sparkling water. This delightful concoction is perfect for anyone looking to enjoy the iconic flavors of the classic Moscow Mule minus the alcohol. So, let’s dive into the recipe and discover a fantastic non-alcoholic alternative!

Disclaimer: This post does include affiliate links for your convenience. This is at NO additional cost to you but earns me a small commission. To read more, check out our disclosure policy.

Moscow Mule Mocktail

Notes

This recipe makes 2-3 servings so you can double or triple it if you’d like to fill up a pitcher with it. Just add ice to the copper mugs and garnish with a lime.

Now for the Recipe

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Moscow Mule Mocktail

Course beverages, Drinks

Cuisine American

Keyword mocktail, moscow mule mocktail

Ingredients

• 4 Fresh Limes
• 1/2 cup Simple Syrup Homemade or Store-Bought
• 2 cups Ginger Beer non-alcoholic
• 1 cup Sparkling Water
• Ice Cubes
• Lime Slices and Fresh Mint Leaves for Garnish

Instructions

• Step 1: Prepare the Lime Juice Start by juicing the 4 Fresh Limes. Roll them gently on the countertop to release more juice. Cut the limes in half and use a citrus juicer or your hands to extract the juice. Strain the juice to remove any seeds or pulp, and set it aside.
  4 Fresh Limes
• Step 2: Create the Simple Syrup In a small saucepan, combine equal parts of water and sugar. Heat the mixture over medium heat and stir until the sugar dissolves completely. Remove the saucepan from the heat and allow the simple syrup to cool down. You can also buy Simple Syrup at the grocery store if you don't want to make your own.
  1/2 cup Simple Syrup
• Step 3: Mix the Mocktail Take a copper Moscow Mule mug or a tall glass and fill it with ice cubes. Add the fresh lime juice to a pitcher, followed by the 1/2 cup Simple Syrup. Stir well to ensure the flavors blend together perfectly.
• Step 4: Add the Ginger Beer Pour in the 2 cups Ginger Beer, which brings the signature spiciness to the mocktail. Stir gently to incorporate all the ingredients evenly.
  2 cups Ginger Beer
• Step 5: Top with Sparkling Water To give the mocktail a refreshing fizz, add the 1 cup Sparkling Water to the mixture. Its effervescence will lift the flavors and create a delightful texture. Give the mocktail one final stir.
  1 cup Sparkling Water
• Step 6: Garnish and Serve Now, it's time to elevate the presentation! Pour into copper mugs filled with Ice Cubes and garnish your Moscow Mule mocktail with Lime Slices and Fresh Mint Leaves for Garnish. Not only will it look stunning, but the mint also adds a delightful aroma to every sip.
  Ice Cubes, Lime Slices and Fresh Mint Leaves for Garnish
• Step 7: Enjoy! Your Moscow Mule mocktail is ready to be savored. Take a moment to admire its beauty before you dive in and enjoy the tantalizing blend of tangy lime, sweet simple syrup, spicy ginger beer, and sparkling water.

There you have it—a spectacular Moscow Mule mocktail recipe that captures the essence of the classic cocktail while remaining alcohol-free. Whether you’re abstaining from alcohol or just seeking a refreshing drink option, this mocktail is a surefire hit for any occasion.

Gather the ingredients, mix it up, and treat yourself to this sensational beverage that’s both thirst-quenching and packed with flavor. Cheers to good taste and good times without the alcohol!

Enjoy!

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If you like this recipe, you’ll want to check out this:

Pink Party Punch

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The post Refreshing Moscow Mule Mocktail Recipe with Fresh Lime and Ginger Beer appeared first on Home With Holly J.

If you’re looking for some wonderfully light desserts with fruit filling and all the goodness you wish for in the summer months, this round up is for you!

Disclaimer: This post does include affiliate links for your convenience. This is at NO additional cost to you but earns me a small commission. To read more, check out our disclosure policy.

All of these recipes are from my own recipe box and are perfectly light recipes for a sweet summer treat.

Strawberry Cream Cheese Pie

When I first met my husband years ago, one of the things I loved most was getting to know his Grandma Jolley. She wasn’t too sure about me at first, but we eventually bonded over the love of cooking. She was an amazing cook and made everything from scratch, including this amazing pie, which is super light and refreshing.

The Perfect, Most Delicious Mello Jello Recipe

This Mello Jello Recipe is a tradition in our house for so many holidays, but it’s also great any time of year. Mello Jello is super easy to make and is the perfect side dish or can be served for a light dessert. It’s so yummy and tastes like a creamsicle – perfect for summer.

Fresh Peach Dessert Recipe

Whether I am in Utah or Washington, at the end of the summer it is peach season!  Both states have a lot of peach trees! I love peaches and the yummy desserts you can make with them. Peaches remind me of summertime and this light and fresh peach dessert recipe makes me wish it was summertime all year long!

Strawberry Lemon Trifle

If you’re looking for a delicious and easy light dessert recipe, definitely try my Strawberry Lemon Trifle recipe. It’s one of my go to’s and always a hit no matter when I serve it. Everyone always ask me for this one!

Stars and Stripes Flag Cake

This Stars and Stripes American Flag Cake is really easy to make and you don’t have to be a master cake decorator or expert baker to pull this off! The fruit keeps it light and refreshing. There are many holidays where this can be used and not just the Fourth of July! I’ve made it for Memorial Day and Veterans Day before. You don’t have to do the American flag either if you’re not an American! Try making your homelands flag using this idea.

Homemade Fresh Peach Pie with Cream Cheese Filling

This is another one of my husband’s grandma’s recipes and is essentially the same pie as the Strawberry Cream Cheese pie above. Grandma Jolley made the best pies and her fresh peach pie with cream cheese filling is one of our family favorites! You can also find the Homemade Pie Crust Recipe here that you can use with any of the pies I’ve shared!

Fresh Fruit Cobbler

Having lived in the Pacific Northwest for most of my life, I’ve grown accustomed to having berries all throughout the summer and then freezing them for the winter months.  I love any type of cobbler because it’s good any time of the year! This one is no exception!

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The post The Best Light Desserts to Sweeten Your Summer appeared first on Home With Holly J.

Today, we’re diving into a classic comfort food that warms the soul and is perfect for any time or year. My homemade potato soup is a creamy and hearty dish that is perfect for any occasion, whether it’s a chilly winter night, a simple family dinner, or luncheon.

Disclaimer: This post does include affiliate links for your convenience. This is at NO additional cost to you but earns me a small commission. To read more, check out our disclosure policy.

Homemade Potato Soup Recipe

Potato soup is a timeless recipe that has been passed down through generations. It’s a dish that can be customized to suit your taste and preferences, and it’s also a fantastic way to use up those extra potatoes in your pantry. With just a handful of simple ingredients, you can create a delicious and satisfying bowl of homemade goodness.

 Here’s a link to my favorite chopper! I can’t live without this amazing kitchen gadget!

 Now For the Recipe

Homemade Potato Soup Recipe

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Homemade Potato Soup

This homemade classic potato soup recipe is so creamy and delicious. It's the perfect comfort food for any time of the year, I love making this for a potluck or luncheon and when the cooler temperatures in fall arrive.

Course Appetizer, brunch, dinner, lunch, Main Course, Side Dish

Cuisine American

Keyword comfort food, fall recipes, potato recipe, potatoes, soup, soup recipes

Ingredients

• 4 large potatoes peeled and diced
• 1 small white onion finely chopped
• 3 stalks celery, diced into small pieces
• 1 package bacon, chopped into ¼ inch pieces
• ½ cup butter (one cube)
• ⅔ cup flour
• 5 cups chicken or vegetable broth
• 2 cups heavy cream
• 2 cups milk (Whole Milk or 2%)
• 2 tsp salt to taste (may need more)
• 1 tsp pepper (to taste)
• 1 tsp onion salt
• 1 tsp Johnnys Seasoning Salt (or any seasoning salt)
• 1-2 cups grated cheddar cheese (to your liking)
• 1 bunch green onions for garnish. (optional)

Instructions

• Peel and dice 4 large potatoes into one inch pieces and set aside in cold water. I like to use Yukon Gold potatoes but any potato will do! Grab the largest ones you can find. Then, chop up the onions, celery, and bacon.
  
• In a large pot or enameled cast iron pan, melt the butter on medium heat and add in the onions and celery. Stir frequently and sauté for about 3-4 minutes. Then add in half of the chopped up bacon. Sauté for another 5-6 minutes until the onions and celery start to get a little soft. Add in the salt and pepper.
  
• Add in the flour and cook for about 1-2 minutes until the flour is well combined with the bacon, onions, and celery, cook until it starts to bubble up. This allows the flour to cook a bit and gets rid of the flour taste.
  
• Add in the chicken or vegetable stock and stir until all the flour mixture and vegetables are well combined. Add in the diced potatoes and the onion salt and seasoning salt. Bring to a simmer and let cook for 5-10 minutes until the potatoes become almost fork tender.
• While the soup is coming to a simmer, add the remaining bacon to a small frying pan and cook the rest of the bacon pieces until crispy to use as a topping and grate the cheddar cheese if you are not using already shredded cheese.
• Add in the milk and heavy cream and stir frequently over medium heat until the soup starts to thicken up. Be sure to use a spatula to stir gently and scrape the bottom after adding the milk and cream. Once this is added you want to make sure that the milk and cream do not scorch on the bottom of the pan. Keep the temp around medium to medium low.
• Give the soup a taste to see if you need to add more salt or pepper. The chicken or vegetable stock has salt in it as well as the bacon so add more to your preferred taste if needed.
• If for some reason, the soup is too thick once it's done, add in a little more heavy cream or milk to thin it out to your liking. If it is too runny and not thick enough, take 1/4 cup of butter and melt it in a small sauce pan then add in 1/4 cup of flour and stir until the the lumps are gone and and starts to bubble. Once this is done, add it into the soup and gently stir until it's mixed into the soup well and continue to cook over medium to medium low until it thickens further. This should help it to thicken up a bit.
• Serve in bowls and garnish with the cheese, crispy bacon pieces, and green onions.

Now, sit back and savor the comforting aroma that fills your kitchen. Each spoonful of this homemade potato soup will wrap you in a warm embrace of flavors and memories. This recipe is comfort food at it’s finest!

Remember, cooking is an art, and each dish is a reflection of the love and care we put into it. So, take the time to enjoy the process, experiment with flavors, and make this potato soup your own. From my kitchen to yours, happy cooking!

Enjoy!

Unforgettable Bridal Shower Ideas: I made this soup recipe and my Homemade Chicken Noodle Soup and Homemade Rolls for this Bridal Shower. Click to see each post!

Homemade Chicken and Noodles

Rustic Homemade Bread Recipe

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The post Homemade Potato Soup Recipe That Hits the Spot appeared first on Home With Holly J.