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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.

This French Onion Pasta is a one-pot meal and super easy to make! It’s the perfect comfort food that you can serve as a main dish or as a side dish. We often make this when we visit our cabin in the Montana mountains where we go to relax and unwind. We cook a lot when we are at our cabin as there are no restaurants nearby. The ingredients are simple and you can use any type of pasta you like! I’ll share my favorites below!

I shared this on my Instagram as a reel so I didn’t take a lot of photos of the process, but you can see the video here if you like!

Type of Pasta to Use

When I made this pasta the first time I used this type of pasta called Gemelli. The pasta is intertwined together and the small crevices on the surface, created from the twisted shape of the pasta, means that Gemelli can trap the sauce well. I loved the texture and taste of the Gemelli pasta with the sauce in this recipe. I’ve also used bowtie pasta also called farfalle, and as you can see in this post, I used rigatoni to make it this time.

I liked the rigatoni with this French onion sauce and it did a great job of soaking up the sauce too. Because we were at our cabin, which is 40 miles away from the grocery store, I used what we had in the pantry to make this recipe. Overall, my favorite pasta to use with this recipe has been the Gemelli pasta but the bowtie (farfalle) and the rigatoni were also good! This is another reason why I like this recipe. You can literally use what you have on hand it’s always good, as well as easy!

Now for the Recipe

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French Onion Pasta

This French Onion Pasta recipe is super easy to make and a one-pot meal. It's perfect as a side dish or all on its own as a main dish. You can use any type of pasta and it's comfort food at its finest!

Course dinner, Main Course, Side Dish

Cuisine French, Italian

Keyword main dish, one pot meal, pasta, pasta recipe

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Servings 4

Ingredients

• 3 tbsp butter
• 3 small white onions sliced into small pieces
• 1 pkg pasta (gemelli, rigatoni, farfalle)
• 2 32 oz beef stock cartons
• 1 8 oz bag of Parmesan cheese (Sartori is what I used)
• ½ cup heavy whipping cream
• 1 tsp salt
• 1 tsp pepper
• 1 tsp onion salt
• 1 tsp seasoning salt (I used johnny's)
• 3 tbsp Better Than Bouillon Premium Roasted Beef Base

Instructions

• Melt the butter in a large pot or pan.
• Slice up the 3 small white onions (or 2 large onions) and add them to the melted butter. Saute on medium to medium-high heat until the onions are starting to caramelize. This can take 10-15 minutes. Stir occasionally.
• Add in seasonings while onions are cooking and stir.
• When onions are starting to turn brown and carmelize, deglaze the pan by adding in one box of the beef stock and scrape the brown bits off the bottom of the pan. Stir and bring to a low boil, then add in the pasta.
• Let the pasta boil in the sauce on medium to medium-high heat and gradually add in the second box of beef stock and 3 Tbsps of the Better Than Bouillon Premium Roasted Beef Base. Stir often to make sure the pasta isn't sticking to the pan.
• Cook until the pasta is done. The stock should be just barely covering the pasta at this point. Add in the heavy whipping cream and 3/4 of the bag of grated Parmesan cheese. Stir. Taste the sauce at this point and if it needs more salt and pepper, add that in to taste if needed. The beef stock also has salt in it so don't over salt it until you've tasted it after it's all been added and simmered down some.
• Let simmer for a few minutes until the parmesan cheese is melted into the sauce and it starts to thicken up a bit. Stir often to keep the pasta from sticking to the bottom of the pan. If the sauce is too runny, keep simmering on low, add more parmesan cheese, and stir into the sauce until melted. Turn off the heat and let it sit for a few minutes.
• The sauce will continue to thicken as it sits. Serve up with grated parmesan cheese. (If for some reason you can't get the sauce to thicken, you can mix 2 tbsp of cornstarch with 1/4 cup water in a separate container and add that to the sauce. Let simmer to thicken up the sauce and that should get it a bit thicker) (If you have the opposite problem and the sauce is too thick, add in more beef stock to thin out the sauce.)

I hope you enjoy this easy French Onion Soup recipe! It’s the perfect side dish or main dish!

Enjoy!

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

Homemade Chicken and Noodles over Mashed Potatoes

The Best Macaroni and Cheese Recipe

The post French Onion Pasta 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.

The Best Braided French Bread Recipe

This is The Best Braided French Bread Recipe ever and it’s not only delicious, it looks a little fancier than a regular loaf of homemade bread. It’s much easier to make than it looks and it has six ingredients! You’ll wow everyone with this amazing recipe!

If you’ve been following along for a while you’ll probably know that there’s almost always a story behind most of my recipes. If you’re new here, welcome! I’ll try to keep it short so you can get to the good stuff–the recipe!

The Story Behind This Recipe

Many years ago we moved to Portland, Oregon, for my husband to attend dental school. We started attending a new church and were fortunate enough to be befriended by a wonderful family named the Myers. I became fast friends with Debra, the wife, and even though she was a little older than me, we had so much in common. I looked up to her as she had seven children, five boys and two girls! My two oldest boys were toddlers then and she always gave me great advice. She was also an amazing cook and I loved learning from her in the kitchen!

Debra’s braided French bread was legendary in our church circles! She taught a class one night at the women’s group meeting and we all learned to make this amazing bread. I promise this is easier than it looks! I’ve shared many photos and step-by-step instructions on how to pull this off below in the recipe section. Don’t worry if it’s not perfect! Mine are never the same exact size and shape. What really matters is how good this bread recipe tastes!

It’s the perfect recipe to deliver to the neighbors because it makes 3-4 loaves. I often double the recipe (as I did here in these photos) so I could have plenty to share. With my double batch, I usually end up with seven loaves but you can make them smaller or shape them into smaller braided rolls or small, round rolls. How you shape them is your choice, but the braided loaf has a bit of a WOW factor!

The Recipe: Debra’s Braided French Bread

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Debra’s Braided French Bread

The most delicious braided French bread is the best recipe! You'll want to make this bread recipe often!

Course Appetizer, Side Dish

Cuisine American, French

Keyword bread, bread recipe, breadrecipe, french bread, french bread recipe, homemade bread, rolls, rolls, bread, homemade, potato rolls, potato,

Prep Time 40 minutes minutes

Cook Time 15 minutes minutes

Equipment

• Stand Mixer with a dough hook or attachment (I use my bosch mixer for this recipe since I usually double it.) A kitchen aid mixer is what I use when I don't double it.
• Baking Sheet Pan
• Dough Scraper
• Flour sifter (optional)
• Flour sack towel or tea towel
• Squirt bottle filled with water

Ingredients

• 3 tbsp yeast
• 3 1/2 cups water
• 3/4 cup sugar
• 1/3 cup butter *can substitute oil if you don't have butter
• 4 tsp salt
• 8 cups flour
• non-stick cooking spray
• extra flour for rolling out the dough

Instructions

• In a large mixing bowl, stir 3 tbsp yeast into a warmed 3 1/2 cups water.
  
• Stir until yeast is dissolved. Let stand for a few minutes.
  
• When the yeast starts to froth on the top, dump it into a stand mixer. Then add 3/4 cup sugar, 1/3 cup butter (softened), and 4 tsp salt. Mix on low speed for about a minute or so.
  
• Start adding flour to the mixture 2 cups at a time. Allow it to mix in for about 20-30 seconds before adding the next 2 cups.
  
• After adding all 8 cups flour, you should have a soft, elastic dough. If the dough is super sticky, add another 1/2 cup-1 cup of flour. Let mix for a few minutes until all the flour is worked in.
  
• Spray a large bowl with a non-stick cooking spray and place the dough in the bowl.
  
• Cover the bowl with a damp towel. I run hot water on a clean flour sack towel to get it wet. You can use any tea or dish towel, just make sure it's clean and not a heavy towel. You don't want the top of the dough to dry out.
  
• Place the bowl of dough covered with the damp towel in a warm place. I use the proofing setting on my oven or the proofing mode on my bread warming drawer to speed it up. You can turn on your oven for a few minutes to get it warm, then turn it off and set it inside the oven. Be careful to not get it over 100 degrees or so. You want it warm, not hot.
  
• Let the dough rise until double in size. If the towel sticks to the top of the dough, gently remove the towel. You can always remove the towel towards the end and use the squirt bottle with water to keep the top of the dough moist. You don't want it to dry out.
  
• Sprinkle some flour onto a clean surface. I use a flour sifter to sprinkle the flour out more evenly.
  
• Dump the dough onto the floured surface.
  
• Try to get the dough into somewhat of a misshapen rectangular shape.
  
• Then start pulling and stretching sections from the side, and pull it over on top of the dough towards the middle, and press lightly down.
  
• This helps give the dough a more uniform look.
  
• When you've got it looking more uniform in shape, turn it over onto the flat, smooth side.
  
• Pat the ends to make it more flat and a long rectangle. This doesn't have to be perfect, just get it as close to this shape as you can.
  
• I do this process to make it easier to cut equal amounts of dough for each of the sections you are going to braid. I make little lines on the top of the dough with my dough scraper to section it into 9 or 12 sections. If you want 4 smaller loaves, do 12 sections. If you want 3 larger loaves, do 9 sections.
  
• Use the squirt bottle with water to lightly mist the top of the dough every so often so that it doesn't dry out while you're sectioning and braiding. I also keep the dough covered with a damp tea towel to keep it from drying out.
  
• Cut 3 sections at a time, then cover up the dough while you braid each loaf. Use your hands to stretch and roll each piece into about a 10"-12" piece.
  
• Pinch the three pieces together with the middle piece on top.
  
• Tuck the three pieces under themselves. You may need to hold them down with one hand while you start the braid with the other.
  
• You can tuck the end under more once the whole loaf has been braided so don't worry if it's not perfect.
  
• Take the right section over the middle section to start the braid.
  
• Then take the left section and continue the braid.
  
• The dough will keep stretching and getting longer as you braid.
  
• Keep the braid going and don't worry if it's not perfect. The dough will rise and hide all your imperfections.
  
• When you get to the end, pinch the 3 pieces of dough together and tuck under. Check the end you began with and make sure it's tucked under too. Get your baking sheets out (you'll need two) and spray with non-stick cooking spray. Preheat your oven to 400 degrees.
  
• Now that the braid is done, use your dough scraper and your hand and gently lift the dough and set it on the baking sheet.
  
• You can get two braids on a standard baking sheet pan. I alternate the braided loaves so that they are opposite to each other. Cover with the damp towel again and let rise another 20-30 minutes.
  
• Bake for 15-20 minutes depending on your oven. When the top is dark golden brown, it's done.
  
• Remove from the oven and brush the tops with butter.
  
• Variations: Brush the dough with an egg wash or milk and sprinkle with sesame seeds or poppy seeds before baking.

  You can make it into individual French rolls, small braided rolls, or just round-shaped rolls.

You’re going to love this recipe! I promise! Each time I make it, I get a little better at shaping the dough. If it’s not perfect, just remember that when the braids start to rise again, then bake, they get a lot bigger and fill in any spots that didn’t look as good when it was in the shaping stage.

I took some of these loaves to each of my neighbors this past week. They were all so grateful and wanted the recipe! I hope you love Debra’s braided French bread as much as we do. The best part about this recipe is that whenever I make it, I think about my sweet friend and all the fun times we had together in Portland. We both moved away from Oregon many years ago but we still stay in touch and she graciously allowed me to share this special recipe with you all!

You may also like my Homemade Rolls Recipe!  Click here!

For the Bosch Stand Mixer click here.

Enjoy!

xoxo,

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My Award Winning Chili Recipe

My homemade chili is as comforting as comfort food can get! This recipe has won many church chili cook-offs and for the first time ever, I’m sharing this recipe with you! I hope you love this award-winning chili recipe as much as I do.

What Makes This an Easy Recipe?

What makes this award-winning chili recipe so easy is first, it’s a one-pot meal so clean-up is minimal. Second, there are a handful of seasonings and ingredients and minimal prep time. Third, you just have to stir the chili while simmering every so often, and it’s done in just over an hour. No pressure cooking dry beans!

The Ingredients

For my favorite homemade seasoning salt recipe check out my friend Holliday’s recipe. She makes her own seasoning salt blend and I love it!

My Award Winning Chili Recipe

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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!

Course Main Course

Cuisine American

Keyword award winning chili recipe, beans, beef and beans, chili recipe, comfort food, fall recipes, homecooked, homecooking, homemade chili, homemade chili recipe

Prep Time 20 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Servings 10 people

Ingredients

• 2 tsp salt
• 1/2 tsp pepper
• 1 tbsp ground cumin
• 3 tbsp chili powder (to taste, can add more if desired)
• 2 tsp seasoning salt
• 1/3 cup brown sugar
• 8 cups water
• 3- 15 oz cans of any type of chili or pinto bean (I use the mild chili beans)
• 2- 15 oz cans of any type of white or navy bean
• 1- 15 oz can baked beans or pork and beans
• 2- 15 oz cans of diced tomatoes
• 2 pounds ground beef
• 1 large white onion, diced into small pieces

Instructions

• In a 7 Quart or larger pot brown the hamburger and diced onions together. I use a potato masher to break up the hamburger but you can leave it in larger pieces if you like.
  
• When the ground beef and onions are fully cooked and no pink in the meat, add in the salt, pepper, cumin, chili powder, and seasoning salt and stir.
  
• Then add the brown sugar and stir again.
  
• Add 8 cups of water and stir.
  
• Next, add in your canned beans. You can use any type of canned beans you like. The chili or pinto beans and any type of white bean is my favorite and I always add baked beans as the sweetness adds a nice flavor along with the brown sugar. Kidney beans and black beans are an option too. If you want to add more or less beans you can do that as well. This is just what I use and it comes out every time.
  
• Next, put the two cans of diced tomatoes in a blender and blend slightly. Dump into the pot and stir.
• Turn heat to medium or medium-low and simmer for about one hour or so. May add a little time if you simmer it slower. Make sure to stir every so often and check to make sure nothing is sticking to the bottom. Each type of pot or pan is different so stir frequently to make sure nothing is sticking and burning on the bottom of the pot.
• The chili will start to reduce down and it may look a little runny at first but it thickens up on its own after you are done cooking it. Taste test it at about this point and if you need more salt, pepper, or chili powder you can add more here and stir.
  
• Serve in a bowl with cheddar cheese or any type of cheese you like. You can add tortilla chips which is what we typically do or you can dump it over fritos and make it into a frito pie. Whatever your preference is! I've even made Navajo tacos and nachos with this chili recipe. It keeps well in the fridge for a couple of days and it's a great leftover!

I hope you love this recipe as much as I do. The one thing that is also great about this is you can add whatever else you like. Sometimes I just use whatever canned beans I have on hand or if I have fresh tomatoes, I’ll add those too. I’ve even added a chopped green pepper. It always tastes good no matter what I’ve added. This recipe is not spicy in any way. If you want to make it spicy you could add some hot sauce or red pepper flakes. If you are a meat lover, you could add another pound of ground beef.

Happy Fall and Happy Halloween! Making this homemade chili is our tradition on Halloween. I always serve it with cornbread and my homemade honey butter.

I also love to make my homemade  Pumpkin Cream Cheese Muffins too! YUM!

Enjoy!

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This yummy macaroni and cheese recipe is comfort food at its finest and can be your main dish or a side dish. This is my go to recipe when I’ve cooked a ham and have some leftovers! Ham is optional, but I’ve always made it with the ham. This is not your traditional macaroni and cheese recipe because it actually doesn’t have macaroni or cheddar cheese in it! I use egg noodles and a delicious mix of fontina, parmesan, and mozzarella cheeses. I guess it should be called a different name, but egg noodles and cheese doesn’t quite have the same appeal.

The Ingredients

This recipe is easy to make and cooks in twenty five minutes! There are just a handful of ingredients and the mess is minimal.

The best part of this macaroni and cheese is the top layer of fontina, mozzarella, and parmsean cheeses. They melt and create a yummy crust on top.

Side note: One of my IG followers read my recipe and sent me a message saying this recipe is similar to Giada De Laurentis recipe. I don’t know the original source but there’s a good chance this is where this originated from. So, I’m crediting her since this looks almost exactly like the recipe I have! Giada’s Recipe

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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.

Course Main Course, Side Dish

Cuisine American, Italian

Keyword mac and cheese, macaroni and cheese, main dish, pasta recipe

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 6

Ingredients

• 2 tbsp butter (softened)
• 12 oz egg noodles
• 2 cups heavy cream
• 2 1/2 cups whole milk
• 2 tsp all purpose flour
• 1/2 tsp salt plus more for pasta water
• 1/4 tsp black pepper
• 2 cups grated fontina cheese (packed)
• 3/4 cup finely grated parmesan (packed)
• 3/4 cup grated mozzarella (packed)
• 4 oz cooked ham, diced (this is optional)
• 1 tbsp chopped flat leaf parsley (italian parsley)
• water for boiling egg noodles

Instructions

• Preheat the oven to 450º F
• Take the softened butter, and grease a 9 x 13 glass baking dish, and set aside.
• Cook the egg noodles as directed in a large pot of boiling water. Add about 2-3 tbsps. of salt to the water. Cook the noodles until tender but still firm to bite. Approximately 5-7 minutes.
• While the noodles are cooking, whisk together the cream, milk, flour, 1/2 tsp salt, and pepper in a large mixing bowl. 
• Stir in 1 cup of the Fontina Cheese, 1/2 cup of the parmesan, and 1/2 cup of the mozzarella, ham if using, and parsley. Mix well.
• When the noodles are done, drain well but do not rinse.
• Add the noodles to the mixing bowl and toss to coat. When mixed well, dump the noodle mixture into the buttered baking dish. 
• Toss the remaining grated cheeses together in a small bowl to blend. Sprinkle the cheese mixture over the noodle mixture.
• Bake until the sauce starts to bubble and the cheese melts and begins to brown on top. About 20-25 minutes. Let stand for 10 minutes before serving.

Notes

I’ve had this recipe for years and can’t remember where I got it but there was no author on it. One of my IG followers messaged me, which I appreciate, and said this looks like Giada De Laurentis Macaroni and Cheese recipe so I’m crediting her after reading hers and mine. Whoever created this recipe though, it’s amazing!

You’ll be the star of the show when you make this delicious version of mac and cheese. It’s a great recipe for your leftover Easter ham or any other time you have leftover ham to use up. You can always make it without the ham too!

The sauce tends to be a bit runny so let it set up for about 10 minutes. It’s also great as leftovers!

I like to add a little more cheese on top than it calls for so feel free to add more! You can never have too much cheese! Don’t add more to the mix though as it doesn’t set up if you add too much to the mix. Save the extra for the top! Sprinkle with some italian parsley at the end if you wish.

Here are the links to the items I used:

If you love fontina cheese, my Scalloped Potato Recipe is amazing!!

Enjoy!!

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My husbands Grandma Fuhriman and her sister Jeanie were amazing cooks. We loved to visit them both and I always enjoyed following them around their kitchens trying to help them cook and learn some of their delicious recipes. They were the cutest things and shared a special relationship with one another.

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.

The two of them always made this chocolate cake that everyone loved. The rumor is that Grandma made up the frosting and Jeanie made up the cake. They were always tweaking the recipe of both the cake and frosting. We have found at least 7 different versions of this recipe!

Aunt Jeanie, as we called her, lived near our Washington home and we’d see her often. She never forgot anyone’s birthday and always showed up with at least one of her chocolate cakes no matter the occasion. She had this way of making everyone feel like they were the most important person in the world and she was always happy and upbeat even though she had experienced the loss of her husband and three of her four children. Anyone who knew her had been given a chocolate cake at some point. Making this cake for someone was her way of saying that she loved you.

Grandma, who lived in Idaho passed away in 2013 and we were so sad to lose her. Aunt Jeanie lived ten minutes away from us in Washington. We had always been close to her but after losing Grandma, we loved spending time with her even more.

In the past year, Aunt Jeanie’s health had started declining. Her granddaughter, Tiffany, who is a photographer, reached out to me and we discussed getting together and making the cake with Jeanie. We knew her time was limited and we wanted to get some photos of her making the cake with me. I had been wanting to share the recipe on the blog as well as having those memories saved for her posterity. I also wanted her to share her tips on making this cake.

Tiffany and I arranged a day to make the cake with Jeanie but sadly, she was not up for it and passed away shortly thereafter. We were both so sad we had waited too long. The day before she passed away, I filmed my very first recipe video making her cake and wish I’d been able to show it to her before she passed.  Over the Christmas holiday, Tiffany and her family came over to our home and we made the cake together and photographed it. It was nice to share this experience and reminisce about this sweet lady that we all loved so much.

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Aunt Jeanies Chocolate Cake

The best chocolate cake with ganache frosting ever! 

Course Dessert

Keyword baking, cake, chocolate, chocolate cake, chocolate desserts, chocolate frosting, dessert, family recipes, homecooked, homemade

Servings 12

Ingredients

• 2 cups flour
• 2 cups sugar
• 1/2 cup butter
• 4 tbsp cocoa powder
• 2/3 cup vegetable oil
• 1 cup water
• 2 eggs
• 1 1/2 tsp baking soda
• 1 tsp vanilla
• 1/2 cup buttermilk

Frosting

• 1 cup sugar
• 1/3 cup milk
• 5 tbsp butter
• 2 cups milk chocolate chips
• 1 tsp vanilla
• 1 cup Marshmallows *optional
• 1/2 cup chopped nuts *optional

Instructions

• CAKE
• In a large mixing bowl, add 2 cups sugar. Then sift the 2 cups flour and 4 tbsp cocoa powder into the bowl. Sifting the flour and cocoa is an important step so don't skip it!
  
• Then add the 1/2 cup butter on top of the sifted ingredients.
  
• Put the 1 cup water and the 2/3 cup vegetable oil in a small saucepan and bring to a boil. Pour all at once over the flour, sugar, and cocoa mixture. 
  
• Stir until well combined.
  
• Add the 2 eggs, 1/2 cup buttermilk, 1 1/2 tsp baking soda, and 1 tsp vanilla and stir until smooth.
  
• Spray the baking dish with cooking spray. Pour into a 9×13 cake pan or large cookie sheet and bake at 350º for 25-30 minutes or until the cake bounces back when touched lightly in the middle. Don't overbake.
  

Frosting

• Put the 1 cup sugar, 1/3 cup milk, and 5 tbsp butter into a saucepan. Bring to a boil. Do not boil for more than 20 seconds. Remove from heat and add the 2 cups milk chocolate chips. Stir until dissolved and then add the 1 tsp vanilla and stir again. If using the marshmallows and/or the chopped nuts, add those in and gently stir. Immediately pour onto the cake and spread. This sets ups fast so work quickly. 
• This is best if made the day ahead. Allow at least 6-8 hours to set up if possible. 

And there you have it, The Best Chocolate Cake Recipe Ever! I hope you’ll love this cake as much as our family does and I know Aunt Jeanie and Grandma Fuhriman are up in heaven smiling down knowing their special cake and frosting are still being made and enjoyed by so many. I hope to follow in her footsteps and continue Jeanie’s tradition of making this cake as a way of sharing my love for everyone in my life.

Photo Credit: Tiffany Fife Buckmiller, Aunt Jeanies granddaughter.

xoxo

Holly

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These homemade Scalloped Potatoes with Fontina Cheese recipe is comfort food at its finest. It’s simple to make and is great as a side dish or main dish. I paired it with my Roasted Beef Tenderloin but it also goes well with Ham or any type of meat.

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.

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Scalloped Potatoes with Fontina Cheese

This homemade Scalloped Potatoes with Fontina Cheese recipe is great as a side dish or can be a main dish if you're vegetarian. This is an easy recipe to make and is also great the next day as a leftovers.

Course Side Dish

Cuisine American

Keyword Fontina Cheese, Scalloped Potatoes, Side Dish

Prep Time 25 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 25 minutes minutes

Servings 8 people

Ingredients

• 8 medium yukon gold potatoes peeled and sliced (Any type of potatoes works)
• 3 cups grated fontina cheese
• 1 quart half and half
• 1 cup milk
• 3/4 cup flour
• 1 cup butter (2 cubes)
• 2-3 tsp salt (to taste)
• 2 tsp pepper (to taste)
• 2 tsp onion salt
• 1 tsp Johnny’s seasoning or any seasoning salt

Instructions

• Peel and wash potatoes. Slice potato in half vertically and slice into approximately 1/4" slices. Set aside in a bowl with cold water covering them. This prevents the starch from turning them brown while you make the sauce.
• Grate the fontina cheese and set aside.
  
• In a medium-sized saucepan, melt 1 cup butter on medium heat. When butter is melted, add 3/4 cup flour. This is called a roux and is the base of the white sauce. Stir until it starts to bubble and then add 1 quart half and half in slowly and then add 1 cup milk. Keep stirring and increase heat to medium-high. Add the seasonings. Keep stirring with a whisk to make sure it doesn't burn on the bottom of the pan. Take a little taste and make sure it's salty enough. The potatoes will absorb some of the salt so you want to be sure that's it has enough salt. Once sauce has thickened remove from the heat and set aside.
• Spray a 9×13 baking dish with cooking spray. Drain the water from the potatoes. Layer 1/3 of the potatoes on the bottom of the baking dish and cover with 1/3 of the fontina cheese then 1/3 of the white sauce.
  
• Repeat 2 more times ending with the fontina cheese on the top. Cover with tin foil and bake at 400 degrees for about one hour.
  
• Take the foil off the last 15 minutes.

Enjoy!

Holly

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The post How to Make Scalloped Potatoes with Fontina Cheese appeared first on Home With Holly J.

This homemade chicken and noodles recipe served over mashed potatoes is a cherished family recipe.

I know you’re wondering how can you have double starches?

Potatoes and noodles?

Trust me, this is a delicious combination!

Anyone who has ever had this meal loves it.

We would have this often when I was growing up and this was one of the first recipes I learned to make when I was young.

It has been passed down four generations and originated, as far as I know, from my Great Grandma Stone.

This was the first meal I ever made for my husband not long after we met.

We were in college at the time, and he and his roommates had helped me move to a different apartment.

I wanted to make them dinner as a thank you to them for helping me.

I made them this recipe and they loved it. Especially my husband!

After he had eaten two giant helpings, he decided he liked me a lot more.

I jokingly tell everyone that I didn’t have him at hello, I had him at homemade chicken and noodles over mashed potatoes!

I went from good friend to girlfriend after I cooked this for him.

It’s still one of his favorite meals.

If you’re from Idaho, you know that potatoes are a big part of every meal.

At least it was when I was growing up.

My parents are from Idaho and I spent my summers there with my grandparents.

Both at home in Washington, and at my grandparents house, we almost always had potatoes with every meal.

About six months after we were married, My husband politely asked me if we could have something else besides potatoes with every meal.  

I said, “Well, what else is there?”

He said “How about some rice or pasta?”

I didn’t even know how to make rice or pasta unless it was riceroni or mac and cheese from a box.

We still laugh about that!

I seriously thought you had potatoes with every meal. I loved potatoes and could make them 20 different ways!

This recipe is great for a large crowd as it makes a lot and it’s actually super easy.

It’s not a time consuming  either and doesn’t make a big mess.

I’m sure way back in the day when my great grandma made this, she probably made her own egg noodles.

I tried once to make my own but to be honest, the frozen ones from the grocery store are better than what I made!  

There are two brands I’ve used, Reams Frozen Egg Noodles and Grandmas Frozen Egg Noodles.

They are sometimes hard to find at the grocery store in the freezer section, so I always ask someone who works there if I can’t locate them.

I hope you enjoy this recipe as much as my husband did when I made it for him the first time!

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Chicken and Noodles over Mashed Potatoes

This is my family’s recipe that has been passed down four generations. If you’re from Idaho, you’ll know what this is! Chicken and Noodles over Mashed Potatoes. Comfort food doesn’t get any better than this!

Course Main Course

Prep Time 25 minutes minutes

Cook Time 2 hours hours 30 minutes minutes

Total Time 2 hours hours 55 minutes minutes

Servings 8 people

Ingredients

• 1 whole Chicken
• 1 package frozen egg noodles (Grandma’s or Reames Brand)
• 3-5 tbsp chicken bouillon (to taste)
• 2 tsp salt (water covering chicken)
• 1/2 tsp peper (to taste)
• 6 large potatoes
• 1/3 cup cornstarch
• 1/3 cup water
• 1/3 cup milk
• 1/4 cup butter
• 3 tbsp salt (for potato water)

Instructions

• Take a whole chicken and remove the bag inside the chicken that has the liver and heart. Discard.
• Place the chicken in a large stock pot or 7 quart dutch oven pot. Fill up the pot until the chicken is almost covered in water.
• Add salt, 1/2 tsp pepper and bring to a boil. Turn heat down and simmer for approximately 2 to 2 1/2 hours or until the chicken is almost falling off the bone. (Turn chicken over at least once so both sides are submerged at some point) Remove the chicken from the pot and set on a large plate or platter to cool. There should be about 4-6 inches of stock left in the pot.  
• Peel and wash the potatoes, then cut them into 1-2″ pieces. Put in a pot and cover with water then add 2-3 TBSP salt to the water. Always salt your potato water. This is important! Bring to a boil and check potatoes every so often for doneness. 
  
• Once the potatoes are on the stove and cooking, dump the frozen egg noodles into the same pot of chicken stock. Stir a few times to make sure the noodles all separate and don’t get clumped up. Cook on medium to medium high heat and stir often.  
  
• While the noodles and potatoes are cooking, start deboning the chicken and add the meat back into the pot with the noodles. The noodles usually take 20-30 min to cook fully. Test them every so often so that they don’t get overdone.
• When the noodles are fully cooked and chicken has all been added back into the pot, add in the chicken bouillon. This is not an exact measurement so you may need to add a little more or little less depending on how much stock you had after the chicken was removed for deboning. If you need more salt and pepper, you can add more here. The bouillon has a lot of salt so add that first and then taste and see if it needs more. Turn down the heat to medium low.
• In a glass measuring cup, mix cornstarch and water and stir until there are no lumps and all the cornstarch and water are mixed well. Turn heat up a little so that its boiling and add in cornstarch and water mixture. Stir while adding this. Once the chicken and noodles come to a boil, it should start to thicken. If it’s too runny, make a little more cornstarch and water and add a little at a time until it starts to thicken. If you get it too thick, you can always add more water and bouillon to compensate. It should be the consistency of a thin gravy or sauce. It is not a soup so you don’t want it the consistency of chicken noodle soup.
• Once, it’s thickened, the chicken should shred some as you stir. Turn heat to low and then check and drain your potatoes.  
• Mash the potatoes with 1/3 cup milk or half and half and 1/4 cup of butter. 
• Serve the chicken and noodles right over the top of the potatoes.  

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