Lentil Minestrone Soup

Every now and then, I come across a soup recipe that reminds me of the way our grandmother cooked: simple ingredients, slow comfort, and a whole lot of heart stirred in. This one-pot Lentil Minestrone Soup fits right into our Southern recipe book. It’s the kind of soup you ladle into big bowls on a chilly evening, when you want something wholesome and made with the everyday staples you already have on hand. Nothing fancy here! It's just honest flavor, cozy warmth, and the kind of meal that makes you feel cared for from the inside out.

So grab your favorite cooking pot and get ready for week five of our January Soup Series. We're ladling up a big bowl of hearty, homestyle Lentil Minestrone Soup.

Lentil Minestrone Soup

1 medium onion, diced

2 carrots, diced

2 celery ribs, finely chopped

4 cloves garlic, minced

2 Tbsp olive oil

1 tsp Italian seasoning

1 tsp salt

1/2 tsp pepper

5 cups vegetable broth

2 cups water

28 oz can crushed tomatoes

1 cup dried lentils, sorted and rinsed

2 dried bay leaves

1 cup uncooked elbow macaroni

15 oz can cannellini beans, drained and rinsed

2 cups fresh spinach, chopped

1. Peel and dice onion and carrots. Finely chop celery. Peel garlic and mince. Set aside.
2. Heat a large pot to medium high heat with 2 Tbsp olive oil. Once oil is hot, add onion, carrots, and celery and sauté until vegetables are tender, approximately 7 minutes.
3. Add minced garlic, Italian seasoning, salt, and pepper and cook 1 additional minute, stirring constantly.
4. Add broth, water, and crushed tomatoes, then stir in dried lentils and bay leaves and bring mixture to a boil.
5. Once soup is boiling, reduce heat to a simmer, cover, and cook for 25 minutes.
6. Remove lid and increase heat to medium. Add uncooked pasta and cannellini beans and cook until pasta is tender, approximately 10 minutes. Remove bay leaves.
7. Stir in chopped fresh spinach to wilt before serving.

Notes:

Minestrone soup is a classic Italian dish that is versatile and hearty. This version adds lentils to increase the protein but still keeps with the traditional recipe. If you would like to add meat to the recipe, some good options might be: ground beef, meatballs, shredded chicken, Italian sausage, hamburger meat, or ground turkey.

Serve this soup with a crusty bread and garnish with your choice of parsley, red pepper flakes, or Parmesan cheese to add extra flavor.

And just like that, we’ve ladled up the final bowl in our five-part January Soup Series. Ending on this cozy Lentil Minestrone feels just right—simple, nourishing, and full of the kind of comfort that carries you through the season. I hope these recipes have brought a little extra warmth to your kitchen this month and maybe even inspired a few new favorites. Thanks for simmering along with us—here’s to many more pots of goodness in the months ahead.

Tuscan White Bean Soup

This Tuscan White Bean Soup is perfect for a cool day. It makes a hearty and yummy meal.  Serve with warm bread for the perfect pairing. The creaminess of this soup comes from blending part of the soup and then adding the blended content back to the remaining soup. No actual cream involved. So this one is not only delicious but also low in fat. It's loaded with veggies too, but blending it makes it easy to disguise that for the kiddos who are always turning their noses up to veggie loaded soups. And once they try it, they will be sold on it. All the veggies can be your little secret. 

As we roll into week four of our January Soup Series, we’re keeping things cozy, comforting, and family-friendly with bowls that warm you from the inside out. If you’ve been cooking along with us this month, this recipe is another delicious reminder that good soup has a way of turning ordinary days into something special.

Tuscan White Bean Soup

            3 15 oz cans cannellini beans, drained and rinsed

            1 yellow onion, finely chopped

            4 cloves garlic, minced

            2 Tbsp olive oil

            2 large carrots, peeled and chopped

            1 stalk celery, diced

            1/3 cup white wine (I use pinot grigio)

            2 cups chopped kale, finely chopped, stems removed

            3 - 4 cups vegetable broth

            1 Tbsp tomato paste

            1 tsp salt

            1/4 tsp black pepper

            1/4 tsp red pepper

            1/4 tsp Italian seasoning

            2 bay leaves

            1 tsp dried thyme

            1/2 tsp dried oregano

 

1. Sauté onion in a large pot with olive oil.
2. Once it starts to brown slightly, add garlic, celery and carrots.  Sauté an additional 10 minutes to allow veggies to soften and brown.  The browning adds to the flavor!  
3. Add white wine and sauté until most of the liquid evaporates, about 5 minutes. 
4. Add all remaining ingredients (except kale) and stir well. 
5. Bring to a boil, then cover and reduce heat to low.  Simmer for 15 minutes. 
6. Discard bay leaves.  Then transfer 2 1/2 - 3 cups of soup to a blender.  Blend until smooth.
7. Transfer back to the pot and stir well to combine. 
8. Add in the kale and let simmer for a few minutes to allow kale to wilt. 
9. Taste and adjust flavors as desired.  
10. Serve warm; add a hearty bread to make the perfect meal.  Enjoy!

We hope this Tuscan White Bean Soup finds its way into your regular winter rotation and brings a little extra comfort to your table. A pot of soup simmering on the stove has a way of filling the house with warmth and calling everyone to gather close and sit a spell. Thank you for cooking along with us during our January Soup Series, and be sure to come back next week as we wrap things up with our final soup recipe. We can’t wait to share one more bowl of hearty soup with you.

Baked Potato Soup

Some suppers just feel like home, and a pot of Baked Potato Soup simmering on the stove is one of them. There’s nothing fancy about it, just good, simple comfort food. Creamy potatoes, a little butter, a touch of milk, and all the fixin’s that make it taste like love in a bowl.

This is the kind of soup that’ll chase off the chill and bring everyone running to the kitchen. It’s hearty enough for a meal, easy enough for a weeknight, and somehow still feels special every single time. So grab your favorite ladle and cozy up. Week three of our January Soup Series is serving up pure Southern comfort with this rich, creamy Baked Potato Soup.

Baked Potato Soup

5 large Russet potatoes

1/2 cup butter

1/2 cup flour

6 cups milk

3/4 tsp salt

1/2 tsp pepper

4 green onions, chopped and divided

1 1/2 cup shredded cheddar cheese, divided

8 oz sour cream

1. Wash, prick, and bake potatoes for 1 hour at 400 degrees F, or until done.
2. Let cool completely. Cut in half lengthwise and scoop out pulp in chunks and set aside. Discard skins.
3. Melt butter in a large pot over low heat. Add flour and cook until smooth, stirring constantly. Cook and stir for additional 1 minute.
4. Gradually add milk and cook over medium heat, stirring constantly until mixture is thickened and bubbly.
5. Add potato pulp, salt, pepper, 2 green onions, and 1 cup of cheese. Cook until thoroughly heated  through and cheese is melted. If potato chunks are larger than you would like, use a potato masher to mash them to desired size now.
6. Stir in sour cream, stirring until melted.
7. Garnish with remaining green onions and shredded cheese.

Notes:

This recipe is easy to double, and makes a budget-friendly meal.

The soup will thicken as it cools.

Our family enjoys this as a vegetarian recipe, but you can garnish with bacon bits, if desired.

Whether you’re sharing this Baked Potato Soup around the family table or tucking into a bowl after a long day, we hope this recipe brings a little warmth to your week. Be sure to stop back by next week as our January Soup Series continues with another delicious recipe to keep those winter nights extra cozy.

Creamy Mushroom and Rice Soup

Winter is still in full swing, and what better way to chase away the chill than with a warm, hearty bowl of soup? Our January Soup Series continues this week with another comforting recipe that’s perfect for slow nights, cozy kitchens, and full hearts. This Creamy Mushroom and Rice Soup is one of those simple recipes that fills the kitchen with the delicious smell homemade soup and reminds us of suppers shared around Mama and Daddy’s old wooden table - can't beat that feeling!

Hearty but not heavy, it’s the kind of soup that feels like a hug after a long day. It's rich with tender mushrooms, perfectly cooked rice, and just enough creaminess to make every spoonful satisfying. Whether you serve it as a cozy weeknight dinner or as part of a weekend gathering with friends, this dish brings that old-fashioned comfort we all long for.

Ready to bring a little of that comfort to your own kitchen? You don’t need anything fancy, just a few pantry staples, a handful of mushrooms, and a little time to let everything simmer low and slow. 

Let’s get cooking! Here’s how to make our favorite Mushroom and Rice Soup, the perfect cozy companion for chilly winter evenings.

Creamy Mushroom & Rice Soup

1 Tbsp olive oil

1 lb mushrooms of your choice, sliced

1 cup celery, chopped

1 cup carrots, chopped

1 medium shallot, chopped

1/4 cup all purpose flour

salt and pepper, to taste

1/3 cup white wine

1 tsp dried thyme

4 cups vegetable broth

1 cup instant or quick-cooking rice

3/4 cup sour cream

2 Tbsp fresh parsley, chopped

1. Heat olive oil in a large pot over medium heat.
2. Add mushrooms, celery, carrots, and shallot. Cook, stirring often, until softened (about 5-7 minutes).
3. Stir in flour, salt, pepper. Cook for 2 minutes, stirring constantly.
4. Add white wine and thyme. Increase heat to medium high and cook another 2 minutes.
5. Add vegetable broth and bring to a boil. Add rice and reduce heat to a simmer. Cover and cook until rice is tender (about 5-7 minutes, checking that rice is done before proceeding to next step).
6. Stir in sour cream and parsley until incorporated.

Notes: 

Use whatever mushrooms are your favorite for this recipe or whatever ones are on sale at your grocery store when you plan to make it. I have used a mix of mushrooms in this recipe before, and I find that often makes for the best flavor.

If you want to use non-instant rice, cook 1 cup according to package directions and stir it into soup along with sour cream and parsley.

As written, the recipe serves 4, but I often double or triple this recipe and make a big batch at once.

There’s just something special about recipes like this, the kind that fill your home with warmth and remind you to slow down and savor the simple things. Whether you’re enjoying it on a quiet evening or sharing it with loved ones around the table, this Creamy Mushroom and Rice Soup is a little taste of comfort in every bite.

If you make it, we’d love to hear how it turns out! Leave us a comment, share a photo, or tag us on social media because just like a good soup, joy is always better when it’s shared.

And don’t forget to stop by next week when we’ll be sharing another soup recipe to keep you warm and cozy all month long. 

Black-Eyed Peas and Collard Green Soup

January will be here tomorrow and that just calls for a big pot simmering on the stove. After all the hustle and bustle of the holidays, The Harris Sisters love nothing more than slowing down, cozying up, and letting the comforting smell of homemade soup fill the kitchen. This year, we’re starting a little tradition of our own: sharing one favorite soup recipe each week throughout January. Think of it as our way of bringing a little warmth (and a whole lot of flavor) to these chilly winter days.

We’re kicking things off with a Southern classic that’s close to our hearts Black-Eyed Peas and Collard Greens served up as soup! Around here, black-eyed peas and collards are more than just ingredients; they’re symbols of luck, prosperity, and good health and that makes them the perfect way to start a brand-new year. This soup has all the cozy, savory goodness of the traditional New Year’s Day meal, just in a bowl that’ll warm you from the inside out.

So grab your favorite pot, pull out those soup bowls, and join us each week as we share more recipes made for gathering, sharing, and savoring. Here’s to good food, good luck, and plenty of cozy moments all month long.

Black-Eyed Peas and Collard Green Soup

1 Tbsp olive oil

1 medium onion, diced

8 cloves garlic, minced

8 cups vegetable broth

2 15 oz. cans black-eyed peas, rinsed and drained

2 15 oz. cans navy beans, rinsed and drained

2 15 oz. cans unseasoned collard greens, undrained

1/4 tsp black pepper

1 tsp Lawry's seasoned salt

1 tsp Cajun seasoning

1/2 tsp red pepper flakes

1/8 tsp cayenne pepper

1/2 tsp Liquid Smoke

1 Tbsp hot sauce

8 oz. dry ditalini pasta

1. Add olive oil, celery, carrots, and onions to a stockpot on the stove over medium-low heat and cook until the vegetables are soft and fragrant. Add the garlic, cook, and stir one more minute.
2. Add broth, tomatoes, beans, collard greens, and spices and stir together.
3. Bring mixture to a boil, then cover and reduce heat to low. Let simmer, covered for an hour to allow flavors to develop and mingle. 
4. Cook ditalini pasta according to package directions and add cooked pasta to soup the last 15 minutes of cooking.

Notes:

Can substitute 1 cup of rice instead of pasta. Cook according to package directions and add in final step.

If you would like to add meat to this recipe, you can add 1 pound of andouille sausage, sliced and cut into pieces. Cook with vegetables in step 1 until sausage has browned before proceeding to step 2.

If you have young kiddos, this is a fun soup to serve around Halloween and call it Swamp Soup!

So whether you’re hoping for a little extra luck in the new year or just craving something hearty to warm you up, this soup’s got you covered. It’s the kind of recipe that feels like home with its simple ingredients, slow-simmered flavor, and plenty of love in every spoonful. So grab your apron, turn up some good music, and let’s get cooking. There’s a bowl of comfort waiting at the end of this pot!

And don’t forget to tune in next week because we’ll be sharing another soup to keep you cozy all month long. Trust us, you won’t want to miss it!

Old-Fashioned Apple Spice Cake with Caramel Frosting

What is it about fall that makes us crave those cozy, old-fashioned flavors that feel like a hug from the inside out? Apples fresh from the orchard, a hint of cool breeze in the air, and the golden glow of early fall afternoons. This Apple Spice Cake with Caramel Frosting is exactly the kind of recipe our Grandma would’ve pulled out for company or just to make an ordinary Sunday feel special. Moist, tender layers of spiced cake meet a rich, buttery caramel frosting that tastes like it came straight out of a heirloom cookbook. It’s the perfect dessert for welcoming fall, sharing with family, or bringing to a gathering where you want to impress. One bite, and you’ll see why this old-fashioned treat deserves a place on your table.

We've provided both icing and frosting options below. Really looking to go the old-fashioned route? Make the icing for this cake instead of the frosting and you can't go wrong.

Apple Spice Cake with Caramel Frosting

Cake Ingredients

3 cups all purpose flour, sifted and then measured

1 cup sugar

2 tsp baking powder

1½ tsp cinnamon

¾ tsp ground nutmeg

½ tsp salt

1 cup dark brown sugar

10 tbsp unsalted butter, room temperature

1 cup buttermilk, room temperature

3 cups diced apples

½ cup unsweetened applesauce 

1 tsp vanilla

3 eggs, room temperature

Caramel Icing Ingredients

½ cup butter

1 cup brown sugar, firmly packed

¼ cup milk

1 tsp vanilla extract

2 cups powdered sugar, sifted

Caramel Frosting Ingredients

Caramel Icing

1¼ cups powdered sugar, sifted

1. Preheat oven to 350 °F. Grease and flour two 9 inch round pans or one 9×13-inch pan.
2. Sift the flour and then measure out 3 cups into a large mixing bowl.
3. Add the white sugar, baking powder, cinnamon, nutmeg, and salt to the sifted flour and whisk together to combine.
4. In the bowl of an electric mixer combine brown sugar, butter, applesauce, and buttermilk. Beat for 2 minutes.
5. Add the eggs and vanilla and beat 2 more minutes.
6. With the electric mixer on low, gradually add the dry ingredients to the wet ingredients. Continue mixing until the batter is smooth.
7. Fold the diced apples into the batter.
8. Pour the cake batter into the prepared pans. Bake 25 to 30 minutes for round pans or 30 to 40 minutes in a 9×13 pan or until cake tests done with a toothpick.
9. Allow round pans to cool at least 15 minutes. Run a knife around the perimeter of the pans and turn onto a cooling rack. Cool completely.

Caramel Icing

1. In a medium-sized saucepan, melt the butter. Add brown sugar and bring to a boil. Boil for exactly 2 minutes, stirring constantly. Add the milk and return to a boil. As soon as it has reached the boiling state, remove it from the heat. Add the powdered sugar and vanilla. Spread icing on cooled cake.

Caramel Frosting

1. Prepare the Caramel Icing as instructed above and allow it to cool. Add the icing to the bowl of an electric mixer and add 1¼ cups powdered sugar or enough to get a spreading consistency. Add additional milk if frosting becomes too thick. Frost the cooled cake or store covered in the refrigerator until needed.

Notes:

Refrigerate frosted or glazed cake for up to five days.

As September settles in and the days grow cozier, this Apple Spice Cake with Caramel Frosting is just the kind of dessert that brings everyone to the table. It’s a little taste of nostalgia, a little touch of comfort, and a whole lot of fall flavor. Whether you bake it for a family gathering, a Sunday supper, or simply to enjoy with a cup of coffee on a crisp afternoon, this cake is sure to become one of those recipes you’ll reach for year after year. We hope you'll enjoy a slice of it with someone you love.

Recipes Straight from Grandma Elizabeth's Cookbook

If you're looking for other Harris Sisters-approved recipes, give these Southern favorites a try:

• Grandma Elizabeth's Applesauce Cake
• Grandma Elizabeth's Oatmeal Cake
• Grandma Elizabeth's Magic Fruit Cake

Welcoming Fall: 10 Simple Touches to Cozy Up Your Home

There’s just something about that first hint of crisp air, isn’t there? When the mornings turn cool enough for a sweater and the evenings call for a steaming mug of cider, we know fall has officially arrived. For The Harris Sisters, fall is more than a season, it’s a chance to slow down, cozy up, and bring a little extra warmth into our homes.

The good news? You don’t have to completely redecorate (or spend a fortune) to make your home feel like fall. A few thoughtful touches can transform your space into a cozy retreat that feels equal parts nostalgic and welcoming. Here are 10 simple ways to bring autumn charm into your home, with a few photo and craft ideas to inspire you along the way.

1. Bring Out the Warm Textiles

Fall decorating is as much about feel as it is about looks. As the weather cools down, trade out lightweight summer throws for chunky knit or crochet blankets and quilts. Toss plaid pillows on the sofa, drape a soft throw across the porch swing, or even layer rugs for extra warmth. 

Super Thick Stash-Busting Afghan Free Crochet Pattern

2. Layer in Earthy Colors

Rust orange, golden yellow, sage green, and deep burgundy red are the colors that instantly signal the season. You don’t have to repaint a thing; just tuck these hues into your décor with table runners, pillows, candles, or other accents. If you have collections in these colors, like these vintage plaid Thermoses, now is the time for them to shine!

3. Set the Mood with Candlelight

Nothing says cozy like the flicker of candlelight. Place taper candles in vintage brass holders on your mantle, or cluster votives on your coffee table. Choose fall scents like apple cider, pumpkin spice, or vanilla to layer in the warmth. 

For you coffee and tea lovers out there, if you have an abundance of fall-themed coffee mugs or tea cups, fill them with coffee beans and use them to hold votive candles for your seasonal candle display.

4. Add Natural Elements

Bring a little of the outdoors inside. Pinecones, acorns, and branches cost nothing but look timeless when gathered in a basket or displayed in a vintage glass jar. You can even make a simple fall wreath by hot gluing pinecones, acorns, or branches onto a cardboard base.

5. Create a Fall Entryway

Your entry sets the tone for the whole home. Hang a seasonal wreath and add a few pumpkins or mums by the door. If you live near a corn field, don't forget ask if you can grab some dried corn stalks for your porch decor. You can add metal and stone outdoor fall decorations to your collection and bring those out year after year. Even the smallest entry can feel inviting with just a few autumn touches.

Fall Porch Photo Inspiration Ideas

6. Use Pumpkins as a Decorating Staple

Of course pumpkins are a fall favorite, but think beyond carving! Uncarved pumpkins can take you from September through November in terms of decor because they represent fall, Halloween, and Thanksgiving. Mix real pumpkins with faux for longevity. To get the most life out of your fresh pumpkins, remember our tips for Caring for and Making Your Decorative Pumpkins Last Longer.

Pro Tip from my Mother-In-Law who hosts Thanksgiving, if you have faux pumpkins that have carved faces on one side and are plain on the other, turn them around so that the plain sides are showing after Halloween to get a few more weeks of decor out of them.

7. Cozy Up the Kitchen

Fall is made for kitchens that smell like cinnamon and spice and sharing heirloom recipes with family. Use our recipe to keep a simmer pot of fruits, cloves, and cinnamon sticks in the crockpot. Display Grandma’s handwritten recipes or a stack of vintage aprons as functional décor that tells a story.

8. Add Vintage Touches

Old-fashioned charm never goes out of style. Layer Grandma's quilt over the back of a chair, fill antique mason jars with sunflowers, or showcase your milk glass collection along with mini pumpkins. These little details remind us of the “good old days” while still feeling timeless.

9. Set the Table for the Season

Even cozy dinners can feel special with a little autumn charm. If you're hosting a dinner during the fall season, set your table with mismatched vintage dishes and napkins in warm fall colors. Place a few mini pumpkins or candles down the center of the table to decorate. You don’t need a big gathering (or even matching dishes!) to set a seasonal table for everyone to enjoy.

10. Create Cozy Corners

Sometimes the smallest spaces bring the most comfort. Create a special self-serve hot cocoa or coffee station in the kitchen for family and guests. Add fall touches like your favorite fall mugs and vintage fall serving pieces to make this simple, everyday task one that's ready for the season.

Fall is more than just a season, it’s a feeling. A little warmth here, a nostalgic touch there, and suddenly your home becomes the gathering place everyone loves. We hope we've shown you that these simple touches don’t take much effort, but they go a long way in creating comfort, joy, and connection.

So grab that pumpkin spice latte, light a candle, and welcome the season with open arms.

Interested in more fall ideas? Check out these popular posts:

• 100 Things to Do This Fall
• Crockpot Baked Apples
• Super Moist Pumpkin Bread
• Crockpot Spiced Apple Cider
• The Best Products for Dry, Chapped Lips

Taking Halloween Photos with Jack-o-Lantern Smoke Bombs

Smoke bombs have been around for a while.  They are commonly used for gender reveal parties and photographers use them for all sorts of fun effects.  But have you ever considered using one inside a carved jack-o-lantern for the perfect Halloween photo?  Well, the Harris Sisters recently did just that and have all the info you might need to recreate these magical photos for yourself at home.  Keep reading for all the details. 

Finding Smoke Bombs

Once you decide to give these smoke bomb photos a go, the first step is finding smoke bombs to purchase.  They are available online from a variety of vendors.  We purchased ours from Smoke Effect.  What I liked about their smoke bombs is that they come in a variety of sizes and colors.  And they are all activated with a simple pull-ring, meaning you don't have to light them.  The smallest smoke bombs burn for about 30 seconds, while the largest ones burn for about 90 seconds.  I purchased a few small ones to use as testers and then several 90 second smoke bombs to use in our actual photos.  The Smoke Effect has a smoke quiz you can take to tell you exactly what you will need to produce your desired effect, and they offer a 10 percent discount to new customers.  Just make sure you order your smoke bombs far enough in advance to account for shipping time.  Mine arrived quickly once they shipped. But since we are approaching Halloween time, now would be the time to purchase them if you are wanting to try your hand at smoke bomb jack-o-lantern photos. 

Prepping for Your Photos

For Jack-o-lantern smoke bombs photos, you will to first need to carve a pumpkin.  It needs to be a real pumpkin, not a foam one, since you will be putting the smoke bomb inside.  Whatever design you choose, make sure it has large openings that the smoke can escape from.  

You will absolutely need to take these photos outside.  Smoke bombs produce quite a bit of smoke, and some smell as well.  Since you will be taking these photos outside, you will want to check your weather conditions first.  Windy days would probably make taking these photos more difficult.  We chose a mostly sunny and fairly calm day to take these pics.  And we waited until the early evening so it wasn't quite so bright out- making the smoke the star of the show. 

What to Wear for a Jack-o-lantern Photo Shoot

The sky is the limit here.  If you have a Halloween costume ready to go, that would be a great place to start! Or if you want to be a little more subtle, you could opt to wear something in traditional Halloween colors or patterns.  From what I read before taking these photos, a few people mentioned being careful about what you chose to wear in case the colored smoke stained your clothing.  However, we didn't find that to be an issue.  Even still, I probably wouldn't wear my most prized possessions, just in case. 

Ready, Set, Shoot

Once you are all set and ready to start taking your photos, I would recommend that you have a few extra hands on deck.  We had one person hold the pumpkin with the lid off, while a second person activated the smoke bomb and sat it inside the pumpkin.  The first person quickly put the lid of the jack-o-lantern back in place (This step is essential, so the smoke is forced out of the carved openings on the front of the jack-o-lantern, and doesn't just escape through the top), and a third person started taking photos.  We used a couple 30 second smoke bombs to test this process and make sure we knew what we were doing before we started into taking our "real" photos.  Once we had the rhythm down, we used our first 90 second smoke bomb for our first set of actual photos. 

As soon as the smoke bomb is activated, things will happen quickly.  I would highly recommend that you set your camera to a high speed continuous shoot setting.  That way you can just click away and capture everything.  Ninety seconds is actually much longer than it sounds like.  You have more than a plenty time to get photos.  So don't worry if the smoke isn't cooperating the entire time.  Have the person holding the pumpkin gently move it around, and the smoke will move with it.  The photographer should be the one moving and let the subject mostly stay in one position. 

Other Helpful Tips

As a precaution, we kept water close at hand just in case we needed to douse our smoking pumpkin at any point.  We actually didn't need to, and we didn't think we would.  But it doesn't hurt to be careful.  These smoke bombs are a step or two up from sparklers.  They create a really dramatic effect but they are pretty harmless.   We did use a pair of tongs to take the used smoke bombs out of the pumpkin before inserting a new one. 

We used the same jack-o-lantern several times with several different smoke colors.  If you are doing the same, we would recommend that you start with your lightest color smoke first and move to darker smokes, until you end with your darkest.  The smoke bombs will stain the pumpkin, which actually creates a pretty cool effect itself.  But if you want to be able to see each color smoke properly, you would definitely want to start with your lightest.  

Overall, we were pleasantly surprised by how easy of a process this turned out to be.  And we ended up with some pretty cool pictures, and some pretty funny outtakes too.  If you decide to try this photo trend, please let us know.  We would love to see how your photos turn out too! 

Happy Halloween from The Harris Sisters 

Apple Scrap Jelly

Today we're bringing you the third and final recipe in our series on apples. Don't forget to grab the first and second apple themed recipes for Spiced Apple Pie Jam and Homemade Applesauce too. 

At the beginning of our series, we discussed how the fall season brings orchard visits. This is why we launched our three-part series featuring apple recipes to help answer the question that comes after the visit: "What do we do with ALL THESE APPLES?!?" 

And with all the peeling and coring that you'll be doing when you make the apple recipes, you’ll be happy to know there is something you can make with all those scraps: Apple Scrap Jelly! In this recipe, you'll basically simmer the peels and cores to extract the juice from them and then use that juice to create jelly.

If you have never used a water bath canning method to can jams or jellies before, you'll want to read the complete instructions online before you start making your Apple Scrap Jelly.

Apple Scrap Jelly

Peels and cores from 12-15 apples (left over from making applesauce, baked apples, apple butter, or other apple recipes)

12 cups water

apple juice (optional)

4 cups sugar

8 Tbsp bottled lemon juice

4 Tbsp pectin

1-2 drops of red food coloring (optional)

6 half pint (8 oz.) glass preserving jars with lids and bands

1 4 oz. glass preserving jar with lid and band

1. Place apple scraps and water in a large stainless steel pot. Simmer uncovered for approximately 30 minutes and reduce down to 8 cups of liquid.
2. Strain reduced liquid through a cheesecloth-lined colander and measure out 8 cups. (Top off with apple juice to get to 8 cups, if necessary.)
3. Whisk in 1/2 Tbsp pectin per cup of liquid. (Amounts for 8 cups of liquid are given in ingredients list above.) 
4. Bring mixture to a full rolling boil that cannot be stirred down, making sure that you get the mixture to 220 degrees, stirring constantly. (This may take 20-30 minutes.)
5. For every cup of strained liquid, add 1/2 cup of sugar and 1 Tbsp lemon juice. (Amount for 8 cups of liquid is given in ingredients list above.) 
6. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.
7. If desired, add 1-2 drops of red food coloring and stir to incorporate. 
8. Ladle hot jelly into hot jars, leaving 1/4-inch head space. 
9. Follow water bath canning directions to complete the canning process. Process Apple Scrap Jelly 10 minutes. 
10. Recipe (beginning with 8 cups of reduced apple liquid) yields 6 half pint jelly jars plus 1 4-oz. jar for taste testing.

Notes:

Because you are using the peels for this recipe, I would recommend using organic apples. That way, you are sure that you're not including pesticides in your finished product. 

For all of our apple recipes, an apple peeler / corer / slicer will make quick work of prepping the apples.

This recipe is written with a "starting point" of 8 cups of reduced apple liquid. That's because if you start with much more than that, you may have issues with your jelly setting up. If you try the recipe and decide you'd like to make A LOT more of it, I would recommend making it in separate batches to ensure success. 

We made two batches - the ones shown in the photos were a "Mixed Apple Jelly" made from a few different varieties of apples. And then we made another batch from exclusively Pink Lady apples and that turned out a pretty light pink color without the addition of any food coloring at all.

Depending on the varieties of apples you use, your jelly liquid may already be a pink color by step 5. So, you may not need (or may choose to omit) the food coloring in step 6. This is why it is listed as an optional ingredient.

Jam and jelly recipes are finicky, so these types of things can cause your recipe not to set:

• Doubling the recipe.
• Measuring less than the full amount of sugar listed in the recipe or using a sugar substitute. If you want to use less sugar, use a recipe specifically developed for low sugar. 

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Homemade Applesauce for Canning

Today we're bringing you the second recipe in our series on apples. If you missed the first apple themed recipe for Spiced Apple Pie Jam, make sure to grab that one too. 

This homemade applesauce recipe will make you wonder why you haven't always made it from scratch. You really just add all of the ingredients into a big pot, cook it down, and blend it up. That's it. You can either store it in the refrigerator if you're going to eat it within a few days, or can it for a longer shelf life.

If you have never used a water bath canning method to can jams or jellies before, you'll want to read the complete instructions online before you start canning your Homemade Applesauce.

Homemade Applesauce for Canning

6 lb apples, peeled, cored, and quartered

2/3 cup sugar

1/2 cup water

1/2 cup bottled lemon juice

1 Tbsp cinnamon, more or less to taste (optional)

4 pint (16 oz.) glass preserving jars with lids and bands

1. Combine all ingredients in a 6 quart stainless steel pot. Cook over medium-low heat for 25 minutes or until apples are very tender, stirring occasionally.
2. Mash apple mixture with a potato masher (for chunky applesauce) or blend with an immersion blender (for smooth applesauce).
3. Ladle hot applesauce into hot jars, leaving 1/2 inch of head space.
4. Follow water bath canning directions to complete the canning process. Process Applesauce 20 minutes. 
5. Recipe yields 4 pint jars.

What Recipes Can I Make with Applesauce?

These Harris Sisters' favorites all include applesauce as an ingredient. Make sure to check them out:

• Grandma Elizabeth's Applesauce Cake
• Banana Nut Muffins
• Carrot Cake with Cream Cheese Frosting

Notes:

For all of our apple recipes, an apple peeler / corer / slicer will make quick work of prepping the apples.

This recipe can be doubled and can also be easily adapted to personal tastes. For example, if you are using sweet apples, you may want to use less sugar. Or, you may want to adjust the amount of cinnamon to taste or add different spices (such as nutmeg or allspice). 

When we made this, we made a big batch. We made 1/2 chunky with less cinnamon and 1/2 smooth with lots of cinnamon.

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Spiced Apple Pie Jam

As we *just* start to head into the fall season, that means apple-picking is upon us! And here's the perfect recipe for all those fresh-from-the-orchard apples. 

You know how sometimes you think you want to make a trip to a you-pick apple orchard - It's such a fun fall activity! But then your very next thought is, "What do I actually DO with all those apples?1?" Well, we've got you covered! We'll be bringing you a series of posts all featuring apples over the next several weeks, so be on the lookout for all the recipes in the series. Today's recipe is part one of the series.

This particular jam is a mix of fresh apples and the same spices that you might find in apple pie. It's yummy spread on toast or a biscuit, but it's also quite tasty swirled into your oatmeal for breakfast!

If you have never used a water bath canning method to can jams or jellies before, you'll want to read the complete instructions online before you start making your Spiced Apple Pie Jam.

Spiced Apple Pie Jam

6 cups diced peeled apples (about 6 apples)

2 cups apple juice or apple cider

2 Tbsp. bottled lemon juice

3 Tbsp. powdered pectin

1 tsp ground cinnamon

1/2 tsp ground allspice

1/4 tsp ground nutmeg

2 cups sugar

5 half pint (8 oz.) glass preserving jars with lids and bands

1. Bring apples, apple juice, and lemon juice to a boil in a 6 quart stainless steel pot. Reduce heat and simmer uncovered for 10 minutes or until apples are soft, stirring occasionally.
2. Whisk in pectin and spices. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly.
3. Add sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.
4. Ladle hot jam into hot jars, leaving 1/4-inch head space. 
5. Follow water bath canning directions to complete the canning process. Process Spiced Apple Pie Jam 10 minutes. 
6. Recipe yields 5 half pint jelly jars.

Notes:

For all of our apple recipes, an apple peeler / corer / slicer will make quick work of prepping the apples.

Jam and jelly recipes are finicky, so these types of things can cause your recipe not to set:

• Doubling the recipe.
• Measuring less than the full amount of sugar listed in the recipe or using a sugar substitute. If you want to use less sugar, use a recipe specifically developed for low sugar. 

Go ahead and make plans to head off to a you-pick apple orchard near you to load up on some fresh apples!

If you're an apple lover (but not a home canner), we are kicking off the series with these other bonus Harris Sisters' apple recipes to get everyone started:

• Crockpot Apple Butter
• Crockpot Baked Apples
• Glazed Apple Coffee Cake
• Apple Pie French Toast Casserole
• Apple Rose Tarts
• Baked Apple Pancake

And stop by these other jelly and jam recipes too:

• Spiced Christmas Jam
• Ghost Pepper Jelly
• Pineapple Habanero Jelly

And make sure to check back in the coming weeks for follow-up recipes with the apple theme!

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The Best Lip Products for Dry, Chapped Lips

Fall is one of my absolute favorite seasons. But as the leaves start to change colors and the temperatures start to drop, every year - without fail - my lips start to dry out and get chapped. I am always on the hunt for the best lip products for dry, chapped lips. 

Also, wearing masks seems to have made the situation worse for me as far as I can tell. Last fall brought with it the worst chapped lips I've seen in a very long time, so I kicked my quest for the perfect lip product into high gear. I was determined to have better results this fall season! So, since I have been searching to find the best solution to prevent chapped lips, I thought I would share the products that have worked for me.

This is a review of my tried-and-true recommendations for those with dry, chapped lips. I did my best to include as many different price points as I could. All of these products have worked wonders for me, but not everyone will have the same results. I hope you will find this post helpful!

Best Recovery Lip Balm for Severely Chapped Lips

I'm starting with the big guns. If you have severely chapped lips that need repair and healing, this is is the lip balm I would start with. Lanolips Original 101 Ointment Multipurpose Superbalm is a super-thick lip balm that penetrates your dry, cracked lips and seals in moisture. Made from humanely sourced, ultra medical grade lanolin, this cruelty-free lip balm gives the absolute best hydration for extremely dry and chapped lips. 

In addition to the traditional Lanolips 101, it also comes in flavor options such as strawberry, peach, green apple, and lemonaid, as well as tinted options like rose gold, bronze gold, and rhubarb. If you're looking for a tinted lip balm, this might be the best option for you.

Best Everyday Lip Balm

This lip product was at the top of my list to try simply because it's been around for decades and the formula has not changed. I wanted to find out if it lived up to all the hype - and boy did it ever! 

For severely chapped lips, Vermont's Original Bag Balm makes a great everyday lip balm because it contains ingredients like petrolatum and lanolin to lock in moisture. The Bag Balm formula has remained the same since 1988 (with only 4 ingredients and no added fragrances, colors, alcohol, parabens, or phthalates). Because this is the original, cruelty-free Bag Balm formula (only in a convenient lip balm sized tube), you can use it on any part of your body that is dry, chapped, or cracked.

If you don't need the lip balm sized tube for on-the-go use, you can order the larger sized Bag Balm in the tin. The ingredients are the same.

Best Lip Balm with SPF

Stick with me on this one - it's actually from a men's skin care line. But as far as I'm concerned, if a product works, it works. And since there's nothing inherently "male" about this (or any) lip balm, it can really work for anyone. 

Jack Black Intense Therapy Lip Balm offers SPF 25 sun protection; skin conditioners like beeswax, shea butter, and lanolin; and antioxidants that soothe and relieve dry, chapped, irritated lips. This cruelty-free lip balm also comes in flavor options such as natural mint, black tea & blackberry, grapefruit & ginger, mango & mandarin, lavender, and pineapple mint. If UVA and UVB sun protection are at the top of your list for skin care products like lip balms, then this is the right product for you! 

Best Nighttime Lip Balm

The name of this product says it all: My Favorite Night Balm. It truly is my favorite. And if you're a daytime lipstick wearer, then this product is definitely one I'd recommend for you because it works all its magic at night. Can't get any better than that!

This deep moisturizing lip balm helps repair seriously dry lips while you sleep with ingredients such as shea butter and lanolin. Apply this 8-hour recovery balm liberally before bed to hydrate your lips overnight. Developed by C.O. Bigelow, the oldest apothecary in America, it's available at their flagship store in Greenwich Village in New York City, at their online store, or at other online retailers like Bath & Body Works or Amazon. 

This is actually the only product to make my list that I've been using for YEARS. I went back to the drawing board on all of my daytime lip balm products, but I couldn't find anything to hold a candle to this nighttime lip balm. It's the OG of night balms in my book!

BONUS - Best Lip Scrub

As an added bonus, I thought I'd share another favorite lip product: Eco Lips Lip Sugar Scrub. Use this to exfoliate your lips once a week to help prevent them from getting chapped in the first place. It instantly reveals softer, smoother lips after just one use (and another bonus: it tastes good too). 

Use it at night to exfoliate dry, rough lips with sugar while conditioning them with coconut oil to get them smooth and ready to apply your nighttime lip balm. Pure and 100% gluten-free and organic, this lip scrub is made in the USA, is Fair Trade Certified, is cruelty-free, and is earth-friendly. It's available in your choice of brown sugar, mint, vanilla bean, or mint truffle flavors. Pair one of these flavored lip scrubs with an exfoliating lip brush and you're in business!

Useful Stocking Stuffer Ideas

When they say that the best things come in small packages, in this case, it's absolutely true. Don't forget that these must-have lip balms and scrubs are small enough to easily fit into a stocking, so they make great Christmas gift ideas too! They're all under $20 and some are below $10 (with discounts for buying multipacks). So it's easy to buy for everyone on your list. Fill everyone's stockings this year with something they'll love (and actually use). 

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