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!

Kris Kringle Cookies

'Tis the season.  And if you haven't started your holiday baking yet, there's no time like the present.  This simple cookie recipe screams Christmas to me - cranberries and white chocolate - what's not to love?  I've been making this one for years and it's always a crowd pleaser!

Kris Kringle Cookies

            3/4 cup unsalted butter, brought to room temperature

            3/4 cup packed brown sugar

            1/4 cup granulated sugar

            1 large egg, at room temperature

            2 tsp pure vanilla extract

            2 cups all purpose flour

            2 tsp cornstarch

            1 tsp baking soda

            1/2 tsp salt

            3/4 cup white chocolate chips

            1 cup dried cranberries

             

1. In a large bowl, beat the butter, brown sugar and granulated sugar on medium speed until combined and creamy. (about 3 minutes) 
2. Beat in the egg and vanilla. Scrape down the sides and bottom of the bowl.  Beat again, as needed, to combine. 
3. In a separate bowl, whisk the flour, cornstarch, baking soda and salt together. On low speed, slowly mix into the wet ingredients until combined. 
4. Cover tightly and chill in the refrigerator for at least one hour. Chilling helps to ensure that your cookies don't overspread in the oven. Dough can be chilled for up to 4 days. 
5. Remove chilled cookie dough from the refrigerator.  If the dough chilled for longer than 3-4 hours, let it sit at room temperature for about 30 minutes to make the dough easier to scoop and roll. 
6. Preheat oven to 350 degrees. Line large baking sheets with parchment paper and set aside. 
7. As the oven preheats, scoop and roll dough into balls (about 1.5 Tbsp of dough each)  Dough may be slightly crumbly but will come together as you work it with your hands.  Arrange dough balls 3 inches apart on prepared baking sheets. 
8. Bake for 11- 12 minutes.  Cookies should be slightly browned around the edges.  The centers will still look soft. 
9. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire cooling rack to cool completely. 
10. Cookies will stay fresh covered for up to one week (but they probably won't last that long!)

These cookies make a perfect compliment to all of the chocolate treats you typically bake around the holidays, so make sure to give this one a try!

Whether you’re baking for a holiday cookie swap, filling treat tins for friends and neighbors, or just enjoying an afternoon of goodie baking, these Cranberry and White Chocolate Chip (Kris Kringle) Cookies are sure to become a Christmas favorite you’ll reach for year after year. And here are a few other Harris Sisters favorites you’ll want to try next when you need to impress with a new recipe:

• No Bake Cookies (PLUS the secret to getting them to turn out perfectly every time!)
• Betty Crockers Old-Fashioned Thumbprint Cookies
• Molasses Ginger Cookies with Lemon Icing
• Old-Fashioned Butter Cookies with Sprinkles
• Russian Tea Cakes
• Chewy Triple Chocolate Cookies

25 Vintage Holiday Recipes Straight from Grandma’s Cookbook

There’s just something special about those old-fashioned holiday recipes that have been passed down through generations, the ones written inside the pages of Grandma’s favorite cookbook in her own handwriting. This Vintage Holiday Recipe Roundup celebrates those timeless classics that bring warmth and nostalgia to every Christmas table. 

The holiday season is packed full of nostalgia. Here’s a list of The Harris Sisters favorite vintage recipes to help keep some of those old-fashioned holiday traditions alive. If you’re planning a Retro-Themed Christmas Party, make sure to add some of these Christmas goodies to the menu. Others on the list are sure to please at your next holiday gathering. So dust off your mixing bowls and get ready to bring a little vintage magic back to your kitchen this season.

Appetizers & Snacks

Every great holiday gathering starts with something to nibble on, and these vintage appetizers and snacks are just the thing to get the party started. From cheese balls rolled in chopped pecans to crispy sausage balls, these recipes are just like Grandma used to make.

Classic Cheeseball Recipe

Chex Mix

Swiss & Gruyere Fondue

Classic Cheese Ball

Cucumber Finger Sandwiches

Stuffed Mushrooms

Sausage Balls

Beverages

Whether you’re serving up a cozy cup of holiday wassail or a festive punch bowl brimming with cheer, these nostalgic beverages are sure to warm hearts and hands alike. Each sip feels like a taste of Christmas past, perfect for gathering around the fire or toasting with family and friends.

Champagne Punch

Champagne Punch

Non-Alcoholic Party Punch

Holiday Wassail

Non-Alcoholic Holiday Wassail

Homemade Eggnog

Side Dishes

The secret to a memorable holiday feast is in the sides, and these vintage favorites are true comfort food classics. From delicious cornbread and creamy sweet potatoes to cranberry sauce and savory stuffing, these side dishes bring warmth, tradition, and a touch of home to every holiday table.

Sweet Potato Casserole

Grandma’s Bread Stuffing

Sweet Potato Casserole

Cranberry Sauce

Old-Fashioned Cornbread

Desserts

No holiday meal is complete without a few sweet treats, and Grandma’s dessert recipes never disappoint. Think buttery cookies decorated with sprinkles, custard pies, and old-fashioned cakes that make the whole house smell like Christmas. These desserts are pure nostalgia, simple, homemade, and made with love.

Grandma Elizabeth's Coconut Custard Pie

Grandma Elizabeth’s Cobbler

Peanut Butter Balls

Grandma Elizabeth’s Coconut Custard Pie

Grandma Elizabeth’s Applesauce Cake

Coconut Cake

Grandma Elizabeth’s Magic Fruit Cake

No Bake Choc Oat Cookies

Old-Fashioned Thumbprint Cookies

Grandma Elizabeth’s Oatmeal Cake

Butter Cookies with Sprinkles

Jello Mold

Orange Balls

There’s a reason Grandma’s recipes never go out of style. They’re made with simple ingredients, a little patience, and a whole lot of love. As you stir, bake, and taste your way through these vintage holiday favorites, we hope they bring back sweet memories and help you create new ones around your own table. After all, the best part of any recipe isn’t just the flavor, it’s the traditions that get passed along with every bite.

Sweet Potato Pie

Today we're bringing you a holiday favorite just in time for Thanksgiving. This dairy-free version of sweet potato pie is rich, comforting, and perfectly spiced. It's sweet enough to satisfy your holiday cravings but balanced with just the right touch of cinnamon, nutmeg, and vanilla. Whether you’re serving it to family, friends, or a table full of guests, this classic Southern dessert is sure to become a cherished part of your Thanksgiving traditions.

Sweet Potato Pie

1 pound sweet potatoes

1/2 cup butter (dairy free)

1/2 cup brown sugar

1/2 cup granulated sugar

1/2 cup canned coconut milk

2 eggs

1 tsp vanilla extract

1/2 tsp ground cinnamon

1/2 tsp ground nutmeg

pinch salt

1, 9-inch unbaked pie crust

1. Preheat oven to 400 degrees F and line a rimmed baking sheet with foil.
2. Prick the sweet potatoes several times and place them on your prepared baking sheet.
3. Bake for 45-60 minutes, or until the sweet potatoes are very tender.
4. Reduce the oven temperature to 350 degrees F.
5. When the sweet potatoes are cool enough to handle, cut them open and scoop all of the flesh into a mixing bowl.
6. Add the butter and beat with a hand mixer until smooth. Add brown sugar, granulated sugar, coconut milk, eggs, vanilla, cinnamon, nutmeg, and salt. Beat with the hand mixer on medium speed until the mixture is smooth.
7. Pour the filling into the unbaked pie crust.
8. Bake for 55-60 minutes, or until a knife inserted into the center of the pie comes out clean. The pie will puff up a bit like a souffle and sink a bit as it cools.
9. Let the pie cool completely at room temperature (about 2 hours). Then refrigerate until set, at least 2 hours or overnight.

Notes:

If you prefer more spice, you can add 1/4 teaspoon ground ginger and 1/8 teaspoon ground cloves when adding the spices in step 6.

I use the No Roll Press in the Pan Pie Crust paired with this pie filling.

Try to get a cutie-patootie like my youngest son Jaxon to help you make your Thanksgiving pies! Shown here are other Harris Sisters' favorites left to right: Grandma Elizabeth's Coconut Custard Pie, Sweet Potato Pie (this recipe), and Tarheel Pie.

Once your sweet potato pie is out of the oven, you’ll know why this dessert has been a Thanksgiving favorite for generations. This dairy-free version is just as creamy and flavorful as the classic, so everyone at the table can enjoy a slice without missing a thing. Serve it warm or chilled, either way, it’s pure comfort in every bite. As you gather around the table this holiday season, let this pie be a reminder of the simple joys of baking, sharing, and making memories with the people you love most.

Are you a sweet potato super-fan? Give these other Harris Sisters' favorites a try for Thanksgiving:

• Sweet Potato Pecan Bread
• Sweet Potato Casserole

The Best Halloween Treats and Recipes in One Roundup

Growing up, Halloween wasn’t just about the candy. To us, it was about making your own homemade costumes from what you could find around the house, wearing your costume to school for a full day of celebration, and the occasional Raisin Creme Pie plunked into the bottom of your goodie bag on Halloween night.

While Halloween celebrations may have grown bigger, that just means more reasons to whip up tasty treats and celebrate. So The Harris Sisters are stirring up a little magic in the kitchen.

This year, we’ve pulled together some of our favorite Halloween-inspired recipes from past posts that our readers loved most. Think of it as our own little recipe spell book that's full of comforting flavors, nostalgic bites, and a touch of whimsy that’ll take you back to the good old days while keeping things fun for today’s celebrations.

Whether you’re planning a party spread, packing up treats for the kiddos, or just looking to indulge in a cozy night at home, this roundup is full of inspiration. Click through the links, revisit some of our tried-and-true favorites, and maybe discover a new tradition to add to your Halloween lineup.

Spooky Sweets 

Let's start out with the real star of Halloween - the sugary sweets! Sure to impress, these cakes, cookies, and bars will fly off your party table like a witch into the night.

Halloween Butter Cookies with Sprinkles

Halloween M&M Cookie Bars - These chewy cookie bars are the best and they're so festive with Halloween colored M&Ms.

Halloween Butter Cookies with Sprinkles - This vintage butter cookie recipe can be made for any holiday but when you add Halloween cookie cutters and sprinkles, they come out awfully cute for spooky season.

Chocolate Peanut Butter Fudge Cake - This decadent dessert is a real showstopper and you can decorate it with Reese's Pieces or Halloween M&Ms for a Halloween party.

Oreo Dirt Cake - Make this recipe into a graveyard by preparing it in a larger baking dish with decorated cookies, gummy worms, and pumpkin candy!

Pumpkin Bread - One of our most visited recipes, this pumpkin bread does not disappoint and has all the flavors of the fall season.

Pumpkin White Chocolate Chip Cookies - This recipe is perfect for all you folks out there who love pumpkin spice flavor this time of year.

Pumpkin Crunch Cake - Another favorite for pumpkin lovers!

Earthquake Cake - The perfect black and white cake for a disaster-themed party.

Haunting Hors D'oeuvres

Add a pop of pumpkin orange magic to your party table with these appetizers and dips. They're the  perfect color for the Halloween season!

Pimento Cheese Pinwheels

Buffalo Chicken Dip - A fan favorite, this spicy chicken dip comes together in no time flat. Serve with your favorite tortilla chips. (And don't forget that sometimes you can find ghost shaped tortilla chips near Halloween!)

Pineapple Marmalade Brie - The pineapple marmalade gives this appetizer its orange hue for Halloween parties. If you're feeling really fancy, cut the puff pastry dough in strips and wrap the brie like a mummy before you bake it. Add some olives or small pieces of red peppers from your canape tray for eyes if you're feeling fancy!

Classic Cheese Ball - This vintage recipe is straight from our Aunt Gladys' kitchen, so you know it's a winner. We usually make it at Christmas, but the orange color is perfect for Halloween parties too.

Queso Dip - This queso is a healthier version, using real cheese and evaporated milk. It's just as easy to make as the Velveeta kind so give this one a try.

Baked Pimento Cheese Pinwheels - These cute little pimento cheese pinwheel sandwiches won't last long on your party table. Made with homemade pimento cheese and baked to perfection, they're sure to please!

Pineapple Habanero Pepper Jelly - Serve this orange pepper jelly as an appetizer with cream cheese on crackers or alongside your appetizer cheese tray as a complement to Havarti, gouda, fontina, or goat cheese.

Bewitching Beverages

What's brewing in your cauldron? Whip up some of these magic potions for your Halloween party. 

Halloween Witch's Brew

Crockpot Witch's Brew - This recipe makes an entire cauldron (crockpot) of spiced apple cider, so it's perfect to serve up at your next Halloween party.

Non-Alcoholic Party Punch - This vintage punch recipe is a fan-favorite and is perfect for Halloween parties if you make it purple or orange!

Happy Hallo-WINE! - Which Halloween candy pairs better with a Moscato? Which pairs better with a Cabernet? We've tasted 5 wines with 11 types of candy for you and provided our thoughts on the pairings so that you have all the details!

As we wrap up this little collection of recipes, it’s hard not to notice how much Halloween has grown since the good old days. What used to be an evening of trick-or-treating and a few homemade goodies has turned into full-blown celebrations, complete with over-the-top decorations, themed parties, and enough candy to fill a cauldron. 

But no matter how elaborate the holiday has become, the heart of it is still the same: gathering with the people you love, making memories, and sharing a few sweet treats along the way. We hope these recipes bring a touch of nostalgia to your kitchen while adding a little extra sparkle to your celebrations this year.

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

Blackberry Jelly

There’s just something about September that feels like the perfect time to bring out the mason jars, dust off the canning pot, and savor the last fruits of summer. For us, nothing says changing seasons quite like the sweetness of fresh blackberries. This Blackberry Jelly recipe is simple, nostalgic, and just the right way to hold onto those end-of-summer flavors while welcoming crisp autumn mornings. Spread it on a warm biscuit, drizzle it over pancakes, or tuck it away as a thoughtful homemade gift. 

This jelly recipe specifically calls back to The Harris Sisters' childhood when we would pick blackberries on our great-grandparents' farm. When I started growing a little blackberry patch in our backyard, I knew exactly what I wanted to make with our first harvest. And I'm sharing that recipe with you today.

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 Blackberry Jelly. 

Blackberry Jelly for Canning

To Make Juice

4 cups blackberries

4 cups water

To Make Jelly

3 3/4 cups of juice

1.75 oz powdered pectin

4 1/2 cups sugar

1/2 Tbsp butter (optional)

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

1 piece of food grade cheese cloth

1. Make Juice: Wash the blackberries and put them in a large pot with the water. Mash the fruit and cook for 20 minutes on medium-medium/high heat, stirring occasionally to make sure the fruit doesn't stick to the bottom.
2. Line a colander with cheesecloth and strain out the juice. Save the juice and discard the seeds and skins.
3. Make Jelly: Put the juice, pectin, and butter (if you are using it) back into the large pot. Bring it to a full rolling boil on high heat, stirring constantly. 
4. Add all of the sugar and return to a boil. Boil for exactly 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.
5. Ladle hot jam into hot jars, leaving 1/4-inch head space. 
6. Follow water bath canning directions to complete the canning process. Process Blackberry Jelly 10 minutes. 
7. Recipe yields 6-8 half pint jelly jars. (I ended up with 7.)

Notes:

I used hand-picked blackberries for this recipe, but you can use wild or store-bought blackberries too. Just make sure your measurements are the same when you start.

If you want to separate making juice and making jelly onto different days, refrigerate the strained juice until you are ready to make the jelly. It will take a little longer to bring the mixture to a boil because you are starting with refrigerated liquid in Step 3.

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. 

As the seasons shift and September brings its cooler mornings, there’s something special about capturing the taste of summer in a jar. This Blackberry Jelly is more than just a recipe, it’s a sweet reminder of Southern traditions, simple pleasures, and the comfort of homemade goodness. Whether you’re enjoying it now or tucking jars away for holiday gifts, we hope this jelly brings a little Southern sweetness to your table all season long. 

If You Give a Kid a Cooking Challenge: 12 Easy Recipes for College Students

My oldest son Aidyn moved off campus this semester. As a college freshman, he had the convenience of eating either at the cafeteria or at one of the many on-campus restaurants through his college meal plan. This summer, my goal was to teach him a few simple recipes that he could make for himself without spending a lot of time in the kitchen. 

Easy Recipes for College Students

We are sharing these recipes because they are serving a specific purpose: to teach a young adult basic kitchen skills while also making sure he can feed himself at college without eating at a fast-food restaurant for every meal. And these types of recipes may be helpful to other young adults too! 

How it started . . .

What does that mean? It means that a lot of the recipes use canned or frozen vegetables, canned soup, quick rice, etc., to get a simple meal on the table quickly.

These recipes aren’t for seasoned cooks. They’re for beginners and specifically include shortcuts for a kiddo who just learned how to cut an onion. But, if you’re looking for some new ideas for recipes that you can make for a quick weeknight dinner, then these recipes might be for you too!

How it's going . . . 

This is the same kiddo who started baking cakes for charity when he was in middle school as a volunteer activity. So does he already know how to read a recipe? Yes! How to make desserts? Also yes! He just needed a little direction to move into making a full-blown meal for himself. And I’m super proud of what we accomplished this summer.

What Basic Kitchen Skills Should a College Student Know?

These recipes will give you the opportunity to review simple cooking skills. And while they may seem very basic to you, they may seem daunting to a teen or young adult who has never tried them before. Once your kiddo has mastered these skills, they can move on to more complicated recipes later in life.

• Boiling vs. simmering
• Browning ground meat
• Chopping vegetables
• Cracking eggs
• Ingredient substitutions (listed with recipes, if applicable)
• Marinating meat
• Measuring ingredients
• Preheating an oven
• Reading and following a recipe
• Sauteing vegetables
• Setting a timer
• Using a crockpot
• And more!

Making Loaf Pan Lasagna

What Types of Recipes Are Included in This Cooking Challenge?

This Cooking Challenge includes three recipe categories: crockpot recipes, casserole recipes, and one pot recipes. Each category includes four easy-to-make recipes that have quick prep times and have a minimal number of ingredients (minus pantry staples like oil and spices). And they all provide enough leftovers for one person to have a few extra meals or to share with roommates and friends. At the end of the Cooking Challenge, he had 12 recipes under his belt that he can rotate through for the school year:

If You Give a Kid a Crockpot (Dump and Go Dinners)

• Pizza Fondue
• Crockpot BBQ Chicken
• 15 Bean Soup
• Crockpot Pineapple Teriyaki Chicken

If You Give a Kid a Casserole Dish (Classic Comfort Food)

• Loaf Pan Lasagna
• Chicken Cobbler
• No Peek Chicken & Rice Casserole
• Upside-Down Pizza Casserole

If You Give a Kid a Cooking Pot (One Pot Meals)

• One Pot Taco Soup
• One Pot Chicken and Dumplings
• One Pot Easy Two-Bean Chili
• One Pot Taco Pasta

Making One Pot Chicken and Dumplings

Join The Harris Sisters Cooking Challenge for College Students

We'd love for you and your college student to join us on this Cooking Challenge. Together, let’s teach your college student the basic kitchen skills they need, so they can enjoy cooking for themselves. It’s not just about meals. It’s about giving them a foundation to feel confident in the kitchen and to build lasting habits for a healthier lifestyle. Let’s make this journey a little easier, together.

Simply choose a recipe above to get started. Walk them through it once, and before you know it, they’ll be cooking that recipe on their own. It's that simple! 

Be sure to Pin this post so you can easily come back to the full recipe series. And when they finish their first dish? We’d love to hear how it went. Those first kitchen wins are worth celebrating!

If You Give a Kid a Cooking Pot: One Pot Taco Pasta

Over the next several weeks, we'll be bringing you recipes for beginning cooks designed to teach basic cooking skills. So be on the lookout for all the recipes in the series. Today's recipe is part of the Cooking Challenge series.

This nostalgic dish is a twist on the hamburger helper you used to love as a kid. Just as simple to make, this creamy Taco Pasta with ground beef, vegetables, and cheese is prepared in one pot in less than 30 minutes, making your weeknight dinner easier than ever. 

One Pot Taco Pasta

1 pound ground beef

1 medium onion, diced

15 oz. can tomato sauce

10 oz. can Rotel, undrained

15 oz. can black beans, rinsed and drained

15 oz. can corn, drained

2 cups beef broth

1 packet taco seasoning

8 oz. elbow macaroni, uncooked

1 cup shredded cheddar cheese

1. In a large saute pan, brown the ground beef over medium high heat, breaking it up with a spoon. Drain off any excess grease.
2. Dice the onion, add it to the pan and cook until softened, about 3-5 minutes.
3. Add the tomato sauce, Rotel, black beans, corn, beef broth, and taco seasoning. Stir to combine.
4. Add the uncooked elbow macaroni, ensuring it’s submerged in the liquid. Add more beef broth or water if needed.
5. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until the pasta is cooked through and the liquid has been absorbed into the pasta. Stir occasionally to prevent sticking and test noodles.
6. Remove from heat and stir in the shredded cheddar cheese until melted.
7. Let cool for 5 minutes before serving.

You Can Get with This or You Can Get with That (Recipe Substitutions):

• Substitute ground turkey or chicken instead of ground beef.
• Substitute chicken broth or veggie broth for the beef broth.
• Substitute your favorite beans for the black beans.
• Reduce sodium by choosing a low-sodium taco seasoning.
• Substitute shell, rotini, or penne pasta for elbow macaroni, just make sure to adjust the amount of broth in the recipe, if needed.
• Substitute your favorite cheese for the cheddar cheese.
• Serve with hot sauce, sour cream, or guacamole, if desired.

This Is How We Do It (Kitchen Skills You'll Learn in This Recipe):

• Boiling vs. simmering
• Browning ground meat
• Chopping vegetables
• Measuring ingredients
• Reading and following a recipe
• Setting a timer

Mama Said Knock You Out (Prep Ahead for Easy Dinners):

If you have leftover taco pasta you want to freeze, put the taco pasta into individual airtight containers. It will keep well for up to two months.

When you are ready to serve, take the container out of the freezer and let it thaw in the refrigerator overnight. Reheat in the microwave.

If You Give a Kid a Cooking Challenge

This recipe is part of the three-part If You Give a Kid a Cooking Challenge recipe series. These recipes are designed to: 

• be easier to make
• have a minimal number of ingredients (minus pantry staples like oil and spices)
• be quick to prep 
• make enough for one person to have leftovers for a few days

Make sure to visit the main post to see all of the recipes in the series.