Charlotte Shares

Turkey Tetrazzini

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Leftover turkey is not just for sandwiches y’all. Although, a turkey sandwich on white bread with mayo, cranberry sauce, and lettuce is delicious, my Turkey Tetrazzini is even better. It’s my favorite way to use up leftover turkey because this dish uses many ingredients that you will most likely have leftover from your celebrations. To name a few…cream cheese, fresh herbs, celery, and onions. I don’t know about y’all but I always still have a fridge full of these ingredients. Consider this a “clean the fridge out” kind of casserole that also tastes fancy and incredible.

Let’s Make It!

This recipe starts with melted butter which is the best beginning I could possibly think of. You sauté onions, celery, mushrooms, and carrots in the butter until they are soft. Next add flour to make a roux (remember we have discussed these many times-easy peasy!). Then just add chicken or turkey broth and let it thicken up. Parmesan and cream cheese are added next to create the creamiest sauce. After that, stir in frozen peas, shredded or diced turkey, fresh herbs, cooked spaghetti and pour into a casserole dish. Sprinkle with parmesan/panko mixture and bake. It is SO good. It reminds me a fancier version of my Chicken Spaghetti. And yes, this would also work with leftover chicken.

What if I told you that you could FREEZE it? Yep! You can easily freeze Turkey Tetrazzini for up to 3 months. It makes a 9×13 which is a lot so you can also divide into two smaller pans and have two dinners waiting in the freezer for a busy night. Just make sure to thaw at least halfway before baking.

Make Turkey Tetrazzini Anytime

You don’t have to wait for Thanksgiving to make Turkey Tetrazzini. You can make it anytime! I needed “turkey leftovers” to make this for y’all so I bought a whole turkey breast and roasted it with herb butter. Then I just diced it up for the tetrazzini. It was worth the extra effort of cooking the turkey JUST to make this casserole. My whole family loves it so much!

Herb Roasted Turkey Breast

I am honestly excited for YOU to make this with your Thanksgiving leftovers because I am 100% confident that you’ll love it. I don’t always want a casserole the day after eating a big Thanksgiving meal so I like to pop it into the freezer for another day. Makes all the benefits of going through the work of cooking a turkey last even longer! Don’t let the ingredients list fool you. This is easy to make and remember…we are cleaning out the fridge!

I hope you all have a wonderful Thanksgiving and take time to reflect on the good that is happening all around us. 2020 has been hard but there’s always something to be grateful for if we choose to focus on the positive. I am so grateful for YOU! Thank you for following along, making my recipes, sharing my recipes, and supporting me in so many ways!

Sponsored post for Lee’s Marketplace. Items on sale the weeks of Nov 17-30: turkey, yellow onions, celery, flour, chicken broth, cream cheese, Panko, parmesan

Turkey Tetrazzini

Turkey Tetrazzini

Charlotte Hancey
Creamy homemade sauce full of fresh vegetables and herbs. Mix with cooked spaghetti and leftover turkey (or chicken) for the most comforting, delicious casserole.
0 from 0 votes
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Prep Time 40 mins
Cook Time 30 mins
Total Time 1 hr 10 mins
Course Main Course
Servings 8

Ingredients
  

  • 6 tablespoons butter, divided
  • 1/2 cup yellow onion, diced
  • 3/4 cup carrots, diced
  • 1/2 cup celery, chopped
  • 8 oz button or cremini mushrooms, sliced
  • 3/4 teaspoon kosher salt
  • freshly ground black pepper, to taste
  • 1/2 cup all-purpose flour
  • 4 1/2 cups chicken or turkey broth
  • 4 oz cream cheese
  • 1 cup parmesan, divided
  • 2 tablespoons fresh herbs, any combo-rosemary, sage, thyme, parsley
  • 8 oz thin spaghetti, cooked and drained
  • 3 cups cooked turkey (or chicken), diced or shredded
  • 1 cup frozen peas
  • 1/2 cup Panko breadcrumbs

Instructions
 

  • Preheat oven to 350°. Prepare a 9×13 casserole dish by coating with cooking spray.
  • In a large deep skillet or tall stock pot, melt 4 tablespoons butter over medium heat. Add onions, carrots, celery and mushrooms then cook until softened. Add salt and pepper.
  • Sprinkle vegetables with flour and stir until they are coated. Slowly whisk in broth and increase heat to medium-high. Bring to a low boil and continue stirring until thickened, about 4-5 minutes. Turn heat off then add cream cheese and 3/4 cup parmesan. Stir until cheese is melted.
  • Add herbs, cooked spaghetti, turkey, and peas to the sauce then stir to combine. Pour into casserole dish.
  • Melt remaining 2 tablespoons butter and pour into a small bowl with Panko and remaining 1/4 cup parmesan. Mix together then sprinkle over top of the casserole.
  • Bake uncovered for 30-40 minutes or until bubbly and lightly browned on top.
Keyword casserole, freezer meal, thanksgiving, turkey
Tried this recipe?Let us know how it was!

Sweet & Spicy Jalapeno Cranberry Sauce

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I’ve made a lot of homemade cranberry sauces over the years and never loved them. They were either too tart, had too much orange, or just boring. Some years I just grab the canned stuff! Yes I’ll admit that. However, last year I threw a jalapeno in my homemade concoction and finally got a winner. My Sweet & Spicy Jalapeno Cranberry Sauce is the last recipe I’ll ever try for homemade cranberry sauce. Once you make it, you’ll feel the same. Adding the spice and a little bit of ground ginger is what did it for me. You have to make this for Thanksgiving!

Not only is this a beautiful dish, it’s easy and fun to make. I love cooking the whole, fresh cranberries and hearing them pop as they heat up. The first time I made it, I only added one jalapeno and it just wasn’t enough spice. I’m a wimp too with spice so trust me when I say you need two jalapenos! Definitley remove the seeds and ribbing though or it might be too spicy. The orange juice and zest add the tang and the sugars add just the right amount of sweet. I also love the addition of ground ginger because it adds another spicy, flavorful element.

Sweet & Spicy Jalapeno Cranberry Sauce – Simple and Beautiful

It’s so easy to make! Just throw everything into a large saucepan and cook for 20 minutes. Then pour it into a dish with a lid, pop it in the fridge, and it will thicken up perfectly as it cools. You can make this yummy Sweet & Spicy Jalapeno Cranberry Sauce up to a week in advance. Also, IF you have leftovers, mix it with some cream cheese for the most delicious dip! It’s even better than “cranberry salsa” if you’ve ever had that.

My goal with creating this recipe was to come up with a homemade cranberry sauce that wasn’t just decoration on a Thanksgiving table. I wanted it to be on equal playing field as the Green Bean Casserole or Stuffing. A sauce that gets EATEN for once! This recipe absolutely meets the goal and I guarantee this will be smothered on everyone’s pile of turkey at your table.

Speaking of turkey, stay tuned for next week because I have the most amazing casserole for you to make with your leftover turkey. Make sure to buy a big one because you’re going to want to make it!

Sponsored post for Lee’s Marketplace. Items on sale the week of November 17-30: Fresh cranberries, brown sugar, granulated sugar, ground ginger, salt

More Thanksgiving Recipe Ideas

I have several recipes here that would be perfect for your Thanksgiving celebrations. Hope you all have a wonderful, delicious holiday!

Butternut Squash & Bacon Mac N Cheese – Defintely a WOW side dish!
Caramel Apple Cheesecake Trifle – My favorite apple dessert.
Loaded Pumpkin Blondies – The kids will love this one.
Pumpkin Banana Mousse Pie – Sophisticated pumpkin pie.
Southern Broccoli Rice Casserole – A staple on southern tables.
Rosemary Sweet Potato Hash – A lighter alternative to casserole.

Jalapeno Cranberry Sauce

Sweet & Spicy Jalapeno Cranberry Sauce

Charlotte Hancey
Jalapeno and ground ginger add the perfect kick to homemade cranberry sauce sweetened with orange, brown sugar, and white sugar.
5 from 2 votes
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Prep Time 15 mins
Cook Time 25 mins
Total Time 35 mins
Course Condiment
Servings 8

Ingredients
  

  • 12 oz Fresh cranberries
  • 2 jalapenos, seeded and diced small
  • 3/4 cup brown sugar
  • 1/4 cup granulated sugar
  • 1/2 cup fresh orange juice (about 2 oranges)
  • Zest of 1 orange
  • 1/2 cup water
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon kosher salt

Instructions
 

  • Add all ingredients to a large saucepan and heat to medium. Stir to combine. Cook, stirring, occasionally for 10 minutes. Reduce heat to medium low and simmer for an additional 10-15 minutes.
  • Transfer to a container with lid. Store in refrigerator up to one week. Sauce will thicken as it cools.

Notes

  1. If there’s leftover sauce, combine with cream cheese for a delicious dip! 
Keyword condiment, cranberry, jalapeno, thanksgiving
Tried this recipe?Let us know how it was!

Slow Cooker Beef Fajita Soup

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I love soup season so much! My brain has been overloaded with soup ideas too and I’m not mad about it. Ha! I just filmed my 28th live TV cooking segment and I’m still pinching myself that I have this opportunity. It lights my soul on fire and I just love it more than I can put into words. This time I shared my Slow Cooker Beef Fajita Soup and it was a hit with the hosts, crew, and producers. I love feeding them after my segment is over! Watch me make it here.

Getting ready to start!
Love cooking with my fellow Texas friend Reagan! We have done so many segments together!

I wish I had taken more pictures but with the YouTube video, you can watch the process instead. It’s the easiest soup to make! First, you cook the onions and bell peppers, then add the beef stew meat and garlic. Once that is browned you add to the slow cooker along with all the other ingredients and turn on your slow cooker. That’s it! We don’t skimp on the spices either because I wanted this to be a flavor explosion. Lots of chili powder, cumin, garlic powder, onion powder, and paprika make it taste just like fajitas.

Top it Off and Serve it Up!

Once the Slow Cooker Beef Fajita Soup is done, you can’t just eat it as is because the toppings literally take it over the top! We love to add diced avocado, cheddar cheese, sour cream and fresh cilantro. Then I warm up some flour tortillas, slather them in butter, and dip them in the soup. My mouth is seriously watering typing this! It is to die for! I really like using the raw “Tortilla Land” flour tortillas that are found in the refrigerated section of the grocery store.

You’re going to love this soup! It’s similar to my Slow Cooker Chicken Tortilla Soup but with beef and bell peppers. I can’t believe I just now thought of it! Dipping the tortillas in is a must too! Can’t wait for you to make it and let me know what you think. Enjoy!

Beef Fajita Soup

Slow Cooker Beef Fajita Soup

Charlotte Hancey
All the flavors that you love from beef fajitas made into an amazingly delicious, easy to make soup! Top it off with avocado, cheddar cheese, sour cream and fresh cilantro. Then dip freshly warmed flour tortillas in for the perfect bite!
5 from 1 vote
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Prep Time 25 mins
Slow Cook 6 hrs
Total Time 6 hrs 25 mins
Course Main Course
Cuisine Mexican
Servings 8

Equipment

  • Slow Cooker

Ingredients
  

  • 1 tablespoon canola or vegetable oil
  • 1 bell pepper, chopped
  • 1 yellow onion, chopped
  • 2 lbs beef stew meat
  • 3 cloves garlic, minced
  • 32 oz low sodium beef broth
  • 1 can (15 oz) diced tomatoes, undrained
  • 2 cups frozen corn
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon cayenne
  • 2 teaspoons kosher salt
  • freshly ground black pepper, to taste

For Topping and Serving:

  • Shredded cheddar cheese
  • Sour Cream
  • Diced Avocado
  • Fresh Cilantro
  • Flour Tortillas, warmed (for dipping)

Instructions
 

  • Heat a large nonstick skillet to medium-high. Add oil then add bell pepper and onion. Cook for 5 minutes or until softened. Push vegetables to the sides of the pan, increase heat a little, then add stew meat. Cook, stirring often, until meat is browned on all sides. Add garlic, stir, and cook for one minute. 
  • Turn off heat and pour meat mixture into a slow cooker. Add beef broth, diced tomatoes, corn, chili powder, cumin, paprika, Cayenne, onion powder, garlic powder, salt, and pepper. Stir to combine. 
  • Cook on high for 3 to 4 hours or low for 6 to 7 hours. Before serving, taste and add more salt if desired. Serve in bowls with warmed tortillas on the side and toppings of choice.

Notes

 
  1. Add 1 can of drained and rinsed black or pinto beans if desired. 
 
 
Keyword beef, fajitas, slow cooker, soup, Tex-Mex
Tried this recipe?Let us know how it was!

Pumpkin Banana Mousse Pie

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November is here and Thanksgiving is just around the corner. This has me thinking about pie of course! Growing up I hated most pies and especially pumpkin and pecan. Now I love them both! Another favorite pumpkin dessert are my Loaded Pumpkin Blondies. Make those if you haven’t! I have been very excited to share this Pumpkin Banana Mousse Pie with y’all. I tore it out of a magazine over 10 years ago and have made a few changes to it that I love. I just can’t leave recipes alone! This pie is so unique and is definitely on my list of favorites. Think of it as a fancied up version of a pumpkin pie. The holidays are the perfect time for fancy!

This pie was originally a tart but I don’t own a tart pan and think that a pie is much more universal. I changed the crust recipe to fit a pie better and it’s a perfect, classic graham cracker crust.

Pumpkin Banana Mousse Pie

Double Boiler Method

If you’ve never made a double boiler, don’t panic. It’s so so easy to do! This is also a great cooking skill to learn especially if you ever want to melt chocolate the right way instead of scorching it in the microwave. Just fill a medium-sized sauce pan with water about 1/3 of the way then heat to a simmer. Next, just place a metal or other heat-proof bowl on top and VOILA, you have yourself a double boiler. It is a gentle cooking method that is a must with this yummy mousse filling.

No judging my messy stovetop! Ha!

Making the Filling

After the double boiler is going, you start the pumpkin filling. It is a little more involved than a traditional pumpkin pie because you’re going to create a light, fluffy luxurious texture that is SO much better.

Also, you get to practice another essential cooking skill with this Pumpkin Banana Mousse Pie which is tempering. If you’ve never heard of it, tempering is a technique used to blend raw eggs into hot mixtures. If you just added the eggs directly to the hot pumpkin mixture, you’d scramble the eggs and well, that would be disgusting. Yuck! You have to prepare the eggs by adding a little of the hot mixture to them first. This will warm them up slightly so they aren’t shocked (and cooked) when adding them to the main, hot mixture.

Pumpkin Banana Mousse Pie

One of the things that makes this so light and fluffy is the addition of gelatin. It gives it the light, mousse texture! Also, I love how the banana add a rich sweetness but doesn’t overpower the pumpkin flavor. The orange zest is just the right amount to add some brightness to the filling.

Once the pumpkin filling is complete, there’s one more step. Just whip up some real whipped cream and fold it into the pumpkin mixture to finish it off and lighten everything up. Next, pour into the crust and let it get happy in the fridge for at least 2 hours then enjoy.

Pumpkin Banana Mousse Pie – Perfect for the Holidays

Pumpkin Banana Mousse Pie

This deliciously unique pie is the perfect make-ahead dessert for Thanksgiving. With flavors like cardamom, orange zest, and banana, your family and friends are going to be saying, “What IS this pumpkin pie? I need the recipe!” I love recipes that leave everyone happy but also curious about unexpected flavors. I think if I had tried this version as a child, I would have loved pumpkin pie because of the texture difference. My Pumpkin Banana Mousse Pie is light, fluffy, and simply delightful. Prepare to add a new favorite pie to your list. You have a list don’t you?!?

Sponsored post for Lee’s Marketplace. Items on sale the week of November 10-16: Graham crackers, sugar, brown sugar, cinnamon, nutmeg, butter, canned pumpkin, eggs, heavy cream

Pumpkin Banana Mousse Pie

Pumpkin Banana Mousse Pie

Charlotte Hancey
It's time to fancy up your pumpkin pie! The mousse filling is light, fluffy and incredibly delicious. The unique combination of flavors with the pumpkin such as banana, cardamom, and orange zest make this pie extra special.
0 from 0 votes
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Prep Time 45 mins
Cook Time 10 mins
Chill Time 2 hrs
Course Dessert
Servings 8 slices

Ingredients
  

For the crust:

  • 1 1/2 cups graham cracker crumbs, (about 14 crackers)
  • 1/3 cup granulated sugar
  • 3/4 teaspoon ground cinnamon
  • 6 tablespoons butter, melted

For the filling:

  • 1/2 cup half-and-half
  • 1 can (15 oz) pumpkin puree
  • 3/4 cup brown sugar, packed
  • 3/4 teaspoon kosher salt
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon cardamom
  • 3 large egg yolks
  • 2 teaspoons unflavored gelatin
  • 1/4 cup cold water
  • 1 ripe banana, mashed well
  • 1/4 teaspoon orange zest
  • 1/2 cup heavy cream
  • 2 tablespoons granulated sugar

For serving:

  • Whipped cream

Instructions
 

  • Preheat oven to 350°.
  • To a medium bowl, add graham cracker crumbs, sugar, cinnamon and melted butter. Combine well then press into the bottom of a 9-inch pie dish along the bottom and up the sides. Place in oven and bake for 10 minutes. Set aside to cool.
  • For the filling, make a "double boiler" by placing a heat proof bowl over a saucepan of simmering water. Make sure the water doesn't touch the bottom of the bowl.
  • Add half-and-half, pumpkin, brown sugar, salt, cinnamon, nutmeg and cardamom to the bowl and stir to combine and until hot, about 5 minutes.
  • In another bowl, whisk the egg yolks. Stir 1-2 tablespoons of the pumpkin filling into the eggs to heat them (tempering). Then quickly whisk the egg mixture into the bowl with the hot pumpkin mixture.
  • Continue whisking for 4-5 minutes or until mixture is thickened. Remove from heat.
  • Dissolve the gelatin in 1/4 cup cold water. Whisk the gelatin into the (still hot) pumpkin mixture. Then add banana and orange zest and stir to combine. Set aside to cool.
  • Whip the heavy cream with an electric mixer (hand or stand) until soft peaks form. Add sugar and continue whipping until firm peaks form. Fold the whipped cream into the cooled pumpkin mixture then pour into the pie crust. Chill for at least 2 hours or overnight.
  • Serve with additional whipped cream.

Notes

  1. If you can’t find cardamom or need to omit, replace with ground cloves.
Keyword bananas, graham cracker crust, holidays, pumpkin, pumpkin pie, thanksgiving
Tried this recipe?Let us know how it was!

BBQ Cheddar Turkey Meatloaf Minis

by 2 Comments

Meatloaf in 30 minutes? Yes please! That’s how quick these muffin-sized mini meatloaves are and, of course, they are packed with delicious flavors. 15 minutes of prep and 15 minutes in the oven and my BBQ Cheddar Turkey Meatloaf Minis are ready to devour. Add some mashed potatoes and a veggie and it’s pretty much the perfect dinner.

Ground Turkey

I am a huge fan of ground turkey! My Turkey Apple Swedish Meatballs are a new family favorite and my Turkey Burgers are honestly the best I’ve ever had. One reason I’m such a fan is that the meat is leaner and healthier. It also has a mild flavor that can take on any variety of ingredients. I prefer the 85% for formed patties like burgers, meatballs, or meatloaf. The leaner ground turkey I use when I need to cook and crumble it like with tacos, spaghetti, etc.

The mixture for the meatloaf comes together so quickly! Just add eggs, breadcrumbs, diced fresh onion, Worcestershire sauce, seasonings, cubed cheddar, and a drizzle of your favorite BBQ sauce. Scoop and add to muffin tins then it’s ready to bake!

Takes only 15 minutes to get these ready to bake!

How to Serve the BBQ Cheddar Turkey Meatloaf Minis

We like to eat these with mashed potatoes and green beans. It’s the easiest dinner for weeknights and everyone loves this meal so much. My recipe makes 18 BBQ Cheddar Turkey Meatloaf Minis which is a lot. Y’all know I like to cook once and eat twice or even three times. These make great food prep for the week! Between my husband and I taking them to work for lunch, they don’t last long. If you do need to half the recipe, it should be pretty easy to do.

I love how the cheese melts perfectly throughout and pairs so well with the BBQ sauce and other seasonings. I actually prefer these BBQ Cheddar Turkey Meatloaf Minis over basic meatloaf with ground beef. You just can’t go wrong with a recipe like this. It’s bursting with delicious, classic flavors and so easy to love!

Sponsored post for Lee’s Marketplace. Items on sale the week of November 3-9: Ground turkey, eggs, breadcrumbs, dried parsley flakes, Worcestershire sauce, cheddar, BBQ sauce

BBQ Cheddar Turkey Meatloaf

BBQ Cheddar Turkey Meatloaf Minis

Charlotte Hancey
Meatloaf in 30 minutes! Ground turkey is mixed with classic herbs and seasonings, flavorful breadcrumbs and cheddar cheese. Your favorite BBQ sauce tops off these tasty mini meatloaves. They are a snap to make and easy to love!
5 from 3 votes
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Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Main Course
Cuisine American
Servings 18 muffins

Ingredients
  

  • 2 lbs ground turkey
  • 1 egg plus 1 egg white
  • 3/4 cup seasoned breadcrumbs, Italian or Garlic Herb
  • 1/4 cup onion, diced small
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon garlic powder
  • 1 1/2 teaspoons dried parsley flakes
  • 1 teaspoon kosher salt
  • freshly ground black pepper, to taste
  • 6 oz cheddar cheese, cubed small
  • 1/2 cup BBQ sauce
  • Cooking spray

Instructions
 

  • Preheat oven to 400° F. Spray cups of two muffins tins with cooking spray and set aside.
  • Add turkey, egg, breadcrumbs, onion, garlic powder, parsley, salt, pepper, and Worcestershire to a large bowl. Mix well (I used gloved hands).
  • Add cubed cheddar and mix.
  • Using a large cookie scoop or spoon, add about 1/3 cup meat mixture to muffin tins. Drizzle tops with BBQ sauce. Should make about 18 mini loaves.
  • Bake for 15 minutes or until internal temperature reaches 165°. Serve immediately.
Keyword BBQ sauce, ground turkey, meatloaf, sharp cheddar, turkey
Tried this recipe?Let us know how it was!

Bacon Cheeseburger Soup

by 3 Comments

Now that you’ve read the title, I have your attention don’t I? I mean, who doesn’t love a bacon cheeseburger? Who doesn’t love hot, comforting soup in the fall? Perfect combination! My Bacon Cheeseburger Soup is a family favorite and kind of amazing if I do say so. I’ve been thinking about it for weeks and working on the best combo of ingredients that tasted as “cheeseburgery” (new word I just made up!) as possible. I also wanted to create the simplest process that would still result in creamy, savory deliciousness. I think I nailed it!

You start with crisping the bacon then you cook the ground beef. What percentage of fat should you buy for ground beef? It really depends on what you’re cooking. If I was making a cheeseburger, I’d buy 80-85% lean for a juicer patty, but for a soup I prefer leaner. Why? Because I hate draining the grease! If you use leaner ground beef, then you probably won’t have much grease to drain, if any. Either will work great for this soup, though.

Making the Roux

Y’all know by now that I use a roux in many of my recipes because I’m not a big fan of cream based soups. It sounds fancy but is a crucial skill to learn when cooking! What is a roux? It’s a mixture of fat and flour used to thicken sauces. Once you have learned to make one, you’ll feel like a rockstar home chef and feel so much more confident in the kitchen.

Two simple ingredients to make this roux.
Not the best picture but I wanted you to see what the “paste” looks like when you’re ready to add it to the soup.

For my Bacon Cheeseburger Soup, I needed it to be thicker and creamy so a roux was essential. It literally took me about 3 minutes to make the roux and add it to my soup! Just melt the butter, add flour, whisk for a minute, then stir into the soup. The soup thickened right away and I was really happy that it worked so well. Then just add the milk, cheese, and bacon and you’re ready to serve. Moral of the story, don’t be scared of making a roux. It’s so so easy!

Perfect for Halloween

If you’re lucky enough to live near a Lee’s Marketplace, make sure to grab some of their adorable pumpkin bread bowls for my Bacon Cheeseburger Soup. I can’t stand how cute they are! They are perfect for Halloween! Also, when it comes to “Halloween food” do not stress! You don’t always need to go to the efforts of making a meatloaf look like a zombie face. Just add some plastic spiders to whatever you’re making, and call it good!

Bread bowls or not, this soup would be the best thing to make for your family on Halloween. It’s kid-friendly and such a crowd pleaser! My husband declared this his new favorite soup so it will be on repeat all year long at my house. I know you’ll love it too!

Sponsored post for Lee’s Marketplace. Items on sale the week of October 27-November 2: ground beef, sharp cheddar, potatoes, beef broth, bacon, flour, milk

Bacon Cheeseburger Soup

Bacon Cheeseburger Soup

Charlotte Hancey
Crispy bacon, ground beef, sharp cheddar, and onions are combined with vegetables and a creamy broth for the most comforting, delicious soup.
5 from 3 votes
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Prep Time 30 mins
Cook Time 45 mins
Total Time 1 hr 15 mins
Course Soup
Cuisine American
Servings 6

Ingredients
  

  • 1/2 lb bacon, cut into 1/2 inch pieces
  • 1 lb ground beef
  • 1 cup onion (yellow or white), diced
  • 2 cups potato, diced
  • 1 cup carrots, diced
  • 1 teaspoon ground mustard
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 32 oz beef broth (low sodium)
  • 4 tablespoons butter
  • 1/3 cup all-purpose flour
  • 2 cups milk, 2% or whole
  • 4 cups sharp cheddar cheese, divided
  • Bread bowls for serving, optional

Instructions
 

  • Heat a large dutch oven or stock pot over medium-high. Add bacon and cook until crisp. Drain and set aside.
  • Add ground beef to the same pan. Crumble and cook until browned. Drain grease if needed.
  • Add onions, potatoes, carrots, ground mustard, paprika, garlic powder, onion powder, salt and pepper to the ground beef. Stir to combine. Add beef broth, stir, and cover. Reduce heat and simmer for 30 minutes or until potatoes and carrots are tender.
  • In a small saucepan or skillet, melt butter. Add flour and whisk to form a roux or paste. Add to soup and quickly stir until combined well (Use a wide whisk if possible).
  • Increase heat to medium, add milk, and stir for a few minutes. Add 3 cups of cheese and stir until melted. Add bacon and stir.
  • Serve immediately. Top individual servings with remaining cheese.

Notes

  1. Cook 1 lb of bacon (instead of half) and use the extra for topping individual servings if desired.
  2. Add fresh, diced jalapeno if you want some spice. 
Keyword bacon, cheeseburger, ground beef, sharp cheddar, soup
Tried this recipe?Let us know how it was!

Pumpkin Spice Hot Chocolate

by 2 Comments

PS Hot Chocolate

My family and I just spent five magical days in beautiful Island Park, Idaho. We stayed at a friend’s cabin and had the best time playing games, exploring nearby Yellowstone Park, eating lots of yummy food, and relaxing. It was just what we all needed because we have been so busy since school started.

My family!

It was so gorgeous at our cabin and the surrounding areas but very COLD! The highs were in the mid 40s and the lows in the 20s. We even got caught in a snowstorm when we were in Yellowstone. It was the best!

Beautiful snow covered canyon in Yellowstone. That mist at the bottom is from a waterfall.

One of the reasons I was so happy about the cold was that it gave me the perfect excuse to test out my recipe for Pumpkin Spice Hot Chocolate. I had been thinking of it for weeks and had all the ingredients written down but hadn’t formed the recipe yet. I brought everything with me and tested it out after a cold day of exploring. It only takes 15-20 to make it which is helpful when you have freezing cold kids who are waiting for it!

The recipes I have always found for similar drinks use white chocolate with the pumpkin. I am a huge fan of pumpkin and chocolate together and wanted to try it out in a hot chocolate. My family and I loved it so much! This drink has the perfect amount of sweetness that combines so well with the pumpkin puree and pumpkin pie spice. My husband said it tasted like drinking pumpkin chocolate chip bread!

Only 7 Ingredients!

If you haven’t tried making homemade hot chocolate, now is the time. Mixes are great but homemade is always best. There are only 7 ingredients in my Pumpkin Spice Hot Chocolate and I bet you already have most of them on hand. It’s very quick and easy to make. Check out the instructions with only one paragraph! We topped ours with canned whipped cream, mini chocolate chips, and a sprinkle of pumpkin pie spice. So delicious!

As the days get colder, I hope you take the time to make this tasty, simple Pumpkin Spice Hot Chocolate. Drink it while cozying up to the ones you love! If you have teenagers like I do, maybe you’ll even get a hug when you serve this up! It’s always worth a try…

Sponsored post for Lee’s Marketplace. Items on sale the week of October 20-26: Food Club cocoa powder, semi sweet chocolate chips, mini chocolate chips, sugar, vanilla, whipped cream (canned spray)

PS Hot Chocolate

Pumpkin Spice Hot Chocolate

Charlotte Hancey
Perfectly sweet homemade hot chocolate is made even better with the addition of pumpkin puree and pumpkin pie spice. Finish it off with whipped cream and mini chocolate chips for the coziest, most delicious drink!
5 from 1 vote
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Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Drinks
Servings 6

Ingredients
  

  • 4 cups milk, 2% or whole
  • 1/4 cup unsweetened cocoa powder
  • 2/3 cup semisweet chocolate chips
  • 1/2 cup pumpkin puree
  • 3/4 cup granulated sugar
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 teaspoon vanilla

Toppings

  • Whipped cream, canned spray or homemade
  • mini chocolate chips

Instructions
 

  • Add all ingredients to a medium-sized sauce pan. Whisk to combine over medium heat for about 5-10 minutes. Stir often. Do not boil. Serve immediately with desired toppings.
Keyword hot chocolate, pumpkin, pumpkin spice
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Oven-Baked Drumsticks with Chipotle Orange Glaze

by 2 Comments

I am having the busiest week and needed something super easy for this week’s recipe. You just can’t go wrong with chicken drumsticks. Am I right? I know my family will them love no matter if they’re grilled or baked. Drumsticks are inexpensive and can be cooked with a variety of flavors too. When I saw that oranges were on sale, I immediately got the idea of a spicy orange glaze. My Oven-Baked Drumsticks with Chipotle Orange Glaze are so simple but definitely a flavor explosion! That’s exactly what I was hoping for!

If you’re not a fan of spicy foods, don’t be scared! I am a wimp with spice! My preference is just enough spice to burn a little but not overpower the rest of the flavors. The smokiness of chipotle is one of my favorite ways to spice up a dish and I knew it would pair well with fresh, tangy orange.

Glaze ingredients – super simple!

To make the glaze, just add the juice and zest of one orange, soy sauce, butter, brown sugar, garlic, and chipotle peppers to a sauce pan. Cook for a few minutes then brush on the seasoned drumsticks. Bake them for 40-45 minutes and done. So easy!

The glaze is SO incredibly delicious! Sweet, tangy, spicy and perfect on chicken drumsticks! See those dark bits? Those are the chipotle pepper pieces and they give just enough spice to leave you wanting more. These Oven-Baked Drumsticks with Chipotle Orange Glaze exceeded my expectations and will be going on our regular dinner rotation. I know you’ll love them too!

Sponsored post for Lee’s Marketplace. Items on sale the week of October 13-19: Chicken drumsticks, oranges, butter, soy sauce (1.25 qt size), chipotle peppers, brown sugar

Oven-Baked Drumsticks with Chipotle Orange Glaze

Charlotte Hancey
A sweet, tangy, and spicy glaze is brushed on drumsticks then they are baked to perfection. It's easy to make and exploding with mouthwatering flavors. The spice is mild but you can add more if you love the heat!
5 from 2 votes
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Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Main Course
Servings 10 drumsticks

Ingredients
  

  • 3 1/2 lbs chicken drumsticks, about 10
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 1 teaspoon kosher salt
  • freshly ground black pepper, to taste
  • 4 tablespoons butter
  • 4 tablespoons soy sauce
  • 1 orange, juiced and zested
  • 3 tablespoons brown sugar
  • 1 chipotle pepper, diced (or 1 tablespoon pre-diced)
  • 2 garlic cloves, minced

Instructions
 

  • Preheat oven to 425° F. Prepare large baking sheet by lining with non-stick foil or spraying with cooking spray.
  • Add drumsticks to a large bowl. Sprinkle with garlic powder, onion powder, paprika, salt and pepper. Toss to coat. (Or add to zip top bag and shake) Place on baking sheet.
  • Make glaze by adding butter, soy sauce, orange juice, orange zest, brown sugar, chipotle peppers, and garlic to a small sauce pan. Cook over medium heat, stirring often, for about 5 minutes. Taste and add more chipotle for more spice if desired. Turn off heat.
  • Generously brush some of the glaze onto chicken and place in oven. After 10 minutes, remove chicken, turn drumsticks over, and brush again with glaze. Place back in oven. Cook 10 more minutes, turn drumsticks over again, and brush with remaining glaze. Continue cooking until internal temperature reaches 165°.
  • If desired, turn on the oven broiler for 3-4 minutes at the end of cooking to add crispiness.
Keyword chicken, chipotle, drumsticks, orange
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Italian Sausage & Mushroom Stuffed Acorn Squash

by 6 Comments

It’s acorn squash season here in Utah and I couldn’t be happier about it. I think it’s the squash that gets overlooked a little bit though. Like, “It’s pretty but what do I do with it???” Ha! I’ve asked around lately and the biggest concerns I heard were that people just didn’t know how to cook it. Or that they just had never eaten it! This new recipe of mine for Italian Sausage & Mushroom Stuffed Acorn Squash is the most perfect fall dish and will seriously make you feel like a rock star in the kitchen.

I did not grow up eating acorn squash. Maybe they don’t grow in Texas? Or maybe Texans are too busy eating deep fried yellow squash to care? Funny, but probably true!

When I was dating my now husband, his mother made a simple roasted acorn squash with dinner. It was my first time ever having it and I was intrigued! She made hers with a classic butter and maple syrup glaze and I have been in love with these beautiful little squashes ever since. I’ve always made them the same classic way that I learned from my mother-in law. However, when I saw the huge mound of beautiful, local acorn squash for sale at Lee’s, I wanted to get creative. It started with Italian sausage and then I built the flavors from there. Let’s show you step-by-step how I made them!

Prepping the Acorn Squash

After washing and drying your acorn squash, cut them in half lengthwise.

Next, scoop out the seeds and stringy bits using a metal spoon.

After that, place them on a baking sheet lined with parchment paper or tin foil. If they do not lay flat then cut a small, flat notch on the back first.

Finally, brush with olive oil and sprinkle with salt and pepper. Turn over and lay them cut side down on the baking tray. Bake for 25 minutes at 400 degrees.

Make the Filling

This filling is DIVINE. Like I said earlier, I started with Italian sausage then built the flavors from there that I knew would go well. Onions, mushrooms, spinach, rosemary, and cranberries make the perfect filling for this then it’s topped with a buttery parmesan panko crust.

After cooking the sausage, sauté onions and mushrooms until golden brown.
Next add a big handful of spinach.
Once the spinach wilts, add cranberries and cooked sausage. Doesn’t that look beautiful???

How to Serve

After 25 minutes of roasting, take the squash out of the oven, turn them over and add the stuffing. Top with the breadcrumb mixture then bake for 20 more minutes. Aren’t they pretty?

My Italian Sausage & Mushroom Stuffed Acorn Squash is the ideal fall side dish or can stand on its own as the main attraction. All you need is a side salad and some rolls and your meal is complete!

If you think you don’t like acorn squash, if you’ve never cooked with it, or if you love it already and need new ideas, THIS is your recipe to try. The mild, nutty flavor of the acorn squash pairs so perfectly with the bold flavors of the hearty filling. This dish is a must for the autumn months!

Sponsored for Lee’s Marketplace. Items on sale the week of October 6-12: acorn squash, white onions, Frigo parmesan, butter, olive oil

Italian Sausage & Mushroom Stuffed Acorn Squash

Charlotte Hancey
Mild, nutty acorn squash are roasted with a hearty, delicious filling of Italian sausage, mushrooms, onions, spinach, rosemary, and cranberries. It's topped with a buttery, parmesan panko crust for the ideal autumn dish!
5 from 2 votes
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Prep Time 25 mins
Cook Time 45 mins
Total Time 1 hr 10 mins
Course Main Course, Side Dish
Servings 4

Ingredients
  

  • 2 acorn squash, halved lengthwise and centers scooped clean
  • 3 tablespoons olive oil, divided
  • 1 1/2 teaspoons kosher salt, divided
  • freshly ground black pepper, to taste
  • 8 oz mild Italian sausage
  • 1/2 cup yellow or white onion, diced small
  • 8 oz package button mushrooms, sliced
  • 1 large handful baby spinach
  • 1/4 cup dried cranberries
  • 1 tablespoon fresh rosemary, chopped
  • 2 tablespoons butter
  • 1/3 cup shredded Parmesan
  • 1/3 cup Panko breadcrumbs

Instructions
 

  • Preheat oven to 400°. Line large baking sheet with parchment paper or tin foil.
  • Place cleaned and seeded acorn squash halves cut side up on baking sheet. Brush with 1 tablespoon olive oil and sprinkle 3/4 teaspoon salt and pepper to taste evenly over the four of them. Turn over so that the cut side is down. Place in oven and roast for 25 minutes.
  • Meanwhile, make the filling by heating a large non-stick skillet to medium-high heat. Add sausage and crumble while cooking until brown and cooked through. Transfer to a paper towel lined plate to drain.
  • Add 2 tablespoons olive oil to pan then add onions. Cook for a few minutes or until softened then add the mushrooms. Cook for about 7 more minutes or until soft and brown.
  • Add spinach and stir until wilted down. Next add cranberries, rosemary, cooked sausage, 3/4 teaspoon salt, and black pepper to taste then stir to combine. Remove from heat and set aside.
  • Melt butter in a small bowl then add parmesan and panko. Toss to combine.
  • When the squash is done roasting, remove pan from oven, carefully turn them over, and scoop the filling into the four halves evenly. Top with panko mixture. Place back in the oven to roast for 15-20 minutes or until topping is golden brown. Serve immediately.
Keyword acorn squash, autumn, dried cranberries, fall, fresh rosemary, Italian sausage, mushrooms, squash
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Turkey Apple Swedish Meatballs

by 1 Comment

I have another apple recipe for y’all and this time it is with my Turkey Apple Swedish Meatballs. Sounds a little weird but stay with me here because they are so delicous! You’re going to make these and wonder where they’ve been all your life!

I actually tore this recipe out of a Food Network magazine years ago and added it to my “to try” recipes. It took me almost 7 years to make this and I was so mad at myself for waiting so long! My “to try” pile is pretty huge but I can’t believe I passed these over for so long. Y’all know I can’t leave a recipe alone so I did make some changes after making them a few times including doubling the gravy. When it comes to gravy, it’s always better to have too much right?!? You will use every last drop of this easy, tasty gravy though!

Ok, let’s talk about the bread. You’ll want to use a dark bread like rye or pumpernickel. Rye is easier to find at my grocery store so this is the bread I used. It’s so good and we used the leftover slices for turkey sandwiches.

The shredded Granny Smith apple in these meatballs keeps them so soft and tender. Ground turkey can easily dry out but these are melt in your mouth perfect. The cinnamon is just a hint but enough to add interest and flavor. Also, what is it about cooking with shallots that feels so fancy? Am I right? I love cooking with them because they add so much complexity with the hint of garlic amongst the mild onion flavor.

They are a little bit more time consuming to make but honestly so easy. The directions may seem a little different when you add the breadcrumb mixture to the shallots and apples but TRUST ME. Y’all know I’d never share anything that I didn’t absolutely love! Oh, and my kids are not fans of ground turkey but LOVED these meatballs and said this was definitely a keeper.

These Turkey Apple Swedish Meatballs are amazing over a plate of buttery mashed potatoes. The perfect comfort food as the weather gets cooler!

Sponsored Post for Lee’s Marketplace. Items on sale the week of September 29-October 5: Ground turkey, rye bread, milk, butter, Granny Smith apples, eggs, flour

Turkey Apple Swedish Meatballs

Charlotte Hancey
These turkey meatballs are so much fun to make and a family favorite. The addition of rye bread, Granny Smith apples, shallots and cinnamon make them so unique. Serve them over mashed potatoes with the simple gravy for a comforting, delicious meal!
5 from 1 vote
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Prep Time 45 mins
Cook Time 15 mins
Resting Time 30 mins
Total Time 1 hr 30 mins
Course Main Course
Servings 6

Ingredients
  

  • 3 cups packed rye bread (or pumpernickel), torn in small pieces
  • 3/4 cup milk
  • 1 1/2 teaspoons Worcestershire sauce
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1/2 cup shallots, chopped
  • 1 Granny Smith apple, peeled and grated
  • 1/8 teaspoon ground cinnamon
  • 1 teaspoon kosher salt
  • Freshly ground black pepper, to taste
  • 2 cloves garlic, minced
  • 1 1/2 lbs ground turkey
  • 1 large egg
  • Cooking spray or non-stick foil

For the Gravy:

  • 4 tablespoons butter
  • 4 tablespoons all-purpose flour
  • 3 cups low-sodium chicken broth
  • 3 teaspoons Worcestershire sauce

Optional:

  • Fresh parsley or chives for topping

Instructions
 

  • Using a food processor, add bread and pulse to create fine crumbs. Add the milk and Worcestershire then pulse a few more times to combine. Set aside.
  • In a large nonstick skillet, heat butter and oil over medium heat. Add the shallots and cook, stirring often, until they are soft and golden brown. Add the apple, cinnamon, salt, and pepper and cook for a few minutes until apple is softened. Add garlic and cook for 1 more minute.
  • Add the breadcrumb mixture to the skillet and stir for a few minutes until mixture is thickened. Remove from heat and transfer to a large bowl. Let cool about 5 minutes (so egg doesn't cook while mixing).
  • Add the turkey and egg to the bowl and combine well with electric hand mixture or with hands. Cover and refrigerate mixture for 30 minutes.
  • Preheat oven to 425°. Prepare two baking sheets by spraying with cooking spray or lining with non-stick foil.
  • Remove turkey mixture from refrigerator and, using a 1-inch cookie scoop or spoon, form small meatballs. Mixture will be very soft so wet hands with water if needed. Place on prepared baking sheets a couple inches apart. Bake for 10-15 minutes or until golden brown and internal temperature is 165.
  • While meatballs are baking, make the gravy. Melt butter over medium heat in a large saucepan. Add flour and whisk to make a roux (smooth paste). Gradually add the chicken broth and Worcestershire. Whisk constantly until slightly thickened, about 4-5 minutes.
  • If desired, add the cooked meatballs directly to the gravy and carefully mix or serve separately. Serve over mashed potatoes, cauliflower mash, or rice. Garnish with fresh parsley or chives, optional.

Notes

If you do not have a food processor, just tear the bread in very small pieces and let sit with milk and Worcestershire longer to soften more.
Keyword apples, ground turkey, main dish, meatballs
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