Pasta Fagioli Soup

Being a lover of Italian foods, I came across a recipe for Pasta Fagioli Soup and decided to give it a try! With that being said, the original recipe is by no means plant-based, so I had to modify some of the ingredients. If you are looking for a delicious and flavorful dinner, I recommend trying this soup. I will be posting, both my version of the recipe and the link to the original recipe, which will be located at the bottom of the page. Here’s to good food!

Pasta Fagioli Soup Vegan Style

  • 1 tablespoon olive oil
  • 1 lb. ground Light Life Gimme Lean Plant-Based Sausage
  • 1 medium onion, diced (about ½ cup)
  • 1 stalk celery, diced
  • 1 carrot, peeled and diced
  • 1 tablespoon minced fresh garlic
  • 1 (15 ounce) can cannellini beans, drained and rinsed
  • 1 tablespoon tomato paste
  • 1 (14.5 ounce) can petite diced tomatoes, NOT drained
  • 4 cups vegetable broth
  • 2 tablespoons chopped fresh parsley (or ½ teaspoon dried parsley flakes)
  • 1 tablespoon chopped fresh rosemary (or ¼ teaspoon dried rosemary)
  • 1 ½ cups Ditalini pasta (about 7 ounces)
  • 1tsp. Garlic powder
  • Salt and pepper, to taste
  • Parma! Vegan Parmesan for garnish purposes


Step One: In a large saucepan or Dutch oven, heat olive oil over medium-high heat. When the oil shimmers, add the plant-based sausage. Cook until no longer pink, using a wooden spoon to break up the meat (about 5-7 minutes). Use a slotted spoon to remove the sausage and place it on a plate.

Step Two: Add the onion, celery, and carrot to the remaining “fat” in the pot. Cook and stir over medium-high heat until tender (about 7-8 minutes). Add the garlic and cook for 1 more minute.

Step Three: Season with salt, pepper and garlic powder; add beans, tomato paste, diced tomatoes, vegetable broth, parsley and rosemary. Bring to a boil, then stir in the pasta. Reduce heat to medium; continue cooking for about 10-11 more minutes (or until the pasta is tender). Stir the pasta regularly as it’s cooking so that it doesn’t stick to the pot.

Step Four: Stir in the cooked vegan sausage, and season with additional salt and pepper, if necessary. Ladle into bowls and garnish with additional herbs and freshly grated plant-based Parmesan.

Vegan Recipe Credit:

Original Recipe Credit:

Original Reciple Link:

Sweet as a Hummingbird

Image Credit: Sally’s Baking Addiction

Having started my online courses for college, my days have become quite busy. Finally having a break, I decided something new and sweet should be put on the dinner menu. Scrolling through new potential recipes, I came across the Hummingbird Cake. Something about the way it looked made me think of my grandmother. I remember being young and always having to fill up the hummingbird feeders with fresh sugar, so maybe this cake would be as sweet as those memories and I was correct.

From what research I could gather, the Hummingbird cake was originally created in Jamaica. The cake had been named after the island’s national bird and marketing tools were created for this cake to attract tourists to visit the island. In 1978 the Hummingbird Cake received recognition by Southern Living. From that point on, the recipe began to spread like wild-fire. Shown below is a vintage recipe that I thought you may all enjoy. In my personal opinion, it’s a sweeter version of banana bread and I love it!

If you get the chance to try it out, let me know what you think! Happy Monday!

Image and Recipe Credit:

Sock It To Me Tuesday

One thing I love to do on Tuesdays is bake. Baking not only leads to delicious food, but to me personally it’s relaxing. Having scrolled through a list of my saved recipes I came across one for a Sock It To Me cake. This cake specifically is one my grandmother would make and have ready for after church on Sundays. Though the texture was a tad crumbly the sweetness of the cake paired wonderfully with the coffee she would make.

Shown below is the recipe I will be using. Many of you will begin to notice that I am a huge fan of vintage recipes. Vintage recipes are what my grandmother used (when she used recipes) to teach me how to cook and bake. Recipes such as these need to be preserved and shared. Having these recipes allows us to literally taste a piece of history.

Do you have any vintage baking recipes you love? Which one is your favorite? If you decide to try this one, please let me know! Here’s to a very tasty Tuesday!

Recipe Credit:

Easy Sunday Sausage Roll Ups

Image Credit: CookingfromtheHeart

From start to finish, these sausage and cream cheese crescent roll-ups are a must try! With only 3 ingredients, these roll-ups are perfect for beginner cooking enthusiasts. One thing I have learned when making these roll-ups is to use regular sausage and not the maple flavored kind. Though the maple flavor is nice, the sweetness overwhelms the crescents. Something else that should be noted is the time it takes to cook. Depending on the brand crescent you choose will determine the max time the roll-ups need to cook.

These roll-ups hold a special place in my heart as my grandmother made them for the holidays; especially during Christmas. Since her passing, I make a point to make them more frequently. The smell of the roll-ups alone makes it feel as though she is standing next to me. I know if she could see me now, she would be proud of how far I have come in life. Not only do these roll-ups taste great, they help to create great memories.

Below, I have listed the recipe for you all to try! If you do, please let me know your thoughts! Hopefully, these delicious roll-ups create happy memories for you all! Stay Blessed!

Cream Cheese Sausage Crescent Roll-Ups


  • 1 pound Ground breakfast sausage
  • 8 oz Cream cheese
  • 2 packages Crescent rolls (refrigerated, 8 in each)


  1. Preheat the oven to 375 degrees F.
  2. Start cooking your sausage. Once cooked add cream cheese and mix together until cream cheese is melted.
  3. Roll out crescent rolls and place a spoon full of cooked sausage and cream cheese into each roll and roll it up. Place each roll onto a prepared baking sheet.
  4. Bake for 10-20 minutes (time will vary depending on the brand you use. See how long your crescents call for and use that temp and time). Your crescent rolls should be nice and golden brown and cooked all the way though.

Recipe Credit:

Original Recipe Link:

Slow Cooker Sausage and Potato Casserole

Image Credit: Graceful Little Honey Bee


  • 32 oz. bag of hash browns or may substitute fresh diced potatoes
  • 14 oz. kielbasa cut into small pieces
  • 1 small onion diced
  • 2 1/2 cups shredded cheddar cheese
  • 10.5 oz can cream of chicken or mushroom soup
  • 1/2 cup milk
  • 1/2 cup sour cream
  • salt and pepper to taste


  • Combine hash browns, kielbasa, onion, and 2 cups of the cheese in a greased slow cooker.
  • In a separate bowl, combine cream of chicken, milk, sour cream, salt and pepper.
  • Pour over hash brown mix.
  • Sprinkle remaining cheese over top.
  • Cook on low for 6 hours or on high for 3-4 hours. It is done when your potatoes and onions have cooked through. Be careful not to overcook the potatoes. Enjoy!

Recipe Credit:

A Sauce of Surprise

Homemade chicken alfredo is a loved dish within my household, and what is even more loved is my homemade alfredo sauce. Having made the dish plenty of times in the past using store bought sauces, I decided it was time to make my own. With a quick trip to the local grocery store, I began to pick out the needed ingredients. Half an hour later, due to my undecisive ramblings, I made it out of the store with two bags in tow. What would happen next would send my taste buds soaring.

The recipe itself is very easy to make and at max takes 15 minutes from start to finish. Having found the recipe on Pinterest, I adjusted some of the ingredients to better fit the needs of my family. The link to the original recipe will be posted in the credits below. Here is to a delicious dinner! Let me know what you think!

Homemade Creamy Alfredo Sauce

1/2 cup. Butter

2 cups. Heavy Cream

1.5 cups. Parmesan Cheese

1/2 cup. Asiago Cheese

2tbsp. Minced Garlic

1tsp. Paprika, Cayenne Powder

Salt and Pepper to taste

Directions: In a medium pot, allow your butter to melt on medium heat. Before the butter is fully melted add in the minced garlic, allowing the garlic to gently sauté. Once the butter has completed melting, add in your heavy cream, cheeses and seasonings. Adjust or add seasonings as needed. Make sure to continuously stir the sauce, allowing the sauce to rise to a boil before cutting off the heat. Use immediately over preferred choice of noodles.

Recipe Tip: Buy the needed cheeses in block form and hand grate each. By hand grating, the cheeses melt easier within the sauce. If you need to refrigerate the sauce, keep in mind that the sauce keeps for a max of 4 days.

Recipe Credit:

Link to Original Recipe:

Chicken Curry in a Hurry

Image Credit: Ethan Calabrese

Growing up in the South, I was blessed that my grandmother became close friends with a lady from India. Her cooking was beyond amazing and helped to instill my love for new cuisines. From flavor to texture, her homemade foods always had me craving more. One of her most memorable dishes was her Chicken Curry. Searching the internet high and low, I stumbled across a blog offering an authentic recipe and so I decided to give it a try. The outcome was everything I had hoped for and more. If you love Chicken Curry as much as I do, make sure to save this recipe! If you decide to try it, let me know what you think!


  • 4 tbsp Cooking oil
  • 3 Boneless chicken breasts
  • 1 large Onion
  • 1 tbsp Garlic
  • 1 tbsp Ginger
  • 1 large can 2.89 kgs – Whole canned tomatoes
  • 1 tbsp Tomato paste
  • 1 cup Plain yogurt, Full fat
  • 2 tbsp Cream


  • 1 1/2 tbsp Garam masala
  • 2 tbsp Curry powder
  • 1 tbsp Turmeric powder
  • 1 tbsp Sugar
  • 1 tsp Coriander
  • 1 tsp Cumin
  • 1 tsp Cayenne pepper
  • 1 tsp Salt
  • 2 tbsp Dried fenugreek leaves


  1. In a large pot or into a slow cooker pot add the cooking oil/ghee and turn on the heat. Next add in large diced onion and saute for 2 minutes before adding in the diced chicken. Saute another 7 minutes or until the chicken is no longer pink and the onion is tender.
  2. Next toss in the curry and remaining spices and saute another 2 minutes before adding in the minced garlic and ginger. Saute for 1 minute till fragrant.
  3. Add in the canned whole tomatoes and juices along with the tomato paste.
  4. Next add in the yogurt, cream and stir everything to combine.


  1. -Simmer on a low-medium heat for another 15 minutes on the stovetop
  2. -Cook in the pressure cooker around 10 minutes or depending on your pressure cookers instructions
  3. -Cook in the slow cooker from 8-10 hours.
  4. Once cooked top with parsley, cilantro or dried fenugreek leaves whichever you prefer. Serve alongside some rice and enjoy!


Tomatoes. I used 2.89 kgs can of whole tomatoes, you can use crushed or fresh as well.

Recipe Credit:

Crown O’ Gold

Meatloaf has always been a family favorite and in my search for a new recipe, I came across a recipe from the 1950’s era. The best way I can describe this dish, would be in two words; Meatloaf Meringue; however, the meringue being mustard based. Though odd at first glance, everything about this recipe is complementary. From the variety of flavor, down to the texture, this is a recipe you should try at least once in your lifetime. You will not be disappointed!

Crown O’ Gold Meatloaf

11/2 cups fine soft bread crumbs
1-1/2 lbs. ground lean chuck beef
4 egg yolks
1-1/2 tsps. salt

2 tbsps. French’s Mustard
1-1/2 tbsps. prepared horseradish
3 tbsps. finely diced green pepper

2 tbsps. French’s Minced Onion
1/3 cup ketchup

Crown O’ Gold Topping

4 egg whites
1/4 tsp. French’s Cream Tartar
4 tbsps. French’s Mustard

Directions: Mix bread crumbs with meat. Combine remaining ingredients. Blend into meat-bread mixture.

Pack lightly into a 9-inch casserole and bake in a moderate oven (325 degrees F) 30 minutes.

To make topping: beat egg whites until foamy; add cream tartar; beat until very stiff. Fold in mustard gently.

Swirl on hot meat; return to oven; bake 20 to 25 minutes longer or until tipped with brown.

Makes 6 to 8 servings

Image and Recipe Credit:

Biscuits for the Taking

Image Credit:

“Biscuits in the morning, biscuits in the evening, biscuits at supper time!” My grandmother would chant as she smoothly waltzed around her kitchen. Breakfast to my grandmother was a sacred time of day, and biscuits were a must in the mornings. Taking down her favorite medium pink bowl from one of the top shelves, she would begin to mix all the needed ingredients by hand.

Mixing and kneading the dough, she would tell me of her plans for the day, as she allowed the dough to rest for a moment. “Do you know what goes great with biscuits?” She would ask me as she finished prepping the dough for the oven. “Coffee!” I would exclaim as I helped place the baking sheets gently into the oven. “Bingo!” She would smile as she would pour us each a cup as we waited. Once finished, we would each take two biscuits and make our way to the back porch to enjoy the sunrise.

Memories such as these hold a special place in my heart, and sharing them all with you means the world to me. This includes sharing her recipes, and others I have found over the years. The amount of joy cooking brought my grandmother should be experienced at least once by all, and hopefully through this blog, I can help do just that. Below I have posted a picture of the recipe for the buttermilk biscuits my grandmother loved to make. May you each enjoy and stay blessed!

Buttermilk Biscuits

Image & Recipe Credit:

When Life Gives You Lemons

Photo by Dominika Roseclay on

To be frank with you, lemons are my least favorite fruit. My dislike for them is as equal to my dislike for having a bad day. My grandmother; however, would disagree whole-heartedly. Though it’s been 6 years since her passing, she taught me a valuable lesson and as you have probably guessed, it involved lemons.

On that day in particular, I had experienced a pretty rough day during school. Once I had finally made it home, my first move was to immediately head towards her house. Grandmas always seem to know how to make even the worst of situations better, and I knew her way of teaching me a valuable lesson would be through her cooking, which meant I got free food. Food I knew would be absolutely delicious.

With my head held somewhat high, I marched myself up to the sliding glass door, and proceeded to step inside the house. She was already in the kitchen waiting, as if she already knew, and without a second thought, I spilled my days events. Like most people, high school was a particularly rough time for me. Bullying from other students being the main issue at hand. On this specific day, during lunch, a group of students thought it would be fun to spit in my food and then proceed to throw not only my food, but me in the trash can as well. The humiliation was overwhelming.

Walking around the kitchen and gathering up different ingredients, my grandmother would nod as she listened to my sob story before hushing me. “Do you know what you do when life gives you lemons?” She asked. “You don’t eat them for starters.” I replied, to which her response was one I will never forget. “When life gives you lemons, you make lemon meringue pie.” She spoke with a confident smile. “Life is much like lemons in some ways. You have your sour or bad days, but how you handle the situation at hand, defines whether or not your day will get better. Only you can be the one to determine your outcome.” She continued as I watched her mix the ingredients carefully. “You have to find a way to make your bad day good. That’s the key.”

Her words hit me like a ton of bricks, as I remember standing there in silence. The entire time she had been speaking, she was transforming the sour fruit I disliked so much, into something wonderfully sweet. Now, many years later, I still make a point to remind myself of this lesson when the need arises. Today being one of those days. So here’s to some lemon meringue pie!

Though my grandmother never wrote down her recipes, I was able to find a picture on Pinterest of the exact recipe I know she used. So without further ado, featured below is a picture of the recipe. I hope you all enjoy! Stay blessed!