Ok, so you've got the beef. Now, how about some more of those mushrooms. Today I'm sharing Steve's absolute favorite side dish and quite possibly, vegetable in general, SAUTEED MUSHROOMS. 


  • 6 cloves garlic, minced
  • 1 lb mushrooms
  • 5 springs fresh thyme
  • 1/4 cup butter
  • 2 tbs white wine
  • salt + pepper
  • 1 tbs olive oil 

  1. In a medium bowl, toss mushroom with olive oil + salt + pepper. 
  2. Place on a parchment lined baking sheet and roast in a 400 degree oven for about 20 minutes. Tossing a few times during that time. They will begin to caramelize.
  3. Meanwhile in a medium skillet, cook butter until it starts to turn a light brown color. 
  4. Remove from heat and add minced garlic, thyme and white wine. 
  5. Add mushrooms to butter, add salt + pepper. Toss and coat well. 
  6. Pour into serving dish and top with a little more fresh thyme for garnish. 



Well, ain't that pretty....Today, I'm sharing with you the most delicious beef tenderloin recipe that I've been making for quite sometime. Number one, because it's TO DIE FOR. Number two, because it looks fancy + tastes gourmet, yet a rookie cook can pull it off! If you're wondering what to serve at this years Christmas dinner, look no further. Trust me. 



  • 1  16oz pkg gourmet mushrooms, sliced if not
  • 1 pkg fresh thyme sprigs
  • 6-8 peeled garlic cloves
  • 2 tbs dijon mustard
  • kosher salt + pepper
  • 1/4 cup whole peppercorns 
  • 2 tbs butter
  • 1 tbs olive oil 
  • 4-5 lb beef tenderloin 


  1. Pre heat oven to 475 degrees F.
  2. Rub beef tenderloin with mustard and season well with kosher salt and peppercorns and set aside. 
  3. Heat a large cast iron skillet to medium high heat and add olive oil. 
  4. Add mushrooms, garlic cloves and fresh thyme sprigs. 
  5. Cook for 5-7 minutes or until tender.
  6. Push mushrooms and garlic mixture to the outsides of the pan. 
  7. Remove from heat and place beef in the center of cast iron pan, peppercorn side up. 
  8. Melt butter and drizzle over top of the roast. 
  9. Put roast into preheated oven and cook until beef reaches 120-125 degrees F for medium rare, (how it's best) about 35 minutes.
  10. When temp is reached, remove from oven, cover with foil and let rest for 10 minutes.

Slice and serve. We love it with a creamy Horseradish sauce. Here's a simple one that's easy to make, and can be made ahead. It's actually better that way. 



  • 1 cup sour cream
  • 1/4 cup of prepared horseradish
  • 1 tablespoon dijon mustard
  • 1 tsp white wine vinegar
  • salt + pepper

Mix all the ingredients together in a bowl, until smooth. Cover and place in refrigerator for at least 3 hours, but better if left over night. 

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  • 3 tbs sugar
  • 3 oz lime juice
  • ice
  • 8 oz vodka
  • cranberry juice
  • champagne 
  • fresh cranberries 
  1. In a cocktail shaker combine sugar, lime juice, ice and vodka. Shake vigorously. 
  2. Pour 1/4 of mixture into each glass. 
  3. Add a splash of cranberry juice and top with champagne. 
  4. Drop three cranberries into each glass and serve. 

Makes 4 cocktails 


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This is a simple and festive way to top your cocktail. And pretty much anything else you're serving around the holidays. It's gorgeous on a white frosted cake and garnished around a great cheese tray. Here's how you do it! 

  1. Pour 1 cup sugar and 1 cup water into a small pot and heat on medium high. Stir until suagr is dissolved and remove from heat and let cool.
  2. Dip rosemary springs in cooled sugar water and shake off excess. Then generously sprinkle with superfine sugar.
  3. Let dry on parchment lined baking sheet with a drying rack for one hour.
  4. Then tread on fresh cranberry(s) and garnish glass or where ever you need a little holiday touch. 

Cheesy Bacon Egg Casserole

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  • 7-9 slices of crusty bread, again I like sourdough
  • 6 eggs
  • 2 cups milk
  • 1/2 tsp dry mustard
  • S & P to taste
  • 12 slices of thick cut bacon, cooked and chopped 
  • 1 cup sharp cheddar cheese
  1. Whisk together eggs + milk + dry mustard + S & P. 
  2. Toss together bread cubes + bacon + cheese. Spread into a greased 9X13 baking dish. 
  3. Pour egg mixture over top. 
  4. Cover with Saran wrap and refrigerate over night. 
  5. In the morning, bake uncovered at 350° for 45 minutes to 1 hour. 


It's cookie time! The best time! And nothing quite says the holidays like a counter top full of flour + butter + cookie cutters and sprinkles. Today I'm sharing with you a yummy cookie recipe that comes from a friend of mine, her moms actually. I adopted it into our family and it's here to stay. It's the perfect cookie really. I am talking buttery deliciousness people.  It is the perfect combination of sweet, with just a tiny hint of salty. It is basically heaven in one bite! This is also a great one to do with the kids. They will be very good at eating the dough and rolling them in sprinkles. 

Happy Holiday! 


  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 1/2 cup powdered sugar
  • 1 egg
  • 1/2 cup vegetable oil
  • 2 1/4 cup all-purpose flour
  • 1/2 teaspoon of cream of tartar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon Vanilla extract
  • Red and green sugar crystals


  1. Pre-heat oven to 350 degrees.
  2. Cream the butter; add sugars and beat until fluffy.
  3. Add egg and beat well.  Beat in the oil and add vanilla extract.
  4. In a separate bowl, combine flour, baking soda, and cream of tartar.
  5. Combine dry ingredients with butter mixture and beat until combined.
  6. Chill dough for 2-4 hours.
  7. Shape dough into 1 inch balls and then roll the balls in the sugar crystals.
  8. Place dough 2 inches apart on a cookie sheet and flatten with a fork.
  9. Bake 8-10 minutes.






I bet you didn't know what you were getting into, when you asked me for more quick and easy weeknight meals? Hold on tight, because I'm about to whip out 100 crock pot recipes. Here's another house favorite. This is such an easy one to whip up. Perfect for a simple weeknight dinner, but also works if you need something quick and easy for a crowd. I actually made it for the neighbors on Halloween night and it was a HUGE hit. This one is pretty healthy too. I don't use any cream or heavy dairy products. I love to add veggies to recipes when I can, and this one has yellow zucchini hidden inside. Hey, you've got to squeeze them in where you can, right? 

Side Note: I mentioned this in my Hey Landyn post from Monday, but I am absolutely obsessed with my crockpot. It truly is one of the most used appliance in my kitchen, outside of my coffee maker of course! So, if you plan on sticking around for quick + easy recipes, you'll need this. 

I hope this one makes it into as heavy of a rotation at your house, as it is at mine. Let me know what you think!



  • 2 tablespoons olive oil 
  • 1 small white onion, diced
  • 1 poblano pepper, diced
  • 1 jalapeno, diced
  • 1 small yellow zucchini, diced
  • 32 oz Pacific Foods Low Sodium chicken broth
  • 2 lbs. boneless skinless chicken tenderloins, or 4 boneless skinless breast
  • 1 can northern beans
  • 1 can pinto beans
  • 1 can cannellini beans
  • 1  carton (12oz) Pacific Foods Organic Cream of Chicken Soup
  • juice of one lime
  • 1 tablespoon cumin, or to taste 
  • 1 1/2 teaspoon white pepper
  • 1 teaspoon chili powder
  • 1/2 teaspoon red chili flakes, optional. I like it spicy :) 
  • 1 teaspoon garlic powder 
  • 1/2 teaspoon cayenne pepper


  • sour cream
  • tortilla strips
  • fresh cilantro 
  • lime wedges 
  • pepper jack cheese 
  • sliced avocado 
  • diced jalapeno 


  1. Place removable cast aluminum insert from your crockpot to the stove top.
  2. Heat on medium, add olive oil.
  3. Sauté onion + poblano + jalapeno peppers until tender, about 5 minutes.
  4. Add chopped zucchini. 
  5. Add chicken broth, cream of chicken soup, spices and fresh lime juice. Stir well. 
  6. Drain and rinse beans under cold water, then add to crockpot. 
  7. Add chicken tenderloins whole. You'll shred at the end of cooking. 
  8. Set your slow cooker to LOW setting. Cover and cook for 6-8 hours. 
  9. Before serving, shred chicken while in crockpot. Use two forks to do so. 

Serve with suggested toppings above. 




I am pulling a recipe out of the Hutchinson family vault to share with you guys today.  My mother-in-law Sandi, has made this recipe for as long as I can remember.  It is one of Steve's absolute favorites, in fact it is even in the NFL wives cookbook, it's that good. Sandi calls these potatoes "funeral potatoes", but that felt a little depressing, but I guess appropriate based on the occasion. Whatever you want to call them, I can guarantee that they will become a regular on your family's holiday table.  Hope you all enjoy them as much as we do!



  • 32 oz bag Diced Hash Brown Potatoes, frozen
  • 12 oz carton/can Cream of Chicken condensed soup
  • 6 oz bag shredded white cheddar cheese
  • 8 oz bag Monterey Jack shredded cheese
  • 1 stick unsalted butter
  • 1 small onion, diced
  • 8 oz sour cream
  • 1 single serve size (1.5 oz) Potato Chips, crushed


  1. In a medium sauté pan, cook down onions and butter until onions are translucent. Be careful not to brown the onions. 
  2. Meanwhile in a large bowl, mix together frozen hash browns,  both cheeses, sour cream and cream of chicken, stir well. 
  3. Add sautéed onions and butter and mix again. 
  4. Spread into a 9 x 13 baking dish.
  5. Sprinkle crush potato chips on top. 
  6. Bake in a 350° oven uncovered for 1 hour, or until bubbly. 

Let stand 5 minutes before serving. Serves 8-10 depending on how many helpings. They'll be going back for seconds. 



Tradition in my house is serving appetizers on Christmas eve, sipping cocktails and playing board games. Fun for the whole family! I put of some of our faves and this Artichoke Spinach Dip hasn't missed a Christmas Eve yet! It's an easy one to whip together, even the night before. And I might mention, it travels well if you're asked to bring an app to a friends house. I serve mine with either  fresh bread +blue corn tortilla chips + or pita chips! Be forewarned, there will be nothing left in that dish. 



  • 10 oz box or bag of frozen chopped spinach, thawed and drained
  • 14oz can of artichoke hearts, drained and chopped
  • 2/3 sour cream
  • 1 cup cream cheese, softened
  • 2 cups grated parmesan cheese
  • 1/3 cup mayo
  • 1/2 tsp garlic powder
  • dash or two of red pepper flakes
  1. Preheat oven to 375°F.
  2. Mix together spinach, artichoke and parmesan cheese.
  3. Using your hand mixer, combine the remaining ingredients. 
  4. Stir in spinach and artichokes.
  5. Spread in a medium sized baking dish.
  6. Bake for 30 minutes. 

Makes about 4 cups. 


If you're a true Southerner, you'll know this dish at first sight. If not, get on board and find out what all the fuss is about. It's three delectable layers. One salty & sweet, the other creamy and smooth. Topped off with the perfect fruity finish. I know, you're looking at the ingredients and thinking, what on gods green earth? But trust the generations of women before you and make this! 



  •  8oz cream cheese, softened
  • 12 oz cool whip
  • 1 large box raspberry jell-o
  • 3 cups crushed pretzel pieces
  • 1/3 cup sugar
  • 1 cup butter, melted
  • 2  10oz bags frozen raspberries
  • 2 cups boiling water


  1. Preheat oven to 375°.
  2. With a hand mixer, blend room temperature cream cheese with cool whip together. 
  3. Place pretzel pieces into a 9x13 baking dish and spread evenly in pan. 
  4. Melt butter and stir in sugar. Pour evenly over pretzels and bake for 10 minutes. 
  5. Remove from over and let cool completely. 
  6. Spread cream cheese + cool whip mixture over baked pretzels. Making sure to seal the edges of the pan very well. You don't want any of the jello seeping through to the pretzels. The goal is to keep them crunchy and the dish in three layers.
  7. Bring 2 cups of water to a boil. Remove from heat and add jello packet and stir well. Add frozen raspberries and stir. 
  8. Carefully pour jello + raspberries over cream cheese mixture. 
  9. Place in the refrigerator and allow to chill for several hours. I usually let it go overnight. 


I love this one. My kids request it more times than not. Even during the hot summer. Why I ask? 'Because it's so good, Mom'. It's one I would typically share with you around mid October, but since it was my daughters birthday last week
and I shared a little how-to on my Instastories, which I'm loving. Aren't you? I decided that NOW, is just as good
of a time as any to give you that recipe. If anything just book mark this page or remember to
come back to the blog when the weather cools off. 

I use my crockpot for this recipe and just about everything else I make during the fall/winter months. I've had this All Clad slow cooker for 3 years and it's been the BEST. I especially love the removable non-stick cast iron insert. It makes searing and browning recipes so much easier. No extra pans to wash. And taking recipes like this one to the stove top is a breeze. Plus it's 50% off now through 8/22 at Williams Sonoma.  
It's one of my MUST HAVE kitchen tools. Check it out here


  • 2  32oz cartons of Pacific Foods organic chicken stock/broth
  • 2  12 oz cartons of Pacific Foods Organic Cream of Chicken condensed soup
  • 3 bone in chicken breast (skin on)
  • 3/4 cup carrots, chopped
  • 1/2 cup chopped celery
  • 1  16oz can of Pillsbury Grands Homestyle Biscuits
  • all purpose flour for dusting dumplings
  • a few shakes of Wondra Flour for thickening 
  • salt + pepper to taste

Place bone in chicken breast, carrots + celery in slow cooker. Pour 32oz of chicken stock over top, cover and let cook on HIGH for 6 hours. This will make the base of your soup.  When that's done cooking. Use a fork to pull meat off the bone and discard bones and skin. Shred meat with fork, keeping chicken and veggies in with the broth. If you don't have a removable stovetop friendly insert with your slow cooker, like the one above. Transfer broth + chicken + veggies into a large stock pot or dutch oven. Add 32 more ounces of chicken stock and both cream of chicken soups. Mix well and bring to a boil.

Next, cut biscuits into bite-size pieces. Take into account and they will expand a little once they are cooked. Then, toss biscuit pieces gently in flour and set aside. Once your chicken stock mixture begins to boil, add your lightly floured biscuit pieces to stock and stir well. Reduce to low/medium heat and continue stirring. You want to continue to do this, so that the biscuits do not stick together and become one. Keep stirring as the biscuits cook for about 3 minutes. Cover and continue cooking another 2 to 3 minutes. Steam helps the biscuits to plump up. The flour will act as a thickening agent, helping the soup to thicken up as the biscuits continue cooking. Remove lid and stir again. Total cook time on the biscuits is 15 to 17 minutes, you can remove one, cut down the center and check for doneness. If you feel your soup has not thickened up enough, add a few sprinkles of Wondra to get it to the desired consistency. Sometimes it can become a little too thick, then you'll need to add a little water.  Season with S+P to your liking. Once the biscuits are cooked, turn the heat to a low simmer, cover and serve when ready to eat. That is the beauty of this dish. It can be left on the stove top (or back in the slow cooker on warm), to be ladled from when everyone's hungry.

It truly is the perfect fall dish and comfort food for a busy family. Plus it's an easy one to make.
Hope you enjoy this favorite of ours!  




This is my grandmother's best friend, sweet Ms. Beverly B's recipe and my family has been enjoying it for over 50 years. It's so good, and it's no wonder it's stuck around this long. It has always been a staple in our home during the holidays and will continue to be. So, if you're looking for a new side, this should be it! And if you're still needing a few more ideas on what will pair well with your main dish, look no further. Sweet Corn Soufflé, Roasted Asparagus, Marscapone Mashed Potatoes, Spiced Cranberry Sauce and Savory Sausage Stuffing. All of these go well, whether it's prime rib or turkey again. 


  • 3 cups mashed sweet potato or 42 oz can yams, drained 
  • 1/2 cup milk
  • 1/3 cup butter, melted
  • 1 cup sugar
  • 2 eggs
  • 1 tsp. vanilla


  • 1 cup chopped pecans
  • 1 cup shredded coconut
  • 1 cup brown sugar
  • 1/3 melted butter
  • 1/3 cup self rising flour


  1. Mix together first six ingredients.
  2. Pour into a medium baking dish.
  3. Mix together topping ingredients and spread evenly on top of sweet potato mixture.
  4. Bake at 375 degree oven for 30-40 minutes or until topping begins to lightly brown.

*Can be made ahead and stored in the fridge overnight. Only leave off topping and store in an airtight container. Then add before baking. Adjust baking time by 10 minutes to account for being refrigerated.