Delicious Pumpkin Chocolate Chip Bars

Soft, chewy, and delicious, these pumpkin chocolate chip bars are a delicious fall dessert!
Do you like pumpkin recipes? We do! Pumpkin pie is my husband’s absolute favorite, but he’ll take just about any pumpkin dessert in the fall. So, I’ve made a TON of different pumpkin recipes over the years and they’re always a hit. We’ve already shared pumpkin honey butter, pumpkin pie dip, pumpkin chocolate cinnamon chip cookies, pumpkin pecan mini cheesecakes, pumpkin oatmeal pancakes, mini pumpkin pies, and pumpkin oatmeal muffins. So, it was time to add some pumpkin chocolate chip bars to that list!
Delicious Pumpkin Chocolate Chip Bars


  • 2 cups flour
  • 2 teaspoons vanilla
  • 1 cup canned pumpkin puree
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup sugar
  • 1 egg
  • 1 cup butter, softened
  • 1-1/2 cups chocolate chips
Delicious Pumpkin Chocolate Chip Bars


  1. Preheat oven to 325. Generously grease a 9x13 pan.
  2. Add flour, pumpkin pie spice, baking soda and salt in a small bowl. Stir until well-combined.
  3. In a separate bowl, cream butter and sugar until light and fluffy. Add egg and vanilla to mixture. Mix well. Then beat in pumpkin.
  4. Add the dry mixture to the wet (mix well), then fold in chocolate chips and spread batter evenly into pan.
  5. Bake for 30 minutes or until edges begin to pull away from the pan and the center is set (toothpick inserted in the center is clean).
  6. Cool completely before cutting.
  7. ENJOY!

Beef Tips & Gravy over Cauliflower Mash

Hands down, this Beef Tips & Gravy over Cauliflower Mash recipe is by far my new favorite recipe of ALL TIME. I live for comfort food and this meal makes me feel all warm and cozy inside. With this meal, I have to control myself because you will find me creeping in the kitchen for seconds and thirds. Creating delicious meals that serve my family in a healthy way is what I live for! When my husband looks at me and says, “Babe this is a flipping WINNER DINNER!” I feel so so good inside, almost like I am nailing this whole wife and mom thing, haha. The best part about this recipe is I have developed it for the stove and instant pot!
Savory tender beef sirloin tips drenched with brown gravy and served over cauliflower mash. This meal is not only delicious, but it is also Keto, Whole30 and Paleo compliant.
Beef Tips & Gravy over Cauliflower Mash

Sirloin Tips:

  • 2 pounds cubed beef stew meat or sirloin tips
  • 1/4 tsp salt
  • pinch of pepper
  • 1 tbsp olive oil


  • 1 tsp garlic powder
  • 2 cups beef broth
  • 1 1/2 tsp ghee
  • 2 tbsp tapioca flour dissolved in 2 tbsp water (for Keto, sub Almond flour)
  • 1/4 tsp pepper
  • 1/4 tsp salt add more to taste if needed

Mashed Cauliflower

  • 2 bags cauliflower rice boiled
  • 1 tbsp chives fresh or dry
  • 2 tbsp coconut milk
  • 1 tsp salt
  • 2 tsp ghee
  • 1 tsp garlic powder
  • 1/4 tsp pepper add more to taste if needed

Beef Tips & Gravy over Cauliflower Mash

Sirloin Tips & Gravy:

  1. In a large skillet heat oil over high heat. Add the meat and a little salt and pepper and cook on high heat until meat is browned on all sides; about 5 minutes.
  2. Pour 2 cups beef broth over the meat and drippings and bring to a boil then reduce heat. Add dissolved tapioca flour, ghee, garlic powder, salt and pepper to the beef broth. (The broth will not thicken automatically, it will thicken as it heats up and simmers.
  3. Mix thoroughly and stir into the meat. Simmer until the meat is tender and the gravy is thick. (The longer it simmers, the more tender the meat. I recommend simmering on low with lid for an additional 30 minutes or longer).

Cauliflower Mash:

  1. Bring 1 head of cauliflower chopped or 2 bags of cauliflower rice to a boil, about 10 minutes.
  2. Drain liquid from the cauliflower and add to the food processor with garlic powder, chives, ghee, coconut milk, salt and pepper.
  3. Blend together until smooth and top with fresh chives. Make sure NOT over blend or it will turn into a soupy puree.
  4. Add Cauliflower mash to a plate and top with beef tips along with creamy gravy. Garnsih with fresh or dried parsley

Instant Pot Version:

  1. Turn on the Instant Pot and set to sauté and allow time to heat up
  2. Add 1 tbsp olive oil and place the steak pieces in. Cook until the outside of the steak is browned.
  3. Before adding in the gravy ingredients, turn the settings on the instant pot to high pressure. Once this setting is on, add all ingredients for the gravy. Make sure to add the tapioca flour last, dissolved in water first. It will mix evenly this way. Once it heats up, the gravy should thicken.
  4. Lock the lid making sure the top vent is sealed. Cook on high pressure for 10 minutes. If the broth is not thick enough after pressure cooking, add a 1/2 tbsp MORE tapioca flour and turn onto "Sauté" mode and bring to a boil.
  5. I usually use natural release, but it's fine if you do quick release if you are in a hurry. I find that the steak is a little more tender with the natural release.

Crockpot Version:

  1. Brown the beef tips over medium/high heat with 1 tbsp of olive oil. Remove and add meat to crockpot.
  2. Throw all the ingredients EXCEPT the tapioca flour in the crockpot (Using an additional 1 cup of broth for this version)
  3. Cook on high for 3-4 hours or on low for 5-7 hours.
  4. 15 minutes before serving, dissolve the 2 tbsp of tapioca flour in 2 tbsp of water and add to the crockpot. Mix in completely and stir until it begins to thicken. Cook on low 15 additional minutes. (If you want it a little thicker, you may need to add 1/2 tbsp MORE tapioca flour)

Butternut Squash and Black Bean Enchilada Skillet

A healthy vegetarian Mexican-inspired dinner -- butternut squash and black bean enchilada skillet. Ready in less than 30 minutes! 13g fiber & 16g protein per serving!
Butternut Squash and Black Bean Enchilada Skillet


  • 2 teaspoons olive oil
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 - 15 ounce can black beans, rinsed and drained
  • 8 yellow corn tortillas, cut into thick strips
  • 3 cups 1/2-inch-diced, peeled butternut squash (from about a 2-lb. squash)
  • salt and pepper, to season
  • 3 cloves of garlic minced
  • 1/2 jalapeno, seeded and diced
  • 1 medium yellow onion, diced
  • 1-15 ounce can red enchilada sauce
  • 1 cup reduced-fat colby jack or mexican cheese (or whatever you prefer), divided
  • cilantro and low-fat sour cream, for serving
Butternut Squash and Black Bean Enchilada Skillet


  1. Heat olive oil over medium-high heat in large oven-proof skillet. Add onions, garlic, and jalapeno and cook 2-3 minutes until onions become translucent and garlic is fragrant. Add cubed squash, cumin and chili powder and season with salt and pepper. Cook, stirring occasionally, until the squash is slightly tender, 10-13 minutes. You want the squash to be fork tender, but not so tender that it starts to fall apart and become mush.
  2. Next add the black beans, corn tortilla pieces, and can of enchilada sauce and stir to combine. Reduce heat to medium-low and sprinkle in 1/2 cup of cheese. Stir again and simmer for a few minutes. Turn on your oven broiler to high. Sprinkle an additional 1/2 cup of cheese over the top of the enchilada mixture and place in oven under broiler for 3-5 minutes until cheese melts and tortilla edges become a tiny golden brown. Remove from heat and serve immediately. Feel free to add in cilantro. Serve with sour cream, guacamole, or hot sauce! Enjoy!

Creamy Potato & Hamburger Soup

This Creamy Potato & Hamburger Soup is comfort food at it's most delicious! Hamburger, potatoes & vegetables all combine to make one great soup.
Mike actually turned up his nose when I told him I was going to whip up this Creamy Potato & Hamburger Soup.He seriously thinks he doesn’t like hamburger in soups. Every time I talk about putting ground beef in a soup, he tells me he doesn’t like it. And then every single time I make a soup with ground beef in it, he loves it.
Creamy Potato & Hamburger Soup


  • 1 1/2 lbs lean ground beef
  • 6 cups of peeled & diced Russet potatoes
  • 2 cups of your favourite frozen vegetable mix
  • 3 tsp dried basil
  • 2 tsp dried parsley flakes
  • 1 1/2 cups milk
  • 6 cups of chicken broth
  • 1 medium white onion peeled and diced
  • 1 large garlic clove minced
  • 2 tbsp cornstarch
  • 8 ounces Velveeta cheese cubed

Creamy Potato & Hamburger Soup


  1. In a large skillet ,fry the ground beef and onions until the onions are soft and the ground beef browned. Drain the grease.
  2. Fry the garlic until browned and fragrant. Add the beef mixture to the crockpot or stockpot on the stove.
  3. Add in the potatoes, broth, vegetables, basil and parsley.
  4. Cook in the crockpot on low for 6-8 hours, on high for 3-4, or simmer on the stove until the potatoes are tender and starting to dissolve sightly.
  5. Whisk the cornstarch into the milk, then whisk into the soup. Add the Velveeta and let it melt, stirring occasionally. When it's melted in completely, spoon into bowls and serve.


Yum, the FRENCH ONION CHICKEN this time is really very delicious and perfect guys. Savory, salty, and sweet flavors merge into one, which makes this dish very delicious.
Many spices are contained in this dish. Because this is made from natural ingredients, this certainly makes us healthier.
All ages and people can taste this dish. So what are you waiting for? try making this dish lovingly, so that the dishes are made more delicious. Good luck :)

  • 2 large Sweet Onions (sliced)
  • 1-2 teaspoons Salt
  • 1 teaspoon Pepper
  • 1 teaspoon Thyme
  • 1 1/2 Tablespoon Cornstarch (or Flour)
  • 4 Slices Provolone Cheese
  • 4 Slices Swiss or Mozzarella Cheese
  • 4 Tablespoons Butter
  • (1) 14-ounce can Beef Broth
  • 4 Chicken Breasts (pound to uniform size)
  • 2 Tablespoons Olive Oil
  • Parsley or Fresh Herbs to garnish
  • 1/2 cup Shredded Parmesan Cheese (optional)

  1. Preheat oven to 400 degrees. Heat oven-safe skillet over medium-high heat.  Add butter to skillet and let melt. Add sliced onions and stir around to coat with butter. Continue to cook, stirring often, for about 15 minutes or until onions are translucent and softened. Meanwhile, sprinkle chicken breasts with olive oil, salt, pepper, and thyme. Once onions are done cooking, remove onions from the skillet and set aside.  Place chicken breasts in pan and cook for 5 minutes per side.  
  2. Remove chicken from skillet and place on a plate. Cover with a paper towel to keep warm.  Return onions to skillet and sprinkle the cornstarch or flour over onions. Stir. Pour in beef broth and use a whisk to stir the mixture and make sure the cornstarch is completely dissolved. 
  3. Once it is thickened, add the chicken back into skillet and spoon sauce all over the chicken. Top one slice of provolone cheese and one slice of Swiss cheese over each chicken breast. Transfer oven-safe skillet to preheated oven and cook for 8-10 minutes, or until the cheese is melted and chicken is cooked through. 
  4. Spoon sauce and onions over the chicken. Garnish with parsley or Italian herbs.

Cassie's Comforting Chicken & Noodles

This is an incredible Crock Pot meal. Not only is it hearty, rich and delicious, but it's also so easy to prepare. Cooking the chicken low and slow for several hours makes it tender and flavorful. The noodles take on the flavor of the chicken and the creamy soup to make the whole pot irresistible. Even your pickiest eater will clean their plate. This is soon to become a new family favorite!
Cassie's Comforting Chicken & Noodles


  • 1 pkg frozen egg noodles, 24 ounce
  • 2 can(s) cream of chicken soup, 14.7 oz each; sometimes I use 1 can chicken and 1 can cream of celery
  • 1 stick (1/2) cup butter - cut into pieces
  • 1 can(s) chicken broth, 32 oz; may want extra to thin out if too thick. The frozen noodles thicken the broth.
  • mixed vegetables, optional; I didn't use this time
  • 1 tsp Better Than Bullion, optional; I add for a richer chicken flavor
  • 6 small boneless, skinless chicken breasts or 4 large·
  • salt & pepper, to taste; can add some parsley too if desired

Cassie's Comforting Chicken & Noodles


  1. Adding salt and pepper to chicken breasts.. Salt & pepper chicken breasts..Placing chicken breasts in the Crock Pot. Place in the bottom of Crock Pot.
  2. Pouring soup over the chicken. Spoon soup over the chicken. Placing pats of butter on top of soup. Cut butter into several pats and place pieces evenly over soup.
  3. Combining the bouillon and broth. Whisk the bouillon with the broth. Pouring bouillon into Crock Pot. Pour over soup.
  4. Placing the lid on the Crock Pot.  Place lid on the Crock Pot and turn to low. Cook for 6 hours. Shredding chicken with two forks. Remove chicken and tear into pieces.
  5. Adding chicken back to Crock Pot. Add back to pot. Adding noodles to Crock Pot. Now add noodles; if adding veggies add now. Cook for another 2 hours or until noodles are desired tenderness. I stir a few times during last 2 hours. (You may want to add more broth to thin out at the end of cooking, as the homemade noodles thicken the broth, which we like. )
  6. Adding parsley to Crock Pot. Sprinkle with parsley and mix in if using at the end of cooking. A bowl of Cassie's Comforting Chicken & Noodles.
  7. Salt & pepper, if needed, and serve. Yum!


My Keto version of the ultimate breakfast comfort food; Keto Biscuits and Gravy
Is there a more comforting breakfast than Biscuits and Gravy? I don’t think so. I never really ate Sausage Gravy growing up, and quite frankly I have never really been a gravy fan until I got married to a “Southern boy.”


  • 1 tsp Salt
  • 1/2 cup Heavy Cream
  • 1 lb Breakfast Sausage
  • 1 cup Chicken Stock
  • 1 tsp Pepper
  • 4 oz Cream Cheese


  • 1 cup Almond Flour
  • 1/2 tsp garlic powder
  • 1/2 tsp chili powder
  • 2 tbsp VERY COLD Butter
  • 3 Egg Whites
  • 2 tsp Baking Powder
  • 1/2 tsp Salt


  1. In a medium saucepan over medium heat, cook the Sausage. Set aside.
  2. To the same saucepan add in the cream cheese, heavy cream and bring up the heat as you whisk the mixture. About 5 minutes.
  3. Gradually add in the chicken stock while whisking. Season with salt and pepper.
  4. Add the sausage to the gravy and continue to whisk for 2-3 minutes until the Sausage Gravy is thickened.


  1. Preheat the oven to 400 degrees and line or grease a muffin pan.
  2. In a medium bowl, combine the almond flour and baking powder. 
  3. Add in the salt, garlic powder, and chili powder and combine well. 
  4. Add in the cold butter and cut it into the mixture using two knives or pastry cutter. The mixture should have a crumbly consistency. 
  5. Meanwhile, whisk the egg whites until they are fluffy. This is an important step to making the biscuits light and airy. 
  6. Gently fold in the egg whites into the flour mixture. 
  7. Using a cookie scoop, scoop in the biscuit mixture into 8 muffin slots. 
  8. Bake for 10-15  minutes or until biscuits starts to get golden brown on top. 


  • If the Sausage Gravy isn’t thickening as much as you would like, you can add in 1/2 tsp of Xanthan Gum. First, whisk in the Xanthan Gum with 1 tbsp of warm water in a separate bowl before adding it to the gravy. 
  • Nutritional Information is for 1 serving of Sausage Gravy and 1 serving of Biscuits


Texas Style Lasagna is a dish you’ll be making repeatedly for family dinners, potlucks, parties…the list goes on and on. This is a filling ...