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This soup is perfect for when the weather starts to get colder.

As we get deeper into the month of September the temperature gauge just keeps going down and down. The weatherman’s forecast doesn’t contain anymore 80 degree days. Boo! Truthfully, it isn’t all that bad as I’m a huge lover of the fall as it is my favorite season.

I love fall because of the changing colors of the leaves, cool air, and great food. It is the time of year when I always start making plenty of soups and stews instead of the usual casseroles. This creamy vegetable soup will keep you warm and fill you up!

When I first made this soup the one thing I noticed the most was how great it smelled while it cooked. It left a heavenly aroma throughout my entire house. When my kids came home from school they were met with this aroma and promptly asked me when dinner would be ready. Music to my ears!

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Quick Tip: You can use a variety of thickeners like flour, cornstarch, or  Glucomannan.

We all remember our favorite childhood food.

Mine would have to be grilled sandwiches and the beloved Sloppy Joes that my mom would make for us kids. Mom would cook up a HUGE batch of the glorious ground meat and we’d eat it for probably three days during the summer months. My mother would never use canned sauce or that Manich crap.

No, siree! She would always make her own homemade sauce to pour over the ground burger meat, and it was delicious. I would always invite my friends to eat lunch with us because everyone loved mom’s Sloppy Joes. I don’t know if this drove mom crazy or not but she never complained.

So, if you’re like me and you like Sloppy Joe sandwiches you’re going to love this deep dish Sloppy Joe Casserole. It combines everything you love about the classic sandwich into a neat and tidy baking dish. No hands are needed here, well, maybe to hold your fork and shovel the food into your face, but that’s all!

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Quick Tip: My mom would always put green peppers into her Sloppy Joe mix and I added them to this casserole. So good!

Hot and hearty this salsa soup is a cinch to make!

Lately, I’ve been running really late at getting dinner started. I love to have my food cooked, hot, and ready for when my husband gets home from work. Sometimes, that doesn’t always work out. Thankfully, my husband is a very understanding fellow. However, that doesn’t mean that I still don’t feel terrible about not having dinner ready for him after a hard day’s work.

I started looking around the internet for easy meal ideas. I came across a lot of recipes but most of them didn’t provide very much wholesome value. Then, I found this recipe for speedy salsa soup.

Speedy salsa soup allows you to basically use what you have in your pantry. Many times, this soup isn’t made the same way twice. However, the main ingredient of salsa is always a factor.

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Quick Tip: I always make sure to add a can or two of black beans to my salsa soup because they are a great source of protein and keep the belly full.

What’s better than a berry pie? A berry berry pie!

You’re probably wondering what in the world that means. Well, it means that we used two types of berries in this amazing pie recipe and we couldn’t be happier about it. Blueberries and strawberries were both tossed into a buttery pie crust and topped with an even butterier lattice crust. My husband and kids raved over this yummy berry pie and said that it tasted even better when eaten with ice cream. I have to say, ice cream does kick the flavor factor up a few more notches.

Thank you so much, Bless Us O Lord, for sharing your very berry pie recipe with us. I took it to my church’s annual potluck supper last Sunday and everyone LOVED it!

Are you ready to get the details on how to make this amazing recipe courtesy of Bless Us O Lord? Head on over to the next page for a complete list of ingredients and instructions.

Recipe and image courtesy of Bless Us O Lord.

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Quick Tip: Ice cream or whipped cream top this berry pie well.

Does a frozen cream pie recipe really get any tastier than this?

My mom was always the pie maker in our family. She learned how to make homemade pies from her mom and her mom taught her and so on and so forth. I am privileged to have taken on the honor of learning from her and being the new pie maker in town. Nobody knows how to teach a recipe like my mama. Anyway, mom used to make these awesome frozen cream pies that everyone would lose their minds over. She had chocolate, peanut butter, and vanilla. I’m super excited to give this Key lime version a whirl!

Thank you so much, Bless Us O Lord, for sharing your frozen key lime pie recipe with us. I took it to my church’s annual potluck supper last Sunday and everyone LOVED it!

Are you ready to get the details on how to make this amazing recipe courtesy of Bless Us O Lord? Head on over to the next page for a complete list of ingredients and instructions.

Recipe and image courtesy of Bless Us O Lord.

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Quick Tip: Sprinkle the top of this pie with crushed graham cracker crumbs for a lovely garnish.

Pot roast doesn’t get any more tender and juicy than this red wine-soaked version.

If you look through our recipe archives for pot roast you will probably come across many of them. That’s because we LOVE pot roast here at Tastee Recipe. Now, you’ll notice that each one is different than the next because we also like variety. Anyway, the following recipe, found over on the Bless Us O Lord food blog, calls for red wine and mushrooms. Personally, I find it to be the best pot roast recipe that we have. The meat comes out so tender and juicy that it’s hard to believe that the cut of meat is a chuck roast.

Thank you so much, Bless Us O Lord, for sharing your pot roast with mushrooms and red wine sauce recipe with us. The leftovers (if there are any) taste even better!

Are you ready to get the details on how to make this amazing recipe courtesy of Bless Us O Lord? Head on over to the next page for a complete list of ingredients and instructions.

Recipe and image courtesy of Bless Us O Lord.

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Quick Tip: I think adding a packet of onion soup mix to this roast would totally enhance the flavor.

“Country-style ribs are best roasted in the oven”, says grandma.

We all know that grandma knows best, right? Right! My grandmother was quite an old-school kind of lady. She didn’t believe in crockpots or microwave. Nope. She was a farmer’s wife her whole life and always cooked over a hot wood stove. My grandma would feed the farmhands lunch every day and I’ve heard that those guys looked forward to her cooking like nobody’s business. Grandma’s oven roasted country-style ribs was one of her most famous meals.

Thank you so much, Melady Cooks, for sharing your amazing country-style ribs recipe with us. This recipe reminds me so much of my grandma’s that it is like eating her cooking all over again.

Are you ready to get the details on how to make this amazing recipe courtesy of Melady Cooks? Head on over to the next page for a complete list of ingredients and instructions.

Recipe and image courtesy of Melady Cooks.

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Quick Tip: Make sure you heavily season these country-style ribs to get maximum flavor.