My name is Shari

I'm a wife, mom of 2 boys, and hard core food lover living in Nashville, TN. I love all things ooey, gooey, cheesy, meaty, crunchy and sweet. I believe in making life taste delicious!



Pumpkin Crunch!

Pumpkin Crunch!


Pumpkin Crunch


This dessert is a family tradition for us! Not only is this my Mother-In-Law’s recipe, but this is also my husband’s favorite Fall dessert! It would not be Fall without making Pumpkin Crunch! I love the buttery and nutty cake topping over a pillow of sweet pumpkin goodness! This dessert is delicious served hot, or served the next day cold out of the refrigerator! Serve with powdered sugar on top and some whipped cream!



1 15oz can of Pumpkin puree

1 12oz can of evaporated milk

3 eggs

1 cup of sugar

4 teaspoons of pumpkin pie spice

1 teaspoon of vanilla

1/3 cup of brown sugar

1 package of Butter Cake Mix

1 1/2 cups of chopped pecans or walnuts

3/4 cup salted melted butter

shortening to grease pan

Powdered sugar and whipped cream (if desired)



Heat oven to 350. Grease bottom and sides of rectangular metal pan, 13x9x2, with shortening. Beat pumpkin, milk, eggs, sugar, vanilla, and pumpkin pie spice in medium bowl with wire whisk until smooth. Pour into pan. Sprinkle dry cake mix over pumpkin mixture, and lightly pat down all over. Sprinkle with brown sugar and chopped pecans. Pour melted butter evenly over top of dessert.

Bake 50 to 60 minutes or until knife inserted in center comes out clean. If nuts brown before cake is finished baking, cover with aluminum foil. Cool cake slightly.

Sprinkle with sifted powdered sugar and serve with a dollop of whipped cream.

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Butternut Squash Soup

Butternut Squash Soup

I love cooking squash recipes in the Fall! They have an earthy smell and take in the taste of whatever spices or herbs you cook them with! In my experience, the key to a tasty squash recipe is adding enough herbs and spices to give it that extra boost of flavor. You can make it taste however you want: sweet, spicy, nutty, creamy, etc. What floats your boat. Or, sprinkles your donut. You get my drift.


This Butternut Squash Soup has a mildly sweet, buttery, and nutty flavor with a fresh taste of rosemary. Yum! I love to top mine with a dollop of sour cream and chopped green onions.




2 Tablespoons butter

1 tablespoon olive oil

1 large onion

3 gloves of garlic, crushed and minced

2 medium Butternut squash, peeled and diced into 1 inch cubes 

1 inch gingerroot, peeled and sliced finely

3 sprigs of rosemary

6 cups chicken or vegetable stock

¼ cup of cream or half and half

½ teaspoon nutmeg

½ teaspoon sea salt

¼ teaspoon ground pepper

1 Tablespoon of sugar (or sugar substitute)



Heat a large stockpot on medium high heat and when warm, add the butter and oil. Once the butter has melted, add the onions, and allow to cook until translucent, about 5-8 minutes. Add in the fresh garlic, and cook until fragrant. 


Place the butternut squash, ginger, salt, and pepper into the pot, and allow to cook for 5 minutes, while stirring constantly. Pour the 6 cups of chicken broth and fresh rosemary into the pot, and bring to a boil. Turn heat down slightly, and allow to simmer for 20 minutes, or until squash is soft.


Pour the mixture into a food processor or blender, and add the sugar, nutmeg, and cream to the mixture. Puree until smooth. 


Add the mixture back to the pot and allow to simmer for 10 minutes. Taste the soup to see if more salt or pepper is needed. 


*Toppings to add just before serving: 

Goat cheese

Heavy cream

Sour cream

Chopped green onions

Fresh sage

Shredded cheese

Toasted pine nuts

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Peach Upside Down Cake

Peach Upside Down Cake




1/2 cup sliced almonds, toasted

2 tablespoons unsalted butter, plus 5 tablespoons melted and cooled

1 cup sugar


1 lb peaches, halved, pitted, and cut into 3/4-inch wedges, or 12 oz frozen sliced peaches, thawed and drained

1 cup all-purpose flour

1 teaspoon baking powder

1/8 teaspoon baking soda

1/8 teaspoon ground nutmeg

1/2 cup whole milk

1 large egg plus 1 large yolk

1 teaspoon grated lemon zest

1 teaspoon vanilla extract



Set oven rack to middle position and heat oven to 350 degrees. Pulse almonds in the food processor until finely ground.

Melt 2 tablespoons butter in 10-inch cast-iron skillet over medium heat. Add 1/4 cup sugar and pinch of salt. Cook, whisking constantly, until sugar is melted, smooth, and deep golden brown, about 4 minutes. Off heat, carefully arrange peaches cut side down in tight circle around edge of skillet, overlapping as needed. Arrange remaining peaches in center of skillet.


Whisk flour, baking powder, baking soda, nutmeg, 1/4 teaspoon salt, and ground almonds together in large bowl. In separate bowl, whisk milk, egg and yolk, lemon zest, vanilla, remaining 6 tablespoons melted butter, and remaining 3/4 cup sugar together until smooth. Stir milk mixture into flour mixture until just combined.

Pour batter over peaches and spread into even layer. Transfer skillet to oven and bake until cake is golden brown and toothpick inserted into center comes out clean, 25 to 30 minutes, rotating halfway through baking.


Using potholders, transfer skillet to wire rack and let cake cool for 10 minutes. Being careful of hot skillet handle, run paring knife around edge of cake to loosen. Place wire rack over skillet, and holding each tightly, invert cake onto rack and let sit until cake releases itself from skillet, about 1 minute. Place rack over baking sheet to catch drips Remove skillet; gently scrape off any peaches stuck in skillet and arrange on top of cake. Let cake cool completely, about 1 hour. Serve.

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