Cabbage Soup

Submitted by Gail Gordon for The Aha! Connection

This recipe is addicting and everyone who has made it once has made it again and again.. easy and hearty!
2T canola oil
1 1/2 lbs ground beef
2 cups chopped yellow onion
 1 1/4 cups chopped carrots
1 cup chopped celery
3 T brown sugar
1T paprika
1tsp salt
1/8 tsp cayenne pepper
1 -15 oz can tomato sauce
4 cups chicken broth
1/4 cup white or brown rice
6oz can of tomato paste to thicken..… Read More »

Pasta e fagioli with pancetta

Submitted by Clara Tolusso for The Aha! Connection

I love this recipe!  I puree the Canellini beans and then put them into the soup to create a thicker consistency. Also, if you can not find Ditalini pasta, you can use the small elbow macaroni pasta. Do not skip the Pancetta because that is the star of the show! More »

Creamy Crockpot White Chicken Chili

Note from Audra:   I made this for dinner while college boy was home for winter break.  We stored the leftovers in three bowls with lids and each grabbed a bowl for lunch the next day and it was GONE.   It was delicious.   And…it just happened to be gluten free.

Original Recipe fromThe Chunky Chef Can be found here.… Read More »

Breakfast Casserole

Shared with Audra by Christine Taylor

  • 1 lb hot sausage. 
  • 3 cups Rice Crispie cereal. 
  • 1 small onion chopped. 
  • 3/4 cup cooked minute white rice. 
  • 1 10oz pkg of shredded sharp cheddar cheese. 
  • 5 eggs lightly beaten. 
  • 1 can of cream of mushroom soup. 
  • 1/4 cup skim milk. 
Directions 1) Brown & crumble sausage. Add onion & brown also.… Read More »

John Wayne Casserole

Submitted by Audra H. Anders, stolen from her BFF, Becky J. Brown

  • 1 2.25 oz can diced green chiles
  • 1 lb of grated Monterrey Jack Cheese
  • 1 lb of grated cheddar cheese
  • 4 egg whites
  • 4 egg yolks
  • 1 8 oz. can of evaporated milk
  • 1 Tablespoon of GF flour
  • 1/2 teaspoon of salt
  • 1/8 teaspoon of pepper
  • 2 medium tomatoes, sliced

Combine diced green chiles with cheeses. … Read More »

Aztec Salad

Submitted by Audra H. Anders stolen from her BFF Becky J. Brown!

  • 12 oz white shoepeg whole kernel corn
  • 1 cup drained and rinsed kidney beans
  • 1/2 cup chopped white or yellow onion
  • 1/3 cup chopped green pepper
  • small jar pimiento
  • 1/4-1/2 cup of GF catalina dressing

Mix together, chill, serve.… Read More »

Fajita Marinade

Submitted by Audra H. Anders stolen from her BFF Becky J. Brown!

  • 1/2 cup oil
  • 1 can GF beef bouillion soup
  • 1/4 cup GF Worcestershire sauce
  • 1/2 cup red wine vinegar
  • 1 1/2 teaspoons garlic powder
  • 1 tablespoon black pepper
  • 1/2 cup GF soy sauce

Marinade for chicken or beef… Read More »

Banana Pudding

This banana pudding recipe is party size, so cut it in half if you are feeding less than a small army of people. Plan to let the pudding sit in the refrigerator between 3 hours to overnight for optimal flavor. 

2 packages of 5 oz Jello Instant Pudding, Vanilla
2 2/3 cups of Whole Milk
2 (14oz) cans of Sweetened Condensed Milk
4 cups of Heavy Cream
2 tablespoons vanilla extract or paste
1 large box of Nilla wafers
8 bananas, sliced into coins
3 teaspoons of granulated sugar

Start by combing the milk, pudding mix, and sweetened condensed milk and stir until incorporated with no lumps.… Read More »

Cumin Lamb Skewers

I took some friends to Northern China Eatery in Doraville last week. We filled up on pork fennel dumplings, shumai, and these tender lamb skewers. Xinjiang Lamb Skewers are popular Chinese street food and are my second favorite way to eat lamb. This recipe makes super tender and flavorful meat. These skewers are cooked on small charcoal grills that cook at very high heat.… Read More »

White Pesto Pasta


I love white pesto because it doesn’t require a blender or food processor. It is light with lots of flavors.

You will need:
½ cup walnuts
Kosher salt
4oz. fresh ricotta
Zest of 1 lemon
4 garlic cloves, roasted then smashed
2 tsp. finely chopped oregano
1½ cups grated Parmesan, plus more for serving
¼ cup EVVO
Freshly ground black pepper
1 lb.… Read More »

Applebee’s Bourbon Street Steak

“Yeah, we fancy like Applebee’s on a date night
Got that Bourbon Street steak with the Oreo shake
Get some whipped cream on the top too
Two straws, one check, girl, I got you” 

My kids have been asking to make Bourbon Street steak FOR-EV-ERRRRR. I finally gave in a looked up a copycat recipe. This one is adapted from… Read More »

Shaved Brussels Sprout Salad Recipe

Submitted by Lauren Townsend for The Aha Connection

This salad is a great transition from summer to fall. Hearty, but doesn’t really require cooking and only gets better after a day in the fridge making it perfect for tailgates or parties.

1 9-10 oz. package of shaved Brussels Sprouts (I prefer Target or Trader Joe’s)

1 cup roasted, chopped hazelnuts

3 pieces cooked, chopped bacon

1/2 cup shaved Parmesan and/or Pecorino

Dressing: any lemon vinaigrette or

Whisk together 2 tablespoons of lemon juice with a teaspoon of honey.… Read More »

Alabama White Sauce


  • 1 cup mayonnaise
  • 1/4 cup apple cider vinegar
  • 2 Tablespoons brown sugar
  • 1 Tablespoon dijon mustard
  • 1 teaspoon lemon juice
  • 1 teaspoon prepared horseradish
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper


  1. Whisk all ingredients together in a bowl until smooth and well combined.
  2. Transfer to a lidded jar. Use immediately or let set in the refrigerator for 24 hours to let the flavors meld together.
Read More »

Mississippi Pot Roast

By Audra Anders for The Aha! Connection


  • Approx 3lb chuck roast
  • 1 packet ranch dressing mix (I used Hidden Valley Ranch Ranch Dip Mix because it is Gluten Free)
  • 1 packed au jus gravy mix (My mother-in-law uses McCormick’s but I found a gluten free gravy mix at Kroger and used that instead)
  • butter (1/4 cup sliced)
  • pepperoncini peppers (We used about 8 – I’ll use more next time)


  • Place the chuck roast in the bottom of your crock pot.
Read More »

Lauren’s Favorite Summer Cocktails!

by Lauren Townsend for The Aha! Connection

My favorite summer cocktails are PINK!

There is nothing worse than cracking open a watermelon only to find it’s not as sweet as you’d like. Cube that bad boy up and throw it in your freezer. Add to a blender with lime juice and zest and rosé. (You may have to do a couple batches).… Read More »