How is tomorrow already October?! I don’t know about where you live, but here in South Mississippi it’s still painfully hot outside! I am so ready for cooler weather and all the upcoming holidays.

This week I’ve been in full-on Fall mode — I cleaned off both porches and got them decorated for the season. By the time you’re reading this, the front porch cleanup video will already be live, and you can catch it on Facebook, TikTok, Instagram, or YouTube. The back porch cleanup will be coming on Thursday, so keep an eye out for that!

As for recipes this week, they don’t exactly follow a theme — I’m calling them my “straggler recipes.” These are the last few I’m wrapping up for my upcoming cookbook release at the end of October! In fact, 3 out of the 4 recipes I’m sharing this week will be featured in the new book. And for those of you who already have Krockpots to Kasseroles, you’ll recognize Lasagna Soup from the soups chapter — it’s a family favorite and perfect for when that cool weather finally decides to show up.

Recipes and Schedule

Tuesday 9/30 Chicken Salad

3 -12-ounce cans of canned chicken

2–8-ounce blocks cream cheese

3 ribs if celery

1/2 purple onion

1 bunch green onions

Cajun seasoning, cayenne pepper (optional), salt, and pepper to taste

Bread or crackers of choice for serving

Wednesday 10/1 Taco Pasta Salad

1 1/2 pounds garden rotini

2 pounds ground beef

2 packets of taco seasoning (for taco meat)

3 tbs minced garlic (for taco meat)

1 yellow onion (for taco meat)

1 bunch cilantro

2 tomatoes

1 bunch green onions

2-2-ounce cans black olive, sliced or chopped

1-6-ounce can of green chilis

1-8-ounce bag shredded lettuce

8 ounces shredded cheddar

1 party size bag nacho cheese Doritos

1-16 ounce container of creamy French dressing

Thursday10/2 Crockpot Pulled Pork

3–4-pound pork roast

12 cloves of garlic

Season roast generously with onion powder, garlic powder, paprika, Cajun seasoning, salt, and pepper

1 1/2 to 2 cups BBQ sauce (I use Sweet Baby Ray’s Original)

Hamburger buns (for serving)

Thin sliced purple onions (for serving)

Pickle slices (for serving)

Coleslaw (for serving)

Friday 10/3 Lasagna Soup

Soup

2 pounds Italian sausage

1 pound lasagna noodles

1-15-ounce can petite diced tomatoes

4 cup beef broth

4 cups water

1 cup heavy whipping cream

1–24-ounce jar spaghetti sauce

3 tbs minced garlic

Season to taste with onion powder, Italian seasoning, crushed red pepper, salt, and pepper

Ricotta Topping

15 ounces ricotta cheese

1 cup shredded mozzarella

Season to taste with onion powder, garlic powder, Italian seasoning, salt, and pepper

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