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Some of my most treasured recipes are those that have been passed on to me by my family, in particular my grandmother.  When I think back to our time together, most of my memories center around the kitchen.  Her pouring me a bowel of cereal while she drank black coffee in the morning, fixing grilled bologna and cheese sandwiches and always knowing I wanted extra sweet pickles on the side, and sharing family dinners around the old oak table reminiscing about times past.  Although I would give anything to share one more dinner with my grandma, making one of her recipes for my loved ones now, is the next best thing.  It’s like she is standing beside me in the kitchen, and it makes my heart so happy knowing I have a little piece of her with me always. 


One of my favorite recipes that has been passed down from my grandma is her famous goulash.  I remember as a kid, I could never get enough of this casserole.  I would request it anytime I knew I would be staying for dinner, and now, as an adult when I think of my grandmother, I think of her goulash recipe.  There’s just something so warm and comforting about a big bowl of grandma’s goulash with some melted cheddar cheese on top. Honestly, I could eat a bowl of this goodness every day and never get tired of it!

It’s all about coming up with just the right combination of red sauce, spices, pasta and ground beef to make the perfect goulash. Luckily, this dish is pretty forgiving and leaves you plenty of room to tweak the recipe to your own personal preferences, in fact that is why I added a touch of Yuengling Lager to my version of Grandma’s Goulash.  The lager adds a richness to the dish, and also enhances the aromas and flavor.  Not only does the Yuengling Lager makes the red sauce of this dish more flavorful, but the rich history that Yuengling is based upon makes it a great addition to my Grandmother’s beloved recipe.  


Yuengling has been brewing beer in Pottsville, PA since 1829, making them America’s Oldest Brewery. It is a family business, first and foremost, who really value enriching the local community as a way to help the members of their extended family thrive economically and socially. Today, Yuengling is operated by its 6th generation-all women, four sisters, who have combined over 60 years of brewery experience. They all grew up in the business, and I think it’s an interesting time for them to be leading a company as women, particularly in a male-dominated industry. You can read more about Yuengling, and the new female leaders HERE .This year, Yuengling will celebrate their 190th anniversary with exciting announcements and events, including the release of limited-edition, 190th Yuengling Lager beer cans. These 5 commemorative cans pay tribute to their enduring history, and the entrepreneurial spirit and relentless determination that has made them America’s older brewery. Right now, save $2.00 off 12 pack OR (2) 6 packs or $4.00 off (2) 12 pack OR a 24pk or (4) 6 pks. Please note that the offer may vary by state, so check your local store. Pick one up today to make this yummy recipe below!


Yuengling remains focused on the future of it’s business, while being inspired by their past.  And every time I make this recipe, I can’t help but being inspired by a strong female of our past family: my late grandmother.  This recipe, like the Yuengling brand itself, is based in rich history and family tradition. So from my family to yours, I hope you enjoy Grandma’s Goulash!  


  • 8 ounces elbow macaroni

  • 1 pound ground beef

  • 1/2 pound mild Italian sausage

  • 1 Tbsp. Olive oil

  • 1 large onion, chopped

  • 1 green pepper, chopped

  • 1 can of sliced mushrooms

  • 1 Tbsp. minced garlic

  • 1 tsp. dried oregano

  • 3 Tbsp. worcestershire sauce

  • 2 Tbsp. brown sugar

  • 1/4 tsp. dried red pepper flakes

  • 1/2 tsp. garlic salt

  • 2 (10 ounce) cans tomato soup

  • 1 (6 ounce) can tomato paste

  • 1 cup Yuengling Lager

  • 2 cups Italian cheese blend

  • 2 cups shredded sharp cheddar cheese


  1. Preheat the oven to 350 degrees.

  2. Cook the macaroni noodles until it is al dente (about 6-8 minutes), and drain

  3. Add olive oil to a skillet on medium heat.  When hot, add garlic and cook until fragrant (1-2 minutes)

  4. Add the onion, bell pepper, and oregano and cook 4-5 minutes

  5. Next add the ground beef and sausage, continue to cook mixture until meat is browned.  Drain off any fat

  6. In a small bowl, combine worcestershire sauce, sugar, pepper flakes, garlic salt, tomato soup, tomato paste, and Yuengling lager and mix to combine 

  7. Add the tomato mixture to meat mixture, stir well and let simmer 8-10 minutes

  8. Spray a 9x13 casserole dish with cooking spray.

  9. Spread the pasta over the bottom of the prepared pan.

  10. Sprinkle Italian cheese blend over the pasta.

  11. Spread the meat sauce over the pasta and cheese. 

  12. Cover the pan with foil and bake for 45 minutes.

  13. Remove the foil, sprinkle the cheddar cheese over the casserole and bake for an additional 5-10 minutes, uncovered, until the cheese is melted.




When fall rolls around, I want ALL things pumpkin! These pumpkin cookies are basically a mix between classic pumpkin pie and your favorite soft cookie, and are sure to satisfy all your pumpkin cravings! Plus, they are pretty darn healthy as far as the cookie itself goes. Now, I will admit, the maple frosting is a bit of a splurge, but I have yet to try a “healthy” frosting recipe that I like as well as this cream cheese frosting…and what is a pumpkin cookie without creamy frosting?! Not as good if you ask me!! I used Trader Joes Bourbon Barrel Aged Maple Syrup which gives the frosting a nice sweet + smokey flavor, but feel free to use your favorite kind! You can omit the frosting if you prefer to keep these cookies more on the healthy side, and just roll the dough in cinnamon sugar before baking. I think these would be perfect to make for Thanksgiving, a holiday party, or just for yourself! If you’re anything like this household, these will be gone in a couple days. Enjoy!


  • 1/4 cup melted coconut oil 

  • 1/3 cup canned pumpkin

  • 1/4 cup cane sugar

  • 1 tbsp. pure maple syrup

  • 1 egg, at room temperature

  • 1 tsp. vanilla extract

  • 2 cups packed fine almond flour 

  • 5 tbsp. coconut flour

  • 1/4 tsp. baking soda

  • 1 tbsp. pumpkin pie spice 

  • 1/4 tsp. salt

  • 1 tbsp. molasses

  • If not using frosting: Roll dough in cinnamon sugar

    For the Maple Frosting:

  • 1 pkg. cream cheese, softened

  • 1/2 cup unsalted butter, softened

  • 2 cups powdered sugar

  • 1 tsp. pure vanilla extract

  • 4 tbsp. pure maple syrup, at room temperature

  • Pinch of salt


  1. Heat oven to 350 degrees F. Line a large baking sheet with parchment paper

  2. In a large bowl, add the coconut oil, pumpkin, sugar, maple syrup, egg and vanilla extract. Stir until smooth. Next add in almond flour, coconut flour, baking soda, spices and salt. Mix to form dough. Allow dough to sit for 5 minutes.

  3. Roll dough into golf sized balls ( roll in cinnamon-sugar if not using frosting) and place on cookie sheet. Use palm of your hand to flatten dough.

  4. Bake for 10-12 minutes

  5. Cool completely

    For maple frosting:

    Mix well and put on top of each cookie. Frosting does best if cookies are completely cooled.