Mom’s Chicken Pot Pie Soup!!!

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Mom’s Chicken Pot Pie Soup!!! 💖INGREDIENTS:1 tablespoon canola or vegetable oil1 medium yellow onion finely chopped3 celery ribs chopped2 cloves garlic minced¼ teaspoon poultry seasoning¼ teaspoon ground black pepper (or white pepper)1 teaspoon crushed rosemary2 teaspoons fresh thyme (or 1 teaspoon dried)4 tablespoons unsalted butter¼ cup all purpose flour4 cups low sodium chicken broth3 carrots … Read more

French Silk Pie Brownies

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Ingredients:FOR THE BROWNIES:1 box (18.3 oz.) fudge brownie mixFOR THE TOPPING:1 bar (4 oz.) German chocolate bar, finely chopped4 tbsp. ( 1/2 stick) unsalted butter, cubed1 pkg. (8 oz.) cream cheese, softened2 cups confectioners’ sugar1 tub (16 oz.) frozen whipped topping, thawedChocolate curls or mini chocolate chips, for decorating (optional)Instructions:Prepare and bake the brownies according … Read more

Stromboli Recipe

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INGREDIENTS:PIZZA DOUGH:1 (.25 ounce) package active dry yeast1 teaspoon sugar1 cup warm water1/2 teaspoon salt1 tablespoon olive oil2 1/2–3 cups all purpose flour plus extra for rollingSTROMBOLI:3 tablespoons butter1/2 teaspoon dried basil1/2 teaspoon dried oregano1/2 teaspoon garlic powder2 1/2 cups finely shredded mozzarella6 large thin slices sweet ham1/2 cup marinara plus more for dipping6 ounces … Read more

30-MINUTE SEVEN LAYER SALAD – Don’t Lose This Recipe

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1 pound bacon1 large head iceberg lettuce – rinsed, dried, and chopped1 red onion, chopped1 (10 ounce) package frozen green peas, thawed10 ounces shredded Cheddar cheese1 cup chopped cauliflower1 ¼ cups mayonnaise2 tablespoons white sugar⅔ cup grated Parmesan cheeseDirectionsAdd bacon in a large skillet and cook over medium-high heat until evenly brown. Crumble and set … Read more

30-MINUTE SEVEN LAYER SALAD – Don’t Lose This Recipe

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Ingredients1 pound bacon1 large head iceberg lettuce – rinsed, dried, and chopped1 red onion, chopped1 (10 ounce) package frozen green peas, thawed10 ounces shredded Cheddar cheese1 cup chopped cauliflower1 ¼ cups mayonnaise2 tablespoons white sugar⅔ cup grated Parmesan cheeseDirectionsAdd bacon in a large skillet and cook over medium-high heat until evenly brown. Crumble and set … Read more

The Original Lasagna Soup RecipeINGREDIENTS
FOR THE SOUP:

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2 tsp. olive oil1-1/2 lbs. Italian sausage1 extra-large yellow onion, chopped (about 3 c. chopped)4 large garlic cloves, minced2 tsp. dried oregano1/2 tsp. kosher salt1/4 tsp. ground black pepper1/4 tsp. crushed red pepper flakes3 T. tomato paste (add more for even deeper tomato flavor)2 (14.5-oz.) cans fire-roasted diced tomatoes2 bay leaves6 c. low-sodium chicken stock8 … Read more

Lemon Cheesecake Crescent Rolls

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Ingredients:Rolls;1 package 8 count refrigerated crescent rolls4 oz. cream cheese cold2 Tbsp. granulated sugar1/4 tsp. lemon extractzest of 1/2 lemonGlaze;1 c. powdered sugar1 1/2 Tbsp. lemon juicezest of 1/2 lemonInstructions:In a medium mixing bowl, combine cream cheese, granulated sugar, lemon extract, and lemon zest.Beat on medium-high speed until mixture comes together. Unroll crescent roll dough … Read more

Amazing Buckeye Brownie Cookies !!!

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Ingredients:
1 18 ounce brownie mix I used Ghiaradelli double chocolate
¾ cup all-purpose flour
5 tablespoons vegetable oil
2 large eggs at room temperature
½ cup creamy peanut butter
¼ cup powdered sugar
½ teaspoon pure vanilla extract
¾ cup semi sweet chocolate chips
1 teaspoon vegetable oil or coconut oil
Instructions:
Preheat the oven to 350°F/180°C, and line 2 cookie sheets with parchment paper or silpat mats.
In a large bowl, using a hand mixer, combine the brownie mix with flour, oil and eggs. The dough will a little be crumbly and this is ok. Using a small cookie scoop, scoop out dough balls and then roll them with your hands into balls.
Place the dough balls on the cookie sheets, 2 inches apart and bake for 8-11 minutes. You know they’re done with they are like brownies, with firm edges and centers that are still soft but set. Remove from the oven.
While the cookies are still warm, use a teaspoon to push the center of each cookie down (not too much!) to make room for peanut butter.
To make the peanut butter filling: In a medium bowl, beat together the peanut butter, powdered sugar, and vanilla. Scoop the mixture into 1 teaspoon sized balls and add one to each cookie.
For the chocolate layer: Combine the chocolate chips with vegetable or coconut oil in a small bowl. Microwave for 30 seconds, stir, then microwave for another 30 seconds. Stir until melted. If needed, microwave again at 15-second intervals until melted and smooth.
Spoon chocolate over each cookie, allowing some of the peanut butter filling to be seen. Sprinkle with sea salt if desired.

CREAMY BEEF TACO SOUP

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Ingredients Ingredients• 2 lb ground beef• 1 small onion, diced• 1 bell pepper, diced (any color will work well!)• 2 garlic cloves, minced• 24 oz beef broth• 28 oz can diced tomatoes (crushed tomatoes or another kind will work too)• 4 oz salsa• 2 store-bought taco seasoning packets• 4 oz cream cheese, softened• 1 cup … Read more

HOMEMADE ANGEL BISCUITS

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Ingredients YEAST MIXTURE1/4 cup warm water (125 F)1 teaspoon granulated sugar1 package Rapid Rise Instant yeast (1/4 oz) (2¼ teaspoons)BISCUITS2½ cups all-purpose flour ( I prefer White Lily flour)1/4 cup granulated sugar1 teaspoon baking powder1/2 teaspoon baking soda1 teaspoon salt1/4 cup unsalted butter chopped +more for brushing finished biscuits1/4 cup butter-flavored shortening1 cup buttermilk1 tablespoon … Read more