This loaded baked potato soup is great for a warm comfort meal. The Old Bay seasoning gives a little bit of a kick and the garnishes are what really make this meal a family favorite. Enjoy!
• 2 diced celery stalks
• ½ yellow onion
• 5 green onions
• 3 cloves of garlic (minced)
• 4 potatoes cut into bite sized pieces
• 6 sliced bacon strips
• 1 TSP smoked paprika
• 1 TSP salt
• 1 TSP garlic powder
• 1 TSP onion powder
• ½ TSP Old Bay seasoning (optional)
• 5 TBSP flour
• 3 cups vegetable stock
• 1 TBSP vegetable bouillon
• 2 ½ cups heavy whipping cream
• Shredded cheese
• Sour cream
1. Cook bacon in a large soup pot until crispy and then set aside, leaving the bacon grease.
2. Add celery and onions into soup pot and cook until soft. Add garlic and all spices.
3. Add 5 TBSP of flour and mix until evenly coated, then add vegetable stock and vegetable bouillon. Let simmer until thickened and add heavy whipping cream.
4. Add potatoes and simmer until softened. Then add bacon and green onions.
5. Top with chili of your choice, sour cream, bacon, green onions, and shredded cheese. Enjoy!
This dessert became my Spanish class’s favorite when I was in high school. We would have fiestas once a month and this was the only dish I was allowed to bring. Of course, there would be no leftovers, much to the disappointment of my dad!
This dessert is best served warm with ice cream, whipped cream, fruit or just as it is. Enjoy!
• 2 8oz packages of cream cheese (softened)
• 2 8oz cans of crescent rolls
• 2 cups of sugar
• 1 TSP vanilla extract
• 2 TSP cinnamon
• 1/2 cup butter melted
1. Preheat oven to 350 degrees.
2. Grease a 9x13 pan with butter.
3. Unroll one can of crescent rolls and spread onto bottom of pan.
4. Add cream cheese, 1 ½ cups of sugar, vanilla, and 1 TSP cinnamon into a mixer and blend evenly.
5. Spread evenly across the crescent rolls in pan.
6. Unroll second can of crescent rolls and spread evenly on top of pan. Pour melted butter on top of the dish and then sprinkle the rest of the cinnamon and sugar on top.
7. Bake for 25-30 minutes or until slightly brown and crispy.
8. Serve with whipped cream or fruit and enjoy!
Some families make green bean casserole for Thanksgiving, others make sweet potato casserole. But can we all agree that mac and cheese is a must and non negotiable? This recipe is the creamiest and crispiest and will definitely be a favorite at any Thanksgiving dinner. Enjoy!
• 1 16oz box of elbow macaroni
• 6 TBSP of butter
• 3 TBSP of flour
• 3 cloves of minced garlic
• 4 cups of heavy whipping cream
• 3 TBSP of cream cheese
• 1 cup of Colby jack shredded
• ½ cup shredded smoked gouda
• 1 ¾ cup sharp cheddar
• 2 TSP of paprika
• 1 ½ TSP of Old Bay seasoning
• ⅛ of nutmeg
• ⅛ cayenne powder
1. Boil water in a large pot and add pasta. Cook al dente.
2. Heat a pan at medium heat and add butter. Then add flour and cook until mixture turns a golden color.
3. Slowly pour in heavy whipping cream while mixing until smooth. Add garlic, cream cheese, Old Bay, paprika, nutmeg, and cayenne powder. Cook sauce until it thickens.
4. Reduce heat to low and add sharp cheddar, smoked gouda, and Colby jack. Mix until the cheeses are melted and smooth. Add salt and pepper if needed.
5. Drain pasta and add into a large baking dish. Add sauce and mix.
6. Bake at 350 degrees for 15 minutes or until golden and crispy. Enjoy!
Jaydyn Kowalski is a stay-at-home wife and rabbit mom. She developed a passion in the kitchen at a young age while cooking for her family and gives all the credit for her cooking skills to her mother. You can find her making a mess in her kitchen in Athens, Texas. If you have a recipe to share or one to request, please email firstname.lastname@example.org
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