Creamy Baked Potato Soup

Here we are in October and we finally got a couple of days under 80°! I was so excited that I decided to make one of my fall favorites for dinner. This potato soup is a mix of a couple different recipes I have tried and altered to our needs and tastes. If you are looking for some amazing comfort food in under an hour then this is the soup for you!

What you need:

·     6 Russet Potatoes, Peeled & Cut Into 1” Pieces

·     2 Small White Onions, Chopped

·     1 Tbsp. Minced Garlic

·     2 Tbsp. All-Purpose Flour

·     3 Tbsp. Extra Virgin Olive Oil

·     4 Cups Chicken Broth (32 oz.)

·     ½ Cup Half & Half

·     1 Cup Shredded Cheddar Cheese, (plus more for topping)

·     1 lb. Bacon, Cooked & Crumbled

·     Green Onions, Chopped (optional)

How to make it:

1. Bring water to a boil in a medium pot. Add potatoes. Meanwhile cook bacon on a non-greased cookie sheet in a 425° oven for 20 minutes; flipping half way through.

2. While the potatoes and bacon are cooking; sauté onions with olive oil in a large pot over medium heat for 8 minutes before adding garlic and cooking for 2 more minutes. Add flour and stir well. Scrape any burnt bits from the bottom while slowly adding chicken broth and then the cheese. Stir.

3. Once potatoes are cooked; drain and lightly mash. Personally, I like to leave some bigger chunks of potato for my soup. Add potatoes to soup and reduce heat. Remove bacon from oven. Drain, crumble, and set aside.

4. Add half & half to soup and simmer 5 minutes.

Serve topped with shredded cheese, bacon crumbles, & green onions. The perfect comfort meal for a chilly fall day! Or… if you’re from Texas; any day that in the 70s or less. 

Chocolate Loaf Bread

This is one of my favorite recipes to make when I want something sweet, but not too sweet. To be honest; I usually make it to have for breakfast with coffee in the mornings. 

The recipe makes two 8" x 4" loaves. While I probably could eat both in just a couple of days, I usually either give the extra loaf away or hold off on topping it with the chocolate glaze and freeze it for later. 

Well, let's get to it then!

What you'll need:

Loaves:

• 1/2 cup butter (no substitutions)
• 2/3 cup packed light brown sugar
• 1 cup semisweet chocolate chips, melted
• 2 eggs
• 2 tsp. vanilla extract
• 2 1/2 cups all-purpose flour
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1 1/2 cups applesauce

Chocolate Glaze:

• 1/2 cup semisweet chocolate chips
• 1 Tbsp. butter  (no substitutions)
• 5 tsp. water
• 1/2 cup powdered sugar (more for dusting if desired)
• 1/4 tsp. vanilla extract
• Dash of salt

How you'll do it:

1. Pre-heat oven to 350 degrees. In a large mixing bowl, cream butter and sugar. Add the melted chocolate, eggs, and vanilla; mix well. In a separate bowl, combine the flour, baking soda, and baking powder. Add to creamed mixture alternately with applesauce.
2. Divide batter among two greased loaf pans. Bake in oven for 50-55 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks. Cool completely.
3. For chocolate glaze combine chocolate chips, butter, and water in a saucepan.  Cook and stir over low heat until chocolate is melted. Remove from heat; stir in powdered sugar, vanilla, and salt. Drizzle over cooled loaves. Once chocolate glaze has cooled, dust loaves with reserved powdered sugar if desired. 

*** For even more of a chocolate explosion mix in 1/2 cup miniature chocolate chips to the batter before baking. ***

Crock Pot Queso

Crock Pot Queso

Looking for the perfect queso to make for Monday night football? Look no further! This dip is sure to be a winner in your house or anyone else’s for that matter. And since you are making it in the crock pot, you can always bake some hot wings at the same time.

Ingredients:

·        1 lb. ground beef (or turkey)

·        1 packet 1 package McCormick® Taco Seasoning Mix

·        3/4 cup water

·        2 cans (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained

·        1 lb. (16 oz.) VELVEETA®

Directions:

Brown ground beef on medium heat in a medium saucepan. Once cooked through drain fat. Add water and taco seasoning to meat and simmer for 4 minutes.

While meat is simmering, cut Velveeta into 1/2” cubes. Add cheese, Rotel, and finished taco meat to crockpot.  Cook on Low for 2-3 hours, stirring occasionally.

For more easy and delicious game day recipes, check out my posts for Hot Wings and Buffalo Chicken Dip! (pictured below)

Buffalo Chicken Dip

Buffalo Chicken Dip

There are many different recipes out there for buffalo chicken dip and I have tried quite a few of them. As good as they were I just wasn’t super crazy about it so I decided to come up with my own.

This dip is always a crowd pleaser and perfect for eating in front of the TV with the game on! Perfect for serving with tortilla chips, crackers, or even veggies!

Ingredients:

·        3 cups shredded cooked chicken

·        1 (8 oz. pkg.) cream cheese, softened

·        1 cup Louisiana Hot Sauce

·        1 cup ranch dressing

·        1 cup Fiesta Blend shredded cheese

Directions:

Preheat oven to 350° F.

Mix together ranch, hot sauce, and softened cream cheese in a medium bowl. Once combined, stir in shredded chicken and shredded cheese. Spoon into shallow 1 quart baking dish.

Bake for 20 minutes or until heated through. Stir and serve hot.  

For more easy and delicious game day recipes, check out my posts for Hot Wings (pictured above with dip) and my infamous Queso! 

Perfect Game Day Hot Wings

Perfect Game Day Hot Wings

It’s football season again at last!!! I just love getting together with friends to watch the game and have a few drinks. But what football gathering is complete without wings?

These wings are a legend in my family, as well with some of my closest friends, but they are not for the faint at heart. We like our wings to be hot, not just have a little kick. I am warning you though… these hot wings are addicting.  

Ingredients:

·        3lbs Bone-in chicken wings and drums

·        1 ½ cups Italian Dressing

·        1 (32 fl oz) Bottle Louisiana Hot Sauce, divided

·        ½ (2 fl oz) Bottle Tabasco Original

Directions:

In a medium mixing bowl, whisk together the ¾ bottle of Louisiana hot sauce and the Tabasco. Set aside.

In a large container with a lid, lightly coat wings with the Italian dressing. This coating allows the hot sauce to better adhere to the wings. Next, pour the hot sauce mixture over the wings and seal with the lid. Shake the container well to ensure and even coating. Allow the wings to marinate for at least two hours. *** For best results (and spicier wings), I recommend marinating in the refrigerator overnight. ***

Once wings have been marinated for the desired amount of time, preheat oven to 350° Fahrenheit. Remove wings from marinade and place in a greased 9x13” glass baking dish. Bake for 30 minutes then turn wings over. Brush with remaining Louisiana hot sauce and continue baking for another 30-40 minutes. 

For more easy and delicious game day recipes, check out my posts for Buffalo Chicken Dip (pictured above with wings) and my infamous Queso! 

Overnight Oats

Overnight oats are my favorite on the go healthy breakfast! Just throw some ingredients together the night before and it's ready to eat the next morning. Perfect for busy professionals or moms on the run!  

Overnight Oats

Ingredients:

1 Tbs. Chia Seeds

½ Cup Old Fashioned or Steel Cut Oats – No Quick Oats

½ Cup Low Fat Vanilla Yogurt 

½ Cup Vanilla Almond Milk

½ Cup Fresh Fruit of Your Choice, chopped if needed

Combine all ingredients in air tight container and place in refrigerator overnight. You can make up to 4 days ahead of time. 

You can even substitute the yogurt for peanut (or almond) butter for a richer flavor and creamier texture.