Pierce's Bacon Potato Soup

  Bacon-Potato Soup (Pierce)

Cut bacon into small pieces.  

Cook in stockpot while chopping celery.  

Cook celery with bacon while chopping onion.  

May need a little water.  

Add onion and more water.  

Add tomatoes (Pierce uses fresh whole) while peeling and dicing potatoes. 

Add to the mix with more water.  

Cook until potatoes are done.  

Salt and pepper.

Cheesecake Brownies

 Two of my favorite desserts were wed and had this incredible child: cheesecake brownies. I have made this a few times (generally homemade, not from a box) but was delighted to try this easy box version.

INGREDIENTS:

1 family size box of your favorite brownie mix for a 9×13 baking dish, prepared according to package (avoid mixes that use chocolate/fudge syrup)

1 (8 ounce package) of cream cheese, softened to room temperature

1 large egg, at room temperature

1/3 cup sugar (granulated sugar)

1/2 teaspoon pure vanilla extract

1/2 cup mini chocolate chips or regular size chips  (optional)

DIRECTIONS:

Preheat oven to 350 degrees and grease a 9×13 baking dish with non-stick cooking spray.

In a large bowl, prepare your boxed brownie mix according to the directions on the box. When ready pour evenly into prepared baking dish.

In a medium size bowl beat cream cheese until smooth and creamy. Next add sugar, egg and vanilla, mixing until well blended.  Add chocolate chips (optional) folding into cream cheese mixture.

Drop spoonfuls of cream cheese mixture evenly over brownie batter. Using a knife, gently swirl cream cheese mixture with brownie batter making a marble topping.

Place on middle rack of oven and bake for 35 to 40 minutes, check center of brownies using a toothpick to make sure it’s baked through. Do not over bake.

Allow to cool completely, store covered in refrigerator. Enjoy!

TIPS

Be sure to use your favorite boxed brownie mix and avoid mixes that use fudge/chocolate syrup packs,

Chocolate chips are optional but a great addition for chocolate lovers. You can use more or less than 1/2 cup of chips.

Make sure your egg and cream cheese are at room temperature for the cheesecake topping (helps with smooth/creaminess).

Use a plastic knife to cut the brownies!

Not a fan of boxed brownie mixes? Use your favorite brownie recipe from scratch.

Taco Soup

Every recipe I have tried from Carlsbad Cravings is always so flavorful. I love her story and her site and this recipe is no exception! Killer taco soup!

INGREDIENTS:

1 tablespoon olive oil

1 pound lean ground beef

1/2 large onion, chopped

1 tsp EACH chili powder, ground cumin

1/2 tsp EACH salt, dried oregano, smoked paprika

1/4 teaspoon pepper

1 red bell pepper, chopped

4 garlic cloves minced

1/4 cup flour

1 15 oz. can kidney beans rinsed and drained

1 15 oz. can black beans rinsed and drained

1 15 oz. can sweet corn rinsed and drained

1 4 oz. can mild diced green chilies

1 cup mild salsa

1 10 oz. can mild enchilada sauce

5 cups reduced sodium chicken broth

Add later:

1 cup freshly grated sharp cheddar cheese

1 cup freshly grated Pepper Jack cheese

4 oz. cream cheese, cubed and softened

Garnish:

Tortilla chips or Fritos

Sour cream

Tomatoes

Lettuce

Avocado/guacamole

Hot sauce to taste

Fresh cilantro

DIRECTIONS:

Heat 1 tablespoon olive oil over medium heat in a Dutch oven or soup pot. 

Brown the meat with onions until meat is cooked. 

Add all spices/seasonings, red bell pepper and garlic. Sprinkle in flour and cook, stirring constantly for 3 minutes.

Stir in kidney beans, black beans, corn, green chilies, salsa, enchilada sauce and chicken broth. 

Bring to boil then reduce to a gentle simmer, stirring occasionally, for 10-15 minutes or until slightly thickened.

Turn heat to low and stir in cream cheese until melted, followed by pepper jack and cheddar cheese until melted. 

Add milk to thin to desired consistency if desired. 

Season with additional salt/pepper/hot sauce to taste.

Serve with tortilla chips/Fritos and additional garnishes as desired.

Instant Pot Chicken Fettuccine

 Well this was delicious :)

INGREDIENTS:

1 1/2 cups chicken broth

1 1/2 cups heavy whipping cream

1 tsp pressed garlic (several cloves)

1/2 lb fettuccini noodles, broken in half

1 lb chicken breast

1 cup parmesan cheese

salt and pepper, to taste

DIRECTIONS:

First, set your Pressure Cooker on your counter and plug it in. Find a safe spot that when you release the pressure, you have clearance above.

Next, layer your ingredients in the order specified. This makes a difference. Start by adding your chicken broth, then heavy whipping cream, and fresh pressed garlic.

Do not stir. Next, break your fettuccine noodles in half. This helps them fit in the pressure cooker. Place them in your milk and broth mixture gently, moving around slightly until they are covered completely.

Top with 1 lb fresh chicken breast (or frozen actually works with this recipe too). Lay over the top (they don't need to be covered with liquid. 

Secure your lid and make sure your vent is turned to pressure (each version is different so check your manual to make sure you understand how to prep your Instant Pot for cooking).

Set your Instant Pot for "Manual" for 8 minutes. Allow it to come to pressure, then the timer will count down the 8 minutes.

Once the 8 minutes are done, allow it to "NATURALLY" release (meaning don't touch it) for an additional 8 minutes. Once that time is up, do a QUICK RELEASE.

Open carefully (away from your face so the steam doesn't burn you)! Remove the chicken (to shred it, or slice it). Then add the parmesan cheese. I use freshly shredded parmesan (not the green can stuff). Stir your noodles with the cheese, then add back your chicken. Salt and pepper, generously, to taste.

Allow it to sit for about 1 or 2 minutes to thicken if needed.

Ritz Chicken

 Love this recipe! This is the stripped down version: she has lots of great tips on her site! But for a quick and dirty recipe, I really like it how it is.

INGREDIENTS:

3 cups cooked shredded chicken breast meat

10.75 oz cream of chicken or cream of mushroom soup

1 cup sour cream or plain greek yogurt

2 sleeves Ritz crackers crushed

1 stick butter, melted 1/2 cup

2 tbs poppy seeds optional

DIRECTIONS:

Preheat oven to 350 degrees F. Lightly spray a 2.5 – 3 quart baking dish.

In a large bowl, mix the soup and the sour cream until well blended. Fold in the shredded chicken.

Turn into prepared pan. Top with cracker crumbs and poppy seed (if using). Drizzle melted butter over the top of the crumbs.

Bake for 25-30 minutes or until crumbs are golden brown and casserole is hot and bubbly in the center.

Serve with a green vegetable (I generally serve with fresh steamed broccoli)

Crockpot Cream Cheese Chicken Chili

I've seen this recipe floating around and I looove it!

INGREDIENTS:

1 can black beans drained and rinsed 

1 can corn, undrained

1 10-oz. can Rotel tomatoes w/green Chilis, undrained

1 package ranch dressing mix

1 t cumin

1 T chili powder

1 t onion powder

1/2 cup water 

2 chicken breasts

8 oz cream cheese

DIRECTIONS:

Put 2 chicken breasts in the crock pot

Mix up the rest of the ingredients. 

Then add 1 8-oz package light cream cheese

Cook on low for 6-8 hours then stir and then shred the chicken. 

Homemade Sparkling Cider

Tried this recipe a few years ago and it was a hit! Unfortunately, as I returned to her site to make it again, it kept crashing--something about mobile sites makes them crash frequently :( Since I'm not losing this recipe, I figured I needed to share it here. Thanks, Lauren!

INGREDIENTS:

12 ounce can frozen apple juice concentrate, mostly thawed

12 ounce can frozen white grape juice concentrate, mostly thawed*

2 liters 7UP (or Fresca)

6 cups ice

DIRECTIONS:

Add all ingredients to a large punch bowl and stir to combine. Serve immediately.

Note:

*You could also just use two cans of frozen apple juice instead of the white grape! Lauren added thinly sliced apples to the drinks*

Pic of the last time I served it (on my birthday with a few of my favorite people)