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December 04, 2023, 09:45:45 AM

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2023-11-28, 19:23:29
JeanneP: Stiil trying to let Julee know that my EM is  and that the  old Comcast on is no longer work, it was to old and they dont do EM anymore

2023-11-28, 19:20:53
JeanneP: Now I seem to be able to get into some without it going back to 2016. I have been trying to get ahold of Junnee but see her posting but can find where, Just want her to know that I will again use the EM adress she shows on Here and write, Mine in still 

2023-11-08, 19:12:15
JeanneP: Will give that a try. Sound like should work

2023-11-02, 11:36:21
Oldiesmann: It's not the best solution but it's the only thing that will prevent the forum from thinking you haven't read anything

2023-11-02, 11:35:55
Oldiesmann: Jeanne, the only thing I can suggest for you is to scroll down to the bottom of the main page of the forum and click "Mark All Messages As Read". That will make the forum think you've read all posts, so anything posted after that point will be new for you

2023-11-02, 00:58:50
junee: Callie

2023-11-02, 00:09:33
junee: Callie

2023-11-01, 21:59:19
JeanneP: I do seem to be in but still now starting out at 2016,

2023-11-01, 21:56:59
JeanneP: Now I am trying again and it is not asking me to sigh in. I seem to be able to get into current ones today. Hope I have made it.

2023-11-01, 21:54:27
JeanneP: I sent you the EM acct, that I have had for years, Only have on now.  gmjeannep2@gmail,com  Di d have one with coscast but they seem to have stopped theirs.  Something about i they were over 25 years old they are closed out.ipped


What's for dinner? 2020

Started by so_P_bubble, February 18, 2020, 04:59:38 AM

Previous topic - Next topic


Ham and Potato Cheddar Soup

This hearty and delicious soup is full of ham, potatoes, veggies, and real cheddar cheese. It is so good and has become an instant favorite at our house!

Preparation : 15
Cooking : 15
Total : 30 min
Yield : 6


2 cups potatoes (peeled and diced)
2 cups chicken broth
1/2 cup carrot (sliced)
1/4 cup onion (chopped)
1/4 cup butter (cubed)
1/4 cup all-purpose flour
2 cups 2% milk
1/4 to 1/2 teaspoon salt
1/4 teaspoon pepper
2 cups sharp shredded cheddar cheese (8 ounces)
1-1/2 cups ham (cubed cooked)
1 cup corn


In a large saucepan, combine the potatoes, chicken broth, carrot, and onion. Bring to a boil. Reduce heat and cover and cook for 10-15 minutes or until potatoes are tender.

Meanwhile, in another saucepan, melt butter. Stir in flour until smooth. Gradually add the milk, salt, and pepper. Bring to a boil and cook and stir for 2 minutes or until thickened. Stir the mixture into the potatoes and chicken broth. Stir in cheese until melted. Add ham and corn. Heat through.


calories : 383 kcal
carbohydrate : 24 g
protein : 18 g
fat : 24 g
saturatedFat : 15 g
cholesterol : 73 mg
sodium : 875 mg
fiber : 3 g
sugar : 6 g
servingSize : 1 serving

I can't change the direction of the wind, but I can adjust my sails to always reach my destination.
Jimmy Dean
If there are no dogs in Heaven, then when I die I want to go where they went. -Will Rogers


Amy, I had to look it up as well, and I recognized it by the sweet potato name. We always had it either roasted piecemeal or in a soup or stew. I'm more familiar these days with either a butternut or acorn.

Your ham and corn soup sounds both promising and familiar, but we never had the cheese with it. That's what we called corn chowder when I was growing up.

Cheese was either a canape, in mac and cheese, not the box kind, or in a sandwich. Often, there would be small amounts of different types of cheese with grapes, apple slices, and crackers of various sorts. We, many times, would have this on Sunday mornings, and when we came home, there would be eggs, bacon with biscuits and gravy. I don't believe we had recipes for items like biscuits or gravy; you just mixed it up and served.


Softbatch Cream Cheese Chocolate Chip Cookies

By Averie Cooks... Yield: 28 cookies

Softbatch Cream Cheese Chocolate Chip Cookies
Cream Cheese Chocolate Chip Cookies — These soft batch cookies are made with a combination of butter and cream cheese, which makes them extra rich and delicious! I like to make mine using a combination of chocolate chips and chunks, and you can even use M&M's in these!    

Prep Time 10 minutes Cook Time 8 minutes Chill Time 2 hours Total Time 2 hours 18 minutes


    1/2 cup (1 stick) unsalted butter, softened
    1/4 cup cream cheese, softened*
    3/4 cup light brown sugar, packed
    1/4 cup granulated sugar
    1 large egg
    2 teaspoons vanilla extract
    2 1/4 cups all-purpose flour
    2 teaspoons cornstarch
    1 teaspoon baking soda
    1/4 teaspoon salt, optional and to taste
    2 1/4 cups semi-sweet chocolate chips or chunks**


 1.)   To the bowl of a stand mixer fitted with the paddle attachment, combine the butter, cream cheese (measure it by smooshing it into a 1/4-cup measure), sugars, egg, vanilla, and beat on medium-high speed until well-creamed, light and fluffy, about 5 minutes (or use an electric hand mixer and beat for at least 7 minutes).

 2.)   Stop, scrape down the sides of the bowl, and add the flour, cornstarch, baking soda, optional salt, and mix until just combined, about 1 minute.

 3.)   Add chocolate chips and chunks, and beat momentarily to incorporate, or fold in by hand.

 4.)   Using a medium 2-inch cookie scoop, form heaping mounds (I made 28). Place mounds on a large plate, flatten mounds slightly with your palm, cover with plasticwrap, and refrigerate for at least 2 hours, or up to 5 days, before baking. Do not bake with warm dough because cookies will spread and bake thinner and flatter.

 5.)   Preheat oven to 350F, line a baking sheet with a Silpat Non-Stick Baking Mat or spray with cooking spray and place mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet).

 6.)   Bake for 8 to 9 minutes, or until edges have set and tops are just beginning to set, even if slightly undercooked, pale and glossy in the center. Do not bake longer than 10 minutes as cookies will firm up as they cool.
7.)   Allow cookies to cool on the baking sheet for 5 minutes before removing and transferring to a rack to finish cooling.***
8.)   Cookies will keep airtight at room temperature for up to 1 week, or in the freezer for up to 3 months. Alternatively, unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.


*Use cream cheese in a block or spreadable, don't use fat-free, light or whipped.

**I used 1 cup chips and 1 1/4 cups chunks.

***The cookies I make are baked with dough that has been chilled overnight,


Oh boy Patricia, I sure hope these are calorie can a person just eat one? :2funny:
I can't change the direction of the wind, but I can adjust my sails to always reach my destination.
Jimmy Dean
If there are no dogs in Heaven, then when I die I want to go where they went. -Will Rogers


That's why she recommends only baking a few at a time...if you can.  ;)  :thumbup:   


Glazed Pork Loin Roast

By Averie Cooks...Yield 8

Glazed Pork Loin Roast — Pork loin is first coated in a FLAVOR-PACKED dry spice rub, then topped with a tangy brown sugar glaze before being roasted. EASY enough to make on busy weeknights, but IMPRESSIVE enough to serve to guests or make for the holidays!

Prep Time 15 minutes Cook Time 55 minutes Additional 5 minutes Total Time 1 hour 15 minutes


Pork Loin

    3 pounds boneless pork loin, with fat cap on (select pork loin, do NOT use pork tenderloin)
    2 tablespoons olive oil

Dry Rub

    1 teaspoon garlic powder
    1 teaspoon onion powder
    1 teaspoon dried thyme
    1 teaspoon dried rosemary
    1 teaspoon salt, or to taste
    1/2 teaspoon paprika
    1/2 teaspoon freshly ground black pepper, or to taste

Brown Sugar Glaze

    1/2 cup light brown sugar, packed
    1 1/2 tablespoons apple cider vinegar
    1 tablespoon all-purpose flour
    ¼ teaspoon ground dry mustard


   1.) Preheat oven to 425F and spray a shallow roasting dish or sheet pan well with cooking spray; set aside.

  2.) Pork Loin - Lightly pat dry the pork loin with a paper towel. Do not remove the fat cap!

  3.) Gently score the top of the fat cap in a criss-cross pattern with a paring knife. This scoring helps give the brown sugar glaze a place to go and cling to.

   4.) Evenly drizzle the pork with the olive oil and rub it uniformly all over the pork.

   5.) Dry Rub - In a small bowl, combine all the ingredients, and mix with a small spoon to combine.

   6.) Evenly coat the pork all over with the dry rub, patting and packing it on so it adheres.

   7.) Roasting #1 - Place the pork in the prepared baking dish or on the sheet pan with the fat cap side up, and roast for 15 minutes. While the meat roasts, move on to step 8.
    8.)    Brown Sugar Glaze - While the pork is roasting, to a small saucepan, add all the ingredients, and heat over medium-low heat for about 90 seconds, whisking constantly, or until the sugar dissolves and a glaze forms.

Tips - A glaze will always seem thinner in the saucepan and while it's hot than when it cools, so make sure not to overheat it. However, if you do and it's a little too thick, that's ok because it will still adhere to the pork and will caramelize as the meat roasts.

If you love glaze like I do, consider making a double batch of the glaze. Use half to be spooned over the pork as indicated in the recipe, and the other half is great over sides like roasted vegetables, mashed potatoes, and more.

    9.) After 15 minutes of baking, turn the oven temp down to 375F.

   10.) Remove the roasting pan from the oven and carefully spoon the glaze over the top. If some drips off, that's okay, but try to keep it at the top, re-spooning it up as best you can.

   11.) Roasting #2 - Continue to roast for another 40 minutes, or until pork is done. Make sure you turned your oven down to 375F.

    Doneness TIps - I highly recommend checking the internal temperature of the pork with an instant read digital thermometer and do not guess. Pork is a protein that you cannot eat even a little raw, however overcooking it will result in a very dry and tough piece of meat that's undesireable.

 To avoid guesswork and for the best results, use a thermometer. Boneless pork loin is considered safe at 145F. However, you can pull the meat out when it's about 135-140F. The internal temp will continue to rise as the meat rests for about 5 to 10 minutes.

 Do not rush the resting process. This is important for both the internal temp to come up to a safe temp, and for the internal juices to redistribute before slicing and serving. Serve the pork loin with your favorite sides.


Leftovers - Extra pork loin will keep airtight in the fridge for up to 5 days and in the freezer for up to 3 months. Reheat gently in the microwave, or as desired.


Million Dollar Chicken
15 mins
10 mins
25 mins
4 servings
4 skinless, boneless chicken breasts (about 1 1/2 pounds total)

Kosher salt and black pepper, to taste

4 ounces cream cheese, at room temperature

1/3 cup mayonnaise

1 cup freshly grated sharp cheddar cheese

4 strips bacon, cooked and crumbled

1/2 cup slivered almonds, lightly toasted

1/8 teaspoon garlic powder

4 green onions, thinly sliced, divided

Preheat the oven to 400°F.
Place a large baking sheet on the middle rack to heat up as the oven preheats.

Pound the chicken:
Tear off a large sheet of parchment and set it nearby. Place one chicken breast in a zip-top bag, squeeze out the air, and seal. Use a rolling pin or meat mallet to pound the chicken to 1/2-inch thickness. Remove the chicken and place on the parchment, then repeat the process with the remaining chicken breasts. Season with salt and pepper.

Make the topping:
Combine the cream cheese and mayonnaise in a large bowl and use a large spoon to stir until smooth. Add the cheddar cheese, bacon, almonds, garlic powder, and half of the green onions and stir to combine.

Add the topping:
Spread the cream cheese mixture evenly over each piece of chicken. Remove the hot baking sheet from the oven and set on a stable, heatproof work surface. Lift the edges of the parchment and carefully transfer the chicken to the hot baking sheet.

Bake until the cheese is melted and the internal temperature reaches 165°F, 10 to 15 minutes. Let rest for 5 minutes before garnishing with remaining green onions and serving.

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or a low oven.

Nutrition Facts (per serving)
I can't change the direction of the wind, but I can adjust my sails to always reach my destination.
Jimmy Dean
If there are no dogs in Heaven, then when I die I want to go where they went. -Will Rogers


Rotisserie Chicken
How to cook a juicy, flavorful Rotisserie Chicken right in your oven.

Author: Kristen Chidsey....April 2023

Prep Time: 5 minutes minutes
Cook Time: 2 hours hours 30 minutes minutes
Total Time: 2 hours hours 35 minutes minutes
Servings: 6


    ▢ 3-4 pound chicken-gizzards removed
    ▢ 2 tablespoons canola oil or melted butter

For the Dry Rub

    ▢ 1 tablespoon kosher salt
    ▢ 2 teaspoons pepper
    ▢ 1 tablespoon garlic powder
    ▢ 1 tablespoon onion powder
    ▢ 1 tablespoon paprika
    ▢ 1 teaspoon dried thyme
    ▢ dash of cayenne pepper


    Preheat the oven to 300 degrees F.
    In a small bowl, combine the dried spices for the dry rub.
    Brush the chicken skin with oil or butter. Sprinkle with the dry rub and rub the mixture onto the chicken to adhere.

    Pour 1 cup of water into the bottom of a roasting pan. Add a rack to the roasting pan. Place the whole chicken, breast side down on the rack on the roasting pan. If using, place an oven-safe digital thermometer into the thickest part of the chicken thigh.

    Bake until the thermometer inserted into the thigh reads 160 degrees F. This will take about 2 ½ hours to 3 hours depending on how large your chicken is. If you do not have an oven-safe thermometer, use a digital read thermometer and check the temperature after 2 hours and 15 minutes and continue cooking until the chicken reaches 160-165 degrees F.

    Remove the chicken from the oven, tent loosely with the foil, and let rest 10-20 minutes. This will allow the chicken to reach 165 degrees F and juices redistribute.

    Serve the whole chicken as a roast chicken dinner or use the meat to shred, chop, or slice and use for any recipe that calls for cooked chicken.

Equipment Needed

    Oven Safe Digital Thermometer
    Roasting Pan with Rack


No roasting pan? You can place seasoned chicken directly in a roasting pan (no rack needed). If this is the case, cook breast side up and do NOT add liquid to pan.

Leftover chicken can be stored in the refrigerator for up to 3 days. Freeze leftover shredded or cubed meat for up to 3 months.

Save the bones to make homemade chicken stock.


Quick and Easy Mashed Potatoes

Averie Cooks

The Best Classic Mashed Potatoes - Buttery, creamy, PERFECT mashed potatoes that rival your favorite restaurant's version but EASY and ready in 45 minutes!! The quintessential holiday side dish for Thanksgiving, Christmas, or a great family-friendly weeknight comfort food side dish!!   

Yield 12
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes


    5 pounds Russet potatoes, peeled and cubed into 1 to 1 1/2-inch chunks (or a mixture of half Russet and half Yukon Gold potatoes)

    1 1/2 cups unsalted butter (3 sticks or 24 tablespoons)

    1 1/2 cups half-and-half (whole milk or heavy cream may be substituted*)

    2 teaspoons kosher salt, or to taste

     1/2 teaspoon freshly ground black pepper, or to taste


        Add the potatoes to a large stockpot, cover with 2 inches cold water, drain the water (removes starch), and refill with more cold water to cover by 2 inches.

        Bring to a boil over high heat with a lid on the pot which will take about 10 minutes.

        Once the water is boiling, remove the lid, and allow the potatoes to rapid simmer for about 15 to 20 minutes over medium-high heat, or until done. The potatoes are done when you can easily pierce with a fork or dinner knife. Don't overboil the potatoes once they are done.

        While the potatoes are boiling, to a separate medium saucepan, add the butter, half-and-half, and heat over medium-low heat to allow the butter to melt. Once the butter has melted, keep the saucepan over medium-low or low heat. However, you do not want this to simmer but simply keep this butter-cream mixture warm until the potatoes are done cooking and ready to mash.

        When the potatoes are done, drain the water, return the potatoes to the pot, and shake them around in the pot vigorously. This breaks them up a bit and will help to release excess steam and water, which you don't want or need in your final dish.

        Place the pot over medium-high heat for about a minute to help cook off any of the final amount of water that was released; turn the heat off.

        Drizzle in melted butter and half-and-half mixture, add the salt, pepper, and mash to your desired consistency. For traditional mashed potatoes, I use a masher and for ultra-smooth use a potato ricer.

        Taste, and adjust the salt and pepper to taste. I generally add more salt and pepper,  but start with amounts called for and increase to your tastes. Serve immediately.
        Potatoes will keep airtight in the fridge for up to 4 days.


*I prefer half-and-half, which is a half whole milk and half heavy creamy rather than all of one, or all of the other. However, suit your personal taste preferences. I have read of people using nondairy/vegan milk-substitutes in mashed potatoes.


Hamburger Steak (with gravy)

Prep Time: 15 minutes mins
Cook Time: 16 minutes mins
Total Time: 31 minutes mins
Author: Diana

Also known as Salisbury steak, this hamburger steak recipe is made with seasoned lean ground beef patties smothered in a rich, flavorful mushroom brown gravy.
servings: 6 


    ▢ 1 ¼ pounds (570 grams) ground beef 90% lean
    ▢ 1 large (1 large) egg
    ▢ ¼ cup (30 grams) breadcrumbs dried not fresh
    ▢ ½ cup yellow onion finely diced
    ▢ 1 teaspoon Italian seasoning
    ▢ ½ teaspoon salt
    ▢ ¼ teaspoon ground black pepper
    ▢ 1 tablespoon olive oil

For the gravy:

    ▢ 3 tablespoons butter
    ▢ 8 ounces (225 grams) mushrooms sliced (use white or cremini)
    ▢ 1 medium yellow onion thinly sliced
    ▢ 1 clove garlic minced
    ▢ 3 tablespoons all purpose flour
    ▢ 1 ½ cups (350 ml) beef broth can be subbed with chicken broth
    ▢ 2 teaspoons Worcestershire sauce
    ▢ ½ teaspoon salt
    ▢ ¼ teaspoon ground black pepper
    ▢ chopped fresh parsley to garnish


    In a large bowl, combine beef with the egg, breadcrumbs, onion, Italian seasoning, salt and pepper. Do NOT overwork the meat. Divide into 4-5 oval patties that are about ½ inch thick.
In a skillet, heat olive oil over medium high heat, cook for 5 minutes per side or until browned (internal temperature must reach 160°F/71°C). Remove onto a plate, cover with foil and set aside.
In the same skillet, melt the butter, and sauté the mushrooms and onions for 4-5 minutes or until the onion is translucent.
Add the garlic, and cook for 30 seconds.

Add the flour, and cook for 30 more seconds while stirring. Add the beef broth gradually while whisking. Bring the mixture to a boil, and simmer for 3 minutes or until the sauce thickens and looks like a glaze.

Season with Worcestershire sauce, salt and pepper.

Return the hamburger steaks to the skillet, spoon the sauce over the steaks, and cook for 5 more minutes.

Remove from heat, garnish with parsley and serve over mashed potatoes with steamed broccoli or green beans.


    I like using ground beef as it has a familiar classic flavor and using lean won't leave me with a ton of grease. You can also use ground turkey if you prefer but the internal temperature should read is 165°F/74°C instead of 160°F/71°C when it's done.
Add some shredded cheese or bacon to the meat mixture for added salty, smokey, and downright yummy flavor.

Finish off the recipe with a topping of grated swiss cheese after cooking. Allow the residual heat to melt it overtop.

Feel free to swap with chicken broth if you'd prefer it over beef broth. If you've got any homemade broth in your fridge, this would be a great way to use it up.

Make Ahead: Combine the hamburger mixture in the morning, decide whether you want to form the patties yet or not, and keep it in the fridge until you're ready to make dinner that evening. You can make it up to 8 hours ahead which will cut down on prep time later on.

Storing: Store any leftovers of either the burger steaks or the gravy in the fridge for up to 3 days in an airtight container. It freezes well when transferred to the freezer for up to 2 months. This dish serves 4, so there may not be much leftover past a few days!


Honey Garlic Salmon

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Author: Diana

Honey Garlic Salmon is the easiest fish dinner you'll ever make! It's perfectly flaky with a sweet and salty honey soy glaze with lemon juice and melted butter.

servings 4


    ▢ 4 salmon fillets 8 ounces each (225g) skin on or off, patted dry with paper towels
    ▢ ¼ teaspoon paprika or smoked paprika
    ▢ ½ teaspoon salt
    ▢ ¼ teaspoon ground black pepper

For the Sauce:

    ▢ 2 tablespoons butter
    ▢ 4 cloves garlic finely minced
    ▢ 3 tablespoons honey
    ▢ 1 tablespoon water
    ▢ 5 teaspoons soy sauce
    ▢ 2 tablespoons lemon juice


    Season the salmon fillets with paprika, salt, and pepper. Use your hands to gently press the seasonings into the flesh.

    In a pan, melt butter over medium-high heat and sear the salmon skin-side down first. Use your spatula to lightly press the filets for full contact with the pan. Flip after a few minutes, then let them rest on a plate when done.

    Keep the melted butter in the pan, and add the garlic, honey, water, soy sauce, and lemon juice. Cook for a couple minutes until it begins to thicken.

    Return the cooked salmon filets to the pan, and cover them with sauce. Cook a couple more minutes until everything is incorporated with the glaze. Garnish with lemon slices, parsley, and serve!


    To make the sauce spicy, add sriracha or cayenne pepper.
    Storing: You can keep this leftover honey garlic salmon for up to 4 days in the fridge.
    To Freeze, be sure to tightly wrap the filets in plastic, and freeze for up to 3 months.


Pan Seared Steak

Prep Time: 2 minutes
Cook Time: 5 minutes
Resting Time: 8 minutes
Total Time: 15 minutes
Author: Diana

The most delicious steak is a pan-seared steak with garlic and herbs. It's ready in minutes using this simple cooking method

servings: 4


    ▢ 2 steaks 1 lb each, about 1¼ to 1½" thickness, ribeye, strip, sirloin, t-bone
    ▢ 1 teaspoon kosher salt
    ▢ ¾ teaspoon ground black pepper
    ▢ 1 tablespoon vegetable oil or any high smoke point oil
    ▢ 4 tablespoons unsalted butter
    ▢ 4 cloves garlic lightly smashed, no need to peel
    ▢ 2 sprigs rosemary
    ▢ 2 sprigs thyme


    Pat the steaks dry with paper towels, then generously season with salt and pepper from all sides. These are thick cuts of meat, so you need to season well.

    Heat a heavy-bottomed pan on medium-high heat. Add oil, and when it's shimmering add the steaks and cook for 3 minutes and a nice crust will form.

    Reduce heat to medium, flip the steaks using kitchen tongs, and cook for 30 seconds. Then add the butter, garlic, and herbs, and baste with melted butter using a spoon. The cook time here should be 2 minutes in total. Use the thermometer to make sure the steak reaches the desired temperature (keep in mind that the temp will rise by 5-10 degrees as it rests). Don't forget to sear the sides to render some fat, do this using tongs.

    Remove from the pan, and allow to rest loosely tented with foil for 5-8 minutes before slicing against the grain (only slice if you're serving right away, because steaks lose heat fast). Do not slice too thin unless you're making a salad with it.


    Choose the Right Cut: While you can technically cook any cut of meat this way, you'll enjoy your steak more if you look for the best one while you're shopping. Fat equals flavor, right? So look for steaks with lots of marbling, or thin ribbons of fat among the muscle. They will be tastier and juicier than leaner cuts. My personal favorite will always be a thick Ribeye steak!

    Steak Thickness: You'll get the best results from pan frying if you choose a thick piece of steak, is at least 1 ¼ inches thick but preferably 1 ½ to 2 inches. Anything less than that will be overcooked by the time you've properly seared the first side in the pan.

    Dry Steaks Fry Better: You should definitely dry the meat with paper towels before cooking it, but if you have extra time, season the steaks and place them on a rack in the fridge. Leave them there for 24 hours or for up to a few days (as long as the fridge temperature stays stable and the fridge is fairly clean, they'll be fine!). This will help with the searing and you'll get a nice crust.

    Flip Once, or More: It's easiest to make this recipe and only flip the steak over once, but you can actually flip it multiple times if you want to. The most important thing is that you don't flip it over until the first side is well seared.

    Don't Slice Until You're Ready to Eat: You can slice pan seared steaks after they've rested, but if you aren't ready to eat, hold off. Steaks lose heat fast once they're sliced.

    To Store: Keep leftovers in the fridge for 3-4 days, stored in an airtight container.

    Steak Temperature: The USDA recommends cooking steaks to at least 145°F/63°C for food safety reasons. Aside from that, here are the temperatures you should aim for, depending on how you like your steak cooked:

Rare: 120 to 130°F or 49 to 54°C Medium Rare: 130 to 135°F or 54 to 57°C Medium: 135 to 145°F or 57 to 63°C Medium Well: 145 to 155°F or 63 to 68°C Well Done: 155+ °F or 68+°C

    Remember that the temperature of the meat will rise 5-10 degrees while it's resting.


Twice Baked Sweet Potatoes with Marshmallows

Averie Cooks

Twice Baked Marshmallow Sweet Potatoes - Sweet, creamy, decadent, and reminiscent of sweet potato casserole but individually portioned! FAST and EASY enough for family dinners or make them for more formal holiday celebrations! Either way, these are always the PERFECT comfort food side dish that everyone devours!   

Sweet, creamy, decadent, and reminiscent of sweet potato casserole but individually portioned! FAST and EASY enough for family dinners or make them for more formal holiday celebrations!

Prep Time 15 minutes Cook Time 1 hour 10 minutes Total Time 1 hour 25 minutes Yield 6


    4 to 6 medium/large sweet potatoes, scrubbed well
    ½ cup brown sugar, packed* (See Notes)
    ⅓ cup unsalted butter, diced into large cubes
    ½ teaspoons pumpkin pie spice** (See Notes)
    2 tablespoons heavy cream (half-and-half may be substituted)
    ½ teaspoon kosher salt, or to taste
    2 cups mini marshmallows


    Preheat oven to 425F and line a 9x13-inch baking pan or large casserole dish with heavy duty aluminum foil (optional but keeps cleanup easier); set aside.

    Scrub the sweet potatoes well, and then pierce them in about 6 places with a fork or paring knife so they don't explode.*** (See Notes)

    Place potatoes in the baking pan and roast for about 1 hour, or until fork tender. A paring knife or fork should be able to be inserted easily without resistance when they're done. Note that more medium sized potatoes may cook in 45-50 minutes whereas really large ones will take over an hour, 60 to 75 minutes.

    After the potatoes have baked, cut them vertically down the center with a sharp knife, the sharper the better so you don't mutilate the skins too much because you need to save them. Note - remember the potatoes will be extremely hot as you pull them out of that 425F oven where they were for an hour. Use tongs when handling them.

Additionally, I always wear a pair of latex Handsaver Kitchen Gloves for jobs like this which saves my fingers from getting burnt. You can allow the potatoes to cool somewhat before handling them, but not completely because the butter won't melt nor will the cream combine as nicely if they're too cold.
    Reduce the oven temp to 350F.

    Carefully scoop out the flesh from the sweet potatoes and place it in a large bowl, taking care not too scoop every last bit of it nor go too shallowly, because the skins will not hold their shape if you do so.

    To the bowl with the sweet potato flesh, add the brown sugar, butter, pumpkin pie spice, cream, salt, and beat with a handheld electric mixer on medium-high speed until as smooth as desired. Alternatively, you can mash by hand with a potato masher if you prefer a chunkier texture.

    Evenly divide and spoon the mixture back into the potato skins and place filled potatoes back in the original baking pan.

    Evenly top with the marshmallows, return to the oven (note the reduced oven temp to 350) and bake again for about 10 minutes, or until the marshmallows are as golden browned as desired; keep a close eye on them as marshmallows are prone to burning.

    Serve immediately.


*I use dark brown sugar because it imparts a richer and deeper caramel flavor than light, but light brown sugar is fine.

**I really love the flavor of pumpkin pie spice which is a mixture of cinnamon, allspice, ginger, nutmeg, and cloves because there is just more depth to the finished potatoes. However, you can use solely ground cinnamon if you prefer.

***Optionally, in order to get the sweet potato skin crispy, rub with skins with coconut oil. Avocado oil or even olive oil may be substituted but I really enjoy the complementary flavor profile of sweet potatoes and the subtle coconut hint that coconut oil imparts. Then, roll them in large grain sea salt or a coarse Kosher salt like Diamond Crystal. This is what will give you that crispy, crusty, salt skin. However, this is optional.

Storage: Extra potatoes will keep airtight in the fridge for uo to 5 days. Allow them to come to room temp on the counter, then heat gently in the microwave or in the oven (cover the tops with foil so the marshmallows don't burn).


The Best Lemon Loaf (Better-Than-Starbucks Copycat)
Yield 10

It took years, but I finally recreated it!! Easy, no mixer, no cake mix, dangerously good, and SPOT ON!! You're going to love this lemon pound cake recipe!

Prep Time 10 minutes Cook Time 50 minutes Cooling Time 30 minutes Total Time 1 hour 30 minutes


Lemon Loaf

    3 large eggs
    1 cup granulated sugar
    1 cup (8 ounces) sour cream or Greek yogurt (lite okay)
    1/2 cup canola or vegetable oil
    2 tablespoons lemon zest
    1 to 2 tablespoons lemon extract, to taste (not teaspoons)*
    1 1/2 cups all-purpose flour
    2 teaspoons baking powder
    1/2 teaspoon salt, or to taste

Lemon Glaze

    1 cup confectioners' sugar
    3 tablespoons lemon juice, or as necessary for consistency


        Preheat oven to 350F. Spray a 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.

    Make the Loaf:

        To a large bowl, add the eggs, sugar, sour cream, and whisk vigorously until smooth and combined.
Drizzle in the oil while whisking to combine.

        Add the lemon zest, lemon extract, and whisk to combine. Note – I used 2 tablespoons of lemon extract because no actual lemon juice is used in the loaf and I found 2 tablespoons lemon extract necessary for full-bodied lemon flavor, but add to taste.

        Add the flour, baking powder, salt, and stir until just combined, don't overmix. Some lumps will be present and that's okay, don't try to stir them smooth.

        Turn the batter out into prepared pan, smoothing the top lightly with a spatula.

        Bake for about 50 to 52 minutes, or until top is domed, set, and toothpick inserted in the center crack comes out clean or with a few moist crumbs but no batter.

In the last 10 minutes of baking, tent pan with foil (loosely drape a sheet of foil over pan) to prevent excessive browning on the top and sides of bread before center cooks through.
Allow loaf to cool in pan on top of a wire rack for at least 30 minutes (I cooled 4 hours) before turning out onto rack to cool completely before glazing.
Make the Lemon Glaze:

        To a small bowl, add the confectioner's sugar and slowly drizzle in the lemon juice while whisking until smooth and combined. You may need to play with the sugar and lemon juice amounts a bit as necessary for desired consistency and flavor.

        Evenly drizzle glaze over bread before slicing and serving.

        Extra glaze can be spread on the cut surface of the bread like you'd spread butter on toast and it soaks right in making the bread even moister and more lemony. Or you can halve the glaze recipe if you're not a glaze person.


    *Don't use lemon oil and lemon extract interchangeably because they're not; oil is much more potent and intense. Don't use lemon juice in place of lemon extract because it's not strong enough and the acidity can alter the overall results.

    Bread will keep airtight at room temperature for up to 5 days or in the freezer for up to 6 months; I don't recommend storing it in the fridge because it'll dry out.


Mexican Potatoes

Author: Kitchen Fun

These crispy Mexican potatoes are the perfect one-pan side dish for any meal. They are sweet, smoky, and a little cheesy. Plus, they are super simple to make!

Servings: 4 servings Prep: 5 minutes mins Cook: 40 minutes mins Total: 45 minutes mins


    ▢ 1.5 pounds Yukon potatoes 680 gm
    ▢ 3 tablespoons extra virgin olive oil
    ▢ 1 teaspoon granulated sugar
    ▢ 1 teaspoon sea salt
    ▢ 1 teaspoon smoked paprika
    ▢ 1 teaspoon cumin
    ▢ 1 teaspoon black ground pepper
    ▢ 1 teaspoon garlic powder
    ▢ 1 teaspoon onion powder
    ▢ 1 teaspoon finely chopped parsley plus more to garnish
    ▢ ¼ cup grated parmesan (0.88 oz | 25 g)


    Preheat the oven to 400 F | 200 C. Prepare a baking tray.
    Wash potatoes, pat dry and cut each in bite sized cubes. Transfer on the baking tray with oil, sugar, spices, herbs and parmesan. Toss well.

    Bake for 30-40 minutes in the middle of the oven until potatoes are crispy outside and tender inside.

    Remove, garnish with parsley and serve with your favorite main dish.

How to Store Leftovers

Extra Mexican potatoes can be stored in the refrigerator for up to 5 days in an airtight container. They can be reheated in the oven, skillet, or the microwave. If you want them to be crisp, I recommend the oven or skillet. These Mexican potatoes are not freezer friendly. Freezing and then reheating changes the texture of the potatoes, and they no longer become as crispy.
Variations for Mexican Potatoes

    Potatoes: You can swap out red potatoes for Yukon Gold.
    Oil: Olive oil is the best for this recipe, but you can use vegetable or canola oil if that is what you have on hand.
    Spices: Chili powder is a nice addition. It can also replace the smoked paprika as well. You can even add a little cayenne pepper for heat.
    Herbs: Feel free to use fresh chopped cilantro instead of parsley.
    Vegan: Use a vegan grated cheese or omit the parmesan to make these Mexican potatoes a vegan side dish.

mexican potatoes cooked on baking sheet
More Easy Potato Recipes

    Twice Baked Potatoes
    Amish Brown Butter Mashed Potatoes
    Air Fryer Smashed Potatoes
    Easy Funeral Potatoes
    Breakfast Potatoes

mexican potatoes in white bowl
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Mexican Potatoes
These crispy Mexican potatoes are the perfect one-pan side dish for any meal. They are sweet, smoky, and a little cheesy. Plus, they are super simple to make!
Servings: 4 servings
Prep: 5 minutes mins
Cook: 40 minutes mins
Total: 45 minutes mins

    ▢ 1.5 pounds Yukon potatoes 680 gm
    ▢ 3 tablespoons extra virgin olive oil
    ▢ 1 teaspoon granulated sugar
    ▢ 1 teaspoon sea salt
    ▢ 1 teaspoon smoked paprika
    ▢ 1 teaspoon cumin
    ▢ 1 teaspoon black ground pepper
    ▢ 1 teaspoon garlic powder
    ▢ 1 teaspoon onion powder
    ▢ 1 teaspoon finely chopped parsley plus more to garnish
    ▢ ¼ cup grated parmesan (0.88 oz | 25 g)


    Preheat the oven to 400 F | 200 C. Prepare a baking tray.
    Wash potatoes, pat dry and cut each in bite sized cubes. Transfer on the baking tray with oil, sugar, spices, herbs and parmesan. Toss well.
    Bake for 30-40 minutes in the middle of the oven until potatoes are crispy outside and tender inside.
    Remove, garnish with parsley and serve with your favorite main dish.


Smothered Bacon Green Bean Casserole

By Averie Cooks

Yield 6

Homemade green bean casserole is made even better with the addition of BACON and CHEESE! Fresh green beans are smothered in a savory mushroom sauce before being topped with cheese, crumbled bacon, and fried onions. A truly decadent, cheesy casserole that's perfect for Thanksgiving, Christmas, or when you're craving a comfort food side dish - and no canned or condensed soups in sight!

Prep Time 15 minutes Cook Time 30 minutes Total Time 45 minutes


    1 pound fresh green beans, trimmed and halved if desired
    Ice + water
    1/4 cup unsalted butter, melted
    8 ounces sliced white mushrooms (brown button, cremini, or baby portobello may be substituted)
    3 to 4 cloves garlic, finely minced
    2 tablespoons all-purpose flour
    1 cup reduced sodium chicken broth
    1/4 cup whole milk (half-and-half may be substituted; 2% or skim milk not recommended)
    2 tablespoons lite soy sauce
    1 teaspoon salt, or to taste
    1 teaspoon freshly ground black pepper, or to taste
    1 cup shredded mozzarella cheese, divided
    3/4 cup French fried onions
    4 slices bacon, cooked and crumbled


    Preheat the oven to 425F and spray a large 2 to 3-quart casserole dish (a 9x9 or 9x13-inch pan may be used) with cooking spray; set aside.

    Blanching the Green Beans - Fill up a medium to large stockpot (big enough to hold the green beans) so that it has about 1 inch of water in it and bring to a boil over high heat.
    Add the beans, cover with a lid, turn the heat down to medium-low, and simmer for about 4 minutes to blanch the green beans. Tip - Prep your ice bath now while the beans are blanching by adding about 3 or 4 cups of ice cubes to about 3 cups water in a large bowl.

    After blanching the beans, using a kitchen tongs or slotted spoon, remove the blanched beans from the boiling water and add them to the ice bath; let sit while you make the mushroom sauce.

    Mushroom Sauce - To a large skillet, add the butter, and heat over medium-high heat to melt.
    Add the mushrooms and cook for 2 minutes; stir and flip nearly continuously.

    Add the garlic and cook for 1 minute; stir continuously.
    Using a rubber tipped spatula, move the mushrooms to the perimeter of the skillet, leaving an open 'hole' or area where you can now sprinkle the flour.
    Roux - (Making a roux means you are cooking flour with butter, which later thickens the sauce). After sprinkling the flour, allow it to. mix with the butter in the bottom of the skillet, and stir it a bit so it forms a clumpy paste. Allow it to cook for 1 minute, or until light tan in color and thickened.

    Stir the roux and mushrooms together.
    Add the reduced sodium chicken broth, milk, lite soy sauce, salt, pepper, and simmer uncovered for about 3 to 5 minutes, or until the mixture begins to thicken slightly.

    Add 1/2 cup cheese, and stir to combine until melted.

    Assembly - Remove the beans from the ice bath and evenly place them in the prepared baking dish. If desired, you can quickly blot them off once they're in baking dish with paper towels or a clean kitchen towel to remove excess moisture.

    Evenly pour the mushroom cheese sauce over the green beans.

    Top with the remaining 1/2 cup cheese.

    Evenly scatter the French's Crispy Fried Onions (or a similar product).

    Evenly top with the cooked and crumbled bacon. Bacon Tips - If you're making this for a special holiday meal and time and energy are in short supply, I recommend fully cooked real bacon strips. So just open a package of Hormel Naturals Uncured Fully Cooked Bacon, Hardwood Smoked Fully Cooked Bacon, or another favorite brand, place it on a microwave-safe plate, cover with paper towels and in about 90 seconds it's ready to chop and sprinkle.

    Baking - Bake the casserole uncovered for about 20 minutes, or until the cheese has melted, and the fried onions and bacon looks a bit more crisped.

    Serving and Storage - Serve immediately or at room temp. Extra casserole will keep airight in the fridge for up to 5 days, reheat gently in the microwave, noting you will not likely achieve the crispy top again with any leftovers and reheating. I don't recommend freezing this recipe as the crispy fried onions will turn soggy upon freezing/thawing and the green beans will take on a mushy texture.


Instant Pot Stuffed Peppers Soup

By: Jill Mills Posted: Jan 8, 2020 Updated: Aug 16, 2022

Instant Pot Stuffed Pepper Soup is a delicious soup that tastes even better than stuffed peppers! Super quick to make and always a hit with everyone.

Servings: 8 Prep: 10 minutes mins Cook: 10 minutes mins


    ▢ 1 pound Lean Ground Beef or Turkey
    ▢ 1 teaspoon Onion Powder
    ▢ 1 teaspoon Garlic Powder minced
    ▢ 1/2 Tbsp Paprika
    ▢ 1 teaspoon Italian Seasoning
    ▢ 1/4 teaspoons Salt
    ▢ 1/2 teaspoon Pepper
    ▢ 3 Bell Peppers (2 red and 1 green) chopped
    ▢ 5 cups Beef Broth low sodium
    ▢ 1 Tbsp Worcestershire Sauce
    ▢ 3/4 cup Long Grain White Rice uncooked
    ▢ 15 ounce can Tomato Sauce


    Set instant pot to saute and cook the ground beef (or turkey) including the garlic powder, Italian seasoning, onion powder, paprika, salt and pepper until no longer pink.
 Turn the Instant Pot off. Add the beef broth to the pot and stir, scraping the bottom of the pot. Add the diced peppers, tomato sauce, Worcestershire sauce and rice to the pot and stir. Place the lid on the Instant Pot and set the valve to sealing.

 Cook on manual high pressure for 10 minutes. Once the 10 minutes is up, let sit for 5 minutes, then, you can open the valve to do a quick release.
 Serve soup immediately and enjoy!


Bacon BBQ Baked Beans

The tastiest baked beans don't rely on barbecue sauce alone for their classic flavor. Sure, it's an essential ingredient, but the sauce requires a little doctoring to get that irresistible tangy and spiced sauce with a subtle balance of sweetness.

Bacon (optional if you want to keep it vegetarian) along with a handful of pantry sauces and spices go a long way in transforming an ordinary can of beans into a tasty side.

Laura Rege is a recipe developer and food stylist living the mid-coastal lifestyle between Dallas and Brooklyn. Formerly a senior member of the editorial teams at Food & Wine and Martha Stewart Living,

Bacon and a handful of pantry spices go a long way in transforming an ordinary can of beans.

Serves 6 to 8-Makes about 7 cups-Prep 10 minutes to 15 minutes-Cook 50 minutes to 55 minutes


    3 (about 15-ounce) cans,  pinto beans 

    1  medium yellow onion

   1   medium red bell pepper

    5  large cloves    garlic   

     4  slices   thick-cut bacon
     2  tablespoons   olive oil

    1  cup  barbecue sauce
     1/2  cup   ketchup

     1/4 cup   apple cider vinegar
    2 tablespoons  packed light brown sugar

    2 tablespoons  molasses (not blackstrap)

    1 tablespoon   yellow mustard

     2 teaspoons   Worcestershire sauce

      2 teaspoons   smoked paprika


    Arrange a rack in the middle of the oven and heat the oven to 375°F. Finely chop 1 medium yellow onion. Stem, seed, and finely chop 1 medium red bell pepper. Coarsely chop 5 large garlic cloves.

    Arrange 4 slices thick-cut bacon in a single layer in a large cast iron or ovenproof skillet. Cook over medium heat, flipping halfway through, until golden-brown and crisped, 10 to 14 minutes total. Meanwhile, drain and rinse 3 (about 15-ounce) cans pinto beans.

    Transfer the bacon to a paper towel-lined plate. Discard all but 1 tablespoon of the bacon fat from the pan and return the pan to medium heat. Add the onion, bell pepper, and 2 tablespoons olive oil. Cook, stirring occasionally, until softened, 3 to 4 minutes. Add the garlic and cook, stirring, until lightly golden, about 2 minutes more.

    Add 1 cup barbecue sauce, 1/2 cup ketchup, 1/4 cup apple cider vinegar, 2 tablespoons packed light brown sugar, 2 tablespoons molasses, 1 tablespoon yellow mustard, 2 teaspoons Worcestershire sauce, and 2 teaspoons smoked paprika, and stir until well-combined. Add the beans and stir to combine. Bring to a boil.

    Arrange the bacon on top of the bean mixture, then cover the skillet with a lid or aluminum foil. Transfer the pan to the oven and bake for 30 minutes. Uncover and bake until the mixture is bubbling, about 5 minutes more. It will continue to thicken slightly as it cools. Serve warm.

  Recipe Notes:

Substitutions: Pinto beans are classic for this dish, however any cooked bean works! Try any combination of chickpeas, kidney beans, and/or butter beans. Prefer to cook your own beans? Use 5 1/4 cup cooked beans.

Storage: Refrigerate leftovers in an airtight container for up to 5 days.


Mashed Potato Rolls

By Jill Mills...November 23rd 2022

These Mashed Potato Rolls are soft and fluffy dinner rolls that are made with seasoned mashed potatoes in the oven.

Servings: 24 rolls Prep: 15 minutes mins Cook: 20 minutes mins Rise Time: 3 hours hrs Total: 3 hours hrs 35 minutes mins.


    ▢ 2 1/2 tsp instant yeast
    ▢ 3/4 cup water warm
    ▢ 1/3 cup sugar
    ▢ 2 large eggs
    ▢ 2 tsp salt
    ▢ 6 Tbsp butter softened
    ▢ 1 cup mashed potatoes leftover
    ▢ 4 1/4 cups flour


    In a large bowl add your warm (not hot!) water, sugar, and yeast.
    Give the mix a little stir to combine.
    Let this mixture sit for 5-10 minutes just until the yeast blooms.
    Next add in your eggs, salt, butter, and mashed potatoes.
    Stir those together gently.
    Add in your flour and either use an electric mixer with a dough hook or just a wooden spoon to mix the dough until it just comes together.
    The dough will be wet dough.
    Cover the bowl lightly with a clean towel or plastic wrap.
    Set aside in a warm place for an hour and a half or until about doubled in size.
    I use a 1 ½ tablespoon cookie scoop to scoop out the dough and roll it into balls.
    I place 2 balls into each spot in a greased muffin tin.
    Repeat until all the dough is used.
    Cover again lightly.   
    Let rise in a warm place for an hour and a half or until about doubled.

    Preheat your oven to 350 and bake for 20 minutes or until lightly golden and baked through.

    Cool slightly and serve!


Traditional Homemade Stuffing

Averie Cooks...2014

Nothing frilly or trendy. Classic, amazing, easy, homemade stuffing that everyone loves!! Simple ingredients with stellar results! It'll be your new go-to recipe!!

Tips for Making the BEST Stuffing

To save time on the day of, bake and dry out the bread the night before and leave uncovered on the counter until the morning you're ready to make the traditional stuffing.

Note that the saltiness level of low-sodium chicken broth varies, and so do personal preferences, so salt the dish to taste to create the best stuffing recipe.

If you need to keep the homemade stuffing warm before serving it, loosely cover it with foil and stick it in a 200F oven.

Prep Time 10 minutes Cook Time 2 hours 15 minutes Additional Time 5 minutes Total Time 2 hours 30 minutes


    1 cup (2 sticks) unsalted butter, divided
    1 pound day-old white French bread, diced into 1/2-inch cubes and dried
    1 extra-large (about 2 1/2 cups) sweet Vidalia or yellow onion, diced small
    1 1/2 cups celery, diced small
    2/3 cup Italian flat-leaf parsley leaves, finely minced
    1/4 cup fresh sage leaves, finely minced
    3 tablespoons fresh rosemary (sticks discarded), finely minced
    2 tablespoons fresh thyme (sticks discarded), finely minced
    1 teaspoon salt, or to taste
    1 teaspoon pepper, or to taste
    2 1/2 cups low-sodium chicken broth, divided
    2 large eggs


    Preheat oven to 250F. Place cubed bread on a baking sheet and bake, stirring occasionally, until dried out, about 45 minutes. You must begin with very dry bread or it'll turn to mush. Tip – To save time on the day of, bake and dry out the bread the night before and leave uncovered on the counter until the morning you're ready to make the stuffing.
    When you're ready to make the stuffing, transfer bread to a very large bowl; set aside.
    Preheat oven to 350F and spray a 9×13-inch pan or 3-quart baking dish with cooking spray; set aside.
    To a large skillet, add 3/4 cup (1 1/2 sticks) butter and heat over medium-high heat to melt.
    Add the onions, celery, and cook until vegetables have softened and are just beginning to lightly brown, about 10 minutes. Stir frequently. Transfer vegetables to bowl with bread.
    Add the parsley, sage, rosemary, thyme, salt, pepper, 1 1/4 cups chicken broth, and toss well to combine; set aside. Note about salt – the saltiness level of low-sodium chicken broth varies, and so do personal preferences, so salt to taste.
    To a small bowl, add the remaining 1 1/4 cups chicken broth, 2 eggs, and whisk to combine. Pour mixture over bread and toss well to combine. Turn mixture out into prepared baking dish.
    Dice the remaining 1/4 cup (half of 1 stick) butter into 8 to 10 pieces and evenly dot the butter over the top of the stuffing.
    Cover with foil and bake for 40 minutes. Uncover and bake for an additional 40 to 45 minutes, or until top is as lightly golden browned as desired. Serve immediately.


Storage: Stuffing is best warm and fresh but will keep airtight in the fridge for up to 5 days. Reheat gently as desired.


Cranberry Brie Bites
Yield 24

Averies Cooks 11/15/2023

Cranberry Brie Bites - The perfect two-bite holiday appetizer recipe with melted brie cheese, sweet-tart cranberry sauce, and fresh rosemary all nestled inside a buttery soft crust! An EASY appetizer recipe with just 4 main ingredients that's ready in 30 minutes! PERFECT for Thanksgiving celebrations, holiday and Christmas parties, or for New Year's Eve!   

Prep Time 20 minutes Cook Time 10 minutes Total Time 30 minutes


    one 8-ounce tube crescent roll dough (thawed puff  pastry dough may be substituted)
    2 tablespoons all-flour, for dusting work surface
    8 ounce wheel brie cheese, divided
    ½ cup whole berry cranberry sauce, divided (homemade* or store bought)
    ¼ cup chopped pecans or walnuts, optional; divided
    Sprigs fresh rosemary, cut into small pieces; optional for during baking or garnshing; divided


    Preheat oven to 375F and spray a 24-count mini muffin pan very well with cooking spray; set aside. Tip - I strongly recommend making as written and using a 24-count mini muffin pan but if all you have is a 12-count pan, it will still work. Just double the quantity of the cheese, cranberry sauce, and optional nuts/rosemary, and bake longer - about 18 minutes, but keep an eye on them as all ovens, muffn pans, etc. vary.

    Lightly dust a cutting board or clean counter top with the flour, unroll the crescent roll dough, and press the seams together. Tip - If you can find crescent roll dough sheets, that's ideal because there are no seams. However, regular crescent roll dough will work. You can use any name brand or generic brand you'd like. If you're using puff pastry dough, make sure it's thawed, but still chilled which is key to having it actually puff up nicely during baking.
    Using a sharp knife or sharp pizza wheel, cut the dough into 24 equal-sized pieces.
    Place one piece of dough in each of the sprayed muffin pan cavities; set aside.
    Evenly sliced a wheel of brie into 24 equally-sized pieces and place one piece inside each of the crescent roll dough pieces.
    Top each with a small dollop of cranberry sauce. You don't need much, about a teaspoon, give or take, for each.
    If desired, evenly sprinkle a couple nuts onto each cheese and cranberry mound.

    If you like the taste of rosemary, add a small sprig of rosemary to each mound before baking. If you're not as fond of it, then I suggest garnishing after baking for the visual appeal, and you can take it off rather than eating it. But that's tricky to do if it bakes in with the cheese.

    Bake for about 10 minutes, or until the dough is set and lightly golden browned.

    Notes - The baking time is an estimate and because all brands of dough, muffin pans, the exact size of your hunks of cheese, just how many cranberry sauce you added, your oven, your climate, etc. there will be variances in bake times. Bake until your appetizer is done and set (not raw) but also not burnt. You may need to add a couple minutes to my estimate, but start checking at 10 mintues. If you're using puff pastry dough, I find it takes longer to bake because it's thicker; I would start checkng at 15 minutes and go from there.
    Allow the brie bites to cool momentarily in the pan, remove, and serve. Bites are best warm and fresh, but will hold at room temp for a few hours. You can make them a couple hours in advance, but I don't recommend more. It's like pizza, best hot and fresh. Leftovers may be stored airtight in the fridge for up to 3 days, noting you'll want to microwave them as needed to soften them up again before eating the leftovers.


Cranberry Sauce - I recommend the following homemade cranberry sauces: Cranberry Cabernet Cranberry Sauce, Spiced Cranberry Sauce with Apples, Cranberry Currant Sauce, or Cranberry Pineapple Mango Sauce

If you're going to use a store bought sauce, that's fine. Make sure it says 'whole berry' otherwise it will likely be more like a smooth jelly without any real chunks of cranberries which isn't my preference.


Thanksgiving Leftovers Turkey Crescent Rolls

Averies Cooks

Looking for a recipe to use a variety of your Thanksgiving leftovers? These stuffed crescent rolls are QUICK and EASY to make using leftovers from your Thanksgiving dinner including turkey, stuffing, mashed potatoes, and gravy! It's a flexible recipe so feel free to use the leftovers you have on hand to make these crescent roll rollups.

Tip: I recommend starting with leftovers that have been sitting out on your counter for 15-30 minutes and not very chilled straight-from-the-fridge. The ingredients will be easier to work with, and the rollups will bake up more evenly. The exception to this is the crescent roll dough. That's better kept in the fridge until you're ready to assemble the rollups.

Prep Time 10 minutes Cook Time 14 minutes Total Time 24 minutes Yield eight


    2 tablespoons all-purpose flour, for dusting work surface
    one 8-count tube crescent roll of refrigerated dough

    1 cup leftover turkey, shredded

    ¾ cup leftover stuffing

    ¾ cup leftover mashed potatoes

    ½ cup leftover cranberry sauce

    Salt, optional and to taste

    Freshly ground black pepper, optional and to taste

    Fresh herbs such as rosemary, thyme, sage; finely minced, optional and to taste

    2 tablespoons unsalted butter, melted

    ½ cup leftover gravy, warmed for serving; optional


    Preheat oven to 375F and line a baking sheet with parchment paper or a Silpat liner; set aside.

    Lightly flour a clean countertop or work surface and gently unroll the crescent roll dough and separate it into the designated triangles.

    Starting at the widest side of the dough triangle, add a small amount of shredded turkey, mashed potatoes, stuffing, and cranberry sauce.

    Tips - Make sure not to overstuff your rolls or they will turn into a big mess upon baking, with the filling ingredients leaking out. I suggest about a tablespoon of each item, but use your judgment.

 Mix-and-match with what you have. No stuffing? Use double the amount of mashed potatoes. No mashed potatoes? Use sweet potato casserole.

    Add salt, pepper, or fresh herbs to each filled crescent roll before rolling up.

    Gently roll up the smaller end of the dough around the filling and place on the prepared lined baking sheet.

    Repeat until all the roll ups are prepared.

    Brushed melted butter on top of each unbaked rollup.

    Bake for about 12 to 15 minutes, or until lightly golden browned. Tip - Exact baking times will vary from oven to oven, brand of dough used, how golden you like your rolls, how much filling was in them, etc. and I find that crescent roll dough in general cooks very quickly, so keep an eye on them so they don't get too done.

    While the rolls are baking, reheat the optional gravy for dipping. I reheat my gravy in a 2-cup Pyrex measuring cup in the microwave with a sheet of plastic wrap over the top of the measuring cup but you can do it on the stovetop if desired.

    Rollups are best hot and fresh. While they will keep airtight in the fridge for up to 5 days, the point is to eat them right away, hot and fresh, and not create more leftovers. I don't recommend freezing these because they'll turn very soggy upon freezing/thawing.


Turkey Pot Pie

Consider this the perfect use for that leftover turkey.

By Liv Dansky  Published on November 21, 2023

 Recipe tested by Southern Living Test Kitchen
Active Time: 25 mins
Total Time: 1 hr 20 mins
1/4 cup unsalted butter

1 cup chopped yellow onion (from 1 [8-oz.] onion)

1 cup sliced carrots (from 2 [3-oz.] carrots)

1/2 cup chopped celery

2 Tbsp. chopped garlic (from 6 cloves)

1 Tbsp. dried Italian seasoning

1 1/4 tsp. kosher salt

1 tsp. smoked paprika

1/4 tsp. cayenne pepper

1/3 cup (about 1 1/2 oz.) all-purpose flour

2 cups chicken broth

1/4 cup, plus 2 teaspoons heavy whipping cream

3 cups chopped cooked turkey breast

1 cup frozen sweet peas

1 (14.1-oz.) pkg. refrigerated piecrusts, divided

1 large egg

Prepare oven:
Preheat oven to 400°F. Melt butter in a medium saucepan over medium.

Cook vegetables and seasonings:
Add onion, carrots, celery, garlic, Italian seasoning, salt, paprika, and cayenne pepper. Cook, stirring often, until vegetables are tender, about 8 minutes.

Add flour:
Add flour; cook, stirring constantly, until flour coats vegetables, about 1 minute.

Add chicken broth:
Whisk in chicken broth; bring to a boil over medium-high. Reduce heat to medium-low, and cook, stirring often, until thickened, 1 to 2 minutes.

Add cream, turkey, and peas:
Remove from heat, and whisk in 1/4 cup of the cream. Add turkey and frozen peas to saucepan, and stir to combine.

Fit piecrust into plate, and add filling:
Line a 9-inch pie plate with 1 of the piecrusts, and pour turkey mixture into piecrust.

Add top piecrust:
Whisk together egg and remaining 2 teaspoons cream until combined. Brush edges of piecrust with egg wash, and top with second piecrust. Pinch piecrust edges, and crimp to seal; cut 3 slits across top piecrust.

Add egg wash:
Brush top piecrust with remaining egg wash.

Bake pot pie:
Bake in preheated oven until piecrust is golden brown and cooked through, about 35 minutes. Remove from oven, and let cool 20 to 25 minutes at room temperature before serving.
I can't change the direction of the wind, but I can adjust my sails to always reach my destination.
Jimmy Dean
If there are no dogs in Heaven, then when I die I want to go where they went. -Will Rogers


Broccoli Rice and Cheese Casserole

Quick and Easy Broccoli Cheese Rice Casserole is the perfect side dish everyone will love.

 Prep Time: 10minutes minutesCook Time: 20minutes minutesTotal Time: 30minutes minutes Servings: 8 Calories: 179kcal Author: Stephanie Manley
16 ounces chopped broccoli fresh or frozen
3 tablespoons butter
1/2 cup chopped onion
1 cup Velveeta cheese (diced) 4 ounces
10.75 ounces cream of chicken soup 1 can
2 cups cooked white rice
Place the broccoli into a steamer and steam for 5 to 7 minutes, until it turns bright green.
In a medium saucepan, melt the butter. Add the chopped onion and sauté until the onion becomes translucent.
Add the cheese, cream of chicken soup, broccoli, and rice and stir until the cheese is melted and the mixture is heated through.
You can serve this dish now, or you can put it in an 8-inch square baking pan, cover, and refrigerate. When you are ready to serve, uncover and reheat in a 350°F oven for about 20 minutes, until hot and bubbly.

Calories: 179kcal | Carbohydrates: 19g | Protein: 8g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 23mg | Sodium: 535mg | Potassium: 309mg | Fiber: 1g | Sugar: 3g | Vitamin A: 775IU | Vitamin C: 51.3mg | Calcium: 204mg | Iron: 0.5mg
I can't change the direction of the wind, but I can adjust my sails to always reach my destination.
Jimmy Dean
If there are no dogs in Heaven, then when I die I want to go where they went. -Will Rogers


Hearty Barley Turkey Soup

Turkey barley soup is a comfort-food favorite that stretches your turkey into another meal. Simmer your Thanksgiving turkey carcass to create a rich homemade turkey stock that forms the base of a delicious soup, loaded with aromatic vegetables, barley, and mushrooms. Perfect for lunch or dinner with a slice of crusty bread, this may just be the best turkey soup ever.

Recipe by JR  Updated on October 30, 2023
 Tested by Allrecipes Test Kitchen
Prep Time: 10 mins
Cook Time: 3 hrs 35 mins
Total Time: 3 hrs 45 mins
Turkey Stock:

5 quarts water, or as needed

1 turkey carcass

1 ½ cups coarsely chopped onion

½ cup chopped carrot

3 stalks celery, cut in half

10 whole black peppercorns

1 large bay leaf

1 pinch dried thyme, or to taste


1 ½ pounds carrots, cut into 1-inch chunks

2 medium onions, diced

6 stalks celery, cut into 1/2-inch slices

1 cup barley

½ cup chopped mushrooms

2 large bay leaves

2 teaspoons salt (Optional)

1 teaspoon dried marjoram

½ teaspoon ground black pepper

1 pinch dried thyme

Gather all stock and soup ingredients.

Make the turkey stock: Combine 5 quarts water and turkey carcass in a large stockpot over medium-high heat; bring to a boil. Add onion, carrot, celery, peppercorns, bay leaf, and thyme. Reduce the heat and simmer, skimming excess fat and foam from the surface as needed and adding more water as it evaporates, for 2 to 2 1/2 hours.

Remove carcass to a cutting board and cool. Strain stock; discard solids and return liquid to the pot.

Pull meat from cooled carcass and discard bones. Shred meat and refrigerate until needed.

Make the soup: Add carrots, onions, celery, barley, mushrooms, bay leaves, salt, marjoram, pepper, and thyme to stock; bring to a boil. Reduce the heat and simmer, stirring occasionally, until barley is fully cooked, about 1 hour 20 minutes.

Return shredded turkey to the soup; simmer until heated through, about 10 minutes. Remove bay leaves and serve.

Recipe Tip
If you brined your turkey, use less salt than called for in the recipe.

Nutrition Facts
per serving calories 102 total fat 1g  saturated fat 0g  sodium 82mg  total carbohydrate 22g  dietary fiber 6g  protein 3g  vitamin c 8mg  calcium 63mg  iron 1mg  potassium 419mg
I can't change the direction of the wind, but I can adjust my sails to always reach my destination.
Jimmy Dean
If there are no dogs in Heaven, then when I die I want to go where they went. -Will Rogers


Bacon and Potato Soup

This potato soup is a delicious winter warmer.

Recipe by Kwollak  Updated on May 3, 2023
 Tested by Allrecipes Test Kitchen
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
6 thick slices bacon

1 ½ teaspoons olive oil

½ cup chopped onion

½ cup chopped carrots

1 stalk celery, chopped

4 cups low-fat, low-sodium chicken broth

4 cups cubed potatoes

⅛ teaspoon cayenne pepper

½ cup shredded Cheddar cheese

½ teaspoon kosher salt

Cook bacon in a 3-quart saucepan over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Drain on a paper towel-lined plate. Discard bacon grease and wipe the pan thoroughly with a paper towel.

Heat olive oil in the same saucepan over medium heat. Sauté onion, carrots, and celery in hot oil until onion is soft but not brown, 3 to 4 minutes.

Stir in broth, potatoes, and cayenne pepper; bring to a boil, reduce heat, and simmer, covered, until potatoes are tender, 10 to 15 minutes.

Stir in cheese, heating just until melted; do not boil. Chop bacon and add to soup. Season with salt and serve hot.

Nutrition Facts

 Per serving ,calories 244 total fat 9g  saturated fat 4g  cholesterol 21mg  sodium 433mg  total carbohydrate 29g  dietary fiber 3g  total sugars 3g  protein 12g  vitamin c 12mg  calcium 102mg  iron 2mg  potassium 874mg
I can't change the direction of the wind, but I can adjust my sails to always reach my destination.
Jimmy Dean
If there are no dogs in Heaven, then when I die I want to go where they went. -Will Rogers


Slow-Cooker Vegetable Minestrone Soup
A winter classic, this crock pot version of minestrone is heavy on the vegetables and light on the pasta, keeping carbs in check while providing plenty of flavor.

By Laura Walsh  Updated on September 19, 2023
 Tested by EatingWell Test Kitchen
Prep Time: 30 mins
Additional Time: 6 hrs
Total Time: 6 hrs 30 mins
Nutrition Profile:
Diabetes-Appropriate Nut-Free Healthy Aging Healthy Immunity Low-Fat Soy-Free High-Fiber Vegetarian Low-Calorie
4 large carrots, peeled and chopped

3 stalks celery, chopped

1 small red onion, chopped

3 cloves garlic, minced

2 cups fresh green beans, trimmed and cut into 2-inch pieces

2 (15 ounce) cans no-sodium-added red kidney beans, rinsed

2 (15 ounce) cans no-sodium-added diced tomatoes, undrained

6 cups no-sodium-added vegetable broth, such as Kitchen Basics

2 tablespoons Italian seasoning

1 teaspoon crushed red pepper

¾ teaspoon salt, divided

½ teaspoon ground pepper

1 large zucchini, chopped

4 ounces whole-wheat pasta elbows or other small pasta (about 1 cup)

½ cup freshly grated Parmesan cheese

Combine carrots, celery, onion, garlic, green beans, kidney beans, tomatoes, broth, Italian seasoning, crushed red pepper, 1/4 teaspoon salt, and pepper in a 6- to 8-qt. slow cooker. Cover and cook on Low for 6 to 8 hours.

Stir in zucchini, pasta, and the remaining 1/2 teaspoon salt. Cover and cook on Low until the pasta is tender, 15 to 20 minutes more. Serve immediately, topping each serving with about 1 1/2 tablespoons Parmesan.

Equipment: 6- to 8-qt. slow cooker

Originally appeared: Diabetic Living Magazine, Winter 2019
Nutrition Facts
 Serving Size 2 cups soup and 1 1/2 tablespoons cheese
Per serving total carbohydrate 42g  dietary fiber 13g  total sugars 10g  protein 12g  total fat 2g  saturated fat 1g  cholesterol 4mg  vitamin a 6724iu  vitamin c 26mg  folate 42mcg  sodium 525mg  calcium 151mg  iron 3mg  magnesium 74mg  potassium 934mg
I can't change the direction of the wind, but I can adjust my sails to always reach my destination.
Jimmy Dean
If there are no dogs in Heaven, then when I die I want to go where they went. -Will Rogers


Hearty Vegetable Beef Stew
The slow cooker makes this veggie-packed beef stew super-easy and extra-savory.

By EatingWell Test Kitchen  Updated on September 19, 2023
 Tested by EatingWell Test Kitchen
Prep Time: 30 mins
Additional Time: 8 hrs 30 mins
Total Time: 9 hrs
Nutrition Profile:
Diabetes-Appropriate Nut-Free Healthy Pregnancy Healthy Aging Healthy Immunity Soy-Free High-Protein Egg-Free Gluten-Free Low-Calorie
2 pounds boneless beef chuck roast, trimmed and cut into 1-inch cubes

12 ounces tiny new potatoes, quartered

4 medium carrots, cut into 1/2 inch pieces

1 medium onion, cut into wedges

1 (10.75 ounce) can reduced-fat, reduced-sodium cream of mushroom soup (such as Campbell's® Healthy Request)

1 cup reduced-sodium beef broth

1 teaspoon dried marjoram or dried thyme, crushed

2 cups frozen cut green beans

Coat a large skillet with cooking spray; heat over medium-high heat. Trim any fat from beef cubes. Add half of the beef cubes. Cook and stir until brown; remove from skillet. Add the remaining beef cubes; cook and stir until brown. Drain off any fat.

Place meat in a 3 1/2- or 4-quart slow cooker. Add potatoes, carrots, onion, cream of mushroom soup, broth, and marjoram. Stir to combine.

Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4 1/2 hours.

If using low-heat setting, turn cooker to high-heat setting. Stir in green beans. Cover and cook about 30 minutes more or just until beans are tender.

Tips: For easy cleanup, line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Originally appeared: Diabetic Living Magazine
Nutrition Facts
 Serving Size 1 1/3 cups
 Per serving calories 320 total carbohydrate 22g  dietary fiber 4g  total sugars 5g  protein 35g  total fat 9g  saturated fat 3g  cholesterol 92mg  vitamin a 7028iu  vitamin c 20mg  folate 38mcg  sodium 396mg  calcium 93mg  iron 5mg  magnesium 65mg  potassium 1205mg
I can't change the direction of the wind, but I can adjust my sails to always reach my destination.
Jimmy Dean
If there are no dogs in Heaven, then when I die I want to go where they went. -Will Rogers


Amy, I like the second recipe because I'm told to add more protein and carbs to my diet. However, it's quicker and healthier to make your own broth.

I wish I had never strayed from the way my mother cooked, but, since both my sisters and I have food-related issues or illnesses, perhaps it wouldn't have mattered.

But for the average person, who doesn't cook, especially those with children and jobs I understand the shortcuts. I often bite my tongue when I see folks ahead of me and what's in their carts. To tell the truth, many of the recipes I post aren't for me but for those whose carts I critique.


Indiana Casserole

Prep Time: 20 minutes Cook Time: 1 minute Yield: 6 servings

Instant Pot noodle casserole with tomatoes, mushrooms, ground beef, corn and cheese.

1 pound lean ground beef
4–8 ounces sliced mushrooms
1 cup diced onion
1 1/2 tsp kosher salt
1 tsp Italian seasoning
1 tsp garlic powder
1/2 tsp black pepper
2 cups beef or chicken broth
8 ounces uncooked egg noodles
1 (16 oz) can tomato sauce
1 (14.5 oz) can diced tomatoes
1 cup frozen sweet white corn
1 cup shredded sharp cheddar cheese
Turn Instant Pot to saute setting. When display says HOT add in the beef and break it up. Add in the mushrooms and onions and brown for about 5 minutes. Drain off excess grease, if needed.
Stir in the salt, Italian seasoning, garlic powder and black pepper.
Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off pot.
Sprinkle in the noodles. Dump the tomato sauce, tomatoes and corn evenly on top of the noodles. Don't stir.
Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 1 minute on low pressure. When time is up move valve to venting. Remove the lid.
Stir well. Sprinkle the cheese on top and let it melt. Serve and enjoy!
I can't change the direction of the wind, but I can adjust my sails to always reach my destination.
Jimmy Dean
If there are no dogs in Heaven, then when I die I want to go where they went. -Will Rogers