Category: Recipes

 Ingredients:
• 2 cups self-rising flour
• 3 Tbsp margarine (made with canola oil)
• 1/2 to 3/4 cup milk
• 1/2 cup cooked, crumbled bacon
• 1/3 cup shredded sharp cheddar cheese
• 1 egg, scrambled

 Directions:
 Place flour in a mixing bowl. Cut in the margarine with a pastry blender or fork until crumbly.
 Mix in the bacon, cheese, and scrambled egg.
 Gradually stir in milk, a little at a time, until a soft dough forms (don’t make it too sticky).
 Flour your hands, knead the dough lightly (don’t overwork), and pinch off small portions. Roll them gently, place on a lightly sprayed baking sheet, and flatten slightly.
 Bake at 425°F for 12-14 minutes, until lightly golden on top. Brush with melted margarine for extra flavor if you like!

 Keep this recipe and give it a try—you’ll love it!

Christmas morning is a time for family, warmth, and the comforting aroma of a hearty breakfast wafting through the house. This Christmas Breakfast Casserole is a cherished tradition in many Midwestern homes, including mine. Passed down through generations, this dish combines the simplicity of farm-fresh ingredients with the rich, cheesy goodness that brings everyone to the table. It’s the perfect way to start a day filled with love and laughter, and it allows you to spend more time with your loved ones rather than in the kitchen.
This casserole pairs beautifully with a fresh fruit salad, adding a touch of brightness to your plate. A side of crispy bacon or sausage links complements the cheesy, fluffy texture of the casserole. For a touch of sweetness, consider serving with a basket of warm, homemade cinnamon rolls. A glass of freshly squeezed orange juice or a hot cup of coffee completes this festive morning feast.
Christmas Breakfast Casserole
Servings: 8
Ingredients
1 pound breakfast sausage
6 slices of bread, cubed
2 cups shredded cheddar cheese
6 large eggs
2 cups milk
1 teaspoon dry mustard
Salt and pepper to taste
1/4 cup chopped green onions (optional)
1/4 cup diced red bell pepper (optional)
Directions

Preheat your oven to 350°F (175°C).
In a skillet over medium heat, cook the sausage until browned. Drain excess fat.
Grease a 9×13 inch baking dish and spread the cubed bread evenly in the bottom.
Layer the cooked sausage over the bread cubes, followed by the shredded cheese.
In a large bowl, whisk together the eggs, milk, dry mustard, salt, and pepper until well combined.
Pour the egg mixture over the layers in the baking dish, ensuring everything is evenly covered.
Sprinkle the chopped green onions and diced red bell pepper over the top, if using.
Cover the dish with foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 15-20 minutes, or until the casserole is set and the top is golden brown.
Let it cool for a few minutes before serving.
Variations & Tips
For a vegetarian version, omit the sausage and add sautéed mushrooms or spinach. You can also substitute the cheddar with Swiss or Monterey Jack cheese for a different flavor profile. If you prefer a bit of spice, consider adding a pinch of cayenne pepper or a few dashes of hot sauce to the egg mixture. This casserole can be prepared the night before and refrigerated, making it a convenient option for busy holiday mornings.

Crack chicken noodle soup literally broke the internet when it first came about. This is a delicious chicken noodle soup that is paired with diced bacon, cream cheese, dry ranch mix, cheddar cheese, and more. A satisfying dinner that the whole family can enjoy. Crack noodle soup is a must-make recipe for when you are craving a comforting chicken recipe.
This Crack Chicken Noodle Soup is literally one of the best recipes you will try! It’s my top most viewed and loved on my entire blog!
Everyone that has tried it raves about it, It’s pure comfort food at it’s best! Want to use your Instant Pot? Well, you can! My friend Rachel over at has an incredible recipe that only takes just a few minutes to make using your Instant Pot!
Reasons You Will Love This Soup
An easy soup that is great for the cold weather season.
This is a stick-to-your-bones type of soup that will leave you feeling satisfied.
Family-friendly recipe that kids will enjoy eating as well.
You can customize the soup to fit your flavor preferences if you want to change up the ingredients.
Great for serving up to a crowd or just for you and your family.
Reheats really well for dinner or even lunches throughout the week.
Ingredients Needed
Chicken – You can use cooked shredded chicken that you have on hand. Or cook up some chicken breasts that you then shred or dice into pieces.

Condensed Soup – Chicken condensed soup is going to help give this soup that creamy texture.

Stock – Chicken stock works great for this recipe. I opted for a low-sodium stock but you can easily use a classic chicken stock or broth.
Milk – Whole milk is going to offer the richest flavor. You can use skim milk, 2 percent milk, etc.

Vegetables – Carrots and celery were both used to help enhance the flavor of the chicken crack soup even more.

Ranch Dressing Mix – It must be dry ranch mix for this, not liquid ranch. The ranch mix is going to elevate the flavor tremendously.

Bacon – Thick-cut bacon that is cooked and diced into bite-size pieces is key. You want it crispy so that it really enhances the flavor.

Cheese – I opted for a mild cheddar cheese, but any flavor of cheese works. Sharp, Colby Jack, etc.
Cream Cheese – Cream cheese is going to really richen the flavor of the soup and offer a thicker consistency.

Spaghetti – You can use spaghetti or angel hair for the noodles in the recipe.
Pro Tips For Success
Season Well
You will use the vegetables and the dry ranch seasoning to create a variety of flavors which all work together for a bold flavor. You can also season with salt and pepper at the end to taste.

Cook Chicken
Make sure that the chicken is fully cooked before you go to cook up the soup. Now you can use leftover chicken you have on hand, rotisserie chicken, etc. Or you cook up the chicken in a skillet or in a pot on the stovetop.

Low Sodium Stock
Now one thing is the ranch dry mix is rich in salty flavor, so using a low sodium stock to help control the salt.
Thicken As Needed

If you find your soup is not thickening the way you want, you can mix cornstarch and water to create a cornstarch slurry. Just mix 2 tablespoons of cornstarch and 2 tablespoons of cold water, and mix it into the soup mixture. After a few minutes, it will thicken.

Simmer The Soup
Allowing a slow simmer is key to getting the flavors from blending together but also helping to not curdle the cream cheese. If you go to boiling the mixture once the cream cheese is in there, it can cause a clumpy texture to the cream cheese.
Storing
Refrigerate any of the soup you do not eat in the fridge in a sealed container for 3-4 days. You can reheat the soup on the stovetop or microwave.

Now you can freeze the soup as well for up to 4-5 months. But it will create a more tender pasta once it thaws from being frozen. But the flavor will still be delicious.
FAQs
How Can I Make Crack Chicken Soup Gluten-Free?
Make sure the ranch seasoning mix is gluten-free and condensed soup that contains no gluten, and then reach for gluten-free pasta. Then you should have a gluten-free soup.

What can I use instead of chicken breast?

So if you do not want to use a chicken breast as the base of the chicken dish, reach for chicken thighs, tenderloins, etc. The idea behind it is to make sure it is a boneless chicken that can be diced and shredded up into bite-size pieces.
How Can I Make the Soup Spicier?
You can dice up some jalapenos and mix in the soup, add a splash of hot sauce, red pepper flakes, or even some cayenne pepper. Any of these items will add a splash of spice to the chicken soup.

What Sides Pair Well with Crack Chicken Soup?
While this soup can be a meal in one, it also can have great sides to accompany it. From crusty bread that is great for dipping, salad, or even a side of veggies. I love using bread for dipping.
INGREDIENTS

3 cups cooked shredded or chopped chicken breast You can also use rotisserie chicken
1 10.5 oz. can condensed chicken soup
6 cups low-sodium chicken stock
1 cup whole milk
1/2 cup chopped celery
2 medium carrots sliced
1 1 oz. packet Ranch dressing mix
12 slices of thick cut bacon cooked and crumbled
1 1/2 cups shredded mild cheddar cheese
3/4 cup cream cheese softened
8 oz. Thin Spaghetti or Angel Hair – uncooked
INSTRUCTIONS

Cook the Bacon , drain , cut and crumble- set aside.
Combine chicken, condensed soup, chicken stock, milk, cream cheese, carrots, celery, ranch dressing mix, and crumbled bacon in a large Dutch oven over medium-high heat and bring to a boil.
Turn down heat to medium-low and simmer for 20 – 25 minutes.
add noodles and cheese and simmer until noodles are fully cooked.
TOP WITH EXTRA CRUMBLED BACON IF DESIRED
ENJOY!!

Ingredients:

Broccoli Mixture:

• • 1 broccoli (300-400 grams)

• • 1/2 teaspoon baking powder
  • 1/2 tablespoon salt
  • 2 eggs

• • 1 cup oatmeal
  • 1 tablespoon sesame seeds
  • Chives (to taste)

• • 1-2 cloves of garlic, minced
  • 1/2 teaspoon salt
  • 1/3 teaspoon pepper

• 1 cup (200 grams) Gouda or mozzarella cheese, grated
• Olive oil (for greasing the baking dish)

Sauce:

• • 1/2 onion, chopped
  • 1 zucchini, chopped
  • Celery or parsley (to taste)

• Olive oil (for frying)

Instructions:

Preparing the Broccoli Mixture:

1. 1. Preheat the Oven:
      • Preheat your oven to 200°C (400°F).

1. Cook the Broccoli:
   • • Break the broccoli into florets and wash thoroughly.
     • Bring a pot of water to boil, add 1/2 teaspoon baking powder, and cook the broccoli for 3 minutes.
     • Drain the broccoli and chop it finely.

    

2. Mix Ingredients:
   • • In a large bowl, combine the chopped broccoli, 1/2 tablespoon salt, eggs, oatmeal, sesame seeds, chives, minced garlic, 1/2 teaspoon salt, and 1/3 teaspoon pepper.
     • Stir in the grated Gouda or mozzarella cheese.

    

3. Bake the Mixture:
   • • Lightly grease a baking dish with olive oil.
     • Pour the broccoli mixture into the dish and spread it evenly.

    

   • Bake in the preheated oven for 20-30 minutes until the top is golden brown and the mixture is set.

Preparing the Sauce:

5. Fry the Vegetables:
   • • In a frying pan, heat some olive oil over medium heat.

    

   • Add the chopped onion and zucchini, and fry for a few minutes until they are softened.
6. Blend the Sauce:
   • • Transfer the fried onion and zucchini to a blender or use an immersion blender.

    

   • Add celery or parsley to taste and blend until smooth.

Serving Suggestions:

• • Serve with a side of fresh fruit for a balanced meal.

• Add a dollop of Greek yogurt or a sprinkle of extra cheese on top for extra creaminess.
• Pair with a cup of green tea or a smoothie for a complete breakfast.

Ingredients:

• • 50g pumpkin seeds

• • 75g walnuts
  • 110g dates (soaked in water for 15 minutes, stones removed)
  • 75g dried apricots

• Zest of 1 orange
• 20g sesame seeds

Instructions:

1. 1. Prepare Nuts and Seeds:
      • • Pumpkin Seeds: Fry the pumpkin seeds in a pan until lightly toasted. Set aside.

       

      • Walnuts: Roast the walnuts in a pan until fragrant. Allow them to cool, then chop or shred them.
   2. Prepare Fruits:
      • • Dates: Soak the dates in water for 15 minutes, then remove the stones and chop them.

       

      • Apricots: Grind the dried apricots in a blender until they form a paste.
   3. Mix Ingredients:
      • • In a large bowl, combine the toasted pumpkin seeds, roasted walnuts, chopped dates, apricot paste, and orange zest. Mix well until all ingredients are evenly distributed.

       

   4. Form the Cylinder:
      • Shape the mixture into a cylinder or log shape using your hands.

1. 1. Coat with Sesame Seeds:
      • Sesame Seeds: Fry the sesame seeds in a pan until lightly toasted.
      • Roll the cylinder in the toasted sesame seeds, pressing gently to ensure they stick.

1. Freeze:
   • Place the coated cylinder in the freezer for 2 hours to firm up.
2. Slice and Serve:
   • • After freezing, remove the cylinder from the freezer and slice it into bite-sized pieces.

    

Enjoy your Nutty Fruit Energy Rolls as a convenient and nutritious snack!

Serving Suggestions:

• • Perfect for an on-the-go snack.

• Serve with a cup of tea or coffee.
• Great addition to a lunchbox.

Cooking Tips:

• • Ensure the dates are well-soaked to make blending easier.

• You can substitute other nuts or dried fruits based on your preference.
• Adjust the sweetness by adding more or fewer dates and apricots.

Ingredients

• 2 eggs
• 1/3 cup plain white yogurt (80g)
• 1/2 cup oatmeal (60g)
• 1 ripe banana
• 1 tbsp flour (8g)
• Olive oil (for frying)
• Honey (to taste)

Preparation

Step 1: Beat the Eggs

1. Crack the Eggs: Crack the eggs into a large mixing bowl.
2. Beat Until Smooth: Whisk the eggs until they are smooth and well-beaten.

Step 2: Add Yogurt and Oatmeal

1. Mix in Yogurt: Add the plain white yogurt to the beaten eggs and mix until fully incorporated.
2. Add Oatmeal: Gradually stir in the oatmeal, ensuring it is evenly distributed throughout the mixture.

Step 3: Incorporate Mashed Banana

1. Mash the Banana: Mash the ripe banana until it reaches a smooth consistency.
2. Combine with the Mixture: Add the mashed banana to the egg, yogurt, and oatmeal mixture. Stir until all ingredients are well combined.

Step 4: Sprinkle Flour

1. Add Flour: Sprinkle 1 tablespoon of flour over the mixture.
2. Mix Thoroughly: Stir the mixture until the flour is fully incorporated, resulting in a uniform batter.

Step 5: Shaping and Frying

1. Prepare the Pan: Heat a small amount of olive oil in a frying pan over medium heat.
2. Shape the Patties: Use a spoon to scoop out portions of the batter and shape them into small patties.
3. Fry Until Golden: Place the patties in the heated pan and fry them on low heat, flipping occasionally, until they are golden brown and crispy on the outside.

Step 6: Drizzling with Honey

1. Transfer to Plate: Once the patties are cooked, transfer them to a plate.
2. Add Honey: Drizzle honey over the warm patties to add a delightful touch of sweetness.

Step 7: Serving with Love

1. Serve Warm: Serve the oatmeal patties warm, accompanied by a drizzle of honey or your favorite toppings.
2. Enjoy: Whether as a breakfast treat or a quick snack, these oatmeal patties are sure to be a hit.

Step 8: Health Benefits

• Oatmeal: Rich in fiber, oatmeal promotes heart health and aids in digestion.
• Yogurt: Provides probiotics that support gut health and boost immunity.
• Bananas: Packed with potassium and vitamins, bananas offer a natural energy boost.

Step 9: Tips for Success

• Use Ripe Bananas: For enhanced sweetness and flavor, make sure your bananas are ripe.
• Cook on Low Heat: To ensure the patties cook through without burning, fry them on low heat.
• Experiment with Toppings: Add variety by topping your patties with fresh berries, sliced almonds, or other favorites.

Nutrition Information

• Servings: 4 patties
• Calories per serving: 150 kcal
• Total Fat: 7g
• Saturated Fat: 2g
• Cholesterol: 70mg
• Sodium: 50mg
• Total Carbohydrates: 18g
• Dietary Fiber: 2g
• Sugars: 8g
• Protein: 5g

Ingredients:
1 cup frozen mango chunks
1 cup frozen strawberries
1/2 cup coconut milk (or any milk of choice)
1/2 cup orange juice
1 tbsp honey or agave syrup (optional)
Ice cubes (if needed for extra thickness)
‍ Instructions:
Blend the Ingredients:

In a blender, combine the frozen mango, frozen strawberries, coconut milk, orange juice, and honey/agave syrup.
Blend until smooth. If you prefer a thicker smoothie, add a few ice cubes and blend again.
Serve and Enjoy:

Pour the smoothie into glasses and serve chilled. You can garnish with extra strawberry or mango slices for a vibrant touch.
A Tropical Burst of Freshness!
This Tropical Strawberry Mango Smoothie is the perfect drink to start your day or cool down during hot weather. Refreshing, fruity, and full of vitamins

 Ingredients
● 1 gallon half-and-half
● 1 ½ cups sugar
● ½ cup light corn syrup
● 1 tbsp vanilla extract
● ½ tsp salt
● 1 cup semisweet chocolate chips
● 1 cup peanut butter cups, chopped

 Directions
1: Prepare the Ice Cream Base

In a large mixing bowl, whisk together half-and-half, sugar, corn syrup, vanilla extract, and salt until the sugar dissolves completely.
2: Churn the Ice Cream

Pour the prepared base into an ice cream maker.
Churn according to the manufacturer’s instructions (typically 25-30 minutes) until the mixture reaches a soft-serve consistency.
3: Add the Mix-Ins

When the ice cream is nearly frozen, add semisweet chocolate chips and chopped peanut butter cups.
Let the ice cream maker churn for another 2-3 minutes to evenly distribute the mix-ins.
4: Final Freeze

Transfer the churned ice cream to an airtight container.
Freeze for at least 4 hours to firm up.
5: Serve & Enjoy

Scoop into bowls or cones and savor every creamy, chocolatey, peanut buttery bite!
 Prep Time: 15 minutes
 Churn Time: 25-30 minutes
 Freeze Time: 4 hours
 Makes: ~1 gallon

 Perfectly creamy with chunks of chocolate and peanut butter bliss in every bite. Homemade Moose Tracks Ice Cream is a treat you’ll want to make again and again! 

Hello, everyone, today we’re going to learn how to make Mousse Dessert using simple ingredients. So grab your pen and paper to jot down the ingredients, then follow the complete preparation method.