Compiled Recipe – Creamy Potato Soup

Creamy Potato Soup

* 6 cups russet potatoes (peeled and diced, about 5 medium potatoes. Dice into small cubes about ¾ inch)
* 1 ½ cup yellow onion (chopped, 1 medium)
* 1 ¼ cup carrots (peeled and diced, 3 medium)
* 1 cup diced celery (2 stalks)
* 29 ounces low sodium chicken broth
* salt
* freshly ground black pepper
* 1/3 cup butter
* 1/3 cup flour (all purpose)
* 2 ½ cups milk
* ½ cup sour cream
* crumbled bacon
* shredded cheddar cheese
* green onions

1) Combine diced potatoes, carrots, celery and onions with chicken broth in a large stockpot and season with salt and pepper to taste.

2) Cover pot and bring to a boil over medium-high heat (it will take about 10 minutes to reach a boil), once it reaches a boil reduce heat to medium and continue to cook about 15 – 20 minutes longer until potatoes are very soft when pierced with a fork.

3) Meanwhile, in a medium saucepan melt butter over medium heat, add flour and cook for 1 minute while whisking constantly. While whisking, slowly add milk and cook, stirring constantly until mixture begins lightly bubble and thicken.

4) Once potatoes are soft add thickened milk mixture to potato soup mixture and stir (potatoes should start breaking down into soup, if not cook a few minutes longer). Add sour cream and mix well. 

5) Ladle soup into serving bowls, top each serving with bacon or ham, cheddar cheese and green onions (Note that the soup will thicken as it rests so if you happen to have leftovers you can thin with a little water or milk).

* Try substituting heavy cream or half and half for the sour cream. It is also such a delicious option.


Compiled Recipe – Chocolate Brownie Christmas Cookies

Chocolate Brownie Christmas Cookies

* 1 pound nestle toll house (Semi-Sweet Chocolate Morsels)
* 5 tbsp. unsalted butter
* 4 large eggs (at room temperature)
* 1 cup sugar
* 1 tsp. peppermint extract
* ½ tsp vanilla extract
* ¼ tsp. salt
* ½ cup all purpose flour
* ½ tsp baking powder
* 1 cup milk chocolate morsels (Nestle Tollhouse)
* ½ cup chocolate morsels (Nestle Toll Whitehouse, melted)
* candy canes (crushed)
* sprinkles (Christmas)

1) In a large bowl over a double boiler melt Semi-Sweet Chocolate Morsels with the butter until smooth, for 7-8 minutes.

2) In the bowl of an electric mixer with paddle attachment beat eggs and sugar until pale and frothy. Add peppermint and vanilla extracts. Add salt. Beat in melted chocolate slowly.

3) Fold in flour and baking powder.

4) Stir in the Milk Chocolate Morsels.

5) Pour the dough in a shallow baking dish and freeze for 30 minutes (you can chill the dough for 2 hours).

6) Preheat oven to 350 F (175 C). Line two baking sheets with parchment paper.

v7) Using a cookie scoop (2 tbsp), scoop balls of dough and place them 2 inches apart on the baking sheets. Bake cookies for 10-12 minutes, until edges are set and cookies are cracked on top.

8) Let them cool on the baking sheets for 10 minutes, then transfer to a cooling rack to cool completely.

9) To decorate – Drizzle with melted white chocolate morsels and top with crushed candy canes and sprinkles.


Compiled Recipe – Soft & Chewy Oatmeal Raisin Cookies

Soft & Chewy Oatmeal Raisin Cookies

* ¾ cup unsalted butter (softened)
* ¼ cup granulated sugar
* ¾ cup light brown sugar (lightly packed)
* 1 large egg
* 1 large egg yolk
* 1 ½ tsp. vanilla extract
* 1 ½ cup all purpose flour
* 1 cup old fashioned oats
* ¼ cup cornstarch
* 2 tsp. ground cinnamon
* 1 tsp. baking soda
* ¾ tsp kosher salt (to taste)
* 12 ounces raisins

1) Preheat the oven to 375 degrees F andline baking sheets with parchment.

2) Place thebutter, brown sugar and granulated sugar in a large mixing bowl andbeat on medium-high speed until very pale and fluffy (3 to 5 minutes).  

3) Add the egg, egg yolk, and vanilla, beating until completely incorporated.  

4) Scrape thebottom and sides of the bowl with a silicone spatula, then add the flour, oats,cornstarch, cinnamon, baking soda, and salt, stirring on medium-low speed justuntil all the ingredients are combined (do not over-mix).  

5) Stir in the raisins.

6) Use a 1 1/2-tablespoon cookie scoop to drop balls of cookie dough onto the prepared sheets,allowing about two inches in between (for spreading).  

7) Bake (one sheet at a time) on the center rack of the oven for 7 to 9 minutes, or until set around the edges and just barely beginning to turn golden.  

8) Cool completely on the baking sheet, then transfer to an air-tight container for storage.


Compiled Recipe – One Minute Chocolate Peanut Butter Mug Cake

One-Minute Chocolate Peanut  Butter Mug Cake

* ¼ cup all-purpose flour
* 2 tbsp. unsweetened cocoa powder
* 2 tbsp. sugar
* ¼ tsp. baking powder
* ¼ cup milk (at room temperature)
* 2 tbsp. butter (melted and cooled)
* ¼ tsp. pure vanilla extract
* 1 tbsp. creamy peanut butter
* 1 tbsp. mini chocolate chips

1) In a small bowl, whisk together flour, cocoa powder, sugar, and baking powder until thoroughly, completely combined with no streaks of flour or cocoa powder remaining. Blend in milk, butter, and vanilla until batter is smooth. Pour batter into a 14-ounce (or larger) microwave-safe mug with straight sides.

2) Combine peanut butter and chocolate chips and dollop into the center of the mug, gently pressing down until even with the top of the batter. Microwave on high for 1 minute. Allow to cool for a couple of minutes before serving.




Compiled Recipe – Peanut Butter Cake with Peanut Butter Frosting

Peanut Butter Cake With Peanut Butter Frosting

* 2 ¼ cups all-purpose flour
* 2 cups light brown sugar
* 1 cup peanut butter
* ½ cup butter (room temperature)
* 1 tsp. baking powder
* ½ tsp. baking soda
* 1 ¼ cup milk
* 2 tsp. vanilla extract
* 3 eggs
* ½ cup peanut butter
* 2 tbsp. honey
* 1 tsp. vanilla extract
* 2 cups powdered sugar
* 5 tbsp. milk
* 1 cup chocolate chips (mini)

1) Preheat your oven to 350 and grease and flour a 10 x 15 cake pan. In a large bowl, mix the first 4 ingredients with an electric mixer; blend at low speed until crumbly. Add the next 5 ingredients and blend at low speed until everything is wet, then beat at medium speed for 3 minutes.

2) Pour into prepared pan and bake, in the middle of your oven, for 35-40 minutes or until the toothpick test comes out clean.

3) Let the cake cool (in the pan) for 10 minutes, then spread the frosting on the hot cake (recipe follows) and sprinkle one cup of mini-chocolate chips over the frosting.

4) FROSTING DIRECTIONS: Warm the peanut butter and honey in the microwave just until it gets soft and easy to stir, then add everything else and beat until smooth. Spread over hot cake and sprinkle with one cup of mini-chocolate chips. NOTE: You might like to double the frosting — but still only use one cup of mini-chocolate chips.



Compiled Recipe – Mushroom Florentine Pasta

Mushroom Florentine Pasta


* 8 ounces linguine pasta (uncooked, same amount of other pasta may be substituted)
* 3 tbsp. all-purpose flour
* 1 cup chicken broth
* 1 cup whole milk
* ½ tsp. salt
* ½ tsp. black pepper
* 3 tbsp. olive oil
* 8 ounces sliced mushrooms
* 2 garlic cloves (minced)
* 3 ounces Gruyere cheese (or Gouda, shredded)
* 2 cups baby spinach leaves

1) Begin cooking pasta according to package instructions.

2) Whisk together flour, chicken broth, milk, salt and pepper. Set aside.

3) While pasta cooks, in a large skillet heat olive oil over medium-high heat. When oil begins to ripple add sliced mushrooms, sauté for 6 minutes. Add minced garlic, sauté for 2 more minutes until garlic just begins to brown.

4) Whisk flour, chicken broth, milk, salt and pepper mixture into mushrooms and garlic, bring to a simmer and cook, stirring occasionally until thickened, about 3-4 minutes.

5) Add shredded cheese, stir until cheese has melted.

6) Mix in spinach, allow to wilt.

7) Add drained pasta to skillet, toss to coat.

Note: A classic and easy creamy pasta dish made with mushroom, garlic, cheese and spinach.





Compiled Recipe – Garlic Parmesan Mashed Potato Cakes

Garlic Parmesan Mashed Potato Cakes

* 2 cups mashed potatoes
* 1 egg
* 4 garlic cloves (finely minced)
* 3 tbsp. all purpose flour
* 1 cup parmesan
* 1 tsp. Italian seasoning
* salt
* pepper
* chopped parsley (fresh, for garnish)

1) In a large bowl add the mashed potatoes, egg, parmesan cheese, Italian seasoning, and 3 tablespoons all-purpose flour; mix until combined and smooth.

2) Place parmesan in a shallow dish. Divide the potato mixture into eight equal portions and form 8 patties (you can use a ring mold to shape the patties). Roll the patties in the parmesan to coat.

3) In a large skillet over medium heat, using cooking oil or butter, cook patties until golden on both sides. Season with salt and pepper to taste, garnish with fresh chopped parsley and more parmesan; serve hot. Enjoy!



Compiled Recipe – Chicken and Rice Casserole

Chicken and Rice Casserole

* 2 ½ cups cooked chicken (diced)
* 2 cups cooked rice
* 2 carrots (peeled and finely chopped)
* 1 ½ cup whole milk
* 1 cup chicken broth
* ½ cup parmesan cheese
* ½ cup breadcrumbs
* ¾ cup frozen peas (thawed)
* ¼ cup all-purpose flour
* 6 tbsp unsalted butter (divided)
* kosher salt
* freshly ground pepper

1) Preheat oven to 400º F and lightly grease a 9×13-inch baking dish.

2) In a large saucepan over medium heat, melt 4 tablespoons butter, then whisk in flour and cook for 1-2 minutes, or until smooth.

3) While whisking continuously, gradually pour in milk and chicken broth and stir until totally incorporated.

4) Add chicken, rice, and veggies to the broth mixture and season with salt and pepper.

5) Transfer chicken and rice mixture to baking dish and sprinkle parmesan and breadcrumbs evenly over the top.

6) Cut up remaining butter into small pieces and dot those over the breadcrumbs.

7) Place baking dish in oven and bake for 20-25 minutes, or until bubbly and golden brown.

8) Remove from oven and serve hot.




Compiled Recipe – Reese’s Spread Mug Cake

Reese’s Spread Mug Cake

* 4 tbsp. all-purpose flour
* ¼ tsp. baking powder
* 3 tbsp. peanut butter cup (Reese’s chocolate, spread)
* 2 tsp. granulated white sugar
* 4 tbsp. milk

1) Combine all ingredients in a microwave-safe mug. Mix with a small whisk until batter is smooth.

2) Cook in microwave for approximately 1 minute 20 seconds. Top of cake should look done/be dry. Let cake cool a few minutes before eating. Cake is best consumed while still warm or within a few hours of it being cooked.


Compiled Recipe – Red Velvet Chocolate Chip Cookies

Red Velvet Chocolate Chip Cookies

* ½ cup all purpose flour
* ¼ cup unsweetened cocoa powder
* 1 tsp. baking soda
* ¼ tsp. salt
* ½ cup unsalted butter (softened to room temperature)
* ¾ cup light brown sugar (or dark brown)
* ¼ cup granulated sugar
* 1 egg (at room temperature)
* 1 tbsp. milk
* 2 tsps. vanilla extract
* 1 ½ tbsp. red food coloring (liquid, gel or 2 tsp. beet powder alternative)
* 1 cup semi-sweet chocolate morsels (plus a few extra or after baking)

1) Whisk the flour, cocoa powder, baking soda, and salt together in a large bowl. Set aside.

2) Using a handheld or stand mixer with a paddle attachment, beat the butter on high speed until creamy, about 1 minute. Scrape down the sides and the bottom of the bowl as needed. Beat in the brown sugar and granulated sugar until combined and creamy, about 1 minute. Beat in the egg, milk, and vanilla extract, scraping down the sides and bottom of the bowl as needed. Once mixed, add the food coloring and beat until combined. Turn the mixer off and pour the dry ingredients into the wet ingredients. Turn the mixer on low and slowly beat until a very soft dough is formed. Beat in more food coloring if you’d like the dough to be brighter red. On low speed, beat in the chocolate chips. The dough will be sticky.

3) Cover the dough tightly with aluminum foil or plastic wrap and chill for at least 1 hour (and up to 3 days– see make ahead tip). Chilling is mandatory.

4) Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.

5) Scoop 1.5 Tablespoons of dough and roll into a ball, as pictured above. Place 9 balls onto each baking sheet. Bake each batch for 11-12 minutes. The cookies may have only spread slightly, that’s ok. Simply press down on the warm cookies to slightly flatten and form crinkles. Stick a few chocolate chips into the tops of the warm cookies (as explained in the post above) – that’s optional and only for looks.

6) Allow the cookies to cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely.