A yummy, hearty, family-friendly chicken soup with a great Italian flavor. A great addition would be my Italian Herb Bread.
One of Johnathan’s favorite dinners is enchiladas. However, I have not seen enchilada sauce at Kroger in months! (They haven’t had taco sauce either. Does everyone crave Mexican during covid times?) So I decided to make my own. Very easy to do!
If you like cheesy potatoes, but you’re like me and prefer to make everything from scratch vs. frozen potatoes, then this is your recipe!
Crème Brûlée is one of my favorite desserts! If you don’t have a blow torch, you can broil these in the oven, and then let cool before eating. Keep an eye on them, because once they start getting brown, it goes fast.
These appetizers can be made in advance and frozen. Bake as directed, cool, and then freeze. When you’re ready to eat, put them on a baking sheet and bake at 350 degrees for about 8-10 minutes or until sizzling.
This dip is very addicting! You can serve it with celery, carrots, crackers, or my favorite, Frito Scoops.
Thanks to my daughter Sydney for this recipe. I don’t really like oatmeal, but this is more like yogurt with some oatmeal in it. The recipe says it is one serving, but I took two days to eat it all.
The marinade gives this pork a delicious flavor! You should marinate it for at least 8 hours, and even overnight.
After visiting Cooper’s Hawk and eating their pretzel bread, I decided to make my own. This bread is best eaten the day you make it.
This chicken is good for anything Mexican…quesadillas, tacos, or nachos. Add whatever toppings you like!