Did you breathe a sigh of relief, or even shed a tear, when the ball dropped on NYE? I did. I know 2020 was such a tough year for so many people, and I’m glad it’s behind us. I have so much hope for 2021!
Which isn’t really the point of this blog….
But, it’s January now, the dead of winter for much of the country. Who could use a quick, simple meal idea for a cold winter’s night? 🙋🏼♀️
Here in Florida, it definitely doesn’t feel like winter (I’m fine with that!!), but we have had several fall-like days.
And I’ve figured out how to make the easiest potato soup you’ll ever make—the perfect dinner for a cold day!
What?! Yes, I did. I used microwave mashed potatoes. No peeling, chopping, or boiling potatoes for this soup!
I did chop some carrots and celery, and I sautéed that in some butter while I microwaved the potatoes. Then I added bone broth, the hot mashed potatoes, milk, salt, and pepper. I heated through until the soup was smooth. That’s it. Super easy, super yummy!
It’s fall baking season! These oatmeal chocolate chip cookies are a favorite in my house and I make them every year. I love to mix up a double batch all at once. I flash freeze half, then transfer the cookie dough balls to a freezer bag. It’s nice to have them ready to go in the freezer for those times when I just want to pull out a few to bake. They bake up great from frozen! I just add a few extra minutes of baking time. Now, let’s be honest, no one likes to read through a blog for half an hour just to get to the recipe. So let’s dive right in!
1/2 cup (1 stick) of butter, softened
1 cup brown sugar
1 large egg
2 teaspoons vanilla extract
1 tablespoon molasses
1 1/2 cup old-fashioned oats
1 cup all purpose flour
1/2 teaspoon cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
a few tablespoons of ground flax seed (optional-I like to add it “for health”)
1 1/2 cups chocolate chips or chopped chocolate (I like to mix and match-I often will chop some milk and dark chocolate bars and/or use a variety of different types of chocolate chips)
Cream the butter and brown sugar together until smooth. Add the egg and mix until combined. Add the vanilla and molasses and mix until combined. (The molasses really takes these cookies up a notch, in my opinion. Yum!😋)
In a separate bowl, combine the oats, flour, cinnamon, baking soda, salt, and flax seed. Add to the wet ingredients and mix on low until combined. Fold in the chocolate. Then chill the dough in the fridge for 30-60 minutes. This step is important because it allows the oats to soak up moisture and flavor.
Preheat oven to 325 degrees. Line cookie sheets with parchment paper. Roll balls of cookie dough. Bake for 12-16 minutes (or until lightly browned on edges).
*Remember, you can freeze the unbaked cookie dough balls, then bake from frozen at a later time. Just add a few extra minutes to your baking time.
Over the years, I’ve learned one quick way to my hubby’s heart…and it is my homemade chicken pot pie. This recipe has become one of our favorite comfort food meals. It also works with leftover Thanksgiving turkey, though the chicken version is our fave.
Here’s the recipe:
1. Cook and shred your chicken. You can cook your chicken in whatever way you like it best. I typically use the slow cooker and cook 2 chicken breasts per pot pie (I often make two or three pies and freeze the extras for a later meal). I cook the chicken in chicken stock and add plenty of salt and pepper. Reserve some chicken stock.
2. Chop onions, celery, and carrots (shortcut tip: I buy diced frozen onions because I can’t stand chopping them). Sauté in butter until onions are translucent. If you choose to, add diced potatoes and some of the reserved chicken stock. Cook until the veggies start to become tender. Add plenty of s&p.
3. Add one can of cream of chicken soup and one block of cream cheese. Add more of the reserved chicken stock if the mixture seems too thick. Add plenty of s&p.
4. Stir in the cooked chicken and any frozen veggies you’d like. I always add frozen peas and sometimes frozen corn. Frozen green beans would also work well. Again, add plenty of s&p.
5. Unroll a pie crust into a deep dish pie plate. Pour the chicken mixture from the skillet into the pie plate. Cover with a second pie crust. Pinch the edges together and poke a few holes on top.
6. Bake at 350 degrees for about an hour, or until the crust is golden brown. Enjoy! 😋