*Courtesy of Magnolia Blog. Original recipe available here.
Makes 6-8 servings
+ Three 32-ounce cans chicken broth or 12 cups Homemade Chicken Broth (page 216 of Magnolia Table) + 1 vine-ripened tomato, cut into ½-inch dice + One 15.25-ounce can corn kernels, drained + ¼ cup finely chopped red onion + 1 ½ jalapeño (ribbed and seeded if desired), minced + ½ teaspoon kosher salt + ½ teaspoon freshly ground black pepper + One 5.4-ounce pouch Mexican rice mix, or a similar mix + 4 cups shredded meat from 1 store-bought rotisserie chicken or Perfect Roast Chicken (page 203 of Magnolia Table) + 1 teaspoon ground cumin (optional)
+ ½ cup chopped fresh cilantro + 1 or 2 Hass avocado(s), pitted, peeled, and cut into ½-inch dice + One 13-ounce bag tortilla chips, crushed + 2 cups grated mozzarella cheese (about 8 ounces)
1. In a large soup pot, combine the broth, tomato, corn, onion, jalapeño, salt, and black pepper. Bring to a boil over medium-high heat. Reduce the heat and then add the shredded chicken. Simmer until heated through.
2. Stir the rice mix into the soup. Add the cumin (if using) and simmer for 15 minutes to cook the rice and let the flavors meld.
3. Place the cilantro, avocado, crushed tortilla chips, and mozzarella in separate serving dishes. Ladle the soup into bowls and pass the garnishes at the table.
4. Store leftover soup in a covered container in the refrigerator for up to 4 days.
There is something about warm oatmeal cookies. I love them. I can’t get enough of them. I’ve been on a quest to find the perfect recipe to satisfy my craving and I think this one is pretty close. These are good. Really good. Enjoy! 🙂
Ingredients: (I usually cut this in half)
1 cup butter, softened
1 cup packed light brown sugar
1/2 cup white sugar
2 teaspoons vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon salt
3 cups quick-cooking oats
1 cup semisweet chocolate chips (optional! These are excellent without the chocolate)
Preheat the oven to 325 degrees.
In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the quick oats and chocolate chips. Drop by heaping spoonfuls onto ungreased baking sheets.
Bake for 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
The perfect Christmas dessert. Serve with vanilla ice cream for best results. Enjoy!
2 sticks softened butter
8 oz sour cream
3 cups sugar
1 teaspoon vanilla extract
2 1/4 cups cake flour
1 teaspoon baking powder
3/4 cup unsweetened cocoa powder
**Let eggs and butter sit out for an hour before you start if possible.
Preheat the oven to 325 °F. Grease and flour a 10-inch Bundt pan generously.
Using an electric mixer, cream together the butter, sour cream and sugar for 5min. Then add the eggs, 1 at a time, beating well after each addition. Add the vanilla.
In another bowl, stir together the flour, baking powder and cocoa. Add 1/2 the flour mixture to the creamed mixture, beat well, add the remaining 1/2 flour mixture, and continue to beat at medium speed for 2 minutes.
Pour the batter into the prepared pan and bake for 1 hour 15 minutes. Continue to bake for an additional 15 minutes if necessary, but do not open the oven to check the cake for at least 1 hour.
So it’s been a long time since I’ve posted… a long time. A “I’ve had a baby since my last post” long time but hey, I’m doing my best. It’s also been a long time since I’ve cooked or baked or done pretty much anything in the kitchen so I was super excited to get busy baking for Christmas. While this may be more appropriate as a summer dessert as opposed to a Christmas pie the taste makes up for the the mismatch in season- its soooo yummy. So enjoy!
1 9 pinch pie crust, prepped, baked and cooled
2 C chopped vanilla wafers
2 small bananas
1 8oz tub Cool Whip, divided
1½ C milk
1 5.1oz box instant vanilla pudding
juice from one lemon
Caramel sauce for drizzling
Slice the bananas into thin slices and then toss with the lemon juice. The lemon juice will prevent them from turning brown as fast as they normally would.
Prepare the filling. Whisk together the 1½ C milk and pudding mix. Mix in half of the cool whip. Mix in 1 C of the vanilla wafers and then the bananas. Scrape into the cooled crust. Refrigerate for 10-15 minutes or until set.
Top with the remaining Cool Whip, using a rubber spatula. Sprinkle with the remaining vanilla wafers and then drizzle with the caramel sauce.
(add 1/2 Teaspoon Salt And 1 Tablespoon Olive Oil To Pasta Water)
Bring a large pot of water to a boil.
Meanwhile, in a large skillet or saucepan, combine ground beef, sausage, and garlic. Cook over medium-high heat until browned. Drain half the fat; less if you’re feeling naughty. Add tomatoes, tomato paste, 2 tablespoons parsley, basil and salt. After adding the tomatoes, the sauce mixture should simmer for 45 minutes while you are working on the other steps.
In a medium bowl, mix cottage cheese, beaten eggs, grated Parmesan, 2 more tablespoons parsley, and 1 more teaspoon salt. Stir together well. Set aside. Cook lasagna until “al dente” (not overly cooked).
Arrange 4 cooked lasagna noodles in the bottom of a baking pan, overlapping if necessary. Spoon half the cottage cheese mixture over the noodles. Spread evenly. Cover cottage cheese with a layer of mozzarella cheese. Spoon a little less than half the meat/sauce mixture over the top.
Repeat, ending with meat/sauce mixture. Sprinkle top generously with extra Parmesan.
Either freeze, refrigerate for up to two days, or bake immediately: 350-degree oven for 20 to 30 minutes, or until top is hot and bubbly.
If you follow me on instagram you know I take (and post) lots of pictures. I mean A LOT of pictures. I mean I do love my kids and think they are cute but the main reason isn’t so everyone will see my cute kids- its really so I can add all of these cute pictures to my kid’s photo books. About a year or so ago I stumbled upon Chatbooks and have been hooked every since. Chapbooks allows you to customize, create and print photo books in zero time. It’s quick, easy and super affordable. You can “subscribe” and get a photo book every 60 pictures of your instagram feed shipped to you for $8. Or you can do what I do and create your own book whenever you want.
I use Chatbooks to create photo books for our kids.. birth to 1 year, 1 year to 2 years and so on. The really nice thing about Chatbooks is you can search a specific hashtag in your account and it will pull all of the pictures you have posted using that hashtag. The means finding all of my son’s pictures from the past year in no time! If you forgot a picture or two or changed your mind about one you can also easily add or subtract pictures. The date is automatically included (but you can also remove that feature) and the caption is as well (but you can delete it if you want to). It’s such a simple (and did I say easy!) way to create custom photobooks that are an excellent quality.
I HIGHLY recommend Chatbooks. Check it out, use my referral code and get your first book free (6J46PC7V) and then let me know what you think! Enjoy!
*For reference, pictured above are 2 hardcover books of about 350 pages (they are also the two on the far right below). 366 pages is the photo limit for one book. The skinniest book in the center below is about 55 pictures and is the smallest I’ve made so far.