Cheddar and bacon filled Corn Waffles are great for Sunday brunch or for casual school mornings. I like to triple this recipe and stash them in sandwich bags in the freezer.

The kids can toast them in the morning and eat them out of hand on the way out the door or enjoy a whole 5-minute breakfast on a plate with butter and syrup if they’ve allowed themselves enough time.

Corn Waffles

When I spied these cornmeal waffles in Sandy Coughlin‘s new cookbook, Big Boards and More, I knew exactly what we’d be making for our Sunday brunch. We love cornbread waffles so much, I figured it could only get more delicious with bacon and cheddar in the mix.

Sandy’s cookbooks are genuinely created for food lovers. My whole family loved the Dessert Fondue Board from her first book and like her first book, there is a whole lot more in this cookbook than just the gorgeous charcuterie! There are 100 recipes for everything from soups and tacos to breakfasts and desserts.

I made these waffles in my brand new Dash waffle iron (I was absurdly excited to learn that the company so well known for their teeny waffle irons has FINALLY made a waffle iron that would cook four at a time of the handy 4-inch waffles! I ordered one as soon as I saw it.) Turns out that I LOVE it. I honestly thought it might be a little gimmicky, but it browns perfectly on both sides in very little time.

Oh! And in case you’re considering it, I bought the Aqua color waffle iron that is currently on sale for 30% off. How cool is that? A great new waffle iron AND a sale? Day. Made.

If you make waffles often, and for more than a few people, a double-sided waffle iron is priceless. I love mine and it effectively cuts the cooking time in half when you can bake two big waffles at a time. Definitely a win on a lazy weekend morning.

If you frequently make waffles with the intention of freezing them, this square waffle iron might be for you. The size is perfect for freezer waffles and it makes (4) 4-inch waffles at a time. All 4 will fit perfectly in a gallon-size freezer bag or alternatively, each 4-inch waff

Creamy Turkey Green Chile Soup is loaded to the brim with chunks of leftover turkey and roasted green chile.

Creamy Turkey Soup

Soup with a richly flavorful creamy broth full of roasted green chile and loaded with chunks of leftover turkey is my kind of comfort food. Just cupping the bowl with two hands and breathing in the heat of the green chile warms me right up.

My husband and boys give this recipe two thumbs up around the table every time I make this. They are lovers of spice and flavor. Take that as a gentle warning that this soup has a bit of heat. You can easily adjust to suit your tastes though.

Start by using a large stock pot. I do suggest using a heavy stockpot if you have it. It helps to distribute the heat nicely when making soups and stew. Plus I like how I can turn my burner on low and it keeps the soup nice and warm.

Over medium heat melt butter, saute onions and garlic. When your onions are soft it is time for my favorite ingredient – the green chile. It is no secret I keep my pantry fully stocked at all times with our favorite 505 Southwestern medium flame roasted Green Chiles.

Add the seasonings and flour. The mixture will become slightly thick, a bit paste-like. Keep stirring so it won’t burn or stick to the stockpot.

Slowly add the chicken broth a few cups at a time. Whisk continuously to ensure you are maintaining a smooth texture and it doesn’t become lumpy. Next, add the chopped turkey. If you don’t happen to have leftover turkey on hand, shredded rotisserie chicken works just fine.

Drop the temperature to low and add your milk. The key to keeping your soup cream

Creamy Sausage and Peppers over Mashed Potatoes

Typically, you see creamy sausage and peppers over pasta, but we are going to blow your mind with it served over creamy mashed potatoes!

This recipe is inspired by our whole wheat penne sausage and peppers. I had a little cream left in the fridge that I tossed into the sauce, and I loved the extra richness that the cream added! 

We were in the middle of moving at the time and my kitchen was half packed. When I went to grab the penne, all my pasta was already packed, but my potatoes were still sitting in the pantry. I figured, why not?! And we absolutely LOVED the change in carb! I mean, you can’t go wrong with mashed potatoes!

What Do I Need For Creamy Sausage and Peppers?

I love a quick dinner recipe with simple ingredients! Here is your grocery shopping list with a quick explanation of each ingredient. I find it so helpful to get a little snapshot of what I’m going to need for a recipe before getting into all the details!

• Italian Sausage Links – you can get mild, sweet or spicy depending on what flavor you prefer
• Green Peppers –  remove the stem and seeds and slice into thin slices
• Red Pepper – remove the stem and seeds and slice into thin slices, red peppers are a little sweeter than green peppers so they add another dimension of flavor
• Yellow Onion – we prefer a yellow onion, sliced thin
• White Wine (cooking white wine) – we don’t drink alcohol so we cook with cooking wine, but feel free to use whichever you prefer, you can also use chicken broth if you don’t want to use wine at all
• Fire Roasted Tomatoes – adds a tiny bit of heat and so much flavor to the sauce
• Tomato Paste – a 6oz can, any brand works, just choose your favorite
• Tomato Sauce – an 8oz can, any brand works, just choose your favorite
• Water – thins the sauce out a little and helps blend on the ingredients together
• Italian Seasoning – a dried seasoning blend that you can buy at the grocery store that usually includes dried basil, dried oregano, dried rosemary, dried thyme and dried marjoram
• Sugar – enhances the flavors
• Salt – adds flavor
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Southern Macaroni and Cheese [+ Video]

When we think of macaroni and cheese we always think of Grandma Carol’s ultimate comfort food, her cheesy Southern Macaroni and Cheese!

It’s so nice when we get to go back to the Carolinas to visit family; we wish we could go more often. There’s so much history there, and we love to see it all. As much as we love to visit all the places, we can’t wait to get together with family for some good old family food favorites and great chats. When we get together with Grandma Carol and Grandpa Lou, it is a sure bet that one of the dishes will be macaroni and cheese and that not one morsel will be left in the dish at the end of the meal.

We

Welcome to the weekend, friends! It’s been a nonstop week in the kitchen over here and it’s been fun. I can hardly wait to share all of these new recipes with you. I’m getting excited about the comfort foods, holiday sides, soups, breads, and Christmas treats too!

ON THE BLOG this week: Caramelized almonds are a deliciously nutty and easy salad topping with a hint of sweetness and tons of crunch.

Sweet bites of oranges are tossed with crisp lettuce and parsley and then topped with caramelized almonds to create this refreshing parsley salad. Sound weird? Don’t knock this ‘till you’ve tried it. It’s been one of my personal favorites for years now.

This Cauliflower Gratin with a sprinkling of cheese, a light cream sauce, and a crispy buttery bread crumb topping is so so good, I keep dreaming about making it again. (I’ve made it three times already!)

Chocolate Chip Blondies have the awesome texture of a brownie and are loaded with chocolate chips and pecans. They have become a favorite treat.

Crisp tortillas filled with tender bites of steak and plenty of melting cheese create this easy-as-can-be Steak Quesadilla.

Pumpkin Mousse is creamy, fluffy, melt-in-your-mouth perfection and it is my family’s favorite pumpkin dessert. Every year, when I make it, another die-hard pumpkin-hater falls prey to its awesomeness.

Thinly sliced flank steak in a garlicky ginger sauce makes for a delicious weeknight steak and pepper stir fry. I love how easy stir fry dinners can be and they get bonus points for making a small amount of meat go a long way.

Cheese, bacon, and potatoes add up to side dish perfection. Make extra because these bacon roasted potatoes will go fast!

What I’m CRAVING: This Crispy Sesame Chicken by Savory Experiments caught my eye yesterday and it looks so good! There aren’t many things I like mo