Rich and garlicky, you’ll have trouble believing this creamy cauliflower potato soup is made without a drop of cream or milk! I loved this soup from the very first bite.

Cauliflower Potato Soup

When I made Creamy Cauliflower Sauce for the first time, and the second, third, fourth and fifth times, it almost begged to be used in a soup. (Truthfully, I ate it on it’s own as a soup a time or two.)

It was natural, then, that I’d dedicate a batch of it to the higher calling of being a hearty soup! Don’t think of this as a substitute for traditional baked potato soup, though; this soup is every bit as tasty as its heavier dairy-filled friend.

Cauliflower Potato Soup

While it stands nobly on its own, if you are looking for a lightened-up version of our much-loved Baked Potato Soup, this does the trick!

I’ve served the soup in its simple, pristine, un-garnished form a couple of times and we’ve enjoyed it that way as a nice side dish.

Most of the time when I make it, though, I pile the toppings on, because I couldn’t resist defeating the whole dairy-free meat-free aspect of this meal. We are clearly omnivores! (Besides, food with toppings is just plain more inviting!)

Read more

Chicken Cordon Bleu Casserole [+Video]

This Chicken Cordon Bleu Casserole is our quick & easy dinner recipe with chopped chicken, ham, and a creamy Swiss Dijon sauce. It is an easy dinner recipe!

Ok listen, college Carrian was a different Carrian. I was just trying to survive all the things and have a dang good time. Money? Not really. Time? None. Skill? I mean, I could make a few things…

Law and Order SVU? Yes.

My second year of college a roommate introduced me to Law and Order SVU. About once a week we’d watch an episode while we ate either a freezer chicken cordon bleu or a New York Burrito from the other side of town. Those frozen chicken cordon blue’s were fancy and I would savor every bite.

I no longer can stomach the show, once you have kids all of that content is a bit much for the soul. And I can’t really get behind that frozen log of chicken, so I needed a new recipe to bring back the nostalgia and this casserole is exactly that.

What is Chicken Cordon Bleu?

Chicken cordon bleu is a French dish where chicken is wrapped around ham and cheese, breaded and pan fried or deep fried. This casserole recipe uses all the classic chicken cordon bleu flavors without the tedious task of creating and frying the rolled chicken. It’s sort of a deconstructed, simpler version of chicken cordon bleu, if you will.

Ingredients for Chicken Cordon Bleu Casserole

Grab that leftover Easter ham and then pull out your grocery shopping list and jot down whatever you are missing from this ingredients list…

• Olive Oil
• Chicken Breasts
• Unsalted Butter
• Flour
• Chicken Broth
• Whole Milk
• Dijon Mustard
• Nutmeg
• Garlic Powder
• Lemon Juice
• Kosher Salt
• Black Pepper
• Ham
• Swiss Cheese
• Butter
• Panko Bread Crumbs

Keep scrolling down to the recipe card at the end of the post for the measurements for each ingredient.

How to Make Chicken Cordon Bleu Casserole

Casseroles are a total comfort food, and this chicken cordon bleu casserole is creamy, rich and indulgent. It’s so quick and easy to make. Here are the steps:

1. Prep: Preheat the oven to 350 ℉ and spray a 9×13″ baking dish with nonstick spray.
2. Cook the Chicken: Add oil to a skillet over medium-high heat. Season the chicken with salt and pepper then add it to the skillet. Reduce the heat to medium-low and cook for 5-7 minutes per side. Once cooked through, remove to a cutting board and let it rest before chopping.
3. Create the Sauce: Melt the butter in a saucepan over medium heat then whisk in the flour and let it bubble until golden brown. Slowly pour in the broth and milk and whisk until thickened. Whisk in the rest of the sauce ingredients.
4. Make the Casserole: Ad

Welcome to the weekend, my friends! It hasn’t warmed up all that much, but the sun is shining and it finally feels like a warmer day at last. I know I’ve talked at length about how much I love winter, but this year? I’m craving some sunshine and warmer days.

ON THE BLOGS THIS WEEK: Queso Fundido is a true cheese-lover’s dream. Can you imagine anything more tempting than a skillet filled with bubbling hot cheese and spicy chorizo topped with fresh cilantro and green onions served with tortilla chips? I sure can’t!

If you’re looking for a comforting and hearty meal that’s perfect for chilly evenings, then this Creamy Corn Chowder with Chicken is the perfect recipe to try. It is packed with flavor, thanks to the combination of tender chicken, sweet corn, green chile, tomatoes, and plenty of spices in the creamy broth.

Creamy Beefy Pasta tastes like you put a ton of effort into dinner, but it’s so easy to make. Everyone will love a bowl full of this bite-sized pasta and ground beef in a flavorful cheesy cream sauce.

Made of tender flaked imitation crab with crunchy, fresh celery, fragrant onion, and sliced black olives in a light, herbed mayonnaise dressing, deli classic Crab Salad is hard to resist. Whether you serve it on rolls, lettuce wraps, or on crackers, it’s so very good!

You all went a wee bit crazy over the Spinach Artichoke Pasta that I shared with you last week. Apparently, we’re a whole bunch of artichoke dip lovers over here. 

Sweet cream and orange juice come together in this easy homemade ice cream recipe. If you liked creamsicles as a kid, you’re likely to love Orange Ice Cream.

Chocolate Covered Popcorn can turn any occasion into a party! This is the ultimate in salty-sweet snacking and is as easy as 1-2-3.

What I’m CRAVING: This creamy butternut squash soup caught my eye this week and it sounds perfect for a chilly evening. 

My FAVORITE THING this week is this ESV Spiral-Bound Journaling Bible of the New Testament. I stumbled on it a few weeks ago and I’ve fallen in love with it. This is a substantial size journal, (it’s too big to carry around with me), but it lives on my desk now. The margins are generous and lined. I can take all the notes right there in the Bible and cross reference easily. I have the rest o

Peanut Butter Chocolate Chip Breakfast Cookies

Indulge in a guilt-free treat with these easy-to-make peanut butter chocolate chip breakfast cookies. Made with whole grain oats and creamy peanut butter, these cookies are both nutritious and delicious. Try out the recipe today!

We have an apple cinnamon breakfast cookie and a spiced white chocolate craisin breakfast cookie so I thought it was high time to get a peanut butter chocolate breakfast cookie out there!

We use ripe bananas, molasses and pure maple syrup for natural sweeteners and oats for heartiness that will keep you satisfied and fueled for your morning. Our family can’t get enough of these!

Ingredients for Peanut Butter Breakfast Cookies

Just 7 household ingredients is all you need to make this breakfast cookie recipe! Here is everything you’ll need:

• Peanut Butter: we prefer creamy peanut butter like Jif or Skippy
• Overripe Bananas: adds natural sweetness, you want bananas with lots of brown spots on them
• Maple Syrup: adds more natural sweetness
• Molasses: adds sweetness and rich flavor, substitute honey if desired
• Old Fashioned Rolled Oats: provides the best structure and texture for the cookies
• Milk Chocolate Chips: We like the flavor of milk chocolate in these cookies, but feel free to use whatever chocolate chips like love best.
• Salt: enhances all the flavors

Keep scrolling down to the end of the post for all the measurements and details for this recipe.

How to Make Peanut Butter Breakfast Cookies

One of the most beautiful things about this peanut butter oatmeal cookie recipe is that it’s all made in one bowl! Grab a wooden spoon, a large mixing bowl and our measuring spoons/cups and let’s make these easy oatmeal breakfast cookies!

1. Prep: Preheat the oven to 350 degrees F and line a baking sheet with a silpat or parchment paper.
2. Mix: Add the peanut butter to a large bowl along with the bananas, maple syrup, molasses and salt and mix mashing the bananas as you stir.
3. Fold: Add the oats and chocolate chips and fold everything together until well incorporated.
4. Scoop: Using a cookie scoop, scoop the cookie dough into balls on the prepared baking sheet. Press the tops gently to flatten them out as these will not spread at all.
5. Bake: Bake at 350 degrees F for 10 minutes and serve warm.

The recipe card below contains these instructions and the recipe in full detail. You can also save or print the recipe there.

Alternatives and Variations

If you aren’t a peanut butter fan or want a different nutty f

Sweet cream and orange juice come together in this easy homemade ice cream recipe. If you liked creamsicles as a kid, you’re likely to love this ice cream.

Orange Ice Cream

Nothing, but nothing screams nostalgia to me like creamsicles. It’s no secret that I’m a sucker for citrus in ice cream.

Today’s ice cream is about as simple and satisfying as homemade ice cream can get. It’s just a matter of whisking together the ingredients and pouring it into your ice cream maker.

Orange Ice Cream Recipe

This ice cream is at its best when made with freshly squeezed juice. You can either purchase freshly squeezed juice or juice oranges yourself. I prefer to juice them myself; it takes about 3 oranges to get the necessary cup of juice.

Orange extract gives the ice cream more depth of flavor, too. If you can’t find it, you can still make the recipe, but it will lack a little of the bright oomph the recipe yields when made as written.

We have a few takes on orange ice cream here, from our classic Six Threes Ice Cream to our Chocolate Orange Ice Cream and Orange Sherbet. Orange and cream go so very well together.

We have something for all my fellow citrus lovers, though, and not just orange. Lemon and lime fanatics are represented with our bright and sunny Lime Ice Cream and Lemon Ice Cream recipes.

Read more