This cheesy bacon quiche has been a favorite for many years. What’s not to love about a flaky pie crust filled with fluffy, cheesy eggs and plenty of bacon?

Bacon Cheddar Quiche

I adore make-ahead and casserole-style breakfast dishes, preferably ones with plenty of protein as well. This recipe combines some of our favorite breakfast foods into a single dish that everyone in the family loves to eat.

My sister first made a bacon cheddar quiche for me about 10 years ago while I was visiting her family. I loved it at first bite and immediately asked her for the recipe.

Quiche is one of the most versatile and forgiving of all make-ahead breakfast options. You can prepare the crust and filling a day ahead and wait to assemble and bake it.

Or if you need an even faster breakfast or brunch option, you can bake the quiche ahead of time and reheat it when ready to serve. You can freeze the whole quiche once it has been baked or slice it up and freeze leftover portions for easy reheating and lightning fast breakfasts.

Looking for a low-carb or gluten-free option? I make crustless quiche more often than not, although I do enjoy both kinds. If you love the crust and don’t want to give it up, here’s a link to the best gluten free pie crust ever!

And for a couple more awesome savory breakfast options, try sausage stuffed french bread or a bacon asparagus frittata.

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Creamy Chicken Enchilada Soup is a hearty soup filled with chunks of tender chicken, black beans, corn, peppers, and tomatoes.

Everything comes together in a creamy rich soup base that tastes like the red chile enchiladas at your favorite Mexican restaurant.

Enchilada Soup

This soup can be simmered through the day in a Crock-pot, allowing dinner to be ready whenever you’re hungry. Alternatively, it can be pulled together on the stovetop in less than 20 minutes.

However you make it, your family and friends are sure to love this Chicken Enchilada Soup.

Soups are a fall dinner favorite and I am making the most of the soup weather over here. It seems like half the pics on my camera these days are soups or stews. This is my oldest son’s favorite soup these days.

I make this soup on a fairly regular rotation and realized the other day it was way past time to update the photos and share it with you again!

Creamy Enchilada Soup

Chicken enchilada soup is an extremely versatile recipe. I constantly adapt it to what is on hand. Last year, I used some of the leftover turkey to make a batch of this soup. You can swap in whichever beans you like best as well.

Top your bowl of soup with whatever makes each person the happiest: shredded cheese, sour cream, extra cilantro and green onions, or tortilla strips.

You’ll need the following ingredients to make this recipe:

• yellow onion
• garlic
• cooked chicken
• chicken broth
• petite diced tomatoes
• red enchilada sauce
• chopped green chile (frozen, canned, or fresh is fine)
• black beans
• corn
• taco seasoning
• heavy cream
• salt and pepper

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Tender bites of steak, spicy sausage, five different varieties of beans, tomatoes, and green chili add up to an irresistible steak chili that is a family favorite all winter long.

Start the chili in the morning and let it simmer though the day for a dinner that will have everyone smiling. Does anything smell better in the fall than a spicy pot of chili simmering on the stove?

Once upon a time, probably 15+ years ago now, my friend Shannon brought a huge pot of chili to a party – and that chili was absolutely perfect. I’d been making chili for years and mine was never bad, but it was also never amazing.

I ate two huge servings of her chili and then pestered her for the recipe. Lucky for all of us, she was sweet enough to send it to me. I could not believe that our chili recipes were virtually identical save for one ingredient.

Chili with Ranch Style Beans

That one ingredient though? It made the difference between an “okay” chili recipe and a chili that can knock your socks off. The ingredient is the Ranch Style Beans!

This chili makes me so happy. It makes me grin when I smell it throughout the house and I look forward to dinner all day long. Whether I make it on the stove or in the slow cooker, the smell of chili simmering brings so much joy and comfort to my day.

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Good luck resisting snickers ice cream: peanut butter ice cream swirled with luscious caramel sauce, and bursting with pieces of snickers bars. Sometimes you just need to indulge yourself!

Candy Bar Ice Cream

There are many ice cream manufacturers who make some version of Snickers ice cream, but there’s nothing in the grocery store freezers that equals the deliciousness of homemade! Don’t be intimidated by the idea of making it either, it’s beyond simple!

And if you are chuffed by your success with the Snickers ice cream, you should definitely try out this Twix ice cream that’s bursting with chunks of cookies, caramel, and chocolate.

Don’t forget Nutty Bars Ice Cream too! It is a rich peanut butter ice cream loaded to the absolute max with chunks of Little Debbie’s classic Nutty Buddy Wafer Bars.

The most popular question I get is whether it’s possible to make ice cream without a machine. The answer is YES. You can make ice cream without a machine. Find the full directions here!

Snickers Ice Cream Recipe

To make this snickers ice cream recipe, you’ll

Oatmeal is anything but boring when it’s made into Baked Oatmeal Cups – like warm, soft and chewy oatmeal cookies designed to be eaten for breakfast!

Baked Oatmeal Cups

A few years ago, while staying in New Mexico, my kids were spending the night with their grandma, so I found myself with a little more time than usual to get our breakfast together. I took advantage of the lazy morning to play with my baked oatmeal recipe.

I take baked oatmeal seriously. Around here, we enjoy it in just about all its forms from Pumpkin Spice Baked Oatmeal to Heart Shaped Craisin Baked Oatmeal.

For this version, I decided to focus on raisins as the primary mix-in. Sometimes the simplest flavors are the best ones.

I knew my husband and I already loved sweet bites of raisin baked into chewy oatmeal. We’re lifelong members of the meal RAISIN Cookie Club, not Oatmeal Chocolate Chip Cookie. Since I’m usually making baked oatmeal in large batches for the whole family, this weekend I decided to try something different.

Instead of baking the oatmeal in a 9 x 13 pan, I used individual ramekins this time. The oatmeal turned out even chewier this way with a delicious crisp crust.

We absolutely loved this version with the slightly toasted oats on top. They have all the comforting chewy hominess of a classic Oatmeal Raisin Cookie but you can eat them with a spoon.

The individual ramekins also transform a humble bowl of oatmeal into a breakfast that feels extra special. Everyone loves individual servings!

Oatmeal with Raisins

Making baked oatmeal is so easy and comes out so tasty that I’m sure you’ll become as hooked on it as we have. All it takes is mixing oats, a bit of brown sugar, spices, and raisins together with milk and eggs, then letting it bake in the oven.

While baking the oatmeal in ramekins gives you so many more delicious crunchy crust bites, a tripled recipe will also bake nicely in a 9×13 pan to feed a crowd.

Rai