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Bacon and Cheddar Deviled Eggs Recipe

The Best Bacon & Cheddar Deviled Eggs recipe - Lots of cheese. Great appetizer!

I’m drooling over the title; aren’t you?

I love deviled eggs. Everyone I know loves deviled eggs.

Around here, a dozen deviled eggs disappears before I even set the plate down.

I found this recipe at the America Egg Board website that I mentioned a few days ago.

Cheeseburger Soup from Taste of Home

How to make the best cheeseburger soup recipe - This simple and easy award winning recipe comes from the Taste of Home magazine. It uses potatoes or frozen hashbrowns, Velveeta cheese, and of course hamburger. Made on the stovetop.

Once a month, we get together with our good friends and eat spend the day enjoying each others’ company. It’s always a long, laughter-filled day of eating. This month, my friend Linda (who, as you may have noticed, gives me most of my best recipes), made Cheeseburger Soup. I was expecting the soup to be a ketchup and mustard laden dish with pickles. It was not at all pleasing in my brain. Nonetheless, I was hungry, and I asked if I could try some. Oh my. It was amazing. The soup turned out more like a spicy potato soup than … Read more

Cheesy Chicken Ranch Squares

Cheesy Chicken Ranch Squares - This hearty comfort food uses chicken, crescent rolls, cheese, spinach, and a ranch dressing packet to make a perfect weeknight dinner!

Grace loves ranch dressing, and she loves crescent rolls. She loves cooking, too, and this recipe is easy enough for her to prepare almost without help.   Print Recipe Cheesy Chicken Ranch Squares Course Main Course, Main Dish Servings Ingredients 1 packet Hidden Valley Original Ranch® Salad Dressing & Seasoning Mix1 1/2 pounds boneless skinless chicken breast tenders cut into 1” pieces2 tablespoons vegetable oil2 8-oz ounce tubes refrigerated crescent rolls 8-count each1/4 pound Muenster cheese 6 to 8 slices2 cups baby spinach loosely packed (2 ounces)3 eggs1/4 cup Parmesan cheese grated1/4 teaspoon pepper1 egg yolk beaten Course Main Course, … Read more

Cowboy Caviar

Near the end of my master’s degree program, I had the wonderful fortune to meet eight women from whom I would learn more than I had from most of my coursework. Our friendship began in an intensive writing workshop, where we poured our souls onto paper for eight hours a day, five days a week, for most of a summer. That exhausting and glorious workshop led into three semester-long courses on writing and teaching writing where a brilliant professor pushed us to the limits of our aptitudes and attention spans. In those two short years, several among us got married, … Read more

Green Beans with Caramelized Onions

We are right in the middle of let’s eat vegetables right out of the garden season in Pennsylvania. Or, we would be if our garden was producing any vegetables. Fortunately, we belong to the CSA from Spiral Path Farms, and we are picking up loads of veggies every week. The one vegetable that I could eat every day and night, regardless of where it came from, is the green bean. I love whole green beans. We’ve had green beans three times in the last week. They just always taste good to me. I really love this recipe. We first served … Read more

Creamy Spinach Doodles

We have a refrigerator full of fresh spinach. Our CSA is harvesting spring greens at a ridiculously fast pace, and they are passing the greens along to us. I hate masses of green mush otherwise known as cooked spinach, and I’ve already grown tired of cold salads, so we had to find a new way to eat the dark green leaves in our fridge. Fortunately, they passed this recipe along, too. We made it tonight, adjusted it, and loved it.   Print Recipe Creamy Spinach Doodles Servings Ingredients 1 pound fusilli pasta1/4 cup butter1 large bunch fresh spinach chopped into … Read more