Wednesday, October 22, 2025

Pasta e Fagioli Soup

Pasta e Fagioli Soup: Savory Sweet and Satisfying
 
I really feel like the only good thing about winter is the delicious warm soups and delicious hot chocolates. Other than that, there is nothing about winter that I like. This soup is one of those delicious comforting soups that just warms me up on a cold day. 

As this soup sits out off the heat it will thicken up and it will thicken up even more in the refrigerator. To thin it out and make it a soup again, add a bit more broth before reheating. Or you could be like my oldest and eat it thick like a pasta dish.

Pasta e Fagioli Soup

Ingredients:

  • 1 tablespoon olive oil
  • 4 ounces turkey bacon, diced
  • 5 cloves garlic minced
  • 1 medium yellow onion
  • 1/4 teaspoon crushed red pepper flakes
  • 3-15.5 ounce cans cannellini beans, drained, not rinsed
  • 6-8 cups vegetable broth
  • black pepper, to taste
  • 1 can plum tomatoes, you will only need 3 from the can
  • 2 cups ditalini pasta
  • shredded parmesan cheese

Directions:

  1. In a large pot, heat 1 tablespoon of olive oil over medium heat. Add in the bacon and cook until crispy and remove with a slotted spoon and set aside.
  2. Add in the onions and sauté for 5 minutes. Add in the garlic and cook for 1-2 minutes. Add in the red pepper flakes and cook for 30 seconds.
  3. Pour in 6 cups of broth and season with black pepper. Crush each of the 3 tomatoes in your hand over the pot and add to the pot. Add in the drained beans. Turn the heat to high and bring the mixture to a boil and boil for 5 minutes.
  4. Lower the heat to medium and either smash some of the beans against the side of the pot with a spoon or for a creamier consistency use an immersion blender to blend some of the soup. Do not blend too much you want some of the beans whole.
  5. Add in the pasta and cook until al dente, stirring occasionally. If the pasta absorbs too much of the broth add in some more as needed.
  6. Sprinkle each serving with some parmesan cheese.
Enjoy!!!

Notes:
The original calls for pancetta, you could use that or your favorite bacon.


Nutrition Facts

Servings: 6

Amount Per Serving

Calories: 416

Total Fat

7.3g

    Saturated Fat

3.2g

    Trans Fat

0g

    Polyunsaturated Fat

0.0g

    Monounsaturated Fat

0.0g

Cholesterol

20mg

Sodium

1561.6mg

Total Carbohydrates

70.2g

    Dietary Fiber

13g

    Sugars

4.5g

Protein

23.5g

Calcium

12.6%

Iron

21.2%

Potassium

162.1mg

Vitamin A

12.3%

Vitamin C

12.3%

*Nutritional information will vary depending on the brands you use.


*Adapted from Sip and Feast.
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Monday, October 20, 2025

Make Again Monday: Homemade Hawaiian Sweet Rolls

Homemade Hawaiian Sweet Rolls: Savory Sweet and Satisfying
 
I wish I had more time to make breads to along with dinner. These rolls are so good and have the perfect amount of sweetness to them.

Homemade Hawaiian Sweet Rolls: Savory Sweet and Satisfying

To see the recipe and original post click here.

Enjoy!!!
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Friday, October 17, 2025

Apple Cider Doughnuts


 I can't tell you the lat time I went to a cider mill. However when I did go, it wasn't for the cider, but the doughnuts. These doughnuts remind me of those delicious cider mill doughnuts. However these doughnuts are baked not fired making them a bit healthier. So if you can't make it to a cider mill to enjoy off of their doughnuts, just make them at home.

Apple Cider Doughnuts

Ingredients:

  • 3 tablespoons granulated sugar
  • 2 1/2 teaspoons cinnamon, divided
  • 1 cup all purpose flour
  • 1 cup whole wheat flour
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 egg, lightly beaten
  • 2/3 cup brown sugar, packed
  • 1/2 cup apple butter
  • 1/3 cup pure maple syrup
  • 1/3 cup apple cider
  • 1/3 cup plain low-fat yogurt
  • 3 tablespoons canola oil
  • 1 teaspoon vanilla extract

Directions:

  1. Preheat the oven to 400º F. Spray 2 doughnut pans (6 cavities each) with cooking spray.
  2. In a small bowl, combine the granulated sugar and 1/2 teaspoon cinnamon. Using half of the mixture, sprinkle into each cavity and shake out any excess.
  3. In a large bowl, whisk together both flours, baking powder,  baking soda and remaining 2 teaspoons cinnamon. Set aside.
  4. In another large bowl, whisk together the egg, brown sugar, apple butter, maple syrup, apple cider, yogurt, canola oil and vanilla.
  5. Add the dry ingredients into the wet ingredients and stir just until combined. Divided the batter evenly between the doughnut pans, about 2 heaping tablespoons per cavity. Sprinkle the remaining cinnamon sugar mixture over the batter.
  6. Bake for 10-12 minutes or until an inserted toothpick comes out clean. Remove the doughnuts from the pan and place onto a cooling rack.
Enjoy!!!


Nutrition Facts

Servings: 12

Amount Per Serving

Calories: 424

Total Fat

8.7g

    Saturated Fat

0.9g

    Trans Fat

0g

    Polyunsaturated Fat

2g

    Monounsaturated Fat

4.5g

Cholesterol

36.1mg

Sodium

461.5mg

Total Carbohydrates

84g

    Dietary Fiber

2.9g

    Sugars

49.8g

Protein

7.1g

Calcium

12.2%

Iron

6.9%

Potassium

172.6mg

Vitamin A

1.2%

Vitamin C

0.4%

*Nutritional information will vary depending on the brands you use.


*Adapted from Henry Ford LiveWell.

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Wednesday, October 15, 2025

Peanut Butter Dark Hot Chocolate

Peanut Butter Hot Chocolate: Savory Sweet and Satisfying
 
I really enjoying making homemade hot chocolate. It is so easy and there are so many different flavors and flavor combination that you can try. Peanut butter and chocolate is such a classic combination. I have made a Peanut Butter Hot Chocolate before, but this time I decided to make it using dark chocolate, so creamy and delicious.

Peanut Butter Hot Chocolate

Ingredients:

  • 1/3 cup dark chocolate chips
  • 3 tablespoons creamy peanut butter
  • 32 ounces whole milk
  • 1 1/2 tablespoons dark cocoa powder

Directions:

  1. In a medium saucepan, add in the chocolate chips and peanut butter. Heat over medium heat, while stirring constantly until melted and smooth. 
  2. As soon as the chocolate and peanut are smooth, very slowly pour in the milk while whisking constantly. Continue to whisk until everything is well incorporated.
  3. Whisk in the cocoa powder until completely combined.
  4. Allow the mixture to continue to heat, whisking often, until heated through.
Enjoy!!!


Nutrition Facts

Servings: 4

Amount Per Serving

Calories: 342

Total Fat

20.8g

    Saturated Fat

10.8g

    Trans Fat

0g

    Polyunsaturated Fat

0g

    Monounsaturated Fat

0g

Cholesterol

35mg

Sodium

149.4mg

Total Carbohydrates

27g

    Dietary Fiber

2.8g

    Sugars

19.4g

Protein

12.7g

Calcium

0%

Iron

7.9%

Potassium

0mg

Vitamin A

0%

Vitamin C

0%

*Nutritional information will vary depending on the brands you use.


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Monday, October 13, 2025

Make Again Monday: Lasagna Soup

Lasagna Soup: Savory Sweet and Satisfying
 
The name of this soup says it all, all the flavors of lasagna in a soup. Just be sure to not skip the ricotta topping it, adds creaminess and cheesiness to the soup just like it does in a lasagna.

To see the recipe and original post click here.

Enjoy!!!
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Friday, October 10, 2025

Caramel Apple Cider

Caramel Apple Cider: Savory Sweet and Satisfying
 
I am not a fan of apple cider. I rarely drink it or even buy it. However, when I saw this recipe I wanted to try it because I am a fan of caramel and the addition of caramel to apple cider sounded intriguing. 

I like sweet drinks so I used a fair amount of caramel. But if you do not like your drinks as sweet, cut the amount of caramel in half. I may not like apple cider, but I sure do like caramel apple cider.

Caramel Apple Cider

Ingredients:

  • 64 ounces cold apple cider
  • 1 liter cold ginger ale
  • 2/3 cup caramel sauce
  • 1/4 teaspoon pumpkin pie spice

Directions:

  1. In a large punch bowl or drink container, pour in the apple cider, ginger ale, caramel sauce and pumpkin pie spice.
  2. Whisk everything together until well combined.
  3. Serve immediately and over ice if desired.
Enjoy!!!

Yields: about 12 servings
*Adapted from The Care Free Kitchen.
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Wednesday, October 8, 2025

Crock Pot Chicken Gnocchi Soup

Crock Pot Chicken Gnocchi Soup: Savory Sweet and Satisfying

I need help from all of you that like/love gnocchi. I have tried several brands, but can not find one that I like. I usually use a frozen one that is okay, but not good. This time I could not find it so I used one from the pasta aisle and it was not good. I love Olive Garden's chicken gnocchi soup, it is so delicious. This copycat is also delicious, but the gnocchi I used. If you have a gnocchi that you use and love please let me know in the comments. I need to find a good brand!

Crock Pot Chicken Gnocchi Soup

Ingredients:

  • 3-4 boneless skinless chicken breasts
  • 1 stalk celery, diced
  • 1 yellow onion, diced
  • 1 tablespoon minced garlic
  • 1/2 cup shredded carrots
  • 4 cups low sodium chicken broth
  • 1 teaspoon black pepper
  • 1 teaspoon dried thyme
  • 16 ounces potato gnocchi
  • 2 cups heavy whipping cream
  • 1 tablespoon cornstarch
  • 1 cup fresh spinach, chopped
  • 1 cup shredded parmesan cheese

Directions:

  1. In a crock pot, add in the chicken, celery, onion, garlic carrots, pepper, thyme and chicken broth. Cover the crock pot and cook on low for 5-6 hours or high for 3 hours.
  2. Remove the chicken and shred with two forks, return the chicken to the crock pot.
  3. Stir the heavy whipping cream and cornstarch together and then stir into the crockpot. Add in the gnocchi.
  4. Cover the crockpot and cook on high until the gnocchi is cooked through, about 15-30 minutes.
  5. Stir in the spinach and parmesan cheese. Stir until the cheese is melted and spinach has wilted.
Enjoy!!!


Nutrition Facts

Servings: 6

Amount Per Serving

Calories: 645

Total Fat

35.1g

    Saturated Fat

22.5g

    Trans Fat

0g

    Polyunsaturated Fat

0.2g

    Monounsaturated Fat

0.1g

Cholesterol

203.3mg

Sodium

658.5mg

Total Carbohydrates

45.3g

    Dietary Fiber

7.5g

    Sugars

2.3g

Protein

41.2g

Calcium

50.5%

Iron

116.4%

Potassium

250.6mg

Vitamin A

155.4%

Vitamin C

20.2%

*Nutritional information will vary depending on the brands you use.


*Adapted from Eating on a Dime.
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