Slow Cooker Broccoli Cheddar Soup

This broccoli cheddar soup is easy to make in the slow cooker and tastes great. It's great for a cozy meal.

Ingredients:

• 1 lb broccoli florets
• 1 cup shredded carrots
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 4 cups low-sodium chicken broth
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 2 cups grated sharp cheddar cheese
• 1 cup heavy cream
• 2 tablespoons cornstarch
• 2 tablespoons water

Instructions:

Broccoli, carrots, onion, garlic, chicken broth, salt, black pepper, and cayenne pepper should all be put in a slow cooker

Put the lid on and cook on low for 6 to 8 hours or high for 3 to 4 hours, until the vegetables are soft

Blend the soup until it's smooth with an immersion blender

You could also add the soup to a blender in batches, blend it until it's smooth, and then put it back in the slow cooker

Add water and cornstarch to a small bowl

Stir until the mixture is smooth

Add to the soup

Heavy cream and grated cheddar cheese should be added to the slow cooker

Stir the soup until the cheese melts and it becomes creamy

Put the lid on top and cook on low for another 15 to 30 minutes, until the soup is hot all the way through and has thickened a bit

Serve hot, and if you want, top with more grated cheddar cheese

Greek Beef Duo

Enjoy the tastes of Greece with this tasty pair of Greek potatoes baked twice and steak marinated in olive oil. The creamy, sour potatoes go well with the tender beef that has been infused with herbs, making a meal that is both comforting and filling.

Ingredients:

• 4 large russet potatoes
• 1 cup Greek yogurt
• 1 cup feta cheese, crumbled
• 1/2 cup kalamata olives, chopped
• 1/4 cup fresh dill, chopped
• 4 cloves garlic, minced
• 1/4 cup lemon juice
• 1/4 cup olive oil
• 4 beef sirloin steaks
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme
• Salt and pepper to taste

Instructions:

Preheat the oven to 400F 200C

Scrub the potatoes and prick them with a fork

Bake for about 1 hour or until tender

Cut the baked potatoes in half lengthwise

Scoop out the flesh, leaving a thin shell

In a bowl, mix the potato flesh with Greek yogurt, feta cheese, olives, dill, and half of the minced garlic

Season with salt and pepper

Stuff the potato shells with the mixture and place them back in the oven for another 15 minutes

Meanwhile, in a shallow dish, whisk together lemon juice, olive oil, remaining minced garlic, oregano, thyme, salt, and pepper

Add the steaks to the marinade, turning to coat evenly

Let marinate for at least 30 minutes

Heat a grill or grill pan over medium-high heat

Cook the steaks for about 4-5 minutes per side for medium-rare, or until desired doneness

Serve the twice-baked Greek potatoes alongside the grilled marinated steaks

Barbera-Braised Short Ribs with Polenta

This recipe features succulent beef short ribs braised in a rich Barbera d'Alba wine sauce until tender and flavorful. Paired with creamy Parmesan polenta, this dish is a perfect showcase for the bold flavors of the Giacomo Fenocchio Barbera. The wine's acidity cuts through the richness of the beef, while its fruity notes complement the savory flavors of the dish.

Ingredients:

• 4 beef short ribs
• 1 bottle 750ml 2010 Giacomo Fenocchio Barbera d'Alba
• 2 cups beef broth
• 1 onion, diced
• 3 cloves garlic, minced
• 2 carrots, diced
• 2 stalks celery, diced
• 1 tablespoon tomato paste
• 2 sprigs fresh rosemary
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 cup polenta
• 4 cups water
• 1 cup grated Parmesan cheese

Instructions:

Turn on the oven and heat it up to 325F 160C

Add a lot of salt and pepper to the short ribs

Put olive oil in a Dutch oven and heat it over medium-high heat

After browning the short ribs on all sides, take them out and set them aside

You can put the onion, garlic, carrots, and celery in the same pot

About 5 minutes of cooking will soften the food

Add the tomato paste and cook for two more minutes

Put the short ribs back in the pot

To the beef broth and wine, add them

Add sprigs of rosemary

Once it starts to simmer, cover it and put it in the oven

Let the meat cook for two and a half to three hours, or until it is soft and falls off the bone

As the ribs are cooking, make the polenta

Bring water to a boil in a different pot

Whisk the polenta in slowly

Turn down the heat and stir the polenta often for about 20 minutes, or until it gets thick

Add the grated Parmesan cheese and season with salt and pepper to taste

Put the short ribs on top of the creamy polenta and pour the braising liquid over the top

If you want, add fresh herbs as a garnish

Homemade Marshmallows

Make fluffy and delicious homemade marshmallows with this easy recipe. Perfect for hot cocoa or s'mores!

Ingredients:

• 3 envelopes unflavored gelatin
• 1/2 cup cold water
• 2 cups granulated sugar
• 1/2 cup light corn syrup
• 1/4 teaspoon salt
• 2 large egg whites
• 1 teaspoon vanilla extract
• Powdered sugar, for dusting

Instructions:

Gelatin should be sprinkled over cold water in a mixing bowl and left for ten minutes

Put the corn syrup, salt, and granulated sugar in a saucepan

Stirring constantly, cook over medium heat until sugar dissolves

Next, simmer the mixture without stirring until a candy thermometer registers 240F 115C

While mixing on low speed, slowly pour the hot sugar syrup into the gelatin mixture

Turn the mixer up to high and beat for about 15 minutes, or until the mixture is very thick and stiff

Beat the egg whites in a different bowl until stiff peaks form

Until well combined, fold the egg whites and vanilla extract into the marshmallow mixture

Pour mixture into 9x13-inch pan that has been greased and dusted with powdered sugar

Ensure the top is smooth

After adding more powdered sugar to the top, leave it for at least four hours, or overnight

Cut the marshmallows into squares, then sprinkle more powdered sugar on the cut edges

Savor the marshmallows you made yourself!

Butterscotch Caramel Blondies

Enjoy the rich flavors of caramel and butterscotch in these rich blondies. Just what you need to satisfy your sweet tooth!

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup unsalted butter, melted
• 1 cup brown sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1/2 cup butterscotch chips
• 1/4 cup caramel sauce
• Pinch of salt

Instructions:

Preheat oven to 350F 175C

Grease an 8x8 inch baking pan

In a mixing bowl, combine melted butter and brown sugar

Mix until smooth

Add egg and vanilla extract, mix until well combined

Gradually add flour and salt, mixing until just combined

Fold in butterscotch chips

Spread the batter evenly into the prepared baking pan

Drizzle caramel sauce over the top of the batter

Bake in preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean

Allow to cool completely before cutting into squares

Spinach & Artichoke Dip Cups

For parties or get-togethers, these spinach and artichoke dip cups are a fun way to serve the classic dip in bite-sized form. They taste great, are creamy, and are hard to resist!

Ingredients:

• 1 cup frozen spinach, thawed and drained
• 1 cup canned artichoke hearts, drained and chopped
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 2 cloves garlic, minced
• Salt and pepper to taste
• 1 package mini phyllo dough cups

Instructions:

Preheat oven to 350F 175C

In a mixing bowl, combine spinach, artichoke hearts, mozzarella cheese, Parmesan cheese, mayonnaise, sour cream, minced garlic, salt, and pepper

Mix until well combined

Place mini phyllo dough cups on a baking sheet

Fill each phyllo cup with a spoonful of the spinach and artichoke mixture

Bake in the preheated oven for 10-12 minutes, or until the dip is bubbly and the phyllo cups are golden brown

Serve hot, garnished with additional grated Parmesan cheese if desired

Keto Olive Garden Salad Dressing

This is a tasty and low-carb version of Olive Garden's famous salad dressing that you can use to dress up your salads without going against your low-carb lifestyle.

Ingredients:

• 1/2 cup olive oil
• 1/4 cup white wine vinegar
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon mayonnaise
• 1 teaspoon granulated garlic
• 1 teaspoon granulated onion
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried parsley
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• 1 pinch red pepper flakes optional

Instructions:

In a bowl, whisk together olive oil, white wine vinegar, and mayonnaise until well combined

Add grated Parmesan cheese, granulated garlic, granulated onion, dried basil, dried oregano, dried thyme, dried parsley, black pepper, salt, and red pepper flakes if using

Mix until smooth

Refrigerate for at least 30 minutes before serving to allow flavors to meld

Serve over your favorite salad greens and vegetables