britscookin

Creamy Chicken Noodle Soup with my favorite @ChallengeButter 🥣 🥕🧈 Ingredients: • 1 stick Challenge butter • 1 small onion, diced • 2 celery stalks, chopped • 2 carrots, chopped • 1 small sweet potato, diced • 2 cloves garlic, minced • 1 tbsp Britscookin Garlic & Herb • 1/4 cup flour • 6 cups chicken bone broth • 1.5 lbs chicken breast • 2 bay leaves • 2 cups heavy whipping cream • Egg noodles (handful/about 2 cups) • Salt, Black pepper & chopped parsley Instructions: 1. Melt butter in a Dutch oven. Sauté onion, celery, carrots, and sweet potato until soft. Add garlic and seasoning; cook for 2 minutes. 2. Stir in flour and cook for a few minutes. Gradually whisk in broth. 3. Add chicken and bay leaves; bring to a boil. Cook chicken for 10-15 mins, remove, shred, and return to the pot. 4. Stir in cream; simmer to thicken. Add noodles and cook until tender. 5. Season with salt & pepper to taste and garnish with parsley. #challengebutterpartner #soup #goodsoup #chickennoodlesoup #cozy #challengebutter

Cajun Pasta!

This Golden Oreo Cheesecake Delight is perfect for the Holidays!

Garlic Parm Mashed Potatoes!

Baked chicken thighs and veggies!

Fritos Cowboy Cabbage!! Make this immediately- IB:@KRISTEN🍒

Cajun Butter Fried Turkey! 😋

Sweet Potato Casserole! 🧡

Thick and Creamy Crock-Pot Hot Chocolate! 🍫❄️🚂🎄 Ingredients: • 3 cups heavy whipping cream • 1 quart milk • 1 can sweetened condensed milk • 1/3 cup unsweetened cocoa powder • 1 tablespoon vanilla extract • 11.5 oz bag semi-sweet chocolate chunks Instructions: 1. Add all the ingredients to a Crock-Pot. 2. Mix well to combine. 3. Set the Crock-Pot to low and let it cook for 4 hours, stirring occasionally. 4. If you prefer a thinner consistency, add more milk until you reach your desired thickness. 5. Serve hot and top with marshmallows, whipped cream, peppermint sprinkles, or a candy cane. ❄️

Holiday Honey Ham! 🍒 Ingredients: • 1 fully cooked, bone-in spiral ham • 4 tbsp butter, melted • 1/2 cup honey • 20 oz can of pineapple slices • 1/2 cup white sugar • 1/2 cup brown sugar • 1 tsp garlic salt • 1 tsp onion powder • 1/2 tsp paprika • 1/2 tsp black pepper • Cherries (optional) Instructions: 1. Preheat oven to 350°F. 2. Place ham in a baking dish. Mix melted butter with honey and brush over ham. Pour pineapple juice on top, cover with foil, and bake 10 minutes per pound (e.g., 4 lbs = 40 mins). 3. Mix white sugar, brown sugar, garlic salt, onion powder, paprika, and pepper in a bowl. 4. Pour juices from ham into a saucepan, add 3/4 of sugar mix, boil, then simmer until thick. 5. Sprinkle remaining sugar mix on ham, top with pineapple slices, drizzle glaze, and add cherries to make it pretty. Broil at 450°F for 5 mins. Watch closely. #ham

Mac & Cheese! 🧀 • 1 lb elbow noodles, boiled with chicken bouillon • 8 oz each Monterey Jack, white cheddar, & sharp cheddar, shredded • 1/2 stick butter • 12 oz evaporated milk • 1 cup heavy cream • 1/2 tsp each Britscookin Cajun seasoning, onion powder, garlic powder, (optional) white pepper- if you’ve never used white pepper, taste it before you add. 1. Preheat oven to 350°F. 2. Add cooked noodles (don’t rinse!) to a baking dish, toss with butter. 3. In a saucepan, on a low heat add evaporated milk, heavy cream, and slowly add cheese until melted and smooth. Season. Do not over heat! 4. Pour cheese sauce over noodles. Top with extra shredded cheese if desired. 5. Broil briefly for a golden finish. Enjoy!

Y’all loved the green bean bundles last year- they are the perfect holiday side or appetizer!

Meatloaf!

Million Dollar Spaghetti! 🍝 #tiktokspaghetti

Black-Eyed Peas! Ingredients: • 1 pound black-eyed peas (soaked overnight) • 1 pound andouille sausage, sliced • 1 smoked turkey leg • 1 onion, chopped • 1 green bell pepper, chopped • 2 tablespoons minced garlic • 32 ounces chicken stock (plus more as needed, about 6 cups total) • ½ teaspoon garlic powder • ½ teaspoon onion powder • ½ teaspoon dried parsley • ½ teaspoon black pepper • 1 teaspoon BritsCookin’ Cajun Seasoning • 3 bay leaves • Olive oil (if needed) Directions: 1. Soak black-eyed peas overnight in clean water until they double in size. 2. In a heavy-bottomed pot, brown the sliced andouille sausage. If the sausage doesn’t release much grease, add a drizzle of olive oil to the pot. 3. Remove the sausage and set it aside, leaving the grease or oil in the pot. 4. Sauté the chopped onion and bell pepper in the grease until tender. 5. Add minced garlic and cook until fragrant. 6. Add soaked black-eyed peas, chicken stock, garlic powder, onion powder, dried parsley, black pepper, Cajun seasoning, and bay leaves to the pot. 7. Place the smoked turkey leg in the pot and let everything simmer for 2-3 hours, stirring occasionally. 8. Add more chicken stock or water as needed during cooking (about 6 cups total) to prevent the beans from drying out. 9. Once the beans are tender, remove the turkey leg, shred the meat, and return it to the pot along with the cooked andouille sausage. 10. Stir and let it cook until the beans are creamy. Adjust seasoning if needed. 11. Serve with rice and enjoy! #blackeyedpeas

Pepper Jelly Cheese Dip! 🌶️ Ingredients: • 1 block (8 oz) cream cheese, room temperature • 4 oz shredded sharp cheddar cheese • 4 oz shredded pepper jack cheese • 1/4 cup chopped green onions • 1 tsp Britscookin Cajun seasoning (or your favorite seasoning) • 10oz red pepper jelly (divided) Instructions: 1. Preheat your oven to 350°F. 2. In a mixing bowl, combine cream cheese, sharp cheddar, pepper jack, green onions, Cajun seasoning, and 2 tbsp red pepper jelly. 3. Use a hand mixer to blend everything until smooth and well combined. 4. Transfer the mixture to a pie dish and spread it evenly. 5. Bake for 10 minutes, just until the dip is warm and soft. 6. Remove from the oven and top with additional pepper jelly and chopped green onions. 7. Serve warm with tomato basil Wheat Thins, Ritz crackers, or your favorite dippers.

Chilis Southwest Crescent Ring! Ingredients: • 1 tbsp olive oil • 1 red bell pepper, diced • 1 jalapeño, diced • 2 cups chopped rotisserie chicken • 6-12 oz frozen chopped spinach, thawed and drained • 3 green onions, chopped • 1 (10 oz) can of corn, 1 (15 oz) can black beans drained • 1 tbsp Mexican Fiesta seasoning (or taco seasoning) • 2 cans crescent roll dough • 8 oz Monterey Jack cheese, shredded (divided) • Avocado lime ranch dressing Instructions: 1. Prepare the Filling: • Heat olive oil in a skillet over medium heat. • Sauté the red bell pepper and jalapeño until tender. • Add rotisserie chicken, spinach, green onions, and corn and black beans to the skillet. Season and cook for a couple minutes. 2. Prepare the Crescent Ring: • Preheat your oven to 375°F • On a parchment-lined baking sheet, arrange crescent roll triangles in a circular shape, overlapping the wide ends to form a ring. The pointed ends should face outward, creating a sunflower shape. 3. Assemble the Ring: • Sprinkle 4 oz of shredded Monterey Jack cheese over the wide ends of the dough. • Spoon the chicken filling evenly around the ring, on top of the cheese. • Sprinkle the remaining 4 oz of shredded cheese over the filling. 4. Close the Ring: • Take the pointed ends of the triangles and fold them over the filling, tucking them under the wide ends to secure. 5. Bake: • Bake at 375°F for about 20 minutes, or until the crescent dough is golden brown and cooked through. 6. Serve with avocado lime ranch for dipping! #appetizers #holidayrecipes #christmas #dinneridea #yum #EasyRecipes

Red Beans and Rice! 🫘 ✨ Ingredients: • 1 lb smoked sausage, sliced • 1 lb chopped ham • 1 onion, chopped • 1 bell pepper, chopped • 2 ribs celery, chopped • 2 tbsp minced garlic • 1 ham bone (optional, but highly recommended) • 1 lb red beans, pre-soaked overnight. (They should double in size) • 32–64 oz low sodium chicken stock • 2 bay leaves • 1 tbsp Britscookin Cajun Seasoning • 1 tsp Britscookin Garlic & Herb Seasoning • Dash of liquid seafood boil seasoning • Salt and pepper, to taste Optional Meats: • Pork hocks • Pickled pork • Smoked turkey Instructions: 1. Slice the smoked sausage and brown it in a large pot or Dutch oven over medium heat. 2. Add the chopped ham and cook until both meats are nicely browned. 3. Stir in the “trinity” (onion, bell pepper, and celery) and garlic. Cook until softened. 4. Add the ham bone (if using) and pre-soaked red beans to the pot. 5. Pour in 32 oz chicken stock to start and stir well. 6. Season with Cajun seasoning, garlic & herb seasoning, liquid seafood boil, and bay leaves. 7. Bring to a boil, then reduce heat to low. Cover and simmer, stirring occasionally. Add more chicken stock as needed (up to 64 oz total) as the beans cook. 8. Simmer until the beans are tender, about 2–3 hours. Mash some beans against the side of the pot to create a creamy texture. 9. Remove the ham bone, shred any remaining meat, and stir it back into the pot. Adjust seasonings to taste. 10. Serve hot over rice with a side of cornbread. Notes: • Pre-soaking your beans overnight helps them cook faster. If you don’t presoak- prepare to cook much longer and add more stock. • Feel free to switch up the meats based on what you have on hand. • This recipe makes delicious leftovers that taste even better the next day! (It also freezes well)

#ad #CampbellsPartner Southern sides just hit different, and rice dressing is no exception—savory, comforting, and packed with flavor. It’s a must-have on the table! #SidesSeason What’s your go-to regional side dish? Let me know! @Campbell’s Soup Rice Dressing Recipe Ingredients: • 1 lb lean ground beef • 1/2 tbsp Cajun Seasoning • 1 tsp garlic powder • 1 tsp black pepper • 1 small onion, chopped • 1 bell pepper, chopped • 1 celery stalk, chopped • 2 cloves minced garlic • 1 can Campbell's® Cream of Mushroom Soup • ¾ cup beef bone broth • 1 tbsp Worcestershire sauce • Hot sauce (optional) • 2-3 cups cooked rice • Handful of green onion for garnish Instructions: 1. Brown the ground beef in a pot over medium heat. Season with Cajun seasoning, garlic powder, and black pepper. 2. Cook for a few more minutes, then add the chopped onion, bell pepper, and celery (the trinity). Cook until veggies are tender. 3. Add minced garlic and stir. 4. Mix in the Campbell's® Cream of Mushroom Soup and beef bone broth. 5. Add Worcestershire sauce and a few dashes of hot sauce (if using). Stir well and let simmer until thickened. 6. Fold in the cooked rice until fully combined. 7. Garnish with green onion before serving.

Pecan Pie Dip! ❄️