Winter is coming! It’s that time of year, it’s chilly out now, and a bowl of nice hot soup will do the trick. I love cheesy soups and thought this might do. Enjoy! –Cheyanne

Prep:20 mins Cook:45 mins Total:1 hr 5 mins Servings:8 Yield:8 servings

• 2 tablespoons butter
• 1 tablespoon olive oil
• 2 leeks, minced
• 1 sweet onion, chopped
• 12 cloves garlic, minced
• 4 large fresh bay leaves
• 1 teaspoon ground coriander
• 5 russet potatoes, cut into bite-size pieces

• 1 cube chicken bouillon
• 1 quart chicken stock, or as needed
• ½ pound shredded Colby-Monterey Jack cheese
• 1 cup heavy whipping cream
• salt and ground black pepper to taste

• Step 1
• Melt butter and olive oil in a large pot over medium-high heat. Saute leeks, onion, garlic, bay leaves, and coriander in hot butter and oil until softened and translucent, about 7 minutes. Add potatoes and chicken bouillon to the pot and pour enough chicken stock over the top to cover vegetables. Bring to a boil, reduce heat to medium-low, and simmer, stirring occasionally, until vegetables are tender, about 20 minutes.ADVERTISEMENT
• Step 2
• Mash potatoes to desired consistency with a potato masher. Stir Colby-Monterey Jack cheese and cream into potato mixture, return soup to a simmer, and cook until cheese melts and soup is hot, about 15 minutes more. Season with salt and pepper. Remove and discard bay leaves.
• Step 3
• Ladle soup into bowls and top with chives.

Nutrition Facts 

Per Serving: 392 calories; protein 11g; carbohydrates 32.3g; fat 25.4g; cholesterol 76.3mg; sodium 769.6mg. Full Nutrition

Want some Halloween sweets? Well here ya go! I figured that since it’s Halloween I’ll post a recipe that’s let’s say…… not the healthiest food in the world, but hey got to give yourself some treats for the holiday. I’m a big fan of chocolate and these looked very tasty to me. So treat yourself chocolatey goodness this Halloween and enjoy!

Prep:30 mins Cook:10 mins Additional:30 mins Total:1 hr 10 mins Servings:48 Yield:4 dozen cookies1 cup white sugar

Cookies

⅔ cup butter, softened

⅓ cup milk

1 egg

1 ½ teaspoons vanilla extract

1 ½ cups all-purpose flour

½ cup cocoa powder

½ teaspoon baking powder

¼ teaspoon salt

1 cup candy-coated peanut butter pieces (such as Reese’s Pieces®)

Frosting:

• 3 tablespoons melted butter
• 3 tablespoons cocoa powder
• 1 cup confectioners’ sugar
• 2 tablespoons milk
• ½ teaspoon vanilla extract
• ¼ cup candy-coated peanut butter pieces (such as Reese’s Pieces®), or to taste

Directions

• Step 1Preheat oven to 350 degrees F (175 degrees C).
• Step 2Beat white sugar and 2/3 cup softened butter together in a bowl using an electric mixer until smooth and creamy; mix in 1/3 cup milk, egg, and 1 1/2 teaspoons vanilla extract. Stir flour, 1/2 cup cocoa powder, baking powder, and salt into creamed butter mixture until dough is just combined; fold in 1 cup candy-coated peanut butter pieces. Drop dough, 1 to 2 tablespoons per cookie, onto a baking sheet.
• Step 3Bake in the preheated oven until edges of cookies are crisp, 10 to 12 minutes. Allow cookies to cool on pans for 2 to 3 minutes before transferring to wire racks to cool completely.
• Step 4Beat 3 tablespoons melted butter and 3 tablespoons cocoa powder together in a bowl using an electric mixer until smooth and creamy; beat in confectioners’ sugar, 2 tablespoons milk, and 1/2 teaspoon vanilla extract until frosting is fluffy and smooth. Frost cookies and decorate with more candy-coated peanut butter pieces.

We made these pancakes all the time growing up, they are amazing in taste and very fluffy. If y’all are a big fan of pancakes then try these out! Enjoy with eggs and sausage and there ya go. Enjoy!

Prep:15 mins Cook:15 mins Total:30 mins Servings: 6 Yield:18 6-inch pancakes

Ingredients:

• 1 ½ cups flour
• ½ tablespoon salt
• ½ tablespoon baking soda
• 2 eggs
• 1 ⅔ cups and 1 teaspoons buttermilk
• 3 tablespoons butter, melted

Nacho Daughter-In-Law’s Cheesy Breakfast Burrito

https://www.allrecipes.com/recipe/268226/nacho-daughter-in-laws-cheesy-breakfast-burrito/