Sweet potato pie is one of those desserts that always feels like comfort food.

Rich, creamy, warmly spiced with cinnamon and nutmeg, and baked in a flaky crust. This version uses condensed milk for a smooth, sweet filling.

I’m curious — do you prefer sweet potato pie warm, chilled, or at room temperature? And do you top yours with whipped cream or eat it just as it is?

🥧 Full recipe is in the comments for anyone who wants to try it.

There’s something about old-fashioned cornbread dressing that just feels like home.

Crispy on top, soft and savory inside, and perfect next to chicken, turkey, greens, or any Sunday dinner.

Do you make your cornbread dressing like this, or does your family have a different version?

Cowboy Baked Beans Recipe

Ingredients

1 can (28 oz) of Bush’s Baked Beans

1/2 pound ground beef

2 tablespoons Worcestershire sauce

2 tablespoons brown sugar

1 tablespoon onion & herb seasoning

1/4 cup minced onions

1/2 cup chopped onions

1/2 cup chopped green bell peppers

How To Make Cowboy Baked Beans Recipe

Preparation of the Beef: Start by heating a skillet over medium heat. Add the ground beef, breaking it into tiny pieces as it cooks. This ensures that each bite is infused with the flavors of the seasoning.

Adding Flavor: Once the beef is nicely browned, stir in the Worcestershire sauce, brown sugar, onion & herb seasoning, and minced onions. Continue to cook for about 5 minutes until everything is well combined and the onions are translucent. This step is crucial for building the savory base of your baked beans.

Combine the Ingredients: In a large baking dish, combine the cooked beef mixture with the canned baked beans. Mix in the chopped onions and green bell peppers, ensuring that the vegetables are distributed evenly throughout the dish.

Bake to Perfection: Preheat your oven to 375°F (190°C). Cover the baking dish and place it in the oven. Bake for about 30 minutes, or until the beans are bubbly and the bell peppers have softened. This baking process melds the flavors together beautifully, creating a deep, rich taste profile.

Serving: Once done, remove the dish from the oven and let it sit for a couple of minutes. Serve warm, garnishing with fresh herbs or a sprinkle of shredded cheese if desired. This dish pairs wonderfully with crusty bread or a simple green salad.

World's Best Butter Cookies

Ingredients

8 oz unsalted butter

3/4 cup granulated sugar

1/4 tsp salt

1 1/2 tsp pure vanilla extract

1 large egg yolk

2 cups all-purpose flour

Instructions

Beat butter, sugar, salt, and vanilla together until smooth and creamy.

Mix in the egg yolk until fully incorporated, scraping down the sides of the bowl as needed.

Add the flour and mix just until incorporated.

Transfer dough to a lightly floured surface, kneading a few times until smooth.

Shape the dough into a log, wrap it in plastic, and refrigerate for several hours (or freeze for later use).

Preheat the oven to 325°F and line baking sheets with parchment paper.

Slice the dough into 1/8-inch thick rounds and place them on the sheets, spaced about an inch apart.

Bake for 16-18 minutes, or until the edges just begin to turn golden.

Cool before serving.

#Christmas #cookies #baking #enjoylife

Creamy Potato & Hamburger Soup Made In the Crockpot 😋

Ingredients:

1 1/2 pounds lean ground beef

1 medium white onion peeled and diced

1 large garlic clove minced

6 cups of chicken broth

6 cups of peeled & diced Russet potatoes

2 cups of your favourite frozen vegetable mix

3 teaspoons dried basil

2 teaspoons dried parsley flakes

1 1/2 cups milk

2 tablespoons cornstarch

8 ounces Velveeta cheese cubed

Instructions:

In a large skillet ,fry the ground beef and onions until the onions are soft and the ground beef browned. Drain the grease.

Fry the garlic until browned and fragrant. Add the beef mixture to the crockpot or stockpot on the stove.

Add in the potatoes, broth, vegetables, basil and parsley.

Cook in the crockpot on low for 6-8 hours, on high for 3-4, or simmer on the stove until the potatoes are tender and starting to dissolve sightly.

Whisk the cornstarch into the milk, then whisk into the soup. Add the Velveeta and let it melt, stirring occasionally. When it’s melted in completely, spoon into bowls and serve.

Please -S H A R E- 🙏

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