Ingredients

• 3 cups chicken broth
• 2 large potatoes, peeled and diced
• 1 cup canned diced carrots
• 2 cups canned corn
• 2 cups diced cooked ham
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• ½ teaspoon salt, adjust to taste
• ½ teaspoon black pepper
• 2 tablespoons butter
• 1 medium onion diced,
• 2 tablespoons all-purpose flour
• 2 cups milk or half-and-half for a creamier texture
• ½ cup heavy cream

Optional Toppings

• cooked bacon bits, sliced green onions, shredded cheddar cheese.

Instructions 

• In a large pot, combine the chicken broth, diced potatoes, carrots, corn, ham, garlic powder, smoked paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 10-12 minutes, or until the potatoes are tender.
• While the vegetables are cooking, melt the butter in a separate small pan over medium heat. Add the diced onion and cook for 4-5 minutes until softened.
• Stir the flour into the onions to form a roux and cook for 1-2 minutes to remove the raw flour taste.
• Slowly whisk the milk into the roux, stirring constantly until smooth and slightly thickened, about 2-3 minutes.
• Pour the milk mixture into the pot with the vegetables and ham, stirring well to combine. Add the heavy cream and let the chowder simmer on low heat for 5 more minutes until the soup is thickened and creamy.
• Taste and adjust seasoning if needed.

Get the full recipe with tips and suggestions here: https://tessiestable.com/ham-and-corn-chowder/

Ingredients

For the cupcakes:

• 1 cup all-purpose flour
• ⅓ cup cocoa powder
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ⅓ cup vegetable oil
• 1 cup granulated sugar
• 2 large eggs room temperature
• ¾ cup whole milk room temperature
• 1½ teaspoons vanilla extract
• 10 Oreo cookies coarsely chopped

For the cookies and cream frosting:

• 1½ cups unsalted butter softened
• 6 cups powdered sugar
• 2 tablespoons heavy cream
• 2 teaspoons vanilla extract
• 6 to 7 Oreo cookies finely crushed

For the Oreo spider cookies:

• 12 Oreo cookies
• 32 thin chocolate-covered biscuit sticks such as Pocky or Mikado
• ¼ cup frosting
• 24 candy eyeballs.

The full set of directions is all here: https://tessiestable.com/oreo-cupcakes/

This is a super easy one for the fall!
Ingredients

• 2 15 oz cans pumpkin purée
• 1 yellow onion chopped
• 3 garlic cloves minced
• 4 cups chicken broth
• ½ cup heavy cream plus more for garnish
• 1 cup grated Parmesan cheese
• ½ teaspoon dried thyme
• ½ teaspoon smoked paprika
• ½ teaspoon salt
• ½ teaspoon black pepper
• 6 slices bacon cooked until crispy and crumbled

Instructions

• Add pumpkin purée, onion, garlic, chicken broth, heavy cream, Parmesan cheese, thyme, smoked paprika, salt, and pepper to the slow cooker. Stir to combine.
• Cover and cook on low for 6 hours or on high for 3 hours.
• When done, blend the soup until smooth using an immersion blender or carefully transfer to a blender in batches.
• Taste and adjust seasoning if needed.
• Ladle into bowls and top with a drizzle of cream and crispy bacon crumbles. Serve hot.

Full Recipe here: https://tessiestable.com/slow-cooker-pumpkin-soup/

Ingredients

For the cake:

• ¾ cup all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon salt
• 3 eggs
• 1 cup granulated sugar
• ⅔ cup pumpkin puree
• 1 teaspoon vanilla extract

For the filling:

• 8 ounces cream cheese softened
• 1 cup powdered sugar
• 6 tablespoons unsalted butter softened
• 1 teaspoon vanilla extract

For dusting:

• 2 tablespoons Powdered sugar

Full Recipe Here: https://tessiestable.com/pumpkin-roll-recipe/

This Southern Broccoli Casserole is packed with tender broccoli, creamy chicken soup, and a cheesy, buttery cracker topping.
Ingredients:

4 cups fresh or frozen broccoli florets

1 can cream of mushroon ( or Chicken ) soup 10.5 oz

½ cup mayonnaise

1 large egg, lightly beaten

2 cups cheddar cheese, shredded

1 tablespoon onion powder

1 tablespoon garlic powder

1 teaspoon Salt

teaspoon pepper

1 cup Ritz crackers, crushed

2 tablespoons melted butter

Steam the broccoli until tender. Mix all the ingredients together ( except 1 cup of cheese, Ritz crackers, and butter). Transfer to a casserole and top with cheese. Combine the crushed Ritz crackers and cheese, then sprinkle on top.

Recipe with tips etc here: https://tessiestable.com/southern-broccoli-casserole/

For the Crust:

• 2 pre-made pie crusts, store-bought or homemade

For the Filling:

• 5 cups thinly sliced and peeled apples, Granny Smith or your favorite variety (about 2-3 pounds)
• 1 cup granulated sugar
• ½ cup brown sugar
• 1½ teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon salt
• 3 tablespoons all-purpose flour
• 2 tablespoons cornstarch for extra thickening
• 1½ tablespoons lemon juice
• 1½ teaspoons vanilla extract

For the Egg Wash:

• 1 egg beaten
• 1 tablespoon water

Topping

• 2 tablespoons coarse sugar

 

For the full instructions, the recipe is here: https://tessiestable.com/easy-apple-pie-recipe/

These smothered pork chops are crispy on the outside and smothered in a rich, creamy mushroom gravy.
Ingredients:

• 4 bone-in or boneless pork chops, about 1 inch thick
• ½ cup Italian breadcrumbs
• ½ cup grated Parmesan cheese
• 1 large egg, beaten
• 2 tbsp olive oil

For the Gravy

• 8 oz mushrooms sliced
• 2 cloves garlic, minced
• 1 cup beef broth
• ½ cup heavy cream
• 1 tsp Dijon mustard
• ¼ cup grated Parmesan cheese
• ¼ teaspoon of Salt
• ¼ teaspoon of pepper

Full Recipe: https://tessiestable.com/smothered-pork-chops/

,

If you are looking for something a little fall inspired, give this a go.
Cocktail:
4 oz bourbon whiskey
2 oz cinnamon and clove simple syrupsee recipe below
8 dashed orange bitters
2 tsp freshly squeezed orange juice
Bruleed Orange Garnish:
2 orange slices
1 tsp brown sugar
Cinnamon and Clove Simple Syrup:
1 cup water
1 cup light brown sugar
3 cinnamon sticks or 2 tbsp ground cinnamon
2 tbsp whole cloves or equivalent in ground cloves

Full instructions here: https://tessiestable.com/cinnamon-old-fashioned/

Ingredients:

• 4 cups old-fashioned oats
• 1½ cups pecans or walnuts, roughly chopped
• ½ cup pumpkin seeds pepitas
• 2 teaspoons pumpkin pie spice
• ½ teaspoon ground cinnamon
• ½ teaspoon salt
• ½ cup maple syrup
• ¼ cup brown sugar
• ¼ cup oil
• 2 teaspoons vanilla extract
• ½ cup dried cranberries, optional, stirred in after baking

Mix together and pop on a baking tray at 350F for 35 min.

Full recipe here: https://tessiestable.com/pumpkin-granola/

Ingredients:

• 3 lb chuck roast
• 1 packet 1 oz ranch dressing mix
• 1 packet 1 oz au jus gravy mix
• ½ stick butter (1/4 cup unsalted butter)
• 8 whole pepperoncini peppers

Optional:

• ¼ cup pepperoncini juice optional
• Salt to taste

Pop everything into the slow cooker and cook low and slow for 8 hours

Full Recipe with tips and notes here:

https://tessiestable.com/slow-cooker-mississippi-pot-roast/

This Homemade BBQ Sauce is sweet, tangy, and smoky with simple pantry ingredients.
https://tessiestable.com/homemade-bbq-sauce/

Ingredients

4 Russet potatoes

2 tbls Olive oil

2 tsp Salt

1 tsp Black pepper

2 tsp Garlic powder

Optional Toppings

Sour cream, green onions, butter (optional for serving)

Instructions

Wash and dry the potatoes, then prick a few times with a fork.

Microwave on a microwave-safe plate for 5 to 6 minutes, flipping halfway.

Brush each one with olive oil and sprinkle with salt, pepper, and garlic powder.

Place on a baking tray and bake at 425°F for 30 to 40 minutes until the skin is crisp and the inside is soft.

Slice open and top with sour cream, green onions, or anything you like.

Full Recipe With Tips - https://tessiestable.com/loaded-tater-tots/

Ingredients:

1 cup all-purpose flour

½ teaspoon baking soda

¼ teaspoon salt

¾ cup unsalted butter, softened

½ cup granulated sugar

¼ cup packed brown sugar

1 egg

1 teaspoon vanilla extract

½ cup chopped Snickers bars about 1 regular-sized bar

¼ cup dry roasted peanuts

¼ cup chocolate chips

¼ cup Nutella warmed for drizzling

Instructions:

Whisk together the flour, baking soda, and salt in a medium bowl. Set aside.

Using a mixer, cream the softened butter, granulated sugar, and brown sugar until light and fluffy.

Add the egg and vanilla extract, and mix until well combined.

Gradually add the flour mixture to the wet ingredients, mixing until just combined.

Gently fold in the chopped Snickers bars, dry roasted peanuts, and chocolate chips.

If the dough seems too dry, you can add an additional tablespoon of softened butter or a splash of milk to bring the desired consistency.

Using a spoon or cookie scoop, drop rounded tablespoons of cookie dough onto the prepared baking sheet, leaving some space between each cookie.

Place the cookie sheet into the fridge for at least 1 hour.

Preheat your oven to 350°F (175°C).

Bake for 10-12 minutes or until the edges are golden brown.

Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Once the cookies have cooled, warm up the Nutella in the microwave for about 20-30 seconds until it’s pourable but not too hot.

Drizzle the warmed Nutella over the cooled cookies using a spoon or a piping bag

Full recipe here:
https://tessiestable.com/snickers-cookies/

These are soft, chewy, and packed with caramel, chocolate, and peanuts. 
Ingredients

• 1 cup all-purpose flour
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ¾ cup unsalted butter, softened
• ½ cup granulated sugar
• ¼ cup packed brown sugar
• 1 egg
• 1 teaspoon vanilla extract
• ½ cup chopped Snickers bars about 1 regular-sized bar
• ¼ cup dry roasted peanuts
• ¼ cup chocolate chips
• ¼ cup Nutella warmed for drizzling

Instructions

• Whisk together the flour, baking soda, and salt in a medium bowl. Set aside.
• Using a mixer, cream the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla extract, and mix until well combined.
• Gradually add the flour mixture to the wet ingredients, mixing until just combined.
• Gently fold in the chopped Snickers bars, dry roasted peanuts, and chocolate chips.
• If the dough seems too dry, you can add an additional tablespoon of softened butter or a splash of milk to bring the desired consistency.
• Using a spoon or cookie scoop, drop rounded tablespoons of cookie dough onto the prepared baking sheet, leaving some space between each cookie.
• Place the cookie sheet into the fridge for at least 1 hour.
• Preheat your oven to 350°F (175°C).
• Bake for 10-12 minutes or until the edges are golden brown.
• Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
• Once the cookies have cooled, warm up the Nutella in the microwave for about 20-30 seconds until it’s pourable but not too hot.
• Drizzle the warmed Nutella over the cooled cookies using a spoon or a piping bag

Full recipe here:
https://tessiestable.com/snickers-cookies/

These are soft, chewy, and packed with caramel, chocolate, and peanuts. 
Ingredients

• 1 cup all-purpose flour
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ¾ cup unsalted butter, softened
• ½ cup granulated sugar
• ¼ cup packed brown sugar
• 1 egg
• 1 teaspoon vanilla extract
• ½ cup chopped Snickers bars about 1 regular-sized bar
• ¼ cup dry roasted peanuts
• ¼ cup chocolate chips
• ¼ cup Nutella warmed for drizzling

Instructions

• Whisk together the flour, baking soda, and salt in a medium bowl. Set aside.
• Using a mixer, cream the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla extract, and mix until well combined.
• Gradually add the flour mixture to the wet ingredients, mixing until just combined.
• Gently fold in the chopped Snickers bars, dry roasted peanuts, and chocolate chips.
• If the dough seems too dry, you can add an additional tablespoon of softened butter or a splash of milk to bring the desired consistency.
• Using a spoon or cookie scoop, drop rounded tablespoons of cookie dough onto the prepared baking sheet, leaving some space between each cookie.
• Place the cookie sheet into the fridge for at least 1 hour.
• Preheat your oven to 350°F (175°C).
• Bake for 10-12 minutes or until the edges are golden brown.
• Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
• Once the cookies have cooled, warm up the Nutella in the microwave for about 20-30 seconds until it’s pourable but not too hot.
• Drizzle the warmed Nutella over the cooled cookies using a spoon or a piping bag

Full recipe here:
https://tessiestable.com/snickers-cookies/

Easy Biscoff Truffles made with cookie butter, cream cheese, and white chocolate. 
Ingredients. Just mix, dip, decorate!

• 32 Biscoff cookies, crushed (1 250g packet)
• 8 oz cream cheese, softened
• 2 tablespoons Biscoff cookie butter
• 8 oz white chocolate chips for coating
• ½ cup Biscoff cookie butter for coating
• 2 oz white chocolate chips for drizzle

Instructions:

• Crush Biscoff cookies into fine crumbs using a food processor or by placing them in a zip-top bag and crushing with a rolling pin.
• Mix cookie crumbs, softened cream cheese, and 2 tablespoons of cookie butter in a bowl until fully combined and smooth.
• Roll into 24 small balls and place on a parchment-lined baking sheet. Freeze for 30–60 minutes until firm.
• In a microwave-safe bowl, melt 8 oz white chocolate and ½ cup cookie butter in 30-second intervals, stirring until smooth and creamy.
• Dip the chilled truffles into the Biscoff-white chocolate coating using a fork. Tap off excess and return to the parchment-lined tray.
• Melt the remaining 2 oz white chocolate separately. Spoon into a piping bag or zip-top bag with the tip snipped and drizzle over the coated truffles.
• Let truffles set at room temperature or chill briefly to firm up the drizzle before serving or storing.

https://tessiestable.com/biscoff-truffles/

Easy Biscoff Truffles made with cookie butter, cream cheese, and white chocolate. 
Ingredients. Just mix, dip, decorate!

• 32 Biscoff cookies, crushed (1 250g packet)
• 8 oz cream cheese, softened
• 2 tablespoons Biscoff cookie butter
• 8 oz white chocolate chips for coating
• ½ cup Biscoff cookie butter for coating
• 2 oz white chocolate chips for drizzle

Instructions:

• Crush Biscoff cookies into fine crumbs using a food processor or by placing them in a zip-top bag and crushing with a rolling pin.
• Mix cookie crumbs, softened cream cheese, and 2 tablespoons of cookie butter in a bowl until fully combined and smooth.
• Roll into 24 small balls and place on a parchment-lined baking sheet. Freeze for 30–60 minutes until firm.
• In a microwave-safe bowl, melt 8 oz white chocolate and ½ cup cookie butter in 30-second intervals, stirring until smooth and creamy.
• Dip the chilled truffles into the Biscoff-white chocolate coating using a fork. Tap off excess and return to the parchment-lined tray.
• Melt the remaining 2 oz white chocolate separately. Spoon into a piping bag or zip-top bag with the tip snipped and drizzle over the coated truffles.
• Let truffles set at room temperature or chill briefly to firm up the drizzle before serving or storing.

https://tessiestable.com/biscoff-truffles/

Easy no-bake Biscoff Truffles made with cookie butter, cream cheese, and white chocolate. 
Ingredients. Just mix, dip, decorate!

• 32 Biscoff cookies, crushed (1 250g packet)
• 8 oz cream cheese, softened
• 2 tablespoons Biscoff cookie butter
• 8 oz white chocolate chips for coating
• ½ cup Biscoff cookie butter for coating
• 2 oz white chocolate chips for drizzle

Full Instructions Here:
https://tessiestable.com/biscoff-truffles/

Shrimp and andouille sausage are a match made in Cajun heaven.

Ingredients:

• 1 lb frozen shrimp peeled and deveined (jumbo size)
• 4 andouille sausage links sliced
• 1 medium zucchini sliced into ½-inch rounds
• 2 cups green beans fresh or frozen
• 1 medium bell pepper cut into large cubes
• 3 tbsp olive oil
• 1 tbsp Worcestershire sauce
• 1 tsp honey
• 1½ tbsp Cajun seasoning
• 3 tsp garlic minced
• Salt and black pepper to taste
• Lemon wedges and parsley for garnish

Instructions

• Preheat the oven to 400°F.
• Combine shrimp, sausage, zucchini, green beans, and bell pepper in a large bowl.
• Whisk olive oil, Worcestershire sauce, honey, garlic, and Cajun seasoning in a small bowl.
• Drizzle the seasoning mixture over the shrimp and veggies, tossing until evenly coated.
• Spread everything onto a sheet pan in a single layer.
• Bake for 20 minutes, or until the shrimp are pink and the vegetables are tender.
• Taste and season with salt and pepper if needed. Garnish with lemon wedges and parsley before serving.

Full Recipe:

https://tessiestable.com/sheet-pan-shrimp-and-sausage/

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