This Creamy Baked Mac and Cheese  is everything comfort food should be — rich, velvety cheese sauce coating tender pasta, topped with buttery breadcrumbs, and baked until bubbly and golden. It’s warm, nostalgic, and always a crowd-pleaser, whether you’re planning a cozy family dinner or a holiday gathering. This classic bake pairs beautifully with hearty mains like Pulled Pork Sandwiches , Baked Country-Style Pork Ribs , or an elegant Prime Rib Roast . No matter how you serve it, this mac and cheese brings that creamy, comforting balance that turns any meal into something special. Recipe Card Prep Time:  15 minutes Cook Time:  30 minutes Total Time:  45 minutes Servings:  6–8 Nutrition Information Estimated per serving (based on 8 servings) Calories:  480 Protein:  18g Carbohydrates:  42g Fat:  28g Saturated Fat:  16g Cholesterol:  85mg Sodium:  620mg Fiber:  2g Sugar:  5g Ingredients: 1 lb elbow macaroni (or your favorite pasta shape) 4 tablespoons unsalted butter ¼ cup all-purpose flour 3 cups whole milk 1 cup heavy cream 3 cups shredded sharp cheddar cheese 1 cup shredded mozzarella (optional for extra creaminess) ½ teaspoon garlic powder ½ teaspoon onion powder ½ teaspoon smoked paprika Salt and black pepper, to taste Topping: 1 cup panko breadcrumbs 2 tablespoons butter, melted ¼ cup grated Parmesan cheese Instructions: Cook the pasta: Bring a large pot of salted water to a boil. Cook the macaroni until just al dente (1–2 minutes less than package instructions). Drain and set aside. Make the roux: In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute  until bubbly and lightly golden. Add the milk and cream: Gradually whisk in milk and cream, stirring until smooth. Simmer gently for 3–4 minutes , until thickened. Add the cheese: Turn off the heat and stir in cheddar and mozzarella until melted and creamy. Season with garlic powder, onion powder, paprika, salt, and pepper. Combine with pasta. Stir the cooked macaroni into the cheese sauce until fully coated. Pour mixture into a greased 9x13-inch baking dish. Add the topping: Mix panko breadcrumbs with melted butter and Parmesan. Sprinkle evenly over the top. Bake: Bake at 375°F  for 20–25 minutes , or until bubbly and golden brown. Serve: Let rest for 5 minutes before serving. Enjoy the creamy center and crisp, buttery topping! Tips & Variations: Add crispy bacon bits , ham , or lobster  for a gourmet twist. Mix in a little Gruyère  or fontina  for extra depth of flavor. Use evaporated milk  instead of heavy cream for a lighter version that’s still rich. FAQ Q: How do I keep the cheese sauce smooth? Melt the cheese on low heat and add it gradually. High heat can cause the sauce to separate. Q: Can I use pre-shredded cheese? It works, but freshly shredded cheese melts better and gives a smoother sauce. Q: Can I bake this mac and cheese? Yes — top with breadcrumbs and bake at 350°F for 15–20 minutes. Q: Can I make this ahead? Yes — assemble everything and add a splash of milk before reheating to loosen the sauce. Q: Can I freeze mac and cheese? Creamy mac freezes well for 2 months. Thaw overnight and reheat slowly with extra milk. Final Thoughts This Creamy Baked Mac and Cheese  is everything a comfort-food classic should be — rich, velvety, and baked to golden perfection. With its ultra-creamy cheese sauce and tender pasta, it’s the kind of side (or main dish) that disappears fast at family dinners, holidays, and potlucks.

These Gingerbread Truffles are the perfect bite of the holidays — rich, spiced, and sweetly coated in white chocolate. Made with crushed ginger snaps, cream cheese, and cozy spices, they’re easy to make and absolutely irresistible for Christmas gatherings or gift boxes. Enjoy these no-bake truffles with peppermint bark hot chocolate , homemade doughnuts , or a plate of Mama Kelce’s cookies for a festive holiday treat. Ingredients 2 cups crushed ginger snap cookies 4 oz cream cheese, softened 1 tablespoon molasses 1 teaspoon ground ginger 1 teaspoon ground cinnamon ¼ teaspoon ground nutmeg 8 oz white chocolate (for coating) Optional: crushed ginger snaps or sprinkles for topping Instructions Make the truffle base: In a food processor, crush ginger snaps into fine crumbs. Add cream cheese, molasses, ginger, cinnamon, and nutmeg. Pulse until a soft dough forms. Shape the truffles: Scoop and roll into 1-inch balls. Place on a parchment-lined baking sheet. Chill: Refrigerate for 20–30 minutes , until firm. Coat in chocolate: Melt white chocolate in a microwave-safe bowl (20-second intervals, stirring each time). Dip each chilled truffle into the chocolate and place it back on the parchment paper. Decorate: While the coating is still soft, sprinkle crushed cookies or festive sprinkles on top. Set and serve: Refrigerate until chocolate hardens — about 15 minutes . Serve chilled or at room temperature. Tips & Variations Use dark or milk chocolate  for coating if you prefer a richer flavor. Add a few drops of vanilla or rum extract  for depth. Store truffles in the refrigerator up to one week — they’re great make-ahead treats! FAQ Q: Can I use homemade gingerbread cookies instead of store-bought? Yes — homemade works great. Just make sure the cookies are dry and firm so they blend well. Q: What chocolate coating works best? Dark chocolate, milk chocolate, or white chocolate all work beautifully, depending on your preference. Q: Can I make these ahead for Christmas gifts? Absolutely — they taste even better the next day and store well. Q: How do I prevent the chocolate from cracking? Let the truffles firm up in the refrigerator, but avoid freezing before dipping. Q: How long do gingerbread truffles last? Refrigerate for up to 2 weeks or freeze for up to 2 months. Final Thoughts Gingerbread Truffles are a festive, bite-sized treat that brings all the warm spices of the season into one irresistible dessert. Rich, creamy, and perfectly spiced, they’re easy to make and ideal for holiday trays, gifting, or sweet snacking throughout the season. With their classic gingerbread flavor and decadent coating, these truffles feel special without requiring a lot of effort. If you’re looking for a simple holiday dessert that delivers big flavor in a small package, Gingerbread Truffles are sure to become a seasonal favorite.

This Garlic Herb Pull-Apart Bread is golden, buttery, and irresistibly fragrant. Each soft piece pulls apart easily, revealing melted butter, garlic, and fresh herbs tucked between the layers. It’s the perfect centerpiece for family dinners, parties, or cozy holiday meals. Serve this bread with tomato soup and grilled cheese casserole or lazy French onion soup . It’s also a cozy side for cheesy ham & potato soup . Recipe Card Garlic Herb Pull-Apart Bread Prep Time:  25 minutes Rise Time:  1 hr. 30 minutes Cook Time:  25–30 minutes Total Time:  2 hours 25 minutes Servings:  10 pieces Yield:  1 loaf or Bundt-style pull-apart bread Nutrition Information (Estimated, Per Serving) Calories:  260 Fat:  14g Saturated Fat:  8g Carbohydrates:  28g Fiber:  1g Sugars:  3g Protein:  7g Sodium:  360mg Nutrition values are estimates and will vary based on dough choice, cheese use, and portion size. Ingredients For the dough (optional if using pre-made rolls): 3 cups all-purpose flour 1 tablespoon sugar 2¼ teaspoons instant yeast (1 packet) 1 teaspoon salt 1 cup warm milk (about 110°F) 3 tablespoons unsalted butter, softened For the garlic herb butter: ½ cup (1 stick) unsalted butter, melted 3 cloves garlic, minced 2 tablespoons chopped fresh parsley 1 tablespoon chopped fresh rosemary or thyme ½ teaspoon salt ¼ teaspoon black pepper 1 cup shredded mozzarella or Parmesan (optional, for cheesy version) Instructions Make or prepare the dough: If using homemade dough: In a large bowl, combine flour, sugar, yeast, and salt. Add warm milk and butter; mix and knead until smooth (about 5–7 minutes). Cover and let rise in a warm spot until doubled (about 1 hour). (You can also use store-bought refrigerated biscuit dough or frozen rolls to save time.) Prepare the garlic butter: In a small bowl, mix melted butter, garlic, parsley, rosemary, salt, and pepper. Set aside. Shape the bread Tear dough (or rolls) into small pieces, about golf-ball size. Dip each piece into the garlic butter mixture, coating well. Layer them evenly in a greased Bundt pan, loaf pan, or round baking dish. If adding cheese, sprinkle some between layers. Let rise again: Cover loosely and let rise for 30 minutes , until slightly puffy. Bake: Bake at 350°F  for 25–30 minutes , or until golden brown and cooked through in the center. Serve: Cool slightly, then invert onto a plate. Serve warm — each piece pulls apart easily for sharing. Tips & Variations Add a sprinkle of Parmesan  before baking for extra flavor. Mix in a few chopped sun-dried tomatoes  or shredded cheddar  for a twist. Make ahead: assemble, refrigerate, and bake fresh before serving. FAQ Q: Can I use store-bought biscuit dough for this recipe? Yes — refrigerated biscuit dough works wonderfully and makes the recipe much quicker. Q: What herbs work best for garlic pull-apart bread? Parsley, rosemary, thyme, oregano, and basil all add great flavor. You can use fresh or dried herbs. Q: Can I make this ahead of time? Yes — assemble the bread, cover tightly, and refrigerate for up to 12 hours. Bake fresh when ready. Q: How do I keep the bread soft? Brush with melted butter right after baking and keep covered until serving. Q: Can I freeze leftovers? Yes — freeze for up to 2 months and reheat in foil to keep it soft. Final Thoughts This Garlic Herb Pull-Apart Bread  is the kind of recipe that instantly makes a meal feel special. Warm, buttery, and packed with garlic and fresh herbs, it’s perfect for pulling apart at the table and sharing with family or friends. Whether you’re serving it alongside soups, casseroles, or a cozy holiday spread, this bread always steals the spotlight. It’s simple enough for casual dinners yet impressive enough for entertaining — the kind of cozy, comforting recipe you’ll come back to again and again.

This easy Cheesy Potato Casserole is creamy, golden, and full of cozy flavor. Shredded potatoes are baked in a rich mixture of sour cream, cheese, and butter, then topped with crispy breadcrumbs (or cornflakes!) for the perfect crunch. It’s a timeless comfort dish that everyone loves — from holiday tables to Sunday suppers. Love cheesy comfort food? Try our Neiman Marcus Chicken Casserole or Cowboy Mashed Potato Casserole for another creamy favorite — and don’t miss our Crack Dip for the perfect party side. Ingredients 1 (30 oz) bag frozen shredded hash brown potatoes, thawed 1 can (10.5 oz) cream of chicken soup (or cream of mushroom for vegetarian) 1 cup sour cream 2 cups shredded cheddar cheese (divided) ½ cup melted butter ½ cup chopped onion (optional) Salt and pepper, to taste For topping: 1 ½ cups crushed cornflakes or breadcrumbs 2 tablespoons melted butter Instructions Preheat the oven to 350°F . Grease a 9x13-inch baking dish. Mix the filling: In a large bowl, combine thawed hash browns, cream of chicken soup, sour cream, 1½ cups cheese, melted butter, and onion (if using). Season with salt and pepper. Spread in pan: Pour the mixture evenly into the prepared baking dish. Smooth the top with a spatula. Add the topping: Mix crushed cornflakes (or breadcrumbs) with melted butter. Sprinkle evenly over the casserole. Bake: Bake uncovered for 45–50 minutes , until the top is golden and the casserole is bubbly around the edges. Add extra cheese (optional): For extra cheesiness, sprinkle the remaining ½ cup of cheese over the top during the last 5 minutes of baking. Serve: Cool slightly before serving. Enjoy the creamy center and crunchy topping! Tips & Variations Add cooked bacon  or ham  for a hearty twist. Substitute Greek yogurt  for sour cream for a lighter version. Use sharp cheddar , Colby Jack , or Gruyère  for extra flavor. Double the recipe for larger gatherings — it disappears fast! FAQ Q: Can I use frozen hash browns instead of fresh potatoes? Yes — frozen shredded or diced hash browns work perfectly and save time. Q: Can I add meat to this casserole? Absolutely. Bacon, ham, or cooked sausage all make delicious additions. Q: How do I keep the casserole from becoming watery? Make sure your potatoes are thawed and patted dry if using frozen. Avoid covering tightly while baking. Q: Can I make this ahead of time? Yes — assemble it 24 hours ahead, refrigerate, and bake when ready. Q: Can I freeze cheesy potato casserole? Yes. It freezes well before or after baking. Thaw in the fridge overnight and reheat covered. Final Thoughts Cheesy Potato Casserole is the definition of cozy comfort food. Creamy, rich, and loaded with melty cheese, it’s the kind of side dish that steals the spotlight at holidays, potlucks, and family dinners. Easy to prepare and always a crowd-pleaser, this casserole pairs perfectly with everything from ham to roast chicken. If you’re looking for a classic, hearty dish that delivers warmth and flavor in every bite, Cheesy Potato Casserole is one you’ll make again and again.

This Slow Cooker Beef Brisket is melt-in-your-mouth tender with deep, rich flavor from a slow simmer in savory herbs and sauce. The slow cooker does all the work — you’ll end up with a comforting, juicy brisket that pairs perfectly with mashed potatoes, roasted veggies, or warm rolls. If you’re in the mood for something creamy, my Coconut Cream Pie  is another Southern favorite. Ingredients 3–4 lb beef brisket, trimmed 1 tablespoon olive oil 1 large onion, sliced 3 cloves garlic, minced 1 cup beef broth ½ cup barbecue sauce (or ketchup for milder flavor) ¼ cup brown sugar 2 tablespoons Worcestershire sauce 2 tablespoons soy sauce 1 teaspoon smoked paprika 1 teaspoon salt ½ teaspoon black pepper ½ teaspoon thyme (dried) or a few sprigs of fresh thyme Instructions Sear the brisket: Heat olive oil in a skillet over medium-high heat. Sear the brisket on both sides until browned (about 3–4 minutes per side). This step locks in flavor — don’t skip it! Layer the slow cooker: Place sliced onions and garlic on the bottom of the slow cooker. Lay the brisket on top. Mix the sauce: In a bowl, whisk together beef broth, barbecue sauce, brown sugar, Worcestershire, soy sauce, paprika, salt, pepper, and thyme. Pour over the brisket. Slow cook: Cover and cook on Low for 8–9 hours  or High for 4–5 hours , until the meat is fork-tender. Slice and serve: Remove the brisket and let it rest for 10 minutes before slicing against the grain. Optional: Strain the liquid and simmer in a saucepan for 10 minutes to thicken into a rich gravy or glaze. Serve: Spoon the sauce over the sliced brisket and serve with mashed potatoes, roasted vegetables, or fresh bread. Tips & Variations Add carrots and potatoes  in the last 3 hours of cooking for a one-pot meal. For smoky flavor, stir in a teaspoon of liquid smoke  or use a smoky barbecue sauce. Leftovers make amazing sandwiches or sliders the next day. FAQ Q: Do I need to sear the brisket before slow-cooking? Searing is optional but adds deeper flavor and richer color to the finished brisket. Q: What size brisket works best in a slow cooker? A 3–5 pound  brisket fits most slow cookers without trimming. Q: Can I cook brisket on high instead of low? Low and slow makes brisket tender. If needed, HIGH for 4–5 hours works, but LOW for 8–10 hours is ideal. Q: How do I slice brisket so it stays tender? Always slice against the grain  to keep the meat soft and juicy. Q: What should I serve with brisket? Mashed potatoes, roasted veggies, Cheesy Potato Casserole , rice, or buttery rolls all pair beautifully. Final Thoughts Slow Cooker Beef Brisket is the ultimate set-it-and-forget-it comfort meal. Low and slow cooking transforms the brisket into tender, juicy perfection while allowing the rich, savory flavors to fully develop. It’s perfect for busy weeknights, weekend family dinners, or feeding a crowd with minimal effort. Whether served with potatoes, vegetables, or piled onto sandwiches, this brisket is a reliable, hearty recipe you’ll come back to whenever you want big flavor and cozy, stress-free cooking.

This Brown Sugar Glazed Ham is the ultimate holiday showstopper — tender, juicy, and coated in a caramelized brown sugar and honey glaze. The sweet and savory balance makes every slice irresistible, filling your kitchen with that cozy, festive aroma everyone loves. Complete your holiday spread with a Sweet Potato Casserole  — a warm, nutty side that pairs beautifully with glazed ham. For a classic holiday meal, add Creamy Mashed Potatoes and Sage & Sausage Stuffing . Finish your meal on a sweet note with Chocolate Fudge  — simple, classic, and perfectly rich. Ingredients 1 fully cooked spiral-cut ham (8–10 lbs) 1 cup brown sugar, packed ¼ cup honey ¼ cup Dijon mustard (or yellow mustard for a milder flavor) 2 tablespoons apple cider vinegar or orange juice 1 teaspoon ground cinnamon ½ teaspoon ground cloves ½ teaspoon black pepper Optional garnish: orange slices, rosemary sprigs, or cloves Instructions Preheat oven: Preheat to 325°F . Place the ham cut-side down in a large roasting pan or baking dish. Add a few tablespoons of water to the bottom of the pan to keep it moist. Make the glaze: In a small saucepan, combine brown sugar, honey, mustard, vinegar (or orange juice), cinnamon, cloves, and pepper. Simmer over medium heat for 3–5 minutes , until smooth and slightly thickened. Brush and bake: Brush half the glaze over the ham. Cover loosely with foil and bake for 1 hour . Glaze again: Remove foil and brush the remaining glaze over the ham. Continue baking uncovered for 30–45 minutes , basting every 10 minutes until the surface is golden, sticky, and caramelized. Rest and serve: Let the ham rest for 10–15 minutes  before slicing. Drizzle any remaining glaze or pan juices over the top for extra shine and flavor. Tips & Variations Add a splash of orange juice or pineapple juice  for a fruitier glaze. For extra caramelization, broil for 2–3 minutes  at the end (watch closely!). Try a maple glaze  by swapping honey for pure maple syrup. Use leftover ham for sandwiches, omelets, or soups the next day. FAQ Q: Should I use a bone-in ham or a boneless ham? Bone-in ham has more flavor and moisture, but boneless works well if you prefer easy slicing. Q: How do I keep the ham from drying out? Cover it with foil for most of the baking time, then remove the foil to caramelize the glaze at the end. Q: Can I use honey or maple syrup instead of brown sugar? Yes — honey, maple syrup, or pineapple juice all make delicious glaze variations. Q: How long does ham take to cook? Most fully cooked hams need 10–15 minutes per pound  at 325°F. Q: Can I make the glaze ahead? Absolutely — prepare the glaze 1–2 days ahead and warm it before brushing it onto the ham. Final Thoughts Brown Sugar Glazed Ham is a timeless holiday centerpiece that brings warmth, sweetness, and comfort to the table. The rich glaze caramelizes beautifully as it bakes, creating tender, juicy slices with irresistible flavor in every bite. Perfect for holidays, family gatherings, or special Sunday dinners, this ham is easy to prepare yet impressive enough for entertaining. If you’re looking for a classic main dish that delivers big flavor with minimal effort, Brown Sugar Glazed Ham is a recipe you’ll be proud to serve again and again.

There’s nothing quite like the smell of a turkey roasting in the oven — golden skin, buttery herbs, and that unmistakable aroma that means the holidays are here. This Southern-Style Herb Butter Turkey  is juicy on the inside, crispy on the outside, and seasoned with garlic, thyme, rosemary, and sage. It’s simple enough for a first-timer yet flavorful enough to impress your whole family. Whether it’s Thanksgiving, Christmas, or Sunday dinner, this cozy classic will fill your kitchen with warmth and memories that last long after the leftovers are gone. Finish your feast with a slice of Sweet Potato Pie  or Hummingbird Cake  — true Southern favorites. Recipe Card Prep Time:  20 minutes Cook Time:  3 hours (for 12–14 lb turkey) Servings:  10–12 Ingredients 1 whole turkey (12–14 pounds), thawed 1/2 cup unsalted butter, softened 2 tbsp olive oil 1 tbsp salt 1 tsp black pepper 1 tbsp garlic powder 1 tbsp onion powder 1 tbsp fresh thyme, chopped 1 tbsp fresh rosemary, chopped 1 tbsp fresh sage, chopped 1 onion, quartered 1 lemon, halved 2 cups chicken broth or stock Instructions Preheat the Oven: Set the oven to 325°F. Adjust the rack so your turkey will sit in the center of the oven. Make the Herb Butter: In a small bowl, combine softened butter, olive oil, salt, pepper, garlic powder, onion powder, thyme, rosemary, and sage. Mix until smooth. Prepare the Turkey: Pat the turkey dry with paper towels. Gently lift the skin over the breast and spread the herb butter under and over the skin. Tuck wings under and tie legs together with kitchen twine. Stuff & Roast: Place the onion and lemon halves inside the turkey cavity. Set the turkey breast-side up in a roasting pan and pour broth around the bottom. Roast the Turkey: Roast for about 3 hours, basting every 30–45 minutes with pan juices. The turkey is done when the internal temperature reaches 165°F  in the thickest part of the thigh. Rest Before Carving: Remove from the oven, tent with foil, and let rest 20–30 minutes before carving. Serving Suggestions Pair this turkey with my Sweet Potato Casserole  for the perfect mix of savory and sweet. Add Southern Biscuits  to soak up the flavorful gravy. For a crowd, serve alongside Brown Sugar Glazed Ham  for a holiday feast everyone will remember. Tips for a Perfect Turkey Room Temp Butter:  Let your butter soften so it spreads easily. Don’t Over-Baste:  Every 30–45 minutes is plenty — opening the oven too often drops the temperature. Crispy Skin Trick:  For extra-crispy skin, broil for the last 3–5 minutes (watch closely!). Leftovers:  Shred leftover turkey for sandwiches or soups the next day. FAQ Q: How do I keep the turkey juicy? Baste the turkey every 30–45 minutes and roast it at a steady temperature. Let it rest for at least 20–30 minutes before carving so the juices redistribute. Q: Do I have to brine the turkey? Brining is optional, but a saltwater or buttermilk brine adds incredible flavor and tenderness to Southern-style turkey. Q: Can I use a turkey breast instead of a whole turkey? Yes — roasted turkey breast cooks faster and still delivers the same Southern flavors. Q: How do I know when the turkey is done? The internal temperature should reach 165°F  at the thickest part of the breast and thigh. Q: Can I make this recipe ahead? You can season the turkey up to 24 hours ahead. Roast the day of for the best texture. Final Thoughts Southern-Style Holiday Turkey is the kind of centerpiece that brings everyone to the table. Juicy, tender, and deeply seasoned, this turkey delivers classic holiday flavor with a comforting Southern touch. It’s reliable enough for first-time hosts yet impressive enough for special gatherings, making it perfect for Thanksgiving, Christmas, or any festive meal. If you’re looking for a turkey recipe that turns out beautifully golden and flavorful every time, this one is sure to become a holiday tradition your family asks for year after year.

There’s something truly comforting about the smell of Homemade Italian Bread  baking in the oven — golden crust, soft center, and that warm, yeasty aroma that fills the whole kitchen. This simple, no-fuss recipe gives you loaves that are tender inside, slightly crisp on the outside, and perfect for dipping, slicing, or sandwich-making. Whether it’s a cozy weeknight dinner or a big family meal, fresh Italian bread makes every dish taste a little more special. Recipe Card Prep Time:  15 minutes Rise Time:  1 hour Bake Time:  25 minutes Servings:  2 loaves Ingredients 2 ¼ tsp active dry yeast (1 packet) 1 ¼ cups warm water (about 110°F) 2 tsp sugar 1 tsp salt 2 tbsp olive oil (plus more for brushing) 3–3½ cups all-purpose flour Instructions Activate the Yeast: In a large bowl, combine warm water, sugar, and yeast. Let it sit 5–10 minutes, until foamy. Make the Dough: Stir in salt, olive oil, and 2 cups flour. Gradually add more flour until the dough pulls away from the bowl sides. Knead: Turn onto a floured surface and knead about 8 minutes until smooth and elastic. First Rise: Place in a lightly oiled bowl, cover, and let rise for 1 hour (or until doubled). Shape the Loaves: Punch down the dough, divide it in half, and shape into 2 logs. Place on a parchment-lined baking sheet. Second Rise & Bake: Cover for 20–30 minutes while the oven preheats to 400°F. Brush tops with olive oil and bake 20–25 minutes, until golden brown. Cool: Let rest on a wire rack before slicing. Serving Suggestions Pair it with my Homemade Lasagna  — perfect for soaking up every bit of sauce. Serve alongside Italian Meatballs  or Chicken Parmesan  for a true Italian-style dinner. Dip slices into Homemade Marinara Sauce  or pair with Soups & Stews  for a cozy night in. Tips for Perfect Bread Use warm  (not hot) water — too hot kills yeast. Don’t over-flour; slightly sticky dough = soft bread. For a crustier loaf, brush with water before baking and again halfway through. Add garlic or herbs to the dough for flavor variations. FAQ Q: Do I need a stand mixer for this recipe? No, you can knead the dough by hand for 8–10 minutes until smooth and elastic. Q: Why didn’t my bread rise? Your yeast may be old, or the water was too hot or too cold. Water should be around 105–110°F . Q: Can I make this bread ahead of time? Yes — let the dough rise, shape it, then refrigerate overnight. Bake the next day. Q: How do I get the crust golden and crispy? Brush the loaf with water or egg wash and place a baking pan of water on the bottom rack for steam. Q: How long does homemade Italian bread stay fresh? It stays soft for 2–3 days at room temperature. Freeze for up to 3 months. Conclusion This Best Homemade Italian Bread is a wonderful recipe for beginner bakers who want reliable, satisfying results without complicated steps. The dough is simple to work with, forgiving, and bakes up with a beautifully crisp crust and soft interior every time. Whether it’s your first loaf or your fiftieth, this cozy, homemade bread builds confidence and makes baking from scratch feel easy and rewarding.

This Creamy Reuben Soup takes all the flavors of the beloved sandwich — tender corned beef, tangy sauerkraut, Swiss cheese, and creamy broth — and turns them into a comforting bowl of cozy goodness. It’s hearty, savory, and perfect for using up leftover corned beef or serving as a crowd-pleasing soup for chilly days. Cozy up with a bowl of tomato soup and grilled cheese casserole or serve it alongside crack dip and warm garlic herb pull-apart bread for the ultimate comfort meal. Recipe Card Servings:  4–6 | Prep:  10 mins | Cook:  25 mins Estimated Nutritional Info (per serving) Note: actual values vary based on specific ingredients and serving sizes. Calories:  ~370–540 kcal per serving (depends on cream & corned beef amounts) Total Fat:  ~18–37 g Saturated Fat:  varies with dairy choices Protein:  ~30 g+ (from corned beef & cheese) Sodium:  moderate to high — corned beef & sauerkraut contribute the most Carbs:  ~20–30 g (mostly from roux & any added vegetables) Tip:  Pair with hearty sides like rye toast or a bright salad to balance richness. Ingredients 2 tablespoons unsalted butter 1 small onion, finely chopped 2 cloves garlic, minced 2 tablespoons all-purpose flour 3 cups beef broth 1 cup heavy cream (or half-and-half) 2 cups chopped cooked corned beef 1 cup drained sauerkraut 1 ½ cups shredded Swiss cheese 1 teaspoon Dijon mustard ¼ teaspoon black pepper Salt to taste Optional: rye bread croutons or a drizzle of Thousand Island dressing for serving Instructions Sauté the aromatics: In a large pot, melt butter over medium heat. Add onion and cook until soft, about 4–5 minutes . Stir in garlic and cook another 30 seconds . Create the base: Whisk in flour and cook for 1 minute  to form a roux. Gradually whisk in the beef broth until smooth and slightly thickened. Add the cream and flavor: Stir in heavy cream, corned beef, sauerkraut, mustard, pepper, and salt. Bring to a gentle simmer and cook for 10–15 minutes , stirring occasionally. Melt the cheese: Reduce the heat to low and stir in the Swiss cheese until melted and creamy. Serve: Ladle into bowls and top with rye croutons or a small drizzle of Thousand Island dressing for that true Reuben flavor. Tips & Variations For a thicker soup, simmer longer or stir in an extra tablespoon of flour with the butter. Add diced potatoes or cabbage for a heartier texture. Make it ahead — it reheats beautifully the next day as the flavors deepen. FAQ Q: Can I use deli corned beef for this recipe? Yes — diced deli corned beef works perfectly and makes this soup fast and flavorful. Q: What kind of sauerkraut works best? Use drained sauerkraut so the soup stays creamy without becoming too tangy or watery. Q: Can I make this soup ahead of time? Definitely. Reuben soup actually tastes even better the next day as the flavors develop. Q: Can I make it thicker or thinner? To thicken, add more cream cheese or a slurry of cornstarch. To thin, add extra broth or cream. Q: Can I freeze creamy Reuben soup? It’s not ideal — dairy-based soups may separate. Refrigeration is best for up to 4 days. Final Thoughts Creamy Reuben Soup is a comforting, satisfying meal that’s perfect when you want something hearty without a lot of extra work. It’s rich and filling enough to serve as a main dish, yet simple enough for an easy weeknight dinner. This is a great recipe for using up leftover corned beef and turning familiar ingredients into something a little unexpected. Whether you’re serving it with crusty bread, rye toast, or a simple side salad, this soup is one you’ll find yourself craving whenever you want cozy, no-nonsense comfort in a bowl.

This Loaded Potato Soup is thick, creamy, and packed with all your favorite baked potato flavors — smoky bacon, melty cheese, and a hint of garlic. It’s pure comfort in a bowl, perfect for cozy evenings, game days, or holiday gatherings. If you love creamy comfort food, try cheesy potato casserole or cowboy mashed potato casserole next time, or enjoy a classic bowl of chicken and dumplings for extra warmth. Recipe Card Prep Time:  15 minutes Cook Time:  30–35 minutes Total Time:  45–50 minutes Servings:  6–8 servings Ingredients 6 slices of bacon, chopped 1 small onion, finely diced 3 cloves garlic, minced 4 tablespoons unsalted butter ¼ cup all-purpose flour 4 cups chicken broth 3 cups peeled and diced potatoes (Yukon Gold or Russet) 1 cup heavy cream (or half-and-half) 1 cup shredded cheddar cheese ½ cup sour cream Salt and black pepper, to taste Optional: a pinch of smoked paprika or cayenne Toppings: Extra shredded cheese Crumbled bacon Chopped green onions or chives Sour cream or a drizzle of cream Instructions Cook the bacon: In a large pot or Dutch oven, cook the chopped bacon over medium heat until crisp. Remove with a slotted spoon and set aside. Leave about 2 tablespoons  of bacon drippings in the pot. Sauté aromatics: Add diced onion to the pot and cook until softened, about 3–4 minutes . Stir in garlic and cook another 30 seconds . Make the roux: Add butter and let it melt, then whisk in flour. Cook for 1 minute , stirring constantly. Add liquids and potatoes: Gradually whisk in chicken broth until smooth. Add diced potatoes and bring to a gentle simmer. Cook for 15–20 minutes , or until potatoes are tender. Mash and thicken: Use a potato masher to mash some of the potatoes directly in the pot for a creamy texture (leave a few chunks for bite). Add the creamy goodness: Stir in heavy cream, cheese, sour cream, salt, and pepper. Simmer on low until thick and smooth — about 5 minutes . Serve: Ladle into bowls and top with bacon, cheese, and green onions. Serve warm with crusty bread. Tips & Variations Use ham  or sausage  instead of bacon for a twist. Swap in evaporated milk  for a lighter version that’s still creamy. For extra flavor, stir in a bit of ranch seasoning  or hot sauce  before serving. Keeps well for 3–4 days in the fridge — even better the next day! FAQ Q: Can I use russet potatoes or Yukon gold? Both work! Russets make the soup extra creamy, while Yukon gold potatoes give a buttery, smooth texture. Q: How do I make this soup thicker? Mash a few of the potatoes right in the pot, or stir in a cornstarch slurry (1 tablespoon cornstarch + 1 tablespoon water). Q: Can I make this soup in a slow cooker? Yes — cook on LOW for 6–7 hours or HIGH for 3–4 hours, then stir in the cheese, cream, and bacon at the end. Q: What toppings go best with loaded potato soup? Shredded cheddar, bacon, green onions, and a dollop of sour cream make it perfect. Q: Can I freeze this soup? Creamy potato soups don’t freeze well — the dairy can separate. It’s best enjoyed fresh or refrigerated up to 3–4 days. Final Thoughts Loaded Potato Soup is the kind of cozy classic that never disappoints. Creamy, hearty, and packed with comforting flavors, it’s perfect for chilly nights, casual family dinners, or anytime you’re craving something warm and satisfying. Topped with cheese, bacon, and green onions, every bowl feels rich and indulgent while still being simple to make. Whether served as a main dish or alongside crusty bread or a fresh salad, this is a soup you’ll come back to again and again.

There’s nothing quite like the smell of a Slow-Cooked Pork Roast  simmering all day — tender meat, rich juices, and cozy aromas filling the kitchen. This recipe brings together simple ingredients and low-and-slow magic for a meal that practically cooks itself. Seasoned with garlic, herbs, and a hint of brown sugar, this pork roast turns melt-in-your-mouth tender and flavorful. Whether it’s Sunday dinner, a holiday gathering, or meal prep for the week, this dish delivers Southern comfort at its finest. This tender roast pairs perfectly with cowboy mashed potato casserole and green bean almondine . End the meal with a slice of classic hummingbird cake . Recipe Card Prep Time:  15 minutes Cook Time:  6–8 hours Servings:  6–8 Ingredients 3–4 lb boneless pork shoulder (or pork butt) 2 tbsp olive oil 1 tbsp salt 1 tsp black pepper 1 tbsp garlic powder 1 tsp onion powder 1 tsp paprika 2 tbsp brown sugar 1 tsp dried thyme (or fresh sprigs) 1 cup chicken broth 2 tbsp apple cider vinegar 1 onion, sliced 4 garlic cloves, smashed Instructions Sear the Pork: Heat olive oil in a skillet over medium-high heat. Sear pork on all sides until golden brown (about 2–3 minutes per side). Mix the Seasoning: In a small bowl, combine salt, pepper, garlic powder, onion powder, paprika, brown sugar, and thyme. Rub the mixture all over the roast. Slow Cook: Place onion and garlic in the bottom of your slow cooker. Add the pork on top, pour chicken broth and apple cider vinegar around (not over) the meat. Cook Low & Slow: Cover and cook on Low for 8 hours  or High for 4–5 hours , until pork is tender and easily pulls apart. Serve: Transfer the roast to a platter and spoon some of the flavorful juices over the top before serving. Serving Suggestions Serve alongside Southern Biscuits  or Cornbread  to soak up those juices. Add a side of Mashed Potatoes  or Green Bean Almondine  for the perfect Southern meal. Leftovers make incredible pulled-pork sandwiches the next day! Tips for Perfect Pork Roast Use pork shoulder or pork butt  — they’re ideal for slow cooking. For a thicker gravy, whisk 1 tbsp of cornstarch with 2 tbsp of cold water and stir it into the juices at the end. Add chopped carrots or potatoes to make it a full one-pot meal. FAQ Q: Can I use pork loin instead of pork roast? Yes — pork loin works well and cooks a bit faster. Just check the internal temperature to avoid overcooking. Q: What herbs taste best with roasted pork? Rosemary, thyme, sage, oregano, and parsley are classic and pair beautifully with garlic. Q: How do I keep the pork juicy? Sear it before roasting, use a meat thermometer, and let it rest 10 minutes before slicing to retain juices. Q: Can I make this recipe ahead of time? Yes — you can season and prep the pork up to 24 hours in advance and roast when ready. Q: What sides go well with garlic herb pork roast? Mashed potatoes , roasted vegetables, green beans, rice pilaf, or Loaded Baked Potato Skins  pair deliciously. Final Thoughts Slow-Cooked Pork Roast with Garlic & Herbs is the kind of comforting, no-fuss meal that fills the house with incredible aroma and delivers tender, flavorful results every time. The long, gentle cooking makes the pork irresistibly juicy while the garlic and herbs infuse every bite with rich, savory depth. Perfect for cozy family dinners, Sunday meals, or effortless entertaining, this roast pairs beautifully with potatoes, vegetables, or crusty bread. If you’re looking for a reliable, hearty main dish that feels special with minimal effort, this slow-cooked pork roast is one you’ll turn to again and again.

Simple, crisp, and full of color — this Classic Southern Garden Salad  is the perfect side dish for any meal. With fresh greens, juicy tomatoes, cucumbers, and a sprinkle of cheese, it’s light enough for summer but fits right in at a Sunday dinner table. Tossed in your favorite dressing or homemade vinaigrette, it’s the go-to salad that adds freshness to all your cozy comfort meals. Brighten up your meal with creamy coleslaw or apple pecan salad with maple dressing , or keep it simple with a classic Caesar salad . Recipe Card Prep Time:  10 minutes Servings:  4–6 Ingredients 6 cups mixed greens (Romaine, iceberg, or spring mix) 1 cup grape tomatoes, halved 1 cucumber, sliced ½ cup shredded carrots ¼ red onion, thinly sliced ½ cup shredded cheddar or mozzarella cheese Croutons for topping Your favorite dressing (Ranch, Italian, or vinaigrette) Instructions In a large salad bowl, combine greens, tomatoes, cucumbers, carrots, and onion. Sprinkle with cheese and toss gently. Just before serving, add croutons and drizzle with dressing. Serving Suggestions Pairs beautifully with Slow-Cooked Pork Roast  or Southern Fried Chicken . Serve alongside Lasagna  or Italian Bread  for a lighter touch to a hearty meal. FAQ What ingredients are typically in a Southern garden salad? A classic Southern salad usually includes crisp lettuce, tomatoes, cucumbers, onions, shredded cheese, and crunchy croutons — simple, fresh, and full of flavor. Can I add extra toppings? Absolutely! Hard-boiled eggs, bacon bits, shredded carrots, radishes, or diced ham are all popular Southern add-ins. How do I keep the salad from getting soggy? Use cold, dry lettuce and avoid adding dressing until right before serving. Keeping the ingredients chilled also helps maintain crispness. Final Thoughts This Classic Southern Garden Salad isn’t just fresh and flavorful — it’s also perfect for meal prep. Chop the vegetables ahead of time and store them in airtight containers, keeping heartier veggies separate from delicate greens for maximum freshness. When you’re ready to serve, simply toss everything together and add dressing just before eating. It’s an easy, stress-free way to keep crisp, wholesome salads ready all week long.