Roasted garlic au gratin potatoes, perfect side for the holidays if you don’t want to make mac & cheese! Full recipe below Ingredients - 8 russet potatoes, thinly sliced - 1/2 medium onion, diced - 2 garlic heads, roasted - 4 oz pancetta - 2 tbsp butter - 3 tbsp flour - 2 cups half and half - 7 oz guyere cheese, shredded - 7 oz smoked Gouda, shredded - 7 oz montamore cheddar, shredded (or Parmesan) - 1 tsp garlic powder (add more or less for all seasonings) - 1 tsp onion powder - 1 tsp smoked paprika - 1 tsp dried thyme - Salt and pepper to taste Instructions Instructions: - Preheat your oven to 400°F (200°C) - Slice the top off the garlic bulb, drizzle with olive oil, season with salt & pepper, wrap in foil, and roast for about 40 minutes until soft and caramelized. Once cooled, squeeze the roasted garlic out of the cloves and mash it with a fork. Set aside. - Wash and peel the potatoes. Slice them thinly (about 1/8-inch thick). Place the sliced potatoes in a bowl of cold water to prevent browning. - In a saucepan,on medium heat add pancetta. Cook until slightly crispy then remove from pan. - Add butter to remaining grease from pancetta, diced onions, and sauté until translucent. Add flour and whisk until flour is cooked. - Pour in the half and half, stirring to combine. Add roasted garlic paste, mix until combined. Bring to a simmer, add seasonings, and cook for 10-15 minutes. - Stir in the cheeses until melted and smooth. Season with salt and pepper to taste. - Grease a 9x13-inch baking dish with butter or cooking spray. Layer the sliced potatoes evenly in the dish, slightly overlapping. Pour the creamy sauce over the potatoes and spread to make sure it evenly coated - Cover the dish tightly with aluminum foil and bake 320F (160C) for 50-90 minutes, until the potatoes are tender when pierced with a fork. - Remove the foil and bake uncovered on broil for 3-5 minutes or until top is golden and bubbly • • #recipes #augratin #scallopedpotatoes #dinnerideas #fyp #creatorsearchinsights

Lasagna soup 🧄🤍🍲comfort in a bowl. Full recipe below! Ingredients: - 1 lb (450g) 85% lean ground beef - 1/2 pound hot Italian sausage - 1 medium onion, diced - 6 cloves garlic, minced - 1 (24 oz) can tomato sauce - 1 (15 oz) can fire roasted tomatoes - 1 (4 oz) can tomato paste - 5 cups chicken or beef broth - 1 tsp chicken bouillon base - 2/3 cup heavy cream - 2 tsp Calabrian peppers (optional) - 2 tsp dried oregano - 2 tsp dried basil - 1 tsp complete seasoning - 1 tsp dried thyme - 8 oz (about 1 ½ cups) uncooked lasagna noodles, broken into pieces - Salt and pepper to taste - 2 tbsp olive oil - 1 ½ cups ricotta cheese (or cottage cheese) - 1 cup shredded mozzarella cheese - 1/2 cup grated Parmesan cheese - Fresh basil or parsley for garnish (optional) Instructions - In a large pot or Dutch oven, heat the olive oil and oil from Calabrian pepper over medium heat. Add the ground beef, ground sausage, and cook, breaking it apart with a spoon. Add seasonings and cook until browned, about 5-7 minutes. - In the same pot, add the diced onion, diced carrots and sauté until softened, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds, until fragrant. Add tomatoes paste, stir until combined, and cook until deepened in color. Add Calabrian peppers and stir until combined - Add the chicken broth, stir to incorporate. Stir in the roasted diced tomatoes and tomato sauce, Mix to combine. Add chicken bouillon base, seasonings and salt and pepper to taste. - Bring the soup to a boil, then reduce the heat to medium low and let it simmer for 10 minutes to allow the flavors to meld together. - Add the broken lasagna noodles to the soup. Stir well and let it simmer for 10-12 minutes, or until the noodles are cooked al dente. Add heavy cream, ricotta mixture, fresh herbs (basil, parsley) Parmesan cheese, mozzarella cheese and stir until well combined Ricotta mixture - In a medium mixing bowl, combine the ricotta, Boursin garlic and chive cheese, parsley shredded mozzarella, and grated Parmesan in a bowl. Season with a pinch of salt and pepper. • • • #lasagnasoup #soup #dinnerideas #easyrecipes #fyp#fypeatorsearchinsights #creatorsearchinsights

Chicken broccoli cheddar soup 🧀🥦🍂 felt a breeze outside so it’s finally soup season! Full recipe below Ingredients - 2 tablespoons olive oil - 1 medium onion diced - 5 garlic cloves, minced - 1 shallot, minced - 3 carrots, shredded - 4 slices bacon, diced - 4oz diced pancetta - 2 cups chicken broth - 1 cup whole milk - 1 cup heavy cream - 2 chicken breast, butterflied & shredded - 4 cups broccoli florets, chopped - 2 cups shredded cheddar cheese - 2 tsp dried thyme - 2 tsp garlic powder - 2 tsp onion powder - 1 packet of sazon - Salt and pepper to taste - 3 tbsp all-purpose flour - 2 tbsp butter Instructions - In a large pan on medium high heat add olive oil and seasoned chicken breast. Cook for 4 minutes on each side. Pour in chicken stock, cover and cook until done and tender enough to shred. Shred chicken and sit aside - Add bacon and pancetta to large pot, cook until done remove from the pot. In the remaining grease add diced onion and cook until it becomes translucent, about 3-4 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant. - Add butter, flour, and mix until well combined. Pour in chicken broth, stir until combined. Add the carrots, and broccoli. Cook for about 5 minutes, stirring occasionally. Reduce heat to a simmer and cook until the vegetables are tender, about 10-15 minutes - Pour in milk, heavy cream, same seasonings from the chicken and mix until well combined. Add shredded chicken, cheddar cheese, bacon, and pancetta . Stir until well combined taste and adjust seasoning as needed with more salt and pepper. • • #broccolicheddarsoup #dinnerideas #chickensoup #soupseason #falldinner #fyp #recipes

brown butter chocolate chip cookies 🍪✨🤎 full recipe and instructions below! ⬇️ Ingredients 1 1/4 cups flour 3/4 cups brown sugar 1/2 cup granulated sugar 1 egg 1/2 cup + 1 tbsp butter (melted, browned) 1/2 salt 1 tsp vanilla extract 1/2 tsp baking soda 1 tsp corn starch Instructions * In a medium saucepan, melt the butter over medium heat. Continue cooking the butter, stirring frequently, until it turns a golden brown color and develops a nutty aroma. Once browned, immediately remove from heat and let it cool for 10-15 minutes. * In a mixing bowl, whisk together the flour, baking soda, cornstarch and salt. Set aside. * In a large mixing bowl, combine the granulated sugar, brown sugar, and brown butter. Mix until well combined and smooth. Add the vanilla and egg to the mixture and beat until smooth and creamy. Gradually add the dry flour mixture into the wet ingredients, mixing until just combined. Fold in the chocolate chips until evenly distributed throughout the dough be careful not to over mix * Cover and chill dough in the refrigerator for 2 hours minimum, 5 hours to overnight for best results. * Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. * Scoop rounded tablespoons of dough and place them on the prepared baking sheets, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. * Remove from the oven and let the cookies cool on the baking sheet for 5 minutes or until set then enjoy! • • #brownbuttercookie #chocolatechipcookies #cookierecipe #baking #cookies #recipes #fyp

Chai apple pie brioche 🍁🍎 Recipe below ⬇️ Ingredients Buns 4 1/2 cups bread or AP flour 1/2 cup sugar 1 egg and 1 yolk 1 1/4 cup milk 2 1/4 tsp yeast 2 tbsp softened butter Custard 3 egg yolks 1/3 cup sugar 1/4 cup cornstarch 1 cup milk 1 tbsp vanilla extract 1 tsp cinnamon 1 chai tea bag Apple pie filling 3 apples diced 1/2 sugar 1/2 brown sugar Cornstarch slurry 1. In a large mixing bowl combine flour, sugar, eggs, yeast mixture and mix until well combined and a shaggy dough texture. Transfer dough to floured surface and knead for 2 minutes. Add softened butter and knead dough for 8-10 minutes. Place dough into a greased bowl and let it rise for 60-90 minutes or until doubled in size. After the dough has doubled in size divide dough into equal sized balls, place onto a parchment lined baking sheet and let it rest for an additional 35-40 minutes. Once rested used spoon or hands to create a well. Fill with custard, top with apple pie filling, crumble and brush egg wash over the sides of the buns. Place in preheated oven at 400F/220C and for 20-22 minutes or until golden brown. Once finished baking dust with powdered sugar, glaze, and enjoy! Custard 1. In a sauce pan on medium high heat bring milk to a bowl, add chai tea bag, cinnamon and let it simmer for 3-5 minutes. In a small bowl add in egg yolks, sugar, cornstarch and mix until fluffy and lighted in color. Add a little warm milk to egg mixture and whisk until eggs are tempered. Add mixture to the milk and whisk until thickened. Remove pan from heat add butter and set aside to cool. • • #applepie #chai #fallbaking #briochebuns #fallrecipes #fyp