Homemade Chicken Noodle Soup | Supper Plate Blog

Homemade Chicken Noodle Soup – Supper Plate Blog

This is the kind of chicken noodle soup, you sometimes hope to have a sick day alone at home for I guess. So it’s better sense to make it and make it up with a hearty late lunch/early dinner; like a ham steak with some boiled veggie combo and sparkling water and warm Italian bread rolls and this! Maybe also mashed potatoes and butter and gravy — I don’t know: I take my chicken noodle soup first course very seriously when I have a good recipe for it available. Just a thought.

Loaded Potato Dip

Roast 'n Relish

This dip is one of those things that we seem to always have in the house! I actually had some leftover baked potatoes from earlier in the week, and when I was trying to brainstorm a party app, I knew this would be on point. Who doesn’t love creamy mashed potatoes topped with melted cheese and bacon? Right? Perfect and super easy!


  • 4 baked potatoes, skins removed and mashed
  • 4 ounces sour cream
  • 4 ounces cream cheese, room temperature
  • 2 tablespoons butter, melted
  • 1/4 cup milk, warmed
  • 1 cup shredded sharp cheddar cheese
  • 4 strips of bacon, cooked till crispy and chopped
  • 2 green onions, green tops cut thinly


Preheat oven to 350 degrees.

In a mixing bowl, combine mashed potatoes, sour cream, cream cheese, butter, and warmed milk. Stir until combined. (adjust seasoning, milk or cheese/sour cream if needed at this point.)

Layer potato mixture into a…

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Pork Chop Surprise

How I Cook — by Graham Stewart

E3213AAA-81D2-4E1B-A6FB-B1C8A8FC486033A4D7F0-1A78-4623-BBA0-DDF53FBD91DAF18A501A-35F5-44BB-B831-E09C572A43B0What’s the surprise with these pork chops? I am keeping it super simple with them. Normally I play around with what I am cooking. Our son Ian’s birthday supper is tomorrow so I am saving my playing till then. Tonight it’s just potato wedges, pork chops and a salad. Still this is a good supper and the chops are a little different. I have cooked pork chops this way for years, they cook quickly and since I like pork, taste great. I cut my own loin chops when I buy a whole pork loin. Mine are 1 inch thick, the thin ones from the supermarket won’t work for this. If you have a butcher it’s easy to get 1 inch thick chops. Some supermarkets will cut them for you also. The reason I am using corn starch in this recipe is because it forms a crust and seals the moisture…

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Ham & Bow Tie Bake

I’m still up to my eyeballs in ham. I made that crockpot beer ham a few weeks ago and have turned it into three different dishes—but I still have ham leftover.

And that was a small, 3 pound ham, too!

If you made a ham for Thanksgiving, you’re probably swimming in ham slices as well. Luckily for you, I got you covered with how you can use it up. If you chop up a cup or so of ham, you’ve got endless possibilities. Breakfast, lunch, dinner—you name it.

This recipe came from one of my first recipe boxes I filled up with transcribed recipes. I’m pretty sure it was from a Taste of Home booklet or something similar, it’s got easy-casserole-esquee recipe written all over it. I love a good dump and bake dish. Ham, cheese, alfredo sauce, some veggies and pasta—that’s all you need for a great casserole.


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Sylvia’s Irish Cream Cheesecake with a Cookie Crust

The New Vintage Kitchen

People love pie, but they adore cheesecake, at least most of us. The cheesecake on a dessert buffet is often the first attacked, and I think a lot of people are drawn to this creamy delight because it is not as sweet as some desserts.

Also, the toppings on a cheesecake look really inviting!

There’s nothing at all wrong with a plain cheesecake, or adorned with a few berries or sauce. But with just a little twist, swapping out Irish cream liquor for the heavy cream in the recipe, you have a delightful variation. It doesn’t scream Irish cream, but tastes like a really special cheesecake. If you don’t tell them, they probably won’t guess your “secret ingredient.”

Our extended family loves cheesecake, probably more than pie or cake. So, at the holidays, it is always a feature on the dessert table. I realized this one Easter when I had…

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