Copycat Pasta Fagioli Soup

 

Ingredients

2 celery stalks, chopped
1 onion, chopped
2 medium tomatoes, peeled and chopped
1 can of cannellini beans, with the liquid
1 tbsp olive oil
3 garlic cloves, minced
2 tsp dried parsley
1 tsp Italian seasoning
¼ tsp crushed red pepper flakes
8 ounces of tomato sauce
14 ½ ounces chicken broth
Salt and pepper to taste

1 cup uncooked spinach pasta
How to Make Copycat Pasta Fagioli Soup
FIRST STEP:
In a large saucepan or dutch oven, heat the olive oil and add in the celery and onions

Cook until onions are translucent

SECOND STEP:
Add in the seasonings and cook for 5 minutes

Add the tomato sauce, the chicken broth and tomatoes and simmer for 15 minutes

THIRD STEP:
Add pasta and cook for 15 minutes or until pasta is al dente

Add the can of beans with juice, stir to combine and heat through

FOURTH STEP:
Sprinkle with grated parmesan cheese before serving

Can be served with bread sticks or a crusty slice of bread.

FIFTH STEP:
Pasta can also be cooked separately and placed in the bowl prior to the soup, this will prevent soggy mushy pasta in the leftovers.

Serve with a sandwich, roasted vegetables or any type of salad.

Enjoy!

APPLE SLAB PIE: The Ultimate Crowd-Pleasing Dessert

 

WHY YOU NEED THIS RECIPE

✅ Feeds 12+ people (perfect for holidays & potlucks)
✅ Easier than round pies (no fussy crimping!)
✅ Customizable toppings (à la mode, caramel drizzle, or cheddar cheese for tradition!)

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📏 INGREDIENTS (10x15" jelly roll pan)

✅ The Crust

• 3 cups flour

• 1 tbsp sugar

• 1 tsp salt

• 1 cup cold butter, cubed

• 6-8 tbsp ice water

✅ The Filling

• 8-10 apples (mix of Granny Smith & Honeycrisp), peeled & thinly sliced

• ¾ cup brown sugar

• ¼ cup granulated sugar

• 3 tbsp cornstarch

• 2 tsp cinnamon

• ½ tsp nutmeg

• 1 tbsp lemon juice

• 2 tbsp butter, diced

✅ The Finish

• 1 egg (for egg wash)

• Coarse sugar (for sprinkling)

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👩🍳 STEP-BY-STEP

1. Make the Crust

1. Pulse flour, sugar, salt, and butter in a food processor until crumbly.

2. Add ice water 1 tbsp at a time until dough forms.

3. Divide in two (⅔ for bottom, ⅓ for top), chill 30 mins.

2. Prep the Filling

• Toss apples, sugars, cornstarch, spices, and lemon juice in a large bowl.

3. Assemble the Slab

1. Roll out the larger dough piece to fit the pan (hang slightly over edges).

2. Add filling, dot with butter.

3. Roll out top crust, lay over apples. Crimp edges, cut vents.

4. Brush with egg wash, sprinkle with sugar.

4. Bake to Golden Perfection

• Bake at 375°F (190°C) for 45-55 mins until bubbly and golden.

• Cool 1 hour before slicing into squares.

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💡 PRO TIPS

🔸 Save time? Use store-bought pie crust (2 boxes).
🔸 Extra flavor? Add 1 tsp vanilla or ½ cup caramel to filling.
🔸 Make ahead? Assemble (unbaked) and refrigerate overnight.

Cheesesteak Eggrolls

 

These Philly Cheesesteak Egg Rolls are a delicious twist on the classic sandwich. They are easy to make and packed with flavor! The egg rolls are filled with a delicious mix of steak, onion, peppers, and cheese. The outside is a crispy golden brown and the inside is warm and melty.

Ingredients ( Servings 8 )
8 Egg Roll wrappers
8 Slices provolone cheese
1 lb. Steak strips cut into small cubes

1 Green pepper diced
1 Onion diced
1 Tbsp. Olive oil
1 Large egg beaten

McCormick Montreal steak seasoning
Vegetable oil for frying
How To Make Cheesesteak Eggrolls
Heat the olive oil in a skillet over medium high heat on the stove.
Add the steak, onion and peppers to the skillet, and saute until the beef is cooked through, and the vegetables have softened.
Mix in the steak seasoning to taste and drain any excess fat. Let the meat mixture cool for a bit.
Lay the egg roll wrappers on a flat surface, and brush all of the outside edges with the beaten egg.
Place a layer of the meat mixture down the center of each wrapper, avoiding the edges.
Top the filling in each wrapper with a piece of cheese folded in half.
Fold in the sides of each egg roll wrapper, and then fold up the bottom and roll the wrapper around the filling, sealing it closed by folding down the top edge to form a pocket.
Heat several inches of vegetable oil in a high sided skillet or wok over medium high heat on the stove.
Fry the egg rolls until golden brown and crispy on all sides. Drain on a paper towel lined plate before serving.

Brought these to the summer potluck and three people followed

 

These slow cooker summer potluck crispy cheese potato rounds are the kind of low-effort, high-reward side dish that disappears fast. Thick-sliced russet potatoes hold their shape beautifully in the slow cooker, turning tender inside while the cheese creates a rich, savory coating that can be crisped at the end for those irresistible browned edges. With just five main ingredients, this recipe is practical for busy cookouts, family gatherings, and any time you need a crowd-pleasing potato dish that travels well.

Serve these potato rounds alongside grilled burgers, barbecue chicken, pulled pork, bratwurst, or simple roasted vegetables. They also work nicely on a potluck table with coleslaw, baked beans, fresh watermelon, or a crisp green salad, since the creamy potatoes and salty cheese pair especially well with bright, fresh summer sides.

5-Ingredient Slow Cooker Summer Potluck Crispy Cheese Potato Rounds

Servings: 8

Finished plated cheesy potato rounds

Finished plated cheesy potato rounds

Ingredients

2 1/2 pounds thick-sliced Blazer Russet potatoes, cut into 1/2-inch rounds

2 tablespoons olive oil

1 1/2 teaspoons kosher salt

1 teaspoon black pepper

2 1/2 cups shredded sharp cheddar cheese

Main ingredients for cheesy potato rounds

Main ingredients for cheesy potato rounds

Directions

1. Wash and dry the russet potatoes, then slice them into even 1/2-inch rounds so they cook at the same rate. In a large bowl, toss the potato rounds with the olive oil, salt, and black pepper until evenly coated.

Seasoned potato rounds in a mixing bowl

Seasoned potato rounds in a mixing bowl

2. Lightly coat the inside of the slow cooker with a bit of oil if needed. Layer the potato rounds in overlapping rows, sprinkling some of the cheddar cheese between layers and over the top until everything is used.

Layered potatoes and cheese in a slow cooker

Layered potatoes and cheese in a slow cooker

3. Cover and cook on low for 4 to 5 hours or on high for 2 to 3 hours, until the potatoes are tender when pierced with a knife and the cheese is fully melted.

Tender cooked cheesy potatoes in the slow cooker

Tender cooked cheesy potatoes in the slow cooker

4. For crispier edges, carefully transfer the cooked potato rounds to a foil-lined baking sheet and broil for 2 to 4 minutes, just until the cheese turns golden and the edges begin to brown. Watch closely to prevent burning.

Cheesy potato rounds crisping under the broiler

Cheesy potato rounds crisping under the broiler

5. Transfer to a serving platter and serve hot or warm for a potluck-friendly side dish.

Plated crispy cheese potato rounds ready to serve

Plated crispy cheese potato rounds ready to serve

Variations & Tips

Add onion flavor: Thinly slice a small onion and tuck the slices between the layers of potatoes for extra sweetness and savory depth without changing the easy style of the dish.

Try another cheese: Sharp cheddar gives the boldest flavor, but Monterey Jack, pepper Jack, or a cheddar-Mozzarella blend will melt well and create a slightly different finish.

Make-ahead tip: You can slice the potatoes a few hours ahead and keep them in cold water, then dry them thoroughly before seasoning. This helps streamline prep before a cookout or potluck.

For the best crisp edges: The slow cooker makes the potatoes tender, but the quick broil is what gives them that craveable crisp-cheese finish. Do not skip that step if texture is your priority.

Keep them warm for serving: If you're taking these to a gathering, leave them in the warm slow cooker setting until just before serving, then broil in batches if needed once you arrive, provided you have oven access.

My neighbor brought these to our garden club meeting and everyone demanded the recipe. So simple it almost feels like cheating.

 

These oven baked 3-ingredients crispy potato stackers are the exact ones my neighbor walked into our garden club meeting with, still warm on a white platter. They disappeared in minutes and everyone was hovering, waiting for the last one, so of course we all begged for the recipe. When she told us it was literally just potatoes, butter, and salt, we all kind of laughed because it felt like cheating.

But that’s the magic: thinly sliced potatoes, stacked in a muffin pan, baked until the edges are golden and flaky. They look fancy enough for a party, but they’re easy enough to throw together on a weeknight after work.

Warm crispy potato stackers on a white platter

Warm crispy potato stackers on a white platter

Serve these crispy potato stackers piled onto a simple white platter so those golden, ruffled edges really show off. They’re perfect next to roasted chicken, steak, or grilled salmon, but they also shine on a brunch table with eggs and a big green salad.

I like to put out a little bowl of sour cream or Greek yogurt and some chopped herbs so people can dress them up if they want. They reheat well in the oven or air fryer, so you can make them ahead for holidays or potlucks and just crisp them back up right before serving.

Oven Baked 3-Ingredient Crispy Potato Stackers

Servings: 12 stackers (about 4 servings)

Ingredients

2 pounds Yukon Gold potatoes, scrubbed

6 tablespoons unsalted butter, melted

1 teaspoon fine sea salt, plus more to taste

Directions

Preheat your oven to 400°F (200°C). Lightly grease a standard 12-cup muffin tin with a bit of the melted butter or a neutral cooking spray so the potatoes don’t stick.

Greased muffin tin ready for potato stacks

Greased muffin tin ready for potato stacks

Scrub the potatoes well under cool running water and pat them completely dry with a clean kitchen towel. There’s no need to peel them; the skins help with texture and color.

Using a mandoline or a very sharp knife, slice the potatoes into very thin rounds, about 1/16 inch thick (as thin as you can comfortably and safely manage). Try to keep the slices roughly the same thickness so they cook evenly.

Thin potato slices on a cutting board

Thin potato slices on a cutting board

Place the potato slices in a large mixing bowl. Drizzle the melted butter over the potatoes and sprinkle with the salt. Toss gently with clean hands or tongs until every slice is lightly coated and the salt is distributed. If any slices are stuck together, separate them so the butter can get in between.

Divide the potato slices among the 12 muffin cups, stacking the slices neatly into little piles. Fill each cup almost to the top; the potatoes will shrink as they bake. Lightly press down on each stack with your fingers to help them settle into the cups.

Potato slices stacked in muffin tin cups

Potato slices stacked in muffin tin cups

Spoon any butter left in the bowl over the tops of the stacks so the top edges get extra crispy in the oven.

Bake on the middle rack for 35–45 minutes, or until the potatoes are tender all the way through and the edges are deeply golden and crisp. If your oven has hot spots, rotate the pan halfway through baking for even browning.

Golden potato stackers fresh from the oven

Golden potato stackers fresh from the oven

Let the potato stackers cool in the pan for about 5 minutes so they can firm up slightly. Then run a small offset spatula or butter knife around the edges of each cup and gently lift the stacks out onto a serving platter.

Taste and sprinkle with a pinch more salt if needed. Serve hot or warm so the edges stay flaky and crisp.

Variations & Tips

You can dress these up a little without losing the simple, almost-cheating vibe. For a garlic version, stir 1–2 finely minced garlic cloves or 1/2 teaspoon garlic powder into the melted butter before tossing with the potatoes. For a cheesy twist, sprinkle a teaspoon of finely grated Parmesan between a few layers of potatoes in each muffin cup, or just on top for the last 10 minutes of baking.

Potato stacker topped with herbs and sour cream

Potato stacker topped with herbs and sour cream

If you like herbs, add 1–2 teaspoons of dried thyme, rosemary, or Italian seasoning to the butter, or shower the finished stacks with fresh chopped parsley or chives. To make them dairy-free, swap the butter for olive oil or a neutral oil with a high smoke point, keeping in mind they may brown a bit faster.

For meal prep, you can slice and butter the potatoes a few hours ahead and keep them covered in the fridge, then stack and bake when you’re ready; just work quickly so the slices don’t discolor, and don’t soak them in water or they’ll lose the starch that helps them stick together.

Food safety notes: Always wash and scrub potatoes well to remove dirt and any surface bacteria. Discard any potatoes that are very soft, moldy, or have a strong off-odor. If your potatoes have green patches or large sprouts, cut those away generously or discard the potato, as the green parts can be bitter. Use a mandoline with the hand guard or a cut-resistant glove, and keep fingers tucked if using a knife to avoid injury. Store leftover stackers in an airtight container in the refrigerator and reheat thoroughly in a hot oven or air fryer until steaming in the center before serving.

Chef’s Clever Hack for Perfectly Peeled Hard-Boiled Eggs

 

Is peeling hard-boiled eggs becoming too much for you? You have company! Although hard-boiled eggs are a healthy and adaptable food, cracking open their shells may be an annoyance. Prepare to be delighted if you’ve ever had to deal with a jumbled mass of cracked eggshells. French celebrity chef, cookbook author, and TV host Jacques Pépin is here with a secret weapon that will change the way you cook forever. If you want to peel eggs like a pro, try this easy approach.

Eggs that have been hard-boiled may be a major nuisance to peel. As if acting independently, the shells adhere tenaciously to the egg white. The moment you try to peel them, they rip apart, producing a disgusting mush. Have no worry, however; Jacques Pépin has rescued the day with a fantastic plan.

One little tweak to your cooking method yields flawlessly peeled hard-boiled eggs every time. Jacques Pépin suggests poking a tiny hole in the eggshell’s broad side before dropping it into boiling water, rather than blindly hoping for the best. Yeah, it’s really that easy!

original author: Claire Low

You may slowly release the air pocket within an egg as it cooks by making a tiny hole in its shell. When peeling hard-boiled eggs, this apparently little change makes all the difference. The egg white may stick tenaciously to the shell due to the retained air, which makes clean peeling a genuine task. The egg, however, almost falls out of its shell as the air pocket is freed.

Curious about the best way to create that little hole in the eggshell without breaking it into a thousand pieces? Rest assured, no specialized gear or tools will be required. You can get the job done with only a simple pin or thumbtack. To crack an egg, just hold it firmly and pierce a tiny hole at the broad end of the shell. To avoid damaging the egg’s structure, make sure the hole is just big enough to let air out. When it comes to Jacques Pépin’s hack, stability is key.

After the eggshell has been cracked open, it may be prepared for its steaming bath. To cook it, just add it to a saucepan of boiling water and follow the instructions for hard-boiled eggs. Because the air pocket in the egg dissolves while it cooks, peeling the egg is a breeze when you’re ready to eat it.

image credit: Getty Images, uploaded by GI8

This method’s greatest strength is that it calls for neither expertise nor specialized tools. No matter how much or how little experience you have in the kitchen, everyone can do it. It’s a lifesaver for those mornings when you’re pressed for time but still want a nutritious meal or snack.

Envision the joy of delicately removing the shell of a hard-boiled egg to reveal its perfectly round, silky white. Put an end to those troublesome and unpleasant peeling sessions. Perfectly peeled eggs are within your reach with this trick from Jacques Pépin.

Besides being a lifesaver in the kitchen, this technique also imparts some culinary knowledge. Thanks to his extensive experience in the kitchen, Jacques Pépin understands how to make meal preparation a pleasure and a breeze. 

If you’ve ever dreaded peeling hard-boiled eggs, then you should keep in mind Jacques Pépin’s simple yet effective tip the next time you do it. A once-frustrating process might become a breeze with the help of a little hole in the eggshell. Salads, munchies, and breakfasts as you know them will change forever.

Enjoy!

Recipe for fluffy Japanese pancakes

 

Because of its lightness and fluffiness, fluffy Japanese pancakes have become very famous all over. Mostly, this pancake is an egg-based recipe. A few pointers help to explain souffle pancake fluffiness. One cooks at low heat steadily and slowly. Moreover, covering the pan helps to retain moisture within. Another advice is on correctly beating the egg whites. Neither over nor underbeat the egg whites. Although some go through trial and error trying to get the pancake flawless, it is all well worth it.

Parts:

Two egg yolks, one tablespoons milk, one half teaspoon vanilla essence, one half teaspoon baking powder
One half cup cake flour; three egg whites; one fourth tsp cream of tartar; two tablespoons granulated sugar; vegetable oil

Directions:

In a mixing dish add two egg yolks, one tablespoon milk, and one half teaspoon vanilla essence.
Whisk until mixture thickens.
Into the basin sift baking powder and cake flour.
Whisk the ingredients until well blended.
Sort aside.

Add one fourth teaspoon cream of tartar and three egg whites.
Whisk steadily until it becomes light white.

Add the grained sugar gradually while still whirling the mixture.
Whisk until stiff peaks form.
Add gradually to the egg yolk mixture from past.
Turn some of the egg white mixture to the egg yolk mixture.
Mix gently until completely blended.
Slide mixture into a piping bag.

Over low heat, preheat pan for two to three minutes.
grease using vegetable oil.
On the pan, pipe three inches tall and three inches wide from the mixture three times.
Cook the pan covered for six to seven minutes.
Six to seven minutes later, gently raise the pancake to see if the bottom got golden brown. Then very softly turn on the opposite side.
Once again cover the pan and simmer for 4 to 5 minutes.
Look on the opposite side; have they become golden brown?
Present on a platter.
Display and savor!

Suggestions and advice:

Present among recently cut fruits such blueberries, kiwis, and strawberries.

Drizzle with maple or honey syrup; sprinkle with powdered sugar.