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.