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An easy to make, a minestrone soup recipe that tastes 1000 times better than the Olive Garden's version! My minestrone soup is loaded with good for you veggies, like spinach and zucchini. It's also protein packed with red kidney beans and great northern beans. You'll be full for hours from this healthy, nutritious soup!

Homemade Minestrone Soup (Slow Cooker)

(14.5 oz) diced tomatoes

tomato paste

sun-dried tomato pesto (homemade or store-bought)

rind

vegetable stock

water

carrots, diced

celery, diced

white onion, diced

oregano

rosemary (or 1/2 teaspoon dried)

bay leaves

salt and pepper

(15 oz) red kidney beans, drained and rinsed

(15 oz) great northern beans, drained and rinsed

zucchini, diced

tubular (ditalini) pasta

green beans, thawed

baby spinach, chopped

Parmesan cheese,

Add the diced tomatoes, tomato paste, tomato pesto,...

Add the diced tomatoes, tomato paste, tomato pesto, parmesan rind, vegetable stock, water, carrots, celery, onions, garlic, oregano, rosemary, and bay leaves to a slow cooker. Season with salt and pepper to taste and cook on low heat 6-8 hours or high 3-4 hours.

Add in red kidney beans, great northern beans,...

Add in red kidney beans, great northern beans, zucchini, and pasta and cook on high heat for an additional 20- 25 minutes until pasta is tender. Stir in the spinach and green beans and cook for an additional 5 minutes until heated through. Serve warm topped with parmesan cheese and garlic toasts.

3 Ingredient Soft-Baked Peanut Butter Cookies for Dogs

oat flour

pumpkin

peanut butter

Combine oat flour, pumpkin puree, and peanut butter in a large bowl or food processor and mix until combined.

Roll the dough into balls with your hands (you can lightly oil them to avoid a sticky mess) then use the tines of a fork to gently press in the classic peanut butter cookie crosshatch pattern.

Bake for 20 minutes or until just starting to brown on the edges. A longer baking time will make for a crisper cookie, a shorter time for a softer one.

Grandma’s Chicken and Sliders is a heartwarming rich and delicious recipe with homemade chicken broth, hearty dumplings and roasted chicken.

Grandma's Chicken and Sliders

Savory Herb Roasted Whole Chicken recipe

olive oil

celery (chopped)

onions (small chopped)

carrot (chopped)

garlic (chopped)

Pan drippings/juice from roasted chicken (approximately)

chicken stock ((homemade, boxed, canned, gluten-free or bouillon, etc.))

paprika

salt and pepper (to taste)

all-purpose regular flour

egg (beaten)

chicken

Follow our Recipe for Savory Herb Roasted Whole Chicken. https://www.hwcmagazine.com/recipe/savory-herbed-roasted-whole-chicken/

Remove your Savory Herb Roasted Whole Chicken from the pan and tent with Aluminum foil to keep warm. (Reserve all those delectable juices in the pan from the roasted chicken for the chicken broth gravy for the sliders)

ROASTING THE CHICKEN

In a large pot place olive oil, chopped celery, onions, carrots, garlic, salt and pepper and cook until slightly translucent and soft. (If you wanted to you could have slow cooked your vegetables with the roasted chicken in the oven and this is nice as well)

Add reserved juice from your Savory Herb Whole Roasted Chicken, additional chicken broth, bay leaves, paprika and salt and pepper to taste and bring to a boil. Then reduce and simmer for 1/2 hour.

Strain and remove all vegetables and bay leaves from broth and bring broth back up to a boil

Add sliders to broth (recipe below)

CHICKEN BROTH GRAVY FOR SLIDERS

While your chicken soup broth is cooking, make your sliders.

Beat one egg in a large bowl. Add 4 cups all-purpose flour to bowl and gently stir in the egg.

Next, add approximately 1- 1.5 cups or more of cooled chicken broth to flour while stirring. Add enough broth so that the flour mixture just starts to form a nice dough ball. You dough should just pull together. If your dough is too wet, add a little more flour. On the other hand, if your dough is too dry, add a little cooled chicken soup broth.

Liberally flour a clean surface and lightly knead dough just a couple of times to form into a ball. Do NOT over knead your dough as this can make your noodles tough.

Flatten bread lightly with hands and add more flour on top of dough and on to your rolling pin. Roll to about 1.8th of inch flat or as flat as you can get it as they puff up quite a bit when cooked.

Cut dough into long slices and then cut each slice into about 1.5 inches long.

Coat the fresh homemade noodles with lots of flour and do not shake off excess. (First this prevents the noodles from sticking together. In addition, it helps thicken the broth to a nice and thick consistency like a gravy for your sliders. Yum!)

Grandma used to make a few little small dough balls. She said you were the lucky one if you got one in your bowl. (Totally optional, but fun for the kids)

SLIDERS (HOMEMADE NOODLES)

Drop the homemade sliders (noodles) into the boiling chicken broth a handful at a time. Be sure to leave on the extra flour to help thicken the chicken broth.

The broth will start to thicken, and the noodles will float up to the top when they are cooked (about 15-20 minutes). It really depends on how thick your noodles are. Sliders do take longer to cook compared to regular noodles.

Boil slider noodles until they are soft and pillowy. They should have a slight tooth bite but be light and pillowy. The time needed to get to this stage depends on how large and thick you cut your noodles. Our noodles took between 15 minutes to get to this stage. The sliders will float up to the top of the pot when they are getting close to be done.

We found that you need this extra time up to almost 25-30 minutes to let all the flavors mingle, the broth to thicken and to get rid of the flour taste. Unlike a traditional noodle, sliders are heartier and stay aldente as long as you have enough broth in the pot.

Now, your broth should be thick almost like a soup gravy and your sliders are pillowy soft but still have a little tooth bite feel. Salt and pepper and season to taste. If your broth is too thin, mix a little flour and water slurry and add to the chicken broth and bring up to a boil.

Allow to continue to boil for several minutes to remove the flour taste and for the flavors to mingle. On the other hand, if your soup broth is too thick and your noodles do not have enough liquid to boil, you will need to add more chicken broth to your pot. Then, re-season as needed.

Cook your Slider Noodles

Serve sliders alongside of sliced Savory Herb Roasted Whole Chicken and mashed potatoes for the full comfort food experience.

We hope you enjoy Grandma's Chicken and Sliders the worlds perfect comfort food! (Tonight, a rare event. We actually have leftovers and looking forward to eating it tomorrow as it is even better the next day)

Putting it all together

Full of sweet, cinnamon flavor these old fashioned spiced apple rings are the perfect accompaniment to pork and turkey. Let them sit in the syrup at least overnight for the best flavor.

Spiced Apple Rings

lemon juice (keeps apples from darkening)

apples

water (divided use -more if needed)

cinnamon candy (Red Hots

whole cloves

cinnamon

guijillo chile (optional

Add the lemon juice to 2 cups of water.

Peel and core apples - slice into 1/2 inch thick rings.

Drop the apple rings in the lemon juice as you finish each one.

Heat 1/2 cup of the remaining water and the cinnamon candies in a saucepan.

Stir often until the candy is completely melted, adding water as needed to keep the syrup from getting thick.

Add the guijillo chile (optional), whole cloves, and cinnamon sticks.

Drain the apple rings and pat dry.

Gently stir the apple rings into the syrup.

Cover and simmer, occasionally stirring gently, for 15 minutes or until apples are tender.

Add the rings to a storage container and cover with the cooking syrup.

Cover tightly and refrigerate overnight, or about 8 hours. Remove the cloves and cinnamon sticks before using.

Store unused apple rings in the refrigerator for up to a week.

It's the most wonderful time of the year -- Hot Chocolate season! Let's talk about how to throw a hot chocolate bar party with everything that you need and a recipe for the most luxurious hot chocolate that requires you to just toss everything into the slow cooker! Spread that holiday cheer!

How to Host a Hot Chocolate Bar Party + The Most Luxurious Hot Chocolate

cocoa powder

chocolate

milk

heavy cream

(12 ounces) can evaporated milk (not fat-free)

sugar (optional)

salt

Start by adding the cocoa powder to a...

Start by adding the cocoa powder to a bowl, pour in the hot water, and whisk until mixed.

Add the cocoa mixture along with the chopped...

Add the cocoa mixture along with the chopped chocolate, milk, heavy cream, evaporated milk, and salt to a 6-quart slow cooker or larger. If you're serving this with a hot chocolate bar and toppings, consider leaving out the sugar to avoid the hot chocolate being too sweet. If you're serving the hot chocolate solo, add in the sugar.

Cook the hot chocolate on the high setting...

Cook the hot chocolate on the high setting for 3-4 hours or on low for 6 hours. Low for 6 hours is what I prefer. Make sure to stir the hot chocolate every hour to keep the chocolate from settling to the bottom.

Keep on the warm setting if you're serving...

Keep on the warm setting if you're serving it hot chocolate bar style with toppings on the side. Leftover hot chocolate can be refrigerated for up to one week and warmed in the microwave before serving.

Balsamic Roasted Fennel and Carrots is a super easy autumn side dish with roasted fennel, carrots, Cipollini onions and a delicious white balsamic herb dressing.

Balsamic Roasted Fennel and Carrots

fennel

carrots

Cipollini onions (or one large onion

white balsamic vinegar

½ lemon

extra virgin olive oil

garlic powder

Salt and pepper

Preheat oven to 425 degrees F or 218 degrees C

Remove the top stems of the fennel bulb and reserve the wispy leaves (frang) for garnish. (The top stems of the fennel bulb are delicious in soup stocks)

If your outer fennel bulb is tough remove just the outer edge. Cut your fennel in half and cut each half into 4 thin half moon slices.

Next, peel and chop carrots into long matchsticks.

Remove the outer skin of the Cipollini onions.

In a small bowl, combine white balsamic vinegar, lemon juice, olive oil, Sicilian Spice Mix or Italian seasoning, garlic powder and salt and pepper to taste.

Place your sliced fennel, matchstick carrots and peeled Cipollini onion in a bowl. Pour over your prepared balsamic vinaigrette and toss.

Pour your prepared fennel, carrot and onion mixture on a lined baking sheet. We always spray a little oil on the bottom of the sheet pan to prevent sticking.

Bake for 20 minutes and gently turn the carrots, fennel and onions over so they brown on both sides. Roast for another 20 – 25 minutes or until fork tender. Garnish with fennel frangs or otherwise known as the wispy leaves.

Enjoy

https://mediavine-res.cloudinary.com/video/upload/t_original/v1622740885/mciworgakob4dxfe33ge.mp4

Easy Moroccan Ground Lamb Stew is a delicious less than 30-minute meal with irresistible warming spices, chickpeas (garbanzo beans) and apricots for a quick one pot weekday meal.

Easy Moroccan Ground Lamb Stew

onion (chopped)

garlic (minced)

tbsp cumin (ground)

tsp paprika (ground)

tsp turmeric (ground)

tsp allspice (ground)

¼ tsp cayenne pepper

coriander

lamb (ground- minced)

tomato sauce

chicken broth

apricots (dried chopped)

oz garbanzo beans ((chickpeas) canned rinsed and drained)

lemon zest

chopped cilantro (optional garnish)

couscous (optional

In a large deep-frying pan or Dutch oven, add olive oil chopped onion, minced garlic, cumin, paprika, turmeric, allspice, cayenne pepper, coriander and sauté until translucent and aromatic about 1-2 minutes.

Add ground lamb and salt and pepper to taste. Cook over medium heat until the lamb browns. Drain any extra oil as desired.

Add tomato sauce, chicken broth, dried apricots, garbanzo beans (chickpeas), cinnamon sticks and cook for about 20 minutes or until the flavors have had a change to mingle. Remove the cinnamon sticks.

Remove from heat. Add lemon zest and chopped cilantro and serve over a bed of cooked couscous or basmati rice. Enjoy!

I used 2lbs of ground lamb and a can of tomato sauce. Didn’t change anything else and it was SO GOOD! All the spices and ingredients worked so well together. Thank you for the recipe! A nice change up in our weekly dinners.

Delicious and very simple! I had oranges instead of lemons and that worked fine for the zest. Don’t skimp on the apricots!

Excellent for cool days -love the different spices and very easy to make- my whole family loved it. Next time I have to make a double batch thank you so much🥰

Absolutely delicious. I followed the recipe and was very pleased. I finished the leftovers today and was very happy.

I added copped sweet potato instead of apricot, family and friends loved it!

So easy and really delicious.Followed the recipe. Will be making this again for sure.

Very quick yet flavorful.  I used some canned diced tomatoes, coz I was running low on marinara. Goes really well with couscous! Thanks! This one is a keeper.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1605282675/oxxzf30iy0jgudxftvgn.mp4

A new twist on the traditional chicken piccata! This creamy chicken piccata takes about 30 minutes to make and has the most luxurious cream sauce that&#x27;s perfect to drizzle on a bed of angel hair pasta.

Creamy Chicken Piccata with Garlic

boneless, skinless chicken breasts (about 9-11 ounces) cut in half horizontally*

all purpose flour

parmesan cheese

oil butter

lemon juice*

garlic

capers

red pepper flakes (optional)

parsley

Season the chicken breasts on both sides with...

Season the chicken breasts on both sides with salt and pepper. In a shallow dish, combine the flour, parmesan cheese, and garlic powder. Dredge each chicken breast in the flour mixture and shake off any excess.

Heat the oil and butter in a skillet...

Heat the oil and butter in a skillet large enough to hold 4 chicken breasts over medium-high heat. Place the chicken in the pan and allow to brown for 3-4 minutes per side or until cooked through. Transfer the chicken to a platter, keep warm. Drip off any excess oil from the pan, leaving only enough to coat the skillet.

While the chicken is frying, combine the lemon...

While the chicken is frying, combine the lemon juice, chicken broth, minced garlic, capers, and red pepper flakes in a 2 cup measuring cup, whisk until combined.

Reduce the heat to medium and add the...

Reduce the heat to medium and add the lemon juice mixture into the pan. Using a whisk, scrape the bottom of the pan so all the brown bits are loosened. Let sauce reduce for 8-10 minutes or [b]until about ⅓ cup of the sauce remains[/b].

When the sauce has thickened, remove from the...

When the sauce has thickened, remove from the flame, add the heavy cream and whisk to combine. Place the skillet back over the flame for just 1 minute until the sauce just begins to boil. Remove from heat. [br][br][br]Place the chicken in the sauce, and drizzle the sauce on top if you'd like for the chicken to soak up the flavor. You can also drizzle the sauce over the chicken on a bed of pasta for a more complete meal. Sprinkle with chopped parsley and serve immediately for best results.

Top 10 fall favorites recipes from across the web

The most viewed fall favorites recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Homemade Minestrone Soup (Slow Cook...

3 Ingredient Soft-Baked Peanut Butt...

Grandma's Chicken and Sliders

Spiced Apple Rings

How to Host a Hot Chocolate Bar Par...

Homemade Minestrone Soup (Slow Cook...

Homemade Minestrone Soup (Slow Cook...

Balsamic Roasted Fennel and Carrots

Easy Moroccan Ground Lamb Stew

Creamy Chicken Piccata with Garlic

Top 10 fall favorites recipes from across the web

The most viewed fall favorites recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Homemade Minestrone Soup (Slow Cook...

3 Ingredient Soft-Baked Peanut Butt...

Grandma's Chicken and Sliders

Spiced Apple Rings

How to Host a Hot Chocolate Bar Par...

Homemade Minestrone Soup (Slow Cook...

Homemade Minestrone Soup (Slow Cook...

Balsamic Roasted Fennel and Carrots

Easy Moroccan Ground Lamb Stew

Creamy Chicken Piccata with Garlic

The most viewed fall favorites recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine