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Ingredients

• one large leek (only the white part and light green)

• 4-5 large potatoes

• dill

• thyme

• garlic

• onion small onion

• two not chicken bullion cubes

• butter

• 4 cups of broth

• 2 cups of milk

• cheese of your choice ( I used parmesan and cheddar)

Directions

1) dice your onion and leek up nice and small and add to a pot with butter and your garlic

2) well that’s cooking peel and cut up your potatoes nice and small and cook them all the way through or just about! (I cook mine in the microwave for about 8 minutes)

3) once cooked add to the pot with your leek and onion and then (optional) break them up a bit more with your soup spoon

4) add in your broth along with the not chicken bullion, dill and thyme

5) once that is nice and warm add in your milk and your cheese of choice I did not measure my cheese I just added in what I had in the fridge and stop when I felt it was good enough!

Ingredients

• 2 medium butternut squashes

• 2 small sweet potatoes

• 4 cups broth of choice

• 2 not chicken bouillon cubes (optional)

• Rosemary

• garlic

• 1 cup diced red onion

• 1 1/2 cup diced carrots

• oil

• 1/2 cup heavy cream

• salt and pepper

Directions

1) pre heat oven to 425F

2) on a baking tray add your squash, sweet potatoes, red onions, carrots, garlic and some oil and roast for about 45 minutes

3) once done begin scooping it into your blender (brake it up as it’ll be too much at once) with a bit of your broth

4) once blended place into your soup pot and begin to heat (you aren’t really cooking anything so just heat it to what ever temperature you enjoy soup)

5) well heating add any of the remaining broth as well as the not chicken bouillon cubes, rosemary, salt and pepper and heavy cream!

Ingredients

• 2 28oz crushed Tomatoes

• butter

• 1 small onions

• 2 small hot peppers of your choice

• Garlic

• 2 cups of mushroom broth

• 2 not chicken bouillon cubes

• basil

• rosemary

• thyme

• 1 Tbsp sugar

• black pepper and salt

• 1/2 cup heavy cream

• 1/3 cup Parmesan

Directions

1) chop up your onions and peppers and add them to a pot with some butter and garlic, cook until golden brown

2) then add in your broth, sugar, herbs, salt, pepper and the bouillon cubes

3) let cook for a bit (add more herbs if needed)

4) lower heat and add in heavy cream and Parmesan

Ingredients

•3-5 large potatoes

•half an onion

•half a pepper

•cheese

•impossible ground Sausage

•6 eggs

•3/4 cups of milk

•garlic

•basil

•rosemary

•thyme

Directions

1)preheat oven to 375f

2)in a pan cook up your sausage and put aside!

3) cut up your peppers and onion and add to a bowl with your eggs, milk, cheese, herbs and sausage and mix everything together

4)peel and thinly slice your potato’s and line the bottom of your baking dish like this

5) pour your egg mixture into the baking dish and cook for about 40-45 minutes

Ingredients

•14oz impossible savory ground sausage

•one cup frozen peas

•3-4 large carrots

•one small onion

•garlic

•thyme

•parsley

•3-4 large potatoes

•butter

•milk

•1 1/2 tbsp vegan oyster sauce 

•2 tbsp tomato paste

Directions 

1)preheat your oven to 375

2)peel and chop up your potatoes and cook them in a pot of boiling water

3)well that’s cooking cut up your carrots, sausage, peas and onions and add to a different pan with some butter and garlic

4)once everything is cooked add in the oyster sauce, tomato paste and herbs

5) begin working on the mash potatoes, drain the water and add in a bit of butter and milk and mash together until smooth

6) in your baking pan add the sausage mixture to the bottom and layer the mashed potatoes on top

Ingredients

•mushrooms

•1 small onion

•2 potato

•1/4 cup butter (plus bit more)

•4 cups mushroom broth

•1 cup milk

•2 carrots

•garlic

•2 teaspoons sugar

•poultry blend (thyme,sage,rosemary)

•3 tablespoons tomato paste

•1 tablespoons balsamic

•2 cups self rising flour

•a bit of water if needed

Directions

1) dice up the onion, mushrooms and carrots. add them to a pot with a bit of butter and the garlic

2) well that’s cooking cut up your potatoes and cook them (I put them in the microwave for about 6-7 minutes) then add them to the pot

3) once everything is cooked add in the broth, herbs, tomato paste and balsamic

4) reduce heat and begin making your dough

5) in a separate bowl combine flour, sugar, 1/4 cup butter and milk

6) scoop the dough into sizes of your choice, try not to make them too large tho, and add them to your pot!

Ingredients

•2 cups self rising flour

•1/4 cup salted butter

•3/4 cups milk

•about half of a 8oz block of cheddar

•1 big jalapeños

Directions

1)preheat your oven to 450f

2) In a bowl mixed together flour, butter and milk until combined

3) cut up the jalapeno and cheese into very small cubes then fold into the dough until evenly combined

4) form into balls that fit nicely into your hand. For reference about this big v

5) bake for about 12 to 17 minutes

(mind you I just moved and my new oven takes longer to cook everything so they probably need closer to 12 but keep an eye on them!)

Ingredients

•4 ripe bananas

•1/3 cups white sugar

•1/3 cups light brown sugar (plus a little more)

•2 tsp vanilla

•1 tsp baking soda

•1 tsp cinnamon

•a pinch or two of nutmeg

•a pinch or two of ground cloves

•2 cups flour

•1/2 cups of unsalted butter

•chocolate chips (I never measure chips I just put whatever feels right)

Directions

1) preheat your oven to 350f

2) in a bowl mash up 3 bananas and add sugar, brown sugar, baking soda and flour

3) melt your butter and add to the bowl along with vanilla, cinnamon, nutmeg and cloves and mix everything

4) slice up the last banana and add to the bowl along with the chips and mix again

5) grease your banana bread pan with oil, butter or spray and scoop in the mixture

6) on the top sprinkle some more light brown sugar! Lightly stir the top a bit

Ingredients

•4 cups chicken broth

•4 cups water or more chicken broth

•2 large carrots

•noodles of your choice

•2 stocks of celery

•garlic

•rosemary

•butter

•thyme

•pepper

•about half a small onion

•Chicken

Optional: I added mushrooms to mine but you don’t have to!

(To make this recipe vegetarian you can substitute chicken broth for vegetable and chicken for gardein chick'n strips or another plant based chicken)

Directions

1) cook your chicken in your preferred

method (oven baked, pan fried, etc) until there is absolutely no pink left (the cooking time will very depending on the method you use) (I pan fried mine)

2) in a pot cook your pasta in water

3) well that is cooking mince up your onion and add to a large pot with butter and garlic. Cut up your carrots and celery into small chunks and add to the pot. Let the carrots cook until soft be sure to mix so nothing burns!

4) add broth and water to the pot along with thyme, rosemary and pepper

Ingredients

•2 cups of flour

•1/2 teaspoon of baking powder

•1 cup sugar

•1 tablespoon lemon zest

•1 tablespoon lemon juice

•1 egg

•1 and 1/4 cup unsalted butter melted

•1 teaspoon of vanilla extract

Glaze:

•1 cup of powdered sugar

•6-7 teaspoons of lemon juice

Directions

1)preheat oven to 350F

2)add flour, baking powder and sugar into a bowl

3)melt butter and add it to the bowl along with 1 tablespoon lemon juice and zest, the egg and vanilla

4) mix until everything is together and scoop on to a parchment lined baking sheet (I use a cookie scoop to get the perfect size!)

5) bake for about 15 minutes (may need a few more minutes but be sure to check them first!)

6) well baking mix up the glaze and set aside

Ingredients

•4 cups of vegetable broth

•soft cheese of your choice (I used about a half of a garlic herb Boursin)

•fresh oregano

•fresh rosemary

•fresh thyme

•2 cups frozen broccoli

•8oz shredded Gouda

•10.5 oz cream of mushroom soup

•2 potatoes

Directions

1) peel your potatoes, cut them into small chunks and cook in the microwave for 6 minutes

2) in a blender add cream of mushroom, one cup broth, soft cheese and the potatoes blend until smooth

3) in a pot add 3 cups of broth and your herbs then add in the blended mixture

4) then slowly add in the Gouda, mixing as you go

5) cook your frozen broccoli as per instructions on the packet and then cut into small pieces

A few more recipe posters I’ve made! I love making these