Happy #SoupSwapDay! This is seriously one of my favorite food days – both on the blog and in real life! Each year, I host friends for a soup swap. It’s an afternoon of soup sampling, good conversation – and we go home with enough soup for the cold winter days.
Online, I get together with my blogger buddies to share new soup recipes. This cheeseburger soup is one the whole family has been loving!
Cheese and crackers are this month’s #ImprovCookingChallenge theme – and one of my favorite snacks. They’re the main ingredients in this appetizer – but they’re elevated to something perfect for a dinner party.
This savory take on cheesecake features a crust made of crushed crackers and three different kinds of cheeses.
This is one of our newest family favorites. And my newest favorite meal to take to new moms. I think I’ve brought it to my last three or four friends that have had babies. It’s a hit for two big reasons: it only requires about 5 minutes of prep time and it reheats well.
I’ve been pairing it with wheat dinner rolls and green beans. It’s been a perfect, comforting dinner with almost no effort.
1/2 cup mayonnaise
1/2 cup shredded sharp cheddar cheese
1 package ranch dressing mix
3 cloves garlic, minced
8-12 boneless, skinless chicken thighs
Kosher salt and freshly ground black pepper, to taste
1/3 cup Panko
Preheat the oven to 400F degrees. Spray a 9×11 pan with non-stick spray. Arrange chicken thighs in the pan. Season with salt and pepper.
In a small bowl, mix together the mayonnaise, cheddar cheese, ranch mix and garlic. Spread evenly over the chicken. Sprinkle the panko evenly over the top of everything.
Bake for 25-50 minutes, until cooked through and golden brown on top.