Recipes, Simple, Soft, and Delicious

 

Ingredients

Dry Yeast: 10 grams (1 packet)

Warm Water: 200 ml (1 glass)

Flour: 720 grams (6 cups) + 120 grams (1 cup) for initial mixing

Salt: 10 grams (1 teaspoon)

Egg Yolk: 1

Milk: 1 tablespoon

Preparation

Dissolve the dry yeast in warm water and stir until dissolved.

Mix in 120 grams of flour until smooth. Gather the dough, cover, and let it rest for 15 minutes.

Add 400 ml of warm water, mix well, then gradually add 720 grams of flour and salt. Knead for 3-4 minutes until a soft, slightly non-sticky dough forms.

Cover the dough and let it ferment until it doubles in size. Remove air, gather, and divide into two parts. Roll each into a ball and let rest for 10 minutes.

Flour the surface lightly, expand the dough with your fingers, then roll it inward. Repeat with the second dough.

Arrange the dough on a baking tray, cover, and leave for 20 minutes. Brush with a mixture of egg yolk and milk, then bake at 200°C (392°F) until golden brown, about 25-30 minutes.

Serving Suggestions

Serve warm with butter or your favorite spread.

Great alongside soups, salads, or as a sandwich base.

Cooking Tips

Ensure the water is warm, not hot, to activate the yeast properly.

Avoid over-kneading the dough to keep it soft and light.

If the dough is too sticky, add a little more flour as needed.

Nutritional Benefits

Provides a good source of carbohydrates for energy.

Homemade bread can be lower in preservatives compared to store-bought options.

Dietary Information

This bread recipe contains gluten due to the flour.

Suitable for vegetarians.

Nutritional Facts (per serving)

Calories: 150

Total Fat: 1.5g

Saturated Fat: 0.5g

Cholesterol: 20mg

Sodium: 300mg

Total Carbohydrates: 30g

Dietary Fiber: 1g

Sugars: 1g

Protein: 4g

Storage

Store in an at room temperature for up to 3 days.

For longer storage, freeze in a resealable bag for up to 3 months. Thaw at room temperature or warm in the oven before serving.

Enjoy!

Ingredients

Dry Yeast: 10 grams (1 packet)

Warm Water: 200 ml (1 glass)

Flour: 720 grams (6 cups) + 120 grams (1 cup) for initial mixing

Salt: 10 grams (1 teaspoon)

Egg Yolk: 1

Milk: 1 tablespoon

Preparation

Dissolve the dry yeast in warm water and stir until dissolved.

Mix in 120 grams of flour until smooth. Gather the dough, cover, and let it rest for 15 minutes.

Add 400 ml of warm water, mix well, then gradually add 720 grams of flour and salt. Knead for 3-4 minutes until a soft, slightly non-sticky dough forms.

Cover the dough and let it ferment until it doubles in size. Remove air, gather, and divide into two parts. Roll each into a ball and let rest for 10 minutes.

Flour the surface lightly, expand the dough with your fingers, then roll it inward. Repeat with the second dough.

Arrange the dough on a baking tray, cover, and leave for 20 minutes. Brush with a mixture of egg yolk and milk, then bake at 200°C (392°F) until golden brown, about 25-30 minutes.

Serving Suggestions

Serve warm with butter or your favorite spread.

Great alongside soups, salads, or as a sandwich base.

Cooking Tips

Ensure the water is warm, not hot, to activate the yeast properly.

Avoid over-kneading the dough to keep it soft and light.

If the dough is too sticky, add a little more flour as needed.

Nutritional Benefits

Provides a good source of carbohydrates for energy.

Homemade bread can be lower in preservatives compared to store-bought options.

Dietary Information

This bread recipe contains gluten due to the flour.

Suitable for vegetarians.

Nutritional Facts (per serving)

Calories: 150

Total Fat: 1.5g

Saturated Fat: 0.5g

Cholesterol: 20mg

Sodium: 300mg

Total Carbohydrates: 30g

Dietary Fiber: 1g

Sugars: 1g

Protein: 4g

Storage

Store in an at room temperature for up to 3 days.

For longer storage, freeze in a resealable bag for up to 3 months. Thaw at room temperature or warm in the oven before serving.

Enjoy!

These loaded mashed potato

 

Recipe Introduction:
These loaded mashed potato pancakes are a delicious twist on a classic comfort food. With crispy edges, creamy mashed potatoes, melted cheese, and a burst of flavor from herbs and seasonings, they’re perfect for any meal of the day. Easy to prepare, these pancakes make an ideal side dish or a satisfying snack!

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Ingredients:

• 2 cups leftover mashed potatoes (or freshly made)
• 1 cup shredded cheddar cheese
• 1/2 cup chopped green onions
• 1/4 cup all-purpose flour
• 1 egg
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• 2 tablespoons olive oil or butter (for frying)

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Instructions:

1. Prepare the Mashed Potatoes: If you don’t have leftover mashed potatoes, make fresh ones. Let them cool slightly before using.
2. Mix the Ingredients: In a large bowl, combine the mashed potatoes, shredded cheddar cheese, chopped green onions, flour, egg, garlic powder, onion powder, salt, and pepper. Mix until everything is well combined. The mixture should be thick but slightly sticky.
3. Form the Pancakes: Scoop about 2 tablespoons of the mashed potato mixture and shape them into small, round patties. Flatten them slightly with your hands.
4. Cook the Pancakes: Heat olive oil or butter in a large skillet over medium heat. Once the pan is hot, place the potato pancakes in the skillet, cooking in batches if needed. Fry for about 3-4 minutes per side, or until golden brown and crispy.
5. Serve: Once cooked, remove the pancakes from the skillet and place them on a paper towel to drain excess oil. Serve hot, garnished with extra green onions or sour cream if desired.

Enjoy these crispy, cheesy loaded mashed potato pancakes as a perfect side dish or snack!

Chocolate Rice Krispie Balls: The No-Bake Treat Everyone Loves

 

Crunchy, chocolatey, and ridiculously easy to make, these Chocolate Rice Krispie Balls are the ultimate no-bake dessert. Whether you need a last-minute sweet for a party, an after-school snack, or a fun treat to make with kids, this recipe has you covered.

Only 3 ingredients. Zero baking. Instant crowd-pleaser. What more could you ask for?

Why You’ll Love These Chocolate Krispie Balls

✅ Ready in 20 minutes (10 to make, 10 to chill)
✅ Kid-friendly & mess-free – perfect for little hands
✅ Great for bake sales, holidays, and homemade gifts
✅ Budget-friendly with pantry staples
✅ Crispy outside, chewy inside – dangerously addictive!

Ingredients (Makes 12–15 balls)

• 3 cups Rice Krispies (or puffed rice cereal)

• 1/2 cup peanut butter (or almond butter for variation)

• 1 cup semi-sweet chocolate chips

Optional Add-ins:

• 1/2 tsp vanilla extract

• Pinch of salt

• Sprinkles or shredded coconut for rolling

Instructions

1. Melt the Chocolate & Peanut Butter
   In a saucepan over low heat (or microwave in 30-second intervals), melt the chocolate chips and peanut butter together, stirring constantly until smooth and combined.

2. Mix in the Cereal
   Remove from heat. Stir in the Rice Krispies until evenly coated and fully mixed. Let cool slightly (about 1–2 minutes) so it’s easier to handle.

3. Form into Balls
   Using your hands or a small scoop, form mixture into 1-inch balls and place them on a baking sheet lined with parchment paper.

4. Chill
   Refrigerate for 10–15 minutes or until firm. That’s it!

5. Optional Finish:
   Roll in sprinkles, coconut, crushed nuts, or drizzle with melted white chocolate for extra flair.

Tips & Variations

• Nut-free? Use sunflower seed butter or cookie butter.

• Chocolate overload? Dip half the ball in melted chocolate and let set for a “half-dipped” look.

• Holiday twist? Add crushed candy canes for a festive peppermint flavor.

• Storage: Keep in an airtight container in the fridge for up to 1 week—or freeze for longer shelf life.

Why These Are a Blog Goldmine

This recipe hits all the high-RPM marks:
✔ Easy + No-bake
✔ Kid-approved
✔ Holidays & gifting
✔ Pantry ingredients
✔ Addictive visuals for Pinterest and Instagram

Final Thoughts

Whether you’re whipping these up for a holiday tray, gifting them in cute cellophane bags, or simply indulging in a late-night chocolate craving, Chocolate Rice Krispie Balls deliver every time. They’re crunchy, chewy, chocolatey, and 100% crave-worthy.

Spinach Stuffed Pastry

 

Ingredients:

 

1 sheet of puff pastry (store-bought or homemade)

 

200g (7 oz) fresh spinach (or frozen, thawed, and drained)

 

100g (3.5 oz) ricotta cheese (or cream cheese)

 

50g (1.75 oz) grated cheese (Parmesan, Gruyère, or Feta)

 

1 garlic clove, minced

 

1 egg (for brushing)

 

Salt and pepper to taste

 

A pinch of nutmeg (optional)

 

Preparation:

 

1. Prepare the Filling:

 

Sauté fresh spinach in a pan with garlic until wilted. If using frozen spinach, ensure it is well-drained.

 

In a bowl, mix the spinach with ricotta, grated cheese, salt, pepper, and nutmeg (if using).

 

2. Prepare the Pastry:

 

Preheat your oven to 200°C (400°F).

 

Roll out the puff pastry on a baking tray lined with parchment paper.

 

3. Assemble:

 

Spread the spinach filling in the center of the pastry.

 

Fold the edges over the filling to create a sealed parcel or individual pockets.

 

Brush the pastry with beaten egg for a golden finish.

 

4. Bake:

 

Bake for 20–25 minutes, or until the pastry is golden brown and flaky.

 

Timing:

 

Prep Time: 15 minutes

Cooking Time: 20–25 minutes

Total Time: 35–40 minutes

Iowa Party Bites

 

If you’re gearing up for football season or simply looking for a crowd pleasing snack, Iowa Party Bites are just the thing! These delicious little bites combine the crunch of tortilla chips with a cheesy, creamy filling that will have everyone coming back for more. There’s nothing better than a poppable, handheld food when you’ve got a big crowd! The best part might be how incredibly easy they are to whip up. Just a handful of ingredients come together to create a snack that’s packed with flavor and guaranteed to be a hit with the whole crew.

 

Ingredients

1 (10 oz ) tostitos scoops tortilla chips

1 (8 0z) block cream cheese, softened

8 oz shredded mozzarella cheese

1 egg

1 (15 oz) can sweet corn, drained

1 (4 oz) can green chiles, mild or medium

1 teaspoon garlic powder

1 teaspoon salt

½ teaspoon black pepper

½ cup grated parmesan cheese, for tops

 

How to Make Iowa Party Bites

Preheat oven to 425 degrees F.

Lightly grease two large baking sheets or line them with parchment paper. Tightly arrange chips on the sheets cup side up.

In a large bowl, mix together cream cheese, mozzarella, egg, corn, chiles, garlic, salt, and pepper.

Scoop filling into chips, about 1 tablespoon in each one.

Sprinkle tops with parmesan cheese.

Bake for 13-15 minutes or until tops begin to brown and cheese is bubbling.

Serve warm and enjoy!

WANT TO SAVE THIS RECIPE?

Homemade condensed milk

 

Recipe:

I cup of milk powder

1 cup of sugar

¼ cup of water

1 tablespoon of vanilla essence

 

Procedure:

In a pot, combine sugar and water over a medium -low heat until the sugar is completely dissolved. Do not allow the mixture to boil or brown.

Once the sugar is dissolved, transfer it to a blender and blend for about a minute, then add the vanilla essence. Gradually incorporate the milk powder without stopping the blending. After all the milk powder is added, blend for about five minutes.

If the texture is too thick, you can add 2 or 3 tablespoons of additional water while continuing to blend.

Once ready, transfer the mixture to a container (preferably in a glass jar). Allow to cool

Your homemade condensed milk is ready!

Use for any recipe that calls for condensed milk. Store in the refrigerator.

Credit: owner

Decadent Pecan Pie Cheesecake

If you’ve ever found yourself torn between serving a rich cheesecake or a classic pecan pie for dessert, this recipe brings you the best of both worlds. Decadent Pecan Pie Cheesecake is a show-stopping dessert that combines a buttery graham cracker crust, a velvety cheesecake filling, and a glossy pecan topping made with brown sugar, butter, and cream. It’s indulgent, elegant, and perfect for holidays, family gatherings, or anytime you want to impress.

Why You’ll Love This Recipe

• Layers of flavor – the nutty pecan topping perfectly complements the creamy cheesecake base.

• Perfect for special occasions – a dessert that looks as good as it tastes.

• Make-ahead friendly – this cheesecake actually tastes better when chilled overnight.

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How to Make Decadent Pecan Pie Cheesecake

Step 1: Prepare the Crust

Preheat your oven to 350°F (175°C). Mix together graham cracker crumbs, granulated sugar, and melted butter until the crumbs are evenly moistened. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Bake for 10 minutes, then remove from the oven and allow it to cool completely.

Step 2: Make the Cheesecake Filling

Lower the oven temperature to 325°F (160°C). In a large mixing bowl, beat the cream cheese until smooth and creamy. Add the dark brown sugar, sour cream, vanilla extract, lemon juice (if using), and a pinch of cinnamon. Mix until just combined.

Add the eggs one at a time, mixing on low speed and scraping down the bowl as needed. Be careful not to overmix, as this can cause cracks during baking.

Step 3: Bake the Cheesecake

Pour the cheesecake batter over the cooled crust. To ensure a smooth, crack-free surface, place the springform pan in a larger roasting pan and fill the roasting pan with hot water halfway up the sides. This water bath will create gentle, even heat.

Bake for 55–65 minutes, or until the edges are set and the center still has a slight jiggle. Turn off the oven, crack the door open, and let the cheesecake rest inside for 1 hour. Afterward, remove it from the oven, take it out of the water bath, and refrigerate for at least 4 hours or overnight.

Step 4: Prepare the Brown Sugar Pecan Topping

In a small saucepan over medium heat, melt the butter. Add the brown sugar, heavy cream, corn syrup, and a pinch of salt. Stir well, bring the mixture to a gentle boil, and let it simmer for 2–3 minutes. Remove from heat and stir in the pecan halves. Allow the topping to cool slightly so it thickens to a pourable consistency.

Step 5: Assemble and Serve

Once the cheesecake has chilled and set, spoon the pecan topping evenly over the top. The glossy, caramel-like pecan layer adds both texture and irresistible sweetness. Slice into generous wedges and serve chilled.

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Tips for Success

• Room temperature ingredients make for a smoother batter and prevent lumps.

• Don’t skip the water bath – it’s the key to a creamy texture without cracks.

• Chill thoroughly before serving for the best flavor and structure.

This Decadent Pecan Pie Cheesecake is more than just dessert—it’s the centerpiece of the table. With its rich, creamy filling and sweet, nutty topping, it’s sure to become a new favorite.

Hashbrown Chicken Casserole

 

This Hashbrown Chicken Casserole is the epitome of comfort food – hearty, creamy, cheesy, and incredibly satisfying. Featuring tender shredded chicken, crispy hashbrowns, and a rich, savory sauce, all baked to golden perfection with a crunchy topping, it’s a family-friendly dish that’s ideal for a cozy dinner or a crowd-pleasing potluck.

 

Ingredients:

For the Casserole:

Ingredient Quantity

Cooked shredded chicken (rotisserie chicken works great!) 3 cups

Frozen shredded hashbrown potatoes (thawed) 30 oz

Cream of chicken soup (or cream of mushroom for variety) 1 can (10.5 oz)

Sour cream 1 cup

Shredded cheddar cheese 1 cup (plus extra for topping)

Diced onion (optional) ½ cup

Garlic powder 1 teaspoon

Paprika 1 teaspoon

Salt To taste

Black pepper To taste

Melted butter (for topping) 2 tablespoons

Crushed cornflakes or breadcrumbs (for crunch) ½ cup

 

Optional Add-Ins:

Add-in

Chopped broccoli or spinach

Cooked and crumbled bacon

Grated Parmesan cheese

 

Step-by-Step Instructions

Preheat and Prep: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish and set it aside. If using frozen hashbrowns, make sure to thaw them completely according to package instructions. It’s also important to pat them dry with paper towels to remove any excess moisture, which helps prevent the casserole from becoming watery.

Mix the Ingredients: In a large mixing bowl, combine the 3 cups cooked shredded chicken, 30 oz thawed shredded hashbrown potatoes, 1 can cream of chicken soup, 1 cup sour cream, 1 cup shredded cheddar cheese, ½ cup diced onion (if using), 1 teaspoon garlic powder, 1 teaspoon paprika, salt, and black pepper to taste. Stir everything until all the ingredients are evenly combined and coated. If you’re adding any optional ingredients like chopped broccoli, spinach, or cooked and crumbled bacon, fold them into the mixture at this stage.

Assemble the Casserole: Transfer the entire mixture to the prepared 9×13-inch baking dish, spreading it out evenly with a spatula. Sprinkle the top generously with additional shredded cheese (beyond the 1 cup mixed into the casserole). In a small separate bowl, mix the ½ cup crushed cornflakes or breadcrumbs with the 2 tablespoons melted butter. Sprinkle this crunchy mixture evenly over the cheese layer on top of the casserole.

Bake Until Bubbly: Bake in the preheated oven for 35–40 minutes, or until the casserole is thoroughly heated through, hot and bubbly around the edges, and the top is golden brown and crispy. Optional: For an extra crispy, golden-brown topping, you can broil the casserole for 2–3 minutes at the very end of baking. Keep a close eye on it during broiling to prevent burning, as it can brown very quickly!

Serve and Enjoy: Remove the casserole from the oven and let it cool for 5–10 minutes before serving. This allows the casserole to set slightly and makes for easier serving. Garnish with fresh parsley or sliced green onions for a pop of color and freshness, if desired.

 

Serving Suggestions:

Pair this hearty casserole with a simple side salad or some steamed green beans for a balanced meal.

Serve with warm, crusty bread or dinner rolls to soak up any extra creamy sauce.

For an added flavor boost, top individual servings with a dollop of sour cream, a sprinkle of hot sauce, or extra fresh herbs.

Crab Stuffed Cheddar Bay Biscuits with Lemon Butter

 

Crab Stuffed Cheddar Bay Biscuits with Lemon Butter is a delectable culinary delight that marries the savory flavors of the sea with the comforting warmth of cheddar biscuits. This dish, beloved by seafood enthusiasts, is reminiscent of the famous Cheddar Bay Biscuits you might find at popular seafood chains but with a luxurious twist. The inclusion of crab meat elevates this recipe from a simple side dish to a gourmet appetizer or even a main course. These biscuits are perfect for special occasions, gatherings, or a cozy night in, providing a touch of elegance and richness.

 

Ingredients for Crab Stuffed Cheddar Bay Biscuits with Lemon Butter

2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon garlic powder

1/4 cup unsalted butter, cold and cubed

1 cup sharp cheddar cheese, shredded

3/4 cup buttermilk, cold

1/2 pound fresh crab meat, picked over for shells

1/4 cup chopped fresh parsley

1/4 cup unsalted butter, melted

1 tablespoon fresh lemon juice

1 teaspoon lemon zest

 

Instructions for Making Crab Stuffed Cheddar Bay Biscuits with Lemon Butter

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, baking powder, baking soda, salt, and garlic powder.

Add the cold, cubed butter to the flour mixture and use a pastry cutter or your fingers to work it into pea-sized pieces.

Stir in the shredded cheddar cheese until well distributed.

Pour in the cold buttermilk and gently mix until a dough forms. Avoid overmixing.

Fold in the crab meat and parsley until just combined.

Using a spoon or scoop, drop portions of dough onto the prepared baking sheet.

Bake for 12-15 minutes or until golden brown.

While the biscuits bake, mix melted butter with lemon juice and lemon zest in a small bowl.

Brush the hot biscuits with the lemon butter as soon as they come out of the oven.

Serve warm and enjoy the rich, savory flavors.p

FROZEN FRUIT SALAD

 

Frozen Fruit Salad: A Classic Vintage Recipe Perfect for Holidays & Summer

Nothing beats a refreshing, sweet, and creamy frozen fruit salad—especially when it’s a cherished recipe passed down through generations. This vintage dessert, straight from Great-Grandma’s recipe box, is a delicious twist on traditional marshmallow fruit salad. It’s easy to make, packed with fruity goodness, and can be enjoyed as a side dish or a light dessert.

With its cool, creamy texture and vibrant fruit flavors, this dish is a staple at our family gatherings. My Aunt Jenny makes it every Easter, Thanksgiving, and Christmas, ensuring that this tradition lives on.

Why You’ll Love This Frozen Fruit Salad
Effortless Preparation – Just mix, freeze, and enjoy!
Make-Ahead Friendly – Prepare it a day in advance for stress-free entertaining.
Refreshing & Creamy – The perfect balance of fruity freshness and smooth richness.
Ideal for Any Occasion – Serve it for holiday feasts, summer BBQs, or as a light after-dinner treat.
Ingredients & Their Roles
8 ounces cream cheese, softened – Adds creaminess and a slight tang that balances the sweetness.
2 cups whipped topping (plus more for serving) – Provides an airy, light texture that keeps the salad fluffy.
1 pint strawberries, diced – Fresh, juicy berries add natural sweetness and a pop of color.
2 large bananas, chopped and diced – Contributes natural creaminess and tropical sweetness.
20 ounces crushed pineapple, drained – Offers bright, tangy flavor and moisture without making the dish too watery.
How to Make Frozen Fruit Salad

Step 1: Mix the Base
In a large mixing bowl, combine the softened cream cheese with the diced strawberries. Mix well until the cream cheese is smooth and the strawberries are evenly distributed.

Gently fold in the drained crushed pineapple and the chopped bananas, ensuring they’re evenly coated in the mixture.

Add the whipped topping and carefully fold it in until everything is fully incorporated.

Step 2: Freeze the Dessert
Spread the mixture evenly in a 9×13 baking pan, smoothing the top with a spatula.

Place the dish in the freezer and allow it to set for several hours or overnight until firm.

Step 3: Serve & Enjoy
Before serving, let the frozen fruit salad sit at room temperature for about 10 minutes to make slicing easier.

Dip a sharp knife into hot water before slicing to get clean, neat portions.

Serve with an extra dollop of whipped topping for a decadent touch!

Pro Tips for the Perfect Frozen Fruit Salad
Use ripe but firm bananas to prevent them from turning mushy after freezing.
Drain the crushed pineapple thoroughly to avoid excess liquid making the salad icy.
For added crunch, mix in chopped pecans or walnuts before freezing.
For a festive touch, add a handful of mini marshmallows or shredded coconut.
Store leftovers in an airtight container to prevent freezer burn and maintain the best texture.
Serving Suggestions
This frozen fruit salad pairs beautifully with holiday roasts, summer BBQs, or brunch spreads. Serve it alongside grilled chicken, ham, or a fresh fruit platter for a well-balanced meal. It’s also a fantastic light dessert after a heavy main course.

Final Thoughts: A Timeless Family Favorite
This Frozen Fruit Salad isn’t just a dish—it’s a family tradition. Passed down through generations, it remains a beloved favorite at every holiday feast and summer celebration. With its simple preparation, delightful flavors, and make-ahead convenience, this recipe is guaranteed to become a go-to in your household too.

Make it once, and it’ll quickly earn a permanent spot in your family’s recipe collection. Try it today, and experience the perfect balance of creamy, fruity, and refreshing goodness!

Have you tried this recipe? Let us know in the comments below! Share your own variations and how you serve this classic dish.

Creamy Parmesan Italian Sausage Soup

 

1 pound Italian sausage, casings removed

1 onion, diced

2 cloves garlic, chopped

1/2 teaspoon ground fennel (optional)

1/2 teaspoon red pepper flakes (optional)

4 cups chicken broth

1 (14.5 ounces) can of petite diced tomatoes

8 ounces pasta such as ditalini (gluten-free for gluten-free)

1 teaspoon Italian seasoning

1/2 cup parmigiano reggiano (parmesan), grated

4 ounces cream cheese (warmed)

1/2 cup heavy/whipping cream

salt and pepper to taste

1 tablespoon parsley, chopped (optional)

Cook the sausage and onion in a large saucepan until cooked, breaking the sausage apart as it cooks, before draining any excess grease.

Add the garlic, fennel, and red pepper flakes, mix, and cook until fragrant, about a minute.

Add the broth, tomatoes, pasta, and Italian seasoning, bring to a boil, reduce the heat, and simmer until the pasta is cooked, al-dente, about 6-8 minutes.

Add the parmesan, cream cheese, and cream, and let the cheeses melt into the soup, for about 3-5 minutes.

Season with salt and pepper to taste, and mix in the parsley.

Notes

Option: Replace the cream with milk or yogurt.

Option: Add 1-2 tablespoons cornstarch (mixed into 2 tablespoons cool water) to the soup near the end and simmer to thicken.

Option: Omit the pasta; also remove 1 cup of chicken broth.

Option: Add 1/2 cup roasted red peppers, diced!

Option: Add 2 tablespoons of sliced basil just before serving!

Option: Garnish with more parmesan!