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Karina Ouwens, New York, NY (2026)

10/29/2026

Old-Fashioned Beef & Vegetable Soup 🥣❤️

A big pot of this hearty soup makes the kitchen feel like home. Juicy pieces of beef, tender vegetables, and a savory tomato broth come together for a comforting family meal.

Makes 6–8 servings

Ingredients:
• 1½ lbs beef stew meat, cut into bite-size cubes
• 3 cups potatoes, peeled and cubed
• 2 cups carrots, sliced
• 2 cups green beans, trimmed and cut into pieces
• 1 cup whole kernel corn, drained if canned
• 1 cup frozen green peas
• 1 can (28 oz) diced tomatoes, undrained
• 6 cups beef broth
• 1 large onion, diced
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon salt, or to taste
• ½ teaspoon black pepper

Directions:
1. Combine the beef, broth, onion, undrained tomatoes, Worcestershire sauce, thyme, salt, and pepper in a large pot.
2. Bring to a gentle boil. Lower the heat, cover, and let simmer for 1½–2 hours, until the beef is almost fork-tender.
3. Stir in the potatoes, carrots, and green beans. Continue simmering for 25–30 minutes, until the beef and vegetables are tender.
4. Add the corn and frozen peas, then cook for 5–10 more minutes, until everything is hot.
5. Check the seasoning and adjust to taste. Stir in a little water or extra broth if needed.

Ladle into bowls and enjoy with a slice of crusty bread. Classic comfort food that never goes out of style! 🥕🥔

10/28/2026

🍲 Homemade Southern Brunswick Stew

Turn cooked chicken and pulled pork into a comforting pot of Brunswick stew! Sweet corn, lima beans, tomatoes, and a touch of BBQ sauce give every spoonful that familiar backyard barbecue flavor.

Ingredients:
• 2 cups cooked chicken, shredded
• 2 cups cooked pulled pork
• 1 cup frozen lima beans
• 1 cup whole kernel corn, drained if canned
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 can (15 oz) tomato sauce
• 2 cups chicken broth
• 1/2 cup BBQ sauce
• 1 small onion, finely diced
• 1 tablespoon Worcestershire sauce
• 1 tablespoon apple c***r vinegar
• 1 teaspoon smoked paprika
• 1/2 teaspoon black pepper

Directions:
1. Place the diced onion in a large pot with 1/2 cup of the measured chicken broth. Cook over medium heat for 5–7 minutes, stirring now and then, until it starts to soften.
2. Pour in the rest of the broth. Add the diced tomatoes with their juices, tomato sauce, BBQ sauce, Worcestershire sauce, vinegar, smoked paprika, and pepper. Stir to combine.
3. Mix in the cooked chicken, pulled pork, frozen lima beans, and corn.
4. Bring the stew to a gentle boil. Lower the heat, partially cover, and let it simmer for 45–60 minutes. Stir occasionally and cook until the beans are tender and the broth has thickened.
5. Adjust the thickness with a little water if needed, or cook uncovered for a few extra minutes for a thicker stew.
6. Serve warm with a slice of cornbread or a handful of crackers.

Prep time: 10 minutes
Cook time: About 1 hour
Makes: 6–8 servings

Simple ingredients, plenty of smoky flavor, and a hearty dinner worth gathering around. 🥣

10/28/2026

🥣 Cheesy Hamburger Macaroni Soup 🧀

All the comfort of a cheeseburger-inspired dinner in one creamy pot. This hearty soup is loaded with beef, elbow pasta, carrots, and celery in a smooth cheese broth.

Ingredients:
• 1 pound lean ground beef
• 1 medium onion, diced
• 1 cup diced carrots
• 1 cup diced celery
• 3 garlic cloves, minced
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 6 cups chicken broth
• 2 cups uncooked elbow macaroni
• 12 ounces Velveeta, cubed
• 1/2 cup sour cream
• 1/2 teaspoon black pepper
• Salt, to taste

Directions:
1. Cook the ground beef in a large pot over medium-high heat until browned, crumbling it as it cooks. Drain the extra grease and set the beef aside.
2. Add the butter to the pot and melt over medium heat. Stir in the onion, carrots, and celery. Sauté for 7–9 minutes until softened, then stir in the garlic for 30 seconds.
3. Add the flour and cook, stirring, for 1 minute.
4. Gradually pour in the chicken broth while stirring. Scrape up any browned bits, return the beef to the pot, and bring to a boil.
5. Stir in the uncooked macaroni. Simmer uncovered for 8–10 minutes, stirring often, until tender.
6. Lower the heat and stir in the Velveeta in small batches until the broth is creamy and smooth.
7. Take the pot off the heat. Mix a few spoonfuls of warm broth into the sour cream before stirring it into the soup. Add the pepper and salt to taste. Avoid boiling once the sour cream is added.

Spoon into bowls and serve with bread or crackers for an easy, comforting meal. Thin leftovers with a little broth when reheating.

Servings: 6

10/28/2026

Homestyle Crockpot Beef Tips & Noodles 🥣❤️

Let the slow cooker do the work while beef and mushrooms simmer in a savory gravy. Add tender egg noodles and a touch of sour cream for a hearty meal everyone can gather around.

Makes 6 servings

Ingredients:
• 2 lbs beef stew meat
• 1 medium onion, diced
• 8 oz mushrooms, sliced
• 1 can (10.5 oz) condensed cream of mushroom soup
• 2 cups beef broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon garlic powder
• 12 oz egg noodles
• ½ cup sour cream, brought to room temperature
• Salt and black pepper, to taste

Directions:
1. Add the stew meat, diced onion, and sliced mushrooms to your slow cooker.
2. In a bowl, combine the cream of mushroom soup, beef broth, Worcestershire sauce, garlic powder, and a little pepper. Pour over the meat and gently mix.
3. Cook covered on LOW for 7–8 hours or HIGH for 4–5 hours, until the beef is tender enough to pull apart with a fork.
4. Prepare the egg noodles in a separate pot following the package instructions, then drain.
5. Switch off the slow cooker. Stir a few spoonfuls of warm gravy into the sour cream, then fold that mixture into the beef. Keep it from boiling once the sour cream is added.
6. Gently stir in the cooked noodles and season with salt and pepper to taste. Serve warm.

For a thicker sauce, combine 1 tablespoon cornstarch with 1 tablespoon cold water. Add during the last 15–20 minutes of cooking on HIGH, before stirring in the sour cream and noodles.

Simple ingredients and slow-simmered flavor make this a cozy dinner favorite! 🍄🥩

10/28/2026

🧀 Chicken Bacon Ranch Tater Tot Casserole

Golden tots on top, creamy ranch chicken underneath, and plenty of bacon and cheese in every serving. This easy casserole turns simple ingredients into a filling family meal.

Ingredients:
• 4 cooked chicken breasts, shredded (about 4–5 cups)
• 6 slices cooked bacon, chopped
• 1 bag (32 oz) frozen tater tots
• 1/2 cup ranch dressing
• 1 can (10.5 oz) condensed cream of chicken soup
• 1 cup sour cream
• 2 cups shredded cheddar cheese, divided
• 1 cup shredded mozzarella cheese
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper

Directions:
1. Heat the oven to 375°F and grease a 9×13-inch baking dish.
2. Mix the ranch dressing, condensed soup, sour cream, garlic powder, and pepper in a large bowl.
3. Add the shredded chicken, half the chopped bacon, 1 cup cheddar, and all the mozzarella. Stir until evenly coated.
4. Spoon the creamy chicken filling into the dish and spread it into an even layer.
5. Cover the filling with a single layer of frozen tater tots. No thawing needed.
6. Bake uncovered for 40–45 minutes, until the filling bubbles and the tots turn golden.
7. Scatter the remaining cheddar and bacon over the top. Return to the oven for 5–10 minutes, until melted and the casserole reaches 165°F in the center.
8. Allow it to stand for 5 minutes, then scoop and serve.

Prep time: 15 minutes with cooked chicken and bacon
Bake time: 45–55 minutes
Makes: 8 servings

Warm, hearty, and loaded with the chicken-bacon-ranch flavor everyone loves. 🥓

10/28/2026

🍽️ Creamy Ranch Pork Chops & Potatoes

This simple slow cooker dinner brings savory pork chops and baby potatoes together in a rich ranch sauce. Easy ingredients, hearty portions, and plenty of gravy for every bite!

Ingredients:
• 4 thick-cut boneless pork chops
• 1 1/2 pounds baby potatoes, halved
• 1 can (10.5 ounces) condensed cream of chicken soup
• 1 packet (1 ounce) ranch seasoning mix
• 1/2 cup low-sodium chicken broth
• 1/2 teaspoon black pepper
• 1 tablespoon oil

Directions:
1. Add the halved potatoes to a 6-quart slow cooker, cutting larger ones into quarters for even cooking.
2. Season the pork chops with black pepper. For a golden finish, heat the oil in a skillet over medium-high heat and brown the chops for 1–2 minutes on each side. To skip browning, lightly grease the slow cooker with the oil before adding the potatoes.
3. Lay the chops on top of the potatoes.
4. In a bowl, stir together the condensed cream of chicken soup, ranch seasoning, and broth until combined. Pour the mixture over everything.
5. Cover and cook on LOW for 5–6 hours. Begin checking at 4 hours and continue until the potatoes are tender and the pork is cooked through. Cooking time depends on the thickness of the chops and your slow cooker.
6. Serve the pork and potatoes with generous spoonfuls of ranch gravy.

Add a vegetable on the side and dinner is ready. 🥔❤️

Servings: 4

10/28/2026

Gooey Peanut Butter S’mores Sandwich 🥜🍫

Turn a few pantry favorites into a warm, melty dessert! Creamy peanut butter, fluffy marshmallow creme, and chocolate chips come together between two buttery, toasted slices of bread.

Makes: 1 sandwich

Ingredients:
• 2 slices white sandwich bread
• 2 tablespoons creamy peanut butter
• 2 tablespoons marshmallow creme
• 2 tablespoons semi-sweet chocolate chips
• 1 tablespoon softened butter

Directions:
1. Coat one slice of bread with the peanut butter.
2. Cover the second slice with marshmallow creme and scatter the chocolate chips on top.
3. Close the sandwich so the sweet fillings are on the inside.
4. Butter the outside of the upper slice using half the softened butter.
5. Warm a nonstick skillet over medium-low heat. Set the sandwich in buttered-side down, then butter the exposed top with the remaining butter.
6. Toast for 2–4 minutes on each side until golden brown and melted in the middle. Reduce the heat if needed to keep the bread from browning too fast.
7. Rest for 1–2 minutes, then slice carefully and enjoy while warm. The center will be hot.

An easy sweet treat with a golden crunch and a deliciously gooey center! ❤️

10/28/2026

Creamy Marry Me Chicken Soup 🥣❤️
Every spoonful is packed with tender chicken, sweet sun-dried tomatoes, and spinach in a garlicky Parmesan cream broth. Perfect for a cozy family supper!

Ingredients:
• 1½ pounds boneless, skinless chicken breasts, cut into bite-size pieces
• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 4 garlic cloves, minced
• ½ cup oil-packed sun-dried tomatoes, drained and chopped
• 1 teaspoon Italian seasoning
• ½ teaspoon paprika
• ¼ teaspoon crushed red pepper flakes
• 4 cups chicken broth
• 1 cup heavy cream
• ¾ cup freshly grated Parmesan, plus extra for serving
• 3 cups fresh baby spinach
• ½ teaspoon salt, plus more to taste
• ½ teaspoon black pepper

Directions:
1. Toss the chicken with salt and pepper. Warm olive oil in a large pot over medium-high heat. Brown the chicken for 4–5 minutes, stirring occasionally, then move it to a plate. It will finish cooking later.
2. Cook the diced onion in the same pot for 3–4 minutes. Add garlic, sun-dried tomatoes, Italian seasoning, paprika, and red pepper flakes; stir for 1 minute.
3. Add the chicken broth and loosen the browned bits from the bottom. Place the chicken and any collected juices back into the pot.
4. Simmer gently for 10–12 minutes, until the chicken is tender and its internal temperature reaches 165°F.
5. Turn the heat to low and pour in the cream. Stir in the Parmesan a little at a time until melted, without letting the soup boil.
6. Fold in the spinach and cook for another 2–3 minutes. Adjust salt and pepper to taste.
7. Serve with extra Parmesan and crusty bread for dipping.

Prep time: 15 minutes
Cooking time: 30 minutes
Makes 6 servings

10/27/2026

One-Pot Lasagna Soup 🧀🍲

A big bowl of comfort without all the layering! This hearty soup brings together savory beef, tomato broth, and tender lasagna noodles with a rich, cheesy finish.

Ingredients:
• 1 lb ground beef
• 1 medium yellow onion, diced
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 1 can (28 oz) crushed tomatoes
• 6 cups low-sodium chicken broth
• 2 tsp Italian seasoning
• ¼ tsp red pepper flakes, optional
• 8 oz dry lasagna noodles, broken into bite-size pieces
• Salt and black pepper, to taste

For the cheesy finish:
• 1 cup ricotta cheese
• 1 cup shredded mozzarella
• ½ cup grated Parmesan
• ¼ cup chopped fresh basil

Directions:
1. Place a large pot over medium-high heat. Cook the beef and diced onion for 7–9 minutes, crumbling the beef as it cooks. Once browned and softened, drain off excess grease.
2. Add garlic and tomato paste, stirring for 1 minute.
3. Pour in the crushed tomatoes and broth. Stir in Italian seasoning and optional red pepper flakes. Bring to a boil, lower the heat, and simmer for 10 minutes.
4. Stir in the broken noodles and simmer uncovered for 10–15 minutes, stirring frequently, until tender. Add a little water if the soup becomes too thick.
5. Combine ricotta, mozzarella, and Parmesan in a small bowl. Taste the soup and adjust with salt and black pepper.
6. Spoon the soup into serving bowls. Top each with the cheese mixture and chopped basil, then swirl the cheese into the warm broth.

Makes: 6 servings
Prep: 15 minutes
Cook: About 35 minutes

Keep some crusty garlic bread nearby for soaking up that delicious tomato broth! 🍅

10/27/2026

Sticky, Smoky Southern Baked Beans 🥓✨

A little brown sugar, tangy BBQ sauce, and plenty of bacon turn simple canned beans into a rich, bubbling side dish everyone can scoop into.

Ingredients:
• 2 cans (28 oz each) pork and beans, undrained
• ½ cup ketchup
• ½ cup BBQ sauce
• ¼ cup packed brown sugar
• 1 tablespoon yellow mustard
• 1 tablespoon Worcestershire sauce
• ¼ teaspoon liquid smoke, optional
• ½ teaspoon garlic powder
• ¼ teaspoon black pepper
• 6 slices thick-cut bacon, cut into bite-size pieces

Directions:
1. Heat your oven to 350°F and lightly grease a 9×13-inch baking dish.
2. Lightly brown the bacon in a skillet over medium heat, leaving it partially cooked. Transfer to paper towels to drain.
3. Combine the undrained beans with ketchup, BBQ sauce, brown sugar, mustard, Worcestershire sauce, optional liquid smoke, garlic powder, and black pepper.
4. Spread the mixture into the baking dish. Distribute the bacon pieces across the surface.
5. Bake uncovered for 60–75 minutes, until the sauce thickens, the edges bubble, and the bacon browns. Loosely cover with foil if needed to prevent overbrowning.
6. Let stand for 10 minutes, then serve warm.

Makes: 10–12 servings

An easy, hearty addition to a backyard BBQ or a cozy Sunday supper. 🤎

Karina Ouwens

10/29/2026

10/28/2026

10/28/2026

10/28/2026

10/28/2026

10/28/2026

10/28/2026

10/28/2026

10/27/2026

10/27/2026

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