Daily EasyMeals

Absolutely Ultimate Potato Soup

Ingredients

1 pound bacon, chopped

2 stalks celery, diced

1 onion, chopped

3 cloves garlic, minced

8 potatoes, peeled and cubed

4 cups chicken stock, or enough to cover potatoes

3 tablespoons butter

¼ cup all-purpose flour

1 cup heavy cream

1 teaspoon dried tarragon

3 teaspoons chopped fresh cilantro

salt and freshly ground black pepper to taste

Directions
Gather all ingredients.

Place bacon in a Dutch oven and cook over medium-high heat, turning occasionally, until evenly browned, 5 to 10 minutes. Drain bacon pieces on paper towels. Drain off all but 1/4 cup of the bacon grease.

Cook celery and onion in the reserved bacon drippings until onion is soft and translucent, about 5 minutes. Stir in garlic, and continue cooking for 1 to 2 minutes.

Add cubed potatoes, and toss to coat. Sauté for 3 to 4 minutes. Return bacon to the pan, and add enough chicken stock to just cover the potatoes. Cover, and simmer until potatoes are tender, 15 to 20 minutes.

Meanwhile, melt butter in a separate skillet over medium heat. Whisk in flour. Cook, stirring constantly, 1 to 2 minutes. Whisk in heavy cream, tarragon, and cilantro.

Bring cream mixture to a boil, and cook, stirring constantly, until thickened, about 5 minutes. Add cream mixture to the potato mixture; stir to combine.

Transfer about 1/2 of the soup to a blender and purée. Return to the Dutch oven. Adjust seasonings to taste.

Serve hot and enjoy!

Million Dollar Soup

Ingredients

2 tablespoons butter

1/2 onion, chopped

2 stalks celery, chopped

salt and freshly ground black pepper to taste

2 cups diced Yukon Gold potatoes

1 can condensed cream of chicken soup

1 can Cheddar cheese soup

4 cups chicken broth

1 tablespoon Cajun seasoning

1 teaspoon garlic powder

1 teaspoon onion powder

4 cups chopped rotisserie chicken, or more to taste

5 strips bacon, cooked and chopped

1/2 cup sour cream

1/2 cup shredded creamy mozzarella cheese

Garnish

1/4 cup shredded Cheddar cheese

cooked and crumbled bacon

scallions, sliced

buttery round crackers, such as Ritz®, crushed

Directions
Melt 2 tablespoons butter in a large pot over medium heat. Add onions and celery and cook until tender, 4 to 5 minutes. Season with salt and pepper.

Add potatoes, cream of chicken, Cheddar cheese soup, and broth to the pot and season with Cajun seasoning, garlic powder, and onion powder. Simmer for 5 minutes. Add chicken and bacon to the soup.

Reduce heat to low, and simmer, stirring occasionally, 15 to 20 minutes more. Stir in sour cream and creamy mozzarella; remove from heat.

Serve garnished with shredded Cheddar, bacon, scallions, and crushed Ritz crackers.

Best Peanut Butter Cookies Ever

Ingredients

2 cups peanut butter

2 cups white sugar

2 eggs

2 teaspoons baking soda

1 pinch salt

1 teaspoon vanilla extract

Directions
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.

In a medium bowl, stir peanut butter and sugar together until smooth. Beat in the eggs, one at a time, then stir in the baking soda, salt, and vanilla. Roll dough into 1 inch balls and place them 2 inches apart onto the prepared cookie sheets. Press a criss-cross into the top using the back of a fork.

Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Cake Mix Cookies

Ingredients

1 (15.25 ounce) package white cake mix

½ cup vegetable oil

2 large eggs

Directions
Gather all ingredients and preheat the oven to 350 degrees F (175 degrees C).

Stir cake mix, oil, and eggs together in a large bowl until it comes together as a dough.

Form dough into 1-inch balls and place 2 inches apart on ungreased baking sheets.

Bake in the preheated oven, about 6 to 10 minutes, depending on how soft you like your cookies. Cool cookies on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Serve and enjoy!

Snickers Peanut Butter Cookies

Ingredients:

1 cup Unsalted Butter, softened
1 cup Peanut Butter
1 cup Packed Brown Sugar
1 cup Granulated Sugar

2 large Eggs
1 teaspoon Vanilla Extract
3.5 cups All-Purpose Flour
1 teaspoon Baking Soda
0.5 teaspoon Salt
48 pieces Mini Snickers Bars, unwrapped

Directions:

1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.

2. In a large bowl, cream together the softened butter, peanut butter, brown sugar, and granulated sugar until light and fluffy—about 2–3 minutes with a hand mixer or 4–5 minutes with a stand mixer.

3. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract.

4. In another bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.

5. Take 1–2 tablespoons of dough and flatten it in your palm. Place a mini Snickers bar in the center, wrap the dough around it completely, and roll into a smooth ball. Place the dough balls about 2 inches apart on the prepared baking sheets.

6. Bake for 12–15 minutes or until the edges are lightly golden brown. The centers will still look soft—this is good. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

7. Optional: Once cooled, drizzle with melted chocolate or caramel for a polished finish. Store in an

airtight container for up to 5 days or freeze for up to 2 months.
Prep Time: 30 minutes | Cooking Time: 15 minutes | Total Time: 45 minutes
Kcal: Approximate 150 calories per cookie | Servings: 48 cookies

Best Coconut Christmas Cookies

Ingredients:
- 3 cups sweetened shredded coconut
- 3/4 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 large egg white
- 1/4 teaspoon salt
- 1/2 cup semi-sweet chocolate chips, melted
- Christmas sprinkles

Directions:

1. Preheat oven to 325°F (160°C) and line a baking sheet with parchment paper.

2. In a large bowl, mix together the shredded coconut, sweetened condensed milk, and vanilla extract until well combined.

3. In a separate bowl, beat the egg white with the salt until soft peaks form.

4. Gently fold the beaten egg white into the coconut mixture until just combined.

5. Scoop tablespoon-sized mounds of the mixture onto the prepared baking sheet, spacing them slightly apart.

6. Bake in the preheated oven for 18–20 minutes, or until the edges are golden and the tops are just set.

7. Once baked, let the cookies cool completely on the baking sheet.

8. Drizzle the cooled cookies with melted chocolate and decorate with Christmas sprinkles.

Prep Time: 15 minutes | Cooking Time: 18–20 minutes | Total Time: 35-40 minutes
Kcal: Approximate 120 calories per serving | Servings: About 24 cookies

Soft and Chewy Sugar Cookies

Ingredients

2 ¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder

¼ teaspoon salt
1 cup unsalted butter softened
1 ½ cups granulated sugar
1 large egg

2 teaspoons vanilla extract
3 tablespoons milk
Granulated sugar for rolling
Instructions

Preheat oven to 375°F (190°C).

In a medium bowl, whisk together flour, baking soda, baking powder, and salt.

In a large bowl, cream softened butter and granulated sugar until light and fluffy.

Beat in the egg, vanilla extract, and milk until well combined.

Gradually add the dry ingredients to the wet mixture, mixing just until incorporated.

Scoop tablespoon-sized portions of dough and roll into balls.

Roll each dough ball in granulated sugar.

Place cookies 2 inches apart on an ungreased baking sheet.

Bake for 8-10 minutes, until edges are lightly golden and centers remain soft.

Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Christmas Pineapple Upside-Down Sugar Cookies

Ingredients

1 cup unsalted butter softened
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2½ cups all-purpose flour
½ teaspoon baking powder

¼ teaspoon salt
½ cup crushed pineapple well-drained
½ cup brown sugar for rolling
¼ cup unsweetened shredded coconut
Maraschino cherries optional, for garnish
Instructions

Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.

In a large bowl, cream butter and sugar until light and fluffy (2–3 minutes).

Beat in egg and vanilla until smooth.

In another bowl, whisk flour, baking powder, and salt.

Gradually mix dry ingredients into wet until just combined.

Fold in drained pineapple and shredded coconut.

In a small bowl, mix brown sugar with 1–2 teaspoon flour.

Roll dough into tablespoon-sized balls and coat in brown sugar mixture.

Place on baking sheets, flatten slightly, and add a maraschino cherry to each (if using).

Bake for 12–15 minutes, until edges are golden.

Cool on sheet for 5 minutes, then transfer to wire rack to cool completely.

Maraschino Cherry Sugar Cookies

Ingredients:

- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar

- 1 egg
- 1 teaspoon vanilla extract
- 1/2 cup maraschino cherries, chopped and drained
- 1/4 cup maraschino cherry juice
- 1/2 teaspoon almond extract
- Optional: extra sugar for rolling

Directions:

1. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.

2. In a bowl, whisk together flour, baking soda, and baking powder; set aside.

3. In a large bowl, cream together butter and granulated sugar until light and fluffy.

4. Beat in the egg, vanilla extract, almond extract, and maraschino cherry juice until combined.

5. Gradually mix in the dry ingredients until just blended.

6. Fold in the chopped maraschino cherries carefully.

7. Roll dough into 1-inch balls. If desired, roll each ball in extra sugar for a sparkling finish.

8. Place cookies 2 inches apart on prepared baking sheets.

9. Bake for 8-10 minutes or until edges are lightly golden.

10. Allow cookies to cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.
Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes
Kcal: 180 kcal | Servings: 24 cookies

Brown Sugar Cinnamon Caramel Cookies

Ingredients:

- 1 cup unsalted butter, softened
- 1 ¼ cups brown sugar, packed
- ¼ cup granulated sugar
- 2 large eggs, room temperature

- 2 teaspoons vanilla extract
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder

- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- 1 tablespoon cornstarch
- 1 cup soft caramel candies, chopped or thick caramel sauce, chilled and portioned
- Optional: 1 tablespoon heavy cream (if caramel is very firm)
- Optional Add-Ins: white chocolate chips, chopped pecans or walnuts
- Sea salt flakes for topping

Directions:

1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.

2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.

3. Beat in eggs one at a time, then add vanilla extract and mix until combined.

4. In another bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and cornstarch.

5. Gradually mix the dry ingredients into the wet ingredients until just combined. If using, fold in white chocolate chips and nuts.

6. Take about 1 tablespoon of dough and flatten it slightly. Place a small amount of caramel in the center (if very firm, mix caramel with heavy cream to soften).

7. Carefully fold the dough around the caramel, sealing it completely to form balls. Place on the prepared baking sheet spaced about 2 inches apart.

8. Lightly sprinkle the tops of each cookie ball with sea salt flakes.

9. Bake for 10-12 minutes or until edges are golden but centers remain soft. Let cool on baking sheet for
5 minutes before transferring to a wire rack.

Prep Time: 20 minutes | Cooking Time: 12 minutes | Total Time: 32 minutes
Kcal: Approximately 180 kcal per cookie | Servings: 24 cookies