Let me start off by saying how much I've always disliked soups. A weird introduction, right? But it's true! I never ate soup or stew because the texture freaked me out. What's the point of eating flavored water??

There was only one type of soup I liked and that was Baked Potato Soup (because it's fattening and delicious). I realized that the reason I liked it was because it was hearty and thick. I started to wonder what other types of soups I could whip up that I would enjoy...and was also healthy enough for my mom and sister.

I've gotten into the habit of cooking dinner for my family on Sundays since I'm home alone and both my mom and sister work.

I was searching Pinterest high & low for a soup recipe that seemed suitable for November weather and finally decided on this Chicken and Dumpling recipe.  I followed it pretty closely, if not exact.

The major plus side of this recipe? It's made for the Crockpot. That's usually what I stick to on Sunday afternoons because even though the prep is a little much, I can just sit back and let the meal cook without worrying about it.

Spoiler alert: this soup was DELICIOUS and I need to make it again ASAP.

Ingredients:

• 2 boneless, skinless chicken breasts
• 2 Tbsp of butter
• 2 cans of Cream of Chicken soup
• 14.5 oz of Chicken broth
• 4 Grands Flaky Refrigerator biscuits

On Sundays, I'm home alone all day. Both my mom and sister are at work so I usually have the most relaxing day on planet earth and I cherish my Sundays with all my heart.

Because I'm home all day with Gossip Girl on Netflix and the only real responsibility of blogging to keep me busy, I sometimes experiment with recipes. I'll make myself a fancy, aggressive breakfast and I've just started cooking dinner for my family.

Well, last week I made a kick ass Loaded Cauliflower Soup in the Crock Pot but forgot to take photos so we'll wait on a blog post on that. That's what I originally had planned for today but then I also forgot that I made dinner Monday night too.

I was off last week for Columbus Day and decided to try my hand at another recipe and this was even more delicious and easier that the soup.

My mom wanted something healthy, while I wanted something flavorful and easy. That is how Garlic and Brown Sugar chicken was born.

It sounds kind of gross but my goodness it was tasty. It had a sweet, but not overpowering taste -- similar to what a teriyaki sauce tastes like.

And like I said, it was ridiculously easy.

Ingredients:

• Chicken of your choice (I used thin sliced chicken breast cutlets) 
• 4 TBSP of Brown Sugar
• 2.5 TBSP of chopped garlic (I didn't have cloves but the original recipe calls for 4 cloves) 
• 3 TSPs of Olive Oil

Since starting work full time back in April, my lounge days are limited to the weekends. That means, my Pinterest time is few and far inbetween.

I hadn't made a food concoction in quite a while, but a month ago, during the 4th of July weekend I basically had a 4 day weekend and a little bit of time on my hands.

With this, I started looking through Pinterest and decided that a breakfast casserole was my next project. This is very similar to the breakfast cups I made back in January, but just in a regular casserole form.

I couldn't find a recipe that exactly fit what I want-- a lot used ham instead of bacon, were for serving sizes of 24 people, or just wasn't what I was looking for. I decided to just wing it and make something of my own.

Ingredients:



1 package of Pillsbury Crescent Rolls
Half a package of Hash Browns
8 Eggs
Bacon (as much as you'd like) -- precook before hand
Shredded Cheese (whichever kind, however much you'd like)

Steps:

1. Spray casserole pan with cooking spray
2. Spread package of crescent rolls over the casserole pan, make sure there are no open spaces between the dough, seal up any cracks.
3. Spread raw hash browns on top of the crescent rolls
4. Beat 8 eggs together in a bowl (add salt and pepper if you'd like) and pour over hashbrowns
5. Add pre cooked bacon slices on top (I broke the pieces of bacon in half to cover more space)
6. Sprinkle with shredded cheese
7. Cook at 350 degrees for about 15-25 minutes, or until the edges of the crescent rolls look golden brown, and the eggs are cooked thoroughly.





This casserole lasted for weeks. It was honestly way too much (whoops) so after about 5 days in the refrigerator, I cut it in half and put it in the freezer. It tasted just as good after it was defrosted and heated in the microwave.

This is such a fun brunch idea, if you're having a weekend brunch for your girlfriends -- it's something easy and quick to make that is different!

Another recipe Wednesday because I have an addiction to Pinterest recipes...especially breakfast ones.

I've seen a lot of variations of this particular recipe but the one I followed was easiest and virtually took no time.

I made this last Tuesday because I needed to kill some time and on Sunday because I was in the mood for a big breakfast.

Honestly, these are really similar to the breakfast cups I make (I use the same exact ingredients) but just in a different form.

This is the original recipe but I changed it up very slightly.



Ingredients:
1 can of crescent rolls
4 eggs
4 slices of bacon
Shredded cheddar cheese
Salt & pepper

Steps:
1. Preheat oven to 350 degrees
2. Lay out crescent rolls on aluminum foil covered cookie sheet; grease aluminum foil with cooking spray
3. Divide the crescent rolls into to separate pieces


4. Seal up the openings of the crescent rolls and roll up the sides about an inch in, creating little walls
5. Crack two eggs on each crescent roll; place bacon strips on top, sprinkle as much cheese as you'd like, and add salt and peppers to taste



6. Place in preheated oven and cook for 20 minutes or until crescent rolls are browned


And then enjoy!

It's not the healthiest breakfast but it's delicious and a special treat.

What's your favorite Pinterest breakfast recipe? 

I took one out of the pan before I could take a pic #bloggerfail