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Today we encourage everyone to look for satisfaction in meals, look for opportunities to eat with others, whether that be family meals at home or digital coffee & muffin dates with friends and loved ones.

As we spend this week celebrating and sharing we wanted to remind everyone that food is also connection and a way to remember!

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For those of you who can do gluten and dairy, this was a real hit with my daughter's volleyball team! Goes great in a big crock pot.

https://sugar-n-spicegals.com/sharp-white-cheddar-mac-n-cheese/

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When I was a little girl I absolutely hated Craft white cheddar mac and cheese. This was a bit of a bummer because my siblings were obsessed with it, which meant that we had it all the time. What made it even worse, was that they liked it with hot dogs cut up in it. YUCK! (Well to my 10 year old self).

Everyone Likes White Cheddar Mac n' Cheese!

I feel like most kids liked white mac n' cheese, so I was definitely the weird child, especially since my most favorite food at that time was broccoli with cheese sauce. (Recipe coming soon) 🙂

Ha, I seriously got made fun of for that, but that's another story for later. Anyway, I did not realize at my young age how yummy white mac and cheese really could be because we never had homemade mac n' cheese around my house. Now days we have macaroni and cheese as on a regular basis because I love it so much. And guess what? I even like Kraft Macaroni and Cheese nowadays.

Yummy White Cheddar Mac and Cheese Recipe

This sharp white cheddar mac n' cheese is similar to other white cheese mac and cheese recipes I've made before, but of course I switched up a few ingredients to make it unique. I love how the sharp white cheddar makes it so rich, and how the whipping cream makes it so thick and creamy. It really is the definition of a perfect comfort food.

It's a good thing this white cheddar mac n cheese is so easy to make, or else I don't know if I would eat it as much as I do. This is considering I'm not one that loves spending hours in the kitchen. The nice thing about this white cheddar mac and cheese recipe is it can be made in under 30 minutes!

Try This Sharp White Cheddar Mac n' Cheese Recipe Today!

If you want to try another white mac and cheese recipe with a bit of a kick and some yummy bacon, try this Bacon Pepper Jack Mac n' Cheese recipe!

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Sharp White Cheddar Mac n' Cheese - Sugar n' Spice Gals

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This sharp white cheddar mac n' cheese recipe is so creamy and rich. This macaroni recipe is full of the yummiest cheese flavor and seasoned to perfection.

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This is not a recipe but a grocery suggestion...these cookies are the best!!! Gluten free and vegan, but stay away if you have nut allergies:

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Our Abuela Approved Grain Free Mexican Wedding Cookies are made from a blend of almond flour, pecans, powdered sugar, and cinnamon for all to enjoy

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These are my go to cookies for bake sales or teacher appreciation. They are super easy and a big hit! You can use whatever type of cake mix that you prefer. I typically make lemon and strawberry instead of chocolate.

https://www.pauladeen.com/recipe/chocolate-gooey-butter-cookies/

Nicole Garland

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I lived in Budapest, Hungary for a time, and nearly every restaurant has this signature soup. There are a variety of recipes for it online, and one can mix and match options inside, but the Must Haves are: Sweet Paprika, More Garlic than the Recipe Calls For, and Ground Caraway Seeds. :) This can be made with mushrooms instead of beef for a vegetarian option, and the sour cream is optional but Heavenly. It’s my go-to for giving to neighbors, family, and friends.  (The framed image is in my kitchen: a woman reading a book with the phrase, “Ma nem főzök.” Or ” I won’t cook today.” On the days I choose cooking over reading, I love to cook this.) -Paige Erickson

https://tastehungary.com/journal/hungarian-gulyas-goulash-recipe/

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My mother is French Canadian, so beignets were always a favorite for all holidays and birthdays!

The recipe below is similar to my Mom's recipe for beignets: https://preppykitchen.com/beignets/

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You can make this your own in so many ways. 

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This was a staple growing up on the ranch. My mother learned how to make it when she was growing up. It was used to feed all the cowboys that would work. Easy bulk dinner! I have fed 50 student-athletes with this recipe before. You can freeze and reheat this meal if you do any meal prepping or even throw in a crock pot if you don't want to bake it.

Ingredients:

1 chopped green bell pepper (optional)

1 chopped onion

2 tablespoons vegetable oil

2 cups chopped cooked chicken (or shredded)

1 can cream of chicken soup

1 can cream of mushroom soup

1 block of cream cheese

1 can diced tomato and green chiles (green chiles give a little kick but rotel works good too)

1 teaspoon chili powder

1 teaspoon ground cumin

3/4 teaspoon salt

2 pinches garlic powder

2 pinches pepper

12 corn tortillas, torn into 1-inch pieces (I have done flour and it was good)

2 cups grated Cheddar cheese

Cilantro (optional)

Step 1:

In a large skilled over medium-high heat, sauté bell pepper and onion 5 minutes or until tender. Stir in chicken and next 9 ingredients; remove from heat.

Step 2:

Layer one-third of torn tortillas in bottom of a lightly greased 13- x 9-inch baking dish. Like you would do a lasagna.

Step 3:

Top with one-third of chicken mixture and 2/3 cup cheese. Repeat layers twice.

Step 4:

Bake at 350°F for 30 to 35 minutes.

The best step? Add sour cream or salsa and avocado and enjoy!

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This is a recipe that I have been making for Thanksgiving or Christmas since my son was a little boy. He is now 34 and comes here for Christmas every year. He never fails to ask for this.

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I found this recipe in San Antonio Cooks, a collection of recipes from local restaurants. I freeze batches of the meatballs so I can have an easy weeknight dinner. The tomato sauce is super easy and can be served so many ways (including dipping for breadsticks and stromboli).

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Square Meatballs with Pomodoro Sauce Recipe

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Tis best-ever Square Meatballs with Pomodoro Sauce recipe gets flavor from Asiago, Mozzarella, parsley and more. Get the recipe from Food & Wine.

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This post may contain affiliate links. Please read my disclosure policy.
This 5-ingredient white chicken chili recipe is super quick and easy to make, full of great flavor, and always a crowd fave!
After sharing a new recipe for easy (red) chicken chili, I thought I would circle back today to share one of my all-time favorite recipes for easy white chicken chili.

Even better - my favorite easy white chicken chili recipe that is made with just FIVE easy ingredients. ♡

This recipe is as easy as it gets. Simply stir all of the ingredients together, bring the soup to a simmer, ladle it up while it's nice and hot, then pile on your favorite toppings and enjoy! I've probably made this recipe at least a hundred times over the years, and it always has a way of hitting the spot. It also freezes and reheats well if you would like to save the leftovers or make and save a big batch for easy meal prep.

I'm telling you - this recipe is always a winner. Let's make a batch!

5-Ingredient White Chicken Chili Ingredients:

To make this white chicken chili recipe, you will need the following five ingredients (plus I highly recommend going big on toppings):

Chicken: Any kind of diced or shredded chicken will do. I typically shred a rotisserie or use leftover frozen chicken from my Instant Pot Shredded Chicken or Baked Chicken Breasts recipe.

Salsa verde: Either homemade or store-bought, whichever you prefer. I will note that store-bought brands of roasted salsa verde can vary pretty dramatically in terms of heat. So if you prefer a milder soup, I would definitely recommend finding a salsa that is on the milder side.

Beans: You are welcome to use whatever type of beans you love best for this chicken chili. I typically use white beans (such as Great Northerns), but pinto, garbanzo or black beans would be delicious too.

Chicken stock: Because this ingredient list is so short, I recommend using a good-quality brand of chicken stock or veggie stock, whichever you prefer.

Cumin: We will also add in a hint of cumin to the broth to helps round out the seasonings in the salsa verde.

Toppings: Finally, I recommend using a generous amount of whatever toppings you love best! I almost always add cilantro and fresh avocado to my soup. But a crumble of tortilla chips, diced red or green onions, sour cream, shredded cheese (sharp cheddar, Monterrey Jack or a Mexican-blend), crumbled cotija cheese, and/or sliced jalapeños would also be delicious additions!

How To Make This Soup:

To make this 5-ingredient white chicken chili recipe, simply...

1. Combine ingredients. Stir together chicken stock, shredded chicken, beans, salsa and cumin in large stockpot.

2. Bring to a simmer. Cook on high heat until the soup reaches a simmer. Then reduce heat to medium-low to maintain the simmer briefly for 5 minutes.

3. Serve. Then ladle the soup up into serving bowls, garnished with your favorite toppings.

Possible Variations:

There are so many ways that you could get creative with this soup recipe! For example, feel free to...

Add extra veggies. If you would like to add some extra veggies to this soup, diced poblano peppers, onions and/or potatoes (feel free to use frozen hash brown potatoes as a shortcut) are some of my other favorite additions.

Make it in the Crock-Pot or Instant Pot. This soup really just needs to be stirred together and warmed. So feel free to let it simmer on low in the Crock-Pot or use the sauté button on your Instant Pot, if you would prefer to use one of those appliances.

More Favorite Chili Recipes:

Here are a few more of my go-to chili recipes, if you would like to give them a try!
Print

5-Ingredient White Chicken Chili

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Yield: 4 servings 1x

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5-Ingredient White Chicken Chili Recipe | Gimme Some Oven

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This delicious and easy white chicken chili recipe can be made with just 5 ingredients in 15 minutes! So tasty!!

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Maine Needhams Candy (Jan Watson's family recipe)

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Maine Needhams Candy (Jan Watson's family recipe)

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Every Christmas, my mother used to make multiple batches of needhams, which are a traditional Maine candy going back a couple of centuries. According to local lore, they were created by a pastor's wife whose last name was Needham. They are a Mounds-like candy with a rich coconut-and-mashed potato center and a dark chocolate outer shell. (To the uninitiated, mashed potatoes in a candy shell probably sounds disgusting. If you like chocolate and coconut together, I promise you will like this! The finished product does not have a "potato-y" flavor but gives off a wonderful creaminess.) The old-school version uses paraffin in the chocolate for extra shine, but this recipe is modified.

Ever since moving to Pittsburgh in 2018, I have come to realize just how little-known this treat is outside of northern New England, which is why I have chosen this recipe to share. The needhams freeze well and make a great gift.

Recipe:

3/4 cup warm mashed potato (about 1 large potato)

1 tablespoon soft butter

1 teaspoon pure vanilla extract

Pinch of salt

4 cups powdered sugar, sifted

2 cups shredded coconut

16 ounces of dark dipping chocolate (NOT chocolate chips) or good quality chocolate bar

Directions:

First, cook the peeled potatoes until tender. Mash them with a fork. Add butter, salt, vanilla, and then slowly stir in the powdered sugar, mixing it all together with an electric mixer. Add the coconut and mix throughout, and then put this mixture on a cookie sheet on top of a piece of parchment paper. Refrigerate this overnight.

The next day, remove the mixture from the refrigerator. Cut the coconut into squares or roll into balls, then place these in the freezer.

Melt the chocolate in the microwave. Dip the frozen balls of candy filling into the chocolate one by one until they are covered, then place on wax paper and allow them to set. Once they are set, store in an airtight container. The needhams will keep for up to one week and can be eaten cold or at room temperature.

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Galia Fussell: Cajun Garlic Butter Shrimp

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Galia Fussell: Cajun Garlic Butter Shrimp

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My favorite is Cajun Garlic Butter Shrimp; however, the recipe Dr. Peg Hohensee shared with us in 2021 was fabulous. I used her recipe to prepare this one.

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These are also our traditional dishes: pot pies.

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This sounds crazy - dump these 7 cans together with some Velveeta cheese, and they make the most delicious soup ever. My family's favorite!

Melissa Scranton