Every time I make this easy + perfect chocolate chip cookie recipe by Pinch of Yum, everyone who says they’re on a diet isn’t on a diet anymore.
They’re perfectly soft, fluffy, and melt in your mouth goodness.
Also, they’re kind of the perfect cookies to make when dinner is on the stove because they’re quick and people get super impressed when you let them know you made cookies for dessert on a whim.
Pro tip: The recipe calls for both white and brown sugar, but I just use brown sugar and it’s just 👌.
Basically, they’re pro-level cookies that make you look like a cooking genius but in reality, it took you just 7 minutes and 25 seconds to pop them in the oven (maybe less).
So! In the spirit of recipes that make people take a look at you and go, “This person knows what they’re doing,” what’s your crowdpleasing recipe?
PS – Here’s a quick and healthy dinner recipe that I made while living in a Vienna Airbnb. Even if where you’re staying has limited cooking implements, this isn’t hard to make.
Chasing Foxes was started in 2016 as a way for Grace and her husband, Silas, to start traveling. However, they started to realize that they had a passion for improving themselves, and wanted to help others level up their lives as well. So whether it's with cooking, travel, or staying healthy, they want to help you better your life bit by bit, as they do the same.
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Most crowd pleasing (which means my boys devour it ) it corn casserole. lol
Ugh, I love corn casserole!
I make basic rotel dip, but add hamburger meat and a can of cream of mushroom soup to make it a meal. You can also add veggies and the whole kitchen sink to this.
That sounds so good!
My most crowd pleasing recipe is Gòi Cuòn (Vietnamese fresh summer rolls) with Peanut sauce
I need this! That sounds so good right now!
So, I make this really good young lhen in the crock pot with carrots and potatoes. And the leftovers make an amazing homemmade chicken and dumpling soup! Depending on your crock pot size, this can feed up to 4 people for 2-4 days. To start I add one tablespoon of Better than Bullion chicken flavor, and fill the crock pot about halfway with bone broth (I use low sodium, I add a lot of salt to it already), then I get started on cutting the potatoes. I usually get the tiny, colorful ones and cut them in half, then I add the carrots (I use colorfull baby corrots, it just makes for lots of colors), then I add about 3 or 5 cloves of garlic (I love garlic, use what suits you best), 4 tablespoons of salt, half a teaspoon of cardimom, rosemary (fresh or ground), and onion powder (you can use fresh cut yellow onion, I am such a baby about cutting them). I let the all cook in the pot on high for about 30 minutes before I add the chicken. I usually just butter the chicken and I’ll take fresh pultrey herbs and fresh thyme and stick it up that chicken! Put in the crock pot and cook on high for about 6 hours, then turn to low for 2 or 3 more hours and you are set!
This sounds SO good. I would so eat this and I’m very partial to chicken and dumpling soups. One of my favorite childhood memories. ❤️
My family always asks me to bring my taco salad to our gatherings. In the last few years I’ve made several versions of it. But they, as well as myself like the original version
That sounds so good!
I have a big family and friends, so we each take their best recipe dish to the gatherings. The Mennonite Cookbook has recipes for a large gathering, my favorite being 12 dozen Cinnamon Buns…When I made those, somehow everyone just “happened” to come for a visit that day…aroma smells? The second one is a recipe from generations of grandmothers (Scotland); Sweet and Sour Pork Ribs and a secret sauce. Then I started making my own Cabbage Rolls imade in the largest Roasters I could find. The kids always cleared me out when I made Monster Cookies with M & M’s, again 12 dozen. I also have my Dad’s Corned Venison receipe. When he went to the buther to have it shaved, he made the butcher weigh the Corned Venison due to all the staff making their sandwiches of the Corned Venison…it was that good! I have also, in my recipe stash, another recipe from my Scottish grandmothers Christmas Pudding which takes 8 weeks to cure (and the last stage was pouring Rum onto the pudding before serving) My Uncle always flamed it before before putting the Butterscotch Caramel sauce (hot), then serving it.
Since living in a motorhome, I now make soups, casseroles, and Nuts & Bolts. Grant can only recall one soup that was not great and a potato casserole (too much garlic). Otherwise, I just make up my own recipe as it is being made.
My cheesecake. It’s a must that I bring it at every family event. Sometimes I think everyone is more thrilled to have the cheesecake than me!!
I think you need to share the recipe.
Squash Casserole is a hit no matter where I take it.
That honestly sounds so good!
I make a baked spaghetti that I cobbled together from two different recipes and then my own edits from personal preference. It is a 100% hit every time.
I’ve been meaning to try baked spaghetti; sounds good! 🙂
I make a killer chili that’s a crowd pleaser and easy to make. A lb of stew beef into the crock pot; a bag of pinto beans; 2cans diced tomatoes; one medium onion, diced; three crushed garlic cloves; three tbsp chili powder; 1tsp pepper; 1tsp cumin; cover with water. Cook on high until beans are soft, about 6hours. You may need to add water as beans cook.
That sounds so comforting! 10/10 would try that!
My favorite recipe is my dad’s chili. It has a secret ingredient that really gives it a great kick. It’s so good that I keto-fied it and THAT version is even a crowdpleaser. 🙂
Honestly, chili is always a good idea. Also, maybe you can email me that secret recipe.
Every time I make a steak and ale pie, it’s ALWAYS a crowd-pleaser.
Especially on cold fall nights, as the scent of it wafts throughout the house, it’s so comforting.
One of the best comfort foods to have as the temperatures drop and I just love dishing it out!
PS – Also, I’m a bit artistic, so I love braiding the puff pastry on top and making pretty designs. 🙂
This honestly sounds SO good! Even though it’s getting warmer, I wouldn’t mind eating that right now. LOL