This is a great weeknight dinner recipe, combining ingredients that are usually in the cupboard plus leftover roast from a weekend meal. It freezes well after cooking and can be re-heated in the microwave.
Will make 18 biscuits. Butermilk Biscuits are easy and quick to make for a weekend brunch.
Serving this pitcher punch is a great way to welcome guests or to get the party started.
You can thaw and peel the shrimp while the soup is cooking, but to quickly get dinner on the table after work, prep the shrimp the night before. That way, you'll be able to throw them into the slow cooker when you get home and then sit down to a warm, soothing meal in less than 15 minutes.
There's a family-style welcome at Inverary Inn and a family-pleasing menu that includes a classic apple and pork combo.
Dogs will lick up every last crumb of these crunchy peanut butter-flavoured biscuits created by Nicole Young. Plus the fresh mint and parsley help freshen their breath, too. For a small dog, use a smaller cutter.
To freeze some of this hearty soup for up to one month, omit spinach and pasta, then add them when reheating. If you don't have homemade Chicken Stock, use 6 cups (1.5 L) sodium-reduced chicken stock plus 2 cups (500 mL) water.
Love a bigger cookie? Make jumbo versions by measuring out 2 tbsp balls and cook for 15-17 minutes.
