Loaded Baked Potato Soup

I posted one of our favorite soup recipes last fall but our food photography was pretty much atrocious then.  Not that it’s Pioneer Woman good now but we’re making improvements.  Did you know that Nate has a thing for the Pioneer Woman?  I don’t think it’s really a romantic thing.  More of a “I wish my wife was as good with a camera and whisk” kind of thing.  I get it. 

He’s blushing now.  That’s why I love him.

Enough mushy stuff.  Well, mushy love stuff.  How about mushy soup stuff?

Loaded Baked Potato Soup to be exact.

We love this baked potato soup recipe because it’s an easy dinner idea for the week but still tastes week-end good.  You get that, right? 

Loaded “Baked Potato” Soup

• Southern Style Hash browns (1 bag)
• 3 cans chicken broth
• 3 cups milk
• 12 pieces of bacon (we go with the easy microwave kind)
• 2 1/2 cups shredded cheddar cheese
• 1 green onion (diced)

Combine broth, milk, and green onion in stock pot.  Once hot, add hash browns.  Cook hash browns until mushy (technical term).  Mash with potato masher (one of my favorite utensils..after the whisk).  Add bacon.  Simmer for about 5 minutes.  Add cheese.  Simmer for about 5 minutes.  Add flour to thicken to desired consistency.  Enjoy!

We always enjoy it with salad Rhodes frozen bread. 

What’s your favorite soup recipe?  How about favorite comfort food?  Celebrity crushes?  Blog celebrity crushes?

Be sure to check out more recipes here!

Pumpkin Chocolate Chip Cast Iron Skillet Cookie

First order of business.  I strongly urge to purchase a cast iron skillet.  You will thank me.

Second order of business.  You must make this Pumpkin Chocolate Chip Cast Iron Skillet Cookie.  You will thank me.

Nate and I love cast iron skillet cookies.  A chocolate chip cookie with a hint of bacon-y grease flavor.  Can you get any better than that?

You can.  Add pumpkin and pumpkin pie spice to it.  We don’t mess around here at Décor and the Dog.

I suppose you could make this in any regular ol’ pan.  But don’t.  Get yourself a cast iron skillet.

Pumpkin Chocolate Chip Cast Iron Skillet Cookie

• 1 1/2 cups all purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup (1 1/2 sticks) unsalted butter, softened
• 1/2 cup granulated sugar
• 3/4 cup packed light brown sugar
• 1 large egg
• 1/2 cup pumpkin
• 2 teaspoons pumpkin pie spice
• 2 teaspoons of pure vanilla extract
• 1 1/2 cups chocolate chips

Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, pumpkin pie spice and salt.  Set aside. Cream butter and sugars until mixture is light and fluffy. Add egg, vanilla and pumpkin; mix until they are fully incorporated. Add flour mixture.  Beat until just combined. Stir in chocolate chips.

Transfer dough to a 10-inch ovenproof skillet (lightly greased) and spread to cover the bottom of the pan. Bake until edges are brown and top is golden, 25-30 minutes. Don't over bake.  It will continue to cook out of the oven. Transfer to a wire rack to cool in pan.  Cut into wedges.

Enjoy!

And be sure to Instagram it.  I mean, it didn’t happen if you didn’t Instagram it.

I’ve had some questions about our cast iron skillet.  We have the Lodge Logic  12" Pre-Seasoned Skillet. We’ve had ours for a couple of years now and it keeps getting better with age!

Are you a cast iron skillet cookie fan?  How about pumpkin?  I can’t quit the pumpkin.  Wait, I’m eating vegetables.  Awesome.

Fall Dessert Pizza

Who’s working on adding on that extra layer for winter?  Yeah, me too. 

Mmm, soup.  Mmm, mashed potatoes.  Mmm, desserts.  The delicious food just doesn’t stop lately.

Today I’m going to share with you one of my favorite desserts… Fall Dessert Pizza.

A peanut butter cookie “crust” with a chocolate chip/peanut butter chip “sauce” topped with candy corn, marshmallows, M&Ms, and Reese’s Pieces.  Can you go wrong?

Start with your ingredients…

• 1/2 c. butter
• 1/2 c. peanut butter
• 1/2 c. brown sugar
• 1/2 c. white sugar
• 1 egg
• 1 tsp. vanilla
• 1 c. flour
• 1/2 c. chocolate chips
• 1/2 c. peanut butter chip
• Various topping:  M&Ms, Reese’s Pieces, marshmallows, peanuts, etc.

Beat butter and peanut butter for ~30 seconds until light brown.  Beat in brown sugar, sugar, egg, and vanilla until mixed well.  Add flour slowly.

Spread onto greased 12-13” pizza pan.  My mom always used circle pans which makes for fun “pizza” slices.  I only have rectangle pans so that’s what I went with.

Bake at 350 for 13-18 minutes, or until golden.

Remove and instantly sprinkle with chocolate chips and peanut butter chips.

Let sit 1-2 minutes and then spread chips.  (You may need to stick the pan back in the oven to assist with the melting.)

Top with desired fall toppings.  (You can also make this any time of year with various toppings.)

Pop the pan back in the oven and bake for ~5 minutes or until marshmallows are golden.

Try to limit yourself to half the pan.  Or don’t.  It’s only a matter of time before the snow flies and you need that extra layer!

What’s your favorite fall dessert?  Do you have trouble keeping your hands out the candy corn bag?  Are you stocking up for winter?