Southern Living Boursin Potato Soup (My Extra-Cheesy Version)

 

Last week, I had my usual 6-week haircut appointment, and as always, my stylist and I fell into our favorite topics: baseball, plants, and food. This time, the food conversation turned to Boursin cheese. She mentioned spotting a recipe for a simple five-ingredient potato soup that used it, and I realized I'd seen the exact same one—straight from a Southern Living email that landed in both our inboxes (and probably yours too, if you're subscribed).

I decided to give it a try right away. It's incredibly easy, comes together quickly, and tastes far more indulgent than the short ingredient list suggests. True to form, though, I couldn't resist tweaking it: I doubled the Boursin because, honestly, who doesn't love more of that garlicky, herby creaminess? Everyone who sampled agreed—it was the right call. The extra package takes it from good to truly addictive.

Here's my slightly adapted version:

5-Ingredient Potato Soup

Slightly adapted from Southern Living

2 slices thick-cut bacon, chopped (about ⅔ cup)

2 lb. Melissa’s Organic Russet Potatoes (about 4 medium), peeled and cut into ½-inch pieces (about 4½ cups)

4 c. chicken broth

1 t. kosher salt

¼ t. black pepper

2 5.3-oz. pkgs. Boursin cheese (garlic-and-fine-herbs variety)

2 T. chopped fresh herbs (such as dill, chives, or parsley)

Additional Boursin crumbles, for serving (optional) 

In a medium Dutch oven, cook the chopped bacon over medium heat, stirring occasionally, until browned and crisp, 8–10 minutes. Use a slotted spoon to transfer it to a paper towel-lined plate, leaving the drippings in the pot.

Add the potato pieces to the bacon drippings and cook, stirring now and then, until they start to brown in spots, about 2 minutes. Pour in the chicken broth, salt, and pepper. Increase the heat to medium-high and bring to a boil.

Reduce to medium-low to maintain a gentle simmer. Cover and cook, stirring once or twice, until the potatoes are fork-tender, 10–12 minutes.

With a slotted spoon, transfer about ¾ cup of the potato pieces to a small bowl and set aside. Use an immersion blender to puree the remaining soup in the pot until smooth and creamy.

Stir in both packages of Boursin cheese until fully melted and incorporated, about 2 minutes. Gently fold the reserved potato pieces back in for a bit of texture.

Ladle into bowls and top with the crispy bacon, chopped fresh herbs, and a sprinkle of Boursin crumbles if you'd like. Serve warm and enjoy every comforting spoonful.

This soup has become a new favorite for cozy nights—quick enough for weeknights but special enough to feel like a treat.

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I Didn't Believe the Hype... Until This Magic Cleaning Cloth BLEW ME AWAY

I’m the kind of person who scrolls past “miracle” product videos on TikTok and YouTube thinking, “Riiiiiight.” Over-the-top enthusiasm? Red flag. Dramatic before-and-afters? Probably editing tricks. So when I kept seeing people lose their minds over this so-called “magic cleaning cloth” that supposedly cleans everything with just water, I rolled my eyes and kept scrolling.

But the reviews were relentless. Person after person swearing it transformed their streaky glass cabinets, cloudy shower doors, and fingerprint-covered stainless steel — all without a drop of chemical cleaner. Eventually the sheer volume of sincere-sounding praise wore me down. Fine, I thought. I’ll try it, be disappointed, and at least I’ll have content for a “don’t waste your money” post.

Spoiler: I never got to write that takedown.

The first time I used it, I was standing on a stepstool trying to clean the glass inserts in my kitchen cabinets — the ones way up high that always end up streaky no matter how carefully I spray and wipe. Normally this is a 20-minute ordeal involving balancing acts, multiple paper towels, and at least one muttered curse when I step down and realize I’ve accomplished nothing. 

This time? I dampened the cloth with plain tap water, wrung it out really well (like, almost-dry-but-still-damp well), and gave the glass a few firm swipes. The streaks literally disappeared in seconds. I blinked, wiped again to be sure, and… nothing. Crystal clear. No lint. No residue. No faint chemical film.I was stunned, so I kept going. I moved from cabinet to cabinet, then tackled the glass doors on my hutch, then the storm door (both inside and out — in February cold, mind you), and finally the shower doors in the bathroom that have looked faintly foggy since I moved in. Every surface came out flawless. I actually stood back and said out loud, “Wow.” Truth be told, I’m still saying it.What makes this cloth different? According to the product description, it has billions of tiny wedge-shaped grabbers that act like microscopic magnets for dirt and grime. It traps dust, oils, and moisture, then dries to a perfectly streak-free finish. And because you’re only using water, there’s zero risk of chemical haze or rainbow streaks that some glass cleaners leave behind. Here’s what sold me completely:

- Streak-free & lint-free on glass, mirrors, stainless steel, chrome — even car windows.
- Reusable and [hand] washable — I’ve already washed mine multiple times and it still performs like new.
- Eco-friendly — no single-use paper towels, no plastic bottles of spray cleaner piling up in the trash.
- Saves money — one pack replaces countless rolls of paper towels and bottles of cleaner.
- Works best when dampened and wrung out thoroughly — too wet and you’ll get temporary streaks that dry away; too dry and it won’t grab dirt as well.

 I bought the 6-pack because I figured if it worked half as well as people claimed, I’d still come out ahead. Now I’m kicking myself for not getting the 10-pack. These cloths live in my kitchen drawer, bathroom cabinet, and even the car, to tackle that windshield haze — they’re that handy. 
If you’ve ever groaned at the sight of streaky glass cabinets, spent too much money on “streak-free” sprays that aren’t, or just want to cut chemicals out of your cleaning routine, do yourself a favor and try these. I went from skeptic to evangelist in one afternoon.

You can order some here. Trust me, do NOT hesitate. These things are life changing!

Has anyone else tried these magic cleaning cloths? Were you as shocked as I was? Drop a comment — I need to know I’m not alone in my conversion story!

Here’s to happy (and way easier) cleaning!

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Trisha Yearwood's Spinach Casserole: Creamy, Cheesy Comfort in Every Bite

 

I’ll admit it—I have a serious weakness for vegetable casseroles. They’re cozy, versatile, and somehow manage to feel indulgent while still being mostly veggies. Whether as a hearty side or the star of the plate, they just hit the spot. And when it comes to spinach? I’m all in. So when I came across Trisha Yearwood’s take on a spinach casserole, I knew I had to try it.

The original recipe caught my eye because it’s rich, flavorful, and surprisingly straightforward. But I noticed something a little different in her approach: the cream cheese is added later in the process. In her version (as shared on Food Network for her Creamed Spinach Casserole), she incorporates it more traditionally, but many recreations and adaptations—like the one I followed—blend it smoothly into the cream sauce for extra silkiness. I tweaked it slightly to melt the cream cheese fully with the heavy cream first (no lumps here!), and the result was pure perfection: ultra-creamy, garlicky, with just the right kick from cayenne and a whisper of nutmeg.

This dish is everything you want in comfort food—velvety texture, golden cheesy topping, and that irresistible aroma filling the kitchen. I paired mine with a delicate fillet of brown butter halibut for lunch, and the combination was heavenly: the mild fish against the bold, creamy spinach was spot-on.

Here’s the recipe I used and loved (adapted slightly for smoother results):

Trisha Yearwood's Spinach Casserole

3 T. butter

3 cloves garlic, minced

1 medium onion, chopped

Pinch of freshly ground nutmeg

¼ t. cayenne pepper

1¼ c. heavy cream

3 oz. cream cheese

2 10-oz. pkg. frozen chopped spinach, thawed and well-drained

Salt and freshly ground black pepper, to taste

⅔ c. shredded Parmesan cheese, divided

2 T. breadcrumbs

 Preheat your oven to 400°F and grease a 2-quart baking dish.

 In a medium saucepan over medium-high heat, melt the butter. Add the minced garlic and chopped onion; cook, stirring occasionally, until the onions soften (about 5 minutes).

 Stir in the nutmeg (if using), cayenne, heavy cream, and cream cheese. Simmer gently until the mixture thickens slightly and the cream cheese melts completely into a smooth sauce (about 5 minutes).

 Add the drained spinach, salt and pepper to taste, and ⅓ cup of the Parmesan. Stir until everything is well combined and heated through.

 Transfer the mixture to your prepared baking dish. Sprinkle the breadcrumbs and remaining ⅓ cup Parmesan evenly over the top.

 Bake for 15–17 minutes, or until the top is golden brown and bubbly. Let it rest a few minutes before serving—the aroma alone is worth the wait!

This casserole reheats beautifully and makes fantastic leftovers. It’s rich enough to stand alone as a main with a salad or crusty bread, yet elegant enough to grace any dinner table. Trisha Yearwood knows her Southern comfort, and this dish proves it.

 If you’re a spinach lover (or just need an easy, crowd-pleasing veggie side), give this a whirl. You might find yourself making excuses to have “just one more scoop.”

 

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Chocolate Malt Shoppe Bars: My Tweaked Version of a Creamy, Nostalgic Treat

 

If you're anything like me, the idea of turning a classic chocolate malt into a no-bake dessert bar sounds pretty irresistible. I stumbled across Amanda Rettke's Chocolate Malt Shoppe Bars on iambaker.net, and after one look at those creamy layers, Oreo crust, and Whoppers topping, I knew I had to try them.

The original recipe is fantastic—rich, malty, and full of that old-school soda-fountain nostalgia—but I made a couple of adjustments that worked better for my kitchen and taste. First, I scaled it up to my preferred 9"×9" straight-sided pan because an 8"×8" just doesn't give enough servings for a proper dessert. (Who wants skimpy bars?) Second, I switched from regular marshmallows to miniature ones. The larger ones took a bit too long to melt, stiffened up too quickly, and consequently left little chewy bits of marshmallow in the filling. The minis melted quickly and smoothly and gave the filling that perfect velvety texture—no lumps, no hardening. The result? Ultra-creamy, chocolate-malt perfection that sets beautifully. Third, her 3-4 hours chill time was not nearly enough. Let these go 8, or better yet, over night, making them nicely make ahead. Lastly, I switched from semisweet chocolate chips to dark chocolate chips because it made the chocolate flavor richer and more intense.

These bars are now firmly on my “make again soon” list. They're rich without being heavy, and that crunchy Whoppers garnish adds the best contrast. If you're a fan of chocolate malt anything, this one's for you.

Chocolate Malt Shoppe Bars

 Adapted from Amanda Rettke at iambaker.net

 

Base (Oreo Crust):

 26 Oreo cookies
5 T. butter, melted

Filling: 
2½ T. butter
2⅔ c. miniature marshmallows
¾ c. dark chocolate chips
¼ t. kosher salt
10 oz. cream cheese, room temperature
1 c. confectioners' sugar
1 c. chocolate malt powder
1¼ t. vanilla extract
1¼ c. heavy whipping cream

Garnish:
1¼ c. crushed malted milk balls

Line a 9”×9” straight-sided baking dish with parchment paper, letting it overhang the sides for easy removal. 

Place the Oreo cookies in the bowl of a food processor and pulse until finely ground. With the machine running, slowly pour in the melted butter and continue pulsing until the mixture resembles damp sand. Firmly press the crumbs into the bottom of the prepared pan—I like using a tart tamper for an even, compact layer. Pop the crust into the refrigerator while you make the filling. 

In a medium saucepan over medium-low heat, melt the butter. Add the miniature marshmallows, dark chocolate chips, and kosher salt. Stir constantly until everything is just melted and smooth—don't overdo it, or the marshmallows can seize up and harden. Remove from heat and let it cool for 5–8 minutes; it'll thicken and get sticky as it sits. 

In the bowl of a stand mixer fitted with the paddle attachment, beat the room-temperature cream cheese, confectioners' sugar, chocolate malt powder, and vanilla until completely smooth and creamy. 

Switch to the whisk attachment. With the mixer on low, slowly pour in the heavy whipping cream. Increase speed and whip until the mixture is thick and fully combined. 

Add the cooled marshmallow-chocolate mixture to the bowl and mix on low until everything is evenly incorporated—no streaks. 

Remove the crust from the fridge and pour the filling over it, spreading into an even layer with an offset spatula. Generously sprinkle the crushed malted milk balls over the top, pressing lightly so they stick. 

Refrigerate for 8 hours (or overnight) until fully set. Use the parchment overhang to lift the bars out, then slice and serve. 

These keep well in the fridge for a few days—just cover them tightly. Enjoy the creamy, malty goodness!

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Heartland Chicken Salad Sandwich – A Nostalgic Twist on a Family Classic

 

I’ve never been one for chain restaurants, but Houlihan’s was different. There was something special about those outings when my boys were little—my mom and I would bundle them up, head to one of the nearby locations, enjoy a relaxed meal, and then make a day of shopping. The food was reliably good, but honestly, it was the memories that made it shine: laughter over plates, little hands reaching for fries, and that cozy feeling of family time well spent. I miss those days more than I can say.

Recently, I was reminiscing with my older son about those lunches, and he lit up remembering his go-to order: the Heartland Chicken Salad. He’d always pick out the onions and tomatoes (classic kid move), but otherwise, he devoured it. That conversation sparked an idea—what if we turned that beloved salad into a sandwich?

I gave it a try, and wow, it’s even better than I hoped. The combination of crisp mixed greens, tender chicken (I went with chopped rotisserie for ease), smoky bacon, sharp aged cheddar, crunchy spicy pecans, sliced red onions, and red bell peppers (or cherry tomatoes in a pinch), all tossed in a garlicky ranch dressing—it’s hearty, flavorful, and downright craveable.

The real star? That garlic ranch dressing. Houlihan’s version was legendary, but since I couldn’t track down an exact recipe, I whipped up my own. It’s creamy, tangy, and packed with garlic goodness—perfect for binding everything together. 

Here’s how I built the sandwich:

Start with a toasted hoagie roll (seriously, don’t skip the toasting—it adds incredible depth and crunch). Then I tossed together mixed greens, shredded rotisserie chicken, crispy smoked bacon, shredded aged cheddar, toasted pecans — don’t even THINK about not toasting them, seriously it makes a tremendous difference —, diced red onion, quartered cherry tomatoes, and garlic ranch dressing. The combination of flavors is really superb. It’s salad-meets-sandwich perfection—fresh yet indulgent, with every bite evoking those old Houlihan’s lunches.

Homemade Garlic Ranch Dressing

Makes about 1¼–1½ cups (plenty for multiple sandwiches or salads)

  ½ c. Duke’s mayonnaise

½ c. sour cream

¼–½ c. buttermilk

1½ t. garlic paste

½ t. garlic powder

1 t. onion powder

1 t. fresh lemon juice

½ t. dried dill weed

½ t. dried parsley

½ t. salt (adjust to taste)

 ¼ t. freshly ground black pepper

In a medium bowl, whisk together the mayonnaise, sour cream, lemon juice, and ¼ cup buttermilk until smooth and creamy.

 Stir in the garlic paste, garlic powder, onion powder, dill, parsley, salt, and pepper. Mix well.

Gradually add more buttermilk if you want a thinner, more pourable consistency.

 Taste and adjust seasoning—maybe a touch more salt, garlic, or lemon.

Cover and refrigerate for at least 2 hours (overnight is ideal) to let the flavors meld and deepen.

This dressing truly makes this sandwich something extra special. Next time you’re craving comfort food with a side of nostalgia, give this a whirl. It might just bring back some sweet memories of your own. 

What’s your favorite childhood restaurant dish you’ve recreated at home? I’d love to hear in the comments!

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Sage Green & Cherry Blossoms: My Fresh Spring Table Setting

 

Spring has officially arrived at my table! Soft, subtle, and irresistibly pretty, this first tablescape of the season feels just like the gentle awakening of warmer days. With only a few quick swaps, it can easily shift into bolder, brighter hues as summer draws near.

 

A neutral linen tablecloth with a delicate cream design creates a calm foundation, topped by a super affordable sage-green cheesecloth runner that drapes freely and organically from end to end—like a gentle breeze across the table.

 

The centerpiece steals the show: a majestic swan planter brimming with faux cherry blossoms, adding elegance and a touch of whimsy. As evening settles in, cordless table lamps bathe everything in a warm, inviting glow.

Each place setting begins with an off-white charger featuring pretty scalloped edges. Layered on top are my cherished Portmeirion “Botanic Garden” dinner and salad plates. Perched above the salad plate sits a vintage off-white appetizer plate illustrated with herbs and their names—a treasured souvenir from the Missouri Botanical Garden gift shop in the 1980s!

Bordallo Pinheiro’s charming green cabbage leaf salad bowls complete the look and are perfect for serving velvety spring soup. The matching Portmeirion Botanic Garden Butterfly cups and saucers flutter in beautifully, promising butterflies and blooms ahead.

 

For flatware, I pulled out my all-time favorite Kelenfer set with its delightful musical-note tail design—it never fails to make me smile. Sage-green Ruvanti napkins echo the runner and add just the right hint of color.

 

And oh, the glassware! I had the most fun here, mixing three different patterns, colors, and sizes to evoke the joyful feeling of spring growth rising from the earth. As a proud “green girl,” I couldn’t resist these gorgeous green ribbed stemless wine glasses—the texture is divine and pairs effortlessly with elegant crystal champagne flutes and sunny golden-yellow stemware. The combination feels fresh, alive, and perfectly spring-like.

 

This tablescape is soft elegance at its best—pretty today, ready to bloom brighter tomorrow. I hope it inspires your own spring table!   

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This post is linked to: Tablescape Thursday