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Poached eggs? Piggie? Avocado? Portobellos?  There's nothing to hate here.  Poached Egg and Smoked Ham over Portobello Mushroom Caps.

Poached Egg and Smoked Ham over Portobello Mushroom Caps

Poached eggs? Piggie? Avocado? Portobellos? There's nothing to hate here. Poached Egg and Smoked Ham over Portobello Mushroom Caps.

Loaded with thick cut bacon and seasoned ground beef in the most scrumptious beer cheese soup.  One pot, 30 minutes and you have dinner. #soup #cheese #recipe

Bacon Beer Cheese Soup with Chicken (with NEW VIDEO)

Loaded with thick cut bacon and seasoned ground beef in the most scrumptious beer cheese soup. One pot, 30 minutes and you have dinner. #soup #cheese #recipe

Creamy Red Curry Coconut Butternut Squash Soup - just 4 ingredients make this creamy flavorful soup! #fallfest

Creamy Red Curry Coconut Butternut Soup

Creamy Red Curry Coconut Butternut Squash Soup - just 4 ingredients make this creamy flavorful soup! #fallfest

French Onion Soup Grilled Cheese...seriously THE BEST grilled cheese you WILL EVER EAT. (and you can put a cast iron griddle right on the grill and make these steaming hot and fresh!)

French Onion Soup Grilled Cheese...seriously THE BEST grilled cheese you WILL EVER EAT. (and you can put a cast iron griddle right on the grill and make these steaming hot and fresh!)

Roast Tomato Soup with the ultimate Toasted Cheese sandwich

Roasted tomato soup with the ultimate toasted cheese sandwich

French Toast Casserole -- It's even better when it sits overnight. You can put it in the fridge uncooked or completely cooked and just slice it up the next morning and reheat each slice. #Breakfast

French Toast Casserole -- It's even better when it sits overnight. You can put it in the fridge uncooked or completely cooked and just slice it up the next morning and reheat each slice. #Breakfast

Author Nancy Harmon Jenkins uses olive oil three ways in this version of the venerable Italian soup: for sautéing garlic, rubbing on the toasts that accompany the dish, and finishing the soup. See the recipe »

Tuscan Bean Soup with Squash and Kale

Author Nancy Harmon Jenkins uses olive oil three ways in this version of the venerable Italian soup: for sautéing garlic, rubbing on the toasts that accompany the dish, and finishing the soup. See the recipe »

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