BRRRRR! It’s freezing here in the Midwest and we are expecting another snow day next week. Snow days are my favorite since I grew up in Florida and never even saw snow until I was an adult. My kids, husband, dogs, and I love getting bundled up and sledding down the hill in our yard, making snowmen and snow angels, and, of course, having a snowball fight! After playing in the snow though we’re always tired and cold, so for lunch and dinner I have a few favorite comfort food recipes I cook up while we warm up by the fire and watch a movie. 

Today I’m sharing over 100 of my favorite comfort food recipes perfect for warming you up on cold and dreary snow days.

I’ve included all the soups and casseroles we love and also delicious drinks and decadent desserts you will enjoy on even the coldest of winter nights!

Scroll down to check out the recipes.

“A snow day literally and figuratively falls from the sky, unbidden, and seems like a thing of wonder.” – Susan Orlean

Entrees:

1. Mama’s Pasta Bolognese – For the Love of Food

2. Cheesy Meatball Bake – Ann’s Entitled Life

3. Creamy Chicken and Gnocchi Soup – Razzle Dazzle Life

4. Easy Creamy Crockpot Mac and Cheese – If You Give A Blonde A Kitchen

5. Inside Out Grilled Cheese Sliders – For the Love of Food

6. Chicken Tater Tot Casserole – Nibble and Dine

7. Rotisserie Chicken Noodle Soup – The Toasty Kitchen

8. Homestyle Grits and Veal Grillades – For the Love of Food

9. Oven Baked Meatballs with Sauce – Dish ‘n the Kitchen

10. Easy Homemade Chicken Noodle Soup – Bellyfull

11. Lazy Macaroni and Cheese Stuffed Meatloaf – The Lazy Slow Cooker

12. Slow Cooked Southern Lima Beans – For the Love of Food

13. Creamy Tomato Bisque – Living Smart and Healthy

14. Slow Cooker Bean and Bacon Soup – Moneywise Moms

15. Marsala Chicken, Mushroom and Rice Casserole – For the Love of Food

16. Chili Cowboy Casserole – With A Blast

17. Philly Cheesesteak Pasta Skillet – The Short Order Cook

18. Instant Pot Chili Frito Pie – Eating in an Instant

19. Bacon Lover’s Loaded Cauliflower Casserole – For the Love of Food

20. Instant Pot Chicken Pot Pie Soup – Living Smart and Healthy

21. Hearty Pork and Cabbage Noodles – For the Love of Food

22. Flaky & Buttery Ham Pot Pie – The Salty Pot

23. One Pot Lasagna Soup – Chocolate Moosey

24. Meatless Baked Ziti – Living Lou

25. Crockpot Chicken Stroganoff – For the Love of Food

26. Bistro French Onion Soup – Emily Fabulous

27. Best Overnight French Toast Casserole – Crayons and Cravings

28. Warm You Up Cheesy Broccoli Casserole – For the Love of Food

29. Broccoli Chicken Noodle Casserole – My Organized Chaos

30. Italian Macaroni and Cheese – Ann’s Entitled Life

31. Warm You Up Cream of Mushroom Soup – For the Love of Food

32. Crockpot Tuna Casserole – Hello Spoonful

33. Italian Creamy Beef Ragu – The Pasta Project

34. Cream of Bacon Soup – BENSA Bacon Lovers

35. Crockpot Cajun Red Beans and Rice – For the Love of Food

36. Split Pea Soup with Truffle Fried Potatoes – A Little and A Lot

37. Homemade Baked Mac and Cheese – The Suburban Soapbox

38. Irish Steak and Mushroom Pie – For the Love of Food

39. Panera Copycat Hearty 10 Vegetable Soup – Thank You Berry Much

40. Italian Shrimp Skillet Bake – For the Love of Food

41. Slow Cooker Turkey Vegetable Chili – Zucchini Zone

42. Pot Roast Foil Packs – For the Love of Food

43. Vegetable Lasagna with White Sauce – Where Is My Spoon

44. Crock Pot Tortellini Soup with Cream Cheese – Practically Homemade

45. Cowboy Pork Spaghetti – For the Love of Food

46. Turkey Rice Soup – Two Healthy Kitchens

47. Snowman Pizza – Fresh Start Nutrition

48. Pasta e Ceci – Italian Pasta and Chickpea Stew – Xoxo Bella

49. Southern Style Chicken and Dumplings – For the Love of Food

50. Stuffed Portobello Mushrooms with Beef and Cheese – Healthy Seasonal Recipes

51. Sicilian Meatball Soup with Cabbage – The Roasted Root

52. Stuffed Pepper Casserole – Two Healthy Kitchens

53. Crockpot White Chicken Chili – For the Love of Food

54. Cheddar Corn Soup – Quirky Inspired

55. Turkey and Sausage Meatballs – Gluesticks and Gum Drops

56. Crockpot Chicken and Gravy – For the Love of Food

57. Warming Chunky Vegetable Soup – In the Play Room

58. Chicken Pozole Verde – Pinch and Swirl

59. Paula Deen’s Hot Chicken Salad Casserole – For the Love of Food

60. Instant Pot Beef and Noodles – Eating in an Instant

61. Crockpot Mississippi Pot Roast – For the Love of Food

62. Potato Bacon Skillet Casserole – Cooking Chat Food

63. Loaded Baked Potato Board – For the Love of Food

64. Hearty Vegetarian Pasta e Fagioli – No Frills Kitchen

65. Chickpeas and Sweet Potato Soup – Veg Cookbook

66. Turkey Veggie Chili – For the Love of Food

67. Best Broccoli Cheddar Soup – Cook with Kushi

68. Instant Pot Vegetable Beef Soup – Aubrey’s Kitchen

69. Slow Cooked Bacon Cheeseburger Chili – For the Love of Food

70. Broccoli Cheddar Zucchini Soup – Zucchini Zone

71. Dutch Oven Chicken and Vegetables – The Oregon Dietitian

72. Zuppa Toscana Soup – For the Love of Food

73. Easy Pancake Mix Chicken and Dumplings – Practically Homemade

74. Best Crockpot Chicken Alfredo – Sweet Peas Kitchen

75. Chicken Divan Casserole – For the Love of Food

76. Beefy Pasta Bake – Bitz n Giggles

77. Cast Iron Chicken Pot Pie with Biscuits – Powered by Mom

78. Family Favorite Tuna Noodle Casserole – For the Love of Food

79. Slow Cooker Pesto Mozzarella Chicken Pasta – The Magical Slow Cooker

80. Slow Cooker Parmesan Chicken & Rice – Plain Chicken

81. Buffalo Chicken Pasta – The Cozy Cook

82. Buffalo Chicken Quesadillas – Easy Healthy Recipes

83. Perfect Pot Roast – For the Love of Food

84. Chicken Enchiladas – Ahead of Thyme

Desserts:

1. Maple Snow Candy – For the Love of Food

2. Hot Chocolate Brownies – If You Give A Blonde A Kitchen

3. Chocolate Caramel Brownie Cookies – Simply Scrumptious Eats

4. Chocolate Snow Ice Cream – Julie Blanner

1. Strawberry Snow Ice Cream – For the Love of Food

6. Bread Pudding – Fantabulosity

7. Hot Chocolate Cheesecake – 4 Sons R Us

8. Hot Cocoa Cake with Whipped Marshmallow – How Sweet Eats

9. Peanut Butter Ritz Snowman Bites – For the Love of Food

10. Best Brown Butter Chocolate Chip Cookies – Tasty Treats and Eats

11. Mexican Hot Chocolate Cookies – Isabel Eats

12. Winter Blizzard Cookies – Centsable Momma

13. Oreo Marshmallow Snowman Treats – For the Love of Food

14. Snow Day Dessert Snack Mix – Mom On Timeout

15. Snow Ice Cream with Sprinkles – Everyday Shortcuts

16. Snow Day Sugar Cookie Milkshake – We Are Not Martha

17. Easy Snow Ice Cream – 2 Ways – For the Love of Food

18. Melting Snowmen Cookie Bites – Big Bear’s Wife

19. Snowball Cake Dip – Homemade Hooplah

20. DIY Snowman Donuts for Kids – For the Love of Food

21. 3 Ingredient Hot Chocolate Dip – Lynn Mumbing Mejia

22. Snow Day Snack Board – For the Love of Food

23. Muddy Snowballs – Cooking with Karli

24. Pecan Snowball Cookies – For the Love of Food

25. Apple Fritters – Frugal Lancaster

26. S’mores Snow Ice Cream – The Schmidty Wife

27. Chocolate Fudge S’mores Mug Cake – For the Love of Food

28. Chocolate Cobbler – Dance Around the Kitchen

29. Air Fryer Chocolate Chip Pizookie – For the Love of Food

Drinks:

1. Crockpot Pumpkin Spice Latte Coffee – For the Love of Food

2. World’s Creamiest Slow Cooker Hot Chocolate – Saving Talents

3. Polar Bear Hot Chocolate – Mom Endeavors

4. Crockpot Hot Chocolate – For the Love of Food

5. The Best Hot Chocolate Float – Rachael Hartley Nutrition

6. Disney’s Frozen Blue Hot Chocolate – For the Love of Food

7. White Chocolate Mocha Coffee Bombs – The Helpful GF

8. French Hot Chocolate with Salt – Champagne Tastes

9. Coffee Eggnog – For the Love of Food

10. Snow Cream Frappuccino – 4 Sons R Us

11. Coconut Milk Hot Chocolate – Chocolate Moosey

12. Polar Express Hot Chocolate – For the Love of Food

13. Salted Peanut Butter Hot Chocolate – How Sweet Eats

14. Dalgona Coffee – For the Love of Food

15. Mexican Hot Chocolate – Little Spice Jar

16. S’mores Hot Chocolate – For the Love of Food

17. Peppermint White Hot Chocolate – Cincy Shopper

18. Gourmet Frozen Hot Chocolate with Marshmallow Cocoa Whipped Cream – For the Love of Food

Happy Snow Day!

The post 130+ Snow Day Comfort Food Recipes To Warm You Up! appeared first on For the Love of Food.

Snow days are happening more and more here. In fact, last week my kids went to school a whopping ONE day. Yep, one day of school and four and then the weekend at home with Mom. Stuck inside because it was mushy and icy outside. After day three two I already needed a solo tropical vacation far, far away but I had to settle for a hot shower, good book, and cup of coffee for 30 minutes locked in my room. Ah, Mom life. The one awesome thing about snow days though- hot drinks and big ol’ bowls of soup while watching our fave movies on the couch. Seriously, it does not get any better than that. 

This is how this ultimate creamy and comforting soup Crock-Pot Hash brown Potato and Turkey Soup was created. It was snow day number three and I had lots of leftover turkey {it’s never ending} and a big bag of frozen hashbrowns. All the ingredients are items I had on hand and I mixed them all up in my handy dandy Crock-Pot and called it a day. Five hours later dinner was ready. Dang, I love easy meals when I really don’t feel like cooking! Hope you enjoy this as much as we did. The kids even had seconds. Mom win!

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Crock-Pot Hash Brown Potato and Turkey Soup

Makes 6 servings

Ingredients

• 1 32 oz bag Southern style hashbrown potatoes
• 2 cups cooked turkey chopped
• 1 10 oz can cream of chicken soup
• 1 8 oz package cream cheese cubed
• 1 32 oz box chicken or turkey broth
• 4 slices bacon cooked and chopped
• 1 cup cheddar cheese, plus more for garnish shredded
• 1/2 cup green onions, plus more for garnish diced

Instructions

• In a large Crock-Pot add all ingredients and toss to coat.
• Cover and cook on low for 4-5 hours.
• To serve, ladle into bowls and garnish with green onions and shredded cheddar.

Start with a bag full of frozen hashbrowns. I have used both shredded hash browns and Southern style cubed potatoes.

I like the Southern style larger potatoes and thicker texture in the soup the best.

I love making this soup with leftover holiday turkey.

I chopped up about 2 cups of meat. It is delicious with chicken and ham too.

Two types of cheese make this extra rich and creamy. I add one block of cubed cream cheese and one cup of shredded cheddar. 

Bacon makes everything better, right?

Once you have added potatoes, turkey, both cheeses, bacon, green onions, and cream of chicken soup to the Crock-Pot now pour in your broth.

Chicken or turkey broth both work for this recipe. 

Stir well then cover and cook on low for 4-5 hours. 

To serve, ladle into bowls and garnish with green onions and shredded cheddar. 

Serve warm and enjoy!

Creamy and comforting and perfect for the cold winter nights!

The post Crock-Pot Hash Brown Potato and Turkey Soup appeared first on For the Love of Food.

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Crock-Pot White Chicken Chili

Ingredients

• 2 lbs chicken thighs boneless and skinless
• 1 4 oz can chopped green chiles drained
• 1 cup {about 1/2 large} yellow onion diced
• 4 cloves garlic diced
• 3 15 oz cans great Northern beans drained
• 8 oz box cream cheese cubed and softened
• 1 tsp cumin
• 1 tsp chili lime seasoning{I used Trader Joe's brand}
• 1/2 tsp white pepper
• 48 oz chicken broth {less if you do not want as much liquid}
• shredded cheese green onions, and crunchy tortilla strips, for topping

Instructions

• Place chicken thighs in the bottom of a large Crock-Pot.
• Top with chiles, beans, garlic, onions, and seasoning.
• Pour chicken broth on top, cover, and cook on high for 4-5  hours or low for 6-7 hours.
• When done, remove the chicken and shred or cut into bite size pieces then mix back in.
• Stir in softened cream cheese and mix until smooth.
• To serve: spoon into bowls and top with shredded cheese, green onions, and crunchy tortilla strips.

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Slowcooker Chicken and Rice Soup

Ingredients

• 1 1/2 lbs boneless skinless chicken thighs
• 1 1/2 cups uncooked brown rice
• 1 large yellow onion diced
• 8 oz pkg mushrooms chopped
• 2 stalks of celery chopped
• 2 cups carrots chopped
• 4 cloves garlic minced
• 2 bay leaves
• 2 teaspoons dried parsley
• 1/2 teaspoon dried thyme
• 1/2 teaspoon ground sage
• 1/2 teaspoon white pepper
• 1/2 teaspoon salt
• 7 cups chicken broth plus more if needed to thin soup

Instructions

• Add all ingredients except for the broth to a large slow cooker.
• Pour broth over the top.
• Stir to combine.
• Cover and cook on low for 6-8 hours.
• Remove bay leaves and discard.
• Remove chicken thighs, shred or dice, and mix back into the soup in the slow cooker.
• If the soup is too thick add more broth as needed.
• Scoop into bowls and serve warm.

Notes

Adapted from http://www.rachelcooks.com

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View my review of Stadium at L’Auberge Casino here. 

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Chicken & Andouille Sausage Gumbo

Makes 8-10 servings

Ingredients

• Whole Chicken excess fat/backbone removed, quartered
• 1/2 cup vegetable oil
• 1 cup flour
• 1 lb Smoked Andouille sausage chopped
• 1 large yellow onion chopped
• 2 ribs celery finely chopped
• 1/2 red bell pepper finely chopped
• 7 cloves garlic minced
• 1 12 oz bottle Abita Amber beer
• 6 cups chicken stock
• 4 tsp creole seasoning {I use Tony Cachere's}
• 2 bay leaves
• 1/4 tsp cayenne pepper
• 1/2 cup green onion
• 1/2 cup parsley chopped
• 1 tsp dried thyme
• salt/black pepper to taste
• green onions diced for garnish
• cooked white rice for serving

Instructions

• Heat a large heavy pot over medium high heat until hot, about 3 minutes.
• Sprinkle chicken with salt and pepper.
• Add to pot, skin side down, and sear until golden brown, about 8 minutes, then transfer to plate.
• Add vegetable oil, then flour, to drippings in pot. Stir with a wooden spoon to blend well.
• Reduce heat to medium and stir constantly until roux is formed chocolate-brown color. About 25 minutes.
• Add sausage, chopped onions, celery, bell peppers, and garlic to roux and cook until vegetables are soft, stirring frequently about 4 minutes.
• Add beer and stir to blend.
• Add chicken broth, creole seasoning, bay leaves, thyme, parsley, cayenne pepper and approx 2 tsp salt. Stir well to blend.
• Return chicken pieces to pot, increase heat and bring up to a boil.
• Reduce heat to medium low, simmer uncovered until chicken is tender, skimming foam from surface and stirring occasionally, about 1 ½ hours.
• Using tongs, transfer chicken to plate, cool until easy to handle, about 20 minutes.
• Remove meat from bones; discard bones and skin. Cut meat into 1 inch pieces.
• Spoon fat off of top of gumbo.
• Return meat to gumbo.
• Season with salt and pepper.
• Serve with Louisiana rice and top with green onions. Enjoy!

Notes

Recipe adapted from L’Auberge Baton Rouge.

Start with a whole chicken. I bought mine whole
 and trimmed and cut it into quarters.

Sprinkle chicken with salt and pepper.

Heat a large heavy pot over medium high heat until hot.
Add chicken to the pot, skin side down.

Sear until golden brown,
about 8 minutes, then transfer to plate.

Depending on how much drippings you have in the pot, adjust the amount of oil you add. The original recipe said 1/4 cup. I added 1/2 cup oil.

Add vegetable oil, then flour, to drippings in pot.

 Stir with a wooden spoon to blend well.

Reduce heat to medium and stir constantly until roux is formed chocolate-brown color.
About 25 minutes.

This recipe uses Andouille sausage.
It is a smoked pork sausage popular in Louisiana Cajun dishes.

Chop up the sausage into bite size pieces.

When making a detailed recipe like this I always prep everything ahead of time so it is ready to be tossed right in. I promise this saves you so much time and stress later when you are cooking!

Add sausage, chopped onions, celery, bell peppers, and garlic to the roux.

Cook until vegetables are soft, stirring frequently about 4 minutes.

Local beer is the best, in my opinion and Abita Beer is the most well known here in Louisiana.

For this recipe, use a bottle of Amber Abita beer. 

Add beer and stir to blend.

Creole seasoning is recommended. I always use Tony Chachere’s.

Pour in chicken broth.

 Now add creole seasoning, bay leaves, thyme, parsley, cayenne pepper and approx 2 tsp salt.
Stir well to blend.

Return chicken pieces to pot, increase heat and bring up to a boil. 

Reduce heat to medium low, simmer uncovered until chicken is tender, 

skimming foam from surface and stirring occasionally, about 1 ½ hours.

Using tongs, transfer chicken to plate, cool until easy to handle, about 20 minutes.

Remove meat from bones; discard bones and skin. Cut meat into 1 inch pieces.

Spoon fat off of top of gumbo and return meat to gumbo.

 Season with salt and pepper and you are ready to serve.

To serve: I start with a large scoop of cooked rice in a large bowl.

Now ladle in lots of chunky, hearty, gumbo.

Garnish with green onions and dig in!

Now let me tell y’all I have lived in Louisiana for about five years now and I have tried many, many different gumbos.

This, my friends, is the BEST. Make it tonight. Thank me tomorrow! 

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Daddy's Slow Cooked Southern Lima Beans

Makes 10 servings

Ingredients

• 16 oz bag dried lima beans soaked overnight, rinsed, and drained.
• 1 1/2 32 oz boxes of low sodium chicken broth
• 1 ham hock
• salt and pepper to taste
• garlic powder celery salt, onion powder, to taste {optional}

Instructions

• Pour dried beans in a large bowl.
• Add water to cover and soak overnight.
• In the morning, rinse and drain.
• Add lima beans to a Crock-Pot.
• Cover with chicken broth, I use about a box and a half.
• Add a large ham hock nestled in the center of the beans.
• Add your seasonings of choice. My Daddy simply seasons with salt and pepper. I like to also add garlic powder. My Mom likes celery salt and onion powder.
• Cover and cook on low for 8-9 hours until beans are soft and the mixture is thick. Add additional liquid if needed.
• Remove the ham hock before serving.
• Ladle into bowls and devour!

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Shrimp and Potato Soup

Serves 6

Ingredients

• 1/4 cup 1/2 stick butter
• 1 small yellow onion diced
• 2 medium carrots diced
• 2 tbsp flour
• 8 medium russet potatoes peeled and cubed
• 4 cups milk
• 2 chicken bouillon cubes dissolved in 1/2 cup hot milk
• 1 cup half and half
• salt and black pepper to taste
• 1 lb medium shrimp peeled
• Bacon crumbled for garnish
• Cheddar cheese shredded for garnish
• French bread sliced and toasted

Instructions

• In a 4 quart saucepan, melt the butter and saute the onions and carrots until both are slightly tender, about 5 minutes.
• Whisk in the flour and cook for one minute.
• Add the potatoes, milk, and dissolved bouillon cubes.
• Cook over medium heat for 15 minutes, until the potatoes are very soft.
• Add the half and half, salt, and pepper.
• In a small saucepan, bring 2 cups slightly salted water to a boil.
• Add the shrimp all at once and stir well. As soon as they turn pink remove from the heat and drain.
• Or you can use precooked shrimp and simply rinse and defrost, pat dry, and add to the soup.
• Add to the soup then pour into bowls.
• Garnish with shredded cheese and diced bacon and serve with toasted bread on the side.

Notes

Adapted from Paula Deen's recipe for Potato Soup with Shrimp.

Serve with a piece of crusty French bread for dipping and enjoy!

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Pumped Up Sweet Heat Bison Chili

Ingredients

• 1 lb ground bison
• 15 oz can pure pumpkin
• 15 oz can Bush's black beans rinsed and drained
• 15 oz can Bush's red kidney beans rinsed and drained
• 28 oz can crushed tomatoes
• 15 oz can tomato sauce
• 4 oz can fire roasted green chiles chopped
• 1 cup mini sweet peppers about 6, seeded and diced {or 1 cup red belle pepper}
• 1 large yellow onion diced
• 4 cloves garlic pressed
• 1 tsp pumpkin pie spice
• 1 tsp chipotle chile powder
• 3 tbsp olive oil
• salt and black pepper to taste
• 1/2 cup sour cream to top

Instructions

• In a large skillet over medium heat, crumble ground bison and cook until browned. Drain if needed and remove from heat.
• In a large cast iron double boiler or soup pot add 2 tbsp olive oil and heat over medium heat.
• Add diced peppers and onions and cook until softened, about 10-15 minutes.
• Add another 1 tbsp oil and garlic and stir until fragrant, about 1-2 minutes.
• Turn heat to medium low and add crushed tomatoes and tomato sauce.
• Stir in drained beans, green chiles, and pumpkin.
• Finally add bison and seasonings and bring to a simmer.
• Turn heat to low and simmer for 20 minutes.
• Spoon into bowls and serve warm with a dollop of sour cream on top.

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Beet, Ginger Beer, and Coconut Milk Soup

Makes 4-6 servings

Ingredients

• 1 tbsp olive oil
• 1 large Vidalia onion diced
• 3 cloves garlic pressed
• 3 large red beets peeled and cut into small cubes
• 3 1/2 cups vegetable broth
• 1 can 14.5 ounces coconut milk
• 1 12oz bottle of Reed's Ginger Brew
• salt/pepper to taste
• parsley diced for garnish
• sour cream for topping (optional)
• crusty bread for serving

Instructions

• In a large pot, heat oil over medium heat.
• Sauté onion, until softened about 5 minutes.
• Add garlic and cook, stirring often, for about 2 minutes.
• Add beets and 4 cups broth and bring to a boil.
• Reduce heat and simmer until beets are
• fork-tender, 20 minutes.
• With an immersion or regular blender, puree soup
• Stir in ginger beer, coconut milk, salt and pepper.
• Garnish with parsley and top with sour cream if desired and serve with bread.

Notes

Adapted from http://www.epicurious.com

 

 

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Cream of Mushroom Soup

Makes 6 servings

Ingredients

• 8 oz 4 cups baby bella mushrooms, sliced thin
• 1/2 large Vidalia onion minced
• 1/4 cup 1/2 stick unsalted butter, cubed
• 2 cups milk or heavy cream
• 1 cup chicken broth
• 8 oz cream cheese softened and cubed
• 1 tbsp dried chopped tarragon
• salt and pepper to taste

Instructions

• Melt 1/2 the butter in a large sauté pan.
• Add onions and sauté for a few minutes.
• Add mushrooms and the rest of the butter and cook for 10 minutes until caramelized.
• In a large saucepan bring milk, broth, and cream cheese to a simmer over medium heat.
• Add mushroom mixture and mix well.
• Season with tarragon,  salt, and  black pepper.
• Let simmer for 10 minutes, stirring constantly making sure milk does not scald.
• Serve hot and enjoy this comforting soup on a cold winter day!

 

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