The ⭐BEST⭐ Dinners of 2023!! + BEST BLOOPERS of 2023

Our family’s favorite dinners of the last quarter of the year as well as our top dishes of the entire year?! Yes, please! ALL of these recipes are the BEST of the BEST! Oh, and I’ve heard you loud and clear….please enjoy over 20 minutes of bloopers from 2023. 🙂 We love y’all!

0:00 Hey y’all
2:00 Number 5 fav Q4 https://mandyinthemaking.com/recipes/beans-and-rice-with-kielbasa
6:23 Number 4 fav Q4 https://mandyinthemaking.com/recipes/creamy-chicken-wild-rice-soup
14:04 Number 3 fav Q4 https://mandyinthemaking.com/recipes/crockpot-no-soak-pinto-beans
18:19 Number 2 fav Q4 https://mandyinthemaking.com/recipes/pollo-loco
23:31 Number 1 fav Q4 https://mandyinthemaking.com/recipes/one-pot-macaroni-cheeseburger-soup
31:55 Top 4 FAVS of 2023 intro
32:00 Number 4 fav 2023 https://mandyinthemaking.com/recipes/greek-chicken-meatballs-with-lemon-orzo
32:33 Number 3 fav 2023 https://mandyinthemaking.com/recipes/creamy-garlic-pork-chops
33:12 Number 2 fav 2023 https://mandyinthemaking.com/recipes/mexican-street-corn-chowder
33:43 BEST DISH 2023 https://mandyinthemaking.com/recipes/one-pot-macaroni-cheeseburger-soup
34:20 Thank You
35:35 2023 BLOOPERS

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#bestof #bloopers #familyfavorites #mandyinthemaking

He’s got to get his hat I got to put my sing cap on where it’s the last video of the Year L be so if you’re new around here at the end of each quarter we go through all of the meals that we’ve had that quarter

And we rank them to our fob our fob our fob our fob TI favorites fob TI top five favorites I love you okay if you’re still with us because we’re compl morons let me give you a little picture of what’s going on in our house right now

It’s the 21st and all through the house there’s a sickness of brewing and it might be d d yeah so we’ve just cancelled Christmas basically with our entire family canel CH it’s cancelled we are shut in with the Lord we are I did a lot of grocery shopping for a lot of

Food so we’re just going to eat a lot of food by ourselves that’s right we can handle that um but we’re gonna push through and record this before we get too sick one of us is really sick already and that one of us is not one of

Us you right oh you mean cold cold you’re pretty sick too I have a fever and my throat hurts so and he’s feeling a little I’m feeling little off little wonky yeah a little off so let’s let’s get through this before it goes downhill real quick wait does there something

Does there something shut up I can’t think right now I have a fever I’m blaming it on the fever got to make a little sound when you do that all right okay wait wait wait no stop we got we got to discuss he hasn’t even seen

This yet yeah I don’t I’m was trying to figure out what was going on hold on I’m waiting he’s just over here staring at this um we are going to go through the top five meals that we’ve had this last quarter of the year and then we’re going

To go through and tell y’all the best four dishes we had all year long youall ready let’s do it okay let’s do it it a number five coming at number five rice and beans with ke basa totally forgot to hit record I’ve got one sweet onion that I’m about to

Dice the recipe doesn’t call for it but we’re going to add in some bell pepper we’re going to sauté that with it too so I’m just going to use my dicer to do both of them that’s done that was quick and painless let’s move on okay this was

The hardest part of it all was just chopping all of this up I got smarter work smarter not harder and sliced it long ways in half first so we’re about to move over to the stove top okay I’ve got my large Skillet it is heating to

Medium high I just put in about a tablespoon maybe a little more than a tablespoon of unsalted butter I’m going to also add in a tablespoon of olive oil and I’m going to let all of this heat up melt be right back okay we have got our butter

Melted and everything is hot and ready to go so let’s add in our onion and our bell pepper we’re just going to sauté this for a few minutes soften it up now that these are starting to soften let’s go ahead and add in our kabasa or our

Smoked sausage is what I’m using the beef sausage so now we’ll let this hang out for another couple of minutes before we add in some garlic let’s add in our garlic These are nice and softened it’s starting to Brown some of the sausage so

That’s good you can add in as much or as little garlic as you’d like I’m going to add in probably about about a tablespoon or so and let’s just stir that around until it becomes fragrant okay these are ready for our next step so let’s add in

One cup of white rice I’m using bosam rice you can just use regular we’re going to pour in two cups of chicken broth and then I’m also going to add in this can of pinto beans I rinsed it a little bit but honestly this is the good

Kind of season with pork I don’t mind what it’s like packaged in so let’s add in our beans I drained them and rinse them just a tab okay we’re going to add in some fresh thyme because I have it on hand then we’re going to add some dried

Italian herb seasoning we’re going to be careful so that the lid does not come off because we all know that can happen and has happened now the recipe says just a very small amount of the these seasonings but always always always check out the comments section and I

Read where several people said they upped the seasonings just to give it a little more flavor so that’s why I’m going a little heavy with my seasonings if you would like you can add in crushed red pepper we like a little bit of spice

So I’m going to add some in not a lot but just enough to make us notice that there’s a little something something we can also throw in some salt and pepper we don’t need a lot of salt because my chicken broth was not low sodium but I

Am going to throw in a good bit of pepper because we love pepper okay it’s starting to do its thing this smells so good y’all oh my okay it has come up to a bowl and then what we’re going to do is put a lid on

It and we’re we’re going to reduce the heat to medium low and let this simmer for a good 20 minutes we just want our rice to cook all right Clemson Tigers this looks really good that’s what I think I think it looks fantastic it’s got my favorite beans in it and I

Love K basa it’s very like comfort food okay you know but hearty Hardy yes like really Hardy I get a little bit of the spice now and there okay good you just can’t go wrong with kobasa no I mean the flavor just yeah gets into everything and flavors all of the ingredients and

You got the bean flavor you know the pinto bean flavor the kabasa all of it’s in that rice mhm and that Rice just soaks up all of that flavor and everything in there well I have another question what can you taste any of the like Italian seasonings yep a

Little bit of the seasonings are coming through okay you know it’s not like overwhelmingly powerful with seasonings this is absolutely delicious you need to try this so simple ingredients you probably already have in your pantry and in your fridge and you could you could change this up you could add whatever

Veggies you wanted there’s so many things you could do with this so I love this definitely recommend so it’s a go backer it’s a go backer okay wait number four I probably would have ranked higher I know it was more of my favorite than it was everybody else’s so

That’s why it’s at number four I probably would have put it at number one for the year I’m just saying but here you go creamy chicken wild rice soup so good it it was pretty good I got I found one of those rice in there you

Did I did it’s cuz oh let me let me tell you in the his taste test he found one little piece of rice it’s because the rice sunk down to the bottom more rice there was more rice in there there was but when I was getting when I was

Dishing it out I didn’t go all the way to the bottom of the pot so I didn’t get much rice in his particular I just got a smidgen this recipe calls for two chicken breasts but I had these four chicken thighs in my freezer so I thawed

Them out and we are just going to trim them up a bit get some of this excess fat off of there but feel free to use chicken breast for sure okay the recipe called for two carrots but look at this this is enough for two two it’s it’s

It’s rather large so we’re going with one and then I need to chop up these two stalks of celery and then I need to also dice this onion this onion does not need to be diced it just says chopped so doing it in larger pieces all of that is

Done we’re going to grab a tablespoon of this butter and head over to our stove I’ve got this large soup pod or Dutch oven heating to about medium medium high I’m going to let that melt so the recipe calls for two chicken breasts I feel like this might be a little more chicken

Than what we needed it for so I’m going to hold one of these off and I’m going to throw in the air fryer a little bit later and just have it for a salad Tomorrow she says I want it but I think the three will equal about two chicken breasts so that’s what we’re going to do so the spinach is optional in this recipe but we are going to use this I’m gonna say this wrong I know it’s tot soy we’ve got green and red tot

Soy here so I’m just going to in true Mandy fashion cut off the the stems because ain’t nobody got time for that that has melted but I don’t feel like that’s enough on the bottom there for all of that so I’m just going to add

Just a little bit of olive oil in there too ain’t going to hurt nothing let’s toss all of our onion celery and carrots in and we’re just going to let this sauté and kind of soften for about 7 minutes okay this has been cooking over about medium heat we’re going to add in

About a clove of minced garlic and I grabbed a few sprigs of thyme from my garden and I’m just going to throw that in at this point too we’re just going to let this cook for another 30 seconds if you have dried time then use about a teaspoon of that okay for this

Recipe we need six cups of chicken broth so I’ve got two cups here and then this whole carton we need to add in one bay leaf a little bit of salt and pepper not a whole lot of salt because that is not low sodium chicken broth that I used so

I’m just going to add just a little bit of salt but I am going to load up the pepper a good bit I’m going to go ahead and turn up the temperature too so I’m going to turn this to medium high because we’re going to be bringing all

Of this up to a bowl at this point you’re going to add in your chicken so I’m going to add in three chicken thighs I’m going to save that other thigh like I mentioned and then you need about two 2/3 a cup of wild rice this is a wild

Rice blend that I have and honestly it looks kind of like bird seed not going to lie but I know it’s wild rice so let’s add that in too and let’s bring this up to a bowl I got sidetracked and this thing is definitely boiling so

We’re have turned it down to low and we are going to let this just simmer and cook for about 45 minutes you want that wild rice to cook all the way through and then of course we want the chicken to cook all the way through as well the

Recipe doesn’t say whether you should um cover it or not but I’m assuming that you do because when I cook rice that’s what I do so I’m going to put the lid on it and we’re going to let this cook for about 45 minutes we’ll check it around

40 and just see I just took the lid off it’s been 40 minutes I have turned it back up to about medium high cuz we are going to need this to come up to a bowl but right now we’re going to remove our chicken and we’re going to shred it so I

Found the bay leaf and to take that out and let’s add our chicken back in that looks wonderful we’re going to add some creaminess to the soup with some heavy cream we need about a cup and we’re also going to make a rue here in just a second to help thicken this up

That’s why we do need to bring it back to a bowl so I’m just going to stir this and it’s still heating up it’s getting close coming up to a bowl this looks so good let’s make our little Rue it’s a little bit different well you know what

I say it’s different we’re not making a slurry that’s what I’m thinking of but we’re making a rue so I have 3 tablespoons of butter I’m going to melt this really quickly okay so I’ve got our melted butter here we’re going to add in 3 tablespoon of flour and just whisk

That around and then we’re going to pour it into the soup and it’s starting to Bubble over here so it will help thicken the soup pretty quickly and then and we’re going to let this simmer for just a couple of minutes do its thing and at

The very end we’re going to throw in our spinach like ingredient well that thickened really quickly it’s not super thick but it just thickened it just enough I’m going to continue to let it simmer for another minute or two I’ve got some really delicious crescents in here or

Croissants I guess and dinner is almost ready okay I think that’s the perfect consistency so I’m going to turn this down to about low and we’re going to add in our green definitely could have added more if I wanted to but the recipe did just call for like a big handful basically

Gosh croissant is big as a football don’t hate I ain’t eating it looks great you don’t have to get two you can just eat one that’s right yeah that’s yeah yeah all right let’s get into this soup now look at that creamy soup I know and you’re talking about

Smelling good it’s got that that Trinity of it does ingredients there with the celery and the I guess onions you got onions yep M oh man yes a proper chicken stew wow is it good yes I’m so happy man that is good I am so happy it’s very it’s not too Spinach it’s a term look it up it is it’s really good what do you think about the wild rice in there do what oh our our garden just went off that’s why wild rice dark where’s the wild rice at it’s in there is it yeah it’s just not a

Whole lot oh I see one now I see one I mean that I can’t really tell I see one I saw one this may be one of the my favorite soups I’ve ever made yeah it’s up there it coming in at number three Pinos in crockpot I was writing fast you can say

In the crockpot look I’m just following directions folks when a woman namely your wife hands you a a list says read this you read it word for word you beat it word for word you beat it read it you beat it you beat it we are Delirious

Okay Pinos in the cck wrong with us okay Pinos in the crock pot okay to get started I’m just going to dice this yellow onion and this is a jalapeno from our garden that’s been frozen at this point it does say to seed your jalapeno but I think I’m going to leave

Our seeds in these are the red ones are usually hotter maybe I should take the seeds out of one side that’s what I’ll do I’ll leave half the seeds in I don’t want it to be too hot obviously but we do like a little bit of

Spice Steven likes a lot of spice I like a little bit of spice so I’m just going to dice this as well all right let’s go over to the stove top I’ve got this kind of small to medium uh Skillet heated to about medium little over medium I’m

Going to add just a little bit of olive oil to it and we’re going to throw our onions and our Jalapeno in here to sauté this should take probably 5 minutes or so and while this is starting to Sal I’ll come over here and check on it periodically but I’m going to start

Rinsing my pinto beans I’ve got three cups of pinto beans here I’m just going through it right now just to look for any rocks since this is a no soaking recipe we’re going to be adding a lot of liquid to our crock pot with these and

These are going to cook on high all day so they will be nice and soft for us come dinner time so these have softened up quite nicely it is time to add in some not olive oil I’m grabbing olive oil some minced garlic that’s what we

Need uh I think the recipe says three cloves I’m probably going with more than that because we love garlic so let’s sauté this for another minute if you’re wondering I’m guessing if you’re in a hurry you could just throw these in the crock pot without doing this but sauteed

They have a little different flavor profile but if you just wanted to throw in and cook them all day in there I think that would be fine too okay everything is going into the crock pot we’ve got our three cups of I almost said green beans Pinto beans that have been

Rinsed okay let’s put our onion mixture in there now we need a teaspoon each of salt and pepper I’m actually going to go a little less than a teaspoon on that salt just because I just realized I don’t have low sodium chicken broth so yeah I don’t want to overload the salt

There and then we also need a teaspoon or so of cumin all right now we need to add our chicken broth I’ve got two cartons you need 64 Oz because again these are dry so they’re going to soak up a lot of the broth a lot of that

Liquid will be gone this is going on high all day for about 8 to 9 hours I’m going to make some cornbread to go with this tonight it’s going to be awesome so we doctored this up a little bit we got just a little bit of raw onion there on

Top mhm and some chow chow chow chow Cole is so happy mhm oh man yeah that is traditional pinto beans right there so good but without the ham hop would you believe it it’s I mean there’s a lot of flavor in here I don’t know what you

Put in here but it is delicious I’m so glad I’m going to be real honest y’all I snuck a bite earlier just to make sure I was wanting to make sure that the beans were completely cooked and of course they are so I already know that they are

Delicious really good flavor in this uh in the Bean Soup part that’s in there mhm I used to love mixing my crumbled little bit of cornbread in The Soup part yeah well there you go oh man all right y’all so that is a southern comfort food oh oh oh

We got to get two thumbs up over that’s a southern comfort food in the crock poot it’s a winner winner and the runner up coming in at number two poo Loco crazy chicken crazy chicken okay so I pack my chicken dry this is about a

Pound to a pound and a half of chicken breast I cut it up into bite-sized pieces you want to kind of Pat it dry and then we’re only going to use about a teaspoon of this seasoning it says to kind of rub it in really well I don’t

Know we we’ll just kind of we’re just going to go with it y’all we only need about a teaspoon I’m going to do about half a teaspoon on this side do we just I’m just going to go with it and then just so that we can kind of

Coat both sides let me wash my hands now let’s coat the other side with the other half a teaspoon very easy let’s move over to our stove top okay so I’ve got a large pot here heating to about medium high I have a couple of teaspoons of

Olive oil in there letting that heat up if you don’t have a large pot like this as long as you use a large Skillet with deep sides and as long as it has a lid you’re good to go I’m going to take our chicken and add it

Here oh yeah we got a little Sizzle going on I will um kind of Pat it all out into to one layer here in just a second okay we’ve got it in one layer we’re going to let it cook on this side for about 3 minutes and then I will turn them over

All right let’s turn these over as best as we can ready 1 2 3 I mean that’s pretty good it’s call me Chef Steven I think you would be impressed okay this is almost done I wanted to show you what we’re going to do next we’re going to be adding in this

Entire package this is a 10 oz package of the I guess this is vgo uh saffron yellow rice so we’re going to add that whole thing in we’re also it calls for a tomato bullan Cube I have the powder so one tablespoon of powder is equal to 1 Cube I believe these are done I mean honestly they’re going to finish cooking with everything else because all of this is going into one pot so I think we’re good so let’s move on this was rice not cheese rice not cheese Ma’am Lou okay let’s add in this entire package of rice then you want your Buon one tablespoon oh you know what that was only half a tablespoon measure I didn’t realize that let me do another one of those I didn’t think that looked like a tablespoon when I was putting it in

There okay and then lastly we’re going to add in 2 and 1/2 cups of water now we just need to stir this around it says to bring it to a bowl so I will give it just a couple of minutes and it should start bubbling for us this is a very

Very simple dinner I’m hoping that it’s tasty Lou what is your What’s your deal Pickle I don’t have anything for you right now give me a minute okay okay it’s been a couple of minutes we are up to a bowl so I’m going to reduce our heat to probably

About medium low and we’ll give it one more good stir and we’re going to pop the lid on this and we’re going to cook it for at least 20 minutes it has been 20 minutes let’s take a look at this and see how our rice is doing it could take

A little bit longer but we’re going to check on it I think our rice is done which means it’s time for queso oh my gosh smells I got to get a whiff come over here and get a whiff of that before we add my queso to it oh my goodness so

It says we need 3 oz of queso cheese you don’t want to get the Shelf stable kind you want to get the kind that’s in the refrigerator uh this is a 16 o thing so I’m going to kind of spoon out what I think is the amount I mean you just go

Go with whatever your little heart desires you know what I’m saying we’re also going to be adding in a little bit of milk just a couple of tablespoons I guess just to help with creaminess Cole is freaking out that I’m about to add some milk don’t put the milk in Coal

It’s just like a couple tablespoons it’s not that big a deal one two mhm now we’re just going to stir all of this together and let that cheese melt all the way through that milk just adds a little bit of creaminess Bud mhm we’ll see about that we’ll see about

Your face okay I made Steven wait because I was going to take a picture and this guy could not wait and what are you saying it’s amazing he said there’s more in there right M okay you ready let’s check it out let’s check it out wow that’s really good I mean it barely

Has any ingredients in it so it’s crazy to me that y’all are so crazy over it definitely okay two thumbs got two thumb upper well we brought some chalula in here too if he wanted to add it to it to it don’t need nothing oh it don’t need nothing you don’t need

A doctor this none okay I love your English it’s great I cannot believe how much flavor there is to this with so little ingredients is there any left for us oh yeah there’s one more okay better hurry up though you better hurry up that second bowl

Gone y’all got to make it just hit hit pause go add all these ingredients to your um grocery list and thank me later coming in at number one was the one pot macaroni cheeseburger soup yes definitely number one and it took over the the original cheeseburger soup

Cheeseburger it took the place it’s the Undisputed Champion un of all Undisputed what is it the undefeated or the Undisputed undefeated champion of cheeseburger soup is the one pot macaroni cheeseburger soup let’s get started by preheating this to about I say preheating like it’s the oven heating this to about medium medium high

Okay so our pot is hot we have a hot pot and I put in a pound of ground beef that’s lean ground beef we’re going to add in about a teaspoon of dried oregano and then it also calls for a teaspoon of dried thyme but I just grab some thyme

Off of my garden and I’m going to throw in fresh time and I’ve got about a tablespoon of Fresh Start chopping up while that is Browning I’m going to chop up my other ingredients now it does call for carrots I used up all of my

Carrots I thought I had more and I don’t so feel free to use about a cup of sliced carrots I’m going to slice up this celery you know what that’s probably enough I’m going to save the rest of that because we need about a cup and that’s really close to being a cup

However I know we don’t have the carrots but I’m going to go with that amount of celery I don’t want it too overpowering I also need to dice this half of an onion you could do a whole onion I’m just using what’s left in my fridge of

This one cuz I don’t want it to go to waste we do need to shred a block of cheese an 8 oz block I have about half here this is sharp cheddar cheese and that’s what it calls for I’m going to be out after this half so I’m going to um

Use the rest of it as Jack it’s just you got to do what you got to do you know what I thought this was kobby Jack it’s just Colby I don’t think I’ve ever gotten just Colby I always get kobby Jack interesting I looked at it I was like where’s the

White cuz you know that’s the Monteray Jack part is the white part okay well we’re just going with Colby I don’t know how it’s going to turn out but we’re going with it cheese monster there she’s chowing down don’t worry all right let’s go back over to

The stove and check on our ground beef we’re going to add a little bit of salt and pepper to our ground beef as it’s finishing up okay now that this is done we’re going to remove the ground beef for now so that’s just going to hang out

Over here and now let’s add some things to this pot six tablespoon of butter to our butter we’re going to add our onion and our celery if you had carrots you would add them at this point too we’re going to add a large pinch of salt

Salt and we are going to let these cook for about 10 minutes we really want them super soft and there was still just a tiny bit of grease in there too from the hamburger or the um ground beef so it’s going to have a lot of Flavor now we

Need to add in some garlic I think it calls for five cloves so I’m getting towards the bottom of this so it’s going to take me just a second but we’re going to add that in and cook that for another minute or so and we’re also going to add in a little

More oregano too so about another teaspoon of oregano is going in it does call for some more time but I had forgotten to grab more time so we’re just going to go with it we’re going to let this cook for another minute and fog you guys up and I’ll be right back I

Forgot I had some dried time on hand so I threw in some dried time now it calls for ma’am it calls for four tablespoons of butter or um flour but I don’t have the carrots so I don’t know that I will need all four tablespoons so I’m going

To do a couple of tablespoons and just see how this goes we’re going to coat these really good in the flour and cook it for about a minute We’ll add a third tablespoon how about it all right let’s let that cook for a minute at this point if you need

To you can deglaze your pan I’m using these carway pots so you really don’t get a lot of crust or anything thing on the bottom um but you would de glaze your pan with just a little bit of chicken broth I don’t really need to do

That so we’re just going to add in all the chicken broth this does call for a lot of chicken broth because we are going to be cooking macaroni in here why is it coming out so slowly oh cuz it didn’t pierce the thing very well hold please

Success okay we’re going to be adding in about 8 oz of macaroni so you need a lot of liquid obviously so we’re adding in 8 cups of chicken broth so two full containers okay so at this point we need this to come up to a bowl I think though

It said to go ahead and add in the macaroni let me check that but I’m going to turn this up just a tad get a little bit higher of a heat yeah normally you would wait until it comes to a simmer but it says to add another pinch of salt

So I’m going to do a small pinch of salt and a little bit of pepper okay I added our pepper and then you need 8 oz of uncooked macaroni noodles so let’s add that in and it says to bring this up to a simmer so I totally forgot to show

You’all but once it came up to a simmer like this I turned it down to about medium heat and we let it cook for about 5 to 7 minutes it’s been about 8 minutes now I’m going to check and make sure our noodles are alente they should be so let

Me do that they are so let’s remove this from the heat for now and we are going to stir in 1 cup of heavy cream as well as our 8 oz of shredded cheese I’m going to add that in by hand and throw it all over the top of

The stove I am really just throwing all I’m doing is just throwing cheese everywhere that’s that’s the real that’s what’s Happening Now the recipe calls for one teaspoon of white balsamic vinegar I don’t have that I just have regular balsamic vinegar so I’m just you

Just got to do what you got to do but apparently this really just helps the flavor so much just a teaspoon so let let’s add that in stir that around and we’re going to add our ground beef back in and we’re going to put it back over

On the um eye over here on medium you know what if I do this one-handed it’s going to be a disaster I’ll be back okay I added the ground beef back in and I’ve slid it back over here onto the eye and we’re just going to let this heat

Through on medium for just a couple of minutes it looks like all of our cheese has melted which is great oh my stars this is going to be so good I wish I could smell this there’s a little bit of cheese that still hasn’t melted so we’ll

Let this hang out I’ll be back so this is a different cheeseburger soup it is it looks really good too it smells really good it’s got some creaminess to it looks like it does oh yeah that’s really good it’s similar but man there’s some flavor in this soup that it’s it’s

Almost got some herbs in here or something it does it has oregano and Thyme in there but apparently you know what the secret ingredient is at the very end what’s that a teaspoon of Bal stach vinegar really yeah it definitely has a very unique flavor to it it’s really good it’s got a

Lot of herb flavor but I can see how that balsamic vinegar had a little something interesting in there it’s got an interesting flavor to it delicious I mean really really good yeah we haven’t had anything quite like this that would be called like a cheeseburger soup or

Whatever you know okay these are garlic butter croutons that I added m um and then we’ve got some sliced green onion on top so Steven says it gets better and better every time you take a bite and he’s not wrong it’s really good ma’am that is enough no no you got to

Get down I’m trying to film honey oh my word it’s so delicious so creamy and cheesy he’s right you can taste the herbs but it’s not overpowering but you can taste them and it’s just so much flavor so this is a winner so the top four dishes from this year are what’s

Our number four dish number four is going to have to be the Greek chicken meatballs with lemon orzo so good really good those meatballs were incredible and I was really surprised because they were uh the chicken meatballs right they were not dry yeah they were not dry they so

Much flavor they had a lot of flavor because of all of the ingredients that she had packed in there and I highly recommend making it with the lemon orzo like that was over the top yes so good really really good now for our number three all right coming in at number

Three for 2023 for 2023 mhm is going to be the creamy garlic pork chops those are so good I just made those last week yes very delicious I just made them last week they are so easy and oh gosh delicious creamy sauce is incredible make sure you make them when mashed

Potatoes or r something really soak up and I think you uh no maybe not never mind back on back up beep beep beep that’s right coming in at number two for 2023 would be the crockpot Mexican street corn chowder y’all amazing y’all amazing that one is so good really good

Oh my word it’s packed with flavor and it’s and then the toppings too when you put the toppings the fresh jalapenos and the sour cream and the lime on top yes got to have the toppings you got to have y’all that is such a good one so make

Sure you make that one if you haven’t already and then no shocker here what is our number one number one is the one pot macaroni cheeseburger soup y’ I mean come on he can’t stop talking about it I’ve got to make it again very soon it

Is so good it is one of the most flavorful soups you’re ever going to get it’s really hearty because of the macaroni it’s incredibly creamy and cheesy but then the flavors those herbs mixing there with there oh man it’s so good good yeah are we seeing a theme Here we

Really love soups I know soups is really you know soups is our thing just got all those great flavors in there yeah it’s hard to not like soups you know that is it from us in 2023 we want to thank you so much for being here whether you’ve

Been here since 2018 when I started my Channel or if you’re new this year if you’re new this week we want to thank you for being here I wouldn’t have this channel if you weren’t here watching and interacting and we love interacting with y’all in the comments and we love

Meeting new people and we get to meet so many new people and hear from them and the comments from all over the world I know it’s so cool I mean it’s just really neat to be able to do that and we’re honored to be able to meet so many

Of you and hear from you hear your opinions and just hear some things about your life and yeah about your family you certain things that we may make May trigger a memory for you and you share them with us in the comments things like

That we just we love it so thank you so much for being here in 2023 we hope you’ll stick around through 2024 with us because we ain’t going nowhere that’s right we’re staying right here as far as we know we’re planning on staying right here at least for the next week we’re

Going to be in this house Lord Lord willing we we plan on continuing I guess that’s it okay That’s all folks all right well Happy New Year and God bless you and we’ll see you on the other side that’s right all right bye y’all bye and now the moment you’ve all been waiting

For all of the best bloopers of 20123 food has no chance around me get it while you can look at that dropping it on the floor that’s how we roll casualty one got away 10c roll you better pick it up no no you know I mean you ain’t going to

Tell them about the pink Cadillac we was riding in the Pepto bill it’s strong wait you’re already eaten it m I’m hungry it’s just a beautiful sound okay y’all so the door’s opening hold and cold now start over oh my gosh we’re going to start over again I’m irritated

Okay we ready we’re ready you know what that’s not going to cut it we’re going to take the lid completely off what is this what is what that white stuff right there what’s that oh that’s a Parmesan cheese ah okay I grated some Parmesan cheese in there too nice I need you

Might need a little extra something another something another that’s a technical phrase for get a better tool yeah got it but I H let me start this over I can’t read I can’t even read look you put that sauce on your cereal on your oatmeal on salad put a little bit on

Your corn on the cob just whatever camera I’m going to tell you right now that sauce is really good he kept saying I want to drink this sauce just drink it I mean turn it up is it good on the green beans I cannot handle you a mofeta makes everything better mo

Better mo better better you like that you just know how bad I want to sneak a piece no I’m I’m going to let it I’m going let it go in there give me That I’m making a lot of noise when I move because of this vest better M I’m not eating it let me oh let me fog this up you’re welcome oh oh she about to take my hand Co and this is going in a 300 we’ll do that again I love it it has cream cheese in it is that a go backer why am I shorter than you that is not cool would it be a video if I did not forget something nope okay and fog up the

Camera I just did you see that yep mhm and now ow ow ow I always forget how hot they are hang on very Herby Herby earthy Herby some them adjectives double work pounder so it’s a half pound why don’t they call a half pounder hey y’all I’m Mandy this is Mandy in the making now we got some catala it’s not katala oh what is it camata there you go I can’t function with him hand me

That oh we just have to make a it’ll be all right we won’t tell nobody I just did that nobody else just 200,000 people yeah you know no baby look at that make sure my seal is good Okay what is happening excuse me sir good gosh how you good good Thinkink where is oh it’s in the pot Mandy I was looking for my spoon it’s right here oh I’m fogging y’all up sorry about that that was a fail that’s when you your brain don’t work right my brain hadn’t worked right had a brain Kink yes

Like oh just knock it a little bit tell them about what you used to say people said Had a Brain Kink when they would see me in my pink CAC yeah oh man it was so funny cuz people would you stop at a red light people go just the brain just like Kink

Up you know what I mean they would they would do a double take kind of get locked up you know what I mean this is how we do it this is how we do it oh look I put the lid right in the cream of mushroom soup good job stop

Eating the sausage dude listen we got to make sure this is good uhhuh uh-huh is it good more feta is better Mo feta is more better uh oh we got to Cheers it Tink when when it’s time to eat you know what you need to wear uh

Clothes do you remember the T-shirt yeah the commentative shirt no no oh I love cream cheese no spread cream chees chees okay not hate hate I got it kabasa like Mufasa kabasa Stop I’m waiting uhhuh time is a tick go away it has been a mess a little aggressive on that you got a little excited we got water everywhere y’all smelling good one way to get on her nerves is to not do what she’s telling me to do so I’m just going

To stand here and just hold her like this sometimes you just have to up the aggravation just a notch by look at this little itty bitty one Meep we both did the same Pink make them sick bless you thanks I was trying to rush through that too cuz I felt it coming there there’s something on the screen right there what is that you see it it’s like a oh there we go did I get it off okay there was a

Speck right there there is still a speck in there oh man oh we made a mess F we might have to get that off yep there’s my ugly mug we got it this may be one of my favorite pasta dishes ever do you hear this lovely anyway we got one piece of

Power left here we go I know and I told you let’s do it okay thank y’ action ding Sor goofy a bigger piece in my piece shut up well maybe not mind your business oh wa I got to take a picture of it hold it better hurry stop quickly stop it’s going to

Happen okay what are you doing oh little crunch on the bottom there I can tell tiny Tink you spit on me when you it’s on my arm sorry I did that like everything moved my whole body my whole face my whole body moved everything just kind of jangle

Jangle tell them what you did this morning I went to the gym he went for the first time today he said I’m done he went to the gym and that was it that was all she wrote happy birthday to him happy birthday dear commentator very appetizing oh I’m so fat from eating

Pork Oh go kind of hurt somebody let’s Put why does this thing hate me y’all thought I had it all together didn’t you but if you’ve been here a while you know I forgot an ingredient oh nope nope nope nope no don’t take a take a bite I know what you want ah see something over there sorry

For the very loud plane and the very loud cat hi that makes sense what was that like a bear oh my what it’s so it’s so pretty flopping in the Wind You been getting on to me about talking with mouthful it’s rude I got her talk she’s like you need to finish chew well just gross he’s like better finish chewing now you got to finish chewing this is not mukbang uhuh it’s not M man we’re going to add that’s going to

Help first of all it’s got the lid on second of all this is a grinder not a Shaker oh go no it’s the egg though the egg is what got me but why is there onion in my hair was I that wild when I was chopping that Thing that was Steven’s nose in case you missed it her my name her my name somebody favorite what are you doing which one’s your favorite that’s hard which is this entire sorry soon as you said cheese she went meow look at that one that’s one of them

Cat head maters it is a cat head I’m struggling with it can can you just thank you oh of course it fogged y’all up I’m sorry it’s like look I don’t care how much snot you got up in there I’m good table to make you love me good

Table toop I love this this is really good listen to you you sound so nasally I am Nas bless your little heart would it be Mandy in the making if we didn’t forget stuff there is a gnat and it is driving me nuts and it keeps I was going

To grab more parmesan what you doing boy I know I can’t say it noi do not say it like that get a little mad at it yie he said what’s that song It Doesn’t Sizzle Sizzle it boils and I said you mean it doesn’t jiggle jiggle it bows he was like oh yeah

Sizzle Sizzle it BS you’re not fully clean unless you’re zest fully clean oh my as long as I get a snort out of my wife it’s all good I don’t know you got this baby okay there we go there we go all right we ready yes Brown

Basati Ross Ross not Ross from friends it’s not what we’re having from dinner very hot stem stem stem big stem must been noing on this shh Steven tell people I took a bite out of that I neither confirm nor deny that don’t say it don’t say it when when

Yeah it was dude have I been doing this whole thing just had a little tiny little speck right there now I’m I’m do I have anything in my teeth no okay P wow it jiggle jiggle it does thank you I appreciate that no come back over

Here when you have no words that’s a big deal can you possibly get this I mean there is just so much to talk about sure did just do that what is that it’s a little scary it’s a jello salad sweetie a jello salad mhm and now

You can make a salad out of jello how healthy is that super healthy might help if I plug this thing in too I mean it’s just an idea hey y’all I’m cold in the making oh man you’re cracking me up wow for our first meal this week I went on a

Search for a recipe using using so Southern using you got to get to try not to like it face on I would get mad about I cannot with you oh my gosh that’s good so what happened to try not to like it I tried put some cheese on it maybe a

Little hot sauce somebody said cheese somebody said Cheese had to itch he’s over here Like and then he was like got it you trying to be Waffle House over here that’s right got a little Waffle House I wish y’all could see what was happening off camera I just I pulled my britches up sometimes you riches I don’t have my

Belt on right now I might pull them up but wait my name is Mandy and I forget ingredients you ready for this we need to also add seasonings in here there’s a net and it’s driving me nuts I can’t get it I’ve been trying to get it yeah he’s

Just hanging out it’s all good he’ll he’ll be in my mouth here in a minute you know that’s how Nats Do I am just spooning or spooning cupping this is the way forward as ttus would say he y’all I’m me amazing just by the way I I don’t know if to do that stupid why is garlic so sticky will you share hey y’all I’m Mandy and this is Mandy in the

Making you want St St by bye and we’re just going to toss them around to coat them or throw the chicken around on the counter you know either or are you going to come out have a chat okay you going to cooperate yes you are wow that is Amazing that’s not blood that’s marinara sauce SAU all over everything what is this you can put a little something on there oh like drizzled chocolate on top yeah or I was thinking maybe something like a strawberry juice or something we’ll pretend he’s here to Tink with me just take your time it’s

All good I’ll just stand here and just look at the camera woo well you got AA well you got the jalapeno That Lit you up didn’t it if I wasn’t awake I am now it’s really really tasty you got five on Tuesday I’m trying to get this to sprinkle out oh there it comes just give this one just one little hat right there oh gosh okay don’t burn don’t burn yourself Steven I’m just

Barely touched gosh did you burn yourself like really bad no I just barely touched it it just kind of oh it’s trying to fog you up we’ve got about C can you not I mean you didn’t know you were going to get a workout when you were making this one did you I

Didn’t but here we are I’m going to have one buff arm the other one not so much 5 minutes later it’s very Herby Tinky Tinky [Applause] Yall find that entertaining me getting water there’s a certain way you there’s it and then there’s a all right okay you didn’t know you came here for that but you did he didn’t blow it off I’m just going to throw this out I feel like it’s lopsided oh it was we ready like

This lopsided hey y’all Did you say Crackle Barrel Crackle that just happened yes yes that looks good crazy over here just digs in I don’t even have the camera on are you done commentating I guess what you doing let me just hug on you a minute okay Tinky Winky okay all

Right what you doing cing what you doing and that gum I just knocked y’all Out why Mandy why oh that’s hot welcome to baking with Mandy and never goes like it’s supposed to never will you go get the marinara sauce I will for $5 I ain’t got $5 27 Oh M I used this he used his fingers correct amundo I love finding new

Re I’m good I just randomly Cofe dude are you good no did you spill water just a little bit a lot oh want okay byebye byebye don’t cough stop it take 40 I ain’t had one y’all just keep taking them all you got to do this number you got to we

Go what we got oh okay did you skip in here I was skipping okay you about wi win I was about to say you about to have my flesh in there with it so but we are going to let this uh cook here on the in the skillet let go

Can you sir it richens it oh I got it that time no sir no no quality control didn’t need no knife did you you don’t need teeth Bears Creator said in our house there’s no shame with bodily functions there’s more room out than in let her rip little you

Know better hurry up and get it it ain’t going to last much longer oh popping over here it be popping woo my quality control oh yeah it’s really good do that again you look kind of like a flight attendant please put your trays in the upright position oh it’s very excited

About that my mouth is burned Off excuse me cinnamon better hurry up I know Steven’s throwing food so it’s time to go I’ve got this really stop laughing you can’t I can laugh but you can’t what you crooking I ain’t crooking nothing bye bye