Put fruit and cake mix in a crock pot. When it’s done you’ll want to eat it all

 

You’ll need:

• 1 large can of cherry pie filling
• 1 box yellow cake mix
• 1 stick butter, melted

Directions

1. To make the dump cake, simply line the bottom of the slow cooker with a large can of cherry pie filling.
Pro Tip: You can also make your own pie filling using frozen or fresh cherries, which allows you to control the sweetness:

To make your own cherry filling, you’ll need:

4 cups pitted cherries
1 cup sugar
3 tablespoons cornstarch
1 tablespoon lemon juice

Quick directions for cherry filling: Heat the cherries in a saucepan until the juices begin to release. If you are using frozen cherries, simply thawing them will do the trick. Add the sugar, cornstarch and lemon juice and combine well. Stir constantly over low heat until the filling is thickened.
2. Dump a box of yellow cake mix on top.
3. Pour a melted stick of butter over the top.
4. Set on high for 3 hours.
For an extra-delectable treat, you can add some white chocolate morsels (chips) to the mixture.
Now comes the difficult part: waiting! Find something to distract you for a few hours, and try not to let the delicious smell of the slow cooker tempt you into eating the dump cake early.
5. Once it’s ready, it will look golden yellow on the top.
6. Just scoop out and enjoy!

We love this cake served with vanilla ice cream.

Here’s a tip: You can make this recipe with any type of fruit pie filling, so feel free to experiment with whatever you like be

Cinnabon Cinnamon Roll Cake

 

Ingredients

Bottom Layer:

• 3 cups all-purpose flour
• 1 ½ cups milk
• 1 cup white sugar
• 2 eggs
• 4 teaspoons baking powder
• 2 teaspoons vanilla extract
• ¼ teaspoon salt
• ¼ cup butter, melted

Top Layer:

• 1 cup butter, softened
• 1 cup brown sugar
• 2 tablespoons all-purpose flour
• 1 tablespoon ground cinnamon

Glaze:

• 2 cups confectioners’ sugar
• 5 tablespoons milk
• 1 teaspoon vanilla extract

How To Make Cinnabon Cinnamon Roll Cake

Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking pan.
Mix 3 cups flour, milk, white sugar, eggs, baking powder, 2 teaspoons vanilla extract, and salt together in a large bowl until well-combined. Stir in 1/4 cup melted butter. Pour batter into the prepared baking pan.
Beat 1 cup softened butter, brown sugar, 2 tablespoons flour, and cinnamon together in a large bowl until smooth. Drop by spoonfuls over the batter in the baking pan.
Swirl the top layer into the bottom layer with a knife to create a marble effect.
Bake in the preheated oven until a toothpick inserted into the center comes out nearly clean, 25 to 30 minutes.
Mix confectioners’ sugar, milk, and 1 teaspoon vanilla extract in a large bowl until smooth.
Drizzle over warm cake.

Sauerkraut Caserole

 

INGREDIENTS

• 2 pounds ground beef
• 1 medium white onion, chopped
• 2 teaspoons garlic powder
• 2 teaspoons dried parsley
• 2 cans (10.75 oz) tomato soup
• 1 can (10.75 oz) warm water
• 1 package wide egg noodles
• 2 cans (14 oz) sauerkraut, drained very well
• 3/4 cup brown sugar
• 2 cups swiss cheese, shredded
• Salt & Pepper to taste

PREPARATION

Preheat oven to 350°F. Grease a 9×13 pan, set aside.
In a large skillet, add ground beef, onion, garlic powder, parsley, and salt and pepper. Brown the hamburger and cook onion until it’s translucent.
Prepare egg noodles according to package directions.
While noodles are cooking, drain sauerkraut and pour into the bottom of the prepared pan. Sprinkle with brown sugar.
Next, pour drained (but not rinsed) egg noodles over the sauerkraut and brown sugar layer, followed by the hamburger mixture.
In a separate bowl, mix 1 can of warm water with 2 cans of tomato soup.Stir until smooth. Pour over the hamburger mixture, making sure the soup spreads into the corners of the pan. Top with cheese.
Bake at 350° for 30-45 minutes until cheese is brown and edges are bubbling. Let stand 5 minutes before serving.

COCONUT CHEWIES

 

INGREDIENTS

• ½ cup butter
• 2 cups brown sugar
• 2 eggs
• 2 teaspoons vanilla
• 1 ½ cups flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 ½ cups shredded sweetened coconut

PREPARATION

Preheat oven to 350 degrees F and grease an 8×8 baking dish.
Add butter to a large saucepan over medium- high heat. Once butter begins to boil, continuously swirl pan to prevent burning. Continue until butter darkens to an amber color, then remove from heat.
Add the brown sugar to the warm butter and stir until fully integrated. Mix in the eggs and vanilla.
Add the flour, baking powder, and salt to the wet ingredients. Stir until combined.
Fold coconut into the batter and then transfer to the prepared baking dish.
Bake for 40-45 minutes, covering with foil for the last 10 minutes. Let bars fully cool before slicing.

BLENDER CINNAMON ROLL CHEESECAKE BARS

 

FOR THE CRUST:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup light brown sugar
• 6 tablespoons butter, melted
• 1/2 teaspoon salt

FOR THE FILLING:

• 16 oz cream cheese, softened
• 3/4 cup granulated sugar
• 2 large eggs, at room temperature
• 1/2 cup sour cream, at room temperature
• 2 teaspoons vanilla extract

FOR THE CINNAMON SWIRL:

• 6 tablespoons butter, melted
• 1 cup dark brown sugar
• 1 teaspoon cinnamon
• 1/4 cup all-purpose flour

FOR THE CRUST:
Preheat oven to 350°F.
In a medium bowl, combine the melted butter, graham cracker crumbs, 1/4 cup brown sugar, and salt and mix until combined.
Press into a square 8-inch baking dish firmly. Bake 8 minutes.
Set aside to cool.
FOR THE FILLING:
Reduce oven temperature to 325°F.
In a blender, combine cream cheese, sugar, and vanilla and blend until smooth.
Add sour cream and blend once more. Add eggs, one at a time, blending in between until smooth.
Set aside.
MAKE THE CINNAMON SWIRL:
In a medium bowl, stir together the melted butter, brown sugar, cinnamon, and flour until smooth.
TO ASSEMBLE:
Pour half of the cheesecake filling over the cooled crust. Dot with cinnamon mixture, then swirl together gently with a knife.
Add remaining filling and remaining cinnamon mixture, then swirl once more.
Bake until center is mostly set, 35-40 minutes.
Chill until firm, 2 hours. Slice, serve, and enjoy!

Clodhopper Candy

 

INGREDIENTS

• 2 sleeves graham crackers, crushed (about 2 ½ cups)
• 1 ¼ cup lightly salted cashews, roughly chopped
• 12 oz white chocolate chips
• Optional: 1/2 teaspoon cinnamon

PREPARATION

Line a baking sheet with parchment paper. Set aside.
In a large bowl, microwave chips in 30 second increments, stirring each time, until fully melted.
Add cracker pieces and cashews to chocolate and mix until well combined. Add cinnamon if using.
Spread mixture onto the parchment paper in a thin layer. Let cool.
Once candy has fully cooled, break into small pieces and store in an airtight container or bag.

LOW CARB

 

Ingredients:

• 1 cup mozzarella, shredded
• 1 cup parmesan, grated
• 1 large egg
• Garlic powder, to taste
• Italian seasoning, to taste

Instructions:

Set the Stage:
Preheat your oven to 350°F (175°C).
Prepare a cookie sheet with parchment paper and a light coating of non-stick spray.
Create the Dough:
Blend together the mozzarella, parmesan, and egg, forming a doughy consistency.
Season with garlic powder and Italian seasoning, ensuring an even distribution throughout the dough.
Shape and Bake:
Transfer the dough to your prepared cookie sheet, shaping it according to your preference.
Bake for approximately 12-15 minutes, or until you notice a golden hue along the edges.
Broil to Perfection:
Switch your oven to broil and allow the cheesy bread to develop a tantalizing golden top – usually around 1 minute.
Slice and Savor:
Allow it to cool slightly, then slice into your desired portions.
Dive into your guilt-free, cheesy indulgence!
Relishing in the decadent, cheesy wonder of this bread, you’ll find it hard to believe that it’s a low-carb option! Whether enjoyed as a snack or utilized as a pizza crust alternative, this Low Carb Cheesy Bread ensures you can enjoy the finer things in life while adhering to your health-conscious choices.

Toffee Butterscotch Poke Cake

 

Ingredients

• 1 box yellow cake mix (plus ingredients required on the box)
• 1 can sweetened condensed milk
• 1/2 cup butterscotch sauce
• 1 cup toffee bits
• 1 container whipped topping (thawed)
• Caramel sauce for drizzling (optional)

Instructions

Prepare the Cake:
Preheat your oven according to the cake mix instructions. Grease and flour a 9×13-inch baking pan.
Follow the instructions on the cake mix box to prepare the yellow cake batter. Pour the batter into the prepared pan and bake as directed.
Poke Holes:
Once the cake is baked and still warm, use the handle of a wooden spoon to poke holes evenly across the entire cake.
Fill with Sweetness:
In a bowl, mix together sweetened condensed milk and butterscotch sauce until well combined. Pour this mixture over the warm cake, ensuring it fills the holes.
Top with Toffee Delight:
Sprinkle a generous amount of toffee bits over the cake, allowing them to nestle into the holes and create pockets of toffee goodness.
Chill and Set:
Place the cake in the refrigerator to cool completely and allow the flavors to meld. This step also helps the cake set.
Frost and Garnish:
Once the cake is chilled, spread the thawed whipped topping over the top, creating a smooth and creamy layer. Drizzle with caramel sauce for an extra touch of indulgence.
Serve and Delight! 🎉🍰
Slice into squares, serve on elegant dessert plates, and watch as your guests delight in the rich, toffee-infused layers.
Frequent Questions: Q: Can I make this cake in advance? A: Absolutely! This poke cake actually gets better as it sits, so feel free to prepare it a day ahead.

Q: Can I customize the toppings? A: Certainly! Experiment with chopped nuts, additional toffee bits, or a sprinkle of sea salt for a personalized touch.

Cinna-bun Cake In The Oven Recipe

 

Ingredients

For the cake:

• 3 C. All-purpose flour
• 1 C. Granulated sugar
• 1 Tbsp. Baking powder
• 1 ½ C. Milk
• 2 large eggs
• 8 Tbsp. Butter unsalted and melted
• 1 tsp. Vanilla extract

For the topping:

• 1 C. Butter softened
• 1 C. Brown sugar packed
• 3 Tbsp. All-purpose flour
• 3 tsp. Cinnamon

For the glaze:

• 2 C. Powdered sugar
• ⅓ C. Milk
• 1 tsp. Vanilla extract

How To Make Cinna-bun Cake In The Oven Recipe

Preheat the oven to 350 degrees.
In a mixing bowl, combine all of the ingredients for the cake and blend until smooth. Spread the cake mix into the bottom of a well-greased 9×13 baking dish.
Add the ingredients for the topping into a mixing bowl until smooth and creamy. Drop the topping mixture by the spoonful on top of the cake mixture in the baking dish. Use a butter knife to swirl the topping through the top layer of the cake mixture.
Bake the cake for 40-45 minutes until a knife comes out clean when inserted into the center.
Mix the ingredients for the glaze together until smooth and pour over the warm cake.
Allow the glaze to set before serving.

Sweet Chili Sauce

 

Ingredients:

• Divided water
• 2 cups wine vinegar
• 2 cups sugar
• 4 tablespoons red jalapeño, red Fresno, or red serrano pepper, stem removed, finely chopped
• 6 cloves garlic, crushed and minced
• 1/4 cup plus 2 tablespoons Clear Gel cleanser (see below)

Instructions:

Prepare Clear Gel Cleanser:
Before you begin making the sweet chili sauce, ensure you have clear gel cleanser ready. This ingredient helps to thicken the sauce and achieve the desired consistency. You can find clear gel cleanser in the baking aisle of most grocery stores.
Combine Ingredients:
In a medium saucepan, combine water, wine vinegar, and sugar over medium heat. Stir until the sugar is fully dissolved.
Add Flavorings:
Stir in the chopped red peppers and minced garlic. Adjust the amount of peppers based on your desired level of spiciness. For a milder sauce, remove the seeds from the peppers before chopping.
Thicken the Sauce:
Gradually sprinkle the clear gel cleanser into the sauce while whisking continuously to prevent lumps from forming. Continue to whisk until the sauce thickens to your desired consistency.
Simmer:
Reduce the heat to low and let the sauce simmer for 10-15 minutes, allowing the flavors to meld together and the sauce to further thicken.
Cool and Store:
Remove the saucepan from the heat and let the sweet chili sauce cool to room temperature. Once cooled, transfer the sauce to sterilized glass jars or bottles for storage.
Enjoy:
Your homemade Sweet Chili Sauce is now ready to use! Serve it alongside spring rolls, chicken wings, grilled shrimp, or use it as a glaze for meats and vegetables.

Cook’s Notes and Variations:
Adjusting Spiciness:
Customize the heat level of the sauce by varying the amount of red peppers used. You can also experiment with different types of chili peppers to achieve your preferred level of spiciness.
Adding Depth of Flavor:
Enhance the flavor profile of the sauce by incorporating additional ingredients such as ginger, lemongrass, or lime zest. These aromatic ingredients can take the sauce to the next level.
Making it Vegan:
To make this Sweet Chili Sauce vegan-friendly, substitute the sugar with a plant-based sweetener such as agave nectar or maple syrup.

Keto and Low-Carb Version:
Sugar-Free Sweetener:
For a keto-friendly version of this sauce, replace the sugar with a sugar-free sweetener such as erythritol or stevia. Be sure to adjust the quantity to taste, as sugar substitutes can vary in sweetness.
Reduced Vinegar:
To reduce the carb content further, you can decrease the amount of wine vinegar used in the recipe. Alternatively, you can use apple cider vinegar, which has a lower carbohydrate content.

Frequently Asked Questions (FAQs):
Q: How long does homemade Sweet Chili Sauce last? A: When stored properly in an airtight container in the refrigerator, homemade Sweet Chili Sauce can last for several weeks to a few months. Be sure to check for any signs of spoilage before using.

Q: Can I freeze Sweet Chili Sauce? A: Yes, Sweet Chili Sauce can be frozen for longer storage. Transfer it to freezer-safe containers or ice cube trays for portioning. Thaw the sauce in the refrigerator overnight before using.

Q: Is Clear Gel Cleanser necessary for this recipe? A: Clear Gel Cleanser helps to thicken the sauce and achieve the desired consistency. If you prefer a thinner sauce, you can omit this ingredient or use a cornstarch slurry as an alternative thickening agent.

Add a touch of sweetness and heat to your culinary creations with homemade Sweet Chili Sauce. Whether you’re spicing up a stir-fry, glazing grilled meats, or simply dipping spring rolls, this versatile condiment is sure to impress. With its customizable flavor and easy preparation, you’ll wonder why you ever bought store-bought sauce. Get ready to elevate your dishes and delight your taste buds with this irresistible Sweet Chili Sauce recipe!

Cool Whip and Pudding Frosting

 

Ingredients

• 1 package instant vanilla pudding mix (3.4 oz)
• 2 tbsp powdered sugar
• 1/2 cup milk
• 1 teaspoon vanilla extract
• 8 oz container Cool Whip (thawed)

How To Make Cool Whip and Pudding Frosting

A large mixing bowl, combine the instant vanilla pudding mix, powdered sugar, milk, and vanilla extract. Using an electric mixer on medium-high speed, beat the mixture for about 2 minutes, until smooth and creamy.
Once the pudding mixture is well combined, add in the thawed Cool Whip. Beat on medium speed until the Cool Whip is fully incorporated into the pudding mixture, creating a light and fluffy frosting.
Your frosting is now ready to use! Spread it generously over cakes or cupcakes, or use it as a dip for fresh fruit. If you’re not using the frosting right away, transfer it to an airtight container and refrigerate until you’re ready to indulge.
Remember to store any leftover desserts frosted with this mixture in the refrigerator due to the Cool Whip content.

Notes
This Cool Whip and Pudding Frosting is incredibly versatile and can be used to top a variety of desserts. Spread it over cakes, cupcakes, or even brownies for a deliciously creamy finish.
Get creative and use it as a dip for fresh fruit like strawberries, bananas, or pineapple chunks. The combination of creamy frosting and juicy fruit is simply irresistible.
For an extra special touch, sprinkle some chocolate shavings, chopped nuts, or colorful sprinkles on top of the frosting before serving.

Frozen Blueberry Margarita

 

Ingredients

• 5 oz. Silver Tequila
• 2 oz Blueberry Schnapps
• 2 oz. Island Punch Pucker
• 2 oz. Triple Sec
• 4 oz. lime juice
• 1/4 cup frozen blueberries
• 1 cup ice
• Salt for the glass
• Lime slices for serving

Instructions

In a food blender, blend tequila, frozen blueberries, blueberry liquor, triple sec, Island punch pucker, squeeze of lime and ice.
Blend on high until smooth.
Rub the lime slice over the glass rim.
Dip the rim of the glass into the salt and set to the side.
Pour liquor mixture into the glasses.
Garnish with lime.

Indulge in Deliciousness with Cheesecake Crescent Rolls Casserole

 

Who Will Love This Recipe?

This recipe is perfect for anyone with a sweet tooth and a penchant for indulgence. Whether you’re a seasoned baker or a novice in the kitchen, Cheesecake Crescent Rolls Casserole offers a straightforward yet impressive dessert option. It’s ideal for entertaining guests at dinner parties, potlucks, or holiday gatherings. Additionally, it’s a fantastic treat to whip up for cozy nights in or special occasions with loved ones.

Why It’s Great

What sets Cheesecake Crescent Rolls Casserole apart is its delightful combination of flavors and textures. The buttery crescent rolls provide a flaky and slightly sweet base, while the creamy cheesecake filling adds a luscious richness. Topped with a hint of cinnamon sugar for that perfect finishing touch, each bite is a harmonious symphony of taste sensations. Plus, it’s incredibly versatile—you can customize the filling with your favorite ingredients or toppings to suit your preferences.

Recipe Ingredients

To create this delectable Cheesecake Crescent Rolls Casserole, you’ll need the following ingredients:

• 2 tubes crescent roll dough
• 16 oz cream cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 egg
• 1 tablespoon lemon juice
• 2 tablespoons butter, melted
• 1/4 cup cinnamon sugar (for topping)

Recipe Directions

Follow these simple steps to prepare Cheesecake Crescent Rolls Casserole:

1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. Unroll one tube of crescent roll dough and press it into the bottom of the prepared baking dish, ensuring to cover the entire bottom.
3. In a mixing bowl, beat the cream cheese, granulated sugar, vanilla extract, egg, and lemon juice until smooth and creamy.
4. Spread the cream cheese mixture evenly over the crescent roll dough in the baking dish.
5. Unroll the second tube of crescent roll dough and carefully place it over the cream cheese layer, pressing the seams together to seal.
6. Brush the melted butter over the top layer of crescent roll dough.
7. Sprinkle the cinnamon sugar evenly over the buttered crescent roll dough.
8. Bake in the preheated oven for 25-30 minutes or until golden brown and the center is set.
9. Allow the casserole to cool slightly before serving. Enjoy warm or chilled!

Kitchen Equipment Needed

To prepare Cheesecake Crescent Rolls Casserole, you’ll need the following kitchen equipment:

• 9×13-inch baking dish
• Mixing bowls
• Hand mixer or stand mixer
• Measuring cups and spoons
• Pastry brush

How to Store Leftovers

If you happen to have any leftovers (which is rare because this dessert tends to disappear quickly!), you can store them in an airtight container in the refrigerator for up to 3 days. Simply reheat individual portions in the microwave or enjoy them chilled straight from the fridge.

Food and Drink Pairings

Cheesecake Crescent Rolls Casserole pairs beautifully with a variety of beverages, including:

• Hot brewed coffee or espresso for a delightful morning treat
• Iced tea or lemonade for a refreshing afternoon pick-me-up
• Sweet dessert wines such as Moscato or Riesling for an elegant after-dinner indulgence

Feel free to get creative with your pairings and discover new flavor combinations that complement this decadent dessert.

FAQ

Can I use low-fat cream cheese for this recipe? While you can technically use low-fat cream cheese, keep in mind that it may alter the texture and flavor of the cheesecake filling. For the best results, I recommend sticking to regular cream cheese.

Can I add fruit to the filling? Absolutely! Adding fruit such as berries or sliced peaches can add a burst of freshness and color to the cheesecake filling. Simply layer the fruit on top of the cream cheese mixture before adding the second layer of crescent roll dough.

Can I freeze this casserole? Yes, you can freeze Cheesecake Crescent Rolls Casserole for up to 1 month. Just be sure to wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw overnight in the refrigerator before reheating or serving.

Conclusion

In conclusion, Cheesecake Crescent Rolls Casserole is a delightful dessert that’s sure to become a favorite in your recipe repertoire. With its irresistible combination of flaky crescent rolls and creamy cheesecake filling, it’s the perfect indulgence for any occasion. Whether you’re sharing it with friends and family or savoring it all to yourself, this delectable casserole is guaranteed to satisfy your sweet cravings. Don’t forget to share this recipe with your loved ones and subscribe to our blog for more mouthwatering recipes and culinary inspiration!

Chicken Stuffed Crescent Rolls: A Culinary Delight!

 

Who is This Recipe For?

This recipe is perfect for busy weeknights when you want to whip up something quick yet satisfying for dinner. It’s also a fantastic option for gatherings, potlucks, or brunches where you want to serve a crowd-pleasing dish without spending hours in the kitchen. Even picky eaters will find it hard to resist these golden-brown crescent rolls bursting with flavor.

Why it’s Great

What sets Chicken Stuffed Crescent Rolls apart is their versatility and simplicity. With just a handful of ingredients and minimal prep time, you can create a dish that looks and tastes like it was made by a professional chef. Plus, the combination of tender chicken, melty cheese, and flaky pastry is a winning combination that’s sure to earn you rave reviews.

Ingredients

To make Chicken Stuffed Crescent Rolls, you’ll need the following ingredients:

• 2 cups cooked chicken, shredded or diced
• 1 cup shredded cheddar cheese
• 1/4 cup chopped green onions
• 1/4 cup mayonnaise
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 (8 oz) cans refrigerated crescent roll dough

Recipe Directions

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
2. In a mixing bowl, combine the cooked chicken, cheddar cheese, green onions, mayonnaise, garlic powder, salt, and black pepper. Mix until well combined.
3. Unroll the crescent roll dough and separate it into triangles.
4. Spoon a generous portion of the chicken mixture onto each crescent roll triangle.
5. Roll up the crescent rolls, starting from the wide end and tucking in the sides to enclose the filling.
6. Place the stuffed crescent rolls on the prepared baking sheet.
7. Bake for 12-15 minutes, or until the rolls are golden brown and cooked through.
8. Remove from the oven and let cool for a few minutes before serving.

Kitchen Equipment Needed

To make Chicken Stuffed Crescent Rolls, you’ll need:

• Mixing bowl
• Baking sheet
• Parchment paper or cooking spray
• Measuring cups and spoons

Serving Suggestions

These Chicken Stuffed Crescent Rolls are delicious on their own, but you can take them to the next level by serving them with a side of creamy ranch dressing or marinara sauce for dipping. Pair them with a crisp green salad or roasted vegetables for a complete meal.

How to Store Leftovers

If you have any leftovers (which is unlikely!), you can store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them in a preheated oven at 350°F (175°C) for 8-10 minutes, or until warmed through.

Recipe Variations

Feel free to get creative with this recipe! Here are a few variations to try:

• Swap out the chicken for cooked ground beef or turkey.
• Add diced vegetables like bell peppers, mushrooms, or spinach to the filling for extra flavor and nutrition.
• Experiment with different types of cheese, such as pepper jack or mozzarella, for a unique twist.

FAQ

Q: Can I use canned chicken instead of cooked chicken? A: While canned chicken can be used in a pinch, I highly recommend using cooked chicken for the best flavor and texture.

Q: Can I freeze the stuffed crescent rolls before baking? A: Yes, you can assemble the rolls and freeze them on a baking sheet until firm, then transfer them to a freezer bag for up to 3 months. When ready to bake, simply thaw in the refrigerator overnight and bake as directed.

Q: Can I make this recipe ahead of time? A: Absolutely! You can assemble the stuffed crescent rolls up to a day in advance and refrigerate them until ready to bake. Just be sure to increase the baking time slightly to account for the cold filling.

Conclusion

In conclusion, Chicken Stuffed Crescent Rolls are a delicious and versatile dish that’s perfect for any occasion. Whether you’re serving them for dinner or bringing them to a party, they’re sure to be a hit with everyone. So why wait? Give this recipe a try today and be prepared to wow your taste buds! Don’t forget to share the recipe with your friends and subscribe to my blog for more tasty creations. Happy cooking

Pioneer woman cheeseburger pie

 

Ingredients

Gather the following ingredients to make your Pioneer Woman Cheeseburger Pie:

• 1 pound ground beef
• 1 onion, diced
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1 cup shredded cheddar cheese
• 1 cup milk
• 1/2 cup biscuit mix
• 2 eggs

Directions

1. Preheat your oven to 400°F (200°C). Grease a 9-inch pie dish with cooking spray or butter.
2. In a skillet over medium heat, cook the ground beef and diced onion until the beef is browned and the onion is softened. Drain any excess grease.
3. Season the beef mixture with garlic powder, salt, and pepper to taste. Transfer the mixture to the prepared pie dish and spread it evenly.
4. Sprinkle the shredded cheddar cheese over the beef mixture.
5. In a mixing bowl, whisk together the milk, biscuit mix, and eggs until smooth. Pour the mixture over the cheese layer.
6. Bake for 25-30 minutes or until the pie is set and golden brown on top.
7. Let the pie cool for a few minutes before slicing. Serve warm and enjoy!

How to Store Leftovers

If you have any leftovers (which is rare because this pie is so delicious!), you can store them in an airtight container in the refrigerator for up to 3 days. Simply reheat slices in the microwave or oven for a quick and satisfying meal.

Food and Drink Pairings

Pair your Pioneer Woman Cheeseburger Pie with a crisp green salad dressed with a tangy vinaigrette for a well-balanced meal. For beverages, consider serving it with a refreshing iced tea or a cold beer for the adults.

FAQ

Can I Use Different Cheese?

Absolutely! Feel free to experiment with different types of cheese such as mozzarella, pepper jack, or Swiss to suit your taste preferences.

Can I Make This Pie Ahead of Time?

Yes, you can prepare the pie up to a day in advance. Simply cover it tightly with foil and refrigerate until ready to bake. Allow the pie to come to room temperature before baking as directed.

Can I Freeze Leftover Pie?

Yes, you can freeze leftover slices of cheeseburger pie for up to 2 months. Wrap individual slices tightly in plastic wrap and aluminum foil before placing them in a freezer-safe bag or container. To reheat, thaw overnight in the refrigerator and bake in the oven until warmed through.

Share and Subscribe!

If you loved this Pioneer Woman Cheeseburger Pie recipe, be sure to share it with your friends and family! Don’t forget to subscribe to our blog for more mouthwatering recipes and culinary inspiration. Happy cooking!

Simple French Crepes

 

Ingredients

• 2 cup (250g) all-purpose flour*, sifted
• 1 pinch of salt
• 4 large eggs
• 1/4 cup (50g) melted butter
• 1 Tablespoon (15g) sugar (optional)
• 2 cups (500 ml) milk
• 2 Tablespoons oil for cooking

Instructions

Pour flour and salt in a large bowl and make a well in the center. Add the eggs, the melted butter, and the optional sugar if desired. Whisk vigorously starting from the center, and slowly start to pour in a little milk, mixing as you pour, to keep the batter smooth. Pour in the rest of the milk until it looks smooth. Cover the bowl and let sit for 2 hours.**
Heat a 15 cm/6-inch crepes pan and grease with oil using a piece of paper towel. Pour in a ladle of dough by tilting the pan in all directions to distribute the dough well. Heat until the surface is cooked, then flip the pancakes and cook the other surface for about a minute, or until the crepe becomes lightly blonde. Proceed the same with the remaining batter.
Stack the crepes onto a plate, and serve with your favorite topping (usually in France: butter and sugar, jam, or melted chocolate).

Pumpkin Pie Fudge

 

Ingredients

• 1/4 cup pure pumpkin puree not pie filling
• 1 can sweetened condensed milk 14 oz.
• 1 teaspoon pumpkin pie spice
• 1 teaspoon cinnamon
• 1 teaspoon pure vanilla extract
• 2 tablespoons unsalted butter cut
• 24 oz. white chocolate chips

Instructions

Line an 8×8 pan with parchment paper. You can also line it with foil, then spray the foil with non-stick cooking spray.
Add the pumpkin, spice, vanilla, and condensed milk to a medium saucepan then stir to combine. Over low-medium heat, bring just to a boil while you are constantly stirring. This will take about 5 minutes. Remove from heat and then stir in the white chocolate chips and butter until the mixture is completely melted, smooth and creamy.
Once you have your smooth and creamy mixture, pour it into the prepared pan and spread. Cover and refrigerate overnight or until the fudge is completely set. You can also freeze it in an airtight container for 2 hours, which is my preference.
Once the fudge is set, use the parchment or foil to lift it out of the pan. Using a sharp knife, cut the fudge into 1-inch squares. *see notes

Easy Carrot Cake Loaf

 

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1 cup granulated sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• 1 1/2 cups grated carrots
• 1/2 cup chopped pecans (optional)

Instructions:

Preheat the oven to 350°F. Grease a 9×5 inch loaf pan with cooking spray.
In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
In a large mixing bowl, beat together the sugar, oil, eggs, and vanilla extract until well combined.
Gradually mix in the dry ingredients until just combined.
Stir in the grated carrots and chopped pecans (if using).
Pour the batter into the prepared loaf pan and smooth out the top with a spatula.
Bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Let the cake cool in the pan for 10 minutes before removing it from the pan and transferring it to a wire rack to cool completely.
Slice and serve the cake as desired.

Tips:

You can use a food processor to grate the carrots quickly and easily.
If you prefer a sweeter cake, you can add some brown sugar or honey to the batter.
For a healthier version, use whole wheat flour and replace the vegetable oil with applesauce or mashed bananas.
You can also add some raisins or shredded coconut to the batter for some extra texture and flavor.
In conclusion, this Easy Carrot Cake Loaf recipe is a delicious and simple cake that’s perfect for any time of day. With its moist texture and warm spices, it’s sure to become a family favorite. So why not try this recipe and enjoy a tasty treat with your loved ones?