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These Maple Pecan Squares are so addicting! They are a cross between a butter tart and pecan pie. You'll love this easy maple syrup dessert!

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A must make for all holiday parties.
BUY NOW: Silicon Pastry Brushes, $7.95, amazon.com.

1. Preheat oven to 350° and line a medium baking sheet with parchment paper. Pat mini hot dogs dry with paper towel and wrap with bacon. Place on baking sheet seam side down.

2. In a medium bowl, combine maple syrup with brown sugar and cayenne pepper. Brush onto mini hot dogs and bake for 30-35 minutes, or until bacon is crisp. Serve.

PIN IT FOR LATER:

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A must make for all holiday parties. BUY NOW: Silicon Pastry Brushes, $7.95, amazon.com. Preheat oven to 350° and line a medium baking sheet with parchment paper. Pat mini hot dogs dry with paper towel and wrap with bacon. Place on baking sheet seam side down.

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With all the plates that we juggle in this life, it's never a bad time for a fiesta that can lift the spirits and spice things up a bit! Great food is such a fun way to travel the globe when you crave a new experience, but not all of us have the time or extra resources to hop a plane to the sunny sands of Mexico. So...we thought why not bring those exotic flavors right to your home for a festive staycation? Trying new things in the kitchen truly can be a fun adventure, but we feel it's also comforting to know that a recipe has certain tried and true ingredients that you can count on to deliver a home run every single time.

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Cheese - who doesn't love it and how delicious it really becomes when it's all melted and gooey? You will find yummy, golden Mexican cheese both on top and mixed inside these enchiladas, and rich cream cheese mixed with hearty chicken that's seasoned with warm spices and cool lime juice. It doesn't take a lot of chicken either- just three shredded cups! We also love how the Latin flavors of this recipe talk to your tongue without being too spicy. The cool sensation of the fresh lime juice really balances the flavors of cumin and chile powder and canned green chiles pack a mild, but flavorful punch that can still stand out in a crowd.

Rolling enchiladas is pretty quick once you get the hang of it! After stuffing them and rolling them about the width of a cigar, you just nestle those babies right next to each other in a baking dish. You can even assemble them the day before you plan to eat them and chill them overnight, or freeze them for a day when you're in a pinch for dinner. It's also an easy recipe to double down on when you need to feed a crowd. How's that for convenience?

When we made the sauce, we were quick to discover that this definitely needs to be the last step in order to insure that it stays smooth and fluid to pour over the enchiladas. It's rich and creamy, just the way we like it, and those little green chiles and chicken broth add layers of even more flavor. Top that with a sprinkling of cheese that becomes brown and bubbly- it makes our mouths water all over again just thinking about it! This dish is truly a fiesta- a celebration of super fun flavors that can take you to a happy place any day of the week.

Cream Cheese Enchiladas

30-40 minutes to prepare serves 6-8

Ingredients

8-10 flour tortillas

1 (8 oz.) package cream cheese, room temperature, divided [1/2 and 1/2]

1-2 (4 oz.) cans green chiles

3 cups cooked chicken, shredded

2 cups Mexican blend cheese, grated, divided [1 cup; 1 cup]

2 cups low-sodium chicken broth

3 tablespoons unsalted butter

3 tablespoons all-purpose flour

1 tablespoon lime juice

1 teaspoon cumin

1/2 teaspoon chili powder

kosher salt and freshly ground pepper, to taste

fresh cilantro, garnish, optional

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Preparation

1. Preheat oven to 350º F and lightly grease a 9x13-inch baking dish with non-stick spray.

2. In a mixing bowl, stir together 1/2 cream cheese, chicken, 1 cup cheese, lime juice, cumin and chili powder, and season with salt and pepper, if desired.

3. Take 1 tortilla and fill with 2-3 tablespoons chicken mixture, then place seam side down in baking dish. Repeat with remaining tortillas and filling.

4. In a medium saucepan over medium-high heat, melt butter. Whisk in flour and cook for 2-3 minutes, or until golden brown.

5. Season with salt and pepper, then gradually whisk in chicken broth and green chiles. Stir in remaining 1/2 cream cheese and cook for 5-7 minutes, or until thickened.

6. Remove from heat and pour green chile sauce over enchiladas.

7. Top with remaining cheese.

8. Place baking dish in oven and bake for 22-25 minutes, or until cheese and filling are melted and bubbly.

9. Optional: broil for 3-5 minutes, or until lightly browned.

10. Remove from oven and let it rest and set for 10-12 minutes

11. garnish with fresh cilantro, optional

Recipe adapted from Makin' It Mo' Betta.

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Featured 12 Tomatoes Recipes

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Proper 12T 12tomatoes_belowtitle With all the plates that we juggle in this life, it's never a bad time for a fiesta that can lift the spirits and spice things up a bit!

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Instant Pot Meatloaf Mashed Potatoes is a complete meal that's prepped and cooked in minutes in your pressure cooker!

Instant Pot Meatloaf Mashed Potatoes combines two classic comfort foods into one super quick and easy meal. Get dinner on the table in a hurry with this easy recipe!

You guys, I'm kind of freaking out about how much I'm in love with this recipe! If you haven't taken the Instant Pot plunge, do it now. This machine is such a time saver in the kitchen. I whipped up this tender meatloaf, fluffy mashed potatoes and even steamed Brussels sprouts in just 20 minutes!

The first thing you'll want to do is whip up your super flavorful meatloaf.

I used some honey bbq sauce to give this meatloaf some extra zip and sweetness. It's a game changer for sure. Even my pickiest eater asked for seconds of the meatloaf!!

The trick with this super easy recipe is to layer everything.

Start by layering your cut up (raw) potatoes and placing them on the bottom of your pressure cooker in an even layer.

Most pressure cookers will come with a rack that you can lay on top of the potatoes for a steady platform for your meatloaf, so you'll want to lay that down on top. Adjust any potatoes that are sticking up and preventing an even surface.

Create a foil pocket that's small enough to fit into your instant pot and place your shaped meatloaf in side.

I also tried to add some Brussels Sprouts to the instant pot, but because Brussels Sprouts take only a few minutes to cook in the pressure cooker, the texture that resulted from being in there too long was less than desirable.

My kids still ate them though!

I think if you're going to try and cook some sort of vegetable alongside the meatloaf and mashed potatoes you'll want a thick cut carrot. Or just whip up my Parmesan Roasted Brussels Sprouts while the meatloaf is being cooked.

Once the meatloaf is cooked, you'll carefully pull it out (lifting the rack out makes this part easy). Brush on the simple glaze and pop it under the broiler for a few minutes till it is nice and bubbly and slightly caramelized.

Meanwhile, add a few simple ingredients to your perfectly cooked potatoes and mash them right in the instant pot!

You guys, let's talk about how many dishes we saved in this one meal! So genius!

Here are few ways to customize your Instant Pot Meatloaf:

Add a 1/3 cup of shredded parmesan cheese to the mix

Chop up 1/2 cup of mushrooms and add to the meat mixture

Substitute ground turkey for the ground beef

Mix in 1/2 cup finely chopped apples for a sweet surprise

Either way you dress it up, this Instant Pot Meatloaf Mashed Potatoes will seriously rock your world!

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Yields serves 6

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Ingredients

Instructions

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Instant Pot Meatloaf Mashed Potatoes combines two classic comfort foods into one super quick and easy meal. Get dinner on the table in a hurry with this easy recipe! You guys, I'm kind of freaking out about how much I'm in love with this recipe!

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If you love coconut, boy are you in for a treat today! These easy Almond Joy Cookies take just four ingredients and don't even require a mixer! No beating, no chilling, just mix 'em up and throw 'em in the oven EASY! You're going to love these ooey gooey fabulous cookies!

Let's be friends! Sign up to get my new recipes in your inbox! Follow me on Facebook and Instagram too!

I've got a major coconut lover in my life - my Dad. He loves all things coconut: coconut cream pie, coconut macaroons, raspberry coconut magic bars and especially these easy Almond Joy Cookies. These cookies are crazy easy to make and bake up to ooey gooey perfection.

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So no flour, no eggs, no butter...what the heck is in these cookies you ask? Chocolate chips, coconut, almonds, and sweetened condensed milk - that's it! I scoop the cookies right onto a parchment-lined cookie sheet and off they go for about 12 to 14 minutes. When the bottoms starts to look golden brown and you seem some of the coconut with brown tips - it's time to come out!

After scooping out the cookies with my cookie scoop, I wet my fingertips and kind of pat the cookies into more of a disc shape. The cookies are the same shape going in as they are coming out so it's up to you!

If you love coconut, you simply have to give these a try! See how easy these are to make!

Almond Joy Cookies - Just 4 Ingredients!

Author: Trish - Mom On Timeout

1. Preheat the oven to 325F.

2. Line a large baking sheet with parchment paper and set aside.

3. In a large bowl combine coconut, chocolate chips, almonds, and sweetened condensed milk.

4. Stir until combined.

5. Scoop out dough with a cookie scoop onto prepared baking sheet.

6. Moisten the tips of your fingers with water and shape into discs. Pat the tops flat.

7. Bake cookies for 12 to 14 minutes or until tips of coconut are just starting to turn golden brown.

8. Let cool on baking sheet.

9. Store cookies in an airtight container.

More delicious coconut recipes!
Copycat Almond Joy Candy Bars Homemade Almond Joy Ice Cream Coconut Cream Pie Cookie Cups Best Coconut Cream Pie
For all coconut recipes, go HERE.
For all dessert recipes, go HERE.
Sign up to get emails when I post new recipes!
For even more great ideas follow me on Facebook - Pinterest - Instagram - Twitter - Bloglovin'.

Have a great day!

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Almond Joy Cookies - Just 4 Ingredients! - Mom On Timeout

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If you love coconut, boy are you in for a treat today! These easy Almond Joy Cookies take just four ingredients and don't even require a mixer! No beating, no chilling, just mix 'em up and throw 'em in the oven EASY! You're going to love these ooey gooey fabulous cookies!

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Ingredients

7 ounces Cream of Chicken Soup

7 ounces Cream of Celery Soup

1 cup Sour Cream

2 &frac23; ounces Mild Green Chiles, Diced, Canned

&frac23; teaspoons Cumin

1 ¾ cups cook and shred Chicken, Boneless Breasts

1 &frac13; cups Mexican Cheese, Shredded

5 individual Flour Tortillas (8-inch/Med)

Serving Day Ingredients

These ingredients are added AFTER your meal has been frozen - for the day you serve and eat it.

1 ½ cups Water

Freezer Containers

Supplies

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

1. **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**

2. In a bowl, mix soups, sour cream, chiles, and cumin.

3. Trim tortillas to fit inside pan.

4. In an oven safe pan, layer lasagna-style: soup mixture, chicken, cheese, tortilla. Repeat 2 times, ending with cheese. Cover with foil.

5. Create a foil sling to lower the pan onto the trivet inside pot. Lock lid and seal steam nozzle.

6. Place water and trivet inside Instant Pot.

7. Cook on the manual setting for 20 minutes.

8. Let pressure release naturally for 10 minutes.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?

1. In a bowl, mix soups, sour cream, chiles, and cumin.

2. Trim tortillas to fit inside pan.

3. *Use one springform pan per 4 servings*

4. In oven safe pans, layer lasagna-style: soup mixture, chicken, cheese, tortilla. Repeat 2 times, ending with cheese.

5. Cover with foil, label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

1. **Depending on your container size/shape and your serving size, you may need to adjust cooking times given as it is based on 4 servings frozen in indicated container.**

2. Place water and trivet inside Instant Pot.

3. Place covered pan on trivet.

4. Cook on the manual setting for 20 minutes.

5. Let pressure release naturally for 10 minutes.

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7 ounces Cream of Chicken Soup 7 ounces Cream of Celery Soup 1 cup Sour Cream 2 ⅔ ounces Mild Green Chiles, Diced, Canned ⅔ teaspoons Cumin 1 ¾ cups cook and shred Chicken, Boneless Breasts 1 ⅓ cups Mexican Cheese, Shredded 5 individual Flour Tortillas (8-inch/Med) Serving Day Ingredients These ingredients are added AFTER your meal has been frozen - for the day you serve and eat it.

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INGREDIENTS

Servings: 6

5 eggs

Salt, to taste

Pepper, to taste
Mix And Match Fillings
Spinach, chopped

Tomatoes, diced

Onion, diced fine

Bell pepper, diced fine

Broccoli, cut into small florets

Parmesan cheese

Cheddar cheese

PREPARATION

1. In a measuring cup, beat the eggs until smooth. Set aside.

2. In a greased muffin tin, place your desired combination of fillings into each muffin cup.

3. Season each cup with salt and pepper.

4. Pour the beaten eggs into each muffin cup until the liquid almost reaches the top.

5. Bake at 350°F/180°C for 20 minutes, until set.

6. Enjoy!

PREPARATION

1. In a pan, cook cut chicken over medium-high heat until almost done.

2. Reduce heat to medium and stir in the crushed garlic.

3. Add in soy sauce, honey, and 1 tablespoon of the sesame seeds. Stir until thickened.

4. Remove the chicken from the pan, leaving the sauce, and add the vegetables to the pan.

5. Cover the pan for several minutes and cook until the vegetables begin to soften, then remove the lid and stir until the sauce is thick again.

6. Split the rice, vegetables, and chicken evenly between 4 containers.

7. Top with a sprinkle of sesame seeds and sliced green onion.

8. Refrigerate for up to 4 days.

9. Enjoy!

PREPARATION

1. Heat oil in a large skillet over medium-high heat.

2. Add the peppers and onions and season with salt and pepper, to taste. Cook, stirring occasionally, until vegetables have softened. Remove from pan, set aside.

3. Add ground turkey to hot skillet. Break apart with a wooden spoon to separate.

4. Season with taco seasoning, stir, cooking until meat has browned and cooked through.

5. Stir in tomatoes. Bring to a gentle simmer for about 5 minutes. Remove from heat.

6. To assemble the taco bowls, add a base of rice to 4 food storage containers. Top each with a scoop of black beans, corn, salsa, cheddar cheese, cooked peppers and onions, and taco meat. Garnish with fresh cilantro and a lime wedge.

7. Store in the refrigerator (and enjoy any extras immediately). Can be kept refrigerated for up to 4 days.

INGREDIENTS

Servings: 4

2 tablespoons olive oil

4 chicken thighs, boneless and skinless

Salt, to taste

Pepper, to taste

1 pound green beans

2 cups cherry tomatoes, halved

½ cup basil pesto

PREPARATION

1. In a large pan, heat olive oil and add chicken thighs. Season with salt and pepper. When the chicken is completely cooked through, remove from pan, slice into strips, and set aside.

2. Add green beans and cook until crisp tender. Return the chicken strips to the pan, then add tomatoes and pesto. Stir until fully incorporated.

3. Serve immediately or divide into 4 food storage containers and store in the refrigerator. Can be kept refrigerated for up to 4 days.

4. Enjoy!

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Servings: 6 5 eggs Salt, to taste Pepper, to taste Mix And Match Fillings Spinach, chopped Tomatoes, diced Onion, diced fine Bell pepper, diced fine Broccoli, cut into small florets Parmesan cheese Cheddar cheese 1. In a measuring cup, beat the eggs until smooth. Set aside. 2.

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Slow Cooker Enchilada Casserole is the easiest recipe you will find for enchiladas!

This recipe for slow cooker chicken enchilada casserole is a one pot meal (yay!). To make this recipe, I cook the chicken with a big can of red enchilada sauce, all day in my slow cooker. Then when I get home, I shred the chicken, stir in corn tortillas strips, add some cheese and olives, stir, add a little more cheese and olives on top, cook for one more hour, and wow! Easy enchiladas and I don't have the huge mess all over my kitchen from frying tortillas, and rolling the enchiladas.

Below is the chicken after cooking with the enchilada sauce. Note that the other ingredients are not added until the chicken and sauce have cooked.

After the chicken and sauce have cooked I add the tortilla stripes, cheese and olives making it into a casserole.

I serve this chicken enchilada casserole with sour cream on top, refried beans and spanish rice. If you don't have a great recipe for Spanish rice, check this tutorial for from Lil' Luna, it's the recipe I use and it's amazing.

You can how to make this easy meal in the video below. You can follow me on YouTube .

This is one of my all-time favorite recipes on the site. Easy to throw in the crock pot and has great results!

Chicken Enchilada Casserole

You may also like: Slow Cooker Spicy Pinto Beans

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Slow Cooker Chicken Enchilada Casserole - The Magical Slow Cooker

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This recipe for slow cooker chicken enchilada casserole is a one pot meal (yay!). To make this recipe, I cook the chicken with a big can of red enchilada sauce, all day in my slow cooker.

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Featuring Healthy Banana Pancakes, Healthy Peanut Butter Chocolate Chip Pancakes, Healthy Dark Chocolate Pancakes and Healthy Blueberry Pancakes

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PREPARATION FOR ALL:

Fill a large stock-pot with water and bring to a boil. Carefully submerge mason jars with their tops in the boiling water and keep them submerged for at least 5 minutes until ready to use.

Combine brine ingredients in a medium-sized saucepan and bring to a boil. Reduce to a simmer and allow brine to simmer for 2-4 minutes before removing from heat.

Thoroughly wash all herbs and vegetables (cucumbers in this case) you intend to pickle before cutting them into the desired shape and size.

Carefully place and arrange the herbs and vegetables inside of the mason jar.

Pour the warm brine over the vegetables until the mason jar is just about full, making sure to completely submerge the items you want to get pickled. Seal the jar while the brine is still warm and allow to cool completely before placing in the fridge.

The pickles will reach their peak readiness in 10 days to 2 weeks and can be stored for up to two months.

Enjoy!

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Make Your Own Pickles At Home With One Of These Recipes

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Fill a large stock-pot with water and bring to a boil. Carefully submerge mason jars with their tops in the boiling water and keep them submerged for at least 5 minutes until ready to use. Combine brine ingredients in a medium-sized saucepan and bring to a boil.

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Pull-Apart Cheddar Ranch Rolls

INGREDIENTS

Servings: 12

INGREDIENTS

1 can pre-made biscuits

1 cup shredded cheddar cheese

¼ cup chives, chopped

1 tablespoon ranch seasoning

3 tablespoons butter, melted

PREPARATION

# Preheat oven to 350°F/180°C.

# Cut each biscuit into 6 pieces.

# In a bowl, combine biscuits with the rest of the ingredients.

# Place 3-4 pieces of biscuit into each cup of a greased muffin tin.

# Bake 15 minutes or until biscuits are golden brown and cooked through.

# Enjoy!

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Servings: 12 INGREDIENTS 1 can pre-made biscuits 1 cup shredded cheddar cheese ¼ cup chives, chopped 1 tablespoon ranch seasoning 3 tablespoons butter, melted # Preheat oven to 350°F/180°C. # Cut each biscuit into 6 pieces. # In a bowl, combine biscuits with the rest of the ingredients.

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Check out this easy recipe for super satisfying loaded cauliflower faux-tato bites from Delish.com.

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Print Recipe
Everyone needs a quick and easy breakfast every once and a while, and there is nothing more delicious than these Banana and Chocolate Chip Oatmeal Baked Cups.

They are kind of like little muffins but a lot better for you! They combine the flavors of banana break with the texture of an oatmeal cookie and the density of a muffin. The best of all three worlds!

I have an insanely busy schedule in the morning. I have to get 3 kids ready for school, take the dog out, get myself ready and make sure lunches are made before I get myself out the door for work. I need something quick and easy sometimes I can take for a little morning snack or breakfast I can eat on the go.

These little muffins are exactly the time saving pick-me-up I need first thing in the morning. With ingredients I actually already have at home, they were simple to make and didn't require a special trip to the grocery store.
Want more breakfast recipes? Check out: Breakfast Sausage Sliders Breakfast Banana Split Crescent Bacon Breakfast Ring Print Recipe To make these breakfast muffins, preheat oven to 350 degrees. Combine your oats in a bowl with the cinnamon, nutmeg, baking powder and salt and set aside.

In a separate bowl, whisk together the eggs with the maple syrup.

Add the mashed banana and vanilla and combine until smooth.

Whisk in the milk and coconut oil slowly.

Pour the wet ingredients into the oatmeal and stir together.

Fold in the chocolate chips.

Grease a muffin tin with cooking spray and scoop your mixture into the cups. Press the oats down so there is liquid over the entire cup.

Bake for 30 minutes or until lightly golden brown. Cool for a few minutes then serve with extra maple syrup!

You can even freeze these if you want to prepare them in advance for the week! Just wrap eat cup individually in plastic wrap and place in a freezer bag. Unwrap and microwave for about 2 minutes with a cup of water in the microwave to keep them from drying out! Print Recipe

3 cups rolled oats or old fashioned oats

1/2 teaspoon ground cinnamon

1/8 teapoon ground nutmeg

1 teaspoon baking powder

1/4 teaspoon salt

2 large eggs

1/4 cup pure maple syrup

1 cup mashed banana, 2 bananas

2 teaspoons pure vanilla extract

1 cup milk

1/4 cup melted coconut oil

1 cup mini chocolate chips

1. Preheat oven to 350 degrees.

2. Combine your oats in a bowl with the cinnamon, nutmeg, baking powder and salt and set aside.

3. In a separate bowl, whisk together the eggs with the maple syrup.

4. Add the mashed banana and vanilla and combine until smooth.

5. Whisk in the milk and coconut oil slowly.

6. Pour the wet ingredients into the oatmeal and stir together.

7. Fold in the chocolate chips.

8. Grease a muffin tin with cooking spray and scoop your mixture into the cups. Press the oats down so there is liquid over the entire cup.

9. Bake for 30 minutes or until lightly golden brown.

10. Cool for a few minutes then serve with extra maple syrup!

You can even freeze these if you want to prepare them in advance for the week! Just wrap eat cup individually in plastic wrap and place in a freezer bag. Unwrap and microwave for about 2 minutes with a cup of water in the microwave to keep them from drying out!

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Banana and Chocolate Chip Oatmeal Breakfast Muffins Are Perfect for Busy Mornings

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Print Recipe Everyone needs a quick and easy breakfast every once and a while, and there is nothing more delicious than these Banana and Chocolate Chip Oatmeal Baked Cups. They are kind of like little muffins but a lot better for you!

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This restaurant-style Hot and Sour Soup recipe is the best!! It's quick and simple to make, easy to adapt to your personal taste preferences, and so delicious!
Can't stop, won't stop with the soup recipes this winter. ♡

And today's recipe is one that I've been meaning to share with you on the blog for years, after literally dozens and dozens of you have requested it. (This usually comes up when I'm chatting about my favorite egg drop soup recipe - apparently many of you usually opt for the hot and sour soup at your favorite Chinese restaurants and have wanted to learn how to make it!)

Well, good news, friends! Traditional hot and sour soup is actually incredibly easy to make as well. And the bonus of making it at home is that it's also incredibly easy to customize to your taste. Like it extra hot? Add in more chili garlic sauce. Like it extra sour? Add in more rice wine vinegar. Like it vegetarian? Make it with tofu. Like the meat version? Just add in some pork.

Trust me, this is one of those restaurant recipes that will taste just as good at home. And on chilly winter weeks like this one that we're having here in Kansas City, it's guaranteed to warm you up in the most delicious of ways.

Hot And Sour Soup Recipe | 1-Minute Video

Really, traditional hot and sour soup is just a hotter and sour-er version of egg drop soup, with some mushrooms and tofu (or pork) thrown in. Oh, and bamboo shoots. Although I'm not really a fan of those, so I left them out in the version above (and included instructions in the recipe for how to add them if you'd like).

I highly recommend using shiitake mushrooms for this recipe if you want it to taste ultra-authentic. But if you can't find any, baby bella or white button mushrooms will totally work too. ♡

Then just follow the instructions and bring everything to a simmer, drizzle in those eggs in a thin stream while stirring the soup (to create those pretty egg ribbons), and add in your tofu (or cooked pork) and sesame oil and green onions at the end...

...and serve it up nice and warm, topped with extra green onions for garnish.

The whole thing usually comes together for me in just about 20-25 minutes, making it the perfect meal to warm you up quickly on a chilly day. I love serving it with my homemade fried rice recipe, or any kind of stir-fry that sounds good. And it always, always hits the spot.

Stay warm this week, everyone! ♡

Hot and Sour Soup

Ingredients:

Directions:

If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!
This post contains affiliate links.

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This restaurant-style Hot and Sour Soup recipe is the best!! It's quick and simple to make, easy to adapt to your personal taste preferences, and so delicious! Can't stop, won't stop with the soup recipes this winter.

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Easy Honey Garlic Slow Cooker Ribs

INGREDIENTS

Servings: 3-4

1 (2½-3 lb) rack of pork ribs, halved

1 tablespoon salt

1 tablespoon pepper

1 tablespoon paprika

1 tablespoon chili powder

1 cup honey

½ cup soy sauce

10 cloves garlic, minced

PREPARATION

1. Season ribs evenly with salt, pepper, paprika, and chili powder. Rub in on all sides.

2. Add honey, soy sauce, and garlic to a large slow cooker.

3. Transfer the ribs to slow cooker and turn them over in sauce until coated. Position the ribs so they are standing up, with the meatier side down, and so the meat side is against the walls of the slow cooker, with the bone sides facing in.

4. Cover and cook on high for 4 hours, or low for 7 - 8 hours. Check after the allotted time, you want to make sure the meat is cooked through and tender.

5. Remove the ribs and transfer to cutting board.

6. Cut between the bones to separate into individual ribs.

7. Serve with additional sauce from the slow cooker, as needed.

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Servings: 3-4 1 (2½-3 lb) rack of pork ribs, halved 1 tablespoon salt 1 tablespoon pepper 1 tablespoon paprika 1 tablespoon chili powder 1 cup honey ½ cup soy sauce 10 cloves garlic, minced 1. Season ribs evenly with salt, pepper, paprika, and chili powder. Rub in on all sides.

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Directions

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JumbleJoy.com - Honey Butter Pork. It's what's for DINNER.

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Honey Butter Pork. It's what's for DINNER.

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Bread and Butter Pickles

This is truly a wonderful, no-canning skills needed recipe for Bread and Butter Pickles.

There is a short, how-to video included toward the end of this post. Then you can print out the complete recipe.

This Bread and Butter Pickles recipe is one that I love with all of my heart.

When I was little (old enough to stay by myself), I'd sometimes hang out at my Dad's house in the summers while he he went off to work. Lunchtime would roll around and I'd open his refrigerator to see what sorts of things a Dad keeps in there. Sweet pickles and American cheese were always to be found. Yes, I like all varieties of pickles, and (gasp!) I like American cheese too. I discovered the joy of eating them together.

But before I gross you out too much, I must share with you my first experience with pickling: Bread and Butter Pickles

Although sweet pickles are my favorite, bread and butter pickles run a close second. Their sweet and tangy crunch are pretty irresistible.

Here's how you make them: start with pickling cucumbers. They're smaller than a salad cucumber. Your market should carry them, and this time of year you'll find them at farmer's markets too.

Slice them up. Good, thick slices that will still allow the pickle to yield a crunch when you bite into it.

If you have one of these fancy doo-dads, you can make fancy pickles with ridges.

The pickles get a good dose of Kosher salt, then they can sit in the fridge for an hour. Then those pickles get rinsed off in the sink. Just rinse all of that salt off really well so that salty flavor won't follow the pickles into the pickling liquid.

Make the pickling liquid. Combine sugar...

...white vinegar...

...cider vinegar...

...brown sugar...

...mustard seeds...

...celery seeds...

...and turmeric. Bring that all to a boil.

Meanwhile, add some sliced sweet onion to your sliced cucumbers.

Pour the hot pickling liquid over the cucumbers and onion.

Let it sit there at room temperature for an hour or so.

Move those cucumbers and onions to the cutest jar you have, and refrigerate them for 24 hours. This is when the magic process of pickling is going to happen.

If you're impatient like me, you won't wait 24 hours. I tried mine after just a few hours and they tasted perfectly pickled to me. So sweet and crunchy and incredibly tangy.

If you're a pickle fan (and you should be), you probably will enjoy these. They are so simple to make, and how cool would it be to be able to share homemade pickles at a summer barbecue?! And I promise that you don't have to eat them with American cheese (but you're tempted to try it now, aren't you?)

Click below to watch a short video showing you how to make these Bread and Butter Pickles, then scroll down to the bottom of this post to print out the complete recipe.

Yield: About 4 cups of pickles

Prep Time: 20 minutes + marinating time

Cook Time: 5 minutes

Ingredients:

Directions:

Tips:

And here are some more recipes using cucumbers:

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This is truly a wonderful, no-canning skills needed recipe for Bread and Butter Pickles. There is a short, how-to video included toward the end of this post. Then you can print out the complete recipe. This Bread and Butter Pickles recipe is one that I love with all of my heart.

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This post may contain affiliate links. Please read my disclosure policy.

Sour Cream Chicken Enchiladas are rich, creamy and easy to make! Tender juicy chicken, onion and loads of cheese are wrapped in flour tortillas and smothered in a simple homemade sour cream sauce, topped with cheese and baked until brown and bubbly!

Sour Cream Chicken Enchiladas
Pin it to your DINNER BOARD to save it for later!
Be sure to follow CentsLessMeals on Pinterest for more great meal ideas!

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I've never met an enchilada I don't love but I have to admit, this recipe for sour cream enchiladas is probably my favorite recipe of all time. When I was a little girl my mom would make these for me, and it's something my kids always beg me to make for them too!

These enchiladas have a shredded chicken filling rolled in a soft flour tortilla and are smothered in a simple and creamy sour cream sauce. A layer of monterey jack cheese is sprinkled on top and the whole casserole is baked until hot and bubbly. This delicious meal is the ultimate comfort food and one dish your family will request over and over again!

The best part about this recipe, is that it's really easy to make (and I'm all about easy in the kitchen). I start with flour tortillas (you can most certainly replace them with corn tortillas if you prefer) and then create a simple from scratch sour cream sauce. Don't let the words "from scratch" scare you away from this recipe, the sauce is not only easy to make, it's really quick, creamy and delicious! We sometimes add in a couple of ounces of cream cheese if I have it on hand and stir until hot and melted before adding the sour cream. This recipe works well with either regular sour cream or light and of course we love that it's made without cream of chicken soup. You'll want to be sure to turn the heat down to low before adding the sour cream so it doesn't curdle.

If you'd like to add a little bit of extra kick and zest to this recipe, you can also add in a can of Rotel tomatoes to either the sauce or the filling. We love the flavor it adds! I sometimes sneak veggies into the filling to stretch it out a little bit or to use up extras in the fridge.

For the filling in these chicken enchiladas, you can use rotisserie chicken or leftover chicken breasts (we sometimes even use Slow Cooker Taco Shredded chicken in these which adds amazing flavor as well). If you prefer, these are also great made with lean ground beef. If you prefer a milder onion flavor, you can cook the onion a little bit in some olive oil before adding it to the chicken. I love spice so I also add chopped jalapeno in mine.

Once baked we add our favorite toppings such as cilantro, black olives, tomatoes, green onion and fresh jalapenos and serve this with slow cooker corn on the cob and refried beans or Mexican rice.

Sour Cream Chicken Enchiladas

Ingredients:

Directions:

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Overnight Breakfast Enchiladas recipe

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Sour Cream Chicken Enchiladas - CentsLess Meals

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Sour Cream Chicken Enchiladas are rich, creamy and easy to make! Tender juicy chicken, onion and loads of cheese are wrapped in flour tortillas and smothered in a simple homemade sour cream sauce, topped with cheese and baked until brown and bubbly! Sour Cream Chicken Enchiladas Pin it to your DINNER BOARD to save it for later!

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Pecan Pie Bread Pudding without the crust

1 (16 oz) loaf day old French bread

1 and ½ cup packed brown sugar

Directions :

Cube bread the place in a large bowl.

In another bowl, beat eggs, milk, half & half, sugar, salt, and vanilla to eggs; whisk. Pour over bread. Allow to sit 10 to 15 minutes

In another small bowl, combine with a fork, softened butter, brown sugar, and pecans. Mixture will have the consistency of wet sand.

Pour half of the bread mixture into a 8×8 inch pan.

Top with half the pecan mixture.

Spoon remaining bread mixture over and top with remaining pecan mixture. Press down into pan slightly. Pan will be really full.

Top with remaining pecan mixture.

Place pan on a cookie sheet with a edge to catch mixture that may boil over. Bake at 350* 45 to 55 minutes. Center will be slightly wiggly, but will set when cool. This recipe easily doubles for a 9×13 pan.

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pecan pie bread pudding without the crust

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Pecan Pie Bread Pudding without the crust

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Pecan Pie Bread Pudding without the crust 1 (16 oz) loaf day old French bread 1 and ½ cup packed brown sugar Directions : Cube bread the place in a large bowl. In another bowl, beat eggs, milk, half & half, sugar, salt, and vanilla to eggs; whisk. Pour over bread.

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Shared Food - No Bake Chocolate Oatmeal Cookies Recipe:...

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No Bake Chocolate Oatmeal Cookies Recipe: http://sha.red/SegOK

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Tasty - Ice Cream Banana Bites Introducing Google Home:...

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Ice Cream Banana Bites Introducing Google Home: https://madeby.google.com/home/

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These Smothered Green Beans are ridiculous! OMG! SO good!! Green beans smothered with bacon, brown sugar, butter, soy sauce and garlic. How could they not be good? The best part is that this casserole only takes a few minutes to put together. You can actually cook the bacon ahead of time and this would be ready in about a minute! Woohoo!

This makes a TON! We ate leftovers for several days and they tasted great! This would be the perfect dish for a potluck or dinner party. I promise everyone will go crazy over these Smothered Green Bans! SO easy and SO delicious!

Smothered Green Beans

INGREDIENTS:

INSTRUCTIONS:

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Smothered Green Beans - canned green beans baked in bacon, brown sugar, butter, soy sauce and garlic. This is the most requested green bean recipe in our house.Everybody gets seconds. SO good!! Great for a potluck. Everyone asks for the recipe! Super easy to make.

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No Bake Peanut Butter Bars With Salted Chocolate Ganache 

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No Bake Peanut Butter Bars With Salted Chocolate Ganache 

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Peanut Butter Bars with Salted Chocolate Ganache

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Get Peanut Butter Bars with Salted Chocolate Ganache Recipe from Food Network

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Enchilada sauce and pepper jack shine in this gloriously cheesy dip.

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This is my favorite Easter treat ever. So when I found this recipe I had to try making my own. These were so easy, and in my families opinion, they tasted better! My 9 year old said he liked that they weren't oily like the ones in the package. These are so easy, delicious and fun for Easter... or anytime of the year if you are a Reese's lover like me!

Rating: 5 stars Difficulty of Recipe: 2 stars
Review: Loved how easy these were and they tasted just like the real thing! Because all of my family loves Reese's eggs, we will definitely be making these again!

3 Cups powdered sugar

1½ cups creamy peanut butter

¼ cup butter or margarine melted

2 Tablespoons milk

1-2 Bags milk chocolate chips

2 Tablespoons shortening

1. Beat together powdered sugar, peanut butter, and butter together. At this point the dough will be crumbly. Add two tablespoons of milk and continue to beat together until the dough softens. If the dough still seems crumbly that is ok.

2. On a floured surface, roll the dough out to desired thickness. About ½ thickness. You can use egg cookie cutters or with a knife, shape the dough to look like eggs.

3. Place eggs on a cookie sheet and put in the freezer for an hour.

4. When you are ready to dip them, add the chocolate and 1 Tbsp shortening in a microwave and melt 30 seconds at a time. Stirring it after every 30 seconds and being careful not to cook the chocolate to burn.

5. Dip each egg in chocolate. I used a spoon to help cover in the chocolate. Place them on wax paper to set.

6. If more chocolate is needed, melt the second bag with the shortening. Enjoy!

7. *Makes approx 20 eggs

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Homemade Reese's Eggs | The Recipe Critic

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This is my favorite Easter treat ever. So when I found this recipe I had to try making my own. These were so easy, and in my families opinion, they tasted better! My 9 year old said he liked that they weren't oily like the ones in the package.

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This post may contain affiliate links. Please read my disclosure policy.

How to Make Apple Pie Tacos

Follow Spend With Pennies on Pinterest for more great tips, ideas and recipes!

This post may contain affiliate links. Please read my disclosure policy.

Apple Pie Tacos are such a fun twist on a classic apple pie recipe!

The shells of these tacos are made from tortillas cut with a round cookie cutter and fried crisp and dusted with cinnamon sugar. They only take about 20 seconds each to make and can be made days ahead of time.

I made a homemade filling but you can definitely use canned filling to make these quick! If you are having a party, you can keep the filling warm in a small slow cooker with the shells beside and people can fill them as they like or set a mini muffin tin upside down and cover it with a pretty cloth napkin as a holder (that is what I used in the photos above, worked perfectly!)
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Click print here ↓

New: I've added my own homemade apple pie filling recipe to the site! This easy recipe is made on the stove top and makes the equivalent of one store bought can of pie filling!

Items You'll Need For This Recipe

* round cookie cutter * flour tortillas * apple pie filling *

Apple Pie Tacos

Ingredients:

Directions:

Notes:

To serve:
More dessert recipes here

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This post may contain affiliate links. Please read my disclosure policy. Follow Spend With Pennies on Pinterest for more great tips, ideas and recipes! This post may contain affiliate links. Please read my disclosure policy. Apple Pie Tacos are such a fun twist on a classic apple pie recipe!

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Steak and Scallops with Champagne Butter Sauce

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Steak and Scallops with Champagne Butter Sauce

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Steak and Scallops with Champagne-Butter Sauce

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Learn how to make Steak and Scallops with Champagne-Butter Sauce. MyRecipes has 70,000+ tested recipes and videos to help you be a better cook

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A new "twist" on the Reuben sandwich.

Following up on my Reuben Dip from last year, I've come up with yet another new twist on the classic Reuben sandwich. In fact, this one is literally a new twist, because it's braided!

"Huh?" you say. "How do you braid a sandwich?" Well, stay with me here, because it sounds more complicated than it is:

You start with a long rectangle of pizza dough. Right down the middle, you layer on all the ingredients of the Reuben: dressing, corned beef, sauerkraut, and finally Swiss cheese. Then you cut strips along the sides and criss-cross them over the filling, so there's just a little bit of cheese peeping out. And then finally, you take the whole thing and bake it, so the cheese and the meat and the sauerkraut all heat up and blend their flavors together.

This baked Corned Beef Sauerkraut Reuben Braid really takes the Reuben to the next level. The flavors combine much more than they do in the original sandwich, and the baked, golden crust adds a whole 'nother layer of flavor on top of that.

Seriously, just try it. It's worth the effort.

Corned Beef Sauerkraut Reuben Braid
(printable recipe at bottom of post) INGREDIENTS:
1 can prepared pizza dough (such as Pillsbury dough in a tube)
1 lb. deli corned beef, sliced
5 slices Swiss cheese
½ cup sauerkraut, drained
1/4 of a cup 1000 island dressing, plus extra for dipping (about an additional 1/2 cup)
2 Tablespoons butter, melted
DIRECTIONS:
1. Preheat the oven to 350° F. Roll out the dough and with your hands, shape it into a long rectangle. Spread the 2 Tablespoons of 1000 island dressing onto the dough.

2. Lay corned beef down the center of the dough.

3. Next layer on your sauerkraut.

4. And finally top with slices of cheese. With a knife, make cuts on either side of the dough, approximately ½ inch apart from each other.

5. Starting from the top, take one strip and cross it over to the other side on a diagonal, and then cross the opposite strip of dough over the first one, also in a diagonal. Continue this patter until you reach the bottom. Carefully transfer to a baking sheet. Brush top with melted butter and bake for approximately 15 - 20 minutes or until the top is golden brown.

After removing from the oven, let rest for 5 minutes and then slice. Use about 1/2 cup of dressing as a dipping sauce.

Enjoy!!

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XO
Corey, Darryl, Big D & Little D

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Corned Beef Sauerkraut Reuben Braid - Family Fresh Meals

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A new "twist" on the Reuben sandwich. Following up on my Reuben Dip from last year, I've come up with yet another new twist on the classic Reuben sandwich. In fact, this one is literally a new twist, because it's braided! "Huh?" you say. "How do you braid a sandwich?"

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Best Ever Pecan Pie Bars are so good people offer to pay me for them. A fabulous recipe with a caramelized pecan pie set atop a shortbread crust is the absolute perfect nut bar. My family requests more of this dessert than any other every year.

Resharing this in memory of my mom... It's been 6 years and we miss her everyday...

Well, it is officially November and around here that means it's baking season!

Every Christmas I ask our families what they would like to see in the homemade gifts that we give each year. My family always says the same thing. "Lots and lots of your pecan bars."

A vanilla shortbread crust is the base for this amazing treat. 2 pounds of pecans and brown sugar guarantee that this will be a very nutty sweet treat.

Interestingly, this is an adapted version of the recipe that started it all. In the fall of 2006, after dating for nearly 10 years, Chad and I were busy preparing for our Christmas wedding.

Needless to say, holiday baking wasn't in the plans, but my mom insisted I had to make these pecan squares that she had gotten from a friend at work.

We lived 2,300 miles apart. So, I wrote down the recipe, planning to make them soon. Let me tell you; those pecan squares were amazing.

At the time I had no idea who the author was, but that one recipe would soon change my world.

It wasn't long after that I was flipping through the channels, and I landed on a woman making the same pecan square recipe that my mom gave me. I stopped, remembering how delicious they were. Her name was Ina Garten.

She had a Long Island accent and a warm laugh that reminded me of my mom. She had a way about her that drew me in. So, I watched, and I learned. A passion was ignited in me to get into the kitchen and try new things.

I started outfitting my kitchen with new tools and getting creative with my food. Before long I found my family and friends were texting me and asking for recipes for my newest creations.

We decided to put them online so everyone we knew could find them. In the summer of 2011, we published our first recipe on The Slow Roasted Italian blog.

Chad and I are just like Frick and Frack. Partners in love and life, you can't find one of us without the other, so naturally, it was family adventure as Chad saw my passion and excitement and jumped-in, camera in hand. He has an amazing knack for making my recipes looks as delicious as they taste, dontchathink?

The funny thing is, up until this point I REALLY thought I knew everything there was to know about cooking. I proudly served Chad frozen chicken fried steak and boxed mashed potatoes for our first meal together in 1998. I really thought I was the cat's meow. I would soon realize that I had so much to learn.

Speaking of simple recipes, of course our new cookbook {The Simple Kitchen - available to order now}is packed with delicious, easy recipes. The Simple Kitchen is loaded with more than 75 BRAND NEW recipes and a hand full of family favorites too.

8 chapters with a total of 82 quick and easy recipes that are bursting with flavor!!! Every recipe has a photo that will make your mouth water. It has slow cooker meals, one-pot recipes, quick dinners, simple appetizers, desserts and more!!! And we have included kitchen tips to make dinnertime less stressful.

We are so excited to share our recipes with you!!! So, don't wait. Go and grab yours today! The Simple Kitchen <-- click here to order.

How to Freeze Pecan Pie Bars

So, to surprise my family I made an entire 12x18 pan of pecan bars and shipped it to my mom for Christmas a few years ago. I told her if she wrapped them well they would keep for 6 months in the freezer.

Would you believe that shortly after New Years my baby sister called and begged me to make her some more! They were gone. So, I am shipping her a 1/4 pan. Shhh! Its a surprise.

This recipe can be 1/2'd to make a 9x13 pan and cut into 1/4's to make an 8x8 pan. I seriously recommend that you make these. You will love them.

Helpful Tips to make Best Ever Pecan Pie Bars:

The dough will be very sticky; sprinkle the dough and your hands lightly with flour.

Try chopping pecans in a food processer to make easy work of the prep or buy chopped pecans.

The pecan bars will be a little wiggly when they are done cooking, just not jiggly. They will set up as they cool.

Let the bars cool completely before cutting, I like to refrigerate overnight.

Use a sharp knife to cut the bars.

I like to use parchment paper to line the pan. When they are done cooling you can lift the bars out of the pan by the parchment and cut on a cutting board.

These bars freeze perfectly. Wrap in a gallon size freezer bag with sheets of parchment paper between the stacks of bars. They keep for up to 6 months in the freezer.

What you will need to make Best Ever Pecan Pie Bars:

12x18 Baking Pan - This is NOT the standard casserole dish. It holds 2 times as much and I use it several times a year to make huge batches of pecan bars.

9x13 Baking Pan - I love this pan for baking cakes with square edge, making pans of brownies and 1/2 recipe of these pecan bars (see the recipe notes for details).

8 x 8 Pan- Perfect square pan for 1/4 recipe of these pecan bars (see recipe notes for details).

With love from our simple kitchen to yours.

See how easy Best Ever Pecan Pie Bars are to make. Watch the video!!!

Yield: SERVES 24-36 (see notes for smaller sizes) Author: Donna Elick

Best Ever Pecan Pie Bars

The Best Ever Pecan Pie Bars are so good people offer to pay me for them. A fabulous recipe with a caramelized pecan pie set atop a shortbread crust is the absolute perfect nut bar. My family requests more of this dessert than any other every year.

prep time: 10 MINS cook time: 45 MINS total time: 55 mins

Ingredients

Instructions

notes

FOR A 9x13 pan (serves 18)

Crust

1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
6 tablespoons granulated sugar
2 large eggs
1 1/2 teaspoons pure vanilla extract
2 1/4 cups all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon kosher salt

Topping:
1/2 pound (2 sticks) unsalted butter
1/2 cup light corn syrup
1 1/2 cups light brown sugar, packed
2 tablespoons heavy cream
1 pound pecans, chopped

Follow directions above.  Watch your cooking time. Time will be decreased for smaller pan sizes.
---------------------------------------------------------------------
FOR AN 8x8 pan (serves 9)

Crust
1 1/4 sticks (10 tablespoons) unsalted butter, room temperature
3 tablespoons granulated sugar
1 large egg
3/4 teaspoon pure vanilla extract
1 cups + 2 tablespoons all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon kosher salt

Topping:
1 stick (1/2 cup) unsalted butter
1/4 cup light corn syrup
3/4 cups light brown sugar, packed
1 tablespoon heavy cream
1/2 pounds pecans, chopped

Follow directions above.  Watch your cooking time. Time will be decreased for smaller pan sizes.

Recipe adapted from Ina Garten.

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

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The Best Ever Pecan Pie Bars are so good people offer to pay me for them. A fabulous recipe with a caramelized pecan pie set atop a shortbread crust is the absolute perfect nut bar. My family requests more of this dessert than any other every year.

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Looking for an easy tamale pie recipe? This Chicken Tamale Pie is AMAZING.

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Proper Tasty - Easy Sticky Chicken Drumsticks | Facebook

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Eggplant Hasselback

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Here's what you need: eggplant, marinara sauce, tomato, fresh basil, mozzarella cheese, salt, pepper, garlic, olive oil, panko breadcrumbs, grated parmesan cheese, salt, pepper

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Get Restaurant-Style Salsa Recipe from Food Network

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Jalapeno Popper Grilled Cheese Sandwiches

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Jalapeno Popper Grilled Cheese Sandwiches

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Give your grilled cheese a major upgrade with this easy recipe for jalapeño popper grilled cheese from Delish.com.

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This sweet Southern recipe pairs perfectly with flaky biscuits and calls for just flour, sugar, cocoa powder, milk, and salt.

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Jill Bauer QVC - Yum! Homemade biscuits in a flash with... | Facebook

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Yum! Homemade biscuits in a flash with this great recipe from Blue Jean Chef!

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Jalapeno Popper Dip is my go to party appetizer. Rich cream cheese, spicy diced jalapenos and sharp cheddar are topped with crispy Panko bread crumbs and baked until warm and gooey. The result is the most incredible dip, reminiscent of the appetizer we all love so much!

MY LATEST VIDEOS

How to Make Jalapeno Popper Dip (Video)

Follow Spend With Pennies on Pinterest for more great tips, ideas and recipes!

This post may contain affiliate links. Please read my disclosure policy.

There are very few things I love more than cheese. It is, by far, my favorite food and you'll find no shortage of cheese recipes here! I also love anything with a little heat so, of course, I naturally love Jalapeno Poppers!

This easy appetizer takes the delicious flavors of Jalapeno Poppers and makes them into a totally delicious scoopable bite. Quick, easy, and totally addictive, this is the perfect party dip for any time of year and can be made up to 3 days ahead of time.

This Jalapeno Popper Dip first appeared on the blog in early 2013 and I can't even count the number of times I've made it since then! It's literally my daughter's favorite recipe on my whole site and it's the one thing that people ask me to bring to parties over and over again!

You can use fresh jalapenos or canned in this recipe. I usually use canned jalapenos because I prefer the flavor. If you'd like to use fresh jalapenos, I'd suggest roasting them first. This dip bakes until it gets warm and melty so if the jalapenos aren't pre-cooked they'll still be crunchy.

And just a note, I have successfully replaced the sour cream in this recipe with Greek yogurt several times. If you're a bacon fan, you can add about 1/4 cup crisp chopped bacon into the mixture.

To prepare this jalapeno popper dip ahead of time, combine the ingredients as directed and spread it into the dish and refrigerate. Combine the topping ingredients and place them in a separate container or sandwich bag and sprinkle them on just before baking.

We like to serve this with bagel chips, tortilla chips, crackers or bread. It's also delicious spooned into crisp wonton cups or rolled up in crescent rolls and baked.

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Holly

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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Jalapeno Popper Dip! Addictive and delicious!

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This post may contain affiliate links. Please read my disclosure policy. Jalapeno Popper Dip is my go to party appetizer. Rich cream cheese, spicy diced jalapenos and sharp cheddar are topped with crispy Panko bread crumbs and baked until warm and gooey. The result is the most incredible dip, reminiscent of the appetizer we all love so much!

# data[].attributes.attachment_link.readable_text
Best Ever Pecan Pie Bars are so good people offer to pay me for them. A fabulous recipe with a caramelized pecan pie set atop a shortbread crust is the absolute perfect nut bar. My family requests more of this dessert than any other every year.

Resharing this in memory of my mom... It's been 6 years and we miss her everyday...

Well, it is officially November and around here that means it's baking season!

Every Christmas I ask our families what they would like to see in the homemade gifts that we give each year. My family always says the same thing. "Lots and lots of your pecan bars."

A vanilla shortbread crust is the base for this amazing treat. 2 pounds of pecans and brown sugar guarantee that this will be a very nutty sweet treat.

Interestingly, this is an adapted version of the recipe that started it all. In the fall of 2006, after dating for nearly 10 years, Chad and I were busy preparing for our Christmas wedding.

Needless to say, holiday baking wasn't in the plans, but my mom insisted I had to make these pecan squares that she had gotten from a friend at work.

We lived 2,300 miles apart. So, I wrote down the recipe, planning to make them soon. Let me tell you; those pecan squares were amazing.

At the time I had no idea who the author was, but that one recipe would soon change my world.

It wasn't long after that I was flipping through the channels, and I landed on a woman making the same pecan square recipe that my mom gave me. I stopped, remembering how delicious they were. Her name was Ina Garten.

She had a Long Island accent and a warm laugh that reminded me of my mom. She had a way about her that drew me in. So, I watched, and I learned. A passion was ignited in me to get into the kitchen and try new things.

I started outfitting my kitchen with new tools and getting creative with my food. Before long I found my family and friends were texting me and asking for recipes for my newest creations.

We decided to put them online so everyone we knew could find them. In the summer of 2011, we published our first recipe on The Slow Roasted Italian blog.

Chad and I are just like Frick and Frack. Partners in love and life, you can't find one of us without the other, so naturally, it was family adventure as Chad saw my passion and excitement and jumped-in, camera in hand. He has an amazing knack for making my recipes looks as delicious as they taste, dontchathink?

The funny thing is, up until this point I REALLY thought I knew everything there was to know about cooking. I proudly served Chad frozen chicken fried steak and boxed mashed potatoes for our first meal together in 1998. I really thought I was the cat's meow. I would soon realize that I had so much to learn.

Speaking of simple recipes, of course our new cookbook {The Simple Kitchen - available to order now}is packed with delicious, easy recipes. The Simple Kitchen is loaded with more than 75 BRAND NEW recipes and a hand full of family favorites too.

8 chapters with a total of 82 quick and easy recipes that are bursting with flavor!!! Every recipe has a photo that will make your mouth water. It has slow cooker meals, one-pot recipes, quick dinners, simple appetizers, desserts and more!!! And we have included kitchen tips to make dinnertime less stressful.

We are so excited to share our recipes with you!!! So, don't wait. Go and grab yours today! The Simple Kitchen <-- click here to order.

How to Freeze Pecan Pie Bars

So, to surprise my family I made an entire 12x18 pan of pecan bars and shipped it to my mom for Christmas a few years ago. I told her if she wrapped them well they would keep for 6 months in the freezer.

Would you believe that shortly after New Years my baby sister called and begged me to make her some more! They were gone. So, I am shipping her a 1/4 pan. Shhh! Its a surprise.

This recipe can be 1/2'd to make a 9x13 pan and cut into 1/4's to make an 8x8 pan. I seriously recommend that you make these. You will love them.

Helpful Tips to make Best Ever Pecan Pie Bars:

The dough will be very sticky; sprinkle the dough and your hands lightly with flour.

Try chopping pecans in a food processer to make easy work of the prep or buy chopped pecans.

The pecan bars will be a little wiggly when they are done cooking, just not jiggly. They will set up as they cool.

Let the bars cool completely before cutting, I like to refrigerate overnight.

Use a sharp knife to cut the bars.

I like to use parchment paper to line the pan. When they are done cooling you can lift the bars out of the pan by the parchment and cut on a cutting board.

These bars freeze perfectly. Wrap in a gallon size freezer bag with sheets of parchment paper between the stacks of bars. They keep for up to 6 months in the freezer.

What you will need to make Best Ever Pecan Pie Bars:

12x18 Baking Pan - This is NOT the standard casserole dish. It holds 2 times as much and I use it several times a year to make huge batches of pecan bars.

9x13 Baking Pan - I love this pan for baking cakes with square edge, making pans of brownies and 1/2 recipe of these pecan bars (see the recipe notes for details).

8 x 8 Pan- Perfect square pan for 1/4 recipe of these pecan bars (see recipe notes for details).

With love from our simple kitchen to yours.

See how easy Best Ever Pecan Pie Bars are to make. Watch the video!!!

Yield: SERVES 24-36 (see notes for smaller sizes) Author: Donna Elick

Best Ever Pecan Pie Bars

The Best Ever Pecan Pie Bars are so good people offer to pay me for them. A fabulous recipe with a caramelized pecan pie set atop a shortbread crust is the absolute perfect nut bar. My family requests more of this dessert than any other every year.

prep time: 10 MINS cook time: 45 MINS total time: 55 mins

Ingredients

Instructions

notes

FOR A 9x13 pan (serves 18)

Crust

1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
6 tablespoons granulated sugar
2 large eggs
1 1/2 teaspoons pure vanilla extract
2 1/4 cups all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon kosher salt

Topping:
1/2 pound (2 sticks) unsalted butter
1/2 cup light corn syrup
1 1/2 cups light brown sugar, packed
2 tablespoons heavy cream
1 pound pecans, chopped

Follow directions above.  Watch your cooking time. Time will be decreased for smaller pan sizes.
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FOR AN 8x8 pan (serves 9)

Crust
1 1/4 sticks (10 tablespoons) unsalted butter, room temperature
3 tablespoons granulated sugar
1 large egg
3/4 teaspoon pure vanilla extract
1 cups + 2 tablespoons all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon kosher salt

Topping:
1 stick (1/2 cup) unsalted butter
1/4 cup light corn syrup
3/4 cups light brown sugar, packed
1 tablespoon heavy cream
1/2 pounds pecans, chopped

Follow directions above.  Watch your cooking time. Time will be decreased for smaller pan sizes.

Recipe adapted from Ina Garten.

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

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The Best Ever Pecan Pie Bars are so good people offer to pay me for them. A fabulous recipe with a caramelized pecan pie set atop a shortbread crust is the absolute perfect nut bar. My family requests more of this dessert than any other every year.

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Incredible Cheesy Parmesan Oven-Fried Chicken!

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Incredible Cheesy Parmesan Oven-Fried Chicken!

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Parchment-Baked Chicken 4 Ways

Serves 1
TOMATO PESTO CHICKEN
INGREDIENTS
12x18 inches parchment paper or aluminium foil

1 chicken breast

5 ounces asparagus

1 roma tomato, sliced

2 tablespoons pesto

1 tablespoon olive oil

Salt, to taste

Pepper, to taste

PREPARATION
1. Preheat oven to 400°F/200°C.

2. Fold the parchment paper in half, then open up.

3. Cut the ends of the asparagus and lay them on one half of the parchment paper.

4. Drizzle on oil and sprinkle on salt and pepper.

5. Lay the chicken on the asparagus, season with salt and pepper, and spread on the pesto. Top with tomato slices.

6. Fold the parchment paper over the chicken, and cinch the paper together by folding it over itself along the edges.

7. Bake for 25-30 minutes or until internal temperature of chicken reaches 165˚F/75˚C.

8. Enjoy!

BARBEQUE
INGREDIENTS
Parchment paper or aluminium foil, 12x18 inches

1 chicken breast

1 small potato, sliced

1/4 onion, sliced

3 tablespoons barbecue sauce

1 tablespoon olive oil

Salt, to taste

Pepper, to taste

PREPARATION
1. Preheat oven to 400°F/200°C.

2. Fold the parchment paper in half, then open up

3. Quarter the potatoes and thinly slice the onion.

3. On one half, lay down the cut potatoes, drizzle on oil and sprinkle on salt & pepper.

4. Lay the chicken on the potatoes, season with salt and pepper and spread on the barbecue sauce. Top with sliced onions.

5. Fold the parchment paper over the chicken, and cinch the paper together by folding it over itself along the edges.

6. Bake for 25-30 minutes or until internal temperature of chicken reaches 165˚F/75˚C.

7. Enjoy!

GARLIC PARMESAN CHICKEN
INGREDIENTS
Parchment paper or aluminium foil, 12x18 inches

1 chicken breast

1/2 zucchini, sliced

1 clove garlic, minced

2 tablespoons butter

2 tablespoons parmesan

Salt, to taste

Pepper, to taste

PREPARATION
1. Preheat oven to 400°F/200°C.

2. Fold the parchment paper in half, then open up.

3. Slice the zucchini into rounds and lay them on one half of the parchment paper.

4. Mix the minced garlic and butter in a small bowl and spoon half of the garlic butter on top of the zucchini. Sprinkle with salt and pepper.

5. Lay the chicken on the zucchini, season with salt and pepper and spoon on the rest of the garlic butter. Top with parmesan.

6. Fold the parchment paper over the chicken, and cinch the paper together by folding it over itself along the edges.

7. Bake for 25-30 minutes or until internal temperature of chicken reaches 165˚F/75˚C.

8. Enjoy!

FAJITA CHICKEN
INGREDIENTS
Parchment paper or aluminium foil, 12x18 inches

1 chicken breast

1/2 red pepper, sliced

1/2 yellow pepper sliced

1/4 red onion, sliced

3 tablespoons salsa

1 tablespoon Mexican cheese blend

1 tablespoon olive oil

Salt, to taste

Pepper, to taste

PREPARATION
1. Preheat oven to 400°F/200°C.

2. Fold the parchment paper in half, then open up.

3. Thinly Slice the peppers and onion and lay them on one half of the parchment paper.

4. Drizzle on oil and sprinkle on salt & pepper.

5. Lay the chicken on the peppers, season with salt and pepper, and spoon on salsa. Top with cheese.

6. Fold the parchment paper over the chicken, and cinch the paper together by folding it over itself along the edges.

7. Bake for 25-30 minutes or until internal temperature of chicken reaches 165˚F/75˚C.

8. Enjoy!

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Serves 1 TOMATO PESTO CHICKEN INGREDIENTS 12x18 inches parchment paper or aluminium foil 1 chicken breast 5 ounces asparagus 1 roma tomato, sliced 2 tablespoons pesto 1 tablespoon olive oil Salt, to taste Pepper, to taste PREPARATION 1. Preheat oven to 400°F/200°C. 2. Fold the parchment paper in half, then open up.

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This Crockpot Candy recipe comes from my best friend and her mother. They make it every Christmas and every Christmas I beg her to bring me some every time I see her. I honestly had no idea it was so easy.

It's 4 ingredients, the slow cooker does everything for you, and it's delicious. The husband asked if I had put crack in it because he can't seem to stop eating it. And I'm not gonna lie, I can't either! It is seriously addictive. I crave it all year long.

The recipe only calls for peanuts but my friend usually does a mixture of peanuts and pecans. I stuck with only peanuts out of cheapness but the pecans are really good in it. Also, I halved the batch and got a ton (as you can see from the picture below) so if you make a full batch, be ready to eat a lot of peanuts!

(PS. Almond bark is found in the baking aisle of your grocery store, close to all the baking chocolates. Or you can order it online.)

Comments

comments

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This Crockpot Candy recipe comes from my best friend and her mother. They make it every Christmas and every Christmas I beg her to bring me some every time I see her. I honestly had no idea it was so easy. It's 4 ingredients, the slow cooker does everything for you, and it's delicious.

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Tastemade - Dark Chocolate Coconut Bites w/ Sea Salt... | Facebook

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Dark Chocolate Coconut Bites w/ Sea Salt *Recipe in the comments!

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By Nate

Fall has seem to come like a thief in the night, stealing our Indian summer and replacing it with more familiar November temperatures. I think once we reach Halloween the Holiday festivities never seem to stop. It truly is a remarkable time of year, my favorite really. We get to spend more time with family, and what do families do when they get together? They eat.

Everyone has a favorite dish they want to make on those holidays. But what about the other days? What do you do in the days leading up to the holidays? What do you do for appetizers while you are waiting for that special meal to be complete? I sometimes think that these eating times fall by the wayside, they become an after thought and we don't put as much thought into them. This year I wanted to make something that was easy, but also very tasty. One thing I don't like is always being in the kitchen away from everyone. I want to participate in the conversations too. I plan ahead for days for the get-togethers so that I can also have some time with my visiting family.

We tend to like more savory appetizers. So when I trying to think of recipes to make I naturally gravitate to more savory items that will tide us over until the meal is done. We usually eat dinner, so I want something that will serve as lunch, and be a crowd pleaser. Shew, that is a tall order, it has to be easy to make, and be delicious! I headed to Sam's Club to see what I could come up with.

While getting the items I needed on my list, I came to the deli cooler and saw NatureRaised Farms® Ham. NatureRaised Farms Ham has no antibiotics, and no added hormones or growth promotants. I was honestly shocked to see a product like this at Sam's Club. I grabbed the bulk package and went to check out.

I knew I wanted to make Hot Ham and Cheese Rolls. These are super simple to make and they always please a crowd. Plus I can feel good knowing that the ham I am giving my family is the best quality I can get. With just a few ingredients I can whip up a lunch treat that will spur conversation and satisfy empty tummies.

I was very impressed with the overall flavor of Nature Raised Farms ® ham. I like the texture and the thickness of the slices and this will be a product that I will continue to buy.

Here is how I made the Hot Ham and Cheese Rolls

Click here to see if your local Sam's Club carries NatureRaised Farms® Uncured Ham.

Also, we are adding a little holiday cheer and giving away a $50 gift card to Sam's Club. Enter here a Rafflecopter giveaway for a chance to win.

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Hot Ham and Cheese Rolls Yum! Easy, Holiday Goodie

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By Nate Fall has seem to come like a thief in the night, stealing our Indian summer and replacing it with more familiar November temperatures. I think once we reach Halloween the Holiday festivities never seem to stop. It truly is a remarkable time of year, my favorite really.

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Slow Cooker Sweet Potato Casserole w/ Marshmallows

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Slow Cooker Sweet Potato Casserole w/ Marshmallows

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That ooey gooey marshmallow topping!!!! All made in a crockpot. So easy without taking any oven space. Double win!
Thanksgiving is in T-minus 48 hours.

MY OTHER RECIPES

Ummmmm, so how did we get here so quickly?

I thought we had another week or so.

And I'm not a last minute planner. At all.

I make lists.

Lots of them.

Months in advance, really.

Except this Thanksgiving really crept up on me.

Thank goodness I have this slow cooker though.

Between the scalloped potatoes and creamed spinach, I may not have to use the oven at all.

Plus, the marshmallows.

You always need marshmallows for Thanksgiving.

There's no argument here.

You just do.

Now they will melt beautifully in the slow cooker from the residual heat.

BUT!

You know. I always love to pop this under a broiler for color.

Or a blow torch.

You pick.

Slow Cooker Sweet Potato Casserole

Ingredients:

Directions:

Calories 282.3 Calories from Fat 51.3

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Slow Cooker Sweet Potato Casserole - Damn Delicious

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That ooey gooey marshmallow topping!!!! All made in a crockpot. So easy without taking any oven space. Double win! Thanksgiving is in T-minus 48 hours. MY OTHER RECIPES Ummmmm, so how did we get here so quickly? I thought we had another week or so. And I'm not a last minute planner.

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Tasty - Easy Slow Cooker Peach Cobbler | Facebook

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Balsamic Glazed Chicken with Rosemary Roasted Potatoes

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Balsamic Glazed Chicken with Rosemary Roasted Potatoes

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This sweet, tangy chicken is the perfect weeknight dinner.
BUY THIS SKILLET: Le Creuset Cast-Iron 12" Skillet, $200; amazon.com.
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1. Preheat oven to 425°. In a large bowl, combine balsamic, honey, mustard, and garlic and season with salt and pepper. Whisk until combined. Add chicken thighs and toss until fully coated, then transfer to the fridge to marinate, at least 20 minutes and up to 1 hour.

2. Meanwhile, prep potatoes: In a medium bowl, add potatoes and rosemary and season with salt and pepper. Add 1 tablespoon olive oil and toss until combined. Set aside.

3. In a large skillet over medium-high heat, heat remaining tablespoon oil. Add chicken and marinade and sear, skin side down, 2 minutes, then flip and sear 2 minutes more. Add potatoes to skillet, nestling them between chicken, and top with rosemary sprigs.

4. Transfer to the oven and bake until potatoes are tender and chicken is cooked through, 20 minutes. (If potatoes need longer to cook, transfer chicken to a cutting board to rest and continue cooking until tender.)

5. Serve chicken and potatoes with pan drippings.

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This sweet, tangy chicken is the perfect weeknight dinner. BUY THIS SKILLET: Le Creuset Cast-Iron 12" Skillet, $200; amazon.com. Advertisement - Continue Reading Below Preheat oven to 425°. In a large bowl, combine balsamic, honey, mustard, and garlic and season with salt and pepper. Whisk until combined.

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Green beans are wrapped in bacon and baked with butter, brown sugar and just a hint of garlic salt.

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This pie combines the ingredients everyone loves in its classic cake cousin. It's so silky and smooth, you won't be able to put your fork down. -Anna Jones, Coppell, Texas

Total Time

Prep: 50 min. + chilling Bake: 35 min. + chilling

Ingredients

1-1/4 cups all-purpose flour

1/4 teaspoon salt

6 tablespoons cold lard

3 to 4 tablespoons ice water

FILLING:

4 ounces German sweet chocolate, chopped

2 ounces unsweetened chocolate, chopped

1 can (14 ounces) sweetened condensed milk

4 large egg yolks

1 teaspoon vanilla extract

1 cup chopped pecans

TOPPING:

1/2 cup packed brown sugar

1/2 cup heavy whipping cream

1/4 cup butter, cubed

2 large egg yolks

1 cup sweetened shredded coconut

1 teaspoon vanilla extract

1/4 cup chopped pecans

Directions

In a small bowl, mix flour and salt; cut in lard until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic. Refrigerate 30 minutes or overnight.

Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice.

Bake 11-13 minutes or until bottom is lightly browned. Remove foil and weights; bake 6-8 minutes longer or until light brown. Cool on a wire rack. Reduce oven setting to 350°.

In a microwave, melt chocolates in a large bowl; stir until smooth. Cool slightly. Whisk in milk, egg yolks and vanilla; stir in pecans. Pour into crust. Bake 16-19 minutes or until set. Cool 1 hour on a wire rack.

Meanwhile, in a small heavy saucepan, combine brown sugar, cream and butter. Bring to a boil over medium heat, stirring to dissolve sugar. Remove from heat.

In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Cook 2-3 minutes or until mixture thickens and a thermometer reads 160°, stirring constantly. Remove from heat. Stir in coconut and vanilla; cool 10 minutes.

Pour over filling; sprinkle with pecans. Refrigerate 4 hours or until cold.

Test Kitchen Tips

Use any single-crust pie pastry your heart desires, including pre-made if you're short on time.

Hold the scrambled eggs, please! To achieve a silky smooth filling and topping, heat the egg yolks slowly and gently.

Nutrition Facts

1 piece: 801 calories, 54g fat (24g saturated fat), 215mg cholesterol, 227mg sodium, 75g carbohydrate (53g sugars, 5g fiber), 12g protein.

Originally published as German Chocolate Pie in Taste of Home December 2013

RECOMMENDED VIDEO

Follow along as we show you how to make these fantastic recipes from our archive.

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This pie combines the ingredients everyone loves in its classic cake cousin. It's so silky and smooth, you won't be able to put your fork down. -Anna Jones, Coppell, Texas Total Time Prep: 50 min. + chilling Bake: 35 min.

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A new twist on a classic dessert. The secret: instant vanilla pudding mix.

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1. Preheat oven to 350 degrees F. Butter a 9-x-13" pan and sprinkle with flour.

2. Prepare cake mix according to box instructions. Pour into prepared baking dish and bake until a toothpick inserted in the middle of the cake comes out clean, about 25 minutes. Cool the cake completely.

3. When the cake is cool, poke big holes across entire surface of the cake using the rounded end of the wooden spoon. Combine pudding mix and milk in a medium bowl and whisk until the mixture just begins to thicken. Pour over the cake and spread with a spatula to make sure the pudding pours into the holes. Cover and refrigerate for 2 hours.

4. After the cake has been refrigerated for 2 hours, make the ganache. Put chocolate chips in a medium glass bowl and set aside. Meanwhile, bring heavy cream to a simmer in a small saucepan. When bubbles start to break the surface, pour the hot cream over the chocolate chips and whisk until the mixture is smooth. Pour the ganache over the pudding layer of the cake and serve.

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A new twist on a classic dessert. The secret: instant vanilla pudding mix. Advertisement - Continue Reading Below Preheat oven to 350 degrees F. Butter a 9-x-13" pan and sprinkle with flour. Prepare cake mix according to box instructions.

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I love this recipe because it makes me look like an expert candy maker...it's so easy! This candy graces our table from Thanksgiving through the New Year. -Janice Sage, Garretson, South Dakota

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I love this recipe because it makes me look like an expert candy maker...it's so easy! This candy graces our table from Thanksgiving through the New Year. -Janice Sage, Garretson, South Dakota

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NEW!! THIS is your holiday pie right here: Oreo crust, salted caramel, pecans, and look at that THICK ganache layer!! Also, it's no bake, save the oven for the sides. http://www.crazyforcrust.com/2016/11/salted-caramel-pecan-chocolate-pie/

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Pumpkin Crunch Cake is brimming with fall flavors. Top each slice with a dollop of whipped cream and chopped pecans to create the perfect pumpkin dessert. This is post is sponsored recipe development on behalf of Fisher Nuts. Thank you for continuing to support the brands that make My Baking Addiction possible.
If you happen to follow me on Instagram, you are probably aware that I just returned home from a culinary conference in Jamaica.

While I loved spending time with some of my favorite people on Earth and making new friends, it was hot.

Like glistening in the sun, potentially soaking through your clothes, the minute you walk out the door hot. So when I hopped off the plane and was greeted with 52 degrees of crisp fall weather, I was pretty excited for a few reasons.

Namely boots, pumpkin and not having to shower three times a day. It's the little things.

Growing up, Pumpkin Crunch Cake was a dessert staple at my Nana's house. Not only is it super simple to make, it's also incredibly delicious.

With just a handful of ingredients and minimal effort, you can create a rich, flavorful pumpkin dessert that's perfect for Thanksgiving, or just a random Thursday night.

Sometimes Nana would leave out the pecans, but not me. There's just something about them, especially when combined with pumpkin and warm spices, that I can't skip.

You might think I'm crazy, but I actually love this cake year-round. Thanks to canned pumpkin, it's something you really can whip up whenever the mood strikes, be it April or October.

There's no shame in reveling in pumpkin and pecans when the temperature is above 55°F.

Nana always made this cake with a mix, and I have to tell you, cake mixes have come a long way since I was a little kid baking in Nana's kitchen, and I love the fact that I find mixes without all the artificial stuff.

And I especially love using Fisher Nuts in this recipe because they're preservative-free. Nothing in the bag but the nuts as they came off the tree. That's something this dessert lover can get behind.

Originally this post mentioned a contest that featured a prize from Fisher Nuts.

One lucky winner received a trip for two to New York City, $500 spending money and a meet-and-greet with Food Network Chef Alex Guarnaschelli at her restaurant, Butter.

Let me tell you, that was one awesome contest, and I hope they do something similar this year. My friend Amber ate at Butter a couple of times before she decamped from Northern New Jersey to Texas, and it was one of her favorites.

She still raves about this crazy Brussels Sprouts bruschetta she had with house made ricotta. Sounds amazing, right? And just think, a family recipe got someone there.

For more fall baking inspiration, be sure to check out these Pumpkin Cheesecakes with Salted Caramel Sauce and Caramel Pecan Bars.

Pumpkin Crunch Cake

Ingredients:

Directions:

Follow Jamie on Instagram. We love to see what you're baking from MBA! Be sure to tag @jamiemba and use the hashtag #mbarecipes!

This post may contain affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

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Pumpkin Crunch Cake | My Baking Addiction

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Pumpkin Crunch Cake is brimming with fall flavors. Top each slice with a dollop of whipped cream and chopped pecans to create the perfect pumpkin dessert. This is post is sponsored recipe development on behalf of Fisher Nuts. Thank you for continuing to support the brands that make My Baking Addiction possible.

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Bringing you the best stories from all around the world.

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Looking for an easy apple dessert idea? This Samoa Apple Slices Recipe from Delish.com is the best.

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1 box Uncle Ben's Long Grain Wild Rice (original recipe)
1 can cream of mushroom soup
1 can cream of celery soup
1 can water
(You can add another can of water for moister rice.)
Chicken breasts or tenders
How to make it :
In a greased 9 x 13 pan, mix the box of rice, cans of celery and mushroom soup and
one can of water. I always add the extra can of water because I like moist rice.
Arrange the raw chicken on top of the rice mixture....
Cover and seal with foil......
Bake at 350 degrees for 2 1/2 hours and "Don't Peek!"
Your house will smell amazing!

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1 box Uncle Ben's Long Grain Wild Rice (original recipe) 1 can cream of mushroom soup 1 can cream of celery soup 1 can water (You can add another can of water for moister rice.) Chicken breasts or tenders How

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Key Lime Pound Cake with Key Lime Cream Cheese Icing...omg!

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Next week is my older sister Cynthia's birthday. She was my first friend, my first confidante and my first co-conspirator. She loved tennis and french, classical music and fashion. She was the best big sister. She watched out for me and was always there for me especially when I went through my "wild" stage.

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Thank you all for continuing to join me on my crazy and delicious dill pickle adventure. You know, the journey where I make dill pickle stuff, like this Dill Pickle Dip and we eat and talk about it like old friends. Yes, our relationship is so complicated. See this recipe MADE ON VIDEO HERE.

My ObsessionDill pickles are truly an obsession of mine and I love that I have been able to take you all on this mouth-puckering, sour ride. Some of you have come along easily, skipping and smiling with me the whole way.

Others ( you know who you are), have done a little kicking and screaming and bad behavior kind of stuff. In the end you were willing to try all things pickle and found yourselves deliciously surprised. And now you too are lovers of my Dill Pickle Soup and Dill Pickle Bacon Bloody Mary as you should be.

Obviously, those of who do not enjoy dill pickles, will not be fans of this recipe. It is for pickle lovers!! An exclusive really. Dill pickle lovers unite!! Are you with me??

Do you see all the little bits of pickle in there? It makes my mouth water just looking at them. We love dipping into this dip with thin pretzels and shoving the dip into our mouths. Yes shoving. Sorry for the visual, but it's true, we like to shove it. Oh, carrots are good for dipping too. But pretzels...yay!

And you know what else? Serve this as a relish or a tartar sauce next to salmon. Oh my gosh, you will be so happy you did. It's somehow the most delicious combination of all times.

Chop your pickles into little bits like you see here. You could even go finer. I'll leave it up to you to decide on the texture you want to experience. It's your mouth!

Enjoy every bite. Every. Single. One. It will be your new go-to appetizer. Smother it on toast too...I mean why wouldn't you?

Don't wait for game day or some silly occasion to make this...just do it....soon! Bring it to your next gathering, but I would make a double batch.

Ummm..want a bite?

This will be your new, favorite, go-to appetizer.....pinkie swear.

Can't get enough pickles? Try our:
Dill Pickle and Hot Pastrami Pizza
Dill Pickle Popcorn
Fried Pickles
Antipasto and Cheddar-Pickle Skewers
The Best Dill Pickle Sandwich
Dill Pickle Butter
Dill Pickle Soup
12 Mouth-puckering-Dill Pickle Recipes

One year ago I made this Melty Ham, Brie and Peach Grilled Cheese and my family almost keeled over in a delicious coma. Three years ago this unreal Zucchini-Shallot Roasted Red Pepper Pie came out of my oven and I've made it a hundred times since. Five Years Ago thisChocolate Mint Fondue graced my dessert table for the first time. Get these recipes on your table soon. They are all super popular!

And while this Dill Pickle Dip is so delicious, there are so many great dip recipes out there to try. I mean, who wouldn't want to try their hand at making Hissy Fit Dip for the name alone. Sloppy Joe Dip doesn't sound like a bad idea either. And I'm kind of waiting for the right moment to make this Slow Cooker Spicy Bacon Corn Dip because I know I'm going to eat it all myself. And who else's mouth is watering at the thought of this King Ranch Chicken Dip? I know mine is.

Print Recipe

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Thank you all for continuing to join me on my crazy and delicious dill pickle adventure. You know, the journey where I make dill pickle stuff, like this Dill Pickle Dip and we eat and talk about it like old friends. Yes, our relationship is so complicated.

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Four-Cheese Stuffed Shells Are The Creamiest, Cheesiest Shells We've Ever Made

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Looking for a cheesy stuffed shells recipe? These Four-Cheese Stuffed Shells from Delish.com are the bomb.

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4 adorable and festive Halloween Oreo Balls - monsters, pumpkins, bats, and mummies; each made with 5 ingredients or less!

I've kept the text brief on this one to basically include the ingredients and where I've found them. Please note that each recipe is for making an entire batch of ONE type of truffle. If you want to make all four or an assortment then you'll want to make a regular batch of the oreo truffles and then scale down the decoration parts to exactly how many of each oreo truffle you want. The quantity of truffles you get of course depends on the size you roll them out.

First up, MONSTER TRUFFLES. These ended up being my favorite, so they get written about first in the line-up ☺️

Monsters, Inc. is one of my all-time favorite movies and these little guys definitely remind me of a monster you'd see from that movie! One big eye and some sprinkles on top - these couldn't be easier to make! I've found the large edible eyes at different grocery stores (usually with cake decorating, sprinkles, or general baking aisle). The candy melts and sprinkles are hit or miss at grocery stores, but I've always had luck finding them at crafting stores. Also if you are local to SLC area, you can grab the sprinkles for a great deal at Orson Gygi which is one of my favorite places in SLC to find decorating supplies. They've got sprinkles of every color you could imagine.

In case you can't find the ingredients in the store, or prefer the convenience of shopping online, here are links to the ingredients I used:

Next up, PUMPKIN TRUFFLES. When I first was thinking about doing a post of Halloween truffles, I came up with 8 different ideas. I sent all 8 ideas in a text message to my sisters and had them vote for their top 4. The only one that got all 4 votes was a pumpkin! It definitely surprised me, but they did end up cute so I'm glad they made the cut. 😉

These little guys have pretty standard ingredients that aren't too hard to find. Pretzels, M&M's, and orange candy melts. Especially since it's Halloween time, I've seen orange melts at lots of different grocery stores. But, just in case you can't find the orange melts in the store, or prefer the convenience of shopping online, here is an Amazon link for them:

Third, BAT TRUFFLES.

These little guys again, have pretty standard ingredients that aren't too hard to find. In fact, these should be the easiest 🙂 Regular milk chocolate (or dark or semi-sweet - whatever you like best!) and more oreos for the wings! I suggest using the thin oreos since they hold up better, but if you don't want to buy two different kinds of oreos, the regular will work okay.

Again, in case you can't find the edible eyes in the store, or prefer the convenience of shopping online, here is an Amazon link for them:

Last, but definitely not least, MUMMY TRUFFLES. The idea of mummies to me is super creepy, but they are one of my favorites to make into food. (See here: mummy bark and mummy milanos) These truffles get drenched in white chocolate and then you let them completely dry. After they are dry is when you'll pipe on extra white chocolate to give the "bandages" more of a defined look. I also like to pipe a little bit of chocolate over the eyes to make them seem more encased in the "mummy".

Again, in case you can't find the edible eyes in the store, or prefer the convenience of shopping online, here is an Amazon link for them: Alternatively, you could use 2 mini chocolate chips put in upside down into the truffle!

Aaaaaand, bonus: one last truffle that I shared with you all last year: SPIDER OREO TRUFFLES. (<-click the link for details on this guy)
More Halloween Fun: Mummy Milanos Easy, cute, festive, and fun-to-make Halloween treats - each with four ingredients or less. Monster eyeballs, witches hats, witches brooms, and bat bites. Brownie Batter Mummy Bark Some of the links above are affiliate links which means if you were to buy through that link, I would receive a small commission at no extra cost to you! Thanks for supporting Chelsea's Messy Apron ?

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5-Ingredient Halloween Oreo Truffles | Chelsea's Messy Apron

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I've kept the text brief on this one to basically include the ingredients and where I've found them. Please note that each recipe is for making an entire batch of ONE type of truffle.

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NO-BAKE Cheesecake Bites! Everything you love about Cheesecake in a delicious bite-sized treat. Full recipe here: http://www.centercutcook.com/no-bake-cheesecake-bites/

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Cheesy Sausage Breakfast Grits Get the recipe: http://www.foodtv.com/52mps.

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Looking for an easy gluten free pizza? These Cauliflower Pizza Bites from Delish.com are amazing.

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This Pin was discovered by BuzzFeed. Discover (and save!) your own Pins on Pinterest.

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Pioneer Woman

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Healthy Unstuffed Cabbage Rolls Recipe

There are tons of healthy unstuffed cabbage rolls recipes out there, but I ended up making mine with a bit more spice to bring it to a whole new level. Not only that but I am trying to eat more of the super foods like cabbage. In fact, I was just reading on Wiki that studies show cabbage has protective effects against colon cancer amongst many other diseases. Cabbage is also an excellent source of vitamin C, vitamin K, dietary fiber, vitamin B6 and folate. So you may as well make an awesome recipe with something that is really good for you right?!

There are few "healthy" recipes that the whole family agrees upon but this is one they all like. If you don't like spice, I suggest not adding the crushed red pepper. It's not too spicy but the kids will notice it.

UPDATE: This recipe has been extremely popular and lots of readers have commented on different spices they have used to make it even better. Here are some suggestions I've received:

add a little brown sugar, celery seed with some crushed red pepper

Add 1 Tbs of Worcestershire sauce ..... I PROMSE its make the whole dish

I always make a huge batch of this dish because it gets devoured in no time. My Cuisinart 6 quart pot is the best!!

If you've tried a new spice variation leave a comment below! I would love to hear about it.

Feel free to Pin It for later here:

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Healthy Unstuffed Cabbage Rolls Recipe - iSaveA2Z.com

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Healthy Unstuffed Cabbage Rolls Recipe There are tons of healthy unstuffed cabbage rolls recipes out there, but I ended up making mine with a bit more spice to bring it to a whole new level. Not only that but I am trying to eat more of the super foods like cabbage.

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Copycat Panera Strawberry Poppyseed & Chicken Salad Recipe Peach Crisp

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Crock Pot Chicken Taco Chili - one of my most POPULAR slow cooker recipes now on video! If you're in the path of the Winter Storm Jonas, stay warm with this chili. #WinterStormJonas Calories: 209 * Weight Watcher Smart Points: 5 (per cup) http://www.skinnytaste.com/2008/11/crock-pot-chicken-taco-chili-4-pts.html

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Mississippi Mud Cake FULL RECIPE: http://bit.ly/29WrZyf

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Deutsch Slow Cooker Parmesan Honey Pork Roast

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Slow Cooker Parmesan Honey Pork Roast LIKE Food Please for more delicious videos!!!!

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Can sub canned chiles

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The Pioneer Woman - Ree Drummond - Timeline | Facebook

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Lazy Chiles Rellenos! (If you want to make them extra lazy...use canned chilies.) Great for breakfast, lunch, or dinner!

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Well, the school year grind has officially begun. No more sleeping past the crack of dawn. No more leisurely, schedule-free days. No more making lunches at, you know, lunchtime. And no more waiting until five minutes before 5:00 p.m. to start thinking about dinner. Because the cold hard truth is that if I don't have an organized meal plan during the school year, odds are higher than average that I'll be serving last-minute frozen pizza for supper.

For me, however, meal planning is not a set-in-stone process. Rather, when I'm composing my grocery list, I write down a selection of dinners that I'd like to make over the next couple of weeks and buy the ingredients accordingly. But I'm not all, "We're going to have meatloaf on Monday, and tacos on Tuesday..." because at the last minute, Monday might end up being a day that we have lots of leftovers from the weekend to eat up, and our schedule on Tuesday might require a crock pot meal.

Instead, I make a loose plan to cook something like this 30-Minute Skillet Lasagna one upcoming evening when I have - you guessed it! - around 30 minutes to prep dinner. And boy is my family excited when that golden opportunity comes along!

So if you've never made it, Skillet Lasagna boasts all of the flavor and cheesy goodness of regular lasagna without all of the layering and the lengthy baking time. Instead, you combine the ingredients in a skillet and quickly cook them using a method that can only be described as Hamburger Helper-esque. The difference is that there are no artificial ingredients here! Just ground beef, tomato sauce, herbs and spices, pasta, and plenty of cheese (mozzarella, ricotta, and Parmesan). Now tell me...who could argue with that?!

Not only is this stovetop lasagna a perfect meal for busy weeknights, but it's so tasty (and yummy-looking) that you could happily serve it to dinner guests. It also makes a great, quick and easy, yet universally appealing meal to deliver to a friend, neighbor, or family member.

Now before we get to the recipe, I have to be totally honest about something. It might take you slightly longer than 30 minutes to make this lasagna from start to finish. But 37 1/2-Minute Skillet Lasagna doesn't have quite the same ring to it, does it? So if you like to hand grate your cheese and prefer your pasta on the tender side rather than al dente, it is totally acceptable to go a bit over the half-hour mark. Even if you do, I think you'll find that this recipe is still quick, still easy, and still sooooo worth the minimal effort for maximum deliciousness!

So what type of meals do you rely on when life and schedules get crazy? If I'm not utilizing my slow cooker during the week, whatever I'm making for dinner pretty much needs to take 30 minutes or less. As a result, this yummy Skillet Lasagna is often-requested at our house...and I'm always happy to oblige, because not only is it effortless to make, but I'm quite adept at scarfing it down myself. 😉

30-Minute Skillet Lasagna

Savory, cheesy lasagna cooks up in a skillet in 30 minutes in this easy, delicious, stovetop variation!

Ingredients

1 (28 oz.) can petite diced tomatoes

Water

1 (8 oz.) can tomato sauce

2 tablespoons sugar

1 tablespoon extra-virgin olive oil

5 cloves garlic, minced

1/4 teaspoon red pepper flakes

1 pound ground beef

Garlic salt and freshly ground black pepper

5 tablespoons chopped fresh Italian herbs (such as basil, oregano, thyme, parsley), divided

8 ounces bow-tie pasta (farfalle)

1 cup shredded mozzarella

1/2 cup plus 2 tablespoons grated Parmesan cheese

1 cup ricotta cheese

Instructions

1. Pour can of diced tomatoes (with juices) into a 1-quart liquid measuring cup. Add water until the mixture measures 4 cups. Stir in tomato sauce and sugar; set aside.

2. Heat a large skillet over medium heat. Add olive oil; tilt pan to coat. Add garlic and red pepper flakes and stir for 30 seconds, or until fragrant. Add ground beef and cook until done. Drain grease, season meat with garlic salt and pepper, to taste, and stir in 3 tablespoons of fresh chopped herbs.

3. Scatter pasta over meat and pour tomato mixture over pasta without stirring. Cover and bring to a simmer. Reduce heat to medium-low and continue to simmer, covered, stirring every 5 minutes. Cook until pasta is tender, for about 20 to 25 minutes.

4. Remove skillet from heat and stir in mozzarella and 1/2 cup Parmesan. Taste and adjust seasonings, adding more garlic salt, pepper, and/or sugar, if necessary. Remove from heat and dollop heaping tablespoons of ricotta all over surface of pasta mixture. Cover and allow to rest for 5 minutes. Sprinkle with remaining fresh herbs and Parmesan.

Notes

I use a 5 1/2-quart saute pan when making this recipe, but any large, deep skillet (with a lid) should work.

Each time you stir the lasagna, push down on the pasta so that it's all submerged in tomato sauce before recovering with the lid.

If sauce is evaporating too quickly during 20 minute simmering time, additional tomato sauce and/or water may be stirred in as needed.

Use your favorite fresh herbs. You may use all basil or a combination of basil, oregano, thyme, parsley. If you don't have fresh herbs, you may use dried (but use less since dried herbs are more concentrated).

Be sure to taste and adjust seasonings at the end before topping with the ricotta. If the tomatoes sauce is too acidic, add a bit more sugar.

https://www.fivehearthome.com/30-minute-skillet-lasagna/

This recipe is one that I've been making for years, but I
believe it was originally adapted from Cooks Illustrated.
More quick and easy suppers!

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Savory, cheesy lasagna cooks up in a skillet in 30 minutes in this easy, delicious, stovetop variation! Well, the school year grind has officially begun. No more sleeping past the crack of dawn. No more leisurely, schedule-free days. No more making lunches at, you know, lunchtime.

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https://www.facebook.com/buzzfeedtasty/videos/1774752866110688/

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Featuring Cheeseburger Sliders, Chicken Parmesan Sliders, Breakfast Sliders and BBQ Chicken Sliders

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Looking for an easy low-carb pasta recipe? This Zucchini Lasagna Roll-Ups Recipe from Delish.com is the best.

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Crispy Baked Zucchini

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Tasty - Garlic Parmesan Zucchini Chips EAT THIS TONIGHT:... | Facebook

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Garlic Parmesan Zucchini Chips EAT THIS TONIGHT: http://bzfd.it/29g46RI

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Happy Taco Tuesday! Try something different with this crazy yummy Taco Bake. LIKE Cooking Panda for more delicious videos!!!

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Peanut Butter Bars with Salted Chocolate Ganache

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Get Peanut Butter Bars with Salted Chocolate Ganache Recipe from Food Network

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One-Pot Lemon Garlic Shrimp Pasta FULL RECIPE: http://bzfd.it/28R0oex

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Pioneer Woman - Ree Drumond

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As you know, I LOVE SOUP! And what I love even more is soup that I can cook in the crockpot. Yes it takes longer, but I'm a set-it and forget-it kinda gal.

After posting my 25 Comforting Crockpot Soups post, I had SEVERAL emails requesting a crockpot chicken noodle soup. Well, I listened, and here it is my friends!

The Best Crockpot Chicken Noodle Soup

1 1/2 lbs boneless skinless chicken breasts
2 cups carrots, peeled and chopped
1 medium yellow onion, diced
3 stalks celery, chopped
3-4 cloves garlic, minced
3 Tablespoons extra virgin olive oil
1/2 teaspoon dried thyme
1 bay leaf
6 cups chicken broth (use my EASY homemade broth or low-sodium)
1 cup water
Salt and freshly ground black pepper, to taste (I used 1/2 teaspoon salt & 1/4 teaspoon pepper)
2 cups uncooked wide egg noodles (recommend brand is No Yoke, see note below)
3 Tablespoons chopped fresh parsley

NOTE: In the comments, you will see that a few people have reported their noodle disintegrating after adding them to the crockpot. I have no idea why this is happening, and have NEVER had that happen any of the times we have made this soup. BUT, I have only used No Yoke brand noodles. Other people have also reported success with No Yoke Noodles and Walmart Generic brand noodles. If you do not have access to those brands of noodles and are concerned, you can also just boil your noodle separately.

1. In a 6 quart crockpot place whole chicken breasts on the bottom and top with , carrots, onion, celery, garlic, olive oil, thyme and bay leaf.

2. Next add in chicken broth, water, and season with salt and pepper to taste. I used 1/2 teaspoon salt & 1/4 teaspoon pepper.
Cover and cook on low heat 6 - 7 hours.

3. Remove cooked chicken breasts and cut into bite sized pieces. Place chicken back in to the crockpot. Now add in egg noodles and parsley.

Cover and cook just until noodles are tender, 5-10 minutes.

Enjoy with your favorite crackers!

Need even MORE crockpot soups? Make sure to check out my 25 Comforting Crockpot Soups and Stews HERE!

Do you love Family Fresh Meals? Never miss out on FUN new meals or easy lunchbox ideas for thefamily and SIGN UPto have my posts sent right to your inbox! It's EASY PEASY! Just CLICK HERE and enter your email!

XO
Corey, Darryl, Big D & Little D

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The Best Crockpot Chicken Noodle Soup - Family Fresh Meals

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As you know, I LOVE SOUP! And what I love even more is soup that I can cook in the crockpot. Yes it takes longer, but I'm a set-it and forget-it kinda gal. After posting my 25 Comforting Crockpot Soups post, I had SEVERAL emails requesting a crockpot chicken noodle soup.

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From Paula Deen

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Place the tortilla seam-side down in the baking dish. Repeat with the rest of the tortillas. Stir the cilantro into the sauce and pour the remaining sauce over the top. End with a generous sprinkling of cheese. Bake the enchiladas until bubbly, about 20 minutes. Sprinkle extra chopped cilantro over the top.

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Penne 4 Ways FULL RECIPE: http://bzfd.it/28ZO6Bu

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Zucchini Boats, via Nancy Fuller Get the recipe: http://www.foodtv.com/4fg9e.

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Marley Israel, marketing designer: "These cookies have become such a custom in my home that I not only bake them, I also give the ingredients as gifts - and my friends and family love them. To create a cookie 'kit,' layer dry ingredients in a mason jar, cover the lid with gingham fabric, attach a wooden spoon and a copy of the recipe, and tie with raffia."

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1 package semisweet chocolate chips (1 cup)

1. Preheat oven to 350 degrees F. On waxed paper, combine flour, baking soda, and salt.

2. In large bowl, with mixer on medium speed, beat butter and brown and granulated sugars until creamy, occasionally scraping bowl with rubber spatula. Beat in egg and vanilla. Reduce speed to low; gradually beat in flour mixture just until blended, occasionally scraping bowl. With spoon, stir in oats, raisins, and chocolate chips.

3. Drop dough by heaping measuring tablespoons, 2 inches apart, on ungreased large cookie sheet. Bake cookies 13 to 15 minutes or until tops are golden. Transfer cookies to wire racks to cool.

4. Repeat with remaining dough. Store cookies in tightly covered container at room temperature up to 1 week or in freezer up to 3 months.

Nutritional information is based on 1 cookie.

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Marley Israel, marketing designer: "These cookies have become such a custom in my home that I not only bake them, I also give the ingredients as gifts - and my friends and family love them.

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Proper 12T 12tomatoes_belowtitle

Crab rangoon is one of the things we order most when we get take-out. If you haven't tried it or even heard of it, crab rangoon is a crispy, fried pocket of creamy goodness, filled with a crabmeat and cream cheese combo that will make you drool.

We'd only had them at Chinese restaurants, but we figured we could easily whip up the creamy filling at home...and then instead of dealing with frying individual pockets, why not leave the perfections as is and serve it as a dip?!

We grabbed our trusty slow cooker for this and came up with a delicious dip that was devoured once we put it on the table. Put down the Chinese menu and hang up the phone, you can make easily this crab rangoon masterpiece at home!

Crab Rangoon Dip

Yield: approx. 5 cups
Ingredients

12 oz. imitation crab meat

2 (8 oz.) packages cream cheese, room temperature

2/3 cup sour cream

1/4 cup green onions, finely chopped

1 1/4 tablespoons powdered sugar

1 1/2 teaspoon Worcestershire sauce

1/2 teaspoon garlic powder

1 loaf sourdough bread, garnish

crackers, garnish

Directions

1. Combine cream cheese, sour cream and crab meat in slow cooker.

2. Add powdered sugar, Worcestershire sauce, garlic powder and green onions, then use a wooden spoon to mix together.

3. Place cover on slow cooker and cook on LOW for 2-3 hours, or until creamy. Stir in the middle to make sure everything is completely combined.

4. Take sourdough bread and cut top off. Scoop out center of bread, leaving 1/2-inch bread all around the sides, and pour crab rangoon dip into the center.

5. Serve immediately with crackers and enjoy!

Recipe adapted from Crock Pot Ladies

No-Bake Lemon Cheesecake: Click "Next Page" below!

Featured 12 Tomatoes Recipes

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Proper 12T 12tomatoes_belowtitle Crab rangoon is one of the things we order most when we get take-out. If you haven't tried it or even heard of it, crab rangoon is a crispy, fried pocket of creamy goodness, filled with a crabmeat and cream cheese combo that will make you drool.

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French Dip Sandwiches with Easy Crockpot Recipe

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French Dip Sandwiches with Easy Crockpot Recipe

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My French dip sandwich is one of the most popular recipes on the blog! It's such an easy recipe and it's made in the crockpot. Your whole family will love this one and your house will smell amazing while these are in the slow cooker.

These slow cooker French dip sandwiches will just melt in your mouth! They're so easy to toss together in the morning and you'll come home to a delicious smelling house and the most amazing French dip sandwich ever!

Alright, friends that work from home - Let's talk about the slow cooker (affiliate link).

How? How do you survive it?

I mean, don't get me wrong. I super love how easy it is to toss things in there in the morning. I love what comes out of it at dinner time.

It's the in-between that I can't deal with.

My slow cooker pulled pork sandwiches (with pickle slaw or my mama's best coleslaw of course!) leave me crying from the smells. It's the same with this crockpot French dip!

An hour after the slow cooker is turned on, I'm drooling. My house smells so good all day long and it's pure torture for anyone sitting in the house.

All you do all day is dream about dinner time!

I'm, like, supposed to concentrate on work? While there is this saucy beef cooking away and the most heavenly smells are just wafting out of the kitchen? Seems unreasonable to me.

You know you've all been there!

What I love about this recipe:

It's easy. You open up a couple of cans of soup, toss 'em in your slow cooker, add a hunk of meat, and walk away.

The hardest part of the whole thing is using a can opener. Which, if you find that hard, you should maybe order take out. Or an electric can opener.

Either way, this recipe is super simple.

It's so tender! The meat literally falls apart when you try to remove it from the crockpot.

It's juicy and it's tender and it couldn't be more perfect.

Tip: If your meat doesn't shred, it hasn't been cooked long enough. Cover her back up and continue cooking for another hour. When the meat is done properly, it'll shred like a dream.

The dipping sauce is outrageous. I recommend adding the liquid from the slow cooker into a saucepan and cooking it until it reduces by half. It really amps up the flavor in the sauce and makes it perfect for dipping your whole sandwich in.

Some people get a little freaked out about soggy bread, so you can totally skip dipping, but...this IS a French dip.

Be sure to PIN THIS RECIPE to save it for later! It's so good, you don't want to lose it! 🙂

For more slow cooker favorites, try my crockpot chicken and stuffing!

I use my Ninja Slow Cooker for this recipe. I love that thing. You can sear and slow cook all in one and cooks nice and evenly.

You can find the Ninja Slow Cooker on Amazon right here. That's an affiliate link. 🙂

Alright, guys!

Give this one a shot and report back. I'm eager to hear if your family loves this one as much as mine does!

by Karly

More slow cooker favorites!
Pulled Pork with Pickle Slaw Pulled Pork & Pintos Grape Jelly Meatballs Beer Cheese Chicken Sliders
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My French dip sandwich is one of the most popular recipes on the blog! It's such an easy recipe and it's made in the crockpot. Your whole family will love this one and your house will smell amazing while these are in the slow cooker.

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You can eat the whole pot with very little carbs and calories. Weight watcher 7 points for the whole pot! A great recipe to increase your energy levels! Healthy, too! UNSTUFFED CABBAGE ROLLS <3...

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A warming stew full of bright, crisp veggies, lean chicken, and spicy andouille sausage, this gumbo is a stick-to-your-ribs dish that's perfect during the cold winter months.

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1. Sprinkle chicken with salt and let sit for 10 minutes. Meanwhile, in a large resealable plastic bag, combine 1/4 cup flour, Creole seasoning, and garlic powder. In a large Dutch oven over medium-high heat, heat 2 tablespoons oil. Add chicken to bag, 1 piece at a time, and shake to coat. Transfer chicken to pot and cook over medium heat, turning once, until golden brown, about 5 minutes per side.

2. Transfer chicken to a paper-towel-lined plate and add sausage to pot. Cook until lightly browned, about 3 minutes. Add peppers and onion, and cook until slightly softened, 5 to 7 minutes. Transfer sausage-vegetable mixture to a bowl and set aside.

3. Wipe pot clean and set on medium-low heat. Add remaining flour and oil, and stir constantly until a deep-brown roux forms, about 10 minutes. Add reserved sausage-vegetable mixture and stir to combine. Stir in chicken broth, increase heat to medium-high, and bring to a boil. Add chicken, reduce heat to medium-low, and allow to simmer for about 40 minutes.

4. Remove chicken from pot and shred into bite-size pieces, discarding thigh bones. Return chicken to pot and add tomatoes and okra. Simmer until okra is tender, about 10 minutes. Serve over rice. Garnish with parsley.

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A warming stew full of bright, crisp veggies, lean chicken, and spicy andouille sausage, this gumbo is a stick-to-your-ribs dish that's perfect during the cold winter months. Advertisement - Continue Reading Below Sprinkle chicken with salt and let sit for 10 minutes. Meanwhile, in a large resealable plastic bag, combine 1/4 cup flour, Creole seasoning, and garlic powder.

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How To Make Shrimp Boil Foil Packs | Delish

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Quick and easy shrimp boil packets. DIRECTIONS 1. Preheat grill over high heat. 2. Cut 4 sheets of foil about 12 inches long. Divide shrimp, garlic, sausage, corn, and potatoes evenly over the foil sheets. Drizzle with olive oil. Add the Old Bay seasoning and season to taste with salt and pepper.

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Restaurant Style Blender Salsa with Baked Lime Tortilla Chips are so fresh and ready to eat in less than 10 minutes!

Well, good Monday morning! Are you all bright and beaming because you're happy to be alive?

Thought so!

MY LATEST VIDEOS

Me and my little munchkin had a bit of a girls weekend because my husband was off at his monthly National Guard drill. Even though I hate hate hate having him away and begrudgingly let the state of Oregon borrow him, we tried to make the most of the weekend. "Making the most of it" meaning: eating all the Halloween candy in the house, shopping, cookie making, sleeping in-ing {or at least trying to sleep in-daylight savings kind of screwed me over}, mini pie making, and salsa and chips making. A good weekend indeed!

AND, as a bonus, I was able to have a little free time to myself which means I caught up on blogging 🙂 Yippee! So be sure to check out our trip to Seattle and to vote on the Oreo Finalists desserts! I really mean it.

Anyways. This salsa is the bomb. I love fresh salsa a bunch and even posted a Sweet & Spicy Salsa a few years ago that is similar to this but, sometimes, you gotta make the old school, plain jane kind of salsa. I purposely made this plain and MILD because {1} I am a woosie {2} I like things plain and {3} I have a picky child. The end. Oh, and I had all the ingredients on hand. Aaaaand felt like Mexican. Which is every 12 hours these days.

I didn't have my favorite 'Hint of Lime' Tostitos hanging around, so I tried making my own. SO SO good 🙂 I love limey things. Especially crunchy salty limey things. These chips did not disappoint. Obviously they weren't the same because I baked them, but super delicious none the less. Fabulous time saver when you're in a pinch. Both of these items were ready in about 5 minutes each, so 10 minutes from now you could have this snack whipped up. Perfect for upcoming holiday parties! Hint hint.

Here's how you make it:

For the chips, start by cutting a few tortillas into wedges and throwing them into a bowl. Like so.

To that we're going to add 3 things: olive oil, salt and lime zest. First, toss the oil over the chips. Not a lot....1/2 tablespoon.

Then you'll mix together the salt and lime zest and make a margarita. WAIT. Wrong recipe.

Toss the salt and lime juice in with the tortilla wedges and place onto a baking sheet. If you want them to brown all even steven, place them in one nice even layer. Clearly I didn't care too much about that. Bake these at 350 degrees for 3-5 minutes or until browned, crispy and fragrant.

While the chips bake, we'll make the salsa. Pour 3 cans of petite diced tomatoes into a blender. I don't think it really matters if you use diced tomatoes instead of petite diced tomatoes since it's all getting blended anyways.

To the blender, add in some jalapenos, garlic, red onion and lime juice.

And don't forget a good handful of cilantro. Make sure you wash your cilantro well before adding it into the blender! I speak from experience.

Now add in a few seasonings and that's it! Pulse this in the blender until the desired consistency is reached. I like mine in itty-bitty chunks.

This right here is perfect! Pour this into a bowl and get ready to live.

Your chips should be just about ready, so pull those babies out and dig in!

This right here is a thing of delicious beauty. And, it's low fat and healthy too....assuming you don't eat it all yourself. Perfect as an after school snack or appetizer. The salsa can stay fresh in the fridge for up to 3 weeks in an airtight container. I'm sure it could last longer then that, but it's so good, you'll want to throw this onto everything in site.

I almost just ate this with a spoon that's how good it is. Or just another sign that I'm weird. The printable is below....have a great week!

Restaurant Style Blender Salsa with Baked Lime Tortilla Chips

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Restaurant Style Salsa with Baked Lime Tortilla Chips | Lauren's Latest

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Restaurant Style Blender Salsa with Baked Lime Tortilla Chips are so fresh and ready to eat in less than 10 minutes! Well, good Monday morning! Are you all bright and beaming because you're happy to be alive? Thought so!

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Spinache Artichoke Stuffed Portabella Mushrooms

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Spinache Artichoke Stuffed Portabella Mushrooms

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These Spinach-Artichoke Stuffed Mushrooms from Delish.com will make anyone love eating their veggies!

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We knew it would be possible to tweak the traditional lasagna into something new and exciting, but we had no idea just how good it would be! Instead of sausage and red tomatoes, this baby's filled with chicken, green chiles and salsa verde; it's spicy (without being overly so), cheesy and seriously delicious. The Italian classic will always be a staple in our household, but this southwestern-inspired lasagna is about to get a lot more play in our dinner rotation...we can't get enough of it!

Chili Chicken Lasagna

30min to prepare serves 6-8

Ingredients

4 cups cooked chicken, shredded or cubed

2 cups salsa verde

2 cups mozzarella cheese, grated

2 cups Mexican cheese blend

3/4 cup sour cream

10 oz. no-boil lasagna noodles

1 (15 oz.) container crema

1 (10 oz.) can fire roasted green chiles

1 teaspoon cumin

1 teaspoon chili powder

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Preparation

1. Preheat oven to 375º F.

2. Combine chicken, green chiles, 1 cup salsa verde and sour cream in a large bowl and season generously with salt and pepper, cumin and chili powder.

3. Spread 1/3 cup chicken mixture in the bottom of a large baking dish and cover with a layer of lasagna noodles.

4. Top with another layer of chicken mixture, then cover with crema, mozzarella and Mexican cheese.

5. Repeat with another layer of chicken, crema and cheese, then top with lasagna noodles.

6. Cover noodles with remaining salsa verde and crema, then sprinkle remaining mozzarella evenly over the top.

7. Cover dish with aluminum foil and bake for 25 minutes. Uncover and bake for another 10-15, or until cheese is melted and bubbly.

8. Remove from oven and serve hot.

Recipe adapted from Cacique

No-Bake Lemon Cheesecake: Click "Next Page" below!

Featured 12 Tomatoes Recipes

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Proper 12T 12tomatoes_belowtitle We knew it would be possible to tweak the traditional lasagna into something new and exciting, but we had no idea just how good it would be! Instead of sausage and red tomatoes, this baby's filled with chicken, green chiles and salsa verde; it's spicy (without being overly so), cheesy and seriously delicious.

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Preparation

1. Preheat the oven to 375˚F (190˚C).

2. Unroll cans of dough, separate into triangles.

3. On a large cookie sheet, place a bowl in the center (about 5 inches [12cm] in diameter). Arrange the triangles in a ring around the bowl, dough should overlap.

4. Layer cheese, pepperoncinis, basil, salami, ham, prosciutto, and provolone on each triangle closest to the ring.

5. Season with salt and pepper.

6. Bring the top of the triangle over the filling, and tuck the edges under the bottom layer of dough. Repeat around the ring until the entire filling is enclosed.

7. Bake for 30 minutes or until the dough is golden brown.

8. Serve with olive oil and balsamic.

9. Cool 5 to 10 minutes before cutting into serving slices.

10. Enjoy!

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Preparation Preheat the oven to 375˚F (190˚C). Unroll cans of dough, separate into triangles. On a large cookie sheet, place a bowl in the center (about 5 inches [12cm] in diameter). Arrange the triangles in a ring around the bowl, dough should overlap.

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We've gathered all of Valerie Bertinelli's top recipes together to make it easy for you to browse and pick your favorites.

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Love key lime pie? This dessert dip recipe from Delish.com is the best.

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Chicken enchilada casserole: All the bold flavors and spices of enchiladas, without the sometimes-messy assembly of the traditional recipe. This version makes for an easy dinner that everyone at the table will love.The recipe also has some room for customization - you can use your favorite pre-made enchilada sauce, or a go-to recipe that you love. You can also mix up the cheeses...Monterey jack, pepper jack, cheddar, or even a blend would all be delicious in this casserole. With only seven ingredients, this one-dish meal is a great weeknight dinner that'll feed the whole family (or leave you with lots of yummy leftovers).

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Chicken Enchilada Casserole

30min to prepare Serves 6-8

Ingredients

2 cups diced cooked chicken (about 1 1/2 pounds chicken), shredded

3 cups shredded Monterey Jack cheese blend (or desired cheese combo)

1 (4.5 oz.) can chopped green chilies, undrained

1 package of flour or corn tortillas

1 (16 oz.) can refried beans

1 (19 oz.) can enchilada sauce (or equivalent of homemade sauce)

1/4 cup medium green onions, sliced (optional, for garnish)

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Preparation

1. Preheat oven to 350º F.

2. Mix the chicken, 1 1/2 cups of cheese, and the chiles in a bowl together.

3. Add a few spoonfuls of enchilada sauce to the bottom of the casserole dish and spread it evenly across the dish, then layer two tortillas on top of the sauce, making sure that the entire bottom of the dish and part of the sides are completely covered by the tortillas.

4. Spread about half of the beans on top of the tortillas, followed by half the chicken mixture and then half of the enchilada sauce.

5. Put another two tortillas on top of this layer, followed by the rest of the beans and chicken mixture.

6. Add the rest of the enchilada sauce on top of these tortillas and finish by sprinkling the rest of the cheese (1 1/2 cups) on top.

7. Cover the dish in foil and bake it for 45 to 55 minutes, or until bubbly (peek under the foil to check).

8. Garnish with chips and cilantro if desired, then serve after letting the dish stand for about five minutes.

Recipe adapted from Citron Limette

No-Bake Lemon Cheesecake: Click "Next Page" below!

Featured 12 Tomatoes Recipes

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Transform Tortillas Into A Delicious Dinner Casserole In Just A Few Steps

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Proper 12T 12tomatoes_belowtitle Chicken enchilada casserole: All the bold flavors and spices of enchiladas, without the sometimes-messy assembly of the traditional recipe. This version makes for an easy dinner that everyone at the table will love.The recipe also has some room for customization - you can use your favorite pre-made enchilada sauce, or a go-to recipe that you love.

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Get Asian Noodle Salad Recipe from Food Network

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All of the cheese, please!

One-Pot Cheesy Taco Pasta

INGREDIENTS

Servings: 10-12

1 lb ground beef

1 package taco seasoning

2 cups water

1 (15 oz.) can diced tomatoes

1 (15 oz.) can tomato sauce

1 (15 oz.) can whole kernel corn

2 cups uncooked elbow macaroni

Pepper

Salt

PREPARATION

1. Brown beef in a large quart pot over medium/high heat. Drain fat and return beef to pot.

2. Add taco seasoning, water, tomatoes, tomato sauce, and corn. Bring to a boil.

3. Add uncooked macaroni and reduce heat to low. Cover and simmer for 10-15

minutes (until pasta is cooked through). Stir occasionally.

4. Remove from heat. Sprinkle cheese on top and cover.

5. Serve once cheese is melted!

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Taco Pasta Is The Perfect Combination Of Two Beautiful Things

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Servings: 10-12 1 lb ground beef 1 package taco seasoning 2 cups water 1 (15 oz.) can diced tomatoes 1 (15 oz.) can tomato sauce 1 (15 oz.) can whole kernel corn 2 cups uncooked elbow macaroni Pepper Salt 1. Brown beef in a large quart pot over medium/high heat.