June 2020

This dish always gives me a satisfying feeling every time I eat it. It has beef and tacos! Who wouldn’t like that? I learned about this recipe about 2 months ago when my sister visited me. She told me that she had found the food that has beef in it and that I would definitely love beef after eating it. Yes, I wasn’t always a fan of beef. So, no occasional beef steak for me and burgers too! But after eating this recipe of taco, everything changed. My sister was right. It became my favorite. I don’t know but it has a nice appeal to it. I know there are a lot of recipes that has beef in it, but for now, I will settle for this Pillsbury’s Crescent Roll Taco Bake!

INGREDIENTS:

2 crescent roll tubes

1 pound ground beef (or ground turkey)

1 packet of taco seasoning

1 1/2 cups grated cheddar cheese

Shredded lettuce

1 or 2 diced tomatoes depending on size

1/2 small can sliced olives if desired

Sour cream optional

sliced avocado optional

How to make Pillsbury’s Crescent Roll Taco Bake

Step 1: Roll the sides of the crescent pastry in and lay it out. Set aside the leftovers.

Step 2: Get the leftover rolls and put them in the middle to make it thicker.

Step 3: Place a skillet on the stove and turn the heat to medium. Put the beef and cook until it turns color brown then add the taco seasoning.

Step 4: Transfer the cooked beef into the middle of the crescent rolls.

Step 5: Spread cheese on top of the beef.

Step 6: Get the sides of the rolls and tuck it in beneath the beef and cheese.

Step 7: Add whatever you want in your tacos. Tomato, cheese, sour cream, lettuce or anything. Place it in the center of the tacos.

Step 8: Refer to the instructions provided on the cover of the crescent rolls to cook.

Step 9: Serve and enjoy!

Pillsbury’s Crescent Roll Taco Bake

Rebecca This dish always gives me a satisfying feeling every time I eat it. It has beef and tacos! Who wouldn’t like that? I learned about this recipe about 2 months… Main Dish Recipes Pillsbury’s Crescent Roll Taco Bake European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 4.5/5

( 2 voted )

Ingredients

• 2 crescent roll tubes
• 1 pound ground beef (or ground turkey)
• 1 packet of taco seasoning
• 1 1/2 cups grated cheddar cheese
• Shredded lettuce
• 1 or 2 diced tomatoes depending on size
• 1/2 small can sliced olives if desired
• Sour cream optional
• sliced avocado optional

This is the easiest yet the best Chocolate balls you will ever have! Just look at the ingredients and you will have an idea of what the outcome would be. At first, I thought it was just gonna be like one of those treats that you ordinarily have as dessert. Little did I know that it was gonna be special to the point where it somehow ruined the rest of the chocolate recipes that I know of. I don’t mean to bias, but I think this is perfect. The taste of the ingredients complements each other. From the peanut butter to the Rice Krispies, from the shredded coconut to the sweet chocolate, this might be one the most complex set of ingredients I have ever encountered yet they incorporate well once cooked. I hope you give this one a try. It won’t disappoint you!

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Rice Kripies Recipe

Ingredients

½ cup of peanut butter

3 tbsps of soft butter

1 tsp of vanilla

1 cup of Rice Krispies

½ cup of chopped pecans

1 cup of shredded coconut

For the chocolate

1 package of chocolate chips

1 square of sweet chocolate

How to make Chocolate Rice Krispie Balls

Step 1: Combine peanut butter, soft butter, vanilla, Rice Krispies, chopped pecans, and shredded coconut in a large bowl. Whisk until all are well blended and put the fridge for 30 minutes to cool.

Step 2: Take it out off the fridge and form balls out it and put back in the fridge to cool for another 1 hour.

Step 3: Melt the chocolate chips and the sweet chocolate in a double broiler. Once melted, get the balls and put them into the melted chocolate mixture one at a time and coat them evenly. To make it quick and easy, you can use a fork to do the job.

Step 4: Transfer the balls into the parchment paper and put it in the freezer for the flavors to set perfectly. Enjoy!

Chocolate Rice Krispie Balls

Rebecca This is the easiest yet the best Chocolate balls you will ever have! Just look at the ingredients and you will have an idea of what the outcome would be.… Main Dish Recipes Chocolate Rice Krispie Balls European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• ½ cup of peanut butter
• 3 tbsps of soft butter
• 1 tsp of vanilla
• 1 cup of Rice Krispies
• ½ cup of chopped pecans
• 1 cup of shredded coconut
• For the chocolate
• 1 package of chocolate chips
• 1 square of sweet chocolate

Instructions

Step 1: Combine peanut butter, soft butter, vanilla, Rice Krispies, chopped pecans, and shredded coconut in a large bowl. Whisk until all are well blended and put the fridge for 30 minutes to cool.

Step 2: Take it out off the fridge and form balls out it and put back in the fridge to cool for another 1 hour.

Step 3: Melt the chocolate chips and the sweet chocolate in a double broiler. Once melted, get the balls and put them into the melted chocolate mixture one at a time and coat them evenly. To make it quick and easy, you can use a fork to do the job.

Step 4: Transfer the balls into the parchment paper and put it in the freezer for the flavors to set perfectly. Enjoy!

Aside from Mexican dishes, I love Southern, too. Southern dishes are so diverse, few of my favorites are Savannah Red Rice, Jambalaya, Banana Pudding, Cheese Pie, and a lot more. There are too many classic Southern dishes, some we are not even familiar with, but there’s one dish that never leaves our hearts – the Southern Fried Cornbread. These cornbreads are crunchy on the outside and moist on the inside. Easy and quick to make and an absolute cult favorite!

I learned to make this from my mom, she said her mother taught her too. It’s a recipe that has been passed around for centuries. Although, many modifications were made from one family to the other, yet the history of this delicious Southern Fried Cornbread stays the same. One of many Southern dishes pride that’s loved by many. I will teach my kids how to make this so they can pass it around their kids and to the next generation to come. This Southern Fried Cornbread deserves a spot on every family’s menu.

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Fried Cornbread Recipe

Ingredients

2 cups of self-rising cornmeal

1/2 teaspoon of Kosher salt

3 cup of boiling water

1/4 cup of bacon drippings for frying

1/4 cup of vegetable oil for frying

How to make Southern Fried Cornbread

Step 1: Mix the cornmeal, salt, and water in a medium-sized bowl.

Step 2: Heat the bacon drippings and oil in a cast-iron skillet until almost smoking. Check if the oil is hot with a few drops of water, when they sizzle when dropped into the skillet the oil is hot.

Step 3: Place 2 tablespoons of the cornmeal mixture into the hot oil. Cook for 2 minutes or until golden crust forms around the cornbread edges. Do this for both sides. You can add more oil and/or bacon drippings into the skillet if it becomes too dry.

Step 4: Once cooked, remove from the skillet and transfer to paper towels to drain. Serve immediately. Enjoy!

Southern Fried Cornbread

Rebecca Aside from Mexican dishes, I love Southern, too. Southern dishes are so diverse, few of my favorites are Savannah Red Rice, Jambalaya, Banana Pudding, Cheese Pie, and a lot more.… Main Dish Recipes Southern Fried Cornbread European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 cups of self-rising cornmeal
• 1/2 teaspoon of Kosher salt
• 3 cup of boiling water
• 1/4 cup of bacon drippings for frying
• 1/4 cup of vegetable oil for frying

Instructions

Step 1: Mix the cornmeal, salt, and water in a medium-sized bowl.

Step 2: Heat the bacon drippings and oil in a cast-iron skillet until almost smoking. Check if the oil is hot with a few drops of water, when they sizzle when dropped into the skillet the oil is hot.

Step 3: Place 2 tablespoons of the cornmeal mixture into the hot oil. Cook for 2 minutes or until golden crust forms around the cornbread edges. Do this for both sides. You can add more oil and/or bacon drippings into the skillet if it becomes too dry.

Step 4: Once cooked, remove from the skillet and transfer to paper towels to drain. Serve immediately. Enjoy!

The best food for a gloomy afternoon! I made this yesterday and I enjoyed every bite of it! You will only need 5 basic ingredients for this dish and 7 easy steps! Anyone can pull this off. I am not an expert cook myself but I try to be. Well, when it comes to cooking food, we are allowed to give our take to it. I mean, personally, it makes me proud when I cook something good. Take for instance this Sliced Baked Potatoes. Yesterday, it was hit! My kids loved it. Nothing beats that feeling when you know what you did was amazing. Okay, enough with the long introduction and build up to this dish. It’s time for you to try it your own. By the way, if you do not have an oven, you can use your microwave instead. Just poke small holes on the potatoes and cook it in the microwave for 6 minutes only to prevent the potatoes from being overcooked.  So, there you go. I hope this makes your day perfect. Serve it with a nice and cold lemon juice. Enjoy!

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Baked Potatoes Recipe

INGREDIENTS

Baking potatoes

Cheddar cheese, grated

Bacon, cooked and crumbled

Green onions, sliced

Sour cream

HOW TO MAKE SLICED BAKED POTATOES

Step 1: Ready the oven and preheat to 400 degrees F.

Step 2: Prepare the cookie sheet.

Step 3: Brush with butter both sides of potato slices and put them on the prepared cookie sheet.

Step 4: Place the cookie sheet in the oven and bake for 30 to 40 minutes until both sides of the potatoes turn light brown.

Step 5: Remove the potatoes from the oven and top with cheese, crushed bacon, and green onions.

Step 6: Put the sheet back in the oven and bake until the cheese has completely melted.

Step 7: Remove from the oven and pour sour cream on top. Serve and enjoy!

SLICED BAKED POTATOES

Rebecca The best food for a gloomy afternoon! I made this yesterday and I enjoyed every bite of it! You will only need 5 basic ingredients for this dish and 7… Main Dish Recipes SLICED BAKED POTATOES European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Baking potatoes
• Cheddar cheese, grated
• Bacon, cooked and crumbled
• Green onions, sliced
• Sour cream

Instructions

Step 1: Ready the oven and preheat to 400 degrees F.

Step 2: Prepare the cookie sheet.

Step 3: Brush with butter both sides of potato slices and put them on the prepared cookie sheet.

Step 4: Place the cookie sheet in the oven and bake for 30 to 40 minutes until both sides of the potatoes turn light brown.

Step 5: Remove the potatoes from the oven and top with cheese, crushed bacon, and green onions.

Step 6: Put the sheet back in the oven and bake until the cheese has completely melted.

Step 7: Remove from the oven and pour sour cream on top. Serve and enjoy!

This might be the best recipe of Wendy’s Chili I have ever tasted that tastes like Wendy’s! Last week, I was going through the internet to find recipes that I try and this came up all of sudden. I immediately clicked it and to my surprise, I happened to have all the ingredients needed. Lucky me! So, I went to the kitchen and tried it right away. To be honest, I wasn’t expecting a lot from it because I thought it was just gonna be one of those recipes that make you crave but it’s not the same taste like the one you are craving for but when tasted it, you know what happened next. It was awesome! I remember saying, “Holy smokes! It is legit!”. I know you are dying to know if what I’m saying is true. So, go to your kitchen and see if you have all these ingredients and start preparing! Enjoy!

INGREDIENTS

2 pounds fresh ground beef

1-quart tomato juice 1 (29-ounce)

can tomato purée 1 (15-ounce)

can red kidney beans, drained 1 (15-ounce)

can pinto beans, drained 1

medium-large onion, chopped (about 1 1/2 cups)

1/2 cup diced celery

1/4 cup diced green bell pepper

1/4 cup chili powder (use less for milder chili)

1 teaspoon ground cumin (use more for real flavor)

1 1/2 teaspoons garlic powder

1 teaspoon salt

1/2 teaspoon ground black pepper

1/2 teaspoon dried oregano

1/2 teaspoon sugar

1/8 teaspoon cayenne pepper

How to make Wendy’s Chili

Step 1: Place a large skillet on the stove and turn the heat to medium. Put the ground beef and cook until the color turns brown and greasy.

Step 2: Drain the meat and remove the grease.

Step 3: In a 6-quart pot, arrange the beef. Spread the ground beef inside the pot then add the rest of the ingredients.

Step 4: Cook it for 1 1/2 hours covered. Simmer the chili while stirring through every 15 minutes.

Step 5: Garnish with chopped spring onions.

Step 6: Serve hot. Enjoy!

Wendy’s Chili

Rebecca This might be the best recipe of Wendy’s Chili I have ever tasted that tastes like Wendy’s! Last week, I was going through the internet to find recipes that I… Main Dish Recipes Wendy’s Chili European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 pounds fresh ground beef
• 1-quart tomato juice 1 (29-ounce)
• can tomato purée 1 (15-ounce)
• can red kidney beans, drained 1 (15-ounce)
• can pinto beans, drained 1
• medium-large onion, chopped (about 1 1/2 cups)
• 1/2 cup diced celery
• 1/4 cup diced green bell pepper
• 1/4 cup chili powder (use less for milder chili)
• 1 teaspoon ground cumin (use more for real flavor)
• 1 1/2 teaspoons garlic powder
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon dried oregano
• 1/2 teaspoon sugar
• 1/8 teaspoon cayenne pepper

Instructions

Step 1: Place a large skillet on the stove and turn the heat to medium. Put the ground beef and cook until the color turns brown and greasy.

Step 2: Drain the meat and remove the grease.

Step 3: In a 6-quart pot, arrange the beef. Spread the ground beef inside the pot then add the rest of the ingredients.

Step 4: Cook it for 1 1/2 hours covered. Simmer the chili while stirring through every 15 minutes.

Step 5: Garnish with chopped spring onions.

Step 6: Serve hot. Enjoy!

I’m pretty sure you all have heard about this recipe. This dish saved me through college! This is what I ate at least 3 times a week when I was still in school. It’s just really good and really easy to make. Egg noodles and ground beef? How awesome is that? and don’t forget about the cheese! Oh man, just the aroma of this dish, once you remove it from the oven, will give you that feeling that it’s gonna be amazing! You can add freshly chopped chilies as well. It gives a nice spicy twist to this casserole that I know some of you love! Try adding chopped spring onions too for additional flavor.

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Husband Casserole Recipe

Ingredients

1 pound ground beef

3 cloves garlic, crushed

1 teaspoon salt

1 tablespoon honey

2 (8-ounce) cans tomato sauce

12 ounces egg noodles

8 ounces sour cream

8 ounces cream cheese

1 1/2 cup Cheddar cheese, shredded

How to make Poor Man Husband Casserole

Step 1: Ready the oven and preheat to 350 degrees F.

Step 2: Place a skillet on the stove and turn the heat to medium. Put the ground beef and cook until the color turns brown. Drain the excess oil and set aside.

Step 3: In the same skillet with the cooked ground beef, add salt, garlic, tomato sauce, and honey. Saute and simmer for 15 minutes covered.

Step 4: Place a pot on the stove and pour water then turn the heat to high. When the water is boiling, add egg noodles and cook until chewy. Drain and set aside.

Step 5: In a small bowl, combine cream cheese and sour cream. Mix until blended.

Step 6: In a casserole dish, add all the ingredients. Add the noodles first followed by cream cheese, ground beef, and finally, top with cheddar cheese.

Step 7: Place in the oven and bake for 20 minutes at 350 degrees.

Step 8: Remove from the oven and serve hot. Enjoy!

Poor Man Husband Casserole

Rebecca I’m pretty sure you all have heard about this recipe. This dish saved me through college! This is what I ate at least 3 times a week when I was… Main Dish Recipes Poor Man Husband Casserole European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 pound ground beef
• 3 cloves garlic, crushed
• 1 teaspoon salt
• 1 tablespoon honey
• 2 (8-ounce) cans tomato sauce
• 12 ounces egg noodles
• 8 ounces sour cream
• 8 ounces cream cheese
• 1 1/2 cup Cheddar cheese, shredded

Instructions

Step 1: Ready the oven and preheat to 350 degrees F.

Step 2: Place a skillet on the stove and turn the heat to medium. Put the ground beef and cook until the color turns brown. Drain the excess oil and set aside.

Step 3: In the same skillet with the cooked ground beef, add salt, garlic, tomato sauce, and honey. Saute and simmer for 15 minutes covered.

Step 4: Place a pot on the stove and pour water then turn the heat to high. When the water is boiling, add egg noodles and cook until chewy. Drain and set aside.

Step 5: In a small bowl, combine cream cheese and sour cream. Mix until blended.

Step 6: In a casserole dish, add all the ingredients. Add the noodles first followed by cream cheese, ground beef, and finally, top with cheddar cheese.

Step 7: Place in the oven and bake for 20 minutes at 350 degrees.

Step 8: Remove from the oven and serve hot. Enjoy!

Feel Mardi Gras with this Slow Cooker Jambalaya Recipe of Chicken and Sausage. A favorite Cajun made your crockpot super easy. A fantastic dinner idea, fun and festive. If you’re like me as a fan or a cajun, then the Jambalaya recipe is just right for you. These two classic Creole dishes have nearly identical basic ingredients. The principal difference is that gumbo is served either alone, almost as chili, or over a bed of rice, with a roux or some kind of thickener.

In that the rice and other ingredients cook together, jambalaya is more like the arroz con pollo. This is actually difficult to consistently pull off in a slow cooker. I, therefore, recommend that the rice be cooked separately and then either serve the jambalayas over the rice or put the finished jambalayas before being served. I prefer serving it on a single serving basis with rice. There are a few items to watch for when you assemble the recipe, but you will have a big jambalaya to keep yourself on a cool winter day if you follow the tips belonging.

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Chicken and Sausage Recipe

Ingredients:

1 Sweet Onion – chopped

3 Celery Ribs – chopped

1 Green Bell Pepper – seeded, chopped

1 Red Bell Pepper – seeded, chopped

1 pound Boneless, Skinless Chicken Breast (cut to bite-sized chunks)

12 ounces Andouille Sausage – sliced

28 ounce Can Crushed Tomatoes

1 Tablespoon Worcestershire Sauce

2 Tablespoons Cajun Seasoning

3 Garlic Cloves – peeled, grated

2 Bay Leaves

1 teaspoon Dried Oregano

1 teaspoon Dried Thyme

1 teaspoon Smoked Paprika

2 Cups Chicken Broth

Salt/Pepper – to taste

1½ Cups Long Grain White Rice

Directions:

Combine the ingredients of salt, pepper, and rice in the large slow cooker and then cook on high for approximately 3-4 hours.

Season salt and pepper to taste. Stir rice, cover, and cook for about 30 minutes at high altitude. After 20 minutes, check for doneness and keep a watchful eye to avoid overcooking rice. If necessary, add water or broth.

Remove the bay leaves and serve.

Chicken and Sausage Slow Cooker Jambalaya Recipe

Rebecca Feel Mardi Gras with this Slow Cooker Jambalaya Recipe of Chicken and Sausage. A favorite Cajun made your crockpot super easy. A fantastic dinner idea, fun and festive. If you’re… Main Dish Recipes Chicken and Sausage Slow Cooker Jambalaya Recipe European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 Sweet Onion - chopped
• 3 Celery Ribs - chopped
• 1 Green Bell Pepper - seeded, chopped
• 1 Red Bell Pepper - seeded, chopped
• 1 pound Boneless, Skinless Chicken Breast (cut to bite-sized chunks)
• 12 ounces Andouille Sausage - sliced
• 28 ounce Can Crushed Tomatoes
• 1 Tablespoon Worcestershire Sauce
• 2 Tablespoons Cajun Seasoning
• 3 Garlic Cloves - peeled, grated
• 2 Bay Leaves
• 1 teaspoon Dried Oregano
• 1 teaspoon Dried Thyme
• 1 teaspoon Smoked Paprika
• 2 Cups Chicken Broth
• Salt/Pepper - to taste
• 1½ Cups Long Grain White Rice

Instructions

Combine the ingredients of salt, pepper, and rice in the large slow cooker and then cook on high for approximately 3-4 hours.

Season salt and pepper to taste. Stir rice, cover, and cook for about 30 minutes at high altitude. After 20 minutes, check for doneness and keep a watchful eye to avoid overcooking rice. If necessary, add water or broth.

Remove the bay leaves and serve.

This Slow Cooker Meatloaf is easy, delicious, and delicious. Set it and forget it for the perfect weeknight meal with a deliciously sweet glaze. Meatloaf is a favorite meal for my family. I loved it, and every time it was created, my children and my husband scarfed it down. If you’re like me, who takes comfort from food whenever you’re sick, in a bad mood, or simply because I had to choose a recipe to make, then it would surely be that one. It’s just that easy to do!

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Slow Cooker Meatloaf Recipe

Ingredients:

2 lbs ground beef

1 small onion, diced

2 eggs

1 cup breadcrumb

1 clove garlic, minced

1/2 cup milk

1 tsp Italian seasoning

1 tsp parsley

Salt & pepper, to taste

1/4 cup ketchup

For the Glaze:

3/4 cup ketchup

3/4 cup brown sugar

1 1/2 tsp Worcestershire sauce

Directions:

Add ground beef, onion, breadcrumbs, garlic, milk, Italian seasoning, parsley, salt, pepper, and ketchup in a large bowl.

Mix it softly with your hands or a wooden spoon until it combines.

Place your meat mixture into a pot with tin foil and form a loaf.

Cover and cook for 3 hours high or 6 hours low.

Remove meatloaf with tinfoil, drain any grease, and transfer on a baking sheet.

Whisk ketchup, brown sugar, Worchestershire sauce until it’s completely combined. Spread over the whole meatloaf, if desired leave some meat for dipping.

Stick in the oven and grill until slightly bubbly for a few minutes.

If desired, sprinkle with fresh parsley.

Note:

Use fat ground beef at least 80/20 or 85/15, anything with a higher fat ratio will produce more grease and make your meatloaf shrink.

You can recreate your meats and use turkey, Italian sausages, or mix ground beef and pork.

You do not want your meat to become tough and chewy, so you must mix your meat together softly.

Drain any grease out of your meatloaf before you remove the tinfoil, regardless of the grease, but it is easier to place it on the baking sheet if you drain the grease.

You might even have some remaining material into which we can dunk our snacks.

Slow Cooker Meatloaf

Rebecca This Slow Cooker Meatloaf is easy, delicious, and delicious. Set it and forget it for the perfect weeknight meal with a deliciously sweet glaze. Meatloaf is a favorite meal for… Main Dish Recipes Slow Cooker Meatloaf European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 4.7/5

( 3 voted )

Ingredients

• 2 lbs ground beef
• 1 small onion, diced
• 2 eggs
• 1 cup breadcrumb
• 1 clove garlic, minced
• 1/2 cup milk
• 1 tsp Italian seasoning
• 1 tsp parsley
• Salt & pepper, to taste
• 1/4 cup ketchup
• For the Glaze:
• 3/4 cup ketchup
• 3/4 cup brown sugar
• 1 1/2 tsp Worcestershire sauce

Instructions

Add ground beef, onion, breadcrumbs, garlic, milk, Italian seasoning, parsley, salt, pepper, and ketchup in a large bowl.

Mix it softly with your hands or a wooden spoon until it combines.

Place your meat mixture into a pot with tin foil and form a loaf.

Cover and cook for 3 hours high or 6 hours low.

Remove meatloaf with tinfoil, drain any grease, and transfer on a baking sheet.

Whisk ketchup, brown sugar, Worchestershire sauce until it's completely combined. Spread over the whole meatloaf, if desired leave some meat for dipping.

Stick in the oven and grill until slightly bubbly for a few minutes.

If desired, sprinkle with fresh parsley.

Note:

Use fat ground beef at least 80/20 or 85/15, anything with a higher fat ratio will produce more grease and make your meatloaf shrink.

You can recreate your meats and use turkey, Italian sausages, or mix ground beef and pork.

You do not want your meat to become tough and chewy, so you must mix your meat together softly.

Drain any grease out of your meatloaf before you remove the tinfoil, regardless of the grease, but it is easier to place it on the baking sheet if you drain the grease.

You might even have some remaining material into which we can dunk our snacks.

The slow cooker sweet and spicy barbecue wings are so tender that the meat falls off your mouth and shrinks. With this bold barbecue sauce, you get the best of both worlds. You won’t find a simple recipe made in the crockpot! You cook yourself just about. The spicy pepper paste and honey and brown sugar combine to create the perfect sweet and spicy covering. I grill them in the oven after the wings are slowly cooked and gloriously caramelized and sticky. These wings can be prepared and then warmed up for serving in the slow cooker. No frying. Easy stress-free recipes are one step towards the ultimate party, as who needs all the extra work?

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Barbecue Wings Recipe

Ingredients:

1/4 cup good honey

1/2 cup packed light brown sugar

1/2 cup ketchup

2 tablespoons soy sauce

2–3 tablespoons chili pepper paste, to taste

1 teaspoon kosher salt

2 cloves garlic, minced

3 pounds fresh chicken wing drumettes

Directions:

Add honey, brown sugar, ketchup, soy sauce, pepper, salt, and garlic in a 5-quarter slow cooker on low, then stir to mix. Add the wings of the chicken. Stir to a tightly coated the chicken wings. Cook for 1 to 2 hours at a high (or 21⁄2 to 3 hours at low heat) until the wings are cooked.

Remove the wings of the slow cooker and place them on a foil-lined baking sheet.

Transfer the sauce to a casserole from a slow cooker and heat over medium to high heat. Cook the sauce for 7 to 10 minutes, stirring occasionally until the sauce is thick enough to coat a spoon. Then spread the sauce on the wings.

Cook until sauce begins to darken and caramelize, for two to 3 minutes. And don’t leave the oven. Broiling can go from being caramelized to being burned in a blink, trust me. Open the oven and brush on the wings with another layer of sauce. Repeat on the wings until you have 3 layers of sauce. Take out of the oven.

If you choose to use frozen wings then you may cook it for 2-3 hours at high heat or 4-6 hours at low heat.

SLOW COOKER SWEET AND SPICY BARBECUE WINGS

Rebecca The slow cooker sweet and spicy barbecue wings are so tender that the meat falls off your mouth and shrinks. With this bold barbecue sauce, you get the best of… Main Dish Recipes SLOW COOKER SWEET AND SPICY BARBECUE WINGS European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1/4 cup good honey
• 1/2 cup packed light brown sugar
• 1/2 cup ketchup
• 2 tablespoons soy sauce
• 2–3 tablespoons chili pepper paste, to taste
• 1 teaspoon kosher salt
• 2 cloves garlic, minced
• 3 pounds fresh chicken wing drumettes

Instructions

Add honey, brown sugar, ketchup, soy sauce, pepper, salt, and garlic in a 5-quarter slow cooker on low, then stir to mix. Add the wings of the chicken. Stir to a tightly coated the chicken wings. Cook for 1 to 2 hours at a high (or 21⁄2 to 3 hours at low heat) until the wings are cooked.

Remove the wings of the slow cooker and place them on a foil-lined baking sheet.

Transfer the sauce to a casserole from a slow cooker and heat over medium to high heat. Cook the sauce for 7 to 10 minutes, stirring occasionally until the sauce is thick enough to coat a spoon. Then spread the sauce on the wings.

Cook until sauce begins to darken and caramelize, for two to 3 minutes. And don't leave the oven. Broiling can go from being caramelized to being burned in a blink, trust me. Open the oven and brush on the wings with another layer of sauce. Repeat on the wings until you have 3 layers of sauce. Take out of the oven.

If you choose to use frozen wings then you may cook it for 2-3 hours at high heat or 4-6 hours at low heat.

This dump cake is perfect for your family, bringing you to a Spring or Summer party. Today, this is what I did. Surely they are always my taste testers. I’ve made many changes and they’re all excellent indeed. The first version of dump cake was used as a convenience dish, using canned cherries, canned apple and cake mix, together with all of the ingredients in a dish that looks like a cobbler when he leaves the oven. The recipe is also convenient on the side of the ingredient, but also on the side of the time. Make the cake right in the pot, it’s easy to clean.

Dump cakes are called dump cakes as they are ‘dumped’ into the baking pot literally. There is no need to mix or mix a bowl. The taste and texture are flourishing even if they don’t know they ‘re made with a cake mix. A dumping cake with or without whipping or ice cream can be served hot or cold. I prefer my warm ice cream dump cakes most of the time. However, the cooling texture is slightly appealing. The remaining dump cake can be stored in the refrigerator for a few days. Up to 3 months can be frozen. Defrost in the refrigerator of the frozen dump cake. In a microwave for 30 seconds, reheat cooled dump cake.

Ingredients:

1 (20 ounces) can of pineapple, cubed or crushed

1 (15 ounces) can of tropical fruit

1 package of orange cake mix

1 1/2 sticks of butter

1/2 cup instant oatmeal

1 cup coconut flakes

Directions:

Preheat oven at about 350 degrees.

In a 9 x 12 Pyrex baking dish, dump both fruits and their juices. Pour the dry mix of cake over the fruit and spread uniformly.

Sprinkle over the cake some mix oatmeal and coconut. Melt the butter and pour it on top uniformly. The whole cake mix should be covered.

Bake for an hour and serve with ice cream.

Tropical Dump Cake

Rebecca This dump cake is perfect for your family, bringing you to a Spring or Summer party. Today, this is what I did. Surely they are always my taste testers. I’ve… Main Dish Recipes Tropical Dump Cake European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 (20 ounces) can of pineapple, cubed or crushed
• 1 (15 ounces) can of tropical fruit
• 1 package of orange cake mix
• 1 1/2 sticks of butter
• 1/2 cup instant oatmeal
• 1 cup coconut flakes

Instructions

Preheat oven at about 350 degrees.

In a 9 x 12 Pyrex baking dish, dump both fruits and their juices. Pour the dry mix of cake over the fruit and spread uniformly.

Sprinkle over the cake some mix oatmeal and coconut. Melt the butter and pour it on top uniformly. The whole cake mix should be covered.

Bake for an hour and serve with ice cream.